EFFECTS OF SALT AND SUCROSE ADDITION ON THERMAL DENATURATION AND AGGREGATION OF WATER-LEACHED FISH MUSCLE1

Heat-induced denaturation of water-leached fish muscle proteins, as affected by addition of sucrose and/or salt, were investigated by differential scanning calorimetry (DSC). Net enthalpic changes for these muscle proteins were always endothermic in nature, and of a greater magnitude at faster heating rates. This was interpreted to infer that aggregation at lower heating rates led to formation of a gel structure in which potential bondings were more completely accomplished; that is, a more energetically favorable structure was attained with slow heating. The stabilization of proteins by sucrose, and destablization of proteins by salt, were revealed by shifts in transition peaks and activation energies, the latter determined by two methods of kinetic analysis.     

钛沉积工艺制备TiN/cBN和TiC/金钢石涂层颗粒(英文)

用钛熔盐沉积及热处理工艺分别制备碳化钛涂覆的立方碳化硼颗粒(TiN/cBN)及碳化钛涂覆的金刚石颗粒(TiC/金刚石)。将cBN或金刚石颗粒分别与钛粉和KCl、NaCl和K2TiF6熔盐混合。将所得混合物在Ar气氛中加热至900°C,然后在H2气氛中于1000°C进行热处理。采用扫描电镜、X射线衍射和聚焦离子束技术对所制得颗粒进行表征。结果表明:cBN和金刚石颗粒表面已覆盖了纳米钛层。对Ti/cBN和TiC/金刚石涂层颗粒进行热处理后,颗粒表面沉积的Ti层与cBN和金刚石颗粒发生了原位化学反应,分别转化为钛化合物TiN和TiC。     

The concept of directional binding energy and analysis of the phenomena involving surface and grain boundary: Part I Theory

The concept of directional binding energy (DBE) is proposed to describe the binding energy of the crystal and the ideal direction of the antiaction force against the surface tension, which derives the grain-boundary energy and also energy ratio (γ_gb/γ_s). It may provide a simple and lucid way to analyse the surface energy, grain-boundary energy and energy ratio from the correlative view point. It has been found that the grain-boundary energy can be derived only from the conceptual approach of DBE, irrespective of the dislocation model, which also makes it possible to determine the energy ratio with the misorientation angle. That is, the energy ratio (γ_gb/γ_s) is proportional to the misorientation angle, 2 sin (k′θ/2) where k′ is a constant and θ is the misorientation angle. This revised version was published online in November 2006 with corrections to the Cover Date.     

Statistical Evaluation of Data for Detecting Adulteration of California Navel Orange Juice

Compositional data from California early-, mid-, and late-season navel orange juice, concentrate and two-stage pulpwash were analyzed by various statistical techniques (ratios, regression, chi-square, Linear combination, and discriminant analysis) for detecting adulteration. These techniques were evaluated according to applicability for detecting three types of adulteration: (1) addition of sugar and/or citric acid, (2) addition of excess or unauthorized pulpwash, and (3) addition of other constituents intended to mask the dilution. Most parameters were significantly affected by time of harvest following commercial maturity. Two-stage pulpwash showed small but significant differences from corresponding single strength juice. Product differences were of about the same magnitude as the differences due to harvest date.     

A knowledge-based approach to safety evaluation for plant start-up

To improve the safety of plant start-up operation, a safety evaluation system has been developed. As a key component in an operational design support system, the evaluation system examines any potential hazards during start-up operation simulation. The evaluation system is integrated into an operational design methodology which designs operable processes by proposing alternatives, examining process safety and operability, and modifying operating procedures or plant structures. Issues for both methodology and implementation of a G2-based expert system are discussed. Finally, the system is applied to an industrial hydrodesulphurization process.     

Application of signal processing techniques to the detection of tip vortex cavitation noise in marine propeller

The tip vortex cavitation and its relevant noise has been the subject of extensive researches up to now. In most cases of experimental approaches, the accurate and objective decision of cavitation inception is primary, which is the main topic of this paper. Although the conventional power spectrum is normally adopted as a signal processing tool for the analysis of cavitation noise, a faithful exploration cannot be made especially for the cavitation inception. Alternatively, the periodic occurrence of bursting noise induced from tip vortex cavitation gives a diagnostic proof that the repeating frequency of the bursting contents can be exploited as an indication of the inception. This study, hence, employed the Short-Time Fourier Transform (STFT) analysis and the Detection of Envelope Modulation On Noise (DEMON) spectrum analysis, both which are appropriate for finding such a repeating frequency. Through the acoustical measurement in a water tunnel, the two signal processing techniques show a satisfactory result in detecting the inception of tip vortex cavitation.     

Surimi-Starch Interactions Based on Mixture Design and Regression Models

Interaction effects of starch mixtures within surimi gels were investigated by modified distance-based design and analyzed by linear and nonlinear backward regression models. Nonlinear regression model showed highly significant interaction terms of starch-surimi, starch-water, and starchstarch. The response trace plot revealed that shear stress and shear strain were quite sensitive to changes in amounts of starch components. Optimum solution with combinations of various starches, surimi, and water was provided using linear and nonlinear programming.     

EFFECT OF CHLORINE TREATMENT ON CUT WATER CRESS AND ONION

Chlorine treatment was evaluated for cut vegetables to reduce microbial populations and improve keeping quality. Water cress and onion were selected because they are representative vegetables having high potential for processing into cut prepared products. Cut water cress had a high initial microbial contamintion of 10^7.5 cfu/g, while cut onion had only 10^1.7 cfu/g. The cut produce was treated by soaking in chlorine solutions of different concentrations at 25C for 1 min. Treatment with ≤100 ppm chlorine effectively reduced the microbial load of the produce without significant quality losses. High concentrations of chlorine resulted in greater microbial proliferation after 7 days, ascorbic acid destruction and significant color change in stored cut vegetables. The effectiveness of chlorine treatment was limited to short-term storage of precut vegetables, and did not provide extended shelf-life.