293 research outputs found
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Inventory Management System for the Global Formula Racing Team
The Global Formula Racing (GFR) team is an organization of student designers at Oregon State University (OSU) and at Duale Hochschule Baden-Württemberg (DHBW) in Germany working to create two race cars to compete in international competitions through the Society of Automotive Engineers (SAE). The large scope of this project necessitates the formation of organized management systems. This project sought to create an effective inventory management system for the GFR team. A database of the fasteners used by the team was created and includes information such as annual demand, inventory value, and lead times. This information was used, along with the appropriate formulas, to calculate the economic order quantity (EOQ), the total material cost (TMC) and the order point (OP) for each part. A comparison of two major vendors was also included, and the vendor with lowest TMC was recommended. Face to face communication methods to convey this new idea were recommended. Lean manufacturing techniques to help implement this new system were researched including 5S tools and a pokayoke. Student designers will now know exactly when to economically order a part, how many to order, and who to order from. This will save money, as well as increase productivity and professionalism
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The Use of Nisin and Nisin Resistant Strains of Leuconostoc oenos to Control Malolactic Fermentation and to Prevent the Growth of Spoilage Bacteria in Oregon Wines [1991-1992]
Nisin, a bactericidal polypeptide, has the potential to inhibit spoilage bacteria and control rnatolactic fermentation in wines. Nisin activity has previously been observed to remain stable in white wines but to decrease in red wines. This decrease is believed to be directly proportional to the concentration of polyphenolic compounds in the wines. Six polyphenolic components of grapes and wine ( gallic acid, catechin, myricetin, quercetin, malvidin 3,5-diglucoside, and crude grape tannin) were tested individually in a model wine system. Tannin resulted in the largest decrease in nisin activity. Grape tannin was further evaluated using a series of red wines ages for two, four, and six months before the addition of nisin. These studies showed a greater loss of nisin activity in the wine aged for six months that in the younger wines. Identical sets of wine, aged for two, four, and six months at either 4'C or 23'C before nisin was added, showed in each case that increased temperature resulted in an increased loss of nisin activity. This information may be valuable for winemakers who are considering the addition of fiisin to their wines to inhibit (or control) malolactic fermentation and the growth of spoilage lactic acid bacteria
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The Use of Nisin Resistant Strains of Leuconostoc oenos to Control Malolactic Fermentation and to Prevent the Growth of Spoilage Bacteria in Oregon Wines
Our objective is to develop methodologies to allow winemakers to precisely control the malotactic fermentation and to prevent spoilage of wines by undesirable bacteria
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Understanding the research and education needs of the Oregon fruit and vegetable industry
Published June 2002. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalo
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Personnel Support for Enology Research and Extension
1. To provide technical services and consultation for solving commercial winemaking problems. 2. To develop applied workshops and technical seminars for the continuing education and professional development of Oregon wine industry personnel. 3. To apply research results to commercial wine production to improve wine stability and quality. The Oregon wine industry has grown rapidly in recent years to over eighty wineries. There is a strong and increasing need for enology Extension, technical assistance, and enology research relevent to specific problems in our growing industry. Enology Extension at OSU provides technical assistance to wineries with an emphasis on troubleshooting production problems and training of industry personnel. Areas of ongoing support include: chemical and physical stabilization of wine, microbial stabilization of wine, analysis of musts and wines, filtration and sterile bottling, sensory evaluation for commercial wine defects and their correction, and general quality control management of wines
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Reforzando medidas higienicas en la producción de alimentos especializados
This publication is prepared to assist processors of specialty food, distributors, vendors, and food regulators of backgrounds and experience in finding specific information on producing safe specialty food products. This publication discusses the unique characteristics of specialty foods, identifies food safety concerns in specialty foods production, and provides examples of specific control measures for ensuring food safety of specialty food products.Published January 2013. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalo
Prediction of pH Change in Processed Acidified Turnips
The acetic acid uptake by turnips was studied during an acidification process in containers. The process was successfully described by a Fickian diffusion, using a correlation for the buffer effect. Diffusion coefficients (0.629 to 3.99 × 10-9 m2/sec) and partition coefficients (0.8 to 1.1) were obtained by optimization of the fit between experimental and theoretical values, using the simplex method. The partition coefficient did not show an evident dependence on temperature, while diffusivity followed an Arrhenius type behavior. The relationship between acid concentration and pH was described using a cubic model with parameters independent of temperature. Results showed that the combination of these models describing the acid diffusion into the food and the buffering effects of the food allowed accurate prediction of pH evolution in the acidification process
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