INTERNSHIP TRAINING AT E.I.

D PARRY (INDIA)
LIMITED KARUR
INTERNSHIP REPORT

Submitted in partial fulfillment of the requirements for the award of the degree
of
BACHELOR OF SCIENCE IN BIOTECHNOLOGY

At the BHARATHIAR UNIVERSITY

By
KAVIYA SREE V
(Reg. No.:
201BT029)

Under the Guidance of

Dr .P.ARUN M.Sc., M.Phil., M.B.A., PGDCRDM., Ph.D.,
Professor

DEPARTMENT OF BIOTECHNOLOGY

Dr. N.G.P. ARTS AND SCIENCE COLLEGE

(An Autonomous Institution, Affiliated to Bharathiar University, Coimbatore)

Approved by Government of Tamil Nadu & Accredited by NAAC with A++ Grade (3rd Cycle -
3.64
CGPA) Dr. N.G.P.-Kalapatti Road, Coimbatore-641 048, Tamil Nadu, India. Website:
www.drngpasc.ac.in | Email: info@drngpasc.ac.in. | Phone: +91-422-2369100

NOVEMBER - 2022
 DECLARATION
Ms. KAVIYA SREE V(Reg. No: 201BT029) hereby declare that the internship report
entitled “INTERNSHIP TRAINING AT E.I.D PARRY” submitted in partial fulfillment of
the requirement for the award of the degree of Bachelor of Biotechnology at the Bharathiar
University is a record of original work done during the period of internshipunder the
supervision and guidance of Dr .P.ARUN M.Sc., M.Phil., M.B.A., PGDCRDM.,Ph.D.,
Professor DEPARTMENT OF BIOTECHNOLOGY, Dr. N.G.P. Arts and Science
College, Coimbatore - 48, and it has not formed on the basis of award of any Degree/
Diploma/ Associateship/ Fellowship or other similar title to any candidate of any university.

(Ms. KAVIYA SREE V)

Reg. No.: 201BT029

Place: Coimbatore
Date:
 CERTIFICATE

This is to certify that the internship report entitled “MICROPROPAGATION, PEST

MANAGEMENT OF CO86032, PI001110 AND ITS PROCESS AND GRADING OF
SUGAR” submitted in partial fulfillment of the requirement for the award of the degree of
Bachelor of Science at the Bharathiar University is a record of original work done by
Ms.KAVIYA SREE V (Reg. No.: 201BT029) during the period (2020-2023) of his/ her study
in Department of Biotechnology, Dr.N.G.P. Arts and Science College,Coimbatore-48 under
my supervision and guidance, and the internship report has not formed the basis for the award
of any Degree/ Diploma/ Associateship/ Fellowship or other similar title to any candidate of any
university.

(Dr.P.Arun) (Dr. P. Chidambara Rajan) (Prof. Dr. V. Rajendran)

Internship Guide Professor and Head Professor and Principal

Place: Coimbatore
Date:

Viva-voce Examination held on…………………

Internal Examiner External Examiner

 ACKNOWLEDGEMENT

This internship report was the most significant accomplishment in my life and it
would not have been possible without the blessing of God almighty and those who
supported and believed in my caliber.
I record my deep sense of gratitude to Dr. NALLA. G. PALANISWAMI, M.D,
AB (USA), Chairman, Kovai Medical Center Research and Educational Trust
(KMCRET) and Dr. THAVAMANI. D. PALANISWAMI, M.D, AB (USA),
Secretary, Dr. N.G.P.
Arts and Science College, Coimbatore for providing me an opportunity to carry out
internship successfully.
I record my sincere thanks to Prof. Dr. V. RAJENDRAN, M.Sc., M.Phil., M.
Tech., Ph.D., D.Sc., Principal Dr.N.G.P. Arts and Science College, Coimbatore, for
every help he rendered before and during the period of internship.
I record my deep sense of gratitude to Mr.VINCENT PAUL E R, MANAGER -
HR, E.I.D PARRY (INDIA) LIMITED for providing me an opportunity to carry out
internship in his office and helped me to gain practical exposure towards the industry.
I express my sincere thanks to Dr. P. CHIDAMBARA RAJAN M.Sc., M.Phil.,
M.Sc., (IT)., Ph.D., Professor and Head, Department of Biotechnology, Dr. N.G.P. Arts
and Science College, Coimbatore for showing sustained interest and providing help
throughout the period of this work.
I would like to extend the sincere thanks to my guide Dr .P.ARUN M.Sc.,
M.Phil., M.B.A., PGDCRDM.,Ph.D., Professor Department of Biotechnology, Dr.
N.G.P. Arts and Science College, Coimbatore for her exemplary guidance and
encouragement.
I take this opportunity to acknowledge my sincere thanks to all the staff
members of the Department of Commerce with Professional Accounting for their
constant inspiration, assistance and resourceful guidance for the completion of this
internship successfully.
I express our sincere thanks to our family and friends for their encouragement,
love, prayer, moral support, advice and sacrifice without which we would not have been
able to pursue the course of this study.

Ms. KAVIYA SREE V

TABLE OF CONTENTS :

S.NO CONTENT

01. INTRODUCTION

02. TISSUE CULTURE

03. TECHNOLOGY USED IN TISSUE CULTURE

04. MEDIA AND ITS PREPARATION

05. MAJOR COMPONENTS OF MEDIA

06. PREPARATION OF LIQUID AND SOLID MEDIA

07. ENTOMOLOGY

08. BOILING HOUSE I

Primary Heating

Juice Sulphitation

Secondary Heating

Juice Filtration

Evaporation

Syrup Clarification

09. BOILING HOUSE II

Vacuum Pan Boiling

Crystallisers

Centrifugalling

Drying of sugar

10. CONCLUSION
 MICROPROPAGATION, PEST MANAGEMENT OF CO6032,
PI001110 AND ITS PROCESS AND GRADING OF SUGAR
INTRODUCTION:

The sugar industry subsumes the production processing and marketing of sugar
globally, the most sugar is extracted from sugarcane and sugarbeet. Sugar is used for
softdrinks, sweets, fast foods, candy and bakery items, sugarcane is used in distillation of rum.

Amongst the loading sugar manufactures in India a total sugarcane crushing capacity
of 43,400TCD, cogeneration capacity of 160MW and distillery capacity of 234KLPD.

By-products: The processing of sugarcane generates bagasse, molasses and press

mud. India sugarcane industry has been using these by products to generate bio ethanol ,
electricity and many other products over the year.

TISSUE CULTURE:
Tissue culture is to create new options for variety release and adoption is an
existing new way to rapidly produce and supply disease free seed cane of existing
commercial varieties. Plant tissue culture is a process by which parts of plants can be grown
in in vitro in sterile culture in a medium containing carbon source, minerals, growth factors
and growth regulators such as hormones. The media consists of some micro and macro
nutrients essential for growth.

TECHNOLOGY USED IN TISSUE CULTURE:

 Uses meristem to clone the mother plant.

 Preserves genetic identity.
 Cane and sugar yield of a tissue culture plants similar to conventionally
propagated plants.

Commonly used variety all over Tamilnadu under the climatic conditions are
1.CO86032

2.PI001110

Pure, clean and healthy seed cane determines the performance of the crop by ensuring
maximum germination and plays an important role in obtaining higher cane yield and
sustaining varietal vigour. Purity of seeds in terms of variety, without mixtures, has a major
impact on the recovery.
 Fig 01: Separating clamp for multiplication

Fig 02: Final stage in sugarcane rooting process under in vitro condition
.

Fig 03: Rooting of sugarcane.

MEDIA AND ITS PREPARATION :
Murashige and Skoog medium (or MSO or MS0 (MS-zero)) is a plant growth
medium used in the laboratories for cultivation of plant cell culture. MS medium was
originally formulated by Murashige and Skoog in 1962 to optimize tobacco callus bioassay
system for facilitating the study of cytokinins. Since then, it is widely used for micro
propagation, organ culture, callus culture and suspension culture. The formulation is a
nutrient blend of inorganic salts, vitamins and amino acid.

Murashige and Skoog Medium (MS) provides all the essential macroelements and
microelements. Potassium dihydrogen phosphate serves as a source of phosphate.
Microelements like Boron, Manganese, Molybdenum, Copper and Zinc play vital role in
plant metabolism. Boron plays a key role in carbohydrate metabolism. Thiamine, nicotinic
acid, pyridoxine, inositol act as enzymatic cofactors in universal pathways including
glycolysis and TCA cycle along with primary and secondary metabolism in the plants.
Glycine serves as a source of amino acid

MS medium is the most used tissue culture medium, of which many variations have
been developed.

MAJOR COMPONENTS OF MEDIA:

Inorganic nutrient: It includes mineral salts that are important for the growth and
development of the plants. It is categorized into two groups: Macronutrients (Calcium,
magnesium, nitrogen) and micronutrients (copper, iron, and zinc).

Organic nutrient: It mainly includes vitamins and amino acids, required for the growth and
differentiation of the cultures.

Growth hormones: It includes auxins, cytokinins, and gibberellins. It is essential for the
growth and development of tissues and organs.

Gelling agents: It includes agar and gelatin. It provides support to the cultures for their
establishment.
PREPARATION OF LIQUID AND SOLID MEDIA:
1. Measure 1L of distilled water in the measuring flask.

2. Weight the correct amount of MS or G5 with vitamins powdered medium. Dissolve it in

800 ml of distilled water.

3. Add 1 ml of the required PGRs. Stir the mixture well.

4. Add 30 g sucrose while continuously stir the mixture. Add more distilled water to make up
950 ml volume.

5. Adjust the pH of medium to 5.7 with 1.0 M NaOH (for preparing solid media, agar is
added to the medium at this stage by constant stirring with slow heat to the boiling point to
make sure that the agar is fully dissolved).

6. Add distilled water to make a final volume of 1L.

7. Transfer and distribute the liquid media into small flasks (250 ml), while the medium with
agar is transfer into a Schott bottle.

8. Cover the flasks with sponge and aluminium foil.

9. Autoclave at 121°C, 15 psi for 20 minutes.

10. Test the sterility of media by leaving them at 25°𝐶 for 4 days to observe any
contamination.
(Reference:https://www.researchgate.net/publication/281277040_A_Simple_and_Easy_Met
hod_for_Preparing_Solid_and_Liquid_Media_for_Plant_culture)

ENTOMOLOGY :
To establish bio control agents as a integral part of pest management and as an
alternate to chemical pesticide. The company’s vision of environmental sustainability was
perceived to decades ago when it established the bio control lab. This has made a major
impact in reducing or avoiding the use of chemical pesticides. The company’s pest control
programs adopts a two pronged release approach to control pests.

1. Trichogramma chilonis
2. Tetramoera schistaceana

Trichogramma is an egg parasitoid which attacks inter node borer(INB) at the egg
stage by releasing their eggs into the pest egg which multiplies and kills the egg of the pest.

Tetrastichus is an pupal parasitoid which attacks the early shoot borer(ESB) at the
larva stage by releasing their eggs into the larva’s body and then it multiplies and eats the
larva’s body.

Easy trap is a method of killing the male adult pests by releasing the female artificial hormones
are
Z-11-Hexadecenol for early shoot borer(ESB)(10 to 90 days).
The chemicals used for inter node borer(INB)(80-120 days) are

1. Z-13-Octadecenyl acetate
2. Z-13-Octadecenol

The easy trap consist of

 Yellow sticky trap

 Binding wire
 Lure holder
 Pheromone lure

Fig 04: Easy trap

Fig05: Pheromone lure easy trap

BOILING HOUSE I:
PRIMARY HEATING:
Primary heating is done by three heaters which is of vapour line juice heater (35-
50°𝑐), plate heat exchanger (50-65°c) , dynamic juice heater (65-70°𝑐). RJ correction heater is
used as a spare for plate heat exchanger. Hot water is used as heating medium in the PHE and
Vapour for other two heaters. As we know that the cane consists of lots of impurities, one of
the impurities is colloidal matter. Simple colloids are get coagulated at about 70-72°𝑐.
Another advantage of heating raw is that CaO dissolves at this temperature and quickly reacts
with Sulphur di oxide to form calcium sulphate and tri-calcium phosphate.

JUICE SULPHITATION :

Then the lime dissolved in water and Sulphur gas is added in the juice which is
called as treated juice in the juice sulphiter and moves to the treated juice mond. The heated
raw juice is first reacted with lime called shock liming process by addition of milk of lime
and pH is 8.5-
9.0 depending upon its constituents of juice. The addition of milk of lime is inline and period
of shock lime is 10-12secs. The shock lime juice is entered to the sulphiter tank where it
comes into the contact with SO2 gas and pH of outlet juice is maintained at 7.0 – 7.2. The
total tetention time for juice into the sulphiter is 5 to 7 minutes.

SECONDARY HEATING:

Sulphured juice coming out of juice sulphiter is heated upto 102 -104℃,
secondary heating is done by two secondary heater as stage 1 and stage 2 followed by a
direct contact heater and then to the flash tank. The reason to heat the juice upto 102-104℃ is
to evacuate entrapped air through flash tank and improve the subsidation process in the

clarifier. JUICE FILTRATION:

The juice is filtered in the SRI by adding a flocculant. Polymeric flocculants are
nothing but high molecular weight anionic poly acrylic amide. The major role of these
flocculant is to form secondary flocculation is to form secondary flocculation and bound with
coagulation alone by heat and precipitate form by calcium , Sulphur di oxide and phosphoric
acid. In this way the density of precipitate is increased than that of the mother liquor and the
precipitate can be easily removed by settling. Generally 0.5% solution of anionic flocculant is
prepared and used. Mud density is high compared with juice it is settled in bottom cone and
this muddy juice is sent to vaccum filter.
 Filter juice is called as clear juice and it is sent to clear juice mond. The temperature
of the juice is must be reduced in the filtration process so it is required to preheat the juice
again before sending to the evaporator. The heating is done by online clear juice heater (96-
105℃) and direct contact heater (105-108℃). The muddy juice is sent to the vaccum filter
where it is again separated into filtrate juice and filter cake. The filtrate juice is passed to the
juice sulphitor and the filter cake is given to farmers as use of fertilizers.

EVAPORATION:

In the evaporator clear juice is concentrated to 60-65brix in series of vessels. Here

there are five evaporator body the first body consist of SK-1,2,3 and the temperature is
108110℃. The second body consist of 2B,2C, FFE and the temperature is 102-103℃. The
third body consist of 3A,3B,3C and the temperature is 90-95℃. The fourth body consist of
4A,4B and the temperature is 80-85℃. The fifth body consist of 5A, 5B and the temperature
is 6570℃. Vapour is used for heating in all five body evaporators where vaccum is added in
the third , fourth, fifth in addition. The same vapour is circulated again and again to all the
evaporators. The evaporated clear juice is called syrup and it goes to the unsulphur syrup

mond.

SYRUP CLARIFICATION AND SULPHITATION:

The syrup is stored in raw syrup tank where the color precipitant is added and pH is
maintained between 6.0-6.2 then the syrup goes to the direct contact heater where the
temperature is increased to 75-80℃ and goes to the reaction tank where phosphoric acid is
added. And finally the flocculant is added and syrup goes to the clarifier. The syrup is
separated into clear and scum. The scum again goes to the raw juice tank in the mill house to
extract the sugar content present in it. The clear syrup is maintained in the pH of 5.5-5.8 and
goes to the clear syrup tank. Then the Sulphur gas is added to the clear syrup in the juice
sulphitor and the pH is 4.8-5.2. Finally comes to the syrup mond and goes to the PAN boiling
house II.

BOILING HOUSE II:

VACUUM PAN BOILING:

The main crystallization of sugar takes place during pan boiling in the vacuum pans
of boiling house. The function of the vacuum pan is to produce and develop satisfactory sugar
crystals from the syrup or molasses fed to it. Vacuum pans are single effect evaporators and
the barometric or multijet condenser supplied with cooling water is used to condense the
vapour from the pans and the sufficient vacuum is maintained. Sulphited syrup is
concentrated in pans
by evaporation of water under vacuum using vapour from the first effect of the evaporator or
exhaust steam as heating medium. Crystallization takes place when saturated with sugar. At
this point, C grain is added to serve as nucleic for the sugar crystals and more syrup is added
as water evaporates. The growth of the crystals continues till the pan is full. The crystals and
mother liquor form a dense mass known as massecuite. The contents of the pan is then
discharged into crystallisers. Massecuites boiling is classified as A,B,C according to the
purity of the massecuites. Mother liquor obtained from A massecuite curing will serve as feed
materials for B massecuite boiling and the mother liquor obtained from the B massecuites
curing serves as feed material for C massecuites boiling. The molasses from the C
massecuites curing as residual sugar and its recovery is uneconomical. Hence, it is stored in
steel tanks after weighment and sold to distilleries and cattle feed manufactures. Due to the
impurities present in the syrup, the sugar present in it couldn’t be cyrstallised in single stage.
To recover maximum sugar from syrup, three massecuites boiling system is adopted. A,B
massecuites are higher grade massecuites and C is the low grade massecuites. Condensers
attached to evaporators and pans are the major units using about 90% of the cooling water
required by the plant.

CRYSTALLISERS:

The crystallization of sucrose from the mother liquor in low grade massecuites can’t
be carried to sufficient completion in the vacuum pan alone due to high viscosity and rapidly
diminishing crystallization rates. Therefore, the massecuites is discharged into a crystallizer
where crystallization in motion takes place until mother liquor (molasses) is adequately
exhausted. This involves the cooling operation in which it cools from pan temperature to near
ambient temperature. The temperature reduces solubility of sucrose and forces crystallization
to continue. Crystallisers are cylindrical or U shaped vessels with low speed stirrers. The cold
massecuites from the crystallisers is reheated before feeding to centrifugals for separation
sugar cyrstals. A and B massecuites are cooled in air cooled crystallisers and then sent to
centrifugals without reheating.

CENTRIFUGALLING:

The massecuites from the crystallisers is drawn into the centrifugal machines to
separate out the sugar crystals from the mother liquor (molasses). The cylindrical basket
centrifuge with perforated sides permit the molasses to drain out. Washing the massecuites ,
with hot water or steam or both, is a common practice. The molasses is returned to the next
vacuum pan for reboiling. In three massecuites boiling scheme, the first boiling of raw syrup
yields A massecuites which is centrifuged to produce A sugar and A heavy and A light
molasses. A light molasses is recycled to A boiling. A heavy molasses is sent to B massecuite
boiling and it is produced. B massecuites is cooled in crystallisers and cured in B centrifugals
which yields B sugar and B heavy molasses. The B heavy molasses is sent to C pans for
reboiling and C massecuites is produced. C massecuites is cooled for about 36hrs in air and
water cooled crystallisers and then cured in C centrifugals which yields C fore sugar and final
molasses.

Final molasses is weighed and stored in steel tanks. C fore sugar is magmised with
water and cured in another centrifugal to yield C seed and C light molasses. C seed is
completely melted and sent to A massecuites boiling . C light molasses is recycled for C
massecuite boiling. B seed is sent for A massecuite boiling and excess B seed is melted and
consumed in A massecuite boiling. Final molasses have a heavy viscous constitution and
contains approximately 30% sugar, 20% reducing sugar and the remain is ash and water. In
addition to 3 massecuites boiling system ,4 massecuites boiling schemes are also adopted in
some sugar factories depending upon the purity of cane juice and the final molasses purity
desired.

DRYING OF SUGAR:
The pured A sugar from A centrifugal machines is discharged into an open vibrating
sugar hopper to enable natural drying or hot air is passed through the sugar to aid drying.
After drying , sugar is cooled by blowing cold ambient air through it. After drying, sugar is
sent for sieving in the vibrating sugar grader. Lumps, Rori, twin grains and powdered sugar
are segregated, melted and recycled for A massecuites quite boiling. The white crystals sugar
confirming to indian sugar standards (ISS) is elevated to sugar storage bins.

PACKING AND STORAGE:

The dried final sugar product is weighed and bagged in 50kgs. The packing material
used to pack the sugar in polypropylene. These bags are taken to sugar godowns through a
belt conveyor after printing the manufacturing details. The packed bags are finally stored in
the godown and dispatched to the buyers.

GRADING OF SUGARS IN INDIA:

 S - 0.6MM to 1.2MM(small)
 M - 1.2MM to1.8MM(medium)
 L - above 1.8MM(large)
 SS - (super small)
CONCLUSION:
The fifteen days of internship has exposed me to learn the various techniques and
methods. In addition to the knowledge I have learnt about the cleanliness of laboratory.
Through my internship I have learnt about the process involved in Sugar making and grading.
I also have been exposed to learn pest management and control in Entomology lab. Through
out my internship I learnt how to build good team work with my co-workers. It gave me a
good experience with various members in the industry . It enhances my knowledge and also
developed my communication skills. The overall internship journey gave me a good exposure
which will be long lasting memory and will be useful for my further progress in my career.