Food products presented in bulk and finished (processed) form, which may be used for human food.These include dietary products and baby food, bottled water, different alcoholic beverages, and so on. D.
quality foodstuffs
This is one of the characteristics that influence decisively on the formation of consumer preferences, and the creation of competitiveness.
quality food products represented by a set of properties that reflect the ability of the finished product to ensure the organoleptic characteristics, the need for any organism to certain substances, as well as reliability in their production and savings.Among the properties that determine the usefulness of food products and their ability to meet all the needs of the people in power, is defined nutritional value, taste and physical properties.
Nutritional value
Nutritional value of products is the most complex property characterizing the full utility of the product: biological, energy, physiological and organoleptic value, and high quality and digestibility.
Groceries characterized by energy value, which is defined by the presence of fats, carbohydrates and proteins.A certain amount of energy the human body can be obtained by oxidation of alcohol to organic acids.If you know the chemical composition of the final product, it is possible to calculate its energy value.
All food products have their biological value, which consists of the presence of these biologically active substances in the form of amino acids, micro and macro, vitamins and polyunsaturated fats.These components can not be replaced by other nutrients as not synthesize any enzyme systems of the human body.
physiological value is determined by the fact that food products have the ability to influence the cardiovascular, nervous and digestive human systems.Also, given the value of these products favors the human body's resistance to diseases.
organoleptic indicators of value due to food quality: texture, appearance, taste, smell and the degree of freshness.Thus, food products in appearance can increase appetite and better absorbed.The taste and aroma in the finished products is also crucial, so sometimes in the manufacture of food products using special processing techniques.
The implementation of food
sale of food products suitable for consumption can be quite a successful business.After all, these products are having high quality is quite competitive in the market, providing its producers confidence in activities.However, this requires some effort.For example, this applies to ensure an appropriate level of technical equipment of the enterprise, the availability of highly qualified specialists, and so on. D. At the initial stage may require some financial investment, which will continue to generate stable income.
Properties foodstuffs
on product quality, the definition of terms and conditions of the savings affect physical properties.These include: size, shape, color, weight, density, transparency, strength and toughness.
taste properties consist of sensations of flavors (odors) and, of course, taste.According to this property, the following groups of food products: sweet, salty, sour and bitter.Scents and olfactory organs is the main indicator for the wine tasting and various drinks.
health indicators foodstuffs
Biological and microbiological parameters for all groups of commodities are regulated by the relevant regulations.The most stringent sanitary nature apply to those products that are obtained during the processing of raw materials.
An evaluation of the quality of food can determine their compliance with the requirements of the above documents, as well as to identify the quality criteria, if it is provided in the classification of some brands and varieties.
Storage products
Among the conditions of food storage should be allocated as follows:
- compliance with all the necessary rules of product placement in storage;
- observance of the climate regime in storage;
- observance of sanitary standards.
When placing the food value of the goods in the first place should be respected the rules of the neighborhood based on the compatibility of the goods.These are products that have similar modes of storage and is harmful not affect each other.Due to the differences in sorption properties of such goods may be some redistribution of moisture, which will lead to moisture and shrinkage of one of the goods of others.
Also, when placing food in the storage necessary to observe the principle of optimal utilization of warehouses.In carrying out this principle will be provided free access to the goods and the necessary ventilation to ensure uniform temperature.
climatic regime to ensure compliance with the relative humidity and air temperature, as well as its gas composition, light and air exchange.For each group of food has its own storage mode.Failure to comply with it may lead to losses and lower quality products.
The proper storage will depend on food prices.Since only products with good views, a pleasant smell and useful properties will be in demand in the Russian market.
