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Total quality assurance for the food industries /
This book is a practical authority on food quality assurance and the methods found in practice today in the food industries. It is a valuable text for the student of food science and technology and for the practicing quality assurance technologist.
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge :
Woodhead Publishing Ltd,
2001.
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| Edición: | 3rd rev. ed. |
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Part 1 Fundamentals: Introduction to total quality assurance-- Modern concepts of quality assurance-- Quality control and the use of CEDAC-- Productivity and total quality assurance-- Sampling for product evaluation and line control-- Statistical quality and process control-- Variable
- raw materials and ingredients-- Variable
- machines-- Variable
- methods-- Variable
- people power-- Food plant sanitation-- Fundamentals of research and development-- Communicating quality and the cost of quality-- Specifications and quality standards. Part 2 Product evaluation: Packaging and container integrity evaluation-- Sugar, salt and seasonings-- Flavor-- Odor-- Physical evaluation of color-- Size, shape, symmetry and style-- Maturity/character and total solids/moisture (specific gravity)-- Texture-tenderness, crispness, firmness-- Rheology/viscosity/consistency-- Defects
- imperfections of appearance-- Drosophila and insect control-- Enzyme activity-- Alcohol in foods and beverages-- Fats and oils-- Total acidity and pH-- Mold-counting methods and principles-- Water activity-- Records data and reports-- Total quality assurance.