Quality designing and food safety provisioning based on qualimetric forecasting

Abstract

Two interrelated systemic challenges need to be successfully addressed to achieve sustainable, progressive development of processing plants: designing and consistently producing products in demand by customers and ensuring their safety. The solution to this systemic task requires a systemic approach. As such a solution, the author's approach to quality design and food safety based on the qualimetric forecasting and risk qualimetry methodology is proposed in the paper. The key elements of the proposed approach and risk qualimetry are presented. The proposed approach to designing competitive products and ensuring their safety was tested using structured dairy products, particularly milk puddings. The indicators of consumer preferences were revealed; the formula for complex estimation of milk puddings quality was presented; the matrix of consumer preferences with the indication of target indicators values was developed; the regression equations for structural-mechanical indices of milk base quality depending on the mass part of structurizer Tirgo 601 and temperature of model medium heat treatment were obtained. The milk pudding recipe variants were also suggested; the results of consumers' estimation of new product quality and products sold on the market were presented: 94.8% and 89.2%, 82.6%, 88.0%, 88.5%, respectively.

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“…На рис. 1 изображено дерево прослеживаемости содержания антибиотиков при производстве творожного продукта [15,16].…”

Preparation and characterisation of low phenylalanine biscuits with whey protein hydrolysates

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