Development Of Technological Decisions On Production Of Capsulated Products Based On Dairy Raw Materials

Capsulated products – is a segment of the food industry with high rates of development in directions of creating analogues of black and red caviar, oil-fatty capsulated products, capsulated sauces, capsules, based on milk raw materials and also getting capsules with probiotic properties. It is determined, that milk is used as a “passive” recipe component (excretion of separate components, matrix for bifidobacteria) with the additional use of СаСІ2 for realizing encapsulation processes. It determines the aim of the studies – development of new technological principles and approaches to the technologies of processing dairy raw materials taking into account their chemical and technological potentials. At that there is offered to use the potential of lactocalcium of whey for realizing the encapsulation process that gives a possibility to exclude auxiliary substances, especially СаСІ2 from the technological process. There was developed the innovative plan of products, within which there is presented the conception of new products, their competitive advantages, determined the segment of users and consumers. There was elaborated the technological process of producing capsulated products, based on dairy raw materials involving secondary milk products, especially whey. It is noted, that the necessity of introducing whey is conditioned by its properties to be a donor of ionic calcium that is a condition of encapsulation process realization. There were studied the ways of the development of the technology of capsulated products, so a possibility of getting both fermented products and pasteurized ones appears at the expanse of thermostable properties of the coat of capsulated semi-products. It is determined, that the offered technological decisions allow to define directions of milk processing, to create products with high food properties and to offer products of new commodity forms – soft capsulated snack cheeses, soft capsulated dessert cheeses. It is proved, that the technological process of producing capsulated products taking into account consuming advantages provides the effectiveness of business functioning in the link “milk industry-restaurant industry-consumer”

Competition and Enterprise Performance in Transition Economies: Evidence from a Cross-country Survey

This paper uses a survey of 3,300 firms in 25 transition countries to shed light on the factors that influence restructuring by firms and their subsequent performance as measured by growth in sales and in sales per employee over a three-year period. We begin by surveying what a decade of transition has taught us about the factors that determine how firms respond to the new market environment. We go on to analyse the impact on performance of ownership, soft budget constraints, the general business environment and a range of measures of the intensity of competition as perceived by a firm. We find that competition has an important and non-monotonic effect on the growth of sales and of labour productivity: some degree of perceived market power is associated with higher sales growth, but competitive pressure is also important. Similar competition effects are found upon firms' decisions to develop and improve their products, but market power has an unambiguously negative impact on purely defensive (cost-reducing) restructuring activity. New firms have grown relatively fast, but among old firms ownership per se has no significant relationship to performance (though state-owned firms have engaged in significantly less development of new products). Soft budget constraints have a broadly negative and the business environment a broadly positive impact on restructuring and performance.competition.restructuring,privatization,soft budget constraints, business environment

Competition and Enterprise Performance in Transition Economies: Evidence from a Cross-country Survey

This paper uses a survey of 3,300 firms in 25 transition countries to shed light on the factors that influence restructuring by firms and their subsequent performance as measured by growth in sales and in sales per employee over a three-year period. We begin by surveying what a decade of transition has taught us about the factors that determine how firms respond to the new market environment. We go on to analyse the impact on performance of ownership, soft budget constraints, the general business environment and a range of measures of the intensity of competition as perceived by a firm. We find that competition has an important and non-monotonic effect on the growth of sales and of labour productivity: some degree of perceived market power is associated with higher sales growth, but competitive pressure is also important. Similar competition effects are found upon firms' decisions to develop and improve their products, but market power has an unambiguously negative impact on purely defensive (cost-reducing) restructuring activity. New firms have grown relatively fast, but among old firms ownership per se has no significant relationship to performance (though state-owned firms have engaged in significantly less development of new products). Soft budget constraints have a broadly negative and the business environment a broadly positive impact on restructuring and performance.http://deepblue.lib.umich.edu/bitstream/2027.42/39760/3/wp376.pd

Using Soft Systems Methodology to Improve the Colour Forecasting Process

Colour forecasting is a process where attempts are made to accurately forecast colour for fashion-related products that consumers will purchase in the near future, usually two years ahead. Seasonal colours are recognised as a powerful driver of sales. Currently trend forecasts are marketed and sold globally. The information is broad and generalised and does not take into account colour preferences. In the study the anticipation of consumer acceptance was identified as the weakness of the process and an improved system model was developed replacing the anticipation stage with consumer colour acceptance data. The improved model is considered highly beneficial for fashion-related industries to adopt in order to increase their competitiveness in the global market and to assist waste reduction (unwanted products) that impact on the environment. In this paper the development of the two models is presented and discussed in an attempt to purposely promote the usefulness of soft systems methodology for design research

A Research Agenda for Uncooperative Federalists

Increasing demand on more effective cell culture reactors has driven optimization works to increase output of products. This has led to development of soft sensors that uses mathematical formulas to increase the available information for the parameters during runs. In the project two parameters was evaluated for use in such a soft sensor, viability by measuring on-line capacitance with Aber probe and L-lactate production using BioSenz apparatus. To determine how well these could be used both were used on batch reactors measuring on a mouse-mouse B cell hybridoma culture which produced IgG1. On-line measurements were performed by probes which measured directly on the cell suspension or withdrew sterile sample from the reactor. Measuring viability gave results with low error, which can be concluded to the variation in reference cell count, but it could not be determined if measuring L-lactate production with BioSenz works in reactors of this size. More work needs to be done on other types of reactors, like fed-batch or perfusion, or lower working volumes.

ARATA’s response to the NDIA’s assistive technology discussion paper

The Australian Rehabilitation and Assistive Technology Association (ARATA) responds to the NDIA’s AT Discussion Paper, and advocates that roles for all stakeholders must be considered.  • Summary of ARATA\u27s key recommendations arising from the Discussion Paper: 1. Evaluate outcomes from AT provision in trial sites and other systems to inform in the development of procurement and service delivery policy, consumer supports, and continuing professional development. 2. Support practitioners and researchers to validate existing AT service models for use in Australia. 3. Assist ARATA and other key stakeholders to develop a national accreditation system for AT practitioners and suppliers. 4. Investigate and document the roles, activities, and scope of practice of suppliers and peer mentors in AT service delivery, and associated outcomes for AT users. 5. Ensure the coupling of AT devices with appropriate soft technology support for device selection, implementation and review. 6. Investigate the efficacy and potential expansion of existing peer and consumer networking channels. 7. Support research into consumer use of information and decision-making in AT provision. 8. Fund independent AT information services and explore options for facilitating consumer ratings of products and services. 9. Identify AT products not yet available on the Australian market. 10. Fund research into AT development and commercialisation in Australia.&nbsp

Soft Skills Training for English Classes to Develop Students’ Quality

Some training programs had been conducted to improve students’ soft skills during their study at the State of Islamic Institute (IAIN) of Lhokseumawe, but there was still a lack of consensus on the most effective approaches. This study aimed at increasing students' and graduates’ quality using specific approaches including soft skills training. The population of the research was all English lecturers and All the Students in the first semester who took English Subject at IAIN Lhokseumawe. The sample of this research was four English lecturers and 80 students from four Faculties of IAIN Lhokseumawe. Research and Development (R&D) was conducted to fulfil the needs of the research problems found in the preliminary study. Two kinds of products were developed by researchers namely hardware and software products, prepared, provided and applied by the lecturers. The data was collected using Focus Group Discussions and questionnaires. The data were analyzed quantitatively using SPSS. The result of the tryout of the product developed showed that conducting soft skill training can increase the students’ soft skills at IAIN Lhokseumawe. It was proved that the value of t-count = 24.623 > t-table = 1.66412. It can be understood that soft skills training can bring a significant effect to change university students’ soft skills. It can be applied continuously in English and other classes utilizing products developed to show the sustainability of the university program for getting better quality

Principles of soft tissue augmentation for the aging face

In the quest for the “ideal” soft tissue filler, many diverse products have been developed. The expanding market of available fillers is a testament that no one product will ideally suit all patients or clinicians. In addition, the challenge of satisfying the criteria of an ideal filler has driven researchers to take a variety of development paths. This has resulted in multiple categories to characterize soft tissue fillers. These fillers are categorized according to: (1) filler material, eg, autologous, natural, synthetic; (2) mechanism of action, eg, void filler, neocollagenesis, fibroblast stimulation; (3) patient type and profile, eg, younger versus older patient, rhytids versus “sinking and sagging” skin; or (4) durability of treatment effects, eg, temporary, semi-permanent, or permanent. Although strategies for soft tissue augmentation may be quite diverse, strategies should share a universal goal to address fat redistribution (atrophy and hypertrophy), the primary underlying morphological cause of facial aging. To accomplish this, volumizers are now available that are injected more deeply, resulting in the restoration of supportive structure and foundation. These can be used in combination with other products that are used more superficially for smoothing skin surfaces. As numerous soft tissue fillers enter the market, mechanisms and injection techniques become more divergent, and therefore require that the dermatologist and cosmetic surgeon receive adequate training to use products safely and effectively. This manuscript provides an overview of soft tissue fillers and their proper use

Milk quality and cheese diversification

peer-reviewedAbolition of EU milk quotas in 2015 is projected to result in a 2.75 billion litre increase in Irish milk production by 2020. Although cheese offers vital market opportunities for this increased milk production, traditional cheese markets such as Cheddar, are predicted to grow more slowly than for other semi-soft and semi-hard cheese types. Innovation is now focused on achieving greater diversity in cheese types manufactured on Irish commercial plants and on development of new products with specific properties for target markets. This innovation is best illustrated by the current Teagasc – Irish Dairy Board collaboration. This review considers the relative influence of milk quality on diversification of the portfolio of cheeses manufactured from a seasonally-produced Irish milk supply with particular reference to milk microbial profile and to milk enzyme complement for the manufacture and ripening of non-Cheddar cheese varieties