IRREGULARITIES QUALITY PRODUCTS

Some of the underlying product quality deviations, thus causing the product to be down and not worth selling or consumption.

Changes in Mechanical Products
Mechanical damage can occur due to collisions between the food with food or food ingredients with the tool. Mechanical damage usually occurs during transportation or transportation. Foodstuffs are transported in bulk transportation ', the bottom will be suppressed and oppressed by the top so bruised. If the stronger shocks during transport, the mechanical damage will occur more and more intense.
Piles of packaging that exceeds the maximum standards that have been determined, it can cause physical damage confectionery products. These factors can damage the packaging, so that product quality will also be influential, such as changing the form of candy (broken). It can also be caused by an insect or rodent contamination during storage in warehouses. Or can also be contaminated by the metal content of the processing time.

Changes in the Chemical Products
Food products that contain high levels of sucrose, such as candy, are generally hygroscopic and prone to deterioration during storage caused by the absorption of water. Shelf life of products such as these will be determined by how easily moisture can migrate into the product during storage by penetrating the packaging. The greater the difference between the relative humidity of storage environment than the water content of food products, the water more easily migrate.
ISA curves of sucrose and sucrose-containing food products is more difficult to determine high, due to hygroscopic nature of sugar causes water absorption takes place continuously and did not reach equilibrium conditions, especially on the relative humidity (RH) above 75%. ISA curve of food products containing high sugar nor sigmoid shaped so that moisture balance and slope of the curve is difficult to determine

Changes in Biochemical Products
Biological damage includes damage caused by metabolic reactions in the food by the enzymes in them which resulted in autolysis process that ended with the destruction and decay.
Other damage that may arise in this candy product can also be caused due to the influence of the content contained on the candy. Eg fat content contained in the candy can lead to rancidity caused by oxidative and hydrolytic reactions with components of the candy.

Product changes in Microbiology
Candy products are usually not sensitive to the damaging organisms, because of low water yield. However, yeast fermentation can occur when the solids content below 75% and contamination with the corresponding osmofilik organism (eg: Zygo-Saccharomyces sp) has occurred. Mold can also grow if there is condensation of water on the product due to large temperature change.
Broadly speaking, food damage also affected by moisture content or aw. Water Activity can also be used as a basis for the development of micro organism on a food product. Aw value of a food product and the proliferation of microbes can be seen in the table.