基于剖面非线性质量标准的水醇工艺样品评级

Iryna Koretska, O. Kuzmin, T. Zinchenko
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引用次数: 1

摘要

时事性。今天,餐厅技术产品评价样品发生感官特征,在确定平均分计算和随后的品尝表。这种评价的重要方面是通过感官参数收集、验证和比较测试标本。目的和方法。本文的目的是建立餐饮产品工艺中以蔬菜原料水-酒精为基础,确定合理配方成分的数学模型。本研究的任务是在餐饮产品技术中,通过对水-酒精注射液样品的感官评价来证实等级法。结果。研究的一个方面是将样本与对照进行比较,并相互比较。为了有效地评价输液质量的感官指标,采用了通过剖面确定质量标准的方法,该方法涵盖了大量指标,并且对所使用的每个描述符的变化都很敏感。采用复合质量准则的计算方法对结果进行了校核。结论和讨论。在计算样品的优先级时,可以同时使用复杂质量标准的计算和根据给出相同结果的轮廓计算质量标准。所得结果的科学新颖性在于改进了基于描述符的样品感官评价结果的使用。所得结果的实际意义体现在竞争委员会的工作中对开发产品的评价相对于确定样品优先级的可能性的实施。
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Sample Rating in Water-alcohol Technology by Profile Non-linear Quality Criteria
Topicality. Today, the restaurant technology product evaluation samples occurs organoleptic characteristics, in determining the average score calculation and subsequent tasting sheet. Important aspects of such evaluation are the collection, validation and comparison of the test specimens by organoleptic parameters. Purpose and methods. The purpose of the article is to create a mathematical model for the determination of rational recipe compositions based on water-alcohol infusions of vegetable raw materials for the technology of restaurant products. The task of the research was to substantiate the method of ranks with the use of sensory evaluation of samples of water-alcohol infusions in the restaurant products technology. Results. One aspect of the research is to compare samples with controls and with each other. For the effective evaluation of organoleptic indicators for the quality of infusions used the method of determining the quality criterion by profile, which covers a large number of indicators and is sensitive to changes in each of the descriptors used. The results were checked by the method of calculation of the complex quality criterion. Conclusions and discussions. When calculating the priority of samples, it is possible to use both the calculation of the complex quality criterion and the calculation of the quality criterion according to profiles that give identical results. The scientific novelty of the results obtained is to improve the use of the results of organoleptic evaluation of samples based on descriptors. The practical significance of the obtained results is manifested in the implementation of them in the work of competition commissions in the evaluation of the developed products relative to the possibility of determining the priority of samples.
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审稿时长
4 weeks
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