CitroPak Fruitein Presentation

1. MUHAMMAD WAQAS FOOD TECHNOLOGIST AT CITROPAK

2. CitroPak
Internship Report
MUHAMMAD WAQAS FOOD TECHNOLOGIST AT CITROPAK

3. CitroPak
Internship Report
Muhammad Waqas
16-UGLC-610
Semester 8th
Email: waqas324tts@gmail.com
foodtechnologistsociety@gmail.com
Whatsapp Number: +923058055403
Session 2016-2020
MUHAMMAD WAQAS FOOD TECHNOLOGIST AT CITROPAK

4. Table of Contents
Introduction
History
Certification
Products of CitroPak
Departments of CitroPak
Tropical fruits Flowline
Mango pulp Flowline
Peach pulp Flowline
Quality Tests
Quality Parameters for Mango Pulp
MUHAMMAD WAQAS FOOD TECHNOLOGIST AT CITROPAK

5. Introduction
CITROPAK is the largest producer of different fruit concentrates, purees and
specialized products in Pakistan
Globally producing of high quality Agro-based food products
Moto
ASSURANCE OF QUALITY ALL THE WAY
MUHAMMAD WAQAS FOOD TECHNOLOGIST AT CITROPAK

6. History
CitroPak is a beverage industry
CitroPak started its operation in 2002 in Sargodha
It took shape under general manger Syed Kamran Haider and its colleagues in
2000 year.
When Cargill decided to introduced it self with fruit juices in Pakistan
Now they have two plant in Sargodha
MUHAMMAD WAQAS FOOD TECHNOLOGIST AT CITROPAK

7. Certifications
Its is certified by follow organizations
MUHAMMAD WAQAS FOOD TECHNOLOGIST AT CITROPAK

8. Products of CitroPak
Citrus juice concentrate
Kinnow peel oil
Mango pulp
Mango purees
Guava pulp
Peach pulp
Banana puree
Apple concentrates
Fruitien
Joy
Apple puree
MUHAMMAD WAQAS FOOD TECHNOLOGIST AT CITROPAK

9. Departments of CitroPak
Administration department
Maintenance department
Quality department
Production department
Procurement department
Electrical department
IT department
MUHAMMAD WAQAS FOOD TECHNOLOGIST AT CITROPAK

10. Quality Control Department
Raw material inspection
 Checking of ripened fruit
 Analysis of raw pulp during crushing
 Cold store checking
Analysis of pulp before filling
 Acid dose standards
 CIP (cleaning in place)
MUHAMMAD WAQAS FOOD TECHNOLOGIST AT CITROPAK

11. Tropical fruits Flowline
Weighing Unloading Sorting
Washing &
Brushing
Conveying
CrushingBlanchingRefiningBatch makingHomogenization
Pasteurization Filling Storage Shipment
MUHAMMAD WAQAS FOOD TECHNOLOGIST AT CITROPAK

12. Mango pulp
Receiving and
unloading of mango
trucks
Sorting and grading
of mangoes
Washing of
mangoes
Crushing of
mangoes
Chemical
Treatment(Citric
Acid & Ascorbic
Acid)
Heating of mangoes
Refining(.5 or .8 mm
sieves)
Pasteurization(1100C
, 2 seconds)
Asceptic Filling(18-
250C)
Storage(-180C)
MUHAMMAD WAQAS FOOD TECHNOLOGIST AT CITROPAK

13. Peach pulp
Receiving and
unloading of
peaches trucks
Sorting of peaches Washing of peaches
Crushing of peaches
and destoners
Chemical
Treatment(Citric
Acid & Ascorbic
Acid)
Heating of peaches
Refining(.5 or .8 mm
sieves)
Pasteurization(1100C
, 2 seconds)
Asceptic Filling(18-
250C)
Storage(-180C)
MUHAMMAD WAQAS FOOD TECHNOLOGIST AT CITROPAK

14. Quality Tests
Measurement of Juice Content – Percentage of Juice
Brix Determination
Titrable Acidity
pH Measurement
MUHAMMAD WAQAS FOOD TECHNOLOGIST AT CITROPAK

15. Measurement of Juice Content –
Percentage of Juice
Procedure
Take 10 fruit and note their weight
Weigh the empty jug and note the weight in
grams
By using juicer we take out the juice from 10
fruit
Strain the juice in jug and note the weight in
grams
• Juice content is depends on
internal quality of the fruit
• Under or over-ripe fruit tends to
be less juicy, which directly
affects the production of juice
Formula
Weight of juice = Total weight(jug + juice)- weight of jug
Juice Content = Weight of juice / Weight of fruits × 100
MUHAMMAD WAQAS FOOD TECHNOLOGIST AT CITROPAK

16. Brix determination
• Brix is determined by refractometer.
• It is preferred to be measured at 20oC.
• Calibrate the Refractometer. It should show zero reading
of distilled water at 20oC.
• Apply the thin layer of pulp on prism assembly.
• Observe reading through eyepiece.
MUHAMMAD WAQAS FOOD TECHNOLOGIST AT CITROPAK

17. pH Measurement
•Take a sample in beaker.
•Dip electrodes and take reading to nearest 0.05.
•Remove electrodes and rinse with water and blot with tissue paper.
Calibration of pH meter
•In every 8 hours pH meter is calibrated after.
•Standard buffer solutions having pH 7.0 and pH 4.0 are used.
•Electrodes are stored in a pH 7.0 buffer solution or distilled water.
MUHAMMAD WAQAS FOOD TECHNOLOGIST AT CITROPAK

18. Titrable Acidity
1. Prepare 0.1 normal solution of NaOH
2. Take 1 gram pulp
3. Add 10ml of distilled water
4. Add 2-3 drops of indicator phenolphthalein
5. Titrate the sample against the NaOH solution drop by drop by burret until
pink color appeared
6. Note the Reading
Formula
% acid = Titre value × 0.64 / weight of sample
The constant
factor for
mango pulp is
0.67
MUHAMMAD WAQAS FOOD TECHNOLOGIST AT CITROPAK

19. Quality Parameters for Mango Pulp
Parameters Mango Desi Mango Chounsa
Brix 15 ± 2 20 ± 2
pH 3.8 ± 0.1 4.4 ± 0.1
Color Bright Yellow Golden Yellow
Acidity 0.4 ± 0.1 0.6 ± 0.1
Weight Net 200 kg Approx. 200 kg Approx.
MUHAMMAD WAQAS FOOD TECHNOLOGIST AT CITROPAK

20. Results
Sr.
no.
SAMPLE BRIX
(degree)
ACID
(%)
1 Pulp 16.1 0.6
Changes in brix and acidity of Chounsa mangoes during the
various batches they face during pulp making i.e. un-ripened,
ripened, injured etc.
MUHAMMAD WAQAS FOOD TECHNOLOGIST AT CITROPAK

21. MUHAMMAD WAQAS FOOD TECHNOLOGIST AT CITROPAK

22. MUHAMMAD WAQAS FOOD TECHNOLOGIST AT CITROPAK