✔️FST202 LAB Report - EXP 2 PDF

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TITLE OF EXPERIMENT:DEFECTS IN FOODDATE OF EXPERIMENT:17 November 2020 DATE OF SUBMISSION: 8 December 2020Name Matric NumberAishah Maisyarah Bt Awang 2018421384Nor Hazirah Bt Saedi 2018891326Nur Adila Afifah Bt Ghazali 2018268532Nur Haziqah Bt Hamdan 2018216372Shaza Melya Bt Sjaftin Ruli 2018270658T...

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TITLE OF EXPERIMENT: DEFECTS IN FOOD DATE OF EXPERIMENT: 17 November 2020 DATE OF SUBMISSION: 8 December 2020

Name

Matric Number

Aishah Maisyarah Bt Awang

2018421384

Nor Hazirah Bt Saedi

2018891326

Nur Adila Afifah Bt Ghazali

2018268532

Nur Haziqah Bt Hamdan

2018216372

Shaza Melya Bt Sjaftin Ruli

2018270658

TITLE: DEFECTS IN FOOD

INTRODUCTION Defect in food is nonconformity of a food product to comply with a specified requirement as defined by the manufacturer. Therefore, to eliminate the defect in the finished product the implementation of required quality control assessments starting from raw materials receiving, along the production line and finally to the product distribution is crucial in meeting the customers and legislative requirements. In the food manufacturing industry, food safety teams including Quality Assurance (QA) and Quality Control (QC) personnel are responsible for the quality assessment and defect inspection. In a broader context, the enforcement of laws, routine audits and inspection by the legislative bodies such as the Ministry of Health of Malaysia (MOH) and United States Food & Drug Administration (US FDA) is crucial to assure the safety and quality of foods entering into the market. Defects in food can be classified into four categories which are critical, major, minor and insignificant based on the degree of seriousness. Critical defect means that the defect is very serious (i.e.: deleterious substances found in food content and packaging) and insignificant defect means that the defect is considered as trivial (i.e.: inconsistent product’s colour, lighter colour and less viscous). In industrial practice, the manufacturer will define the quality and safety specifications of raw material used for each of the process, whereby the specification is justified according to the legislative requirement (e.g. Food Defect Level as outlined by FDA). Upon receiving, the physical appearance of raw material's packaging and the transportation condition will be inspected for a sign of pest infestation, hygienic status and presence of any contaminants. Afterwards, the sampling and testing procedures will be conducted to ensure that the raw material complies with the defined quality and safety specification (e.g.: moisture content, chemical and microbiology contaminant). By employing a proper standard operating procedure (SOP) as outlined in food safety and quality standards, the defectiveness of raw material is recorded and documented so that the defect material can be rejected with evidence and a complaint/ report can be lodge to the supplier. Meanwhile, to avoid the defect in the final product a critical control point (CCP) is defined throughout the process. For instance, a filtering machine and metal detector are used in the production of apple juice to eliminate possible physical contaminants during mixing. As for the final product, a certified laboratory test such as chemical and physical analysis, sensory evaluation, microbiological analysis and heavy

metal contaminant of the products is employed to control the defect. After the final product leaves the facility, food packaging is meant to protect food from tampering or contamination from physical, chemical, and biological sources, thus a defect food packaging reflects the quality and safety issue of the food. For example, a bulged canister may indicate signs of microorganism spoilage while a torn package may indicate rodent’s infestation or improper handling procedure. In this experiment, the identification of the defects in food will be conducted by examining the quality of flours and eggs. Flours and eggs are important commodities to Malaysians and widely used as main ingredients in bakery products such as bread, biscuit and pastries. Therefore, quality control assessments should be executed along the food chain to guarantee the quality of the final products and to avoid product recall and customer complaint, which consequently led to labour and cost-consumption, as well as the loss of customer trust. MATERIALS

Fresh and stored flour (wheat, cake, corn and tapioca flour) Fresh and aged shell eggs Alcohol Glycerin pH meter Moisture analyser Microscope slide and cover slip

APPARATUS MB45 Halogen Moisture Analyser Sample pan Spatula

Spatula Beaker Conical flask Filter paper Funnel Ruler Dropper Flat plat

EXPERIMENT 2A: Quality control tests of flour OBJECTIVES 1. To demonstrate the quality control tests of wheat, cake, corn and tapioca flour. 2. To observe and differentiate between fresh and stored wheat, cake, corn and tapioca flour in terms of: a. Flour infestation, starch granule and pH b. Moisture content

METHODS Observation and differentiation between fresh and stored flour: 1. Flour infestation, starch granule and pH a. Place 0.1 g of flour on a microscope slide and put a cover slip on the slide. Observe the presence of flour mites under a microscope; first with a low power objective and then with a magnification of 200. b. Place 0.1 g of flour on a microscope slide and add a drop of alcohol, few drops of glycerin and water mixture (1:1). Cover with a cover slip and remove any excess liquid with a filter paper. Examine the starch granule under a microscope first with a low power objective and then with a magnification of 400. c. Weight 10 g of flour in the beaker and add 100 mL of water and allow the mixture standing for 30 minutes. Filter and determine the pH of the filtrate with a calibrated pH meter. d. Record your observations for 1a, 1b and 1c in Table 2.1. 2. Moisture content a. Press the ON/OFF button to switch on the moisture analyser. Make sure the air bubble in the LEVEL INDICATOR is centred. b. Press the TEST MENU button and set the drying parameter based on the following: ●

Drying temperature : 150C

●

Profile :Standard

●

Switch off time :15 minutes

●

Display set :% moist

●

Target weight :1g

●

Program :Auto switch-off

c. Open the cover of the instrument and clear the pan.

d. Place an empty sample pan in the pan handler and place the pan handler in the sample chamber. Ensure that the tongue of the pan handler fits exactly in the slot of the draft shield element and the sample pan lies flat in the pan handler. e. Press the TARE button to set reading to zero. f.

Place about 1 g of sample, evenly distributed in the sample pan. Close the cover.

g. Press the START/STOP button to start the drying process. h. At the end of the drying process, read the result display for moist % and record the reading in Table 4.1. i.

Open the cover and carefully lift the pan handler from the chamber to remove the sample.

RESULTS Table 2.1: Observation and differentiation between fresh and stored flour

Presence of flour mites infestation

Diagram of starch granule

Fresh flour

Stored flour

Wheat

Yes / No

Yes / No

Cake

Yes / No

Yes / No

Corn

Yes / No

Yes / No

Tapioca

Yes / No

Yes / No

Wheat

Cake

Corn

Tapioca

pH

Moisture content

Wheat i ii iii Average ± SD

6.5

6.4

Cake i ii iii Average ± SD

4.8

4.6

Corn i ii iii Average ± SD

6.3

6.25

Tapioca i ii iii Average ± SD

5.0

4.9

Wheat i ii iii Average ± SD

13.7%

12.8%

Cake i ii iii Average ± SD

14.5%

13.0%

Corn i ii iii Average ± SD

12.0%

11.57%

Tapioca i ii iii Average ± SD

13.3%

11.2%

DISCUSSION 1. Give one (1) reason why the moisture content of flour shall not be more than 14.5%. Water content of flour shall not be more than 14.5% because if water content is higher, the flour will deteriorate easily which will lead to microbial growth and activate enzymatic activity (BAKERpedia , 2020). 2. Does storage condition have any effect on flour moisture content? Moisture content decreased significantly (p...