Practical Laboratory Test for Bottled Fruit and Vegetable Products

 Practical Laboratory Test for Bottled Fruit and Vegetable Products

Practical Laboratory Test for Bottled Fruit and Vegetable Products

Vijay Kumar Shah

Mobile 99353 60033 WhatsApp 98397 84033

shahvk55@gmail.com

Blog address:  https://foodtechnologyblog.blogspot.com/

September 2021

Most bottled fruit products are self-stable, with little chances of spoilage if properly formulated and processed. This makes small processors averse to set up quality assurance system as they feel it is not necessary for them. They also feel it is something beyond them as they have seen laboratory only on cinema screen. They claim that they are making products successfully, since long without laboratory so why they need it now?

 

In preparing these notes help from several books, and other published matter is liberally taken. Besides it includes my practical factory experience of 35 years in food processing units. Here the quality assurance system actually followed by fruit preservers in India is written. Most of the test to detect adulteration has been copied from DART booklet of FSSAI.

 

A quality assurance laboratory will ensure:

1.      Compliance with FSSAI so right side of law.

2.      Uniform quality

3.      Checking of incoming raw and packing Material prevents loss due to improper quality of material going into product

4.      Less financial loss due to fermentation or other quality defect.

5.      Less customer complaint.

 

The quality control starts with inspection of inputs going to product. The product under process and finished products ready for dispatch should also be tested. These notes cover

Part one –        Physical and instrumental analysis.

Part two –       Chemical analysis by titration

Part three –      Inspection of raw and packing material.

Part four –       On Line Checking

Part five –       Pickle

Part six –         Murabba and candy

Part seven –     Jam Jelly Marmalade

Part eight         Beverages

Part nine          Sauce

Part ten            Vinegar

And in the end useful chart, starting cost of laboratory and reference for further studies.

 

Only simple test, which does not require costly equipment have been included. Standard food analysis book covers many tests, and for a busy entrepreneur it is difficult to find the test of his interest. In these notes only test that is done daily in Indian fruit processing unit has been included.

These notes in PDF format can be downloaded by clicking on link bellow:

https://docs.google.com/uc?export=download&id=1uhCero5UwIhtIrhfo42QxqfgdiruF7Au