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基于CREAM的航天发射场人因可靠性定量分析方法
航天发射场 人因可靠性 认知可靠性和失误分析方法 共同绩效条件
2016/10/17
为准确得到航天发射场人因失误概率，以我国航天发射场安全评估为背景，基于认知可靠性和失误分析 方法，开展航天发射场人因可靠性定量分析方法研究。结合航天发射场特点对共同绩效条件(common performance condition，CPC)进行改进，采用模糊方法处理CPC 到控制模式之间的映射关系，提出环境影响因子值的概念，建立 航天发射场HRA 定量分析流程，并针对火箭吊装过程进行了实例分析。分...
以我国航天发射场安全评估为背景,基于认知可靠性和失误分析方法(CREAM),开展航天发射场人因可靠性(HRA)定量分析方法研究。首先结合航天发射场特点对共同绩效条件(CPC)进行改进,之后采用模糊方法处理CPC到控制模式之间的映射关系,提出了环境影响因子值的概念,提出了航天发射场HRA定量分析流程,最后针对火箭吊装过程进行了实例分析。
Prolonged Shelf Life of Sour Cream by Adding Moringa oleifera Leaves Extract (MOLE) or Moringa oleifera Oil (MOO)
Sour Cream oleifera Leaves
2016/6/2
Sour cream is a widely popular acidified dairy product. It has a limited shelf life and strict hygiene and safety of the product. The objective of this study was to improve the quality of sour cream a...
Influence of sugars, modified starches, and hydrocolloids additions on the rheological properties of raspberry cream filling
raspberry cream fillings rheological properties sugars modified starches hydrocolloids
2014/2/25
The influence of the addition of sugars, sucrose, fructose, and trehalose, modified starches, and hydrocolloids on the rheological properties of raspberry cream fillings prepared with the addition of ...
Estimating Human Error Probability using a modified CREAM
Human Error Probability Human reliability CREAM Common performance condition
2012/4/22
Human Error Probability (HEP) point estimation is important for Probabilistic Safety Assessment (PSA) of socio-technical systems. We present a modified basic method of CREAM to provide the point estim...
Cholesterol removal by Lactobacillus plantarum isolated from homemade fermented cream in Inner Mongolia of China
mechanism cholesterol Lactobacillus cream
2014/2/25
A total of 38 strains were initially isolated from Jiaoke, a homemade traditional fermented cream, which was sourced from Inner Mongolia, China, and 6 strains were selected after screening, which was ...
Effect of pekmez addition on the physical, chemical, and sensory properties of ice cream
ice cream mulberry pekmez grape pekmez
2014/2/27
The effecs of pekmez concentrates (0, 2.5, 5.0, 7.5 and 10.0%) on the physical, chemical, and sensory properties of ice cream samples were examined. The addition of pekmez to ice cream formula positiv...
Application of cosmetic cream and lotion with trehalose and silk micro powder
lotion cosmetic cream
2009/3/17
加齢からやつてくる老化の皮膚の障害として乾燥肌、野外の活動からくる紫外線の要因によるシミ、
ソバカスなどの色素沈着、また、特に最近は若い人たちに多く発病してきた原因不明のアトピー性皮膚
炎などの皮膚障害で悩む人たちが多くなってきた。こうした様々の要因が考えられる一つとして、皮膚
の水分保湿機能の低下とも言われ、肌に潤いがなくなってきたときに発症するものと思われる。
皮膚の最外層は角質層と呼...
Application of Whey Protein Isolate Glycated with Rare Sugars to Ice Cream
rare sugars WPI glycation
2010/2/3
Glycated whey protein isolate (WPI) was prepared by incubation of WPI with the rare sugars, d-allose (All) and d-psicose (Psi) under controlled conditions. Its emulsion and foaming properties, and its...
In this study, the use of cola extract and cola flavor in ice cream production were investigated. Cola extract was used at rates of between 0 and 1.5% based on mix weight. The samples with Na2CO3 (bet...
Effects of Fat Replacers on the Sensory Properties, Color, Melting, and Hardness of Ice Cream
ice cream fat replacers sensory
2008/3/31
We examined the effects of individual fat replacers on the physical and sensory properties of fat-free ice cream. Ice creams (0.5% milk fat) were formulated with maltodextrin, milk protein concentrate...
Whipped Cream Structure Measured by Quantitative Stereology
whipping cream heat treatment stabilizer stereology
2008/3/28
Whipping cream, with 35% milk fat, was high temperature, short time pasteurized and ultra-high temperature sterilized, with and without the addition of stabilizer, to study the effect of these process...
Effect of Milk Fat on the Sensory Properties of Chocolate Ice Cream
ice cream chocolate milk fat
2008/3/28
Nonfat (0.5%), low fat (4%), reduced fat (6%), and full fat (9%) chocolate ice creams were made. Whey protein and polydextrose were added as required so that all formulations contained the same amount...
Effect of Emulsifiers and Food Gum on Nonfat Ice Cream
nonfat ice cream emulsifier food gum ice crystals
2008/3/28
Nonfat ice cream was made with a mix composition of 12% milk SNF, 12% sucrose, 5% corn syrup solids, 3.5% maltodextrin, and 0.25% stabilizer blend. Two emulsifiers at three levels each and one gum at ...
Recrystallization in Ice Cream After Constant and Cycling Temperature Storage Conditions as Affected by Stabilizers
ice crystals size distribution ice cream stabilizers
2008/3/28
Storage under low constant temperature (–30°C) had no effect on the overall ice crystal size of stabilized or unstabilized ice cream samples; storage at a higher temperature (–16°C) showed clear evide...