About the Authors.
Preface: First Edition.
Preface: Second Edition.
Preface: Third Edition.
Table of Contents.
1: Fundamentals of Quality Assurance and Process Control.
2: Introduction — Total Quality Assurance in the Food Industries.
3: Modern Concepts of Quality Assurance.
4: Quality Control and the Use of CEDAC.
5: Productivity and Total Quality Assurance.
6: Sampling for Product Evaluation and Line Control.
7: Statistical Quality and Process Control.
8: Variable Raw Materials and Ingredients.
9: Variable — Machines.
10: Variable — Methods.
11: Variable — People Power.
12: Food Plant Sanitation.
13: Fundamentals of Research and Development.
14: Communicating Quality and the Cost of Quality.
15: Specifications and Quality Standards.
16: Process and Food Product Evaluation.
17: Packaging and Container Integrity Evaluation.
18: Sugar, Salt, and Seasonings.
21: Physical Evaluation of Color.
22: Size, Shape, Symmetry and Style.
23: Maturity/Character and Total Solids/Moisture (Specific Gravity).
24: Texture — Tenderness, Crispness, Firmness.
25: Rheology — Viscosity Consistency.
26: Defects — Imperfections or Appearance.
27: Drosophila and Insect Control.
28: Enzyme Activity.
29: Alcohol in Foods and Beverages.
30: Fats and Oils.
31: Total Acidity and Ph.
32: Mold-Counting Methods and Principles.
33: Water Activity.
34: Records, Data and Reports.
35: Total Quality Assurance.
Appendix I: Temperature Conversion Tables.
Appendix II: Weights and Measures.
Total Quality Assurance.
Qc and Evaluation Tests.
Qc Data Forms.