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Physico-chemical analysis of the chocolate products of Commonwealth Foods Inc. Philfoods Division (RICOA) / by Sheila Jean B. Carvajal.

By:

Carvajal, Sheila Jean B [author]

Contributor(s):

Dimero, Fe N [adviser]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : 2007. Cavite State University- Main Campus,Description: xi, 41 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

664.5 C26 2007

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

College of Agriculture, Food, Environment and Natural Resources (CAFENR)

Abstract: CARVAJAL, SHEILA JEAN BERNAL. Physico- Chemical Analysis of the Chocolate Products of Commonwealth Foods Inc. Philfoods Division (RICOA). Plant Practice Report. Bachelor of Science in Food Technology. Cavite State University, Indang, Cavite. April 2007. Adviser: Prof. Fe N. Dimero. The 460-hour plant practice was conducted at Commonwealth Foods Inc. Philfoods Division (RICOA), located at 130 EDSA, Mandaluyong City, Philippines. As a trainee with background in food technology she was assigned as a Physico-Chemical Assistant Analyst, which provided her exposure in the actual physicochemical analysis of different RICOA chocolate products. The plant practice allowed the student trainee to acquire hands-on experiences in various activities in the laboratory. Specifically, she conducted analyses of moisture content, pH, % fineness, fat content and free fatty acid of the different number of ingredients and chocolate products. Bean analysis of cocoa beans and gluten analysis of the flour being used on the F1BISCO division for the biscuit products was also conducted. The student was also given instructions and developed skills on how to operate the equipment and devices needed for the analysis such as analytical balance, 2 sets of lab- line heaters with complete soxhlet/ kjeldahl unit, infrared moisture balance, pH meter, titration set- up, vacuum oven, gas range, refrigerator and sieve sets. Weight monitoring of the Chocolate Crunchies was also conducted. Research and development of a new product was also conducted. After the plant practice, the trainee was also given the chance to attend seminars that provided her more knowledge of food industry.

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Holdings ( 1 )
Title notes ( 5 )

Holdings
Item type	Current library	Collection	Call number	Materials specified	URL	Status	Notes	Date due	Barcode
Theses / Manuscripts	Ladislao N. Diwa Memorial Library Theses Section	Non-fiction	664.5 C26 2007 (Browse shelf(Opens below))		Link to resource	Room use only	T-3611		00007344

Thesis (BS Food Technology) Cavite State University.

Includes bibliographical references.

College of Agriculture, Food, Environment and Natural Resources (CAFENR)

CARVAJAL, SHEILA JEAN BERNAL. Physico- Chemical Analysis of the Chocolate Products of Commonwealth Foods Inc. Philfoods Division (RICOA). Plant Practice Report. Bachelor of Science in Food Technology. Cavite State University, Indang, Cavite. April 2007. Adviser: Prof. Fe N. Dimero.
The 460-hour plant practice was conducted at Commonwealth Foods Inc. Philfoods Division (RICOA), located at 130 EDSA, Mandaluyong City, Philippines. As a trainee with background in food technology she was assigned as a Physico-Chemical Assistant Analyst, which provided her exposure in the actual physicochemical analysis of different RICOA chocolate products.
The plant practice allowed the student trainee to acquire hands-on experiences in various activities in the laboratory. Specifically, she conducted analyses of moisture content, pH, % fineness, fat content and free fatty acid of the different number of ingredients and chocolate products. Bean analysis of cocoa beans and gluten analysis of the flour being used on the F1BISCO division for the biscuit products was also conducted.
The student was also given instructions and developed skills on how to operate the equipment and devices needed for the analysis such as analytical balance, 2 sets of lab- line heaters with complete soxhlet/ kjeldahl unit, infrared moisture balance, pH meter, titration set- up, vacuum oven, gas range, refrigerator and sieve sets. Weight monitoring of the Chocolate Crunchies was also conducted. Research and development of a new product was also conducted. After the plant practice, the trainee was also given the chance to attend seminars that provided her more knowledge of food industry.

Submitted to the University Library 07/04/2007 T-3611