A PRESENTATION

ON
PRODUCTION, BENEFITS AND CHARACTERIZATION OF
COCONUTS OIL
BY
DADA DAVID OLUWAMAYOWA
MATRIC NUMBER: 1801040003

DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY.

JOSEPH AYO BABALOLA UNIVERSITY. IKEJI ARAKEJI, OSUN
STATE.
 OUTLINE

 Introduction
 Aim of study
 Research Objectives
 Justification of study
 Literature Review
 Methodology and Materials
 Expected Contributions to knowledge
 Work plan
 Budget References
 Conclusion
Introduction
Coconut is called "Cocos nucifera" the wonderful tree". It is the tree of the tropics, it
originated from the south west pacific in Malaysian and was introduced to Madagascar in East
Africa (Maincad, 1995). It has recently been suggested that the coconut was domesticated in
the region between South-West Asia and Malaysia. Coconut (The tree of life) for thousands of
years has been used as cooking oil and as diets for many people living in tropical areas. It is
used in medicine and in the treatment of many skin conditions such as wounds, bums, ulcers,
lice -infections, conditions such as dissolution of kidney stones and treatment of dysenteries
(Maincad, 1995). South Asia look at coconut as an important provider of food, drink, fuel and
even use in industries.
AIM OF STUDY
 RESEARCH OBJECTIVES

PRIMARY RAW MATERIALS: This consists of the tomato concentrate used

in the production.
SECONDARY RAW MATERIALS: This consists of the food additives and
they include salt, starch, water, preservatives etc.
TERTIARY RAW MATERIALS: They include the colour.
Other raw materials include;
 Citric acid
 Fibre
 Preservative (potassium sulphate)
 Monosodium glutamate
JUSTIFICATION OF STUDY
 TOMATO RAW CONCENTRATE ANALYSIS (TEMPERATURE
CHECK, BRIX CHECK, SALT TEST, COLOUR TEST AND pH TEST).

 TEMPERATURE WAS CHECKED WITH THE AID OF A TEMPERATURE BULB.

 BRIX WAS CHECKED WITH THE AID OF A BRIX REFRACTOMETER

 A SALT REFRACTOMETER WAS USED TO CHECK THE SALT LEVEL

 A COLORIMETER WAS USED TO CHECK THE COLOUR

 A pH METER WAS USED TO CHECK THE pH

 FIGURE 6: TESTING FOR THE
FIGURE 5: TIN TOMATO FILLING COLOR OF THE TIN TOMATO
MACHINE USING THE COLORIMETER
FIGURE 7: CHECKING THE SALT FIGURE 8: CONTROL PANEL
REFRACTOMETER FOR THE FOR TOMATO PLANT
SALT LEVEL OF THE TOMATO
FIGURE 9: SUCTION TANK FIGURE 10:
PASTEURIZER

FIGURE 11: TOMATO BARRELS FIGURE 12: PASTEURIZER SIDE VIEW

 QUALITY CONTROL CHECKS

 CHECKING FOR LEAKAGES

 CHECKING FOR THE SEALING CAPACITY
 ADMINISTERING GOOD MANUFACTURING PRACTICES
(GMP)
 ENSURING STANDARD OPERATING PROCEDURES (SOP)
 CHECKING FOR THE CRITICAL CONTROL POINTS (CCP)
 ENSURING ACCURATE ANALYSIS OF PRODUCTS
WITHIN THE STIPULATED STANDARDS.
 CLEANING IN PLACE
 IT WAS DONE TO KEEP THE TOMATO BARRELS CLEANED, NEAT AND READY FOR
INTRODUCTION OF TOMATO CONCENTRATE.
 TREATED WATER AND CAUSTIC SODA ON CONFIRMATION FROM QUALITY
CONTROL WAS INTRODUCED INTO THE BARRELS AND STEAMED TO TEMPERATURE
OF 85-90 DEGREE CELSIUS
 THE LINES WERE RINSED WITH HOT TREATED WATER.
 A CLEANING IN PLACE PUMP SENDS IT TO HIGH TEMPERATURE WATER UNDER
PRESSURE TO THE PIPELINE AND TO THE PASTEURIZER TO ENSURE IT WASHES OF
THE LINE.
 THE CLEANING IN PLACE PROCESS WAS CARRIED OUT BEFORE TOMATO PROCESS
IS CARRIED OUT, BEFORE TOMATO PROCESSING AND AT THE END OF PRODUCTION.
 THE IN-PROCESS QUALITY CONTROL OFFICER ENSURED THAT EVERY PART OF THE
PROCESS PLANT WAS KEPT CLEAN.
 SKILLS ACQUIRED

 DIFFERENT TYPES OF TOMATO ANALYSIS

 CLEANING IN PLACE OF EQUIPMENTS
 USE OF MODERN EQUIPMENTS
 ABILITIES OF A QUALITY CONTROL PERSONNEL
 CHALLENGES FACED

 DIFFICULTY IN GETTING PLACEMENT.

 RECOMMENDATION

 I RECOMMEND THAT SIWES LETTER SHOULD BE

PROVIDED FOR STUDENTS EARLIER THAN EXPECTED
SO AS TO GET PLACEMENT EARLY.

 STUDENTS SHOULD ALSO BE FUNDED WITH

NECESSARY FUNDS SUCH AS TRANSPORT FARE,
WELFARE AND OTHER NECESSARY FUNDS BY THE
FUNDING BODIES OF ITF TO ENCOURAGE THEM.
 CONCLUSION
 THE THREE MONTH STUDENT INDUSTRIAL WORK EXPERIENCE
SCHEME WAS OF GREAT VALUE TO MY COURSE OF STUDY,
BASICALLY BECAUSE IT HAS EXPOSED ME TO PRACTICAL
LEARNING AND HAS BOOSTED MY THEORECTICAL KNOWLEDGE
ON THE VARIOUS ASPECT OF TOMATO ANALYSIS.
 THE TRAINING HAS EFFECTIVELY EQUIPPED ME FOR
CHALLENGES INVOLVING THE USE OF MODERN INSTRUMENTS
AND MACHINES.
 THE PROGRAMME HAS GIVEN ME THE OPPORTUNITY TO
INTERACT WITH SO MANY WORKERS IN VARIOUS SECTIONS OF
THE COMPANY AND SHARE KNOWLEDGE AND IDEAS WITH THEM
AND ALSO TO WORK FOR A VERY LONG HOURS WITHOUT
GETTING TIRED.
 IT WAS INDEED A QUITE INTERESTING AND EXCITING
EXPERIENCE.
THANKS

FOR