FOOD QUALITY ASSURANCE (FQA)  Composite, characteristics/attributes acceptable to

consumers.
SIZE AND SHAPE
- appearance factor that greatly influence the initial LARGE SCALE INDUSTRY
impressions of a consumer but often overlooked or taken  Quality Means
for granted. - Product reliability and consistency which
IMPORTANCE means repeat sales on a long-term basis.
- Useful in grading and sizing for uniformity SMALL SCALE
- Facilitate succeeding processing operations  Not of a great urgency, concern is production
- improves quality of the product volume and sales.
MEASUREMENTS
1. Weight Scales = spring scales – less precise counter MANY PERCEPTIONS OF QUALITY AS DEFINED BY
wt. balance. Express as total wt., average st., AUTHORITIES ON QUALITY.
wt./unit, percent of units above and below set wt.
for: fill in wt., net. Wt., and uniformity. Concept 1A
2. Volume – done by determining the space occupied  Composite of characteristics/attributes which
by an object. differs from unit to unit (Kramer & twigg, 1983)
a. Apparent displacement – this does not Concept 1B
occupied for air spaces bet. Units. Ex. Units  Totality of features/characteristics of a product
per container, no. of mangoes/crate, no of that bear on its ability to satisfy a given need
shrimps/pound. (general acceptability)(Amerine, et al, 1965)
b. Absolute displacement – measure the Concept 2A
actual space occupied by the material w/o  Uniformity, consistency and conformity to a given
air spaces bet. Units immersing in liquids. standard or specifications (Kramer & Twigg, 1982)
i. Dense wt. – use salt/sugar solution Concept 2B
ii. Light wt. – liquids lighter than  A statement of what the user wants and what the
water (alcohol, xylene) manufacturers can provide (Gatchalian, 1989)
3. Weight – Volume ration = density Concept 3A
a. Absolute density = m/v  Fitness for use
b. Relative density = specific gravity
c. Apparent density = bulk density QUALITY ATTRIBUTES
4. Length, width, diameter – ruler, Vernier caliper, QUALITY ATTRIBUTES
micrometer, pea size grader, sieves.  Net wt.
a. For small particles – microscopic exam –
 Drained wt.
flour sedimentation, L, W, H.
 % yield
5. Symmetry – mutual relationship of parts
HIDDEN ATTRIBUTES
arrangement and measurements. This will mean
 Nutritive Value
lack of irregular shape and size.
 Food Additives
6. Area – for irregular shape products
a. Weighing- compare wt. of unknown wt. of  Toxic Substances
the standard sample known. SENSORY ATTRIBUTES
b. Planimeter – more accurate.  Kinesthetics
c. Mathematical – ex. Simpson rule and  Appearance
average ordinate rule.  Decomposition

&&&&&&&&&&&&&&&&&&&&&&&&&&&&
QUALITY CONTROL
MEANINGS OF QUALITY 1. DEFINITION
 Characteristics of a good product  Maintenance of specified finished product
 Grade or rating characteristics every time it is manufactured.
 Totality of features  This implies efficient control of raw materials and
 Attributes which make individual unit distinct production processes.
 Excellence of features  Doing things right the first time and every time
 General acceptability (Harrington, 1986) – quality motto in the
 processing plant that implies the avoidance of
errors in the selection of raw materials and in
processing to prevent defects occurring in the
finished product.
2. PRINCIPLES
 It should begin and end with the customers
specifications.
 Customers quality specs are best measured by
tests w/c are precise, accurate, rapid, simple and
inexpensive.
 Quality programs must be systematized and
regularized by setting up sampling schedules and
control stations.
 Data gathered should quickly be indicated in
control charts to ensure action before the quality is
totally affected.
3. TOTAL QUALITY CONTROL (TQC)
 Encouragement of workers participation through
proper motivation and sharing of responsibilities
and success.
 Efficient coordination of the activities of all
employees – personnel education and training,
acceptance of one’s role.
 Synchronization and integration of all
organizational activities.
4. APPROACHES
A. QC DURING PRODUCTION – self-control, production
controller.
 Manufacturing process – proven through time
 Responsibilities of production controllers must be
clearly defined, and limits fully understood.
 Production controllers must have full knowledge of
the requirements and control points.
 Operators and workers must know where and
when to take precautions against possible errors
and whether requirements are met.
 Feed backs to assess one’s responsibility and
impact of the quality objectives.
B. QC IN THE QC DEPARTMENT
 Accelerates cooperation and commonality of goals
 QC and production work harmoniously towards
the attainment of the output and desired quality
level.
APPROACHES
 Define the objectives and quantify targets
 Determine priority programs for implementation
based on the objectives.
 Develop action programs w/c can facilitate the
attainment of the set objectives.
5. ROLE OF MANAGEMENT
A. Steps towards quality control
 Sell quality control to management
 Analyze company status
 Programme for quality controm implementation
6. QUALITY CYCLE – SANDHOLM and FAWZI
7. MAJOR QUALITY CONTROL FUNCTIONS
 Reduction of rejects
 Maintenance of uniform quality
 Increase customer satisfaction
 Increase employee morale
 Minimizing the cost
Quality Control as an inspection function
 Small and medium scale – greater dependence
 Large scale – less – hire good technical people,
access to new information, etc.
 Disadvantages –
Quality control as an integrated function
 Prevention, planning and monitoring
8. RESPONSIBILITIES OF THE QC DEPARTMENT
1. Inspection of supply and materials
2. Inspection of raw materials
3.
&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&
VISCOSITY AND CONSISTENCY
CONSISTENCY OR APPARENT VISCOSITY – resistance to
flow between the liquid layers of the resistance offered by
a substance to deformation when subjected to a shearing
force.
 Fluidity – express as the tendency of a liquid to
flow
VISCOSITY – a measure of the resistance to flow; a useful
criterion of dis-aggregation or depolymerization which
occurs in the initial stages of hydrolysis protein, starch or
pectin.
TYPES OF FLOW
  NEWTONIAN – fluids which are chemically pure
and physically homogenous and have a constant
consistency value if the static pressure and
temperature are fixed.
o Do not change with change in rate of shear
o Ex. Water, oils, syrups, sugar and dilute
gelatin.
 NON- NEWTONIAN – fluids which are not
chemically pure and physically homogenous.
o Resistance to flow change with change in
rate of shear
o Ex. Catsup, cream corm style, tomato juice,
mayonnaise.
CLASSIFICATION
 Pseudo plastic materials – apparent viscosity
decreases as the rate of sheared w/c the material
is tested increases.
 Plastic materials – decrease in apparent viscosity
as the rate of shear increases however
characterized by a “yield value” w/c is the minimal
starting pressure required to initiate shear of flow.
 Dilatant – an increase of apparent viscosity as the
rate of shear increases.
OTHER DESCRIPTIVE TERMS OF VISCOSITY
 Thixotropy
o – use to describe a reversible isothermal
gel-sol-gel transformation, those gels that
break up on being shaken and reset on
standing.
o Usually is applied to all system that show
reversible alteration in their flow
characteristics when work is performed.
o Alteration being in the direction of greater
fluidity w/ increased work or increased in
rate of shear.
 Rheopexy
o Used to describe materials w/c increase in
viscosity w/in an increase in rate of shear.
 Unit of measurement
o Poise
o Apparent viscosity varies w/ different
instrument
o Stormer viscosimeter – expressed in sec.
o Bostwick viscosimeter – maximum
distance to flow
TYPES OF MEASURING SYSTEM
FLOW THROUGH A CAPPILARY TUBE
o OSTWALD VISCOSIMETER – measure viscosity by
flow through immersion at a constant temperature
water bath.
o Calculate time required the fluid to flow
through a given distance
o Also known as kinematic viscosimeter w/c
uses density of fluid in the calculation.
o JELMETER – Simplified used to determine the
correct proportion of sugar, pectin and acids in
jelly and jam making.
FLOW THROUGH AN ORIFICE
 Efflux viscosimeter – tomato paste
 Saybalt viscosimeter
FALLING WEIGHT VISCOSIMETER
 Measurement of time required to fall through a
tube of the material being tested.
 Example: Gardner Mobilometer
ROTATION OF SPINDLE or CYLINDER IN TEST MATERIAL OR
TORSION VISCOSIMETER
 Results are obtained by the measurement of the
torque on the rotary part of the instrument
 Example – brookefield synchroelectric viscosimeter
ROTATION OF THE TEST MATERIAL AROUND THE SPINDLE
OR CYLINDER
 Macmichael viscosimeter
POWER CONSUMPTION
 Recording the total power necessary to drive a
mixer or or other types of instruments, can be
recorded by a microwatt hour meter.
PENETRATION INTO TEST MATERIAL
 Wide use in testing gelatin, glues, jellies and some
tomato products.
 Example: Bloom Gelometer, penetrometer
SPREAD FLOW OF MATERIAL
 The degree of spread of flow of a material in a
given period of time.
1. Bostwick Consitometer – measuring the distance
over w/c the material flow on a level surface under
its own weight during a given time interval.
2. Adams consistometer – measures the consistency
of foods by the degree of spread or flow of the
product in all directions in a given time.
ULTRASONIC VIBRATION
 Ultrasonic viscosimeter – measures the viscosity or
consistency of a product electronically by means of
a magnetostrictive sensing element w/c vibrates
longitudinally.
  Recording curve developed w/ time as the force is
RADIOACTIVE DENSITY GAUGES exerted on the samples for the entire cycle of its
 Direct gamma rays from a nuclear source through deformation, shearing or extrusion or extension.
the material being tested.

CONTINUOUS VISCOSITY MEASUREMENT PHYSICAL METHODS

 Viscometran – measures viscosity or consistency 1. Moisture content
by rotating a cylindrical spindle in the material 2. Alcohol Insoluble Solids
 Ultra Viscoson – measures viscosity by exciting a 3. Fiber
thin alloy steel blade on the end of probe by a 4. Grit
short current pulse. 5. Density
 De zurik – continuous automatic consistency
controller with a feeler agitator suspended in a CORRELATED METHODS
flow box or tank 1. Color as a measure of kinesthetics properties
 Plastometer – consist of a flow bridge w/ an 2. Consistency as a measure of kinesthetics
arrangement tubing designed to produce a properties
pressure differential between the reference point. 3. Sound as a measure of kinesthetics properties.

KINESTHETICS OR TEXTURE INSTRUMENTATION

 Kinesthetics characteristics deal with the sense of  Compression
feel, with the fingers and mouth. o Mechanical thumb plunger
 CLASSIFICATION o Puncture tester
o Finger Feel – firmness, softness or yielding o Succulometer
quality juiciness. o Firmness meter
o Mouth Feel – chewiness, fibrousness,  Shearing
grittiness, mealiness, stickiness, oiliness o Tenderometer
o Texturemeter
PRINCIPLES OF MEASUREMENTS o Maturometer
COMPRESSION  Cutting
 Squeezing together of the test material so that it o Fibrometer
still remains as a single undivided unit but may o Fiber pressure tester
occupy less volume. Finger tests and pressure  Shear pressure
testers are example. o Qualitometer
SHEARING o Recording strain gauge denture
 Results from the application of force where the tenderometer
test material is separated into two or more parts,
with one part sliding beyond the other part. TEXTURE / KINESTHETICS
CUTTING
 Occurs when force is applied in such a way that the 3 STAGES OF INGESTION WHERE TEXTURE
test unit is divided so that portions remains in their CHARACTERISTICS ARE PERCEIVED.
original portion in relation to each other.
TENSILE STRENGTH 1. INITIAL STAGE OF INGESTION – representing the
 Application of force away from the material rather first 1 to 5 chews depending on the product
than toward the material, when force is applied to (hardness, brittleness and viscosity)
pull the test material apart. 2. MASTICATORY STAGE – extends upon to the time
SHEAR PRESSURE the food is ready for swallowing (gumminess,
 Combined application of force simulates the action chewiness, adhesiveness, hardness, brittleness and
of teeth w/c first compress and then shear the viscosity)
food. 3. RESIDUAL STAGE – includes the notation of all the
TIME-FORCE-CURVES textural properties and the rate of breakdown and
the general mouthfeel.

MECHANICAL TEXTURAL PROPERTIES

 4. SENSING ELEMENT – a simple spring or a more
A. PRIMARY PARAMETERS sophisticated trans devices.
1. HARDNESS – force required to compress a 5. READ OUT SYSTEM – a maximum force dial
substance between the molar teeth or between
the molar teeth or between the tongue and palate
to a given deformation or penetration.
2. COHESIVENESS – it is the extent to which a
material can be deformed before it ruptures and
dependent on the strength of internal bonds.
3. ELASTICITY – it is the rate at which the deformed
material regains its original condition after the
removal of deforming force.
4. ADHESIVENESS – it is the force necessary to
remove the material that adheres to the mouth
during eating and describe as sticky, tacky, gooey.
5. VISCOSITY – it is the force required to draw a liquid
from a spoon over the tongue and describes as
thin watery or thick.

B. SECONDARY PARAMETER
1. GUMMINESS – it is the energy required to
disintegrates a semi solid food
2. Brittleness, Crunchiness and crumbliness – ease
which the material gives a way under an increasing
compression load. The smaller the deformation
under a given load, the lower the cohesiveness and
greater is the shapability.
3. TENDERNESS, CHEWINESS OR TOUGHNESS –
energy required to masticate a solid food product
to a state ready for swallowing and involves
compressing, shearing.

CLASSIFICATION OF INSTRUMENTAL METHOD OF TEXTURE

MEASUREMENT

1. FUNDAMENTAL TEST – measures rheological

properties like viscosity and elasticity.
2. EMPIRICAL TEST – measures parameters which are
often poorly defined but appear to relate textural
property.
3. IMITATIVE TEST – stimulate the conditions to
which materials are subjected in practice.

5 ESSENTIAL ELEMENTS OF ALL TEXTURE MEASURING

DEVICES

1. DRIVING MECHANISMS – vary from simple weight

and pulley arrangement
2. PROBE ELEMENT IN CONTACT WITH THE FOOD – a
flat plunger, shearing jaws, tooth shaped
attachment, pressing rod, spindle or cutting table.
3. FORCE DIRECTION – applied in vertical, horizontal
or lowered manner (type and rate application)