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 MANGO AT CAPACITY OF 3000 KG DRIED PRODUCTS PER DAY LECTURER: Dr. LE DUC TRUNG STUDENT: HUYNH VO KIEN PHAM LE QUANG TRI SKL 0 0 8 5 1 2 Ho Chi Minh City, January, 2022 HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY AND EDUCATION FACULTY FOR HIGH QUALITY TRAINING GRADUATION PROJECT DESIGN A FACTORY FOR DRYING SLICED MANGO AT CAPACITY OF 3000 KG DRIED PRODUCTS PER DAY NAME STUDENT ID HUYNH VO KIEN 17116014 PHAM LE QUANG TRI 17116039 Major: FOOD TECHNOLOGY Advisor: LE DUC TRUNG, Dr. Ho Chi Minh City, January 2022 i THE SOCIALIST REPUBLIC OF VIETNAM Independence – Freedom– Happiness -------- Ho Chi Minh City, December 31st, 2021 GRADUATION PROJECT ASSIGNMENT Student name: Pham Le Quang Tri Student ID: 17116039 Student name: Huynh Vo Kien Student ID: 17116014 Major: Food Technology Class: 17116CLA Advisor: Dr Le Duc Trung Phone number: 0903908354 Date of assignment: September 15th, 2021 Date of submission: December 31st, 2022 1. Project title: Design a factory for drying sliced mango at capacity of 3000 kg dried products per day 2.
Initial materials provided by the advisor: Input materials are ripe mangos from the Mekong Delta. Content of the project: − Literature Review (about materials, market products, fruit drying technology and equipment) − Choose overview design and sketching production line. − Calculate mass and energy balance for the production; − Calculating and design the process and equipment for fruit drying; − Choose other equipment suitable for the production line, including: cleaning, pealing, slice cutting, blanching, packaging, transporting among different unit operations. − Preliminarily design equipment installation and housing.
− Estimate the production cost. − A drawing for production line (size A1 or A0); − A drawing of the fruit dryer (size A0) − A drawing of plane for production housing (size A1 or A0) v 4. Final product: The moisture content of the output is not higher than 18%; The products have color looked fresh and flavor kept nearly natural, which are preserved in good condition of hermetic and vacuum packaging. CHAIR OF THE PROGRAM ADVISOR (Sign with full name) (Sign with full name) v THE SOCIALIST REPUBLIC OF VIETNAM Independence – Freedom– Happiness -------- Ho Chi Minh City, December 31st, 2021 ADVISOR’S EVALUATION SHEET Student name: Pham Le Quang Tri Student ID: 17116039 Student name: Huynh Vo Kien Student ID: 17116014 Major: Food Technology Project title: Design a factory for drying sliced mango at capacity of 3000 kg dried products per day Advisor: Dr Le Duc Trung EVALUATION 1.
Content of the project: • Written thesis: − Literature review (materials, products on market, fruit drying technology and equipment) − Choosing overview design and sketching production line. − Calculating mass and energy balance for the production; − Calculating and design the process and equipment for fruit drying; − Choosing other equipment suitable for the production line, including: cleaning, pealing, slice cutting, blanching , packaging, transporting among different unit operations. − Preliminarily designing equipment installation and housing. − Estimating the production cost.
• Drawing − A drawing for production line (size A1); − A drawing of the fruit dryer (size A0); − A drawing of plan for production housing (size A1 or A0); 2. Strengths: − All requirements of the given tasks were accomplished: literature review, selction of suitale technological process, mass and heat balance calculation; calculation main machinery parameters and selecting auxiliary equipment, preliminarily design the production housing production cost estimate; − The calculating results are reliable. − The authors have been hard working with high responsibility during the period of project implementation 3. Weaknesses: − There are some errors in dimension and cross section notes in the drawing of the v dryer; − There are a number oof errors in grammar and spelling.
Approval for oral defense? (Approved or denied) Approved 5. Overall evaluation: (Excellent, Good, Fair, Poor) Good 6. Mark: 85 (in words: eighty five) Ho Chi Minh City, September 31st, 2021 ADVISOR (Sign with full name) v A THE SOCIALIST REPUBLIC OF VIETNAM Independence – Freedom– Happiness -------- Ho Chi Minh City, December 31th, 2021 PRE-DEFENSE EVALUATION SHEET Student name: Pham Le Quang Tri Student ID: 17116039 Student name: Huynh Vo Kien Student ID: 17116014 Major: Food Technology Project title: Design a factory for drying sliced mango at capacity of 3000 kg dried products per day Name of Reviewer: HOANG VAN CHUYEN, Ph. Content and workload of the project The study includes the following research contents: − Overview of material and drying technology − Calculation of mass and energy balance − Calculation, design of the drying system − Selection of equipment − Construction calculation and design − Economical calculation − Detail technical and construction drawings The contents are sufficient for achieving the research objectives 2.
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 argruments: The results are accompanied by proper explanations and arguments 3. Weaknesses: − All data from other sources must be cited in the writing, especially in the Chapter 1 and Chapter 2 − 5.2 page 91: the selection of the dimensions for the main workshop is not reasonable as the calculation for the main workshop based on the arrangement of the equipment is absent. This calculation must be included. − Vietnamese language in some parts (eg: page 105) − Chapter 6: please check and revise the salary prer capital (too low) and the price for mangeo (too high) and the price for sugar (too low),… v − The drawings: Drawing number 2 does not show width and length of the main workshop; the basic structure of the main workshop: columns, wall, doors, windows,.
and the sections A-A, B-B, C-C not be identified on the drawing − Drawing number 3 does not show sufficient dimensions such as width and length of the land lot, width of the gates and tnternal roas, distances between the buildings. Approval for oral defense? (Approved or denied) Approved. Overall evaluation: (Excellent, Good, Fair, Poor) Good. Mark: 85 (in words: eighty five) Ho Chi Minh City, December 31st, 2021 REVIEWER (Sign with full name) v THE SOCIALIST REPUBLIC OF VIETNAM Independence – Freedom– Happiness -------- EVALUATION SHEET OF DEFENSE COMMITTEE MEMBER Student name: Pham Le Quang Tri Student ID: 17116039 Student name: Huynh Vo Kien Student ID: 17116014 Major: Food Technology Project title: Design a factory for drying sliced mango at capacity of 3000 kg dried products per day Name of Defense Committee Member:.
Content and workload of the project − Overview of material and drying technology − Calculation, design of the drying system − Giving to select equipment, construction calculation and design − Estimating the production cost 2. Strengths: − The thesis has adequate basic parts as required for an undergraduate thesis − The calculating results are reliable 3. Weaknesses: − There are some errors in dimenstion and cross section in the drawing of the dryer 4. Mark: 75 (in words: seventy five) Ho Chi Minh City, September 31st, 2021 COMMITTEE MEMBER (Sign with full name) v THE SOCIALIST REPUBLIC OF VIETNAM Independence – Freedom– Happiness -------- EVALUATION SHEET OF DEFENSE COMMITTEE MEMBER Student name: Pham Le Quang Tri Student ID: 17116039 Student name: Huynh Vo Kien Student ID: 17116014 Major: Food Technology Project title: Design a factory for drying sliced mango at capacity of 3000 kg dried products per day Name of Defense Committee Member:.
Content and workload of the project − Overview of material and drying technology − Calculation, design of the drying system − Giving to select equipment, construction calculation and design − Estimating the production cost 2. Strengths: − The thesis has adequate basic parts as required for an undergraduate thesis − The calculating results are reliable 3. Weaknesses: − There are some errors in dimenstion and cross section in the drawing of the dryer 4. Mark: 75 (in words: seventy five) Ho Chi Minh City, September 31st, 2021 COMMITTEE MEMBER (Sign with full name) v THE SOCIALIST REPUBLIC OF VIETNAM Independence – Freedom– Happiness -------- EVALUATION SHEET OF DEFENSE COMMITTEE MEMBER Student name: Pham Le Quang Tri Student ID: 17116039 Student name: Huynh Vo Kien Student ID: 17116014 Major: Food Technology Project title: Design a factory for drying sliced mango at capacity of 3000 kg dried products per day Name of Defense Committee Member:.
Content and workload of the project − Overview of material and drying technology − Calculation, design of the drying system − Giving to select equipment, construction calculation and design − Estimating the production cost 2. Strengths: − The thesis has adequate basic parts as required for an undergraduate thesis − The calculating results are reliable 3. Weaknesses: − There are some errors in dimenstion and cross section in the drawing of the dryer 4. Mark: 80 (in words: eighty) Ho Chi Minh City, September 31st, 2021 COMMITTEE MEMBER (Sign with full name) v TABLE OF CONTENTS GRADUATION THESIS TASK.
v LIST OF COMMON ACRONYMS .xi LIST OF TABLES .xii LIST OF FIGURE. xv CHAPTER 1: MATERIALS OVERVIEW. Overview of raw material. Introduce about mangoes.
Chemical composition of mango fruit. Benefits of mango. Harvesting and preserving mango. Citric Acid, Ascorbic Acid.
Introduction about dried mango slices product. Nutritional value of the product. 9 CHAPTER 2: FACTORY DESIGN AND PRODUCTION PROCESS SELECTION. Factory construction site.
Source of raw materials and energy. Labor sources and cooperate. Flowchart of the production process of dried mango slices. 16 CHAPTER 3: CALCULATION DESIGN OF DRYING SYSTEM.
Factory production plan. Material harvesting chart. Factory input chart. Material balance for main material.
Material balance for sliced dried mango products. Calculation of heat for drying equipment. Dried mango slices production line. Calculate the parameters of the air before entering the calorifer.
Parameters of the air when passing the calorifer before entering the dryer. Parameters of air after drying. Specific amount of dry air consumed to evaporate 1kg of moisture. Total amount of dry air required for drying.
Balance for real drying. 37 CHAPTER 4: CALCULATION AND DEVICE SELECTION. Main device calculation. Volume of air.
Choose the material for the drying room. Air velocity and air movement in the drying room. Average temperature difference between the drying agent and the surrounding environment. Calculate heat loss.
Additive euquipment calculation. Calculate resistance and select fan. Calculation and equipment selection. Calculation and selection of equipment for the production line of dried mango slices.
71 CHAPTER 5: CALCULATION AND ORGANIZATION. Factory organization chart. Manpower working in the factory. Human resources working directly in the main production workshop.
Features of the factory construction site. Calculating plan for factory constructions. Calculate the utilization factor Ksd. 110 CHAPTER 6: ECONOMIC CALCULATION OF FACTORY CONSTRUCTION.
Calculation of electricity - water – cold. Calculation of electricity. Calculate the amount of water. Investment scale of the project.
Cost and land use demand of the project. Cost of equipment and machinery. Cost of electricity - water for equipment. Cost of raw material.
Unit selling price – revenue – profit. Calculate the selling price of the product. Factory revenue for the year. 129 CHAPTER 7: PRODUCT QUALITY AND PRODUCTION SAFETY.
Check and evaluate the quality of raw materials put into production. Check the mango ingredients. Check the diameter and sugar water after cooking. Checking the stages in the production process.
Checking the stages for the line of dried mango slices. Check product quality. Occupational safety - factory hygiene and fire prevention .