Nutrition

1. BY
ASHA
AARTI NIMANI
MINACSHI
LALITHA SUDHA
SANTANA PRIYADARSHNI
SANGAMITRA
SAHITYA
ASHNA

2. INTRODUCTION
• We undertook this internship programmed
training at Mega foods Pvt.Ltd.
• The training was for a period of 4 weeks.
• We were groomed to accept various
challenges of industry and learnt to keep up
the time limit. This enabled us to correlate
theory and practical.

3. INFRASTRUCTURE
• The factory is located on a site of about 26500 square ft.
• The unit is located in a well-developed industrial estate which
is close to the city.
• The man power employed include professionally qualified
people heading each department.
• Reverse osmosis plant is also provided for the safe usage of
water.

4. Mission statement
“TO PRODUCE QUALITY FOOD PRODUCTS THAT ADD
VALUE TO OUR CONSUMER,BUYERS,DEALERS AND
EMPLOYEES AND THEREBY BECOME THE MOST
REPUTED AND PROFITABLE COMPANY”

5. PROMOTERS
• THE CHIEF PROMOTER OF THIS COMPANY IS
MR.AMIT C VAISHNAV, A MECHANICAL
ENGINEER AND A MEMBER OF FOOD
SCIENTISTS AND TECHNOLOGISTS(MYSORE)

6. PRODUCTS
• JAMS
• CHIILY SAUCES
• SOYA SAUCE
• READY TO EAT PRODUCTS
• SQUASH
• FRUIT SYRUP
• TOMATO SAUCE/KETCHUP

8. LAB ANALYSIS
• Lab analysis consists of the various tests done in order to
prepare a stable and consistent food product.
• There are various apparatus that are used for eg:pH meter
,etc.
• The following tests are done in this food industry:
1)BRIX TEST
2)ACIDITY OF PULP
3)pH OF PULP/JUICE

9. This test is done in order
to asses the amount of
dissolved salts present in
the given fruit extract.
The instrument used to
perform this test is known
as the refractometer.
The refractometer used
for juices ranges between
0-50% and that of jams is
40-85%.
Acidity test is done in order to
determine the amount of acid
added to the fruit juice or pulp
and thereby determine the
amount of extra acid that has to
added.
The calculation of acidity can
be done in 2 ways:-
1)Acid-base titration
2)pH method
The pH method is done
with a pH meter.
The pH is done to
check and hence
maintain the acidity of
the given fruit pulp or
juice.

10. COMPANY HYGIENE
One of the most essential factors to be maintained in a food
industry is hygiene. At Mega foods the following measures are
followed:-
1)On entering the production area one must disinfect their
hands using a sanitizer and the workers should wash their
legs.
2)People who are associated with preparing the food products
should not wear footwear.
3)All workers are to wear lab coats and also cover their head
with a head cap to prevent hair from falling into anything.
4)All machines should be washed and cleaned before use.

11. Puree/ pulp preparation for jams
and sauces
Receipt of fruits/vegetables
Incoming inspection
Storage
Send back to supplier
100% segregation
fruit?/vegetables washing
Fruit cutting/preparation Processing Cleaned cans
Pulp storage in cans
A
Ok

12. A
LAB analysis, menu generation
and issue of RM as batch card
Transfer ingredients to kettle,
Process and finish product
Lab inspection Move to reprocess area
Transfer to SS vessel scrap
Fitting operation
Seating
Labeling
Packing, storage and dispatch
LAB inspection
Stored for reprocess
B
C
D
E
Not Ok
Not Ok

13. MANUFACTURING PROCESS OF JAM
Tested pulp( brix test and acidity) is
added to kettle and boiled
Addition of sugar and pectin with
continuous stirring and boiling
Addition of citric acid
LAB test for final standards and end test
Addition of coloring agents and flavoring agents.
Sent for filling and packing
All jams are prepared in similar manner with slight variations.

14. MANUFACTURING OF DIET FRUIT JAM
Tested pulp (brix test and acidity)
Is added to kettle and boiled.
Sorbitol+ diet+ pectin+ calcium chloride+ aspartame
Addition of citric acid
LAB test for final standards and end test
Addition of coloring agent and flavoring agent.
Sent for filling and packing.
DIET FRUIT JAM

15. JAMS
• Mixed fruit jam
• Pineapple jam
• Grape jam
• Mango jam
• Strawberry jam
• Raspberry jam

16. TESTS CONDUCTED TO CHECK JAMS
READINESS
• Sheet test
• Plate test
• Cut test

17. INGREDIENTS
Orange juice (Unpeeled orange is cut into four pieces and boiled in water
and as soon as the juice oozes into the water, extract is filtered), sodium benzoate,
citric acid, sugar, pectin, coloring and flavoring agent
MANUFACTURE OF ORANGE MARMALADE
boiled
tested for acidity and Brix
Orange juice+
sodium benzoate Add sugar and pectin
Add citric acid
Add coloring and
flavoring agent
Sent for filling
and packing

18. Sauce / ketchups
• They are mainly manufactured according to demand
• They are made from puree or paste
• The sauce manufactured is
Tomato sauce
Tomato ketchup
Chilly sauce
Soya sauce

19. Ingredients
Tomato puree (cooked without water and passed through a pulpier), sugar, salt, sodium
benzoate, sodium saccharine, red chilly powder, turmeric powder, cinnamon oil, clove oil,
gum and water
Manufacture of tomato puree
tomato puree+ sodium benzoate+
Red chilly pdr + turmeric pdr +
1 part of sugar
Add sugar &gum
With continuous
stirring
Put in colloid
mill
Add acetic acid, corn flour,
Cinnamon oil, clove oil
Sent for filling
And packing
tested for acidity
,brix and salt boiled

20. Tomato ketchup
Ingredients
Tomato puree (cooked without water and passed through a pulpier), sugar, salt,
sodium benzoate, ginger-garlic paste, onion, red chilly powder, ginger oil, cinnamon oil,
corn flour, gum and water.
Manufacture of tomato ketchup
Tomato puree+ ginger garlic
paste+ sodium benzoate+
Onion+ red chilly pdr
Heating followed
by addition
Of corn flour
Add cinnamon oil, sugar,
Ginger oil
Sent for filling and
packing
passed through colloid mill

21. CHILY SAUCE
INGREDIENTS
Chilly paste, potato paste, water, gum, mustard solution, salt, jaggery, ginger-garlic
paste, sodium benzoate, turmeric, MSG.
Manufacture of chilly sauce
Add potato paste+ mustard sol
Add jaggery+ salt+ sodium
Benzoate+ turmeric pdr+
MSG
Sent for filling
And
packing
Final lab test
Chilly paste
tested for salt
, acidity, brix

22. Soya sauce
INGREDIENTS
Soya extract (Soya beans are cleaned, socked and cooked under pressure till they
become soft. It is then crushed and it is sprayed in tray. It is inoculated with species of mould-
Aspergillus Niger and incubated in a sterile room at 37 degree Celsius for 76-96 hours and left
for 6 months for fermentation) salt, gum, water, jaggery, caramel, color mix, ginger-garlic
paste, sodium benzoate and corn flour.
Manufacture of Soya sauce
Soya extract+ jaggery sol+
salt+ caramel+ MSG+
Sodium benzoate
Boiled and checked
For brix
Sent for filling
And packing

24. INGREDIENTS
• Fruit pulp
• Sugar
• Citric acid
• Sodium benzoate
• HS gum
• Potassium sorbate
• Sodium citrate
• Water
• Color mix
• Flavor

25. Pulp testing
Addition of pulp to kettle
(Sodium benzoate + potassium
sorbate) Mixture dissolves in
water
Addition of mixture to the pulp
Addition of sodium citrate and
citric acid

26. Continuous stirring
and boiling
Addition of sugar
Solution is filtered
Lab testing for final
standards
End tests are
conducted

27. Addition of coloring and
flavoring agent

29. INGREDIENTS
• Fruit pulp
• Aspartame
• Sorbitol
• Citric acid
• HS Gum
• Potassium sorbate
• Sodium citrate
• Water
• Color mix
• flavor
•Sodium
benzoate

30. Pulp testing (acidity
and brix)
Addition of pulp to
kettle
(Sodium benzoate + potassium
sorbate) Mixture dissolves in
hot water
Addition of mixture to the pulp
Addition of sodium citrate and
citric acid

31. Continuous stirring
and boiling
Addition of colloid
solution
Addition of remaining
sorbitol
Lab testing for final
standards
End test are
conducted

32. Addition of coloring
and flavoring agent

34. Sorted
filled with jalapenos, garlic
or pimentos
Reduction of the salt content
from the stuffed olives
The salt content now reduces
to 4%.
filling, olives packed into
bottles and hot water is
poured into the bottles to kill
the microorganisms

35. These bottles are collected
in a huge tray, which is sent
further for pasteurization.
The pasteurized bottles
are then labeled and
packed in the carton
box.

36. Pod type of capsicum,
medium to large size chili
pepper

37. PREPARED
SYNTHETICALLY

39. WASHING
 the bottles are soaked in cold water
 Soak in soap water
 washed in ordinary water then with hot water mixed
with sodium benzoate.
PNEUMATIC FILLING
SHRINK TUNNEL
BOTTLE STERILIZER
POUCH PACKING

40. FILLING
 the filling machine is first washed with 0.01% sodium
benzoate + hot water
 the bottles are filled
 they are sealed with zinc seals and closed with suitable
caps
 allowed to cool
 counted and recorded
STEAMING
 after washing they are sent to bottle sterilizer
machine.
 flow of water
 them steamed to sterilize bottles.

41. PACKING
 wiped
 labels
 shrink cover and sent through the shrink tunnel
 carton box
 100g, 200g, 500g and 4kg containers

42. IN FACTORY