A correlation between the USU stretch test and the pizza fork test would allow the stretch properties of Mozzarella cheese to be measured objectively. The Utah State University (USU) Stretch Test uses a modified texture-profile analyzer to pull strands of cheese from a melted reservoir, measuring the load exerted on the probe during stretching. Parameters measured by the USU stretch test include Melt Strength (FM), which is the maximum load exerted on the probe, Stretch Load (SL), which is the load exerted on the probe at any specified point following FM, and Stretch Extension (SE), which was defined as the extension of the probe at a selected load. To begin with, it was determined that the greatest repeatability and cheese performance was obtained by tempering 50 g of shredded cheese for 45 min at 65°C and using a three-pronged hook with a diameter of 25 mm as the probe. These conditions were then applied in a correlation study in which a low correlation was seen between the USU stretch test and the pizza fork test, with the greatest correlation being seen with FM (R2 = 0.22). A more extensive look at the effect of the tempering temperature used in the USU stretch test on the degree of correlation between the two tests was conducted by tempering cheeses at 65, 70, 75, 80, and 85 °C. In this experiment, the highest correlation between the two tests was seen at both 80 and 85°C. Values of R2 at 80°C for SL10-15 and SEF (Stretch Extension at FM) were 0.75 and 0.70, respectively. At 85°C, the highest degree of correlation was seen at SL10-15 (R2 = 0.72) and SE0.1 (R2 = 0.69). A multiple linear correlation study was also conducted. A high degree of correlation between the USU stretch test and the pizza fork test was seen at 80°C when two parameters were used (SEF and SL22, R2 = 0.85, Adj. R2 = 0.80) and when four parameters were used (FM, slope from 10 to 20 em, SE0.1, and SL22, R2 = 0.97, Adj. R2 = 0.93). A set of cheese was then analyzed by the USU stretch test and the pizza fork test at three different intervals of aging (21 , 40, and 60 days after manufacture). This data was combined with previously collected data to show that the USU stretch test can be used to characterize the functional properties of a cheese using the parameters of FM, SEF, as well as SE0.1. It was concluded that the USU stretch test can provide a better characterization of a pizza cheese than can the pizza fork test. Whereas the pizza fork test is only able to record the distance that the cheese can stretch, the USU stretch test is capable of measuring a variety of parameters, which provides not only an indication of how far the cheese will stretch, but also other important functional properties related to the cheese, such as viscosity, elasticity, and the thickness of the strands being stretched.

No description available.

A collection of poetry and poetry comics.

Este proyecto empresarial explora la idea de negocio para la introducción de un restaurante de comida rápida saludable llamado “Pizzas Métricas” en el área de Lima metropolitana. Su actividad principal será la producción, elaboración y comercialización de pizzas artesanales con sabores variados vendidas al peso. Este formato surge de un proyecto en conjunto de los alumnos de la carrera de negocios de la Universidad Peruana de Ciencias Aplicadas (UPC). A partir de las investigaciones se determinó que existe un nicho de mercado de pizzas artesanales no satisfecho por la oferta de restaurantes de comida rápida en Lima metropolitana. La meta es captar al consumidor de pizzas con productos de alta calidad, pero con la diferencia que la presentación será exactamente con el tamaño que el cliente desee. Esto para facilitar la decisión de compra y permitir un acercamiento diferente con el consumidor, al dejarles decidir las dimensiones exactas de su pizza y brindándole la oportunidad de probarla antes de adquirirla. Para su puesta en marcha se necesitará una inversión inicial de S/ 71,678.20; distribuido en maquinaria y equipos S/ 34,080.00, herramientas S/ 2,180.00, muebles y enseres más gastos pre operativos S/ 15,418.200 y finalmente el capital de trabajo S/. 20,000.00. El financiamiento está comprendido; el 50% en un prestamos de terceros y el otro 50% de los aportes de los accionistas. Finalmente, se estima recuperar la inversión en el octavo mes de operaciones. / This enterprise project explores the business idea for the introduction of a healthy fast food restaurant called “Pizzas Métricas” in the area of Lima. Its main activity will be the production, making and selling of artisanal pizzas with various tastes sold by weight. This idea is extrapolated from a mixture of different projects from students of the Peruvian University of Applied Sciences (UPC). From research it has been determined that there is a market niche unfulfilled by the offer of the current fast food restaurants in the Lima area. Our goal is to attract the pizza consumer with high quality products with the twist that the pizza will be exactly the size the customer desires. This will ease the purchase decision and to allow a different approach to the customer by allowing them to decide the exact dimensions of their pizza and allowing them to try it buying it. The initial investment will be for S/ 71,678.20; distributed between machinery and appliances for S/ 34,080.00, tools S/ 2,180.00, furniture and other operational expenses for S/ 15,418.20 and working capital of S/ 20,000.00. The financing will be composed as follows: 50% with a loan from a third party and the other 50% from the contributions of the shareholders. Is estimated that the investment will be recovered by the 8th month of operations. / Trabajo de investigación

"Pizza - en muntlig historia. Berättelser och erfarenheter från den svenska pizzabranschen." I denna uppsats tittar jag närmare på den svenska pizzabranschen och försöker hitta rötterna till några av de egenheter som man kan stöta på när man besöker pizzerior i Sverige. Hur kommer det sig egentligen att man i princip var man än befinner sig i landet kan besöka en pizzeria med italienskt tema, som drivs av en invandrare från Mellanöstern, där du kan beställa en pizza med kebabkött och bearnaisesås, där väggarna pryds av bilder på Marlon Brando och byggarbetare i New York? Syftet med denna uppsats är att placera in detta fenomen i en större svensk social och kulturell historisk kontext. Genom intervjuer med tre olika invandrade entreprenörer i pizzabranschen, så får jag ta del av deras berättelser och erfarenheter kring hur de först trädde in i branschen samt deras bild av pizzabranschen inifrån. De beskriver en bransch som emellanåt kan vara riktigt tuff med hög stressnivå och knappa ekonomiska marginaler. Trots att såväl deras respektive inträden i branschen som deras erfarenheter av densamma skilt sig från varandra så kan vi se ett mönster där alternativa karriärvägar varit få vilket har varit en bidragande faktor till att de slutligen hamnat i pizzabranschen. Andras erfarenheter som liknar deras kan också hittas i tidigare forskning, som tillsammans med intervjuerna i denna uppsats ger en bättre förståelse för varför den svenska pizzabranschen har några av sina utmärkande drag. Uppsatsens resultat pekar i kombination med tidigare forskning mot en tvådelad förklaring. För det första så finns det specifika historiska omständigheter såsom den italienska arbetskraftsinvandringen till Sverige på 40- och 50-talet i en period av låg arbetslöshet, som inledningsvis öppnade upp möjligheter för branschen att växa samt bidrog till att forma själva branschstrukturen. Den förändrade situationen på arbetsmarknaden under 90-talet med högre arbetslöshet försvårade dock, inte minst för invandrare, att hitta andra typer av jobb. Som ett resultat av detta så kom nya grupper av invandrare, ofta från Mellanöstern, att arbeta i branschen i betydligt högre utsträckning. Detta har sedan bidragit till att forma branschen till det vi ser idag. / "Pizza - an oral history. Tales and experiences from the Swedish pizza business." In this essay, I take a closer look at the Swedish pizza business and try to figure out the roots of some the peculiarities you can encounter at a pizzeria in Sweden. How can it be that almost everywhere you go, you’re able to find an Italian themed pizzeria, run by an immigrant from the middle east, where you can buy a pizza with kebab meat and Béarnaise sauce surrounded by pictures of Marlon Brando and workers in New York? The purpose of the essay is to put this phenomenon within a larger Swedish social and cultural historical context. Through interviews with three different immigrant entrepreneurs in the pizza business in Sweden, I get to share their stories and experiences of how they first got into the business as well as how the see the business from within. They all have in common that their different social networks have played a big role regarding their entry in the business. They also describe a business that sometimes can be really tough with lots of stress and tight financial margins. Even though their respective entrances into the business as well as their experiences from the business differ from each other we can see a pattern where alternative career opportunities have been scarce which was a contributing factor to them ending up in the pizza business. Other experiences similar to theirs can also be found when looking at the earlier research, which in combination with the interviews in this essay, gives a better understanding of why so many immigrants work in the pizza business. Regarding the question why the Swedish pizza business has some of its distinguished features. The results combined with prior research hint at an explanation in two parts. First there are specific historical circumstances such as Italian labor immigration to Sweden in the 40s and 50s as well as low unemployment, initially opening up opportunities for the business to grow and shaping its organizational structure. However, the changing situation in the labor market during the 90s with higher unemployment made it harder, especially for immigrants, to find other kinds of work. As a result, new groups of immigrants, most notably from the middle east, ended up in the business, shaping it into what it is today.

This research paper is submitted to the Department of Geography in fulfillment of the requirements of Geography 4C6. / This study examined the trade area of a Hamilton restaurant in an attempt to determine the relevance of theoretical models in predicting trade areas based on delivery records. Through the use of four trade area models, a comparative study was devise for 'Chicago Style Pizza' restaurant. The findings were based on delivery records. Since delivery records were used, the distance factor that is used in most models is eliminated. The models that were used were a population demand, Market Penetration Model, Intervening Opportunity Model and a Spatial Interaction Model. The use of a Geographical Information System was used to predict surface demands for the Market Penetration Model and the Spatial Interaction Model. It was determined that classical models of trade area analysis had only a slight relevance in delimitating the trade areas of the store in question when compared to the actual trade area of 'Chicago Style' based on delivery records. / Thesis / Bachelor of Arts (BA)

by Nicholas T.H. Jim. / Thesis (M.B.A.)--Chinese University of Hong Kong, 1993. / Includes bibliographical references (leaf 48). / ABSTRACT --- p.i / TABLE OF CONTENTS --- p.ii / LIST OF ILLUSTRATIONS --- p.v / ACKNOWLEDGMENTS --- p.vi / Chapter / Chapter I. --- INTRODUCTION --- p.1 / Company Background --- p.1 / Scope and Objectives --- p.2 / Methodologies --- p.4 / Chapter II. --- EVALUATION OF EXISTING POS SYSTEM --- p.5 / Definition of POS System --- p.5 / Performance of Existing POS System --- p.7 / Chapter III. --- CRITERIA FOR POS SYSTEM SELECTION --- p.12 / Bas i c Criteria --- p.12 / Price --- p.16 / Reputation of Supplier and its Principal --- p.16 / Techno logy of the POS System --- p.16 / Chapter IV. --- IDENTIFICATION AND EVALUATION OF POS SYSTEM --- p.18 / Identification of POS Systems --- p.18 / New Tech POS System --- p.18 / POS System --- p.22 / Remanco Vision System --- p.25 / Micros 8700 POS System --- p.28 / Chapter V. --- DECISION MAKING --- p.33 / Second Phase Evaluation --- p.33 / Final Decision Making --- p.37 / Cost and Benefit Analysis --- p.38 / Chapter VI. --- IMPLEMENTATION PLAN --- p.40 / Swopping of POS Systems --- p.40 / Price Negotiation Tactics --- p.42 / Installation of New POS System --- p.44 / Review Meetings with Supplier --- p.44 / Chapter VII. --- CONCLUSION --- p.45 / BIBLIOGRAPHY --- p.47

This thesis presents results on the theoretical description of ion acceleration using ultra-short ultra-intense laser pulses. It consists of two parts. One deals with the very general and underlying description and theoretic modeling of the laser interaction with the plasma, the other part presents three approaches of optimizing the ion acceleration by target geometry improvements using the results of the first part. In the first part, a novel approach of modeling the electron average energy of an over-critical plasma that is irradiated by a few tens of femtoseconds laser pulse with relativistic intensity is introduced. The first step is the derivation of a general expression of the distribution of accelerated electrons in the laboratory time frame. As is shown, the distribution is homogeneous in the proper time of the accelerated electrons, provided they are at rest and distributed uniformly initially. The average hot electron energy can then be derived in a second step from a weighted average of the single electron energy evolution. This result is applied exemplary for the two important cases of infinite laser contrast and square laser temporal profile, and the case of an experimentally more realistic case of a laser pulse with a temporal profile sufficient to produce a preplasma profile with a scale length of a few hundred nanometers prior to the laser pulse peak. The thus derived electron temperatures are in excellent agreement with recent measurements and simulations, and in particular provide an analytic explanation for the reduced temperatures seen both in experiments and simulations compared to the widely used ponderomotive energy scaling. The implications of this new electron temperature scaling on the ion acceleration, i.e. the maximum proton energy, are then briefly studied in the frame of an isothermal 1D expansion model. Based on this model, two distinct regions of laser pulse duration are identified with respect to the maximum energy scaling. For short laser pulses, compared to a reference time, the maximum ion energy is found to scale linearly with the laser intensity for a simple flat foil, and the most important other parameter is the laser absorption efficiency. In particular the electron temperature is of minor importance. For long laser pulse durations the maximum ion energy scales only proportional to the square root of the laser peak intensity and the electron temperature has a large impact. Consequently, improvements of the ion acceleration beyond the simple flat foil target maximum energies should focus on the increase of the laser absorption in the first case and the increase of the hot electron temperature in the latter case. In the second part, exemplary geometric designs are studied by means of simulations and analytic discussions with respect to their capability for an improvement of the laser absorption efficiency and temperature increase. First, a stack of several foils spaced by a few hundred nanometers is proposed and it is shown that the laser energy absorption for short pulses and therefore the maximum proton energy can be significantly increased. Secondly, mass limited targets, i.e. thin foils with a finite lateral extension, are studied with respect to the increase of the hot electron temperature. An analytical model is provided predicting this temperature based on the lateral foil width. Finally, the important case of bent foils with attached flat top is analyzed. This target geometry resembles hollow cone targets with flat top attached to the tip, as were used in a recent experiment producing world record proton energies. The presented analysis explains the observed increase in proton energy with a new electron acceleration mechanism, the direct acceleration of surface confined electrons by the laser light. This mechanism occurs when the laser is aligned tangentially to the curved cone wall and the laser phase co-moves with the energetic electrons. The resulting electron average energy can exceed the energies from normal or oblique laser incidence by several times. Proton energies are therefore also greatly increased and show a theoretical scaling proportional to the laser intensity, even for long laser pulses.

This thesis presents results on the theoretical description of ion acceleration using ultra-short ultra-intense laser pulses. It consists of two parts. One deals with the very general and underlying description and theoretic modeling of the laser interaction with the plasma, the other part presents three approaches of optimizing the ion acceleration by target geometry improvements using the results of the first part. In the first part, a novel approach of modeling the electron average energy of an over-critical plasma that is irradiated by a few tens of femtoseconds laser pulse with relativistic intensity is introduced. The first step is the derivation of a general expression of the distribution of accelerated electrons in the laboratory time frame. As is shown, the distribution is homogeneous in the proper time of the accelerated electrons, provided they are at rest and distributed uniformly initially. The average hot electron energy can then be derived in a second step from a weighted average of the single electron energy evolution. This result is applied exemplary for the two important cases of infinite laser contrast and square laser temporal profile, and the case of an experimentally more realistic case of a laser pulse with a temporal profile sufficient to produce a preplasma profile with a scale length of a few hundred nanometers prior to the laser pulse peak. The thus derived electron temperatures are in excellent agreement with recent measurements and simulations, and in particular provide an analytic explanation for the reduced temperatures seen both in experiments and simulations compared to the widely used ponderomotive energy scaling. The implications of this new electron temperature scaling on the ion acceleration, i.e. the maximum proton energy, are then briefly studied in the frame of an isothermal 1D expansion model. Based on this model, two distinct regions of laser pulse duration are identified with respect to the maximum energy scaling. For short laser pulses, compared to a reference time, the maximum ion energy is found to scale linearly with the laser intensity for a simple flat foil, and the most important other parameter is the laser absorption efficiency. In particular the electron temperature is of minor importance. For long laser pulse durations the maximum ion energy scales only proportional to the square root of the laser peak intensity and the electron temperature has a large impact. Consequently, improvements of the ion acceleration beyond the simple flat foil target maximum energies should focus on the increase of the laser absorption in the first case and the increase of the hot electron temperature in the latter case. In the second part, exemplary geometric designs are studied by means of simulations and analytic discussions with respect to their capability for an improvement of the laser absorption efficiency and temperature increase. First, a stack of several foils spaced by a few hundred nanometers is proposed and it is shown that the laser energy absorption for short pulses and therefore the maximum proton energy can be significantly increased. Secondly, mass limited targets, i.e. thin foils with a finite lateral extension, are studied with respect to the increase of the hot electron temperature. An analytical model is provided predicting this temperature based on the lateral foil width. Finally, the important case of bent foils with attached flat top is analyzed. This target geometry resembles hollow cone targets with flat top attached to the tip, as were used in a recent experiment producing world record proton energies. The presented analysis explains the observed increase in proton energy with a new electron acceleration mechanism, the direct acceleration of surface confined electrons by the laser light. This mechanism occurs when the laser is aligned tangentially to the curved cone wall and the laser phase co-moves with the energetic electrons. The resulting electron average energy can exceed the energies from normal or oblique laser incidence by several times. Proton energies are therefore also greatly increased and show a theoretical scaling proportional to the laser intensity, even for long laser pulses.