Commenced in January 2007
Frequency: Monthly
Edition: International
Paper Count: 3

Search results for: Gudrun Klinker

3 Dynamics in Tangible Chemical Reactions

Authors: Patrick Maier, Marcus Tönnis, Gudrun Klinker

Abstract:

Spatial understanding and the understanding of dynamic change in the spatial structure of molecules during a reaction is essential for designing new molecules. Knowing the physical processes in the reactions helps to speed up the designing process. To support the designer with the correct representation of the designed molecule as well as showing the dynamic behavior of the whole reacting system is the goal of our application. Our system shows the spatial deformation of the molecules at every time interval by minimizing the energy level of the molecules. The position and orientation of the molecules can be intuitively controlled by manipulating objects of the real world using Augmented Reality techniques. Our approach has the potential to speed up the design of new molecules and help students to understand the chemical processes better.

Keywords: Augmented Augmented Chemical Reactions, Augmented Reality, chemistry, education.

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2 Application of Quality Index Method, Texture Measurements and Electronic Nose to Assess the Freshness of Atlantic Herring (Clupea harengus) Stored in Ice

Authors: Nga T.T. Mai, Emilía Martinsdóttir, Kolbrún Sveinsdóttir, Gudrun Olafsdóttir, Sigurjón Arason

Abstract:

Atlantic herring (Clupea harengus) is an important commercial fish and shows to be more and more demanded for human consumption. Therefore, it is very important to find good methods for monitoring the freshness of the fish in order to keep it in the best quality for human consumption. In this study, the fish was stored in ice up to 2 weeks. Quality changes during storage were assessed by the Quality Index Method (QIM), quantitative descriptive analysis (QDA) and Torry scheme, by texture measurements: puncture tests and Texture Profile Analysis (TPA) tests on texture analyzer TA.XT2i, and by electronic nose (e-nose) measurements using FreshSense instrument. Storage time of herring in ice could be estimated by QIM with ± 2 days using 5 herring per lot. No correlation between instrumental texture parameters and storage time or between sensory and instrumental texture variables was found. E-nose measurements could be use to detect the onset of spoilage.

Keywords: Herring, Quality Index Method (QIM), freshness, storage time.

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1 Sensory, Microbiological and Chemical Assessment of Cod (Gadus morhua) Fillets during Chilled Storage as Influenced by Bleeding Methods

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

Abstract:

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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