Quality Of Final Product Research Articles

Technology of Flour Confectionery Products with Dietary Supplement "Baktosyla"

Topicality. The unfavorable ecological situation, stressful lifestyle during the war state led to weakening of immunity and a sharp increase in diseases of the population, including diabetes. Based on the conditions above, the research consists in solving the problem of developing the technology of flour confectionery products using the dietary supplement “Baktosyla”, which is a natural sugar substitute, and is able not only to increase the quality of final products, but also to satisfy the physiological needs of humans in nutrients and energy. The aim of this article is the scientific justification and elaboration of shortbread cookies technology using the dietary supplement “Baktosyla” of increased nutritional value for sanative prescription. Research methods. The following research methods were used: analytical, organoleptic analysis, physico-chemical, statistical, mathematical processing of results using computer technologies. Results. In the process of experimental study, the shortbread cookies technology was elaborated with the replacement of 100% sugar in the shortbread dough with the dietary supplement “Baktosyla”. It was proved that the shortbread cookies “Baktosyla” have a higher organoleptic score (4.96 points) compared to the control sample (4.87 points). Additionally, it was investigated that when replacing sugar with the dietary supplement “Baktosyla” the springy and elastic qualities of the dough decrease, and the plasticity of the dough increases by 7.9% compared to the control. In terms of nutritional value, the amount of carbohydrates in the developed product decreases by 49.26%, but the amount of fiber, minerals (Na, Ca, Mg, P, Fe) and vitamins (B1, B2, C) increases. Conclusions and discussion. The developed technology of shortbread cookies with the dietary supplement “Baktosyla” led to the improvement in the nutritional value of the finished product and decrease in the energy value, which makes it possible to recommend it for implementation in the food industry and restaurant establishments for sanative nutrition.

Organoleptic Analysis of Round Sponge Cake with the Addition of Protein-Containing Raw Materials

Topicality. A promising direction for improving the quality of existing flour confectionery technologies and attracting a large number of consumers to the restaurant industry establishments is the introduction of innovative products into their menu content. In order to increase the biological and nutritional value, as well as to improve the organoleptic properties of flour confectionery, the employees of enterprises usually use ordinary raw materials. This research offers the use of new raw materials in the technology of cooking flour confectionery products that contain proteins in their composition, and allow to increase the nutritional and biological value of the finished product. The aim of the article. The aim of this study is the creation of innovative products for hotel and restaurant complexes, made using protein-containing raw materials, the analysis of organoleptic properties of new raw materials and the finished product with its addition. Research methods. The method of compiling an organoleptic profile and a descriptive analysis of finished products was chosen for the organoleptic assessment of semi-finished sponge cakes with the addition of high protein content raw materials (from DSTU (National Standards of Ukraine ) ISO 6658). Results. Based on the results of research, the possibility of using plant raw materials (spirulina powder) and insect processing products (cricket flour) was established; organoleptic indicators of finished products quality and the concentration of adding raw materials to the sponge cake recipe were determined. Conclusions and discussion. The obtained research data showed that when using spirulina powder and cricket flour in the technology of the round sponge cake, it is advisable to add them in the amount of 10.0% for increasing the nutritional and biological value of dinished products. The practical significance of the obtained results consists in expanding the assortment of flour confectionery products with increased nutritional and biological value, which can be sold both in the trade network and in the restaurant business establishments, and presented by cakes, pastries, desserts.

Effect of enzyme compositions on the rheological properties of bread dough enriched in buckwheat flour

Buckwheat is a good source of dietary fibre, protein and minerals, which has many beneficial effects on human health. However, previous research has illustrated that the addition of buckwheat has detrimental effects on the dough rheology and final products quality. Thus, the objective of this study was to investigate the effects of α-amylase (6 and 10 ppm), xylanase (70 and 120 ppm) and cellulase (35 and 60 ppm) on the rheological properties of bread dough incorporated with buckwheat flour. The mixing property of dough was measured by using a DoughLAB. The results indicated that the addition of single enzyme decreased water absorption, development time, stability, extensibility and stickiness, whereas increased softening, MTI and resistance to extension. Compared to the single enzyme, the enzyme compositions showed lower development time, water absorption and stability, and higher softening, MTI, resistance to extension and extensibility. As a result, enzyme compositions were more efficient than the single enzyme due to the synergistic effect of α-amylase, xylanase and cellulase.
 Practical Application: This work investigates how the single enzyme and combined enzymes influence the rheological properties of buckwheat dough during bread making. It has a widespread practical application in baking industry.

Wireless Networks of Smart Multisensors and Biosensor Devices for Express Diagnostics of the State of Grape and Fruit-Berry Crops and Quality Control of Winemaking Products

The application of information and wireless technologies, multisensor and biosensor devices, as well as sensor networks based on them to control the parameters of technological processes in different industries makes it possible to greatly improve the quality of final products and reduce losses of raw materials at all stages of production and storage. This covers both the industrial production of consumer goods and the food and processing industry. The article describes the developing and testing of network of wireless smart biosensor devices for food industry, namely for controlling the quality of wine, wine materials and food products in the production process. It is considered the technological process of production of wine materials and wine, as well as parameters that are subject of controlling. The requirements for smart multisensor devices, which are reasonable to use in such technological productions, are formulated. Measuring nodes are built on the basis of amperometric sensors and wireless data transmission units. Structural, functional and principle schemas of measuring devices were developed. The design documentation was created for their production at contract factories. The integration of wireless data transmission units into measuring nodes made it possible to build wireless sensor networks based on them. Several structures of wireless networks were developed on the base of wireless nodes with different functionality and with using of different wireless data transmission protocols. Hardware and software for wireless network nodes were developed. It was fulfilled the testing of the multisensor measuring node in autonomous mode, as well as the whole network consisting of several wireless nodes. The test results showed both the weaknesses of the developed devices, which should be eliminated in further researches, and the reasonability of using smart multisensor devices and networks based on them to control the quality of wine materials and wine at different stages of their production and storage. The work was performed with the support and within the Complex program of scientific research of the National Academy of Sciences of Ukraine "Smart" sensor devices of the new generation based on modern materials and technologies." Keywords: biosensors, amperometric transducers, smart multisensors, wireless sensor network, wine and food quality control.

Effect of plastic deformation on the spreadability of cohesive powder in the spreading process

Powder spreadability is critical to particle spread layer and thus the quality of final product in powder-based additive manufacturing. In this work, the effect of plastic deformation on the spreadability is investigated, in which particle jamming, particle dynamics within the heap, and spread layer are analysed. The results show that under the effect of plastic deformation, mechanical jamming at narrow gap is significantly reduced, and flowability of particles becomes worse. Large tensile force of contacts could be induced by jamming even when cohesion yield number (CY) is larger than 1. Better spreadability could be obtained if plastic deformation is involved, due to less jamming. However, if the plastic deformation of particles within the heap is too large, spreadability would be significantly reduced, due to worse flowability. The results also clarified that the effect of plastic deformation on powder spreadability could not be simply replaced by adding extra surface energy to the particles.

Bioprocess Improvement for fermentation of pigmented Thai glutinous rice-based functional beverage (Sato) with superior antioxidant properties

The fermentation of steamed rice with a microbial starter yields the unique traditional alcoholic beverage known as Sato, which is widely consumed in many provinces of Thailand. Both rice variety and fermentation conditions are crucial factors in a rice-fermented beverage that contribute to the final product's quality and functionality. This study was conducted to characterize the rice-based beverage fermented from pigmented and non-pigmented glutinous rice and to optimize the bioprocess of rice-fermented beverage production. Glutinous rice varieties, including white glutinous rice, white-brown glutinous rice, germinated white-brown glutinous rice, and germinated black-brown glutinous rice, and a local microbial starter (namely, Nan starter) were used for rice-fermented beverage production through solid-state fermentation (SoSF) for 3 days and subsequently submerged fermentation (SmF) for 7 days. During the SoSF and SmF processes, key fermentation parameters, including fermentation temperature (30–40 °C) and starter dosage (0.2–1.0% w/w), were then optimized. The rice-fermented beverage produced from germinated black-brown glutinous rice had a preferable alcohol concentration (3.93%), as well as better levels of antioxidant activity (54.64%), providing a superior overall acceptable sensory characteristic compared to the rice-fermented beverage produced from non-pigmented rice. Under optimized conditions at a temperature of 30 °C and a starter dosage of 1.0%, the rice-fermented beverage had a higher antioxidant activity of 67.29% with the desired characteristics and sensory properties. This study demonstrated that the developed products might contribute to the establishment of commercially viable rice-fermented beverages with health benefits and help promote the functional food industry.

Legal environment, contract intensity, and export quality

In this paper, we construct a simple game-theoretic model to illustrate that improvement in the legal environment can improve the quality of final products by improving the quality of intermediate products, especially in industries with higher contract intensity. Using Chinese Customs Database and Industrial Enterprise Database from 2000 to 2006, we measure the export quality at the firm-product-country level and examine the effect of the legal environment on the export quality. Our empirical study shows that the improvement in the legal environment can raise export quality, especially at firms with higher contract intensity. Further studies show that the legal environment and contract intensity affect the import decision of firms and thus have a significant impact on product quality of export firms.

Value of blockchain‐enabled supply chain traceability under competition

AbstractIn a modern supply chain, the quality of the final product is not determined by a single firm but depends on the joint efforts of multiple firms. When a quality defect happens, it is usually cost‐inefficient to trace the source of quality problems and all firms in the supply chain might incur a loss. New technologies such as blockchain can enable supply chain traceability at an affordable cost. In this paper, we develop a two‐echelon supply chain model including one supplier and one buyer in a competitive market. The quality of the final product depends on the two firms’ quality efforts. The buyer as a leader can set a wholesale price to stimulate the supplier's effort. In the absence (presence) of traceability, the payment of wholesale price is based on the realization of the final product's quality (the supplier's individual quality). Interestingly, we find that supply chain traceability may cause a decrease of the supplier's quality effort, thereby reducing the quality of the final product when market competition is sufficiently intensive. Furthermore, traceability weakly increases the supplier's profit but weakly decreases the buyer's profit. However, the total profit of the supply chain can be increased in the presence of traceability.

Function-based selective and adaptive cyber-physical assembly system for increased quality in optoelectronics industry

Recent advances in smart manufacturing technologies combined with the growing emphasis on zero-defect manufacturing paradigm set a premium on defect mitigation strategies in low-volume production systems. Assemblies for high-tech, high-variety products are becoming more complex, necessitating the need for in-line inspection, prediction, and prevention mechanisms; since the state-of-art end-of-line quality gates are error-prone due to accumulation of variability and errors from heterogeneous sources, originating in upstream process stages. This paper proposes a dynamic function-oriented selective and adaptive assembly based on Cyber-Physical System (CPS) capabilities in order to meet changing product quality standards while enhancing the flexibility of the underlying strategy. A real-case study in optoelectronics industry is used to test and validate the method, highlighting the major benefits of the suggested methodology in terms of final product quality.

Effects of microbial succession on the dynamics of flavor metabolites and physicochemical properties during soy sauce koji making

Koji making is a crucial stage of soy sauce production that affects the later fermentation efficiency and final product quality. However, little is understood about the dynamics and roles of microbiota throughout the koji making, especially the functional microbes responsible for flavor formation. In this work, high-throughput sequencing revealed that the top 3 bacteria were Weissella, Staphylococcus, and Bacillus, and the top 2 fungi were Aspergillus and Trichosporon. The fermentation process could divide into 2 stages based on microbiota succession: 0 h and12-44 h. Additionally, 6 organic acids, 15 amino acids, and 30 volatile flavors were detected, of them, 1-octen-3-ol and 3-octanone were the two characteristic volatile flavors of koji. Analysis of the correlation between microbiota, physicochemical properties, and flavors indicated that Weissella, Staphylococcus, Bacillus, and Trichosporon were the key microorganisms responsible for promoting environmental development and the formation of flavors. What's more, Staphylococcus, Leuconostoc, and Pichia were identified strongly positively correlated with 1-octen-3-ol and 3-octanone, which probably play pivotal roles in the unique aroma formation of koji. These findings provide insight into the potential for developing profitable starter cultures for the manufacture of high-quality soy sauce products.

Hand Sewn Anastomosis Skill Acquisition and In Vivo Transfer Using 3D-Printed Small Bowel Simulator

IntroductionGeneral surgery residents need to master the hand-sewn bowel anastomosis (HSBA) technique. However, practice opportunities outside of the operating room are rare, and commercial simulators are often costly. The objective of this study is to assess the efficacy of a new, affordable silicone small bowel simulator, made with a three-dimensional (3D) printed mold, as a training tool to learn this technique. MethodsThis was a single-blinded pilot randomized controlled trial comparing two groups of eight junior surgical residents. All participants completed a pretest using an inexpensive, custom developed 3D-printed simulator. Next, participants randomized to the experimental group practiced the HSBA skill at home (eight sessions), while those randomized to the control group did not receive any hands-on practice opportunities. A posttest was done using the same simulator as for the pretest and practice sessions, and the retention-transfer test was performed on an anesthetized porcine model. Pretests, posttests and retention-transfer tests were filmed and graded by a blinded evaluator using assessments of technical skills, quality of final product, and tests of procedural knowledge. ResultsThe experimental group significantly improved after practicing with the model (P = 0.01), while an equivalent improvement was not noted in the control group (P = 0.07). Moreover, the experimental group's performance remained stable between the posttest and the retention-transfer test (P = 0.95). ConclusionsOur 3D-printed simulator is an affordable and efficacious tool to teach residents the HSBA technique. It allows development of surgical skills that are transferable to an in vivo model.

Numerical predictions and experimental validation on the effect of material properties in filament material extrusion

The numerical prediction of dimensional accuracy and mechanical performance of 3D-printed structures can eliminate or reduce the need to perform trial-and-error experimentation to achieve the desired part quality quickly and at a reduced cost. Therefore, this study focuses on experimental and numerical investigations of the effect of material properties on dimensional control of the material extrusion additive manufacturing process. A thermomechanical model is utilized, validated, and used to predict the part deflections, warpages, and residual stresses in 3D-printed components for two different materials (i.e., polyamide-6 (PA6) and acrylonitrile butadiene styrene (ABS)). In addition, numerical simulations for mechanical testing were performed and validated through experimental investigations. The numerical model considered the effect of material on final product quality and was in close agreement with experimental results. It was concluded that the materials with a lower thermal expansion coefficient (CTE) would provide better dimensional accuracy of 3D-printed parts. In addition, the lower thermal conductivity and temperature variations within the 3D-printed part will further produce precise parts. The controlled ambient environment using a closed chamber can also assist in maintaining desired thermal gradient and avoid non-uniform cooling during the process. Finally, the numerical model accurately predicted the mechanical behavior of 3D-printed samples as validated via experimentation.

A review of additives use in straw composting.

Straw composting is not only a process of decomposition and re-synthesis of organic matter, but also a process of harmless treatment, avoiding air pollution caused by straw burning. Many factors, including raw materials, humidity, C/N, and microbial structure, may determine the composting process and the quality of final product. In recent years, many researches have focused on composting quality improvement by adding one or more exogenous substances, including inorganic additives, organic additives, and microbial agents. Although a few review publications have compiled the research on the use of additives in composting, none of them has specifically addressed the composting of crop straw. Additives used in straw composting can increase degradation of recalcitrant substances and provide ideal living surroundings for microorganism, and thus reduce nitrogen loss and promote humus formation, etc. This review's objective is to critically evaluate the impact of various additives on straw composting process, and analyze how these additives enhance final quality of composting. Furthermore, a vision for future perspectives is provided. This paper can serve as a reference for straw composting process optimization and composting end-product improvement.

Biochar Can Improve Absorption of Nitrogen in Chicken Manure by Black Soldier Fly.

(1) Background: There is growing interest in using insects to treat nutrient-rich organic wastes, such as the black soldier fly (BSF), one of the most efficient organic waste recyclers for upcycling nutrients into the food system. Although biochar (BC) was shown to enhance nutrient retention and the final product quality during the composting of livestock and poultry manure in many previous studies, little information is available on the effect of BC on livestock manure bioconversion by black soldier fly larvae (BSFL). (2) Methods: This study investigated the effect of adding a small amount of BC to chicken manure (CM) on the bioconversion system of the black soldier fly (including N2O and NH3 emissions and the final distribution of nitrogen during the treatment process). (3) Results: The lowest N2O and NH3 emission and highest residual nitrogen in the substrate were observed in the 15% BC treatment. The highest bioconversion rate of CM (8.31%) and the peak of larval biomass was obtained in the 5% BC treatment. (4) Conclusions: The results demonstrate the feasibility of adding 5% BC to reduce pollution and achieve a satisfactory BSFL-based CM bioconversion efficiency.

Kinetic studies and CFD-based reaction modeling for insights into the scalability of ADC conjugation reactions.

The manufacturing of antibody-drug conjugates (ADCs) involves the addition of a cytotoxic small-molecule linker-drug (= payload) to a solution of functionalized antibodies. For the development of robust conjugation processes, initially small-scale reaction tubes are used which requires a lot of manual handling. Scale-up to larger reaction vessels is often knowledge-driven and scale-comparability is solely assessed based on final product quality which does not account for the dynamics of the reaction. In addition, information about the influence of process parameters, such as stirrer speed, temperature, or payload addition rates, is limited due to high material costs. Given these limitations, there is a need for a modeling-based approach to investigate conjugation scale-up. In this work, both experimental kinetic studies and computational fluid dynamics (CFD) conjugation simulations were performed to understand the influence of scale and mixing parameters. In the experimental part, conjugation kinetics in small-scale reaction tubes with different mixing types were investigated for two ADC systems and compared to larger bench-scale reactions. It was demonstrated that more robust kinetics can be achieved through internal stirrer mixing instead of external mixing devices, such as orbital shakers. In the simulation part, 3D-reactor models were created by coupling CFD-models for three large-scale reaction vessels with a kinetic model for a site-specific conjugation reaction. This enabled to study the kinetics in different vessels, as well as the effect of process parameter variations in silico. Overall, it was found that for this conjugation type sufficient mixing can be achieved at all scales and the studied parameters cause only deviations during the payload addition period. An additional time-scale analysis demonstrated to aid the assessment of mixing effects during ADC process scale-up when mixing times and kinetic rates are known. In summary, this work highlights the benefit of kinetic models for enhanced conjugation process understanding without the need for large-scale experiments.

Dry Electropolishing of Laser Powder Bed Fusion Manufactured Cobalt-chrome

Cobalt-chrome (Co-Cr) has been used extensively in medical applications, gas turbines and dental products for decades now. Laser powder bed fusion (PBF-LB) manufacturing is very suitable for small series and prototyping and in this regard its application to dental products is promising as they are usually unique and high precision is required. One major factor limiting the application of the PBF-LB technique is the surface quality, which is not adequate in as built condition. This work focuses on improving the surface quality of the PBF-LB manufactured Co-Cr with dry electropolishing so that it is suitable for dental bridges. The surface quality is analysed using laser scanning microscopy for surface roughness, surface profile and topography to reveal the surface characteristics after the printing and the effect of dry electropolishing is highlighted. The results showed that dry electropolishing can be used successfully to improve the surface quality for the needs of dental bridges. Final product quality was verified by a dentist, and the dental bridge could be used on a patient.

Operation parameters multi-objective optimization method of large vertical mill based on CFD-DPM

The association mechanism between the main operation parameters and multi-physical fields of the large-scale vertical mill system is unclear, which leads to the difficulty in optimizing operation parameters to improve the performance of large vertical mill systems. To investigate the mechanism of multi-physical field coupling in the operation of the large vertical mill, the numerical simulation method is constructed by coupled CFD-DPM model to calculate the finished product quality, the simulation results were in good agreement with the actual operation results. Based on the Kriging surrogate model, a multi-objective optimization framework for large vertical mills is proposed. Finally, the multi-objective optimization design of LGM large vertical mills is carried out. Combined with CFD-DPM coupling method is developed, design variables and output responses are determined. The Kriging method is used for correlation analysis. The multi-objective optimization function was established. The NSGA-II. optimization algorithm was used to update the surrogate model and obtain the optimal solution, and the optimized operating parameters increased the vertical mill yield by 5.34% and the specific surface area by 9.07%. The maximum relative error between the simulated value and the optimized value is 2.02% through numerical calculation, which verifies the superiority of the optimization method of large vertical mill for performance improvement.

Use of production process simulation as a verification tool

This article deals with the use of manufacturing process simulation as a verification tool. Simulation proves to be a valuable tool for testing and evaluating production processes and their effectiveness in a controlled virtual environment. The authors discuss the advantages that simulation brings, such as the identification of defects, the optimization of production parameters, and the prevention of problems even before the start of the real production process. The use of simulation of the production process enables the acquisition of valuable knowledge about the influence of various factors on the final product quality, the optimization of production procedures, and the minimization of the risk of errors. The authors emphasize that the simulation provides accurate information that helps in the decision-making process and allows the prediction of possible problems and their solutions before they arise.

Analysis of solid-state welding in extruding wide aluminium hollow profiles using a new three-container extrusion system

A novel multi-container extrusion has recently been proposed to extrude multiple billets simultaneously for manufacturing thin-walled wide engineering components with greatly reduced force. The metal flow behaviour and solid-state welding in the process are crucial factors that influence the final product quality and industrial application. In this study, thin-walled wide AA6063 hollow profiles were extruded by three-container extrusion technology under different combinations of extrusion temperature and speed. The bonding quality of the welds that formed between the adjacent billets during the extrusion process was experimentally evaluated via tensile tests of specimens at different positions of the extrudates. A three-dimensional numerical model was established and validated to characterise the metal flow behaviour and the solid-state welding. Ten points in the first 140 mm of the weld of the extrudate were traced to investigate the flow paths and the related physical information such as pressure, effective stress, velocity and strain rate to reveal the weld formation mechanism. The simulated results showed that the whole three-container extrusion process includes five stages, i.e. separation stage, smooth flow stage, welding chamber filling stage, die bearing breakthrough stage and steady extrusion stage. By evaluating the simulated results and the tensile testing results, the pressure-time (Q) criterion was found able to evaluate the welding quality individually for each extrusion condition, while the pressure-time-flow (K) criterion appeared suitable to predict the welding quality for various extrusion conditions within a small range of critical limits.

Factors affecting the decision-making process of using insect-based products in animal feed formulations

Insect meals are promising alternative feed ingredients although their application is still not commonplace. Their inclusion requires the consideration of various factors to optimise growth, animal welfare, and feed costs. The insect meal form (whole or defatted) impacts the level of inclusion, in particular in feeds where low amount of lipids is needed (e.g. poultry). From a nutritional point of view, the factors that influence the insect meal characteristics include insect species, rearing substrates and production processes. Processing (drying, defatting) can dramatically influence the nutrient digestibility and availability that requires assessment through in vivo or in vitro trials, with differences being observed in relation to the entity of the defatting process as well. The inclusion of full-fat or defatted meal may impact the final product quality (fatty acid profile). Low digestibility of chitin is also a limiting factor. Studies to increase the digestibility of insect meals using additives are ongoing. For these reasons, when different insect protein suppliers are used for feed production, chemical analyses need to be performed. In addition to the nutritional aspect, in some species (i.e. fish), a physical evaluation of the feed is necessary. In particular, the high fat content of whole larvae meal may increase the mixture viscosity and decrease the pellet stability, resulting in nutrient loss. Palatability affects feed ingestion; though insect meals seem well accepted, some palatability issues have been reported at high inclusion levels. It is however not clear if these issues are due to the level of inclusion or to some intrinsic characteristics of the meal used. Finally, the crucial factor for the future practical incorporation of insect meals in animal feeds is the availability and consistency of the supply. Without large and consistent quantities, it will be difficult for feed producers to incorporate these alternative ingredients within their production processes.