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  • Canned Food

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    Livaashini Nadarajan
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    The methodology section describes the process used to inspect and analyze canned foods. The cans were inspected based on their labels and vacuum values were measured using a vacuum gauge. The headspace was measured using a ruler. Syrup and sauces were tested for brix value using a refractometer. Contents were separated into solid and liquid using a sieve. Net weights were calculated by washing and drying cans. The internal appearance, color, texture, and taste of products were also inspected. A results table was designed to present the findings.

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    food analysis assurance

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    Canned food

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    The methodology section describes the process used to inspect and analyze canned foods. The cans were inspected based on their labels and vacuum values were measured using a vacuum gauge. The headspace was measured using a ruler. Syrup and sauces were tested for brix value using a refractometer. Contents were separated into solid and liquid using a sieve. Net weights were calculated by washing and drying cans. The internal appearance, color, texture, and taste of products were also inspected. A results table was designed to present the findings.

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    © All Rights Reserved
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    4 views2 pages

    Canned Food

    Uploaded by

    Livaashini Nadarajan
    The methodology section describes the process used to inspect and analyze canned foods. The cans were inspected based on their labels and vacuum values were measured using a vacuum gauge. The headspace was measured using a ruler. Syrup and sauces were tested for brix value using a refractometer. Contents were separated into solid and liquid using a sieve. Net weights were calculated by washing and drying cans. The internal appearance, color, texture, and taste of products were also inspected. A results table was designed to present the findings.

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    © All Rights Reserved
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    of 2

    4) Methodology

    The can foods were inspected and recorded based on the label of the can.

    The vacuum value was inspected and recorded by using vacuum gauge.

    The was opened and inspected the head space using ruler (mm scale).

    The syrup and sauce were poured into beaker. The brix value of the solution was inspected using
    refractometer and the value was recorded.

    The content was poured into sieve and let it for two minutes to set apart the solid and liquid. The drain
    weight was recorded. The product which was contained sauce, were rinsed and cleaned using water.

    The can was washed and dried to determined the net weight of the product: (gross weight – weight of
    the can)

    The internal appearance of the can was inspected; rust, lacquer condition and etc.

    The product was inspected and given marks for the characteristics such as color, texture and taste.

    Designed a table consisting result of your group work.

    5) Result
    PRODUCT NAME Fruit Cocktail Fiesta Sardine in Tomato Sauce
    BRAND Hosen Quality King Cup
    PRODUCER Hock Seng Food (M) Marushin Canneries (Malaysia)
    SDN.BHD SDN.BHD
    TIN CODE D21182 955 619 8199 145
    9145J1
    0948

    OTHER INFORMATION Citric acid (enhancing flavor, Sodium Carboxymethyl


    (INGREDIENTS) provides sour and refreshening (conditioner as thickening,
    flavors) emulsifying, shaping, water
    retention and stabilizing
    functions)

    WEIGHT Gross weight: 937.70g Gross weight: 487.24g


    Drained weight: 522.00g Drained weight: 358.50g
    Net weight: 836.00g Net weight: 425.00g

    VACUUM VALUE 14.0 Hg 4.0 Hg


    HEAD SPACE 13mm 4mm
    BRIX 18.8% 7.4%
    WEIGHT OF DRIED CAN 95.20g 60.6g
    NET WEIGHT 842.50g 426.60g
    INTERNAL APPEARANCE No damage Dented tin and smelly

    SENSORY Color: (7/10) Color: (7/10)


    Texture: (8/10) Texture: (7/10)
    Taste: (9/10) Taste: (6/10)
    Total: (24/30) Total: (20/30)

    6) Calculation
    Gross weight – Weight of the dried can = Net weight

    Fruit Cocktail Fiesta


    937.70 – 95.20 = 842.50g

    Sardine in Tomato Sauce


    487.24 – 60.60 = 426.60g

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