a seminar presentation on my student’s industrial work
TRANSCRIPT
8/8/2019 A SEMINAR PRESENTATION ON MY STUDENT’S INDUSTRIAL WORK
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Seven-up Bottling Company Plc is one of
the leading producers of carbonated
beverages in Nigeria. The company obtained the seven-up,
Pepsi-cola, Mirinda, mountain dew andTeem franchise.
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Seven-up Bottling company has several
departments which includes:
Water treatment plant
Syrup room
Carbon dioxide plant
Production line
Central laboratory
Pet laboratory
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Water is a major raw material in softdrink and makes up to 80% therefore,its treatment for operations cannot beover-emphasized.
Water treatment forms an integraloperation in order to produce highquality products with appreciableshelf life.
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The syrup room is the heart of the soft drink
production. It is where raw syrup, simple
syrup and final syrup are produced.Brix Determination ;
Determine the brix of distilled water as a
way of zeroing the refractometer The syrup is placed on the surface of the
refractometer and the brix is determined.
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This section deals with the production of
CO2 gas.
The CO2 gas is responsible for the tingletaste of the carbonated beverage.
It also serves as preservative.
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The final carbonated beverages areproduced in the production line.
Bottling operation involves :
Collection of empty unwashed bottlesfrom the ware house
Washing of the dirty bottles
Preparation of beverages on the lines
Filling of beverages in the washedbottles
Crowning of filled bottles
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The tests are as follows:
Chlorine test: 3 drops of phenolphthalein
is added into selected bottle samples. Ifthe solution turns orange or yellow, it
indicates the presence of chlorine in thebottle. This is not desirable. The
production must be stopped for
correction.
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In the central laboratory, quality program is
observed and it is in 3 dimensions:
Food safety(safety of products andconsumer·s right·s protection)
Plant quality(products are manufactured
to quality standards) Trade quality(consumer·s perception)
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Food safety includes carrying out
Independent trade analysis.
This includes :
labelling of samples
carbonation
Degassing titratable acidity
inverted brix and brix determination
liquid content.
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Labelling includes :writing down the
production code , the bottle size, the
bottle appearance, and the crowncrimpage and the crown condition.
Carbonation: carbo QC is turned on
Calibration is done using a blank The sample is rocked 15 times, placed in
Carbo QC and the amount of CO2 is
read.
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Degassing : 200ml of the sample is put in
a round bottom flask and the air
compressor is set to about 70psi.The air hose is put in the flask which
contains the flavour.
The time is set on the stop clock depending on the time required and the
sample is degassed.
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Titrable acidity: 100ml of degassed sample ismeasured into a beaker
2ml of TPC is added to Pepsi alone
A spin-bar is dropped in the center of the beaker and placed on the magnetic stirrer.
The pH electrode is placed in the beaker
Titration is done with 0.1N NaOH
Inverted brix and: Inverted brix measures theglucose and fructose content in drinks which areproducts of hydrolysis of sucrose.
.
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Measure 30ml of sample into boiling tube
Add 2 drops of HCL to each tube(HCL is not
added to Pepsi samples)Place tubes in water and boil for 45 minutes
Allow tubes to cool
Determine the brix of distilled water Rinse densitometer with samples
Inject sample into densitometer anddetermine the brix.
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Seven-up bottling company ensures
that all consumers are provided with
products that are safe for humanconsumption
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