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Samsun Exchange of Commerce has active role in the economic
progress of our city and region by employing with the progress
and investments from the date it began to work in 1969 till
today
The quality control of each step in
preparing, working and consumption of the raw metarial in food
sector has been a fact of our age.
Naturally including in the
composition of productions, same problems may acur during and
after the production.
So, doing raw material, mid and last
control test during the production is a neccessity for both
production in good quality and human health
While food production needs to be
done with the latest technology and under hygienic conditions;
in our country, food companies except some which have rivalry
superiority, make a dense production without a laboratory
support.
The first step in developing the
food sector is to direct encourage our company for the
laboratory-supported production and research and Development
(AR-GE) studies in order to the technological conditions.
As a result of this, while our
companies make a wide-spread, high-in quality production, they
will enable the continuation of the product quality and increase
their competition forces in domestic and foreing market.
As stated in the 34 th topic (d)
bend of the law bearing the number 5590 and in the frame of The
union of Chambers and Commodity Exchange of Turkey (TOBB) “A
laboratory for each bourse” basic aim for reaching the bourse to
an obvious quality; Samsun Exchange of Commerce (STB) gained a
food laboratory to the region with great e f forts by the
support of KOSGEB (Republic of Turkey ministry of Industry and
Trade), the Executive Committee chairman of STB Yusuf ÖZER,
Bourse Executive Committee, Secretary-General Ahmet Ali YAZICI,
Expert Assistant from KOSGEB Nebahat Livaoğlu and Dr. Münir ANIL
from Ondokuz Mayıs University, Faculty of Engineering,
Department of food Engineering.
The following problems in active
managements are considered in the period of laboratory Project
in and around Samsun.
Cost : Since the cost
of construction and work of a laboratory is high, there is no
laboratory in many managements, machines and chemicals cause
high cost to the managements
Employment : Employing
skilled workmen also increases the cost.
Unfair Competition :
The products in different qualitie are marketed on the same
shelves and this causes un fair competition. The products whose
quality are determined should compete wih the same quality
products
The Problems Faced in the
Managements : The managements determine their problems
late and this has no return or the cost increases. The problem
points should be determine before hand the problem should be
resolved at the beginning of the work for enabling high quality
production with law cost.
Our Bourse Laboratory was planned
apprapriate fort he regulations about the private food control
laboratory Construction anad Activity bearing the number 24160
and date 04.09.2000 and the needs of TS ISO EN 17025 standarts.
The Parts of Our Laboratory
Pattern reception
Pattern Storage Room
Chemical item Store
Rhythm Room
Physical Analysis Laboratory
Chemical Analysis Laboratory
Instrumental Analysis Laboratory
The Aims of Our Laboratory
To activate full-formed micro biology unit
To activate full-formed additive
remains analysis unit
TTTo make acquired arrangements fort
he study of research and development about floury produtcs.
To accredit all the units and
analysis methods of our laboratory.
To give education support to the
laboratories in the structure of our bourse.
The Machinies in our laboratory are
accepted in international areas and the international reference
methods are used (AACC, AOAC, WENDEE, ICC, etc.) in all analysis
done in these machines
The analysis in our laboratory are
done for a fee and the managements which do analysis can take
back the 70 percent (%70) of the price by applying KOSGEB
The List of The Analysis Made
in Our Laboratory
1- Humidity
2- Ash
3- Yield in Wheat
4- Largeness of Grain
5- Amount of foreigningredient
6- Hectoliter weight
7- Wet gluten
8- Dry gluten
9- Gluten index
10- Sendimentation
11- Falling number
12- Indication of enzyme additive (
Alpha amylase)
13- Pharinographic characteristics
14- Extensographic characteristics
15- Visco-amilographic
characteristics
16- Unripe oil
17- Unripe cellulase
18- Norish infibers
19- Unripe protein
20- Aphlotoxin
21- Colour
22- Spektrophotometric analyses |
