Relevant bibliographies by topics / Consumer panelist

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Academic literature on the topic 'Consumer panelist'

Author: Grafiati
Published: 4 June 2025
Last updated: 23 June 2025

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Journal articles on the topic "Consumer panelist"

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Widiyawati, Evajune, and Kokom Komariah. "Eksplorasi Formula dan Uji Kesukaan Mie Lidi Talas dengan Menggunakan Substitusi Tepung Talas." Jurnal Aplikasi Teknologi Pangan 9, no. 2 (2020): 57–61. http://dx.doi.org/10.17728/jatp.5762.

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Penelitian ini bertujuan untuk mengeksplorasi formula untuk menghasilkan mie lidi talas yang terbaik dan menguji tingkat kesukaan produk. Mie lidi talas dibuat dengan menggunakan tepung talas dan tepung terigu sebagai bahan utamanya. Metode yang digunakan adalah menggunakan model 4D (define, design, development, disseminate). Uji validasi dilakukan oleh ahli pangan yang dilanjutkan dengan uji kesukaan oleh panelis semi terlatih dan tidak terlatih yang dilakukan pada saat pameran produk di hadapan masyarakat. Berdasarkan eksplorasi untuk menentukan formula yang tepat dalam pembuatan mie maka substitusi tepung talas yang terbaik adalah sebanyak 30%. Uji kesukaan terhadap produk mie lidi talas menunjukkan skor 3,0 yang artinya bahwa panelis menyatakan suka pada mie lidi talas dan sebanyak 88,58% dari panelist menyatakan kesukaan pada produk ini. Kesimpulannya bahwa pembuatan mie lidi talas yang terbaik telah dapat dilakukan dengan melakukan substitusi tepung talas sebagai salah satu bahan baku dan uji kesukaan produk telah berhasil dilakukan.Eksploration of Formula and Preference Test for Taro Stick Noodles using Taro Flour for Ingredient SubstitutionAbstractThis study is aimed at exploration for the best recipe of taro stick noodle and testing the consumer preference. Taro stick noodle was made with taro flour and wheat flour as basic ingredient. The model 4D (define, design, development, disseminate) was used to decide the best recipe using validation tests by experts and organoleptic tests by panelists and public. Based on the results, best recipe for the taro stick noodle product was noodle with 30% taro flour substitution. The score for preference test for taro noodle products was achieved 3,0 that was indicated that panelist preferred the noodle. The preference test by public consumers indicated 88.58% of panelists preferred taro stick noodles. As conclusion, the exploration to find the best taro stick noodle was achieved resulting the most of consumer preferred the noodle.
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Lintang, Meivie, Payung Layuk, Olvie Tandi, and Herlina Salamba. "Consumer preference level of fried shallots from several varieties." E3S Web of Conferences 361 (2022): 04020. http://dx.doi.org/10.1051/e3sconf/202236104020.

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Fried shallot is one of the most tasteful products that is normally used as a condiment for appetites such as noodles, fried chicken, and sticky rice. The study aimed to analyze the level of consumer preference for fried shallots from local varieties of Lansuna, Tajuk, Batu Ijo, and Bima Brebes by using additional ingredients of tapioca flour and CaCl2. An organoleptic test was carried out on 24 panelists on 12 samples of fried shallots treatment. Data collected were analyzed using a scoring system and anova statistical analysis. The result showed that there is a diversity of panelists' preferences of fried shallot from slightly like to very like in Panelist perceptions, with the highest percentage value being Batu Ijo with CaCl2 for the color parameter (62.5%), Bima Brebes with tapioca flour for the flavor parameter (50%), and in Lansuna with tapioca flour for texture and taste parameters (50%). The addition of tapioca flour can increase the level of panelist acceptance of the texture and taste of 4 varieties of fried shallots, compared to the use of CaCl2 and without the use of additional ingredients.
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Inten Kusuma Dewi, Ni Made, I. Putu Suparthana, and I. Desak Putu Kartika Pratiwi. "Evaluasi Profil Sensori Abon Ikan Jenis Pelagis Besar Menggunakan Metode Rate-All-That-Apply (RATA)." Jurnal Ilmu dan Teknologi Pangan (ITEPA) 10, no. 3 (2021): 324. http://dx.doi.org/10.24843/itepa.2021.v10.i03.p01.

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 This research aims to determine the sensory profile of commercial shredded large pelagic fish based on consumer acceptance and the intensity of sensory attributes that determine consumer preference using the Rate All That Apply (RATA) method. Six shredded products that were used as samples were tested in one sampling session by 65 panelists. This research was designed to create a sensory profile using principal component analysis (PCA) and analysis of variance (ANOVA) followed by the Duncan test, determining consumer preferences using Preference Mapping, and then making target market predictions using least square partial regression. The results showed that all products have similarities based on PCA but have different intensity based on ANOVA. The results of the preference mapping panelist analysis showed that Q products had the highest level of preference with the attributes favored by consumers such as sweet aroma and spices, fibrous and dry texture, and sweet taste.
 
 
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Rosie Oktavia Puspita Rini, Rachmat Astiana, and Lita Fadilah. "PRODUCT INNOVATION OF JAMBAL ROTI SALTFISH SNACK." JURNAL MANAJEMEN KULINER 4, no. 1 (2025): 1–7. https://doi.org/10.59193/jmn.v4i1.365.

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This research cover show the formulation process of making Sistik innovations from salted fish ingredients jambal roti typical of Pangandaran Beach. And to find out how the results of this experiment are based on color, aroma, taste, and texture. Thus, this study aims to determine the formulation based on consumer acceptability to processed products of salted fish steak innovation jambal roti. The method used in this study is an organoleptic test. According to the limited panelists of five people and the consumer panelists of thirty people, each panelist has different conclusions from the aspects of color, aroma, taste and texture. Which results were obtained from this study that, this innovative product of salted fish jambal roti can be well received by the panelists. So that later this product can be traded into a typical UMKM product of Pangandaran.
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Putri, Rosa Hadiana, Anak agung Sagung Putri Chandradewi, Reni Sofiyatin, and Made Darawati. "ORGANOLEPTIC PROPERTIES AND NUTRITIOUS CONTENT OF BISCUIT BASED ON LOCAL FOOD." Jurnal Kesehatan Prima 12, no. 1 (2018): 30. http://dx.doi.org/10.32807/jkp.v12i1.90.

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Abstract: Biscuits are bakery products made by baking. Local food ingredients in West Nusa Tenggara is potential to be utilized as the ingredients for making biscuits, for instance corn, soybeans, yellow pumpkins and katuk leaves (Sauropus androgynous). Preliminary trials used limited panellists, it was obtained the most delightful formulas were 12 g of corn flour, 12 g soy flour, 12 g pumpkin flour, and 5 g katuk leaves flour. The objective study was to identify the organoleptic properties and nutritious content of biscuits based on local food. The methods was experimental research in laboratory by using Completely Randomized Design of single factor with addition of 25%, 30% and 35% soybean flour. Assessment of organoleptic properties utilized trained panelists somewhat and consumers. The addition of soybeans to biscuits had a significant effect on the texture and taste of biscuits. The results of the color assessment employed panelists are somewhat trained 3.12 - 3.46; Scent assessment 3.28-3.52; Texture assessment 3.14-3.68 and taste assessment 3.40-3.76. The result of color assessment used consumer panelist 4.24-4.4; Scent assessment 4.2; texture assessment 4.8-5 and taste assessment 3.2-4.2. Biscuits contain 469,415 kcal, 13,815% protein, 21,815% fat, 54.455% carbohydrate, 6.49% water, and 3.44% ash. The best treatment is a biscuit with 25% added soybean flour (t1).Keywords: Biscuits; Nutrient Content; Organoleptic Properties.
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Elfi Anis Saati, Titik Purwati, Trio Ageng Prayitno, et al. "Consumer acceptance of processed telang BUTERI flower and BUSER KING coffee products." Edubiotik : Jurnal Pendidikan, Biologi dan Terapan 9, no. 02 (2024): 81–88. https://doi.org/10.33503/ebio.v9i02.166.

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Processed telang flower and coffee products from Malang must be introduced to the public as typical Malang food tourism, such as processed telang BUTERI flower and BUSER KING coffee products. The purpose of the study was to determine consumer acceptance of processed telang BUTERI flower and BUSER KING coffee products through organoleptic tests. The type of research is quantitative descriptive research with organoleptic test methods through hedonic tests (likeability). The research sample was 40 researchers for processed telang BUTERI flower products and 50 panelists for processed BUSER KING coffee products. The research instrument was a hedonic test sheet with a scale of 1 to 5 (taste, aroma, appearance, texture, and overall). The research data are quantitative data of the percentage of preference and qualitative data in the form of information or panelist comments. The data analysis technique is quantitative descriptive. The results of the study indicate that consumer acceptance of processed telang BUTERI flower products from the taste aspect is 60.5%, aroma aspect is 61%, appearance aspect is 70%, texture aspect is 63.5%, and overall aspect is 67%. Meanwhile, consumer acceptance of processed BUSER KING coffee products from the taste aspect is 74.4%, aroma aspect is 79.6%, appearance aspect is 74.8%, texture aspect is 74.8%, and overall aspect is 82.4%. The study concludes that processed telang BUTERI flower and BUSER KING coffee products can be accepted by consumers. The public can consume telang BUTERI flower and BUSER KING coffee processed products because they have halal certificates, NIB, and PIRT certificates.
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Maurya, Neelesh Kumar. "Selection and Performance of Sensory Panelists: A Comprehensive Review of Factors Influencing Sensory Evaluation Outcomes." Nutrition and Food Processing 07, no. 15 (2024): 01–07. https://doi.org/10.31579/2637-8914/278.

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Sensory evaluation is a critical component in the development, refinement, and quality control of consumer products, particularly in food, beverage, cosmetics, and fragrance industries. This review provides a comprehensive exploration of sensory panelist selection criteria and the several factors that influence sensory measurements, aiming to enhance the reliability and validity of sensory data. Panelist selection involves assessing sensory acuity, availability, and reliability, and encompasses a diverse range of panel types, including trained, expert, and consumer panels. Ensuring panelist consistency and sensitivity is crucial for producing reliable results, with factors such as age, health, and cultural background playing a significant role in sensory perception. This review also examines psychological, physiological, and environmental influences on sensory measurements, highlighting the impact of expectations, prior experiences, fatigue, mood, and testing conditions like lighting, temperature, and humidity. Effective selection, training, and control over these variables are essential to achieving high-quality sensory evaluations. The findings underscore the importance of refining sensory evaluation protocols to minimize bias and enhance data accuracy, thereby supporting better-informed product development and consumer satisfaction strategies. Future research should focus on standardizing sensitivity assessment methods and developing strategies to reduce environmental impact on sensory measurements.
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., Erliana, Agus Sudono, and Christian H. Rumayar. "INOVASI PRODUK BROWNIES DENGAN BAHAN TAMBAHAN SELAI NANAS SUBANG TERHADAP DAYA TERIMA KONSUMEN." Journal Gastronomy Tourism 3, no. 1 (2021): 27–39. http://dx.doi.org/10.17509/gastur.v3i1.3622.

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Pineapple fruits are main commodity harvested by people in Kabupaten Subang.But inovation of this fruits in it manufacture has not diverse and keep abreast ofculinary. Therefore, to created new product of processed pineapple fruits, researcher have inovation to make Brownies Nanas, to raise the value of selling product and to give job opportunities in developt processed pineapple fruits in Kabupaten Subang.Based on that reasons, this research divide to three research purpose, that is: (1) Knowing formulated Brownies recipe with addition pineapple jam; (2) Knowing technique of processing Brownies with addition pineapple jam; and (3) Knowing acceptance consumer toward Brownies with addition pineapple jam.This research using two variable, x variable is Brownies withaddition pineapple jam and y variable is acceptance consumer toward product. The methods of this research using experimental method. Organoleptik test is used toward six consentration of Pineapple Brownies formulation contains different degree of pineapple jam to 15 panelist expert and picked one choosen product. And then tested again toward 100 consumer panelist to testing acceptance consumer. After that, analysis of DKBM nutrients can be done by researcher. SPSS 22 is used to do analysis methods of this research, using ANOVA test, LSD with Organoleptik test, and T experimentwith Hedonik test with acceptance consumer. Outcome of this research explain that Pineapple Brownies with addition 125% concentrated pineapple jam (BP2) can be accepted by panelist expert in Organoleptik and Hedonik test. In acceptance consumer test toward 100 responden, BP2 products can be accepted in 4 in 5 scale (like). In DKBM nutrients analysis, this Brownies Nanas product contains 801 Kkal.
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Fadhil, Rahmat, Eka Misliani, and Hizir Sofyan. "Preferences of Acceptance for Gayo Arabica Coffee Based on Sensory Test Using Adaptive Neuro-Fuzzy Inference System (ANFIS)." Ingénierie des systèmes d information 27, no. 5 (2022): 775–82. http://dx.doi.org/10.18280/isi.270510.

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Gayo Arabica coffee has more than one variety, and each variety has their own taste. The sensory test can be done to see the level of consumer acceptance for Gayo Arabica coffee based on several considered variables. Sensory evaluation through a fuzzy approach is expected to result in several data accumulations from various panelists, making it easier for decision-making. This research is purposed to develop an Adaptive Neuro-Fuzzy Inference System (ANFIS) model, which can be used in predicting panelist acceptance levels towards various varieties of Gayo Arabica coffee products by using different membership functions. Attributes in the sensory test involved fragrance, acidity, body, aftertaste, and flavour as input variables, whereas consumer acceptance level was used as output variables. By 60% of the data were used as training data and 40% of the data were used as testing data with ANFIS model. The result of the research showed that ANFIS model with generalized bell and gaussian membership function has the lowest error value, which is 12.71% and 13.88%. That result indicates that ANFIS model with both membership functions is suitable to be used in estimating the acceptance level for Gayo Arabica coffee by consumers.
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Rodríguez-Florentino, René, Luis A. De la Cruz-Cruz, Patricia Roldán-Santiago, and Cristian Larrondo. "Sensory Acceptability of Buffalo Meat and Beef in Young Consumers." Journal of Buffalo Science 14 (March 30, 2025): 42–49. https://doi.org/10.6000/1927-520x.2025.14.05.

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Background: The aim of this study was to evaluate the sensory acceptability of buffalo meat compared to beef, as well as to evaluate the perception of buffalo meat. Methods: The study was conducted with young meat consumers, who responded to a questionnaire with four sections: 1) sociodemographic aspects, 2) consumer preferences, 3) hedonic acceptability, and 4) perception of buffalo meat consumption. Three 2.5 cm thick steaks (Longissimus thoracis et lumborum) were compared: 1) select beef (slight marbling); 2) select buffalo meat (slight marbling); 3) prime beef (abundant marbling). The samples were evaluated by 76 young meat consumers (non-trained panelists). A seven-point hedonic scale was used to assess appearance, odor, flavor, tenderness, juiciness, and overall acceptability. Results: The results indicated that prime beef presented a better appearance (P=0.0042) and tenderness (P<0.0001) compared to select buffalo and select beef, respectively. Similarly, a higher score was observed in juiciness for prime beef (5.52±0.19 points), but a better score for buffalo meat compared to beef select was identified (4.52±0.18 points vs. 3.86±0.19 points, respectively; P<0.001). Most of the panelists indicated that prior to the study, they had not consumed buffalo meat (89.00%/n=68). However, they noted that buffalo meat was like select beef (71.00%/n=54). The panelist highlighted various reasons why buffalo meat is not commonly consumed, such as there is no information on the buffalo meat (93.42%/n=71), limited availability of buffalo meat products (60.52%/n =46), and unavailability at supermarkets (73.69%/n=56). Conclusions: Buffalo meat can be a good option for young consumers. However, more information about buffalo meat characteristics (chemical, nutritional, sensory properties, and technological quality) and improved marketing channels that ensure the availability of buffalo products are important.
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Dissertations / Theses on the topic "Consumer panelist"

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Bastian, Mauresa. "Effects of Panelist Participation Frequency and Questionnaire Design on Overall Acceptance Scoring for Food Sensory Evaluation in Consumer Central Location Tests." BYU ScholarsArchive, 2015. https://scholarsarchive.byu.edu/etd/4446.

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Two studies were conducted to determine the effect of panelist participation frequency and specific aspects of questionnaire design on overall acceptance scoring in consumer central location tests. Regarding participation frequency, research subjects who participate frequently in some survey types are known to provide responses that differ from subjects who participate less frequently, known as panel conditioning. With respect to questionnaire design, overall acceptance (OA) question placement and usage of pre-evaluation instructions (PEI) in questionnaires for food sensory analysis may bias consumers' scores via carry-over effects. To investigate these concerns, data from consumer sensory panels previously conducted at a central location, spanning 11 years and covering a broad range of food product categories, was extracted, compiled, and analyzed. For the first study, data was analyzed to determine evidence of panel conditioning by measuring the effect of participation frequency on mean consumer OA scoring among frequent, moderate, and infrequent participants. Practical significance and occurrence of panel conditioning, defined as mean scoring differences of ≥ 0.50 on a discrete 9-point scale hedonic point, were examined. Results indicate that for overall acceptance, in general, mean scoring differences were not practically significant and did not signify occurrence of panel conditioning. For the second study, OA question placement was studied with categories designated as first (the first evaluation question following demographic questions), after non-gustation questions (immediately following questions that do not require panelists to taste the product), and later (following all other hedonic and just-about-right questions, but occasionally before ranking, open-ended comments, and/or intent to purchase questions). Additionally, each panel was categorized as having or not having PEI in the questionnaire; PEI are instructions that appear immediately before the first evaluation question and show panelists all attributes they will evaluate prior to receiving test samples. Post-panel surveys were administered regarding the self-reported effect of PEI on panelists' evaluation experience. OA scores were analyzed and compared (1) between OA question placement categories and (2) between panels with and without PEI. For most product categories, OA scores tended to be lower when asked later in the questionnaire, suggesting evidence of a carry-over effect. Usage of PEI increased OA scores by 0.10 of a 9-point hedonic scale point, which is not practically significant. Post-panel survey data showed that presence of PEI typically improved the panelists' experience. Using PEI does not appear to introduce a meaningful carry-over effect.
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Hathaway, Drew Aaron. "The use of immersive technologies to improve consumer testing: the impact of multiple immersion levels on data quality and panelist engagement for the evaluation of cookies under a preparation-based scenario." The Ohio State University, 2015. http://rave.ohiolink.edu/etdc/view?acc_num=osu1448994162.

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Maia, Tania. "Luxo e consumo : panelas Staub e as metáforas de transformação." Pontifícia Universidade Católica de São Paulo, 2014. http://tede2.pucsp.br/handle/handle/2482.

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Made available in DSpace on 2016-04-25T20:21:15Z (GMT). No. of bitstreams: 1 Tania Maia.pdf: 2875075 bytes, checksum: 5944ea36349e16f5c26205acdd83713d (MD5) Previous issue date: 2014-08-18<br>This doctoral dissertation attempts to relate consumption to the dimension of luxury played by the french Staub cookware and its relationship with manufacturers, dealers and users. This investigation questions the meanings that the choice for those pans projects, and the types of discourses that are produced and embraced by their players, herein represented by the manufacturers, the dealers and the end users. These are, therefore, the manufacturers of the cookware, one of the store that sells the products, chefs de cuisine and consumers. The theoretical and concept foundation of this investigation focuses on the analysis of the ownership of Staub French cookware from the standpoint of Pierre Bourdieu s distinction concepts (luxury, lifestyle, habitus, cultural capital and taste); Arjun Appadurai with social life of things; and appropriation and way of usage by Michel de Certeau. As methodological proposal, the field research comprised the non excludent perspective that includes the interrelationship complexity among production, products and consumers/ appropriate ways and the principle of confliting relationship among producers, objetcs and users. The methodological protocol and the field research were formed by : the collection of digital and writing documentation referring to the study object, observations in some stores selling Staub cookware; and by deep interviews with the players in this setting, producers and users<br>Esta tese de doutorado articula o consumo às dimensões do luxo mediado pelas panelas francesas Staub e suas relações com produtores, intermediários e usuários. Problematiza as significações e negociações de sentidos que a escolha dessas panelas projeta e os tipos de narrativas que são geradas e apropriadas por seus agentes, aqui representados, entre outros, pelos fabricantes, por um dos pontos de comercialização, pelos chefs de cuisine e por seus consumidores, usuários das panelas. O núcleo teórico conceitual desta investigação privilegia, entre outros: a análise da produção e das apropriações das panelas Staub sob a ótica de algumas das categorias de Pierre Bourdieu (distinção, luxo, estilos de vida, habitus, capital cultural e gosto); leitura das panelas como mercadorias portadoras de vida social, de Arjun Appadurai; e Michel de Certeau, com destaque para as apropriações e formas de uso. Como proposta metodológica assume-se uma perspectiva não excludente que pressupõe a complexa inter-relação entre produção, produto e consumo/formas de apropriação e o princípio da articulação conflituosa entre produtores, objetos e usuários. O protocolo metodológico e a pesquisa de campo foram constituídos por: levantamento e análise bibliográficos relacionados à base teórica que informa a reflexão sobre produção, consumo e formas de apropriação; por levantamento de documentação impressa e digital referente ao objeto de estudo; pela observação participante em alguns locais de comercialização das panelas Staub; e pela realização de entrevistas em profundidade com os agentes desse cenário, produtores e usuários
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GARAVITO, ANDRES MAURICIO CESPEDES. "STOCHASTIC ANALYSIS OF ECONOMIC VIABILITY OF PHOTOVOLTAIC PANELS INSTALLATION IN LARGE CONSUMERS." PONTIFÍCIA UNIVERSIDADE CATÓLICA DO RIO DE JANEIRO, 2017. http://www.maxwell.vrac.puc-rio.br/Busca_etds.php?strSecao=resultado&nrSeq=33993@1.

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PONTIFÍCIA UNIVERSIDADE CATÓLICA DO RIO DE JANEIRO<br>CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO<br>A geração distribuída (GD) vem crescendo nos últimos anos no Brasil, particularmente a geração fotovoltaica, permitindo a pequenos e grandes consumidores ter um papel ativo no sistema elétrico, podendo investir em um sistema próprio de geração. Para os consumidores cativos, além da redução do custo de energia, o consumidor também pode ter uma redução no custo de demanda, que é calculado a partir de um contrato com a distribuidora que o atende. Assim, considerando a possibilidade de instalação de painéis fotovoltaicos, o desafio dos consumidores é estimar com maior acurácia possível sua energia, a energia gerada pelos painéis e as demandas máximas futuras de forma a determinar a quantidade ótima de painéis, bem como o contrato de demanda com a distribuidora. Nesta dissertação, propõe-se resolver este problema a partir da simulação de cenários futuros de consumo de energia, demanda máxima e correlacionando-os com cenários futuros de geração de energia. Em seguida, a partir de um modelo de otimização linear inteiro misto, calcula-se a quantidade ótima de painéis fotovoltaicos e a demanda a ser contratada. Na primeira parte da dissertação, a modelagem Box e Jenkins é utilizada para estimar os parâmetros do modelo estatístico de energia consumida e demanda combinados com a geração de energia dos painéis. Na segunda parte, é utilizado um modelo de otimização estocástica que utiliza uma combinação convexa de Valor Esperado (VE) e Conditional Value-at-Risk (CVaR) como métricas de risco para avaliar o número ótimo de painéis e a melhor contratação de demanda. Para ilustrar a abordagem proposta, é apresentado um caso de estudo real para um grande consumidor considerado na modalidade Verde A4 no Ambiente de Contratação Regulado. Os resultados obtidos mostraram que a utilização de painéis fotovoltaicos em um grande consumidor reduzem o custo anual de energia em até 20 por cento, comparado com o valor real faturado.<br>Distributed Generation (GD) is growing up in the last years in Brazil, particularly photovoltaic generation, allowing small and large consumers play an important role in the electric system, investing in a own generation system. For the regulated consumers, besides the reduction of energy cost, they also may have a reduction in demand cost, which is computed from peak demand contract with the supply utility company. Therefore, taking into account the possibility of photovoltaic panels installation, the challenge of consumers is estimate with highest accuracy as possible its energy, the energy generation by the panels, and the future peak demand in order to estimate the optimum quantity of panels, as well as the peak demand contract with the utility. A way to solve this problem is to simulate future scenarios of energy consumption, peak demand, and correlate them with future scenarios of energy generation. After that, from a mixed integer linear stochastic optimization model, the optimum quantity of panels and peak demand to be contracted are computed. In the first part, the Box and Jenkins modelling is used to estimate the parameters of the energy consumption and peak demand by statistical model, combined with the energy generation of the panels. In the second part, a stochastic optimization model is applied using a convex combination of the Expected Value (VE) and Conditional Value-at-Risk (CVaR), which were used as risk metrics to rate the optimum number of panels and the best peak demand contract. To illustrate the proposed approach, a real case study of a large consumer presented considering the Green Tariff group A4 in the Regulated Environment. The results show that to use photovoltaic panels can reduce the annual cost by up to 20 per cent, compared with the billed real value.
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Laster, Megan Ann. "Tenderness, flavor, and yield assessments of dry-aged beef." [College Station, Tex. : Texas A&M University, 2007. http://hdl.handle.net/1969.1/ETD-TAMU-2011.

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Chen, Heidi Qianyi. "Approaches for identifying consumer preferences for the design of technology products : a case study of residential solar panels." Thesis, Massachusetts Institute of Technology, 2012. http://hdl.handle.net/1721.1/74459.

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Thesis (S.M.)--Massachusetts Institute of Technology, Dept. of Mechanical Engineering, 2012.<br>Cataloged from PDF version of thesis.<br>Includes bibliographical references (p. 91-94).<br>This thesis investigates ways to obtain consumer preferences for technology products to help designers identify the key attributes that contribute to a product's market success. A case study of residential solar PV panels is conducted in the context of the California, USA market within the 2007-2011 time span. First, interviews are conducted with solar panel installers to gain a better understanding of the solar industry. Second, a revealed preference method is implemented using actual market data and technical specifications to extract preferences. The approach is explored with three machine learning methods: Artificial Neural Networks, Random Forest decision trees, and Gradient Boosted regression. Finally, a stated preference self-explicated survey is conducted, and the results using the two methods compared. Three common critical attributes are identified from a pool of 34 technical attributes: power warranty, panel efficiency, and time on market. From the survey, additional non-technical attributes are identified: panel manufacturer's reputation, name recognition, and aesthetics. The work shows that a combination of revealed and stated preference methods may be valuable for identifying both technical and non-technical attributes to guide design priorities.<br>by Heidi Qianyi Chen.<br>S.M.
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Lund, Cynthia M. "Investigation of New Zealand Sauvignon Blanc Wine Using Trained Sensory Panels." Thesis, University of Auckland, 2009. http://hdl.handle.net/2292/5168.

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ABSTRACT A core tool of sensory science is the use of trained descriptive panels. This research describes an investigation into the role of motivation in the performance of trained panels and the use of a trained panel to develop a better understanding of the perception of Sauvignon blanc wines. Substantial investment in time and money is directed towards ensuring trained panels perform optimally. Having selected a panel, the panel leader needs to ensure that panellists provide accurate, reliable data. Panellist motivation is also an important factor to consider. While performance psychology, education and sport science fields have researched motivation extensively, knowledge about panellist motivation within sensory science is limited. However, findings from existing research in these other areas - which suggest an important role for autonomy, competence and relatedness - can be applied to sensory panels in order to increase intrinsic motivation. The initial part of the research investigated the fundamental factors that affect and influence panellists’ motivation and participation. A survey (n=74) revealed that extra income and a general interest in food were the key drivers in inspiring people to become panellists, whilst enjoyment in being a panellist, interest in food, and extra income were key drivers for people to remain panellists. In a second survey, the intrinsic motivation of seven trained panels from four countries (n=108) was assessed. External panels were found to be more intrinsically motivated than internal panels. Experienced panellists had an increased perception of competence, which is a key factor for people to be intrinsically motivated. Understanding motivational frameworks currently used in other research fields and integrating them into existing panel training protocols may enhance and sustain panellists’ intrinsic motivation. A trained panel (n=14) was then used in the second part of the thesis to identify key flavours in Sauvignon blanc wines from Australia, France, New Zealand, Spain, South Africa and USA. Sixteen characteristics were identified and measured, including sweet sweaty passionfruit, capsicum, passionfruit skin/stalk, boxwood/cat’s urine, grassy, mineral/flinty, citrus, bourbon, apple lolly/candy, tropical, mint, fresh asparagus, canned asparagus, stonefruit, apple and snowpea. Principal component analysis was used to describe differences between regions and countries. Sauvignon blanc wines from Marlborough, New Zealand (NZ), were described by tropical and sweet sweaty passionfruit characteristics, while French and South African Sauvignon blanc wines were described as having flinty/mineral and bourbon-like flavors. Chemical analyses of these wines also showed that Marlborough, NZ wines had more methoxypyrazine and thiol compounds. A consumer study (n=109) showed that New Zealanders significantly prefer New Zealand style Sauvignon blanc. The final part of this research focused on using trained panellists to explore the interactions between volatile and non-volatile wine compounds and their effects on the aroma profile of New Zealand Sauvignon blanc wine. Four volatile aroma compounds that are important in New Zealand Sauvignon blanc wine were studied (isobutyl methoxypyrazine [MIBP], 3-mercaptohexanol [3MH], 3-mercaptohexanol acetate [3MHA], and ethyl decanoate). Each of these four aroma compounds were assessed in combination with three non-volatile polyphenolic compounds commonly found in Sauvignon blanc wine: catechin, caffeic acid and quercetin. Results showed each polyphenol had a unique effect when blended with a specific aroma compound, either suppressing, accentuating, or showing little effect on the perception of the aroma compounds. The perception of MIBP, 3MH, and ethyl decanoate were largely suppressed by the added polyphenols, with a few exceptions. The perception of 3MH was accentuated with the addition of caffeic acid, and the perception of 3MHA was accentuated with the addition of catechin. The interactive effects of aroma compounds with polyphenols likely reflect non-covalent associations in the wine solution that reduce the volatility of the aroma compounds. With an understanding of the interactive effects of volatile and non-volatile compounds in wine, winemakers might optimize the impact of selected volatile compounds by managing polyphenol levels, supporting their efforts to attain desirable wine aroma profiles.
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Berkholz, Petra [Verfasser]. "Laboratory Investigation of Manual Dishwashing Habits and its Resource Consumptions: A Study of Consumer Panels in Seven Global Regions / Petra Berkholz." Aachen : Shaker, 2016. http://d-nb.info/1094396583/34.

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Bruch, Rafael. "Estudo das perdas térmicas de panelas entre o vazamento no forno elétrico à arco e o transporte para o forno-panela." reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2012. http://hdl.handle.net/10183/60805.

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A busca de melhoria de produtos siderúrgicos leva uma atenção especial para a área de aciarias. A introdução da metalurgia da panela, e portanto no refino secundário, contribuiu fundamentalmente para o aumento da qualidade do aço produzido. Um dos efeitos foi o aumento do tempo de residência do aço na panela, o que obrigou a utilização de materiais refratários de melhor qualidade. O controle da temperatura do aço líquido ao longo do processo de produção é de fundamental importância para se atingir os requisitos de qualidade e produtividade exigidos atualmente. Com o desenvolvimento de tecnologias siderúrgicas e a busca pela eficiência energética, torna-se necessário o conhecimento e redução das perdas térmicas do aço durante todo o ciclo produtivo. Neste trabalho foram estudadas, em uma aciaria elétrica a arco, as correlações entre as perdas térmicas das panelas através do conhecimento dos tempos de espera e do tempo de transporte das panelas do forno elétrico a arco até o forno-panela, além de comparar a temperatura do revestimento refratário de panelas com e sem isolante refratário. Melhorias no ciclo de panelas foram propostas visando diminuir as perdas térmicas das panelas, otimizar o ciclo de panelas e, consequentemente, reduzir o consumo de energia elétrica do forno-panela, diminuindo os custos envolvidos durante o processo de fabricação do aço. Os resultados apresentaram significância estatística entre o consumo de energia elétrica do fornopanela e as perdas térmicas das panelas. Através dos resultados obtidos observou-se que a minimização do tempo de espera da panela antes de iniciar o vazamento e a diminuição do tempo de transporte da panela até o forno-panela são fundamentais para diminuir as perdas térmicas nas panelas.<br>The search for improved steel products takes special attention to the melthops. The introduction of ladle metallurgy, and therefore the secondary refining, contributed essentially to increase the quality of steel produced. One effect was to increase the residence time of the steel in the ladle, forcing the use of refractory materials of better quality. Temperature control of liquid steel during the process is of fundamental importance for achieving the requirements of quality and productivity currently required. With the development of technologies and the reach of energetic efficiency, it becomes necessary to reduce the thermal losses during the steel production cycle. In this study the correlations between the thermal losses in the ladles through the knowledge of waiting times and transport times of the ladles to the of the electric arc furnace to the ladle furnace were determined as well as a comparison between temperatures of ladle refractory lining with and without refractory insulation. Improvements in the ladle cycle were proposed to reduce the thermal losses in the ladles and to optimize the ladle cycle and, consequently, to reduce the electric energy in the ladle furnace, reducing the costs involved during the manufacturing process of steel. The results showed statistical significance between the energy consumption in the ladle furnace and heat losses in the ladles. The results obtained showed that minimizing the waiting time of the ladle before the tap and reducing transportation time of the ladle to the ladle furnace are essential to reduce the heat losses in the ladles.
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Håkansson, Nathalie, Elin Kvarnström, and Emmelie Nilsson. "Using the Package to Influence Consumers' Choice of Brand : A Study on the Effect of Package Communication Claims on Propensity to Switch Brand." Thesis, Uppsala universitet, Företagsekonomiska institutionen, 2014. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-226987.

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As consumers walk through the grocery store they encounter a vast range of products. In this setting information printed on food packages play a role in consumer decision making. One way of influencing consumer behaviour is by using package panels where detailed communication claims can be placed. This study investigates the effect of package communication claims on propensity to switch brand through quantitative research design. Variations among consumer of private label brands versus consumers of name brands are also investigated. Results show that package communication claims have an effect on consumer propensity to switch brand, however there are differences depending on type of claims. Environmental packaging claims have a negative effect on propensity to switch while nutritional claims do not have a significant effect. Production process claims and product origin claims both have a positive effect on consumer propensity to switch and is thus more favourable for brands to use. Furthermore, package communication claims have a larger positive effect on propensity to switch among consumers of private label brands than among consumers of name brands. Since there is a lack of research in the area of package communication this thesis contribute by proving that packages have an effect on consumer behaviour and argues for further research in this area.
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Books on the topic "Consumer panelist"

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Council, National Consumer. Giving consumers a voice: National Consumer Council: three-year plan 1993 to 1996. NCC, 1993.

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Walsh, Jan. BT liaison panels: Putting customers on the agenda. [British Telecom], 1992.

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Repo, Petteri. Consumer interest in free trade revisited: Interpreting reactions of four consumer organizations. Swedish School of Economics and Business Administration, 2000.

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Organizations, United States Congress House Committee on Foreign Affairs Subcommittee on Human Rights and International. U.S. policy on U.N. consumer guidelines: Hearings before the Subcommittees on Human Rights and International Organizations and on International Economic Policy and Trade of the Committee on Foreign Affairs, House of Representatives, Ninety-eighth Congress, second session, June 28 and August 1, 1984. U.S. G.P.O., 1985.

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Organizations, United States Congress House Committee on Foreign Affairs Subcommittee on Human Rights and International. U.S. policy on U.N. consumer guidelines: Hearings before the Subcommittees on Human Rights and International Organizations and on International Economic Policy and Trade of the Committee on Foreign Affairs, House of Representatives, Ninety-eighth Congress, second session, June 28 and August 1, 1984. U.S. G.P.O., 1985.

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Organizations, United States Congress House Committee on Foreign Affairs Subcommittee on Human Rights and International. U.S. policy on U.N. consumer guidelines: Hearings before the Subcommittee on Human Rights and International Organizations and on International Economic Policy and Trade of the Committee on Foreign Affairs, House of Representatives, Ninety-eighth Congress, second session, June 28 and August 1, 1984. U.S. G.P.O., 1985.

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United States. Congress. House. Committee on Foreign Affairs. Subcommittee on Human Rights and International Organizations. U.S. policy on U.N. consumer guidelines: Hearings before the Subcommittees on Human Rights and International Organizations and on International Economic Policy and Trade of the Committee on Foreign Affairs, House of Representatives, Ninety-eighth Congress, second session, June 28 and August 1, 1984. U.S. G.P.O., 1985.

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United States. Congress. House. Committee on Foreign Affairs. Subcommittee on Human Rights and International Organizations. U.S. policy on U.N. consumer guidelines: Hearings before the Subcommittees on Human Rights and International Organizations and on International Economic Policy and Trade of the Committee on Foreign Affairs, House of Representatives, Ninety-eighth Congress, second session, June 28 and August 1, 1984. U.S. G.P.O., 1985.

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United States. Congress. House. Committee on Foreign Affairs. Subcommittee on Human Rights and International Organizations. U.S. policy on U.N. consumer guidelines: Hearings before the Subcommittees on Human Rights and International Organizations and on International Economic Policy and Trade of the Committee on Foreign Affairs, House of Representatives, Ninety-eighth Congress, second session, June 28 and August 1, 1984. U.S. G.P.O., 1985.

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United States. Congress. House. Committee on Foreign Affairs. Subcommittee on Human Rights and International Organizations. U.S. policy on U.N. consumer guidelines: Hearings before the Subcommittees on Human Rights and International Organizations and on International Economic Policy and Trade of the Committee on Foreign Affairs, House of Representatives, Ninety-eighth Congress, second session, June 28 and August 1, 1984. U.S. G.P.O., 1985.

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Book chapters on the topic "Consumer panelist"

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Moskowitz, Howard R. "Product and Panelist Variability in Sensory Testing." In Viewpoints and Controversies in Sensory Science and Consumer Product Testing. Food & Nutrition Press, Inc., 2008. http://dx.doi.org/10.1002/9780470385128.ch22.

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Cox, Ryan. "Consumer Sensory Panels." In The Science of Meat Quality. John Wiley & Sons, Inc., 2013. http://dx.doi.org/10.1002/9781118530726.ch13.

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Moskowitz, Howard R. "Descriptive Panels/Experts versus Consumers." In Viewpoints and Controversies in Sensory Science and Consumer Product Testing. Food & Nutrition Press, Inc., 2008. http://dx.doi.org/10.1002/9780470385128.ch7.

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Uncles, Mark D. "Using Consumer Panels to Model Travel Choices." In Urban Dynamics and Spatial Choice Behaviour. Springer Netherlands, 1989. http://dx.doi.org/10.1007/978-94-009-1009-6_3.

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Vitt, Sandra, and Malte Friedrich-Freksa. "Erfahrungen im Aufbau und Betrieb eines mobilbasierten Consumer-Panels." In Mobile Research. Springer Fachmedien Wiesbaden, 2017. http://dx.doi.org/10.1007/978-3-658-18903-7_3.

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Dama, Alessandro, Esra Abdelhalim Mohamed Khalfallaand, Andrea Alongi, and Adriana Angelotti. "Thermal Performance Characterization of Recycled Textile-Based Materials for Building Insulation." In Lecture Notes in Civil Engineering. Springer Nature Switzerland, 2025. https://doi.org/10.1007/978-3-031-69626-8_38.

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AbstractThis study reports the experimental investigation of the heat transfer properties of building panels obtained from the post-consume textile waste through an Airlay process in the framework of a research project for the valorization of textile waste in the building sector. The analyzed panels are based on a different kind of textile fabric (mostly polyester, mostly cotton or mixed) and have a different density (low, medium and high). The heat transfer properties were measured through the dynamic methodology of the hot disc, both in laboratory conditions and in a climatic chamber. A good thermal insulation performance was generally observed for all the panels. For a given kind of waste textile, the thermal conductivity was found to increase with density, so that the most performing panels are the low-density ones. Moreover, thermal conductivity was found to increase with relative humidity. For the same density and relative humidity, the thermal conductivity of the cotton-based panels is higher by 26% on average compared to the polyester-based panels.
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McCutcheon, Allan L., Kumar Rao, and Olena Kaminska. "The untold story of multi-mode (online and mail) consumer panels1." In Online Panel Research. John Wiley & Sons, Ltd, 2014. http://dx.doi.org/10.1002/9781118763520.ch5.

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Mikhailov, L., S. Mikhailova, G. Ismailova, G. Yar-Muhamedova, and S. Sokolov. "Development of Energy Devices Based on Photovoltaic Panels with Extra Consumer Properties." In Mediterranean Green Buildings & Renewable Energy. Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-30746-6_46.

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Nwankwo, Chinyere O., and Jeffrey Mahachi. "Bio-Based Polymer Composites Used in the Building Industry: A Review." In Lecture Notes in Civil Engineering. Springer Nature Switzerland, 2025. https://doi.org/10.1007/978-3-031-69626-8_71.

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AbstractMaterial development science in the construction industry is saddled with the responsibility of seeking alternative materials that can alleviate the reliance on virgin resources, reduce the energy use associated with building material production, mitigate the pollution associated with the disposal of building materials, and ultimately foster a more sustainable environment. In recent years, fibre-reinforced polymer composites have garnered attention across diverse sectors like automobiles, consumer products, transportation, packaging, and construction. However, bio-based alternatives to these composites offer a promising avenue towards creating more environment-friendly building materials. This paper explores the practical applications of bio-based polymer composites in non-structural contexts, such as building panels, partitions, facades, and structural applications, including internal and external reinforcement. It examines the benefits and challenges inherent in these applications, drawing insights from a comprehensive review of research in the field. Through this review, the paper sheds light on the potential of bio-based polymer composites in developing more sustainable construction materials, providing a pathway towards a greener and more sustainable built environment.
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Shihata, Aya Ali, Mohamed Anwar Fekry, and Wessam Hamdy Abbas. "Implementation of Building Information Modeling (BIM) for Economic Sustainable Construction Minimizing Material Waste in Terms of Value Engineering." In CONVR 2023 - Proceedings of the 23rd International Conference on Construction Applications of Virtual Reality. Firenze University Press, 2023. http://dx.doi.org/10.36253/10.36253/979-12-215-0289-3.103.

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The construction industry consumes a large amount of raw materials and produces large amounts of carbon dioxide emissions. However, studies have shown that philosophies alone are not efficient in solving problems in the construction industry. They must be supported by new tools and methodologies. Therefore, this study aimed to achieve a more sustainable building field by integrating BIM technology and value engineering principles in the management of building materials. to achieve the highest possible consumption of environmental resources and materials through value engineering. The methodology employed in this study was to develop a material waste management system for construction projects. Starting in the early design phase, develop a decision-making process for selecting the optimum floor tile size according to room dimensions. Some materials, such as floor tiles, wooden panels, and marble, can be used more efficiently using BIM and scheduling tools. Floor tiles are essential finishing materials in the AEC industry. The initial findings outline the benefits that can be obtained by using BIM tools to achieve waste minimization through value engineering principles by creating an automation process to choose the best floor tile size according to the space width and length and minimize the percentage of cut tiles to the total number of tiles that are used in the space. This provides a game-changing solution for construction stakeholders
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Conference papers on the topic "Consumer panelist"

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Gheorghita, Roxana, Roxana Filip, and Irina Besliu. "EDIBLE BIOPOLYMER PACKAGING, ZERO-WASTE ALTERNATIVES FOR PRESERVATION AND CONSUMING POWDERED BEVERAGES." In SGEM International Multidisciplinary Scientific GeoConference. STEF92 Technology, 2024. https://doi.org/10.5593/sgem2024v/6.2/s24.08.

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Refinement of consumer preferences made the food industry to develop new products, with improved characteristics, with openness to monocomponent products. Unfortunately, the preference for this type of products leads to high costs, especially due to the packaging used. International policies, and especially European ones, are looking for solutions to eliminate the hazardous waste for the environment. The present study discusses the development of a biopolymeric material intended for the packaging of powdered drinks, solubilized and consumed together with them. Based on a patent-pending composition of sodium alginate, agar, glycerol and water, the newly developed material has very good physical, mechanical and solubility properties, comparable to those of conventional packaging, often multilayered, difficult to sort and almost impossible to recycle. According to laboratory tests, the material dissolves completely in water at a temperature of 80 degrees. For the sensory analysis, 80 students from the food industry program constituted a group of panelists who tested soluble coffee with and without solubilized edible packaging. According to the results obtained after the application of two questionnaires, the panelists are open to consuming such materials and scored the attributes of the new product with good to very good scores. The results indicated the possibility of using biopolymer-based material for soluble coffee packaging. For the safety of the consumer and the increase of the product's shelf life, it is recommended that it be delivered in a secondary packaging, based on cardboard, in order to continue the initiative to respect the environment.
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Chihara, Ami, Mirai Azechi, Ai Kurita, and Shogo Okamoto. "Soft Feel Presentation on Touch Panels using Low-Frequency Friction Stimuli." In 2024 IEEE 13th Global Conference on Consumer Electronics (GCCE). IEEE, 2024. https://doi.org/10.1109/gcce62371.2024.10760617.

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Card, John, Glen Stone, Evan Hirsch, and Garry Paxinos. "Next generation user interface technology for consumer electronics." In ACM SIGGRAPH 2004 Panels. ACM Press, 2004. http://dx.doi.org/10.1145/1186554.1186558.

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Sahubawa, Latif, Abdul Rohman, Sarto, Suwarman Partosuwiryo, Wahyu Supartono, and Bintang Diniar Kurnia Alam. "Added Value and Consumer Preferences of Salt-Derived Products in Kugar, Kebumen Regency, Central Java." In 3rd International Conference on Community Engagement and Education for Sustainable Development. AIJR Publisher, 2023. http://dx.doi.org/10.21467/proceedings.151.27.

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Salt is a chemical compound shaped as a white powder or crystals known for its salty taste, which is then used to improve taste and preserve food in industries. There are three processed salt-derivative products: facial scrubs, foot baths, and bath bombs, whose effects are softening, smoothing, refreshing the skin, deodorizing, cleansing skin impurities, overcoming muscle fatigue, reducing muscle pain, and giving a feeling of relaxation. This research aims to process and analyze the chemical composition, added value, and customer preference for consumption and Spa Salt from Kugar, Kebumen Regency. The method used is diversification, chemical analysis, and economic value and consumer preference levels survey using fifty female panelists (students, lecturers, and consumers). This research has found some findings related to Spa Salt's chemical composition, the economic values of each product (HPP and selling price), and consumer preferences (detailed analysis and the overall level).
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Borodinecs, Anatolijs, Jurgis Zemitis, Modris Dobelis, Maris Kalinka, and Aleksandrs Geikins. "Development of Prefabricated Modular Retrofitting Solution for Post-World War II Buildings." In Environmental Engineering. VGTU Technika, 2017. http://dx.doi.org/10.3846/enviro.2017.252.

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Residential and public buildings are one of the essential energy consumers. The majority of European buildings were constructed within the period from mid-1950ies to the late 1990ies. Currently the retrofitting process is too slow. The main barriers are complicated retrofitting process, variety of available technologies as well as precision of estimated energy savings calculations. This paper is prepared in scope of work done within the European Regional Development Fund project “NEARLY ZERO ENERGY SOLUTIONS FOR UNCLASSIFIED BUILDINGS”. The main aim of this study is to develop full modular retrofitting process based on 3D laser scanning minimizing time consumed for architectural project development, on-site construction works as well as to ensure correct energy simulation. Paper presents results of Latvian case building 3D scanning results, architectural project development specifics as well as selection of optimal thermal insulation layout and energy simulations. Study analyses main barriers for wide implementation of prefabricated panels.
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Trajkovska, Biljana, Viktorija Zdraveska, Gjore Nakov, and Lina Dimovska. "SENSORY QUALITY OF COMMERCIAL OAT – BASED MILK ALTERNATIVES AVAILABLE IN NORTH MACEDONIA." In 3rd International Symposium on Biotechnology. University of Kragujevac, Faculty of Agronomy in Čačak, 2025. https://doi.org/10.46793/sbt30.52bt.

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This study aimed to evaluate the sensory profile of commercially available oat-based milk alternatives in North Macedonia. The sensory acceptability is influenced by key attributes such as taste, texture, odor, and appearance. In this study, sensory analysis revealed significant differences (p&lt;0.05) among the evaluated samples, particularly in texture, taste, aftertaste, and overall acceptance. Sample 6 received the highest overall acceptability score (7.5), outperforming other samples in taste, aftertaste, and texture. Panelists’ responses indicate that taste plays a pivotal role in consumer acceptance. These findings highlight the importance of optimizing sensory attributes to improve consumer acceptance and broaden the market appeal of oat-based milk alternatives.
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Gardzelewski, Jon, Anthony Denzer, and Benjamin Gilbert. "Architecturally Integrated Photovoltaic Panels: Residential Design Methods and Consumer Preferences." In AEI 2017. American Society of Civil Engineers, 2017. http://dx.doi.org/10.1061/9780784480502.079.

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"[Keynotes, panels and tutorials]." In 2018 IEEE International Conference on Consumer Electronics-Taiwan (ICCE-TW). IEEE, 2018. http://dx.doi.org/10.1109/icce-china.2018.8448794.

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Bao, Qifang, Sami El Ferik, Mian Mobeen Shaukat, and Maria C. Yang. "An Investigation on the Inconsistency of Consumer Preferences for Product Appearance: A Case Study of Residential Solar Panels." In ASME 2014 International Design Engineering Technical Conferences and Computers and Information in Engineering Conference. American Society of Mechanical Engineers, 2014. http://dx.doi.org/10.1115/detc2014-34799.

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The importance of the appearance of consumer products is widely understood. This paper considers an evaluation of the appearance of a technology-oriented product, the residential solar panel, from the perspective of individuals. This study uses a quantitative approach, visual conjoint analysis, to determine preferences for product appearance of solar panels, and further explores how presenting a solar panel in its context of use can influence the consistency of consumer preferences. Approximately 200 survey respondents were shown two kinds of images of solar panels, one of a standalone panel and the other of a panel installed on a roof. Results show a significant shift of preferences when first showing the non-contextualized image and then showing the contextualized image. Such preference inconsistency provides insights with which to inform the process of user-needs revealing.
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Chen, Heidi Q., Tomonori Honda, and Maria C. Yang. "An Approach for Revealed Consumer Preferences for Technology Products: A Case Study of Residential Solar Panels." In ASME 2012 International Design Engineering Technical Conferences and Computers and Information in Engineering Conference. American Society of Mechanical Engineers, 2012. http://dx.doi.org/10.1115/detc2012-70468.

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Consumer preferences can serve as an effective basis for determining key product attributes necessary for market success, allowing firms to optimally allocate time and resources toward the development of these critical attributes. However, identification of consumer preferences can be challenging, particularly for technology-push products that are still early on in the technology diffusion S-curve, which need an additional push to appeal to the early majority. This paper presents a method for revealing preferences from actual market data and technical specifications. The approach is explored using three machine learning methods: Artificial Neural Networks, Random Forest decision trees, and Gradient Boosted regression applied on the residential photovoltaic panel industry in California, USA. Residential solar photovoltaic installation data over a period of 5 years from 2007–2011 obtained from the California Solar Initiative is analyzed, and 3 critical attributes are extracted from a pool of 34 technical attributes obtained from panel specification sheets. The work shows that machine learning methods, when used carefully, can be an inexpensive and effective method of revealing consumer preferences and guiding design priorities.
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Reports on the topic "Consumer panelist"

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Takemoto, Akio, Mei Maruyama, and Upalat Korwatanasakul. Decarbonizing Food Systems through International Food Trade and Post-production Management. United Nations University Institute for the Advanced Study of Sustainability, 2024. http://dx.doi.org/10.53326/iant8142.

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Caribbean small island developing states (SIDS) rely heavily on imported fossil fuels, leaving them vulnerable to unpredictable shifts in global fuel prices and supply disruptions. The region possesses abundant renewable energy resources including solar, wind, hydro, tidal and geothermal. However, the transition to renewable energy has been slow. This policy brief proposes solutions to aid Caribbean SIDS in accelerating their transition to renewable energy. Recommendations: • Enhance knowledge and understanding of renewable energy through public education campaigns. • Issue thematic corporate bonds to bridge the financing gap for transitioning to renewable energy. • Establish a stable regulatory framework for the disposal or recycling of solar panels to increase confidence among investors and consumers.
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Avis, William. Drivers, Barriers and Opportunities of E-waste Management in Africa. Institute of Development Studies (IDS), 2021. http://dx.doi.org/10.19088/k4d.2022.016.

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Population growth, increasing prosperity and changing consumer habits globally are increasing demand for consumer electronics. Further to this, rapid changes in technology, falling prices and consumer appetite for better products have exacerbated e-waste management challenges and seen millions of tons of electronic devices become obsolete. This rapid literature review collates evidence from academic, policy focussed and grey literature on e-waste management in Africa. This report provides an overview of constitutes e-waste, the environmental and health impacts of e-waste, of the barriers to effective e-waste management, the opportunities associated with effective e-waste management and of the limited literature available that estimate future volumes of e-waste. Africa generated a total of 2.9 million Mt of e-waste, or 2.5 kg per capita, the lowest regional rate in the world. Africa’s e-waste is the product of Local and imported Sources of Used Electronic and Electrical Equipment (UEEE). Challenges in e-waste management in Africa are exacerbated by a lack of awareness, environmental legislation and limited financial resources. Proper disposal of e-waste requires training and investment in recycling and management technology as improper processing can have severe environmental and health effects. In Africa, thirteen countries have been identified as having a national e-waste legislation/policy.. The main barriers to effective e-waste management include: Insufficient legislative frameworks and government agencies’ lack of capacity to enforce regulations, Infrastructure, Operating standards and transparency, illegal imports, Security, Data gaps, Trust, Informality and Costs. Aspirations associated with energy transition and net zero are laudable, products associated with these goals can become major contributors to the e-waste challenge. The necessary wind turbines, solar panels, electric car batteries, and other "green" technologies require vast amounts of resources. Further to this, at the end of their lifetime, they can pose environmental hazards. An example of e-waste associated with energy transitions can be gleaned from the solar power sector. Different types of solar power cells need to undergo different treatments (mechanical, thermal, chemical) depending on type to recover the valuable metals contained. Similar issues apply to waste associated with other energy transition technologies. Although e-waste contains toxic and hazardous metals such as barium and mercury among others, it also contains non-ferrous metals such as copper, aluminium and precious metals such as gold and copper, which if recycled could have a value exceeding 55 billion euros. There thus exists an opportunity to convert existing e-waste challenges into an economic opportunity.
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3

The Future Delivery Model Citizen Panels. Food Standards Agency, 2022. http://dx.doi.org/10.46756/sci.fsa.yhf780.

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The FSA is looking at modernising the way it regulates the meat, dairy and wine sectors through a series of changes brought together under the Future Delivery Model (FDM). To support the development of the FDM, the FSA ran a public consultation, wider stakeholder activities and commissioned Ipsos MORI to conduct qualitative research with the public to help them understand consumer views of the FDM. This report summarises the findings from qualitative research conducted with 77 participants from England, Wales and Northern Ireland who took part in seven reconvened workshops between the 12th and the 22nd of July 2021. Each workshop lasted two hours. Across the two weeks of fieldwork, each participant spent four hours in discussions about current and future food regulation. Our methodology was designed to capture public views on the initial FDM proposals. Discussions were focused on regulation in the meat industry, alongside wider conversations about food regulation and the role of the FSA.
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