Professional Documents
Culture Documents
Submitted to:
Dr. Muhammad Riaz
Associate Professor
Institute of Food Science and Nutrition (IFSN)
Bahauddin Zakariya University, Multan.
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ACKNOWLEDGMENTS
“In the Name of ALLAH, the most Beneficent the most Merciful”
I am thankful to the most gracious and merciful "Almighty Allah" who gave me health, thoughts
and opportunity to complete this work. Our compassionate Hazrat Muhammad (Peace be upon
him) who is ever a torch of guidance and knowledge for humanity as a whole.
I would like to express my deep gratitude to kindhearted Prof. Dr. Saeed Akhtar , Director,
Institute of Food Science and Technology, B.Z.U University and MR Tahir Jaleel Khawaja
(GM PLANT, RIAZ BOTTLERS PVT. Ltd) who gave me an opportunity of internship in an
Shameem s Company (Pepsi Cola) Multan.
I have the honor to express my deep senses of gratitude that this internship has found its way to a
successful completion due to kind supervision of Mr Ijaz Ashiq, General Manager Quality
SHAMEEM S COMPANY inspiring guidance, valuable suggestions and sympathetic attitude of
Mr. Muhammad Sarfaraz, Quality Assurance Manager and Mr. Naveed Ahmed, Quality
control manager. My grateful thanks are also extended to Mr. Javed Akhtar for their kind
attitude and help to accomplish my work successfully.
I would also like to extend my thanks to the respected analysts of the laboratory of respective
departments for their help and supervision during my working period.
Finally, I wish to thank my Parents, Teachers and Friends for their support and encouragement
that made me able to achieve this goal.
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Contents
1 PEPSI COLA INTERNATIONAL (PCI) ................................................................................ 7
1.1 HISTORY OF PEPSI COLA ........................................................................................... 7
1.2 PEPSI COLA INTERNATIONAL IN PAKISTAN ........................................................ 7
Introduction to Shameem s Company
1.3 history ................................................................................................ 8
1.4 Company objectives ......................................................................................................... 8
1.5 CORE VALUES .............................................................................................................. 9
1.6 AWARDS......................................................................................................................... 9
1.7 SKU .................................................................................................................................. 9
1.8 Pepsi ................................................................................................................................. 9
1.9 7up .................................................................................................................................... 9
1.10 Dew ............................................................................................................................. 10
1.11 Marinda ....................................................................................................................... 10
1.12 Sting ............................................................................................................................ 10
1.13 Pepsi Diet .................................................................................................................... 10
1.14 7up diet ....................................................................................................................... 10
1.15 Aquafina ..................................................................................................................... 10
1.16 Slice ............................................................................................................................ 10
2 OVERALL PROCESS LAYOUT ......................................................................................... 11
2.1 FUNCTIONS OF WATER ............................................................................................ 11
3 WATER TREATMENT ........................................................................................................ 12
3.1 OBJECTIVES OF WATER TREATMENT .................................................................. 12
3.2 pROBLEMS IF STANDARDS ARE NOT MAINTAINED ......................................... 12
3.3 IF SOLIDS (IMPURITIES) ARE MORE THEN .......................................................... 12
3.4 WATER STANDARDS FOR PEPSI COLA PRODUCTS ........................................... 12
3.5 TYPES OF WATER ...................................................................................................... 13
3.6 WATER TREATMENT SYSTEMS ............................................................................. 13
3.7 ion exchange method ...................................................................................................... 13
3.8 Water softner unit ........................................................................................................... 13
3.9 Purpose for using ionexchange method ......................................................................... 14
3.10 COAGULATION SYSTEM ...................................................................................... 14
3.11 purpose of using coagulation water treatment ............................................................ 14
4 SUGAR DISSOLVING ......................................................................................................... 15
3
4.1 BATCH PROCESS ........................................................................................................ 15
4.2 CONTINUOUS PROCESS............................................................................................ 15
4.3 SUGAR BUNKER ......................................................................................................... 15
4.4 Initial syrup storage tank ................................................................................................ 16
4.5 Final syrup storage tank ................................................................................................. 16
4.6 MIXING ......................................................................................................................... 16
5 SYRUP ROOM ..................................................................................................................... 16
6 BEVERAGE PROCESS IN AREA ...................................................................................... 17
6.1 Glass line (RGB Line) .................................................................................................... 17
6.2 PET Bottle line ............................................................................................................... 17
7 ANALYTICAL LAB ............................................................................................................ 20
7.1 SUGAR QUALITY TEST ............................................................................................. 20
7.2 caustic carry over test ..................................................................................................... 21
7.3 MOLD TEST.................................................................................................................. 21
7.4 TEST FOR SYRUP AND FINISHED BBEVERAGE .................................................. 22
7.5 BRIX BY DENSITOMETER ........................................................................................ 23
7.6 BRIX INVERSION TEST ............................................................................................. 23
7.7 TITRATEABLE ACIDITY (fOR cola drinks) .............................................................. 24
7.8 net contents ..................................................................................................................... 24
7.9 DEGASSING OF BEVERAGE ..................................................................................... 25
7.10TEST FOR GAS VOLUME ....................................................................................... 25
7.11 TORQUE TESTING .................................................................................................. 25
7.12 SECURED SEAL TESTING ..................................................................................... 26
7.13TASTE, ODOR AND APPEARANCE TEST ........................................................... 26
7.14 PH TESTING ............................................................................................................. 27
8 AQUAFINA SECTION ........................................................................................................ 27
8.1 Mineralization ................................................................................................................ 27
8.2 Salts ................................................................................................................................ 28
8.3 Batching procedure ( for 10 mins ) ................................................................................ 29
8.4 1 µM FILTER ................................................................................................................ 29
8.5 PRODUCT TANK OR OZONATION .......................................................................... 29
8.6 RINSING TANK............................................................................................................ 29
8.7 rinsing ............................................................................................................................. 29
8.8 FILLING OF WATER ................................................................................................... 29
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8.9 NITROGEN INJECTION .............................................................................................. 30
8.10 CAPPING ................................................................................................................... 30
8.11 NECK SLEEVE ......................................................................................................... 30
8.12 BLOWING OF PACKED PET BOTTLES................................................................ 30
8.13 STACKING ................................................................................................................ 30
9 AQUAFINA ANALYTICAL LAB....................................................................................... 30
9.1 INSTRUMENTS USED IN AQUA FINA ANALYTICAL LAB ................................ 31
9.2 pH Meter ........................................................................................................................ 31
9.3 conductivity meter .......................................................................................................... 31
9.4 torque tester .................................................................................................................... 32
9.5 ozone comparator ........................................................................................................... 32
9.6 net content ...................................................................................................................... 33
9.7 fill height ........................................................................................................................ 33
10 MICROBIOLOGY SECTION........................................................................................... 34
10.1 external cip ................................................................................................................. 34
10.2 internal cip .................................................................................................................. 34
10.3 Sanitizing agents ......................................................................................................... 34
10.4 3 TYPES OF INTERNAL CIP EXPLAINED ........................................................... 35
11 SLICE TETRA PLANT ..................................................................................................... 35
11.1 Creasing unit ............................................................................................................... 35
11.2 SA (Seal Test) ............................................................................................................. 36
11.3 Filer Bath .................................................................................................................... 36
11.4 Aseptic Chamber(Squeeze ruler) ................................................................................ 36
11.5 Air knife:..................................................................................................................... 36
11.6 Packet Shape ............................................................................................................... 36
11.7 Final Folder Unit ........................................................................................................ 36
11.8 Three values of machine ............................................................................................. 36
11.9 Valve A: ...................................................................................................................... 36
11.10 Valve B: ...................................................................................................................... 36
11.11 Valve C: ...................................................................................................................... 36
11.12 Mixing Process (Steps): .............................................................................................. 36
11.13 Slice Lab Test: ............................................................................................................ 36
11.14 Production ................................................................................................................... 37
SHAMEEM S COMPANY LAB
12 Instruments ....................................................................................................... 37
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12.1 Degasser Assembly..................................................................................................... 37
12.2 Secure Seal Test .......................................................................................................... 37
12.3 Carbo QC .................................................................................................................... 37
12.4 Hot Air Oven .............................................................................................................. 37
12.5 Refracto Meter ............................................................................................................ 37
12.6 Density Meter ............................................................................................................. 37
12.7 Spectectro Photo Meter .............................................................................................. 37
12.8 De-aerator ................................................................................................................... 37
12.9 Hot Plate titrate ........................................................................................................... 37
12.10 Torque Test ................................................................................................................. 37
12.11 Dew Time ................................................................................................................... 37
12.12 T.A .............................................................................................................................. 38
13 CONCLUSION .................................................................................................................. 38
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1 PEPSI COLA INTERNATIONAL (PCI)
Pepsi cola started in Jan 1898, from a small drug store in the city of North Carolina. The owner
of the drug store, a chemist, Mr. Caleb Brad ham, prepared a soft drink whom he was trying to
make it since 1893, the customer called it’ The Brad Drink’. Brad registers this drink with the
name of Pepsi Cola. Then he started his own production at macro level and established his
own company. In 1909 this company reached to 24 states of America with more than 250
dealers. The very first packing of Pepsi Cola was in 16.5 ounce.
In 1932 Pepsi Cola has introduced its new packing in 12 ounce. In 1950 Pepsi Cola has started its
new advertising campaign with the name of ‘Refresh without Filling’. It also changed the
chemical formula and decreased its sweetness and calories.
With the efforts of sales and marketing department, Pepsi got so much fame that it established
new plants at a rate of thirty per annum.
Caleb Bradham of New Bern, North Carolina was a pharmacist. Like many pharmacists at the turn
of the century he had a soda fountain in his drugstore, where he served his customers refreshing
drinks, that he created himself. His most popular beverage was something he called "Brad's drink"
made of carbonated water, sugar, vanilla, rare oils, and pepsin and cola nuts.
Pepsi Cola International has given franchise to different bottlers. These bottlers provide
services throughout the world. In Pakistan, the cities in which these bottlers providing services
are following:
1. Lahore
2. Sukkur
3. Karachi
4. Multan
5. Peshawar
6. Islamabad
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7. Faisalabad
8. Quetta
9. Hyderabad
10. Gujranwala
SHAMEEM S COMPANY is providing services of Pepsi Cola International in Multan. Riaz Bottlers
(PVT) Limited (SHAMEEM S COMPANY) incorporated in Pakistan as a private limited company
in 1976. SHAMEEM S COMPANY has started his production in 1976 with 3 brands (Pepsi,
Miranda, and Team). Now, SHAMEEM S COMPANY is the franchise holder of Pepsi cola
international with brands like:
1. PEPSI
2. PEPSI DIET
3. 7UP
4. 7UP FREE
5. MIRINDA
6. MOUNTAIN DEW
7. STING (BERRY BLAST
8. GOLD RUSH)
9. AQUAFINA MINERAL WATER
10. SLICE Juice DRINK (APPLE, ORNGE and MANGO)
Shameem s company today is one of the best National Companies in Pakistan. The main
objective of company is to provide customer satisfaction. Therefore, there is no compromise
for quality point of view by following the national and international standards. At SHAMEEM S
COMPANY, we believe that our existence and success is more than just meeting our business
objectives and we are proud of the success that
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the company has achieved. Together our people provide the skills, knowledge and expertise
to deliver the quality of service that our customers expect and upon which our reputation
depends.
1.6 AWARDS
1.7 SKU
1.8 PEPSI
1.9 7UP
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250 ml glass bottle
300 ml pet bottle
0.5 litter
1.5 litter
2.25 litter
1.10 DEW
1.11 MARINDA
1.12 STING
0.5 litter
1.5 litter
1.15 AQUAFINA
0.5 litter
1.5 litter
1.16 SLICE
Mango
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Orange
Apple
SUGAR
CONCENTRATE
CO2
MIXING
FILLING
PACKAGING
WAREHOUSING
Figure 1
1. Quenches thrust
2. Lubrication of Joints
3. Help in Digestion
4. Medium for chemical reaction to occur
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5. Maintain Body Temperature
6. Play regulatory Function
3 WATER TREATMENT
Water is the major ingredient of beverage. Pure water contains 11.88% hydrogen and
88.02% oxygen by weight and is odorless, colorless and tasteless. Water is necessity for
human body. Primary function of water is that it carries ingredients of beverage. Water
obtained from ground may contain a high amount of total dissolved solids, high
alkalinity, turbidity, mineral and microorganisms, which may affect the quality of finished
beverage. Water is purified and treated to make it according to required standards.
3.1 OBJECTIVES OF WATER TREATMENT
As water is major constituent of beverage, any difference from water may cause
substantial change in finished beverage. Alkalinity in water can neutralize beverage acid
resulting in lack off tartness or excessive sweat taste and less microbial resistance. Hence
water treatment process is paramount important for quality control of beverage.
3.2 PROBLEMS IF STANDARDS ARE NOT MAINTAINED
1. If alkalinity is the more it will be difficult to set the pH of the beverage product.
2. High microbial growth.
3.3 IF SOLIDS (IMPURITIES) ARE MORE THEN
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Total Solids
Total Alkalanity Iron or Maganaese
Copper
Residual Chlorine 50 ppm
Odour 500 ppm
Taste 0.1 mg/L
Color None
Turbidity None
Microorganisms None
No off Taste
None
1.0 ppm
None
These contaminants will overall reduce shelf life of the beverage and cause loss
of carbonation, increase foaming and sedimentation.
3.5 TYPES OF WATER
1- Raw water
2- Soft water
3- Treated water
4- Aquafina water
Usually two types of systems are used for water purification for carbonated beverage.
1. Water treatment by coagulation
2. Water treatment by ion exchange method.
Water softener contains stones, sand and gravels. They soften the hardness of the water to
zero which is used in washing. Hardness is defined as the property of water which make it
form and insoluble curd with detergent and is due to Ca and Mg. Hardness have no detrimental
effect on health but cause the wastage of detergents, deposition of scales in the
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boiler causing less heat
transfer wastage of fuel and jetting nozzles of washer clogging and cause
improper washing.
There are two types of hardness;
Temporary
Permanent
Zeolite is used for water softening. It is also called green sand or glauconitic. Zeolite can
prepared synthetically and contains Sodium silicate called as permutit. Hard water containing
Ca and Mg is replaced by the Sodium. The system consists of closed cylindrical tank, the upper
part which contains a chamber where dry salt is added at fixed intervals. The lower part
contains a bed of permutit and water simply filters through this bed.
This conventional system consist of raw water entering the reaction tank where it is
mixed with
1. Ferrus sulphate for co-agulation & floc formation CaCl2, needed for sodium alkalinity
reduction.
These equipments can handle most water treatment problems with the exception of
water with high salts and TDS and also difficulty in removing small sized organic molecule.
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METHOD
1. The water which is being obtained by coagulation system has low TDS because in
2. water calcium bicarbonate and magnesium bicarbonate are basic reason
for hardness ,which are removed by using lime.
3. Usage of this system help in reducing alkalinity otherwise this will neutralize the
4. effect of acid which are added in the beverage for taste like phosphoric acid in pepsi.
5. In coagulation system by the usage of chlorine microbes are removed
6. In coagulation system, Filtration of water by sand filter carbon purifier and
7. polisher help in the removal of suspended particles.
8. Water obtained from this system is used as major ingredient in beverage production
4 SUGAR DISSOLVING
There are two types of systems.
1. Batch Process
2. Continuous Process
It is made up of stain less steel horizontal conveyor is used for conveying sugar after
crushing it .From the other side water comes which moves toward heat at 60-65 C than it
moves toward dissolving tank.
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5 steps are involved in sugar dissolving process.
1. Dissolving Tank
2. Activated Carbon Tank
3. Filtration
4. Catridge
5. Plate and Frame Heat Exchanger
Syrup from initial syrup storage tank moves to final storage syrup tank after mixing with other
ingredient. Brix of Final Syrup varies according to nature of Beverage which is going to be
prepared .Final syrup is prepared for desired beverage by adding color flavor acid
preservative it is also known as Concentrates
4.6 MIXING
5 SYRUP ROOM
In syrup room Sugar is added in the treated water which results in the Syrup formation. Later
on Concentrate is also added in it. The mixture is then passed from a Moveable Mixing Tank
resulting in the formation of “Simple Syrup”. That mixture is stored for few minutes and after
some testing the “Final Syrup” is ready for use.
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Concentrate Treated
Water
Movable
Mixing
Tank
Strainer (OPRP)
Simple Syrup
Finished
Syrup
Storage
Finished Syrup
Testing
Strainer (OPRP)
Final
Syrup
Pump
Figure 2
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Treated water Syrup
De- Syrup
aeration Tank
Empty Storage
CO2 (OPRP)
Mixer
Empty
Inspection
Washer
Filler
Crown
Crowning Feeding
Checkmate +
Metal
Detector
Figure 3
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Treated water Syrup
De- Syrup
aeration Tank
CO2
Mixer
Preform
Storage
(OPRP)
Heat Exchanger
(OPRP)
Strainer Blow Mold
Checkmate +
Metal
Detector
Labeler
Palletizer
Figure 4
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7 ANALYTICAL LAB
7.1 SUGAR QUALITY TEST
PURPOSE:
Sugar color and turbidity is key indicator of sugar sensory performance in beverage.
Sugar colorants are comprised of plant material and heat degradation while turbidity
refers to soluble lime salt and polysaccharide.
PROCEDURE:
Figure 5
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RANGES FOR COLOR AND TURBIDITY
Turbidity should be =less than 45
Color range should be=less than 45
PURPOSE:
1. To confirm the absence of caustic solution in container that have been washed and
2. rinsed
3. A bottle or transfer tank with caustic carry over is not considered clean
4. Caustic can cause Off taste in product
5. Affect the crown closure
6. Cause bottle to look dull or firm when dried
PROCEDURE:
1. Add 3-4 drops of P-Indicator to inside neck
2. Rotate the bottle and add 5-6 Drops of Indicator to outside neck then again rotate it.
3. Note the color changes if it changes then corrective action should be taken
otherwise no appearance of color changes shows absence of caustic
PURPOSE:
To check the presence of Mold and other organic contamination, as an indicator of proper
washing operation.
This test is referred to as MBAS (Methylene Blue Active Substance)
PROCEDURE:
1. Collect sample
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2. Fill bottle to 1/3 with Methylene Blue)
3. Rotate bottle to spread stain over entire surface
4. Pour off access stain
5. Rinse bottle after 5 minutes
6. After rinsing if blue color appear on entire inside the surface it will shows the
7. presence of Mold.
There are two test which are performed after finished syrup formation C.D
(controlled drink formulation is done in a proper ratio)
1. PEPSI = 1:5
2. 7UP =1:5
3. Mt. Dew =1:5
4. Miranda =1:4
5. Sting =1:3
It shows one part of syrup and 4 or 5 parts treated water which are mixed according to
Given ratio. Two test which are performed final syrup is titrate able acidity and brix.
The formula for formulating of controlled drink can be given as:
C.D= Density of finished syrup*Flask capacity/mixing ratio of beverage
PROCEDURE:
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7.5 BRIX BY DENSITOMETER
PRINCIPLE:
Densitometer is the equipment to use for determination of brix and it works on the
following principal. It has a tube in it in which when sample is injected, it vibrates. If sample
Is dense then vibration of tube will be less. And if then density of sample is less it vibrates
rapidly. This equipment shows result in form of brix by converting density into brix
PURPOSE:
It is done to check are measure by weight the percent sold in sample syrup,
finished Syrup controlled drink and final beverage
PROCEDURE:
Take sample of finished syrup mix in proper ratio then stir it for proper mixing after
That removes gas bubble and manually injects syrup sample or C.D to densitometer for
Brix checking
PURPOSE:
This test is performed to check brix inversion because sucrose (sugar) degrades into
glucose and fructose which ultimately increase sugar level. Because of this test we set brix
up to a level by keeping brix in a range to avoid any change in quality
PROCEDURE:
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7.7 TITRATEABLE ACIDITY (FOR COLA DRINKS)
PROCEDURE:
We take 100 ml sample in a beaker and then we will put 2ml TPC (Tri Potassium Citrate) in it to
neutralize Phosphoric Acid in it. Then we will stir it and check its ph. After that we will titrate it
with 0.1 N (NaOH) until its ph reaches to 8.75 (Target). We will note down the reading and then
multiply it by the factor.
In other drinks excluding cola drinks we don’t use TPC.
PRINCIPLE:
Weigh the beverage in the bottle and note reading. Do empty the filled bottle and weigh
it and note reading. Put the values in software and note the net contents.
PURPOSE:
PROCEDURE:
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FORMULAS:
Net content = Gross weight – empty Package weight – CO2 weight / Density of
sample Weight of CO2 = Size of Package (250ml) X gas volume (sample) X 0.00196
PURPOSE:
PROCEDURE:
PROCEDURE:
PURPOSE:
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PROCEDURE:
1. Zero display
2. Turn closure counters clockwise
3. Record removal torque
4. Turn closure clockwise rotate 60 beyond original position
5. Record incremental torque
6. Check against specification
Incremental torque = force released to move closure 60 beyond original position
PRINCIPLE:
This test is performed by inducing gas at a controlled rate and time into the head space
of bottle which is inserted in water bath.
No sign of gas leakage will be insured by absence of bubble. It shows that seal is properly
Sealed.
PROCEDURE:
PURPOSE:
PROCEDURE:
1. Acquire sample
2. Visually check the sample
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3. Warm to sample to room temperature
4. Pour into sample cups
5. Swirl and evaluate odor
7.14 PH TESTING
PROCEDURE:
1. Acquire sample
2. Insert electrode in sample after rinsing with distilled water
3. Note the reading then again wash electrode with distilled water and place KCL
8 AQUAFINA SECTION
For the production of Aquafina, Raw water from the turbines is passed from various steps to
remove all the impurities resulting in the production of Treated Water. That Treated Water
is further processed for the production of Mineral Water “Aquafina”.
8.1 MINERALIZATION
Mineralization is a process in which mineral are added to water having zero TDS . After
the step of reverse osmosis minerals are added to the water having zero TDS. Name of
minerals are
1. KHCO3(for 2 units) =0.05kg
2. NaCl (for 2 units)=0.643kg
3. MgSO4 (for 2 units) =2.67kg
KHCO3 is added first due to less solubility than magnesium sulphate(MgSo4) is added
because it is more soluble than potassium bicarbonate and at the end NaCl is added due
to high Solubility.
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Treated
Water after
UV
Caustic Dosing
Chiller
Batch
Tank
Anti-scalant
RO3
Mineral Dosing
Contact
Tank
PET Rinser
Filler
Figure 6
8.2 SALTS
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8.3 BATCHING PROCEDURE ( FOR 10 MINS )
1. After CIP, Take 350 Liter Deozonated water in one dosing tank from rinser tank.
2. 5 bags of potassium Bicarbonate pre Dissolved and add in mineral dosing tank.
3. 10 min mixing time
4. Add 5 bags of Magnissium Sulphate in mineral dosing tank
5. 10 min mixing time
6. Add 5 bags of Sodium Chloride in mineral dosing tank.
7. 10-15 mints final mixing
8.4 1 µM FILTER
It is used for extra protection prior to production. After the step of Mineralization water is
passed from 1 µm Filter to remove impurities of this filter size are greater than it.
In product tank that water Is stored in which minerals are already added . water
from this tank leads to filler areas .In product tank 0.2 to 0.4 ppm ozone is added.
In rinsing tank water is stored having 0.2 to 0.4 ppm ozone and this water is directly
from 1 µm Filter .this water is not passed from the step of mineralization. Water
from rinsing tank moves toward filling area where it is used for rinsing of bottles.
8.7 RINSING
These bottles are rinsed with water having ozone. The process of bottle rinsing includes
certain steps at first step.
1. Bottle is captured in a stand.
2. Water is sprinkled by a nozzle which do washing.
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After rinsing bottles are preceded from rinsing machine to filling machine which does
fixing of bottles and fill it a detector is present in these machines which give information to
the filling machine that bottle is now in front of it and ultimately machine start filling.
After filling of water single drop of nitrogen is added to the bottle to give it fluffy texture .
Machine used for condensing nitrogen gas into liquid form
8.10 CAPPING
Now bottle head portion is covered by sheet and detector is there which tells that cap
is not properly sealed. This bottle should be rejected on next step now this bottle moves on
conveyor belt a detector is there which help in the elimination of bottle not properly sealed.
After this, these bottles pass through shrinking chamber which have heaters on above side
and hot air is provided from lower side .this help in smoothing neck sleeve.
After passing from it sensor is there which detect the presence of bottle on conveyor
belt and give instruction to the printing machine to eject ink and print desired
information on the bottle. Then it is passed through packing machine which pack bottles
in the bundle of 9 or 12.
These packed bottles are blowed with blower to give cooling effect to packed pet
bottle crates. Because when it passed from packing machine.
8.13 STACKING
Crates of bottle are stacked and their shipment is done after 3 days because when
microbial and analytical testing give positive result their shipment is done.
9.2 PH METER
PRINCIPLE
PROCEDURE
PRINCIPLE
PROCEDURE
31
2. Rinse the pH Electrode with the Deionizer Water & clean it.
3. Immerse Conductivity Electrode into sample & note the conductivity.
CLOSURE
PURPOSE
PROCEDURE
PURPOSE
This test is used to measure the amount of ozone present in the water.
PROCEDURE
32
2. DPD 4 tablets are used.
3. Take 5 ml sample in test tube & add DPD 4 tablet.
4. Compare the color on comparator.
Principle:
Weigh the beverage in the bottle and note reading. Do empty the filled bottle and weigh it
and note reading. Put the values in software and note the net contents.
PURPOSE
PROCEDURE
PURPOSE
PROCEDURE
33
1. Place the bottle on the smooth surface.
2. Place the vernier caliper’s side which is without counting on the surface of closure.
3. Note the reading on the scale till that surface, where the water is filled.
10 MICROBIOLOGY SECTION
Two types of CIP’s are done in SHAMEEM S COMPANY.
1. External CIP
2. Internal CIP
It consists of
1. Foaming with oxoform/Detergent
2. Scrubbing with brush
3. Cleaning with Water
1. Oxofom
2. Chlorine
3. Hot water
4. Caustic (1.5-2%)
5. Divo flow 185
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10.4 3 TYPES OF INTERNAL CIP EXPLAINED
Internal CIP
Figure 7
35
11.2 SA (SEAL TEST)
Seal with the help of pressure ruler. Pressure applied on the upper side.
11.9 VALVE A:
Production is coming in this valve (by pass process).
11.10 VALVE B:
Sterilization (killing of microbe) at temp 270C.
11.11 VALVE C:
CIP (Clean in Process).
2. Homogenizer
3. Pasteurizer (CCP-2)
1. Weakly Test
2. Daily Test
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5. Longitudinal Test (In chamber 40%)
TS test
7. PH Test
8. Brick Test
9. T.A
11.14 PRODUCTION
In 1 min produce 125 packs in one hour 7500 packets.
13 CONCLUSION
This internship has made me expert in practical work. I have learnt about use of apparatus,
handling of advanced instruments, safety precautions and about the importance of practical work.
In instruments, I learnt about use of spectrophotometer, Refractrometer, Computer, Automatic
Ovens, Furnace, pH meter, Conductivity meter, and about very advanced apparatus which is
used in lab.
My internship for six weeks in QA/QC department can help me in my practical life. Based upon
this internship, I can do job in any industry of biochemical especially the maize products and in
any lab where synthesis of organic chemicals is done.
I myself have tested, analyzed and reported sample with shift-chemicals. So, I know a lot about
filling of log sheets and about how to finalize daily lab reports. This thing can help me to a
greater extent to be successful in interviews for job at industry.
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