{"id":9467,"date":"2024-08-25T05:46:21","date_gmt":"2024-08-25T05:46:21","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=9467"},"modified":"2024-08-25T05:46:21","modified_gmt":"2024-08-25T05:46:21","slug":"fruit-pulp-juice-beverages","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/tr\/fruit-pulp-juice-beverages\/","title":{"rendered":"Bir \u015firketin meyve posal\u0131 (meyve suyu) i\u00e7ece\u011finin proses i\u015fleyi\u015fi nedir?"},"content":{"rendered":"

Meyve posas\u0131 (meyve suyu) i\u00e7ecek prosesi operasyon belgeleri<\/strong><\/p>\n

Ama\u00e7<\/strong><\/p>\n

Buz \u00e7i\u00e7e\u011fi meyve posas\u0131 (meyve suyu) i\u00e7ecek \u00fcr\u00fcnlerinin \u00fcretim operasyonunu y\u00f6nlendirmek, b\u00f6ylece \u00fcretimi d\u00fczenli bir \u015fekilde yapmak, hatalar\u0131n olu\u015fmas\u0131n\u0131 \u00f6nlemek ve \u00fcr\u00fcnlerin kalitesini sa\u011flamak.<\/p>\n

Kapsam<\/strong><\/p>\n

Bu belge, Ice Flower'\u0131n cam \u015fi\u015felerde ve plastik \u015fi\u015felerde meyve posal\u0131 (meyve suyu) i\u00e7eceklerinin t\u00fcm \u00fcretim s\u00fcreci i\u00e7in ge\u00e7erlidir.<\/p>\n

Dikkat:<\/p>\n

1. Her hammadde ve yard\u0131mc\u0131 malzeme, beslemeden \u00f6nce kalite de\u011ferlendirmesi i\u00e7in kalite kontrol g\u00f6revlisi olmal\u0131d\u0131r.<\/p>\n

2, operat\u00f6r ve kalite kontrol personeli taraf\u0131ndan hammadde bulamac\u0131n\u0131n bir sonraki i\u015fleme girmeden \u00f6nce nitelikli olarak ortakla\u015fa kabul de\u011ferlendirmesi.<\/p>\n

Kar\u0131\u015ft\u0131rma<\/strong><\/p>\n

Hacmi ayarlamak i\u00e7in ilk kez kar\u0131\u015ft\u0131rma tank\u0131na eklenen ilk malzeme olarak meyve posas\u0131 ve stabilizat\u00f6r, test i\u00e7in ilk malzeme setinin kalite kontrol\u00fc, \u015feker ve asit eklemek i\u00e7in \u015feker ve asit enjeksiyonu miktar\u0131n\u0131 verin ve ard\u0131ndan s\u0131rayla di\u011fer malzemelere kat\u0131lmak i\u00e7in s\u0131rayla tan\u0131mlanan yard\u0131mc\u0131 malzeme kaplar\u0131 \u00fczerindeki Arap rakamlar\u0131na g\u00f6re.<\/p>\n

Kar\u0131\u015f\u0131m i\u00e7in kullan\u0131lan ana katk\u0131 maddeleri gizlilik ilkesine uygun olarak numaraland\u0131r\u0131lm\u0131\u015ft\u0131r ve \u00f6zel numaraland\u0131rma s\u0131ras\u0131 ekte g\u00f6sterilmi\u015ftir.<\/p>\n

3.1 Ham ve yard\u0131mc\u0131 malzemelerin kullan\u0131ma al\u0131nmadan \u00f6nce kalite kabul\u00fc<\/strong><\/p>\n

3.1.1 Ham ve yard\u0131mc\u0131 maddeler, \u00fcretim s\u00fcrecine niteliksiz ham ve yard\u0131mc\u0131 maddelerin girmesini \u00f6nlemek amac\u0131yla, besleme \u00f6ncesinde duyusal de\u011ferlendirme i\u00e7in esas olarak harmanlama ve tart\u0131m personeli taraf\u0131ndan kullan\u0131l\u0131r.<\/p>\n

3.1.2 Hammaddelerin nitelikli oldu\u011funa karar verilirse, tart\u0131lacak ve do\u011frudan beslenecektir; niteliksizse veya niteliksiz oldu\u011fundan \u015f\u00fcpheleniliyorsa, son i\u015flemin yap\u0131lmas\u0131 i\u00e7in kalite kontrol g\u00f6revlisine bildirimde bulunacakt\u0131r. Beslenemeyen ve kullan\u0131lamayanlar niteliksiz veya niteliksiz oldu\u011fundan \u015f\u00fcphelenilen olarak etiketlenecek, izole edilecek ve g\u00fcnd\u00fcz vardiyas\u0131 personeli taraf\u0131ndan depoya iade edilecektir.<\/p>\n

3.1.3 Ham ve yard\u0131mc\u0131 malzemelerin kalite de\u011ferlendirme y\u00f6ntemi<\/p>\n

A, g\u00f6r\u00fcn\u00fcm, koku, dokunma, \u00fcr\u00fcn, gerekirse fiziksel ve kimyasal testlerin ana kullan\u0131m\u0131.<\/p>\n

a, g\u00f6r\u00fcn\u00fcm: renk, doku durumu, safs\u0131zl\u0131klar, ambalaj tan\u0131mlama (GB7718'e g\u00f6re).<\/p>\n

Ana denetim \u00f6\u011felerinin ambalaj tan\u0131mlamas\u0131: \u015firket ad\u0131, adres, \u00fcretim tarihi, raf \u00f6mr\u00fc, \u00fcretim lisans\u0131, model, \u00fcr\u00fcn ad\u0131, ambalaj m\u00fch\u00fcr b\u00fct\u00fcnl\u00fc\u011f\u00fc, uygunluk sertifikas\u0131.<\/p>\n

b, koku: (s\u0131v\u0131 hammaddelerin) kokusu, \u00f6nce b\u00fcy\u00fck ambalajlar\u0131n kokusu normaldir, asidik bozulma, oksidasyon ve di\u011fer kokular olup olmad\u0131\u011f\u0131, gerekirse tad\u0131 \u00e7al\u0131\u015f\u0131r.<\/p>\n

c, dokunma: toz halindeki kat\u0131lar avucunuzun i\u00e7inde biraz \u00f6\u011f\u00fct\u00fcl\u00fcr, taneciklili\u011fi, kum hissini hissedersiniz.<\/p>\n

d, tat: meyve posas\u0131 ve \u015feker, iyi ve k\u00f6t\u00fc kalitesini de\u011ferlendirmek i\u00e7in tad\u0131m\u0131nda \u00fc\u00e7ten fazla ki\u015fi taraf\u0131ndan geri kazan\u0131m y\u00f6ntemini seyreltmek i\u00e7in kullan\u0131labilir.<\/p>\n

B, standard\u0131 de\u011ferlendirmek i\u00e7in \u00e7e\u015fitli ham ve yard\u0131mc\u0131 malzemeler ham ve yard\u0131mc\u0131 malzeme kabul kriterlerine bak\u0131n<\/p>\n

C. Ham ve yard\u0131mc\u0131 malzemelerin ambalaj i\u015faretlemesi ve kabul\u00fc<\/p>\n

a, a\u00e7\u0131lmam\u0131\u015f ambalaj\u0131 g\u00f6rmek i\u00e7in: \u00fcr\u00fcn ad\u0131, \u015firket ad\u0131, \u015firket adresi, \u00fcretim tarihi, raf \u00f6mr\u00fc, \u00fcretim lisans numaras\u0131 (\u00fcretim lisans y\u00f6netimine dahil edilmi\u015ftir), model, uygunluk sertifikas\u0131, ambalaj b\u00fct\u00fcnl\u00fc\u011f\u00fc, s\u0131z\u0131nt\u0131 yok ve di\u011fer fenomenler.<\/p>\n

b, rengin ana i\u00e7eri\u011fini, kokunun varl\u0131\u011f\u0131n\u0131, safs\u0131zl\u0131klar\u0131, topaklar\u0131, bozulma olup olmad\u0131\u011f\u0131n\u0131 ve di\u011fer \u00f6\u011feleri a\u00e7\u0131n.<\/p>\n

3.1.4 Ham ve yard\u0131mc\u0131 malzemelerin \u00fcretimi, i\u015f ekipmanlar\u0131n\u0131n yerle\u015ftirilmesi ve kullan\u0131m\u0131.<\/p>\n

a, ham ve yard\u0131mc\u0131 malzemelerin \u00fcretim tepsisi \u00fczerine yerle\u015ftirilmesi, zeminle do\u011frudan temas\u0131 kesinlikle yasakt\u0131r.<\/p>\n

b, At\u00f6lyede kullan\u0131ma a\u00e7\u0131lm\u0131\u015f ham ve yard\u0131mc\u0131 malzemelerin a\u011fz\u0131 a\u00e7\u0131k olarak yerle\u015ftirilmesi kesinlikle yasakt\u0131r, ge\u00e7ici olarak kullan\u0131lmayanlar ba\u011flanmal\u0131 veya \u00f6rt\u00fclmelidir.<\/p>\n

c, ham ve yard\u0131mc\u0131 maddelerin kullan\u0131ma a\u00e7\u0131l\u0131p a\u00e7\u0131lmad\u0131\u011f\u0131na bak\u0131lmaks\u0131z\u0131n, ilk kullan\u0131m ilkesinin uygulanmas\u0131.<\/p>\n

d\u3001Her t\u00fcrl\u00fc hammaddeyi i\u015fletme prosed\u00fcrlerine tam olarak uygun \u015fekilde tartmak ve eklemek ve \u00e7\u00f6zmek.<\/p>\n

e, t\u00fcm ham ve yard\u0131mc\u0131 malzemeleri i\u00e7eren kaplar ve kaplar, \u00e7\u00f6z\u00fcnd\u00fcrme tanklar\u0131, vb. \u00fcretim ve \u00fcretim d\u0131\u015f\u0131 sezonda kapat\u0131l\u0131r ve a\u00e7\u0131k olarak yerle\u015ftirilmesi kesinlikle yasakt\u0131r.<\/p>\n

f, Ham ve yard\u0131mc\u0131 malzemelerin temas etti\u011fi t\u00fcm kaplar temiz tutulmal\u0131, her g\u00fcn temizlenmesini sa\u011flamak, dezenfeksiyonunu 1 kez yapmak ve kay\u0131t alt\u0131na almak.<\/p>\n

3.1.5 Ekipman gereksinimleri ve sa\u011fl\u0131k bak\u0131m\u0131<\/p>\n

a, g\u0131da s\u0131n\u0131f\u0131 paslanmaz \u00e7elik veya plastik bidonlarda bulunan kar\u0131\u015ft\u0131rma tank\u0131 gere\u00e7leri, proses operat\u00f6r\u00fc taraf\u0131ndan g\u00fcnde bir kez temizlenmeli ve dezenfekte edilmelidir.<\/p>\n

b, harmanlama tanklar\u0131, yard\u0131mc\u0131 tanklar ve di\u011fer \u00fcretim ekipmanlar\u0131, borular ve g\u0131da s\u0131n\u0131f\u0131 paslanmaz \u00e7elik veya plastikten yap\u0131lm\u0131\u015f yard\u0131mc\u0131 tesisler, kolay nak\u0131\u015f veya malzemeden d\u00fc\u015fmesi kolay veya g\u0131da d\u0131\u015f\u0131 malzemelerin kullan\u0131lmas\u0131 kesinlikle yasakt\u0131r, cihazlar \u0131s\u0131ya dayan\u0131kl\u0131, asit, alkali korozyon direnci, \u0131s\u0131ya dayan\u0131kl\u0131, aside dayan\u0131kl\u0131, alkaliye dayan\u0131kl\u0131 g\u0131da s\u0131n\u0131f\u0131 contalar ile \u00e7e\u015fitli contalar olmal\u0131d\u0131r.<\/p>\n

c. Ekipman, CIP gerekliliklerine tam olarak uygun \u015fekilde temizlenmeli ve sterilize edilmeli, CIP i\u00e7in yap\u0131lamayanlar i\u00e7in COP temizli\u011fi yap\u0131lmal\u0131d\u0131r. Her harmanlama ba\u015flang\u0131c\u0131ndan \u00f6nce 3 ad\u0131m temizlik yap\u0131lmal\u0131 ve \u00fcretim sonunda 5 ad\u0131m temizlik yap\u0131lmal\u0131d\u0131r.<\/p>\n

3.2 Fruktoz \u015furubu do\u011frudan kar\u0131\u015ft\u0131rma tank\u0131na pompalan\u0131r.<\/strong><\/p>\n

3.3 Stabilizat\u00f6r \u00e7\u00f6z\u00fcnmesi:<\/strong><\/p>\n

3.3.1 75\u2103-85\u2103 s\u0131cak su kullan\u0131n, 10-15 dakika \u00e7\u00f6z\u00fcn.<\/p>\n

3.3.2 \u00c7al\u0131\u015fma prosed\u00fcr\u00fc: ilk olarak, toplam stabilizat\u00f6r a\u011f\u0131rl\u0131\u011f\u0131n\u0131n 15-20 kat\u0131 saf suyu (75 \u2103 - 85 \u2103) em\u00fclsifiye tank\u0131na pompalay\u0131n, kar\u0131\u015ft\u0131rmay\u0131 a\u00e7\u0131n, ard\u0131ndan form\u00fcle edilmi\u015f stabilizat\u00f6r miktar\u0131n\u0131 yava\u015f\u00e7a ekleyin, s\u0131cak tutun ve 10-15 dakika kar\u0131\u015ft\u0131r\u0131n ve ard\u0131ndan kalite kontrol g\u00f6revlisi taraf\u0131ndan g\u00f6rsel olarak incelenen gereksinimi kar\u015f\u0131lad\u0131ktan sonra harmanlama tank\u0131na pompalay\u0131n. Daha sonra boru hatt\u0131n\u0131 100-200 kg saf su ile y\u0131kay\u0131n ve kar\u0131\u015ft\u0131rma tank\u0131na pompalay\u0131n.<\/p>\n

3.3.3 Standard\u0131 tamamen \u00e7\u00f6z\u00fcn: cam bir kapla yakla\u015f\u0131k 100-200 ml numune al\u0131n, do\u011fal \u0131\u015f\u0131k alt\u0131nda g\u00f6zlemleyin, belirgin kolloidal partik\u00fcller yok, e\u015fit da\u011f\u0131lm\u0131\u015f, 3000-4000r \/ saat, 10 dakika santrif\u00fcj ile deney yap\u0131n. de\u011ferlendirme standard\u0131: \u00e7\u00f6kelme yok.<\/p>\n

3.4 Sitrik asit, potasyum sorbat, tatland\u0131r\u0131c\u0131 ve di\u011fer yard\u0131mc\u0131 maddelerin \u00e7\u00f6z\u00fcnmesi:<\/strong><\/p>\n

Sitrik asit, potasyum sorbat, tatland\u0131r\u0131c\u0131 ve di\u011fer yard\u0131mc\u0131 malzemeler em\u00fclsifiye tank\u0131na eklenir, stabilizat\u00f6r ile kar\u0131\u015ft\u0131r\u0131l\u0131r ve ard\u0131ndan kar\u0131\u015ft\u0131rma tank\u0131na pompalan\u0131r.<\/p>\n

3.5 Aroman\u0131n \u00e7\u00f6z\u00fclmesi<\/strong><\/p>\n

Aromalar kar\u0131\u015ft\u0131r\u0131lmaz, her biri harmanlama tank\u0131n\u0131n g\u00f6zlem portundan eklenir.<\/p>\n

3.6 Sabit kapasite:<\/strong><\/p>\n

Her t\u00fcrl\u00fc malzeme harmanlama tank\u0131na tamamen eklendi\u011finde, hacim harmanlama miktar\u0131na saf su ile sabitlenir. \u00c7\u00f6z\u00fcn\u00fcr kat\u0131lar, pH, santrif\u00fcj \u00e7\u00f6keltme, viskozite, duyusal dahil olmak \u00fczere g\u00f6stergelerin belirlenmesi. T\u00fcm hacim ayarlama i\u015flemi 30 dakika i\u00e7inde tamamlan\u0131r ve kalite kontrol\u00f6r\u00fc taraf\u0131ndan yap\u0131lan her test 10 dakika i\u00e7inde tamamlan\u0131r.<\/p>\n

Not: 3 tona kadar her bir kar\u0131\u015ft\u0131rma hacmi, di\u011fer malzemelerin birle\u015ftirilmesi, g\u00f6stergelerin belirlenmesinden sonra 5-10 dakika kar\u0131\u015ft\u0131r\u0131lmas\u0131, ince ayar, sabit kapasite, sabit kapasite hatas\u0131 parti ba\u015f\u0131na 50 kg'\u0131 ge\u00e7memelidir.<\/p>\n

Sterilizasyon, dezenfeksiyon ve dolum<\/strong><\/p>\n

4.1 Homojenizasyon ve sterilizasyon<\/strong><\/p>\n

4.1.1 Proses parametrelerinin gereklilikleri:<\/strong><\/p>\n

Bas\u0131n\u00e7:18-20Mpa<\/p>\n

S\u0131cakl\u0131k: 65-75 \u2103<\/p>\n

4.1.2 Operasyon s\u00fcreci:<\/strong> Homojenize edilece\u011fi zaman kar\u0131\u015ft\u0131rma tank\u0131 tahliye pompas\u0131n\u0131 a\u00e7\u0131n ve malzemeyi homojenizat\u00f6re g\u00f6nderin.<\/p>\n

Homojenizat\u00f6r\u00fc a\u00e7\u0131n, homojenizasyonu ba\u015flat\u0131n, homojenizat\u00f6r\u00fcn sirk\u00fclasyon vanas\u0131n\u0131 \u00e7al\u0131\u015ft\u0131r\u0131n (homojenizat\u00f6r\u00fc \u00e7al\u0131\u015ft\u0131rmadan \u00f6nce) ve bas\u0131n\u00e7land\u0131rmaya ba\u015flay\u0131n, homojenizat\u00f6r\u00fcn \u00e7al\u0131\u015fma prosed\u00fcr\u00fcne g\u00f6re birinci bas\u0131nc\u0131 ve ikinci bas\u0131nc\u0131 ekleyin, gerekli bas\u0131nca ula\u015ft\u0131\u011f\u0131nda besleme vanas\u0131n\u0131 a\u00e7\u0131n ve 5-10 saniye sonra sirk\u00fclasyon vanas\u0131n\u0131 kapat\u0131n.<\/p>\n

Not: Homojenizat\u00f6r\u00fc a\u00e7madan \u00f6nce so\u011futma suyu vanas\u0131n\u0131 a\u00e7\u0131n.<\/p>\n

4.1.3 Sterilizasyon s\u0131cakl\u0131\u011f\u0131<\/strong> 105 \u2103, s\u00fcre: 10-15s<\/p>\n

4.2 Temizlik ve dezenfeksiyon, dolum:<\/strong><\/p>\n

4.2.1 Y\u0131kama ve sterilizasyon<\/strong>:<\/p>\n

\u015ei\u015fe y\u0131kama makinesi su vanas\u0131n\u0131, \u015fanz\u0131man par\u00e7as\u0131n\u0131 a\u00e7\u0131n, \u015fi\u015feyi durulamaya ba\u015flay\u0131n<\/p>\n

\u0130kinci \u015fi\u015fe y\u0131kama: saf su ile durulay\u0131n, temizleme etkisine dikkat edin.<\/p>\n

4.2.1.1 \u015ei\u015fe durulama gereklilikleri<\/p>\n

a. \u015ei\u015fe kurulum personeli, do\u011fru \u015fi\u015fenin h\u00fck\u00fcmlerine uygun olarak bariz kolay g\u00f6r\u00fclebilen \u00e7atlaklar, deformasyon, delinme, farkl\u0131 renklerde boyama, yabanc\u0131 cisimlerin varl\u0131\u011f\u0131nda \u015fi\u015feler ve \u015fi\u015feler ve di\u011fer kalite kusurlar\u0131 se\u00e7ilmelidir.<\/p>\n

b. \u015ei\u015feleri ve \u015fi\u015fe kapaklar\u0131n\u0131 temizlemek i\u00e7in kullan\u0131lan sterilize su, \u015fi\u015felerin ve \u015fi\u015fe kapaklar\u0131n\u0131n durulanarak temizlenebilmesi i\u00e7in yeterli ve sabit bir bas\u0131n\u00e7ta tutulmal\u0131d\u0131r.<\/p>\n

c. Durulama suyu temiz tutulmal\u0131 ve yabanc\u0131 madde, renk ve kokudan ar\u0131nd\u0131r\u0131lmal\u0131d\u0131r.<\/p>\n

d. Yere d\u00fc\u015fen \u015fi\u015feler do\u011frudan kullan\u0131lmamal\u0131 ve kullan\u0131lmadan \u00f6nce yeniden y\u0131kanmal\u0131d\u0131r.<\/p>\n

4.2.1.2 \u015ei\u015fe kapaklar\u0131<\/p>\n

a. \u00dcretim i\u00e7in \u015fi\u015fe kapaklar\u0131 \u00fcretimden \u00f6nce temiz tutulmal\u0131d\u0131r.<\/p>\n

b, dolum personelinin kapa\u011f\u0131 eklemek i\u00e7in \u015fi\u015fe kapa\u011f\u0131 haznesine, \u015fi\u015fe kapa\u011f\u0131na do\u011frudan elle temas etmesi kesinlikle yasakt\u0131r.<\/p>\n

c. Yere veya hazneden d\u0131\u015far\u0131 d\u00fc\u015fen \u015fi\u015fe kapaklar\u0131 suyla durulanmal\u0131 ve ard\u0131ndan yeniden kullan\u0131m i\u00e7in yeniden sterilize edilmelidir.<\/p>\n

4.2.1.3 Dolum makinesi temizli\u011fi<\/p>\n

a. Dolum makinesi ve ilgili boru hatt\u0131, dolumdan \u00f6nce ve sonra belirtilen CIP gerekliliklerine g\u00f6re temizlenmeli ve kaydedilmelidir.<\/p>\n

b, her \u00fcretimden \u00f6nce \u00fc\u00e7 ad\u0131ml\u0131 temizleme y\u00f6ntemine g\u00f6re temizlenmeli, \u00fcretim sonu be\u015f ad\u0131ml\u0131 temizleme y\u00f6ntemine g\u00f6re temizlenmelidir.<\/p>\n

c, \u00fcretim \u00f6ncesi CIP temizli\u011finin sonunda, her bir doldurma kafas\u0131n\u0131n 3 kez \u00e7al\u0131\u015fmas\u0131n\u0131 sa\u011flamak i\u00e7in 3 tur \u00e7al\u0131\u015ft\u0131rmak \u00fczere makinedeki bo\u015f \u015fi\u015felere uygulanmal\u0131d\u0131r, net etkiyi g\u00f6rmek i\u00e7in doldurma suyunu \u00e7\u0131kar\u0131n, a\u015fa\u011f\u0131daki \u00f6\u011feleri g\u00f6r\u00fcnt\u00fclemelisiniz:<\/p>\n

-Boru hatt\u0131ndaki \u015fi\u015fe durulama suyu \u00e7\u0131k\u0131\u015f\u0131 ve giri\u015f PH de\u011feri tutarl\u0131d\u0131r;<\/p>\n

-\u015ei\u015fe i\u00e7indeki durulama suyu yabanc\u0131 madde, koku, renk i\u00e7ermez, berrak ve \u015feffaft\u0131r.<\/p>\n

Yukar\u0131daki gerekliliklerin yerine getirilmemesi durumunda yeniden temizlik yap\u0131lacakt\u0131r.<\/p>\n

d, temizlik gereksinimleri kar\u015f\u0131land\u0131\u011f\u0131nda, dolum makinesi dolumu beslemeye haz\u0131rd\u0131r.<\/p>\n

4.2.2 Doldurma:<\/strong><\/p>\n

4.2.2.1 Dolum odas\u0131 ar\u0131tma gereksinimleri<\/p>\n

a, normal \u00fcretim s\u0131ras\u0131nda dahili pozitif bas\u0131n\u00e7 olu\u015fumunu sa\u011flamak i\u00e7in dolum odas\u0131 100.000 ar\u0131tma gereksinimine ula\u015fmal\u0131d\u0131r.<\/p>\n

b. Dolum odas\u0131 durgun su i\u00e7ermemeli, ortam s\u0131cakl\u0131\u011f\u0131 30 \u00b0 C'den az olmal\u0131, duvarlar ve zeminler, ekipman ve tesisler temiz ve s\u0131hhi olmal\u0131d\u0131r.<\/p>\n

c, dolum odas\u0131nda \u00fcretimle ilgisi olmayan e\u015fyalar\u0131n depolanmas\u0131, i\u015f ekipmanlar\u0131n\u0131n sabit noktalarda saklanmas\u0131 ve etiketleme yap\u0131lmas\u0131 kesinlikle yasakt\u0131r.<\/p>\n

d. Dolum personeli i\u015ften sonra veya \u00fcretim s\u0131ras\u0131nda s\u0131k s\u0131k ellerini y\u0131kamal\u0131 ve dezenfekte etmelidir.<\/p>\n

e. Her dolumdan \u00f6nce, ortam\u0131n ve dolum odas\u0131ndaki ekipman ve tesislerin dezenfeksiyonunu p\u00fcsk\u00fcrtmek i\u00e7in 0.5% klor dioksit kullan\u0131lmal\u0131d\u0131r.<\/p>\n

f, ki\u015fisel hijyen Dolum odas\u0131na giren t\u00fcm personel i\u015f elbisesi ve \u015fapka giymelidir, dolum personeli i\u015f elbisesi ve \u015fapka giymeden dolum odas\u0131na girmeme hakk\u0131na sahiptir ve dolumla ilgisi olmayan personelin dolum odas\u0131na girmesi yasakt\u0131r.<\/p>\n

4.2.2.2 Dolum s\u0131cakl\u0131\u011f\u0131: cam \u015fi\u015feler: 80-85 \u2103, plastik \u015fi\u015feler: 70-80 \u2103.<\/p>\n

4.2.2.3 s\u0131zd\u0131rmazl\u0131k: dolum makinesi operat\u00f6rleri herhangi bir zamanda dolum s\u0131cakl\u0131\u011f\u0131na, dolum hacmine, s\u0131zd\u0131rmazl\u0131k etkisine dikkat etmelidir, dolum makinesinin gereksinimlerine uygun olmayan herhangi bir zamanda ayarlanmal\u0131d\u0131r, kalite kontrol g\u00f6revlisi herhangi bir zamanda yerinde kontrol etmelidir.<\/p>\n

4.3 D\u00f6kme \u015fi\u015fe sterilizasyonu, so\u011futma<\/strong><\/p>\n

Dolum makinesinden \u00e7\u0131kt\u0131ktan sonra, do\u011frudan d\u00f6kme \u015fi\u015fe sterilizasyon i\u015flemine girin, d\u00f6kme \u015fi\u015fe sterilizasyonu 30-50s.<\/p>\n

S\u0131cakl\u0131k: cam \u015fi\u015fe: 80-85\u00b0C, plastik \u015fi\u015fe: 70-80\u00b0C.<\/p>\n

Is\u0131tma ve so\u011futma t\u00fcneli: makineyi \u00e7al\u0131\u015ft\u0131rmadan \u00f6nce suyu ve buhar\u0131 a\u00e7\u0131n, \u00fcr\u00fcn\u00fc beslemesine izin verilmeden \u00f6nce p\u00fcsk\u00fcrtme suyu 60-70 \u2103'ye ula\u015f\u0131r, herhangi bir zamanda s\u0131cakl\u0131\u011f\u0131 g\u00f6zlemleyin, ihra\u00e7 edilen \u00fcr\u00fcnlerin so\u011futma alan\u0131, ihra\u00e7 edilen \u00fcr\u00fcnlerin merkezinin s\u0131cakl\u0131\u011f\u0131 40 \u2103'nin alt\u0131ndad\u0131r.<\/p>\n

4.4 P\u00fcsk\u00fcrtme kodu:<\/strong><\/p>\n

4.4.1 P\u00fcsk\u00fcrtme kodunun net oldu\u011fundan emin olmak i\u00e7in p\u00fcsk\u00fcrtme kodu d\u00fczg\u00fcn \u00e7al\u0131\u015fmadan \u00f6nce kuru \u015fi\u015fe tesisleri.<\/p>\n

4.4.2 \u00dcretim tarihini ayarlamak i\u00e7in belirtilen gereksinimlere g\u00f6re, vardiya, parti numaras\u0131, \u00fcretim s\u00fcrecinin yeri belirli bir durum de\u011fildir, keyfi olarak ayarlanmayacakt\u0131r.<\/p>\n

4.4.3 P\u00fcsk\u00fcrtme kodunun boyutu en az 10 kelimeye g\u00f6re ayarlan\u0131r ve yaz\u0131 tipinin e\u011friltme veya bulan\u0131kla\u015ft\u0131rma olmadan d\u00fczg\u00fcn ve net bir \u015fekilde p\u00fcsk\u00fcrt\u00fclmesi gerekir ve p\u00fcsk\u00fcrtme s\u0131z\u0131nt\u0131s\u0131 olmamal\u0131d\u0131r ve gerekliliklere uygun olmad\u0131\u011f\u0131 tespit edildi\u011finde, zaman\u0131nda tespit edilmeli ve zaman\u0131nda ayarlamalar i\u00e7in nedenler bulunmal\u0131d\u0131r.<\/p>\n

4.4.4 Sa\u011fl\u0131\u011f\u0131 korumak i\u00e7in yaz\u0131c\u0131n\u0131n g\u00fcnl\u00fck bak\u0131m\u0131n\u0131 yap\u0131n.<\/p>\n

4.4.5 P\u00fcsk\u00fcrtme kodu stili:<\/p>\n

\u00d6rne\u011fin: 2011010111A<\/p>\n

Y\u0131l Ay G\u00fcn Parti Potu Vardiya Kodu<\/p>\n

15:30<\/p>\n

Zaman<\/p>\n

4.5 I\u015f\u0131k Denetimi, K\u0131l\u0131flama ve Etiketleme<\/strong><\/p>\n

I\u015f\u0131k kontrol\u00fc, \u00e7al\u0131\u015fanlar\u0131n her 1 saatte bir personel de\u011fi\u015ftirmesini gerektirir.<\/p>\n

I\u015f\u0131k kontrol\u00fc se\u00e7im s\u00fcrecinde a\u015fa\u011f\u0131dakilerden herhangi biri mevcut oldu\u011funda, niteliksiz oldu\u011funa karar verilir ve se\u00e7ilerek ayr\u0131 bir izolasyonda saklanmal\u0131d\u0131r.<\/p>\n

a: \u015ei\u015fe a\u011fz\u0131 s\u0131k\u0131ca kapat\u0131lmam\u0131\u015f;<\/p>\n

b: S\u0131z\u0131nt\u0131;<\/p>\n

c: \u015fi\u015fe deformasyonu;<\/p>\n

d: \u015fi\u015fe \u00fczerinde \u00e7atlaklar\u0131n varl\u0131\u011f\u0131;<\/p>\n

e: Yetersiz dolum miktar\u0131 (s\u0131v\u0131 seviyesi standart gereklilikten a\u00e7\u0131k\u00e7a daha d\u00fc\u015f\u00fck);<\/p>\n

f: e\u011fri kapakl\u0131 \u015fi\u015feler;<\/p>\n

g: garip bir kokuya sahip \u015fi\u015felerin varl\u0131\u011f\u0131;<\/p>\n

h: \u015fi\u015fede yabanc\u0131 renk varl\u0131\u011f\u0131;<\/p>\n

i: \u015fi\u015fede yabanc\u0131 maddelerin varl\u0131\u011f\u0131 tespit edilir;<\/p>\n

a-f Vardiyada dolgu yap\u0131n.<\/p>\n

g-i: \u015fi\u015fe ayn\u0131 vardiyada hurdaya \u00e7\u0131kar\u0131l\u0131r.<\/p>\n

4.5.1 Etiketleme makinesi ve etiketleme makinesinin gereksinimlerine g\u00f6re \u00e7al\u0131\u015ft\u0131r\u0131l\u0131r ve cam \u015fi\u015feler manuel olarak etiketlenir.<\/p>\n

Etiketlemeden \u00f6nce toplay\u0131c\u0131, kusurlardan birine sahip bitmi\u015f \u00fcr\u00fcnleri se\u00e7meli ve bunlar\u0131 sabit noktadaki d\u00f6ner \u00e7er\u00e7eveye yerle\u015ftirmelidir.<\/p>\n

Kusurlar:<\/p>\n

a: \u015fi\u015fe deformasyonu<\/p>\n

b: \u015fi\u015fe kapa\u011f\u0131 s\u0131k\u0131lm\u0131\u015f, hareket ediyor veya \u015fi\u015fe kapa\u011f\u0131 e\u011fik<\/p>\n

c: Ka\u00e7ak<\/p>\n

d: \u015ei\u015fenin i\u00e7inde tortu var<\/p>\n

e: \u015ei\u015fede siyah noktalar var (ka\u00e7 tane olursa olsun)<\/p>\n

f: \u015fi\u015fede yabanc\u0131 cisimlerin varl\u0131\u011f\u0131, yabanc\u0131 renkler<\/p>\n

g: \u015fi\u015fede yabanc\u0131 maddelerin varl\u0131\u011f\u0131, yabanc\u0131 renk, koku<\/p>\n

h: Di\u011ferleri se\u00e7ilmelidir<\/p>\n

i: Yetersiz dolum miktar\u0131<\/p>\n

Etiketleri al\u0131rken kaliteyi s\u0131k\u0131 bir \u015fekilde kontrol etti\u011finizden emin olun<\/p>\n

Etiket kalitesi kabul edildi\u011finde etiket seti, standard\u0131 kar\u015f\u0131lamayan kalite standartlar\u0131nda kullan\u0131ma sunulmayacakt\u0131r:<\/p>\n

a: renk desen metni ve \u00f6nceki nitelikli \u00f6rneklerle tutarl\u0131 standart \u00f6rnekler kar\u015f\u0131la\u015ft\u0131rmak i\u00e7in al\u0131nabilir.<\/p>\n

b: paketleme ekibine kar\u015f\u0131l\u0131k gelen boyut, \u00f6zellikler, \u00fcr\u00fcn \u00e7e\u015fitlili\u011fi ve \u00fcretim \u00e7e\u015fitleri<\/p>\n

4.5.2 etiket seti: sonuna kadar ayarlanmal\u0131, yar\u0131, h\u0131zl\u0131 yap\u0131lmal\u0131, \u00fcretim h\u0131z\u0131n\u0131 etkilememelidir, b\u00f6ylece etiket do\u011fru, \u00e7arp\u0131k de\u011fil, anti etiketleme de\u011fil, ters etiketleme de\u011fil, iyi etiketleme olgusu de\u011fil.<\/p>\n

4.5.3 K\u00fc\u00e7\u00fclen etiket: operat\u00f6r\u00fcn do\u011fru \u00e7al\u0131\u015fmas\u0131 gerekir, y\u00fcksek etiket, ters etiket, yanl\u0131\u015f etiket, \u00e7arp\u0131k etiket, e\u011fimli etiket, k\u0131r\u0131\u015f\u0131kl\u0131klar ve di\u011fer niteliksiz fenomenler olmamal\u0131d\u0131r, etiket setinin nedenlerinden dolay\u0131 etiketleme personelini zaman\u0131nda bilgilendirmek i\u00e7in an\u0131nda se\u00e7ilmesi gerekti\u011fini tespit etti, etiketleme makinesini k\u00fc\u00e7\u00fcltme nedenlerinden dolay\u0131 zaman\u0131nda ayarlamalar yapmak zor ba\u015fa \u00e7\u0131kmak i\u00e7in bant vardiyas\u0131 ba\u015fkan\u0131n\u0131 bilgilendirin.<\/p>\n

Paketleme<\/strong><\/p>\n

5.1 Ambalaj etiketleme gerekliliklerinin \u00f6zelliklerine g\u00f6re, a\u015fa\u011f\u0131daki durumlardan birinde bulunan ambalajlar ayr\u0131 depolama i\u00e7in ayr\u0131lmal\u0131d\u0131r: a: \u015fi\u015fe kapa\u011f\u0131 s\u0131k\u0131ca kapat\u0131lmam\u0131\u015f, \u015fi\u015fe kapa\u011f\u0131 s\u0131k\u0131ca kapat\u0131lmam\u0131\u015f.<\/strong><\/p>\n

a: \u015ei\u015fe kapa\u011f\u0131 s\u0131k\u0131 de\u011fil<\/p>\n

b: \u015ei\u015fe kapa\u011f\u0131 e\u011fri veya kapa\u011f\u0131n rengi do\u011fru de\u011fil.<\/p>\n

c: s\u0131z\u0131nt\u0131<\/p>\n

d: \u015fi\u015fe deformasyonu<\/p>\n

e: yabanc\u0131 cisim i\u00e7eren \u015fi\u015feler, farkl\u0131 renkler, \u00fcr\u00fcn tan\u0131mlama ve i\u00e7erik tutars\u0131zl\u0131\u011f\u0131<\/p>\n

f: \u015ei\u015fenin \u00fczerinde yabanc\u0131 maddeler, kokular ve renkler var<\/p>\n

g: etiketleme gerekliliklerini kar\u015f\u0131lamayan \u00e7arp\u0131k, ters ve y\u00fcksek etiketleme<\/p>\n

h: sprey kodu tarihi gereksinimleri kar\u015f\u0131lam\u0131yor<\/p>\n

i: Kalite sorunlar\u0131ndan \u015f\u00fcpheleniliyor<\/p>\n

5.2 \u00dcretim tarihini i\u00e7eren uygunluk sertifikas\u0131, kartonun alt k\u0131sm\u0131n\u0131n m\u00fch\u00fcrlenmesi s\u00fcrecinde kartonun alt k\u0131sm\u0131na yap\u0131\u015ft\u0131r\u0131lacakt\u0131r.<\/strong><\/p>\n

5.3 Kutunun kapat\u0131lmas\u0131 s\u00fcrecinde, i\u00e7eri\u011fin \u00e7e\u015fidine, \u00f6zelliklerine ve miktar\u0131na, kartonun hacim gerekliliklerine uygun olup olmad\u0131\u011f\u0131na dikkat edilecek ve \u00fcr\u00fcn\u00fcn \u00fcretim tarihini i\u00e7eren uygunluk sertifikas\u0131, kartonu kapatmadan \u00f6nce sahtecili\u011fi \u00f6nleme i\u015faretiyle birlikte kartonun ortas\u0131na kartonun sonuna yap\u0131\u015ft\u0131r\u0131lacakt\u0131r.<\/strong><\/p>\n

5.4 Prensip olarak, palet ba\u015f\u0131na maksimum katman say\u0131s\u0131 7'dir.<\/strong><\/p>\n

Her palet etiketlenmeli, etiketin i\u00e7eri\u011fi en az a\u015fa\u011f\u0131daki i\u00e7erikte olmal\u0131, ancak bunlarla s\u0131n\u0131rl\u0131 olmamal\u0131d\u0131r:<\/p>\n

a: \u00dcr\u00fcn ad\u0131<\/p>\n

b: \u015eartname<\/p>\n

c: Miktar<\/p>\n

d: Parti \u00fcretim tarihi (saat ve dakika dahil)<\/p>\n

e: S\u0131ralay\u0131c\u0131<\/p>\n

f:Kalite kontrol\u00f6r\u00fc<\/p>\n

g:Depo<\/p>\n

h:Depo zaman\u0131<\/p>\n

Denetim: fabrika denetimi<\/strong><\/p>\n

6.1 \u00d6rnek \u00e7\u0131karma<\/strong><\/p>\n

6.1.1 Muayene numuneleri her vardiyan\u0131n kalite kontrol\u00f6r\u00fc taraf\u0131ndan al\u0131narak ayr\u0131 ayr\u0131 yerle\u015ftirilir ve al\u0131nan numunelerin \u00fczerine tarih bas\u0131lmal\u0131d\u0131r.<\/p>\n

6.1.2 \u00d6rnekleme y\u00f6ntemi: Her partinin ilk kab\u0131ndan 6 kutu (\u00fcstten, ortadan ve alttan 2'\u015fer kutu) ve farkl\u0131 yerlerde kalan kaplardan toplam 3 kutu, Kalite Kontrol, numunelerin orijinalli\u011finin ve numune say\u0131s\u0131n\u0131n gereksinimleri kar\u015f\u0131lad\u0131\u011f\u0131ndan emin olmal\u0131d\u0131r. Bir ba\u015far\u0131s\u0131zl\u0131k varsa, testi yapmak i\u00e7in kalite kontrol g\u00f6revlisi taraf\u0131ndan her seferinde 2 kutu spesifik \u00e7ekilmemelidir (operasyonun test h\u00fck\u00fcmlerine g\u00f6re). Ekipmana ve \u00fcretim s\u00fcrecindeki fiili duruma g\u00f6re \u00fcretim s\u00fcrecindeki kalite kontrol\u00f6r\u00fc de test i\u00e7in laboratuvara g\u00f6ndermek \u00fczere herhangi bir zamanda \u00f6rneklenebilir.<\/p>\n

6.2 \u00d6rnek test d\u00fczenlemeleri<\/strong><\/p>\n

Laboratuvar teknisyeni her g\u00fcn numune toplar; her partiden mikrobiyoloji i\u00e7in 2 \u015fi\u015fe, net i\u00e7erik ve fiziksel ve kimyasal \u00f6\u011feler i\u00e7in bir \u015fi\u015fe ve g\u00f6zlem numuneleri i\u00e7in kalan \u015fi\u015fe al\u0131n\u0131r.<\/p>\n

6.3 Test \u00f6\u011feleri:<\/strong><\/p>\n

a. Duyusal: renk, parlakl\u0131k, koku, doku durumu, yabanc\u0131 madde.<\/p>\n

b. Fiziksel ve kimyasal \u00f6\u011feler: net i\u00e7erik \u00e7\u00f6z\u00fcnebilir kat\u0131lar asitlik (y\u00fczde)<\/p>\n

c. Mikroorganizmalar: toplam bakteri, koliform bakteri, k\u00fcf\/maya.<\/p>\n

6.4 Test ve karar temeli: kurumsal standart<\/strong><\/p>\n

Normal bitmi\u015f \u00fcr\u00fcnler, \u00fcretimden sonraki 2. g\u00fcnde bitmi\u015f \u00fcr\u00fcn fabrika denetim raporu yapmak i\u00e7in, raporun 4 kopyas\u0131, bir kendi kendine depolama, sat\u0131\u015f, depolama, \u00fcretim b\u00f6l\u00fcm\u00fcn\u00fcn kalite kontrol b\u00f6l\u00fcm\u00fc, her biri.<\/p>\n

Kalifiye \u00fcr\u00fcnler sadece depodan sevk edilebilir, kalifiye olmayan veya muayene raporu depodan \u00e7\u0131kmayan \u00fcr\u00fcnlerin serbest b\u0131rak\u0131lmas\u0131 kesinlikle yasakt\u0131r.<\/p>\n

Depolama<\/strong><\/p>\n

7.1 \u00dcr\u00fcnler, depoya giri\u015f noktalar\u0131na g\u00f6re paletlere g\u00f6re depolan\u0131r. Sayman, her paletin tabelas\u0131n\u0131n ve i\u00e7eri\u011finin b\u00fct\u00fcnl\u00fc\u011f\u00fcne dikkat etmeli ve her \u00fcr\u00fcn paleti, depoya girme iznini onaylamak i\u00e7in kalite kontrol g\u00f6revlisi taraf\u0131ndan imzalanmal\u0131d\u0131r, gerekliliklere uygun olmayanlar depoya girmeyecektir.<\/p>\n

7.2 \u00dcr\u00fcnlerin ayr\u0131 ayr\u0131 denetlenecek \u015fekilde depolanmas\u0131, ayr\u0131 izolasyonda depolanan bitmi\u015f \u00fcr\u00fcnde kalite kusurlar\u0131n\u0131n varl\u0131\u011f\u0131, rapordan sonra test edilecek, nitelikli logo i\u00e7in orijinal tabelada nitelikli, niteliksiz logo i\u00e7in niteliksiz.<\/p>","protected":false},"excerpt":{"rendered":"

Fruit pulp (juice) beverage process operation documents Purpose To guide the production operation of ice flower fruit pulp (juice) beverage products, so as to make the production in an orderly manner, avoid the occurrence of errors, and ensure the quality of the products. Scope This document is applicable to the whole production process of Ice […]<\/p>","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"yoast_head":"\nWhat is the process operation of a company's fruit pulp (juice) beverage? - China Chemical Manufacturer<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/longchangextracts.com\/tr\/fruit-pulp-juice-beverages\/\" \/>\n<meta property=\"og:locale\" content=\"tr_TR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What is the process operation of a company's fruit pulp (juice) beverage? - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"Fruit pulp (juice) beverage process operation documents Purpose To guide the production operation of ice flower fruit pulp (juice) beverage products, so as to make the production in an orderly manner, avoid the occurrence of errors, and ensure the quality of the products. 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