In this work the role of professional standards, the system of requirements of production to structure of working professions and to their competences, problems of ensuring production by skilled workers with shots is considered. Special attention is paid to a way of definition of the major factors influencing change of indicators of quality of a ready-made product and also definition of ways of optimization of these indicators of quality. In article it is also described problems of formation of a complete system of ensuring sustainable social and economic development. Creation of constructive mechanisms of interaction of the sphere of work and the education increasing efficiency and reducing expenses. The professional standards establishing the requirements to knowledge, abilities defining necessary competences for performance of a certain work or professional duties are studied are considered as one of tools allowing to create steady and effective interaction of the sphere of work and education, to provide rational use of human resources now. By means of statistical methods of accuracy and stability of course of process, key indicators of quality of Nikitinsky long loaf such as humidity of a crumb, acidity, mass fraction of sugar and mass fraction of fat were estimated. It was revealed that not all values of the chosen indicators submit to the normal law of distribution, except an indicator of acidity of ready long loaf the probabilistic share of marriage was calculated by this indicator of quality. For the purpose of increase in efficiency of activity of the enterprise, quality of works, services and processes development and deployment of the professional standard for the specialist in quality control of bakery products plays an important role as the professional standard, is the main step on the way of formation of an effective control system of personnel potential at the modern enterprise.
Modern market-driven economy requires manufacturing high-quality and competitive products to make enterprises successful. The present paper analyzes the works on fishing industry in Russia and the qualitative indicators of fish preserves, identifies the main consumer properties and the main characteristics of the products studied, and constructs a matrix for planning the quality of preserves made from pond fish.
Data on the effect of inorganic aluminum-containing sorbent obtained from the etching product of aluminum tape, reprecipitated and treated with a surfactant on the quality indicators of saturation juices, are presented. Diffusion juice purification was carried out with the introduction of a sorbent for predefection. Studies have shown that the addition of a small amount of aluminum-containing sorbent (0.10 … 0.20%) can increase the purity of saturation juice II by 2.71%, and the cleaning efficiency by 18.22% compared to the typical scheme. There is a decrease in the color of the purified juice by 8.89 conv. units.
In the context of modern market economy, successful performance of enterprises should be ensured by high quality and competitive produce. The modern processing industry is becoming increasingly dependent on enzyme preparations used in food production. The paper deals with some optimal production conditions for cathepsin-supplemented canned pond fish used for increasing the efficiency of technological processes to reduce the duration of salting and ensure quality canned fish that meet consumer preferences. A full-factor experiment in salting cathepsin-supplemented pond fish determined the magnitude of quantitative effects on the pH value and salt content in the product.
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