- Abc Company Produces Different Type Of Products Such As Milk Fruit Nectar And Fruit Juice The Fruit Nectar Production 1 (269.36 KiB) Viewed 35 times
A) Develop flow process chart for the above process. Note: Use different sequence number for nectar processing at the beginning and for bottle preparing.
B) Develop flow cross functional process map showing all the areas or zones
ABC company produces different type of products such as milk, fruit nectar and fruit juice. The fruit nectar production is as follows: The production process of the fruit nectar begins with transporting the pulp supply from the raw material warehouse to a temporary storage located 4 m from the preparation area. The raw material waits for forklift to come. The pulp is transported using a forklift to the preparation area. In this area, water is added to the tank to enable the suction process until the mix tank. Sugar, pepsin, citric and ascorbic acid are added, according to the formulation manuals. Then, the content in the tank is mixed for 15 min. A sample from the mix is sent to lab analysis for determining levels of acidity, pH, BX (degrees Brix), and viscosity. After a positive result from the analysis, the mix is moved to homogenized and pasteurized area where it is homogenized and pasteurized, to 3000-4000 psi and 98°C-100°C, respectively. Simultaneously, in a secondary line, the bottles are transported from the warehouse to the preparation bottle area and stay in a waiting zone while a conveyor belt provides the supply of bottles. Once the conveyor belt has enough space to locate the new bottles, the forklift moves again to this zone to locate the bottles in the dispenser machine. This machine moves the bottles to the washing area where bottles are cleaned and vaporized at a fixed temperature and later transported to filling area. Once the nectar is pasteurized, it is packed at a temperature between 86°C and 94°C and transported to filling area. The process starts with the filler machine and continues to an encapsulated machine. Once the bottle is filled, heated, and capped, it transported into a cooling zone where it cooled for 20 min. Then, the product reaches a temperature below to 40°C, acidity 0.3-0.2, pH 3.0-3.4, °Bx 10.5-12.8 and viscosity 20- 13. Finally, the product is moved to labeling area where it is labeled, and manual inspection is performed. The nectar is transported to the packing machine zone, where the product is organized in packages according to the desired format (24 or 30 units per box). Once this operation is finished, the packages are located on a cardboard tray and sent to an oven. After the seal and the code are inspected, the product is stowed and delivered to a finished products warehouse and are ready for distribution purposes. A) Develop flow process chart for the above process. Note: Use different sequence number for nectar processing at the beginning and for bottle preparing. B) Develop flow cross functional process map showing all the areas or zones.