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Consumer Tests 200Nos
Prerequisites of sensory Tests
Well dressed panel with not less than 10 nos for lab testing and 200 members for consumer
testing.
Training of panel for laboratory work using standard tests for specific purpose.
E.g. salt, sugar, bitterness, sweetness
Preservation of coded samples at suitable places
Discussion & development of consumers is possible in the descriptive analysis.
Data compilation and statistical analysis.
Objectives Of sensory evolution
It is impt in quality control & assurance for maintaining quality, equipment change, ingredient
of solution for the maintenance
Product development/improvements to match competent product & obtain or retain shape in
market
Newer product development
To define packing & storage profiles.
Provide product information for marketing management group.
Qualitative Grading / process
Hedonic Rating Test
Hedonic relates to pleasure, unpleasurable experience. Hedonic rating test is used to measure
the consumer acceptability of food products, the panelists is asked to rate the acceptability of a
product on hedonic scale usually 9 -------- ranging from extremely or dislike extremely Scales
with different ranges could also be used. Semi trained panelists in smaller nos are used to
screen the no of products for selecting a few consumer preference studies
9. like extremely
8. like very much
7. like moderately
6. like slightly
5 Neither like nor dislike
4 Dislike slightly
3. Dislike moderately
2. Dislike very much
1. Dislike extremely
Numerical scoring tests: One or more samples are presented to each panelists & the panelist
evaluate each sample for a specific scale for a particular characteristic indicating the rating of
the sample
Score
order
90
excellent
80
Good
70
Fair
60
Poor
Composite scoring tests
The rating scale is defined so that the specific characteristics of the product are rated separately.
The rating scale weighed so that the most impt characteristics will account for large part of a
total score .The resulting score are compared for any one panelists to assure to arrive at a
composite score. It gives more information than the numerical scoring. The method is useful in
grading and comparison of a quality attributes by indicating characteristics is at fault in poor
product
Quantity
1.
2.
3.
4.
Color
20
Continuously /viscosity 20
Flavor
40
Absence of defects
20
Quality Control
It refers to the control of all variables encountered in the process of producing a satisfactory
reliable & economical product. It is used to predict the quality the processed food & then
control the process of producing a satisfactory reliable & economical product
Reliable & economical product
It is used to predict the quality of the processed food & then control the process so that the
expected quality for each batch. This means that the quantity specification must be written &
agreed by the by the control must be identified in the process. On control must be identified in
this process is an essential in any food processing business. The purpose of quality control is to
1. To protect the consumer from danger of contamination food & ensure that they got the
weight & quality of food they pay for
2. To protect the business from cheating by the supplier , damaged equipment & false
equations by the consumer & supplier
Quality assurance
Is taken up as the system of activities where purpose is to provide assurance that the overall
quality control limits (standards) are being meticulously and the product satisfies all the
requisites embodied in the intent of production
Quality reliability
It refers to the chance or probability at the marketed product will performs without problem or
failing specification & intended shelf life.
Constrains
In order to maintain food quality we have considered certain parameters:
1. Raw Material should be maintained as per specifications & accordance to need. Food
processing industry should be able to utilize over market and entire food commodities only
if they dont improve the health of consumer.
2. Processing: processing is the safety of any processed food depends on how adequate the
processing is a function of time.
3. Environmental sanitation: control of environmental factors can be provided a major
contribution to the quality & safety of the processed food .The contamination can find their
entry in the finished products through many sources like equipment, packaging, transporting
material, machines and personal equipments. A special check has been exercised for the
rodent control, house fly, cockroaches etc.
4. Handling & Distribution; food products should be handled properly and the quality of the
product should be maintained during transportation, storage and packaging.
5. Consumer ; should be educated & about their rights & the type quality what they are
purchasing & nobody should be made to pay for the same service or commodities which he
is not receiving consumer standards are very important for any industry . Such standards
assure more significance. If the food processing sector involved aims & export & foreign
markets