Flavor and Stability of "Horchata De Chufas"

Horchata is a sweetened water extract of chufa tubers (Cyperus esculentus) which is very popular in Spain, and has potential in the U.S. The objectives of this research were to characterize horchatas from different types of chufa, and to monitor flavor and stability of unheated and pasteurized horchatas during storage (2°C). Trained panelists rated the following attributes: color, chalkiness, sweetness, vanilla-like, nutty, earthiness, bitterness, and off-flavor. Horchatas made with chufa grown in Spain and chufa from Spain but grown in Florida showed higher vanilla and nutty levels than horchata from the Florida type. During storage (2°C), vanilla, nutty, and sweetness decreased, and other attributes increased. Heating to 70 and 95°C for 1 min did not alter sensory attributes initially, prevented off-flavor development, and slowed changes in desirable attributes for 35 days.     

FAULT-TOLERANT DESIGN OF BATCHER–BANYAN CLASS ATM SWITCHES

Many proposed packet switching systems for high-speed networks have employed the Batcher–banyan fabric due to its modular structure, self-routeing functionality, and distributed conflict-resolving mechanism. In this paper, we present a systematic fault-tolerant design for the Batcher–banyan class of switches. Our first concern is the development of an on-line error detection mechanism which is the prerequisite of any effective fault tolerant operation. Based on the technique developed by Davis, we propose a general fault-testing technique and verify it for a variety of unique-path self-routeing networks. Furthermore, we extend this method to Batcher sorting networks and construct a fault-tolerant Batcher sorter. Lastly, after contemplating the technique constraints and system performance, we deploy the above techniques into different levels of the Batcher–banyan networks and achieve a fault-tolerant version of the StarBurst switch, a member of the Batcher–banyan class of switches.     

SOLAR TUNNEL DRYING OF TURMERIC (CURCUMA LONGA LINN. SYN. C. DOMESTICA VAL.) FOR QUALITY IMPROVEMENT

Turmeric is one of the most ancient medicinal spices of the world. As its homeland, India acts as the largest producer, exporter and consumer of turmeric. The value of turmeric is due to its color and flavor, which is being given by curcumin, volatile oil and oleoresin. The end quality of turmeric is very much dependent on its post-harvest methods. Traditionally, open sun drying is the chief method adopted for processing. In the present investigation, freshly harvested turmeric rhizomes were collected from 30 stations and drying experiments were conducted by adopting three methods: (1) solar tunnel drying; (2) conventional drying; and (3) commercial drying. Various pre-drying and post-drying treatments were conducted. The results proved that conventional processing could maintain the intrinsic quality up to a certain level, but extrinsic quality could not be achieved. Solar tunnel drying method is an effective alternative to traditional open sun drying, where retention of curcumin, volatile oil and oleoresin was high, with less drying time. The study also disclosed the importance of pre-drying and post-drying treatments and hygienic practices to be adopted during processing.

PRACTICAL APPLICATIONS

Solar tunnel dryer can be used to process most of the spices, vegetables, fruits and other perishable crops with maximum retention of intrinsic quality and for better shelf life. Substantial reduction of drying time and physical quality improvement with regard to international quality standards are the other advantages.     

Reducing information asymmetries in market entry decisions

A Bayesian belief network is adopted to structure and manage an entry decision problem, where a potential entrant has to evaluate the profitability of a given market, depending on an established firm's unknown and unobservable multidimensional type. A multiperiod multisignal model is defined to take account of strategic interaction processes between the incumbent and the potential competitor. Since significant theoretical and computational issues prevent us from finding optimal strategies, a myopic policy is discussed that leads to a reasonable outcome. An application example of the proposed solution procedure is also presented.     

PURIFICATION OF WET PROCESS PHOSPHORIC ACID BY SOLVENT EXTRACTION WITH ISOAMYL ALCOHOL. PART II. STUDY OF THE IMPURITIES DISTRIBUTION.

ABSTRACT

In the present paper, information about the purifying of wet process phosphoric acid (WPA) by Isoamyl Alcohol (iA) is reported. Distribution coefficients of impurities such’ as Fe, Al, Mg, SO⁼ ₄and F, as well as the distribution of Phosphoric Acid (PA) and Isoamyl alcohol were obtained.

Furthermore the variation of the relative distribution coefficients and selectivities of the different impurities was studied as a function of the PA weight percent (wt%) in the organic phase. Removal of the impurities Fe, Al, Mg and SO⁼ ₄is favoured when decreasing PA wt% in the organic phase. Selectivity of F shows different behaviour, passing through a maximum when plotted against PA wt% in the organic phase