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,
The essay repeatedly states that we do not know what our food goes through, where it comes from, and that we are ignorant to the food industry. Berry says, “The consumer must be kept from discovering that in the food industry, the overriding concerns are not quality and health, but volume and price.” In basic terms, the food industry does not care about the health of their consumers but their profit. The essay also repeats questions that the reader should ask themselves, such as, How fresh is it? How pure or clean is it, how free of dangerous chemicals?
Understanding the food tasters expertise makes it easier for the reader to
Q.What are the challenges that Ivan Gullien faces? The major challenge faced by Ivan Gullien was the development and implementation of the strategy. This was observed in the case that the category performance was going down and there was a minimum growth within the category itself over the last five years. Other challenges may include the increase the current market for the consumption Pillsbury cookie and use of most effective marketing communication.
The second issue has the same importance as the first one, it is a choice between taste and health issues. The decision about the taste and health will eventually be solved with a clear compromise, because both of these factors have a great potential for the market. This decision can affect all the range of products that may be released later on. First BASES indicated that health is more important in this area, but the second BASES shown that they should not ignore the "taste" because it has the great importance for consumers.
There are wide variety of biotechnology application includes biological, biochemical, bioengineering, genetic and control techniques. One of the oldest biotechnical processes is the baking of breads(1). This process originated in ancient times and the general method is to mix flour with other ingredients. For instance, water, salt and some source of aeration followed by baking. The making of fermented bread was initiate by the Egyptians during 2000 BC.
Brands have a highly reliable quality management system which supports the company to achieve mission and vision (Yumcsr.com, 2018). The main goal of applying the quality management system to enhance the performance, increase customer satisfaction and educate employees in frim for the concept of the quality management system (Yum.com, 2018). The implement ISO standards for covering all areas of food safety and quality through a clear check of slandered and system (White, 2002). ISO standard support the Yum!
Michael Pollan is the author of “Food Rules: An Eater’s Manual”. Throughout his career, Pollan has been investigating about the hazards that industrial foods pose to us, and how we can avoid them and replace them with a healthy diet. He believes that “The way we eats represents our most profound engagement with the natural world.” (Shetterly, Robert. “Michael Pollan.”
A 50 mL buret was obtained and was washed with NaOH solution. After filling the buret with NaOH (titrant) and preparing the KHP (analyte) in the Erlenmeyer flask, the solutions were titrated. The volume used from the NaOH solution was recorded. C. Determination of the Acidity of Soft Drinks First, the soft drinks were heated.
ADVANCED AND APPLIED BUSINESS RESEARCH Name: Muhammad Zubair Qureshi ERP: 12191 Section: MBA (Morning) Topic: WAC (Pillsbury Cookie) Submitted to: Dr. Huma Amir Date: 31-1-2016 EXECUTIVE SUMMARY This case tackles the research analysis that was conducted by General Mills Canada to understand the major factors in terms of variables of their target market in order to make a specific strategy to better the sales performance of the Pillsbury Refrigerated Baked Goods or “RBG”. This research highlights how the company was analyzing consumer preferences in accordance to taste usage and purchase intension for the RBG cookies.
• In China, government regulation and policies regarding food products are very strict due to various food safety scandals in recent years. All biscuit manufacturers have to reach the state standard requirements for quality, packaging etc. (IBISWorld, 2010). In order to meet the tightened regulatory requirements on food quality and environment protection, this would require huge investment in stringent quality and hygiene control measures for new entrants (Euromonitor, 2014). • Existing competitors that have achieved economies of scale in production has an advantage over new entrants in terms of the burdening of overall expenditures