scholarly journals Development of Abrasive Grain Coating Technology Protective Polymer Casing for Water-Abrasive Cutting

2022 ◽  
Author(s):  
O.G. Kozhus
Keyword(s):  
Operating Time ◽  
Polymer Shell ◽  
Coating Technology ◽  
Abrasive Grain ◽  
Quality Product ◽  
Processing Modes ◽  
Protective Polymer ◽  
Minimum Operating ◽  
Abrasive Cutting ◽  
High Quality Product

Abstract.The article presents the technology of covering abrasive grains with a protective polymer shell, which allows to reduce the wear of the focusing tube of the nozzle of a hydroabrasive installation. A description of the manufacturing process of a prototype abrasive with a polymer coating in a fluidized bed is presented in order to determine the critical processing modes at which a high-quality product will be obtained in a minimum operating time of the installation.

Conservation and value of local livestock breeds: usefulness of niche products and/or adaptation to specific environments

2005 ◽  
Vol 36 ◽  
pp. 21-31 ◽  
Author(s):  
E. Verrier ◽  
M. Tixier-Boichard ◽  
R. Bernigaud ◽  
M. Naves
Keyword(s):  
Public Policy ◽  
Genetic Resources ◽  
High Quality ◽  
Mountain Areas ◽  
Chicken Breed ◽  
Animal Genetic Resources ◽  
Protected Designation Of Origin ◽  
Quality Product ◽  
High Quality Product

SummaryTwo cases of livestock production involving French local breeds are analysed. The first shows how a high quality product under AOC (Protected Designation of Origin — PDO) has been defined for the Bresse chicken breed, formely kept by fancy breeders. The second shows the role of the local cattle breeds Abondance and Tarentaise in both the use of mountain areas and the development of PDO products. How to consider such values in a public policy dealing with farm animal genetic resources is discussed.

Study on the Articulated Finger Based on Pneumatic Soft Joint

2021 ◽  
Author(s):  
Kai Shi ◽  
Huayi Zheng ◽  
Jun Li ◽  
Gang Bao
Keyword(s):  
Basic Structure ◽  
High Modulus ◽  
Piecewise Constant ◽  
Quality Product ◽  
Aramid Fabric ◽  
Human Finger ◽  
Gripping Force ◽  
High Quality Product ◽  
Dextrous Hands ◽  
Soft Finger

This article described a novel pneumatic soft joint used to make articulated soft fingers. This soft joint was designed by improving the basic structure of the fast pneumatic network. The joint was made of high modulus E630 silicon, which can increase the reverse exhaust speed through its high structural elasticity. Aramid fabric was used to restrain the non-working direction of joints to reduce ineffective expansion, thereby reducing air consumption. The kinematics and statics model of the joint was established by the piecewise constant curvature (PCC) method, and the model was proved to be effective. The silicone staging pouring process was used in the manufacture of joints and fingers, which can achieve high-quality product rates. A soft finger actuator composed of three soft joints was designed and manufactured, whose length was 1.3 times the human finger. The finger can nimbly achieve the target motion, and the gripping force of the fingertip can reach 7.1N. The articulated soft finger actuator has applications in soft dextrous hands and soft gripper.

scholarly journals Monitoring the sardine (Sardinella brasiliensis) fermentation process to obtain anchovies

2003 ◽  
Vol 60 (3) ◽  
pp. 511-517 ◽  
Author(s):  
Marília Oetterer ◽  
Sérgio Daniel Perujo ◽  
Cláudio Rosa Gallo ◽  
Lia Ferraz de Arruda ◽  
Ricardo Borghesi ◽  
...  
Keyword(s):  
Dry Matter ◽  
Fermentation Process ◽  
Total Volatile ◽  
Salmonella Spp ◽  
Fermented Fish ◽  
Quality Product ◽  
Microbiological Control ◽  
Sensory Analyses ◽  
And Staphylococcus Aureus ◽  
High Quality Product

Anchovies are traditional fish preserves, prepared from fermented fish of the engraulidae family, mainly in European countries. In Brazil, sardines (Sardinella brasiliensis) are an alternative fish for preparing these types of preserves, provided that the preservation process results in a high quality product. In this research, sardines were prepared for preservation and physicochemical, microbiological and sensory analyses were carried out during the preservation process. Whole or eviscerated sardines, with or without condiments/preservatives and with 20% of salt (w/w) were used. Sardines were analyzed fresh, and at 1, 15, 30, 45 and 60 days along the preservation process. The use of whole sardines, with or without condiments/preservatives, presented best results, with increased non-proteic nitrogen in the dry matter, higher levels of total volatile bases and higher contents of lactic acid and sodium chloride. The higher acidity observed in the whole sardine treatments resulted in better control of halophylic mesophilic microorganisms, which were kept under 1.4 x 10³ CFU g-1 in both treatments. Total coliforms and Staphylococcus aureus reached 21 and 3.0 x 10² CFU g-1, respectively. Escherichia coli and Salmonella spp were not present in the fresh sardines or in any of the four treatments, indicating that the concentration of salt used was appropriate to maintain the product under adequate microbiological control. Both whole or eviscerated sardines under the conditions of this experiment were appropriate in terms of the microbiological safety of the preserves. Treatments using whole fish, either with or without condiments/preservatives, also presented better sensorial properties such as color, flavor, taste and texture, as compared to the eviscerated fish treatments. Whole sardines produced good quality, anchovy-type preserves, which can be used for consumption and marketing purposes.

scholarly journals Vermicomposting—Facts, Benefits and Knowledge Gaps

Agronomy ◽  
2021 ◽  
Vol 11 (10) ◽  
pp. 1952
Author(s):  
Ana Vuković ◽  
Mirna Velki ◽  
Sandra Ečimović ◽  
Rosemary Vuković ◽  
Ivna Štolfa Čamagajevac ◽  
...  
Keyword(s):  
Bacterial Communities ◽  
Metal Content ◽  
Organic Waste ◽  
Plant Pathogens ◽  
Product Information ◽  
Knowledge Gaps ◽  
Factors Affecting ◽  
Quality Product ◽  
Waste Accumulation ◽  
High Quality Product

Industrialization and urbanization have led to an increased accumulation of waste materials that are transformed into a nutrient-rich and high-quality product called vermicompost by the vermicomposting process. Vermicomposting is an ecofriendly and economically favorable biotechnological process that involves the interaction of earthworms and microorganisms. Due to the importance of this process and its great potential in dealing with the consequences of waste accumulation, this review aims to provide key insights as well as highlight knowledge gaps. It is emphasized that there is a great challenge in understanding and clarifying the mechanisms involved in the vermicomposting process. The optimization of the factors affecting the possible application of vermicompost is crucial for obtaining the final product. Information on the composition of bacterial communities, amount of vermicompost, effect on heavy metal content, plant pathogens, diseases and organic waste selection is here recognized as currently the most important issues to be addressed. By answering these knowledge gaps, it is possible to enable wider utilization of vermicompost products.

scholarly journals The Removal of Stems from Cut Tobacco

1997 ◽  
Vol 17 (2) ◽  
pp. 49-55
Author(s):  
D Zielke ◽  
R Liebe
Keyword(s):  
Pilot Plant ◽  
High Speed ◽  
High Quality ◽  
Quality Product ◽  
Cut Tobacco ◽  
High Quality Product

Abstract The presence of stems in cut tobacco is detrimental to cigarette quality, resulting in problems during production particularly on today's high-speed makers. Incomplete threshing and the use of unthreshed semi-Oriental tobaccos can increase the stem content in the cut tobacco considerably. The percentage of stems present in cut tobacco was investigated by HauniMaschinenbau AG specifically for semi-Oriental tobacco. Their findings show that not all stems present in the strips or lamina after cutting are classified as “objectionable”. However, the percentage of objectionable stems in the cut tobacco is not inconsiderable and depends on the thickness of the stems present. Reducing the objectionable stem contingent in cut tobacco is therefore a crucial concern of many cigarette manufacturers who set great store on ensuring high-quality product. HauniMaschinenbau AG offers a cut tobacco separator which has been specially designed for this purpose and also used as a cooler. A corresponding model is available in the HauniMaschinenbau AG pilot plant in Hamburg for tests using the customers’ own tobacco.

Use of the complex baking improver «Unipan Total» in the technology of bakery products

2021 ◽  
Vol 30 (6) ◽  
pp. 50-55
Author(s):  
S.V. Borisova ◽  
◽  
N.U. Mukhametchina ◽  
G.S. Sagdeeva ◽  
◽  
...  
Keyword(s):  
Quality Indicators ◽  
Weight Control ◽  
Wheat Bread ◽  
Bakery Products ◽  
High Quality ◽  
Quality Product ◽  
Conventional Methods ◽  
High Quality Product

The results of the study of the influence of various concentrations of the complex bakery improver «Unipan Total» on the properties of semi-finished products and quality indicators of bakery products are presented. Bakery products were produced using the unpaired method according to a unified recipe for Dniprovskaya buns. To obtain a high-quality product, prototypes were prepared from wheat bakery flour of the highest grade with the addition of the «Unipan Total» improver at a concentration of 0,5 to 8% to the flour weight, control ones without the improver. Organoleptic and physicochemical indicators of the quality of wheat bread samples were determined by conventional methods.

Designing and Developing Competency-Based Education Courses Using Standards

2017 ◽  
pp. 232-249 ◽  
Author(s):  
Nancy B. Hastings ◽  
Karen L. Rasmussen
Keyword(s):  
Learning Environments ◽  
High Quality ◽  
Competency Based Education ◽  
Policies And Procedures ◽  
Quality Product ◽  
Competency Based ◽  
Micro Level ◽  
Quality Learning ◽  
Education Courses ◽  
High Quality Product

Standards provide designers and developers of competency-based education courses and programs with a structure and framework that serve as a way to create quality learning environments that align objectives, instruction, and assessments. At the micro-level, standards facilitate direction of the structure, format, and content of a competency-based course that ensures a high-quality product. At the macro-level, standards help institutional administrators and faculty make good, informed decisions about program policies and procedures.

The Impact of eBay Ratings and Item Descriptions on Auction Prices

2005 ◽  
pp. 149-165
Author(s):  
Mark P. Sena ◽  
C. Edward Heath ◽  
Michael A. Webb
Keyword(s):  
High Quality ◽  
Price Variation ◽  
Bidding Strategies ◽  
Quality Product ◽  
Retail Prices ◽  
Auction Prices ◽  
Bid Prices ◽  
The Impact ◽  
The Relationship ◽  
High Quality Product

Buyers on eBay commonly rely on seller feedback ratings to determine bidding strategies.  Various studies have examined the impact of eBay’s reputation system on auction outcomes.  This study builds on prior research by examining the relationship between seller ratings on auction prices for two distinct product types, DVDs and designer watches and by benchmarking the bid prices against retail prices. The results show that eBay ratings explain a greater degree of price variation in Designer Watches than in DVDs.  The study also suggests that high quality product listings with such features as digital images, formatted pages, and product details may result in higher bid prices.

Pod and Seed Size Relation to Maturity and In-Shell Quality Potential in Virginia-Type Peanuts1

1996 ◽  
Vol 23 (2) ◽  
pp. 133-137 ◽  
Author(s):  
Kay L. McNeill ◽  
Timothy H. Sanders
Keyword(s):  
Size Distribution ◽  
Seed Size ◽  
Size Distributions ◽  
Shell Quality ◽  
Harvest Dates ◽  
Quality Product ◽  
Yellow Orange ◽  
Maturity Class ◽  
Size Relation ◽  
High Quality Product

Abstract In-shell peanut sales provide a consistent market for large-seeded virginia-type peanuts. In this market, maintenance of a high quality product, which includes fresh roasted peanut flavor, is a recurring challenge. A maturity-seed size-quality relationship has been established for shelled peanuts. To determine if this relationship is true for in-shell peanuts, the relationships of maturity, pod size, and seed size were investigated. In two crop years (1992 and 1993) and on four to five harvest dates, virginia-type peanuts (cv. NC 9) were harvested at Lewiston, NC and sorted into hull scrape maturity classes: black, brown, orange B, orange A, and yellow. After pods were dried, they were screened to obtain the pod size distribution. Sized pods were hand-shelled, and the seed were screened to obtain the seed size distribution from each pod size from each maturity class. Hull scrape pod maturity profiles revealed a decrease of ca. 14% in yellow/orange A and an increase of ca. 14% in brown/black over the 4- to 7-d harvest period. Overall, pod size distribution did not change over time although slight differences were noted between years. Pod size distributions within individual maturity classes were more variable. The data indicated that the Jumbo in-shell grade contained higher percentages of brown and black maturity classes than the fancy grade. Fancy grades contained 26-49% immature pods (yellow and orange A maturity classes).

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