EFFECTS OF VARIOUS INGREDIENTS ON THE TEXTURE OF MILK JELLY

Effects of various ingredients on the texture of milk jellies prepared from gellan gum, milk powder, sweetener were examined using a sensory test and physical measuring apparatus. The data were analyzed by use of the modification ofScheffé's mixture experiment method in rectangular experimental area in the Scheffé's triangle. "Hardness" and "smoothness" of milk jellies estimated by a subjective method were influenced by the content of gellan gum. The evaluations of "milk flavor" and "sweetness" estimated by a subjective method were varied with the content of sweetener and evaluated as higher for softer milk jellies. The correlation coefficients between "hardness" estimated by a subjective method and "smoothness", "milk flavor", and "sweetness" estimated by a subjective method were negative.     

Surface-acoustic-wave frequency-to-voltage converter

A frequency-to-voltage conversion technique is described by using a surface-acoustic-wave delay line with three interdigital transducers, one for input and two for output. Two output signals have a phase difference corresponding to different delay lengths, which are detected as a frequency-to-voltage converted signal via a differential amplifier. The operational principle as a discriminator is reported together with successful experimental results. This type of frequency-to-voltage converter is valid in a number of applications where high frequency is an important consideration.     

SOME PROPERTIES OF MYOFIBRILLAR PROTEINS OBTAINED FROM LOW IONIC STRENGTH EXTRACTS OF WASHED MYOFIBRILS FROM PRE- AND POST-RIGOR CHICKEN PECTORAL MUSCLE

SUMMARY— Changes in extractability of the proteins associated with the fragmentation phenomenon of myofibrils in chicken pectoral muscle were studied. The results indicate that the protein fractions extracted by neutralized water from muscle residue. from which water-soluble proteins have been washed out, increase in post-rigor muscle. The extracts from pre- and post-rigor muscle were fractionated with ammonium sulfate into two fractions: the fraction precipitated by 1.7 M ammonium sulfate (Fr.1) and the supernatant (Fr. 2). Depressing effect on the onset of ATP-induced superprecipitation of trypsin-treated myosin 6 which was initially present in Fr. 2 from pre-rigor muscle decreased to a great extent in that from post-rigor muscle, whereas promotive effect on gelation of F-actin and superprecipitation of the myosin 6 which was little in Fr. 1 from pre-rigor muscle appeared in that from post-rigor muscle. It is proposed that an increasing amount of protein which indicates α-actinin activity is released along with the destruction and final dissolution of the Z-line structure during postmortem storage of chicken pectoral muscle.     

A Power Control Method to Save Energy for Wayside Energy Storage Systems in dc‐Electrified Railway System

The introduction of wayside energy storage systems is effective for the recovery of regenerative brake energy in dc‐electrified railways. However, considering the cost of their deployment, it is preferable to maximize the energy saving effect with a minimum capacity of the energy storage devices (ESDs). In this paper, we propose a power control method that can improve the energy saving effect while managing the energy of the ESDs. The proposed method is implemented by controlling the filter capacitor voltage of the line side of the power converter for the ESDs depending on their energy and the line voltage of the overhead contact line to which they are connected. Next, the proposed method is verified by numerical simulations and experimental tests with a 1 kW class downsized model.     

Internal Friction of Network-Forming Oxide Glasses in the System P2O5-(GeO2, TeO2, Sb2O3, V2O5)

The internal friction of only network-forming oxide glasses containing a P₂O₅ component, i.e., in the systems P₂O₅-GeO₂, P₂O₅-TeO₂, P₂O₅-Sb₂O₃, and P₂O₅-V₂O₅, was measured as a function of temperature by a free torsional vibration method. P₂O₅-TeO₂ and P₂O₅-Sb₂O₃ glasses exhibited clearly high-temperature peaks in a plot of internal friction vs temperature in spite of the absence of nonbridging oxygens and network modifiers. Therefore, we conclude that the high-temperature peaks appeared when strong and weak parts coexisted in the network structure.     

EFFECTS OF GELLAN GUM, CITRIC ACID AND SWEETENER ON THE TEXTURE OF LEMON JELLY

Effects of various ingredients on the texture of lemon jellies prepared from gellan gum, citric acid and sweetener were investigated by rheological measurement and sensory evaluation. The data were analyzed by use of the modification of Scheffé's mixture experiment method in converse triangle experiment area. The contours of the response surface were drawn using the best model whose terms were searched by AIC statistic, and the approximate model was calculated to consider the contours. "Hardness" estimated by both methods was large in jellies with high content of gellan gum and low content of citric acid. The content of citric acid significantly influenced "smoothness" estimated by a subjective method. The influence of citric acid varied with the content of gellan gum. The correlation coefficients of evaluation between "hardness" and "lemon flavor" or "sourness" were negative.