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Quality of Product During & After Processing

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Ratnashree Das
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381 views19 pages

Quality of Product During & After Processing

Uploaded by

Ratnashree Das
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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QUALITY OF PRODUCT DURING & AFTER

PROCESSING
What is Quality ?
Quality standards
1. Legal standards - These are the standards commonly established by the
central or state or local agencies like corporation, municipal committees
etc. and are usually mandatory. These mandatory standards are established
by law or through regulations for maintaining quality.

2. Voluntary standards - These represent the standards recommended


by various segments of the food industry. Company standards
generally represent the consumer image and may become trade mark
or symbol of product quality.

3. Industry standards - These are the standards where an organized


group attempts to establish certain limits of quality for any given
commodity. Generally these become effective by pressure from
marketing organization for specific commodities, where the legal
standards are not involved.

4. Consumer oriented or Grade standards - These standards represent


the consumer requirement of particular product and are based on
experience. For example few consumers do not prefer a product with
preservatives or trans fat etc.
Methods for determining food quality
Food quality is a complex concept with properties that includes taste, texture, appearance, nutritional value & safety. These properties must be
evaluated in order to access/assure quality of raw & processed foods.

A. Objective methods

B. Subjective methods

A. Objective methods : Objective methods of quality evaluation uses instruments and are based on observation from which the attitude of investigator is
entirely excluded. They are based on recognized standards, scientific tests and are applicable to any sample of the product without regard to its previous
history or ultimate aim. They represent the modern ideas in quality control because the human element is completely excluded.

Objectives methods are of three types i.e., Physical methods; chemical methods and microscopic methods

1. Physical methods: These are the quicker methods and require least training for the evaluator. They include visual appearance, colour, texture,
consistency, size, shape or some process variables like head space, fill, vacuum, drain weight etc

2. Chemical methods: These are the standard analytical methods and are used for quantitative chemical evaluation of nutritive value and quality
levels. For routine analyses quick tests are developed like pH, acidity, TSS, jellification etc.

3. Microscopic methods: They are also called as microbiological methods. They are used extensively in quality control programmes but require
considerable training for proper interpretation of results. Two types of microscopic methods are –

a) To check adulteration and contamination of product with mould, yeast, bacteria, insect excreta etc.

b) Differentiate between cell type, tissue type and identification of micro-organisms in fresh and processed products.
The sequence of operations in quality control followed during processing are as under:

1. Raw material control

2. Process control or the control of the manufacturing process

3. Production and processing inspection

4. Sensory evaluation

5. Packaging

6. Labeling and storage


Desirable changes in quality during processing of a food
Many desirable changes occur in foods during processing. These changes can influence sensory properties, functional
properties, and/or nutritive value. A few such changes may be

• Development or preservation of pleasing colours and flavours

• Improvement or preservation of texture

• Improvement of the functionality of food ingredients

• Inactivation or control of enzymes & microorganisms

• Inactivation of anti-nutritional substances and other approaches to improving nutritional value


Objective of quality control -
1. Control over raw materials by setting up specifications

2. Improvement of product quality

3. Improvement in processing methods by reducing cost of production and improving profits

4. Standardization of the finished product according to label specifications

5. Maintenance of sanitary conditions in the plant

6. Greater consumer confidence towards quality of the product

Techniques for Quality Control -


Following procedures are followed for quality control of processed products:

1. Identify the critical points in the process flow sheet which contributes to the major quality characteristics.

2. Sample each critical point (batch or continuous operation) and identify what is being sampled and to what extent it is critical.

3. Evaluate and relate quality at critical successive stages to costs and its application in field.

4. Relate costs to deviation from specified levels.


5. Evaluate data collected against standards and legal requirements.

6. Provide consistent system for the orderly continuous evaluation of quality from the selection of raw material through different stages of
processing.

7. Diagnose problems and predict troubles before they occur.

8. Determine the extent of drifts and shifts in production and minimize or localize deficiencies.

9. Evolve a system to determine how well the quality control program is succeeding.

Factors affecting quality :


Quality of processed fruit and vegetables is affected by the following basic factors, either individually or in combination –

1. Cultivar

2. Cultural practices

3. Maturity

4. Harvesting and Handling

5. Processing
Quality of products after processing
• A product is said to be of desired quality when it complies with the specification as well as customer’s requirements and
expectations and when it displays basic, performance and excitement functionalities.

• Products are produced by manufacturing processes. Also, quality cannot be tested into the product. It is to be built in the product by
the manufacturing process during its manufacturing. One of the main factors which affect the quality of the product is the quality of
the manufacturing process which produces the product. Sound and reliable processes produce quality products. Hence improving the
quality of the manufacturing processes is a precondition for better product quality at an acceptable cost .
Factors influencing product quality
Measurement of product quality
Quality factors
ANY QUESTIONS?
Thank You
EAT HEALTHY & STAY HEALTHY

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