DEVELOPMENT AND EVALUATION OF AN EXTRUSION-TEXTURIZED PEANUT PROTEIN

A commercial defatted peanut flour was analyzed for texturization properties in a Wenger X-25 extruder. Extrusion of the flour with addition of sodium stearoyl-2-lactylate resulted in a steady state operation and uniform texturized products. Functional properties of the extrudates such as water retention, hardness, and product integrity upon retorting: were similar to those of textured soy protein. Organoleptic properties of prepared patties (30:70 hydrated textured protein to meat ratio) were not different from the all-meat control for the analyzed sample; cooking losses and shrinkage were lower. Flavor was the most limiting factor for higher levels of incorporation and acceptance. A scanning electron microscopy study showed correlation between microstructure and the properties of the extrudates.     

State assignment optimization for synchronous sequential circuits using multiplexer modules

This paper presents an algorithmic procedure based on the SHR.method for determining optimal state assignments for synchronous sequential circuits with multiplexer modules and D-, T- or JK-flip-flop memory. The cost is defined as the number of necessary modules required for separate realization of the associated excitation functions. The algorithm has been applied to a number of published state tables and a list of the results obtaining is given.     

Grouping parts and tools in flexible manufacturing systems production planning

Batch production in a flexible manufacturing environment is necessary not only to satisfy some technological constraints but also to achieve potential reductions in processing time, to reduce work-in-process and finished goods inventories, and to simplify the production planning process. Central to batch production is the problem of grouping part types and the required tools into families for simultaneous processing. This paper presents a practical and useful algorithm for grouping parts and tools in flexible manufacturing systems (FMSs).This problem is first formulated as a 0-1 linear integer program. A Lagrangian dual formulation is then developed to obtain an upper bound on the optimal objective function value. The Lagrangian dual program is further decomposed into a linear network subproblem and a set of knapsack subproblems. A subgradient algorithm with several enhancement strategies is employed to minimize the upper bound obtained from the dual problem. Computational results for medium and large-scale problems demonstrate that this solution procedure is effective.     

Characteristics of California Navel Orange Juice and Pulpwasn

California navel orange juice, two-stage pulpwash and concentrated orange juice obtained from a commercial processing plant during the 1979–80 processing season were analyzed by chemical, physical and microbiological methods. Statistically significant differences (P < 0.01) were found between single-strength orange juice and pulpwash in the concentration of nitrate, sulfate, phenolics, carbohydrates, protein, pectin, UV/VIS absorption characteristics, minerals and carotenes. Seasonal variations were found in carbohydrates, organic acids, minerals, microbiological data, UV/VIS absorption characteristics, carotenoids, protein and phenolics. This report outlines methods of analysis, summarizes analytical results and discusses application of these findings to the detection of pulpwash adulteration of orange juice.     

ANALYTICAL APPROXIMATE SOLUTIONS OF CERTAIN GAS-SOLID REACTION MODELS IN PELLETS

A method to obtain analytical approximate solutions of a certain class of non-catalytic gas-solid reaction models in pellets is presented. Analytical estimates of the error are given based on upper and lower bounds of the exact solutions. The method is illustrated by application to different models of gas-solid reactions. Good results are obtained for both linear and non-linear gas kinetics when moderate values of the Thick- Modulus are used.     

LIQUID-LIQUID EQUILIBRIA FOR THE SYSTEM WATER-PHOSPHORIC ACTD-1-PENTANOL-3-PEHTAHONE AT 25°C IN THE PRESENCE OF SODIUM CHLORIDE.

A quantitative study of the effect of sodium chloride has been made on the quaternary liquid-liquid equilibria Water-Phosphoric Acid-i-Pentanol-3-Pentanone at 25°c and atmospheric pressure. Mutual solubility and tie-line data are obtained at saturation of sodium chloride in both conjugated phases. The addition of sodium chloride increases the distribution coefficient of phosphoric acid and the selectivity of extractant solvents for i-Pentanol and mixtures of 1-Pentanol and 3-Pentanone, whereas it has no significant influence when the extractant solvent is 3-Pentanone.     

CHARACTERIZATION OF FOOD SURFACES USING SCALE-SENSITIVE FRACTAL ANALYSIS

Length‐scale and area‐scale analyses, two of the scale‐sensitive fractal analyses performed by the software Surfrax http://www.surfract.com , were used to study food surfaces measured with a scanning laser microscope (SLM). The SLM measures surfaces, or textures (i.e., acquires topographical data as a collection of heights as a function of position), at a spatial and vertical resolution of 25 μm. The measured textures are analyzed by using linear and areal tiling (length‐scale and area‐scale analysis) and by conventional statistical analyses. Area‐scale and length‐scale fractal complexities (Lsfc and Asfc) and the smooth‐rough crossover (SRC) are derived from the scale‐sensitive fractal analyses. Both measures proved adequate to quantify and differentiate surfaces of foods (e.g., chocolate and a slice of bread), which were smooth or porous to the naked eye. Surfaces generated after frying of potato products (e.g., potato chips and French fries) had similar values of Asfc and SRC, and larger (implying more complex and rougher surfaces) than those of the raw potato. Variability of surface texture characterization parameters as a function of the size of the measured region was used in selecting the size of the measured regions for further analysis. The length‐scale method of profile analysis (also called the Richardson or compass method) was useful in determining the directionality or lay of the anisotropic texture on food surfaces.     

Properties of Mixed and Filled-type Dairy Gels

Skim milk powder (SMP), a whey protein concentrate (WPC) and fat globules with modified membranes were used for the fabrication of mixed and filled dairy gels. Firmness and syneresis of pure gels varied broadly with pH and total solids (TS). Mixing SMP and WPC at 10% TS showed synergistic effects on gel firmness, particularly for 50:50 blends, and addition of fat provided further reinforcement. Syneresis of gels and their appearance changed from high and clear to low and turbid, respectively, as the WPC content was increased. Microstructural studies revealed the porous structure of the parent gels, compatability between both protein sources and between fat globules and the protein matrix.