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UTP e-Summon @nywhere
Get PDFThis paper covers the development of the UTP e-Summon @nywhere as a mobile
application. The report consists of FIVE (5) major topics. First, Chapter 1
Introduction explains background of the study, problem statement, system objectives
and scope, the relevancy of the project, and the feasibility of the project within the
scope and time frame. Second, Chapter 2 Literature Review discusses the literature
review from journals, books, magazines, and the Internet as the major references for
the project. Third, Chapter 3 System Approach describes the approach to be
implemented to develop the project including the system development methodology
and requirements-gathering techniques. Fourth, Chapter 4 Result and Discussion
explains the findings of the project including the database design, graphical user
interfaces, and security measures ofthe system. Finally, Chapter 5 Conclusion entails
the overall development of the system including the system future enhancements and
the future usage ofthe system. The methodology that will be implemented for system
development is phased development-based methodology and to elicit the system
information requirements, several methodologies will be adopted including one-toone
interview with the security guards, observations, and document analyses. The
results explain on the interfaces and the output of the system. As a conclusion, UTP
e-Summon @nywhere is developed as a mobile summon application in Universiti
Teknologi PETRONAS as part ofthe existing computerized summon applicatio
Riau Agriqua, perintis projek komuniti antarabangsa Fakulti Kejuruteraan
Get PDFTELUK BELITUNG (Indonesia), 25 Jun – Fakulti Kejuruteraan Universiti Putra Malaysia (UPM) dan syarikat perusahaan minyak dan gas yang berpangkalan di Jakarta, EMP Malacca Straits SA telah menjalin kerjasama pengembangan komuniti, untuk petani di Kepulauan Riau, Indonesia
Investigating the effect of pre-treatment on the drying kinetics and quality traits of rice noodles
Get PDFRice noodle has long been a very common food to most East Asians. Moreover, the overwhelming trend towards gluten-free food which introduces positive health beneficial effects has currently promoted rice noodle throughout the world. In spite of that, fresh rice noodle is truly perishable and prone to degradation within several days. Therefore, there is an urgent need to produce the good preservation of high quality fresh rice noodle of a good textural and cooking quality with an adequate shelf life. Therefore, the shelf life of rice noodle will be prolonged by the means of drying. Unfortunately, there is a lack of research on the processing aspects to produce better quality of dried rice noodle.
Indeed, this research focused on three key areas which include pre-treatment, drying processes, and quality parameter. Pre-treatment was performed by fully rinsing the rice noodle in distilled water to represent the low-fat noodle defined as non-oil coated sample in the study as compared to the original noodle. These two types of rice noodles were then subjected to three drying methods which were hot air drying, heat pump drying and freeze drying. The dried noodles were then subjected to the quality analysis including texture, colour, microstructures, fat content, starch gelatinization, rehydration ratio, and sensory evaluation. In addition to that, the transparency phenomenon was further described through physical inspection, colour analysis, and starch gelatinization.
The pre-treatment slightly reduced the drying time and increased the effective diffusivity. The effective diffusivities resulted for the first falling rate of non-oil coated and original rice noodle subjected to hot air drying at 30 ˚C are 1.60 x 10-11 m2/s, and 1.25 x 10-11 m2/s, respectively. The effective diffusivities obtained for the second falling rate of the respective non-oil coated and original rice noodle at 30 ˚C are 2.20 x 10-11 m2/s, and 1.71 x 10-11 m2/s. The effective diffusivities resulted for the first falling rate of original rice noodle at 60 ˚C and 90 ˚C are 6.35 x 10-11 m2/s and 1.26 x 10-10 m2/s respectively. The effective diffusivities obtained for the second falling rate of original rice noodle at 60 ˚C and 90 ˚C are 7.59 x 10-11 m2/s and 1.18 x 10-10 m2/s respectively.
This is in agreement to the effective diffusivity obtained in the heat pump drying of rice noodles. The effective diffusivities resulted for the first falling rate of non-oil coated and original rice noodle subjected to heat pump drying at 38 ˚C are 7.75 x 10-11 m2/s, and 5.59 x 10-11 m2/s respectively. The effective diffusivities obtained for the second falling rate at 38 ˚C for non-oil coated and original rice noodle at 38 ˚C were respectively at 2.431 x 10-11 m2/s. The effective diffusivities obtained for the first falling rate period of respective non-oil coated and original noodle are 1.14 x 10-10 m2/s, and 1.05 x 10-10 m2/s respectively. The effective diffusivities obtained for the second falling rate at 50 ˚C give straight lines for the non-oil coated and original rice noodle were respectively at 9.575 x 10-11 m2/s and 8.78x 10-11 m2/s.
Most quality attributes of rice noodle subjected to hot air drying and heat pump drying were declining which eventually led to the best quality preservation by freeze drying. In conjunction to that, transparency phenomenon can be clearly described through several quality analysis of rice noodle subjected to hot air and heat pump drying. Apparently, transparency phenomenon in rice noodle due to hot air and heat pump drying was deduced to have a more stable shelf life due to low microbial growth. After analysing the overall quality performance, heat pump drying at 38 ˚C is deemed as a convenient drying method in producing comparatively good quality attributes of dried rice noodle
Investigating the effect of pre-treatment on the drying kinetics and quality traits of rice noodles
Get PDFRice noodle has long been a very common food to most East Asians. Moreover, the overwhelming trend towards gluten-free food which introduces positive health beneficial effects has currently promoted rice noodle throughout the world. In spite of that, fresh rice noodle is truly perishable and prone to degradation within several days. Therefore, there is an urgent need to produce the good preservation of high quality fresh rice noodle of a good textural and cooking quality with an adequate shelf life. Therefore, the shelf life of rice noodle will be prolonged by the means of drying. Unfortunately, there is a lack of research on the processing aspects to produce better quality of dried rice noodle.
Indeed, this research focused on three key areas which include pre-treatment, drying processes, and quality parameter. Pre-treatment was performed by fully rinsing the rice noodle in distilled water to represent the low-fat noodle defined as non-oil coated sample in the study as compared to the original noodle. These two types of rice noodles were then subjected to three drying methods which were hot air drying, heat pump drying and freeze drying. The dried noodles were then subjected to the quality analysis including texture, colour, microstructures, fat content, starch gelatinization, rehydration ratio, and sensory evaluation. In addition to that, the transparency phenomenon was further described through physical inspection, colour analysis, and starch gelatinization.
The pre-treatment slightly reduced the drying time and increased the effective diffusivity. The effective diffusivities resulted for the first falling rate of non-oil coated and original rice noodle subjected to hot air drying at 30 ˚C are 1.60 x 10-11 m2/s, and 1.25 x 10-11 m2/s, respectively. The effective diffusivities obtained for the second falling rate of the respective non-oil coated and original rice noodle at 30 ˚C are 2.20 x 10-11 m2/s, and 1.71 x 10-11 m2/s. The effective diffusivities resulted for the first falling rate of original rice noodle at 60 ˚C and 90 ˚C are 6.35 x 10-11 m2/s and 1.26 x 10-10 m2/s respectively. The effective diffusivities obtained for the second falling rate of original rice noodle at 60 ˚C and 90 ˚C are 7.59 x 10-11 m2/s and 1.18 x 10-10 m2/s respectively.
This is in agreement to the effective diffusivity obtained in the heat pump drying of rice noodles. The effective diffusivities resulted for the first falling rate of non-oil coated and original rice noodle subjected to heat pump drying at 38 ˚C are 7.75 x 10-11 m2/s, and 5.59 x 10-11 m2/s respectively. The effective diffusivities obtained for the second falling rate at 38 ˚C for non-oil coated and original rice noodle at 38 ˚C were respectively at 2.431 x 10-11 m2/s. The effective diffusivities obtained for the first falling rate period of respective non-oil coated and original noodle are 1.14 x 10-10 m2/s, and 1.05 x 10-10 m2/s respectively. The effective diffusivities obtained for the second falling rate at 50 ˚C give straight lines for the non-oil coated and original rice noodle were respectively at 9.575 x 10-11 m2/s and 8.78x 10-11 m2/s.
Most quality attributes of rice noodle subjected to hot air drying and heat pump drying were declining which eventually led to the best quality preservation by freeze drying. In conjunction to that, transparency phenomenon can be clearly described through several quality analysis of rice noodle subjected to hot air and heat pump drying. Apparently, transparency phenomenon in rice noodle due to hot air and heat pump drying was deduced to have a more stable shelf life due to low microbial growth. After analysing the overall quality performance, heat pump drying at 38 ˚C is deemed as a convenient drying method in producing comparatively good quality attributes of dried rice noodle
Going Beyond Counting First Authors in Author Co-citation Analysis
Get PDFThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
Variations on the Author
Get PDF“Variations on the Author” discusses two of Eduardo Coutinho’s recent films (Um Dia na Vida, from 2010, and Últimas Conversas, posthumously released in 2015) and their contribution to the general question of documentary authorship. The director’s filmography is characterized by a consistent yet self-effacing form of authorial self-inscription: Coutinho often features as an interviewer that rather than express opinions propels discourses; an interviewer that is good at listening. This mode of self-inscription characterizes him as an author who is not expressive but who is nonetheless markedly present on the screen. In Um Dia na Vida, however, Coutinho is completely absent form the image, while Últimas Conversas, on the contrary, includes a confessional prologue that moves the director from the margins to the center of his films. This article examines the ways in which these works stand out in the filmography of a director who offers new insights into the notion of cinematic authorship
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