Quality Control in the Food Industry Volume 2 PDF
Preview Quality Control in the Food Industry Volume 2
QUALITY CONTROL IN THE FOOD INDUSTRY Volume 2 FOOD SCIENCE AND TECHNOLOGY A Series of Monographs Editorial Board G. F. STEWART M. L. ANSON C. O. CHICHESTER E. M. MRAK G. B. GALLIVER J. K. SCOTT A. I. MORGAN E. von SYDOW 1. Maynard A. Amerine, Rose Marie Pangborn, and Edward B. Roessler, PRINCIPLES OF SENSORY EVALUATION OF FOOD, 1965 2. C. R. Stumbo, THERMOBACTERIOLOGY IN FOOD PROCESSING, 1965 3. Gerald Reed, ENZYMES IN FOOD PROCESSING, 1966 4. S. M. Herschdoerfer, QUALITY CONTROL IN THE FOOD INDUSTRY Volume 1. 1967 Volume 2, 1968 QUALITY CONTROL IN THE FOOD INDUSTRY Edited by S. M. HERSCHDOERFER T. Wall & Sons (Ice Cream) Limited, London, England VOLUME 2 1968 ACADEMIC PRESS London and New York ACADEMIC PRESS INC. (LONDON) LTD Berkeley Square House Berkeley Square London, W.l U.S. Edition published by ACADEMIC PRESS INC. Ill Fifth Avenue New York, New York 10003 Copyright © 1968 by ACADEMIC PRESS INC. (LONDON) LTD All Rights Reserved No part of this book may be reproduced in any form by photostat, microfilm, or any other means without written permission from the publishers Library of Congress Catalog Card Number: 67-19849 PRINTED IN GREAT BRITAIN AT THE ABERDEEN UNIVERSITY PRESS Contributors to Volume 2 A. J. AMOS, The Laboratories, Dudden Hill Lane, London N. W. 10, England (p. 195) J. H. BUSHILL, Formerly of the Laboratories, Messrs. J. Lyons & Co. Ltd., Cadby Hall, Kensington, London, England (p. 219) C. L. CUTTING, British Food Manufacturing Industries Research Association, Leatherhead, Surrey, England (p. 303) J. G. DAVIS, Consultant Bacteriologist and Chemist, 9 Gerard Street, London W. 1, England (p. 29) E. ENGLISH, Counties Public Health Laboratories, London W.C. 1, England^. 1) R. C. HOATHER, Counties Public Health Laboratories, London W.C. 1, England (p.i) R. SPENCER, Meat Research Institute, Agricultural Research Council, Langford, Bristol, England (p. 303) A. P. VAN DER VET, Unilever N. V., Rotterdam, The Netherlands (p. 355) E. F. WILLIAMS, /. Sainsbury Ltd., Stamford Street, London S.E. 1, England (p. 252) v This page intentionally left blank Preface The food industry covers such an enormous field that obviously no single person would be competent from personal experience to discuss all its quality control procedures. It was therefore deemed preferable to divide the subject into a number of separate chapters and to invite acknowledged experts in those different fields to deal with their quality control aspects. The authors were asked to consider quality control not in the narrow meaning of the term often used and which more suitably should be called "quality audit", a kind of post mortem on the quality of the finished product usually by means of a bacteriological and chemical examination. The authors were invited to look upon quality control as the sum of all those controllable factors that ultimately influence positively or negatively the quality of the finished products, e.g. selection of raw materials, processing methods, packaging, methods of storage and distribution, etc. In adopting this approach, it was realized that the individual contributions would differ considerably from each other, not only in reflecting the personali- ties of the authors but also because of the different character and stage of development of the various industries. Some rely greatly on laboratory methods for quality control at all stages of manufacture; one such industry is that dealing with oils and fats. Other industries, e.g. the fishing industry, use laboratory techniques to a very limited extent. The work is divided into three volumes, the first being devoted to general aspects of quality control affecting practically all branches of the food indus- try. It was assumed that most readers would be interested in all the subjects discussed in Volume 1, but might wish to refer in the subsequent volumes only to sections dealing with some specific industries. The contributions were therefore conceived more as a number of separate essays than as consecutive chapters in a text book. While considerable effort was made to reduce over- lapping and repetition to a minimum, they could not altogether be avoided. In spite of the considerable size of this work, it was impossible to deal with any subject exhaustively; however, numerous references to the relevant literature will enable the reader to pursue any enquiries further than could be dealt with within the limited scope of this book. Not included in the book were quality control methods applied to food additives such as organic or inorganic acids, bases and salts, colouring materials, preservatives, anti- oxidants, etc. The quality control of such additives lies mainly outside the province of the food manufacturer, and the field involved is so wide that its inclusion might have required a further volume. To the authors of the individual contributions I am indebted for their willing co-operation and for their ready acceptance of the unavoidable delays vin PREFACE between submission of manuscripts and publication. I gratefully acknowledge the editorial help given to me by some colleagues and in particular by Mr. D. H. Nokes on statistical matters. My thanks are also due to the staff of Academic Press for their help and advice. It is hoped that these volumes will be of interest not only to the food scientist and technologist concerned with quality control but also generally to the management in the food industry which is constantly called upon to make decisions vitally affecting the quality of their products. To students in universities or at technical colleges they might serve as a useful introduction to this interesting field of the food industry. S. M. HERSCHDOERFER Contents CONTRIBUTORS TO VOLUME 2 PREFACE CONTENTS OF VOLUMES 1 AND 3 .. Water R. C. HOATHER and E. ENGLISH 1. Introduction 2. Analytical Data for Water used for Public Supply Purposes A. Physical Characteristics B. Chemical Characteristics C. The Bacteriological Examination of Water D. The Biological Examination of Water 3. Standards for Drinking Water A. Physical and Chemical Requirements B. Bacteriological Standards 4. The Dairy Industry 5. The Fish Industry A. Bacteriological Considerations .. B. Chemical Considerations 6. Vegetables and Fruit (Fresh and Canned) A. Fresh Fruit and Vegetables B. Canning 7. Frozen Desserts 8. Brewing 9. The Soft Drink Industry A. Treatment of Water for the Soft Drink Industry B. Organic Matter in Water C. Alkalinity Reduction D. Standards for Product Water 10. Waste Waters from the Food Industries A. Introduction B. Standards for Effluents C. Reduction of Polluting Load at Factory D. Methods of Treatment 11. Conclusion References Dairy Products J. G. DAVIS 1. Introductory 2. Sampling of Dairy Products 3. Physical Methods .. IX
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