Gıda Kalite Kontrol
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Kalite Liderliği ( Prof. Dr. Nurullah GENÇ )
TKY’NİN TARİHÇESİ 2. Dünya Savaşı ABD’ye büyük bir üretim avantajı sağladı. Üretilen her şey ve sunulan her hizmet alıcı buluyordu. ABD ile rekabet etmek isteyen Japonya kaliteye önem verdi. Çok kısa bir süre içinde piyasada üstünlük sağladı.ABD ve AVRUPA Japonya’nın göreceli üstünlüğünü kabul edip Japonya’da geliştirilen TKY anlayışını benimsedi. ISO 9000, Baldrigde ve EFQM gibi kalite yönetim standartları tüm dünyada uygulanmaya başlandı. …
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Kalite Üzerine Gıda İşlemenin Etkisi ( Paul Nesvadba )
Neden Pek Çok Gıda İşlenir ? Sindirilebilirliğini , sağlık değerini ve besin değerini arttırmak için. Tüketicinin ilgisini çekebilmek, memnun olmasını sağlamak ve gıda pazarını genişletmek için Daha uzun süre muhafaza için Kalitesini artırmak ve korumak için …
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Kinesthetics and Texture
Why do we measure food texture? Texture is an index of ripeness To evaluate the resistance of products against mechanical action Such as mechanical harvesting of fruit and vegetables, Wheat hardness for milling To determine flow properties of products during processing, handling and storage To establish the mechanical behavior of a product when consumed • When a food produces a physical sensation in the mouth; – hard, soft, crisp, moist, dry • the consumer classifying the food’s quality – fresh, stale, tender, ripe. • Textural properties affect the consumer’s perception; • acceptable or • unacceptable…
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Laboratory > Analysis of Dairy Products ( Berrin CANTÜRK )
In this experiment we examined with milk. We used different types of milk such as light UHT, raw milk, UHT (half-fat), UHT (full-fat), pasteurized and baby milk. We researched amount of protein, total acidity, total solid, ash, specific gravity and turbidity. Turbidity test indicates that pasteurization process is done or not. In the raw milk tubes, turbidity was observed as the white precipitation and the result is suitable for the TSE becouse of the raw milk is not applied to heat. In the UHT tubes, faint turbidity was observed which means that the milk is not include…
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Laboratory > Analysis of Flour
Theory: Wheat quality and methods in wheat quality determination is important. Determination of the quality of bakery products which have significant position in the food industry and nutrition is necessary from the point of product features and economic view. However, the choosing appropriate raw material according to that appropriate quality of wheat/flour/semolina is very important to produce products such as bread, biscuit etc. Beside that methods and analysis which are used to determine the quality must be applied exactly and results must be well evaluated by the aid of good…
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Laboratory > Analysis of Flour ( Hüsametin KİRAZ )
FE 376 FOOD QUALITY CONTROL LABORATORY REPORT Experiment: Analysis of Flour · Determination of Ash in Wheat Flour · Determination of Crude Gluten in Flour · Acidity of Wheat Flour (water extract method) · Detection of Soy Flour in Wheat Flour · Moisture Content of Wheat Flour Submitted to: Asst.Prof.Dr. EMİNE (ALBEN) ERÇELEBİ Submitted by: Hüsametin KİRAZ Submitted date: 19/11/2012 Purpose: The aim of this experiment we learning quality parameters of flour by looking amount of ash, calculate grude gluten, acidity flour,detection of soy flour, moisture content of flour in…
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Laboratory > Analysis of Meat
Purpose : Our purpose is analysing the meat and meat products and their quality parameters which are determination of total fat content as percent value, the moisture content, pH values, and off-odour of the products from şahin( sucuk), pınar(sausage), maret(sausage), pınar(salami), and banet(sucuk). Theory : THE COMPOSITION OF MEAT: Water Water content can be decreased (e.g. dried or dehydrated meat), and it varies in many processed meats such as sausages, salamis, bacon and ham. During these processes, care must be taken to protect the nutritional and organoleptic (taste, smell, texture and…
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Laboratory > Analysis of Oils and Fats ( Hakan MAVİŞ )
FE475 FOOD QUALITY CONTROL LABORATORY ANALYSIS OF OILS AND FATS GROUP = B – 2 M. HAKAN MAVİŞ Purpose: The purpose of this experiment was to analyze different oils and fats labels and to compare properties of these oils and fats with each other, and to inquire about oils and fats standards. Theory: Olive oil: production, trade quality, and composition The olive tree belongs to the botanical family of Oleaceae, the most important species being Olea europea sativa. It is characterized by its extended life span. The olive tree has…
