Influence of technological factors on the process of production and quality of bread from spelt flour

2020 ◽  
Vol 8 (14) ◽  
pp. 137-144
Author(s):  
Oksana Naumenko ◽  
◽  
Tetiana Polonska ◽  
Inna Hetman ◽  
Nataliia Bela ◽  
...  
Keyword(s):  
Technological Factors

Optimization of Rolling Modes on the Mill 1700 of JSC "ArselorMittal Temirtau" with Aim to Increase Quality of Sheet Rolled Products

2015 ◽  
Vol 1095 ◽  
pp. 786-794
Author(s):  
A.B. Naizabekov ◽  
V.A. Talmazan ◽  
S.N. Lezhnev ◽  
E.A Panin ◽  
А.S. Erzhanov ◽  
...  
Keyword(s):  
Surface Defects ◽  
Mechanical Damage ◽  
Rolling Process ◽  
Rolled Sheet ◽  
Strip Rolling ◽  
Technological Factors ◽  
Second Stage ◽  
Sheet Surface ◽  
Cold Rolled

Used the influence of technological factors of the rolling process on the intensity of the rolling out of the defect to determine the value of deformation and the coefficient of use of the plasticity resource. Introduced the notion of residual coefficient of plasticity resource in the second stage of transformation of the defect. Found that the causes of deterioration of the quality of cold-rolled sheet can be numerous defects of mechanical origin, caused by mechanical damage of the sheet surface. Conducted an analysis of profiles rolling modes, rolled on the mill 1700. With the use of existing methods calculated DUPR on workshop modes of rolling of specified profiles with and without considering the surface defects. Carried an optimization of the modes of strip rolling with surface defects.

scholarly journals Factors affecting the quality of apple juice

2021 ◽  
Vol 34 ◽  
pp. 06011
Author(s):  
Svetlana Popel ◽  
Pavel Epifanov ◽  
Larisa Yushan
Keyword(s):  
Heat Treatment ◽  
Waiting Time ◽  
Apple Juice ◽  
Juice Quality ◽  
Regression Equations ◽  
Factors Affecting ◽  
Technological Factors ◽  
Factors Of Production

This study reflects the research of technological factors of production that affect the quality of apple juice: temperature and time of sterilization, the influence of the type of used wort: gravity or a mixture of gravity and press fraction; the waiting time of the wort before the first heat treatment; as well as the presence of preheating. Regression equations have been developed that link the studied parameters and indicators of juice quality. The quantitative values of the characteristics of apple juice in the stated ranges, depending on the studied parameters, can be calculated by substituting the corresponding values in natural units into the developed regression equations.

scholarly journals Using the profile method for evaluationthe beer quality

2017 ◽  
Vol 11 (1) ◽  
Author(s):  
O. Bocharova ◽  
I. Melnik ◽  
D. Hnatovskaya ◽  
S. Chub
Keyword(s):  
Integrated Approach ◽  
Analysis Data ◽  
The Body ◽  
Organoleptic Properties ◽  
Scoring Method ◽  
Rheological Analysis ◽  
Profile Method ◽  
Technological Factors ◽  
Low Alcohol

The expediency of using the profile method of analysis for assessing the influence of technological factors on the quality of beer has been established. The characteristics for the evaluation of beer quality by the profile method are chosen. The results obtained using the profile method give a more complete picture of the properties of beer than the results of the scoring method. Each of the samples was analyzed and studied. The results of analysis of such criteria as aroma, flavor, appearance and physicochemical parameters are demonstrated on profilograms. Estimation of flavor is the most difficult, since this concept includes a complex sensation of taste, aroma and consistency, determined in the oral cavity. To confirm the organoleptic properties of the «body» of the best sort of beer, rheological analysis data were presented. Such an integrated approach will allow fully studying the properties of a low-alcohol beverage and clearly demonstrating the advantages of a profile method of analysis.

scholarly journals Impact Of Corrosion Effect On The Quality And Safety Of Refractory Materials

2019 ◽  
Vol 1 (1) ◽  
pp. 760-767
Author(s):  
Marek Šolc ◽  
Martin Kotus ◽  
Eva Grambalová ◽  
Juraj Kliment ◽  
Pavol Palfy
Keyword(s):  
Refractory Material ◽  
Refractory Materials ◽  
Technological Equipment ◽  
Quality And Safety ◽  
Qualitative Properties ◽  
Operating Life ◽  
Corrosive Media ◽  
Technological Factors ◽  
High Temperature Processes

AbstractThe quality of refractory materials plays an important role especially in high temperature processes. In case of violation of qualitative properties of refractory materials, the safety of the use of the technological equipment in which these materials are used is compromised. The requirements on the quality of refractories and their properties are now high, as their operating life should be as long as possible. The aim of the article is to point out the quality of refractory material in contact with corrosive media, to analyze the technological factors that affect the quality and safety of technological equipment. An analysis of the refractory material, as well as the analysis of the melt was performed. Subsequently, an experiment was realized, which was evaluated by macroscopic analysis and chemical analysis. After the experiments, we found that the melt had penetrated the masonry and consequently created corrosion layers in the masonry. These layers have affected the life of the material and reduced the safety of the technological equipment in which they were used.

Critical Success Factors of IS Implementation

2015 ◽  
Vol 3 (8) ◽  
pp. 192-212
Author(s):  
Iqbal Saad Al Saleh
Keyword(s):  
Information Technology ◽  
Critical Success Factors ◽  
Success Factors ◽  
Vital Role ◽  
Successful Implementation ◽  
Technological Factors ◽  
Is Implementation ◽  
Critical Success ◽  
Quality Of Products

Recently, the use of information technology has become important and critical, for organizations, as it enhance the quality of products and integrity of organizational services. However, the implementation of such systems is still problematic. Due to globalization and the variation in the monetary, social and technological environments, Information Systems (IS) have turned out to be an imperative feature and high priority for different kind of organizations. In this regard, critical success factors play a vital role in successful implementation of IS. This paper evaluates and analyzes the critical success factors (CSFs) of IS implementation from the Saudi managers’ perspective in different industries in Saudi Arabia. This study will also present the illustration or identification of 19 critical success factors, which are based on a review of literatures and the first phase of a study in Saudi industries. The study will also rank those 19 factors in a logical way and will characterize them into three categories of factors, including organisational, human and technological factors.

Hospital Information Systems Replacement and Healthcare Quality

2012 ◽  
Vol 1 (3) ◽  
pp. 1-12 ◽  
Author(s):  
Anargyros Chryssanthou ◽  
Iraklis Varlamis ◽  
John Constantine Sarivougioukas ◽  
Ioannis Apostolakis
Keyword(s):  
Information System ◽  
Quality Of Healthcare ◽  
Healthcare Services ◽  
Working Environment ◽  
Economic Factors ◽  
System Operation ◽  
Technological Factors ◽  
Hospital Managers ◽  
New Information

The aim of this paper is to develop a methodology for deciding when a Hospital Information System (HIS) must be replaced and in addition to discuss how the decision for system replacement affects the quality of healthcare services. In the hypothesis, the Hospital IS has been in operation for a period of time and the Hospital managers have to choose between the replacement with a new Information System (IS) and the continuation of its use. Leaving aside the economic factors concerning the return of a possible investment, the decision is still difficult and will be based on scientific and technological factors. The proposed methodology employs confidential information from the Hospital, which relates to the system operation and usability, the satisfaction of doctors and patients, etc. It also examines the entire working environment and common factors that affect the choice of Hospital managers (e.g., financial constraints).

scholarly journals FACTORS AFFECTING THE REPRODUCTIVE QUALITY OF PIGS UNDER CONDITIONS OF LLC "BASHKIR MEAT COMPANY"

2020 ◽  
Vol 38 (4) ◽  
pp. 148-158
Author(s):  
I.N. Tokarev ◽  
◽  
S.F. Dimeeva ◽  
Keyword(s):  
Survival Rate ◽  
Young Stock ◽  
Factors Affecting ◽  
Technological Factors ◽  
Average Fertility

The article provides material on determining the influence of some technological factors and the genotype of pigs in the main herd on the reproductive qualities of sows. Analysis of the breeding campaign in IC 2 "Mirny" LLC "Bashkir Meat Company" for 2017-2019. showed that the number of cases during the analyzed period increased by 1.6%, incl. for the main queens - by 10.3%, and for the checked ones, on the contrary, decreased by 21.3%. In general, analyzing the productivity of the broodstock of SK 2 "Mirny" LLC "Bashkir Meat Company", it can be noted that in 2019 12256 farrows were received, of which 79.7% - from the main queens and 20.3% - from the checked sows. The average fertility of queens for the breeds raised was 15.0 heads, incl. in the main queens - 15.4 heads, in the tested queens - 13.4 heads. The greatest multiple (16.1 heads) was revealed in purebred breeding of the Yorkshire breed. The average large-sized piglets in the complex is 1.38 kg, the survival rate for weaning is 93.1%, and the yield of business piglets is 13.6 heads. It has been established that the reproductive qualities of sows are relatively stable throughout the year, which is associated with the maintenance of an optimal microclimate in the livestock premises of the pig complex. When receiving marketable fattening young stock, preference should be given to parental genotypes YxJ, YxL.

scholarly journals Influence of Genotype and Agrofond on the Quality of Wheat Varieties from Transylvania

2010 ◽  
Vol 67 (2) ◽  
Author(s):  
Simona MAN ◽  
Sevastita MUSTE ◽  
Anamaria POP(BIROU) ◽  
Carmen CHIRCU ◽  
Vlad MURESAN ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Crude Protein ◽  
Organic Fertilizers ◽  
Quality Indices ◽  
Wheat Grain ◽  
Wheat Varieties ◽  
Technological Factors ◽  
Baking Quality ◽  
Different Doses

The paper presents and analyzes the baking quality indices of indigenous wheat varieties (Arieşan, Apullum and Dumbrava) grown at S.C.D.A. Turda during 2008-2009 crop year, under agrofond influence. Results showed that the genetics and technological factors contribute to change in fairly wide limits of chemical composition of wheat grain. Experiencing the three wheat varieties different doses of organic fertilizers (N50P50K50 kg/ha şi N50P50K50 + N50P30 kg/ha), crude protein values range between 13,73% (N50P50K50 kg/ha ) and 15,78% (N50P50K50 + N50P30 kg/ha) in Arieşan variety, between 12,71% (N50P50K50 kg/ha ) şi 15,13% (N50P50K50 + N50P30 kg/ha) in Apullum variety and between 12,95 (N50P50K50 kg/ha ) şi 15,05% (N50P50K50 + N50P30 kg/ha) in Dumbrava variety. Also the values of wet gluten content varies between 32,55% influenced by N50P50K50 kg/ha and between 37,65% - 39,05% influenced by N50P50K50 + N50P30 kg/ha.

scholarly journals INFLUENCE OF TECHNOLOGICAL FACTORS ON THE STATE OF STRESS AND STRAIN IN THREE‐LAYER REINFORCED CONCRETE STRUCTURES

2006 ◽  
Vol 12 (3) ◽  
pp. 195-204 ◽  
Author(s):  
Linas Juknevičius ◽  
Gediminas Marčiukaitis ◽  
Juozas Valivonis
Keyword(s):  
Layered Structures ◽  
Stress And Strain ◽  
Initial State ◽  
Important Condition ◽  
Technological Factors ◽  
Concrete Shrinkage ◽  
State Of Stress ◽  
Effective Performance ◽  
Materials Used

The layered structures are the most efficient building structure elements that distinguish as lightweight and serves for both structural and thermal insulation purposes. The effective performance of all layers is very important condition for the layered structures during its service. The influence of various technological factors on the quality of the layered structures is analysed in this paper. Such technological factors include the quality of the bond between the layers, the composition and processing of the materials used for the layers, different shrinkage strains of the different layers, reinforcement ratio etc. The calculation method and equations for calculating the initial state of stress and strain caused by the concrete shrinkage are presented in the article.

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