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Quality Assurance in Tropical Fruit Processing

Tropical and subtropical countries have become well aware of the fact, that they must make better use of their fruits. In spite of the favourable climatic conditions for the production of varieties of delicious fruits in such countries, continuously high tempemtures shorten the shelf-life of most fr...

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Bibliographic Details
Main Authors: Askar, Ahmed, Treptow, Hans (Author)
Format: eBook
Language:English
Published: Berlin, Heidelberg Springer Berlin Heidelberg 1993, 1993
Edition:1st ed. 1993
Series:Springer Lab Manuals
Subjects:
Food—biotechnology
Agriculture
Food Science
Forestry
Planning
Organization
Online Access:
Collection: Springer Book Archives -2004 - Collection details see MPG.ReNa
Table of Contents:
  • 3.6 Measurement of Water Activity
  • 4 Sensory Analysis
  • 4.1 Organization of the Tests
  • 4.2 Statistical Test Designs
  • 4.3 Selection and Training of Panel Members
  • 4.4 Statistical Tables
  • 5 Microbiological Analysis
  • 5.1 Facilities, Equipment, Glassware, and Media for a Modest Microbiological Laboratory
  • 5.2 Microbiological Examination of Tropical Fruit Products
  • 5.3 Classification of Microorganisms
  • 5.4 Detection of Microbial Contamination and Spoilage Using Chemical Methods
  • 6 Water Control
  • 6.1 Importance and Standards
  • 6.2 Methods of Analysis
  • 6.3 Microbiological Examination
  • 7 Sanitation Control
  • 7.1 Definition and Terminology
  • 7.2 Factors Affecting Cleaning Efficiency and Costs
  • 7.3 Evaluation of Cleanliness and Sanitation
  • 7.4 Control of Employee Hygienic Practices
  • 7.5 Pest Control
  • 8 Waste Disposal Control
  • 8.1 Definition and Terminology
  • 8.2 Factors to be Considered in Waste Disposal Control
  • 8.3 Methods of Analysis
  • 1 Quality Assurance Management
  • 2 Analytical Methods
  • 2.1 Determination of Moisture
  • 2.2 Total Soluble Solids (Brix)
  • 2.3 Determination of Sugars
  • 2.4 Starch Test
  • 2.5 Determination of Alcohol Insoluble Solids
  • 2.6 Determination of Acidity
  • 2.7 The Brix/Acid-Ratio
  • 2.8 Measurement of pH
  • 2.9 Determination of Ash
  • 2.10 Determination of Vitamin C
  • 2.11 Determination of Carotenoids
  • 2.12 Determination of Anthocyanins
  • 2.13 Determination of Benzoic Acid
  • 2.14 Determination of Sorbic Acid
  • 2.15 Determination of Sulphur Dioxide
  • 2.16 Determination of Pectinesterase Activity
  • 2.17 Measurement of Cloud Stability
  • 2.18 Colour Index
  • 2.19 Determination of Non-enzymatic Browning
  • 2.20 Determination of Furfural
  • 2.21 Determination of Hydroxymethylfurfural
  • 3 Physical Measurements
  • 3.1 Measurement of Colour
  • 3.2 Measurement of Consistency
  • 3.3 Distance Consistometer
  • 3.4 Puncture Testing
  • 3.5 Distance Measuring Instruments
  • 9 Assessment and Improvement of Quality
  • 9.1 Inspection, Quality Control, and Quality Assurance
  • 9.2 Total Quality Management
  • 9.3 Standards for Quality Assurance Management Systems
  • 9.4 Quality Improvement
  • Appendix 1
  • Appendix 2

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