Effects of interesterified vegetable oils and sugar beet fibre on the quality of Turkish-type salami

Turkish‐type salami is an emulsion type product that is only shelf stable at chilling temperature. The use of three interesterified vegetable oils (IVOs) prepared from either palm, cottonseed or olive oil (IPO, ICO and IOO, respectively) together with 2% sugar beet fibre (SBF) (<425 μm) was studied in the production of Turkish‐type salami. These compounds were used to modify the fatty acid composition and increase the dietary fibre content of the traditional product. Beef fat (10%) was replaced by one of the IVOs at either 60 or 100%. The addition of SBF significantly increased (P < 0.05) the total dietary fibre content and water‐holding capacity of salamis. Incorporation of IVOs improved the nutritional content of the product because it altered the fatty acid composition. It was found that total or partial replacement of beef fat by IVOs, as well as the presence of 2% SBF, did not lead to significant changes in appearance, colour, texture, flavour or sensory score. The use of IVO and SBF as fat substitutes could be used to obtain a low fat product with high dietary fibre and a modified fatty acid composition.     

Cross‐Coupled Ratio Control Structure

Abstract

In this paper, a cross‐coupled ratio control structure with two blend stations has been proposed. The main feature of the proposed structure is to give a good ratio performance for both set‐point changes and load disturbances that might occur in any one of the two loops. A simple tuning procedure for the inner controllers of the two loops and an easy design methodology for the blend stations have been proposed in order to avoid any significant tuning and design effort for the implementer. The proposed structure is realized on a microcontroller based system. This cross‐coupled ratio control structure that has been embedded into the microcontroller is then used to maintain the prescribed ratio “a” of the two processes, namely heat transfer process trainer (PT 326‐Feedback) and process control simulator (PCS 327‐Feedback). The same two processes are run under another alternative ratio control structure and the results are compared with each other.     

Measurement of mass attenuation coefficients,effective atomic numbers,and electron densities for different parts of medicinal aromatic plants in low-energy region

The mass attenuation coefficients(l/q) for different parts(root, flower, stem, and leaf) of three medicinal aromatic plants(Teucrium chamaedrys L. subsp. sinuatum,Rheum ribes, and Chrysophthalmum montanum) were measured using an ~(241)Am photon source in a stable geometry and calculated using the Monte Carlo N-Particle Transport Code System-extended(MCNPX) code and the WinXCOM program. The experimental and theoretical MCNPX and WinXCOM values exhibited good agreement.The measured mass attenuation coefficient values were then used to compute the effective atomic number(Z_(eff))and electron density(N_E) of the samples. The results reveal that S1-S(stem of Teucrium chamaedrys L. subsp. sinuatum) has the highest values of l/q and Zeff.     

The impact of Nd3+ ions on linear/nonlinear and the ionizing radiation attenuation parameters of TeO2-PbO-Y2O3 glasses

Journal of Materials Science: Materials in Electronics - The influence of Nd3+ ion-reinforced yttrium lead borotellurite glasses based on (49-x)B2O3-35TeO2-15PbO-1.0Y2O3-xNd2O3 (where...     

Factors affecting the electrical resistivity of soybean oil

The electrical resistivity of soybean oil that had been purified to remove polar constituents was determined, and the effect of measuring conditions and the addition of polar constituents (free fatty acids, phospholipids, monoglyceride, α-to-copherol, β-sitosterol, β-carotene, peroxides, and water) on resistivity was investigated. For reproducible resistivity measurements, voltages in excess of 50 volts and charging times greater than 120 s were necessary. As temperature was increased linearly, the resistivity of the oil decreased logarithmically. For making comparisons, a temperature of 24°C, a potential of 50 volts, and 120 s charging times were chosen. All polar constituents decreased the resistivity of the purified soybean oil, but water, phospholipids, and monoglycerides had the greatest effects. Water increased the resistivity-lowering effects of all other constituents except for free fatty acids, which were affected by water only slightly. The synergistic effect of water was much greater for phospholipids and monoglyceride than for other constituents.     

Effect of Some Transition Metals on the Monolayer Oxidation of Methyl Linoleate

Methyl linoleate was deposited as a monolayer on a silica gel control and on silica gel supplemented with double or quadruple the control’s amount of the transition metal ions (TMI) iron, copper, vanadium or titanium. The treatments were oxidized at 25 °C, and periodically samples were examined for peroxide values (PV) and by gas chromatography for oxidation products (GC). Comparison of the treatments revealed that: Surface oxidation on silica gel owes its high rate to TMI, which may speed free radical initiation. Epoxidation is catalyzed by the presence of vanadium and titanium. Scission products (SP) and unrecovered mass increased with the extent of oxidation probably because of increased free radical life time.     

Characterization of cordierite based h-BN doped ceramics as an electronic substrate/circuit board material

In this study, h-BN was added to the cordierite composition obtained from zeolite, which was prepared by the determined stoichiometry to facilitate machinability and increase thermal conductivity. Sintering behavior, hardness, machinability, and thermal/electrical properties of the samples obtained by sintering the compounds at different times were investigated. Thanks to these features, it is aimed to use cordierite as an alternative material to integrated circuit substrates and electronic packaging materials. The produced samples were analyzed by X-ray diffraction analysis, examined by scanning electron microscopy, and field emission scanning electron microscopy. Afterward, thermal properties such as thermal diffusivity, thermal conductivity, and electrical properties such as electrical conductivity and dielectric permittivity were measured. The hardness and machinability of samples were investigated. Cordierite, spinel, glassy phase, and h-BN phase were detected, and it was observed that the blocky cordierite grains turned into equiaxed grains with the increase of the h-BN. According to the results obtained from the thermal conductivity test, it was seen that the h-BN additive increased the thermal conductivity value in general. In addition, it was determined that with the increase of h-BN, the hardness decreased, and the machinability properties of the samples improved.     

Investigation of temperature,thermodynamic parameters and dielectrical properties of poly(vinylimidazole)–Na–bentonite nanocomposite

The adsorption of poly(vinylimidazole) (PVI) onto Na–Bentonite from aqueous solutions has been investigated as a function of temperature. According to the experimental results, the adsorption of PVI decreases with temperature from 25 to 55°C. The study of temperature effect has been quantified by calculating various thermodynamic parameters such as Gibbs free energy, enthalpy and entropy changes. The electrical and dielectrical properties of PVI–Na–Bentonite composite have been investigated. The current‐voltage studies show that conductivity was increased at T = 25°C. The dc conductivity was calculated at T = 25°C. The samples show typical dielectric behavior from capacitive measurements. Depending on maximum interactions at 25°C, ac conductivity and loss factors are also in high values. Especially, at frequencies over 1.5 kHz, it was seen completely clay behavior. Variation of tangent loss factor‐frequency shows decreasing of polarization density in structure in high frequency. © 2010 Wiley Periodicals, Inc. J Appl Polym Sci, 2011     

Improving olive oil quality with double protection: Destoning and malaxation in nitrogen atmosphere

Effect of destoning and malaxation in nitrogen atmosphere on oxidative stability, fatty acid and sterol composition of extra virgin olive oil (EVOO) were investigated in industrial scale. Olives of ‘Edremit yaglik’ cultivar were processed with a two phase centrifugal system with or without stones, in nitrogen or air atmosphere. Results have shown that either N₂ flush or destoning did not make any contribution to the sterol and fatty acid composition. Malaxation in nitrogen atmosphere extended induction time, raised phenolic, tocopherol contents and antioxidant potential of oils. Destoning also increased oxidative stability but lowered carotenoid and chlorophyll contents of oils. Among all treatments, the combined effect of destoning and malaxation in nitrogen atmosphere achieved the production of EVOO with the highest quality.