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Quality control operation in the production of semi-refined carrageenan powder at W Hydrocolloids, Incorporated / by Mary Joice R. Carasco.

By:

Carasco, Mary Joice R [author]

Contributor(s):

Reterta, Aitee Janelle E [adviser]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : Cavite State University-Main Campus, 2015.Description: xvi, 80 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

519.8 C17 2015

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

College of Economics, Management, and Development Studies (CEMDS)

Abstract: 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. 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. 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. 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. 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 using the time efficiently. Lastly, self-discipline, confidence and working ethics were acquired and enhanced during the training. 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. Furthermore, working attitude and social interactions with others was also developed.

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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	519.8 C17 2015 (Browse shelf(Opens below))		Link to resource	Room use only	T-5832		00009459

Thesis (BS Food Technology) Cavite State University

Includes bibliographical references.

College of Economics, Management, and Development Studies (CEMDS)

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.

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.

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.

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.

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

using the time efficiently. Lastly, self-discipline, confidence and working ethics were acquired and enhanced during the training.

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.

Furthermore, working attitude and social interactions with others was also developed.

Submitted to the University Library 08/04/2020 T-5832