USE OF QUALITY MANAGEMENT TOOLS IN IMPROVING THE QUALITY OF VEGETABLE OIL

The article discusses the possibility of using a promising method for most effective launch innovative products on market - structuring quality function (QFD analysis, house quality). In accordance with algorithm building quality, in order to achieve new product functions, such consumer expectations vegetable oil as transparency, absence sediment were transformed; pleasant golden color; good taste without foreign aftertastes; usefulness and safety oil. Given importance consumers, strength interaction between wishes consumers values technical characteristics was quantified: transparency; smell; taste; acid number; peroxide anisidine fatty composition; cold test; color iodine mass fraction phosphorus-containing substances; soap (quality test); moisture volatile substances. use QFD-analysis manufacturers fat general determined indicator "fatty-acid composition oil" significant improving oil.
 To improve “fatty-acid composition” oil, several solutions are recommended, namely: strengthen control over production process, excluding admixture (ingress) other types oil; development mixture oils balanced composition.