Автор работы: Пользователь скрыл имя, 27 Ноября 2011 в 21:31, диссертация
Целью диссертационной работы явилось создание методики оценки сенсорного качества и установление сенсорных профилей шоколадно-вафельных тортов в зависимости от сроков годности.
Для достижения поставленной цели в работе необходимо было решить следующие задачи:
• изучить методы сенсорного анализа кондитерских изделий, в частности шоколадно-вафельных тортов;
• осуществить отбор, обучение и формирование сенсорной панели и разработать соответствующую процедуру;
• провести идентификацию и селекцию дескрипторов шоколадно-вафельных тортов;
• выявить приемлемость сенсорных оценок шоколадно-вафельных тортов по месяцам хранения;
• разработать методику оценки сенсорного качества шоколадно-вафельных тортов.
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170. Памятка участнику сенсорной панели.
171. Использование ароматосодержащих веществ.
172. Мыло, используемое для мытья рук не должно оставлять никакого запаха.1. Здоровье.
173. Участник
сенсорной панели во время
проведения теста не должен
страдать от недомогания,
174. Если
Ваше самочувствие в день
175. Во время оценки запаха, во избежании утомления, вдохи должны быть короткими и непродолжительными (по количеству раз 2-3).
176. Если
у Вас возникли сомнения, необходимо
повторить процедуру, через
177. При идентификации нескольких запахов в одном сеансе, при переходе с аромата на аромат, необходимо делать паузу между образцами 2-5 минут.1. Разжевывание образца.
178. Во время
оценки вкуса или текстуры
образца продукции, количество
образца на 1 прием должно быть
таковым, чтобы образец
179. В случае
возникновения сомнения не
180. Нейтрализация полости рта.
181. Между
образцами продукции
182. ТРЕНИНГ НА ОПРЕДЕЛЕНИЕ СООТНОШЕНИИ1. Имя:1. Дата:
183. Критические
точки распределения Б Фишера-
184. Директор по производству , шьшев^1. Макаренко A.B.15 марта 2.004г.1. Акт
185. Внедрения
методики оценки сенсорного
186. Настоящим
актом подтверждаю, что на ОАО
187. Менеджер по качеству //J/s / Миндлина A.JI.1. Утверждаю
188. Директор
по производству <ЭАО «.Большевик»1. Макаренко
189. Внедрения процедуры оценки сенсорного качества шоколадно-вафельных