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Use of control chart in the evaluation of garlic (Allium sativum) for industrial processing

Teodoro RM;
Soares AM;
Dutra MBL;
Morais VSP

Rafael Marques Teodoro

Augusto Martins Soares

Mariana Borges de Lima Dutra

Veronica Soares de Paula Morais


Keywords

Humidity
Ash
pH
Colorimetric parameters

Abstract

Garlic is a horticultural plant of excellent spice, nutritional and herbal value. The conditions to which vegetables are subjected in minimal processing can result in a series of important physiological changes, caused by mechanical damage suffered in the transformation steps. The control chart or chart is a statistical quality tool, which aims to identify deviations and point out possible failures in the production process. Therefore, the work aimed to implement control charts in a company that produces garlic paste. Analyses of the colorimetric parameters L, *a and *b, pH, moisture and ash were made for 20 samples of crushed garlic paste, where it was stored in drums, then 20 grams of garlic paste were collected in 10 different points of each drum.  The graphs were assembled with the determined control limits and the results obtained were analyzed. For all analyses the processes were under control, were predictable and stable, except for the colorimetric parameter *a, where a sample exceeded the determined control limit making the process out of control.

 

DOI:https://doi.org/10.56238/alookdevelopv1-178


Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

Copyright (c) 2023 Rafael Marques Teodoro, Augusto Martins Soares, Mariana Borges de Lima Dutra, Veronica Soares de Paula Morais

Author(s)

  • Rafael Marques Teodoro
  • Augusto Martins Soares
  • Mariana Borges de Lima Dutra
  • Veronica Soares de Paula Morais