Check sensorial parameters of oils and fats

Check sensorial parameters of olive oils, seed oils and edible fats such as taste, smell and touch.

check sensorial parameters of oil and fat
test sensorial parameters of oils and fats
check the sensorial parameters of oils and fats
assess sensorial parameters of oils and fats
audit sensorial parameters of oils and fats
check of sensorial parameters of oils and fats

skill/competence

sector-specific

Check sensorial parameters of oils and fats is an essential skill of the following occupations:

Blending plant operator: Blending plant operators control equipment to weigh and mix vegetable oils used in products such as salad oil and margarines. They tend pump oils to perform the blending according to specific formulas. They draw off samples of mixed oil to examine its texture and colour and based on that make adjustments to blending processes.
Fat-purification worker: Fat-purification workers operate acidulation tanks and equipment that help with the separation of undesirable components from oils.

Check sensorial parameters of oils and fats is optional for these occupations. This means knowing this skill may be an asset for career advancement if you are in one of these occupations.

Hydrogenation machine operator: Hydrogenation machine operators control equipment to process base oils for manufacture of margarine and shortening products.

Centrifuge operator: Centrifuge operators tend centrifugal machines that separate impurities from food materials aimed to be further processed as to achieve finished foodstuffs.

Clarifier: Clarifiers operate equipment to remove sediments and moisture from oleo and oils. They heat clarifying tank with steam and strainers for the clarification process. They remove foreign matters from the surface of hot oleo or oil stacks using skimmers.
Refining machine operator: Refining machine operators tend machines to refine crude oils, such as soybean oil, cottonseed oil, and peanut oil. They tend wash tanks to remove by-products and remove impurities with heat.

References

1. Check sensorial parameters of oils and fats – ESCO