The establishment of the on-line monitoring of the instant food factory
| Autor: | Ming-Hsing Lee, 李明勳 |
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| Rok vydání: | 2006 |
| Druh dokumentu: | 學位論文 ; thesis |
| Popis: | 93 GMP system make good system for HACCP system. Meal box food is belong to instant food and must management effectively of food security hygiene.The method to control of concentration of effective chlorine water、Brightness air left the fungus of after and work before the working of operation area、temperature change during the cold storage.、Brightness admeasurement of the general operation area and ATP on-line brightness to five kinds.The detection with two test groups, and the relational expression of the chlorine water is -0.001x2 + 0.0105x- 0.0418 and the coefficient correlation for 0.9794.Chlorine water of reduces effective are fast to test the group, and influenced by temperature and application number mainly.The comparison of air was kept at operation area before and after working in the instant food factory are accord with GMP, and hygiene control ture for environment.The relationship between standard plate counts and ATP bioluminescence reaction of good relationship for equation.Temperature change during the cold storage and the freezer are about use number of times. work before the working is keep upon -18 and 7 ℃.In vegetable washing area not enough light for one factory（< 100 LUX）, in cooking area and preparation area are enough light for factory（＞100 LUX）. Although clean equipment and working area are essential for producting safe foods, so are personnel practiesand healthy control are importment.In this study, the establishment of the on-line monitoring of the instant food factory can reference for environment hygiene control and producting safe foods. |
| Databáze: | Networked Digital Library of Theses & Dissertations |
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