QUALITY CONTROL OF ANALYTICAL DETERMINATIONS LN FAT AND OIL By

Abstract

The accuracy of an analytical determination following a standard procedure (e.g. a UMA method) can be controlled through the periodic analysis of a check sample. This method describes the use of the She whart control chart to judge the result of the check sample. If the results don’t -falls within the normal variability of the procedure corrective action are recommended to be taken. The control chart is a decision -making device that gives the user information about quality of product resulting from a manufacturing process. The control chart is constructed in such a way that we can plot the results of assessing the quality of the manufactured product through periodic monitoring of the manufacturing process. Each time the process is monitored, a point is placed on the control chart. During my training period, the analytical determinations were selected that use for Fats and Oils to determine the quality at main laboratory of Unilever Sri Lanka Limited. Using standard Unilever methods Solid Fat Content Using Pulsed LRNMR instrument, Slip point, Iodine Value (Wijs method), Moisture in Oil/Fat using Karl Fisher were proceed and control charts were constructed. According to the control chart, the analytical determinations which selected are in control.