Quality evaluation of bakery products with application of statistical methods of analysis
https://doi.org/10.20914/2310-1202-2019-1-464-469
Abstract
In this work the role of professional standards, the system of requirements of production to structure of working professions and to their competences, problems of ensuring production by skilled workers with shots is considered. Special attention is paid to a way of definition of the major factors influencing change of indicators of quality of a ready-made product and also definition of ways of optimization of these indicators of quality. In article it is also described problems of formation of a complete system of ensuring sustainable social and economic development. Creation of constructive mechanisms of interaction of the sphere of work and the education increasing efficiency and reducing expenses. The professional standards establishing the requirements to knowledge, abilities defining necessary competences for performance of a certain work or professional duties are studied are considered as one of tools allowing to create steady and effective interaction of the sphere of work and education, to provide rational use of human resources now. By means of statistical methods of accuracy and stability of course of process, key indicators of quality of Nikitinsky long loaf such as humidity of a crumb, acidity, mass fraction of sugar and mass fraction of fat were estimated. It was revealed that not all values of the chosen indicators submit to the normal law of distribution, except an indicator of acidity of ready long loaf the probabilistic share of marriage was calculated by this indicator of quality. For the purpose of increase in efficiency of activity of the enterprise, quality of works, services and processes development and deployment of the professional standard for the specialist in quality control of bakery products plays an important role as the professional standard, is the main step on the way of formation of an effective control system of personnel potential at the modern enterprise.
About the Authors
O. P. Dvoryaninova
Voronezh state university of engineering technologies
Russian Federation
Dr. Sci. (Engin.), professor, quality management and technology of aquatic bioresources department, Revolution Av., 19 Voronezh, 394036, Russia
Russian Federation
Dr. Sci. (Engin.), professor, quality management and technology of aquatic bioresources department, Revolution Av., 19 Voronezh, 394036, Russia
A. V. Alekhina
Voronezh state university of engineering technologies
Cand. Sci. (Engin.), associate professor, quality management and technology of aquatic bioresources department, Revolution Av., 19 Voronezh, 394036, Russia
Cand. Sci. (Engin.), associate professor, quality management and technology of aquatic bioresources department, Revolution Av., 19 Voronezh, 394036, Russia
I. S. Kosenko
Voronezh state university of engineering technologies
Cand. Sci. (Engin.), associate professor, quality management and technology of aquatic bioresources department, Revolution Av., 19 Voronezh, 394036, Russia
Cand. Sci. (Engin.), associate professor, quality management and technology of aquatic bioresources department, Revolution Av., 19 Voronezh, 394036, Russia
A. S. Evstratova
Voronezh state university of engineering technologies
student, quality management and technology of aquatic bioresources department, Revolution Av., 19 Voronezh, 394036, Russia
student, quality management and technology of aquatic bioresources department, Revolution Av., 19 Voronezh, 394036, Russia
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Review
For citations:
Dvoryaninova O.P., Alekhina A.V., Kosenko I.S., Evstratova A.S. Quality evaluation of bakery products with application of statistical methods of analysis. Proceedings of the Voronezh State University of Engineering Technologies. 2019;81(1):464-469. (In Russ.) https://doi.org/10.20914/2310-1202-2019-1-464-469
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