How to develop a new product, Chemistry

Assignment Help:

How To Develop A New Product 

The process of developing a new product comprises three phases, namely formulation or recipe development, standardization of processing methods, and evaluation and testing of quality parameters of the final product.  

The critical issues here are:

(i)  to find out the optimised recipe, 

(ii)  to evolve effective processing conditions

(iii)  to ensure food products of high quality and  

(iv)  to accurately predict marketability.  
 
It is well known that most of the food products contain a variety of ingredients and preparing the product involves  several processing steps. So, while working on a new product one has to study whether the recipes and methods of processing can yield an acceptable product, or is there a need for modifying them to improve the quality and to meet the demands of the market. The three phases of product development, you learnt about earlier, are interrelated and any changes that are made in implementation of one phase, will affect other two phases. Therefore, the task of planning the work becomes complicated. The simplest methodology, therefore, in product development is adopting one - factor - at - a time method which is also known as trial and error method. It is a simple method in which if changes are to be made in the formulation, only one of the ingredients can be changed at time. For example flavourings, salt, and sugar are the ingredients used in the preparation of sweet and spicy varieties of fried snacks. These are considered as the variables which influence the product quality. Affect of flavourings is tested by varying its level while maintaining constant salt and sugar levels. The product with optimal quality is selected. The optimal salt and sugar levels are then determined in a similar way. The optimal levels of flavourings, salt and sugar are then combined in the preparation of the sweet and spicy fried snack which will have the overall optimum quality. The trial and error method has been in use for along time. But this optimization method has certain disadvantages:

1.  It is laborious and time consuming
2.  It does not provide information about variable interaction effects, and 
3.  Achieved optimum consists only one variable levels that are actually tested. This could lead an inexperienced product developer to unreliable or false optimal results.

In the above example, the change in salt and / or flavourings levels would probably modify the optimal salt level. Because of these possibilities the " overall optimum' achieved might not be the  true optimum. 


Related Discussions:- How to develop a new product

Berzilius hypothesis, explain Berzelius hypothesis and contradiction of dal...

explain Berzelius hypothesis and contradiction of daltons hypothesis with an example

What is banana bond, What is Banana bond? Diborane contains how many banana...

What is Banana bond? Diborane contains how many banana bonds Ans) In Diborane B-H-B, bridge, which is produced by the sharing of two electrons, is known as banana bond or Tau bo

Chemical test, give one chemical test to distinguish the following pairs of...

give one chemical test to distinguish the following pairs of compound ethyl nitrile and nitroetane;benzamide and p-aminobenzonic acid

Iupac system - nomenclature of organic compounds, IUPAC system - Nomenclatu...

IUPAC system - Nomenclature of organic compounds To rationalise the system of naming, as an International Congress of Chemists was held in Geneva in year 1892. They adopted spe

SEPERATION TECHNIQUES, DRAW A SET UP FOR THE FOLLOWING SEPERATION TECHNIQUE...

DRAW A SET UP FOR THE FOLLOWING SEPERATION TECHNIQUES; FILTRATION,SEPERATING FUNNEL EVAPORATION ,DECANTATIOON, DISTILLATION.

Titration - volumetric analysis, Titration - Volumetric analysis The pr...

Titration - Volumetric analysis The procedure of addition of the known solution from the burette to the measured volume of solution of the substance to be calculated until the

Define processing of cereals, Processing of Cereals Owing to the low m...

Processing of Cereals Owing to the low moisture content, cereals and pulses are relatively stable during storage; and processing is not so much for preservation. However, proc

Write Your Message!

Captcha
Free Assignment Quote

Assured A++ Grade

Get guaranteed satisfaction & time on delivery in every assignment order you paid with us! We ensure premium quality solution document along with free turntin report!

All rights reserved! Copyrights ©2019-2020 ExpertsMind IT Educational Pvt Ltd