Comparison of several blanching methods on the texture and ascorbic acid content of frozen potatoes

The effect of stepwise blanching and a mixed method, in which the first step of the stepwise blanching was replaced by a short microwave treatment, have been compared with the conventional process for blanching potatoes for freezing with respect to physical and sensory properties, and ascorbic acid content. After freezing and reheating the mixed method produced a similar texture to that obtained with stepwise blanching, and both were significantly better than conventional blanching. The mixed method shortened the process time and improved retention of ascorbic acid.     

EFFECTS OF VERBAL MEDIATORS ON A NONVISUAL FORMBOARD TASK.

STUDIES OF THE PERFORMANCE OF BRAIN-DAMAGED SS ON FORMBOARD TASKS HAVE INDICATED THAT THE TEST IS SENSITIVE TO BRAIN LESIONS. THE TEST IS KNOWN TO REQUIRE TACTUAL, KINESTHETIC, AND SPATIAL ABILITIES, BUT THE INFLUENCE OF VERBAL MEDIATORS HAS NOT BEEN THOROUGHLY INVESTIGATED. THE PRESENT STUDY INVESTIGATED THE INFLUENCE OF LABELING THE BLOCKS USE IN A FORMBOARD TASK ON SPEED OF PERFORMANCE. 20 FRESHMEN PERFORMED ON FORMBOARDS WHICH CONTAINED FAMILIAR AND UNFAMILIAR SHAPED BLOCKS IN A COUNTERBALANCED DESIGN, WITH AND WITHOUT THE BENEFIT OF LABELS FOR THE BLOCKS. THE LEARNING OF NAMES FOR THE UNFAMILIAR BLOCKS SIGNIFICANTLY IMPROVED THE SPEED OF PERFORMANCE. THE IMPLICATIONS OF THE RESULTS FOR THE USE OF VERBAL MEDIATORS ON FORMBOARD TASKS ARE DISCUSSED. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

The Commodification of Industry Applications Software

The last two decades have seen a rapid increase in the numberand type of commodified software tools and packages offeredby suppliers. The main thrust of commodification has centredon systems and utilities software. The paper considers to whatextent commodification will expand to include those industry-specificapplications which have characterized the bulk of in-house orcustomized software development during the 1980s. The conditionsunder which particular types of software have already becomecommodified are examined, and a model of product life cyclesis utilized to conceptualize the opportunities for a marketto emerge for industry-specific commodified software. Case studymaterial on the genesis and implementation of packaged solutionsin financial services is used to reveal the problems in thedevelopment of generic commodified industry-specific applicationssoftware.     

Public Perception of River-Corridor Management

Research into the public's perception of water and river-corridor quality has been undertaken to assess the importance of these aspects to the public's selection of sites for use in recreation.
Preliminary results from two on-site questionnaire surveys involving a number of river user groups suggested that:

• i. 

  Whilst there was a strong association between perceived water quality and the presence/absence of individual water-quality variables, the presence of indicators of 'good'water quality were less likely to influence perceived water quality than the presence of indicators of 'bad'water quality;
• ii. 

  There was an overwhelming desire for trees and a strong preference for vegetational diversity within the public's perceived ideal river corridor setting; and
• iii. 

  An equally strong preference for mature, sinuous rivers with natural channels and banks.

These results suggest that there is a close relationship between the type of riverscape preferred by the public in their use of rivers for recreation and amenity, and that desired by conservationists.     

Warmed-Over Flavor Development in Beef Patties Prepared by Three Dry Heat Methods

THE THIOBARBITURIC ACID (TBA) test and sensory evaluations were used to assess the effectiveness of three dry heat preparations—microwave, microwave/convection combination and oven broiling—in retarding warmed-over flavor (WOF) development in ground beef patties. Animals finished on pasture, 60 and 120-day grain were used. The oven broiling method was found to delay WOF development in refrigerated patties. Taste panelists failed to detect differences in flavor as a result of cooking or animal diet. There was a significant (P < 0.001) negative correlation (r=?0.66) between aroma and flavor scores and TBA values over time. Panelists were able to detect deteriorating changes in flavor and aroma after refrigerated storage.