Model for Ensuring the Reliability of Expert Quality Control of Products and Processes

Author:

Serenkov P. S.1,Romanchack V. M.1,Davidova E. A.1,Hurynovich A. A.1

Affiliation:

1. Belarusian National Technical University

Abstract

The reliability of the results of sensory analysis depends on a number of factors that affect the objectivity of the tests carried out. Today, the credibility of subjective measurements is primarily achieved through standardization. However, the issue of the credibility of subjective measurements remains, furthermore, it moves to a new level. Special attention must be paid to subjective measures related to the measurement of sensations to ensure credibility of results. The dynamics of increasing credibility through factor standardization lags behind the dynamics of stakeholder demand for increasing the credibility of subjective measurements. The purpose of the paper is to consider subjective measurements from the point of view of the development of the theory of quantitative measurements and to substantiate a process model for measurement that ensures the meaningfulness of the results in relation to expert assessments that ensure the subjectivity of measurements when conducting sensory tests, the results of which form decisions on compliance or non-compliance. The object of research is expert assessment methods used in sensory measurements, specifically in the evaluation of participating experts. The research methods used in this work include system analysis of measurement theories, method of alternatives, and standardized methods of expert assessment. A model of quantitative measurements is proposed to ensure meaningful measurement results, based on an analysis of the evolution of measurement theories. The problem of ensuring the meaningfulness of subjective measurements is formulated, which manifests itself in the form of risks of making incorrect decisions about characteristics of food products and processes based on expert assessments that lack reliability. An algorithm for quantitative measurements has been defined and tested on a specific example of expert assessment, demonstrating the importance of the identified problem of ensuring the reliability of expert assessments. 

Publisher

Belarusian National Technical University

Reference27 articles.

1. State Standard ISO 6658-2016. Sensory analysis – Methodology – General guidance, IDT. Moscow, Standartinform Publ., 2016. 20 (in Russian).

2. State Standard ISO 5492–2014. Sensory Analysis. Vocabulary. Moscow, Standartinform Publ., 2015. 50 (in Russian).

3. Lovkis Z. V., Morgunova H. M., Shevchenko V. I., Davydova H. A. (2018) Sensory Analysis of Quality of Food Products. Requirements to Assessors. Food Industry: Science and Technology, 11 (1), 13–19 (in Russian).

4. State Standard ISO 8586–2015. Sensory Analysis. General Guidelines for the Selection, Training and Monitoring of Selected Assessors and Expert Sensory Assessors. Moscow, Standartinform Publ., 2015. 25 (in Russian).

5. Hubbard D. W. (2010) How to Measure Anything: Finding the Value of Intangibles in Business. 2rd ed. New York, John Wiley & Sons. 432. https://doi.org/10.1002/9781118983836.

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