Hazard analysis of apple juice production and the critical control poi̇nts


Thesis Type: Postgraduate

Institution Of The Thesis: Bursa Uludağ University, ZİRAAT FAKÜLTESİ, GIDA MÜHENDİSLİĞİ, Turkey

Approval Date: 2014

Thesis Language: Turkish

Student: BOUBACAR ALİCHİNA

Supervisor: Ömer Utku Çopur

Abstract:

Apples are important fruits that can be kept for a long time under storage conditions. Sometimes, consuming in fresh form; it can also be processed to juice, marmalade or vinegar, etc. According to data from industry association of fruit juice the amount of fruit turned into juice in 2000 was 433 tons in 2007 to 737 tonnes and increased to 825 tonnes in 2010 in Turkey among the fruit are turned into juice were found mainly apples with 46% of the total output (376,000 tons) and occupy the second place after the grapes. According to data from industry association of fruit juice the amount of fruit to make juice shows significant growth. In 2000 it was 433 tons, 737 tons in 2007 and reached to 825 tons in 2010. In Turkey among the fruits which are processed into juice were found mainly apples with 46% of the total output and occupy the second place after the grapes. In this work, the application of HACCP system in processing fruit juice is taken into account, particularly in the area of apple juice. HACCP (Hazard Analysis and Critical Control Points) is a system of food safety preventive who support the SSOP and GMP in the assurance of a healthy diet and made safe. Under the sector of fruit juice, the HACCP system is an important tool in increasing the export potential and in ensuring compliance with the laws and standards. Also, application of the HACCP system will ensure a reduction in losses and food delivery of good quality and safe for consumers and finally an increase in export opportunities.