5 replies to this topic

[carine]

hi all, my company involved in producing ice, and my customer requested us to carried out final inspection on our finished prodcut which is ice with parameter colour, off odour, off favor,. I;m cracking my brain when i received this from customer as we know ice is no taste nor favor... Anyone of u can help me out on this? thanks in advance.

[Charles.C]

hi all, my company involved in producing ice, and my customer requested us to carried out final inspection on our finished prodcut which is ice with parameter colour, off odour, off favor,. I;m cracking my brain when i received this from customer as we know ice is no taste nor favor... Anyone of u can help me out on this? thanks in advance.

Dear carine,

I would hv thought this normally covered within the routine product spec.. A typical quality spec. might include something like -

The product possesses a typical flavour of ice, no off-flavours allowed.
And similarly for odour.......

Obviously, a product having the above characteristics is then classed as satisfactory.

Colour could be done similarly however, from memory, there actually is a standard numerical lab procedure for water for EC purposes. (especially if you wish to invite further customer discussion ?).

If you try tasting/smelling water with 6ppm of chlorine in it, you will know why the question might be relevant.

If you wish to get more descriptive and/or quantitative, can be done but a lot more effort probably involved, just like normal food commodities.

Rgds / Charles.C

[carine]

Dear Charles:

That means i can check the chlorine content to conform the odour/ favor of ice, rite?

For the colour can we identfy by visual? what is standard numerical lab procedure??

[Charles.C]

Dear carine,

That means i can check the chlorine content to conform the odour/ favor of ice, rite?

No, was just an example.

Ice not my detailed familiarity but IMEX the usual basic specification is that it must be produced from water of potable (drinking) standard. Presumably the ice should then have similar organoleptic qualities when evaluated. (not quite so sure about ice colour which may emphasise water impurities?)

On above basis, after a little googling (see 2 attachments below), I can suggest -

EC: Odour / flavour / colour – “Acceptable to consumers and no abnormal change”

Indian: Odour – “Unobjectionable, Flavour – Agreeable, Colour – max 5 hazen units” ( tolerance / method given).

These standards are obviously subjective but nonetheless probably representative.
 sp1 - ec drinking water - l_33019981205en00320054.pdf   295.28KB   35 downloads
 sp2 - Drinking Water Standards_IS 10500_1991_BIS.pdf   99.69KB   43 downloads

If you are interested in some examples of what can go wrong with the water odour / flavour, other things, can try this document.

 sp3 - water quality - AGEC-878web.pdf   544.48KB   40 downloads

If yr customer has his own specific requirements, he will no doubt inform you if other than the above style. This is why one usually produces a specification.

Rgds / Charles.C

[carine]

Dear Charles:

I have done up sensory evaluation form , can u pls gp through n drop me a comments? Thank in advance

Attached Files

•  Sensory Evaluation Form.doc   53.5KB   25 downloads

[Charles.C]

Dear Charles:

I have done up sensory evaluation form , can u pls gp through n drop me a comments? Thank in advance

Dear Carine,

Basically looks OK IMO for qualitative purposes.

2 comments –

Not quite sure what the column “Colour Code” means ? Yr own standard maybe.?

You might consider captioning the form as Sensory Evaluation of Ice Form. It also usually looks more professional if you give it a ref., eg X57 (suggests you hv more than 1 form ).

Rgds / Charles.C