Chicken nuggets are commonly made with varying levels of textured vegetable proteins such as soy and wheat, for their ability to bind water and their meat like conformation. This project compared textured wheat proteins and soy proteins at 10%, 20%, 30%, and 40% in both emulsified and non-emulsified chicken nuggets. A total of 6,048 chicken nuggets were evaluated in replications for batter breader pickup (%), par fry yield (%), cook loss (%), L*, a*, b* color value, texture profile analysis, and sensory analysis. Analysis was conducted for all four concentrations of wheat and soy treatments then compared to each other and an all-white meat chicken nugget control. All data was analyzed with a α <0.05 using SAS with PROC GLM and Duncan’s MRT, except for sensory data which was analyzed as a complete randomized block design using analysis of variance with a α <0.05, and was analyzed using SAS with PROC GLM. Results indicated that no notable trends were apparent in the quality testing. A trained sensory panel determined that Soy flavor was more detectable at 20% and 30% than wheat flavor was at similar levels. The results indicate that wheat proteins can replace soy proteins for functional properties in both emulsified and non-emulsified chicken nuggets at all concentrations evaluated. It was also determined that wheat proteins could be used at levels up to 30% without imparting a noticeable flavor.

No description available.

Os dados de SRTM são distribuídos com resolução espacial de 1arcsec (aprox. 30m) para áreas dentro dos EUA e de 3arcsec (aprox. 90m) para o resto do mundo. A resolução de 90m pode ser considerada apropriada para a análise em escalas pequenas e médias, mas é demasiadamente grosseira para trabalhos em detalhe. Uma alternativa para esta questão é a reamostragem do modelo SRTM; o processo não aumenta o nível de detalhe do modelo digital de elevação (MDE) original, mas conduz a uma superfície em que há uma maior coerência angular (isto é, declividade, orientação) entre pixels vizinhos, característica esta importante por se tratar da análise de terreno. O objetivo deste trabalho é mostrar como o ajuste apropriado do variograma e de parâmetros de krigagem (efeito da pepita e da distância máxima) podem ser utilizados nos valores que são empregados na interpolação visando obter resultados de qualidade na reamostragem de dados de SRTM de 3arcsec para 1arcsec. A análise morfométrica é utilizada como uma ferramenta auxiliar em estudos geológicos. O avanço dos sistemas de informação geográfica (SIG) e a disponibilidade de MDE\'s globais trouxeram maior agilidade e confiabilidade na avaliação dos parâmetros associados à superfície topográfica. Este trabalho faz uma comparação entre dois pacotes SIG mais utilizados na produção e Processamento de dados morfométricos, o projeto livre GRASS-GIS, e o software proprietário ESRI ArcGISTM. Foram analisados os parâmetros morfométricos como declividade, orientação de vertentes, rugosidade de terreno e superfícies de isobase. Os dados da elevação de SRTM 3arcsec foram reamostrados para 1arcsec e são utilizados como base para derivação dos parâmetros morfométricos. Os mapas de declividade e de orientação de vertentes produzidos pelo GRASS-GIS e pelo ArcGIS são equivalentes. O mapa de isobase mostrou diferenças significativas. As características principais podem ser identificadas em ambos os produtos, porém o mapa GRASS apresenta formas mais suaves e contornos mais naturais, enquanto o mapa gerado pelo ArcGIS mostra uma superfície com ruídos e diversas quebras bruscas. Este problema pode ser devido às diferenças de métodos de interpolação e à distribuição espacial dos dados, aglomerados ao longo das linhas de drenagem. No GRASS, a rugosidade de terreno pode ser facilmente calculada, enquanto no ArcGIS o usuário deve executar diversas operações. Ao contrário dos mapas de isobase, os mapas de rugosidade produzidos por ambos os software são muito similares, em função da provável distribuição regular dos pontos usados na interpolação. Se considerarmos todos os fatores que intervêm na qualidade dos produtos gerados como variograma, parâmetros de krigagem, a resolução do DEM, o valor de acumulação do fluxo e o método de interpolação, os mapas morfométricos produzidos serão equivalentes a um mapa interpretado manualmente por um especialista. / SRTM data is distributed at horizontal resolution of 1arcsec (aprox. 30m) for areas within the USA and at 3arcsec (aprox. 90m) resolution for the rest of the world. A 90m resolution can be considered suitable for small or medium-scale analysis, but it is too coarse for more detailed purposes. One alternative is to interpolate the SRTM data at a finer resolution; it won?t increase the level of detail of the original DEM, but it will lead to a surface where you find coherence of angular properties (i.e., slope, aspect) between neighbouring pixels, being this an important characteristic when dealing with terrain analysis. This work intends to show how the proper adjustment of variogram and kriging parameters -named the nugget effect and the maximum distance within which values are used in interpolation - can be set to achieve quality results on resampling SRTM data from 3arcsec to 1arcsec. Morphometric analysis is being used as an auxiliary tool in geological studies. Improvement of Geographic Information System (GIS) and availability of near-global digital elevation models (DEMs), have brought fastness and reliability in the assessment of parameters associated with the topographic surface. This work intends to make a comparison between two widely used GIS packages regarding production and manipulation of morphometric data, the Open-Source project GRASS-GIS and the proprietary ESRI ArcGISTM. The morphometric parameters Slope, Aspect, Surface Roughness and Isobase Surface were analyzed. SRTM 3arcsec elevation data was resampled to 1arcsec and used as base for deriving morphometric parameters. Slope and Aspect maps produced by GRASS-GIS and ArcGIS are equivalent. Isobase maps showed significant differences and the main features can be identified in both products. GRASS surface presents smoother forms and contours, while ArcGIS created a surface with noise and several step-like features. This problem can be due to differences of interpolation methods and the spatial distribution of data points, clustered along the stream lines. In GRASS, surface roughness can be easily calculated using a shell script, while in ArcGIS, the user must perform several operations. Unlike the isobase surface maps, roughness maps produced by both software are very similar, as a consequence of the regular distribution of data points used for interpolation. If all factors that intervene in the quality of generated products such as variograma and kriging parameters, DEM resolution, flow accumulation threshold and interpolation method were considered, produced morphometric maps will be equivalent to a map manually interpreted by an expert.

The aim of this paper is discussion on particular properties of D-optimal designs under isotropic and intrinsically stationary correlation structures. We show that design points can collapse under the presence of some covariance structures. This enables to include so called nugget effect by natural way. Some numerical examples are also included. (author's abstract) / Series: Research Report Series / Department of Statistics and Mathematics

Os dados de SRTM são distribuídos com resolução espacial de 1arcsec (aprox. 30m) para áreas dentro dos EUA e de 3arcsec (aprox. 90m) para o resto do mundo. A resolução de 90m pode ser considerada apropriada para a análise em escalas pequenas e médias, mas é demasiadamente grosseira para trabalhos em detalhe. Uma alternativa para esta questão é a reamostragem do modelo SRTM; o processo não aumenta o nível de detalhe do modelo digital de elevação (MDE) original, mas conduz a uma superfície em que há uma maior coerência angular (isto é, declividade, orientação) entre pixels vizinhos, característica esta importante por se tratar da análise de terreno. O objetivo deste trabalho é mostrar como o ajuste apropriado do variograma e de parâmetros de krigagem (efeito da pepita e da distância máxima) podem ser utilizados nos valores que são empregados na interpolação visando obter resultados de qualidade na reamostragem de dados de SRTM de 3arcsec para 1arcsec. A análise morfométrica é utilizada como uma ferramenta auxiliar em estudos geológicos. O avanço dos sistemas de informação geográfica (SIG) e a disponibilidade de MDE\'s globais trouxeram maior agilidade e confiabilidade na avaliação dos parâmetros associados à superfície topográfica. Este trabalho faz uma comparação entre dois pacotes SIG mais utilizados na produção e Processamento de dados morfométricos, o projeto livre GRASS-GIS, e o software proprietário ESRI ArcGISTM. Foram analisados os parâmetros morfométricos como declividade, orientação de vertentes, rugosidade de terreno e superfícies de isobase. Os dados da elevação de SRTM 3arcsec foram reamostrados para 1arcsec e são utilizados como base para derivação dos parâmetros morfométricos. Os mapas de declividade e de orientação de vertentes produzidos pelo GRASS-GIS e pelo ArcGIS são equivalentes. O mapa de isobase mostrou diferenças significativas. As características principais podem ser identificadas em ambos os produtos, porém o mapa GRASS apresenta formas mais suaves e contornos mais naturais, enquanto o mapa gerado pelo ArcGIS mostra uma superfície com ruídos e diversas quebras bruscas. Este problema pode ser devido às diferenças de métodos de interpolação e à distribuição espacial dos dados, aglomerados ao longo das linhas de drenagem. No GRASS, a rugosidade de terreno pode ser facilmente calculada, enquanto no ArcGIS o usuário deve executar diversas operações. Ao contrário dos mapas de isobase, os mapas de rugosidade produzidos por ambos os software são muito similares, em função da provável distribuição regular dos pontos usados na interpolação. Se considerarmos todos os fatores que intervêm na qualidade dos produtos gerados como variograma, parâmetros de krigagem, a resolução do DEM, o valor de acumulação do fluxo e o método de interpolação, os mapas morfométricos produzidos serão equivalentes a um mapa interpretado manualmente por um especialista. / SRTM data is distributed at horizontal resolution of 1arcsec (aprox. 30m) for areas within the USA and at 3arcsec (aprox. 90m) resolution for the rest of the world. A 90m resolution can be considered suitable for small or medium-scale analysis, but it is too coarse for more detailed purposes. One alternative is to interpolate the SRTM data at a finer resolution; it won?t increase the level of detail of the original DEM, but it will lead to a surface where you find coherence of angular properties (i.e., slope, aspect) between neighbouring pixels, being this an important characteristic when dealing with terrain analysis. This work intends to show how the proper adjustment of variogram and kriging parameters -named the nugget effect and the maximum distance within which values are used in interpolation - can be set to achieve quality results on resampling SRTM data from 3arcsec to 1arcsec. Morphometric analysis is being used as an auxiliary tool in geological studies. Improvement of Geographic Information System (GIS) and availability of near-global digital elevation models (DEMs), have brought fastness and reliability in the assessment of parameters associated with the topographic surface. This work intends to make a comparison between two widely used GIS packages regarding production and manipulation of morphometric data, the Open-Source project GRASS-GIS and the proprietary ESRI ArcGISTM. The morphometric parameters Slope, Aspect, Surface Roughness and Isobase Surface were analyzed. SRTM 3arcsec elevation data was resampled to 1arcsec and used as base for deriving morphometric parameters. Slope and Aspect maps produced by GRASS-GIS and ArcGIS are equivalent. Isobase maps showed significant differences and the main features can be identified in both products. GRASS surface presents smoother forms and contours, while ArcGIS created a surface with noise and several step-like features. This problem can be due to differences of interpolation methods and the spatial distribution of data points, clustered along the stream lines. In GRASS, surface roughness can be easily calculated using a shell script, while in ArcGIS, the user must perform several operations. Unlike the isobase surface maps, roughness maps produced by both software are very similar, as a consequence of the regular distribution of data points used for interpolation. If all factors that intervene in the quality of generated products such as variograma and kriging parameters, DEM resolution, flow accumulation threshold and interpolation method were considered, produced morphometric maps will be equivalent to a map manually interpreted by an expert.

The Saints & Sinners Quarry preserves the only known vertebrate body fossils in the Nugget Sandstone and the most diverse fauna known from the Nugget-Navajo-Aztec erg system. The fauna includes eight genera and >18,000 bone and bone fragments assignable to >76 individuals, including theropods, sphenosuchians, sphenodontians, drepanosaurs, procolophonids, and a dimorphodontid pterosaur. Cycadeoid fronds are the only plant fossils. There are two depositional environments at the site – dune and interdune, each consisting of two or more faces. The dune facies are (1) Trough Cross-Stratified Sandstone (TCS) representing dry dunes, and (2) Massive and Bioturbated Dunes (MBD) representing bioturbated, damp dunes. The interdune facies are (1) Wavy Sandstone (WSS) representing wet and damp flats with biofilms and tridactyl tracks, (2) Green Clays and Silts (GCS) representing quiet lacustrine waters, (3) Planar Laminated Sandstone (PLS) representing lacustrine dust and sand storm deposits which grade laterally into (4) Massive Bone Bed (MBB) shoreline deposits. The vertical and lateral relationships of the dune and interdune facies suggests that an interdune flat developed (WSS facies) likely by deflation of dunes down to, or near to, the water table. As the water table rose, a shallow lake developed (GCS facies) and trapped wind-blown sediment during sand storms (PLS Facies). The taxonomically diverse vertebrate fauna suggest a mass die-off occurred, likely due to drought. The carcasses and bones were buried by three distinct depositional events, each a bone bed (MBB facies) - separated by very thin clays (GCS facies). Thereafter the water table dropped resulting in several cm-scale sandstone beds with tridactyl tracks (WSS facies). Then migrating dunes buried the interdune flat. These dunes hosted burrowing invertebrates for a moderate time resulting in the destruction of nearly all primary sedimentary structures (MBD facies). Ultimately, as the area dried further, more dunes migrated over these bioturbated surfaces and the area returned to dune field conditions (TCS facies). The Saints & Sinners site indicates that a previously unrecognized, remarkably diverse vertebrate fauna thrived in wet interdunes of western North America's Late Triassic erg system. A massive-die-off, likely due to a drought, provided a wealth of carcasses and their bones. The dynamic shoreline representing the interface of dunes and standing water provided favorable conditions for rapid burial of small carcasses and the disarticulated bones of larger individuals.

Friction Stir Welding (FSW) is a solid-state joining process that is of special interest in joining aluminum and other alloys that are traditionally difficult to fusion weld. The energy required for this joining process is transmitted to the work-pieces through a rotating FSW tool. Modeling attempts, aimed at perfecting the process, rely on assumptions of the contact conditions present between the work-pieces and the FSW tool. Various studies have attempted to define these contact conditions. Both theoretical and experimental studies indicate the contact conditions between the work-piece and weld tool are unknown and may vary during the FSW process. To provide insight into the contact conditions, the objective of this study is to characterize the FSW nugget in terms of swept volume as indicated by the cross-sectional area and symmetry of the FSW nugget over a range of processing conditions.

Upper Triassic strata that lie between the Chinle Formation and Nugget Sandstone along the south flank of the Uinta Mountains in northeastern Utah are distinctive. In the past, these rocks have been lumped together with the overlying or underlying units. These strata are equivalent to the Bell Springs Member of the Nugget Sandstone as defined in Wyoming and perhaps to the Rock Point Formation of the Chinle Formation near the Four Corners region. In this study, these rocks will be called the Bell Springs Formation following the usage of Lucas (1993) in Wyoming. The unit is regionally mappable in northeastern Utah, and is the sedimentologic transition from the fluvial-lacustrine environment of the Chinle Formation to the eolian depositional environment of the Nugget Sandstone. The Bell Springs Formation is comprised of interbedded fine- to medium-grained sandstone and siltstone, as well as planar laminated mudstone. The unit varies from planar laminated sandstone with abundant ripple marks, to cross-bedded sandstone that contains scoured channels filled with mudstone or sandstone. The mudstone beds are commonly mottled and contain desiccation cracks while both the mudstone and sandstone beds have rip-up clasts, occasional bioturbation, and small salt crystal casts. The thinly bedded mudstone and siltstone beds are purple to red to brown, and the sandstone beds vary in color from red to brown to orange or tan with green and gray mottling. The ripple structures with mud drapes indicate fluctuating deposition in low energy water. The presence of desiccation cracks, plant root traces, small eolian sand dunes, gypsum casts, crinkly algal mat beds, and bioturbation indicate intermittent subaerial exposure. Fluvial deposits by meandering streams, including point bar, levee, and splay deposits comprise a large part of this formation. Rocks of the Bell Springs Formation have previously been interpreted as either tidal flat or fluvial/lacustrine deposits. A tidal flat environment certainly may produce some of the features found in these deposits, such as, alternating erosion and deposition of interfingering channels and scours with rip-up clasts, ripples, flaser bedding, desiccation cracks, and bioturbation; however, these rocks lack some of the most important characteristics of tidal flat deposits such as herringbone-cross-stratification, general fining upward successions, and regionally associated sediments that would typically be found in shallow marine environments. We conclude that the sedimentary characteristics and regional setting of these rocks fit best with a fluvial environment interpreted as a meandering system being deposited on a broad floodplain in an arid to semi-arid climate. This depositional environment existed between the expanding Nugget Sandstone erg and the shrinking Chinle Formation as desertification increased during the Late Triassic and Early Jurassic in what is now the western United States. This study not only helps solidify the understanding of the depositional history of these strata, it also clarifies the nomenclature of these formations for future mapping and research.

Consumption of frozen chicken breaded has increased considerably in recent decades, since they are practical and tasty, able to meet the needs of consumers. The intrinsic characteristics of this product are favorable to the proliferation of pathogenic and spoilage micro -organisms and the application of low temperatures has been the method used to extend the life of these breaded meat. Microbiological contamination can originate in breaded raw material used for production or produced during the handling and processing operations and multiplication of these microorganisms during storage can modify the sensory and nutritional properties of the food, and pose a problem food security. Due to their ability to overcome barriers of temperature and water activity, fungi are the main micro -organisms able to degrade the group of frozen foods, which, besides the appearance and deteriorating economic losses, represents a public health problem by the possibility production of mycotoxins in the product and consumer exposure. The aim of this study was to identify the main species of filamentous fungi involved in the deterioration of frozen chicken breaded , check secondary metabolites produced by the same and assess the growth of the two predominant species when exposed to low temperatures and, in parallel, to determine the temperature at counters freeze 6 supermarkets in the city of Santa Maria - RS. The predominant species involved in the deterioration of frozen chicken breaded were Penicillium glabrum, Penicillium polonicum, Penicillium manginii, Penicillium solitum and Penicillium crustosum. The analysis of the secondary metabolite profile showed the capacity to synthesize mycotoxins as cyclopiazonic acid citroviridina, roquefortina C, penitren A and verrucosidina by some isolates. The results demonstrated that the fungus P. polonicum, was able to form visible colonies on the surface of frozen chicken breaded kept at -5°C for 120 days. For P. glabrum the lowest growth was observed that temperature was 0°C. A ' spot ' supermarkets temperature analysis revealed temperature higher than -5°C in at least one of the time points evaluated, and 4 supermarkets 6 (66%) had at least one peak temperature above 0°C, with a maximum of 9.8 °C. Since there is occurrence of storage temperatures at which frozen foods fungi P. polonicum and P. glabrum could develop and knowing that these species have the ability to produce toxic metabolites, emphasize the need for greater attention to research related to fungal spoilage of frozen foods, source of contamination, methods of prevention and possible implications of the consumption of contaminated for public health products. / O consumo de empanados congelados de frango aumentou consideravelmente nas últimas décadas, uma vez que são produtos práticos e saborosos, capazes de satisfazer as necessidades dos consumidores. As características intrínsecas deste produto são favoráveis à proliferação de micro-organismos patogênicos e deteriorantes e a aplicação de baixas temperaturas tem sido o método mais empregado para prolongar a vida útil destes empanados cárneos congelados. A contaminação microbiológica em empanados pode se originar da matéria-prima utilizada para sua elaboração ou se produz durante a manipulação e operações de processamento e a multiplicação destes micro-organismos durante a estocagem pode modificar as propriedades sensoriais e nutricionais do alimento, além de representar um problema de segurança alimentar. Devido a sua habilidade em superar barreiras de temperatura e atividade de água, os fungos são os principais micro-organismos capazes de deteriorar o grupo dos alimentos congelados, o que, além do aspecto deteriorativo e perdas econômicas, representa um problema de saúde pública pela possibilidade de produção de micotoxinas no produto e exposição do consumidor. O objetivo deste estudo foi de identificar as principais espécies de fungos filamentosos envolvidas na deterioração de empanados congelados de frango, verificar metabólitos secundários produzidos pelas mesmas e avaliar o crescimento das duas espécies predominantes quando expostas à baixas temperaturas e, em paralelo, determinar a temperatura em balcões de congelamento de 6 supermercados da cidade de Santa Maria-RS. As espécies predominantes envolvidas na deterioração de empanados congelados de frango foram Penicillium glabrum, Penicillium polonicum, Penicillium manginii, Penicillium solitum e Penicillium crustosum. A análise do perfil de metabólitos secundários revelou capacidade de síntese de micotoxinas como ácido ciclopiazônico, citroviridina, roquefortina C, penitrem A e verrucosidina por alguns isolados. Os resultados demonstraram que o fungo P. polonicum, foi capaz de formar colônias visíveis na superfície dos empanados congelados de frango conservados à -5°C aos 120 dias. Para P. glabrum a menor temperatura que foi observado crescimento foi 0ºC. A análise in loco da temperatura dos supermercados revelou temperatura superior a -5°C em pelo menos um dos momentos avaliados, sendo que 4 de 6 supermercados (66%) apresentaram pelo menos um pico de temperatura acima de 0 °C, com um máximo de 9,8°C. Visto que há ocorrência de temperaturas de armazenagem de alimentos congelados nas quais os fungos P. polonicum e P. glabrum poderiam se desenvolver e sabendo-se que estas espécies têm a capacidade de produzir metabólitos tóxicos, ressalta-se a necessidade de maior atenção para pesquisas relacionadas a deterioração fúngica de alimentos congelados, origem da contaminação, formas de prevenção e possíveis implicações do consumo de produtos contaminados para a saúde pública.

The effects of AC and DC on cooling rate, solute distribution and nugget shape after solidification, which are responsible for microstructure of the fusion zone, during resistance spot welding are realistically and extensively investigated. The finite difference method is used to predict transport variables in workpieces and electrodes during heating, melting, cooling and freezing periods. The model accounts for electromagnetic force, heat generations at the electrode-workpiece interface and faying surface between workpieces, and dynamic electrical resistance including bulk resistance and contact resistances at the faying surface and electrode-wokpiece interfaces, which are function of hardness, temperature, electrode force, and surface condition. The computed results show that in contrast to DC, using AC readily produces the nugget in an ellipse shape. Deficit and excess of solute content occur in a thin layer around the boundary and interior of the nugget, respectively. The effects of dynamic electrical resistance subject to AC (Alternative current) on transport variables, cooling rate, solute distribution and nugget shape after solidification during resistance spot welding are realistically and extensively investigated. The model accounts for electromagnetic force, heat generation and contact resistances at the faying surface and electrode-workpiece interfaces and bulk resistance in workpieces. Contact resistance are comprised of constriction and film resistances, which are functions of hardness, temperature, electrode force and surface condition. The computed results show that the weld nugget readily occurs by increasing constriction resistance and Curie temperature. High Curie temperature enhances convection and solute mixing, and readily melts through the workpiece surface near the electrode edge. Aside from finding the significant effect of Curie temperature on resistance spot welding, this study indicates that any mean (For example, adjusting solute content) to reduce Curie temperature can be a new way to control weld quality.