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.     

智能控制在现代包装工业中的发展和应用

叙述了反馈控制、自适应、鲁棒自适应，直到智能控制在包装工业中的进展，并阐述了智能控制在现代包装工业的发展中的应用前景。     

Robotics in the factory of the future: AI in manufacturing: The NBS AMRF as an intelligent machine

Within its Automated Manufacturing Research Facility (AMRF), the U.S. National Bureau of Standards (NBS) is addressing research issues in interface standards for the fully automated factory of the future for the production of small batches of discrete parts. Consisting of robots, machine tools and computers, the AMRF is being integrated using a real-time, sensory-feedback, data-driven hierarchical control architecture. As such, the AMRF is a research tool for investigating the manufacturing enterprise as a system of intelligent machines. This paper: (1) describes the AMRF in terms of its real-time control system architecture; (2) notes the role of symbolic languages, knowledge-representation, sensory-processing and other aspects of artificial intelligence in its development; and (3) speculates on further application of AI in future intelligent manufacturing systems similar in form to the AMRF.     

智能同步广播激励器及其标频

使用智能同步广播激励器,并采用CCTV传输的1MHz标频信号,就有可能实现自适应相位跟踪同步广播。这将大大节省中波段的频率资源。     

基于专家系统的机器人高层规划

本文介绍一个基于专家系统的机器人高层规划系统,阐述几个潜在应用子系统,并应用专家系统方法进行多机器人协调避碰运动规划。本系统具有良好的规划性能。     

矢量图形智能判断技术的研究与应用

研究矢量图形识别是建立工程制图自动阅卷与计算机辅助教学系统的基础。由于组成二维矢量图形图元类型的多样化及图形整体位置状态的不确定性，增加了矢量图形的识别与判断难度。结合开发的《三视图智能解答》系统，研究其智能识别与判断技术。系统中引入三视图导航技术，解决了图形整体定位与识别问题。实现了对矢量图形图元素信息的分类和提取，能够对所提取的的信息与标准答案进行智能判断与评定。该方法已在AutoCAD2000环境下使用AutoLISP语言编程实现。     

Improvement of Coffee Aroma by Removal of Pungent Volatiles Using A-Type Zeolite

Experimental studies were conducted using molecular sieve zeolites to remove pungent smell components from a coffee aroma-containing gas evolved from roasted and ground coffee packed in a percolation vessel. The components such as methyl mercaptan or acetaldehyde were selectively adsorbed from coffee volatiles, and a decrease of pungent odor was recognized on sensory evaluation. The adsorption selectivity was based on pore sizes of adsorbents and molecular sizes of adsorbates. Zeolite 5Å was preferable to 4Å for separation efficiency of methyl mercaptan and recovery yield of residual volatile compounds.     

Flavor and Stability of "Horchata De Chufas"

Horchata is a sweetened water extract of chufa tubers (Cyperus esculentus) which is very popular in Spain, and has potential in the U.S. The objectives of this research were to characterize horchatas from different types of chufa, and to monitor flavor and stability of unheated and pasteurized horchatas during storage (2°C). Trained panelists rated the following attributes: color, chalkiness, sweetness, vanilla-like, nutty, earthiness, bitterness, and off-flavor. Horchatas made with chufa grown in Spain and chufa from Spain but grown in Florida showed higher vanilla and nutty levels than horchata from the Florida type. During storage (2°C), vanilla, nutty, and sweetness decreased, and other attributes increased. Heating to 70 and 95°C for 1 min did not alter sensory attributes initially, prevented off-flavor development, and slowed changes in desirable attributes for 35 days.     

Laboratory and Field Consumer Evaluation Relationships for Menu Items Processed in Retortable Trays for Quantity Foodservice

Problems associated with provision of food in quantity foodservices prompted the development and use of prepared food items processed in retortable trays. Consumer acceptance of such foods was required so that the items could be screened for foodservice application. Consumer tests, using small portion samples and sensory testing under laboratory conditions, gave a relatively reliable prediction of acceptability of most of the items under extended-use consumer testing during a field trial. Final field acceptance of some items was influenced by external factors not accounted for in laboratory testing.