Quality Control for the Food Industry Fundamentals & Applications PDF Download
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Author: AMIHUD KRAMER.
Publisher:
ISBN: 9781788828611
Category :
Languages : en
Pages :
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Book Description
Author: AMIHUD KRAMER.
Publisher:
ISBN: 9781788828611
Category :
Languages : en
Pages :
Get Book Here
Book Description
Author: Amihud Kramer
Publisher:
ISBN: 9781788828604
Category :
Languages : en
Pages : 568
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Book Description
Author: Amihud Kramer
Publisher:
ISBN: 9789387025936
Category : Electronic books
Languages : en
Pages : 570
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Book Description
Author: Amihud Kramer
Publisher:
ISBN: 9789387025929
Category : Electronic books
Languages : en
Pages : 562
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Book Description
Author: Amihud Kramer
Publisher:
ISBN:
Category : Food
Languages : en
Pages :
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Book Description
Author: Amihud Kramer
Publisher:
ISBN:
Category : Food industry and trade
Languages : en
Pages : 536
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Book Description
Responsibilities and organization of the quality control department; Some general principles; Color and gloss; Viscosity and consistency; Size and shape; Defects; Kinesthetics or texture; Flavor; Taste testing; Microanalytical methods; Water, waste control, and sanitation; Government and trade standards of quality; Development of grades and standards of quality; Acceptance sampling and inspection; Recording and reporting - control charts; Evolutionary operations - EVOP; Production control; Inventory control and budgeting; Transportation.
Author: S Herschdoerfer
Publisher: Elsevier
ISBN: 0323152066
Category : Technology & Engineering
Languages : en
Pages : 404
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Book Description
Quality Control in the Food Industry, Volume 1 focuses on the general aspects of quality control in the food industry, emphasizing the controllable factors that affect the quality of the finished product, including the selection of raw materials, processing methods, packaging, storage, and distribution. The book describes the principles of quality control and some important concepts such as sensory assessment and statistical approaches, along with food standards and health problems in quality control. This volume is organized into six chapters and begins with an overview of the application, organization, related problems, techniques, and prospects of quality control. The next chapters focus on the chemical and microbiological aspects of health problems in quality control; fundamental concepts in statistics as applied to quality control from sampling to the estimation of ingredients; and taste testing as an approach to quality control of processed foods. The book concludes by considering the importance, limitations, and problems associated with food standards, with special reference to their international aspects. This book will be of interest to food scientists and technologists, managers in the food industry, and students.
Author: Amihud Kramer
Publisher:
ISBN:
Category :
Languages : en
Pages : 0
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Book Description
Author: Amihud Kramer
Publisher:
ISBN: 9780870551277
Category : Food industry and trade
Languages : en
Pages : 1106
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Book Description
Author: Merton R. Hubbard
Publisher: Springer Science & Business Media
ISBN: 1475711972
Category : Technology & Engineering
Languages : en
Pages : 291
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Book Description
If an automobile tire leaks or an electric light switch fails, if we are short changed at a department store or erroneously billed for phone calls not made, if a plane departure is delayed due to a mechanical failure - these are rather ordinary annoyances which we have come to accept as normal occur rences. Contrast this with failure of a food product. If foreign matter is found in a food, if a product is discolored or crushed, if illness or discomfort occurs when a food product is eaten-the consumer reacts with anger, fear, and sometimes mass hysteria. The offending product is often returned to the seller, or a disgruntled letter is written to the manufacturer. In an extreme case, an expensive law suit may be filed against the company. The reaction is almost as severe if the failure is a difficult-to-open package or a leaking container. There is no tolerance for failure of food products. Dozens of books on quality written for hardware or service industries discuss failure rates, product reliability, serviceability, maintainability, warran ty, and repair. Manufacturers in the food industry cannot use these measure ments: food reliability must be 100%, failure rate 0%. Serviceability, main tainability, warranty, and repair are meaningless terms to food processors.
