Food emulsions as delivery systems for flavor compounds: A review

Food flavor is an important attribute of quality food, and it largely determines consumer food preference. Many food products exist as emulsions or experience emulsification during processing, and therefore, a good understanding of flavor release from emulsions is essential to design food with desirable flavor characteristics. Emulsions are biphasic systems, where flavor compounds are partitioning into different phases, and the releases can be modulated through different ways. Emulsion ingredients, such as oils, emulsifiers, thickening agents, can interact with flavor compounds, thus modifying the thermodynamic behavior of flavor compounds. Emulsion structures, including droplet size and size distribution, viscosity, interface thickness, etc., can influence flavor component partition and their diffusion in the emulsions, resulting in different release kinetics. When emulsions are consumed in the mouth, both emulsion ingredients and structures undergo significant changes, resulting in different flavor perception. Special design of emulsion structures in the water phase, oil phase, and interface provides emulsions with great potential as delivery systems to control flavor release in wider applications. This review provides an overview of the current understanding of flavor release from emulsions, and how emulsions can behave as delivery systems for flavor compounds to better design novel food products with enhanced sensorial and nutritional attributes.     

Ambient silver concentration anomaly in the Finnish Arctic lower atmosphere

Mean silver concentrations in weekly particle samples collected at Kevo, northern Finland, were determined for the period of October 1964-March 1978 by neutron activation analysis. Two distinct periods were observed in the silver concentration levels over this time frame. During 1964-1970, mean weekly silver concentration levels were found in the range of 0.01-190 ng/m3 with an arithmetic mean of 2.19 ng/m3. A few very high silver concentration levels (>10 ng/m3) were observed in this period, some of which simultaneously occurred with some of the highest bromine and iodine concentration levels. During 1971-1978, silver concentration levels were in the range of 0.02-0.89 ng/m3 with a mean value of 0.09 ng/m3. The observed concentration levels in the later period matched well the data from the early 1990s reported at Sevettij?rvi, northern Finland, about 60 km east of Kevo. Data analysis, historical records for this region, and residence time analysis (RTA) using wind back-trajectories show that occasional smelting of silver-rich Norilsk ores at the Nikel smelter, Kola Peninsula, was probably a significant contributor to elevated mean silver concentration levels during 1964-1970. RTA alone was not able to unambiguously identify the most probable source region for highest silver impacts at Kevo due to the weekly integrated nature of the samples collected. Critical examination of wind back-trajectories (24 per day) for specific high silver, bromine, and iodine concentration weeks was carried out to supplement the ensemble RTA analysis (2 back-trajectories per day). The supplemental back-trajectory analysis revealed that deposition of the smelter component silver as well as the sea components (bromine and iodine) could occur together at Kevo during these weekly sampling periods. The study implies that data from weekly integrated samples are insufficiently time-resolved for RTA methods alone to unambiguously resolve the sources contributing to ambient atmospheric concentrations at Kevo, Finland.     

Water Sorption and Water Plasticization Behavior of Vacuum Dried Honey

The present study investigated effects of total solids content of honey maltodextrin systems and the component ratio on water sorption isotherm and water plasticization behavior of the vacuum-dried solids. The Guggenheim, Anderson, and de Boer model fitted well to the water sorption data with monolayer water contents over the range of 4.8–6.2 g water/100 g of solids. Water plasticization of the powder followed the Gordon–Taylor equation, with the T_g of dry solids of 30–43°C depending on composition. The critical water content of dried honey at 25°C was lower than the monolayer water content. A maltodextrin ratio more than 50% decreased water plasticization sensitivity to the highest extent.     

Long Binary Narrow-Sense BCH Codes Are Normal

Let C be the binary narrow-sense BCH code of length where m is the order of 2 modulo n. Using characters of finite fields and a theorem of Weil, and results of Vladut-Skorobogatov and Lang-Weil we prove that the code C is normal in the non-primitive case if and in the primitive case if where the constant depends only on t. Received January 4, 1994     

芬兰菲斯卡艺术村 历史、艺术、设计、创意、自然的和谐

芬兰菲斯卡艺术村如今是一个充满活力的创意社区。2010年艺术村及其中的工作室,高档餐厅和许多精彩的、高水准的展览吸引了超过3万名游客。它已为全世界处于产业转型和人口流动的城市树立了一个国际典范。     

Cutting thin sheet metal with a water jet guided laser using various cutting distances, feed speeds and angles of incidence

This research deals with the cutting of thin sheet metals at various distances, feed speeds and angles of incidence using a water jet guided laser. In the water jet guided laser process a laser beam is focused into a jet of water, which transmits the beam to the workpiece. This eliminates the need for any focus control. Nevertheless, most of its applications are in planar cutting where this advantage is not utilized. For the laser parameters, jet pressure and diameter in question, the value of 50 mm was found to be a fairly reliable upper limit to the cutting distance for both normal and inclined surfaces. In addition to the laser beam being absorbed partially by the water jet, the jet was found to be susceptible to disturbances. Specimen vibration caused by the water jet also impeded cutting a continuous kerf.     

Beta-Carotene Stability in Extruded Snacks Produced Using Interface Engineered Emulsions

The objectives of the present study were to produce snack-type extrudates and to investigate their ability to encapsulate and protect β-carotene (0.05% w/w in sunflower oil) using single layer and layer-by-layer emulsions as an ingredient. The dry feed composed of wheat flour (60% w/w dry solids), maltodextrin (DE 23-27, 20% w/w dry solids), and lactose (20% w/w dry solids). The extrudates (0.6 a_w) were ground and sealed in vials under vacuum, placed in vacuum-sealed plastic pouches, and stored at 20, 40, and 60°C. Analysis of the beta-carotene content during storage was carried out using HPLC with a C30 column and diode array detector. The results showed rapid loss of β-carotene during the first six days at all temperatures. Further losses of β-carotene at 20 and 40°C occurred gradually leveling off at 27 days. It was noted that the percentage of retention of β-carotene was generally higher in layer-by-layer extrudates with layer-by-layer upon storage for 27 days. It can be concluded that the layer-by-layer emulsion may enhance protection of bio-sensitive compounds in glassy membranes.     

Quality-oriented optimization of wave soldering process by using self-organizing maps

In this paper, the optimal process parameters of a wave soldering process were defined. The optimization was performed in respect to soldering quality by minimizing a cost function describing the total repairing cost of a wave-soldered printed circuit board (PCB). The data analysis stages were as follows. First, the process data were coded into inputs for a self-organizing map (SOM). Next, a function for the repairing cost was constructed and used to find the optimal map neurons. At the last phase, the optimal parameters were approximated on the basis of the reference vectors of the optimal neurons. The results showed clearly potential in the optimization of the wave soldering process, especially in the visualization of the optimal process conditions. Therefore, it would be useful to exploit the method more widely in the electronics industry.     

A General Water Protection Plan of Lake Onega in Russia

Lake Onega is the second largest lake in Europe after Lake Ladoga. This paper is a part of the project concerning a general plan of water protection, as expressed in the Water Framework Directive. The aim of this paper was to present an investigation of the status of Lake Onega and to present steady state and dynamic modelling approach in order to assess the impacts of different loading scenarios of water quality of Lake Onega. In the project more catchment and water quality models were used but in this paper these models were chosen. The presented steady state model was the mass balance model of Vollenweider and the dynamic model is the box-type model AQUATOX. While Lake Onega preserves a good status of water as a whole, the problems with pollution and eutrophication exist in Petrozavodsk and Kondopoga Bays where anthropogenic loading is more pronounced.     

The fifth archetype of electricity market: the blockchain marketplace

Wireless Networks - Enabling and empowering the diverse energy resources to have active yet efficient participation in the smart grid and energy market is an unrivaled challenge for the energy...