History of Siwes PDF

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CHAPTER ONE 1.0 INTRODUCTION 1.1. DEFINITION OF SIWES SIWES stands for Students Industrial Work Experience Scheme. It is the accepted skills training program, which forms part of the approved minimum Academic standards in the various degree program for all Nigerian tertiary Universities (N.U.C 1996). SIWES goes a long way in putting to test the level of knowledge a student has acquired during the industrial training program. It is an effort to bridge the gap existing between theory and other practice of architecture, engineering and technology, sciences, agriculture and other professional educational programs in the Nigerian tertiary institutions. It is aimed at exposing students to machines and equipment and professional work methods in industries and other organizations. The scheme is a tripartite program, involving the students, the universities and the industries (employers of labor). It affords students the opportunity to familiarize and expose themselves to the knowledge and experience needed in handling equipment that is not readily available in their various institutions. Before the establishment of this scheme, employers believed that the theoretical education in tertiary institutions were not adequate enough to meet most of the needs of employers of labor. 1.2

HISTORY OF SIWES Students Industrial Work Experience Scheme (SIWES) was established in 1971 by decree

47 with the aim of promoting and encouraging the acquisition of skills in the private and public industries. Its relevance in education system cannot be over emphasized as it develops the student to become skilled and experience professionalism in their various disciplines. It enables students to appreciate the basic concept involved in their field of study. It is also an effort to bridge the gap existing between theory and practical, in the sense that it exposes students to real industrial work experience. SIWES, which involves the University authorities and the industrial sector, runs for 24weeks for students in the fourth academic year in universities. The scheme was organized by the Federal Government and jointly coordinated by the Industrial Training Fund (ITF) and the Nigeria Universities Commission (NUC).The importance of the training scheme is 1

justified as it is a research field, which enables students to be totally in-depth in finding the working culture, practice and tools in their various areas of specialization. 1.3

OBJECTIVES OF THE SCHEME

1. To provide an avenue for students in the Nigerian Universities to acquire industrial skills and experience in their various field of study. 2. To prepare students for the work situation they are likely to meet after graduation. 3. To expose students to work methods and techniques in handling equipment and machinery that may not be readily available in the universities. 4. To make transition from the university to the world of work and thus enhance student’s contacts for future job placements. 5. To provide students with the opportunity to apply the theoretical knowledge they had gain in school to real-life work situation, thereby bridging the gap between university work and actual practice. 6. To enlist and strengthen employers involvement in the entire education process of preparing university undergraduate for employment in the industry. 7. To provide students with an opportunity to apply their theoretical knowledge in real work situation, thereby bridging the gap between University work and actual practice. 8. To serve as opportunity for self- actualization for students thus making positive and commendable contribution within the scope of his/her knowledge.

1.4 RELEVANCE AND JUSTIFICATION OF SIWES One of the significant features of advanced industrial societies is the degree to which they have achieved progress in the field of science and technology. This had enabled the citizens to enjoy a good standard of living, which exceeds that of the developing Countries. Thus, formal education comprising of field or industrial work is vital for the production of graduates with

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increasingly specialized skill. Therefore, Students Industrial Work Experience Scheme (SIWES) is relevant for; 1.

Improvement of science and technological education

2.

Skilled manpower development

3.

Creation of a community with increased standard of living

4.

Development of critical and scientific approach to problems and their solutions.

5.

New innovations in the field of science and technology.

As a matter of fact, the student industrial work experience scheme (SIWES) is a promotion for the growth of science and technology, Engineering, Agriculture, Medical, Management, and other professional program in the Nigerian tertiary Institution.

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CHAPTER TWO 2.0

LITERATURE REVIEW

Soft drink (also called soda, pop, coke, soda pop, fizzy drink, tonic, or carbonated beverage) is a non-alcoholic beverage that typically contains water (often, but not always carbonated water), a sweetener, and a flavoring agent. The sweetener may be sugar, high-fructose corn syrup, or a sugar substitute (in the case of diet drinks).A soft drink may also contain caffeine, fruit juice, or both. Examples of beverages not considered to be soft drinks are: pure juice, hot chocolate, tea, coffee, milk, and milkshakes. In the late 17th century, scientists made important progress in replicating naturally carbonated mineral waters. In 1767, Englishman Joseph Priestley first discovered a method of infusing water with carbondioxide to make carbonated water . 2.1

BRIEF HISTORY OF 7-UP BOTTLING COMPANY

The Seven-Up bottling company of Nigeria Plc, is the franchise holder for Pepsi Co, the manufacturer and distributor of the well-known and widely consumed brands of soft drinks in Nigeria. Their brands are Pepsi, 7UP, Mirinda, Teem and Mountain Dew, which they produce and market in all present 9 manufacturing plants. They also market their products through their over 200 distribution centres that are also called depots spread over the nooks and crannies of Nigeria. Their workforce is currently in the neighbourhood of 3500 employees.A Lebanese Mohammed El-khalil who came to Nigeria for the very first time in 1926 founded the company. Mohammed is the father of the company's current chairman Faysal El-Khalil. The company metamorphosed from a very successful transport business [El-Khalil Transport] in a bid to diversify the then largest transport company in the entire West of Africa. On October 1st 1960, the exact day our great country Nigeria won her independent, Nigerians also experienced the birth of a soft drink giant as the first bottle of 7Up rolled out from their factory located in Ijora. Since then, the company continued to grow in leaps and the bounds. In the late 80s, they established two more plants in Ibadan and Ikeja. In the early 1990s’ when Pepsi International took over 7Up international, they again got great opportunities to introduce the Pepsi brand to the

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Nigeria people. As of today, the company has its Head Quarter in Beirut and operational bases in three African countries; Nigeria, Tanzania and Ghana. 2.2

ORGANISATION’S MISSION AND VISION

Vision is to become the most admired and innovative company in Nigeria. Mission is to inspire refreshes a youthful lifestyle. 2.3

PROCUREMENT OF RAW MATERIALS

The sugar is gotten from Bua Sugar Company Apapa Lagos. Performs are gotten from Indorama Ventures or Prima Ventures Corks are gotten from Green Ego corks and the RGBs are produced by Seven-up Bottling Company 2.4

GENERAL OVERVIEW OF 7-UP BOTTLING COMPANY

The 7-up bottling company is divided into various departments and sections for easy management. These are: The Quality Control Department. The major function of this department is to ensure that the plant product meets up with the standards provided. It is subdivided into various sub sections these are: Water Treatment Plant: In this section, the raw water is collected and enclosed inside a reservoir after which it goes through a series of treatment processes to ensure it fit for production. Syrup Section: This room is subdivided into the following: The Sugar Dissolving Room: This is where the simple syrup is being prepared by dissolving sugar in the dissolving tank. The Cleaning-In-Place (CIP) Room: This is where chemicals for the sanitization of the lines and mixing tanks are prepared. The Mixing Room: This room is where the final syrup is being prepared. The Concentrate Room: This is where the product raw materials are stored. These raw materials include; concentrates, sweeteners, flavours, dry and liquid acidulants etc. Quality Control Laboratory: This is where both physical and chemical tests are carried out before, during and after production. The tests carried out in the lab include; raw materials tests, raw water tests, treated water test, beverage analysis e.t.c. 5

Microbiology Lab: This is also located within the main laboratory, this is where the microbiological tests are carried out. For example: coliform and total bacteria test on both raw water and treated water, total bacteria and yeast test on crowns and closure, yeast test on the syrup e.t.c. The Bottling Hall :The activities here include; sorting, bottle washing, filling of beverages into washed bottles, crowning, sighting, palletizing, de-palletizing and warehousing. Other Departments Include: Engineering, Finance, fleet, Information System Operation, Human resources and Marketing. 2.5

WATER TREATMENT PLANT

2.5.1

WATER

Water (chemical formula: H2O) is a transparent fluid which forms the world’s streams, lakes, oceans and rain and is the major constituent of fluids of organisms. As a chemical compound, a molecule contains one oxygen and two hydrogen atoms that are connected by covalent bonds. Water is a liquid at standard ambient temperature and pressure, but it often co-exists on earth with its solid state (ice), gaseous state (steam), liquid state. Water on earth moves continually through the water cycle of evaporation and transpiration contribute to the precipitation over land. Water apart from being the major component of soft drinks; it is used in almost every stage of the manufacturing process such as: bottle washing, heating and cooling of beverages and equipment sanitizing. The purity of water depends on the geological source and local surroundings. 2.5.2 CHEMICAL AND PHYSICAL PROPERTIES OF WATER  Water is a liquid at standard temperature and pressure.  Water is tasteless and odorless.  Water is transparent in the visible electromagnetic spectrum.  Water is a good polar solvent and is often referred to as the universal solvent.  The density of water at 1000 Kg/m3.  Melting point 0.00oC  Boiling point 100oC

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The characteristic of water depends on various reasons which may include the following; -

the amount of rainfall,

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the nature of the materials with which the water has been in contact and

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time

In the production of carbonated beverages, control of the quality of water is very essential since high carbonated hardness (alkalinity) can make the acidic beverage to become insipid. Also, since the major constituent of carbonated beverages is primarily water, any objectionable taste or odor present in the water will adversely affect the final taste of the product. 2.5.3

WATER TREATMENT

Water treatment is, collectively, the industrial-scale processes that makes water more acceptable for an end-use, which may be drinking, industry, or medicine. Water treatment is unlike portable water purification that campers and other people in wilderness areas practice. Water treatment should remove existing water contaminants or reduce their concentration that their water becomes fit for its desired end use, which may be safely returning used water to the environment. Water must be treated for the following reasons:  To remove variability in water quality depending on sources, seasons etc.  To remove impurities in water.  Untreated water can lead to poor flavor of the final product.  Untreated water can cause unsightly rings at the neck of the bottle.  Untreated water can cause stringy and flaky sediments in the product.

2.5.4 TREATMENT OF WATER IN WATER TREATMENT PLANT The water treatment plant contains several tanks in which the water are stored and treated. The names of the tanks are; Raw water tank, Reaction tank, Chlorine tank, Buffer tank, Sand filter tank, Carbon filter tank, Polisher tank 1 and 2, UV light tank and Treated water tank. Each of these tanks has its own functions. The functions and treatments that is done in each of these tanks includes; CHLORINE TANK: The prepared chlorine solution is stored inside this tank. The chlorine is between 8-12 ppm (parts-per-million).

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RAW WATER TANK: This tank stores water that comes from Municipal (Abuja water cooperation) which is the major source of water to the company. The raw water pump, pumps the water to the reaction tank. The company has to raw water tank and each are 600,000 litres. THE REACTION TANK: In reaction tank water and chlorine enter simultaneously; the chlorine comes from the chlorine tank. There are three layers which are; 1. Sludge layer: This is the base of the tank in which the deposits of the chlorine goes to. 2. Reaction layer: This layer is at the middle of the tank. In this layer chlorine mixes with the water. 3. Clear layer: This layer is at the top of the tank. Here the chlorinated water moves to the next tank which is the Buffer tank. THE BUFFER TANK: This tank receives the chlorine water from the reaction tank. This tank has a float switch and a float cork which controls the inflow of water. The major function of this tank is to store the chlorine water. The amount of chlorine present in the water is between 8-12 ppm. This tank is known as the intermediate tank. THE SAND FILTER TANK: The intermediate pump pumps the water from buffer tank into the sand filter tank. This tank contains sand which are gotten from the river, these sand are of different sizes. The function of this tank is to filter the chlorine water and the sand helps in the filtration. The second treatment of water which is filtration occurs in this tank. The amount of chlorine present in the water is 6-8 ppm. THE CARBON FILTER TANK: This tank contains activated carbon which is used to dechlorinate (removal of chlorine) the water. Dechlorination is very essential because chlorine is harmful to the body when consumed and it can bleach the beverage. The activated carbon dechlorinate the water by adsorbing the chlorine to it surface. The carbon filter tank also contains small amount of sand which are used to cover the nozzles of the tank and also filters the chlorine-free water when it flows out of the carbon filter tank into the polisher tank. The third water treatment which is dechlorination occurs in the carbon filter tank. The amount of chlorine present in the water is 0 ppm THE POLISHER TANKS: There are two polisher tanks. There is polisher tank 1 which is 5 microns and polisher tank 2 which is 1 micron. The functions of these tanks are; To polish the water to its natural state, to filter the water and remove the smallest particles in the water. 8

The water from carbon filter tank flows into the polisher tank 1 and then the water flows inside the polisher tank 2. THE UV LIGHT TANK: UV light which is known as ultraviolet irradiation is used in this tank as a disinfection method that uses short wave-length ultraviolet light to kill microorganisms by destroying nucleic acids and disrupting their DNA leaving them unable to perform vital cellular functions. The UV light helps in water purification. In this tank the total water treatment is done and treated water which is used for the beverage production is gotten.

2.5.5

DISTRIBUTION OF TREATED WATER Line 1 Distribution tank 2

Line 2 Line 3

Treated water

Laboratory Distribution tank 1

Cleaning Drinking

2.6

BEVERAGE PRODUCTION PROCESS

2.6.1

SYRUP MAKING

Constituents of the Syrup Sweeteners The sweeteners used in a typical soft drink bottling company are granulated sugar which is purchased from sugar refineries and stored in a separate warehouse within the factory. Sugar is basically called sucrose and it is obtained from sugar cane. It is primarily the sweetening agent in classical beverages. For diet products such as 7-up free, H2Oh, and Pepsi light, the sweetening agent is Aspartame and Acesulfame K.

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Preservatives (Sodium Benzoate) Sodium benzoate is a chemical compound added to foods to act as protection against the effect of germs. It has the special characteristics of attacking the biological composition of microbes and thereby destroying them in the process. By this process, it acts as prevention against microbial spoilage of the soft drinks. Buffering Chemicals (Sodium Citrate) Sodium citrate in soft drink partners with citric acid with a view to acting as a buffer against attacks by acid or alkaline substances. This partnership in a way provides adequate protection for the soft drink against accidental addition of those chemicals by implication preserving the taste of the drinks. Other Acids Other acids are added to the soft drinks in order to provide the acidic environment required to ensure the soft drinks attain their shelf life. They could be organic (citric and malic) or inorganic (phosphoric). Stabilizers (Ascorbic Acid) Ascorbic acid, otherwise known as vitamin C, is primarily added to colored soft drinks in order to prevent the fading of their colors. Recent regulations have however diminished its use for that purpose. Coloring and Flavoring Substances Like the name implies, they are added to soft drinks to improve their appeal. In most cases they determine to a large extent, the brand and their uses are technically guarded. The Syrup Preparation The syrup mixing is divided into two stages (1) Simple Syrup preparation. (2) Finished Syrup preparation.

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Simple Syrup Preparation The two major ingredients for simple syrup are; Hot water and Granulated sugar. The simple syrup is prepared in the dissolving room. The preparation goes thus:  Sugar is weighed on the sugar platform  The water in the dissolving tank is heated by the steam sent from the boiler room until the temperature of the water reaches 85 0C, this is done for 15 minutes. The water is boiled to enhance the sugar to dissolve and to kill all microbes present in the sugar.  The sugar is added to the dissolving tank with standard-super cell (filter aid)  After dissolving the sugar to form raw syrup, the raw syrup is passed to the convel filter for filtration. The filtration is done to remove turbidity, debris and ash in the raw syrup.  The raw syrup is then sent into the pre-coat tank. Before the raw syrup is sent to the precoat tank, a filter aid known has hyflo super cell is added to the pre-coat tank in calculated amount with water. These water and hyflo super cell moves in and out from the pre-coat tank to the convel filter in cyclic motion. The convel filter adsorbs the hyflo and sends water only back to the pre-coat tank.  The function of theses filter aids (standard super cell and hyflo super cell) is to improve the quantity of the syrup by way of enhancing the titration.  The simple syrup is gotten after filtration.  The simple syrup is sent to the heat exchanger for heat exchange. The temperature is reduced 85oC to 25oC.  The simple syrup is ready for use and sent to the mixing room for finished syrup preparation. Finished syrup preparation The final syrup is a homogeneous mixture of simple syrup, concentrate and acidulants after adjustment to final volume with treated wate...