The Total Source Error of Adjustment model: A methodology for the elimination of setup and process adjustment

The Total Source Error of Adjustment (TSEA) model identifies and describes the sources of error that create the need for setup and process adjustment. Adjustment is the result of uncontrolled sources of variation or error. To control error, it must first be systematically identified and described. The TSEA model is a systematic means of identifying and classifying the error sources contributing to setup adjustment and process adjustment for machining processes. Once error sources are properly classified, touch-trigger probing can then be effectively used to eliminate variability. When implementing the TSEA model, probing is applied to control error sources of adjustment. A case study examines the utility of the TSEA methodology in identifying the sources of variation causing adjustment. The analysis and control of error sources that occur in machining will reduce setup time, increase consistency in manufacturing, and improve the quality of the final product.     

DYNAMIC VISCOELASTIC PROPERTIES OF PASTA AS A FUNCTION OF TEMPERATURE AND WATER CONTENT*

Pasta samples were tested in the linear viscoelasticity range using a dynamic mechanical thermal analyzer over the temperature range of 25 to 95C and the water content range of 12 to 20% (weight of water/weight of solids). To obtain wholesome pasta samples at different moisture levels, the intermittent sorption technique was used. The behavior of G′ and tanδversus temperature curves exhibited a transition, which was determined to be the glass transition by making comparisons to the literature values of glass transition for starch and semolina extrudates. At 12.5% water content, glass transition initiated at 48.7C. With increase in water content values, the initiating glass transition temperature decreased. At 19.7% water content, glass transition was observed in the temperature range of 36.9 to 57.3C. Although pasta contains about 13% protein fraction, it did not seem to affect the major part of glass transition range because the pasta proteins become mobile at temperatures greater than 80C and water content greater than 17%.     

The effects of butter characteristics on the growth of Listeria monocytogenes

The behaviour of Listeria monocytogenes was assessed after inoculation into butters made so that they exhibited a range of characteristics. Water droplet size and dispersion throughout the butter affected the ability of L. monocytogenes to grow, its rate of growth and the maximum population level achieved. Listeria monocytogenes was able to grow better in 'coarse' compared to 'fine' butter. Salt in the butter adversely affected growth of L. monocytogenes. However, slow growth was apparent at even higher levels (e.g. 2.1+%) of total salt. Growth of L. monocytogenes in butter at 8°C was comparable to that at 21°C.     

低成本传感器与A/D转换器的互连

介绍了比例输出传感器与A／D转换器之间的配合使用情况。设计了传感器测量电路，包括比例输出传感器、电流驱动电桥和惠斯通电桥。将ADC的基准电压输入和传感器输出结合在一起，节省了电压基准或电流源。该设计降低了电路整体成本，提高了温度稳定性和测量精度，降低了温漂，减少了线路板面积，消除了不理想的基准源引入的误差。     

Detection of cheese packaging containment failures using reversible optical oxygen sensors

This study investigated the capacity of optical oxygen sensors to nondestructively detect containment packaging failures in commercial vacuum packed cheddar cheese. Unacceptable oxygen levels in packs lead to product deterioration and can significantly reduce shelf life. Vacuum packed cheddar cheese was monitored for oxygen levels over time at 4 °C with optical sensors prefitted to packaging laminates polyethyleneterephthalate/polypropylene. Oxygen levels present in packs immediately after packaging were 3% on average. Further ingress of oxygen into all packs occurred over storage time and levels ranged from 3.6% to 8.2% after 6 days. Information obtained using oxygen sensors led to further assessments and identification of the causes of packaging containment failure.     

An evaluation of methods for inoculating Listeria monocytogenes into butter for microbiological experimentation

The behaviour of Listeria monocytogenes Scott A was assessed when inoculated into butter using six different methods. The butter was made using a laboratory-scale butter churn to give consistency in the butter ingredients. No increase in count was seen using the 'stab' or 'contact' methods of butter inoculation. No inoculation method was found to be ideal for every inoculation experiment that may be required. However, it was concluded that the 'mix' and 'bead' methods were most appropriate if the 'cream' inoculation method could not be used.