Rheological properties of frozen concentrated orange juice (FCOJ) as a function of concentration and subzero temperatures

Data on flow properties of Frozen Concentrated Orange Juice (FCOJ) produced from oranges cv. Pera-Rio (65.04 Brix, 8.8% w/w pulp content, 2.5% w/w pectin, 3.84% citric acid, 1.293 g cm(-3)) from -18 to 0 degrees C were fitted with appropriate predictive models. The power law model was found to be the most appropriate to fit the flow curves obtained for FCOJ between 46.56 and 65.04 degrees Brix. In higher concentrations, thixotropy was observed and showed more temperature dependence. A single equation combining Arrhenius and exponential relationships was applied to describe the temperature effect and shear rate on the quantity of breakdown of FCOJ.

Viscoelasticity of frozen/thawed egg yolk

Dynamic rheological measurements indicate that the gel formed during freezing is based on physical aggregation rather than chemical binding, with a nonhomogeneous structure. The gelation was highly dependent on frozen storage temperature in the range -10 to -14 degrees C, but there was no appreciable difference in the range -14 to -24 degrees C. When yolk was maintained motionless and supercooled at -10 degrees C and -12 degrees C for 23 hr, no change in the complex modulus, G*, was observed, but there was a considerable increase when yolk was disturbed and became frozen at the same temperatures for the same time.

Behavior of overhead transmission line parameters on the presence of ground-wires

Initially this paper shows the ground wire reduction process for generic multiphase transmission lines and after, the ground wire reduction process for a specilic 440-kV three-phase overhead transmission line. Following this, the influence of the ground wire reduction process considering two situations is shown: first, considering frequency independence and second, when these parameters are considered as frequency dependent. This paper presents analytical results for generic multiphase transmission lines. For a specific 440-kV three-phase overhead transmission line, analytical and graphic results are shown considering real data for every frequency between 10 Hz and 1 MHz.

GROUND-STATE-ENERGY OF SINGULAR POTENTIALS

It is shown that for singular potentials of the form lambda/r(alpha),the asymptotic form of the wave function both at r --> infinity and r --> 0 plays an important role. Using a wave function having the correct asymptotic behavior for the potential lambda/r(4), it is, shown that it gives the exact ground-state energy for this potential when lambda --> 0, as given earlier by Harrell [Ann. Phys. (NY) 105, 379 (1977)]. For other values of the coupling parameter X, a trial basis;set of wave functions which also satisfy the correct boundary conditions at r --> infinity and r --> 0 are used to find the ground-state energy of the singular potential lambda/r(4) It is shown that the obtained eigenvalues are in excellent agreement with their exact ones for a very large range of lambda values.

Strategy to detect ground control in digital images

The identification of ground control on photographs or images is usually carried out by a human operator, who uses his natural skills to make interpretations. In Digital Photogrammetry, which uses techniques of digital image processing extraction of ground control can be automated by using an approach based on relational matching and a heuristic that uses the analytical relation between straight features of object space and its homologous in the image space. A build-in self-diagnosis is also used in this method. It is based on implementation of data snooping statistic test in the process of spatial resection using the Iterated Extended Kalman Filtering (IEKF). The aim of this paper is to present the basic principles of the proposed approach and results based on real data.

Viscoelasticity of frozen/thawed egg yolk as affected by salts, sucrose and glycerol

Based on dynamic rheological measurements, sucrose, glycerol and magnesium chloride (MgCl2) prevented egg yolk gelation at concentrations of 2% and higher, These additives showed improved cryoprotectant effects as their concentrations were increased, Sodium chloride (NaCl) at higher than 2% also prevented gelation but at 10%, it caused a considerable increase in viscosity of unfrozen yolk, Calcium chloride (CaCl2) showed an opposite effect, promoting protein coagulation before freezing, Samples with 2% CaCl2 gelled completely after 36h at -24 degrees C, Before freezing, potassium chloride (KCl) in the range 2-10% had an effect similar to that of NaCl, However, after freezing its effect changed, Yolk with 2% KCl, frozen 36h at -24 degrees C, showed very elastic behavior.