Professional Documents
Culture Documents
Degree of
Bachelor of Technology
In
Food Technology
By
Hemya Singh
PRADESH
ACKNOWLEDGEMENT
I am glad to present this report. Preparation of this report is based on coordination of so many
people that is very difficult for me to express my gratitude to them for their aid. However, I have
tried my best to acknowledge thanks.
I am highly obliged to my faculty guide Ms Chanu handa who gave me guidance and
motivation to complete the summer training. I am highly obliged to the acting head of Amity
institute of food technology Dr. V.K Modi and Dr. Naveen Sharma who provided me the
opportunity to undergo in plant training at kanak food products.
I am thankful to my industry guide Mr Naveen singh bisht who accepted me as an intern and
gave me the opportunity to work with kanak foods. I would like to thank Mr.Umesh yadav and
Mr. Narendra mehra who provided me with all the technical knowledge required.
At last I would like to show my thanks to entire staff and workers of kanak foods without whom
completion of this major project would have not been possible.
Hemya Singh
(A4312615026)
1
CONTENTS
Acknowledgment………………………………………..……………………………...…1
Table of content…………………………………………..………………………………ii
List of tables……………………………………………………………………………...iii
List of flowchart………………………………………………………………………….iv
Chapter 1 – Introduction…………………………………………………………………3
1.1 Company profile………………………………………………………….……….....3
1.2 Product profile……………………..………………..………………………….......3
References ………………………………………………………………………..…………..28
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Chapter 1
INTRODUCTION
This is a type of beverage containing at least 25%fruit juice/pulp and 40-50% total soluble
solids, commercially it contains 1%acid and 600ppm sodium benzoate or 350 ppm sulphur
dioxide
Fruits like pineapple, orange, mango, litchi, apricot, grapes are made commercially in indian
market.
1.3 Pickle
Hte preservation of food in common salt, vinegar and oil is known as pickle it is one of hte
most ancient methods of preserving vegetable and fruits. Htey stimulate hte flow of gastric
juice and thus help in digestion. Htey are considered as a good appetizers and add to hte
palatability of a meal.
In Indian market several kinds of pickle are sold. Mango pickle ranks 1 st in market followed by
lime, green chili, red chili, onion and cauliflower pickles.
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Pickling is a result of fermentation by lactic acid forming bacteria, which are generally present
in large numbers on hte surface of fresh vegetables. Htese bacteria grow in hte presence of 8-
10%salt solution and acidic medium, whereas hte growth of majority of undesirable organisms
is inhibited.
Lactic acid bacteria are most active at 30C, so this temperature is maintained during early
stage of pickling making. When vegetables are placed in brine, it penetrates into hte tissues of
hte former and soluble material present in htem and diffuses into hte brine by osmosis. Hte
soluble material includes minerals and fermentable sugars, sugar serves as a food to lactic
acid bacteria which convert htem into lactic acid. Hte acid brine thus formed acts upon
vegetables tissues to produce characteristic aroma and taste of pickle.
Pickles are prepared with salt, vinegar, oil and combination of all three. In India we use
preservation with oil method for pickling. Vegetables are fully immersed in oil to restrict any
growth of microorganisms on it.
Chapter 2
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Fruits Washing Trimming
Juice
Grating Straining
extraction
Juice Preparation
Straining
measuring of syrup
Storage
Flowchart 1
a. Selection of fruit –
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b. Sorting and washing
c. Juice extraction
Most of hte Juices are extracted with hte help of fruit pulper like litchi, apricot, apple,
pineapple, orange, bael and mausambi.
Juice of grapes is extracted using basket press.
Citrus fruit like lemon is cut into two halves and juice is extracted manually by pressing.
Extraction work is done fastly and in enclosed room having air filters for avoiding hte
unnecessary exposure of juice to dirty air which can degrade colour, taste and aroma
Extracted fruit juice contains various amount of suspended matter consisting of broken
fruit tissue, seed, skin, pectic substances and protein in colloidal suspension.
Seed skin and pieces of pulp are removed using a thick cloth of size.
Removal of all suspended matter is not preferred in case of squash as it results in
disappearance of fruity character and flavor of product.
Hence a cloudy and pulpy appearance is maintained in hte juice.
e. Preservative
1. Bael 2. Guava
Removal of
pulp with Cutting into
seed and pieces
fibre
Passing Passing
through through
pulper pulper
Pulp Pulp
Flowchart 2 Flowchart 3
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Ripe fruits
Fruits
Washing
Washing
Addition of
water (1:0.5) Cutting into
halves
Heating upto
80c with
continuous Straining
crushing
Straining
Juice
Juice
Flowchart 5
Flowchart 4
Flow-sheet for Removal of Astringency from Orange Juice
Oranges
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Diping Oranges
in Hot 2% NAOH
for 2-3 Minutes
Dipping in 0.5%
Citric Acid
Solution
For Juice
Extraction
Flowchart 6
Syrup is a mixture of sugar, water and acid which imparts extra sweetness and
tanginess in hte squash.
9
This also acts as preservative for squash and inhibits microorganisms to grow in squash
and increases its shelf life for years.
Different fruits requires different syrup combinations like
For making different type of fruit squashes two types of preservatives are used
CH2COOH CH2COOK
CH2COOH CH2COOK
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Potassium metabisulphite + citric acid potassium citrate + sulphur dioxide
. + water
SO2 + H2O H2SO3
o Sulphur dioxide has a better preservative action than sodium benzoate against
bacteria and moulds.
Cannot be used in case of some naturally coloured juices like plum, berry, grapes etc.
Cannot be used for juices which are to be packed in tin containers, because it corrodes
hte tin causing pinholes. Also forms hydrogen sulphide which has a disagreeable smell
and reacts with iron of hte tin container to form a black compound.
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Hte SCS line has one sugar storage tank. It has a maximum storage capacity of
2200litres. Hte sugar syrup stored in this tank is automatically pumped from hte sugar
syrup production li ne.
2. Mixing Tank
Htere are two mixing tanks in hte SCS line each having a storage capacity of 2500 Lt. a
buffer space is compulsorily left in hte tank over and above its total capacity to allow room
for error correction.
For example, if hte ready lot has a very high TSS or SO 2 content, hte buffer space allows
room for addition of ingredients thus allowing correction.
3. Washing of bottles
750ml bottles are washed manually in lukewarm water which is obtained from water
treatment plant.
Hte Liquid Filling Machine has 6 nozzles and is auto set at 750 ml for filling of hte bottles.
Hte machine is directly connected to hte mixing tank via a pump to facilitate direct filling of
hte bottles. This unit functions with hte help of a sensor which identifies hte presence of a
bottle in hte bottle outlet. This sensing mechanism hterefore prevents hte wastage of hte
product during hte filling operation.
5. Capping-
This unit is equipped with a lid collecting unit which automatically slides down hte lids in a
position such that hte open side faces downwards. Like hte filling unit. Hte lid is attached
to each bottle by a simple rotation movement which fixes both hte lid and its seal to hte
bottle.
6. Washing chamber
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Hte washing chamber is a very simple conveyer unit to which 22 sprayers are attached
throughout hte roof of hte chamber. Hte objective of this operation is to obtain hygienic
and clean bottles that can be distributed in hte market. Hte end of hte chamber has an
attached air-gun which facilitates hte drying of hte washed bottles. Hte objective of drying
is to facilitate easy and smooth sleeving.
7. Labelling
Sticker labels are applied to hte bottles and hte machine has a working capacity of 40
bottles per minute.
8. Coding
Each bottle is coded with hte month of manufacture, MRP and batch number. Hte coding
operation is achieved by an auto coding ink jet which prints hte code on each bottle.
Drying is necessary to prevent hte printed code from getting erased from hte bottle.
9. Packaging
Each packaged bottle is arranged in a carton which acts as a tertiary packaging unit. In hte
case of 750ml bottles, each carton contains 12units. Hte cartons are bought from anohter
facility and hte filled cartons are hten sealed and labeled with hte product name, batch
number and manufacturing month. Hte boxes are furhter sent for storage at hte
warehouse for furhter dispatch.
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In factory pickle production was done manually in a pickling room which is divided into three
sections
Brine prep room, vegetable cutting and assembly. Below are some procedure for some pickles
prepaeration.
1. Mango Pickle
Mangoes Washing
Cutting(lengh Dipping
th wise 4 pieces in 2%
pieces) salt solution
Drying in
Adding hot oil
shade room
and spices
for few hour
Adding
Mixing hte
preservative
solution with
(sodium
pieces
benzoate)
Filling in Keeping it to
inside a process for 2
barrel weeks
Jar/pouch Addition of
filling extra oil
Storage Flowchart 7
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Bitter gourd Washing
Removal of
Making incision
pulp and seed
Adding
preservative
Barrel filling
(sodium
benzoate)
Keeping it to
process for Jar/pouch filling
weeks
Addition of
Storage
extra oil
Flowchart 8
15
Red chillies Washing
Removal of
Drying
stem
Making Removal of
incision seeds
Mixing secret
Filling hte mix
spices,oil and
in chillies
seeds
Keeping it to
Jar/pouch
process for
filling
1.5 weeks
Addition of
Storage
extra oil
Flowchart 9
4. Green Chilies
Keeping it to
Filling it inside a
process for a
barrel
week
Addition of extra
Jar/pouch filling
oil
Storage
Flowchart 10
5. Cauliflower Pickle
Cauliflower Washing
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Cutting into 2- Shade drying
2.5 cm pieces for 2 hours
Frying spices Mixing spices
with oil with pieces
Making paste
Adding to
of vinegar and
pieces
tamarind pulp
Keeping it to
Jar/pouch
process for
filling
1.5 weeks
Addition of
Storage
extra oil
Flowchart 11
6. Jackfruit Pickle
Jackfruit Washing
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Stepping in
Cutting into 10% salt
large pieces solution for
week
Washing
Draining of
pieces with
brine
water
Frying vinegar,
Mixing with
jaggery and
pieces
spices
Keeping it to
Jar/pouch
process for 1.5
filling
weeks
Addition of
Storage
extra oil
Flowchart 12
Dicer Loss
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Dicing of mango, bitter gourd and jackfruit takes place in manually operated dicer. Hte
potatoes are fed from hte top of hte machine. Hte machine blades can be changed
according to usage big cuts, small cuts and long cuts.
Formula used for calculation-
Cutting Loss
Ohter vegetables like cauliflower, lime and red and green chili are cut manually using
knives by some trained workers
Formula used is same as above
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Hte Quality control laboratory in Kanak Foods is a well-equipped laboratory with an efficient
staff. Hte Quality Assurance Laboratory is a spacious facility planned with an aim to allow a
smooth flow of all quality checking procedures.
Analytical Procedures
Mix hte sample well and make sure its temperature is between 25 0C to 270C.
Clean and dry prism of refractometer using distilled water and soft tissue paper as cloth.
Place hte sample on hte prism.
Close hte prism carefully.
Take hte reading by proper adjustment which is hte actual brix or TSS present in hte
sample.
3. Estimation of Preservatives
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Sulphur dioxide (SO2) added to food products as a preservative may exist as
undissociated sulphurous acid, as free bisulphate ion, as free sulphite ion and/or
combined SO2 in hte form of hydroxyl sulphonates. Hte available methods for analysis
are eihter designed to measure hte total SO 2; hte combined SO2 is liberated by:
Treatment with excess alkali at room temperature, subsequent acidification to prevent
recombination and titration with iodine.
By distillation from acid solution and titration
Principle:-
Ripper titration is a rapid analysis of hte SO 2 present in food products, added essentially in hte
form of NaMS or KMS as Class-II preservatives, permitted by hte PFA. Hte procedure
analyses hte amount of freely liberated sulphur dioxide. Hte treatment with 5N NaOH allows
hte dissociation and liberation of free SO 2. Acidification prevents hte recombination of hte SO 2
with its sodium or potassium salts. Furhter, hte sample is titrated against 0.01N Iodine solution
using starch indicator.
Procedure:-
Calculations:-
Titre reading X 10 X 32
ppm of SO2=
weight of hte sample
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b. Benzoate analysis
Weigh 100gm/ml of sample in a 500ml volumetric flask. To it add saturated NaCl
solution. Add 15gm NaCl and make it alkaline to litmus paper. Dilute to mark with
saturated NaCl solution. Allow to stand overnight.
Procedure:-
Calculations:-
Hte maximum permissible limit of benzoic acid and its salts of potassium and sodium in
squashes is 600 ppm
Principle:-
Invert sugar reduces hte copper in Fehling’s solution to red, insoluble cuprous oxide. Hte sugar
content in a food sample is estimated by determining hte volume of unknown sugar sample/
solution required to completely reduce a measured volume of Fehling’s solution.
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A. Standard Glucose/ Dextrose solution
Prepare 0.4% in water
Hence 0.4gm-------100ml
I.e. 4gm-----------1000ml
Hence, 1ml-----4mg
Take 5ml of each Fehling’s solution A & B in a conical flask at 20-25ml of distilled water.
Allow to boil and titrate with standard glucose till brick red precipitate is obtained.
Add 2-3drops of methyl blue and continue till brick red precipitate reappears.
Note hte end point. Repeat till you get consecutive reading. Hte titration should be
completed within 3minutes.
5. Salt %
Salt content is measured by titration 0.1 N of AgNO 3 with 10 ml sample prepared by taking 10
gm of sample whose volume is made up to 100 ml. Using 5% Cr 2O4 as indicator whose colour
changes from yellow to brick red. Hte amount of volume consumed of AgNO3 gives hte salt%
2.4 Utilities
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2.4.1 Boiler (Hte Heart of Every Industry)
All industries run on this basic unit that produces steam for carrying out all hte processes and
functions in an industries.
Hte boiler used in kanak foods is of hte “Smoke tube cum water tube”. Its capable of producing
5 ton steam from 5000 litre water, per hour. But hte daily consumption of hte industry is
approximately 10 ton per day.
Mechanism of Boiler:
Hte water used for boiler is Ro treated and hten softened by chemical. Hte charcoal
is lighted at hte base in hte fire place chamber and hte heat generated is blown over by air
from FD fan. This air carries hte heat upwards to hte water tubes, sotransmission its heat to
hte water. This water is reborn to hte steam, that's transferred to totally different lines as
per demand and in hte specific lines it’s used as per demand of specific product.
Hte waste material i.e. ash and hte gases emitted after combustion are removed out of hte
combustion chamber via, dust collector (i.e. ash collector) at hte basement and chimney for
gas emission.
CONCLUSION
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I got involved professionally & intellectually in various work activities during training period. Got
practical knowledge of various products right from raw material receiving to till hte finished
goods dispatch. Also got acquaint with hte various analytical tests which are carried out in a
Quality Assurance dept. Accepted hte challenges with open mind & positive viewpoint.
Adopted hte hard work, competency & consistency. Acquired hte knowledge, new skills &
techniques during training period
As we come to an end of our internship period, we learnt that hte quality of hte food product
must be maintained according to hte standards and it is one essential point which is to be
prioritized in hte overall food processing sector. Standard of national and international
industries for food concern should be important to maintain sanitation and hygiene in hte food
industries for food safety. Hterefore, hte food industries must have a speciality responsibility to
ensure that hteir products are safe as well as do well in hte market.
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REFERENCES
www.rip-publication.com.
www.indiamart.com.
www.foodtech.com.
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