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PRESENTATION OF THE INTERNSHIP DONE ON MIZORAM FOOD

PROCESSING RESEARCH AND TRAINING CENTRE(MFPRTC)

PHAIBAWKKAWN,SELING

PRESENTED BY:

Zothantluanga(22/FT/007)
M.sc. Food technology
Mizoram university
 ACKNOWLEDGEMENT

I like to gratefully acknowledge the contribution of all the people who took active
part and provide valuable support tduring the course of the internship. It was a great
experience on working and learning the production, processing and packaging of
chilli pickle, ginger powder, Valencia cider,Artificial fruit juice, and pineapple
canning as well as laboratory works.

Firstly, I would like to express special thanks to Mr. Joseph L Ralte, Director
 Lalthlamuana, Product Manager and Lalnunhlima lab analyst of MFPRTC who
gave us the golden opportunity to work and experience in this field without their
existance the entire internship would have not been completed.

I would like to give a sincere gratitude to our HOD Dr. Paras Sharma and our
Supervisor Dr. Arnab Roy, Assistant Professor and the Department of Food
Technology, Mizoram University for giving such an important part for experiencing in
such a valuable programme.

Lastly, I would like to thank all the employees of the organization for sharing
their experience and give us their valuable time to use during the course of internship.

INDEX
S. No TITLE

1 Introduction

2 Chilli Pickle

3 Ginger Powder

4 Synthetic juice

5 Valencia Cider

6 Canned Pineapple

7 Chemical Analysis

➢ Determination of protein content in banana Chips

➢ Determination of fat in banana Chips
➢ Determination of fibre content in banana Chips
➢ Determination of ash in banana chips

8 Conclusion
 INTRODUCTION

The Mizoram Food Processing Research & Training Centre (MFPRTC) is the only of
its kind in the entire NE states of India concieved, set-up and looked after by Mr.
Joseph L. Ralte, a pioneer entrepreneur from Mizoram. The institute was set-up in
2015 and functional in full swing till today.

Mizoram Food Processing Research & Training Centre or MFPRTC in short, is an

autonomous body under Commerce & Industries Department, Government of
Mizoram. The centre is established with the financial assistances from Export
Development Fund (EDF), APEDA, Ministry of Commerce & Industries, Govt of
India. The nodal department is Commerce & Industries Dept, Government of
Mizoram. It was only the food processing industry in mizoram which is has a NABL
credition.

1.The main objective of this project is to establish and set-up a state-of-the-art

infrastructure facilities for delivering systematic knowledge of food processing
technology.
2. To engage the farmers/prospective entrepreneurs in commercial application of food
processing and preservation technology.
3. To provide "Hands-on" and “Handholding support” services through the training
centre.
4. To impart various entrepreneurship and skill development training programmes,
diploma courses, certificate courses and including extension services on food
processing to Self-Help Groups and villagers.
5. The centre is proposed to take up development and up-gradation of traditional
technologies to increase the efficiency of food industries.
6. To take up optimum efforts in basic research related to food additives and
preservatives, micronutrients, food toxicity and safety, food microbiology, enzymatic
and molecular biology, bioactive substances and food packaging development of food
products.

1. PICKLE (Chilli Pickle):

The preservation of food in common salts and vinegar is known as pickling.
Pickling is the result of fermentation by lactic acid forming bacteria, which are
generally present in large numbers on the surface of fresh vegetables and fruits. These
bacteria grow best at pH 8-10 and temperature 30⁰C. When vegetables are brine, it
penetrates into the tissue of vegetables and soluble substances present in these tissues
diffuse into the brine by osmosis. The soluble materials include fermentable sugars
and minerals. The sugars serve as food for lactic acid bacteria which convert them
into lactic and other acids.The acid brine thus, formed act upon vegetable tissues to
produce a characteristic taste and aroma of pickle.

Pickling is the process of preserving or extending the shelf life of food products
and is one of the most earliest way to preserve food from ancient times. The pickling
procedures typically affects the foods texture and flavor. The acid that does the
preservation action (lactic acid mainly) is produced by fermentation by lactic acid
forming bacteria which are generally present in large numbers on the surface of fresh
vegetables and fruits. The process of pickling is also known as brining and the
resulting foods as pickles. The fermented pickles or brined pickles undergo curing
process for several weeks in which the lactobacillus strains have been considered as
convenient starter cultures for use. These bacteria producing acid which generates
distinctive flavor compounds that are associated with fermented pickles. This
fermentation process usually takes around 1-2 weeks which then prevents the growth
of bacteria and other spoilage microorganisms and also gives positive health effects.
Processing of Chilli Pickle :

Raw Materials (Fresh Chillies)

Destalking
(either by hand or mechanically)

Cleaning and Sorting

(washing with water using Bubble cleaner and manual sorting of
spoiled/rotten chillies)

Drying (By blowing with air removing excess water )

Grind Onion and Garlic ( by using Paste making machine)

Weight Ingredients

Mix 1.5 ltrs of Oil with ingredients

Heat 6.5 ltrs of Oil

Addition of Ginger Garlic paste

Fried till it turns golden brown

Addition of Chillies (10Kg/one batch) , Salt and Sugar

Continuous Stirring (5-10 mins)
 Filling into a Steel Keg
( 10% Acetic acid was added in it)

Manual Stirring thoroughly

Close the Lid

(Kept the Kegs under the sun for a week)

Packaging
Note:
1. Coarse Salt was used to avoid cloudy forming on the finished product.
2. Sugar was added to increase fermentation since Chilli has less fermentable
Carbohydrates.
3. pH was maintained to 3-4.

2.GINGER POWDER
India is the largest grower of ginger and also the largest producer of dry ginger in
the world,the important growing states includes Kerala, Orissa, Andhra Pradesh,
Himachal Pradesh, Meghalaya and West Bengal, it plays a significant role as taste
enhancer because it contains essential oils. Ginger is fair sources of vitamins i.e., β-
carotene, vitamin C and minerals and used in whole, ground paste or liquid form
mainly for flavouring and seasoning food. It also finds use as a flavouring substance
in soft drinks, alcoholic and nonalcoholic beverages and confectionery. A variety of
pickles are prepared from ginger. As it is known to possess medicinal properties, it is
also used in pharmaceutical preparations

PROCESSING OF GINGER POWDER

Raw material (Ginger)
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Cleaning/Washing/Spraying
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Slicing
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Placing to Alluminium Tray

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Cabinet Dryer
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Grinding

Packaging

PROCEDURE:
1. The raw material Ginger was collected from 1 bag which was 50kg supplied by the
farmer.
2. The freshGinger was brought to a cleaning machine Which remove the adhering
substances from the material.
3. The freshand cleaned ginger was taken for slicing namely a multifunction cutter
which slice the material into 0.5cm thickness.
4. Thenit was placed in a alluminium tray an dried in a cabinet dryer for 12 hours at a
temperature of 60°C.
5. The dried ginger was taken for grinding in a pulverizer.
6. The pulverizer grind the dried ginger into a powdered form.
7. The gingerpowdered was then taken for packaging with a package of 50g into a
continuous sealer.

FIG 1.Cleaning,washing,spraying.

FIG 2. Slicing
 FIG3.Drying

FIG 4 . Grinding

.
Fig.5. Packaging

3.Synthetic juice: Synthetic juices are made from artificial or synthetic ingredients,
Drinks made with artificial flavors and colors, along with water, sugar, and other
additives. These are commonly referred to as fruit drinks or juice drinks. They do not
contain any actual fruit juice.
Processing of Synthetic Juice:
R.O Water(10ltr)+Sugar(1kg)+2% citric acid
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Sugar syrup tank(70°- 80°C)
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Syrup holding tank(10°Brix)
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Blending tank
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Flavouring(10ml) and Colouring agent(20ml)
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Homogenize(2000psi)
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Product Tank
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Pasteurization(80℃ 20mins)
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Cooling(Cold Storage)
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RFC
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Inspection
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Wrapping
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Cold Storage
4. CIDER (Citrus sinensis var. Valencia)
Valencia oranges are a type of sweet orange known for their vibrant orange color,
juicy flesh, and rich, sweet flavor. Valencia oranges originated in Valencia, Spain,
hence their name, but are now widely cultivated in many parts of the world, including
the United States, particularly in Florida and California. They thrive in subtropical
and tropical climates with plenty of sunlight and moderate rainfall. Valencia oranges
are typically medium to large in size, with a smooth, thin, and easy-to-peel skin.
Valencia oranges are prized for their balanced and sweet-tart flavor profile. Valencia
oranges are rich in essential nutrients, including vitamin C, fiber, potassium, and
various antioxidants. They are low in calories and fat, making them a healthy choice
for snacking or incorporating into meal. Valencia oranges are typically in season from
late spring to early summer, although they are available in some regions year-round
due to different harvesting schedules.
PROCESSING OF VALENCIA CIDER
Selection and washing of fruits

Peeling

Pulping

Mix sugar in 25ml of juice

Filtration

Addition of Yeast (1g of yeast in 1ltr of juice)

Fermentation (during fermentation TSS was 20⁰Brix)

Maturation ( in this stage TSS drop to 17⁰Brix)

Packaging
5.Canned Pineapple

Ananas comosus (L.) Merr (Bromeliaceae), known as pineapple, is an

herbaceous, tropical plant that produces a fleshy, edible fruit whose flesh ranges from
nearly white to yellow. It is exceptionally juicy and has immense health benefits. It
contains considerable calcium, potassium, fibre, and vitamin C. Canning of fruits is a
preservation method that involves sealing fruits in airtight containers and sealing them
to destroy microorganisms that causes spoilage. Syrup is used in canned fruits to
serve multiple purposes. It helps preserve the fruit by reducing microbial growth
through osmotic pressure. It also helps maintain the texture, flavour, and colour of the
fruit during storage. The sweetness can enhance the fruits taste making it more
appealing to the consumers.
Canned pineapple is a versatile ingredient, perfect for adding sweetness to desserts,
salads, and Savory dishes, making it pantry staple for many households. Canned fruits
are convenient because they are available throughout the year regardless of the season
and can be stored for many months or years without the need for refrigeration.
Ingredients: Pineapple, sugar syrup (15°Brix)
Process of Pineapple Canning
Sorting

Cleaning/Peeling

Slicing(1cm thick)
 Punching

Sterilization(121°C)

Filling

Syruping(15°Brix)

Exhausting( ̴ 100°C for 5 mins)

Seaming

Retort(90°C for 30 mins)

Cooling

Figure 4: Filling of Pineapple and syrup

igure 5: Autoclave

Figure 3: Sterilized cans

Figure 2: Peeling, slicing and punching.

Figure 1: Sorting

(12 hours

Laboratory works

1.Estimation of Protein in Banana Chips onion flavour

Kjeldahl method for the determination of organic Nitrogen is the worldwide
standard for the purpose of calculating the Nitrogen and Protein content in both
human food and animal feed. Kjeldahl Method has been adopted as a Standard
method for Nitrogen Analysis of many non-protein materials, water, waste water,
fertilizer, fossil fuels, etc. The method Kjeldahl developed for Nitrogen Analysis
consists of three phases.

1. Digestion.
2. Distillation.
3. Titration.

Digestion Step
The purpose of digestion step is to break the intricate structure and chemical
bonds that hold a chemical substance down to simple chemicals and ionic structure.
During the digestion step, all the amino Nitrogen is converted to Ammonium Radical.
Digestion is also termed as controlled thermal oxidative degradation of sample in
concentrated sulphuric acid in the presence of potassium sulphate as a catalyst. The
presence of potassium sulphate raises the boiling point of the sulphuric acid mixture
and shortens the digestion time. The catalyst takes the reaction to completion. The
digestion time is less than an hour.
Distillation Step Distillation involves the separation and isolation of the Nitrogen
from the digestion tube. This is done by raising the pH with NaOH and by doing this
the ammonium radical is converted to ammonia. On heating, the ammonia is distilled
out and collected in 4% boric Acid as a trapping medium.
Titration
The determination of the amount of Nitrogen in the condensate flask is done by
titrating with a Standard solution of 0.1 N Hc1 in the presence of mixed Indicator.
Chemicals Required:
1. 1 Litre of 15% NaOH
2. 40% NaOH
3. 4% Boric acid
4. Catalyst-Potassium Sulphate and Copper Sulphate (10:1)
5. 0.1M HCI
6. Conc. H2SO4
Indicator Preparation: Dissolve 0.1g of Methyl Red in 50ml of 95% Alcohol, and
dissolve 0.5g of Bromocresol green in 250ml of 95% Alcohol.
Digestion Unit:
Check water level in tank, Fill up the Chambers (Jars) with 1 Litre of 15% NaOH
and 1 Litre of Distilled water.
1. Weight 0.2-0.5g of the sample and note the exact amount of the sample. Fill the
digestion tube with the sample.
2. Add 4g of catalyst mixture. (Potassium Sulphate and Copper Sulphate)
3. Add 10ml of conc. H2SO4 in all the digestion tubes.
4. Attach all the tubes in the heating chamber and cover with the lid.
5. Keep for heating at 410°C and wait till the color become bluish-green.
6. Remove all the tubes and cool for 30-35 minutes,
Distillation Unit
Fill up the container with distilled water at the top of the Distillation Unit. Load the
sample tube and receiving flask.
1. For Cleaning Pre-heating
Reset Program 01 RUN Process (wait for 4mins)
2. Chemical Filling/ Remove bubbles
Long Press Alkali (KMnO4 button in sample tube and receiving flask.
3. For Sample
Reset Program 00 RUN Wait for Process to over (9mins)
Once the process is over, load the next sample. Repeat the process by pressing
"RUN".
Titration:Titrate the Ammonium-Borate containing receiving flask with 0.1M HCI.
Formula Used:
% Nitrogen =
It has been shown that protein is 16% Nitrogen in most of the agro products. By
dividing 100% by 16, we get the conversion factor for Nitrogen to Protein of 6.25.
Hence the percent protein is calculated as follows:
% Protein= 6.25 x % Nitrogen
Calculation:
Sample weight= 0.5085g
Initial Volume= 0ml
Final volume of titrant= 2.5ml
Amount of titrant used in Blank= 0.2ml
% Nitrogen =
% Protein = 0.6337x 6.25

2. DETERMINATION OF FAT CONTENT IN BANANA CHIPS (Coconut

and Flavour):

PRINCIPLE: Ether extract is determined by extracting known amount of moisture

free sample with fat solvent such as petroleum ether in Soxhlet ether extraction
apparatus. The collected extract is dried to a constant weight at 100 °C in hot air oven
and expressed as percentage on dry matter basis. The ether extract may, in addition to
glycerides of fatty acid, contain other ether soluble compounds such as free fatty acid,
cholesterols, lecithin, chlorophyll, carotenoids, waxes, sterols, alkali substance,
volatile oils, resins and fat-soluble vitamins and thus also known as crude fat.

PROCEDURE:
1.Wash the round bottom flask and rinsed with distilled water and after rinsing
dry it in digital oven.
2. Leave the round bottom flask in a desiccator and after cooling weight using the
digital weighing machine.
3. Ground the banana chips using mortar and pestle.
4 .Weight the 30 g of banana chips using digital weighing machine.
5. Put both the sample in a thimble and insert it in theSoxhlet apparatus
6. Measure 300 ml petroleum ether in a beaker and put inside round bottom flask
7. After the sample starts boiling, record the boiling time and let it run at 40°C for 16
hours.
8. After completion the solvent was recovered and the remaining solvent in the round
bottom flask was then dried in a digital oven for 30 minutes till all the solvent present
evaporates completely.
9.After drying the round bottom flask containing the sample, it was weighed
and the fat content was calculated, this step is repeated around 3 times
intriplicate to get the right outcome.

Banana Chips onion flavour observation:

• Weight of the sample = 30.0151g
• Weight of the round bottom flask = 158.6532g
• Weight of the round bottom flask containing the sample = 166.9807g

Banana Chips coconut flavour observation:

• Weight of the sample = 30.0023
• Weight of the round bottom flask = 185.0112g
• Weight of the round bottom flask containing the sample = 194.7360g

Formula Used:

Fat percent by mass =100 (M2 – M1)/M3

Where,
• M1 = weight of the round bottom flask (g)
• M2 = weight of the round bottom flask containing the sample (g)
• M3 = weight of the sample (g)
Hence, fat content in banana chips onion flavour
= 100 (166.9807-158.6532) g
= (8.3275 × 100) g
= (832.75÷ 30.0056) g
= 27.7532 g

Hence, fat content in banana chips coconut flavour

= 100 (194.7997-185.0112) g
= (9.7885× 100) g
= (97885÷ 30.0056) g
= 32.6223 g
3.Determination of Crude Fiber in Banana chips

Principle :

Plant Crude fibre consists mainly of cellulose and lignin (97%) plus some
minerals. It can be estimated by treatment of the sample first with acid and
subsequently with alkali. Oxidative hydrolytic degradation of the native cellulose and
lignin occur. The residue obtained after final filtration is weighed and incinerated,
cooled and weighed again. Thus the loss in weight gives the amount of crude fiber
content.

Procedures:

1.The sample (Banana Chips) was grinded in a mortar and pestle.

2.The weight of pre dried crook crucible was taken.
3.2g of grinded sample weight was taken in a digital weighing machine.
4.2.5ml of sulphuric acid was taken in a round bottom flask containing both the
sample.
5.The sample was heat with reflux condenser for 30 minutes.
6.400ml of distilled water was taken in a beaker and heat it and after that it was rinsed
and the sample was filtered using muslin cloth in a conical flask.
7. Rinsed the round bottom flask with distilled water.
8. Take 200ml of distilled water and mix with 2.5g of alkali
9 .Remove the fiber from both the sample in muslin cloth with spatula and put inside
a round bottom flask and filled with the alkali solution.
10.Heat the conical flask containing the sample in heating Mentles for 30 minutes.
11. Collect the fibre in muslin cloth and pour distilled water and acetone to remove
12. color, sweet compound and fats respectively.
13. Collect the fibre in crook crucible by using spatula and dry it for 3 hours at 1000C
and weigh the sample.

Calculation:
A = weight of gooch crucible with recidue after drying=33.8320g
B = Empty weight of grooch crucible
C = weight of the sample

Weight of the gooch crucible=33.8206g

Empty weight of the gooch crucible=33.8206g
Weight of the sample=2.502g

Fibre content in banana chips:

= 33.8320-33.8320/2.520100g
=0.0114
=0.455g

4.Determination of ash content on banana chips

Ash is the residual inorganic matter left behind susequent to the incarnation or
full combustion of organic substance within a food specimen.Primarily comprising
the mineral components inherent to the sample,the assesment of the ash content
constitute a pivotal component of proximate analysis aim at guaging nutritional
composition.Furthermore,ashing serve as the inaugral phase in the sample preparation
for targeted elemental scrutiny.
Principle
The principle involvessubjecting organic materials to high temperature(550℃) in
a muffle furnace,resulting in the combustionof organic components and leaving
behind inorganic residue, known as ash.The ash content is then determined by
measuring inorganic matter.
Procedure
1. Use a mortar and pestle to crush the banana chips into a fine powder.
2. Measure out 5 grams of the powdered sample using a digital weighing machine and
place it into a crucible.
3. Place the crucible containing the sample onto a hot plate in a fuming cupboard to
char it.
4. Transfer the charred sample from the crucible into a muffle furnace set at 550°C
and maintain it until it turns into white ash.
5. Allow the crucibles containing the ashed sample to cool down to room temperature
in a desiccator, then record the weight of the sample.

CALCULATION:
Banana chips(Onion flavour)
%Ash = weight of crucible and ash/weight of sample×100%

S1.
Weight of empty crucible = 35.7356g
Weight of sample = 5.0071g
Weight of banana Ash = 35.9109g
%Ash= (35.9109- 35.735 6× 100/ 5.0071)g
= 3.5010g

S2.
Weight of empty crucible = 34.2367g
Weight of sample = 5.0032g
Weight of banana Ash = 34.4115g
%Ash= (34.4115-34.2367 × 100/ 5.0032)g
= 3.4937g

S3.
Weight of empty crucible = 35.3918g
Weight of sample 3 = 5.0018g
Weight of banana Ash = 35.5666g
%Ash= (35.5666- 35.3918 × 100/5.0018)g
= 3.4947g

S4.
Weight of empty crucible =35.4717 g
Weight of sample = 5.0043g
Weight of banana Ash = 35.6494g
%Ash= (35.6494-35.4717 × 100/5.0043)g
= 3.5509g

Total Ash Content(%) = S1+S2+S3+54/4

=3.5010 +3.4937+3.4947+3.5509/4
= 14.0403/4
= 3,510075g

CONCLUSION

The one-month industrial training program concluded on February

16th, 2024, marking a valuable and enriching experience for me. Being
able to collaborate with seasoned professionals was incredibly gratifying,
as it allowed me to immerse myself in their expertise and become an
integral part of the team. This training has significantly bolstered my
confidence and has ignited a sense of anticipation for my upcoming
ventures. I extend my heartfelt gratitude to the college authorities for
orchestrating this opportunity and to the workers who generously shared
their knowledge and treated me as one of their own.By implementing the
lessons learned during this period, we can contribute to the growth,
sustainability, and success of the food industry while unholding of its
own values of quality, ethics and environment responsibility. As we move
forward in our careers, we remain committed to continuous learning and
improvement to be at the forefront of positive change within the food
processing industry particularly in mizoram.