INTERNSHIP REPORT

AYUB AGRICULTURAL RESEARCH

INSTITUTE
By
UMAIMA
2015-GCWUF-3010

A report is submitted in partial fulfilment of the requirement

for the degree of
BS Food Science and Technology

Food Science and Technology

Government College Women University
Faisalabad
2019
 Certification

It is certified that the contents and form of this report by Umaima 2015-GCWUF-3010
has been found satisfactory and recommended that it be processed for the award of degree.

Director ____________________
Dr. Ata-Ur-Rehman
(Director Post Harvest Research Centre)

External Supervisor ___________________

Mr. Muhammad Asghar
(Food Technologist, Physiology)

____________________
Ms. Irrum Babu
(Assistant Research Officer)

Internal Supervisor ____________________

Dr. Mahwash Aziz
(Assistant professor)
Department of Food Science & Technology
GC Women University
Faisalabad

Incharge
___________________
Dr. SaimaTehseen
(Assistant Professor)
Department of Food Science & Technology
GC Women University
Faisalabad
 Dedication

This report is dedicated to

My Mother
A strong and gentle soul who taught me to trust in Allah, believe in hard work and always
pray for my bright future
My Father
For earning an honest living for us and for supporting and encouraging me to believe in
myself

A gift you are from heaven above

A perfect example of God’s precious love
 Acknowledgement

With pen in my hand, I pause to think that words do justice to express my thanks to
ALMIGHTY ALLAH for his unlimited kindness. His bounteous blessing that flourished
my thoughts thrived my ambitions and my modest efforts in the form of this write up and
made this material contribution towards the deep oceans of scientific knowledge already
existing. I offer my humblest thanks from the core of my heart to the Holy Prophet
Hazrat Muhammad (Peace be upon him), who enlighten the soul of mankind with the
spirit of Islam and directed them to acquire knowledge, whereas it is.

I would like to thank Dr. Ata-Ur-Rehman (Director Post Harvest Research centre),
Mr. Muhammad Asghar (Food Technologist), Miss Zareena Yasmeen (Assistant Food
Technologists), Miss Irrum Babu (Assistant Research Officer) and Mr. Sakhawat lab
assistant, Respected Mr. Rafique, who guided us in every step of product development
which were indeed valuable for my theoretical and practical work.Above all I am greatly
thankful to my loving parents, who have always been praying for my success and bright
future. I am heartedly greatful to Dr. Saima Tehseen(Incharge) and Dr. Mahwash Aziz
(Assistant Prof. FST GCWUF) for arranging such an excellent internship program. I
perceive as this opportunity as a big milestone in career development. I will strive to use
gained skills and knowledge in best possible ways, and I will continue to work on their
improvement.

Umaima
 Table of contents

Sr. # Contents Page #

1. Introduction

1.1 AARI 01

1.2 PHRC 02

2. Lab Visit

2.1 Introduction to Lab Instruments 03

3. Solution preparation

3.1 Molar solution 10

3.2 Molal solution 11

3.3 Normal solution

4. Analysis

4.1 Determination of weight loss 12

4.2 Determination of Firmness 13

4.3 Determination of Acidity 14

4.4 Determination of pH 15

4.5 Determination of Colour 16

4.6 Determination of TSS 17

4.7 Determination of Vitamin C 18

4.8 Determination of Ash content 20

 5. Proximate Analysis

6.1 Determination of Moisture 21

6.2 Determination of Crude Fat 23

6.3 Determination of Crude Protein 25

6.4 Determination of Crude Fibre 28

6.5 Determination of Ash 30

6.6 Determination of Sugar 31

6. Projects

6.1 Vegetable spread 35

6.2 Kumquat marmalade 36

6.3 Kumquat squash 37

6.4 Almond syrup 38

6.5 Apple jam 39

6.6 Preparation of Doughnut 40

6.7 Preparation of Cake 41

6.8 Tomato ketchup 42

7. Summary 44
 Introduction

Ayub Agricultural Research Institute

Ayub Agriculture Research Institute is the main engine of the growth in important crops
witnessed over the years. A premier and one of the prestigious research organizations of
the country, originated in 1962 after the bifurcation of research and education working
under the former Punjab Agricultural College and Research Institute Layallpur
(established in 1906). Main campus is located at Faisalabad, whereas ecological specific
research institutes, research stations, sub-stations, testing centres, service laboratories and
research cum demonstration farms are located throughout the province of Punjab.

Mission:

A system aiming to sustain food security and support to national economy, making
agriculture cost effective and knowledge based, with emphasis on farmer’s welfare and
maintenance of the yield potentials.

Page | 1
 Post-Harvest Research Centre

Post-Harvest Research Centre was established in 1989-90 with the assistance of Asian
Development Bank and United Nations Development Programme (ABD/UNDP). Post
Harvest is working on the basic objective of bringing improvement in the situation of post
harvest operations in order to reduce the level of wastage, improvement in the shelf-life of
fruits and vegetables and improvement of the quality of products by introducing new
processing techniques in food stuffs. During last year Bio Chemistry Section and Food
Technology Section were placed under Directorate of Post-Harvest Research Centre,
Faisalabad.

Mission & Objectives

 To conduct R & D work on post-harvest management & value addition of fruits &
vegetables
 To develop and disseminate on-farm primary storage technology
 Quality testing, evaluation and product development of new varieties
 To introduce grading & packing technology
 To introduce modern techniques in cold stores management
 To conduct training & demonstration programs
 To render advisory services to enterprises & growers

Page | 2
 Lab Visit

The following instruments were used in post harvest lab.

 Weighing balance
 Analytical weighing blance
 PH meter
 Hot air oven
 Incubator
 Acidity meter
 Penetrometer
 Moisture analyzer
 CO2 meter
 Refractometer
 Stereometer
 Hot palate
 Colour meter
 Digital burette
 Ethylene meter
 Soxhlet Apparatus
 Water bath
 Centrifuge machine

Weighing balance

Use to measure the weight of sample

Weighing balances are of two types:

 Digital weighing balance

 Manual weighing balance

Page | 3
Analytical weighing balance

An analytical balance is accurate and precise instruments to measure weights. They

require a draft-free location on a solid bench that is free of vibrations. Modern
balances have built-in calibration weights to maintain accuracy. Handle objects with tongs,
gloves, or weighing paper to prevent fingerprints.

pH meter

A pH meter is a scientific instrument that measures the hydrogen-ion activity in water-

based solutions, indicating its acidity or alkalinity expressed as pH.

Hot air oven

Hot air ovens are electrical devices which use dry heat to sterilize. They were originally
developed by Pasteur. Generally, they can be operated from 50 to 300 °C, using a
thermostat to control the temperature.

Page | 4
Incubator

Used for growth and maintenance of culture.

Acidity meter

It is a digital instrument use to check the acidity of juice.

Penetrometer

This is used to measure firmness of the commodity.It operates manually by stroking the
knobInto the fruit from different sidesThrice to determine its firmness evenly. Unit is kg

Page | 5
Moisture analyzer

A moisture analyzer or moisture analyzer balance canbe a portable or fixed moisture meter
for moisture determination according to an established moisture measurement principle.

CO2 meter

It is used to measure the amount of carbon dioxide.

Stereomicroscope

Optical microscope that uses incident light illumination for inspection with broad range of
magnification.

Page | 6
Refractometer

It is used to measure the total soluble solids TSS. There are different types of
refractometer e.g. hand held refractometer and digital refractometer.

1-hand held refractometer

It is used to measure the total soluble solid in any sample.

2-digital refractometer

It is also used to determine the TSS in any food sample but it is quick method than hand
held refractometer.

Hot plate

It is used for cooking food or keeping it hot. It uses indirect heating method in which
Sample to be used is placed in a glassware and then heated.

Page | 7
Colour meter

Uses to check the colour intensity of fruit rind i.e. flesh of fruits.

It gives values in l,a,b

Digital burette

It is used in titration. It gives the reading on digital meter.

Ethylene meter

It is used to check the ethylene concentration in cold store or tank etc. for keeping its
concentration to the desired level.

Page | 8
Soxhlet Apparatus

This apparatus is use to analyse the fat content in the food sample. This apparatus take
much time for determining the Fat content in sample

Water bath

It is used to incubate samples in water at a constant temperature over a long period of time.

Centrifuge machine

It is used for separation of fluids based on density.Separation is achieved by spinning a

vessel containing material at high speed,the centrifugal force pushes heavier materials to
outside of the vessels.

Page | 9
 Solution Preparation

Basic thing in solution preparation is to standardize a solution

These are basic types of solution

1. Molar solution
2. Molal solution
3. Normal solution
4. Percent solution
5. PPM solution

Solution can also be prepared from stock solution

After solution preparation next step is of standardization of prepared solution

Molar solution
No of gram moles of solute dissolved per liter of solution

Preparation of 0.1M NaCl solution in 700 ml

Molecular mass of NaCl = 23+35.5

Molecular mass of NaCl = 58.5

Mass= Molarity × Molecular mass ×Volume

Mass=0.2×58.5×0.7

Mass=8.19

Result: 8.19 g of NaCl was taken and dissolved in water and then total volume was 700
ml.-

Preparation of 0.1M HCl solution in 900 ml

Molecular mass of HCl= 1+35.5

Molecular mass of HCl= 36.5 g

Specific gravity of HCl= 1.19

Purity of HCl = 37%

Page | 10
Mass= Molarity× Molecular mass ×Volume

Mass= 0.12×36.5×0.9

Mass= 3.942 g

ml required= 8.96 ml

Result: 8.96 ml of HCL was taken and dissolved in water and made total volume 900 ml.

Molal solutions

No of gram moles of solute dissolved per kg of the solution.

Gram mole: it is simple molecular weight that express in grams.

Preparation of 0.5m solution of KCl in 500g

Molecular mass of KCl= 39+35.5

Mass= molality × molecular mass × weight

Mass= 0.5×74.5×0.5

Mass= 18.62 g

Result: 18.62 g of KCl was taken and dissolved in water and made total volume 500 g.

Preparation of 0.1m solution of H2SO4 in 1200g of water.

ml = gram

Molecular mass of H2SO4 = 2+32+64

Molecular mass of H2SO4 = 98

Mass= molality × molecular mass × weight

Mass = 0.1×98×1.2
Mass = 11.76 g

ml required = 6.6 ml
Result: 6.6 ml 0f H2SO4 was taken and dissolved in water and total volume was 12oo g.

Page | 11
Normal solutions
No of grams equivalent of solute dissolved per litre of solution is called normal
solution.

Equivalent weight= molecular weight/valancy

Preparation of 0.1 N solution of H2SO4 in 1200 ml

Molecular mass of H2SO4= 2+32+64 = 98

Gram equivalent = 98/2 = 49

Specific gravity of H2SO4 = 1.84

Purity of H2SO4 = 98%

Mass = normality ×equivalent weight × volume

Mass = 0.1×49×1.2

Mass = 5.88 g

Page | 12
 ANALYSIS

Determination of weight loss

Apparatus:

Weighing balance

Procedure:

 Weight is determine by taking differences for each treatment in between each

storage intervals of 10 days
 Weight loss can be determine by following formula
 Weight loss (%) = [(A-B)/A]×100
 A indicate the fruit weight at the time of harvest
 B indicate the storage interval

Tests on Guava samples:

Sample Initial weight(g) Weight after 10 days Weight loss

Sample 1 503.7 486.5 3.414

Sample 2 487.1 472.4 3.017

Sample 3 510.3 497.8 2.449

Sample 4 516.7 497.7 3.677

Page | 13
 Determination of Firmness

Apparatus:

Penetrometer

Procedure:

 Calibrate the Penetrometer.

 Place sample at base.
 Press its handle by only one jerk until its plunger penetrated to a point.
 Note down the reading
 The unit of firmness is kg.

Readings of tested samples

Sample Reading (kg)

Bell pepper T1 3.44

Bell pepper T2 2.57

Bell pepper T3 2.12

Bell pepper T4 2.45

Bell pepper T5 1.75

Page | 14
 Determination of Acidity

Apparatus:

 Digital acidity meter

 Sample

Procedure:

 Take 0.3ml sample of kinnow juice

 Make total volume to the 30ml with deionized water
 Mix them well
 Then pour it on the place given at digital acidity meter
 Pressed the orange button and noted the reading

Readings of tested samples

Sample Reading

Apple jam 0.54%

Guava 0.59%
Bell pepper 0.49%

Avocado sauce 0.57%

ketchup 2.212%

Page | 15
 Determination of pH

Apparatus:

 pH meter
 100ml glass beaker

Procedure:

 Calibrate pH meter with standard buffer solution of pH 7.0 and pH 4.0

according to pH meter manufacturer’s procedure
 Place sample in a 100ml beaker and immerse electrodes.
 Use sufficient sample so that the tips of the electrodes are covered
 Wait till the reading become stable
 Note the reading
 Remove the electrodes from sample,
 Rinse with distilled water and pat dry with tissue paper

Readings of tested samples

Sample Reading

Apple jam 4.01

Guava 4.06
Bell pepper 6.12

Page | 16
 Determination of colour

Apparatus:

Digital colour meter

Procedure:

 Take a sample
 Place it on the lens of colour meter
 Then press the button
 Note the reading

Readings of tested samples

Sample Reading

L* a* b*

Apple jam 20.56 03.87 -0.604

Vegetable spread 63.73 05.31 11.90

Guava 62.24 -1.03 45.00

Bell pepper 21.35 01.95 05.71

Page | 17
 Determination of Total Soluble Solids

Apparatus:

Refractometer (hand held and digital)

Procedure:

Hand held refractometer:

 Calibrate the Refractometer. Calibrated the device using distilled water.

 Clean the Glass (Prism) ensure that the refractometer surface is clean and dry.

 Hold the Refractometer. Look through the eyepiece while point the prism toward a
light source.

 Note the reading.

Digital refractometer:

 Calibrate and pour the sample on lens

 Then press the read button

 Note the reading

Readings of tested samples:

Samples Reading (obrix)

Bell pepper T1 45

Bell pepper T2 47

Bell pepper T3 47

Bell pepper T4 41

Page | 18
 Determination of Vitamin-C

Principle:

Vitamin C is mostly known as ascorbic acid. It is found in different fruits and vegetables.
It is found in two forms.

 Hydrated
 Dehydrated

Concentration if vitamin C is different fruits. To determine vitamin C in different fruits

titration method is used. Two types of solutions are found.

 Standard solution
 Sample solution

Material used:

 Pipette
 Sucker pump
 Burette
 Volumetric flask

Chemical used:

 Ascorbic acid
 Oxalic acid
 2,6 di-chloro indophenols

Solution prepared:

 0.1% ascorbic acid (0.1g in 100ml distilled water)

 0.4% oxalic acid (4g in 1000ml distilled water)
 0.04% 2,6 dichloro indophenols (0.2g in 500ml distilled water)

Procedure
Preparation of standard solution:

 1 ml of ascorbic acid is taken in a flask and 1.5 ml of oxalic acid is mixed in it and
precautionary filter the solution.

Page | 19
  Take dye in burette and above prepare solution
 Titrate the mixture against dye till light pink colour.
 Note the dye reading.

Preparation of sample solution

 5ml of juice sample is taken in a beaker and mix it with 95ml oxalic acid.
 Filter the solution.
 Then take 10ml from the diluted solution in a beaker and mix 15ml oxalic in it.
 Then titrate the solution against dye till light pink colour appears.

Calculations

Formula:

𝟏×𝑹×𝑽×𝟏𝟎𝟎
% ascorbic acid=
𝑹𝟏×𝑾×𝑽𝟏

1=Whole constant

R1=ml of dye used for titration of standard solution

R=ml of dye used against sample solution

V=volume of sample diluted by oxalic acid solution

W=weight of sample

V1=volume of filtrate taken for titration

Readings of the samples:

Sample Reading

Sweet potato & carrot jam 11.94 mg

Apple jam 4.42 mg

Guava 95.5 mg
Bell pepper 21.05 mg

Ketchup 3.93 mg

Page | 20
 Determination of Ash Content (Charring process)

Apparatus:

 Crucible
 Muffle Furnace
 Burner
 Wire gauze

Procedure:

 Weight all the sample and crucible.

 Take 2g sample in crucible and place it on burner by placing wire guaze on
stand.
 Burn the sample until it turns black.
 Process is also known as charring process.
 After complete burning charring of sample take off the crucible.
 Do charring process to burn the protein, fats and carbohydrates from sample.
 Minerals can withstand high temperature so muffle furnace is used for this
purpose.
 Take two varieties of sample T1-T4 (Grapes turned to raisins).
 Moisture content of sample is high then process will take more time to
complete.
 After charring place the crucible in muffle furnace for 24 hrs. at 660℃.

Readings: Initial Weight=2g of all samples

Sample of Gola Grapes Sample of Sundar khani Grapes

T1 0.04g T1 0.05g

T2 0.05g T2 0.04g

T3 0.05g T3 0.06g

T4 0.02g T4 0.02g

Page | 21
 PROXIMATE ANALYSIS

Determination of Moisture Content

Principle:

Moistur Content in food can be measure on the basis of difference in the boiling point of
water and other major constituent .The boling point of water is lower than other major
constituent such as carbohydrates,fats etc.

Apparatus:

 Sample
 Weighing balance
 Hot air oven
 China dish
 Desiccator

Procedure:

 Take a 2g of sample
 Put in pre-weight china dish
 Place in hot air oven for 24 hrs at 105±2
 Put in desiccator for cooling
 .Weigh it again

Calculation:

Initial Weight−Final Weight

Moisture Content(%) = ×100
Initial Weight

Example:

Pomegranate leather

China dish weight = 22.2g

Sample weight = 2g

Final weight =23.9g

Final weight - china dish =1.7g

Page | 22
% age moisture = 24.2-23.9/ 24.2×100

Moisture = 15%

By electronic moisture analyzer :

 Take sample and cut into pieces for even dehydration

 Put the sample in moisture analyser
 Operate it according to instructions
 Set time and after the exact time it gives moisture loss or moisture percent
 Take out the sample

Readings:

Sample Moisture Content

Before drying After drying

Apricot and Date Energy 11.16 10.82

Bar

Page | 23
 Determination of Fat Content

Principle:

Ether is continuously volatilized, then condensed and allowed to pass through sample
extracting ether soluble materials. The ether is collected in a beaker. When the process is
completed, the ether is distilled and collected in another container and the remaining crude
fat is dried and weighed

Chemical:

Petroleum ether

Apparatus:

 Soxhlet apparatus
 Thimble
 Hot air oven
 Hot plate
 Weighing balance
 Dessicator
 Filter paper
 Cotton swab
 China dish
 Round bottom flask

Procedure:

 Weigh 2-3 g sample, and put in oven at 100 – 120°C for 6 hrs
 Wrap oven dried sample in filter paper and put in thimble and fix it
 Connect water condenser for circulation of cold water
 Add 30 - 40ml diethyl ether to the solvent beaker and placed on condenser with
screw ring
 Heat the flask at 60 – 80°C for 4 hrs at condensation rate of 5-6 drops per
second

Page | 24
  Separate flask after solvent recovery and dry it in hot air oven at 100°C for
sometime
 Cool the dried sample in dessicator and weigh
 Note the difference in weight which denotes the percentage of crude fat

Calculation:

loss in weight
Crude fat (%) = ×100
initial weight of sample

Tests on maize samples

Filter paper sheet Sample weight(g) Oven dried sample

weight(g) weight (g)

1.3990 3.0416 4.2501

1.4082 2.9956 4.1770

1.4003 2.4551 3.7075

Results
 1st sample = 6.26%
 2nd sample = 7.57%
 3rd sample = 6.02%

Page | 25
 Determination of Crude Protein

Principle:

The nitrogen of protein and other compounds are transformed into ammonium sulphate by
acid digestion with boiling sulphuric acid . The aid digest is cooled, diluted with water and
made strongly basic with NaoH. The ammonia is released and distilled into a boric acid
solution, the ammonia in the boric acid solution is titrated with standardized H2SO4

Reagents:

A. Catalyst mixture(K2S04-CuSO4.5H20-Se) 100:10:1 w/w ratio

Preparation of catalyst A:

Grind Reagent grade chemicals separately and mix. If caked grind the mixture in a
porcelain pestle and mortar to pass a 60 mesh screen(0.25mm)taking care not to breath so
dust or allow Se to come in contact with skin

B- Sulphuric acid(H2SO4), concentrated (98%, sp.gr 1.84)

C- Sodium Hydroxide solution (NaoH), 10N

Preparation of catalyst C:

Dissolve 400g NaoH in DI water, transfer solution in 1L heavy walled Pyrex flask, let it
cool and bring to volume

D-Boric acid solution (H3B03), saturated

Preparation:

 Add 500g boric acid to 5L flask

 Add 3L DI water and swirl vigorously
 Leave on overnight

Note: There should always be solid H3BO3 on the bottom of the flask

E-Sulphuric acid solution(H2SO4), 0.1N

Specific gravity=1.84,

Molecular weight =98g,

Page | 26
Equivalent weight =49

To make a solution use this formula

49×100
In H2SO4 = ×1.84=27.2ml/L of water
98

Add 28 ml concentrated H2SO4 to about 600-800ml DI water in 1L volume, mix well, let
it cool and bring to volume. This solution contains IN H2SO4 solution (stock solution)

Pipette 10 ml stock solution to 1L flask and bring to volume with DI water. Thus solution
contains 0.01N H2SO4

Procedure

Digestion :

 Weigh 0.5 g sample on balance and put it on digestion tubes

 Add 4g digestion mixture in each digestion tube
 Add 10ml H2SO4 in each digestion tube
 After adding the sample, digestion mixture and sulphuric acid in digestion tube,
put the digestion tube for overnight
 Placed the tube racks in block digester and slowly increase temperature setting
to about 370°C. The H2SO4 was condensed about half-way up the tube neck
and when solution was clear, continued heating for about 3hrs
 Lift the tube racks out of block digester, carefully placed on rack holder and let
tubes cool to room temperature
 Each batch of sample for digestion should contain at least one Reagent blank
1ml of stock solution

Digestion process
Page | 27
Distillation:

 Before starting batch for batch, distillation unit should be steamed out for at
least 10 minutes. Adjust steam rate to 7-8 ml distillate per minute. Water
should flow through the condenser jacket at a rate sufficient to keep distillate
temperature below 22°C
 Take 10 ml of digested sample
 Take 10ml boric acid (4%) in conical flask
 Put 1 pipe of instrument Kjeldhal’s apparatus into alkali (40%)and second into
distilled water and turn on the instrument.
 Run the sample on apparatus for 3 minutes. It will automatically uptake the
required amount of water and alkali. When colour of boric acid turns reddish to
yellowish the distillation was contained for 2-3minutes till bubbling stops and
maximum ammonia was collected

Distillation assembly

Titatration:

 After distillation, the mixture remained into flask. Then the titration was done
against 0.1N sulphuric acid
 When colour changes to pink, stop titration

Page | 28
Calculations:

Acid used in titration×0.0014×volume of sample solution

%N = ×100
volume used for distillation ×sample weight

1ml of 0.1N H2SO4 =0.0014gN

A factor is used to percent N to percent crude protein

Most protein contains 16%N, so the conversion factor is 6.25 (100/16=6.25)

%N/0.16 = %age protein or %N×6.25 = %Protein

Readings:

Teste on Apricot and date energy bars sample weight after titration

Energy bars Weight after titration

Sample 1 10.2

Sample 2 13.75

Sample 3 15.45

Sample 4 14.75

Page | 29
 Determination of Fiber Content

Principle :

A moisture free and ether extracted sample is digested first in weak acid solution, then in
base solution. The organic residue is collected in a filter crucible. The loss of weigh on
ignition is called fiber.

Apparatus :

 Sample
 Beaker
 H2-SO4
 NaoH
 Hot plate

Procedure :

 Take 2g fat free sample, add in 500ml beaker

 Add 200ml of 1.25% H2SO4 solution in conical flask plus 1-2drops of octanol
in flask
 Heat it for 30 minutes on hot plate
 Then filter contents with the help of thick linen cloth or wash with distilled
water
 After that digest residues with 1.25% NaoH solution(200ml)and again heat for
30 minutes
 Filter residues with linen cloth, again wash it with distilled water or acetone
 Transfer residues in weighed crucible and put it in oven for 30 minutes and
weighed it
 Then place these weighed residues in Muffle furnace at 600°C for 4-5hrs and
weigh it again

Page | 30
Calculation:

weight of oven dried sample – weight of ash

Crude fibre( %) = ×100
Weight of initial sample

Readings:

Tests on samples of quinoa

Crucible weight Weight of fat Weight after Weight of ash(g) Crude fibre
(g) free sample(g) oven drying(g) %age

22.8036 2.55 22.9293 22.82 4.29

21.0954 2.59 21.2497 21.1317 4.56

20.7889 2.56 20.9276 20.8167 4.33

Page | 31
 Determination of Ash Content

Principle:

The sample is ignited at 600°C to burn off all organic material. The inorganic material
which does not volatilize at that temperature is called ash

Apparatus:

 Muffle furnace
 Weighing balance
 Crucible
 Burner
 Tripod stand
 Dessicator

Procedure:

 First, weigh the crucibles

 Then add 2g sample in each crucible
 Put these crucibles in Muffle furnace at 600 °C till end point (light Grey colour
ash) is achieved at 5-6 hrs
 Place these samples in dessicator for cooling and to prevent from moisture
absorption
 Weigh samples again after cooling for the determination of ash

Page | 32
Calculation:

weight of ash
Ash (% ) = ×100
Weight of Sample

Readings:

Teste on apricot and date energy bar sample

Crucible weight Sample weight Sample weight after

Before ashing ashing

21.1238 6.6471 0.2865

21.0839 7.0105 0.2016

20.0776 6.1277 0.1758

Results of Ash percentage:

 1st sample =4.31%

 2nd sample =2.88%
 3rd sample =2.87%

Page | 33
 Determination of Sugars

Principle:

Titrate against Fehling’s solution.

Reagents:

Fehling Solution:

Mix A+B solution in equal volume.

CaSO4 Solution:

34.639 g CaSO4+5H2O in Boiled distilled water+1N (5mL).

H2SO4 make a volume 500ml and filter.

Alkaline tartrate solution:

173g K-Na tartrate, 4H2O+50g NaOH in boiled.

Water and make volume 500ml, stand for 2 days and filter.

Basic Lead Acetate Solution:

20g lead acetate in 100ml H2O i.e., 100g in 500ml H2O.

Potassium Oxalate Solution:

165g K-Oxalate in 500 ml hot distilled H2O.

Methylene Blue Indicator:

1g ethylene blue in 100ml. distilled water.

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Sugar Analysis

Reducing Sugar:

 Take 25ml juice+25mL lead acetate+10mL potassium oxalate and made volume
250mL and then filtered and then took it in burette.
 Took reagent A (CuSO4) and reagent B (Na-K tartrate) in conical flask with1:1.
 Titrate against Fehling solution (reagent A reagent B).
 Then note the initial and final readings.
 This was sample A.

Readings:

Sample of Guava juice Reducing Sugar

T1 9.25

T2 6.14

T3 12.5

T4 15.15

T5 8.3

T6 10.87

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Total Sugars:

 Took 25ml sample A+5mL HCL (Conc.) 20mL distilled water in a 100 Ml volume
flask and place it for overnight.
 Then add few drops of phenolphthalein and titrate it with 5N NaOH till pink colour
and make volume up to the mark.
 Then take this in burette and Fehling solution in conical flask and then titrate it till
brick red colour.

Tests on Guava sample:

Sample of Guava Juice Total sugars

Sample 1 14.76

Sample 2 14.54

Sample 3 12.78

Sample 4 13.19

Sample 5 8.37

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Non-Reducing Sugars:

To determine non-reducing sugar in any sample just apply following formula.

Formula:

Non-reducing sugar= [Total Sugar-Reducing Sugar] ×0.95

Readings:

Sample Non-Reducing Sugar

T1 5.9

T2 8.707

T3 0.905

T4 -1.20

T5 0.485

T6 -2.27

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 PROJECTS

Preparation of Vegetable Spread

Ingredients

 Eggs
 Oil
 Lemon juice
 Salt
 Black pepper
 Carrot
 Bell pepper
 Sodium benzoate
Procedure :

 Add eggs in a mixer/blender and mix well

 Then add other ingredients salt, sugar, lemon juice, black pepper
 Slowly add oil into the blender and blend until the mixture become
thick
 Take carrot and bell pepper
 Wash, peel and chop them properly
 Then place chopped carrot and bell pepper in dehydrator for 7-8hours
 Now add dehydrated vegetables into the prepared mixture of spread
 Add preservative sodium benzoate
 Pour into airtight jar
 Place in refrigerator

Tests on spread sample:

PH 2.86

TSS 4.2̊ brix

Acidity 3.97%

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 Preparation of Kumquat Marmalade

Ingredients:

 Kumquat juice
 Water
 Sugar
 Pectin
 Kumquat peel
 Orange red colour
 Sodium benzoate

Procedure:

 Take kumquat fruit and wash them.

 Peel the fruit and cut the peels properly.
 Now extract juice from kumquats and filer it.
 Mix juice and water and put it on stove.
 Heat the juice, when it is near to boil adds pectin (for thickening) and sugar.
 Take water in separate pan for blanching.
 Add these blanched peels into the juice and mix it well
 Now add orange red colour
 Add preservative sodium benzoate
 cool it and pour into airtight jars

Tests on kumquat marmalade:

pH TSS(Brix) Acidity Vitamin-C

3.41 67.5 0.4% 6.77

3.39 66.5 0.32% 10.1

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 Preparation of Kumquat Squash

Ingredients:

 Kumquat juice
 Sugar
 Water
 Orange-red colour
 Flavour
 Citric acid
 Potassium metabisulphite

Procedure:

 Take kumquat fruits, peel and chop them

 Extract the kumquat juice
 Dissolve the sugar in water in a large pot
 Add lemon juice and stir it
 Let the sugar solution come to boil
 Lower the flame and simmer for 4 to 5 minutes till the sugar solution thickens a bit
 Remove from the pot and let the solution become cool
 Filter the sugar solution to remove the impurities
 Add the juice to the sugar syrup and stir well
 Add preservative potassium metabisulphite and stir again
 Pour he squash to airtight jars
 Place in refrigerator

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 Preparation of Almond Syrup
Ingredients:

 Almonds
 Sugar
 Water
 Cardamom
 Citric acid
 Sodium benzoate

Procedure:

 Boil the almonds and then peel them

 Then grind them by adding water
 Filter the almond syrup
 Take a pan and then add water and cardamom
 Grind the mixture and then filter it
 Add sugar, citric acid and cardamom mixture
 Cook well until brix reaches 70°
 Remove the syrup from feat and add sodium benzoate
 Cool the syrup and fill in sterilized glass bottles
 Shelf life of Almond syrup is 15- 16 months

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 Preparation of Apple Jam
Ingredients:

 Apple pulp
 Sugar
 Citric acid
 Sodium benzoate
 Apple flavour

Procedure:

 Take apple and wash them

 After washing peel off the apple
 Boil the apple and make a pulp
 Add sugar in this pulp and cook well
 Cook the whole mixture until brix reaches to 70
 Remove the pan from heat
 Add citric acid and sodium benzoate and mix well
 Cool the jam and fill in sterilized jars
 During filling add apple flavour
 Shelf life of apple jam is round about 6 months to 1 year

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 Preparation of Doughnuts

Ingredients:

 Sugar 2 tbs
 Lukewarm milk ½ cup
 Yeast 1tbs
 White flour 2 ½ cup
 Egg 1
 Salt ½ cup
 Plain butter 4 tbs
 Vanilla essence ½ tbs
 Water ¼ cup
 Grinded sugar / caster sugar ½ cup
 Cinnamon powder 1 tbs

Procedure:

 In a jug add lukewarm milk, sugar, instant yeast and mix well
 Cover and let it rest for 5 minutes
 In a bowl add full quantity of all purpose flour, egg, salt, butter, vanilla
essence, dissolved yeast mixture and mix well
 Add water and knead the flour until dough is formed
 Knead the dough again , take a piece of dough and roll it on working place so
it forms a rope of 8 inches long and half inch in diameter
 Twist it by rolling to give a shape
 Cover and let it proof for 15 minutes
 Fry them on medium flame until they get crunchy outside and evenly golden
brown
 Put twisted doughnuts in cinnamon plus sugar mixture and shake a few until
they are evenly coated and served hot

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 Preppration of Cake

Ingredients :

 Plain flour 2cups

 Egg 4
 Sugar 1 ½ cup
 Baking powder 1 ½ tbs
 Oil 1 cup
 Lime yellow color as required

Procedure:

 First of all add eggs, sugar and oil in a bowl and mix well with the help of
beater
 In 2nd bowl add flour and baking powder and mix it well
 Add lime yellow color in some milk or add in first bowl and again mix it
 Then add 2nd bowl mixture in 1st bowl and mix it for some seconds
 Placed this batter in a mould for proper shaping
 Pre – heat microwave oven for 3 minutes
 Then bake this batter for 6 minutes at microwave temperature

Page | 44
 Preparation of Tomato Ketchup

Ingredients:

 Sugar
 Tomato puree
 Onion
 Garlic
 Spices
 CMC
 Red chilli
 Starch
 Vinegar
 Tamarind
 Sodium benzoate
 Salt
 Citric acid

Procedure:

 Boil the tomato to make soften.

 When tomato become soft make a paste.
 Boil the paste, at first boil add salt and citric acid.
 At second and third boil add sugar and CMC.
 Cook the whole mixture until brix reaches to 35 to 36.
 Then add extract of spices.
 Mix well.
 Cool the ketchup and fill in the jars.
 Before filling in the jars add colour and vinegar.

Page | 45
Extract preparation:

 Cut onion and garlic into small pieces.

 Take a pan fill with water.
 Add onion, garlic, spices, tamarind in water.
 Cook the whole mixture until mixture remains half.
 Then stain the mixture.
 Now add sodium benzoate and starch in the mixture.
 Then add this mixture into tomato juice for further cooking.

Shelf life of ketchup is 1 year.

Page | 46
 Summary
I was placed at AARI Post Harvest Research Centre, Faisalabad, for internship.
PHRC has well equipped labs, from where I learnt a lot of things such as how to
maintain discipline, regularity and how research should be done.
I have learnt a lot of things from PHRC like: How to determine TSS,TA, Firmness,
Weight loss, PH, Colour detection etc. I have done many trials during my internship
and have learnt how to perform different apparatus. I have also learnt about the
problems that came during performing all the trials and about the solution of the
problems and during my internship period I have learnt many things about techniques
of Biochemistry practically, that was theoretically known to me. At Biochemistry
section I have learnt how to determine crude Fat, protein, fibre, Ash, etc. At Food
Technology section I have made different food products like vegetable spread, cake,
ketchup, marmalade and many other products during product development period.
At the end I am very thankful to all the people who helped me, guide me, prayed for
me in my whole life.

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