Food Quality Testing and Evaluation 1.Introduction Concept,objectives and Need of Qualit Quality Control.... Quality Assurance 2. Principles and functions of Quality Control Principal and Functions Of Quality Assurance What Is Quality Assurance–Goals,Functions,Benefit What Makes Quality ControlImportant? Benefiting Businesse Quality Control: Monitoring The Testing Proces Quality Assessmen Basic Methods Of Quality Control Organoleptic Evaluation Physical Test Method Microbiological Examination 3.Sampling SamplingTechnique Sample Preparation Of Sample Preparation Of dry food samples Preparation Of moist solid foods Enzyme inactivation Types Of Statistical Sampling Simple Random Sampling Stratified Random Sampling Systematic Sampling Judgment Sampling Sampling Types By Process Manual Sampling Continuous Sampling Storage And Preservation Of Samples Sampling Errors . 4. Physicochemical And Mechanical Properties Of Food Sensory Vocabulary Appearance Factors Size And Shape Color And Gloss Measuring Texture Flavor Factor Influence Of Color And Texture On Flavor 5. Evaluation Of Food Quality By Sensory Evaluation Sensory Evaluation 5.2. Sensory CharacteristicsOf Food Appearance Colour Flavour Odour Taste Conducting Sensory Tests Trained Panel members Selection Of panel of judges Testing laboratory Preparation Of samples Techniques Of smelling and tasting Testing time Design Of experiment .Reasons For testing food quality Evaluation Card Types Of Tests Difference Tests Rating Tests .Sensitivity Tests Descriptive Flavour Profile Method .Limitations Of sensory evaluation .Interpretation Of Sensory Results In Statistical Quality Control .The Quality and nature of sensory and consumer data Experimental Design issues .Descriptive statistics Worked Example of paired preference test paired preference test by binomial method. Analysis of consumer survey data... 6. Objective Evaluation Advantages Disadvantages Basic guidelines Conduct All objective tests appropriate to the experiment for which equipment is available. Obtain Necessary testing devices. Be Meticulous about maintenance of objective equipment. Carefully Define the samples to be used for objective testing. Establish Operating conditions for objective testing. Evaluation Methods Chemical Methods Physico-Chemical Methods Microscopic Examination Physical Methods Instruments used for Liquids and Semisolids. Instruments used for solids Fundamental Parameters . 7. Total Quality Management (TQM) TQM as a Foundation Ten Steps to Total Quality Management (TQM) Principles of TQM TQM involves TQC and TQM 8. Food Laws and Standards Prevention of Food Adulteraation act Administrative hierarchy Powers of food inspectors Fruit Products Order Guidelines for Setting Up of Unit Under Fruit Products Order . Part 1(a) Sanitary requirements of a factory of fruit products Part 1(B) Qualifications of technical staff Minimum equipments & machinery for unit operation Bureau of Indian Standards Introduction Quality Standards Association with International Standards Bodies Standard Formulation & Promotion Laboratories Product Certification Scheme Scheme Foreign Manufacturers Scheme for Indian Importers Management System Certification National Institute of Training for Standardization (NITS) Grievance Cell Rajiv Gandhi National Quality Award Small Scale Industry Facilitation Cell National Building Code of India, 2005 The AGMARK Standard Codex Alimentarius Commission (CAC) 9.General Principles of Food Hygiene by Codex Alimentarius Commission (CAC) Section I - Objectives The Codex General Principles of Food Hygiene Section II - Scope, Use and Definition Scope Use 2.3 Definitions Section III- Primary Production Environmental Hygiene Hygienic Production of Food Sources Handling, Storage and Transport Cleaning, Maintenance and Personnel Hygiene At Primary Production Section IV - Establishment: Design and Facilities Location Premises and Rooms Equipment Facilities Section V- Control of Operation Control of Food Hazards Key Aspects of Hygiene Control Systems Incoming Material Requirements Packaging Water Management and Supervision Documentation and Records Recall Procedures Section VI - Establishment: Maintenance and Sanitation Maintenance and Cleaning Cleaning Programmes Pest Control Systems Waste Management Monitoring Effectiveness SectionVII- Establishment: Personal Hygiene Health Status Illness and Injuries Personal Cleanliness Personal Behaviour Visitors Section VIII- Transportation General Requirements Use and Maintenance Section IX - Product Information and Consumer Awareness Lot Identification Product Information Labelling Consumer Education Section X- Training Awareness and Responsibilities Training Programmes Instruction and Supervision Refresher Training 10. Hazard Analysis and Critical Control Point (HACCP) Introduction Pre- requisite programmes Good Agricultural Practices Good Manufacturing Practices Basic principles of HACCP Developing a HACCP plan Application of HACCP to mycotoxin mcontrol Conclusions Appendix I: Definition of terms Appendix II: Tasks involved in developing HACCP system Appendix III: Example of Form- Description and identified use of product Appendix IV: An example of decision tree to identify CCPs Appendix V:An Example of a HACCP Worksheet 11.International Organization for Standardization (ISO) ISO's name How it all started Who makes up ISO? What are standards? Why is international standardizationneeded? Worldwide progress in trade liberalization Interpenetration of sectors Worldwide communications systems Global standards for emerging technologies. Developing countries ISO 9000 and ISO 14000- in brief Contents of ISO 9001 Summary of ISO 9001 ISO 22000 12. Laboratory Designing Key Considerations Laboratory Design An Analytical Approach Starting from Scratch Making Modifications Innovation, Automation Upgrade Labs Analytical Labs Facing Challenges Index .
Food Quality Testing and Evaluation
1.Introduction
Concept,objectives and Need of
Qualit
Quality Control....
Quality Assurance
2.
Principles and functions of
Quality Control
Principal and Functions Of Quality Assurance
What Is Quality Assurance–Goals,Functions,Benefit
What Makes Quality ControlImportant?
Benefiting Businesse
Quality Control: Monitoring The Testing Proces
Quality Assessmen
Basic Methods Of Quality Control
Organoleptic Evaluation
Physical Test Method
Microbiological Examination
3.Sampling
SamplingTechnique
Sample
Preparation Of Sample
Preparation Of dry food samples
Preparation Of moist solid foods
Enzyme inactivation
Types Of Statistical Sampling
Simple Random Sampling
Stratified Random Sampling
Systematic Sampling
Judgment Sampling
Sampling Types By Process
Manual Sampling
Continuous Sampling
Storage And Preservation Of Samples
Sampling Errors
.
4.
Physicochemical And Mechanical Properties Of Food
Sensory Vocabulary
Appearance Factors
Size And Shape
Color And Gloss
Measuring Texture
Flavor Factor
Influence Of Color And Texture On Flavor
5.
Evaluation Of Food Quality By Sensory Evaluation
Sensory
Evaluation
5.2.
CharacteristicsOf Food
Appearance
Colour
Flavour
Odour
Taste
Conducting Sensory Tests
Trained Panel members
Selection Of panel of judges
Testing laboratory
Preparation Of samples
Techniques Of smelling and tasting
Testing time
Design Of experiment
.Reasons For testing food quality
Evaluation Card
Types Of Tests
Difference Tests
Rating Tests
.Sensitivity Tests
Descriptive Flavour Profile Method
.Limitations Of sensory evaluation
.Interpretation Of Sensory Results In Statistical Quality Control
.The Quality and nature of sensory and consumer data
Experimental Design issues
.Descriptive statistics
Worked Example of paired preference test paired preference test by binomial method.
Analysis of consumer survey data...
6.
Objective Evaluation
Advantages
Disadvantages
Basic guidelines
Conduct All objective tests appropriate to the experiment for which equipment is available.
Obtain Necessary testing devices.
Be Meticulous about maintenance of objective equipment.
Carefully Define the samples to be used for objective testing.
Establish Operating conditions for objective testing.
Evaluation Methods
Chemical Methods
Physico-Chemical Methods
Microscopic Examination
Physical Methods
Instruments used for Liquids and Semisolids.
Instruments used for solids
Fundamental Parameters
7. Total Quality Management (TQM)
TQM as a Foundation
Ten Steps to Total Quality Management (TQM)
Principles of TQM
TQM involves
TQC and TQM
8. Food Laws and Standards
Prevention of Food Adulteraation act
Administrative hierarchy
Powers of food inspectors
Fruit Products Order
Guidelines for Setting Up of Unit Under Fruit Products Order
Part 1(a) Sanitary requirements of a factory of fruit products
Part 1(B) Qualifications of technical staff
Minimum equipments & machinery for unit operation
Bureau of Indian Standards
Introduction
Quality Standards
Association with International Standards Bodies
Standard Formulation & Promotion
Laboratories
Product Certification Scheme
Scheme Foreign Manufacturers
Scheme for Indian Importers
Management System Certification
National Institute of Training for Standardization (NITS)
Grievance Cell
Rajiv Gandhi National Quality Award
Small Scale Industry Facilitation Cell
National Building Code of India, 2005
The AGMARK Standard
Codex Alimentarius Commission (CAC)
9.General Principles of Food Hygiene by Codex Alimentarius Commission (CAC)
Section I - Objectives
The Codex General Principles of Food Hygiene
Section II - Scope, Use and Definition
Scope
Use
2.3 Definitions
Section III- Primary Production
Environmental Hygiene
Hygienic Production of Food Sources
Handling, Storage and Transport
Cleaning, Maintenance and Personnel Hygiene At Primary Production
Section IV - Establishment: Design and Facilities
Location
Premises and Rooms
Equipment
Facilities
Section V- Control of Operation
Control of Food Hazards
Key Aspects of Hygiene Control Systems
Incoming Material Requirements
Packaging
Water
Management and Supervision
Documentation and Records
Recall Procedures
Section VI - Establishment: Maintenance and Sanitation
Maintenance and Cleaning
Cleaning Programmes
Pest Control Systems
Waste Management
Monitoring Effectiveness
SectionVII- Establishment: Personal Hygiene
Health Status
Illness and Injuries
Personal Cleanliness
Personal Behaviour
Visitors
Section VIII- Transportation
General
Requirements
Use and Maintenance
Section IX - Product Information and Consumer Awareness
Lot Identification
Product Information
Labelling
Consumer Education
Section X- Training
Awareness and Responsibilities
Training Programmes
Instruction and Supervision
Refresher Training
10. Hazard Analysis and Critical Control Point (HACCP)
Pre- requisite programmes
Good Agricultural Practices
Good Manufacturing Practices
Basic principles of HACCP
Developing a HACCP plan
Application of HACCP to mycotoxin mcontrol
Conclusions
Appendix I: Definition of terms
Appendix II: Tasks involved in developing HACCP system
Appendix III: Example of Form- Description and identified use of product
Appendix IV: An example of decision tree to identify CCPs
Appendix V:An Example of a HACCP Worksheet
11.International Organization for Standardization (ISO)
ISO's name
How it all started
Who makes up ISO?
What are standards?
Why is international standardizationneeded?
Worldwide progress in trade liberalization
Interpenetration of sectors
Worldwide communications systems
Global standards for emerging technologies.
Developing countries
ISO 9000 and ISO 14000- in brief
Contents of ISO 9001
Summary of ISO 9001
ISO 22000
12.
Laboratory Designing
Key Considerations Laboratory Design An Analytical Approach
Starting from Scratch
Making Modifications
Innovation, Automation Upgrade Labs
Analytical Labs Facing Challenges
Index
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