Flavor and Stability of "Horchata De Chufas"

Horchata is a sweetened water extract of chufa tubers (Cyperus esculentus) which is very popular in Spain, and has potential in the U.S. The objectives of this research were to characterize horchatas from different types of chufa, and to monitor flavor and stability of unheated and pasteurized horchatas during storage (2°C). Trained panelists rated the following attributes: color, chalkiness, sweetness, vanilla-like, nutty, earthiness, bitterness, and off-flavor. Horchatas made with chufa grown in Spain and chufa from Spain but grown in Florida showed higher vanilla and nutty levels than horchata from the Florida type. During storage (2°C), vanilla, nutty, and sweetness decreased, and other attributes increased. Heating to 70 and 95°C for 1 min did not alter sensory attributes initially, prevented off-flavor development, and slowed changes in desirable attributes for 35 days.     

Laboratory and Field Consumer Evaluation Relationships for Menu Items Processed in Retortable Trays for Quantity Foodservice

Problems associated with provision of food in quantity foodservices prompted the development and use of prepared food items processed in retortable trays. Consumer acceptance of such foods was required so that the items could be screened for foodservice application. Consumer tests, using small portion samples and sensory testing under laboratory conditions, gave a relatively reliable prediction of acceptability of most of the items under extended-use consumer testing during a field trial. Final field acceptance of some items was influenced by external factors not accounted for in laboratory testing.     

消费文化影响下的体验型商业空间环境的营造

在消费社会的背景下,消费文化观念获得重要突破——"消费是一种体验",消费文化催生了现代商业空间环境的体验功能。本文归纳了在消费文化影响下体验型商业空间环境的特质,以案例为基础讨论了各类体验型商业空间环境的特点,并在设计理念的层面上对情境体验空间、主题体验空间、超现实体验空间的营造思路做出了探索。     

Oxidative flavour deterioration of fish oil enriched milk

The oxidative deterioration of milk emulsions supplemented with 1.5 wt‐% fish oil was investigated by sensory evaluation and by determining the peroxide value and volatile oxidation products after cold storage. Two types of milk emulsions were produced, one with a highly unsaturated tuna oil (38 wt‐% of n‐3 fatty acids) and one with cod liver oil (26 wt‐% of n‐3 fatty acids). The effect of added calcium disodium ethylenediaminetetraacetate (EDTA) on oxidation was also investigated. Emulsions based on cod liver oil with a slightly elevated peroxide value (1.5 meq/kg) oxidised significantly faster than the tuna oil emulsions, having a lower initial peroxide value (0.1 meq/kg). In the tuna oil emulsions the fishy off‐flavour could not be detected throughout the storage period. Addition of 5—50 ppm EDTA significantly reduced the development of volatile oxidation products in the cod liver oil emulsions, indicating that metal chelation with EDTA could inhibit the decomposition of lipid hydroperoxides in these emulsions. This study showed that an oxidatively stable milk emulsion containing highly polyunsaturated tuna fish oil could be prepared without significant fishy off‐flavour development upon storage, provided that the initial peroxide value was sufficiently low.     

Present it like it is here: Creating local presence to improve online product experiences

Advanced online product presentation technologies such as virtual mirrors enable consumers to experience products like they are actually present with them in the real world. This study is one of the first to address the mechanism underlying this phenomenon. Inspired by literature on media technology the concept of local presence is put forward and applied to the online consumer behavior domain. A key objective of this paper is to examine whether local presence adds to our understanding of how emerging product presentation formats influence online product experiences. To this end, a laboratory experiment (N = 366) was conducted with product presentation format as a three level (pictures, 360-spin rotation, and virtual mirror) independent variable, allowing for a comparison of the effectiveness of different presentation formats in creating perceptions of local presence. As a second objective, the influence of local presence on perceptions of product tangibility and product likability, two key facets of the online product experience, were assessed. The results, obtained with the use of analysis of variance and partial least squares modeling, show the superiority of the virtual mirror in creating local presence, and demonstrate that local presence is highly predictive of product tangibility and product likability. Theoretical and managerial implications are discussed.     

User experience and personal innovativeness: An empirical study on the Enterprise Resource Planning systems

Although user experience and personal innovativeness are two important factors in new technology adoption, there has been no prior study to test these factors with the Enterprise Resource Planning (ERP) adoption. This paper investigates moderating roles of user experience on the relationship between the personal innovativeness and the ERP adoption motivations. This issue is important because if the user has more experience with the systems then the power of influence of personal innovativeness on ERP adoption motivation would be different. Thus, this paper tests these important insights of ERP systems adoption with the two different field samples with high (more than three years) and low (less than three years) user experience, based on the innovation diffusion theory, self determination theory, and different types of motivations such as intrinsic and extrinsic motivations. The findings, based on the PLS analysis of the model using 107 ERP end users, show that there are clear moderating effects of user experience—such as impacts of personal innovativeness on ERP systems adoption motivations are higher in case of low user experience samples, as expected. Academic and practical implications are discussed in the paper based on these empirical findings.     

400kt／a硫酸高效电除雾器的设计参数与运行

介绍 4 0 0 kt/ a硫酸系统电除雾器总体结构及工艺设计参数 ,投入运行后 ,除雾效率低 ,介绍对存在问题的分析及解决过程 ,并介绍 2点成功经验     

考察BP公司KG乙烯工厂的体会

介绍了ＥＰ公司ＫＧ乙烯工厂先进的管理经验，提出了搞好企业合理的设想。     

How social distance shapes human–robot interaction

This paper investigates how social distance can serve as a lens through which we can understand human–robot relationships and develop guidelines for robot design. In two studies, we examine the effects of distance based on physical proximity (proxemic distance), organizational status (power distance), and task structure (task distance) on people׳s experiences with and perceptions of a humanlike robot. In Study 1, participants (n=32) played a card-matching game with a humanlike robot. We manipulated the power distance (supervisor vs. subordinate) and proxemic distance (close vs. distant) between participants and the robot. Participants who interacted with the supervisor robot reported a more positive user experience when the robot was close than when the robot was distant, while interactions with the subordinate robot resulted in a more positive experience when the robot was distant than when the robot was close. In Study 2, participants (n=32) played the game in two different task distances (cooperation vs. competition) and proxemic distances (close vs. distant). Participants who cooperated with the robot reported a more positive experience when the robot was distant than when it was close. In contrast, competing with the robot resulted in a more positive experience when it was close than when the robot was distant. The findings from the two studies highlight the importance of consistency between the status and proxemic behaviors of the robot and of task interdependency in fostering cooperation between the robot and its users. This work also demonstrates how social distance may guide efforts toward a better understanding of human–robot interaction and the development of effective design guidelines.     

新IT基础架构探讨

在互联网时代,各行业需要在"商业模式"和"体验"方面的创新,这使得IT变成了核心引擎,需要新的IT基础架构。