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3140 Ergebnisse

What Can We Learn from Analysis of Field Asphaltenes Deposits? Enhancing Product Development Through Knowledge-Based Field-to-Lab-to-Field Approach

Autor
Janaina Izabel Da Silva de Aguiar (Clariant), Cláudia Pimentel Porto Mazzeo (Clariant), Ron Garan (Clariant), Abhishek Punase (Clariant), Syed Razavi (Clariant), Amir Mahmoudkhani (Clariant)
Jahr
2019
Quelle
SPE International Conference on Oilfield Chemistry
Sprache
English
  • 1926
  • The LUMiSizer® was the instrument employed in the test
  • Several asphaltene inhibitors (AI) were tested in the crude oil using the forced precipitation method on LUMiSizer
  • LS
2 weitere
  • crude oil petrol
  • energy
Weitere Details
Ort
8-9 April, Galveston, Texas, USA
Interne Referenz
1926
Veröffentlichung öffnen

Zein-hyaluronic acid binary complex as a delivery vehicle of quercetagetin: Fabrication, structural characterization, physicochemical stability and in vitro release property

Autor
Shuai Chen, Yahong Han, Yingqi Wang, Xi Yang, Cuixia Sun, Like Mao, Yanxiang Gao
Jahr
2019
Quelle
Food Chemistry
Sprache
English
Seiten
322-332
  • LUMiSizer
  • LS
  • 1945
  • Zein Hyaluronic acid Binary complex Structural characterization Quercetagetin
Weitere Details
Ausgabe
276
Interne Referenz
1945
Veröffentlichung öffnen

Zentrifugalkraftbasierte Mehrprobenprüfung in einer analytischen Zentrifuge zur Bestimmung von Kleb- und Haftfestigkeiten: metallische Re-ferenzverbunde, Plasmaaktivierung von Polymeren, Schichthaftung auf GFK, Wirkung von Primern

Autor
Rietz, Uwe; Küchler, Stefan; Lerche, Dietmar; Lange, Thorid; Hielscher, Stefan; Beck, Uwe
Jahr
2019
Quelle
in Atmosphärische Plasmen Anwendungen-Entwicklungen-Anlagen
Sprache
German
Seiten
100-109
  • Adhäsion
  • Mehrprobenprüfung
  • analytische Zentrifuge
  • Kleb- und Haftfestigkeit
3 weitere
  • LUMiFrac
  • LFrac
  • 2001
Weitere Details
Ausgabe
Editor: Kerstin Horn
Ort
ISBN: 978-3-00-063646-2
Interne Referenz
2001

ИНФРАКРАСНЫЕ АНАЛИЗАТОРЫ ДЛЯ МНОГОКОМПОНЕНТНОГО АНАЛИЗАКАЧЕСТВА ПРОДУКЦИИ ЖИВОТНОВОДСТВА - INFRARED ANALYZERS FOR MULTICOMPONENT ANALYSIS OF ANIMAL PRODUCTS QUALITY

Autor
Буклагин Дмитрий Саввич - Buklagin Dmitry
Jahr
2019
Quelle
НАУКА В ЦЕНТРАЛЬНОЙ РОССИИ
Sprache
Russian
Seiten
84-98
  • 2384
  • LUMiFuge
  • LF
  • LUMiSizer
26 weitere
  • LS
  • метод инфракрасной спектрометрии
  • измерение
  • анализатор
  • молоко
  • молочная продукция
  • мясная продукция
  • погрешность
  • показатель
  • качество
  • infrared spectrometry method
  • measurement
  • analyzer
  • milk
  • dairy products
  • meat products
  • error
  • indicator
  • quality
  • Поскольку молоко-это многокомпонентная полидисперсная система
  • в которой все составные вещества находятся в тонкодисперсном состоянии
  • то любые вмешательства в эту систему приводят к нарушению ее стабильности. Это и фиксируется в виде графиков (отпечатков) анализатором дисперсий LUMiFuge
  • разработанным компанией LUM-GmbH
  • который дает быструю и точную характеристику расслоению молока
  • что позволяет создавать базу данных «отпечатков»
  • решать различные задачи по контролю качества молока и молочной продукции
Weitere Details
Ausgabe
No 5(41)
Ort
with English abstract
Interne Referenz
2384
Veröffentlichung öffnen

ИССЛЕДОВАНИЕ СВОЙСТВ НЕФТИ АНАЛИЗАТОРОМ LUMIFuge

Autor
Ю.А. Добржанская, О.В. Белозерова, Э.В. Шакирова
Jahr
2019
Quelle
Перспективы развития технологии переработки углеводородных и минеральных ресурсов: мат-лы IX Всерос. науч.-практ. конф. с междунар. участием
Sprache
Russian
Seiten
163-165
  • 2619
  • LUMiFuge
  • LF
  • LUMiSizer
9 weitere
  • LS
  • Нефть Маччобинского месторождения (темный цвет)
  • Нефть Ярактинского месторождения (рыжий цвет)
  • crude oil
  • fuel
  • energy
  • Представлены материалы
  • посвященные актуальным проблемам металлургии руд и концентратов; химии и химической технологии; интенсификации
  • контроля и автоматизации технологических процессов; экологическим проблемам производства; обогащения полезных ископаемых.
Weitere Details
Ort
Иркутск, 24–26 апреля 2019 г.
Interne Referenz
2619
Veröffentlichung öffnen

การประเมินผลกระทบของวัฏภาคต่อเนื่องในเชิงศาสตร์รีโอโลยี (Rheology) ต่อพฤติกรรมการตกตะกอนของผลิตภัณฑ์สารแขวนลอย ตอนที่ 1

Autor
AdminW
Jahr
2019
Quelle
https://www.energeticsun.tech/%E0%B8%81%E0%B8%B2%E0%B8%A3%E0%B8%9B%E0%B8%A3%E0%B8%B0%E0%B9%80%E0%B8%A1%E0%B8%B4%E0%B8%99%E0%B8%9C%E0%B8%A5%E0%B8%81%E0%B8%A3%E0%B8%B0%E0%B8%97%E0%B8%9A%E0%B8%82%E0%B8%AD%E0%B8%87%E0%B8%A7%E0%B8%B1/
Sprache
Thai
  • LUMiSizer
  • LS
  • 2280
  • LUMiReader PSA
18 weitere
  • LRPSA
  • As dispersed phases
  • polyetherimide (PEI)
  • rutile (TiO2 powder)
  • and ‘mono-sized’ silica were used. ตัวอย่างทดสอบที่เป็นวัฏภาคการกระจายหรือวัฏภาคภายใน 3 แบบ ได้แก่ Polyetherimide (PEI หรือชื่อทางการค้า ULTEM เป็นโพลีเมอร์ชนิดเทอร์โมพลาสติกที่มีคุณสมบัติทนความร้อนสูง ทนต่อรังสี ทนต่ออุณหภูมิต่ำ แข็งแรงทนทาน เป็นฉนวนไฟฟ้า มักใช้ทำชิ้นส่วนเครื่องจักร ยานยนต์ อุปกรณ์เครื่องมือวิทยาศาสตร์ เครื่องมือแพทย์ อุปกรณ์ทางไฟฟ้าและอิเล็กโทรนิคส์ เป็นต้น)
  • Rutile (ผงแร่ไทเทเนียมไดออกไซด์ )
  • และ ซิลิกาโมโนไซส์
  • Volume weighted size distributions of the particles
  • obtained according to ISO 13318-2 with LUMiSizer
  • PSA
  • PSD
  • Comparison of volume weighted size distributions of PEI
  • K2360
  • and Silica particle suspensions
  • รูปที่ 2 แสดงการเปรียบเทียบของกราฟการกระจายตัวของขนาดอนุภาคเชิงปริมาตรของตัวอย่าง PEI
  • และซิลิกาในสารแขวนลอยที่เตรียมแต่ละตัวอย่าง
  • การทดลองนี้ได้มีการเปรียบเทียบความเร็วในการตกตะกอนที่ได้จากเครื่องวิเคราะห์แบบใช้แรงเหวี่ยงกับเครื่องวิเคราะห์ LUMiReader PSA ที่เป็นแบบแรงโน้มถ่วงโลกและให้เวลาตกตะกอนปกติด้วย
  • 2281
Weitere Details
Ausgabe
09.09.2020 08:39
Ort
parallel in English language
Interne Referenz
2281
Veröffentlichung öffnen

亚麻籽胶-大豆分离蛋白乳状液微滴聚集体的制备及其流变特性

Autor
王旭 马宁宁 李昕 凌月 许朵霞 肖俊松 曹雁平 孙宝国
Jahr
2019
Quelle
http://www.cnki.com.cn/Article/CJFDTotal-ZGSP201905023.htm
Sprache
Chinese
  • 2017
  • LUMiSizer
  • LS
Weitere Details
Interne Referenz
2017
Veröffentlichung öffnen

可溶性大豆多糖对于配制型酸性乳饮料稳定效应影响因素研究

Autor
周森 何志勇 曾茂茂 秦昉 陈洁
Jahr
2019
Quelle
http://www.cnki.com.cn/Article/CJFDTotal-SSPJ201907050.htm
Sprache
Chinese
  • LUMiSizer
  • LS
  • 2015
  • Soluble soybean polysaccharide
Weitere Details
Interne Referenz
2015
Veröffentlichung öffnen

浓缩红枣汁中酶活残留对果汁乳饮料稳定体系影响的研究 Effect of Residue of Enzyme Acitivity in Concentrated Jujube Juice on the Stability of Fruit Juice Milk Drink

Autor
许明向 ； 杭州娃哈哈集团有限公司 ； 许明向 ； 冯玉红 ； 许丹虹 ； 姜胡兵 ； 邓桂龙 ； 曲冬梅 ； 田成新 ； 余立意 ； 吴伟
Jahr
2019
Quelle
饮料工业
Sprache
Chinese
Seiten
41 - 46
  • 2024
  • LUMiSizer
  • LS
  • food
2 weitere
  • nutrition
  • dairy
Weitere Details
Interne Referenz
2024
Veröffentlichung öffnen

界面を考慮した機能性ナノ粒子薄膜の作製 Preparation of Functional Nanoparticle Films Based on Their Surfaces

Autor
Chika TAKAI
Jahr
2019
Quelle
Hosokawa Powder Technology Foundation ANNUAL REPORT
Sprache
Japanese
Seiten
58–62
  • 2224
  • LUMiSizer
  • LS
  • surface of the particles was identified using the Hansen solubility parameter (HSP)
3 weitere
  • HDP
  • Hansen Dispersibility Parameter
  • unmodified and modified silica
Weitere Details
Ausgabe
27
Ort
with English abstract
Interne Referenz
2224
Veröffentlichung öffnen

(118b) Sedimentation and Magnetophoretic Velocity of Plain and Functionalized Magnetic Nanoparticles By in Situ Visualization of Separation Behavior in Superposed Gravity and Magnetic Fields (Invited)

Autor
Lerche, D., Wolff, M., Mykhaylyk, O., Detloff, T.
Jahr
2018
Quelle
8th World Congress on Particle Technology
Sprache
English
  • Magnetic micro- and nanoparticles (MNP)
  • LUMiReader PSA
  • LRPSA
  • magnetic objects (MNP
10 weitere
  • assemblies of MNPs
  • siRNA-MNP
  • pDNA-MNP
  • virus-MNP
  • micro bubbles
  • labelled cells)
  • biotech
  • medicine
  • more detail on magnetophoretic mobility for monodisperse particles and magnetic viral complexes that were prepared via self-assembling of PEI-Mag2 or SO-Mag6-12 nanoparticles with adenoviral (Ad) or VSV-particles (VSV)
  • 1701
Weitere Details
Ausgabe
Proceeding
Ort
Orlando, FL, USA, April 22-26, 2018
Interne Referenz
1701
Veröffentlichung öffnen

(132f) A Comprehensive Brownian Dynamics Based Forward Model for Analytical (Ultra) Centrifugation

Autor
Wawra, S. E., Thajudeen, T., Uttinger, M. Walter, J., Peukert, W.
Jahr
2018
Quelle
World Congress on Particle Technology
Sprache
English
  • LUMiSizer
  • LS
  • Analytical centrifugation (AC)
Weitere Details
Ausgabe
Proceedings
Ort
Orlando, FL, USA, April 22-26, 2018
Interne Referenz
1696
Veröffentlichung öffnen

2.5 UV-Laser-Vorbehandlung von Kunststoffen – Adhäsion per Excimer-Laser verbessern

Autor
Eduard Kraus, Lukas Orf, Michael Heilig, Benjamin Baudrit, Peter Heidemeyer und Martin Bastian
Jahr
2018
Quelle
in Kunststoffe erfolgreich kleben Grundlagen, Klebstofftechnologien, Best-Practice-Beispiele
Sprache
German
Seiten
87-97
  • LUMiFrac
  • LFrac
  • 1793
  • strukturell bedingt niedrige Oberflächenenergie vieler Kunststoffe
3 weitere
  • Oberflächenvorbehandlung erforderlich
  • sichere Haftung Festigkeit von Kunststoff-Klebstoffverbindungen
  • Vorbehandlung mittels UV-Laser. Die Zugfestigkeit verschiedener Kunststoff-Klebstoff-Kombinationen wurde mit dem Adhesion Analyzer LumiFrac
Weitere Details
Ausgabe
Marlene Doobe (Hrsg.),
Ort
Springer Vieweg, Springer FachmedienWiesbaden GmbH
Interne Referenz
1793
Veröffentlichung öffnen

A final report of Development of customized halal red ginseng products to export for Muslim consumers

Autor
Sung-Keun Choi, Byung-Sun Jeon, Jong-tae Park, Soo-jin Park
Jahr
2018
Quelle
Final report of the project "Development of customized halal red ginseng products to export for Muslim consumers" during 18/12/2015 to 17/12/2017, submitted to Ministry of Agriculture, Food and Rural Affairs
Sprache
Korean
Seiten
1-275
  • LUMiSizer
  • LS
  • 1892
  • emulsions stabilized with concentrated red ginseng extracts
128 weitere
  • Halal Food
  • Exporting Strategic Food
  • Red Ginseng
  • Drink
  • Coffee Mix
  • Fried & dipped Ginseng
  • food nutrition
  • Three types of beverages for Islamic market using red ginseng had been developed. Emulsion stability during beverage development step was measured with a dispersion analyzer (LUMiFuge 116®
  • L.U.M. GmbH
  • Germany). We conducted preference surveys on potential consumers. By examining the optimal consumer
  • optimum use
  • and improvement of each prototype
  • we had secured competitive marketing strategies.
  • flavour Purpose& Contents 1) Development of red ginseng emulsion beverage(‘Red Ginseng Coco’) - study on emulsifying properties of white ginseng and red ginseng extracts - Development of prototype formula of ‘Red Ginseng Coco’ and evaluation - Shelf life prediction of ‘Red Ginseng Coco’ 2) Development of red ginseng coffee mix - Development of prototype formula and evaluation - Quality improvement of red ginseng coffee mix reflecting consumer’s opinion 3) Development of fried and honeyed red ginseng - Optimization of frying condition and evaluation physicochemical properties - Confirmation of dipping conditions and development of product 4) To establish an export strategy for the halal market using the products which are the research and development outcomes and customized to Southeast Asian Muslim consumers - The distribution structure and system for hala red ginseng products in Southeast Asia was investigated. - Market situation for halal red ginseng products in Southeast Asia (Indonesia and Malaysia) was investigated. - Consumer awareness and their consumption of halal ginseng or red ginseng products in Southeast Asia was investigated. - The request for the improvement of existing hala red ginseng products was investigated. - Sensory characteristics regarding the taste and deliciousness recognized by Southeast Asian consumers and Korean consumers in relation to existing red ginseng products were compared. 5) Product acceptance by prototypes developed by Muslim consumers and product optimization were evaluated. - Acceptance of the prototypes developed by Muslim consumers in Korea and the supplementation of prototypes was evaluated. - The acceptance of the prototypes by local Muslim consumers was evaluated. Results 1) Development of red ginseng emulsion beverage(‘Red Ginseng Coco’) (1) Study on emulsifying properties of red ginseng extracts - This study was carried out to investigate the emulsifying properties of concentrated red ginseng extract (CRGE). First
  • we determined the interfacial tension of CRGE at the oil-water interface. Second
  • oil-in-water emulsions were prepared with CRGE and then their physicochemical properties such as fat globule size
  • zeta-potential
  • dispersion stability
  • and microscopic characteristics were determined. It was found that interfacial tension gradually decreased with increasing CRGE concentration
  • indicative of some surface activity. In emulsions
  • fat globule size was decreased as CRGE concentration increased
  • showing a critical value (d43 ≒ 0.39 μm) at ≥ 3.5 wt% of CRGE. In addition
  • pH and NaCl also influenced on fat globule sizes; they were increased in acidic conditions (pH ≤ 3) or in higher NaCl concentration (≥ 0.4 M) and these results were interpreted in view of the change in zeta potentials. The dispersion stability by separation analyzer (LUMiFugeⓇ) showed that it was more stable in emulsions with higher CRGE concentration (i.e.
  • ≥ 3.5 wt%). In conclusion
  • CRGE was surface-active and it could be used as an emulsifier in preparation of food emulsions. (2) Development of prototype formula of ‘Red Ginseng Coco’ and its evaluation - Based on results of ‘study on emulsifying properties of red ginseng extracts’
  • ‘Red Ginseng Coco’ emulsion containing coconut oil and oiligo saccharides
  • and stabilized with a natural emulsifier ‘the red ginseng extracts’ was developed for muslims. To improve the emulsion stability
  • a natural emulsifier ‘gum arabic’ was also formulated. It was found with Muslim panelist that sensory properties matching with Hala products
  • such as taste
  • flavor and overall acceptability were evaluated for the prototype of ‘Red Ginseng Coco’ and overall acceptability of the prototype to be 4.64
  • (which is over medium level). (3) Prediction of shelf-life of ‘Red Ginseng Coco’ - This study was carried out to predict the shelf-life of ‘Red Ginseng Coco’. To investigate the quality changes during storage
  • acidity
  • pH
  • droplet size
  • Hunter’s color value and sensory evaluation test were measured periodically. It was found that acidity
  • and droplet sizes were little changed in initial stage. After about 70 days of storage
  • however
  • they tended to be changed possibly due to maillard reaction. From the results of correlation analysis between sensory evaluation results and physicochemical characteristics
  • a-value was chosen as a quality index of ‘Red Ginseng Coco’. Using reaction constants at various temperature
  • the activation energy and the Q10 value for the a-value from Arrhenius equation found to be 13.37-kcal/mol
  • 1.56-2.14
  • respectively. It could be concluded that the shelf-life of ‘Red Ginseng Coco’ estimated to be 730 days (approximately 2 years) when stored at 20℃. 2) Formulation study of red ginseng coffee mix (1) Development of prototype formula and evaluation - Formulation study of red ginseng coffee mix for muslim market was conducted using roasted/micro-ground coffee bean
  • micro-ground red ginseng powder
  • instant coffee
  • powdered coffee whitener and sugar. Each prototypes prepared was evaluated based on their flavor
  • appearance
  • results of panel test and consumer test. As a result
  • final formula of prototype consists of micro-ground red ginseng powder 3.2%
  • instant coffee 10.5%
  • powdered coffee whitener 40.6% and sugar 45.5% and overall acceptability of the prototype to be 3.77 (which is over medium level). (2) Quality improvement of red ginseng coffee mix reflecting results of consumer test - Final prototype of red ginseng coffee mix was developed by referring results of consumer test: increased in red ginseng taste and coffee flavor
  • while decreased in sweetness. As a result
  • final formula of prototype consists of roasted/micro-ground coffee bean 0.78%
  • micro-ground red ginseng powder 3.94%
  • instant coffee 10.24%
  • powdered coffee whitener 42.52% and sugar 42.52% and overall acceptability of the prototype to be 5.9 (which is very good). 3) Development of fried and honeyed red ginseng (1) Optimization of frying condition and evaluation physicochemical properties - This study was conducted to optimize the process of producing ginseng processed foods that meet the tastes and preferences of Muslim market consumers and increased the ginsenoside content. Palm oil is set as a frying oil to increase the oxidation stability of the product. As a result
  • cutting force decreased but
  • ginsenosides
  • Rb1 and Rg1 contents 2-5 fold increased after frying. Lightness of fried ginseng decreased as the frying temperature and frying time increased. Redness and yellowness increased as the frying temperature and time increased. Since the color of the product is significantly affected by sugar syrup dipping process
  • it was not regarded as important factor to establish the best frying conditions. The cutting force of fried ginseng was lower than the raw one for all the frying conditions. However
  • it increased as the frying temperature and time increased. Based on the texture and ginsenosides
  • frying conditions were established as short time (4 min) at low temperatures (160°C). Contrary to previous studies that reported decrease of Rb1 and Rg1 during the refinement process
  • the content of Rb1 and Rg1 was significantly increased after deep oil frying process. (2) Dipping syrup conditions and development of product - The solution used for the dipping process was honey (75˚brix)
  • isomaltooligosaccharide (68˚Brix)
  • and date palm syrup (74˚Brix) was determined by the Muslim consumer-friendly
  • which was used for production. After dipping
  • product was coated with gelatin and rapped with air-tight packaging. During storage of the final product
  • lipid oxidation was monitored and did not show any significant increase. 4) Collection of Related Data such as Current Status of Halal Red Ginseng Product Market in Southeast Asia - Performed a desk research on the distribution structure and system regarding halal red ginseng products in Southeast Asia
  • and secured the data on sales status of competitor products through 2016 Malaysian Halal Showcase (MIHAS) and local market status survey. 5) Investigating on Southeast Asian Muslim Consumer’s Awareness of Halal Red Ginseng Products and Consumption Status - 200 Muslim consumers in Indonesia and Malaysia
  • respectively
  • were surveyed online to understand their awareness of and attitude toward red ginseng products and academic journals (KCI 2 journals) were published to provide basic data to understand halal red ginseng consumers in Southeast Asia. - The score for the awareness of ginseng products was 53.5% in Malaysia
  • 58.0% in Indonesia and that for the awareness of red ginseng products was 46.5% in Malaysia and 51.0% in Indonesia
  • that Indonesia showed more or less higher awareness. The type of products that consumers had experience of was ‘Red Ginseng Coffee’ which scored the highest and followed by ‘Red Ginseng Beverage’
  • ‘Red Ginseng Powder’
  • ‘Red Ginseng Tablet’
  • ‘Red Ginseng Extract’ which scored the lowest. - Regarding the satisfactory attributes of the red ginseng and ginseng products
  • the satisfaction was high in the order of 'Health Promotion'
  • 'Purchase Convenience'
  • and 'Taste and Flavor' where as the satisfaction was relatively low for 'Price'
  • 'Pack Size'
  • and 'Package Design.' - Many Malaysian consumers with the experience of purchasing the product showed intention to recommend (82.6%) and intention to purchase continuously (83.5%)
  • and Indonesian consumers with the experience of purchasing red ginseng and ginsenng products also showed high intention to recommend (80.3%) and intention to purchase continuously (71.8%)
  • which showed positive image and demand toward ginseng and red ginseng products among Southeast Asian Muslim consumers. 6) The direction for sensory characteristics for the development of a prototype based on the survey on the difference in sensory preference between Korean and Muslim consumers for red ginseng product in the market. -There was no distinct difference between Muslim and Korean consumers regarding the general preference and satisfaction toward red ginseng coffee in the market. However
  • there was a clear difference between Muslim and Korean consumers in the intensity in recognizing the taste of creamer and the bitter taste. Muslim consumers considered that the creamer tastes mild regarding the red ginseng coffee in the market but the bitter taste is strong compared with Korean consumers. - Korean consumers showed clearly high general preference and satisfaction toward the red ginseng preserved in honey compared with Muslim consumers. Muslim consumers responded that the red ginseng preserved in honey has mild sweet taste while the texture is firm compared with Korean consumers. 7) The sensory evaluation on prototypes (Red Ginseng Coffee Mix
  • Red Ginseng drink
  • Fried and dipped Ginseng) for Muslim consumers (n=64) was performed to study the optimization of preference. - General preference score for Red Ginseng Coffee mix was 6.88 (out of 9-point scale)
  • the positive response (Top 3 ratio
  • 72.0%) was clear
  • high satisfaction was expressed for the appearance
  • flavor
  • feeling inside mouth
  • and aftertaste
  • and most respondents said intensity of all detailed properties is appropriate
  • and therefore
  • it was deemed that the Red Ginseng Coffee mix has high competitiveness for its taste for Southeastern Muslim consumers. - General preference score for Red Ginseng drink was 4.72 (out of 9-point score)
  • which indicated ordinary level of satisfaction. While the flavor
  • feeling inside the mouth
  • and aftertaste are showing below average level of satisfaction regarding detailed preference properties
  • the suitability and intensity test showed more or less intense sour taste
  • and the flavor was pointed out in most cases among the reasons for non-preference
  • which indicated that the improvement of the sourness and flavor of the Red Ginseng drink would have positive influence on increasing consumer competitiveness. - Compared with Red Ginseng Preserved in Honey which was evaluated in the first year and has been released in the market and scored 4.04 (out of 9-point scale) in average for the general preference among Southeast Asian testers
  • the general preference for the primary prototype
  • Fried and dipped Ginseng scored 3.66 in average
  • which was quite negative. Testers responded negatively toward flavor and chewing sensation and that most of them responded that the bitter taste is more or less strong. Among the reasons for non-preference
  • the flavor (unfamiliar
  • strong bitter taste
  • too strong taste) was pointed out in most cases
  • which indicated that the taste quality would not likely lead to continuous purchase even when the expected satisfaction toward the product’s functionality is achieved. The bitter taste and the characteristics of the flavor must be improved in order to secure the acceptable level of taste quality. 8) By using the improved prototypes (Red Ginseng Coffee Mix
  • Fried and dipped Ginseng)
  • the sensory preference and acceptance of local Muslim consumers (n=164) were summarized into 5-point scale. - General preference for Red Ginseng Coffee was 4.38±0.838 in average
  • and 150 out of 164 (91.4%) respondents responded
  • ‘Very Good’ or ‘Good.’ The intention to recommend to friends was 4.14±1.068 in average
  • and 84.2% of all respondents said they intend to recommend the product according to frequency analysis. - General preference for Red Ginseng drink was 3.77±1.047 in average
  • and 108 respondents (65.8%) responded
  • ‘Very Good’ or ‘Good.’ The suggestions for the improvement of Red Ginseng drink sample were Color (5.5%)
  • More Coconut Taste (4.3%)
  • Too Sweet or More Ginseng Taste (3.7%
  • respectively). The average score for the intention to recommend to friends was 3.43±1.486
  • and 62.2% of all respondents responded that they intend to recommend the product. - General preference for Fried and dipped Ginseng was 3.84±1.023 in average
  • and
  • 117 respondents (71.3%) respondents responded
  • ‘Very Good’ or ‘Good’
  • which is noticeable improvement after improvement. The suggestions for the improvement of Fried and dipped Ginseng sample were mostly Too Hard to Chew (15.9%). The score for the intention to recommend was 3.68±1.106 in average
  • and 61.0% of all respondents said they have the intention to recommend the product. 9) For marketing intensification
  • each sample's target consumers
  • usages and improvements were secured by the local Muslim consumer tests. DAEDONG KOREA GINSENG CO.
  • LTD
  • Chungnam National University
  • Semyung University
Weitere Details
Interne Referenz
1892
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A FUNDAMENTAL STUDY OF EMULSIONS FORMED IN A HEXANE - BASED LIPID EXTRACTION FROM SLURRIES OF RUPTURED MICROALGAE

Autor
Samuel Law Q. K.
Jahr
2018
Quelle
Thesis
Sprache
English
Seiten
1-208
  • quantitative analysis of emulsion stability was performed using a LUMiFuge
  • LF
  • LUMiSizer
  • LS
10 weitere
  • phase separation of hexane from emulsion
  • cell debris emulsion
  • ruptured total emulsion
  • low centrifugation forces
  • algal slurry
  • solvent separation
  • exane separation kinetics and yield
  • recovery
  • biotech
  • Microalgae are aquatic photosynthetic microorganisms that can convert and store solar energy in the form of energy-dense lipids. These algal lipids are highly desirable as they can be upgraded into biodiesel to be used directly as a liquid fuel in diesel vehicles.
Weitere Details
Ort
Department of Chemical Engineering, The University of Melbourne, Melbourne, Australia
Interne Referenz
1658
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A new tool for studying the filterability of solutions and suspensions

Autor
Maksym Loginov
Jahr
2018
Quelle
INRA Pays de la Loire, Département CEPIA, Rapport
Sprache
English
Seiten
1
  • LUMiSizer
  • LS
  • Filterability is characterized based on analysis of the centrifuge filtration/consolidation curves obtained in continuous mode by the analytical photocentrifuge. This curve analysis allows: − for centrifuge-based consolidation of suspensions: to obtain the concentration and pressure dependencies of specific cake resistance; − for centrifuge-based ultrafiltration of solutions: to measure the resistance of the fouled membrane
  • to determine the compressibility of the cake formed at the membrane surface
2 weitere
  • and to evaluate the mechanism of filtration.
  • Filtration cell with its reservoir
Weitere Details
Ausgabe
P21_FM41 (in publishing)
Ort
France
Interne Referenz
1631

A pH and salt dually responsive emulsion in the presence of amphiphilic macromolecules

Autor
Guangxin Hu, Hui Yang, Qingfeng Hou, Donghong Guo, Gang Chen, Fanghui Liu, Ting Chen, Xuefeng Shi, Yu Su and Jinben Wang
Jahr
2018
Quelle
Soft Matter
Sprache
English
Seiten
405-410
  • stability of emulsions was studied using an analytical photocentrifuge LUMiSizer
  • LS
Weitere Details
Ausgabe
14
Interne Referenz
1535
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A review of the analytical approaches used for studying the structure,interactions and stability of emulsions in nutritional beverage systems

Autor
Drapala, Kamil P.; Mulvihill, Daniel M.; O'Mahony, James A.
Jahr
2018
Quelle
Food Structure
Sprache
English
Seiten
27-42
  • Emulsion structure
  • Emulsion stability
  • Rheology
  • CLSM
8 weitere
  • Interfacial properties
  • Emulsifiers
  • approachesfor measuring emulsion stability to creaming under accelerated conditions
  • LUMiFuge
  • LF
  • LUMiSizer
  • LS
  • analytical centrifuge approach
Weitere Details
Ausgabe
16
Interne Referenz
1814
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Adhesion of plasma-deposited silicon oxide barrier layers on PDMS containing polypropylene

Autor
C.Hoppe, F.Mitschker, P.Awakowicz, D.Kirchheim, R.Dahlmann, T.de los Arcos, G.Grundmeier
Jahr
2018
Quelle
Surface and Coatings Technology
Sprache
English
Seiten
25-31
  • Plasma coatings
  • Polymer substrates
  • Adhesion
  • Surface functionalization
7 weitere
  • LUMiFrac
  • LFrac
  • Si surface enrichment of injection molded PP is achieved by PDMS admixture
  • The Si-enriched PP surface is about 1 nm thick
  • Adhesion of PE-CVD SiOx onto the Si-rich polymer substrate is markedly improved
  • No plasma pre-treatment of the polymer is necessary in order to improve adhesion
  • 1545
Weitere Details
Ausgabe
335
Interne Referenz
1545
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ADHESION PROMOTING AGENTS FOR METALLIZATION OF SUBSTRATE SURFACES

Autor
Thomas Thomas, Lutz Brandt, Lutz Stamp, Hans - Jürgen Schreier
Jahr
2018
Quelle
United States Patent
Sprache
English
Seiten
1-33
  • Atotech Deutschland GmbH
  • 2124
  • A method is provided for metallization of substrates providing a high adhesion of the deposited metal to the substrate material and thereby forming a durable bond . The method applies novel adhesion promoting agents comprising nano meter - sized particles prior to metallization . The particles have at least one attachment group bearing a functional chemical group suitable for binding to the substrate . LUMiFrac
  • LFrac
1 weitere
  • centrifugal adhesion test
Weitere Details
Ausgabe
US9920432 B2
Interne Referenz
2124
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