In broad terms, the quality control staff, under the supervision of a qualified food chemist, should be responsible for the following: ()The evaluation of quality of all incoming raw material, supplementary ingredients used in processing, chemicals packaging material, cellulose and other film, paper and fibreboard containers, and certain consumable stores: (2)All routine laboratory tests on raw material, finished products, lye and blancher liquor, boiler and processing water;

The origins of dehydration go back into. The preservation of food by drying has been an art for centuries but it is only in the middle of the present century that the art has been translated into terms of technology. The old methods of utilising the sun and wind to evaporate water

content Introduction The Contain Function The Protect/Preserve Function Food Preservation The Transport Function The Inform/Sell Function

9. Management Control 9.1 Interest from Board level 9.1.1 The company should have a food safety and hygiene policy statement, which may be positioned at strategic points throughout the factory

GUIDELINES FOR IMPLEMTING GMP IN FOOD PROCESSING 1. Factory Structure and Fabrication 1.1 Adequate separation including clean and dirty processes 1.1.1 The flow of raw materials, work in progress, finished product, personnel and equipment through the factory should be as linear as possible Auditor's Recommendations

Prerequisite programs which will provide the basic environmental and operating conditions that are necessary for the production of safe and wholesome food

The water content of dairy products ranges from around 2.5 to 94%(w/w) (Table 7.1) and is the principal component by weight in most dairy products, including milk, cream, ice-cream, yogurt and most cheeses. The moisture content of foods (or more correctly their water activity, section 7.3), together with temperature and pH, are of great importance to food technology. As described in section 7.8 water plays an extremely important

Nutrition Basal matabolism Maintain basic physiologic activity Energy Special motility for food digestion peristalsis infant 7%-8% digestion absorption elder children 5%

Chapter 9 Solids separation processes M.J. LEWIS, Department of Food Science and Technology, The University of Reading RG6 6AP 9.1 INTRODUCTION This chapter will cover the separations involving solid foods, together with the propertie

Chapter 7 Innovative separation methods in bioprocessing J. A. ASENJO, Biochemical Engineering Laboratory Department of Food Science and Technology, The University of Reading, Reading RG6 6AP, UK and J. B. CHAUDHURI, School of Chemical Engineering, University of Bath, Bath