Process description for plastics and related products

 

• Plastic Sanitary Fittings Making Plant
• Erasers (Rubber) Making Plant
• Rigid Polyvinyl Chloride Corrugated Plastic sheet Making Plant
• Plastic and Polyester Zippers Making Plant
• Black Insulating Tape Making Plant
• Rubber Shoe Soles Making Plant
• Injection Moulded Plastic Educational Materials
• Melamine Table Wares Making Plant
• H.D.P.E Woven Sacks Making Plant
• Latex Foam Products Making Plant
• Spectacle Frames by Fabrication Plant
• Injection Molded Products Making Plant
• Plastic Containers Making Plant by Blow Molding
• Plastic Tanks (Sintex Type) Making Plant
• Plastic Plates, Dishes and Lunch Boxes M. Plant
• Fiber Glass Reinforced Plastic Products Making Plant
• Plastic Syringes and Disposable Needles Making Plant
• Infusion and Transfusion Kits Making Plant
• Polyester Spin Fiber and Filament Making Plant
• Disposable Surgical Gloves Making Plant
• NRP Ballistic Helmet Making Plant
• Plastic Raincoats Making Plant
• Plastic Combs and “Midos” Making Plant
• Formica Sheets Making Plant
• Pvac (Polyvenyl-Cetate) Wall Coating Making Plant
• Plastic File Covers and Folders Making Plant
• Plastic Buttons Making Plant
• Plastic Products by Rotary Thermoforming of Plastomers
• Rubberized Fabrics Making Plant
• PVC Pipes, Conduits and Other Fittings Making Plants
• Plastic Helmets/Hats Making Plant
• Plastic Gutters down Pipes and Conduits Making Plant
• Synthetic Marble Producing Plant
• Plastic Chairs and Tables Making Plant
• Toothbrush Making Plant
• PVC Cables Making Plant
• Paint Brushes Making Plant
• PVC Foot Wears Making Plant
• Self-Adhesive Labels Making Plant
• Paraffin Wax Making Plant
• PVC Wall Covering Making plant
• PVC Windows Making Plant
• Recycled Plastic Products Making Plant
• Hard Rubber Battery Container Making Plant
• Plastic Filament Twine and Rope Making Plant

 

Process descriptions for Beverage items

 

• Wine Production

• Coffee Processing :Roasting, Grinding & Packing

• Processing or Fruit-Based Drinks

• Production of Malt for Breweries

• Molasses Based Alcohol Production Plant

• Purified Water Bottling Plant

• Soft Drinks Bottling Plant

Maize starch production

Maize is cleaned and transported into steeping vats. The steeping water has a temperature of maximum 52 ⁰C which is maintained by circulation via a heat–exchanger. To facilitate the gluten separation about 0.2 to 0.3% sulfurous acid is added. This additive also bleaches the starch. The steeped maize is discharged by screw conveyors to the de-germinating mill. It breaks up the maize kernels and sets the germs free without damaging them. The maize slurry drops into the germ separator where the fat-containing germs are separated from the slurry and flow into a container. They are pumped into a washing machine and a dewatering press. The germs are then dried and ready for storage. Having high-value edible oil content of about 45%, the germs can be used for oil extraction. The maize slurry flows into the container and is pumped to the refiner mill. For coarse fiber washing, the slurry is delivered to an extraction section. The starch milk is collected in raw milk vessels equipped with stirrers. The crude starch milk is pumped to the extraction section for fine fiber washing. From the extractors, the starch milk flows to the container. This is followed by a series of filtering and refining processes that result in high-quality maize starch. By-products of the process include high-quality animal feed.

By using an alternative technology, maize starch can be made using a larger scale and capital intensive technology. As compared to the technology used to produce maize starch at a smaller scale, this technology is expensive but requires less labor per unit of output

Process discription for metal Based Construction

 

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• Wire Gauge Making Plant
• Cocks and Valves (Water Line Fittings) Making Plant
• Steel Profile Making Plant
• Barbed Wire Making Plant
• Capped Nails Making Plant
• Aluminum Frames Making Plant
• Bolts and Nuts Making Plans
• Water Flow Meter Making Plant
• Metallic Doors and Windows and Frames Making Plants
• Gabion Making Plant
• Hinges Making Plant
• Door Locks Making Plant
• Corrugated Iron Sheets Making Plant
• Cupboard and Drawer Locks Making Plant
• Pad Locks Making Plant
• Reinforcement Iron Bars Making Plant
• Draft (Drawing) Machine Making Plant
• Steel Fabrication and Ironwork Factory
• Sieve for Building Materials Making Plant
• Curtain Rails, Stoppers and Runners Making Plant
• Wood Screw Making Plants
• Metal Polishes Making Plant
• Metallic Sanitary Fittings Making Plant
• Steel Pipes Making Plant
• Galvanized Iron Sheet Products Making Plant
• Wire and Wire Products Making Plants

 

Glucose grades and technology

Glucose is viscous syrup liquid which is a mixture of dextrose maltose, and other higher oligosaccharides, derived from starch by acid or enzyme hydrolysis and about 20 % water. In public health, glucose is considered a life-saving product since it is given to patients who can not take their diets through the normal process. In this regard, glucose can be considered as one of the most essential pharmaceutical products which are used in all health care institutions. In addition to this, a considerable amount of glucose is used for processing in brewing, pharmaceutical, tobacco tanning, paper, and adhesive industries. It has also many applications in canning or food preservation, baking and dairy.

Glucose is categorized by the national list of drugs for Ethiopia (NALIDE) under the category of therapeutic dietary preparations, fluids, and electrolytes, under the sub-heading of potential fluids assigned with a five-digit character of FE.200. There, it is classified under major groups follows:

                        Dextrose -       injection, 5 % in 500ml & 100ml

                                                              10 % in 20ml, 500ml & 1000ml

                                                                4 % in 20ml

                        Dextrose in Normal – injection, 5 % in 500ml & 1000ml

                                                                          10 % in 500ml & 1000ml            

Thus, glucose is produced in different contents and types. Depending on the contents and degrees, as aforementioned, there are about five brands of dextrose and 4 normal saline brands of dextrose. These are only glucose types relating to pharmaceuticals with specialized medical practices.

In addition to medical practice, glucose has got a wide application. It can be obtained by the conversion of refined starch by making use of acid and/or enzymes. Depending on the degree of hydrolysis and the type of enzymes used, a wide range of glucose can be obtained characterized by its typical carbohydrate compositions as labeled by its dextrose equivalent value.

In line with its properties – like that of sweetness, viscosity, water retention, bodying anti-crystallizing plasticity – glucose is used in the confectionery and dairy industries as an essential ingredient. Four types of glucose are briefly described below:

A. Acid Converted Glucose Syrup

This type of glucose has 30 to 45 DE.  The water retention property makes this ideal for the making of all kinds of sweets manufactured by the confectionery industry which makes biscuits, cakes, and ice cream.

B. High Maltose Glucose Syrup

This type of glucose has 40 % to 55 % maltose with 38 to 44 DE.  Due to its smooth moisture regulation properties coupled with high boiling and low freezing point effect, it is used in food preparation, such as pastries, jams, salad dressings, fruit and ice cream preparations.

C. High Converted Glucose Syrup    

High dextrose equivalent (55-65 DE) could be obtained by double acid/enzymatic conversion. This type of syrup is applied mainly in pastries, soft confectionery produces, fruit preserves such as canned fruits, jams, and jellies.

D. High Maltose Low Dextrose Syrup

The 50 DE glucose syrup has a special sugar composition (50 % maltose, 125 dextroses) which is very similar to that of malt. Hence, this is ideally suited for the brewing industries as a complement to malt, or as a substitute for un-malted cereals.

Glucose production process

Fruit processing technology

The raw fruits are unloaded into the washing basin and washed on the roll conveyor by means of a spraying system. And, they are picked up by the discharging elevator. There, they are sprayed again and subsequently transported to the fruit grader. They are calibrated according to sizes, and subsequently, fall on to conveyor belts. From this conveying system, the fruits are collected by chutes into the automatic fruit peeler where the fruit peels are scraped out while the waste is being removed by a belt conveyor. The fruit parts and the juice are transported to the juice line.

On the picking and sorting belts the peeled fruit cylinders are inspected and cut into slices. The slices emerging from the slicing machine are picked again and sorted. The clean fruits are manually led to the coring and can loading machine, while the spotted slices are manually taken to the re-sizer/corer/cutter machine on the opposite side of the belt and, if required, cut into pieces.

The slices are filled into cans. The filled cans are transported to the vacuums syruper and placed there on the feeding conveyor to be filled up with sugar solution and closed under vacuum and pasteurized.

If desired, the slices can be processed to titbits and canned in a special titbit filling line. The fruits cores are conducted to the milling unit by means of a conveyor belt together with the crushed fruit parts and the juice from the peelers. After milling the mash is collected in a preliminary juice extraction vessel. The juice is pumped to the entry vessel of the tubular heater and cooler. The mash is mechanically pressed and the resulting juice collected in the entry vessel. From here, the juice flows to the tubular heater and is heated up to 90 ^o C for sterilizing purposes, then cooled down to 45 ^o C and treated enzymatically to reduce the pectin content. The treated juice is pre-cleared by means of a centrifuge and conveyed to the concentration plant where it is concentrated to the final density required. The concentrate is stored in tanks or shipped in drums.

Alternatively, it is possible to use a technology that processes and can a single variety of fruit such as pineapple or mango or papaya at a lower cost of investment. This also requires relatively lesser production manpower. However, this makes the plant to be dependent upon the availability of the chosen variety.

Mango leather production process

Milk powder production

Sugar Processing Energy Flow Chart

Sugar from sugar cane: Production process with flowsheet

Maize starch production process flow chart

 

Sweetening of sour gas by a thermal swing process

NOx removal system by SCR process