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- Langton, Maud, et al.
(author)
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Texture as a reflection of microstructure
- 1996
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In: Food Quality and Preference. - 0950-3293 .- 1873-6343. ; 7:42067, s. 185-191
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Journal article (peer-reviewed)abstract
- The perception of texture has been correlated to the micro-structure of particulate whey protein gels. A full, two-level, factorial experimental design was used in which the processing conditions, pH, heating rate and addition of salt were used as design factors. The texture of the gels was analyzed by a sensory panel, and the microstructure was analysed by light and electron microscopy. The microstructure was quantified by using different types of image analysis. In this study of particulate whey protein gels, the test principles of analysing texture were divided into two groups: destructive tests and non-destructive tests. The micro-structural parameters can also be divided into two groups: overall network dimensions (pore size and particle size) and strand characteristics. The texture as measured with destructive methods was sensitive to overall network dimensions, whereas texture as measured with non-destructive methods was sensitive to the strand characteristics of particulate protein gels.
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| 4. |
- Sandberg, Dick, 1967-, et al.
(author)
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Radially sawn timber : Knots - number, type and size in star-sawn triangular profiles of pine (Pinus silvestris L) and spruce (Picea abies Karst)
- 1996
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In: European Journal of Wood and Wood Products. - : Springer Science and Business Media LLC. - 0018-3768 .- 1436-736X. ; 54:6, s. 369-376
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Journal article (peer-reviewed)abstract
- This paper describes the appearance and number of knots in star-sawn triangular profiles of pine (Pinus silvestris L) and spruce (Picea abies Karst). The emphasis is placed on obtaining the volume yield of boards with a given knot appearance, together with the sizes of the fibre disturbances around the knots and how they affect the yield. The test material has been taken from three regions in Sweden and is made up of butt logs of pine and of normal and fast-growing spruce. The results show that a large proportion of the knots found in the triangular profiles from butt logs are unacceptable in further refinement of the timber and must be removed. Very few healthy knots can be found. To produce knot free boards, a volume reduction of on average 8 and 21 percent is obtained for pine and spruce respectively, calculated with respect to the original profile volume. If the fibre disturbance around the knots is also removed, a further volume loss of 5 percentage for pine and 6 percentage for spruce is obtained. The boards produced have a broad spectrum of lengths between 2 and 500 centimetres for pine and between 2 and 400 centimetres for spruce.
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| 5. |
- Sandberg, Dick, 1967-
(author)
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Radially sawn timber. : Star-sawing - a new method for produring timber with vertical annual rings.
- 1996
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In: European Journal of Wood and Wood Products. - : Springer. - 0018-3768 .- 1436-736X. ; 54:3, s. 145-151
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Journal article (peer-reviewed)abstract
- This work presents a new method of sawing to produce pith-free timber with vertical annual rings and without juvenile wood. The method, which is called star-sawing, gives sawn timber with two different shapes, viz, conventional timber with a rectangular cross-section and timber with a triangular cross-section. The volume yield for star-sawing has been determined with the help of computerized simulations and trial sawings. The results show that star-sawing is best suited for logs with a top diameter greater than 200 millimetres. Both a high volume yield and suitable dimensions of the sawn timber were then obtained. The volume yield of timber with vertical annual rings in star-sawing is about 0.70 calculated with regard to the top cylinder volume under bark.
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| 8. |
- Berndtson, E., et al.
(author)
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A 1-year epidemiological study of campylobacters in 18 Swedish chicken farms
- 1996
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In: Preventive Veterinary Medicine. - : Elsevier. - 0167-5877 .- 1873-1716. ; 26:3-4, s. 167-185
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Journal article (peer-reviewed)abstract
- Broiler chickens are often intestinal carriers of Campylobacter. During processing, Campylobacter may be spread over the carcass. Thus, undercooked chicken meat, or other foods contaminated by raw chicken can act as a source of infection to humans. This study was conducted to identify risk factors for chicken flocks being colonized with Campylobacter. Eighteen chicken farms with altogether 62 chicken compartments were studied for 1 year with visits during each growing period and sampling of chicken caecal contents at slaughter. Four to six subsequent flocks were raised in each compartment during the study. A detailed questionnaire was used to record farm parameters such as building materials, feed and water equipment, hygiene and management routines. Campylobacter prevalence varied between farms, between growing periods within the farms and also during the year, with lowest prevalence during the spring. Campylobacters were isolated from 27% out of 287 flocks. Only two farms were negative at all samplings. Often the flock following a positive flock in a compartment was negative, indicating that normal cleaning and disinfecting routines are sufficient for eliminating the bacteria from the house. Usually only one serotype was found in each positive flock. Campylobacter occurrence increased with the age of the chickens at slaughter, and also with flock size.Univariable chi-square tests were done of the association between possible risk factors and Campylobacter prevalence. Factors associated with higher Campylobacter prevalence in flocks were lack of or diffuse hygiene barriers, increasing flock size, increasing age at slaughter, short vs. long empty periods, wet litter beds, other poultry nearby or staff handling other poultry, flocks divided before slaughter, staff loading to slaughter at several farms and occurrence of mice. Under Swedish conditions, water does not seem to be a source of infection for chickens. Origin and handling of day-old chickens, feed additives, houses and litter were not associated with higher Campylobacter prevalence.
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