Carbonated Tea 2 Final

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Vision: Department of Food Technology envisions to be a lead centre of academic and research resource, for creating competent
professionals to ensure global food security and safety.
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Project Part 2 (FT-891)

Department of Food Technology
Department Vision:
Department of Food Technology envisions to be a lead center of academic and research resource
for creating competent professionals to ensure global food security and safety
Department Mission:
 To impart quality education through excellent Teaching Learning Process and
infrastructural facilities for producing globally competent food technologists capable of
extending technological services
 To inculcate/imbibe qualities of lifelong learning, team spirit, leadership,
entrepreneurship and communication skills with social responsibilities
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 To engage and promote cutting edge research practices through multi-institutional and
industry institute collaborations
Syllabus:
Student shall continue to be carry out project works under the supervision of a faculty member or
faculty members, as assigned at the beginning of the 7th Semester. At the end of the semester,
the work shall yield some meaningful results that facilitate advancement of food science and
technology. Each student shall submit a typed, hard-bound Final Project Report on his work and
its findings. Evaluation of Project Part 2 shall include an oral presentation followed by a brief
viva. Project Defense should be carried out in presence of all the faculty members in the
Department, and preferably in presence of External Examiner
How this course addresses Core Competencies:
The first goal of this course was to bring theory, design, and practice together. The objectives
were that the students must (a) understand basic engineering design concepts and decision-
making concepts; (b) consider technical, financial, credibility, and management issues in making
decisions; and (c) work in teams and learn from each other. The second goal of this course was
to develop students' higher-level cognitive skills. In order to achieve this goal, the educational
objectives were that the students must (a) identify criteria, (b) analyze alternatives, (c) make a
choice, (d) defend the choice, and (e) be active learners.
Course outcomes (COs):
Outcomes
Cos
The students will be able to:
CO1 Demonstrate skills of bringing theory, design, and practice together to
address food technology issues (BT-2)
CO2 Identify criteria, (BT-1)
CO3 Analyze alternatives , (BT-4)
CO4 Select a suitable execution strategy (BT-4)
CO5 Justify a technical, financial, managerial and credible decision (BT-5)
(BTL = Bloom’s Taxonomy Level)
Feedback on the Course Outcomes based on the Project: Score between 1-3 (3 –
Highest; 2 – Medium; 1 – Lowest)
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CO1 CO2 CO3 CO4 CO5 CO*

Project
* Average score of all the COs.
Identification of Project category:
 Industry sponsored projects: under this category the project is performed in an industry
or the substrate is provided by the industry in order to cater to a specific problem of the
industry. When concrete results are obtained the project is extended further and the
industy pays for the cost of the projects.
 Institute sponsored projects: under this category project is performed by the group of
students, which is assigned by the faculty member from the department or in
collaboration with other departmental faculties. Inter departmental projects are
encouraged to give a holistic approach and experience to develop solutions to real life
problems.In this case, the institute bears the cost of the projects.
 Further classification of projects is done according to following categories:
 Application Oriented: In this category, projects are performed where the target is to
achieve any real life application. In this category of project, design and manufacturing
component is less as most of the parts are available on the shelf, which are assembled
together.
 Design Oriented: In this category, design and manufacturing is performed from the
scratch. In this category, at least one iteration of design, manufacturing, testing and then
modified design is expected.
 Research Oriented: In this category, extensive review of literature is done, which aims
to learn new methods or procedures and validate results.
Methodology to assess individual as well as collective contribution/understanding of the

project
Judging would be carried out based on various criterion such as

i. Understanding of Project,
ii. Percent Completion of project,
iii. Presentation skills,
iv. Demonstration and
v. Documentation.
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Evaluation is carried out on individual basis as well as on team performance. At the end of the
academic year, students need to present and demonstrate their work to the expert from an
industry/academic and the project guide and departmental academic committee.
Evaluation Tools:
A. RUBRICS FOR OVERALL EVALUATION
Sl. Parameter Rating

No. Excellent Very Good Fair Poor
Good
1 Quality of layout
2 Correctness in design
3 Appropriateness in
component selection
4 Correctness in
specification writing
5 Cost awareness and
economic
consideration
6 Optimization of
procurement time
7 Correctness in layout
of prototype
8 Correctness in test
result
9 Report writing skill
10 Leadership quality
11 Team spirit & co–
ordination among
fellow students
12 Co–ordination and
obtaining co–operation
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from other sources.
B. RUBRICS FOR LABORATORY PERFORMANCES COGNITIVE/PSYCHOMOTOR

DOMAIN
Sl. Specification evaluation Credit Poor Below Avg Above Excellent Total
No criteria 25 0 Avg. . Avg. 4 100
1 2 3
1 Ability to state the 2
definition/ formula
2 Ability to list materials/ 1
instruments
3 Ability to draw sketches of 2
equipment/test set–up
4 Ability to mention steps of
procedure adopted in the
experiment/test
5 Ability to state sources of 3
error and precaution
taken/to be taken in the
experiment/test
6 Ability to record 2
observations correctly
7 Ability to draw graph(s) to 2
calculate results
8 Ability to compare results 2
with those of standard ones
9 Ability to draw conclusions 2
10 Ability to mention areas of 2
application
11 Ability to submit the report 3
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Sl. Specification evaluation Credit Poor Below Avg Above Excellent Total
No criteria 25 0 Avg. . Avg. 4 100
1 2 3
as per instruction
Sl. No Specific features of evaluation criteria Rating

Interest
12 Ability to complete the work with tenacity without waste Excellent Fair Poor
of time
13 Ability to undertake worthwhile work even though it is Excellent Fair Poor
difficult
14 Ability to work independently (only necessary help will Excellent Fair Poor
be provided)
15 Learning by self discovery Excellent Fair Poor
16 Ability to enquire matters related to experiments/tests Excellent Fair Poor
Co–operation
17 Ability to help others whenever they need Good Fair Poor
18 Ability to accept help from others in case of need Good Fair Poor
19 Ability to work in a group of persons Good Fair Poor
C. RUBRICS FOR LABORATORY PERFORMANCES: AFFECTIVE DOMAIN
Sl. Specific features of evaluation criteria Rating

No Punctuality
1 Entry to the laboratory on time Excellent Fair Poor
2 Date and time of submission of Laboratory Excellent Fair Poor
report as per instruction
Attitudes
3 To issue and to return instruments by counting Serous Casual Indifferent
them and by cleaning them and by cleaning
them and by cleaning them after works being
over.
4 To submit number of experiments set by the 100% > 75% < 50%
Institute in a particular discipline in a session
5 To learn required skills in each experiment 100% > 75% > 50%
6 To learn by self regarding preparation of report Self Contributi Totally
written on of self copied
written
and
copying
7 Recording laboratory observations Honestly Partially Dishonestl
Honest y
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8 Joint venture of laboratory work Jointly Partially Not done

done as committed at All
required
9 Ability of doing work with care and safety Excellent Fair Poor
10 Assuming responsibility for the issued Fully Partially Irresponsi
instruments Responsibl Responsibl ble
e e
11 Habit of neat dress Good Fair Poor
12 Ability of doing neat work Good Fair Poor
D. Project Demonstration
At the end of final year, as per the university schedule, final viva would be arranged.
Students would demonstrate their project in front of a panel consisting of:
 Internal project guide
 External academia/industry personnel
 Department project coordinator and academic committee
Testing of product/Working prototype, testing results, validation done is presented and judged by
the panel.
Preparation of nano impregnated CDS composite film
for food industries
Submitted by:
Ansu Tiwari ( 13003413004)
Ipsita Chatterjee (13003413012)
Kanika Mukhopadhyay ( 13003413014)
Under the guidance of

Dr. Lakshmishri Ray
Submitted for the partial fulfilment for the degree of
Bachelor of Technology in Food Technology
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Techno Main
EM 4/1, Salt Lake, Sector – V, Kolkata – 700 091.
Affiliated to
MAULANA ABUL KALAM AZAD UNIVERSITY OF TECHNOLOGY
BF-142, Bidhannagar, Sector-I,
Kolkata-700064
ACKNOWLEDGEMENT
In performing this project , I have been facilitated by the valuable

suggestions and advice of our project guides, Dr. Aditi Roy Chowdhury .
The completion of this project work gives me much Pleasure. I would
like to show my gratitude to our project guide, ARC madam for giving
me a good guideline for the project throughout numerous
consultations. I would also like to expand my deepest gratitude to all
those who have directly and indirectly guided me in this project work
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Place: Techno India, Salt Lake
Date: 28/05/2017
………………………………
...........................................
...........................................
Department of Food Technology
Techno India, Salt Lake
Kolkata – 700 091
West Bengal, India.
Approval
This is to certify that the project report entitled
“Carbonated tea ” (tezz)
prepared under my supervision by
Manish kumar(13003415009), Ipsita Chatterjee (13003413012), Kanika

Mukhopadhyay (13003413014)
be accepted in partial fulfilment for the degree of
Bachelor of Technology in Food technology.
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It is to be understood that by this approval, the undersigned does not necessarily

endorse or approve any statement made, opinion expressed or conclusion drawn
thereof, but approves the report only for the purpose for which it has been
submitted.
……………………………………….. … ………………………………………
Name & Designation of Internal Guide Name & Designation of the HOD
Dr. LAKSHMISHRI ROY, Dr. SOUMITRA BANERJEE,
Faculty of Food Technology Dept. HOD of Food Technology Dept.
Techno India Saltlake Techno India Saltlake
DEDICATION
ACKNOWLEDGEMENTS
TABLE OF CONTENT
LIST OF FIGURES
LIST OF TABLES
ABSTRACT
Include a brief summary of the problem statement, challenges, proposed solution, approaches, scope, and
comparison with existing systems/evaluation methods, conclusion and future directions. Recommended
length is 1 page maximum. Abstract must be self -explanatory and should not include any references or
short hand notations in the abstract.
Chapter 1
INTRODUCTION
Introduction is mostly written for non-specialists so that they can get an overview of the project without
technical details. It should provide a brief overview of the project aims and structure of the solution. It
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should also specify what unmet need or problem the FYP caters for and who needs it. At the end of
chapter, provide a summary of the report organization, chapter outlining what has been covered in this
chapter and explain what comes in the following chapters.
1.1 GENERAL FORMAT OF THESIS

Following is the generic format for the final documentation.
1. Introduction
2. Literature Review
3. Problem Definition
4. Methodology/Solution Statement
5. Detailed Design /Process flow
6. Execution/Implementation and Testing
7. Results and Discussion
8. Conclusion and Future Work
9. References
10. Appendices (if any)
1.2 STYLES
1.2.1 Typeface
Space of the text should be 1.5, Font. 12 Times New Roman (TNR), text must be justified. The first line
of the paragraph should be indented and single line space be given between paragraphs.
1.2.2 Margins
Left 1.5 inches
Right, Top, Lower 1.2 inches
1.2.3 Headings
Chapter Number 16 TNR (Italics, Bold, Justified to the right, first letter in capital i.e. “C”)
Chapter Heading 16 TNR (All capital, bold, adjusted in the center)
The following headings should all be left aligned and text should begin from the next line with
indentation.
First Level Heading 14 TNR (All capital, bold)
Second Level Heading 12 TNR (Bold, First letter of each main word in capital) Third
Level Heading 12 TNR (Bold, Only first letter of first word in capital)
1.3 TABLES AND FIGURES
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Every table must bear a title and table number which should be written on the top of the table (Table 1:
Abc).Titles of the figures should be written under the figures, along with the figure number (Figure 1:
Xyz)
1.4 REFERENCES
All of the references should be alphabetically ordered
1.4.1 Journals
Author Name/s (Surname, initial), year of publication in-parenthesis, title of the article,name of the
journal, volume number, issue number (in parenthesis) followed by a colon and page numbers
1.4.2 Books
Author Name/s (Surname, initial), year of publication in-parenthesis, title of the book,publisher’s name,
7place of publication, page numbers
1.4.3 Reference from Internet

Name of the Author/s (If Known), Title of the topic followed by complete web address
Chapter 2
LITERATURE REVIEW
Provide an overview to the projects background knowledge without too much in detail (stick to the scope
of the project). The background can refer to previous work referenced from journals, articles, newspapers,
or any academic literature providing evidence that the proposed problem is significant and real problem
worth solving. If available, provide closely related work done within the project scope and the challenges
or defects identified which can be considered as part of the new solution. Describe why you worked on
this project in light of the literature review?
Chapter 3
PROBLEM DEFINITION
Chapter 4
METHODOLOGY
The methods, approaches, tools, techniques, algorithms, or other aspects of the solution are sufficiently
discussed with sufficient details and supporting figures.
Chapter 5
DETAILED DESIGN/Process flow, Include HACCP also
Chapter 6
EXECUTION and Cost analysis
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Chapter 7
RESULTS AND DISCUSSION
A comprehensive evaluation of the solution is presented with supporting figures and graphics.Include
labeling and packaging details as per standard guidelines(FSSAI Etc)
PACKAGING:
Food packaging plays an important role in keeping the food quality safe while
handling and transportation. Food packaging offers a modern marketing medium
to the sellers and helps to improve customer satisfaction levels as well as
information transmission. A packaging provides protection, tampering resistance
and special physical, chemical or biological needs. The right selection of packaging
materials and technologies maintain product quality and freshness during
distribution and storage.We have used PET & GLASS as packaging material.
Polystyrene is the ideal inexpensive, light weight packaging material, making it
not only an economical way to pack products but also to transport products. The
benefits of polystyrene packaging are numerous:
 Superior insulation which protects the product from temperature changes

 Dimensional stability and recovery
 Light weight and easy to stack
 Water resistant
 Resistant to bacterial growth
 More visually appealing to customers
 Easier to handle
 Less expensive
 Environmentally sound and recyclable
Glass is the trusted and proven packaging for health, taste and the environment.
It is also the only widely-used food packaging granted the FDA status of “GRAS” or
generally recognized as safe – the highest standard.
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FACTS
 Glass is 100% recyclable and can be recycled endlessly without loss in quality
or purity.
 Legislation such as container deposit measures will further enhance the

benefits associated with glass packaging.
 80% of the glass that is recovered is made into new glass products.
 A glass container can go from a recycling bin to a store shelf in as little as 30

days. An estimated 80% of recovered glass containers are made into new glass
bottles.
 Glass is nonporous and impermeable, so there are no interactions between

glass packaging and products to affect the flavor of food and beverages. No
nasty after taste - ever.
 Glass has an almost zero rate of chemical interactions, ensuring that the
products inside a glass bottle keep their strength, aroma, and flavor.
 When consumers choose food or beverages that are packaged in glass, they
avoid potential risks while enjoying a number of benefits.
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LABELLING:
To include:
 Name of the product.
 Proper description of product
 Ingredients
 Price
 Batch/Lot no
 Manufacturing place, date and best before declaration
 FSSAI registration no
 Company description
 Offers if any
 Nutritional benefits
 Nutrients and energy content
 Declaration of allergens
 How to use
 Bar and QR codes to convey information about product
DISPATCH AND STORAGE:
They must be stored in a well-lit airy warehouse with about a foot and half of gap
between walls and 4 inches of gap from floor. They must have a gap of a few
centimeters between the stacks. The warehouse must have a ambient temp of
22-27°C .
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COST ANALYSIS
PRODUCT INGREDIENTS C0ST
SERIAL INGREDIENTS QUANTITY PRICE

NO (g) (Rupees)
01 TEA
02 WATER
03 Sugar
04 SODA
05 CITRIC ACID
TOTAL
OPERATION/SERVICE COST
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SERIAL NO. OPERATION COST COST PER 10

PIECES(Rupees)
01 Oven Gas 5
02 Mixing 3
03 Packaging 2
0.0
04 Other Services 5
TOTAL 10.05
Total Cost for 10 Products = Ingredient Cost + Operation/Service Cost
= (approximately)
Cost 0f each product =A/B = Rs.C
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Chapter 8
CONCLUSION AND FUTURE WORK
A wave of innovation sweeping the carbonated market includes a revival of old
classics, the rise of the individual portion, and new dining occasions to enjoy
them. We would love to have our mornings start with a cup of tea a popular in
north Indian chai is believed to have numerous health benefits and is thought to
keep your body warm in winter. milk-based beverages in India for hundreds of
years, so when the British popularised tea in the late 19th and early 20th
Centuries, adding carbonation to the mix was a natural instinct to do to make tea
as a summer carbonated cold drinks past couple of years not to notice that the
world of carbonation has stepped up a gear. From sports sections to party ,
get_togethers, meetings,etc we’ve seen taking their share of the limelight. While
the specialist, high-end trends are turning consumer heads, not every operator
has the resource. But luckily products such as mixes, ready-made, options are
supplying operators with increased innovation to help capture a sweet-toothed
audience. The visual appeal of carbonated (tezz), color of the products is also key,
and people like tea and people like their drinks to be fizz “People want fizz. Tea
based carbonated is a different unique variety of coldrinks”. These Tea based
carbonated will be a favorite sweet treat for everyone.
Tea is not an answer, tea is a question and yes is the answer

Tea the best drink in the world because tea make everything better. They say
there is freedom in tea and a drink like that deserves to be had anytime,
anywhere but often it become difficult to carry your tea around or stock it . so
the tea that will be free of all packaging. It will be easy to store make and drink
anywhere by which will come of two packet tea powder and carbonation powder
all you have to do is add carbonation powder into chilled water and mix it and tea
powder and mix it . Other work will be to optimize tea aroma in drink.
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The shelf life of these carbonated tea varies depending on the temperature
condition of storage. tezz should be enjoyed within 5 - 6 days. If not drink right
away, they should be refrigerated. However, they are packed in PET containers or
glass bottle for up to 3 months in the freezer. Proper hygiene conditions should
be maintained which processing and the equipment and machines used should be
properly sanitized to avoid contamination.
Consumers are always attracted by convenience, appearance and low prices. Our
product is a unique set made from Tea leaf and soda and is economical. The
advantages include easy processing, low cost, and great appearance. The product
made from rarely available in the market and because of its appearance and
uniqueness people will have an interest in buying such product. And because of
its low price it is economical for all class of customers
Chapter 9
REFERENCES
A comprehensive list of references is cited using a stan

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Page No:

Project Part 2 (FT-891)

How this course addresses Core Competencies:

Course outcomes (COs):

CO1 CO2 CO3 CO4 CO5 CO*

Identification of Project category:

Methodology to assess individual as well as collective contribution/understanding of the

Judging would be carried out based on various criterion such as

A. RUBRICS FOR OVERALL EVALUATION

Sl. Parameter Rating

from other sources.

B. RUBRICS FOR LABORATORY PERFORMANCES COGNITIVE/PSYCHOMOTOR

Sl. No Specific features of evaluation criteria Rating

C. RUBRICS FOR LABORATORY PERFORMANCES: AFFECTIVE DOMAIN

Sl. Specific features of evaluation criteria Rating

8 Joint venture of laboratory work Jointly Partially Not done

Under the guidance of

Submitted for the partial fulfilment for the degree of

Bachelor of Technology in Food Technology

EM 4/1, Salt Lake, Sector – V, Kolkata – 700 091.

MAULANA ABUL KALAM AZAD UNIVERSITY OF TECHNOLOGY

BF-142, Bidhannagar, Sector-I,

In performing this project , I have been facilitated by the valuable

Place: Techno India, Salt Lake

Department of Food Technology

Techno India, Salt Lake

Kolkata – 700 091

West Bengal, India.

This is to certify that the project report entitled

“Carbonated tea ” (tezz)

prepared under my supervision by

Manish kumar(13003415009), Ipsita Chatterjee (13003413012), Kanika

be accepted in partial fulfilment for the degree of

Bachelor of Technology in Food technology.

It is to be understood that by this approval, the undersigned does not necessarily

Dr. LAKSHMISHRI ROY, Dr. SOUMITRA BANERJEE,

Faculty of Food Technology Dept. HOD of Food Technology Dept.

Techno India Saltlake Techno India Saltlake

1.1 GENERAL FORMAT OF THESIS

1.3 TABLES AND FIGURES

1.4.3 Reference from Internet

 Superior insulation which protects the product from temperature changes

 Legislation such as container deposit measures will further enhance the

 A glass container can go from a recycling bin to a store shelf in as little as 30

 Glass is nonporous and impermeable, so there are no interactions between

DISPATCH AND STORAGE:

PRODUCT INGREDIENTS C0ST

SERIAL INGREDIENTS QUANTITY PRICE

SERIAL NO. OPERATION COST COST PER 10

Total Cost for 10 Products = Ingredient Cost + Operation/Service Cost

Tea is not an answer, tea is a question and yes is the answer

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