Quality Parameters Of Products Research Articles

Analysis of Requirements to Quality of Jet Fuels for Military and Civil Use

The paper is devoted to the analysis of the current state in availability of military and civil jet fuels, their quality requirements and production prospects to meet growing needs. The brief outline about the history of development and use of aviation fuels is provided. The paper presents general classification of aviation fuels, which are used today, their designation and area of application. It is shown how the conditions of aircraft exploitation determine requirements to quality of jet fuels. From other side the interconnection between production processes, composition and quality parameters of available today civil and military aviation fuels is analyzed. The performed analytical study gives grounds for further theoretical and experimental works related to production, use and quality assessment of aviation fuels.

Leveraging Numerical Simulation Technology to Advance Drug Preparation: A Comprehensive Review of Application Scenarios and Cases.

Numerical simulation plays an important role in pharmaceutical preparation recently. Mechanistic models, as a type of numerical model, are widely used in the study of pharmaceutical preparations. Mechanistic models are based on a priori knowledge, i.e., laws of physics, chemistry, and biology. However, due to interdisciplinary reasons, pharmacy researchers have greater difficulties in using computer models. In this paper, we highlight the application scenarios and examples of mechanistic modelling in pharmacy research and provide a reference for drug researchers to get started. By establishing a suitable model and inputting preparation parameters, researchers can analyze the drug preparation process. Therefore, mechanistic models are effective tools to optimize the preparation parameters and predict potential quality problems of the product. With product quality parameters as the ultimate goal, the experiment design is optimized by mechanistic models. This process emphasizes the concept of quality by design. The use of numerical simulation saves experimental cost and time, and speeds up the experimental process. In pharmacy experiments, part of the physical information and the change processes are difficult to obtain, such as the mechanical phenomena during tablet compression and the airflow details in the nasal cavity. Therefore, it is necessary to predict the information and guide the formulation with the help of mechanistic models.

Machine learning for particle size prediction in iron ore grinding process

The mining industry is finally embracing the new opportunities brought by Industry 4.0, and one opportunity to be explored is the use of machine learning and artificial intelligence tools. To meet the continuous global demand for iron ore and improve the performance of facilities, process optimization is essential and may revolutionize the industry with data-based decision-making and increased efficiency and profitability. In iron ore beneficiation plants, the potential gains from machine learning tools are significant, and tend to increase in the milling process, where the grinding phase incurs the highest energy costs among mineral processing operations. This article presents the application of machine learning techniques for the prediction of the main product quality parameter of a milling plant. CRISP-DM, a well-established approach for data science projects, was applied, and the results demonstrated the effectiveness of the model, achieving satisfactory predictive performance. The deployment reduces reliance on laboratory testing and provides energy savings through proactive process control optimization.

The influence of natural antioxidants on the quality and storage capacity of semi-finished horse meat products

The article is devoted to the influence of natural antioxidants on the quality parameters of meat semi-finished products from horse meat and the microbiological stability of the product during its storage. In solving the set tasks, the standard, generally accepted methods of research were used. Statistical processing of the obtained results and assessment of data reliability were carried out by statistical methods using Microsoft Excel and Statistica (version 12.0). A new antioxidant of natural origin, dihydroquercetin, has been proposed and tested. Effective doses of its application have been established: 0.05 - 0.075% for raw horse fat and 0.075% for semi-finished meat products from horse meat produced with its addition. It has been shown that the administration of dihydroquercetin (Dx) together with ascorbic acid (AA) and tocopherol (Tp) is 10-30% more effective. The effect of dihydroquercetin on the indicators of oxidative spoilage in the technological process, from the production of horse meat to finished products using the latter, has been studied. The organoleptic parameters (appearance, odour, colour) of the control sample and the sample with 0.025% Dx by fat weight corresponded in their characteristics to the experimental samples with 0.05%, 0.075% and 0.1% by 45 days of storage. The introduction of dihydroquercetin, ascorbic acid, and tocopherol also makes it possible to slow down the microbiological spoilage of the semi-finished products that have been obtained during storage.

Effects of the replacement of pork fat by psyllium mucilage in beef hamburgers and display time on chemical-physical characteristics

Due to the high-fat content of meat products, finding options that make them healthier and that can replace fat is the key to meeting consumer expectations today. In this way, psyllium has been used as an ingredient with potential application in these new products. To assess the effects of including psyllium in beef burgers as a fat substitute, the chemical composition, pH, color, cooking loss, shear force, lipid oxidation, and microstructure characteristics were evaluated. Replacing animal fat with psyllium mucilage in the beef burgers preparation reduced total protein and lipid values and increased moisture and ash values, turn the burgers darker (L* and a* values), and contributed to the reduction of lipid oxidation. Thus, with the inclusion of psyllium mucilage with 15% of fat substituted by mucilage, the overall structure of the burgers was similar and could be used as fat replacer, improving the quality parameters of the meat products without changing the product quality.

EFFECT OF BATTERY CAGE AND PASTURE SYSTEMS ON EGG PRODUCTION AND QUALITY PARAMETERS OF LAYING HENS

The study was conducted to investigate the effect of production systems (battery cage, pasture) on egg production and egg quality parameters. 100 Isa Brown laying hens at 50 weeks of age and 80% hen day production were assigned to treatment 1 (battery cage) at 9 birds per replicate, and to treatment 2 (pasture) at 11 birds per replicate. Treatment 1 birds were given 120g/d while treatment 2 birds were given 100g/d of proprietary feed for an experimental period of 7 weeks. Percent hen day egg production, feed intake per dozen eggs, egg weight, and yolk weight were all higher in treatment 1 than in treatment 2. Yolk colour and shell thickness were higher in treatment 2 than in treatment 1.There was no significant difference in the albumen weight, yolk width, yolk height, yolk index and shell weight. It was concluded that egg production of commercial hybrid hens was significantly lower on the pasture than in the battery cage while feed intake per dozen eggs, yolk colour and shell thickness were improved on the pasture.

Supercritical fluid extrusion of dairy and fruit products to generate GOS-enriched and nutritionally superior snack puffs

The consumption of ultra-processed snacks is often considered unhealthy because such foods generally are energy-dense with low nutritive value. They contain high levels of starch, fat, and sugar and low levels of essential nutrients such as fiber, protein, and bioactive compounds. Nutritionally balanced snack foods that cater to today’s on-the-go lifestyles and do not get in the way of better eating are in high demand. The present study aims to create nutritionally attractive extruded puffs by valorizing food manufacturing byproducts and to elucidate the uniqueness of hybrid extrusion processing and its effect on product quality parameters. Supercritical fluid extrusion (SCFX) was used to transform apple pomace, starch or dairy ingredient-based formulations into value-added products in a zero-waste system. Acid whey, a byproduct of yogurt and cheese manufacturing, was used in lieu of water in the extruder to mitigate environmental issues related to its disposal. The SCFX system was also used for in-process polymerization of galactose, sourced from lactose hydrolyzed skim milk powder (LHSMP), with lactose from milk protein concentrate (MPC) and acid whey sources to produce galacto-oligosaccharides (GOS), a prebiotic associated with various health benefits and making the product acceptable to lactose intolerant consumers. Analysis of the extruded puffs showed that a combination of pomace and dairy ingredients significantly improved the nutritional profile of the product, notably increasing the fiber (5.0 g/30 g serving), protein (13.6 g/30 g serving), bioactive compounds (phenolics 21.4 mg GAE/30 g and vitamin C 0.3 mg/30 g serving), minerals, and GOS (0.4 g/30 g serving) contents. A sensory acceptance test (n=91) showed that incorporation of fruit and dairy by-products in snacks either improved or maintained Just About Right (JAR) scores compared to Market Keto puffs. Overall, utilizing fruit pomace and acid whey in extruded products made by SCFX is not only able to generate nutritious and functional snacks with balanced nutrients profile, derived from inexpensive agro-food by-products feedstock, but also can help mitigate environmental and waste issues.

Effects of minimum dissolved oxygen setpoints for aeration in semi-intensive pond production of Pacific white shrimp (Litopenaeus vannamei)

Aeration is considered one of the most critical factors in shrimp farming as it affects the metabolism of shrimp and other living organisms within a pond. Maintenance of proper dissolved oxygen (DO) concentrations is critical, as low DO can cause stress, lower resistance to disease, and inhibit growth. Although the effects of single, short-term hypoxia events have been widely studied, little to no research has examined effects of repeated exposure to hypoxia during multiple diurnal cycles that shrimp may experience in aquaculture ponds. Even though the concept is simple, proper DO management is not simple. It is dependent on numerous factors and often based on anecdotal recommendations. The present trial was conducted to help elucidate the effects of DO management strategies on shrimp performance. The trial examined the effects of three different DO set points for automatic aeration on shrimp production and water quality parameters in earthen ponds. In sixteen earthen ponds (0.1 ha), juvenile Pacific white shrimp (⁓0.030 g) were stocked at a density of 25ind/m2. Minimal DO setpoints that activated automatic aeration in each of the treatments were 2.5, 3.5, and 4.5 mg O2/L, respectively. Shrimp were fed using the AQ1 passive acoustic monitoring system that was set to not feed while DO was below the threshold of a given treatment. Each of the treatments was applied to 5 ponds, except for treatment 1 (2.5 mg/L) which was applied 6 ponds as it was considered of higher risk. Shrimp growth performance and water quality indicators were monitored weekly. At the end of the 79–81-day trial, results showed that different aeration control treatments had no significant effect in terms of growth performance, feed inputs or productivity parameters. The final weight of the shrimp ranged between 33.3 and 33.6 g, with average final yields of 7500–8500 kg per ha. Nonetheless, mean electrical costs differed significantly between treatments, with higher DO setpoints treatments exhibiting a higher aeration cost with no discernible benefit. Water quality parameters showed no significant difference, except for morning and afternoon DO concentrations.

Exploring the essential features influencing the synthesis of methylenedianiline to support industrial processes

The most important intermediate of methylene diphenyl diisocyanate (MDI), the most widely and quantitatively produced isocyanate in the world, is methylenedianiline (MDA). MDA is industrially produced from the reaction of aniline and formaldehyde catalysed by inorganic acids, most commonly HCl. The reaction parameters used during the synthesis of MDA have a fundamental impact on the quality parameters of the resulting MDA product mixture, and thus on the properties of the final MDI product mixture as well. Although MDA is an important industrial intermediate, currently its synthesis at the industrial level is based on empirical rules, knowledge and rule of thumbs, the effects of production parameters and their magnitude on product properties are not known and not published in the literature. In this study, the correlations between the independent operating parameters and dependent product quality parameters characterizing the MDA mixture were explored by developing different regression models with the use of experimental laboratory synthesis data in order to support the industrial synthesis process with easily deployable models with satisfactorily high accuracy. After investigating the laboratory experiment data from a total of 46 individual laboratory experiments, it was found that with machine learning models almost all of the independent parameters can be described with satisfactory accuracy. The models presented in this work demonstrate that it is possible to develop models that can be used to adjust the ring distribution, isomer ratios and selectivity of the reaction with minimising by-product quantities according to market demands or to different objective functions by fine-tuning the production parameters., thus achieving an optimal product portfolio and operating cost for the industrial process as well.

A New Methodological Framework for Optimizing Predictive Maintenance Using Machine Learning Combined with Product Quality Parameters

A New Methodological Framework for Optimizing Predictive Maintenance Using Machine Learning Combined with Product Quality Parameters

Evaluasi Indeks Tarik dan Indeks Sobek pada Bleaching Pulp: Pengaruh Hidrogen Peroksida (H2O2), Klorin Dioksida (ClO2) dan Suhu

Indonesia is one of the leading Pulp and paper producers globally, with an estimated annual growth rate of 3.5%. However, domestic production has not yet fully met the domestic needs and export demand for paper. Currently, hydrogen peroxide (H2O2) and chlorine dioxide (ClO2) are the primary bleaching agents used in Pulp and paper production. This research aims to evaluate the effects of H2O2, ClO2, and temperature on product quality parameters, specifically the tensile and tear indices. The variations of ClO2 used are 2%, 0.4%, and 0.7%; H2O2 concentrations are 0.1%, 0.2%, and 0.4%; and the temperatures used are 75°C and 85°C. The study found that the addition of ClO2 at a concentration of 0.7% resulted in the highest tensile index of 76.9 N.m/g and a tear index of 3.5 m.N.m²/g. The addition of H2O2 at a concentration of 0.1% resulted in a tensile index of 83.9 N.m/g and a tear index of 9.4 m.N.m²/g. Temperature variations did not significantly affect the tensile and tear indices, with the tensile index reaching 9.35 m.N.m²/g. The addition of H2O2 is essential as it enhances the bleaching process and improves the mechanical properties of the Pulp, which is beneficial for optimizing bleaching conditions to enhance product quality, thus meeting both domestic needs and export demands.

Analysis and evaluation of quality parameters of commercial propolis products using a new high Performance Liquid Chromatography (HPLC) method and Comparison of antimicrobial properties

Propolis, which has an important place in functional foods, is a natural bee product with high biological active value and is consumed in different formulations and packages worldwide. Thanks to the active compounds it contains, propolis shows biological properties such as antibacterial, antifungal, antiviral, antiprotozoal, antitumoral, antiulcer and anti-inflammatory. However, it is seen that propolis supplements are prepared unconsciously in the market.Such commercial products need to be standardized. Within the scope of this study, characteristic compounds of Turkish propolis were initially determined with support from the literature. Subsequently, bioactive components of 23 commercial propolis products were analyzed using the new HPLC method. Then, the flavonoid content and antimicrobial activity of the samples were determined.According to the results of these analyses, the amounts of Caffeic Acid (2,16–1620,57 ppm, Quercetin (0,19–203,99 ppm), Apigenin (0,30–319,08 ppm), Kaempferol (0,56–251,15 ppm), Chrysin (3,97–2830,93 ppm), and Caffeic Acid Phenethyl Ester (13,08–9666,48 ppm) were found to be quite different. The highest flavonoid content was measured as P2: 20847,43 mg/L and the lowest was 00003,10 mg/L in sample P13. Samples prepared for children were found to be highly diluted in terms of content. Again, it was determined that the samples with high preservation of active ingredients were products with production certificates based on laboratory analyzes. The samples were generally found to have inhibition activity against Gram (+) bacteria. Propolis samples P6 and P22 showed high activity against Gram (+) and Gram (−) bacteria and even fungi. When we evaluated some products that are insufficient in terms of content and antimicrobial activity, it was observed that antimicrobial activity increased depending on the other auxiliary chemicals used in the products. In this context, propolis products, which are very valuable in terms of health, may lose their real activity due to uncontrolled production and will gradually be devalued in the market. It is important that this valuable product should be produced and offered to the market with the necessary analysis methods without losing its effectiveness.

A novel seaweed-based biodegradable and active food film to reduce freezer burn in frozen salmon

The imperative to replace conventional plastic food packaging has led to the development of edible and biodegradable alternatives. This study has formulated an effective packaging solution for the preservation of frozen salmon. Alginate films were prepared by integrating ethanolic extracts from two edible seaweeds, Sargassum muticum and Grateloupia turuturu. The optical and mechanical properties of the films, as well as their effectiveness in preserving frozen salmon over a 6-month period at −18 °C, were assessed and compared to other alginate and synthetic plastic films. The quality parameters of the final product were also assessed. Films incorporating Grateloupia extract exhibited a 34% reduction in thickness and 51% lower moisture content when compared to alginate. Meanwhile, those containing Sargassum extract demonstrated improved water resistance, with a 11% decrease in solubility. The seaweed-incorporated films demonstrated gradual biodegradation over time. Samples packaged with these films displayed a substantial decrease in colour changes, ranging from 58% to 64%, compared to commercial plastic film packaging. This enhanced protection against freezer burn is likely due to the presence of lipid-derivate compounds in the Grateloupia extract. The findings of this study suggest the potential use of alginate-based films incorporated with Grateloupia and Sargassum extracts as edible and biodegradable packaging for frozen fish, offering a sustainable and improved alternative to synthetic plastic films.

Development of a novel salt processing technology and its performance and economic evaluation: an experimental study

ABSTRACT This study aimed to develop a novel, sustainable, highly efficient, and affordable salt processing technology tailored to local salt producers. Novel technology converts raw solar sea salt into the finest dried salt, which is widely accepted by various industries. Experiments were conducted at a drying temperature of 80°C, with an air velocity of 30 m/s, and a feed rate of 125 kg per hour to evaluate the proposed novel salt processing technology. Performance evaluation was based on product quality parameters (e.g. wet moisture content, sodium chloride (NaCl) percentage, and whiteness) and specific energy consumption. The economic assessment relied on financial analysis and payback period parameters. The results indicated a reduction in salt sample moisture content from 10.37% ± 0.4% to 0.47% ± 0.02%, with NaCl percentage and whiteness of the salt produced at 98.5% ± 0.3% and 81 ± 0.7, respectively. The specific energy consumption for the novel salt processing technology was 0.119 ± 0.07 kWh/kg of the final salt product. Initial investment requirements totalled IDR 275,435,000, with a payback period of 1.66 years. This proposed novel salt processing technology has the potential to generate high-quality dried salt with a production efficiency of 89.5%. Consequently, it could enhance local producer’s businesses, seize opportunities in the national salt market, support rural industrialisation, and be best configured for Indonesia’s local salt producers.

Improvement of coconut water shelf‐life through low‐temperature concentration process: Understanding impact of non‐thermal process on shelf‐life

AbstractFruit juice concentration gains popularity due to the reduced shipping costs for concentrated products. However, the main drawback of the widely used thermal concentration process is the degradation of product's quality parameters. Lyophilization, or the freeze‐drying process, is applied to concentrate coconut water to demonstrate that the quality of the coconut water can improve even when a significant fraction of pure water is removed from it. The measurements of antioxidant activities, total phenolic content (TPC), pH, and titratable acidity are investigated to understand process efficiency without compromising the original quality of coconut water. Study applies first order kinetics to assess the coconut water's shelf‐life, using pH and Brix as critical parameters. Results suggest that Brix, TPC, antioxidant activity (AAO), total dissolved solids (TDS), and potassium increase with increase in lyophilization time, where pH remains the same. The shelf‐life of concentrated product increases to double that of raw coconut water.Practical applicationsCoconut water has very large worldwide demand as health drink across all ages and all societies, particularly has great demand in sport/health sectors. The raw coconut is inconvenient to transport long distances because of its bulky volume. Further, coconut grows in a very limited area, it needs to travel long distance to reach customers across globe. So business with packed concentrated coconut water would be profitable for food industries. There is no study that has proven that concentrated coconut water through non‐thermal processes can actually improve its shelf‐life drastically. This study suggests that Brix, TPC, AAO, total dissolved solids, and potassium ions were concentrated with the increase in lyophilization time, where pH remains same due to an undisturbed natural buffering system. Non‐thermal freeze‐drying techniques proved that non‐thermal treatment like polymeric/ceramic membrane treatment would be beneficial for industry to sell packed coconut water without adding preservatives.

Effects of Liquid Whey Supplementation with Water on Egg Production and Egg Quality in Layer Chickens

Background: Liquid whey is a milk by-product and contains good quality protein and minerals. Due to lack of proper knowledge and sufficient technology it remains unutilized and thrown away as a waste. So, keeping in view of its profitable utilization, a study was planned to include liquid whey as feed supplement to layer poultry. Methods: A study was conducted by supplementation of liquid whey to layer chickens to study the effect on egg production and egg quality. A total of 120 layer birds (indicate the age) were supplemented with liquid whey ad libitum in the drinking water @ 0, 5, 10 and 15% up to 90 days. The data were collected with respect to egg production and egg quality parameters. Result: Supplementation of liquid whey in drinking water improved egg production and egg quality in laying chickens. It may be concluded that liquid whey can be supplemented with drinking water at the rate of 5% (v/v) for better egg production in layers and for production of premium quality of bigger size and weight of eggs, supplementation of whey up to 15% (v/v) can be recommended.

Analisis Penjualan Produk Aspal Kilang Minyak Pertamina RU IV Cilacap Dengan Metode Statistik

The development of road infrastructure such as highways, toll roads, airports, ports, bridges and other infrastructure requires an average of 1.2 million tons of asphalt per year. Under these conditions, the need for domestic asphalt is very large. Asphalt products are one of the petroleum derivative products that have high economic value and are the main raw material in infrastructure development. This research focuses on Pertamina RU IV Cilacap Oil Refinery Asphalt products with 60/70 penetration specifications that have been adapted to the needs and conditions of Indonesia with a tropical climate and are one of the superior products at PT Patra Trading. The purpose of this study is to analyze the simultaneous and partial significant effects using quantitative methods, namely statistical models on SPSS software version 25.0. The parameters used as research variables in the questionnaire to support this research are product excellence, product application, and product quality. Product excellence is a factor that makes a product have value and advantages in the eyes of customers, product application is the process of using products to meet customer needs, and product quality is the ability of a product to meet specifications to increase customer satisfaction. The results showed that the variables of product excellence X1 and product application X2 had a simultaneous effect on the product quality parameter Y based on the F (Simultaneous) test which serves to measure the goodness of fit of the regression equation or determine whether all the independent variables contained in the equation jointly affect the dependent variable by producing a significance value of 0.00 <0.05. Based on the T test (Partial) which serves to test how far the influence of one independent variable individually in explaining the variation in the dependent variable by producing a T-count value of 8.157> T-table 2.02 with a significant level of 0.000 < 0.05 or a significant value smaller than 0, 05 which indicates that there is a significant and partial influence on the Product Excellence variable X1 on Product Quality Y and T-count 6,528> T-table 2.02 with a significant level of 0.000 <0.05 or a significant value smaller than 0.05 there is a significant and partial influence on the Product Application variable X2 on Product Quality Y. Based on the coefficient of determination test which serves to measure how much variation in the independent variable can explain the dependent variable which shows the independent variable Product Excellence X1 and Product Application X2 affect the dependent variable Product Quality by 91.9%.

Stochastic Game Network-inspired intelligent framework for quality assessment in logistic industry

The widespread utilization of IoT-Fog-Cloud computing has revolutionized customer-oriented service delivery aspects in the global logistics industry. With industrial globalization, the logistics industry is often challenged to address quality issues. Moreover, with improper product management and transportation, the logistics industry has to face considerable financial loss. Conspicuously, a novel Stochastic Game Network (SGN) is proposed in the current study to ensure enhanced service product quality in the logistics industry. Specifically, the smart logistic industry-based decision-making framework is presented by incorporating several parameters of product quality. In the proposed method, each IoT device acts as a game player with a preset action set and strategy. Moreover, each IoT sensor at 4 levels of the logistic industry including Production Management Sensor (IMS), Inventory Management Sensor (IMS), Transportation Management Sensor (TMS), and Delivery Management Sensor (DMS) is incorporated as a game player node. Quality parameters are analyzed using the proposed Bayesian Belief Model (BBM) technique for effective classification. Moreover, Game-theoretic decision-making is used to automate enhanced product quality management and control units in IoT-based logistic industries for effective analysis and customer-oriented service delivery. For validation purposes, experimental results are compared with state-of-the-art decision-making techniques. Based on the results, the proposed model has registered enhanced statistical measures in terms of Precision (92.98%), Specificity (93.78%), Sensitivity (96.78%), Reliability (96.54%), and Stability (78%). To assess the theoretical efficacy of the proposed strategy, mathematical analysis is performed to quantify customer satisfaction. Conclusively, the proposed model presents an effective mechanism for quality assurance by incorporating stochastic behavior in the logistics industry.

Detection of Adulterant Residues in UHT Milk Products using ATR-FTIR Spectroscopy

Milk adulteration has been done to gain economic benefit by which the quality of milk is purposely compromised either by combining or substituting important ingredients of milk with adulterants. The objectives of this study were to determine the milk quality parameters of adulterated and unadulterated milk products through quality analysis and to investigate the ATR-FTIR spectroscopy technique in detection of adulterant residues in milk products. UHT milk samples were used with three common adulterants (melamine, formalin, anionic detergent) in five different concentrations (0.2%, 0.8%, 1.2%, 1.5% and 2.0%). Quality analysis was done on unadulterated milk and adulterated milk samples. Results showed that there were no significant differences between them. Thus, ATR-FTIR spectroscopic analysis was used for the qualification of adulterants in the wavenumber range of 4000 to 500. These results show the potential of FTIR spectroscopy as a rapid and sensitive technique for the detection of adulterant residues in UHT milk products.

Hard Candy Production and Quality Parameters: A review.

Hard candies are sugar confections comprising mainly water and sucrose. Corn syrup, colorants and flavors are also usually added to hard candy formulations. The production of hard candy requires heating of the ingredients to very high temperatures to reduce moisture content and subsequent cooling to obtain a solid matrix. Cooling of the mixtures achieves the final, well known glassy state of the products. In this glassy state, the system is kinetically stable and molecular mobility is restricted, providing longer shelf life to hard candies. There are, however, several factors affecting the final quality and consumer acceptance of hard candies. Production methods and parameters, initial formulations as well as storage conditions all play a crucial role in the physicochemical, textural and sensory properties of hard candies. Addition of colorants and flavors also plays a vital role in the final quality. Although hard candy production is a simple process with few production stages, even small changes in the method of production and process parameters may induce substantial changes in the final product characteristics. Additionally, storage conditions such as temperature and humidity can change the product properties leading to graining and stickiness which are the two major problems for hard candies during storage. Both production and storage conditions should therefore be carefully chosen and controlled for desirable hard candy properties. This review addresses the general production methods and considers process parameters and quality parameters of hard candy products. Moreover, a comprehensive review of the related hard candy literature is also presented. The majority of hard candy reviews focus on specific methods and processes, but this review will present a more general frame on the subject.