Urban land use separability as a function of radar polarization

Abstract

In this study the relationship between urban land use features and radar polarization was examined. Statistical tests were applied to density readings of HH-and HV-polarized X-band SAR imagery to determine: (1) differences in signal return among urban land use categories within a single polarization and (2) variations in signal return between polarizations for individual land use categories. Only one category produced a statistical difference between polarizations. Although some categories were separable on both polarizations, others were separable only on a single polarization. Possible reasons are discussed along with an observed clustering of classes by signal response/grey tone.     

ELECTROGENERATIVE OXIDATION OF ETHANOL TO ACETALDEHYDE

Ethanol enriched vapor streams from twenty-five volume percent ethanol-water mixtures can be selectively oxidized with porous platinum electrodes and sulfuric acid electrolyte in the elec-trogeneratice mode to give acetaldehyde. Acetaldehyde yield from ethanol depends on potential and feed rate of ethanol vapor in the carrier gas stream. Control of conversions of ethanol to acetaldehyde in the range of 3 to more than 60 percent in a single stage is demonstrated. It is shown that at moderate flow rates for selective conversion there is a preferred potential range at which to operate the electrogenerative reactor.     

Nutrient Content of Special Fed Veal Ribeyes

The nutrient content of special fed veal (SFV) was analyzed and compared to previously reported values for veal and beef. Ribeyes of SFV from 8 different U.S. producers were analyzed for moisture, total fat, protein, cholesterol, folacin, thiamin, riboflavin, niacin, B₆, B₁₂, vitamin A, pantothenic acid, 16 amino acids and 8 minerals. Special fed veal was found to be similar in nutrient content to reported values for beef and veal with one exception; the Fe content of SFV was 14–25% of reported values for beef.     

Application of Ellipsometry to Evaluate Surface Cleaning Effectiveness

Mechanisms associated with the cleaning of food contact surfaces are not completely understood, and attempts to evaluate or improve cleaning processes are consequently hindered. The usefulness of ellipsometry as a technique to rate efficiency of different cleaning methods with respect to ability to remove milk soils from various materials is described. Film properties obtainable with ellipsometry, including a measure of the apparent mass remaining on a given surface after cleaning, can be used to provide an indication of the relative effectiveness of a cleaning method. This information contributes to establishment of criteria by which the effectiveness of a cleaning operation can be judged.     

SODIUM LACTATE EFFECTS ON THE STABILITY OF FRESH AND CURED PORK LONGISSIMUS

Boneless pork loins sliced into 1.9 cm fresh chops were dipped to retain 0, 1.5 or 3% sodium lactate (SL) and packaged in polyvinylchloride (PVC) or vacuum-packaged (VP), Color of fresh chops was monitored visually and objectively. Boneless pork loins were cured by injection with 0, 1.5 or 3% SL, or were dipped after slicing to retain 0, 1.5 or 3% SL. Cure for the dipped loins contained no SL. Color and aerobic plate count (APC) of vacuum-packaged chops were evaluated over 70 days of retail storage (4C). Visual color was darker (P < 0.05) and L* values were lower (P < 0.05) for 3% SL-dipped fresh chops. Fresh chops containing 1.5 and 3% SL had higher a* values than controls. Surface discoloration of 3% SL fresh chops was lower (P < 0.05) than control chops. Cured injected chops (3% SL) had lower (P < 0.05) L* values than dipped chops or injected controls. L*, a* and b* values of cured dipped chops (3% SL) were not different (P > 0.05) from controls. No consistent trends were found in APC of cured chops. Injection of SL prior to cooking darkened the color of cured pork loin chops.     

PROCESSING AND PALATABILITY CHARACTERISTICS OF ROUND BEEF BACON

The objective of this study was to evaluate the effects of tumbling, maceration, and emulsion coating on the processing and palatability characteristics of round beef bacon. Fifty-one beef plates were cured and assigned to treatments: vacuum-tumbled (T); macerated and vacuum-tumbled (MT); macerated, emulsion-coated, and vacuum-tumbled (MET); and emulsion-coated and vacuum-tumbled (ET). Plates were rolled longitudinally, stuffed in fibrous casings, and smoked. Visual bind, visual appearance, and binding strength were lower (P < 0.05) for MET bacons than all other treatments. T bacons were more (P < 0.05) uniform in cured color than MET bacons. There were no differences (P > 0.05) among treatments for visual fat to lean ratio or sensory properties. ET bacons had higher processing yields (P < 0.05) than T or MT bacons, and T bacons higher processing yields (P < 0.05) than MT bacons. Results of this investigation indicate that only vacuum-tumbling is needed to produce an acceptable round beef bacon product.     

BELLY THICKNESS EFFECTS ON THE PROXIMATE COMPOSITION, PROCESSING, AND SENSORY CHARACTERISTICS OF BACON

This study was conducted to evaluate the effects of belly thickness on processing, sensory and visual characteristics, moisture and fat of bacon made from 45 bellies of various thicknesses. Belly thickness had a linear effect (P < 0.05) on raw, cured, and cooked weights, and water and fat content. A linear relationship (P < 0.05) was observed between belly thickness and slice integrity, appearance, and lean-to-fat ratio of bacon. Saltiness, texture and mouthfeel, bacon flavor intensity, and off-flavor intensity were unrelated to raw belly thickness.     

Sodium Lactate/Sodium Chloride Effects on Sensory Characteristics and Shelf-Life of Fresh Ground Pork

Fresh ground pork was formulated with sodium lactate (SL) (0, 1.5 or 3%) and sodium chloride (0, 0.5, 1, l.5, 2, 2.5 or 3%) to evaluate effects on sensory characteristics. Aerobic plate count (APC) over retail storage (25 days) was evaluated on samples rated in the mid-range (±0.5 S.D. of mean) of salty flavor intensity (SI) by a trained sensory panel. SL increased (P<0.05) SI and juiciness, and enhanced ground pork flavor. Sodium added as SL was less perceptible as “salty” than that added as NaCl. SL significantly reduced (P<0.05) APC; based on spoilage level of 10⁶ CFU/g SL extended shelf-life (3% SL) by about 12 days compared to controls.     

Top Submerged Lancing Technology (Sirosmelt) for Achieving Difficult Separations in Smelting Complex Materials

The Sirosmelt top entry submerged lance system is a versatile bath smelting system which will treat many types of feed material. Of particular interest to the metallurgical industry is the system’s ability to treat complex, multi-component materials, such as zinc leach residues, complex Pb-Zn-Ag ores, and Due dusts.

Operations at the Ausmelt pilot plant facilities in Victoria, Australia have shown that these materials can be treated to recover the metal values, and to produce environmentally acceptable slag; which can be cither dumped or sold as road or cement making material. The Sirosmelt process provices industry with a low cost (both capital and operating) unit which allows the treatment of the dumps of material present at some sites.