Affiliation
a Kemerovo Institute of Food Science and Technology(University)
Copyright ©Fedoseyeva et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (
http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.
Abstract
The use of tools of statistical analysis is an easy and effective way for the management of a technological process. Statisti cal toolsmake it possible to obtain reliable data on the process, to correct and improve it, thereby increasing production quality. Based on seven simple instruments of quality control the analysis algorithm and improvements of the process beer production is offered . Thealgorithm includes determination of beer quality parameters that need management; determination of nature of the studied valuesdistribution; determination of statistical process controllability; studying of the reason at which a value distribution is not normal;definition of factors of statistical process uncontrollability; determination of the opportunity and the way of process improvement. Many parameters are responsible for beer taste and aroma. The highest alcohols play an important role in organoleptic perception ofbeer as some of alcohols are necessary components of beer, others in concentrations exceeding a feeling threshold have an adverseeffect on a product smell and add off-flavor to it. Using the developed algorithm for indication of the content of the highest alcohols, the process of beer fermentation with the extractiveness of 12.5 % has been investigated by the example of the data of the «Bochka-revsky Brewery» Ltd (The Altai Territory, Russia). The instrument of quality control - the histogram - was used for the assessment of differential distribution of the studied value. A normal distribution of highest alcohols in beer has been proved. The analysis of fermentation is carried out by means of control cards of Shukhart. A control card of swings and a control card of individual values of the content of highest alcohols in beer have been constructed. To interpret the course of technological process according to controlcards the criteria for special causes are applied. It is shown that fermentation is a statistically operated process, no special causes being found. The offered analysis algorithm and improvements of beer production process is simple in use and makes it possible to study and improve the process.
Keywords
Beer quality,
the highest alcohols,
instruments of quality control,
histogram,
control charts of Shukhart
REFERENCES
- Sistemy, metody i instrumenty menedzhmenta kachestva: ucheb. posobie / M.M. Kane, B.V. Ivanov, V.N. Koreshkov, A.G. Shirtladze. - SPb.: Piter, 2008. - 560 s.
- Kachestvo piva: stabil'nost' vkusa i aromata, kolloidnaya stoykost', degustaciya // T.V. Meledina, A.T. Dedegkaev, D.V. Afonin - SPb.: ID «Professiya», 2011. - 220 s.
- GOST R 50779.42-99 (ISO 8258-91). Statisticheskie metody. Kontrol'nye karty Shuharta. - M., Izd-vo standar- tov, 2004. - 32 s.
- GOST 31711-2012. Pivo. Obschie tehnicheskie usloviya.
- Kunce, V. Tehnologiya soloda i piva / V. Kunce. - SPb: Professiya, 2001. - 867 s.
- Narciss, L. Kratkiy kurs pivovareniya / L. Narciss; pri uchastii V. Baka; per. s nem. A.A. Kurlenkova. - SPb.: Professiya, 2007. - 640 s.
- «Sem' instrumentov kachestva» v yaponskoy ekonomike. - M.: Izdatel'stvo standartov, 1990. - 88 s.
