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Journal articles on the topic 'Product development of functional workwear'

Author: Grafiati

Published: 4 June 2021

Last updated: 17 February 2022

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1

Burmistrova, O. V., T. K. Losik, and E. S. Shuporin. "Physiological and hygienic substantiation of development of a technique of an estimation of overalls for protection working in the heating environment on indicators of a thermal condition." Russian Journal of Occupational Health and Industrial Ecology, no. 12 (December 25, 2019): 1013–19. http://dx.doi.org/10.31089/1026-9428-2019-59-12-1013-1019.

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Sanitary and hygienic assessment of overalls for workers in a heating environment is currently carried out only on the physical, mechanical and hygienic properties of the materials from which it is made, not taking into account the effect of clothing on the thermal state of the human body and its heat and moisture exchange with the environment. Th e results of studies of the thermal and functional state of a person performing physical work in a heating environment showed differences in the formation of the thermal load on the body depending on the air temperature and the type of workwear used to protect against production hazards, as well as the significance of the thermophysical parameters of the materials (air permeability, vapor permeability, hygroscopicity) of which it is made. In addition, the development and manufacture of new materials with special protective properties, including using nanotechnology, expanding their assortment for the manufacture of workwear dictates the need to test their protective properties not only at the stands, but also in finished products in experimental studies involving humans. Th erefore, it is urgent to develop a methodology for evaluating workwear according to indicators of a person’s thermal state, which allows determining the degree of influence of the whole complex of environmental factors, labor process and workwear on the thermal state of people working in a heating environment in order to predict it and establish the work schedule in relation to specific conditions. Th e technique is intended for organizations involved in the design and development of workwear used in a heating environment, as well as materials for its manufacture; for testing laboratories performing sanitary-hygienic assessment of personal protective equipment.

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Korger, Michael, Alexandra Glogowsky, Silke Sanduloff, Christine Steinem, Sofie Huysman, Bettina Horn, Michael Ernst, and Maike Rabe. "Testing thermoplastic elastomers selected as flexible three-dimensional printing materials for functional garment and technical textile applications." Journal of Engineered Fibers and Fabrics 15 (January 2020): 155892502092459. http://dx.doi.org/10.1177/1558925020924599.

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Three-dimensional printing has already been shown to be beneficial to the fabrication of custom-fit and functional products in different industry sectors such as orthopaedics, implantology and dental technology. Especially in personal protective equipment and sportswear, three-dimensional printing offers opportunities to produce functional garments fitted to body contours by directly printing protective and (posture) supporting elements on textiles. In this article, different flexible thermoplastic elastomers, namely, thermoplastic polyurethanes and thermoplastic styrene block copolymers with a Shore hardness range of 67A–86A are tested as suitable printing materials by means of extrusion-based fused deposition modelling. For this, adhesion force, abrasion and wash resistance tests are conducted using various knitted and woven workwear and sportswear fabrics primarily made of cotton, polyester or aramid as textile substrates. Due to polar interactions between thermoplastic polyurethane and textile substrates, excellent adhesion and high fastness to washing is observed. While fused-deposition-modelling-printed polyether-based thermoplastic polyurethane polymers keep their abrasion–resistant properties, polyester-based thermoplastic polyurethanes are more prone to hydrolysis and can be partially degraded if presence of moisture cannot be excluded during polymer processing and printing. Thermoplastic styrene compounds generally exhibit lower adhesion and abrasion resistance, but these properties can be sufficient depending on the requirements of a particular application. Soft thermoplastic styrene filaments can be processed down to a Shore hardness of 70A resulting in three-dimensional printed parts with good quality and comfortable soft-touch surface. Finally, three demonstrator case studies are presented covering the entire process to realize the customized and three-dimensional printed textile. This encompasses product development and fabrication of a textile integrated custom-fit back protector and knee protector as well as customized functionalization of a technical interior textile for improved acoustic comfort. In the future, printing material modifications by compounding processes have to be taken into account for optimized functional performance.

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3

Bjerck, Mari. "Developing Work Uniforms for Women: The Role of Ethnographic Research." Journal of Business Anthropology 5, no. 1 (December 9, 2016): 137. http://dx.doi.org/10.22439/jba.v5i1.5220.

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This article is makes use of fieldwork to discuss and analyse a Norwegian product development project aimed at developing workwear for women in male dominated manual occupations. Making use of ethnographic methods and analysis can be valuable in showing how users’ experiences and practices can be studied also where there are poorly developed concepts and language for formulating and discussing products, such as workwear in use. The article aims at answering how ethnographic studies may contribute to the development of products and services. Understanding people and things in their everyday relations and achieving action-oriented results may be a challenge in innovation and development processes. This article explores such challenges in studying the use of clothes in specific work contexts, as well as capturing and mediating this experience with workwear in use.

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4

Sas, Daria, and John Lindström. "Advancing Development of Product-service Systems Using Ideas from Functional Product Development." Procedia CIRP 21 (2014): 242–46. http://dx.doi.org/10.1016/j.procir.2014.03.170.

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5

Sethi, Rajesh. "New Product Quality and Product Development Teams." Journal of Marketing 64, no. 2 (April 2000): 1–14. http://dx.doi.org/10.1509/jmkg.64.2.1.17999.

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New product quality has been found to have a major influence on the market success and profitability of a new product. Firms are increasingly using cross-functional teams for product development in hopes of improving product quality, yet researchers know little about how such teams affect quality. The author proposes and tests a series of hypotheses regarding how new product quality is affected by team characteristics (functional diversity and information integration) and contextual influences (time pressure, product innovativeness from the firm's perspective, customers’ influence on the product development process, and quality orientation in the firm). The findings reveal that quality is positively related to information integration in the team, customers’ influence on the product development process, and quality orientation in the firm. New product quality is negatively influenced by the innovativeness of the new product from the firm's perspective. However, information integration mitigates the negative effect of innovativeness on quality. Quality orientation weakens the relationship between information integration and quality. Time pressure and functional diversity do not have any effect on product quality.

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6

Awais, Muhammad, Sybille Krzywinski, Bianca-Michaela Wölfling, and Edith Classen. "A validation study on the thermal simulation of the human body-clothing-environment system through wear trials." Journal of Engineered Fibers and Fabrics 16 (January 2021): 155892502110413. http://dx.doi.org/10.1177/15589250211041361.

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The following analysis deals with the validation study for the already published thermal simulation of the human body-clothing-environment system through wear trials. Three test persons and a clothing system were selected for this study. The simulation process chain includes 3D scanning, clothing fit considering the deformation properties of fabrics, 3D analysis of air gaps between skin and clothing, and thermophysiological analysis of the human body taking into account different metabolic rates. Moreover, subjective wear trials were performed in a climatic chamber to validate the simulation results. The results show good validation for the core body and mean skin temperature, however, discrepancies were observed on comparing the local skin temperatures. The presented simulation approach offers a holistic solution for product development in the areas of sportswear, workwear, outdoor, and protective clothing.

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7

Cozzolino, Flora, Lucia Lecce, Pierangelo Frisullo, Amalia Conte, and Matteo Alessandro Del Nobile. "Functional Food: Product Development and Health Benefits." Recent Patents on Engineering 6, no. 1 (April 1, 2012): 2–19. http://dx.doi.org/10.2174/187221212799436763.

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8

Jassawalla, Avan R., and Hemant C. Sashittal. "Cross-Functional Dynamics in New Product Development." Research-Technology Management 43, no. 1 (January 2000): 46–49. http://dx.doi.org/10.1080/08956308.2000.11671331.

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9

Fredericks, Elisa. "Cross‐functional involvement in new product development." Qualitative Market Research: An International Journal 8, no. 3 (September 2005): 327–41. http://dx.doi.org/10.1108/13522750510603370.

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10

Audet, Josée, and Joseph Pegna. "New Product Development." Industry and Higher Education 15, no. 4 (August 2001): 257–67. http://dx.doi.org/10.5367/000000001101295759.

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Mechanical Engineering and Commerce students were teamed up with the task of developing a new product, using a patented technology provided by a corporate sponsor. The context in which students worked resembled a real business setting as the tasks to be performed were similar to those of a cross-functional team responsible for the design of a new product or of an entrepreneurial team involved in a high-technology start-up. Students rated the experience as very positive: it represented an opportunity to get a taste of the ‘real world’ and learn about both new product development and the venture start-up process. The corporate sponsor also benefited from the project as it revealed a new commercial application for the company's patented technology.

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11

Hayrapetyan, A. A., V. I. Manzhesov, and S. Y. Churikova. "Development of functional meatloaf technology." Proceedings of the Voronezh State University of Engineering Technologies 82, no. 4 (January 20, 2021): 142–46. http://dx.doi.org/10.20914/2310-1202-2020-4-142-146.

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Many scientists and experts believe that combining meat and vegetable raw materials is the most promising way to solve the problem of healthy eating. The combination of raw materials allows you to obtain original high-quality food products of various compositions, expand the range of this type of product and allows you to use optimal customized recipes to ensure the best consistency and biological value. The article discusses the development of a technology for obtaining a functional food product using meat and vegetable components. The aim of the study is to develop a combined food product for therapeutic, prophylactic and functional purposes. An original recipe for rabbit meatloaf with the addition of plant components is proposed. According to the developed technology, the production of meat loaves was made on the basis of a balanced ratio of the main food ingredients, providing improved digestibility, assimilability, biological value while achieving the best consistency. Rabbit meat is used as a meat component. Chickpea flour, pine nuts, fenugreek seeds, paprika, table salt, black pepper were used as plant components. The quality assessment by organoleptic and physicochemical indicators was carried out according to generally accepted methods. This recipe made it possible to obtain a food product of a functional orientation, balanced in chemical composition, containing vegetable and animal proteins, fats, a sufficient amount of carbohydrates, group B vitamins, vitamins A, C, E, K, PP and such biologically significant elements as iron, calcium, potassium, sodium, magnesium, phosphorus, manganese, zinc, iodine, etc., with high organoleptic characteristics. The mass fraction of protein was at least 18.2%, fat - 13.0%, carbohydrates - 1.5%. The calorie content of 100 g of finished meatloaf was 183 Kcal.

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12

Lofstrand, Magnus. "Functional Product Development Challenges Collaborative Working Environment Practices." International Journal of e-Collaboration 3, no. 4 (October 2007): 63–80. http://dx.doi.org/10.4018/jec.2007100104.

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13

Patel, Priyanka, Kayla Ellis, Rajitha Sunkara, Loius Shackelford, Simon Ogutu, Lloyd T. Walker, Josh Herring, and Martha Verghese. "Development of a Functional Food Product Using Guavas." Food and Nutrition Sciences 07, no. 10 (2016): 927–37. http://dx.doi.org/10.4236/fns.2016.710092.

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14

Shirokova, Nadezhda, Pavel Kobylyatsky, and Tatyana Demyanova. "DEVELOPMENT OF TECHNOLOGY OF COMBINED FUNCTIONAL MEAT PRODUCT." Scientific Life 14, no. 12 (December 2019): 1910–16. http://dx.doi.org/10.35679/1991-9476-2019-14-12-1910-1916.

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15

Grujic, Slavica, and Mirjana Grujcic. "Consumer’s research for new functional bakery product development." Applied Technologies and Innovations 12, no. 1 (June 15, 2016): 1–16. http://dx.doi.org/10.15208/ati.2016.01.

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16

Lin, Jun, Kah Hin Chai, Aarnout C. Brombacher, and Yoke San Wong. "Optimal overlapping and functional interaction in product development." European Journal of Operational Research 196, no. 3 (August 2009): 1158–69. http://dx.doi.org/10.1016/j.ejor.2008.05.030.

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17

Hayrapetyan, A. A., V. I. Manzhesov, and S. Y. Churikova. "Development of functional meat paste technology." Proceedings of the Voronezh State University of Engineering Technologies 82, no. 4 (January 20, 2021): 126–31. http://dx.doi.org/10.20914/2310-1202-2020-4-126-131.

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Most scientists agree that combining meat and vegetable raw materials is the most promising way to solve the problem of healthy eating. The combination of raw materials allows you to obtain a variety of high-quality products, expands the range and allows you to enter the optimal customized recipes to ensure the best consistency and biological value of the finished product. The article discusses the development of a technology for obtaining a functional food product using meat and vegetable raw materials. The aim of the study is to develop a combined food product for therapeutic, prophylactic and functional purposes. An improved recipe for rabbit meat paste with the addition of plant components is proposed. The developed technology was used to produce meat pastes based on a balanced ratio of the main food ingredients, providing improved digestibility, assimilability, biological value while achieving the best consistency. Rabbit meat is used as a meat component. Chickpea flour, onions, garlic, sesame oil, carrots, table salt, cloves, ground black pepper, paprika, broth and water were used as plant components. The broth obtained after boiling the rabbit is used. Quality assessment by organoleptic and physicochemical parameters was carried out according to generally accepted methods. This recipe made it possible to obtain a food product of a functional orientation, balanced in chemical composition, containing vegetable and animal proteins, fats, a sufficient amount of carbohydrates, vitamins A, C, E and such biologically significant elements as iron, calcium, potassium, sodium, magnesium, phosphorus, manganese, zinc, iodine, etc., with high organoleptic characteristics. The mass fraction of protein was at least 16.5%, fat - 17.2%, carbohydrates - 1.5%. The calorie content of 100 g of finished paste was 226 Kcal.

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18

Stone, Robert B., and Kristin L. Wood. "Development of a Functional Basis for Design." Journal of Mechanical Design 122, no. 4 (August 1, 1999): 359–70. http://dx.doi.org/10.1115/1.1289637.

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Functional models represent a form independent blueprint of a product. As with any blueprint or schematic, a consistent language or coding system is required to ensure others can read it. This paper introduces such a design language, called a functional basis, where product function is characterized in a verb-object (function-flow) format. The set of functions and flows is intended to comprehensively describe the mechanical design space. Clear definitions are provided for each function and flow. The functional basis is compared to previous functional representations and is shown to subsume these attempts as well as offer a more consistent classification scheme. Applications to the areas of product architecture development, function structure generation, and design information archival and transmittal are discussed. [S1050-0472(00)00704-2]

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19

Afriliana, Asmak, Achmad Subagio, and Aminah Abdullah. "Development of New Product 'Cocoa Spirulina as Functional Food'." Advance Journal of Food Science and Technology 14, no. 5 (August 25, 2018): 131–37. http://dx.doi.org/10.19026/ajfst.14.5910.

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20

AbdulAlim, Tamer S., Abeer F. Zayan, Pedro H. Campelo, and Amr M. Bakry. "Development of new functional fermented product: mulberry-whey beverage." Journal of Nutrition, Food Research and Technology 1, no. 3 (October 18, 2018): 64–69. http://dx.doi.org/10.30881/jnfrt.00013.

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21

Gemser, Gerda, and Mark A. A. M. Leenders. "Managing Cross-Functional Cooperation for New Product Development Success." Long Range Planning 44, no. 1 (February 2011): 26–41. http://dx.doi.org/10.1016/j.lrp.2010.11.001.

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22

Norrgren, Flemming, and Joseph Schaller. "Leadership Style: Its Impact on Cross-Functional Product Development." Journal of Product Innovation Management 16, no. 4 (July 1992): 377–84. http://dx.doi.org/10.1111/1540-5885.1640377.

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23

Connor, Tom. "Product levels as an aid to functional strategy development." Strategic Change 10, no. 4 (2001): 223–37. http://dx.doi.org/10.1002/jsc.527.

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24

Rosenblad-Wallin, Elsa. "User-oriented product development applied to functional clothing design." Applied Ergonomics 16, no. 4 (December 1985): 279–87. http://dx.doi.org/10.1016/0003-6870(85)90092-4.

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25

Lee Kyu Jin. "Development of multi-purpose safety workwear using the multi-functional fabric that satisfy EN(European Union safety standard) - Focused on the national 119 rescue service uniform, uniform in a gas station and workwear of construction & heavy industries -." Journal of Korea Design Forum ll, no. 53 (November 2016): 29–44. http://dx.doi.org/10.21326/ksdt.2016..53.003.

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26

Lindström, John, Magnus Löfstrand, Magnus Karlberg, and Lennart Karlsson. "Functional product development: what information should be shared during the development process?" International Journal of Product Development 16, no. 2 (2012): 95. http://dx.doi.org/10.1504/ijpd.2012.049059.

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27

Schrof, J. I., F. Rathert, and K. Paetzold. "RELEVANCE OF PRODUCT INTEGRATION IN SCALED AGILE MECHATRONIC PRODUCT DEVELOPMENT." Proceedings of the Design Society: DESIGN Conference 1 (May 2020): 717–26. http://dx.doi.org/10.1017/dsd.2020.50.

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AbstractIndustrial automotive development differs significantly from ideal agile conditions. Complex development structures, interlinkages between teams and non-functional physical dependencies between components result in agile constraints of scale and physicality. This qualitative study researches the influence of the product integration process on these constraints. The results show, that automotive integration characteristics such as duration, frequency, scope and transparency fail agile requirements and therefore cause constraints. Alternatives regarding IT and process design are discussed.

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28

Olson, Eric M., Orville C. Walker, and Robert W. Ruekert. "Organizing for Effective New Product Development: The Moderating Role of Product Innovativeness." Journal of Marketing 59, no. 1 (January 1995): 48–62. http://dx.doi.org/10.1177/002224299505900105.

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Marketing and sales personnel are frequently called on to work with—and sometimes to lead—specialists from other functional areas in the development of new products and services. Such cross-functional interactions can be structured and coordinated in a variety of ways, from bureaucratic approaches to more decentralized participatory mechanisms. Recently, cross-functional team structures have received a great deal of positive press. However, this paper questions whether teams are a universal panacea for shortening development times and improving success rates across all types of projects. It presents a contingency model based on resource dependency theory, which suggests that more participative structures are likely to improve the effectiveness and timeliness of the development process when the product being developed is truly new and innovative. However, the model also predicts that more bureaucratic structures may produce better outcomes on less innovative projects, such as those involving line extensions or product improvements. An empirical test involving 45 projects from 12 firms in widely varying industries substantially supports the model's predictions. The findings indicate that the better the fit between the newness of the product concept and the participativeness of the coordination mechanism used the better the outcomes of the development process in terms of (1) objective measures of product and team performance, (2) the attitudes of team members toward the process, and (3) the efficiency and timeliness of the new product development process.

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29

Parkman, Ian, and Keven Malkewitz. "Design briefs in design-driven new product development." Journal of Design, Business & Society 5, no. 1 (March 1, 2019): 35–58. http://dx.doi.org/10.1386/dbs.5.1.35_1.

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This study empirically examines the role of product design briefs as knowledge-based artefacts of cross-functional collaboration within design-driven new product development (NPD). Contemporary NPD is increasingly seen as a design-driven and knowledge-based activity where information sharing within team-based environments is critical to successful product design and development processes. However, the mere presence of inter-functional structures has not necessarily led to better outcomes for firms. By drawing on a proprietary sample of 80 product design briefs gathered from design-driven product-oriented firms, our results provide insight into how organizations create, codify and communicate knowledge from different functional areas and support flows of knowledge within NPD, specifically by: (1) providing an inventory of 51 information elements commonly present in product design briefs; (2) organizing these information elements into a parsimonious framework of strategic dimensions using exploratory factor analysis (EFA) alongside a widely-established taxonomy; (3) defining differences between information elements as rated by managerial ‘importance’ across three key functional areas of NPD: (a) design, (b) marketing and (c) engineering/ R&D/ development; and (4) providing a theoretic rationale for these differences and underlying strategic dimensions by integrating our findings with relevant literature.

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30

Melander, Lisa. "Customer involvement in product development." Benchmarking: An International Journal 27, no. 1 (September 12, 2019): 215–31. http://dx.doi.org/10.1108/bij-04-2018-0112.

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Purpose Being innovative and bringing new products to the market fast is important for firms to stay competitive. Customers are important for providing input to product developments in industrial markets. The purpose of this paper is to increase understanding of how firms use Voice of the Customer (VoC) in product development and how VoC can complement other customer involvement methods. Design/methodology/approach The paper is based on a qualitative case study of a global leading and innovative firm, a maker of tools for the automotive industry. The study provides detailed insight into the implementation of VoC for product development. Findings The process of customer involvement in product development through VoC is explored. The study shows that by using the VoC method, firms can gather knowledge for input to product development projects while developing relationships with a larger number of customers. The findings point out that VoC can be modified to focus on customer needs related to product development as well as marketing efforts requiring cross-functional collaboration. The VoC method is suitable for combining with other customer involvement methods such as project involvement and pilot testing. Through VoC, firms have the chance to benchmark across industries and regions. Research limitations/implications The paper provides insights into the VoC process of customer involvement aimed at product development. The case study provides an illustration of how an industrial firm uses VoC in product development. The paper points out the importance of managing external (customer) involvement in product development and internal (cross-functional) collaborations. Practical implications A set of questions that firms can ask themselves before embarking on customer involvement has been developed. The paper shows that customers can be involved at a number of points in time, have a wide range of roles and contribute different knowledge. VoC is suitable for combining with other customer involvement methods. Originality/value The contribution of the paper consists of a case study illustrating how customer involvement in product development can be achieved through VoC. A number of customer involvement methods for product development are discussed for combining with VoC, showing how different methods are complementary in product development.

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31

Stephanova, I. L., A. Yu Klimenkova, and L. V. Shakhnazarova. "Functional product technology development with usage of coagulated egg white." Poultry and Chicken Products 22, no. 5 (2020): 46–49. http://dx.doi.org/10.30975/2073-4999-2020-22-5-46-49.

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32

Siró, István, Emese Kápolna, Beáta Kápolna, and Andrea Lugasi. "Functional food. Product development, marketing and consumer acceptance—A review." Appetite 51, no. 3 (November 2008): 456–67. http://dx.doi.org/10.1016/j.appet.2008.05.060.

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33

Cho, Jinwan, Eunmi Kim, and Insik Jeong. "International orientation and cross-functional integration in new product development." Asian Business & Management 16, no. 4-5 (September 6, 2017): 226–52. http://dx.doi.org/10.1057/s41291-017-0024-4.

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34

Khan, Rao Sanaullah, John Grigor, Ray Winger, and Alan Win. "Functional food product development – Opportunities and challenges for food manufacturers." Trends in Food Science & Technology 30, no. 1 (March 2013): 27–37. http://dx.doi.org/10.1016/j.tifs.2012.11.004.

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35

Granato, Daniel, Francisco J. Barba, Danijela Bursać Kovačević, José M. Lorenzo, Adriano G. Cruz, and Predrag Putnik. "Functional Foods: Product Development, Technological Trends, Efficacy Testing, and Safety." Annual Review of Food Science and Technology 11, no. 1 (March 25, 2020): 93–118. http://dx.doi.org/10.1146/annurev-food-032519-051708.

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Functional foods is a very popular term in the social and scientific media; consequently, food producers have invested resources in the development of processed foods that may provide added functional benefits to consumers’ well-being. Because of intrinsic regulation and end-of-use purposes in different countries, worldwide meanings and definitions of this term are still unclear. Hence, here we standardize this definition and propose a guideline to attest that some ingredients or foods truly deserve this special designation. Furthermore, focus is directed at the most recent studies and practical guidelines that can be used to develop and test the efficacy of potentially functional foods and ingredients. The most widespread functional ingredients, such as polyunsaturated fatty acids (PUFAs), probiotics/prebiotics/synbiotics, and antioxidants, and their technological means of delivery in food products are described. The review discusses the steps that food companies should take to ensure that their developed food product is truly functional.

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36

Liu, Ang, and Stephen Lu. "Functional design framework for innovative design thinking in product development." CIRP Journal of Manufacturing Science and Technology 30 (August 2020): 105–17. http://dx.doi.org/10.1016/j.cirpj.2020.04.008.

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37

Syrigos, Evangelos, Konstantinos Christos Kostopoulos, and Constantinos Mammassis. "Corporate- and Functional-level Performance Feedback in New Product Development." Academy of Management Proceedings 2021, no. 1 (August 2021): 13650. http://dx.doi.org/10.5465/ambpp.2021.13650abstract.

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38

Syrigos, Evangelos, Konstantinos Christos Kostopoulos, and Constantinos Mammassis. "Corporate and Functional-level Performance Feedback in New Product Development." Academy of Management Proceedings 2021, no. 1 (August 2021): 12534. http://dx.doi.org/10.5465/ambpp.2021.12534abstract.

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39

Gupta, Varun, Raj Kumar Chopra, and Durg Singh Chauhan. "Status of Non-Functional Requirements in Mobile Application Development." Journal of Information Technology Research 10, no. 1 (January 2017): 59–84. http://dx.doi.org/10.4018/jitr.2017010105.

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Non-functional requirements determine the acceptance of the software application amongst its stakeholders apart from the desired functionality yet they are mostly neglected by the software development organizations. Efforts are made to enhance the success rate of the mobile app product; however, there is a lack of empirical studies available for analyzing the contribution of nonfunctional requirements towards the product success. In order to suggest mechanisms for improving product success rates, it is important to undertake the empirical study through surveys and case studies in industrial settings to analyze the software development practices focused on non-functional requirements. The analysis of data collected through empirical methods suggests that non-functional requirements are handled in the rough adhoc fashion and the number of implemented non-functional requirements is less with respect to number of implemented functional requirements. The contribution of non-functional requirements to overall development cost and time is lesser due to lesser number of requirements that undergo implementation but will grow to higher extend as their number will increase. The impact of non-functional requirements on product success rates, failure rates, overall cost and development time varies with type of development, size of organization and complexity of the undertaken mobile app projects.

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40

Hetmanets, V. N., and N. N. Lantseva. "DEVELOPMENT OF THE RECIPE OF THE CHEESE OF FUNCTIONAL PURPOSE." Innovations and Food Safety, no. 4 (June 30, 2020): 11–23. http://dx.doi.org/10.31677/2311-0651-2019-26-4-11-23.

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For the first time, the company Experimental Cheese-Making Plant LLC, the city of Barnaul, Altai Territory, developed a recipe for the production of functional cottage cheese, taking into account organoleptic, physico-chemical indicators and the shelf life of the finished product. The results of marketing research and respondents’ answers about the possibility of fortification of food products, in particular dairy products, showed the feasibility of developing recipes for functional cottage cheese. It was established that for its production it is advisable to use cottage cheese obtained by the acid method, since the product has a consistency, moisture content corresponding to GOST 31453–2013 Cottage cheese. Technical conditions Fermentation must be carried out at a temperature of 40 °C, and boiling at 65 °C. Under these conditions, the ripening time will be minimal and the yield of the finished product maximum. Experimentally established the optimal dose of making egg shell powder in cottage cheese with a mass fraction of fat 5 %, corresponding to 0.5 %. The introduction of egg shell powder allows to reduce the acidity of cottage cheese, increase the shelf life of the finished product, and expand the product range.

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Romli, Fairuz I., Azmin Shakrine Mohd Rafie, and Surjatin Wiriadidjaja. "Conceptual Product Design Methodology through Functional Analysis." Advanced Materials Research 834-836 (October 2013): 1728–31. http://dx.doi.org/10.4028/www.scientific.net/amr.834-836.1728.

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Due to high competitive nature of todays product market, it is essential for conceptual design architecture solution to be derived faster while still maintaining a certain level of innovation to differentiate it from other competing products. This can be a handful task for the development of complex product designs with the current geometrical-based approaches due to plethora of possible physical alternatives to be considered. The search for product design architecture solutions from its functional requirements is more effective as the functional space is comparatively smaller than the physical search space. This allows the design and development effort to be more focused and saves time and resources. With this notion, there is a driving motivation to adapt the functional approach into the conceptual design process to exploit some of its benefits. In this paper, a methodology to derive the product architecture solution from functional approach is discussed and proposed.

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Stanciu, Sergiu Gabriel, Radu Emanuil Petruse, and Bogdan-Constantin Pîrvu. "Development Overview of a Smart Customizable Product." ACTA Universitatis Cibiniensis 70, no. 1 (December 1, 2018): 36–42. http://dx.doi.org/10.2478/aucts-2018-0006.

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Abstract This paper presents the development phases of a smart product that can be manufactured on a cyber physical production system. The intelligent product’s requirements are defined from the manufacturing perspective and then converted into technical product characteristics. Finally, we refined the technical characteristics to create a functional tablet with customizable hardware functionalities as a customizable product.

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SALANTA, Liana Claudia, Maria TOFANA, Boglarka DOMOKOS, Sonia A. SOCACI, Carmen R. POP, and Anca C. FARCAS. "Development of functional beverage from wheat grass juice." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 73, no. 2 (November 28, 2016): 155. http://dx.doi.org/10.15835/buasvmcn-fst:12279.

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The juice from wheat grass is called "green blood" and is an excellent detoxifying, facilitating the elimination of toxins and fats from body. In the form of fresh juice, it has high concentrations of chlorophyll, active enzymes, vitamins and other nutrients. The aim of this work was the development and characterization of a functional beverage from green wheat juice by adding apple and limes. The antioxidant capacity, vitamin C, polyphenols and flavonoids content were quantified by using spectrophotometry. The final product was pasteurized and evaluated by the content of bioactive compounds during storage at intervals of 7 and 14 days. During storage there were found slight decreases of the contents of bioactive compounds. The juice obtained has a sweet-sour taste, a unique flavor and a very pleasant smell. This product targets all categories of consumers and represents an ideal morning snack for those who are concerned about a healthy lifestyle.

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Antipova, L. V., and A. O. Daryin. "Development of a functional product for the prevention of iodine deficiency." Proceedings of the Voronezh State University of Engineering Technologies 82, no. 3 (October 19, 2020): 45–49. http://dx.doi.org/10.20914/2310-1202-2020-3-45-49.

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Iodine belongs to the most important elements that are responsible for the full working condition of the body. Iodine deficiency is a very acute problem, its elimination is an important task of the world communities, reflected in the Doctrine of Food security of the Russian Federation, regional target programs of Russia. In the modern world, the proposed measure for the prevention of iodine deficiency is the consumption of iodized salt and some foods containing an inorganic form of iodine, or the use of a variety of biologically active additives. However, according to the observed statistics of diseases that are associated with a lack of iodine, the presented measures are not very effective. The article presents studies of the process of bioconversion of inorganic iodine into organic – bioavailable, capable of reaching the target organ, for example, during the germination of lentil grains in the appropriate nutrient medium. The possibility of obtaining an organic form of iodine from sprouted lentils in an iodized medium with subsequent production of food products, such as vegetable milk, is proved. The organoleptic, physico-chemical parameters of the milk obtained, as well as vitamin and amino acid compositions that increase the nutritional and biological value of the product were studied, the safety indicators were analyzed and meet the requirements for use in food systems. In the course of the work carried out, we obtained a product with a balanced composition of nutrients for the human body. These developments open up prospects for the creation of functional products for functional purposes with a bioavailable form of iodine.

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Pavasson, J., A. L. Ljung, M. Karlberg, I. A. S. Larsson, S. Johansson, and T. S. Lundström. "Challenges and Opportunities within Simulation-driven Functional Product Development and Operation." Procedia CIRP 22 (2014): 169–74. http://dx.doi.org/10.1016/j.procir.2014.06.149.

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Biström, Mikaela, and Katrina Nordström. "Identification of key success factors of functional dairy foods product development." Trends in Food Science & Technology 13, no. 11 (November 2002): 372–79. http://dx.doi.org/10.1016/s0924-2244(02)00187-5.

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Holland, Sarah, Kevin Gaston, and Jorge Gomes. "Critical success factors for cross‐functional teamwork in new product development." International Journal of Management Reviews 2, no. 3 (September 2000): 231–59. http://dx.doi.org/10.1111/1468-2370.00040.

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Meuer, Marcel Wolfgang, Malte Brettel, and Tessa Christina Flatten. "New product development: The impact of cross-functional coopetition on performance." Academy of Management Proceedings 2014, no. 1 (January 2014): 14103. http://dx.doi.org/10.5465/ambpp.2014.14103abstract.

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Lee, Keon Bong, and Suk Bong Choi. "Internationalization, dynamic environments and new product development." Journal of Korea Trade 21, no. 3 (September 11, 2017): 224–55. http://dx.doi.org/10.1108/jkt-11-2016-0041.

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Purpose The purpose of this paper is to explore when and how Korean firms learn from internationalization to develop new competencies to serve an international market. Design/methodology/approach This study adopted a contingency perspective to examine the relationship between organizational coordination and organizational implementation capabilities. A conceptual framework was tested based on data obtained from Korean firms. Findings The results suggested a discrepancy between the direct and indirect influences of internationalization. On the one hand, there is an inverted U-shaped pattern in the direct relationship between internationalization and organizational implementation capabilities; that is, high levels of internationalization may reduce organizational implementation capabilities. On the other hand, the evidence for a U-shaped moderation suggests that high levels of internationalization can help a firm become capable of amplifying the value of cross-functional coordination in organizational implementation capabilities. In addition, technological changes weaken the positive impact of organizational coordination on organizational implementation capabilities. Research limitations/implications Empirical research on the role of internationalization and dynamic environments in the context of new product development (NPD) affirms the importance of testing the curvilinear moderation beyond a linear two-way interaction. Practical implications The present study offers insights into the importance of high levels of internationalization in enabling Korean firms to create effective cross-functional coordination to serve an international market with new products. Originality/value This is the first review focusing on the role of internationalization in NPD.

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Park, Jae Il. "Design Evaluation Method for Universal Product Development." Advanced Materials Research 889-890 (February 2014): 1481–84. http://dx.doi.org/10.4028/www.scientific.net/amr.889-890.1481.

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Traditional design process has laid an emphasis on developing function-based products in the assumption that consumers only care for the functional value of products. However, the importance of the aesthetics and usability of products in the aging society demands the human-centered product development process that the human factors should be integrated in developing products. This research proposes a design methodology for universal design product development based on patent information about ergonomic designed products. It will support the production and accumulation of reusable universal design knowledge and enable human-centric product development more economically.

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