scholarly journals DGM 430 OFFSET WEB MACHINE PRINT QUALITY

KREATOR ◽  
2021 ◽  
Vol 2 (2) ◽  
Author(s):  
Maulana Ibrahim ◽  
Anton Hadiwibowo ◽  
Mukhyidin Djaiz ◽  
Henra Nanang Sukma
Keyword(s):  
Quality Parameters ◽  
Quality Level ◽  
Print Quality ◽  
Control Parameters ◽  
Machine Material ◽  
Control Activity ◽  
Cultural Arts ◽  
Digital World ◽  
Quality Control Parameters

The review control activity, especially the decrease in the quality of the printed output, is one of the quality control parameters carried out by each company. To get quality, of course, the company does not remain silent, there are several things that need to be done or provided by the company to be able to support quality, namely man (human), machine (machine), material (material), and methods (methods). In the development of technology in an increasingly advanced digital world, companies want to continue to compete with a digital world by making breakthroughs, this of course makes the products produced by the company have a good or good quality level. In this study, there is an identification of the problem aspects that arise from the causes of the print results and how to get solutions to overcome the problems and factors that affect the quality of the print on the printed contents of the Cultural Arts Service Book using the DGM 430 Web Offset machineKeywords— Quality, Parameters, Web Offsets

scholarly journals ANALYZING THE EFFECT OF DENSITY VALUE DEVIATION ON PRINT QUALITY

KREATOR ◽  
2021 ◽  
Vol 2 (1) ◽  
Author(s):  
Soebardianto . ◽  
Septia Ardiani ◽  
Romi Setiawan
Keyword(s):  
Quality Control ◽  
Quality Parameters ◽  
Quality Level ◽  
Print Quality ◽  
Machine Material ◽  
Digital World ◽  
Quality Control Parameters ◽  
Density Values ◽  
Standard Density

The quality control activities, in particular the measurement of density values, are part of the quality control parameters carried out by each company. Companies sometimes forget about the quality parameters of the name, even though the quality can give the printed products a good guarantee in the eyes of consumers. To achieve the quality level, of course, the business does not stand idle, there are several things that need to be done or provided by the business to support the quality, namely man (human), machine (machine), material (material), and method (method). In the development of technology in an increasingly advanced digital world, companies want to continue to compete with a digital world by making inroads, this of course gives the products produced by the company a good or a good level of quality. In this discussion, there is an identification of problematic aspects arising from the deviation of density values as well as ways to obtain standard density values and factors that affect the quality of prints on book cover prints using a Heidelberg machine.Keywords—Quality Control, Density, Standart, Product, Deviation

scholarly journals Directions for Improving the Quality of Products of PJSC «Beer and Non-Alcoholic Plant «Radomyshl»

2020 ◽  
Vol 10 (513) ◽  
pp. 197-203
Author(s):  
O. I. Garafonova ◽  
◽  
I. F. Nechai ◽  
Keyword(s):  
Product Quality ◽  
Product Life Cycle ◽  
Quality Parameters ◽  
Quality Level ◽  
Business Organization ◽  
High Quality ◽  
The World ◽  
Developing Directions ◽  
Quality Of Products

In the world, product quality has long been one of the major instruments for ensuring the economic development of companies. Achieving high quality parameters, in turn, is an important part of the economic strategy of any success-oriented business organization. The article is aimed at developing directions for improving products of PJSC «Beer and Non-Alcoholic Plant «Radomyshl». The object of the research is the quality of beer produced by PJSC «Beer and Non-Alcoholic Plant «Radomyshl». The assessment of the quality level of the selected product in accordance with the requirements of DSTU 3888:2015 was carried out using the following groups of indicators: microbiological, organoleptic and physic-chemical. The process of assessing the product quality parameters is presented, which consists of seven consecutive stages and is carried out throughout the product life cycle. The factors under the influence of which the quality of products are formed and which may cause deviation from the specified quality parameters are analyzed and structured. The defects that appear due to these factors have been identified. The basis for improving the quality of products is primarily a thorough study of changes in demand for the business organization products. Three groups of measures are singled out, with the help of which one can achieve the desired level of product quality, namely: technological, organizational and socio-economic. A complex of priority measures to improve the quality of products of PJSC «Beer and Non-Alcoholic Plant «Radomyshl» is proposed. The element of scientific novelty is the development of an algorithm for the implementation of measures to improve the quality of products. During the implementation of measures to improve the quality, it is necessary to carry out systematic monitoring and generate reports on the implementation of the project in order to make possible an adjustment of the final result.

scholarly journals DEVELOPMENT AND RESEARCH CANDIES WITH INCREASED BIOLOGICAL VALUE WITH PROTEIN-FAT COMPOSITE

2017 ◽  
Vol 6 ◽  
pp. 16-21 ◽  
Author(s):  
Sergiy Bochkarev ◽  
Nataliya Cherevichna ◽  
Igor Petik ◽  
Anna Belinska ◽  
Oleksandra Varankina ◽  
...  
Keyword(s):  
Quality Control ◽  
Plant Proteins ◽  
Control Parameters ◽  
Sunflower Seeds ◽  
Children And Young People ◽  
Consumer Evaluation ◽  
Quality Control Parameters ◽  
Different Content ◽  
Positive Effect

The composition of "truffle" cream candies enriched with polyunsaturated fatty acids of ω-3 group, sesamol and tocopherols antioxidants and plant proteins in the digestible form was developed. Cream candies contain a protein-fat composite based on flax, sesame and sunflower seeds. These products can be used both in everyday and in special nutrition of athletes, soldiers, heavy manual workers, children and young people. It was determined that the oxidative stability of the model creamy candy mass increased with the concentration of protein-fat composite in it. The positive effect of the plant supplement on taste, aroma and "mouth-feeling" sensation parameters was proved by the obtained profilogram of organoleptic quality control parameters of experimental samples of candy masses with different content of protein-fat composite. Thus, it was established that the protein-fat composite in the composition of sweets improved its organoleptic and physicochemical quality control parameters, and also increased shelf life. The development allows to increase the consumer evaluation of the quality of "truffle" cream candies and, accordingly, their competitiveness.

scholarly journals The Influence of Brand on Consumer Quality Assessment of Clothes: A Case Study of the Polish Market

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Renata Salerno-Kochan ◽  
Paweł Turek
Keyword(s):  
Product Quality ◽  
Quality Parameters ◽  
Quality Level ◽  
Brand Name ◽  
Assessment Time ◽  
Result Analysis ◽  
Consumer Assessment

AbstractThis article presents the results of research carried out based on consumer assessment of the quality of clothing using sensory analysis. The study aimed to determine the role of the brand and information about it in assessing product quality and identify the quality parameters that distinguish brands of a similar quality level. An attempt was also made to classify popular brands of clothing available on the Polish market based on the parameters that determine their quality. A significant impact of the brand name on the sensory assessment of clothes’ quality has been reported. The study has shown that assessors attribute higher rating values to quality features when they know the product brand; moreover, the brand and its information shortens the assessment time, which may suggest that it simplifies and facilitates consumers’ decision-making process. The result analysis has led to the identification of three groups of the factors determining the quality of clothing products: fabric composition, workmanship, and all other variables. It has also led to the separation of three clusters, characterized by different levels of product quality, for which sets of features distinguishing a given category were determined.

scholarly journals Processing methods for feather meal and aspects of quality.

1990 ◽  
Vol 38 (4) ◽  
pp. 681-695
Author(s):  
A.F.B. van der Poel ◽  
A.R. El-Boushy
Keyword(s):  
Quality Control ◽  
Thermal Processing ◽  
Time Pressure ◽  
Temperature Pattern ◽  
Control Parameters ◽  
Feather Meal ◽  
Legal Requirements ◽  
Meal Quality ◽  
Quality Control Parameters

This overview covers processing equipment and possible quality control parameters with respect to the thermal processing of feathers. The final quality of feather meal depends mainly on the time/pressure (temperature) pattern during hydrolysation of feathers, arising from legal requirements for sterilization. Some aspects of feather meal quality are discussed. (Abstract retrieved from CAB Abstracts by CABI’s permission)

scholarly journals Comparative Evaluation of Some Commercial Clopidogrel Tablets Available in Yemen

2018 ◽  
Vol 13 (2) ◽  
pp. 79
Author(s):  
Bassam Abduh Ali ◽  
Mohammed Gameel Al-haddad ◽  
Abdullah Ahmed Areqi
Keyword(s):  
Quality Parameters ◽  
In Vitro Dissolution ◽  
Dissolution Time ◽  
Dissolution Profile ◽  
Disintegration Time ◽  
Weight Variation ◽  
Quality Control Parameters ◽  
Variation Range

Clopidogrel is a medication to reduce the risk of heart disease and taken orally. Quality of drug characterizes the production process and every phamaceutical company strives for it but often it is very difficult to achieve. This study was to investigate quality control parameters of some marketed Clopidogrel tablets. To assess the quality, eight different marketed brands of Clopidogrel 75 mg tablets available in Yemeni market collected from different pharmacies in Hodeida city. Different quality parameters like weight variation, hardness, thickness and friability were determined according to established protocols. Then the in-vitro dissolution test, potency, disintegration time were also carried out. UV-spectrophotometer was used to determine the percentage released and assay at 218 nm. All the brands comply the requirements of Pharmacopoeia as they showed acceptable weight variation range. Friability of all brands was less than 1% and no significant differences in disintegration times as they disintegrated within 15 minutes. In case of dissolution profile, all brands except C6 showed acceptable dissolution time as they released more than 60% of drug in 45 minute. The hardness of only two brands was within the range. All brands also meet the potency specifications. This study suggested that most commercially Clopidogrel tablets in Yemen maintain the quality and comply with the pharmacopeia specifications.

Effect of 1-methylcyclopropene on the quality of minimally processed pineapple fruit

2003 ◽  
Vol 43 (2) ◽  
pp. 177 ◽  
Author(s):  
A. S. Budu ◽  
D. C. Joyce
Keyword(s):  
Ascorbic Acid ◽  
Respiration Rate ◽  
Electrolyte Leakage ◽  
Acid Treatment ◽  
Visual Quality ◽  
Quality Parameters ◽  
Quality Level ◽  
Minimally Processed ◽  
Pineapple Fruit

Rapid deterioration is a problem with minimally processed pineapple fruit. Effects of 1-methylcyclopropene treatment with or without ascorbic acid treatment on respiration rate, browning and other quality parameters were investigated for minimally processed fruit stored at 4.5°C for 12 days in air. 1-methylcyclopropene treatment reduced respiration rate and browning, and maintained more acceptable visual quality in pineapple fruit slices. 1-methylcyclopropene-treated pineapple fruit slices reached an unacceptable visual quality level after day 8. In contrast, untreated slices were unacceptable after 4 days storage. Respiration rate was reduced from about 5.8 mL CO2/kg.h in control fruit to about 4.8–5.0 mL CO2/kg.h in 1-methylcyclopropene-treated fruit at 12 days. Lightness of control pineapple slices reduced from L* 77 to 65 over 12 days, while 1-methylcyclopropene-treated fruits remained at about L* 72. 1-methylcyclopropene treatment increased electrolyte leakage from pineapple slices. Apart from further suppression of respiration rate, there was no benefit of using 1-methylcyclopropene at above 1.0 μL/L. 1-methylcyclopropene treatment reduced ascorbic acid loss from 44% for untreated fruit to 29% for 1-methylcyclopropene-treated fruit at the end of the 12-day storage. An additive effect of 1-methylcyclopropene treatment was recorded for pineapple fruit slices dipped in 2% (w/v) ascorbic acid solution for 3 min. Ascorbic acid treatment resulted in reduced browning, electrolyte leakage and fruit softening. Therefore, 1-methylcyclopropene treatment helps maintain the quality of minimally processed pineapple fruit at least partially by reducing the hydrolysis of endogenous ascorbic acid.

scholarly journals Quality Control of Wild Berries Honey Syrup

2013 ◽  
Vol 70 (2) ◽  
pp. 114
Author(s):  
Laura Stan ◽  
Alina Maria Hangan ◽  
Sevastiata Muste
Keyword(s):  
Quality Control ◽  
Quality Criteria ◽  
Quality Parameters ◽  
Control Parameters ◽  
Total Sugars ◽  
Long Period ◽  
Quality Control Parameters ◽  
Valuable Method ◽  
Basic Quality ◽  
Wild Berries

This paper presents the quality control parameters of wild berries honey syrup . The product was created in laboratory (wild berries: honey, 1:4 w/w) and there were no changes recorded in overall quality over 6 months preservation at 1-2°C. Basic quality parameters of the product were evaluated: humidity, pH, acidity, hydroxymethylfurfural, diastase, total sugars and ascorbic acid. Methods developed by Internantional Honey Commission and Romanian Food Quality Standards were applied during this study. The product presented qood quality criteria and it was highly appreciated by consumers who tasted it. This study presents a valuable method to preserve fresh widberries in honey over a long period of time. The economical value of this experiment resides in making these fruits available outside the harvesting season.

scholarly journals Influence of Printing Substrate on Quality of Line and Text Reproduction in Flexography

2021 ◽  
Vol 11 (17) ◽  
pp. 7827
Author(s):  
Dean Valdec ◽  
Krunoslav Hajdek ◽  
Igor Majnarić ◽  
Darijo Čerepinko
Keyword(s):  
Quality Parameters ◽  
Print Quality ◽  
Scientific Contribution ◽  
Coated Paper ◽  
Test Form ◽  
Oriented Polypropylene ◽  
Analysis Of Results ◽  
Uncoated Paper ◽  
Surface Spread

This study characterizes and compares the parameters of the quality reproduction of fine elements in flexography on coated and uncoated paper as well as on OPP film (oriented polypropylene). A monochrome test form was created and printed using cyan UV ink. The analysis of results confirms the importance of interaction between the printing substrate and ink; it also indicates identical line and text deformations on the print. Quality reproduction on coated paper is higher in relation to OPP film for all the research parameters. The ink penetrates significantly more and with more irregularity into the pores and throats of the uncoated paper, which results in less homogeneous elements, and in such way that it loses its original shape. In coated paper and OPP film, the ink spreads more on the substrate area which gives it a significantly more homogeneous shape. However, due to the surface spread of the ink, the biggest changes in the size of fine elements are noticeable in the OPP film. The scientific contribution of this paper is based on the comparison of print quality parameters of fine elements, which can contribute to the optimization of the production process and quality of the final graphical product.

Quality of Governance at the Communal Level in Poland: an Exploratory Study of the Worst Performer Case From the Opolskie Province

2020 ◽  
Vol 21 (1) ◽  
pp. 22-55
Author(s):  
Bartosz Czepil
Keyword(s):  
Exploratory Study ◽  
Quality Index ◽  
Extreme Case ◽  
Quality Level ◽  
Case Method ◽  
Major Conclusion ◽  
Second Stage ◽  
Quality Of Governance ◽  
Governance Quality

The objective of this paper is an attempt to explain the determinants of the lowest governance quality level in one of the communes of the Opolskie Province, Poland. The first stage of the research consisted in developing a commune-level governance quality index in order to measure the quality of governance in the 60 communes of the Opolskie Province. Subsequently, the commune with the lowest score in the index was qualified for the second stage of the research which was based on the extreme case method. The major conclusion from the research is that the commune leader's governance style which allowed him to hold on to power for many terms of office was responsible for generating low governance quality. Furthermore, the low quality of governance was not only the effect of the governance style but also the strategy aimed at remaining in the commune leader office for many terms.

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