Quality Control in the Food Industry (ePub)

This book Contain the discipline of quality control in two parts. The first deals with measurements which in turn are divided into two major groupings. The first grouping may be called sensory, and includes what may be called the positive attributes of quality which are classified into the categories of appearance as observed by the eye; kinesthetics as felt by hand or mouth; and flavor as tasted and smelled by mouth and nose (Chapters 3 to 9). The other major grouping in the measurement section may be called the hidden atAtributes of quality in that the consumer is unable, by the use of his senses, to evaluate such attributes of the product which he consumes. These hidden attributes may be classified into the categories of wholesomeness and adulterations (Chapters 10 and 11).The second section also includes two groupings. The first deals with the application of the measurements, and is therefore concerned with the utilization and integration of the individual test procedures into grades and standards of quality, sampling, and reporting of results on the basis of statistical principles which would supply the means for decision making (Chapters 12 to 15).The second grouping in this last section also consists of statistical methods which are recently being classified under the title of "e;operaAtions research,"e; and are presented here as part of the quality control function by which men, materials, and machines are so handled that quality and profits are maximized, and cost and waste minimized (Chapters 16 to 18).In this volume we have attempted to outline the fundamental principles rather than present details of procedures, many of which are available elsewhere.