VITAMIN A FORTIFIed PEANUT BUTTER - The Official Website of ...
VITAMIN A FORTIFIed PEANUT BUTTER - The Official Website of ... VITAMIN A FORTIFIed PEANUT BUTTER - The Official Website of ...
4 parts of ~38.81 Kg peanut butter matrix from the 1 st grinding step (See Fig. 4b.1) Manual transfer of one part of peanut butter to the stainless steel vessel 1 st Addition of 2.3286 g vitamin A fortificant on the surface of the 1 st part of peanut butter Manual mixing of the vitamin A fortificant with 1 part of peanut butter matrix for 5 min Manual transfer of another 1 part of peanut butter to the stainless steel vessel Addition of 2.3286 g vitamin A fortificant on the surface of a 2 nd part of peanut butter Manual mixing of the vitamin A fortificant with 2 parts of peanut butter matrix for 5 min Manual transfer of another 1 part of peanut butter matrix to the stainless steel vessel Addition of 2.3286 g vitamin A fortificant on the surface of a 3 rd part of peanut butter Manual mixing of the vitamin A fortificant with 3 parts of peanut butter matrix for 5 min Manual transfer of another 1 part of peanut butter to the stainless steel vessel Addition of 2.3286 g vitamin A fortificant on the surface of a 4 th part of peanut butter Manual mixing of the vitamin A fortificant with 4 parts of peanut butter matrix for 5 min 2 nd grinding of the fortified peanut butter in a colloid mill Cooling of the fortified peanut butter to 60 o C in a cooling tank equipped with mechanical mixer Mechanical mixing of the fortified peanut butter in a filler tank while automatic filling in plastic bottles is in progress Removal of air from fortified peanut butter using a fabricated vibrating machine Conditioning/tempering of fortified peanut butter in a cold storage area (10 o C) Sealing and labeling of filled bottles Fig. 5b.3 Schematic diagram of the FDC procedure for adding the vitamin A fortificant to the peanut butter matrix at the stainless steel vessel of the collaborator's processing line 151
Four parts of ~38.81 kg peanut butter from the 2 nd grinding step (See Fig. 4b.1) Mechanical transfer of 1 part of peanut butter to the cooling tank 1 st addition of vitamin A fortificant on the surface of 1 part of peanut butter Manual mixing of vitamin A fortificant with 1 part of peanut butter followed by mechanical mixing at the required mixing time (Mixing time: Treatment 1 = 5 min; Treatment 2 = 10 min) Mechanical transfer of another 1 part of peanut butter to the cooling tank 2 nd addition of vitamin A fortificant on the surface of a 2 nd part of peanut butter Manual mixing of vitamin A fortificant with 2 part of peanut butter followed by mechanical mixing at the required mixing time (Mixing time: Treatment 1 = 5 min; Treatment 2 = 10 min) Mechanical transfer of another 1 part of peanut butter to the cooling tank 3 rd addition of vitamin A fortificant on the surface of a 3 rd part of peanut butter Manual mixing of vitamin A fortificant with 3 partsof peanut butter followed by mechanical mixing at the required mixing time (Mixing time: Treatment 1 = 5 min; Treatment 2 = 10 min) Mechanical transfer of another 1 part of peanut butter to the cooling tank 4 th addition of the vitamin A fortificant on the surface of a 4 th part of peanut butter Manual mixing of fortificant with 4 parts of peanut butter followed by mechanical mixing at the required mixing time (Mixing time: Treatment 1 = 5 min; Treatment 2 = 10 min) Additional mixing of the fortified product until temperature reaches 60 o C (optional) Mechanical mixing of the fortified peanut butter at the filler tank while automatic filling in plastic bottles is in progress Removal of air from the fortified peanut butter using a vibrating machine Conditioning/tempering of the fortified peanut butter in the cold storage area (10 o C) Sealing and labeling of filled bottles Fig. 5b.4 Schematic diagram of the procedure for adding the vitamin A fortificant at the cooling tank 152
- Page 102 and 103: OBJECTIVES This study was undertake
- Page 104 and 105: Pre-heat roaster to 140°C Fill roa
- Page 106 and 107: µgRE/g = µg/g ß-carotene x 0.3
- Page 108 and 109: Table 4.3 Analysis of Variance (ANO
- Page 110 and 111: Technology Transfer Results of the
- Page 112 and 113: CHAPTER 5a IMPROVEMENT OF A PROCESS
- Page 114 and 115: ackground, (b) Need to purchase add
- Page 116 and 117: METHODS For this project, the vitam
- Page 118 and 119: Study 2. Preliminary Verification o
- Page 120 and 121: Study 3. Establishment of Mixing Ti
- Page 122 and 123: Study 2. Validation of the Results
- Page 124 and 125: Table 5a.1 Evaluation of available
- Page 126 and 127: Process Flow Observation Evaluation
- Page 128 and 129: Table 5a.4 Vitamin A content and %
- Page 130 and 131: When the fortificant and stabilizer
- Page 132 and 133: Since the collaborator decided to u
- Page 134 and 135: (c) Processing area is too small su
- Page 136 and 137: APPENDIX A PROCESS FLOW FOR THE STA
- Page 138 and 139: (Note: The use of a wooden rod to p
- Page 140 and 141: APPENDIX B PROCESS FLOW FOR THE VIT
- Page 142 and 143: (Note: During the conditioning/temp
- Page 144 and 145: CHAPTER 5b IMPROVEMENT OF A PROCESS
- Page 146 and 147: INTRODUCTION Vitamin A deficiency i
- Page 148 and 149: the collaborator at Vitachem Indust
- Page 150 and 151: Four volumes of ~38.81 kg peanut bu
- Page 154 and 155: Study 3. Effect of Incorporating th
- Page 156 and 157: Study 4. Validation of the Recovery
- Page 158 and 159: Table 5b.1 Vitamin A content and vi
- Page 160 and 161: Study 2. Effect of incorporating th
- Page 162 and 163: Table 5b.4. Vitamin A content, % vi
- Page 164 and 165: CONCLUSIONS Based on the results of
- Page 166 and 167: APPENDIX A PROCEDURAL GUIDELINE FOR
- Page 168 and 169: 6. When all four (4) volumes of pea
- Page 170 and 171: Step No. Process Flow 17 Put label
- Page 172 and 173: ABSTRACT This document describes th
- Page 174 and 175: The process for the Vitamin A forti
- Page 176 and 177: 5. Storage of water supply: Water i
- Page 178 and 179: column of numbers 2.1 to 2.3 of the
- Page 180 and 181: 2. List of Personnel Who Attended I
- Page 182 and 183: 6. Handling of raw materials: The P
- Page 184 and 185: CONTROL NO. VIII. EXCLUSION OF PEST
- Page 186 and 187: Appendix A (Name of Company) STANDA
- Page 188 and 189: Date of Inspection: _______________
- Page 190 and 191: Appendix 3 Record No. 1 continued
- Page 192 and 193: Materials needed: Appendix D (Name
- Page 194 and 195: Date: __________ Appendix E (Name o
- Page 196 and 197: P2 V2 X1 = -------- P1 (1%) (3.78 K
- Page 198 and 199: Materials Needed: Appendix G (Name
- Page 200 and 201: Date: __________ Water Tank No. ___
4 parts <strong>of</strong> ~38.81 Kg peanut butter matrix from the 1 st grinding step (See Fig. 4b.1)<br />
Manual transfer <strong>of</strong> one part <strong>of</strong> peanut butter to the stainless steel vessel<br />
1 st Addition <strong>of</strong> 2.3286 g vitamin A fortificant on the<br />
surface <strong>of</strong> the 1 st part <strong>of</strong> peanut butter<br />
Manual mixing <strong>of</strong> the vitamin A fortificant with 1 part <strong>of</strong> peanut butter matrix for 5 min<br />
Manual transfer <strong>of</strong> another 1 part <strong>of</strong> peanut butter to the stainless steel vessel<br />
Addition <strong>of</strong> 2.3286 g vitamin A fortificant on the surface<br />
<strong>of</strong> a 2 nd part <strong>of</strong> peanut butter<br />
Manual mixing <strong>of</strong> the vitamin A fortificant with 2 parts <strong>of</strong> peanut butter matrix for 5 min<br />
Manual transfer <strong>of</strong> another 1 part <strong>of</strong> peanut butter matrix to the stainless steel vessel<br />
Addition <strong>of</strong> 2.3286 g vitamin A fortificant on the<br />
surface <strong>of</strong> a 3 rd part <strong>of</strong> peanut butter<br />
Manual mixing <strong>of</strong> the vitamin A fortificant with 3 parts <strong>of</strong> peanut butter matrix for 5 min<br />
Manual transfer <strong>of</strong> another 1 part <strong>of</strong> peanut butter to the stainless steel vessel<br />
Addition <strong>of</strong> 2.3286 g vitamin A fortificant on the<br />
surface <strong>of</strong> a 4 th part <strong>of</strong> peanut butter<br />
Manual mixing <strong>of</strong> the vitamin A fortificant with 4 parts <strong>of</strong> peanut butter matrix for 5 min<br />
2 nd grinding <strong>of</strong> the fortified peanut butter in a colloid mill<br />
Cooling <strong>of</strong> the fortified peanut butter to 60 o C in a cooling tank equipped with mechanical mixer<br />
Mechanical mixing <strong>of</strong> the fortified peanut butter in a<br />
filler tank while automatic filling in plastic bottles is in progress<br />
Removal <strong>of</strong> air from fortified peanut butter using a fabricated vibrating machine<br />
Conditioning/tempering <strong>of</strong> fortified peanut butter in a cold storage area (10 o C)<br />
Sealing and labeling <strong>of</strong> filled bottles<br />
Fig. 5b.3 Schematic diagram <strong>of</strong> the FDC procedure for adding the vitamin A fortificant<br />
to the peanut butter matrix at the stainless steel vessel <strong>of</strong> the collaborator's processing line<br />
151
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