1. REVIEW ON PROJECT WORK Measurement… Prof. Andras Fekete Department of Physics and Control Corvinus University of Budapest

2. CONTENT OF THE REVIEW 1.Introduction 2.Literature 3.Objective 4.Materials and Methods 5.Results and Discussion 6.Conclusions (Proposals) 7.References

3. BASIS 1.Either: own measurements, tests performed 2.Or: studying literature, Internet, etc. - publications on research work - homepage of manufacturers - food processing companies - instrument manufacturers (generally manufacturers demonstrate different research works performed with their instruments, eg. Alpha Mos and others) - books, etc. Main point: several publications should be studied

4. TOPIC OF THE REVIEW -Changes in fruit (apple/pear/apricot/peach, etc.) firmness during storage -Relationship between moisture content and firmness of fruits (apples/pears/apricots/peaches, etc.) -Relationship between sugar and acid content of fruits (apples/pears/apricots/peaches, etc.) -Change in bread firmness during storage -Change in bread rheological properties during storage -Comparison of firmness of wheat and rye breads -Comparison of firmness of different cheese products -Analyzing either mechanical, or rheological properties of a definite food -Etc.

5. INTRODUCTION -Description of the topic -Importance of the topic (from food quality, safety, cost, consumer preference, etc. point of view -Measurement aspects -Food quality aspects -New ideas, products -New processing procedures -etc.

6. LITERATURE Identification of the source: - authors (year) - other sources: if internet, identification of the homepage and date Summary of the cited publications, conclusions, detailed importance of the topic The cited publications, homepages, etc. should be identified under REFERENCES (authors, year, title, name of the journal, vol., no., page

7. OBJECTIVE Only the objectives, - no introduction needed here - Main objective/objectives of the review (what should be achieved?) - Purposes: several main purposes can be defined - Tasks: several tasks to be performed (actually what will be done/measured/determined?)

8. MATERIALS AND METHODS Materials: detailed description of the materials, such as: - source of origin (commercial, experimental, special purpose, etc.) - number of products or samples, size, shape, mass, etc. - further physical, chemical and microbiological properties, - further important characteristic

9. MATERIALS AND METHODS Instrumentation, machines, equipments, etc.: - type - principle of operation - test conditions required - accuracy of the measurement - technical data

10. MATERIALS AND METHODS Methods: - Measurement methods - measurement conditions: temperature, relative humidity, etc. - Methods of data processing, evaluation of the results: - applied chemometrics: mean value, deviations, standard deviation, extreme values (min., max.), etc.

11. RESULTS AND DISCUSSION Results: Demonstration of the results: - using different functions, approximation by different equations - regression analysis, coefficient of correlation, coefficient of variance, etc. - diagrams (preferred): y variable versus x variable - tables (if necessary for detailed presentation of data and results!)

12. RESULTS AND DISCUSSION Discussion: - explanation of the relationships between the variables - characterization of the tendencies determined - benefits based on the results - drawbacks according to the results

13. CONCLUSIONS, PROPOSALS Conclusions: -summarizing the most important results and achievements -reasonable to support by mathematical statistics, to confirm the reliability of the results Proposals: - for further research - for practical applications, maybe for industry, consumers, etc.

14. REFERENCES Each source (publication, article, book, internet source, homepage, etc.) should be shown under REFERENCES and with special respect to the identification data of the definite publication: e.g.: Manabendra Bhuyan (2007): Measurement and Control in Food Processing, CRC Taylor & Francis, Taylor & Francis Group, Boca Raton, London, New York, 340.