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JOHANNA C.M. JACOBS† JACQUES H. HOUBEN† TON VAN VLIET‡ PIETER S. VAN ROON† BEREND KROL† 《International Journal of Food Science & Technology》1994,29(3):321-329
A specially designed tube viscometer was used to measure apparent viscosity during flow of Bologna type sausage emulsions moving through a pipe. Emulsions varied in fat content (from 21.8 to 44.3%) and in moisture/protein ratio (from 3.7 to 5.6), and the effects of added sodium chloride, sodium diphosphate, starch and blood plasma were investigated in a 36% fat, 3.7 moisture/protein emulsion.
The shear stresses determined as a function of shear rate were fitted by a power law. Yield stress of the emulsions was negligible relative to the applied stress. However, inspection of the flow profiles indicated that considerable slip of the sausage emulsion occurred at the pipe wall. Both emulsion flow and slip contribute to overall flow behaviour, so a kind of effective viscosity is determined. Intrinsic rheological properties and wall slip will both be affected by the composition of the sausage emulsion. 相似文献
The shear stresses determined as a function of shear rate were fitted by a power law. Yield stress of the emulsions was negligible relative to the applied stress. However, inspection of the flow profiles indicated that considerable slip of the sausage emulsion occurred at the pipe wall. Both emulsion flow and slip contribute to overall flow behaviour, so a kind of effective viscosity is determined. Intrinsic rheological properties and wall slip will both be affected by the composition of the sausage emulsion. 相似文献
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S. BENEDICTUS-DE VRIES C. H. L. J. TEN HORN P. C. H. AMENT A. BAKKER 《Fatigue & Fracture of Engineering Materials & Structures》2004,27(7):585-594
The standard fatigue data‐processing procedure, published in ASTM E647, is not adapted to the use of modern crack length measurement techniques. Because the use of this standard is usually required by journals, the raw data are often reduced to only a few data points. This way valuable information is simply thrown away and mathematical errors are unintentionally made. More importantly, the fact that no satisfactory reduction method exists, has led to destandardization of the processing procedure. Therefore, a new standard processing method is desired. In this paper a new data‐processing method, referred to as the ‘adaptive da/dN method’, is proposed and discussed. This method is suitable for both optical and modern (electrical or automated) measurement techniques as well as modern (computer‐assisted or ‐controlled) processing techniques. The adaptive da/dN method is validated both by data generated with a certain amount of scatter as well as actual experimental data. It shows a more accurate behaviour than the ASTM standards for all data types. 相似文献
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A problem in three-dimensional imaging using a confocal scanning laser microscope (CSLM) in the (epi)fluorescence mode is the darkening of the deeper layers due to absorption and scattering of both the excitation and the fluorescence light. A new method is proposed to correct for these effects. The approach, valid for weak attenuation, consists of multiplying the measured fluorescence intensity by a correction factor involving a convolution integral of the measured signal, which can be computed efficiently by the fast Fourier transform. Analytical and numerical estimates are given for the degree of attenuation under which the method is valid, and the method is applied to various test images. A real CSLM image is restored. Finally, the method is compared with a recent iterative method with regard to numerical accuracy and computational efficiency. 相似文献
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MARCUS HARRISON BRIAN P. HILLS JOKIE BAKKER TRACEY CLOTHIER 《Journal of food science》1997,62(4):653-664
The penetration theory of interfacial mass transfer was used to model flavor release from liquid emulsions. The model was used to predict the rates of release and partitioning properties of two volatiles, one hydrophilic (diacetyl) and the other hydrophobic (heptan-2-one), as a function of the oil volume fraction. In general the initial rates of release were faster for emulsions of lower oil content, whereas the equilibrium concentrations depended on the nature of the flavor compound and the volume fraction of oil in the emulsion. Experimental in vitro results suggested that the rate limiting step for flavor release was the resistance to mass transport across the emulsion-gas interface. 相似文献
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BARBARA DI EUGENIO PAMELA W. JORDAN RICHMOND H. THOMASON JOHANNA D. MOORE 《International journal of human-computer studies》2000,53(6):1017
In this paper, we investigate the empirical correlates of the agreement process. Informally, the agreement process is the dialog process by which collaborators achieve joint commitment on a joint action. We propose a specific instantiation of the agreement process, derived from our theoretical model, that integrates the IRMA framework for rational problem solving (Bratman, Israel & Pollack, 1988) with Clark's (1992, 1996) work on language as a collaborative activity; and from the characteristics of our task, a simple design problem (furnishing a two-room apartment) in which knowledge is equally distributed among agents, and needs to be shared. The main contribution of our paper is an empirical study of some of the components of the agreement process. We first discuss why we believe the findings from our corpus of computer-mediated dialogs are applicable to human–human collaborative dialogs in general. We then present our theoretical model, and apply it to make predictions about the components of the agreement process. We focus on how information is exchanged in order to arrive at a proposal, and on what constitutes a proposal and its acceptance/rejection. Our corpus study makes use of features of both the dialog and the domain reasoning situation, and led us to discover that the notion of commitment is more useful to model the agreement process than that of acceptance/rejection, as it more closely relates to the unfolding of negotiation. 相似文献
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Liu Q de Wijn JR Bakker D van Toledo M van Blitterswijk CA 《Journal of materials science. Materials in medicine》1998,9(1):23-30
A previously developed method to improve the interface between hydroxyapatite (HA) and a polyester-ether (PolyactiveTM 70/30) by using polyacrylic acid or poly(ethylene-co-maleic acid) has been applied to HA/PolyactiveTM 30/70 composites noting that polyactiveTM 30/70 contains less polyethylene glycol (PEG) segments and a higher concentration of rigid poly(butylene terephthalate) (PBT) segments. The mobility of the PEG segments is significantly affected by the existence of a high concentration of rigid PBT segments. Our experimental results show that this method is indeed suitable for making HA/PolyactiveTM 30/70 composites. The hydrogen bond/dipole interaction forming ability of the PEG segment is not affected by the existence of relatively large amounts of PBT segments. By using these coupling agents, the mechanical properties of the composite can be significantly improved both in dry and wet states. A fractographical study of the fracture surfaces revealed that the surface modified HA particles maintain better contact at fracture. It also showed that larger HA particles may initiate cracks and that such particles may be responsible for a decrease in the tensile strength of the composites. 相似文献
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The present energy consumption of European Buildings is higher than necessary, given the developments in control engineering. Optimization and integration of smart control into building systems can save substantial quantities of energy on a European scale while improving the standards for indoor comfort. Many tools are available for the simulation of one or some of the following aspects: (a) heating, cooling and indoor thermal comfort, (b) ventilation and indoor air quality, (c) daylighting, electrical lighting and light quality, (d) installations, local control and fault detection, (e) Genetic optimized Neuro-Fuzzy control. The interaction between these aspects, however, is very relevant and cannot be neglected. Therefore, an integrated software tool is required. TNO together with the University of Delft develops such an integrated tool. This paper describes the first results of the utilization of this tool and the development of an integrated, predictive, adaptive building system for indoor climate control. 相似文献
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Red wines and model solutions containing grape seed phenols were assessed for perceived astringency, bitterness and sourness by a panel of trained assessors using time-intensity (T–I) methodology. The effect of lactic and malic acid on perception of these attributes was evaluated at two pH values, by adding different amounts of acids. Maximum intensity (Imax) and total duration (Ttot) of astringency increased with decreasing pH in model solutions and red wine, but no differences were found between malic and lactic acid on perception of astringency. The pH and the acid type did not affect any of the bitterness T-I parameters. However, sourness showed an increase in 1max and Ttot with decreasing pH. 相似文献