MANAGEMENT FACTORS AFFECTING KEEPING QUALITY OF SHALLOT IN SISAKET, NORTHEASTERN THAILAND

1994 ◽  
pp. 375-382 ◽  
Author(s):  
S. Ruaysoongnern
Keyword(s):  
Factors Affecting ◽  
Keeping Quality ◽  
Management Factors ◽  
Northeastern Thailand

FACTORS AFFECTING THE STORAGE OF DEHYDRATED PORK

1945 ◽  
Vol 23f (1) ◽  
pp. 9-21
Author(s):  
Jesse A. Pearce
Keyword(s):  
Storage Temperature ◽  
Storage Test ◽  
Factors Affecting ◽  
Accelerated Storage ◽  
Relative Value ◽  
Keeping Quality ◽  
P 16 ◽  
One Year ◽  
Accelerated Storage Test

In an accelerated storage test at 60 °C. fat levels of 20 and 30% were observed to have no effect on keeping quality of dehydrated pork. Measurements on dried product stored in paper-bodied containers for one year at temperatures from −17.8 °C. to 36.7 °C. showed 15.6 °C. to be less desirable than 23.9°, 0°, or −17.8 °C. Dehydrated pork was stored in tin-plate containers for periods of one year at 23.9 °C. and 36.7 °C. with little decrease in palatability. No difference in storage life was demonstrated between cured and uncured pork, or, as a result of differences in drying times, moisture content |or storage temperature. The product prepared on an atmospheric double-drum drier deteriorated a little more rapidly than vacuum–tray- or tunnel–tray-dried material. The effectiveness of container materials, tin-plate, Reynolds' metal A-10, Dewey and Almy P-16, and 300 MST cellophane, was evaluated and their relative value for dehydrated pork fell in that order.

A survey of methods of milk production: II. Statistical analysis of bacteriological tests on milk samples

1956 ◽  
Vol 48 (2) ◽  
pp. 187-193 ◽  
Author(s):  
F. B. Leech ◽  
J. W. Egdell ◽  
S. B. Thomas
Keyword(s):  
Milk Production ◽  
Field Survey ◽  
Milk Quality ◽  
Factors Affecting ◽  
Milk Samples ◽  
Keeping Quality ◽  
Two Factors ◽  
Quality Of Milk ◽  
The Many

1. The results of a survey of the methods of milk production on a random sample of farms in four counties of England and Wales were used in conjunction with bacteriological and keeping quality tests of the milk produced, to estimate the influence on milk quality of factors in equipment and technique.2. Of the many factors in technique investigated, only the sterilization of utensils and the cooling of the milk appeared to affect milk quality. The effects of these two factors differed in some degree with the four tests used.3. Milk samples from machine-milked herds had significantly greater thermoduric colony counts than samples from hand-milked herds. No other factor of equipment showed appreciable association with milk-quality tests.4. Brief recommendations are made about the conduct of any future field survey of factors affecting bacteriological and keeping quality of milk.

Customer’s satisfaction on service quality at Vietnam Technological and Commercial Joint Stock Bank – An Giang Branch

2020 ◽  
Vol 4 (3) ◽  
pp. First
Author(s):  
Tran Minh Hieu ◽  
Nguyen Duong Ngoc Mai Chi
Keyword(s):  
Customer Satisfaction ◽  
Service Quality ◽  
Test Method ◽  
Quality Of Services ◽  
Factors Affecting ◽  
Factors Influencing ◽  
Alpha Reliability ◽  
Survey Results ◽  
Development Orientation

This study applied SERVQUAL scale of Parasuraman et al to measure factors affecting customer satisfaction on service quality at Vietnam Technological and Commercial Joint Stock Bank - An Giang Branch (Techcombank An Giang). The study was conducted to survey 207 customers who have been using the service at Techcombank An Giang. The survey results were analyzed by the Cronbach's Alpha reliability test method, then used Exploratory factor analysis (EFA) to verify and evaluate the scale of service quality. The results of the regression analysis show that customer's satisfaction about service quality at Techcombank An Giang includes four factors: The factor with the highest level is the Empathy with Beta = 0.253, the second of factor is the Responsibility with Beta = 0.248, ranked third in the influence level is the Tangible with Beta = 0.235, and the lowest impact level is the Reliability with Beta = 0.144. The research also uses statistical methods to describe and test the differences of demographic factors with customer's satisfactionon service quality.The analysis results show that there is no difference between customer's satisfaction on service quality and factors such as gender, age, income, number of transaction banks, regular transaction banks, and time to use the service at Techcombank An Giang. Through the research results, the author would like to propose some ideas to improve the quality of services, thereby attracting new customers and importantly, keeping traditional customers because the development orientation of Techcombank is to take care of old customers to cross sell other products of the bank. The Stud results offer a basis for the branch to identify the factors influencing customer satisfaction on their service quality, thereby having an appropriate strategy to improve customer satisfaction.

THE STUDY ON TA VAT WINE PRODUCTION FROM SUGAR PALM (ARENGA PINNATA) SAP

2014 ◽  
Vol 83 (5) ◽  
Author(s):  
Nguyễn Thị Hồng Thu ◽  
Đặng Minh Nhật ◽  
Nguyễn Hoàng Dung
Keyword(s):  
Room Temperature ◽  
Fermentation Process ◽  
Inoculum Size ◽  
Wine Fermentation ◽  
Wine Production ◽  
Factors Affecting ◽  
Natural Fermentation ◽  
Tropical Asia ◽  
Best Parameters

Sugar palm (Arenga pinnata) is a feather palm native to tropical Asia. In Vietnam, it is named Búng Báng or Đoác and grown only on the highlands in the central or northern part of Vietnam. It is utilized for many purposes, especially for Ta Vat wine production - a characteristic and unique product of Co Tu ethnic minority. However, because of the natural fermentation used in the production, the product quality is inconsistent. The purpose of this study was to examine a new procedure of using palm sap for making Ta Vat wine. Some characteristics of the sap, which was collected at Nam Giang district, Quang Nam province are determined, proving the potential of the sap for making wine product. The quality of sap changes quickly at room temperature. At low temperature (4 - 60C), the changes in sap quality are apparently slower. Examining some factors affecting its quality during the wine fermentation process, we determined the best parameters for the fermentation process as follows: inoculum size of 3% with cell density of about 1x108 cells/ml, the addition of the extract from the bark of Ceylon ironwood (Mesua ferrea L.) 4%. Keywords: Arenga pinnata, sap, Ceylon ironwood bark, Mesua ferrea L., wine fermentation.

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