Preface:

Last week we enjoyed a great Field Tour. We can explain the field tour as gather knowledge from
journey of different place with great joy. So in this regard our department send us with our junior
batch in a two days tour to Dhaka. There we visited three different institute. For this, first we
had to manage money to make this tour. So we had to go to some company to get sponsor but
ultimately we failed to manage this sponsor. At last our department helps us in this matter and we
were successful to make the field tour. We visited Akij Food industry, BARI & BRRI which help
us to gain knowledge which are very related to food. We have to give thanks to authority of that
industry & those institute who have given us that kind of opportunity to gather knowledge from
there institute which will be very helpful for us in Job sector.

Justification
There is no alaternative way of field tour to learn food related things practically and
efficiently.So field tour is essential and effective in every semester for every student of applied
faculty. An Integrated factory is chosen so that we can see all the various stages starting right
from processing to the final production. Akij food & beverage ltd.bd is ideally suited for this
purpose since it is one of the largest factory of our country and it is self sufficient in all aspects
including power, water and other auxiliary requirements. AFBL is also a well known food
industry in bangladesh. Becides,only AFBL has recycle plant in bangladesh which is needed for
every food industry. The tour itself is arranged in such a way that the order of visits to the
various units closely resembles the flow of material through the plant and helps in a better
understanding of the entire operation. We also visited BARI (Banglsdesh agriculture research
institute) and BRRI(Bangladesh rice research institute). From those institution, we have gained a
vast knowledge about some machine and instruments which is hugely used in food industry. In
this field work ,we have observed about industrial application of food for the first time in our
university life

Content:
List of topics:
Topics

Page No.

Introduction

Objective

Visit &observation

8-25

Akij Food &Beverage Ltd.

8-16

Carbonated Beverage

11-12

Water treatment for carbonated Beverage

13-14

Asceptic juice

14-15

Dairy product

15

Pasteurized milk

15-16

About BRRI

17-18

About BARI

19-25

List of figures:

All the Figures of Instruments of BARI &BRRI

To the end of the

assignent

ACKNOWLEDGEMENT
3

At first, conveying my deepest sense of faith to almighty Allah, who blessed me and given me
capability to complete the field work successfully.
I feel pride in expressing my deepest sense of gratitude to Dr. Iftekhar Ahmad, Assistant
Professor, Department of Food Engineering and Tea Technology, Shahjalal University of Science
and Technology for arranging such a field work.
I gratefully acknowledge the support and encouragement of Mr Md. Monir Hossain, Lecturer,
Department of Food Engineering and Tea Technology, Shahjalal University of Science and
Technology, Sylhet ,who has made his contribution towards successful completion of this field
work.
I would like to express deepest sense of gratitude and indebtedness to all of my teachers of the,
Department of Food Engineering and Tea Technology, Shahjalal University of Science and
Technology, Sylhet, for their co-operation and valuable guidance in completion of this field
work.
I gratefully acknowledge the support of the authority of Akij food and beverage ltd.bd and also
thanks to the authority of BARI & BRRI for their co-operative manner .
Finally, I would like to give thanks to all of my friends s for their support of the field work.

ABSTRACT
To get higher development every nation should have modern technologies and facilities in their
industries and research institutes. Bangladesh is a developing country so it has many lackings
and limitations. Inspite of it we were lucky to visit three of our most updated and modern
4

industry and research center. As an engineer it is our responsibility to keep knowledge on our
recent technologies used in different industries and research institutes. We also have to pay
attention to cope with most recent technological improvements invented in throughout the world
and should give concern to introduce them for technological and research purposes in our
country.
We were 5th batch of Food Engineering And Tea Technology of Shahjalal university of Science
And Technology, Sylhet had a course named FET:214, titled Field work based on industrial and
research institute tour held on 16-04-012 to 17-04-2012 in capital city of Bangladesh named
Dhaka. We visited Akij food And Beverages ltd (AFBL), Bangladesh Rice Research Institute
(BRRI) and Bangladesh Agricultural Research Institute (BARI). In AFBL we were introduced
with most recent technologies used in bangladesh for manufacturing of different food products
and beverages. We also gather knowledge on industrial management, marketing and distribution
of products. In BARI and BRRI we acquired information on analytical work based on modern
equipments used in lab. We observed valuable machines associated with different analysis.
Therefore, the visit had helped us to relate theoretical knowledge with practical knowledge and
enhanced our skill.

Time Frame Work:

Date

Time
8-10
10.30-11.30

Activities
Starting journey towards
Manikgonj from Dhaka
Taking rest in AFBL
5

11.30-1.30
16-04-2012

1.30-2.30
3-4
4-5.30
After 5.30

Date

Time
7.30-9

17-04-2012

9.30-12
12-1
1-2.30
3-4
4-5.30
6.30-8.30

seminer room
Factory visit in AFBL with
our teachers
Question & answer
session at seminer room
Lunch break
Back to Dhaka
End of first days
Programme

Activities
Starting journey towards
Savar
Spend time in BRRI
Moving from BRRI to BARI
Visiting BARI labs &
instructions from officers
Lunch break
Back to Dhaka
On the way to Kamlapur
railway station

Introduction:
At first, we were gone to Dhaka from Sylhet by train. Everybody knowing that, a journey by
train is specially very pleasant, comfortable and enjoyable to all. So that, our monitor Apons and
6

me most struggle to buy our tickets of train. On the fixed day, we reached Sylhet railway station
at 3.00 p.m. The station was very crowded. With great difficulty we got into the train.
Fortunately I got my seat beside the train. After a few minutes the guard blew the whistle and the
train began to move on. At first the train moved on slowly. Then it began to run in full speed. I
kept looking outside through the window. The train was passing through the green fields, tea
garden, river etc. I enjoyed the scenes with cheerful mind. Sometimes the train stopped at a few
big stations. We bought mineral water, soft drinks, chanachur, biscuits, bananas, newspaper etc.
from the hawkers. The students were at liberty to perform as they wish. So, there were a lot of
singing, dancing and merrymaking. Even some teachers were found to encourage the students
joining them with their performances. All these pleased me very much. At last the train reached
Dhaka at 10.00 p.m. We got down from the train and saw our teacher Md. Monir Sir to receive
us. At 11.00 p.m. we reached the hotel of Prantik Abasik Hotel at Shamoli, Mirpur. After that we
washed hands and feet and take supper. Our teachers announce the everybody get up early in the
next morning. We go to bed at 12.00a.m.
First day, we were visited to Akij Food & Beverage Ltd. which is situated at Damrai,
And second day, we also visited to BRRI (Bangladesh Rice Research Institute) and BARI
(Bangladesh Agriculture Research Institute) which is situated at Gazipur in Dhaka. The teachers
guided the students during the field work. The students were found to take notes at different sites
as each of them will need to submit a report on the field work.

OBJECTIVE:
The objectives of the tour were:

To know about the activities of AKIZ food industry and to attend a conference.

To know the food industry management system.

To watch various industrial manufacturing process in a food industry.

To observe the activities of BARI .

To know about the activities of BRRI.

To acquire practical knowledge about the factory machineries control and maintenance
in the food industries.

To have some recreation and enjoyment also.

Visit & Observation:

Day 1, 16th April
7

First day we were got up early in the morning. We had gone to Damrai in the Akij Food &
Beverage Ltd. from Mirpur by bus. After breakfast we are got ready to Damrai by bus journey.
When the bus stopped beside our hotel then we seat the bus one by one. The seats of the bus
were uncomfortable because it was a minibus. But fortunately I got my seat by the window. After
a few minutes the bus began to move on. At first the bus moved on slowly. Then it began to run
in full speed. I kept looking outside the Dhaka city through the window. The sun was rising with
all its splendid beauty. The bus was passing through the green fields. Tree and houses seemed to
run behind. We saw the labors working in the industry. Cattle were grazing here and there. I
enjoyed these scenes and sights with cheerful mind. All these pleased me very much. When our
bus reached Damrai beside in the Akij Food & Beverage Ltd. at 9.00 a.m. then we got down
from the bus. It was 2 hours journey where some everybody tired but we enjoyed very much.
NAME OF COMPANY: Akij Food & Beverage Ltd.
TYPE : Large scale
LOCATION
Akij Food & Beverage Ltd. has been established at a beautiful site Krishnapura, Dhamrai
of Dhaka.
This Industry has got perfect situation exactly nearer to highway so ease of
transportation.
From the nearby city Industry can get technicians and engineers easily.
No problems of electricity, water and man power.
ORIENTATION:
Mainly agriculture based products.
Companys aim is Rural development.
Products manufactured by this company has very bright future in all over the world.
COMPANY BACKGROUND: At first fifty years back Late Mr. Sk. Akij Uddin started his
journey with a humble beginning and from a small trading business he built up this endustrial
empire "AKIJ GROUP".
Akij Food & Beverage Ltd (AFBL) A big name in Food processing & marketing sectors is a
result of uisionary concept of Mr. Sk. Akij Uddin. AFBL concentrated on soft drinks, fruit juice,
milk, water and snacks & grouped together all of these divisions in a new factory located same
50 kilometers outside from capital Dhaka in Krishanapura, Dhamrai. Zuality was the main object
of our founder Mr. Sk, Akij Uddin that is why his saying is "Uncompromising quality even in
adverse situation" the main force behind the success of Akij Food & Beverage Ltd.
AKIJ GROUP: Akij Food & Beverage Ltd. has been established at a beautiful site Krishnapura,
Dhamrai of Dhaka. It has come with the best food & beverage in Bangladesh.

There are various types of drink. Mojo is the brand name of cola, Lemu is the brand name of
Lemon and Speed is the brand name of energy drink. Immediately after the introduction of the
brand it became very popular among its consumer because of the high quality and intensive
distribution in every nook and corner of the country.
Checky Monkey is the brand name of banana chips produced from this factory. It also is
becoming popular chips in Bangladesh.
Most of our Raw materials come from various foreign countries. The quality is very strictly
controlled. At every stage, non standard products are rejected.
Vision
Akij Food & Baverage Ltd. is actually the dream to which the company always strives to reach
where it may become possible or not. Here it is also not apart for Akij Group. Expanding the
business in the abroad fully and becoming one of the market leaders Internationallythis Company
thinks in this way as a part of their vision.
Mission
The mission of Akij Food & Baverage Ltd. is to be the market leader by 2009 through their best
effort, suitable and competitive marketing strategy and the consumers support. Now they are in
the position of challenger and their vision focuses on those missions, goals and objectives which
will make them able to be the leader from the challenger to the leader in the market.
Goal
The companys goal is to maximizing the market share in their every categorized business.
Objective
The objective of Akij Food & Baverage Ltd. is to provide the quality products and services in
such a form that the customers demand.
PLANT LAYOUT:
Plant layout is a very important feature in todays industries. It is arrangement of the desired
machinery and equipment of a plant established in the way which will permit the easiest flow of
material at lowest cost and with the minimum handling in processing the product from the
receive of raw materials to the dispatch of the finished product.
Akij Food & Beverage Ltd. has process layout.
Product List

Carbonated Beverage

Juice

Mojo
Lemu
Clemon
Speed
Frutika Ripe Mango
Frutika Green Mango

Milk Product
Pasteurize milk
UHT milk
Chocolate Milk
Mango Milk
Ghee
Butter
Yogurt
Mineral Drinking Water
Spa Mineral Water
Chips

Cheese Puff
Potato Chips

Fig: Product of AFBL

10

Carbonated Beverage
Carbonated beverages are drinks that include carbon dioxide dissolved in water. The presence of
this gas creates bubbles and fizzing in the liquid. Carbonation can occur both naturally, through
the ground, and artificially, through pressurizing. Some carbonated beverages include spring
water, beer, and soda or pop. Carbonation is the process of dissolving carbon-di-oxide in water.
The process usually involves carbon dioxide under high pressure. When the pressure is reduced,
the carbon dioxide is released from the solution as small bubbles, which cause the solution to
"fizz." This effect is seen in carbonated soft drinks.
Now as a carbonated beverage here I discuss shortly about speed manufacturing process which
we observed in this industry:
For speed processing at first they make bottle by using rasin . They import this type of rasin in
foreign countries. Using this rasin at first make pre-form, then this pre-form processing is
transferred in blow mol where required sizes of bottle are making. Size and shape of bottle are
determine in this area, temperature and pressure are also control in this area and this time
bottling temperature are 12-14 degree Celsius. Then in CSD1 raw material are mixing then
CSD2 and CSD2 are passing sugar CO2 gas. Then bottling occurs where CO2, syrup, water type
of raw material are included and carbonation occurs with the pressure of 12 bar in this place
within fixed temperature. Then in light infection area unwanted bottle are removed in this
process producing 2500 bottle per hour. Then monogram are attached in bottle. In a raping
machine, all bottles are raped in a specific heat. After raping then date and code are fixed in date
& code machine.
Then we saw a recycle plant where all type of rejected bottle is recycle by a process in recycle
plant. After recycle the product of this process are used with the rasin in the ratio of 25%.

11

Process flow chart for carbonated soft drinks:

RM mixing & syrup processing

RM: treated water, sugar

syrup &
Ingredients

CO2
tank
Water
tank

Inter mix. Or
mixer

Waste
water

Rinse of
Filler &
capper

Pet bottle blow

molding

prefor
m

Check
mate
Warme
r
sleevemati
c
Shrink
tunnel
Aqu table
Band roll/
conteroll
Date
code
Wrappin
g
platonizin
g

12

Water Treatment for Carbonated Beverage

Water constitutes some 90% of a typical soft drink. The quality of the water used must, by
necessity, meet very stringent standards, as each bottle or cane of a given drink must be
indistinguishable from all other. The coagulation process involves adding iron or aluminum salts,
such as aluminum sulphate, ferric sulphate, ferric chloride or polymers, to the water. These
chemicals are called coagulants, and have a positive charge. The positive charge of the coagulant
neutralizes the negative charge of dissolved and suspended particles in the water. When this
reaction occurs, the particles bind together, or coagulates (this process is sometimes also called
flocculation). The larger particles, or floc, are heavy and quickly settle to the bottom of the water
supply. This settling process is called sedimentation. The coagulated water can either be filtered
directly through a medium filter (such as sand and gravel), a microfiltration or ultrafiltration
membrane, or it can be moved to a settling tank. In a settling tank, or clarifier, the heavy particles
settle to the bottom and are removed, and the water moves on to the filtration step of the
treatment process.
Cl2

Raw Water Tank

Coagulation
Tank
Buffer Tank

Sand Filter

Reserve
Tank
Activated Carbon
Filter
Poliser

Treated Water Storage

tank

13

Test of water:
pH
Hardness
Fe Test
Chloride Test
Total Dissolve Solid (TDS)
Turbidity Test

Fig : Water treatment plant of AFBL

Aseptic Juice
Aseptic processing is the process by which a sterile (aseptic) product (typically food) is
packaged in a sterile container in a way that maintains sterility. Sterility is achieved with a flashheating process (temperature between 195 and 295F (91 to 146C)), [1] which retains more
nutrients and uses less energy than conventional sterilization techniques such as retort or hot-fill

14

canning. Aseptic food preservation methods allow processed food to keep for long periods of
time without preservatives.
Akij Food & Beverage Ltd. first introduces the aseptic juice manufacturing process in
Bangladesh. A more elegant aseptic system rapidly heats, holds the hot juice to implement
pasteurization and cools the juice before filling into sterile laminated paper/plastic/foil containers
which are literally formed around a cylinder of flowing sterile juice. The rapid heating and
cooling of the product ensure microbial and enzyme destruction. A major advantage of aseptic
packs is its adaptability to many size containers from single serving 200 ml portions to thousands
of liter bulk packs. It is absolutely essential to pasteurize or in some cases sterilize the product,
cool adequately and pack into sterile containers in a sterile environment, since the presence of a
single viable organism can spoil an entire lot of juice. The evolution from simple canning to
aseptic processing has greatly improved processed juice quality.

Dairy Product
Akij Food & Beverage Ltd. is processed the milk and produced various product which fulfill the
public demand of our country. Dairy products of Akij Food & Beverage Ltd. are given bellow:

Pasteurize milk
UST milk
Chocolate Milk
Mango Milk
Ghee
Butter
Yogurt

Pasteurized Milk:
When we go in dairy plant then we saw pasteurize milk plant. And our instructor tells us about
the pasteurize milk plant .The total manufacturing process of pasteurize milk are given in a flow
chart:

15

Raw Milk at vehicles at 45oC

Receive Tank 1 oC
Pasteurization (90 oC at 16
sec)
(Four Tanks such as
Balance tank, cream
Balance Tank

Pasteurizer (65-75
o
C)
Cream
Separator
Pasteurize
r
Homonaizer (140 bar)
Pasteurizer (90 oC)
Holding Tube

Cooling (Heat
Exchanger)
Storage
Aseptically Packing
Date
Coding
Packing in Cartoon

Day 2: 17th April

16

Second day we were got up early in the morning. We had gone to Gazipur in the BRRI & BARI
from Mirpur by bus. After breakfast we are got ready to Gazipur also by bus journey. When the
bus stopped beside our hotel then we seat the bus one by one. The seats of the bus were
uncomfortable because it was a minibus. But fortunately I got my seat by the window. After a
few minutes the bus began to move on. At first the bus moved on slowly. Then it began to run in
full speed. I kept looking outside the Dhaka city through the window. The sun was rising with all
its splendid beauty. The bus was passing through the green fields. Tree and houses seemed to run
behind. We saw the labors working in the industry. Cattle were grazing here and there. I enjoyed
these scenes and sights with cheerful mind. All these pleased me very much. We reached Gazipur
at 10.00 p.m. Firstly our bus stopped at BRRI (Bangladesh Rice Research Institute).

Bangladesh Rice Research Institute

When we reached in BRRI then our instructor tells us about BRRI,and we lichen it carefully.
And we learned many think which is discussed below:
Rice is low moist food .The percentage of moisture contain of rice is 10-12%.So post harvest
disease of rice is low. If moisture are available in rice then post harvest disease like different type
of storage fungi (Rhizopus, penicillium, aspergillas) are attracted in rice.
Two type of disease are seen in rice e.g.:
1. Field disease
2. Storage disease
BRRI has ensured us amongst 31 field disease 10 are major. Some of other field disease bellow:
Fungal diseases:

sheed blid
blast
bacani(fusarium)
seed rot

Bacterial diseases:
BLB (Bacterial leaf blind) are attracted by bacteria
Viral diseases:
Tungro
Nematode

Nematode are following types:

17

1.uphra
2.root rot
3. white tip
Now for the developed rice crop and developed new variety Polymarase chain reaction is
necessary which was discussed below:
PCR(Polymarase chain reaction):
PCR is a technique that allows scientists to create a vast quantity of a specific sequence of DNA.
Properties of DNA: it is double stranded, when raised to a certain temperature, the DNA melts
and becomes disconnected and single stranded. Primers, which are small strands of DNA
containing maybe 15-20 nucleotides, are used to adhere to the now separate, single stranded,
DNA. This is where the word "polymerase" comes in. A polymerase is an enzyme required for
DNA elongation, or essentially, filling in the "holes". Primers are designed to anneal to the single
strands (they have a melting temperature higher than the actual DNA and thus are able to bind.)
Because the primers are so small, they only fill in a small "hole" in the single stranded DNA.
This is when the polymerase comes in and completes the rest of the strand, creating now two
separate, double stranded pieces of DNA.

Fig: PCR machine

FUNCTION:

Multiplication by controlling temperature and time.

Identifying resistance source.
Collection of gene for DNA study.
Verification of gene transmission.
selection of variety with band measurement.
After visiting of Bangladesh Rice Research Institute we started journey for BARI. We
reach there at about 12:30pm. This is what I learn from my visit.

BARI
18

BARI (Bangladesh Agricultural Research Institute) is the largest multi-crop research institute
conducting research on a large number of crops, such as cereals, tubers, pulses, oilseeds,
vegetables, fruits, spices, flowers, etc. Besides variety development, this institute also carries out
research on non-commodity areas, such as soil and crop management, disease and insect
management, irrigation and water management, development of farm machinery, improvement
of cropping and farming system management, post-harvest handling and processing, and socioeconomic studies related to production, marketing, and consumption.
When we reached BARI at first we go post harvest technology division. We got a warm welcome
there .Then one of our instructor show different type of machine which was discussed below:

LC-MS/MS.
The liquid chromatography triple quadrupole tandem mass spectrometry method for measuring
melamine and cyanuric acid in infant formula consists of extraction with aqueous formic acid,
followed by filtration, centrifugation, and dilution, then analysis using a zwitterionic HILIC
(hydrophilic liquid chromatography) LC column. ,Determination of Melamine and Cyanuric
Acid Residues in Infant Formula using LC-MS/MS .

Fig: LCMSMS machine

Function:
Identification of preservatives.
Identification of color.
Identification of pesticide in food.

NIR:

19

Near- infrared spectroscopy is based on molecular overtone and combination vibrations. Such
transitions are forbidden by the selection rules of quantum mechanics. As a result, the molar
absorptivity in the near IR region is typically quite small. One advantage is that NIR can
typically penetrate much farther into a sample than mid infrared radiation. Near-infrared
spectroscopy is, therefore, not a particularly sensitive technique, but it can be very useful in
probing bulk material with little or no sample preparation.
Typical applications of NIR spectroscopy include the analysis of foodstuffs, pharmaceuticals,
combustion products and a major branch of astronomical spectroscopy.
Near-infrared spectroscopy is widely applied in agriculture for determining the quality of
forages, grains, and grain products, oilseeds, coffee, tea, spices, fruits, vegetables, surgarcane,
beverages, fats, and oils, dairy products, eggs, meat, and other agricultural products. It is widely
used to quantify the composition like carbohydrate, protein, fat, ash, etc of agricultural products
because it meets the criteria of being accurate, reliable, rapid, non-destructive, and inexpensive.

Fig: NIR machine

ICP-MS(Inductive couple plasma mass spectrometry):

Icp
An inductively coupled plasma is a plasma that contains a sufficient concentration of ions and
electrons to make the gas electrically conductive. The plasmas used in spectrochemical analysis
are essentially electrically neutral, with each positive charge on an ion balanced by a free
electron. In these plasmas the positive ions are almost all singly charged and there are few
negative ions, so there are nearly equal amounts of ions and electrons in each unit volume of
plasma.

20

Mass spectrometry
For coupling to mass spectrometry, the ions from the plasma are extracted through a series of
cones into a mass spectrometer, usually a quadrupole. The ions are separated on the basis of their
mass-to-charge ratio and a detector receives an ion signal proportional to the concentration.
The concentration of a sample can be determined through calibration with certified reference
material such as single or multi-element reference standards. ICP-MS also lends itself to
quantitative determinations through Isotope Dilution, a single point method based on an
isotopically enriched standard.
A growing trend in the world of elemental analysis has revolved around the speciation of certain
metals such as chromium and arsenic. One of the primary techniques to achieve this is to use an
ICP-MS in combination with an HPLC. There are many advantages, from a clinical standpoint,
in knowing the specific species present within a patient's body
One of the largest volume uses for ICP-MS is in the medical and forensic field, specifically,
toxicology. In recent years, industrial and biological monitoring has presented another major
need for metal analysis via ICP-MS. Individuals working in plants where exposure to metals is
likely and unavoidable, such as a battery factory, are required by their employer, to have their
blood or urine analyzed for metal toxicity on a regular basis

Fig: ICP machine

HPLC
Originally referred to as High-Pressure Liquid Chromatography .Now more commonly
called High Performance Liquid Chromatography. HPLC is really the automation of
traditional liquid chromatography under conditions which provide for enhanced
separations during shorter periods of time, utilizing very small particles, small
column diameters, and very high fluid pressures.
21

Components of HPLC
1. Pumps
2. Sample Injection System
3. Columns
4. Detectors
5. Solvent Reservoir
6. Data Processing
7. Waste

Application :
1. Pharmaceuticals industry
a. To control the drug stability
2. -Quantity of drug determination from pharmaceutical dosage forms, ex. Paracetamol
determination in panadol tablet
3. -Quantity of drug determination from biological fluids, ex: blood glucose level
4. Analysis of natural contamination
a. Phenol & Mercury from sea water
5. Forensic test
a. Determination of steroid in blood, urine & sweat.
b. Detection of psychotropic drug in plasma
6. Clinical test
a. Monitoring of hepatic chirosis patient through aquaporin 2 in the urine.
7. Food and essence manufacture
a. sweetener analysis in the fruit juice
b. preservative analysis in sausage.

Advantages
-Needs a small sample with a high accuracy and precis
-Non-destructed sample during operation compared to GC.
Disadvantages
-Need a skill to run the instruments

22

-Solvents consuming

Fig: HPLC machine

Energy dispersive x-Ray (EDX)
Energy Dispersive X-Ray Analysis (EDX), also referred to as EDS and EDAX, is an x-ray
technique used to identify the elemental composition of a specimen. Applications include
materials and product research, troubleshooting, deformulation and more.

Applications:

Product deformulation and competitor analysis

Adhesion, bonding, delamination investigations

Optical appearance, haze and colour problems

Disputed claim investigations and expert witness

Failure investigations, identification of cause

Catalyst quality, poisoning and elemental distribution

Product imperfections and defect analysis

Contamination detection, isolations and identification

Quality control, raw material and end product

Filler, pigment, fibre, additive distribution, orientation

Assessment of plant particulate emissions

Benefits from EDX analysis:

23

Improved quality control and process optimisation

Rapid identification of contaminant and source

Full control of environmental factors, emissions etc

Greater on-site confidence, higher production yield

Identifying the source of the problem in process chain

Fig : EDX-xray machine

Amylograph:
The baking characteristics of flour are largely determined by the gelatinization of the starch and
its enzyme activity. The Amylograph from Brabender accurately measures these factors in wheat,
rye, corn (maize) and rice flour according to international standards, thus making it possible to
evaluate their quality, suitability for various applications and baking characteristics even in the
case of specialty flours. It is equally suited for the testing and production control of blended
flours as for checking the proper proportioning of enzyme additives.

Viscograph
The world-renowned Viscograph is the standard instrument for measuring the viscosity of starch
and starch containing products as a function of temperature and time.
Measure native starch (wheat, corn, potato, rice starch) just like all types of modified starch
reliably and reproducibly and get a complete profile of the rheological properties of the
products.

24

Farinograph
Farinograph This ensures objectivity and reproducibility during dough preparation and a constant
starting consistency. After a certain proving time, the dough is stretched until rupture in the
Extensograph The force exerted is measured and recorded. This procedure is repeated three
times.
Easy handling, reliability and the objectivity and reproducibility of the results have made it the
instrument most frequently used all over the world for determining the water absorption and
mixing characteristics of wheat and rye flour.

Extensograph
Extensograph for measuring the stretching properties of your dough, in particular the resistance
to extension and the extensibility, to make reliable statements about the baking behaviour of the
dough. Like no other instrument, the Extensograph shows the influence of flour additives like
ascorbic acid, enzymes (proteinases), and emulsifiers and, thus, permits to determine the
rheological properties of each flour and to adjust the rheological optimum for the respective
purpose.

Glutograph

The Glutograph represents the state-of-the-art on the sector of gluten testing.

The instrument enables: Reliable, objective, and reproducible measurement of the
stretching and elastic properties of washed wet gluten and of dry gluten mixed with water
to a dough
Testing of sample size, usually occurring in practice, when gluten is washed out
Testing fl our quality with regard to its suitability for noodle production
Recognition of drying and heat damage of flour and dry gluten
Survailling the quality of doughs during production.

The diagram:
The resulting diagram first shows the stretching process (rising curve).
The falling curve in the second part represents the recovery of the sample.
The shear time (time up to reaching a certain preset defl ection) is a measure of the stretching
properties

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Fig: Glutograph machine

Conclusion:
Everything does not become perfect as our tour was not also perfect at all. We had faced some
problems in the tour and we are very grateful to our accompained teachers as they handled all the
problems skillfully and guided us very nicely. Beside this our tour expenditure should have been
increased. Then we would be able to overcome many unexpected situation and problems and our
study would be easier and comfortable to us. Many people say that it was a tour for recreation
only. But it was not a tour for recreation only. We gathered lot of experiences and knowledge
through this tour meeting so many different people in the different conditions and situations. We
also gathered practical knowledge visiting the area and institution which are related to our
subject. After a long period of study students get bored and become monotonous. So it is very
important for a student to arrange and to go in a study tour. I do believe that every student should
go to study tour in every year for gathering knowledge and to avoid monotony in the study.

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