quality assurance/gmp in avaleha paka - amam-ayurveda.org

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Crystallization a major problem To minimize the chances of crystallization boiling of Sugar syrup on 105 – 110 0 C for 30 – 45 minutes and use of citric acid in the ratio of 0.2 – 0.5%w/w to achieve the proper inversion of sugar.
Packing 1. Sterile & Appropriate container 2. Permit minimum possible oxidation of the product.
Page 1 and 2: QUALITY ASSURANCE/GMP IN AVALEHA PA
Page 3 and 4: Avaleha Paka A Product of Rasakriya
Page 5 and 6: Avaleha Paka Lakshana
Page 7 and 8: Quality Of RM 1. Use of Genuine/Aut
Page 9 and 10: Manufacturing Premises Sanitized, H
Page 11 and 12: Cont…… Building of the Ayurvedi
Page 13 and 14: Cont….. Supervising staff 1. Phar
Page 15 and 16: Machinery & Equipments 1. Machinery
Page 17 and 18: What to be taken care more 1. Proce
Page 19 and 20: Ay. Concept for Prakshepa Mixing
Page 21: Critical Factors In specs 1. Organo
Page 25 and 26: Use of Preservatives To make sure t

quality assurance/gmp in avaleha paka - amam-ayurveda.org

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