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Analysis of apple beverages treated with high‐power ultrasound: a quality function deployment approach
Author(s) -
Režek Jambrak Anet,
Šimunek Marina,
Grbeš Franjo,
Mandura Ana,
Djekic Ilija
Publication year - 2018
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.8714
Subject(s) - quality (philosophy) , quality function deployment , aroma , software deployment , food science , computer science , process engineering , chemistry , operations management , physics , engineering , value engineering , quantum mechanics , operating system
BACKGROUND The objective of this paper was to demonstrate application of quality function deployment in analysing effects of high power ultrasound on quality properties of apple juices and nectars. In order to develop a quality function deployment model, joint with instrumental analysis of treated samples, a field survey was performed to identify consumer preferences towards quality characteristics of juices/nectar. RESULTS Based on field research, the three most important characteristics were ‘taste’ and ‘aroma’ with 28.5% of relative absolute weight importance, followed by ‘odour’ (16.9%). The quality function deployment model showed that the top three ‘quality scores’ for apple juice were treatments with amplitude 90 µm, 9 min treatment time and sample temperature 40 °C; 60 µm, 9 min, 60 °C; and 90 µm, 6 min, 40 °C. For nectars, the top three were treatments 120 µm, 9 min, 20 °C; 60 µm, 9 min, 60 °C; and A2.16 60 µm, 9 min, 20 °C. CONCLUSION This type of quality model enables a more complex measure of large scale of different quality parameters. Its simplicity should be understood as its practical advantage and, as such, this tool can be a part of design quality when using novel preservation technologies. © 2017 Society of Chemical Industry