Processed parboiled-rice product development using HoQ technique
This study presented the process of new product development for processed parboiled-rice product using the concept of House of Quality (HoQ) from Quality Function Deployment (QFD) technique. The main tasks were Voice of Customer (VOC) surveying and HoQ development. From VOC, the form of new product...
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| Main Authors: | , , |
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| Format: | Book Series |
| Published: |
2018
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| Online Access: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84901503787&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/45267 |
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| Institution: | Chiang Mai University |
| Summary: | This study presented the process of new product development for processed parboiled-rice product using the concept of House of Quality (HoQ) from Quality Function Deployment (QFD) technique. The main tasks were Voice of Customer (VOC) surveying and HoQ development. From VOC, the form of new product was identified as processed parboiled-rice porridge product. The results from HoQ indicated that three aspects were concerned, packaging quality that should be able to maintain quality of food inside the package and prevent the contamination and market place. VOCs were linked into product technical specifications (TS) through relationship matrix between each consumer requirements (CR) and TS, the absolute importance value (Abs.IMP)and relative importance value (Rel.IMP) were calculated. As a results from Rel.IMP found that packaging design (score = 16.05%), type and quantity of raw material (score = 11.13%) and color and appearance of packaging (score = 9.77%) will be firstly consider in the development of parboiled rice porridge product. © (2014) Trans Tech Publications, Switzerland. |
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