New image analysis of large food particles can discriminate experimentally suppressed mastication

Objective parameters that could provide a basis for food texture selection for elderly or dysphagic patients have not been established. We, therefore, aimed to develop a precise method of measuring large particles (>2 mm in diameter) in a bolus and an analytical method to provide a scientific rationale for food selection under masticatory dysfunction conditions. We developed a new illumination system to evaluate the ability of twenty female participants (mean age, 23.4 +/- 4.3 years) to masticate carrots, peanuts and beef with full, half and one quarter of the number of masticatory strokes. We also evaluated mastication under suppressed force, regulated by 20% electromyographic of the masseter muscle. The intercept and inclination of the regression line for the distribution of large particles were adopted as coefficients for the discrimination of masticatory efficiency. Single set of coefficient thresholds of 0.10 for the intercept and 1.62 for the inclination showed excellent discrimination of masticatory conditions for all three test foods with high specificity and sensitivity. These results suggested that our method of analysing the distribution of particles >2 mm in diameter might provide the basis for the appropriate selection of food texture for masticatory dysfunction patients from the standpoint of comminution.

Aerosol profiling with lidar in the Amazon Basin during the wet and dry season

For the first time, multiwavelength polarization Raman lidar observations of optical and microphysical particle properties over the Amazon Basin are presented. The fully automated advanced Raman lidar was deployed 60 km north of Manaus, Brazil (2.5 degrees S, 60 degrees W) in the Amazon rain forest from January to November 2008. The measurements thus cover both the wet season (Dec-June) and the dry or burning season (July-Nov). Two cases studies of young and aged smoke plumes are discussed in terms of spectrally resolved optical properties (355, 532, and 1064 nm) and further lidar products such as particle effective radius and single-scattering albedo. These measurement examples confirm that biomass burning aerosols show a broad spectrum of optical, microphysical, and chemical properties. The statistical analysis of the entire measurement period revealed strong differences between the pristine wet and the polluted dry season. African smoke and dust advection frequently interrupt the pristine phases during the wet season. Compared to pristine wet season conditions, the particle scattering coefficients in the lowermost 2 km of the atmosphere were found to be enhanced, on average, by a factor of 4 during periods of African aerosol intrusion and by a factor of 6 during the dry (burning) season. Under pristine conditions, the particle extinction coefficients and optical depth for 532 nm wavelength were frequently as low as 10-30 Mm(-1) and <0.05, respectively. During the dry season, biomass burning smoke plumes reached to 3-5 km height and caused a mean optical depth at 532 nm of 0.26. On average during that season, particle extinction coefficients (532 nm) were of the order of 100 Mm(-1) in the main pollution layer (up to 2 km height). Angstrom exponents were mainly between 1.0 and 1.5, and the majority of the observed lidar ratios were between 50-80 sr.

Effect of the Type of Emulsifying Salt on Microstructure and Rheological Properties of "Requeijao Cremoso" Processed Cheese Spreads

The role of different types of emulsifying saltssodium citrate (TSC), sodium hexametaphosphate (SHMP), sodium tripolyphosphate (STPP) and tetrasodium pyrophosphate (TSPP)on microstructure and rheology of requeijao cremoso processed cheese was determined. The cheeses manufactured with TSC, TSPP, and STPP behaved like concentrated solutions, while the cheese manufactured with SHMP exhibited weak gel behavior and the lowest values for the phase angle (G/G). This means that SHMP cheese had the protein network with the largest amount of molecular interactions, which can be explained by its highest degree of fat emulsification. Rotational viscometry indicated that all the spreadable cheeses behaved like pseudoplastic fluids. The cheeses made with SHMP and TSPP presented low values for the flow behavior index, meaning that viscosity was more dependent on shear rate. Regarding the consistency index, TSPP cheese showed the highest value, which could be attributed to the combined effect of its high pH and homogeneous fat particle size distribution.