scholarly journals ВПЛИВ ШВИДКОСТІ РУХУ ПОВІТРЯ НА ПРОЦЕС КОНВЕКТИВНО-ТЕРМОРАДІАЦІЙНОГО СУШІННЯ ЯБЛУЧНИХ СНЕКІВ

2018 ◽  
Vol 82 (1) ◽  
Author(s):  
Іван Федорович Малежик ◽  
Ігор Володимирович Дубковецький ◽  
Л. В. Стрельченко
Keyword(s):  
Drying Process ◽  
Heat And Mass Exchange ◽  
Periodic Action ◽  
Optimum Parameters ◽  
Infrared Rays ◽  
Circulation Velocity ◽  
Quality Of Food ◽  
The Cost ◽  
Air Circulation

В процесі розвитку технічного прогресу харчова промисловість вимагає нових технологічних рішень для підвищення якості харчових продуктів. Сегмент ринку снеків в наш час дуже поширений та популярний серед споживачів, проте якість цих снеків бажала б бути вищою, а асортимент різноманітнішим. Саме ця проблема наштовхнула нас на створення нового продукту з відмінними харчовими властивостями та збалансованим хімічним складом. Маючи базу попередніх досліджень оптимальних параметрів сушіння снеків, необхідно визначити вплив швидкісті руху повітря на процес сушіння. Швидкість циркуляції повітря в сушильному пристрої - найважливіший параметр процесу сушіння. Чим вище швидкість циркуляції, тим, за інших рівних умов, менша тривалість процесу, вища продуктивність сушіння, менша нерівномірність сушіння матеріалу, більші витрати електроенергії і в більшості випадків вища собівартість. Нами запропоновано комбінувати два способи підведення теплоти при сушінні – терморадіаційний і конвективний, що дозволило зменшити відносну вологість повітря і збільшити рушійну силу процесу в порівнянні з сушінням інфрачервоними променями. Для цього була спроектована і виготовлена сушильна установка, яка дозволяє сушити терморадіаційним і конвективним способами як окремо, так і їх поєднанням. В роботі викладені результати досліджень впливу швидкості циркуляції сушильного агента на основні параметрів процесу сушіння в радіаційно-конвективній установці періодичної дії. Механізм та інтенсивність перенесення вологи у матеріалі залежать від взаємопов’язаного комплексу процесів порушення зв’язку вологи з матеріалом та дифузії парогазового середовища через капілярно-порову структуру матеріалу. В даній роботі встановлені залежності основних тепломасообмінних характеристик конвективно-терморадіаційного сушіння яблучних снеків від швидкості руху повітря.In the process of developing technical progress, the food industry requires new technological solutions to improve the quality of food products. The snack market segment is nowadays very popular and popular among consumers, but the quality of these snacks would be desirable, and the assortment is more diverse. This problem has led us to create a new product with excellent nutritional properties and a balanced chemical composition. Having a base of preliminary studies of the optimum parameters of drying snakes, it is necessary to determine the effect of the speed of air movement on the drying process. The rate of air circulation in the dryer is the most important parameter of the drying process. The higher the circulation velocity, the more equal conditions, the shorter the duration of the process, the higher the drying performance, the less uneven material drying, the greater the cost of electricity and in most cases the higher cost. We are proposed to combine two methods of supplying heat during drying - thermal radiation and convection, which allowed to reduce the relative humidity of air and increase the motive force of the process compared with the drying of infrared rays. For this purpose, a drying plant was designed and manufactured, which allows drying by thermal radiating and convection methods both individually and in combination. The paper presents the results of studies on the influence of the circulation velocity of a drying agent on the main parameters of the drying process in a radiation-convective installation of periodic action. The mechanism and intensity of the transfer of moisture in the material depend on the interrelated complex of processes of violation of the connection of moisture with the material and the diffusion of the vapor-gas medium through the capillary-pore structure of the material. In this paper, the dependences of the main heat and mass-exchange characteristics of convective thermo-radiation drying of apple snakes on the velocity of air are determined. 

scholarly journals Factors Affecting the Sales of Airlines in India with Special Reference to Air India

2019 ◽  
Vol 9 (2) ◽  
pp. 3663-3667
Keyword(s):  
Food Service ◽  
Air Transport ◽  
Civil Aviation ◽  
Aviation Industry ◽  
Growth Opportunities ◽  
Policy Makers ◽  
Factors Affecting ◽  
Quality Of Food ◽  
The Cost

India's aviation industry is largely untapped with enormous growth opportunities, provided that air transport is still expensive to most of the country's population, almost 40 per cent of whom are the upwardly mobile middle class. The industry will engage and work with policy makers to adopt effective and rational decisions to improve India's civil aviation industry. The primary aim is to identify the factors responsible for low sales of Air India. Secondly, the aim is to evaluate the causal relationship between factors identified and the dependent variable airline choice. It was found that Air India should reduce the cost of ticket on both domestic and international flights. Customer doesn’t find services delivered up to the mark. The quality of food, service of cabin-crew, lateness of flight and safety should be improved by Air India to remain competitive in the market. It has become and more imperative for the Air India to prove its mettle and not just settle on the taxpayers money bailed out by the exchequer but also on price, service and safety ground.

scholarly journals Analisis sisa makanan lunak rumah sakit pada penyelenggaraan makanan dengan sistem outsourcing di RSUD Gunung Jati Cirebon

2009 ◽  
Vol 5 (3) ◽  
pp. 133
Author(s):  
M Agus Ariefuddin ◽  
Tjahjono Kuntjoro ◽  
Yeni Prawiningdyah
Keyword(s):  
Statistical Analysis ◽  
Chi Square ◽  
Cross Sectional ◽  
Level Of Education ◽  
Total Cost ◽  
Food Portion ◽  
Quality Of Food ◽  
Cross Sectional Design ◽  
The Cost

Background: An indicator of success in maintaining quality of service in patient nutrition can be measured from leftovers. In average inpatients got soft food as much as 40.1% and about 20.5% of them have leftovers. One benefit of leftover data is that they can be used to evaluate provision of hospital foods. Leftovers indicate that there is a waste in food cost.Objective: To analyze leftovers of hospital soft food in the provision of food using outsourcing system at Gunung Jati Hospital of Cirebon Municipality.Method: This was an observational study that used cross sectional design. Samples were as many as 93 patients. Data were analyzed quantitatively using chi square to identify in factors correlation the presence of leftovers and correlation in respondents’ satisfaction with the quality of food with the presence of leftovers and to identify correlation of irrelevance with leftovers of hospital soft foods portion served with the presence of leftovers. Characteristics of respondents and cost of foods wasted were analyzed using univariate technique.Result: The result of statistical analysis showed that there was significant  correlation in sex, level of education, types of diseases and appetite  on the presence of leftovers (p < 0.05) and there was no significant correlation based on age and class of hospitalization (p > 0.05). There was no significant correlation in respondents’ satisfaction with quality of foods on the presence of leftovers (p > 0.05). There was significant correlation between irrelevances in the amount of soft food portion served on the presence of leftovers.  Total cost foods wasted was Rp 12.559.12/day.Conclusion: There was correlation in sex, level of education, types of diseases and appetite on the presence of leftovers. There was no significant correlation in respondents’ satisfaction with quality of foods on the presence of leftovers (p > 0.05). There was significant correlation between irrelevances in the amount of soft food portion served with leftovers. The cost of foods wasted based on class of hospitalization served greatly varied.

scholarly journals The influence of varietal characteristics on the quality indicators of candied fruits from plum fruits

10.5219/1597 ◽  
2021 ◽  
Vol 15 ◽  
pp. 891-900
Author(s):  
Tatiana Prichko ◽  
Natalya Droficheva
Keyword(s):  
Raw Materials ◽  
Biologically Active ◽  
High Yield ◽  
Drying Process ◽  
Microsoft Excel ◽  
Complex Processes ◽  
Infrared Rays ◽  
Consumption Rates ◽  
Mathematical Processing

The influence of varietal characteristics of plum fruits on the physicochemical parameters of the drying process has been investigated. Revealed significant differences in the content of biologically active compounds on the example of varieties: Stanley, Big Stanley, Grossa di Felisio, President, Blue moon, August Delish, Kabardinskaya early. The consumption rates of raw materials for the production of candied fruits have been determined. The results of laboratory studies on the variation of the content of vitamins (C, P), anthocyanins in plum fruits, taking into account varietal characteristics, are presented. The drying process on a dryer with infrared rays led to a slight decrease in polyphenolic and mineral substances, and higher losses of vitamins in the finished candied fruit. The mathematical processing of the experimental data was carried out by the method of analysis of variance and descriptive statistics using the Microsoft Excel software package. In the production of candied plum fruits, optimal technological modes have been selected that contribute to a high yield of high-quality finished products, taking into account the varietal characteristics of the feedstock. According to biochemical and organoleptic indicators of the quality of candied fruits, Stanley and President varieties were distinguished, the energy value of which is 147.0 kcal with an organoleptic assessment of 4.9 points. The results of experimental biochemical and technological analyzes of fruits at individual technological stages of production made it possible to assess the intensity of complex processes that cause a qualitative transformation of raw materials.

scholarly journals A study of the degree of customer satisfaction with hotel services during COVID

2021 ◽  
pp. 161-169
Author(s):  
Zh. S. Rakhimbekova ◽  
T. B. Klimova ◽  
O. M. Zaluchyonova ◽  
А. V. Lipovka
Keyword(s):  
Marketing Research ◽  
Pcr Analysis ◽  
Service Cost ◽  
Key Factors ◽  
Active Population ◽  
Degree Of Satisfaction ◽  
Coronavirus Infection ◽  
Quality Of Food ◽  
The Cost

The purpose of the article is to develop proposals to increase the degree of satisfaction of hotel services consumers during COVID among residents of Kazakhstan and Russia. The article examines the issues of service, service, cost and quality of services of hotel enterprises, including measures to counteract coronavirus infection. Marketing research was conducted in the third quarter of 2021, the methodology for determining the degree of satisfaction consisted of six stages. The research results have shown that, despite the existing mobility restrictions in the studied countries, the economically active population feels the need for attractive emotions, rest, and a change of scenery. The survey data showed that the epidemiological situation in the examined countries impacted tourist trips over the past year and a half. The respondents noted the need to comply with health safety measures. The choice of recreation and accommodation facilities was influenced by the cost of PCR analysis, especially for families traveling with children, and the availability of a vaccination passport. Also, in the conditions of COVID, the choice of consumers was made in favor of personal vehicles. This period has increased the demand for domestic tourism facilities. However, most previous consumers’ requirements for services have remained the same – for quality of service, cost, and friendly attitude. The respondents attributed to the key factors: hotel location, clean rooms, and quality of food. 85% of respondents are satisfied with the hotel services and measures of safe stay. Conclusions and recommendations based on the study findings can be applied by the enterprises providing hotel and catering services.

Pengaruh Kompetensi Coder terhadap Keakuratan dan Ketepatan Pengkodean Menggunakan ICD 10 di Rumah Sakit X Pekanbaru Tahun 2016

2018 ◽  
Vol 1 (1) ◽  
pp. 31-43
Author(s):  
Nur Maimun ◽  
Jihan Natassa ◽  
Wen Via Trisna ◽  
Yeye Supriatin
Keyword(s):  
Medical Record ◽  
Human Error ◽  
Medical Personnel ◽  
Quality Of Data ◽  
Accuracy And Precision ◽  
Result Show ◽  
Study Implementation ◽  
Icd 10 ◽  
The Cost

The accuracy in administering the diagnosis code was the important matter for medical recorder, quality of data was the most important thing for health information management of medical recorder. This study aims to know the coder competency for accuracy and precision of using ICD 10 at X Hospital in Pekanbaru. This study was a qualitative method with case study implementation from five informan. The result show that medical personnel (doctor) have never received a training about coding, doctors writing that hard and difficult to read, failure for making diagnoses code or procedures, doctor used an usual abbreviations that are not standard, theres still an officer who are not understand about the nomenclature and mastering anatomy phatology, facilities and infrastructure were supported for accuracy and precision of the existing code. The errors of coding always happen because there is a human error. The accuracy and precision in coding very influence against the cost of INA CBGs, medical and the committee did most of the work in the case of severity level III, while medical record had a role in monitoring or evaluation of coding implementation. If there are resumes that is not clearly case mix team check file needed medical record the result the diagnoses or coding for conformity. Keywords: coder competency, accuracy and precision of coding, ICD 10

ABOUT NECESSITY OF MATHEMATICAL MODELING OF THE BUSINESS PROCESS OF COST ESTIMATE CALCULATIONS IN THE CONSTRUCTION OF OIL AND GAS FACILITIES

2017 ◽  
pp. 139-145
Author(s):  
R. I. Hamidullin ◽  
L. B. Senkevich
Keyword(s):  
Mathematical Modeling ◽  
Quality Assessment ◽  
Business Process ◽  
Oil And Gas ◽  
Oil And Gas Industry ◽  
Gas Industry ◽  
Construction Organizations ◽  
The Cost ◽  
Cost Of Construction

A study of the quality of the development of estimate documentation on the cost of construction at all stages of the implementation of large projects in the oil and gas industry is conducted. The main problems that arise in construction organizations are indicated. The analysis of the choice of the perfect methodology of mathematical modeling of the investigated business process for improving the activity of budget calculations, conducting quality assessment of estimates and criteria for automation of design estimates is performed.

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