This document is a winter internship report submitted by Aamir Ali Seelro for their internship at Naudero Sugar Mills (Pvt) Limited. It provides an overview of the sugar production process at Naudero Sugar Mills, including weighing cane, cutting, fiberizing, milling, juice extraction, clarification, evaporation, crystallization, separation, refining, drying, and finishing/packing. It describes each major step in the production process and the equipment used. The report also includes background information on Naudero Sugar Mills and thanks those who supported the internship.
Dry processing and wet processing of Coffee - Washed processing and Unwashed ...Gia Huy
Dry processing and wet processing, Washed processing and Unwashed processing, Advantages and Disadvantages of Dry processing and wet processing, Advantages and Disadvantages of Washed processing and Unwashed processing
The sugar manufacturing process involves several steps: 1) Growing and harvesting sugarcane, 2) Preparing the cane for milling by cutting or crushing it to extract juice, 3) Milling the cane using roller mills to extract more juice, 4) Clarifying the extracted juice by removing impurities using chemicals like lime, 5) Evaporating the clarified juice in multiple effects to increase concentration, 6) Crystallizing sugar in evaporator-crystallizers then centrifuging to separate raw sugar from molasses.
This document discusses the process of manufacturing instant coffee powder. It begins with an introduction to instant coffee and comparison to freshly brewed coffee. It then covers the history and advent of instant coffee. The main body details the manufacturing process which includes: roasting green coffee beans, grinding them, extracting soluble solids through hot water under pressure, concentrating the extract, drying it through spray drying or freeze drying, and final packaging. Popular brands and the global market overview are also mentioned. Byproducts and references are listed at the end.
Khoa is a partially dehydrated milk product made by continuously heating and stirring milk until it reaches a semi-solid consistency. It is classified based on fat and moisture content into different types suitable for making sweets. Khoa is produced through existing batch methods or improved continuous methods. It provides nutrients from milk and is commonly used as a base for Indian sweets or consumed directly. Proper packaging and refrigerated storage helps extend the shelf life of khoa.
Lecture 4 nfdm & whole milk powder (1)Sowmya Marka
The document describes the process for producing whole milk powder and non-fat dry milk powder. The key steps are receiving and selecting high quality milk, heat treatment to destroy pathogens and inactivate enzymes, evaporation to concentrate the milk, drying through spray drying or roller drying, packaging and storage. Quality is maintained through controls on microbiological and chemical composition as well as powder properties like solubility, bulk density and flowability that depend on the manufacturing and drying techniques used.
This document provides information about sugar production technology. It discusses the different types of sugars like glucose, fructose, sucrose, and lactose. The global production of sugar from sugarcane and sugar beets is about 2 billion tons annually. Pakistan's sugar industry has grown from 2 small mills at independence to 78 mills today with a total crushing capacity of 36,500 tons per day. The mills process sugarcane and produce sugar along with byproducts like bagasse, molasses, and press mud.
Freezing time is defined as the time required to lower a food's temperature from its initial temperature to a target storage temperature, usually -10°C or -18°C. Several factors influence freezing time, including initial/final temperatures, heat removal quantity, food dimensions/shape, heat transfer process, and temperature. Various models have been developed to estimate freezing time, such as Plank's model, Cleland and Earle's model, and Pham's model. Accurately predicting freezing time can be challenging due to uncertainties in thermal properties, freezing conditions, model assumptions, and non-uniform product thickness.
Fluid coking is a continuous process that thermally converts heavy hydrocarbons like residue into lighter products using two fluidized bed vessels, a reactor and a burner. In the reactor, feedstock is cracked into vapor and coke deposits on circulating coke particles, which transfer heat to the reactor. Flexicoking integrates fluid coking with coke gasification to upgrade residues. It uses an air gasifier to burn coke for heat and a steam gasifier to produce syngas that can be further processed. Dual gasification flexicoking employs both gasifiers, with the air gasifier providing heat and the steam gasifier generating syngas for downstream use or hydrogen production.
Dry processing and wet processing of Coffee - Washed processing and Unwashed ...Gia Huy
Dry processing and wet processing, Washed processing and Unwashed processing, Advantages and Disadvantages of Dry processing and wet processing, Advantages and Disadvantages of Washed processing and Unwashed processing
The sugar manufacturing process involves several steps: 1) Growing and harvesting sugarcane, 2) Preparing the cane for milling by cutting or crushing it to extract juice, 3) Milling the cane using roller mills to extract more juice, 4) Clarifying the extracted juice by removing impurities using chemicals like lime, 5) Evaporating the clarified juice in multiple effects to increase concentration, 6) Crystallizing sugar in evaporator-crystallizers then centrifuging to separate raw sugar from molasses.
This document discusses the process of manufacturing instant coffee powder. It begins with an introduction to instant coffee and comparison to freshly brewed coffee. It then covers the history and advent of instant coffee. The main body details the manufacturing process which includes: roasting green coffee beans, grinding them, extracting soluble solids through hot water under pressure, concentrating the extract, drying it through spray drying or freeze drying, and final packaging. Popular brands and the global market overview are also mentioned. Byproducts and references are listed at the end.
Khoa is a partially dehydrated milk product made by continuously heating and stirring milk until it reaches a semi-solid consistency. It is classified based on fat and moisture content into different types suitable for making sweets. Khoa is produced through existing batch methods or improved continuous methods. It provides nutrients from milk and is commonly used as a base for Indian sweets or consumed directly. Proper packaging and refrigerated storage helps extend the shelf life of khoa.
Lecture 4 nfdm & whole milk powder (1)Sowmya Marka
The document describes the process for producing whole milk powder and non-fat dry milk powder. The key steps are receiving and selecting high quality milk, heat treatment to destroy pathogens and inactivate enzymes, evaporation to concentrate the milk, drying through spray drying or roller drying, packaging and storage. Quality is maintained through controls on microbiological and chemical composition as well as powder properties like solubility, bulk density and flowability that depend on the manufacturing and drying techniques used.
This document provides information about sugar production technology. It discusses the different types of sugars like glucose, fructose, sucrose, and lactose. The global production of sugar from sugarcane and sugar beets is about 2 billion tons annually. Pakistan's sugar industry has grown from 2 small mills at independence to 78 mills today with a total crushing capacity of 36,500 tons per day. The mills process sugarcane and produce sugar along with byproducts like bagasse, molasses, and press mud.
Freezing time is defined as the time required to lower a food's temperature from its initial temperature to a target storage temperature, usually -10°C or -18°C. Several factors influence freezing time, including initial/final temperatures, heat removal quantity, food dimensions/shape, heat transfer process, and temperature. Various models have been developed to estimate freezing time, such as Plank's model, Cleland and Earle's model, and Pham's model. Accurately predicting freezing time can be challenging due to uncertainties in thermal properties, freezing conditions, model assumptions, and non-uniform product thickness.
Fluid coking is a continuous process that thermally converts heavy hydrocarbons like residue into lighter products using two fluidized bed vessels, a reactor and a burner. In the reactor, feedstock is cracked into vapor and coke deposits on circulating coke particles, which transfer heat to the reactor. Flexicoking integrates fluid coking with coke gasification to upgrade residues. It uses an air gasifier to burn coke for heat and a steam gasifier to produce syngas that can be further processed. Dual gasification flexicoking employs both gasifiers, with the air gasifier providing heat and the steam gasifier generating syngas for downstream use or hydrogen production.
The document provides information about the production process of sugar from sugarcane. It discusses that sugarcane is the primary raw material and needs to be processed immediately after harvesting. The processing involves crushing the sugarcane to extract juice, clarifying and concentrating the juice, crystallizing the sugar, centrifuging to separate molasses from the crystals, and finally drying the crystals before packaging. The overall production process aims to extract sugar from sugarcane in its pure form through various purification and separation steps.
This document provides information about the sugar milling and boiling house processes. It discusses the key components and processes involved, including:
- Milling house which uses mills to extract juice from sugarcane with 95-97% efficiency. Modern mills use improved cane preparation, feeding, and three-roller designs.
- Boiling house which uses steam boilers to heat water into steam to transfer heat to processes like juice heating and pan boiling. Water tube boilers are most common and produce steam at higher pressures.
- Steam distribution which sends steam generated to various processes like juice heating (15-18%), evaporation (2-10%), and pan boiling (20-25%).
This document provides information about ethanol, including its properties, production methods from various feedstocks like corn, sugar cane and cellulosic biomass, as well as debates around its usage including the food vs fuel issue and its impact on deforestation. Methods of ethanol production discussed include fermentation of sugars and catalytic hydration of ethene. Statistics on land usage and greenhouse gas emissions savings for different feedstocks are also presented. The UK's policy perspective on biofuels focusing on fuel efficiency standards is outlined.
This document discusses sugarcane and sugar production. It begins with an introduction to sugarcane, describing that it is a grass cultivated in over 90 countries, with Brazil being the largest producer. It then covers the sources of sugar from sugarcane and sugar beets, the composition of sugarcane stalks, and factors that affect sugarcane quality. The document concludes with an overview of the sugar production process from sugarcane, including extraction, clarification, evaporation, crystallization, separation and drying to produce white crystalline sugar, as well as byproducts like bagasse and molasses.
India is the second largest producer of sugarcane in the world, producing 29,750 metric tons annually. Sugarcane is planted by splitting stems into foot-long pieces and planting them in furrows, then fertilizing and weeding as it grows. It is harvested in the fall using machetes. Sugarcane is used to produce sugar, ethanol, bioelectricity from biomass, bioplastics using less oil than standard plastics, and other biofuels as scientists work to replace gasoline and diesel with cane-based fuels. The sugarcane processing involves milling the cane to extract juice, boiling and filtering the juice, and crystallizing it to produce sugar while molasses is further processed
This document provides an overview of various beverage types including non-alcoholic, carbonated, and alcoholic beverages. For non-alcoholic beverages, it describes the production processes for coffee, tea, and juices. For carbonated soft drinks, it discusses preparation, carbonation, and factors influencing taste and odor in plastic containers. For alcoholic beverages, it summarizes the processes for beer, wine, and factors affecting their shelf life such as oxidation. The document concludes with references for further information.
Chocolate is made from cocoa beans that are harvested, fermented, dried, roasted, and processed. The cocoa beans are cracked to extract nibs which are then ground into a paste. The paste is blended with sugar and other ingredients like milk or cocoa butter to make different types of chocolate. Chocolate is tempered and conched to give it a smooth texture and taste. It is then used to make chocolate bars, confections, drinks, and desserts. Leading chocolate manufacturers include Mars, Mondelez, Nestle, Hershey, Ferrero and Cadbury.
The stages of chocolate production include harvesting cocoa pods and separating beans, fermenting the beans to determine quality, roasting the beans and grinding them into nibs, blending the nibs with other ingredients like milk or cocoa liquor, intensive conching and mixing at high temperatures, slowly cooling the tempered chocolate mass, molding the chocolate by adding items like nuts and using heated molds, packing and storing the chocolate in low-humidity conditions, and dispatching the finished chocolate via different transportation methods.
Cocoa - chemistry processing and technologyAmmar Babar
1. The document discusses the chemistry and processing of cocoa beans. It describes the cocoa tree, favorable growing conditions, and the three main varieties - Criollo, Forastero, and Trinitario.
2. After harvesting, cocoa beans undergo fermentation and drying processes. Fermentation involves microorganisms breaking down the pulp surrounding the beans over 5-7 days, which develops the chocolate flavor and turns the beans brown.
3. Cocoa beans contain various compounds like lipids, carbohydrates, proteins, polyphenols, caffeine, and theobromine that influence cocoa's taste and health effects. Post-harvest processing transforms the beans' chemistry to produce chocolate flavor precursors.
- Worldwide wheat production reached 776.5 million tons in 2021, with India contributing 107.9 million tons and seeing a 1.8% increase from 2020.
- There are two main wheat milling methods - traditional stone grinding and modern roller milling. Roller milling uses corrugated rollers to separate the endosperm from the bran.
- The modern milling process involves several steps - receiving and storage, cleaning, conditioning, grinding, sifting, and packaging. The grinding process is repeated until the desired flour is obtained.
- Wheat milling produces 73-77% endosperm flour and 23-27% bran. India's milling industry is fragmented with two
Cocoa
Production of Cocoa
Squashes
Syrups
Malted Beverages
Non-alcoholic Beverages
Hotel Beverages
IHM
NCHMCT
1st Semester
Bsc Hospitailty & Hotel Administration
IHM Kolkata
The document discusses the cocoa tree, cocoa varieties, cocoa processing, and fermentation. It provides details on:
- The cocoa tree can grow 15-25 feet tall and each tree produces 20-50 pods per year containing 20-50 beans.
- There are three main cocoa varieties - Forastero, Criollo, and Trinitario hybrid. Forastero has the strongest flavor.
- Cocoa processing involves harvesting, fermentation, drying, roasting, and grinding. Fermentation is key for developing chocolate flavor and takes 5-7 days.
- Fermentation involves yeast, lactic acid bacteria, and acetic acid bacteria breaking down the pulp and interacting with compounds in the bean to produce
ENGINEERED THERMAL INTERFACE MATERIAL SOLUTIONS FOR E-MOBILITY APPLICATIONSDesignTeam8
This document provides an overview of material solutions from WEVO-CHEMIE GmbH for e-mobility applications. It discusses the company's history and certifications. The document outlines WEVO-CHEMIE's portfolio of epoxy, polyurethane, and silicone systems. It then covers topics like thermal conductivity, thermal propagation, flame suppression, and smoke toxicity as they relate to battery and electric vehicle applications. Standards for testing these materials are also summarized.
Champagne is made using the double fermentation process in the Champagne region of France. It involves harvesting grapes and pressing them to extract juice, conducting an initial fermentation to make a neutral wine base, blending various vintages together, conducting a second fermentation in the bottle to create bubbles, aging the wine on its yeast sediments to develop flavor, and then removing the sediments through riddling and disgorging. The finished wine is dosed with sugar syrup to adjust sweetness before corking. Champagne production is a complex process that results in a celebratory sparkling wine.
The sugar industry processes sugarcane and sugar beets to extract and refine sucrose into white table sugar. The manufacturing process involves planting, harvesting, preparation, juice extraction, purification, crystallization, centrifuging, drying and packaging. Byproducts include bagasse used as fuel in the factories and molasses used in cattle feed and products like rum. Wastewater from the industry is treated using aerobic or anaerobic methods to remove pollutants before discharge.
COCOA: Harvesting, Post Harvest Management & Its products.
Use in chocolate manufacturing.
Highlighting all necessary steps in transformation of Cocoa from beans to chocolate you desire.
Synthetic beverages are classified as either ready-to-drink or dilute-to-taste. Their manufacturing process involves purifying water through various filtration and treatment steps before mixing it with ingredients like sweeteners, acids, flavors, colors, and preservatives. The mixture is pasteurized, carbonated, filled into containers, and packaged. While synthetic beverages provide refreshment, they are linked to various health issues if consumed in excess, including weight gain, liver damage, and diseases like diabetes or heart disease. Low-calorie beverages sweetened with artificial sweeteners are controversial as some studies link them to increased health risks as well.
Water efficiency in Thermal Power Plants ~ An outline of Cooling Technologies.
A presentation by Kalyan Bhattacharya, Vice President, E&BD, Paharpur Cooling Towers Ltd.
Channa
Chhena or sana are curds or cheese curds, originating from the Indian subcontinent. Chhana is an acid coagulated product obtained from milk.
Paneer
Paneer is a heat-acid coagulated milk product obtained by coagulating standardized milk with the permitted acids at specified temperature
Chemical Composition
The chemical composition of chhena depends mainly on the initial composition of milk, the conditions of coagulation, the technique of straining( which determines the moisture content), and loses of milk solids in the whey.
Beer is made from malted barley, water, hops, yeast and sometimes other grains or sugars. The basic brewing process involves malting the grain to release enzymes, mashing to convert starches to sugars, boiling the wort with hops, fermenting with yeast, maturation and packaging. There are two main types of beer - ales which use top-fermenting yeast and are ready more quickly, and lagers which use bottom-fermenting yeast and take longer to produce. Beer should be served between 2-5 degrees Celsius in clean, appropriate glasses to best enjoy its flavors and aromas.
This document provides an overview of the manufacturing process at Rajshree Sugars and Chemicals Ltd plant. The plant has a capacity of 2500 tons of cane crushed per day and produces sugar, power, ethanol, and biocomposition. It utilizes a double sulphitation sugar production process across various houses including milling, boiling, and drying. Byproducts like bagasse and molasses are used to generate power and produce ethanol. The plant's process design is both product and process focused to efficiently produce sugar and maintain equipment. Key factors like nature of demand, vertical integration, flexibility, automation, and quality influence the plant's overall process design.
Amul Training part -1 (jan 2015-march-2015)Rinav Doshi
I have just trainig of SIX months in Amul Dairy,Anand. Currently , I Had finished my three months of training in Dairy,& i have completed 6 sections out of 13.
The document provides information about the production process of sugar from sugarcane. It discusses that sugarcane is the primary raw material and needs to be processed immediately after harvesting. The processing involves crushing the sugarcane to extract juice, clarifying and concentrating the juice, crystallizing the sugar, centrifuging to separate molasses from the crystals, and finally drying the crystals before packaging. The overall production process aims to extract sugar from sugarcane in its pure form through various purification and separation steps.
This document provides information about the sugar milling and boiling house processes. It discusses the key components and processes involved, including:
- Milling house which uses mills to extract juice from sugarcane with 95-97% efficiency. Modern mills use improved cane preparation, feeding, and three-roller designs.
- Boiling house which uses steam boilers to heat water into steam to transfer heat to processes like juice heating and pan boiling. Water tube boilers are most common and produce steam at higher pressures.
- Steam distribution which sends steam generated to various processes like juice heating (15-18%), evaporation (2-10%), and pan boiling (20-25%).
This document provides information about ethanol, including its properties, production methods from various feedstocks like corn, sugar cane and cellulosic biomass, as well as debates around its usage including the food vs fuel issue and its impact on deforestation. Methods of ethanol production discussed include fermentation of sugars and catalytic hydration of ethene. Statistics on land usage and greenhouse gas emissions savings for different feedstocks are also presented. The UK's policy perspective on biofuels focusing on fuel efficiency standards is outlined.
This document discusses sugarcane and sugar production. It begins with an introduction to sugarcane, describing that it is a grass cultivated in over 90 countries, with Brazil being the largest producer. It then covers the sources of sugar from sugarcane and sugar beets, the composition of sugarcane stalks, and factors that affect sugarcane quality. The document concludes with an overview of the sugar production process from sugarcane, including extraction, clarification, evaporation, crystallization, separation and drying to produce white crystalline sugar, as well as byproducts like bagasse and molasses.
India is the second largest producer of sugarcane in the world, producing 29,750 metric tons annually. Sugarcane is planted by splitting stems into foot-long pieces and planting them in furrows, then fertilizing and weeding as it grows. It is harvested in the fall using machetes. Sugarcane is used to produce sugar, ethanol, bioelectricity from biomass, bioplastics using less oil than standard plastics, and other biofuels as scientists work to replace gasoline and diesel with cane-based fuels. The sugarcane processing involves milling the cane to extract juice, boiling and filtering the juice, and crystallizing it to produce sugar while molasses is further processed
This document provides an overview of various beverage types including non-alcoholic, carbonated, and alcoholic beverages. For non-alcoholic beverages, it describes the production processes for coffee, tea, and juices. For carbonated soft drinks, it discusses preparation, carbonation, and factors influencing taste and odor in plastic containers. For alcoholic beverages, it summarizes the processes for beer, wine, and factors affecting their shelf life such as oxidation. The document concludes with references for further information.
Chocolate is made from cocoa beans that are harvested, fermented, dried, roasted, and processed. The cocoa beans are cracked to extract nibs which are then ground into a paste. The paste is blended with sugar and other ingredients like milk or cocoa butter to make different types of chocolate. Chocolate is tempered and conched to give it a smooth texture and taste. It is then used to make chocolate bars, confections, drinks, and desserts. Leading chocolate manufacturers include Mars, Mondelez, Nestle, Hershey, Ferrero and Cadbury.
The stages of chocolate production include harvesting cocoa pods and separating beans, fermenting the beans to determine quality, roasting the beans and grinding them into nibs, blending the nibs with other ingredients like milk or cocoa liquor, intensive conching and mixing at high temperatures, slowly cooling the tempered chocolate mass, molding the chocolate by adding items like nuts and using heated molds, packing and storing the chocolate in low-humidity conditions, and dispatching the finished chocolate via different transportation methods.
Cocoa - chemistry processing and technologyAmmar Babar
1. The document discusses the chemistry and processing of cocoa beans. It describes the cocoa tree, favorable growing conditions, and the three main varieties - Criollo, Forastero, and Trinitario.
2. After harvesting, cocoa beans undergo fermentation and drying processes. Fermentation involves microorganisms breaking down the pulp surrounding the beans over 5-7 days, which develops the chocolate flavor and turns the beans brown.
3. Cocoa beans contain various compounds like lipids, carbohydrates, proteins, polyphenols, caffeine, and theobromine that influence cocoa's taste and health effects. Post-harvest processing transforms the beans' chemistry to produce chocolate flavor precursors.
- Worldwide wheat production reached 776.5 million tons in 2021, with India contributing 107.9 million tons and seeing a 1.8% increase from 2020.
- There are two main wheat milling methods - traditional stone grinding and modern roller milling. Roller milling uses corrugated rollers to separate the endosperm from the bran.
- The modern milling process involves several steps - receiving and storage, cleaning, conditioning, grinding, sifting, and packaging. The grinding process is repeated until the desired flour is obtained.
- Wheat milling produces 73-77% endosperm flour and 23-27% bran. India's milling industry is fragmented with two
Cocoa
Production of Cocoa
Squashes
Syrups
Malted Beverages
Non-alcoholic Beverages
Hotel Beverages
IHM
NCHMCT
1st Semester
Bsc Hospitailty & Hotel Administration
IHM Kolkata
The document discusses the cocoa tree, cocoa varieties, cocoa processing, and fermentation. It provides details on:
- The cocoa tree can grow 15-25 feet tall and each tree produces 20-50 pods per year containing 20-50 beans.
- There are three main cocoa varieties - Forastero, Criollo, and Trinitario hybrid. Forastero has the strongest flavor.
- Cocoa processing involves harvesting, fermentation, drying, roasting, and grinding. Fermentation is key for developing chocolate flavor and takes 5-7 days.
- Fermentation involves yeast, lactic acid bacteria, and acetic acid bacteria breaking down the pulp and interacting with compounds in the bean to produce
ENGINEERED THERMAL INTERFACE MATERIAL SOLUTIONS FOR E-MOBILITY APPLICATIONSDesignTeam8
This document provides an overview of material solutions from WEVO-CHEMIE GmbH for e-mobility applications. It discusses the company's history and certifications. The document outlines WEVO-CHEMIE's portfolio of epoxy, polyurethane, and silicone systems. It then covers topics like thermal conductivity, thermal propagation, flame suppression, and smoke toxicity as they relate to battery and electric vehicle applications. Standards for testing these materials are also summarized.
Champagne is made using the double fermentation process in the Champagne region of France. It involves harvesting grapes and pressing them to extract juice, conducting an initial fermentation to make a neutral wine base, blending various vintages together, conducting a second fermentation in the bottle to create bubbles, aging the wine on its yeast sediments to develop flavor, and then removing the sediments through riddling and disgorging. The finished wine is dosed with sugar syrup to adjust sweetness before corking. Champagne production is a complex process that results in a celebratory sparkling wine.
The sugar industry processes sugarcane and sugar beets to extract and refine sucrose into white table sugar. The manufacturing process involves planting, harvesting, preparation, juice extraction, purification, crystallization, centrifuging, drying and packaging. Byproducts include bagasse used as fuel in the factories and molasses used in cattle feed and products like rum. Wastewater from the industry is treated using aerobic or anaerobic methods to remove pollutants before discharge.
COCOA: Harvesting, Post Harvest Management & Its products.
Use in chocolate manufacturing.
Highlighting all necessary steps in transformation of Cocoa from beans to chocolate you desire.
Synthetic beverages are classified as either ready-to-drink or dilute-to-taste. Their manufacturing process involves purifying water through various filtration and treatment steps before mixing it with ingredients like sweeteners, acids, flavors, colors, and preservatives. The mixture is pasteurized, carbonated, filled into containers, and packaged. While synthetic beverages provide refreshment, they are linked to various health issues if consumed in excess, including weight gain, liver damage, and diseases like diabetes or heart disease. Low-calorie beverages sweetened with artificial sweeteners are controversial as some studies link them to increased health risks as well.
Water efficiency in Thermal Power Plants ~ An outline of Cooling Technologies.
A presentation by Kalyan Bhattacharya, Vice President, E&BD, Paharpur Cooling Towers Ltd.
Channa
Chhena or sana are curds or cheese curds, originating from the Indian subcontinent. Chhana is an acid coagulated product obtained from milk.
Paneer
Paneer is a heat-acid coagulated milk product obtained by coagulating standardized milk with the permitted acids at specified temperature
Chemical Composition
The chemical composition of chhena depends mainly on the initial composition of milk, the conditions of coagulation, the technique of straining( which determines the moisture content), and loses of milk solids in the whey.
Beer is made from malted barley, water, hops, yeast and sometimes other grains or sugars. The basic brewing process involves malting the grain to release enzymes, mashing to convert starches to sugars, boiling the wort with hops, fermenting with yeast, maturation and packaging. There are two main types of beer - ales which use top-fermenting yeast and are ready more quickly, and lagers which use bottom-fermenting yeast and take longer to produce. Beer should be served between 2-5 degrees Celsius in clean, appropriate glasses to best enjoy its flavors and aromas.
This document provides an overview of the manufacturing process at Rajshree Sugars and Chemicals Ltd plant. The plant has a capacity of 2500 tons of cane crushed per day and produces sugar, power, ethanol, and biocomposition. It utilizes a double sulphitation sugar production process across various houses including milling, boiling, and drying. Byproducts like bagasse and molasses are used to generate power and produce ethanol. The plant's process design is both product and process focused to efficiently produce sugar and maintain equipment. Key factors like nature of demand, vertical integration, flexibility, automation, and quality influence the plant's overall process design.
Amul Training part -1 (jan 2015-march-2015)Rinav Doshi
I have just trainig of SIX months in Amul Dairy,Anand. Currently , I Had finished my three months of training in Dairy,& i have completed 6 sections out of 13.
This document summarizes the production of sugar from sugar cane. It discusses the sources of sugar, the manufacturing process which includes harvesting, transportation, cutting, extraction of juice, filtration, evaporation, crystallization, centrifugation, drying and packing. It also discusses the byproducts of sugar production including bagasse, blackstrap molasses and filter cake. Finally, it provides information on major sugar producing areas in India and around the world.
The document defines various terms used in the sugar industry and describes the processes involved. It discusses the mill house where cane is prepared and milled to extract mixed juice. It then describes the boiling house where the juice undergoes clarification, evaporation to produce syrup, sulphitation, boiling in pans to produce massecuite, and centrifuging to separate sugar crystals from molasses. A flow chart illustrates the double sulphitation process from cane preparation through sugar production and byproducts.
Summer training presentation on gujarat ambuja exports ltdAabid Khan
This document provides a summary of Gujarat Ambuja Exports Ltd.'s summer training presentation. It discusses the company's establishment in 1983 and focus on agro-processing and exports. It then describes several key departments within the company, including the starch production plant, chiller, cooling tower, ETP, gas engine, steam generation boiler. For each department, it provides details on the components, processes, and specifications. The presentation aims to provide an overview of GAEL's operations to engineering students completing their summer training with the company.
This presentation summarizes a field visit to Mobarakgonj Sugar Mills Ltd located in Noldanga, Kaligonj, Jhenaidah. It provides details on the company profile including its establishment in 1964, production capacity of 15,000 metric tons of plantation white sugar annually, and total area of 207.72 acres. The presentation then outlines the sugar production process from receiving sugarcane to refining sugar, including milling, clarification, evaporation, crystallization, separation and drying. Key steps involve extracting juice from sugarcane, heating and filtering the juice, evaporating water content, and centrifuging molasses from crystallized sugar.
"Cheese is a widely consumed dairy product. It is categorized depending on the texture, moisture, and method of preparation. Learn more about the manufacturing process of cheese.
Industrial air dryers are an essential component in many manufacturing that are designed to remove moisture and humidity from the air, which can improve the quality and efficiency of the manufacturing process. Read more on this topic in this week's edition of tech-knowledge.
Unlock the latest Food-tech trends and innovations with our weekly newsletter! From insight on F&B industry to weekly highlights, stay informed and inspired."
We, the fourth-year students of the Dept. of Mechanical Engineering, SUST, vi...Joy Raj Bhowmik
We, the fourth-year students of the Dept. of Mechanical Engineering, SUST, visited the Shahjalal Fertilizer Company Limited (SFCL) along with our two respected teachers Saad Been Mosharof and Tahmidul Haque Ruvo on October 17, 2023. SFCL is an institution of BCIC under the Ministry of Industries to meet the growing demand for urea fertilizer. The visit is a part of our course MEE 482, named Power Plant Engineering Sessional. The focus of that visit was to witness the two-steam generator of that industry capacity of 24MW, 12MW each turbine.
I was lucky enough to learn and watch the working of the Deaerator, Economizer, Boiler, Superheater, Steam turbine - Generator, and Condenser. Also witnessed the Natural Gas supply and Flue gas circulation.
Cpgp day02 7- comprehensive case study-pineaple 25.6.10 -samanthazubeditufail
The pineapple juice factory processes 10,000 pineapples per day into bottled juice for the local and export markets. To meet export demands, the factory needs ISO and HACCP certifications as well as an environmental audit. The production process involves peeling, cutting, blending pineapples with coconut water, filtering, cooking with sugar, and manual bottling. Wastewater discharged to a nearby canal and solid waste disposal have caused environmental issues. A material balance and analysis of resource losses and their costs are required to improve sustainability.
IRJET- Fabrication of Tea Leaf Grinning MachineIRJET Journal
This document summarizes the fabrication of a tea leaf grinding machine designed to help small tea growers. It discusses how small tea growers currently depend on large factories due to the high costs of setting up their own processing facilities. The proposed machine uses a conveyor belt, hopper, orthodox roller, and heated drum to grind and dry tea leaves. It is intended to provide a lower-cost alternative for small growers to process tea leaves into dust on their own farms. The document describes the design process, including literature review, problem identification, methodology, feasibility analysis, and CAD modeling to develop the machine. It concludes the tea leaf grinding machine meets the goal of aiding small tea growers in an affordable manner.
The document describes the manufacturing process of sulfur granules at Agri Search India Pvt. Ltd. Key steps include:
1) Obtaining a slurry by mixing raw materials like sulfur, borates, and water in a reaction vessel.
2) Drying the slurry in a drum dryer to form solid sulfur granules.
3) Packaging the granules in bags and boxes for distribution.
Various machines used in the process are also described, including a piston filler, pressure sensitive labelers, reaction vessel, plate-frame filter press, and boiler.
The document provides information about a thermal power plant and its various components. It discusses the coal handling plant, water treatment plant, boiler, steam turbine, condenser, ash handling plant and other key parts. It provides specifications for the boiler (60/170 TPH capacity), steam turbine (27/38.5 MW rating), and condenser. It also includes diagrams of the coal handling process, water treatment process and ash handling system to transport fly ash from the electrostatic precipitator to the silo.
CHEG 407-Case 2-Ethanol from Sugarcane Mills ProcessAn Tran
This document presents a process design for producing ethanol from sugarcane mills. Key aspects of the process include:
1) Cane milling to extract juice from sugarcane, followed by juice clarification to remove impurities.
2) Fermentation of the clarified juice to produce ethanol. Multiple fermenters are used in a fed-batch process.
3) Distillation of the fermented broth using a stripping column and rectifying column to recover ethanol.
Mass and energy balances were developed for each section. Major equipment, economic analysis including capital and operating costs, and a safety analysis were also presented. The overall process is designed to produce 124.7 million gallons of ethanol per year
The document provides details about Akshaya Kumar Bakshi's summer internship report at Pragati Power Corporation Limited (PPCL). It summarizes that PPCL is a Delhi government undertaking that generates power through various gas-based combined cycle power plants. It describes PPCL's key projects including the 1500 MW Pragati-III CCGT project in Bawana, Delhi. The document then provides technical details about the components, systems, cycles and operation of PPCL's gas turbine and steam turbine power generation process.
This document provides information about Lehui Brewery Equipment 2009, including:
1. Lehui is the largest manufacturer of brewery equipment and stainless steel vessels in China, with 650 employees including 200 technicians and 15 brewmasters.
2. The factory covers an area of 100,000 square meters, with 55,000 square meters of modern workshops and advanced processing equipment.
3. Lehui provides turnkey brewery solutions including design, fabrication, installation, training and automation systems. They have successfully built several large breweries between 2002-2006.
Varun Beverages Pvt. Ltd. is a franchisee of PepsiCo beverages in Nepal. It has a manufacturing plant in Kathmandu with 500 employees. The plant produces carbonated drinks like Pepsi, 7Up, and Mountain Dew as well as non-carbonated drinks like Tropicana and Mirinda. The internship summary describes the company's production processes including syrup preparation, blowing, filling, and packaging lines. It also discusses the plant's utilities like water treatment, power generation, air compression, and quality control procedures. The intern makes recommendations to improve production tracking, health and safety, and maintenance management.
This document is a GET panel report presented by Mhd. Yamen Bambouk that discusses instrumentation and preventive maintenance at Al Khaleej Sugar Refinery. It begins with an acknowledgment and table of contents, then provides an overview of the sugar refining process and key unit operations. It discusses instrumentation measurement and control, and outlines the objectives of preventive maintenance programs, including setting them up effectively and managing associated risks.
This was presented in class by visiting oil processing unit that is located in Parlakhemundi, Odisha during 2018 in my B.Sc. Agriculture. This will be a small guidance for those interested in setting up a small oil processing unit. It might not give you an exact figure but definitely gives you an idea how a processing unit works, its components, pre-processing techniques, post processing work, storage and expected expenditure per year.
In short, our objectives were to:
(1) To study about oil processing techniques.
(2) To analyze the operating risk, financial risk.
(3) To measure the impact of total cost management under study.
(3) To suggest appropriate measures for the improvement of oil processing unit.
(5) To plan to start up a small-scale oil processing unit.
This document provides information on three horizontal batch freezer models from Carpigiani:
1) The LABO 14 20 M is a robust, technologically advanced, and easy-to-use horizontal batch freezer that produces ice cream with utmost hygiene for both experts and novices.
2) The LABO 8 12 E is a compact counter model suitable for catering and restaurants that ensures consistent production of high-quality ice cream and sorbets.
3) The BOIL 5 is a semi-automatic unit that heats mixes to pasteurization temperature for sorbets or ice cream and rapidly pre-cools them for the batch freezer.
Similar to Naudero-Sugar-Mills (aamiraliseelro) (20)
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Acknowledgement
First, we pay our gratitude to the almighty Allah for giving us the
ability to work very hard successfully. Words actually will never
be enough to express our gratefulness and thankfulness. We
will try our level best to express of our gratefulness towards
some people.
We would like to express our words of appreciation, gratitude
& respect to our honourable Engr. Syed Iqbal Ahmed Rizvi, the
Director General Manager (DGM) Production and Muhammad
Aslam Khanzada, the chief chemist for their constant
guidance, advice, encouragement & every possible help in
the overall duration of our internship.
It is a great and unique pleasure to us that we have got a
chance to thank a large number of individuals for their help
and encouragement to make our internship successful. We’re
also grateful all engineers who guided us constantly, supported
& put up their valuable knowledge during the time of practical
orientation of our internship.
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Background
Larkana Sugar Mills’ foundation stone was first laid by the late
Zulfiqar Ali Bhutto, the ex-prime minster of Pakistan, on 30th of
January 1974. It finally took its inauguration ceremony on 14th
of March 1974. The mill is also known as Naudero Sugar Mills
these days. Naudero Sugar Mills (Pvt) Limited is 20km away
from the district Larkana.
Fundamentally, Sugar is a broad term applied to a large
number of carbohydrates present in many plants and
characterised by a more or less sweet taste. The primary
sugar, glucose, is a product of photosynthesis and occurs in
all green plants. In most plants, the sugars occur as a mixture
that cannot readily be separated into the components. In
some of the plants, the sugar mixtures are condensed into
syrup. Juices of sugarcane and sugar beet (Beta vulgaris) are
rich in pure sucrose, although beet sugar is generally much
less sweet than cane sugar. These two sugar crops are the
main sources of commercial sucrose.
Naudero Sugar Mills stand on 7th number in sugar production
in all over Sindh.
Its per day capacity of production is 6000 bags,
and each bag weighs 50kg.
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Naudero Sugar Mills manufacture the sugar of three different
types of qualities such as R1, R2 and R3.
The R1 quality of sugar is considered as a top quality, which is
mostly exported by the mill, and other two qualities R2 and R3
are sold in the markets domestically.
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Plant Description
Process Flow Diagram
Weighing
Main cane
carrier
Leveller
Cutting Fiberizing Milling
Juice
extraction
Clarification Evaporation
Crystallization Separation Refining
Drying
Finishing and
Packing
Storage
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Weighing
It’s essential to weigh the raw material before it is processed. Hence, the sugar
obtained from the farms are collected and weighed. Naudero Sugar Mills has two
weighing bridges of 40 tonnes and 70 tonnes of weighing capacity.
Cane carrier
The cane carrier is the moving apron which conveys the cane into the factory and
which assures the feed to the mills by transporting the cane from the yard to the
crusher. Since effective feeding of the crusher requires an elevated hopper, and the
cane must be raised to this high level from the level of the yard, where the carrier is
generally in a pit, the carrier always includes a sloping portion. Naudero Sugar
Mills comprises of two cane carriers known as main cane carrier and auxiliary
cane carrier.
Leveller
It’s used to level the raw material more specifically sugar cane so that it should not
face any hindrance for further process of cutting or fiberizing.
Cutting
When the unloaded sugar cane is dropped onto the cane carrier, it’s then passed
through leveller to equalise the sugar cane level and then moved forward to the
cutters. There are two cutters including third else connected by virtue of auxiliary
cane carrier. Cutters reduce the size of cane to required size so that it can be
fiberized well.
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Fiberizer
After the cane has passed cutting steps, then the small pieces are fiberized. The
Fiberizer is a large powerful hammer mill that shreds the cane into a fibrous
material. The cells in the cane stalk containing the sugar juice are ruptured but no
juice is extracted at this stage. Fiberizers run on the steam engine with pressure
required 20-24 bar and temperature required 350ºC-365ºC.
Milling
The shredded or fiberized cane is fed by the help of drag elevator through a series of
crushing mills to extract the sugar raw juice, which is then pumped away for further
processing after the screening. The remaining fibre is called Bagasse. The crushers
consist of two large grooved rollers mounted horizontally, and then one above of the
others. On the upper roller, heavy hydraulic pressure off 2200kg/cm2 is maintained.
There were six milling machines being operated by means of turbines. Those
turbines are more specifically known as Mill turbines. Milling machines run through
the steam turbine, which has the capacity to required the power of 300 kW each.
Every milling machines have its own turbine which is run by the steam taken from
the boilers. Each of them has the same capacity, the required steam temperature is
350 ºC -365 ºC and pressure is a 20-24 bar.
Juice extraction
Juice extraction by milling is the process of squeezing the juice from the cane under
high pressure between heavy iron rollers. Imbibition water is used to improve the
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extraction efficiency of the milling process: Hot water is poured over the cane just
before it enters the last mill in the milling train. The juice squeezed from this cane is
low in sugar concentration and is pumped to the preceding mill and poured onto the
cane just before it enters the rollers, the juice from this mill is the same way pumped
back up the milling train. Mixed juice (that is to say cane juice mixed with the water
introduced at the last mill) is withdrawn from the first and second mills and is sent for
further processing.
Whereas, bagasse as a byproduct of the milling process is used
as energy source for the concerned mill.
Boiler
For sugar making industry, a steam boiler is a necessary
equipment. The sugar mill boiler is used for steaming sugar
canes in the process. As one kind of environmental protection
industrial boiler, biomass fired boiler is widely used in a sugar
factory, which can burn bagasse. When choosing a steam
boiler, both quality and price should be considered to save cost
and ensure stable operation.
The bagasse is recycled as a fuel for the mill boiler furnace
which produces the steam for power generation with the
Turbines. The temperature of the steam is 350 ºC-400 ºC and
22kg/cm2 pressure. There are three types of steam generated
within boiler namely wet-steam, saturated steam and supper-
heated steam.
Bagasse feeds through bagasse carrier and returns carrier. They produce 20-24 bar
pressure steam.
There are four boilers each of them required 18-20 tonne/hr of water to produce steam.
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20 tonne/hr steam is generated. Induced Draft Fans are used to increase burning
efficiency in the furnace and it causes the temperature to reach up to 800 ºC-1200 ºC.
Power House
The powerhouse is one of the essential parts of any process industry. Naudero Sugar
Mills also is privileged to have it. The powerhouse is based on the steam produced by
the boilers. There are two steam turbines connected with dynamo motor. Each
dynamo motor produces 1.5 MW/hr of electricity. It requires 20 bars of pressure to
sustain itself if any decrement is observed it will vary the power generation, causes
the shutdown call occur.
The whole plant is facilitated with electricity from this powerhouse and the colony as
well.
Clarification of juice
The screened raw juice heated in online heater & primary juice heaters. where its
temperature is maintained from 25ºC -75ºC but not greater than 80ºC. Thereafter, the
clear juice is made to pass through the process of Defecation where PH of juice is
maintained 6.5 -7.5 by adding milk of lime (Ca(OH)2) and phosphoric acid (H3PO4) to
maintain the level of phosphate within juice.
Once again, the juice is heated up in secondary juice heater, where its temperature is
increased from 75ºC up to 105ºC. Afterwards, the same juice flows directly towards
flash tank wherein which it reduces the flow rate of juice and exhausts flue gases i.e
ammonia for the clarifier process.
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Now the juice is pumped to a continuous clarification vessel, a large, an enclosed and
heated tank known as Juice Clarifier in which clear juice is at the top and mud settle
down because we add polyelectrolyte (Accofloc A-2125) for the rapid reaction of
mud particles to form mud chunks which settle down at the bottom of clarifier tank.
Mud juice is pumped to rotary vacuum filters, where residual sucrose is washed out
with a water spray on a rotating filter, and the juice from this is sent to the defecation
tank to follow the same process again.
Vacuum filter has two vacua high-pressure vacuum & low-pressure vacuum. Low-
pressure vacuum collects the mud & high-pressure vacuum extract the juice from the
mud. Afterwards, Clarified juice move towards DSM Screen for further clarification
of juice.
Evaporation
Clarified juice is pumped to the vapour cells, where it passes through the 1st
vapour
cell then evaporator and likewise, goes till the final evaporator. Vapour Cell portion
there are presently three vapour cell bodies and at a time only two vapour cell bodies
are functional and considered them as one-unit cell, the vapour cell run on the source
of exhaust (form of steam comes from the boiler) produce 1st
vapour to run primary
and secondary heaters and evaporators & Pan station too according to the situation
we use them. The pressure of 1.2-1.5 bar exhaust steam is required in the first vapour
cell. The 1st
vapour cell produces 1st
vapour steam having 110 ºC -112 ºC.
There are five evaporator bodies and likewise, the 2nd
vapour produced from 2nd
of
evaporators having temp 80ºC -85ºC. Last two bodies of evaporators having contain
vacuum & vacuum shared to other bodies of evaporator 1st
2nd
& 3rd
vacuum
produces right to left in evaporator portion.
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Evaporation increases the juice box from 14 Brix to about 65 Brix which is syrup. By
passing through all the vapour cells 75% of water is evaporated
Finally, we obtained syrup which is through from the last evaporator to pan station.
The final syrup temperature from the last body of the evaporator is 65 ºC.
Crystallisation
Then in the crystallisation process, the syrup is boiled at low temperatures under
partial vacuum and some seedlings are added which causes the development and
growth of sugar crystals and the outcome is called massecuite (raw sugar crystals
mixed with molasses). After evaporation process, the syrup will come in syrup tank.
the crystallisation process takes place in vacuum pans which boil the juice at low
temperature under vacuum.The first step of crystallisation is in A-PAN where the
desired shape of crystals are formed and called A-massecuite. Here we get A-sugar
and A-heavy from A-centrifugal machines. A-sugar is conveyed through the conveyor
to the remelter where it is melted and pumped to the Buffer tank for storage purpose
and then pumped to the reactor tank for the further process carried out there.
Talo refinery where mud is removed. In talo there is four chemical is used named as
(COLOUR QUEST) (LIME SCURATE) (PHOSPHORIC ACID) & (TALO FLOAT
A-100) these four components reacted at reaction tank at the temp of 80 ºC -85 ºC.
Then fine liquor pumped to the Fine liquor tank from where it further pumped to the
Refining pan which gives us the R1, R2 and R3 sugar series wise. R1 sugar is made up
from fine liquor, R2 sugar is made up from R1 molasses called 1st
run off & R3 sugar
is made up from R2 molasses called 2nd
run off. And A-heavy pumped to the B-pan
which gives us B-massecuite from which we get B-seed and B-heavy through B-
centrifugal machines. B-seed is used in A-PAN with A-sugar and B-heavy is pumped
to the C-pan. C-pan gives C-massecuite that goes to a vertical crystallizer, where its
temperature down in order to make the strong structure of crystals. By adding spirit
(ETHANOL- C2H6O) with refined sugar in large amount. Then massecuite sends to re-
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heater afterwards C-massecuite sends to C-fore worker machines that give C-magma
and final molasses. Final molasses is sent to pitch. Final molasses also used in distillery
& other industries for making alcohol and other require materials. and C-magma
further gives us C-light and C-seed from C-after worker machines. C-light has used
again in C-pan and C-seed is used in B-pan.
In Talo refinery, four types of chemicals are added to the melted sugar, those are
(COLOUR QUEST) (LIME SCURATE) (PHOSPHORIC ACID) & (TALO FLOAT
A-100) By which density of melted sugar increased which
go down and pumped to the fine liquor tank and mud float
at the surface where it can be easily removed.
Mud or sludge goes down towards defecation. after the re-
melting process, there are 900 colours (Icumsa) in melted
sugar. In Talo refinery, 65% of colours are removed that is
350 colour(Icumsa) i.e. liquor having ph is 6.1-6.8.
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Separation and Refining
The sugar crystals are separated from the refine massecuite of (R1, R2
& R3) left in the centrifuges, cylindrical equipment that rotates at a
high speed. The molasses passes through the sugar crystal, the crystals
are trapped within the centrifuges and then washed with water. The
sugar is then transferred to the drying and cooling process.
Separation is done by the centrifugal machine/Refine machine.
There are three types of refining sugar. Named as R1, R2 & R3
respectively.
R1 sugar required (Icumsa) colour is below <35.
R2 sugar required (Icumsa) colour is below <50.
R3 sugar required (Icumsa) colour is below <70.
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Drying
The mixture of sugar crystals and liquor (massecuite) is centrifuged to
separate the white sugar crystals. The separated liquor which still
contains significant amounts of sugar is sent to a second, and then a
third crystallisation stage to extract more saleable sugar from the
syrup. The separated white sugar crystals discharged from the
centrifuges still contain some moisture. This is removed by passing
the sugar into a rotating two-stage dryer, through which filtered,
heated air is passed. The moisture level of the sugar at this stage is
about 0.06%. Further drying occurs during conveying to the silos or
packing areas and in conditioning silos. In the centrifuge process,
condensate water is used to wash sugar, which results in a humidity
between 0.3% and 0.6%; therefore, it is necessary to pass it through
the drying process to reach levels between 0.2% for raw sugar and 0.03% for white
sugar. The temp: of final sugar is 35 ºC.
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Finishing and Packing
When the sugar is completely dried, it’s packed into bags and checked the
temperature through thermometer of every bag, if any bag does not fulfil its
requirement then is sent back for reprocessing; it is strictly instructed that they
have to maintain the temperature of each bag up to 35 ºC maximumly. Then
after, packings are checked for its balance for each bag by digital weighing
machine and sealed each and every bag for markets. Naudero Sugar Mills has a
good production of sugar in every season.
Storage
The ready bags are then stored for
transportation as per their demand of markets.
Conclusion
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Conclusively saying, we would like to suggest as have been interns over there in the
plant. Rather fleeing ammonia as waste, it’s supposed to be utilised so as to make the
process very useful.
Proper maintenance is the essential key concepts for the industry at the time of
processing of any equipment. Maintenance always increases the life of plant as well as
efficiency. Proper management is very much important. During our internship period,
we observe the plant face three times shutdown calls. Undoubtedly, Human Resource
department will have to face the deficiency in production that causes a loss of the
economy of the industry and its reputation as well.
The department can improve the workers’ skills by giving them one-day training from
renowned consultants and trainers before the start of the season.
Workers were not following the proper safety precautions, which can cause any
accident in future. Life measures a lot. Worker’s life is worth concerning that has to be
under one's consideration.
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Contact Information
Third Year Chemical Engineer from the department of
Chemical Engineering Mehran University of Engineering
and Technology, Jamshoro.
Name
Aamir Ali Seelro
Cell
+923333604638
Email
aamiraliseelro@yahoo.com
15ch31@students.muet.edu.pk