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Ram Tiwari Student Of Government
Polytechnic, Mandi Adampur, Hisar, Haryana,
India- 125052
E-mail id:[email protected]
IntroductionFor the partial fulfillment of diploma in food technology as part of Curriculum Project Oriented Professional Training in 5th Semester
In The Guide Of Mr. Bansi Lal (M.Sc. In Food scince & Technology)
INTRODUCTION Started as small time sweet shop in Bikaner in 1937 First company in India to Brand “Namkeen” The first company to offer traditional Indian snack food First mover advantage-branded namkeen and
technology in packaging in India present in more then 50 cities Has grown from a small sweet shop to international
chain.
EVALUATION Early 90s- split of 3 units 1992-manufacturing unit with retail 1995- restaurant in Delhi 1997- Separate unit for namkeen 1999- started operating as separate entity competing
among themselves for market share 2000- international market Over a period of time the haldiram’s group has emerged
as a household name for ready-to-eat snack in India.
TREND SETTER It was the first company to brand “Namkeen”
was also one of the first companies in India to open a restaurant in New Delhi offering traditional Indian snack food items such as "panipuri," "chatpapri," and so on, which catered to the needs of hygiene conscious non-resident Indians and other foreign customers
The group also pioneered new ways of packaging namkeens Its packaging techniques increased the shelf life of namkeens from less than a week to more than six months
STRENGTH AS A BRAND First mover advantage Product quality and hygiene Value for money product Rich culture heritage-exchange of gifts Hoardings for promotion For all age group
PRODUCTS OFFERED BY HALDIRAM
NAMKEEN (60%)
SWEETS
SHARBAT
BAKERY ITEMS
DAIRY PRODUCTS
PAPAD
ICE-CREAM
30%
10%
60%
SWEETS
OTHER
NAMKEEN
PRODUCT PORTFOLIO OF Haldiram
PRICE RANGE OF NAMKEEN OFFERED BY HALDIRAM
Price(in Rs)
Pack weight30 gm
85 gm
180-250gms
400-500gms
1kg
5
10
18-25
40-70
95-200
MAJOR COMPETITORS
FRITO LAY
LAYS KURKURELAHER NAMKEENCHEETOSUNCLE CHIPS
ITC BINGO
PARLE SNACKS
SMART CHIPS CHEESLINGSMUSST BITES HIPPO
UNORGANISED MARKET
MARKET SHARE
27%
45%
16%
12%
HALDIRAMFRITO LAYSITCOTHERS
QUALITY ASSURANCE DEPARTMENT
Quality can be defined as the state of “Zero Defect” The Quality Assurance Department has world class testing facilities for physical, chemical, and bacteriological analysis. Thus quality of incoming raw material, packaging material, finished goods is ensured.
Functions of Quality Assurance Department
1) Receiving and analysis- This includesa) Analysis of raw materialb) Analysis of in- process materialc) Analysis of finished product
2) Monitoring during Production This includes keeping a check on recipes & manufacturing procedures followed by workers in various production units as well as hygiene condition.
3) Storage and Dispatch Quality Assurance Department ensures there is no damage to food when it is stored before dispatch. It also ensures the food products are dispatched with a complete check on quality and hygiene
4) Monitoring at service outlets It performs fortnightly audit to keep a constant check on the sanitation of various outlets. It follows the FIFO (first in first out) method.
LAB EQUIPMENT’S LIST:-
Measuring cylinder Thermometer Toung Laminar air flow Hot plate Petri dish Hot plate Muffle furnace Incubator Microwave oven BOD incubator
Weigh balance PH meter Desiccators Distillation unit Hot air oven Gerber centrifuge Refractometer Autoclave Soxhlet extraction unit Fryer Pipette Flask
Quality Testing Procedure
Testing Of Milk
1.1Fat test (Gerber Method)
Milk is separated from protein by adding sulphuric acid. In this digestion of all milk except oil by Gerber acid (90% sulphuric acid) and separation of the oil from the aquous phase by centrifugation in special glassware called butyrometer . The fat content is read directly via a special calibrated butyrometer. In addition to fluid milk product ,the Gerber method can be used for assay of fat in cream, concentrated milk, ice-cream , cheese, sausages provided that special both ends opens butyrometer are used.PROCEDURE:
•Take 10 ml H2SO4 in a standard milk butyrometer (0-10%).•Add 10.75ml of milk; pour it slowly through walls of butyrometer.•Add 1ml of amyl alcohol.•Shake it carefully until milk is dissolved.•Centrifuge butyrometer in centrifuge machine for 3minutes.•Take out butyrometer and read the scale.•Note down Reading.
1.4 Adulteration Test
1.4.1. Urea Test
•Take 2 ml of milk in test tube
•Add 2 ml of tetra dim ethyl 1 amino benzaldehyde (urea reagent)
•Appearance of intense yellow colour shows presence of urea
•NOTE:- Take always same amount of sample and urea reagent For Example
1ml of sample + 1 ml of urea reagent.
1.4.2 Starch test (Starch is added to increase the total solid content of
milk)
•Take 5 ml of milk in a test tube.
•Add few drops of iodine solution
•Appearance of blue- black colour indicates presence of starch.
1.4.3 Neutralizer test (Neutralizers are used to mask the developed
acidity)
•Take 2 ml of milk in a test tube
•Add 2 ml of neutralizer.
•Mix it properly.
Appearance of pink colour indicates presence of neutralizer.
1.4.4 Presence of formaldehyde (Test is used to check the presence
of formaldehyde)
•Take 10 ml of milk sample.
•Add 5 ml sulphuric acid to it from the sides of test tube.
•Formation of violet/blue color ring at the adjacent of the liquids indicates
presence of formaldehyde.
. Testing Of Oils And Fat
The quality of fresh oil and processed oil depend on some factors like
peroxide value, fresh fatty acid content, iodine value, Moisture Content etc.
All tests are performed in every receiving of fresh oil from supplier. Peroxide
value determination is done in every hour of frying in process.
3.1Free Fatty Acid (FFA)
PRINCIPLE:Fats are degraded by the process of hydrolysis, which in the presence of moisture splits its triglycerides into their basic components of glycerol and free fatty acid. This type of deterioration refers to hydrolytic rancidity which is favored by moisture, high temperature and lipolytic enzymes. Free fatty acid content is determined on the basis number of milligrams of sodium hydroxide necessary to neutralize 20g of fat or oil.PROCEDURE•Weigh 20 g of sample•Add 50 ml of neutralized alcohol•Then put flask on hot plate for boiling•After boiling add 3-4 drops of phenolphthalein indicator•Titrate with 0.1 N NaOH•Titrate till pink colour appears•Note titrate valueFFA = Titre value x 28.2(oleic acid)
Wt of sample
3.2 Reichert-Meissl: - It used for the detection of foreign fats in butterfat. Before
this test is adopted, it may be well to consider what this value measures and what
factors affect it. The Reichert-Meissl value gives a measure of the volatile water
soluble fatty acids (butyric acid and some of caproie acid).
Procedure
•Take ghee sample 5g in beaker
•Add 20g glycerol
•Heating (At the sponification point (this is a transparent )
•Add 93 ml hot distilled water + 50ml H2 SO4(2.5 %)
•Add some glass bits and connect to condenser or heating again for (19-21 min)
•Collect the vapors in flask
•Filtration (By filter paper)
•Titration with NAOH (And note reading)
•(Reading - Blank (0.5)*1.1
Testing Of Water
4.1 Hardness of water
•Take 100 ml water sample in a conical flask
•Add 1 Hardness tablet
•Add 1mlof ammonia buffer solution
•Titrate against 0.02N EDTA
•Note titrate Value
4.2 pH of water
•Take 50 ml of water in a beaker
•Calibrate the pH meter using buffer solution
•Measure the pH of water
4.3Total Dissolved Solids
•Take 50 ml of water in a beaker
•Using a TDS meter record the observations in ppm
CONCLUSION
At the end of overall processing of Sweets, Namkeens & Snacks a
essential point is that the quality of product confirming to desired
standards of National and International industries ,because of food
concern it is very much insure that it must be safe and hygienic.
Therefore, have a special responsibility to ensure that their product are
safe as well as successful in the market place.
•Improved quality of product.
•Achievement of greater consumer satisfaction.
•Increase consumption and sales.
•Promotion of National and International trade.
•Greater confidence in the mind of consumer.
Thank You
For YourValuable Time