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QUALITY CONTROL FOR VALUE ADDITION IN FOOD PROCESSING

Dev Raj, Rakesh Sharma, V K Joshi
  • Country of Origin:

  • Imprint:

    NIPA

  • eISBN:

    9789390083756

  • Binding:

    EBook

  • Number Of Pages:

    348

  • Language:

    English

Individual Price: 1,450.00 INR 1,305.00 INR + Tax

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The students, teachers, and researchers often need a direct reference, which is complete on the subject for teaching undergraduate or postgraduate students. The book on quality Control for Value Addition in Food Processing consists of 12 s on Food processing industry, processing plant, processing plant hazards, quality characteristics, quality control and management, food standards and statutes, food safety assurance systems, additives in food processing enzymes in food processing, waste management in food industry, marketing and export management, practical methods for quality control along with glossary and annexures. The text in has been illustrated with tables, figures and plates for better understanding of the contents. The book s have been designed as per the ICAR syllabus for UG and PG students. At present, there is not book available which gives an orientation for quality control in food processing industry. The book will be highly beneficial to both UG and PG students undergoing courses in postharvest technology, food technology, food science and technology as well as for professionals related to quality management systems in food processing industry.

0 Start Pages

Preface Food processing is application of techniques in a systematic manner for preventing losses through preservation, processing, packaging, storage and distribution and ultimately to ensure greater availability of a wide variety of foods. Concern about health, nutrition, convenience and freshness are likely to drive the Indian Food Processing Industry in the years ahead, as in the rest of the world. Evolution and changes of host, pathogen and environment are the emerging concern for food safety in food processing industries. Food should not cause any harm to the consumer when it is prepared and /or eaten. So, there is great need to provide consumer guarantee on the safety aspects of the product to be consumed and gain market confidence regarding the safety of the products exported. Contaminated food may become a silent vehicle for spreading pathogens and chemicals across borders. Food safety can be met out by managing safety tools. Food Standards and Regulations must be set to ensure the safety of food. So it is important to know facts and figures of food processing industries for maintenance of quality of their products. But to enforce these, some sort of documentation is needed. A manuscript having such information would be the strongest link between the industry, academia and the consumers. The students, teachers, and researchers often need a direct reference which is complete on the subject for teaching undergraduate or postgraduate students. So the authors made an attempt to meet out this need. The book on “Quality Control for Value Addition in Food Processing” consists of 12 chapters. These chapters focus on Food Processing Industry: An Orientation, Processing Plant, Processing Plant Hazards, Quality Characteristics, Quality Control and Management, Food Standards and Statutes, Food Safety Assurance Systems, Additives in Food Processing, Enzymes in Food Processing, Waste Management in Food Industry, Marketing and Export Management, Practical Methods for Quality Control along with glossary and annexures. The text in the chapter has been illustrated with tables, figures and plates for better understanding of the contents. The book chapters have been designed as per the ICAR syllabus for UG and PG students. At present, there is no book available which gives an orientation for quality control in food processing industry. The book will be highly beneficial to both UG and PG students undergoing courses in Postharvest Technology, Food Technology, Food Science and Technology as well as for professionals related to quality management systems in food processing industry. We acknowledge from the core of our heart for the valuable guidance and support received from numerous publications of many committed and dedicated members of scientific community who have contributed tirelessly in the field of food quality and management system. Their assistance for the information obtained from literature and websites that were consulted during the preparation of the manuscript is thankfully acknowledged. With deep sense of pride and dignity, authors express heartfelt sense of gratitude and regards to Hon’ble Vice Chancellor, Dr K R Dhiman; Director of Research, Dr S K Sharma and Dean, Dr R C Sharma, Dr YS Parmar University of Horticulture and Forestry, Nauni, Solan with whose guidance, scientific knowledge, constructive criticism and constant encouragement, we have been able to publish this manuscript. Words are inadequate to express our gratitude towards our most venerable parents and family members whose constant inspiration and innumerable sacrifices have encouraged us to complete this goal. It is hoped that the book will be welcomed and its benefits will be availed by an increased number of food professionals like students, researchers, teachers and all those who have interest in the subject. Although, every care has been taken by the authors while writing this text book even then spelling mistakes, overlapping; repetition of brief portion here and there could not be helped. Needless to say, errors and omissions are solely our. Constructive criticisms and suggestion by the readers are welcome for improving the quality of manuscript. Reader’s indulgence in this regard is highly solicited.

 
1 Chapter 1 : Food Processing Industry: An Orientation

1.0. Introduction Any commodity, produce or harvest in organic or inorganic form to be fit to eat by a particular society, and contributes materially towards growth and repair of tissue is known as food. Food processing is application of techniques in a systematic manner for preventing losses through preservation, processing, packaging, storage and distribution to ensure greater availability of a wide variety of foods. It is a set of methods and techniques used to transform raw ingredients into food for consumption by humans or animals. The early stages of food processing were largely confined to primary processing of food crops, commodities and produce whereby all these rendered fit for consumption or sale in the markets. Processing of rice and oil seeds were the necessities of that time for living. Later on, World War II gave a fillip to some of other food processing industries to meet the demand of the defence forces of the country. Fruits and vegetables processing; wheat and sugar milling drew support and sustenance from the exigencies created by war. Post war situation almost merged into the post-independence scenario. However, food processing industry received its first major impulse after independence. During this time, all the primary food processing industries received top most priority and all necessary support from the Governments in the country.

1 - 12 (12 Pages)
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2 Chapter 2 : Processing Plant

2.0. Introduction Before dealing with the various processes involved in the processing of fruit and vegetables or any food commodity on commercial scale, it is necessary to consider certain important factors such as investment, site, building, water supply, staff, labour etc. which are essential for the successful running of the food processing plant. Processing plant is the premises, buildings, structure and equipment used in the preparation, processing, handling, transportation and storage of any food commodity / fruits and vegetables / the processed products. The design and layout of the food processing plant is of great importance, besides other important factors. The food processing plant may be single storeyed or multi-storeyed depending upon capacity of production and viability of the plant e.g. if the production of the plant is assumed to be small and processing plant have to run only for short duration during the year then single storeyed processing plant can serve the purpose. Plant layout, product layout and process layout are the most important components for setting up of food processing industry and can determine the working efficiency of unit. Sanitary requirements in food processing plant are also important for marketing of the prepared product in national and international market. Sanitary requirement is as important in food processing plant as is the treatment of the effluent waste. For setting up of the food processing plant certain guidelines have been laid out by FPO, 1955.

13 - 38 (26 Pages)
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3 Chapter 3 : Processing Plant Hazards

3.0. Introduction A hazard is any factor that may be present in the food or food products and can cause harm to the consumer either through injury or illness. Hazards may be biological, chemical and physical. It may be a biological, chemical or physical property or condition of food with the potential to cause an adverse health effect. Therefore, these hazards can be grouped into three broad categories (Fig 3.1). Further, various stages during which processing hazard can takes place in a food industry is illustrated through Fig. 3.2. Effect of different potential hazards on human health along with symptoms is presented in Annexure IV.

39 - 56 (18 Pages)
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4 Chapter 4 : Quality Characteristics

4.0. Introduction Quality is a measure of the degree of excellence or degree of acceptability by the consumer. By quality, one can differentiate the individual unit of a product from the other units and can determined the degree of acceptability of the individual unit by the consumer. The quality may also be defined in term of end use and may vary depending upon consumer’s perception and need. According to USDA Marketing Workshop Report (1951) “quality is the combination of attributes or characteristics of a product that have significance in determining the degree of acceptability of the product to the user”. For industry, quality is a measure of purity, strength, flavour, colour, size, maturity, workmanship and conditions or any other distinctive attributes of the product. According to Code of Federal Regulations “Quality is the inherent properties of any processed product which determine the relative degree of excellence of such product and includes the effect of preparation and processing and may or may not include the effects of packaging or added ingredients/ additives”.

57 - 70 (14 Pages)
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5 Chapter 5 : Quality Control and Management

5.0. Introduction Quality control is generally defined as the regulation by law of food manufacture, distribution and sale in order to prevent health hazards and fraud to the consumers. Thus, it becomes a criminal offence to sell adulterated, filthy or contaminated foods. Quality control is the scientific control of production. There are certain basic fundamentals which are required for successful running of the food processing industry. So, for successful quality control in an industry / organization certain management systems are needed. Depending upon consumer requirement and satisfaction, quality management system is based on four important pillars like management responsibility, resource management, product / service realization and measurement, analysis & improvement. This management system is also important for ISO certification in an organization / industry.

71 - 100 (30 Pages)
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6 Chapter 6 : Food Standards and Statutes

6.0. Introduction Food is the basic need of all living organisms and hence, its quality should be given top priority. Food processing involves number of unit operations for material handling and there are always chances that the food may be contaminated or adulterated. The food is said to be contaminated if food is injurious to health and contain filthy, putrid rotten odour of insect pests etc. and can affect a large number of the populations at a time and hazards may occur. However, a food is said to be adulterated if it contains any other substance which affects the nature and quality product or substance is substituted with cheaper substance. So, it is essential to set the minimum limits of the desirable characteristics required and the maximum limits of the undesirable components that the food should contain. This helps to set common standards for commodities and to prevent confusion among the consumers.

101 - 124 (24 Pages)
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7 Chapter 7 : Food Safety Assurance Systems

7.0. Introduction The food safety is one of the most important of assurance system required for global expansion of trade between developed and developing countries. Assurance that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use is known as food safety concept. It is set of conditions and measures taken during the food chain like production, processing, storage and distribution in order to ensure that, the product consumption does not represent a risk to the human health.

125 - 148 (24 Pages)
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8 Chapter 8 : Additives in Food Processing

8.0. Introduction Food additives are the substances not normally consumed as a food by itself and contain or not contain nutritive value but are added to food to improve freshness, sensory and keeping quality of food. So, a food additive is defined as a substance or a mixture of substances other than the food stuff incorporated in food either directly or indirectly as a result of any phase of production, processing, storage or packaging to improve or maintain the nutritional value, enhance quality, consumer acceptability and facilitate the preparation of materials e.g., acid, alkali, bleaching agents, emulsifying & sterilizing agents, flavours, colours, nutrient supplements, clarifying agents, humectants, chemical preservatives etc. Every food available in the market or at home contains food additives. So, now the question arises that whether additives are safe from consumption/toxicological point of view or not? What are the facts or fictions, if additives are to be used in the food preparation? These are the most important questions to be answered and discussed before their use in food industry.

149 - 170 (22 Pages)
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9 Chapter 9 : Enzymes in Food Processing

9.0. Introduction Enzymes are organic biocatalysts which initiate and control biological reactions. A catalyst is an agent affecting the velocity of a chemical reaction without appearing among the final products of the reaction. Unlike general catalysts, enzymes are specific in nature and function at a temperature of approximately 37o C and pH close to neutrality. All enzymes are proteins but all proteins are not enzymes. These are distributed among the cell and tissues of plants and animals. Use of malted barley in brewing, yeast in the production of alcoholic beverages and wrapping of meat in the bruised leaves of papaya tree for tenderizing meat are techniques that have been used for centuries. In bread and cheese making also, enzymes have been exploited from generation to generation. Thus, enzymes have been used without knowing the nature of enzyme as catalysts and reactions involved. However, it is only recently that nature and action of enzyme is known and its importance in food industry is realized.

171 - 176 (6 Pages)
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10 Chapter 10 : Waste Management in Food Processing

10.0. Introduction Food processing is an important sector in agriculture, the scope of which has increased manifold that can help to prevent wastage of perishable commodities to a great extent. But, at the same time, food processing industries generate a large quantity and variety of food products, provide employment to a large number of people and uplift their economic status. The production, processing and preparation of food, all results in generation of huge quantity of waste material causing health hazards due to environmental pollution. The waste material may be in the form of leaf/ straw, waste during harvesting, food preparation waste, after processing waste, unused material as waste, food processing operation waste etc. The huge wastage of the food material is due to lack of control on such agri-economy practices. So, the disposal of waste material has become a challenge to the processors, as different agencies are pressurizing for an environment friendly treatment of waste material. The utilization of waste for the production of value added products is very important in the management of food processing waste. Different types of food industries wastes are: i) fermentation industry waste, ii) fruit and vegetable industry waste (Table 10.1) iii) Sugar and starch industry waste, iv) diary industry waste, v) meat processing industry waste, vi) coffee industry waste and vii) palm oil industry waste, viii) fish processing industry waste. So, there is great need to find out options which have positive values of food waste. The options having positive values are: i) minimization of the waste generation, ii) development of value added products. Most of fruit and vegetable wastes are a rich source of vital constituents like carbohydrates, proteins, fats, minerals, fibres etc. Mango seed kernel is rich in carbohydrates, fats, proteins, minerals; orange, melon and pumpkin seeds can provide fats and mineral matters. Apricot kernels are rich source of oil (45%) and proteins.

177 - 186 (10 Pages)
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11 Chapter 11 : Marketing and Export Management

11.0. Introduction Agricultural marketing is one of the important branches of agricultural economics. Farmers have one commodity or the other in surplus and need to be disposed off or sold to earn some money to satisfy other needs, which otherwise cannot be satisfied on the farm or in the village. Thus, agricultural marketing has two-fold objective i.e. Sale of surplus commodities and buy other commodities to satisfy family needs. In modern commercial agriculture, the surpluses with farmers are steadily rising, so also their family needs are changing with the change in lifestyle. Therefore, agricultural marketing has assumed important place. Traditionally, market is place or building where buying or selling of goods takes place. But, in modern times with fast and long distance communication facilities like telephone, market is no more restricted to a particular place only, but it has become wider and has assumed regional, national or even international status. Buying and selling is finalized on telephones only from distant places. Thus, the concept of market has radically changed. So, marketing of food/ processed food is an important and vital constituent of modern business management. Knowledge about market is critical for the success of the product in such a highly competitive global market place. Now a day, in such modern time, marketing is itself a highly specialized and distinctive discipline. Based on marketing rules and laws, marketing is sometimes regarded as marketing science. Modern marketing strategies, tools and techniques have attained such complexity that marketing is linked with those of the modern warfare. The results of the marketing wars are witness by Cola wars and other brand bars being fiercely fought in the global market. So, the markets have become virtual battlefield for the brand wars. Markets and technologies are the two powerful forces driving the food processing industry. Further packaging has become a powerful tool in the promotion and marketing of the processed food products.

187 - 220 (34 Pages)
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12 Chapter 12 : Practical Methods for Quality Control

12.0. Introduction The benefits of food laws to the consumers and the processing industries depend upon the efficacy with which the laws are implemented. The implementation of laws requires not only a well organized national infrastructure for inspection and quality control, but also requires reliable methods of analysis, that can be used to check the quality standards for improvement of the food product w.r.t. nutrition, safety and sensory attributes. Early and accurate analysis of food product prior to preservation, during preservation or post preservation is a crucial component for quality evaluation and their quality control. Quality control in food industries depends upon three principles viz. i) raw material control, ii) process control and iii) finished product inspection. Once a product has gone through the manufacturing process, little can be done to alter its quality or to overcome the faults. Examination of the finished product at the most represents analysis with respect to standards – to accept or reject. Effective control over the raw material and process minimizes the rejection of the products. The food spoilage can be managed most effectively, if control measures are introduced at an early stage of food preparation/contamination. Reliance on symptom is often not adequate because spoilage may occur before symptom appears. The spoilage of the food may affect sensory, physical, chemical or microbiological attributes. Therefore, now a day, food processors want to analyze their food samples quickly without any delay in shipment for which they have to depend on the different methods for their quality evaluation. The analysis and quality control of food products involve physical, chemical, microbiological and sensory methods. So, widely used standard procedures / methods for evaluation of quality of food prior to preservation, during preservation or post preservation has been given in this chapter for easy implementation.

221 - 272 (52 Pages)
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13 End Pages

Glossary Adulteration : Mixing of a food item with material of inferior quality or of an undesirable nature. Anticaking agents : Anticaking agents prevent food particles from adhering to each other and becoming solid lump in damp weather. Antioxidant : Any substance that reduces oxidative damage by scavenging free radicals/electrons. Antioxidants terminate these chain reactions by removing free radical intermediates and inhibit other oxidation reactions by being oxidized themselves. Or Antioxidant is a substance which prevents oxidation of foods caused by oxygen, thus prolongs their shelf-life, wholesomeness & palatability. Or Any micronutrient that neutralize the action of free radicals. Aroma : it is due to stimulation of olfactory senses with volatile organic compounds. Aroma may be fragrant, acidic, burnt, pungent, enzymatic, spoilage. Aseptic processing : It is method in which the product and package are sterilized prior to filling the product in to the package and filling and closing the package in a sterile environment. Ash : Ash content of the food stuff represents inorganic residue remaining after destruction of organic matter. Biological hazards : Danger posed to food safety by the contamination of food with pathogenic micro-organisms or naturally occurring toxins. Caramelization : It is the process of removal of water from sugar (such as sucrose or glucose) followed by isomerization and polymerization steps. Certification body : It means a body which is responsible for verifying that a product sold or labeled as “organic” is produced, processed, prepared, handled and imported according to the guidelines laid. Certification : Certification is the procedure by which official certification bodies or officially recognized certification bodies provide written or equivalent assurance that food or food control systems conform to requirements. Certification of food may be based on a range of inspection activities which may include continuous on-line inspection, auditing of quality assurance systems and examination of the finished products. Chemical hazards : Danger posed to food safety by the contamination of food by chemical substances such as pesticides, toxic metals, detergents etc.

 
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