Chemical and physical qualities

1365-2621

Blackwell Publishing Journal Backfiles 1879-2005

Process Engineering, Biotechnology, Nutrition Technology

One of the main purposes of quality control is the economical production of standardized products which show the minimum variation from one day to the next. In formulating products various factors have to be considered such as relevant legal and specification requirements, organoleptic acceptability and changes which take place during processing and storage. Raw materials, intermediates and the product are controlled between pre-arranged limits by employing physical and chemical tests at appropriate stages.Foods such as flour and margarine have to be artificially fortified. the Food Standards Committee have accepted the necessity of adding approved compounds to some foods to improve colour and texture or to inhibit putrefaction. Although raw materials are checked for purity, contaminants may be picked up during the process unless constant vigilance is practised.

Electronic Resource