A comparison of the performance of Kalpana and Meteosat-7 WV radiances in the ECMWF NWP model

The Kalpana Very High Resolution Radiometer (VHRR) water vapour (WV) channel is very similar to the WV channel of the Meteosat Visible and Infrared Radiation Imager (MVIRI) on Meteosat-7, and both satellites observe the Indian subcontinent. Thus it is possible to compare the performance of VHRR and MVIRI in numerical weather prediction (NWP) models. In order to do so, the impact of Kalpana- and Meteosat-7-measured WV radiances was evaluated using analyses and forecasts of moisture, temperature, geopotential and winds, using the European Centre for Medium-range Weather Forecasts (ECMWF) NWP model. Compared with experiments using Meteosat-7, the experiments using Kalpana WV radiances show a similar fit to all observations and produce very similar forecasts.

Effect of TAG composition on performance of low saturate shortenings in puff pastry

Four blends formulated with low saturated fatty acid content, with the saturated component rich in stearic acid, were prepared from shea stearin, interesterified shea stearin, fully hardened soybean oil and high oleic sunflower oil in order to study their performance as shortenings in puff pastry products. The blends had a low saturated fatty acid content (30.1 ± 1.1%) compared to butter (65.9%). Saturates in the four blends examined came mainly from SSS, SOS, SSO and SOO. Puff pastry prepared from the blend that contained SOS as the main source of saturates had better properties than the other blends. It was similar to butter in compressibility of the baked product. The β-polymorphic form was present in all blends, although blends containing the highest levels of SSS also showed some β′ crystals.