Gluten-free cakes with walnut flour: a technological,sensory, and microstructural approach

Walnut flour (WF), a by-product of walnut oil production, is characterised by high polyunsaturated fatty acids, proteins, and fibre contents and presents suitability for bakery products. However, when using non-traditional ingredients, it is essential to evaluate the effect on the quality properties of the final product. So, this work aimed to assess the impact of WF on the technological, physicochemical, and sensory properties of gluten-free (GF) cakes. WF was added at a flour blend (cassava (CS) and maize (MS) starches and rice flour) at 0, 10%, 15%, and 20%. The results showed that WF modified starch gelatinisation, increased amylose–lipid complex (ALC) content, and made crumbs easier to chew. Besides, the total dietary fibre (TDF) and protein content significantly increased. Cakes with 15% WF presented the highest specific volume (SV) and no differences in overall acceptability with respect to control. Hence, WF is a suitable ingredient for gluten-free bakery products.     

Green Measurements for Software Product Based on Sustainability Dimensions

Software is a central component in the modern world and vastly affects the environment’s sustainability. The demand for energy and resource requirements is rising when producing hardware and software units. Literature study reveals that many studies focused on green hardware; however, limited efforts were made in the greenness of software products. Green software products are necessary to solve the issues and problems related to the long-term use of software, especially from a sustainability perspective. Without a proper mechanism for measuring the greenness of a particular software product executed in a specific environment, the mentioned benefits will not be attained. Currently, there are not enough works to address this problem, and the green status of software products is uncertain and unsure. This paper aims to identify the green measurements based on sustainable dimensions in a software product. The second objective is to reveal the relationships between the elements and measurements through empirical study. The study is conducted in two phases. The first phase is the theoretical phase, where the main components, measurements and practices that influence the sustainability of a software product are identified. The second phase is the empirical study that involved 103 respondents in Malaysia investigating current practices of green software in the industrial environment and further identifying the main sustainability dimensions and measurements and their impact on achieving green software products. This study has revealed seven green measurements of software product: Productivity, Usability, Cost Reduction, Employee Support, Energy Efficiency, Resource Efficiency and Tool Support. The relationships are statistically significant, with a significance level of less than 0.01 (p = 0.000). Thus, the hypothesised relationships were all accepted. The contributions of this study revolve around the research perspectives of the measurements to attain a green software product.     

浅谈不同给液方式在铜电解车间的应用

不同给液方式对铜电解过程中有重要的影响,不同的循环方式会影响槽内温度分布、电解液成分及阳极泥沉降等,因此,根据铜电解生产不同情况的需要,分析对比了多种给液方式在贵冶电解车间的应用,总结了这几种给液方式的优缺点和适用条件。     

脉冲电沉积镍-铜合金

采用脉冲电沉积技术在304不锈钢表面制备Ni-Cu合金镀层,镀液组成和工艺条件为:NiSO4ꞏ6H2O 200g/L,CuSO4ꞏ5H2O 10 g/L,十二烷基硫酸钠0.2 g/L,柠檬酸钠80 g/L,糖精0.2 g/L,pH 4.0,温度25°C,搅拌速率30 r/min,平均电流密度40~120 mA/cm2,脉冲频率0~100 Hz,占空比20%~90%,时间30 min。研究了平均电流密度、脉冲频率和占空比对Ni-Cu合金镀层的元素组成、表面形貌和显微硬度的影响,得到较优的工艺参数为:平均电流密度40 mA/cm2,脉冲频率50 Hz,占空比60%。该条件下所得Ni-Cu合金镀层由质量分数分别为56.53%和43.47%的Ni和Cu组成,呈“菜花”状形貌,结晶细致、均匀,显微硬度为614.4 HV。     

柠条的纤维特性及其双螺杆CMP制浆性能研究

以柠条为原料，分析了其化学组分和纤维形态，并探讨了柠条双螺杆CMP法的制浆工艺以及浆料的纤维形态和成纸的物理性能。研究结果表明：与针、阔叶木相比，柠条原料中纤维素和综纤维素质量分数较低，苯醇抽出物和热水抽出物质量分数较高，柠条纤维长度总体偏短，木质部和皮部的纤维质量平均长度分别为0.621和0.819 mm，还存在部分杂细胞。采用3.5% Na₂SO₃和1.5% NaOH常温预浸12 h、90℃汽蒸1 h后再用双螺杆挤浆机在质量分数35%下进行搓丝，并结合高浓盘磨机磨浆，所得CMP浆得率可达73%。柠条CMP浆基本保持了纤维原有的长度，质量平均长度达0.650 mm，长宽比为32.7，纤维解离较好，但分丝帚化情况不理想，含有部分纤维束和杂细胞。当加拿大游离度为300 mL时，柠条CMP浆成纸的环压强度指数和松厚度较高，分别为8.67（N·m）/g和2.56 cm³/g，抗张指数为19.6（N·m）/g，本色浆白度较高，达50%（ISO）。柠条CMP浆适合配抄瓦楞原纸等包装用纸，漂白后可配抄新闻纸和白板纸。     

Augmented context-based recommendation service framework using knowledge over the Linked Open Data cloud

This research proposes ACARDS (Augmented-Context bAsed RecommenDation Service) framework that is able to utilize knowledge over the Linked Open Data (LOD) cloud to recommend context-based services to users. To improve the level of user satisfaction with the result of the recommendation, the ACARDS framework implements a novel recommendation algorithm that can utilize the knowledge over the LOD cloud. In addition, the noble algorithm is able to use new concepts like the enriched tags and the augmented tags that originate from the hashtags on the SNSs materials. These tags are utilized to recommend the most appropriate services in the user’s context, which can change dynamically. Last but not least, the ACARDS framework implements the context-based reshaping algorithm on the augmented tag cloud. In the reshaping process, the ACARDS framework can recommend the highly receptive services in the users’ context and their preferences. To evaluate the performance of the ACARDS framework, we conduct four kinds of experiments using the Instagram materials and the LOD cloud. As a result, we proved that the ACARDS framework contributes to increasing the query efficiency by reducing the search space and improving the user satisfaction on the recommended services.     

Screening of frozen-thawed conditions for keeping nutritive compositions and physicochemical characteristics of goat milk

Frozen milk can help producers overcome the seasonality of goat milk production, low goat production and short lactation periods, and avoid discarding milk during some special periods. We investigated effects of combination between freezing (cryogenic refrigerator of ?16 to ?20°C or ultra-cryogenic refrigerator of ?76 to ?80°C) and thawing (homeothermy of 20 to 25°C or refrigeration of 2 to 4°C) on nutritive compositions and physicochemical characteristics of raw goat milk during storage period (80 d). Compared with fresh goat milk, the frozen-thawed milk decreased contents of fat, protein, and lactose, as well as surface tension and stability coefficient, whereas increased effective diameter and polydispersity index. The average values of color values (L*, a*, and b*) in 4 group samples changed from 83.01 to 82.25, ?1.40 to ?1.54, 3.51 to 3.81, respectively, and the ΔE of most samples did not exceed 2. In contrast to the other 3 frozen-thawed treatments, goat milk treated with ultra-cryogenic freezing-homeothermic thawing (UFHT) possessed higher fat (5.20 g/100 g), smaller effective particle diameter (0.32 µm), and the lowest polydispersity index value (0.26). The color and confocal laser scanning microscopy images of UFHT were similar to those of fresh goat milk, illustrating UFHT was the optimal approach to maintain the natural quality of goat milk. Our finding provides a theoretical basis for producers to freeze surplus milk.     

30Cr13不锈钢冶炼过程夹杂物控制技术

  针对30Cr13生产过程中存在的轧材非金属夹杂物合格率偏低仅85%左右的问题，通过对30Cr13不锈钢精炼过程钢中非金属夹杂物存在形态进行分析，并结合现有精炼工艺制度，在实验室研究的基础上制定了不锈钢精炼过程非金属夹杂物控制方案。工业应用后，精炼结束钢中大于5 μm的非金属夹杂物总数、形状以及尺寸等参数均得到了有效改善，钢水洁净度大大提高。     

Correlation between instrumental texture and colour quality attributes with sensory analysis of selected cheeses as affected by fat contents

This study evaluated several physical and sensory parameters of different types of cheese available in the Polish market. The measurements of textural properties were conducted in an Instron universal testing machine, while the colour properties of cheeses were measured using a Minolta chromameter. The chemical composition was determined by means of the near‐infrared spectroscopy (NIRs). Moreover, a trained sensory panel was invited to assess the cheese texture‐related properties. Generally, cheeses with reduced fat content were characterised by higher hardness, adhesiveness, cohesiveness and elasticity. Texture‐related parameters of cheese with canola oil were comparable to that of most of full‐fat cheeses. The correlation analysis between physical and sensory attributes related to cheese textural properties indicated the potential applications of TPA, shear and penetration tests (r = 0.766, r = 0.75 and r = 0.765, respectively) for the evaluation of sensory properties related to the hardness. Meanwhile, the elasticity of cheese obtained from sensory evaluation was strongly correlated with the elasticity determined from the shear test (r = 0.722) and moderately correlated with the elasticity from penetration test (r = 0.588), indicating a need to refine the method of penetration test. In addition, cheeses exhibited higher meltability during convection heating at 230 °C than microwave heating. The values of meltability for cheese with reduced fat content were lower than those of full‐fat cheese.