Titlebook: Quality Assurance in Tropical Fruit Processing; Ahmed Askar,Hans Treptow Book 1993 Springer-Verlag Berlin Heidelberg 1993 Food Processing

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Book 1993atic conditions for the production of varieties of delicious fruits in such countries, continuously high tempemtures shorten the shelf-life of most fruits and fruit products. A tropical climate provides ideal conditions for mpid growth of spoilage microorganisms and for chemical reactions. Most of s

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Analytical Methods, colloidal particles (proteins, polysaccharides ... ) or as capillary water, and “bound water” of hydration in chemical combination and hydrates of various salts. The moisture content can be determined by different methods:

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Sensory Analysis,test for quality. The procedures are neither laborious nor time-consuming, yet the data obtained will enable those evaluating foods to judge the quality of the product and the consumer preference without following detailed chemical and microbiological methods usually employed in evaluating foodstuff

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Sanitation Control, each shift. Sanitation is the maintenance of the work and product environment to prevent hazards of product contamination with food-borne diseases, food poisoning- and spoilage microorganisms, and to provide clean, and safe working conditions.

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Assessment and Improvement of Quality,n a written form. By the use of the Manual as a guide, the function of the quality assurance department resolves itself into the periodic inspection and quality control. There is a great difference between the traditional methods of control (Inspection, and Quality Control) and Quality Assurance.