DRYING OF BIOLOGICAL PRODUCTS WITH SIGNIFICANT VOLUME VARIATION. EXPERIMENTAL AND MODELING RESULTS FOR POTATO DRYING.

ABSTRACT

This work is devoted to the experimental investigation and theoretical modeling of biological products with high initial moisture content which implies significant volume contraction. Firstly, experimental equipment which was designed to continuously determine variations in the global moisture content and in the temperature of the sample is introduced. Furthermore, the equipment is controlled by a PC which records experimental information in real time. In particular, measurement of the radial and temporal distributions of moisture content and temperature during the drying process of the homogeneous porous media potato are given. The mean moisture content and temperature curves are also given.     

Film Formation of Non-Phosphorus Wear Inhibitors

The time-dependent film formation of two potential non-phosphorus supplemental wear inhibitors in the presence of secondary zinc dialkyldithiophosphate (ZnDTP) was studied by electrical contact resistance (ECR), auger, and X-ray photoelectron (XPS) spectroscopy. One weight percent of a molybdenum dithiocarbamate or an ashless dithiocarbamate was blended with a secondary ZnDTP, sufficient in quantity to yield 0.05 wt% phosphorus at blend level. A thorough surface examination by auger and XPS, coupled with the ECR results, detailed the deleterious effects that these supplemental antiwear additives had on ZnDTP antiwear film formation. Both carbamates interfered with antiwear film formation by secondary ZnDTP. It is speculated that MoDTC generated a competing molybdenum sulfide film that oxidized over time to form MoO ₃ , which promotes wear in the ECR bench test based on literature insight. Ashless DTC also formed a competing antiwear film but not as good a film as from ZnDTP alone.     

COMMUNICATING KNOWLEDGE SYSTEMS: Part II—Big Talk among Small Systems

Abstract

A new model is introduced for describing societies of communicating knowledge systems from an artificial intelligence perspective. The society is defined as a time-evolving concept con-taining both static and dynamic knowledge. The static knowledge includes the components of the society, namely the actor types, the communication issue types, and the behavior pattern types. The dynamic knowledge specifies how the society can evolve. Each component is a metatheory described using a specific representation system. The metatheories representing the actor types include self-knowledge, knowledge about other actors, and knowledge about the real world. The communication issues always reflect the knowledge of the sending actor and produce some effect on the receiving actor, for instance, enrichments of its knowledge or conflicts with its own knowledge. Conflicts are of two forms: routine conflicts to be solved by mediating actors with no intelligent knowledge, or conflicts that require intelligent knowledge. and that must be solved by special actors called managers. Behavior pattern rules are theories that express cause-effect rules regarding the society behavior as a whole. Technically, modifications of the society are defined as parameterized theories whose argument specifies the requirements to be satisfied before a change of the situation and whose body introduces the modifications to be performed.     

Relative proportions of seed, skin and flesh, in ripe berries from Cabernet Sauvignon grapevines grown in a vineyard either well irrigated or under water deficit

Relationships between the fresh mass of seed, skin (exocarp), and flesh (mesocarp) in six different berry size categories, were assessed on ripe fruit from Cabernet Sauvignon grapevines exposed to either High (H), Control (C) or Low (L) water status during post‐veraison berry growth in a vineyard. Berries harvested from each treatment were segregated into six mass categories in order to distinguish between changes in fresh mass components associated with general variation in berry size (on well‐watered grapevines), and those associated with berry size differences due to water stress. Berry fresh mass across all treatments ranged from about 0.4 to 2.0 g. Fresh mass components for both H and C berries comprised approximately 5% seed, 15% skin, and 80% flesh, regardless of variation in berry size, although there was some increase in seed mass relative to whole‐berry fresh mass in larger berries. Berry growth (as inferred from fresh mass at harvest) was much less sensitive to water deficit than published reports for grapevine shoot growth. Midday leaf water potentials around –1.20 MPa (Control) were not sufficient to inhibit berry growth. However, midday water potentials around –1.50 MPa (Low water status) inhibited berry growth by 13–18% of that attained by grapevines grown at high water status (i.e. treatment H where midday leaf water potentials remained around –1.00 MPa). Inhibition of berry growth by water deficit was attributed almost exclusively to reduced growth of mesocarp tissues (for most berry size categories). Water deficit thus increased the proportion of whole‐berry fresh mass represented by seeds and skin (for most berry size categories). Changes in those proportions due to irrigation treatments exceeded differences associated with general (non‐stress) variation in whole‐berry fresh mass. Excluding adverse environmental impacts on whole‐berry fresh mass, our results point to a limited role for variation in berry size per se as a factor determining the solute concentration of juice or wine derived from different sized fruit. By implication, and for all categories of whole‐berry fresh mass represented here, late season water deficit can result in ripe fruit with more skin and seed tissues (relative to whole‐berry fresh mass) compared with well‐watered control fruit.     

RELATIONSHIPS BETWEEN PHYSICAL-CHEMICAL COMPOSITION OF RAW PEAS AND SENSORY ATTRIBUTES OF CANNED PEAS

Two pea cultivars (Citrina and Warindo) at four commercial sizes (superfine, very-fine, fine and middle) were selected for a study of their physical-chemical parameters of raw and sensory attributes after canning. To determine the relationships between the physical-chemical parameters and the sensory attributes, Principal Component Analysis (PCA) was applied. About 65% of the total variation in the physical-chemical parameters and sensory attributes was expressed by two PCA Factors. Mealiness was an important sensory attribute in determining the sensory quality of pea, and was related to tenderometric value, alcohol insoluble solids and starch content of raw seeds. General acceptance of canned peas by panelists was based on titratable acidity, green color and juiciness. Raw peas should be selected according to their dry matter, starch and titratable acidity, if they are to reach the consumer in an appetizing state when canned. This quality is mainly determined by general appearance, juiciness and flavor.     

COOKING WATER UPTAKE AND STARCH DIGESTIBLE VALUE OF SELECTED SPANISH RICES

The cooking water uptake and the starch digestible values (rapidly digestible, slowly digestible and resistant starch and starch digestible index) of eight selected Spanish rice were measured after cooking for 15, 20 and 25 min in limited boiling water. White short grain rices varieties, Bomba and Balilla x Sollana, showed the highest water uptake at all times studied. The relation between water uptake and amylose content was dependent on cooking time and type of rice and was negative for white rices (r= -0.83, P<0.05) at 15 min. Water uptake showed a positive correlation with rapidly digestible starch and negative with resistant starch. Brown short grain and parboiled long grain rices had the highest content of slowly digestible and resistant starch, predicting a low starch digestible index, adequate for nutritional disorders with high postprandial glucose.     

气溶胶特性引起的感烟探测器灵敏性的数值预测

本研究结合时滞动力学灵敏度算法，描述了感烟探测器的反应时间，与时滞动力学灵敏度算法同时，大涡模拟火灾模型预测了与探测器相接近的烟浓度值，并描述了烟进入传感小室的输送情景。基于初始粒子的大小和分布，计算传感小室内的烟粒子浓度。由标准试验方法得出了实验数据。比较预测值和实验值，得出了合理一致的结果。     

Berry size and vine water deficits as factors in winegrape composition: Anthocyanins and tannins

Soluble solids, seed tannin, skin tannin, and skin anthocyanin were measured in fruit from Cabernet Sauvignon vines that had experienced either High, Control or Low water status during ripening. Berries from each treatment were segregated into 6 size categories at harvest in order to test independently for relationships due to size compared with those due to water deficits. Berry content of all solutes increased approximately in proportion to the increase in berry size. Deviations from proportionality caused Brix and anthocyanin concentration (mg per unit berry fresh mass) to decrease, and the concentration of skin tannin to remain unchanged or decrease slightly with increasing berry size. The concentration of seed tannin did not decrease and appeared to increase with berry size in multiple-seeded berries. In comparison with skin tannin or anthocyanin content, seed tannin content varied more with berry size and less with vine water status. In addition to decreasing berry size, water deficits increased the amount of skin tannin and anthocyanin per berry and the concentrations of skin tannin and anthocyanins, but did not significantly affect the content or concentration of seed tannin. The results show that there are effects of vine water status on fruit composition that arise independently of the resultant differences in fruit size. The effect of vine water status on the concentration of skin tannin and anthocyanin was greater than the effect of fruit size on those same variables. However, the increases in skin tannin and anthocyanin that accompanied water deficits appear to result more from differential growth sensitivity of inner mesocarp and exocarp than direct effects on phenolic biosynthesis.