Quality Control In Bakery Industry

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Review Title: Application of electronic nose as an innovative measurement system for the quality assurance and control of bakery products: A review Author: Mahdi Ghasemi-Varnamkhasti Affiliation: Department of Mechanical Engineering of Biosystems, Shahrekord University, Shahrekord, Iran *Corresponding author: ghasemymahdi@gmail.com Tel.: +98 3832320372 fax: +98 3832324428 Abstract Quality evaluation is a very challenging problem in the bakery industry, and, consequently, much time and attempts are spent on the techniques to address quality control. The quality evaluation and authentication of the bakery products is considered according to the knowledge on many food quality indicators like flavor. To deal with this new necessity, …show more content…

However, regarding many methods and techniques being used in bakery industry, each one has both profits and drawbacks. Traditionally human sensory evaluation as trained panelist are employed for evaluation of the product attributes (Cauvain, 2000; Hersleth, Berggren, Westad, & Martens, 2005; Kihberg, Johansson, Langsrud, & Risvik, 2005; Heenan, Hamid, Dufour, Harvey, & Delahunty, 2009; Ghasemi-Varnamkhasti et al., 2009; De La Guardia & Gonzalvez, 2013). Nonetheless some drawbacks are included in this approach such as fatigue or stress of panelists, time consuming, and expensive cost. Moreover, it cannot be employed for on-line measurements in the bakery industry. Conventional techniques for instance spectroscopy and chemical experiments have similar weakness. Hence, in the bakery industries, the design and development of techniques to replace traditional methods with objective measurement of the products in a reliable and economical way is extremely …show more content…

Therefore, modernization of bakery systems with innovative technologies and new developments should be directed (Kotsianis, Giannou, & Tzia, 2002; Hadiyanto, Asselman, van Straten, Boom, Esveld, & van Boxtel, 2007; Švec, & Hruškova, 2010; De la Hera, Martinez, & Gómez, 2013). Trend of automation in agriculture causes the use of sensor technology for measurement of process variables such as viscosity, texture, color, temperature, flow, moisture, and pressure (Borghei, Taghinejad, Minaei, Karimi & Ghasemi-Varnamkhasti, 2008). Proper development of sensors or instruments in food industry would lead to normal processes whereas malfunctioning or inappropriate sensors can result in low efficiency process and waste of food product (Pedersen, 1991). By increasing use of multivariate data analysis called chemometrics, the field of instrumental measurement is being changing rapidly. In plain terms, chemometrics is defined as the employment of statistical or mathematical approaches for chemical measurement. More particularly,

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