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