MARC details
| 000 -LEADER |
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| fixed length control field |
03669nam a2200313 a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20230801095915.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
160302s19uu xx 00 eng d |
| 040 ## - CATALOGING SOURCE |
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| Transcribing agency |
CvSU Main Campus Library |
| 041 0# - LANGUAGE CODE |
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| Language code of text/sound track or separate title |
eng |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
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| Classification number |
519.8 |
| Item number |
C17 2015 |
| 100 #0 - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Carasco, Mary Joice R. |
| 9 (RLIN) |
11116 |
| Relator term |
author |
| 245 10 - TITLE STATEMENT |
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| Title |
Quality control operation in the production of semi-refined carrageenan powder at W Hydrocolloids, Incorporated / |
| Statement of responsibility, etc. |
by Mary Joice R. Carasco. |
| 260 0# - PUBLICATION, DISTRIBUTION, ETC. |
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| Place of publication, distribution, etc. |
Indang, Cavite : |
| Name of publisher, distributor, etc. |
Cavite State University-Main Campus, |
| Date of publication, distribution, etc. |
2015. |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
xvi, 80 pages : |
| Other physical details |
illustrations ; |
| Dimensions |
28 cm. |
| 336 ## - CONTENT TYPE |
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| Source |
rdacontent |
| Content type term |
text |
| 337 ## - MEDIA TYPE |
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| Source |
rdamedia |
| Media type term |
unmediated |
| 338 ## - CARRIER TYPE |
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| Source |
rdacarrier |
| Carrier type term |
volume |
| 500 ## - GENERAL NOTE |
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| General note |
Thesis (BS Food Technology) Cavite State University |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
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| Bibliography, etc. note |
Includes bibliographical references. |
| 508 ## - CREATION/PRODUCTION CREDITS NOTE |
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| College and Department |
College of Economics, Management, and Development Studies (CEMDS) |
| 520 3# - SUMMARY, ETC. |
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| Summary, etc. |
CARASCO, MARY JOICE R. Quality Control Operations in the Production of Semi-refined Carrageenan Powder at W Hydrocolloids, Incorporated. Plant Practice Report. Bachelor of Science in Food Technology. Cavite State University, Indang, Cavite. April 2015. Adviser: Mrs. Aitee Janelle E. Reterta.<br/><br/>A plant practice was conducted from November 19, 2014 to January 6, 2015 for a total of 300 hours at W Hydrocolloids, Incorporated located at Block 1, Lot 10, Mountview Industrial Complex, Bancal, Carmona, Cavite.<br/><br/>Plant practice was conducted for the student to acquire hands-on experience in process and quality control operations in the production of semi-refined carrageenan at W Hydrocolloids, Incorporated. Specifically, it was conducted to enable the student to develop skills in area monitoring and sanitation inspection; acquire hands-on experience in the conduct of physico-chemical analysis; gain knowledge and skills in the determination of gel strength; acquire hands-on experience in performing microbial analysis; and develop working attitude and social interactions with others.<br/><br/>The student was given an opportunity to be exposed in different tasks and activities performed by QC. This includes daily monitoring of sanitation inside the plant; cleaning of feeding area; and inspection for shipment using different logsheets/forms, physico-chemical analysis including determination of whiteness, pH determination, viscosity determination, chloride content determination and gel strength (WGS, MGS, and RGS) tests, and microbial analysis specifically total plate count determination.<br/><br/>This plant practice provided the student knowledge and experience in the role of food technologist in the food industry. The student developed multi-tasking skills in<br/><br/>using the time efficiently. Lastly, self-discipline, confidence and working ethics were acquired and enhanced during the training.<br/><br/>The plant practice helped the student to develop skills in area monitoring and sanitation inspection. Hands-on experience in the conduct of physico-chemical analysis was also acquired. Knowledge and skills were also gained in the determination of gel strength. Hands-on experience in performing microbial analysis was then acquired.<br/><br/>Furthermore, working attitude and social interactions with others was also developed.<br/> |
| 541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE |
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| Method of acquisition |
Submitted to the University Library |
| Date of acquisition |
08/04/2020 |
| Accession number |
T-5832 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Quality control |
| 9 (RLIN) |
1508 |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) |
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| 9 (RLIN) |
2168 |
| Course or Program |
Bachelor of Science in Food Technology |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Reterta, Aitee Janelle E. |
| 9 (RLIN) |
3402 |
| Relator term |
adviser |
| 856 ## - ELECTRONIC LOCATION AND ACCESS |
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| Electronic File |
<a href="http://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=dd6c7b51629279abc463e5116febf3ad">http://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=dd6c7b51629279abc463e5116febf3ad</a> |
| Link text |
Click here to view thesis abstract and table of contents |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
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| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Koha item type |
Theses / Manuscripts |
