新品推介

Bank银行招商银行新推“外汇通”的理财日日金产品招商银行近期新推"外汇通"的理财日日金产品。据介绍,在该产品的理财期内,客户可根据资金状况在每个工作日的交易时间内随时追加投资或提前终止,在购买该理财产品的当日开始计息。理财期间,投资者在受理时间内提前终止理财时,本     

新品推荐

建行首推网上银行动态口令卡；中行新款外汇理财挂钩黄金；中国光大银行推出炎黄信用卡；中国平安与中国电信联手推出出行无忧电信保险卡；民生人寿推少儿教育金两全险；     

企业产品检测在产品质量保证中发挥的作用

说到产品检测．我们不由得想起质量管理发展史上所经历的三个阶段： 1）事后检验阶段（20世纪初至20世纪40年代）； 2）统计质量管理阶段（20世纪40年代至20世纪60年代）；     

The impact of olfactory product expectations on the olfactory product experience

In order to prevent failures when developing a new perfume it is necessary to systematically gather information on the impact that olfactory product expectations generated by means of marketing (i.e. brand name, packaging, container, advertising, distribution) have on the olfactory product experience at an early stage of the innovation process. This information can then be used to simultaneously improve intrinsic and extrinsic product properties. Theories are discussed which describe the influence of olfactory product expectations on the olfactory product experience. The results of a pilot study, based upon the assimilation-contrast model approach are presented.     

食品及农畜产品的冷冻粉碎技术及其应用

本文阐述了冷冻粉碎的原理，并研究低温脆性与玻璃化转变及转变温度的关系；概述冷冻粉碎的工艺流程并提出了当前应重点解决的问题；最后对当前冷冻粉碎在食品及农畜产品中的应用情况作了较详尽的介绍。     

Examining the relationship between product package colour and product selection in preschoolers

Research into food liking among children has shown the importance of colour as a variable [Leon, F., Couronne, T., Marcuz, M. C., & Koster, E. P. (1999). Measuring food liking in children: a comparison of non-verbal methods. Food Quality and Preference 10, 93–100; Lavin, J., & Lawless, H. T. (1998). Effects of color and odor on judgments of sweetness among children and adults. Food Quality and Preference 9, 283–289] but there is little work on how children react to colour in the context of packaging and product categorisation. Attractively coloured packaging may serve to influence children’s selection or persuasion in the store [Hutchings, J. B. (2003). Expectations and the food industry: The impact of color and appearance. New York: Kluwer Academic/Plenum Publishers].

The main objective of the study was to determine the role of packaging colour in product selection among preschoolers, by age and gender, across three product categories: cereals, biscuits and drinks. Forty-three preschoolers, 36 girls and 7 boys, aged 3–5-years-old participated in the study. The three product categeories, with logo and brand information obscured, were presented with a range of nine colours. The children were asked to choose one package from each category for themselves, one package from each category for a boy, and one package from each category for a girl. They were then asked why they had chosen the packages and asked about their favourite colour.

The results showed a high correlation between favourite colour and choice of product across the total sample, with lower correlations for individuals. Favourite colours were pink (24%), purple (11.4) yellow and blue (both 9%) and most popular colours were pink (40.9%), followed by purple (15%) and yellow (15%). Correlations were lower when selecting for boys and girls, with younger children more likely to select colours that matched their own preferences.     

Using a consumer-driven rapid product navigation process to develop an optimal product

There are many different approaches to product optimization, each with its own strengths and limitations. To address some of these limitations, a unique, consumer-driven approach was developed to rapidly navigate a path through a qualitative product space (QPS) to reach the product that best meets the product sensory criteria, rather than having to evaluate all products in the design and build models to determine the optimum as in classic design of experiments. During this rapid product navigation (RPN) process, consumers participate in a unique form of qualitative discussion groups, during which prototypes are evaluated and discussed in-depth, with the group’s response to each prototype determining the next prototype to be presented. This adaptive, stimulus–response process is a listening and learning approach rather than a modeling approach and provides a deeper understanding of not only what the best product is, but also why it is the best. Due to the strong partnership required between the product researcher and product development, the business also gains a deeper understanding of consumer language and key design elements, which then feeds back into future product development projects. It is also possible to identify potential consumer segments that may not be obvious from traditional sensory evaluation and ensure that the resulting product design meets the product sensory requirements for the intended audience. This approach to developing the optimal product has demonstrated multiple successes, cutting product development time from 18–24 months to less than 6 months.     

板栗深加工新产品的开发

1　现状板栗在我国种植已有3000多年的历史,目前裁培分布全国26个省,种植面积约70万亩,年产量30万吨,占世界板栗总产量的一半以上,居世界首位;但人均年占有量不足03ｋｇ,而日本为07ｋｇ,意大利为14ｋｇ,土耳其则达到46ｋｇ。板栗是营养价值极高的“木本粮食”之一,每百克含糖及淀粉60～70ｇ,蛋白质5～10ｇ,脂肪3～7ｇ,并含有多种维生素、无机盐和不饱和脂肪酸。常食板栗可达到抗衰老和延年益寿的目的。近年来我国板栗产量年增长速度达10%,但每年都存在“丰产不丰收”和“卖栗难”的现象,部分板栗严重积压和浪费,极大地损伤了栗农的积极性。…     

水产品加工业现状及发展概况

<正> 近年来我国水产加工业取得了长足的发展,已成为包括水产制冷、干制、腌制、熏制、罐制、鱼糜加工、调味品、水产制药与保健品、鱼粉和饲料加工、海藻化工与海藻食品,以及鱼皮制革、水产工艺品等10多个专业门类的庞大行业,成为水产业的重要组成部分。     

矩阵的Hadamard积和Fan积的特征值的界

讨论了矩阵的Hadamard积和Fan积的最小特征值的下界问题.令Mn为所有非奇异M-矩阵的集合,(1)若A,B∈Mn,B-1=(βij),则τ( A°B-1)≥min1≤I≤n2aiiβii-τ(A)βii+(τ(A)-aii)/(τ(B));(2) 若A,B∈Mn,则τ(A*B)≥min1≤I≤n[aiiτ(A)+biiτ(A)-τ(A)τ(B)].同时又将这两结果与有关文献的结果进行比较.     

Coolplus吸湿排汗针织产品的开发

根据Coolplus纤维的性能和特点,设计开发了适应市场需求的Coolplus纱和精梳棉交织提花单面针织物,并针对Coolplus的特点设计了合理的织造和织物染整加工工艺及路线。所开发的提花单面织物具有花型美观、手感柔软、吸湿排汗性能良好的特点,适应高档T恤、贴身内衣、胸罩、手套、袜子、运动服、军人的迷彩内衣等产品。     

羊绒制品开发新思路

针对羊绒制品存在的问题如起毛起球现象严重、功能性产品开发不够等问题，提出采用与大豆蛋白纤维、Tencel纤维或改性羊毛进行混纺，或采用抗菌防臭整理及防虫蛀整理以增加羊绒制品的功能，从而提高了产品的附加值。     

精纺纯羊绒系列产品的开发

就应用新疆特产优质博格达白山羊绒开发精纺高支纯山羊绒系列产品进行了探讨，详细介绍了原绒加工、净绒制条、纺纱、织造、染整等各工艺的工艺流程和技术要点，并指出了加工优质博格达白山羊绒系列产品存在的问题。     

Social media in product development

With the increasing availability of the internet, a significant amount of data has been generated through social media. Consumer goods companies, scientists, and innovators are competing to find ways to leverage this information. Social media information is considered useful for marketers as they can directly track consumer responses to marketing campaigns, product performance, and the changes in consumer sentiment toward a brand. Many companies have also developed consumer engagement programs through social media. However, the utility of social media learning in product development seems indirect, or perhaps illusive. While many marketers are being challenged to demonstrate return on investment and many sensory and product research professionals are navigating different pathways to leverage social media information, this paper presents a fresh way of conducting the query to generate consumer and product relevant information. Coffee freshness was used as the research topic. The research here confirmed the validity of social media output. It also demonstrated the value of multi-language and cross-sectional queries. Lastly, best practices in social media research were discussed and recommendations were made regarding how to effectively include the social media tool in sensory and the product research toolbox. The authors challenge the sensory product research professionals to include social media data in their future consumer research framework. Failure to leverage social media may result in higher expenses in the cost of product development when compared to using only traditional consumer and product research tools. More importantly, researchers may miss insights that are impractical or difficult to obtain from traditional research tools.