The Experts below are selected from a list of 21 Experts worldwide ranked by ideXlab platform

Freilich Zoe - One of the best experts on this subject based on the ideXlab platform.

  • Malted Milk
    Bard Digital Commons, 2011
    Co-Authors: Freilich Zoe
    Abstract:

    Malted Milk Photographs by Zoe Freilich These photographs, taken throughout the past year in various places including California, Montana, and New York, are explorations of American popular culture and its physical landscape. Like the-two minute pop song, they reframe and dislocate and re-contextualize mundane places. I ventured into the transient world of motels—a world replete with iconography that reeks of despondency. I was attracted to these particular moments, on a very basic level, for their aesthetic value. They are evidence of a world made up of too familiar symbols and decrepit surfaces. The title “Malted Milk,” taken from a Robert Johnson song, refers to a sugary, and in a sense, too-innocent way of “driving my blues away.” The traces of forlornness—a feeling rhythmically ensconced in a blues song—that pervades the photographs seeps out of the feeling of estrangement I experienced as I captured these scenes of loneliness. The project represents my attempt of looking at the relationship between an actual location and the repeated image of that place, similar to the sort of effect you get when you repeat a word over and over again until its meaning warbles and refracts and becomes lost. **Please note: While no online version of this project is available, there is a printed book for this project that is available at Stevenson Library. You can ask at the reference desk for access

H K G Punchihewa - One of the best experts on this subject based on the ideXlab platform.

  • development of a layout model suitable for the food processing industry
    Journal of Industrial Engineering, 2016
    Co-Authors: W N C Wanniarachchi, R A R C Gopura, H K G Punchihewa
    Abstract:

    The food processing industry is a subset of the manufacturing sector with unique challenges. Among these, ensuring food hygiene and preventing contamination are two issues of prime importance. Hence, designers have to overcome such challenges when designing facilities suitable for food processing. The paper formulates a model that simplifies the layout planning process for the food processing facilities (FPF) in order to help the designers. A generalised framework that helps to visualise the Facilities Layout Problem (FLP) was initially developed. A layout model for FPF was then developed considering the unique features that need to be present in the layout. The model classifies the areas of FPF into five: primary, secondary, utilities, warehouse, and administration based on the activities and the level of risk present in food processing. It further proposes specific locations for the five sections in the factory layout. In order to test the performance of the framework and the model, a case study was conducted in a Malted Milk powder processing facility in Sri Lanka by changing its layout according to the proposed model. The framework and the model showed promise in its implementation. However, the approach and the layout model need to be evaluated in further cases in order to ascertain their usability and performance.

W N C Wanniarachchi - One of the best experts on this subject based on the ideXlab platform.

  • development of a layout model suitable for the food processing industry
    Journal of Industrial Engineering, 2016
    Co-Authors: W N C Wanniarachchi, R A R C Gopura, H K G Punchihewa
    Abstract:

    The food processing industry is a subset of the manufacturing sector with unique challenges. Among these, ensuring food hygiene and preventing contamination are two issues of prime importance. Hence, designers have to overcome such challenges when designing facilities suitable for food processing. The paper formulates a model that simplifies the layout planning process for the food processing facilities (FPF) in order to help the designers. A generalised framework that helps to visualise the Facilities Layout Problem (FLP) was initially developed. A layout model for FPF was then developed considering the unique features that need to be present in the layout. The model classifies the areas of FPF into five: primary, secondary, utilities, warehouse, and administration based on the activities and the level of risk present in food processing. It further proposes specific locations for the five sections in the factory layout. In order to test the performance of the framework and the model, a case study was conducted in a Malted Milk powder processing facility in Sri Lanka by changing its layout according to the proposed model. The framework and the model showed promise in its implementation. However, the approach and the layout model need to be evaluated in further cases in order to ascertain their usability and performance.

Matthew D. Campbell - One of the best experts on this subject based on the ideXlab platform.

  • The Effect of Bifidobacterium on Reducing Symptomatic Abdominal Pain in Patients with Irritable Bowel Syndrome: A Systematic Review
    Probiotics and Antimicrobial Proteins, 2019
    Co-Authors: Charlotte Pratt, Matthew D. Campbell
    Abstract:

    Probiotics, specifically Bifidobacteria , may improve abdominal pain in patients with irritable bowel syndrome (IBS); however, results from randomised controlled trials (RCTs) are conflicting. Here, we systematically reviewed the efficacy of Bifidobacteria on abdominal pain in IBS. We searched MEDLINE, EMBASE and the Cochrane Controlled Trials Register from inception to 20 May 2019, without language or date restrictions. The search strategy comprised of the combination of three concepts: supplementation, abdominal pain, and IBS. Inclusion criteria included double-blind placebo-controlled RCTs featuring Bifidobacteria supplementation in Rome-diagnosed IBS patients. A total of 8 RCTs involving a total of 1045 patients with Rome diagnosed IBS were included. The dose of total Bifidobacteria ranged from 10^6 to > 10^11 cfu (colony-forming unit) and duration of supplementation ranged between 2 and 8 weeks. Bifidobacteria was delivered through either intake of fermented Milk products, encapsulation or via a Malted Milk beverage, with all studies assessing abdominal pain via a visual analogue Likert scale. From the studies included, 50% (n = 4) of studies found a statistically significant improvement in abdominal pain following Bifidobacteria supplementation compared to placebo, 38% (n = 3) of studies found non-significant improvements and 12% (n = 1) showed a statistically significant dose-response effect of improvement. The evidence shows a heterogeneity of effect for Bifidobacteria dependent upon strain, dosage and delivery method. While not all studies demonstrate significant improvements in abdominal pain, none of the selected studies reported an increase in pain or other adverse effects.

Horlick William - One of the best experts on this subject based on the ideXlab platform.