Syrup Production Line Design

Contents

Introduction

1 Feasibility study

1.1 Fruit harvesting

1.2 Drying of fruit

1.3 Packing and Transportation

2 Process Description

3 Selection of main and auxiliary equipment

4 Step-by-step material balance of production

5 Requirements of regulatory documentation for raw materials and products

5.1 Normative documentation for rosehips

5.1.1 Mandatory requirements

5.1.2 Packing of rosehips

5.1.3 Marking of rosehips

5.1.4 Transportation and storage of rosehips

5.1.5 Acceptance Rules

5.2 Regulatory documentation for rosehips syrup

5.2.1 Appearance

5.2.2 Syrup Packaging

5.2.3 Marking of syrups

5.2.4 Transportation and storage of syrups

Conclusion

Bibliographic list

Introduction

Syrups (Sirupi) are preparations that provide concentrated solutions of sugar in water and overbearing berry juices, as well as mixtures of them with solutions of medicinal substances, tinctures and extracts. These are thick due to their high sugar content (up to 64%) clear liquids with the smell and taste of the substances included in their composition .

To prepare syrups, high-purity sugar is used - raffinade, which contains at least 99.9% sucrose in terms of dry substance and no more than 0.4% water.

It follows from the definition given above to syrups that they can be divided into two groups. The first group includes syrups, which are used exclusively as flavoring agents. These will be primarily syrup, called GFX "sugar," as well as all fruit-berry syrups. These syrups are not drugs in themselves, but are included as flavor components in pharmacies or, equally important, serve as a basis for the preparation of more complex drugs - a second group of syrups that can be called medicaments, since they contain certain drugs.

Taste syrups include sugar syrup (Sirupus sacchari), cherry syrup (Sirupus Cerasi), raspberry syrup (Sirupus Rubiidaei), tangerine syrup (Sirupus Citri unshii).

Medicinal syrups include altar syrup (Sirupus Altaeae), rhubarb syrup (Sirupus Rhei), licorice syrup (Sirupus Glycyrrhizae), pertussin (Pertussinum), rose rose syrup (Sirupus fructi Rosae), Alöe syrup with iron.

During the test, density is determined in all syrups, and at the instructions of GPC, heavy metals, starch molasses, sulfur anhydride, dyes are checked.

Feasibility study

The main purpose of syrups is to hide the unpleasant taste of basic medicinal substances. In this regard, they are indispensable components of drugs prescribed to children.

The medicine in the form of syrup is convenient to give to children - they are relatively simple to dose, easy to swallow to children, unlike tablets or capsules, children's syrups have a pleasant taste and smell.

The pronounced medicinal properties are fully wrinkled rosehips, as well as May, or, as it is also called, brown. The fruits of a wild plant are the main vitamin raw materials for pharmaceutical plants. Rosehips syrup is one of the most common medicinal syrups. It is a viscous dark brown liquid with a sweet taste.

Rosehips syrup is an excellent vitamin agent, it has a general strengthening effect on the body, has anti-inflammatory properties, as well as bile action (it is prescribed in case of stagnant phenomena in the gallbladder).

Rosehips syrup contains a large amount of vitamins (especially C and P), as well as tannins, pectins, organic acids (mainly citric and malic) and essential oils. Rosehips syrup has immunostimulating effect and improves cerebral circulation. It is useful for the prevention of hypovitaminosis, with a lack of appetite, overwork and stress. It's a great multivitamin.

The average content of ascorbic acid in rosehips entering vitamin plants is 1200-1500 mg% per dry matter of fruits. In addition to ascorbic acid, dry rosehips contain 7-8 mg% carotene, 0.03 mg% vitamin B2 (riboflavin) and 250-300 mg% vitamin P (citrin). Thus, rosehips are a concentrate containing several, and moreover, the most important, vitamins.

Fruit harvesting

Rosehips begin to be harvested when the fruits acquire an orange color. In this stage, the content of vitamin C in the fruits approaches the maximum. Orange fruits hold storage for 5-6 days. In early September, the fruits already acquire a red color, reaching complete ripeness. Ripe fruits cannot withstand long-term storage and should be immediately processed.

The taste of the fruits should be acidic, slightly astringent.

The collection of fruits must be completed before freezing, since in frozen fruits the content of vitamin C is significantly reduced. Frozen fruits cannot stand storage at a temperature above 0 °.

To prevent spoilage of fresh rosehips, they are subjected to drying.

Fruit drying

Drying of rosehips to humidity of 1215% if they are intended for transportation. Drying the fruit to a lower humidity is not practical, since when transporting the fruit, the humidity increases to 15%.

To maximize the preservation of vitamin C, drying should be carried out quickly at a temperature of 80-100 °. A lower temperature (60-70 °), and therefore a longer drying time, dramatically increases the loss of vitamin C. At an air velocity of 0.65 m/s. and at a temperature of 80100 °, the drying time is 4-6 hour. Almost complete preservation of vitamin C in the fruits can be achieved by drying cut (chopped) fruits previously smoked with sulfur.

Packing and Transportation

The loss of vitamin C in rosehips depends mainly on humidity. The lower the humidity of the rosehips, the better the vitamin is preserved. This must be taken into account when selecting containers and when storing fruits at harvesting points. Use plywood containers (boxes or drums) to protect against damp. Store rosehips in a dry and cool place, necessarily on racks, so that boxes or bags do not contact the floor or ground.

Fruit shall not be transported on open platforms.

Process Description

The process of production of rosehips syrup includes the following stages: auxiliary works (BP); main process (TC); packing, marking (UMO).

Stage BP.1 Raw Material Sanitary Treatment and Preparation

It includes washing, drying and grinding of rosehips.

Step BP1.1 Washing of rosehips

Rosehips are delivered to production in large baskets or bags. They are viewed and removed all spoiled fruits (rotten, affected, etc.), as well as mechanical impurities, then the fruits are washed in running cold water in the wash M, where they are released from dust and dirt. After water drains without delay, they are sent for drying.

Stage BP1.2 Drying of rosehips

It is allowed to store fresh fruits for several days on racks with a layer of not more than 5 cm in ventilated rooms. To prevent spoilage of fresh rosehips, they are dried on dryer C. Drying is carried out at a temperature of 80100 ° C for 4 hours. Rational load rate of fresh rosehips on sieve 4.5 kg per 1 m2 of sieve surface. Rosehips are dried till moisture content is 1215%.

Stage BP1.3 Grinding of rosehips

Using an elevator, dry rosehips are fed into a crusher D, where they are subjected to grinding.

Step TP.2 Extraction

It includes an additional stage of water heating.

The crushed rosehips are fed to the Guzenko DG diffuser, where hot water with a temperature of 7580 ° С is supplied through the PT plate heat exchanger. Juice from diffuser is directed to receiver P.

Step TP.3 Filtration

It includes removal of pulp from juice and separation of filtered juice.

Step TP.3.1 Removal of pulp from juice

From receiver P, juice is supplied by means of screw pump NN to filter-press FP1 for release of pulp, hairs and seeds entrained by juice. The pulp is removed by an auger or pump.

Step TP.3.2 Separation of filtered juice

Filtered juice under pressure created in the filter press is supplied to the accumulator SB1.

Step TP.4 Juice Concentration

The filtered juice is fed to the evaporator BA from where the 5,560% digested diffusion juice (or aqueous concentrate) is recovered. From the evaporating device VA diffusive juice moves in the collection of SB2 and further by means of the centrifugal pump NTs1 in a sbornikmernik of CM1.

Step TP.5 Preparation of syrup

It includes preparation of sugar syrup and mixing of rosehips juice with sugar syrup.

Step TP.5.1 Preparation of sugar syrup

Sugar syrup is prepared in AP solvent apparatus, where sugar sand, citric acid, hot water are supplied and the mass is mixed until sugar syrup is obtained with density of 73%. Sugar syrup is sent to filter-press FP2 by means of centrifugal pump NC3, from where it is supplied to CM2 collector.

Step TP.5.2 Mixing rosehips juice with sugar syrup

Diffusion juice (water concentrate) from CM1 collector chamber is sent to AC mixer, sugar syrup is supplied from CM2 collector chamber. After mixing, syrup from the device mixer EXPERT is extorted by the centrifugal pump NTs2 in the collection of SB3.

UMO.6 Packing, labelling, packaging

Syrup is supplied from SB3 collector to packing shop. The syrup is poured into 250 ml glass bottles. Syrup bottles are sealed with aluminium caps, packed in corrugated cardboard boxes and marked in accordance with the regulations where:

trademark, manufacturer's name and location;

product name and type;

net mass, ml;

date of manufacture and date of packing (month, year);

Batch number and shipping date

information that according to the test results the product meets the requirements of regulatory and technical documents;

shelf life;

storage conditions.

Regulatory documentation for rosehips syrup

The rosehips syrup is affected by GOST 2849990. Syrups. General Specification (Syrups. General specifications).

5.2.1 Appearance

Rosehips syrup is a dense homogeneous liquid from light brown to reddish brown in color, a sweet peculiar taste characteristic of rosehips.

5.2.2 Syrup Packaging

The syrup is poured into 250 ml glass bottles. Syrup bottles are sealed with aluminium caps and packed in corrugated cardboard boxes. When bottling syrups, deviation from the capacity ± 3% is allowed.

Packing of syrups sent to the regions of the Far North and areas equated to them is carried out according to GOST 15846.

5.2.3 Marking of syrups

For each bottle with syrup, an artistically decorated label must be pasted according to the regulatory and technical documentation, indicating:

trademark, manufacturer's name and its subordination or manufacturer's name (index, number, code) and its subordination;

syrup names;

bottling dates;

warranty shelf life;

capacity, l or cm3;

designations of this standard;

syrup treatment method;

special distinguishing sign (for syrups of special purpose);

storage temperatures;

energy value.

The label may additionally include:

name of the recipe development organization and its subordination;

brief characteristics of syrup base;

method of consumption;

inscription "Vitaminized."

Transportation marking of corrugated cardboard boxes with syrups is carried out according to GOST 1419296, with the application of manipulative signs (images indicating methods of handling the load) "Brittle. Careful, "" Top, "" Protect from moisture. "

5.2.4 Transportation and storage of syrups

Transportation of syrups is carried out in boxes according to GOST 2328578 by transport of all types in covered vehicles in accordance with the rules for the transportation of perishable goods valid in this mode of transport.

Transportation of syrups in open vehicles is allowed during intra-city transportation.

Syrups shall be stored in ventilated room at temperature not lower than 0 and not higher than 22 ° С.

Conclusion

During the design, the process line for the production of rosehips syrup was described, the characteristics of the main and auxiliary equipment, the stage material balance were given and the requirements of the regulatory and technical documentation were listed.