Search results for: sensory panel

Authors: Ljubica Dokić, Ivana Nikolić, Dragana Šoronja–Simović, Biljana Pajin, Nils Juul

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In this work sensory characteristics of cookies with different amount of chestnut flour were determined by sensory and instrumental methods. The wheat flour for cookies was substituted with chestnut flour in three different levels (20, 40 and 60%) and the dough moisture was 22%. The control sample was with 100% of wheat flour. Sensory quality of the cookies was described using quantity descriptive method (QDA) by six trained members of descriptive panel. Instrumental evaluation included texture characterization by texture analyzer, the color measurements (CIE L*a*b* system) and determination by videometer.

The samples with 20% of chestnut flour were with highest ponderated score for overall sensory impression (17.6), which is very close to score for control sample (18). Increase in amount of chestnut flour caused decrease in scores for all sensory properties, thus overall sensory score decreased also. Compared to control sample and with increase in amount of chestnut flour, instrumental determination of the samples confirmed the sensory analysis results. The hardness of the cookies increased, as well as the values of red a^* and yellow (b*) component coordinate, but the values for lightness (L*) decreased. Also the values, evaluated by videometer at defined wavelength, were the highest for control cookies and decreased with increase in amount of chestnut flour.

Keywords: Cookies, chestnut flour, sensory characteristics.

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Authors: Evita Straumite, Zanda Kruma, Ruta Galoburda, Kaiva Saulite

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Dill (Anethum graveolens L.) is a popular herb used in many regions, including Baltic countries. Dill is widely used for flavoring foods and beverages due to its pleasant spicy aroma. The aim of this work was to determine the best blanching method for processing of dill prior to microwave vacuum drying based on sensory properties, color and volatile compounds in dried product. Two blanching mediums were used – water and steam, and for part of samples microwave pretreatment was additionally used. Evaluation of dried dill volatile aroma compounds, color changes and sensory attributes was performed. Results showed that blanching significantly influences the quality of dried dill. After evaluation of volatile aroma compounds, color and sensory properties of microwave vacuum dried dill, as the best method for dill pretreatment was established blanching at 90 °C for 30 s.

Keywords: dried dill, sensory panel, sensory properties, aroma compounds, color

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Authors: Rana M. Zeina, Laila AL-Ayadhi, Shahid Bashir

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The association between sensory problems and cognitive abilities has been studied in individuals with Autism Spectrum Disorders (ASDs). In this study, we used a Neuropsychological Test to evaluate memory and attention in ASDs children with sensory problems compared to the ASDs children without sensory problems. Four visual memory tests of Cambridge Neuropsychological Test Automated Battery (CANTAB) including Big/little circle (BLC), Simple Reaction Time (SRT) Intra /Extra dimensional set shift (IED), Spatial recognition memory (SRM), were administered to 14 ASDs children with sensory problems compared to 13 ASDs without sensory problems aged 3 to 12 with IQ of above 70. ASDs individuals with sensory problems performed worse than the ASDs group without sensory problems on comprehension, learning, reversal and simple reaction time tasks, and no significant difference between the two groups was recorded in terms of the visual memory and visual comprehension tasks. The findings of this study suggest that ASDs children with sensory problems are facing deficits in learning, comprehension, reversal, and speed of response to a stimulus.

Keywords: Visual memory, Attention, Autism Spectrum Disorders (ASDs).

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Authors: Ljubica Dokić, Ivana Nikolić, Dragana Šoronja–Simović, Zita Šereš, Biljana Pajin, Nils Juul, Nikola Maravić

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The possibility of application the dietary fibers in production of crackers was observed in this work, as well as their influence on rheological and textural properties on the dough for crackers and influence on sensory properties of obtained crackers. Three different dietary fibers, oat, potato and pea fibers, replaced 10% of wheat flour. Long fermentation process and baking test method were used for crackers production. The changes of dough for crackers were observed by rheological methods of determination the viscoelastic dough properties and by textural measurements. Sensory quality of obtained crackers was described using quantity descriptive method (QDA) by trained members of descriptive panel. Additional analysis of crackers surface was performed by videometer. Based on rheological determination, viscoelastic properties of dough for crackers were reduced by application of dietary fibers. Manipulation of dough with 10% of potato fiber was disabled, thus the recipe modification included increase in water content at 35%. Dough compliance to constant stress for samples with dietary fibers decreased, due to more rigid and stiffer dough consistency compared to control sample. Also, hardness of dough for these samples increased and dough extensibility decreased. Sensory properties of final products, crackers, were reduced compared to control sample. Application of dietary fibers affected mostly hardness, structure and crispness of the crackers. Observed crackers were low marked for flavor and taste, due to influence of fibers specific aroma. The sample with 10% of potato fibers and increased water content was the most adaptable to applied stresses and to production process. Also this sample was close to control sample without dietary fibers by evaluation of sensory properties and by results of videometer method.

Keywords: Crackers, dietary fibers, rheology, sensory properties.

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Authors: M.A. Lazim, M. Suriani

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Knowing consumers' preferences and perceptions of the sensory evaluation of drink products are very significant to manufacturers and retailers alike. With no appropriate sensory analysis, there is a high risk of market disappointment. This paper aims to rank the selected coffee products and also to determine the best of quality attribute through sensory evaluation using fuzzy decision making model. Three products of coffee drinks were used for sensory evaluation. Data were collected from thirty judges at a hypermarket in Kuala Terengganu, Malaysia. The judges were asked to specify their sensory evaluation in linguistic terms of the quality attributes of colour, smell, taste and mouth feel for each product and also the weight of each quality attribute. Five fuzzy linguistic terms represent the quality attributes were introduced prior analysing. The judgment membership function and the weights were compared to rank the products and also to determine the best quality attribute. The product of Indoc was judged as the first in ranking and 'taste' as the best quality attribute. These implicate the importance of sensory evaluation in identifying consumers- preferences and also the competency of fuzzy approach in decision making.

Keywords: fuzzy decision making, fuzzy linguistic, membership function, sensory evaluation,

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Authors: Tim D. Sass, Pe, Leed

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The rising price of fossil fuels, government incentives and growing public aware-ness for the need to implement sustainable energy supplies has resulted in a large in-crease in solar panel installations across the country. For many sites the most eco-nomical solar panel installation uses existing, southerly facing rooftops. Adding solar panels to an existing roof typically means increased loads that must be borne by the building-s structural elements. The structural design professional is responsible for ensuring a new solar panel installation is properly supported by an existing structure and configured to maximize energy generation.

Keywords: Solar Panel, Structures, Structural Design.

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Authors: Janis Šliseris, Karlis Rocens

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Optimization of rational geometrical and mechanical parameters of panel with curved plywood ribs is considered in this paper. The panel consists of cylindrical plywood ribs manufactured from Finish plywood, upper and bottom plywood flange, stiffness diaphragms. Panel is filled with foam. Minimal ratio of structure self weight and load that could be applied to structure is considered as rationality criteria. Optimization is done, by using classical beam theory without nonlinearities. Optimization of discreet design variables is done by Genetic algorithm.

Keywords: Curved plywood ribs, genetic algorithm, rationalparameters of ribbed panel, structure optimization.

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Authors: Andrea Macruz

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This paper explores computation as a process for design by examining how computers can become more than an operative strategy in a designer's toolkit. It documents this, building upon concepts of neuroscience and Antonio Damasio's Homeostasis Theory, which is the control of bodily states through feedback intended to keep conditions favorable for life. To do this, it follows a methodology through algorithmic drawing and discusses the outcomes of three multi-sensory design installations, which culminated from a course in an academic setting. It explains both the studio process that took place to create the installations and the computational process that was developed, related to the fields of algorithmic design and tangible computing. It discusses how designers can use computational range to achieve homeostasis related to sensory data in a multi-sensory installation. The outcomes show clearly how people and computers interact with different sensory modalities and affordances. They propose using computers as meta-physical stabilizers rather than tools.

Keywords: Antonio Damasio, emotional feedback, algorithmic drawing, homeostasis, multi-sensory installation, neuroscience.

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Authors: Mahmoud Miri, Morteza Naghipour, Amir Kashiryfar

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The unanticipated destruct of more of the steel moment frames in Northridge earthquake, altered class of regard to the beamto- column connections in moment frames. Panel zone is one the significant part of joints which, it-s stiffness and rigidity has an important effect on the behavior and ductility of the frame. Specifically that behavior of panel zone has a very significant effect on the special moment frames. In this paper , meanwhile the relations for modeling of panel zone in frames are expressed , special moment frames with different spans and stories were studied in the way of performance-based design. The frames designed in according with Iranian steel building code. The effect of panel zone is also considered and in the case of non-existence of performance level, by changing in intimacies and parameter of panel zone, performance level is considered.

Keywords: steel moment frame, panel zone, performance based design

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Authors: Kgatla T.E., Howard S.S, Hiss D.C.

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Prickly pear juice has received renewed attention with regard to the effects of processing and preservation on its sensory qualities (colour, taste, flavour, aroma, astringency, visual browning and overall acceptability). Juice was prepared by homogenizing fruit and treating the pulp with pectinase (Aspergillus niger). Juice treatments applied were sugar addition, acidification, heat-treatment, refrigeration, and freezing and thawing. Prickly pear pulp and juice had unique properties (low pH 3.88, soluble solids 3.68 oBrix and high titratable acidity 0.47). Sensory profiling and descriptive analyses revealed that non-treated juice had a bitter taste with high astringency whereas treated prickly pear was significantly sweeter. All treated juices had a good sensory acceptance with values approximating or exceeding 7. Regression analysis of the consumer sensory attributes for non-treated prickly pear juice indicated an overwhelming rejection, while treated prickly pear juice received overall acceptability. Thus, educed favourable sensory responses and may have positive implications for consumer acceptability.

Keywords: Consumer acceptability, descriptive test, Prickly pear juice

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Authors: Wen-Chi Liu

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This study applies the sequential panel selection method (SPSM) procedure proposed by Chortareas and Kapetanios (2009) to investigate the time-series properties of energy consumption in 50 US states from 1963 to 2009. SPSM involves the classification of the entire panel into a group of stationary series and a group of non-stationary series to identify how many and which series in the panel are stationary processes. Empirical results obtained through SPSM with the panel KSS unit root test developed by Ucar and Omay (2009) combined with a Fourier function indicate that energy consumption in all the 50 US states are stationary. The results of this study have important policy implications for the 50 US states.

Keywords: Energy Consumption, Panel Unit Root, Sequential Panel Selection Method, Fourier Function, US states.

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Authors: Bu Seog Ju, Woo Young Jung

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A multi-panel PMC infilled system, using polymer matrix composite (PMC) material, was introduced as new conceptual design for seismic retrofitting. A proposed multi panel PMC infilled system was composed of two basic structural components: inner PMC sandwich infills and outer FRP damping panels. The PMC material had high stiffness-to-weight and strength-to-weight ratios. Therefore, the addition of PMC infill panels into existing structures would not significantly alter the weight of the structure, while providing substantial structural enhancement.

In this study, an equivalent linearized dynamic analysis for a proposed multi-panel PMC infilled frame was performed, in order to assess their effectiveness and their responses under the simulated earthquake loading. Upon comparing undamped (without PMC panel) and damped (with PMC panel) structures, numerical results showed that structural damping with passive interface damping layer could significantly enhance the seismic response.

Keywords: Polymer Matrix Composite (PMC), Panel, Piece-wise linear, Earthquake, FRP.

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Authors: M. Adeel

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The damage tolerance behavior of integrally and conventional stiffened panel is investigated based on the fracture mechanics and finite element analysis. The load bearing capability and crack growth characteristic of both types of the stiffened panels having same configuration subjected to distributed tensile load is examined in this paper. A fourteen-stringer stiffened panel is analyzed for a central skin crack propagating towards the adjacent stringers. Stress intensity factors and fatigue crack propagation rates of both types of the stiffened panels are then compared. The analysis results show that integral stiffening causes higher stress intensity factor than conventional stiffened panel as the crack tip passes through the stringer and the integrally stiffened panel has less load bearing capability than the riveted stiffened panel.

Keywords: Conventional Stiffened Structure, Damage Tolerance, Finite Element Analysis, Integrally Stiffened Structure, Stress Intensity Factor.

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Authors: Zane Brough, Claudio Paoloni

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Modern low earth orbit (LEO) satellites that require multi-mission flexibility are highly likely to be repositioned between different operational orbits. While executing this process the satellite may experience high levels of vibration and environmental hazards, exposing the deployed solar panel to dangerous stress levels, fatigue and space debris, hence it is desirable to retract the solar array before satellite repositioning to avoid damage or failure.

A novel concept of deployable/retractable hybrid solar array systemcomposed of both rigid and flexible solar panels arranged within a petal formation, aimed to provide a greater power to volume ratio while dramatically reducing mass and cost is proposed.

Keywords: Deployable Solar Panel, Satellite, Retractable Solar Panel, Hybrid Solar Panel.

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Authors: D. Nebbali, R. Nebbali, A. Ouibrahim

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This study focuses on the cooling of a photovoltaic panel (PV). Indeed, the cooling improves the conversion capacity of this one and maintains, under extreme conditions of air temperature, the panel temperature at an appreciable level which avoids the altering. To do this, a fan provides forced circulation of air. Because the fan is supplied by the panel, it is necessary to determine the optimum operating point that unites efficiency of the PV with the consumption of the fan. For this matter, numerical simulations are performed at varying mass flow rates of air, under two extreme air temperatures (50°C, 25°C) and a fixed solar radiation (1000W.m2) in a case of no wind.

Keywords: Energy conversion, efficiency, balance energy, solar cell.

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Authors: W. Z. Taffese

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This work presents a low-cost and eco-friendly building material named Agrostone panel. Africa-s urban population is growing at an annual rate of 2.8% and 62% of its population will live in urban areas by 2050. As a consequence, many of the least urbanized and least developed African countries- will face serious challenges in providing affordable housing to the urban dwellers. Since the cost of building materials accounts for the largest proportion of the overall construction cost, innovating low-cost building material is vital. Agrostone panel is used in housing projects in Ethiopia. It uses raw materials of agricultural/industrial wastes and/or natural minerals as a filler, magnesium-based chemicals as a binder and fiberglass as reinforcement. Agrostone panel reduces the cost of wall construction by 50% compared with the conventional building materials. The pros and cons of Agrostone panel as well as the use of other waste materials as a raw material to make the panel more sustainable, low-cost and better properties are discussed.

Keywords: Agrostone Panel, Low-cost and sustainable Building Materials, Agro-waste for construction

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Authors: Özlem Pelin Can

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This study evaluated the microbiological quality and the sensory characteristics of carp fillets processed by the sousvide method when stored at 2 and 10 °C. Four different combinations of sauced–storage were studied then stored at 2 or 10 °C was evaluate periodically sensory, microbiological and chemical quality. Batches stored at 2 °C had lower growth rates of mesophiles and psychrotrophs. Moreover, these counts decreased by increasing the heating temperature and time. Staphylococcus aureus, Bacillus cereus, Clostridium perfringens and Listeria monocytogenes were not found in any of the samples. The heat treatment of 90 °C for 15 min and sauced was the most effective to ensure the safety and extend the shelf-life of sousvide carp preserving its sensory characteristics. This study establishes the microbiological quality of sous vide carp and emphasizes the relevance of the raw materials, heat treatment and storage temperature to ensure the safety of the product.

Keywords: Sous- vide methods, carp, sauce, microbiological, chemical and sensory quality

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Authors: Javier Ordorica Villalvazo, Claudia Camargo Wilson, Jesus Everardo Olguin Tiznado

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This paper presents an experimental case using sensory thermography to describe temperatures behavior on median nerve once an activity of repetitive motion was done. Thermography is a noninvasive technique without biological hazard and not harm at all times and has been applied in many experiments to seek for temperature patterns that help to understand diseases like cancer and cumulative trauma disorders (CTD’s). An infrared sensory thermography technology was developed to execute this study. Three women in good shape were selected for the repetitive motion tests for 4 days, two right-handed women and 1 left handed woman, two sensory thermographers were put on both median nerve wrists to get measures. The evaluation time was of 3 hours 30 minutes in a controlled temperature, 20 minutes of stabilization time at the beginning and end of the operation. Temperatures distributions are statistically evaluated and showed similar temperature patterns behavior.

Keywords: Median nerve, temperature, sensory thermography, wrists, CTD’s.

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Authors: HyunSu Seo, HoYoung Son, Sungjin Kim, WooYoung Jung

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In order to understand the seismic behavior of steel frame structure with infill FRP composite panel, simple models for simulation on the steel frame with the panel systems were developed in this study. To achieve the simple design method of the steel framed structure with the damping panel system, 2-D finite element analysis with the springs and dashpots models was conducted in ABAQUS. Under various applied spring stiffness and dashpot coefficient, the expected hysteretic energy responses of the steel frame with damping panel systems we investigated. Using the proposed simple design method which decides the stiffness and the damping, it is possible to decide the FRP and damping materials on a steel frame system.

Keywords: Interface damping layer, steel frame, seismic, FRP.

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Authors: Mariam Abdulaziz Y.Esmaeel

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The study aimed to identify the nature of autistic talent, the manifestations of their weak central coherence, and their sensory characteristics. The case study consisted of four talented autistic males. Two of them in drawing, one in clay formation and one in jigsaw puzzle. Tools of data collection were Group Embedded Figures Test, Block Design Test, Sensory Profile Checklist Revised, Interview forms and direct observation. Results indicated that talent among autistics emerges in limited domain and being extraordinary for each case. Also overlapping construction properties. Indeed, they show three perceptual aspects of weak central coherence: The weak in visual spatial-constructional coherence, the weak in perceptual coherence and the weak in verbal – semantic coherence. Moreover, the majority of the study cases used the three strategies of weak central coherence (segmentation, obliqueness and rotation). As for the sensory characteristics, all study cases have numbers of that characteristics that especially emerges in the visual system.

Keywords: Autism, Central Coherence, Savant, Sensory characteristics, Talent.

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Authors: E. Abustam, M. I. Said, M. Yusuf, H. M. Ali

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This study aims to examine the sensory quality of meatballs made from Balinese beef and buffalo meat after the addition of smoke powder prior to storage at the temperatures of 2- 5°C for 7 days. This study used meat from Longissimus dorsi muscle of male Balinese cattle aged 3 years and of male buffalo aged 5 years as the main raw materials, and smoke powder as a binder and preservative in making meatballs. The study was based on completely randomized design (CRD) of factorial pattern of 2 x 3 x 2 where factors 1, 2 and 3 included the types of meat (cattle and buffalo), types of smoke powder (oven dried, freeze dried and spray dried) with a level of 2% of the weight of the meat (w/w), and storage duration (0 and 7 days) with three replications, respectively. The parameters measured were the meatball sensory quality (scores of tenderness, firmness, chewing residue, and intensity of flavor). The results of this study show that each type of meat has produced different sensory characteristics. The meatballs made from buffalo meat have higher tenderness and elasticity scores than the Balinese beef. Meanwhile, the buffalo meatballs have a lower residue mastication score than the Balinese beef. Each type of smoke powders has produced a relatively similar sensory quality of meatballs. It can be concluded that the smoke powder of 2% of the weight of the meat (w/w) could maintain the sensory quality of the meatballs for 7 days of storage.

Keywords: Balinese beef meatballs, buffalo meatballs, sensory quality, smoke powder.

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Authors: Viriyavudh Sim, Woo Young Jung

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Performance of Basalt Fiber Reinforced Polymer (BFRP) sandwich infill panel system under diagonal compression was studied by means of numerical analysis. Furthermore, the variation of temperature was considered to affect the mechanical properties of BFRP, since their composition was based on polymeric material. Moreover, commercial finite element analysis platform ABAQUS was used to model and analyze this infill panel system. Consequently, results of the analyses show that the overall performance of BFRP panel had a 15% increase compared to that of GFRP infill panel system. However, the variation of buckling load in terms of temperature for the BFRP system showed a more sensitive nature compared to those of GFRP system.

Keywords: Basalt Fiber Reinforced Polymer, Buckling performance, numerical simulation, temperature dependent materials.

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Authors: Kyong-min Lee, Moon Soo Chang, PooGyeon Park

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In this paper, we propose a geometric modeling of illumination on the patterned image containing etching transistor. This image is captured by a commercial camera during the inspection of a TFT-LCD panel. Inspection of defect is an important process in the production of LCD panel, but the regional difference in brightness, which has a negative effect on the inspection, is due to the uneven illumination environment. In order to solve this problem, we present a geometric modeling of illumination consisting of an interpolation using the least squares method and 3D modeling using bezier surface. Our computational time, by using the sampling method, is shorter than the previous methods. Moreover, it can be further used to correct brightness in every patterned image.

Keywords: Bezier, defect, geometric modeling, illumination, inspection, LCD, panel.

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Authors: Xu Chen, Zhao Caiqi

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In addition to the advantages of light weight, resistant corrosion and ease of processing, aluminum is also applied to the long-span spatial structures. However, the elastic modulus of aluminum is lower than that of the steel. This paper combines the high performance aluminum honeycomb panel with the aluminum latticed shell, forming a new panel-and-rod composite shell structure. Through comparative analysis between the static and dynamic performance, the conclusion that the structure of composite shell is noticeably superior to the structure combined before.

Keywords: Combination of aluminum honeycomb panel and rod latticed shell, dynamic performance, response spectrum analysis, seismic properties.

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Authors: W. I. Wan Rosli, A. R. Nurhanan, M. A. Solihah, S. S. J. Mohsin

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The proximate composition, physical traits and sensory properties of beef and chicken patties incorporated with various level of dried cornsilk (Maydis stigma) were studied. The beef and chicken patties were formulated with either 2%, 4% or 6% of cornsilk. Both cooked beef and chicken patties incorporated with 6% cornsilk recorded the highest protein concentration at 23.3% and 28.42%, respectively. Both cooked beef and chicken patties containing 6% cornsilk significantly recorded the lowest concentration of fat at 11.4% and 14.60%, respectively. Beef and chicken patties formulated with 6% cornsilk recorded the highest cooking yield at 80.13% and 83.03% compared to other treatments. The inclusion of cornsilk did not change the sensory properties and consumer acceptability of cornsilk-based beef and chicken patties. Cornsilk fibre has been effective in improving cooking yield, moisture and fat retention of beef and chicken patties

Keywords: cornsilk, beef and chicken patty, proximatecomposition, sensory evaluation.

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Authors: Aizreena Azaman, Mai Ishibashi, Masanori Ishizawa, Shin-Ichiroh Yamamoto

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Sensory input plays an important role to human posture control system to initiate strategy in order to counterpart any unbalance condition and thus, prevent fall. In previous study, joint stiffness was observed able to describe certain issues regarding to movement performance. But, correlation between balance ability and joint stiffness is still remains unknown. In this study, joint stiffening strategy at ankle and hip were observed under different sensory manipulations and its correlation with conventional clinical test (Functional Reach Test) for balance ability was investigated. In order to create unstable condition, two different surface perturbations (tilt up-tilt (TT) down and forward-backward (FB)) at four different frequencies (0.2, 0.4, 0.6 and 0.8 Hz) were introduced. Furthermore, four different sensory manipulation conditions (include vision and vestibular system) were applied to the subject and they were asked to maintain their position as possible. The results suggested that joint stiffness were high during difficult balance situation. Less balance people generated high average joint stiffness compared to balance people. Besides, adaptation of posture control system under repetitive external perturbation also suggested less during sensory limited condition. Overall, analysis of joint stiffening response possible to predict unbalance situation faced by human

Keywords: Balance ability, joint stiffness, sensory, adaptation, dynamic.

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Authors: I. Gedrovica, D. Karklina

Abstract:

Meat and meat products for human consumption are one of main sources of protein, amino acids, fatty acids, vitamins, and minerals. Popular variety of meat product is meatballs, which can be enriched with valuable product – Jerusalem artichoke powder, made from dried and grinded Jerusalem artichoke tubers, it is raw material with low-calorie, low fat, rich in dietary fibres, minerals, and vitamins. The results of this study indicate that that people could accept the new product - meatballs with Jerusalem artichoke powder and Jerusalem artichoke powder is suitable for meatballs preparation, in result them is possible to improve meatballs sensory and physical properties.

Keywords: Meatballs, Jerusalem artichoke powder, sensory evaluation.

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Authors: Minh Van Nguyen, Magnea Gudrun Karlsdottir, Adalheidur Olafsdottir, Arnljotur Bjarki Bergsson, Sigurjon Arason

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The effects of seawater and slurry ice bleeding methods on the sensory, microbiological and chemical quality changes of cod fillets during chilled storage were examined in this study. The results from sensory evaluation showed that slurry ice bleeding method prolonged the shelf life of cod fillets up to 13-14 days compared to 10-11 days for fish bled in seawater. Slurry ice bleeding method also led to a slower microbial growth and biochemical developments, resulting lower total plate count (TPC), H2S-producing bacteria count, total volatile basic nitrogen (TVB-N), trimethylamine (TMA), free fatty acid (FFA) content and higher phospholipid content (PL) compared to those of samples bled in seawater. The results of principle component analysis revealed that TPC, H2S-producing bacteria, TVB-N, TMA and FFA were in significant correlation. They were also in negative correlation with sensory evaluation (Torry score), PL and water holding capacity (WHC).

Keywords: Bleeding method, chilled storage, microbial growth, sensory evaluation.

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Authors: S. Himran, B. Mire, N. Salam, L. Sule

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This study was carried out experimentally and analytically about the performance of solar cell panel system for operating the pump coupled by dc-motor. The solar cell panel with total area 1.9848 m2 consists of three modules of 80 Wp each. The small centrifugal pump powered by dc-motor is operated to lift water from 1m to 7m heads in sequence and gives the amount of water pumped over the whole day from 08.00 to 16.00 h are 11988, 10851, 8874, 7695, 5760, 3600, 2340 L/d respectively. The hourly global solar radiation during the day is an average of 506 W/m2. This study also presents the I-V characteristics of the panel at global radiations 200, 400, 600, 800 and 1000 W/m2 matched with the operation of the pump at the above lifting heads. It proves that the only solar radiations 800 and 1000 W/m2 could provide lifting head from 1m to 7m. The analysis shows the best efficiency point of the performance of solar cell panel system occurs at the pumping head 2.89 m.

Keywords: Solar cell, dc- motor-pump, I-V characteristics, best efficiency point.

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Authors: W. I. Wan Rosli, M. A. Solihah., N. A. Nik Fakurudin, M. S. Aishah, S. S. J. Mohsin

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The nutrient composition and sensory properties of poultry-based patties (PBPs) incorporated with various levels of grey oyster mushroom (Pleurotus sajor-caju, PSC) were studied. The PBPs were formulated with either 0%, 25% or 50% of fresh ground PSC. Results show poultry patty formulated with 25% PSC had protein content of 17.46% lower than the control patty which had 18.13% but it was not significant. Meanwhile, both cooked poultry patties containing 25% and 50% PSC significantly recorded lower concentration of fat at 10.67% and 7.15%, respectively. On the other hand, poultry patty added with 50% ground PSC shows the highest concentration of total dietary fibre (TDF) of 4.90 g/100g compared to poultry patty containing 25% of mushroom (3.40 g/100g) and to the control (1.90g/100g). In addition, patty incorporated with 25% PSC had moisture content of 57.91% which is significantly lower than patty formulated with 50% which had moisture of 61.80%. In the sensory evaluation, there were no differences recorded in all sensory attributes of PSC-based patties judged by untrained panelists. In conclusion, the addition of PSC to replace poultry meat can be recommended for the purpose of lowering production cost, enhancing nutritional composition and maintaining the acceptability of poultry patties.

Keywords: oyster mushroom (PSC), poultry patty, nutrient composition, sensory evaluation

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