Quality of Food Products in Bangladesh
Analysis in the framework of Quality Control and Econometric Techniques
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The work has explored at monitoring a definite response i.e., food acceptability result in terms of some predictors, determines the goodness of fit as well as strength of the assumptions and selecting a proper and more parsimonious technique there by proffer helpful suggestions and recommendations. The technique has used as a tool to represent the major factor's viz. food quality of physiochemical and microbial characteristic that affected acceptability of food. The fit, of the technique has illustrated with 8 (eight) types of food, 678 food products and several physiochemical and microbial te...
The work has explored at monitoring a definite response i.e., food acceptability result in terms of some predictors, determines the goodness of fit as well as strength of the assumptions and selecting a proper and more parsimonious technique there by proffer helpful suggestions and recommendations. The technique has used as a tool to represent the major factor's viz. food quality of physiochemical and microbial characteristic that affected acceptability of food. The fit, of the technique has illustrated with 8 (eight) types of food, 678 food products and several physiochemical and microbial test parameters records obtained from Institute of Food Science and Technology (IFST), BCSIR, Dhaka by the method of Single Stage Cluster Sampling. Some visible and numeric statistical methods have been included for checking the level of significance of technique. The technique spotlights variate effects on assessing acceptability of statistical methods for specific food analysis. The tested technique showed best fit and performed differently depending on classification of result, sufficiency with relation to assumptions and goodness of fit.
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