All Title Author
Keywords Abstract


EFFECT OF NOT THE APPLICATION OF THE QUALITY CONTROL OF THE WATER IN THE NOURISHING INDUSTRIES

Full-Text   Cite this paper   Add to My Lib

Abstract:

This paper refers the factors relationship with the quality water control, wishing a better development of food process, showing that investment be possible reduce by organization, when it has systematic water analysis that use in its process. The water, universal solvent, beyond its composition, may introduce undesirable particles, as like as microorganisms type fermenting of lactose, that liberate gas and acid after the fermentation, deteriorating the foods, further much others pathogenic bacterium, causing high danger of contamination or sedimentary solids yet, that can cause incrustation on machinery. In spite of an unsatisfied level of salts like calcium and magnesium, may favor the corrosive process in engine, and to reduce the detergents effect, needing the use in most of concentration, lifting the maintenance cost. With the objective to contribute for the quality food industry increasing and also an production income greater and better foods life time on the shelf, will be approaches subjects relating simple method and low cost, that may being adopted for the enterprise, as like as factors been causing damage to the machines and utensils.

Full-Text

comments powered by Disqus