Mid-Holocene climates of the Americas: a dynamical response to changed seasonality

Simulations of the climatic response to mid-Holocene (6 ka BP) orbital forcing with two coupled ocean–atmosphere models (FOAM and CSM) show enhancement of monsoonal precipitation in parts of the American Southwest, Central America and northernmost South America during Northern Hemisphere summer. The enhanced onshore flow that brings precipitation into Central America is caused by a northward displacement of the inter-tropical convergence zone, driven by cooling of the equatorial and warming of the northern subtropical and mid-latitude ocean. Ocean feedbacks also enhance precipitation over the American Southwest, although the increase in monsoon precipitation there is largely driven by increases in land-surface temperature. The northward shift in the equatorial precipitation band that causes enhanced precipitation in Central America and the American Southwest has a negative feedback effect on monsoonal precipitation in northern South America. The simulations demonstrate that mid-Holocene aridity in the mid-continent of North America is dynamically linked to the orbitally induced enhancement of the summer monsoon in the American Southwest, with a spatial structure (wet in the Southwest and dry in the mid-continent) similar to that found in strong monsoon years today. Changes in winter precipitation along the west coast of North America, in Central America and along the Gulf Coast, caused by southward-displacement of the westerly storm tracks, indicate that changes in the Northern Hemisphere winter monsoon also play a role in regional climate changes during the mid-Holocene. Although the simulations with FOAM and CSM differ in detail, the general mechanisms and patterns are common to both. The model results thus provide a coherent dynamical explanation for regional patterns of increased or decreased aridity shown by vegetation, lake status and aeolian data from the Americas

Freshwater and heat transports from global ocean synthesis

[1] An eddy-permitting ¼° global ocean reanalysis based on the Operational Met Office FOAM data assimilation system has been run for 1989–2010 forced by ERA-Interim meteorology. Freshwater and heat transports are compared with published estimates globally and in each basin, with special focus on the Atlantic. The meridional transports agree with observations within errors at most locations, but where eddies are active the transports by the mean flow are nearly always in better agreement than the total transports. Eddy transports are down gradient and are enhanced relative to a free run. They may oppose or reinforce mean transports and provide 40–50% of the total transport near midlatitude fronts, where eddies with time scales <1 month provide up to 15%. Basin-scale freshwater convergences are calculated with the Arctic/Atlantic, Indian, and Pacific oceans north of 32°S, all implying net evaporation of 0.33 ± 0.04 Sv, 0.65 ± 0.07 Sv, and 0.09 ± 0.04 Sv, respectively, within the uncertainty of observations in the Atlantic and Pacific. The Indian is more evaporative and the Southern Ocean has more precipitation (1.07 Sv). Air-sea fluxes are modified by assimilation influencing turbulent heat fluxes and evaporation. Generally, surface and assimilation fluxes together match the meridional transports, indicating that the reanalysis is close to a steady state. Atlantic overturning and gyre transports are assessed with overturning freshwater transports southward at all latitudes. At 26°N eddy transports are negligible, overturning transport is 0.67 ± 0.19 Sv southward and gyre transport is 0.44 ± 0.17 Sv northward, with divergence between 26°N and the Bering Strait of 0.13 ± 0.23 Sv over 2004–2010.

Optimizing mixing during the sponge cake manufacturing process

Sponge cakes have traditionally been manufactured using multistage mixing methods to enhance potential foam formation by the eggs. Today, use of all-in (single-stage) mixing methods is superseding multistage methods for large-scale batter preparation to reduce costs and production time. In this study, multistage and all-in mixing procedures and three final high-speed mixing times (3, 5, and 15 min) for sponge cake production were tested to optimize a mixing method for pilot-scale research. Mixing for 3 min produced batters with higher relative density values than did longer mixing times. These batters generated well-aerated cakes with high volume and low hardness. In contrast, after 5 and 15 min of high-speed mixing, batters with lower relative density and higher viscosity values were produced. Although higher bubble incorporation and retention were observed, longer mixing times produced better developed gluten networks, which stiffened the batters and inhibited bubble expansion during mixing. As a result, these batters did not expand properly and produced cakes with low volume, dense crumb, and high hardness values. Results for all-in mixing were similar to those for the multistage mixing procedure in terms of the physical properties of batters and cakes (i.e., relative density, elastic moduli, volume, total cell area, hardness, etc.). These results suggest the all-in mixing procedure with a final high-speed mixing time of 3 min is an appropriate mixing method for pilot-scale sponge cake production. The advantages of this method are reduced energy costs and production time.

Production of milk foams by steam injection: the effects of steam pressure and nozzle design

Foam properties depend on the physico-chemical characteristics of the continuous phase, the method of production and process conditions employed; however the preparation of barista-style milk foams in coffee shops by injection of steam uses milk as its main ingredient which limits the control of foam properties by changing the biochemical characteristics of the continuous phase. Therefore, the control of process conditions and nozzle design are the only ways available to produce foams with diverse properties. Milk foams were produced employing different steam pressures (100-280 kPa gauge) and nozzle designs (ejector, plunging-jet and confined-jet nozzles). The foamability of milk, and the stability, bubble size and texture of the foams were investigated. Variations in steam pressure and nozzle design changed the hydrodynamic conditions during foam production, resulting in foams having a range of properties. Steam pressure influenced foam characteristics, although the net effect depended on the nozzle design used. These results suggest that, in addition to the physicochemical determinants of milk, the foam properties can also be controlled by changing the steam pressure and nozzle design.