Quality control in the food industry / editor S. M. Herschdoerfer

Contributor(s):

Herschdoerfer, S. M [editor]

Material type:

TextSeries: Food science and technology. A series of monographs (Academic Press)New York : Academic Press, 1972Edition: 2a ediciónDescription: 4 volúmenes ; ilustraciones, gráficas, diagramas, tablas, fotosSubject(s):

DDC classification:

664.07 Q35 1972 20

LOC classification:

TP372.5 .Q35 1972

Contents:

v. 1. The organization od quality control -- Health problems in quality control: chemical aspects -- Health problems in quality control: Microbiological aspects -- Statistical methods in quality control -- Tasting panels: sensory assessment in quality control -- Food standards v. 2. Water -- Dairy products -- Flour and bread -- Flour confectionary -- Meat and meat products -- Fish and fish products -- Edible fats and oils v. 3. Quality control of fruits and vegetables and their products -- Canned and bottled food products (Soups, mayonnaise, sauces and vinegar) -- Alcoholic bevereges and vinegars -- Soft drinks -- Flavouring materials and their quality control -- The sugar industry -- Chocolate and sugar confectionary, jams and jellies -- Quality control of prepared food mixes -- Frozen desserts -- Quality assurance of incoming packing materials for the food industry -- Automatic control

Scope and content: Quality Control in the Food Industry, Volume 2 focuses on 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, packaging, storage, and distribution. The book describes the principles of quality control in industries such as soft drinks; dairy products; flour and bread; flour confectionery; meat and fish, and their products; and edible fats and oils. This volume is organized into seven chapters and begins with an overview of the various uses of water in the food industry, along with standards and methods of treatment of wastewaters produced by food manufacturers. The book then systematically discusses the quality tests in the dairy industry; quality control for flour and flour confectionery, including pastry and cakes; and quality control methods for manufactured meat products. The book also explains the quality control in the fish industry, and then concludes with a chapter on quality assessment for edible fats and oils and fat products, such as margarine; salad oils; frying fats and shortenings; mayonnaise and salad dressings; and creams. This book is a valuable source of information for food scientists and technologists; managers in the food industry; and students.

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Holdings
Item type	Current library	Collection	Call number	Vol info	Copy number	Status	Barcode
Libro	Ingenieria Agroindustrial	General	664.07 Q35 1972 V.1 (Browse shelf(Opens below))	Volumen: 1	Ej. 1	Available (Préstamo interno)	1102000949
Libro	Ingenieria Agroindustrial	General	664.07 Q35 1972 V.2 (Browse shelf(Opens below))	Volumen: 2	Ej. 2	Available (Préstamo 5 días)	1102014859
Libro	Ingenieria Agroindustrial	General	664.07 Q35 1972 V.2 (Browse shelf(Opens below))	Volumen: 2	Ej. 1	Available (Préstamo interno)	1102000950
Libro	Ingenieria Agroindustrial	General	664.07 Q35 1972 V.3 (Browse shelf(Opens below))	Volumen: 3	Ej. 1	Available (Préstamo interno)	1102000966

La biblioteca tiene v. 1, v. 2 y v. 3

Incluye bibliografías

v. 1. The organization od quality control --
Health problems in quality control: chemical aspects --
Health problems in quality control: Microbiological aspects --
Statistical methods in quality control --
Tasting panels: sensory assessment in quality control --
Food standards v. 2. Water --
Dairy products --
Flour and bread --
Flour confectionary --
Meat and meat products --
Fish and fish products --
Edible fats and oils v. 3. Quality control of fruits and vegetables and their products --
Canned and bottled food products (Soups, mayonnaise, sauces and vinegar) --
Alcoholic bevereges and vinegars --
Soft drinks --
Flavouring materials and their quality control --
The sugar industry --
Chocolate and sugar confectionary, jams and jellies --
Quality control of prepared food mixes --
Frozen desserts --
Quality assurance of incoming packing materials for the food industry --
Automatic control

Quality Control in the Food Industry, Volume 2 focuses on 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, packaging, storage, and distribution. The book describes the principles of quality control in industries such as soft drinks; dairy products; flour and bread; flour confectionery; meat and fish, and their products; and edible fats and oils. This volume is organized into seven chapters and begins with an overview of the various uses of water in the food industry, along with standards and methods of treatment of wastewaters produced by food manufacturers. The book then systematically discusses the quality tests in the dairy industry; quality control for flour and flour confectionery, including pastry and cakes; and quality control methods for manufactured meat products. The book also explains the quality control in the fish industry, and then concludes with a chapter on quality assessment for edible fats and oils and fat products, such as margarine; salad oils; frying fats and shortenings; mayonnaise and salad dressings; and creams. This book is a valuable source of information for food scientists and technologists; managers in the food industry; and students.

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