摘要
通过QFD法的应用,把用户对麦片的需求转化为产品设计过程的技术要求,进而将质量屋中的信息转化为生产工艺的要求,并据此对苦荞麦片进行了质量改进研究,为苦荞麦片的生产提供了切实可行的工艺参数,并为食品新产品的研发提供了一条全新的思路。
Appling the method of quality function development （QFD） , the consumer＇s demand on bitter buckwheat flake was transformed to the technical requirement to the product design. The information in the quality house was transformed to the technological request of production, According to this, the quality improvement of bitter buckwheat flakes was investigated, and the practical and feasible technological parameters were provided for production of bitter buckwheat flake, and a new thought was offered for developing other new food products.
出处
《粮食与饲料工业》
CAS
北大核心
2006年第6期23-24,28,共3页
Cereal & Feed Industry
基金
安徽省教育厅资助项目(项目编号:2005KJ318zc)
安徽科技学院稳定人才基金资助项目(ZRC200558)
关键词
苦荞麦片
质量功能展开(QFD)
质量改进
bitter buckwheat flake
quality function deployment （QFD）
quality improvement
