Characterization of Physical and Mechanical Properties of Miscible Lactose‐Sugars Systems

Lactose‐sugars systems were produced by spray drying. They were lactose, lactose–glucose (4:1) mixtures, lactose–maltose (4:1) mixtures, lactose–sucrose (4:1) mixtures, lactose–trehalose (4:1) mixtures, and lactose–corn syrup solids (CSS) (4:1) mixtures. The physical characteristics, water sorption behavior, glass transition, and mechanical properties of miscible lactose‐sugars systems were investigated. Lactose–glucose mixtures had larger particle size than other lactose‐sugars systems after spray drying. The presence of glucose or sucrose in lactose‐sugars mixtures decreased the glass transition temperatures of amorphous systems, while the presence of maltose and trehalose had only minor impact on the glass transition temperatures. Moreover, glucose accelerated the crystallization of amorphous system at 0.44 a_w, but its presence delayed the loss of sorbed water at higher water activities (≥0.54 a_w). Mechanical property study indicated that glucose and sucrose in amorphous system could result in an increase of molecular mobility, while the presence of CSS could decrease the free volume and maintain the stiffness of the miscible systems.     

Characterization of carbohydrate-protein matrices for nutrient delivery

Amorphous carbohydrates may show glass transition and crystallization as a result of thermal or water plasticization. Proteins often affect the state transitions of carbohydrates in carbohydrate-protein systems. Water sorption behavior and effects of water on glass transition and crystallization in freeze-dried lactose, trehalose, lactose-casein (3: 1), lactose-soy protein isolate (3:1), trehalose-casein (3:1), and trehalose-soy protein isolate (3:1) systems were studied. Water sorption was determined gravimetrically as a function of time, and Brunauer-Emmett-Teller (BET) and Guggenheim-Anderson-de Boer (GAB) models were fitted to the experimental data. Glass transition temperature (T(g)) and instant crystallization temperature (T(ic)) in anhydrous and water plasticized systems were measured using differential scanning calorimetry (DSC). The Gordon-Taylor equation was used to model water content dependence of the T(g) values. The critical water content and water activity (a(w)) at 24 °C were calculated and crystallization of lactose and trehalose in the systems was followed at and above 0.54 a(w). Carbohydrate-protein systems showed higher amounts of sorbed water and less rapid sugar crystallization than pure sugars. A greater sugar crystallization delay was found in carbohydrate-casein systems than in carbohydrate-soy protein isolate systems. The T(g) and T(ic) values decreased with increasing water content and a(w). However, higher T(ic) values for lactose-protein systems were found than for lactose at the same a(w). Trehalose showed lower T(ic) value than lactose at 0.44 a(w) but no instant crystallization was measured below 0.44 a(w). State diagrams for each system are useful in selecting processing parameters and storage conditions in nutrient delivery applications.     

Glass transition and water plasticization effects on crispness of a snack food extrudate

Abstract

A crispy snack model, composed of maltodextrin, wheat flour, salt, and water, with a clearly measurable glass transition was designed and produced by extrusion. The material was used to investigate effects of glass transition and water plasticization on mechanical properties and sensory crispness. Water sorption and the glass transition temperature range were determined gravimetrically and using differential scanning calorimetry (DSC) for samples stored at 0 to 85% relative humidity (RH), respectively. Mechanical properties were determined for extradates rehumidified at 0 to 76% RH. Three sensory panels evaluated crispness intensities of extrudates rehumidified at 33 to 76% RH by either breaking samples with fingers (Finger Task), biting using the incisor teeth (Bite Task), or biting and chewing (Bite‐and‐Chew Task). The extrudate was plasticized by water, as observed from a typical decrease of Tg with increasing water content. Changes in mechanical properties and loss of crispness occurred at an intermediate water activity level coinciding with the extent of plasticization depressing the Tg to below ambient temperature. The changes in mechanical properties and sensory crispness intensities with increasing water activity had sigmoid shapes following the Fermi's model. Loss of crispness as a result of water plasticization is likely to apply to a number of low‐moisture food materials, although various mechanical and sensory properties do not necessarily change in unison as the materials undergo a glass transition.     

Quality-oriented optimization of wave soldering process by using self-organizing maps

In this paper, the optimal process parameters of a wave soldering process were defined. The optimization was performed in respect to soldering quality by minimizing a cost function describing the total repairing cost of a wave-soldered printed circuit board (PCB). The data analysis stages were as follows. First, the process data were coded into inputs for a self-organizing map (SOM). Next, a function for the repairing cost was constructed and used to find the optimal map neurons. At the last phase, the optimal parameters were approximated on the basis of the reference vectors of the optimal neurons. The results showed clearly potential in the optimization of the wave soldering process, especially in the visualization of the optimal process conditions. Therefore, it would be useful to exploit the method more widely in the electronics industry.     

Cutting thin sheet metal with a water jet guided laser using various cutting distances, feed speeds and angles of incidence

This research deals with the cutting of thin sheet metals at various distances, feed speeds and angles of incidence using a water jet guided laser. In the water jet guided laser process a laser beam is focused into a jet of water, which transmits the beam to the workpiece. This eliminates the need for any focus control. Nevertheless, most of its applications are in planar cutting where this advantage is not utilized. For the laser parameters, jet pressure and diameter in question, the value of 50 mm was found to be a fairly reliable upper limit to the cutting distance for both normal and inclined surfaces. In addition to the laser beam being absorbed partially by the water jet, the jet was found to be susceptible to disturbances. Specimen vibration caused by the water jet also impeded cutting a continuous kerf.     

芬兰菲斯卡艺术村 历史、艺术、设计、创意、自然的和谐

芬兰菲斯卡艺术村如今是一个充满活力的创意社区。2010年艺术村及其中的工作室,高档餐厅和许多精彩的、高水准的展览吸引了超过3万名游客。它已为全世界处于产业转型和人口流动的城市树立了一个国际典范。     

Ambient silver concentration anomaly in the Finnish Arctic lower atmosphere

Mean silver concentrations in weekly particle samples collected at Kevo, northern Finland, were determined for the period of October 1964-March 1978 by neutron activation analysis. Two distinct periods were observed in the silver concentration levels over this time frame. During 1964-1970, mean weekly silver concentration levels were found in the range of 0.01-190 ng/m3 with an arithmetic mean of 2.19 ng/m3. A few very high silver concentration levels (>10 ng/m3) were observed in this period, some of which simultaneously occurred with some of the highest bromine and iodine concentration levels. During 1971-1978, silver concentration levels were in the range of 0.02-0.89 ng/m3 with a mean value of 0.09 ng/m3. The observed concentration levels in the later period matched well the data from the early 1990s reported at Sevettij?rvi, northern Finland, about 60 km east of Kevo. Data analysis, historical records for this region, and residence time analysis (RTA) using wind back-trajectories show that occasional smelting of silver-rich Norilsk ores at the Nikel smelter, Kola Peninsula, was probably a significant contributor to elevated mean silver concentration levels during 1964-1970. RTA alone was not able to unambiguously identify the most probable source region for highest silver impacts at Kevo due to the weekly integrated nature of the samples collected. Critical examination of wind back-trajectories (24 per day) for specific high silver, bromine, and iodine concentration weeks was carried out to supplement the ensemble RTA analysis (2 back-trajectories per day). The supplemental back-trajectory analysis revealed that deposition of the smelter component silver as well as the sea components (bromine and iodine) could occur together at Kevo during these weekly sampling periods. The study implies that data from weekly integrated samples are insufficiently time-resolved for RTA methods alone to unambiguously resolve the sources contributing to ambient atmospheric concentrations at Kevo, Finland.     

State of dispersed lipid carrier and interface composition as determinants of beta-carotene stability in oil-in-water emulsions

Abstract: Liposoluble bioactive compounds are often included in foods in emulsified lipid carriers. In the present study, the impact of the physical state of the lipid carrier and the interfacial composition of oil‐in‐water emulsions on the stability of β‐carotene was studied. Emulsions with hydrogenated palm kernel oil (HPKO) concentration of 10% (w/w) dispersing 0.05% (w/w) β‐carotene, and a water phase at pH 7 containing 30% (w/w) sucrose, were stabilized by 1%, 1.5%, 2%, and 3% (w/w) whey protein isolate (WPI). Crystallization and melting behavior of emulsified and bulk HPKO were studied by differential scanning calorimetry. The hysteresis of emulsified HPKO crystallization (onset approximately 10 °C; endset approximately 6 °C) and melting (onset approximately 17 °C; endset approximately 45 °C) allowed us to operate at 15 °C on systems with identical compositions but different physical states of the same lipid phase. Surface protein coverage of emulsions was calculated and size of the dispersed particles was characterized by dynamic light scattering. β‐Carotene contents of the emulsions during storage at 15 °C was analyzed spectrophotometerically. Results highlighted an impact of the phase of the lipid carrier and of the concentration of WPI on β‐carotene degradation. β‐Carotene loss showed zero‐order kinetics. A liquid dispersed phase resulted in a low degradation rate but a high concentration of protein on a solid lipid carrier was likewise effective for β‐carotene protection. Practical Application: The inclusion of lipophilic bioactive compounds, such as carotenoids, is a current trend in the production of functional foods aiming to enhance health and well‐being. However, the use of functional ingredients in food products is complicated because of the sensitivity of the active molecules to physical and chemical factors to which they are exposed during processing, storage, and consumption. The present work gives indications of the influence of the lipid carrier physical state and surface structure on ß‐carotene stability in formulated oil‐in‐water liquid food models, suggesting possible strategies for an enhanced stabilization of lipophilic labile compounds.     

Long Binary Narrow-Sense BCH Codes Are Normal

Let C be the binary narrow-sense BCH code of length where m is the order of 2 modulo n. Using characters of finite fields and a theorem of Weil, and results of Vladut-Skorobogatov and Lang-Weil we prove that the code C is normal in the non-primitive case if and in the primitive case if where the constant depends only on t. Received January 4, 1994