Wilbur A. Gould epub Total Quality Assurance for the Food Industries

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. This book is a practical authority on food quality assurance and the methods found in practice in the food industries. It is a valuable text for the student of food science and technology and for the practicing quality assurance technologist. Contents: 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.