End User Development for OLAP – A Scenario from Food Industry

2010 ◽  
pp. 212-219
Author(s):  
Mario Gleichmann ◽  
Thomas Hasart ◽  
Ilvio Bruder ◽  
Andreas Wolff
Keyword(s):  
Food Industry ◽  
End User

scholarly journals A Consumer-Centric Open Innovation Framework for Food and Packaging Manufacturing

2015 ◽  
Vol 6 (3) ◽  
pp. 52-69 ◽  
Author(s):  
Panagiotis Tsimiklis ◽  
Fabrizio Ceschin ◽  
Stephen Green ◽  
Sheng Feng Qin ◽  
Jim Song ◽  
...  
Keyword(s):  
Product Development ◽  
New Product Development ◽  
Healthy Eating ◽  
Open Innovation ◽  
Food Industry ◽  
New Product ◽  
Food Products ◽  
Consumption Patterns ◽  
End User ◽  
Adequate Quantity

Closed innovation approaches have been employed for many years in the food industry. But, this sector recently perceives its end-user to be wary of radically new products and changes in consumption patterns. However, new product development involves not only the product itself but also the entire manufacturing and distribution network. In this paper, we present a new ICT based framework that embraces open innovation to place customers in the product development loop but at the same time assesses and eventually coordinates the entire manufacturing and supply chain. The aim is to design new food products that consumers will buy and at the same time ensure that these products will reach the consumer in time and at adequate quantity. On the product development side, our framework enables new food products that offer an integrated sensory experience of food and packaging, which encompass customization, healthy eating, and sustainability.

Where’s the fat? Freeze-fracture analysis of ingredient interactions in food systems

1993 ◽  
Vol 51 ◽  
pp. 48-49
Author(s):  
Jean Fincher
Keyword(s):  
Lipid Droplets ◽  
Food Systems ◽  
Food Industry ◽  
Freeze Fracture ◽  
Food Science ◽  
Complex Interactions ◽  
Fat Reduction ◽  
Important Trend ◽  
Conventional Foods ◽  
Whipped Cream

An important trend in the food industry today is reduction in the amount of fat in manufactured foods. Often fat reduction is accomplished by replacing part of the natural fat with carbohydrates which serve to bind water and increase viscosity. It is in understanding the roles of these two major components of food, fats and carbohydrates, that freeze-fracture is so important. It is well known that conventional fixation procedures are inadequate for many food products, in particular, foods with carbohydrates as a predominant structural feature. For some food science applications the advantages of freeze-fracture preparation procedures include not only the avoidance of chemical fixatives, but also the opportunity to control the temperature of the sample just prior to rapid freezing.In conventional foods freeze-fracture has been used most successfully in analysis of milk and milk products. Milk gels depend on interactions between lipid droplets and proteins. Whipped emulsions, either whipped cream or ice cream, involve complex interactions between lipid, protein, air cell surfaces, and added emulsifiers.

Technology characteristics predicting end user acceptance of smart intravenous infusion pumps

2005 ◽  
Author(s):  
Tosha B. Wetterneck ◽  
Pascale Carayon ◽  
Folasade Sobande ◽  
Ann Schoofs Hundt
Keyword(s):  
Intravenous Infusion ◽  
User Acceptance ◽  
End User ◽  
Infusion Pumps

Analisis Tingkat Kepuasan Pengguna Aplikasi UG In Your Hand Dengan Metode End User Computing Satisfaction (EUCS)

ICIT Journal ◽  
2020 ◽  
Vol 6 (2) ◽  
pp. 213-226
Author(s):  
Eka Fitri Rahayu
Keyword(s):  
Ease Of Use ◽  
End User ◽  
End User Computing

Informasi sangat dibutuhkan dalam pengambilan keputusan. Sistem informasi yang efektif adalah sistem informasi yang harus mampu memberikan kepuasan kepada para penggunanya. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh model End User Computing Satisfaction (EUCS) dengan Instrumen Accuracy, Content, Format, Timeliness dan Ease of Use terhadap kepuasan pengguna sistem UG In Your Hand. Data yang digunakan sebanyak 96 responden yang diperoleh melalui kuesioner online yang dibagikan kepada Mahasiswa. Metode penelitian menggunakan model Regresi Linier Berganda. Hasil penelitian menunjukkan bahwa Instrumen Ease of Use dan Timeliness mempengaruhi kepuasan pengguna sistem, selain itu Instrumen Content, Accuracy dan Format tidak mempengaruhi kepuasan pengguna sistem UG In Your Hand.   Kata Kunci : Kepuasan Pengguna, UG In Your Hand, Metode EUCS

Bridging the gap between end user needs and science capability: decision making under uncertainty

2014 ◽  
Vol 61 (1) ◽  
pp. 57-74 ◽  
Author(s):  
AS Kiem ◽  
DC Verdon-Kidd ◽  
EK Austin
Keyword(s):  
Decision Making ◽  
User Needs ◽  
Decision Making Under Uncertainty ◽  
End User

Latent heat storage for hot beverages

2019 ◽  
Vol 13 (3) ◽  
pp. 5653-5664
Author(s):  
M. S. M. Al-Jethelah ◽  
H. S. Dheyab ◽  
S. Khudhayer ◽  
T. K. Ibrahim ◽  
A. T. Al-Sammarraie
Keyword(s):  
Latent Heat ◽  
Food Industry ◽  
Heat Storage ◽  
Food Storage ◽  
Thermal Engineering ◽  
Engineering Applications ◽  
Latent Heat Storage ◽  
The Impact ◽  
Encapsulated Phase Change Material ◽  
Change Material

Latent heat storage has shown a great potential in many engineering applications. The utilization of latent heat storage has been extended from small scales to large scales of thermal engineering applications. In food industry, latent heat has been applied in food storage. Another potential application of latent heat storage is to maintain hot beverages at a reasonable drinking temperature for longer periods. In the present work, a numerical calculation was performed to investigate the impact of utilizing encapsulated phase change material PCM on the temperature of hot beverage. The PCM was encapsulated in rings inside the cup. The results showed that the encapsulated PCM reduced the coffee temperature to an acceptable temperature in shorter time. In addition, the PCM maintained the hot beverage temperature at an acceptable drinking temperature for rational time.

Sign in / Sign up

Export Citation Format

Share Document