INDUSTRIAL TRAINING AT HPMC

1. Presented by: -
AAKRITI GFT/115201

2. # SQUASHES ( Litchi, Rhodo, Lemon, Ginger,
Orange, Kiwi)
# RTS ( Litchi, Lemon, Kiwi, Orange, Mango,
Plum, Pineapple, Mixed Fruit )
# PICKLES ( Mango, Mushroom, Mixed)
# JAMS ( Apple, Mixed Fruit)
# PLUM PULP
# FRUIT JUICE CONCENTRATES ( Apple, Litchi,
Pineapple, Orange, Mango)

3. SUGAR+WATER+ACID FILTER CLEAR SYRUP
CLEAR SYRUP MIXING TANK (COLOR, ESSENCE,OIL,JUICE)
MIX THOROUGHLY
BOTTLING (PET bottles for squash and glass bottles for RTS)
PASTEURIZATION (85ºC, 5 MINUTES, ONLY FOR RTS)
LABELING
PACKAGING AND STORAGE

4. PREPARATION OF FRUIT (CUT IN TO SMALL PIECES)
CURING
ADDITION OF SPICES IN HEATED OIL
ADDITION OF BRINE AND LEMON JUICE
BOILING
PUT CUT PIECES IN IT
STIR WELL
HEATING
COOLING
PACKAGING, LABELING AND STORAGE

5. RIPE FIRM FRUITS
WASHING
PEELING
PULPING ( REMOVAL OF SEED AND CORE)
ADDITION OF SUGAR (ADD WATER IF NECESSARY)
BOILING ( WITH CONTINUOUS STIRRING)
ADDITION OF CITRIC ACID
JUDGING OF END POINT (BY FURTHUR COOKING UP TO 105ºC OR 68-70 % TSS OR BY SHEET TEST)
FILLING HOT INTO STERILIZED BOTTLES
COOLING
WAXING, CAPPING AND STORAGE

6. FLOWSHEET FOR PLUM PULP EXTRACTION:-
RIPE FRUITS
WASHING
ADDITION OF WATER
(1 KG FRUIT: 0.5 LIT WATER)
HEATING UP TO 80ºC
SEED REMOVAL
PASSING THROUGH PULPER
PULP
STORAGE
FLOWSHEET FOR LITCHI (PINEAPPLE, ORANGE &
MANGO) CONCENTRATE:-
LITCHI ( PINEAPPLE, ORANGE,
MANGO) JUICE (STRAINED, 150 KG)
MIXING WITH STRAINED SYRUP
SOLUTION
(SUGAR (300 KG)+ WATER(200 ML) + ACID
(5 KG), HEATING JUST TO DISSOLVE)
FILLING IN PLASTIC CANS
( 2 LIT CAPACITY)
CAPPING
STORAGE

7. FRUIT
WASHING
CRUSHING ( WITH GRATER)
PULPING
ADDITION OF ENZYMES (PECTINASE& AMYLASE)
CLARIFICATION (GELATIN AND BENTONITE)
FILTRATION (PLATE AND FRAME FILTER PRESS)
PASTEURIZATION (190ºF FOR 30 SEC)
COOLING
1st STAGE PROCESSING(AROMA RECOVERY )
2nd STAGE PROCESSING (100º C FOR 40 -45º B)
3rd STAGE PROCESSING(45º C FOR 50-60ºB)
FINAL HEATING(45º C FOR 72º B)
CONCENTRATE ( TOTALLY NATURAL, NO ADDED PRESERVATIVE)
COOLING, PACKING AND STORAGE

8. # ALCOHOL TEST ON PECTIN IN FRUIT JUICES- DEFINE
THE DOSAGE OF PECLYVE CP
# IODINE TEST ON STARCH IN APPLE JUICE- DEFINE
THE DOSAGE OF AMYLYVE TC
# DETERMINATION OF ACIDITY
# DETERMINATION OF TOTAL SOLUBLE SOLIDS (TSS)-
BY USING REFRACTOMETER
# DETERMINATION OF SO2 ( IN PPM)

9. # HPMC, FRUIT PROCESSING PLANT WAS A
MARKETTING AND PROCESSING PLANT.
# THE DIFFERENT PRODUCTS WERE PRODUCED
ON DAILY BASIS.
# ALL THE FRUIT BEVERAGES PRODUCED WERE
HIGHLY NUTRITIOUS AND THIRST
QUENCHING.

10. ANY QUERIES ???????