Investigation and evaluation of the canning production processes of various cultivars of small white beans
Bekker, Leon Johan (2009-12)
ENGLISH ABSTRACT: The vegetable unit of Tiger Brands annually is responsible for the canning of approximately 115,200,000 cans of a variety of vegetables, of which baked beans constitute approximately seventy percent. The canning of baked beans is subject to a number of challenges with regard to the raw materials and equipment used. The challenges involve the approved raw materials, the storage thereof and the condition and age of the equipment in the plant.
The baked beans are produced throughout the year and inconsistencies in the final product are a major cause for concern. The primary aim of this study was to determine which cultivar of beans is the most suitable for use in the canning industry and whether other cultivars can be used with some adjustments to the production processes to eliminate the current inconsistencies. A further aim was to make recommendations on how to create more capacity and to increase the quality of the final product.
The problem was addressed by analysing the production processes for the three different bean cultivars over a period of approximately three months and determining the behaviour of the different cultivars. It is clear from the data collected that the different cultivars behave differently during the production processes and yield different results at the final stage of inspection.
Human intervention during the production processes also played an important role in the quality of the final product of the different bean cultivars. Human interventions are currently necessary due to the age of the equipment, poor maintenance over the years and modifications made to the equipment to try to increase capacity and the quality of the product.
Further studies could be conducted in some of the areas excluded from this study, to determine the suitability of other bean cultivars for the canning industry.
AFRIKAANSE OPSOMMING: Die groente-eenheid van Tiger Brands is jaarliks verantwoordelik vir die inmaak van omtrent 115,200,000 blikkies groente van verskillende soorte waarvan gebakte bone omtrent sewentig persent van die volume behels. Die inmaak van die bak bone is onderhewig aan unieke uitdagings ten opsigte van die rou materiaal en masjinerie wat in produksieprosesse gebruik word. Die unieke uitdagings behels die verskille in die goedgekeurde bonekultivars, die opberging daarvan en die toestand en ouderdom van die masjinerie in die aanleg.
Die inmaak van die bak bone vind regdeur die jaar plaas en die wispelturige resultate in die finale produk is 'n groot rede tot kommer. Die primêre doelwit van die studie was om te bepaal watter bonekultivar die mees geskikte kultivar vir gebruik in die inmaakbedryf is en of die ander kultivars meer aanvaarbare resultate sal lewer as sekere verstellings in die proses aangebring word om die kwaliteit te verbeter en die teenstrydige resultate uit te skakel. 'n Verdere doelwit was om aanbevelings te maak oor hoe om die kapasiteit van die aanleg te verhoog, sowel as om die kwaliteit van die produk te verbeter.
Die probleem is aangespreek deur die data wat oor 'n tydperk van drie maande oor die produksie prosesse vir die drie verskillende kultivars ingesamel is, te analiseer, en die gedrag van die drie verskillende bonekultivars in elke proses te bepaal. Dit is duidelik te sien in die verskeidenheid van ingesamelde data dat die verskillende bonekultivars verskillend reageer gedurende die produksieprosesse en dus verskillende resultate gedurende die finale inspeksieproses lewer.
Menslike ingrype in die produksieprosesse speel 'n belangrike rol in die uitkoms van die finale produk se kwaliteit by die verskillende bonekultivars. Die menslike ingrype is tans krities belangrik in die produksieprosesse as gevolg van die ouderdom van die masjinerie, die swak instandhouding wat oor die jare uitgevoer is, asook die wysigings wat aan die masjinerie aangebring is in 'n poging om die kapasiteit van die aanleg te verhoog en om die produk se kwaliteit te verbeter.
Verdere studies kan uitgevoer word in sekere van die ander areas wat by hierdie studie uitgesluit is, om te bepaal of ander bonekultivars ook in die inmaakbedryf gebruik kan word.
Please refer to this item in SUNScholar by using the following persistent URL: http://hdl.handle.net/10019.1/956