Marking

scheme

Topic/ /5
Objective

Introduction /10
FOOD TECHNOLOGY
DEPARTMENT Method /5

ASSIGNMENT NO: / 3A Materials & /5

LABORATORY REPORT NO: Equipments

Result / /25
Observation
CODE & MODUL DMT 30093 (FOOD QUALITY ASSURANCE)
Discussion /25
TITLE INSPECTATION OF CANNED FOOD
Question /5
NAME SHARVENI A/P SIVAMANI
Conclusion /10
MATRIC NO 02DTM20F1052
Reference /5
CLASS/ SECTION DTM3B
Overall /5
LECTURER PUAN SHAHIZA BT MUSA
TOTAL

DATE Submitted: Returned: /100

SCORE
Student’s copy

CUT HERE

ASSIGNMENT NO: 3A LABORATORY REPORT NO:

CODE & MODUL DMT 30093 (FOOD QUALITY ASSURANCE)

TITLE INSPECTATION OF CANNED FOOD
NAME SHARVENI A/P SIVAMANI
MATRIC NO 02DTM20F1052
CLASS/ DTM3B
SECTION
LECTURER PUAN SHAHIZA BT MUSA
DATE Submitted: Returned:
SCORE
 Marking
scheme

Topic/ /5
Objective
FOOD TECHNOLOGY
DEPARTMENT Introduction /10

3A Method /5
ASSIGNMENT NO: /
LABORATORY REPORT NO:
Materials & /5
Equipments
CODE & MODUL DMT 30093 (FOOD QUALITY ASSURANCE) Result / /25
Observation
TITLE INSPECTATION OF CANNED FOOD
Discussion /25
NAME SITI RASYIDATUL HANANI BINTI HUSSNI
Question /5
MATRIC NO 02DTM20F1034
Conclusion /10
CLASS/ SECTION DTM3B
Reference /5
LECTURER PUAN SHAHIZA BT MUSA
Overall /5

TOTAL
DATE Submitted: Returned:
/100
SCORE
Student’s copy

CUT HERE

ASSIGNMENT NO: 3A LABORATORY REPORT NO:

CODE & MODUL DMT 30093 (FOOD QUALITY ASSURANCE)

TITLE INSPECTATION OF CANNED FOOD
NAME SITI RASYIDATUL HANANI BINTI HUSSNI
MATRIC NO 02DTM20F1034
CLASS/ DTM3B
SECTION
LECTURER PUAN SHAHIZA BT MUSA
DATE Submitted: Returned:
SCORE
 Marking
scheme

Topic/ /5
Objective
FOODTECHNOLOGY
Introduction /10
DEPARTMENT
Method /5
ASSIGNMENT NO: / 3A
LABORATORY REPORT NO: Materials & /5
Equipments

CODE & MODUL DMT 30093 (FOOD QUALITY ASSURANCE) Result / /25
Observation
TITLE INSPECTATION OF CANNED FOOD
Discussion /25
NAME GHANAJOTHY A/P PIRAGALATHAN
Question /5
MATRIC NO 02DTM20F1046 Conclusion /10
CLASS/ SECTION DTM3B Reference /5
LECTURER PUAN SHAHIZA BT MUSA Overall /5

TOTAL
DATE Submitted: Returned:
/100
SCORE
Student’s copy

CUT HERE

ASSIGNMENT NO: 3A LABORATORY REPORT NO:

CODE & MODUL DMT 30093 (FOOD QUALITY ASSURANCE)

TITLE INSPECTATION OF CANNED FOOD
NAME GHANAJOTHY A/P PIRAGALATHAN
MATRIC NO 02DTM20F1046
CLASS/ DTM3B
SECTION
LECTURER PUAN SHAHIZA BT MUSA
DATE Submitted: Returned:
SCORE
 Marking
scheme
FOOD TECHNOLOGY
DEPARTMENT Topic/ /5
Objective
ASSIGNMENT NO: / 3A
Introduction /10
LABORATORY REPORT NO:
Method /5
CODE & MODUL DMT 30093 (FOOD QUALITY ASSURANCE) Materials & /5
Equipments
TITLE INSPECTATION OF CANNED FOOD
Result / /25
NAME DIVIYA DASHINI A/P RAJENDRAN Observation

Discussion /25
MATRIC NO 02DTM20F1040
Question /5
CLASS/ SECTION DTM3B
Conclusion /10
LECTURER PUAN SHAHIZA BT MUSA
Reference /5
DATE Submitted: Returned: Overall /5
SCORE TOTAL
Student’s copy
/100
CUT HERE

ASSIGNMENT NO: 3A LABORATORY REPORT NO:

CODE & MODUL DMT 30093 (FOOD QUALITY ASSURANCE)

TITLE INSPECTATION OF CANNED FOOD
NAME DIVIYA DASHINI A/P RAJENDRAN
MATRIC NO 02DTM20F1040
CLASS/ DTM3B
SECTION
LECTURER PUAN SHAHIZA BT MUSA
DATE Submitted: Returned:
SCORE
TOPIC: Inspection of Canned Food

OBJECTIVE: Determine whether the products assigned meet specification which has been
specified.

INTRODUCTION:

Canned food has a long shelf life because the sterilized food is separated from the
outside environment by the sealed containers (metal can, glass can, and aluminium foil). Thus,
food is not contaminated with outside air or microorganisms. The sealing efficiency directly
affects the shelf life of the canned products. Thus, high-quality sealing causes the canned food
to have a long shelf life, while low-quality sealing causes the food to have a short shelf life.
Most canned foods are sealed using a sealing machine, and a strictly controlled sealing
procedure is vital for food storage.

The incidence of spoilage in canned foods is low, but when it occurs it must be
investigated properly. Swollen cans often indicate a spoiled product. During spoilage, cans may
progress from normal to flipper, to springer, to soft swell, to hard swell. However, spoilage is
not the only cause of abnormal cans. Overfilling, buckling, denting, or closing while cool may
also be responsible. Microbial spoilage and hydrogen, produced by the interaction of acids in
the food product with the metals of the can, are the principal causes of swelling. High summer
temperatures and high altitudes may also increase the degree of swelling. Some
microorganisms that grow in canned foods, however, do not produce gas and therefore cause
no abnormal appearance of the can; nevertheless, they cause spoilage of the product.

Canned foods are a significant component of the diet of most individuals in developed
countries, offering food in a convenient form with year-round availability. The canning process
relies on heat treatment for the destruction of microorganisms and preservation of the food,
which is then generally considered to have an indefinite microbiological shelf-life providing
that pack integrity is maintained. The extent of the thermal processing, in terms of both
temperature and duration of the treatment, is dependent upon the chemical and physical
composition of the product. Both physical and chemical changes occur during processing and,
to a lesser extent, during storage, and it is these that determine the product quality in terms of
its sensory properties and nutrient content. These changes, which can be either desirable or
undesirable, are influenced by the time and temperature of the process, the composition and
properties of the food, the canning medium, and the conditions of storage.

In this experiment, we examined about canned food from aspect of gross weight, vacuum, head
space, internal and external conditions in the determination of food quality in can.
METHODS:

The gross weight of canned food (chicken curry) was weighed.

The canned food was inspected and recorded in term of product name, brand, producer,
tin code and other information such as coloring, preservative and flavor.

Thirdly, the can was opened, and the temperature of the can content was inspected by
using a food thermometer.

Then, head space was inspected and recorded using a ruler and recorded.

The syrup was poured into a beaker and the Brix value was inspected and by
refractometer and recorded.

Next, the content was poured into the sieve and the sauce was rinsed and cleaned using
water. let them sit for minutes to set apart the solid liquid.

Let them sit for minutes to set apart the solid liquid and the drained weight was
recorded. Then, the tin was washed and dried and weighed.

The internal appearance of can, rust and lacquer condition were recorded.

Lastly, the marks were given for product characteristics as the following color, texture,
and taste.
APPARATUS AND MATERIALS:

Refractometer Sieve (2.5 mm graded screen),

Tin opener Beaker
Thermometer Spatula
chicken curry(sample)

RESULT/OBSERVATION:

PRODUCT DETAILS OBSERVATION

Gross weight 359.77g

Inspection based on label of can:

a) Product name a. Chicken curry with potatoes

b) Brand b. Adabi

c) Producer c. ADABI CONSUMER INDUSTRIES SDN. BHD.

d) Tin code d. C1

e) Other information MFG:09/08/21

EXP:09/08/23
f) Gross weight
e. Preservative:
Monosodium Glutamate, sugar and salt
Flavors: curry and coconut milk

f. 359.77g

Temperature of can content (°C) 24.6℃

Head space (mm) 5 mm

Brix value of syrup / brine solution 12° Brix

/ sauce (°Brix)

Drain weight (g) 125.50

Net weight (g) 304.84 g

Internal appearance of can No rust

Good in lacquer condition
Product characteristics
• Color = 10/10
• Texture = 9/10
• Taste = 8/10
• Total score =27/30

RESULT/OBSERVATION EVERY GROUP:

PROCEDURE GROUP COCKTAIL CHICKEN CURRY

Gross weight A 644.58g 360.60g

B 667.37g 358.67g
C 685.12g 359.73g

D 925.55g 345.00g
E 665.21g 359.77g
F 690.22g 360.06g
G 942.72g 350.02g
H 630.08g 342.58g
Inspect (a-f) based A a. Lychee in syrup a. Chicken curry
on label at can b. HOSEN Quality with potatoes
a. Product name c. HOCK SENG b. Adabi
b. Brand FOOD (M) c. ADABI
c. Producer SDN. BHD. CONSUMER
d. Tin code d. SPFLYLC15 INDUSTRIES
e. Other EXP: 28/05/2023 SDN. BHD.
information e. Sugar and citric d. MFG090821
f. Gross weight acid EXP: 09/08/2023
f. 644.58g e. Monosodium
Glutamate
f. 360.60 g
B a. Rambutan in a. Chicken curry
syrup with potatoes
b. HOSEN Quality b. Adabi
c. HOCK SENG c. ADABI
FOOD (M) CONSUMER
SDN BHD INDUSTRIES
d. 662 SDN. BHD.
PRD:28/05/202 d. MFG 090821
EXP:28/05/2023 EXP 040823 C1
e. Sugar, Citric e. Monosodium
acid Glutamate
 f. 667.37g f. 358.67g
C a. LONGANS in a. Chicken curry
heavy syrup with potatoes
b. Fruitland b. Adabi
c. HOCK SENG c. ADABI
FOOD (M) CONSUMER
SDN BHD INDUSTRIES
d. SPFLGB20 SDN. BHD
e. Sugar d. MFG090821
f. 681.02 g e. Monosodium
glutamate
f. 359.73 g
D a. Fruit cocktail a. Chicken curry
fiesta in syrup with potatoes
b. HOSEN b. Adabi
c. HOCK SENG c. ADABI
FOOD (M) CONSUMER
SDN BHD No.8 INDUSTRIES
Jalan SDN.BHD Lot
d. MFG: 136, Rawang
12/03/2021 Intergrated
EXP: 12/03/2021 Industrial Park.
S21071 48000 Rawang,
91445B1 Selangor, Darul
e. Tiada pewarna Ehsan
tambahan, tiada d. MFG: 09/0823
penstabil EXP: 090823 Cl
makanan, citric e. Tiada pewarna
acid, sugar tambahan,
f. 925.55g Ttiada penstabil
makanan, tiada
bahan pengawet,
 monosodium
glutamate
f. 345.00g
E a. Rambutan in a. Chicken curry
syrup with potatoes
b. HOESEN b. Adabi
Quality c. ADABI
c. HOCK SENG CONSUMER
FOOD (M) INDUSTRIES
SDN BHD SDN. BHD.
d. 662 d. C1
PRD:18/05/2021 MFG:09/08/21
EXP: 18/05/2024 EXP:09/08/23
e. Preservative: e. Preservative:
citric acid Monosodium
Flavour: sugar Glutamate, sugar and
f. 665.21 g salt
Flavour: curry and
coconut milk
f. 359.77 g
F a. Longan in heavy a. Chicken curry
syrup with potatoes
b. FRUITLAND b. Adabi
c. HOCK SENG c. ADABI
FOOD (M) CONSUMER
SDN BHD INDUSTRIES
d. SPFLGB32 SDN. BHD.
e. Sugar d. MFG090821
f. 690.22g MFG:09/08/21
EXP:09/08/23
e. Preservative:
 Monosodium
Glutamate, sugar and
salt
Flavour: curry and
coconut milk
f. 360.06 gram
G a. Fruit cocktail a. Chicken curry
fiesta with potatoes
b. HOSEN Quality b. Adabi
c. HOCK SENG c. ADABI
FOOD(M) SDN CONSUMER
BHD INDUSTRIES
d. MGF 120321 SDN. BHD.
EXP 120323 d. MFG 090821
e. Citric acid EXP 090823 C1
(preservatives) e. Monosodium
f. 942.72g Glutamate
f. 350.02g
H a. Lychee in syrup a. Chicken curry
b. HOSEN with potatoes
QUALITY b. ADABI
c. HOCK SENG c. Adabi consumer
FOOD (M) industries
SDN BHD Sdn.Bhd.
(Pemunya Hak (116069-M) Lot
Pengilang) 136, Rawang
NO.8 JALAN Integrated
UTARID Industrial Park,
U5/12, 48000 Rawang,
SECTION U5, Selangor Darul
40150 SHAH Ehsan,
ALAM, Malaysia.
 SELANGOR, d. MFG090821
MALAYSIA. EX090823 C1
d. Prod: e. Monosodium
24/07/2020 Glutamate may
Ex: 24/01/2023 also contain any
3502/01116 traces of
e. Citric acid crustaceans,
(Preservatives) mollusks,
Sugary peanuts and
(Flavour) milk.
f. 630.08g (Flavouring)
f. 342.58g
Temperature of can A 24.3 24.7
content (°C) B 24.1 °C 24.7 °C
C 24.5 24.1
D 24.0 °C 24.6 °C
E 23.6 °C 24.6 °C
F 24.1 oC 24.1 oC
G 24.2oC 24.8OC
H 23.6°C 23.8°C
Head space (mm) A 6 4
B 5 mm 6 mm
C 6 4
D 6mm 5mm
E 6 mm 5 mm
F 1 mm 5mm
G 7 mm 5 mm
H 10mm 15mm
Brix value of syrup / A 19 13
brine solution / sauce B 19 °Brix 12 ° Brix
(°Brix) C 18 15
D 21 ° Brix 12 ° Brix
E 22°Brix 12° Brix
 F 20 11 oBrix
G 21oBrix 15 oBrix
H 62° Brix 47° Brix
Drain weight (g) A 235.83 125.50
B 233.11g 123.11g
C 175.63 121.1
D 93.22 55.16
E 224.89 g 136.46 g
F 165.47 gram 135.67 gram
G 502 g 231.69 g
H 209.04g 111.37g
Net weight (g) A 573.51 296.69
B 590.98 g 303.4g
C 609.19 304.54
D 508.73g 139.77g
E 596.37g 304.84 g
F 617.95 305.38 g
G 826 g 295.09 g
H 140.22g 56.34g
Internal appearance A No rust No rust
of can Good in lacquer Good in lacquer
condition condition

B No rust No rust
Good in lacquer Good in lacquer
condition condition
C No rust No rust
Damage can Good condition
D No rust No rust
Good in lacquer Good in lacquer
condition condition
E No rust No rust
 Good in lacquer Good in lacquer
condition condition

F Rust : okay Rust : Okay

Good in lacquer Lacquer condition :
condition Good
G Rust ; okay, good Rust : Good
Lacquer condition : Lacquer : Good
good
H Lacquer condition: Lacquer condition:
Good Good
Rustiness: Bad Rustiness: Good
Product A Color = 6/10 Color = 10/10
characteristics Texture = 9/10 Texture = 7/10
Taste = 10/10 Taste = 8/10
Total score = 25/30 Total score = 25/30
B Color = 8/10 Color = 8/10
Texture = 8/10 Texture = 8/10
Taste = 7/10 Taste = 7/10
Total score = 23/30 Total score =23/30
C Color = 710 Color = 9/10
Texture = 6/10 Texture = 7/10
Taste = 8/10 Taste = 8/10
Total score = 21/30 Total score = 24/30
D Color = 7/10 Color = 9/10
Texture = 8/10 Texture = 8/10
Taste = 8/10 Taste = 7/10
Total score = 23/30 Total score = 24/30
E Color = 10/10 Color = 10/10
Texture = 8/10 Texture = 9/10
Taste = 9/10 Taste = 8/10
Total score =27/30 Total score =27/30
F Color = 8/10 Color = 9 /10
 Texture = 9/10 Texture = 10/10
Taste = 7/10 Taste = 7/10
Total score = 24/30 Total score = 26 /30
G Color = 10/10 Color = 8/10
Texture = 8/10 Texture = 7/10
Taste = 10/10 Taste = 7/10
Total score = 28/30 Total score = 22/30
H Color = 8/10 Color = 7/10
Texture = 6/10 Texture = 7/10
Taste = 6/10 Taste = 8/10
Total score = 20/30 Total score = 22/30

DISCUSSION:

Canned food has a long shelf life because the sterilized food is separated from the
outside environment by the sealed containers (metal can, glass can, and aluminum foil). Thus,
food is not contaminated with outside air or microorganisms. The sealing efficiency directly
affects the shelf life of the canned products. Thus, high-quality sealing causes the canned
food to have a long shelf life, while low-quality sealing causes the food to have a short shelf
life. Most canned foods are sealed using a sealing machine, and a strictly controlled sealing
procedure is vital for food storage.

The incidence of spoilage in canned foods is low, but when it occurs it must be
investigated properly. Swollen cans often indicate a spoiled product. During spoilage, cans may
progress from normal to flipper, to springer, to soft swell, to hard swell. However, spoilage is
not the only cause of abnormal cans. Overfilling, buckling, denting, or closing while cool may
also be responsible. Microbial spoilage and hydrogen, produced by the interaction of acids in
the food product with the metals of the can, are the principal causes of swelling. High summer
temperatures and high altitudes may also increase the degree of swelling. Some
microorganisms that grow in canned foods, however, do not produce gas and therefore cause
no abnormal appearance of the can; nevertheless, they cause spoilage of the product.
 For this experiment, the students were divided into 8 group. The observation showed
that every group had used Chicken curry with potatoes from brand Adabi. The sample was
produced by ADABI CONSUMER INDUSTRY SDN. BHD. For group A and F their gross
weight is over 360.00g. while group B, C, E and G got over 350.00g. group D and H got over
340.00g. There were groups got same tin code like group A, B, C, E, F, G and H with C1,
MFG:09/08/21, EXP:09/08/23. While group D got Cl, MFG: 09/0823, EXP: 090823. Other
information of the product is there were preservative like Monosodium Glutamate, sugar and
salt and the flavor are curry and coconut milk. Temperature of can measured by using food
thermometer and each group record is group A 24.7℃, group B 24.7℃, group C 24.1℃, group
D 24.6℃, group E 24.6℃, group F 24.1℃, group G 24.8℃, group H 23.8℃. The head space
of the product is the gap between food and the top of the can. Group A and C got 4mm, group
B got 6mm, while group D, E, F and G got 5mm, and group H got 15mm. The Brix value of
the product was measured by using refractometer and the result of group A is 13° Brix, group
B, D and E got 12° Brix, while group C and G got 15° Brix, and group H got 47° Brix. Result
of drain water from each group are different. Group A with 125.50g, group B with 123.11g,
group C with 121.10g, group D with 55.16g, group E with 136.46g, group F with 135.67g,
group G with 231.69g and group H with 111.37g. Net weight of group A is 296.69g, group B
is 303.4g, group C is 304.54g, group D is 139.77g, group E is 304.84, group F is 305.38g,
group G is 295.09 and group H is 56.34g. Internal appearance of can all of the group got no
rust and good in lacquer condition. The score for the characteristic of the product: group A got
25/30, group B got 23/30, group C with 24/30, group D with 24/30, group E with 27/30, group
F 26/30, group G with 22/30 and group H with 22/30.

Based on the experiment of our group, group E, the observation showed that from the
product details are the gross weight is 665.21g, the inspection of label on the can: product name
is “Chicken curry with potatoes”, brand Adabi, produce by ADABI CONSUMER
INDUSTRIES SDN. BHD., tin code of the product is “C1, MFG:09/08/21, EXP:09/08/23”,
and other information is preservative include are Monosodium Glutamate, sugar and salt with
the flavors curry and coconut milk, and the gross weight is 359.77g. Then the temperature of
can content is 24.6℃. With the head space is 5 mm. The Brix value of sauce is 12°Brix. The
drain weight of the product is 125.50g, net weight is 304.84 g. the internal appearance of can
there is no rust and everything good in lacquer condition. The product characteristics based on
color is 10/10, while the texture of the curry sauce, chicken and potatoes is 9/10, with the taste
8/10. So, the total score of the characteristics of the product is 27/30.

The precaution steps the we carried out while conducting the experiment is careful
while opening the lid of the canned food. It can cause injury and if the content spills it will
affect the result. And for measure brix of the sauce, we should choose suitable refractometer
according to the viscosity of the liquid pf the sample. To obtain reading in refractometer we
should observe under light condition.

CONCLUSION:

The objective of the experiment was achieved which is to determine whether the
products assigned meet specification which has been specified. Inspection based on the label
of the canned the product name is Chicken curry with potatoes, brand Adabi, producer by
ADABI CONSUMER INDUSTRIES SDN. BHD., tin code C1, MFG:09/08/21,
EXP:09/08/23, preservative include are Monosodium Glutamate, sugar and salt with the
flavors curry and coconut milk and gross weight is 359.77g. Furthermore, temperature of the
content is 24.6℃, head space is 5 mm. The Brix value of sauce is 12°Brix. The drain weight is
125.50g, net weight is 304.84 g. the internal appearance of can there is no rust and everything
good in lacquer condition. The product characteristics based on color is 10/10, while the texture
of the curry sauce, chicken and potatoes is 9/10, with the taste 8/10. So, the total score of the
characteristics of the product is 27/30. As for overall inspection of the canned food, the product
follow the quality specifications that has been specified.
REFERENCES:

i. Centre for Food Safety and Applied Nutrition, Bam Chapter 21A: Examination of
Canned Foods. U.S. Food and Drug Administration. Available at:
https://www.fda.gov/food/laboratory-methods-food/bam-chapter-21a-examination-
canned-foods [Accessed November 15, 2021].

ii. Anon, Canned Food. Canned Food - an overview | ScienceDirect Topics. Available
at: https://www.sciencedirect.com/topics/food-science/canned-food [Accessed
November 15, 2021].

iii. reserved, M., 2021. How to Ensure The Safety of Canned Foods. [online] Mt.com.
Available at: <https://www.mt.com/my/en/home/library/white-papers/product-
inspection/safety-of-canned-foods.html> [Accessed 24 November 2021].

iv. Coursehero.com. 2021. FM Lab 3-Examination of Canned Foods.docx - Lab 3

Examination of Canned Foods Introduction Canned foods are considered as one of the
most convenient | Course Hero. [online] Available at:
<https://www.coursehero.com/file/42763316/FM-Lab-3-Examination-of-Canned-
Foodsdocx/> [Accessed 24 November 2021].

v. Coleparmer.com. 2021. What is a Refractometer & How Does it Work - Cole-Parmer.

[online] Available at: <https://www.coleparmer.com/tech-article/refractometers>
[Accessed 24 November 2021].
LABEL OF CAN: