UHT-Sterilized Peanut Beverages: Kinetics of Physicochemical Changes during Storage and Shelf-Life Prediction Modeling

Strawberry-flavored (S04) and chocolate-flavored (C04 and C20) peanut beverages UHT-sterilized (137 °C, 4 sec or 20 sec) and aseptically filled in Tetra Briks were stored for 6 mo at 5, 20 and 35 °C. Sensory characteristics and kinetics of physicochemical changes were studied. The changes were of zero (pH of S04, and sedimentation and homogenization indices of all beverages) and first (pH of C04 and C20, viscosity and color lightness of all beverages) order. Reaction rate constant and Gibb's free energy increased with temperature. Activation energy followed Arrhenius equation. Deterioration in beverage sensory qualities highly correlated with increase in sedimentation index and decrease in pH and emulsion stability. Shelf-life prediction models were constructed based on sensory and kinetics data. The shelf-life was estimated to be 4–7 mo for beverages stored at 30–35 °C.     

Multilayer capacitor ceramics in the PMN-PT-BT system: effect of MgO and 4PbO·B2O3 additions

Coexistence of pyrochlore phase is one of the major problems in the preparation of lead magnesium niobate (PMN) based perovskites as it leads to deterioration of the dielectric and piezoelectric properties. Although the columbite precursor method substantially reduces the formation of pyrochlore phase, the success of this process depends on various process conditions such as reactivity of MgO, level of mixing or grinding, control of PbO volatility and reversibility of the reaction. Compositions in the system (1−x)[(1−y)PMN yPT]x BT (where PT = PbTiO₃ and BT = BaTiO₃) were prepared by the columbite route. Results show that addition of excess MgO and 4PbO·B₂O₃ glass before sintering not only eliminates the pyrochlore phase completely but also produces a series of ceramics with low firing temperature, very high dielectric constant, low dissipation factor, high d.c. resistivity and extremely low temperature coefficient of capacitance (TCC). The unusually low TCC values make these high K dielectrics suitable for application in multilayer ceramic capacitors having EIA specifications Y5P, Y5R and Y5S. This revised version was published online in July 2006 with corrections to the Cover Date.     

Optimization of Extraction of Peanut Proteins with Water by Response Surface Methodology

Water extraction of peanut proteins was optimized to maximize protein extraction, Y₁ and protein concentration in the extract, Y₂. A central composite design involving solids-to-water ratio (X₁), pH (X₂), temperature (X₃) and time (X₄) was used, and second-order models for Y₁ and Y₂ were employed to generate response surfaces. The optimum conditions to obtain Y₁≥ 85% and Y₂≥ 2.5% were X₁= 1:8; X₂= 8.0; X₃= 50 °C; X₄= 30 min. Estimates of Y₁ and Y₂ at the optimum were 85.29% and 2.7%, respectively. Experimental verification gave values of Y₁= 84.39%± 0.78 and Y₂= 2.80%± 0.02. Y₁ and Y₂ were further maximized, as measured by absorbance of solution following centrifugation of the extract, when papain (0.05% g/g peanuts) was added and extraction was carried out at the optimum conditions.     

Stress Buildup and Relaxation During Ion Exchange Strengthening of Glass

A soda-lime-silica glass was subjected to an ordinary ion exchange treatment in molten potassium nitrate at temperatures near and substantially below the strain point of the glass. Stress profiles were measured as a function of exchange temperature and time. At all temperatures, the measurements showed rapid relaxation of the surface stress and the development of a pronounced compression maximum in a short period. A simple viscoelastic model with composition-independent parameters was used to analyze the stress profiles. Neither Maxwell's nor Michelson's relaxation expression could satisfy both characteristics of the residual stress development. Reasons for discrepancies are discussed.     

SPRAY DRIED PROTEIN POWDER FROM THREADFIN BREAM: PREPARATION, PROPERTIES AND COMPARISON WITH FPC TYPE-B

Mechanically deboned threadfin bream (Nemipterus japonicus) meat was repeatedly washed in cold water and homogenized in equal amounts of water. The myofibrillar proteins in the homogenate were converted into a gel by the addition of acetic acid to lower the pH. The diluted gel was spray dried to get a colorless, odorless powder containing 93% protein, 1% lipid, 2.6% ash and 5% moisture. The functional properties of the powder including solubility, moisture absorption, and water holding and emulsifying capacities were superior as compared with those of FPC type-B obtained after cooking and hot air-drying of the fish meat. The spray dried powder had a protein efficiency ratio of 3.52 ± 0.27 and was digestible up to 80% by trypsin and pepsin. Unlike the FPC-type B, the spray dried powder did not undergo significant browning suggesting its superior storage stability.     

Is Connectionism Compatible with Rationalism?

The main aim of this paper is to explore three connectionist stances on innateness. The argument is that connectionists can be nativists without necessarily being, for want of a better term, ‘symbolic nativists’. Also, connectionist versions of the innateness hypothesis can be just as strong in their commitment to nativism as symbolic versions. In addition, it will be claimed that these three connectionist stances on nativism concern synthetic a priori knowledge. Since the synthetic a priori is essentially a category of knowledge based on rationalist philosophy, the conclusion is that connectionism is compatible with rationalism.