Quality Control For Value Addition In Food Processing
DOWNLOAD
Download Quality Control For Value Addition In Food Processing PDF/ePub or read online books in Mobi eBooks. Click Download or Read Online button to get Quality Control For Value Addition In Food Processing book now. This website allows unlimited access to, at the time of writing, more than 1.5 million titles, including hundreds of thousands of titles in various foreign languages. If the content not found or just blank you must refresh this page
Quality Control For Value Addition In Food Processing
DOWNLOAD
Author : Rakesh Sharma Devraj
language : en
Publisher: New India Publishing Agency
Release Date : 2011-04-15
Quality Control For Value Addition In Food Processing written by Rakesh Sharma Devraj 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 2011-04-15 with Technology & Engineering categories.
The students, teachers, and researchers often need a direct reference, which is complete on the subject for teaching undergraduate or postgraduate students. The book on quality Control for Value Addition in Food Processing consists of 12 s on Food processing industry, processing plant, processing plant hazards, quality characteristics, quality control and management, food standards and statutes, food safety assurance systems, additives in food processing enzymes in food processing, waste management in food industry, marketing and export management, practical methods for quality control along with glossary and annexures. The text in has been illustrated with tables, figures and plates for better understanding of the contents. The book s have been designed as per the ICAR syllabus for UG and PG students. At present, there is not book available which gives an orientation for quality control in food processing industry. The book will be highly beneficial to both UG and PG students undergoing courses in postharvest technology, food technology, food science and technology as well as for professionals related to quality management systems in food processing industry.
Value Addition Quality Management During Preservation Processing
DOWNLOAD
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.
Quality Control In The Food Industry V1
DOWNLOAD
Author : S Herschdoerfer
language : en
Publisher: Elsevier
Release Date : 2012-12-02
Quality Control In The Food Industry V1 written by S Herschdoerfer and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-02 with Technology & Engineering categories.
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.
Value Addition Quality Control Of Meat Products
DOWNLOAD
Author : Prakash Shinde
language : en
Publisher: Scitus Academics LLC
Release Date : 2015-03
Value Addition Quality Control Of Meat Products written by Prakash Shinde and has been published by Scitus Academics LLC this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-03 with Meat categories.
Value addition in meat industry has always attracted the consumers and processors world over for the reason it gives variety, choice of products to suit their purse. Introduction of new varieties of meat product is constantly attempted by the processors and is also carefully watched by the consumers. Another aspect of value addition, which is gaining momentum, is the value added health foods. These products are designed to suit the nutritional requirement, diet restrictions of different categories of people. Energy foods for sports men, defense food and irradiated foods are developing with the specific purpose. Naturally when the value addition is done with the specific purpose the cost of the products takes the back seat while the quality with purpose is a priority like designer eggs, low fat meat recipes, high protein diets for children and self-heating cans etc. These are prepared as per the dietary guidelines and often have become an advertising tool for the manufacturing companies. While discussing about meat processing optimum utilization of by products is equally important for increasing profit and minimizing environmental pollution.
Agri Food Crops Processing Value Addition Packaging And Storage
DOWNLOAD
Author : Sasi Kumar R
language : en
Publisher: New India Publishing Agency
Release Date : 2012-01-15
Agri Food Crops Processing Value Addition Packaging And Storage written by Sasi Kumar R 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 2012-01-15 with Social Science categories.
The book deals with value addition and processing of agro-food crops. Each agro-food crop is discussed from the point of its production, processing, value addition, packaging and storage. Main food crops of special importance in the food processing sector like cereals, millets and pulses, minor forest products, fruits and vegetables and milk and milk based products are considered at length. The book gives a comprehensive account of food processing and value addition with regards to encourage for setting up small food processing industries in their local area using local agro food crops base. Indigenous food preparations based on fermented cereals and pulse, milk and other crops based products have been discussed. Various food laws and regulation by the Government to control food quality and standards are highlighted. Agro food based, food processing industry, in small or cottage scale level in their local region with available resource projects are alsodiscussed in details. An outstanding text for students, researchers and entrepreneurs in food processing with little or no previous instruction in food science and technology, food science is also a valuable reference for professionals in food processing, as well as for those working in fields that serves, regulates or otherwise interfaces with the food processing industry.
Statistical Quality Control For The Food Industry
DOWNLOAD
Author : Merton R. Hubbard
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Statistical Quality Control For The Food Industry written by Merton R. Hubbard and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Technology & Engineering categories.
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.
Food Processing Strategies For Quality Assessment
DOWNLOAD
Author : Abdul Malik
language : en
Publisher: Springer
Release Date : 2014-11-05
Food Processing Strategies For Quality Assessment written by Abdul Malik and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-11-05 with Technology & Engineering categories.
The aim of the food processing is to ensure microbiological and chemical safety of foods, adequate nutrient content and bioavailability and acceptability to the consumer with regard to sensory properties and ease of preparation. Processing may have either beneficial or harmful effects on these properties, so each of these factors must be taken into account in the design and preparation of foods. This book offers a unique dealing with the subject and provides not only an update of state-of-the art techniques in many critical areas of food processing and quality assessment, but also the development of value added products from food waste, safety and nanotechnology in the food and agriculture industry and looks into the future by defining current obstacles and future research goals. This book is not intended to serve as an encyclopedic review of the subject. However, the various chapters incorporate both theoretical and practical aspects and may serve as baseline information for future research through which significant development is possible.
Total Quality Assurance For The Food Industries
DOWNLOAD
Author : WA Gould
language : en
Publisher: Elsevier
Release Date : 2013-12-01
Total Quality Assurance For The Food Industries written by WA Gould and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-12-01 with Technology & Engineering categories.
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.
Quality Of Fresh And Processed Foods
DOWNLOAD
Author : Fereidoon Shahidi
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Quality Of Fresh And Processed Foods written by Fereidoon Shahidi and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Technology & Engineering categories.
Quality is a composite term encompassing many characteristics of foods. These include color, aroma, texture, general nutrition, shelf-life, stability, and possible presence of undesirable constituents. Obviously deterioration of quality may lead to changes in the attributes that characterize the food in its fresh or freshly processed state. In addition, quality enhancement of products may be carried out using appropriate processing techniques. Interaction of different components present with one another could have a profound effect on sensory quality of products. Meanwhile, presence of extraneous matter such as pesticides and debris may also contribute to a compromise in the quality of foods. In addition, processing often brings about changes in many attributes of food including its nutritional value. Thus, examination of process-induced changes in food products is important. In this book, a cursory account of quality attributes of fresh and processed foods is provided. The book is of interest to food scientists, nutritionists and biochemists in academia, government and industry.
Technologies In Food Processing
DOWNLOAD
Author : Harish Kumar Sharma
language : en
Publisher: CRC Press
Release Date : 2018-07-17
Technologies In Food Processing written by Harish Kumar Sharma and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-07-17 with Technology & Engineering categories.
With the unprecedented increase in the world’s population, the need for different foodprocessing techniques becomes extremely important. And with the increase in awareness of and demand for food quality, processed products with improved quality and better taste that are safe are also important aspects that need to be addressed. In this volume, experts examine the use of different technologies for food processing. They look at technology with ways to preserve nutrients, eliminate anti-nutrients and toxins, add vitamins and minerals, reduce waste, and increase productivity. Topics include, among others: • applications of ohmic heating • cold plasma in food processing • the role of biotechnology in the production of fermented foods and beverages • the use of modification of food proteins using gamma irradiation • edible coatings to restrain migration of moisture, oxygen, and carbon dioxide • natural colorants, as opposed to synthetic coloring, which may have toxic effects • hurdle technology in the food industry • the unrecognized potential of agro-industrial waste