BOOK REVIEWS

EXTRUSION COOKING. (C. Mercier, P. Linko, and J. M. Harper, eds.), American Association of Cereal Chemists, Inc., St. Paul, MN, 1989. 471 pp., $89.00.
WHEAT IS UNIQUE. (Y. Pomeranz, ed.) American Association of Cereal Chemists. 1989. 715 pp. $68.00.     

Development of High Vacuum Flame Processes for Sliced Peaches and Pears

Clingstone peach and Bartlett pear slices were successfully sterilized by high vacuum flame processes without the conventional covering of syrup or water. The processes developed are simple and continuous, and applicable to commercial use. With the exception of blanching and deaeration, the processes use existing canning practices. Through 18 months storage, more of the original flavor and texture of the fresh fruit was retained by HVFS packs than by the comparable conventional packs. No spoilage was experienced in any of the packs.     

SOY AND MEAT PROTEINS AS FOOD EMULSION STABILIZERS 1. VISCOELASTIC PROPERTIES OF CORN OIL-IN-WATER EMULSIONS INCORPORATING SOY OR MEAT PROTEINS

The creep compliance-time response of 50% (wt/wt) corn oil-in-water emulsions has been studied at a constant stress of 47.8 dyne cm⁻² over the pH range 2.5–7.5. The emulsions were stabilised by acid precipitated (APSP), 7S(7SPRF) or 11S(11SPRF) soy protein fractions, water soluble (WSMP) or salt soluble (SSMP) meat protein fractions. All the emulsions exhibited viscoelasticity. WSMP emulsions exhibited the highest initial viscoelasticity parameter values and this was attributed to the strong interlinking of WSMP loops adsorbed on the surfaces of adjacent oil drops. The parameter values of all the emulsions increased during the first 5–7 days storage and then they decreased. At any selected pH the 7SPRF emulsions exhibited the largest relative increase in parameter values. The changes in viscoelasticity during storage were explained on the basis of the relative effects of further protein loop interlinkage and drop coalescence.     

WAIS DIGIT SPAN, DIGIT SYMBOL, AND VOCABULARY PERFORMANCE AS A FUNCTION OF PRIOR EXPERIENCES OF SUCCESS AND FAILURE.

RELATIVELY IMPAIRED PERFORMANCE ON THE WAIS DIGIT SPAN SUBTEST IS FREQUENTLY INTERPRETED AS REFLECTING ANXIETY. RECENT RESEARCH HAS ALSO INDICATED THAT INTELLIGENCE TEST PERFORMANCE MAY BE INFLUENCED BY CERTAIN ASPECTS OF THE TESTING SITUATION AND RELATIONSHIP. IT WAS THEREFORE THOUGHT THAT THE CLINICAL INTERPRETATION OF DIGIT SPAN WOULD BE ENHANCED BY AN UNDERSTANDING OF THE POSSIBLE EFFECTS OF NATURAL EVALUATIVE EXPERIENCES INHERENT IN THE CONVENTIONAL TESTING SITUATION. A STUDY ASSESSED THE DIFFERENTIAL EFFECTS OF PRIOR EXPERIENCES OF SUCCESS VS. FAILURE ON THE SUBSEQUENTLY ADMINISTERED DIGIT SPAN, DIGIT SYMBOL, AND VOCABULARY SUBTESTS. FAILURE EXPERIENCE LED TO AN ELEVATION IN SUBSEQUENT PERFORMANCE ON BOTH DIGIT SPAN AND DIGIT SYMBOL COMPARED TO THE EFFECT OF SUCCESS, WHILE VOCABULARY APPEARED TO BE UNAFFECTED. SS WERE 43 FEMALE UNDERGRADUATES. (24 REF.) (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Grain Growth in Two-Phase Ceramics: Al2O3 Inclusions in ZrO

The effect of Al₂O₃ inclusions with a greater average size (0.6 μm) than the average particle size of the major phase powder (<0.1 μm) on grain gowth was examined by sintering ZrO₂/Al₂O₃ composites (0,3,5,10, and 20 vol%) at 1400°C and then heat-treating at temperatures up to 1700°C. Normal grain growth was observed for all conditions. The inclusions appeared to have no effect on grain growth until the ZrO₂ grain size was ∼1.5 times the average inclusion size. Grain growth inhibition increased with volume fraction of the Al₂O₃ inclusion phase. At temperatures 1600°C, the inclusions were relatively immobile and most were located within the ZrO₂ grains for volume fractions <0.20; at higher temperatures, the inclusions could move with the grain boundary to coalesce. Grain growth was less inhilited when the inclusions could move with the boundaries, resulting in a larger increase in grain size than observed at lower temperatures. Analogies between mobile voids, entrapped within grain at lower temperature due to abnormal grain growth during the last state of sintering, and the observations concerning the mobile inclusions are made suggesting that grain-boundary movement can "sweep" voids to grain boundaries and eventually of four-grain junctions, where they are more likely to disappear by mass transport.     

An evaluation of throughput time in closed loop operating systems

The purpose of this paper is to present a generalized and a special purpose method for the evaluation of throughput time. The general method presented represents a modification of Mason's Rule to a special case of flow evaluation encountered in production operations. The algorithm presented is for the special model wherein there is a single output and wherein all possible feedbacks are permissible. It is anticipated that the methods presented will aid greatly in the evaluation and understanding of throughput time. The methods should be equally applicable to normal manufacturing operations and to special major project type activities. Clearly the application of the methods is limited only by one's ability to establish the flow graph, the times for the operations and the yields for the various flows.