A Project Report On Tetrapack and Snacks Processing

A PROJECT REPORT ON TETRAPACK AND SNACKS
PROCESSING
A project report submitted to St. Aloysius college

(Autonomous) for the partial fulfillment of the requirement of
degree in
BACHELOR OF VOCATION IN FOOD PROCESSING

AND
ENGINEEERING
By,
SHOBITHA A S
Reg No: 1711030
Bachelor of Vocation in Food Processing and Engineering

St. Aloysius college (Autonomous)
Mangalore -575003
Bachelor of Vocation in Food Processing and
Engineering
ST. ALOYSIUS COLLEGE (AUTONOMOUS)
MANGALURU- 575003
CERTIFICATE
This is to certify that SHOBITHA A S (1711030) of sixth semester B.Voc Food
Processing and Engineering has undertaken the project entitled ‘STUDY
REPORT ON TETRAPACK AND SNACKS PROCESSING’ towards the
partial fulfilment of the requirement of Bachelor of Vocation in Food Processing
and Engineering by St. Aloysius College (Autonomous), Mangalore. No part
of this thesis has been presented for the award of any other degree.
Dr. Adarsha Gowda Dr. Richard Gonsalves

HOD (guide) (Director)
Dpt. of food processing
The External Examiner
UG Examination
Project/Dissertation
DECLARATION
I Shobitha A S declare that the work entitled, ‘STUDY REPORT ON

TETRAPACK AND SNACKS PROCESSING’ has been undertaken by me
during the period 06/11/2019 to 10/01/2020 under the guidance of Mr. Ashok,
Quality Assurance, Megha fruit processing Pvt.Ltd and internal guidance from
Dr .Adarsha Gowda, ( HOD) Department of Food processing & Engineering, St.
Aloysius College Mangalore, in partial fulfilment of the requirements for B.Voc
in Food Processing & Engineering.
I further declare that this report has not been submitted to any other university or
institution.
Date: Shobitha A S
Place: Mangalore
ACKNOWLEDGEMENT
We are using this opportunity to express our gratitude to everyone who supported
us throughout the project. We are thankful for their aspiring guidance, We are
sincerely grateful to them for sharing their truthful and illuminating views on
related to project.
We express our warm thanks to Mrs. Ranjitha Shankar, MD, who granted
permission to carry out our Internship
Our humble and sincere thanks to, Mr. Ashok, Quality assurance, who in spite
of being busy with their duties took time to guide and monitor our progress
We would like to thank HR department who supported to complete our

internships
We extremely thank to Dr. Richard Gonsalves, The Director, for his constant
support during the course of work.
We thank Dr. Adarsha Gowda, Assistant professor department of food

processing and engineering for the support and guidance throughout my project.
We also thank Dr. Praveen Martis, principal of St. Aloysius college

Mangalore for their support
Last but not the least, there were each department heads and staffs who shared
valuable information that helped us in the successful completion of our
internship.
Yours sincerely,
Shobitha A S
ABSTRACT
Food and beverage is the biggest of the consumption categories. The F&B sector
is supported by the vast agriculture sector: India is the biggest producer of pulses,
and the second biggest producer of rice, wheat, sugarcane, and fruits and
vegetables.
The global commercial beverage market comprises of hot drinks, soft drinks
(Carbonated and Non- Carbonated) and alcoholic drinks. Consumers increasingly
are reaching for bottled beverages and snacks to curb hunger between meals. The
term “snack foods” is often used to refer to processed, high-calorie items like
chips and cookies.
The ingredients and formulation of soft drinks are contents of water up to 98%
v/v, Carbon dioxide 0.30-60% m/v, Flavor, Color, Citric acid.
Quality control of Megha fruit processing has some approved tests to ensure the
standards and regulations of spices and raw materials for the production. These
tests are designed to ensure that the products meet accepted standards for
chemical composition and purity as well as levels of different micro-organisms.
It ensures compliance with food safety regulations and to protect public health.
The aim of the work was to study the process involved in the production of
different ready to serve drinks, Snacks and their quality control.
ABOUT THE COMPANY
Megha fruit processing Pvt.Ltd has become one of the home-grown brands. This Industry
launched a packaged drinking water brand - Bindu that led to the establishment of SG
Corporates. Today, it is home to many beverage brands. In 2000, its flagship brand - Bindu
Fizz Jeera Masala - drink, Sipon mango drink, FRUZON, snakup snacks was launched.
Today, Megha fruit processing Pvt.Ltd is one of the most famous food and beverage
companies in India. Being masters in Indian ethnic flavour, SG Corporate has expanded its
products to healthy, fruit juices, soda, and snacks among many other products in the category.
Their two manufacturing units are in Puttur and Hyderabad.
The manufacturing units are equipped with latest technology and machineries and are
workplace to thousands of employees. SG Corporates has a full-fledged sales team who also
played a huge role in the growth of the organization.
Mission:
Since SG’s inspection in 1987, the house of SG’s constantly endeavours to bring the product
that stands for unmatched quality with unparalleled consistency. Spanning across the diverse
sectors like automobiles, Spares, Auto finance, Organic farming, Fruit processing to packaged
food products. SG corporates united by a single cord, pleasure. Pleasure innovating and
designing is the ethos mirrored in all SG enterprises. Simply put what SG provide to people is
Happiness understandable SG’s new range of products packs in exactly that, the “Pure taste of
happiness”
Vision:
To be the country’s favorite taste bud tormentors. To create unique blends and product rich in
imagination and flavor that leave an indelible impression on people’s mind. To stand for
product innovation, sustainable growth and continuous ability to delight our stakeholders.
PRODUCT RANGE
TETRA PACK
Mango 85ml 160ml 200ml

Guava 160ml 200ml
Apple 160ml 200ml
Litchi 160ml
Pomegranate 160ml
Kokum Jeera 160ml
Mojito 160ml
SNACKS
CHIPS
Classic Salt 13g

Red chilly masti 13g
Sour cream onion 13g
Chat masala 13g
Pagal pudina 13g
Tomato ketchup 13g
KNOTTIES
Flaming chilly twist 14g

Flirty tomato twist 14g
South Indian pickle 14g
OTHER PRODUCTS
Classic cheeseballs 14g

Top tomato balls 14g
Tomato teas puff 20g
Onion rings 16g
Chilly wheel 16g
Moong dhal 16g
CONTENTS
Sl. number Particulars Page Number
1 CHAPTER 1 1 - 25
Introduction
• Importance of food science
• Types of beverages and extruded
snacks
• Food safety management system
• QA & QC
• Certifications
• Proximate analysis for the
products
• Packaging materials
2 CHAPTER 2 26 - 29
Review of literature
Aims and objectives
3 CHAPTER 3 30 - 53
Materials and methods
• Raw materials and their role
• Processing steps
• Packaging levels
Analytical tests
4 CHAPTER 4 54 - 60
Result and discussion
5 CHAPTER 5 61 - 67
Conclusion
Reference

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A PROJECT REPORT ON TETRAPACK AND SNACKS

A project report submitted to St. Aloysius college

BACHELOR OF VOCATION IN FOOD PROCESSING

Bachelor of Vocation in Food Processing and Engineering

Dr. Adarsha Gowda Dr. Richard Gonsalves

I Shobitha A S declare that the work entitled, ‘STUDY REPORT ON

We would like to thank HR department who supported to complete our

We thank Dr. Adarsha Gowda, Assistant professor department of food

We also thank Dr. Praveen Martis, principal of St. Aloysius college

Mango 85ml 160ml 200ml

Classic Salt 13g

Flaming chilly twist 14g

Classic cheeseballs 14g

Sl. number Particulars Page Number

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