Texture

Subsurface scattering within translucent objects is a complex phenomenon. Designing and rendering this kind of material requires a faithful description of their aspects as well as a realistic simulation of their interaction with light. This paper presents an efficient rendering technique of multilayered translucent objects. We present a new method for modeling and rendering such complex organic materials made up of multiple layers of variable thickness. Based on the relief texture mapping algorithm, our method calculates the single scattering contribution for this kind of material in real-time using commodity graphics hardware. Our approach needs the calculation of distances traversed by a light ray through a translucent object. This calculation is required for evaluating the attenuation of light within the material. We use a surface approximation algorithm to quickly evaluate these distances. Our whole algorithm is implemented using pixel shaders.

Shell-on eggs cooked by immersion in water at low and constant temperatures (∼60-70°C) yield yolks with very particular textures. Structure development in such unique cooking conditions is far from understood. The present study shows that egg yolk, despite its compositional complexity, follows typical gelation kinetics found in many globular proteins and that it can develop structure at temperatures as low as 56°C. It follows that yolk texture is dictated by time/ temperature combinations. Under isothermal, low temperature cooking conditions, the thickening and gelation kinetics of egg yolk follow Arrhenius-type kinetic relationships. The energy of activation of these processes was ∼470 kJ mol −1 , which agrees well with the values reported for the denaturation and gelation of the thermally labile chicken serum albumin and immunoglobulin Y. Results are related to common foodstuffs in order to allow chefs and home cooks to achieve a priori conceived textures in egg yolks.

The response of a material under uniaxial compression depends both on the bulk material properties and on the frictional effects at the sampleplaten interfact?. Three commercial cheeses (cheddar, mozzarella and processed cheese spread) were studied i n uniaxial compression. Frictional eflects at the sample surface were examined under three conditions: (1) lubrication of the sample-platen interface; (2) bonding of the sample to the instrument platens; (3) samples neither bonded nor lubricated The forces required to deform the cylindrical sample to a given strain level were highest for the bonded cases and lowest under lubricated conditions. The stress in lubricated compression, gI,, was calculated from FM(rR;hJ,

The exoskeleton of the lobster Homarus americanus is a multiphase biological composite material which consists of an organic matrix (crystalline α-chitin fibers and various types of non-crystalline proteins) and minerals (mainly calcite). In this study we discuss experimental data about the mesoscopic structure and the crystallographic texture (orientation distribution) of the α-chitin–protein fiber network in this material. The synchrotron measurements reveal very strong crystallographic textures of the α-chitin. According to these data, a large fraction of the α-chitin lattice cells is arranged with their longest axis parallel to the normal of the surface of the exoskeleton. Additionally, a smaller fraction of the α-chitin cells is oriented with their longest axis perpendicular to the cuticle surface. These structural investigations reveal the pronounced role of crystallographic orientation distributions in mineralized biological composite materials which may be of relevance for an improved understanding of biological and bio-inspired nano-composites.

In this note, a novel probe fitted to a texture analyzer was described. This probe has the ability to simultaneously measure, in real-time, dimensional changes in the swollen layer and the glassy core of hydrophilic matrices when exposed to aqueous dissolution media. The utility of this probe was demonstrated on directly compressed tablets containing polymer blends, a water soluble additive, and theophylline as a model drug. Both the erosion and swelling fronts were measured for the same tablet every hour for 12 h. The probe provided accurate thickness data of the swollen region and the glassy core, and was able to demonstrate the swelling and subsequent erosion of the tablet with time. With this method, it is possible to simultaneously measure the swelling rate of the rubbery region and the erosion rate of the glassy core without operator intervention, which provides many advantages over the conventional approaches frequently reported in the literature.

The objective of this study was to determine the effect of sodium alginate and methyl cellulose coatings on the respiration rate, firmness, acidity, pH, total soluble solids and desiccation rate of peaches. Coated and uncoated control fruits were stored at 15°C and 40% RH. Respiration rate, moisture loss, and changes in firmness, total titrable acidity, pH and total soluble solids of coated and control samples were determined at 3-day intervals. The respiration rate, moisture loss and changes in quality parameters were much lower in coated peaches as compared with the control. While the maximum acceptable shelf-life at 15°C for control samples was 15 days, the coated samples maintained their acceptability up to 21 and 24 days, respectively, with sodium alginate and methyl cellulose coating. The reduced respiration and transpiration rates as a result of coatings were considered responsible for maintaining the quality and increasing the shelf-life of peaches.

The characteristics of microstructures at various locations behind the pin tool extraction site were studied in copper after FSP that had been conducted with continuous quenching to enhance cooling rates. The substructures initially formed around the pin tool consist of very small crystallites having sizes of a few tens of nanometers. It is proposed that the processing conditions result in formation of microband structures around pin tool in the presence of severe strain heterogeneity. The microbands appear as nanoscale elongated crystallites surrounded by high-angle boundaries. The elongated crystallites transform to nearly random oriented and equiaxed grain structures by shape adjustment during the initial stages of cooling from the peak temperature. Nanocrystalline structures ∼174 nm in size were produced in OFHC copper by FSP.

La Serena cheeses, made from Merino ewes' raw milk, were high-pressure (HP)-treated at 300 or 400 MPa for 10 min at 10 1C, on days 2 or 50 of ripening. Cheeses treated by HP on day 2 showed higher pH values than control cheese on day 3, but cheeses treated by HP on days 2 or 50 and control cheese had similar pH values on day 60. Breakdown of caseins was delayed by HP treatment of cheeses on day 2. Cheeses treated by HP on day 2 showed higher levels of hydrophilic peptides, lower levels of hydrophobic peptides, lower hydrophobic peptides: hydrophilic peptides ratios, and higher total contents of free amino acids than those of control cheese. HP treatment of cheese on day 50 scarcely affected proteolysis of 60-day-old cheeses. Fracturability, hardness and elasticity values of cheeses treated by HP on day 2 were higher than those of control cheese and of cheeses treated on day 50. Cheeses treated at 400 MPa on day 2 received the lowest scores for quality of taste from panellists, whereas the rest of HP-treated cheeses did not differ from control cheese. r

The objective of this work was to evaluate the effect of adding insoluble proteins recovered from Pacific whiting surimi wash water (SWW) on the mechanical and functional properties of Alaska pollack surimi gels. Insoluble proteins from Pacific whiting SWW were added at 0 (control), 10, 30 or 50 g/kg into Alaska pollack grade FA surimi. Changes on mechanical properties, expressible water (EW) and color attributes were evaluated in pastes and gels. Results obtained showed that texture profile analysis, puncture test and EW parameters increased significantly by increasing the amount of insoluble proteins added. Although slight changes in color attributes were detected, all surimi gels remained in the same color zone. The results obtained suggest that insoluble proteins from Pacific whiting SWW could be used to improve the mechanical properties of Alaska pollack grade FA surimi gels with a minimum effect on color.

In this paper, we present an efficient coarse-tofine multiresolution framework for multidimensional scaling and demonstrate its performance on a large-scale nonlinear dimensionality reduction and embedding problem in a texture feature extraction step for the unsupervised image segmentation problem. We demonstrate both the efficiency of our multiresolution algorithm and its real interest to learn a nonlinear low-dimensional representation of the texture feature set of an image which can then subsequently be exploited in a simple clustering-based segmentation algorithm. The resulting segmentation procedure has been successfully applied on the Berkeley image database, demonstrating its efficiency compared to the best existing state-ofthe-art segmentation methods recently proposed in the literature.

This study examined the effect of adding common carp sarcoplasmic proteins (Sp-P) on the gel characteristics of threadfin bream surimi and kamaboko while maintaining constant moisture and myofibrillar levels. Based on the temperature sweep test, which is involved in heating of surimi gel from 10 to 80 • C to monitor the viscoelastic properties, at temperature range of 40 to 50 • C, the decrease level (depth of valley) in storage modulus (G) thermograph was in proportion to the concentration of added Sp-P. Storage modulus (G) showed greater elasticity after adding Sp-P compared with the control without Sp-P. Furthermore, the breaking force and distance and consequently gel strength of the resultant kamaboko were improved significantly (P > 0.05). Thus, added Sp-P did not interfere with myofibrillar proteins during sol-gel transition phase but associated with textural quality enhancement of resultant kamaboko; however, addition of Sp-P from the dark muscle of the carp decreased the whiteness of the resultant surimi. Furthermore, according to the SEM micrographs, the gel strength could not be associated with either the number of polygonal structures/mm 2 or the area of the polygonal structures in the kamaboko gel microstructure.

We investigated the time-course changes in the elasticity index (EI) and the texture index (TI) 2 of pears (Pyrus communis L.), namely, 'La France' during the postharvest period. EI was 3 determined using a formula EI = f 2 2 ·m 2/3 , where f 2 is the pear sample's second resonance 4 frequency and m is the sample mass. A nondestructive vibrational method using a laser Doppler 5 vibrometer (LDV) was used for measuring the pear samples' second resonance frequency (f 2 ).

The impact of sugar (17.6-31.2%) and fat (8.7-15.8%) levels on cookie structure was studied. Cookie diameter increased and its height decreased with increasing sugar or fat levels. X-ray microfocus computed tomography porosities and cell sizes increased with fat level, but cell size distribution, cell wall thickness and distribution were not affected by fat level, indicating that fat primarily incorporates air. In contrast, the sugar level influenced porosity, cell size, cell wall thickness and their relative distributions. Thus, the sucrose level, probably by affecting dough viscosity during baking, largely influences the baked cookie structure. Cell and cell wall anisotropy measurements indicated that the inner orientation of cells and cell walls probably depends on the horizontal spread behaviour, rather than on the maximum cookie height and collapse. Finally, the surface cracking pattern was determined by sugar level, rather than by structural collapse at the end of baking.

Soil organic matter (SOM) is known to play a major role in soil fertility due to its influence on physical, chemical and biological properties of soil; and it is closely related to particle size distribution. The ratio of SOM (g kg À1 ) to clay + silt content (g kg À1 ) was evaluated as an indicator of soil quality for barley (Hordeum vulgare) grain yield, reflecting N availability and soil physical conditions to which crop development is sensitive. Thirty-eight sites in the semiarid Pampa region of Argentina with a wide range of SOM and texture were evaluated for malting barley yield during three growing seasons. In control plots, 51% of grain yield could be explained by this indicator. The threshold value between high and low N-fertilization response was 4.4. Better yield prediction to almost 68% was achieved by combining the SOM to clay + silt indicator with initial nitrate content of the soil at seeding. This combined indicator was also able to explain a high proportion of water use efficiency, particularly in the early growth stages. The ratio of SOM to clay + silt content provided a better tool for estimating grain yield than nutrient availability or SOM alone. #

Ca 3 Co 4 O 9 thermoelectric (TE) ceramics have been processed using conventional sintering (CS), hotpressing (HP) and spark plasma sintering (SPS). Microstructure investigations have revealed that HP processing is effective for obtaining highly textured 349 ceramics, with a degree of crystallite orientation showing a texture index of 6 mrd 2 , and that SPS affords strong densified 349 ceramics, typically 98% of the theoretical X-ray density. Investigations of mechanical and thermal properties were undertaken for a reliable integration of these materials in practical devices. In detail, these properties were assessed by microindentation, nanoindentation and three point bending tests. Hardness, elastic modulus, strength and fracture toughness of the HP and SPS samples were drastically improved, compared with the CS specimen. The thermal expansions were measured and shown, for the samples processed by HP and SPS, different between the directions parallel and perpendicular to the stress axis. Thermoelectric properties were investigated from 5 to 850 K and a remarkable power factor value of 550 W m −1 K −2 was obtained at 850 K. Mechanical and TE properties were correlated to the microstructure and texture features.

Autofluorescence spectra (excitation wavelengths 300, 332, 365, 380 and 400 nm) were obtained by an optical system to determine collagenous connective tissue (hydroxyproline) and fat content in ground beef. Chemically determined contents ranged from 0.72-7.12% connective tissue and 1.5-17.7% fat. Partial least squares regression (66 samples) resulted in the lowest root mean square error of 0.37% connective tissue (R50.97) and 1.89% fat (R50.84) for excitation wavelengths 380 and 332 nm, respectively. The wavelength 332 nm may be feasible for simultaneous determination of fat and connective tissue. Autofluorescence spectroscopy might be well suited for rapid on-line determination of collagen in ground beef.

This introductory chapter outlines theatricality and performativity by way of their tensions and paradoxes – between seeing and doing, novelty and normativity – and argues for a more perspectival approach with notions of ‘texture,’ derived from anthropologist Tim Ingold and philosopher Stephen Pepper. After a section on ‘metaphor,’ those of texture and weaving are further elaborated in three extensive segments, beginning from their prior usage in dramaturgy (Eugenio Barba) and philosophy (feminism, Pepper, ecology). The third and most important section introduces Ingold’s meshwork as a key figure of plural performative becoming: the interweaving of lines, as opposed to the network as a key figure of theatrical detachment or abstraction – the connecting of points or objects into which the meshwork is simplified when we optically ‘zoom out’ from its haptic engagement. In the end, the ensuing chapters are introduced, themselves addressed as specific ‘threads’ within the book’s overall texture.

The morama bean (Tylosema esculentum) is an underutilised legume native to the Kalahari region of Southern Africa. Some engineering properties relevant to the mechanisation of its processing have been characterised, namely; size, shape, surface area, projected area, volume, density, porosity, 1000-grain mass, static angle of repose, static coefficient of friction and texture. At moisture content of 7.4% (w.b.), the average length, width and thickness of the beans were 19.25, 17.21 and 13.39 mm, respectively. Geometric mean, equivalent diameter and arithmetic mean diameters were 16.4, 16.51 and 16.61 mm, respectively. Morama beans are spherical in shape, having average sphericity of 85.45%, aspect ratio of 0.90 and flakiness ratio of 0.78. Surface area, projected area and volume of the beans were 850.43 mm 2 , 261.95 mm 2 and 2,352.82 mm 3 , respectively. Mean true and bulk densities were, respectively, 1,075.13 and 795.31 kg/m 3 with bulk porosity derived as 25.76%. Mean 1000-grain ...

Distribution and character of sedimentary facies in a 196.5-m core from Ocean Drilling Program (ODP) Site 893 in Santa Barbara Basin (southern California) reflect global and regional controls during the latest Quaternary. Stratigraphic trends in grain size, sediment composition, sedimentary fabric, and degree of bioturbation record changes in oceanic deep-water circulation, climate, sea level, basin geometry, sediment sources, and transport pathways through the last two glacial and interglacial episodes (-160 k.y.). The sedimentary sequence in Hole 893A is divided into six facies: four record varied levels of bottomwater oxygenation by the degree of bioturbation of primarily laminated olive-gray hemipelagic mud, whereas two reflect coarse-and fine-grained event deposition. Varved sediments typical of the Holocene Santa Barbara Basin compose only 21% of the entire latest Quaternary sequence. An ultra-high-resolution record (<lO-yr sample spacing) of bottom-water oxygenation, as shown by the preservation or destruction of annual varves, reveals cyclic variation over decadal to Milankovitch time scales and apparently reflects the changing age and ventilation of Pacific Intermediate Waters. Over the past-75 k.y., bioturbation and basin oxygenation correspond closely to glacial-interglacial oscillation, with warm intervals being oxygen-depleted and laminated and cold intervals being oxygenated and bioturbated. Preliminary results suggest a correlation between basin stratigraphy and deep-water circulation proxy records from elsewhere in the Pacific and Atlantic oceans, indicating that sediments of Santa Barbara Basin are a sensitive recorder of global and regional paleoceanographic and paleoclimatic change.

Starch isolated from lotus stem was treated by gamma-irradiation at different doses of 5, 10 and 20 kGy. Physicochemical, morphological and pasting properties of irradiated lotus stem starches were investigated and these properties differed significantly. Carboxyl content, water absorption capacity, amylose leaching, and transmittance increased, whereas swelling power, apparent amylose content, syneresis, and pasting properties decreased after the modification in a dose dependent manner. Observation under scanning electron microscope (SEM) showed that some of the starch granules were destroyed by gamma-irradiation and the breakage was much greater at a higher dose (20 kGy). X-ray diffraction pattern remained the same upon irradiation but a dose dependent decrease in relative crystallinity was observed.

To flour tortillas formulations containing 25 g/100 g of pinto bean flour, 0.5 g/100 g and 0.75 g/100 g of guar gum and sodium carboxymethyl cellulose (CMC) were added and their shelf stability was studied at 4 and 25 C over 7 days. Texture, determined instrumentally, rollability, and water holding capacity were the main parameters studied. Selected samples were evaluated by 55 participants to determine consumer acceptability. Firmness and cohesiveness were negatively affected by the addition of bean flour, however, this effect was partially overcome by the addition of hydrocolloids. Guar gum had a positive significant influence on water holding capacity and texture over time (P < 0.001), while CMC had no positive effects. Despite the instrumental texture data, which showed that bean tortillas had inferior attributes than the wheat control, consumers found the overall texture and acceptability of bean tortillas with and without guar gum on the range of ''like very much'' and ''like moderately'', which was significantly higher than the wheat control (P < 0.01). Based on physical and sensorial properties it would appear that these foods are industrially feasible and highly acceptable by health-conscious consumers.

Crop protection seldom takes into account soil heterogeneity at the field scale. Yet, variable site characteristics affect the incidence of pests as well as the efficacy and fate of pesticides in soil. This article reviews crucial starting points for incorporating soil information into precision crop protection (PCP). At present, the lack of adequate field maps is a major drawback. Conventional soil analyses are too expensive to capture soil heterogeneity at the field scale with the required spatial resolution. Therefore, we discuss alternative procedures exemplified by our own results concerning (i) minimally and noninvasive sensor techniques for the estimation of soil properties, (ii) the evidence of soil heterogeneity with respect to PCP, and (iii) current possibilities for incorporation of high resolution soil information into crop protection decisions. Soil organic carbon (SOC) and soil texture are extremely interesting for PCP. Their determination with minimally invasive techniques requires the sampling of soils, because the sensors must be used in the laboratory. However, this technique delivers precise information at low cost. We accurately determined SOC in the near-infrared. In the mid-infrared, texture and lime content were also exactly quantified. Non-invasive sensors require less effort. The airborne HyMap sensor was suitable for the detection of variability in SOC at high resolution, thus promising further progress regarding SOC data acquisition from bare soil. The apparent electrical conductivity as measured by an EM38 sensor was shown to be a suitable proxy for soil texture and layering. A survey of arable fields near Bonn (Germany) revealed widespread within-field heterogeneity of texture-related ECa, SOC and other characteristics. Maps of herbicide sorption and application rate were derived from sensor data,

The influence of small antimony addition and thermomechanical processing on the magnetic properties of a 3% Si steel was investigated. The samples were processed in the laboratory with 930 1C hot rolling finishing temperature, three different hot band thicknesses, hot band annealing at 1030 1C, cold rolling with three different reductions to 0.35 mm thickness and final annealing at 1030 1C. The results have shown that the best combination of core loss and magnetic induction can be obtained by Sb content of 0.045% and 76% cold rolling reduction, and that Eta/Gamma ratio is higher and grain size larger at this Sb content.

Building a visual rhythm in a painting often has to do with ease of movement as you layer color and texture. A lot of artists call this different thing Intuitive, gestural, or freedom. But It all comes down to shutting them in do going on creative on auto pilot-so that the think mind does not interfere with the acting hand. Exploring Theyyam painting can reward you with major gains in the area because free flowing movement is what all is about. At first paintings this way can seem awkward. But that’s the unfamiliarity of it. Explore the layering techniques of skilled abstract painters whose approaches make clear that Theyyam painting is a gateway for satisfying artistic expression because it entails working with color, form

Human irises gain their appearance from a layered and highly complex structure that is difficult to model and render with conventional techniques. We present an approach that uses domain knowledge from the field of ocular prosthetics. In that field, ocularists create an artificial iris by painting many simple semi-transparent layers. We translate this methodology into a simple and effective toolkit which can be used to create and render realistic looking irises.

Flesh firmness is used to assess apple (Malus domestica Borkh.) quality both before and after low temperature storage. The effect of fruit temperature on apple firmness at different times during postharvest handling is not known. Experiments were conducted to quantify physical change in apple texture readings with change in fruit temperature. 'Royal Gala', 'Granny Smith', and 'Pacific Rose™' apple fruit were stored at 0°C, while 'Cox's Orange Pippin' was stored at 3°C. At different times during storage, flesh firmness and cortical tensile strength were measured on fruit at storage temperature, after 24 h at 20°C, or after 24 h at 20°C followed by 24 h at the storage temperature. 'Royal Gala', 'Granny Smith' and 'Cox's Orange Pippin' fruit had higher firmness readings at harvest when measured at 20°C than at 0-3°C, but after 50-100 days at 0-3°C firmness and tensile strength readings were greater when measured at 0-3°C than at 20°C. 'Pacific Rose™' had similar firmness and tensile strength readings when measured at 0°C and 20°C. 'Royal Gala' and 'Cox's Orange Pippin' were measured for firmness at different fruit temperatures at harvest and after storage. The relationship between firmness readings and fruit temperature between 0 and 20°C was linear and positive at harvest and linear and negative for stored fruit. Firmness change with temperature was not affected by orchard or harvest maturity. These results suggest that physical changes in firmness with fruit temperature are common for the cultivars studied, and thus could be used to compare firmness values for fruit from different orchards that were measured at different temperatures.

The study presents crystal plasticity finite element simulations of cylindrical Cu single crystal micropillar compression tests. The aim is to study the influence of the stability of the initial crystal orientation, sample geometry (diameter-to-length ratio) and friction on the anisotropy and crystallographic orientation changes during such tests. Initial anisotropy (initial orientation) has a strong influence on the evolution of crystallographic orientation changes and also, to a minor extent, on the sample shape during compression. Pronounced orientation changes occur at an early stage of compression (at engineering strains of 0.2), entailing as a rule a large orientation spread within the initially uniformly oriented sample. A non-zero friction has a stabilizing effect on the course of the compression test even in cases where strong orientation changes occur. The evolution of orientation changes during compression is in part due to rigid body rotations (shape inclination due to buckling) rather than exclusively to crystallographic reorientation. Orientations that are crystallographically unstable and non-symmetric during compression tend to entail shape instability of the pillars at an earlier stage than observed for more stable cases.

The objective of this study was to evaluate the granulometry of wheat flour and flour precooked by extrusion obtained from the mixture of rice and coffee (15 and 20%), as well as the acceptability of biscuits and cakes prepared with 20 and 30% of precooked flour in the mixture of the dough (wheat). The results obtained show that the extruded flours presented thicker granulometry than the wheat flour. Granulometry increased with the increase of the content of precooked flour in the mixture with wheat. There were no significant differences among the samples treated with 15 and 20% of precooked flour as to the sensorial preference of aroma, texture, flavor, and global impression. However, the biscuits made with precooked flour with 15% of coffee in the mixture with rice presented greater preference of aroma and texture if compared with those with 20%. It can be said that up to 30% of rice and coffee-based precooked flours can be used as ingredient in the mixture of cakes and biscuits a...

The perceived in-mouth thickness ( T ) of a range of fluid foods and model systems was assessed by a trained sensory panel, using a ratio scaling technique, and correlated with objective measurements of viscosity (7). For Newtonian samples a simple linear correlation (r2=0.98) is INTRODUCTION Development of reliable, objective physical correlates of the perceived organoleptic properties of foods is of considerable practical importance, 377 Journol of Texture Studies 14 (1983) 377-395. All rights reserved.

The eating quality characteristics of farmed and wild Atlantic salmon, from locations in and around Northern Ireland, were compared by sensory analysis of frozen salmon. Quantitative descriptive analysis, using a trained panel, was used to compare specific attributes, while an untrained panel used hedonic scaling methods to assess acceptability. Freezing affected texture and appearance but had little influence on flavour, while extended frozen storage had few further effects. The main differences in eating quality occurred between river-caught salmon and sea-caught salmon, whether farmed or wild; river-caught salmon tended to receive the highest scores for earthy aroma, flavour and aftertaste and the lowest scores for salmon-like odour and flavour. However, farmed salmon tended to exhibit textures which were more moist and light and less firm than salmon from wild sources. Farmed salmon were at least as acceptable as wild salmon in terms of appearance, odour, flavour, texture, aftertaste and overall acceptability. q

This work applied a probe tensile separation method for quantitative characterisation of the stickiness of fluid foods and investigated its correlation to consumers' sensory perception. Altogether 12 commercial fluid food products were tested. The maximum tensile force (F m ) and the work till the maximum force (W m ) were found to be useful parameters for stickiness prediction. Both of the parameters showed positive correlations with the results from sensory perception tests. It was found that, for some fluids, the total work done over the whole tensile separation (W) showed great discrepancy with the sensory perception, due to the existence of long force tail. The separation tests were performed over a wide range of probe speed (from 0.1 mm/s to 40 mm/s), but the inertial effect was found to be negligible. It was also demonstrated that, although the absolute value of force and work were highly dependent on the separation speed, the relative stickiness of foods was not affected as far as the tests were conducted under the same experimental setup. Possible mechanisms governing food stickiness were discussed. It was believed that pressure drop and cavitation of a suddenly stretched fluid could be critical in influencing consumers' sensual perception of food stickiness.

Titanium alloys have been of great interest in recent years because of their very attractive combination of high strength, low density and corrosion resistance. Application of these alloys in areas where wear resistance is also of importance calls for thorough investigations of their tribological properties. In this work, Ti–6Al–4V and Ti–24Al–11Nb alloys were subjected to dry sliding wear against hardened-steel counter bodies and their tribological response was investigated. A pin-on-disc type apparatus was used with a normal load of 15–45N and sliding speed of 1.88 ms−1. In the steady state, it was demonstrated that Ti–24Al–11Nb had a substantially higher wear resistance (about 48 times) than that of the Ti–6Al–4V alloy tested under a normal load of 45 N. Severe delamination is found to be responsible for the low wear resistance of Ti-6Al-4V. In the case of Ti–24Al–11Nb, two wear mechanisms have been suggested: delamination with a lower degree of severity and oxidative wear. It is thought that the ability of Ti–24Al–11Nb to form a protective oxide layer during wear results in a much lower wear rate in this alloy.

Growth of ice on surfaces poses a challenge for both organisms and for devices that come into contact with liquids below the freezing point. Resistance of some organisms to ice formation and growth, either in subtidal environments (e.g. Antarctic anchor ice), or in environments with moisture and cold air (e.g. plants, intertidal) begs examination of how this is accomplished. Several factors may be important in promoting or mitigating ice formation. As a start, here we examine the effect of surface texture alone. We tested four candidate surfaces, inspired by hard-shelled marine invertebrates and constructed using a three-dimensional printing process. We screened biological and artificial samples for ice formation and accretion in submerged conditions using previous methods, and developed a new test to examine ice formation from surface droplets as might be encountered in environments with moist, cold air. It appears surface texture plays only a small role in delaying the onset of ice formation: a stripe feature (corresponding to patterning found on valves of blue mussels, Mytilus edulis, or on the spines of the Antarctic sea urchin Sterechinus neumayeri) slowed ice formation an average of 25% compared to a grid feature (corresponding to patterning found on sub-polar butterclams, Saxidomas nuttalli). The geometric dimensions of the features have only a small (∼6%) effect on ice formation. Surface texture affects ice formation, but does not explain by itself the large variation in ice formation and species-specific ice resistance observed in other work. This suggests future examination of other factors, such as material elastic properties and surface coatings, and their interaction with surface pattern.

Improvement in the functional properties of food proteins using microbial transglutaminase (TGase) has been the subject of recent studies in food field. However, changes in functional properties of wheat gluten as affected by cross-linking with TGase have not been well studied. Gelation of wheat gluten treated by TGase was investigated in this present study. Obvious decrease in the minimum concentration for gelation of the heated gluten (16%) was found compared with 22% of the original gluten. The surface lysine and glutamine residues of the gluten increased with heating, the formation of e-(g-glutamyl)lysyl cross-links increased markedly in the gelation of heated-gluten treated by TGase. Significant (Po0:05) improvements in rheological properties, waterholding capacity and texture properties of the TGase-induced gluten gels were observed, particularly, for gels of TGase-induced glutens treated by pre-heating. It indicated that TGase had significant (Po0:05) effect on gelation capacity and gel properties of wheat gluten proteins. r

In this work the in-mouth fracture pattern of roasted almonds was related to the characterization of sensory and instrumental texture and to their acceptability by consumers. The experimental conditions of instrumental texture tests were also evaluated and related to the sensory perception of crispness; two test speeds were essayed in compression (1 mm/s and 30 mm/s). It was found that the texture perception generated by the breakdown of an almond, a dynamic process occurring in the mouth, was closely related to its acceptability. A simple method to measure in-mouth fracture pattern of roasted almonds was presented. It was demonstrated that results obtained at slow and high tests speeds could be complementary, showing the parameters obtained at lower test speeds to be better correlated to human perception and the in-mouth fracture pattern to be more effectively characterized at higher compression speeds.

The texture, color, and chemical characteristics of 10 white table-grape varieties were compared: Delizia del Vaprio, Matilde, Moscato di Terracina, Pansé precoce, Pizzutello bianco, Regina, Regina dei vigneti, Sublima seedless, Sultanina (or Thompson Seedless), and Vincere. Consumer acceptability of table grapes depends on such factors as visual attributes, chemical constituents, nutritive values, mechanical properties, and, obviously, sensory attributes, which are affected by the cultivar. Notable differences among the studied varieties were found in CIRG (color index of red grapes), solid soluble content, malic acid, hydroxycinnamic acid, and the amount of total polyphenols. However, the mechanical parameters of berries, as determined by texture profile analysis, and berry skin characteristics, evaluated by puncture testing, were the most important properties for the differentiation of varieties. In particular, PCA analysis indicated that hardness, gumminess, chewiness, break skin force, break skin energy, and Young's modulus of elasticity of skin were the best indices with which to characterize the varieties. These results may help viticulture and postharvest professionals recognize the behavior of each variety and thus better respond to the consumer market.

The inyuence of fat content (700 and 820 g/ kg) and homogenization on the texture and yavour of mayonnaise with added citral (semi-polar) or pyroligneous acid (polar) was investigated. The quality of mayonnaise was described by sensory descriptive proxling. Mayonnaise containing 820 g fat/kg had the highest intensity of sour smell, sour taste, thickness and fattiness. Increased fat content, from 700 to 820 g/kg, did not signixcantly awect the perception of smoke yavour due to pyroligneous acid, or lemon yavour due to citral. Homogenization increased sweetness and whiteness, and depressed thickness and fattiness in mayonnaises with added pyroligneous acid.

The textural, melting and sensory properties of low-fat fresh kashar cheeses (B70% fat reduction) produced by using two proteinbased fat replacers (1.0% w/w Simplesse s D-100 and 1.0% w/w Dairy-Lot) and one carbohydrate-based fat replacer (5.0% w/w Raftiline s HP) were examined during the storage period for 90 days. The low-fat cheese without fat replacer and the full-fat cheese were also produced, for comparison.

The microstructure of raw and roasted hazelnuts was investigated with light microscopy (LM). Tissue sections were fixed chemically using a mixture of formaldehyde, glutaraldehyde and buffer. Polyester was used as a resin. Thin sections were prepared by using a grinding method. Thermal changes in the microstructure developed gradually with increasing air temperature, air velocity and roasting time. Roasting led to some degree of cell wall separation and intercellular spaces, partial disruption of cytoplasmic network, swollen and aggregated protein bodies. These changes were observed in the microstructure of extremely liked quality of hazelnuts (roasted at 165 C, 1 m/s, 25 min.). Due to the increase in the volume of intercellular spaces, crispness and crunchiness of roasted hazelnuts were increased.

We report the structural and optical properties of nanocrystalline thin films of vanadium oxide prepared via evaporation technique on amorphous glass substrates. The crystallinity of the films was studied using X-ray diffraction and surface morphology of the films was studied using scanning electron microscopy and atomic force microscopy. Deposition temperature was found to have a great impact on the optical and structural properties of these films. The films deposited at room temperature show homogeneous, uniform and smooth texture but were amorphous in nature. These films remain amorphous even after postannealing at 300°C. On the other hand the films deposited at substrate temperature T S N 200°C were well textured and c-axis oriented with good crystalline properties. Moreover colour of the films changes from pale yellow to light brown to black corresponding to deposition at room temperature, 300°C and 500°C respectively. The investigation revealed that nanocrystalline V 2 O 5 films with preferred 001 orientation and with crystalline size of 17.67 nm can be grown with a layered structure onto amorphous glass substrates at temperature as low as 300°C. The photograph of V 2 O 5 films deposited at room temperature taken by scanning electron microscopy shows regular dot like features of nm size.

The different classification of particle-size fractions used in Australia compared with other countries presents a problem for the immediate adoption of the exotic pedotransfer functions. Australia adopted the international system which defined silt as particles with diameters in the range 2-20 µm, while the USDA/ FAO define it as 2-50 µm. We present empirical equations to convert between the two systems. The USDA/ FAO textural classes were also plotted in the International system's coordinate. The USDA/FAO classes in the International system had a 'boomerang' shape and only occupy 60% of the triangle. Particle-size data showed that the data are evenly distributed in the USDA/FAO triangle, while most data are concentrated in the boomerang in the International system. We therefore suggest that it would seem wise for most countries to consider adopting the particle-size limits and texture classes of the USDA/FAO system.

The effect of pressure treatments of 100 and 200 MPa (10 and 20 min) and of thermal blanching at 70°C, 80°C and 98°C (1 and 2.5 min), on sweet green and red bell peppers was compared. Pressure treated peppers showed a lower reduction on soluble protein and ascorbic acid contents. Red peppers presented even an increased content of ascorbic acid (15-20%), compared to the untreated peppers. Peroxidase and pectin methylesterase (whose activity was only quantifiable in green peppers) showed a higher stability to pressure treatments, particularly the latter enzyme, while polyphenol oxidase was inactivated to the same final level by the thermal blanching and pressure treatments. Pressure treatments resulted in comparable (in green pepper) to higher (in red pepper) microbial loads compared to blanching. Pressure treated green and red peppers presented similar to better firmness before and after tunnel freezing at À30°C, compared to thermally blanched peppers, particularly those blanched at 98°C. The results indicated that pressure treatments of 100 and 200 MPa can be used to produce frozen peppers with similar to better nutritional (soluble protein and ascorbic acid) and texture (firmness) characteristics, comparable activity of polyphenol oxidase and higher activity of pectin methylesterase, while pressure treated peppers show a higher level of peroxidase activity. It would be interesting to use higher pressures in future studies, as an attempt to cause a higher reduction on microbial load and on enzymatic activity.

The relationship between the physicochemical and cooking properties of yellow peas was examined in this study. A positive correlation was found between seed weight and water hydration capacity. The Peleg model, which was modified, could be used to describe the water absorption characteristics of peas and could be used to predict the rate of water absorption in the initial water absorption period. Cooking time could be measured objectively using the Mattson cooker. Cooking time was found to decrease with an increase in water hydration capacity. Hardness of cooked peas, measured using a texture analyser, was negatively correlated with both seed weight and water hydration capacity. Seed coats had a significant effect on water hydration and cooking quality of peas. Peas with relatively thin seed coats exhibited higher water hydration capacity, shorter cooking times and softer texture after cooking. The effects of soaking and cooking on trypsin inhibitor activity (TIA) and oligosaccharide levels in peas were also studied. Cooking was more effective than soaking in reducing TIA levels and oligosaccharides (raffinose, stachyose and verbascose) in peas. Copyright © 2003 Society of Chemical Industry

The reactive behavior of supercritical CO 2 under conditions relevant to geologic storage and sequestration of C is largely unknown. Experiments were conducted in a flexible cell hydrothermal apparatus to determine the extent of fluid-rock reactions, in addition to carbonate mineral precipitation, that may occur in a brine aquifer-aquitard system that simulates a saline aquifer storage scenario. The system was held at 200 C and 200 bars for 59 days (1413 h) to approach steady state, then injected with CO 2 and allowed to react for another 80 days (1924 h). In addition to magnesite precipitation, silicate minerals (quartz, plagioclase, microcline and biotite) in the aquifer and the aquitard display textures (etch pits, mineralization) indicating significant reaction. Changes in elemental abundances in the brine following addition of CO 2 include pH decrease and enrichment in Cl À , partly due to supercritical CO 2 desiccation of the brine. Geologic sequestration systems have potential for geochemical reactions that extend beyond simple aqueous dissolution of CO 2 and precipitation of carbonate. These reactions may produce geochemical and geotechnical consequences for sequestration and provide important characteristics for monitoring and evaluation of stored CO 2 . An understanding of multi-phase equilibrium relationships between supercritical CO 2 and aquifer-brine systems also raises new questions for a variety of geologic systems. Multi-phase fluid equilibria may, for example, account for the large amounts and heterogeneous distributions of calcite cement in a wide variety of geologic systems, particularly in sedimentary basin sandstones. Published by Elsevier Science Ltd.

paper is about the concept how the finger nails color and texture are the indicator of health. The  diseases in human body can be observed by analyzing nail color and texture, as disease can cause change in color of nail like yellow, green, black, blue and red. Similarly texture of nails also affected by disease. In the proposed system or model the color and texture of nail is scrutinized and detection is performed by comparing the color and texture with the pre-defined value for healthy nail. The methodology involves taking image of back side of palm region then segmenting the nail area from rest of the image, this concept is called Image segmentation that separates particular object from rest of the image, thereafter the detection is performed on the segmented area to detect whether the body is healthy or not.

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