Optimisation of cake fat quantity and composition using response surface methodology

The influence of fat quantity and composition on the characteristics of a chemically leavened baked product was investigated, applying a central composite design combined with response surface methodology. Fats were blends of palm oil and palm olein with different slip melting points (from 36.3 to 11.3 °C, in dependence of increasing olein content). Fat content (from 5.3% to 30.7% on batter) and percentage of olein in the fat blend (from 42.7% to 92.2%) were varied. The increase of fat quantity enhanced cake softness, while lowering the volume; higher olein contents also decreased cake firmness. An optimised formulation containing 19.7% fat with 92% olein in the fat blend and showing good structural properties, comparable to those of a 18% butter reference cake, was identified. The optimised and the butter cake showed specific volume of 2.25 and 2.23 cm³ g^?1, respectively, and load at 25% strain of 7.68 and 5.63 N. These results demonstrated the possibility to replace butter with a liquid vegetable fat blend, thus increasing unsaturated fat content and reducing total cholesterol in the product.     

基于局部规则概念的城市肌理再研究

目前,我国对于城市肌理的研究面临着困境。该文基于复杂性科学中整体和局部的关系的相关理论,将局部规则的概念引入城市肌理的研究中,对城市肌理进行了再研究,提出：局部规则对个体建筑的作用涌现了城市肌理。城市肌理是城市在原有的外部环境下的局部规则综合作用的结果。对城市肌理的研究可以从对城市局部规则的研究入手。     

A Survey of Real‐Time Hard Shadow Mapping Methods

Because of its versatility, speed and robustness, shadow mapping has always been a popular algorithm for fast hard shadow generation since its introduction in 1978, first for offline film productions and later increasingly so in real‐time graphics. So it is not surprising that recent years have seen an explosion in the number of shadow map related publications. Because of the abundance of articles on the topic, it has become very hard for practitioners and researchers to select a suitable shadow algorithm, and therefore many applications miss out on the latest high‐quality shadow generation approaches. The goal of this survey is to rectify this situation by providing a detailed overview of this field. We show a detailed analysis of shadow mapping errors and derive a comprehensive classification of the existing methods. We discuss the most influential algorithms, consider their benefits and shortcomings and thereby provide the readers with the means to choose the shadow algorithm best suited to their needs.     

Assignment of individual orientations by gaussian distribution and monte-carlo grain growth simulation by grain boundary character distribution (GBCD) in Fe-3%Si alloy

In order to investigate the effect of GBCD on microstructural evolution, a Monte-Carlo computer simulation method was developed in which the texture of real material was closely reconstructed in the simulated microstructure. This method consists of extracting a volume fraction and a Gaussian half-width from an experimental ODF of a Fe-3%Si alloy and planting them into the simulated microstructure. Using the reconstructed microstructure, the recrystallization texture formation characteristic of this alloy was studied with a particular focus on the anisotropic mobility of grain boundaries. By deliberately assigning a high anisotropic mobility (1000 times) to the grain boundaries with a misorientation angle in the range of 20 to 45 degrees, the abnormal grain growth phenomenon was analyzed. It was found that a selective growth of grains occurred when they were subjected to such pertinent conditions as their own high mobility accompanied by the presence of the neighboring low-mobility grains. Grains with a Goss orientation conformed to this general pattern of selective coarsening. Therefore, the present result strongly suggests that the theory of Hayakawaet al. - based on the selective growth of the Goss grains with particular boundary misorientation angles - needs to be modified so as to incorporate more general cases.     

Substructure and texture evolution and flow behavior of TA15 titanium alloy compressed in the alpha + beta two-phase field

This paper investigates the substructure and texture evolution of a near-α titanium alloy Ti–6Al–2Zr–1Mo–1V (TA15) during isothermal hot compression in an α + β two-phase field. The microstructures of deformed samples were analyzed using an electron backscatter diffraction (EBSD) technique to study the effects of process parameters on the evolution of substructure and texture. The activated energy and the stress exponent were calculated to identify the deformation behaviors and the softening mechanisms. The experimental results showed that the transformation of low angle boundaries (LABs) to high angle boundaries (HABs) was sensitive to strain rate, strain and temperature. The volume fraction of the HABs increased with the increasing strain rate or strain but decreased with increasing temperature. During the transformation process, the dislocations inside the subgrains and around the subgrain boundaries were annihilated by dislocation reaction and absorption. The transformation of the LABs into HABs significantly influenced the flow stress during the thermomechanical processing. With the increase of strain or temperature, the texture in the alpha phase became weaker and the pyramidal slip systems began to be activated, while the texture in the beta phase tended to be stronger with more plastic deformation.     

Correlation between instrumental and sensory ratings by evaluation of some texture reference scales

The objective of this study was to investigate instrumental–sensory relationships of some texture scales using argentine foods as references. Textural characteristics of these foods were instrumentally investigated by the texture profile analysis technique. Principal component analysis (PCA) was used to describe the main attributes of the food samples. High Pearson’s correlation coefficients were found between hardness and fracturability (r = 0.94; P < 0.0001), hardness and gumminess (r = 0.71; P < 0.0001) and springiness and cohesiveness (r = 0.85; P < 0.0001). PCA identified two significant principal components, which accounted for 81.2% of the variance in the instrumental data. Additionally, a trained panel described the texture characteristics of the food samples according to the standard reference scales. The correlation curves showed nonlinear relationships (R² between 85.6% and 99.9%) which were used to predict sensory attributes of other food samples. Some texture attributes like hardness and fracturability were accurately predicted by mechanical properties, while others like cohesiveness and adhesiveness were less representative.     

Effect of transglutaminase on the functional properties of GDL (glucono‐delta‐lactone) cold‐set soybean glycinin gel

Cold‐set soybean glycinin gel was prepared by cross‐linking of soybean glycinin (non‐preheated and preheated) at pH 8.0 and 50 °C using transglutaminase (TG), followed by cold‐set acidification using glucono‐δ‐lactone (GDL). Dynamic oscillatory rheological measurements (both under non‐preheat and preheat conditions) showed that there was a substantial increase in the elastic (G′) and viscous (G″) moduli of enzyme treated gels. The moduli also showed similar frequency dependence. The yield strains of enzyme treated gels were clearly higher than that of the gels without enzyme treatment. Texture profile analysis indicated that preheat and enzyme treatments have beneficial effect on hardness, fracturability and gumminess of gels. Thermal and enzyme treatments have synergetic effect to improve the strength of gels, which is also consistent with the results of rheological measurements. These results demonstrated that heat treatment followed by TG treatment and GDL acidification improved the functional properties of soybean glycinin cold‐set gel.