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In order to reduce the adverse effects of bran on whole wheat flour products, the bran was modified by cellulase and xylanase in cooperation with basidiomycetes, and then it was added back to wheat flour to prepare recombinant whole wheat flour and its noodles. The effects of bacteria-enzymes synergistic modified bran on the quality of recombinant whole wheat flour and its noodles were investigated by determining the powder properties, dynamic rheological properties, and mechanical, cooking, and textural properties of whole wheat noodles. The results showed that compared with the unmodified bran, the content of the components of the bran changed significantly after 5 days of synergistic modification. The content of insoluble dietary fiber (IDF) decreased by 20.5%, the content of protein increased by 16.1%, and the content of soluble arabinoxylan (WEAX) increased significantly by 442.6% (P<0.05). The quality index and stability time of recombinant whole wheat flour were significantly increased (P<0.05), and the dough viscoelasticity was increased. The cooking loss rate and breaking rate of whole wheat noodles were decreased, the breaking force and flexibility were increased, the hardness was significantly decreased, and the elasticity was significantly increased (P < 0.05). In summary, the synergistic modification treatment of bacteria and enzymes improves the quality of recombinant whole wheat flour by degrading IDF in bran and increasing the content of soluble dietary fiber (SDF), thereby improving the quality of whole wheat noodles. Moreover, the quality of recombinant whole wheat flour and noodles fermented with bran for 5 days after enzymatic hydrolysis is better. [ABSTRACT FROM AUTHOR]

Flaxseed gum (FG) and Artemisia sphaerocephala Krasch Gum (ASKG) were added into refined wheat flour to prepare frozen dough, and were treated with freeze-thaw cycle. The effects of these two hydrophilic colloid on the silty properties and gelatinization properties of wheat mixed flour, the water distribution and state, freezable water content (FW) and the microstructure of gluten protein in the frozen dough after freeze-thaw cycle treatment were investigated. The influences of these two hydrophilic colloid on specific volume (SP), stomata structure, texture and sensory quality of steamed bread were studied. The results showed that compared with blank control group, hydrophilic colloid could improve water absorption and flour quality index during dough formation, reduce the weakening degree of wheat mixed powder, and the stability time during dough formation was extended after ASKG was added. Hydrophilic colloid could improve the peak viscosity, disintegration value and recovery value of wheat mixed paste system, and the effect of ASKG was more significant than that of FG. The hydrophilic colloid could increase the strongly bound water content (A21) and decrease the free water content (A23) in the frozen dough. Under the same addition level, the ability of FG to regulate water distribution in the frozen dough was stronger than that of ASKG. Hydrophilic colloid could decrease FW in frozen dough and improve its frost resistance. Hydrophilic colloid could increase the SP, elasticity and resilience of steamed bread cooked by frozen dough, and reduce its hardness and chewability, that is, adding hydrophilic colloid could slow down the damage of gluten network structure caused by freeze-thaw cycle treatment, maintain its integrity and stability, improve the internal structure of steamed bread, and give it a soft and elastic texture. [ABSTRACT FROM AUTHOR]

In this paper, an economic statistical design for individual samples of quality characteristics which have Exponential distributions presented with variable sampling method. To do this, first the Exponential distribution is transformed to a Normal distribution Using Nelson's approximation, then using Costa and Rahim's economic model, an economic statistical design is obtained for the transformed data. The transition probability matrix and the economic and statistical parameters are formulated. Optimal design parameters (sampling interval, warning and control limits) are determined using Artificial Bee Colony algorithm and a sensitivity study is done for various values of the model parameters. Based on the results, the mentioned method in compared with the fixed ratio sampling method is more effective when a moderate shift occurs. A simulated example is given also to illustrate the proposed design. [ABSTRACT FROM AUTHOR]

Multiple freeze-thaw cycles due to temperature fluctuations irreversibly damage the muscle tissue of fish, thereby reducing their edibility. The aim of this study was to determine the effects of the number of freeze-thaw (F–T) cycles on protein and lipid oxidation, microstructure, physical index, and nutritional quality of rainbow trout muscle. The results showed that F–T cycles accelerated protein carbonyl formation and thiobarbituric acid reactive substances (TBARS) generation (p < 0.05), as well as increased the loss of total sulfhydryl (SH) groups (p < 0.05). Moreover, transmission electron microscope (TEM) images illustrated that the microstructure of muscle fibers was loosed and disintegrated after the third F–T cycle, causing a reduction in water holding capacity (WHC). In addition, muscles lost the intrinsic color of fresh meat after the fifth cycle, with lightness L* and yellowness b* increasing, while redness a* declined (p < 0.05). The hardness, springiness, and chewiness of muscles decreased, and the shear force first increased and then decreased after the third cycle. Furthermore, the proximate components, essential amino acids (EAAs), and total amino acids (TAAs), decreased significantly after the third cycle (p < 0.05) due to the decrease of WHC as well as protein and lipid oxidation. The results indicated that the quality of rainbow trout muscle changed after the third cycle, deteriorated seriously after the fifth cycle, and was unacceptable after the seventh cycle. Therefore, it is necessary to reduce the temperature fluctuation to less than three times during freezing. The results provided a reference for the identification and classification of frozen aquatic products. [ABSTRACT FROM AUTHOR]

Wet alkaline noodles was set as the object, and the changes in the characteristics of the protein and starch characteristics of wet alkaline noodles during processing were investigated. The effects of standing time after oil sprinkle on the quality of wet alkaline noodles were studied. The results indicated that the contents of free sulfhydryl group and low molecular weight protein submit in gluten were decreased, and the content of glutenin macropolymer(GMP) was increased during noodle processing. Pasting properties showed that most viscosity parameters were reduced; relative crystallinity was first decreased and then increased. The lightness in noodle color and hardness in noodle texture were gradually reduced, but the content of less-strongly bound water in water distribution was increased. Moreover, as the standing time after oil sprinkle prolonged, the lightness of noodle was reduced, noodle hardness was first increased and then reduced, and the score of sensory evaluation was enhanced. [ABSTRACT FROM AUTHOR]

EWMA and Max-EWMA charts are considered efficient for individual as well as joint monitoring of mean and variance shifts in the production process. However, measurement error is affecting the efficiency of these charts. In this study we propose a maximum exponentially weighted moving average with measurement error using auxiliary information control chart and name it Max-EWMAMEAI control chart. The efficiency of this chart is highlighted and the effect of measurement error is shown by the values of ARLs and SDRLs calculated through simulations using linear covariate model. The case of linearly increasing variance is examined and multiple measurements technique has been applied to reduce the error effect. A real life example is also included to support the simulation results. [ABSTRACT FROM AUTHOR]

BACKGROUND: In this paper, −6, −9 and –12 °C were selected as subfreezing temperatures of dough containing pea protein based on the results of low‐field nuclear magnetic relaxation time. The effect of storage at subfreezing temperatures on dough properties was then investigated and compared with sample storage at −18 °C. RESULTS: The pH value, springiness, resilience, cohesiveness of dough and sensory score of bread gradually decreased and the hardness and water loss rate of dough gradually increased with the extension of storage time. However, dough hardness, viscoelasticity and fermentation volume were maintained more effectively in subfreezing storage than in −18 °C storage. The subfreezing temperature could alleviate the damage of gluten network structure in frozen dough by ice crystals and was beneficial in maintaining the elasticity of gluten proteins. The network system of pea protein, gluten protein and starch granules in dough storage at −9 and −12 °C was more tightly connected and the microstructure was similar to that at −18 °C. There was no significant difference between the quality of bread made from the dough stored at subfreezing temperature and that stored at −18 °C for 1–6 weeks, and the preservation effect at −12 °C was closer to that at −18 °C. CONCLUSION: Subfreezing storage can keep the stability of dough containing pea protein close to traditional frozen storage (−18 °C), which provides a new method for storage and transportation of frozen dough. © 2022 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Summary: The influences of ultrasound‐assisted immersion freezing (UIF) at different power density levels (15, 30, 45 W L−1) on the quality characteristics of porcine M. longissimus lumborum were evaluated. The results showed that UIF was effective in inhibiting juice loss, enhancing tenderness along with colour stability of porcine, especially at UIF of 30 W L−1 (UIF‐30). This improvement induced by UIF was attributed to the rapid freezing rate, the reduction of freezable water content, the formation of tiny and even ice crystals and the maintenance of muscle fibre integrity. This study indicated UIF with appropriate density (UIF‐30) and was beneficial to improve the quality of pork muscle to the greatest extent. [ABSTRACT FROM AUTHOR]

[Display omitted] • Ethanol decreased the viscoelasticity and increased the deformability of the dough. • Ethanol reduced the fracture stress and increased the adhesiveness of dough sheet. • Ethanol reduced the hardness and elasticity of noodles but increased cooking loss. • Ethanol reduced cross-linking of gluten network and continuity of internal structure. • Ethanol dissolved part of the gliadin and inhibited the polymerization of gluten. This study investigated the effects of ethanol (0 %∼6%) on the dough mechanical properties and quality characteristics of fresh noodles and elucidated the relationship between the above changes and physicochemical, structural, and molecular properties of gluten. Ethanol reduced the water absorption (from 59.00 % to 52.33 %), stability time (from 8.17 min to 3.33 min) and viscoelasticity of dough, and increased the development time, weakening degree and compliance. Ethanol also decreased the fracture stress of dough sheet, and increased fracture elongation and adhesiveness (from 46.15 g·s to 75.88 g·s). Ethanol decreased the noodles' hardness (from 5347.41 g to 4442.34 g), break force, tensile distance, and water absorption, while cooking loss was increased. SEM and CLSM showed that ethanol destroyed the compactness of internal structure and inhibited the formation of gluten network in noodles. According to the results of SE-HPLC and RP-HPLC, ethanol dissolved part of the gliadin and inhibited the polymerization of protein. [ABSTRACT FROM AUTHOR]

Industry 4.0 has fostered innovation in industries around the world. Manufacturing industries in particular are advancing towards smart manufacturing by integrating and applying relevant technologies. The output value of machine tools in Taiwan is among the top of the world and the central region is a key area for this industry chain, which supplies manufacturers in Taiwan and their international downstream customers. To support innovation in this industry, the current study used the Six Sigma quality indices for smaller-the-better, larger-the-better, and nominal-the-best quality characteristics to construct a fuzzy decision-making model. Based on this model, we propose a process quality fuzzy analysis chart (PQFAC) for process quality improvement. Our use of fuzzy decision values to replace lower confidence limits decreases the probability of misjudgment made by sampling errors. The proposed fuzzy model also offers a more accurate assessment of process improvement requirements. We provide a real-world example to demonstrate the applicability of the proposed approach. Machine tool manufacturers can apply the platform and proposed model to evaluate their process capabilities for the vital parts suppliers and downstream customers, determine optimal machine parameter settings for processes with inadequate accuracy or precision, establish more suitable machine repair and maintenance systems, and combine the improvement experiences of customers to create an improvement knowledge base. This will enhance product value and industry competitiveness for the entire machine tool industry chain. [ABSTRACT FROM AUTHOR]

The processing method, which affects the quality and shelf life of dairy products, depends on the processing stability of raw milk. The effects of high-temperature short time pasteurization (HTST) at 75 °C/15 s and HTST plus high hydrostatic pressure (HHP) at 200, 300 and 400 MPa on the physical stability, soluble calcium and phosphorus concentrations, protein conformation and contents, and storage properties including microbiological characteristics, pH and sedimentation rate of donkey milk were investigated. HTST increased the particle size and lowered soluble calcium and phosphorus concentrations of donkey milk (P < 0.05). HTST plus HPP treatment at 200–400 MPa further increased the particle size and random coil, but decreased β-sheet and β-turn contents with the increasing pressure (P < 0.05). However, HTST plus HPP treatment at 400 MPa reduced the stability of the donkey milk. Moreover, HTST plus HPP treatment at 200–300 MPa preserved lysozyme, α-lactalbumin and β-lactoglobulin (P < 0.05). During the storage period, HTST plus HPP treatment at 300 MPa extended the shelf life by 85.71%, exhibiting stable pH and precipitation rate. It reduced the TMC, coliform and Staphylococcus aureus (P < 0.05). Therefore, our findings suggested HTST at 75 °C for 15 s plus HPP treatment at 300 MPa stabilizes the storage properties of donkey milk while maintaining quality characteristics. • HTST plus HPP treatment at 300 MPa kept LYZ, α-La and β-Lg contents in donkey milk. • HTST plus HPP treatment at 400 MPa reduced the stability of donkey milk. • HTST plus HPP treatment at 300 MPa extended the shelf life of donkey milk. [ABSTRACT FROM AUTHOR]

Hybrid control charts have become part of statistical process control (SPC) but still, need more emphasis. Researchers are developing charts for joint monitoring of process mean and variance shifts just like Max-EWMA and their hybrid version using auxiliary information but are ignoring the effect of measurement error on the efficiency of charts. We propose maximum hybrid exponentially weighted moving average with measurement error using auxiliary information and name it Max-HEWMAMEAI control chart. The efficiency of this chart is proved through calculations of average run lengths (ARLs) and standard deviations of run lengths (SDRLs) using the Monte Carlo simulations method whereas,𝐴𝑅𝐿𝑠 and SDRLs are shown in tabular form. The effect of measurement error on the efficiency of the chart has been analyzed and the impact of multiple measurements to reduce the error effect has been studied using the covariate model. Real-life application is also part of this article to support the simulation results. [ABSTRACT FROM AUTHOR]

Potato, the third most important food crop worldwide, is rich in nutrients but low in protein. In contrast, milk is rich in protein. Yogurt produced through the cofermentation of potatoes and milk is a highly nutritious food. The quality and shelf life of yogurt are important topics in the dairy industry. The objective of this study was to explore the effect of the addition of essential oil (EO) on the shelf life and quality of potato yogurt. The antimicrobial effects of several EOs, the effect of perilla leaf EO (PLEO) concentration on potato yogurt, and the volatile flavor components of PLEO and PLEO potato yogurt were evaluated. The effects of storage time and temperature on the pH, microbial counts, and sensory characteristics of PLEO potato yogurt also were analyzed to establish a shelf-life model. PLEO had an antimicrobial effect and was the appropriate EO for use in the potato yogurt. A total of 69 compounds were detected in PLEO, and limonene was the main compound. PLEO had an effect on the pH, sensory characteristics, and viable bacterial counts of potato yogurt during storage. The optimal concentration of added PLEO was 0.04%. PLEO had considerable influence on volatile flavor components, and the consumer acceptance of 0.04% PLEO potato yogurt was higher than that of potato yogurt without PLEO in the later stage of storage. The shelf life of potato yogurt with PLEO was 6 days longer than that of the control yogurt. PLEO also improved the concentrations of active terpene substances in potato yogurt. The prediction models based on pH and sensory scores at 58C were established as A = A0e0.00323t and A = A0e0.00355t , respectively. Comparison of the accuracy factor and the deviation factor of the models revealed that the sensory prediction model was more accurate than the pH prediction model. The results of this study provide theoretical and data support for the industrial development of yogurt with EOs, including extension and prediction of its shelf life. [ABSTRACT FROM AUTHOR]

The emulsion (O/W) may be used as a fat replacer to develop healthier meat analogs. The purpose of this work was to evaluate the effects of oil incorporation methods (direct oil addition and emulsion addition) and oil types [triacylglycerol (TAG) and diacylglycerol (DAG)] on the quality characteristics of peanut protein-based patties crosslinked by transglutaminase (TGase). The patties formulated with emulsions showed larger texture parameters (springiness, cohesiveness and gumminess), lower cooking loss and higher acceptability compared with directly adding oil. The rheological results confirmed that the presence of emulsions strengthened the gel structure in patties, which allowed the patties containing emulsions to stabilize free water. Whereas, TAG-based emulsion was more effective than DAG-based emulsion in improving quality of products, possibly because the competitive adsorption at oil-water interface of DAG reduced the crosslinking between the interfacial protein and adjacent protein molecules. This study revealed the relationship between the acylglycerol type in emulsion and the patty quality, providing a reference for the development of plant-based patties. • The plant-based patties containing emulsions were successfully prepared. • The interface composition of emulsion was the key to product quality. • DAG emulsion-filled patties showed promise as a healthy food. [ABSTRACT FROM AUTHOR]

Software product line (SPL) is one of the most recent and effective reuse approaches. SPL derives several products from the core artefacts. SPL engineering includes two processes: domain engineering, which identifies the common and variable features to develop the core artefacts, and application engineering, which reuses the core artefacts to derive products. Once the artefacts are reused across multiple products, quality assessment is necessary to prevent inconsistencies from spreading across all SPL products. There are several frameworks and standards, as ISO/IEC 25010:2011, to evaluate quality characteristics. In this study, the authors provide an overview of the SPL quality assessment. Therefore, they perform a systematic mapping to compile and synthesise data regarding the quality characteristics assessed in studies from 2000 to 2019. The results include the identification of 346 metrics applied in 16 software properties to evaluate three quality characteristics of the ISO/IEC 25010:2011. Additionally, they find the domain engineering evaluation frequently occurs regarding the maintainability characteristic. Moreover, they provide analyses of the: (i) metrics used by programming paradigm, (ii) metrics used by software properties, (iii) software properties evaluated for each quality characteristic, (iv) tools used to extract metrics, (v) systems used as benchmarks, and (vi) datasets used for extracting metrics. [ABSTRACT FROM AUTHOR]

There exist many processes where the quality characteristic does not follow a normal distribution, and the conditions for the application of central limit theorem are not satisfied; for example, because collecting data in a subgroup is impossible or the distribution is highly skewed. Thus, researchers have developed the control charts according to the specific distribution that models the quality characteristic. In this paper, some control charts are designed to monitor an exponentially distributed lifetime. The life testing is conducted according to the failure censoring while during the test; once observing a failure item, it is replaced by a new one so that the total number of items inspected during the test remains constant. Under the condition of the test, it is discussed that the elapsed time until observing the r 'th failure has Erlang distribution. According to the relation of Erlang and chi-square distributions, the chart limits are computed to satisfy a specified value of type I error. Examples are presented and the curves of average run length are derived for the one-sided and two-sided control charts. Also, a comparative study is conducted to show the performance and superiority of the proposed control charts. [ABSTRACT FROM AUTHOR]

In order to determine an appropriate size of paper-making reconstituted tobacco, three kinds of tobacco sheets with different sizes were made. Its moisture retention performance and hygroscopicity were analyzed and its cutting performance was evaluated. The processing performance of the pipe tobacco on the silk processing line was studied, and then the pipe tobacco was applied to the cigarette products for comparative analysis of sensory quality. The results showed that there was no significant difference in moisture retention performance and hygroscopicity among three kinds of tobacco sheets, but the water absorption and water loss rate of small-sized tobacco sheets were slightly faster. The whole cutting rate of small-sized tobacco sheets decreased slightly, and the shredding rate increased slightly, but the difference between medium-sized and small-sized tobacco sheets was not obvious. The blending uniformity of finished pipe tobacco blended with small-sized tobacco sheets was better, the filament winding and caking were reduced, the crushing in the processing process was reduced, and the physical index of the cigarette in the rolling process was stable, which could reduce the consumption of pipe tobacco to a certain extent. The cigarette samples blended with small-sized tobacco sheets had lower smoke irritation and improved aroma texture. [ABSTRACT FROM AUTHOR]

[Objective] In order to improve the availability of Dehong tobacco leaves ,the tobacco leaves quality characteristics of Zimbabwe flue-cured tobacco variety KRK26 were analyzed.[Method] Using the upper and middle tobacco leaves of KRK26 in Yunnan Dehong and Zimbabwe as test materials ,the appearance quality ,physical properties ,and sensory smoking quality were evaluated ,and the aroma components were analyzed by gas chromatography-mass spectrometry(GC/MS).[Result] The poor maturity , oil content , physical properties ,single leaf weight ,weight per unit leaf area ,body and structure of Dehong tobacco leaves were worse than those of Zimbabwe tobacco leaves.The total sugar and reducing sugar ,nicotine content and ratio of sugar-nicotine of Dehong tobacco leaves were significantly higher than those of Zimbabwe tobacco leaves ,and the total nitrogen content was significantly lower than that of Zimbabwe tobacco leaves;the overall chemical compositions of Dehong tobacco and Zimbabwe tobacco leaves were in a suitable range with good coordination.The flavor characteristic of Dehong tobacco leaves was sweet-smelling ,and its aroma was graceful;the flavor characteristic of Zimbabwe tobacco leaves was caramelized ,and its aroma was overflowing.In addition ,due to the difference in Maillard reaction product content ,the caramelized of KRK26 tobacco leaves in Dehong was slightly inferior to Zimbabwe tobacco leaves.[Conclusion]Affected by ecological conditions ,the overall quality of Dehong KRK26 tobacco leaves is lower than that of Zimbabwe KRK26 tobacco leaves ,and their style characteristics are different.According to the research results ,the agronomic measures can be appropriately adjusted according to the local conditions of Dehong. [ABSTRACT FROM AUTHOR]

[Objective]The aim of this paper was to provide a reference for edible rose cultivation and industrial development in Guizhou, and to know the adaptation of the four edible roses, Rosa glauea(RG), Rosa damascene(RD), Pingyin rose(RP) and White rose(RW), to the climatic environment in Guiyang, Guizhou, through the quality analysis of color of flowers, shape of petals, weight of flowers, characteristic of leaves, and composition of essential oils. [Method]Biological traits were obtained by field invesligation and statistics;the essential oils were extracted with steam distillation, and analyzed by GC-MS. [Result] 39 aroma components were observed in RG, RD, RP and RW19, 22, 10, and 26 kinds of components were respectively detected from RG, RD, RP, and RW, accounting for 99. 48 %, 98. 00 %, 94. 00 %, and 100. 00 % in total aroma components. Flavoring composition in RG were citronellol and geraniol(51. 44 % and 20. 47 %), and that in RD were geraniol and nerol(32. 72 % and 22. 71 %), in RP were citronellal and geraniol(55. 87 % and 24. 59 %), and in RW were also citronellal and geraniol(28. 21 % and 30. 38 %). Essential oils component in RD and RW were the closest to ISO 9842:2003. Linalool, terpineol, geraniol, acacia alcohol and n-heptadecane were observed in volatile oils of RG, RD, RP, and RW, accounting for respectively 24. 78 %, 46. 28 %, 30. 83 %, and 37. 54%. [Conclusion] RD, RW and RG well adapted to the climatic environment of Guiyang area, and could be cultivated and generalized. [ABSTRACT FROM AUTHOR]

[Objectives] This study aimed to evaluate the quality characteristics of Amorphophallus konjac K. Koch and study the tubers of A. konjac K. Koch by infrared spectroscopy and second derivative method. [Methods] Referring to industrial standards of China for agriculture and related documents, the quality characteristics of A. konjac K. Koch were determined; and using potassium bromide tableting method and Fourier transform infrared spectroscopy, the infrared spectrum and second derivative spectrum of A. konjac K. Koch were studied. [Results] The drying rate, total ash content, acid-insoluble ash content, water extract content, ethanol extract content and crude polysaccharide content of A. konjac K. Koch were above 14.00%, 4.57% -11.78%, 0.04% -4.87%, 26.31% -36.98%, 2.20% -7.95% and 40.25% - 61.18%, respectively. The infrared spectra of A. konjac K. Koch of different origins were relatively close, and the differences were mainly in peak intensity. The peaks at 1 642, 1 322, 1 241, 1 154, 1 022, 863, 770 and 576 cm 1 were the main specific peaks. The main component was konjac glucomannan. [Conclusions] FTIR technology is simple and quick, and is suitable for quality control and sample identification of A. konjac K. Koch. This provides a scientific basis for the quality control and comprehensive utilization of A. konjac K. Koch cultivated under forest. [ABSTRACT FROM AUTHOR]

This study identified the suitability of chicken skin and wheat fiber mixture (CSFM) as an optimal fat replacer and its addition levels in reduced fat emulsion-type sausages, also paying heed to quality characteristics. Two CSFM types [CSFM-1 and CSFM-2 (chicken skin:ice:wheat fiber = 5:3:2 or 3:5:2, respectively)] were added at 0, 5, 10, 15, and 20% (w/w) as fat replacer. As the addition level increased, higher moisture and lower fat content were observed in the sausage samples without protein content loss (P < 0.05). Emulsion stability and pH were not significantly affected. Replacement with CSFM-2 at levels exceeding 15% significantly reduced cooking yield. While partial change in instrumental color was observed depending on replacer type and addition level, the panel did not detect the same. Hardness increased significantly with increasing addition levels. The panel detected decreased tenderness at 20% and 10 to 20% CSFM-1 and CSFM-2, respectively (P < 0.05). Twenty percent CSFM-1 and >10% CSFM-2 additions induced significant decrease in overall acceptability compared to the control. Thus, CSFM can be used as a fat replacer in reduced fat emulsion-type sausages at addition levels of 15% CSFM-1 (7.5% chicken skin, 4.5% water, and 3% wheat fiber based on total weight of meat batter) or 5% CSFM-2 (1.5% chicken skin, 2.5% water, and 1% wheat fiber based on total weight of meat batter). [ABSTRACT FROM AUTHOR]

Abstract The effect of ultrasound-assisted immersion freezing at 180 W (UIF-180) on the microstructure, quality and water distribution of porcine longissimus muscles during frozen storage was evaluated. The size of the ice crystals increased with extended storage time, and UIF-180 samples had a smaller size and uniform distribution of ice crystals. The thawing and cooking losses in the UIF-180 sample were significantly lower than that in air freezing (AF) and immersion freezing (IF) samples (P < 0.05). AF samples had a higher cutting force at 0 days. During the 60–180 days of the storage period, the cutting force of UIF-180 samples was significantly higher than that of AF and IF samples (P < 0.05). Low field-nuclear magnetic resonance results showed that UIF-180 decreased water migration during frozen storage. UIF-180 samples had significantly lower lipid oxidation and higher redness than that of the AF and IF samples (P > 0.05). Overall, UIF at particular powers is an efficient method in reducing quality deterioration of muscles during long-term frozen storage. Highlights • UIF-180 sample had small and uniform distribution of ice crystals during storage. • UIF treatment reduced the thawing and cooking losses and lipid oxidation of samples. • UIF-180 samples had a shorter T 2 relaxation time during frozen storage. • UIF at certain powers is as an efficient method in reducing quality deterioration. [ABSTRACT FROM AUTHOR]

We investigated the quality of duck ham restructured with various hydrocolloids (Alginic acid, Konjac, Carrageenan) on proximate composition, cooking loss, emulsion stability, pH, color, texture profile analysis (TPA), protein solubility, sensory characteristics, and apparent viscosity. Restructured duck ham was prepared as follows: control with no hydrocolloids, T1 (Alginate 1%), T2 (Alginate 0.5% + Konjac 0.5%), T3 (Alginate 0.7% + Konjac 0.3%), T4 (Alginate 0.5% + Carrageenan 0.5%), and T5 (Alginate 0.7% + Carrageenan 0.3%). The restructured duck hams with hydrocolloids had higher value for moisture content, ash content, and apparent viscosity than the control (P < 0.05). The cooking loss, total expressible fluid and fat separation, redness, hardness, cohesiveness, gumminess, and chewiness of restructured duck hams with hydrocolloids was lower than those of the control (P < 0.05). The sensory score for overall acceptability of restructured duck ham with T1 (1% alginate) and T2 (0.5% alginate + 0.5% konjac) was higher than that of the control (P < 0.05). Thus, this study showed that adding 1% alginate or 0.5% alginate + 0.5% konjac in restructured duck ham formulations results in optimized quality characteristics. [ABSTRACT FROM AUTHOR]

This study examined the quality characteristics of waffles made with coconut extract. Waffles were prepared with the substitution of 25, 50, 75, 100, and 125% of coconut extract. The viscosity of the batter tended to increase with increasing ratio of coconut extract, whereas the spreadability measures were not changed significantly. The baking loss rates tended to increase with increasing ratio of coconut extract while the moisture contents were not changed significantly. The L-value and b-value decreased but the a-value increased. TPA showed that the hardness, springiness, chewiness, cohesiveness, and gumminess tend to increase with increasing amount of coconut extract while the resilience was not changed significantly. The results of the sensory evaluation showed that waffles made with 100% coconut extract were the most preferable in appearance, flavor, taste, texture, and overall acceptability. [ABSTRACT FROM AUTHOR]

This study examined the quality of bread made from a wheat flour, oat powder, and wild carrot powder mixture. The lightness and redness values decreased with increasing amount of wild carrot powder addition, while the yellowness was increased significantly. In a sample of wild carrot powder addition, the total volume was lower than the control. The texture profile analysis of oat bread, such as hardness, gumminess and cohesiveness decreased significantly with increasing amount of wild carrot powder addition. In the case of springiness, the value was not significant. The sensory evaluation of oat bread was significantly different in all analyses. Oat bread (BCB2.0) containing 2.0% (w/w) wild carrot powder showed the highest value in the four sensory evaluation items. Therefore, the 2.0% (w/w) addition of wild carrot powder addition was appropriate. An analysis of the physicochemical active component and DPPH scavenging activity of oat bread revealed a higher total flavonoid and total polyphenol content than normal bread. The DPPH scavenging activity was also 20.3% compared to the wild carrot powder. The availability of wild carrot powder in oat bread could be identified. [ABSTRACT FROM AUTHOR]

The aim of this work was to study the influence of the binary and ternary combinations of bovine plasma proteins (BPP), inulin (I) and κ-carrageenan (C) in the overall quality of fat-reduced sausages. The influence of these components over different properties (chemical composition, weight loss after cooking, emulsion stability, texture profile and sensory analysis of fat-reduced sausages) was studied and compared against two samples, one without fat reduction and another a fat-reduced sample without addition of texturing agents. In this sense, a full factorial experimental design of two levels with central point was used. The samples containing BPP+I and BPP+C showed a synergy in which the binary combinations presented higher values of moisture and protein content than the samples containing the individual components. The reduction of fat content increases the values of hardness and decreases the values of springiness. Samples with 5% BPP (w/w) and binary combinations of BPP+C and BPP+I had the best stability values (low total fluid loss), demonstrating a significant synergistic effect by combining BPP+C. Similar results were obtained from the study of weight loss after cooking. However, both studies showed a destabilization of the sample BPP+I+C as emulsion stability decreased and weight loss increased after cooking compared to binary combinations (P < 0.05). Samples with a binary combination of BPP+C and BPP+I do not present a statistically significant difference in the chewiness with respect to a not-fat-reduced commercial sample (P > 0.05). The less acceptable sample for flavor and texture was the one containing only BPP. However, when BPP combined with I or C, a major acceptability was obtained, demonstrating the synergistic effect of these binary combinations. Therefore, our studies revealed that the binary combinations of BPP with I or C are good alternatives for the development of fat-reduced sausage. [ABSTRACT FROM AUTHOR]

Control charts are widely used to monitor manufacturing processes for a deterioration in stability. We propose repetitive group sampling control charts based on the process capability index Cpk for monitoring process average when the quality characteristic follows a normal distribution. The performance of the repetitive Cpk control chart is reported and compared with the existing control chart in terms of the average run length. It is found that the proposed control chart is effective for quickly detecting small shifts in the process mean. [ABSTRACT FROM AUTHOR]

An improved experiment teaching method is proposed to deal with problems of mismatching between quality characteristics and measurement system, and dissociation between inspection process and practical production.These problems commonly emerge in experiments of statistical quality control set up by domestic industrial engineering specialty. Based on demand analysis of experiment, key quality characteristic is altered to mass from physical dimensions.According to accuracy range of measuring equipment, batches of work-pieces with specified tolerance range are customized on demand for better matching key quality characteristic with measurement system.To enhance association between experimental teaching and practical production,a virtual situation is established to simulate work-piece delivery, sampling inspection and anomaly identification based on the real-world processes of statistical process control as well as key quality characteristic data from customized work-pieces. It is proved that the approach for customizing experimental work-piece has high reliability. The improved experiment can significantly reduce the impact of measurement error on experimental results,deepen experimenters' knowledge on quality tools, and enhance the effect of industrial engineering experiments. [ABSTRACT FROM AUTHOR]

A thorough survey of the quality characteristics of both TLD-100T and TLD-100H is performed using either diagnostic X-rays or 64 MSCT under the same 80 kVp setting of the maximum operating voltage. Two kinds of 12 TLDs (thermoluminescent dosimeters) were randomly assigned to four groups, respectively. Each group of 3 TLDs was placed 5 cm deep in the center of a 15-cm-thick solid water phantom within the measurement and four mAs settings were used for X-rays (56, 100, 200, 315 mAs) and 64 MSCT (50, 100, 200, 400 mAs). The linearity, reproducibility, sensitivity and the minimum detectable dose limit of various TLDs were obtained from dose calibration lines to verify the integrated performance according to the Taguchi's quality loss function. Both TLDs performed similarly when exposed to X-rays. The TLD-100T outperformed TLD-100H when exposed to 64 MSCT. The low reproducibility of TLD-100H could be eliminated by doubling the number of TLDs in one position to reduce the standard deviation of TLD-100H readouts. [ABSTRACT FROM AUTHOR]

Acceptance testing is widely used to assess whether a product meets the expectations of customers. Yet, traditional acceptance tests based on time-to-failure data will not be practical because today's highly reliable products may take a long time to fail. It may be good in this case to base a test on a suitable quality characteristic (QC) whose degradation over time is related to the reliability of the product. Motivated by resistor data, we first propose a degradation model to describe the degradation paths of the resistors. Next, we present an accelerated-stress acceptance test to reduce the acceptance testing time, and then derive the optimal accelerated-stress acceptance testing time for a product, and the probability of acceptance of the batch. A model incorporating cost is also used to determine the optimal design for an accelerated-stress acceptance experiment, and a motivating example is then presented to illustrate the proposed procedure. Finally, we examine the performance of the estimators, and the effect of misspecification of the parameters on the optimal test plan through a Monte Carlo simulation study, and a detailed sensitivity analysis. [ABSTRACT FROM AUTHOR]

Bacterial cellulose (BC) produced by Gluconacetobacter sp. A06O2 strain was used as a fat replacer in sucuk (Turkish dry fermented sausage) and effect on some quality characteristics of sucuk was investigated in the present study. Moisture and protein contents of sucuk samples increased with decreasing fat levels and increasing BC levels. While the addition of BC affected hardness value, it did not affect gumminess and chewiness values of sucuk samples. Reducing fat content caused increasing of a and b values and decreasing of L value (P > 0.05). No significant differences were observed in odour, color, texture, flavor and overall acceptability between samples. The results indicated that BC could be used as fat replacer in the production of reduced fat dry fermented sausages. [ABSTRACT FROM AUTHOR]

The effect of different tumbling marination treatments (control group, CG; conventional static marination, SM; vacuum continuous tumbling marination, CT; vacuum intermittent tumbling marination, IT) on the quality characteristics of prepared pork chops was investigated under simulated commercial conditions. The CT treatment increased (p<0.05) the pH value, b* value, product yield, tenderness, overall flavor, sensory juiciness and overall acceptability in comparison to other treatments for prepared boneless pork chops. The CT treatment decreased (p<0.05) cooking loss, shear force value, hardness, gumminess and chewiness compared with other treatments. In addition, CT treatment effectively improved springiness and sensory color more than other treatments. However, IT treatment achieved the numerically highest (p<0.05) L* and a* values. These results suggested that CT treatment obtained the best quality characteristics of prepared pork chops and should be adopted as the optimal commercial processing method for this prepared boneless pork chops. [ABSTRACT FROM AUTHOR]

After a product has undergone a manufacturing process, it usually has several important quality characteristics. When the process quality of all quality characteristics meets the requirements of the quality level, the process quality of the product can be guaranteed to satisfy customers' needs. A large number of studies have pointed out that good process quality can raise product yield and product value; at the same time, it can reduce the ratio of rework and scrap, achieve the effect of energy saving and waste reduction, and contribute to the sustainable operation of enterprises as well the environment. Since the six sigma method combines the statistical analysis method of manufacturing cost and production data, it is a useful tool for process improvement and process quality enhancement. Therefore, this paper adopted the six sigma-define, measure, analyze, improve and control (DMAIC) improvement process to lift the manufacturing process quality of multi-characteristic products. Besides, the Taguchi process capability index is one of the commonly used tools for quality assessment in the industry. Not only can it reflect the process loss, but it also can ensure the process yield when the index value is large enough. Consequently, this paper discussed the relationship between the Taguchi process capability index and the six sigma quality level. Meanwhile, the entire six sigma DMAIC improvement process was built on the basis of the process capability index and developed by the method of statistical quality control. Hence, the proposed method is very convenient for process engineers to apply, as well as is helpful for enterprises to move toward the goal of smart manufacturing and sustainability. [ABSTRACT FROM AUTHOR]

This study evaluated the heterocyclic aromatic amine (HAA) content in chicken drumsticks smoked with different ratios of sucrose and green tea leaves (GT). The results revealed that water content was similar in all treatments (P > 0.05). The samples smoked with combined sucrose and GT showed significantly lower pH, L *-value, and b *-value than the control sample (smoked with sucrose only (P < 0.05), and color parameters L *-value and a *-value decreased and increased, respectively, as the proportion of GT increased (P < 0.05). Sensory evaluation results indicated that smoking with a high proportion of GT led to higher color and smoky scores than the other smoked samples (P < 0.05). The levels of IQx, 7,8-DiMeIQx, 4,8-DiMeIQx, PhIP, AαC, MeAαC in low GT sample were 2.99, 4.21, 1.69, 13.58, 1.93, 8.00 ng/g, respectively, which were significantly higher than those in the other samples (P < 0.05). The levels of Harman and Norharman significantly increased from 5.76 ng/g to 18.88 ng/g and from 43.15 ng/g to 128.46 ng/g, respectively, with the increase in ratio of GT (P < 0.05). The contents of apolar HAAs and total HAAs significantly increased from 59.81 ng/g to 150.12 ng/g and from 84.96 ng/g to 160.71 ng/g, respectively, as the proportion of GT increased. Overall, the chicken drumsticks smoked with combined sucrose and GT have an improved sensory profile but increased HAA content. Therefore, a low ratio of GT to sucrose may be more appropriate for smoked chicken. • Sample smoked with high proportion of GT received highest color and smoky scores. • The polar HAAs first increased and then decreased as the proportion of GT increased. • The apolar HAAs and total HAAs increased with the increased proportion of GT. • The free amino acids, creatine, and glucose were related to the HAA formation. [ABSTRACT FROM AUTHOR]

Numerous key components of tool machines possess critical smaller-the-better-type quality characteristics. Under the assumption of normality, a one-to-one mathematical relationship exists between the process quality index and the process yield. Therefore, this paper utilized the index to produce a quality fuzzy evaluation model aimed at the small-the-better-type quality characteristics and adopted the model as a decision-making basis for improvement. First, we derived the 100(1 − α)% confidence region of the process mean and process standard deviation. Next, we obtained the 100(1 − α)% confidence interval of the quality index using the mathematical programming method. Furthermore, a one-tailed fuzzy testing method based on this confidence interval was proposed, aiming to assess the process quality. In addition, enterprises' pursuit of rapid response often results in small sample sizes. Since the evaluation model is built on the basis of the confidence interval, not only can it diminish the risk of wrong judgment due to sampling errors, but it also can enhance the accuracy of evaluations for small sample sizes. [ABSTRACT FROM AUTHOR]

In order to improve the quality robustness of modular design for aircraft assembly fixture product, a method based on quality loss function is proposed to select the robust module instances. Firstly, the unified description on quality loss function is given and the robustness index of module instance is expressed by integrating signal to noise ratio(SNR). Then, considering the connection type of function-structure and assembly deviation, robust selective assembly model oriented modular product is established, and the solution to the model is given. Finally, an example is provided to illustrate the validity and rationality of the proposed method. [ABSTRACT FROM AUTHOR]

We present a theory of evaluating integrals of rapidly oscillating functions in various classes of subintegral functions with the use of a mesh information operator on subintegral functions. The theory allows us to derive and prove optimal (with respect to accuracy and (or) performance) and nearly optimal quadrature formulas and to test their quality against well-known and proposed numerical integration algorithms and to determine their efficiency domains. A technique is proposed to determine the optimal parameters of computational algorithms that obtain the ε-solution of the problem. [ABSTRACT FROM AUTHOR]

A grey-based Taguchi method is proposed to discover the optimal design of the rifle muzzle flash reducer. According to existing research and following interviews with specific domain experts, the critical design factors which influence the reducer’s performance have been ascertained. They are: (1) existence of the front cover, (2) diameter of the outside exhaust hole, (3) location of the exhaust hole on the extension tube, (4) diameter of the outside tube and (5) length of the outside tube. Based on these factors and their different levels, the L18 (21*37) orthogonal array was chosen for experimental combinations. Analyses of the S/N ratio and grey matrix are presented to conduct verification through the obtained raw data from test firing. The proposed methodology confirms the stability of the optimal combination. Moreover, verification results boost one’s confidence that the optimal reducer’s parameters can achieve optimal quality. Under a=0.05, the most significant factor for reducing muzzle flash is the existence of the front cover. Using such a reducer, with a combination designed in accordance with the Taguchi method, the muzzle flash with the reducer decreased the pixels from 94322 to 341, a 99.64% improvement. This is an extemely significant amelioration. [ABSTRACT FROM AUTHOR]

The paper presents a Taguchi dynamic experiment applied in developing a robust, high efficiency electron beam surface hardening process (EBSH). In the present study, a two step parametric design is proposed with methodology using a non-linear system function. In the first step, the system function of the EBSH process is transformed into a linear function and then this model is applied to develop a robust heated treatment process that reduces the variability in maximising the S/N ratio for maximum robustness. In the second step, the ideal function is obtained by adjusting the sensitivity or the slope β of the linear function determined in the first step. The purpose is to adjust the product dimension EBSH machine using the optimised process parameters obtained in the two step design to achieve the desired dimension for the subsequent fine wear resistant surface processing. The results from the experiment show that using the Taguchi dynamic experimental non-linear system with the proposed two step design strategy is a simple, effective and efficient way to develop a robust, high efficiency EBSH process. [ABSTRACT FROM AUTHOR]

Considering a manufacturing process that produces items of a certain quality, some of the items manufactured are effective and a few are defective. To keep the production process under control requires an estimate of the items fraction defective. An expression of the expected value of the fraction defective to the kth power based on the observations of relative quality characteristics in the form of several integrals is formulated. Solving such integrals is tedious and often leads to numerical values that over flow in the mathematics libraries. A simulation procedure is introduced to simplify the problem. The product of the integrals is assumed to be equivalent to an exponential function whose power is a polynomial of variable parameters. The mean and variance of the quality characteristic must not change with time or from one lot to another and must be monitored closely to protect the quality of the items manufactured, to reduce the cost of accepting, rejecting or reworking these items. In this work a major shift is adopted to control the process by considering not only the statistical parameters bm also the cost parameters. The practical importance of this work is the application towards chemical processes. If a reaction is proceeding and a multiple array of products is expected to be produced than the quality control model analysis of the isolation of one product that is the destructive sampling cost must be studied. We will concentrate on [Re6Se8]2+ substitution product yield reactions, as an elegant example of this methodology. [ABSTRACT FROM AUTHOR]

The paper presents the application of a Taguchi dynamic experiment in developing a robust high-speed and high-quality electrical-discharge machining (EDM) process. In this study, a two-phase parameter design strategy coupled with a double-signal ideal function methodology is proposed. In the first phase, the ideal function of the EDM process is designed as a linear relationship between the main input signal (machining time) and the first output (material removal weight). This model seeks to develop a robust machining process that leads to a high material removal rate. In the second phase, the ideal function is particularly designed as a linear relationship between the adjustment signal (electrode dimension) and the second output (product dimension). The purpose is to adjust machined product dimension of the EDM through optimised process parameters obtained in the first phase, to the desired dimension to provide an allowance for subsequent fine-polishing. Experimental results showed that using a Taguchi dynamic experiment coupled with the proposed two-phase design strategy is simple, effective, and efficient for developing a robust high-speed and high-quality EDM machining process. Optimisation of multiple quality characteristics in the EDM process has been achieved to meet the customer’s requirements. [ABSTRACT FROM AUTHOR]

This study evaluated the effects of sugar smoking time on the formation of heterocyclic aromatic amines (HAAs) in chicken drumsticks. The cooking loss, a *-value and b *-value, significantly increased from 4.69% to 6.58%, from 12.39 to 21.59 and from 47.21 to 53.78, and the pH, L *-value and creatine content decreased from 6.78 to 6.52, from 44.34 to 37.29 and from 4.73 to 3.59 mg/g dry matter, with the extension of sugar smoking time (P < 0.05). The concentrations of PhIP, MeAαC and polar HAAs decreased, and Harman, Norharman, apolar and total HAAs increased as sugar smoking time increased. Norharman was the dominant HAA and increased significantly (P < 0.05) from 17.46 ng/g to 40.71 ng/g with the prolongation of sugar smoking time. Correlation analysis indicated that the chicken drumsticks that underwent sugar smoking for 4 min and 6 min exhibited similar HAA content and quality characteristics. We identified that 4 min may be an appropriate sugar smoking time as a useful guideline to minimize HAA formation in the processing of smoked chicken products. • The apolar and total HAAs increased with the extension of sugar smoking time. • Sugar smoking time affected the cooking loss, colour, pH, and creatine content. • Norharman was the dominant HAA in all sugar-smoked samples. • The 4 min sugar smoking time was appropriate for smoked chicken products. [ABSTRACT FROM AUTHOR]

This paper investigated the effects of different pretreatments on the drying process and quality characteristics of catalytic infrared (CIR) dried garlic slices. Different garlic samples, including a control (un-pretreated), and samples pretreated with alcohol, alcohol-ultrasound (US + Alcohol) and water-ultrasound (US + Water) were prepared. The effect of different pretreatments on microstructure of garlic was studied. All of the pretreatments decreased the drying time by 9.09%–27.27% compared to the control, while US + Alcohol provided the highest reduction (27.27%). The possible mechanism of improvement in the dehydrating process of garlic samples was proposed. Except for allicin content, the quality characteristics of shrinkage, surface roughness, flavor, color and the microbial content of the US + Alcohol pretreated dried garlic samples were predominately better than the control, alcohol and US + Water pretreated samples. This research provides a new pretreatment technology, to efficiently give rise to a high quality CIR dried garlic products. • Pretreatments were used to improve the CIR drying of garlic. • US + Alcohol markedly decreased the drying time compared to other pretreatments. • The promotion mechanism of pretreatments was proposed. • The quality of dried garlic was markedly improved by US + Alcohol pretreatment. [ABSTRACT FROM AUTHOR]

Pediococcus pentosaceus (Pp) , Lactobacillus curvatus (Lc) , Lactobacillus sakei (Ls) and Staphylococcus xylosus (Sx) were evaluated to determine their roles in the quality characteristics and flavor formation in Harbin dry sausage. The inoculation of dry sausages with bacterial strains, especially mixed strains (Pp + Sx + Lc and Pp + Sx + Ls), significantly decreased the moisture content and water activity. Compared with the sausages inoculated with a single strain and non-inoculated, those inoculated with mixed strains had shorter transverse relaxation time T 21 that represents the immobilized water (P < 0.05) after a nine-day fermentation. The texture profile analysis showed that inoculation with bacterial strains increased the hardness and springiness of sausages. The sausages inoculated with mixed strains showed higher a *-values (P < 0.05). Furthermore, the percentages of some aldehydes, ketones, alcohols, acids and esters in the sausage inoculated with Pp + Sx + Lc were significant higher than that in control sausages (P < 0.05), which may be derived from carbohydrate catabolism (such as 3-hydroxy-2-butanone), amino acid metabolism (such as 3-phenylpropanol, 2,3-butanediol, phenylethyl alcohol, 2-methyl-propanal, 2-methyl-butanal and 3-methyl-butanal), β-lipid oxidation (such as 2-pentanone, 2-heptanone and 2-nonanone) and esterification (such as ethyl esters). • Bacterial fermentation promoted the decrease in moisture content and water activity. • Bacterial fermentation improved the hardness and springiness of sausage. • The fermentation with multiple bacterial strains had higher percentages of favorable volatile compounds. [ABSTRACT FROM AUTHOR]

The fruit of Lycium barbarum L. (FLB) has been used as medicines and functional foods for more than 2000 years in East Asia. In this study, carotenoid, phenolic, flavonoid, and polysaccharide contents as well as the antioxidant activities of FLB from 13 different regions in China from a total of 78 samples were analyzed. The results showed that total carotenoid contents ranged from 12.93 to 25.35 mg β-carotene equivalents/g DW. Zeaxanthin dipalmitate was the predominant carotenoid (4.260–10.07 mg/g DW) in FLB. The total phenolic, total flavonoid, and total polysaccharide contents ranged from 6.899 to 8.253 mg gallic acid equivalents/g DW, 3.177 to 6.144 mg rutin equivalents/g DW, and 23.62 to 42.45 mg/g DW, respectively. Rutin content ranged from 0.1812 to 0.4391 mg/g DW, and ferulic acid content ranged from 0.0994 to 0.1726 mg/g DW. All of these FLB could be divided into two clusters with PCA analysis, and both individual carotenoids and total carotenoid contents could be used as markers for regional characterization. The phenolic components were the main substance for the antioxidant activity of FLB. Considering the functional component and antioxidant activities, FLB produced in Guyuan of Ningxia was the closest to Daodi herbs (Zhongwei of Ningxia), which is commercially available high quality FLB. The results of this study could provide guidance for comprehensive applications of FLB production in different regions. [ABSTRACT FROM AUTHOR]