Functional Properties and Food Applications of Rapeseed Protein Concentrate

Rapeseed protein concentrate (RC), prepared with 2% hexameta-phosphate, was tested for its functionality and performance in some foods. The RC had good nitrogen solubility, fat absorption, emulsification, and whipping capacities but poor water absorption and gelling properties. It increased the emulsion stability, and protein but lowered the fat content of wieners. It also increased the cooking yield, reduced the shrinkage and tenderized meat patties. Results were similar to soybean isolate except for the poorer color and flavor. The cooking yield of RC supplemented wieners was less than the all-meat control and soybean-supplemented wieners. A 9% RC dispersion mixed with an equal volume of eggwhite produced a meringue of comparable stability and texture to that of eggwhite alone.     

Leakage of Anthocyanins from Skin of Thawed, Frozen Highbush Blueberries (Vaccinium corymbosum L.)

Factors affecting the tendency of thawed blueberries to leak pigmented exudate were investigated. Drip and anthocyanin leakage rates (ALR) were determined spectrophotometrically. Leakage vs time curves were linear or two-phase linear, ALR varying with cultivar, ripeness, and berry condition. Dewaxing increased ALR with most cultivars. ALR did not correlate with berry anthocyanin content, surface area, or cuticle thickness. ALR and amount of drip were poorly correlated. ALR varied from berry-to-berry within samples. Leakage was observed to be nonuniform on berry surfaces, appearing at skin cracks and ruptures, the calyx area, and other point sources. An hypothesis relating leakage to skin condition, fluid accumulation, and anthocyanin content is presented.     

Storage of Structured Beef Steakettes Produced with Algin/Calcium/Adipic Acid Gel

Binding properties and shelf-life characteristics of solid-muscle structured beef produced with algin/calcium/adipic acid binding gel were evaluated. Juncture binding strength and surface discoloration were not affected by refrigerated storage of meat blocks up to 35 days. Fresh steakettes had stronger muscle junctures than frozen steakettes in both raw and cooked forms. Rancidity development was greatest in steakettes stored in oxygen permeable packages. Results indicated structured meat products bound with algin/calcium/adipic acid gel maintained integrity following extended refrigerated and/or frozen storage.     

USE OF DECISION DIAGRAMS TO EXAMINE TOOLING PROBLEMS

In connection with other work to develop decision making aids for use in engineering design it appeared that the technique of AIDA might be relevant to the production engineering problem of selecting satisfactory tooling arrangements for multi-station machine tools performing many different operations on the same component. This paper describes an experiment in which this technique was taught to two engineers and used by them as part of their normal programme of work. It is suggested that the technique is or most value in this connection when a number of people need to be involved in decisions, and for training.     

A GREEDY ALGORITHM FOR A GENERALIZATION OF THE RECONSTRUCTION PROBLEM

The aim of the reconstruction problem is to determine from among all relevant structure systems those which allow us to reconstruct a given overall system to an acceptable degree of approximation. This paper considers a more general form of the reconstruction problem. Instead of restricting the reconstruction to structure systems, substates in general are allowed in the reconstruction. Furthermore, the overall system need not be known in its entirety to formulate a reconstruction. A very effective and efficient algorithm for this generalized reconstruction problem is presented.     

RECONSTRUCTABILITY CONSIDERATIONS WITH ARBITRARY DATA

The advent of the Klir system has greatly expanded the realm of applicability of reconstructability analysis. Theoretically reconstructability analysis can be applied to general multivariate data. However, real world data will usually contain impediments to the use of the Klir system. This paper identifies these impediments, and methodology for their resolution is given.     

PALATABILITY AND VISUAL CHARACTERISTICS OF HAMS AND LOIN CHOPS FROM SWINE TREATED WITH RACTOPAMINE HYDROCHLORIDE

This study was designed to evaluate the visual and palatability characteristics of boneless cured hams and fresh loin chops from pigs fed diets containing 0, 5, 10 or 20 ppm of the phenethanolamine, ractopamine hydrochloride (RAC). Sixty pigs were blocked by starting weight and randomly assigned to pens (four pigs/pen) within each of three blocks. Treatments were then randomly assigned to pens (six pens of the 0–ppm level and three pens each for the 5, 10 and 20 ppm RAC levels). Animals were slaughtered by weight block after approximately 48 days on trial. Fresh pork hams and loin sections (10–14th rib) were removed from the right side of the carcasses for subsequent analysis. Boneless hams were manufactured using commercial curing procedures. RAC had no effect (P > 0.05) on visual or palatability attributes of ham slices or boneless loin chops. Moisture content of the longissimus muscle from RAC treatments was lower (P < 0.05) than controls; however, this difference was small. These results indicate that RAC had no affect on the visual or palatability characteristics of boneless cured and smoked hams or fresh boneless pork loin chops.     

天津办公建筑空间设计因素节能分析与优化

为改善天津地区办公建筑空间节能效果,以点式高层办公楼为例,研究空间设计因素对建筑能耗的影响及优化节能设计方案.首先基于案例调研总结其空间设计因素的典型值或值域,建立典型模型;然后选择6项空间设计因素展开分析,包括平面长宽比、建筑朝向、标准层面积、层高、窗墙比、外窗水平遮阳板长度,依次通过正交试验和列表法安排DesignBuilder能耗模拟试验,从而很快地获得优化节能设计方案.模拟试验考虑两种围护结构构造类型,分别代表常规构造和被动房构造.试验结果表明:层高与窗墙比构成建筑能耗的两项重要影响因素,其次为标准层面积、平面长宽比与建筑朝向、外窗水平遮阳板长度;优化节能设计方案中各因素的取值为:平面长宽比2∶1,建筑朝向南向,标准层面积1 024 m~2,层高3.6 m,窗墙比0.3,外窗水平遮阳板长度300 mm.经过试验设计与模拟分析,实现天津地区点式高层办公楼空间节能效果最大化,为该地区办公建筑节能设计提供参考.