Quality Indicators Of Products Research Articles

Relevance of the glycemic index control of products and dishes for school meals

The eff ect of adolescent nutrition on various diseases is considered. Rationing of the amount of sugars in the diet is the main problem. Glycemic index (GI) is used for this purpose in the world practice. Glycemic curves for various cereals and derived products are presented. It is shown, that GI is an individual characteristic of each product. Introduction of GI and glycemic load (GL) values as indicators of food product quality and placing values on the consumer packaging label is confi rmed.

STUDY OF THE INFLUENCE OF MICELLAR CASEIN AND SPELT FLOUR ON YOGHURT QUALITY INDICATORS

The aim of the research is to study the effect of protein-containing ingredients of animal and plant origin on the quality indicators of yoghurt for the scientific substantiation of its recipe composition. Micellar casein and spelled flour are characterized by high nutritional value, exhibit functional and technological properties and can significantly affect the quality indicators of yogurt. To confirm this, the possibility of complete replacement of the structure stabilizer in the composition of yoghurt with micellar casein and spelled flour, both separately and in various ratios, was studied. As a single criterion for optimizing the recipe composition of yoghurt at various ratios between casein and spelled flour, product quality indicators were used: the degree of syneresis, effective viscosity, organoleptic indicators. The optimal values of the single criteria were obtained at different ranges of ratios between natural ingredients, which don’t allow developing uniform recommendations for the formulation of a new type of yogurt. Therefore, to study the combined effect of protein and spelled flour on the characteristics of yoghurt and the coefficients of their significance, a complex quality indicator was used. This indicator was determined as a function of estimates of single quality indicators, converted to scaled values, taking into account the coefficients of significance of individual indicators. Using a complex quality indicator, the ranges of optimal values of the content of micellar casein and spelled flour in yoghurt were established. So, when adding casein in an amount of 1.25 to 3.0 % and spelled flour - from 0.75 to 1.50 %, the quality of yoghurt reached its maximum value. The use of these ingredients alone showed a significantly lower technological effect in comparison with their compositions. Therefore, a conclusion was made about the synergistic interaction of casein and spelled flour, as well as the advisability of using the compositional composition of these ingredients in the yogurt technology

The influences of product quality, price and service quality to increase consumer satisfaction of Dorayaki product at CV Abe Seika

Business is a trade undertaken by group organized in order to make a profit by producing and selling goods and services to meet the community needs. Business is not only seen from the clothing business but other like food or beverage business that encompasses the entire world. In this modern business era, more and more emerging SMEs make competition tighter. By examining the influence of product quality, price, it is and service quality variables that expected in this research strategy output can increase consumer satisfaction of Dorayaki products at CV Abe Seika. The survey method with a quantitative approach was used in this study.The questionnaire results were processed using SEM (structural equation modeling). From the study results known that produced a strategy of product quality variables with Dorayaki product quality indicators. It is expected to increase customer satisfaction from implementing results the right strategy. Therapy needs further research on success of this consumer satisfaction assessment.

Marketable Product Quality Management in Conditions of Coal Mining at a Deposit of Complicated Structure

Globalization of the energy feedstock market has led to the fact that, in recent decades, parameters of the thermal coal market significantly changed. Depletion of “rich” deposits implies development of new deposits of more complicated structure and characteristics. The paper proposes a new approach to managing quality of marketable products in the course of development of a coal deposit of complicated structure, which has demonstrated its effectiveness in the conditions of the Beisky deposit. The approach to managing quality of the marketable products is based on the concept of the relevance of improving the quality of technological processes and their differentiation according to the criterion of the maximum ratio of value and cost of the products. Typical solutions are proposed, and the results of implementation of the developed methodological approach to managing quality of the marketable products as exemplified by the Vostochno-Beisky open-pit coal mine are presented. Methods of analysis of technological factors governing the selection of parameters of the process operations were used, and the substantiation of the processes for preparation of blocks, excavation, transportation, storage and processing of products in conditions of open pit mining of a coal deposit having complicated structure was performed. The implementation of the developed technological solutions in the conditions of the Vostochno-Beisky open-pit coal mine allowed to obtain positive results, expressed in the growth of quality indicators of the marketable products by 4-6 %.

Improving the quality of the technological process of packaging shape formation based on the information structure of an automated system

Based on the information structure of an automated quality monitoring system, we have designed a system to analyze information on the quality of forming the shape of PET-packaging, with a possibility of statistical control over the technological process using Shewhart control charts. That has been demonstrated using an example of the proposed technique of quality estimation of the finished PET bottles based on the thickness of their walls. Obtaining high-quality PET-packaging directly depends on the degree of perfection of all technological stages, thereby predetermining the necessity to build an effective system to control and manage the technological process of the shape formation of bottles made from polyethylene terephthalate. An analysis of information about the quality of PET-packaging shape formation based on monitoring the information structure of an automated system would make it possible to ensure operative adjustment of shape forming parameters at the minimized percentage of defects by organizing selective control over the products made. The use of statistical methods based on Shewhart control charts could enable the development of authentic algorithms for monitoring the shape formation quality aimed to track violations of technological parameters and compile recommendations on improving the process quality, as well as resource-use efficiency. The statistical estimation of cause-effect relations between the main technological parameters and product quality indicators involves the algorithm that monitors the quality of PET-packaging shape formation. This makes it possible to ensure the minimum level of defects in bottles when applying the devised Shewhart control chart. We have proposed a fuzzy cognitive chart for defining the preventive corrective actions directed at the elimination of the main causes of a defect at bottle shape formation, taking into consideration the interrelations of factors and their consequences on the resulting process quality

Optimal Weighting Distance-Based Similarity for Locally Weighted PLS Modeling

Real-time prediction of product quality or other key performance indicators is critical to ensuring high-quality products and increasing economic profit. In this study, a new locally weighted parti...

The flour of soft wheat in the technologies of food products

The article considers the issue of improving the quality of flour confectionery products through the use of new technologies and different types of raw materials. There is only one type of wheat flour in the retail network of Ukraine, which is characterized as flour with strong or medium gluten. Scientists of NAAS of Ukraine have selectively developed new varieties of soft-grained wheat, which are used to produce extrusion flour. Taking into account the specific properties of extruded flour from soft wheat, it is advisable to explore the possibility of its use in the technology of confectionery and culinary products, in particular, in the production of biscuit flour products and sauces. Analysis of different types of flour and starch was performed on physicochemical and organoleptic parameters. The quality of the finished products was controlled by organoleptic and physicochemical parameters, among which special attention was paid to the indicators of foaming ability, foam stability, moisture and porosity, and in the case of sauces – viscosity. A comparative analysis of wheat flour and soft-grain wheat flour showed that the content of raw gluten in soft-wheat flour is lower by almost 15 %. The hydration capacity of gluten of soft wheat flour is 29 % higher than that of baking flour. The gluten color of soft wheat flour is yellower than the gluten of baking flour, which will affect the color of semi-finished and finished products. It has been determined that for the production of biscuits, it is best to use soft-wheat flour in a mixture with durum flour. According to organoleptic parameters, the highest score was obtained with a sample with a composition of the composite mixture of 60:40, which is also characterized by higher porosity (5 %) compared to the control sample. In samples of sauces with different structurants, their structural and mechanical properties were investigated by determining the dependence of the effective viscosity on the shear rate. It is established that the obtained model systems using structurants based on flour from soft wheat varieties have high structural and mechanical properties without delamination when reheated. The recipe composition and technological process of production of “Nasoloda” and “Béchamel” sauces and a new sponge cake with the use of soft-grade extruded wheat flour have been developed and substantiated. The main indicators of product quality and safety have been studied. The obtained products meet the requirements for organoleptic, physicochemical and microbiological safety indicators and can be recommended for use.

A multi-emitter ultrasonic flatness detecting device

During the manufacture and processing of products, flatness is an important indicator of product quality. At present, flatness detection methods can be classified into contact and non-contact methods. Contact detection requires mutual contact with the test object, so the detection efficiency is low and it is easy to cause damage to the product. In the non-contact detection method, the accuracy of the microscope detection is very high, but the detection area is small and the cost is very high. Visual detection based on light scattering has high requirements for jitter and light, and strong jitter or light directly affects the detection results. The traditional ultrasonic ranging sensor requires the cooperation of the transmitting end and the receiving end, and has higher requirements on the ambient temperature. We found that when an ultrasonic array was used to generate strong ultrasound, the sound waves are reflected on the surface of the object and act on the polystyrene beads. We succeeded in detecting the flatness by comparing the speed difference of polystyrene ball at different positions on the surface of the product to be checked. This method may be applied to places where non-contact detection is required.

Synthesis and investigation of the control system for the process of сarbon article molding

Among the most energy-intensive industries is the production of carbon articles, therefore, the improvement of its efficiency is a relevant scientific and technical task. One of the ways to resolve the set task is to create a modern production management system. This paper considers the creation of a control system for one of the essential technological processes in carbon articles production – the process of their formation. Underlying the control system is the optimality criterion based on the specific cost of products taking into consideration their quality indicators. The control method used is Model Predictive Control (MPC). The results of studying the dependence of an optimality criterion on the setting parameters of an MPC-controller have made it possible to determine the optimum values for the prediction and control horizons, which could ensure the minimization of the products’ specific cost. The structure of the proposed control system, developed in the Simulink programming environment, makes it possible to investigate a given control system through computer simulations. The efficiency of the proposed system to control the process of carbon product molding was examined by comparing the quality of control by a given system and by the system that uses the classic PID control law. To this end, a three-circuit control system based on the PID-controllers was synthesized in the Simulink programming environment. Each controller was set, using a Powell method, for a minimum value of the integrated criterion. The results of the comparative study have demonstrated that at each operation cycle the optimality criterion value in the control system employing an MPC-controller was 8.8 % less than that in the system with PID-controllers at the same indicators of product quality. That testifies to the improvement in the technical and economic indicators of the formation process. This fact is of particular importance when taking into consideration the circularity of the technological process of carbon product formation.

Technological approaches to the quality management of bakery products

The article studies the influence of the physicochemical properties of wheat grain on the quality indicators of bakery products. Methodological approaches to managing the quality of bakery products through the development of production solutions have been formed by varying the technological parameters of the use of wheat flour (moisture of the leaven when the leaven method of dough preparation is used) taking into account its physicochemical properties (hardness of wheat grain). Wheat grain in a wide range of hardness - from low-hard to ultra-high-hard was studied. Regulated indicators of bread quality were the volume yield of bread and the integral characteristic of the organoleptic evaluation of bread on a 100-point scale. It is shown that the increase of grain hardness of flour and gain in moisture of starter dough (the average yield by weight of bread increases by 1% when the moisture of starter dough is 8 %) lead to increasing bread’s yield by weight. To simplify the model of forming the quality of bread depending on the grain hardness and humidity of the used starter dough, a constant value of the specific work when dough kneading was used. Regression equations for the formation of white bread quality indicators with a high degree of confidence (determination coefficient 0.72-0.89) and corresponding bread quality nomograms are constructed.

Qualitative evaluation of product innovation on the basis of pattern recognition theory

The article systematizes the quality indicators of innovative products and proposes an approach to assessing the error of product quality levels.

Visualization of the Dynamics of Measuring Processes of the Quality Indicators of Engineering Products during Production, Repair, and Operation

Using the example of engineering products, a model is proposed for visualizing their quality indicators at various stages of the life cycle: during production, repair, and operation. The Liebig barrel was adopted as a model, which made it possible to use the principle of cybernetics, according to which the product at each stage of its life cycle is represented as a set of separate elements connected to each other in a single information network.

Score Scales Development for the Quality Organoleptic Assessment of Cold Fish Appetizers

One of the priority research vectors in the food industry is the development of fish culinary products with specified properties considering the modern require-ments of nutrition science, consumer taste preferences, traditions and national characteristics. In conditionsof high competition, consumer evaluation of or-ganoleptic indicators plays a crucial role in the product promotion and sales. The authors conducted quality organoleptic research of cold appetizers made of carp muscle tissue in the form of a roll, and also considered a descriptive organoleptic analysis method used in the score scale development for evaluating the fish culi-nary products quality. The study used common and special methods. The re-searchers defined nomenclature of indicators, calculated the weight and gradation coefficients of the cold fish snacks quality depending on the number of points scored. The article concerns possibilities of tasting analysis in identifying the ana-log products strengths and weaknesses. The authors developed and tested five-point scale organoleptic evaluation of the quality of cold fish snacks in the roll form using both traditional and new structure-forming agent – gelatin of animal and fish origin. There is a regular decrease in the score for identified nonconform-ities, and organoleptic quality indicators of new products. A man run quantita-tive quality assessment of the developed products and supplemented quantitative organoleptic properties determination of cold fish snacks by a sensory profile.

Influence of parameters of delayed asphalt coking process on yield and quality of liquid and solid-phase products

Paper studies the effect of excess pressure during delayed coking of asphalt, obtained by propane deasphaltization of tar, on yield and physical and chemical properties of hydrocarbon fuels' components and solid-phase product – petroleum coke. Asphalt was coked at a temperature of 500 °C and excess pressure of 0.15-0.35 MPa in a laboratory unit for delayed coking of periodic action. Physical and chemical properties of raw materials and components of light (gasoline), medium (light gasoil), and heavy (heavy gasoil) distillates obtained during experimental study were determined: density, viscosity, coking ability, sulfur content, iodine number, pour points, flash points, fluidity loss and fractional composition. Quantitative group hydrocarbon and microelement compositions and properties of obtained samples of petroleum coke (humidity, ash content, volatiles' yield, sulfur content, etc.) were also studied. Comparative assessment of their quality is given in accordance with requirements of GOST 22898-78 “Low-sulfur petroleum coke. Specifications”. In addition, patterns of changes in excess coking pressure on yield and quality indicators of distillate products and petroleum coke were revealed. With an increase in excess pressure of coking process from 0.15 to 0.35 MPa, content of paraffin-naphthenic hydrocarbons in light and heavy gasoils of delayed coking decreases. Common pattern in asphalt coking is an increase in yield of coke and hydrocarbon gas with an increase in excess pressure from 0.15 to 0.35 MPa.

Научно-практические аспекты ведения органического производства томатов в Азербайджане

Over the past 50–60 years, the proportion of vegetable crops in the diet of people has increased, and an increase in demand has led to an increase in production. Thus, China accounts for 31% of the 170 million tons of tomatoes produced in the world, 11.2% in India, 8.8% in the USA and 6.9% in Turkey. In Azerbaijan, this figure is 465 thousand tons. The widespread use and use of fertilizers and other pesticides in vegetable production poses a serious threat to human health and the environment. Research shows that the quality indicators of vegetable products often do not meet international standards and medical norms . One of the main reasons for this is the excess of nitrates in the product. Overusing of nitrogen fertilizers, as well as pollution of ground and surface water sources, atmospheric nitrogen compounds, also accumulates large amounts of nitrate in fruit and vegetable and feed crops (and therefore dairy products). Nitrate (NO3) is one of the most common compounds in nitrogen in nature. They are always present in the soil and play an important role in plant nutrition. Part of the nitrogen and other fertilizers supplied to the soil is washed with rain and irrigation water and accumulated in ponds and water sources, mixed with river salts and poured into the sea. On average, 200,000 people die each year from the effects of these poisons on the human body. Thus, the growth of fatal diseases and environmental pollution has led to an increase in the number of countries that are currently engaged in environmentally friendly (organic) production (181 countries). The natural conditions of Azerbaijan provide great opportunities for expanding the production of vegetables in the country. However, given the viability and historical importance of the transition to organic vegetable growing in the country, the solution to this problem depends on the state approach.

The effect of apple powder on the consumption of crispbread

The results of the influence of a dry powder obtained from Antonovka apples growing in the Kursk region on the consumer properties of crispbreads in which whole wheat and rye flour were partially replaced with apple powder in the amount of 10, 15 and 20% are presented. The optimal content of dried apple powder in baked samples of crispbread was determined during the experiment by the results of a study of organoleptic and physico-chemical quality indicators of samples. To assess the quality of the developed samples of crispbreads, an expert method was used to determine the weighting factors of product quality indicators. In the course of the calculations for experts, the most significant indicator was taste; the second by weight - appearance; the third is smell; fourth is form; fifth – color; the sixth is a view in kink. During the study of organoleptic indicators using a point scale, the largest amount of points (28.8 points) was gained by a sample of bread with the addition of 20% apple powder (it replaced 10% whole wheat and rye flour, respectively). This sample had an appearance interspersed with flavors and the presence of minor bubbles; pleasant taste and smell characteristic of apples; uniform color; rectangular shape; layered, with uniform porosity, without swelling, hardening, traces of an unbreakable appearance in a kink. The study of physical and chemical parameters made it possible to establish that with an increase in the amount of the additive (Antonovka apple powder), the mass fraction of moisture and acidity increase due to dietary fiber and acids that make up the apple powder.

Application of an Effective Quality Management System at the Enterprises for the Production of Reinforced Concrete Products and Structures of the Penza Region

In this article the quality management system at the enterprises on production of reinforced concrete products and designs of the Penza region is considered. The main characteristics of enterprises in this industry, which speak of the need to improve the competitiveness of enterprises of building materials for a stable position in the market. The main factor in the competitiveness of enterprises can be indicators of product quality. The analysis of the quality management system at these enterprises. All types of quality control are considered in detail. The procedures taking place at each stage of quality management at the enterprises for the production of concrete products and structures of the region are described. The General provisions on quality management which are available on them are revealed. Shortcomings of the existing system are specified, proceeding from it recommendations on effective quality management at the enterprises of the region are offered. These recommendations will bring enterprises to a new level of production and ensure the quality and competitiveness of enterprises. The application of the new quality management system is considered on the example of the company LLC “Building materials”, one of the main market participants in the production of concrete products and structures of the Penza region. The calculation of the efficiency of the new quality management system is given..

The Mechanical Properties of the Pipe Steel after Rolling at the Plate Mill

A study of the mechanical properties of the finished metal products was carried out. All types of metal products are subjected to continuous quality control, both on the production output at the manufacturer of billets, and on the production entrance at the consumer of metal. Control subject are: strength characteristics (tensile strength σв and yield stress σ02 and the characteristics of plasticity (relative elongation δ and relative necking ψ). The pipe steels have another important controlled characteristic: the impact toughness КСU-60. All the test methods are the destroying ones and are characterized by high complexity. The task of reducing the types of tests, the introduction of a comprehensive indicator of product quality is an urgent technical task. The purpose of this work is to study the regularities of changes in the indicators that determine the quality of the sheet metal from the pipe steel.

Снижение энергетических затрат при управлении установкой ректификации нефти

Introduction. Methods for assessing the energy efficiency of small oil refineries are not sufficiently developed currently. Aim is an optimizing the energy costs of oil separation. Materials and methods. An algorithm for calculating the sectional model of the atmospheric unit of a lowpower oil distillation unit is presented. The resulting model is supplemented by the calculation of an air-cooling apparatus and a shell-and-tube heat exchanger. The factors affecting energy costs were selected: the consumption of superheated water vapor in the atmospheric and stripping columns, reflux ratio, and the consumption of raw materials. To derive the dependence of the selected criterion on the listed factors, the method of orthogonal central compositional planning of the experiment was applied. A planning matrix for a four-factor experiment using the sectional model is compiled. The results of the experiment have been obtained in the MATLAB software package. An estimation of the insignificance of the coefficients in the obtained second-order regression equation is carried out; insignificant coefficients are excluded from the model. The adequacy of the model was verified using the Fisher criterion. The regression equation represented in the physical quantities of the factors is the objective function. Results. The surface of the output parameter is constructed depending on control factors (reflux number and flow rate of superheated water vapor into the atmospheric column) with a constant flow of raw materials and a constant flow of superheated steam into the stripping column. It is shown that the selected factors affect not only energy costs, but also the quality indicators of petroleum products. Mathematical models are given for determining the quality indicators of oil products (temperatures of the beginning and end of boiling) at an oil refinery, which are used as limitations. The application of the obtained dependence is proposed for optimizing energy costs at an oil distillation unit with a changing consumption of raw materials. Conclusion. The obtained optimal values of the factors can be used as tasks for the regulators on the current installation.

A model for predicting microbiological and organoleptic indicators of salads during storage with the use of chitosan

The authors theoretically substantiated and experimentally confirmed the feasibility of using high-molecular acid-soluble chitosan (HAC), which inhibits the growth of microbial flora in the production of salads, to extend the expiration date of salads and ensure the quality and safety indicators of products during storage. The effect of «cold pasteurization» of HAC on the microflora of salads was established. Regression models were obtained that adequately describe the effect of HAC on the microbiological and organoleptic indicators of salads. A method for multi-criteria optimization of the technological mode of production of salads using chitosan according to microbiological and organoleptic indicators to extend their expiration date is proposed. A method for the introduction of HAC in the production of salads in the composition of the dressing – in the form of a 1 % solution in 3 % acetic acid. Salad dressing recipe using HAC was developed. The efficiency of the production technology of salads with the use of HAC was confirmed, which allows one to extend their expiration date at a storage temperature of (4 ± 2) °C from 12 to 78 h.