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.     

Algorithmic Fairness in Mortgage Lending: from Absolute Conditions to Relational Trade-offs

Minds and Machines - To address the rising concern that algorithmic decision-making may reinforce discriminatory biases, researchers have proposed many notions of fairness and corresponding...     

Disorder Phenomena in Quantum Solids with Vacancies

Journal of Low Temperature Physics - We have investigated disorder phenomena in solid 4He near megting in presence of vacancies by means of Quantum Monte Carlo (MC) simulations using the Shadow...     

Cr-Mo solid solutions forced by high-energy ball milling

Mixtures of Cr and Mo elemental powders, with the nominal compositions Cr₂₅Mo₇₅, Cr₅₀Mo₅₀, and Cr₇₅Mo₂₅, are processed by high-energy ball milling at ambient temperature. Milling is observed to force the mixing of the immiscible bcc elements Cr and Mo into solid solutions. The lattice parameter of these solid solutions, measured by X-ray diffraction (XRD), displays the expected positive deviation from Vegard’s law. These deviations are compared to the ones predicted by Eshelby’s inclusion model for dilute alloys. The conventional Williamson-Hall approach is shown to fail to determine the grain size in as-milled samples, probably due to the high density of dislocations. Annealing at 700 °C for 10 hours under argon leads to a large reduction in structural defect density, without inducing any significant decomposition. The mixing measured in Cr-Mo is discussed in the broader context of the mechanical mixing forced by ball milling in moderately immiscible systems.     

On the solvability of the positive real lemma equations

In this paper, we consider the classical equations of the positive real lemma under the sole assumption that the state matrix A has unmixed spectrum: σ(A)∩σ(−A)=. Without any other system-theoretic assumption (observability, reachability, stability, etc.), we derive a necessary and sufficient condition for the solvability of the positive real lemma equations.     

Modelling diffusion-controlled kinetics in equilibrium and driven alloys

Summary We introduce a very simple model for thermally activated atomic migration on a lattice, and several techniques to handle it. For thermodynamical systems, the model can be used for simulating decomposition paths taking into account relevant metallurgical features. Close to equilibrium, the simplest mean-field approximation of the model can be linearized with respect to the departure from equilibrium; one then gets a microscopic interpretation of classical phenomenological coefficients, such as mobility, interfacial transfer coefficient, rate constants for the coupled relaxation of concentration and order fields. Further away from the equilibrium, the nonlinearities can be taken into account in a consistent way. For driven alloys, i.e. alloys submitted to external forcing, forced atomic migration is added to the model and new features emerge: the model is supported by several experimental results some of which confirmed its predictions a posteriori.