newal chand mohan lal

1. PRESENTATION
ON
INDUSTRIAL TRAINING
AT
NEWAL CHAND MOHAN LAL
DATE OF PRESENTATION: 18/09/19
NAME : NITIN SINGH
ROLL NO : 161335120
COURSE :Btech(Chemical Engg)
SEMESTER : SEVENTH
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2.  Indroduction
 Units of company
 Safety and precaution
 Products of the company
 Application of products
 Role of trainer and trainee
 Conclusion
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3. Newal chand mohan lal Industries limited is the flagship company of
the NCML group. It was established in the year 1996 and was converted
in to public limited company in the December 2010. The company had
taken over the proprietorship business which was in the business of
trading of edible oils,Vanaspati ghee and packing there of since 1960.
The company has started imporing Vanaspati oil in the year 2003. It was
ventured in to manufacturing activity and within span of three years
established refinery unit with 600 TPD.
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4.  Refining unit
 Quality control and assurance unit
 Packing unit
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5. The crude oil obtained either from expellers or solvent extraction plant
contains impurities, which must be removed to make the oil edible . The
process of removing these impurities is called refining.
The main steps of refining a crude oil are :-
1. Pre –treatment
2. Degumming
3. Bleaching
4. Deorderization
5. Fractionation
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6. After unloading the oil is stored in crude oil
storage tanks from where it is fed to the feed
tanks for the refining plant The storage tank
used to store the crude oil has a temperature range of
30-50 degree Celsius , the crude oil is considered as
the raw material .
In this process the temperature of the raw material is
raised to 110 degree celsius which results in
essentially vapourising all moisture after which
further processing of edible oil takes place.
Figure no 1
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7. The dried oil is mixed with food grade
phosphoric or in other oils like soyabean oil
the oil is water degummed by pumping the
crude oil in continuous and constant steam by
pump and heated to required temperature in
heat exchanger line after that the whole
material is taken into the tank where required
quanity of water is added to hydrate the gums
and allow them to get into the water phase.
Then these gums are fed to the series of
washers for getting the value added product
called lecithins from soyabean oil.
FIGURE NO 2
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8. The continuous bleaching system consists of various steps as:
 Slurry prepration
 Bleaching
 Filtration
Slurry Preparation:
The degummed oil received from the degummers and after vacuum
drying is heated upto 90-110degree Celsius in the heat exchangers
or economisers and is sprayed on the top of the bleacher chamber
which operates under vacuum. Here it is dried and subsequently
mixed with bleaching earth.
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9.  In the bleaching process bleaching earth is applied to crude
oil ,minimizing its content of pigments heavy metals and the
phosphorous remaining after degumming. It is based on the
principle of adsorption of unwanted substance to on to
bleaching earth .
 This improves the appearance and taste of oil.
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10.  Oil is separated from the spent bleaching earth
through a series of filters leafs in the filtration
vessel. There are generally two alternating
pressure leaf filters one removing the earth and the
other blows the steam in the earth to recover the
oil absorbed in the earth.
 After receiving the oil from the filters it is further
taken through the security filters to ensure that
there is no physical impurity present in the oil.
FIGURE NO 3
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11.  Up to this stage, most of the impurities such as
trace metals and phospholipids and traces
ofOxidising agents have been removed from
the oil. In steam refining or deodorization, free
fatty acids, mono- and di-glycerides and
oxidation products are removed, collectively
called PFAD Palm Fatty Acid Distillate, the
by-product. FIGURE NO 4
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12.  In physical refining, high temperatures 240-270°C and low pressure –
vacuum of 3.0mbar are utilized to remove unwanted components from the
pre-treated oil.
 The temperature of bleached oil free of moisture, being raised to about
260°C is sprayed into the deodorizer.
 It descends through the column filling up the first tray and overflows to the
second and third, as it moves, steam of 0.1bar is injected, continuously
stripping the volatile components, which are sucked out by vacuum.
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13.  Refined palm oil is a mixture of saturated and unsaturated components
(glycerides).
 To add value to this refined product, the oil is fractionated by
crystallization to achieve a separation of the two components.
 From storage tanks, the oil is loaded into the crystallizers, whereby the oil
temperature is raised to 90-100°C and cooled to 50°C before it is chilled.
The remaining liquid(olien) is then separated by the solid fraction by
means of centrifugation.
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14.  Quality of oil refined and fractionated is very important
in maintaining marketability.
 Quality control and assurance measures taken to ensure
that every oil product/ batch passing out from the plant is
within required quality specifications. Raw material is
tested prior to processing and plant parameters are set
accordingly to produce oil of desired quality. Oil quality
is controlled throughout the stages of production. At
storage, oil qualities are monitored daily to ensure the oil
stability is maintained until the commodity reaches the
customer. All these testing parameters will be done in.
FIGURE NO 5
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15.  FFA%
 MIV%
 Colour
 Iodine value
 Saponification value
 Unsaponifiable matter
 Refractive index
 Acid value
 Peroxide value
 Cloud point
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16.  After refining of crude oil in to various
products the refined oil is transferred to the
packing section here packing of refined oil
takes place in to respective tins, bottles, jars
and cans.
 Pouching – 70 TPD
Bottling section – 100 TPD
Tin section – 200 TPD
Jar and cans - 30 TPD FIGURE NO 6
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17.  Do not enter any particular department without permission.
 Wear caps,gloves and mask for particular work.
 Do not touch any machinery or equipment without having proper
knowledge of it.
 Wash your hands and senitise them.
 Fire extinguishers and water hydrant are installed in the plants.
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18. 1.REFINED PALM OIL
2.REFIEND PALMOLEIN OIL
3.REFINED COTTON SEED OIL
4.REFINED CANOLA OIL
5.REFINED SOYABEAN OIL
6.REFINED SUNFLOWER OIL
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19. 1.PALM FATTYACID
2.ACID OIL
3.SOYA FATTYACID
4.STERIN
BRANDING OF PRODUCTS
 Refined Soya and Sunflower Oil and cotton seed oil – MAANIK
 Refined Palmolein Oils – SHAN
 Refined Canola Oil - GIO
 Mustard oil – MOTI
 Kachhi Ghani – MAANIK
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20.  They are used in food both in cooking and as well as supplements.
 They are also used in oil lamps and as a substitute for petroleum based
fuels.
 Sunflower oil is also used to make bio diesel.
 However sunflower oil is also used in paint industry.
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21.  During training, there were several tasks assigned to me with guidance of
supervisors and production manager along with the team of quality control
department. My training is comprises in both Production and QC
Department. My training comprises of 4 weeks in which 3 weeks in
production department and 1 week in QC department. Mr. anand kumar
(Production Manager) and Mr. Abhay rajput (R&D Manager) had taught
me a lot in handling some critical situations in plant and as well as abhay
sir taught me how to approach for R&D of any new product. They also
taught me how to deal with other members in the organisation.
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22.  During my training I felt and learned that theoretical knowledge and
practical world is totally different. I learned a lot about how to get
connected with every person of the company. There was strict rule in the
company if any finished goods gets rejected by Quality Control so it
cannot be dispatched or used further, whether it gets failed into micro-
biology. During my training I also got opportunity to work with marketing
department so I learned some strategies to grab the attention of market
towards the product.
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