Effects of Sodium Hydroxide and Selected Inorganic Phosphates on the Characteristics of Reduced Sodium Meat Emulsions

The effects of adding sodium hydroxide (NaOH), separately or in combinastion with various inorganic phosphates, on meat emulsion characteristics were studied. In comparing the addition of either NaPP or NaOH, 0.075% NaOH resulted in a higher raw emulsion pH and greater solubilized protein than 0.30% NaPP, but NaPP resulted in a more stable emulsion. The combination of 0.075% NaOH and 0.30% NaPP resulted in a soluble protein level less than when the ingredients were added individually and only slightly higher than if neither were present. The addition of NaOH (at 1 part NaOH to 4 parts phosphate) decreased cooked yields. With NaAPP and NaPP, NaOH reduced yields below that of the control.     

GRAIN SORGHUM WAX AS AN EDIBLE COATING FOR GELATIN-BASED CANDIES1

Gelatin-based candies were coated with medium chain triglyceride (MCT) oil or MCT oil combined with grain sorghum or carnauba wax (8.7% w/w of oil). Compared with uncoated samples, oil/sorghum wax and oil/carnauba wax coatings were equally effective in reducing protein solubility of candies in water (25C) and differences between initial and final diameters of candies subjected to melting. At 0, 5, and 10 days of storage (over calcium sulfate), the candies were evaluated by sensory panelists for surface reflection, pink color, clarity, chalkiness, firmness, adhesiveness, chewiness, cohesiveness, sweetness, sourness, fruit flavor, off-flavor, and aftertaste. Firmness, adhesiveness, chewiness, cohesiveness, and sourness scores increased (P<0.05) linearly with storage time. Samples treated with sorghum or carnauba wax were less shiny, more opaque, chalkier, and had more intense off-flavor and aftertaste than uncoated samples. Samples treated with the laboratory-extracted sorghum wax rated lower than carnauba wax-treated samples for surface reflection, clarity, chalkiness, off-flavor, and aftertaste.     

Properties of Thorium Oxide Ceramics

Included in this report are data concerning the strength, density, and porosity that may be expected of thoria ceramics formed by dry-pressing and isostatic pressing and fired at 1400°, 1600°, and 1800°C. By dry-pressing and firing at 1400°C., a density of 60% of theoretical (10.05) was obtained; at 1800°C. the density was increased to 80% of theoretical. By isostatic pressing a density of 87% of theoretical was obtained at 1800°C. A study of the densification of thoria ceramics by small additions of other inorganic materials showed the very marked effect of CaO (or CaF₂) in proportions of 0.5 to 3%. In proportions of 0.5 to 1%, CaO additions produced densities of 97% of theoretical for ThO₂ when fired at 1800°C. Experimental results intended to explain this phenomenon tended to substantiate the theory that it is due to formation of holes by substitutional solid solution and migration of ions in the altered structure. Thoria ceramics in the form of 12-in. rods, 1.5 in. in diameter, and small (0.1-in.) pellets with CaO additions were made having densities up to 97% of theoretical; evaluation of the abrasion resistance and strength is given. Porous thoria ceramics with densities of only 50 to 60% of theoretical were produced by addition of volatile material. Tests of the solubility of thoria ceramics showed that water at 250°C. had no effect. Ready dissolution was obtained with nitric acid and hydrofluoric acid as a catalyst.     

Optimal maintenance policy for equipment subject to random deterioration and random failure A modern control theory approach

The stochastic version of Pontryagin's maximum principle is applied to determine an optimal maintenance policy of equipment subject to random deterioration. The deterioration of the equipment with age is modelled as a random process. Next the model is generalized to include random catastrophic failure of the equipment. The optimal maintenance policy is derived for two special probability distributions of time to failure of the equipment, namely, exponential and Weibull distributions Both the salvage value and deterioration rate of the equipment are treated as state variables and the maintenance as a control variable. The result is illustrated by an example.     

格雷戈·林恩形式

格雷戈·林恩形式一直处于使用计算机辅助设计的建筑领域的前沿，与事务所相关的方案，出版、教学和写作对接受和提倡运用高级技术进行设计和制造方面已经具有了相当的影响力。格雷戈·林恩形式于1994年在新泽西州的伊洛波肯成立。后为了充分利用南加利福尼亚州的制造业和娱乐业的知识和技术资源，     

Haze-Active Protein and Polyphenols in Apple Juice Assessed by Turbidimetry

The amount of haze-active protein in apple juice was determined by adding tannic acid to induce haze followed by turbidimetry. Turbidity was essentially linear with protein concentration. PVPP treatment prior to tannic acid addition appeared to remove endogenous polyphenols and resulted in slightly weaker response. Adding gelatin to apple juices or clarified ciders induced hazes in response to content of haze-active polyphenols. At an appropriate gelatin concentration turbidity was nearly linear with polyphenol concentration. Treatment with bentonite prior to gelatin addition appeared to remove endogenous protein. Temperature control during the induction period was critical to reproducibility.     

Characteristics of Bovine Plasma Gels as Affected by pH Sodium Chloride, and Sodium Tripolyphosphate

A model system, which simulated the pH, sodium chloride (NaCl), and alkaline phosphate (STP) levels of typical processed meat products, was used to determine the effect of NaCl, STP and pH on firmness and percent cooked yield of bovine plasma gels. Bovine plasma gel firmness increased with increasing plasma pH, whereas percent cooked yield was not affected. In contrast, when the pH, of the plasma solutions, was adjusted to a constant 5.6 to simulate the pH and buffering of meat, percent cooked yield was affected; gel firmness was not affected. With increased levels of NaCl and STP, the percent cooked plasma gel yield increased.     

Effects of Sodium Tripolyphosphate on the Physical, Chemical and Textural Properties of High-Collagen Frankfurters

Two high-collagen meat emulsions were prepared by using two levels of sodium tripolyphosphate (STPP) with samples taken after one to four emulsification passes (EP) through an emulsion mill. Raw emulsions were evaluated for emulsion stability and comminuting temperature increase, whereas yield, color and texture tests were performed on cooked frankfurters. The addition of 0.25% STPP signficantly (p<0.05) improved emulsion stability and consumer cook yield over the control. The number of EP signficantly (p<0.05) increased emulsion temperature. As the number of EP increased, frankfurter color became lighter and less red. Frankfurters with STPP were signficantly (p<0.05) lighter upon reheating. Skin texture scores decreased after three EP.     

Thermomechanical Mismatch in Ceramic-Fiber-Reinforced Glass-Ceramic Composites

The thermomechanical relationship between mullite and a lithium aluminosilicate (LAS) glass-ceramic has been studied by a technique of bimaterial dilatometry. The viscoelastic behavior of LAS was found to result in a temperature T rvsl below the glass-transformation temperature T_g at which the interfacial stresses between the materials undergo a reversal in sign. The effect of T rvsl on the high-temperature mechanical properties of mullite or SiC fiber-reinforced glass-ceramic composites is discussed. It is suggested that fiber clamping by the matrix at temperatures between T rvsl and T_g contributes to the brittle, high-temperature behavior of such composites.