Selection of Handloom Fabrics for Summer Clothing Using Multi-Criteria Decision Making Techniques

Ranking and selection of textile fabrics for a particular end-use requirement is a complex task. In this article, an attempt has been made to develop a simple index of handloom fabric quality, which can be used for selecting fabrics for a specified end use. The Analytic Hierarchy Process (AHP) and Multiplicative Analytic Hierarchy Process (MAHP) of multi-criteria decision making (MCDM) have been used for ranking 25 handloom cotton fabrics in terms of their overall quality value considering their applicability as summer clothing materials. The rank correlation between the rankings elicited from two MCDM methods was found to be 0.926 which implies that the rankings given by AHP and MAHP are in high degree of agreement with each other and any of the two methods can be chosen for ranking of fabrics.     

Navel selection for rotor spinning denim fabrics using a multi-criteria decision-making process

Selection of navel rotor spinning machine, which influences various quality parameters of the final yarn, is a multi-criteria decision-making (MCDM) problem. Different statistical methods have been used in the past to address such kinds of problems. In this work, a suitable navel for denim fabrics was selected by combining two popular MCDM approaches namely, technique for order preference by similarity to ideal solutions (TOPSIS) and analytic hierarchy process (AHP). Ten navels were considered and their performances were evaluated on the basis of seven quality parameters of the produced rotor yarns (50 tex). Relative importance of the yarn quality parameters was evaluated by using AHP method, keeping in mind the requirements of denim fabric. The final ranking of navels was elicited in accordance with the relative closeness value determined by TOPSIS method.     

Towards the classification of cheese variety and maturity on the basis of statistical analysis of proteolysis data—a review

Traditionally, trained, experienced judges have classified cheese (type and maturity) with the aid of chemical compositional data. More recently, classification has been attempted using casein, peptide and amino acid data produced using electrophoretic and chromatographic methods. Structure within these large data sets can be determined when they are objectively analysed using multivariate statistical methods. Data can also be correlated to sensory or instrumental textural information. This approach has also been applied to research, quality and regulatory issues associated with cheese, and a wide range of physico-chemical techniques and statistical methods has been used. There is no ‘best’ combination of analytical and statistical methods that can be recommended for every situation. However, for successful classification or differentiation, analytical and statistical methods should be carefully selected and the quality of the data set must be high. An inappropriate or poor data set cannot be ‘rescued’ by using a powerful statistical method.     

梨质地变化规律与动力学模型

为了研究梨在采后贮藏过程中质地变化规律以对可食用期评估,实验测定了‘黄金’、‘玉冠’和‘丰水’3 个品种梨在贮藏过程中泰勒（Magness-Taylor,MT）硬度、果肉硬度、果肉弹性率和感官总体可接受度的变化,并建立了质地参数变化的动力学模型。结果表明：MT硬度、果肉硬度、果肉弹性率总体上均随贮藏时间延长逐渐降低,但果肉弹性率对贮藏时间变化的灵敏性优于MT硬度和果肉硬度,且果肉弹性率与感官总体可接受度的相关性更强;采用零级和一级动力学模型、Logistic模型和威布尔模型对各质地参数拟合,结果均是威布尔模型的拟合结果最佳;通过威布尔模型和感官评定,得到‘黄金’、‘玉冠’和‘丰水’梨的MT硬度分别低于14.762、10.411 N和7.255 N,果肉硬度分别低于8.215、7.438 N和5.181 N,果肉弹性率分别低于4.571、5.572 N/mm和3.609 N/mm后不具备商品价值,不建议食用。研究结果可为梨的贮藏和食用提供指导依据。     

Proficiency testing for sensory ranking panels: measuring panel performance

Proficiency testing in sensory analysis is an important step towards demonstrating that results from one sensory panel are consistent with the results of other sensory panels. The uniqueness of sensory analysis poses some specific problems for measuring the proficiency of the human instrument (panel). As part of an EU supported project, ProfiSens, 14 panels undertook ranking of sweetness on five samples of apple juice. Four panels were designated ‘validation’ panels, whose data were used firstly to establish the expected ranking results, and secondly to set the performance criteria that a trained sensory panel would be expected to achieve. Four key measures of a panel’s performance were investigated: the ability to rank the samples in the correct order; the significance level associated with differences between samples; the number of pairs of samples that a panel found to be different at a specified level of significance; and the degree of agreement between assessors within a panel. For each of these criteria an ‘expected result’ was considered, as well as an overall measure of performance. The data from the remaining panels were analysed, and the level of performance was recorded for each of the stated criteria. Results indicated different levels of performance, and the research also revealed the importance of choice of validation panels and the screening of samples prior to testing. A simpler performance scheme was proposed to address issues relating to attaching arbitrary weightings to each of the performance criteria, and to address potential problems associated with combining different measurement criteria into a single performance score. While there is still potential for further development and refinement, ProfiSens has made a significant contribution to proficiency testing for sensory analysis.     

不同条件对‘巴西蕉’和‘南天黄’香蕉后熟的影响

‘南天黄’为性状优良且抗枯萎病的香蕉新品种,其后熟条件与传统栽培品种‘巴西蕉’不同,然而生产中常以统一做法对‘南天黄’进行催熟,易造成生产误判。为提高香蕉品质,延长货架期,本研究以500 mg/L乙烯利喷雾处理后的‘南天黄’与‘巴西蕉’果实为材料,实验分为（22±2）℃处理组（T2）、（22±2）℃＋双向拉伸聚丙烯（biaxially oriented polypropylene,BOPP）薄膜包装处理组（T-2）、17 ℃处理组（T1）、17 ℃＋BOPP薄膜包装处理组（T-1）,观察果皮色差、果肉硬度、果实质量损失率、可溶性固形物质量分数的变化和货架期的特点,以此制定‘南天黄’合理催熟方案。T1、T-1处理组‘南天黄’褪绿转黄（催熟时间）比‘巴西蕉’早1 d,T1处理组‘南天黄’比‘巴西蕉’货架期长2 d;T2处理组‘南天黄’褪绿转黄比‘巴西蕉’迟1 d,货架期长2 d;与T2处理组相比,T1处理组香蕉后熟末期硬度、色差L*值、C*值、a*值更大,货架期长2 d,但后熟后颜色不如T2处理组的鲜黄;BOPP包装延缓了褪绿转黄,使催熟时间延长4 d,货架期缩短。因此前期高温（21 ℃）后期低温（17 ℃）是‘南天黄’获得较好的货架品质和货架期的后熟条件。     

Challenging the scalp with ‘dry’ wash shampooing (DW) on Chinese men: an in vivo study

Cosmetic habits show a strong diversity worldwide. The same applies to procedures that are considered as basic hygiene acts such as shampooing. Apart from common traditional shampoo routine, a special shampoo procedure, ‘dry’ wash is daily performed in Chinese hair salons. Without pre‐wetting step, hairdresser applies the shampoo directly to dry hair with small quantity of water to create foam. Hand massaging is then offered on the scalp. This shampooing process is distinguished from traditional ‘regular wash’ by slightly diluted shampoo, and longer contact with the scalp and scalp massaging, all of which could be possibly considered as challenges to the structure and barrier function of the scalp. In this study, the effects of ‘dry’ wash on Chinese scalp have been investigated, in vivo, using regular wash as a control. A total of 67 Chinese males in two cohorts, non‐dandruff and with dandruff, were included. In each cohort, volunteers were split into two groups, one with ‘dry’ wash and the other one with regular wash. Both shampoo methods were performed daily for five consecutive days using the same shampoo formulation. Volunteers’ self assessment, clinical assessment by an expert and instrumental measurements were carried out. The results showed that Chinese ‘dry’ wash did not induce any negative consequence on the scalp physiology under such experimental conditions.     

Are unconscious emotions important in product assessment? How can we access them?

To address the questions posed in the title, we begin by considering the fundamental nature of unconsciousness and emotion. By interpreting this within the framework of a dual-process theory of higher cognition, and generalising emotion into ‘mental activity’ and unconsciousness into ‘no immediate awareness’, we conclude that these hidden influences are profoundly important in product-related behaviour. To determine how these influences might be accessed, we explore the Theory of Constructed Emotion, which disputes the fundamental existence of basic emotions along with their supposed neuro-physiological counterparts. Taken at face value this excludes the possibility of using objective methods such as neuroimaging (fMRI), electroencephalography (EEG) and galvanic skin responses (GSR) for predicting emotion. Facial coding is rejected for the same reason. We conclude that direct questioning using procedures such as the EsSense Profile® amongst others, may have some value but they are always vulnerable to over-rationalisation and confabulation. Our preferred approach involves a well-established application of best-worst scaling known as concept profiling. In a new development, this word-based procedure deliberately focuses on non-valence concept terms, identified on the basis of Russell’s Circumplex Model of Affect. These, we hold, direct consumers towards hidden influences beyond liking that might otherwise be overlooked. The efficacy of this procedure is demonstrated by comparing two iconic brands, Coke and Pepsi, and what motivates users to choose one brand over the other.     

基于食味计评价杂交籼稻食味品质

为探讨不同蒸煮条件对西南两个生态点杂交籼稻食味品质的影响,以分别种植于云南永胜和四川大邑的9 个品种中籼杂交稻为材料,利用米饭食味计分析不同蒸煮条件（7 个水米质量比（1.3∶1、1.5∶1、1.6∶1、1.9∶1、2.1∶1、2.4∶1、2.7∶1）、4 个浸泡时间（0、15、30、60 min）、3 个蒸煮时间（20、30、40 min）和3 个焖饭时间（0、15、30 min））对稻米米饭食味品质的影响。结果表明：稻米米饭的食味品质为蒸煮条件、品种、生态点及其互作效应共同作用的结果,米饭外观和食味值均受三者极显著影响（P＜0.01）;蒸煮条件与生态点、品种与生态点及三者的互作效应均极显著影响米饭食味品质（P＜0.01）。米饭食味计分析结果显示,云南永胜等光温充足稻区以水米质量比2.1∶1、浸泡30 min、蒸煮30 min以及焖制15 min蒸煮米饭的食味品质较好;四川大邑等高湿寡照稻区以水米质量比2.1∶1、浸泡15 min、蒸煮30 min以及焖制15 min蒸煮米饭的食味品质较好。9 个品种中‘内5优39’米饭食味品质最好,且在各水米质量比间变异较小,‘宜香优2115’米饭食味品质次之,而‘中优295’和‘F优498’米饭的食味品质较差,‘F优498’和‘天优华占’米饭食味品质在各蒸煮条件间变异系数较大。总体来看,云南生态点的稻米米饭外观更好,而四川生态点稻米米饭在特定蒸煮条件下食味值更高。     

Sugar Composition and Flavor Quality of High Sugar (Shrunken) and Normal Sweet Corn

Soluble sugar composition of the corn kernel in a shrunken (high sugar) variety, ‘Xtra Sweet 77′, and a normal sweet variety, ‘Jubilee’ was determined after freezing a corn-on-cob product at two levels of commercial harvest maturity by HPLC and enzymic methods of analysis. Sucrose, glucose and fructose were found in measurable amounts by both methods. The less mature sample of either variety contained the higher level of each sugar, at a sucrose:glucose:fructose ratio of approximately 15:1:1 in ‘Jubilee’ and 20:1:1 in ‘Xtra Sweet 77′. Sensory evaluation showed ‘Xtra Sweet 77’ which contained nearly twice the total sugars of ‘Jubilee’ to be sweeter. Sweetness differences between maturity samples within a variety were not significant, nor was there a consistent preference shown for the higher sweetness or overall quality of the ‘Xtra Sweet 77’ samples. Sensory perception of sweetness was most highly correlated with sucrose content.     

Effect of anthocyanin-absorbed whey protein microgels on physicochemical and textural properties of reduced-fat Cheddar cheese

Reduced-fat foods have become more popular due to their health benefits; however, reducing the fat content of food affects the sensory experience. Therefore, it is necessary to improve the sensory acceptance of reduced-fat foods to that of full-fat equivalents. The aim of this study was to evaluate the effect of adding whey protein microgels (WPM) with an average diameter of 4 μm, or WPM with adsorbed anthocyanins [WPM (Ant)] on the textural and sensory properties of reduced-fat Cheddar cheese (RFC). Reduced-fat Cheddar cheese was prepared in 2 ways: (1) by adding WPM, designated as RFC+M, or (2) by adding WPM (Ant), designated as RFC+M (Ant). For comparison, RFC without fat substitutes and full-fat Cheddar cheese were also prepared. We discovered that the addition of WPM and WPM (Ant) increased the moisture content, fluidity, and meltability of RFC, and reduced its hardness, springiness, and chewiness. The textural and sensory characteristics of RFC were markedly inferior to those of full-fat Cheddar cheese, whereas addition of WPM and WPM (Ant) significantly improved the sensory characteristics of RFC. The WPM and WPM (Ant) showed a high potential as fat substitutes and anthocyanin carriers to effectively improve the acceptance of reduced-fat foods.     

Fruit quality of ‘Fuji’ apple (Malus domestica Borkh.) strains

‘Fuji’ is an attractive apple for consumers owing to its desirable internal (low acidity, high sugar and phenols) and external (firmness, colouration) fruit quality. However, its red colouration is often weak and starts late in the season. Therefore, in 2003 and 2004, three ‘Fuji’ strains, ‘Kiku 7’, Kiku 8' and ‘Naga‐fu 6’, and standard ‘Fuji’ were compared in terms of fruit quality by high‐performance liquid chromatography analysis in order to determine their contents of fruit sugar, organic acids and phenols. The % and intensity of red top colour were also analysed. Of the three strains, ‘Kiku 8’ proved to have the best red colouration and accumulated the largest amount of reducing sugars with the lowest quantity of phenols in both years examined. The quality parameters of strains ‘Kiku 7’ and ‘Naga‐fu 6’ fell between those of standard ‘Fuji’ and ‘Kiku 8’. ‘Kiku 8’ may be the most suitable for areas with high variations in daily and nightly temperatures to obtain the best colour development. Under conditions with warm days and cool nights the other strains and standard ‘Fuji’ can develop a proper coloured fruit of high quality. Copyright © 2007 Society of Chemical Industry     

Mid-infrared spectroscopy and chemometrics for determining the type of fruit used in jam

Fourier transform infrared spectra of jams were analysed by chemometric methods with the aim of differentiating between ‘strawberry’ and ‘non-strawberry’ containing jams. Spectra were subjected to a data reduction step, which was either principal component analysis (PCA)-based or partial least squares (PLS)-based, before being classified in one of the two jam types on the basis of the smaller distance to the group ‘means’. Diffuse reflectance infrared spectra of the insoluble materials of the jams led to a success in classification of almost 100%. However, the preparation method was lengthy and still needs some improvement. Attenuated total reflectance spectra of jams were classified according to fruit type with 91% success. This method was found to be strongly influenced by the spectral differences between ‘normal’ and ‘reduced’ total sugar content jams, which appeared in the first principal component in both the PCA-based and the PLS-based method.     

Chemical and Phytochemical Properties and Antioxidant Activities of Three Pomegranate Cultivars Grown in South Africa

A comparative study of chemical contents and antioxidant activities of three pomegranate cultivars (‘Arakta’, ‘Bhagwa’ and ‘Ruby’) grown in South Africa was conducted. Fresh pomegranate juice (PJ) of each cultivar were assessed for soluble solid contents (SSCs), pH and titratable acidity (TA), while extracted juice samples were evaluated for total phenolic (TP), including total tannins (TT), proanthocyanidins (Pcy), total flavonoids, anthocyanins and gallic acids (GA) using spectrophotometric methods. The antioxidant properties of the juice samples were evaluated against stable 2, 2–diphenyl–1–picryl hydrazyl, as well as in ferric reducing ability of plasma (FRAP) and QuantiChrom? (TAC) antioxidant assays. There were significant differences in the chemical properties of the cultivars. SSC, TA and pH varied between the range of 14.07–15.10 °Brix, 0.22–0.28 g/100 ml and 3.32–3.64, respectively. ‘Bhagwa’ had the highest TP (449.9 mg/100 ml), 1.3-fold and 1.6-fold higher than ‘Arakta’ and ‘Ruby’, respectively. The strongest total antioxidant activity was exhibited by ‘Bhagwa’ with an antioxidant index of 95.7%, followed by ‘Arakta’ (93.2%) and ‘Ruby’ (79.9%). PJ phytochemical properties (TP, TT, Pcy, GA) and antioxidant activity (FRAP and TAC) were significantly correlated (r ²?=?0.509–0.885) with each other.     

How Argentine consumers understand the Spanish translation of the 9-point hedonic scale

The objective of this work was to study how ambiguous the meaning of the Spanish translation of the 9-point hedonic scale was for Argentine consumers. Three versions of the 9-point hedonic scale were tested: a literal translation of the original English version, a liberal translation of this same scale and the liberal translation of a scale phrased for children (e.g. where ‘like extremely’ was replaced by ‘super good’). Children, adolescents and adults from two cities of Argentina, making up a total of 288 subjects, performed the tests. These consisted in ranking the phrases from each one of the three scales from ‘like least’ to ‘like most’. In most cases the scale phrased for children performed best. Using this scale approximately 30% of the subjects ranked the translated phrases differently in relation to the English version, that is inverted the order of two or more phrases. The results from the present work show that the use of the 9-point hedonic scale translated to languages different to English should be done with caution.     

Cost 90 collaborative measurements of thermal properties of foods

Collaborative measurements of the thermal properties of foods and model foods are reported. They were part of a European Cooperation in Science and Technology (COST) project and provide data on thermal diffusivity and thermal conductivity of fish paste, meat paste, yoghurt, milk powder, apple pulp. ‘Model’ foods also examined were various mixtures of carrageenan, sugar and water and a monodisperse ‘powder’ of glass beads. Dependence of the measured properties on temperature, density and composition was also examined.     

Discrimination of Chinese rice wines of different geographical origins by UV–vis spectroscopy and chemometrics

Discrimination of Chinese rice wines from four geographical origins (‘Zhejiang’, ‘Jiangsu’, ‘Shanghai’ and “Fujian”) in China was investigated according to their UV–vis spectra. The UV–vis absorption spectra of 112 samples in the wavelength range of 190–800 nm were collected. Then the absorption data was subjected to principal component analysis to reveal differences between samples and the potential possibility of using multivariate methods to distinguish differences. Classification models were developed by soft independent modelling of class analogy, linear discriminate analysis (LDA), discriminant partial least squares and support vector machine. Seven mathematical pre‐treatments were applied to improve the performance of the multivariate classification models. Among the seven pre‐treatments, standard normal transformation (SNV) was superior to the other six methods. The results showed that, compared with other models, SNV‐treated LDA models achieved better performances with an average correct classification rate of 98.96% in the training set and 100% in the testing set. The results demonstrate that UV spectroscopy combined with chemometric data analysis, as a rapid method to classify Chinese rice wines according to their geographical origins, is feasible. Copyright © 2015 The Institute of Brewing & Distilling