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In Nigeria, local fabricators of agro‐processing equipment have designed and manufactured various improvised versions of imported bread‐baking machines without due ergonomic considerations. Also, most of the processes of bread baking in Nigeria largely involve manual materials handling, which continues to represent a major loss source in the work place. The manual operations besides being uncomfortable are characterized by low output and unhygienic products. A study was therefore conducted in three southwestern states of Nigeria with the purpose of evaluating the energy requirements and man‐machine relationships in bread‐baking operations.

The study, which lasted over one year, involved the use of three fuel sources namely, firewood, electricity and cooking gas during bread baking operations. Questionnaire and physical measurements were employed for data collection from 50 bakeries randomly selected within the study area. The data points include the environmental and body temperatures, anthropometrical data, bio data, injury data, metabolic and production measurements.

The results of the study revealed that bread‐baking with wood as energy source required the highest energy (6.15 kJ/min) compared with 3.37 kJ/min and 1.52 kJ/min obtained with gas and electricity as sources of energy, respectively. The cost of energy per kg of baked bread was 7.58 with cooking gas followed by 6.05 for electricity and 5.05 for wood in that order. The average baking rate (BR) using firewood, gas and electricity as energy sources were, respectively, 11.92, 17.97 and 20.58 kg/h. Analysis of metabolic data showed moderate (not to a lethal level) increase in the subjects' body temperatures, blood pressures and heart rates after bread‐baking operations.

The study suggests that bread‐baking operations could be categorized as a light grade work and that the use of electricity as energy source is the most appropriate in terms of bread‐BR and unit energy requirement.

Paint drying is a very important process in an industry where shorter drying time for productivity and lower energy consumption for production cost are required while maintaining the product’s painting quality. In the present study, a drying process in a line-type paint drying furnace equipped with nozzles for hot air supply and moving conveyer belt to dry painted automotive parts is numerically simulated for the flow and heat transfer inside the furnace to evaluate the quality of the drying or baking at the end of the drying process in a production line.

A baking window for a specific paint is used for judging the local degree of baking (DOB) of the painted parts, which can be useful to identify under-baked or over-baked locations of the painted parts, and hence the quality of the baking process.

Numerical results of a time history of temperatures at two monitoring points on the painted parts were obtained and compared to the measured data in an actual furnace and showed good agreement. Three types of paints were considered in the present study and numerical results showed different drying characteristics. In addition to the original furnace nozzle configuration, two more furnace nozzle configurations with different numbers, direction and speed of hot air supply were simulated to improve the furnace’s drying performance. As a result, a newly suggested nozzle configuration with quick drying paint can give us a remarkable improvement in surface averaged DOB compared to the original nozzle configuration with original paint.

The present simulation technique and DOB methodology can be used for the optimal design of a drying furnace.

The purpose of this study is to standardize baking time–temperature processing of nutritional carabeef cookies to improve carabeef meat consumption for malnourished women and children.

Preliminary trails were done to optimize carabeef powder level replacing refined wheat flour to develop carabeef cookies. The selected carabeef cookies on the basis of sensory evaluation were baked at three different baking time–temperature combinations viz. 150-160°C for 35-40 minutes, 170-180°C for 25-30 minutes and 190-200°C for 15-20 minutes. These three treatments were evaluated for various physicochemical properties, proximate analysis, color values, instrumental texture parameters and sensory evaluation.

Mean pH, diameter and proximate parameters like moisture, protein, fat and ash percentage had no significant difference at a higher baking temperature, whereas mean cooking yield, thickness values decreased, while spread ratio values increased significantly. Instrumental textural parameters, such as hardness, shear force and adhesiveness values increased significantly. Mean yellowness values had no significant difference, whereas mean redness, hue angle and chroma values increased in significant (p < 0.05) manner with a higher baking temperature and lower time combinations. All sensory attributes scores decreased at a higher baking temperature. Carabeef cookies containing 50 per cent carabeef powder and baked at 150-160°C for 35-40 minutes were selected as best treatment.

The experiment can be further carried out to improve functional properties with the addition of various fiber sources and fat replacers.

Cookies as snack foods have played a vital role in life of human as antiquity and are very much relished by large section of society. The incorporation of carabeef meat may be a very good option to cope up with malnutrition and hunger as well as to improve the consumption pattern of highly nutritional buffalo meat. Carabeef cookies baked at an optimum temperature–time combination had higher nutritional content and acceptability and, thus, could be commercialized to improve socio-economic status and health of consumers.

With the advent of micro‐satellites technology, passive thermal controls in the form of surface coatings have become important for onboard thermal management. The thermal coatings, however, suffer outgassing and mass loss due to their direct exposure to harsh thermal environment and high vacuum in space. The purpose of this paper is to discuss testing and evaluation on outgassing of AA6061‐T6 specimen surfaces treated with various types of anodized coatings of different thicknesses and the related mass loss before and after thermal exposure.

Samples of chromic acid, polytetrafluroethylene polymer, and black‐ and brown‐colour anodized aluminum coupons were subjected to high vacuum (∼1×10⁻⁶ mbar), before and after thermal baking at 120°C. Spectrum analysis of the outgassed material to know their quantities and proportion was conducted subsequently using a Quadrupole mass analyzer.

The surface coatings under study complied with the spacecraft requirements for the mass loss of less than 1 percent of the total mass of the coating material used for that surface. The mass spectrum analysis of the outgassed material indicated that the majority of the coating mass loss was on account of water vapours and organic solvents like ethylene.

These results provided a good insight into the reliability of the coating materials studied and the bonding between the aluminum substrates and the coatings.

The coatings and the technology needed for their application on aluminum are readily available. The present work on outgassing and mass loss in a simulated space environment will provide useful insight on their usage for micro‐satellites.

This paper aims to review the types of pizza and the functionality of basic ingredients of pizza with special focus on the effects of pizza toppings on health.

Phenomenological research has raised awareness and increased insight into the role of various pizza ingredients and health benefits of different pizza toppings and consequently pizza is called a “functional food”. The approach is based on observation of the online research, a close watch on the pizza industry, analysis of research papers in journals, and brainstorming research on the effect of packaging on the quality of different pizza ingredients with a co‐researcher for four years.

The changing life patterns and food habits of people and their preferences have catapulted the market to grow for convenience and fast foods. Pizza is one of the most popular family foods worldwide and has gained widespread consumer acceptance as a healthy and convenience food. It is a multi‐component product with composite number of toppings. It provides an array of nutrients in significant amounts, in relation to its energy and fat content, making it a nutrient‐dense food. It is cheap and can be delivered in a very short time. In particular, pizza supplies 30 per cent of the USA recommended daily allowance of vitamins A, C, B₂, calcium and protein. It contains 50 per cent of vitamin B₁ and 35 per cent of iron. Furthermore, pizza has anticancerous effects beyond the basic nutrition it provides, because of the potent antioxidant lycopene present in tomatoes.

This paper offers a holistic view that would guide a reader to identify the beneficial effects of pizza.

This article looks at how capital equipment innovations are adopted. The reception of innovations by adoptors and non‐adoptors provides “profiles” of the characteristics of innovations, which can highlight good selling features and identify markets.

The purpose of this paper is to analyze and critique the growing literature on record‐keeping practices in Mesopotamia and ancient Egypt with a particular focus on processes of ancient accountability, and provide a research agenda for future work.

Analyzes the contributions of accounting historians in this area as well as the research conducted by Assyriologists and Egyptologists. Our analysis emphasizes the embeddeness of ancient processes of accounting and accountability in their wider contexts.

A framework is proposed comprising levels and spheres of accountability. The levels of accountability consist of: hierarchical; horizontal; and self, all entailing both accounting and non‐accounting elements. Furthermore, accountability is analyzed at three spheres: the individual‐state, the state‐individual, and the individual‐individual.

Further research in this area might examine issues such as the temporal dimension of accountability and whether more precise time measures than those reported in the extant literature were enforced in ancient economies; how the ancients dealt with differences between actual and expected measures; examination on the extent to which accountability exerted an impact on, and the role of accounting in, ordering the lives of individuals and communities; and examination of the trajectories of accounting and accountability across different historical episodes.

The purpose of this paper was to evaluate the quality characteristics of white button mushroom powder enrichment in sponge cake. The developed product can be a promising inclusion in the convenience functional foods and would serve the purpose of improving nutritional status of consumers.

Cakes containing graded levels of agaricus bisporus (white button mushroom) powder were prepared by replacing wheat flour with 10, 20, 30, 40 and 50 per cent mushroom powder. The effect of mushroom powder supplementation on physical, nutritive and sensory quality of the cakes was evaluated and analyzed statistically using Agres-Agdata software.

Batter density and specific volume of cake samples decreased with increasing levels of mushroom powder in the formulation, which is contrary to the knowledge that they are inversely proportional. For 20 per cent enrichment, batter density and specific volume decreased by 8.23 and 5.79 per cent, respectively. There was no significant difference in individual organoleptic attributes of cake samples up to a level of 20 per cent fortification of mushroom powder, with significant nutrient enrichment (p > 0.05).

Replacing flour in cakes has been tried with many protein-rich ingredients to improve the nutritional quality of cake although with limiting success when it comes to sensorial acceptability. Mushroom powder was incorporated in the formulation to enrich sponge cakes. The processing technology will also reduce post-harvest losses in mushrooms and improve the nutritional status of society.

This paper discusses how the grain size of plated copper changes as time passes by observing the copper surface topography after surface treatment with a roughening agent. This paper also discusses how the time until the recrystallization terminates depends on the amount and type of plating additives as well as current density. The results agree with the known mechanism of grain growth. As a result of our experiments, the best process to gain the optimal surface topography is proposed. We firmly believe that this paper will contribute to the improvement in quality control of the copper surface treatment process, which will in turn lead to the fabrication of PCBs and plastic packages with higher reliability.

Management, business studies, entrepreneurship, public relations or communications.

This case study is suitable for certificate, diploma and degree programmes in management, business studies, entrepreneurship, public relations or communications.

In this case study, there are three issues related to the halal controversy with the Sarawak layered cake that aimed at business competitiveness, namely, business perseverance during turbulent times; creativity and innovation for business growth; and expansion strategy. The halal controversy of an imported butter affected Di Wannie's business to a great extent. The “Imported X” butter was then declared to be halal after further investigation by the Islamic Advisory Committee, but the business impacts from the controversy took longer to vanish.

By the end of the discussion, students should have a clear concept of the various elements that constituted Di Wannie's business strategies, as well as the elements that constituted a Sarawak layered-cake industry strategy. Students should realize that the business model for a cake and pastry company is more complex because it not only involves building competency in cake production and marketing but also involves continuous innovation in recipe and baking process development, experimentation, sensitivity and ethical consumerism.

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