Effect of frozen storage on texture and color of fish burgers produced from Sarm surimi

Surimi is a high quality myofibrillar protein concentrate that is obtained from cheap and underutilized fish species. In this research, surimi burger was prepared from Sarm (Scomberiodes commersonnianus) surimi (60%) and other ingredients. Some quality attributes of surimi burger were investigated during 3 months of frozen storage at -20°C. Fat value was determined in fresh raw surimi and surimi burger. Physical properties such as color stability (L, a and b values) and textural hardness before and after cooking were determined for surimi burgers during frozen storage at -20°C. Results showed that the hardness of surimi burgers and cooked samples were 768gf and 204gf, respectively at-the beginning of storage, and it was increased at the end of storage (921gf for surimi burger and 462gf for the cooked sample). Hardness showed significant difference through storage (P0.05)

Classification of Neuroblastoma Histopathological Images Using Machine Learning

Neuroblastoma is the most common cancer in young children accounting for over 15% of deaths in children due to cancer. Identification of the class of neuroblastoma is dependent on histopathological classification performed by pathologists which are considered the gold standard. However, due to the heterogeneous nature of neuroblast tumours, the human eye can miss critical visual features in histopathology. Hence, the use of computer-based models can assist pathologists in classification through mathematical analysis. There is no publicly available dataset containing neuroblastoma histopathological images. So, this study uses dataset gathered from The Tumour Bank at Kids Research at The Children’s Hospital at Westmead, which has been used in previous research. Previous work on this dataset has shown maximum accuracy of 84%. One main issue that previous research fails to address is the class imbalance problem that exists in the dataset as one class represents over 50% of the samples. This study explores a range of feature extraction and data undersampling and over-sampling techniques to improve classification accuracy. Using these methods, this study was able to achieve accuracy of over 90% in the dataset. Moreover, significant improvements observed in this study were in the minority classes where previous work failed to achieve high level of classification accuracy. In doing so, this study shows importance of effective management of available data for any application of machine learning

Multi-material additive manufacturing of low sintering temperature Bi2Mo2O9 ceramics with Ag floating electrodes by selective laser burnout

Additive manufacturing (AM) of co-fired low temperature ceramics offers a unique route for fabrication of novel 3D radio frequency (RF) and microwave communication components, embedded electronics and sensors. This paper describes the first-ever direct 3D printing of low temperature co-fired ceramics/floating electrode 3D structures. Slurry-based AM and selective laser burnout (SLB) were used to fabricate bulk dielectric, Bi2Mo2O9 (BMO, sintering temperature = 620–650°C, εr = 38) with silver (Ag) internal floating electrodes. A printable BMO slurry was developed and the SLB optimised to improve edge definition and burn out the binder without damaging the ceramic. The SLB increased the green strength needed for shape retention, produced crack-free parts and prevented Ag leaching into the ceramic during co-firing. The green parts were sintered after SLB in a conventional furnace at 645°C for 4 h and achieved 94.5% density, compressive strength of 4097 MPa, a relative permittivity (εr) of 33.8 and a loss tangent (tan δ) of 0.0004 (8 GHz) for BMO. The feasibility of using SLB followed by a post-printing sintering step to create BMO/Ag 3D structures was thus demonstrated

Ultra- cold neutron sources: UCN production rate in solid deuterium converter

A new model is presented herein to calculate optimal value for ultra-cold neutron (UCN) production rate of a UCN source. The cold neutron (CN) converter is the main component of UCN source. In this paper, we study the UCN source which contains the D2O neutron moderator, the sD2 converter, 590 Mev proton beam, and the spallation target (a mixture of Pb, D2O and Zr). In order to determine the quantities, the neutron transport equation, written in MATLAB, has been combined with the MCNPX simulation code. The neutron transport equation in cylindrical coordinate has been solved everywhere in sD2 by using simulated CN flux as boundary value. By loading a cylindrical shell with different materials, surrounding the converter, different values for UCN production rate and density were obtained. The results of the UCN production rate and density and their comparison with previous results show that the present method has a good capability for optimization of UCN source parameters

Consideration of a ultracold neutron source in two-dimensional cylindrical geometry by taking simulated boundaries

A new idea to calculate ultracold neutron (UCN) production by using Monte Carlo simulation method to calculate the cold neutron (CN) flux and an analytical approach to calculate the UCN production from the simulated CN flux was given. A super-thermal source (UCN source) was modeled based on an arrangement of D2O and solid D2 (sD2). The D2O was investigated as the neutron moderator, and sD2 as the converter. In order to determine the required parameters, a two-dimensional (2D) neutron balance equation written in Matlab was combined with the MCNPX simulation code. The 2D neutron-transport equation in cylindrical (ρ − z) geometry was considered for 330 neutron energy groups in the sD2. The 2D balance equation for UCN and CN was solved using simulated CN flux as boundary value. The UCN source dimensions were calculated for the development of the next UCN source. In the optimal condition, the UCN flux and the UCN production rate (averaged over the sD2 volume) equal to 6.79 × 106 cm−2s−1 and 2.20 ×105 cm−3s−1, respectively

THE EFFECT OF NANO METER SIZE ZRO2 PARTICLES ADDITION ON THE DENSIFICATION AND HYDRATION RESISTANCE OF MAGNESITE– DOLOMITE REFRACTORIES

In this study the effect of nano meter size ZrO2 particles on the microstructure, densification and hydration resistance of magnesite –dolomite refractories was investigated. 0, 2, 4, 6 and 8 wt. % ZrO2 particles that were added to magnesite –dolomite refractories containing 35 wt. % CaO. The Hydration resistance was measured by change in the weight of specimens after 72 h at 25℃ and 95% relative humidity. The results showed with addition of nano meter size ZrO2 particles, the lattice constant of CaO increased, and the bulk density and hydration resistance of the specimens increased while apparent porosity decreased. With the addition of small amount ZrO2 the formation of CaZrO3 phase facilitated the sintering and the densification process. The mechanism of the nano meter size ZrO2 particles promoting densification and hydration resistance is decreasing the amount of free CaO in the specimens

Possibility of Biarum carduchcorum application as vegetable rennet in production of Iranian white cheese

Numerous attempts have been made to replace calf rennet with another milk-clotting protease because of limited supply and the high price of calf rennet.Biarum carduchcorum is rich in protease activities, therefore it is a probable candidate for substitution. No systematic study on the Biarum carduchcorum and its enzyme characteristics have been conducted so far. The purpose of this study was to prepare Biarumextract, determination of its protease activity for milk clotting and production of Iranian white cheese and study on the physicochemical and organoleptic properties of the product. After the cheese production by the vegetable extract (0.5% concentration) organoleptic, textural properties and nitrogen solubility index (NSI) were analyzed during 45 days of ripening compared to the control sample. The results of this study showed that the optimal protease activity of the extracted enzymes for milk clotting was at 45 oC, pH= 5 and 15 mmol/ml concentration of CaCl2.The cheese sample that was manufactured with vegetable enzyme had a bitter flavor and sharper odor. At textural analysis, the cheese had a lower hardness. Assessment of proteolysis during the cheese ripening by NSI measurement showed that the proteolysis severity of cheese sample produced with vegetable enzyme was significantly higher than the control sample. Therefore, it seems that aqueous extract ofBiarum in concentration used for the production of Iranian white cheese cannot be a suitable substitute for rennet

Comparison of some physicochemical properties and toughness of camel meat and beef

The objective of this study was to identify factors influencing the toughness of longissimus dorsi (LD) and psoas major (PM) muscles of camel and to compare it with that of beef. Total collagen content was slightly higher, whereas insoluble collagen content was significantly higher in muscles of older animals. The Warner-Bartzler shear force (WBSF) value was significantly (P<0.05) higher for camel meat than beef, and this value increased with age in camel meat. Significant correlations between insoluble collagen content and WBSF were found in camel meat (r=0.850; P<0.01) and beef (r=0.643; P <0.05). Sarcomere length was numerically higher in muscles of younger than older animals. Camel meat had significantly higher pH values than beef at 6 and 24 h post-slaughter and the LD and PM muscles of younger animals had a significant higher pH values than older ones