Case History: Quality Control in Product Batching

  • Roland P. Carpenter
  • David H. Lyon
  • Terry A. Hasdell


Company C was manufacturing a variety of sauces in glass containers. The process involved weighing out ingredients and mixing in tanks. Products were prepared in batches. The primary control measure was the level of salt in each batch, and this was being carried out by traditional analytical methods. Operators in the batching area were experiencing problems due to the inaccuracy of the analytical instruments. Ultimately, a product was required that was of acceptable consumer quality. The sensory analyst was requested to advise whether the product batches could be assessed by sensory techniques as an alternative to the current method.

Copyright information

© Campden & Chorleywood 2000

Authors and Affiliations

  • Roland P. Carpenter
    • 1
  • David H. Lyon
    • 2
  • Terry A. Hasdell
    • 3
  1. 1.Unilever Research ColworthBedfordshireUK
  2. 2.Campden & Chorleywood Food Research AssociationGloucestershireUK
  3. 3.United Biscuits (U.K.) LtdBuckinghamshireUK

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