Fixed mesh front‐tracking methodology for finite element simulations

A direct front‐tracking method using an Eulerian–Lagrangian formulation is developed in two space dimensions. The front‐tracking method is general in that it can track any type of interface once its local velocity is specified or has been determined by calculation. The method uses marker points to describe the interface position and tracks the interface evolution on a fixed finite‐element mesh, including growth, contraction, splitting and merging. Interfacial conditions are applied directly at the interface position. The method is applied to three scenarios that involve different interface conditions and are based on energy and mass diffusion. The three calculations are for the dendritic solidification of a pure substance, the cellular growth of an alloy, and the Ostwald ripening of silica particles in silicon. Numerical results show that very complicated interface morphologies and topological changes can be simulated properly and efficiently. Copyright © 2004 John Wiley & Sons, Ltd.     

Instron texture profile of buffalo milk cheddar cheese as influenced by composition and ripening changes

Buffalo milk Cheddar cheese samples of different ages were analysed for compositional attributes (CA), ripening indices (RI) and Instron Textural Profile (ITP). All samples were compositionally alike, except for pH and salt-in-moisture (SM) contents. RI showed significant variations. CA and RI showed highly significant correlations within themselves and with each other, except for moisture with pH, SM with moisture, MNFS, Fat and FDM and Fat with MNFS. The ITPs of cheeses showed significant variations and had highly significant intercorrelations indicating their interdependence. CA (except moisture and MNFS) and RI showed a highly significant correlationship with ITPs. Moisture content showed a highly significant correlationship with all ITPs, except cohesiveness and springiness, where it was significant. MNFS content showed significant correlations only with hardness and brittleness. Stepwise regression analysis revealed that MI was the most predominant factor influencing cheese texture, followed by pH, SM, FDM and TVFA. Knowing Ca and RI, the textural properties of cheeses can be forecast through mathematical equations. Similarly the age of cheese can also be predicted if RI and/or textural properties are known.     

Monitoring Proteolysis During Cheddar Cheese Ripening Using Two-Dimensional Gel Electrophoresis

A 2-D gel electrophoretic method, consisting of isoelectric focusing and alkaline urea-PAGE was used to monitor proteolysis during ripening (180d, 5°C and 8°C) of full- and reduced-fat Cheddar cheese. The method enabled quantifying changes in levels of peptides in cheese with good spot-resolution. Results can complement those from other analyses, especially those for determining low MW peptides. Notable effects were found for cheese composition and ripening temperature on gel pattern and on relative levels of selected proteolysis products. In both cheese varieties, most peptides reached a maximum during the first 3 ripening months and gradually disappeared as ripening advanced.     

Relationship between the enzymatic determination of starch and the starch iodine index in two varieties of cider apple

Monitoring the hydrolysis or disappearance of starch by the starch iodine test is a simple procedure for determining the maturity of cider apples, but it does not indicate the exact amount of starch present. So far, studies of starch in apples have dealt exclusively with dessert apples. In this paper the relationship between the visual starch index, the dark‐coloured surface area and the real starch content was studied in two varieties of cider apple commonly used in Normandy (France). Starch determination in cider apples required adapting the protocol provided by the Boehringer enzymatic kit. The work led to proposing a simplified index with five scales instead of 10. This index gives the correspondences between the new and old scales as well as the probable starch contents for each new scale. © 2002 Society of Chemical Industry     

Inherent emf relaxation of electrochemical cells with nanocrystalline Ag electrodes

The open circuit voltage of the electrochemical cell Ag (nano)|solid silver electrolyte|Ag (macro) is found to be inherently unstable. Even under conditions which support the morphological stability of the arrangement of nanocrystalline silver, the particles grow significantly as soon as they function as electrodes; i.e. when they are in contact with a silver electrolyte and connected electronically at the same time. The process is shown to be due to electrochemical Ostwald ripening with the interfacial transfer of Ag⁺ through the Ag/electrolyte interface being the rate limiting step. Its activation energy is 0.01 eV. The decay is in good agreement with modelling results.     

冠醚化合物做为晶体生长的物理成熟剂

本文在制备AgBr八面体乳剂初液中,加入一系列不同量的1,7,10,16-四氧-4,13-二硫代杂环十八烷(2S-18-C-6),结果由于(2S-18-C-6)与银离子产生了络合,降低了乳剂成核的过饱和度,所得乳剂的颗粒大小与加入2S-18-C-6的量成正比。由于所得乳剂颗粒大小分布产生了变化,而使乳剂的光化学性质以及介电损耗也产生了规律性的变化。同时还发现,在乳剂成熟过程中,加入含杂质原子不同的冠醚化合物1,4,7,10,13,16-六氧环十八烷(18-C-6),1,7,10,16-四氧-4,13-二氮代杂环十八烷(2N-18-C-6),N-对甲苯磺酰基-7-氮杂-1,4,10,13-四氧硫杂环十六烷(NTsTTH)对晶体的物理成熟作用有很大差异,2S-18-C-6是很好的物理成熟剂,2N-18-C-6、NTsTTH是AgBr的溶剂,18-C-6的成熟作用很弱,说明冠醚化合物对AgBr的溶解成熟作用与其环上所含杂原子有关。     

Physicochemical differences between Croatian cheese matured in a lamb skin sack (Sir iz misine) and cheese matured in a rind throughout ripening

The aim of this study was to research differences in physicochemical parameters between Croatian cheese in a lamb skin sack (Sir iz misine) and cheese in a rind throughout ripening. Cheese in a sack had significantly (P < 0.05) lower content of total solids, fat, proteins and salt which showed the ‘protective’ effect of skin sack and higher permeability of natural rind. The water‐soluble nitrogen in the total nitrogen (%TN) and 12% trichloroacetic acid‐soluble nitrogen (%TN) at the end of ripening was significantly (P < 0.05) higher in cheese in a sack than in cheese in a rind which indicates intensive proteolysis in cheese in a sack.     

Polyphosphates as inhibitors of surface mould growth on hard cheese during ripening

A novel treatment using polyphosphates to protect cheeses against superficial mould growth was assayed. The treatments were: control commercial paint with natamycin (I), commercial paint based on polyvinyl–water (II), immersion in a saturated solution of polyphosphate (III), immersion and commercial paint (IV), commercial paint of polyphosphate solutions (V) and immersion and commercial paint of a saturated solution of polyphosphates (VI). The cheeses were ripened for 6 months. Superficial mould growth was inhibited in groups IV and VI when compared to cheeses from the control group (I). Statistical sensory analysis made between cheeses from groups IV and I (control) showed no significant differences.     

Lipolysis,lipid peroxidation and texture of Serrano ham processed under different ripening temperature conditions

Lipolysis, lipid peroxidation, texture and rancid taste were investigated in Serrano hams processed under low, medium and high ripening temperature conditions (RTC) for 15 months. Medium RTC hams showed the highest contents of saturated and monounsaturated free fatty acids (FFAs) from month 5 to 15 and of polyunsaturated FFAs from month 7 to 12. The primary peroxidation index decreased during ripening in all hams, with higher levels for low RTC hams from month 5 onwards. Contrarily, the secondary peroxidation index increased during ripening in all hams, with higher levels for medium RTC hams from month 7 onwards. Texture parameters varied significantly among ham muscles. Shear force increased during ripening in all hams, with higher values for medium RTC hams, whereas cutting force was not influenced by RTC or ripening time. Rancid taste scarcely developed during ripening and was not affected by RTC.