KEVENTER AGRO

PROCESSING THE FUTUR

PRESENTATION ON –QUALITY
CONTROL OF YIPPEE NOODLES
BY-NAZIM HAIDER
SURJENDU DAS
 QUALITY CONTROL

A system of maintaining standards in manufactured products

by testing a sample of the output against the specification.
PROCESS QUALITY PARAMETER:
KANSUI PH

TEMPERATURE OF DOUGH
 

MOISTURE OF DOUGH
 

STEAM NOODLE MOISTURE

PRE-FRYER MOISTURE

 
 

 
RAW MATERIALS TESTING
TESTING OF WHEAT FLOUR:-
 DETERMINATION OF MOISTURE CONTENT-
HALOGEN MOISTURE METER:-

OVEN METHORD:-

DETERMINATION OF GLUTEN CONTENT:-

DETERMINATION OF ASH CONTENT:-

DERERMINATION OF ACID INSOLUABLE ASH CONTENT:-

TESTING OF OIL:-
 DETERMINATION OF PEROXIDE VALUE:-

DETERMINATION OF PARA ANICIDINE VALUE:-

DETERMINATION OF FREE FATTY ACID:-

DETERMINATION OF IODINE VALUE:-

TESTING OF BLENDED MASALA:-
Blended masala is prepared with symega and D.V

TESTING OF SYMEGA:-

DETERMINATION OF MOISTURE CONTENT-

HALOGEN MOISTURE METER:-
OVEN METHORD:-

DETERMINATION OF ASH CONTENT:-

DERERMINATION OF ACID INSOLUABLE ASH CONTENT:-

PH DETERMINATION:-
TESTING OF DEHYDRATED VEGETABLE :-
TESTING OF RING BEANS:-
DETERMINATION OF MOISTURE CONTENT-
HALOGEN MOISTURE METER:-
OVEN METHORD:-

DETERMINATION OF BULK DENSITY:-

DETERMINATION OF REHYDRATION RATIO :-
DETERMINATION OF ASH CONTENT:-
DERERMINATION OF ACID INSOLUABLE ASH CONTENT:-

TESTING OF CARROT:-

DETERMINATION OF MOISTURE CONTENT-

HALOGEN MOISTURE METER:-
OVEN METHORD:
DETERMINATION OF BULK DENSITY:-
DETERMINATION OF REHYDRATION RATIO :-
TESTING OF CABBAGE:-

DETERMINATION OF MOISTURE CONTENT-

HALOGEN MOISTURE METER:-
OVEN METHORD:-

DETERMINATION OF BULK DENSITY:-

DETERMINATION OF REHYDRATION RATIO :-
TESTING OF GARLIC:-
DETERMINATION OF MOISTURE CONTENT-
HALOGEN MOISTURE METER:-
OVEN METHORD:-

DETERMINATION OF BULK DENSITY:-

DETERMINATION OF REHYDRATION RATIO :-
DETERMINATION OF ASH CONTENT:-
DERERMINATION OF ACID INSOLUABLE ASH CONTENT:-

TESTING OF ONION:-
FINISH PRODUCT TESTING:-

DETERMINATION OF MOISTURE CONTENT-

HALOGEN MOISTURE METER:-
OVEN METHORD:-

DETERMINATION OF ASH CONTENT:-

DETERMINATION OF ACID INSOLUABLE ASH CONTENT:-

DETERMINATION OF SALT:-

DETERMINATION OF FAT CONTENT:-

COLD EXTRACTION:-

DETERMINATION OF PERCENTAGE OF REHYDRATION:-

DETERMINATION OF TOTAL SOLID IN GRUEL OF INSTANT NOODLES:-

TEST OF PACKAGING MATERIAL:-
LAMINATE TESTS:-
GRAM PER SQ METER(GSM) TEST
I-MARK
REPEAT LENGTH
WIDTH
CFC (CORRUGATED FIBREBOARD CARTOON) TESTING:-
 INTERIOR LENGTH

WIDTH

GRAM PER SQUARE METER

COMPRESSION STRENGTH
 
BURSTING STRENGTH
 
CLEANING IN PLACE (CIP):-
CLEANING IN PLACE IS A METHOD OF CLEANING OF INTERIOR SURFACE OF PIPES,
VESSEL , EQUIPMENTS, FILTERS AND ASSOCIATED FITTING WITHOUT
DISASSEMBLING.
MIXING SECTION:-

 CIP OF STEAMER:-

CIP OF FRYER:-
CONCLUSION:-
Technology is the new operation technique or invents a new idea to perform a specific work
done. It is not only the theoretical means but also to perform the operation in a practical
way. Here we are in the food technology department studying various methodological
theories to process food or to preserve food by controlling the quality parameters. Beside all
the theoretical knowledge commence training is the main important part to learn the
whole idea of process food. Here in my training programme I have performed the practical
work done simultaneously the theoretical appearance. Due to short time period of my
training programme I have only learned practically the quality testing of the incoming raw
material and the finished products of NOODLES.
Overall from here, I have gained some practical knowledge of quality parameters beside the
theoretical ones. Lastly my training programme was overall good and pleasant and I think
this gained knowledge will helps a lot in future.