Chemical Quality Assurance
Teacher
Dr. Soma Maji
Category
Core Courses
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Course Name : Chemical Quality Assurance
Code(Credit) : CUTM1161(1-0-1)
Course Objectives
• To understand the quality control, quality assurance, food safety management system concepts and principles
• Understand food regulatory laws
• Preparation and standardization of dairy reagents, glass wares, set up of a laboratory
• Able to detect adulterants, preservatives, and neutralizers in milk and milk products
• Help students with employment in the quality section of a dairy plant and higher studies
Course Outcomes
CO1: Learn the importance and application of quality and food safety management system, HACCP concepts and principles: PO2, PO4, PO9, PO10, PO12
CO2: Learn, different national and international food laws and their application area: PO8, PO12
CO3: Learn to set up a dairy laboratory and different accreditation processes: PO1, PO3, PO9, PO12
CO4: Able to detect different adulterants, preservatives, and neutralizers in milk and milk products: PO4, PO5, PO7, PO12
PO1: Engineering knowledge: Apply the knowledge of mathematics, science, engineering fundamentals, and an engineering specialization to the solution of complex engineering problems.
PO2: Problem analysis: Identify, formulate, review research literature, and analyze complex engineering problems reaching substantiated conclusions using first principles of mathematics, natural sciences, and engineering sciences.
PO3: Design/development of solutions: Design solutions for complex engineering problems and design system components or processes that meet the specified needs with appropriate consideration for the public health and safety, and the cultural, societal, and environmental considerations.
PO4: Conduct investigations of complex problems: Use research-based knowledge and research methods including design of experiments, analysis and interpretation of data, and synthesis of the information to provide valid conclusions.
PO5: Modern tool usage: Create, select, and apply appropriate techniques, resources, and modern engineering and IT tools including prediction and modeling to complex engineering activities with an understanding of the limitations.
PO7: Environment and sustainability: Understand the impact of the professional engineering solutions in societal and environmental contexts, and demonstrate the knowledge of, and need for sustainable development.
PO8: Ethics: Apply ethical principles and commit to professional ethics and responsibilities and norms of the engineering practice.
PO9: Individual and team work: Function effectively as an individual, and as a member or leader in diverse teams, and in multidisciplinary settings.
PO10: Communication: Communicate effectively on complex engineering activities with the engineering community and with society at large, such as, being able to comprehend and write effective reports and design documentation, make effective presentations, and give and receive clear instructions.
PO12: Life-long learning: Recognize the need for, and have the preparation and ability to engage in independent and life-long learning in the broadest context of technological change.
Course Syllabus
Module I: Introduction to different food regulatory systems (2 hr)
• Importance of chemical quality control, quality assurance and total quality management in dairy industry
• Role of national and international food regulatory systems and standards with respect to quality and safety of milk and milk products: FSSAI, PFA, AGMARK, BIS ISO, IDF, Codex, etc.
Module II: Application of FSMS, HACCP and laboratory setup (3 hr)
• Application of food safety management system (ISO: 22000)
• Hazard analysis and critical control points (HACCP) system and its application in dairy industry with respect to chemical quality
• Setting up of testing facilities and analytical laboratories; concept of mobile testing laboratories. Accreditation of analytical laboratories
Module III: Preparation and standardization of reagents and adulteration detection (3 hr)
• Preparation and standardization of reagents required in the analysis of milk and milk products
• Sampling procedures; labeling of samples for analysis; choice of analytical tests for milk and milk products for chemical analysis and instrumental methods of analysis
• Calibration of dairy glassware; including butyrometer, pipettes, burettes, hydrometers, lactometers and thermometer; Testing methods for the detection of adulterants, preservatives and neutralizers in milk and milk products
Project: (12 hr)
• Calibration of dairy glassware such as pipette, burette, volumetric flasks, hydrometer, butyrometers
• Preparation and standardization of dairy reagents such as acids, alkalis, sodium thiosulfate
• Preparation and standardization of dairy reagents such silver nitrate, Fehlings, EDTA solutions etc.
• Preparation and testing of Gerber sulfuric acid used in fat determination. Testing the amyl alcohol used for fat determination.
• Chemical analysis of permissible additives used in milk and milk products
• Chemical analysis of detergents and sanitizers
• Detection of adulterants, preservatives in milk and milk products
• Detection of neutralizers in milk and milk products
• Detection of vegetable oils and animal body fat adulteration in ghee
• Analysis of market samples of milk and milk products
• Determination of temporary and permanent hardness of water
• Estimation of available chlorine from bleaching powder
Module IV: Analysis of environmental contaminants in milk and milk products (2 hr)
• Environmental contaminates such as pesticides, antibiotics, heavy metals in milk and milk products and their chemical testing methods. Importance of milk contact surfaces, metallic contamination in dairy industry
• Chemical quality of water in dairy industry. Prediction of shelf life behavior of milk and milk products
Suggested Readings
• Sharma, V., Lal, D. and Aparnathi, K. D. (2016). Chemical Quality assurance, Agrimoon.com
• Alli, I. (2004). Food Quality Assurance: Principles and Practices. CRC Press, Boca Raton, USA.
• Herschdoerfer, S. M. (2004). Quality Control in the Food Industry. Vol. I & II. Academic Press, London.
• Jacobs, M. B. (1999). Chemical Analysis of Food and Food Products. CBS Distributors, New Delhi.
• Kramer, A. and Twigg, B. A. (Eds). (1966). Fundamentals of Quality Control for the food industry, The AVI Publ. Co., West Port, Conn., USA.
Online resourses:
http://courseware.cutm.ac.in/wp-content/uploads/2020/05/CHEMICAL-QUALITY-ASSURANCE-1.0.pdf
Session Plan
Session 1
Importance of chemical quality control, quality assurance and total quality management in dairy industry.
Video: Difference between quality control and quality assurance
Session 2
Role of national food regulatory systems and standards with respect to quality and safety of milk and milk products: FSSAI, PFA, AGMARK,BIS
Session 3
Role of international food regulatory systems and standards with respect to quality and safety of milk and milk products: ISO, IDF, Codex, etc.
Class Test
Session 4
Application of food safety management system (ISO: 22000). Hazard analysis and critical control points (HACCP) system and its application in dairy industry with respect to chemical quality
Session 5
Setting up of testing facilities and analytical laboratories; concept of mobile testing laboratories. Accreditation of analytical laboratories.
Presentation:
Session 6
Preparation and standardization of reagents required in the analysis of milk and milk products.
Book:
CHEMICAL-QUALITY-ASSURANCE-1.0( Module 3, lesson 6)
Session 7 (Project)
Preparation and standardization of dairy reagents such as acids, alkalis, sodium thiosulfate
Video: Standardization of 0.1N sodium hydroxide solution
Video: Preparation of 1 N Hydrochloric acid
Session 8 (Project)
Preparation and standardization of dairy reagents such silver nitrate, Fehlings, EDTA solutions etc.
Video: Standardization of 0.1N sodium hydroxide solution
Video: Preparation of 1 N Hydrochloric acid
Session 9
Sampling procedures; labeling of samples for analysis; choice of analytical tests for milk and milk products for chemical analysis and instrumental methods of analysis.
Video: Sampling procedure of milk from BMC
Notes: SAMPLING PROCEDURES; LABELING OF SAMPLES FOR ANALYSIS AND CHOICE OF ANALYTICAL TESTS
Class Test
Session 10 (Project)
Preparation and testing of Gerber sulfuric acid used in fat determination.
Testing the amyl alcohol used for fat determination.
Video: Dilution concept of acids
Session 11
Calibration of dairy glassware; including butyrometer, pipettes, burettes, hydrometers, lactometers and thermometer.
Testing methods for the detection of adulterants, preservatives and neutralizers in milk and milk products.
Video: Calibration of a thermometer
Video: Detection of adulteration in milk
Session 12 (Project)
Calibration of dairy glassware such as pipette, burette, volumetric flasks, hydrometer, butyrometers.
Video: Calibration of dairy glasswares
Session 13 (Project)
Detection of adulterants and preservatives in milk and milk products.
Video: Detection of adulteration in milk
Session 14 (Project)
Detection of neutralizers in milk and milk products.
Video: Detection of adulteration in milk
Session 15 (Project)
Analysis of market samples of milk and milk products.
Video: Detection of adulteration in milk
Session 16 (Project)
Detection of vegetable oils and animal body fat adulteration in ghee
Session 17
Environmental contaminates such as pesticides, antibiotics, heavy metals in milk and milk products and their chemical testing methods.
Video: Extraction of pesticide
Video: Detection of antibiotic residue in milk by DELVO test
Session 18 (Project)
Chemical analysis of permissible additives used in milk and milk products.
Session 19 (Project)
Chemical analysis of detergents and sanitizers.
Session 20
Importance of milk contact surfaces, metallic contamination in dairy industry.Chemical quality of water in dairy industry. Prediction of shelf life behavior of milk and milk products.
CHEMICAL-QUALITY-ASSURANCE-1.0 (Module 4, lesson 15)
Arrhenius model for shelf life determination
Arrhenius model for shelf life study II
PDF: Chemical quality of water in dairy industry
PDF: Prediction of self life behavior of milk and milk products
Class Test
Session 21 (Project)
Determination of temporary and permanent hardness of water.
Video: Determination of hardness of water
Session 22 (Project)
Estimation of available chlorine from bleaching powder.
Assignment Topics:
- Food Safety Management system
- Role of HACCP in a dairy Industry
- Importance of accreditation of a laboratory
- Hazards in milk
Question Bank:
Our Main Teachers
Soma Maji is working as an Assistant Professor in the Department of Dairy Technology, School of Agriculture and Bio-engineering, Centurion University of Technology and Management, Paralakhemundi, Odisha. She is B.Tech in Dairy Technology, M.Tech in Dairy Chemistry from WBUAFS, Nadia, West Bengal and Ph.D. in Dairy Chemistry from NDRI, Karnal. She has qualified ARSB NET […]