Sensory Evaluation and Acceptability of Cookies Enriched with Sweet Lupine Flour (Lupinus albus cv Multolupa)

Cookies enriched with 0, 5, 10, 15, 20, and 25% full-fat sweet lupine flour (FFSL) were evaluated by a sensory panel using the rank of preference and paired comparison tests. Cookies with 0, 5, and 10% FFSL were preferred while those containing 20 and 25% FFSL were rejected (p≤0.01). Studies conducted with school children showed similar acceptability for 0 and 10% FFSL-containing cookies which was different (p = 0.05) from those containing 20% FFSL. Fortification of the basic formula with 10% FFSL was recommended on the basis of acceptability.     

Double-step generation of ellipses

The principle of double-step incremental generation of nonparametric curves on a discrete plane is used to develop a double-step algorithm for scan converting ellipses in sixteen separate segments. The algorithm iterates only half as many times as current algorithms, while each iteration demands the same number of operations or slightly fewer operations than M. Pitteway's (1967, 1985) algorithm (previously the fastest one). This marked gain in the speed of scan conversion is due to the fact that the middle pixel in a two-step increment is obtained without computation     

Formant labelling using pole-focused spectra

An algorithm is introduced which labels formants from the peaks of pole-focused spectra. A clustering procedure is first used to produce line segments of possible formants. These can be considered as anchor traces for the later processing. Rule-based labelling is then applied to provide final formant trace estimates. Experimental results show that the proposed algorithm offers improved formant labelling accuracy.     

TEM study of PLZT ceramics

The microscopic structures of PLZT(7.9/70/30 and x/65/35, x = 7 or 8) ceramics were studied by means of transmission electron microscopy. The presence of micro-regions in PLZTs was first verfied.     

Adiabatic shear bands on the titanium side in the titanium/mild steel explosive cladding interface: Experiments, numerical simulation, and microstructure evolution

The microstructure and microtexture in adiabatic shear bands (ASBs) on the titanium side in the titanium/mild steel explosive cladding interface are investigated by means of optical microscopy, scanning electron microscopy/electron backscattered diffraction (SEM/EBSD), and transmission electron microscopy (TEM). Highly elongated subgrains and fine equiaxed grains with low dislocation density are observed in the ASBs. Microtextures (25 deg, 75 deg, 0 deg), (70 deg, 45 deg, 0 deg), and (0 deg, 15 deg, 30 deg) formed within the ASBs suggest the occurrence of the recrystallization. The grain boundaries within ASBs are geometrically necessary boundaries (GNBs) with high angles. Finite element computations are performed to obtain the effective strain and temperature distributions within the ASBs under the measured boundary conditions. The rotation dynamic recrystallization (RDR) mechanism is employed to describe the kinetics of the nanograins’ formation and the recrystallized process within ASBs. During the deformation time (about 5 to 10 μs), the following processes take place: dislocations accumulate to form elongated cell structures, cell structures break up to form subgrains, and subgrains rotate and finally form recrystallized grains. The small grains within ASBs are formed during the deformation and do not undergo significant growth by grain boundary migration after deformation.     

双波长Nd：YAG脉冲激光器的实验研究

根据多波长同时振荡条件，我们建立了大能量１０６４ｎｍ和１３１８ｎｍ同时运转的双波长脉冲Ｎｄ：ＹＡＧ激光器。得到了１０６４ｎｍ和１３１８ｎｍ的激光输出能量分别为０．５９４Ｊ和０．８６１Ｊ，效率分别为０．３１％和０．４５％。实验结果说明了该双波长激光器有较好的时间和空间重选性。     

Sunflower Head Residue Pectin Extraction as Affected by Physical Conditions

Effects of extraction pH, temperature, and time on yield and quality of pectin from sunflower heads (Interstate cultivar) were investigated. The low-methoxyl pectin was extracted, using 0.75% sodium hexametaphosphate at pH 3, 4, and 5 and at 75, 85, and 95°for 20, 40, and 60 min, respectively. Yield, molecular mass, and firmness of jellies of the pectins were determined. Three-way statistical analysis on yield, molecular mass and gel firmness showed strong interactions among pH, temperature and time. Highest yields were obtained at pH 5, 95°for 20 min and pH 4, 85°for 40 min. Pectin extracted for 40 min at pH 3 and 4 and at 85°and 75°C, respectively, had the highest molecular mass. Gel firmness of sunflower pectin prepared at pH 5.4 was higher than that of a commercial citrus pectin.