الفهرس 
Application of six sigma to reduce individually quick-frozen (iqf) peas waste
Abstract EnglishOnly 14 pages are availabe for public view
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Abstract
The study focuses on how the DMADV steps are used to solve the problems occurring during the auto packing lines of IQF peas process. Each of the five steps in the define, measure, analysis, design and verify (DMADV) methodology are explained. This study was conducted to study the implementation of six sigma methodology DMADV in individually quick frozen (IQF) peas to reduce peas waste. High quality pound cake could be obtained at GPWF-WF replacement ratio up to 20%, reducing waste of IQF peas from 10% to 0.3 % and increasing the profit of the waste. Peas wastes were dried at 65⁰ C, milled and sieved through 50 mesh sieves. Six cake samples were implemented, wherein wheat flour was replaced with GPWF at the following levels: 10, 20, 30, 40 and 50% as well as control. The effects of GPWF_WF replacing level (10 – 30%) on the rheological behavior of cake batters as well as quality characteristics of baked cakes were evaluated. Sensory evaluations revealed that cakes produced using replacement levels higher than 30% were statistically (P<0.05) had the least acceptance. The storage modulus (G′) and loss modulus (G″) of all cake batters involving GPWF were higher than those of control cake batter and they were found to be less dependent on frequency. Increasing GPWF-WF replacing level significantly (p<0.05) decreased cake volume, springiness, and cohesiveness; however, cake density and hardness were significantly (p<0.05) increased. The lightness (L*) and yellowness (b*) of cake crust and crumb were significantly decreased with increasing replacement ratio, while the highest impacts on the color in terms of greenness (a*) were noted when GPWF were used.