scholarly journals The Decision-Making Approach Based on the Combination of Entropy and Rov Methods for the Apple Selection Problem

2017 ◽  
Vol 3 (3) ◽  
pp. 81 ◽  
Author(s):  
Ayşegül Tuş Işık ◽  
Esra Aytaç Adalı
Keyword(s):  
Decision Making ◽  
Apple Juice ◽  
Fruit Juice ◽  
Entropy Method ◽  
Selection Problem ◽  
Fresh Market ◽  
Juice Concentrate ◽  
Acidity Level ◽  
Selection Of ◽  
Apple Juice Concentrate

Apple juice concentrate is the second consumed fruit juice all around the world, behind the orange juice concentrate. The characteristics of the apple juice concentrate namely the acidity level and the sweetness of the processed product vary depending on the variety of the apple. So the selection of the most appropriate apple among the alternatives in the fresh market is not easy task for food companies. This selection may be handled as Multi Criteria Decision Making (MCDM) problem. This paper presents the new decision making approach based on two MCDM methods, Entropy and ROV (Range of Value), for the apple selection problem of a food company that produces apple juice concentrate. Entropy method determines the weights of the criteria whereas ROV method ranks the alternatives. The invention of this paper is Entropy and ROV are combined firstly in the literature.

scholarly journals The Decision-Making Approach Based on the Combination of Entropy and Rov Methods for the Apple Selection Problem

2017 ◽  
Vol 8 (1) ◽  
pp. 81 ◽  
Author(s):  
Ayşegül Tuş Işık ◽  
Esra Aytaç Adalı
Keyword(s):  
Decision Making ◽  
Apple Juice ◽  
Fruit Juice ◽  
Entropy Method ◽  
Selection Problem ◽  
Fresh Market ◽  
Juice Concentrate ◽  
Acidity Level ◽  
Selection Of ◽  
Apple Juice Concentrate

Apple juice concentrate is the second consumed fruit juice all around the world, behind the orange juice concentrate. The characteristics of the apple juice concentrate namely the acidity level and the sweetness of the processed product vary depending on the variety of the apple. So the selection of the most appropriate apple among the alternatives in the fresh market is not easy task for food companies. This selection may be handled as Multi Criteria Decision Making (MCDM) problem. This paper presents the new decision making approach based on two MCDM methods, Entropy and ROV (Range of Value), for the apple selection problem of a food company that produces apple juice concentrate. Entropy method determines the weights of the criteria whereas ROV method ranks the alternatives. The invention of this paper is Entropy and ROV are combined firstly in the literature.

scholarly journals Optimizing of extraction of bioactive components from Sea Buckthorn (Hippophae Rhamnoides L.) pomace and develope of antioxidant-enriched apple juice

2018 ◽  
Vol 12 (1) ◽  
pp. 1-7
Author(s):  
Diana Furulyas ◽  
Viktória Dobó ◽  
Dóra Székely ◽  
Rentsentdavaa Chaagnadorj ◽  
Éva Stefanovits-Bányai ◽  
...  
Keyword(s):  
Apple Juice ◽  
Fruit Juice ◽  
Sea Buckthorn ◽  
Water Mixture ◽  
Bioactive Components ◽  
Antioxidant Content ◽  
Juice Concentrate ◽  
Extraction Agent ◽  
Optimum Extraction ◽  
Selection Of

In our study, we were looking for an alternative to use of sea buckthorn pomace to open new opportunities. The dried pomace was extracted in a different method to achieve the highest antioxidant content. Ethanol and acetone were used as solvents, applied in different concentration. For the selection of the optimum extraction method, four spectrophotometric measurements were performed. With the best extract, three types of apple juice were made from apple juice concentrate by diluting it with different percentages of water and pomace extracts. The spectrophotometric measurements were also performed for juice samples to check the increase in amount of antioxidant components in the apple juice. Acceptability of enriched juices was determined by sensory evaluation and short market research. Based on the results the optimum extraction agent is 40 m/m % acetone for enriching apple juice. The results showed that there is a demand for the consumption of enriched juice with sea buckthorn pomace extracts and the fruit juice enriched with the 1:1 ratio of extract: water mixture is the most optimum according to sensory evaluators. Further examination could reveal whether the extracted antioxidant content of the pomace could be used as bio-preservatives in the food industry.

scholarly journals Detection of Apple Juice Concentrate in the Manufacture of Natural and Sparkling Cider by Means of HPLC Chemometric Sugar Analyses

2004 ◽  
Vol 52 (2) ◽  
pp. 201-203 ◽  
Author(s):  
Domingo Blanco Gomis ◽  
Daysi Muro Tamayo ◽  
Belén Suárez Valles ◽  
Juan J. Mangas Alonso
Keyword(s):  
Apple Juice ◽  
Juice Concentrate ◽  
Apple Juice Concentrate

Fruit infected with Paecilomyces niveus: A source of spoilage inoculum and patulin in apple juice concentrate?

Food Control ◽  
2019 ◽  
Vol 97 ◽  
pp. 81-86 ◽  
Author(s):  
Megan N. Biango-Daniels ◽  
Abigail B. Snyder ◽  
Randy W. Worobo ◽  
Kathie T. Hodge
Keyword(s):  
Apple Juice ◽  
Juice Concentrate ◽  
Apple Juice Concentrate

Material Selection Using a Novel Multiple Attribute Decision Making Method

2012 ◽  
pp. 252-266
Author(s):  
R. V. Rao ◽  
B. K. Patel
Keyword(s):  
Decision Making ◽  
Fuzzy Logic ◽  
Decision Maker ◽  
Design Process ◽  
Material Selection ◽  
Multiple Attribute Decision Making ◽  
Decision Makers ◽  
Selection Problem ◽  
Multiple Attribute ◽  
Selection Of

Selection of a most appropriate material is a very important task in design process of every product. There is a need for simple, systematic, and logical methods or mathematical tools to guide decision makers in considering a number of selection attributes and their interrelations and in making right decisions. This paper proposes a novel multiple attribute decision making (MADM) method for solving the material selection problem. The method considers the objective weights of importance of the attributes as well as the subjective preferences of the decision maker to decide the integrated weights of importance of the attributes. Furthermore, the method uses fuzzy logic to convert the qualitative attributes into the quantitative attributes. Two examples are presented to illustrate the potential of the proposed method.

Supplier Selection Under Conditions of Uncertainty

2019 ◽  
Vol 12 (4) ◽  
pp. 42-54
Author(s):  
Farouq Alhourani ◽  
Umesh Saxena
Keyword(s):  
Decision Making ◽  
Supplier Selection ◽  
Maximum Entropy Method ◽  
Probability Function ◽  
Real Life ◽  
Entropy Method ◽  
Risk And Uncertainty ◽  
Chain Management ◽  
Risk Condition ◽  
Selection Of

Supplier selection is one of the critical decision-making problems in supply chain management. The purpose of this research is to investigate the process that is commonly used for calculating a “score” for each supplier when certain attributes are used. In decision making theory, the selection of “best” alternative can be done under three different conditions: certainty, risk, and uncertainty. Most of the current research uses “certainty” conditions. This article suggests that the “uncertainty” condition should be used in supplier selection as it corresponds to real-life more than the certainty or risk condition. “Maximum entropy” method is used to ascertain the probability function of the outcomes. Once the probability functions are known, means and variance can be calculated, and the suppliers can be evaluated.

IgE-Reactive Proteins in Cashew Apple Juice Concentrate are Removed by Filtration

2006 ◽  
Vol 117 (2) ◽  
pp. S49 ◽  
Author(s):  
S.S. Comstock ◽  
H. Kshirsagar ◽  
J.M. Robotham ◽  
K.H. Roux ◽  
S.K. Sathe ◽  
...  
Keyword(s):  
Apple Juice ◽  
Cashew Apple Juice ◽  
Cashew Apple ◽  
Juice Concentrate ◽  
Apple Juice Concentrate
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