Gıda Kalite Kontrol
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Self Test
1) …………………………………….. is defined as degree of excellence. 2) ………………………………………. is the composite of characteristics that have significance and make for acceptability . 3) The food quality factors which can be detectable by our senses are categorized into three;………………………………………………………. ,……………………………………………………………… , …………………………………….. 4) A ………………………………………………………………… is essential. This program begin with; * consumer specifications and market demand * what level of quality is demanded and can be produced for the price the consumer can afford to pay * what legal requirements must be met 5) A quality system is useless…
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Sensory Attributes ( Doç.Dr. Çiğdem ( AYKAÇ ) SOYSAL )
Sensory attributes Learning outcomes Sensory Analysis studies three main areas Sensory analysis in the Food Industry Definitions flavour taste nonalcoholic sweeteners Taste sensitivity odor How we perceIve odor and flavor Odor detection instrumentation Examples to food flavors Milk flavor Cheese flavor Using the Senses in Sensory Analysis Objective-subjective How should the judges be chosen What should panelist do? PreparatIon area Panel room Categories of Sensory Analysis Tests Preference Tests Discrimination (Difference) Tests Star Diagram DESCRIPTIVE tests Triangle Test Aim of Triangle Test Stages of a Triangle Test Materials Required Scorecard…
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Soft Drinks Quality Control
FE 376 FOOD QUALITY CONTROL SOFT DRINKS Instructor: Prof. Dr. Sibel FADILOĞLU INTRODUCTION A soft drink is a beverage that typically contains water (often, but not always, carbonated water), usually a sweetener, and usually a flavoring agent. The sweetener may be sugar, high-fructose corn syrup, fruit juice, sugar substitutes (in the case of diet drinks) or some combination of these. Soft drinks may also contain caffeine, colorings, preservatives and other ingredients. HISTORY OF SOFT DRINKS Soft drink flow chart PERCENTAGE OF CONSUMPTION OF SOFT DRINKS INGREDIENTS OF SOFT DRINKS .AND.WHAT…
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Spektrofotometri
SPEKTROFOTOMETRİ Beyaz ışık farklı dalga boyu ve farklı renklere sahip ışınların bir bileşimidir.Her bir ışın dalgalar halinde yayılan ve belli enerjiye sahip fotondur.İki dalganın en yüksek noktaları arasındaki mesafe dalga boyu olarak adlandırılır. Dalga boyu uzunluk birimleri cinsinden ifade edilir.Genel olarak Angstrom tabiri kullanılmakla birlikte spektrofotometrik ölçümlerde daha çok nanometre, mikrometre, veya milimikron tabirleri kullanılır.10AO=1 nM=1 milimikron. Elektromanyetik ışınlar dalga boylarına göre adlandırılır.Dalga boylarına göre; 180-400 nm : Ultraviyole 380-700 nm : Görünür 700-2000 nm: İnfrared KOLORİMETRİ: FOTOMETRİ: Lambert-Beer yasası: 1. IŞIK KAYNAĞI: 2. GİRİŞ YARIKLI LEVHASI 3.MONOKROMATÖR: 4.IŞIK KIRICI…
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The Impact of High Ethanol, Saignée and Extended Maceration on Wine Phenolic Composition ( Jim Harbertson )
Wine Flavor 101: The Impact of High Ethanol, Saignée and Extended Maceration on Wine Phenolic Composition Jim Harbertson Associate Professor Washington State University INTRODUCTION Color Tannins Polymeric pigments TRENDS IN VITICULTURE/WINEMAKING Saignée Alcohol EXPERIMENTAL DATA ASSESMENT FUTURE DIRECTIONS Phenolics-why we care Several Classes Contribute Sensory Characteristics of Wine Color- Anthocyanins and co-factors Astringency – Tannins and LPP Bitterness – Catechins Anti-oxidant Capacity- All phenolics especially those with ortho configuration. Anthocyanins •pH Dependent •Copigmentation –Self-association –Co-Factors •Color Change –Hyper chromic shift (more color) –Bathochromic shift (blue color) •Ethanol? –Disrupt association –Bathochromic…
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Tomato Paste
TOMATO PASTE COMPOSITION OF TOMATO Tomato Paste Production steps Tomato paste process line Tomatoes from field Fluming Crushing or Breaking and Preparation of Tomato Pulp Two types of breaking procedure are available; 1)Hot Break: 2)Cold Break: Juice Extraction and Refinning: Concentration of Tomato pulp: Tomato Paste Sterilization and Canning: Quality Evaluation of Tomato Paste …
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White Mushroom
FE -376 FOOD QUALITY CONTROL ANALYSIS OF WHITE MUSHROOM Introduction: OSMAN ÇOLAK Compering TSE: NAZAN ÇİFTÇİ Analysis: ŞEYMA DAĞ UMUT ÇOLAK Conclusion: MURAT ÇİÇEK HISTORY OF MUSHROOM In recent years, consumptıon of commercially grow mushrooms in the U.S has been in the 750 million range. Egyption reserved mushrooms for themselves,then Romans passed laws declaring mushrooms as’’Food of the Gods’’. Mushrooms cultivation can be traced back to around 1600 s in the Europa but it wasn’t until the 18 th century in France that modern mushrooms cultivations techniques began to form.…
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Yemeklik Tuz Alkalilik Tayini
1. AMAÇ ve KAPSAM Yemeklik tuzda alkalilik miktarını tespit etmek. 2. PRENSİP Tuz örneği suda çözülerek metiloranj indikatörü yanında 0,1 N HCl ile titre edilir. 3. ALET – EKİPMAN · Hassas laboratuvar terazisi · Süzgeç kroze : Göz açıklığı No . 3 4. KİMYASALLAR · % 0,1 lik Metiloranj indikatörü , suda · 0,1 N HCl çözeltisi , ayarlı. 5. İŞLEM 20 g örnek (m) 200 mL suda çözülür, süzgeç krozeden süzülür. Süzme son bulunca 20 mL kaynar su ile gümüş nitrat çözeltisi ile renk vermeyinceye dek yıkanır. Süzüntü ve…
