Physicochemical Properties of Garden Cress (<Emphasis Type="Italic">Lepidium sativum</Emphasis> L.) Seed Oil

Garden cress (Lepidium sativum L.) is an edible, underutilised herb, grown mainly for its seeds in India. Physicochemical properties, minor components (unsaponifiable matter, tocopherols, carotenoids), fatty acid composition and storage stability of garden cress seed oil (GCO) were studied. Cold press, solvent and supercritical CO₂ extraction methods were employed to extract the oil. The total oil content of garden cress (GC) seeds was 21.54, 18.15 and 12.60% respectively by solvent, supercritical CO₂ and cold press methods. The physical properties of GCO extracted by the above methods were similar in terms of refractive index, specific gravity and viscosity. However, cold pressed oil showed low PV and FFA compared to the oil extracted by other methods. α-Linolenic acid (34%) was the major fatty acid in GCO followed by oleic (22%), linoleic (11.8%), eicosanoic (12%), palmitic (10.1%) erucic (4.4%), arachidic (3.4%) and stearic acids (2.9%). Oleic acid (39.9%) and α-linolenic acid (42.1%) were the predominant fatty acids at the sn-2 position. The total tocopherol and carotenoid content of GCO was 327.42 and 1.0 μmol/100 g oil, respectively. The oil was stable up to 4 months at 4 °C. Tocopherol and BHT offered the least protection, while ascorbyl palmitate (200 ppm) offered the maximum protection to the oil, when subjected to the accelerated oxidative stability test. Thus GCO can be considered as a fairly stable oil with a high content of α-linolenic acid.     

Measurement and targeting of thermophysical properties of carrot and meat based alginate particles for thermal processing applications

The objective of the study was to investigate the thermo-physical properties of meat and carrot based alginate particles as influenced by the formulation variables. A response surface methodology (RSM) was used to study the effect of sodium alginate concentration, calcium chloride concentration and dipping time in the calcium chloride solution, at five levels each, on the thermo-physical properties of the fabricated particles (9 mm in diameter and 9 mm in height). Density was similar for all conditions. Increasing sodium alginate concentration resulted in a significant decrease in the heat capacity and thermal conductivity values. These changes were primarily attributed to the lowering of moisture content of the particles resulting from the treatment. Using RSM, optimum conditions for fabricating particles having similar thermo-physical properties to real foods were obtained as 5.3% and 4.9% sodium alginate, 2.2% calcium chloride and 14.2 and 36.0 h immersion in the calcium chloride solution for meat and carrot alginate particles, respectively.     

Microscopic initiation mechanisms in energetic material crystals

Abstract

The sensitivity to initiation of different crystalline polymorphic forms of the same energetic material is known to differ. Similarly single crystals of energetic materials such as PETN and nitromethane show a shock initiation sensitivity anisotropy. The crystal structure of the energetic materials is thus known to control the initiation sensitivity of the same. As will be described in this paper there is evidence to indicate that the orientation of the molecules surrounding a given molecule in the crystal lattice, influences the initial decomposition reaction of the molecule. Several microscopic mechanisms of initiation have been postulated. It is shown here that added to and above these mechanisms the crystal structure can be taken into account in a metastable intermolecular trigger reaction which explains the observed differences in initiation as a function of crystal structure.     

Carotenoproteins from lobster waste as a potential feed supplement for cultured salmonids

Lobster waste (including the head and hard carapace, viscera, mandibles and gills) contains approximately 54 μg/g total astaxanthin, 29% protein, 23% chitin, 34% ash and 2.2% crude fat on a dry weight basis. Trypsin from bovine pancreas was applied to facilitate the recovery of carotenoid pigments and protein as carotenoprotein complex, which was subsequently air‐dried to a stable powder form at 45°C and 15% relative humidity. The product obtained was found to contain 60% protein, 15% crude fat, 6% ash, 8% chitin and 295 μg/g total astaxanthin. Thus, the process achieved a substantial reduction in the levels of anti‐nutrients associated with lobster waste (i.e., ash and chitin) while elevating the levels of carotenoid pigments and essential nutrients such as protein and fat in the recovered product These characteristics of the final product suggest that it could be used as an inexpensive source of pigment and protein in diets of cultured salmonid species.     

Modeling Instructor Training Preparation in a Simulation Flight Training Program

The current research deals with planning problems related to instructors training in simulator flight training programs. It is a part of our development work in optimal training programs to support the cost effective design of instructor/operator stations(IOS). A flight simulator is a complex device which can be used to train students and instructors, whose training requirements and methodologies are quite different. This paper deals with this complex man-machine interface planning problem, presents a model for the instructors training process, and develops a methodology for determining optimal training plans.     

Osmotic Dehydration of Apple Cylinders: III. Continuous Medium Flow Microwave Heating Conditions

Continuous flow osmotic drying permits a better exchange of moisture and solids between the food particle and osmotic solution than the batch process. Osmotic drying has been well studied by several researchers mostly in the batch mode. Microwave heating has been traditionally recognized to provide rapid heating conditions. Its role in the finish drying of food products has also been recognized. In this study, the effects of process temperature, solution concentration on moisture loss (ML), solids gain (SG), and mass transport coefficients (k_m and k_s) were evaluated and compared under microwave, assisted osmotic dehydration (MWOD) versus continuous flow osmotic dehydration (CFOD). Apple cylinders (2 cm diameter, 2 cm height) were subjected to continuous flow osmotic solution at different concentrations (30, 40, 50, and 60°Brix sucrose) and temperatures (40, 50, and 60°C). Similar treatments were also given with samples subjected to microwave heating. Results obtained showed that solids gain by the samples was always lower when carried out under microwave heating, while the moisture loss was increased. The greater moisture loss strongly counteracted solids gain in MWOD and thus the overall ratio of ML/SG was higher in MWOD than in CFOD.     

Process and waveguide parameter relationships for the design of planar silver ion-exchanged glass waveguides

In this paper the experimental results of diffusion studies and modal characterization of Ag⁺-Na⁺exchanged glass waveguides are presented. Empirical relations between the process and the device parameters are derived and subsequently used to formulate a systematic procedure for fabricating single- and multimode waveguides.