scholarly journals Key constituents, flavour profiles and specific sensory evaluation of wheat style non‐alcoholic beers depending on their production method

2021 ◽  
Author(s):  
Magdalena Müller ◽  
Martina Gastl ◽  
Thomas Becker
Keyword(s):  
Sensory Evaluation ◽  
Production Method

Relationships among commercial and laboratory methods of assessing the quality of pig meat from different joints

1991 ◽  
Vol 1991 ◽  
pp. 4-4
Author(s):  
J Planella ◽  
Q L Cook ◽  
A J Kempster ◽  
J D Wood
Keyword(s):  
Sensory Evaluation ◽  
Meat Quality ◽  
Production Method ◽  
Laboratory Methods ◽  
Advantages And Disadvantages ◽  
Different Types ◽  
Pig Meat ◽  
Quality Assessments ◽  
Different Parts

Meat quality forms an important part of the assessment of any production method. Some components of quality can only be assessed subjectively using sensory evaluation. Both consumer panels and trained panels have been used to assess visual appeal, tastes and odours, and each has its own advantages and disadvantages. Trained panels are better at discriminating and at describing differences between samples, but are less close to consumer reality. Because quality assessments are made from representative joints, differences among joints might add inconsistency to the results. However, comparisons between different types of panels or sampling sites have rarely been made and there is no indication how well they are associated. The present paper examines the results from different parts of the carcass and from consumer and trained panels assessing visual and taste characteristics.

Studies of copper selenide ultrafine particles by newly developed gas evaporation method

1990 ◽  
Vol 48 (4) ◽  
pp. 306-307
Author(s):  
Chihiro Kaito ◽  
Yoshio Saito
Keyword(s):  
Crystal Structure ◽  
Ultrafine Particles ◽  
Fine Particles ◽  
Production Method ◽  
Atmospheric Temperature ◽  
Copper Selenide ◽  
Quartz Boat ◽  
Selenium Vapor ◽  
Ar Gas ◽  
Ultra Fine Particles

The direct evaporation of metallic oxides or sulfides does not always given the same compounds with starting material, i.e. decomposition took place. Since the controll of the sulfur or selenium vapors was difficult, a similar production method for oxide particles could not be used for preparation of such compounds in spite of increasing interest in the fields of material science, astrophysics and mineralogy. In the present paper, copper metal was evaporated from a molybdenum silicide heater which was proposed by us to produce the ultra-fine particles in reactive gas as shown schematically in Figure 1. Typical smoke by this method in Ar gas at a pressure of 13 kPa is shown in Figure 2. Since the temperature at a location of a few mm below the heater, maintained at 1400° C , were a few hundred degrees centigrade, the selenium powder in a quartz boat was evaporated at atmospheric temperature just below the heater. The copper vapor that evaporated from the heater was mixed with the stream of selenium vapor,and selenide was formed near the boat. If then condensed by rapid cooling due to the collision with inert gas, thus forming smoke similar to that from the metallic sulfide formation. Particles were collected and studied by a Hitachi H-800 electron microscope.Figure 3 shows typical EM images of the produced copper selenide particles. The morphology was different by the crystal structure, i.e. round shaped plate (CuSe;hexagona1 a=0.39,C=l.723 nm) ,definite shaped p1 ate(Cu5Se4;Orthorhombic;a=0.8227 , b=1.1982 , c=0.641 nm) and a tetrahedron(Cu1.8Se; cubic a=0.5739 nm). In the case of compound ultrafine particles there have been no observation for the particles of the tetrahedron shape. Since the crystal structure of Cu1.8Se is the anti-f1uorite structure, there has no polarity.

Designing Time Delay Compensation Methods for Functional Modes Using Sensory Evaluation

2015 ◽  
Vol 135 (7) ◽  
pp. 755-764 ◽  
Author(s):  
Shuhei Shimizu ◽  
Yoshiki Ohno ◽  
Takahiro Nozaki ◽  
Kouhei Ohnishi
Keyword(s):  
Time Delay ◽  
Sensory Evaluation ◽  
Delay Compensation ◽  
Compensation Methods ◽  
Time Delay Compensation

The technological transformation of Russia's industrial sectors: Difficulties and prospects

2020 ◽  
Vol 16 (9) ◽  
pp. 1674-1697
Author(s):  
O.P. Smirnova ◽  
A.O. Ponomareva
Keyword(s):  
Production Method ◽  
Industrial Sector ◽  
The State ◽  
Industrial Complex ◽  
Economic Activities ◽  
Resource Saving ◽  
Technological Transformation ◽  
Modern Approach ◽  
Industrial Enterprises ◽  
Industrial Sectors

Subject. The article focuses on contemporary trends in the industrial and socio-economic development of Russia during the technological transformation of its sectors. Objectives. The study is an attempt to analyze what opportunities and difficulties may arise for the development of the industrial sectors in Russia. We also examine the dynamics of key development indicators of the industrial sectors, point out inhibitors of their competitiveness. Methods. The methodological framework comprises general methods of systems, structural-functional and comprehensive approaches to analyzing economic phenomena. We applied graphic, economic-statistical methods of research, conventional methods of grouping, comparison and generalization, and the logic, systems and statistical analysis. Results. We display how industrial sectors develop over time by type of economic activities. The article provides the rationale for structural rearrangements and further innovation-driven development of the industries. We display that the Russian industries technologically depend om imported production technologies. We substantiate the renewal of assets and technologies at industrial enterprises, and retain and develop human capital. Conclusions and Relevance. Primarily, the Russian economy should be digitalized as a source of the long-term economic growth. Notably, industrial enterprises should replace their linear production method with that of the circular economy and implement resource-saving innovative technologies. The State evidently acts as the leading driver of technological retrofitting of the industrial sector. If the State holds the reasonable and appropriate industrial policy at the federal and regional levels and configure its tools to ensure the modern approach to developing the industries in a competitive fashion, the industrial complex will successfully transform into the innovative economy.

MEMPREDIKSI JUMLAH PRODUKSI ULOS BATAK DENGAN MENGGUNAKAN LOGIKA FUZZY DENGAN METODE TSUKAMOTO (Studi Kasus Cv. Ala Dos Roha)

2018 ◽  
Vol 2 (1) ◽  
Author(s):  
Sri Handayani Sianipar ◽  
Fince Tinus Waruwu ◽  
Lince Tomoria Sianturi
Keyword(s):  
Decision Making ◽  
Fuzzy Logic ◽  
Production Method ◽  
Production Data ◽  
Speed Up

Ulos batak toba is one of indonesia traditional fabric, precisely the traditional cloth of the batak toba. From time to time the ulos fabric was growing in terms of  type and motif. One of the companies that produces ulos batak is cv. Ala dos roha. The authors conducted this study aimed at predicting the amount of production of ulos batak to produced later. The author uses the previous request, inventory and production data using fuzzy logic tsukamoto. The final result of the calculation with this method will be more effective and efficient so as to speed up the decision making time to predict the amount of production to be produced next.Keywords: prediction, amount of  production, method of tsukamoto

STUDY ON WET PROCESSING OF BLOCK CHILLY

2013 ◽  
Vol 3 (1) ◽  
pp. 45-50
Author(s):  
Dwi Dian Praptanto ◽  
Kurnia Herlina Dewi ◽  
Bosman Sidebang
Keyword(s):  
Water Content ◽  
Production Method ◽  
Time Data ◽  
Time Duration ◽  
Drying Time ◽  
Significance Level ◽  
Randomized Design ◽  
Wet Processing ◽  
Analysis Application ◽  
Lower Water Content

The purpose of this study is to examine the effect of drying time in weight and water content, combination effect of drying time and size of the material, and consumer acceptance to the product in the wet processing of chili blocks production. Method used in the research is completely randomized design (CRD) with two factorials are material size and drying time. Data were analyzed using ANOVA and further analysis using DMRT at 5% significance level. Organoleptic test result was analyzed using the Kruskal-Wallis and Tukey test for further analysis. Application of the equal drying time to two different size of material: rough and finest block chili, showed the result that water content of the rough block chili is lower than the finest block chilli. Application of the different drying time duration to the same size of chili showed the lower water content with increasing duration of drying time. The water content of the material tends to decrease with increasing duration of drying time. The level of consumer’s preferences to the product of wet processing of chili blocks production is equal for scents, but it’s different for color, texture and overall preferences.

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