QUALITY TRAINING REPORT

on FOOD PRODUCTS
REPORT DONE BY
J.SELVAKANI
V.V.VANNIAPERUMAL COLLEGE FOR WOMEN
 Content
• Introduction to QCL
• FOOD PRODUCTS MANUFACTURED IN THE COMPANY
• TYPE OF TESTINGS
 Introduction to QCL
• Monitors the quality of food products manufactured in the
V.P.S.A.PARAMASIVA NADAR & COMPANY plant by performing
analysis to check the physical and chemical parameters for Raw material, In
process and Finished products at frequent time intervals.
FOOD PRODUCTS MANUFACTURED IN
THE COMPANY
• Chilly powder
• Turmeric powder
• Cumin powder
• Coriander powder
• Black pepper powder ,etc.
 TYPE OF TESTINGS
• Heat/Pungency test
• Sieve Analysis
• Total Ash
• Acid Insoluble Ash
• Moisture Test
• Volatile oil
 HEAT/PUNGENCY TEST
• To determine the capsaicin content in the chilli products
• Take 25g of sample(Chilli products)in a 500 ml round bottom flask.
• Add 200ml of ethanol into round bottom flask.
• Reflux it for 3 hours.
• Cool for 30 minutes and then filtered into 2 ml vial using 0.45µm syringe
filter.
• Result can be taken by using HPLC Instrument.
HEAT/PUNGENCY TEST

Reflux unit
 Total Ash
• Take 2.0001 gram of sample in a silica crucible.
• Place the crucible in a muffle furnace at 600ºC until the ash is white
• Afterwards place the crucible in a desiccator, cool and weighed.
• Calculation :
• Ash(%) =Wt. Of ash (g) x 100
Wt. Of sample (g)
 Acid Insoluble Ash
• To determine the insoluble residue remaining after treatment of total ash with HCl.
• Add 5 ml Of (1:2.5)HCl solution into the ashed sample. Stand it for 5 minutes.
• Filter through an ashless filter paper.Wash with hot water until washings are acid free.
• Transfer the filter paper into the crucible,dry and ignite in a muffle furnace at 600ºC until
the ash is carbon free.
• Remove the crucible into a desiccators,cool and weigh immediately.
• CALCULATION :
• Acid insoluble ash(%)=Wt of acid insoluble ash(g) x 100
Wt of spice sample(g)
 Moisture Test
• To determine the moisture in all spices
• Weigh 20g of sample and transfer into the round bottom flask.
• Add sufficient amount of toluene into it. Attach the Moisture Trap into the round bottom flask
(Dean Stark Apparatus).
• Reflux it for 3 hours. Read the volume of water in a trap.
• CALCULATION :
Volume of water (ml) x 100
• Moisture% = ----------------------------------------------------
Weight of sample (gm)
 Volatile oil
• Weigh 50g of sample and transfer into the round bottom flask.
• Add 1200ml of water into it.
• Attach the essential oil trap into the round bottom flask.
• Reflux it for 8 hours. Note the volume of oil collected in the
essential trap.
• CALUCLATION:
• Volatile oil% (v/w) = Vol. of oil (mL) 20oC X 100
-----------------------------
Wt. of sample (g)
 SIEVE ANALYSIS
• To determine the particle size of spice and spice products.
• Weigh 100g of sample and it is transfer into the sieve meshes.
• Meshes fit into the sieve shaker. To set the time duration for 10 minutes.
• Afterwards weigh the sample retained on the meshes.
SIEVE ANALYSIS