<Emphasis Type="Italic">In situ</Emphasis> monitoring of solid fat content by means of pulsed nuclear magnetic resonance spectrometry and ultrasonics

An ultrasonic technique was developed to study the crystallization process of edible fats on-line. A chirp wave was used instead of the conventional pulser signal, thus achieving a higher signal-to-noise ratio. This enabled measurements to be made in concentrated systems [≈20% solid fat content (SFC)] through a 8.11-cm thick sample without significant signal loss. Fat samples were crystallized at 20, 25, and 30°C at a constant agitation rate of 400 rpm for 90 min. The crystallization process was followed by ultrasonic spectroscopy and a low-resolution pulsed nuclear magnetic resonance spectrometer. Specific relationships were found between ultrasonic parameters [integrated response, time of flight (TF), and full width half maximum] and SFC. TF, which is an indirect measurement of the ultrasonic velocity (v), was highly correlated to SFC (r ²>0.9) in a linear fashion (v=2.601 SFC+1433.0).     

Plastic fats with zero trans fatty acids by interesterification of mango,mahua and palm oils

Speciality plastic fats with no trans fatty acids suitable for use in bakery and as vanaspati are prepared by interesterification of blends of palm hard fraction (PSt) with mahua and mango fats at various proportions. It was found that the interesterified samples did not show significant differences in solid fat content (SFC) after 0.5 or 1 h reaction time. The blends containing PSt/mahua (1:1) showed three distinct endotherms, indicating a heterogeneity of triacylglycerols (TG), the proportions of which altered after interesterification. The SFC also showed improved plasticity after interesterification. Similar results were observed with other blends of PSt/mahua (1:2). These changes in melting behavior are due to alterations in TG composition, as the trisaturated‐type TG were reduced and the low‐melting TG increased after interesterification. The blends containing PSt/mango (1:1) showed improvement in plasticity after interesterification, whereas those containing PSt/mango (2:1) were hard and showed high solid contents at higher temperature and hence may not be suitable for bakery or as vanaspati. The blends with palm and mahua oils were softer and may be suitable for margarine‐type products. The results showed that the blends of PSt/mahua (1:1, 1:2) and PSt/mango (1:1) after interesterification for 1 h at 80 °C showed an SFC similar to those of commercial hydrogenated bakery shortenings and vanaspati. Hence, they could be used in these applications in place of hydrogenated fats as they are free from trans acids, which are reported to be risk factors involved in coronary heart disease. For softer consistency like margarine applications, the blends containing palm oil and mahua oil are suitable.     

Production of cocoa butter-like fat from interesterification of vegetable oils

Cocoa butter-like fat was prepared from completely hydrogenated cottonseed and olive oils by enzymatic interesterification. The optimum reaction time to produce the major-component of cocoa butter, 1(3)-palmitoyl-3(1)-stearoyl-2-monoolein (POS), was 4 hr. The cocoa butter-like fat was isolated from the reaction mixture by two filtration steps. The yield of cocoa butter-like fat was 19%, based on the weight of the original oils. Chromatographic analysis of the product by reversephase high-performance liquid chromatography (HPLC) has shown it contains triglyceride components similar to those of cocoa butter, but that it has slightly more diglycerides. The melting point of this product, as measured by a differential scanning calorimeter, is 39°C, which compares well to the 36°C melting point of natural cocoa butter. Presented in part at the AOCS meeting in Cincinnati, Ohio, in 1989.     

Oil and fat hydrolysis with lipase fromAspergillus sp.

Hydrolysis of olive oil, soybean oil, mink fat, lard, palm oil, coconut oil, and a hydrogenated, hardened oil with lipase from anAspergillus sp. has been studied. The lipase had high specific activity (60,000 U/g) and did not show any positional specificity. The lipase proved to be a more effective catalyst than Lipolase fromA. oryzae, with an optimal activity at 37°C and pH 6.5–7.0. It was activated by Ca²⁺ but inactivated by organic solvents such as isopropanol and propanone. All substrates examined could be hydrolyzed to corresponding fatty acids with this enzyme at concentrations of 5–30 U/meq with yields of 90–99% in 2–24 h. The degree of hydrolysis was almost logarithmically linear with reaction time and occurred in two stages. The lipase was stable and could be repeatedly recycled for hydrolysis.     

Determination ofcis andtrans-Octadecenoic acids in margarines by gas liquid chromatography-infrared spectrophotometry

A combined capillary gas liquid chromatography (GLC) and infrared spectrophotometry (IR) method is described for the determination ofcis andtrans-octadecenoic acids in margarines made from partially hydrogenated vegetable oils. The totaltrans-unsaturation of margarine fatty acid methyl esters determined by IR, with methyl elaidate as the external standard, was correlated to the capillary GLC weight percentages of the componenttrans fatty acid methyl esters by the mathematical formula: IRtrans=%18∶1t+0.84×%18.2t+1.74×%18∶2tt+ 0.84×%18∶3t where 0.84, 1.74 and 0.84 are the correction factors which relate the GLC weight percentages to the IRtrans-equivalents for mono-trans-octadecadienoic (18∶2t),trans, trans-octadecadienoic (18∶2tt) and mono-trans-octadecatrienoic (18∶3t) acids, respectively. This formula forms the basis for the determination of totaltrans-andcis-octadecenoic acids in partially hydrogenated vegetable oils. From the weight percentages of 18∶2t, 18∶2tt and 18∶3t determined by capillary GLC on a cyanosilicone liquid phase and the totaltrans-unsaturation by IR, the percentage of the totaltrans-octadecenoic acids (18∶1t) is calculated using the formula. The difference between the total octadecenoic acids (18∶1), determined by capillary GLC, and the 18∶1t gives the totalcis-octadecenoic acids. Presented in part at the 81st Annual Meeting of the American Oil Chemists' Society, Baltimore, Maryland, April 22–25, 1990.     

响应面法优化鸡脂酶解工艺

通过单因素实验考察了脂肪酶、乳化剂、反应温度、pH值、反应时间、酶添加量及摇床转速等影响鸡脂脂肪酶水解的因素.采用响应面分析法对反应温度、酶添加量、pH值和反应时间等工艺参数进行了优化研究.结果表明,二次多项式模型符合实验数据.反应获得较优酸值时反应参数条件为：温度46.6℃,加酶量0.5%,pH值6.4,反应时间4.33 h.     

Seasonal Effects of Hydropeaking on Growth,Energetics and Movement of Juvenile Atlantic Salmon (Salmo Salar)

The performance and movements of juvenile Atlantic salmon Salmo salar exposed to variable water discharge (simulating hydropeaking) but with a stable water‐covered area were studied in six experimental stream channels, both during the winter and summer. Thirty fish were stocked into each channel, and the growth, body fat and movements of the fish were followed for about 2.5 months in each season. During the winter, no effect of hydropeaking was documented on performance or movement. In the summer, fish experiencing hydropeaking had lower body mass, lower body fat, and higher movement rates than the control fish. In general, effect sizes were small, and the rapid and frequent changes in water discharge and water level in the present study had small effects on the performance of juvenile Atlantic salmon. The cumulative long‐term effect at the population level is unknown, but a reduced growth rate of 10% and a reduction in body fat of 16% in the hydropeaking experiments in the summer might to some extent translate into increased smolt age and lower overwintering survival. Copyright © 2014 John Wiley & Sons, Ltd.     

TSP问题的脂肪计算复杂性与启发式算法设计

旅行商问题(traveling salesman problem,简称TSP)是经典的NP-难解组合优化问题之一,求解它的高效启发式算法一直是计算机科学研究的热点.脂肪作为描述TSP结构特征的新工具,对启发式算法设计具有重要意义.目前,TSP问题的脂肪研究还处于初始阶段,缺乏理论分析结果及相关的启发式算法.首先分析了TSP问题的脂肪计算复杂性,通过构造偏移实例的技巧,证明了获取TSP的脂肪是NP-难解的,即在P(NP的假设下,不存在算法可以在多项式时间内获得完整脂肪.在此基础上,通过分析TSP问题局部最优解与脂肪的关系,给出了求解TSP问题的元启发式算法--动态候选集搜索(dynamic candidate set search,简称DCSS)算法.利用该算法,改进了目前求解TSP问题最好算法之一的LKH.TSPLIB典型实例的实验结果表明,改进后的算法在解的质量上有较为明显的提高.新的基于脂肪的启发式算法对于求解其他NP-难解问题具有一定的参考价值.     

基于深度学习的心脏图像分割研究现状

面对严重的医学影像分析缺口,深度学习的发展能够满足国内医疗行业的需求。心脏图像的处理方法可大致分为传统的图像处理技术、基于图谱的方法（atlas-based methods）、基于模型的方法（model-based methods）以及目前热门的采用机器学习和深度学习的方法。在深度学习兴起之前,传统的机器学习技术如模型法和图集法在心脏图像分割中有良好表现,但通常需要大量的特征工程知识或先验知识才能获得令人满意的精度。而基于深度学习的算法能从数据中自动发现复杂的特征以进行对象检测和分割。得益于先进的计算机硬件以及更多可用于训练的数据集,基于深度学习的分割算法已超越了以往的传统方法。本文回顾了2012—2022年有关心室、心外膜和心包脂肪的图像处理的各项方法、衡量指标及其目前的研究现状,并结合分割技术的发展,讨论了心脏分割的发展趋势。     

胖树中的分布式动态容错路由

面向云计算的超大规模互连网络增加了对网络容错的要求,容错已成为互连网络的重要问题.为了保证网络的高可用性和高性能,文中基于胖树网络拓扑提出了一种分布式的动态容错路由方法.该方法通过引入一套链路失效消息传播机制和一套基于链路失效信息的动态容错路由算法来实现胖树网络的分布式动态容错.相比已有方法,该方法不增加网络硬件和路由路径长度,并且具有高执行效率和高性能.实验结果表明,在m端口交换机构成的胖树中,该方法可以容忍任意m/2-1条失效链路并以高概率容忍更多条失效链路的组合,同时保持网络的高性能.