Sake: quality characteristics, flavour chemistry and sensory analysis

The current paper presents a fuzzy sensory quality certification of organic mint honey as a component of the strategy to promote intensive beekeeping. This sensory analysis is based on fuzzy logic that allows the processing of data represented by linguistic terms. For the development of the fuzzy sensory analysis model of bee honey, we develop a MATLAB application, with the help of which we modeled the sensory perceptions in relation to the main quality characteristics of mint honey in relation to the other varieties of honey. The sensory quality index of each honey assortment is obtained by converting qualitative assessments through linguistic terms into a set of three numerical values on a sensory scale of assessment of results with five linguistic values: unsatisfactory, satisfactory, average, good, excellent. Indices of fuzzy sensory quality associated with honey varieties are certified using a blockchain model that is an information technology that offers the opportunity to develop local markets for organic bee products.

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The Effect of Various Dosages of Poly-Cereal Raw Materials on the Drying Speed and Quality of Cooked Pasta During Storage

Current Research in Nutrition and Food Science Journal ◽

10.12944/crnfsj.8.2.11 ◽

2020 ◽

pp. 462-470

Author(s):

Abdymanap A. Ospanov ◽

Nurzhan Zh. Muslimov ◽

Aigul K. Timurbekova ◽

Laura A. Mamayeva ◽

Gulnara B. Jumabekova

Keyword(s):

Sensory Analysis ◽

Raw Materials ◽

Wheat Gluten ◽

Quality Characteristics ◽

Point Of View ◽

Nutritional Properties ◽

Drying Temperature ◽

Dry Food ◽

Finished Product Quality

This article explores the influence of poly-cereal pasta ingredients on drying kinetics and finished product quality. The experiments were carried out on three formulations of poly-cereal flour mixtures with the addition of 25% dry wheat gluten during drying at temperatures of 40, 50 and 60°C. The quality of the cooked pasta is assessed using sensory analysis and the score methods. According to the results of studying the rheological properties, the drying rate increases with increasing drying temperature. The maximum drying duration before reaching a moisture level of 10% corresponds to the formulation containing barley and peas. Sensory analysis on quality assessment showed that pasta with a high content of millet and oats received the highest score 93. Other mixtures also received good grades, indicating a balanced composition of all formulations. The optimum drying temperature for these mixtures was found to be 60° C from the point of view of preserving the nutritional properties, quality characteristics of dry food products and energy efficiency in industrial production.

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The Effect of Cold Storage on Some Quality Characteristics of Minimally Processed Parsley (Petroselinum crispum), Dill (Anethum graveolens) and Lovage (Levisticum officinale)

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Agriculture ◽

10.15835/buasvmcn-agr:8763 ◽

2012 ◽

Vol 69 (2) ◽

Author(s):

Giorgiana Mihaela CÄ‚TUNESCU ◽

Maria TOFANÄ‚ ◽

Crina MUREȘAN ◽

Floricuța RANGA ◽

Adriana DAVID ◽

...

Keyword(s):

Vitamin C ◽

Sensory Analysis ◽

Storage Period ◽

Quality Characteristics ◽

Petroselinum Crispum ◽

Total Quality ◽

Anethum Graveolens ◽

Minimally Processed ◽

Polyethylene Bags ◽

Processed Products

Abstract. The aim of the present paper is to evaluate the effect of storage at refrigeration temperature on some quality characteristics of the most important Romanian seasoning herbs, presented as minimally processed products. The herbs, sealed in polyethylene bags, were stored at 4Â°C for 12 days. The evaluation of quality characteristics: sensory analysis, humidity, chlorophyll and vitamin C was done in the 1st, 5th, 8th and 12th day. Total quality of parsley, dill and lovage assessed by sensory analysis (color, texture and flavor) decreased little after 12 days. The water content of each sample did not statistically differ along the storage period. During storage, total chlorophylls content decreased for all samples as they started yellowing. After 12 days, the decrease of total chlorophylls was of 42% for parsley, 45% for dill and 38% for lovage. The content of vitamin C determined for the three aromatic plants can be estimated as high. During the 12 day of storage, the content of ascorbic acid diminished by 18% for parsley samples, 8% for dill and 3% for lovage. In conclusion, minimally processed parsley, dill and lovage sealed in polyethylene bags and stored at 4Â°C for 12 days have a shelf life of up to 12 days of storage, with little modifications of quality parameters.Â Â Â

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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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SALTING AND DRYING OF SPOTTED LEATHERSKIN FISH Scomberoides commersonnianus AND STUDYING ITS CHEMICAL AND QUALITY CHARACTERISTICS

Basrah Journal of Agricultural Sciences ◽

10.33762/bagrs.2011.58688 ◽

2011 ◽

Vol 24 (1) ◽

pp. 296-313

Keyword(s):

Quality Characteristics

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Quality Features of Metal Matrix Composite Castings

Archives of Metallurgy and Materials ◽

10.2478/amm-2013-0051 ◽

2013 ◽

Vol 58 (3) ◽

pp. 659-662 ◽

Cited By ~ 4

Author(s):

K. Gawdzińska

Keyword(s):

Metal Matrix Composite ◽

Matrix Composite ◽

Metal Matrix ◽

Matrix Material ◽

Quality Characteristics ◽

Material Quality ◽

Reinforcement Material ◽

Composite Casting ◽

Quality Features

Abstract In this paper it is stated, that a set of quality features of metal matrix composite castings differs from the same set for castings of classic materials, although some features are common for both of these material groups. These features (pertaining to a set of quality characteristics of composite castings) have been named as specific, they have not been determined yet and a description of material quality should be performed (according to the qualitology) on a principle of description of quality characteristics of this product. Therefore, this set of features has been determined. It was proposed to add the following characteristics to the set of specific features of composite castings quality: matrix material, reinforcement material, binding between components and porosity of the composite casting. In this set a sub-set of quality characteristics of composite castings was also determined.

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