Drying Characteristics of Barley Grain Dried in a Spouted-Bed and Combined IR-Convection Dryers

A study was performed to determine the drying characteristics and quality of barley grain dried in a laboratory scale spouted-bed dryer at 30, 35, 40, and 45°C and an inlet air velocity of 23 m/s^-1, and in an IR-convection dryer under an infrared radiation intensity of 0.048, 0.061, 0.073, and 0.107 W cm^-2 at an air velocity of 0.5 m/s^-1. The results show that the first, relatively short, phase of a sharp decrease in the drying rate was followed by the phase of a slow decrease. The time of barley drying depended on temperature of inlet air in a spouted-bed dryer and on radiation intensities in an IR-convection dryer. Barley drying at 45°C in a spouted-bed dryer was accompanied by the lowest total energy consumption. The average specific energy consumption was lower and the average efficiency of drying was higher for drying in a spouted-bed dryer. The effective diffusivities were in the range 2.20-4.52 × 10^-11 m² s^-1 and 3.04-4.79 × 10^-11 m²/s^-1 for barley dried in a spouted-bed and in an IR-convection dryer, respectively. There were no significant differences in kernel germination energy and capacity between the two drying methods tested.     

Relative importance of evaluation criteria for enterprise systems: a conjoint study

Abstract.  While a large body of research exists on the development and implementation of software, organizations are increasingly acquiring enterprise software packages [e.g. enterprise resource planning (ERP) systems] instead of custom developing their own software applications. To be competitive in the marketplace, software package development firms must manage the three-pronged trade-off between cost, quality and functionality. Surprisingly, prior research has made little attempt to investigate the characteristics of packaged software that influence management information system (MIS) managers' likelihood of recommending purchase. As a result, both the criteria by which MIS managers evaluate prospective packaged systems and the attributes that lead to commercially competitive ERP software products are poorly understood. This paper examines this understudied issue through a conjoint study. We focus on ERP systems, which are among the largest and most complex packaged systems that are purchased by organizations. In a conjoint study, 1008 evaluation decisions based on hypothetical ERP software package profiles were completed by managers in 126 organizations. The study represents the first empirical investigation of the relative importance that managers ascribe to various factors that are believed to be important in evaluating packaged software. The results provide important insights for both organizations that acquire such systems and those that develop them. The results show that functionality, reliability, cost, ease of use and ease of customization are judged to be important criteria, while ease of implementation and vendor reputation were not found to be significant. Functionality and reliability were found to be the most heavily weighted factors. We conclude the paper with a detailed discussion of the results and their implications for software acquisition and development practice.     

The Effect of Post-Cooking Holding Times on Sensory Assessment of Low- and High-Fat Beefburgers

ABSTRACT: The effect of post-cooking holding-time on sensory assessment of low (89 g/kg) and high (218 g/kg) fat beefburgers was assessed. Burgers were served to panelists approximately 3 or 18 min after cooking. Fat content influenced fattiness, moistness/juiciness and overall appearance (P < 0.05), overall acceptability and overall texture (P< 0.01) and tenderness and crumbliness (p<0.001). Burgers with the higher fat content had higher scores. Holding-time influenced sensory overall appearance only with lower scores at extended holding times (P < 0.01). Treatment differences were small, mostly less than one sensory scale unit. Higher lightness and yellowness values were found for burgers with higher fat contents.     

Shelf Life of Minimally Processed Honeydew, Kiwifruit, Papaya, Pineapple and Cantaloupe

This study was to determine the shelf life of minimally processed honeydew melon, kiwifruit, papaya, pineapple, and cantaloupe stored at 4°C. Sensory assessments were carried out at 3-day intervals by highly trained panels until the end of shelf life. Microbiological counts were made immediately after dicing fruit and at the end of shelf life. Results indicated that both the length of shelf life and type of spoilage were related to fruit species. Minimally processed fruit had longer shelf life at 4°than at temperatures recommended for whole fruit when these were greater than 4°C. Spoilage of 4°C-stored kiwifruit, papaya and pineapple pieces was not a consequence of microbial growth.     

Age effects in coding tasks: Componential analysis and test of the sensory deficit hypothesis.

Multiple forms of a symbol-digit substitution task were used to provide a componential analysis of age differences in coding task performance. The results demonstrated age differences in feature encoding, memory, and visual search. A 2nd experiment was conducted with young adults to investigate a sensory deficit as a locus of age differences. The spatial contrast sensitivity deficit of older adults was simulated on forms by applying a digital filter. Persons in the age-simulated contrast condition performed worse than those in the normal contrast condition. The stimulus degradation effect was linked to visual search speed. The study illustrates the utility of componential analysis and offers direct support for the hypothesis that sensory deficits affect performance on tasks used to assess intelligence (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Physicochemical and Sensory Evaluation of 'Rocha' Pear Following Controlled Atmosphere Storage

ABSTRACT: The effects of several processing factors (storage time, time in the open air at room temperature, and overhead concentrations of O₂ and CO₂) on color, firmness, polyphenol oxidase (PPO) activity, and sensory attributes of pears (cv. Rocha) grown in 2 locations were studied using a multiple linear regression model. Backward elimination (F ≥ 0.005) was used to assess the significant factors. Extended storage time, long‐time exposure at room temperature, and high O₂ concentration played major roles on color changes assessed instrumentally and further confirmed by a sensory panel. Firmness was strongly affected by storage time and by time in the open air at room temperature. Finally, PPO activity was dependent on the growing location.