Abstract: Most quality models have defined usability as a
significant factor that leads to improving product acceptability,
increasing user satisfaction, improving product reliability, and also
financially benefitting companies. Usability is also the best factor that
balances both the technical and human aspects of a software product,
which is an important aspect in defining quality during software
development process. A usability risk consist risk factors that could
impact the usability of a software product thereby contributing to
negative user experiences and causing a possible software product
failure. Hence, it is important to mitigate and reduce usability risks in
the software development process itself. By managing possible
usability risks in software development process, failure of software
product could be reduced. Therefore, this research uses the Delphi
method to identify mitigation plans for reducing potential usability
risks. The Delphi method is conducted with seven experts from the
field of risk management and software development.
Abstract: Laser beam welding has wide acceptability due to least welding distortion, low labour costs and convenient operation. However, laser welding for dissimilar titanium and aluminium alloys is a new area which is having wider applications in aerospace, aircraft, automotive, electronics and other industries. The present study is concerned with welding parameters namely laser power, welding speed, focusing distance and type of shielding gas and thereby evaluate welding performance of titanium and aluminium alloy thin sheets. This paper reviews the basic concepts associated with different parameters of Ti/Al sheet joint using Laser beam welding.
Abstract: Diversification of the processing of crops is a very important way of reducing food insecurity, perishability of most perishable crops and generates verities. Sweet potato has been diversified in various ways by researchers through processing into different forms for consumption. The study considered diversifying the crop into different drinks by combining it with different high nutrient acceptable cereal. There was significant relationship between the educational background of the respondents and level of acceptability of the sweet potato drinks (χ 2 = 1.033 and P = 0.05). Interestingly, significant relationship existed between the most preferred sweet potato drink by the respondents and level of acceptability of the sweet potato drinks (r = 0.394, P = 0.031). The high level of acceptability of the drinks will lead to enhanced production of the crops required for the drinks that would assist in income generation and alleviating food and nutrition insecurity.
Abstract: Healthy snack (cookie) was produced from corn flour and moringa seed flour blends. The samples were mixed in various proportions and analysed for proximate composition and functional characteristics. The healthy snack (cookies) was evaluated for sensory parameters of Colour, Crispness, Taste, Aroma and Overall Acceptability. The proximate analysis of the flour obtained from different proportion showed that proximate composition increased with increase in substitution level of moringa seed flour especially with protein, fat and crude fibre. The protein contents of samples range from 1.75 to 6.58, fat from 0.60 to 6.80, while fibre from 0.85 to 2.06. There was no significance difference in the functional properties of the blend when compared with 100% corn flour. Sensory evaluation results shows a significant difference in Colour, Taste, Crispness, Aroma and Overall Acceptability of healthy snack (cookies) sample from different blends at 5% significance level.
Abstract: The design of a landing gear is one of the fundamental aspects of aircraft design. The need for a light weight, high strength, and stiffness characteristics coupled with techno economic feasibility are a key to the acceptability of any landing gear construction. In this paper, an approach for analyzing two different designed landing gears for an unmanned aircraft vehicle (UAV) using advanced CAE techniques will be applied. Different landing conditions have been considered for both models. The maximum principle stresses for each model along with the factor of safety are calculated for every loading condition. A conclusion is drawing about better geometry.
Abstract: In non destructive testing by radiography, a perfect
knowledge of the weld defect shape is an essential step to
appreciate the quality of the weld and make decision on its
acceptability or rejection. Because of the complex nature of the
considered images, and in order that the detected defect region
represents the most accurately possible the real defect, the choice
of thresholding methods must be done judiciously. In this paper,
performance criteria are used to conduct a comparative study of
four non parametric histogram thresholding methods for automatic
extraction of weld defect in radiographic images.
Abstract: Prior research evidenced that unimodal biometric
systems have several tradeoffs like noisy data, intra-class variations,
restricted degrees of freedom, non-universality, spoof attacks, and
unacceptable error rates. In order for the biometric system to be more
secure and to provide high performance accuracy, more than one
form of biometrics are required. Hence, the need arise for multimodal
biometrics using combinations of different biometric modalities. This
paper introduces a multimodal biometric system (MMBS) based on
fusion of whole dorsal hand geometry and fingerprints that acquires
right and left (Rt/Lt) near-infra-red (NIR) dorsal hand geometry (HG)
shape and (Rt/Lt) index and ring fingerprints (FP). Database of 100
volunteers were acquired using the designed prototype. The acquired
images were found to have good quality for all features and patterns
extraction to all modalities. HG features based on the hand shape
anatomical landmarks were extracted. Robust and fast algorithms for
FP minutia points feature extraction and matching were used. Feature
vectors that belong to similar biometric traits were fused using
feature fusion methodologies. Scores obtained from different
biometric trait matchers were fused using the Min-Max
transformation-based score fusion technique. Final normalized scores
were merged using the sum of scores method to obtain a single
decision about the personal identity based on multiple independent
sources. High individuality of the fused traits and user acceptability
of the designed system along with its experimental high performance
biometric measures showed that this MMBS can be considered for
med-high security levels biometric identification purposes.
Abstract: The nutrient composition and sensory properties of
poultry-based patties (PBPs) incorporated with various levels of grey
oyster mushroom (Pleurotus sajor-caju, PSC) were studied. The
PBPs were formulated with either 0%, 25% or 50% of fresh ground
PSC. Results show poultry patty formulated with 25% PSC had
protein content of 17.46% lower than the control patty which had
18.13% but it was not significant. Meanwhile, both cooked poultry
patties containing 25% and 50% PSC significantly recorded lower
concentration of fat at 10.67% and 7.15%, respectively. On the other
hand, poultry patty added with 50% ground PSC shows the highest
concentration of total dietary fibre (TDF) of 4.90 g/100g compared to
poultry patty containing 25% of mushroom (3.40 g/100g) and to the
control (1.90g/100g). In addition, patty incorporated with 25% PSC
had moisture content of 57.91% which is significantly lower than
patty formulated with 50% which had moisture of 61.80%. In the
sensory evaluation, there were no differences recorded in all sensory
attributes of PSC-based patties judged by untrained panelists. In
conclusion, the addition of PSC to replace poultry meat can be
recommended for the purpose of lowering production cost, enhancing
nutritional composition and maintaining the acceptability of poultry
patties.
Abstract: Soursop (Anona muricata) is one of the underutilized tropical fruits containing nutrients, particularly dietary fibre and antioxidant properties that are beneficial to human health. This objective of this study is to investigate the feasibility of matured soursop pulp flour (SPF) to be substituted with high-protein wheat flour in bread. Bread formulation was substituted with different levels of SPF (0%, 5%, 10% and 15%). The effect on physicochemical properties and sensory attributes were evaluated. Higher substitution level of SPF resulted in significantly higher (p
Abstract: The determination of sugars in foods is very
significant. Their relation in fact, can affect the chemical and
sensorial quality of the matrix (e.g., sweetness, pH, total acidity,
microbial stability, global acceptability) and can provide information
on food to optimize several selected technological processes. Three
stages of ripeness (green, yellow and red) of tomatoes (Lycopersicon
Esculentum cv. Elegance) at different harvest dates were evaluated.
Fruit from all harvests were exposed to different of ozone doses
(0.25, 0.50 and 1 mg O3/g tomatoes) and clean air for 5 day at 15
°C±2 and 90-95 % relative humidity. Then, fruits were submitted for
extraction and analysis after a day from the finish of exposure of each
stage. The concentrations of the glucose and fructose increased in the
tomatoes which were subjected to ozone treatments.
Abstract: In non destructive testing by radiography, a perfect knowledge of the weld defect shape is an essential step to appreciate the quality of the weld and make decision on its acceptability or rejection. Because of the complex nature of the considered images, and in order that the detected defect region represents the most accurately possible the real defect, the choice of thresholding methods must be done judiciously. In this paper, performance criteria are used to conduct a comparative study of thresholding methods based on gray level histogram, 2-D histogram and locally adaptive approach for weld defect extraction in radiographic images.
Abstract: Pigeon pea (Cajanus cajan) blanched for 20min was dehulled and milled into flour. The flour was incorporated into dried whole fermented maize (Ogi) at five levels. The resultant products were analyzed for chemical and pasting properties. The fortified Ogi samples were also assessed for sensory attributes: appearance, color, flavor, mouth feel and overall acceptability. The protein content in the whole Ogi fortified samples was in the range of 11.2-16.6% and crude fibre 3.22-3.46%. Fortified whole Ogi with pigeon pea at 30%, 40% and 50% of inclusion with pigeon pea flour has higher protein, crude fibre and ash content. Varying range of pasting quality was recorded for the blends, pasting temperature for fortified Obi was in the range of 45.3-49.50C and peak time 5.05-5.210C. The sensory acceptability of the whole Ogi fortified blends prepared into gruel has higher acceptability for various qualities in comparison with the traditional Ogi gruel.
Abstract: This research work proposed a study of fruit bruise detection by means of a biospeckle method, selecting the papaya fruit (Carica papaya) as testing body. Papaya is recognized as a fruit of outstanding nutritional qualities, showing high vitamin A content, calcium, carbohydrates, exhibiting high popularity all over the world, considering consumption and acceptability. The commercialization of papaya faces special problems which are associated to bruise generation during harvesting, packing and transportation. Papaya is classified as climacteric fruit, permitting to be harvested before the maturation is completed. However, by one side bruise generation is partially controlled once the fruit flesh exhibits high mechanical firmness. By the other side, mechanical loads can set a future bruise at that maturation stage, when it can not be detected yet by conventional methods. Mechanical damages of fruit skin leave an entrance door to microorganisms and pathogens, which will cause severe losses of quality attributes. Traditional techniques of fruit quality inspection include total soluble solids determination, mechanical firmness tests, visual inspections, which would hardly meet required conditions for a fully automated process. However, the pertinent literature reveals a new method named biospeckle which is based on the laser reflectance and interference phenomenon. The laser biospeckle or dynamic speckle is quantified by means of the Moment of Inertia, named after its mechanical counterpart due to similarity between the defining formulae. Biospeckle techniques are able to quantify biological activities of living tissues, which has been applied to seed viability analysis, vegetable senescence and similar topics. Since the biospeckle techniques can monitor tissue physiology, it could also detect changes in the fruit caused by mechanical damages. The proposed technique holds non invasive character, being able to generate numerical results consistent with an adequate automation. The experimental tests associated to this research work included the selection of papaya fruit at different maturation stages which were submitted to artificial mechanical bruising tests. Damages were visually compared with the frequency maps yielded by the biospeckle technique. Results were considered in close agreement.
Abstract: The seeds of cotton (Gossypium hirsutum) fall among the lesser known oil seeds. Cottonseeds are not normally consumed in their natural state due to their gossypol content, an antinutrient. The effect of processing on the sensory characteristics and chemical composition of cottonseed and its extract was studied by subjecting the cottonseed extract to heat treatment (boiling) and the cottonseed to fermentation. The cottonseed extract was boiled using the open pot and the pressure pot for 30 minutes respectively. The fermentation of the cottonseed was carried out for 6 days with samples withdrawn at intervals of 2 days. The extract and fermented samples were subjected to chemical analysis and sensory evaluated for colour, aroma, taste, mouth feel, appearance and overallacceptability. The open pot sample was more preferred. Fermentation for 6 days resulted into a significant reduction in gossypol level of the cottonseed; however, sample fermented for 2 days was most preferred.
Abstract: The menace of counterfeiting pharmaceuticals/drugs has become a major threat to consumers, healthcare providers, drug manufacturers and governments. It is a source of public health concern both in the developed and developing nations. Several solutions for detecting and authenticating counterfeit drugs have been adopted by different nations of the world. In this article, a dialogue system-based drug counterfeiting detection system was developed and the results of the user satisfaction and acceptability of the system are presented. The results show that the users were satisfied with the system and the system was widely accepted as a means of fighting counterfeited drugs.
Abstract: In vitro gastro-duodenal digestion model was used to investigate the changes of emulsions under digestion conditions. Oil in water emulsions stabilized by whey proteins (2%) and stabilized by whey proteins (2%) with addition of carboxymethyl cellulose (0.75%) as gelling agent of continuous phase were prepared at pH7. Both emulsions were destabilized under gastric conditions; however the protective role of carboxymethyl cellulose was indicated by recording delay of fat digestibility of this emulsion. In the presence of carboxymethyl cellulose whey proteins on the interfacial surface of droplets were more resistant to gastric degradation causing limited hydrolysis of fat due to the poor acceptability of lipids for the enzymes. Studies of emulsions using in vivo model supported results from in vitro studies. Lower content of triglycerides in blood serum and higher amount of fecal fat of rats were determined when rats were fed by diet containing emulsion made with whey proteins and carboxymethyl cellulose.
Abstract: Fishbone of Nile Tilapia (Tilapia nilotica), waste from the frozen Nile Tilapia fillet factory, is one of calcium sources. In order to increase fish bone powder value, this study aimed to investigate the effect of Tilapia bone flour (TBF) addition (5, 10, 15% by flour weight) on cooking quality, texture and sensory attributes of noodles. The results indicated that tensile strength, color value (a*) and water absorption of noodles significantly decreased (p£0.05) as the levels of TBF increased from 0-15%. While cooking loss, cooking time and color values (L* and b*) of noodles significantly increased (p£0.05). Sensory evaluation indicated that noodles with 5% TBF received the highest overall acceptability score.
Abstract: The grey oyster mushroom, Pleurotus sajor-caju
(PSC), is a common edible mushroom and is now grown
commercially around the world for food. This fungus has been
broadly used as food or food ingredients in various food products for
a long time. To enhance the nutritional quality and sensory attributes
of bakery-based products, PSC powder is used in the present study to
partially replace wheat flour in baked product formulations. The
nutrient content and sensory properties of rice-porridge and
unleavened bread (paratha) incorporated with various levels of PSC
powder were studied. These food items were formulated with either
0%, 2%, 4% or 6% of PSC powder. Results show PSC powder
recorded β-glucan at 3.57g/100g. In sensory evaluation, consumers
gave higher score to both rice-porridge and paratha bread containing
2-4% PSC compared to those that are not added with PSC powder.
The paratha containing 4% PSC powder can be formulated with the
intention in improving overall acceptability of paratha bread.
Meanwhile, for rice-porridge, consumers prefer the formulated
product added with 4% PSC powder. In conclusion, the addition of
PSC powder to partially wheat flour can be recommended for the
purpose of enhancing nutritional composition and maintaining the
acceptability of carbohydrate-based products.
Abstract: Adolescents in Northern Uganda are at risk of teenage
pregnancies, unsafe abortions and sexually transmitted infections
(STIs). There is silence on sex both at home and school. This cross
sectional descriptive analytical study interviews a random sample of
827 students and 13 teachers on knowledge, perception and
acceptability to a comprehensive adolescent sexual and reproductive
health education in “O” and “A” level secondary schools in Gulu
District. Quantitative data was analyzed using SPSS 16.0. Directed
content analysis of themes of transcribed qualitative data was
conducted manually for common codes, sub-categories and
categories. Of the 827 students; 54.3% (449) reported being in a
sexual relationship especially those aged 15-17 years. Majority
96.1% (807) supported the teaching of a comprehensive ASRHE,
citing no negative impact 71.5% (601). Majority 81.6% (686) agreed
that such education could help prevention of STIs, abortions and
teenage pregnancies, and that it should be taught by health workers
69.0% (580). Majority 76.6% (203) reported that ASRHE was not
currently being taught in their schools. Students had low knowledge
levels and misconceptions about ASRHE. ASRHE was highly
acceptable though not being emphasized; its success in school
settings requires multidisciplinary culturally sensitive approaches
amongst which health workers should be frontiers.
Abstract: Architecture education was based on apprenticeship
models and its nature has not changed much during long period but
the Source of changes was its evaluation process and system. It is
undeniable that art and architecture education is completely based on
transmitting knowledge from instructor to students. In contrast to
other majors this transmitting is by iteration and practice and studio
masters try to control the design process and improving skills in the
form of supervision and criticizing. Also the evaluation will end by
giving marks to students- achievements. Therefore the importance of
the evaluation and assessment role is obvious and it is not irrelevant
to say that if we want to know about the architecture education
system, we must first study its assessment procedures. The evolution
of these changes in western countries has literate and documented
well. However it seems that this procedure has unregarded in
Malaysia and there is a severe lack of research and documentation in
this area. Malaysia as an under developing and multicultural country
which is involved different races and cultures is a proper origin for
scrutinizing and understanding the evaluation systems and
acceptability amount of current implemented models to keep the
evaluation and assessment procedure abreast with needs of different
generations, cultures and even genders. This paper attempts to
answer the questions of how evaluation and assessments are
performed and how students perceive this evaluation system in the
context Malaysia. The main advantage of this work is that it
contributes in international debate on evaluation model.