Acknowledgements

The completion of this industrial training, culminating in this report has been mostly as a
result of the support and encouragement from a host of people. Through all the sweat and toil,
my support system was always at hand, urging me on and providing much needed assistance
with a clearly demonstrated interest in my success. For these, I owe you all my eternal gratitude.

With the deep sense of gratitude, I express my sincere thanks to Mr. G. K. Gupta,
Director, Explicit Trading & Marketing (a unit of Parle Agro Pvt. Ltd.), Ghaziabad who
gave me an opportunity to work in this institute for completing my project.

I cannot overstate my gratitude to Mr. Samrat Mukherjee (Head, Quality Control) my

training supervisor for his steadfast support and enthusiastic supervision. From the moment he
accepted this important responsibility, he ensured that I received all resources I needed.

I would like to express my heartful gratitude to Mr. J.S. Chauhan (Quality

Excecutive), Miss Isha Upadhyay (Admin. HR) for their valuable guidance, advices,
inspiration and blessings.

I am enormously indebted to Dr. Z. R. A. A. Azad, Department of Food technology,

F.E.I.S, Jamia Hamdard for giving me opportunity to undergo this program. This program was
started and completed while employed full time.

My sincere appreciations go to my entire friends. They encouraged me from the

beginning and offered clearly insightful advice.

Thank you.

Pranay Nath Singh

0|Page PRANAY NATH SINGH

 CONTENT

Abbreviations used : 2
General Terms : 3
Introduction : 5

Fruit Beverage : 5
Company Profile : 8

Product Range : 9

Parle Agro’s Export : 11
Raw Material : 13
Production : 17

Process involved : 17

Flow diagram : 19
Quality Control : 21
Conclusion : 35
References : 36

1|Page PRANAY NATH SINGH

 ABBREVIATIONS USED

Bx : Brix
CFU : Colony Forming Unit.
gm : Gram
HDPE ; High Density Polyethylene.
hrs : Hours.
Kg : Kilogram.
Ltd : Limited
ml : Mililiter.
mm : Milimeter.
NA : Not applicable.
Psi : Per square inch.
Pvt : Private.
TCA : Tetra Classic Aseptic.
TPC : Total Plate Count.

2|Page PRANAY NATH SINGH

 General Terms

Specific Gravity: It is defined as the ratio of densities of a given solid or liquid substance to
the density of water at a specific temperature and pressure (typically at 4°C & 1atm).

Specific Gravity = ρ /ρwater

liquid

Where: ρ Density

Homogenization: It is a generic term which refers to processing a solution so that it becomes

uniform

Pasteurization: It is a process of heat treatment to inactivate the microorganism to prevent the

product from spoilage.

°Brix: It is a measurement of the dissolved sugar to water mass ratio of a liquid. It is measured
with a refractometer. A 25° Bx solution is 25 grams of sugar per 100 grams of solution or in
another way 25gm of sugar and 75gm of water in the 100gm of solution.
For fruit juices, 1°Bx is about 1 - 2 % sugar by weight.

3|Page PRANAY NATH SINGH

 INTRODUCTION

4|Page PRANAY NATH SINGH

 INTRODUCTION
There has been a considerable increase in the consumption of fruit & vegetable juices in
the world during last few years and there are possibilities of further increase. The export of fruit
juices from developing countries has been increases steadily.
The total production of fruits and vegetables in the world is around 370 MT. India ranks
first in the world with an annual output of 32 MT. While there are almost 180 families of fruits
that are grown all over the world, citrus fruits constitute around 20% of world’s total fruit
production. Major Indian fruits consist of mango, banana, citrus fruits, apple, guava, papaya,
pineapple and grapes. The fruits are processed into various products such as fruit juices &
concentrates, canned fruit, dehydrated fruit, jams & jellies etc, but it constitutes only 3-4% of
total production.
India with its current production of around 32 MT of fruit, accounts for about 8% of the
world’s fruit production. The diverse agro-climatic zones the country makes it possible to grow
almost all varieties of fresh fruits and vegetables in India. The fruit production in India has
recorded a growth rate of 3.9%, whereas the fruit processing sector has grown at about 20% per
annum. However, the growth rates have been extensively higher for frozen fruits & vegetables
(121%) and dehydrated fruits & vegetables (24%). There exist over 4000 fruit processing units
in India with an aggregate capacity of more than 12 lakh MT (less than 4% of total fruits
produced). It is estimated that around 20% of the production of processed fruits is meant for
exports, the rest caters to the defense, institutional sectors and household consumption, Mango
and mango-based products constitute 50% of exports.
Fruit Beverages:
The beverage industries are by far largest outlet for fruit juice and concentrate absorbing
over 80% of production. Much different type of beverages such as fruit juices, fruit drinks,
squashes, cordials and fruit punches are available. They are broadly defined as follows:-
• Fruit juice: This is a natural juice pressed out of a fruit. This is unaltered in its
composition during preparation and preservation.

5|Page PRANAY NATH SINGH

 • Fruit drink: This is made by liquefying the whole fruit and at least 10% of the volume
of undiluted drink must be whole fruit. It may be diluted before being served.
• Fruit squash: this consists essentially of strained juice containing moderate qualities of
fruit pulp to which sugar is added for sweetening, e.g., orange squash, mango squash, etc.
• Fruit cordial: This is fruit squash from which all suspended material is completely
eliminated and is perfectly cleared. e.g., lime juice cordial.
• Fruit punches: These are made by mixing of desired fruit juices at the time of serving.
• Fruit juice concentrate: This is fruit juice which has been concentrated by the removal
of water either by heating or freezing.

6|Page PRANAY NATH SINGH

 COMPANY PROFILE

7|Page PRANAY NATH SINGH

 COMPANY PROFILE
Parle Agro is a trusted name in the Indian beverage industry and has been refreshing
India since two decades with leading brands like FrootiTM, Appy ClassicTM, Appy FizzTM and
packaged drinking water, BailleyTM. Parle Agro group of companies has been providing fruit
based product to valuable customers all over the country for more than 25 years. It is one of the
leading Foods and Beverage Company in India. Late JAYANTI LAL CHAUHAN founded M/S
Parle International Pvt. Ltd., (the oldest company in the Parle group) on 4th March 1959, and
Parle Agro Pvt. Ltd. Was established in 1985.
Parle is known for their many firsts:
• Parle revived the dormant Mango segment with Frooti™ in year 1985, which
today contributes to 85% of all fruit drinks.
• Parle was the first to introduce the hygienic aseptic packaging of Tetra Pak (also
TCA pak ) in India, which revolutionized the fruit drink market.
• Launched India’s first beverage, N-joi™ which was a blend of fruit and milk.
• First to introduce apple nectar in 1986.
• Launched India’s first 100% real mix fruit juice with brand name of Saint Juice in
2008.
• Not the first but it is now notifying its presence into snack food category, by
launching a new baked wheat snack by the name Hippo™.
Parle Group of Companies comprises of the following subsidiaries:
• Parle Agro Pvt. Ltd.
• Parle Sale & Services Pvt. Ltd.
• Parle Pet Pvt. Ltd.
• Parle International (a unit of Parle Agro Pvt. Ltd.).
• Alnas Plastics (a unit of Parle Agro Pvt. Ltd.).
• Frooti Beverages (a unit of Parle Agro Pvt. Ltd.).
• Explicit Trading & Marketing (a unit of Parle Agro Pvt. Ltd.).

8|Page PRANAY NATH SINGH

 It has factories located in number of locations like Silvassa, Navi Mumbai, Bhopal,
Chennai, and Ghaziabad which are engaged into the production of products like Frooti™, Appy
Classic™, Appy Fizz™, Grapo Fizz™, and LMN™, N-joi™, Bailley™. It also has large
number of network of franchisee’s spread across the country that manufactures and distribute
Parle Agro’s product.

Product Range:
Parle Agro Pvt. Ltd. is a distinguished manufacturer and exporter of a wide variety of
food items which are as follows:-

Frooti™:
India’s first real fruit drink in tetra pack launched in the year 1985.
The Mango segment is 95% of the Indian fruit drink market and Frooti™
has 85% market shares in tetra pack segment. Presently it is marketed in
the flavour of Mango, Chatpatta Aam and Guava.

Appy Classic™:
Parle has been a pioneer in launching this premium Apple nectar in
year 1986. It has more fruit pulp (30%-40%) than any other fruit based
drink (12%-14%) available in the market. This deliciously light and
refreshing apple drink is made from orchard fresh apples.

Appy Fizz™:
India’s first apple fruit drink with fizz of CO2 for better refreshment.
It was introduced in 2006 in PET bottles.

9|Page PRANAY NATH SINGH


N-joi™:
The flavour of premium Alphonso Mangoes and handpicked Strawberries.

Bailley™:
The fastest growing packaged water brand to provide the people fresh and pure
packaged water. Currently it has 18-20% market share in the Indian packaged
water segment.





LMN™:
LMNTM is a natural lemon juice drink and the only brand in India with a
taste closest to home made, fresh lime water, also known as nimbu pani. With no
artificial flavors and real lemon juice. The amount of vitamin C present in
LMNTM is equal to two whole lemons!

Saint Juice:
Available in three variants – Orange, Mixed fruit and Grape, Saint Juice has no
added sugar or preservatives. In fact, Saint Mixed Fruit juice is a first of sorts in India as
it is the first 100% mixed fruit juice in the country.

Quality Assurance:
All the products of Parle Agro Pvt. Ltd. are manufactured under the most hygienic
conditions. Great care is exercised in the selection & quality control of raw materials, packaging
materials. Rigid quality standards are ensured at every stage of the manufacturing process. Every
batch of drink, packaged drinking water and confectioneries are thoroughly checked by quality
experts using the most modern equipment.

10 | P a g e PRANAY NATH SINGH

Parle Agro’s Export:
Parle Agro established its export department in December 2003. Parle Agro is serving in
the markets of:
i) Malaysia. vi) USA. xi) Mauritius.
ii) Australia. vii) Canada. xii) Maldives.
iii) England. viii) Australia. xiii) Zambia.
iv) Nigeria. ix) New Zealand. xiv) Angola.
v) UAE & Saudi Arabia. x) Singapore. xv) Ghana.

It exports the following brands:

• Frooti™.
• Appy Classic™.
• Appy Fizz™.
• N-joi™.
• Bailley™.

Memberships:

• Agricultural and Processed Food Products Exports Developments Authority (APEDA).

• Federation of Indian Chambers of Commerce and Industry (FICCI).
• Project Exports Promotion Council of India (PEPC).
• Federation of Indian Export Organizations (FIEO).

Annual Turn Over: Rs.600 Crore

11 | P a g e PRANAY NATH SINGH

 RAW MATERIAL

12 | P a g e PRANAY NATH SINGH

 APPLE CONCENTRATE
Apple concentrate used for the production of Appy classic™ or Appy Fizz™ is
purchased from different fruit processing units situated in Jammu & Kashmir and some part of
Shimla where the production of Apple is in abundant. The concentrate received at the unit is
tested before use whether satisfying the under listed criteria or not.

Description : Seven fold brownish red colored, free from any visible
impurities.
Storage condition : In a cool, clean place shielded from direct sunlight.
Packaging details : 85 liters HDPE containers.
General appearance : Brownish red.
Brix : 70 (min).
Acidity : 0.14% (min.).
Aroma : Good, free from fermentative smell.
Flavour : Sweet and slightly acidic, free from fermentative taste.
Standard plate count : Less than 20 colonies per gram sample.

TOTAPURI MANGO PULP

Description : Single strength golden yellow colored with soft texture.
Storage condition : In a cool, clean place shielded from direct sunlight.
Packaging details : 3.1kg, 5.2kg Tin cans.
General appearance : Golden Yellow.
Brix : 14 (min.).
Acidity : 0.5% to 0.65%
Aroma : Fresh mango flavour free from off smell.
Taste : No fermentative taste.
Standard Plate Count : less than 5 colonies per gram sample.

13 | P a g e PRANAY NATH SINGH

 CRYSTALLINE SUGAR
(C6H22O11; Molecular Weight: 342)

The most commonly used traditional sweetener is sucrose. It not only contributes to the
sweet taste but also maintains the overall balance of the beverage with the other components.
It should be available as hard, white, dry crystals, odourless, sweet taste and must be
soluble in water.

PARAMETER STANDARD
Grade M30/S30.
Grain size Pass through IS sieve 10.70mm.
Sucrose content not less than 98.5%
Moisture content < 0.5%
Solubility (at 20°C) 2 parts in part of water.
Packaging 100 kg Jute bag.

ACTIVATED CARBON POWDER

Activated carbon is carbon that has been treated with oxygen to open up hundreds of
thousands of pores inside of it. Opening up these tiny pores between atoms expands the surface
area of the carbon enormously. In fact, in terms of raw surface area, one gram of activated
charcoal would be able to cover several football fields if it were rolled flat. The surface are of
activated charcoal is only one of the reasons why it is so useful. Carbon is a naturally absorbent
element, and it is able to absorb a wide variety of harmful chemicals. The large surface area of
activated charcoal allows it to absorb and trap millions of chemicals at its countless bonding
sites.
Activated carbon is used in the purification process of sugar syrup. It is derived from
hard wood charcoal or pinewood.

14 | P a g e PRANAY NATH SINGH

 PARAMETER STANDARD
Moisture content <5
pH 2–5
Bulk density (ml/gm) 3.5 – 4.5
Particle size 0.05 mm

RAW MATERIAL SPECIFICATION

Table 1:
Raw Material Physical Chemical Microbiological Frequency
Apple concentrate Appearance, taste, aroma, Brix, TPC, Yeast, Mold All drum in the
foreign object, colour acidity given lot to be
tested
Totapuri Mango Colour, flavour, Acidity, NA Each receipt
pulp consistency pH, TSS
Citric acid Colour, lumpiness Purity NA Each receipt
Malic acid Colour, lumpiness Purity NA Each receipt
Sugar Colour, lumpiness Purity, floc TPC, Yeast, Mold Once in 10 lots
test (once in week)
CO2 Odour, taste Purity, H2S NA Each receipt
traces
Water Appearance, odour, taste, Alkalinity, TPC, E. coli (once As per BIS
turbidity hardness in week) standards

15 | P a g e PRANAY NATH SINGH

 PRODUCTION

16 | P a g e PRANAY NATH SINGH

 PROCESS INVOLVED IN FRUIT BEVERAGE PRODUCTION

• Juice concentrate / Pulp:-

Pulp is collected from the cans by using can cutting machine. This pulp is pumped
through pipelines to blender.

• Sugar syrup:-
Sugar and sugar substitutes contributes the sweetness necessary to balance the
various ingredients and also act as a carriers to distribute the flavour components
uniformly throughout the drink. Crystalline sugar is used here as sweetening agent. Some
other sweetening agents are sucrose, fructose syrup (processed from corn starch) and
cyclamates (which is banned due to its harmful effects).
Sugar syrup is prepared by mixing dry sugar with hot water at 80°C in 8200 liter
tank.

• Filtration:-
After preparing sugar syrup it passes through filtration unit. Activated carbon is
used as filtration medium as it absorbs all the off flavours, colour making the syrup
suitable for further use.

• Blending / Mixing:-
Sugar syrup and pulp are transferred in a tank where proper mixing is carried out
for several hours. Proper mixing is facilitated by impellors. At the same time
formulation (flavours, colours, etc.) is also added.

17 | P a g e PRANAY NATH SINGH

 • Homogenization:-
Blended mixture is then transferred to homogenizer for homogenization. The
process of homogenization takes place at 2700 psi. During this process ascorbic acid is
used to prevent the flavour loss.

• Pasteurization:-
When homogenization completes, product is then send to the pasteurizing unit
which is fully automated. Here heating takes place through hot steam in counter current
manner. Pasteurization takes place at 95°C for 30 – 45 seconds.

• Cooling:-
Before filling the temperature of pasteurized product is lowered by ~25°C.

• Bottling:-
Cooled product is then filled in PET bottles. Since the temperature during filling
is nearly 72°C therefore the process is called as Hot Fill. These bottles are then cooled by
the help of showers before there storage.
For the preparation of carbonated beverages CO2 is mixed with the product before
filling. In order to facilitate proper mixing of CO2 in the product, the temperature of
product is lowered up to 0 – 1°C. This is done by the help of any cooling agent, which in
this case is glycol.

18 | P a g e PRANAY NATH SINGH

 PROCESS FLOW DIAGRAM OF BEVERAGE PRODUCTION

DRY SUGAR + WATER

(At 80°C)

F: FROOTI A: APPY FIZZ

SUGAR SYRUP
Formulation + Mango Apple concentrate +
Pulp +Flavour Formulation+ Flavour

F FILTRATION A

BLENDER

HOMOGENIZER

PASTEURIZER

F A
CO2
~72°C (0-1°C)

FILLER

F A

Figure 1: Schematic representation of fruit beverage production.

19 | P a g e PRANAY NATH SINGH

 QUALITY CONTROL

20 | P a g e PRANAY NATH SINGH

 MICROBIOLOGICAL ANALYSIS OF RAW MATERIAL
A complete microbiological program involves testing of three separate groups of
microorganisms. These includes following:-
 Yeast
 Mold
 Bacteria

YEAST:-
Yeast is spherical, oval or rod shaped unicellular fungi. The most common yeast is 3-20µ
in diameter. Some of the yeasts are capable of growth in acidic, carbonated and chemically
preserved beverages. Yeasts enter in the production process through raw material, atmosphere,
etc and spoils the beverages. Sacchromyces, Zygosacchromyces, Torulopsis, Cadida and
Rhodotorula are some common yeast that causes spoilage in beverages.

MOLDS:-
Molds grow in the form of tangled mass (mycelium) of cellular filament that spreads
rapidly. Molds are aerobic and are capable of growth under acidic conditions. Under normal
conditions they can grow on packaging materials, sugar, filling equipments, walls, floors, etc.
Therefore whenever mold is found in the beverage then it indicates the improper hygiene and
manufacturing practices in the plant.
Peniflium, Physarum and Dictyostelium are a few of the most common molds found in the
aseptic filling plants.

BACTERIA:-
Bacteria grow in the form of spheres (cocci), straight rods (bacilli) or bent rods (spirila).
The differences between these are very slight and can be determined by staining methods and
with the aid of microscope. The number of bacteria present can be indicative of the sanitary
condition of the material being tested. Juice or other nutrient containing ingredients can enhance
21 | P a g e PRANAY NATH SINGH
bacterial growth, and thus present an increased spoilage problem. Bacteria most commonly
found are more than 0.0005 mm in diameter.
Acetobactor, Bacillus, Gluconobactor, Lactobacillus and Gluconostoc are a few acid
tolerant bacteria foun commonly in carbonated beverages.
Coliform bacteria are of special concern, as they are associated with fecal waste od
humans and animals. Even though this bacterium may not be pathogenic, its presence is
indicative of pollution problems, and therefore is particularly significant from a public health
stand point.

22 | P a g e PRANAY NATH SINGH

METHODS OF QUANTITATIVE ESTIMATION OF MICROORGANISMS

The quantitative estimation give san idea of how much extent of contamination takes place. This
is done by mainly three methods:-
 Pour Plate method:-
For estimation of environmental count as well as raw material and product count.
 Air sampler:-
For estimation of environmental and critical area count.
 Membrane filtration:-
Mainly used for water testing.

Pour Plate method:-

In Pour Plate method, a diluted sample is pipetted into a sterile petriplate, and then
melted agar is poured in and mixed with sample.

 Requirement:-
i. Laminar air flow.
ii. Incubator (temperature 37°C ±1).
iii. Petridish.
iv. Pipettes
v. Molten Parle Media and nutrient agar at 45°C (pre sterilized at 15psi at 121°C for
15 min).
 Procedure:-
i. Dilute specimen to yield approximately 30- 300 CFU per aliquot to be plated.
ii. Inoculate labeled empty petridish with the aliquot of diluted specimen.
iii. Pour 15ml of melted plate count agar (45°C) into the inoculated petridish.
iv. Cover and mix thoroughly by gentle tilting and swirling the dish. Do not slope the
agar over the edge of the petridish.
23 | P a g e PRANAY NATH SINGH
 v. Place on a flat surface undisturbed for about 10min to allow the agar to
completely gel.
vi. Invert and incubate at 37°C for 24-48hrs.
vii. Count, record and calculate: - Count all colonies, a magnifying colony counter
can aid in counting small embedded colonies. Record the data. Calculate CFU/ml
or CFU/g by the formula:-
CFU/ml = (CFU/plate × Dilution Factor × 1) per aliquot

Air sampler:-
It is a light weight portable system for testing the microbial quality of air in clean room,
barrier environment and critical filling areas. The tester is small enough to be used in confined
spaces, but powerful enough to sample up to 1000 liters in just 7 minutes.

Membrane filtration:-
The membrane filtration technique is the recommended method for microbiological
testing in the plant. Membrane filters are thin pourous sheets of inert cellulose plastic containing
capillary ploes of uniform size, small enough to prevent the passage of microorganisms. During
filteration of a sample, the microorganisms can not pass through the membrane, and therefore
remain on the surfaces. Through selection of pore size, nutrient medium and incubation
temperature, specific microorganism will grow to form visible colonies that can be counted.
 Requirement:-
i. Laminar air flow.
ii. Incubator (temperature 37°C ±1).
iii. Petridish.
iv. Pipettes
v. Molten Parle Media and nutrient agar at 45°C (pre sterilized at 15psi at 121°C for
15 min).
 Procedure:-

24 | P a g e PRANAY NATH SINGH

 i. Wipe the sampling area with disinfectant.
ii. Put sterile air blower ‘on’ for 10 minutes at low-pressure position.
iii. Close the shutter and keep UV lamp ‘on’ for 45 minutes.
iv. Keep sterile air blower ‘on’ at medium pressure position.
Swab Test:-
 Requirement:-
i. Presterilized hot molten Parle Media.
ii. Nutrient agar and EMB Levine agar.
iii. Sterile ready swabs.
iv. Millipore unit.
v. Cellulose titrate membrane filter paper.
vi. Presterilized water.
vii. Incubator.
viii. Laminar flow unit.

 Procedure:-
i. Transfer approximately 10ml hot molten media into petri dish under laminar flow
in three separate petri dishes.
ii. Allow media to solidify in petri dish.
iii. Take a bottle containing sterile distilled water to the required area of testing.
Sanitize bottle mouth with acetone or disinfectant.
iv. Remove the ready cotton swab and place it to the area and instantly dip the swab
into the sterile bottle containing sterile distilled water. Carry the same for
inoculation. Rub the swab on a 100 cm2 area of the equipment to be tested and
immediately transfer to the sterile bottle.

25 | P a g e PRANAY NATH SINGH

 MICROBIOLOGICAL ANALYSIS
Table 2:
Sample Sample Sa organisms Plating Media for Maximu
point mpl method inoculation m limit
e per plate
size
Raw At source 1ml TPC, Fungi, Pour plate, Mac Conkey, <300CFU
water E.coli, Serial NA,PDA,TTB,BG
Streptococcus, dilution A,VJA,DCA,EMB
Stephylococcus, Levine,MA
P.aeruginosa
Treated Mixing 100 TPC, Fungi, Membrane Mac Conkey, TPC <50
water tank inlet ml E.coli, filtration, NA,PDA,TTB,BG CFU
Streptococcus, pour plate A,VJA,DCA,EMB
Stephylococcus,P Levine,MA
.aeruginosa
Treated Mixing 100 TPC, Fungi, Membrane Mac Conkey, Coliform-
water tank inlet ml E.coli, filtration, NA,PDA,TTB,BG Nil
Streptococcus, pour plate A,VJA,DCA,EMB
Stephylococcus,P Levine,MA
.aeruginosa
Bottle Bottle 100 Coliform Membrane Mac Conkey, Nil
rinse rinse tank ml filtration NA,PDA,TTB,BG
water A,VJA,DCA,EMB
Levine,MA
Bottle Bottle 2ml TPC Pour plate Mac Conkey, < 5 CFU
rinse rinse tank NA,PDA,TTB,BG
water A,VJA,DCA,EMB
Levine,MA
Sugar Sample 5ml Yeast and Mold Pour plate Parle media < 5 CFU
solution cock
Sugar Sample 5ml TPC Pour plate Nutrient agar < 5 CFU
solution cock
Mango Tin by 2gm Yeast and Mold Pour Plate Parle Media Nil
Pulp sterile
spatula &
Laminar
flow
Mango Tin by 2gm TPC Pour Plate Parle Media Nil
Pulp sterile
spatula &
Laminar
flow

26 | P a g e PRANAY NATH SINGH

 MICROBIOLOGICAL ANALYSIS OF INTERMEDIATE PRODUCT
Table 3:
Product Sample Sample Organisms Plating Media for Permissible
point size method inoculation limit per
and plate
incubation
Beverage in Sampling 5 ml Yeast and Pour plate Parle media, < 5CFU
blending cock Mold 30°C, 48 hrs
tank
Beverage in Sampling 5 ml TPC Pour plate Nutrient agar, < 5CFU
blending cock 37°C, 24 hrs
tank
Beverage in Sampling 5 ml Yeast and Pour plate Parle media, < 5CFU
blending cock Mold 30°C, 48 hrs
ready
Beverage in Sampling 5 ml TPC Pour plate Nutrient agar, < 5CFU
blending cock 37°C, 24 hrs
ready
Beverage in Sampling 5 ml Coliform Pour plate EMB, Levine, < 5CFU
blending cock 37°C
ready

MICROBIOLOGY OF FINISHED PRODUCT

Table 4:
Product Sample size Organisms Plating Media for Incubation Permissible
Sample size method inoculation limit per
plate
Beverege 5 ml Yeast and Pour plate Parle media 30°C, 48hrs Nil
Mold
Beverege 5 ml TPC Pour plate Nutrient 37°C, 24hrs Nil
agar

27 | P a g e PRANAY NATH SINGH

 MICROBIOLOGICAL ANALYSIS OF PRODUCT AND RAW MATERIAL

It allows us to monitor level of microorganism and permits us to take corrective actions

before serious problem arise.

 OBJECTIVE: - Determination of TPC

To determine total colony count in water, on enrichment agar, method is applicable to

filter water of Sand Filter and Carbon Filter, DM Plant, Softener Plant, Frooti Plant, Norit
Carbon Filter I and II.

 Requirement:-
i. Filtration flask.
ii. Vacuum pump.
iii. Petri dish 5 tarn.
iv. 0.45 µ filter paper.
v. Sterile filter assembly.
vi. Hot molten enrichment media.

 Procedure:-
i. Collect 100 ml DM water in a sterile flask in aseptic condition.
ii. Now filter 10 ml of sample water through 0.45 micron filter paper and place the
filter paper over enrichment media.

 Incubation: - Incubate the petri dish at 37°C for 24 hrs.

 Evaluation: - Max. Limit 20 colonies / ml.

28 | P a g e PRANAY NATH SINGH

  OBJECTIVE: - Determination of Yeast and Mold for sugar samples.

 Procedure:-
i. Prepare aseptically 20 % sugar solution with sterile distilled water.
ii. Deliver 1 ml of solution in triplicate into sterile petri dishes by means of sterile
1ml pipette.
 Pour Plate:-
i. Melt the above medium in bacteriological tubes and keep at 44-46°C.
ii. Introduce medium aseptically into petri dishes.
iii. Mix with swirling motion of hands and allow to set.

 Incubation: - Invert petri dishes and incubate at 37±1°C for 2 days, count the colonies
and compute the total colonies per gram.

 Evaluation: - Max. limit 20 colonies / ml

 OBJECTIVE: - To determine TPC/ Yeast and Mold in sugar syrup.

 Requirement: -
i. 100 ml sterile DW in a conical flask.
ii. Petri dish (100mm).
iii. Nutrient agar.
 Procedure: -
i. Collect aseptically about 10 ml of sugar syrup in a sterile flask.
ii. Add 50 ml sterile DW in it.
iii. Pour 5 ml of the solution into each of the two sterile petri dishes.
iv. Melt nutrient agar and Parle media separately and cool them up to 44-46°C.

29 | P a g e PRANAY NATH SINGH

 v. Introduce the media aseptically into the petri dishes respectively containing sugar
syrup.
vi. Mix by swirling motion of hands and allow to set.

 Incubation: -
Incubation time Incubation temperature
i. TPC 24hrs 37°C
ii. Yeast and Mold 48hrs 37°C

 Evaluation: -
Maximum limit : 5 colonies / plate for TPC.
Maximum limit : Nil (for Yeast).
1 colony / plate (for Mold).

30 | P a g e PRANAY NATH SINGH

  OBJECTIVE: - To determine TPC/Yeast and Mold in intermediate product of
mango pulp and apple concentrate.

 Requirement: -
i. 100 ml sterile DW in a conical flask.
ii. Petri dish (100mm).
iii. Hot molten nutrient agar media.

 Procedure: -

A. For determination of TPC:

i. Collect aseptically about 10 ml of sugar syrup in a sterile flask.
ii. Add 50 ml sterile DW in it.
iii. Pour 5 ml of the solution into each of the two sterile petri dishes.
iv. Melt nutrient agar and Parle media separately and cool them up to 44-46°C.
v. Introduce the media aseptically into the petri dishes respectively containing sugar
syrup.
vi. Mix by swirling motion of hands and allow to set.

Incubation: Invert the petri dish and incubate at 37°C for 24hrs.

B. For determination of Yeast and Mold:

i. Melt Parle media and keep at 44-46°C.
ii. Introduce the media aseptically into the ready prepared petri dish containing
sugar.
iii. Mix by swirling action of hand and allow to set.

Incubation: Invert the petri dish and incubate at 37°C for 48 hrs.
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 MICROBIOLOGY OF FINISHED PRODUCT
One sample per batch per machine should be analyzed every day for TPC and Yeast &
Mold. Finished product should be free from microorganism as per standards specified by the
parent company.

 OBJECTIVE: - To determine TPC/ Yeast and Mold in finished product.

 Requirement: -
i. Petri dish (100mm).
ii. Hot molten nutrient agar.
iii. Sterile glass rod.

 Procedure: -
For TPC:
i. Take 5ml sample to be analyzed in a petri dish in a perfect aseptic condition.
ii. Introduce 10 ml hot molten nutrient agar into petri dish.
iii. Mix by swirling motion of hand and allow to set.
Incubation: Invert the petri dish and incubate at 37°C for 24hrs.
Evaluation: Maximum limit 1 colony/ml.

A. For Yeast and Mold:

i. Take 2 ml sample to be analyzed in a petri dish in perfect aseptic condition.
ii. Introduce 10 ml of molten nutrient agar into the petri dish.
iii. Mix by swirling motion of hand and allow to set.
Incubation: Invert the petri dish and incubate at 37°C for 48hrs.
Evaluation: Maximum limit:
Yeast- Nil.
Mold- 1 colony/ plate.
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 PHYSICAL & CHEMICAL PARAMETERS OF PRODUCT

APPY CLASSIC
Appearance : Yellowish brown.
Acidity : 0.36 – 0.37.
Brix : 14.8 – 15.2.
pH : 3.5 – 4.0.
Viscosity : 5 – 10.
Specific gravity : 1.065.
Microbial count : Nil.

APPY FIZZ
Acidity : 0.25 – 0.27.
Brix : 12.8 – 13.2.
Microbial count : Nil.

FROOTI HOT FILL

Acidity : 0.311 – 0.322.

Brix : 14.8 – 15.2.
pH : 3.3 – 3.5.
Viscosity : 45 – 55.
Specific gravity : 1.035.

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 CONCLUSION

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 CONCLUSION

This report is based on whole procedure involves in production & quality controls in fruit
beverage production. During this industrial training we have learnt all the processes (blending,
pasteurization, filtration, etc.) which are required in fruit beverage production. In addition to this
we have also observed different types of safety measures which are applied to ensure the
manufacturing of good quality product.
All the products of Parle Agro Pvt. Ltd. are manufactured under the most hygienic
conditions. Great care is exercised in the selection & quality control of raw materials, packaging
materials. Rigid quality standards are ensured at every stage of the manufacturing process. Every
batch of drink, are thoroughly checked by quality experts using the most modern equipment.

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 REFERENCES
• Manual of Parle Agro.
• Norman N. Potter, Joseph H. Hotchkiss; FOOD SCIENCE- 5th edition, 430-434.
• N. Shakuntala Manny, M. Shadaksharaswamy; FOODS: Facts & Principles, 144-145.
• S. Ranganna; Handbook of Analysis and Quality Control for Fruit and Vegetable
Products.

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