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CBQ 10303 LAB REPORT EXPERIMENT 2 GROUP 2.pdf - UNIVERSITI...

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1UNIVERSITI KUALA LUMPURMALAYSIAN INSTITUTE OF CHEMICAL & BIOENGINEERINGTECHNOLOGYLABORATORY TECHNICAL REPORTSUBMISSION FORMTo:AP. Ts. Dr. Harun SaripMr. Muhammad Sharir bin Abdul Rahman(bold, circle or underline either one)Code Subject:CBQ 10303FOOD PRODUCT MANUFACTURINGFrom:1.NUR ANIS SYUHADA BINTI SHAFEE2.NUR FARAH ADILAH BINTI NORKAMAN3.FITRI NIRMALA BINTI MOHAMADRODZI4.NUR SYAHIRA BINTI SAIMAN5.NOR ADILA BINTI NORHASMIE6.NURUL IZZAH BINTI ADNANStudent ID. No.:1. 552281211412. 552281211603. 552281211304. 552281211715. 552281210936. 55228121161No. of Group: 2Date of Experiment (DD/MM/YY): 16/03/2022Title of Experiment: RETORT OF SARDINE IN TOMATO SAUCEReceived by:AP. Ts. Dr. Harun SaripMr. Muhammad Sharir bin Abdul Rahman(bold, circle or underline either one)Date of Submission (DD/MM/YY):10/04/2022Note: Late submission will not be accepted.*To be filled by the marker*CRITERIAVERYPOOR1POOR2GOOD3VERYGOOD4EXCELLENT51.0 ABSTRACT & OBJECTIVES (HALF PAGEONLY)(TOTAL: 10%)1. State the summary to the experiment conducted(include introduction, methods performed, resultsobtained, conclusion, max one page).2. State the objectives of the experiment (pointform)2468102.0 PROCEDURES(TOTAL: 5%)1.Methodology is presented in suitable andunderstandable flowchart (extra marks fordiagram)123453.0 RESULTS(TOTAL: 10%)1.Data are presented as deemed suitable withcomplete label and units in tables and/or graphs.246810
24.0 DISCUSSIONS (MAXIMUM 1 PAGE)(TOTAL:15%)1. Explanations of the referred tables and/ orgraphs are presented after it.2. Discuss on the findings and relations to thetheory and objective of experiment.36912155.0 CONCLUSIONS(TOTAL: 5%)1. Should reflect the objectives of the experiment.(Summary of the results to relate the findings orresults with the theory applicable to theexperiment).123456.0 REFERENCES(TOTAL: 5%)1. Minimum of 4 references.12345TOTAL MARKS50
3Abstract & Objective(s):Abstract:This experiment is to produce a retort product consisting of sardines in tomato sauce in pouchpackaging and to evaluate the retort process to the quality of the product. The retort is a heatpreservation technique for foods and beverages. This process involves combination of pressureand heat treatment of 121⁰C to kill microorganisms and its spores, especiallyClostridiumbotulinum.The products can be stored at room temperature up to two years if it is successfullyimplemented. To ensure that it does not contaminate and poison the food beverage, thepackaging materials used must be able to withstand high temperatures and pressure. Packagingmaterials that are used in the industry include cans, glass bottles, and pouch. In this experiment,students must know how to conduct the retort process and understand the function of retort andthe technique that needs to use to prevent microorganisms from contaminating. Firstly, the rawsardines were cut, and tail and head were removed and the sardines were steamed for 30 minutesafter it was cleaned. The tomato sauce and sardines were cooked separately. After that, thesardines and tomato sauce were poured into the pouch. Then, the pouch was all sealed andautoclaved for 15 minutes at 121⁰C. After 24 hours, thelab-prepared sardines were observed andthe panelists give low scales as it was tasteless, and the fishbones were hard. For the commercialbrand, the panelists gave high scales because the fishbones were soft, and they taste better than

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Term
Spring
Professor
N/A
Tags
Tomato sauce, Sauce, Tomato pur e

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