Leading nucleon and inelasticity in hadron-nucleus interactions

We present in this paper a calculation of the average proton-nucleus ine- lasticity. Using an Iterative Leading Particle Model and the Glauber model, we relate the leading particle distribution in nucleon-nucleus interactions with the respective one in nucleon-proton collisions. To describe the leading particle distribution in nucleon-proton collisions, we use the Regge-Mueller formalism. To appear in Journal of Physics G.Comment: 11 pages, 2 figure

Effect Of High Pressure On The Consumer Liking And Preference Of Yoghurt

One hundred consumers evaluated three types of set yoghurt made from: 100% pressure treated milk (PTM; 600 MPa for 15 min), 100% heat treated milk (HTM; 85°C for 20 min) and a mixture containing 10% PTM and 90% HTM. There was no significant difference between appearance liking or texture liking of the three yoghurt types, though the texture score of PTM yoghurt and mixed milk yoghurt were both higher than HTM yoghurt. Creaminess score for PTM yoghurt was significantly higher than for HTM yoghurt; mixed milk yoghurt was significantly different from HTM yoghurt but not from PTM yoghurt. Concerning taste liking, PTM yoghurt scored significantly less than mixed milk yoghurt, with HTM yoghurt between these two. 57% of consumers preferred the HTM to PTM yoghurt, giving taste as their main criteria; those preferring PTM yoghurt based their choice on texture. Rheological assessments showed differences in gel structure, which justify consumer texture and creaminess choices.223-4701704Needs, E.C., Stenning, R.A., Gill, A.L., Ferragut, V., Rich, G., High-pressure treatment of milk: Effects on casein micelle structure and on enzymic coagulation (2000) J. Dairy Res., 67, p. 31Needs, E.C., Capellas, M., Bland, P., Manoj, P., MacDougall, D.B., Gopal, P., Comparison of heat and pressure treatments of skim milk, fortified with whey protein concentrate, for set yoghurt preparation: Effects on milk proteins and gel structure (2000) J. Dairy Res., 67, p. 329Foegeding, E.A., Bowland, E.L., Hardin, C.C., Factors that determine the fracture properties and microstructure of globular protein gels (1995) Food Hydrocoll., 9, p. 237Rohm, H., Lederer, H., Uniaxial compression of Swiss-type cheese at different strain rates (1992) Int. Dairy J., 2, p. 33

Efecto de las altas presiones hidrostáticas respecto a la pasteurización térmica en los aspectos microbiológicos, sensoriales y estabilidad oxidativa de un paté de aceituna

The present study examines the effect of high hydrostatic pressure processing (HHP) as an alternative to thermal pasteurization treatments for the conservation of olive pate and its stability during refrigerated storage, through the characterization of microbiological, physico-chemical and sensory aspects. The olive pate was made with green, pitted table olives packed in brine. Orange juice, olive oil, spices and potassium sorbate were added to the olives after being washed in water. To evaluate the effects of processing, four treatments of APH (450 and 600MPa for 5 and 10 min) and a thermal pasteurization (80 °C for 20 min) were applied to compare them with the unprocessed product. APH-treated samples showed a further reduction in the presence of microorganisms, an increase in oxidative stability, a higher sensory acceptance, greater clarity and less browning regarding the colorimetric coordinates, in comparison with those treated by thermal pasteurization. The study of the shelf life of the product in refrigeration would indicate the feasibility to implement APH technology in order to obtain food with a similar shelf life to foods obtained through the traditional thermal pasteurization treatment, but with better sensory quality.<br><br>En el presente trabajo se valoró el efecto del procesado por altas presiones hidrostáticas (APH) como método alternativo al tratamiento térmico de pasteurización para la conservación del paté de aceituna y su estabilidad durante el almacenamiento en refrigeración, mediante la caracterización de los aspectos microbiológicos, físico-químicos y sensoriales. El paté de aceituna fue elaborado partiendo de aceituna de mesa verde deshuesada y envasada en salmuera, a la cual, previo lavado con agua, se le adiciona zumo de naranja natural, aceite de oliva virgen, especias y sorbato potásico. Para evaluar el efecto del procesado, se aplicaron cuatro tratamientos de APH (450 y 600MPa durante 5 y 10min) y otro de pasteurización térmica (80 °C durante 20min), comparándose con el producto no procesado. Las muestras tratadas con APH presentaron, frente a las tratadas por pasteurización térmica, una reducción en la presencia de microorganismos, un aumento de su estabilidad oxidativa, una mayor aceptación sensorial; y respecto a las coordenadas colorimétricas mayor claridad y menor pardeamiento. El estudio de la vida útil del producto en refrigeración, indicaría la viabilidad de la aplicación de la tecnología de APH para obtener alimentos con vida útil similar a la obtenida con el tratamiento tradicional de pasteurización, pero con mejor calidad sensorial