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Pack House Design

This document provides information on the design and development of a packhouse. It discusses the differences between a packhouse and cold storage facility, and describes the key mechanisms and processes within a packhouse. These include receiving, sorting, grading, sizing, washing, cooling, waxing, packaging, palletizing, and conveying produce. Safety measures to prevent mechanical bruising are also outlined. The document concludes with details on recommended packhouse layout, construction materials, roofing, flooring, walls, and other design elements.

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735 views24 pages

Pack House Design

This document provides information on the design and development of a packhouse. It discusses the differences between a packhouse and cold storage facility, and describes the key mechanisms and processes within a packhouse. These include receiving, sorting, grading, sizing, washing, cooling, waxing, packaging, palletizing, and conveying produce. Safety measures to prevent mechanical bruising are also outlined. The document concludes with details on recommended packhouse layout, construction materials, roofing, flooring, walls, and other design elements.

Uploaded by

rana__singh
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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DESIGN & DEVELOPMENT

OF

PRAGATI SINGHAM
PH.D (I YEAR)
FPE
CONTENTS

• Packhouse Vs Cold storage


• Mechanism
• Function
• Process flow
• Safety measures
• Plant layout
• Construction design
PACKHOUSE VS. COLDSTORE

PARTICULARS PACKHOUSE COLD STORAGE

Aim Increment in Market potentiality Extension of shelf life

Unit Cleaning/washing/grading/ Cleaning/grading/sortin


operations sorting/ g/ cooling/storage
waxing/storage/transportation

Governing APEDA or private sector MoFPI or private sector


body
MECHANISM OF PACKHOUSE

Farm Retail
Pack House Consumers
Produce Stores

•Cleaning
•Grading
•Washing
•Drying
•Inspecting
•Packing &
etc.
FUNCTION OF PACKHOUSE

Acts as an-
– accumulation or collection point

– temporary holding area prior to distribution

– dispatch point of produce to different destinations


Process flow for ‘Carabao’ mangoes destined for export markets (www.fao.org)
PROCESS FLOW IN PACKHOUSE

RECEIVING
• Maturity assessment
• Removal of foreign matters
• Trimming
Internal breakdown in ‘Carabao’ mango

WEIGHING (Digital)
• 1kg scale -manual sizing (individual)
• 50 or 100kg scale
(incoming & outgoing produce)
PROCESS FLOW IN PACKHOUSE

SORTING

Surface defects Color sorter

GRADING
Static – inspection table
Dynamic - moving belt

Dynamic grader
PROCESS FLOW IN PACKHOUSE

SIZING

• Based on weight/density

• Based on dimension
PROCESS FLOW IN PACKHOUSE

WASHING
• Water-chlorinated water-water

• Water-hot water/steam(50-65°C for 10-25s) with brush


PROCESS FLOW IN PACKHOUSE

REMOVING FIELD HEAT

• Contact icing
• Hydro-cooling
• Forced air cooling
• Vacuum coolers(may be tunnel)
• Evaporative cooling

Dryer Blower

A FIRST-IN, FIRST OUT(FIFO) SYSTEM


PROCESS FLOW IN PACKHOUSE

WAXING

• Food-grade waxes to reduce moisture loss


• Applied by
– foaming/ spray/ dipping and dripping Waxing of citrus by spraying

CONVEYING
• Belt conveyor
• Gravity conveyor (manual moving of conveyor)
PROCESS FLOW IN PACKHOUSE

PACKAGING
• For delicate produce

• Less delicate produce

Bagger for retail packing


PROCESS FLOW IN PACKHOUSE

PALLETIZING

Pallet for unitized handling of containers

Examples of container dimensions


that are compatible with metric
pallets (1 200 × 1 000 mm)

Chimney stacking pattern of cartons on a pallet


and a central air space to allow heat to escape Insulated pallet
from the cartons
SAFETY MEASURES
(MECHANICAL BRUISING)

Rubber or plastic hoses used as bumpers Delivery of fruit from a roller conveyor to a belt
conveyor

Blanket to de-accelerate the speed


SAFETY MEASURES

A B

Recommended design for a tank filled with liquid: (A) poor design may contain dead ends (B) design with improvements
for hygiene (Rahman 2007)
PACKHOUSE LAYOUT (U-SHAPE)
10
9

7
1
2
6

3 5

4
CONSTRUCTION DESIGN

MATERIAL OF CONSTRUCTION

• Wood or bamboo: tables, benches, bins, crates and pallets


(dry product)

• SS 304 and SS 316: food contact surface

• Tungsten inert gas welding food contact joints. Metal inert gas
welding non-food contact joints
CONSTRUCTION DESIGN
ROOF
• Overhanging (atleast 1 m)- canvas or plastic
• 3 m above the floor (height improve ventilation)
• Galvanized iron sheet with insulation (PS or laminated plastic)
• Translucent or corrugated roofing panel (light)
• Screened roof vents

FLOORING
• Concrete, smooth finished
• Thick α load (reinforced with wire mesh & iron bar)
• mostly 10 cm
• heavy load-13-15cm
• Slope 2-4%
CONSTRUCTION DESIGN
DOOR & DOORWAY
• Width -1.5m(min)
• Gap between door & jambs 3mm(max.)

WALLS
• Concrete, smooth, non-absorbent, pest proof
• Slope 45° Door & doorway
• Floor-to-wall and wall-to-wall radius 5-6cm (min)

CEILING
• Acoustic board
• Distance between finished floor and ceiling- 2.4m (min)
• Paint-white
CONSTRUCTION DESIGN

WINDOWS
• Screened (opening max 3mm)
• Slope 45°
• Height- 1m above floor

An evaporative cooler that makes use of cellulosic pads


VENTILATION (inset) as wetted media
• Cellulosic evaporative cooling pads (reduces temperature)
• Evaporative coolers

LIGHTING
REFERENCES
• http://mpstateagro.nic.in/Project%20Reports%20pdf/BANANA%20PACK%20HOUS
E.pdf

• http://www.haith.co.uk/

• https://www.magrabi-agriculture.com/packhous.htm

• Rahman, M.S. 2007. Hygienic design and sanitation. In M.S. Rahman, ed.
Handbook of food preservation (2nd ed.), pp. 957-968. Boca Raton, Florida, CRC
Press.

• Mitchell, F.G. 1992. Packages for horticultural crops. In A.A. Kader, ed. Postharvest
technology of horticultural crops, pp. 45-52. Davis, California, Univ. of California.

• Reyes, M.U. 1988. Design, concept and operation of ASEAN packing-house


equipment for fruits and vegetables. Postharvest Horticulture Training and
Research Center, University of the Philippines at Los Baños. 56 pp.
THANK YOU

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