Digital technologies in assessment and analysis of the food tasting results
Annotation
Russian Academy of Sciences have developed the software with the client-server architecture for collection and statistical processing of sensory data with the aim of objectivization of tasting results, collection, analysis, and visualization of the obtained data. One of the main directions of statistics in the organoleptic analysis is an assessment of the dependence between experimental variables and measured characteristics. Statistical criteria are used to assess a degree of interaction between variables, a size of experimental effects, and allow accepting or rejecting hypothesis proposed. In the organoleptic analysis, people play a role of a sort as measurement instruments, and a variation linked with the human factor arises. This proves, once again, that the use of statistical methods is necessary. In foreign countries, the methods of statistical processing are included in the specialized software packageswith wide functional possibilities. In Russia, similar developments are practically absent, which, in turn, complicates an introduction of objectivization and performance of its routine monitoring in enterprises significantly. The developed computer networking program is based on the principles of multivariate analysis of variance and enables real time processing of data from a taste panel. The results obtained in automatic processing are maximum objective and reliable.
Keywords
Постоянный URL
Articles in current issue
- The influence of cyclodextrin and modified starches on the beta-carotene lightfastness in inclusion complexes
- Digital technologies in assessment and analysis of the food tasting results
- Prospects for the use of Spirulina Platensis microalgae in the technology for candy caramel of increased nutritional value
- The effect of inclination for the helical surface of the mincer screw last coil on the pressure of the raw material in the cutting zonezone
- The effect of ultrasound on microbiological fermentation