TY - JOUR
T1 - Study on the management of mix proportioning for the military hardtack by nutritional components analysis
AU - Lee, Donghun
AU - Jeong, Minhong
AU - Byun, Ji Eun
AU - Lee, Kwang Geun
N1 - Publisher Copyright:
© 2019 Korean Society for Food Engineering. All rights reserved.
PY - 2019
Y1 - 2019
N2 - In this study, the nutritional components (moisture, fat, protein, ash) value of military hardtack was collected and analyzed to control the mixing ratio of rice and flour. Hardtack from 4 factories was analyzed by 3 testing organizations certified by the Korean Ministry Food and Drug Safety. In addition, the accuracy and collaborative study possibility of each organization were evaluated in Q-test and HorRat. Also, other hardtack groups with different mixing ratios were compared to quality control of hardtack by I-MR charts. As a result, the HorRat and Q-test values of test organizations were 0.5-6.2 and 0.08-0.91, respectively. The quality of hardtack by the factories was similar. However, for accurate management of the mixing ratio, suggesting both upper and lower limit requirements of the nutritional components is necessary.
AB - In this study, the nutritional components (moisture, fat, protein, ash) value of military hardtack was collected and analyzed to control the mixing ratio of rice and flour. Hardtack from 4 factories was analyzed by 3 testing organizations certified by the Korean Ministry Food and Drug Safety. In addition, the accuracy and collaborative study possibility of each organization were evaluated in Q-test and HorRat. Also, other hardtack groups with different mixing ratios were compared to quality control of hardtack by I-MR charts. As a result, the HorRat and Q-test values of test organizations were 0.5-6.2 and 0.08-0.91, respectively. The quality of hardtack by the factories was similar. However, for accurate management of the mixing ratio, suggesting both upper and lower limit requirements of the nutritional components is necessary.
KW - Hardtack
KW - Mixing ratio
KW - Nutritional components
UR - http://www.scopus.com/inward/record.url?scp=85074893751&partnerID=8YFLogxK
U2 - 10.13050/foodengprog.2019.23.1.16
DO - 10.13050/foodengprog.2019.23.1.16
M3 - Article
AN - SCOPUS:85074893751
SN - 1226-4768
VL - 23
SP - 16
EP - 21
JO - Food Engineering Progress
JF - Food Engineering Progress
IS - 1
ER -