Devendrasing Patil

Detecting off-flavors in beer during processing is crucial for maintaining quality and consistency. Here’s a breakdown of how sensory evaluation plays a role in identifying these deviations and how off-flavors can develop during the various stages of beer manufacturing: 1. **Raw Material Selection** - **Grains**: Poor quality grains can introduce undesirable flavors. For example, high levels of diacetyl can arise from malt that has not been properly kilned. - **Hops**: Oxidized or stale hops can lead to off-flavors like cardboard or paper. 2. **Mashing** - **Temperature Control**: Incorrect mashing temperatures can affect enzyme activity, leading to unfermentable sugars and residual sweetness, which may create off-flavors. - **pH Levels**: pH fluctuations can influence the extraction of undesirable compounds, such as tannins, resulting in astringency. 3. **Boiling** - **Duration**: Extended boiling times can lead to excessive Maillard reactions, producing burnt or caramel flavors. - **Hop Addition Timing**: Late hop additions can lead to grassy or vegetal off-flavors if hops are too old or not stored properly. 4. **Fermentation** - **Yeast Health**: Inactive or stressed yeast can produce off-flavors like fusel alcohols, esters, or phenols. - **Temperature Control**: Fermentation at inappropriate temperatures can lead to the production of unwanted flavors. For example, high temperatures can increase ester and phenol production. 5. **Conditioning** - **Oxidation**: Exposure to oxygen can lead to stale or sherry-like flavors. Proper sealing and minimizing oxygen exposure are vital. - **Diacetyl Rest**: If not managed properly, diacetyl, which has a buttery flavor, may not be fully reabsorbed by yeast. 6. **Filtration and Packaging** - **Microbial Contamination**: Inadequate filtration or packaging can introduce spoilage organisms that produce off-flavors. - **Packaging Materials**: Poor quality bottles or cans can leach undesirable flavors. Sensory Evaluation Techniques - **Taste Panels**: Trained panels can identify and quantify off-flavors during various stages. - **Aroma Evaluation**: Specific aroma compounds can be detected using olfactory analysis. - **Threshold Testing**: Identifying the sensory thresholds for off-flavors helps in setting quality control measures. Effective sensory evaluation throughout the brewing process is essential for detecting and mitigating off-flavors. By understanding how these flavors develop and employing systematic sensory checks, brewers can ensure a high-quality final product. AB InBev Kingfisher plc Carlsberg Group HEINEKEN Beverages

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Learn about the intricacies of food safety from the expert. The FSSAI Senior official simplifies the Food Safety and Standards (Laboratory and Sample Analysis) Regulations, 2011, explaining where and how food items undergo testing. A Must-Watch Video #DecodingFoodSafety. Please click the below link to watch the full video: https://lnkd.in/gQAX7Be5

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Packaged drinking water considered high risk FSSAI classifies packaged drinking water as ‘High Risk Food Category’ https://lnkd.in/gvG4E7b7

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As per FSSAI rules and regulations Food labels #Fssai #Foodlable #Nutraceuticals #Food #Foodandbeverages

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Best Food Safety Practice: FIFO (First In, First Out). Store food by use-by-dates so that the oldest product gets used first. #NationalFoodSafetyMonth #NFSEM2024 #FoodSafetySunday #GetFoodSafeCertified #ServSafe here: rifoodsafety.org

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Interview Question: How much quantity of Fruit pulp is needed to prepare 100 Litres of Juice of 12 Brix? To calculate the quantity of fruit pulp or concentrate to be added to a tank to make 100 liters of juice with a specific Brix level, you can use the following formula: Formula: Quantity of fruit pulp or concentrate (kg) = (Desired Brix level x Total volume of juice (L)) / (Brix level of fruit pulp or concentrate x 100) Where: - Desired Brix level = 12 Brix (in this case) - Total volume of juice = 100 liters - Brix level of fruit pulp or concentrate (typically ranges from 30 to 60 Brix) Example Calculation: Let's assume the Brix level of the fruit pulp or concentrate is 40 Brix. Quantity of fruit pulp or concentrate (kg) = (12 Brix x 100 L) / (40 Brix x 100) = 1200 / 4000 = 30 kg Therefore, you would need to add 30 kg of fruit pulp or concentrate with a Brix level of 40 to make 100 liters of juice with a Brix level of 12. *Important Notes: 1. This formula assumes that the fruit pulp or concentrate is 100% soluble and that there are no other ingredients or additives that affect the Brix level. 2. The Brix level of the fruit pulp or concentrate can vary depending on the type and brand, so it's essential to check the specifications of your supplier. 3. This calculation is a rough estimate and may need to be adjusted based on the specific requirements of your juice product and production process. Example Calculations 1. *Calculating the quantity of fruit pulp or concentrate for a 10 Brix juice*: - Desired Brix level: 10 Brix - Total volume of juice: 100 liters - Brix level of fruit pulp or concentrate: 40 Brix - Quantity of fruit pulp or concentrate: (10 Brix x 100 L) / (40 Brix x 100) = 25 kg 2. *Calculating the quantity of fruit pulp or concentrate for a 15 Brix juice*: - Desired Brix level: 15 Brix - Total volume of juice: 100 liters - Brix level of fruit pulp or concentrate: 50 Brix - Quantity of fruit pulp or concentrate: (15 Brix x 100 L) / (50 Brix x 100) = 30 kg Best Practices 1. Verify the Brix level of the fruit pulp or concentrate*: Ensure that the value is accurate and up-to-date. 2. Use a reliable calculation method*: Double-check your calculations to ensure accuracy. 3. Consider other ingredients or additives*: Take into account any other ingredients or additives that may affect the Brix level. 4. *Monitor and adjust*: Continuously monitor the Brix level of your final product and adjust the calculation as needed. #FruitJuice #Brix #Foodprocessing #Fruitnectar #Fruitdrink #Beverage #Beverages #Foodprocessing #Foodscience #Foodengineering #Foodchemistry

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As a food safety professional I have soo many questions. Make me understand why?! #foodsafety #foodsafetyandquality #qualityassurance #qualitycontrol #bbqmop #food #foodquality #foodhygiene #hygiene

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𝐁𝐚𝐤𝐢𝐧𝐠, process of cooking by dry heat, especially in some kind of oven. It is probably the oldest cooking method. Bakery products, which include bread, rolls, cookies, pies, pastries, and muffins, are usually prepared from flour or meal derived from some form of grain. Bread, already a common staple in prehistoric times, provides many nutrients in the human diet. 𝗛𝗶𝘀𝘁𝗼𝗿𝘆 The earliest processing of cereal grains probably involved parching or dry roasting of collected grain seeds. Flavour, texture, and digestibility were later improved by cooking whole or broken grains with water, forming gruel or porridge. It was a short step to the baking of a layer of viscous gruel on a hot stone, producing primitive flat bread. More sophisticated versions of flat bread include the Mexican tortilla, made of processed corn, and the chapati of India, usually made of wheat. Baking techniques improved with the development of an enclosed baking utensil and then of ovens, making possible thicker baked cakes or loaves. The phenomenon of fermentation, with the resultant lightening of the loaf structure and development of appealing flavours, was probably first observed when doughs or gruels, held for several hours before baking, exhibited spoilage caused by yeasts. Some of the effects of the microbiologically induced changes were regarded as desirable, and a gradual acquisition of control over the process led to traditional methods for making leavened bread loaves. Early baked products were made of mixed seeds with a predominance of barley, but wheat flour, because of its superior response to fermentation, eventually became the preferred cereal among the various cultural groups sufficiently advanced in culinary techniques to make leavened bread. 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 Flour, water, and leavening agents are the ingredients primarily responsible for the characteristic appearance, texture, and flavour of most bakery products. Eggs, milk, salt, shortening, and sugar are effective in modifying these qualities, and various minor ingredients may also be used. 𝗠𝗨𝗦𝗧 𝗙𝗢𝗟𝗟𝗢𝗪 𝗙𝗢𝗥 𝗨𝗣𝗗𝗔𝗧𝗘𝗦: 🔗 LinkedIn Profile: https://lnkd.in/dxyP5mip 🔗 LinkedIn Page: https://lnkd.in/gFrE3MnA 🔗 Facebook: https://lnkd.in/d688tFxM 𝐖𝐡𝐚𝐭𝐬𝐚𝐩𝐩 𝐆𝐫𝐨𝐮𝐩 𝐅𝐨𝐫: 1. Food Technologist 2. Food Engineers 3. Microbiologist 4. Bio Technologist 5. Bio Chemist 6. Bio Sciences 7. Nutritionist & Dietician 🔗 https://lnkd.in/dMgnb8SR #Baking #Quality #BakingIndustry #FoodScience #QualityControl #QualityAssurance #QualityManager #ProductionManager #Management #QualityManagement #FoodIndustry #Haccp #FoodSafety #RiskAssessment #Compliance #fats #Oil #bakingSoda #BakingPowder #FoodTechnology #FododTechnologist. ................................................................................

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FSSAI should strictly implement earlier guidelines specially in case of Ghee; AMF and butter oil as the definition of these products specified itself the mislead of claims of A1/A2 protein in these products. https://lnkd.in/g7Zyxnui

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The precision in enzyme usage in bread making is critical 🔍🎯. Understanding both the biochemical activity of the enzymes 🧬 and their interaction with the dough under specific conditions helps in optimizing bread quality 🥖 and production efficiency ⚙️📈. Let's review the key issues: 1. Importance of Proper Dosage: It's crucial to adhere to recommended enzyme levels to avoid issues like → sticky 🍯 or → dry doughs 🌾, as overdosing can lead to severe processing problems or waste due to no additional functional benefits 🚫. 2. Impact on Bread Quality: Overdosing can affect → bread volume 📏, → resilience, → crumb structure, and → crust color 🎨. Specific enzymes, like freshness and strengthening enzymes, if overdosed, can lead to → gumminess or → volume loss in bread 🍞💔. 3. Analytical Monitoring: Companies like GRAINAR use application dose effect data 📊 to ensure correct enzyme dosages to maintain quality. Overdosing certain enzymes like those degrading non-starch polysaccharides (NSP) can significantly affect dough handling and waste due to increased stickiness and water absorption 💧🔬. 4. Optimal Enzyme Usage Levels: Finding the right enzyme dosage is crucial as many enzymes reach a point where adding more provides no further benefit and may even harm the product. Small incremental adjustments are recommended to find the optimal amount 📉🔍. 5. Combining Enzymes: When using multiple enzymes, it's important to ❌ avoid maxing out their individual recommended levels. Instead, ✅ aim for a synergistic blend where the combined effect enhances functionality without leading to overdosing 🤝🧪. 6. Sensitivity to Overdosing: Some enzymes are more prone to overdosing than others. Understanding which enzymes can tolerate higher doses and which cannot is vital for maintaining product quality and avoiding waste ⚠️🛑. 7. Processing Conditions: Processing conditions, such as → excessive resting time for dough🕰️🍞 or → temperature🌡️ , can effectively lead to enzyme overdosing, impacting the final bread quality. Simulating actual production conditions during the formulation stage is essential to adjust enzyme levels appropriately 🏭👩‍🔬 Thanks for reading✨📚 GRAINAR #breadmaking #enzymes #amylases #lipases #xylanases #rheology #dough #bioscience #biotechnology #Grainar

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Going with the trends! Same same but different no money no honey 😂😂.... Jokes apart, honestly it's mind-blowing! How similar terms can mean completely different to different people! Each field has its own language! So, if you are a true microbiologist then you will think the same meaning of these words! I'd love to know your ideas comment below 👇 #Repost If you also want to ask the same 😁 #Microbiologist #Microworld #Word #Meaning Check it out now!

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🍁 FSSAI Food License is it mandatory for Indian NPOP Policy of Organic Certification Food Processing & Handling ? 🍂 FSSAI being the Food Safety Standards Authority of India, FSSAI has been created for laying down science based standards for articles of food and to regulate their manufacture, storage, distribution, sale and import to ensure availability of safe and wholesome food for human consumption. 🍂 Tracenet >Organic Tracenet is an online traceability software developed by the Agricultural and Processed Food Products Export Development Authority (APEDA) in India. It is designed to track the entire supply chain of organic products from production to export, ensuring compliance with organic standards and certifications. 🍂 During the time of Tracenet Registration for availing Organic Certification as per the NPOP Policy specifically as mentioned aforesaid the mentioned FSSAI license and few details of the same needs to be infilled especially FSSAI license number and Capacity. 🍂 The FSSAI licence is mandatory for the Organic Certification of Food Processing & Handling Scope for the Tracenet registration and also for assuring the platform of Food safety criteria has been validated fit for food Operations. 🍂 What you have more doubts and needing more broad enlightenment on the Organic Standards of NPOP, NOP or EU. ☎ Anil M V, Founder, Organil Services Email : [email protected] Mobi & Whatsaapp : +91 8606551335 Organil www.organil.org #food #foodlicense #organic #food #certification #tracenet #npop #auditor #fbo #foodprocessing #foodtrader #handler #secondparty #training #competency #standards #organicguidelines #guidelines #africa #india

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Importance of Team Briefings and FIFO in Fast Food Quality ControlAs a Quality Control Coordinator (QCC), team briefings are crucial for aligning all team members with the day’s quality and safety priorities. It ensures everyone is clear on critical tasks like sanitation, hygiene, and SOP compliance. Briefings also provide a chance to address any potential issues before they escalate.Following FIFO (First In, First Out) is essential for maintaining product freshness and minimizing waste. Each team member plays a role in this process by ensuring that older inventory is used before newer items, which helps to maintain quality and compliance with food safety regulations. Understanding FIFO in Fast Food Quality ControlFIFO, or "First In, First Out," is a method used in foodservice to manage inventory and ensure food freshness. It involves organizing and using stock so that the oldest items are used before newer ones. Proper FIFO implementation helps minimize waste, reduce spoilage, and maintain food safety standards.1. The Importance of FIFO Verification and ComplianceAs a Quality Control Coordinator (QCC) in a fast food environment, verifying and ensuring adherence to FIFO procedures is essential. Here’s why:Maintains Product Freshness: FIFO ensures that older products are used first, keeping food items fresh for customers and preventing expired products from being served.Reduces Waste: By following FIFO, you reduce the risk of food items expiring in storage, which leads to waste reduction and cost savings.Ensures Food Safety: Proper FIFO practices help avoid using spoiled or outdated ingredients, thus reducing foodborne illness risks.Supports Compliance with Food Safety Standards: Adhering to FIFO helps meet food safety regulations and organizational SOPs, which require regular monitoring of product shelf life.2. FIFO Verification ProcessTo verify FIFO practices effectively, QCCs and team members can follow these steps:Check Expiration Dates and Labels: Regularly review expiration dates and labeling on all food items. Ensure that products are clearly labeled with dates of receipt and expiration.Inspect Storage Areas: Make routine inspections of storage areas, fridges, and freezers to ensure that items are properly rotated with the oldest stock at the front.Conduct Audits: Schedule audits to assess adherence to FIFO, examining whether older items are stored in easily accessible areas and are prioritized for use.Monitor High-Use Ingredients: Pay special attention to high-turnover ingredients, as these are more likely to require frequent restocking and rotation.Verify During Team Briefings: Emphasize the importance of FIFO compliance during team briefings and set clear expectations for handling inventory.3. Team Member Responsibilities in Following FIFOEach team member has a role in ensuring that FIFO procedures

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Opportunity to invest in Mushroom Cultivation and Processing. Modern 3 MT/day mushroom plant available for sale in North India with potential for future expansion. Please do not hesitate to contact Suman Food Consultants team for any further details or discussions. hashtag #mushroomcultivation #mushroomprocessing #foodprocessing #businessforsale #foodindustry #agribusiness #sumanfoodconsultants #sumanfoodprocessing #sale

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Quality department and FMCG As many organizations or sectors have different offices or departments quality departments has become one of the departments that should not be left out in all sectors Quality department are also life safer 👉🏻Quality department ensure that the intended purpose of a product or service is met 👉🏻Quality department check mate the processes to reduce or eliminate noncompliance 👉🏻Quality ensures compliance and consistency I cannot say how much importance the role of quality department is very vital in an organization

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💼 Are you a direct seller in the food industry? FSSAI has introduced a new kind of business license aimed at simplifying regulations for retail/ trade businesses. This initiative is a game-changer for these food businesses, offering more flexibility and ease in compliance. 🔍 Curious to learn more? Check out the details here 👉🏼 https://lnkd.in/gzaWA96h If you're in the food industry or know someone who is, spread the word and stay ahead with these updates! Let's embrace these positive changes together. 💼 #FSSAI #FoodIndustry #BusinessInnovation #RegulatoryUpdates

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Confused about FSSAI regulations for Spices? We've got you covered! This training will help you understand the requirements of FSSAI for spices in terms of different types and their standards, permissible limits, and microbiological standards. Register Now https://lnkd.in/gZfMNPgG For any training-related inquiries 📱 +91-8088470480 📧 [email protected] #fssai #foodsafety #foodquality #regulatorycompliance #spices #spiceindustry #india #spicemanufacturing #spiceprocessing #export #mandatoryrequirements #qualityassurance #upskill #onlinetraining #registernow #foodsafetyworks

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