Page 48 - FoodFocusThailand No.227 February 2025

STRONG QC & QA

1. Quality Control of Raw Materials 3. Quality Control for Final Products
1.1 Inspection of raw material quality before production 3.1 Product Quality Inspection Before Distribution:
is a critical step, particularly concerning physical and chemical This final step assures consumers of consistent quality, safety,
qualities such as moisture content, pH values, water activity and compliance with standards. It includes 1) Physical quality
(a ), and chemical composition. This step not only ensures inspection, such as color, texture, sensory quality, and
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quality from the outset, which can directly impact the final packaging integrity, 2) Chemical quality inspection, including
product’s quality but also reduces losses during the production moisture content, pH levels, and water activity, and
process and mitigates risks associated with raw materials 3) Microbiological inspection, such as total microbial count,
sourced from suppliers (Figure 2). yeast and mold, and pathogenic microorganisms.
1.2 Contaminant Inspection can be divided into two 3.2 Shelf-Life Testing: Confirms that products maintain
categories: 1) Physical contaminants, such as metal quality, safety, and acceptability throughout their shelf life.
fragments, glass, plastic, and container components, can be Manufacturers can determine appropriate expiration dates
detected through physical screening and metal detection through real-time storage conditions and accelerated
systems. 2) Chemical contaminants, including heavy metals, shelf-life testing, using physical, chemical, and
chemical residues, and mycotoxins, are analyzed using microbiological assessments tailored to the specific food
advanced chemical analysis techniques and modern product.
instruments to enhance accuracy and speed. Examples include 3.3 Label and Nutritional Information Inspection:
Mass Spectrometry, Atomic Absorption Spectroscopy, and Ensures product details comply with standards and legal
High-Performance Liquid Chromatography (HPLC). requirements. This includes the product name and trademark,
Additionally, Near-Infrared Spectroscopy (NIR) technology ingredient list, allergens, nutritional information, production
enables non-destructive testing of samples, saving both time and expiration dates, food registration number, manufacturer
and cost. In the future, advancements in technology, such as details, usage instructions, and warnings. Labels and
artificial intelligence (AI) and the industrial Internet of Things nutritional information communicate between manufacturers
(IIoT), will be integrated into analyzing and sorting raw materials and consumers, building confidence in product quality and
before processing. Real-time sensor development will also enhancing consumer safety. These analytical techniques are
enable immediate detection of contaminants during production. vital tools for food product quality control and assurance.
1.3 Inspection of Raw Material Freshness can be Selecting appropriate technologies, combined with efficient
performed using basic methods such as observing the color, quality control systems, enables manufacturers to produce
smell, texture, and general appearance of the raw materials, high-quality, safe, and standard-compliant products. This, in
as well as analyzing their physical and chemical quality turn, enhances competitiveness at both national and global
depending on the type of material. While these basic methods levels.
are widely used, they have limitations, such as being time-
consuming, costly, and sensitive to changes in the raw
materials. Currently, Near-Infrared (NIR) technology is gaining
popularity for chemical analysis, including moisture content, More Information Service Info C007
fat, oil, pH values, and other parameters. This technology
provides rapid results and allows non-destructive testing of
samples, making it highly efficient.
2. Quality Control During the Production Process
2.1 Monitoring Key Parameters During Production:
This includes controlling temperature, pressure, time, and pH เอกสารอ้างอิง / References
levels, which must remain within specified thresholds. พชรพจน์์ น์ัน์ทรามาศ, สุุคน์ทิพย์์ ชัย์สุาย์ัณห์์ และอัังคณา สุิทธิิการ. (2567).
Maintaining appropriate temperature and pH levels is crucial AI ย์กระดัับธิุรกิจอัาห์ารและเคร่�อังดั่�มตอับโจทย์์ Sustainability.
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2.2 Process Improvement Based on Analysis Results: sources/EconomyResourcesDownload_494AI_Sustainability.pdf.
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2.3 Hygiene Monitoring During Production: Ensures preservation, and analytical techniques in the age of Industry
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Quality control measures vary based on the production Qiao, J., Zhang, M., Qiu, L., Mujumdar, A. S. and Ma, Y. (2024).
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