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Acceptance and benchmark tests will provide important assurances that an automation system will meet defined performance requirements. Three acceptance tests should be required by a library and performed by the vendor: 1) a system reliability acceptance test, 2) one or more functional performance acceptance test, and 3) a full load response time acceptance test. Additionally, a library may require that benchmark tests be conducted after a vendor has been selected, but before a computer is installed in the library, if the vendor does not have installed systems comparable to the library's requirements, or if other similar systems have not previously met the library's performance objectives.

This paper aims to present a conceptual framework of how software teams can leverage the implicit information of implemented acceptance tests to cater to the needs of decision makers. The research questions on this framework were how business stakeholders can receive project status information in an intuitive way and how this framework can guarantee the traceability of tests to requirements.

The conceptual framework delineates the design of an acceptance test framework in three aspects: how the requirements model reflects the evolving states of requirement maturity over a project, how the acceptance test model becomes synchronized with the requirements model without a traceability matrix and how the acceptance test model communicates business value to the decision makers.

In an industrial case study, the presented framework yielded the positive effects of intuitive understanding by business stakeholders, high test coverage of requirements and distinctly reduced manual quality assurance (QA) work by automated testing for browsers and mobile devices.

The presented framework can help to convince business stakeholders to approve the budget for building a testing framework because it delivers them value as a status reporting tool.

This paper is the first to describe a step-by-step approach to solving a critical problem that IT departments frequently face. The solution consists in a new way of transforming the perception of a technical framework into a reporting tool for business information by intuitive design. The idea of mapping hierarchically corresponding abstraction layers can be transferred to other engineering domains.

The paper aims at investigating whether and how the product designation of origin (PDO) label influences consumers' acceptance, attributes' perception and purchase intention of PDO foods.

The study employs an experimental lab study based on the affective test of acceptance methodology with a nine-point hedonic scale. Three PDO foods are compared with similar non-PDO samples concerning cheese, cured ham and olive oil categories.

The presence of PDO labels enhances the consumers' acceptance as well as their perception of sensory attributes. A critical role of the brand name as an enhancer of consumer acceptance also emerges, highlighting the relationship between brand-name and PDO label.

The main limitation is related to the lab study methodology, which employs a small number of participants and occurs far from a “normal” situation of consumption. The acceptance test, moreover, does not provide explanations about motives underlying the differences in consumers' perception and preferences.

Practical implications are suggested for food companies concerning the management of both PDO labels and brand strategies and the product's properties that could improve the sensory perception of consumers and their overall product's acceptance.

The study contributes to the debate on consumer behaviour towards PDO foods by adding evidence about the positive influence of such a certification on individual preferences on the basis of a sensory methodology that has been little employed for studying the domain of product certifications.

The present study aims to examine how adjustments to utility analysis (UA) estimates and restructuring UA information to include a tabular format affect managerial acceptance of a selection test.

Managers across organizations (n=185) indicated whether they would accept and implement a new selection test based on a hypothetical scenario. They were randomly assigned to different scenarios based on UA dollar estimate size and visual format of the information.

Overall, managers were indifferent to the dollar size of the UA estimate and were not influenced by presentation format. Managers did report use of UA information when making decisions and qualitative analyses revealed several patterns that help explain why this information was useful.

When presenting UA information, practitioners should reexamine how they build support for both sides of the benefits‐costs equation, potentially adding information beyond UA dollar amounts such as legal liability and company reputation.

The quandary remains regarding how to communicate the value of human resource initiatives to organizational stakeholders. The paper adds to the literature by investigating two variables not previously examined, the size of UA dollar estimates and the format used to present UA information. More importantly, the study incorporates a unique qualitative component to better understand managers' use or non‐use of UA and corresponding rationale.

The aim of the paper is to compare consumer acceptance, sensory analysis and volatile compounds of caiman meat with regard to surubí fish and chicken meat.

Caiman tail, chicken thigh and surubí meats' cuts were cooked in a pan with little oil and salt. The affective tests of acceptance (9-points hedonic scale) and preference ranking were evaluated by 80 consumers. Sensory analysis carried out by eight trained panelists described attributes' intensities on an unstructured linear scale (0–150 mm). Volatile compounds were analysed by solid-phase micro-extraction and gas chromatography/mass spectrometry GC–MS.

Caiman meat had good acceptance values of 6–7 (“like slightly” to “like moderately”), being similarly preferred to surubí but less than chicken. The ratings of bitterness, hardness, fibrous appearance, fibrous texture and cohesiveness were higher and raw colour, characteristic flavour and oiliness were lower in caiman's meat than in the others. Caiman meat had lower juiciness than chicken but similar to surubí. Caiman showed lower levels of aldehydes than chicken, lower level of hydrocarbons and higher levels of acids and esters than the other meats. Alcohols, mainly found in caiman and chicken meat, were positively associated to aroma acceptance. Hydrocarbons, mainly found in surubí meat, were positively associated with the characteristic flavour and negatively correlated with aroma acceptance. Volatile composition of meats was related to their sensory attributes and consumer acceptance.

Given that caiman meat showed similar acceptance and preference to that of surubí, it could be considered a good quality meat, helping promote current programmes of sustainable use of natural resources.

Selecting an optimal quality assurance (QA) process can have significant implications on the long-term durability and lifecycle costs of transportation projects. Currently, the approaches used by state departments of transportation (DOTs) to optimize QA are undocumented and the impact of project-specific factors are unknown. The paper aims to discuss these issues.

State-of-practice was documented via a review of DOT guidance documents, standard specifications and minimum sampling and testing requirements; a survey of 58 state DOT representatives; and interviews with eight DOTs.

DOT approaches to QA management are very diverse but can be organized into five levels that range from ad hoc visual inspection of materials to DOT-managed sampling and testing. Project size, location and complexity have strong influence on the selection of a QA approach, but DOT demographics and project delivery method are less significant.

Present approaches to the selection of a QA approach are generally informal, subjective and do not involve formal risk analyses. A data-driven approach for transportation projects is clearly needed.

Understanding how state DOTs approach QA method selection will serve as a foundation for new methods of QA optimization.

This study aims to investigate consumer acceptance for a set of innovations that can be applied to the production process of extra-virgin olive oil. The final purpose is to verify whether, and to what extent, consumer acceptance of innovations varies depending on the type of technology used and the profile of consumers.

A cross-sectional consumer survey has been carried out in Italy. A structured questionnaire was administered to a national representative sample of individuals who are responsible for grocery shopping (N = 1,003). Consumer acceptance for a set of ten innovations has been measured. Statistical differences between the various measures have been analysed through pairwise comparisons using Wilcoxon's signed-rank test, and subsequent effect sizes have been estimated. A cluster analysis has been also performed to distinguish consumer segments with different response patterns.

The results showed that the type of technology affects significantly the level of consumer acceptance of the tested innovations. In addition, high heterogeneity has been detected among consumer responses, and this leads to identify three consumer segments with different response patterns.

The study is focused on extra-virgin olive oil, which is one of the most important traditional food product in Mediterranean countries. This is the first study where several innovations for extra-virgin olive oil were jointly tested and compared for acceptance through a survey on a nation-wide representative sample of consumers.

A surge of library activities and technological advances have increased the demand for data accuracy and agility among library clientele. Therefore, novel approaches are needed to extend library services. This paper aims to introduce the implementation of a prototype mobile library application (app) designed using an in-house open source system, Koha.

This paper presents a case study using a metamorphosis process to create mobile apps. This case study is tested based on the library services with a set of activities during the system acceptance test (SAT) and also user acceptance test (UAT). An application programming interface (API) used to support two-way communication, including system-to-component and system-to-system connectivity. The design, features and advantages of this mobile app are discussed, illustrated and analyzed. The case study reports the mobile app version development from the Koha Open Source Library Information System.

The app was tested using user acceptance test (UAT) and system acceptance test (SAT) by library staffs who found it functional, accessible, appealing and useful. Features such as Online Public Access Catalog search, library collection scanning, patron accounts, patron personal book collection, circulation, librarian chat, QR codes for borrowing books, social media integration and notifications of library activities and events were successfully tested. This process was useful for the creation of a mobile app based on the existing library System-Koha Open Source System.

This study is limited to a case study of a national university in Malaysia.

This study has some practical implications for implementing library mobile applications, e.g. it will encourage librarians to implement library applications in libraries.

This study is useful for mobile developers and libraries that plan to offer mobile library services to their patrons. This paper presents a case study of metamorphosis existing process of library open source System-Koha Open Source System.

People are increasingly concerned about food and health and are seeking enriched products. One way to add nutritional value to yogurt consists of the addition of nutritional flour. However, it is necessary to optimize formulations that meet the consumers’ expectations. Thus, the purpose of this paper is to aim at sensory optimization of a strawberry yogurt enriched with different flours.

The optimal concentrations of each flour were defined using the Just-about-right-scale test. Then, an acceptance test was used to assess the samples at optimal concentrations.

It was observed that the strawberry yogurt should include 1.275 percent golden flaxseed flour, 1.093 percent green banana flour, 1.075 percent eggplant flour and 3.420 percent oatmeal flour. All formulations had good acceptability and the yogurt added with the addition of golden flax flour and the traditional product received similar sensory acceptance. Thus, it is possible to add nutritional value to strawberry yogurt by maintaining its sensory quality.

More detailed studies on the shelf-life of yogurt are necessary to enable the incorporation of flours into yogurt as heat, light and oxygen can reduce the beneficial effects of flours. Therefore, researchers should test the proposed propositions further.

Optimization of an enriched yogurt is a good alternative to provide a product that meets consumers’ expectations, besides adding value to the product. However, there are technological challenges when adding functional components in foods. Thus, this study aimed at sensory optimization of a strawberry yogurt enriched with different flours.

The authors aimed to provide a healthy product to the market as well as contribute toward product variety in the market.

There are few studies in respect to the sensory aspects of enriched yogurts. Therefore, this work will aid future studies, supporting the optimization of functional products and contributing toward product variety in the market.

The purpose of this paper is to optimise and characterise the sensory aspects of gelatos flavoured with different types of coffee preparations (brewed, espresso and soluble), to select the most acceptable formulation and investigate the influence of hedonic claims on the consumer acceptance of this product.

First, the optimal concentration of each coffee type (brewed, soluble and espresso) to be added to the gelato was determined using the just-about-right scale. Second, the acceptance and purchase intentions towards gelatos flavoured with different concentrations of each type of coffee were determined. Finally, the most acceptable concentration for each flavour was selected based on purchase intentions and three other hedonic claims (i.e. texture, flavour and overall impression).

The estimated optimal concentrations of coffee (in relation to syrup) were found to be 111.09, 135.31 and 59.38 per cent for brewed, espresso and soluble coffee, respectively. Gelatos flavoured with soluble coffee were accepted more readily and associated with higher purchase intentions based on the evaluated sensory attributes (i.e. colour, taste, texture, softness and overall impression). The sensory perceptions towards these gelatos did not change significantly based on the evaluated hedonic claims (“coffee”, “soluble coffee” and “gourmet coffee”). This reveals that consumers may not be influenced by specific information and/or hedonic claims in the case of coffee gelatos.

Besides encouraging the availability of a variety of coffee products on the market, this work also supports future studies aimed at the optimization of coffee products from a sensory perspective.