The role of particle size distribution of suspended solids in defining the flow properties of milk chocolate

The flow characteristics of molten milk chocolate, like most dense suspensions, are a function of the maximum packing fraction ((_m) of the suspended solids. Milk chocolates were prepared from mixtures of two relatively narrow coarse (d_4,3 = 17 μm) and fine (d₄,₃ = 8.5 μm) size distributions of non‐fat solids to contain 0, 25, 50, 75, and 100% of the coarse component. Solids bed density (a measure of maximum packing fraction) correlated with the apparent viscosity of milk chocolates (r = ‐0.98). The highest value for solids bed density and lowest value for apparent viscosity were measured for size distributions with 75% of solids from the coarse fraction. Casson yield value correlated with d_4,3 (r = ‐0.98) and specific surface area (r = 0.93). The maximum packing fraction of binary mixtures of two distinct sizes of non‐fat chocolate solids attained a maximum value for a specific volume ratio of the components. The maximum in _m corresponded with the minimum viscosity in molten chocolate at a given solids volume concentration.     

槐花蜂蜜的流变性能

采用ＮＤＪ－７９型旋转粘度计测定了不同水份含量的山东槐花蜜在３０℃～７０℃温度范围内的流变特性，并考察了水份含量和温度对其粘度的影响规律，回归出了二者对粘度影响的经验方程。结果表明在所考察的范围内，槐花蜜为假塑性流体，符合幂律方程的τ＝Ｋγｎ；温度对其表观粘度的影响符合Ａｒｒｈｅｎｉｕｓ方程；水份含量对槐花蜜的表观粘度和流体性质的影响显著，含水量越少，非牛顿性越显著；反之牛顿性越显著。表观粘度与温度和水份符合经验式ηａ，１００＝２．８４９５２×１０－１０×ｅｘｐ（４９７６．４３／Ｔ）×Ｗ－３．０２１７２。据此可在一定范围内预测蜂蜜的粘度和流变特性，为工业加工生产提供了一定的理论依据     

基于蜜罐的入侵检测系统的博弈分析与设计

论文从博弈论的角度,对引入蜜罐技术的入侵检测系统进行了架构分析和模块分析,并对一般的入侵和入侵检测行为进行了描述,最后提出了入侵检测中博弈过程模型。     

Quality and antioxidant capacity of fresh‐cut apple wedges enriched with honey by vacuum impregnation

The effect of vacuum impregnation (VI) of fresh‐cut apple wedges with honey, in presence and absence of a browning inhibitor on physicochemical, sensory and antioxidant properties over 7 days of storage at 2–4 °C was studied. Infusion of wedges with honey resulted in very little weight change indicating loss of internal water and ingress of honey carbohydrates into the wedges, hence the correlation coefficients with soluble solids content (r = ?0.91) and dry matter (r = ?0.77). Water infused samples showed the highest water uptake resulting in an increase in weight of 30%. Browning (P < 0.001) and firmness (P < 0.001) of apple wedges were the quality parameters most affected by VI. Samples dipped in browning inhibitor prior AS1 showed slightly better performance than undipped wedges with regard to browning and firmness. Total phenol content and antioxidant activity were significantly (P < 0.001) lower for honey infused apple wedges.     

Investigation of aromatic compounds in Alicante and Jijona <Emphasis Type="Italic">turrón</Emphasis>

Alicante and Jijona turrón are honey- and almond-based confectionery products very famous in Spanish countries, especially during Christmas. In this study, the role of different types of honey (rosemary, orange blossom, and control—a mixture of sugars resembling the sugars composition of real honey) in the aroma and flavor of these confections was studied. Volatile compounds in turrón samples were extracted using simultaneous distillation–extraction and finally isolated, quantified and identified using GC-MS. Two different types of panels were used, trained and consumer, for studying the aroma and flavor intensities of turrón samples. Aldehydes, aromatic hydrocarbons and furans were the predominant chemical groups in turrón samples. The first conclusion was that terpenes and aromatic hydrocarbons decreased with the heating of the boixet step while pyrazines, furans, and pyrroles increased. Chemical feelings, such as cooling and pungency, are the best tool to discriminate among products containing and non-containing honey. Products containing honey were more aromatic and obtained higher satisfaction values than those prepared from a mixture of sugars.     

Determination of volatile characteristics of Greek and Turkish pine honey samples and their classification by using Kohonen self organising maps

Forty-four samples of pine honey were analysed, 22 from Greece and 22 from Turkey. A purge & trap–gas chromatograph–mass spectrometer system was used for the extraction, separation and identification of volatile and semi-volatile compounds. In all, 77 compounds were extracted and identified. Two of them, the 3-carene, and one unidentified compound (m/z 55, 79, 91, 107, 123, 165) were found to be specific to Turkish honeys and may be considered as markers characterising the Turkish origin of samples. Beyond this result, and by using the Kohonen self-organizing map (KSOM), a clear differentiation was obtained between the Turkish and Greek pine honey samples from a global consideration of all the analysed volatile constituents.