1992 census of manufactures.

Mode of access: Internet.

Seventy-five receipts for pastry, cakes, and sweetmeats /

Appendix: Miscellaneous receipts.

Milling quality and protein properties of autumn-sown Chinese wheats evaluated through multi-location trials

Eight milling quality and protein properties of autumn-sown Chinese wheats were investigated using 59 cultivars and advanced lines grown in 14 locations in China from 1995 to 1998. Wide ranges of variability for all traits were observed across genotypes and locations. Genotype, location, year, and their interactions all significantly influenced most of the quality parameters. Kernel hardness, Zeleny sedimentation value, and mixograph development time were predominantly influenced by the effects of genotype. Genotype, location and genotype x location interaction were all important sources of variation for thousand kernel weight, test weight, protein content, and falling number, whereas genotype x location interaction had the largest effect on flour yield. Most of the genotypes were characterized by weak gluten strength with Zeleny sedimentation values less than 40 ml and mixograph development time shorter than 3 min. Eight groups of genotypes were recognized based on the average quality performance, grain hardness and gluten strength were the two parameters that determined the grouping, with contributions from protein content. Genotypes such as Zhongyou 16 and Annong 8903 displayed good milling quality, high grain hardness, protein content and strong gluten strength with high sedimentation value and long mixograph development time. Genotypes such as Lumai 15 and Yumai 18 were characterized by low grain hardness, protein content and weak gluten strength. Genotypes such as Yannong 15 and Chuanmai 24 were characterized by strong gluten strength with high sedimentation value and long mixograph development time, but low grain hardness and protein content lower than 12.3%. Genotypes such as Jingdong 6 and Xi'an 8 had weak gluten strength, but with high grain hardness and protein content higher than 12.2%. Five groups of locations were identified, and protein content and gluten strength were the two parameters that determined the grouping. Beijing, Shijiazhuang, Nanyang, Zhumadian and Nanjing produced wheats with medium to strong gluten strength and medium protein content, although there was still a large variation for most of the traits investigated between the locations. Wheat produced in Yantai was characterized by strong gluten strength, but with low protein content. Jinan, Anyang and Linfen locations produced wheats with medium to weak gluten strength and medium to high protein content. Wheats produced in Yangling, Zhenzhou, and Chengdu were characterized by weak gluten strength with medium to low protein content, whereas wheats produced in Xuzhou and Wuhan were characterized by weak gluten strength with low protein content. Industrial grain quality could be substantially improved through integrating knowledge of geographic genotype distribution with key location variables that affected end-use quality.

Pattern analysis on protein properties of Chinese and CIMMYT spring wheat cultivars sown in China and CIMMYT

Improvement of processing quality is a very important objective for Chinese wheat breeding programs. Twenty-five CIMMYT and Chinese spring wheat cultivars were grown at four managed conditions by CIMMYT in Cd. Obregon, Sonora, Mexico and in nine environments in China, over two successive wheat seasons from 2000 to 2002. These trials were used to identify patterns of cultivar, environment and cultivar x environment interactions, and to determine opportunities for indirect selection for protein content and the protein-quality related parameter, SDS sedimentation (SDSS) value. The cultivar Inqalab 91 showed low levels of interaction with environments in the 2000-01 crop cycle for protein content, and expressed intermediate levels for both protein content and SDSS value, across most of the environments in both years. Longmai 26 had consistently high protein content and SDSS value across environments in both years, indicating that it is possible to breed cultivars expressing high yields with good protein properties. Cluster analyses revealed that cultivars grouped differently for protein content and SDSS value. Besides photoperiod, water availability appeared to influence the ranking of cultivars for protein content and SDSS value. Temperature and soil type may underlie the observed interactions for protein content, while temperature may also be a factor associated with interactions for SDSS value. The full irrigation managed environment in Mexico, with the cultivars sown on raised beds two months later than optimum and exposing them to late heat, clustered together with the Chinese environments Huhhot, Yongning, and Hejin in the 2000-01 season for SDSS value. This indicates that there is an opportunity to exploit indirect responses to selection in the CIMMYT management environments for SDSS value with relevance for China's spring wheat regions. However, there seemed little chance for positive indirect selection in CIMMYT's managed environments for China in regard to protein content, as environments clustered distinctly. Pattern analyses permitted a sensible and useful summary for this multi environment experiment, helping in understanding natural relationships and variations in cultivar performance among the various environment groups, and assisting in the structuring of environments.

Fat Absorption in Commercial French Fries Depending on Oil Type and Coating

This study examines the effect of edible coatings, type of oil used, and cooking method on the fat content of commercially available French fries. In contrast to earlier studies that examined laboratory prepared French fries, this study assesses commercially available French fries and cooking oils. This study also measured the fat content in oven baked French fries, comparing the two cooking methods in addition to the comparisons of different coatings’ oil uptake. The findings of this study were that the type of oil used did have a significant impact on the final oil content of the uncoated and seasoned fries. The fries coated in modified food starch and fried in peanut and soy oils had what appeared to be significantly higher oil content than those fried in corn oil or baked, but the difference was not statistically significant. Additionally, fat content in French fries with hydrocollidial coatings that were prepared in corn oil were not significantly different than French fries with the same coating that were baked.

Refractometry Studies of the Optical Properties of Polymer Films and the Development of Polymer Coated Refractive Index Sensors

Sensors for real-time monitoring of environmental contaminants are essential for protecting ecosystems and human health. Refractive index sensing is a non-selective technique that can be used to measure almost any analyte. Miniaturized refractive index sensors, such as silicon-on-insulator (SOI) microring resonators are one possible platform, but require coatings selective to the analytes of interest. A homemade prism refractometer is reported and used to characterize the interactions between polymer films and liquid or vapour-phase analytes. A camera was used to capture both Fresnel reflection and total internal reflection within the prism. For thin-films (d = 10 μm - 100 μm), interference fringes were also observed. Fourier analysis of the interferogram allowed for simultaneous extraction of the average refractive index and film thickness with accuracies of ∆n = 1-7 ×10-4 and ∆d < 3-5%. The refractive indices of 29 common organic solvents as well as aqueous solutions of sodium chloride, sucrose, ethylene glycol, glycerol, and dimethylsulfoxide were measured at λ = 1550 nm. These measurements will be useful for future calibrations of near-infrared refractive index sensors. A mathematical model is presented, where the concentration of analyte adsorbed in a film can be calculated from the refractive index and thickness changes during uptake. This model can be used with Fickian diffusion models to measure the diffusion coefficients through the bulk film and at the film-substrate interface. The diffusion of water and other organic solvents into SU-8 epoxy was explored using refractometry and the diffusion coefficient of water into SU-8 is presented. Exposure of soft baked SU-8 films to acetone, acetonitrile and methanol resulted in rapid delamination. The diffusion of volatile organic compound (VOC) vapours into polydimethylsiloxane and polydimethyl-co-polydiphenylsiloxane polymers was also studied using refractometry. Diffusion and partition coefficients are reported for several analytes. As a model system, polydimethyl-co-diphenylsiloxane films were coated onto SOI microring resonators. After the development of data acquisition software, coated devices were exposed to VOCs and the refractive index response was assessed. More studies with other polymers are required to test the viability of this platform for environmental sensing applications.

Traditional Korean islanders encounters with the British navy in the 1880s: The Port Hamilton Affair of 1885-1887

This article deals with the encounters between a traditional Korean rural and island population and western military forces when the British navy occupied Geomundo, an archipelago known to them as Port Hamilton, for 22 months between 1885 and 1887. The paper first outlines the sometimes painful process of East Asian countries being opened up to trade and outside influences in the 19th century, a process sometimes urged upon them by naval weapons in this era of gunboat diplomacy. This provides the setting for the Port Hamilton Affair itself when in preparation for possible war with Russia, a British naval squadron steamed into Port Hamilton and took it without reference to the local people or their national government. After brief reference to the political consequences of this action, the focus is then on what the records from the occupation and earlier investigations by the British, who had long coveted the islands’ strategic harbour, reveal about the life of the islanders. The article considers both their traditional life, from a time rather before western travel accounts were written about the Korean mainland, and how the islanders fared under the British.

Understanding the impact of different cheese-making strategies on Mozzarella cheese properties

Le fromage Mozzarella entre dans la composition de plusieurs mets populaires d’Amérique du Nord. L’aptitude de ce fromage à être râpé et ses propriétés caractéristiques de cuisson en font un ingrédient idéal. Ces qualités sont attribuées principalement aux propriétés physiques particulières de ce fromage sous certaines conditions de cisaillement et de température. Le but de ce projet était d’évaluer l’impact de différentes stratégies couramment mises en oeuvre dans l’industrie fromagère sur la composition, la microstructure et les propriétés physiques du fromage. Diverses stratégies ont été étudiées : les conditions de filage du caillé lors du procédé de « pasta filata », l’addition de protéines sériques dénaturées, le contrôle de la minéralisation et le vieillissement du fromage. Les résultats ont démontré que le contrôle de l’intensité mécanique et thermique fournie lors du filage permettait respectivement de réduire les pertes de solides et d’améliorer la répartition de la phase aqueuse dans la matrice fromagère. L’aptitude au râpage du fromage peut être optimisée en combinant l’utilisation de plusieurs stratégies dont la réduction du calcium colloïdal, un temps de vieillissement adéquat et un râpage à basse température. Par ailleurs, des changements aux facteurs mentionnés précédemment sont apportés lors de l’ajout de protéines sériques dénaturées, ces dernières ayant un impact sur la composition et la structure du fromage. Des modèles prédictifs de l’aptitude au râpage ont été développés en sélectionnant uniquement les descripteurs de composition et de texture pertinents. La perception sensorielle du fromage cuit sur pizza et les propriétés physiques du fromage fondu ont été considérablement influencées par l’évolution physico-chimique du fromage au cours du vieillissement. L’utilisation d’une nouvelle approche pour la caractérisation des propriétés rhéologiques du fromage fondu sous fortes contraintes a permis d’établir de bonnes relations avec les descripteurs sensoriels de texture. Ce travail a permis de valider l’hypothèse que l’utilisation d’une ou plusieurs stratégies simples et accessibles pouvait être mise de l’avant afin d’optimiser les propriétés physiques du fromage Mozzarella. Cela contribue à une meilleure compréhension des facteurs pouvant être contrôlés afin de développer des fromages avec des attributs spécifiques, lorsqu’utilisés comme ingrédient.

Learning to Interpret and Generate Instructional Recipes

Thesis (Ph.D.)--University of Washington, 2016-08

Multivariate statistical modeling of an anode backing furnace - Modélisation statistique multivariée du four à cuisson des anodes utilisées dans la fabrication d'aluminium primaire

La stratégie actuelle de contrôle de la qualité de l’anode est inadéquate pour détecter les anodes défectueuses avant qu’elles ne soient installées dans les cuves d’électrolyse. Des travaux antérieurs ont porté sur la modélisation du procédé de fabrication des anodes afin de prédire leurs propriétés directement après la cuisson en utilisant des méthodes statistiques multivariées. La stratégie de carottage des anodes utilisée à l’usine partenaire fait en sorte que ce modèle ne peut être utilisé que pour prédire les propriétés des anodes cuites aux positions les plus chaudes et les plus froides du four à cuire. Le travail actuel propose une stratégie pour considérer l’histoire thermique des anodes cuites à n’importe quelle position et permettre de prédire leurs propriétés. Il est montré qu’en combinant des variables binaires pour définir l’alvéole et la position de cuisson avec les données routinières mesurées sur le four à cuire, les profils de température des anodes cuites à différentes positions peuvent être prédits. Également, ces données ont été incluses dans le modèle pour la prédiction des propriétés des anodes. Les résultats de prédiction ont été validés en effectuant du carottage supplémentaire et les performances du modèle sont concluantes pour la densité apparente et réelle, la force de compression, la réactivité à l’air et le Lc et ce peu importe la position de cuisson.

Farmers’ Market Nutrition Program Recipe Cards

These are cards giving recipes for fruit and vegetable dishes. Recipes include: confetti bean salsa, Mediterranean quinoa salad, minty watermelon cucumber salad, quick refrigerator pickles, broccoli salad, apple, cranberry and almond coleslaw, farmers’ market pasta salad, roasted beet and butter bean hummus, spinach and strawberry pecan salad, okra, avocado and tomato salad, plum-berry mint smoothie and crispy baked vegetables.

The impact of cooking methods on the nutritional quality and safety of chicken breaded nuggets

The impact of cooking methods (industrial pre-frying, deep-fat frying and baking) on the nutritional quality and safety of chicken breaded nugget samples from supermarket and commercial brands was evaluated. The changes in the quality characteristics (nutritional composition, fatty acids profile, cholesterol and salt) of the fried food and frying oil, after ten consecutive frying operations, were evaluated. The total fat content of nuggets varied between 10.9 and 22.7 g per 100 g of edible portion and the salt content ranged from 0.873 to 1.63 g per 100 g. Taking into account one portion of nuggets, the daily intake of salt can reach 49%, which can have a significant impact on the health of those who regularly consume this type of food, especially considering the prevalence of hypertension around the world. The analysed chicken breaded nuggets are rich in unsaturated fatty acids, which have been related with potential health benefits, namely regarding cardiovascular diseases. The cholesterol content of baked samples was two times higher when compared with the fried ones. The trans fatty acids and polar compounds contents of the frying oil used for frying significantly increased, but the values were still away from the maximum recommended by legal entities for its rejection. From a nutritional point of view, it is possible to conclude that the applied cooking methods can significantly influence the nutritional quality and safety of the analysed chicken breaded nuggets. This study will contribute to important knowledge on how the applied cooking methods can change the nutritional quality and safety of foods, namely of chicken nuggets, and can be very useful for dietary recommendations and nutritional assessment.

I. Nickel-Exchanged Zincosilicate Catalysts for the Oligomerization of Propylene and II. Organic SDA-Free Catalysts for the Methanol-to-Olefins Reaction

Nickel-containing catalysts are developed to oligomerize light olefins. Two nickel-containing zincosilicates (Ni-CIT-6 and Ni-Zn-MCM-41) and two nickel-containing aluminosilicates (Ni-HiAl-BEA and Ni-USY) are synthesized as catalysts to oligomerize propylene into C_3n (C₆ and C₉) products. All catalysts oligomerize propylene, with the zincosilicates demonstrating higher average selectivities to C_3n products, likely due to the reduced acidity of the Zn heteroatom.

To test whether light alkanes can be incorporated into this oligomerization reaction, a supported homogeneous catalyst is combined with Ni-containing zincosilicates. The homogeneous catalyst is included to provide dehydrogenation/hydrogenation functions. When this tandem catalyst system is evaluated using a propylene/n-butane feed, no significant integration of alkanes are observed.

Ni-containing zincosilicates are reacted with 1-butene and an equimolar propylene/1-butene mixture to study other olefinic feeds. Further, other divalent metal cations such as Mn²⁺, Co²⁺, Cu²⁺, and Zn²⁺ are exchanged onto CIT-6 samples to investigate stability and potential use for other reactions. Co-CIT-6 oligomerizes propylene, albeit less effectively than Ni-CIT-6. The other M-CIT-6 samples, while not able to oligomerize light olefins, may be useful for other reactions, such as deNO_x.

Molecular sieves are synthesized, characterized, and used to catalyze the methanol-to-olefins (MTO) reaction. The Al concentration in SSZ-13 samples is varied to investigate the effect of Al number on MTO reactivity when compared to a SAPO-34 sample with only isolated Si Brønsted acid sites. These SSZ-13 samples display reduced transient selectivity behavior and extended reaction lifetimes as Si/Al increases; attributable to fewer paired Al sites. MTO reactivity for the higher Si/Al SSZ-13s resembles the SAPO-34 sample, suggesting that both catalysts owe their stable reaction behavior to isolated Brønsted acid sites.

Zeolites CHA and RHO are prepared without the use of organic structure-directing agents (OSDAs), dealuminated by steam treatments (500°C-800°C), and evaluated as catalysts for the MTO reaction. The effects of temperature and steam partial pressure during steaming are investigated. X-ray diffraction (XRD) and Ar physisorption show that steaming causes partial structural collapse of the zeolite, with degradation increasing with steaming temperature. ²⁷Al MAS NMR spectra of steamed materials reveal the presence of tetrahedral, pentacoordinate, and hexacoordinate aluminum.

Proton forms of as-synthesized CHA (Si/Al=2.4) and RHO (Si/Al=2.8) rapidly deactivate under MTO testing conditions (400°C, atmospheric pressure). CHA samples steamed at 600°C performed best among samples tested, showing increased olefin selectivities and catalyst lifetime. Acid washing these steamed samples further improved activity. Reaction results for RHO were similar to CHA, with the RHO sample steamed at 800°C producing the highest light olefin selectivities. Catalyst lifetime and C₂-C₃ olefin selectivities increase with increasing reaction temperature for both CHA-type and RHO-type steamed samples.

Bebidas espirituosas do Algarve

Tese de Doutoramento, Química, Faculdade de Ciências e Tecnologia, Universidade do Algarve, 2016

Ladrillos elaborados con plástico reciclado (PET), para mampostería no portante

En el presente trabajo se investigó el uso de plástico reciclado para la fabricación de ladrillos para construcción de mampostería no portante. En primer lugar se realiza la caracterización de los residuos sólidos que se generan en la ciudad de Cuenca, donde el 22,7% del total recolectado es material plástico, que se desechan libremente sin un tratamiento previo. De la misma manera se investigan las características del plástico, Polientilen Tereftalato (PET) para descartar efectos nocivos al momento de incluirlos en la mezcla con los materiales tradicionales como son el cemento y agua, agregado fino. Se elaboraron ladrillos con dimensiones de 20x10x6cm con adición de PET al 10, 25, 40, 55, 65 y 70% en sustitución del árido fino. Luego se efectuó diversos ensayoscon la finalidad de compararlos con los ladrillos de arcilla cocida de uso común en la región y analizar el material para mampostería no portante según los lineamientos establecidos por las Normas Ecuatorianas. Una vez realizados los ensayos y analizada la información se obtuvo como resultado un ladrillo óptimo con 25% de adición de PET. El cual fue sometido a un análisis térmico mediante una simulación en el programa Desingnbuilder, obteniendo como resultado niveles de confort término de mejor calidad en viviendas.