(Đồ án hcmute) design a factory for drying sliced pineapples at capacity of 500kg ripened fruits per hour

MINISTRY OF EDUCATION AND TRAINING
HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY AND EDUCATION
FACULTY FOR HIGH QUALITY TRAINING

CAPSTONE PROJECT
FOOD TECHNOLOGY

DESIGN A FACTORY FOR DRYING SLICED
PINEAPPLES AT CAPACITY OF 500 KG
RIPENED FRUITS PER HOUR

LECTURER: Dr. LE DUC TRUNG
STUDENT: DANG HOANG QUOC DUY
LE NGUYEN QUOC VIET

SKL 0 0 8 4 5 7

Ho Chi Minh City, December, 2021

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HCMC UNIVERSITY OF TECHNOLOGY AND EDUCATION
FACULTY FOR HIGH QUALITY TRAINING

GRADUATION PROJECT

DESIGN A FACTORY FOR DRYING SLICED
PINEAPPLES AT CAPACITY OF 500 KG
RIPENED FRUITS PER HOUR

ĐẶNG HOÀNG QUỐC DUY
Student ID: 17116005
LÊ NGUYỄN QUỐC VIỆT
Student ID: 17116042

Major: FOOD TECHNOLOGY
Supervisor: Dr. LÊ ĐỨC TRUNG

Ho Chi Minh City, December 2021

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THE SOCIALIST REPUBLIC OF VIETNAM
Independence – Freedom– Happiness

-------Ho Chi Minh City, September 30th, 2021

GRADUATION PROJECT ASSIGNMENT
Student name: LÊ NGUYỄN QUỐC VIỆT

Student ID: 17116042

Student name: ĐẶNG HOÀNG QUỐC DUY

Student ID: 17116005

Major: Food Technology

Class: 17116CLA

Supervisor: Dr. LÊ ĐỨC TRUNG
1. Project title: Design a factory for drying sliced pineapples at capacity of 500 kg ripened fruits
per hour.
2. Research contents:
- Literature Review (about materials, market products, fruit drying technology and equipment)
- Select method of design and sketch production line.
- Calculate mass and energy balance for the production.
- Calculate and design the drying process and equipment.
- Select other equipment suitable for the production line, including cleaning, pealing, slice cutting,
blanching, packaging, transporting among different unit operations.
- Preliminarily design installation and housing for the equipment.
- Estimate the production cost.

3. Date of assigning the project: 30/Sep./2021
4. Date of finishing the project: 30/Dec./2021
PROGRAM CHAIR

SUPERVISOR

(Sign with full name)

(Sign with full name)

Dr. Lê Đức Trung

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DECLARATION
We sincerely declare that the content presented in this graduation thesis is our own words.
We hereby certify that the references in the graduation thesis have been properly and fully cited
in accordance with the department’s regulations.
Ho Chi Minh City, December 31, 2021
Student’s signature

Lê Nguyễn Quốc Việt

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Đặng Hoàng Quốc Duy


ACKNOWLEDGEMENT
Date: December 28, 2021
From: Đặng Hoàng Quốc Duy & Lê Nguyễn Quốc Việt
Faculty of High Quality Training
Food Technology K2017, CLA
Subject: Food Technology
Dear Dr. Lê Đức Trung and the Faculty of High Quality Training of HCMUTE.
First of all, we would like to send to all the teachers, professors of the Faculty of HighQuality Training, HCMC University of Technology and Education respectful greetings, best
wishes for health and deep thanks. With the attention, teaching, and thoughtful guidance of you,
so far, we have been able to complete my thesis.
Especially, we truly appreciate Dr. Lê Đức Trung for your taking out time and instructing
our graduation thesis progress. It was a wonderful experience studying under your guidance and

supervision. You always hold a special place in our heart and we earnestly respect your time you
had been spending for us.
With the limited time and experience of a practitioner, this thesis cannot avoid
shortcomings. We look forward to receiving the guidance and comments of the teachers so that
we have additional conditions to improve our awareness and better serve our practical work in
the future.
We would be definitely in touch with all of you through emails ans hope the same from
you.
Once again, thank you so much for your teaching, guidance, supervision and caring.
Yours sincerely,

Đặng Hoàng Quốc Duy

Lê Nguyễn Quốc Việt

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THE SOCIALIST REPUBLIC OF VIETNAM
Independence – Freedom– Happiness

-------Ho Chi Minh City, December 31, 2021

ADVISOR’S EVALUATION SHEET
Student name: LÊ NGUYỄN QUỐC VIỆT

Student ID: 17116042

Student name: ĐẶNG HOÀNG QUỐC DUY

Student ID: 17116005

Major: Food Technology
Project title: Design a factory for drying sliced pineapples at capacity of 500 kg ripened fruits
per hour.
Advisor: .DR. LÊ ĐỨC TRUNG
EVALUATION
1. Content of the project:
Content and workload of the project
 Written thesis:
Literature Review (about materials, market products, fruit drying technology and
equipment).
Select method of design and sketch production line.
Calculate mass and energy balance for the production.
Calculate and design the drying process and equipment.
Select other equipment suitable for the production line, including cleaning, pealing, slice
cutting, blanching, packaging, transporting among different unit operations.
Preliminarily design installation and housing for the equipment.
Estimate the production cost.


Drawing:
A drawing for production line (A1/A0)
A drawing of the fruit dryer (A0)
A drawing of plan for production housing (A1/A0)

2. Strengths:
Almost requirements of the given tasks were complete: literature review, selection of
suitable technological process, mass and heat balance calculation; calculation main machinery
parameters and selecting auxiliary equipment, preliminarily design the production housing

production cost estimate;
3. Weaknesses:
There are some errors in calculating and choosing initial parameters, as well as in
drawings;
The thesis has errors in grammar and word using;

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The project started later than normal, that affects quality of the project.
4. Approval for oral defense? (Approved or denied)
Approved
5. Overall evaluation: (Excellent, Good, Fair, Poor)
….………………………………………………………………………………………….
6. Mark: 75/100 (in words: seventy five percent)
Ho Chi Minh City, January 7th, 2022
ADVISOR
(Sign with full name)

Dr. Lê Đức Trung

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THE SOCIALIST REPUBLIC OF VIETNAM
Independence – Freedom– Happiness
-------Ho Chi Minh City, December 31, 2021

PRE-DEFENSE EVALUATION SHEET
Student name: LÊ NGUYỄN QUỐC VIỆT

Student ID:

17116042

Student name: ĐẶNG HOÀNG QUỐC DUY

Student ID:

17116005

Major: Food Technology
Project title: Design a factory for drying sliced pineapples at capacity of 500 kg ripened fruits per
hour.
Name of Reviewer: Dr. Hoàng Văn Chuyển
EVALUATION
1. Content and workload of the project
 Written thesis:
Literature Review (about materials, market products, fruit drying technology and
equipment).
Select method of design and sketch production line.
Calculate mass and energy balance for the production.
Calculate and design the drying process and equipment.
Select other equipment suitable for the production line, including cleaning, pealing, slice
cutting, blanching, packaging, transporting among different unit operations.
Preliminarily design installation and housing for the equipment.
Estimate the production cost.


Drawing:

A drawing for production line (A1/A0)
A drawing of the fruit dryer (A0)
A drawing of plan for production housing (A1/A0)

2. Strengths:
The thesis contains adequate basic parts as required for an undergraduate thesis. The
introduction and overview emphasized the significance and novelty of the research.
Methods: Reliable and clearly described.
Results and arguments: The presentation of the results is generally acceptable.
3. Weaknesses:

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All data from other sources must be cited in the writing. Much of information does not
have proper citation in Chapter 1 and Chapter 2.
The citing and referencing styles are not proper as the regulations and some references
have not been listed in the reference list (Eg. Those in Table 1.1).
There are a number of writing mistakes such as grammar errors and improper sentence
structure, especially in Chapter 2. Corrections are required.
The calculation and selection of machine in Chapter 3 were totally wrong because the
wrong estimation of the input quantity (just 500 kg/h of whole fruits but not 500 kg/h peeled
fruits).
The calculation and selection of the main workshop area was not reasonable as this was
not based on the size of the selected equipment.
There was no calculation/estimation for the supporting sections/buildings in the factory.
Wrong calculation of production cost and profit.
Chapter 5: The content is too general and does not link to this design.
The drawings:
Lack of the main workshop layout drawing which shows the equipment arrangement.

Drawing of total ground design does not meet the basic standards of a technical drawing
for total ground design: wrong symbols of the construction details, lack of dimensions/distances,
no scale information, etc.
4. Approval for oral defense? (Approved or denied)
Approved
5. Overall evaluation: (Excellent, Good, Fair, Poor)
Fair
6. Mark: 70/100 (in words:Seventy)

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THE SOCIALIST REPUBLIC OF VIETNAM
Independence – Freedom– Happiness
--------

EVALUATION SHEET OF
DEFENSE COMMITTEE MEMBER
Student name: ĐẶNG HOÀNG QUỐC DUY

Student ID: 17116005

Major: Food Technology
Project title: Design a factory for drying sliced pineapples at capacity of 500 kg ripened fruits per
hour.
Name of Defense Committee Member: TRỊNH KHÁNH SƠN
EVALUATION
1. Content and workload of the project
Content and workload of the project


Written thesis:
Literature Review (about materials, market products, fruit drying technology and
equipment).
Select method of design and sketch production line.
Calculate mass and energy balance for the production.
Calculate and design the drying process and equipment.
Select other equipment suitable for the production line, including cleaning, pealing, slice
cutting, blanching, packaging, transporting among different unit operations.
Preliminarily design installation and housing for the equipment.
Estimate the production cost.


Drawing:
A drawing for production line (A1/A0)
A drawing of the fruit dryer (A0)
A drawing of plan for production housing (A1/A0)

2. Strengths:
.................................................................................................................................................
.................................................................................................................................................
.................................................................................................................................................

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3. Weaknesses:
.................................................................................................................................................
.................................................................................................................................................
.................................................................................................................................................
4. Overall evaluation: (Excellent, Good, Fair, Poor)

.................................................................................................................................................
5. Mark: 75/100 (in words: Seventy five)

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THE SOCIALIST REPUBLIC OF VIETNAM
Independence – Freedom– Happiness
--------

EVALUATION SHEET OF
DEFENSE COMMITTEE MEMBER
Student name: LÊ NGUYỄN QUỐC VIỆT

Student ID: 17116042

Major: Food Technology
Project title: Design a factory for drying sliced pineapples at capacity of 500 kg ripened fruits per
hour.
Name of Defense Committee Member: TRỊNH KHÁNH SƠN
EVALUATION
1. Content and workload of the project
Content and workload of the project
 Written thesis:
Literature Review (about materials, market products, fruit drying technology and
equipment).
Select method of design and sketch production line.
Calculate mass and energy balance for the production.
Calculate and design the drying process and equipment.
Select other equipment suitable for the production line, including cleaning, pealing, slice

cutting, blanching, packaging, transporting among different unit operations.
Preliminarily design installation and housing for the equipment.
Estimate the production cost.


Drawing:
A drawing for production line (A1/A0)
A drawing of the fruit dryer (A0)
A drawing of plan for production housing (A1/A0)

2. Strengths:
.................................................................................................................................................
.................................................................................................................................................
.................................................................................................................................................

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3. Weaknesses:
.................................................................................................................................................
.................................................................................................................................................
.................................................................................................................................................
4. Overall evaluation: (Excellent, Good, Fair, Poor)
.................................................................................................................................................
5. Mark: 75/100 (in words: Seventy five)

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THE SOCIALIST REPUBLIC OF VIETNAM

Independence – Freedom– Happiness
--------

EVALUATION SHEET OF
DEFENSE COMMITTEE MEMBER
Student name: ĐẶNG HOÀNG QUỐC DUY

Student ID: 17116005

Major: Food Technology
Project title: Design a factory for drying sliced pineapples at capacity of 500 kg ripened fruits per
hour.
Name of Defense Committee Member: ĐẶNG THỊ NGỌC DUNG
EVALUATION
1. Content and workload of the project
Content and workload of the project
Written thesis:

Literature Review (about materials, market products, fruit drying technology and
equipment).
Select method of design and sketch production line.
Calculate mass and energy balance for the production.
Calculate and design the drying process and equipment.
Select other equipment suitable for the production line, including cleaning, pealing, slice
cutting, blanching, packaging, transporting among different unit operations.
Preliminarily design installation and housing for the equipment.
Estimate the production cost.


Drawing:

A drawing for production line (A1/A0)
A drawing of the fruit dryer (A0)
A drawing of plan for production housing (A1/A0)

2. Strengths:
The thesis has good basic parts as required for an undergraduate thesis.
Methods: Reliable & clearly described.
3. Weaknesses:

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.................................................................................................................................................
.................................................................................................................................................
.................................................................................................................................................
4. Overall evaluation: (Excellent, Good, Fair, Poor)
.................................................................................................................................................
5. Mark: 80/100 (in words: Eighty)

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THE SOCIALIST REPUBLIC OF VIETNAM
Independence – Freedom– Happiness
--------

EVALUATION SHEET OF
DEFENSE COMMITTEE MEMBER
Student name: LÊ NGUYỄN QUỐC VIỆT

Student ID: 17116042

Major: Food Technology
Project title: Design a factory for drying sliced pineapples at capacity of 500 kg ripened fruits per
hour.
Name of Defense Committee Member: ĐẶNG THỊ NGỌC DUNG
EVALUATION
1. Content and workload of the project
Content and workload of the project
 Written thesis:
Literature Review (about materials, market products, fruit drying technology and
equipment).
Select method of design and sketch production line.
Calculate mass and energy balance for the production.
Calculate and design the drying process and equipment.
Select other equipment suitable for the production line, including cleaning, pealing, slice
cutting, blanching, packaging, transporting among different unit operations.
Preliminarily design installation and housing for the equipment.
Estimate the production cost.


Drawing:
A drawing for production line (A1/A0)
A drawing of the fruit dryer (A0)
A drawing of plan for production housing (A1/A0)

2. Strengths:
The thesis has good basic parts as required for an undergraduate thesis.
Methods: Reliable & clearly described.

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3. Weaknesses:
.................................................................................................................................................
.................................................................................................................................................
.................................................................................................................................................
4. Overall evaluation: (Excellent, Good, Fair, Poor)
.................................................................................................................................................
5. Mark: 80/100 (in words: Eighty)

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THE SOCIALIST REPUBLIC OF VIETNAM
Independence – Freedom– Happiness
--------

EVALUATION SHEET OF
DEFENSE COMMITTEE MEMBER
Student name: ĐẶNG HOÀNG QUỐC DUY

Student ID: 17116005

Major: Food Technology
Project title: Design a factory for drying sliced pineapples at capacity of 500 kg ripened fruits per
hour.
Name of Defense Committee Member: LÝ TẤN NHIỆM
EVALUATION
1. Content and workload of the project

Content and workload of the project
 Written thesis:
Literature Review (about materials, market products, fruit drying technology and
equipment).
Select method of design and sketch production line.
Calculate mass and energy balance for the production.
Calculate and design the drying process and equipment.
Select other equipment suitable for the production line, including cleaning, pealing, slice
cutting, blanching, packaging, transporting among different unit operations.
Preliminarily design installation and housing for the equipment.
Estimate the production cost.


Drawing:
A drawing for production line (A1/A0)
A drawing of the fruit dryer (A0)
A drawing of plan for production housing (A1/A0)

2. Strengths:
3. Weaknesses:
.................................................................................................................................................
.................................................................................................................................................

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.................................................................................................................................................
4. Overall evaluation: (Excellent, Good, Fair, Poor)
.................................................................................................................................................
5. Mark: 80/100 (in words: Eighty)

Ho Chi Minh City, January 8th, 2022

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THE SOCIALIST REPUBLIC OF VIETNAM
Independence – Freedom– Happiness
--------

EVALUATION SHEET OF
DEFENSE COMMITTEE MEMBER
Student name: LÊ NGUYỄN QUỐC VIỆT

Student ID: 17116042

Major: Food Technology
Project title: Design a factory for drying sliced pineapples at capacity of 500 kg ripened fruits per
hour.
Name of Defense Committee Member: LÝ TẤN NHIỆM
EVALUATION
1. Content and workload of the project
Content and workload of the project

Written thesis:
Literature Review (about materials, market products, fruit drying technology and
equipment).
Select method of design and sketch production line.
Calculate mass and energy balance for the production.
Calculate and design the drying process and equipment.
Select other equipment suitable for the production line, including cleaning, pealing, slice

cutting, blanching, packaging, transporting among different unit operations.
Preliminarily design installation and housing for the equipment.
Estimate the production cost.


Drawing:
A drawing for production line (A1/A0)
A drawing of the fruit dryer (A0)
A drawing of plan for production housing (A1/A0)

2. Strengths:
3. Weaknesses:
.................................................................................................................................................
.................................................................................................................................................
.................................................................................................................................................
4. Overall evaluation: (Excellent, Good, Fair, Poor)

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.................................................................................................................................................
5. Mark: 80/100 (in words: Eighty)

Ho Chi Minh City, January 8th, 2022

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LIST OF FIGURES
Figure 1.1. Pineapple..............................................................................................................7

Figure 1.2. Pineapple varieties...............................................................................................8
Figure 1.3. Pineapple production............................... ............................................................9
Figure 1.4. Sliced Pineapple.................................................. ...............................................17
Figure 1.5. Pineapple juice....................................................................................................18
Figure 1.6. Pineapple cordia..................................................................................................18
Figure 1.7. Pineapple jam......................................................................................................19
Figure 1.8. Calcium chloride ................................................................................................22
Figure 1.9. Citric acid............................................................................................................23
Figure 1.10. Sodium bisulfite................................................................................................25
Figure 1.11. Drying curve.....................................................................................................29
Figure 1.12. Drying curve u = f(W)......................................................................................30
Figure 1.13. Drying process by air........................................................................................30
Figure 1.14. Thereotical drying process................................................................................31
Figure 1.15. Realistic drying process....................................................................................32
Figure 1.16. Additional heat in room....................................................................................33
Figure 1.17. Graph of additional heat....................................................................................33
Figure 1.18. Heating drying halfway.....................................................................................34
Figure 1.19. Halfway drying..................................................................................................35
Figure 1.20. Drying with circulating air................................................................................36
Figure 1.21. Graph of circulating air.....................................................................................36
Figure 1.22. Tunnel drying equipment .................................................................................39
Figure 1.23. Conveyor drying equipment..............................................................................40
Figure 1.24. Chamber drying equipment...............................................................................40
Figure 1.25. Rotary drum drying............................................................................................41
Figure 1.26. Spray drying equipment ....................................................................................41
Figure 1.27. Infrared drying machine.....................................................................................42
Figure 1.28. Vacuum drying system.......................................................................................43
Figure 1.29. Sublimation drying system.................................................................................44
Figure 2.1. Dried pineapple processing..................................................................................45
Figure 2.2. Washing machine.................................................................................................49

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Figure 2.3. Spraying noozles..................................................................................................50
Figure 2.4. Control box..........................................................................................................50
Figure 2.5. Peeling machine...................................................................................................51
Figure 2.6. Ring slicer machine..............................................................................................52
Figure 2.7. Blanching machine...............................................................................................53
Figure 2.8. Principle of drying tunnel.....................................................................................54
Figure 2.9. Packing machine.................................................................................................. 56
Figure 2.10. The moisture content of the finished pineapple at different drying
temperature..............................................................................................................................62

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LIST OF TABLES
Table 1.1. Pineapple varieties at different varietal groups.............................................................8
Table 1.2. Pineapple production by countries in 2019 (FAO Statistical Database, 2019).............9
Table 1.3a. Physiological data of pineapple before drying...........................................................14
Table 1.3b. Physiological data of pineapple after drying.............................................................14
Table 1.4. Main compositions of pineapple (per 100gr)..............................................................15
Table 1.5. Indicators of tap water used in the production of drying sliced pineapple (QCVN 02:
2009/BYT)....................................................................................................................................19
Table 1.6. Indicators of drinking water used in the production of drying sliced pineapple (TCVN
5501 – 1991)..................................................................................................................................20

Table 1.7. Indicators of drinking water used in the production of drying sliced pineapple (TCVN
5501 – 1991)..................................................................................................................................22
Table 1.8. Safety criteria of citric acid E330 (QCVN 4 - 11:2010/BYT).....................................24
Table 1.9. Safety criteria of sodium bisulfite E222 (QCVN 4 - 12:2010/BYT)...........................25
Table 2.1. Specifications of washing machine..............................................................................49
Table 2.2. Parameters of washing machine...................................................................................50
Table 2.3. Parameters of Peeling and coring machine..................................................................51
Table 2.4. Parameters of Pineapple rings slicer............................................................................52
Table 2.5. Parameters of Blanching machine...............................................................................53
Table 2.6. Parameters of packing machine...................................................................................56
Table 3.1. Initial data for drying calculation.................................................................................63
Table 4.1. The diagram of main ingredient input.........................................................................71
Table 4.2. The number of working days and shifts per month.....................................................71
Table 4.3. Cost of other devices...................................................................................................73

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