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SOP PH Checking of Raw Material

The document provides standard operating procedures for checking the pH of raw orange concentrate material by a quality control group at a food production facility. The group includes Amanda Celina, Calvin Latu, David Immanuel, and Laurensia Christli. The SOP describes calibrating a pH meter, taking and measuring a sample of the raw material, maintaining and storing the pH meter, and tips for monitoring pH readings. The raw material must have a pH between 3.0-4.5 to ensure product stability during production.

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Laurensia Christli
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332 views6 pages

SOP PH Checking of Raw Material

The document provides standard operating procedures for checking the pH of raw orange concentrate material by a quality control group at a food production facility. The group includes Amanda Celina, Calvin Latu, David Immanuel, and Laurensia Christli. The SOP describes calibrating a pH meter, taking and measuring a sample of the raw material, maintaining and storing the pH meter, and tips for monitoring pH readings. The raw material must have a pH between 3.0-4.5 to ensure product stability during production.

Uploaded by

Laurensia Christli
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
You are on page 1/ 6

GroupMacaroon:

AmandaCelina,
CalvinLatu,
DavidImmanuel,
LaurensiaChristli

STANDARDOPERATINGPROCEDURES

1. Title
pHCheckingOfRawMaterial(OrangeConcentrate)

2. Objectives
Checking the pH level of raw material (orange concentrate) in order to
determine the quality of the final products and entire production process. We
only accept raw material (orange concentrate) with pH range from 3.0 to 4.5 to
maintainthestabilityofourproduct.

3. Scope
SOP for pH checking of raw material is to all QC department who have the
responsibility to examine the rawmaterialwhetheritfulfillstherequirementsor
should be rejected. The SOP starts with having clean and sanitized equipment.
The SOP only apply in aseptic condition, and the workers have already run the
personal hygiene SOP. This SOP does not cover cleaning and sanitizing the
empty container that contain the raw material. For procedures covering these
areas,seetheappropriateSOP.

4. Responsibilities
The person who do this SOP must understand the importance of pH in raw
material (orange concentrate). pH can affect the entire production process and
we only accept the raw material(orangeconcentrate)whichhaspHbetween3.0
and 4.5 span.IfthepHislowerthan3.0orhigherthan4.5,therawmaterialwill
be rejected and returned to the supplier. It is important to maintain the pH for
goodqualityproducts.

5. Procedures
pH checking of raw material (orange concentrate) is done in the quality
controllaboratory.
Cleancoverallsmustbeworn.

5.1.

pHmeterCalibration
AllpHmetersshallbecalibratedeachdayofuseasfollows:

Calibration shall be made with fresh aliquots of two standard pH


buffers bracketing the value to be measured (typically pH buffers
4.0 and10.0).Thesecalibrationbuffersmustbewithin0.05oftrue
value.

After calibration with two standard pH buffers, a standard


midrange pH buffer with pH within thecalibrationrange(typically
pH buffer 7) shall be measured without any control adjustments to
check the calibration. This midrange third buffer check must be
within 0.1 accuracy or the calibration must be repeated. If the
meter displays a value for the slope of the instrument, this value
should be recorded as a useful troubleshooting tool. The acceptable
rangefortheslopevalueis90100%.

All calibration and check data shall be recorded on a pH analysis


sheet or in a bound notebook, which includes the signature of
analyst, the times of all calibrations and checks, the results of the
calibration,anddate.

When the pH meter is in use for longer than 3 hours, the pH of the
third buffer shall be checked once every three hours. If the pH
differs by more than 0.2 pH units from the standard buffer value,
the meter shall be recalibrated. All pH buffer calibration aliquots
(the small volume used specifically for calibration) shall be
discardedaftereachuse.

5.2.

SamplepHmeasurement

a. Preparation
The worker should prepare 1 calibrated pH meter (
Section 5.1.
), 1
emptybeakerglass,andsufficienttissue(todrythepHmeter).
b. SampleTaking
Openthecontainerthatcontaintherawmaterial.

Take 100 ml of sample (rawmaterial)andputitinsidetheempty


beakerglass.
Closethecontainerimmediatelytopreventspoilage.
c. SamplepHMeasurement
TurnthepHmeteron.
SubmergethepHmeterintothebeakerglassthatcontaindistilled
watertomakesurethepHmeterisaccurate(pHofdistilledwater
is7.0).Donotwetabovethecapline.
DrythepHmeterwithtissue.
Submerge the pH meter into the beaker glass that contains the
raw material. Do not wet abovethecapline.Allsamplesshallbe
stirred during the measurement at a constant rate to keep the
samplehomogeneouswhilemeasuring.Thiscanbeaccomplished
by manually stirring or swirling the sample container during
measurementorbytheuseofastirbarandastirrer.
RecordthepHintheworksheet.
The accuracy of the equipment shall be within 0.05 pH
units.
The scale readability of the equipment shall be within 0.05
pHunits.
TurnoffthepHmeter.RemovethepHmeterfromthesample.

5.3.

pHmeterMaintenanceandStorage

The electrodes of the pH testing equipment shall be rinsed with


distilledwateraftereachreading.

For storage over a few days, you can keep the electrode moist by
leaving a few drops of distilled water inside the cap. For long
storage, dry the electrode and cap tightly. Store upright atalltimes.
An air bubble inside the tip of the electrode can cause erratic
readings (contact trouble, presumably) andshouldalwaysbekeptat

the top. If the electrode shows a visible layer of covering material,


clean it with solution recommended by the manufacturer per
manufacturerinstructions.

5.4.

OperationalCheck

Operational checks may be required during the course of a day if site


conditionschange(suchastemperature)andareconductedasfollows.

Rinse the probe with DI water to prevent crosscontamination. Blot


drytoremoveexcesswaterfromtheprobe.

Immerse the probe into pH 7.00 (or 7.01 depending on the


manufacturer) buffer solution. If the expected value for the pH 7.00
solution differs by greater than 0.2 standard units, recalibrate the
meteraccordingtoSection5.1.

5.5.

MonitoringTipsandAdvices

pH meters are inexpensive and readily available, but can only produce
reliable data with proper maintenance and regular calibration. This is
often difficulttoachieve,andunlessyoucanassurethedelicateattention
needed,avoidusingthesedryelectrodepHmeters.

Problemsencounteredinclude:
1) Air bubble inside the gel, moving up and down the electrode and
interferingwithelectricalcontacts.
Solution:alwayskeepthemeterupright
2) Dry mineral crust forming on the electrode interface after prolonged
storage.
Solution:soakinDIforawhilebeforecalibrationanduse
3)Veryslowresponsewithlowbufferedwaters.

Solution: monitoring the changes in the reading and waiting several


minutesforstabilization,withoccasionalstirring

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