27—THE CONVECTIVE DRYING OF SINGLE SHEETS OF FABRICS

Experiments are described in which the drying of single sheets of fabrics revealed two constant-rate periods when a specially designed continuous-recording balance was used for the measurement of the drying rate. In addition, it was found that a sudden increase in the drying rate occurred during the subsequent falling-rate period. Explanations are offered for these unexpected phenomena in terms of the change in fabric-surface roughness during drying and the shrinkage of the fabric during drying.     

Policy implications of trends in Turkey's meat sector with respect to 2023 vision

Turkey has become one of the leading emerging economies in the world being second after China as the highes ecoonomically growing country with 8.9% economic growth rate in 2010. Forecasting impacts of this development in coming 10 years might have very important policy implications for the meat sector in the framework of 2013 vision of Turkey. In this study, annual time series data which contain several key variables of meat sector in last 26 years (1987–2012) are used to forecast the variables of the coming twelve years (2013–2024) to drive policy implications by considering the impacts of high economic growths, crises and major policy changes. Forecasted future values of the variables for 2023 in the sector are assessed and compared with recent national and international values to drive policy implications. The results show that the economic growth results in the increase in per capita income and thus increased demand for meat seemed to foster the meat sector. Therefore, these macroeconomic indicators need to be better in addition to improvements at micro level for establishing competitive meat sector and thus reaching aimed consumption level of meat.     

Effects of Mangifera pajang Kostermans juice on plasma antioxidant status and liver and kidney function in normocholesterolemic subjects

The effects of a bambangan juice powder (BJP) drink on plasma vitamin and antioxidant enzyme levels and liver and kidney function were investigated. Thirty-two healthy subjects (12 male and 20 female) ages 24–28 years were recruited from the Faculty of Medicine and Health Sciences of University Putra Malaysia, Malaysia. Compared with consuming the placebo, consumption of the BJP drink daily for 9 weeks significantly increased the concentration of plasma β-carotene and ascorbic acid. Plasma total antioxidant status was increased, but liver and kidney functions were unaffected after consumption of the BJP drink. The consumption of a BJP drink resulted in a significant improvement in certain cardiovascular biochemical parameters and thus reduced the risk of cardiovascular disease.     

Robustness and generality issues of feature recognition for CNC machining

The problems of multiple interpretations and feature interactions that occur in attributed adjacency (AA)-based feature extraction systems result from a lack of robustness in the recognition algorithm when deviations from the feature definitions occur. This stems from the fact that individual graphs are stored in the feature taxonomy and once multiple graphs interact the interaction issue occurs. In this paper, a new method is presented for defining features based on a type of hint-based taxonomy, which is rare in boundary representation schemes. This new method still uses the traditional AA graph and matrix to define the part but does not extract subgraphs. It is shown that identifying only one face and then proceeding can find a feature. The modified attributed adjacency (MAA) scheme is used to define the part which allows more information to be stored in the part representation (graph or matrix), and this allows multiple interpretations to be solved.     

Effects of interesterified vegetable oils and sugar beet fibre on the quality of Turkish-type salami

Turkish‐type salami is an emulsion type product that is only shelf stable at chilling temperature. The use of three interesterified vegetable oils (IVOs) prepared from either palm, cottonseed or olive oil (IPO, ICO and IOO, respectively) together with 2% sugar beet fibre (SBF) (<425 μm) was studied in the production of Turkish‐type salami. These compounds were used to modify the fatty acid composition and increase the dietary fibre content of the traditional product. Beef fat (10%) was replaced by one of the IVOs at either 60 or 100%. The addition of SBF significantly increased (P < 0.05) the total dietary fibre content and water‐holding capacity of salamis. Incorporation of IVOs improved the nutritional content of the product because it altered the fatty acid composition. It was found that total or partial replacement of beef fat by IVOs, as well as the presence of 2% SBF, did not lead to significant changes in appearance, colour, texture, flavour or sensory score. The use of IVO and SBF as fat substitutes could be used to obtain a low fat product with high dietary fibre and a modified fatty acid composition.     

Rheological Behavior of Some Polymeric Sizing Agents Alone and in Admixtures

Solutions of seven polymeric sizing agents, viz., four kinds of poly vinyl alcohols (PVAs), carboxy methyl starch (CMS), and sodium polyacrylate (PA) in addition to their binary mixtures, at a concentration of 10%–-were rheologically characterized at 80°C. It was found that: (1) all these solutions behaved as non-Newtonian shear thining fluids that displayed measurable thixotropic character, and (2) the apparent viscosity, at a constant shear rate, and the extent of thixotropy depended both on the kind of sizing agent and on the composition of the binary mixtures. The flow behavior index and the shear thining index of each solution, as deduced from the power law, were estimated, and hence the degree of pseudoplasticity and the flow properties of each solution were evaluated.