FOOD PRESERVATION TECHNOLOGY CBE658

LABORATORY SESSION

1.0 REPORTING PRACTICAL WORK

1.1 Raw Data

Students must submit their raw data, graph or drawing to the instructor at the end of
each experiment. The raw data should be presented in tabular form and all
measurements performed should be included on a sheet of A4 paper. The following
particulars should also be included:

Name of experiment

Name of the students in the group

Date experiment performed

A short comment is expected on whether the results substantiated the theory

and factors which contribute to discrepancies. A full report must be submitted
within two weeks after the completion of the experiment.

1.2 Full Report

The general order of the various sections of a full report is as below:

Abstract

Introduction

Literature Review

Methodology

Results and Discussion

Conclusion and Recommendations

References

Appendices

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1.3 Abstract

The summary is important because it provides information to persons not wanting to

read the whole report. The summary should also contain the general conclusions of
any experimental work under the test conditions and recommendations (if any). It
should not discuss the reasoning or detailed evidence that is contained in the body of
the report. Most importantly, the summary must be brief (1 paragraph).

1.4 Introduction

An introduction should contain some background information related to the

experiment. You should also include problem statement and objectives of the
experiment.

1.5 Literature Review

In this section, theories or previous studies conducted related to the experiment should
be mentioned. State all parameters involved, what has been studied and what is lack in
the previous studies.

1.6 Methodology

Enough should be said of the equipment and techniques so that the reader could
operate the equipment if necessary.

1.7 Results and Discussion

In this section, the results of the experiments are presented as a fulfillment of the
objectives. A coordinated analysis of what the data and calculated results mean is
presented. The overall impression of the meaning of the experiment and its
significance in the light of published work or established theory should be apparent
from the analysis.

The material should be presented logically. Even the most complicated explanation or
theory can be conveyed easily to the reader if broken down and presented in a logical
sequence. If the discussion is long, its organization should be facilitated by the use of
subdivisions and headings.

The discussion is more detailed than the abstract/summary in that it will include the
opinion/reasoning of the author about various aspects of the experiment. The
limitations of the experiment must be discussed and the accuracy of the result noted.

This section must also show that the significance of the experimental findings has
been appreciated. Recommended journals, textbooks or lecture notes will provide an
aid to such an understanding.

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1.8 Conclusion & Recommendations

The analysis must be objective, keeping in mind experimental problems or deviations

from conditions reported in published work and making a conclusion, if possible, in
the light of this.

The recommendations should indicate how experimental techniques or apparatus

could be improved in light of the conclusions arrived at and the consistency of the
experimental results in relation to the theory. It is also wise to include the
observations which might have caused errors during the course of the experiment.

1.9 References

References provide the reader with the sources of information that were used during
the writing of the experimental report. Reporting the names of the books and journals
referenced must follow a standard format that includes the author, journal, title,
volume, date and publisher.

1.10 Appendices

Appendices contain material that is not an integral part of the report or cannot be
included conveniently in the body of the report.

It could include material such as supporting information, sample calculations, sample

error calculations, mathematical derivations or any material that would overload the
body of the report without contributing significantly to the immediate line of thought.

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 UNIVERSITI TEKNOLOGI MARA
FAKULTI KEJURUTERAAN KIMIA
FOOD PRESERVATION TECHNOLOGY
(CBE648)

NAME :
STUDENT ID :
GROUP :
EXPERIMENT TITLE :
DATE PERFORMED :
SEMESTER :

No. Title Allocated Marks (%) Marks

1 Abstract 10
2 Introduction 15
3 Literature Review 15
4 Methodology 10
5 Results & Discussion 30
6 Conclusion & Recommendations 10
7 References 5
8 Appendices 5
TOTAL MARKS 100

Checked by :

---------------------------
Date :

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SAFETY PROCEDURES IN LABORATORY

Laboratory safety is the top priority and this requires all people in the lab to be
observing safe practices at all times! Following are some safety and procedural rules
to help guide you in protecting yourself and others from injury in the laboratory.

DOs
1) MUST use PERSONAL PROTECTIVE EQUIPMENTS.
2) MUST wear proper ATTIRE and LAB COAT when you are in lab.
3) Long hair MUST be tied back and dangling jewelry and loose or baggy
clothing must be secured.
4) Shoes MUST completely cover the foot. No sandals are allowed.
5) MUST reports any accidents, injury, fire or emergency happen to the
LECTURER/LAB TECHNICIAN immediately.
6) MUST take CAUTION when handle with glass apparatus.
7) MUST know the location and understand the operation of:
- FIRE EXTINGUISHERS
- SAFETY SHOWER & EYE WASH STATION
- FIRST AID KIT
- FIRE ALARM
- EMERGENCY EXIT ROUTE
8) MUST strictly follow laboratory safety principles.
9) Perform only those experiments authorized by the instructor. Never do
anything in the laboratory that is not called for in the laboratory procedures or
by your instructor.
10) Observe good housekeeping practices. Work areas should be kept clean and
tidy at all times.
11) Dispose of all chemical waste properly. Never mix chemicals in sink drains.
12) Wash your hands with soap and water after performing all experiments.

DONTs
1) Strictly NOT allowed to use combustible solution near to the open fire.
2) Strictly NOT allowed to heat combustible solution on the hot plate.
3) Strictly NOT allowed to EAT, DRINK and SMOKE in the lab.
4) Never return unused chemicals to their original containers.

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4.0 EXPERIMENTS

Exp 1: Determination of total aerobic plate count (including yeast and moulds) on
fresh and spoiled food (milk/ juices/ any solid food)

Exp 2: The deterioration effect of different storage temperature on food quality

(total plate count/ colour/ nutrient)

Exp 3: Effect of thermal treatment on food quality (colour/Vitamin C or others/

shelf-life)

Exp 4: Effect of freezing on the quality (texture and juice yield) of fruits and
vegetables

Exp 5: Effect of selected chemical preservative(s) on shelf life of food

Exp 6: Preservation of food by pickling/brining/salting/sugaring