Soybean Hulls as an Iron Source for Bread Enrichment

Soybean hulls, a concentrated source of iron, may have potential as a source of iron fortification in baked products. Retention of ⁵⁹Fe in rats from white bread containing intrinsically labeled soybean hulls did not differ significantly (p<0.05) from extrinsically labeled white bread fortified with bakery grade ferrous sulfate (70.4 and 63.1%, respectively). Physical and sensory evaluations of bread containing up to 5% soybean hulls did not differ from white bread in loaf volume, cross-sectional area, tenderness or overall acceptance. These results suggest that soybean hulls are a good source of available iron and may be added to bakery products without deleterious effects in baking performance and sensory acceptability.     

Heating Characteristics of Homogeneous Milk-Based Formulas in Cans Processed in an Agitating Retort

Milk-based formulas with proximate analyses similar to infant formulas were heated to determine influence of headspace, reel speed, solids content, and consistency on F_o. Concentrations with 12.5, 25, and 30% solids were heated in three can sizes. Increasing Steritort rpm from 3.4 to 10.9 for 307 × 710 cans (12.5% solids) had greatest effect; the F_o increased from 9.8 to 12.3. The same increase in rpm for a continuous retort would reduce F_o from 9.8 to 2.0 because of reduced processing time. Solids content and consistency influenced heating, but variations in consistency of a given concentration had no measurable effect on F_o. Headspace influenced heating for each concentration, but was not as critical as for more viscous products.     

A note on the observed and predicted flow patterns around islands— Flat Holm,the Bristol Channel

Abstract

Multispectral scanner (MSS) data from the Natural Environment Research Councils (NERC) aircraft flown over the island of Flat Holm in the Bristol Channel, U.K. have been used in association with a System Probatoire d'Observation de la Terre, high-resolution visible scanner (SPOT HRV) image of the same area to identify the major surface water flow patterns around the island. Theoretical scaling parameters for shallow water flows are used to predict wake form and compared with the MSS and SPOT HRV images. Initial results indicate that the mathematical approach gives a useful approximation to the observed flow patterns though additional information on tidal currents throughout the tidal cycle and detailed bathymetry in the area are required to further the predictive model.     

ELEMENTS OF WAREHOUSE LAYOUT

The work summarised in this paper has been directed to examine the basic requirements of warehouse layouts. Two simple types of layout have been examined and equations derived for the dimensioning of these, given such information as total volume of stock and number of stock lines. A sketch of the layouts is given.

Ten factors have been considered in arriving at the theoretical layouts and it is shown that different types of layout are affected by different factors, some layouts being independent of factors to which others are sensitive.

Dimensions of a layout can be calculated to minimise handling distance, handling time or space utilisation. Where cost functions are available for these parameters, total cost can also be minimised. The formulae lend themselves readily to computer manipulation, enabling an optimum layout to be determined given only the number of stock lines and volumes stored.     

Master production scheduling make-to-stock products: a framework for analysis

Excessive changes in MRP system schedules, commonly referred to as 'nervousness’, is frequently an obstacle in implementing an effective MRP based manufacturing planning and control system. This paper is concerned with the design of methods for freezing the master production schedule (MPS) as a way of controlling MPS stability under rolling planning conditions for make-to-stock products. It presents a framework for the design of MPS freezing methods and compares their performance when the design parameters of these methods are varied. Simulation experiments are reported that demonstrate important differences in performance considering criteria involving both the cost of lot-sizing the MPS and the stability of the master production schedule.     

Selecting exponential smoothing constants: an application of pattern search

Exponential smoothing is one means of preparing short-term sales forecasts on a routine basis. To use exponential smoothing, however, one must decide the proper values for the smoothing constants in the forecasting model. One method for selecting the smoothing constants involves conducting a grid search to evaluate a wide range of possible values. An alternative method, called pattern search, is presented in this paper and is compared to the grid search procedure. Two criteria are used in comparing these procedures: (1) the standard deviation of the forecast error, and (2) the computing time necessary for a solution, The results of this comparison indicate that, when the exponential smoothing model includes trend and seasonal adjustments, pattern search requires far less computer time than the grid search procedure to produce smoothing constant values for which the forecast error values are comparable.     

THREE TYPES OF CITRUS PEEL WASTE AS SOURCES OF COLOR

SUMMARY –Pilot-scale extractions of orange peel color concentrates from whole peel, peel frits and flavedo were reported. Yields of color up to 402, 545 and 669 mg/kg of starting material were obtained from frits, whole peel and flavedo, respectively. Additional color was obtained by acetone treatment of emulsion and this process increased yields by 1% from whole peel, 33% from flavedo and 50% from frits. All three of these waste materials appear to provide good sources of natural orange color. From the standpoint of yield, flavedo was best. Whole peel, although affording the lowest yield of color, offers the advantage of being considerably easier to handle due to lack of emulsion.     

Effect of Antioxidant and Conditions on Solubility of Irradiated Food Proteins in Aqueous Solutions

Food proteins were examined after irradiation. Effects of exposure, headspace gas, buffer, pH, antioxidant, total protein and type, and storage were tested. Decreases in solubility of native protein and formation of high MW polymers were observed. Destruction was greatest at low protein concentrations, high radiation dose (10 kGy) and pH 7. High protein concentration (5-10%), glucose, pH 5–6 and propyl gallate were protective. Ascorbic acid effects were concentration dependent. Nitrogen headspace effect was influenced by antioxidant and was smaller than expected. Propyl gallate plus glucose or SDS helped maintain protein solubility and size at high radiation rates. Marked declines in isoelectric pH consistent with lysine destruction were revealed.     

Effects of Freezing Rate, Frozen Storage Temperature and Storage Time on Tenderness Values of Beef Patties

All-beef and soy-extended patties were frozen to ?18°C in either 24, 48, 72 or 96 hr and stored at ?23°, ?18° or ?7°C for 6, 9, 12, 18 or 24 months. Freezing produced considerable reductions in both sensory and instrumental measures of tenderness with the effects being greater for the slower freezing rates. Thus, just after freezing, and prior to storage, tenderness was found to be higher in patties subjected to faster freezing compared to slower rates of freezing. Storage at ?7°C reduced sensory scores for tenderness and increased stress in relation to strain during shearing. Extending patties with soy reduced the effects of freezing rate, storage temperature and storage time on tenderness.