Noodles production in chaudhary food complex

1. Noodles
Production in
Chaudhary Food
Complex: A Case
Study
1
Rajeev Thapaliya
(66053)
Saubhagya Joshi (66066)
Sushil Dahal (66077)

2. ABSTRACT
Get knowledge about the industrial automation
Performance of industrial components was seen
Knowledge about industry production
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3. ORGANIZATIONAL
BACKGROUND
CG is the first Nepali conglomerate with over 40 companies
Established in 1935
FUDCO offers a wide range of products of true international
quality
Nepal’s first noodles production company to be awarded ISO
9002
FUDCO has 2 sub units:
 NEPAL THAI FOODS (NTF)
 KWIKS FOOD NEPAL (KFN)
3

4. OBJECTIVES
To provide the finest quality products
Maintaining consistency in taste
Meet the changing needs by using modern manufacturing
practice
4

5. CURRENT STATUS
 FUDCO Produces the following products:
 “WAI WAI TENZ”, in the NTF unit
 “KWIKS” CHEESE BALLS in the KFN unit
 Production is done for 16 hours a day
5

6. PRODUCTION DETAILS
 NOODLES:
1. Brown Noodles
◦ WAI WAI 123
◦ WAI WAI QUICK
◦ WAI WAI MINI
◦ WAI WAI TENZ
2. White Noodles
◦ WAI WAI X PRESS
◦ WAI WAI X PRESS MASALA DELIGHT
◦ SOALTEE
3. Snack Noodles
◦ MIMI
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7. PRODUCTION DETAILS
(continued…)
 BHUJIA & SNACKS
◦MIMI CHEESE RING
◦KWIKS CHEESE BALLS
◦MAMA BHUJIA
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8. EXISTING SYSTEM’S BLOCK
DIAGRAM
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9. DESCRIPTION OF UNITS
MIXING UNIT:
 Required amount of raw material is measured
 Mixing of flour with other ingredients
 Dough is prepared and fed to the unit manually
THICKNESS CONTROL UNIT:
 Thickness of the dough is maintain through the pair of rollers
SHAPING UNIT:
 Noodle shape is maintained
9

10. DESCRIPTION OF UNITS
(continued…)
STEAMING UNIT:
 Temperature setting is done by operator manually.
 Shaped noodle comes out from the shaping unit which is half cooked
at around 90 to 95 0
c
CUTTING UNIT:
 Unit noodles grooved are cut in the actual size
 Weight of the noodle is determined
FLAVORING UNIT:
 Soup is used to provide flavor in noodles
10

11. DESCRIPTION OF UNITS
(continued…)
FRYING UNIT:
 Noodle is fried in the palm oil at 1700
to 1800
c
DRYING UNIT:
 Dry noodle to remove oil
PACKING UNIT:
 Noodle is packed using digital technology
QUALITY CONTROL UNIT:
 Quality of the product is checked manually
11

12. CASE STUDY: OBJECTIVE
To acquire knowledge regarding the existing system
Giving suggestion on how to improve the current status of the
industry
12

13. PROBLEMS IN THE EXISTING
PLANT
Mixing manually, consumes a lot of time
Thickness controlled using motors requires large maintenance
and is least efficient
Manually control temperature causes errors
Manually checking final product is time consuming
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14. PROPOSED SYSTEM’S BLOCK
DIAGRAM
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15. WORKING PROCEDURES
MIXING UNIT:
 Weight of the flour is detected by weight sensor. E.g.: LVDT
 Level of liquid ingredients is sensed through the level detector.
THICKNESS CONTROL UNIT:
 Thickness controlled by the use of width sensors
FRYING UNIT:
 Temperature sensor controls temperature of noodle
 Output from the thermocouple is fed as input to ADC
 Microcontroller further processes the digital value
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16. WORKING
PROCEDURES(continued…)
PACKAGING UNIT:
 Consists of printer which prints the manufacturing date
 Counter for counting no of products
QUALITY CONTROL:
 Weight of the instant noodle is taken
 Prints weight in packets and are forwarded for packing
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17. CONCLUSION
Knowledge about microprocessor based system
Gained knowledge about industry automation
Knowledge about sensors
Suggestion on recommended design
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18. RECOMMENDATIONS
The steam from the steam plant can be stored so that it can be
reutilized.
The defective packets of noodle can be detected automatically.
The seasoning ingredients packets can be added to the noodle
packets automatically.
The use of above recommended design having a microprocessor
would minimize the human effort to a great extent and errors
can also be reduced which helps in the better manufacturing
process.
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~~~THANK
YOU~~~