Figure 2. Model of the technology subsystem
The random factors (chemical composition) do not depend on specific conditions,
they are difficult to predict, but they also affect the end result.
The restrictive factors (technical and economic possibilities of the enterprise
concerning the use of modern equipment, the ability to implement the results of
scientific research, the possibility of ensuring the continuity of the technological
process and staff qualification) are related to the activities of a specific enterprise.
The management of the above-mentioned factors ensures a reduction of the risk
of the production of the products of inadequate quality. This approach to product
quality management involves a comprehensive analysis of all the factors of influence
and the development of measures aimed at preventing the potential problems of the
quality preservation.
In order to minimize the risks associated with the use of unfit for freezing of the
varieties of vegetables, we conducted a study on the influence of broccoli cabbage
variety and the duration of its storage prior to freezing on the predicted quality of the
frozen cabbage. The value of broccoli is due to the content of ascorbic acid,
chlorophyll, glucosinolates, amino acids and other biologically active substances
important for the human body.
The fulfillment of the task was carried out through comprehensive research on the
chemical composition and organoleptic properties. According to the results of the
tasting evaluation, the variety Parthenon broccoli cabbage was of excellent quality
(4.81 points), Monaco F1, Belstar F1 and Quinta F1 - good (4.57, 4.33 and 4.31 points,
personnel
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