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.     

A probabilistic simulator for population dynamics of quasispecies

We constructed a probabilistic simulator that allows all the events in population dynamics such as death, birth, mutation, and suppression/stimulation to be described by probabilistic rules. The simulator also facilitates a lattice used for expressing distribution and diversity (number of distinct strains) of quasispecies. The simulator is used to investigate the diversity threshold in HIV and T-cell interaction. This work was presented in part at the 13th International Symposium on Artificial Life and Robotics, Oita, Japan, January 31–February 2, 2008     

一种在秘密共享中骗子的检测方案

提出了一种能正确确定欺骗者的方案。此方案具有在验证时运算简单、快速的特点。对此方案的攻击如同大数分解一样困难。     

一种PN码自适应捕获门限的改进算法

文献[1]提出了一种用于直扩系统的PN码自适应门限算法。但该文献也指出,此算法对门限总数十分敏感。当门限总数设置不当时,系统的平均捕获时间将显著增加。这限制了该算法在实际中的应用。本文就此提出了改进,给出了算法及电路框图。仿真结果表明,与原方案相比,改进算法改善了对门限总数的敏感性,降低了PN码平均捕获时间。     

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.     

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.     

静载荷和疲劳载荷作用下 C/Al 正交层压板的力学响应

本文讨论静载荷及疲劳载荷作用下 C/Al 正交层压板的力学响应,并考虑损伤过程中的临界现象,以此作为结构设计准则的基础。对静载荷作用的情况:(1)90°铺层的门槛应变ε_(FPF)随着约束程度增加而增加,而且开裂后的行为也受约束程度的影响。(2)经历加载-卸载再重新加载至断裂的过程后,初始试样存在一个剩余永久变形,其损伤状态可以用刚度的变化来表征;而疲劳试样在加载-卸载过程中刚度变化很小,反映其损伤达到一个稳定的状态。对疲劳载荷作用的情况:(1)对于给定的应力比 R,试样会趋于与它所承受的 S_(max)最大值相应的 SDS 状态。循环应力范围的不断增大,会引起基体损伤的增加,从而重新建立新的饱和损伤状态。(2)对于每一损伤状态均有一对应的循环应变范围 Δε。在 SDS 状态下,Δε保持不变。(3)以刚度下降为损伤参数对 C/Al 层压板进行了降级应力分析,并由此来预计在ΔS_(sh)以下,层压板不会发生疲劳损伤累积。     

Magnetic properties of high-temperature superconductors: Analysis within the framework of the impurity mechanism

The impurity mechanism proposed earlier is used to interpret the magnetic properties of hightemperature superconductors. The appearance of superconductive granules and the existence of weak bonds in grains of ceramics and in single crystals is explained. The irreversibility line is obtained and its new interpretation as the line of thresholds of appearance of infinite nonsuperconductive cluster is given. The relaxation time of the magnetic susceptibility in alternating magnetic fields is calculated. The decrease of the Meissner fraction with increase in magnetic field and decrease in doping, and other magnetic properties are explained.     

Taste recognition threshold concentrations of styrene in oil-in-water emulsions and yoghurts

Taste recognition threshold concentrations (TRTC) of styrene were determined in samples of oil-in-water emulsions (30–300 g kg^?1 oil) and yoghurts (1–30 g kg^?1 fat), spiked with styrene. The observed TRTC increased linearly with increasing fat content and ranged from 0–3 to 2–1 mg kg^?1 for the emulsions and from 36 to 171 g kg^?1 for the yoghurts. Styrene equilibrium partition coefficients between emulsions and their respective vapour phases were determined. The concentrations of styrene in the continuous aqueous phase of the emulsions and yoghurts were calculated at the TRTC. The styrene concentrations in the continuous phase had constant values of about 15 g kg^?1 indicating that perception of styrene for oil-in–water emulsions is determined by the aqueous phase of the emulsion. The concentrations of styrene in the vapor phases above the emulsions and yoghurts were also calculated and were found to be constant at the TRTC. This relationship probably resulted from the equilibrium of distribution of styrene between the respective phases. Commercial yoghurt packed in polystyrene beakers contained styrene levels in the range 2–11 g kg^?1, much lower then the TRTC reported.