Quality control for the food industry, PDF
Preview Quality control for the food industry,
Quality Control for the Food Industry Third Edition Volume 1—Fundamentals other AVI books Charm Fundamentals of Food Engineering, Second Edition Desrosier The Technology of Food Preservation, Third Edition Frandsen Dairy Handbook and Dictionary Graham The Safety of Foods Heid and Joslyn Fundamentals of Food Processing Operations Joslyn and Heid Food Processing Operations—Vols. 1, 2, and 3 Mackinneyand Little Color of Foods Matz Food Texture Matz Water in Foods National Canners Association Laboratory Manual for Food Canners and Processors Vol. 1. Microbiology and Processing Vol. 2. Analysis, Sanitation and Statistics Nelson and Trout Judging Dairy Products Potter Food Science Sacharow and Griffin Food Packaging Tressler, Van Arsdel and The Freezing Preservation of Foods, Fourth Edition Copley Vol. 1. Principles of Refrigeration, Freezing Equipment, Transportation of Frozen Foods Vol. 2. Factors Affecting Quality in Frozen Foods Vol. 3. Commercial Food Freezing Operations: Fresh Foods Vol. 4. Freezing of Precooked and Prepared Foods Webb and Johnson Fundamentals of Dairy Chemistry Weiser Practical Food Microbiology and Technology Quality Control for the Food Industry Third Edition Volume 1—Fundamentals fry AMIHUD KRAMER, Ph.D. Professor, Department of Horticulture, University of Maryland, College Park, Maryland BERNARD A. TWIGG, Ph.D. and Professor, Department of Horticulture, University of Maryland, College Park, Maryland WESTPORT, CONNECTICUT THE AVI PUBLISHING COMPANY, INC. 1970 © Copyright 1970 by The Avi Publishing Company, Inc. Westport, Connecticut REGISTERED AT STATIONERS’ HALL 1970 LONDON, ENGLAND, All rights reserved Library of Congress Catalog Card No. 76-114262 ISBN-0-87055-072-1 Printed in the United States of America BY MACK PRINTING COMPANY, EASTON, PENNSYLVANIA Preface to the Third Edition Ever since the publication of our first edition, the most consistent criticism of our effort was that it dealt almost exclusively with funda¬ mentals rather than applications, so that the practicing food tech¬ nologist responsible for quality control could not find in this book specific information that he needed to control the quality of the par¬ ticular products with which he was concerned. In response to this need, we have decided to change the title of the book to Quality Control for the Food Industry, and to bind it in two volumes. The first volume remains largely the same as before except for updating and omission of some material which by no stretch of the imagina¬ tion can be considered fundamental. Thus, Chapter 10 on Micro- analytical Methods has been rewritten to include Microbiological Methods. The former Chapter 11 on Water, Waste Control, and Sanitation has been deleted from Volume 1 and now appears in ex¬ panded form in Volume 2 on Applications. Instead, we have in¬ serted a complete new Chapter 11 on Chromatographic Methods. The new material in Chapter 10 has been provided largely by Dr. John G. Kaffezakis, National Can Corporation, and the new Chapter 11 by Drs. William H. Stahl and William G. Galetto, McCormick & Company, Inc. During the last few years there has been a steady and increasing volume of material published on the classifications of quality attri¬ butes, or “parameters,” and attempts made to measure such quality attributes of food strictly in physical terms without reference to the buyer or consumer response. We therefore found it necessary to revise and elaborate Chapter 2 to include some of the new valid findings as well as to attempt to reduce the confusion created largely by the use of different terms or different classifications of the same concepts, or by the introduction of concepts which are not funda¬ mentally sound. Having made these changes in Volume 1, we were then able to put together a second volume specifically on applications. In addition to the material transferred from Volume 1, Volume 2 is organized mainly on the basis of commodities. Amihud Kramer Bernard A. Twigg Jan. 20, 1970 V VI QUALITY CONTROL FOR THE FOOD INDUSTRY Preface to the Second Edition In this revised edition corrections and additions have been made to practically every chapter to up-date the material so as to include new relevant findings developed during the last five years. With the tremendous research output in flavor measurement in recent years, it is now possible to devote a more complete chapter to this subject. The chapter on flavor still remains relatively moder¬ ate in size, however, because even now the objective measurement of flavor by techniques that would be applicable to quality control are still few, with major emphasis remaining in sensory evaluation as performed by taste panels. A brand new chapter on Evolutionary Operation has been added, since this procedure has come into its own as a quality control tech¬ nique only within a few years. Amihud Kramer Bernard A. Twigg July 1,1966
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