EFFECT OF PROCESSING CONDITIONS ON THE COMPOSITION AND RHEOLOGICAL PROPERTIES OF APPLESAUCE

The relation between the composition and rheological properties of applesauce was studied in two ways. For artificial applesauces, reconstituted from isolated applesauce particles and applesauce serum, the residual shear stress increases exponentially with pulp content. Below a particle size of 0.625 mm the values of residual shear stress and apparent viscosity are lower for smaller particles. The effect of the processing conditions (finisher screen openings and cooking time) and raw material (apple variety and ripeness) on particle size and pulp content was studied on sauce made in a pilot plant. The particle size and pulp content of these applesauces affect the rheological properties in the same way as was shown for the artificial applesauces.     

The dielectrically loaded ‘easitron’ circuit as a slow-wave structure for travelling-wave masers applications

Properties of the dielectrically loaded ?ensitron‘ slow-wave structure (SWS) for travelling-wave maser (TWM) applications are investigated in some detail. Approximating the parallel conductors by a sheath with an infinite conductivity along the conductors and zero conductivity perpendicular to them, the field components and dispersion characteristics of the SWS have been derived. The influence of the (isotropic) dielectric constant of the maser material on the group velocity, the phase-filling factor and the field polarization (essential for the calculation of the gain and. the isolation) has been studied. In particular, attention has been paid to these properties for the important frequency which yields the minimum Blowing factor. It is shown that the present SWS has favourable properties compared to other SWS^? _s (e.g. the comb-structure and the dielectrically filled waveguide). Also a high filling factor is obtained. Such an easitron may easily be fabricated using photo-etching techniques and is therefore quite useful for nun-wave frequencies, for example.