НАУЧНЫЙ ПОДХОД К ФОРМИРОВАНИЮ КАЧЕСТВА МАЙОНЕЗНОЙ ПРОДУКЦИИ НА ОСНОВЕ СТРУКТУРИРОВАНИЯ ФУНКЦИИ КАЧЕСТВА

SCIENTIFIC PRINCIPLES OF MAYONNAISE PRODUCTS QUALITY FORMATION ON THE BASIS OF QUALITY FUNCTION STRUCTURIZATION

O.V. Tabakaeva ^a

A.Yu. Kiselev ^a

Affiliation

a Far East state technical fisheconomy university Nakhodkinsky fishindustry institute

Copyright ©Tabakaeva 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 scheme of quality formation of new mayonnaise products on the basis of the system approach is suggested. The analysis of existing standard base for mayonnaise products for the purpose of estimating quality requirements has been carried out. Consumers' requirements to mayonnaise products and the estimation of their satisfaction using the method of quality function structurization and the methods of statistical quality management have been revealed. The summary table of indices for consumer requirements to mayonnaise products has been made on the basis of the systematized information on consumers' requirements taking into account preferences and classification.

Keywords

The system approach, quality of mayonnaise products, consumer requirements

REFERENCES

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Глудкин, О.П. Всеобщее управление качеством / О.П. Глудкин, И.Н. Горбунов. - М.: Радио и связь, 1999. - 600 с.

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