Дисертації з теми "Improved quality of products"
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Ljungberg, David. "Effective transport systems in food and agricultural supply chains for improved economy, environment and quality /." Uppsala : Dept. of Biometry and Engineering, Swedish University of Agricultural Sciences, 2006. http://epsilon.slu.se/2006100.pdf.
Повний текст джерелаWerner, Benjamin Patrick [Verfasser], and Gerhard [Akademischer Betreuer] Winter. "Filtration and novel polymeric containers for the improved quality of biotech drug products / Benjamin Patrick Werner ; Betreuer: Gerhard Winter." München : Universitätsbibliothek der Ludwig-Maximilians-Universität, 2017. http://d-nb.info/1202713351/34.
Повний текст джерелаBergh, Alexandra Jane. "Characterisation of the sensory profile of Cyclopia intermedia and optimisation of fermentation parameters for improved product quality." Thesis, Stellenbosch : Stellenbosch University, 2014. http://hdl.handle.net/10019.1/95908.
Повний текст джерелаENGLISH ABSTRACT: In light of the limited and inconsistent supply of good quality honeybush tea, a species-specific sensory profile and the physicochemical characteristics of Cyclopia intermedia (honeybush) tea were determined to ultimately establish the optimum fermentation parameters for this herbal tea on laboratory-scale and to validate these findings on commercial-scale. The characteristic sensory profile of C. intermedia can be described as sweet tasting and slightly astringent with a combination of “fynbos-floral”, “fynbos-sweet”, “fruity” (specifically “apricot jam”, “cooked apple”, “raisin” and “lemon/lemon grass”), “woody”, “caramel/ vanilla” and “honey-like” aromas. The flavour can be described as distinctly “fynbos-floral”, “fynbos-sweet” and “woody”, including hints of “lemon/lemon grass” and “hay/dried grass”. The results of the sensory study were used to create a C. intermedia sensory wheel and lexicon, and an elementary grading system that categorised samples into “good”, “average” and “poor” sensory quality was proposed. Physicochemical parameters, i.e. soluble solids (SS) content, absorbance as a measure of colour, and turbidity, were evaluated as possible rapid predictors of sensory quality. High SS content, absorbance and turbidity correlated strongly with “poor” sensory quality. A linear relationship existed between the physicochemical parameters. The effect of fermentation temperature (70, 80 and 90°C) and time (12, 16, 24, 36, 48 and 60 h) on the sensory and physicochemical characteristics of C. intermedia was determined on laboratory-scale. Increasing fermentation time increased the intensity of positive sensory attributes, while decreasing the intensity of negative sensory attributes. The SS content, colour and turbidity of infusions decreased with increasing fermentation time, while the SS content and turbidity of infusions increased with increasing fermentation temperature. Fermentation at 90°C for 36 h on laboratory-scale produced C. intermedia with the best sensory properties, while preserving the SS content and colour of infusions. Fermentation at 70°C and 80°C required longer fermentation times for development of positive sensory attributes. Fermentation at 90°C was subsequently validated on commercial-scale. Laboratory-scale fermentation of the same batches of plant material was also carried out concurrently to allow direct comparison of the scale of fermentation on tea quality. Commercial-scale fermentation, despite increased variability as a result of increased batch volumes and heating difficulties, produced C. intermedia of “good” sensory quality after 24 and 36 h of fermentation. Increasing fermentation time had little effect on the SS content and colour of infusions of tea produced on commercial-scale, but turbidity increased significantly after 36 h. Thus, to produce C. intermedia with consistently good quality on commercial-scale, fermentation at 90°C for 24 to 36 h is recommended. Increasing fermentation time past 48 h should be avoided to prevent turbidity and the development of sensory attributes characteristic of over-fermented tea. However, due to the large variability of commercial-scale honeybush tea production, it is recommended that each batch be monitored between 24 and 36 h to determine when optimum fermentation has been obtained.
AFRIKAANSE OPSOMMING: Beperkte en wisselvallige beskikbaarheid van goeie gehalte heuningbostee noodsaak die optimisering van fermentasie parameters vir Cyclopia intermedia. Optimisering van fermentation parameters is op laboratorium skaal gedoen, gevolg deur validasie van die parameters op kommersiële skaal. Vooraf is die spesie-spesifieke sensoriese profiel en die fisies-chemiese eienskappe van C. intermedia tee bepaal. Die kenmerkende sensoriese profiel van C. intermedia kan beskryf word as soet en effens vrank met 'n kombinasie van "fynbos-blomagtige", "fynbos-soet", "vrugtige" (spesifiek "appelkooskonfyt", "gekookte appel", "rosyntjie” en “suurlemoen/sitroen gras"), "houtagtige", "karamel/vanilla" en "heuningagtige" aromas. Die smaak kan beskryf word as "fynbos-blomagtig", "fynbos-soet" en "houtagtig", met 'n tikkie "suurlemoen/sitroen gras" en "hooi/gedroogde gras". Die resultate van die sensoriese studie is gebruik om 'n C. intermedia sensoriese wiel en leksikon, asook 'n basiese graderingstelsel wat tee monsters in "goeie", "gemiddelde" en "swak" sensoriese kwaliteit klassifiseer, te ontwikkel. Fisies-chemiese parameters: oplosbare vastestof (SS) inhoud; absorbansie as 'n maatstaf van kleur; en troebelheid, is geëvalueer as moontlike indikasies van sensoriese kwaliteit. Hoë SS inhoud, absorbansie en troebelheid waardes het sterk met "swak" sensoriese kwaliteit gekorreleer. 'n Lineêre verwantskap bestaan tussen die fisies-chemiese parameters en kwaliteit. Die effek van fermentasie temperatuur (70, 80 en 90°C) en -tyd (12, 16, 24, 36, 48 en 60 h) op die sensoriese en fisies-chemiese eienskappe van C. intermedia is op laboratorium skaal bepaal. Verlenging van fermentasie tyd het die intensiteit van die positiewe sensoriese eienskappe verhoog, terwyl dit die intensiteit van negatiewe sensoriese eienskappe verminder het. Die SS inhoud, kleur en troebelheid van die tee het met verlengde fermentasie tyd afgeneem, terwyl die SS inhoud en troebelheid met verhoging van fermentasie temperatuur toegeneem het. Fermentasie by 90°C vir 36 h op laboratorium skaal het tee met die beste sensoriese eienskappe geproduseer, met behoud van die SS inhoud en kleur. Fermentasie by 70°C en 80°C het 'n langer fermentasie tyd vir die ontwikkeling van positiewe sensoriese eienskappe vereis. Fermentasie by 90°C is daaropvolgens op kommersiële skaal uitgevoer, met gelyktydige laboratorium skaal fermentasie van dieselfde plantmateriaal lotte om die direkte effek van die skaal van fermentasie op tee kwaliteit te bepaal. Kommersiële fermentasie, ten spyte van verhoogde wisselvalligheid as gevolg van groot volumes tee en probleme met verhitting, het tee van "goeie" sensoriese kwaliteit na fermentasie periodes van 24 en 36 h geproduseer. Verlenging van fermentasie tyd het min uitwerking op die SS inhoud en kleur van kommersiel gefermenteerde tea gehad, maar troebelheid het beduidend na 36 h toegeneem. Fermentasie by 90°C vir 24 - 36 h word gevolglik aanbeveel om tee met goeie gehalte op kommersiële skaal te produseer. Fermentasie vir langer as 48 h moet vermy word om troebelheid te voorkom en die ontwikkeling van sensoriese eienskappe kenmerkend van oor-gefermenteerde tee te vermy. As gevolg van faktore wat groot variasie in kommersiële skaal heuningbostee produksie kan teweegbring, word aanbeveel dat elke produksielot tussen 24 en 36 h gemonitor word om die optimum fermentasie tyd te bepaal.
Gourbatsi, Evdoxia. "Development of High Concentration Therapeutic Antibody Formulations and Monitoring Procedures for Improved Delivery and Protein Product Quality Assurance." Thesis, University of Kent, 2009. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.523627.
Повний текст джерелаNguyen, Van Hieu, Thanh Nghi Nguyen, Quang Vinh Le, Minh Anh Le, Van Hung Nguyen, and Martin Gummert. "Developing densified products to reduce transportation costs and improve the quality of rice straw feedstocks for cattle feeding." Technische Universität Dresden, 2018. https://tud.qucosa.de/id/qucosa%3A33313.
Повний текст джерелаNén ép rơm là quá trình quan trọng và cần thiết để tăng khối lượng thể tích với mục đích giảm chi phí vận chuyển. Trong nghiên cứu này, chúng tôi đã thực hiện nghiên cứu đánh giá tính khả thi về kỹ thuật và kinh tế đối với nội dung nén ép rơm cuộn và ép viên rơm. Cùng với mục đích chính là tăng dung trọng của sản phẩm từ rơm, chúng tôi cũng đánh giá chất lượng sản phẩm làm thức ăn cho bò giúp cho tăng kích thích quá trình tiêu hóa. Kết quả nén ép cuộn rơm đã làm tăng dung trọng của kiện rơm đến 400% (từ 94 đến 398.7 kg.m-3). Qua đó, đã giảm được chi phí vận chuyển 60% được ước tính cho 60 km khoảng cách vận chuyển. Đối với ép viên rơm, dung trọng tăng đến 700% (từ 94 đến 666 kg.m-3). Hàm lượng dinh dưỡng của viên nén hỗn hợp rơm gồm protein (12,1%), chất béo (2,8%), chất xơ (32,7%), và lượng tro tổng (11,2%). Ngoài ra, kết quả thử nghiệm cho bò ăn sản phẩm viên nén này cho thấy bò có cảm giác thích và ăn hết toàn bộ viên nén. Kết quả của nghiên cứu đã góp phần giảm chi phí khi sản xuất thức ăn cho bò, tăng thu nhập cho người nông dân và từ đó giảm tác động môi trường do việc đốt rơm trên đồng.
Ramos, Óscar Leandro da Silva. "Development and Characterization of bioactive, edible whey protein films and coatings to improve quality and safety of Food products." Doctoral thesis, Universidade Nova de Lisboa. Instituto de Tecnologia Química e Biológica, 2011. http://hdl.handle.net/10362/9781.
Повний текст джерелаNuti, Russell C. "Improving Cotton Production Margins through Management Decisions and Use of New and Standard commercial Products to Improve Quality and Profits." NCSU, 2004. http://www.lib.ncsu.edu/theses/available/etd-09092004-101557/.
Повний текст джерелаMagnusson, Madeleine. "Bacillus cereus in the housing environment of dairy cows : contamination routes, effect of teat-cleaning, and measures to improve hygiene in the cubicles and alleys /." Alnarp : Dept. of Rural Buildings and Animal Husbandry, Swedish University of Agricultural Sciences, 2007. http://epsilon.slu.se/200742.pdf.
Повний текст джерелаAl-Kutby, Sahar. "Applications of spice extracts and other hurdles to improve microbial safety and shelf-life of cooked, high fat meat products (doner kebab)." Thesis, University of Plymouth, 2012. http://hdl.handle.net/10026.1/1184.
Повний текст джерелаRomuli, Sebastian [Verfasser]. "Process optimisation of oil and protein recovery from Jatropha curcas L. seeds in terms of hulling, shelling and mechanical extraction for improved efficiency and product quality / Sebastian Romuli." Aachen : Shaker, 2017. http://d-nb.info/1149278633/34.
Повний текст джерелаBlack, Steve E. "Using Basic Quality Tools to Improve Production Yields and Product Quality in Manufacturing." Digital Commons @ East Tennessee State University, 2015. https://dc.etsu.edu/etd/2594.
Повний текст джерелаHar-Noy, Shay Shmuel. "Improved LCD motion picture quality." Diss., [La Jolla] : University of California, San Diego, 2009. http://wwwlib.umi.com/cr/ucsd/fullcit?p3356431.
Повний текст джерелаTitle from first page of PDF file (viewed June 16, 2009). Available via ProQuest Digital Dissertations. Vita. Includes bibliographical references (p. 107-114).
Upal, Muhammad Afzal. "Learning to improve quality of the plans produced by partial order planners." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 2000. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape3/PQDD_0011/NQ59687.pdf.
Повний текст джерелаJohansson, Jimmy. "Mechanical processing for improved products made from Swedish hardwood." Doctoral thesis, Växjö : Växjö University Press, 2008. http://urn.kb.se/resolve?urn=urn:nbn:se:vxu:diva-2457.
Повний текст джерелаKomak, Wagma, Jeremy Smart, and Jennifer White. "Quality Assessment of Internet Pharmaceutical Products." The University of Arizona, 2007. http://hdl.handle.net/10150/624403.
Повний текст джерелаObjectives: The purpose of this study is to assess the quality of study medications obtained without a prescription through international websites. Methods: Samples of levothyroxine, warfarin, and sildenafil were obtained through various websites and compared to U.S. standards. Each sample was physically evaluated for weight, color, shape, and external tablet markings. High performance liquid chromatography (HPLC) was performed to quantify the amount of active ingredient. Results: When physically inspected, only 3 of the 9 lots met FDA labeling requirements. Three of 60 (20 tablets from 3 lots) of the individual levothyroxine tablets were out of the USP acceptable range (90% - 110%). For warfarin, 16 of the 60 samples (20 samples from 3 lots) of the individual tablets were out of the USP acceptable range (95% - 105%). When averaged, each of the lots for both levothyroxine and warfarin were within their USP acceptable ranges. As sildenafil is not available as generic in the U.S., there is no USP standard acceptable range for comparison. All of the sildenafil samples fell within 90%- 105% of Viagra® tablets obtained from a local pharmacy. Conclusions: While there were a few samples outside of the U.S. acceptable range, the majority of samples analyzed for active ingredient were within the range published in the USP. While the outcomes of this study presented interesting findings, further evaluation in larger studies is needed to properly assess the quality of foreign medications purchased over the internet.
Altube, Vázquez Patricia. "Procedures for improved weather radar data quality control." Doctoral thesis, Universitat de Barcelona, 2016. http://hdl.handle.net/10803/400398.
Повний текст джерелаSeguint els estàndards de qualitat establerts per a les xarxes de radars meteorològics de referència a nivell europeu i global, la present tesi té com a objectiu la millora del control de qualitat de les dades de la xarxa regional de radars meteorològics operada pel Servei Meteorològic de Catalunya (la XRAD). Atenent als procediments de control de qualitat ja implementats per a la XRAD, el treball es centra en l'avaluació contínua de l'estat del calibratge del sistema radar i en la correcció de les dades de velocitat Doppler. Es presenta l'adaptació i aplicació d’un procediment totalment automàtic basat en el Sol, que permet la quantificació remota dels errors d'alineació de l'antena i de calibratge en recepció del radar a la XRAD. El mètode ha estat modificat per a la detecció i caracterització robusta d'interferències solars a les dades primàries de radar. Les interferències solars són utilitzades per a la inversió d'un model físic que proporciona estimacions dels paràmetres de calibratge d'interès. L'algoritme de detecció modificat també és adequat per a la identificació d'interferències procedents de dispositius electrònics externs. Aquestes interferències són emmagatzemades per al seguiment de la seva incidència a la XRAD. La metodologia solar esmentada es modelitza en condicions controlades a partir de la distribució de les observacions solars recollides per dos dels radars de la XRAD. L'anàlisi mostra que la precisió, el nombre i la distribució de les observacions solars constitueixen variables clau que necessiten ser controlades per garantir estimacions fiables dels paràmetres de calibrage. A més, la tècnica solar es compara, sota condicions operatives reals, amb altres dues tècniques habitualment emprades per a la quantificació de l'error d'apuntament de l'antena. A partir d'aquest estudi, es proposa un nou mètode d'anàlisi de les interferències solars, el cual permet quantificar l'error d'anivellament del pedestal de l'antena. Finalment, es desenvolupa i valida un algoritme de filtrat d'imatges per a la identificació i correcció dels errors característics que es donen lloc a les dades dual-PRF de velocitat Doppler. Els punts forts de l'algoritme proposat, en comparació amb les tècniques de correcció existents, són la seva robustesa en la correció d'errors agrupats i que pot emprar- se amb independència dels algoritmes de dealiasing. La millora de la qualitat de les dades reals de velocitat s'il·lustra mitjançant l'aplicació de l’algoritme a tres episodis de temps sever enregistrats per la XRAD.
Chen, Yan. "Data Quality Assessment Methodology for Improved Prognostics Modeling." University of Cincinnati / OhioLINK, 2012. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1330024393.
Повний текст джерелаMcGraw, Brad. "Recycling veneer-mill residues into engineered products with improved torsional rigidity." Morgantown, W. Va. : [West Virginia University Libraries], 2009. http://hdl.handle.net/10450/10576.
Повний текст джерелаTitle from document title page. Document formatted into pages; contains xii, 92 p. : ill. (some col.). Includes abstract. Includes bibliographical references (p. 87-90).
Pettersson, Anna-Lena. "Zero Tolerance Program : A strategic approach to reduce operational cost and improve quality levels." Thesis, Mälardalen University, School of Innovation, Design and Engineering, 2010. http://urn.kb.se/resolve?urn=urn:nbn:se:mdh:diva-10015.
Повний текст джерелаFor a company to be competitive today, one way is to create a natural feedback loop from the production department to the design department with information regarding the production systems ability to deliver a finished component. The purpose with this feedback loop is to create respect for tolerances and to more design for manufacturing and assembly. The studied company in this thesis work developed a quality program to reach a spiral of continuous improvements to reduce cost of poor quality (CoPQ) and to reach an improved quality level (PPM). The object of this work was to test and improve the quality program called The Zero Tolerance Program. Delimitations were made when the work was started and ongoing which led to that the impact on PPM could not be studied. The connection to CoPQ was difficult to obtain and could only be proved theoretically, not practically, due to the short timetable.
During the short amount of time the right root cause could not be found. The thesis work findings came to a number of identified Measurable Success Criteria and requirements which must be in place for the further progress of The Zero Tolerance Program.
PREPARE
Odugbemi, Adeniyi Adedayo. "Safe Quality Food Certification and Producing Safe and Quality Food Products." ScholarWorks, 2017. https://scholarworks.waldenu.edu/dissertations/4399.
Повний текст джерелаSears, Kenneth. "Viewpoint quality model : a software quality model for the application of software quality metrics." Thesis, University of Birmingham, 1992. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.341698.
Повний текст джерелаHill, Elizabeth M. "Benign Tunable Solvents for Improved Processing of Pharmaceutically Relevant Products and Catalysts." Diss., Georgia Institute of Technology, 2007. http://hdl.handle.net/1853/16320.
Повний текст джерелаGaladima, Ahmad. "Development of new and improved catalysts for the isomerisation of refinery products." Thesis, University of Aberdeen, 2012. http://digitool.abdn.ac.uk:80/webclient/DeliveryManager?pid=189408.
Повний текст джерелаAmache, Rana. "Quorum sensing for improved production of industrially useful products from filamentous fungi." Thesis, University of Westminster, 2014. https://westminsterresearch.westminster.ac.uk/item/8y9x2/quorum-sensing-for-improved-production-of-industrially-useful-products-from-filamentous-fungi.
Повний текст джерелаKonaté, Cheick Mohamed. "Enhancing speech coder quality: improved noise estimation for postfilters." Thesis, McGill University, 2011. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=104578.
Повний текст джерелаITU-T G.711.1 est une extension multi-débit pour signaux à large-bande de la très répandue norme de compression audio de UIT-T G.711. Cette extension est interoperationelle avec sa version initiale à bande étroite. Lorsque l'ancienne version G.711 est employée pour coder un signal vocal et que G.711.1 est utiliser pour le décoder, le bruit de quantificationpeut être entendu. Pour ce cas, la norme propose un post-filtre optionel. Le post-filtre nécessite l'estimation du bruit de quantification. La précision de l'estimation du bruit de quantification va jouer sur la performance du post-filtre.Dans cette thèse, nous proposons un meilleur estimateur du bruit de quantification pour le post-filtre proposé pour le codec G.711.1 et nous évaluons ses performances. L'estimateur que nous proposons donne une estimation plus précise du bruit de quantification avec la même complexité.
Toye, Warren, and michelletoye@optusnet com au. "HDR Brachytherapy: Improved Methods of Implementation and Quality Assurance." RMIT University. Applied Sciences, 2007. http://adt.lib.rmit.edu.au/adt/public/adt-VIT20080528.091630.
Повний текст джерелаKweh, Teck Hock. "Improved quality block-based low bit rate video coding." Thesis, University of Surrey, 1998. http://epubs.surrey.ac.uk/844563/.
Повний текст джерелаSalter, Elizabeth H. "Catalytic pyrolysis of biomass for improved liquid fuel quality." Thesis, Aston University, 2001. http://publications.aston.ac.uk/9633/.
Повний текст джерелаWooldridge, Lydia Katherine. "Supplementing Bovine Embryo Culture Media to Improve the Production and Quality of In Vitro Produced Bovine Embryos." Diss., Virginia Tech, 2020. http://hdl.handle.net/10919/105143.
Повний текст джерелаDoctor of Philosophy
Bovine embryos have been produced in vitro for the purpose of being transferred to recipient cattle to produce a calf since the 1980s. This practice allows cattle breeders to increase the number of offspring from their best females each year, and also allows for more rapid progress in generational genetic improvement. However, only approximately 10% of bovine oocytes survive and produce a calf. This poor efficiency of bovine in vitro embryo production negatively impacts the procedure's widespread use. A significant portion of these embryo losses are likely a result of inadequate in vitro culture conditions, particularly of the embryo culture media, the fluid in which embryos are grown. This media is often called "synthetic oviduct fluid," or SOF, because it is designed to mimic the fluid present in the cow's oviduct, where the embryo would normally reside. However, SOF is much simpler in nature than actual cow oviduct fluid, and this leads to reduced embryonic survival of in vitro produced embryos. Unfortunately, we know very little of what molecules control and promote bovine embryo development. Therefore, one major goal of bovine embryo research is to identify these factors and add them to SOF. The goal of this work was to examine the ability of three molecules, interleukin-6 (IL6), leukemia inhibitory factor (LIF), and zinc sulfate, to increase the number and quality of blastocysts produced through in vitro culture techniques. Additionally, I tested the replacement of SOF with a complex cell culture media, known as TeSR. This medium is more complex than SOF, and therefore should better promote embryo development. This work revealed that IL6, but not LIF, improves in vitro produced (IVP) bovine blastocyst quality. Unfortunately, neither IL6 nor LIF affected the percentage of embryos which survived to the blastocyst stage. However, IL6, but not LIF, increased the number of cells in the inner cell mass (ICM) of the blastocysts. ICM cells are the portion of the embryo which will produce the future calf. IVP bovine embryos are known to have fewer cells than normal, in vivo derived, blastocysts, and this issue is believed to cause some embryonic death after embryo transfer. Therefore, treatment with IL6 may increase the percentage of embryos which will survive after transfer and produce a calf. We also found the addition of zinc sulfate to SOF to benefit embryo quality. None of the concentrations of zinc significantly improved the percentage of embryos which survived to the blastocyst stage, but 2 µM zinc did increase ICM cell number. Like IL6, this may improve embryo survival after transfer. The use of the TeSR media as a replacement for SOF had some benefits. Unfortunately, this media is unusable for producing embryos for transfer to recipients, as we discovered early embryos could not survive in the media. However, blastocyst-stage embryos thrived in it, and could be cultured in vitro for a longer period of time as a result. Therefore, this media will be a useful tool for studying bovine embryo development in vitro, however it is unlikely to benefit calf production. In summary, this work provides evidence that zinc sulfate and IL6 are beneficial additions to SOF. However, future work is needed to determine if embryos produced with these factors are more able to produce a calf. Additionally, we discovered that TeSR is a superior extended blastocyst culture medium.
Espinoza, Omar A. "Quality Measurement in the Wood Products Supply Chain." Diss., Virginia Tech, 2009. http://hdl.handle.net/10919/37791.
Повний текст джерелаPh. D.
Culbertson, Greg S. "Investigating methods of conditioning fresh vegetables in retail establishments and exploring procedural modifications that improve product quality and safety." The Ohio State University, 2014. http://rave.ohiolink.edu/etdc/view?acc_num=osu1397488227.
Повний текст джерелаBenson, Matthew C. "An economic valuation of improved water quality in Opequon watershed." Morgantown, W. Va. : [West Virginia University Libraries], 2006. https://eidr.wvu.edu/etd/documentdata.eTD?documentid=4666.
Повний текст джерелаTitle from document title page. Document formatted into pages; contains vii, 143 p. : ill. (some col.), maps (part col.). Includes abstract. Includes bibliographical references (p. 102-108).
Wagner, Corey Edward. "Influence of selection for improved growth rate on pork quality." [Ames, Iowa : Iowa State University], 2007.
Знайти повний текст джерелаPhirke, Vishal Vasudeo. "Traffic Sensitive Active Queue Management for Improved Quality of Service." Digital WPI, 2002. https://digitalcommons.wpi.edu/etd-theses/780.
Повний текст джерелаNtlokombini, Nyameko Nomhonxo Pearl. "Project management as a catalyst for improved quality within organisations." Thesis, Cape Peninsula University of Technology, 2010. http://hdl.handle.net/20.500.11838/1229.
Повний текст джерелаDuring the past decade, project management skills have become increasingly recognised as highly desirable for managers at all levels of organisations. Most people can benefit from the application of project management skills to some parts of their daily operations. The rapid growth of global markets and the introduction of total quality management, continuous improvement programmes and more recently, the drive to redesign business processes, all require some form of project management skills. In spite of the obvious benefits from project management, research has shown that more often than not, the traditional practice of project management does exist within organisations. This then may lead to service failure; thus impacting adversely on the efficiency and image of the organisation. This dispensation also applies to projects undertaken by the Eskom, which will serve as objective of this research study. The primary research objectives of this study are the following: To improve the quality of goods and services through the application of project management. To emphasise the importance of project management within an organisation. To demonstrate that project management, if used in conjunction with a quality management system, can improve service delivery. It is anticipated that the research will lead to an improvement of the control of processes and the overall service or product quality delivered by Eskom.
Zim, Bret E. "Improved Fabrication and Quality Control of Substrate Integrated Microelectrode Arrays." Thesis, University of North Texas, 2000. https://digital.library.unt.edu/ark:/67531/metadc2484/.
Повний текст джерелаTaylor, Jemma Louise. "Delayed bolting in rocket for improved quality and greater sustainability." Thesis, University of Warwick, 2015. http://wrap.warwick.ac.uk/77863/.
Повний текст джерелаVan, Bennekom Frederick C. "The boundary spanning activities of the customer support organization: hearing and articulating the customer's voice to improve software product quality." Thesis, Boston University, 1994. https://hdl.handle.net/2144/33583.
Повний текст джерелаPLEASE NOTE: Boston University Libraries did not receive an Authorization To Manage form for this thesis or dissertation. It is therefore not openly accessible, though it may be available by request. If you are the author or principal advisor of this work and would like to request open access for it, please contact us at open-help@bu.edu. Thank you.
Quality management has become a key competitive factor (Garvin, 1988). Product design quality requires incorporating the wants and needs of the customer base into new product development, and product conformance quality relies upon identifying and resolving flaws found in the products. Collecting this feedback requires that the boundary between the customer and the firm be spanned, and applying the feedback requires that it be communicated to the functional group that can effect product improvement. Through its constant interaction with customers, the customer support group is well positioned to sense this customer feedback and communicate it to the product development group. This dissertation examined the strategic role of the customer support organization within software companies as a quality assurance agent. While traditionally viewed as a rectifier of external quality failures, the research model proposed that customer support could also serve appraisal and preventive quality assurance roles through its boundary spanning activities. A small sample, comparative case study tested hypotheses about customer support's boundary spanning and provided for grounded theory building. The research revealed three primary findings. First, service delivery designs that included higher levels of customer contact allowed the service agents to sense a broader range of customer issues. Second, product quality increased when the customer data were collected in a detailed format structured to meet the practices of the development group. Third, product quality also increased when the customer support group had more involvement in product management decisions throughout the product development cycle. Through grounded theory-building, the research identified contextual factors that fostered a preventative quality assurance role for customer support.
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Schutte, Sumari. "Development of value added ostrich (Struthio Camelus) meat products." Thesis, Stellenbosch : Stellenbosch University, 2008. http://hdl.handle.net/10019.1/20860.
Повний текст джерелаENGLISH ABSTRACT: The objectives of this study were threefold: (i) to investigate the effect of the replacement of pork fat with olive oil on the physico-chemical and sensory characteristics of ostrich polony; (ii) to investigate the effect of replacement of sodium tri-polyphosphate (STPP) with iota-carrageenan (CGN) on the physico-chemical and sensory characteristics of restructured cooked ostrich ham; and (iii) to investigate the effect of salt (NaCl) reduction on the physico-chemical and sensory characteristics of ostrich bacon. Five levels of olive oil were added to a polony formulation in 5% increments from 0 to 20%. Hardness, gumminess and shear force values decreased (P≤0.05) with increased levels of olive oil. The L* and b* values decreased (P≤0.05) with increased levels of olive oil producing lighter and more yellow products. Ostrich polony proved to have a favourable fatty acid profile in line with international recommended standards. A trained sensory panel found that the effect of increased levels of olive oil on had an effect (P≤0.05) on the sensory characteristics of colour; processed meat aroma and flavour; ostrich aroma; olive oil aroma; firmness and juiciness. A consumer panel found all the olive oil treatments to be acceptable. It can be concluded that olive oil can be used successfully for the production of low fat ostrich meat polony. In a restructured ostrich ham five decreasing levels of phosphate (0.7, 0.53, 0.35, 0.18 and 0%) were substituted with five increasing levels of carrageenan (0, 0.1, 0.2, 0.3 and 0.4%). The cooked yield of the restructured ostrich ham decreased significantly (P≤0.05) with decreased levels of phosphate. No tendencies in instrumental colour measurements with relation to decreased levels of phosphate were revealed. Hardness, cohesiveness and gumminess increased with decreased levels of phosphate. Ostrich ham had a favourable fatty acid profile and the latter is in line with international recommended standards. The trained sensory panel found that decreased levels of phosphate had a significant effect on the ham sensory characteristics of meat aroma and flavour; ostrich meat aroma and flavour and mealiness, but no significant effect on the spicy aroma and flavour. Three ham treatments with different levels of phosphate (0.7, 0.35 and 0%) were presented to a consumer panel. The consumer panel found the ham treatments with levels of 0.7 and 0.35% most acceptable. Carrageenan can be used to substitute phosphate at a level of 0.35% phosphate and 0.2% carrageenan in ostrich ham. Ostrich bacon was produces with five targeted salt (NaCl) levels of 3.5, 2.75, 2.0, 1.25, and 0.5%. Decreased salt levels had no significant effect on the L*, a* and b* values of the five treatments. Ostrich bacon had a favourible fatty acid profile. A trained sensory panel found that the effect of increased levels of salt had a significant effect on bacon sensory characteristics of ostrich aroma and flavour smoky bacon aroma and flavour and saltiness. A consumer panel found all the bacon treatments acceptable, with 2.75 and 2.0% being most likable. It can be concluded that, from a technical point of view, the salt content in ostrich bacon can be reduced successfully to produce ostrich bacon with low salt levels, although consumer preference for salt remains high.
AFRIKAANSE OPSOMMING: Die doelstellings van hierdie studie was drievoudig: (i) om die effek van die vervanging van varkvet met olyfolie op die fisiko-chemiese en sensoriese eienskappe van volstruispolonie te bestudeer; (ii) om die effek van die vervanging van natriumtripolifosfaat met iotakarrageenan op die fisikochemiese en sonsoriese eienskappe op die van hergestruktureerde volstruisham te bestudeer; en (iii) om die effek van sout (NaCl) vermindering op die fisiko-chemiese en sensoriese eienskappe van volstruisspek te bestudeer. Die polonie behandelings het uit vyf vlakke olyfolie bestaan wat by die polonie formulasie in 5% inkremente 0% tot 20% gevoeg is. Hardheid, taaiheid en skeurkrag het afgeneem (P≤0.05) met verhoogde vlakke van olyfolie. Die L*- en b*-waardes het afgeneem (P≤0.05) met verhoogde vlakke van olyfolie en uiteibdelik ‘n ligter en geler produk geproduseer. Die betrokke volstruispolonie behandelings het ‘n gunstige vetsuurprofiel wat in lyn is met internasionale aanbevole standaarde. ‘n Opgeleide sensoriese paneel het gevind dat die verhoogde vlakke van olyfolie ‘n betekenisvolle (P≤0.05) effek het op die kleur, geprossesseerde vleisgeur en -aroma, volstruis aroma, olyfolie aroma, fermheid en sappigheid. ‘n Verbruikerspaneel het gevind dat al vyf polonie behandelings aanvaarbaar is. Olyfolie kan dus suksesvol gebruik word in die produksie van laevet volstruispolonie. Hergestruktureerde volstruisham het bestaan uit vyf afnemende fosfaat vlakke (0.7, 0.53, 0.35, 0.18 and 0%) en vyf toenemende vlakke van karrageenan (0, 0.1, 0.2, 0.3 and 0.4%). Die opbrengs van gaar hergestruktureerde volstruisham het afgeneem (P≤0.05) met verlaagde vlakke van fosfaat. Geen betekenisvolle patroon is in instrumentele kleurmeting gevind nie. Hardheid, binding en taaiheid het toegeneem met afnemende fosfaat vlakke. Daar is bewys dat volstruisham ‘n gunstige vetsuurprofiel het wat in lyn is met internasionale aanbevole standaarde het. ‘n Opgeleide sensoriese paneel het gevind dat afnemende fosfaatvlakke ‘n betekenisvolle effek op die sensoriese eienskappe van volstruisvleis geur en aroma asook melerigheid, maar geen betekenisvolle effek op die speserygeur en -aroma gehad nie. Drie behandelings met verskillende fosfaat vlakke (0.7, 0.35 and 0%) is deur ‘n verbruikerspaneel vir aanvaaraarheid getoets. Die verbruikerspaneel het gevind dat die behandelings met 0.7 en 0.35% fosfaat aanvaarbaar was. Karrageenan kan dus gebruik word om fosfaat te vervang by ‘n vlak van 0.35% fosfaat en 0.2% karrageenan in volstruisham. Volstruisspek is geproduseet met vyf soutvlakke (NaCl), nl 3.5, 2.75, 2.0, 1.25 en 0.5%. Verlaagde soutvlakke het geen beteknisvolle effek op die L*-, a*- en b*-waardes van die vyf behandelings gehad nie. Volstruisspek het ook ‘n besonder gunstige vetsuurprofiel. ‘n Opgeleide sensoriese paneel het gevind dat die effek van verhoogde soutvlakke ‘n betekenisvolle effek het op die volgende sensoriese eienskappe: geur en aroma van volstruisvleis; geur en aroma van gerookte spek; en southeid. ‘n Verbruikerspaneel het gevind dat al die behandelings aanvaarbaar was, met die monsters met 2.75 and 2.0% sout as mees aanvaarbaar. In opsomming, die soutinhoud van volstruisspek kan uit ‘n tegniese oogpunt suksesvol verlaag word om ‘n produk met ‘n laer soutinhoud te produseer, alhoewel verbruikersvoorkeur vir sout hoog bly.
Матвієнко, Сергій Борисович. "Підвищення ефективності застосування змащувально-охолоджуючих засобів у виробництві". Master's thesis, КПІ ім. Ігоря Сікорського, 2019. https://ela.kpi.ua/handle/123456789/30928.
Повний текст джерелаThe structure and scope of work. The master's thesis includes an introduction, 3 chapters, conclusions, a list of used literature. The work consists of 69 pages of text, 3 tables, 11 figures, 15 literary sources. Relevance of the topic. At this time, for thirty - forty years, lubricating and cooling technological means for the development of cutting materials have a special, important role. The optimal selection of lubricating-cooling technological means contributes to the improvement of production productivity, as well as product quality and the like. However, there are still questions about improving the effectiveness of the lubricating-cooling technological means. The author raises the question of improving the efficiency of lubricating-cooling technological means, structural analysis of mixtures, their advantages and disadvantages, as well as the effectiveness of using these technological tools. The purpose and objectives of the study. Analysis of the effectiveness of cutting lubricants, their structure, the impact on production productivity, quality, product roughness. Determination of the advantages and disadvantages of certain promising cutting lubricants, their structure, approach, approach to the cutting zone, versatility, etc. Object of study - the effectiveness of lubricating-cooling technological means. The subject of the study is the determination of the value of cutting lubricants in production. Research methods: analysis of previously published works, the fundamentals of cutting materials and the theory of cutting lubricants. Scientific novelty of the results 1. Analysis and conclusions about the impact of cutting processes on production productivity and product quality. 2. Analysis of the information received and determination of the types of mixtures, supply to the cutting zone and the like. 3. Development of an algorithm for automated selection of cutting fluid to improve production efficiency. 4. The analysis will allow us to draw conclusions regarding the effectiveness of cutting lubricants. Determination of effective methods of processing metal cutting using lubricating-cooling technological means. The practical significance of the results. The information obtained will help to learn about improving the efficiency of the use of lubricating-cooling technological means. This will increase production productivity, as well as improve the quality of manufactured products.
Структура и объем работы. В магистерскую диссертацию входит введение, 3 главы, выводы, список использованной литературы. Работа состоит из 69 страниц текста, 3 таблицы, 11 рисунков, 15 литературных источников. Актуальность темы. В это время, в течение тридцати - сорока лет имеет особую, важную роль смазочно-охлаждающие технологические средства для развития обработки материалов резанием. Оптимальный подбор СОТС способствует улучшению производительности производства, а также качества изделия и тому подобное. Однако до сих пор возникают вопросы по улучшению эффективности СОТС. Автор поднимает вопрос улучшению эффективности СОТС, структурный анализ смесей, преимущества и недостатки их, а также эффективность применения данных технологических средств. Цель и задачи исследования. Анализ эффективности смазочно-охлаждающих технологических средств, их структуры, влияние на производительность производства, качество, шероховатость изделия. Определение преимуществ и недостатков определенных перспективных смазочно-охлаждающих технологических средств, их структуры, подхода, подводу к зоне резки, универсальность и др. Объект исследования - эффективность смазочно-охлаждающих технологических средств. Предмет исследования - определение значения смазочно-охлаждающих технологических средств в производстве. Методы исследования: анализ ранее опубликованных работ, основ резания материалов и теории смазочно-охлаждающих технологических средств. Научная новизна полученных результатов 1. Анализ и выводы о влиянии процессов резания на производительность производства и качество изделия. 2. Анализ полученной информации и определения типов смесей, подводу в зону резания и тому подобное. 3. Разработка алгоритма автоматизированного выбора СОЖ для повышения эффективности производства. 4. Проведенный анализ позволит подвести выводы относительно эффективности смазочно-охлаждающих технологических средств. Определение эффективных способов обработки металлов резки с использованием СОТС. Практическое значение полученных результатов. Полученная информация поможет узнать о повышении эффективности способы применения СОТС. Это позволит повысить производительность производства, а также повысить качество изготавливаемых изделий.
Leavengood, Scott A. "Identifying Best Quality Management Practices for Achieving Quality and Innovation Performance in the Forest Products Industry." PDXScholar, 2010. https://pdxscholar.library.pdx.edu/open_access_etds/136.
Повний текст джерелаMarques, Joana M. "Refinement of mouse husbandry for improved animal welfare and research quality /." Uppsala : Dept of Clinical Sciences, Swedish University of Agricultural Sciences, 2007. http://epsilon.slu.se/2007104.pdf.
Повний текст джерелаRönnbäck, Britt-Inger. "Are uncertain uncertainties useful?: towards improved quality assessment of spatial data /." Luleå, 2004. http://epubl.luth.se/1402-1544/2004/013.
Повний текст джерелаKiourktsidis, Ilias. "Flexible cross layer design for improved quality of service in MANETs." Thesis, Brunel University, 2011. http://bura.brunel.ac.uk/handle/2438/7464.
Повний текст джерелаRosenstreich, Daniela, and n/a. "A consumer-oriented view of quality : an exploratory study of quality in the context of marketing�s scholarly articles." University of Otago. Department of Marketing, 2007. http://adt.otago.ac.nz./public/adt-NZDU20070928.160805.
Повний текст джерелаSeremeti, Maria Makri. "Evaluation of the quality of individual quick frozen fish products." Thesis, Robert Gordon University, 2007. http://hdl.handle.net/10059/648.
Повний текст джерелаLun, Hsu Wei, and 許瑋倫. "Improved Wireless Network Products Quality based on Customer Reviews– A Case Study with Amazon." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/934wp4.
Повний текст джерела輔仁大學
資訊工程學系碩士班
106
Wireless networks are ubiquitous, and the role of wireless routers is becoming more and more important. Most wireless routers are manufactured by outsourcing foundries, and the quality of wireless routers depends on the specialty of the foundry. If product quality is not well controlled during mass production stage, there will be an extra burden of heavy work. Not only the high cost of the foundry, but also the customer satisfaction with the outsourcing foundry decline. If the product is returned by the consumer, loss is not just the sale revenue, even the brand image will be influenced. This study collects the customer reviews of wireless router products from the Amazon website, and tags the data using five parameters: reply, function, error status, connection problem, and keyword. The customer reviews is trained and tested using the decision tree to know the classification result and severity levels. Severity levels 1 to 5 are assigned to the engineering department to enhance the testing quality and methods, and Severity level 6 to 7 are assigned to the marketing department are assigned to the market research department for customer behavior analysis. This study also tags the customer reviews using wireless network category, year, and price, and classifies with the decision tree and logistic regression. Compare the two methods’ Precision and Recall values. Through the results of the experiment, the decision tree will be more suitable for the classification of customer reviews.
Hsu, Ming-Fu, and 許明富. "Using Six-Sigma Method to Improve The Quality of Rubber Products." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/2u2b32.
Повний текст джерела國立高雄應用科技大學
模具系碩士在職專班
105
A Six-Sigma approach that employs well-structured statistical analysis tools and improvement methodologies to continuously reduce process variability and eliminate waste within the business processes that has become a powerful strategy as well as a new standard for customer satisfaction and profitable guaranty in modern business and manufacturing environments. The aim of this research is to investigate warpage defects of injection molding rubber products happening in an injection molding company and further to improve them by using the Six-Sigma methodologies. This case study begins from classifying and defining quality problems based on complaints of customers received from auto parts rubber injection-molding. The warpage defects are found to be the most critical of all quality problems. In that various statistical tools are used to measure and analyze them. Moreover, Taguchi methodology and experimental design are employed to find out the optimal parameters settings for improving and reducing the warpage defects in the injection molding process. The results show that by controlling molding temperature at 60℃, melting temperature at 240℃, packing pressure at 60 MPa, packing time at 20 seconds, and cooling time lasting 15 seconds can obtain the least warpage defects.
HUNG, HSU-HUANG, and 洪需凰. "Add Probiotics to Improve the Quality of Enzyme Products Sold in Taiwan." Thesis, 2019. http://ndltd.ncl.edu.tw/handle/xx4fh7.
Повний текст джерела朝陽科技大學
應用化學系
107
The raw materials of the commercially available enzyme preparations in Taiwan contain wild yeast and bacteria. If they are not inhibited by probiotics during fermentation, the finished enzyme may produce undesirable flavors and tend to reduce consumer preference for the product, so it is desirable that the probiotics of the major bacterial species become dominant species in the fermentation process. , giving the enzyme product a good flavor. In the process of traditional fermentation production of enzymes, if the taste of alcohol and vinegar is produced, other additives will be added to suppress and reduce these undesired tastes; in the past, the taste and vinegar taste of the wine was found during the enzyme fermentation, which is attributed to An abnormality in quality control. This is also a failure. It is hoped that by discovering probiotics with better organoleptic properties such as overall acceptability, flavor, sweetness and sourness, it will become a dominant species in the process of making enzyme products, and it can inhibit the undesirable flavor of bacteria. Because probiotics produce acid, they inhibit the production of wine in wild yeast. Probiotics are relatively easy to control strains. Their functions and methods of use are widely studied. Only by selecting the right strain can the enzyme product have good natural quality and flavor. The three groups of dominant bacteria selected in this study, in collaboration with seven brands, used each brand's formula plus three groups of preferred dominant flora to have a good effect on the overall acceptance of consumer sensory evaluation. Impact can shorten the process.
Chen, Ching-Hsiang, and 陳清祥. "Integration of multiple quality characteristics experimental design to improve the electromagnetic compatibility of electronic products." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/fwcx4j.
Повний текст джерела