15-6-2011

4th meeting was held on 15th of June’ 2011 and was called by Marilena Psylou and recorded the meeting minutes as well.
 * __Healthy Pastry – “//Samosa//” __**

 The meeting was called in order to discuss about the progress of the project and to program the next steps for the competion of Unit III.
 * Agenda: **

 The start time of the meeting was at 11.00am and the end time was at 13.00pm

 **Points to be discussed:**

 The main discussion themes in today’s meeting were the designing of the factory layout and the organization of the next week’s experiments. __Designing the factory layout: __

 For the factory layout, we discussed the positions and locations of the different areas in the factory. The main processing area will be separated from the rest of the factory by using double doors so as to prevent contamination and maintain the hygiene. Furthermore, the food handlers have to use hand deeps and foot deeps with sanitizer before there entrance in the processing area.

 Moreover, we concentrated on the importance that has the monitoring of the weight of each samosa in order to make sure that no less amount of the final product is produced.

 We decided to find another samosa making machine which can produce smaller size samosas so as to achieve the same size of samosas produced in the lab. We also discussed about the cost of the samosas and we the package with the frozen samosas is more affordable for the consumers and it contains more samosas. We were thinking of producing both 1kg and 500g of frozen samosas, so that the consumers buy the size that is suitable for each occasion.

 __Designing and organization of the experiments of next week:__

On Monday we are going to produce the samosas( ready-to-eat, fully fried and then frozen, ¾ fried and then frozen and half fried and then frozen) and on Tuesday we are going to conduct a sensory panel test. Moreover, we are going to conduct a triangle test between the ready-to-eat samosas and the fully fried and then frozen samosas in order to see if there is a significant difference between those two samples. We are going to use 12 untrained assessors for the triangle test. If there is no significant difference, then the consumers can freeze the ready-to-eat samosas in order to increase their self life. We are also going to conduct a preference test among the fully fried and then frozen samosas, the ¾ fried and then frozen samosas and the half fried and then frozen samosas. We are going to use 18 untrained assessors for the preference test. Go to meeting minutes