The influences of three different culinary methods: cooking, sous vide and grilling were studied with regards to quality and oral processing characteristics of pork ham. Besides instrumental analysis of color and textural properties of pork ham, sensory panel with 12 trained panelists participated in temporal dominance of sensations, oral processing analysis, boluses collection, particle size distribution analysis, and saliva incorporation. The results revealed that number of chews, mastication time and saliva incorporation are correlated with textural properties and cooking losses. In‐mouth sensation was intertwined with juiciness, fibrousness and firmness depending on the culinary methods. Cooked pork ham showed highest results for hardness and cooking loss. Firmness and fibrousness were dominant sensory attributes. Sous‐vide results show that firmness and juiciness dominated during the first third of consumption time. This corresponds with textural values for lowest values for hardness and cooking, number of chews and total exposure time. Sous‐vide also resulted in lower values for number of chews and total exposure time associated with oral processing.

This study had two objectives, to determine oral processing parameters and its correlation with mechanical properties of selected confectionery products and to categorize oral processing and sensory attributes based on a Kano model. Thirteen panelists analyzed five confectionery products in the oral processing part of the study. In parallel, 327 interviews participated in a field survey to enable analyzing responses to food quality and oral processing attributes. It has been confirmed that oral processing parameters are interrelated with most of the mechanical properties of confectionery products. Average number of bites is correlated with consumption time per bite, chewing rate, and bite size. Consumption time and chewing rate were negatively correlated for Brownie cake. Satiation was associated with eating rate and calorie intake rate for Jelly Candy and Waffle. All food quality requirements were categorized as "attractive" and "one-dimensional." Oral processing parameters-food breakdown and eating rate are aligned to "attractive" category, bite size was identified as a "must-be" category, and number of chews is outlined as a "reverse" category. The Kano model results show that oral processing parameters have a strong influence on consumer satisfaction in parallel with well-known sensorial characteristics associated with food quality. K E Y W O R D S confectionery products, Kano model, mechanical properties, oral processing characteristics, quality characteristics 1 | INTRODUCTION Oral processing covers understanding of a wide range of food changes that occur from the first bite to the moment of swallowing, analyzing both food changes, and in-mouth sensations (Chen, 2014). Number of chews, bite size, eating rate, hardness, firmness or sensory attributes (Hiiemae et al., 1996; Koç et al., 2014), caloric intake (van den Boer et al., 2017), and satiety (Wang & Chen, 2017) as oral processing and sensory characteristics are correlated with the type of food consumed. Eating of food is mainly associated with energy and nutrient intake as well as with pleasure (Chen, 2009). In parallel, oral processing of food affects sensorial properties, food intake, and acceptance (Aguayo-Mendoza et al., 2019). When speaking about sweet taste, it is obvious that people like sweet products from their birth (Steiner, 1979). Variations in liking this type of products exist mainly due to age of consumers (Divert et al., 2017). However, the World Health Organization in its latest guideline recommends consumption of up to 50 g/day of total free sugars, highlighting the concern that intake in the form of various sugar-sweetened products and beverages may lead to an unhealthy diet, weight gain, and increased risk of noncommunicable diseases (WHO, 2015). This may lead to the assumption that some health issues are linked with oral processing. High prevalence of obesity is partially caused by food availability, but is also in relation to food that This article was published on AA publication on:

equation based on physical laws. The Kalman filter [2] is a Abstract-Static state estimation in electric power systems is four-step algorithm that consist of the following: 1) Predicting normally accomplished without the use of time-history data. This the future state from inputs, 2) calculating the Kalman gain, 3) paper presents preliminary work on the use of the discrete-time correcting the prediction with new measurements, 4) updating Kalman filter to incorporate time history into the statee corring e predict th new measurements, estimators. Transitional state equations are derived via linearization of the power flow equations. A simplified example using a decoupled real power flow solution demonstrates this

The article describes changes in pupil and student contentment as a function of age in the general education system. School satisfaction was measured with a 216-item test with 15 different versions simultaneously in all grades of primary and lower secondary education and in two grades in upper secondary general education. IRT modeling with matrix sampling was used to equate the versions for all the grades. Pupil/student contentment decreased significantly after the 2^nd grade with the intensity of the satisfaction declining steadily until the 8^th grade. From 9^th grade on, contentment recovered as it began to increase once again, albeit moderately. It then stayed constant until the 2^nd grade in high school. Pupil/studentcontentment decreased especially in the areas of assessing teachers, classroom activities, and lessons; there was a smaller reduction in the areas of school atmosphere and physical environment. Over the years, the girls were more satisfied with school than were the boys. Pupils with a higher achievement level were more satisfied than those with a low level of achievement

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