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Food processing quality control

Antioxidants are not important only to the health conscious food manufacturers also rely on these chemicals to maintain the shelf life of their products. Synthetic antioxidants such as butylated hydroxyanisole, butylated hydroxytoluene, propyl gallate and tert-butyl hydroquinone were widely used in food processing to control oxidation and maintain food quality. However, as these synthetic antioxidants are suspected to be carcinogenic they now have restricted use in food (Madahavi and Salunkhe, 1995). Therefore, natural antioxidant sources, especially of plant origin, are of great interest to the food industry. [Pg.144]

The term quality control has been widely and loosely employed in the frozen food industry. In the dynamic sense it means the application and control of those techniques of raw material selection, handling, processing, warehousing, and distribution which are known to be required for the production and maintenance of a given level of product quality and condition. [Pg.29]

Quality control is intended to monitor and evaluate the performances of both food and human processes that contribute to food quality. The basic principle of this function is the control circle that involves (1) the taking of a process sample by the analysis or measuring unit, (2) determining whether process results meet set tolerances or limits, (3) judging the character and level of any discrepancy, and (4) application of corrective action to adjust the system to an acceptable level (Figure 7.1.1). A distinction is made between measuring and analysis, whereby the first involves direct measurements (e.g., pH, temperature) and the second involves taking samples, sample preparation, and actual analysis. ... [Pg.555]

While quality was formerly achieved by inspection of final products, it is accomplished now by prevention through controlling critical steps in the production processes along the agri-food chain. Hazard analysis critical control points (HACCP) represent a typical example of such a preventive approach. Although this concept was developed primarily to assure food safety, the basic principle is also applicable to assuring non-safety quality attributes such as color, flavor, and nutritional value. " This section translates the HACCP principles into a critical quality control point (CQP) concept that can be part of a system to assure food quality. [Pg.560]

Food products can generally be considered as a mixture of many components. For example, milk, cream and cheeses are primarily a mixture of water, fat globules and macromolecules. The concentrations of the components are important parameters in the food industry for the control of production processes, quality assurance and the development of new products. NMR has been used extensively to quantify the amount of each component, and also their states [59, 60]. For example, lipid crystallization has been studied in model systems and in actual food systems [61, 62]. Callaghan et al. [63] have shown that the fat in Cheddar cheese was diffusion-restricted and was most probably associated with small droplets. Many pioneering applications of NMR and MRI in food science and processing have been reviewed in Refs. [19, 20, 59]. [Pg.176]

P. J. McDonald 1995, (The use of nuclear magnetic resonance for on line process control and quality assurance), in Food Processing Recent Developments, ed. A. G. Gaonkar, Elsevier, Oxford, (pp.) 23-36. [Pg.489]

Apart from routine quality control actions, additive analysis is often called upon in relation to testing additive effectiveness as well as in connection with food packaging and medical plastics, where the identities and levels of potentially toxic substances must be accurately known and controlled. Food contact plastics are regulated by maximum concentrations allowable in the plastic, which applies to residual monomers and processing aids as well as additives [64-66]. Analytical measurements provide not only a method of quality control but also a means of establishing the loss of stabilisers as a function of material processing and product ageing. [Pg.14]

This group of methods can be applied to routine quality control analyses or for process control of food additives. Many publications describe new developments but few validated procedures are available in the literature. Some applications used within the food industry remain unpublished but some details are given below. A wide variety of techniques are available including biosensors, enzymatic, pH differential methods, X-ray fluorescence and NIR. [Pg.127]

Natural products, from plants and foods to rocks and minerals, are complicated systems, but their analysis by Raman spectroscopy is a growing area. Most examples come from quality control laboratories, motivated to replace current time-consuming sample preparation and analysis steps with a less labor-intensive, faster technique but most authors anticipated the eventual application to process control. Often a method will be practiced in a trading house or customs facility to distinguish between items perceived to be of different qualities, and thus prices. [Pg.220]

It may appear much cheaper to employ a culture than add an enzyme to the food process. However, not only economic but also quality control and food safety considerations are involved in decision making in the modern commercial process. Indeed, all three elements of the choice economy, reproducibility and process safety, presented to the manufacturer, have meant that innovations involving enzymes, which may seem fine on the drawing board, have been very tardily adopted by industry. [Pg.68]

The lead time, for incorporation of enzymes as an adjunct in whatever form into commercial food processes, appears to be far longer than equivalent innovation lead times m non-food, or even pharmaceutical processes. The exception to this finding is that there are enzymes which play an important role in many analytical and quality control procedures in the food industry, without the use of which, for batch or continuous process monitoring, many product lines would not be possible. [Pg.68]

With the currently available systems for PCR-based detection and identification, however, qualitative information about the presence or absence of a certain fimgus can be obtained and this should be used to advantage in food and feed quality control because the technology has the power to provide insights into the mycotoxigenic potential of analyzed samples. This information can then be used in order to decide whether samples should proceed down the process of production or should be retained for further analysis of mycotoxins. PCR-based multiplex systems... [Pg.127]

There are two main reasons for determining biogenic amines in foods (1) their potential toxicity and (2) the possibility to use them as food quality markers (quality control of raw materials, monitoring fermentation processes, process control, etc.) [281]. [Pg.590]


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