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A performance evaluation was conducted on the new General Electric (GE) digital Omni Legend PET-CT system with 32 cm extended field of view. The first commercially available clinical digital bismuth germanate system. The system does not use time of flight (ToF). Testing was performed in accordance with the NEMA NU2-2018 standard. A comparison was made between two other commercial GE scanners with extended fields of view; the Discovery MI - 6 ring (ToF enabled) and the Discovery IQ (non-ToF). A genetic evolutionary algorithm was developed to optimize image reconstruction parameters from image quality assessments. The Omni demonstrated average spatial resolutions at 1 cm radial offset as 3.9 mm FWHM. The total system sensitivity at the center was 44.36 cps/kBq. The peak NECR was measured as 501 kcps at 17.8 kBq ml -1 with a 35.48% scatter fraction. The maximum count-rate error below NECR peak was 5.5%. Using standard iterative reconstructions, sphere contrast recovery coefficients were from 52.7 ± 3.2% (10 mm) to 92.5 ± 2.4% (37 mm). The PET-CT co-registration accuracy was 2.4 mm. In place of ToF, the Omni employs software corrections through a pre-trained neural network (PDL) (trained on non-ToF to ToF) that takes Bayesian penalized likelihood reconstruction (Q.Clear) images as input. The optimum parameters for image reconstruction, determined using the genetic algorithm were a Q.Clear parameter, β , of 350 and a 'medium' PDL setting. Using standard iterative reconstructions, the Omni initially showed increased background variability compared to the Discovery MI. With optimized PDL reconstruction parameters selected using the genetic algorithm the performance of the Omni surpassed that of the Discovery MI on all NEMA tests. The genetic algorithm's demonstrated ability to enhance image quality in PET-CT imaging underscores the importance of algorithm driven optimization and underscores the requirement to validate its use in the clinical setting., (Creative Commons Attribution license.)

It is well known that the acceptance tests should be done when a cyclotron installed in order to measure the performance claimed by manufacturer. As well as the photon and neutron dose rate during the production of flourin-18 and nitrogen-13 in self shield cyclotron in Masih Daneshvari hospital have been measured as function of distance and beam current. The first Self-shield hospital cyclotron (GE PET Trace 700) has been installed in Masih Daneshvari hospital in 2012. The yield performance of 2858.32, 138.15 and 1047.5 mCi has been measured for 18F–, 13N-13NH3 and 11C-11CO2 respectively. In flourin-18 target, the neutron dose rate observed 13.8 µSv/h at 35 µA target current at the distance of 1 m of near to the target support cabinet. With increasing of distance from 0.5 to 2.5 m near the cyclotron doors at 35 µA target current, the gamma dose rate decreases from 8.6 to 2 µSv/h in nitrogen-13 target. The measured yield for all tracers was higher than the value reported by manufacturer and the amount of shielding in GE PET Trace 700 is enough to have safe dose rate during production

This research we increase the amount of fiber in sweet bread and reducing fat, but still tasty, soft. The fiber material used is inulin extracted from gembili tubers which has the similar as fat (mouthfeel). The study was conducted in two stages, introduction stage to obtain formulations of fiber increase and fat reduction, and main research which was divided into 5 level of fat replacement with inulin and 1 control treatment without it. The analysis technique is one way ANOVA at á 1%, advanced test are decided based on variability coefficient. The results shows that the fiber content increased according to the increasing number of fat that are replaced with fiber inulin. It is a significant difference compared to the control treatment by replacing fat with the lowest dose of inulin (M1, 20% fat was replaced by 5 g of inulin). The best level of expansion and tenderness of bread is in the M3 treatment (60% fat replaced by 15 g inulin). The acceptance test can be concluded that replacing fat with inulin does not affect the taste and flavor it is affect the texture and color.

Abstract This work aimed to elaborate sourdough panettones with Lactobacillus fermentum (LF) and Wickerhamomyces anomallus (WA) evaluating their microbiological stability, physical and chemical characteristics as well as the impact of these microorganisms on sensory aspects and consumer acceptance. For characterization, panettones were elaborated by long fermentation, using two selected microorganisms, LF and WA in different proportions; and control panettones were formulated using commercial yeast with and without preservative. For sensory analyses, LF, WA, LF/WA (1:1), control with calcium propionate and commercial panettones were compared. Regarding the pH values and total titratable acidity (TTA), a similar behavior was observed among panettones elaborated with the selected strains (LF, WA and mixtures). On the other hand, panettones elaborated with commercial yeast showed a higher pH and lower TTA. Until the 112nd day of storage, the water activity (aw) was similar among all panettones, but in the following analyses, it dropped in all panettones. Panettones elaborated with sourdough maintained better their softness during the storage, when compared with the controls. Regarding microbial stability, control panettones with and without preservative became moldy faster; while sourdough panettones (WA and LF/WA) remained stable throughout all the monitored storage. Sensory evaluation by CATA allowed distinguishing between sourdough and commercial yeast panettones. Desirable characteristics such as nice aroma, pleasant taste and uniform color were checked more often for LF and WA elaborated panettones, whereas yeast flavor was checked more often for the Commercial. Moreover, according to the descriptors used, panettones were grouped into 3 groups: LF/WA, LF + WA and controls. The panettones elaborated with the specific microorganisms of this study were well-accepted sensorially, proving to be very competitive with respect to control and commercial panettone. So, the use of selected microorganisms as a starter for sourdough is a promising alternative for producing panettones with good technological quality, microbiological stability, sensorially differentiate and well accepted by consumers; and, additionally, with the appeal of no added preservative. Graphical abstract Unlabelled Image Highlights • Sourdough panettones remained microbiologically stable for 126 days • Panettones obtained with commercial yeast sponge lasted only 56 days • Sourdough panettones suffered the smallest variations of firmness • Panettones obtained with commercial yeast sponge resulted in the greatest firmness over 140 days • By the CATA test it was possible to distinguish the aroma and the flavor of the different panettones [ABSTRACT FROM AUTHOR]

Abstract Renovation and retrofit of gas turbine control systems yield significant economic savings, enhanced reliability, and improved performance. In recent years, the gas turbine industry is increasingly facing the need to well-established procedures for the acceptance tests of renovated control systems. This paper proposes a unified framework to evaluate the performance of renovated gas turbine control systems. Under a set of assumptions on the ambient and fuel conditions, a low-complexity modular model is presented and identified using optimization-oriented identification techniques. The accuracy of the proposed model is validated through experimental studies in full-load, min-load, and no-load operating conditions. Subsequently, a model-based analysis framework is proposed to determine realistic levels of tracking performance, robustness margin and disturbance attenuation by utilizing the supporting tools in robust control theory. Quantitative and qualitative performance indices are introduced to provide acceptance criteria for the existing control loops as compared to the optimal ones. The proposed procedure is applied to a W251-B2 gas turbine manufactured by Westinghouse company, and the results show that the optimal control system outperforms the existing controllers based on quantitative and qualitative indices. The proposed procedure determines whether the overall performance of the renovated control system sufficiently meets the requirements. Highlights • A unified framework to evaluate performance of renovated gas turbine control systems. • A low-complexity modular model. • Model-based analysis and design framework. • Quantitative and qualitative performance indices to provide acceptance criteria. • Application to a W251-B2 gas turbine. [ABSTRACT FROM AUTHOR]

Abstract During acceptance tests phase of plasma facing components, main performance requirements are checked. For divertor application, it is important to achieve an adequate heat exhaust capability. For ITER divertor, defects localized at tungsten to compliant layer interface are defects impacting such capability. For this reason, acceptance tests, of ITER divertor components, mainly consist in using ultrasonic testing (US) and high heat flux (HHF) tests. If a defect is detected by US tests, it is mandatory to validate that detected defect as no detrimental impact on component heat exhaust capability. At present, HHF tests can assess this performance. In this paper, we describe a test, called STING (thermomechanical STamping by Induction heatiNG), which aims to evaluate, before HHF tests, the heat exhaust evolution of plasma facing components after a moderate thermal solicitation. This paper is focused on the effect of STING solicitation on flaw generation and expansion. [ABSTRACT FROM AUTHOR]

Biomass of Spirulina is a source of protein, minerals, carotenoids, and essential polyunsaturated fatty acids. Due to its nutritional profile, the addition of Spirulina in foods as energy gels contributes to the development of innovative products for athletes. Thus, the objective of this study was develop the sensory profile and evaluate the acceptance of energy gels developed with the addition of Spirulina. Sensory profile for energy replenisher gel added of Spirulina was prepared. The terms relevant to description of the product quality were "artificial acai berry" and "artificial banana" for aroma attribute; "artificial acai berry", "artificial banana" and "Spirulina" for flavor attribute; "viscosity" and "adhesiveness" to the texture attribute. The products with Spirulina were accepted (74%) by the target public. In addition, 50.5% of panelists had the opinion between "probably and certainly would buy" for the product added of 0.50% (w/w) of Spirulina. Thereby, the microalgal biomass can be added to foods for athletes and physical activities practitioners, without affecting the sensory characteristics of this product. [ABSTRACT FROM AUTHOR]

Recently, we have proposed the degree of satisfaction-difference (DOSD) method to measure changes in consumer product acceptance (Kim, van Hout, Dessirier, et al., 2018). The DOSD method utilizes A-Not A with reminder format to improve the stability and validity of the consumer evaluation by reminding consumers of the evaluative criteria with the reference sampling and by controlling the sequence effects on each sampling of the blind test product. Using the data obtained from DOSD method, in this paper, a way to compute a measure of the absolute degree of satisfaction for a product based on signal detection theory (SDT), referred to as d' SAT (d-prime satisfaction), is suggested. This new measure is compared to the comparative distance measure of d' , the degree of satisfaction difference of a product from the reference product, which has been already described in the previous study. The absolute satisfaction degree is a value indicating each product’s degree of consumer satisfaction as in the hedonic score. However, the degree of satisfaction measure presented herein is superior to the hedonic score because it enables easy interpretation of whether a group of consumers are satisfied or not with a product. In practical situations, the two measures of the degree of satisfaction difference from the reference and the degree of satisfaction, which are computed using the data from DOSD method, can be used complementarily in order to reveal information about consumer perception and evaluation. [ABSTRACT FROM AUTHOR]

In the fast moving consumer goods industry, measuring consumer acceptance toward products is crucial for product development and marketing. Consumers are generally considered hedonists and, thus momentary hedonic scores are assumed to represent consumer acceptance. Yet for many product types, such as household care products, consumers might be considered utilitarian and their usage experience with the product might be equally important for consumer acceptance. To quantify consumer holistic product usage experience, a two-step signal detection rating-based satisfaction measure was used such that an independent signal detection theory index termed d' A (d-prime affect magnitude) could be computed for each product to represent consumer satisfaction with the usage experience and with the product itself. The objective of the present study was to investigate the effect of simultaneous attribute evaluation using the ‘double-faced applicability’ (DFA) test on product discrimination of this satisfaction measure. The conventional 10-point hedonic ratings with and without the DFA test were used as control methods for comparison. Results showed that significant product discriminations were observed only in the group who performed the satisfaction measure with the DFA test. Also, significant discriminations in quality attributes of the DFA test questionnaire were more frequently observed in the group that performed the satisfaction test than in those who performed the hedonic test. These results indicate that compared to using hedonic scores, the satisfaction test with the DFA has the potential to improve research on the quality predictors of household products. [ABSTRACT FROM AUTHOR]

Abstract: BACKGROUND: Brazilians and Slovakians evaluated the temporal profile and the acceptability of cachaça stored with different woods (Cumarurana (CM), Jatobá (JT) and, Louro‐vermelho (LV), which are found in the Amazon rainforest, and also oak), with the aim of performing a cross‐cultural comparison of the dynamic profile of the attributes perceived in the cachaças and the sensorial acceptance of the samples. RESULTS: Important differences were observed between the temporal sensorial profiles generated by the two groups and their preferences. Brazilians preferred cachaças stored with the traditional wood, oak, followed by those stored with JT and CM. In contrast, Slovakians preferred cachaças stored with JT, followed by those stored with LV and oak. For both countries, the dominance of wood flavor and vanilla attributes at the end of the analysis time was positively associated with acceptance, while the dominance of off‐flavors and the wood flavor attribute at the beginning of the analysis time was negatively associated with acceptance for Brazilians and Slovakians, respectively. CONCLUSION: Brazilians preferred cachaça stored with oak wood, and Slovakians preferred cachaça stored with JT wood, with acceptability being strongly associated with the dominance of wood flavor and vanilla attributes at the end of the evaluation time. © 2018 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Cereal bars are nutritious food composed of several ingredients including dry raw and agglutinative ingredients. The objective of this study was to evaluate the effect of pear apple and date fibres, from cooked fruit co-product, addition on the physico-chemical textural and sensory properties of cereal bars. First, five formulations containing an amount of 10% of co-products and commercial fibre, used as a reference, were elaborated and their physico-chemical composition was determined. Second, to determine the acceptability of consumer, apple fibre co-products were added (6, 10 and 14%). Products were evaluated for their texture using a texturometer and sensory characteristics using an acceptance test. Results showed that physico-chemical composition of cereal bars elaborated with co-products was slightly different compared to those elaborated with commercial fibre. All bars have low water activity levels (∼0.470) and interesting energy (300 kcal/100 g bar). External appearance revealed a darker colour (L*:∼42/a*:∼8/b*:∼20). There were no significant differences (P > 0.05) in texture values (hardness: 40.8 N; cohesiveness: 0.34; springiness: 0.60; chewiness: 8.30 N) between cereal bars prepared with pear co-product and wheat bran. Acceptance test confirms the formulation used for cereals bars and showed that incorporation of 10% of co-product produced cereal bars with the highest acceptability. Sensory characteristics revealed that appearance is the limiting factor for consumer acceptability, essentially for cereal bars containing pear co-product. Apple, pear and date co-products could be used successfully as a food ingredient to develop new formulations of cereal bars. [ABSTRACT FROM AUTHOR]

Abstract: The Sequential Probability Ratio Test (SPRT) is widely used in the field of reliability and quality control. This paper is a continuation and a significant extension of the authors' earlier paper; it is dedicated to various risk ratios (α/β) and will lead to the increased use of the Sequential Probability Ratio Test for practical and research needs. The sample number (SN) until the test stops is a random value, and its distribution tails can be extremely long relative to the average SN (ASN). This is not suitable for practical use; therefore, truncation is required, usually by a pair of lines whose intersection, denoted as the Truncation Apex (TA), determines the maximum SN (maxSN). The optimality of the test is determined by the minimality of the SN (by means of maxSN and ASN) for a given Operating Characteristic. Presented are formulas and an algorithm for the TA and other parameters of the optimal test stopping boundaries for various α/β. This methodology also shortens the test planning process. Displacement of the TA from the optimal location results in a significant increase in ASN. The study was implemented in the Israeli standard SI‐61123. Revision of IEC 61123 and IEC 61124 (for exponential distributed data), by this study, has been accepted to the work plan of TC‐56 of IEC. The proposed methodology can be the basis for the improvement of additional standards, for example, in ISO 8422:2006. [ABSTRACT FROM AUTHOR]

Use of optical 3D digitization for dimensional and shape inspection of work-pieces has increased during the last few years. However, the quality of data obtained by scanning may be affected by many factors. Digitization accuracy of optical 3D scanners is generally determined by Acceptance Tests compliant with the VDI / VDE 2634 standard. When performing the validation test, all variables and measurement conditions must basically be ideal. Unfortunately, such conditions are usually unavailable in common practice. For that reason, we conducted research finding how may the surrounding conditions and parameters of digitization process affect the dimensional and shape accuracy of optical 3D measurement. The aspects we assessed were for example calibration, exposure, number of images, scanning angle, or quality of used reference points. The measurement was carried out on ATOS optical 3D scanner by GOM and spherical and cylindrical elements were used for the analysis. As found out, used reference points with low quality have a major impact on quality and accuracy of the result. Operators should also pay increased attention to calibration and heat-up the scanner to operating temperature before commencing the measurement. [ABSTRACT FROM AUTHOR]