Journal articles: 'Improved quality of products'

1

Uzakov, Yasin, Madina Kaldarbekova, and Olga Kuznetsova. "Improved technology for new-generation Kazakh national meat products." Foods and Raw Materials 8, no. 1 (February 26, 2020): 76–83. http://dx.doi.org/10.21603/2308-4057-2020-1-76-83.

Full text

Abstract:

Introduction. Extract of goji berries (Lycium Barbarum L.) and buckwheat flour (Fagopýrum esculéntum L.) possess antioxidant and antimicrobial properties. As a result, they can be used to improve traditional Kazakh horse-meat formulations to obtain functional cooked and smoked meat products. These natural biologically active substances can improve the oxidative stability of pigments, lipids, and proteins of finished products. The research objective was to assess the potential of goji extract and buckwheat flour as additives that can improve the oxidative stability and general quality of Kanagat, a national Kazakh cooked and smoked horse-meat product. Goji extract and buckwheat flour were used in two concentrations – 0.5% and 1.0%. Study objects and methods. The research featured sensory evaluation of taste, smell, color, determination of color parameters (L*, a*, b*), pH, free amine nitrogen, total carbonyl proteins, acid value, peroxide value and thiobarbituric acid reactive substances (TBARS), as well as a histological analysis. Results and discussion. When 1.0% of goji extract and 1.0% of buckwheat flour were added to the traditional formulation, it improved the oxidative stability and quality of the modified horse-meat product while preserving its sensory properties and colour parameters. A set of microstructural studies showed that the processing of meat products with 1.0% of goji extract and 1.0% of buckwheat flour had a destructive effect on most fibers. The affected fibers showed multiple decays of myofibrillar substance, which turned into a finegrained protein mass. The abovementioned concentration caused effective inhibition of hydrolytic changes, as well as oxidation of proteins and lipids. Conclusion. The new technology made it possible to produce a new national horse-meat product fortified with 1.0% of goji extract and 1.0% of buckwheat flour. The specified amount of biologically active additives improved the oxidative stability and quality of the product, while maintaining its sensory and color characteristics.

APA, Harvard, Vancouver, ISO, and other styles

2

Plotnikova, I. V., G. O. Magomedov, T. A. Shevyakova, V. V. Gubkovskaya, and V. E. Plotnikov. "Chocolate muffins with improved quality." Proceedings of the Voronezh State University of Engineering Technologies 81, no. 2 (November 1, 2019): 125–32. http://dx.doi.org/10.20914/2310-1202-2019-2-125-132.

Full text

Abstract:

Nowadays the production of competitive flour and chocolate confectionery products of improved quality and low cost is an important area. An alternative substitute for cocoa powder - cocoa shell powder - is promising in this regard. It can preserve the color, taste and aroma of the finished product. The objects of study were natural cocoa products obtained by cocoa beans processing - this is cocoa powder and heat-treated powder from cocoa shells. By the chemical composition the enrichment used contains a significant amount of valuable physiological effects of food substances. Compared with cocoa powder, it contains more fiber, cellulose, dietary fiber, minerals and vitamins, its energy value is 3 times lower. The introduction of cocoa shell powder into the muffins recipe intensifies the foaming process of the whipped recipe mixture, and the duration of its whipping is reduced. A rational dosage of cocoa shell powder was determined as 3.5% (by weight of the dough). According to organoleptic characteristics, samples of muffins with cocoa shell powder were not inferior to samples with cocoa powder, while their color, appearance, taste and aroma were improved. Chocolate muffins had a delicate, elastic crumb with uniform thin-walled porosity, had a smooth surface with slight detonations. The results of calculating the nutritional and energy value of the muffins showed that the "Chocolate Delight" muffins with cocoa shell powder contain more dietary fiber, minerals - K, Mg, P, Ca, vitamins - B3, B9, PP. The daily requirement for these nutrients is more than 20%, therefore the developed product can be attributed to functional products. The energy value of the developed "Chocolate Delight" sample is 34.4 kcal lower than the control.

APA, Harvard, Vancouver, ISO, and other styles

3

Li, Yan, and Cong Jing Zhang. "Vertical Integration of Agricultural products supply chain and quality Safety of Agricultural products." E3S Web of Conferences 275 (2021): 02048. http://dx.doi.org/10.1051/e3sconf/202127502048.

Full text

Abstract:

Today, food safety is a common concern in the world. As the main source of food, agricultural products’ safety is also worthy of attention. By establishing the vertical integration model of the agricultural product supply chain, the circulation links of agricultural products can be reduced, and the circulation efficiency and quality level of agricultural products can be improved. This paper assumes that under the condition of simple fresh agricultural products, there is only one wholesaler and one retailer in the agricultural product supply chain. Through the analysis of the economic model, it is concluded that the vertical integration of the agricultural product supply chain has a positive impact on the safety of agricultural products. With the improvement of the vertical integration of the supply agricultural products supply chain, the efforts of wholesalers and suppliers to ensure the safety of agricultural products have been improved, the circulation cost of agricultural products has been reduced, and the sales price of agricultural products has been reduced.

APA, Harvard, Vancouver, ISO, and other styles

4

Ursachi, Claudiu Ștefan, Simona Perța-Crișan, and Florentina-Daniela Munteanu. "Strategies to Improve Meat Products’ Quality." Foods 9, no. 12 (December 17, 2020): 1883. http://dx.doi.org/10.3390/foods9121883.

Full text

Abstract:

Meat products represent an important component of the human diet, their consumption registering a global increase over the last few years. These foodstuffs constitute a good source of energy and some nutrients, such as essential amino acids, high biological value proteins, minerals like iron, zinc, selenium, manganese and B-complex vitamins, especially vitamin B12. On the other hand, nutritionists have associated high consumption of processed meat with an increased risk of several diseases. Researchers and processed meat producers are involved in finding methods to eliminate nutritional deficiencies and potentially toxic compounds, to obtain healthier products and at the same time with no affecting the sensorial quality and safety of the meat products. The present review aims to summarize the newest trends regarding the most important methods that can be applied to obtain high-quality products. Nutritional enrichment with natural bioactive plant compounds (antioxidants, dietary fibers) or probiotics, reduction of harmful components (salt, nitrate/nitrite, N-nitrosamines) and the use of alternative technologies (high-pressure processing, cold plasma, ultrasounds) are the most used current strategies to accomplish this aim.

APA, Harvard, Vancouver, ISO, and other styles

5

Salih, Rabar Fatah, Khalina Abdan, and Aimrun Wayayok. "Improve Quality and Quantity of Plant Products by Applying Potassium Nutrient (A Critical Review)." Journal of Zankoy Sulaimani - Part A 18, no. 2 (November 12, 2015): 197–208. http://dx.doi.org/10.17656/jzs.10514.

Full text

APA, Harvard, Vancouver, ISO, and other styles

6

Suhadak and Tedjo Sukmono. "Improving Product Quality With Production Quality Control." PROZIMA (Productivity, Optimization and Manufacturing System Engineering) 4, no. 2 (March 10, 2021): 41–50. http://dx.doi.org/10.21070/prozima.v4i2.1306.

Full text

Abstract:

PT. Z is a company engaged in the plastic bag industry. The company produces plastic bags, one of which is a type of ATP 12 x 24 that is often used as plastic wrapping meatballs, sugar and others. A company is certainly required to provide the best quality on its products. To meet the needs and expectations of consumers for the quality of products, the company must improve the quality of existing products. Six sigma is a quality tool that can be used to analyze and process data to maintain or improve the quality of a product based on the process. One of the shorts used in the six sigma method is Define, Measure, Analyze, Improve and Control ( DMAIC). This research focuses on the results of product defects produced for 5 months in 2019. Because of the process analyzed there is data of proportions that are out of control in july and november. So that the data is omitted so that the data can be controlled. The sigma production level of ATP 12 x 24 is currently at the level of 4 sigma so it is necessary to improve to reach the level of 6 sigma. Pareto diagrams and fishbone diagrams can be used as tools to analyze significant factors causing product defects. And it can be known that the causative factor that can be done repair is deflated.

APA, Harvard, Vancouver, ISO, and other styles

7

Luthar, Zlata, Meiliang Zhou, Aleksandra Golob, and Mateja Germ. "Breeding Buckwheat for Increased Levels and Improved Quality of Protein." Plants 10, no. 1 (December 24, 2020): 14. http://dx.doi.org/10.3390/plants10010014.

Full text

Abstract:

Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn.) and common buckwheat (Fagopyrum esculentum Moench) are important sources of proteins with balanced amino-acid compositions, and thus of high nutritional value. The polyphenols naturally present in Tartary buckwheat and common buckwheat lower the true digestibility of the proteins. Digestion-resistant peptides are a vehicle for fecal excretion of steroids, and in this way, for bile acid elimination and reduction of cholesterol concentrations in serum. Buckwheat proteins are more effective compared to soy proteins for the prevention of gallstone formation. Tartary and common buckwheat grain that contains appropriate amounts of selenium-containing amino acids can be produced as functional food products. The protein-rich by-products of buckwheat are a good source of bioactive substances that can suppress colon carcinogenesis by reducing cell proliferation. The grain embryo is a rich source of proteins, so breeding buckwheat with larger embryos is a possible strategy to increase protein levels in Tartary and common buckwheat grain. However, chemical analysis of the grain is the most relevant criterion for assessing grain protein levels and quality.

APA, Harvard, Vancouver, ISO, and other styles

8

TING, H. Y., S. ISHIZAKI, and M. TANAKA. "?-POLYLYSINE IMPROVES THE QUALITY OF SURIMI PRODUCTS." Journal of Muscle Foods 10, no. 4 (December 1999): 279–94. http://dx.doi.org/10.1111/j.1745-4573.1999.tb00403.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

9

Kristy, Nathasa Erdya, Mustafid Mustafid, and Sudarno Sudarno. "PENERAPAN IMPROVED GENERALIZED VARIANCE PADA PENGENDALIAN KUALITAS PAVING BLOCK SEGIENAM." Jurnal Gaussian 9, no. 1 (February 28, 2020): 87–97. http://dx.doi.org/10.14710/j.gauss.v9i1.27526.

Full text

Abstract:

In quality assurance of hexagonal paving block products, quality control is needed so the products that produced are in accordance with the specified standards. Quality control carried out involves two interconnected quality characteristics, that is thickness and weight of hexagonal paving blocks, so multivariate control chart is used. Improved Generalized Variance control chart is a tool used to control process variability in multivariate manner. Variability needs to be controlled because of in a production process, sometimes there are variabilities that caused by engine problems, operator errors, and deffect in raw materials that affect the process. The purpose of this study is to apply Improved Generalized Variance control chart in controlling the quality of hexagonal paving block products and calculating the capability of production process to meet the standards. Based on the assumption of multivariate normal distribution test, it can be seen that the data of quality characteristics of hexagonal paving blocks have multivariate distribution. While based on the correlation test between variables it can be concluded that the characteristics of the quality of thickness and weight correlate with each other. The result of the control using these control chart shows that the process is statistically in control. The results of process capability analysis show that the production process has been running according to the standard because the process capability index value is generated using a weighting of 0.5 for each quality characteristic that is 1.01517. Keywords: Paving Block, Quality Control, Variability, Improved Generalized Variance, Process Capability Analysis

APA, Harvard, Vancouver, ISO, and other styles

10

Mo, Jieli, Hainan Wang, and Bo Yuan. "Learning from ICH Q6B: Quality Control Ideas to Improve the Quality Standards of Chinese Herbal Slices." Journal of AOAC INTERNATIONAL 102, no. 3 (May 1, 2019): 695–98. http://dx.doi.org/10.5740/jaoacint.18-0302.

Full text

Abstract:

Abstract Learning from the ideas of the International Conference on Harmonization Q6B guideline in the quality control of biological and biotechnological products, it is proposed to improve the quality standard system and quality control of Chinese herbal slices, from reforming the mechanism of setting standards, improving the principles of quality standards, and clarifying the basis for setting the standards. The quality standard and quality control of Chinese herbal slices need to be improved through practical strategies with reasonable technology.

APA, Harvard, Vancouver, ISO, and other styles

11

ALPEZA, IVANA, KARIN KOVAČEVIĆ GANIĆ, ANDREJA VANZO, and STANKA HERJAVEC. "Improved chromatic and sensory characteristics of Plavac Mali wines – efficiency of maceration enzymes." Czech Journal of Food Sciences 35, No. 3 (June 28, 2017): 236–45. http://dx.doi.org/10.17221/346/2016-cjfs.

Full text

Abstract:

Two commercial enzyme preparations were used in the production of wine from the Croatian autochthonous red grape variety Plavac Mali in order to improve the extraction of polyphenolic components from grapes, chromatic parameters, and sensory quality. During two vintages, the conventional maceration without enzymes was compared with the maceration using products with different characteristics: pectinase with additional cellulase and hemicellulase activity and pectinase with inactive yeast cells. Both products affected polyphenolic extraction and colour parameters: intensity and hue, and ratio between the yellow, red, and blue colour in young wines (2 months after fermentation) and at the moment of bottling (9 months after fermentation). The correlation between anthocyanins and colour intensity was very strong. The expected reduction of quantitative chromatic parameters during aging was confirmed. Significantly better results were observed in wines produced with pectinase, in relation to all analysed physical and chemical parameters. The sensory analysis showed that wines produced with pure pectolytic enzymes were significantly better than those produced without the enzymes. A product of the combination of pectolytic enzymes and inactive yeast cells had a partial influence on the improvement of the phenolic and sensory quality. The overall quality was significantly more expressed in wines produced with pectolytic enzymes, especially in young wines.

APA, Harvard, Vancouver, ISO, and other styles

12

Silvia, Evanila. "APPLICATION OF QUALITY FUNCTION DEPLOYMENT TO IMPROVE THE QUALITY OF DRY FISH BLEBERAN IN BENGKULU CITY." Jurnal Agroindustri 3, no. 2 (November 18, 2013): 116–23. http://dx.doi.org/10.31186/j.agroind.3.2.116-123.

Full text

Abstract:

The research objective is to determine the customer expectations, the activities process and their’s importance level; determine the relationship between customer expectations and process activity; determine the product’s performance against competitor’s product; and formulate recommendations for improving the product quality. The method used is Quality Function Deployment (QFD) with 42 persons as consumer respondents. The results showed that the importance level of the consumer expectations to Bleberan dried fish by ranking are moisture content, shelf life, shape, texture, price, aroma, microorganism content, colors, packaging and additives. The importance level of process activity is the drying process, packing, salting, separation and sorting, and washing or cleaning. The eminence of Bleberan dried fish in Bengkulu City is for its water content, texture and aroma when it compared to competitor products. Unfortunately, the shelf life, price and packaging are still below competitors' products. While Shape, content of microorganisms and additives of Bleberan dried fish in Bengkulu city is equal to competitors' products. The quality attributes that need to be improved is the shelf life, packaging and content of microorganisms. According to quality improvement, the three main activities of process that must be improved are drying process, packing and salting.

APA, Harvard, Vancouver, ISO, and other styles

13

Muawanah, Muawanah. "STRATEGI PENGEMBANGAN PRODUK DAN PENGENDALAIN MUTU DI PT.YAKULT INDONESIA PERSADA NIP MOJOKERTO." Al-'`Adalah : Jurnal Syariah dan Hukum Islam 1, no. 1 (March 7, 2016): 41–52. http://dx.doi.org/10.31538/adlh.v1i1.446.

Full text

Abstract:

Product development strategies and quality control are one of the keys to the company’s succes in winning the market and achieving its goals. Company products are one of the important things and must continue to be developed so that business enterprises produce products that are acceptable to consumers. Quality is no less omportant than the product development strategy, to be improved in order to improve the quality of product. PT Yakult has a strategy to reach market share that can reach international markets, namely product development strategies and quality control.

APA, Harvard, Vancouver, ISO, and other styles

14

Ilyukhina, N. V., A. Yu Kolokolova, and M. Yu Kolokolov. "Microwave treatment for improved quality and safety of dehydrated pitted apricots." Horticulture and viticulture, no. 5 (November 15, 2021): 55–61. http://dx.doi.org/10.31676/0235-2591-2021-5-55-61.

Full text

Abstract:

Dehydrated pitted apricots are widely used as a ready meal ingredient, which renders control of their quality and safety a relevant issue. Pitted apricots are rich in sugars, moisture and organic acids that serve a good medium for microorganisms. Therefore, these products require presale processing. Microwave treatment proved effective for the processing of raw and finished food products. Its impact on microorganisms depends on variant criteria, including taxonomic affiliation, total counts, dielectric cell properties and the treatment dose. The research aimed to study death kinetics in the native dried apricot surface microflora and its growth during subsequent storage. In this respect, we have studied the microwave treatment impact on dried apricot surface microflora depending on treatment dose and determined the residual microflora growth rate during subsequent storage. The doses of 120, 180 and 240 kJ at a 200 W radiation power have been shown to reduce baseline contamination of dehydrated pitted apricots by three orders of magnitude. Statistical kinetics analyses demonstrated a retarded surface microflora growth during subsequent storage. Microwave doses of 120–240 kJ (accounting for ±0.4 lg CFU/g error) exhibited a similar microflora dynamics in subsequent storage. The exposure of dried apricots to a lowest microwave field of 120 kJ ensured stability of the product microbiological dynamics.

APA, Harvard, Vancouver, ISO, and other styles

15

GHOSH, S., D. YEO, B. WILSON, and L. F. OW. "Application of char products improves urban soil quality." Soil Use and Management 28, no. 3 (May 31, 2012): 329–36. http://dx.doi.org/10.1111/j.1475-2743.2012.00416.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

16

., Yanuar. "Dampak Trasfer: Teknologi, Manajemen Dan Pemasaran Terhadap Produktivitas dan Biaya Produksi Produj Palm Sugar ( Studi Kasus Koperasi Ar-Ridho Nagari Simpang Tonang Kecamatan Duo Koto, Kabupaten Pasaman, Provinsi Sumatera Barat)." Jurnal Ekonomi 19, no. 1 (November 29, 2018): 81. http://dx.doi.org/10.24912/je.v19i1.409.

Full text

Abstract:

Limited funds, education and skill levels to make the productivit and quality of SME products in general difficult to complate in the free market. Help management, production technology, and marketing from University can improve the quality, productivity, and product marketing SMEs(coorperative). This sutdy compared the productivity and efficiency of palm sugar products Cooperative Ar-Ridho before after management assitance, technology, production and marketing by Tarumanagara University of Jakarta. The empirical findings of this study are increased productivity and improved efficiency of palm sugar products after the transfer technologycally,management,and marketing

APA, Harvard, Vancouver, ISO, and other styles

17

Batubara, Irmanida, Ninuk Purnaningsih, and Titi Mawasti. "Profile of Micro, Small, and Medium Industrial Herbal Medicine Products in Sukoharjo Regency." Jurnal Jamu Indonesia 5, no. 3 (November 16, 2020): 106–13. http://dx.doi.org/10.29244/jji.v5i3.186.

Full text

Abstract:

Sukoharjo is one of the districts in Central Java that has a large number of herbal medicine entrepreneurs, including many small and medium industries. This small and medium industry needs to improve the quality of product safety. Therefore, this study aims to obtain the profile of small and medium industry herbal medicine products in Sukoharjo Regency. A total of 6 types of products (candy (1), mixture (3), extract (1), and tea (1)) were collected and the uniform weights, water content, organoleptic, hazardous metal content and microbiological safety were determined. The results showed that the product had fulfilled the water content, lead, cadmium, and arsenic content, and fulfilled the requirements of total plate count (TPC), coliform, and yeast mold. Product quality still needs to be improved in terms of uniformity of weight and packaging labels. The conclusion of this research is the profile of small and medium industry products in Sukoharjo Regency has met safety requirements but needs to be improved in quality.

APA, Harvard, Vancouver, ISO, and other styles

18

Endzhievskaya, Irina G., Nina G. Vasilovskaya, Oksana V. Gofman, Nadezhda Y. Klindukh, and Vladislav A. Kulik. "Methods to Improve the Quality of Ceramic Products." Key Engineering Materials 839 (April 2020): 86–92. http://dx.doi.org/10.4028/www.scientific.net/kem.839.86.

Full text

Abstract:

This article presents the results of experimental studies aimed at improving the physicomechanical properties of effective hollow ceramic stones using various technological methods that will disperse, homogenize and structure the ceramic mixture by introducing industrial waste with high alumina content, dispersed reinforcement, and also mechanical activation of the molding material, accompanied by the fragmentation of clay particles to a colloidal degree of dispersion, allows eliminating the aging process. The main molding characteristics of the investigated mixtures were determined, X-ray phase analysis of ceramic masses and a shard of the control composition was performed and after dispersion, activation modes were worked out, strength characteristics of ceramic samples made of dispersed clay raw materials were determined.

APA, Harvard, Vancouver, ISO, and other styles

19

Eveleva, V. V., and T. M. Cherpalova. "INNOVATIVE DECISIONS TO IMPROVE FOOD QUALITY AND SAFETY." Food systems 2, no. 4 (December 20, 2019): 14–17. http://dx.doi.org/10.21323/2618-9771-2019-2-4-14-17.

Full text

Abstract:

The scope of the project consisted in research-based development of new complex food additives from lactic acid and its derivatives for enhancing microbiological safety and shelf life extension of healthy food products. The object of research included: trial samples of complex food additives from lactic acids and its derivatives. The samples were obtained chemically using the following basic components: food grade lactic acid with 79.6% base substance mass fraction; acetic acid with 99.8% base substance mass fraction; propionic acid with 99.6% base substance mass fraction; neutralizing agents for synthesis of salts of the acids used, and propylene glycol with 99.8% base substance mass fraction. The optimal balance of the ingredients in the formula of the additive delivers the optimal level of true acidity combined with antimicrobial and antioxidant effect, and enhances organoleptical performance and process parameters of food products. This complex food additive containing lactate and acetate features high counter-regulatory effect on testing cultures of pathogenic organisms of rope spoilage of wheat bread and can be used for production of non-perishable products. The use of complex food additive in the production of dressed fish preserves activates biochemical processes related to fish maturation and delivers improved product quality and extended shelf life.

APA, Harvard, Vancouver, ISO, and other styles

20

Yue, Jun, Lu Liu, Zhenbo Li, Daoliang Li, and Zetian Fu. "Improved quality analytical models for aquatic products at the transportation in the cold chain." Mathematical and Computer Modelling 58, no. 3-4 (August 2013): 474–79. http://dx.doi.org/10.1016/j.mcm.2011.11.003.

Full text

APA, Harvard, Vancouver, ISO, and other styles

21

Tougas, Terrence P., David Christopher, Jolyon P. Mitchell, Helen Strickland, Bruce Wyka, Mike Van Oort, and Svetlana Lyapustina. "Improved Quality Control Metrics for Cascade Impaction Measurements of Orally Inhaled Drug Products (OIPs)." AAPS PharmSciTech 10, no. 4 (October 29, 2009): 1276–85. http://dx.doi.org/10.1208/s12249-009-9312-4.

Full text

APA, Harvard, Vancouver, ISO, and other styles

22

Dubois, Pierre, Paulo Albuquerque, Olivier Allais, Céline Bonnet, Patrice Bertail, Pierre Combris, Saadi Lahlou, Natalie Rigal, Bernard Ruffieux, and Pierre Chandon. "Effects of front-of-pack labels on the nutritional quality of supermarket food purchases: evidence from a large-scale randomized controlled trial." Journal of the Academy of Marketing Science 49, no. 1 (April 24, 2020): 119–38. http://dx.doi.org/10.1007/s11747-020-00723-5.

Full text

Abstract:

AbstractTo examine whether four pre-selected front-of-pack nutrition labels improve food purchases in real-life grocery shopping settings, we put 1.9 million labels on 1266 food products in four categories in 60 supermarkets and analyzed the nutritional quality of 1,668,301 purchases using the FSA nutrient profiling score. Effect sizes were 17 times smaller on average than those found in comparable laboratory studies. The most effective nutrition label, Nutri-Score, increased the purchases of foods in the top third of their category nutrition-wise by 14%, but had no impact on the purchases of foods with medium, low, or unlabeled nutrition quality. Therefore, Nutri-Score only improved the nutritional quality of the basket of labeled foods purchased by 2.5% (−0.142 FSA points). Nutri-Score’s performance improved with the variance (but not the mean) of the nutritional quality of the category. In-store surveys suggest that Nutri-Score’s ability to attract attention and help shoppers rank products by nutritional quality may explain its performance.

APA, Harvard, Vancouver, ISO, and other styles

23

Ghobadian, A., and A. J. Terry. "How Alitalia improves service quality through quality function deployment." Managing Service Quality: An International Journal 5, no. 5 (October 1, 1995): 31–35. http://dx.doi.org/10.1108/09604529510100459.

Full text

Abstract:

In today’s competitive markets “quality” is a business imperative rather than a luxury. Increasingly in many markets “quality” is the price of entry and in others a major source of competitive advantage. The ability to design a “services package” that consistently meets the customers’ requirements is an important element of a successful quality improvement strategy. The inherent nature of “service package” complicates the design problems. Quality function deployment (QFD) is a systematic technique for designing products or services that are based on customers’ requirements. QFD, although traditionally associated with the design of physical products, is equally applicable to service design. Examines how Alitalia’s experience suggests that the use of QFD techniques allows the development of a service package which effectively meets the key customers’ requirements. Presents recommendations and a framework for the specific use of QFD by service organizations, which if utilized should secure competitive advantage.

APA, Harvard, Vancouver, ISO, and other styles

24

Lyzhin, E. V., V. A. Grohovskiy, M. A. Ershov, S. Y. Dubrovin, and S. S. Dubrovina. "Half-dried fish with improved properties." Proceedings of the Voronezh State University of Engineering Technologies 83, no. 1 (June 3, 2021): 192–203. http://dx.doi.org/10.20914/2310-1202-2021-1-192-203.

Full text

Abstract:

A study of consumer preferences for dried and half-dried fish products among respondents regularly visiting large retail sites in the city of Murmansk was conducted. It was found that more than two-thirds of respondents prefer to purchase high-quality dried and half-dried fish products; the weight of the purchased package of this product does not have a significant value. Sensory evaluation of extracts of 16 phytoproducts was carried out and the following highest-scoring ones were selected: chamomile flowers; golden mustache; linden flowers and sand immortelle flowers. Experiments of salting Atlantic salmon fillets and cod fillets in a weak saline solution with phytoextract for 12-96 hours were carried out; the ratio of fish, saline solution and aqueous extract of phytoproducts were 1:1:0.01. The most acceptable duration of weak finished salting is established not to be exceeding 48 hours. Experiments on drying the semi-finished product were carried out to establish the quality characteristics and the maximum duration of dehydration of the dried and half-dried fish product. Studies of the dehydrated product carried out every 4 hours by the sensory evaluations, the content and activity of water Aw established the most acceptable drying time, not exceeding 36 hours. Studies of dried fish products were carried out every 20 days according to organoleptic, chemical and microbiological parameters during the 80-day storage period. An acceptable storage period (shelf life) at the temperature of 0 - minus 5 ? of dried and half-dried vacuumed fish has been established to be of two months. Based on the results of the experiments, the technical specifications and technological instructions for the production of a new type of dried and half-dried formed fish with improved properties were developed.

APA, Harvard, Vancouver, ISO, and other styles

25

Mi, Chuanmin, Yetian Chen, Zhipeng Zhou, and Ching-Torng Lin. "Product redesign evaluation: An improved quality function deployment model based on failure modes and effects analysis and 2-tuple linguistic." Advances in Mechanical Engineering 10, no. 11 (November 2018): 168781401881122. http://dx.doi.org/10.1177/1687814018811227.

Full text

Abstract:

An improved quality function deployment model based on integration of design failure mode and effects analysis and 2-tuple linguistic is proposed to guide the design scheme selection in the product redesign process. By adopting the entropy weight approach, the risk priority number of the risk assessment index is improved. Meanwhile, the improved results are fed back in quality function deployment to reassess the target values. In addition, the accuracy of the model on the basis of 2-tuple linguistic is improved in the process of information evaluation and data processing. Finally, the model is applied in the case of gear reducer to demonstrate its applicability. This model can not only improve the product’s reliability, but also enhance the quality of product by taking the customers’ needs and product’s risk priority number into consideration simultaneously and therefore improve the market competitiveness of the products.

APA, Harvard, Vancouver, ISO, and other styles

26

Dabasso, Buke G., Anselimo O. Makokha, Arnold N. Onyango, Julius M. Mathara, and Qabale D. Badake. "Effect of Temperature, Storage Containers and Improved Hygiene on Microbial Safety and Chemical Quality of Traditional Meat Products." European Journal of Agriculture and Food Sciences 3, no. 4 (August 24, 2021): 71–77. http://dx.doi.org/10.24018/ejfood.2021.3.4.317.

Full text

Abstract:

Preservation of meat and meat products is important due to its short shelf life and perishability. The pastoralists of Northern Kenya processed and preserved traditional meat products for consumption. The traditional meat products are relished food both for nutritional and cultural heritage among the Borana pastoralists. The study was carried out to assess the microbial safety and chemical quality of traditional meat products. The samples were collected immediately after processing and transported in a cool box to the food laboratory for microbial analysis and determination of changes related to lipid oxidation during storage for seven weeks at ambient temperature and at refrigerated temperature (5 °C). Microbiological quality of the samples was assessed by Total Viable Count (TVC), Escherichia coli count, Staphylococcus aureus count and yeast and mold count. Result showed that Staphylococcus aureus, yeasts and molds were detected in the products and there was increase of Staphylococcus aureus count from (1.44 log10 CFU/g) to (2.28 log10 CFU/g)) during storage at ambient temperature for seven weeks. Samples stored at refrigerated 5oC showed less counts of microbial load. The peroxide value, acid value and thiobarbituric acid levels were below the value associated with meat spoilage during the expected shelf life. Reduction of moisture during drying of traditional meat products and cooking of meat at high temperature contributed towards reduction of microbial load. However, poor handling and post contamination may lead to poor microbial quality of traditional meat products.

APA, Harvard, Vancouver, ISO, and other styles

27

Bayona-Oré, Sussy, Josselyn Chamilco, and Dayvis Perez. "Applying CMMI Best Practices to Improve Processes." MATEC Web of Conferences 292 (2019): 01065. http://dx.doi.org/10.1051/matecconf/201929201065.

Full text

Abstract:

Today more and more organizations are demanding quality software products. To cover this demand, companies that provide computer solutions focus on the quality of their processes to generate value in a competitive market. This article presents the case study of an educational institution that decides to use the best practices of CMMI to improve the areas of management processes of requirements, verification and validation. The results of the improvement process show that the practices were improved, the defects decreased and the customer satisfaction was improved.

APA, Harvard, Vancouver, ISO, and other styles

28

Zhou, Limin, Moses Chow, and Zhong Zuo. "Improved quality control method for Danshen products—Consideration of both hydrophilic and lipophilic active components." Journal of Pharmaceutical and Biomedical Analysis 41, no. 3 (June 2006): 744–50. http://dx.doi.org/10.1016/j.jpba.2005.12.032.

Full text

APA, Harvard, Vancouver, ISO, and other styles

29

Vairaktarakis, George L. "Optimization tools for design and marketing of new/improved products using the house of quality." Journal of Operations Management 17, no. 6 (November 1999): 645–63. http://dx.doi.org/10.1016/s0272-6963(99)00020-0.

Full text

APA, Harvard, Vancouver, ISO, and other styles

30

Kasapis, Stefan. "Developing Minced Fish Products of Improved Eating Quality: An Interplay of Instrumental and Sensory Texture." International Journal of Food Properties 12, no. 1 (January 2009): 11–26. http://dx.doi.org/10.1080/10942910802252171.

Full text

APA, Harvard, Vancouver, ISO, and other styles

31

Muth, Mary, Shawn Karns, Lisa Mancino, and Jessica Todd. "How Much Can Product Reformulation Improve Diet Quality in Households with Children and Adolescents?" Nutrients 11, no. 3 (March 14, 2019): 618. http://dx.doi.org/10.3390/nu11030618.

Full text

Abstract:

Improvements in the healthfulness of packaged foods and beverages through reformulation could help reduce the prevalence of obesity among children and adolescents through improved diet quality. This study assessed changes in calories and four nutrients (saturated fat, total sugars, sodium, and dietary fiber) from 2012 through 2014 for packaged products frequently consumed by children and adolescents, simulated effects of potential improvements in 12 frequently consumed product categories based on actual purchasing patterns, and compared differences in prices of healthier versus less healthy products. Analysis of trends showed limited evidence that healthfulness of foods improved over the years examined. Simulation results showed minimal changes for calories and sodium, but daily intake of saturated fat could decrease by 4%, sugar consumption could decrease by 5%, and dietary fiber consumption could increase by 11% if products were reformulated to meet an existing healthfulness standard. Using a higher standard, caloric intake could decline by 4%, saturated fat by 6%, sugar by 9%, and sodium by 4%, and dietary fiber could increase by 14%. Healthier versions of most products ranged from an average of 3 to 12 cents more per serving, but not all healthier versions were more costly. Overall, reformulation is a potential avenue for improving diet quality in households with children and adolescents, but price could be a barrier to purchasing healthier products for some households.

APA, Harvard, Vancouver, ISO, and other styles

32

Serik, Maksym, Olga Samokhvalova, Iryna Kholobtseva, Natalia Fedak, Olena Bolkhovitina, Nataliia Sova, and Kristina Chornei. "Determining the influence of protein-mineral additives on the properties of butter cookies emulsion." Eastern-European Journal of Enterprise Technologies 4, no. 11(112) (August 30, 2021): 42–49. http://dx.doi.org/10.15587/1729-4061.2021.237890.

Full text

Abstract:

This paper reports the results of studying the influence of two types of protein-mineral additives on the properties of butter biscuit emulsion. The additives are considered as a source of digestible calcium compounds and as a functional and technological component that can improve the quality of buttery flour products. The parameters for pre-hydration of additives in the environment of cow's milk for better implementation of their functional and technological characteristics have been substantiated. It was established that the use of protein-mineral additives in the manufacture of emulsions in the amount of up to 7 % leads to an increase in the emulsification capacity of model systems by 1.5...1.65 times. Improved emulsion resistance has been proven, in particular after heat treatment. It was established that using 5...7 % of the additive produces a pronounced thermal stabilizing effect. After heat treatment at a temperature of 90...95 °C during 3×60 s, when using the protein-mineral additive, a volume of the released water and fat phase increases by 12...25 %. When applying the improved additive, a volume of the released phases increases by 3...10 %. A lower degree of coalescence of the fat phase as part of the emulsion when using the improved protein-mineral additive was microscopically confirmed. The fact of increasing the effective viscosity of emulsions when using up to 7 % of the improved protein-mineral additive was established. This is a positive fact in terms of stabilizing the emulsions and improving their stability as one of the important factors related to the quality of finished flour confectionery. It was established that the improved form of the additive, due to the content of chondroitin sulfates, provides for a better effect on the characteristics of emulsions, which should have a positive influence on the quality of flour-based buttery products.

APA, Harvard, Vancouver, ISO, and other styles

33

Venugopal, V., S. N. Doke, and Paul Thomas. "Radiation Processing to Improve the Quality of Fishery Products." Critical Reviews in Food Science and Nutrition 39, no. 5 (July 1999): 391–440. http://dx.doi.org/10.1080/10408699991279222.

Full text

APA, Harvard, Vancouver, ISO, and other styles

34

&NA;. "Novartis recalls products, aims to improve quality at site." Reactions Weekly &NA;, no. 1385 (January 2012): 1. http://dx.doi.org/10.2165/00128415-201213850-00001.

Full text

APA, Harvard, Vancouver, ISO, and other styles

35

Ganantrya, Pandila Diahtaradipa, Amna Hartiati, and Cokorda Anom Bayu Sadyasmara. "STRATEGI PENINGKATAN KUALITAS PRODUK AYAM GORENG RUMAH MAKAN AYAM GORENG ASLI PRAMBANAN RENON, DENPASAR." JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI 7, no. 1 (April 2, 2019): 21. http://dx.doi.org/10.24843/jrma.2019.v07.i01.p03.

Full text

Abstract:

Consumer satisfaction in a restaurant can be improved through good product quality in accordance with the wishes and needs of consumers. Improving product quality is an important problem for a restaurant because it is beneficial for restaurants and consumers. The purpose of this study are: (1) to know the attributes of fried chicken that are considered important by consumers in the original Prambanan fried chicken restaurant, (2) to measure the level of importance of the quality of fried chicken products, (3) to measure the level of consumer satisfaction with the quality of fried chicken products and (4) knowing the strategy to improve the quality of fried chicken products. This study uses the Quality Function Deployment (QFD) method. The results of this study indicate that there are 11 attributes of product quality that are considered important by consumers with very important criteria. The biggest value of consumer interest is the attribute of fried chicken taste of 3.78. On the value of consumer satisfaction attributes of fried chicken chili variants have the smallest value of 3.08 with the highest IR of 1.30 need to provide and improve the quality of the product on the attributes of the fried chicken chili sauce. Keywords: fried chicken, product quality, customer satisfaction, quality function deployment (QFD)

APA, Harvard, Vancouver, ISO, and other styles

36

Kim, Tae-Kyung, Hae-In Yong, Samooel Jung, Hyun-Wook Kim, and Yun-Sang Choi. "Technologies for the Production of Meat Products with a Low Sodium Chloride Content and Improved Quality Characteristics—A Review." Foods 10, no. 5 (April 28, 2021): 957. http://dx.doi.org/10.3390/foods10050957.

Full text

Abstract:

In recent years, consumer concerns regarding high levels of sodium chloride (NaCl) intake have increased, given the associated risk of cardiovascular disease. This has led food industries to consider lowering the use of sodium in food products. However, it is well known that the addition of NaCl to meat products enhances their quality, including water-holding capacity, emulsification capacity, juiciness, and texture. Thus, it is difficult to completely remove salt from meat products; however, it is possible to reduce the salt content using salt substitutes, flavor enhancers, textural enhancers, or other processing technologies. Several recent studies have also suggested that processing technologies, including hot-boning, high pressure, radiation, and pulsed electric fields, can be used to manufacture meat products with reduced salt content. In conclusion, as the complete removal of NaCl from food products is not possible, combined technologies can be used to reduce the NaCl content of meat products, and the appropriate technology should be chosen and studied according to its effects on the quality of the specific meat product.

APA, Harvard, Vancouver, ISO, and other styles

37

Voropaeva, N., V. Karpachev, V. Varlamov, and Oleg L. Figovsky. "Influence of Improved (Nano) Systems on Cultivated Corn Growth, Development and Yield." International Letters of Chemistry, Physics and Astronomy 28 (February 2014): 1–7. http://dx.doi.org/10.18052/www.scipress.com/ilcpa.28.1.

Full text

Abstract:

Using physiologically active, complex, polyfunctional, multicomponent (nano) systems – (nano) chips in the pre-sowing soya treatment (nano) technology allows precise seeding; enhancing field seed germination; reducing plant morbidity rate considerably or even deleting disease incidents; increasing plant adaptability to unfavorable environmental conditions; expanding crop yield; improving products quality by not using toxic chemical means of plant protection; intensifying competitive ability of agricultural products as well as assuring environmental safety in crop cultivation regions.

APA, Harvard, Vancouver, ISO, and other styles

38

Golijan, Jelena, and Mile Sečanski. "Organic plant products are of more improved chemical composition than conventional ones." Food and Feed Research, no. 00 (2021): 1. http://dx.doi.org/10.5937/ffr0-30907.

Full text

Abstract:

Considering the negative effects of conventional agricultural production, organic food production is a sustainable approach to production, which preserves the environment and protects human health. Organic products are products of high quality, without residues of pesticides and other harmful chemicals. Through the review of literature data, the authors of this paper presented a comparative study on the chemical compositions of organically vs. conventionally grown plants and their products. Dry matter, nitrates, sugars, vitamins, macro-and microelements, as well as, secondary metabolites have been singled out. The analysis of collected data revealed that organic products contained more dry matter, significantly fewer nitrates, fewer proteins and a higher proportion of amino acids, more sugars, vitamin C, numerous macro-and microelements (particularly Fe, Mg and P), more polyphenols and they had higher total antioxidant capacity than conventional products. Although many authors have been dealing for many years with the comparison of the nutritional composition of organic and conventional food products, a clear consensus whether organic products have an improved chemical composition compared to conventional products has not been reached yet, i.e. the conclusions are ambivalent. Therefore, further long-term studies are necessary to clarify the existing doubts.

APA, Harvard, Vancouver, ISO, and other styles

39

Golijan, Jelena, and Mile Sečanski. "Organic plant products are of more improved chemical composition than conventional ones." Food and Feed Research 48, no. 2 (2021): 79–117. http://dx.doi.org/10.5937/ffr48-30907.

Full text

Abstract:

Considering the negative effects of conventional agricultural production, organic food production is a sustainable approach to production, which preserves the environment and protects human health. Organic products are products of high quality, without residues of pesticides and other harmful chemicals. Through the review of literature data, the authors of this paper presented a comparative study on the chemical compositions of organically vs. conventionally grown plants and their products. Dry matter, nitrates, sugars, vitamins, macro-and microelements, as well as, secondary metabolites have been singled out. The analysis of collected data revealed that organic products contained more dry matter, significantly fewer nitrates, fewer proteins and a higher proportion of amino acids, more sugars, vitamin C, numerous macro-and microelements (particularly Fe, Mg and P), more polyphenols and they had higher total antioxidant capacity than conventional products. Although many authors have been dealing for many years with the comparison of the nutritional composition of organic and conventional food products, a clear consensus whether organic products have an improved chemical composition compared to conventional products has not been reached yet, i.e. the conclusions are ambivalent. Therefore, further long-term studies are necessary to clarify the existing doubts.

APA, Harvard, Vancouver, ISO, and other styles

40

Goemaere, Olivier, Seline Glorieux, Marlies Govaert, Liselot Steen, and Ilse Fraeye. "Phosphate Elimination in Emulsified Meat Products: Impact of Protein-Based Ingredients on Quality Characteristics." Foods 10, no. 4 (April 17, 2021): 882. http://dx.doi.org/10.3390/foods10040882.

Full text

Abstract:

The addition of phosphates to meat products improves the emulsifying and gelling properties of meat proteins, in turn enhancing overall product quality. The current market trend towards additive-free products and the health issues related to phosphate challenge the industry to develop phosphate-free meat products. The aim of this study was to evaluate the potential of seven protein-based ingredients (pea, blood plasma, gelatin, soy, whey, egg, and potato) to remediate quality losses of emulsified meat products (cooked sausages) upon phosphate elimination. First, the intrinsic gelling and emulsifying characteristics of the proteins were assessed. Next, the proteins were added to phosphate-free sausages, of which quality characteristics during production (viscoelastic behavior and emulsion stability) and of the final products (texture, cooking loss, and pH) were screened. Blood plasma and soy were superior in phosphate-free cooked sausages, as no significant differences in hardness, cooking yield, or stability were found compared to phosphate-containing sausages. Egg and pea also improved the previously mentioned quality characteristics of phosphate-free sausages, although to a lesser extent. These insights could not entirely be explained based on the intrinsic gelling and emulsifying capacity of the respective proteins. This indicated the importance of a well-defined standardized meat matrix to determine the potential of alternative proteins in meat products.

APA, Harvard, Vancouver, ISO, and other styles

41

Andira, Andira, and Dwi Haryanto. "Analisis Penerapan Konsep Lean Manufacturing pada Penurunan Defect Knuckle Arm Steering dengan Metode PDCA di PT.PQR." JIE Scientific Journal on Research and Application of Industrial System 4, no. 1 (August 6, 2019): 33. http://dx.doi.org/10.33021/jie.v4i1.746.

Full text

Abstract:

PT. PQR produces casting for automotive products. Based on data from the Quality Control department, there are several products with high defect levels and most of defect products are categorized as scrap that make the company's efficiency decrease. This condition is very detrimental to the company because it will add costs that should not be spent. Therefore, this research is conducted on the causes of defects for finding the solutions. The results of the observation showed that the data during January - March 2017 knuckle arm steering products had a defect rate of 20.04% with macro shrinkage as the biggest contributor. In March-July 2017 improvements were made with the concept of lean manufacturing with the PDCA method. The results of these improvements provide improved quality of knuckle arm steering products so that defects are reduced by 15.01% to 5.03%. Then the cost incurred before improvement is Rp. 2,626,160 and after improvement is Rp 2,224,890

APA, Harvard, Vancouver, ISO, and other styles

42

Guo, Yan Yan, Min Gang Lin, Hua Li, Hong Bo Liang, Bo Xiang Liu, and Zhong Dong Liu. "The Research on the Improvement of Flour Fermented Products by Benzoyl Peroxide." Advanced Materials Research 343-344 (September 2011): 1029–34. http://dx.doi.org/10.4028/www.scientific.net/amr.343-344.1029.

Full text

Abstract:

This paper studied improved properties for fermented products by Benzoyl peroxide. The proofing speed and whiteness is as the index, this paper studied the use effect by adding different concentration and temperature of BPO, and discussed the influence on rheological properties. Research shows:the BPO optimal adding quantities are 40mg /kg for the improvement of fermented products.It can not only improve the proofing speed and food quality of fermented products, but also be able to improve flour color. While, if the adding amount of BPO is too large, the proofing speed and whiteness of fermented products would decline.

APA, Harvard, Vancouver, ISO, and other styles

43

Setiawan, Erwin, and Christian Herdinata. "Reliability, Conformance Dan Perceived Quality Dalam Meningkatkan Kualitas Produk." BIP's JURNAL BISNIS PERSPEKTIF 7, no. 1 (January 30, 2015): 1–8. http://dx.doi.org/10.37477/bip.v7i1.267.

Full text

Abstract:

This research aims to increase the dimensions of reliability, suitability, and the impression of quality in an effort to improve the quality of fish fillet products STB. The object of this research is Sumber Tujuh Berkat company. The subjects of this research are customers, similar companies, experts, and the owner. Using purposive sampling, seven informants chosen by researchers as informants. Primary data are taken based on the results of depth interviews and documentation to the informants. Secondary data is taken from STB’s company data, reference books, journals, and the Internet that can support this research. The data collection techniques used are in depth interview and documentation. In testing the validity of the data, the researcher uses triangulation techniques. The triangulation used is source triangulation. The sources used are customers, similar companies, experts, and STB’s owner. The result of this study is how to improve the quality of fish fillet STB’s products. This improvement was made on the dimensions of reliability, conformance, and the perceived quality of fish fillet STB’s products. The way to do is training the employees regarding the filleting process which is true to the knowledge of experts, STB need to replace old equipment with a fish fillet special equipment, STB need to cooperate to fish breeder so the materials purchased has a uniform size and weight, and STB needs to get permission from BPOM to impress the product quality can be improved in the eyes of consumers.

APA, Harvard, Vancouver, ISO, and other styles

44

Wang, Zhenhua, and Youling Chen. "Research on Assembly Scheduling of Complex Electromechanical Products Based on Improved Particle Swarm Optimization." Journal of Physics: Conference Series 2229, no. 1 (March 1, 2022): 012011. http://dx.doi.org/10.1088/1742-6596/2229/1/012011.

Full text

Abstract:

Abstract The assembly shop production scheduling of complex electromechanical products is a typical discrete variable NP-hard problem. In order to solve the assembly job scheduling problem of a large transformer assembly shop, an improved particle swarm algorithm is used to solve the optimal assembly task scheduling result. In order to minimize the maximum completion time, the traditional particle swarm optimization (PSO) algorithm was improved according to the characteristics of large transformer assembly process. First, the two-stage coding method of process and assembly team is adopted. Then, in order to improve the quality of the initial solution, the initialization method that minimizes the completion time is selected, and the adaptive inertia weight optimization speed update formula is adopted. Finally, the simulation study is carried out with relevant example data. Compared with the traditional PSO, the maximum completion time and convergence speed are significantly improved, which verifies the effectiveness of the improved PSO, and obtains the production scheduling Gantt chart of the workshop.

APA, Harvard, Vancouver, ISO, and other styles

45

Andi, Kiagus, Fitra Dharma, and Rindu Rika Gamayuni. "Pelatihan Peningkatan Kualitas Produk dan Pemasaran Usaha Bubuk Biji Salak di Desa Sungai Langka, Kabupaten Pesawaran." Yumary : Jurnal Pengabdian Kepada Masyarakat 1, no. 4 (June 25, 2021): 203–9. http://dx.doi.org/10.35912/yumary.v1i4.71.

Full text

Abstract:

Purpose: This activity aimed to increase the knowledge and skills of participants in improving the quality of salak seed powder drink products and increasing their marketing. This training is aimed at villagers who drive the salak seed powder business, namely the Dusun 5 Women Farmers Group (KWT), Sungai Langka Village, Gedong Tataan District, Pesawaran Regency, Lampung. Method: The service methods were carried out through surveys, training and mentoring and evaluation. Results: To increase its marketing, FEB Unila's staff have created more attractive product labels that attract more products to sell; besides, they also buy better sealer machines to improve the quality of product packaging. Conclusion: Product quality, production and sales and marketing of salak seed powder must be improved as a solution to the problem so that the villagers' economy will improve.

APA, Harvard, Vancouver, ISO, and other styles

46

Wang, Hong. "Reliability Design of Agricultural Products." Applied Mechanics and Materials 130-134 (October 2011): 681–83. http://dx.doi.org/10.4028/www.scientific.net/amm.130-134.681.

Full text

Abstract:

In recent years, agricultural products are evolving to dynamic and multiplicity. With the product features improved, the capacity and parameters increased and development to the mechanical and electrical integration, The product structure is in increasing complexity and the use conditions increasingly harsh, so the product fault and potential for failure is growing, reliability issues become increasingly prominent. Has analyzed the reliability characteristics of agricultural product, proposed the principle and method of reliability design using reliability project theory. it is very important for improving the quality and reliability of agricultural product and the majority of agricultural design workers must rise to attach great importance.

APA, Harvard, Vancouver, ISO, and other styles

47

Tao, Li Yan, and Lin Ling Shou. "Quality Knowledge Management Facing Collaborative Products Manufacturing." Advanced Materials Research 482-484 (February 2012): 2293–96. http://dx.doi.org/10.4028/www.scientific.net/amr.482-484.2293.

Full text

Abstract:

In the knowledge-economic century, technologies and ideas of knowledge management to are becoming the important means to improve quality management for enterprises to win the core competition. This paper focuses on identifying the quality knowledge and activities of quality management in the collaborative manufacturing process, distinguishing quality knowledge in the quality management which exist large numbers of data and building a quality knowledge management system model based on knowledge maps.

APA, Harvard, Vancouver, ISO, and other styles

48

Ishii, Ayumu, Akitoshi Shiotari, and Yoshiaki Sugimoto. "Quality control of on-surface-synthesised seven-atom wide armchair graphene nanoribbons." Nanoscale 12, no. 12 (2020): 6651–57. http://dx.doi.org/10.1039/c9nr10942k.

Full text

Abstract:

Atomic-scale characterization of products by scanning probe microscopy clarified that the quality of on-surface-synthesised graphene nanoribbons was improved by increasing the precursor deposition amount.

APA, Harvard, Vancouver, ISO, and other styles

49

Bekkerman, Anton, Gary W. Brester, and Tyrel J. McDonald. "A Semiparametric Approach to Analyzing Differentiated Agricultural Products." Journal of Agricultural and Applied Economics 45, no. 1 (February 2013): 79–94. http://dx.doi.org/10.1017/s1074070800004594.

Full text

Abstract:

When consumers have heterogeneous perceptions about product quality, traditional parametric methods may not provide accurate marginal valuation estimates of a product's characteristics. A quantile regression framework can be used to estimate valuations of product characteristics when quality perceptions are not homogeneous. Semiparametric quantile regressions provide identification and quantification of heterogeneous marginal valuation effects across a conditional price distribution. Using purchase price data from a bull auction, we show that there are nonconstant marginal valuations of bull carcass and growth traits. Improved understanding of product characteristic valuations across differentiated market segments can help producers develop more cost-effective management strategies.

APA, Harvard, Vancouver, ISO, and other styles

50

Liu, Yun, Bin Shi Xu, Pei Jing Shi, and Bo Hai Liu. "A Research on Remanufacturing Products Quality Control." Advanced Materials Research 314-316 (August 2011): 2162–67. http://dx.doi.org/10.4028/www.scientific.net/amr.314-316.2162.

Full text

Abstract:

The quality of remanufacturing products, which is always restricting the development of remanufacturing industry, is one of sixty-four-dollar questions. By detecting the cores, process control in remanufacturing production and certificating remanufacturing products, quality control of remanufacturing products is studied. Because of cores different in original states, remanufacturing is in low-volume on the whole. Based on Bayesian posterior analysis, the paper improves the control chart and uses the previous data to monitor the production process. Finally, some advances are given to remanufacturing product certification.

APA, Harvard, Vancouver, ISO, and other styles

Journal articles on the topic 'Improved quality of products'

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles