Quality Added Value
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Value Addition Quality Management During Preservation Processing
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Author : Suresh Chandra,
language : en
Publisher: New India Publishing Agency
Release Date : 2021-08-14
Value Addition Quality Management During Preservation Processing written by Suresh Chandra, and has been published by New India Publishing Agency this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-08-14 with Technology & Engineering categories.
ection I (Value addition) has seven Ch. (1 to 7) containing value addition and processing aspects of Ber (Zuzuba), Cape goose berry, Chicory, Ginger, edible mushrooms, tamarind and medicinal and aromatic plant. Section II (Food Preservation) covers about eleven chapters. In this section, Ch. 8 covers status and scope of Indian food industry. Ch. 9 contains the impact of antioxidants in processed food products. Ch. 10 has a utilization of pectin in semi solids or intermediate food products. Ch.11 may have applications of Ionizing radiation in food processing and other related activities. Ch.12 ranges Rice milling system from the home-scale to the large, complex modern rice-processing installations. Ch.13 covers antifungal agents or antimicrobial food additives need to utilize at extreme concentration or levels in a food to be effective when used alone for inhibiting microbial load of foods and extent their shelf-life for longer period. Ch.14 explains anti-nutritional factors present in food, including their contents of enzyme inhibitors, lectins, flatulence factors, tannins, phytic acid and saponins. Ch.15 covered artificial sweeteners are added to processed foods and beverages to impart taste without adding calories. Ch.16 contain up to date about extrusion cooking which is an emerging technology having advantages of low production cost, capable of producing end products in various shapes and sizes, from a variety of food materials with easy digestibility, maintaining hygiene and high product quality and leaving no effluents or hazardous materials. In Ch.17 the potentially useful, but so far little used process of fruit jelly is discussed. Ch.18 elaborates about the Zero energy cool chamber. Section III (Food quality) divided in eight chapters. Ch.19 covers the food spoilage and its control by different food processing methods. Ch.20 has the reason of Quality losses in fruits and vegetables after harvesting. It discussed the pre-cooling methods to remove field heat of fruits and vegetables. In Ch.21, the primary effect of chilling and freezing injury in fruit and vegetables and its symptoms on quality of foods. Ch.22 deals types of packaging materials suitable for foods. Ch.23 showed in about quality standard for food security at globally. Ch.24 deals about the development, implementation and maintenance of HACCP systems outlined. Ch.25 & Ch.26 covers need of functional foods in daily life and nutrients losses by food processing.
Adding Value Through Process Enhancement And Quality Control
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Author : Nik Zainiah Nik Abdul Rahman
language : en
Publisher:
Release Date : 2005
Adding Value Through Process Enhancement And Quality Control written by Nik Zainiah Nik Abdul Rahman and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005 with categories.
Quality Function Deployment
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Author : Alexander Hiam
language : en
Publisher:
Release Date : 1994
Quality Function Deployment written by Alexander Hiam and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1994 with Quality function deployment categories.
Quality Added Value
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Author : Mandy Krafczyk
language : de
Publisher: Springer-Verlag
Release Date : 2013-07-02
Quality Added Value written by Mandy Krafczyk and has been published by Springer-Verlag this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-07-02 with Business & Economics categories.
Mandy Krafczyk leitet aus der Zusammenführung von Qualitätsorientierung und Shareholder-Value-orientierter Banksteuerung das wertorientierte Qualitätscontrolling ab und entwickelt in diesem Rahmen den Quality Added Value, ein Instrument zur wertorientierten Qualitätssteuerung.
Adding Value Through Process Enhancement And Quality Control
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Author : Nik Zainah Abdul Rahman
language : en
Publisher:
Release Date : 2007
Adding Value Through Process Enhancement And Quality Control written by Nik Zainah Abdul Rahman and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007 with Competition categories.
Quality Of Experience Engineering For Customer Added Value Services
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Author : Abdelhamid Mellouk
language : en
Publisher: John Wiley & Sons
Release Date : 2014-07-09
Quality Of Experience Engineering For Customer Added Value Services written by Abdelhamid Mellouk and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-07-09 with Technology & Engineering categories.
The main objective of the book is to present state-of-the-art research results and experience reports in the area of quality monitoring for customer experience management, addressing topics which are currently important, such as service-aware future Internet architecture for Quality of Experience (QoE) management on multimedia applications. In recent years, multimedia applications and services have experienced a sudden growth. Today, video display is not limited to the traditional areas of movies and television on TV sets, but these applications are accessed in different environments, with different devices and under different conditions. In addition, the continuous emergence of new services, along with increasing competition, is forcing network operators and service providers to focus all their efforts on customer satisfaction, although determining the QoE is not a trivial task. This book addresses the QoE for improving customer perception when using added value services offered by service providers, from evaluation to monitoring and other management processes.
Value Addition Of Horticultural Crops Recent Trends And Future Directions
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Author : Amit Baran Sharangi
language : en
Publisher: Springer
Release Date : 2015-02-27
Value Addition Of Horticultural Crops Recent Trends And Future Directions written by Amit Baran Sharangi and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-02-27 with Technology & Engineering categories.
This book combines several ideas and philosophies and provides a detailed discussion on the value addition of fruits, vegetables, spices, plantation crops, floricultural crops and in forestry. Separate chapters address the packaging, preservation, drying, dehydration, total quality management and supply chain management of horticultural crops. The book explains value addition as a process of increasing the economic value and consumer appeal of a commodity with special reference to horticultural crops. Each chapter focuses on a specific area, exploring value addition as a production/ marketing strategy driven by customer needs and preferences. But, as such, it is also a more creative field, calling for more imagination than calculated, routine work. Value is added to the particular produce item when the product is still available when the season is out and the demand for the product exceeds the available supply. Value addition is an important factor in the growth and development of the horticultural sector, both in India and around the world. But very little information is available on this particular aspect of horticulture. Albert Einstein famously said, “Try not to become a man of success, but rather try to become a man of value.” This message is not only true for those people who want to make more of themselves, but also for those who want their creation or product in any form to excel. And it certainly applies to horticultural crops, which are extremely perishable. It is true that loss reduction is normally less costly than equivalent increases in production. The loss of fresh produce can be minimized by adopting different processing and preservation techniques to convert the fresh vegetables into suitable value-added and diversified products, which will help to reduce the market glut during harvest season. Value-added processed products are products that can be obtained from main products and by-products after some sort of processing and subsequently marketed for an increased profit margin. Generally speaking, value-added products indicate that for the same volume of primary products, a higher price is achieved by means of processing, packing, enhancing the quality or other such methods. The integrated approach from harvesting to the delivery into the hands of the consumer, if handled properly, can add value to fresh produce on the market. But most of the fresh produce has a limited life, although it can be stored at appropriate temperature and relative humidity for the same time. If such produce is processed just after harvesting, it adds value and stabilizes the processed products for a longer time. Preparing processed products will provide more variety to consumers and improve the taste and other sensory properties of food. This will also promote their fortification with nutrients that are lacking in fresh produce. By adopting suitable methods for processing and value addition, the shelf life of fresh produce can be increased manifold, which supports their availability year-round to a wider spectrum of consumers on both the domestic and international market. With increased urbanization, rising middle class purchasing power, changing food habits and a decline in making preserved products in individual homes, there is now a higher demand for industry-made products on the domestic market. In spite of all these aspects, only 1-2.2% of the total produce is processed in developing countries, as compared to 40-83% in developed countries. The horticultural export industry offers an important source of employment for developing countries. For instance, horticulture accounts for 30% of India’s agricultural GDP from 8.5% of cropped area. India is the primary producer of spices, second largest producer of fruits and vegetables and holds a prominent position with regard to most plantation crops in the world. The cultivation of horticultural crops is substantially more labor-intensive than growing cereal crops and offers more post-harvest opportunities for the development of value-added products. This book offers a valuable guide for students of horticulture, as well as a comprehensive resource for educators, scientists, industrial personnel, amateur growers and farmers.
Satisfying The Customer Quality Management And Service Provision
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Author : Benaiah Mayabi
language : en
Publisher: GRIN Verlag
Release Date : 2018-03-22
Satisfying The Customer Quality Management And Service Provision written by Benaiah Mayabi and has been published by GRIN Verlag this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-03-22 with Business & Economics categories.
Essay from the year 2018 in the subject Business economics - Business Management, Corporate Governance, , language: English, abstract: Businesses have to continue improving the quality of their goods or services to meet the needs of their clients. There are a number of things that determine the quality of such goods or services and one of them is quality management. The process of quality management, if improperly handled may affect a business' quality and negatively leading to losses. This paper therefore provides an overview of a number of things related to quality management in organizations and how they may help or destroy a business.
Achieving Cost Efficient Quality
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Author : Graham W. Parker
language : en
Publisher: Gower Publishing, Ltd.
Release Date : 1995
Achieving Cost Efficient Quality written by Graham W. Parker and has been published by Gower Publishing, Ltd. this book supported file pdf, txt, epub, kindle and other format this book has been release on 1995 with Cost control categories.
This text discusses the subject of quality in the language of business decision-making, looking at the financial implications. It shows how a quality culture can be combined with a focus on business performance, illustrating its ideas with case studies, tables and figures.
Key Challenges And Opportunities For Quality Sustainability And Innovation In The Fourth Industrial Revolution Quality And Service Management In The Fourth Industrial Revolution Sustainability And Value Co Creation
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Author : Su Mi Dahlgaard-park
language : en
Publisher: World Scientific
Release Date : 2020-12-23
Key Challenges And Opportunities For Quality Sustainability And Innovation In The Fourth Industrial Revolution Quality And Service Management In The Fourth Industrial Revolution Sustainability And Value Co Creation written by Su Mi Dahlgaard-park and has been published by World Scientific this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-12-23 with Business & Economics categories.
How can companies survive and prosper in the new economic age of the 4th Industrial Revolution? This book collects a variety of cases and quality management strategies for companies to put in place in the face of Industry 4.0. It argues that organizations that practice good quality management throughout the whole organization, and focus on satisfying their customers, employees and other stakeholders better than their competitors, are well equipped with the necessary capabilities to survive. It is a must read book for academicians, practitioners, managers and students interested in learning about the quality management philosophy, principles, tools and methods to be used in building a sustainable future where the challenges of the 4th Industrial Revolution — Industry 4.0 —are regarded and used as opportunities for survival and further growth.