INTRANSITIVE SUBSET EXCLUSION FROM THE RESULTS OF DETERMINATION WEIGHT QUALITY INDICATORS OF BAKERY PRODUCTS BY RANKING METHOD
One of the most important indicators of the quality of food products, in particular, bakery products, are the organoleptic characteristics as taste, color, odor, appearance, etc., quality assessment of which is carried out by measurement methods. The use of expert methods of measurement involves the following steps: determination of weight coefficient, evaluating values of quality of expert examination object and determination of the complex index of quality. However, in determining the weight coefficient of bakery products quality, non-transitive inclusion often appear. Consequently, there arises an objective to exclude non-transitive subsets. The article proposes the exclusion of non-transitive subsets of the results of determination of weight coefficients by ranking, by Kemeny method, which had previously been used in assessing the results of the vote. The proposed method has a great practical value and can be applied in all areas where expert methods for determining the weight of quality products and services are held by ranking method.