New Monitoring Strategy for the Quality Control in the Processing Practice of Scutellariae Radix

2020 ◽  
Vol 16 (3) ◽  
pp. 303-311
Author(s):  
Qi Huang ◽  
Chunsong Cheng ◽  
Lili Li ◽  
Daiyin Peng ◽  
Cun Zhang
Keyword(s):  
Quality Control ◽  
Monitoring Strategy ◽  
Scutellariae Radix ◽  
Chromatographic Fingerprints ◽  
New Strategy ◽  
Processed Products ◽  
Main Components ◽  
Processing Techniques ◽  
Multivariate Monitoring

Background: Scutellariae Radix (Huangqin) is commonly processed into 3 products for different clinical applications. However, a simple analytical method for quality control has rarely been reported to quickly estimate the degree of processing Huangqin or distinguish differently processed products or unqualified Huangqin products. Objective: To study a new strategy for quality control in the processing practice of Huangqin. Methods: Seven kinds of flavonoids that mainly exist in Huangqin were determined by HPLC-DAD. Chromatographic fingerprints were established to study the variation and discipline of the 3 processed products of Huangqin. PCA and OPLS-DA were used to classify differently processed products of Huangqin. Results: The results showed that baicalin and wogonoside were the main components in the crude and the alcohol Huangqin herb while baicalein and wogonin mainly existed in carbonized Huangqin. The results of mathematical statistics revealed that the processing techniques can make the quality of medicinal materials more uniform. Conclusion: This multivariate monitoring strategy is suitable for quality control in the processing of Huangqin.

scholarly journals EFFECT OF PROCESSING TECHNIQUES ON FLAVOUR AND CHARACTERISTICS OF COCOA PROCESSED AND CHOCOLATE PRODUCTS. (Pengaruh Cara Pengolahan Terhadap Citarasa dan Karakteristik Produk Olahan Kakao dan Cokelat)

2017 ◽  
Vol 12 (1) ◽  
pp. 1-13
Author(s):  
Agus Sudibyo
Keyword(s):  
Manufacturing Process ◽  
Processing Technique ◽  
Cocoa Beans ◽  
Post Harvest ◽  
Cocoa Products ◽  
Potential Benefits ◽  
Processed Products ◽  
Processing Techniques

Flavour is important factor and central to acceptability of cocoa products such as chocolate and contributes to determining the quality.  The quality of chocolate flavour is influence by several variable factors since in the stage of post-harvest treatments and handling till in manufacturing process. The aim of this paper was review and discuss all relevant studies in relation to cocoa beans and chocolate production, and identify their influence of processing techniques on flavour and characteristics of the cocoa processed products.  This information hopefully has potential benefits on the making process of a chocolate manufacture.Keywords: cocoa, processing technique, flavour, characteristic, chocolate.ABSTRAK. Citarasa merupakan salah satu faktor penting dan sebagai salah satu pusat penerimaan produk olahan kakao seperti cokelat dan berkontribusi dalam penetapan mutu. Mutu citarasa produk cokelat dipengaruhi oleh beberapa variabel faktor, sejak pada tahap penanganan pasca-panen hingga tahap proses pengolahan di pabrik. Tulisan ini disajikan bertujuan untuk mengulas dan membahas serta mendiskusikan semua hasil studi yang pernah dilakukan, yang berhubungan dengan biji kakao dan produksi cokelat serta mengidentifikasi pengaruh cara pengolahannya terhadap citarasa dan karaketeristik produk olahan kakao. Informasi ini diharapkan mempunyai potensi yang bermanfaat pada proses pengolahan kakao di pabrik cokelat.Kata kunci : kakao, cara pengolahan, citarasa, karakteristik, cokelat.

scholarly journals Quality Analysis of Long dan Xie gan Pill by a Combination of Fingerprint and Multicomponent Quantification with Chemometrics Analysis

2018 ◽  
Vol 2018 ◽  
pp. 1-10 ◽  
Author(s):  
Jing Liu ◽  
Hui Liu ◽  
Zhong Dai ◽  
Shuangcheng Ma
Keyword(s):  
Quality Control ◽  
Quality Analysis ◽  
Current Standard ◽  
Hplc Fingerprint ◽  
Practical Strategy ◽  
Convenient Approach ◽  
Dual Channels ◽  
Quality Of Products ◽  
Main Components

Long dan Xie gan pill is a traditional complex compound preparation with a long history for treatment of diseases, including hepatocolic hygropyrexia, dizziness, tinnitus, and deafness. Quality of products from different manufacturers may be varied. Since the current standard could not control the quality of products in a comprehensive and effective way, this study aimed at establishing a practical and convenient approach for holistic quality control of the preparation. This study included both qualitative and quantitative works to get information on the overall composition and main components, respectively. As a result, HPLC fingerprint (UV 240 nm) similarities of all fifty samples were in the range of 0.65∼0.99. Results indicated that there was a difference among products from different manufacturers. Additionally, ten characteristic peaks of the fingerprint were tentatively identified by LC-MS. Further chemometrics analysis was utilized to evaluate the products from different manufacturers. At the same time, the HPLC (UV 285 nm) multicomponent quantification result showed that contents of gentiopicrin, baicalin, baicalein, and wogonin were in the range of 0.61–5.40, 1.96–5.33, 0.10–3.40, and 0.046–1.16 mg·g−1, respectively. Data analysis verified the main different component of baicalein from the fingerprint statistical analysis. It is worth mentioning that the qualitative fingerprint and quantitative multicomponent determination were simultaneously accomplished by HPLC-DAD with dual channels. The study provided sound basis for improving quality control standards. This study also provided practical strategy for overall quality control of traditional Chinese medicines.

scholarly journals A Preferable Approach for the Quality Control of Xiaoer Chiqiao Qingre Granules Based on the Combination of Chromatographic Fingerprints and Chemometrics

2020 ◽  
Vol 2020 ◽  
pp. 1-9
Author(s):  
Tong Xu ◽  
Xiaoqi Li ◽  
Mengmeng Huang ◽  
Qi Wang ◽  
Chao Li ◽  
...  
Keyword(s):  
Quality Control ◽  
Hierarchical Cluster ◽  
Integrated Analysis ◽  
Chemical Markers ◽  
Active Ingredients ◽  
Hplc Fingerprint ◽  
Comprehensive Method ◽  
Chromatographic Fingerprints ◽  
In The Beginning

A preferable approach of a combination of a multiwavelength fusion HPLC fingerprint and chemometrics for the quality control of Xiaoer Chiqiao Qingre granules (XCQG) was established in this study. A single-wavelength HPLC fingerprint was performed to identify 18 peaks as common peaks in the beginning, and 12 of them were recognized by HPLC-Q/TOF-MS. To overcome the limitation of the single-wavelength HPLC fingerprint, a three-wavelength (230 nm, 250 nm, and 330 nm) fusion fingerprint was established for a more thorough quality assessment. Six main active ingredients (geniposide, paeoniflorin, forsythin, forsythoside A, baicalin, and wogonoside) were selected as chemical markers for simultaneous quantitative analysis, while the results indicated that the content of other five ingredients except forsythoside A presented comparatively stable. Chemometrics including hierarchical cluster analysis (HCA) and orthogonal partial least squares discriminant analysis (OPLS-DA) were performed to evaluate the homogeneity and heterogeneity of sixteen batches of XCQG. The results of the multiwavelength fingerprint were clearly classified into two clusters by HCA, whereas the single-wavelength fingerprint showed no distinct difference between them. OPLS-DA was further employed to prove that the above six main active ingredients made great contributions to clustering. In summary, this integrated analysis provided a better promoted and more comprehensive method to control the quality of XCQG.

scholarly journals The Processing Technique of Urutan Celeng as A Superior Product for Culinary Tour in Sangeh Abiansemal Tourism Village, Badung, Bali, Indonesia

2020 ◽  
Vol 11 ◽  
pp. 292-300
Author(s):  
I Nyoman Tri Sutaguna ◽  
I Ketut Sirna ◽  
I Gusti Bagus Rai Utama
Keyword(s):  
Research Method ◽  
Cultural Theory ◽  
Local Food ◽  
Processing Technique ◽  
Qualitative Approach ◽  
Culinary Tourism ◽  
Processed Products ◽  
Processing Techniques ◽  
Depth Interviews

one of the goals of tourism development in Indonesia is to develop local food in an area including traditional Balinese food globally. For now, this goal has not been achieved as expected. This happens because the local food in the villages is still abundant and not fully utilized. One example is the food that is usually used as a presentation/offering in Sangeh Tourism Village. This research will discuss the types of “Urutan Celeng” that can be developed into superior culinary tourism products as well as what cooking techniques can be done to improve the quality of “Urutan Celeng” in Sangeh Tourism Village, Abiansemal District, Badung Regency. The research method was carried out with a qualitative approach using several The informants were selected purposely and the data collection techniques were carried out by the method of observation, in-depth interviews and documentation studies with the theory developed in the form of the theory of culinary tourism and its several microforms, and cultural theory. The results showed the types of processed products such as urutan celeng metunu (smoked), urutan celeng medendeng (dried in the sun), the urutan celeng mekukus (steamed), and “Urutan Celeng” (just finished processing). Processing techniques that can be done to develop culinary tourism are related to the preparation of ingredients, processing of ingredients, and serving of food to be able to create new variations and good quality products for tourists to enjoy. 

Adaptive Signal Analysis and Interpretation for Real-time Intelligent Patient Monitoring

1994 ◽  
Vol 33 (01) ◽  
pp. 60-63 ◽  
Author(s):  
E. J. Manders ◽  
D. P. Lindstrom ◽  
B. M. Dawant
Keyword(s):  
Computer Architecture ◽  
Real Time ◽  
Data Abstraction ◽  
Monitoring Strategy ◽  
Intelligent Monitoring ◽  
Patient Status ◽  
On Line ◽  
Main Components ◽  
And Control ◽  
Adaptive Signal

Abstract:On-line intelligent monitoring, diagnosis, and control of dynamic systems such as patients in intensive care units necessitates the context-dependent acquisition, processing, analysis, and interpretation of large amounts of possibly noisy and incomplete data. The dynamic nature of the process also requires a continuous evaluation and adaptation of the monitoring strategy to respond to changes both in the monitored patient and in the monitoring equipment. Moreover, real-time constraints may imply data losses, the importance of which has to be minimized. This paper presents a computer architecture designed to accomplish these tasks. Its main components are a model and a data abstraction module. The model provides the system with a monitoring context related to the patient status. The data abstraction module relies on that information to adapt the monitoring strategy and provide the model with the necessary information. This paper focuses on the data abstraction module and its interaction with the model.

Development and Application of Quality Control System for Highway Subgrade Construction

2019 ◽  
Vol 2 (5) ◽  
Author(s):  
Tong Wang
Keyword(s):  
Quality Control ◽  
Real Time ◽  
Detection Method ◽  
System Development ◽  
Effective Control ◽  
Construction Process ◽  
Development Mode ◽  
The Road ◽  
Whole Process

The compaction quality of the subgrade is directly related to the service life of the road. Effective control of the subgrade construction process is the key to ensuring the compaction quality of the subgrade. Therefore, real-time, comprehensive, rapid and accurate prediction of construction compaction quality through informatization detection method is an important guarantee for speeding up construction progress and ensuring subgrade compaction quality. Based on the function of the system, this paper puts forward the principle of system development and the development mode used in system development, and displays the development system in real-time to achieve the whole process control of subgrade construction quality.

Construction Control As A Strategy For Improving The Quality Of Buildings And Structures

2020 ◽  
Keyword(s):  
Quality Control ◽  
Life Cycle ◽  
Construction Control ◽  
Construction Sites ◽  
Actual Problem ◽  
Construction Market ◽  
Construction Products ◽  
Underlying Causes ◽  
Required Quality

In construction production, the safety of constructing buildings and structures is achieved by ensuring the required quality as a result of systematic construction control based on the implementation of a complex of technical, economic and organizational measures at all stages of the object's life cycle. The article deals with the actual problem of improving the quality of construction products-buildings and structures in conjunction with the activities of construction control bodies. The article presents the advanced foreign and domestic experience of ensuring the quality control at the construction sites, providing for the prevention of the underlying causes of defects and increasing the interest of the contractors directly. On the basis of the analysis of the current situation with quality control at the construction market, ways to improve its efficiency by developing a unified system of technological implementation of relevant requirements for the quality of construction products, determining the rational number and business load of construction control engineers, as well as the active activities of self-regulatory organizations in this area are offered.

68. The resident experience in a large urban teaching setting: Results of the 2005-2006 resident exit survey, University of Torontos

2007 ◽  
Vol 30 (4) ◽  
pp. 66
Author(s):  
N. Tenn-Lyn ◽  
S. Verma ◽  
R. Zulla
Keyword(s):  
Quality Control ◽  
Residency Training ◽  
Royal College ◽  
Online Survey ◽  
Career Guidance ◽  
Training Programs ◽  
Program Planning ◽  
Educational Experience ◽  
Care Experience

We developed and implemented an annual online survey to administer to residents exiting residency training in order to (1) assess the quality of the residency experience and (2) identify areas of strength and areas requiring improvement. Long-term goals include program planning, policy-making and maintenance of quality control. Survey content was developed from an environmental scan, pre-existing survey instruments, examination of training criteria established by the CFPC and the CanMEDS criteria established by the RCPSC. The survey included evaluation benchmarks and satisfaction ratings of program director and faculty, preparation for certification and practice, quality of life, quality of education, and work environment. The response rate was 28%. Seventy-five percent of respondents were exiting from Royal College training programs. Results of descriptive statistics determined that the overall educational experience was rated highly, with 98.9% of respondents satisfied or very satisfied with their overall patient care experience. Ninety-six percent of respondents were satisfied or very satisfied with the overall quality of teaching. Preparation for practice was identified as needing improvement, with 26% and 34% of respondents giving an unsatisfactory rating to career guidance and assistance with finding employment, respectively. Although 80% of respondents reported receiving ongoing feedback and 84% discussed their evaluations with their supervisors, only 38% of evaluations were completed by the end of the rotation. The results indicate that residents are generally satisfied with their experiences during residency training, especially with their overall educational experience. Areas of improvement include preparation for practice and timeliness of evaluations. Further iterations of this survey are needed to refine the instrument, identify data trends and maintain quality control in residency training programs. Frank JR (ed.). The CanMEDS competency framework: better standards, better physicians, better care. Ottawa: The Royal College of Physicians and Surgeons of Canada, 2005. Merritt, Hawkins and Associates. Summary Report: 2003 Survey of final-year medical residents. http://www.merritthawkins.com/pdf/MHA2003residentsurv.pdf. Accessed May 1, 2006. Regnier K, Kopelow M, Lane D, Alden A. Accreditation for learning and change: Quality and improvement as the outcome. The Journal of Continuing Education in the Health Professions 2005; 25:174-182.

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