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User Interface Design: Bridging the Gap from User Requirements to Design 1997 book

User Interface Design: Bridging the Gap from User Requirements to Design

Details Of The Book

User Interface Design: Bridging the Gap from User Requirements to Design

Category: Electronics: Radio
edition: 1 
Authors:   
serie:  
ISBN : 0849331250, 9780849331251 
publisher: CRC Press 
publish year: 1997 
pages: 421 
language: English 
ebook format : PDF (It will be converted to PDF, EPUB OR AZW3 if requested by the user) 
file size: 5 MB 

price : $12.75 17 With 25% OFF



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Abstract Of The Book



Table Of Contents

Cover\r......Page 1
Copyright Info\r......Page 3
Preface......Page 4
Contents......Page 5
SOME STATISTICS......Page 13
WHAT IS A SOFT DRINK?......Page 14
WHY SOFT DRINKS?......Page 16
BENEFITS OF SOFT DRINKS......Page 18
DENSITY......Page 20
DENSITY VS. SPECIFIC GRAVITY......Page 23
WHY IS BRIX USED IN THE SOFT DRINKS INDUSTRY?......Page 25
HOW IS BRIX MEASURED?......Page 29
CHAPTER REVIEW......Page 30
WHY TEST FOR TASTE?......Page 32
ONLINE TASTE TESTING......Page 33
THE TWO- SAMPLE PREFERENCE TASTE TEST......Page 34
THE TRIANGULAR TASTE TEST......Page 36
THE HEDONIC RANKING TASTE TEST......Page 38
TASTE-TESTING TECHNIQUES AND RULES......Page 39
BALLOT SHEET......Page 40
TASTERS......Page 41
CHAPTER REVIEW......Page 49
SOUTH AFRICAN FOOD LAWS......Page 50
ACTS AND REGULATIONS OF FOOD LAWS......Page 51
SOFT DRINK LEGISLATION......Page 52
WHAT IS THE PURPOSE OF FOOD LAWS?......Page 54
HOW ARE FOOD LAWS MADE?......Page 55
ENFORCEMENT OF FOOD LAWS......Page 56
CHAPTER REVIEW......Page 58
EMULSIONS AS CLOUDING AGENTS......Page 59
EMULSION TECHNOLOGY......Page 60
OIL DENSITY......Page 61
WEIGHTING AGENTS......Page 62
OIL DROPLET SIZE AND DISTRIBUTION......Page 63
STABILIZERS......Page 64
WATER AND OTHER EMULSION INGREDIENTS......Page 65
HOMOGENIZATION......Page 66
TURBIDITY STRENGTH......Page 68
QUALITY CONTROL OF BEVERAGE EMULSIONS......Page 70
CHAPTER REVIEW......Page 71
WHY IS WATER TREATMENT NECESSARY?......Page 72
SOURCE WATER QUALITY VARIATION......Page 73
A SHORT DIGRESSION......Page 74
THE MULTIPLE BARRIER CONCEPT......Page 75
BATCH SYSTEM......Page 76
IN- LINE SYSTEM......Page 78
MEMBRANE FILTRATION......Page 79
REVERSE OSMOSIS......Page 80
ULTRAFILTRATION......Page 81
SYSTEM DESIGN......Page 82
ION EXCHANGE......Page 83
CHEMISTRY OF CHLORINATION......Page 84
TRIHALOMETHANE (THM)......Page 85
DISINFECTION WITH OZONE......Page 86
BOTTLED WATERS......Page 87
UV LIGHT DISINFECTION EQUIPMENT......Page 88
HOW EFFECTIVE IS UV LIGHT DISINFECTION?......Page 89
THE CARBON FILTER......Page 90
BACKWASHING......Page 91
POLISHING FILTRATION......Page 92
THE POLISHING FILTER......Page 93
CHAPTER REVIEW......Page 94
WHAT IS SUGAR INVERSION?......Page 95
SUGAR INVERSION AND SOFT DRINK TECHNOLOGY......Page 97
INVERSION IN FINAL SYRUPS......Page 98
FRESH BRIX AND INVERTED BRIX......Page 100
WHAT IS THE IMPACT OF INVERSION IN SOFT DRINK TECHNOLOGY?......Page 101
HOW IS INVERTED BRIX CONVERTED INTO FRESH BRIX?......Page 103
HOW IS THE FRESH BRIX OF A SUCROSE-SWEETENED BEVERAGE DETERMINED?......Page 104
CHAPTER REVIEW......Page 105
GENERAL OVERVIEW......Page 106
BRIX ACIDITY CORRECTION......Page 107
THE BRIX/ACID RATIO......Page 110
CALCULATING THE PERCENTAGE OF JUICE IN A BEVERAGE......Page 112
OTHER JUICE-RELATED ISSUES......Page 114
PRESERVATION......Page 115
AUTHOR’S COMMENT......Page 116
LETTER SIZES......Page 117
PROHIBITED STATEMENTS......Page 118
INGREDIENT NAMES......Page 119
SPECIAL LISTINGS......Page 120
THE WORD “NATURAL”......Page 121
NUTRITIONAL CLAIMS......Page 122
NUTRITION INFORMATION......Page 123
LABELING OF PRODUCTS FOR EXPORT......Page 125
CHAPTER REVIEW......Page 126
WHY IS SYRUP PROPORTIONING USED?......Page 127
A LITTLE BIT OF HISTORY......Page 128
ADVANTAGES OF THE SYRUP-MAKING SYSTEM......Page 129
PRODUCT INTEGRITY......Page 130
IN CONCLUSION......Page 131
GENERAL PROCESS OUTLINE......Page 132
WORKING MODEL OF FINAL SYRUP PREPARATION......Page 133
SIMPLE SYRUP......Page 134
BULK SIMPLE SYRUP......Page 135
FILTERING THE SIMPLE SYRUP......Page 136
ADDING THE BEVERAGE BASE INGREDIENTS......Page 137
THE SIGHT- GLASS PROBLEM......Page 138
TOPPING UP TO FINAL VOLUME......Page 141
THE TOPPING-UP WATER AND FINAL BRIX CALCULATION......Page 143
RELEASING THE SYRUP TO PRODUCTION......Page 145
SIGHT GLASS VS. DIPSTICK......Page 146
BULK RTD PREPARATION......Page 147
A TALE OF SYRUP TAILS......Page 148
CHAPTER REVIEW......Page 149
THE MICROBIOLOGIST IN THE SOFT DRINKS INDUSTRY......Page 150
MICROORGANISM GROWTH......Page 151
WHAT IS THE DAMAGE?......Page 152
BACTERIA......Page 153
YEASTS......Page 155
MOLDS......Page 156
MEMBRANE FILTRATION METHOD......Page 157
POUR PLATE METHOD......Page 161
THE MICRO LABORATORY......Page 162
SAMPLING FROM SAMPLE POINTS IN PROCESSING EQUIPMENT......Page 163
BLANK CONTROL SAMPLES......Page 164
DUPLICATE PLATES......Page 165
THE MEMBRANE FILTRATION METHOD......Page 166
MEMBRANE FILTERING AND PLATING......Page 167
MICRO TESTING OF FACTORY EQUIPMENT......Page 169
MICRO SWABS BY MEMBRANE FILTRATION......Page 170
ATP BIOLUMINESCENCE ASSAY......Page 171
PRESERVATIVES......Page 172
CHAPTER REVIEW......Page 173
WHAT IS SYRUP SHRINKAGE?......Page 174
SYRUP SHRINKAGE EXPLANATION......Page 175
DISCUSSION OF CALCULATION......Page 176
WHAT IS THE IMPACT OF SYRUP SHRINKAGE?......Page 177
CHAPTER REVIEW......Page 178
A LITTLE BIT OF HISTORY......Page 179
CARBON DIOXIDE (CO2)......Page 180
GAS VOLUMES......Page 181
TESTING FOR GAS VOLUMES......Page 182
CARBONATING THE BEVERAGE......Page 185
CO2 AS AN INGREDIENT STOCK ITEM......Page 186
ALTITUDE CORRECTION IN GAS VOLUME TESTING......Page 187
CHAPTER REVIEW......Page 189
NONUNITIZED SYSTEMS......Page 190
THE BEVERAGE BASE UNIT......Page 191
UNIT DESIGN......Page 192
CODING......Page 194
LABELING......Page 195
PREPARATION OF UNITS......Page 196
THE FULL UNIT CONCEPT......Page 197
PROCUREMENT OF INGREDIENTS, INVENTORY, PRODUCTION FORECASTS, ETC.......Page 198
LABELING AND GROUPING OF THE WEIGHED INGREDIENTS FOR THE SYRUP ROOM......Page 199
EASY STOCK AND INVENTORY CONTROL FOR PRODUCTION PLANNING......Page 200
GENERAL ASPECTS......Page 201
GENERAL CONSIDERATIONS FOR CONVERTING TO A UNITIZATION SYSTEM......Page 202
CHAPTER REVIEW......Page 203
FLAVORS AND SOFT DRINKS......Page 204
HOW ARE FLAVORS MADE?......Page 205
FLAVOR HOUSES......Page 207
FLAVOR COSTS......Page 208
NEW PRODUCT DEVELOPMENT BRIEF......Page 209
THE NEW PRODUCT DEVELOPMENT PROCESS......Page 210
THE MAGIC AND MYSTERY IN FLAVORS......Page 211
EXERCISE SCENARIO DETAILS......Page 213
STEP 3 — ENTERING INGREDIENTS QUANTITIES......Page 214
STEP 4 — CALCULATING CITRIC ACID ANHYDROUS......Page 216
STEP 5 — CALCULATING SUGAR QUANTITY......Page 217
STEP 6 — CALCULATING WATER QUANTITY......Page 218
CHAPTER REVIEW......Page 219
HOW ARE BIOFILMS FORMED?......Page 221
BIOFILM ON HEAT EXCHANGER PLATES......Page 223
BIOFILMS IN THE SOFT DRINKS INDUSTRY......Page 224
PREVENTING BIOFILMS IN THE SOFT DRINK OPERATION......Page 225
QUALITY MANAGEMENT......Page 227
QUALITY ASSURANCE AND QUALITY CONTROL......Page 228
TASTE......Page 229
HEALTH HAZARDS......Page 230
QUALITY RATING SYSTEMS......Page 231
BASIC SYSTEM OPERATION PRINCIPLES......Page 232
WORKING EXAMPLE OF A QUALITY INDEX REPORT......Page 233
HOW MEANINGFUL IS THE DATA?......Page 235
CHAPTER REVIEW......Page 236
Appendix 1: Brix/Density Conversion Tables......Page 238
Appendix 2: Temperature Correction Tables for Refractometric Brix Readings......Page 247
Appendix 3: Significance Tables for Two-Sample Preference Taste Test......Page 248
Appendix 4: Significance Tables for Triangular Taste Test......Page 250
Appendix 5: Acidity Correction Tables for Refractometric Brix Readings......Page 251
Appendix 6: Microsoft® Excel Template for Final Beverage Brix Calculation......Page 252
Appendix 7: Glossary of Technical and General Terms Used in this Handbook......Page 254


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