Digital Commons Network^™

Effects Of Lotus Leaf Powder On Physicochemical Properties Of Flour And Crisp Biscuits, Wang Feng-Lei

Food and Machinery

Objective: The effects of lotus leaf coarse powder and lotus leaf superfine powder on the physical and chemical indexes of flour and its application in crisp biscuits were studied in this paper, and explored the suitable amount of lotus leaf coarse powder and lotus leaf superfine powder added in crisp biscuits. Methods: Farinograph, extensograph, wet gluten tester, and falling number tester were used to determine the effects of lotus leaf powder on the physical and chemical indexes of flour. The hardness of the dough and the shear force of the crisp biscuit were measured by the texture analyzer, …

Immersive Inoculation: Testing If Architecture Can Become A Form Of Emotional Supplementation, Julia Kazubowsi, Chloe De Marco

Architecture Thesis Prep

The environments, objects, and spaces we encounter rub off on us, even if we don't notice. Like a human interaction, every inanimate encounter we have have with surrounding objects and architecture has a positive or negative affect on us.

We recognize that ordinary things have a surprising power to create extraordinary feelings and reactions. This thesis propose a visual medium that bridges the gap between us and the inanimate. Where we meet in the middle is an architectural experience that is emotionally charged, introducing specific emotions to the body. Just as movies, books, and happy pills elicit a response from …

Effects Of 1-Mcp Combined With Low Temperature Storage On Postharvest Physiology And Quality Of Zaoshengxinshui Pear, Zhang Minghao, Ye Zhengwen, Luo Jun, Su Mingshen, Zhou Huijuan

Food and Machinery

Objective:This study focused on fresh-keeping technology with quality control as the main factor.Methods:The respiratory climacteric Zaoshengxinshui pear was used as material, after being fumigated with 3.24 μL/L of 1-MCP, then was stored at (10±1) ℃. The fruits stored at (10±1) ℃ and (1±1) ℃ without any treatment were used as control 1 (CK1) and control 2 (CK2). The respiration intensity, ethylene release rate, firmness, soluble solid content, peel chromatism, core browning index, weight loss rate and decay rate of fruits during postharvest storage were measured and investigated, and the correlation was analyzed.Results:Compared with CK1, …

Diagnosis Of Osteoporosis From Radiographs Using Image Processing And Deep Learning Techniques, Anu Shaju Areeckal

Technical Collection

A low cost prescreening tool for early diagnosis of osteoporosis using metacarpal radiogrammetry and texture analysis is developed and validated using sample data of Indian and Swiss population. Third metacarpal bone shaft and distal radius are automatically segmented from hand and wrist radiographs using marker-controlled watershed segmentation and intensity profile. Significant features are selected using statistical analysis and trained using various classifiers to classify healthy subjects and those with low bone mass. The accuracy of the developed prescreening tool can be further improved by using deep learning techniques in combination with handcrafted texture features.

A low cost technique to measure …

Effects Of Different Concentrations Of Ozone Fumigation On The Storage Quality Of Agaricus Bisporus, Liu Chen-Xia, Qiao Yong-Jin, Tian Shan-Shan, Yao Lian-Mou, Ding Wen-Feng

Food and Machinery

Objective:This study aimed to investigate the effects of different concentrations of ozone fumigation on the texture and nutritional quality of post-harvestAgaricus bisporus during cool storage. Methods:‘A15’A. bisporus was treated with ozone gas with concentrations of 14.89, 29.77 and 44.65 mg/m3 respectively, and the changes in related indicators of each group during (1±1) ℃ storage were analyzed, such as sensory, texture and nutrition. Results:When stored for 8 days, 29.44 mg/m3 ozone fumigation treatments effectively maintained good springiness, cohesiveness and resilience, and delayed the decrease of the sensory quality, hardness, soluble solids, vitamin C and soluble protein content. Conclusion: …

Effects Of Yam Powder On The Quality Of Xylitol Chiffon Cake, Zhang Min-Hua, Zheng Zong-Ping, Chen Hong-Bin, Wang Bao-Bei, Ma Li-Na, Li Jin-Gui

Food and Machinery

Objective: The yam powder was applicated and added in xylitol chiffon cake to investigate its effects on the quality of cake. Methods: In the process of preparing xylitol yam chiffon cake,the specific volume, relative density of batter, moisture content, color and texture of cake were taken as the investigation indexes to study the effects of different proportions of yam powder (10%, 20%, 30%, 40%, 50%) on thequality of cake. Results: The specific volume of cake decreased, whereas the relative density and moisture content of batter increased with the increasing amount of yam powder. On the other hand, …

Effects Of Superfine Chestnut Powder On Sponge Cake Quality, Hu Xin-Yu, Ming Jian, Wang Shu, Xue Ai-Lian, Kou Fu-Bing, Zeng Kai-Fang

Food and Machinery

Objective: The effects of superfine chestnut powder on sponge cake quality was studied, aiming to provide a certain theoretical reference for improving the quality of bakery food. Methods: To explore the superfine chestnut powder adding amount on the sponge cake texture, sensory, baking, aging characteristics and nutritional quality, different contents of superfine chestnut powder were added during the making process of sponge cake. Results: The hardness, elasticity, chewiness and specific volume of cake had no significant change compared with the control group when chestnut powder was added less than 10%. The addition of chestnut powder could reduce the brightness and …

Variation Offood Brittleness Of The Fruit And Vegetable Slicesduring Hotair Drying Process, Wu Xu-Yao, Ma You-Chuan, Huang Wen-Ying, Ma Xin, Wu Zhong-Hua

Food and Machinery

Objective：Aims at the brittleness regulation of fruitand vegetable slices during hotair drying process.Methods：Thisarticle takes fresh potatoes and bananas as the researchmaterials， adopts mechanical and acoustic measuring devices tocollect mechanical and acoustic signals generated by the fruit andvegetable slice samples at the mechanical compression mode，which were collected at different drying times during the hotairdrying process of 80℃， to comprehensively evaluate the fragility of the fruit and vegetable slices.Results：The acoustic emission(AE) signal of the potato slice appeared the drying time of45min， and its AE energy increased gradually with the increaseof drying time.The stress increased rapidly and then …

Effect Of Rolling Process On Magnetic Properties Of Fe-3.3 Wt% Si Non-Oriented Electrical Steel, Yizhou Du, Ronald J. O'Malley, Mario F. Buchely, Paul Kelly

Materials Science and Engineering Faculty Research & Creative Works

In this study, the influence of the rolling process on magnetic properties of Fe-3.3 wt% Si non-oriented electrical steel was investigated. The strip samples were cast using a high solidification cooling rate vacuum sampling method to simulate the solidification conditions of the industrial twin roll thin strip casting (TRSC) process. As-cast samples were subjected to various thermo-mechanical processing routes with different levels of hot-rolling (HR) and cold-rolling (CR). The influence of carbon and sulfur (C&S) contents in the steel were also investigated. Core loss (P1.5/50, P1.5/60, P1.0/50, P1.0/60) and magnetic induction (B25, B50) of the final annealed strip samples were …

Developing A Customised Note By Note Prototype Recipe Which Can Be 3d Printed, Roisin Burke, Pauline Danaher

Articles

Note by Note (NbN) cooking and 3D food printing individually and in combination allow for the creation of customized foods. A NbN recipe was developed and printed using a Procusini 3.0, 3D food printer. The recipe was adapted from a commercial powdered pastry dough recipe, to create two versions of a prototype food, containing in each case a different plant-based protein, i.e., soya (Glycine max L.) or hemp (Cannabis sativa). The printed foods were identical in shape and had a crisp consistency following cooking. They had different colours and contained different proteins in the amounts of 10.3 % of soya …

Effects Of Different Reheating Treatments On The Quality Of Frozen Cooked Eriocheir Sisensis, Sun Ying-Ying, Gao De-Mei, Xu Yan-Shun, Xia Wen-Shui

Food and Machinery

Objective:The effects of reheating methods on the quality of frozen cooked river crab were studied to provide a basis for the selection of reheating methods for frozen cooked crab. Methods:The crabs reheated with microwave and steaming without and with thawing were studied using reheating time, texture, flavor nucleotide, free amino acids and volatile flavor compounds. Results:The times of crabs reheated with steaming without thawing, steaming after thawing, microwave without thawing, and microwave after thawing to the center temperature of 75 ℃ were 720, 552, 173, 106 s, respectively. Compared with unthawed crabs, the reheated crab meat had …

Effect Of 1-Mcp Combined With Low Temperature Storage On Flavor, Texture And Physiology Of Honey Peach, Zhou Hui-Juan, Ye Zheng-Wen, Zhang Xia-Nan, Su Ming-Shen, Du Ji-Hong, Li Xiong-Wei, Zhang Ming-Hao, Wang Bing-Xian, Yang Yun

Food and Machinery

Objective:The effects and correlations of different concentrations of 1-MCP combined with (10±1) ℃ storage on flavor and texture of fruit were discussed.Methods:Soft solute' Hujingmilu' peach was used as test material. The concentration of 1-MCP treatment was 3.24, 6.48 and 12.96 μL/L respectively, then were stored at (10±1) ℃. The fruits stored at (10±1) ℃ and (1±1) ℃ without any treatment were used as control. The ethylene release rate, respiration intensity, fruit texture, sugar and acid content, five flavors of fruits in different treatment groups were measured every 4 days during cold storage. The fruit of different …

Effects Of Purple Yam Powder On The Quality And Antioxidant Activity Of Steamed Bread, Shi Yu-Ru, Zheng Zong-Ping, Guo Feng-Xian, Chen Yang, Li Jin-Gui

Food and Machinery

Objective:The powder of purple yam was used as raw materials to replace part of wheat flour and then was applied to the production of steamed bread. The effects of purple yam flour on the quality and antioxidant activity of steamed bread were studied.Methods:The effect of different amount of purple yam powder on the texture and quality of steamed bread were investigated by measuring the specific volume, diameter-to-height ratio, color difference, texture, aging degree, moisture content, nutrient content and sensory evaluation. Moreover, the antioxidant capacity of steamed bread with purple yam powder was studied by measuring DPPH radical …

Effects Of Different Particle Sizes Of Finger Millet On The Quality, Antioxidant Ability And In Vitro Digestibility Of Wheat Bread, Xiao Pan-Fei, Xie Hua, Tao Xiao-Han, Luo Yi-Ni, Tang Yu-Hua, Li Chi-Ling

Food and Machinery

Objective: This study aimed to exploit the functional bread of finger millet. Methods: Based on the physical and chemical properties, antioxidant capacity, special digestion characteristics and sensory evaluation of bread, the effects of different particle sizes of finger millet flour on the characteristics of wheat bread were investigated. Results: Compared with the bread without finger millet powder, the bread with 200 mesh finger millet powder increased the total phenol content by 225.78%, the DPPH radical scavenging rate by 42.96% and the iron ion reduction ability by 22.97%. The finger millet powder with smaller particle size showed stronger anti-oxidation ability. Moreover, …

Comparative Analysis Of Gel Quality Of Chinese Herring Surimi And Common Surimi, Chen Hui, Huang Jian-Lian, Zhou Wen-Guo, Chen Jiang-Ping

Food and Machinery

Objective: This study aimed to provide theoretical support for the processing application of surimi products by comparing the gel characteristics of Chinese herring surimi and the common surimi. Methods: The surimi gels of Chinese herring, silver carp, white croaker and golden-thread fish were prepared, and the difference of gel strength, texture profile analysis (TPA), gelation index, gel deterioration index, water retention, whiteness and microstructure among the four kinds of surimi were investigated. Results: The hardness, chewiness, adhesiveness, gel strength and water retention of Chinese herring surimi were significantly higher than the those of silver carp surimi (P＜0.05). The …

A Two-Layer Model Explains Higher-Order Feature Selectivity Of V2 Neurons, Timothy D. Oleskiw, Justin D. Lieber, J. Anthony Movshon, Eero P. Simoncelli

MODVIS Workshop

Neurons in cortical area V2 respond selectively to higher-order visual features, such as the quasi-periodic structure of natural texture. However, a functional account of how V2 neurons build selectivity for complex natural image features from their inputs – V1 neurons locally tuned for orientation and spatial frequency – remains elusive.

We made single-unit recordings in area V2 in two fixating rhesus macaques. We presented stimuli composed of multiple superimposed grating patches that localize contrast energy in space, orientation, and scale. V2 activity is modeled via a two-layer linear-nonlinear network, optimized to use a sparse combination of V1-like outputs to account …

Racial Identity, Hair Esteem, Hair Texture, And Hairstyle Choice As Correlates Of Psychological Well-Being Among Afro-Latinas In The United States, Marielsy Esther Pimentel

Dissertations

Problem

During the Colonial period, hair was one of the designated phenotypic markers of racial group membership used to assign or deny privilege. Privileges are still assigned to people based on their racial group membership and their proximity to Whiteness. As such, Hair remains a salient part of Afro-Latina women’s lives and identities, with its influences seen in the personal, social, and mental realms. How an Afro-Latina wears her hair can have legal, social, and intrapersonal consequences. The subsequent treatment of Afro-Latinas because of their hairstyle can affect how they view themselves and even how they relate to others, especially …

Wire Arc Additive Manufacturing Of Ni-Based Hastelloy C276 Alloy And Ameliorated Processes, Zhijun Qiu

University of Wollongong Thesis Collection 2017+

Hastelloy C276 alloy, a typical Ni-based solid solution strengthened trademark superalloy, possesses excellent practical performance under severe environmental conditions and elevated temperatures. Hence, Hastelloy C276 has been investigated as a candidate for structural material for nuclear reactors, chemical processing and aerospace, particularly as aero-engine components. Wire arc additive manufacturing (WAAM), with its relatively high deposition efficiencies and cost-effectiveness, is revolutionising the 3D fabrication of advanced alloy components. However, the effectiveness of WAAM, for fabricating Ni-based alloys, is not fully understood.

This thesis explores Hastelloy C276 structures deposited by the WAAM process, aiming to provide an insightful understanding of this process …

The Effects Of Textured Foot Orthoses On Lower Leg And Plantar Foot Intrinsic Muscle Activity During Walking, Kelly Robb

Theses and Dissertations (Comprehensive)

The global foot orthotic industry was estimated around $3 billion in 2017. Biomechanists and clinical researchers have used foot orthoses (FOs) to study their effects on kinetic, kinematic, and muscle activity, although the mechanisms defining how a FO functions remain unclear. Recently, a neuromotor paradigm has been proposed suggesting that a FO augments the sensory feedback from foot sole skin and subsequently reduces muscle activity while optimizing movement. Although this paradigm currently lacks supporting evidence, neurophysiological research has linked foot sole skin to motorneuron pools of the lower extremity. Furthermore, one potential method of intentionally stimulating sensory feedback from the …