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#1 Upeksha Senarathna

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Posted 07 September 2016 - 11:18 AM

Hi everyone :spoton: , I am Upeksha Senarathna from Sri Lanka. I am currently working under Quality Assurance Department in Ceylon Biscuits Limited, which is a leading manufacturer of biscuits & cookies in Sri Lanka. I am working under different scopes, different projects and cases with exposure to routine quality assurance practices, Certification systems of ISO 9001, ISO 22000, ISO 14001, and also the projects under Chemical Safety, Total Quality Management etc.

 

In my academic background, I am a graduate in Food Science & Technology and currently reading for B.Sc. Entrepreneurship. I am willing to gather more knowledge, familiarize with modern industrial practices, cope up with professionals while having discussions with this forum.

 

I am studying how to conduct a shelf life study for biscuits, analyzing methods and equipment to quick determination of FFA, Peroxide value, iodine value, NaCl content like parameters, Supplier auditing and evaluation methods. I am very thankful if somebody can give me some instructions on how to carry out a proper shelf life study for biscuits.

 

Thanks all.

 

Upeksha



#2 Giu

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Posted 07 September 2016 - 12:00 PM

Welcome  :sleazy:



#3 Charles.C

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Posted 07 September 2016 - 01:50 PM

Hi Upeksha,

 

I anticipate that an established Biscuit Company is already doing routine shelf-life testing for retail dating purposes?

 

If so, perhaps you could indicate yr current methods so as to focus relevant replies.

 

The chemical analyses you mention are all covered in the basic Food Science texts, eg Pearson.


Kind Regards,

 

Charles.C


#4 Upeksha Senarathna

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Posted 08 September 2016 - 04:50 PM

Hi Charles,

Of course, we are already conducting shelf life studies under ambient conditions, storing the samples and testing monthly for moisture, ph, ffa ans sensory quality. But i still have the ambiguity about the max acceptable level of ffa since it is the only chemical determinant we are currenly using.

Are there any standard or established method to assure the product shelf life?

No Charles, i just meant to find out a quick testing method of ffa, pv etc. As an examle, we currenly need at least 5-7 hours of time to get the ffa reading under soxhlet extracton method. But i found that CDR food analyzer needs only aroynd 15 minutes per test. Are there anybody having experience with this equipment?



#5 Upeksha Senarathna

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Posted 08 September 2016 - 04:51 PM

Sorry,

Misspelled.
CDR FoodLab Touch and Junior Analyzers



#6 Simon

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Posted 09 September 2016 - 04:21 PM

Welcome Upeksha.  A B.Sc. Entrepreneurship sounds interesting.

 

:welcome:

 

Regards,

Simon


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Also tagged with one or more of these keywords: Food Safety, Shelf life studies, Biscuits and Cookies, BRC, ISO 22000, Chemical safety, Quality Circles, Kaizen, Quality Assurance, Sensory Evaluation

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