Sensory Evaluation in Quality ControlSpringer US, 1992 - 240 pagine This book addresses an important, but so far neglected, topic: the application of sensory evaluation to quality control. Although several articles have been pub lished that have discussed concepts of quality control/sensory evaluation (QC/sen sory) programs, Sensory Evaluation in Quality Control is the first publication that addresses this topic in a comprehensive and practical way. This book is com prehensive, in that it presents the sensory and statistical information that is needed to design and implement several types of QCfsensory programs at the plant level. The book is practical, in that it provides a step-by-step description of the complete process to implement such programs, and it illustrates this process through real examples encountered by various consumer products companies (e. g. , foods, personal care products, paper products). With this practical information, sensory and quality professionals can design and implement sound QC/sensory programs at the plant level. This book was developed to provide the sensory and quality professional with an overview and guide to apply, in a production facility, the unique techniques that are used to measure sensory responses. Therefore, the book is intended for QC and/or R&D personnel (e. g. , sensory managers and analysts, and quality profes sionals) in charge of implementing an in-plant program, as well as for the plant management and plant technical personnel (sensory coordinator and quality pro fessionals) who are ultimately responsible for the routine operation of the estab lished program. |
Sommario
MEASUREMENT TECHNIQUES IN A | 10 |
Program Design and Initiation | 23 |
INITIAL PROGRAM STEPS | 40 |
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air freshener assessment attribute intensities attribute ratings average bran flakes Chapter chroma collected Color intensity complete comprehensive descriptive consumer acceptance consumer research consumer responses consumer test control charts criteria critical data analysis difference from control established Figure finished products flakes with raisins flavor identified implement in-spec in/out limits measure needed null hypothesis number of samples out-of-spec overall acceptability overall difference panelists paper towel phase plot presented procedures product quality product references production samples production variability QC program QC/sensory program quality control quality guidelines quality ratings quality references quality score R&D sensory raisin cereal range raw ingredients raw materials relationship saltiness sample selection scale scheduled sensory attributes sensory characteristics sensory coordinator sensory evaluation sensory methods sensory program sensory properties sensory specifications sessions standard statistical STATISTICAL HYPOTHESIS TEST steps stiffness strawberry yogurt Student's t distribution survey Table Tensile Strength variable attributes X-chart
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