Abstract: This study evaluated the microbiological quality
and the sensory characteristics of carp fillets processed by the
sousvide method when stored at 2 and 10 °C. Four different
combinations of sauced–storage were studied then stored at 2 or 10
°C was evaluate periodically sensory, microbiological and
chemical quality. Batches stored at 2 °C had lower growth rates of
mesophiles and psychrotrophs. Moreover, these counts decreased
by increasing the heating temperature and time. Staphylococcus
aureus, Bacillus cereus, Clostridium perfringens and Listeria
monocytogenes were not found in any of the samples. The heat
treatment of 90 °C for 15 min and sauced was the most effective to
ensure the safety and extend the shelf-life of sousvide carp
preserving its sensory characteristics. This study establishes the
microbiological quality of sous vide carp and emphasizes the
relevance of the raw materials, heat treatment and storage
temperature to ensure the safety of the product.
Abstract: The Kansei engineering is a technology which
converts human feelings into quantitative terms and helps designers
develop new products that meet customers- expectation. Standard
Kansei engineering procedure involves finding relationships between
human feelings and design elements of which many researchers have
found forward and backward relationship through various soft
computing techniques. In this paper, we proposed the framework of
Kansei engineering linking relationship not only between human
feelings and design elements, but also the whole part of product, by
constructing association rules. In this experiment, we obtain input
from emotion score that subjects rate when they see the whole part of
the product by applying semantic differentials. Then, association
rules are constructed to discover the combination of design element
which affects the human feeling. The results of our experiment
suggest the pattern of relationship of design elements according to
human feelings which can be derived from the whole part of product.
Abstract: The paper aims to specify and build a system, a learning support in radiology-senology (breast radiology) dedicated to help assist junior radiologists-senologists in their radiologysenology- related activity based on experience of expert radiologistssenologists. This system is named SAFRS (i.e. system supporting the training of radiologists-senologists). It is based on the exploitation of radiologic-senologic images (primarily mammograms but also echographic images or MRI) and their related clinical files. The aim of such a system is to help breast cancer screening in education. In order to acquire this expert radiologist-senologist knowledge, we have used the CBR (case-based reasoning) approach. The SAFRS system will promote the evolution of teaching in radiology-senology by offering the “junior radiologist" trainees an advanced pedagogical product. It will permit a strengthening of knowledge together with a very elaborate presentation of results. At last, the know-how will derive from all these factors.
Abstract: Isobaric and cooling zone of iron ore reactor have been
simulated. In this paper, heat and mass transfer equation are
formulated to perform the temperature and concentration of gas and
solid phase respectively. Temperature profile for isobaric zone is
simulated on the range temperature of 873-1163K while cooling zone
is simulated on the range temperature of 733-1139K. The simulation
results have a good agreement with the plant data. Total carbon
formation in the isobaric zone is only 30% of total carbon contained in
the sponge iron product. The formation of Fe3C in isobaric zone
reduces metallization degree up to 0.58% whereas reduction of
metallization degree in cooling zone up to 1.139%. The decreasing of
sponge iron temperature in the isobaric and cooling zone is around 300
K and 600 K respectively.
Abstract: The success of IT-projects concerning the
implementation of business application Software is strongly
depending upon the application of an efficient requirements
management, to understand the business requirements and to realize
them in the IT. But in fact, the Potentials of the requirements
management are not fully exhausted by small and medium sized
enterprises (SME) of the IT sector. To work out recommendations for
action and furthermore a possible solution, allowing a better exhaust
of potentials, it shall be examined in a scientific research project,
which problems occur out of which causes. In the same place, the
storage of knowledge from the requirements management, and its
later reuse are important, to achieve sustainable improvements of the
competitive of the IT-SMEs. Requirements Engineering is one of the
most important topics in Product Management for Software to
achieve the goal of optimizing the success of the software product.
Abstract: Several methods are available for weight and shape
optimization of structures, among which Evolutionary Structural
Optimization (ESO) is one of the most widely used methods. In ESO,
however, the optimization criterion is completely case-dependent.
Moreover, only the improving solutions are accepted during the
search. In this paper a Simulated Annealing (SA) algorithm is used
for structural optimization problem. This algorithm differs from other
random search methods by accepting non-improving solutions. The
implementation of SA algorithm is done through reducing the
number of finite element analyses (function evaluations).
Computational results show that SA can efficiently and effectively
solve such optimization problems within short search time.
Abstract: Dill (Anethum graveolens L.) is a popular herb used in
many regions, including Baltic countries. Dill is widely used for
flavoring foods and beverages due to its pleasant spicy aroma. The
aim of this work was to determine the best blanching method for
processing of dill prior to microwave vacuum drying based on
sensory properties, color and volatile compounds in dried product.
Two blanching mediums were used – water and steam, and for part of
samples microwave pretreatment was additionally used. Evaluation of
dried dill volatile aroma compounds, color changes and sensory
attributes was performed. Results showed that blanching significantly
influences the quality of dried dill. After evaluation of volatile aroma
compounds, color and sensory properties of microwave vacuum dried
dill, as the best method for dill pretreatment was established
blanching at 90 °C for 30 s.
Abstract: This paper has two main ideas. Firstly, it describes Evans and Wurster-s concepts “the trade-off between reach and richness", and relates them to the impact of technology on the virtual markets. Authors Evans and Wurster see the transfer of information as a 'trade'off between richness and reach-. Reach refers to the number of people who share particular information, with Richness ['Rich'] being a more complex concept combining: bandwidth, customization, interactivity, reliability, security and currency. Traditional shopping limits the number of shops the shopper is able to visit due to time and other cost constraints; the time spent traveling consequently leaves the shopper with less time to evaluate the product. The paper concludes that although the Web provides Reach, offering Richness and the sense of community required for creating and sustaining relationships with potential clients could be difficult.
Abstract: Process planning and production scheduling play
important roles in manufacturing systems. In this paper a multiobjective
mixed integer linear programming model is presented for
the integrated planning and scheduling of multi-product. The aim is
to find a set of high-quality trade-off solutions. This is a
combinatorial optimization problem with substantially large solution
space, suggesting that it is highly difficult to find the best solutions
with the exact search method. To account for it, a PSO-based
algorithm is proposed by fully utilizing the capability of the
exploration search and fast convergence. To fit the continuous PSO
in the discrete modeled problem, a solution representation is used in
the algorithm. The numerical experiments have been performed to
demonstrate the effectiveness of the proposed algorithm.
Abstract: Wheat germ has a balanced amino acid composition of the protein, which is well digested by enzymes in the gastrointestinal tract of humans, a high content of vitamins, minerals and unsaturated acids. Introduction components grain food products will enrich their biologically important substances, giving these products a number of valuable properties and reducing their caloric.
A complex natural system of substances in foods will help replenish the body's need of essential nutrients, increasing its resistance to the harmful effects of the environment, prolong life. In this regard, there was a need for the development of production technology of protein complexes from wheat germ and then applying them in food, particularly in the dairy industry. Experimental studies were conducted to determine the number of herbal supplements on the sensory characteristics of the product. Studies have been conducted to determine the optimal process parameters of water activity and moisture content of the investigational product.
Abstract: Innovational development of regions in Russia is generally faced with the essential influence from federal and local authorities. The organization of effective mechanism of innovation development (and self-development) is impossible without establishment of defined institutional conditions in the analyzed field. Creative utilization of scientific concepts and information should merge, giving rise to continuing innovation and advanced production. The paper presents an analysis of institutional conditions in the field of creation and development of innovation activity infrastructure and transferring of knowledge and skills between different economic agents in Russia. Knowledge is mainly privately owned, developed through R&D investments and incorporated into technology or a product. Innovation infrastructure is a strong concentration mechanism of advanced facilities, which are mainly located inside large agglomerations or city-regions in order to benefit from scale effects in both input markets (human capital, private financial capital) and output markets (higher education services, research services). The empirical results of the paper show that in the presence of more efficient innovation and knowledge transfer and transcoding system and of a more open attitude of economic agents towards innovation, the innovation and knowledge capacity of regional economy is much higher.
Abstract: This paper presents a cold chain monitoring system which focuses on assessment of quality and dynamic pricing information about food in cold chain. Cold chain is composed of many actors and stages; however it can be seen as a single entity since a breakdown in temperature control at any stage can impact the final quality of the product. In a cold chain, the shelf life, quality, and safety of perishable food throughout the supply chain is greatly impacted by environmental factors especially temperature. In this paper, a prototype application is implemented to retrieve timetemperature history, the current quality and the dynamic price setting according to changing quality impacted by temperature fluctuations in real-time.
Abstract: User-Centered Design (UCD), Usability Engineering (UE) and Participatory Design (PD) are the common Human- Computer Interaction (HCI) approaches that are practiced in the software development process, focusing towards issues and matters concerning user involvement. It overlooks the organizational perspective of HCI integration within the software development organization. The Management Information Systems (MIS) perspective of HCI takes a managerial and organizational context to view the effectiveness of integrating HCI in the software development process. The Human-Centered Design (HCD) which encompasses all of the human aspects including aesthetic and ergonomic, is claimed as to provide a better approach in strengthening the HCI approaches to strengthen the software development process. In determining the effectiveness of HCD in the software development process, this paper presents the findings of a content analysis of HCI approaches by viewing those approaches as a technology which integrates user requirements, ranging from the top management to other stake holder in the software development process. The findings obtained show that HCD approach is a technology that emphasizes on human, tools and knowledge in strengthening the HCI approaches to strengthen the software development process in the quest to produce a sustainable, usable and useful software product.
Abstract: Two commercial proteases from Bacillus
licheniformis (Alcalase 2.4 L FG and Alcalase 2.5 L, Type DX) were
screened for the production of Z-Ala-Phe-NH2 in batch reaction.
Alcalase 2.4 L FG was the most efficient enzyme for the C-terminal
amidation of Z-Ala-Phe-OMe using ammonium carbamate as
ammonium source. Immobilization of protease has been achieved by
the sol-gel method, using dimethyldimethoxysilane (DMDMOS) and
tetramethoxysilane (TMOS) as precursors (unpublished results). In
batch production, about 95% of Z-Ala-Phe-NH2 was obtained at
30°C after 24 hours of incubation. Reproducibility of different
batches of commercial Alcalase 2.4 L FG preparations was also
investigated by evaluating the amidation activity and the entrapment
yields in the case of immobilization. A packed-bed reactor (0.68 cm
ID, 15.0 cm long) was operated successfully for the continuous
synthesis of peptide amides. The immobilized enzyme retained the
initial activity over 10 cycles of repeated use in continuous reactor at
ambient temperature. At 0.75 mL/min flow rate of the substrate
mixture, the total conversion of Z-Ala-Phe-OMe was achieved after 5
hours of substrate recycling. The product contained about 90%
peptide amide and 10% hydrolysis byproduct.
Abstract: Changing in consumers lifestyles and food
consumption patterns provide a great opportunity in developing the
functional food sector in Malaysia. There is only a little knowledge
about whether Malaysian consumers are aware of functional food and
if so what image consumers have of this product. The objective of
this research is to determine the extent to which selected socioeconomic
characteristics and attitudes influence consumers-
awareness of functional food. A survey was conducted in the Klang
Valley, Malaysia where 439 respondents were interviewed using a
structured questionnaire. The result shows that most respondents
have a positive attitude towards functional food. For the binary
logistic estimation, the results indicate that age, income and other
factors such as concern about food safety, subscribing to cooking or
health magazines, being a vegetarian and consumers who have been
involved in a food production company significantly influence
Malaysian consumers- awareness towards functional food.
Abstract: The construction industry is the pillar industry in
China, accounting for about 6% of the gross domestic product. Along
with changes in the external environment of the construction industry
in China, the construction firm faces fierce competition. The paper
aims to investigate the relationship between diversified types of
construction firm and its performance in China. Based on generalist
and specialist strategy in organizational ecology, we think a generalist
organization can be applied to an enterprise with diversified
developments, while specialist groups are extended to professional
enterprises .This study takes advantage of annual financial data of
listed construction firm to empirically verify the relationship between
diversification and corporation performance establishing a regression
equation to econometric analysis. We find that: 1) Specialization can
significantly improve the level of profitability of listed construction
firms, and there is a significant positive relationship with corporate
performance; 2) The level of operating performance of listed
construction enterprises which engage in unrelated diversification is
higher than those with related diversification; 3) The relationship
between state-owned construction firms and corporate performance is
negative. The more the year of foundation is, the higher performance
will be; however, the more the year of being listed, the lower
performance will be.
Abstract: A product development for green logistics model using
the fuzzy analytic network process method is presented for evaluating
the relationships among the product design, the manufacturing
activities, and the green supply chain. In the product development
stage, there can be alternative ways to design the detailed components
to satisfy the design concept and product requirement. In different
design alternative cases, the manufacturing activities can be different.
In addition, the manufacturing activities can affect the green supply
chain of the components and product. In this research, a fuzzy analytic
network process evaluation model is presented for evaluating the
criteria in product design, manufacturing activities, and green supply
chain. The comparison matrices for evaluating the criteria among the
three groups are established. The total relational values between the
three groups represent the relationships and effects. In application, the
total relational values can be used to evaluate the design alternative
cases for decision-making to select a suitable design case and the green
supply chain. In this presentation, an example product is illustrated. It
shows that the model is useful for integrated evaluation of design and
manufacturing and green supply chain for the purpose of product
development for green logistics.
Abstract: Processing tabah bamboo shoot as fermented pickle is
one of the way to increase the shelf life of this bamboo shoot. The
advantage of this shoot is low concentration of hydro cyanic acid
(HCN) make it potential for functional food product. This study
aimed to determine the characteristic of tabah bamboo shoot pickle
such as total of lactic acid bacteria (LAB), pH, total acidity, and
hydro cyanic acid (HCN) content, and also find the LAB’s type
involved during fermentation, and organic acids’ profiles. The pickle
was made by natural fermentation with 6% salt concentration and
fermentation conducted for 13 days.
The result showed during the fermentation time, in the 4th day
LAB’s number was highest as much as 72 x 107 CFU/ml and the
lowest pH was 3.09. We also found decreasing in HCN from 37.8
ppm at the beginning to 20.52 ppm at the end of fermentation
process. The organic acids detected during the fermentation were
lactic acid with the highest concentration was 0.0546 g/100 g and
small amount of acetic acid. By using PCR method, the 18 of LABs
which had rod shape were detected as member of Lactobacillus spp.,
in which 17 strains detected as L. plantarum.
Abstract: Counting people from a video stream in a noisy environment is a challenging task. This project aims at developing a counting system for transport vehicles, integrated in a video surveillance product. This article presents a method for the detection and tracking of multiple faces in a video by using a model of first and second order local moments. An iterative process is used to estimate the position and shape of multiple faces in images, and to track them. the trajectories are then processed to count people entering and leaving the vehicle.
Abstract: Apparel product development is an important stage in the life cycle of a product. Shortening this stage will help to reduce the costs of a garment. The aim of this study is to examine the production parameters in knitwear apparel companies by defining the unit costs, and developing a software to calculate the unit costs of garments and make the cost estimates. In this study, with the help of a questionnaire, different companies- systems of unit cost estimating and cost calculating were tried to be analyzed. Within the scope of the questionnaire, the importance of cost estimating process for apparel companies and the expectations from a new cost estimating program were investigated. According to the results of the questionnaire, it was seen that the majority of companies which participated to the questionnaire use manual cost calculating methods or simple Microsoft Excel spreadsheets to make cost estimates. Furthermore, it was discovered that many companies meet with difficulties in archiving the cost data for future use and as a solution to that problem, it is thought that prior to making a cost estimate, sub units of garment costs which are fabric, accessory and the labor costs should be analyzed and added to the database of the programme beforehand. Another specification of the cost estimating unit prepared in this study is that the programme was designed to consist of two main units, one of which makes the product specification and the other makes the cost calculation. The programme is prepared as a web-based application in order that the supplier, the manufacturer and the customer can have the opportunity to communicate through the same platform.