- •Methodical instructions
- •"Commodity research of processing productions products"
- •Methodical guidelines
- •"Commodity research of processing productions products"
- •5B072800 – “Technology of processing productions”
- •Introduction
- •Laboratory work #1 Organoleptic and physical-chemical methods of quality estimation of food
- •Theoretical part:
- •Requirements of organoleptic analysis
- •Study of Device and Function refractometer
- •Laboratory work #2 Labeling of consumer and transport packaging
- •The theoretical part
- •The order of execution of work
- •Laboratory work № 3 Codes of various food products
- •Laboratory work #4 Sensory evaluation of the quality of grain
- •Theoretical part
- •Laboratory work #5. Features assess the quality of certain types of cereals Theoretical part
- •Laboratory work #6 Evaluation of the quality of flour Theoretical part
- •Laboratory work #7 Analysis of pasta. Assortment and organoleptic estimation of pasta.
- •Theoretical part
- •1. Definition of macaroniorganoleptical indexes
- •2. Definition of macaroni product's properties at cooking.
- •3. Definition of a breakage, crumbs and deformed products.
- •Laboratory work #8 Analysis of bread and bakery products. Analysis of biscuit
- •Theoretical part
- •1. Definition of organoleptical indexes of biscuit
- •2. Definition of biscuit humidity
- •3. Definition of biscuit density
- •Laboratory work 9 Exploring the range and quality assessment of confectionery products (candy, sweets, chocolate)
- •Physical chemistry properties of candy articles Theoretical part
- •Laboratory work #10 Assessment of the quality of confectionery
- •Laboratory work # 11 Assessment of the quality of soft drinks
- •Table 10-The quality of kvass, prepared by fermentation
- •Laboratory work # 12 Assessment of the quality of beer
- •Theoretical part
- •Experimental part
- •Control questions
- •1. Determination of the bitter substances in beer.
- •2. Determination of relative density. Laboratory work # 13 Assessment of quality of liquors
- •Theoretically part
- •Work progress
- •Control questions
- •Laboratory work # 14. Determining how falsification of food raw materials and products
- •Theoretical part:
- •1.1. Determination of ash content of flour
- •1.2. Determination of the quantity of wet gluten
- •1.3. The definition of non-food additives (chalk, lime, gypsum, etc.)
- •Laboratory work # 15. Receptions falsify identification of contaminants in food raw materials and products.
- •Theoretical part:
- •Work progress
- •2.1. Identification of starch by microscopy
- •Methodical instructions
- •"Commodity research of processing productions products"
- •5B072800 – “Technology of processing productions”
Laboratory work #1 Organoleptic and physical-chemical methods of quality estimation of food
The purpose of work:
-to learn a rules and methods of organoleptic and physical-chemical methods of estimationof food quality
-to learn a physical-chemical methods of estimation quality of food products.
Theoretical part:
The quality of food is determined by a characteristics that could meet the needs of people for food under normal conditions of use.
Organoleptic analysis is a study of the quality of products through the senses - sight, smell, taste, touch (sensory analysis).
In catering organoleptical quality control of food and food products used in the systematic review of the quality of service quality, as well as in the laboratory study of the quality of products.
Subject to the rules of evidence-based results of sensory evaluation of product quality in terms of accuracy and reproducibility are equal to the results obtained by using instrumental methods of control.
Organoleptic testing method to quickly and easily evaluate the quality of raw materials, intermediate products and culinary products, detect violations of recipes, cooking techniques and presentation of dishes, which in turn makes it possible to take measures for the rapid elimination of the deficiencies.
Accuracy, reproducibility and the ability to compare the results of sensory analysis depends on certain requirements, such as:
• the order and conditions of the analysis;
• Qualifications and skills of experts (assessors);
• evaluation system analysis.
The choice of indicators of quality in sensory analysis for depends on the type of product and its features. The main indicators of culinary products are: appearance, color, smell, texture and taste.
Appearance - a composite index, which characterizes the overall visual impression of the food (products), includes a number of individual indicators, such as shape, surface condition, uniformity in size, quality, design, etc.
Color - an indicator of the appearance, which characterizes the impression caused by the reflection of light rays of visible light.
Smell - quality score, determined by sense of smell. The smell is what it feels like receptor excitation of smell located in the upper part of the nasal cavities. The intensity of the odor depends on the amount of volatile substances released from products and their chemical nature.
Consistency - an indicator of quality of food and food products, which characterizes the amount of product properties, reproducible visual, tactile, analyzers fingers, skin, and muscle soreness of the mouth.
In assessing the "consistency" of the product is determined physical state (liquid, solid, etc.), the degree of homogeneity (homogeneous, flaky, cheesy), mechanical properties (brittleness, viscosity, elasticity, plasticity).
The consistency of the different groups of food and products is usually characterized by a few verbal definitions. For example, the consistency of mashed potatoes - homogeneous, fluffy, loose, sandy cake – crisp etc.
Taste - a key indicator of quality culinary products, have a decisive impact on the assessment of its quality.
Conditioned taste sensations that occur during excitation of taste receptors located in the taste buds of the mucous membrane of the language.
Taste produce substances that are soluble in water or saliva. To taste affect the consistency and flavor of food and products.
Comprehensive experience their own taste, and smell, and touch in the distribution of the product in the mouth characterizes his goodies.
In assessing the taste is characterized by its qualitative characteristics (bitter, sour, sweet, salty taste) and intensity.
In addition to these key indicators of quality culinary products, for certain groups of products introduce additional indicators: transparency (broth, jelly, tea), view of the section (a dish of fish cutlet mass, a dish of minced meat, stuffed, cakes, muffins, etc.) , color and condition of the crumb crust (pastry and bakery products), etc.
Quality is characterized by quality indicators – quantitative characteristics of one or more properties of products. In assessing the quality along with the organoleptic analysis are important measuring (instrumental) methods of analysis. These methods allow us to determine the chemical composition, nutritional value, physical and chemical quality indicators food safety.
During the examination, certification testing of large value and wide range of application and prospects optical analysis techniques that allow a high degree of accuracy determine the number of macro-and micronutrients, including toxic, and the concentration of other substances, causing the consumer properties of food.