Statistical Evaluation of Data for Detecting Adulteration of California Navel Orange Juice

Compositional data from California early-, mid-, and late-season navel orange juice, concentrate and two-stage pulpwash were analyzed by various statistical techniques (ratios, regression, chi-square, Linear combination, and discriminant analysis) for detecting adulteration. These techniques were evaluated according to applicability for detecting three types of adulteration: (1) addition of sugar and/or citric acid, (2) addition of excess or unauthorized pulpwash, and (3) addition of other constituents intended to mask the dilution. Most parameters were significantly affected by time of harvest following commercial maturity. Two-stage pulpwash showed small but significant differences from corresponding single strength juice. Product differences were of about the same magnitude as the differences due to harvest date.     

Heuristic improvement through triangulation

Abstract

This paper presents a method for improving heuristics using a triangulation technique. Instead of using a heuristic to directly estimate distance (X₁, X₂) between nodes X₁ and X₂, the proposed technique selects a reference node R_i applies the heuristic to (X₁,R_i) and (X₂,R_i), and uses the Euclidean distance formula to calculate a new heuristic value. If two nodes are close to each other, then they should also be approximately equidistant to a third reference node. Utilizing a set of many such reference nodes, node expansions can be reduced for a large class of heuristics. Very early results for this method, referred to as multi-dimensional heuristics, showed that fewer node expansions were needed when using the triangulation technique. New results in this paper include the development of a new learning procedure for selecting reference nodes, experimentation on reusing reference node sets for multiple goal instances, a comparison of multi-dimensional heuristics with weighting and how they dynamically weight states near the goal, and some observations which help explain how and why this technique improves heuristics.     

Cover The wake of Hurricane Felix

Analytical canopy reflectance (CR) models have reached the level of adequacy that makes it possible to estimate vegetation parameters by inversion of such models. The growing efficiency of algorithms and the increasing power of computers urge the development of procedures for the estimation of vegetation phytometrical parameters on large areas using satellite data and inversion of theoretical CR models. In this article, clusterization of a Landsat Thematic Mapper (TM) quarter scene is performed in the space of spectral signatures, and the CR model is inverted for these clusters. Optical parameters of the atmosphere which are needed for the atmospheric correction are estimated on the same image. The estimated Leaf Area Index (LAI) pattern is in good accordance to the land use map. Estimated LAI and chlorophyll content of forests are systematically biased.     

STORAGE QUALITY OF WAXED AND NONWAXED 'DELICIOUS' AND 'GOLDEN DELICIOUS' APPLES

Wax coatings on ‘Delicious’ apples reduced weight loss and improved the firmness, color and appearance. Waxed ‘Golden Delicious’ apples displayed improved color and reduced weight loss, but firmness was not influenced by waxing. Internal carbon dioxide and ethylene content were higher in waxed fruit regardless of wax type or cultivar. A 60° wax-drying temperature on ‘Golden Delicious’ apples resulted in increased firmness and more uniform color but increased weight loss. Wax-drying temperature did not affect quality of ‘Delicious’ apples. No quality differences were evident among the apples waxed with shellac, carnauba or resin-based waxes.     

INVESTIGATION INTO THE THEORIES OF DESORPTION ISOTHERMS FOR ROUGH RICE AND PEANUTS

SUMMARY— Several existing mathematical models are investigated with respect to their range of applicability to biological materials. It is found that a logarithmic plot of vapor pressure of water in the material vs. vapor pressure of pure water can best describe the sorption phenomenon. The general form of the equation is: In P = f₁ (W) In P_s+ f₂ (W). The functions f₁ (W) and f₂ (W) may differ significantly from material to material. The method of determining these functional relationships is described in detail for rough rice and peanuts. The comparison of experimental and computed values for peanuts shows that this method can predict the required sorption isotherm data within 2% deviation from the experimental values.     

Fat, Protein, and Mineral Components of Added Ingredients Affect Flavor Qualities of Tomato Soups

Ten tomato soups were prepared with deionized, distilled water, skim or whole milk, or deionized, distilled water with added fat (corn oil), protein (calcium caseinate), and/or minerals (NaCl, KCl, CaCl₂) to equal the composition of whole milk. Tomato soups prepared with whole or skim milk were perceived as sweetest by a sensory panel of 12 trained subjects. Salt taste was probably masked by sweetness from lactose in milk. Added minerals may have increased saltiness either by adding to total Na⁺ content or by freeing Na⁺ from other ingredients making it more available for perception. Saltiness was suppressed by added protein, which increased pH, and may have affected Na⁺ binding. Salt taste intensity correlated positively with tomato flavor.     

Thickening Agents Effects on Sodium Binding and Other Taste Qualities of Soup Systems

Low sodium chicken broth with NaCl added to provide Na⁺ concentrations in typical reduced Na⁺ soups (144 and 288 mg Na⁺/240 mL serving) was thickened with commonly used gum, starch, or flour food additives. Xanthan gum suppressed saltiness as the result of ionic binding of Na⁺, as determined by sensory evaluation and ²³Na NMR spectroscopy. Saltiness was affected by added NaCl (p = 0.0001), thickener (p < 0.01), and added NaCl* thickener (p < 0.01), and positively correlated with chicken and overall flavors (p = 0.0001). Cornstarch provided body, no suppression of salt taste, and the greatest salt enhancement of chicken and overall flavors. In complex food systems, temperature and other factors affected Na⁺ binding as measured by NMR pointing to the need for a new model.