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Micro Systems (micro + system)
Selected AbstractsINFLUENCE OF SODIUM TRIPOLYPHOSPHATE (STP) TREATMENT AND COOKING TIME ON COOK LOSSES AND TEXTURAL PROPERTIES OF RED MEATSJOURNAL OF FOOD PROCESS ENGINEERING, Issue 6 2007S. BELGIN ERDOGDU ABSTRACT Sodium tripolyphosphates (STPs) are important functional additives used in meat products. STPs reduce cook losses and improve textural properties, especially by increasing the water-holding capacity of proteins. However, increases in cooking time or temperature enhance meat proteins' denaturation, resulting in a reduced water-holding capacity. The amount of STPs diffused into meats would play an important role for these changes. Therefore, the objectives of this research were to determine the effects of processing conditions (cooking time, STP concentration and dipping time) on cook losses and textural properties of red meats, and to relate these changes with diffused amount of STPs. For this purpose, meats (2 × 2 × 2 cm in size) were dipped in different concentrations of STP solutions (2, 4 and 6%) for 10, 20 and 30 min, and were cooked in boiling water for 5, 10 and 15 min. Cook losses were calculated from weight changes, and textural properties were determined by applying texture profile analysis to data obtained using Texture Analyzer TA-XT2i (Stable Micro Systems, Godalming, Surrey, U.K.). STPs were found to decrease cook losses and hardness values. While an increase in STP concentration increased cohesiveness, increase in cooking time resulted in higher hardness, gumminess, chewiness and cook losses. An increase in dipping times also decreased the cook losses and hardness. The results showed that STP concentration, STP dipping and cooking times had significant effects on the changes of textural properties and cook losses of meats. These results may be used for further meat processing optimization studies if they get correlated with sensory data obtained at the same conditions. PRACTICAL APPLICATIONS Cooking to assure safety of food products leads to changes in sensory attributes. The major changes occurring in meats are shrinkage, toughening of tissues, releasing of meat juice and color due to the effect of thermal treatment on proteins. Based on these, resulting cook losses for economical considerations and changes in textural properties affecting consumer satisfaction are widely recognized. Because the meat processing industry uses sodium tripolyphosphates (STPs) to improve textural properties and to reduce cook losses, the objective of this research was to determine the effects of STPs and cooking time on cook losses and textural properties of red meats. The results showed that STPs and cooking time affected the changes in cook losses and textural properties significantly. In addition to these results, an optimization study for decreasing cook losses while improving textural properties should be conducted where these changes are attributed to be significant for human perception using a sensory panel. [source] EVALUATION OF NUMERICAL ALGORITHMS FOR THE INSTRUMENTAL MEASUREMENT OF BOWL-LIFE AND CHANGES IN TEXTURE OVER TIME FOR READY-TO-EAT BREAKFAST CEREALSJOURNAL OF TEXTURE STUDIES, Issue 6 2002C. M. GREGSON ABSTRACT Cornflakes were immersed in milk, rapidly drained and compressed in a TA. XT2i texture analyser (Stable Micro Systems, UK) fitted with an Ottawa Cell. The data were analyzed numerically yielding nine instrumental crispness parameters. Bowl-life was determined using an untrained sensory panel. Three models (Weibull, exponential and modified exponential) successfully modeled the change in mechanical properties as a function of immersion time. An instrumental method of measuring bowl-life is described that measures peak force at a range of immersion times and models the data with the Weibull equation. This method may be a valuable asset to the breakfast cereals industry. [source] Theoretical analysis on thermoelectric power generation with rectangular-fin elements and its applicability in micro systemsHEAT TRANSFER - ASIAN RESEARCH (FORMERLY HEAT TRANSFER-JAPANESE RESEARCH), Issue 3 2006Yutaka Oda Abstract A thermoelectric module, which consists of rectangular-fin elements and has a simple structure suitable for micro fabrication, was newly proposed for a micro- to milli-scale thermoelectric power generator. A unit model was introduced to examine the basic characteristics of thermoelectric power generation with rectangular-fin elements. Theoretical descriptions of the power density and conversion efficiency were given by solving one-dimensional heat and current flows inside the elements. Then, it was found that there exist optimum aspect ratios of the elements to achieve maximum power density and conversion efficiency. Power density becomes larger if the module is downsized with a similarity in shape, while conversion efficiency remains constant, i.e., smaller devices show better performance. Finally, comparative analysis with a standard pi-type module was conducted to emphasize the superiority of the proposed module in micro systems, when convective heat transfer resistance is taken into account. © 2006 Wiley Periodicals, Inc. Heat Trans Asian Res, 35(3): 224,244, 2006; Published online in Wiley InterScience (www.interscience.wiley.com). DOI 10.1002/htj.20108 [source] Low cost ultra wideband amplifier in 0.35 ,m CMOS processMICROWAVE AND OPTICAL TECHNOLOGY LETTERS, Issue 7 2008Kuldip N. Modha Abstract A two stage ultra wideband (UWB) amplifier is presented. This amplifier incorporates multiple bandwidth enhancing techniques and is implemented in Austria micro systems (AMS) 0.35 ,m CMOS process technology. The amplifier consumes 39.5 mW of power, exhibits a maximum gain of 13 dB, has input and output reflections below ,9 and ,10 dB, respectively over a ,3 dB bandwidth of 4 GHz. The average measured noise figure is 6 dB and 1 dB compression point at 3 GHz is ,12 dBm. © 2008 Wiley Periodicals, Inc. Microwave Opt Technol Lett 50: 1879,1881, 2008; Published online in Wiley InterScience (www.interscience.wiley.com). DOI 10.1002/mop.23525 [source] Overview of polymer micro/nanomanufacturing for biomedical applicationsADVANCES IN POLYMER TECHNOLOGY, Issue 4 2008Allen Y. Yi Abstract Micro/nanotechnology is initiated from the electronics industry. In recent years, it has been extended to micro/nanoelectromechanic system for producing miniature devices based on silicon and semiconductor materials. However, the use of these hard materials alone is inappropriate for many biomedical devices. Soft polymeric materials possess many attractive properties such as high toughness and recyclability. Some possess excellent biocompatibility, are biodegradable, and can provide various biofunctionalities. Proper combinations of micro/nanoelectronics, polymers, and biomolecules can lead to new and affordable medical devices. In this paper, we briefly review several cleanroom and noncleanroom techniques related to micro/nanomanufacturing of polymeric materials. © 2009 Wiley Periodicals, Inc. Adv Polym Techn 27:188,198, 2008; Published online in Wiley InterScience (www.interscience.wiley.com). DOI 10.1002/adv.20134 [source] | |||||||||||||