production process

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detail production process of jam making

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Stage 1SelectionThe fruit, taken from the storage area in the quantity required by the recipe, is checked and selected by hand by the staff on a specially designated table. This control and selection, both manual and mechanical, ensures that only the best raw materials are used, without any need for artificial colors, aromas or preservatives.  Cleaning, crushing, and choppingAs the fruit travels through the pipes, a gentle water spray clears away surface dirt. : 

Stage 1SelectionThe fruit, taken from the storage area in the quantity required by the recipe, is checked and selected by hand by the staff on a specially designated table. This control and selection, both manual and mechanical, ensures that only the best raw materials are used, without any need for artificial colors, aromas or preservatives.  Cleaning, crushing, and choppingAs the fruit travels through the pipes, a gentle water spray clears away surface dirt.

Presented to:- Prashant SaxenaFaculty of Production and Operation ManagementPrepared By:- Swati GuptaPGDM-1st yrRoll no.- M200883Section -B : 

Presented to:- Prashant SaxenaFaculty of Production and Operation ManagementPrepared By:- Swati GuptaPGDM-1st yrRoll no.- M200883Section -B

Slide 3: 

HISTORY Hindustan Unilever Limited (HUL) is India's largest Fast Moving Consumer Goods company, touching the lives of two out of three Indians with over 20 distinct categories in Home & Personal Care Products and Foods & Beverages. Acquired by Hindustan Lever Limited in 1994, the KISSAN category consists of 'deliciously wholesome products for kids to grow up.' Hindustan Unilever will soon begin sourcing agricultural raw material directly from the farmers for its Kissan food brand. Kissan, the makers of jams, squashes and ketchups,

Product ranges : 

Product ranges

KISSAN Product Ranges : 

KISSAN Product Ranges The Kissan range consists of ketchup and other sauces, jams, squashes and ready-to-drink products. For mothers and children, Kissan is today one of the most trusted brands in the country. Kissan is India's leader in quality-assured jams/jellies. Kissan Mixed Fruit Spread is a delicious combination of fine fruit. The medley of different flavors create a unique fruity experience that can be enjoyed in so many ways.

Diagrammatic representation of production process of jam : 

Diagrammatic representation of production process of jam

Stage 2Jam-makingFruit and sugar and pectins are mixed together and then heated in special vats, then drawn off into concentration “boulles” till they each reach the right consistency. The temperatures, times and modality are kept carefully under control, so that none of the natural qualities of the fruit are lost. : 

Stage 2Jam-makingFruit and sugar and pectins are mixed together and then heated in special vats, then drawn off into concentration “boulles” till they each reach the right consistency. The temperatures, times and modality are kept carefully under control, so that none of the natural qualities of the fruit are lost.

WORKING INVOLVED IN JAM MAKINGSTEP-1Pasteurizing the fruitThe fruit and/or juice continues through another set of pipes to cooking vats. Here, it is heated to just below the boiling point (212° F [100° C]) and then immediately chilled to just below freezing (32° F [0° C]). This process, pasteurization, prevents spoilage.STEP-2 Addition of flavors If additional flavorings are to be included, they are added at this point. : 

WORKING INVOLVED IN JAM MAKINGSTEP-1Pasteurizing the fruitThe fruit and/or juice continues through another set of pipes to cooking vats. Here, it is heated to just below the boiling point (212° F [100° C]) and then immediately chilled to just below freezing (32° F [0° C]). This process, pasteurization, prevents spoilage.STEP-2 Addition of flavors If additional flavorings are to be included, they are added at this point.

Stage 3BottlingThe jam is bottled using a special dosing machine, after which lids are fitted. The jars are then passed through steam which, with the temperature of the product and the surrounding hygienic conditions, ensures that the jam is free from any possible microbic contamination. : 

Stage 3BottlingThe jam is bottled using a special dosing machine, after which lids are fitted. The jars are then passed through steam which, with the temperature of the product and the surrounding hygienic conditions, ensures that the jam is free from any possible microbic contamination.

Stage 4ControlsThe product is automatically and constantly controlled:By a metal detector that eliminates any jars with any iron objects in it. - By a weight selector that eliminates any jars that are underweight- By a dud detector that eliminates any jars that are not hermetically sealed. : 

Stage 4ControlsThe product is automatically and constantly controlled:By a metal detector that eliminates any jars with any iron objects in it. - By a weight selector that eliminates any jars that are underweight- By a dud detector that eliminates any jars that are not hermetically sealed.

Stage 5PackingThe product is labeled, packed and palletized. At this stage jars and boxes are marked with all information necessary for their future traceability (product code, lot number, expiry date etc). : 

Stage 5PackingThe product is labeled, packed and palletized. At this stage jars and boxes are marked with all information necessary for their future traceability (product code, lot number, expiry date etc).

Components for the Elaboration of JamFruit:- Make sure to obtain good quality ripe fruit. The size or external appearance of the fruit is not what matters. In some cases however, such as in the case of the strawberry, smaller is better or preferred.Sugar:-This is used to give the adequate BRIX grade to the jam. Refined white sugar is used.Citric Acid:- This is used to give the adequate pH level to the jam.Jello :- This is used to give the jam consistency. Jello that is used in this case is pectin.Potassium Sorbate or Sodium Benzoate:- This is used to avoid the growth of microorganisms (fungus etc) in the product. : 

Components for the Elaboration of JamFruit:- Make sure to obtain good quality ripe fruit. The size or external appearance of the fruit is not what matters. In some cases however, such as in the case of the strawberry, smaller is better or preferred.Sugar:-This is used to give the adequate BRIX grade to the jam. Refined white sugar is used.Citric Acid:- This is used to give the adequate pH level to the jam.Jello :- This is used to give the jam consistency. Jello that is used in this case is pectin.Potassium Sorbate or Sodium Benzoate:- This is used to avoid the growth of microorganisms (fungus etc) in the product.