CHAPTERS PARTICULAR PAGE NO.

INTRODUCTION
1.1 Introduction 1

Chapter - I 1.2 Objective of the Training 2

1.3 Scope of Training 3

1.4 Limitation 4
COMPANY PROFILE
2.1 Company Profile 5

Chapter - II 2.2 Objectives of the Company 6

2.3 Organizational Structure 6

2.4 Company Layout 9

PRAJAA COMPANY PRODUCT
3.1 Fruits Definition 12
Chapter - 3.2 Prajaa Mango Juice 13
III
3.3 Prajaa Grapes Juice 14

3.4 Prajaa Orange Juice 16

FINDING, SUGGESTION CONCLUSION

Chapter - 4.1 Finding 44

IV 4.2 Suggestion 45

4.3 Conclusion 46

1
 CHAPTER –I
INTRODUCTION

2
1.1 INTRODUCTION

The brand name “PRAJAA”. kamayamsivasakthi food production private

limited. This company was started in 1979 as a partnership company.

Earlier the company was licensed (FPO) by ministry of food from 2016
onwards licensed Under (FSSAI) by government of Tamil Nadu.

This company manufacturing qualitative fruit crushers and fruit juices in

tropical fruits like grapes, mango, Orange. Because of their quality they are having
good market values. At the time of begin this company where avail bank loan and
government subside of 25% to 30%. Now the company is running in own funds in
this company they are purchasing a fruits from nearby forms and other states.

They have large number of customers across many district without any
marketing strategies and advertisement. They also say that this achievement is due
to quality of their product.
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They are marketing their products through dealerships. foundation day since
09-Mar-1979; we are delighted to thank Staffs, Dealers, Suppliers, Share Holders
and all our associates who has made us the perfect symbol of quality & capability.
PRAJAA (Manufacturer of Fruit Juices, Foods & Beverages).

GST has given wide open options for tax paying manufacturer like us to
compete bigger and smaller brands, without compromising any quality, and being a
perfect tax payer.

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1.2 Objective of the training
 To make the student understand the organization structure and the function
of company.
 To observe the dynamic factor responsible for a successful business.
 To learn and to get used to one constitution step.
 To create practical knowledge of production process.
 To observing the various function of the company.
 To know the function of all departments.

1.3 Scope of the training

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 As the commerce student in is need to undergone initial in any one of the
companies, during the month of June in end 2 nd year B.com (CA), this Training is
about various department of KAMAYAM SIVASAKTHI FOOD PRODUCTS
IN N.T.PATTI.. It occupied the super position and its production of quality.

This training a is about the function of various departments and inventory

control. The various departments are;

 Purchase department
 Production department
 Sales department
 Marketing department
 Finance department

1.3 Limitation

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  The training period is very short time. These four weeks are not enough to
collect more information.
 Only limited changed give to me for observing some function.
 The company is busy in there to guide the student property. The companies
feel we are nutrition of their work.
 I fact many difficult to get permission to enter in the factors because they
maintained some official formality.

Because of UG student they provide only few details about their company.

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 CHAPTER –II
COMPANY PROFILE

2.1 Company profile

7
 Praja Foods & Beverages Private Limited is a Private incorporated on
19 July 2013. It is classified as Non-govt company and is registered at Registrar of
companies. Its authorized share capital is Rs. 500,000 and its paid up capital is
Rs.100,000. It is involved in Manufacture of other food products.

CIN : U15400TN2020PTC224376

INCORPORATION DATE/ AGE : 26 JULY,2021 / 2Yrs

LAST REPORTED AGM DATE : Not Available

AUTHORIZED CAPTIAL INR : 35.0 Lacs

PAIDUP CAPITAL INR : 5..0 Lacs

INDUSTRY : Manufacturing (Food products and beverages)

TYPE : Unlisted Private Company

CATEGORY : Company limited by shares

SUBCATEGORY : Non-govt company

2.2 Objectives of the company

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  To earn more profit
 To provide the employment opportunities for the public
 To expand the business areas and increase the customers by providing more
offers
 To gain good will from the customers
 To manufacture the good quality of product, etc

2.3 Organizational structure:

An organizational structure defines how activities such as task allocation,

coordination, and supervision are directed toward the achievement of
organizational aims.

Organizational structure affects organizational action and provides the

foundation on which standard operating procedures and routines rest. It determines
which individuals get to participate in which decision-making processes, and thus
to what extent their views shape the organization's actions. Organizational structure
can also be considered as the viewing glass or perspective through which
individuals see their organization and its environment.

Organizations are a variant of clustered entities:

9
 An organization can be structured in many different ways, depending on its
objectives. The structure of an organization will determine the modes in which it
operates and performs. Organizational structure allows the expressed allocation of
responsibilities for different functions and processes to different entities such as
the branch, department, workgroup, and individual.
Organizations need to be efficient, flexible, innovative and caring in order to
achieve a sustainable competitive advantage.

Functional structure:

A functional organizational structure is a structure that consists of activities

such as coordination, supervision and task allocation. The organizational structure
determines how the organization performs or operates. The term "organizational
structure" refers to how the people in an organization are grouped and to whom
they report. One traditional way of organizing people is by function. Some
common functions within an organization include production, marketing, human
resources, and accounting.

This organizing of specialization leads to operational efficiency, where

employees become specialists within their own realm of expertise. On the other
hand, the most typical problem with a functional organizational structure is that
communication within the company can be rather rigid, making the organization

slow and inflexible. Therefore, lateral communication between functions becomes

very important, so that information is disseminated not only vertically, but also
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horizontally within the organization. Communication in organizations with
functional organizational structures can be rigid because of the standardized ways
of operation and the high degree of formalization.

As a whole, a functional organization is best suited as a producer of

standardized goods and services at large volume and low cost. Coordination and
specialization of tasks are centralized in a functional structure, which makes
producing a limited number of products or services efficient and predictable.
Moreover, efficiency can further be realized as functional organizations integrate
their activities vertically so that products are sold and distributed quickly and at
low cost. For instance, a small business could make components used in
production of its products instead of buying them.

Even though functional units often perform with a high level of efficiency,
their level of cooperation with each other is sometimes compromised. Such groups
may have difficulty working well with each other as they may be territorial and
unwilling to cooperate. The occurrence of infighting among units may cause
delays, reduced commitment due to competing interests, and wasted time, making
projects fall behind schedule. This ultimately can bring down production levels
overall, and the company-wide employee commitment toward meeting
organizational goals.

2.4 COMPANY LAYOUT

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 Layout planning is deciding on the best physical arrangement of all
resources that consume space within a facility. These resources might include a
desk, a work center, a cabinet, a person, an entire office, or even a department.
Decisions about the arrangement of resources in a business are not made only
when a new facility is being designed; they are made any time there is a change in
the arrangement of resources, such as a new worker being added, a machine being
moved, or a change in procedure being implemented. Also, layout planning is
performed any time there is an expansion in the facility or a space reduction.

Layout planning:

Deciding on the best physical arrangement of all resources that consume

space within a facility. The arrangement of resources in a facility can significantly
affect the productivity of a business. As you saw in the opening examples, a lot of
wasted time, energy, and confusion can result from a poor layout. There are also
other reasons layout planning is important. In many work environments, such as
office settings, face-to-face interaction between workers is important. Proper
layout planning can be critical in building good working relationships, increasing
the flow of information, and improving communication.

Types of Layouts

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 Process Layout. Process layout means the layout which group resources
based on the similar processes or functions.
 Product Layout.
 Combination Layout.
 Fixed Layout.
 Group Technology or Cellular Layout.

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14
 CHAPTER-III
PRAJAA COMPANY
PRODUCT

15
3.1 FRUITS DEFENITION
A fruit is generally a fleshy seed associated part of the particular plant; it is
naturally edible sweet in the raw stage. It is something which has both taste and
nutrients.
FRUITS= TASTE + FLAVOR + NUTRITION + SATIETY.

FRUITS CLASSIFICATION:
Fruits are classified into six categories according to their physical
characteristics
 Berries
 Drupes
 Pomes
 Citrus fruits
 Melons
 Tropical and sub-tropical fruits

Tropical and sub-tropical fruits :

Tropical fruits is any fruit produced by a tree native to the tropics. The
tropics are generally define as the region of the globe between the tropic of cancer
and the tropic of Capricorn, And the environmental conditions they are unique,
creating a habitat for incredibly diverse animals and plants.
Examples of tropical fruits: mango, banana, grapes, pineapple, kiwi…

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3.2 MANGO:
Common name: Mango
Botanical name: Mangiferaindica l.
Family :Anacardiaceae
The mango is a roughly oval in shape with uneven sides. The fruit is a drupe,
with an outer

flesh surrounding a stone. The flesh is soft and bright yellow orange color.

NUTRITIONAL VALUE OF
MANGO NUTRIENTSHIP
MANGO
 PROTEIN (gm) 0.6
 FAT(gm) 0.4
 MINERALS(gm) 0.4
 FIBRE(gm) 0.5
 CARBOHYDRATE(gm) 16.9
 ENERGY (kcal) 74

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3.3 GRAPES:
Common name: grapes
Botanical name: vitis vinifera
Family :vitaceae
Grapes come in different colors and forms. There are red, green, and purple
grapes, seedless grapes, grape jelly, grape jam and grape juice,
Benefits:
A diet that is rich in fruits and vegetables has been linked to a reduced risk
of various conditions, including heart disease, diabetes, cancer, and obesity.
Like other fruits and vegetables, grapes are a good source of fiber and
water.

Antioxidants and other nutrients in grapes may make them particularly

healthful, although more research is needed to confirm some of their benefits.

Nutrition:

 104 kilocalories
 1.09 g of protein
 0.24 g of fat
 27.33 g of carbohydrate, of which 23.37 g is sugars
 1.4 g of fiber
 288 mg of potassium
 15 milligrams (mg) of calcium
 0.54 mg of iron
 11 mg of magnesium
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  30 mg of phosphorus

 3 mg of sodium
 0.11 mg of zinc
 4.8 mg of vitamin C
 22 micrograms (mcg) of vitamin K
 3 mcg of folate

Grapes also contain vitamins B and A, and they are high in water content. A
cup of grapes contains over 121 g of water.

They are also high in antioxidants, such as lutein and zeaxanthin. The skins of
red grapes contain the phytochemical resveratrol, which appears to protect against
several chronic diseases and conditions.

The flavonoids myricetin and quercetin are also found in grapes. These help the
body to counteract harmful free radical formation.

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3.4 ORANGE:

Common name: sweet orange

Botanical name: citrus sinensis l.

Family :Rutaceae

Oranges are a type of low calorie, highly nutritious citrus fruit. As part of a
healthful and varied diet, oranges contribute to strong, clear skin and can help
lower a person’s risk of many conditions.

This popular citrus fruit is particularly known for its vitamin C content.
However, oranges contain a range of other plant compounds .and antioxidants that
may reduce inflammation and work against disease.

Nutrition

One medium orange weighing 131 g Source provides:

 61.6 calories
 0.16 g of fat
 237 milligrams of potassium
 15.4 g of carbohydrate
 12.2 g of sugar
 1.23 g of protein

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 The same orange provides the following percentages of a person’s daily
requirement of several essential vitamins and minerals Source, according to
United States Department of Agriculture guidelines:

Nutrient Percentage of daily requirement for adults

Vitamin C 92.93% for females and 77.44% for males
Thiamin 10.36%
Folate 9.83%
Fiber At least 9.34%, depending on age and sex
Calcium Between 4.36% and 5.24%, depending on age
Potassium 5.04%

PROCESSING OF FRUITS:

IMPORATANCE:

 Higher prices and consumer satisfaction requires improved quality of fruits.

 High quality can only be achieved through proper grading, sorting,

packaging, storage and handling of fresh fruits.

 Before the manufacturing of fruit juices the fruits will undergo certain
process after the harvest of the fruits in order to make it to store it for a
certain period and for the handling of fresh fruits

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FLOW CHART FOR PROCESSING OF FRUITS

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 WASHING:

Washing is necessary to remove extraneous material from the field such as

dirt, chemicals and latex. Chlorine treatments (100 to 150 ppm) can be used in
wash water to help control pathogen buildup during packing operations. for the
best results PH of water should be between 6.5 -7.5.

 Fruits such as kiwi and avocadoes, dry brushing may be sufficient to clean
the produce. other commodities, however, such as mangoes, bananas and
carrots etc requires washing. The choice of brushing or washing will depend
upon both the types of commodity and the types of contamination.

CUTTING AND PEELING:

 After washing the fruits the un removal of leaves and the other un wanted
plant parts will be removed

Waxing or coating:

Waxing is done on certain types of fruits such as citrus and melons to reduce
Water loss , thereby reducing shriveling . food grade waxes are used to replace
some of the natural waxes removed in washing and cleaning operations, and can
help reduce water loss during handling and marketing . if produce is waxed ,the
wax coating must be allow to dry thoroughly before further handling. wax melts
easily at 40‘c.

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 Most commonly used waxes are carnauba wax (from the carnauba palm
tree),beeswax, and shellac (from the lac beetle).

WAXING METHODS:

There are four waxing method.

 Liquid paraffin wax method: fruits are dipped into hot paraffin

 Saab wax method: wax is pressed against rapidly revolving brushes.

 Spray method: wax is sprayed on fruits and brushed mechanically until a

film of desired thickness is obtained.

 Dipping or cold wax method: fruits are dipped into wax emulsion.

PACKING:

Fruits are packed in suitable containers to provide protection against

mechanical and biological damages during transportation and subsequent handling
operations. Packaging materials should be of accepted standards with regard to
strength, ruggedness and resistance to pressure. Packages should have adequate
ventilation so that produce will not warm up as a result of heat arising from
respiration. Excessive ventilation, however, may result in wilting.

MATERIAL FOR PACKAGINGS

Wood: boxes

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Jute/canvas: sacks

Paper and cardboard

Plastic: bags, covers

Refrigeration:

Waxing expenses are very low i.e. as low as 5 to 10 paisas per lemon. But
this results in extension of shelf life of lemons by over 3 weeks without
refrigeration of course waxed fruits like lemons, oranges, mosambies can be kept
in cold storage which will further enhance the shelf life.

ORANGE JUICE MAKING PROCESS

Orange juice is defined in the United States Code of Federal Regulations as

the "unfermented juice obtained from mature oranges of the species Citrus
sinensis or of the citrus hybrid commonly called Ambersweet." True fresh
squeezed juice is difficult to market commercially because it requires special
processing to preserve it.
Orange juice is commonly marketed in three forms: as a frozen concentrate,
which is diluted with water after purchase; as a reconstituted liquid, which has
been concentrated and then diluted prior to sale; or as a single strength,
unconcentrated beverage called NFC or Not From Concentrate. The latter two
types are also known as Ready To Drink (RTD) juices.
Citrus fruits, like oranges, have been cultivated for the last 4,000 years in
southern China and Southeast Asia. One variety, the citron, was carried to the
Middle East some-time between 400 and 600 B.C. Arab traders transported
oranges to eastern Africa and the Middle East sometime between 100 and
700 A.D. , and during the Arab occupation of Spain, citrus fruits first arrived in
southern Europe.
From there, they were carried to the New World by explorers where they
spread to Florida and Brazil by the sixteenth century. By the 1800s, citrus fruits

25
achieved worldwide distribution. In the 1890s, the demand for them greatly
increased because physicians discovered that drinking the juice of oranges or other
citrus fruits could prevent scurvy, a vitamin deficiency disease.

The Manufacturing Process:

Harvesting/collection:

Oranges are harvested from large groves. Some citrus growers are members
of cooperative packing and marketing associations, while others are independent
growers. When the mature fruit is ready to pick, a crew of pickers is sent in to pull
the fruit off the trees. The collected fruit is sent to packing centers where it is
boxed for sale as whole fruit, or sent to plants for juice processing.

The oranges are generally shipped via truck to juice extraction facilities,
where they are unloaded by a gravity feed onto a conveyor belt that transports the
fruit to a storage bin.

Cleaning/Grading:

The fruit must be inspected and graded before it can be used. An inspector
takes a 39.7 lb (18 kg) sample to analyze in order to make sure the fruit meets
maturity requirements for processing. The certified fruit is then transported along a
conveyor belt where it is washed with a detergent as it passes over roller brushes.

This process removes debris and dirt and reduces the number of microbes.
The fruit is rinsed and dried. Graders remove bad fruit as it passes over the rollers
and the remaining quality pieces are automatically segregated by size prior to
extraction. Proper size is critical for the extraction process

Extraction:

Proper juice extraction is important to optimize the efficiency of the juice

production process as well as the quality of the finished drink. The latter is true
because oranges have thick peels, which contain bitter resins that must be carefully
separated to avoid tainting the sweeter juice.
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 There are two automated extraction methods commonly used by the
industry. The first places the fruit between two metal cups with sharpened metal
tubes at their base. The upper cup descends and the fingers on each cup mesh to
express the juice as the tubes cut holes in the top and bottom of the fruit. The fruit
solids are compressed into the bottom tube between the two plugs of peel while the
juice is forced out through perforations in the tube wall. At the same time, a water
spray washes away the oil from the peel. This oil is reclaimed for later use.

The second type of extraction has the oranges cut in half before the juice is
removed. The fruits are sliced as they pass by a stationary knife and the halves are
then picked up by rubber suction cups and moved against plastic serrated reamers.
The rotating reamers express the juice as the orange halves travel around the
conveyor line.

When the mature fruit is ready to pick, a crew of pickers pull the fruit off the
trees. Once collected, the fruit is sent to plants for juice processing. Before
extraction, the fruit is cleaned and graded.

27
 Some of the peel oil may be removed prior to extraction by needles which
prick the skin, thereby releasing the oil which is washed away. Modern extraction
equipment of this type can slice, ream, and eject a peel in about 3 seconds.

The extracted juice is filtered through a stainless steel screen before it is

ready for the next stage. At this point, the juice can be chilled or concentrated if it
is intended for a reconstituted beverage. If a NFC type, it may be pasteurized.

Concentration:

Concentrated juice extract is approximately five times more concentrated

than squeezed juice. Diluted with water, it is used to make frozen juice and many
RTD beverages. Concentration is useful because it extends the shelf life of the
juice and makes storage and shipping more economical. Juice is commonly
concentrated with a piece of equipment known as a Thermally Accelerated Short-
Time Evaporator, or TASTE for short. TASTE uses steam to heat the juice under
vacuum and force water to be evaporated. Concentrated juice is discharged to a
vacuum flash cooler, which reduces the product temperature to about 55.4° F (13°
C). A newer concentration process requires minimal heat treatment and is used
commercially in Japan. The pulp is separated from the juice by ultra-filtration and
pasteurized.

The clarified juice containing the volatile flavorings is concentrated at 50° F

(10° C) by reverse osmosis and the concentrate and the pulp are recombined to
produce the appropriate juice concentration. The flavor of this concentrate has
been judged to be superior to what is commercially available in the United States
and is close to fresh juice. Juice concentrate is then stored in refrigerated stainless
steel bulk tanks until is ready to be packaged or reconstituted.

Reconstitution:

When the juice processor is ready to prepare a commercial package for retail
sale, concentrate is pulled from several storage batches and blended with water to
achieve the desired sugar to acid ratio, color, and flavor. This step must be
carefully controlled because during the concentration process much of the juice's

28
flavor may be lost. Proper blending of juice concentrate and other flavor fractions
is necessary to ensure the final juice product achieves a high quality flavor.

Pasteurization:

Its low pH (about 4), orange juice has some natural protection from

In an automated process, the juice is extracted from the orange while

the peel is removed in one step.

bacteria, yeast, and mold growth. However, pasteurization is still required to

further retard spoilage. Pasteurization also inactivates certain enzymes which cause
the pulp to separate from the juice, resulting in an aesthetically undesirably
beverage.

This enzyme related clarification is one of the reasons why fresh squeezed
juice has a shelf life of only a few hours. Flash pasteurization minimizes flavor
changes from heat treatment and is recommended for premium quality products.
Several pasteurization methods are commercially used. One common method

29
passes juice through a tube next to a plate heat exchanger, so the juice is heated
without direct contact with the heating surface.

Another method uses hot, pasteurized juice to preheat incoming

unpasteurized juice. The preheated juice is further heated with steam or hot water
to the pasteurization temperature. Typically, reaching a temperature of 185-201.2°
F (85-94° C) for about 30 seconds is adequate to reduce the microbe count and
prepare the juice for filling.

Packaging/filling:

To ensure sterility, the pasteurized juice should be filled while still hot.
Where possible, metal or glass bottles and cans can be preheated. Packaging which
can not withstand high temperatures (e.g., aseptic, multilayer plastic juice boxes
which don't require refrigeration) must be filled in a sterile environment. Instead of
heat, hydrogen peroxide or another approved sterilizing agent may be used prior to
filling.

In any case, the empty packages are fed down a conveyor belt to liquid
filling machinery, which is fed juice from bulk storage tanks. The filling head
meters the precise amount of product into the container, and depending on the
design of the package, it may immediately invert to sterilize the lid. After filling,
the containers are cooled as fast as possible. Orange juice packaged in this manner
has a shelf life of 6-8 months at room temperature.

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31
Mango Juice Production Line:

Originating from India and Malaysia, mango is a common tropical fruit. It

looks oval and light yellow. Mango is rich in protein, vitamin, minerals and other
nutrients. It has efficacy of antioxidation, which can lower the risk of cancer,
prevent cardiovascular disease, resolve phlegm, delay senescence, strengthen
stomach and anti depression.
Mango pulps taste sweet, which can be eaten directly or made into dried
fruits. Usually, mangos are processed into mango juice, brewed wine, mango
vinegar, dried mango, and canned mango.

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 To process mango into juice drinks can prolong their shelf life, promote added
value, increase farmers’ income, and enrich the fruit juice market.

The mango juice production process covers sorting, peeling and

destoning, softening, pulping, homogenization, degassing, sterilization, filling
and packing, cooling. TICO provide whole set of mango juice production
line. High quality and reasonable price is guaranteed!

A mango juice production line includes the following equipment, but

not all the equipment areindispensible.
 Fruit sorting machine
 Fruit washing machine
 Mango pulper machine
 Vacuum degasser
 Juice homogenizer
 Juice pasteurizer

Juice filling machine

Mango sorting process:

Sorting process aims to inspect raw material so as to ensure the quality of
mango juice. Nine mature is the best. Fruit sorter can help staffs get ride of those
unripe, diseased or rotten fruits.
 Roller bar mango sorting machine can be used to select mango and other
spherical and oval fruits. This fruit sorter can work individually or connect
with other mango juice processing machines. The roller bars are driven by

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 horizontally moving chains, putting mangos forward and rotating them at the
same time. During this process, the staffs can observe from all angles and
pick out the unqualified ones

TICO mango sorting machine has the following advantages:

 The transmission shaft adopts stainless steel and stepless speed adjusting
device.
 The rolling bars are stainless with smooth surface, which do no harm to fruit
surface.
 The motor is equipped with a shield, and the oil guiding pipe is grounding
type. They contribute to a sanitary environment for fruit sorting.

Mango washing process:

This mango juice production process is carried out by the surfing type fruit
washing machine. It applies to spherical and oval fruits. Under the washing of
high-pressure water pump, fruits roll and get rinsed by the tumbling water. Then
they are bring into an elevator for the next process by the onrushing water.

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 Superiorities of surfing type mango washing machine:

 The washing water can be recycled after filtration.

 Circulating water pump keep supplying strong water flow to rinse fruits.
 Washing tanks is made of 1.5mm stainless steel, the transmission shaft
adopts 1Cr13 stainless steel.
 It can function individually or work together with other mango juice
processing machine.

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Mango preheating and softening:

Put mangos in boiling waters for 3-5 min, passivate or destroy the
polyphenol oxidase, and stabilize the color and improve flavor. Preheating can also
eliminate the air in raw materials. In this way, we can prevent oxidation and
browning of mangos, and soften mango pulps to facilitate pulping and juice
extracting.

Mango peeling and pulping:

This mango pulper machine integrates the function of mango peeling,
destoning and pulping. As a specialized mango juice processing machine, it can
remove the core and peel of mango completely and reduce the lose of mango pulp
as much as possible. The pulp recovery rate is up to 99.5%. The production
capacity is from 5t/h to 20t/h.

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 TICO mango pulping machine has such advantages:
 Automatically separate mango juice and residues including cores and peels.
 Mango pulping machine can work individually or together with other fruit
juice processing machinery.

Conform to food sanitary standard. The parts connecting with mangos are made of
stainless steel.

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Mango juice Degassing:
Usually, mango juice contains certain quantity of air, which is stored in
fruits or interfused during mango production processes. These airs many cause
juice oxidization and corrosion to the containers. By expel the air with a vacuum
degasser, we can prolong its shelf life. Requirements for degassing are vacuum
0.65-0.75 Mpa, 90-95℃, and 10-15min.

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Mango juice Homogenization:
After degassing, the mango juice will be homogenized under 20-25MPa
pressure for 2-3 times in a homogenizer. Then the big particles in mango juice are
crushed to under the size of 1-5μm. Homogenization can unify the particles in fruit
juice, regulate sediments and improve drink taste.

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 Mango juice sterilization:
Sterilization is a necessary step to ensure the shelf life of mango juice. It can
eliminate bacteria, yeast and inhibit enzyme activity in fruit juice.
TICO mango juice sterilizer can realize high-temperature sterilization and
pasteurization. This pipe sterilizer boasts large contact area, fast heat exchange
speed. The sterilization temperature can be adjusted from 62℃ to 85℃.
Composed of several pots, it applies to small scale production and multiple
purpose.

TICO mango juice sterilizer has the following advantages:

 All contact part with fruits are made of SUS stainless steel.
 The pipe gaskets are made of food grade PTFE rubber. Pipes are jointed by
DIN sanitary joints.
 This pasteurizer is equipped with visual temperature control system and
timing system. You can adjust the cycling and gap time of pump.

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 Mango juice filling and packing:

Juice filling machine can realize filling and packing of mango juice, a
necessary step for mango juice mass production and sale. TICO automatic bottle
filling machine can carry out bottle transmission, overturn, filling and draining
process automatically. As an ideal equipment for mango juice packing line, it
features superior material, pretty appearance, simple operation, convenient
maintenance, which applies to a wide range of bottles shapes and materials.

TICO mango juice filling machine has the following advantages：

 The exposed part and contact part with juice are made of superior stainless
steel or food grade plastics.
 The height adjusting device and individual infeeding rods make it applicable
to different bottles.
 With a frequency converter in the main engine, the productivity is adjustable
within a certain range.

41
 The whole machine is covered with a shield. Each working face is equipped
with an organic glass dodge gate.
 The overload protecting device can guarantee the safety of equipment.

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Grape juice processing:

Grape juice is rich in Vitamins, amino acid, protein, minerals and various
organic acid. Drinking grape juice can help prevent cardiovascular disease, and
promote bone development. In this article, I’ll tell you how to make grape juice at
home without a fruit juicer or blender. Besides, I’ll also introduce the grape juice
production process in factory, and what machineries it requires.

Grape juice production process in factory:

The grape juice production process includes raw material selection, cleaning,
stem removing, crushing, color distill, extraction, filtration, blending, clarification,
filling and sealing, sterilization and cooling.

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Raw material selection:
Choose fresh and fully-ripped grapes with rich flavor and juice. Remove
those unripe or overripe, injured or diseased grape. A fruit sorting machine can
save your labor in this process.

Grape Washing:
Dip the selected grapes with 0.03% potassium permanganate solution, then
rinse them in floating water until there is no red left.
To clean the grapes efficiently, you can use surfing fruit washing machine. It
a special equipment for cleaning fruit. The water tumbles under the function of
water pump and make the fruits roll in the water tank. When they are brought out
from the tank by the elevator, there are sprayers scour their surface. After these
process, the impurities and dirt are removed completely.
.

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Crush, remove stems and seeds:
Grape stems account for 3-8% of the fruit weight. Their main ingredient is
lignin, with 1-2.5% tannin, 0.5-1.5% acid and a little bitter substance. We must
remove them before crushing in case they contaminate the fruit juice.
The grape stemmer is a specialized equipment for this process. It can remove
the grape stem, crush the grapes and transmit the grape pulp with a single-screw
pump. The stepless speed screw feeder can realize quantitative feeding. The grape
stemmer adapts to different grape varieties by adjusting the rotating speed. The
crushing roller is made of non-toxic high electric rubber, doing no damage to the
grapes. The crushed grape pulps are transmitted to the next step by a screw pump.
The pore size of drum sieve can be customized according to the size of grape
grains, so you should provide the maximum and minimum size of your grapes
when ordering.

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Heating for color distill:
Heat up the crushed grapes to 60－70℃. Keep this process for 15 min so that
the pigment in grapes infiltrate the fruit juice.

Grape juice extraction and filtration:

Extract juice from the crushed grape pulps, then filtrate the juice and remove
the slag with fabric cloth sack.

Grape juice blending:

Fill the grape juice into the storage vat for blending. Add 20% sugar liquor
to the juice and adjust the sugar degree to 16%. Then add 3kg of 2% metatartaric
acid for every 100kg of grape juice, in case the tartars separate out from it.

Grape juice clarification:

Clarify the cloudy grape juice with gelatins and tannins. Add 4-6g tannins in
every 100kg grape juice. After 8 hours, add 6-10g gelatins to it. The suitable
temperature for clarification is 8-12℃. When all floccules in the juice sink to the
bottom, you can suck out the clear liquor with tubs. Next, you can heat up the
clarified juice to 80-85℃.

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Filling and sterilization:
Fill the grape juice into sterilized glass bottle and seal it at once. Then put
these bottled juice into 85℃ hot water for 15min. Next, add cold water gradually
to lower the temperature to 35℃. Then you can dry the bottles and label it with
your brand.

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CHAPTER- IV
FINDING
SUGGESTION
CONCLUSION

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4.1 FINDING

 Very less computers are seen in the company.

 The working space is not adequate a plant and arranged concretely.

 Drinking water facility is not adequate

 There is not specific system in the local market.

 The small-scale producers are getting comparatively better than rest.

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4.2 SUGGESTION

 Technology updating is very much needed.

 The company should enlarge their working space.

 The shall provide good water facility to their employees.

 The company may increase the salary and bonus to employee.

 The company has to improve its sales to all over India.

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4.3 CONCLUSION
Juice is a drink made from the extraction or pressing of the
natural liquid contained in fruit and vegetables. It can also refer to liquids that are
flavored with concentrate or other biological food sources, such
as meat or seafood, such as clam juice. Juice is commonly consumed as
a beverage or used as an ingredient or flavoring in foods or other beverages, as
for smoothies. Juice emerged as a popular beverage choice after the development
of pasteurization methods enabled its preservation without using fermentation .

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