The Video Store Revisited Yet Again: Adventures in GUI Acceptance Testing

An energy supply system consists of a system of power plants and transmission anddistribution systems that supply electrical energy. The present project is limited to the modellingof the generation system. Its objective is the design and implementation of a web-basedapplication for simulating energy supply systems using the Laravel framework. The projectfocuses on six modules representing geothermal energy, solar energy, biopower, hydropower,storage, and fossil-based energy that are allocated to satisfy a given power demand. It isexecuted as a time series modelling for an exemplary year with hourly resolution. Thedevelopment of the software is divided into four steps, which are the definition of the userrequirements, the system design (activity, use case, system architecture, and ERD), the softwaredevelopment, and the software testing (unit testing, functionality testing, validity testing, anduser acceptance testing). The software is successfully implemented. All the features of thesoftware work as intended. Also, the software goes through validity testing using three differentinput data, to make sure the software is accurate. The result of the testing is 100% accuracy withrespect to the underlying model that was implemented in an excel calculation.

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Developing Food Sensory Analysis Information System using Waterfall Software Engineering Model

Journal of Applied Information, Communication and Technology ◽

10.33555/ejaict.v4i2.85 ◽

2017 ◽

Vol 4 (2) ◽

pp. 63-81

Author(s):

Stefanus Oliver ◽

Abdullah Muzi Marpaung ◽

Maulahikmah Galinium

Keyword(s):

Software Engineering ◽

Sensory Analysis ◽

Acceptance Testing ◽

Design Activity ◽

User Requirements ◽

Human Errors ◽

Web Based ◽

Entity Relationship ◽

Entity Relationship Diagram ◽

Analysis System

Food sensory analysis is the terms from the field of Food Technology that has a meaning which means sensory evaluation of food that is conducted by the food sensory evaluators. Currently, food sensory analysis is conductedmanually. It can caus e human errors and consume much ti me. The objective of this research is to build a web based application that is specific for food sensory analysis using PHP programming language. This research followsfour first steps of waterfall software engineering mod el which are user requirements ana lysis (user software and requirements analysis), system design (activity, use cases, architecture, and entity relationship diagram),implementation (software development), and testing (software unit, functionality, validit y, and user acceptance testing). T he software result is well built. It is also acceptable for users and all functionality features can run well after going through those four software testing. The existence of the software brings easiness to deal with the manual food sensory analysis exper iment. It is considered also for the future it has business value by having open source and premium features.

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Strategy comparison for space vehicles' active existence terms estimation during protracted acceptance testing

Kosmìčna nauka ì tehnologìâ ◽

10.15407/knit2001.01s.015 ◽

2001 ◽

Vol 7 (1s) ◽

pp. 15-18

Author(s):

O.G. Baibuz ◽

◽

S.V. Zemlyanaya ◽

F.A. Pristavka ◽

◽

...

Keyword(s):

Acceptance Testing ◽

Space Vehicles

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Acceptance Testing and Quality Assurance Procedures for Magnetic Resonance Imaging Facilities

10.37206/101 ◽

2010 ◽

Cited By ~ 14

Author(s):

Edward Jackson ◽

Michael Bronskill ◽

Dick Drost ◽

Joseph Och ◽

Robert Pooley ◽

...

Keyword(s):

Magnetic Resonance Imaging ◽

Quality Assurance ◽

Magnetic Resonance ◽

Acceptance Testing ◽

Resonance Imaging

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Research Areas 5: Securing Untrusted Binaries with Acceptance Testing and Field Monitoring

10.21236/ada624016 ◽

2014 ◽

Author(s):

Jack W. Davidson ◽

Jason D. Hiser

Keyword(s):

Field Monitoring ◽

Acceptance Testing ◽

Research Areas

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NSDD Approach for Acceptance Testing of Foreign-Deployed RPMs

10.2172/1487348 ◽

2018 ◽

Author(s):

Jennifer Lynn Erchinger

Keyword(s):

Acceptance Testing

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AVADAR Application: a learning model for designing a mobile-based disease surveillance system using participatory community reporting in Africa (Preprint)

10.2196/preprints.17440 ◽

2019 ◽

Cited By ~ 1

Author(s):

Godwin Akpan ◽

Johnson Muluh Ticha ◽

Lara M.F. Paige ◽

Daniel Rasheed Oyaole ◽

Patrick Briand ◽

...

Keyword(s):

Community Participation ◽

Surveillance System ◽

Disease Surveillance ◽

Health Workers ◽

Digital Health ◽

Black Box ◽

Project Planning ◽

Acceptance Testing ◽

Surveillance Strategy ◽

Design And Implementation

BACKGROUND Acute Flaccid Paralysis (AFP) surveillance is the bedrock of polio case detection. The Auto Visual AFP Detection and Reporting (AVADAR) is a digital health intervention designed as a supplemental community surveillance system. OBJECTIVE This paper describes the design and implementation process that made AVADAR a successful disease surveillance strategy at the community level. METHODS This paper outlines the methods for the design and implementation of the AVADAR application. It explains the co-design of the application, the implementation of a helpdesk support structure, the process involved in trouble shooting the application, the benefits of utilizing a closed user group for telecommunication requirements, and the use of a consented video. We also describe how these features combined led to user acceptance testing using black box methodology. RESULTS A total of 198 community informants across two provinces, four districts and 32 settlements were interviewed about application performance, usability, security, load, stress and functionality testing black box components. The responses showed most community participants giving positive reviews. Data from the Blackbox testing yielded optimum acceptance ratings from over 90% of the users involved in the testing. A total of 22380 AFP Alerts were sent out by community informants and 21589 (95%) were investigated by health workers or WHO AVADAR coordinators. Overall there was 93% assimilation at regional level. About 83% of investigations were done in the vicinity of the alerts in 2018 compared to 77% in 2017. CONCLUSIONS AVADAR implementation model offers a simplistic step by step model that includes community participation as an integral tool for the successful deployment of a mobile based surveillance reporting tool. AVADAR can be a veritable source of project planning data and a mobile application for other interventions that target using community participation to influence health outcomes.

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The Application of Pureed Butter Beans and a Combination of Inulin and Rebaudioside A for the Replacement of Fat and Sucrose in Sponge Cake: Sensory and Physicochemical Analysis

Foods ◽

10.3390/foods10020254 ◽

2021 ◽

Vol 10 (2) ◽

pp. 254

Author(s):

Aislinn M. Richardson ◽

Andrey A. Tyuftin ◽

Kieran N. Kilcawley ◽

Eimear Gallagher ◽

Maurice G. O’Sullivan ◽

...

Keyword(s):

Physicochemical Analysis ◽

Acceptance Testing ◽

Rebaudioside A ◽

Simultaneous Reduction ◽

Sponge Cake ◽

Overall Acceptability ◽

Sensory Acceptance ◽

Intensity Parameters ◽

Sensory Parameters ◽

Instrumental Texture

Determining minimum levels of fat and sucrose needed for the sensory acceptance of sponge cake while increasing the nutritional quality was the main objective of this study. Sponge cakes with 0, 25, 50 and 75% sucrose replacement (SR) using a combination of inulin and Rebaudioside A (Reb A) were prepared. Sensory acceptance testing (SAT) was carried out on samples. Following experimental results, four more samples were prepared where fat was replaced sequentially (0, 25, 50 and 75%) in sucrose-replaced sponge cakes using pureed butter beans (Pbb) as a replacer. Fat-replaced samples were investigated using sensory (hedonic and intensity) and physicochemical analysis. Texture liking and overall acceptability (OA) were the only hedonic sensory parameters significantly affected after a 50% SR in sponge cake (p < 0.05). A 25% SR had no significant impact on any hedonic sensory properties and samples were just as accepted as the control sucrose sample. A 30% SR was chosen for further experiments. After a 50% fat replacement (FR), no significant differences were found between 30% sucrose-replaced sponge cake samples in relation to all sensory (hedonic and intensity) parameters investigated. Flavour and aroma intensity attributes such as buttery and sweet and, subsequently, liking and OA of samples were negatively affected after a 75% FR (p < 0.05). Instrumental texture properties (hardness and chewiness (N)) did not discriminate between samples with increasing levels of FR using Pbb. Moisture content increased significantly with FR (p < 0.05). A simultaneous reduction in fat (42%) and sucrose was achieved (28%) in sponge cake samples without negatively affecting OA. Optimised samples contained significantly more dietary fibre (p < 0.05).

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