2. ABSTRACT
Get knowledge about the industrial automation
Performance of industrial components was seen
Knowledge about industry production
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3. ORGANIZATIONAL
BACKGROUND
CG is the first Nepali conglomerate with over 40 companies
Established in 1935
FUDCO offers a wide range of products of true international
quality
Nepal’s first noodles production company to be awarded ISO
9002
FUDCO has 2 sub units:
NEPAL THAI FOODS (NTF)
KWIKS FOOD NEPAL (KFN)
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4. OBJECTIVES
To provide the finest quality products
Maintaining consistency in taste
Meet the changing needs by using modern manufacturing
practice
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5. CURRENT STATUS
FUDCO Produces the following products:
“WAI WAI TENZ”, in the NTF unit
“KWIKS” CHEESE BALLS in the KFN unit
Production is done for 16 hours a day
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6. PRODUCTION DETAILS
NOODLES:
1. Brown Noodles
◦ WAI WAI 123
◦ WAI WAI QUICK
◦ WAI WAI MINI
◦ WAI WAI TENZ
2. White Noodles
◦ WAI WAI X PRESS
◦ WAI WAI X PRESS MASALA DELIGHT
◦ SOALTEE
3. Snack Noodles
◦ MIMI
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9. DESCRIPTION OF UNITS
MIXING UNIT:
Required amount of raw material is measured
Mixing of flour with other ingredients
Dough is prepared and fed to the unit manually
THICKNESS CONTROL UNIT:
Thickness of the dough is maintain through the pair of rollers
SHAPING UNIT:
Noodle shape is maintained
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10. DESCRIPTION OF UNITS
(continued…)
STEAMING UNIT:
Temperature setting is done by operator manually.
Shaped noodle comes out from the shaping unit which is half cooked
at around 90 to 95 0
c
CUTTING UNIT:
Unit noodles grooved are cut in the actual size
Weight of the noodle is determined
FLAVORING UNIT:
Soup is used to provide flavor in noodles
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11. DESCRIPTION OF UNITS
(continued…)
FRYING UNIT:
Noodle is fried in the palm oil at 1700
to 1800
c
DRYING UNIT:
Dry noodle to remove oil
PACKING UNIT:
Noodle is packed using digital technology
QUALITY CONTROL UNIT:
Quality of the product is checked manually
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12. CASE STUDY: OBJECTIVE
To acquire knowledge regarding the existing system
Giving suggestion on how to improve the current status of the
industry
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13. PROBLEMS IN THE EXISTING
PLANT
Mixing manually, consumes a lot of time
Thickness controlled using motors requires large maintenance
and is least efficient
Manually control temperature causes errors
Manually checking final product is time consuming
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15. WORKING PROCEDURES
MIXING UNIT:
Weight of the flour is detected by weight sensor. E.g.: LVDT
Level of liquid ingredients is sensed through the level detector.
THICKNESS CONTROL UNIT:
Thickness controlled by the use of width sensors
FRYING UNIT:
Temperature sensor controls temperature of noodle
Output from the thermocouple is fed as input to ADC
Microcontroller further processes the digital value
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16. WORKING
PROCEDURES(continued…)
PACKAGING UNIT:
Consists of printer which prints the manufacturing date
Counter for counting no of products
QUALITY CONTROL:
Weight of the instant noodle is taken
Prints weight in packets and are forwarded for packing
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18. RECOMMENDATIONS
The steam from the steam plant can be stored so that it can be
reutilized.
The defective packets of noodle can be detected automatically.
The seasoning ingredients packets can be added to the noodle
packets automatically.
The use of above recommended design having a microprocessor
would minimize the human effort to a great extent and errors
can also be reduced which helps in the better manufacturing
process.
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