Automating the factory: theory versus practice

Considerable attention has been given to the problems associated with acquiring and implementing many of the advanced manufacturing technologies currently available to firms. Much of the information being published, however, is based on individual experiences under conditions that are frequently not reported, as is common in the trade journals and public media. Fifteen such generally-accepted ‘postulates’ for managing factory automation are identified here and analysed in terms of five in-depth case studies involving advanced manufacturing systems. In a few cases, the postulates are rejected. In some cases they are qualified, and in many cases they are reinforced with substantially more detail.     

SCHOOL PSYCHOLOGY AND SCHOOL PSYCHOLOGISTS: AN APPROACH TO AN OLD PROBLEM.

THE PROBLEMS OF SELF-DEFINITION, ROLE AND FUNCTION, AND PROFESSIONAL IDENTITY IN SCHOOL PSYCHOLOGY ARE DISCUSSED. RECENT TRENDS IN PROFESSIONAL PSYCHOLOGY ARE PRESENTED AND COMPARISONS ARE MADE AMONG THE ACTIVITIES AND GOALS OF CLINICAL, COUNSELING, EDUCATIONAL, INDUSTRIAL, AND SCHOOL PSYCHOLOGISTS. IT IS CONCLUDED THAT NO CLEAR SPECIALTY OF SCHOOL PSYCHOLOGY EXISTS, ALTHOUGH AN INCREASINGLY LARGE NUMBER OF SCHOOL PSYCHOLOGISTS ARE BEING TRAINED. AN ATTEMPT IS MADE TO DEFINE SCHOOL PSYCHOLOGY AND TO INDICATE HOW IT MIGHT DEVELOP AS A DISTINCT PSYCHOLOGICAL SPECIALTY. 2 MODELS FOR SCHOOL PSYCHOLOGICAL SERVICES ARE PRESENTED, BASED ON THE EXTENT TO WHICH SCHOOL PSYCHOLOGY IS SEEN AS PRIMARILY PSYCHOLOGICAL OR PRIMARILY EDUCATIONAL. (25 REF.) (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Effects of Temperature on the Decomposition of Pacific Coast Shrimp (Pandalus jordani)

Shrimp (Pandalus jordani) were allowed to decompose at five temperatures (0, 5.6, 11.1, 16.7 and 22.2°C). Mean aerobic plate counts on the shrimp as received at the laboratory were 1.6 × 10⁶/g. The most rapid growth was obtained at the higher temperatures but the highest maximum population was obtained at 0°C. A total of 638 bacteria were isolated and tested for identification. The heterogenous population at day 0 was composed of 38% Gram positives. The population changed becoming predominantly Gram negative by day 13. At the higher temperatures the indole producing Proteus emerged by day 7 and became an important component of the flora. Volatile base (N) and indole increased both with increasing time and temperature during storage.     

Effect of Heat Processing in Cans and Retort Pouches on Sensory Properties of Fowl Meat

Fowl meat processed in cans and flexible retortable pouches was evaluated for heat effects on sensory properties. A trained panel evaluated texture and off-flavor of canned boned chicken, uncooked fowl meat retorted in flexible pouches, cooked meat retorted in flexible pouches, and simmered fowl meat (control). Results indicated that the retort pouch process may offer a method for improving the texture of processed fowl meat from spent hens by adequately cooking to tenderize the meat but not overcooking it to the extent that meat chunks are reduced to fibrous, shredded, or stringy components. Off-flavor development was related to pre-cooking before retorting.     

An Experimental Design for Determination of D-values Describing Inactivation Kinetics of Bacterial Spores; Design Parameters Selected Using Computer Simulation

An improved experimental design is proposed for studies of bacterial extinction. The new design may be used for either inoculated pack or model system studies. The design uses variable spore loads, and judiciously spaced time points (or doses) with a variable number of replicates over a selected range. A computer simulation of the process simplifies parameter selection in an economic way. The improved design results in more useable data points over an increased range leading to more accurate estimates of the D-value with the same level of experimental effort used in current experiments.     

WEIGHTS OF BROILER PARTS AS RELATED TO CARCASS WEIGHTS AND TYPE OF CUT

960 broiler carcasses weighing from less than 450 to 2000g were individually tagged and cut using eight commercial cutting techniques. Percentages of the different pieces to whole carcass weight ranged from 17.2% for split breast with back to 5.4% for drumstick portions. Percentages of the smaller breast pieces, particularly the quartered breast, the keel and the wishbone, approached those of the wing, thigh and drumstick, thus facilitating portion control. The validity of using one mean percentage for each piece over all carcass weights was established by statistical analysis of all data relating piece weight to carcass weight, For all pieces the predictability of weights was greatest when the piece was obtained by cutting through well defined anatomical features such as a joint.     

Effects of Electrical Stimulation, Aging, and Blade Tenderization on Hot-Boned Beef Psoas major and Triceps brachii Muscles

Forty-six steer carcasses were used to evaluate shear force values (SFV) for triceps brachii (TB) and psoas major (PM) muscles from sides assigned to three treatments: (1) chilled at 2–4°C for 48 hr (C); (2) hot boned 2 hr postmortem (HB); and (3) electrically stimulated 1 hr postmortem and hot boned 2 hr postmortem (ESHB). Some steaks were cut and frozen immediately after muscle excision or after 6 days of aging, and some were blade tenderized. HB and ESHB steaks had equal or smaller SFV relative to C after aging the TB and PM muscles; however, this was not true when TB steaks were cut after muscle excision. Electrical stimulation or blade tenderization did not improve HB.