Pulp Processing QA Checklist

Doc. # 01 Date: 27-06-2021 Pulp Description: Mixed Mango Pulp, Chemically preserved

Processing Unit: Royal Food Products, Kabirwala

Parameters Standard 01 02 03 04 05 06 07 08
Fruit inspection at unloading
No overloading, Contamination free, Ok Ok Ok Ok Ok Ok Ok Ok
Fully ripened and undamaged

Fruit sorting at Conveyor

Removal of soiled, infested, unripe Ok Ok Ok Ok Ok Ok Ok Ok
and infested fruits

Fruit washing
Removal of soil, chemicals and Ok Ok Ok Ok Ok Ok Ok Ok
twigs/leaves
Pasteurization temperature 95-1000C 95 98 98 96 96 96 96 96
Chemicals dosing
Citric acid (qty) 0.85% 8 8 10 10 10 10 10 10
Ascorbic acid (qty) 0.03% 0.1 0.1 0.35 0.35 0.35 0.35 0.35 0.35
Sodium Benzoate (qty) 0.1% 1.5 1.5 1.2 1.2 1.2 1.2 1.2 1.2
KMS (qty) 0.145% 2 2 1.75 1.75 1.75 1.75 1.75 1.75
Filling temperature 80-900C 85 85 85 85 85 85 85 85
Brix NLT 18% 18 18 17.8 17.8 18 17.5 17.5 17.5
Acidity NLT 1%

pH 3.4-3.7

Preservative (SO2) `1000ppm 1000 1000 1000 1000 1000 1000 1000 1000
Food grade, Properly cleaned and free
Drums condition from Rust, Contamination and Ok Ok Ok Ok Ok Ok Ok Ok
Obnoxious odors

Drums Tagging
Pulp name, Batch #, Prd/Exp dates, Ok Ok Ok Ok Ok Ok Ok Ok
Brix, Acidity, Preservative

QA Inspector

Remarks and Observations Production stopped due to pump issue.

Chemicals dosages revised after 2nd batch.