Food production quality

Selivanova L. V. Meditsinskiye aspekty khimizatsii sel skogo khozyaystva i kachestva pish-chevykh produktov (Medical Aspects of Using Chemicals in Agriculture and Food Product Quality). Moscow, 1989. P. 418-441. 

Rockland, L.B., and S.K. Nishi. 1980. Influence of water activity on food product quality and stability. Food Technol. 34, no. 4 42-51, 59. 

During processes such as baking and extrusion, prediction of material phases is critical to control the final food product quality. Therefore, state diagrams are of great importance for developing predictive capabihties for food materials as they... 

Where steam is used for cleaning, to sterilise either plant or product by direct injection, then it can become an integral part of the food. The composition of steam must therefore be controlled with respect to the additives employed for treatment. Since it is possible for chemicals added to boiler feed water to be carried with the steam to the point of use. No boiler feed water treatment chemical should be employed till it has been shown to be safe in respect of food product quality. In the UK permitted chemicals include [HMSO 1983] ... 

For what concern the food production, quality control is an important aspect from the point of view of providing foods of acceptable nutritional value, and for providing safety of products. Several characteristics such as size, shape, density, maturity, moisture content, oil content, flavor, firmness, tenderness, color, defects, blemishes, and so on, are routinely used in the quality control of agricultural and biological food products. Until recently, most analytical techniques, used in quality control, required isolation of the food component of interest and subsequent analysis. The original properties of the product are, therefore, destroyed during sample preparation and analysis. Oftentimes, such analyses are expensive, time-consuming, and require sophisticated instmmentation, and hence are not suited for on-line quality control of food products. 

Dale, L.M. et al. (2013) Hyperspectral imaging applications in agriculture and agro-food product quality and safety control a review. AppL Spectrosc. Rev., 48 (2), 142-159. 

In general, nonconventional protein foods must be competitive with conventional plant and animal protein sources on the bases of cost delivered to the consumer, nutritional value to humans or animals, functional value in foods, sensory quality, and social and cultural acceptability. Also, requirements of regulatory agencies in different countries for freedom from toxins or toxic residues in single-cell protein products, toxic glycosides in leaf protein products, pathogenic microorganisms, heavy metals and toxins in fish protein concentrates, or inhibitory or toxic peptide components in synthetic peptides must be met before new nonconventional food or feed protein products can be marketed. 

Optimization of nourishment for the population of Ukraine is a key factor in improving the health of the nation. Therapeutic and preventive significance of the fortificated food products depends on keeping to the scientifically substantiated regulated levels of fortification. Taking into consideration the above-mentioned, a sanitary and chemical control of the quality of the fortificated products seems to be of great importance. 

The researcher in food and its analysis is keenly aware that his task will not be finished until the quality of a food product can be defined completely in precise terms of its flavor, color, texture, and nutritive value. The goal is distant but the journey is well begun. The papers contained herein describe the present state of affairs in each of as many of the fields of food analysis as time for the symposium permitted. Each has been covered by an outstanding worker in his field. It is unfortunate that B. L. Oser s excellent paper on Advances in Vitamin Determination does not appear. His more comprehensive review of food analysis which appeared in Analytical Chemistry [21, 216 (1949)] should by all means be studied along with the papers contained herein. 

Quality Control Methods in Frozen Food Production and Distribution... 

The successful and profitable control of frozen food quality requires workable standards of product quality and condition and suitable methods for determining the degree of product conformance with standards. The frozen fruit and vegetable industry has developed rapidly during the past 20 years and serious concentration upon the development of adequate standards and objective methods for quality measurement is necessary. Such standards and methods should be placed on a uniform basis the country over and given official and legal status. 

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. 

In the final analysis, market price and sales volume are functions of the quality standards offered and the buyer s degree of confidence that the product will conform to the standards. Maintenance of buyer s confidence requires inspection to screen out all nonconforming products, or control over variability of quality during production and distribution to a degree where few, if any, products fail to meet the standards. Screening inspection of the finished product cannot improve quality it merely serves to segregate unacceptable from acceptable product, and results in loss of production capacity and costly waste and salvage. The second consideration provides the only sound basis for quality control in frozen food production and distribution. It operates on the old principle that an ounce of prevention is worth a pound of cure. ... 

The successful and profitable conduct of a frozen food quality program requires suitable and workable standards of product quality and condition, and suitable methods for determining the degree of product conformance with the standards. The methods used may be either subjective or objective in character, or a combination of both the most consistent and reproducible results will be obtained with objective methods. Present-day frozen food standards are, for the most part, based upon subjective methods of quality determination. These are certainly better than none at all but they are subject to considerable misinterpretation and human error, and for this reason leave much to be desired in providing a sound basis for quality control. 

AAoisture determination is probably one of the most important and most widely used analytical measurements in the processing and testing of food products. It is of economic importance both to the consumer and to the food technologist. To the technologist, the moisture content is frequently an index of stability and quality of food, while to the consumer, it may serve as a measure of quantity as well as a measure of quality. 

Most packaged foods require a barrier against gases, flavors, or odors to maintain product quality and provide acceptable shelf life. Baked foods usually need moisture protection, while fresh meats and vegetables require low or controlled exposure to oxygen... 

In spite of all these new container innovations, there are many situations where tinplate is required because of its corrosion resistance and ability to maintain product quality. Thus, it is believed that the soldered tinplate sanitary can will remain an important factor in preserving foods for many years to come. 

The proper combination of plastic and product will result in a good product with good mutual chemistry. With polyethylene and many food products, there are no problems to be solved. With other proposed combinations, a cooperative effort between the food product manufacturer, the container producer, and the resin supplier is needed to produce a high quality product. 

These objective, quantitative tests have shown that nitrile containers should protect the taste and odor of packaged foods and beverages. But the primary consideration in judging overall package performance, once safety is assured, rests on the subjective evaluations of taste, odor, and appearance. It is well known that the animal senses, in many instances, are far more sensitive than the best instruments and also are capable of integrating the individual effects of the several influences on product quality. 

Because the scent of a flower may be due to hundreds of different compounds, it is difficult for perfume manufacturers to duplicate floral scents. Establishing the identities and relative amounts of the components of a fragrance was actually impossible until the development of chromatography. Related techniques are used in forensic laboratories to match samples of fluids, by food manufacturers to test product quality, and to search for evidence of life on other planets. All these techniques depend on subtle differences in intermolecular forces to separate compounds. 

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