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Full Description
The students, teachers, and researchers often require a comprehensive reference on the subject of quality control for food processing, which can be utilized for teaching undergraduate or postgraduate students. Currently, there is no book available that provides such an orientation. The book titled Quality Control for Value Addition in Food Processing is a 12-chapter guide that covers various aspects of the food processing industry, including processing plant hazards, quality characteristics, food standards and statutes, waste management in the food industry, and practical methods for quality control. The book also includes a glossary and annexures to aid in understanding the subject matter. The content is supported by tables, figures, and plates to provide a better understanding of the various topics covered. This book will be highly beneficial to students pursuing courses in postharvest technology, food technology, and food science and technology, as well as professionals involved in quality management systems within the food processing industry.
Contents
1. Food Processing Industry - An Orientation
2. Processing Plant
3. Processing Plant Hazards
4. Quality Characteristics
5. Quality Control and Management
6. Food Standards and Statutes
7. Food Safety Assurance Systems
8. Additives in Food Processing
9. Enzymes in Food Processing
10. Waste Management in Food Processing
11. Marketing and Export Management
12. Practical Methods for Quality Control
