SIWES PPT
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CHI Limited is a food and beverage company in Nigeria that produces products such as fruit juices, dairy products, and snacks. The presentation discusses CHI Limited's quality assurance processes, including testing raw materials and finished products for parameters like pH, acidity, and brix. Areas of assignment for industrial training include the QA laboratory, production department, and utility section. Quality control aims to ensure products meet requirements and are dependable. Recommendations include encouraging more organizations to participate in student internship programs.
SIWES PPT
- 1. PRESENTATION ON SIWES QUALITY ASSURANCE DEPARTMENT OF CHI LIMITED,LAGOS.
- 2. About the company CHI Limited is a part of the TGI (Tropical General Investment) conglomerate, with diverse business interests in everything from food to healthcare and engineering products. The organization was incorporated on the 18th of March, 1980 and since then, it has been the franchise and leading manufacturer internationally for the world famous fruit juice drink caprisonne.
- 3. Products by the company Given below are the products available in the Nigerian market: • CHIVITA Premium 100% Pure Fruit Juices • CHI EXOTIC Fruit Nectars • CHI Happy Hour Fruit Drinks • CAPRI-SONNE Fruit Drinks CHI Limited Dairy Products, sold under the brand Hollandia include: • Hollandia Evaporated Milk • Hollandia UHT Milk • Hollandia Drinking Yogurt, among others. CHI has also got a range of snack foods like Muff the Muffin, Beefie Beef Rolls, CHI Superbite Sausage Roll and CHI Classic Cake.
- 4. Products of CHI Limited
- 5. AREAS ASSIGNED DURING SIWES • QA LABORATORY • PRODUCTION DEPT • UTILITY SECTION
- 6. What is Quality Control? Quality control is a process employed to ensure certain level of quality in a product or service. The basic goal of quality control is to ensure that the products, services, or processes provided meet specific requirements and are dependable, satisfactory, and fiscally sound.
- 7. Test on raw materials Parameters checked are; • Organoleptic test • pH • Titratable acidity • Brix • Moisture content • Assay(usually measurement of concentration) of raw materials such as Nitric acid, Caustic soda, Citric acid, among others.
- 8. In-process and finished goods Certain parameters are checked in both in-process and finished products. They include; 1. Organoleptic tests 2. Titratable acidity 3. Fat content 4. Total solids 5. pH 6. Brix 7. Homogenization efficiency 8. Alcohol test
- 9. Determination of titratable acidity Instruments Burette, pH meter, magnetic stirrer with stirring bar, pipette,100ml beaker. Reagent 0.1N NaOH, distilled water, phenolphthalein indicator. Method’s principle Determination of total titratable acids in milk and yoghurt. Procedure. • Measure 10ml of the sample into 100ml beaker and add 2 drops of the indicator. • Place the beaker on the magnetic stirrer with the stirring bar inside. • Put ON the magnetic stirrer and the pH meter and dip the pH meter probe into the sample and take the reading. • Milk samples are titrated with 0.1N NaOH under continuous stirring until the color is changed to pale pink which indicates the end- point. Yoghurt samples are titrated with 1N NaOH. • Calculation; Titre reading *0.09.
- 11. Procedure for determination of total solids Instruments Pipette, moisture analyzer, aluminum dish. Scope Dairy Method’s principle Determination of the total solids of dairy samples Procedure 1. Open the lid of the moisture analyzer and place a dried aluminum dish on the scale of the moisture analyzer and tare. 2. Weigh 3-5g of the sample into the dish and cover the lid. The heating element of the analyzer heats up the sample @120c to evaporate the moisture present in the sample. The end of the analysis is indicated by the beep of the analyzer and the %total solid is digitally displayed on the screen of the equipment
- 13. pH meter
- 14. Refractometer
- 15. Line Testing It is also the function of the QA/QC department to monitor the packaging effectiveness of the filling machines. The online QA officials carry out checks on; 1. Operational temperature 2. Weight checks 3. Packed carton inspection 4. Coding verification 5. Test on aseptic packages
- 18. Acceptance norms as specified by the QC Department Product Brix pH Acidity Fat Total solids (%) (%) (%) Milk NA 6.28-6.32 3.5-5.0 8.90-9.0 28-30 Yoghurt NA 3.85-3.90 0.8-1.0 1.50-2.0 18.5-19.0 Chivita premium 10.80-11.00 3.60-3.70 0.23-0.28 NA NA Ice tea 8.90-9.00 2.60-2.90 0.126-0.129 NA NA Caprisonne 12.80-13.00 3.60-3.70 2.80-3.00 NA NA Exotic 12.50-12.70 3.60-3.70 0.126-0.235 NA NA
- 19. Recommendations and Conclusion My recommendations are; • Private and public establishments should be encouraged and educated by the Government on the importance of the training scheme so as to reduce such cases as refusal of IT students by companies, thereby making it easier for students to get placement. • The school should help a good number of their students secure appropriate organizations for placement as this is the major problem of the scheme and is being complained about by the students almost every year. There should be better liaison between the Companies, Universities and ITF. In the light of the experience gained, I will like to conclude that the SIWES program has been worthwhile and has so far achieved its aim of producing competent, skilled and adequately trained scientists, engineers and technologists.
- 20. THANK YOU