Statistical quality control charts on attributes in fish processing technology

Apart from the use of statistical quality control chart for variables or attributes of food products in a food processing industry, the application of these charts for attributes of fishery products is explained. Statistical quality control chart for fraction defectives is explained by noting defective fish sausages per shift from a sausage industry while control chart for number of defectives is illustrated for number of defective fish cans in each hour of its production of a canning industry. C-chart is another type of control chart which is explained here for number of defects per single fish fillet sampled a1l random for every five minutes in a processing industry. These statistical quality control charts help in the more economic use of resource, time and labour than control charts for variables of products. Also control charts for attributes exhibit the quality history of finished products at different times of production thereby minimizing the risk of consumer rejection.

Marketing of value-added products from silver carp and involvement of rural people in the production and marketing chain

Cost-profit analysis and market testing of some value-added products from silver carp such as fish mince block, fish sausage, fish ball, fish stick and fish burger were analyzed during April 2001 to March 2002. The study also explored the possibility to involve rural low-income people in the production and marketing of such products. The production of silver carp was higher in greater Jessore and Mymensingh districts but the price remained low during the peak-harvesting season in October to November. The price varied with size of the fish, season, market characteristics and effective demand of the buyers. Price of about 500 g size fish was found to be Tk. 20-25/kg in the rural markets. The average size of fish in the rural markets was 3S0-550 g while that in the urban markets it was 700-1,200 g. The cost of production of the value added products and profit margin were assessed on the basis of market price of the raw material as well as that of the finished products, transportation, storage and marketing costs. The profit margins of 34%, 39%, 81% and 31% of their sales price were obtained for fish sausage, fish ball, fish stick and fish burger, respectively. Actual production cost could be minimized if the fish is purchased directly from the farmers. Consumer's acceptance and marketability tests showed that both rural and urban people preferred fish ball than fish sausage. However, response towards the taste, flavor and color of fish ball and fish sausage was found to vary with occupations and age of the consumers. A correlation was observed between age group and acceptance of new products. Fish ball, fish stick and fish burger were found to be the most preferable items to the farmers because of easy formulation process with common utensils. Good marketing linkage and requirement of capital had been identified as the prerequisites for operating small-scale business on value-added fish products.

Studies on the suitability of producing value-added products from silver carp, Hypophthalmichthys molitrix

Silver carp, Hypophthalmichthys molitrix is contributing significantly to the total production of fish through aquaculture in Bangladesh. However, its low market price has become a serious concern to the fish farmers. The suitability of silver carp mince for the production of various value-added products (VAPs) - surimi, fish sausage, fish burger and fish stick was studied during April-September 2000 to ensure more appropriate and profitable utilization of silver carp. Surimi/frozen mince block was produced by washing the silver carp mince with 0.1% NaCl for 7-8 min (4-5 min agitation and 3-4 min settling). A two-step heating schedule for incubation at 50°C for 2 h and cooking at 95°C for 30 min gave high textured good quality consumer product. With the addition of cryoprotectants, surimi could be kept frozen for 5 months without loosing [sic] much of its textural and sensory qualities. Mince-mix and a batter with different ingredients and spices were formulated to produce fish burger using potato smash as the binding agent. Fish flake-mix and a batter with different ingredients and spices were formulated to prepare fish stick using both potato starch and potato smash as filler ingredients. Unwashed and washed frozen mince block or fresh flesh of silver carp was used to prepare fish sausage by heating at 100°C for 1 h after incubating at 50°C for 2 h. A spice-mix formulated with various local spices at the rate of 1.0-1.2% gave good texture and flavor to the sausage. A good-appeared sausage-pink color was developed by combining three food-grade colors of asthaxanthin. Products prepared with potato starch, potato smash and rice smash had an acceptable bacterial load in refrigeration (5°C) for up to 8 days and in room temperature (28°C) for up to 3 days. No coliform bacteria were found in the products prepared.

Biomimetic pattern recognition theory and its applications

Biomimetic pattern recogntion (BPR), which is based on "cognition" instead of "classification", is much closer to the function of human being. The basis of BPR is the Principle of homology-continuity (PHC), which means the difference between two samples of the same class must be gradually changed. The aim of BPR is to find an optimal covering in the feature space, which emphasizes the "similarity" among homologous group members, rather than "division" in traditional pattern recognition. Some applications of BPR are surveyed, in which the results of BPR are much better than the results of Support Vector Machine. A novel neuron model, Hyper sausage neuron (HSN), is shown as a kind of covering units in BPR. The mathematical description of HSN is given and the 2-dimensional discriminant boundary of HSN is shown. In two special cases, in which samples are distributed in a line segment and a circle, both the HSN networks and RBF networks are used for covering. The results show that HSN networks act better than RBF networks in generalization, especially for small sample set, which are consonant with the results of the applications of BPR. And a brief explanation of the HSN networks' advantages in covering general distributed samples is also given.

Double synaptic weight neuron theory and its application

In this paper, a novel mathematical model of neuron-Double Synaptic Weight Neuron (DSWN)(l) is presented. The DSWN can simulate many kinds of neuron architectures, including Radial-Basis-Function (RBF), Hyper Sausage and Hyper Ellipsoid models, etc. Moreover, this new model has been implemented in the new CASSANN-II neurocomputer that can be used to form various types of neural networks with multiple mathematical models of neurons. The flexibility of the DSWN has also been described in constructing neural networks. Based on the theory of Biomimetic Pattern Recognition (BPR) and high-dimensional space covering, a recognition system of omni directionally oriented rigid objects on the horizontal surface and a face recognition system had been implemented on CASSANN-II neurocomputer. In these two special cases, the result showed DSWN neural network had great potential in pattern recognition.

Geometrical learning, descriptive geometry, and biomimetic pattern recognition

Studies on learning problems from geometry perspective have attracted an ever increasing attention in machine learning, leaded by achievements on information geometry. This paper proposes a different geometrical learning from the perspective of high-dimensional descriptive geometry. Geometrical properties of high-dimensional structures underlying a set of samples are learned via successive projections from the higher dimension to the lower dimension until two-dimensional Euclidean plane, under guidance of the established properties and theorems in high-dimensional descriptive geometry. Specifically, we introduce a hyper sausage like geometry shape for learning samples and provides a geometrical learning algorithm for specifying the hyper sausage shapes, which is then applied to biomimetic pattern recognition. Experimental results are presented to show that the proposed approach outperforms three types of support vector machines with either a three degree polynomial kernel or a radial basis function kernel, especially in the cases of high-dimensional samples of a finite size. (c) 2005 Elsevier B.V. All rights reserved.

A DSWN-based specific-purpose neural computing system

The Double Synapse Weighted Neuron (DSWN) is a kind of general-purpose neuron model, which with the ability of configuring Hyper-sausage neuron (HSN). After introducing the design method of hardware DSWN synapse, this paper proposed a DSWN-based specific purpose neural computing device-CASSANN-IIspr. As its application, a rigid body recognition system was developed on CASSANN-IIspr, which achieved better performance than RIBF-SVMs system.

基于DSP和FPGA的火腿肠质量检测系统设计

本文研究的主要内容为基于DSP和FPGA的火腿肠质量检测系统设计。论文首先介绍了研究背景及意义和火腿肠质量检测系统原理，接着介绍了传统的专用和通用图像处理系统的结构、特点和模型，并通过分析DSP芯片以及DSP系统的特点，提出了基于DSP和FPGA芯片的实时图像处理系统。该系统不同于传统基于PC机模式的图像处理系统，发挥了DSP和FPGA两者的优势，能更好地提高图像处理系统实时性能。 其次,论述了以TMS320C6416 DSP为核心处理器实时图像处理系统的设计原理与组成，对系统主要部分的电路设计进行了详细的介绍，研究分析了高速电路设计中的几个关键问题。对系统进行了软件开发与调试，包括DSP程序设计和FPGA模块设计，并给出了FPGA各个模块仿真调试结果。经系统调试与实验验证，系统工作稳定可靠,拥有很高的实时性。 最后, 在火腿肠质量检测的图像算法中，对火腿肠的鼓泡问题进行了分析和相关算法的设计。首先实现了FPGA的图像预处理，将流水线处理技术和并行处理等技术应用到电路设计中，提高了处理速度，节省了硬件开销。在DSP中采用了多种算法对火腿肠图像进行了进一步的处理，使其特征更为明显。结果表明，实现的硬件电路能够满足系统功能和处理时间要求，同时有比较高的识别率，具有一定的参考价值。

Enhancing the health-status of processed meats through ingredient manipulation and its effects on sensory and physiochemical product attributes

An important component of this Ph.D. thesis was to determine the European consumers’ views on processed meats and bioactive compounds. Thus a survey gathered information form over 500 respondents and explored their perceptions on the healthiness and purchase-ability for both traditional and functional processed meats. This study found that the consumer was distrustful towards processed meat, especially high salt and fat content. Consumers were found to be very pro-bioactive compounds in yogurt style products but unsure of their feelings on the idea of them in meat based products, which is likely due to the lack of familiarity to these products. The work in this thesis also centred on the applied acceptable reduction of salt and fat in terms of consumer sensory analysis. The products chosen ranged in the degree of comminution, from a coarse beef patty to a more fine emulsion style breakfast sausage and frankfurter. A full factorial design was implemented which saw the production of twenty beef patties with varying concentrations of fat (30%, 40%, 50%, 60% w/w) and salt (0.5%, 0.75%, 1.0%, 1.25%, 1.5% w/w). Twenty eight sausage were also produced with varying concentrations of fat (22.5%, 27.5%, 32.5%, 37.5% w/w) and salt (0.8%, 1%, 1.2%, 1.4%, 1.6%, 2%, 2.4% w/w). Finally, twenty different frankfurters formulations were produced with varying concentrations of fat (10%, 15%, 20%, 25% w/w) and salt (1%, 1.5%, 2%, 2.5%, 3% w/w). From these products it was found that the most consumer acceptable beef patty was that containing 40% fat with a salt level of 1%. This is a 20% decrease in fat and a 50% decrease in salt levels when compared to commercial patty available in Ireland and the UK. For sausages, salt reduced products were rated by the consumers as paler in colour, more tender and with greater meat flavour than higher salt containing products. The sausages containing 1.4 % and 1.0 % salt were significantly (P<0.01) found to be more acceptable to consumers than other salt levels. Frankfurter salt levels below 1.5% were shown to have a negative effect on consumer acceptability, with 2.5% salt concentration being the most accepted (P<0.001) by consumers. Samples containing less fat and salt were found to be tougher, less juicy and had greater cooking losses. Thus salt perception is very important for consumer acceptability, but fat levels can be potentially reduced without significantly affecting overall acceptability. Overall it can be summarised that the consumer acceptability of salt and fat reduced processed meats depends very much on the product and generalisations cannot be assumed. The study of bio-actives in processed meat products found that the reduced salt/fat patties fortified with CoQ10 were rated as more acceptable than commercially available products for beef patties. The reduced fat and salt, as well as the CoQ10 fortified, sausages were found to compare quite well to their commercial counterparts for overall acceptability, whereas commercial frankfurters were found to be the more favoured in comparison to reduced fat and CoQ10 fortified Frankfurters.

Observational Evidence for Mode Coupling in the Chromospheric Network

Oscillations in network bright points (NBPs) are studied at a variety of chromospheric heights. In particular, the three-dimensional variation of NBP oscillations is studied using image segmentation and cross-correlation analysis between images taken in light of Ca II K3, Ha core, Mg I b2, and Mg I b1-0.4 Å. Wavelet analysis is used to isolate wave packets in time and to search for height-dependent time delays that result from upward- or downward-directed traveling waves. In each NBP studied, we find evidence for kink-mode waves (1.3, 1.9 mHz), traveling up through the chromosphere and coupling with sausage-mode waves (2.6, 3.8 mHz). This provides a means for depositing energy in the upper chromosphere. We also find evidence for other upward- and downward-propagating waves in the 1.3-4.6 mHz range. Some oscillations do not correspond to traveling waves, and we attribute these to waves generated in neighboring regions.

Transition region velocity oscillations observed by EUNIS-06

Spectroscopic measurements of NOAA AR 10871, obtained with the Extreme Ultraviolet Normal Incidence Spectrograph (EUNIS) sounding rocket instrument on 2006 April 12, reveal velocity oscillations in the He II 303.8 angstrom emission line formed at T approximate to 5; 10(4) K. The oscillations appear to arise in a bright active region loop arcade about 25 '' wide which crosses the EUNIS slit. The period of these transition region oscillations is 26 +/- 4 s, coupled with a velocity amplitude of +/- 10 km s(-1), detected over four complete cycles. Similar oscillations are observed in lines formed at temperatures up to T approximate to 4; 10(5) K, but we find no evidence for the coupling of these velocity oscillations with corresponding phenomena in the corona. We interpret the detected oscillations as originating from an almost purely adiabatic plasma, and infer that they are generated by the resonant transmission of MHD waves through the lower active region atmospheres. Through the use of seismological techniques, we establish that the observed velocity oscillations display wave properties most characteristic of fast body global sausage modes.

The Origin of Type I Spicule Oscillations

We use images of high spatial and temporal resolution, obtained with the Rapid Oscillations in the Solar Atmosphere instrument at the Dunn Solar Telescope, to reveal how the generation of transverse waves in Type I spicules is a direct result of longitudinal oscillations occurring in the photosphere. Here we show how pressure oscillations, with periodicities in the range of 130–440 s, manifest in small-scale photospheric magnetic bright points, and generate kink waves in the Sun’s outer atmosphere with transverse velocities approaching the local sound speed. Through comparison of our observations with advanced two-dimensional magnetohydrodynamic simulations, we provide evidence for how magnetoacoustic oscillations, generated at the solar surface, funnel upward along Type I spicule structures, before undergoing longitudinal-to-transverse mode conversion into waves at twice the initial driving frequency. The resulting kink modes are visible in chromospheric plasma, with periodicities of 65–220 s, and amplitudes often exceeding 400 km. A sausage mode oscillation also arises as a consequence of the photospheric driver, which is visible in both simulated and observational time series. We conclude that the mode conversion and period modi?cation is a direct consequence of the 90? phase shift encompassing opposite sides of the photospheric driver. The chromospheric energy ?ux of these waves are estimated to be ˜3 × 105 W m-2, which indicates that they are suf?ciently energetic to accelerate the solar wind and heat the localized corona to its multi-million degree temperatures.

Photospheric magnetic vortex structures

Using direct numerical magneto-hydrodynamic (MHD) simulations, we demonstrate the evidence of two physically different types of vortex motions in the solar photosphere. Baroclinic motions of plasma in non-magnetic granules are the primary source of vorticity in granular regions of the solar photosphere, however, there is a significantly more efficient mechanism of vorticity production in strongly magnetised intergranular lanes. These swirly motions of plasma in intergranular magnetic field concentrations could be responsible for the generation of different types of MHD wave modes, for example, kink, sausage and torsional Alfven waves. These waves could transport a relevant amount of energy from the lower solar atmosphere and contribute to coronal plasma heating.

Energy and energy flux in axisymmetric slow and fast waves

Aims: We aim to calculate the kinetic, magnetic, thermal, and total energy densities and the flux of energy in axisymmetric sausage modes. The resulting equations should contain as few parameters as possible to facilitate applicability for different observations. 

Methods: The background equilibrium is a one-dimensional cylindrical flux tube model with a piecewise constant radial density profile. This enables us to use linearised magnetohydrodynamic equations to calculate the energy densities and the flux of energy for axisymmetric sausage modes. 

Results: The equations used to calculate the energy densities and the flux of energy in axisymmetric sausage modes depend on the radius of the flux tube, the equilibrium sound and Alfvén speeds, the density of the plasma, the period and phase speed of the wave, and the radial or longitudinal components of the Lagrangian displacement at the flux tube boundary. Approximate relations for limiting cases of propagating slow and fast sausage modes are also obtained. We also obtained the dispersive first-order correction term to the phase speed for both the fundamental slow body mode under coronal conditions and the slow surface mode under photospheric conditions.

MHD Wave Modes Resolved in Fine-Scale Chromospheric Magnetic Structures

Due to its complex and dynamic fine-scale structure, the chromosphere is a particularly challenging region of the Sun's atmosphere to understand. It is now widely accepted that to model chromospheric dynamics, even on a magnetohydrodynamic (MHD) scale, while also calculating spectral line emission, one must realistically include the effects of partial ionization and radiative transfer in a multi-fluid plasma under non-LTE conditions. Accurate quantification of MHD wave energetics must befounded on a precise identification of the actual wave mode being observed. This chapter focuses on MHD kink-mode identification, MHD sausage mode identification, and MHD torsional Alfvén wave identification. It then reviews progress in determining more accurate energy flux estimations of specific MHD wave modes observed in the chromosphere. The chapter finally examines how the discovery of these MHD wave modes has helped us advance the field of chromosphericmagnetoseismology.