دراسة جدوى فنية لانشاء مصنع عصائر طبيعية وصناعية وثلاجة تبريد وخط انتاج عبوات بلاستيكية وكرتون وتتراباك بدول الخليج وتمويل اوروبى

Feasibility study

Artistic

To establish a factory

Production of juices from industrial concentrates

Capacity of 10,000 bottles / hour

Set up a refrigerator and refrigeration

Capacity of 1000 tons of cooling

Corrugated cardboard production line for factory products

Plastic bottle production line for factory

August 2017

TECHNOLAB EL-BAHAA GROUP

Scientific, chemical, environmental consultations, international arbitration and quality assurance and review

For the manufacture, packaging and supply of oils, greases and car fluids

For the manufacture and supply of chemicals and water treatment and bottling systems

For analysis, purification, treatment and water mobilization

Business Register/32599

Tax card / 143/972/381/2000

Tax file / 24/1/790/646/6

License to practice / 1415/1999

Trade license/625342

Registered chemical consultants / 167 k

GENRAL.DR

BAHAA BADR EL-DIN MAHMOUD

Consultant and international arbitrator and political adviser to the United Nations

Scientific advisor to the Ministry of police for industrial projects and mineral water

Scientific Advisor for Unico and Petroleum Sector

For the treatment of industrial waste and solid waste

Concentrated natural juices

First: Introduction

The trend towards food processing projects is one of the best and most suitable economic solutions for the conservation and marketing of agricultural production.

The food industries mainly include many projects on which the national economy depends and which is included in the juice industry.

It represents a modern trend with a large market segment in the local markets as well as for export and the proposed project.

Is one of the projects that complement the economic system of agricultural or rural areas in general and areas of agricultural land reclaimed in particular.

Second: the need to establish the project

Target

The project aims to produce juices using the technology available to the food industry, using the latest non-pollution standards, production speed and low costs, taking into consideration the sound scientific methods in manufacturing, storage and complete scientific knowledge to avoid all kinds of food corruption.

The proposed project is suitable as a production project for young graduates or small investor in terms of The final costs and the volume of production and the length of service provided to contribute to the system of food production for the local market and export.

The importance of the project

The importance of the project stems from the availability of raw materials from fruits, especially in the new agricultural areas or imports from nearby countries rich in fruit fruits, in addition to the high marketing segment of the products of this project in addition to the need for the project to intensive labor.

Third: raw materials

The raw materials of the project are available from fresh fruits, sugar and preservatives throughout the year.

The most important raw materials needed for production in its first stage are

Fresh fruits

Pear, orange, plum, peach, apple, fig, guava, peach, strawberry, grapes, apricots, bananas, yosefy, Ruman, Mango.

. Local dried products

Tramadine - Sussex - Cirrhosis.

sugary substances

Sugar .. (the basis of food solids in syrups and syrups).

Additions

Citric acid (lemon salt) color.

. The preservative

(preservative assistant agent for product( sodium benzoate.

Packages

Bottles (standard forms). Glass jars (different capacities). Tetra Pak

Fourth: Products

The project produces concentrated beverages and juices

- for example

Miscellaneous fruit jam (according to production seasons))

Natural drink and concentrated local drinks

Fresh chilled drinks

compotes

At the beginning of the project, the project will be directed to the production of the first and second types.

In the development phase, production will be directed to the third type for its need for packing, packaging, storage and distribution facilities that exceed the capacity of the investment project

Fifth: The technical elements of the project

The various techniques used in the project according to the quality of the product and its basic components, and it is possible to review the most important components of each type and the reason for addition and manufacturing methods

production of concentrated natural beverages

Natural drink ingredients

fruit juice

Sugar (up to 55% to 60%)

Purpose of adding sugar

preservative prevents damage to juice

Maintain the components of the drink of vitamins, flavor, taste and color

Raises the nutritional value of the drink

Citric acid (lemon salt)

is added to a single sugar (glucose + fructose

)

The phenomenon of sedimentation in the drink, ie sugar deposition, prevents the crystallization of the crystals in the bottoms of the packagings

Increase the sweet taste in the drink as a result of sugar is the most sweet fructose of sucrose

The acidity works to create an environment that is not suitable for microorganisms and bacteria activity and increases the effectiveness of the preservative and prolong the conservation time.

Sodium benzoate

(Added 0.1%) ie one in a thousand and usually add 1.3 kg per liter of syrup or 1 gram per kilogram.

. Color

Sometimes the color is added to the drink, especially in the beginning of the season of appearance of fruit and incomplete maturity and requires that the color of plant origin

Steps to produce natural drink

Initial preparation of juice

Choose the appropriate product category

So that the desired qualities in terms of quality and abundance of juice in addition to the taste, color and smell.

Laundry

Wash the fruit first or soak in the primary wash basin with a continuous source of water for drainage as well as drainage so that it keeps a constant level of water inside the basin enough to remove the dust and get rid of contaminants related to the fruits and may provide this tubing tubes give compressed air to move the water and fruits to help remove dust and adhesives or Source of steam to raise the temperature of water washing and then transfer the fruits then on the conveyor belt at the beginning of the production hall where the primary screening to exclude the fruits damaged or immature or infected with injuries were not visible due to the presence of dust removed in the basin and after the sorting Primary referred to

Laundry is done in one of the following ways

Sprayers

Where the control of the fruits while in existence on the walk of the machine gun of ordinary water or hot and usually control the distance between the source of water and moving mat and water pressure depending on the type of fruits that are washed if it was a weak type such as strawberries to reduce the rush of water and increase the distance to avoid disfigurement Or crunching fruits and vice versa with solid fruits such as orange and peach.

Machine tools

It consists of a wooden wooden cylinder revolving around itself and equipped with water pipes inside to send a powerful spray on the fruits that move during the rotation of the cylinder from one end to the other and use this method to wash fruit with precious crusts such as oranges.

. Sorting and Graduation

The fruits are fragmented and infected with fungal and insect pests or because of incomplete maturity and then the fruits are ranked according to the type of product to be obtained

. Peel and remove the kernel

This process affects the product in terms of quality as well as economically. There are different methods of peeling, such as manual peeling, but the rate of loss is large and slow, or methods of peeling steam or hot water and then sudden cooling in the case of solid fruits of homogeneous size such as dates or apples The peeling process is carried out by mechanical means using the chloroborandam stone, which is peeled by friction.

Peach, apricot and plum fruits are peeled with hot solutions of caustic soda or a mixture of sodium carbonate. The immersion period is 2/1 to 3 minutes.

Good water with warm water evoked acid equivalent residues of alkali after peeling

. Age of fruits

The process of the age depends on the shape and nature of the fruits, and therefore the nature of the machines of the age changes and their design in terms of the system and the means of the times can be used rotary roller or means of pressure with circular stirring as in the case of orange ... etc.

Juice filter

The juice is filtered into filters designed to separate the fiber from the juice and prepare it for subsequent operations

- Adding sugar

Determination of sugar weight

After estimating the weight of the juice, the amount of sugar necessary to add the amount of juice to raise the concentration of sugar to 55-60% and often add 1100-1300 grams of sugar per liter of juice.

ways to add and dissolve sugar

The cold way

The sugar is dissolved in the cold juice without the use of heat to dissolve and add sugar gradually with continuous stirring until the sugar dissolves .. However, the disadvantages of this method are the slow in the industry and the occurrence of the phenomenon of spoiling and color change if the length of storage of drink

Hot Method

In which the sugar is dissolved in the juice directly and heating to the boiling point with the addition of sugar gradually and continued flipping and removal of the Reem, which is formed first and the disadvantages of this method of a change in color and persistence and drink the smell of sugar and the loss of part of the vitamins.

Hot half way

Dissolve the sugar in the amount of water equivalent to 20-25% of the weight of the necessary sugar, which was estimated on the basis of the weight of juice + sugar required for the added water and add sugar to water and heating on fire until the melting and then filter the solution of diabetes and add to the juice is cold and the advantages of this method speed and lack Costs This method is usually used in heavy juice types such as mangoes and apricots

.

Acid) - Add (citric

Add citric acid as mentioned above by 3-5 g / 1 kg and the acid is dissolved in a little hot water and

then add to drink and flipping well.

( Addition of preservative (sodium benzoate

Add sodium benzoate one per thousand and the benzoate is dissolved in a little hot water, then add to drink and mix well with good stir to ensure distribution in all drink.

Filter the drink

Purify the drink so as to get rid of the fine impurities that remain from the previous processes or from the impurities that may be sugar

Filling the drink

The filling of the drink is done in clean and sterile bottles and the packing is divided into:

Mechanical filling under air discharge in large quantities

Manual filling in small quantities

Leave the bottles after filling for 12-24 hours before closing until all unwanted material is floating and the reem is easy to separate. Bottles must be filled to the middle of the neck to allow a vacuum to allow the drink to be extended at high temperature.

. Closing bottles

The bottles are first sealed with sterile flavins and the outer lid of the bottles is closed, which is a metal capsule.

. Paste cards

The bottles are labeled with special labels for the beverage category.

It must have the following data

Type of drink - Sugar concentration - Bottle capacity - Product name and address - Production date - Validity

Steps to manufacture natural drink

Steps to produce concentrated local drinks

Our popular drink is the taste of health benefits in the treatment of many diseases, for example, the drink of licorice, cherub, tamarind and hibiscus can be produced in a concentrated form so that it can be easily taken in the summer as well as in the month of Ramadan after drying with water.

It can be produced in the following ways

Preparation (soaking)

The required raw materials are taken and soaked in enough water to cover them and left for at least four hours.

In the case of licorice, this process is preceded by water tingling, and it binds you well until it is darkened and then soaked in water in gauze cloth

Filtering and focusing level

The components are filtered to remove impurities and residues of suspended materials, which can then be diluted according to the nature of use

Add sugar

It is done in the same way as previously described in the natural drink except in the case of licorice is treated in its natural condition without adding sugar

Packing and closing bottles

Bottles are packaged according to the method used in natural drinks and are closed after a short period of packing after ensuring the validity of the drink for use

Paste labels and drink IDs

The cards are pasted in the previous way but added to them are some additional data which is the concentration of the drink and the method of use

Area and location

The project needs an area of about 10000 m2 covered area, including the manufacturing and storage area with suitable wall covering for cleaning operations and ground packing of coarse concrete tiles to avoid slippage

Required Services

The project needs 380 volts of electricity with 11 kW = 15 hp.

Machines, equipment and fixtures

The establishment of a factory for food industries requires conditions that must be observed when it is established, as well as when selecting the equipment and equipment used. However, in general, the project relies on a variety of equipment and equipment for various purposes, as well as means of storage and conveyors for transportation and processing.

The following table includes the specifications of the equipment required for the project

Washing unit

Conveyor washing unit

Peeling unit

Mixing units

Autoclave unit

Unit adjustment

Filling unit

Packaging unit

Professional and laboratory safety and quality control

The possibility of continuing the production of the plant according to the fruit production in the four seasons, whether for natural drinks - or jams.

Produce local drinks in Ramadan classes every year

Industrial drink (concentrates)

It uses water instead of fruit juice with a high sugar content of 65-70% and a citric acid ratio of up to 5 g / kg sugar, taste compounds, color and odor

When starting work, consider the following

Set the amounts correctly by using

( Balance for weight of dry food (fruits and sugar

- Laboratory tester to measure liquid materials

- Sterilize the bottles Drink Wash the bottles thoroughly with warm water, soap, loofah or bottle vials. Rinse with warm water, then drip into a tray and immerse in a quiet oven for 5 minutes.

To be sterilized, boil the cork bottles in clean water before using them directly.

Use clean tools until we limit microbial growth.

Use a fine-grained filter or a piece of gauze to filter the juice and remove impurities from it

Remove the reem and algae that may appear in some juices so as not to clog the bottle nozzle after filling the drink

The addition of citric acid prevents the phenomenon of maltreatment and acts as a preservative

The percentage of the addition of citric acid to juice is different.

It is higher in the industrial juice because it does not contain acidity.

It is lower in strawberry and mango juice because it contains a percentage of acid and is not found in orange juice, hibiscus and tamarind

When filling the bottles, consider placing them on a wooden board so that the temperature difference between the package and the marble does not break the bottle

Fill the bottles completely and take care not to leave a space so as not to occur microbial growth because leaving a small distance and juice hot lead to the evaporation of the juice and then intensify the concentration and reduce the quality of the preservative and air Habbos bottle containing microbes grow on the juice of low concentration, which helps corruption.

Packaging

The products are packaged in different packaging as follows

Natural Beverages Plastic bottles or glass containers of a square liter

Concentrated local drinks Plastic or glass containers with a square liter capacity

The jars of glass are different capacities

Note

Packages shall be of high quality in terms of appearance, resistance to transport operations and preservation of food

Quality control elements

First: In the product

You should use good quality fruits to avoid any changes in the taste and smell of the products and must be careful sorting and exclusion of fruits that are incomplete maturity or excess maturity.

The use of non-refined sugar changes the color of the drinks.

The lack of citric acid leads to the deposition of sugar in the form of crystals in the bottoms (bottling).

Inadequate preservative will ferment the beverages.

Second: Location and equipment

In the manufacture of shelves used in the development of pots and others, it should be metal and moving to facilitate cleaning and insect resistance.

The plant shall be provided with suitable premises to facilitate the storage and storage of goods, raw materials, products and foodstuffs to prevent them from being damaged.

The plant should be provided with appropriate washbasins for special utensils and utensils.

The plant shall be provided with the appropriate equipment for fire protection.

All equipment must be cleaned immediately after production.

Third: In individuals

Suitable and sterile gloves should be used against water and heat.

Ensure that the health requirements of individuals and employees are met.

Do not touch any food with bare hands, whatever the reasons.

Fourth: For ores

Any material that proves to be unfit for use shall be executed.

The fruits imported to the factory must be validated by suppliers before entering the factory.

Quick-damaged fruits such as strawberries must be manufactured immediately after entering the

factory to avoid damage or preservation in appropriate