Download or read book Quality Control for the Food Industry Fundamentals Applications written by AMIHUD KRAMER. and published by . This book was released on 2018 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Quality Control for the Food Industry Fundamentals Applications Vol 1 written by Amihud Kramer and published by . This book was released on 2018 with total page 568 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book QUALITY CONTROL FOR THE FOOD INDUSTRY FUNDAMENTALS and APPLICATIONS written by Amihud Kramer and published by . This book was released on 2017 with total page 570 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Fundamentals of Quality Control for the Food Industry written by Amihud Kramer and published by . This book was released on 1962 with total page 536 pages. Available in PDF, EPUB and Kindle. Book excerpt: Responsibilities and organization of the quality control department; Some general principles; Color and gloss; Viscosity and consistency; Size and shape; Defects; Kinesthetics or texture; Flavor; Taste testing; Microanalytical methods; Water, waste control, and sanitation; Government and trade standards of quality; Development of grades and standards of quality; Acceptance sampling and inspection; Recording and reporting - control charts; Evolutionary operations - EVOP; Production control; Inventory control and budgeting; Transportation.
Download or read book Quality Control in the Food Industry V1 written by S Herschdoerfer and published by Elsevier. This book was released on 2012-12-02 with total page 404 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book QUALITY CONTROL FOR THE FOOD INDUSTRY FUNDAMENTALS APPLICATIONS written by Amihud Kramer and published by . This book was released on 2017 with total page 562 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Quality Control for the Food Industry Applications written by Amihud Kramer and published by . This book was released on 1970 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Quality Control for the Food Industry written by Amihud Kramer and published by . This book was released on 1973 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Quality Control for the Food Industry written by Amihud Kramer and published by . This book was released on 1973-04 with total page 1106 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Quality Control for the Food Industry written by Amihud Kramer and published by . This book was released on 2022 with total page 566 pages. Available in PDF, EPUB and Kindle. Book excerpt: "The presentation has been made in such a discipline to replace the unaided human monitor of quality that is being attempted here, for the first time. The material selected and included in this book will prove to be useful to the student and practitioner of quality control in the food industry. Particularly the measurement of appearance and textural properties, and statistical reporting and interpretation of data, in which solid achievements have been accomplished, and these stand ready for use by the food industry Since food quality is ultimately judged by the human consumer, it appeared logical to organize this material in accordance with the human senses involved in these judgements. The book considered the discipline of quality control in two parts. The first deals with measurements which in turn are divided into two major groupings. The other major grouping in the measurement section may be called the hidden attributes of quality in that the consumer is unable, by the use of his senses, to evaluate such attributes of the product which he consumes In this book we have attempted to outline the fundamental principles rat er than present details of procedures, many of which are available elsewhere. We are however, strongly of the opinion that it is difficult to present what may be new concept and to explain it thoroughly, unless an example which i,s close to the food technologist's experience, is used in illustration. If the reader wishes to apply the procedures illustrated by the examples, he must utilise his own data in order to arrive at the specific solution which will satisfy his particular situation." -- Provided by publisher.
Download or read book Quality Control for the Food Industry Fundamentals written by Amihud Kramer and published by . This book was released on 1970 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Total Quality Assurance for the Food Industries written by WA Gould and published by Elsevier. This book was released on 2013-12-01 with total page 465 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Statistical Quality Control for the Food Industry written by Merton R. Hubbard and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 347 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Food Industry Quality Control Systems written by Mark Clute and published by CRC Press. This book was released on 2008-10-22 with total page 536 pages. Available in PDF, EPUB and Kindle. Book excerpt: After a sordid litany of recalls courtesy of the food industry, consumers are pointing the finger at companies that have failed to institute proper recall prevention techniques. While historical analysis shows no company is exempt from recall risk, most can be prevented with an efficient and verifiable quality control program.Authored by a 20-year
Download or read book Quality Control in the Food Industry written by S. M. Herschdoerfer and published by Academic Press. This book was released on 1985 with total page 486 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Statistical Process Control for the Food Industry written by Sarina A. Lim and published by John Wiley & Sons. This book was released on 2019-05-28 with total page 200 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive treatment for implementing Statistical Process Control (SPC) in the food industry This book provides managers, engineers, and practitioners with an overview of necessary and relevant tools of Statistical Process Control, a roadmap for their implementation, the importance of engagement and teamwork, SPC leadership, success factors of the readiness and implementation, and some of the key lessons learned from a number of food companies. Illustrated with numerous examples from global real-world case studies, this book demonstrates the power of various SPC tools in a comprehensive manner. The final part of the book highlights the critical challenges encountered while implementing SPC in the food industry globally. Statistical Process Control for the Food Industry: A Guide for Practitioners and Managers explores the opportunities to deliver customized SPC training programs for local food companies. It offers insightful chapter covering everything from the philosophy and fundamentals of quality control in the food industry all the way up to case studies of SPC application in the food industry on both the quality and safety aspect, making it an excellent "cookbook" for the managers in the food industry to assess and initiating the SPC application in their respective companies. Covers concise and clear guidelines for the application of SPC tools in any food companies' environment Provides appropriate guidelines showing the organizational readiness level before the food companies adopt SPC Explicitly comments on success factors, motivations, and challenges in the food industry Addresses quality and safety issues in the food industry Presents numerous, global, real-world case studies of SPC in the food industry Statistical Process Control for the Food Industry: A Guide for Practitioners and Managers can be used to train upper middle and senior managers in improving food quality and reducing food waste using SPC as one of the core techniques. It's also an excellent book for graduate students of food engineering, food quality management and/or food technology, and process management.
Download or read book Water Activity in Foods written by Gustavo V. Barbosa-Cánovas and published by John Wiley & Sons. This book was released on 2020-05-12 with total page 640 pages. Available in PDF, EPUB and Kindle. Book excerpt: This second edition of Water Activity in Foods furnishes those working within food manufacturing, quality control, and safety with a newly revised guide to water activity and its role in the preservation and processing of food items. With clear, instructional prose and illustrations, the book’s international team of contributors break down the essential principles of water activity and water–food interactions, delineating water’s crucial impact upon attributes such as flavor, appearance, texture, and shelf life. The updated and expanded second edition continues to offer an authoritative overview of the subject, while also broadening its scope to include six newly written chapters covering the latest developments in water activity research. Exploring topics ranging from deliquescence to crispness, these insightful new inclusions complement existing content that has been refreshed and reconfigured to support the food industry of today.
