Articles

Application of the Functional and Cost Analysis Method on the Development Stage of the Bakery Products

Authors:

Majurnikova L.A., Urzhumova A.I., Klishina M.N.

Abstract:

The application of functional and cost analysis (FCA) in machinery, instrumentation, power engineering and other industries shows the high efficiency: reducing of the production cost and articles number, simplifying of manufacturing technologies while maintaining the required quality level. FCA is particularly effective at the design stage of a
new product, including foodstuff.

The authors investigated the possibility of FSA using aimed at cost reduction of the rich fermented bakery production of social nature, i.e. used for child feeding in a kindergarten and school. Thus, the product of daily consumption becomes more affordable for the consumer. The boundary conditions are the requirements of normative and technical documentation for the rich fermented bakery products; material and technical equipment and the enterprise  production volume of social nature (school nutrition). 

A typical analysis sequence takes into account character of the foodstuff production – rich fermented bakery products. The researchers ranked functions, described the ratio of “importance of costs” for each function. In addition to the positive effect each accepted designed solution carries an unfavorable outcome raising a contradiction. Method application of making contradictions allowed to determine the positive and negative effects presence. The researchers considered the cost reduction possibility of rich fermented bakery production with the use of the convection steamer in the social sphere enterprises (in school canteens).

Keywords:

functional and cost analysis; rich fermented bakery products; contradictions; making decisions; convection steamer