scholarly journals Assessment of fruit firmness of pepper using non-destructive physical measurements, in response to different growing and pruning technologies

2003 ◽  
Vol 9 (1) ◽  
Author(s):  
D. Tompos ◽  
S. Istella ◽  
T. Ignát
Keyword(s):  
Significant Influence ◽  
Quality Parameters ◽  
European Market ◽  
Fruit Firmness ◽  
Physical Measurements ◽  
Vegetable Products ◽  
Important Quality ◽  
Non Destructive ◽  
Pruning Methods

The European market demands vegetable products of the highest quality and this commercial quality must be maintained till the goods reach the customer. One of these important quality parameters is the fruit firmness of pepper. The experiments were aimed at to find out the influence of different growing methods (soil or rockwool-based) and pruning technologies (to 1, 2, 3 or 4 shoots) on the yield and fruit firmness of three pepper varieties (HO F1, Karpia Fl and Pritavit F1) which are common in Hungary. Fruit firmness was measured by the non-destructive impact method. On the basis of the results, in unheated forcing the pruning to 1, 2 or 3 shoots can be suggested for all three varieties, as well as the utilisation of rockwool in their growing. The non-destructive impact method has been found suitable for testing the fruit firmness of pepper varieties. In the experiments involving different growing mediums pepper stands were found to show significant differences, however the different pruning methods had no significant influence on fruit firmness.

PREPARASI DEINOCOCCUS RADIODURANS DAN KHAMIR DALAM MATERIAL KECAP L-DRYING SEBAGAI BAHAN UJI PROFISIENSI

2016 ◽  
Vol 13 (1) ◽  
pp. 93
Author(s):  
Titin Yulinery ◽  
Ratih M.Dewi
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Deinococcus Radiodurans ◽  
Test Preparation ◽  
Quality Parameters ◽  
Soy Sauce ◽  
Yeast Saccharomyces Cerevisiae ◽  
Microbiological Test ◽  
Bacterial Contaminants ◽  
Minimum Number ◽  
Important Quality

Tes kemampuan adalah salah satu kegiatan penting dalam pengendalian mutu dan jaminan kualitas mikrobiologi laboratorium untuk mengukur kompetensi analis dan analisis uji profisiensi membutuhkan persiapan Model mikroorganisme adalah kualitas standar dan validitas. Mikrobiologi uji kualitas produk kedelai utama diarahkan pada kehadiran Saccharomyces cerevisiae ragi (S. cerevisiae), S. Bailli, S. rouxii dankontaminan bakteri seperti Bacillus dan Deinococcus. Jenis ragi dan bakteri yang terlibat dalam proses dan dapat menjadi salah satu parameter kualitas penting dalam persiapan yang dihasilkan. Jumlah dan viabilitas bakteri dan ragi menjadi parameter utama dalam proses persiapan bahan uji. Jumlah tersebut adalah jumlah minimum yang berlaku dapat dianalisis. Jumlah ini harus dibawah 10 CFU diperlukan untuk menunjukkan tingkat hygienitas proses dan tingkat minimal kontaminasi. Viabilitas bakteri dan bahan tes ragi persiapan untuk tes kemahiran kecap yang diawetkan dengan L-pengeringan adalah teknik Deinococcus radiodurans (D. radiodurans) 16 tahun, 58 tahun S. cerevisiae, dan S. roxii 13 tahun. kata kunci: Viabilitas, Deinococcus, khamir, L-pengeringan, Proficiency AbstractProficiency test is one of the important activities in quality control and quality assurance microbiology laboratory for measuring the competence of analysts and analysis Proficiency test requires a model microorganism preparations are standardized quality and validity. Microbiological test of the quality of the main soy products aimed at thepresence of yeast Saccharomyces cerevisiae (S. cerevisiae), S. bailli, S. rouxii and bacterial contaminants such as Bacillus and Deinococcus. Types of yeasts and bacteria involved in the process and can be one of the important quality parameters in the preparation produced. The number and viability of bacteria and yeasts become themain parameters in the process of test preparation materials. The amount in question is the minimum number that is valid can be analyzed. This amount must be below 10 CFU required to indicate the level of hygienitas process and the minimum level of contamination. Viability of bacteria and yeast test preparation materials for proficiencytest of soy sauce that preserved by L-drying technique is Deinococcus radiodurans ( D. radiodurans ) 16 years, 58 years S. cerevisiae, and S. roxii 13 years. key words : Viability, Deinococcus, Khamir, L-drying, Proficiency

Application of non-destructive sensors and big data analysis to predict physiological storage disorders and fruit firmness in ‘Braeburn’ apples

2021 ◽  
Vol 183 ◽  
pp. 106015 ◽  
Author(s):  
Pavel Osinenko ◽  
Konni Biegert ◽  
Roy J. McCormick ◽  
Thomas Göhrt ◽  
Grigory Devadze ◽  
...  
Keyword(s):  
Big Data ◽  
Data Analysis ◽  
Big Data Analysis ◽  
Fruit Firmness ◽  
Non Destructive ◽  
Storage Disorders

scholarly journals Post-colonoscopy colorectal cancer in Belgium: characteristics and influencing factors

2019 ◽  
Vol 07 (05) ◽  
pp. E717-E727 ◽  
Author(s):  
Elisabeth Macken ◽  
Stefan Van Dongen ◽  
Isabel De Brabander ◽  
Sven Francque ◽  
Ann Driessen ◽  
...  
Keyword(s):  
Colorectal Cancer ◽  
Population Based ◽  
Quality Parameters ◽  
Quality Parameter ◽  
Medical Procedures ◽  
Polyp Detection ◽  
Quality Register ◽  
Polyp Detection Rate ◽  
Important Quality ◽  
Invasive Carcinomas

Abstract Background and study aims Post-colonoscopy colorectal cancer (PCCRC) is an important quality parameter of colonoscopy. Most studies have shown that the risk for colorectal cancer is reduced after an index colonoscopy for screening or diagnostic purposes with or without polypectomy. In this study, we aimed to quantify and describe PCCRC in Belgium, including the possible relationships with patient, physician, and colonoscopy characteristics. Patients and methods Reimbursement data on colorectal related medical procedures from the Intermutualistic Agency (IMA-AIM) were linked with data on clinical and pathological staging of colorectal cancer (CRC) available at the Belgian Cancer Registry (BCR) over a period covering 9 years (2002 – 2010). Results In total, 63 518 colorectal cancers were identified in 61 616 patients between 2002 and 2010. We calculated a mean PCCRC rate of 7.6 %. PCCRC was significantly higher in older people and correlated significantly with polyp detection rate and the number of resections and procedures performed per year per physician. Conditional observed survival, given still alive 3 years since first colonoscopy, for PCCRC was worse than for CRC. Older patients and patients with invasive carcinomas had a worse outcome. Conclusions Although no quality register exists in Belgium, we were able to demonstrate that PCCRC in Belgium is directly related to the experience of the physician performing the procedure. In the absence of a quality register, utilization of population-based data sources proved to be a valuable tool to identify quality parameters.

Evaluation of measurements that may define venison quality parameters in UK farmed deer

2009 ◽  
Vol 2009 ◽  
pp. 141-141
Author(s):  
M H Davies ◽  
K P A Wheeler ◽  
D G Chapple ◽  
A V Fisher
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Production Systems ◽  
Quality Parameters ◽  
Future Production ◽  
Subjective Assessments ◽  
Important Quality ◽  
The Uk ◽  
Industry Needs ◽  
Quality Measurements

Early work established that carcasses of deer, compared with other species, were leaner, yielded a greater proportion of ‘first class meat’, that venison had a beneficial fatty acid composition and was dark in colour (Blaxter et al., 1974). More recently, Fisher et al. (1998) and Stevenson-Barry (2000) have reviewed and identified potential important ‘quality’ parameters for venison. From these, the UK deer industry needs to identify a suite of measurements to define ‘quality’, to improve on the current subjective assessments of carcasses in commercial abattoirs and to help guide future production systems. The aim of this study was to identify suitable quality measurements to characterize UK venison.

scholarly journals Fast prediction of quality parameters in whole seeds of oilseed rape (Brassica napus L.)

2011 ◽  
Vol 49 (No. 4) ◽  
pp. 141-145 ◽  
Author(s):  
V. Míka ◽  
P. Tillmann ◽  
R. Koprna ◽  
P. Nerušil ◽  
V. Kučera
Keyword(s):  
Prediction Accuracy ◽  
Near Infrared ◽  
Quality Parameters ◽  
Breeding Cycle ◽  
Brassica Napus L ◽  
Calibration Equation ◽  
Whole Seed ◽  
Fast Prediction ◽  
Short Time ◽  
Non Destructive

A calibration equation for NIRSystems 6500 instrument was derived at VSTE Jevíčko using the measurement of broad collection of Czech samples of winter rape, allowing sufficiently accurate prediction of content of dry matter (DM), crude protein (XP), crude fat (XL), glucosinolates (GSL), oleic and linoleic acids in an extremely short time. The prediction accuracy was verified on a validation file (n = 60). The coefficients of determinance (R2) were 0.83 for XP, 0.71 for XL, and 0.84 for GSL. The prediction accuracy according to the VSTE equation was compared to the prediction accuracy according to the VDLUFA calibration equation (Kassel, FRG) used in EU near infrared spectroscopy network. It was stated that the former was not distinctly worse. Non-destructive NIR-analysis of the whole seed also allows sowing selected seeds in the year of harvest and thus accelerates the breeding cycle.

HYPERSPECTRAL IMAGING TECHNIQUE AS A STATE OF ART TECHNOLOGY IN MEAT SCIENCE

2016 ◽  
Vol 2 (3) ◽  
pp. 127-137
Author(s):  
Hasan Ibrahim Kozan ◽  
Cemalettin Sariçoban ◽  
Hasan Ali Akyürek ◽  
Ahmet Ünver
Keyword(s):  
Meat Quality ◽  
Hyperspectral Imaging ◽  
Imaging Technique ◽  
Saturated Fat ◽  
Cholesterol Content ◽  
Quality Parameters ◽  
Meat Industry ◽  
Meat Safety ◽  
Non Destructive ◽  
Day By Day

Nowadays, the concern of meat consumption, safety and quality has been popular due to some health risks such coronary heart disease, stroke and diabetes caused by the content as saturated fat, cholesterol content and carcinogenic compounds, for consumers. The importance of the need of new non-destructive and fast meat analyze methods are increasing day by day.  For this, researchers have developed some methods to objectively measure the meat quality and meat safety as well as illness sources. Hyperspectral imaging technique is one of the most popular technology which combines imaging and spectroscopic technology. This technique is a non-destructive, real-time and easy-to-use detection tool for meat quality and safety assessment. It is possible to determine chemical structure and related physical properties of meat.It is clear that hyperspectral imaging technology can be automated for manufacturing in meat industry and all of data’s obtained from the hyperspectral images which represents the chemical quality parameters of meats in the process can be saved to database. 

scholarly journals Comparative analysis of various Image compression techniques for Quasi Fractal lossless compression

2020 ◽  
Vol 2 (2) ◽  
pp. 30-45
Author(s):  
Satyawati Magar ◽  
Bhavani Sridharan
Keyword(s):  
Image Compression ◽  
Quality Parameters ◽  
Vital Role ◽  
Hybrid Technique ◽  
Brain Images ◽  
Biomedical Image ◽  
Advantages And Disadvantages ◽  
Critical Areas ◽  
Important Quality ◽  
Two Parameters

The most important Entity to be considered in Image Compression methods are Paek to signal noise ratio and Compression ratio. These two parameters are considered to judge the quality of any Image.and they a play vital role in any Image processing applications. Biomedical domain is one of the critical areas where more image datasets are involved for analysis and biomedical image compression is very, much essential. Basically, compression techniques are classified into lossless and lossy. As the name indicates, in the lossless technique the image is compressed without any loss of data. But in the lossy, some information may loss. Here both lossy & lossless techniques for an image compression are used. In this research different compression approaches of these two categories are discussed and brain images for compression techniques are highlighted. Both lossy and lossless techniques are implemented by studying it’s advantages and disadvantages. For this research two important quality parameters i.e. CR & PSNR are calculated. Here existing techniques DCT, DFT, DWT & Fractal are implemented and introduced new techniques i.e Oscillation Concept method, BTC-SPIHT & Hybrid technique using adaptive threshold & Quasi Fractal Algorithm.

scholarly journals Influence of the Storage Period on the Quality Characteristics of Table Eggs

2018 ◽  
Vol 67 (3-4) ◽  
pp. 202-206
Author(s):  
Mirjana Đukić Stojčić ◽  
Lidija Perić
Keyword(s):  
Weight Loss ◽  
Egg Quality ◽  
Storage Period ◽  
Quality Parameters ◽  
Quality Characteristics ◽  
Breaking Force ◽  
Important Quality ◽  
Battery Cages ◽  
Haugh Unit

Summary The purpose of this study is to examine the effects of the storage period on the quality characteristics of Bovans Brown table eggs. Eggs from 47-week-old hens were sampled on the day of laying and stored in a refrigerator (4°C) for periods of 7, 14, 21, and 28 days. Measurements were performed for each storage period relative to the most important quality parameters of eggs. The following egg parameters were evaluated: weight, weight loss, shell breaking force, albumen height, Haugh units and yolk color. The results obtained show that the albumen height and Haugh unit (HU) were affected by the storage period and are of immense importance. The following parameters were found to be significantly influenced by different storage periods: weight loss (P<0.05), albumen height (P<0.05) and Haugh unit (P<0.01). Rapid reductions in the albumen height were recorded during 7, 14, 21 and 28 days of storage (ranging from 6.90 mm to 6.07mm). Moreover, the Haugh unit values also decreased during storage from 81.27 to 74.89 at 4°C. The present results suggest that the albumen height and the Haugh unit are the most important parameters of egg quality, obtained from commercial layers raised in battery cages, affected by a storage period of 4 weeks.

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