Keeping quality

The 0 -S.V alcoholic potassium hydroxide solution Is prepared by dissolving 16g. of potassium hydroxide pellets in 500 ml. of alcohol (or industrial spirit) contained in a bottle closed by a cork. After standing for 24 hours, the clear solution is decanted or filtered from the residue of potassium carbonate. It is said that a solution in methyl alcohol has better keeping qualities than that in ethyl alcohol. 

III. "Generous" or Fortified Wines, 17—21% alcohol. Thek nature and keeping qualities depend heavily on the addition of distilled wine spkits. 

The transition between where quality improvement stops and quality control begins is where the level has been set and the mechanisms are in place to keep quality on or above the set level. In simple terms, if quality improvement reduces quality costs from 25% of turnover to 10% of turnover, the objective of quality control is to prevent the quality costs rising above 10% of turnover. This is illustrated in Figure 2.4. 

Haltbar-keit, /. stability, etc. (see haltbar) keeping quality endurance, -machen, n., -machung, /. making stable, etc. (see halt-bar) stabilizing preserving, conserving. 

The monoethanolamine-hydrochloric acid buffer has a buffering capacity equal to the ammonia-ammonium chloride buffer commonly employed for the titration of calcium and magnesium with EDTA and solochrome black (compare Section 10.54). The buffer has excellent keeping qualities, sharp end points are obtainable, and the strong ammonia solution is completely eliminated. 

Add 3 drops of chloroform or 10mgL 1 of mercury(II) iodide these compounds improve the keeping qualities of the solution. 

C for 6 hours, and allow the solution to stand for 24 hours. If a precipitate forms, filter through a Whatman No. 42 filter paper. This reagent has good keeping qualities and no precipitation should occur for at least 3 months. 

Statistical process control (SPC) is an important on-line method in real time by which a production process can be monitored and control plans can be initiated to keep quality standards within acceptable limits. Statistical quality control (SQC) provides off-line analysis of the big picture such as what was the impact of previous improvements. It is important to understand how SPC and SQC operate. 

Enrichment of processed food with plant material or plant extracts rich in polyphenols has two aspects in relation to human nutrition and human health. Food protected against oxidation has better keeping quality and will stay healthy longer since formation of toxic oxidation products, like cholesterol oxides, is being prevented (Britt et al., 1998). The other aspect is the beneficial effects of the intake of polyphenols on human health. Both of these aspects are, however, related to the availability of the phenolic substances. 

Moyssiadi T, Badeka A, Kondyli E, Vakirtzi T, Savvaidis I and Kontominas M G (2004), Effect of light transmittance and oxygen permeability of various packaging materials on keeping quality of low fat pasteurized milk chemical and sensorial aspects , International Dairy Journal, 14, 429 -36. 

Significantly improve keeping qualities of polyunsaturated fats and oils. 

Not every fishing system works as well and preserves fish as long as the ones used in Iceland and Norway. Spoilage at sea is very common and contributes substantially to the loss of fishery resources. Several factors affect the keeping quality of fish held cai trawlers. One factor is the temperature of the water from which the catch is taken. Fish from hi temperature water needs less chilling to inhibit enzyme activity fish from very low temperature waters need very low temperature chilling to retard enzyme activity (13). 

Others. The only top-fermented beer in Scandinavia is Hvidt EQ it has a low alcohol content (2.6% vol), a high level of extract, and is very mildly hopped. Smoke Beer is manufactured in Germany and Denmark. It is made entirely from malt that is dried by direct beechwood fumes. In Denmark it is called Skibs LQ (Ships Beer) and for centuries was intended for consumption in the Danish Navy and Marines since it had better keeping qualities than the ordinary beers. It is top-fermented with low alcoholic content. 

Abbot, J. and Waite, R. 1962. The effect of antioxidants on the keeping quality of whole milk powder. I. Flavones, gallates, butylhydroxyanisole and nordihydroguaiaretic acid. J. Dairy Res. 29, 55-61. 

Christensen, L. J., Decker, C. W. and Ashworth, U. S. 1951. The keeping quality of whole milk powder. I. The effect of preheat temperature of the milk on the development of rancid, oxidized and stale flavors with different storage conditions. J. Dairy Sci. 34, 404-411. 

Pont, E. G. 1964. The relationship between the swift test time and the keeping quality of butterfat. Aust. J. Dairy Technol. 19, 108-111. 

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