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1.
The effect of microwave finish drying of potato chips on their texture, color and oil content was studied. The intermediate moisture content (IMC) of the chips before microwave application and the reducing sugar content of the raw potatoes were the primary variables. The slices were individually submerged in oil at 320° F to various IMC and finish dried with 2500 watts microwave power for 1–3 min. Chip color was rated against PC11 Color Standards. Texture was evaluated subjectively by a panel and objectively by the L.E.E. Kramer Shear Press. Oil determination was made by Soxhlet extraction. The results showed that potato chips removed from the oil at IMC above 13% were unacceptably tough after microwave drying. Potatoes containing more than 0.9% reducing sugar had to be removed from the oil at IMC above 13% in order to obtain acceptable color of the microwave-finished product. Therefore, microwave finishing raises the limiting reducing sugar content from about 0.4 to about 0.9%. Oil content of microwave-finished chips was 90% that of conventional controls  相似文献   
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Compositional data from California early-, mid-, and late-season navel orange juice, concentrate and two-stage pulpwash were analyzed by various statistical techniques (ratios, regression, chi-square, Linear combination, and discriminant analysis) for detecting adulteration. These techniques were evaluated according to applicability for detecting three types of adulteration: (1) addition of sugar and/or citric acid, (2) addition of excess or unauthorized pulpwash, and (3) addition of other constituents intended to mask the dilution. Most parameters were significantly affected by time of harvest following commercial maturity. Two-stage pulpwash showed small but significant differences from corresponding single strength juice. Product differences were of about the same magnitude as the differences due to harvest date.  相似文献   
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CONSUMER TEXTURE PROFILE TECHNIQUE   总被引:1,自引:0,他引:1  
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Abstract

This paper presents a method for improving heuristics using a triangulation technique. Instead of using a heuristic to directly estimate distance (X1, X2) between nodes X1 and X2, the proposed technique selects a reference node Ri applies the heuristic to (X1,Ri) and (X2,Ri), and uses the Euclidean distance formula to calculate a new heuristic value. If two nodes are close to each other, then they should also be approximately equidistant to a third reference node. Utilizing a set of many such reference nodes, node expansions can be reduced for a large class of heuristics. Very early results for this method, referred to as multi-dimensional heuristics, showed that fewer node expansions were needed when using the triangulation technique. New results in this paper include the development of a new learning procedure for selecting reference nodes, experimentation on reusing reference node sets for multiple goal instances, a comparison of multi-dimensional heuristics with weighting and how they dynamically weight states near the goal, and some observations which help explain how and why this technique improves heuristics.  相似文献   
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Analytical canopy reflectance (CR) models have reached the level of adequacy that makes it possible to estimate vegetation parameters by inversion of such models. The growing efficiency of algorithms and the increasing power of computers urge the development of procedures for the estimation of vegetation phytometrical parameters on large areas using satellite data and inversion of theoretical CR models. In this article, clusterization of a Landsat Thematic Mapper (TM) quarter scene is performed in the space of spectral signatures, and the CR model is inverted for these clusters. Optical parameters of the atmosphere which are needed for the atmospheric correction are estimated on the same image. The estimated Leaf Area Index (LAI) pattern is in good accordance to the land use map. Estimated LAI and chlorophyll content of forests are systematically biased.  相似文献   
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Wax coatings on ‘Delicious’ apples reduced weight loss and improved the firmness, color and appearance. Waxed ‘Golden Delicious’ apples displayed improved color and reduced weight loss, but firmness was not influenced by waxing. Internal carbon dioxide and ethylene content were higher in waxed fruit regardless of wax type or cultivar. A 60° wax-drying temperature on ‘Golden Delicious’ apples resulted in increased firmness and more uniform color but increased weight loss. Wax-drying temperature did not affect quality of ‘Delicious’ apples. No quality differences were evident among the apples waxed with shellac, carnauba or resin-based waxes.  相似文献   
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SUMMARY— Several existing mathematical models are investigated with respect to their range of applicability to biological materials. It is found that a logarithmic plot of vapor pressure of water in the material vs. vapor pressure of pure water can best describe the sorption phenomenon. The general form of the equation is: In P = f1 (W) In Ps+ f2 (W). The functions f1 (W) and f2 (W) may differ significantly from material to material. The method of determining these functional relationships is described in detail for rough rice and peanuts. The comparison of experimental and computed values for peanuts shows that this method can predict the required sorption isotherm data within 2% deviation from the experimental values.  相似文献   
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