Formation kinetics of hydroxymethylfurfural and brown coloured compounds in goat milk during heating

The formation of hydroxymethylfurfural, nonenzymatic brown coloured compounds and free sulphydryl groups in goat milk was studied during heating at 75–95 °C. Analysis of kinetic data suggested that formation of hydroxymethylfurfural and nonenzymatic brown coloured compounds followed zero order reaction kinetics, while formation of free sulphydryl groups during heating varied depending on heating time. A good linear correlation (r = 0.839) was found between brown coloured compounds and hydroxymethylfurfural content in milk samples during heating. Activation energies (E_a) for the formation of hydroxymethylfurfural and nonenzymatic brown coloured compounds were 96.31 and 69.79 kJ/mol, respectively.     

SmartSim: An object oriented simulation program generator for manufacturing systems

SmartSim is a simulation environment that can be used by manufacturing engineers as a computer aided design tool for designing manufacturing systems. SmartSim has been found to increase the ease with which simulation models can be constructed and modified. It is able to accomplish this due to the synergy of an icon-based user interface, availability of interactive animation, support for an object-oriented simulation world view, inheritance, a built-in taxonomy of simulation objects, and facilities for subsystem construction, archiving and reuse.     

Characterisation of aroma‐active compounds,chemical and sensory properties of acid‐coagulated cheese: Circassian cheese

The objectives of this study were to determine basic composition, aroma and sensory characteristics of Circassian cheese. Seven Circassian cheeses were provided by local producers. Aroma compounds were extracted by using solid‐phase microextraction procedure and determined by gas chromatography‐olfactometry system. Water‐soluble, trichloroacetic acid‐soluble and phosphotungstic acid‐soluble nitrogen fractions ranged between 2.30–29.35%, 2.48–9.96% and 3.33–6.26%, respectively. Diacetyl, butyric acid, 2‐acetyl‐1‐pyrroline, 1‐octen‐3‐one and methional were identified at high intensities in cheeses. In addition, ‘cooked’, ‘whey’, ‘creamy’ and ‘fermented’ were defined as characteristic flavour terms for Circassian cheeses.