Physical, Chemical and Sensory Changes in Irradiated Fresh Pork Packaged in Modified Atmosphere

The effects of irradiation dose (0, 0.5 and 1.0 kGy), headspace oxygen (0, 10 and 20% O₂, balance nitrogen) and storage temperature (5, 15 and 25°C) on the physical, chemical and sensory changes in fresh pork were studied using factorial design experiments. Irradiation in the absence of oxygen extended the sensory shelf life of pork from 9 to 26 days at 5°C and from & lt; 2 to 2 days at 25°C. Oxygen in the package headspace combined with irradiation adversely affected physical, chemical and sensory characteristics of the end product.     

Age effects in coding tasks: Componential analysis and test of the sensory deficit hypothesis.

Multiple forms of a symbol-digit substitution task were used to provide a componential analysis of age differences in coding task performance. The results demonstrated age differences in feature encoding, memory, and visual search. A 2nd experiment was conducted with young adults to investigate a sensory deficit as a locus of age differences. The spatial contrast sensitivity deficit of older adults was simulated on forms by applying a digital filter. Persons in the age-simulated contrast condition performed worse than those in the normal contrast condition. The stimulus degradation effect was linked to visual search speed. The study illustrates the utility of componential analysis and offers direct support for the hypothesis that sensory deficits affect performance on tasks used to assess intelligence (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

智能ABC输入法中特殊用键的应用

根据作者几年来的数学和实践经验，对智能ABC输入法的特殊用键的用法作以介绍。     

Physicochemical and Sensory Properties of Soymilk-incorporated Bulgur

ABSTRACT Bulgur cooked in soymilk of 6% and 9% solid content had significantly ( P < 0.05) higher bulk density compared with bulgur cooked in soymilk of 3% solid content and control bulgur cooked in water. As the soymilk solid content increased, pilav bulgur yield increased whereas fine bulgur yield decreased. The SDS-extractability of bulgur proteins increases with the increase in soymilk solid content. Water absorption capacity of fine bulgur samples was affected by soymilk incorporation, and variations in oil absorption capacity were not significant ( P > 0.05). Soymilk incorporation improved color and sensory properties of pilav and fine bulgur. The results of this study suggest that soymilk can be successfully applied to bulgur production.     

Using Automated Negotiation for Grid Services

The popularity of grid services has widened their application to numerous domains and increased the utilization of computational resources. In order to create more incentives for the resources owners to lease their resources and prevent users from wasting the resources, the introduction of a market-oriented grid is inevitable. However, the issues for the negotiation between service provider and consumer over the supply and demand of resources can be complex, with highly interdependent issues. In this research, a simulated automated negotiation mechanism including a co-evolutionary mechanism and a modified game theory approach is proposed, to assist them in reaching an agreement over the conflicting issues. In the proposed architecture, the co-evolution process is able to reduce the multiple dimensional search space into a two-dimension search space and identify the appropriate negotiation strategies for the negotiating agents to form a payoff matrix which can be used for the game theory related stage of their interaction. The multiple stage negotiation process is introduced to improve the negotiation result. In this paper, an application which requires a large amount of computational resources to process the data generated from mobile devises is used to demonstrate that the proposed system is able to resolve the conflicts and obtain a valid solution.     

Physicochemical and Sensory Evaluation of 'Rocha' Pear Following Controlled Atmosphere Storage

ABSTRACT: The effects of several processing factors (storage time, time in the open air at room temperature, and overhead concentrations of O₂ and CO₂) on color, firmness, polyphenol oxidase (PPO) activity, and sensory attributes of pears (cv. Rocha) grown in 2 locations were studied using a multiple linear regression model. Backward elimination (F ≥ 0.005) was used to assess the significant factors. Extended storage time, long‐time exposure at room temperature, and high O₂ concentration played major roles on color changes assessed instrumentally and further confirmed by a sensory panel. Firmness was strongly affected by storage time and by time in the open air at room temperature. Finally, PPO activity was dependent on the growing location.     

Development of intelligent multisensor surveillance systems with agents

Intelligent multisensor surveillance systems consist of several types of sensors, which are installed on fixed and mobile devices. These components provide a huge quantity of information that has to be contrasted, correlated and integrated in order to recognize and react on special situations. These systems work in highly dynamic environments, with severe security and robustness requirements. All these characteristics imply the need for distributed solutions. In these solutions, scattered components can decide and act with some degree of autonomy (for instance, if they become isolated), or cooperate and coordinate for a complete tracking of special situations. In order to cope with these requirements and to better structure the solution, we have decided to design surveillance system control as a multiagent system. This is done by applying an agent-orientated methodology, which is assessed with concrete scenarios.     

In Search of the "Ideal" Pear (pyrus spp.): Results of a Multidisciplinary Exploration

Preference mapping with 10 pears identified 3 segments among New Zealand consumers. While 1 segment preferred ripe European cultivars, another rejected only the seedling with strong off‐flavors. A 3rd segment combined the 2 former segments, but also rejected 2 hybrid samples. Survey responses to the question “To me, the ideal pear is ?” from a 2nd consumer sample confirmed the general preference for juicy and sweet pears, the key characteristics of ripeness. A separate appearance evaluation revealed 4 segments based on color and shape. Combining information from several sources resulted in suggestions for new breeding directions for pears, while highlighting the importance of appearance and the need for more extensive measurements.     

Functional and sensory properties of chicken meat from spent-hen carcasses deboned manually or mechanically in Jordan

Samples of chicken meat from spent laying hens were obtained by four different methods: (1) manual deboning of whole carcasses; (2) manual deboning of skinned carcasses; (3) mechanical deboning of whole carcasses; and (4) mechanical deboning of skinned carcasses. The meat was packaged, frozen and stored at ?18 °C for up to 3 months. Functional properties studied were pH, emulsifying capacity (EC) and water‐holding capacity (WHC) and, in addition, pigment concentration was investigated. Sensory properties included aroma, colour, texture and overall acceptability, as judged by a trained panel using a nine‐point hedonic scale. Removal of the skin prior to deboning by either method gave significantly higher values (P < 0.05) for EC, while WHC values were not significantly different among the experimental treatments, despite higher pH values for mechanically‐deboned meat, with and without skin. Pigment concentrations were highest in meat from Treatment 4 and lowest for Treatment 1, but values for both methods of deboning were affected by the presence of skin. There were no significant differences between treatments for any of the sensory properties studied. Changes occurring in the meat during frozen storage are described.