Development of ways to reduce technological risks in the production of semi-smoked sausage products
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Дата
2021
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Анотація
This article presents a procedure for identifying technological risks of
food products using quality tools, including: data collection, identification of the
causes and consequences of technological risks, construction of a structuralparametric
model for analyzing and predicting technological risk.
Possible defects in the production of semi-smoked sausages are systematized.
The reasons that cause the risk of malfunctions in the production of semi-smoked
sausages are identified. Significant technological risks in the production of semismoked
sausages are analyzed and a methodology for assessing technological risks is
developed. Developed an orderly chain of actions to identify, reduce, control
technological hazards and prevent them in the production of semi-smoked sausages.
Опис
Sailau A. Development of ways to reduce technological risks in the production of semi-smoked sausage products / A. Sailau ; advisor : M. Serikkyzy // Black Sea Science 2021 : proc. of the Intern. Competition of Student Scientific Works / Odessa National Academy of Food Technologies ; eds. B. Yegorov, M. Mardar [et al.]. – Odessa: ONAFT, 2021. – P. 93–102 : tabl., fig. – Ref.: 13 tit.
Ключові слова
risks, stages, sausage, management, factor, tolerance, defects