食品品質(zhì)評(píng)價(jià)課件

食品品質(zhì)評(píng)價(jià)課程編號(hào)10142課程簡(jiǎn)介學(xué)分：1.5學(xué)時(shí)：36理論：24試驗(yàn)：12本課程包含以下幾個(gè)方面內(nèi)容食品品質(zhì)評(píng)價(jià)相關(guān)理論、方法和在食品生產(chǎn)、開發(fā)中的應(yīng)用。課程性質(zhì)專業(yè)選修課食品科學(xué)類課程的解釋、分析和例證；食品加工類課程的有力補(bǔ)充；意義課程對(duì)學(xué)生知識(shí)體系構(gòu)成的完整性具有重要的意義；為即將工作的學(xué)生提供行業(yè)專有技術(shù)教育；為從事研究的學(xué)生提供深入學(xué)習(xí)方向的指導(dǎo)。內(nèi)容食品品質(zhì)評(píng)價(jià)簡(jiǎn)介食品品質(zhì)評(píng)價(jià)理論根底食品品質(zhì)評(píng)價(jià)方法食品品質(zhì)評(píng)價(jià)在食品生產(chǎn)和開發(fā)中的應(yīng)用學(xué)習(xí)本門課程所需根底知識(shí)食品科學(xué)原理食品工藝學(xué)食品感官評(píng)價(jià)有無(wú)參加認(rèn)證培訓(xùn)經(jīng)歷參考書AutomationforFoodEngineeringFoodQualityQuantizationandProcessControlHandbookofindicesoffoodqualityandauthenticity針對(duì)不同產(chǎn)品有質(zhì)量評(píng)價(jià)指標(biāo)InstrumentationandsensorsforthefoodindustryRapidandon-lineinstrumentationforfoodqualityassurance有具體質(zhì)量檢測(cè)方法RheologicalMethodsinFoodProcessEngineering有例RheologyEssentialsofCosmeticandFoodEmulsions關(guān)注乳化，有例子，對(duì)研究方法很關(guān)注RheologyofFluidandSemisolidFoodsPrinciplesandApplications重理論，有方法，還有談到對(duì)感官評(píng)價(jià)的影響Woodhead,.StabilityandShelf-LifeofFood有案例，有感官評(píng)價(jià)的應(yīng)用1.食品品質(zhì)評(píng)價(jià)簡(jiǎn)介食品品質(zhì)評(píng)價(jià)含義主要內(nèi)容食品品質(zhì)評(píng)價(jià)主要指標(biāo)食品品質(zhì)評(píng)價(jià)的含義食品是多種成分組成的復(fù)雜體系，具有多種特征，這些特征共同構(gòu)成了食品的品質(zhì)。變現(xiàn)為色、香、味、形和質(zhì)地等等。食品品質(zhì)評(píng)價(jià)：依據(jù)科學(xué)系統(tǒng)的方法，對(duì)食品外在和內(nèi)在的特征進(jìn)行檢驗(yàn)分析，并與特定的標(biāo)準(zhǔn)進(jìn)行比較，作出評(píng)價(jià)。食品品質(zhì)評(píng)價(jià)考察內(nèi)容分類衛(wèi)生基于外源、內(nèi)源污染物的有無(wú)和多少對(duì)產(chǎn)品的平安性進(jìn)行評(píng)價(jià)；營(yíng)養(yǎng)基于根本營(yíng)養(yǎng)素的種類、多少及配比模式對(duì)產(chǎn)品利用的有效性進(jìn)行評(píng)價(jià)；質(zhì)構(gòu)基于產(chǎn)品的流變學(xué)特征，利用人體的感覺(jué)器官或儀器進(jìn)行測(cè)定，綜合分析，評(píng)價(jià)。食品品質(zhì)評(píng)價(jià)主要指標(biāo)衛(wèi)生微生物：類菌落總數(shù)、大腸菌群，其它致病菌檢測(cè)；有毒化學(xué)物類：有毒重金屬、農(nóng)藥、獸藥，有毒添加劑；雜質(zhì)類：異物食品品質(zhì)評(píng)價(jià)主要指標(biāo)營(yíng)養(yǎng)營(yíng)養(yǎng)素：蛋白質(zhì)、脂肪和碳水化合物等營(yíng)養(yǎng)成分平衡性：氨基酸模式，蛋白質(zhì)利用率等等食品品質(zhì)評(píng)價(jià)主要指標(biāo)質(zhì)構(gòu)內(nèi)在：粘彈性、硬度等等質(zhì)地、風(fēng)味外在：顏色、透明度等等新技術(shù)及相關(guān)問(wèn)題機(jī)器視覺(jué)技術(shù)、電子鼻技術(shù)和電子舌技術(shù)傳感器的靈敏度和選擇性、適宜的數(shù)據(jù)分析方法、如何建立起完整的檢測(cè)數(shù)據(jù)庫(kù)關(guān)鍵問(wèn)題標(biāo)準(zhǔn)方法量化系統(tǒng)分析1.1食品品質(zhì):食品工業(yè)主要關(guān)注點(diǎn)食品質(zhì)量對(duì)于食品工業(yè)和消費(fèi)者同樣重要消費(fèi)者的需要：平安、衛(wèi)生和優(yōu)質(zhì)高質(zhì)量的產(chǎn)品可以確保在整個(gè)鏈中的任何一個(gè)局部都獲得利益，保證企業(yè)的收益。但產(chǎn)品的任何問(wèn)題可能導(dǎo)致產(chǎn)品的返回、投訴甚至法律糾紛。產(chǎn)生問(wèn)題的原因可能是多方面的，包括包裝、變味、臭味、腐敗、變色、包裝不完整、過(guò)期和致病等等。食品工業(yè)必須生產(chǎn)品質(zhì)復(fù)合要求并一致的產(chǎn)品，才能保證產(chǎn)品的競(jìng)爭(zhēng)力和在市場(chǎng)上獲利。1.2食品品質(zhì)評(píng)價(jià)的兩類方法主觀方法基于人的主觀判斷。需要評(píng)價(jià)員對(duì)研究目標(biāo)產(chǎn)品參照定性、定量值給出觀點(diǎn)。通常是包含感官〔質(zhì)構(gòu)、風(fēng)味、氣味、顏色和觸覺(jué)〕方法。隨經(jīng)訓(xùn)練，但仍存在不穩(wěn)定的現(xiàn)象。1.2食品品質(zhì)評(píng)價(jià)的兩類方法客觀方法基于不含人評(píng)價(jià)觀點(diǎn)的觀察〔科學(xué)測(cè)試〕。食品品質(zhì)評(píng)價(jià)的結(jié)果與種植者、加工者和消費(fèi)者的利益緊密相連，并可用于質(zhì)量控制。因此需要客觀方法，保證結(jié)果一致并消耗低?？煞譃閮深愇锢矸椒?，測(cè)定大小、質(zhì)構(gòu)、顏色、稠度和不完整性等?；瘜W(xué)方法，測(cè)定酶、水分、纖維、pH和酸度等。與營(yíng)養(yǎng)價(jià)值和質(zhì)量等級(jí)相關(guān)?？陀^方法的優(yōu)點(diǎn)和適用性一旦方法建立，不受身體狀況和心理因素影響，結(jié)果一致性良好；便于自動(dòng)化，在工業(yè)上具有重要意義1.3食品品質(zhì)量化量化：信息以數(shù)字形式表示優(yōu)點(diǎn)：便于自動(dòng)化在必要的條件下，量化的性能〔有效性、代表性〕可以通過(guò)與感官、分類或機(jī)械和化學(xué)特性的測(cè)定比較來(lái)校正。圖1.11.3食品品質(zhì)量化食品品質(zhì)量化的過(guò)程〔1〕取樣需預(yù)先制定方案，采樣量需充分，可能需要相關(guān)處理?！?〕數(shù)據(jù)獲取采集、記錄數(shù)據(jù)并存儲(chǔ)以備后續(xù)分析〔3〕數(shù)據(jù)處理和分析關(guān)系分析〔4〕建立模型利用輸入輸出數(shù)據(jù)建立模型〔5〕分類及預(yù)測(cè)利用模型對(duì)樣本進(jìn)行分類和預(yù)測(cè)感官、機(jī)械和化學(xué)特性。驗(yàn)證方法。1.4食品質(zhì)量評(píng)價(jià)的典型案例問(wèn)題〔自動(dòng)化評(píng)定〕產(chǎn)品變異帶來(lái)的問(wèn)題〔牛肉〕基因、品種等帶來(lái)的分割、分類問(wèn)題氣味的測(cè)定〔電子鼻〕人體難以適應(yīng)強(qiáng)度和種類問(wèn)題連續(xù)油炸食品品質(zhì)評(píng)價(jià)〔自動(dòng)控制過(guò)程難度大〕產(chǎn)品生產(chǎn)過(guò)程的復(fù)雜性及產(chǎn)品質(zhì)量一致性的要求。需要控制水分、油含量和油炸程度等等。過(guò)程自動(dòng)化問(wèn)題、傳熱、傳質(zhì)和產(chǎn)品質(zhì)地問(wèn)題都需要關(guān)注。工程參數(shù)如油入口、出口溫度、油流速、入口出口水分，油含量。局部有關(guān)品質(zhì)、質(zhì)量的術(shù)語(yǔ)FoodhandlerAnypersonwhodirectlyhandlespackagedorunpackagedfood,foodequipmentandutensils,orfoodcontactsurfacesandisthereforeexpectedtocomplywithfoodhygienerequirements(CodexAlimentarius,1997).FoodhygieneAllconditionsandmeasuresnecessarytoensurethesafetyandsuitabilityoffoodatallstagesofthefoodchain(CodexAlimentarius,1997).FoodsafetyTheassurancethatfoodwillnotcauseharmtotheconsumerwhenitispreparedand/oreatenaccordingtoitsintendeduse(CodexAlimentarius,1997).FoodsuitabilityAssurancethatfoodisacceptableforhumanconsumptionaccordingtoitsintendeduse(CodexAlimentarius,1997).GradeCategoryorrankgiventodifferentqualityrequirementsforproducts,processes,orsystemshavingthesamefunctionaluse(ISO9000:2000).HazardAbiological,chemical,orphysicalagentin,orconditionof,foodwiththepotentialtocauseanadversehealtheffect(CodexAlimentarius,1997).Abiological,chemical,orphysicalagentthatisreasonablylikelytocauseillnessorinjuryintheabsenceofitscontrol(NACMCF,1997).HazardanalysisTheprocessofcollectingandevaluatinginformationonhazardsandconditionsleadingtotheirpresencetodecidewhicharesignificantforfoodsafetyand,therefore,shouldbeaddressedintheHACCPplan(CodexAlimentarius,1997).TheprocessofcollectingandevaluatinginformationonhazardsassociatedwiththefoodunderconsiderationtodecidewhicharesignificantandmustbeaddressedintheHACCPplan(NACMCF,1997).Hazardanalysiscriticalcontrolpoint(HACCP)Asystemthatidentifies,evaluates,andcontrolshazardsthataresignificantforfoodsafety(CodexAlimentarius,1997).Asystematicapproachtotheidentification,evaluation,andcontroloffoodsafetyhazards(NACMCF,1997).HACCP,whichisrecognizedforitsscience-basedapproach,consistsofasetofsevenprinciplesthathavebeenadoptedinternationallythroughtheworkoftheCodexAlimentariusCommission.HACCPplanAdocumentpreparedinaccordancewiththeprinciplesofHACCPtoensurecontrolofhazardsthataresignificantforfoodsafetyinthesegmentofthefoodchainunderconsideration(CodexAlimentarius,1977).ThewrittendocumentthatisbasedontheprinciplesofHACCPandthatdelineatestheprocedurestobefollowed(NACMCF,1997).AnHACCPplanisobtainedafteranHACCPteamhascarriedouttheactivitiesrequiredbythesevenprinciplesofHACCP.HACCPsystemTheresultoftheimplementationoftheHACCPplan(NACMCF,1997).HACCPteamThegroupofpeopleresponsiblefordeveloping,implementing,andmaintainingtheHACCPsystem(NACMCF,1997).HistogramAbarchartrepresentingafrequencydistributionofaprocessvariableorproductcharacteristic(ASQ,1998).Agraphicsummaryofvariationinasetofdata.Itisoneofseventoolsofquality(QP,2002).ISO9000familyofstandardsAcoherentsetoffourqualitymanagementsystemstandardsfacilitatingmutualunderstandinginnationalandinternationaltrade(ISO9000:2000).ThestandardshavebeendevelopedbytheInternationalOrganizationforStandardizationtoassistalltypesandsizesoforganizationstoimplementandoperateeffectivequalitymanagementsystems.ISO9000:2000Qualitymanagementsystems—Fundamentalsandvocabularydescribesfundamentalsofqualitymanagementsystemsandspecifiesanddefinestheterminologyusedinthesesystems.ISO9001:2000Qualitymanagementsystems—Requirementsspecifytherequirementsforthequalitymanagementsystemofanorganizationthatneedstodemonstrateitsabilitytoprovideproductsthatmeetcustomerandregulatoryrequirements,andaimstoenhancecustomersatisfaction.ISO9004:2000Qualitymanagementsystems—Guidelinesforperformanceimprovementsprovidesguidelinesthataddresstheeffectivenessandefficiencyofqualitymanagementsystemstoimproveorganizationalperformanceandthesatisfactionofcustomersandotherparties.ISO19011:2002providesguidanceonauditingqualitymanagementsystemsandenvironmentalmanagementsystems.ProjectUniqueprocessconsistingofasetofcoordinatedandcontrolledactivitieswithstartandfinishdates,undertakentoachieveanobjectiveconformingtospecificrequirementsincludingtheconstraintsoftime,costandresources(ISO9000:2000).QualificationprocessProcesstodemonstratetheabilitytofulfilspecifiedrequirements(ISO9000:2000).QualityDegreetowhichasetofinherentcharacteristicsfulfilsrequirements(ISO9000:2000).Thetotalityofcharacteristicsofaproductorservicethatbearonitsabilitytosatisfystatedandimpliedneeds(ASQ,1998).Qualityassurance(QA)Partofqualitymanagementfocusedonprovidingconfidencethatqualityrequirementswillbefulfilled(ISO9000:2000).Allthoseplannedorsystematicactionsnecessarytoprovideadequateconfidencethataproductorservicewillsatisfygivenneeds(ASQ,1998).Alltheplannedandsystematicactivitiesimplementedwithinaqualitysystemthatcanbedemonstratedtoprovideconfidenceaproductorservicewillfulfillrequirementsforquality(QP,2002).Seealso:qualitycontrol.QualityauditSee:audit.QualitycharacteristicInherentcharacteristicofaproduct,processorsystemrelatedtoarequirement(ISO9000:2000).Seealso:characteristic.Qualitycontrol(QC)Partofqualitymanagementfocusedonfulfillingqualityrequirements(ISO9000:2000).Theoperationaltechniquesandactivitiesthatsustainaqualityofproductorservicethatwillsatisfygivenneeds;alsotheuseofsuchtechniquesandactivities.(ASQ,1998)Theoperationaltechniquesandactivitiesusedtofulfillrequirementsforquality(QP,2002).Seealso:qualityassurance.QualityimprovementPartofqualitymanagementfocusedonincreasingtheabilitytofulfillqualityrequirements(ISO9000:2000).Seealso:continualimprovement.QualitymanagementCoordinatedactivitiestodirectandcontrolanorganizationwithregardtoquality(ISO9000:2000).Thetotalityoffunctionsinvolvedinthedeterminationandachievementofquality(ASQ,1998).Seealso:totalqualitymanagement.QualitymanagementsystemManagementsystemtodirectandcontrolanorganizationwithregardtoquality(ISO9000:2000).Aformalizedsystemthatdocumentsthestructure,responsibilitiesandproceduresrequiredtoachieveeffectivequalitymanagement(QP,2002).QualitymanualDocumentspecifyingthequalitymanagementsystemofanorganization(ISO9000:2000).QualityobjectiveSomethingsought,oraimedfor,relatedtoquality(ISO9000:2000).QualityplanDocumentspecifyingwhichproceduresandassociatedresourcesshallbeappliedbywhomandwhentoaspecificproject,product,process,orcontract(ISO9000:2000)Adocumentorsetofdocumentsthatdescribethestandards,qualitypractices,resourcesandprocessespertinenttoaspecificproduct,serviceorproject(QP,2002).QualityplanningPartofqualitymanagementfocusedonsettingqualityobjectivesandspecifyingnecessaryoperationalprocessesandrelatedresourcestofulfillthequalityobjectives(ISO9000:2000).QualitypolicyOverallintentionsanddirectionofanorganizationrelatedtoqualityasformallyexpressedbytopmanagement(ISO9000:2000).Anorganization’sgeneralstatementofitsbeliefsaboutquality,howqualitywillcomeabout,andwhatisexpectedtoresult(QP,2002).1.5食品品質(zhì)和食品平安的區(qū)別食品品質(zhì)〔質(zhì)量〕相關(guān)食品特征滿足所有已建立要求的程度食品平安是有關(guān)于可能對(duì)人體健康產(chǎn)生危害，致病或傷害的特征或特性要求的滿足程度某些食品質(zhì)量特征如菌落總數(shù)也可作為食品平安的指示，但卻不是食品平安的特定指標(biāo)。對(duì)二者作出區(qū)別，目的在于強(qiáng)調(diào)某些問(wèn)題對(duì)于平安的重要性。不符合食品平安需要，必定不符合食品品質(zhì)〔質(zhì)量〕需要；復(fù)合食品平安需要，不一定符合其它食品質(zhì)量要求。食品工業(yè)中，食品平安的原理和實(shí)踐已經(jīng)集成到食品質(zhì)量保證或質(zhì)量控制中，或者存在于質(zhì)量管理系統(tǒng)。管理程序同時(shí)關(guān)注食品質(zhì)量和食品平安。1.6食品品質(zhì)特征〔不含平安特征〕相關(guān)標(biāo)準(zhǔn)的一致性(例如標(biāo)準(zhǔn)化的食品)總量或凈含量(重量或體積)成分含量外觀〔大小、形狀、顏色〕風(fēng)味香味質(zhì)地黏度貨架期穩(wěn)定性作為食品的適用性有益健康的摻雜包裝標(biāo)簽?zāi)承┨卣靼谑称贩ㄒ?guī)中，不符合一致性、質(zhì)量、成分和標(biāo)簽聲明，被認(rèn)為是“誤說(shuō)〞、“誤標(biāo)〞或“欺詐〞。食品酸敗、惡化或分解被認(rèn)為不符適宜用性或有益健康的標(biāo)準(zhǔn)。不會(huì)產(chǎn)生問(wèn)題的外源物質(zhì)通常也被認(rèn)為不符合標(biāo)準(zhǔn)。消費(fèi)者根據(jù)自身的需要同樣建立質(zhì)量標(biāo)準(zhǔn)。1.7食品品質(zhì)系統(tǒng)和程序像其它工業(yè)一樣，食品工業(yè)使用根本的質(zhì)量控制程序，更復(fù)雜的質(zhì)量保證程序和質(zhì)量管理系統(tǒng)。為滿足食品質(zhì)量，某些食品公司使用ISO9000質(zhì)量管理系統(tǒng)標(biāo)準(zhǔn)。這些程序和系統(tǒng)可能包括食品平安的局部。例如，GMPsandtheHACCPsystem可以集成到食品工業(yè)、質(zhì)量管理系統(tǒng)或用于檢查、監(jiān)測(cè)原料、產(chǎn)品，成為食品質(zhì)量控制程序的一局部?；赥_T_T理論檢測(cè)冷凍冷藏食品品質(zhì)的方法.pdfUnavailableProductionPractic