Instron texture profile of buffalo milk cheddar cheese as influenced by composition and ripening changes

Buffalo milk Cheddar cheese samples of different ages were analysed for compositional attributes (CA), ripening indices (RI) and Instron Textural Profile (ITP). All samples were compositionally alike, except for pH and salt-in-moisture (SM) contents. RI showed significant variations. CA and RI showed highly significant correlations within themselves and with each other, except for moisture with pH, SM with moisture, MNFS, Fat and FDM and Fat with MNFS. The ITPs of cheeses showed significant variations and had highly significant intercorrelations indicating their interdependence. CA (except moisture and MNFS) and RI showed a highly significant correlationship with ITPs. Moisture content showed a highly significant correlationship with all ITPs, except cohesiveness and springiness, where it was significant. MNFS content showed significant correlations only with hardness and brittleness. Stepwise regression analysis revealed that MI was the most predominant factor influencing cheese texture, followed by pH, SM, FDM and TVFA. Knowing Ca and RI, the textural properties of cheeses can be forecast through mathematical equations. Similarly the age of cheese can also be predicted if RI and/or textural properties are known.     

Temperature effects on the mass flow rate in the SBI and similar heat‐release rate test equipment

In various medium‐to‐large‐scale fire test equipments like the ISO room corner test (RC), and more recently, the single burning item test (SBI) the mass flow rate measurement of the combustion gases plays a key role in the determination of the heat‐release rate and smoke‐production rate. With the knowledge of the velocity profile and the temperature of the flow, the mass flow rate is obtained by measuring the velocity on the axis of the duct. This is done by means of a bi‐directional probe based on the pitot principle. However, due to the variation of the mean temperature and the temperature gradient in any cross section of the duct, introduced by ever changing combustion gas temperatures, the velocity nor the density profile are constant in time. This paper examines the resulting uncertainty on the mass flow rate. Copyright © 2006 John Wiley & Sons, Ltd.     

铝型材推弯工艺

通过铝型材圆环的推弯实验,研究了推弯工艺原理、变形过程,结合有限元模拟得到了和实验结果相吻合的型材厚度分布、成形零件卸载回弹后的曲率半径及型材截面畸变.结果表明:推弯零件曲率及截面畸变一致性高,成形模具结构简单且便于调整,数值模拟可以用于推弯工艺的优化分析.     

极尖断面为折线的四极透镜磁性能研究

对传统双曲线极尖的四极透镜进行了磁性能分析。在此基础上，提出了极尖断面为折线的四极透镜结构。磁场的数值分析以及测量结果表明：该结构产生的场梯度均匀，且具有磁场集中、磁场梯度高、便于加工和安装的对称性控制等优点。该结构的四极透镜已用于ＣＹＣＩＡＥ－３０回旋加速器和ＨＩ－１３串列加速器束流输运线之中     

Velocity Profile in Fixed Beds: A Study on the Representativeness of the Experimental Measurement of Downstream Flow Characteristics

Although considerable progress has been made in the development of experimental techniques for investigating velocity distribution inside a fixed bed, these techniques were limited to special cases. Consequently, the velocity distribution is normally measured at downstream of the fixed bed and then this measurement is considered to be representative for the flow inside the bed. To evaluate the representativeness of this technique, this work presents a study of the change in the flow characteristics, starting from the boundary of the fixed bed within the pipe to a downstream position where the experimental measurement is taken, by using simulations based on computational fluid dynamics methods.     

The influence of the ion content of whey on the pH-activity profile of the β-galactosidase from Aspergillus oryzae

The pH-dependence of the reaction kinetics of lactase (β-galactosidase) from Aspergillus oryzae in different reaction media is presented in terms of a two-parameter model. The lactase from A. oryzae seems to have replaced the A. niger lactase on the market owing to a better activity/price ratio and may be utilised for lactose hydrolysis in acid as well as in neutral milk products. Its pH optimum is around pH 4.5. However, in the neutral pH-range its activity depended strongly on the salt content of the substrate solution. For example, its activity in whey (pH 6.5) fell to only 30% of its expected activity in a pure lactose solution at the same pH. The whey effect was the same for both soluble and immobilised lactase. The two parameter kinetic model, which included a term for competitive product inhibition gave excellent agreement with experimental data, and may thus be useful for the prediction of reactor performance with this enzyme.     

The weight vector theory of Coriolis mass flowmeters

In this paper a fuller and clear derivation of the weight vector theory of Coriolis mass flowmeters is given indicating its potential for the prediction of velocity profile effects in both the traditional kind of meter (vibrating tube) and the compact kind (vibrating element inside a duct).