Temperature-induced phase change in a fat. A study by electron spin resonance

Electron Spin Resonance, Differential Scanning Calorimetry and rheological techniques have been used to study the physical changes induced by temperature in lard and in the solid and liquid fractions obtained by fractionation of lard at 15 C. The mobilization process of a C18 fatty acid nitroxide derivative dispersed in the molten fat has been observed in the temperature range −50 to +70 C. The mobilization of the probe seemed to be concomitant with the melting of the low melting point glycerides. Above this temperature, all the probes were in the liquid phase and their mobility reflected the viscosity of their liquid environment, or the viscosity of the bulk fat when crystal was no longer present. Probe mobility was temperature dependent, and it was identical for the three fats at the same temperature, despite their different triglyceride compositions.     

A pseudojoint estimation of time delay and scale factor for M-wave analysis

A pseudojoint estimation of time scale and time delay between an unknown deterministic transient type signal and a reference signal is proposed. The method is based on the separation between the estimations of the two dependent parameters. The time autocorrelation function (TACF) preserves the time scale and is invariant with respect to the time delay between the signals. The time scale factor can, thus, be estimated independently from time delay using the TACFs of the two signals. After estimating the time scale factor, the signal can be scaled by the estimated amount. The time delay is then estimated without bias due to the time scale factor. To obtain high resolution joint estimates, the time scale factor is estimated in the scale domain from the scale transforms of the TACFs of the two signals. The proposed method has low computational cost. Moreover, the results on synthetic signals show good performance of the method with respect to the Cramér-Rao Lower Bound and the joint Maximum Likelihood Estimation. A possible application of the technique to the analysis of electromyogram (EMG) signals detected during electrically elicited contractions is also presented. In a few representative cases, it is shown that the time scale estimate reveals myoelectric manifestations of muscle fatigue and is less affected by M-wave truncation than spectral EMG attributes.     

Time-varying analysis methods and models for the respiratory and cardiac system coupling in graded exercise

The analysis of heart period series is a difficult task especially under graded exercise conditions. From all the information present in these series, we are the most interested in the coupling between respiratory and cardiac systems, known as respiratory sinus arrythmia. In this paper, we show that precise patterns concerning the respiratory frequency can be extracted from the heart period series. An evolutive model is introduced in order to achieve tracking of the main respiratory-related frequencies and their time-varying amplitudes. Since respiration acts to modulate the sinus rhythm, we relate the frequencies and amplitudes to this modulation by analyzing in detail its nonlinear transformation giving the heart period signal. This analysis is performed assuming stationary conditions but also in the realistic case where the mean heart period, the amplitude, and the frequency of the respiration are time-varying. Since this paper is devoted to the theoretical and complete presentation of the method used in a physiological study published elsewhere, the capabilities of our method will be illustrated in a realistic simulated case.     

Influence of water on potato starch–lipid interactions. An electron spin resonance (ESR) probe study

Electron spin resonance (ESR) was used in order to study the mechanism of interaction of potato starch with lipids in systems with different water contents (40, 50 and 60% w/w) during heating and cooling. Different spin probes were used, on the one hand spin‐labelled stearic acids (5‐DSA and 16‐DSA), which limited lipids, and on the other hand the water‐soluble probe 4‐hydroxy‐2,2,6,6‐tetramethylpiperidine‐1‐oxyl (Tempol), which was sensitive to changes in the dynamic properties of the water phase associated with the temperature‐induced starch structural transformations. Whatever the water content in the hydration range considered, Tempol was observed to be relatively mobile in the presence of potato starch, whereas a strong absorption of spin‐labelled stearic acids on potato starch granules took place at room temperature for all investigated starch–water systems. Spin‐labelled stearic acids were expected to stick on the starch granules. The mobility of the spin‐labelled stearic acid was less upon cooling than upon heating as a result of starch gelation. The mobility of spin probes decreased with increasing starch concentration. Introduction of a doxyl fragment at position 16 of the hydrocarbon chain leads to a lower degree of immobilisation of the spin probe as compared with 5‐DSA. This result suggests that there is a stronger interaction of polar sites of stearic acid with starch granules. © 2000 Society of Chemical Industry     

Ventricular late potentials characterization in time-frequencydomain by means of a wavelet transform

The main transforms of Cohen's class allow signal representation simultaneously in time and frequency domains. Wavelet transforms make it possible to link the temporal window width to the analyzing frequency and leads to a “modified wavelet transform” which improves resolution both in time and frequency. A simulation study illustrates the artifacts of every time-frequency representation on pure sinusoids and gives performance evaluation of the different methods when searching a sinusoid embedded in a QRS complex. Analyses of real signals from healthy and pathological subjects confirm the simulation results and complete the characterization of ventricular late potentials yet detected by signal averaging     

Study of Starch Granules Swelling by the Blue Dextran Method and by Microscopy

The evolution of corn and wheat starch granules swelling at different temperatures was determined by two techniques: the blue dextran method (which measures the swelling factor) and by optical (light) microscopy. The graphical results obtained using the blue dextran technique showed curves indicating the swelling of corn and wheat starch dispersions (at 64%, w/w, moisture content) characterized by an initial phase of slight swelling, a second phase of fast swelling and a final phase of maximum swelling. The concentrated solutions (42% and 47%, w/w, moisture content) showed a slight swelling with the increase in temperature. The effect of temperature on the shape of the granules was evaluated by the optical microscopy. The shape of the type A wheat starch granules was deformed at high temperatures. The corn and type B wheat granules had a spherical form. In the case of corn starch, a good correlation (r²= 0.929) was obtained between the results of optical microscopy and blue dextran techniques.     

Effect of Moisture Content on the Thermomechanical Behavior of Concentrated Waxy Cornstarch–Water Preparations— A Comparison with Wheat Starch

ABSTRACT: The rheological behavior of waxy cornstarch preparations at intermediate moisture contents (30 to 60% w/w) was studied by dynamic mechanical thermal analysis (DMTA). Differential scanning calorimetry (DSC) and electron spin resonance (ESR) experiments were also performed in parallel. The results were compared to those obtained previously for wheat starch. DMTA results evidenced a critical moisture content (between 50 and 55%) for waxy cornstarch that delimited a radical change in the rheological behavior both at room temperature and during heating. This critical water content was around 45% for wheat starch.     

Understanding the texture of low moisture cereal products: mechanical and sensory measurements of crispness

The texture of extruded starch products has been measured sensorially and instrumentally. The instrumental data were analyzed using different approaches such as fractal analysis and peak analysis. The data showed useful correlations between sensory crispness and crackliness and a parameter obtained from the application of a newly developed fractal method to analyze the force deformation curve obtained from a penetration test of the cereal samples. This suggests that fractal analysis of the force‐deformation plots could be used instead of sensory analysis. Moreover, it was observed that an increase in water content altered the texture of starch based samples from crispy to crackly, whereas the texture of starch‐sucrose samples remained unchanged in the same hydration range. © 2000 Society of Chemical Industry     

Estimation and modeling of QT-interval adaptation to heart rate changes

This paper introduces a new method for QT-interval estimation. It consists in a batch processing mode of the improved Woody's method. Performance of this methodology is evaluated using synthetic data. In parallel, a new model of QT-interval dynamics behavior related to heart rate changes is presented. Since two kinds of QT response have been pointed out, the main idea is to split the modeling process into two steps: 1) the modeling of the fast adaptation, which is inspired by the electrical behavior at the cellular level relative to the electrical restitution curve, and 2) the modeling of the slow adaptation, inspired by experimental works at the cellular level. Both approaches are based on a low-complexity autoregressive process whose parameters are estimated using an unbiased estimator. This new modeling of QT adaptation, combined with the presented QT-estimation process, is applied to several ECG recordings with various heart rate variability dynamics. Its potential is then illustrated on ECG recorded during rest, atrial fibrillation episodes, and exercise. Meaningful results in agreement with physiological knowledge at the cellular level are obtained.     

Interactions between food components in ice cream. Part 1: unfrozen emulsions

Ice cream was manufactured on a pilot plant and the structure of the emulsion was estimated in terms of droplet size distribution and protein composition of the aqueous phase after homogenization (two stages: 19 MPa + 3 MPa, 70°C) and after ageing ( 18 h, 4°C). Four different factors were studied: the nature of the milk protein [skim milk powder (SMP), skim milk replacer (SMR) or whey protein concentrate ( WPC) ], the nature of the emulsifier (saturated monoglycerides or Sugin Fl50, which is apolysorbate 80-based emulsifier) and its concentration (0.17–0.67% w/w for Sugin F150; 0.20–0.54% wlw for saturated monoglycerides), and the amount of butter oil (8–12% wlw). Freshly homogenized mixes containing either SMP or an SMR were stable during the ageing stage, irrespective of the nature and the concentration of the emulsifier. WPC-based mixes, however, were destabilized after homogenization: this destabilization was found to be flocculation only, which shows that whey proteins are efficient against coalescence. The quantity of adsorbed protein per surface unit was systematically higher for SMP mix than for both SMR and WPC. After the ageing stage, the structure of the mixes containing monoglycerides or WPC + polysorbate 80 remained unchanged. However, polysorbate 80 used in combination with both SMP and SMR led to a destabilization of the mix during the ageing stage: this destabilization was found to depend upon the mass/surface ratio of polysorbate 80 to butteroil.