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(3)采购:供方采购的产品是为满足最终产品所需的原、辅材料、原器件,配套设备及外协件,包括对外委托产品设计和工艺协作等。采购产品的质量直接影响着最终产品的质量。 家具企业所用的材料门类多、品种广。按照标准的要求,对所采购的产品要做到以下几点: A、明确所采购产品的质量要求。 B、评价和选择分供方。评价和选择分供方的方法有:a、现场评价分供方的能力和/或质量体系。b、评 相似文献
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《食品工业》2017,(7)
褐色酸奶是一类经过低温长时间发酵后在高温灭菌时发生美拉德及焦糖化反应而产生的具有独特风味的产品,其加工工艺复杂,在研发过程中需要对其口感进行反复的追踪调试,并进行消费者测试以获得其认为最佳的口感状态。在新产品研发中最常用的口感测试方法就是消费者进行JAR问题测试,而Penalty分析是JAR问题分析中最常用方法,它可以确定不同指标的重要程度,并确定产品各个指标改进的优先次序。结合消费者测试采用Penalty分析方法就研发过程中褐色酸奶的整体口感及各项指标进行调试跟踪,结果显示,采用Penalty方法进行3~4次的调试即能达到产品上市的口感标准,并且结合消费者测试总结出酸奶产品口感的调试流程。 相似文献
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ISO9000质量体系简介1什么是质量体系认证?答:质量体系认证就是由第三方公正机构依据公开发布的质量体系标准,对供方的质量体系实施评定,评定合格的由第三方机构颁发质量体系认证证书,并予以注册公布,证明供方在特定的产品范围内具有必要质量保证能力的活动... 相似文献
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本文对杏仁营养价值与生理功能进行分析,并通过试验的方式,探究不同条件下杏仁露的稳定性。根据试验结果可知,在室温条件下,产品稳定性受黏度、沉淀率、脂肪上浮率等影响,可利用相关指标推算稳定精度;在不同条件处理后,产品多项指标间发生不同变化。通过对比指标变化情况,确定最佳饮用、储存和运输条件。力求通过本文研究,为提高植物蛋白产品稳定性提供借鉴与参考。 相似文献
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黄酒以大米、黍米为原料,酒精含量一般为14%vol~20%vol,属于低度酿造酒。试验以酸度作为黄酒一项重要的理化指标,在后酵设置不同打耙次数和酸度值来寻找合格的产品标准,确定符合产品指标的工艺和产品的企业指标,为生产工艺的制定提供实施依据。 相似文献
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速溶豆粉国家标准主要指标的研究与确定 总被引:1,自引:0,他引:1
叙述了速溶豆粉国家标准制定过程中,产品主要指标的确定依据和理由。重点研究了脂肪和尿素酶活性的不同测定方法的检测效果。通过大量样品的检测和不同测定方法的对比试验,确定了速溶豆粉国家标准中主要指标值和最佳测定方法,为标准的制定奠定了良好的基础。 相似文献
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目的探索建立一套适合出口食品生产企业对初级农产品原料供应商的评价体系,以提高出口食品生产企业对原料的自控能力。方法通过对我国初级农产品原料供应商管理现状的分析,应用PDCA的方法对初级农产品原料供应商评价体系的内容进行分析,并应用HACCP方法识别初级农产品原料中的安全危害。结果出口食品生产企业初级农产品原料供应商评价体系应以良好农业规范为基础,将出口生产食品企业原料基地备案要求和出口食品生产企业安全卫生要求中对原料的控制要求相结合,并符合我国的国情,其基本内容应包括:建立质量安全控制准则、体系有效性评价、监测与验证,不合格、纠正与预防措施,文件和记录控制几个方面。结论该评价体系能科学有效地指导出口食品生产企业实施对原料供应商的评价,保证了产品质量。 相似文献
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Data on the microbial quality of food service kitchen surfaces and ready-to-eat foods were collected over a period of 10 years in Rutgers University dining halls. Surface bacterial counts, total aerobic plate counts, and total and fecal coliform counts were determined using standard methods. Analysis was performed on foods tested more than 50 times (primarily lunch meats and deli salads) and on surfaces tested more than 500 times (36 different surfaces types, including pastry brushes, cutting boards, and countertops). Histograms and statistical distributions were determined using Microsoft Excel and Palisades Bestfit, respectively. All data could be described by lognormal distributions, once data above and below the lower and upper limits of detection were considered separately. Histograms for surfaces counts contained one peak near 1 CFU/4 cm2. Surfaces with higher levels of contamination tended to be nonmetal, with the exception of buffalo chopper bowls, which commonly had high counts. Mean counts for foods ranged from 2 to 4 log CFU/g, with shrimp salad, roast beef, and bologna having higher means. Coleslaw, macaroni salad, and potato salad (all commercially processed products, not prepared in the dining halls) had lowest overall means. Coliforms were most commonly found in sealeg salad (present in 61% of samples) and least commonly found in coleslaw (present in only 7% of samples). Coliform counts (when present) were highest on average in shrimp salad and lowest in coleslaw. Average coliform counts for most products were typically between 1 and 2 log most probable number per gram. Fecal coliforms were not typically found in any deli salads or lunch meats. 相似文献
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黄玲 《食品安全质量检测学报》2016,7(6):2543-2548
随着保健食品企业间竞争的逐步加剧,企业要提升产品质量,除了要提升自身的质量管理水平外,还需供应商提供高质量的产品作为支撑。本文以本企业供应商质量管理的经验为例,探讨了供应商选择、供应商审核、供应商动态质量监控及供应商业绩评价的方法和实践;通过建立模型,并利用赋予分值和权重,或数据统计分析的方法,使供应商管理的各个环节都可以通过量化指标来衡量,有效避免了主观评价,形成了全面、客观、科学的供应商管理体系。 相似文献
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针对散装熟肉制品中单核细胞增生李斯特氏菌(简称单增李斯特菌)监测数据普遍存在的零膨胀和过度离散现象,探讨不同左删失数据处理方法对定量暴露评估的影响。2017年2—12月从上海市某区各大型超市、农贸市场及餐饮环节采集254 份散装熟肉制品进行单增李斯特菌定量检测。将检测结果与标准统计分布及其零膨胀模型相结合,利用R 2.0软件进行数据拟合,根据最优分布结果,确定零售阶段散装熟肉制品中单增李斯特菌的暴露情况。对于单增李斯特菌左删失数据的处理,优先构建零膨胀对数正态分布或零膨胀泊松对数正态分布。零膨胀模型的参数估计结果表明,散装熟肉制品中单增李斯特菌的阳性检出率为2%。本研究结果可为单增李斯特菌左删失数据的处理提供理论依据,并为完整的风险评估体系提供参考。 相似文献
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目的:提供一种与感官评价相比较更客观、准确的食用槟榔滋味评价方法。方法:采用电子舌和感官评价技术结合多变量统计学的方法对8个企业12个不同品牌的槟榔产品进行分析。结果:不同品牌槟榔味觉指标差异显著(P<0.05);通过主成分、因子和聚类分析将样品分成三大类,每个聚类有其独特的滋味特点;结合电子舌和感官评价对比分析,除甜味以外,其余结果均一致;采用HPLC法测定食用槟榔中4种常用甜味剂,发现聚类3的4种甜味剂含量均最高,聚类1的甜蜜素和糖精钠含量高于聚类2的,三氯蔗糖含量低于聚类2的,安赛蜜含量两者差异不显著。结论:电子舌可以用来分析槟榔产品的滋味和聚类相似滋味的产品,但与感官评价结果相比,甜味不一致。 相似文献
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Molds are common contaminants of dry-cured meat products in which mycotoxins could be synthesized if stored under favorable conditions. Thus, efficient and accurate characterization of the toxigenic molds from dry-cured meat products is necessary. A micellar electrokinetic capillary chromatography (MECC) method was tested to analyze secondary metabolites produced by 20 mold strains commonly found in dry-cured meat products. In addition, their random amplified polymorphic DNA (RAPD) genotypes were determined by using a PCR method. Although peak profiles of the secondary metabolites differed among mold strains of different species, they were similar in the same species. MECC analysis showed that 10 of the 20 molds tested produced mycotoxins, including patulin, penicillic acid, cyclopiazonic acid, mycophenolic acid, aflatoxin B1, sterigmatocystin, and griseofulvin. The RAPD analysis yielded a different pattern for each of the mold species tested. However, strains of the same species showed similar RAPD profiles. A high correlation between RAPD analysis and MECC was observed, since strains of the same species that showed similar RAPD patterns had similar profiles of secondary metabolites. RAPD patterns with primer GO2 and MECC profiles, either singly or combined, could be of great interest to distinguish toxigenic from nontoxigenic molds in dry-cured meat products. 相似文献
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Saini PK Marks HM Dreyfuss MS Evans P Cook LV Dessai U 《Journal of food protection》2011,74(8):1387-1394
Measuring commonly occurring, nonpathogenic organisms on poultry products may be used for designing statistical process control systems that could result in reductions of pathogen levels. The extent of pathogen level reduction that could be obtained from actions resulting from monitoring these measurements over time depends upon the degree of understanding cause-effect relationships between processing variables, selected output variables, and pathogens. For such measurements to be effective for controlling or improving processing to some capability level within the statistical process control context, sufficiently frequent measurements would be needed to help identify processing deficiencies. Ultimately the correct balance of sampling and resources is determined by those characteristics of deficient processing that are important to identify. We recommend strategies that emphasize flexibility, depending upon sampling objectives. Coupling the measurement of levels of indicator organisms with practical emerging technologies and suitable on-site platforms that decrease the time between sample collections and interpreting results would enhance monitoring process control. 相似文献