Dimes staj örneği ( ingilizce)

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	: Dimes staj örneği ( ingilizce)
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CONTENTS
ORGANIZATION……………………………………………………………………………………….…….. 1
1. COMPANY HISTORY AND INFORMATION OF COMPANY………………………………….....1
2. QUALITY STANDARTS AND RAW MATERIALS RESOURCES OF COMPANY………..……...1
3. TABLE OF COMPANY MANAGER……………………………………………………………........2

INTRODUCTION

1. FRUITE JUICES PRODUCE
1.1 FLOW CHART BRIGHT JUICE…………………………………………………………...…….3
1.2 PRODUCTION CONCENTRATED FRUIT JUICE MACHINES ………………………..........4
1.3 PRODUCTION CONCENTRATED FRUIT JUICE ………………………………………........5
1.4 DETERMINING ACIDITY CONCENTRATES…………………………………………...…….6
1.5 KINDS OF REFRACTOMETERS………………………………………………………….........6
1.5.1 DIGITAL REFRACTOMETER BRIX MEASUREMENT METHOD……………………..7
1.5.2 MANUAL REFRACTOMETER BRIX MEASUREMENT METHOD……………….......8
1.6 TURBIDIMETER AND DETERMINATION OF TURBIDITY(BY NTU)……………………..9
1.7 HYDROGEN PEROXIDE(H2O2) TEST………………………………………………………..10
1.8 ACIDITY METOD IN FRUIT JUICE,NECTAR AND DRINKS ………………………………10
1.9 BOXED PRODUCTS VALUE OF PRESSURE MEASUREMENT OF NITROGEN…...........11
1.10 LASTEST PRODUCTS WEIGHT DETERMINATION…………………………...……12
1.10.1 TETRA PAK AND METAL BOX(CAN) FILLING MACHINES …………………………12
4.10.2 BOTTLING FILLING MACHINE……………………………………………………..……13
4.11 DETERMINATION OF pH…………………………………………………………...……….13
4.12 INSTRUCTIONS FOR APPOINTMENT OF FERMANTATION…………………….….......14
2. RAW MILK PRODUCE
2.1 FLAW CHART RAW MILK……………………………………………………………….......15
2.2 ALCOHOL TEST IN THE RAW MILK………………………………………………..………16
2.3 OIL TEST IN THE RAW MILK USED MACHINES………………………………………….17
2.4 OIL TEST IN THE RAW MILK (GERBER METHOD)…………………………………........18
2.5 ACID TEST(S.H) IN THE RAW MILK ………………………………………………..….......19
5.6 DRY MATTER DETERMINATION IN RAW MILK (BY ETUV)……………………………20
5.7 DENSTY TEST IN THE RAW MILK……………………………………………………..…….21
5.8 SODA TEST IN RAW MILK……………………………………………………….……..........22
6. WATER…………………………………………………………………………………………..………...23
2.6 DETERMINATION OF WATER HARDNESS………………………………………...……….23
2.7 DETERMINATION TOTAL CHLORIDE IN WATERS………………………………………..24
2.8 CONDUCTIVITY DETERMINATION OF WATERS………………………………………….25
7. SAFETY OF JOB AND SAFETY OF FOOD ……………………………………………………..........26
8. CLEANING IN PLACE…………………………………………………………………………………..27
9. BASIC PLAN OF THE COMPANY………………………………………………………….………….28

CONCLUSION…………………………………………………………………………………….…………….. 29