Formalization of at-line Human Evaluations to Monitor Product Changes during Processing: The Concept of Sensory Indicato
Sensory characteristics of food products are essential for consumers. It is a challenge for firms to maintain these characteristics constant, with as few variations in quality as possible. The control of quality properties and in particular sensory ones c
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Da Ruan . Xianyi Zeng (Eds.)
Intelligent Sensory Evaluation Methodologies and Applications
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Springer
Professor Dr. Da Ruan The Belgian Nuclear Research Centre (SCK'CEN) Boeretang 200 2400 Mol Belgium
Professor Dr. Xianyi Zeng ENSAIT /GEMTEX 9 rue de l'Ermitage 59056 Roubaix CEDEX France
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ISBN 978-3-662-07950-8 (eBook) ISBN 978-3-642-05791-5 DOI 10.1007/978-3-662-07950-8 This work is subject to copyright. All rights are reserved, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilm or in other ways, and storage in data banks. Duplication of this publication or parts thereofis permitted only under the provisions of the German Copyright Law of September 9, 1965, in its current version, and permission for use must always be obtained from Springer-Verlag Berlin Heidelberg GmbH. Violations are liable for prosecution under the German Copyright Law. springeronline.com © Springer-Verlag Berlin Heidelberg 2004
Originally published by Springer-Verlag Berlin Heidelberg New York in 2004 Softcover reprint of the hardcover 1st edition 2004 The use of general descriptive names, registered names, trademarks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. Typesetting: Digital data supplied by authors Cover-Design: medio Technologies AG, Berlin 62/3020 Rw 5432 1 0 Printed on acid-free paper
FOREWORD
Sensory evaluation is the evaluation of signals that a human receives via its senses of sight, smell, taste, touch, and hearing. Strictly speaking one should add as a sixth component the mind of a human being, because that is where the acoustic, visual, taste or smelling signals are filtered and made "conscious" and perceptions are formed. In some aspects human senses are still superior to many artificial "measuring" devices. This holds for our daily life but it is also true in business and industry. Therefore, human operators were and still are often preferred to artificial devices in quality control, in hazard detection, for collision prevention etc. Human perceptions, however, are not only the basis for operational tasks but also for arriving at a consensus in groups of people, in designing products, in deriving estimates of customer desires, in building decision models and for many other tasks and activities.
As long as these perceptions are directly used by humans, no serious problems arise with which humans cannot cope. Human beings are, for instance, very well able to judge the deteriorati
