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.
Gives information, importance and objectives of various food laws and standards of India. helps to understand indian food standards better. Functions of various food laws helps to learn to purchase food products as a consumer.
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.
Gives information, importance and objectives of various food laws and standards of India. helps to understand indian food standards better. Functions of various food laws helps to learn to purchase food products as a consumer.
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
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
Descriptive analysis is an important part of sensory evaluation. It provides information about the qualitative as well as the quantitative evaluation of food and it is widely used for obtaining detailed description about the aroma, flavour and overall texture of the food product
e global processed food industry currently accounts for almost 75% of global sales. Although the
world-wide growth of the industry is being driven by developing countries in Asia, Pakistan lags far
behind its competitors. Previous attempts to advance in the food processing industry have failed due
in large part to its supply-driven nature, intensive capital requirements and export-orientation from
the outset, having marginal impact at the grassroots level. In order to overcome these obstacles,
Miracles Trust has been targeting food processing as a priority sector, train the requisite workforce
and advocate small-scale processing initiatives to be adopted at a national level.
Previous large-scale processing ventures emphasized export or macroeconomic earnings; which only
resulted in a marginal impact at the grassroots. Sunny Miracles proposed a solution for Pakistan;
implementation of small-scale food processing, using basic hygienic solar drying and frying methods.
is also fosters a greater sense of individual ownership making it conducive to entrepreneurial
initiatives.
As the capacity of individual small-scale initiatives increase, clusters can be formed to increase the
production volume for domestic consumption as well as prepare for penetrating the export market.
Sunny Miracles aims to tackle multiple issues collectively. These include food security, food safety,
hygiene and sanitation, and unemployment.
Food quality control and assurance are the most important aspect of the safety of foods. This presentation gives a sound knowledge of the quality concept of the food industry as well as the statistical analysis of product development process.
A biosensor is an analytical device, used for the detection of a chemical substance, that combines a biological component with a physicochemical detector.The sensitive biological element, e.g. tissue, microorganisms, organelles, cell receptors, enzymes, antibodies, nucleic acids, etc., is a biologically derived material or biomimetic component that interacts with, binds with, or recognizes the analyte under study. The biologically sensitive elements can also be created by biological engineering. The transducer or the detector element, which transforms one signal into another one, works in a physicochemical way: optical, piezoelectric, electrochemical, electrochemiluminescence etc., resulting from the interaction of the analyte with the biological element, to easily measure and quantify. The biosensor reader device connects with the associated electronics or signal processors that are primarily responsible for the display of the results in a user-friendly way.[5] This sometimes accounts for the most expensive part of the sensor device, however it is possible to generate a user friendly display that includes transducer and sensitive element (holographic sensor). The readers are usually custom-designed and manufactured to suit the different working principles of biosensors.
A biosensor is a compact analytical device incorporating a biological or biologically derived sensing element either associated or integrated within a physicochemical transducer
Here are some slides to discuss about biosensors and their application which we prepared in graduation.
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Hamdard Laboratories (India), is a Unani pharmaceutical company in India (following the independence of India from Britain, "Hamdard" Unani branches were established in Bangladesh (erstwhile East Pakistan) and Pakistan). It was established in 1906 by Hakeem Hafiz Abdul Majeed in Delhi, and became
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Hamdard' is a compound word derived from Persian, which combines the words 'hum' (used in the sense of 'companion') and 'dard' (meaning 'pain'). 'Hamdard' thus means 'a companion in pain' and 'sympathizer in suffering'.
The goals of Hamdard were lofty; easing the suffering of the sick with healing herbs. With a simple tenet that no one has ever become poor by giving, Hakeem Abdul Majeed let the whole world find compassion in him.
They had always maintained that working in old, traditional ways would not be entirely fruitful. A broader outlook was essential for a continued and meaningful existence. their effective team at Hamdard helped the system gain its pride of place and thus they made an entry into an expansive world of discovery and research.
Hamdard Laboratories was founded in 1906 in Delhi by Hakeem Hafiz Abdul Majeed and Ansarullah Tabani, a Unani practitioner. The name Hamdard means "companion in suffering" in Urdu language.(itself borrowed from Persian) Hakim Hafiz Abdul Majeed was born in Pilibhit City UP, India in 1883 to Sheikh Rahim Bakhsh. He is said to have learnt the complete Quran Sharif by heart. He also studied the origin of Urdu and Persian languages. Subsequently, he acquired the highest degree in the unani system of medicine.
Hakim Hafiz Abdul Majeed got in touch with Hakim Zamal Khan, who had a keen interest in herbs and was famous for identifying medicinal plants. Having consulted with his wife, Abdul Majeed set up a herbal shop at Hauz Qazi in Delhi in 1906 and started to produce herbal medicine there. In 1920 the small herbal shop turned into a full-fledged production house.
Hamdard Foundation was created in 1964 to disburse the profits of the company to promote the interests of the society. All the profits of the company go to the foundation.
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2. Quality
It is the ultimate criterion for desirability of any product.
Food quality can be evaluated by
1. Sensory methods
2.Objective methods.
Subjective analysis:
Methods of evaluating food quality based on some
measure of perception by human senses.
3. Sensory analysis (or) sensory evaluation.
The quality of food product is assessed by means of
human sensory organs.
Ex: Appearance,flavour,colour,texture.
It is also called Subjective or Organoleptic test.
Three sub-sections:
1.Effective testing
2.Affective testing
3.Perception
4. Effective testing:
deals with objective facts about products.
Affective testing:
Subjective facts such as preferences that is how
well the products are likely to be accepted.
Also called as Consumer testing.
Perception:
Biochemical and psychological aspects of
sensation.
5. OBJECTIVE METHODS
Methods of evaluating food quality that depend on
some measure other than human senses.
Ex: characters like Density, Maturity, Moisture content, Oil
content, Tenderness.
Quality of food product depends on properties such as
1.Physical properties.
2.Mechanical properties.
3.Optical properties.
4.Electrical properties.
5.Magnetic properties.
6.Electro-magnetic properties.
6. Physical properties:
such as size, shape, weight, specific gravity, Bulk
density, volume, porosity,...
These are easy to understand and perceive
Easy to determine
Does not require sophisticated equipment.
Electro - Magnetic properties:
Having visible wavelength of 400-700 nm.
7. Optical Properties:
Appearance gives first impression about the
quality of product.
The optical properties measuring Appearance and
Texture of a material are defined by percentage of incident light
that is reflected, transmitted or absorbed by each wavelength.
Defining of colour is very important during
quality detection .
RGB colour system is used.
8. Acoustic Properties:
Based on acoustic response generated by the
product.
1.Mechanical stroke/Impulse
2.Ultrasound waves.
High power , low frequency ultrasonic excitations used to
determine Fruit tissue properties.
use to grade fruits and vegetables.
Limitations:
1. Contact between acoustic probe and sample.
2. Affected by surface characters like cracks.
9. Electrical properties:
It depend mainly on their Moisture content and
nature of water held.
Chemically bound water exerts less influence than
free water in which polar molecules can orient freely with applied
electric field.
Limitations:
Loss of viability
Electrode should touch the sample
10. Radiological properties:
Electro magnetic spectrum from x-ray to
infrared have been used for various applications.
Ex: Egg sorting,
Apple defect detection,
Real time inspection of citrus.
checking firmness of fruits and vegetables.
Quality measurement of cheese.
Meat, pork grading