Texture

Breaded black pomfret (Parastromateus niager) fillets were pre-fried for 30 sec in sunflower oil and palm olein and stored at -20°C for one week prior to the final cooking. They were finally cooked by microwave, oven and deep-fat frying. Moisture loss, fat uptake, fatty acid, texture and color of the pre-fried and all completely cooked samples were evaluated. Final cooking methods resulted in the change in the fat and fatty acid composition of the pre-fried fillets. The least changes were observed in the oven cooked samples. Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in oven cooked samples were significantly (p<0.05) higher than the other cooked samples. They also had lower ratio of n-6/n-3 and lower thermal oxidation. The hardness was found highest in the final fried and lowest in the microwaved samples. Significant differences on the color of the final cooked samples were obtained among the different cooking methods.

The creep behavior and microstructures of extruded Mg 97 Zn 1 Gd 2 alloys with long period stacking ordered (LPSO) phase have been investigated. Creep properties of extruded alloys depend on pre-extrusion aging temperature; the optimum aging temperature to obtain excellent creep resistance is between 623 and 723 K. In this temperature range, a multimodal microstructure develops during subsequent extrusion at 623 K. The ¡-Mg matrix are bimodally grained; that is, it consists of fine DRXed grains and h10 10i//ED fiber-textured coarse grains. The LPSO phase grains also develop the h10 10i//ED fiber texture. Coarse block-shaped LPSO phase promotes dynamic recrystallization in ¡-Mg matrix via particle stimulated nucleation, while both fine plate-shaped LPSO phase and solute-segregated stacking faults (SFs) stimulate h10 10i//ED fiber texture evolution in the ¡-Mg matrix. The creep strength increases with increasing area fraction of the h10 10i//ED fiber textured region (coarse ¡-Mg grains and LPSO phase grains). Formation of plate-shaped LPSO phase and/or solute-segregated SFs before extrusion is most desirable for enhancing the creep properties of extruded Mg 97 Zn 1 Gd 2 alloys, due to LPSO phase-stimulated texture evolution.

Robust pattern recognition within the Bayesian framework for scene segmentation/boundary detection is oftentimes hampered by the presence of textures within natural images. In order to improve segmentation/boundary detection on natural images, it is necessary to combine multiple features e ectively. This paper introduces two algorithms for combining both color and texture features to assist boundary detection processes. One is to combine features through the surface processes and the other through the line processes. The algorithms can be generalized for combining any number of feature sets.

The area under the no-tillage system (NT) has been increasing over the last few years. Some authors indicate that stabilization of soil physical properties is reached after some years under NT while other authors debate this. The objective of this study was to determine the effect of the last crop in the rotation sequence (1st year: maize, 2nd year: soybean, 3rd year: wheat/soybean) on soil pore configuration and hydraulic properties in two different soils (site 1: loam, site 2: sandy loam) from the Argentinean Pampas region under long-term NT treatments in order to determine if stabilization of soil physical properties is reached apart from a specific time in the crop sequence. In addition, we compared two procedures for evaluating water-conducting macroporosities, and evaluated the efficiency of the pedotransfer function ROSETTA in estimating the parameters of the van Genuchten-Mualem (VGM) model in these soils. Soil pore configuration and hydraulic properties were not stable and ...

Enzymes play a vital role in baking, providing significant benefits from dough development to extending shelf life, which enhances product quality and consistency. Acting as biological catalysts, enzymes such as proteases and amylases break down proteins and starches, modifying dough rheology and improving fermentation. Lipases and oxidases further refine dough texture through emulsification and oxidation, while lipases also produce fatty acid derivatives during fermentation, contributing to the flavor and aroma of baked goods. Xylanases and cellulases optimize dough handling by altering fiber structure, and amylases help maintain moisture and texture, extending the shelf life of baked products. Ensuring regulatory compliance is essential when incorporating enzymes into baking processes, as bakers must address enzyme stability and determine appropriate dosages for reliable outcomes. Ongoing research is exploring innovative enzyme applications, including customized enzyme blends that target specific product qualities, offering new possibilities for product differentiation and innovation. In summary, enzyme-driven advancements present bakers with opportunities to improve product quality, shelf life, and consistency, while meeting industry regulations. This review emphasizes the critical impact enzymes have on dough properties and finished product characteristics, highlighting their role in driving future innovations within the baking industry.

Cereal Chem. 74(2):135-140 A phenomenological investigation was made of some physical processes that develop during an industrial baking operation of hard sweet biscuits (cookies). Samples were collected in different locations from a continuous belt oven corresponding to different baking times. The effects of time on volume, structure, weight, and color of cookies were monitored. Mechanical behavior was also investigated by submitting the cookies to a three-point bending test. The modulus of elasticity correlated well with the sensory perception of cookie crispness. By comparing the kinetics of elasticity of cookies during baking with that of the observed physical phenomena taking place, it was possible to relate the development of crispness to physical processes occurring during baking.

Todo el trabajo reflejado aquí ha sido posible por la ayuda y compromiso de mucha gente. La lista de nombres de personas que me han ayudado de una u otra manera a lo largo de estos años sería difícil de incluir aquí sin cometer el error de olvidar a alguien. Aún así, lo intentaré. En primer lugar, a mi director de tesis, sin el cual todo esto no habría sido posible, por su ayuda desde los comienzos hasta el final y por su inestimable ayuda en el campo académico, científico y personal. En segundo lugar a mi familia y amigos, por las largas ausencias e ingente cantidad de horas sin dedicarles la atención necesaria. Además, ha habido muchos amigos y compañeros que me han ayudado de una o de otra forma en algún momento de este trayecto: En los primeros años, cuando empecé en el mundo de la Informática aplicada a la sanidad, tuve el inestimable apoyo y ayuda de todo el personal del entonces Centro de Cirugía de Mínima Invasión (CCMI) donde disfruté durante un tiempo de una beca predoctoral, incorporándome

espanolEste trabajo ha tenido como objetivo principal desarrollar una metodologia para la reconstruccion tridimensional de estructuras anatomicas a partir de imagenes medicas. Dentro del proceso completo de la reconstruccion tridimensional, una de las fases mas importantes y complejas es la segmentacion de cada una de las imagenes. Por esto, nuestro trabajo se ha focalizado en la fase de segmentacion de las imagenes medicas, ya que el resultado de esta fase determina en gran medida la precision de los modelos tridimensionales. Presentamos un nuevo metodo de segmentacion basado en contornos activos que hemos llamado Contornos Activos Auto-Reconfigurables (CAAR), que son un tipo de contornos activos que se ejecutan en dos fases. En la primera fase se ejecuta un algoritmo de contorno activo cuyos resultados son comprobados y mejorados de forma automatica durante la segunda fase. Esta metodologia se basa en detectar automaticamente las zonas en las que no se ha obtenido un buen resultad...

Production of fish paté from pike perch (Sander lucioperca Bogustkaya & Naseka, 1996) and Tench (Tinca tinca L., 1758) and determination of food components. and quality parameters: In this study, pike perch and tench have been smoked according to hot smoked method. After hot smoking, filets utilizing as in the shape of fish paté aiming support to the economy. The materials were made fish paté by adding various additive after minced which is belonging to both of unskinned species filet cracks. The chemical compositions and organoleptic analysis of filet cracks and obtained fish paté were made. According to teh study results, chemical composition contents of fresh pike perch and tench were found close to each other. Amount of water content of both species after hot smoking were found decreasing. Protein rates of fish paté which is obtained tench flesh were found significant (P&lt;0,05). It has been determined that, according to organoleptic analysis results, difference between tench f...

The image processing method involves several critical steps, with image preprocessing being particularly significant. Segmentation and contour extraction on digital images are essential in fields ranging from image recognition to image enhancement in various recording devices, such as photo and video cameras. This research identifies and analyzes the main drawbacks of existing segmentation and contour extraction methods, focusing on object recognition. Not all filters effectively remove noise; some may clear areas of interest, affecting gesture recognition accuracy. Therefore, studying the impact of image preprocessing on gesture recognition outcomes is crucial for improving pattern recognition performance through more efficient preprocessing methods. This study seeks to find an optimal solution by detecting specific features during the preprocessing stage that directly influence gesture recognition accuracy. This research is a key component of the AP19175452 project, funded by the ministry of science and higher education. The project aims to create automated interpretation systems for Kazakh sign language, promoting inclusivity and technological innovation in communication aids. By addressing these challenges, the study contributes to the development of more robust and adaptive image preprocessing techniques for gesture recognition systems.

Fat reduction in Cheddar cheese resulted in an increase in viscoelasticity as evidenced by increases in G' and G". Proteolysis during ripening led to softening of all cheeses and thus decreases in G' and G" for cheeses containing 34, 27, and 20% fat. Cheese with 13% fat showed a decrease in G' upon ripening, but no change in G". This lack of change in viscous behavior may be important to the texture of reduced-fat Cheddar cheese and overall acceptability. Dynamic rheological testing was helpful in understanding rheological behavior associated with fat reduction in cheese.

Despite increasing interest in food texture and how it affects primate masticatory systems, little quantitative work has been done in this area. We discuss a method to quantify physical properties of primate food items. To demonstrate its utility, we performed fracture experiments on a sample of adult coleopterans (to approximate a “hard-object” insectivorous diet), larval lepidoterans (to approximate a “soft-object”

The present work aimed to study kinetics of osmotic dehydration of seedless guava in terms of solid gain and water loss, which was evaluated at three sucrose concentration levels (30, 40 and 50% w/w), three temperature levels of osmotic solution (30, 40 and 50ºC) for 240 min. The experimental data was fitted to different empirical kinetic models including Peleg, Page and Azuara. Determination of coefficient (R 2 ), root mean square error (RMSE) and mean relative deviation modulus (E) were used for determination of the best suitable model. The present work shows that the Peleg empirical model satisfactorily described the dehydration kinetics with the highest R 2 (>0.95) and the lowest RMSE (<0.003) and E (<5.20%). Moreover, the effect of solution concentration and temperature was also studied and it was found that initial water loss and solid gain are related to solution concentration and temperature whereas equilibrium contents are related to sucrose concentration. From the experimental data it is possible to estimate the equilibrium content of water and solid.

The effects of blanching treatment on peroxidase inactivation, colour and texture of pumpkin (Cucurbita maxima L.) were studied in the temperature range of 75-95 °C. Peroxidase inactivation followed a first-order Arrhenius model, where the activation energy and rate of the reaction at a reference temperature of 85 °C were 86.20 ± 5.57 kJ mol À1 and 0.27 ± 0.01 min À1 , respectively. During blanching, pumpkin became darker and softer with processing time. The degradation of colour (evaluated throughout CIE L * a * b * colour system, with chroma index and total colour difference) and texture parameters (firmness and energy) showed a fractional conversion model kinetics, being the temperature effect on kinetic parameters well described by the Arrhenius law. The results of this work are a good tool to further optimise pumpkin blanching conditions.

In this report the temperature dependence of the coefficient of electronic polarizability ( i ) is determined by means of the thermal expansion coefficient ͑␤͒ and ordinary/extraordinary refractive indexes measurements near the calamitic nematic-isotropic phase transition in a lyotropic mixture of sodium decylsulphonate, decanol, and water. These parameters ͑ i and ␤͒ were related to the extraordinary and ordinary refractive indexes via the temperature derivative of the Vuks's equation. The results showed that near the nematic-isotropic phase transition, the measured value of i was found to be about two orders of magnitude smaller than that obtained for thermotropic, showing a remarkable difference in the molecular electronic polarizability strength between lyotropic and thermotropic liquid crystals.

El principal objetivo de la presente tesis doctoral ha sido evaluar la calidad nutricional y funcional de distintas frutas citricas, clementinas y naranjas pigmentadas, mediante el estudio de su contenido en nutrientes y compuestos bioactivos, asi como la evaluacion de su actividad biologica antioxidante. Para su cumplimiento se han desarrollado dos estudios. El primer estudio se ha centrado en el analisis de tres variedades extra precoces de clementinas, Citrus clementina Hort. Ex Tan. Basol, Clemenrubi y Clemensoon recolectadas en dos estados de maduracion diferentes, estado de maduracion intermedio y estado de maduracion organoleptico, correspondientes a las campanas de otono de tres anos consecutivos, 2011 a 2013. El segundo estudio se centro en el analisis de dos variedades y cuatro tipos de naranja pigmentada, Sanguinelli Citrus sinensis L. cv Sanguinelli y Tarocco Citrus sinensis L. cv Tarocco, Tarocco Rosso, Tarocco T. 70 y Tarocco T. 100, las cuales fueron recolectadas en t...

SŁOWA KLUCZOWE: wysokorozdzielcze zobrazowania satelitarne RapidEye, analiza obiektowa obrazu (OBIA), segmentacja, eCognition, pokrycie terenu STRESZCZENIE: Wraz z rozwojem teledetekcji i wysokorozdzielczych obrazów satelitarnych istotnym wyzwaniem dla współczesnych badań stało się zautomatyzowanie procesu klasyfikacji pozyskiwanych danych. Jedną z bardzo szybko rozwijających się metod automatycznej klasyfikacji jest analiza obiektowa obrazu (OBIA, ang. Object Based Image Analysis). Celem pracy było wykorzystanie metody OBIA w przygotowaniu aktualnej mapy pokrycia terenu będącej ważnym elementem dokumentacji niezbędnej dla studium uwarunkowań budowy nowej hydroelektrowni na środkowym odcinku Wisły. W pracy wykorzystano wysokorozdzielcze zobrazowania satelitarne RapidEye (5 kanałów spektralnych, w tym dwa w zakresie NIR) pokrywające obszar około 5.300 km 2 oraz oprogramowanie eCognition (TRIMBLE Geospatial) a także warstwy informacyjne GIS. W wyniku przeprowadzonych analiz uzyskano mapę pokrycia terenu reprezentowaną przez 29 klas. Największą powierzchnię terenu badań zajmują obszary użytkowane rolniczo (59.5%, z czego 35.5% grunty orne) oraz lasy (29.1%, z czego 21.4% drzewostany iglaste), co świadczy o charakterze tej jednostki fizjograficznej. Analiza dokładności uzyskanych wyników wykazała, iż metoda OBIA daje bardzo dobre rezultaty (współczynnik Kappa równy 0.8) w daleko zautomatyzowanym procesie generowania aktualny map pokrycia terenu dla obszarów centralnej Polski na podstawie obrazów satelitarnych RapidEye.

Las concentraciones de arsénico en termoformados fueron detectables en el rango de las partes por billón mientras que las películas flexibles fueron no detectables. Hoy en día, no existe una normativa vigente que establezca los valores permitidos de Arsénico para los biopolímeros analizados.

Hyperspectral imaging has continued to be exploited in various fields for its offer of gain in accuracy, despite the cost and complexity of its acquisition. However, accuracy must be maintained in all processing chain for the potential to be optimally exploited. A spectrum is a continuous function over the wavelengths and it must be processed as such. Taking that into consideration, in this article, a statistical processing of hyperspectral images is proposed. The statistics is based on the Kullback-Leibler pseudo-divergence measure, which incorporates the mathematical definition of a spectrum as a continuous function. The interest of these statistics is then demonstrated through a task of spectral texture discrimination.

Hyperspectral imaging has continued to be exploited in various fields for its offer of gain in accuracy, despite the cost and complexity of its acquisition. However, accuracy must be maintained in all processing chain for the potential to be optimally exploited. A spectrum is a continuous function over the wavelengths and it must be processed as such. Taking that into consideration, in this article, a statistical processing of hyperspectral images is proposed. The statistics is based on the Kullback-Leibler pseudo-divergence measure, which incorporates the mathematical definition of a spectrum as a continuous function. The interest of these statistics is then demonstrated through a task of spectral texture discrimination.

A new hyperspectral texture descriptor, Relative Spectral Difference Occurrence Matrix (RSDOM) is proposed. Developed in a metrological framework, it simultaneously considers the distribution of spectra and their spatial arrangement in the hyperspectral image. It is generic and adapted for any number of spectral band or range. As validation, a texture classification scheme is applied on HyTexiLa dataset using RSDOM. The obtained accuracy is excellent (95.6%), comparable to Opponent Band Local Binary Pattern (OBLBP) but at a much-reduced feature size (0.1% of OBLBP's).

La mesure de similarite entre deux zones couleur reste une question ouverte sans outils metrologiques. Dans ce travail, nous proposons une mesure de similarite prenant en compte l&#39;aspect vectoriel et perceptuel de la donnee couleur, avec l&#39;idee de tendre vers une metrologie adaptee. La distribution des couleurs presentes est consideree sous la forme d&#39;une ellipsoide dans l&#39;espace recommande pour les mesures de difference couleur. Une divergence de Kullback-Leibler permet ensuite d&#39;estimer la similarite entre les deux distributions. Les tests sur images de synthese, puis images reelles montrent le fort potentiel de cette approche.

A new hyperspectral texture descriptor, Relocated Spectral Difference Occurrence Matrix (rSDOM) is proposed. It assesses the distribution of spectral difference in a given neighborhood. For metrological purposes, rSDOM employs Kullback-Leibler pseudo-divergence (KLPD) for spectral difference calculation. It is generic and adapted for any spectral range and number of band. As validation, a texture classification scheme based on nearest neighbor classifier is applied on HyTexiLa dataset using rSDOM. The performance is close to Opponent Band Local Binary Pattern (OBLBP) with classification accuracy of 94.7%, but at a much-reduced feature size (0.24% of OBLBP's) and computational complexity.

The development of a spectral difference-based statistical processing of hyperspectral images is provided in this article. Kullback-Leibler pseudo-divergence function, which was specifically developed for the metrological processing of hyperspectral images, is used at the foundation of the statistics. As a demonstration of its use, the proposed statistics are used in visualising surface variability within a set of pigment patches. It is then further exploited to detect anomalies and deterioration that occur on the patches.

In this study the influence of precipitates on the mechanical properties and plastic anisotropy of an age hardenable aluminum alloy during uniaxial loading was investigated using crystal plasticity modeling. The kinetics model of Myhr et al. was used to obtain the solute and precipitate features after different cycles of aging treatment. The amounts of solute, precipitate size and volume fraction, and dislocation density varying during deformation, were used to calculate the slip system strength. An explicit term was obtained based on the elastic inclusion model for the directional dependency of internal stress developed by non-shearable rod shape precipitates. Also, a dislocation evolution model was modified to assess the anisotropic influence of non-shearable precipitate on work hardening, and the effects of solute content on the rate of dynamic recovery. It was found that the model results were in good agreement with experimental uniaxial flow stress obtained under different aging conditions. The application of the model to single crystal revealed that the precipitates can reduce crystallography anisotropy, which in part was attributed to the precipitate induced anisotropy.

The objective of the study is to improve Oklahoma Department of Transportation (ODOT) chip seal design and performance through introducing new criteria for the selection of cover aggregate and binder. These criteria will be based upon the recent technological advances in the characterization of aggregate shape and texture as well as aggregate-binder compatibility. The study evaluates the shape and texture-related index properties, as well as durability, of commonly used cover aggregates in chip seal programs in Oklahoma. Additionally, it will provide a methodology for inclusion of these characteristics as a metric in future chip seal specifications. The study includes both laboratory testing and construction and performance evaluation of chip seal test sections. The study is ongoing and is quantifying how well the newly developed performance-based uniformity coefficient (PUC) correlate with chip seal performance in Oklahoma, and if it should be incorporated into state chip seal spec...

The chemisorption properties of hydrotalcite (HT) with novel macroporous properties have been investigated for azo dye, Orange II (O-II), and compared to coprecipitated HT and their calcined derivatives. Adsorption isotherms satisfactorily fit the Langmuir model. Adsorption capacities of the layered double hydroxides (LDH) macroporous structures are very high, particularly for the calcined materials (4.34 mmol/g) compared to standard HT (0.504 mmol/g), showing that accessibility to the LDH layer surface insures better sorptive properties. For both synthetic materials, the calcination/reconstruction process gives rise to highest concentrations of adsorbed O-II and a partial intercalation of O-II molecules in the structure as shown by the expansion of the basal spacing ðd ¼ 2:4 nmÞ. Conversely, the uncalcined HT phases mainly display a surface exchange chemisorption process.

La terneza es considerada por los consumidores como uno de los atributos más importantes en el momento de la compra. Sin embargo, la falta de uniformidad, debido a factores intrínsecos (características zootécnicas y anatómicas del animal, edad, manejo, alimentación) y extrínsecos (madurado, método de cocción), es un problema prioritario en la industria cárnica. Para su mejora se pueden emplear diversos métodos mecánicos, químicos, físicos y/o enzimáticos. El objetivo de este trabajo fue evaluar la incorporación de sales y papaína y el tratamiento de cocción-pasteurización sous vide sobre los parámetros tecnológicos, cromáticos y de textura de músculo Superficial pectoralis bovino. Se utilizó un diseño factorial (2x3x2) completamente aleatorizado, siendo los factores estudiados: incorporación de KCl/NaCl (0 y 1%p/p), incorporación de papaína (0; 0,001 y 0,002g/100g carne inyectada) y tratamientos térmicos equivalentes para lograr 6D reducciones de L. monocytogenes (65°C-9min y 70°C-2min). De acuerdo con el diseño experimental, las muestras (100x30x20mm) se marinaron en una salmuera de KCl/NaCl 3%(p/p) durante 2h a 4°C; posteriormente, se inyectaron al 5%p/p con una dispersión de papaína (P3375-25G, Sigma; 0,02 y 0,04%p/p para alcanzar una concentración final de 0,001 y 0,002g/100g carne inyectada. Luego, las muestras se envasaron al vacío en bolsas cook-in, trataron térmicamente (autoclave Steriflow Barriquand mod. Microflow, Francia), y refrigeraron a 2°C hasta su análisis. Las muestras con sales y papaína tratadas a 70°C-2min presentaron los valores de pH significativamente (p<0,05) más altos. Los valores de pérdida de peso por cocción significativamente (p<0,05) superiores se obtuvieron en las muestras con papaína, con o sin adición de sales, sometidas al tratamiento a 70°C-2min; mientras que los menores se obtuvieron en las muestras sin adición de papaína, independientemente de la adición de sales o del tratamiento de cocción aplicado. Los valores de rendimiento total fueron significativamente (p<0,05) superiores en las muestras con sales y papaína (0 y 0,001%p/p) tratadas a 65°C-9min. El parámetro L* presentó valores más altos en las

This study aims to analyze the textural features extracted from microscopic images of elastomeric and plastomeric type polymer modified bitumen (PMB) including five different types and contents of polymers. Fluorescence microscopy was used to capture microscopic images from thin films of PMB samples at different magnification scales (400 •, 100 •, and 40 •). Gabor filters were utilized to extract the textural features of bitumen images. The features were used in three different query tests to quantify their representation capacity. The K nearest neighbor classifier was tested using leave-one-out cross validation. Textural analysis on the captured images provided numerical results that are in compliance with subjective visual tests.

Classification and recognition of objects is interest of many researchers. Shape is a significant feature of objects and it plays a crucial role in image classification and recognition. The present paper assumes that the features that drastically affect the adulthood classification system are the Shape features (SF) of face. Based on this, the present paper proposes a new technique of adulthood classification by extracting feature parameters of face on Integrated Texton based LBP (IT-LBP) images. The present paper evaluates LBP features on facial images. On LBP Texton Images complex shape features are evaluated on facial images for a precise age classification.LBP is a local texture operator with low computational complexity and low sensitivity to changes in illumination. Textons are considered as texture shape primitives which are located with certain placement rules. The proposed shape features represent emergent patterns showing a common property all over the image. The experimental evidence on FGnet aging database clearly indicates the significance and accuracy of the proposed classification method over the other existing methods.

A refrigerated ready-to-eat food fortified with iron (Fe) and ascorbic acid (AA) was produced using pumpkin (Cucurbita moschata Duchesne ex Poiret) and applying a dry infusion process. It was observed that the presence of both Fe and AA in the vegetable matrix (control system) produced the browning of the product. The edible coatings application based on k-carrageenan or tapioca starch was proposed in order to improve the product stability. The AA degradation in the tissue was significantly reduced in the pumpkin with a starch-based coating. The result of an "in vitro" gastric and intestinal digestion assay indicated that when Fe was in the coating, Fe solubility at pH 2 was lower than control and tended to improve at pH 8. It was interpreted as a better accessibility of Fe at intestinal lumen level, and moreover, it could avoid gastric side effects. The products obtained were safe from microbiological view point and presented a satisfactory color and texture. Industrial relevance: The formulation of food fortified with iron (Fe) represents a challenge from nutritional as well as technological view point because the reactivity of this mineral with other food matrix nutrients. This work proposes the elaboration of a vegetal refrigerated food, ready to eat, fortified with Fe and ascorbic acid (AA). The pumpkin was selected as raw material due its high consume and availability, proper nutritional characteristics and low cost. The dry infusion technique applied is sustainable, economic and with a minimal use of drinking water. In addition, biopolymer-based edible coatings were applied as an emerging technology for the carrying of micronutrients. It was demonstrated that when an edible coating was performed, the color and AA retention were improved and the Fe accessibility at pH of lumen intestinal trended to be higher. This study shows that the production of fortified pumpkin is simple and transferable to the food industry, and constituting a contribution from the food technology to the innovation of processes and formulation of a functional food fortified with Fe.

A refrigerated ready-to-eat food fortified with iron (Fe) and ascorbic acid (AA) was produced using pumpkin (Cucurbita moschata Duchesne ex Poiret) and applying a dry infusion process. It was observed that the presence of both Fe and AA in the vegetable matrix (control system) produced the browning of the product. The edible coatings application based on k-carrageenan or tapioca starch was proposed in order to improve the product stability. The AA degradation in the tissue was significantly reduced in the pumpkin with a starch-based coating. The result of an "in vitro" gastric and intestinal digestion assay indicated that when Fe was in the coating, Fe solubility at pH 2 was lower than control and tended to improve at pH 8. It was interpreted as a better accessibility of Fe at intestinal lumen level, and moreover, it could avoid gastric side effects. The products obtained were safe from microbiological view point and presented a satisfactory color and texture. Industrial relevance: The formulation of food fortified with iron (Fe) represents a challenge from nutritional as well as technological view point because the reactivity of this mineral with other food matrix nutrients. This work proposes the elaboration of a vegetal refrigerated food, ready to eat, fortified with Fe and ascorbic acid (AA). The pumpkin was selected as raw material due its high consume and availability, proper nutritional characteristics and low cost. The dry infusion technique applied is sustainable, economic and with a minimal use of drinking water. In addition, biopolymer-based edible coatings were applied as an emerging technology for the carrying of micronutrients. It was demonstrated that when an edible coating was performed, the color and AA retention were improved and the Fe accessibility at pH of lumen intestinal trended to be higher. This study shows that the production of fortified pumpkin is simple and transferable to the food industry, and constituting a contribution from the food technology to the innovation of processes and formulation of a functional food fortified with Fe.

In food science, water sorption isotherms are often used to understand the stability of food preserved in different conditions. Water activity is defined as the ratio of the vapor pressure of water in a material (p) to the vapor pressure of pure water (po) at the same temperature. In food, water activity (aw) explains how water affects the rate of microbial growth and many other chemical reactions. The paper aimed to study aw as an indicator of structuring the hysteresis cycle, its role in the changes that occur in several dried fruits in the Albanian market and to reach the hysteresis cycle through the determination of aw values in adequate conditions. Referring to physico-chemical indicators as protein, fat, and acidity, they were found to be within the limits allowed by law. So, there was no visible impact on the change of these indicators during the storage period. From the results obtained for walnuts as a specific case, it was observed that due to the dependence of moisture content on aw, the adsorption/desorption isotherms do not overlap, which refers precisely to the hysteresis cycle. It was possible to obtain a second-order desorption isotherm, with a very good approximation.

The quality of main chocolates traded in Peru was measurement in different aspects. Physical: color (C*, H*, WI), hardness and particle size; and physico-chemical: water activity (wa), moisture, fat and ash, according to the information in labeling. The thirty-experimental unit of chocolate (imported, local market, dark and milk chocolate) by experimental methods, were randomly purchased out from different stores holding business. Because of the milk content the different in color and hardness by origin, darkness had low values in color components (8.75 ± 0.94 C*, 7.60 ± 4.71 H* and 28.46 ± 0.86 WI) than milky ones (15.04 ± 2.78 C*, 34.59 ± 7.46 H*, 34.55 ± 2.87 WI) and the hardness reached a major value (914 ± 176 g at 20 ± 2 oC) than the milky ones (788 ± 220 g at 20 ± 2 oC). The particle size values, had no significance in the differences (p &lt; 0.05) between selected imported (19.1 ± 3.5 microns) and local ones (20.2 ± 1.5 microns). The 37% of the evaluated chocolate had a majo...

Özet
Tekstil ürünlerinden biri olarak, denim kumaşın yapı olarak diğer kumaşlardan farklı
olması nedeniyle, sanat malzemesi olarak olanaklarının araştırılarak, malzeme
niteliğinde kullanıp yeni deneysel tasarımlar geliştirmek makalenin amacı olarak ele
alınmıştır. Makale kapsamında yapılan uygulamalarda, denim kumaşı üzerinde
geleneksel biçimlendirme teknikleri kullanılarak sanatçılara yaratıcılığını en üst
düzeyde kullanabileceği olanakları araştırmak üzere deneyler yapılmıştır. Bu
deneylerde kesme, yapıştırma, büzme, delme, bağlama, ağartma gibi klasik biçim ve
renklendirme arayışları kullanılan yöntemler arasındadır.  Deneylerde iki ana yöntem
üzerinde çalışılmıştır. Birincisi yüzey oluşturma ve desenlendirme yöntemlerinden
olan, batik tekniklerinden shibori ile birlikte renklendirme yerine ağartma tekniğidir.
İkicisi ise denim kumaşı üzerine kil ve tutkal kullanılarak, bir yüzey üzerinde tek
başına ya da destekleyici malzemeler ile birlikte dik durarak, boyut kazanma
becerisinin sanatçıya sağlayacağı kazanımları araştırılmış ve her işlem, sonucu ile
birlikte tespit edilip raporlanmıştır. Bu deneyler sonucunda elde edilen verilerden
yararlanılarak, denim kumaşı ana malzeme olacak şekilde, deneysel sanat eserleri
oluşturulması hedeflenmiştir. 
Anahtar Kelimeler:  Denim, Tekstil Sanatı, İndigo, Plastik Sanatlar, Disiplinlerarası
Sanat. 
Abstract
Given that denim fabric is structurally distinct from other fabrics, the purpose of this
article is to investigate its potential as an art material and to create new experimental
designs by employing it. In the applications made within the purview of the article,
experiments were conducted on denim fabric using traditional shaping techniques in
order to determine the extent to which artists can exercise their creativity at the
highest level. In these experiments, cutting, bonding, shrinking, punching, tying,
bleaching, classical form and coloring searches were employed, along with others. In
the experiments, two primary methods were investigated. The first technique is
bleaching as opposed to coloring with shibori, one of the batik techniques, which is
one of the surface formation and patterning techniques. Secondly, using clay and
glue on denim fabric, the gains of the artists ability to acquire dimension by standing
upright on a surface alone or with supporting materials were investigated, and each
process and its result were determined and reported. The objective is to create
experimental artworks with denim fabric as the primary material by utilizing the data
obtained from these experiments.
Keywords:  Denim, Textile Art, Indigo, Plastic Arts, Interdisciplinary Art.

Au Maroc central, le complexe volcanique de Bou-Acila, attribué au Cambrien, se situe au-dessus des calcaires à traces d'Archéocyathidés, d'âge Géorgien. Malgré le métamorphisme de faible degré qui a affecté ces roches, la texture magmatique originelle est bien conservée. Il s'agit d'une texture doléritique, parfois porphyrique. L'assemblage minéralogique primaire de ces métavolcanites est représenté par les plagioclases, les pyroxènes et les minéraux opaques. L'essentiel de la roche est occupé par des minéraux secondaires, constitués d'albite, d'épidote, de chlorite et de calcite. D'après leurs compositions en éléments majeurs et en éléments en traces, les moins sensibles aux processus d'altération, ces roches présentent des caractères de tholéiites continentales et sont les témoins d'un épisode volcanique en site intracontinental. Ce volcanisme, ainsi que ceux reconnus dans d'autres régions du Maroc confirment l'existence d'un épisode distensif au Cambrien à l'intérieur du Gondwana.

The evolution of recrystallization texture was investigated in severely deformed Al-2.5 wt.%Mg alloy. For this purpose the alloy was cold and warm-rolled to 97% reduction in thickness at room temperature and 473 K (200 °C), respectively, using a combination of accumulative roll bonding and conventional rolling. The deformed materials were annealed at temperatures ranging between 473 K (200 °C) and 673 K (400 °C). The deformed materials showed fine lamellar structure and strong copper type texture. However, the warm-rolled material showed much stronger cube texture ({1 0 0}h0 01i) after different annealing treatments. Orientations of early recrystallized grains in partially recrystallized materials obtained after annealing for short duration revealed strong tendency for preferential nucleation of cube grains in warm-rolled as compared to the cold-rolled material. The observed preferential nucleation of cube oriented grains in warm-rolled material was attributed to more recovered structure of cube oriented grains. In contrast, strong pinning of dislocations by solute Mg atoms during cold-rolling at room temperature inhibited the recovery of cube grains and greatly diminished their preferential nucleation. The cube component was significantly strengthened with increasing annealing temperature in both cold and warmrolled materials due to the growth of the cube grains.

Legume proteins can be successfully used in bakery foods, like cookies, to obtain a protein-enriched product. A lupin extract (10 g/100 g) was added to gluten and gluten-free flours from different sources: rice, buckwheat, oat, kamut and spelt. The impact on the physical properties of the dough and cookies was evaluated for the different systems. Rice and buckwheat doughs were 20% firmer and 40% less cohesive than the others. The incorporation of lupin extract had a reduced impact on the shape parameters of the cookies, namely in terms of area and thickness. The texture differed over time and after eight weeks, the oat and buckwheat cookies enriched with lupin extract were significantly firmer than the cookies without lupin. The incorporation of lupin extract induced a certain golden-brown coloring on the cookies, making them more appealing: lightness (L*) values decreased, generally, for the cookies with lupin extract when compared to the controls. The a w and moisture content values were very low for all samples, suggesting a high stability food product. Hence, the addition of lupin extract brought some technological changes in the dough and cookies in all the flours tested but improved the final product quality which aligns with the trends in the food industry.

The effect of adding exogenous enzymes to pasta filata cheeses was studied as a method of proteolysis’ acceleration during ripening. After stretching the curd, before being turned in forms, this was divided into four portions. Three commercial proteolytic and lipolytic enzymes (Accelase® AM250 M, Promod215P and Lipomod166P) were added to the first three portions of stretched cheese, and the last one was left without treatment and served as a control. Pasta filata cheese samples were taken periodically, when fresh and after 8, 15, 30 days of ripening, for analysis. The changes in titratable acidity, pH value, dry matter, content of salt and moisture, proteic content as well as the dynamics of proteolysis were studied. Examination of the data revealed that the addition of enzymes had no significant effect on dry matter, fat, total nitrogen, salt contents of obtained cheeses. The exceptions were the titratable acidity and the content of dry matter, respectively humidity. An intensifica...

Solidification grain structure has significant impact on the final properties of welded parts using fusion welding processes. Direct simulation of grain structure at industrial scale is yet rarely reported in the literature and remains a challenge. A three-dimensional (3D) coupled Cellular Automaton (CA) e Finite Element (FE) model is presented that predicts the grain structure formation during multiple passes Gas Tungsten Arc Welding (GTAW) and Gas Metal Arc Welding (GMAW). The FE model is established in a level set (LS) approach that tracks the evolution of the metal-shielding gas interface due to the addition of metal. The FE method solves the mass, energy and momentum conservation equations for the metal plus shielding gas system based on an adaptive mesh (FE mesh). Fields are projected in a second FE mesh, named CA mesh. A CA grid made of a regular lattice of cubic cells is created to overlay the fixed CA mesh. The CA model based on the CA grid simulates the melting and growth of the grain boundaries in the liquid pool. In order to handle large computational domains while keeping reasonable computational costs, parallel computations and dynamic strategies for the allocation/deallocation of the CA grid are introduced. These strategies correspond to significant optimizations of the computer memories that are demonstrated. The 3D CAFE model is first applied to the simple configuration of single linear passes by GTAW of a duplex stainless steel URANUS 2202. It is then applied to a more persuasive example considering GMAW in spray transfer mode during multiple passes to fill a V-groove chamfer. Simulations reveal the possibility to handle domains with millions of grains in representative domain sizes while following the formation of textures that result from the growth competition among columnar grains.