Use of heat-moisture treated maize starch to modify the properties of wheat flour and the quality of noodles

Waxy, normal and high-amylose maize starches were subjected to heat-moisture treatment (HMT) and then added to wheat flour (WF) in different ratios (1%, 5% and 10%). The properties of blends and their cooked noodles were studied to investigate the effects of HMT starches. The incorporation of HMT starch in WF led to an increase in swelling power, peak viscosity and breakdown and to a decrease in setback, thus inhibiting retrogradation, hence enhancing resultant noodle softness. Compared to the same addition ratio of native starch to WF, HMT starch led to higher tensile strength and extensibility in resultant noodles. WF with added HMT starch had higher resistant starch than with native starch. This study showed that addition of HMT maize starch has potential to bring nutritional benefits. However, it is necessary to select the proper blending ratio and amylose content of starch to add, in consideration of its effect on noodle quality.     

Transition to turbulence in rotating-disk boundary layers—convective and absolute instabilities

This work is an experimental study of mechanisms for transition to turbulence in the boundary layer on a rotating disk. In one case, the focus was on a triad resonance between pairs of traveling cross-flow modes and a stationary cross-flow mode. The other was on the temporal growth of traveling modes through a linear absolute instability mechanism first discovered by Lingwood (1995, J Fluid Mech 314:373–405). Both research directions made use of methods for introducing controlled initial disturbances. One used a distributed array of ink dots placed on the disk surface to enhance a narrow band of azimuthal and radial wave numbers of both stationary and traveling modes. The size of the dots was small so that the disturbances they produce were linear. Another approach introduced temporal disturbances by a short-duration air pulse from a hypodermic tube located above the disk and outside the boundary layer. Hot-wire sensors primarily sensitive to the azimuthal velocity component, were positioned at different spatial (r,θ) locations on the disk to document the growth of disturbances. Spatial correlation measurements were used with two simultaneous sensors to obtain wavenumber vectors. Cross-bicoherence was used to identify three-frequency phase locking. Ensemble averages conditioned on the air pulses revealed wave packets that evolved in time and space. The space–time evolution of the leading and trailing edges of the wave packets were followed past the critical radius for the absolute instability, r _{c A} . With documented linear amplitudes, the spreading of the disturbance wave packets did not continue to grow in time as r _{c A} was approached. Rather, the spreading of the trailing edge of the wave packet decelerated and asymptotically approached a constant. This result supports the linear DNS simulations of Davies and Carpenter (2003, J Fluid Mech 486:287–329) who concluded that the absolute instability mechanism does not result in a global mode, and that linear-disturbance wave packets are dominated by the convective instability. In contrast, wave-number matching between traveling cross-flow modes confirmed a triad resonance that lead to the growth of a low azimuthal number (n = 4) stationary mode. At transition, this mode had the largest amplitude. Signs of this mechanism can be found in past flow visualization of transition to turbulence in rotating disk flows.     

虚拟控制增益函数未知的随机非线性系统模糊自适应控制

The problem of track control is studied for a class of strict-feedback stochastic nonlinear systems in which unknown virtual control gain function is the main feature. First, the so-called stochastic LaSalle theory is extended to some extent, and accordingly, the results of global ultimate boundedness for stochastic nonlinear systems are developed. Next, a new design scheme of fuzzy adaptive control is proposed. The advantage of it is that it does not require priori knowledge of virtual control gain function sign, which is usually demanded in many designs. At the same time, the track performance of closed-loop systems is improved by adaptive modifying the estimated error upper bound. By theoretical analysis, the signals of closed-loop systems are globally ultimately bounded in probability and the track error converges to a small residual set around the origin in 4th-power expectation.     

Physicochemical and structural characteristics of starches from Chinese hull‐less barley cultivars

Fourteen hull‐less barley cultivars, collected from four major cultivated areas in China, were employed to investigate the structural and physicochemical properties of their starches in this study. Relatively wide variations in physicochemical properties of the starches were observed. Amylose content ranged from 23.1% to 30.0%, swelling power and water solubility index ranged from 12.8 to 19.9 g g^?1 and 12.7% to 23.7% respectively. Peak viscosity was from 170 to 346 Rapid Visco Unit (RVU), peak temperature (T_p) of starch gelatinisation was from 55.6 to 61.8 °C and enthalpy of starch retrogradation ranged from 0.3 to 3.1 J g^?1. Weight‐based chain‐length proportions of fa, fb₁, fb₂ and fb₃ in amylopectins ranged from 21.65% to 24.95%, 44.48% to 49.44%, 15.56% to 17.19% and 9.83% to 16.66% respectively. Correlation analyses showed that amylose content was inversely related to pasting parameters and enthalpy of gelatinisation. Pasting properties and amylopectin structures were the most important parameters to differentiate starch properties among different hull‐less barley cultivars in this study. This work will be useful for exploring applications of Chinese hull‐less barley starches in food and non‐food industries.     

Combined michelson and polarimetric fibre-optic interferometric sensor

A fibre-optic interferometric sensor utilising a highly birefringent fibre sensing element has been configured such that both Michelson and polarimetric outputs are simultaneously available. This device therefore offers the high resolution of a Michelson interferometer in conjunction with the increased dynamic range of a polarimetric device. The results of preliminary experiments in which the system was used as a temperature sensor are presented.     

Effect of γ-irradiation on phenolic compounds in rice grain

Whole grain rice is rich in phenolic compounds. The effect of γ-irradiation on the main phenolic compounds in the rice grains of three genotypes (black, red, and white) was investigated. Three phenolic acids (p-coumaric acid, ferulic acid, and sinapinic acid) were identified as major phenolic compounds in all rice samples, while two anthocyanins (cyanidin-3-glucoside and peonidin-3-glucoside) were identified in pigmented grain samples. In general, γ-irradiation at most of doses could significantly (p < 0.05) decrease total phenolic acid contents in all samples and total anthocyanins contents in the black rice, but their decreases were not completely in a dose-dependent manner. Unexpectedly, 6 and 8 kGy significantly (p < 0.05) increased total contents of anthocyanins and phenolic acids in black rice. This study suggested that suitable doses of irradiation might be carefully selected and used to minimise the loss of antioxidant phenolic compounds in whole grain rice during storage.     

Dietary plant materials reduce acrylamide formation in cookie and starch-based model systems

BACKGROUND: Dietary plant materials have attracted much attention because of their health benefits to humans. Acrylamide is found in various heated carbohydrate‐rich foods. Our previous results showed that crude aqueous extracts from diverse dietary plants and some phenolic compounds could mitigate acrylamide formation in an asparagine–glucose model system. Based on our previous study, several plant materials were selected to further investigate their inhibitory effects on acrylamide formation in cookies and starch‐based model systems. RESULTS: Addition of raw powders from selected dietary plants and their crude aqueous extracts could considerably reduce acrylamide formation in both cookie and potato starch‐based models. Aqueous extracts of clove at 4% caused the largest reduction (50.9%) of acrylamide in cookies, whereas addition of 2% proanthocyanidins from grape seeds gave the greatest acrylamide reduction (62.2%) in a starch‐based model system. CONCLUSION: It may be feasible to use some of the tested dietary plant materials to reduce acrylamide formation in cookies and other starchy foods. Copyright © 2011 Society of Chemical Industry     

Miniature solid-state directional laser Doppler velocimeter

A miniature laser Doppler velocimeter (LDV) using a single-mode solid-state semiconductor laser is described. Current-induced output frequency modulation of the laser output, combined with an unbalanced interferometer, is used to provide direction sensing.