Agenda+of+meetings

__**AGENDA 1**__ //__**Discussion of meeting 1:**__// Duration of meeting was for 180 minutes. Dr.Peter Ho and all members of group were present for meeting. The following points were mainly discussed in meeting: The flow charts (industrial and laboratory) were discussed.We were instructed to use different signs to show process flow chart. Each step of process should have explanation .We should think over control points,conditions necessary for processing and instruments necessary for monitoring the process. Some corrections were done. After that the main focus was on lay out. Dr.Peter instructed us to pay attention on floor area and position of equipments.Moreover, we need to calculate requirement of space.The capacity of the equipments is also the another point. Moreover,the processing conditions such as temperature of fermentation are need to be considered carefully.Production units should be properly decided.Description of each equipment should be mentioned in flow chart of equipment.The position of equipments should be simple. Dr.Peter Ho asked group to see distinctive changes in product after 1 day,2 day and so on by checking pH. We need to check legal definition of yoghurt drink and procedure for commercial processing of yoghurt drink. We should make confirmation of what kind of yoghurt we are going to use to make drink i.e set or stirred yoghurt.We need to study more about % of fat in all ingredients .He asked to check the solid content and viscosity of the kiwi juice as well. Some discussion was done to replace the soy milk and carry out experiment with water. The comparison between set yoghurt and stirred yoghurt needs to be done. More attention should be given on flavour,consistency,textureof yoghurt drink. Eventually, optimisation needs be done.
 * //**Date of meeting:**// 14th June, 2011 || //**Time:**// 9 am ||
 * //**Supervisor:**// Peter Ho ||
 * //** Member of meeting: **// Marianna Christofi, Rong Lu, Yashorajvardhini Nimbalkar, Huiying Shang, Zhun Wang  ||
 * //**Subject:**// Discussion about the first 4 stages of project ||
 * //** The main following points will be focused in meeting which are as follows: **// Flow chart, equipment, layout
 * 1) Step 4 – screening experiment
 * 2) It is necessary to add stabilizer at laboratory?
 * 3) Results and problems of 1st week experiment
 * 4) Questions regarding screening experiment ||
 * //**Record of meeting :**// Yashorajvardhini Nimbalkar ||
 * //**Organiser of meeting:**// Huiying Shang ||

**__AGENDA 2__** // __**Discussion of meeting 2:**__ // During the meeting the following points were mainly focussed Meeting was carried for 180min in presence of all group members and tutor. As explained in agenda main focus was on screening experiment. So we need to think over attributes and level of experiments. It was decided not to have too many combinations of experiment. It was decided to carry pre screening experiment in order to decide number of samples for screening experiment. So it was carried with 32 samples with high fat and low fat yoghurt. We all tested samples and noted the comments about the product.It was found that milk flavour dominates kiwi flavour, sugar content should be low. Some samples were prepared with water instead of soy milk in order to make processing easier. It was decided to use water in processing with the concern of tutor.From that experiment we finalised 16 samples of screening experiment which were low fat. Screening experiment will give us direction for product commercialisation.
 * //**Date of meeting :**// 20th June, 2011 || //**Time:**// 10 am ||
 * //**Supervisor:**// Peter Ho ||
 * //** Member of meeting: **// Marianna Christofi, Rong Lu, Yashorajvardhini Nimbalkar, Huiying Shang, Zhun Wang  ||
 * //**Subject:**// Discussion about the screening experiment ||
 * //** The main following points will be focused in meeting which are as follows: **// Questionnaire for sensory test
 * 1) Queries regarding sensory experiment ||
 * //**Record of meeting :**// Yashorajvardhini Nimbalkar ||
 * //**Organiser of meeting:**// Yashorajvardhini Nimbalkar ||

__**AGENDA 3**__
 * //**Date of meeting:**// 23rdJune, 2011 ||  //**Time:**//11am  ||
 * **//Supervisor://** Peter Ho ||
 * //** Member of meeting: **// Marianna Christofi, Rong Lu, Yashorajvardhini Nimbalkar, Huiying Shang, Zhun Wang  ||
 * //**Subject:**// Discussion about the screening experiment ||
 * //** The main following points will be focused in meeting which are as follows: **// Discussion over the results of sensory analysis  ||
 * //**Record of meeting:**// Yashorajvardhini Nimbalkar ||
 * //**Organiser of meeting****:**// Marianna Christofi ||

//__**Discussion of the meeting 3:**__//
====Meeting lasted for 60minutes in presence of all group members and tutor. Discussion was over results of screening experiment. Dr. Peter observed the results and asked what we have analysed from these results. All results were explained to him. We had queries about plotting 3D graphs. Dr. Peter explained us about it and asked us to show analysis of results in next meeting.====

__**AGENDA 4**__

 * //**Date of meeting**//**:** 27th June, 2011 ||  //**Time:**// 9am  ||
 * //**Supervisor:**// Peter Ho ||
 * //** Member of meeting: **// Marianna Christofi, Rong Lu, Yashorajvardhini Nimbalkar, Huiying Shang, Zhun Wang  ||
 * //**Subject:**// Discussion about the screening experiment ||
 * //** The main following points will be focused in meeting which are as follows: **// Discuss the statistical analysis of screening experiment
 * 1) Make decision over optimisation ||
 * //**Record of meeting**// :Yashorajvardhini Nimbalkar ||
 * //**Organiser of meeting:**// Yashorajvardhini Nimbalkar ||

//__**Discussion of meeting 4:**__//
Meeting was held for 120 min. The focus of this meeting was on 3D plots of screening experiment. There was no clear deviation in graphs. Dr.Ho asked us check residual levels of each factor. It was decided to do response surface with 3 factors(thickness, milk flavour, cows flavour) because results for sweetness were insignificant. We should find out best combination for optimization of product. Moreover, discussion was held on statistical analysis.Dr.Ho explained about models which are needed for 3D plots.

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