Lipolysis and lipid oxidation caused by Staphylococcus xylosus 135 and Saccharomyces cerevisiae 31 isolated from Suan yu,a traditional Chinese low‐salt fermented fish

The aim of this study was to investigate the lipolysis and lipid oxidation of Staphylococcus xylosus 135 and Saccharomyces cerevisiae 31 in Suan yu. Suan yu were made inoculated with and without two strains at different stages, and model systems of emulsions were also established. Lipolysis and lipid oxidation were evaluated by determining the changes in free fatty acid (FFA) content and composition, conjugated diene (CD) value and thiobarbituric acid reactive substances (TBARS) value. The total FFA of the sample without cultures increased from 476.61 mg/100 g fat to 1413.89 mg/100 g fat after 5 weeks fermentation, while those of samples with cultures declined to 258.98 and 452.89 mg/100 g fat, respectively. On the other hand, CD and TBARS values of samples with inoculation markedly increased. In the model system, higher FFA, CD and TBARS values for the samples added with CFE were observed. This study showed that Staphylococcus xylosus 135 and Saccharomyces cerevisiae 31 made a significant contribution to lipolysis and lipid oxidation during the processing of Suan yu.     

Process optimisation and physicochemical characterisation of enzymatic hydrolysates of proteins from co‐products of Atlantic Salmon (Salmo salar) and Yellowtail Kingfish (Seriola lalandi)

The aim of this study was to develop an enzymatic hydrolysis process of protein co‐products for two major commercial fish species in Australia: Atlantic salmon (AS) and Yellowtail kingfish (YTK). The outcomes are to produce high protein recovery of fish protein hydrolysates within controlled molecular weight ranges that display enhanced physicochemical properties of oil binding and emulsification. Three enzymes (Flavourzyme, Neutrase and Alcalase) were applied to processing co‐products. Protein recovery and physicochemical properties were evaluated with increasing hydrolysis time from 30 min to 180 min and ratio of enzyme to substrate (E/S) from 0.5% to 3.0%. In order to achieve a product with optimum emulsifying capacity (50 ± 0.6 m² g^?1), an E/S ratio of 0.6–1.3% Flavourzyme was applied for 30–111 min with a protein recovery of 55%; in order to achieve a product with optimum oil‐binding capacity (8.3 ± 0.3 g oil g hydrolysates^?1), an E/S ratio of 2.3–3.0% Flavourzyme was applied for 25–64 min with a protein recovery of 70%. YTK protein hydrolysates were further membrane‐fractionated into five fractions (>100 kDa, 50–100 kDa, 30–50 kDa, 10–30 kDa and <10 kDa), and of these, the 10–30 kDa exhibited the best properties of oil binding (19 ± 0.3 g oil g hydrolysates^?1) and emulsification (57 ± 0.7 m² g^?1). These results demonstrate the importance of enzymatic hydrolysis of seafood co‐products into high‐value ingredients for food products and processing.     

System for computer-aided cavity layout design for die-casting dies

Die-casting is one of the methods used to produce a large number of components with a good surface finish by injecting cast alloys into a metal mould under high pressure. The design of a die-casting die requires human expertise and is normally performed by trial and error, which leads to monetary and time losses. Automation at the initial die design stage would result in higher productivity and would reduce the production lead time. Decisions regarding the number of cavities, the layout pattern and the placement of cavities in die-casting are critical for die design and manufacturing. This paper presents research work on a system for computer-aided cavity layout design for die-casting dies. The proposed system consists of three modules: (1) determination of number of cavities; (2) selection of layout pattern; and (3) placement of cavities in the die base. It enables die designers to generate a cavity layout design automatically from a computer-aided design (CAD) file of the part with little information provided manually. The optimal number of cavities is determined by considering economic, technical, geometrical and time limitations, followed by the selection of a layout pattern. Thereafter, cavities are placed in the die base. The developed system depends on a database of die-casting machines and materials along with a knowledge base of die design. This system has been tested on a number of die-casting parts and results have been found to be along the lines of those obtained by the industry. The proposed system is more comprehensive than those presently available and is a step in the right direction for design-manufacturing integration for die-casting.     

移动对象无冗余周期模式发现算法

技术的发展进步和需求的多样性,产生了大量的数据,数据背后隐含模式的发现对问题的深入研究起到关键性的作用.为了挖掘移动对象的周期运动模式,提出了一种无冗余周期模式(Non-redundant period patterns,NRPP)发现算法.为解决噪声因素的影响,在现有方法基础上,引入相似性因子,删减冗余周期模式,使挖掘出的模式精简、准确.算法为不同模式设置不同阈值,不但解决了稀有项问题和组合爆炸问题,而且也使得挖掘效率更高效.采用公开移动对象数据实验,结果表明算法能高效挖掘出移动对象的周期模式.     

Solar potential in existing urban layouts—Critical overview of the existing building stock in Slovenian context

In recent years implementation of sustainable building design in the EU has become one of the key issues in reducing energy dependence. In this context efficient use of solar potential incident on building envelope is essential. The goal of the study is to evaluate the influence of interventions required by the new Slovenian legislation and to propose general site planning guidelines. Special emphasis is devoted to the existing building stock, which is due for refurbishment. The study is carried out on the basis of seven typical urban layouts, which are assessed according to the shape of layout, density, building orientation and design. The calculations are carried out with the program SHADING. The study showed that the existing layouts are not as problematic as had been expected and that form and orientation of buildings present a major challenge. Nevertheless, the quality and the duration of insolation are highly dependent on the specifics of each case. The study showed that by respecting the basic rules of good practice in conjunction with the existing requirements no major changes in the existing design principles are needed.     

A modified Lotka–Volterra model for competition forecasting in Taiwan’s retail industry

The retail industry is an important component of the supply chain of the goods and services that are consumed daily and competition has been increasing among retailers worldwide. Thus, forecasting the degree of retail competition has become an important issue. However, seasonal patterns and cycles in the level of retail activity dramatically reduce forecasting accuracy. This paper attempts to develop an improved forecasting methodology for retail industry competition subject to seasonal patterns and cycles. Using market share data and the moving average method, a modified Lotka–Volterra model with an additional constraint on the summation of market share is proposed. Furthermore, the mean absolute error is used to measure the forecasting accuracy of the market share. Real Taiwanese retail data from 1999 is used to validate the forecasting accuracy of our modified Lotka–Volterra model. Our methodology successfully mitigates errors from seasonal patterns and cycles and outperforms other benchmark models. These benchmarks include the Bass and Lotka–Volterra models for revenue or market share data, with or without using the moving average method. Our methodology assists the retail industry in the development of management strategies and the determination of investment timing. We also demonstrate how the Lotka–Volterra model can be used to forecast the degree of industry competition.     

Geometric patterns of a recursive waltz dance

Abstract

The article concerns the explorations of the beauty of geometric patterns of recursive relative motions. Relative motions can be regarded as waltz dances, and thus generate varieties of complex and fascinated patterns. We create an applet with Macromedia Director to generate a recursive waltz, and define a specific palette to implement the coloured trajectories. It has always been a pleasure to observe various unseen forms gradually unfurling their mysterious charms. The possibilities are endless, and they call for further and deeper exploration.     

Evaluation of pH‐treated fish sarcoplasmic proteins on rheological properties of fish myofibrillar protein mediated by microbial transglutaminase

Fish sarcoplasmic protein (SP) could be exploited in the water‐holding agent for fish protein gels, except that the gel strength is reduced. The adjustment of pH could modify protein interactions to overcome the inferior effect. Fish SP solutions were adjusted to pH 3 or 12, neutralised to pH 7 and lyophilised to be pH‐treated SPs. These SPs along with lyophilised untreated SP (Normal SP) were incorporated into fish myofibrillar protein (MP) with microbial transglutaminase (MTG). The denaturation temperature (T_d) of MP mixed with normal SP was 66 °C with the lowest shear stress value. The denaturation of MP mixed with pH‐treated SP reduced to be 57 °C, resulting in increased shear stress. The cooking loss of MP gel was reduced by adding pH‐treated SPs, while the breaking forces were similar to control. The result indicated that pH‐treated SPs could be used to reduce cooking loss of MTG‐mediated MP gels without affecting the gelling properties.