Test 2 Flashcards
Business Case
- Product Defined: Problem, target market, concept, positioning, value prop, high-level spec
- Project Justified: Market, business & financial analysis + risk assessment
- Action Plan
Unit Operation
A basic step in a production process Separation processes Assembly (or combining) processes Conversion processes Preservation processes Transportation
Screening Criteria
- Cost of equipment
- Does equipment capacity match our proposed throughput
- Hygienic design
- Effect on the physico-properties of the resulting food
- Is the equipment capable of producing the desired unit process(es) we desire?
- Versatility – can we make a number of different products with the equipment.
- Ease of cleaning
- Continuous versus batch,
Unit Processes
These are the chemical, biological and microbiological changes occurring to the food as we process it: such as gelatinization, hydrolysis, oxidation, browning, protein denaturation, vitamin destruction, destruction, destruction and growth of microorganisms, fruit ripening and meat tenderisation to name a few.
desirable and undesirable changes are called unit processes
Unit Processes, we need to:
So we need to identify the possible unit processes (both the good and bad ones) that can occur at each unit operation.
Having done this we need to look up the kinetics of each of the reactions (good and bad) as we need these to establish what conditions we will use at each unit operation.
Conditions we select should favour the desirable unit processes and minimise or eradicate the effects of the undesirable unit processes.
Processing Limits
This range in parameter value is called the processing limits (maximum and minimum) for each unit operation.
Plackett and Burman
Plackett & Burman allows us to eliminate non-statistically significant
variables and focus on those that are.
Screening design to identify what matters!
Liking
Preference
Appropriateness
Liking: addressed by acceptance
Preference: Preference test
JAR: Just about right with penalty analysis
Mixture Design
Optimisation of product on the factors that come out as statistically significant from P&B
- The simplex lattice design
- The simplex centroid design, and finally
- Extreme vertices design
Sensory Science
It is a scientific discipline used to evoke, measure, analyse and interpret reactions to th0se characteristics of foods and materials as they perceived by the senses of sight, smell, touch, taste and hearing
Key questions for sensory
Will the target consumers:
like the product?
prefer the product over another product?
find the product acceptable based on its sensory characteristics?
4 types of testing
Preference
Ranking
Acceptance
Attribute diagnostics
Preference Test
Is one product significantly preferred?
- Paired preference test (two samples)
- Ranking test for preference (n>2)
Preference Test: When to use/limitations
When to use: Choice between prototypes Comparing performance against competitors Verifying improvement in formulations Best when one product is already liked
Limitations:
Does not indicate purchase intent
Does not show level of liking
Does not indicate size of difference in liking
Acceptance test
Panellists indicate level of liking on a hedonic scale
Acceptance test: When to use/limitations
When to use: Indication of how much a product is liked Comparing prototypes Competitor comparison Degree of difference between products New product concepts Ingredient/processing changes
Limitation
Assumes that intervals between categories are equal
Labelled Affective Magnitude (LAM) Scale
Is an acceptance test
More accurately spaced intervals (based on ratio scale)
Consumers mark anywhere on the line
More discriminating?
Attribute Diagnostics
Attribute preference: questions about product attributes
Hedonic: Measuring liking of attributes
JAR: Appropriateness of attribute level
Intensity Scales: Measure strength of attributes (where consumers understand)
JAR
Appropriateness of the level of an attribute 5 or 7 point scale
Calculate mean JAR score for each attribute
Optimal level: minimum of 70% responses expected to be JAR
Not optimal level: minimum of 20% in “too weak” or “too strong” categories
Penalty Analysis
A decrease in overall acceptability associated with sensory attributes deviating from optimal levels in product.
Penalty analysis steps
Anything that drops the mean by 1.5 is a serious issue
Top right is the critical corner – anything in this corner has been penalised more than 1.5 and more consumers are talking about that
Divide consumers into three groups (the JAR, too weak and too strong groups) and find percentages of consumers in these groups
Calculate the mean hedonic scores for each of the groups
Subtract the mean of the “too strong” from JAR and likewise the mean of the “too weak” from JAR
Plot the resulting difference in a scatterplot of mean drop against the percentage of consumers in each category
Action Standards
Tell you what to do with information from sensory testing –path forward. Defined by company, based on so many factors
Adding an ‘Action Standard’ ensures the business knows what action it is going to take when the test results come in
