Fusing best international and local quality management and control practices is one of the most effective ways to gain competitive advantage. Among other things, this includes implementing "customer focus" and "factual decision-making", the key principles of Universal Quality Management, through qualimetric models. The authors have identified qualimtric models with the best quality management potential across the food processing industry, at different product life cycle stages. They especially emphasize the potential of applying qualimetric forecast to food quality and safety. The authors have identified the main stages of product quality metrics forecasting to predict and achieve the desirable food quality in the most effective way possible. The proposed methods are a combination of qualifying methods and world's best quality management tools and techniques. With the example of quality management in curd products at the development stage the authorship points out the indicators defining product quality and safety, ranks value in building product quality, gives a math formula to describe product quality and an algorithm to assess product quality based on a comprehensive quality indicator and deduce recommendations to achieve desirable and predictable product properties. The proposed stages of qualimetric forecasting, based on the integration of qualimetric models in quality management, have been tested on some curd products in production and proven to be practically effective.
The authors suggest a new approach to the development of curd products formulation. The approach is based on the methodology of "risk qualimetry" which uses information-matrix models. Defect names are revealed and ranked by the detection rate, as well as reasons for the complaints about the curd products quality that had been coming from retail chains within 5 years. Moreover, the information-matrix model of the influence of the recipe ingredients on the risks of complaints about the curd product quality was presented. The values of the importance indicators were determined and the formulation factors were ranked: low-fat cottage cheese (185.8 points), a structurant (153.9), a functional ingredient (100.3), sugar syrup (60.0) and cream (54.2). The choice of a functional component and a structure former was substantiated. Those components would not only increase the nutritional value of the product, but also minimize the risks of inconsistencies. The formulation of a new curd product with functional components was developed: fat-free curd (65.0%), cream (24.3%), sugar syrup (8.0%), oats cryopowder (1.2%) and red grapes cryopowder (1.5%). The organoleptic evaluation of the prototype model showed high consumer properties.
Nowadays, it is very important to produce safe products. The global problem is a quality of food products and it is significant item for modern producer and consumer. The quality guarantees that technology is highly monitored, with all technological steps and conditions. The technology process of toppling bread has a number of steps and production operations. Raw materials are – flour, water and yeast starter. In this article the HACCP procedure for toppling bread production is shown. The most important aspects of quality management in food industrial process are: developing a block-schema of the process, critical control points identification and, as a result, a HACCP list creation. These aspects are established in this paper according to the technological process of toppling bread. With the use of these data it is possible to implement a HACCP system in technological process of toppling bread in order to trace all processes, production conditions and to produce a safe product with good quality.
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