Quality Control In The Food Industry V2

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Quality Control in the Food Industry V2

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Author : S Herschdoerfer
Publisher : Elsevier
ISBN 13 : 0323149650
Total Pages : 457 pages
Book Rating : 4.3/5 (231 download)

Book Synopsis Quality Control in the Food Industry V2 by : S Herschdoerfer

Download or read book Quality Control in the Food Industry V2 written by S Herschdoerfer and published by Elsevier. This book was released on 2012-12-02 with total page 457 pages. Available in PDF, EPUB and Kindle. Book excerpt: Quality Control in the Food Industry, Volume 2 focuses on 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, packaging, storage, and distribution. The book describes the principles of quality control in industries such as soft drinks; dairy products; flour and bread; flour confectionery; meat and fish, and their products; and edible fats and oils. This volume is organized into seven chapters and begins with an overview of the various uses of water in the food industry, along with standards and methods of treatment of wastewaters produced by food manufacturers. The book then systematically discusses the quality tests in the dairy industry; quality control for flour and flour confectionery, including pastry and cakes; and quality control methods for manufactured meat products. The book also explains the quality control in the fish industry, and then concludes with a chapter on quality assessment for edible fats and oils and fat products, such as margarine; salad oils; frying fats and shortenings; mayonnaise and salad dressings; and creams. This book is a valuable source of information for food scientists and technologists; managers in the food industry; and students.

Quality Control in the Food Industry

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Author : S. M. Herschdoerfer
Publisher :
ISBN 13 :
Total Pages : 492 pages
Book Rating : 4.0/5 ( download)

Book Synopsis Quality Control in the Food Industry by : S. M. Herschdoerfer

Download or read book Quality Control in the Food Industry written by S. M. Herschdoerfer and published by . This book was released on 1984 with total page 492 pages. Available in PDF, EPUB and Kindle. Book excerpt: The organization of quality control. Health problems in food. Chemical aspects. Food processing and nutritional values. Microbiological quality control. Statistical methods in quality control. Tasting panels. national and international standards. Quality standards and specification in the food industry.

Food Industry Quality Control Systems

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Author : Mark Clute
Publisher : CRC Press
ISBN 13 : 0849380294
Total Pages : 536 pages
Book Rating : 4.8/5 (493 download)

Book Synopsis Food Industry Quality Control Systems by : Mark Clute

Download or read book Food Industry Quality Control Systems written by Mark Clute and published by CRC Press. This book was released on 2008-10-22 with total page 536 pages. Available in PDF, EPUB and Kindle. Book excerpt: After a sordid litany of recalls courtesy of the food industry, consumers are pointing the finger at companies that have failed to institute proper recall prevention techniques. While historical analysis shows no company is exempt from recall risk, most can be prevented with an efficient and verifiable quality control program.Authored by a 20-year

Statistical Quality Control for the Food Industry

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Author : Merton R. Hubbard
Publisher : Springer Science & Business Media
ISBN 13 : 1461501490
Total Pages : 347 pages
Book Rating : 4.4/5 (615 download)

Book Synopsis Statistical Quality Control for the Food Industry by : Merton R. Hubbard

Download or read book Statistical Quality Control for the Food Industry written by Merton R. Hubbard and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 347 pages. Available in PDF, EPUB and Kindle. Book excerpt: Specifically targeted at the food industry, this state-of-the-art text/reference combines all the principal methods of statistical quality and process control into a single, up-to-date volume. In an easily understood and highly readable style, the author clearly explains underlying concepts and uses real world examples to illustrate statistical techniques. This Third Edition maintains the strengths of the first and second editions while adding new information on Total Quality Management, Computer Integrated Management, ISO 9001-2002, and The Malcolm Baldrige Quality Award. There are updates on FDA Regulations and Net Weight control limits, as well as additional HACCP applications. A new chapter has been added to explain concepts and implementation of the six-sigma quality control system.

Quality Control in the Food Industry V1

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Author : S Herschdoerfer
Publisher : Elsevier
ISBN 13 : 0323152066
Total Pages : 404 pages
Book Rating : 4.3/5 (231 download)

Book Synopsis Quality Control in the Food Industry V1 by : S Herschdoerfer

Download or read book Quality Control in the Food Industry V1 written by S Herschdoerfer and published by Elsevier. This book was released on 2012-12-02 with total page 404 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Quality Control in the Food Industry

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Author : S. M. Herschdoerfer
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (5 download)

Book Synopsis Quality Control in the Food Industry by : S. M. Herschdoerfer

Download or read book Quality Control in the Food Industry written by S. M. Herschdoerfer and published by . This book was released on 1968 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Quality Assurance for the Food Industry

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Author : J. Andres Vasconcellos
Publisher : CRC Press
ISBN 13 : 0203498100
Total Pages : 449 pages
Book Rating : 4.2/5 (34 download)

Book Synopsis Quality Assurance for the Food Industry by : J. Andres Vasconcellos

Download or read book Quality Assurance for the Food Industry written by J. Andres Vasconcellos and published by CRC Press. This book was released on 2003-12-29 with total page 449 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food companies, regardless of their size and scope, understand that it is impossible to establish a single division devoted to "quality", as quality is the responsibility and purpose of every company employee. Applying this theory demands the cooperation of each employee and an understanding of the methodology necessary to establish, implement, and

Statistical Quality Control for the Food Industry

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Author : Merton R. Hubbard
Publisher : Springer Science & Business Media
ISBN 13 : 9780834220935
Total Pages : 348 pages
Book Rating : 4.2/5 (29 download)

Book Synopsis Statistical Quality Control for the Food Industry by : Merton R. Hubbard

Download or read book Statistical Quality Control for the Food Industry written by Merton R. Hubbard and published by Springer Science & Business Media. This book was released on 2001 with total page 348 pages. Available in PDF, EPUB and Kindle. Book excerpt: Specifically targeted at the food industry, this state-of-the-art text/reference combines all the principal methods of statistical quality and process control into a single, up-to-date volume. In an easily understood and highly readable style, the author clearly explains underlying concepts and uses real world examples to illustrate statistical techniques. This Third Edition maintains the strengths of the first and second editions while adding new information on Total Quality Management, Computer Integrated Management, ISO 9001-2002, and The Malcolm Baldrige Quality Award. There are updates on FDA Regulations and Net Weight control limits, as well as additional HACCP applications. A new chapter has been added to explain concepts and implementation of the six-sigma quality control system. Anyone involved in the production foods will find this book a valuable guide for assuring the safety and uniformity of food production through application of the latest techniques in process quality control. Specifically, this text can be used effectively by those skilled in the field for reference; by entry level technicians as a training aid; and by upper management to enhance their understanding of this highly specialized field. It can also be studied by operating and service departments to assist them in total quality control efforts.

Total Quality Assurance for the Food Industries

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Author : WA Gould
Publisher : Elsevier
ISBN 13 : 1845696158
Total Pages : 452 pages
Book Rating : 4.8/5 (456 download)

Book Synopsis Total Quality Assurance for the Food Industries by : WA Gould

Download or read book Total Quality Assurance for the Food Industries written by WA Gould and published by Elsevier. This book was released on 2013-12-01 with total page 452 pages. Available in PDF, EPUB and Kindle. Book excerpt: This revision of Total Quality Assurance brings useful up-to-date methods used to assure product and process quality of food product and process quality of food products and the changes taking place in the field of quality assurance. The book is a practical authority on food quality assurance and the methods are those 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. The third edition has over 450 page of A to Z technology and practical application of the latest methods and detailed procedure in developing total quality assurance in all food plants, including sanitary standards, as well as bacteriological procedures. The text is divided in to two major parts. Part one Fundamentals: sets forth the basic principles of total quality assurance for management and the ultimate employee. These principles are necessary for the successful operation of a food firm in these times. Part two Product evaluation: the text describes the various attributes and the characteristics of food plant quality evaluation methods. Examples are given for the evaluation of a wide array of food products. The methods and procedures described in this text have been applied to most situations for control, evaluation and auditing of the quality of foods. This is a complete instruction book, easily followed, yet technically complete for the food technologist, by the proven experts in the field of sanitation and quality assurance.

Sensory Analysis for Food and Beverage Quality Control

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Author : David Kilcast
Publisher : Elsevier
ISBN 13 : 1845699513
Total Pages : 400 pages
Book Rating : 4.8/5 (456 download)

Book Synopsis Sensory Analysis for Food and Beverage Quality Control by : David Kilcast

Download or read book Sensory Analysis for Food and Beverage Quality Control written by David Kilcast and published by Elsevier. This book was released on 2010-05-24 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: Producing products of reliable quality is vitally important to the food and beverage industry. In particular, companies often fail to ensure that the sensory quality of their products remains consistent, leading to the sale of goods which fail to meet the desired specifications or are rejected by the consumer. This book is a practical guide for all those tasked with using sensory analysis for quality control (QC) of food and beverages. Chapters in part one cover the key aspects to consider when designing a sensory QC program. The second part of the book focuses on methods for sensory QC and statistical data analysis. Establishing product sensory specifications and combining instrumental and sensory methods are also covered. The final part of the book reviews the use of sensory QC programs in the food and beverage industry. Chapters on sensory QC for taint prevention and the application of sensory techniques for shelf-life assessment are followed by contributions reviewing sensory QC programs for different products, including ready meals, wine and fish. A chapter on sensory QC of products such as textiles, cosmetics and cars completes the volume. Sensory analysis for food and beverage quality control is an essential reference for anyone setting up or operating a sensory QC program, or researching sensory QC. Highlights key aspects to consider when designing a quality control program including sensory targets and proficiency testing Examines methods for sensory quality control and statistical data analysis Reviews the use of sensory quality control programs in the food and beverage industry featuring ready meals, wine and fish

Food Process Engineering and Quality Assurance

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Author : C.O. Mohan
Publisher : CRC Press
ISBN 13 : 1351869620
Total Pages : 436 pages
Book Rating : 4.3/5 (518 download)

Book Synopsis Food Process Engineering and Quality Assurance by : C.O. Mohan

Download or read book Food Process Engineering and Quality Assurance written by C.O. Mohan and published by CRC Press. This book was released on 2018-02-28 with total page 436 pages. Available in PDF, EPUB and Kindle. Book excerpt: This new book, Food Process Engineering and Quality Assurance, provides an abundance of valuable new research and studies in novel technologies used in food processing and quality assurance issues of food. The 750-page book gives a detailed technical and scientific background of various food processing technologies that are relevant to the industry. The food process related application of engineering technology involves interdisciplinary teamwork, which, in addition to the expertise of interdisciplinary engineers, draws on that of food technologists, microbiologists, chemists, mechanical engineers, biochemists, geneticists, and others. The processes and methods described in the book are applicable to many areas of the food industry, including drying, milling, extrusion, refrigeration, heat and mass transfer, membrane-based separation, concentration, centrifugation, fluid flow and blending, powder and bulk-solids mixing, pneumatic conveying, and process modeling, monitoring, and control. Food process engineering know-how can be credited with improving the conversion of raw foodstuffs into safe consumer products of the highest possible quality. This book looks at advanced materials and techniques used for, among other things, chemical and heat sterilization, advanced packaging, and monitoring and control, which are essential to the highly automated facilities for the high-throughput production of safe food products. With contributions from prominent scientists from around the world, this volume provides an abundance of valuable new research and studies on novel technologies used in food processing and quality assurance issues. It gives a detailed technical and scientific background of various food processing technologies that are relevant to the industry. Special emphasis is given to the processing of fish, candelilla, dairy, and bakery products. Rapid detection of pathogens and toxins and application of nanotechnology in ensuring food safety are also emphasized. Key features: • Presents recent research development with applications • Discusses new technology and processes in food process engineering • Provides several chapters on candelilla (which is frequently used as a food additive but can also be used in cosmetics, drugs, etc.), covering its characteristics, common uses, geographical distribution, and more

Quality Control in the Food Industry

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Author : S. M. Herschdoerfer
Publisher :
ISBN 13 :
Total Pages : 388 pages
Book Rating : 4.0/5 ( download)

Book Synopsis Quality Control in the Food Industry by : S. M. Herschdoerfer

Download or read book Quality Control in the Food Industry written by S. M. Herschdoerfer and published by . This book was released on 1984 with total page 388 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Scientific, Health and Social Aspects of the Food Industry

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Author : Benjamin Valdez
Publisher : BoD – Books on Demand
ISBN 13 : 9533079169
Total Pages : 504 pages
Book Rating : 4.5/5 (33 download)

Book Synopsis Scientific, Health and Social Aspects of the Food Industry by : Benjamin Valdez

Download or read book Scientific, Health and Social Aspects of the Food Industry written by Benjamin Valdez and published by BoD – Books on Demand. This book was released on 2012-02-01 with total page 504 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book presents the wisdom, knowledge and expertise of the food industry that ensures the supply of food to maintain the health, comfort, and wellbeing of humankind. The global food industry has the largest market: the world population of seven billion people. The book pioneers life-saving innovations and assists in the fight against world hunger and food shortages that threaten human essentials such as water and energy supply. Floods, droughts, fires, storms, climate change, global warming and greenhouse gas emissions can be devastating, altering the environment and, ultimately, the production of foods. Experts from industry and academia, as well as food producers, designers of food processing equipment, and corrosion practitioners have written special chapters for this rich compendium based on their encyclopedic knowledge and practical experience. This is a multi-authored book. The writers, who come from diverse areas of food science and technology, enrich this volume by presenting different approaches and orientations.

Guide to Quality Management Systems for the Food Industry

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Author : Ralph Early
Publisher : Springer Science & Business Media
ISBN 13 : 1461521270
Total Pages : 328 pages
Book Rating : 4.4/5 (615 download)

Book Synopsis Guide to Quality Management Systems for the Food Industry by : Ralph Early

Download or read book Guide to Quality Management Systems for the Food Industry written by Ralph Early and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 328 pages. Available in PDF, EPUB and Kindle. Book excerpt: Whenever I step into an aeroplane I cannot avoid considering the risks associated with flying. Thoughts of mechanical failure, pilot error and ter rorist action fill my mind. I try to reassure myself with statistics which tell me there is greater chance of injury crossing the road. The moment the plane takes off I am resigned to my fate, placing faith in pilots who are highly qualified and superbly trained for the task of delivering me safely to my destination. To be a passenger in an aeroplane is to express faith in the systems used by the airline. It is to express a faith in the quality of the airline's organisation and the people who work within it. The same is true of surgery. Thoughts of mortality are difficult to avoid when facing the surgeon's knife. However, faith in the surgeon's training and skill; faith in the anaesthetist and theatre technicians, faith in the efficient resources and quality of the hospital all help to convince that there is little need to worry. Apart from flying and surgery there are many facets of life which entail risk, but, knowing the risks, we willingly place our confidence in others to deliver us safely. In the consumption of food, however, few of us consider the risks. Everyday, if we are fortunate, we eat food. Food sustains and gives us pleasure. Food supports our social interactions.

Quality management systems for the food industry

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Author : Andrew Bolton
Publisher : Springer Science & Business Media
ISBN 13 : 1461521890
Total Pages : 204 pages
Book Rating : 4.4/5 (615 download)

Book Synopsis Quality management systems for the food industry by : Andrew Bolton

Download or read book Quality management systems for the food industry written by Andrew Bolton and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 204 pages. Available in PDF, EPUB and Kindle. Book excerpt: In recent years there has been growing pressure for consistent product quality, and a need for companies to demonstrate sound quality management practices in order to meet 'Due Diligence' requirements of both legislation and the quality assurance practices of customers. It has become accepted that operating to the requirements of the international standard for quality management - BS EN ISO 900- goes a long way towards meeting these needs. The objective of this book is to explain the requirements of the standard, to offer advice about achieving those requirements and to indicate what the assessors will look for at assessment time. It is important that certification to the standard is sought to support achievement of company objectives and not the reverse, and of course the standard can apply to organizations and services, just as much as to companies. Thus the word' company' in the text should be treated accordingly. lllustrative material has been presented under the logo of a fictiti ous company 'Quality Food Services' - in this context QFS does not bear any relationship whatsoever to any identically or similarly named business that may exist. Readers will find it helpful to read the book with a copy of the standard to hand, and are strongly encouraged to read the complete text before taking any steps to prepare for certification to the standard.

Food Quality Assurance

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Author : Inteaz Alli
Publisher : CRC Press
ISBN 13 : 1135459983
Total Pages : 116 pages
Book Rating : 4.1/5 (354 download)

Book Synopsis Food Quality Assurance by : Inteaz Alli

Download or read book Food Quality Assurance written by Inteaz Alli and published by CRC Press. This book was released on 2003-08-27 with total page 116 pages. Available in PDF, EPUB and Kindle. Book excerpt: The field of food quality assurance has evolved substantially over the past decade, and certain key developments have become widely accepted. These include Quality Systems (e.g., ISO 9000) and HACCP. Consequently, it has become essential for undergraduate Food Science and Food Technology students preparing for careers in the food industry to have some basic training in these systems as part of the curricula in their university or college programs. Food Quality Assurance: Principles and Practices integrates the latest principles, practices, and terminology of food safety systems with those of quality management systems to provide an understanding of a single food quality management system. Chapters define industry terminology, review the differences and components of food quality and food safety, explain Quality Programs and Quality Systems, and thoroughly examine Good Manufacturing Practices and HACCP. Written primarily as an undergraduate-level text for Food Quality Assurance and Food Quality Management courses, the book combines the fundamentals of food safety and quality systems with the latest data from recognized international and national organizations. This is an essential guide for teaching food quality assurance to students.

Quality Control for the Food Industry

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Author : Amihud Kramer
Publisher :
ISBN 13 :
Total Pages : 0 pages
Book Rating : 4.:/5 (631 download)

Book Synopsis Quality Control for the Food Industry by : Amihud Kramer

Download or read book Quality Control for the Food Industry written by Amihud Kramer and published by . This book was released on 1973 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: