结晶麦芽焙焦工艺研究

为制得一种高结晶率的浅色结晶麦芽,本研究通过单因素实验优化结晶麦芽的焙焦工艺.实验结果显示,浅色结晶麦芽焙焦工艺的最佳条件为:焙焦温度110℃,焙焦时间35 min,此条件下制得的浅色结晶麦芽水分含量能达到5％以下,色度在50～80 EBC,结晶率最高.     

城市意象要素的本土化文化认知

研究了林奇的城市要素,从本土化文化认知的角度分析林奇城市意象要素的文化意义,以期为城市形象与城市整体设计提供新的认知;认为城市形象是城市发展的文化动力因,是城市核心竞争力的要素之一,要创造良好的城市形象,必须创造性地开发城市的意象要素.     

Preferences of Scotch malt whisky consumers for changes in pesticide use and origin of barley

In a case study related to Scotch malt whisky production, this study analyses consumers’ perceptions and preferences regarding two aspects that have emerged in the debate on sustainable production and consumption, and on environmentally responsible food choice, namely (i) the use of pesticides in agriculture, and (ii) the provenance of food ingredients. We carried out a choice experiment to investigate preferences and estimate Willingness to Pay of Scotch malt whisky consumers for pesticide use restrictions and the potential impact on the production of one of its essential ingredients, barley. Using latent class models, we find that about half of the respondents are non-demanders with respect to both attributes, and only a third of the sample population are willing to pay for further pesticide restrictions. Demand for more environmentally responsible production of Scotch malt whisky is therefore limited, indicating that in the case of Scotch malt whisky, consumers are not likely to be key to driving sustainable production. With respect to barley provenance, being able to claim a 100% Scottish product could be a plausible commercial option for some producers to pursue in a competitive market. Methodologically, the scale-adjusted latent class model proved to be successful in uncovering preference heterogeneity and its sources, in including non-demanders in the analysis and in accounting for differences in scale amongst respondents.