quality

摘要： The quality of healthcare services is becoming a major concern in all countries, through improving performance to maximize the population health, effectively and efficiently, by doing the right thing, at the right time, in the right way, for the right person and having the best possible results, through well-managed hospitals and clinics. The purpose of this paper is to identify and measure Ajman residents’ satisfaction on healthcare service, using data of a sample of 1035 households, randomly selected from a total of 95,531 households, who were permanently residing in the Emirate of Ajman and having prior experience in availing any healthcare service. Data were analyzed using the Statistical Package for the Social Sciences (SPSS) version 22 and AMOS version 22. Structural Equation Modeling (SEM) analysis showed an acceptable model fit used to measure residents’ satisfaction. Findings showed that in the government sector only reliability and empathy correlated positively with healthcare service quality, which also had a strong, positive correlation with residents’ satisfaction, while tangible, assurance and responsiveness were not sufficiently correlated to healthcare service quality. On the other hand, for private sector, except for responsiveness and tangible dimensions, reliability, assurance, and empathy correlated positively with healthcare service quality, which also had a strong, positive correlation with residents’ satisfaction. This study used healthcare service quality dimensions, namely, tangible, reliability, responsiveness, assurance, and empathy, to determine the residents’ satisfaction within the public hospitals and to provide an empirical contribution to understanding the factors associated with public satisfaction and healthcare systems. According to the survey results, Ajman residents were satisfied 82% on Quality Dimension, 77% on Empathy Dimension, 80% on both Assurance and responsiveness Dimensions, 89% on Reliability Dimension and 88% on Tangible Dimension. Moreover, Statistical analysis revealed that, each of Tangible Dimension, Healthcare Service Quality Dimension and Empathy Dimension, is positively correlated with Healthcare Service Quality. Likewise, Healthcare Service Quality, is also positively correlated with residents’ satisfaction. But Reliability, Responsiveness, and Assurance Dimensions, are not positively correlated with Healthcare Service Quality.

摘要： The objective of this work is to dry the mushrooms to evaluate the impact of drying on them. The drying of mushrooms in the oven, in the solar dryer and in the microwave indicated that for Termitomyces sp. the total polyphenol contents were 15.20 mgEAG/gMs for the microwave drying (280 W), 13.61 mgEAG/gMs for the oven drying (60°C), and 9.81 mgEAG/gMs for the solar dryer drying (40°C). For Pleurotus sp., the contents obtained were 13.79 mgEAG/gMs for microwave drying (280 W), 8.36 mgEAG/gMs for oven drying (60°C) and 8.98 mgEAG/gMs for solar drying (40°C). Regarding flavonoids, for Termitomyces sp., this revealed 0.5797 mgECa/gMs for microwave drying (280 W), 0.729 mgECa/gMs for oven drying (60°C) and 0.5671 mgECa/gMs for solar drying (40°C). The flavonoid contents for Pleurotus sp. gave 0.842 mgECa/gMs for microwave drying (280 W), 1.06 mgECa/gMs for oven drying (60°C) and, 0.425 mgECa/gMs for solar drying (40°C). For Termitomyces sp., the levels of free radical scavenging activity varied from 13.02 mg/mL for microwave drying, 25.08 mg/mL for oven drying, and 22.25 mg/mL for solar drying;while for Pleurotus sp., 15.96 mg/mL for microwave drying, 39.90 mg/mL for oven drying, and 31.60 mg/mL for solar drying.

摘要： [Objectives]The differences in indices of different peanut oil were found out by analyzing the quality of peanut oil obtained by different oil-making processes.[Methods]The effects of different oil-making processes on the quality of peanut oil were analyzed and compared through the determination of the main physicochemical indices,V_(E) contents and fatty acid compositions of peanut oil obtained by cold pressing,hot pressing and leaching and refining.[Results]The leached refined peanut oil had the lightest color and the lightest fragrance;the hot-pressed peanut oil had the highest V_(E) content;the refractive index,relative density and main fatty acid compositions of the three kinds of peanut oil had no significant differences;and there were trans-fatty acids in the leached refined peanut oil,and the trans-fatty acid contents in the leached refined fresh and aged peanut oil were 1.90%and 4.39%,respectively.The trans-fatty acid content is expected to be a characteristic index to distinguish pressed peanut oil from leached refined peanut oil.[Conclusions]This study can provide a theoretical basis for distinguishing and identifying peanut oil obtained from different oil-making processes.

摘要： Mung bean(Vigna radiata)sprouts are widely consumed worldwide due to their high nutritional value.However,the low yield and microbial contamination of mung bean sprouts seriously reduces their economic value.This study investigates the effects of non-thermal plasma on the quality and microbial reduction of mung bean sprouts by pretreatment of seeds in water for different times(0,1,3 and 6 min).The quality results showed that short-time plasma treatment(1 and 3 min)promoted seed germination and seedling growth,whereas long-time plasma treatment(6 min)had inhibitory effects.Plasma also had a similar dose effects on the total flavonoid and phenolic contents of mung bean sprouts.The microbiological results showed that plasma treatment achieved a reduction of native microorganisms ranging from 0.54 to 7.09 log for fungi and 0.29 to 6.80 log for bacteria at 96 h incubation.Meanwhile,plasma treatment could also efficiently inactivate artificially inoculated Salmonella typhimurium(1.83–6.22 log)and yeast(0.53–3.19 log)on mung bean seeds.The results of seed coat permeability tests and scanning electron microscopy showed that plasma could damage the seed coat structure,consequently increasing the electrical conductivity of mung bean seeds.The physicochemical analysis of plasma-treated water showed that plasma generated various long-and short-lived active species[nitric oxide radicals(NO·),hydroxyl radicals(·OH),singlet oxygen(1O2),hydrogen peroxide(H_(2)O_(2)),nitrate(NO_(3)^(-)),and nitrite(NO_(2)^(-))]in water,thus the oxidizability,acidity and conductivity of plasma-treated water were all increased in a treatment timedependent manner.The result for mimicked chemical mixtures confirmed the synergistic effect of activity of H_(2)O_(2),NO_(3)^(-)and NO_(2)^(-)on bacterial inactivation and plant growth promotion.Taken together,these results imply that plasma pretreatment of mung bean seeds in water with moderate oxidizability and acidity is an effective method to improve the yield of mung bean sprouts and reduce microbial contamination.

摘要： Fish is a highly nutritious food widely consumed around the world. The production of fish for human consumption is from capture fishing and aquaculture activities. Tilapia is considered one of the fish with the highest production worldwide, being a source of quality protein at an affordable price. On the other hand, and in addition to its nutritional properties, fish is highly susceptible to deterioration and contamination, mainly due to its intrinsic properties, making it able to consume it for short periods of time, so to extend its availability, it is subjected to common conservation processes like refrigeration. Therefore, the present study is focused on the analysis of the degree of freshness and quality of tilapia fillet through sensory evaluation during refrigerated storage for 12 days. The results indicated that the tilapia fillet during storage had a grade of first quality from day 0 to 4th of storage recommended for consumption, second quality on the 6th day and out of quality from the 8th of storage, the latter being not recommended for human consumption.

摘要： Banana (Musa spp.) is a highly perishable fruit that requires special handling. In Eritrea, post-harvest handling practices are characterized to be poor and as a result, poor fruit quality and high post-harvest loss are common. Thus, the purpose of this study was to evaluate the effect of different post-harvest handling and ripening methods on quality and shelf-life of banana. A Complete Randomized Design (CRD) was used for evaluating a combination of two levels of post-harvest handling and four ripening methods in a factorial combination conducted in the laboratory of Horticulture at Hamelmalo Agricultural College. Peel colour change, physiological weight loss, pulp to peel ratio, total soluble solids (TSS), pulp pH, ripening period and shelf life were parameters studied. The results showed fruits treated with ripened tomato showed improved characteristics in all parameters compared to those treated with smoke from kerosene burning or mixed with moringa leaf. Similarly, fruits brought directly from the farm were better than those collected from the ripening room after passing the conventional post-harvest handling. Based on the results of this study, it can be concluded that ripening of banana with the help of tomato improves fruit quality and shelf life. Thus, it can be a safe and better alternative to smoking from kerosene burning. While moringa leaf has no potential as an alternative.

摘要： In order to define the nutritional quality of commercialized red and refined palm oils, palm oil samples conditioned or not with aluminum foils were placed in solar radiation for four weeks. Each week, the levels of peroxides, free and unsaturated fatty acids and then vitamins A and E were determined. From these analyzes, the proportions of peroxides and free fatty acids increased with solar exposure time of the oils. These rates ranged from 0.11 to 24.00 meq O2/Kg (peroxides) and from 1.11 to 17.14 KOH/g (free fatty acids). Also, iodine index levels of palm oils decreased during sun exposure “95.11 - 3.22 g I/100 g”. In addition, vitamin A and E losses from palm oil samples increased with exposure time. These losses ranged from 0% to 94.49% for vitamin A and from 0% to 83.42% for vitamin E from the day of purchase of oils in the fourth week of sun exposure. However, the deterioration of nutritional quality was greater with red and refined palm oil samples unprotected with aluminum foils than those protected.

摘要： Wheat quality detection is essential to ensure the safety ofwheat circulation and storage.The traditional wheat quality detection methods mainly include artificial sensory evaluation and physicochemical index analysis,which are difficult to meet the requirements for high accuracy and efficiency in modern wheat quality detection due to the disadvantages of subjectivity,destruction of sample integrity and low efficiency.With the rapid development of optical technology,various optical-based methods,using near-infrared spectroscopy technology,hyperspectral imaging technology and terahertz,etc.,have been proposed for wheat quality detection.These methods have the characteristics of nondestructiveness and high efficiency which make them popular in wheat quality detection in recent years.In this paper,various state-of-the-art optical-based techniques of wheat quality detection are analyzed and summarized in detail.Firstly,the principle and process of common optical non-destructive detection methods for wheat quality are introduced.Then,the optical techniques used in these detection methods are divided into seven categories,and the comparison of these technologies and their advantages and disadvantages are further discussed.It shows that terahertz technology is regarded as the most promising wheat quality detection method compared with other optical detection technologies,because it can not only detect most types of wheat deterioration,but also has higher accuracy and efficiency.Finally,the research of optical technology in wheat quality detection is prospected.The future research of optical technology-based wheat quality detection mainly includes the construction of wheat quality optical detection standardization database,the fusion of multiple optical detection technologies and multiple quality index information,the improvement of the anti-interference of optical technology and the industrialization of optical inspection technology for wheat quality.These studies are of great significance to improve the detection technology of wheat and ensure the storage safety of wheat in the future.

摘要： 本刊讯(Voith消息)2021年12月底,福伊特宣布其OnQuality产品系列新推出了一项纤维取向测量和控制技术(fiber orientation measurement and control),使用该技术,造纸企业可以更加精准地控制纤维取向角度。这项新的解决方案主要包括:OnQ纤维方向传感器(可实时连续测量光纤方向)、OnQ Profilmatic纤维取向控制系统、OnQ ModuleStep和OnQ ModuleJet执行器等。

摘要： This study evaluated the quality potential of seven synthetic hexaploid wheats(2 n=6 x=42, AABBDD) expressing only allelic variation at Glu-D1 of Aegilops tauschii(SHWSD). Major quality parameters related to dough strength, gluten proteins(including high-molecular-weight glutenin subunits(HMW-GS) and low-molecular-weight glutenin subunits(LMW-GS), gliadins), and their ratios between SHWSD and the weak gluten wheat control Chuannong 16(CN16) were measured in at least three environments(except STD7). The zeleny sedimentation value(ZSV), dough development time(DDT), dough stability time(DST), and farinograph quality number(FQN) of SHWSD were considered stable under different environments, with their respective ranges being 8.00–17.67 mL, 0.57–1.50 min, 0.73–1.80 min, and 9.50–27.00. The ZSV, DDT, DST, and FQN of SHWSD were smaller than those of CN16, suggesting that SHWSD had a weaker dough strength than CN16. Although SHWSD had a lower gluten index than CN16, its wet and dry gluten contents were similar to or even higher than those of CN16 in all environments tested. The protein content of grains(12.81–18.21%) and flours(14.20–20.31%) in SHWSD was higher than that in CN16. The amount of HMW-GS in SHWSD sharply decreased under the expression of fewer HMW-GS genes, and the LMW-GS, gliadins, and total glutenins were simultaneously increased in SHWSD in comparison with CN16. Moreover, SHWSD had higher ratios of LMWGS/glutenin and gliadin/glutenin but a lower ratio of HMW-GS/glutenin than CN16. These results provide necessary information for the utilization of SHWSD in weak-gluten wheat breeding.