Last edited by Ararn
Thursday, July 30, 2020 | History

3 edition of Quality control in food service found in the catalog.

Quality control in food service

Marvin Edward Thorner

Quality control in food service

by Marvin Edward Thorner

  • 54 Want to read
  • 13 Currently reading

Published by Avi Pub. Co. in Westport, Conn .
Written in English

    Subjects:
  • Food service -- Quality control.

  • Edition Notes

    Statementby Marvin Edward Thorner and Peter Burnam Manning.
    ContributionsManning, Peter Burnam, joint author.
    Classifications
    LC ClassificationsTX911.3.Q34 T48
    The Physical Object
    Paginationvii, 368 p. :
    Number of Pages368
    ID Numbers
    Open LibraryOL5213608M
    ISBN 100870551957
    LC Control Number75043293

    Food quality and safety – risk based control and operators’ responsibility along Food Supply Chains 2 Food quality and safety – a growing concern in global trade 2 Food quality and safety – the responsibility of governments and the private industry 2 Recent developments – brief overview on major changes in. Quality control is used to predict and control the quality of processed foods. It is no use producing a food, testing it to find the quality, and then trying to find a buyer for that particular batch of food. Quality control is used to predict the quality of the processed food and then control.

      Quality management plays a vital role within the food industry, across many different stages of sourcing, processing and packaging. In addition to basic laws and regulations on nutritive value, quality levels also incorporate factors such as shelf-life, raw materials, taste, texture, use of preservatives and many other indicators too. Not surprisingly, this makes it all the more important for.   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 ed by a year.

    Numerous works on non-destructive testing of food quality have been reported in the literature. Techniques such as Near InfraRed (NIR) spectroscopy, color and visual spectroscopy, electronic nose and tongue, computer vision (image analysis), ultrasound, x-ray, CT and magnetic resonance imaging are some of the most applied for that purpose and are described in this book.   The book discusses the novel scientific approaches for the improvement of the food quality and offers food scientists valuable assistance for the future. The detailed methodologies and their practical applications could serve as a fundamental reference work for the industry and a requisite guide for the research worker, food scientist and food analyst. It will serve as a valuable tool for the.


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