Results 271 to 280 of about 780,588 (296)
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Research on supplier’s quality supplying competence under mixed quality characteristics
2008 IEEE International Conference on Automation and Logistics, 2008null De-cheng Wen, null Jie Lv
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Optimal Quality Characteristic Evaluation for Asphalt Mixing Plants
Journal of Testing and Evaluation, 2003Abstract The development of a quality system for asphalt mixing plants based on original statistical development is the subject of the current investigation. Quantitative evaluation of the quality characteristic under study and distinguishing the quality level for the plant production process have been analyzed.
M Divinsky, S Nesichi, M Livneh
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Effect of vacuum mixing on the quality characteristics of fresh noodles
Journal of Food Engineering, 2012Abstract Effect of vacuum mixing on the physicochemical properties, microstructure and water status of fresh noodles was investigated. Color changes, moisture, water activity, cooking quality and texture properties were measured as affected by different vacuum degrees.
Man Li +5 more
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Web-based quality control of ready mixed concrete
Building and Environment, 2007 WOS: 000243121000050The ready mixed concrete industry is an important part of today's construction business environment. This industry provides the required quality of concrete used in construction works.
Gokhan Arslan, Mustafa Tuncan
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A Study on Pyrolysis Characteristics of Low Quality Mixing Coal
2011 Third International Conference on Measuring Technology and Mechatronics Automation, 2011The pyrolysis characteristics of low quality mixing coal are investigated by thermal analyses, in which the coal is mixed by coal gangue and washed middling coal. The sample is five kinds of mixing materials which their proportion is 1:4, 2:3, 1:1, 3:2, 4:1.
Song Changzhong, Xun Hua
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A Mixed EWMA–CUSUM Control Chart for Weibull‐Distributed Quality Characteristics
Quality and Reliability Engineering International, 2016The control charts have been widely used for process monitoring. Shewhart control chart has ability to detect large disturbances in the process. The EWMA and CUSUM charts have ability to detect a small change in the manufacturing process. In this paper, we will design a mixed EWMA–CUSUM control chart for Weibull‐distributed quality characteristics. The
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Journal of Cereal Science, 1997
The influence of physical and chemical modification on rheological characteristics of biscuit doughs and biscuit quality was studied. Mixing time influenced rheological characteristics by increasing compliance, elastic recovery, cohesiveness, adhesiveness and stickiness and reducing extrusion time, apparent biaxial extensional viscosity, consistency ...
R.Sai Manohar, P.Haridas Rao
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The influence of physical and chemical modification on rheological characteristics of biscuit doughs and biscuit quality was studied. Mixing time influenced rheological characteristics by increasing compliance, elastic recovery, cohesiveness, adhesiveness and stickiness and reducing extrusion time, apparent biaxial extensional viscosity, consistency ...
R.Sai Manohar, P.Haridas Rao
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European Food Research and Technology, 1999
The effect of different mixing methods on the rheological characteristics of biscuit dough and the quality of biscuits was studied. The amount of water required to prepare the desired consistency of dough varied considerably depending on the mixing method: 16% for the creaming method (CM) and the sugar solution method (SSM), 20% for the blending method
R. Sai Manohar +3 more
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The effect of different mixing methods on the rheological characteristics of biscuit dough and the quality of biscuits was studied. The amount of water required to prepare the desired consistency of dough varied considerably depending on the mixing method: 16% for the creaming method (CM) and the sugar solution method (SSM), 20% for the blending method
R. Sai Manohar +3 more
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Food Engineering Progress, 2022
This study examined the quality characteristics and antioxidant properties of fruit and vegetable jellies mixed with Boswellia. Jellies were prepared with 0, 2, 4, 6, and 8% Boswellia, sugar and konjac. As a result, the pH of Boswellia jellies decreased to 5.19, 5.05, 4.94, and 4.84, respectively (p<0.001). Their L-value, a-value, b-
Yen-Hee Jung, Sun-Choung Ahn
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This study examined the quality characteristics and antioxidant properties of fruit and vegetable jellies mixed with Boswellia. Jellies were prepared with 0, 2, 4, 6, and 8% Boswellia, sugar and konjac. As a result, the pH of Boswellia jellies decreased to 5.19, 5.05, 4.94, and 4.84, respectively (p<0.001). Their L-value, a-value, b-
Yen-Hee Jung, Sun-Choung Ahn
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Designing the optimal process mean vector for mixed multiple quality characteristics
IIE Transactions, 2012For the manufacturing community, determining the optimal process mean can often lead to a significant reduction in waste and increased opportunity for monetary gain. Given the process specification limits and associated rework or rejection costs, the traditional method for identifying the optimal process mean involves assuming values for each of the ...
Paul L. Goethals, Byung Rae Cho
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