PEPSICO INDUSTRIAL TRAINING
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Transcript of PEPSICO INDUSTRIAL TRAINING
A PRESENTATION ON INDUSTRIAL TRAINING AT PEPSICO
[FRITOLAY DIVISION]
BY – PRIYANKA BALDEPARTMENT OF FOOD TECHNOLOGY
4TH YEAR
COMPANY PROFILE
3 SNACK FOOD PLANTS-CHANNO,PUNE,DHULAGARH
75 CRORES INVESTMENT FOR ESTABLISHMENT OF DHULAGARH PLANT IN SANKRAIL.
2 PC LINE-PC 24 AND PC 66.2 KKR LINE-KKR1,KKR21 BCP LINE.
FRITO COMPANY AND H.W.LAY & COMPANY[1930]
FRITOLAYPEPSI COLA
KEY ACHIEVEMENTS
RANKS 4th IN PEPSICO INTERNATIONALS AND 1st IN INDIA FOR AIB AUDIT
USAGE OF RICE HUSK BOILER AS FUEL
FOR TOTAL PRODUCTION MANAGEMENT, PRINCIPLES OF KOBETSU KAIZEN AND JISHU HOZEN ARE FOLLOWED
WORKS ON ISO NORMS AND FOLLOWS HACCP ANALYSIS
ZERO EMISSION PLANT
PC PROCESSING LINE
KURKURE PROCESSING LINE
PROJECT 1-ANALYSIS OF SEASONING CAPABILITY
IMPORTANT TERMS
Cp
GREEN BAND
RED BAND
Cpk
LCL>RED BAND>UCLLCL<GREEN BAND<UCL
PROJECT 1-PROCEDURE OF DETECTION
3ml potassium chromate
125 ml distilled water
2 gm grinde
d sample chips
TITRATED AGAINST N/10 SILVER NITRATE
AgNO3 + K2CrO4 = Ag2CrO4 + AgCl + KNO3
PROJECT 1-OBSERVATION TABLE AND CALCULATION
PROJECT 1- GRAPHICAL REPRESENTATION
PROJECT 2-UNDERWEIGHT ISSUES IN PACKAGED POTATO CHIPS
BOOSTER HOPPER
WEIGH HOPPER
BAG MAKER
PROJECT 2- FACTORS AFFECTING UNDERWEIGHT
1. FORMER CHOKING DUE TO OVERSIZED POTATOES
2. FORMER FINGERS TOO CLOSE
1.HIGH NITROGEN INFUSION FLOW RATE
PROJECT 2-FACTORS AFFECTING UNDERWEIGHT
1.FLOOR VIBRATIONS DUE TO TRANSFORMERS
2.DUMP DELAY.
1.STICKINESS OF CHIPS2.CHIPS ON THE EDGE OF
WEIGHING HOPPER
PROJECT 2- TROUBLESHOOT
• CIP AFTER EVERY NEW FLAVOUR PRODUTION
• WIGHING HOPPERS SHOULD BE AWAY FRON ANY AIR CONDITION TO PREVENT AIRFLOW
• CONTINUOUS INSPECTION OF N2 INFUSION FLOWRATE
• SPANNING OF EQUIPMENTS
HOPPER OF THE
MACHINES WERE
REPLACED
INCREASED DUMP DELAY
ANTIFLOOR
VIBRATION MECHANIS
M
AUTOZERO MECHANISM
OF THE WEIGHING HOPPERS
PROJECT 2- COMPARITIVE GRAPHICAL ANALYSIS
BEFORE TROUBLESHOOT AFTER TROUBLESHOOT
PROJECT 3- QUALITY IMPROVEMENT OF KURKURE
CLUBS/ROUGH AND SKINNY NUBS
BITS AND PIECES
CROWN FEET
PROJECT 3 - OLD ANALYSIS TECHNIQUES PERFORMED ON KURKURE
MOISTURE VARIATION
MEAL COMBINATION
MEASUREMENT OF VISCOSITY OF MEAL BY RVA TECHNIQUE
EXTRUDER RPM
Incoming meal quality RVA checking Extruder RPM Meal combination Centerlining and Parallelism Moisture variation
CHECKING INCOMING MEAL QUALITY
PROJECT 3 – DRAWBACKS AND THEREBY ORIGIN OF NEW IDEA
INCREASING
CONSUMER COMPLIANC
E
RVA FAILS TO DETECT
PROPER COMBINATI
ON OF MEAL
VARIATION OF RPM
IMPACT ON
TEXTURE
1. Thought arises with the principle of relation of intrinsic property of meal .
2.Relation between starch and its constituents and their impact on extrusion
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PROJECT 3 – OBSERVATION TABLE
PROJECT 3 – ANALYZING INTRINSIC PROPERTY OF THE MEAL
ESTIMATION OF AMYLOSE AND AMYLOPECTIN IN MEAL
DETERMINATION OF REDUCING SUGAR IN MEAL
ACKNOWLEDGEMENT
THROUGH MY ENTIRE TRAINING PROGRAM,I CAME TO LEARN ABOUT SEVERAL QUALITATIVE TESTS.BESIDES VAST EXPERIENCE IN PRODUCTION AND PACKAGING OF POTATO CHIPS AND EXTRUDED PRODUCTS.
I WAS FORTUNATE ENOUGH TO ATTEND A 1 DAY TRAINING PROGRAMME HEADED BY THE ENGINEERS OF ISHIDA FROM GERMANY.
CAME IN AQUAINTANCES WITH SEVERAL STATISTICAL QUALITY CONTROL TOOLS AND LEARNED MANY TPM TECHNIQUES.
GOT OPPORTUNITY TO WORK WITH PEPSICO TEAM AND LEARNED PEOPLE MANAGEMENT.
THANK YOU