The effect of consumption context on consumer hedonics,emotional response and beer choice

The context of a consumer test affects participant response. Data collected in a sensory laboratory is likely to have little predictive value of consumer experience in real-life situations. This study determined the effects of context on consumer response to two commercial beers. Regular beer consumers (n = 100) rated liking and emotional response using ten beer-specific emotion categories for two beers (Lager and Ale) under three different conditions: (1) a sensory testing facility (Lab), (2) a natural consumption environment (Bar) and (3) using an evoked context (Evoked). Their choice of product to take home was also recorded. Overall results showed significant product differentiation for liking (F (99, 2, 1) = 8.46, p = 0.004) and product choice (Q (1, N = 100) = 4.85, p = 0.028) in the Bar but not in the Lab or Evoked context. Emotional variables highlighted significant product differentiation (p < 0.05) but more so in the Bar than in the Lab or Evoked context. However, clustering participants on liking revealed three distinct clusters differing in sensitivity to context. Two clusters showed opposing but consistent preference for one of the two products regardless of context. The third cluster was more influenced by context, showing a more discriminating response in the Bar. These findings showed that consumers differ in their degree of context-sensitivity and the extent to which evoking a context gives similar results to a real environment. They also highlighted the importance of segmentation and confirmed the added insights gained by measuring emotional response compared to liking.     

五维光电位置传感器在啤酒瓶在线检测中的应用研究

针对目前我国各个啤酒生产企业普遍使用的啤酒瓶验瓶机所存在的主要问题，研究和借鉴国内外同类设备解决由于瓶口歪、瓶子本身发生倾斜等原因造成误剔除的技术基础上，提出以五维位置光电传感器为基础，利用电子技术和计算机软件技术来补偿这一角度误差，消除此类情况下对检测结果的影响，实现降低误剔除率的方法。     

Influence of eye position on the Schirmer tear test

IntroductionThe Schirmer test (ST) evaluates the volume of tears in potential dry eye candidates via a strip placed in the lower tear lake. Previously reported inconsistencies in the results may be in part due to the lack of standardization as to the methodology, e.g. the eye position during the test. The purpose of this study was to evaluate the effect of eye position on the ST score.Methods. A ST was performed in a randomized fashion with and without anesthesia in three open eye positions (primary, superior and inferior) at 20° from each other. Palpebral aperture, age and a dry eye questionnaire (OSDI) were evaluated for correlation with the ST.ResultsIn the 20 non-dry eye volunteers (n = 20, ages 18–40, mean OSDI score 10.5), the ST results were, as expected, lower overall (p < .001) with anesthesia (11.33 ± 7.78 mm) than without (19.74 ±  2.83 mm). The inferior gaze position resulted in higher values (p < .03) than the other two positions, regardless of the use of anesthesia. No correlation was noted between the palpebral aperture, age, questionnaire and the ST.ConclusionThe ST seems to be influenced by the position of gaze. However, the mechanism for this, effect remains unclear. Further studies could focus on whether an inferior gaze of 20° compresses the tear film falsely, thereby elevating the tear volume. It is recommended that the clinician should adopt a standard eye position for the ST and that future reports provide specifics as to the methodology used.     

Biogenic Amine Content of Beers Consumed in Turkey and Influence of Storage Conditions on Biogenic Amine Formation

The biogenic amine content of beers available in Turkey, both domestic production and imported products, was investigated. A total of 17 domestic and 13 imported beers were evaluated in terms of 8 different biogenic amines (histamine, tyramine, spermine, spermidine, 2‐phenylethylamine, putrescine, tryptamine and cadaverine). HPLC methodology with pre‐column derivatization and photodiode array detection after derivatization with dansyl chloride was used for quantification. In addition, the evolution of important amines such as histamine, tyramine, putrescine and cadaverine were investigated during different storage conditions by response surface methodology. The results indicated that both storage temperature and storage time were important factors affecting biogenic amine content. Histamine and putrescine increased during storage, but then decreased after reaching a maximum level after six weeks. With the biogenic amines tyramine and cadaverine, the amounts increased during the entire storage period. At higher storage temperatures, the formation of biogenic amines increased.     

Investigating the effect of production process of ball mill refiner on some physical quality parameters of compound chocolate: response surface methodology approach

Chocolate compound was produced using ball mill refiner, and the effect of agitator shaft speed and refining time on the physical quality parameters (particle size, colour and steady‐state rheology) of compound chocolate was determined using response surface methodology. The shaft speed and refining time range were selected between 40–60 r.p.m. and 10–30 min, respectively. Determination coefficient of the models established for particle size, Newtonian viscosity and colour parameters (brightness, chroma and hue angle) were found to be very close to unity. Increasing shaft speed and time induced a reduction in particle size and an increase in viscosity of the samples. Temperature sweep test was also performed, and the obtained data were successfully fitted to Arrhenius equation to calculate the corresponding parameters representing temperature dependency of the compounds. The results highlighted that the establishment of such models can provide essential information in terms of optimisation of production processes regarding usage purpose of the compound chocolate.     

响应面法优化马奶酒对沙门氏菌抑菌效果发酵条件的研究

实验中以新鲜马奶作为原料,通过单因素实验探讨了发酵温度、发酵时间、乳酸菌和酵母菌接种量及接种比例等发酵条件对马奶酒抑菌效果的影响,并进一步通过响应面分析对马奶酒抑菌效果的最佳发酵条件进行优化。结果表明,马奶酒最佳抑菌效果出现在发酵温度33℃、发酵时间89 h、接种比例为5.6%∶2.4%。在此条件下,马奶酒抑菌圈直径理论值为17.794 mm,实验验证值17.70 mm,相对误差为0.53%,说明响应面优化后得到的马奶酒抑菌效果真实可靠。      

气道位置对旋流器减少细纱毛羽效果的影响

为了进一步优化旋流器的内部结构,更好地改善成纱质量,本文在前期研究基础上设计了三种不同气道位置的旋流器,并且在加工气压分别为0-0.25MPa下加工纱线。通过测定纱线的毛羽指数,并和普通环锭纺纱线进行对比,得出：当气道直径d=1.4mm,气道在纱道上的分布位置为1:2,加工气压为0.2MPa时,所纺纱线的毛羽指数达到最低。同时,利用流体力学计算软件ANSYS CFX对喷嘴内的气流场进行数值模拟和分析,研究了气流场对纱线毛羽减少的影响机理,并进一步阐明了气道位置和加工气压对喷嘴内气流场的影响。     

The effect of cream and ointment bases on the steady state penetration of permeants through intact skin: the reciprocal of the onset time of a pharmacodynamic effect as parameter of response

To characterize cream or ointment bases for cosmetic or pharmaceutical purposes with regard to their effect on permeant penetration through intact healthy skin, the measurement of the pharmacodynamic response of a suitable model drug incorporated in these bases has been shown to be a promising approach. In general, it may be distinguished between thermodynamic vehicle effects owing to different permeant escaping tendencies from the vehicles and penetration-enhancing vehicle effects resulting from a change of the stratum corneum structure, which manifests itself in an increase of the permeant diffusion coefficient and/or its solubility in this barrier. As the latency time of onset of a pharmacodynamic effect, usually used as reciprocal value, represents a suitable response parameter under certain circumstances, this study was done to further evaluate this parameter with regard to the determination of relative bioavailability and penetration enhancement data obtained from simulated dose- and activity-response curves assuming infinite dose conditions, i.e. zero order penetration kinetics and considering varying lag times of drug penetration. The results indicate that bioavailability and enhancement factors may be determined accurately from the horizontal distance between dose- or activity-response curves of a standard and a test preparation as long as the curves are parallel to each other, as it is the case with uniform lag times of permeant penetration. Non-parallel curves observed with varying lag times indicate an influence of the vehicles on the permeant diffusion coefficient in the barrier. Enhancement factors from these curves may be obtained after determination of the lag times from the plateau region of the curves, subsequent subtraction of these values from the measured latency time data, and finally plotting of the reciprocal data as a function of the drug activity. Enhancement factors then correspond to the inverse logarithm of the horizontal distances between the resulting parallel curves.     

折入孔位置对纯气动毛边折入装置流场的影响

为提高折边装置的折入效率,分析折入孔位置对折边装置流场的影响,建立纯气动毛边折入装置三维模型。通过改变折入孔位置,对其折入气流流场进行定常流动的数值模拟,对比有限元数值模拟和实测结果,分析了折入孔的设计位置对该装置折入效果的影响。得到较优的结构参数:上下两折入孔组间距为3 mm,各折入孔组中两折入孔间距为3 mm,上下两折入孔组与Y型导纱口底部间距为7.5 mm。结果表明:折入孔位置的改变主要影响几股平行射流间相互引射的作用,合理的结构参数能使射流间的局部旋涡区减小,保证射流的稳定性,从而影响纬纱末端折入梭口的效果。     

响应面法优化麦麸中植酸的提取条件及植酸抑菌效果分析研究

以麦麸为原料,采用盐酸提取麦麸中植酸。在单因素实验的基础上,选择提取时间、提取温度、酸浸液浓度和料液比为自变量,植酸含量为指标,通过响应面法优化植酸提取的工艺条件,建立了植酸提取的二次多项式数学模型,并得到最佳工艺条件。采用牛津杯法研究了其对大肠杆菌、金黄色葡萄球菌、枯草芽孢杆菌和沙门氏菌的抑菌谱及最小抑菌浓度;探讨了不同浓度、金属阳离子及浓度、温度和有机溶剂对其抑菌效果的影响。结果表明:麦麸中植酸提取的最佳工艺条件为:提取时间2.2h,提取温度40℃,酸浸液浓度1.2mol/L,料液比1∶22(g/m L)。经验证在最佳提取工艺下,植酸的含量为1.215%。植酸提取液对四种细菌均有较好的抑制效果,最小抑菌浓度依次为2.17、2.89、3.61、3.61μg/m L;随着植酸提取液浓度增大,抑菌效果增强;分别与100、200、300mmol/L的氯化钠、氯化钾、氯化镁、氯化钙溶液混合,抑菌效果减弱;与10%(v/v)乙醇、丙二醇、丙三醇等有机溶剂混合后,其抑菌效果明显下降;经0、65、121℃处理后的植酸提取液的抑菌效果无明显变化。      

Nudging product choices: The effect of position change on snack bar choice

The influence of product position in a row of three similar snacks with varying calorie contents was examined in a sample of 120 students (equal numbers of males and females). Three equally sized, real cereal snack bars were arranged on a vendor’s tray in three identical boxes. Two conditions were used. In the control condition, the three boxes of snack bars were positioned from left to right in ascending order of calorie content (apple/lowest calorie content = left position; apple-chocolate/high calorie content = middle position; coco-chocolate/highest calorie content = right position). In the experimental condition (nudged group), the left and middle box positions were exchanged (apple-chocolate/high calorie content = left position; apple/lowest calorie content = middle position; and coco-chocolate/highest calorie content = right position). There was a significant effect of position on participants’ snack bar selections (χ²₍₂₎ = 14.953, p = 0.001). When the apple bar was positioned on the left, it was selected 13.3% of the time (8/60), and when it was positioned in the middle, it was selected 36.3% of the time (22/60). There was no gender effect (χ²₍₂₎ = 0.713, p = 0.70). The apple bar with lowest calorie content was selected almost three times more often when it was placed in the middle than when it was placed on the left. Changing the physical placement of the snack improved snack choices. Rearranging snacks on shelves and checkout counters in grocery stores or vending machines in schools might be an easy, inexpensive and effective intervention measure to improve consumers’ snack choices.     

滚边效果的影响因素研究

以4种常见面料为研究对象,采用相同的工艺参数,制作了直滚边、滚边环和滚边圆,并对所制滚边进行主观评价,定性研究了底布种类、滚条材料、滚条丝缕角度和滚条长度对滚边效果的影响。得出以下结论：滚条丝缕角度和滚条长度对滚边效果有显著影响,45°丝缕时的滚边效果最好;结构疏松的滚条比结构紧密的滚条滚边效果好;滚条越短,滚边效果越好;底布对滚边效果也有一定的影响,但是没有滚条材料对滚边效果的影响大．     

Optimisation of acid extraction of pectin from sweet potato residues by response surface methodology and its antiproliferation effect on cancer cells

The response surface methodology was employed to study the acid extraction of pectin from sweet potato residues. The effects of extraction temperature, extraction time, solution pH and liquid/solid ratio on yield and galacturonic acid content of pectin were investigated. Experimental data were fitted to quadratic polynomial models and analysed using appropriate statistical methods. The determined optimum conditions were extraction temperature 93 °C, extraction time 2.2 h, solution pH 1.7 and liquid/solid ratio (v/w) 30:1. Under these conditions, the experimental extraction yield and galacturonic acid content of pectin were 5.09% and 70.03% (w/w), which were in good agreement with predicted values, 5.08% and 69.40%, respectively. In addition, sweet potato pectin exhibited remarkable antiproliferation effects on human colon cancer cells HT‐29 and human breast cancer cells Bcap‐37 by 46.64% and 42.64% at 1.00 mg mL^?1 separately, indicating that it could potentially be used as a natural supplement in functional foods.     

Evaluation of matrix effect on the GC response of eleven pesticides by PCA

The components of seven matrices in the analysis of 11 pesticides by GC-ECD were analysed. The matrix effect was calculated based on the changing of chromatographic response of the analyte in the presence of co-extractives of the matrices in the organic phase obtained by solid–liquid and liquid–liquid extraction with partition at low temperature (ESL-PBT and ELL-PBT), in relation to the response of it in the pure solvent. It was used the Principal Component Analysis (PCA) in evaluating the results obtained for the percentages of the matrix effect. The tomato, grape and pineapple matrices caused greater matrix effect and were grouped. The other matrices such as apple, water and potato caused small matrix effect. For most pesticides the soil matrix caused negative matrix effect. The influence of pH of the samples on the matrix effect was also evaluated showing not to have a direct effect on the phenomenon.     

响应面法优化南瓜多糖的提取工艺及其降糖作用研究

实验目的:优化水溶性南瓜多糖(Pumpkin Polysaccharide,PP)提取的最佳工艺条件,并验证所提取的南瓜多糖的降血糖效果。实验方法:实验依次采用加热浸提、有机溶剂分步萃取等工艺技术手段,利用响应面分析法(RSA),通过响应面的等值线分析来寻求浸提的最优工艺参数;并结合动物实验,分别设置南瓜多糖实验组、空白对照组及阴性对照组,实验当天南瓜多糖实验组小鼠腹腔注入南瓜多糖500mg/kg,其余两组小鼠分别腹腔注射生理盐水0.5mL,测试各组小鼠给药前、给药7h及11h时的血糖值。实验结果:提取工艺的最佳参数为:温度55℃、料液比1:30、提取时间130min,在此条件下,南瓜多糖的得率为5.32%,所获得的南瓜多糖具有明显的降血糖效果(P<0.001)。结论:通过响应面法优选的工艺条件适合南瓜多糖的提取。     

响应面法优化防腐剂在腌制大头菜中抑制腐败微生物的效果

微生物的繁殖是导致袋装腌制蔬菜腐败变质的根本原因,为了延长食品的保存期和货架期,对防腐剂进行筛选和优化,研究了防腐剂对腌制大头菜中腐败微生物的抑制效果。以腌制大头菜中筛选得到的芽孢杆菌(Bacillus sp.)、枯草芽孢杆菌(Bacillus stubtilitus)、巨大芽孢杆菌(Bacillus megaterium)、产硫芽孢杆菌(Bacillus boroniphilus)、球形赖氨酸芽孢杆菌(Lysinibacillus sphaericus)、近邹褶念珠菌(Candida pararugos)、酵母类念珠菌(Candida zemplinina)为研究对象,考察了苯甲酸钠、脱氢乙酸钠、山梨酸钾、亚硫酸钠、乙二胺四乙酸(EDTA)对以上腐败菌的抑制作用。在此基础上,探讨了防腐剂复配对大头菜中腐败菌的抑制效果。结果表明,苯甲酸钠、脱氢乙酸钠、EDTA对腌制大头菜中腐败菌有明显的抑制作用。响应面优化得到复合防腐剂最佳配方为苯甲酸钠0.5 g/L,脱氢乙酸钠0.2 g/L,EDTA0.2 g/L。在该复配条件下对于实验中抗性较强的菌株Bacillus sp.、Lysinibacillus sphaericus有良好的抑制效果,抑制率都在99%以上。      

集聚纺气流导向元件的偏移对集聚效果的影响

针对立达第3代集聚系统的气流导向元件在生产中左右偏移的现象,分析了该现象对集聚效果的影响。选取气流导向元件的居中位置,以及左右各偏移1.5、2.5 mm共5个特征位置,使用Fluent软件对集聚系统流场进行数值模拟,并通过CFD软件对模拟结果进行数据分析。对比分析后发现,在发生1.5 mm和2.5 mm偏移时,集聚区均出现不同程度气流速度和静压大小的变化,包括集聚范围缩小、集聚气流速度忽高忽低和集聚处静压降低等。通过纺纱实验对模拟结果进行验证后得出:气流导向元件发生1.5 mm偏移时气流速度和静压大小改变引起的成纱质量波动较小,而当偏移量达到2.5 mm时成纱条干不匀上升3%,毛羽指数增加了8%,其影响趋势与理论研究结论相吻合。     

Influence of hazelnut oil phospholipids on the skin moisturizing effect of a cosmetic emulsion

Previous studies have shown significant differences between the moisturizing effects and skin tolerances of virgin and refined vegetable oils when incorporated in cosmetic emulsions. They have also shown significantly greater and longer lasting moisturizing potential for a cosmetic emulsion containing virgin vegetable oils when compared with refined oils in the same emulsion. Results were obtained with sweet almond and hazelnut oils. Hazelnut oil has now been analysed to show the effect of refining. The phospholipid content of the oil decreased from 286 ppm in virgin oil to traces in refined oil.
These oils were added at 10% to a cosmetic emulsion applied twice a day for 28 days to the skin of 56 volunteers and the changes in moisturizing effect measured by means of the capacitance method (corneometer CM 240 Khazaka). Measurements were made under conditions of controlled temperature and humidity on the first day of application and repeated after 21 and 28 days of treatment. A significant increase in the moisturizing effect of the emulsion containing virgin hazelnut oil was found and this was itself significantly greater than the emulsion containing refined oil. Both emulsions had a greater moisturizing effect when compared with the control emulsion and the untreated skin.
Phospholipids were isolated by dialysis from virgin oil and added to the refined oil (234 ppm). The moisturizing effect obtained with the emulsion containing the enriched refined oil was shown to be the same as that obtained with the virgin oil emulsion.     

燕麦葡聚糖对高胆固醇血症大鼠血管内皮活性物质及炎症反应的影响

目的 探讨燕麦葡聚糖对高胆固醇血症大鼠血管内皮活性物质及炎症反应标志物C-反应蛋白(CRP)的影响,为防治动脉粥样硬化提供理论依据.方法 雄性SD大鼠44只随机分为正常对照组(灌饲生理盐水)11只,高胆固醇模型组(以下简称模型组)33只.模型组给予高脂饲料,正常对照组给予基础饲料,连续饲养4周后测定大鼠空腹血清总胆固醇...     

Modeling of the effect of freezer conditions on the hardness of ice cream using response surface methodology

The effect of conventional continuous freezer parameters [mix flow (L/h), overrun (%), drawing temperature (°C), cylinder pressure (kPa), and dasher speed (rpm)] on the hardness of ice cream under varying measured temperatures (−5, −10, and −15°C) was investigated systematically using response surface methodology (central composite face-centered design), and the relationships were expressed as statistical models. The range (maximum and minimum values) of each freezer parameter was set according to the actual capability of the conventional freezer and applicability to the manufacturing process. Hardness was measured using a penetrometer. These models showed that overrun and drawing temperature had significant effects on hardness. The models can be used to optimize freezer conditions to make ice cream of the least possible hardness under the highest overrun (120%) and a drawing temperature of approximately −5.5°C (slightly warmer than the lowest drawing temperature of −6.5°C) within the range of this study. With reference to the structural elements of the ice cream, we suggest that the volume of overrun and ice crystal content, ice crystal size, and fat globule destabilization affect the hardness of ice cream. In addition, the combination of a simple instrumental parameter and response surface methodology allows us to show the relation between freezer conditions and one of the most important properties—hardness—visually and quantitatively on the practical level.