1.

Introduction

This semester, our fluid II lecturer, Mr Ahmad Fuad Bin Idris gave us an assignment
project about pressure and flow measurement. We can choose between pressure and flow
measurement. Student will be placed into group of five people for completion of this assignment
project. This assignment project been given by our lecturer on weeks 4 of this semester. Each
group must find a factory that use between pressure or flow measurement and it must be not
the same factory with others group.

On weeks 7, by using a car, we went to MEOW factory to visit and an interview but their
manager declined because all their workers and supervisors are busy and not in the factory to
give us a briefing. After that, we went to Johor Bahru to find others factory. From the information
that we get, there was a factory that provided a sauce at Kempas, Johor Bahru. It was a BUMI
HIJAU factory.

We had been informed by their clerk that they used a pressure measurement process to
get the sauce into the bottle. After a few minutes, we had been told that we can do an interview
with the supervisors. He explained how the machine process and how the pressure
measurement process at his factory.

Each group has to give their draft to Mr Ahmad Fuad on weeks 8 and submit their final
report on weeks 10. Purposes of this assignment project are so that the students can
understand about the pressure and flow measurement process and can study about the process
works. Others reason is also to make sure that students can have an experience on how to
handle a machine that using a pressure and flow measurement process.

2.0

Literature Review
1

Fluid Pressure Theory

Pressure is defined as force exerted on an area. Under the influence of gravity, a mass
of any material exerts a force an whatever support it. The magnitude of this force is equal to the
mass of the material multiplied by the acceleration due to gravity. The mass of a fluid can be
calculated by multiplying its volume by its density, which is defined as its mass per unit volume.
Thus the equation can be written:
F = mg
Where F is the force exerted, m is the mass, g the acceleration due to gravity, V the volume and
r(the Greek letter rho) the density. The units of force are Newton, or kgms -2 and of pressure
Pascals, one Pascal being one Newton m-2, and so one Pascal is also one kgm -1s-2. For a mass
to remain in equilibrium, the force it exerts due to gravity must be resisted by some supporting
medium.
For a weight resting on a table, the provides the supporting reaction for a multi-storey
building, the upper floors must be supported by the lower ones so that as you descend the
building. In a fluid, the same situation applies. Lower level of the fluid must provide the support
for the fluid that lies above them. The fluid at any point must support the fluid above. Also, since
fluids at rest are not able to sustain shearing forces, which are forces, tending to move adjacent
layers in the fluid relative to one another it can be shown that the force at any point in a fluid at
rest are equal in all directions. The force per unit area in a fluid is called the fluid pressure. It is
exerted equally in all directions. Consider a horizontal plane in a fluid at a depth Z below the
surface.

Figure 1: Pressure in a

fluid

Three type of component can be use in the pressure flow measurement process.

1. Bourdon tube

An elastic transducer that is bourdon tube which is fixed and open at one end to receive the
pressure which is to be measured. The other end of the bourdon tube is free and closed.
The cross-section of the bourdon tube is elliptical. The bourdon tube is in a bent form to
look like a circular arc. To the free end of the bourdon tube is attached an adjustable link,
which is in turn connected to a sector and pinion as show in diagram. To the shaft of the
pinion is connected a pointer which sweeps over a pressure calibrated scale.

Operation of bourdon tube:

The pressure to be measured is connected to the fixed open end of the bourdon tube.
The applied pressure act on the inner walls of the bourdon tube. Due to the applied pressure,
the bourdon tube tends to change in cross-section from elliptical to circular. This tends to
straighten the bourdon tube causing a displacement of the free end of the bourdon tube. This
displacement of the free closed end of the bourdon tube is proportional to the applied pressure.
As the free end of the bourdon tube is connected to a link section pinion arrangement, the
displacement is amplified and converted to a rotary motion of the pinion. It make the pointer to
assume a new position on a pressure calibrate scale to indicate the applied pressure directly.

2. U

Tube
Manometer

- This manometer consists of a U shaped tube and it is commonly used to measure small
and moderate pressure differences. The manometer also used to measure the pressure
which is unknown by the balancing gravity force and acceleration due to gravity, g=9.81
m/s2. A manometer contains one or more fluid such as mercury, water, alcohol or oil.
Operation of U-tube Manometer:
The unknown pressure is applied in one arm of the tube and the mercury in the tube
or manometeric liquid filled in the tube moves in the tube or rises to the constant region and
then the movement is stopped. The height of the liquid is measured. The pressure is
calculated by using the formula,
P1 P2 = Pmhg
3. Piezometer tube

A simple

manometer is one which

consists of a

glass tube, whose one end is connected to a

point where pressure is to be measure and the other end is open to atmosphere.
Operation of piezometer
4

Piezometer is one of the simplest forms of manometers. It can be used for measuring
moderate pressure of liquid. The setup of piezometer consists of a glass tube,
inserted in the wall of a vessel or of a pipe. The tube extends vertically upward to
such a height that liquid can freely rise in it without overflowing. The pressure at any
point in the liquid is indicated by the height of the liquid in the tube above that point.

3.0

Company Profile

Bumi Hijau Food Industries Sdn Bhd was founded by Tuan Hj Muhammad bin Hj Muda
in 1983 with the sole purpose of producing and marketing tomato and chili sauce to cater the
need of the local Malay market in Johor Bahru. The journey started on 1960 when he moved to
Johor Bahru at the age of 17 years old where he doing a cottage business and sell it from house
to house, night bazaar with a capital about RM1000. With a skill from the MARDI, he started the
sauce business at his house. He was initially assisted by his family members in manual
production and selling of the product which were made up of largely local neighbourhood
residence.

The company later moves to a rented MARA Shop House in Kampung Melayu Majidee,
Johor Bahru. In 1990 the company bought two shop-houses at Permas Jaya, Johor to serve as
their new manufacturing plant. It is equipped with semi modern technology filling machines and
processing equipment. The MARA Shop House was used for administration office and finished
goods store. The company was initiated and named Bumi Hijau Sdn. Bhd.On 1996 Bumi Hijaus
Management and Marketing Office moved to Permas Jaya Shop Lot Area. Bumi Hijau Sdn Bhd
had been rewarded SIRIM Recognition for Increase in Quality Control of Company Product and
reaching RM2 million gross sales for that year. As the founder, Tuan Hj. Muhammad bin Hj.
Muda visions is to further build a two and a half storey factory and office building in a prime
location industrial area in Tampoi, Johor. These dreams as finally come through with the
purchase of an industrial land in Jalan Tampoi and the completion of the new Bumi Hijau
building in the years 2004 with 50 workers that work in Bumi Hijau.

The company also have their own store in Kota Bahru, Kelantan where their product will
be distribute to all country in the east and north of peninsular Malaysia. They also sales their
product in Sabah and Sarawak marketing by promoting their product through radio station in
that country.

3.1

Companys Product
Chili Sauce

Tomato Sauce

Oyster Sauce

Black Paper Sauce

Sweet Soy Sauce

Salty Sauce

Pineapple Sauce

Mango Sauce

Salty Soy Sauce

Chili Garlic Sauce

Sweet and Sour Sauce

3.2

Company Activities

In Bumi Hijau there a lot of activity has been done by the company. First, all staff in Bumi
Hijau has attend a class on how to make a sauce that had been organize by MARDI. MARDI
also provide and recommend Bumi Hijau to meet other entrepreneurs on how to improve and
make various taste of sauce. Bumi Hijau also has expanded their business to China and India

market.

They also planned to enter Arab Saudi market by selling their sauce in small

packaging.

For future plan, Bumi Hijau is striving to vary types of products that existing in market.
Other than sauce product, the company plan to make new product which is Mayonnaise and
frozen food. Beside than add or make new product, Bumi Hijau also plan to increase their
income by joining join venture with KPMNJ to get involved in hospitality. Bumi Hijau has opened
a restaurant in Johor Bahru in term to increase their income.

Bumi Hijau intends to enlarge their factory site where they can increase their production
and give more space to the staff or worker doing their works. They also create a group where
they provide conservation programs flora and fauna to all people in Malaysia especially for
those who friendly environment.

4.0

Machine Used At Bumi Hijau Food Industries Sdn Bhd

At company Bumi Hijau, they are using an Automatic Monobloc Filling & Capping

Machines model RF12/1V made by company FluidMech for the bottling process. This machine
is linear, completely automatic and designed to a partial or wrap-around labels onto bottles.
They are simple to operate and ideal for small and medium-sized factories.

4.1

Filling Machine
This model which is RF V system is using a high vacuum filler with indirect recycling of

product returning from air pipe (for hot filling viscous products such as ketchup, sauces etc.).
Delivery of product into the central tank by means of a pump fitted with a solenoid valve.
Nozzles with a system of filled level adjustment and bottle mouth centering devices.

4.2

Capping Machine
Capper can be adapted for all commercially available types of caps. Capper for applying

screw caps with pre-threaded caps, safety caps, ROPP, plastic caps. Mechanical cap sorter
fitted at top of covering sending cap through the feed chute to the capping head.

4.3

System Used At Bumi Hijau Food Industries Sdn Bhd

The system concept used in this factory is by using pressure to insert the sauces into the
bottle. There are actually four size of bottles to be filled which is 340 ml, 345 ml, 500 ml and
650 ml. The minimum pressure to be used for the whole system is 6 bar constantly. Each size
of the bottles have their own time to make sure the sauces fill up the bottle with the minimum
quantity. For 340 ml it takes 0.67 seconds to fill the bottle, 0.68 seconds for 345 ml, 0.98
seconds for 500 ml and 1.27 seconds for 650 ml. The time has to be set at the machine earlier
before starting the process depending on the size of bottle.

The pressure is been set for 6 bar where we need to turn the valve and see the value of
pressure at the dial gauge beside the machine. The value must to be kept constant at 6 bar to
make sure that the sauces is not spilled out or not enough quantity in the bottle. There is a
technician on duty that will monitor the pressure of the machine. If there is a changes in the
pressure, the technician will stop the operation for a while and checked the machine why the
pressure changes. After the machine has been checked and the problem has been solved, the
technician will set back the pressure at 6 bar manually by turning the valve. The operation will
be continued as normal. Refer figure 4.1 below.
8

Figure 4.1 Dial gauge as an indicator to measure 6 bar pressure of the machine

Usually if there is any change in the pressure, it can be seen clearly at the bottle in the
machine. The technician will observe after an hour and half after the process is start. This is
because one batch of the ingredient cooked can produce 3400 bottles for 340 ml bottle where
2400 bottles for 1 hour to be filled up. The machine used vacuum concept to filled the bottle
with sauces. Where the pressure must be sufficient to make sure there is no waste or problem
during the process.

4.4

Process of Bottling the Sauces

1. Figure 4.2 shows the tank use to cook the ingredients. It will take 1 hour for the
ingredients to be cooked before it is transferred to the Automatic Monobloc Filling &
Capping Machine tank.

Figure 4.2 Tank to cooked the ingredient

2. Figure 4.3 shows the machines tank. After the ingredients are transferred here, the
motor will generate power to send it to the filling machine to start the bottling process.
All of the process in using this machine will be using a 6 bar pressure.

Figure 4.3 Machine tank and Motor

3. Figure 4.4 shows the filling machine. It can fit for 12 bottles for each process. The
bottles are arrange in the same size. All the details is put into the system of machine. It
does not use any sensor to fill up each bottles. It is using vacuum concept where the
machine suck the sauces from the machines tank and pour it into the bottles. The
quantity of sauces to fill up the bottles is according to the size of bottle which we have
set earlier into the system. It will fill up the same amount as the size of bottle or more,
but it will never be less.
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Figure 4.4 Filling machine

4. Figure 4.5 shows the capping machine. The bottle that had been filled with sauce will be
transferred here by using a conveyer. This capping machine tank will vibrate the cap of
the bottle into the slide. It is using a sensor to make sure that the cap is in the right
position. When the cap meats the bottle, the holder will tighten the bottle by using a
pneumatic system.

Figure 4.5 Capping Machine

5. The bottles that had been capped will go through the labeling process. Then by using
an inject printer, it will punch out the expired date. The sauce will be expired 2 years
after manufactured. Then the bottle is put on the conveyer again. The plastic seal is put
at the cap of each bottle manually and then it will be moved into the tunnel to make sure
it is sealed perfectly. The hot temperature in the tunnel will make the plastic seal shrink.

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Figure 4.6 Shrinkage Tunnel

6. After the bottle has been sealed perfectly, it will be arranged in carton manually. The
cartons will be sealed with plastic and then will go through the shrink tunnel to make
sure it is safe and neat. This is the last process before it is distributed to the consumers.

Figure 4.7 Sauces arranged in carton

4.5

Working Principle
1.
2.
3.
4.
5.
6.

Do product research and development in detail.

Providing product that is clean and service which fulfils needs, use and taste.
Fulfill consumer and customers demands.
Comply standard and quality specification as given.
Satisfy law need and society needs.
Manufacture products with reasonable price and able to be bought by all users.
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7. Introduce and further

develop Malaysian-made product produced by Bumiputra

entrepreneur to overseas.

4.6

Effects of the System to the Whole Process

The main problem will occur in the system is from the value of the pressure. If the
pressure of the machine is not sufficient or more than 6 bar, it will give some effects towards the
whole process of bottling. First of all, if the machine pressure is more than 6 bar, there will be
waste of sauces that is spilt at the machine. The sauces cannot be used again for the safety of
the customer. The time will also be wasted to clean up the machine and bottle before continuing
the process. Second, if the pressure is not sufficient, the volume quantity of the bottle will not
be enough. The process need to be stopped for a while to make sure what is the actual
problem happening. Whether the sauces in the tank are not sufficient or the pressure is not
enough to suck the sauces using the vacuum concept from the machine tank to the filling
machine.

Other general effects that will be happening is that the productivity of the process will be
slow down. Which mean the company cannot fulfill the actual target in one day or the customer
order in time. This will make the company loss some profit and maybe some trust from the
customer. Thats why it is very important to make sure the pressure is constant and it is always
been monitored by the technician on duty. If anything happened, they need to fixed it as soon
as possible to make sure the productivity will always increased.
5.0

Conclusion

Nowadays every machine that people used must have a system. The system is to give
command what does machine will do. All parameter in that machine is important to make sure
the desired production needed. In this case study of the Fluid Mechanics is to consider about
pressure measurement device. Pressure is important because in this machine, it must be able
to suck and push the sauces into the bottle by using vacuum concept.
13

All have the size of bottle is using the same pressure which is 6 bar where the only
differences is that each size of bottle have its own time to be full accordingly to its volume. If the
pressure is not sufficient or more than 6 bar, it will affect the production flow. So it is very
important to monitor it for a certain time.

The theory mentioned that the pressure is a force acting that in the cross-section area in
that mechanical properties. That pressure in that point will effect a work that machine do than
the requirement of this pressure must be follow by mechanical specification . In Bumi Hijau Sdn
Bhd, it needs 6 bar of pressure to move the whole filling and capping machine to produce a
smooth production.

In conclusion, we can say that the pressure is the most important parameter to make
sure all system in that machine are running smoothly and no problem occurred during the
process.

Reference

Munson, B.R.,Young, D.F, Okiishi, T.H (2010). Fundamentals of Fluid Mechanics. 6th

Edition. Hoboken, NJ : John Wiley

Fluid mechanic 7 edition, Bruce R. Munson and Theodore H. Okiishi, copyright 2013,

2010 John Wiley & sons Singapore Pte. Ltd.

Mrs. Shima, from the Human Resource Department of Bumi Hijau
Mr . Zaid bin Wagiman, Technician of Bumi Hijau
www.bumihijau.com.my
www.fluidmech.com.my/monoblocseries.html
http://mechanicsoffluids.blogspot.com/2009/01/simple-manometers-piezometer.html
14

http://yourinstrumentation.blogspot.com/2011/10/u-tube-manomerter-theory-

explanation.html
http://yourinstrumentation.blogspot.com/2011/10/bourdons-tube-pressure-gaugeprinciple.html

ATTACHMENT

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Figure 1: Bumi Hijau Food Industries

Figure 2: With HR and Staff Bumi Hijau Food Industry

16

Figure 3: With Mr Zaid, the technician and the Monobloc Filling & Capping Machines model
RF12/1V

Figure 4: Product Of Bumi Hijau Food Industry

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