Report on

INDUSTRIAL INTERNSHIP

Submitted by
PAVASHIYA JAIMIN

At

EURO INDIA FRESH FOODS LTD.

ICHHAPORE, SURAT-394510,
GUJARAT, INDIA

In partial fulfillment for the award of the Degree of

BACHELOR OF TECHNOLOGY IN
AGRICULTURAL ENGINEERING

DEPARTMENT OF AGRICULTURAL ENGINEERING

SCHOOL OF ENGINEERING,
RK UNIVERSITY,
RAJKOT-360020,
GUJARAT, INDIA
(21st DECEMBER 2018 – 20th FEBRUARY 2019)
 DECLARATION

"I hereby declare that this submission is my own work and that, to the best
of my knowledge and belief, it contains no material previously published or
written by another person nor material which has been accepted for the
award of any other degree or diploma of the university or other institute of
higher learning.

Date:

Place: Name & Signature:

Mr. Pavashiya Jaimin

(15SOEAG11023)
8TH Semester
B.Tech Agricultural Engineering
School of Engineering,
RK University

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 CERTIFICATE

This is to certify that the report entitled Industrial Internship

submitted by Mr. Pavashiya Jaimin to the School of Engineering, RK
University, Rajkot towards partial fulfillment of the requirements for
Continuous Internal Evaluation – 1 (CIE-1)is a bonafide record of the
work carried out by him under my supervision and guidance and is to the
satisfaction of department and Organization.

Date:
Place:

Signature and Name of Guide at Organization:

Mr. Jatin S. Reshamdalal

HR Head
EURO INDIA FRESH FOODS LTD.

Signature and Name of Guide at University:

Dr. Bhalchandra P. Vibhute

Assistant Professor
Agricultural Engineering Depatment
School of Engineering,
RK University

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 REPORT APPROVAL

This is to certify that report work embodied in this entitled:

INDUSTRIAL INTERNSHIP REPORT was carried out by
Mr. Pavashiya Jaimin (15SOEAG11023) at EURO INDIA
FRESH FOODS LTD. Is approved for Continuous Internal
Evaluation - 1 (CIE - 1) by School of Engineering, RK
University.

Date:
Place:

Examiner(s) Name and Signature:

1)

2)

3)

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 TABLE OF CONTENT

Title Page I
Declaration of Originality II
Certificate III
Project Approval IV
Table of Content V
List of Figures VI
List of Tables VII

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 LIST OF FIGURES
Figure Description Page
No. No.
1.1 Trends in FMCG revenues over the years 2
2.1 EURO INDIA FRESH FOODS LTD. 6
2.2 Founder, Late Shri. Jivanbhai Sanspara 7
2.3 Chief Managing Director, Mr. Manhar Sanspara 7
2.4 Managing Director, Mr. Dinesh Sanspara 7
2.5 Chief Executive Officer, Dr. Mukesh Navadia 7
2.6 Director, Mr. Mahesh Mavani 7
2.7 Certificate of recognition for retail food & snacks outlet- Times 7
retail & education icons 2017
2.8 Asia’s fastest growing marketing brands – WCRC 2014 7
2.9 Excellence in snacks food – 94.3 my FM jiyo dil se! 7
2.10 ESQR quality choice price – Berlin 2016 7
2.11 International star for quality award – Geneva 2015 8
2.12 Fastest growing Indian company excellence award, Thailand 8
2.13 Best entrepreneur award in innovation, inclusion & 8
competitiveness – vibrant Gujarat 2017
2.14 satellite view of the plant 8
2.15 Organization structure 10
2.16 Layout of ground floor 13
2.17 Layout of first floor 14
2.18 Layout of second floor 15
3.1 Reporting & Attendance sheet 16
3.2 Formal dress manner to wear 16
3.3 Hygiene cap to be wored 16
3.4 Hand gloves to be wored before touching any processing lines 16

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 LIST OF TABLES
Table Description Page
No. No.

2.1 Statement of Unaudited & Audited Financial results 12

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 INDEX
Chapter Chapter Title Page
No. No.

1 INDUSTRIAL BACKGROUND 01

1.1 What is FMCG ? 01

1.2 Growth of Indian FMCG sector 02
1.3 Strategies adopted 02
1.4 Growth drivers for India’s FMCG sector 04
1.5 Opportunities in the Indian FMCG industry 05

2 ABOUT COMPANY 06
2.1 Board of management 07
2.2 Awards won by the company 07
2.3 Organization’s location 08
2.4 Organization’s motto, vision & mission 09
2.5 Organization structure 10
2.6 Training methods 11
2.7 Revenue of the company by September 2018 (half yearly) 12
2.8 Plant layout 13

3 REGULAR DUTIES & PERMISSION GRANTED 16

4 PRODUCTION DEPARTMENT 17
4.1 Introduction to production department 17
4.2 4.1 Production planning 17
4.3 Products manufactured by the company 18
4.4 Material handling equipment’s 21
4.5 List of machineries in company & their function 25

5 CONCLUSION 35

6 REFERENCES 36
7 STUDENT HANDBOOK WEEKLY REPORT 37
 CHAPTER 1

INDUSTRIAL BACKGROUND

1.1 What is FMCG ?

Fast-moving consumer goods (FMCG) or consumer packaged goods (CPG)

are products that are sold quickly and at a relatively low cost. Examples include non-
durable goods such as packaged foods, beverages, toiletries, on the counter drugs, and
other consumables. It is the 4th largest sector in Indian economy. Three main segments of
FMCG are:

1. Household and Personal care

It accounts for 50 per cent of the sector. This segment includes health
beverages, cereals, bakery products, snacks, chocolates, ice cream,
processed fruits and vegetables, dairy products etc.

2. Healthcare
It accounts for 31 per cent of the sector. This segment includes on the
counter products and ethicals.

3. Food & Beverages

It accounts for 19 per cent of the sector. This segment includes health
beverages, staples/cereals, bakery products, snacks, chocolates, ice cream,
tea/coffee/soft drinks, processed fruits and vegetables, dairy products, and
branded flour.

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 1.2 Growth in Indian FMCG sector
8
7
6
Rs (Lakh Crore)

5
4
3
2
1
0
2011 2012 2013 2014 2015 2016 2017 2018 F 2019 F 2020 F
Financial Year

Fig 1.1 Trends in FMCG revenues over the years

The graph in figure 1.1 shows the increasing revenues accounted by the
organized FMCG companies over the years to the national economy. The data shown
in the graph are given from financial year 2011 to financial year 2017 and also
expected revenues to be made by financial year 2020.

In the financial year 2011 the revenue made was 2.0 lakh crore which increased
to 3.4 lakh crore in the financial year 2017. It is expected to account 6.7 lakh crore by
the financial year 2020.

1.3 Strategies adopted

a) Promotions and offers

FMCG companies are trying to influence consumers with intelligent
deals. Firms like ITC offers combo deals to the consumers. For example,
in the case of soaps and cosmetics; 4 soap cases are offered at the price of
3, selling the range of deodorants for men and women at a discounted price.

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 b) Research online purchase offline
The internet enables consumers to make their own research on the kind of
products or commodities they want to purchase.

c) New product launches

Keeping in mind the changing tastes of the Indian consumer, FMCG
companies are introducing new products to gain market share.

d) Expansion
Expanding the plants and their outlets make easy for a customer to
reach and also increasing production.

e) Customization
Product flanking: introduction of different combinations of products at
different prices, to cover as many market segments as possible.

f) Green initiatives to lower costs

FMCG companies are looking to invest in energy efficient plants to benefit
the society and lower costs in the long term.

g) Joint venture
Collaborating and having Tie-ups with other companies to customize
and have single product with a multi brand.

h) Analytics
To get analyzed all the data according to consumer requirements as
well as consumer’s requirements and manufacture product according to the
analytics.

i) Product/ category expansion

Expanding the product and the sub product as well as the categories
expansion should be done to increase the product selling.

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 1.4 Growth drivers for India’s FMCG sector

a) Growth to organized market

Organized sector growth is expected to grow as the share of
unorganized market in the FMCG sector fall with increased level of brand
consciousness. Growth in modern retail will augment the growth of organized
FMCG sector. Post GST and demonetization, modern trade share grew to 10
per cent of the overall FMCG revenue, as of august 2018.

b) Increase in penetration
Low penetration levels of branded products in categories like instant
foods indicating a scope for volume growth. Investment in this sector attracts
investors as the FMCG products have demand throughout the year.

c) Easy access
Availability of products has become way more easier as internet and
different channels of sales has made the accessibility of desired product to
customers more convenient at required time and place.

d) Rural consumption
Rural consumption has increased, led by a combination of increasing
incomes and higher aspiration levels, there is an increased demand for branded
products in rural India. Rural India accounts for 45 per cent of the total FMCG
market, as of 2017-18.

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 1.5 Opportunities in the Indian FMCG industry
a) Rural market
Leading players of consumer products have a strong distribution
network in rural India; they also stand to gain from the contribution of
technological advances like internet and e-commerce to better logistics.

b) Innovative products
Indian consumers are highly adaptable to new and innovative products.

c) Premium products
With the rise in disposable incomes, mid and high-income consumers
in urban areas have shifted their purchase trend from essential to premium
products.

d) Sourcing base
Indian and multinational FMCG players can leverage India as a
strategic sourcing hub for cost-competitive product development and
manufacturing to cater to international markets.

e) Penetration
Low penetration levels offer room for growth across consumption
categories. Major players are focusing on rural markets to increase their
penetration in those areas.

f) Online FMCG
It is estimated that 40 per cent of all FMCG purchases in India will be
online by 2020.

g) Start-up ventures
Joint ventures capital fund to invest in FMCG start-ups.

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 CHAPTER 2

ABOUT COMPANY

Fig 2.1 EURO INDIA FRESH FOODS LTD.

• Euro India fresh foods limited. was the brainchild of late Shri. Jivanbhai
sanspara.

• Euro India fresh foods ltd. Is an ISO 22000:2005 certified FMCG organization.
An Indian based snack food manufacturer, supplier and as well as exporter.

• The food products produced by the manufacturer are all approved by food
safety and standards authority of India (FSSAI).

• The company was incorporated in the year 2009.

• The manufacturing unit is spread across 16.25 ha.

• The company is listed at NSE since 2017.

• It is a public limited. Company.

• Total numbers of Employees in the plant is around 265.

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 2.1 Board of Management

Fig 2.2
Founder
Late Shri. Jivanbhai Sanspara

Fig 2.3 Fig 2.4 Fig 2.5 Fig 2.6

Chief Managing Director Managing Director Chief Executive Officer Director
Mr. Manhar Sanspara Mr. Dinesh Sanspara Dr. Mukesh Navadia Mr. Mahesh Mavani

2.2Awards won by company

Fig 2.7 Fig 2.8 Fig 2.9 Fig 2.10

Certificate of recognition Asia’s fastest growing Excellence in snacks ESQR quality choice
for retail food & snacks marketing brands – food – 94.3 my FM price – Berlin 2016
outlet- Times retail & WCRC 2014 jiyo dil se!
education icons 2017

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 Fig 2.13
Fig 2.11 Fig 2.12
Best entrepreneur award in
International star for Fastest growing Indian
innovation, inclusion &
quality award – Geneva company excellence award,
competitiveness – vibrant
2015 Thailand
Gujarat 2017

2.3 Organization’s location

Location of the plant: 21˚11̍13 ̎ N 72˚44̍02̎ E

Fig 2.14 satellite view of the plant

Plant address: Plot no.a-22/1, Ichchhapore G.I.D.C., Hazira Magdalla road, tal –
Choryasi, Surat, Gujarat – 394510

Corporate office address: 501, 5th floor, The Summit Business Bay, Andheri Kurla
road, near cinemax theater, Andheri (e), Mumbai-400059

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 2.4 Organization’s motto, vision & mission

Motto

“FRESH KHAO HEALTHY RAHO” which ultimately means a person should eat
always fresh foods and stay health. The words in the motto are spoked in Hindi
language.

Our vision

 To be one of the leading brands our FMCG industry.

 To be the most innovative company in the business.
 To make hunger satisfying products for every class of buyers.
 To be ranked highest in taste and varieties.

Our mission
 To make products that deliver value for money.
 To keep on delivering, mouth savoring healthy snacks and beverages for years
to come.
 To grant premium quality products and receive customer satisfaction.

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 2.5 Organization structure

Fig 2.15 Organization structure

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 2.6 Training methods

There are two methods of training methods namely they are

a) On-the job training

b) Off-the job training

a) On the job:
On the job training e.g. for trainee who are to be employed, which he /
she is productively engaged at his / her work place. The model of
instruction is the material in the process of production or the task to be
performed, together with tools equipment necessary for this production
process or for performance of the task.

a) Coaching
b) Mentoring
c) Job Rotation
d) Job Instruction Technology
e) Apprenticeship
f) Under study

b) Off the job:

Off-the job training can be planned and developed from:

a) college
b) learning institution
c) workshop
d) seminars
e) government guidelines
f) policies

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 2.7 Revenue of the company by September 2018 (half yearly)
6 Months ended year ended
sr. Particulars 30/09/2018 31/03/2018 30/09/2017 31/03/2018
no. Unaudited Audited Unaudited Audited
(in Lacs)
I Revenue from 3288 2825 2682 5507
operations
II Other Income 65 77 04 81

III Total Revenue 3353 2902 2686 5588

(I + II)

IV Expenses
Cost of Material 2206 1676 1583 3259
Consumed
Change in Inventory 169 93 18 111
of Finished goods
Employee benefits 249 249 262 511
Expense
Finance costs 92 118 69 187
Depreciation 113 103 103 206
Other Expense 817 749 627 1376
Total Expenses 3308 2801 2626 5427

V Profit before 45 101 60 161

exceptional Items
and tax (III + IV)

VI Exceptional Items - - - -

VII Profit before tax 45 101 60 161

(V - VI)

VIII Tax Expense

Current Tax 09 - - 34
MAT credit availed 09 - - 34
Deferred tax 08 20 21 01

IX Profit for the period 37 121 39 160

from continuing
operations
(VII - VIII)

Table 2.1 Statement of Unaudited & Audited Financial results

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 2.8 Plant Layout

a) Ground floor

Fig 2.16 Layout of ground floor 13

Department of Agricultural Engineering, SOE RK University
 b) First floor

Fig 2.17 Layout of first floor

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 c) Second floor

Fig 2.18 Layout of second floor

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 CHAPTER 3
REGULAR DUTIES & PERMISSIONS GRANTED

1. Reporting to the HR head daily and fill attendance.

2. Reporting to the HR head daily at the end of the working day.
3. Wear hygiene maintaining wearing’s such as hair cap, hand gloves & mask
in the plant premises.
4. Get weekly checks on the student handbook.
5. Wearing formal dress as well as to come in well-mannered and hygiene way.
6. Permission is granted to us to enter the plant areas except microbiology lab
and board of management offices.

7.

Fig 3.1 Reporting & Attendance sheet

Fig 3.3 Hygiene cap to be wored

Fig 3.4 Hand gloves to be wored before touching any processing lines

Fig 3.2 Formal dress manner to wear

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 CHAPTER 4
PRODUCTION DEPARTMENT

4.1 Introduction to production department

Production management is the process, which combines and
transforms various resources used in the production subsystem of the organization
into value added product /services in a controlled manner as per the policies of the
organization. Therefore, it is that part of an organization, which is concerned with
the transformation of a range of inputs into the required (products/services) having
the requisite quality level. The set of interrelated management activities, which are
involved in manufacturing certain products, is called as production management.

4.2 Production planning

Planning, direction and co-ordination of the firm’s facilities to achieve

the predetermined production objectives in the most economical manner is called
production planning and control.

Maximum retail
Sales Projection Production Planning price check

Quality Analysis Raw material

Production
of Product Arrangement

Packing Storage Dispatch

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 4.3 Products manufactured by the company

1. CHIPS Tasty peanuts

Classic salted Diet chiwda
Tingling tomato Diet mixture
Masti masala Lemon & mint bhel
Cream’n’onion Masala sev mamra
Pepper attack Sev mamra
Lemon mint 5. NAMKEEN FAMILY PACK
Chilli achar Farali chiwda mitha
2. GETMORE Farali chiwda tikha
Tingling tomato Garlic sev mamra
Green chatni Lemon & mint bhel
Chatpata masala Masla sev mamra
3. KHAKHRA All in one
Jeera khakhra Aloo pudina sev
Masala khakhra Bhavnagari gathiya
Methi khakhra Bhadran moong
Moong khakhra Bikaneri bhujiya
Plain khakhra Bombay bhel
4. NAMKEEN Kenyan chiwda chilli lemon
Aloo cheese sev Chana dal
Aloo pudina sev Ratlami sev
Aloo tomato sev Moong dal
Bikaneri bhujiya Shahi mixture
Garlic masala papdi Surati mixture
Plain nylon papdi Tasty peanuts
Chana dal Salted boondi
Moong dal Sev mamra
Navratan mixture Tomato soya sticks
Ratlami sev Schezwan soya sticks

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 Shahi mixture Green chatni peanuts
Masala peanuts Khatta meetha
Salted peanuts Aloo tomato sev
Masala chana Garlic chiwda
Kenyan chiwda hot Plain nylon papdi
Methi gathiya Chana jor tomato
Moong dal Makkai chiwda
Masala moong Masala nylon papdi
Navratan mixture Diet chiwda
Plain nylon papdi Lemon mint bhel
Khatta meetha Plain sev
Papad chavana Diet mixture
Nylon sev Nylon poha chiwda
Nadiyadi mixture Golden chiwda
Tasty peanuts Masala boondi
Shahi mixture Meethi gathiya
Surati mixture Nylon sev
Ratlami sev Nadiyadi mixture
6. NAMKEEN MEGA PACK Masala moong
All in one Masala sev mamra
Aloo pudina sev Papad chavana
Bikaneri bhujiya Navratan mixture
Bhavnagari gathiya Masala soya sticks
Bhadran moong 7. FLIPPE PUFF
Bombay bhel Chatpata pudina
Chana dal Cream’n’onion
Chana jor masala Tomato twist
Farali chiwda tikha Masala magic
Farali chiwda mitha 8. CANDIES
Garlic sev Kachha aam
Kenyan chiwda hot Chatpata imli

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 9. FUNFILL 16. FRESHO (160 ml/250 ml/1 ltr)
Chocolate Guava
Strawberry Mango
Vanilla milk Litchi
Coconut 17. NIMBU (160 ml/250 ml/1 ltr)
Orange NIMBU
10. BUBBLES 18. JUICE PLUS (250 ml)
Cheese balls Aloevera (lemon with honey)
Masala balls Aloevera (guava with honey)
Tomato balls Aloevera (litchi with honey)
11. CRUNCHY CUPS Aloevera (mango with honey)
Masala chaska Mosambi (with floating pulp)
Tangy tomato Orange (with floating pulp)
12. WHEELS 19. FRESHO (200 ml)
masala chaska Green apple with honey
Tangy tomato Mango
13. RINGOLI Litchi
Cheese rings Guava
Masala rings Mixed fruit
Tomato rings 20. ZIP SIP (300 ml)
14. FARALI Lemon mint
Kela wafers Creamy soda
Potato wafers Jeera masti
Chiwda tikha Orange tango
Chiwda mitha Plain soda
15. DRY FRUITS CHIKKI 21. PREMIUM AQUASPA
Almond (200 ml/250 ml/ 500 ml/1 ltr)
Cashewnuts Packaged drinking water
Almond,cashewnuts,pistachio
Crush peanut chikki
Peanut chikki

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 22. PEANUTS 26. RISE BRAN OIL PRODUCTS
Green chatni peanuts Bikaneri bhujiya
Masala peanuts Farali chiwda mitha
Salted peanuts Chana dal
23. NANKHATAI (250 gm/500 gm) Moong dal
Coconut nankhatai Methi gathiya
Surati nankhatai Khatta meetha
24. KHARI (150 gm) Makkai chiwda
Plain khari Masala soya sticks
Jeera khari Nadiyadi mixture
Methi khari Papad chavana
25. CELEBRATION Shahi mixture
Celebration pack
Happy moments
Sweet home
Happy birthday

Except this products EURO INDIA FRESH FOODS LTD. Also makes products on
order basis such as bhakarwadi & kachori.

4.4 Material handling equipment’s

Material handling equipment is any tool used to aid in the movement,
protection, storage, and control of materials and products. The equipment used to
do so can be broken down into four main categories. Each category has a wide
variety of useful equipment that makes safely moving heavy materials or large
volumes of materials easier.

Types of material handling equipment

There is mainly four types of material handling equipment in the firm which are as
following,

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 1. Storage and Handling Equipment:
The title of this equipment category is pretty self-explanatory. Storage
equipment is used to hold materials while they wait to be transported from the
manufacturer or wholesaler to their final destination.
Examples of storage and handling equipment include:
(A) Racks: such as pallet racks, drive-through or drive-in racks, push-back racks,
and sliding racks
(B) Stacking frames: these are interlocking units that enable stacking of a load so
crushing doesn’t occur
(C) Shelves
(D) Bins and drawers
(E) Mezzanines: elevated floor systems that are installed between the production
floor and ceiling in order to provide additional storage space. Most of these
structures can be dismantled and moved with ease.

2. Engineered Systems
These types of material handling equipment are typically automated units
that work together to enable efficient storage and transportation of large materials
or large volumes of materials around the production floor.
Examples of engineered systems include:
(A) AS/RS: Automated Storage and Retrieval Systems (abbreviated as AS/RS)
are large automated structures that involves racks, aisles and shelves that are
accessible by a type of mechanized shuttle system (like a cherry picker) for
the quick retrieval of items.
(B) Conveyor systems: Automated conveyor systems carry heavy materials to
specified destinations using belts, flexible chain, or live rollers. It is a highly
efficient equipment to move large volumes of material quickly.

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 (C) Robotic delivery systems: These automated systems are ideal for moving
products on an assembly line or transporting goods throughout a plant or
warehouse.
(D) Automatic guided vehicles: These vehicles are mobile robots that follow
specific markers or wires in the floor to move large materials around a
manufacturing facility or warehouse. Vision, magnets, or lasers can also be
used as methods for AGV navigation.

3. Industrial Trucks:
Powered industrial trucks, such as forklifts, are used to move large
materials or large quantities of materials around the manufacturing floor.
Examples of industrial trucks include:
(A) Hand trucks: Also known as a dolly, or box cart. Hand trucks are L-shaped
box-moving handcarts with handles at one end, wheels at the base, and a ledge
to set objects on.
(B) Pallet jacks: These are tools are the most basic form of a forklift and used to
lift and move pallets within a warehouse.
(C) Pallet trucks: Manual operated or powered industrial forklifts.
(D) Walk behind stackers: A pedestrian walk-behind stacker with a mast for
lifting pallets to heights.
(E) Platform trucks: These are similar to a two wheeled dolly, but with an
extended deck.
(F) Order picker: An electric lift truck specifically designed for filling individual
customer orders. This requires piece-part picking rather than selecting full
pallets or unit loads.
(G) Side loader: Automated tool similar to a fork lift that loads and unloads from
the side of the machine rather than the front.

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 4. Bulk Material Handling Equipment
Equipment that deals with bulk handling aids in the control and
transportation of large volumes of material either in bulk or loose form. In general
the equipment is used to move loose parts from one area of the production floor to
another. Drums and hoppers can also be used to funnel loose items so they can be
easily manipulated or packaged. Bulk Material Handling Systems can also utilize
conveyor belts for horizontal transportation and elevators for vertical
transportation.
Examples of bulk material handling equipment are:
(A) Conveyor belts
(B) Stackers: Similar to forklifts, stackers help to lift and stack heavy loads on
the dock or in the warehouse.
(C) Bucket elevators: Also known as a grain leg. These elevators haul flow able
bulk materials vertically.
(D) Grain elevators: This type of equipment is used to store and move grain and
other similar materials throughout a production pathway.
(E) Hoppers: Hoppers are a container for bulk material such as grain that tapers
and discharges its materials at the bottom.
(F) Silos: A tower used to store grain and other materials such as coal, sawdust,
woodchips, and food products.

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 4.5 List of machineries in company & their function

A. Chips line

1. Potato loader
To load potatoes into the main processing line.

2. Conveyer (potato)
To convey potatoes to the washing equipment.

3. Washer (potato)
It is used to wash the potatoes and remove external dirt from outer layer
of potato.

4. Elevator
It lifts the washed potatoes into peeler.

5. Peeler
To remove outer layer (peel) of the potatoes through augers.

6. Grading rollers
Manual operation where the potatoes are sliced according to their size
and standards decided.

7. Elevator (peeled potatoes)

It conveys the peeled potatoes to a slicer at a height.

8. Slicer
It cuts the peeled potatoes into thin slices.

9. Rinser
It washes the potato slices and remove some amount of starch from it.

10. Vibrator
It forces the cut thin slices to move forward and remove the extra
water from the surface.

11. Blancher (partial cooking)

It boils the potato chips for some time to protect its natural flavor from
being broken.

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 12. Blancher belt
It is used for de-watering and push forward the potato slices into the
fryer.

13. Speed conveyer

To throw the potato slices into the fryer.

14. Fryer
The important part of potato chips processing line where the potato
slices are fried.

15. Conveyer
Its motive is to let cooled the fried potato chips and remove the spoiled
or ruined potato chips after frying.

16. De-oiling conveyer

To remove oil from potato chips and make it crispier and palatable.

17. Packaging

B. Getmore line (crispy sticks)

1. Flour mixer
It is a mixer where flour of different types are mixed in a single tank.

2. Screw conveyer
The flour which is mixed is conveyed to the extruder through screw
conveyer.

3. Extruder (*4)
It converts the flour into a molded shape food material (consumable)
with help of a dye.

4. Conveyer (extruded product)

The extruded product is conveyed to a separator.

5. Separator
The sticked product is separated here.

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 6. Vibrator
Here the crispy sticks are conveyed to the fryer.

7. Fryer
Here the sticks are fried for some time according to the standards
decided.

8. Conveyer
This conveyer is used for letting cool the fried sticks.

9. Soaking conveyer
Here the moisture or oil is soaked in a little bit proportion which is
unwanted.

10. Flavor mixer tank

In this tank all the flavor additives & essences are mixed and stored
into it to pass it to the flavor mixer roller.

11. Flavor mixer roller

Here the soaked sticks are rolled & mixed with flavor to add
customized tastes to the sticks.

12. De-oiling conveyer

These conveyer removes the unwanted & extra oil on the crispy sticks.

13. Packaging

C. Pouch packaging, shrink wrap & labelling machine

To print customized price tag, mfg. date and exp. Date on the packaging
material.
It helps in calibrating the packaging rolls whether there is any defect or
spoilage into the rolls.

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 D. Packaged water plant

1. R.O. plan
Here the filter system of the water that is reverse osmosis.

1.1. Sand filtration

Here the floc particles are trapped.

1.2. Carbon filtration

Here the chlorine particles from the water such as VOC, taste
and odor.

1.3. Reverse osmosis

Here the water is purified where ions, molecules are removed
from water.

1.4. UV treatment
Here water is disinfected.

1.5. Ozonation
Here ozone is added to water due to excellent disinfection.

2. Bottle loader
Here the bottles are loaded into the process manually.

3. Bottle internal washer

After loading the bottles the inner side of the bottles are washed here.

4. Bottle filler
The bottles which are washed are than filled here.

5. Cap loading machine

Here the caps are loaded through a elevator into the bottle cappler.

6. Bottle cappler
The filled water bottles are than capped here with precision.

7. Printing device
It prints the customized price tag and mfg. date on water bottle.

8. White screen
The bottle when passed from here, if any unwanted materials are
present inside the bottle it is removed here.

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 9. Chiller
After hot filling of the water bottle it needs to be cooled which is done
in chiller.

10. Labeller
It applies the stickers of the manufacturing company logo on the outer
side of the bottle.

11. Packager
It wraps some amount of bottles together in a single plastic sheet.

E. Bottle molding

1. Raw material loader

The raw material of the bottle i.e. test tube shaped are loaded into
machine through a drum.

2. Elevator
It lifts the bottle from drum and conveys it to the bottle picker.

3. Bottle picker
It picks the bottle from elevator into batches and passes it to the heater
line.

4. Heater line
It heats the raw material to make it softer for hot air blowing.

5. Molding dye & Hot air blower

The softened raw material is brought into the dye where the hot air is
blowed with pressure into the bottle to make it to the shape of the dye.

6. Bottle lifter
It lifts the blowed bottles from the line and passes it to the bottle loading
machine into juice line or packaged water line.

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 F. Khakhra line

1. Dough loading area

Here the dough into small pieces are loaded into the machine.

2. Khakhra pressing machine

Here the dough pieces are pressed into thin layer and loaded into the
khakhra roaster.

3. Khakhra roaster
Here the thin layer for one revolution are kept to get completely
roasted.

4. Vacuum packaging
Here the khakhra in weighed proportion are packed by vacuum
packager where there is no air let to be left.

G. Juice line

1. Sugar dissolving tank

In this tank the sugar is dissolved on quick basis.

2. Sugar filtration
Here all the visual dirt & sugar quality is improved.

3. Sugar balance tank

It will keep a syrup at a constant level and balance the syrup
ingredients.

4. Hot water tank

It is used to store hot water into the tank at a constant temperature.

5. Pectin mixing tank

In this tank the pectin is added to the water and dispersed by the in-
tank agitator and form it to jelly form.

6. Blending tank
Here the pulp mixture or the pectin mixture will be combined with
small quantity of liquid.

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Department of Agricultural Engineering, SOE RK University
 7. Homogenizer
It is used to remove fat globules and as well as to maintain the thickness
i.e. viscosity of the liquid.

8. Pasteurizer
Here the liquid is let to flow at some temperature for a precised time
and it is long enough to kill off most of harmful bacteria.

9. Filler
It fills the juice into the bottle by some time period and at some
pressure.

10. Cappler
It is used to securely apply plastic caps and other similar closures to
bottle or containers at low and extremely high speed.

11. Chiller
Here the bottles are chilled as the bottles are hot because of hot filling
as well as the bottles are washed externally.

12. Labelling
To print or apply customized labels to juice bottles.

13. Steaming
In this phase the bottles are passed through the steam where the loose
labels gets stinked and sticked to the bottles.

H. Other common machines / equipment’s

 Rotary oven
Here the products are baked with the help of an rotation plate in oven for
equal distribution of heat.
 Fryer
All the products to be fried are done in these fryers separately in individual
fryers.
 Rotating mixers
Here the different fried products are mixed with flavor in the mixers and
those mixer are set to an RPM.

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Department of Agricultural Engineering, SOE RK University
  Dough maker
For products which need to make a dough are made in this machineries
with a spindle in a vessel and the spindle is operated by the machine.
 Dough sheeter
Here the dough are rolled into sheets i.e. according to required
thickness.

I. Q.C. Lab instruments

1. Distillation unit
Here the components or substances in a liquid or a mixture are
separated by selective boiling and condensation.

2. Hot plate
Used to heat materials in desired amount.

3. Magnetic stirrer
Here the viscous materials are stirred as well as the material is heated
as hot plate is attached with the magnetic stirrer base.

4. Digital PH meter
It shows the acidic or basic property of the testing material.

5. Digestion chamber
In this chamber the substances is left for digestion process on their own
to check it’s aerobic and an-aerobic properties.

6. Moisture meter
It measures the moisture content of any food material.

7. Turbidity meter
These measurements are very important in quality monitoring, waste
water, beverage production and petro chemical applications.

8. Fryer
Used for frying food materials on testing purpose and small quantities.

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Department of Agricultural Engineering, SOE RK University
 9. Sieve shaker
Used for grading the substances according to their sizes.

10. Desiccator
It is used for protecting chemicals which react with water from
humidity. (Cobalt chloride paper)

11. Muffle furnace or retort furnace

Used in laboratories as compact means of generating a high
temperature atmosphere. They are employed to test the characteristics
of food material at extremely high temperature.

12. Oxygen analyzer

It measures the amount and level of oxygen in any system.

13. TPM meter (total polar material)

It measures the TPM content in oil and executes its measurement in
percentage.

14. Carbonator
A small device in which carbon dioxide is added to the water.

15. Pippete & burrete

Used for mixing the solutions and measurements in ml and also for
titration.

16. Refractometer
Used to determine the index of refraction of liquid samples and to
measure fluid concentrations such as sugar content and salinity.

17. TDS meter (total dissolved solids)

Used to determine the concentrations of dissolved solid particles.

18. Burner
Used to heat the solutions in small proportions.

19. Mixer / grinder

Used to mix two or more materials as well as grind the clod particles
into small fine particles.

20. Hot air oven

Used to remove moisture as well as to dry the food materials and also
used to bake products.

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Department of Agricultural Engineering, SOE RK University
 21. Refrigerator
Used for cooling the food materials and keep the products fresh at a
low temperature.
22. Chemicals
Used as a catalyst in any reactions as well as for titrations or can be
used as a main chemical reactor.

23. Spectrometer
Used for measuring intensity of light as well as polarization can also
be measured from it.

24. Colony counter

Used for counting bacterial colonies or cells from which it can be
estimated a liquids culture density of microorganisms.

25. Thermometer
Used for measurement of temperature of the materials.

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Department of Agricultural Engineering, SOE RK University
 CHAPTER 5
CONCLUSION

The report on the Industrial Training for the CIE-1 is given above. It is the
report from date of appointment i.e. 21st December 2018 to 20th February 2019. The
work assigned to me as well as the information given to me by the training in-charge
at “EURO INDIA FRESH FOODS LTD.” During these initial 8 weeks is summarized
in this report. By next remaining 8 weeks I am informed to have training in the
processing lines, quality analysis and quality checking department, marketing
department, information on working in HR department, maintenance department etc.

In this initial 8 weeks I got to learn and experience lots of skills. I got to know
about an organizations working environment. I also came to know the requirement of
problem solving skills as well as other skills. I got to see some differences between
the academic theories and actual practical performance. Hence it can be said that the
industrial internship has helped a lot in knowing the corporate world.

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Department of Agricultural Engineering, SOE RK University
 CHAPTER 6
REFERENCES

Source: Google earth pro

Source: Company employees

https://www.ibef.org/industry/fmcg-presentation

http://euroindiafoods.com/

https://en.wikipedia.org/wiki/Fast-moving_consumer_goods

https://www.google.com/maps/place/Euro+India+Fresh+Foods+Limited/@21.
187047,72.7318423,17z/data=!3m1!4b1!4m5!3m4!1s0x3be1b3b000000057:0
xa9c903c342e6ab57!8m2!3d21.187042!4d72.734031

https://www.indiamart.com/euroindia-freshfoods/

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Department of Agricultural Engineering, SOE RK University
 CHAPTER 7
STUDENT HANDBOOK WEEKLY REPORT

Weekly Work Report

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Department of Agricultural Engineering, SOE RK University