Use of a Combination Process of Osmotic Dehydration and Freeze Drying to Produce a Raisin-Type Lowbush Blueberry Product

A raisin-type product was prepared from lowbush blueberries using a sequence of osmotic dehydration, freeze drying, and thermal plasticization. Qualities of osmotically dehydrated blueberries, residual syrup, and final products were studied using various ratios of berry and sugar. An accelerated storage test was also conducted. IQF berries were preferred to fresh berries as a starting material, and a berry/sugar ratio of 3:1 or 4:1 was appropriate. Final products had good texture, flavor, overall acceptability, and a predicted shelf life of 16 and 64 months at 25° and 5°C storage, respectively.     

SHORT COMMUNICATION: EVOLUTION OF BACTERIAL COMMUNITY IN A PYRITIC REFRACTORY GOLD ORE COLUMN LEACHING ENVIRONMENT

This short communication highlights important biological features of a pyritic refractory gold ore heap-leaching environment. Acidithiobacillus ferrooxidans and Leptospirillum ferrooxidans were to be two of only three bacterial species detected on the ore surfaces at ambient temperature. Sulfobacillus was not originally introduced in the inoculum, but was later detected in the column. Only organisms of the Leptospirillum genus were present in the ferric sulfate leaching solution. Ignoring that the ore hosted approximately 500 times more microorganisms than the solution can greatly underestimate the oxidizing potential. One or more of these microorganisms oxidized ferrous ions, leading to a rise in the solution potential. They also oxidized elemental sulfur, resulting in a higher sulfate yield than measured in sterile medium.     

An implicit enumeration approach to tolerance allocation in sequential tolerance control

The accuracy and precision of a manufactured dimension is largely dependent on the accuracy and precision of the technological processes selected for its execution. It is not unusual to have available several competing technological processes for execution of each manufacturing operation specified in a process plan, where it is generally assumed that as the precision of the technological process improves, the associated cost and yield of the operation increase. This paper presents an implicit enumeration approach to the selection of an optimum subset of technological processes required to execute a process plan under a. sequential (or adaptive) tolerance control strategy.     

Transmission Electron Microscopy of Annealed ZrO2+8 Mol% Sc2O3

The influence of heat treatment (800°C for 200 h) on the micro-structure of 8 mol% Sc₂O₃-ZrO₂ was investigated by XRD and TEM. The starting material was initially characterized and found to contain predominantly cubic-fluorite phase grains, with <5% of the grain containing the rhombohedral β phase. The β phase was positively identified by the analysis of electron diffraction pattern and by quantitative energy dispersive X-ray analysis. On aging, the relative amount of β phase was found to increase to about 15 to 20% by XRD measurement; this was confirmed by TEM observation. The orientation relation between the different variants of the β phase within a grain was determined to be (100)_r||(010)_r, and the geometrical arrangement of these variants within the grain was deduced using a 2¹/₂D imaging electron microscopy technique.     

Modelling the effects of peanut flour, feed moisture content, and extrusion temperature on physical properties of an extruded snack product

A mixture experimental design was used to evaluate the combined effects of non-fermented (PDPF) and fermented (F-PDPF) peanut flours, added feed moisture content, and extrusion temperature on physical properties of extruded cornstarch-peanut flour-based snacks. Moisture content, expansion ratio, bulk density, modified Kramer compression-shear force and colour of extrudates were significantly affected by the amount of PDPF and F-PDPF in the formulation. Oil absorption by extrudates was only influenced by the type of peanut flour. Within the range of (per 1-kg batch) 0.30–0.34 g g⁻¹ added water, 0.16–0.20 g g⁻¹ PDPF and/or F-PDPF, and extrusion temperatures of 125 to 150°C, extrudates with a wide range of functional characteristics can be produced.     

Knudsen Effusion Study of the Vaporization of CdO(s)

Knudsen effusion studies were conducted on CdO(s) in fused-SiO₂ Knudsen cells from 889 to 1110 K. The orifice size was varied; the largest cell orifice yielded a calculated pressure significantly lower than could be accounted for by experimental error. Average-slope- and average-free-energy-function-based values of Δ H ^c₂₉₈ were 86.9 ± 1.1 and 88.8 ± 0.5 kcal/mol, respectively. The data from the present work were combined with those of previous investigators using a method discussed by McCreary and Thorn; a Δ H ^c₂₉₈ of 88.2 ± 0.2 kcal/mol was obtained. Using this combined value for Δ H ^c₂₉₈ and ΔS^c₂₉₈= 51.40 ± 0.1 eu (obtained from the literature), the equilibrium constant for the reaction CdO(s)= Cd(g)+ 1/2 O₂(g) at 900 to 1380 K was calculated to be log K = 10.6-18,800(I/T).     

轻量级——莲花Lotus Eagle

英国莲花跑车可以说是当今最有个性的车型之一,高强度粘合工艺造就了其超轻量化的车身,越的性能使其成为很多车迷的猎物。     

Freeze-Texturized Maine Shrimp Protein Extract

Coagulated protein obtained from alkali extraction and acid precipitation from an abundant and inexpensive Maine Shrimp (Pandalus borealis) was packed in disc and cylindrical containers and freeze textured. A more pronounced fibrous formation was found at lower freezing rates, and the samples were harder. While disc samples exhibited randomized fibrous alignment, cylindrical samples had a continuous fiber development along their longitudinal axis which, at lower freezing rates, was similar to red meat muscle alignment; in case of higher freezing rate, the fiber simulated that of the poultry meat. Choosing a freezing rate would rely on the natural counterparts to be simulated. Morphological examination had depicted significant differences which contributed to the variations in texture, moisture, and color.     

Hard-to-Cook Defect in Cowpeas: Storage-Induced and Treatment-Induced Development

Cowpea seeds with a range of hard-to-cook (HTC) levels induced by storage at various temperatures/relative humidities/times were subjected to heat incubation in water and/or soaking in CaCl_2. For control seeds, the hardening effect of Ca soaking was greatly increased by incubation at 60-85°C before soaking, but not after. For aged seeds, Ca soaking alone evoked a great increase in hardness whereas incubation slightly enhanced hardening. Trivalent cations induced HTC less effectively than divalent cations; univalent ions suppressed HTC. EDTA soaking completely reversed while EGTA partially reversed HTC state of aged seeds. HTC state in cowpeas apparently develops via two stages: an increase in cation-uptake capacity within cotyledons induced by moderate heat or adverse storage, followed by divalent cation binding.