Coagulation process in Manchega sheep milk from Spain: A path analysis approach

Characteristics of sheep milk are of great interest for the dairy industry, as almost the totality of production is intended for cheesemaking. However, the existing relationships between these variables are complex. This study assessed composition, hygienic quality, coagulation properties, and curd yield of 1,200 individual Manchega sheep milk samples. The aim was to compare the effect of composition and hygienic quality on coagulation and curdling, and to evaluate the relationship between curd yields and the coagulation process and the effect of other features by using path analysis methodologies. Outcomes proved path analysis to be a useful and effective tool to assess these relationships through direct and indirect paths within the same model. Results showed that the factors that had a direct influence on milk coagulation were lactose concentration, casein content, and initial pH of milk. Contrastingly, somatic cells did not seem to have any effect (direct or indirect) on the coagulation process. Factors that directly affected curd yield were fat content, lactose concentration, casein content, and curd moisture. However, technological parameters showed little effect over curd yield.     

Source time reversal (STR) method for linear elasticity

We study the problem of source reconstruction for a linear elasticity problem applied to seismicity induced by mining. We assume the source is written as a variable separable function $\mathit{f}\left(\mathit{x}\right)g\left(t\right)$. We first present a simple proof a local decay result for elasticity in the case of homogeneous media. We then extend the source time reversal method, originally developed for acoustic waves, to an elastic system of waves. Additionally, we present a fast reconstruction implementation for large data sets. This is especially useful in the elastic case, in which the numerical cost is higher than in fluid acoustics. We complement this work with several 2D and 3D numerical experiments and an analysis of the results.     

Bioecology of macrobenthic communities in the microtidal monsoonal Kodungallur–Azhikode Estuary,southwest coast of India

A comprehensive study of the macrobenthic communities in the Kodungallur–Azhikode Estuary (KAE) was conducted during 2009–2011 period. A total of 18,846 organisms were collected, with 60% being malacostracans, followed by polychaetes (20%), molluscs (9%) and ‘others’ group (11%). A total of 79 species in 71 genera belonging to 49 families were identified, with 33 spp. being polychaetes, 26 spp. being malacostracans, 11 spp. being molluscs and 9 spp. being in the ‘others’ group. A single species of opportunistic amphipod (Americorophium triaeonyx) comprised more than 62.05% of the total numerical abundance of macrobenthos. The other dominant species were Obelia bidentata, Arcuatula senhousia, Cirolana fluviatilis, Prionospio cirrifera and Capitella sp. Canonical correspondence analysis (CCA) results indicated environmental parameters such as water column salinity, turbidity, sediment Eh, substratum type, chlorophyll‐a concentration, depth and organic matter in sediment were the significant factors influencing the distribution of macrobenthic species in the KAE. The present study provides baseline information for future KAE benthic studies.     

Correlations of sensory parameters with physicochemical characteristics of Argentinean honeys by multivariate statistical techniques

Honey acceptability is mainly determined by its colour, crystallisation degree and aroma. In the present work, the sensory characteristics and physicochemical parameters of Argentinean honeys from different ecoregions were analysed. Moisture content, Pfund colour, diastase activity, hydroxymethylfurfural content, electrical conductivity, sugar profile and volatile compounds were analytically determined in honey samples, while sensory characteristics (crystal size, fluency score, sweetness, persistence, granularity, crystallisation, colour intensity and aroma) were evaluated by a trained panel. Significant correlations were found between honey crystallisation degree and hydroxymethylfurfural content and diastase activity (P ≤ 0.05). It could be confirmed that honey crystallisation interferes with the visual perception of colour. Floral, fresh fruit, ripe fruit, balsamic and wood aromas could be successfully linked to honey volatile profile (P ≤ 0.05). These results demonstrate that the parameters that could best guarantee the consumers’ preference can be successfully associated with the chemical composition of honey by multivariate statistical analysis.     

考虑行走弹性影响下的车辆换挡过程分析

为研究行走弹性对工程车辆行走换挡过程的影响，建立了考虑驱动轮轮胎变形引起的车辆行走弹性影响的整车行走动力学模型，该模型适用于换挡过程分析。计算与分析了典型装载机动力换挡过程，将考虑或不考虑行走弹性时计算得到的整车加速度和瞬时冲击度的变化过程分别进行了对比，利用实车试验对单一换挡过程进行了验证；并将考虑行走弹性时升挡过程中变速箱输入输出转速变化过程、离合器滑摩功率特性的计算结果与不考虑行走弹性时换挡过程的计算结果进行了对比。研究结果表明：与不考虑行走弹性的情况相比，行走弹性变形使得换挡过程中整车加速度的变化更加平缓；换入挡离合器有两次滑摩过程，冲击度更小，换挡时间更长；离合器接合时的冲击度与其接入时间有关；滑摩功更小。     

Softness,elasticity, and smoothness characteristics of cooked udon noodles based on texture analysis

Objective evaluation methods for the elasticity, smoothness, and softness of cooked udon noodles were established on the basis of texture analysis. Noodles with different diameters and amylose contents were prepared to verify the reliability of the proposed evaluation methods. Results revealed that the elasticity of udon noodles could be examined by using the method that involved rinsing cooked noodles with 10°C cold water for 30 s and stretching a single strand of cooked noodle at 3 mm/s with an A/KIE probe until broken. The stiffness of the sample at 3.5 mm could be determined to indicate the elasticity caused by the size of dried udon noodles. The softness and smoothness of cooked udon noodles could be examined when cooled and drained for 30 s by using an heavy duty platform/pasta firmness/stickiness rig probe. The elasticity of cooked udon noodles increased as their diameter increased, and their smoothness and softness significantly increased as the amylose content decreased (p < .05). Texture analysis could be used to quickly and accurately indicate the elasticity, softness, and smoothness of cooked udon noodles. The texture characteristics of udon noodles were related to their formulation, processing, and size. Establishing an adaptability evaluation method for the quality of udon noodles is a prerequisite for optimizing processing technologies and developing new products. Thus far, limited research has focused on objective methods for evaluating the texture of cooked udon noodles. This work developed valuable instrumental methods for examining the elasticity, softness, and smoothness of cooked udon noodles and provided noodle manufacturers a tool for selecting udon noodle formulations and processing technology based on texture analysis.     

基于多元神经网络融合的分布式资源空间文本分类研究

针对实体产业对科技资源的服务需求,以服务效应作为资源文本分类标准,提出一种基于多元神经网络融合的分布式资源空间文本分类模型。设计了包含词嵌入层、卷积层、双向门控循环单元层、注意力机制层和softmax层的多元神经网络通路;在此基础上采用基于需求—效应—资源分类策略,完成了从定性科技资源需求到定量资源服务效应求解,再到定性科技资源输出的映射变换,重点解决了分布式科技资源局部和全局语义特征形式多样、文本长距离依赖特征显著、重要资源信息难以准确识别的问题,进而从分布式科技资源空间中快速准确地获取效应知识,提升实体产业产品研发效率和创新能力;通过万方专利科技资源数据集验证了所提方法的可行性和有效性,为更加全面地挖掘资源文本特征和按需服务实体产业提供了一种新的思路和手段。