Development of the model of sensory control of quality at food enterprises
DOI:
https://doi.org/10.15587/1729-4061.2012.4591Keywords:
food enterprises, sensory tests, target consumer, control of sensory characteristics, technological process.Abstract
The article suggests the model of sensory control of quality at food enterprises. The programme of continuous monitoring of sensory characteristics at a food enterprise is designed on the basis of developed appropriate criteria. In quantitative descriptive tests, the properties of sensory quality are identified using conventional scales.In sensory programme the consumer evaluation is used to specify whether the preferences have changed in respect with the food production.
The personnel responsible for the execution of the programme of sensory control of quality include the tasting committee, which evaluate submitted samples and the sensory group, which provides the sampling, preparation and tastings, statistical processing, analysis and interpretation of results, preparation of recommendations for the administration of the enterprise.
The identification of raw materials is carried out for selected products, which are tested on parametric characteristics, changeability over the life cycle, as well as a synergistic effect on the final product.
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