scholarly journals Application on sensory prediction of Chinese Moutai-flavour liquor based on ATR-FTIR

2019 ◽  
Vol 79 ◽  
pp. 03001
Author(s):  
Fan Wang ◽  
Chunfu Shao ◽  
Qi Chen ◽  
Tianyi Meng ◽  
Changwen Li
Keyword(s):  
Sensory Quality ◽  
Prediction Models ◽  
Data Selection ◽  
Quality Analysis ◽  
Classification Models ◽  
Verification Of Models ◽  
Sensory Prediction ◽  
Selection Of

ATR-FTIR combined with chemometrics was applied to establish SVM classification models aiming to evaluate sensory quality of Chinese Moutai-flavour liquor. Transformation of ATR-FTIR data, selection of effective wavenumbers as well as determination of c and gamma were performed in succession, while the verification of models was deployed applying unknown samples. Finally, taste-prediction models of raw grain and cleanliness have an accuracy reaching 90%. Model of after-taste has an accuracy of 80% and others are lower than 70%. As for some flavours, ATR-FTIR and chemometrics technology provided an effective method for quality analysis of Chinese Moutai-flavour liquor.

scholarly journals Ozonated water in the post-harvest treatment of coffee fruits

2016 ◽  
Vol 20 (9) ◽  
pp. 862-866 ◽  
Author(s):  
Fernando J. B. Brandão ◽  
Marco A. M. Biaggioni ◽  
Felipe C. S. Sperotto ◽  
Erika Fujita ◽  
Paula L. Santos ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Reducing Sugars ◽  
Water System ◽  
Quality Analysis ◽  
Partial Reduction ◽  
Negative Results ◽  
Constant Rate ◽  
Recirculating Water System ◽  
Ozonated Water

ABSTRACT Ozone is used in many countries for the treatment of effluents, becoming a viable alternative in sanitation of coffee wastewater. However, the strong ozone oxidation, responsible for its germicidal effect, can also compromise grain and beverage quality. The objective of this study was to evaluate the quality of Arabica coffee in different periods of treatment with ozonated water and its effect after drying. Coffee fruits were subjected to ozonation at regular intervals of 0, 5, 10, 20, and 30 min, with continuous stirring promoted by a recirculating water system at constant rate of 1 ppm of solubilized ozone. The design was completely randomized with five treatments and four replicates. After obtaining the data, the analysis of variance was performed and means were compared by Tukey test (p ≤ 0.05). The results showed a partial reduction of fungi after washing with ozonated water, but the same effect was not observed after drying. For coffee quality analysis, the longest times of exposure to the solubilized gas in the water produced some negative results in electrical conductivity and total and reducing sugars. However, the sensory quality of the beverage was maintained.

scholarly journals Pushing the limits of solubility prediction via quality-oriented data selection

2020 ◽  
Author(s):  
Murat Sorkun ◽  
J. M. Koelman ◽  
Süleyman Er
Keyword(s):  
Prediction Models ◽  
Aqueous Solubility ◽  
Data Selection ◽  
Data Driven ◽  
Solubility Prediction ◽  
Quality Of Data ◽  
Statistical Validation ◽  
Solubility Predictions ◽  
Machine Learning Approach

Abstract Accurate prediction of the solubility of chemical substances in solvents remains a challenge. The sparsity of high-quality solubility data is recognized as the biggest hurdle in the development of robust data-driven methods for practical use. Nonetheless, the effects of the quality and quantity of data on aqueous solubility predictions have not yet been scrutinized. In this study, the roles of the size and the quality of datasets on the performances of the solubility prediction models are unraveled, and the concepts of actual and observed performances are introduced. In an effort to curtail the gap between actual and observed performances, a quality-oriented data selection method, which evaluates the quality of data and extracts the most accurate part of it through statistical validation, is designed. Applying this method on the largest publicly available solubility database and using a consensus machine learning approach, a top-performing solubility prediction model is achieved.

scholarly journals THE QUALITY ANALYSIS OF CHOCOLATE CONFECTIONERY PRODUCTS IN RESTAURANT BUSINESS

2018 ◽  
Vol 64 ◽  
Author(s):  
N.V. Bespalova ◽  
M.M. Gomola ◽  
T.I. Yakovleva
Keyword(s):  
Quality Control ◽  
Raw Materials ◽  
Quality Analysis ◽  
High Quality ◽  
Confectionery Products ◽  
Practical Recommendations ◽  
Selection Of

The article is devoted to the urgent theoretical and practical problems of the quality control of the chocolate confectionery products in cafes and restaurants. The authors analyze the modern approaches to the quality control of the chocolate confectionery products. The practical recommendations can be useful for the process of selection of the high quality raw materials. The criteria for the quality control of the chocolate confectionery products have been given. Some ways to improve the quality of he chocolate confectionery products have been discussed.

scholarly journals Water Quality Analysis In Bengawan Solo River Bojonegoro Regency

2019 ◽  
Vol 11 (1) ◽  
pp. 1-9
Author(s):  
Dyah Setyaningrum ◽  
Laily Agustina R
Keyword(s):  
Water Quality ◽  
River Water ◽  
Quality Analysis ◽  
Water Sampling ◽  
Class Iii ◽  
Water Quality Analysis ◽  
Temperature Conductivity ◽  
Household Appliances

The purposeofthis research is to analyze the water quality of Bengawan Solo River in Bojonegoro Regency. Water sampling was carried out at 6 monitoring points along the Bengawan Solo River in Bojonegoro Regency. Determination of sampling monitoring points, based on the differences of characteristics that exist in the study area. Some parameters issued are temperature, conductivity, COD, BOD, and Oil/ fat food which are then compared with the criteria for Class III standards of river water quality in accordance with the Regional Regulation of East Java Province Number 2 of 2008. Based on the analysis results obtained at each point monitor, area 1, is the most polluted area. It is caused, in this area, there are several activity of downtown. Households produce waste from bathroom, toilet, kitchen, washing clothes and washing household appliances.

scholarly journals Functional handmade minions - consumers and experienced tasters sensory evaluation of the new product

2021 ◽  
pp. 217-227
Author(s):  
Jovanka Popov-Raljic ◽  
Ivana Blesic ◽  
Milan Ivkov ◽  
Marko Petrovic ◽  
Tamara Gajic ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Sensory Quality ◽  
Principal Component ◽  
New Product ◽  
Sensory Properties ◽  
Nonparametric Model ◽  
Sum Of Ranking Differences ◽  
Near Future

The study examines consumer sensory preferences of 12 different handmade pastry products in the form of minions, made of rice and flaxseed flour, tapioca starch with natural taste ingredients and with addition of prebiotic (inulin), herbs and other ingredients. The sensory evaluation was performed by professionals (experienced tasters). Preferred minion flavour was tested at group of 324 consumers (hotel guests) of different nationality. ANOVA and t-test were performed to reveal differences in attitudes related to socio-demographic characteristics of the consumers. Also, determination of taste preferences according to consumer nationality was examined as an additional consumer care aspect. The evaluation of equality of the samples? average rates, as well as the groups of minions, is done by parametric or nonparametric model of variance analysis. Principal component analysis (PCA) was applied in order to group the investigated minions regarding their sensory properties, while the sum of ranking differences (SRD) was used to determine the minions with the best sensory properties. Consumers and experienced tasters have almost the same opinion about the sensory quality of minions, which indicates that assessment of the consumer can be considered as a representative opinion in the near future. Such functional food - minions could be widely used as a substitute for the most common commercial sweets rich in sugar and fat.

scholarly journals Assessment of the competitiveness of catering companies

2020 ◽  
Vol 23 (9) ◽  
pp. 77-85
Author(s):  
Nataliia Kyrnis
Keyword(s):  
High Tech ◽  
Internal Factors ◽  
Approach Method ◽  
Methodological Approaches ◽  
Determination Of Parameters ◽  
Post Industrial ◽  
Optimal Evaluation ◽  
Selection Of

Modernization of the Ukrainian economy under the influence of global post-industrial trends mainstreams the priority of development of science-intensive, high-tech, innovative activities. Modernization creates the preconditions for strengthening competitive positions in the national and global markets. In modern conditions, the issue of assessing the competitiveness of catering companies is relevant. High competitiveness of the enterprise is the main condition of its activity and development. The purpose of the study is to assess the competitiveness of catering companies in the market of catering services in Ukraine. The study proposes methodological approaches to assessing the competitiveness of catering companies. Methodological approaches include continuity of monitoring, determination of parameters, indicators and criteria, selection of optimal evaluation methods. In the process of research the following methods were used: sociological survey, simple ranking, integrated assessment and factor method, system approach method. It was established that methodical approaches to assessing the competitiveness of catering companies include justification and development of a system of socio-economic indicators and criteria (product quality, quality of service, quality and organizational staff, efficiency, efficiency of personnel management, price). Methodological approaches include a set of indicators that form an integrated indicator of competitiveness. This indicator allows to consider objective differences in the dynamics of enterprises, the conditions of use of available resources in the process of forecasting and development of enterprises. A comprehensive diagnosis was carried out based on an integrated indicator of the competitiveness of restaurants on special orders (catering), during which it was determined that its level has a significant differentiation according to the indicators of the studied enterprises, which are due to both external and internal factors, which allows the development of strategic priorities and specific measures to develop the image of the enterprise and increase its competitiveness.

scholarly journals Influence of microbiota and metabolites on the quality of tobacco during fermentation

2020 ◽  
Vol 20 (1) ◽  
Author(s):  
Jingjing Li ◽  
Yuanyuan Zhao ◽  
Yanqing Qin ◽  
Hongzhi Shi
Keyword(s):  
Sensory Quality ◽  
Quality Analysis ◽  
Sphingolipid Metabolism ◽  
Fermentation Time ◽  
Fermentation Conditions ◽  
Tobacco Leaves ◽  
Period 2 ◽  
Fermentation Period ◽  
Metabolomics Analysis

Abstract Background To explore the optimum fermentation conditions for tobacco leaves and also screen the microbiota and metabolites that are beneficial for fermentation. Methods Tobacco leaves were fermented at 25 °C, 35 °C, and 45 °C for 2, 4, and 6 weeks, respectively. For identification of the best fermentation temperature, physicochemical properties and sensory quality of fermented tobacco were investigated. Subsequently, based on the appropriate temperature, 16 s rRNA sequencing and metabolomics analysis of tobacco were performed to monitor the change of microbes and metabolites during fermentation process (from 2 to 6 weeks). Results Sensory quality analysis indicated that fermentation at 45 °C for 6 weeks represented the optimum condition. Metabolomics analysis showed that a total of 415 metabolites were annotated. The increase of fermentation period led to significant changes of metabolites. Results revealed an increase in concentration of L-phenylalanine and sphingosine as well as decreased concentration of betaine and phytosphingosine with the prolongation of fermentation period (2 to 6 weeks). Distinct changes in the microbiota were also observed with prolongation of the fermentation time. Results revealed that Pseudomonas, Pantoea, and Burkholderia were dominant bacteria in fermentation at 45 °C for 6 weeks. With the extension of the fermentation time, the abundance of Pseudomonas increased, while that of Sphingomonas and Methylobacterium decreased. Furthermore, microbiota profiles were tightly relevant to the altered metabolites, especially compounds involved in the sphingolipid metabolism. Conclusion Suitable fermentation conditions were 45 °C for 6 weeks; phytosphingosine and sphingosine might affect tobacco fermentation via the sphingolipid metabolism pathway. This study provides a theoretical basis for guiding tobacco fermentation and gives insights into reducing harmful substances during tobacco fermentation.

scholarly journals PARÂMETROS DE QUALIDADE DO PÃO FRANCÊS

2001 ◽  
Vol 19 (2) ◽  
Author(s):  
SILA MARY RODRIGUES FERREIRA ◽  
PATRÍCIA V. DE OLIVEIRA ◽  
DANIELA PRETTO
Keyword(s):  
Specific Volume ◽  
Dry Weight ◽  
Volume Density ◽  
Evaluation Methodology ◽  
Dry Extract ◽  
Physical Chemical ◽  
Product Classification ◽  
Selection Of

Devido à ausência de metodologia para avaliação da qualidade do pão francês em Sistema de Alimentação Coletiva, o presente trabalho teve como objetivo avaliar os parâmetros físicos, físico-químicos e sensoriais do pão francês, comercializado em cinco panificadoras de Curitiba. Nas análises físicas, em cinco repetições, as amostras foram submetidas à determinação do peso, volume, volume específico, densidade e peso seco. As análises físicoquímicas foram realizadas em triplicata de acordo com procedimento da Association of Official Analytical Chemists (AOAC). Para avaliar a qualidade do pão foi utilizada a metodologia do sistema de pontuação global, mediante análise sensorial dos seguintes atributos: cor da crosta, forma e simetria, características da crosta, aspecto da pestana, aspecto de quebra da crosta, cor do miolo, porosidade, textura, aroma e sabor. Atribuiu-se pontuação (de 0 a 5) para cada variável, a qual foi multiplicada pelo fator que expressa a importância relativa de cada variável (totalizando 100 pontos), obtendo-se a classificação dos produtos pela soma dos pontos. Os resultados dos testes físicos e físicoquímicos das cinco amostras de pão francês apresentaram média de 52,23 g de peso, 31,98% de umidade, 68,02% de extrato seco, 35,49 g de peso seco, 371,8 cm3 de volume, 7,23 cm3/g de volume específico e 0,15 g/cm3 de densidade. As amostras XA, XB e XC apresentaram os melhores resultados podendo ser consideradas como as melhores. Na classificação pelo sistema de pontuação global, as amostras apresentaram diferença em nível de 1% de significância em relação à qualidade. As amostras XA e XB apresentaram boa qualidade, seguidas pelas amostras XC e XE (regular), sendo a amostra XD classificada como ruim. Os resultados obtidos permitem sugerir a adoção desta metodologia de avaliação para seleção de pão francês, em Sistema de Alimentação Coletiva. QUALITY PATTERNS OF FRENCH BREAD Abstract Due to the absence of a methodology to evaluate the quality of French bread in a Production of Collective Meals System, the present work had as objective to evaluate the quality, physical, physical-chemical and sensorial parameters of the French bread marketed in five bakeries in Curitiba (Brazil). In the physical analyses, with five repetitions, the samples were submitted to the determination of weight, volume, specific volume, density and dry weight. The physical-chemical analysis was accomplished with three replicates in agreement with the AOAC procedure. To evaluate the quality of the bread, the methodology of global punctuation system was used, by sensorial analysis of the following attributes: color of the crust, form and symmetry, characteristics of the crust, aspect of the lash, aspect of crust break, color of the crumb, porosity, texture, aroma and flavor. For each variable a grade (from 0 to 5) was attributed, which was multiplied by a factor that expressed the relative importance of each variable (to a total of 100 points), obtaining the product classification by the sum of the points. The results of the physical and physical-chemical tests of the five samples of French bread presented an average of 52,23 g of weight; 31,98% of humidity, 68,02% of dry extract, 35,49 g of dry weight, 371,8 cm3 of volume, 7,23 cm3/g of specific volume and 0,15 g/cm3 of density. The samples XA, XB and XC presented better results and could be considered as the best. In the classification using the global punctuation system, the samples presented difference at the level of 1% of significance in relation to the quality. The samples XA and XB presented good quality, followed by the samples XC and XE (regular), being the sample XD classified as bad. The results obtained allow suggest the evaluation methodology for selection of French bread in a Production of Collective Meals System.

Development and Application of Prediction Model for End-Point Manganese Content in Converter Based on Data from Sub-Lance

2013 ◽  
Vol 683 ◽  
pp. 497-503
Author(s):  
Bo Zhang ◽  
Zheng Liang Xue ◽  
Ke Liu ◽  
Wen Bin Xiao
Keyword(s):  
Bp Neural Network ◽  
Prediction Models ◽  
Manganese Content ◽  
Sample Data ◽  
Correct Determination ◽  
Spot Tests ◽  
Set Up ◽  
Selection Of ◽  
Mlr Model

Base on smelting data from converter sub-lance in a factory, the prediction models for end manganese content in converter were established by Multiple Linear Regression (MLR) and BP Neural Network (BP-NN) respectively. Prediction results showed that, MLR model was easy to set up, but could not accurately describe steelmaking process and its results were unsatisfactory, while BPNN model got more accurate prediction results for end manganese content in converter based on proper selection of model structure, adequate training using sample data and then correct determination of the weights. According to the spot tests, prediction relative error hit rate of 90.38% within ± 10% or 96.15% within ± 15%.

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