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food items. For example, Wang (2019) showed that curiosity increases consumers' preferences for unhealthy food. Another study by Lusk (2019) used the Best-Worst Scaling method to uncover American consumers' perception of healthy food, and the

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Introduction The consumers' preference is depending on the appearance not only in the case of table grape varieties but many horticultural crops. Numerous researches are dealing with this question. Although the colour of crops is a subjective factor

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emissions, c) preservation of farmland and rural lifestyles, and reduced food-based shortage ( Lev et al., 2014 ). These impacts form part of consumer preference and reflect a positive attitude toward these categories of product and in their willingness to

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Abstract

This paper discusses the control of the electric energy consumption in a household equipped with smart devices. The household consumption pattern is the result of a two-level optimization framework. The scheduling of the electric appliances is determined by the first optimization, receiving Time of Use tariffs proposed by the utility company. The scheduler considers the consumer's preferences on the powering on for each appliance.

Secondly a model predictive controller is developed to control the electric heating system based on energy constraints resulting from the appliance scheduling.

Simulations show the energy efficiency and an optimized electricity cost of the strategy proposed.

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://ec.europa.eu/eurostat/statistics-explained/index.php?title=Renewable_energy_statistics#Over_one_fifth_of_energy_used_for_heating_and_cooling_from_renewable_sources . [22] M. Chaikumbung , “ Institutions and consumer preferences for renewable energy: a meta-regression analysis ,” Renew. Sustain. Energy Rev. , vol. 146 , 2021 , Paper no. 111143 . https://doi.org/10.1016/j.rser.2021.111143 . [23] Y. Yang , H

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. Fitzgerald , B. Mehler , B. Reimer , and J. F. Coughlin , “ Autonomous vehicles, trust, and driving alternatives: a survey of consumer preferences ,” Mass. Inst. Technol. AgeLab, Cambridge , vol. 1 , no. 16 , pp. 2012 – 2018 , 2016 . [12] L. M

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Progress in Agricultural Engineering Sciences
Authors:
E. Somogyi
,
Á. Kun
,
J. Lázár
,
P. Bodor-Pesti
, and
D. Á. Nyitrainé Sárdy

Abstract

Quantitative evaluation of the horticultural crops has high importance to identify cultivars, describe the effect of the growing location and cultivation technology or define consumer's preference regarding the size and shape. Fruit traits of the grapevine (Vitis vinifera L.) are mainly described by the bunch and berry morphology notably bunch and berry size, weight and shape. Ampelographers particularly evaluate the berry based on the seed number as it influences size and consumers' decision. In this study, berry morphological traits of the grapevine cultivar ‘Italia’ was investigated based on digital image analysis. Samples were collected from two vineyards in Hungary with different ecological and cultivation circumstances. Altogether 12 traits were investigated: weight, seed number, size and shape attributes. Results showed that berry morphological traits – except from the shape attributes – are not differing between the two sampling locations. In accordance with previous studies, seed number – ranging from 0 to 4 – had noticeable effect on the size attributes.

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diversity while “Fanny” has the lowest. Our results show that the berry shape variability is an important phenomenon when evaluation of the consumer's preference is carried out. EFDs provide valuable information about the shape, at the same time size is also

Open access
Progress in Agricultural Engineering Sciences
Authors:
Attila Gere
,
Abdul Hannan Bin Zulkarnain
,
Dorina Szakál
,
Orsolya Fehér
, and
Zoltán Kókai

sensory analysis (in booth environment). Consumer preference is influenced by its intrinsic (e.g. colour, taste and smell) and extrinsic factors (e.g. packaging, nutritional label and ingredient list). This experiment was conducted by involving two

Open access
Acta Alimentaria
Authors:
B. Csehi
,
B. Salamon
,
T. Csurka
,
E. Szerdahelyi
,
L. Friedrich
, and
K. Pásztor-Huszár

use (even for food industry), or innovation of blood-based food products should be encouraged. Consumer preferences are significantly influenced by the colour of meat and meat products ( Claus and Du, 2013 ). Therefore, it is essential that the colour

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