Description
Book SynopsisQuality Control for Foods and Agricultural Products is a single, complete, and practical reference to the wide variety of techniques for quality control in the production of food products. The book may also serve as a guidebook to other industries that are initiating or reviewing their quality control procedures.
This title provides an overview of the tools available for quality control in the food industry. Among the quality control measures discused are practical methodology, sampling methods, measurement devices, sensors, computer analysis, data interpretation, reference materials, and standardization. Quality Control for Foods and Agricultural Products allows the reader to compare and contrast the advantages and disadvantages associated with a particular quality control method. Armed with this knowledge, the best possible quality control method may be chosen for a given product.
Table of ContentsPartial table of contents:
General Principles of Practical Metrology.
Reliability and Maintenance of Measurement Devices.
Deontology in the Choice and Use of Methods with the Objective of Obtaining Efficient Control.
Automation of Analysis Methods and of Controls in Laboratory and the Plant.
The Statistical Interpretation of the Results of the Analysis Circuits.
Quality Control and Management.
Appendices.
