Improving the use of statistical methods for quality control of confectionery products

Abstract

The article examines ways to improve the use of statistical methods for quality control and stability assurance of confectionery products. It substantiates that product quality depends on raw material composition, formulation, technological process parameters, temperature and humidity regimes, equipment condition, and storage conditions. The study considers statistical process control, control charts, Pareto analysis, cause-and-effect diagrams, sampling inspection, and variation analysis. Based on conditional statistical data, the structure of defects is analyzed and priority problems are identified. A quality-control improvement model is proposed based on systematic data collection, digitalization, statistical processing, and corrective management decisions.