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Product Design and Process Development 5.2 THE DESIGN PROCESS The design activities are grouped into steps: 'getting the feel', screening, ball-park studies, optimisation and scale-up of production and marketing, leading at the end to product and process specifications, marketing strategy and financial analysis as shown in Figure 5.1. This allows control of the design process as the consumer, product and process activities are coordinated into small mini-projects with specific objectives. The activities and some of the experimental techniques in the various stages of product design and process development are shown in Figure 5.1. The stages used in this book are ‘getting the feel’, screening, ball-park studies, optimisation, scale-up (production) and scale-up (marketing). Figure 5.1 Activities and experimental techniques in product design and process development
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In the design, both the input variables to the process and the output variables of the product qualities are identified early in the developments. The input variables are: raw materials: type, quality, quantity; processing variables: types of processing, processing conditions. The output variables are: product qualities; product yields The levels of the input variables that are possible in the production are identified and used in the design experimentation. The level of a raw material (or ingredient) is the percentage in the formulation. Raw materials and ingredients are sometimes differentiated: raw materials as the primary products from agricultural and marine sources, and ingredients as processed materials. In this book, raw materials includes both, and mean all materials used in the process. The levels of processing variables are related to physical, chemical and microbiological measurements and also the achievable and necessary limits set by equipment and environmental conditions. There are limits set on the input variables by the needs of the product, processing and costs; there may be a lower level and a higher level, or just one of these. Identifying these levels early in the design reduces the time spent on experimentation. The product qualities wanted by the consumer are identified and quantified. Usually a range is discovered within which the product is acceptable; this sets the range within which the quality has to be controlled. Again there are usually low and high levels identified for the product qualities. The yield of product necessary to give acceptable costs is identified early in the design to direct the raw material and process experimentation. The design is a continuous study of the relationships between the input variables and the product qualities, so that the final product prototype is the optimum product under the conditions of the process. The two main parts of product design are making and testing the product prototypes, and the two important groups of people are the designers (often called developers in the food industry) and the consumers. The prototype products are tested under the standards set by the product design specifications, so that product testing needs to be organised along with the product design and the processing experiments. Regularly there is consumer input, to confirm that the product is developing characteristics as identified in the product concept and not developing characteristics which are neither wanted nor needed by the consumer. As discussed in Chapter 1, the product design ends with a final product prototype and a feasibility report: defining the feasibility of the product for technical production, the market and the company; anticipating the technical and market success; assessing the financial feasibility; and predicting associated impacts on the company and the market of various levels of product success. Gathering information for the feasibility report is an important part of the design process. STEPS IN PRODUCT DESIGN AND PROCESS DEVELOPMENT Back to the top |
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