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Orange is a fruit that well known as the colour named after it. U SA produces 625 mil gal
every year, mostly from Florida. There are five varieties, as different variety ripened at
different time a year.

    

Orange at the farm. Brix determined as the bench mark for the harvesting process, at least
10% sugar.

The yield being harvested and straight brought to the processing plant to prevent from the
rotting.

The fruits were transport by the truck, 22 tonnes a t a time.

At the processing plant, the oranges were washed to flush away any insects and excess dirt.

The oranges then pass through the conveyer as to be graded and the leaves removed .

The oranges were separated due to size and sent to t he juice extractors, which can extract
1000 oranges per minute.

The oranges were dropped into a range of metal probe that squeeze the juice.

There were 2 types or juice produce, with pulp and no pulp.

The untreated orange juice ferment in few days. Thus, it was pasteurized to prolong the
shelf-life.

Lastly, the juices were packed into the cartons.


      
The raw material for the orange juice is the orange that freshly harvested from the
farm with a big scale. The oranges transported to the processing plant, and being
washed to remove the dirt. As the fruits being washed, they passed through the
conveyer and being graded according to size. The fruits that had been washed and
graded were smashed with the rate 1000 oranges per minute using the juice
extractors. After that, the pulpy juice then separated, between the pulpy, or no pulps.

    
The juice then pasteurized as the freshly juice will ferment in several days. After
being pasteurized, the juices were packaged into the boxes.

      


After being packed, the orange juices were stored in the chiller.

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The packaging were prepared, as the stream of paper rolled and formed several layer. Lastly
labelled and cut p recisely with aid of camera.

They later went to the turning station and flipped upside up and hot metal

The paper was cut as the function at the lid shed .

Then, the chips were made, using water, potato flakes and corn starch.

A conveyor deliver the mixture and disperse it, the dough become long potato sheet were
cut into the shapes by the rotary cutter.

The scrapper separated the potato chips and it was brought to the fryer.

As they went to the fryer, they were shapen to be more stackable concave shape.

The chips were spend 11 seconds in hot oil.


Then they travel at the blower to remove excess oil and given the flavour .

The workers will stack the potato, and at another conveyor they were loose up. The chips
then forced into the bottle .

Lastly, the spinning head prepare the bottom of the potato and they ready to be shipping.

      


The raw materials for the potato chip are water, potato flakes and starch. For the
packaging purpose, the papers were used to make the bottle.

    
The potato chips were preserved by drying method, that is using frying technique
which they were passing through the hot oil before being dried again from excess oil
using blower.

      


After being dried, the potato chips were stacked into the bottle and sealed with air
tight condition .

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The fish for high grade sushi were caught one by one.

Using the Japanese technique, namely ikijimae method or fresh kill, as the incision were
made at the hind brain that kill the fish but the heart not stop from pumping. Another incision
also made at the tail to ensure all the blood were drain out.

The fish then brought to t he fish market.

      


The fish for high grade sushi were caught one by one as the fish that caught in the
net will have damage tissue and the blood left in their bodies after they died.

    
The fish were stored in the ice box or freezer, which maintain the low temperature.

      


After being processed, the fish were sent to the fish market.
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The tea bushes takes 5 years before could be harvested and only the youngest bud at the
top of the bushes .

The leaves then taken to the mill.

Inside the mill, the leaves were crush and tear results in the aroma as they bruised at the
surface.

To preserve the flavour, the leaves were heated and dried. Different tea were made from
same leaves as they depend on the vary of heating and drying.

Lastly, the tea were packaged into the teabag, with the capacity of production is 300 teabag
per minute before being packaged into the boxes.

      


The tea bushes takes 5 years before could be harvested and only the youngest bud
at the top of the bushes . the tea leaves then taken to the mill and crush using the
machine.

    
The leaves were preserved by heating and drying technique, which the aroma
depend on this step.

      


After being processed, the tea leaves were packaged into the teabag before being
distributed in boxes packaged.