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Total quality assurance for the food industries
This book is a practical authority on food quality assurance and the methods 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. 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 1 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 2 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.
Part 1 Fundamentals: Introduction to total quality assurance-- Modern concepts of quality assurance-- Quality control and the use of CEDAC-- Productivity and total quality assurance-- Sampling for product evaluation and line control-- Statistical quality and process control-- Variable -- raw materials and ingredients-- Variable -- machines-- Variable -- methods-- Variable -- people power-- Food plant sanitation-- Fundamentals of research and development-- Communicating quality and the cost of quality-- Specifications and quality standards. Part 2 Product evaluation: Packaging and container integrity evaluation-- Sugar, salt and seasonings-- Flavor-- Odor-- Physical evaluation of color-- Size, shape, symmetry and style-- Maturity/character and total solids/moisture (specific gravity)-- Texture-tenderness, crispness, firmness-- Rheology/viscosity/consistency-- Defects -- imperfections of appearance-- Drosophila and insect control-- Enzyme activity-- Alcohol in foods and beverages-- Fats and oils-- Total acidity and pH-- Mold-counting methods and principles-- Water activity-- Records data and reports-- Total quality assurance.
Dr Wilbur Gould is Professor Emeritus of Food Science and Technology, Department of Horticulture, and former Director of the Food Industries Center and The Ohio State University, Executive Director of Mid-America Food Processor Association, as well as a consultant to the food industries.
BIBLIOGRAPHYCHAPTER 18. ODOR; CLASSIFICATION; ODOR TRANSITIONS; ODOR AND FLAVOR DEFECTS; BIBLIOGRAPHY; CHAPTER 19. Physical Evaluation of Color; LIGHTS AND LIGHTING; SUBJECTIVE COLOR EVALUATION; OBJECTIVE COLOR EVALUATION; CHEMICAL EVALUATION OF COLOR; BIBLIOGRAPHY; CHAPTER 20. Size, Shape, Symmetry and Style; SIZE; SHAPE AND SYMMETRY; CHANGE OF FORM OR STYLE OF PACK; BIBLIOGRAPHY; CHAPTER 21. Maturity/Character and Total Solids/Moisture (Specific Gravity) ; MATURITY/CHARACTER; SPECIFIC GRAVITY/TOTAL SOLIDS/MOISTURE; SUCCULENCE; BIBLIOGRAPHY.