1. S E T U P Project Proposal Format (Technological Aspect)

2. Technological Aspect A. Production Process - Process Flow of Production - Material Balance

3. Material Balance is an accounting for material used in industry to calculate mass flow rates of different streams entering or leaving chemical or physical processes. - applies the law on conservation of mass that says “mass can neither be created nor destroyed”. - important in designing a new process or analyzing an existing one

4. General Balance Equation Input + generation − output − consumption = accumulation (enters produced leaves consumed build-up through within through within within system system system system system Boundaries) boundaries boundaries Balance for Physical Process : INPUT = OUTPUT

5. Material Input sEquipment, Other Resource Req. ProcessOutput 10 kgs. Pork SS knivesSlicing (1 cm thick), washing, draining 10 kgs. pork 0.60 kg. sugar 0.8 kg. water 0.15 kg. salt 0.10 kg. garlic 0.002 kg. black pepper 0.002 kg. phosphate 0.002 kg. Curing salt 0.40 kg. pineapple juice SS bowls SS Measuring spoons, cups SS knife Mixing of all ingredients & rubbing mixture on 2 sides of the meat 12.1 kgs. mixture Plastic canisters with cover Refrigerator, 7 cu. Ft. Curing for 5 days inside refrigerator 12 kgs. Mixture 0.10 kg. water loss 60 PE bags with labels Impulse sealerPackaging 59 packs @ 200 gram/pack = 11.8kgs. 0.20 losses Storage59 packs pork tocino @ 200 g/pk Product: Pork Tocino

6. Material Input Equipment, Other Resource Req.ProcessOutput 30 kgs. Metal sheets Cutter Shear Cutting (sawing, shearing, Chiseling, torching) 29.5 kgs. 0.5 scraps Press brakeBending (by hammering or use of press brakes) 20 kgs. Cut metal sheets 9.5 kgs. Bended metal sheets 0.50 kg. rivetsTIG welding machine Assembling (welding, riveting, binding, fastening) 1 unit single- door steel cabinet (wt.: 29.9 kgs. 0.10 kg. rivets (rejects) Product: Single Door Steel Cabinet

7. B. Existing Production Equipment No. of UnitsName of Equipment & Specifications Cost, Php

8. C. Technical constraints on the production line and proposed S&T intervention Process/ Existing Practice/ Problem Proposed S&T Intervention Proposed S&T intervention related equipment / skills upgrading Impact List only the processes with existing problems General description of the proposed S&T intervention List the needed equipment, training & consultancy service/s List both quantifiable and non-quantifiable impacts SAMPLES Fusion Splicing Use of Manual Mechanical Splice; high attenuation that results in poor quality of splice/joint; several reworks needed; covered wire length up to 10 meters only Provide High Accuracy Splicing equipment Fusion SplicerAccurate splice; no rework; can cover wire lengths up to more than 10 meters; higher service efficiency and productivity Baking Old and corroded 6-tray gas oven; 1% product reject per load; 1 hour cooking time per batch for ordinary breads; 4 loadings/day; not capable of baking cakes and special breads Provide modern and food- safe oven 1. Three Deck, 6-tray Gas Oven with Temperature Control 2. Training on GMP Zero reject; Shortened baking time by 15 minutes; 8 loadings/day; capable of baking cakes and special breads; safe and better quality products

9. D. Proposed Plant Layout E. Cost & Specification of S&T Intervention-related equipment F. List of equipment fabricators (if any) G. Schedule of activities S&T Intervention related equipment/ specification QuantityUnit CostCost All equipment listed in Table C.

10. J. Expected output / impact a. Contribution to the production line / process b. Additional volume of products c. Percentage decrease in rejects d. Percentage increase in productivity e. Percentage increase in sales f. Number of clients added g. Improved quality / appearance of the product/s h. Others (please specify)