QA Report

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TRAINING PROJECT

SUBMITTED BY, GARIMA DHINGRA B.TECH(FOODTECH) Punjab Agricultural University, Ludhiana.

MENTOR:- MUNISH BANSAL (QA Manager) SECTION HEAD - Labs NESTLE INDIA LTD. MOGA,

PUNJAB.

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Acknowledgement

It gives me immense pleasure in thanking and expressing my deep sense of

gratitude to all that those who have helped me in my In-Plant training program

at Nestle India Limited, Moga.

I would like to express my indebtedness to Mr. Satish Srinivasan (Factory

Manager) for offering me a chance to undertake my training at Nestle India Ltd.,

Moga Factory. I feel myself very lucky to have a prestigious opportunity of getting

training in Moga factory. I would like to extend my sincere thanks to Mr.Gaurav

Rawat (QA Manager) for their hospitality and the excellent facilities provided to

me in Nestl.

My profound thanks to Mr. Munish Bansal (QA Section Head) and Miss

Deepika (Coordinator- line labs) for their support and encouragement.

I also acknowledge the support given by Mr.Avinash Sharma, Mr. Suraj

Parkash Wadhwa, Mr. Sumit khera and all the operators and workers for their

warmth affection and co-operation.

Last but not the least; I wish my thanks to the almighty with whose benign

blessings I am able to complete another phase of my life.

Place: Moga

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CONTENT

S.NO. TOPIC PAGE NO.

1 To Whom It May Concern 3

2 Nestle introduction 4-16

2.1 Words and description about Nestle 4-5

2.2 Various products of Nestle 6-8

2.3 Operations in Nestle 9-14

2.4 Various departments in moga factory 15-16

3 Analysis of finished products 17

4 Test performed in QA lab 18-44

4.1 Total solids(gravitational method) 18-19

4.2 Fat by Mojonnier Method 20-21

4.3 Total Nitrogen(kjeldahl method) 22-24

4.4 Ph determination 25

4.5 Ascorbic acid(visual titration) 26-28

4.6 Moisture by oven 29

4.7 Dry matter by oven 30-31

4.8 Free fat by soxhlet 32-33

4.9 Ash determination 34-35

4.10 Free fat 36-37

4.11 Sodium chloride by potentiometery 38-39

4.12 Acidity 40-41

4.13 Viscosity 42

4.14 Solubility index 43-44

5 MPA BRUKER (Multi Purpose Analyser) 45-51

6 Suggestions 52-53

7 Conclusion 54

8 References 55-56

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TO WHOM IT MAY CONCERN

Miss Garima Dhingra is the student of the BTECH FOOD TECHNOLOGY, PUNJAB

AGRICULTURAL UNIVERSITY and she has completed her Industrial Training (from

8th Jan to 8th May, 2013) in Nestle India Ltd, Moga Factory under my guidance. I

have checked this report & the information contained in the report is genuine to my

knowledge.

Miss Rupika Singh

HR Manager

. Signature

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CHAPTER-2

2.1 INTRODUCTION TO NESTL

Nestl India is a multinational company with its worldwide operations in over 70 countries .The founder of Nestl was Henri Nestle who from a modest beginning founded the company in 1866 at Switzerland for manufacturing milk powders for babies. At that time Switzerland faced one of the highest infant mortality rates and the milk formula saved the lives of many infants whose mothers were unable to breast feed successfully.

At present Nestl is the worlds largest food company with its international headquarters at Vevey, Switzerland. With almost 500 factories world wide it employs almost 2 30,000 people Nestl is very decentralized in its operations and most of the markets are given considerable autonomy in its operation. It is more of a people and products oriented company rather than systems oriented company. There are unwritten guidelines which are to be followed, based on common senses and a strong set of moral principals emphasizing a lot of respect for fellow beings. Nestl has always adapted to the local conditions and at the same time integrates its Swiss heritage. It has always taken a long-term view in the countries in which it operates. Therefore, one can see a lot of investment R&D and risk taken in new product areas. There is a great emphasis placed on training by the company. It believes in rewarding and promoting people from within. Today its product brand name Nestl is associated with quality products in worldwide consumer markets.

NESTL PHILOSOPHY:

When Henry Nestle introduced the first commercial infant formula in 1867, he also created a symbol of the Birds nest, graphic translation of his name, which personifies the companys business. The symbol, which is universally understood, evokes security, motherhood and affection, nature and nourishment, family and tradition. Today it is the central element of Nestls corporate identity and closely parallels the companys corporate values.

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Nestle - The Organization

Some names seem to belong to legend and Nestl now synonymous with a prestigious trademark and worlds foremost food group originally consisted of two companies Henry Nestle of Vevey Switzerland & Anglo Swiss Condensed Milk Company in Cham. Both companies competed vigorously from 1866- 1905. These groups merged in 1905 and become the starting point of the recent food group. Nestl is now the No. 1 Food Company. It is present on all five continents has an annual turnover of nearly 89.2 Billion Swiss Francs is present on all five continents. At present there are around 508 factories spread over 80 countries with around 260 operating companies One basic research center and 17 technological development groups and has in excess of 2,30,000 employees.

Nestl operations worldwide are divides into 4 zones:-

ZONE EUR: Europe ZONE AOA: Asia and Oceanic ZONE AMS: Americas ZONE AFRICA: Africa India comes under zone AOA which includes South- East Asian trading giants of the likes of Thailand, Indonesia, Malaysia, Singapore, China etc. besides Australia. Mr. M.W. Garret currently heads ZONE AOA.Currently Mr. Peter Brabeck heads the Nestle group worldwide and Mr. M.W. Garret heads zone AOA

2.2 PRODUCT RANGE OF NESTL

World wide range of nestle products includes:

Coffe and Tea

Coffe mate Dolce gusto

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Nescafe Nespresso Nestea

Bottled Water (Nestle Water)

Aquarel Arrowhead Water Contrex Deer Park Spring Water Ice Mountain Nestle Pure Life Ozarka Perrier Poland Spring San Pelligrino Vittel

Milkshakes and other Bevrages Caro Juicy Juice Milo

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Nesquik Ovaltine

Chocolate And Confectionary Aero Baby Ruth Butterfinger Caramac Galak or Milky Bar Kit Kat Lion Bar Nestle Crunch Smarties

Performance And Healthcare Nutrition Boost Power Bar

Breakfast cereals Cherrios Chocapic Golden Nuggets

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Nesquik Nestle fitness Shreddies

Baby Food Cerelac

Seasoning Soups And Sauces Maggi Minor (soup base)

Frozen And Refrigerated Foods Dellisio Digiorno Herta Hot Pockets

Nestle Purnia Petcare (Pet Food) Dog Chow Felix

Pharmaceutical products and active cosmetics (controlled by joint ventures with LOREAL)

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2.3 OPERATIONS IN INDIA

Nestl set up its operations in India, as a trading company in 1912 and began manufacturing at the Moga factory in 1962. The production started with the manufacture of Milkmaid and other products were gradually brought into the fold. Nestl India Limited was formally incorporated in 1978 prior to which the manufacturing license was issued in the name of the Food Specialties Limited. The corporate office is located at Gurgaon and the registered office at M-5A, Cannaught Circus, and New Delhi. At present Nestl have 8 manufacturing units countrywide, which are successfully engaged in meeting the domestic as well as the exports demand. In addition there are several co packing units. The Moga factory is the largest and the oldest factory producing the widest range of food products. The other factories are located at: - 1. Choladi (Tamilnadu) --Instant Tea Export 2. Nanjangud (Karnatka) --Coffee & Milo 3. Samalkha (Haryana) -- Cereals, Milkmaid Deserts 4. Ponda (Goa) -- Chocolates & Confectionery 5. Bicholim(Goa) -- Noodles and Cold Sauces 6. Pantnagar (Uttaranchal) - Noodles & Vending mixes 7. Tahliwal Factory (Himachal)-- Chocolates, maggi noodle

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NESTL INDIA HAS 8 FACTORIES IN THE COUNTRY

MOGA FACTORY Moga factory started production in 1962.Today; Moga contributes almost 75% of Nestle Indias total production volume, manufacturing 80,000 tons of food products.. The entire range of milks, culinary products and cereals are manufactured in Moga. Moga is located in the state of Punjab about 400Kms.North of New Delhi.

CHOLADI FACTORY The factory in Choladi started production in 1967. Situated in south India, about 275 kms from Bangalore.

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NANJANGUD FACTORY Production in Nanjangud factory started in 1989 with the manufacture of Nescafe and sunrise. Milo manufacture at Nanjangud began in 1996. Situated 160 kms south of Bangalore,

SAMALKHA FACTORY Samalkha factory started production in 1993 situated 70kms from Delhi. Nestl Dahi is also being produced here.

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PONDA FACTORY Ponda Factory began production of KitKat in 1995. It is located 40kms from Panji the capital city of Goa .It is Being Expanded into other confectionery products viz., Jellies Pastilles, Kools and Chocolate based confectionery.

BICHOLIM FACTORY A satellite factory of Ponda at Bicholim for manufacture of Noodles and cold sauces, Operational in 1997.

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PANT NAGAR FACTORY

This is the one of the newly situated and the 7th factory of the Nestle in the India.

Pantnagar Factory began production of Noodles in 2006.

Besides these Nestl, India has the co-packing arrangement also.

TAHLIWAL FACTORY

This is the newly situated and 8th factory of Nestle. It was set up at Tahliwal, Himachal Pradesh, in 2012 for the production of maggi noodles as well as chocolate and confectionary products.

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SALIENT FEATURES OF NESTLE MOGA FACTORY In the Malwa region of Punjab State, there is a small town, which is popularly known among the famous grain markets of the world. However the credit of bringing this town on the industrial map of the world goes to Nestle a Swiss Multinational company engaged in the largest food processing operation in the world. When in 1959 Nestl took decision to establish a milk processing factory, a very little could the people of Moga town and the farmers in the surrounding villages realize that the company now as Nestl INDIA LTD would play such an important role in economic & social development of the area. The company started its operation in 1962 with a capacity of 40,000 Kg of milk per day kept on expanding on regular intervals. Many more products are being developed. Nestl India Ltd. Moga factory is their oldest factory in India. The factory consists of four production plants:

A. MILK OPERATIONS B. CEREALS C. INSTANT DRINKS (VENDING MIXES) D. CULINARY

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2.4 VARIOUS DEPARTMENTS AT MOGA FACTORY

Production Milk operations Culinary Instant Drinks Cereal Plant

Human resource department

Nestle Quality Assurance Centre (NQAC)

Quality Assurance (QA)

Industrial Performance

Safety

Engineering

Supply Chain

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Shared Services

Finance And Costing

Accounts Costing Excise IS/IT Services

Milk Payroll

Purchase

Security

FMPDD- Fresh Milk Procurement and Dairy Development

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Chapter -3

3.1 Analysis Of Finished Products

In Line Lab In Line Lab is for the purpose of monitoring the quality in the production line & to record all basic information regarding quality of every batch. The operators do the analysis & the values are crosschecked by quality personal on daily bases. The different tests are:

1) Specific Gravity 2) Fat & Moisture 3) State of Dissolution 4) White Specks 5) Dirt test 6) Sieve Test 7) Solubility Index 8) Miscibility

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Chapter-4 Tests Performed in Quality Assurance Department

4.1 Determination of Total Solids(Gravitational method)

PRINCIPLE- It is wholely based on the principle of gravitation. Mareials Required:

Shallow Flat bottom dishes(of Al alloy, Nickel, Stainless steel, Porcelain or Silica, 7-8 cm diameter, about 1.5 cm in height and

provided with easily removal but closely fitting lids.

Procedure:

Weigh accurately the clean ,dry empty dish with the lid

Pipette into the dish about 5ml of prepared sample of milk and weigh quickly, with the lid on the dish.

Place the dish, uncovered, on a boiling water bath.

Keep the base horizontal to promote uniform drying and protect it from direct contact with the metal of the water bath

Remove the dish after 30min, thorouly wipe the bottom and transfer to a well ventilated oven at 98-100C, cover with dish.

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After 3 hours, cover the dish and immediately transfer it to desiccators.

Cool for half an hour and weigh.

Return the dish, uncovered, and the lid to the oven and heat for an hour.

Remove to the dessicator, again cool and weigh.

Note the lowest weight Calculation: Total solids, percent by weight100w/W Where w=weight in gram of the residue after drying. W=weight in gram of the prepared sample taken for the test.

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4.2 Determination of Fat(Using Mojonnier Fat-Extraction Tube): Materials Required: Mojonnier Fat Extraction Tube, closed with a solid bark or ground Glass stopper.

A Well Ventilated Electrically Heated Oven Reagents Required: Concentrated Ammonia Solution, Ethyl Alcohol, Diethyl Ether, Light Petroleum. Procedure:

Weight accurately 1g of the prepared sample into the test tube.

Add 2ml of conc. Ammonia solution and mix well in the lower bulb.

Add 5ml of the alcohol and mix it by allowing the liquid to flow backwards and forwards between the two bulbs.

Allow the tube to cool in cold running water or by immersing in chilled water.

Add 30 ml of ether and closed with wet glass stopper and shake vigorously for 1 min.

Open the tube and add 30ml of light petroleum close the tube and shake vigorously for one min. Again.

Centrifuge the tube for the separation of supernatant.

Examine the tube to see if the junction of the liquid is at the lower end of the narrow neck of the tube. (If it is below this, it should be

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raised by the addition of a little distilled water run down the side of the tube.

Decant carefully supernatant layer as much as possible into a suitable flask by gradually bringing the cylindrical bulb of the tube into horizontal position.Repeat the extraction of milk residue and the subsequent operation but using 15 ml of ether and 15 ml of petroleum.

Finally repeat the extraction and subsequent operations once more with 15 ml each of ether and petroleum.

Distil carefully the solvents from the flask and dry the residual fat in the oven oven at 98-100C,for one hour

Repeat the procedure for periods of half an hour until successive weighing do not show a loss in weight by more than 1mg.

Extract completely the fat from the flask by repeated washing with light petroleum, allowing any sediment to settle before each decantation. Dry the flask in the oven, cool and weigh as before.

The difference in the weights before and after the petroleum extraction, subject to a correction if necessary for the blank described below, is the weight of Fat contained in the weight of the milk.

After this dishes are allowed to be dried in the hot plate.As soon as they are dried dishes are subjected to be shift into the vaccum oven to create vaccum, then subjected to be kept in the cooling chamber for 7 mins.

Finally dishes are placed in the desicator for 10 mins.

Now the final weight is being measured on the weighing balance.

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CALCULATIONS: Final wt- Initial wt x 100 Weight of sample

4.3 Determination of Total Nitrogen: Apparatus Required : Round bottom flask, beaker, bulb tube, rubber stopper. Reagent Required: Conc. Sulphuric acid (98% by weight and nitrogen free), Copper Sulphate, Potassium Sulphate (Nitrogen free), std Sodium Hydroxide (50% by weight), std Sulphuric acid (0.1N), std Sodium Hydroxide (Carbonate free, 0.1 N) Indicator Solution: Mix equal volume of a saturated solution of methyl red in ethanol (95% by vol.) and 0.1 % solution. Of methylene blue in ethanol (95% by vol.) Procedure:

Transfer approx. 10g of the prepared sample of milk, accurately weighed to an 800 ml kzeldahl flask.

Add 25 ml of conc. Sulphuric acid, pouring this down the neck of the flask in such a way so as to wash any milk into the body of the flask.

Add 0.2g of the copper sulphate; gently rotate the flask so that the whole of the contents are well mixed.

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Place the flask on a frame so that the neck is inclined at an angle of 45 to the horizontal and the bulb rests in the hole of an asbestos sheet.

Heat to gentle boiling, and when frothing has ceased, add 10g of Potassium or anhydrous sodium sulphate.

Boil the contents of the flask briskly until clear and free from yellowish colour.

Allow the liquid to cool and wash down the sides with a fine jet of distilled water. Continue heating the contents of the flask for a further period of one hour.

Allow the liquid to cool, dilute with approximately 200ml of distilled water, transfer to a 1000ml flask rinsing thoroughly and add a few pieces of granulated zinc

Add a suitable excess of sodium hydroxide solution carefully down the neck of the flask to form a layer under the acid liquor.

Fit the flask with a splash head and connect it to a condenser.

Pipette excess of the standard sulphuric acid into a beaker.

Assemble the apparatus and care must be taken so that the condenser extends below the surface of the standard sulphuric acid in the beaker.

Mix the contents of the flask by shaking and distill until all ammonia has passed over into the standard sulphuric acid.

Detach the flask from the condenser and shut off the burner

Rinse the condenser thoroughly with water into the beaker.

Wash the dip tube carefully so that all traces of condensate are transferred to the beaker.

Titrate the excess acid in the beaker with the standard sodium solution using the indicator solution.

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Calculation: Total nitrogen, percent by weight=1.4(A-B) N/W Where, A= volume in ml of the standard sodium hydroxide required for the blank determination, B= volume in ml of the standard sodium solution hydroxide required for the test. N= normality of the standard sodium hydroxide, and W= Wight in g of the prepared sample taken for the test.

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4.4 ph determination Definition: pH is the negative logarithm of the hydrogen ion activity Principle: Titration of the product suspension to absolute end point Material required: pH meter, Precision balance, Magnetic stirrer, and volumetric flasks, Wash bottle, Beakers Chemicals: Sodium hydroxide (0.1N), pH buffers 4.0 & 7.0

Procedure Critical points

Calibrate the pH meter by 7.0 & 4.0 Buffer as per procedure. Mix the sample well Dip the electrode into the sample Note the reading when stable for 30 sec.

Calibrate pH meter with Buffer pH 7.0 & 4.0 Reading to be stable for 30 sec.

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4.5 Ascorbic Acid by Visual titration .

Principle:

Extraction of vitamin C in acidic condtons to avod auto-oxdation of ascorbic acid in presence of metal ion scavenger (MPA Metaphosphorc acid ).

Stochiometric reduction of the dye 2, 6-dichlorophenolindephenol , a mld oxidizing agent from its purpulish- blue (oxdised) form to colorless (reduced ) form by ascorbic acid.

Visual endpoint persisting: slight pnk coloration indicating excess of oxdised form (which is pink at acid pH).

CHEMICALS REQUIRED:

Metaphosphoric acid GR

Taka- diastase ( for starch products)

2,6-dichlorophenol indophenol sodium salt dihydrate Acetic acid

Ascorbc acd

MATERIAL REQUIRED:

Amber glassware

Flter paper

Beakers , pippets , etc

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Add 20 ml MPA 100 g /L and mix thoroughly.

Adjust to volume and filter (dilute to 0.1 0.2 mg/ml vtamn C for premixes.)

Titration: visual calibration: pipet 2.0 ml of ascorbic

Ensure good dispersion of the sample. Avoid prolonged contact with air, filter.

Weigh test porton (10g-30g of sample), 1g of vitamin premix.

Add enzyme and let incubate for 15 minutes at 40 degree celcius.

Ensure representve sampling Only for starch containng products. Avoid contact with air , fll head space with nitrogen gas (nitrogen flushing).

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acid and standard.

Test solution aliquot contanng 0.5 mg to 2mg of ascorbic acid.

Calculation W = Vp .C .Vo. Vs. 100 / Vf. Va. m

Vp = volume of DCPIP solution used for the titration of an aliquot of the test solution (in ml). Vf = volume of DCPIP solution used for the titration of the standard solution. C = concentration of the standard solution. Vo= volume of the standard solution titrated for calibraton. Vs= Volume in which sample is dissolved. Va = volume of the aliquot part of the sample extract (ml) m = mass of the test portion. 100 = factor to express result per 100 g.

Internal control plan

Check end pont on the titration curve,

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4.6 MOISTURE BY OVEN Definition: Moisture is the mass loss, in mass % obtained after desiccation of the product under the prescribed drying temperature & time conditions. Principle: Drying the product in an oven under the conditions prescribed in the product LI- test portion, drying temperature and time. Gravimetric determination of mass loss. Material required: Nickel dishes, precision balance, spatula, oven, thermometer, desiccators & gloves

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4.7 DRY MATTER BY OVEN Definition: Dry matter is the mass of the residue, in %, obtained after the desiccation of the product under the prescribed drying temperature and time conditions. Principle: Heating the product in an oven under the conditions prescribed in the product LI- test portion, drying temperature and time. Gravimetric determination of mass of the residue. Material required: Nickel dishes, sand, glass rod, water bath, measuring cylinder, precision balance, spatula, oven, thermometer, desiccators, gloves & distilled water.


Prepare the nickel dishes having 25gm sand & glass rod by keeping them overnight or at least one hour in a oven 1022 oC

Glass rod should be kept slanting and should not peep outside the dishes

Take out the dishes & cool for 45 minutes in a desiccator(silica gel should be intense blue in color)

Weigh the empty dishes while using cotton gloves (M1)

Mix the sample thoroughly with a spoon or spatula

Silica gel should be intense blue in color Weigh the empty dishes while using cotton gloves

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Weight the sample in empty dish (M2)

Moisten with 5 ml distilled water & mix with glass rod

Place the dish on the boiling water bath, stir the mixture often to avoid the formation of crust

As soon as the sand appear dry and like powder remove the dishes from water bath

Note the temperature of the oven 1022 oC

Place the dishes in to the oven with lid on one side for 4 hours

Replace the lid on the dish & transfer dishes into the dessicator

Do not put more than four dishes in the dessicator

Weigh the dishes after 45 minutes (M3)

Calculation as per LI

Repeatability: Difference should not exceed more than 0.40g/100g

Temperature of the oven 102oC2 Place the dishes in to the oven with lid on one side for 4 hours Only four dishes in one dessicator Weigh the dishes after 45 minutes Difference should not exceed more than 0.40g/100g

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4.8 FREE FATTY ACIDS Definition: The FFA is the amount of fatty acid determines by the present method, expressed as % oleic acid unless otherwise stated. Principle: Dissolution of the test portion in a mixture of ethanol and diethyl ether followed by titration of the FFA present with an ethanolic potassium hydroxide solution Material required: Precision balance, beakers, burette, pipette, magnetic stirring rod, and magnetic stirrer Chemicals: Potassium hydroxide (0.1N), phenolphthalein, and ethanol

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Before determination, gently melt

the fat by heating to about 10oC above its melting point

Weigh to the nearest 0.1gm ,

about 20gm of the test portion in a 250ml conical flask

Add 50ml neutralized alcohol Titrate with 0.1N KOH under

gentle stirring with a magnetic stirrer until the slight pink color appears

Calculation : as per LI

Before determination, gently melt the fat by heating to about 10oC above its melting point Strength of N/10 KOH

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4.9 FREE FAT BY SOXHLET Definition: The fat content of the culinary product is the percentage of lipids extracted by the present method. Principle: The test portion introduced into an extraction thimble, the fat is extracted with petroleum benzene in a soxhlet extraction for 4 hours. After evaporation of the solvent, the extracted fat is determined by gravimetry. Material required: Cotton wool, flat bottom flask, condenser, extraction connecting tube, desiccator, thimble, measuring cylinder, precision balance Air circulation oven. Chemicals: Petroleum benzene


Set the apparatus Dry a flat bottom, 250 ml flask for 1 hour in an

oven at 1022OC Cool the flask in the dessicator for 45 minutes and

weigh to the nearest 0.1 mg In a defatted extraction thimble, weigh to the

nearest 0.1 mg , about 20 g product, cover the product with a cotton

Introduce the thimble into the soxhlet extraction tube, and place it on the flask which contains 150 ml of petroleum ether

Install a Twisselmann condenser onto the soxhlet

About six

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extraction tube, circulate water through the condenser

Let it boil for 4 hours (about six extractions per hour)

Then turn the key of the stop cock so as to keep back pet. Ether in the condenser until the last traces of it are removed from the flask

The pet. Ether recovered in the condenser may be used for further extractions

Dry the flask for 1 hour in an oven at 1022OC Withdraw the flask from the oven & cool for 45

minutes in a dessicator & weigh Calculate free fat contents as per LI Repeatability: difference should not exceed 0.5

gm fat per 100 gm test sample

extractions per hour

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4.10 ASH DETERMINATION Principle: Destruction of the organic matter at 550oc in a muffle furnace. Determination of total ash content by gravimetry. Material required: Crucible, tongs, drying oven, electric burner, muffle furnace, precision balance & desiccator.


Prepare the platinum dishes for 15 min. in a muffle furnace at 550oc 25oc Cool the dishes in a desiccator for 15

minutes Note the weight the of empty dish Weigh again with test portion Pre-ash the test portion by placing the dish

on a electric burner until the product is well carbonized & does not give any smoke

Take care that sample should not catch fire

Cool the dishes in a desiccator for 15 minutes Take care that sample should not catch fire

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Transfer the dishes in the muffle furnace until the product turns white or sl. gray

Take out the dish from muffle furnace &

Transfer in to the desiccator. (Max. two dish in one desiccator)

Cool the dishes for 15 minutes & weight Calculation the total ash contents as per LI-

00.565-2

Max. two dish in one desiccator Cool the dishes for 15 minutes & weight Calculation the ash contents

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4.11 SODIUM CHLORIDE by POTENTIOMETER Definition: The chloride content is defined as the amount of halides corresponding to the silver nitrate consumed under the described conditions, calculated in mass % of the test portion. Principle: Dissolution and suspension of the product in dilute nitric acid, direct potentiometer titration by means of a silver electrode and std. Volumetric silver nitrate sol. to a previously set potential Material required: Beaker, pipette, measuring cylinder, magnetic stirring rod, magnetic stirrer, burette, precision balance pH meter, /mv- meter, silver electrode, pipette & tissue paper Chemicals: Nitric acid (min. 65%) gelatin powder, sodium chloride Sol. (0.1N), silver nitrate sol. (0.1 N) distilled water.

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Immerse the electrode in a mixture of 50 ml distilled water and 1 ml of conc. nitric acid and place on a magnetic stirrer (pH should be less than 1.5) & take reading (blank)

Test portion should be representative of the product in a beaker weight to nearest 0.1 mg between 1 to 5 mg products as per LI add 50 ml of water & 1 ml of conc. Nitric acid put one magnetic clip.

Place the beaker on the magnetic stirrer until the product dissolved, no lumps should be present

Immerse the electrode & titrate with 0.1 AgNO3 sol. up to blank reading

Take 20 ml of NaCl add 1or 2 drops of gelatin sol titrate with AgNO3 sol. quantity of AgNO3 used should be 20 ml

Note the volume of 0.1 AgNO3

Calculation as per LI

Cleaning of electrode Volume used should

be 20 0.1 ml Should not exceed 1% of average

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4.12 ACIDITY Definition: Titrable acidity is the amount of acid determined, expressed as % acetic acid Principle: Titration of the product suspension to absolute end point Material required: pH meter, Precision balance, Magnetic stirrer, volumetric flasks, Wash bottle, Beakers Chemicals: Sodium hydroxide (0.1N), pH buffers 4.0 & 7.0

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Weigh required qty. of sample in beaker and put stirrer

Add required qty. of boiled and cooled distilled Water pH (6.80-7.20).

Place the beaker on the magnetic stirrer until the homogeneous suspension is obtained

Calibration of pH meter

Titrate with NaOH of required normality depending on the product (add slowly)

End point pH = 8.10 or 8.30 (should be constant for at least 10 seconds)

Check strength of NaOH solution

Calculate acidity

Repeatability : should not exceed 2% of the mean value

Product should not stick to the walls of the beaker Add boiled and cooled distilled water pH (6.80-7.20) Calibration of the pH meter End point should be constant for at least 10 seconds Check the Strength of 0.1 NaOH solution Should not exceed 2% of the mean value

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4.13 VISCOSITY OF SCM Principle: Direct reading on the viscometer scale, at a temp. Depending on the local climate, Reading in to the desired units i.e. NAS points, STV points or Pas Material required: RH 180 Viscometer, Water bath 20OC, Spatula


Place the tin on to the holder under viscosity meter

Introduce the rotor into the tin carefully and attach it to the coupling system

Press the key I to start

Press Hand key, E, E, E

Measure system value must be 82 Shear rate value must be 4.72 Note down the value of viscosity in Pa.s

Switch off the meter by pressing O

When the rotor stops rotating, wipe off the product from the bob with the help of spatula & remove the tin

Clean the temp. sensor & viscometer with damp muslin cloth

Sample temp. should be approx. 20 OC Check the value Check the value Rotor should not touch the walls

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4.14 SOLUBILITY INDEX Definition: The dispersion of the product in distilled water at 24+/- 1OC by means of a sol mixer apparatus & the volume of sediment left after centrifugation in a conical graduated tube are known as solubility of the product. Material required: Solumixer, Centrifuge, Solubility tube, ADMI glass jar, Weighing balance , Thermometer , Glass siphon , Glass rod.


In a glass jar containing 100ml distilled water add the following amount of sample to be tested: All milk powders except Ed. Gold : 16.5 g Ed. Gold : 13.0 g

Add few drops of methylene blue and fix the jar in solumixer

Mix for 90 sec. At 3600 rpm

Transfer the contents in a beaker and remove the foam with spoon

Transfer the contents in a solubility tube up to 50ml mark and centrifuge for 5 min. at 1000 rpm

Remove the tube and siphon the sol. Up to 10ml mark

Add 25ml distilled water at 24OC and loosen the sediments with the help of glass rod

Stopper the tube and mix by turning upside down 10 times in about 15 sec.

Remove the stopper and make the volume

Add water in the jar before adding sample, otherwise milk powder will remain stuck at the bottom or the walls of the jar and does not get mixed Time elapsed between mixing & centrifugation should not exceed 15 min. Lower the capillary tube along the wall down to the liquid

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up to 50ml with distilled water. Mix again by turning upside down 10 times in about 15 sec.

Centrifuge the tube for 5 min. at 1000 rpm

Take out the tube and read the volume of the sediment present at the bottom

If the sediment is between two graduations take the nearest and if it is inclined take the average between the upper and the lower graduation of the sediments surface

level. Never shake the tube Hold the tube in vertical position, level with the eyes.

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Chapter-5

MPA BRUKER

Introduction

NIRS ( Near -InfraRed Spectroscopy) is the technique of using a

sample's NIR absorbance characteristics to predict parameters of

interest. NIR is a region of the Electromagnetic spectrum.

Fig 1

NIRS exploits the fact that many natural products absorb NIR radiation

at specific regions or wavelengths. Specifically, N-H, O-H and C-

46

H bonds are strongly absorbed by NIR radiation, with other molecular

bonds less so.

Thus, samples high in proteins (many N-H bonds) will absorb more in

the amine (N-H) bond regions than samples low in protein. Samples

high in moisture and or / sugars will have higher adsorptions in regions

associated with hydroxyl (OH) bonds. A sample's NIR spectrum will be

a composite of all the absorbances from all of the molecular bonds in

the sample.

This is a very simplistic explanation for how NIRS works. With the

thousands of different molecules in the average natural product, the

information in the NIR spectra is very complicated and difficult to

interpret. Routine NIRS analysis would not be possible without

computers and chemometrics. Spectra from NIRS instrumentation,

chemometrics, and reference values are used to calibrate NIRS

instruments.

To create a calibration, samples are chosen which are representative to

the samples that will be analyzed. There may be as few as 60 samples

or there could be several thousand. These samples are analyzed in the

47

NIR, and the spectra stored. The samples are then sent to have the

reference analysis performed on them. These are termed calibration

samples. We will use 60 sample analyzed for fat and vitamin C content

and scanned on a NIR Systems model 5000 for this example.

When the samples come back, the spectroscopist has:

60 sample spectra consisting of 700 datapoints (1100 - 2500 nm)

60 sample reference data consisting of fat and vitamin C content

values

To create a calibration, a mathematical relationship can be established

between these two sets of data. This can be done via several

chemometric techniques.

MLR Multiple Linear Regression

PLS Partial Least Squares

ANN Artificial Neural Network

LOCAL LOCAL calibration

Each of these chemometric techniques establishes a mathematical

relationship between variation in the NIR spectra of samples with the

48

variation in the parameter measured. This relationship can then be

used to predict the parameter value in unknown samples.

Some key points about NIRS:

It is a secondary technique that is calibrated against a primary

reference method. Usually this is a wet laboratory assay.

It is very good at predicting samples that are similar to those that

were used in the calibration. Conversely, samples very different

from the calibration samples many times are not predicted reliably.

The use of outlier identification is important to ensure that the

unknown samples belong to the calibration you are using to

analyze.

NIRS is not magical nor mysterious, but depends on solid

mathematical relationships between the NIR spectra and the

parameter of interest.

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PRINCIPLE OF NIRS 5000

BEER`S LAW

The functional relationship between the quantity measured in an

absorption analysis (A) and the quantity sought (the concentration--c) is

known as Beers Law which is written as :

A = abc

Here a is proportionality constant called the absorptivity

and b is the path length of the radiation through the absorbing medium

and c is concentration.

The instruments made by NIR Systems use a Tungsten Halogen

lamp as the energy source.

The light from this lamp is broken down (dispersed) into individual

wavelengths by a holographic grating.

This dispersed light energy is then focused on the sample where it

interacts with the sample molecules.

Spectroscopy

50

Some of the light energy is absorbed by the sample molecules.

Reflectance Measurement.

If the sample is a solid, a reflectance detector is used where the light

energy which was not absorbed is reflected back to detectors.

Transmission Measurement

If the sample is a clear liquid or a thin film, a transmission detector is

used where the light which is not absorbed by the sample is

transmitted through to detectors.

The computer uses the reference scan to determine how much

energy was sent out and at what wavelengths. By knowing what light

energy was returned to the detectors after interacting with the

sample, the software knows what energy was absorbed. The

software then displays the information as a spectrum which is a

graphical display indicating how much and at what wavelengths, the

light energy was absorbed by the sample.

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Material and methods:-

Referance Method :It includes:

Mojonnier Method (For fat) ,Visual titration Method (For Vitamin

C), Moisture by oven method.

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Suggestions: The tests perfomed at quality assurance department (factory chemistry lab) are performed with adequate procedure and all safety measures are being followed. The tests are performed as per the lab instructions. After having an experience of four months of training in the factory chemistry lab, few of the points that came into my consideration which could improve the analysis of might help in carrying out the tests with greater ease are:

Vitamin c analysis: There should be separate room for vitamin c analysis as it requires a dim light or no light source while it is performed. Vitamin c analysis is time consuming test and requires no hinderance.

Lab space: The lab carries out crucial quality assurance test which are quite higher in number. The lab space as compare to the number of employees and the number of instruments is not adequate. The lab space should be increased and expanded in order to decrease the hinderances in the analysis.

Sample reception shelf: The shelf where samples are received (the ones which are to be analysed )is too small to accommodate all the samples.

Safety nose masks: The nose masks used during the analysis should not be kept along the nose masks of there other workers as that might lead to contamination. The nose mask should either be put in plastic pouch before keeping or a personal space should be assigned for each worker.

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Conclusion All the tests in nestle are being performed to maintain the quality of the product. All the analysis are done by using reference method as well as the quick method. Nestle is a totally principle based company and all tests being performed are totally principle based.Factory Chemistry Lab is doing its best analysis to maintain the quality of the product. All the tests being performed in the factory chemistry lab like fat, moisture, vitamin C, ph, acidity etc are done to meet the standards of the product quality so as to satisfy consumer and reducing no. of complaints.

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REFERENCES

CHAPTER 2,3) http://www.nestle.in/ http://www.nestle.in/search?q=moga%20factory http://en.wikipedia.org/wiki/Nestl%C3%A9 http://en.wikipedia.org/wiki/Nestl%C3%A9#products

CHAPTER 4) Lab Instructions

Sr.No TEST LI- NO 1 Total solids(gravitational method) 00.502-1

2 Fat by Mojonnier Method 00.520-5

3 Total Nitrogen(kjeldahl method) 00.561-1

4 Ph determination 00.222-2

5 Ascorbic acid(visual titration) 00.678-2

6 Moisture by oven 0.500-1(2005001

7 Dry matter by oven 00.501-2

8 Free fat by soxhlet 00.523-(200523

9 Ash determination 00.565-4

10 Fre fat 00.520-6

11 Sodium chloride by potentiometery 00.580-3

12 Acidity 00.222-2

13 Viscosity 08.056-1

14 Solubility index

08.056-2

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CHAPTER-5) MPA Bruker Operational Manual Document no-0451-QAD- DOC-151.01

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