Technological and sensorial properties of liquid nitrogen ice cream enriched with protein from brewing waste (trub)

Debittered trub (brewing waste) is an important source of protein source (70.26%). Trub and whey protein were used for 5% protein enrichment of ice cream frozen by liquid nitrogen. Three formulations were elaborated: ice cream standard (ICS), ice cream with whey protein (ICW) and ice cream with trub (ICT). Chemical composition, rheological properties, texture, overrun, melting rate, scanning electron microscopy and a sensorial test were performed. Results showed that ICT presented a higher viscosity, obtained on the upward curve up to 6.76 Pa s⁻¹, consistency index (22.96 (Pa s⁻¹)ⁿ), hysteresis area (140.40 mPa s⁻¹) and hardness (31113.33 g) but a lower melting rate (0.38 g min⁻¹), overrun (13.92%) and sensorial acceptability than the other formulations. The addition of trub debittered for protein enrichment improved ice cream properties and demonstrated that it could be used as a food ingredient.     

Preparation and characterization of chitosan‐based dispersions

Complexation of chitosan in aqueous solutions by low molecular weight electrolytes is one of the simplest methods for the preparation of aqueous chitosan dispersions. In this work, the influence of storage time, sulfate concentration, method of preparation and surfactant content on some properties of the resultant chitosan dispersions (turbidity, viscosity and zeta potential) was analyzed. Turbidimetry was adequate to monitor the formation of particles, while viscometry was suitable to monitor changes in the dispersing phase. An analysis of the properties of these systems, mainly in terms of particle–particle and macromolecule–macromolecule interactions was carried out. Copyright © 2004 Society of Chemical Industry     

Evaluating the mixing performance of a ribbon blender

This paper investigates the effects of processing and equipment parameters of a ribbon blender (i.e. loading method of lubricant, fill level, blade speed and blade design) on magnesium stearate homogeneity. A core sampling technique is used to obtain at least one hundred samples per sampling event, which are extracted throughout the blender and yield a thorough characterization of the entire bed. The results presented here can be used as a guideline to develop appropriate blending processes and characterization protocols for ribbon blenders.     

Development of New Sulphonyl Resin from Modification of Commercial Resin

Summary This article deals with the handy synthesis of sulfonyl resins, which were produced by the treatment of a commercial sulfonic resin (Lewatit VPOC1812^® based at divinylbenzene (DVB) and styrene (STY). The preliminary chemical modification was based on the reaction of the Lewatit VPOC1812^® with thionyl chloride aiming to produce the sulfonyl chloride groups. The best conditions to obtain the sulfonyl chloride groups were: SOCl₂/SO₃H (molar ratio) =13 at 79 °C during 72 h. The resin chlorinated was afterward treated with urea, thiourea or guanidine. The functionalized resins with urea, thiourea or guanidine were produced with 56, 68 and 93% yield, respectively. The commercial and modified resins were characterized by apparent density, swelling degree, elemental analysis (CHNS), FTIR, optical microscopy (OM) and scanning electron microscopy (SEM).     

Combining Points and Tangents into Parabolic Polygons

Image and geometry processing applications estimate the local geometry of objects using information localized at points. They usually consider information about the tangents as a side product of the points coordinates. This work proposes parabolic polygons as a model for discrete curves, which intrinsically combines points and tangents. This model is naturally affine invariant, which makes it particularly adapted to computer vision applications. As a direct application of this affine invariance, this paper introduces an affine curvature estimator that has a great potential to improve computer vision tasks such as matching and registering. As a proof-of-concept, this work also proposes an affine invariant curve reconstruction from point and tangent data.     

Swelling cottony black clays as bases of buildings and structures

Peculiarities of the material composition and physicomechanical characteristics of specific swelling soils are discussed. The authors studied processes of swelling and shrinking and quantitative changes in the soils' properties as a result of these processes in laboratory and field conditions. Dnepropetrovsk Construction Engineering Institute. Translated from Osnovaniya. Fundamenty i Mekhanika Gruntov, No. 2, pp. 24–26, March–April, 1994.     

Effects of freezing and frozen storage on the physicochemical and sensory characteristics of four types of goat's cheese

Summary Physicochemical and organoleptic properties were studied in two batches of four different types of goat's milk cheese: fresh, washed curd, soft with surface flora, and Majorero, frozen for four months prior to ripening and/or chilled storage. Frozen storage did not produce significant changes in the rheological or sensory characteristics of the cheeses, except in the case of fresh cheese, the textural characteristics of which were adversely affected. The level of proteolysis, estimated from the amino-acid nitrogen, was higher in the pre-frozen washed curd, soft with surface flora, and Majorero cheeses. The level of lipolysis was comparable, except in the soft cheese with surface flora, which presented higher levels of free fatty acids when stored frozen before ripening.

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Einfluß des Gefrierens und der Gefrierlagerung auf die physikalisch-chemischen und organoleptischen Eigenschaften von vier Ziegenkäsen

Zusammenfassung Aus Ziegenmilch wurden jeweils zwei Chargen von vier spanischen Käsesorten hergestellt: Frischkäse, gewaschene Käsemasse, Weichkäse mit Oberflächenflora und Majorero -Käse. Von jeder Charge wurde die Hälfte gefroren gelagert und erst nach vier Monaten auf die übliche Weise gereift und/oder gekühlt aufbewahrt. Die physikalisch-chemischen und organoleptischen Eigenschaften wurden danach untersucht. Im Vergleich mit Käsen, die nicht gefroren gewesen waren, ergaben sich keine wesentlichen Unterschiede in den rheologischen und sensorischen Eigenschaften, mit Ausnahme bei den Frischkäsen, bei dem sich die Textur durch die Aufbewahrung in gefrorenem Zustand verschlechtert hatte. Der Gehalt an freien Aminosäuren, ein Maß für die Proteolyse, war höher in der gewaschenen Käsemasse, in dem Weichkäse mit Oberflächenflora und in dem Majorero-Käse, die vier Monate gefroren gewesen waren. Durch die Gefrierlagerung hatte sich der Fettabbau nicht verändert, mit Ausnahme bei dem Käse mit Oberflächenflora, bei dem der Gehalt an freien Fettsäuren erhöht war im Vergleich mit dem Käse, der nicht vier Monate gefriergelagert worden war.

     

Taking advantage of collective knowledge in emergency response systems

When large groups work on a theme, they have the potential to produce a lot of useful knowledge, regardless of whether they are acting in a coordinated manner or individually. Spontaneously generated information has received much attention in recent years, as organizations and businesses discover the power of crowds. New technologies, such as blogs, Twitter, wikis, photo sharing, collaborative tagging and social networking sites, enable the creation and dissemination of content in a relatively simple way. As a result, the aggregate body of knowledge is growing at an accelerated rate. Many organizations are looking for ways to harness this power, which is being called collective intelligence. Research has shown that it is possible to obtain high quality results from collectively produced work.In this paper, we consider the domain of emergency response. Research has shown that individuals respond quickly and massively to emergencies, and that they try to help with the situation. Thus, it seems like a logical step to attempt to harness collective knowledge for emergency management. Disaster relief groups and field command frequently suffer from lack of up to date information, which may be critical in a rapidly evolving situation. Some of this information could be generated by the crowd at large, enabling more effective response to the situation. In this paper, we discuss the possibilities for the introduction of collective knowledge in disaster relief and present architecture and examples of how this could be accomplished.