scholarly journals Methods for quality coffee roasting degree evaluation: a literature review on risk perspective

2021 ◽  
Vol 924 (1) ◽  
pp. 012058
Author(s):  
I Santoso ◽  
S A Mustaniroh ◽  
A Choirun
Keyword(s):  
Chemical Composition ◽  
Real Time ◽  
Initial Temperature ◽  
Roasted Coffee ◽  
The Past ◽  
Specialty Coffee ◽  
Composition Changes ◽  
Roasting Time ◽  
Coffee Roasting

Abstract The demand for specialty coffee has increased over the past few years, and several cafes and coffee roasteries are starting to enter the market. Coffee roasting is considered art rather than science that requires a lot of experience from a master roaster. The key parameters used to identify the roast status of the beans are the initial temperature and roasting time from bean samples. The degree of roasting is often the first consideration for consumers when buying coffee. Some of the flavor attributes used to assess coffee are body, aroma, and acidity. Many studies have been done to evaluate the quality of roasted coffee experimentally using different parameters. However, these techniques could not be implemented in real-time and have their limitations. The current need for roasteries is a method of controlling the quality of roasted coffee through risk and a real-time approach. This paper presents a review carried out the methods used to determine roasting degree on risk perspective. This review has covered recent research on coffee roasting evaluation methods on physical, physicochemical, and chemical composition changes.

scholarly journals A palace fit for the future: Desirability in temporal work

2021 ◽  
pp. 147612702110120
Author(s):  
Siavash Alimadadi ◽  
Andrew Davies ◽  
Fredrik Tell
Keyword(s):  
Real Time ◽  
Crucial Role ◽  
The Past ◽  
Renewal Program ◽  
The Future ◽  
Depth Study ◽  
Future Events ◽  
Future Outcomes ◽  
Pluralistic Contexts

Research on the strategic organization of time often assumes that collective efforts are motivated by and oriented toward achieving desirable, although not necessarily well-defined, future states. In situations surrounded by uncertainty where work has to proceed urgently to avoid an impending disaster, however, temporal work is guided by engaging with both desirable and undesirable future outcomes. Drawing on a real-time, in-depth study of the inception of the Restoration and Renewal program of the Palace of Westminster, we investigate how organizational actors develop a strategy for an uncertain and highly contested future while safeguarding ongoing operations in the present and preserving the heritage of the past. Anticipation of undesirable future events played a crucial role in mobilizing collective efforts to move forward. We develop a model of future desirability in temporal work to identify how actors construct, link, and navigate interpretations of desirable and undesirable futures in their attempts to create a viable path of action. By conceptualizing temporal work based on the phenomenological quality of the future, we advance understanding of the strategic organization of time in pluralistic contexts characterized by uncertainty and urgency.

Thermal Spraying of FeMnCrSi Alloys: An Overview

2021 ◽  
Author(s):  
Rodolpho F. Vaz ◽  
Anderson G.M. Pukasiewicz ◽  
Irene B.A.F. Siqueira ◽  
Gustavo B. Sucharski ◽  
André Chicoski ◽  
...  
Keyword(s):  
Stainless Steel ◽  
Chemical Composition ◽  
Mass Loss ◽  
Particle Velocity ◽  
Shot Peening ◽  
Cold Working ◽  
Thermal Spraying ◽  
Cavitation Resistance ◽  
The Past ◽  
Composition Changes

Abstract FeMnCrSi alloys have been developed and studied over the past several years with an emphasis on their use as coatings on CA6NM stainless steel hydroturbine components. Much of the work conducted has focused on the optimization of cavitation resistance through chemical composition changes, the use of different thermal spraying (ASP, HVOF, HVAF) and welding (PTA) processes, and post-treatments such as shot-peening, cold working, and PTA remelting. The aim of this current work is to present a compilation of published articles that report on the research that has been done. Among the trends observed is that coating density and cavitation resistance improve with increasing particle velocity, particularly for HVOF-kerosene spraying. In regard to post-treatments, cold working was found to most effective, reducing cavitation mass loss (in PTA FeMnCrSi coatings) by a factor of nearly two.

scholarly journals Peningkatan Produktivitas UMKM Kopi Muria melalui Pelatihan Pengolahan Kopi

2020 ◽  
Vol 4 (2) ◽  
pp. 163
Author(s):  
Khusna Dwijayanti ◽  
Noor Azizah ◽  
Mahmudatus Sa'diyyah
Keyword(s):  
Production Process ◽  
Community Service ◽  
Roasted Coffee ◽  
Coffee Production ◽  
Roasting Machine ◽  
Post Harvest ◽  
Service Activity ◽  
And Training ◽  
Coffee Roasting

ABSTRACTToday's muria coffee has a universal appeal to many people from different walks of life. Coffee lovers in Indonesia and abroad are also increasing. This triggered to develop the production of coffee muria as a regional superior product that should be lifted nationally. The problems faced by the perpetrators of SMEs coffee martia is the post-harvest processing of coffee, from the stage of sorting coffee, roasting, grinding, packaging, until the technique of coffee marketing. The purpose of this activity is to advance the muria coffee SMEs by educating SME players through coffee processing training and improving the coffee production process from manual to automatic using machines. The target of this activity was the coffee SMEs in Colo village, Dawe district. The method is done by giving machines and training on coffee processing. The output of this community service activity is the increasing in productivity of muria coffee from 3 kg / day to 15 kg / day. In addition, through coffee processing training, the quality of coffee is increasing by the uniformity of roasted coffee been, by using a roasting machine. Therefore, this activity is expected to encourage muria coffee products as the regional superior products.Keywords: coffee, muria, productivity, umkm ABSTRAKSaat ini kopi  muria memiliki daya tarik universal bagi banyak orang dari berbagai lapisan masyarakat. Penikmat kopi di Indonesia maupun mancanegara juga terus meningkat. Hal tersebut memicu untuk mengembangkan produksi kopi muria sebagai produk unggulan daerah yang patut di angkat secara nasional. Permasalahan yang dihadapi oleh pelaku UMKM kopi muria adalah pengolahan pasca panen kopi, mulai tahap penyortiran kopi, roasting, grinding, packaging, sampai pada teknik pemasaran kopi. Tujuan kegiatan ini adalah memajukan UMKM kopi muria dengan melakukan edukasi kepada pelaku UMKM melalui kegiatan pelatihan pengolahan kopi dan perbaikan proses produksi kopi dari manual menjadi otomatis menggunakan mesin. Sasaran kegiatan ini adalah para pelaku UMKM kopi di kelurahan Colo kecamatan Dawe. Metode kegiatan dilakukan dengan cara pemberian mesin dan pelatihan pengolahan kopi. Luaran dari kegiatan pengabdian kepada masyarakat ini adalah meningkatnya produktivitas UMKM kopi muria dari 3 kg/ hari menjadi 15 kg/hari. Selain itu melalui pelatihan pengolahan kopi, dihasilkan peningkatan kualitas kopi yaitu hasil kematangan biji kopi sangrai yang seragam, dengan penggunaan mesin penyangrai kopi. Oleh karena itu, kegiatan ini diharapkan dapat mendorong produk kopi muria sebagai produk unggulan daerah.Kata Kunci: kopi, muria, produktivitas, umkm

scholarly journals Processing technology of tea bakery foods – a Review

2019 ◽  
Vol 37 (No. 6) ◽  
pp. 391-402
Author(s):  
Hongchun Cui ◽  
Jianyong Zhang ◽  
Jizhong Yu ◽  
Heyuan Jiang ◽  
Cun Ao ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Quality Evaluation ◽  
Biological Activities ◽  
Supply And Demand ◽  
Evaluation Criteria ◽  
Processing Technology ◽  
The Past ◽  
Baked Foods ◽  
Functional Components

Tea foods, especially tea bakery foods, play an important role in bridging the gap between supply and demand of tea industry. This paper reviews the processing technology of tea bakery foods which include tea breads, tea cakes, and tea biscuits during the past thirty years. It also points to the fact that there are no uniform quality evaluation methods for tea bakery foods. Effect of the chemical composition of tea on the quality of bakery food is discussed. According to differences in texture, chemical composition, and biological activity of functional components, different ingredients and their ratios should be adjusted to obtain high-quality tea bakery foods. To effectively preserve the special tea flavour, biological activities of tea components should be retained as much as possible. Tea baked foods were mainly evaluated through senses. There were many differences in the sensory evaluation indices, evaluation criteria, and the scores by different experts. Further, this paper provides a critical outlook of the developments needed in processing technology and quality improvement of tea bakery foods.

Short-term numerical avalanche forecast used operationally at Météo-France over the Alps and Pyrenees

1998 ◽  
Vol 26 ◽  
pp. 357-366 ◽  
Author(s):  
Yves Durand ◽  
Gérald Giraud ◽  
Laurent Mérindol
Keyword(s):  
Snow Cover ◽  
Real Time ◽  
Numerical Models ◽  
Meteorological Conditions ◽  
Short Term ◽  
The Past ◽  
The Alps ◽  
Hazard Estimation ◽  
Automatic Tool

Avalanche-hazard estimation for the present and the following days is one of the main tasks of the avalanche forecaster. For 4 years, some have used the results of a series of automatic numerical models in the Alpine massifs of France. Thee programs describe in real time the main meteorological conditions(SAFRAN),the evolution of the snow cover(Crocus)and the resulting avalanche risks[MÉPRA)at different elevations, slopes and aspects of the massifs considered.This paper presents the latest evolution of this automatic tool. With the new version it is now possible to provide 1 day forecasts of the state of the snow cover over the massifs of both the Alps and Pyrenees, including the main characteristics of the snowpack and an assessment of the corresponding avalanche hazards.To achieve this result, the main changes were with SAFRAN. Two combined methods are used within the same package: adaptations of larger-scale meteorological forecasts and use of observations of analogous weather situations from the past. These two approaches are complementary especially for evaluating precipitation where the second solution has important fine-scale information while the first exhibits important local biases.Validation of this new application was done carefully and proved the quality of the method, now used in real-time by local forecasters. We present some validation results, concerned both with forecasted precipitation fields at the scale of the massif and forecasted avalanche risks deduced fromMÉPRA.

scholarly journals Determining The Metallicity of Cepheid Stars in The SMC, LMC and The Galaxy

2004 ◽  
Vol 193 ◽  
pp. 435-438
Author(s):  
Marta Mottini ◽  
Francesca Primas ◽  
Martino Romaniello ◽  
Martin Groenewegen
Keyword(s):  
Chemical Composition ◽  
Magellanic Clouds ◽  
Significant Progress ◽  
Alpha Iron ◽  
The Past ◽  
The Galaxy ◽  
Extragalactic Distance Scale ◽  
Distance Indicators ◽  
Made In

AbstractThe Cepheid Period-Luminosity relation is unquestionably one of the most powerful tools at our disposal for determining the extragalactic distance scale. While significant progress has been made in the past few years towards its understanding and characterisation, both on the observational (e.g. the HST Key Project) and theoretical (e.g. non-linear pulsation models, non-LTE atmospheres etc.) sides, the debate on the influence that chemical composition may have on the Period-Luminosity relation is still unsettled. Current estimates lead to differences in the distance as large as 15%, effectively limiting the accuracy of Cepheids as distance indicators. To further tackle this problem, we have obtained high resolution spectra of a large sample of Cepheids in our Galaxy and the Magellanic Clouds. The superb quality of the data allow us to probe the detailed effects of chemical composition (alpha, iron-group, and heavy elements) over more than a factor of ten in metallicity. Here, we present the first preliminary results of the analysis of iron abundances in a sub-sample of Cepheids.

scholarly journals Physical, Chemicals and Flavors of Some Varieties of Arabica Coffee

2014 ◽  
Vol 21 (3) ◽  
Author(s):  
Yusianto . ◽  
Retno Hulupi ◽  
Sulistyowati . ◽  
Cahya Ismayadi
Keyword(s):  
Bulk Density ◽  
The Other ◽  
Green Coffee ◽  
Coffee Berry ◽  
Roasted Coffee ◽  
Arabica Coffee ◽  
Physical Chemical ◽  
Coffee Yield ◽  
Specialty Coffee ◽  
Coffee Roasting

Export of Arabica coffee was 28,100 tons/year or 8.28% total export of Indonesian coffee, most of them are specialty coffee. Beside their origin, variety and determine the of physical, chemical and flavors characters. The promising clones or varieties i.e. BP 416A, BP 418A, BP 430A, BP 431A, BP 432A, BP 507A, BP 508A, BP 509A, BP 511A, BP 513A, BP 516A, BP 517A and BP 518A still not be determined their quality This research was conducted to analyze their physicals, chemicals and flavors during 2 periods of harvesting (2004 and 2005), using AS 1, S 795 and USDA 762 as the control. Mature coffee berry was harvested, sorted manually, and depulped, cleaned manually and then fermented in plastic sacks during 36 hours. The fermented parchment was washed, and then sun dried, dehulled to get green coffee. Observations wre conducted on green coffee yield, husk content, color of green coffee, distribution of size, bulk density of green and roasted coffee, roasting characters, color of roasted beans, and pH, acidity and flavors. The results showed (a) The lowest content of husk was BP 432A and the highest was USDA 762. The control varieties of AS 1, S 795 and USDA 762, showed husk content >15%, while those potential varieties were < 15% except BP 416A. (b) Beans size >6,5 mm and more than 80% were BP 416A, BP 430A, BP 432A, BP 509A, P 88 and S 795. Green coffee of BP 430A, BP 432A and BP 509A were uniform, but S 795 was not uniform. AS 1 and BP 416A and P 88 was one group; S 795 was one group with BP 542A; BP 509 was a group with BP 432A; but BP4 30A and USDA 762 were the other groups. (c) Green coffee of USDA 762 was the palest color, but BP 542A was the darkest color. AS 1 and S 795 were a group with all potential varieties, except BP 542A. (d) Roasted coffee of USDA 762 was the palest color and AS 1 was the darkest. In this case, AS 1 was a group with BP 430A, BP 509A and P 88, while S 795 was a group with BP 416A and BP 432A, but USDA 762 and BP 542A were the other groups. (e) The lowest pH and the highest acidity was AS 1. In this case, S 795, BP 416A, BP 509A, BP 430A, P 88, BP 542A, AS 1 and BP 542A were one group, but USDA 762 was the other group. (f) Bulk density of all observed varieties were >0.7 for green coffee and 0,39–0,47 for medium roasted coffee. (g) Outurn of all observed varieties were >83% and volume increment >50%, except for USDA 762. (g) AS 1 showed the best flavor characters, while USDA 762 was the lowest. The promising varieties which showed a group with AS 1 were P 88 and BP 542A, which fruity. All of tested varieties showed green flavor. Harsh flavor was found in BP4 16A, BP 509A, P 88, S 795 and USDA 762. (h) Based on the physicals, chemicals and flavors characters, 202 AS 1 was a group with P 88 and BP 542A; S 795 a group with BP 416A, BP 430A, BP 432A and BP 509, while USDA 762 was other group. Key words:Coffee, physic, chemical, flavor, variety.

scholarly journals Short-term numerical avalanche forecast used operationally at Météo-France over the Alps and Pyrenees

1998 ◽  
Vol 26 ◽  
pp. 357-366 ◽  
Author(s):  
Yves Durand ◽  
Gérald Giraud ◽  
Laurent Mérindol
Keyword(s):  
Snow Cover ◽  
Real Time ◽  
Numerical Models ◽  
Meteorological Conditions ◽  
Short Term ◽  
The Past ◽  
The Alps ◽  
Hazard Estimation ◽  
Automatic Tool

Avalanche-hazard estimation for the present and the following days is one of the main tasks of the avalanche forecaster. For 4 years, some have used the results of a series of automatic numerical models in the Alpine massifs of France. Thee programs describe in real time the main meteorological conditions (SAFRAN), the evolution of the snow cover (Crocus) and the resulting avalanche risks [MÉPRA) at different elevations, slopes and aspects of the massifs considered.This paper presents the latest evolution of this automatic tool. With the new version it is now possible to provide 1 day forecasts of the state of the snow cover over the massifs of both the Alps and Pyrenees, including the main characteristics of the snowpack and an assessment of the corresponding avalanche hazards.To achieve this result, the main changes were with SAFRAN. Two combined methods are used within the same package: adaptations of larger-scale meteorological forecasts and use of observations of analogous weather situations from the past. These two approaches are complementary especially for evaluating precipitation where the second solution has important fine-scale information while the first exhibits important local biases.Validation of this new application was done carefully and proved the quality of the method, now used in real-time by local forecasters. We present some validation results, concerned both with forecasted precipitation fields at the scale of the massif and forecasted avalanche risks deduced from MÉPRA.

Immunoferritin localization of intracellular antigens in positively stained frozen sections

1978 ◽  
Vol 36 (2) ◽  
pp. 168-169
Author(s):  
K. T. Tokuyasu
Keyword(s):  
Surface Tension ◽  
Water Surface ◽  
Thin Layers ◽  
The Other ◽  
Positive Staining ◽  
Frozen Sections ◽  
The Past ◽  
Ultrathin Frozen Sections ◽  
Definition Of

During the past investigations of immunoferritin localization of intracellular antigens in ultrathin frozen sections, we found that the degree of negative staining required to delineate u1trastructural details was often too dense for the recognition of ferritin particles. The quality of positive staining of ultrathin frozen sections, on the other hand, has generally been far inferior to that attainable in conventional plastic embedded sections, particularly in the definition of membranes. As we discussed before, a main cause of this difficulty seemed to be the vulnerability of frozen sections to the damaging effects of air-water surface tension at the time of drying of the sections.Indeed, we found that the quality of positive staining is greatly improved when positively stained frozen sections are protected against the effects of surface tension by embedding them in thin layers of mechanically stable materials at the time of drying (unpublished).

Video real-time imaging of artificial membranes during freeze-drying by cryo-electron microscopy

1988 ◽  
Vol 46 ◽  
pp. 16-17
Author(s):  
Alan S. Rudolph ◽  
Ronald R. Price
Keyword(s):  
Real Time ◽  
Self Assembly ◽  
Freeze Drying ◽  
Video Capture ◽  
Drying Process ◽  
Artificial Membranes ◽  
The Past ◽  
Cryo Electron Microscopy ◽  
Spherical Structures ◽  
Capture Techniques

We have employed cryoelectron microscopy to visualize events that occur during the freeze-drying of artificial membranes by employing real time video capture techniques. Artificial membranes or liposomes which are spherical structures within internal aqueous space are stabilized by water which provides the driving force for spontaneous self-assembly of these structures. Previous assays of damage to these structures which are induced by freeze drying reveal that the two principal deleterious events that occur are 1) fusion of liposomes and 2) leakage of contents trapped within the liposome [1]. In the past the only way to access these events was to examine the liposomes following the dehydration event. This technique allows the event to be monitored in real time as the liposomes destabilize and as water is sublimed at cryo temperatures in the vacuum of the microscope. The method by which liposomes are compromised by freeze-drying are largely unknown. This technique has shown that cryo-protectants such as glycerol and carbohydrates are able to maintain liposomal structure throughout the drying process.

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