Quality is defined as a combination of characteristics that determine a product's acceptability to consumers. Food quality can be evaluated using subjective, objective, and microscopic methods. Sensory attributes like appearance, color, shape, size, and firmness are important quality parameters evaluated by buyers, sellers, and consumers. Sensory evaluation involves trained panels assessing attributes like taste, smell, texture, and sound. It is important for quality control, product development, and marketing. Maintaining quality involves controlling raw materials, processing, sanitation, handling, distribution, and meeting consumer standards.
This seminar talks about what is sensory evaluation, types and needs for sensory evaluation. Quality control and quality assurance and the use of sensory evaluation in food industries. Minimum requirement and new developments in QC/Sensory program.
Water activity is the moisture content of the food which is available for microbial growth.By controlling water activity the food can be preserved for longer duration
This seminar talks about what is sensory evaluation, types and needs for sensory evaluation. Quality control and quality assurance and the use of sensory evaluation in food industries. Minimum requirement and new developments in QC/Sensory program.
Water activity is the moisture content of the food which is available for microbial growth.By controlling water activity the food can be preserved for longer duration
Thermal processing is defined as the combination of temperature and time required to eliminate a desired number of microorganisms from a food product.
The term "thermal" refers to processes involving heat.
Heating food is an effective way of preserving.
The basic purpose for the thermal processing of foods is,
to reduce or destroy microbial activity,
reduce or destroy enzyme activity,
and to produce physical or chemical changes,
to make the food meet a certain quality standard.
the types of sensory , training of sensory panelist and simple way to conduct the sensory evaluation for frozen products. how the sensory room should procedure to be followed during the sensory analysis
Thermal processing is defined as the combination of temperature and time required to eliminate a desired number of microorganisms from a food product.
The term "thermal" refers to processes involving heat.
Heating food is an effective way of preserving.
The basic purpose for the thermal processing of foods is,
to reduce or destroy microbial activity,
reduce or destroy enzyme activity,
and to produce physical or chemical changes,
to make the food meet a certain quality standard.
the types of sensory , training of sensory panelist and simple way to conduct the sensory evaluation for frozen products. how the sensory room should procedure to be followed during the sensory analysis
PST-392 Introduction to Quality Assurance (1).pptxYunesalsayadi
Introduction to Quality assurance.
According to U.S.F.D.A
“Quality should be built into the product, and testing alone cannot be relied on to ensure product quality”.
Building Quality into the product involves having controls at every stage of manufacturing and not only terminal controls.
These include controls on all input resources like:
people,
facilities,
equipment,
materials,
process
and testing etc.
Topic covers details around the Food Safety Audit's . Food safety audits are organized activities that aim to evaluate the level of the food safety management system of a food business in the pursuit of protecting public health.
Audits focus on key areas of your operations, such as your food safety management system, food storage, food preparation, sanitation, facility design, and employee hygiene.
Proper planning, extensive knowledge about food safety, and comprehensive digital management tools are the primary keys to acing food safety audits
Type Food Safety Audits
Why are food safety audits important? Consumer Safety ,Regulatory Compliance , Supplier control , Improvement of Operations , Cost reductions Types of food safety audits based on their focus
Compliance audit
Program audit
Management system audit
Key areas of a food safety audit
Food safety management system , Food storage , Food preparation , Sanitation and cleaning ,Facility design , ) Waste management , Employee hygiene
Guide for food safety audit checklist Food preparation
Food safety management system :-
Availability and accuracy of required food safety documentation, such as Standard Operating Procedures (SOPs), HACCP plans, and training records
Adequate record-keeping for temperature logs, cleaning schedules, supplier approvals, and product traceability.
Documentation of corrective actions taken to address identified non-compliance or deviations
Food storage
Proper temperature control on refrigeration units
Correct labeling and dating of food items, ensuring proper rotation and removal of expired or spoiled products.
Prevention of pests, including measures for pest control, regular inspections, and proper waste management
Food preparation
Personal hygiene of employees, including handwashing, wearing appropriate attire (e.g., hair restraints), and maintaining proper grooming.
Adequate provision of handwashing facilities and availability of hygienic supplies, such as soap and towels.
Prevention of cross-contamination, including separation of raw and ready-to-eat foods, proper cleaning and sanitization of equipment, and use of separate cutting boards and utensils.
Sanitation and cleaning
Adequate sanitation practices, including regular cleaning and disinfection of food contact surfaces, equipment, utensils, and food preparation areas.
Verification of cleaning procedures, such as frequency, methods, and use of appropriate cleaning agents.
Adequate provision and maintenance of a 3-compartment sink for tools and utensils.
Facility and equipment
Adequacy and cleanliness of facilities, including storage areas, food preparation areas, and washrooms.
Condition and cleanliness of equipment, utensils, and food contact surfaces.
Maintenance and calibration of equipment, such as thermometers or temperature monitoring devices.
Hazard Analysis and Critical Control Points (HACCP), Good Manufacturing Practices (GMPs), Allergen Control Programs, or other
risk of foodborne illnesse
2024.06.01 Introducing a competency framework for languag learning materials ...Sandy Millin
http://sandymillin.wordpress.com/iateflwebinar2024
Published classroom materials form the basis of syllabuses, drive teacher professional development, and have a potentially huge influence on learners, teachers and education systems. All teachers also create their own materials, whether a few sentences on a blackboard, a highly-structured fully-realised online course, or anything in between. Despite this, the knowledge and skills needed to create effective language learning materials are rarely part of teacher training, and are mostly learnt by trial and error.
Knowledge and skills frameworks, generally called competency frameworks, for ELT teachers, trainers and managers have existed for a few years now. However, until I created one for my MA dissertation, there wasn’t one drawing together what we need to know and do to be able to effectively produce language learning materials.
This webinar will introduce you to my framework, highlighting the key competencies I identified from my research. It will also show how anybody involved in language teaching (any language, not just English!), teacher training, managing schools or developing language learning materials can benefit from using the framework.
Synthetic Fiber Construction in lab .pptxPavel ( NSTU)
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The Roman Empire A Historical Colossus.pdfkaushalkr1407
The Roman Empire, a vast and enduring power, stands as one of history's most remarkable civilizations, leaving an indelible imprint on the world. It emerged from the Roman Republic, transitioning into an imperial powerhouse under the leadership of Augustus Caesar in 27 BCE. This transformation marked the beginning of an era defined by unprecedented territorial expansion, architectural marvels, and profound cultural influence.
The empire's roots lie in the city of Rome, founded, according to legend, by Romulus in 753 BCE. Over centuries, Rome evolved from a small settlement to a formidable republic, characterized by a complex political system with elected officials and checks on power. However, internal strife, class conflicts, and military ambitions paved the way for the end of the Republic. Julius Caesar’s dictatorship and subsequent assassination in 44 BCE created a power vacuum, leading to a civil war. Octavian, later Augustus, emerged victorious, heralding the Roman Empire’s birth.
Under Augustus, the empire experienced the Pax Romana, a 200-year period of relative peace and stability. Augustus reformed the military, established efficient administrative systems, and initiated grand construction projects. The empire's borders expanded, encompassing territories from Britain to Egypt and from Spain to the Euphrates. Roman legions, renowned for their discipline and engineering prowess, secured and maintained these vast territories, building roads, fortifications, and cities that facilitated control and integration.
The Roman Empire’s society was hierarchical, with a rigid class system. At the top were the patricians, wealthy elites who held significant political power. Below them were the plebeians, free citizens with limited political influence, and the vast numbers of slaves who formed the backbone of the economy. The family unit was central, governed by the paterfamilias, the male head who held absolute authority.
Culturally, the Romans were eclectic, absorbing and adapting elements from the civilizations they encountered, particularly the Greeks. Roman art, literature, and philosophy reflected this synthesis, creating a rich cultural tapestry. Latin, the Roman language, became the lingua franca of the Western world, influencing numerous modern languages.
Roman architecture and engineering achievements were monumental. They perfected the arch, vault, and dome, constructing enduring structures like the Colosseum, Pantheon, and aqueducts. These engineering marvels not only showcased Roman ingenuity but also served practical purposes, from public entertainment to water supply.
The French Revolution, which began in 1789, was a period of radical social and political upheaval in France. It marked the decline of absolute monarchies, the rise of secular and democratic republics, and the eventual rise of Napoleon Bonaparte. This revolutionary period is crucial in understanding the transition from feudalism to modernity in Europe.
For more information, visit-www.vavaclasses.com
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Biological screening of herbal drugs: Introduction and Need for
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for Anti-inflammatory, Antiulcer, Anticancer, Wound healing, Antidiabetic, Hepatoprotective, Cardio protective, Diuretics and
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Francesca Gottschalk from the OECD’s Centre for Educational Research and Innovation presents at the Ask an Expert Webinar: How can education support child empowerment?
1. Food Quality
Quality can be defined as combinations of attributes or characteristics of a product that have
significance in determining the degree of acceptability of that product to the consumer.
It can also be said as measure of purity, strength, physicochemical & oregano-leptic
characteristic of food products but the classical definition of quality is composite of these
characters that differentiate between individual units of the products & have significance in
determining the degree of acceptability of that unit by the user
QUALITY EVALUATION
Three methods; 1 Subjective method 2. Objective method 3.microscopic method
1. Subjective Method; Evaluating quality are based on opinion of the investigators. it includes
sense organs. It is usually a physiological reaction which is a result of past training, experience
of the individual influence of personal preference & power of perception. It is also referred as
subjective or sensory method e.g. flavor, color, touch, odour and taste.
2. Objective method; objective methods of quality are based on observations from which the
human perception is excluded. They are based on scientific tests.
Physical methods of Measurement; This is perhaps the quickest method s are generally. They
are concerned with such attributes of product quality as size, texture, color, consistency
imperfections or they may be concerned with process variables like headspace, fill, drained
weight, or vacuum
Chemical methods of measurement.
Standard analysis methods are generally used for
quantitative chemical evaluation in most cases , but these chemical analysis are often too long
& tedious as a result industries have developed method termed as quick test for such as those
for ; enzymes, moisture, fiber, pH or acidity
3. Microscopic method
They have excellent application in a quality control programme because they help in
determination of microbial count, spoilage protection in fresh and processed products and can
differentiate between cell types and organisms. These methods can be divided into
two
categories
1. Adulteration & contamination
Examination will indicate the presence of molds, insects, excreta or foreign material. Each test is
specific.
2. Differentiation between cell type , tissue type,& m/o of various stored foods
SENSORY ATTRIBUTES
1. Appearance ; of fresh fruits , fruits & vegetables is one of the first & most impt quality
parameter made by the buyers / wholesaler /retailer & consumers
2. Color ; it is perceived when the light is reflected of the commodity surface & falls upon
the eyes of the retina.It depends on light and intensity of light. Chemical & physical
2. characteristics of the commodity person’s ability to differentiate various chemical &
physical characteristics of the commodity
3. Shape & Size; Uniform & characteristic shape is an important quality characteristic
which are susceptible to mechanical injury & generally avoided by the consumer E.g.
Compact Broccoli florets are desirable for fresh markets while as fresh cut space between
the clusters of florets is impt to allow for cutting without injury for market.The size of the
product also depends on intended use, size and shape of jar.
4. Absence of defects; the product can be evaluated for presence or absence of the defects
The level of tolerance for each type of defects such as cuts , bruises , disease symptoms .
low temp injury , physiological disorder & should be determined. During quality
evaluation the % on fresh fruits & veg with each class of defect can be determined as a
guide to overall quality of product . A sensory system
E.g.; No defects -1
Slightly defect -2.
Moderate -3.
Severe –4
Extreme –5.
Can be used to describe the extent of defect on acceptability level.
5. Firmness degree of softness or crispness is often used as an instrument for objective
measurement of firmness, Subjective firmness can be used to check quality
Several firmness tests are available Eg Penetrometer, Texture analyzer
SENSORY EVALUATION
It has been defined as scientific description used to evoke major analysis internal relationship to
those characteristics foods & materials as they are perceived by a sense of sight, smell, taste,
touch, & hearing
1. The components of sensory are humans.
2. Method of sensory
3. Laboratory
4. Data analysis & interpretation
Analytical This test treats the panelists tests as discriminative or descriptive measuring
instrument & includes sensitivity assessment. The interest is on difference of any treatment or
the sample. The quality attributes of the production keeps the panel constant
Affective tests; These are based on hedonic scale. The impt shifts from the products or
samples to target population. The products are formed only once or twice and the segment of
the target population that will accept the product is determined. Analytical test are product of
3. NA>10paNNELS
Consumer Tests 200Nos
Prerequisites of sensory Tests
Well dressed panel with not less than 10 no’s for lab testing and 200 members for consumer
testing.
Training of panel for laboratory work using standard tests for specific purpose.
E.g. salt, sugar, bitterness, sweetness
Preservation of coded samples at suitable places
Discussion & development of consumers is possible in the descriptive analysis.
Data compilation and statistical analysis.
Objectives Of sensory evolution
It is impt in quality control & assurance for maintaining quality, equipment change, ingredient
of solution for the maintenance
Product development/improvements to match competent product & obtain or retain shape in
market
Newer product development
To define packing & storage profiles.
Provide product information for marketing management group.
Qualitative Grading / process
Hedonic Rating Test
Hedonic relates to pleasure, unpleasurable experience. Hedonic rating test is used to measure
the consumer acceptability of food products, the panelists is asked to rate the acceptability of a
product on hedonic scale usually 9 -------- ranging from extremely or dislike extremely Scales
with different ranges could also be used. Semi trained panelists in smaller no’s are used to
screen the no of products for selecting a few consumer preference studies
9. like extremely
8. like very much
7. like moderately
6. like slightly
5 Neither like nor dislike
4. 4 Dislike slightly
3. Dislike moderately
2. Dislike very much
1. Dislike extremely
Numerical scoring tests: One or more samples are presented to each panelists & the panelist
evaluate each sample for a specific scale for a particular characteristic indicating the rating of
the sample
Score
order
90
excellent
80
Good
70
Fair
60
Poor
Composite scoring tests
The rating scale is defined so that the specific characteristics of the product are rated separately.
The rating scale weighed so that the most impt characteristics will account for large part of a
total score .The resulting score are compared for any one panelists to assure to arrive at a
composite score. It gives more information than the numerical scoring. The method is useful in
grading and comparison of a quality attributes by indicating characteristics is at fault in poor
product
Quantity
1.
2.
3.
4.
Color
20
Continuously /viscosity 20
Flavor
40
Absence of defects
20
Quality Control
It refers to the control of all variables encountered in the process of producing a satisfactory
reliable & economical product. It is used to predict the quality the processed food & then
control the process of producing a satisfactory reliable & economical product
Reliable & economical product
It is used to predict the quality of the processed food & then control the process so that the
expected quality for each batch. This means that the quantity specification must be written &
agreed by the by the control must be identified in the process. On control must be identified in
this process is an essential in any food processing business. The purpose of quality control is to
5. 1. To protect the consumer from danger of contamination food & ensure that they got the
weight & quality of food they pay for
2. To protect the business from cheating by the supplier , damaged equipment & false
equations by the consumer & supplier
Quality assurance
Is taken up as the system of activities where purpose is to provide assurance that the overall
quality control limits (standards) are being meticulously and the product satisfies all the
requisites embodied in the intent of production
Quality reliability
It refers to the chance or probability at the marketed product will performs without problem or
failing specification & intended shelf life.
constrains
In order to maintain food quality we have considered certain parameters:
1. Raw Material should be maintained as per specifications & accordance to need. Food
processing industry should be able to utilize over market and entire food commodities only
if they don’t improve the health of consumer.
2. Processing: processing is the safety of any processed food depends on how adequate the
processing is a function of time.
3. Environmental sanitation: control of environmental factors can be provided a major
contribution to the quality & safety of the processed food .The contamination can find their
entry in the finished products through many sources like equipment, packaging, transporting
material, machines and personal equipments. A special check has been exercised for the
rodent control, house fly, cockroaches etc.
4. Handling & Distribution; food products should be handled properly and the quality of the
product should be maintained during transportation, storage and packaging.
5. Consumer ; should be educated & about their rights & the type quality what they are
purchasing & nobody should be made to pay for the same service or commodities which he
is not receiving consumer standards are very important for any industry . Such standards
assure more significance. If the food processing sector involved aims & export & foreign
markets