Design a factory for drying sliced pineapples at capacity of 500kg ripened fruits per hour

MINISTRY OF EDUCATION AND TRAINING HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY AND EDUCATION FACULTY FOR HIGH QUALITY TRAINING CAPSTONE PROJECT FOOD TECHNOLOGY DESIGN A FACTORY FOR DRYING SLICED PINEAPPLES AT CAPACITY OF 500 KG RIPENED FRUITS PER HOUR LECTURER: Dr LE DUC TRUNG STUDENT: DANG HOANG QUOC DUY LE NGUYEN QUOC VIET SKL 0 Ho Chi Minh City, December, 2021 HCMC UNIVERSITY OF TECHNOLOGY AND EDUCATION FACULTY FOR HIGH QUALITY TRAINING GRADUATION PROJECT DESIGN A FACTORY FOR DRYING SLICED PINEAPPLES AT CAPACITY OF 500 KG RIPENED FRUITS PER HOUR ĐẶNG HOÀNG QUỐC DUY Student ID: 17116005 LÊ NGUYỄN QUỐC VIỆT Student ID: 17116042 Major: FOOD TECHNOLOGY Supervisor: Dr LÊ ĐỨC TRUNG Ho Chi Minh City, December 2021 i THE SOCIALIST REPUBLIC OF VIETNAM Independence – Freedom– Happiness -Ho Chi Minh City, September 30th, 2021 GRADUATION PROJECT ASSIGNMENT Student name: LÊ NGUYỄN QUỐC VIỆT Student ID: 17116042 Student name: ĐẶNG HOÀNG QUỐC DUY Student ID: 17116005 Major: Food Technology Class: 17116CLA Supervisor: Dr LÊ ĐỨC TRUNG Project title: Design a factory for drying sliced pineapples at capacity of 500 kg ripened fruits per hour Research contents: - Literature Review (about materials, market products, fruit drying technology and equipment) - Select method of design and sketch production line - Calculate mass and energy balance for the production - Calculate and design the drying process and equipment - Select other equipment suitable for the production line, including cleaning, pealing, slice cutting, blanching, packaging, transporting among different unit operations - Preliminarily design installation and housing for the equipment - Estimate the production cost Date of assigning the project: 30/Sep./2021 Date of finishing the project: 30/Dec./2021 PROGRAM CHAIR (Sign with full name) SUPERVISOR (Sign with full name) Dr Lê Đức Trung DECLARATION We sincerely declare that the content presented in this graduation thesis is our own words We hereby certify that the references in the graduation thesis have been properly and fully cited in accordance with the department’s regulations Ho Chi Minh City, December 31, 2021 Student’s signature Lê Nguyễn Quốc Việt Đặng Hoàng Quốc Duy ACKNOWLEDGEMENT Date: December 28, 2021 From: Đặng Hoàng Quốc Duy & Lê Nguyễn Quốc Việt Faculty of High Quality Training Food Technology K2017, CLA Subject: Food Technology Dear Dr Lê Đức Trung and the Faculty of High Quality Training of HCMUTE First of all, we would like to send to all the teachers, professors of the Faculty of HighQuality Training, HCMC University of Technology and Education respectful greetings, best wishes for health and deep thanks With the attention, teaching, and thoughtful guidance of you, so far, we have been able to complete my thesis Especially, we truly appreciate Dr Lê Đức Trung for your taking out time and instructing our graduation thesis progress It was a wonderful experience studying under your guidance and supervision You always hold a special place in our heart and we earnestly respect your time you had been spending for us With the limited time and experience of a practitioner, this thesis cannot avoid shortcomings We look forward to receiving the guidance and comments of the teachers so that we have additional conditions to improve our awareness and better serve our practical work in the future We would be definitely in touch with all of you through emails ans hope the same from you Once again, thank you so much for your teaching, guidance, supervision and caring Yours sincerely, Đặng Hoàng Quốc Duy Lê Nguyễn Quốc Việt THE SOCIALIST REPUBLIC OF VIETNAM Independence – Freedom– Happiness -Ho Chi Minh City, December 31, 2021 ADVISOR’S EVALUATION SHEET Student name: LÊ NGUYỄN QUỐC VIỆT Student ID: 17116042 Student name: ĐẶNG HOÀNG QUỐC DUY Student ID: 17116005 Major: Food Technology Project title: Design a factory for drying sliced pineapples at capacity of 500 kg ripened fruits per hour Advisor: DR LÊ ĐỨC TRUNG EVALUATION Content of the project: Content and workload of the project  Written thesis: Literature Review (about materials, market products, fruit drying technology and equipment) Select method of design and sketch production line Calculate mass and energy balance for the production Calculate and design the drying process and equipment Select other equipment suitable for the production line, including cleaning, pealing, slice cutting, blanching, packaging, transporting among different unit operations Preliminarily design installation and housing for the equipment Estimate the production cost  Drawing: A drawing for production line (A1/A0) A drawing of the fruit dryer (A0) A drawing of plan for production housing (A1/A0) Strengths: Almost requirements of the given tasks were complete: literature review, selection of suitable technological process, mass and heat balance calculation; calculation main machinery parameters and selecting auxiliary equipment, preliminarily design the production housing production cost estimate; Weaknesses: There are some errors in calculating and choosing initial parameters, as well as in drawings; The thesis has errors in grammar and word using; The project started later than normal, that affects quality of the project Approval for oral defense? (Approved or denied) Approved Overall evaluation: (Excellent, Good, Fair, Poor) ….………………………………………………………………………………………… Mark: 75/100 (in words: seventy five percent) Ho Chi Minh City, January 7th, 2022 ADVISOR (Sign with full name) Dr Lê Đức Trung THE SOCIALIST REPUBLIC OF VIETNAM Independence – Freedom– Happiness -Ho Chi Minh City, December 31, 2021 PRE-DEFENSE EVALUATION SHEET Student name: LÊ NGUYỄN QUỐC VIỆT Student ID: 17116042 Student name: ĐẶNG HOÀNG QUỐC DUY Student ID: 17116005 Major: Food Technology Project title: Design a factory for drying sliced pineapples at capacity of 500 kg ripened fruits per hour Name of Reviewer: Dr Hoàng Văn Chuyển EVALUATION Content and workload of the project  Written thesis: Literature Review (about materials, market products, fruit drying technology and equipment) Select method of design and sketch production line Calculate mass and energy balance for the production Calculate and design the drying process and equipment Select other equipment suitable for the production line, including cleaning, pealing, slice cutting, blanching, packaging, transporting among different unit operations Preliminarily design installation and housing for the equipment Estimate the production cost  Drawing: A drawing for production line (A1/A0) A drawing of the fruit dryer (A0) A drawing of plan for production housing (A1/A0) Strengths: The thesis contains adequate basic parts as required for an undergraduate thesis The introduction and overview emphasized the significance and novelty of the research Methods: Reliable and clearly described Results and arguments: The presentation of the results is generally acceptable Weaknesses: All data from other sources must be cited in the writing Much of information does not have proper citation in Chapter and Chapter The citing and referencing styles are not proper as the regulations and some references have not been listed in the reference list (Eg Those in Table 1.1) There are a number of writing mistakes such as grammar errors and improper sentence structure, especially in Chapter Corrections are required The calculation and selection of machine in Chapter were totally wrong because the wrong estimation of the input quantity (just 500 kg/h of whole fruits but not 500 kg/h peeled fruits) The calculation and selection of the main workshop area was not reasonable as this was not based on the size of the selected equipment There was no calculation/estimation for the supporting sections/buildings in the factory Wrong calculation of production cost and profit Chapter 5: The content is too general and does not link to this design The drawings: Lack of the main workshop layout drawing which shows the equipment arrangement Drawing of total ground design does not meet the basic standards of a technical drawing for total ground design: wrong symbols of the construction details, lack of dimensions/distances, no scale information, etc Approval for oral defense? (Approved or denied) Approved Overall evaluation: (Excellent, Good, Fair, Poor) Fair Mark: 70/100 (in words:Seventy) CONCLUSION Pineapple drying system by tunnel drying method has a relatively low yield (500 kg/batch), so after calculating, the equipment size as well as some calculated parameters are not suitable with the above equipment parameters reality The documents on pineapple drying are not very clear so that students can calculate all the parameters of the system The design and calculation of drying systems depend a lot on experimental data such as initial moisture data, moisture loss curve, drying speed curve, etc However, due to unfavorable conditions, Therefore, within the scope of this project, it is not possible to carry out actual experiments on pineapple raw materials Therefore, the above data and calculation methods are based on many different sources, leading to inconsistency in calculations as well as errors in the final results On the basis of the obtained results, we draw the following results: 1) The ripeness of Queen pineapple is suitable for the drying process of pineapple slices with yellowish green color, light yellow flesh, characteristic aroma, less sour taste 2) The thickness of pineapple slices 5mm is suitable for the drying process of pineapple slices 3) Suitable drying temperature is 60℃ 4) Suitable drying agent speed is m/s 5) Chemical treatment technique before drying pineapple is soaking in a mixture of 0.3% Sodium bisulfite NaHSO3, Calcium chloride CaCl2 0.6%, 0.4% citric acid 6) The product has been stored for about months Although the tunnel drying system is now widely used in the food industry, because the students have not been able to visit the field, most of the calculations are still theoretical, sometimes unreasonable and unscientific We look forward to your comments and further guidance to contribute to the completion of the project 79 REFERENCE [1] ABU BAKAR, B H., Ishak, A J., Shamsuddin, R., & Wan Hassan, W Z (2013) 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Appendice Relationship of temperature and humidity ratio 86 Appendice Air moisture capacity versus temperature 87 Appendice Physical specification of dry air (p = 760 mmHg) 88 Appendice The graph P - h of R22 89 67 SOLID AND LIQUID WASTE TREATMENT AREA 10 TRUCK LANDING AREA, BACKUP LAND SUB WAREHOUSE 22 10 20 MACHINE ROOM MAINTENANCE ROOM 31 10 20 CANTEEN PRODUCT WAREHOUSE 10 10 20 10 15 STAFF ROOM 85 BOILER RESEARCH ROOM, QA, QC ROOM PRODUCTION AREAS 5 WC 5 OFFICE AREA MALE STAFF CHANGING ROOM FEMALE STAFF CHANGING ROOM MAIN ENTRANCE, TIMEKEEPING HALL 10 10 20 25 WASTE WATER TANK 14 13 WAREHOUSE MATERIAL 10 20 EMPLOYEE GARAGE MAIN GATE SECURITY ROOM GARDEN STT N DEVICE NAME Ho Chi Minh City University of Technology and Education MATERIALS SUBSTATION QUANTITY FACULTY FOR HIGH QUALITY TRAINING Project of Food Processing and Machinery S SCALE: 1/1000 NUMBER: E W NOTE STUDENT DANG HOANG QUOC HUY LE NGUYEN QUOC VIET INSTRUCTORS LE DUC TRUNG ASSESSMENTER 67 NUMBER: Factory Floor Plan Day: Singnature: 6 Packing Machine Drying Tunnel Blanching machine Pineapple rings slicer Pineapple skin peeling machine Washing machine STT MATERIALS DEVICE NAME Ho Chi Minh City University of Technology and Education QUANTITY Graduation Thesis STUDENT DANG HOANG QUOC DUY LE NGUYEN QUOC VIET INSTRUCTORS LE DUC TRUNG ASSESSMENTER NOTE FACULTY FOR HIGH QUALITY TRAINING Dried pineapple production line SCALE: 1/15 Number: Number: Day: Singnature: A 1800 11 1700 10 2000 12 13 A 5500 2000 14 15 15 Push fan 14 Track 13 Wheels 12 Hub 11 Brick wall 10 Stainless steel 304 46 Stainless steel 304 18 Stainless steel 304 Transmission chain Exhaust fan Exhaust fan support Concrete layer Insulation cotton layer Flue pipe from the combustion chamber Mixing chamber Tunnel ceiling Outlet duct of drying agent Trolleys STT DEVICE NAME Ho Chi Minh City University of Technology and Education Concrete CT 13 Stainless steel 304 Concrete CT 13 CT 13 MATERIALS QUANTITY NOTE FACULTY FOR HIGH QUALITY TRAINING SCALE: 1/15 Number: STUDENT DANG HOANG QUOC DUY LE NGUYEN QUOC VIET INSTRUCTORS LE DUC TRUNG ASSESSMENTER Number: Drying Tunnel Equipment Day: Singnature: S K L 0