Einflu? von Ethanol auf den Trocknungsverlauf und die Makrostruktur eines Einzel-Zellmaterials aus Apfelparenchym (Sorte Granny Smith)

Ethanol pre-treated apple parenchyma cells are dried in a laboratory vacuum dryer. Various ethanol contents (75 to 95% m/m) and moisture contents (2 to 15 g ethanol-water-mixture per g dry mass) of the cells were adjusted before drying and the influence of these factors on drying behaviour as well as the related structural changes are studied. The initial ethanol content was found to have a significant influence on both, drying behaviour and macrostructure of the dried material. In the case of a low initial value, the ethanol content during drying already drops at moisture contents of about 0.5–1.5 g/g. As a consequence the residual particle moisture consists mainly of water at the end of drying. In contrast to high initial ethanol contents, cells at a low initial ethanol content become strongly deformed on drying. The porosity of the dried material also decreases in the latter case, relatively large and stable aggregates are formed and the water binding capacity of the dried product has diminished on a large scale. The initial moisture content influences the drying behaviour especially on applying low initial ethanol contents. If the initial moisture content is reduced the drop of the ethanol content is shifted towards the end of the drying process. The influence of initial moisture content on macrostructure, however, was found to be small compared with the effect of the initial ethanol content.

     

Trans fatty acids in margarines and shortenings marketed in Austria

Margarines and shortenings available in Austria were repeatedly sampled in 1991/1992 and the content oftrans fatty acids (TFA) determined by using capillary GLC. Wide variations of the TFA contents with respect to intra- and inter-brand differences were observed. Diet margarines contained up to 1% TFA, while TFA concentrations in tub or stick margarines were much higher (15.7±5.8% and 21.3±5.3%, respectively). A sub-set of samples was also purchased in 1995 and a general reduction of the TFA content was noticed. Taking into account different market shares of certain margarine types, a weighted average of 15.7% TFA and 6.5% TFA was calculated for the 1991/1992 and the 1995 samples. Based on availability data the amount of TFA supplied with margarines was estimated to be 3.7 g per person per day, while a more accurate method of measuring dietary intakes, i.e. diet history and food frequency data, approximates the amount of TFA supplied with margarines to be 1.5 g per person per day for the 1991/1992 samples and 0.6 g for the 1995 samples.     

Silver versus white sheet as a back reflector for microcrystalline silicon solar cells deposited on LPCVD‐ZnO electrodes of various textures

We compare the performance of two back reflector designs on the optoelectrical properties of microcrystalline silicon solar cells. The first one consists of a 5‐µm‐thick low‐pressure chemical vapor deposition (LPCVD)‐ZnO electrode combined with a white sheet; the second one incorporates an Ag reflector deposited on a thin LPCVD‐ZnO layer (with thickness below 200 nm). For this latter design, the optical loss in the nano‐rough Ag reflector can be strongly reduced by smoothing the surface of the thin underlying ZnO layer, by means of an Ar‐plasma treatment. Because of its superior lateral conductivity, the thin‐ZnO/Ag back reflector design provides a higher fill factor than the dielectric back reflector design. When decreasing the roughness of the front electrode with respect to our standard front LPCVD‐ZnO layer, the electrical cell performance is improved; in addition, the implementation of the thin‐ZnO/Ag back reflector leads to a significant relative gain in light trapping. Applying this newly optimized combination of front and back electrodes, the conversion efficiency is improved from 8.9% up to 9.4%, for cells with an active‐layer thickness of only 1.1 µm. We thereby highlight the necessity to optimize simultaneously the front and back electrodes. Copyright © 2014 John Wiley & Sons, Ltd.     

Einflu? der verwendeten Methoden bei der Bestimmung von Ballaststoffen und verwertbaren Kohlenhydraten auf die Berechnung des Energiegehalts von Broten

Zusammenfassung Der Ballaststoffgehalt verschiedener Brote wird nach zwei Methoden bestimmt. Mit der modifizierten Neutraldetergentien-Methode werden durchschnittlich 60% der enzymatisch-chemisch bestimmbaren Ballaststoffe erfaßt. Für die Bestimmung des Brennwertes werden die Hauptinhaltsstoffe analytisch bestimmt, die verwertbaren Kohlenhydrate werden zusätzlich nach verschiedenen Verfahren durch Differenz berechnet. Der Energiegehalt wird mit den allgemeinen Atwater-Faktoren (4/9/4), spezifischen Faktoren und mit den physikalischen Brennwerten der resorbierbaren Nährstoffe berechnet.

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The effect of methods used for the determination of dietary fiber and available carbohydrates on the calculation of the physiological fuel value of breads

Summary The dietary fiber content of German breads was determined by two different methods. With a modified NDF-method 60% of total dietary fiber (determined by an enzymatic-chemical procedure) are detected. For estimation of the physiological fuel value the main components of breads were determined by analysis. In addition, the carbohydrates were determined by difference, using various methods of calculation. For the estimation of the caloric value, different calorie conversion factors are used.

     

Bildung von Pyrrolinonreduktonen beim Erhitzen von Hexosen mit Aminosauren

Zusammenfassung Beim Erhitzen von Glucose mit primären Aminen oder Aminosäuren in wäßriger Lösung werden u.a. Pyrrolinonreduktone der Struktur(10) gebildet. Das Reaktionsverhalten dieser bisher nicht bekannten Aminoreduktone wird untersucht und der Nachweis in Glucose-Glycin-Umsetzungsgemischen and in Malz durchgeführt. Die beim Erhitzen von Hexosen mit sekunddren Aminen beobachtete Bildung der sog. Aminohexosereduktone(5a) wird in Gegenwart von primären Aminen fast völlig zugunsten der Pyrrolinone unterdrückt.

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Formation of pyrrolinone reductones by heating hexoses with amino acids

Summary When an aqueous solution of glucose and primary amines or amino acids is heated pyrrolinone reductones of structure(10) are formed. Reactions of these till now unknown amino reductones are studied. Detection in heated glucose glycine mixtures and in malt is performed. Formation of the so-called amino hexose reductones (5a), observed when secondary amines are heated with hexoses, is almost completely suppressed in the presence of primary amines in favour of pyrrolinones.

     

CMOS and SiGe bipolar circuits for applications up to 110 GHz

Recently, CMOS has been demonstrated to be a viable technology for very-high-bit-rate broad-band and wireless communication systems up to 40 Gb/s and 50 GHz. Advances in device scaling and doping-profile optimization have also resulted in SiGe bipolar transistors with impressive performance, including cut-off frequencies of more than 200 GHz. This paper presents advances in circuit design which fully exploit the high-speed potential of a 0.13 µm CMOS technology up to 50 GHz and of a high-performance SiGe bipolar technology up to 110 GHz operating frequency. The combination of advanced circuit techniques and a state-of-the-art fabrication-process technology results in continuing the upward shift of the frequency limits.     

Quantized UWB Transmitted Reference Systems

Digital implementation of ultra-wideband receivers requires analog-to-digital conversion (ADC) at an extremely high speed, thereby limiting the available bit resolution. Herein, the effect of low bit resolution quantization on the performance of UWB transmitted reference receivers is investigated. It is verified that the gain of the automatic-gain-control (AGC) has a significant effect on the achievable performance. Because of the considerable performance loss of conventional transmitted reference receivers in the presence of a low resolution ADC a new family of receiver structures optimized and tailored to quantized observations is presented. In particular, the generalized- likelihood ratio test (GLRT) based on the quantized samples is derived and shown to provide modest performance gains relative to the infinite resolution GLRT rule employed on the quantized received signal suggesting that conventional receiver structures can also be employed in the presence of a low resolution ADC. Results reveal that four bits of resolution in combination with an optimal choice for the AGC gain are sufficient to closely approach the performance of an infinite resolution receiver.     

Isolierung und funktionelle Eigenschaften von Molkenproteinfraktionen

Zusammenfassung Die Fraktionierung von Molkenproteinkonzentrat mit Aceton wurde untersucht. Der pH-Wert und die Lösungsmittelkonzentration, bei der die Fällungen durchgeführt wurden, hatten den größ-ten Einfluß auf die Zusammensetzung von Präcipitaten und Überständen. Im Bereich von 25–33% Aceton (v/v) war eine begrenzte Fraktionierung der Molkenproteine möglich:-Lactalbumin und-Lactoglobulin wurden ausgefällt, während Blutserumalbumin in Lösung blieb. Der pH-Wert (Bereich 4,5–7,0) beeinflulßte neben den Proteinfraktionen auch andere Bestandteile des Molkenkonzentrats. Mit steigendem pH-Wert verringerte sich die Gesamt-N-Ausbeute im Präcipitat und der Gehalt an Calcium nahm zu, gleichzeitig verminderte sich die Resolubilisationsfähigkeit der ausgefällten Niederschläge.

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Isolation and functional properties of whey protein fractions

Summary The fractionation of whey protein concentrate by acetone was investigated. The composition of precipitates and supernates was strongly influenced by pH and acetone concentration during precipitation. A limited fractionation of the whey proteins occurred in the range of 25–33% acetone (v/v):-lactalbumins and-lactoglobulins were precipitated while blood serum albumins remained in solution. The pH value (range 4,5-7,0) influenced also other components of the whey concentrate beside the protein fractions. With increasing pH value the yield of total N in the precipitate decreased whereas the calcium content rose, this was accompanied by a decreased capability to redissolve the precipitates.

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Auszug aus der Dissertation H. A. Mehrens, TU München, 1980Sonderdruckanfragen an: Prof. Dr. H. Klostermeyer (Adresse siehe oben)