Mango Fruit Ripening Operator or Chef Chemist in

**Job Summary**
MANGO FRUIT RIPENING INTO ECRC CHAMBER OPERATOR OR CHEF CHEMIST

Age : Minimum Age 25 - 45 above only.

**Experience:

- **
At last, He should be having a minimum 2 TO 5 OR above work experience in any Reputed Mango Pulp Aseptic Packaging OR Mango Pulp Canning OR Fruit Ripening Company**RESPONSIBILITIES AND DUTIES**
Description - This unit is about ripening fruits in fruit ripening chamber using ethylene gas as per the specifications and standards of the organization.

**Responsibilities and Duties**
**SCOPE THIS UNIT/TASK COVERS THE FOLLOWING**:
A-1] PREPARE FOR FRUIT RIPENING
A-2] RIPEN FRUIT USING ETHYLENE GAS**A-1] PREPARE FOR FRUIT RIPENING**
1] Read and understand the work order from the supervisor
2] ensure the working and performance of all equipment required for fruit ripening
3] check the calibration of the equipment’s used for fruit ripening
4] check the working of the cooling equipment and ensure readiness
5] check the temperature and airtightness of the ripening chamber
6] check the control parameters (temperature, relative humidity, air circulation, etc.)
7] report any malfunction to the supervisor
8] understand suggested solutions and implement immediately

**A-2] RIPEN FRUIT USING ETHYLENE GAS**
9] receive the fruits, check the weight and check quality of fruit based on its colour, pulp temperature, texture, maturity, etc.

10].sort the fruit for ripening based on the stage of maturity
11].organize packaging material (crates) to load the Fruits.
12].Load the fruits in the crates as per following SOP
13].label the loaded fruits into crates with details (name of the fruit, variety, etc.) as per organisation standards
14].determine the ripening requirement (ethylene concentration, temperature, air circulation, ethylene exposure time, relative humidity, etc.) for the fruit from the ripening parameter chart followed by the organisation
15].load the packed fruit in the ripening chamber following the stacking guidelines followed by the organisation and close the chamber
16].adjust the controls to set the required temperature, time, relative humidity to pre-cool the fruit
17].monitor the temperature to ensure the fruit is cooled to required temperature
18].open and control the regulator of the ethylene generator or use PLC to introduce ethylene into the chamber to initiate ripening of fruit
19].monitor the air circulation system for uniform ethylene flow for the required period of time
20].adjust the controlling system to maintain required temperature for the fruit for specified period of time**.**
21].adjust the ventilation system at periodic intervals by controlling the speed of exhaust fan to remove carbon-di-oxide
22].monitor the sensors and adjust controlling system to maintain temperature, relative humidity, carbon-di-oxide concentration, in case of manual operation
23].control the PLC (ripening room management system) for temperature, fan speed, energy usage, ventilation intervals, relative humidity, etc. in the PLC controlled ripening room
24].open the room after specified period, leave it open and start the fan for ventilation ( to ventilate ethylene gas)
25].stop the fan after ventilation and remove the ripened fruit from the ripening chamber
26].check the quality of ripened fruit, weight it and store it as per organisation standards until dispatch to the market/farmer**.**

B] TECHNICAL KNOWLEDGE*
1] construction and design of fruit ripening chamber
2] types of equipments used and their handling and maintenance
3] calibration of equipments in the fruit ripening facility
4] handling cooling system and cooling process
5] operation of the equipments used in fruit ripening
6] methods to determine the required parameter range for various fruits
7] control parameters and parameter range for ripening various types of fruits
8] methods and procedure to monitor the fruit ripening chamber
9] instrumentations used for monitoring the fruit ripening process
10] stacking guidelines for various type and quantity of fruits
11] methods to check the effectiveness of fruit ripening system
12] gases used for fruit ripening process
13] procedure for handling gases used for ripening of fruits
14] procedure for ventilation of fruit ripening chamber
15] risks associated with working with hazardous gases used for fruit ripening
16] safe operation of gases used for ripening of fruits
17] quality parameters, basic food microbiology and quality assessment based on physical parameters
18] basic mathematics
19 housekeeping
20] food safety and hygiene
21] GMP
22] HACCP

*
C] CORE SKILLS/ GENERIC SKILLS*
1] note the information communicated by the supervisor
2] note the raw materials used for production and the finished products produced
3] note the readings of the process parameters and provide necessary information to fill the process chart
4] note down observations (if any) related to the process
5] write information documents to internal departments/ internal teams
6] note down the data for online