Document Type : Original Article
Authors
1
Department of Food Chemistry, Research Institute of Food Science and Technology, Mashhad, Iran.
2
Department of Food Biotechnology, Research Institute of Food Science and Technology, Mashhad, Iran.
3
Department of Food Safety and Quality Control, Research Institute of Food Science and Technology, Mashhad, Iran.
4
Razavi Quality Institute, Mashhad, Iran.
Abstract
Introduction: From the Islamic point of view, food quality standards are expressed based on the concept of Halal and Tayyib. A food is Tayyib when it is pure and pure from all material and spiritual aspects. Due to the long history of date palm trees in Iran, the purpose of this study was to develop a model for evaluating the quality and ranking of dates based on good indicators.
Methods: For this purpose, first, the stages of cold storage and packaging of date palm were evaluated in detail. In the next section, the existing national and international laws, standards, and challenges in the field of date fruit production, processing and packaging were discussed based on AHP method. Tayyib's parameters include being Halal, attractiveness, health, originality, and efficiency which for each of them were defined components and they were given weight. In the next step, checklists were prepared for all stages of cold storage, processing and packaging, based on the studies performed, and the main features and requirements were defined.
Results: With the obtained information, the quality and ranking evaluation patterns were designed with specific criteria. In order to rank the units, first the evaluation points were given to each of the studied criteria using evaluation and scoring tables. Then the score of each criterion was multiplied by the coefficient of the relevant component and the total score of the criteria was obtained in each unit.
Conclusion: Based on the results, Thus, the rank of the units (Tayyib class 1, Tayyib class 2, Tayyib class 3 and none) were specified.
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