tractors all parts information

1. PRESENTATION
OF
INDUSTRIALATTACHMENT
2020-21
COURSE NO. EAE-5411
BHARTIYA COLLEGE OF AGRICULTURAL
ENGINEERING,DURG
(Affiliated to Indira Gandhi Krishi Vishwavidyalaya, Raipur)
Under the guidance of
Mr. Rishabh Tiwari
Training In-charge
Submitted by
Kailash Kumar
B.Tech. IVth year Ist sem
Roll No. 211115021

2. S.NO. TITLE PERIOD
1. AGRITECH KNOWLEDGE INSTITUE,
PAROLA DIST- JALGOAN
17/08/2020
to
16/09/2020
2. BHILAI ENGINEERING
CORPORATION FOODS & MILK
PROCESSING PLANT, KUTHREL
(DURG).
24/08/2020
to
05/10/2020

3. AGRITECH KNOWLEDGE ONLINE TRAINING
INSTITUTE, PAROLA, DIST-JALGOAN
DURATION: 17/08/2020 - 16/09/2020

5. Content
 Introduction of farm tractor
 Tractor system
 Tillage implement
Tractor and implement testing

6. Introduction of Institute
 It was established in the year 2020 by the Machinery
Division.
 The Institute functions with two main objectives:
a. To impart training on farm tractor & implements.
b. Testing and evaluation of Farm Tractor for the
benefit of actual users.

7. Tractor (Traction + Motor)
 A tractor is an engineering vehicle specially designed to
deliver a high tractive effort or torque at slow speed.
 Agricultural implements may be towed behind or
mounted on the tractor and the tractor may also provide
a source of power if the implement is mechanical.

8. Important tractor Systems
1. Power Generating system
2. Transmission system
3. Controlling system
4. Electrical system
5. Hydraulic system

9. 1. Power Generating system
Engine
It is a device which converts the
thermal energy of the working
substance into useful mechanical
energy.

10. Engine
Internal combustion
Reciprocating
Compression engine
4-stroke 2-stroke
Ignition engine
4-stroke 2-stroke
Rotary Wankel
External combustion
Types of Engine

11. Components of IC engine

12. Working of 4 stroke engine

13. Working of 2 Stroke Engine
 Upward stroke
a. Suction stroke
b. Compression stroke
 Downward stroke
a. Power stroke
b. Exhaust stroke

14. Engine systems
 Air Intake and Exhaust System
 Fuel supply system
 Cooling system
 Lubrication system
 Governing system

15. Air Intake and Exhaust System

16. Fuel Supply System

17. Cooling System
Purpose of cooling
 To maintain optimum temperature of engine.
 To dissipate surplus heat.
 To maintain the lubricating property of the oil.
Types of cooling system
1. Air cooling
2. Water cooling

18. Lubrication system
Purpose of lubrication
 Reducing frictional effect.
 Cooling effect.
 Sealing effect.
 Cleaning effect.
Types of lubricating system
1. Splash system.
2. Forced feed system.

19. Governing system
Maintain a selected speed
Limit the slow and fast
speed
Shut down the engine
when it over speed.

20. 2. Power Transmission system
Transmission system is a speed reducing mechanism.
It may be called sequence of clutch, gear box, differential
and final drive.
Function
 Engagement and disengagement of power.
 Selection of gear ratio.
 At straight condition provide equal power to both the
wheels while at turning condition provide less power to
inner wheels & more power to outer wheel.
 To propel the power and increase torque.

21. Clutch
Clutch is a device which is used to connect and
disconnect the tractor engine from the transmission
gears and drive wheels.
Purpose
1. To move the vehicle from stand still position.
2. To stop the vehicle wherever necessary.
3. To change the gears.

22. Clutch plate

23. Classification of clutch
Clutch
Mechanical
Wet Dry
Single plate Double plate
Hydraulic

24. Gear Box
To increase the speed and torque according to
the load and road condition.
Types Of Gear Box
1. Sliding mesh type (Ex. HMT, Mahindra)
2. Constant mesh type (Ex. John Deere )
3. Synchromesh type (Ex. Car, Jeep)

25. Differential
Function
 Transfer power at
right angle.
 On straight travel.
 On turns.

26. Final drive
Final drive is a speed reduction unit in the power
trains between the differential and the drive wheel.
Final drive
Big crown
wheel
Planetary
gear
Bull &
Gear- pinion

27. 3. Controlling system
Brake: Brake is used to stop or slow down the motion of
the tractor.
Classification of brake
 Mechanical brake
• Internal- expanding shoe brakes
• External- contracting shoe brake
• Disc brake - dry and wet
 Hydraulic brake

28. Steering system
This system governs the angular movement of
front wheels of a tractor.
Types of steering system
1. Mechanical steering
• Single drop
• Double drop
2. Power Steering

29. Mechanical steering
Single drop steering system Double drop steering system

30. Power Steering

31. Steering geometry
Caster angle
The caster angle should be 2 - 3˚
Camber angle
The camber angle should be 2 - 5˚
King pin inclination
The king pin inclination should be 5 - 8˚

32. 4. Hydraulic system
It is a mechanism in a tractor to raise, hold or
lower the mounted or semi-mounted equipments by
hydraulic means.
Main Component:
1. Hydraulic pump
2. Hydraulic cylinder and piston
3. Hydraulic tank
4. Control valve
5. Safety valve
6. Hose pipe
7. Lifting arms

33. 5. Electrical system
Main components of electrical system-
1. Battery
2. Self starter
3. Dynamo
4. Alternator

34. Tractor Daily Inspection Checklist
1. Check all fluid levels
 Engine oil
 Coolant
 Fuel
 Hydraulic fluid
2. Tires and wheels
 Front wheel air pressure
 Rear wheel air pressure
3. Batteries
 Connections are clean
 Electrolyte level is good

35. Farm Mechanization
The farm mechanization is the removal from the
farm of human and animal power, and replacing it with
mechanical power.
Agricultural operations
 Land development, Tillage and seedbed preparation
(M. B. plough, Disc plough, sub soiler , Harrows,
Cultivators, Levelers)
 Sowing and planting (seed drill, planter, Transplanter)

36. Tillage
Tillage is the physical or mechanical manipulation
of the soil with tools and implements for better
germination and growth of crops.
Types of tillage
 Primary tillage
 Secondary tillage

37. Primary tillage
It is performed to open up any cultivable land with a
view to prepare a seed bed for growing crops.
Primary tillage implements
Indigenous plough MB plough Disc plough

38. Secondary tillage
The lighter and finer operation done on soil after
primary tillage but before seed sowing.
Secondary tillage implements
Disc harrow Cultivator

39. Tillage Operation in Field

40. Tractor and implement testing
 Decide the type of machine best suited for indian
condition.
 Help purchase in determining the comparative
performance.
 Help engineers and extension work for guiding farmers in
proper selection machinery.
 Provide feedback to the manufactures through users
survey.
Aim of testing:-

41. Type of test
1.Performance tests:-
a.PTO performance test
b.Drawbar performance test
c.Hydraulic performance test
2.Safety test:-
a. Braking performance test
b. Location of center of gravity
c. Turning ability
d. Safety test

42. 3.Comfort and environmental tests:-
a. Noise level test
b. Smoke level test
c. Mechanical vibration test
4.Miscellaneous test:-
a. Air cleaner oil pull over test
b. Field and haulage test
c. Assembly test

45. Introduction
BEC Foods (Unit of Bhilai Engineering Corporation Ltd.) was set up during 1992 and enjoys
unique advantage of being a part of a strong and diversified group with large business network
in Engineering and Fertilizers and Agro-Chemicals that provides the rare privilege of having a
large professional resource pool.
World class integrated manufacturing facility of BEC Foods is located on Durg-Balod, in
Chhattisgarh state of Central India. The location of the Factory offers great logistical advantage
and port connectivity through Nagpur Dry Port- only 250 km away from factory.
Objective
1. To know about milk & its type.
2. Milk processing.
3. Flow chart of Pasteurization & Homogenization.
4. Dairy products manufacture in BEC food.
5. Preparation of tomato paste.
6. Clean in place system (CIP).
7. Plant maintenance.
BHILAI ENGINEERINGCORPORATIONFOODS& MILKPROCESSINGPLANT,
KUTHREL(DURG)

46. Milk
Milk may be defined as the whole, fresh, clean, lacteal
secretion obtained by the complete milking of one or more
healthy milch animals.
Milk composition
Major = water , fat , protein , lactose , ash, etc.
Minor = Phospholipids, sterols, vitamins, enzymes etc.
True = milk fat , casein, lactose.
Types of Milk
Toned milk = Fat 3.0% , SNF 8.5%
Double toned milk = Fat 1.5% , SNF 9.0%
Standard milk = Fat 4.5% , SNF 8.5%

47. Milk reception
Laboratory teting
Chiller
Storage Tank
Standardization
Pasteurization
Homogenization(2500psi)
Milk processing in BEC Foods

48. Separation
Filling tank
Packaging unit
Cold storage
Greater detail:-
1. Milk reception:-
• Raw milk arrives in the plant in trucks and weighed at the time
of entry.
• Raw milk from transport vehicles is unloaded by directly
with a connection of hose pipe from loaded trucks to silos.
• Silos are used to store milk which is maintained at the temp of 4o C.
.

49. 2. Laboratory testing:-
To determine the fat percentage of milk.
Gerber test:-
1. Take 10 ml of sulphuric acid H2SO4 into a butyrometer tube and mix 10.75 ml of milk sample in
it.
2. Add 1 ml of amyl alcohol, close with a lock stopper.
3. Shake until homogeneous solution. Keep in a water bath for 5 min at 65O C.
4. Centrifuge for 4 min at 1100 rpm.
5. Remove the butyrometer tubes and place in water bath for 5 min at 65O C.
6. Read the percentage of fat.
3. Pasteurization:-
• Milk is heated to 72-750C for 15 sec.
• Then, immediately cooled below 40C .
• Destroy pathogenic bacteria present in milk.
4. Homogenisation :-
• Breakdown of fat globules in about size of
2 microns and get mixed with milk uniformly in
homogenizer. which increases the viscosity, colour
and provide sweet taste to milk.
.

50. 5. Separator :-
• Centrifugal type cream separator,
which centrifuge cream from the
milk.
• 100 disks fixed in separator
machine
which revolve at 5000 rpm.
6. Filling tank:-
• Milk is stored in the filling tank
and
goes to packaging unit.
.
7. Packaging machine:-
• There are huge pipelines and behind them
there is poly-fill machine from which the
material to pack the milk comes out.
•Pouches are stored in crates in quantity of
12 in each crates.
8. Cold storage:-
•Milk is stored at the temp of 50 C.
•Crates are arranged in stacks.
•Crates are stored in the cold storage
until dispatched.

51. PASTEURIZATION:
• First developed by Louis Pasture in
1864.
• Pasteurization is a process that kills
harmful bacteria by heating milk to a
specific temperature for a set period
of time.
• The process involves heating the
milk to a temperature between
62.8℃ to 65.6 ℃ holding it at that
temperature for 30 minutes and
rapidly cooling it to below 10℃.
FLOW CHART OF PASTEURIZATION
Raw milk
⬇
Collection and Reception
⬇
Pre-Pasteurization
⬇
Storage in tank
⬇
Pasteurization
⬇
Homogenization
⬇
Storage in tank
⬇
Packing
⬇
Cold store
⬇
Quality of product in laboratory
⬇
To market

52. Homogenization
• It is an entirely separate process that
occurs after pasteurization in most
cases.
• The purpose of homogenization is to
break down fat molecules in milk so
that they resist separation.
• Its temperature is varies from 55-80˚c.
FLOW CHART OF HOMOGENIZATION
Receiving of milk
⬇
Cooling to 5℃ and bulk storage
⬇
Pre-heating (35-40℃)
⬇
Filtration/Clarification
⬇
Cooling to 5℃
⬇
Standardization and storage (5℃)
⬇
Pre-heating (60℃)
⬇
Homogenization (60℃)
⬇
Pasteurization (HTST)
⬇
Cooling at 5℃
⬇
Bottling
⬇
Storage (5℃)

53. Dairy product
 Cream and butter
 Skimmed milk
 Cheese
 Yogurt
 Other milk products

54. PREPRATION OF TOMATO PASTE
Introduction:-
• The tomato originated in the mountain region of
south America
• The tomato is a edible fruit of solanum
lycopersicum , commonly known as a tomato plant
• The tomato is belongs to the nightshade vegetable
or solanaceae family
• Varaities are Cherry Early , Cherry Sweet ,Baby
Girl, Early Girls ,Honey Bunch, Grape, Sun Gold
,Sun Sugar ,Sweet Million and Cobra.
• The tomato is consumed because is a rich source of
vitamin and minerals and used as an ingredient in
many dishes, sauces, salad etc.
• Chhattisgarh is best state for fruits and vegetable
cultivation

55. Process of flow chart of tomato paste
Received ripened tomato
Gate entry
unloading in rms
Quality checks for usages
Consumption for production as per lot no.
Washing tank

56. Flat elevator / Bucket elevator
In- feed belt
Pre- inspecton
Roller conveyor + inspection
plate
Fruit miller
Thermal shock or hot break
system
Pasteurization

57. Turbo extractor
Juice collector tank 1 and 2
Standardized tank
PHE Evaporator
Forced circulation evaporator
Scrap surface evporator
Aseptic storage tank
Duplex filter

58. Metal detector
Sterilizer
Holding
Cooling
Chilling
Filler machine
Greater detail:-
1. Washing tank:- fresh tomatoes goes into washing tank for cleaning. Water is
filled 3/4th in tha tank and compressed air is supply uder the pressure of 2
kg/cm2 below the tank. Thus tomatoes get cleaned . The caacity of the tank is
1200 kg.
.

59. After washing tank the tomatoes moves towards in-feed belt through flat belt conveyor
/bucket elevator then it reaches to the roller conveyor/inpection plate where
inspection takes place manually and tomatoes are sorted.
After tomatoes are sorted in roller conveyor, it is sent to fruit miller where the tomatoes
get crushed and forms pulp. Then it is sent to hot break system to heat the pulp and
thermal shock is provided.
After that it is sent to turbo extractor where pulp, seeds and skin get separated through
seives and juice get collected in juice collector 1 and 2.
.
Bucket
elevator
Roller
conveyor
Fruit miller
Turbo extractor Juice collector
tanks

60. 2. Roller conveyor :-
• Pre-inspection takes place.
• Tomatoes are sorted manually.
• Green and immature tomatoes
are separated.
3. Fruit miller:-
• Fruits get crushed.
• Reach to hot break system
• Pulp is heated to 85 to 95 degree.
4. Turbo extractor:-
• Pulp, seeds and skin of the fruit
get separated through seives.
• Juice get collected in juice
collector tanks.
.
5. Evaporator:-
• The juice is concentrated
in the evaporator by
removing the water
molecules present in it.
6. Scrap surface
evaporator:-
• Concentrated juice forms
lumps when evaporated,
thus it is sent to the convap
where lumps gets scraps
through blades and forms in
homogenised form.

61. 7.Aseptic storage tank:-
• After evaporator it is directly
sent to aseptic treatment.
• The juice is stored in this
tank.
8. Duplex filter:-
• Physical hazards are removed
if present.
• Clean in every 2 hours.
9. Metal detector:-
• Metal substance are detected
and removed.
.
10. Sterilizer:-
• The concentrated are then sterilized.
•To increase shelf life for 2 hours.
• sterilization temp keeps 102 to 105
degree.
11.Holding :- Hold for 60-90 seconds.
12.Cooling :- Through cooling tower.(
35-380 C)
13.Chilling:- Through chilled water (
40 C)
14.Filler machine:- Sent for filling in
pre-sterilized container or bags.

62. PLANT CLEANING
2.4.1 Clean in place system (CIP);-
Clean in place (CIP) system is an automated method of
cleaning the interior surfaces of pipe , tanks , lines,process equipment and
associated fitting without requiring the operator to dissemble the equipment.
In this plant there are three vertical tanks for CIP system with capacity of the 3000litre
each.
Component of CIP system:-
 Tanks
 Centrifugal supply pump
 Suction , return valves and pipeing
 Shell & tube heat exchanger
 Instrumentation and automated controls
 Chemical feed equipments

63. Benefits of CIP system :-
 Fully automated system
 Controls of all important parameter like time , temperature, flow, concentration.
 Easy for operation .
 Independent on operator skills
 Lye , acid ,water, steam consumption is atomized.
 Realisable components
 Quick installation and commissioning
Application of CIP system:-
 Processing vessels
 Products transfer line
 Fillers
 Mixer blenders
 Dryers
 Vats

64. Plant Maintenance
Plant maintenance is an important service function of an efficient production system
Its help in maintain and increasing the operational efficiency of plant facilities
Maintence is the procedure of finding the faults in any equipment/machine and also
removal of fault
Maintenance objectives
• To increase functional reliability of production facilities
• To maximize the use full life of the equipment
• To maximize the production capacity from the given equipment
• To minimize the total production cost
Scheduled maintenance:-
Scheduled maintenance is any variety of scheduled maintenance to an object of item of
an equipment.
Breakdown maintenance:-
It is an emergency based policy in which the plant or equipment is operated until it
fails and then it is brought back into running condition by repair.