The viscosity of cheese sauces with different starch systems and cheese powders

Cheese sauces were prepared by blending cheese powders, starches, skim milk powder, flavouring agents, milk and/or water to ˜24% dry matter, cooking to 98°C and simmering for ˜2 minutes. Most sauces exhibited thixotrophic behaviour as characterized by the curvilinear decreases in viscosity and shear stress with time when subjected to a constant shear rate (118s^-1). However, Colflo 67 based sauces underwent shear thinning initially and then shear thickening at shearing times >˜200 s. Increasing the total starch level from 2 to 4% resulted in sauces which had more viscous consistencies, higher susceptibility to shear thinning and higher viscosities on completion of shearing. The rheological properties of sauces were markedly influenced by serving temperature and the type of starch base used. Variation in the level of cheese solids in the cheese powder had little influence on the rheological characteristics of sauces when used at levels of <10% (w/w).     

Water Blanching Effects on Headspace Volatiles and Sensory Attributes of Carrots

Carrots blanched in water for 0 to 300 sec were analyzed for flavor volatiles by dynamic headspace analysis, the volatiles identified by gas chromatography/mass spectrometry, and the sensory attributes evaluated by a trained panel to determine quality changes as related to blanching times. Most volatiles, in particular terpenoids (sabinene, β-pinene, β-myrcene, limonene, trans-caryophyllene, α-humulene, β-bisabolene and α-farnesene) decreased by at least 50% within 60 sec of blanching. Ratings on quality attributes of color, texture, raw carrot aroma, sweetness, flavor and overall impression decreased with blanching time, while cooked carrot aroma increased. There were correlations (p < 0.05) between blanching times, flavor volatiles and sensory attributes.     

THE DISSOLUTION OR GROWTH OF A SPHERE

The problem of the dissolution or growth of an isolated, stationary, sphere in a large fluid body is analyzed. The motion of the boundary as well as the resulting motion in the liquid are properly taken into account. The governing equations are solved using a recently developed technique (Subramanian and Weinberg, 1981) which employs an asymptotic expansion in time. Results for the radius of the sphere as a function of time are calculated. The range of utility of the present solution is established by comparison with a numerical solution of the governing equations obtained by the method of finite differences.     

IDENTIFYING MANAGEMENT CAPACITY AMONG LOCAL GOVERNMENTS

Research conducted for the Department of Housing and Urban Development (HUD) identified six processes associated with high levels of local government management capacity. They were: 1) people of competence fill both elected and key administrative positions, and there is substantial continuity among the latter; 2) fiscal management practices are used as policy tools that permit capital and operational planning and control; 3) public officials recognize the legitimacy of concern for equity in public policy and administration; 4) open decision-making processes facilitate exchange of views between citizens and officials; 5) public services are delivered effectively and efficiently; and, 6) information management systems are utilized that permit decision-making information to flow freely between policy and administrative sectors and within the administrative sector. More significant in sustaining management capacity than the form of government, size of the jurisdiction, or region of the country, these processes are subject to enhancement by capacity-building efforts by practitioners and by those engaged in training of local personnel.