Optimization of a Diced Tomato Calcification Process

The effect of calcium concentration (0.05-1.45% CaCl₂), temperature of dipping solution (35-65°C), and contact time (0.5-3.5 min) on calcium uptake, firmness and pH of diced tomatoes was evaluated during a calcification process using response surface methods. Temperature had no significant effect on the process. Application of graphical optimization techniques revealed that processing in a solution of relatively low calcium concentration (?0.43% CaCl₂) at ambient temperature (? 35°C) for about 3.5 min would yield a product with Ca⁺⁺ content below the legal limit (<800 μ-g/g), improved firmness (shear force value > 20 N/g), and with pH low enough (<3.95) to eliminate any requirement for acidification treatment.     

Improved Diazotization-coupling Technique for Analysis of Methyl Anthranilate in Grape Products

Methyl anthranilate was determined in grape products by diazotizing with 1M HC1 and 1% sodium nitrite and coupling the diazonium salt with N-1-naphthylethylenediamine dihydrochloride in situ. The chromophore which formed had an extinction coefficient of 42,000 mole^?1L cm^?1 and color formation correlated with concentration in accordance with Beer's Law up to about 100 μg methyl anthranilate. Grape essence samples with 3 to 124 μg mL^?1 methyl anthranilate were used to evaluate the method against a gas chromatographic technique. The correlation coefficient was >0.99 between the two methods. Compared with existing methods, this new method has the advantage of not requiring stringent reaction times or conditions.     

Effect of Thermal Processing on Lima Bean Vitamin B-6 Availability

Unit operations in lima bean processing were evaluated by their effects on the availability of vitamin B-6. Blanching of rehydrated lima beans resulted in the loss of about 20% of the pyridoxine. In the enzymic digests of the heat processed samples, pyridoxal and pyridoxal-5′-phosphate were not found in appreciable quantities. This was interpreted as a loss in availability, because the acid hydrolysates of both the processed and blanched samples showed a difference of only 15% in the pyridoxal content. This showed that although vitamin B-6 was destroyed only to a small extent during thermal processing, its availability was reduced by almost 50%.     

Naïve Bayes Algorithm for Large Scale Text Classification

This paper proposed an improved Naïve Bayes Classifier for sentimental analysis from a large-scale dataset such as in YouTube. YouTube contains large unstructured and unorganized comments and reactions, which carry important in-formation. Organizing large amounts of data and extracting useful information is a challenging task. The extracted information can be considered as new knowledge and can be used for decision-making. We extract comments from YouTube on videos and categorized them in domain-specific, and then apply the Naïve Bayes classifier with improved techniques. Our method provided a decent 80% accuracy in classifying those comments. This experiment shows that the proposed method provides excellent adaptability for large-scale text classification.