4.

2 Technical Analysis
The assessment of the science and technology environment entails investigation into
the suitability of the proposed technology for members of rural target groups. The
processing location and processing technology required the status of the infrastructure
and the level and availability of human resources/skills and expertise.
4.2.1 Processing Facility Location
When choosing the location of a processing facility various factors need to be taken
into account. These factors include:
• Access to raw materials
• Access to the market
• Labor supply at the processing facility location
• Infrastructure at the processing facility location
• Developmental effects of the location
Measuring all the factors we select Gazipur to plant our industry because of
transportation facilities and availability of labor.
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Our main ingredient is Tamarind. Tamarind is a long bean-like pod that belongs to the
vegetable order, but is treated like a fruit. Its name is derived from the Arabic "tamar",
meaning a "dry date fruit". It was the Arabs in India who gave the name of "tamarhindi"
to this tree.
There is a wrong concept that tamarind can only be sour. Tamarind is green when
immature and when it matures, it becomes fatter and changes color to a sandy brown.
The flesh of the fruit consists of dry, sticky, dark brown pulp and inside the pulp are
shiny black seeds. It is this pulp that people eat to get all the nutritional and health
benefits of the tamarind. The pulp of the tamarind has a very sour taste while it is
young, but as it ripens the pulp gets sweeter. Though the pulp will sweeten with age,
the tamarind generally has a sour, acidic taste. The sour taste of tamarind is the
favorite flavoring for a host of fish and curry dishes.
4.2.2 Raw Material Management
Inventory management is an important part of the processing procedure, as the raw
material is highly perishable. It would therefore be necessary to determine how
quickly the raw material must be processed into a product to ensure the desired levels
of quality.
We determined a place near the factory to processing the raw material in the storage.
Generally in the case of tamarind the partial processing of the fruit to pulp or the
complete processing to nectar and/or concentrate does indeed make the storage of the
product easier by reducing perishability. We also determine the spatial and qualitative
requirements for the inventory of raw materials, finished goods, processing supplies
and equipment parts.
Page 9 of 36
4.2.3 The Manufacturing Process
Harvesting/collection
Tamarind is harvested from large groves. Some citrus growers are members of
cooperative packing and marketing associations, while others are independent
growers. When the mature fruit is ready to pick, a crew of pickers is sent in to pull the
fruit off the trees. The collected fruit is sent to packing centers where it is boxed for
sale as whole fruit, or sent to plants for juice processing. The tamarind are generally
shipped via truck to juice extraction facilities, where they are unloaded by a gravity
feed onto a conveyor belt that transports the fruit to a storage bin.
Cleaning/Grading
The fruit must be inspected and graded before it can be used. An inspector takes a
39.7 lb (18 kg) sample to analyze in order to make sure the fruit meets maturity
requirements for processing. The certified fruit is then transported along a conveyor
belt where it is washed with a detergent as it passes over roller brushes. This process
removes debris and dirt and reduces the number of microbes. The fruit is rinsed and
dried. Graders remove bad fruit as it passes over the rollers and the remaining quality
pieces are automatically segregated by size prior to extraction. Proper size is critical
for the extraction process.
Extraction
Proper juice extraction is important to optimize the efficiency of the juice production
process as well as the quality of the finished drink. The latter is true because tamarind
have thick peels, which contain bitter resins that must be carefully separated to avoid
tainting the sweeter juice. There are two automated extraction methods commonly
used by the industry. The first places the fruit between two metal cups with sharpened
metal tubes at their base. The upper cup descends and the fingers on each cup mesh to
express the juice as the tubes cut holes in the top and bottom of the fruit. The fruit
solids are compressed into the bottom tube between the two plugs of peel while the
juice is forced out through perforations in the tube wall. At the same time, a water
spray washes away the oil from the peel. This oil is reclaimed for later use.
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The second type of extraction has the tamarinds cut in half before the juice is
removed. The fruits are sliced as they pass by a stationary knife and the halves are
then picked up by rubber suction cups and moved against plastic serrated reamers.
The rotating reamers express the juice as the tamarind halves travel around the
conveyor line. Some of the peel oil may be removed prior to extraction by needles
which prick the skin, thereby releasing the oil which is washed away. Modern
extraction equipment of this type can slice, ream, and eject a peel in about 3 seconds.
The extracted juice is filtered through a stainless steel screen before it is ready for the
next stage. At this point, the juice can be chilled or concentrated if it is intended for a
reconstituted beverage. If a NFC type, it may be pasteurized.
Blending
Premix Ready to drink
product
Carbonation
Pasteurization
Sterile
Tank
Filler
Deaeration of water
Pasteurisation Storage
Mixer
Homogenizer Deaeratio
n
Page 11 of 36
Concentration
Concentrated juice extract is approximately five times more concentrated than
squeezed juice. Diluted with water, it is used to make frozen juice and many RTD
beverages. Concentration is useful because it extends the shelf life of the juice and
makes storage and shipping more economical. Juice is commonly concentrated with a
piece of equipment known as a Thermally Accelerated Short-Time Evaporator, or
TASTE for short. TASTE uses steam to heat the juice under vacuum and force water
to be evaporated. Concentrated juice is discharged to a vacuum flash cooler, which
reduces the product temperature to about 55.4° F (13° C). A newer concentration
process requires minimal heat treatment and is used commercially in Japan. The pulp
is separated from the juice by ultra-filtration and pasteurized. The clarified juice
containing the volatile flavorings is concentrated at 50° F (10° C) by reverse osmosis
and the concentrate and the pulp are recombined to produce the appropriate juice
concentration. The flavor of this concentrate has been judged to be superior to what is
commercially available in the United States and is close to fresh juice. Juice
concentrate is then stored in refrigerated stainless steel bulk tanks until is ready to be
packaged or reconstituted.
Reconstitution
When the juice processor is ready to prepare a commercial package for retail sale,
concentrate is pulled from several storage batches and blended with water to achieve
the desired sugar to acid ratio, color, and flavor. This step must be carefully controlled
because during the concentration process much of the juice's flavor may be lost.
Proper blending of juice concentrate and other flavor fractions is necessary to ensure
the final juice product achieves a high quality flavor.
Page 12 of 36
Pasteurization
Thanks to its low pH (about 4), tamarind juice has some natural protection from
In an automated process, the juice is extracted from the tamarind while the peel
is removed in one step.
Bacteria, yeast, and mold growth. However, pasteurization is still required to further
retard spoilage. Pasteurization also inactivates certain enzymes which cause the pulp
to separate from the juice, resulting in an aesthetically undesirably beverage. This
enzyme related clarification is one of the reasons why fresh squeezed juice has a shelf
life of only a few hours. Flash pasteurization minimizes flavor changes from heat
treatment and is recommended for premium quality products. Several pasteurization
methods are commercially used. One common method passes juice through a tube
next to a plate heat exchanger, so the juice is heated without direct contact with the
heating surface. Another method uses hot, pasteurized juice to preheat incoming
unpasteurized juice. The preheated juice is further heated with steam or hot water to
the pasteurization temperature. Typically, reaching a temperature of 185-201.2° F
(85-94° C) for about 30 seconds is adequate to reduce the microbe count and prepare
the juice for filling.
Page 13 of 36
Packaging/filling
To ensure sterility, the pasteurized juice should be filled while still hot. Where
possible, metal or glass bottles and cans can be preheated. Packaging which cannot
withstand high temperatures (e.g., aseptic, multilayer plastic juice boxes which don't
require refrigeration) must be filled in a sterile environment. Instead of heat, hydrogen
peroxide or another approved sterilizing agent may be used prior to filling. In any
case, the empty packages are fed down a conveyor belt to liquid filling machinery,
which is fed juice from bulk storage tanks. The filling head meters the precise amount
of product into the container, and depending on the design of the package, it may
immediately invert to sterilize the lid. After filling, the containers are cooled as fast as
possible. Tamarind juice packaged in this manner has a shelf life of 6-8 months at
room temperature.
Byproducts/Waste
Byproducts from tamarind juice production come from the rind and pulp that is
created as waste. Products made with these materials include dehydrated feed for
livestock, pectin for use in making jellies, citric acid, essential oils, molasses, and
candied peel. Certain fractions of tamarind oil (known as d-limonene), have excellent
solvent properties and are sold for use in industrial cleaners.
Quality Control
Quality is checked throughout the production process. Inspectors grade the fruit
before the juice is extracted. After extraction and concentration, the product is
checked to ensure it meets a number of USDA quality control standards. The most
important measurement in tamarind juice production is the sugar level, which is
measured in degrees Brix (percentages by weight of sugar in a solution). The types of
tamarinds used and the climate in which they were grown affect the sugar level.
Manufacturers blend juices with different sugar levels together to achieve a desired
sugar balance. The final juice product is evaluated for a number of key parameters
include acidity, citrus oil level, pulp level, pulp cell integrity, color, viscosity,
Page 14 of 36
microbiological contamination, mouth feel, and taste. A sensory panel is used to
evaluate subjective qualities like flavor and texture. Lastly during the filling process,
units are inspected to make sure they are filled and sealed appropriately.
4.2.4 Tamarind Juice Processing Machines
4.2.5 Blending System
Make-up tank
The series of make-up tanks strictly follow <Food Production Quality control
Standard>the GMP general rule requisition, and according to "Steel Welding
Atmospheric pressure Vessel" (JB/T4735-1997) requisition to carry on the design, the
manufacture and the approval.
The connection applies in rapid-install disc-type that is the international general
standard; apply in the stainless steel board 1Cr18Ni9Ti material in the gallbladder;
bright finish Ra¡Ü0.28 µm on the internal surface; bright finish, mirror, sandblast on
the outside surface.
The seal of mixer uses the import health-level mechanical agitation seal or the
magnetic force entire seal stirring device, the rotational speed of stirring to be possible
choused by concrete requisition.
Page 15 of 36
Middle-layer jacket: made by the A3 steel plate or the 1Cr18Ni9Ti steel plate, the
jacket-style spiral device makes cold water go from above to under no pressure so that
achieves elevation and decrease of the temperature.
The outside keeping warm group: the polyurethane is considered as the heat insulating
layer to maintain the temperature different of outside, so that achieve the heat
preservation.
Reduction gear: The cycloid pin gear planet reduction gear is fixed in the crossbeam
on the bracket, and the reduction gear output shaft is jointed with the stirring paddle,
which use the conciliatory joint and is advantageous for the clean.
The level indicator, the air shouts the suction port, the thermometer (number explicit
or table disc type), the CIP clean mouth, regards the mirror, the explosion-proof
regards the lamp, the SIP antiseptic mouth, the turnover fluid mouth and the human
hole and so on. The volume vary from 100 L to 20000 L, also we can carry on the
design and the manufacture, according to the customer.
All the GMP confirmation material included (containing quality report material,
outside buy certification, confirmation form and so on)
Page 16 of 36
High-speed dissolving sugar container
This system is composed by the material fluid mixing pump, cool-hot jar, the double
filter, the rack as well as the connected pipe fitting. Displaying three kinds of
functions of dissolving, heating up (or cooling) and faltering at the same time. It is
well-known that quick-speed and high-efficiency are two of necessary process
character of the drink production equipment.
The straight line filling equipment
The JP-1500 straight line filling equipment is suitable for the filling of the liquid
mediation and the cosmetics, for example, the shampoo, bathes the dew, the
agricultural chemicals and so on; Also may applies in common food filling, for
example, milk product, Jam, Honey and so on. The filling head automatically enter
the bottle and slowly rise so that avoiding the liquid overflow. The Filling load is
demonstrated through the PLC control in the screen, the adjustment of the filling load
is set by the data-in. The entire machine is made of the stainless steel material and
conforms to the GMP requirement; this machine may expediently match with
capsuling machine, the labeling machine to help the automatic production line.
The biggest merit of the JP-1500 straight line filling equipment that is lonely designed
and manufactured by our company is its widespread compatibility, may suit the glass
jar, the glass jar, the tinplate pot and other kinds of specification vessel with different
models; avoiding the bad bottle shape compatibility limitation of other filling
equipment.
Page 17 of 36
Product Outline:
This machine is the immersing-type gap sterilizing equipment for the high
temperature and high pressure;
* The speed of the elevation and the decrease of temperature are quick, rapidly
achieve the sterilization;
* The superheated water is recycled and used to sterilize the next time, heat energy
returns-ratio is high, and the energy consumption will be few;
* The hot water flowing channel direction can be changed during the sterilization, so
that the thermal death point distribution to be even;
* The degree of automation is high, the PLC completely automatic system controlled
by touching the screen;
* The multi- stages carry on rising and decreasing temperature, may adapt the many
kinds of materials and different sterilization craft request: story 10 kinds of
sterilizations crafts parameter at the same time;
* Establish three pot gates as safekeeping of security installment;
* The pot body and the important document which contacts with the material use
the high quality stainless steel to manufacture so that the equipment is conformed to
food health requirement.
Page 18 of 36
Sterilization machine by pouring the bottle
It is used to sterilize more thoroughly than other ways of bottle cap sterilization, using
the high temperature material to completely pasteurizing to the bottle cap, and the
sterilizing time may be regulate by our own requisition. Entire machine is made of the
stainless steel material to make, the heat-resisting antiskid joint chain plate is
imported, and the movement reliability is high.
Product
features
Automatically turns the bottle over 90; considering the high
temperature fluid material that is filled in the bottle as medium to carry
on the sterilization to the lid; suitable in each kind of vessel; simple
structure, low failure rate, convenient to service
Output 5000-30000bottle/hour
Source power Decided by the equipment model
Vessel
available
Round square and other special shape vessel that is made by glass
PETﾁAPCﾁAPE and so on
Page 19 of 36
Brander
JP- I brander that automatically taking pastes and branding, the operation is simple,
the production speed is quick, that is suitable for drugs manufacture, chemical
industry, food industry and so on.
JP- II brand
JP- II brand that automatically takes pastes and branding the sign is easily corrected
by our own requisition and simply and conveniently operated, that automatically input
product and throwaway complete taking pastes, branding and rolling and other
process. All of the photo-electric switch, the relay and the PLC are imported; the
domestic famous products also are used as the partial parts. This machine suits in food
production, drugs manufacture, chemical industry and so on.
Page 20 of 36
4.2.6 Health Benefits:
η Tamarind juice is a mild laxative.
η Tamarind is used to treat bile disorders
η Tamarind lowers cholesterol
η Tamarind promotes a healthy heart
η The pulp leaves and flowers, in various combinations, are applied on painful
and swollen joints.
η Tamarind is use as a gargle for sore throats, and as a drink to bring relief from
sunstroke.
η The heated juice is used to cure conjunctivitis. Eye drops made from tamarind
seeds may be a treatment for dry eye syndrome. Tamarind seed polysaccharide
is adhesive, enabling it to stick to the surface of the eye longer than other eye
preparations.
Nutritive Values: Per 100 gm.
η Vitamin A: 30 I. U.
η Vitamin B: Thiamine .34 mg.;
η Riboflavin: .14 mg.;
η Niacin: 1.2 mg.;
η Vitamin C: 2 mg.
η Calcium: 74 mg.
η Iron: 2.8 mg.
η Phosphorus: 113 mg.
η Fat: .6 gm.
η Carbohydrates: 62.5 gm.
η Protein: 2.8 gm.
η Calories: 239