Linear Programming and Response Surface Methodology to Optimize Surimi Gel Texture

A formulation optimization study was conducted on surimi gels prepared with starch, and/or raw egg white employing the stepwise method (SM), linear programming (LP), and response surface methodology (RSM). At 78% moisture, the greatest gel strengthening and reduction of expressible moisture occurred at 8% starch, 6% egg white, or a combination of 5% starch and 5% egg white for SM, 5.33% starch and 4.33% egg white for LP, and 3.5% starch and 5% egg white for RSM. RSM resulted in gels with the greatest strength (compressive and penetration forces), followed by LP and SM. The RSM enabled more accurate prediction of textural behavior of final product at various ingredient combinations than the SM or LP.     

基于PenTile RGBWTM算法的高像素密度a-Si TFT移动液晶显示屏

采用传统的移动设备设计规则,基于PenTile RGBWTM算法开发了a-Si TFT移动液晶显示屏。将AFFS模式和PenTile RGBWTM算法相结合,制作的TFT液晶屏获得了超过200 cd/ m2的高亮度,500∶1的高对比度,以及达到VGA标准,可以清晰显示互联网网页的高分辨率。     

A SURVEY OF ARYLAMINE N-ACETYLTRANSFERASE ACTIVITY IN COMMON FRUITS AND VEGETABLES

The N-acetyltransferase activity was determined in 58 common fruits and vegetables. The assay was based on acetylation of 2-aminofluorene or p-amino-benzoic acid, followed by high pressure liquid chromatographic analysis of products and remaining nonacetylated substrate. The highest specific activities were observed in Balsam pear which contained 17.37 ± 1.45 N-acetyl aminofluorene nmole/min/mg protein and 46.27 ± 6.87 N-acetyl p-aminobenzoic acid nmole/min/mg protein. N-acetyltransferase activities within the remaining 57 foodstuffs analyzed ranged from none detected to 3.39 ± 0.72 N-acetyl aminofluorene nmole/min/mg protein and none detected to 32.45 ± 6.55 N-acetyl p-aminobenzoic acid nmole/min/mg protein. This is the first demonstration of acetyl CoA: arylamine N-acetyltransferase activity in common foodstuffs.     

EFFECT OF CHLORINE TREATMENT ON CUT WATER CRESS AND ONION

Chlorine treatment was evaluated for cut vegetables to reduce microbial populations and improve keeping quality. Water cress and onion were selected because they are representative vegetables having high potential for processing into cut prepared products. Cut water cress had a high initial microbial contamintion of 10^7.5 cfu/g, while cut onion had only 10^1.7 cfu/g. The cut produce was treated by soaking in chlorine solutions of different concentrations at 25C for 1 min. Treatment with ≤100 ppm chlorine effectively reduced the microbial load of the produce without significant quality losses. High concentrations of chlorine resulted in greater microbial proliferation after 7 days, ascorbic acid destruction and significant color change in stored cut vegetables. The effectiveness of chlorine treatment was limited to short-term storage of precut vegetables, and did not provide extended shelf-life.     

Application of signal processing techniques to the detection of tip vortex cavitation noise in marine propeller

The tip vortex cavitation and its relevant noise has been the subject of extensive researches up to now. In most cases of experimental approaches, the accurate and objective decision of cavitation inception is primary, which is the main topic of this paper. Although the conventional power spectrum is normally adopted as a signal processing tool for the analysis of cavitation noise, a faithful exploration cannot be made especially for the cavitation inception. Alternatively, the periodic occurrence of bursting noise induced from tip vortex cavitation gives a diagnostic proof that the repeating frequency of the bursting contents can be exploited as an indication of the inception. This study, hence, employed the Short-Time Fourier Transform (STFT) analysis and the Detection of Envelope Modulation On Noise (DEMON) spectrum analysis, both which are appropriate for finding such a repeating frequency. Through the acoustical measurement in a water tunnel, the two signal processing techniques show a satisfactory result in detecting the inception of tip vortex cavitation.     

Cr-Si粉末冶金工艺及其物理-力学性能

粉末冶金制作法主要有热压(HP)、热等静压(HIP)及常压烧结(Sinter)三种.采用热压及热等静压法可以很容易地得到高致密化的高温金属硅化物,但若要进行大尺寸的产品烧结,必须提升生产设备的规格和能力,例如加大热压机力吨位、扩大热压炉腔体等,致使设备投资及生产成本相对昂贵.所以大部分厂商宁可采用常压烧结法,虽然该法的高致密化工艺条件不易控制,却因可以制作大尺寸金属硅化物,加上设备投资及生产成本相对降低,使许多大厂已投入相当大的人力和物力在开发此工艺.该文作者试用不同真空烧结温度,造成Cr-Si合金粉末烧结性质的差异,探讨稳定而可大量生产的可行性;并通过对温度的控制,来改善Cr-Si的物理性质与力学性质.结果表明,提高烧结温度会使Cr-Si合金产生部分液相烧结的现象,从而使孔隙率显著下降;但显微结构也随之有偏析与晶粒粗化的现象.     

Quantitative assessment of preferential fatigue initiation sites in a multi‐phase aluminium alloy

Complex multi‐phase Al–Sn–Si alloys are commonly employed in the manufacture of small automotive plain bearings. The fundamental fatigue initiation behaviour of this class of alloys is currently not well understood. A range of analytical techniques were applied to investigate preferential initiation site location and to attempt to identify critical microstructural features. It was apparent from experimental studies that points of fatigue crack initiation are associated with the Si secondary phase. Using tessellation approaches and subsequently both adaptive numerical modelling and micro‐scale finite element modelling allowed the identification of features affecting the probability that a given Si phase would initiate a fatigue crack.     

A knowledge-based approach to safety evaluation for plant start-up

To improve the safety of plant start-up operation, a safety evaluation system has been developed. As a key component in an operational design support system, the evaluation system examines any potential hazards during start-up operation simulation. The evaluation system is integrated into an operational design methodology which designs operable processes by proposing alternatives, examining process safety and operability, and modifying operating procedures or plant structures. Issues for both methodology and implementation of a G2-based expert system are discussed. Finally, the system is applied to an industrial hydrodesulphurization process.     

Heating Cruciferous Vegetables Increases in Vitro Dialyzability of Intrinsic and Extrinsic Iron

Iron dialyzability (ID) from three Cruciferae (broccoli, kale and cabbage) was determined by an in vitro digestion method. The effect of added Crucifers on the ID of extrinsic nonheme iron as well as effects of heating were studied. Uncooked Crucifers contained iron of moderate ID (7–9%); cooking resulted in substantial ID increase (200%). Cooked Crucifers increased extrinsic ID three- to fourfold. Time and temperature relationships for the increase suggested that organic acids released after partial cell wall degradation combined with protein denaturation and iron solubilization from fiber were major reasons for differences between raw and cooked vegetables. Cruciferous vegetables can contribute to improved iron nutrition.     

Feed/Seed比值对好氧生物处理效率的影响

好氧生物反应器的进料物（Feed）是经厌氧作用的消化污泥，而其接种体（Seed）是活性污泥。主要研究了四种Feed／Seed比值（1：0，3：1，1：1和0：1）对好氧生物处理效率的影响。对于Feed／Seed比值为1：0和0：1而言，污泥的TSS和VSS的去除率很低。而另外两种比值的实验结果表明，TSS和VSS的去除率均随Feed／Seed比值的增加而增加。对于Feed／Seed比值为3的生物反应器，28天的TSS和VSS的去除率分别达到了49％和50％。并且TSS和VSS的降解服从一级反应动力学。动力学降解常数（k）也随Feed／Seed比值的增加而增加。而且VSS的去除率略高于TSS。另外，硝化反应的发生导致好氧生物反应器中的硝酸根离子浓度的增加和pH的降低。