đánh giá cảm quan thực phẩm

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nh gi cm quan thc phm 01 gioi thieu chung

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<ul><li> 1. NH GI C M QUAN TH C PH M Sensory Evaluation Gi i thi u chung L p: GV: Ths. Nguy n H Di u Trang Email: thuchanhcamquan@gmail.com password: camquan2010 </li> <li> 2. Gi i thi u mn h c Th i gian h c: 30-8 d n 17/10 N i dung mn h c: Gi i thi u chung N n t ng tm l Php th phn bi t Php th m t Php th th hi u X l th ng k trong GCQ Nguyn t c th c hnh t t Tiu chu n dnh gi: Nghim tc Bo co seminar </li> <li> 3. Ti li u tham kh o Ti ng Vi t 1. H Duyn T , K thu t phn tch c m quan, NXB TC-TC, 1991 2. Nguy n Hong Dung, Th c hnh dnh gi c m quan, NXB DHQG HCM, 2005 3. Lawless, H.T., Heyman, H., Sensory Evaluation of Food: Principles and Practices, 2004 Nguy n Hong Dung bin d ch (2007) Ti ng Anh 1. Sidel &amp; Stone , Sensory evaluation Practices, Academic, Sandiego, 1993 2. OMahony. Sensory Evaluation of Food: Statistical methods and procedures, Marcel Dekker, Inc, NewYork, 1985 3. Sarah E, Kemp et al., Sensory Evaluation A Practice Handbook. Wiley-Blackwell </li> <li> 4. i dng l ch s Pangborn, sensory science symposium L 1 mn KH tr (1940s), du c p d ng trong cc cng ty th c ph m Pht tri n cng v i cc phuong php thng k Rose Marie Pangborn d dng gp r t l n trong ngnh KH Cm quan ny (40 nam) </li> <li> 5. Nutrients Analysis Isoflavones (daidzein and genistein) Liquid Chromatography Determination </li> <li> 6. Texture analysis </li> <li> 7. nh gi c m quan l g? Phuong php khoa h c du c s d ng d g i ln, do d c, phn tch v gi i thch cc c m gic d i v i cc s n ph m v n du c nh n bi t thng qua cc gic quan: th gic, kh u gic, xc gic, v gic v thnh gic. Scientific method used to evoke, measure, analyze, and interpret those responses to products as perceived through the senses of sight,smell, touch, taste and hearing. (Stone &amp; Sidel, 1993) </li> <li> 8. o d c (Measure) Khoa h c d nh lu ng: Cng c do: con ngu i Thang do nh y, d tin c y? </li> <li> 9. Phn tch (Analysis) Ki m d nh th ng k Phn ph i nh th c, phn ph i chu n Phn tch m t bi n, da bi n </li> <li> 10. M i quan h gi a cc phuong php Linking sensory properties to physical, chemical, formulation and/or process variables then enables the product to be designed to deliver optimum or appropriate consumer benefits. </li> <li> 11. Vai tr c a GCQ R&amp;D Marketing Ki m tra ch t lu ng Phn h ng s n ph m theo tiu chu n (Tiu chu n TCVN, Tiu chu n ASTM) Xc d nh tiu chu n ch t lu ng (Quality standards) c a s n ph m, qui trnh </li> <li> 12. Nh s n xu t c n bi t ch t lu ng c m quan c a s n ph m mnh lm ra Khng th suy lu n ch t lu ng c n quan t cc s li u, phuong php khac H s tuong quan gi a k t qu phuong php thi t b v c m quan M c d ch p nh n s n ph m c a ngu i tiu dung </li> <li> 13. Ba nguyn t c co b n trong GCQ S v danh c a cc m u dnh gi S d c l p c a cc cu tr l i Ki m sot di u ki n th nghi m </li> <li> 14. S v danh c a cc m u dnh gi V danh cc thng tin s n ph m M ha m u: s d ng con s t 0-9 v b ng s ng u nhin </li> <li> 15. S d c l p c a cc cu tr l i H n ch s nh hu ng t ngu i khc, mi tru ng bn ngoi d n cu tr l i c a ngu i th </li> <li> 16. i u ki n c n v d cho GCQ Con ngu i Cng c do Ngu i th Chuyn gia (du c hu n luy n) Yu c u: S c kh e Kh nang c m gic Nhi t tnh </li> <li> 17. Co s v t ch t Phng TN </li> <li> 18. PHNG CHU N B PHNG TH M U (BOOTHS) PHNG H P (c th cho php th th hi u) </li> <li> 19. D ng c d ng v ch bi n m u </li> <li> 20. nh sng Nhi t d Ha ch t Ph n m m s li u </li> <li> 21. Cu h i Phuong php Cc s n ph m c Php th Phn bi t khc nhau khng? N u s n ph m Php th M t khc nhau, chng khc nhau nhu th no? M c d ch p nh n Php th Th hi u c a s n ph m?S n ph m no du c yu thch hon </li> <li> 22. Tiu chu n ngu i th Phn bi t: 25-50 ngu i, tuy n ch n d a trn d nh y c m gic, d nh hu ng theo php th , di khi qua hu n luy n M t : 8-12 ngu i, tuy n ch n d a trn d nhay c m gic v d ng co, du c hu n luy n Th hi u: 75-150 ngu i/php th , tuy n ch n d a trn thi quen tiu dng s n ph m, khng qua hu n luy n </li> <li> 23. Nh ng sai st trong ti n hnh TN L i thng tin: dua qu nhi u thng tin cho ngu i th L i kch thch: ngu i th b nh hu ng b i mu s c, kch thu c, d snh c a s n ph m. L i d c l p: ngu i th b nh hu ng b i cc tc d ng t ngu i khc L i Halo: ngu i th khng tch du c cc tnh ch t v i nhau L i xu hu ng trung tm: dnh gi cc tnh ch t m c gi a trung bnh L i th t trnh by m u: ngu i th don du c m u Thi u nhi t tnh </li> <li> 24. X l s li u th ng k Th ng k 1-2 bi n: 2, z t l , t-test, ANOVA Th ng k da bi n: rt g n khng gian (chi u), PCA, MFA Ph m m m: Excel, SPSS, STATA, R, SAS </li> <li> 25. This document was created with Win2PDF available at http://www.win2pdf.com. The unregistered version of Win2PDF is for evaluation or non-commercial use only. This page will not be added after purchasing Win2PDF. </li> </ul>