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Automation of Sensory Booth Systems

Edwin, James and Meka Shivanand, Yashasvi (2009) Automation of Sensory Booth Systems. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Sensory analysis of foods involves extensive work from descriptors development, score card generation, test execution, results analysis, and application of appropriate statistical 5 techniques to report writing. This requires lot of manpower and time. In order to reduce cost and time in the sensory analysis process, many software applications were developed to perform various operations in sensory assessment. A sensory information and data management system (SIMS) is one of the best softwares available today to perform various activities of sensory analysis. Other softwares like Compusense and FIZZ are also equally popular for their many features. SIMS comprises of many modules like questionnaire development, experimental design, panelist selection, statistical analysis, post hoc tests and graphical results presentation etc., The automation of sensory booth rooms with SIMS software virtually eliminates the traditional use of paper based score cards, coding, decoding process and manual analysis of data. This computer based data management systems enhance the sensory evaluation process, by reducing the cost and valuable time. The information generated through SIMS can be stored, retrieved for future use or modification. This application also very effectively can be used in on-line sensory testing facilities located in different places. Other advantages of using this automation process is to handle large number of panelists and information interchange elsewhere in the world though WWW.
Uncontrolled Keywords: Sensory Evaluation, SIMS 2000, Remote desktop connection
Subjects: 600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes > 01 Sensory evaluation
Divisions: Sensory Science
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 05 Oct 2009 09:53
Last Modified: 28 Dec 2011 10:12
URI: http://ir.cftri.com/id/eprint/9256

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