scholarly journals Influence of the variety on the quality of organic black currant juices

2021 ◽  
Vol 34 ◽  
pp. 06001
Author(s):  
Elena Salina ◽  
Nadezhda Levgerova ◽  
Sergey Knyasev
Keyword(s):  
Comparative Study ◽  
Sensory Analysis ◽  
Analysis Data ◽  
Black Currant ◽  
Commercial Use ◽  
Point Analysis ◽  
Red Color ◽  
Sensory Qualities ◽  
Sensory Profiles

The results of a comparative study of the quality of blackcurrant juices of five varieties of ARSRIFCB breeding suitable for industrial commercial use are presented: Azhurnaya, Orlovskaya Serenada, Orlovsky Vals, Ocharovanye, Chudnoye Mgnovenye. The sensory profiles of juices and their relation to scoring and varietal characteristics were studied. An analysis of the sensory qualities of mono-varietal blackcurrant juices showed that they largely depend on varietal characteristics, such as transparency and thickness, the sensation of acidity and sweetness, and the softness of the taste (absence of harsh acid in the taste). The indicators of the point analysis confirm the results of the descriptor. Sensory analysis data (point and descriptor) showed that preference is given to products with a ruby-red color, typical for blackcurrant juices, bright, not cloudy. Among the studied varieties, of great interest for juice production are the varieties Ocharovanye and Azhurnaya.

scholarly journals Descriptive Sensory Analysis of Pizza Cheese Made from Mozzarella and Semi-Ripened Cheddar Cheese Under Microwave and Conventional Cooking

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 214
Author(s):  
Nabila Gulzar ◽  
Aysha Sameen ◽  
Rana Muhammad Aadil ◽  
Amna Sahar ◽  
Saima Rafiq ◽  
...  
Keyword(s):  
Sensory Analysis ◽  
Cheddar Cheese ◽  
Cooking Methods ◽  
Descriptive Sensory Analysis ◽  
Surface Rupture ◽  
Positive Effects ◽  
Texture Properties ◽  
Sensory Qualities ◽  
Sensory Profiles ◽  
Control Samples

The present study used descriptive sensory analysis (DSA) to compare Pizza cheeses prepared from various combinations of fresh Mozzarella and semi-ripened Cheddar cheeses and cooked under conventional and microwave cooking methods. A cheese sensory lexicon was developed, and descriptive sensory profiles of the Pizza cheeses were evaluated using a panel of semi-trained judges (n = 12). The following characteristics, flavor (cheddar, acidic, rancid, bitter, salty, creamy, and moldy), texture (stringiness, stretchability, firmness, and tooth pull), and appearance (meltability, oiliness, edge browning, and surface rupture) of Pizza cheeses were analyzed and compared with control samples. The sensory analysis of Pizza cheeses showed more preference toward a higher level of ripened Cheddar cheese (4 months), which was cooked using the microwave. However, the scores for texture properties were decreased with the addition of the semi-ripened cheese. The scores for stretchability and tooth pull were high in the microwave cooked samples compared with the conventionally cooked samples. The appearance attributes (meltability, oiliness, and edge browning) scores were increased with the increasing of ripened Cheddar cheese content while surface rupture was decreased. Microwave cooked Pizza cheese showed better meltability and oiliness but lower edge browning scores. The results showed that amalgamations of fresh Mozzarella and semi-ripened Cheddar cheese had a significant (p < 0.05) and positive effects on the sensory qualities of Pizza cheeses.

scholarly journals Relationships between Biochemical Criteria, Volatile Compounds, and Sensory Profiles of Ten Apricot Clones at Commercial and Consumption Ripening Stages

2020 ◽  
Vol 2020 ◽  
pp. 1-15
Author(s):  
Jamal Ayour ◽  
Mohamed Benichou ◽  
Abderrahim Alahyane ◽  
Hasnaâ Harrak
Keyword(s):  
Citric Acid ◽  
Volatile Compounds ◽  
Sensory Quality ◽  
Reducing Sugars ◽  
Sensory Attributes ◽  
Fresh Weight ◽  
Ripening Stages ◽  
Sensory Qualities ◽  
Sensory Profiles

In association with a desirable balance of sugars and organic acids, volatile compounds contribute to the important sensory attributes of apricots. This study assessed the biochemical, aromatic, and sensory qualities of ten Moroccan apricot clones at two maturity stages (M1: commercial stage and M2: consumption stage). Sucrose (1.84–7.09 g/100 g of fresh weight (FW)) and citric acid (0.56–2.25 g/100 g FW) were the main sugar and organic acid in fresh apricots, respectively. The principal identified volatile compounds classes were aldehydes, alcohols, and acetates. The major apricot volatile compounds, hexanal (15.43–696.35 μg/kg FW), 2-hexenal (9.04–404.72 μg/kg FW), β-linalool (8.49–880.50 μg/kg FW), and 1-hexanol (3.35–86.00 μg/kg FW), were previously reported to be major contributors to apricot flavor. Multivariate analysis revealed a significant impact of the ripening stage on the perception of sensory quality related to biochemical parameters. At the commercial stage, apricots were more firm and acidic, characterized by herbaceous odor and high citric acid level, while at the consumption stage, fruits were sweeter, having high reducing sugars (glucose and fructose) contents, and characterized by floral, fruity, and apricot flavors. Among suggested cultivars as suitable for consumption as fruits, red clones (“Cg 2” and “Mans 15”) and orange clones (“Marouch 16,” “Ab 5,” “Rtil 4” and “Marouch 4”) showed very interesting sensory attributes, aroma, and sugar-acid balance, expressing a good overall quality of apricot fruits.

PENGARUH KEPEMIMPINAN, KEPUASAN KERJA, QUALITY OF WORK LIFE TERHADAP KINERJA KARYAWAN MELALUI PERILAKU DI HOTEL DINASTI KOTA MAKASSAR

2020 ◽  
Vol 2 (1) ◽  
pp. 35-40
Author(s):  
Hastati Hastati ◽  
Hasanuddin Remmang ◽  
Cahyono Cahyono
Keyword(s):  
Job Satisfaction ◽  
Path Analysis ◽  
Employee Performance ◽  
Descriptive Analysis ◽  
Analysis Data ◽  
Work Life ◽  
Quality Of Work Life ◽  
Employee Behavior ◽  
Quality Of Work

Penelitian ini bertujuan untuk mengkaji, menganalisis menginterprestasi kepemimpinan, kepuasan kerja, Quality of Work Life Terhadap Kinerja Karyawan Melalui Perilaku Pada Hotel Dinasti Kota Makassar. Penelitian ini bersifat deskriftip analisis dengan menggunakan pendekatan kuantitatif dan pendekatan kualitatif. dan metode analisis yang digunakan Analisis Path/ Path Analysis. Data diperoleh dari Hotel Dinasti Kota Makassar dan Responden adalah karyawan. Hasil penelitian ini dapat menemukan bebe-rapa faktor yang mempengaruhi kinerja karyawan di Hotel Dinasti Kota Makassar, antara lain Kepemimpinan, Kepuasan Kerja, Quality of Work Life dan Perilaku. Kepemimpinan berpengaruh positif dan signifikan terhadap perilaku karyawan. Kepuasan kerja berpengaruh positif dan signifikan terhadap perilaku karyawan. Quality of Work Life berpengaruh positif dan signifikan ter-hadap perilaku karyawan. Kepemimpinan berpengaruh positif dan signifikan terhadap kinerja karyawan melalui perilaku karya-wan. Kepuasan kerja berpengaruh positif dan signifikan terhadap kinerja karyawan melalui perilaku karyawan. Quality of Work Life berpengaruh positif dan signifikan terhadap kinerja karyawan melalui perilaku karyawan.  This study aims to examine, analyze leadership interpretation, job satisfaction, Quality of Work Life Against Employee Performance Through Behavior at the Hotel Dynasty Makassar City. This research is a descriptive analysis using a quantitative approach and a qualitative approach. And the analytical method used is Path Analysis. Data obtained from the Hotel Dynasty Makassar City and respondents were employees. The results of this study can find several factors that affect employee performance in the Makassar City Dynasty Hotel. These include leadership, job satisfaction, quality of work life and behavior. Leadership has a positive and significant effect on employee behavior. Job satisfaction has a positive and significant effect on employee behavior. Quality of Work Life has a positive and significant effect on employee behavior. Leadership has a positive and significant effect on employee performance through employee behavior. Job satisfaction has a positive and significant effect on employee performance through employee behavior. Quality of Work Life has a positive and significant effect on employee performance through employee behavior.

Project Review on Water Level Sensing Using PLC

2016 ◽  
Vol 2 (2) ◽  
Author(s):  
Osama Mahfooz ◽  
Mujtaba Memon ◽  
Asim Iftikhar
Keyword(s):  
Automatic Control ◽  
Water Level ◽  
Digital Computer ◽  
Human Error ◽  
Water Tank ◽  
Industrial Plants ◽  
Commercial Use ◽  
The Cost ◽  
Water Tanks

<span>A PLC is a digital computer used to automate electromechanical processes. This research is<span> based on automation of a water tank by using Siemens PLC. Automatic control of water tanks<span> can work continuously and can provide accurate quantity of water in less time. In such process<span> there is no need of labor so there is no human error. Without human error, the quality of product<span> is better and the cost of production would definitely decrease with no error in quantity required.<span> Water level sensing can be implemented in industrial plants, commercial use and even at home<br /><br class="Apple-interchange-newline" /></span></span></span></span></span></span>

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