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Control de calidad: café y cacao en polvo

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Control de calidad: café y cacao en polvo

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About this activity

Cuestionario de QC breve

Created by

Erika Muyulema
Erika Muyulema
Ecuador

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Control de calidad: café y cacao en polvo
 

Control de calidad: café y cacao en polvoOnline version

Cuestionario de QC breve

by Erika Muyulema
1

1) ¿Qué método se usa para determinar la humedad en café y cacao en polvo?

2

2) ¿Qué prueba evalúa la acidez volátil en estos productos?

3

3) ¿Qué método mide el contenido de grasa en cacao en polvo?

4

4) ¿Qué técnica determina la densidad aparente de polvo de cacao?

5

5) ¿Qué método evalúa la granulometría del cacao en polvo?

6

6) ¿Qué prueba sensorial se usa para detectar defectos aromáticos en café y cacao?

7

7) ¿Qué método mide el pH de la muestra?

8

8) ¿Qué prueba determina el contenido de cenizas?

9

9) ¿Qué equipo se usa para evaluar la solubilidad rápida en pruebas de café?

10

10) ¿Qué método se utiliza para medir el color de la muestra?

11

11) ¿Qué prueba se emplea para detectar moho o hongos?

12

12) ¿Qué método evalúa el aroma durante la cata en taza?

13

13) ¿Qué análisis determina la cantidad de polvo extrafino?

14

14) ¿Qué prueba mide la actividad de antioxidantes en cacao?

15

15) ¿Qué parámetro evalúa la estabilidad microbiológica?

 
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