ALBERT

All Library Books, journals and Electronic Records Telegrafenberg

X
feed icon rss

Your email was sent successfully. Check your inbox.

An error occurred while sending the email. Please try again.

Proceed reservation?

Export
  • 1
    Electronic Resource
    Electronic Resource
    Frank H. George Research Award Winning Paper: Cybernetic approach to medical technology: application to cancer screening and other diagnostics (2000)
    Bingley : Emerald
    Kybernetes 29 (2000), S. 871-895 
    Details
    ISSN: 0368-492X
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Computer Science
    Notes: The cybernetic approach differs significantly from the conventional reductionist methods of natural and biological sciences. Norbert Wiener established the theory of cybernetics as a science of control and communication process in living beings (human and animals) and machines. Dutta Majumder in his Norbert Wiener Award winning paper extended the approach to include integrated complex human machine systems and functions with general systems theory as a unitary science laying the mathematical foundation for unifying observing systems, observed systems and the act of observing as indicated in von Foerster's concept of second-order cybernetics. Both from the point of view of ontology and that of epistemology the cybernetic approach now enables computer technology to incorporate artificial intelligence (AI) and expert system (ES) for knowledge based instrumentation for diagnostics and therapy planning. Presents the results of a project for development of a knowledge based framework for combining different modalities of medical image processing such as CT, MR(T1), MR(T2), SPECT, PET, USG etc. whichever is relevant for particular pathological investigation for diagnostics and therapeutic planning. Experiments were conducted with (a) Alzheimer's patient data and (b) detection and grading of malignancy with oncological data for the cancer screening system.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/03684920010342026
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 2
    Electronic Resource
    Electronic Resource
    Extrusion Processing of Wet Corn Gluten Meal (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Wet corn gluten meal (WCGM) is that which has not undergone the typical industrial flash drying process. The pH of WCGM was adjusted to 7.0. The samples were then frozen and the water removed by lyophilization. The moisture content of the freeze-dried samples was adjusted to 14, 20, and 26% dry basis and extruded at barrel temperatures of 120, 145, and 170°C with screw speeds of 100, 150, and 200 rpm. Changes in digestibility and water-holding capacity were measured, and the results were compared to similarly processed dry corn gluten meal (DCGM) at pH 7.0.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb10517.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 3
    Electronic Resource
    Electronic Resource
    Textural Properties of Extruded Plant Protein Blends (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Blends of corn gluten meal and soy protein concentrate in the ratio of 25:75, 50:50 and 75:25 w/w were made up. The blends at 20, 30 and 40% moisture content (db) were extruded at 145°C through 4.24, 3.0, and 2.12 mm diam dies at screw speeds of 60, 120, and 180 rpm to generate different shear environments. Multiple nonlinear regression analysis was used to develop models of bulk density, puff ratio, water-holding capacity and shear strength as a function of moisture content and shear rate. Shear rate affected the dependent variables most. Cooked and uncooked viscosity and product color were also measured. Electron micrographs confirmed some of the findings.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb11215.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 4
    Electronic Resource
    Electronic Resource
    Effect of Lipids on the Properties of Extruded Products (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 53 (1988), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Corn gluten having 3.9, 1.8 and 0.2%, lipid (dry basis, db) was blended with defatted soy protein concentrate in the ratio of 25:75 w/ w. The blends were made up of 20, 30, and 40% moisture (db) and then extruded through 4.24, 3.0, and 2.12 mm diameter dies at screw speeds of 60, 120, and 180 rpm. The dependent variables measured were puff ratio, bulk density, shear strength, and water-holding capacity. Shear strength increased when lipids decreased from 3.9% to 1.8% but then decreased when lipids were reduced to 0.2%. Water-holding capacity and puff ratio increased with decreasing lipids. Bulk density was unaffected by lipid concentration.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb13572.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 5
    Electronic Resource
    Electronic Resource
    Modeling Flow in Cylindrical Extruder Dies (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Volumetric flowrate was studied in the die of a single screw extruder. Variables included the ratio of die length to die diameter, barrel to die diameter, barrel and die temperature, screw speed and product moisture. Die conductance was determined graphically and analytically. Results indicated that for a constant pressure drop across the die, increasing temperature, die diameter or moisture increased flowrate. Dimensional analysis was used to study the effect of each parameter on the flow through the extruder die. An expression for temperature rise due to viscous dissipation for isothermal flow in the die was developed and nomographs are presented.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb05165.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 6
    Electronic Resource
    Electronic Resource
    Numerical Simulation of Natural Convection Heating of Canned Thick Viscous Liquid Food Products (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 55 (1990), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Sterilization of a thick viscous liquid food in a metal can sitting in an upright position and heated from the side wall (Tw= 394 K) only in a still retort was simulated. The liquid had temperature dependent viscosity but constant specific heat and thermal conductivity. Equations of mass, motion and energy conservation for an axisymmetric case were solved and plots of temperature, velocity and streamlines were provided for natural convection heating and isotherms compared with pure conduction contour plots. Results indicated that the natural convection moved the slowest heating point to the bottom center. The bottom of the can heated up slower than predicted by pure conduction heating. The magnitude of the axial velocity was found to be of the order of 10−5 m/sec which varied with time and position in the can.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb03946.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 7
    Electronic Resource
    Electronic Resource
    Uniaxial Extensional Viscosity During Extrusion Cooking from Entrance Pressure Drop Method (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Uniaxial extensional viscosity of corn meal at moisture contents of 30 and 35% (dry weight basis) and temerature of 160 and 180°C was estimated from entrance pressure'drop measurements during extrusion cooking. The value of the shear component of the entrance pressure drop was an order of magnitude below that of the extensional component. Food doughs exhibited shear thinning and extension thinning behavior during processing conditions used. Increasing moisture and temperature decreased extensional viscosity at higher extension rates. The Trouton ratio ranged from 25 to 50 and was affected by product moisture content, barrel temperature, and deformation rate.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1994.tb06935.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 8
    Electronic Resource
    Electronic Resource
    Analysis of Pressure Drop in Extruder Dies (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Entrance pressure drop of extruder dies increased with a decrease in the ratio of barrel-to-die diameter during the extrusion of corn. For the low Reynolds number flow studied (1.77 x 10−3≤ Re ≤ 9 x 10−5) the viscous component, obtained from Weissberg's analysis, contributed 2% to 40% of the entrance pressure drop and increased as the barrel-to-die diameter ratio decreased. The friction factor for laminar fully developed flow through the die followed the expression f = 16/Re'. Fully developed flow within the die was achieved at a die length-to-diameter ratio of 9.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb04687.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 9
    Electronic Resource
    Electronic Resource
    Effect of Frozen Storage Conditions on Yields, Shear Strength and Color of Ground Beef Patties (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 53 (1988), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: One-quarter pound (113g) ground beef patties containing 15 or 30% fat were packaged in either polyethylene bags or vacuum-packaged and stored at -12.2°, -23.3°, or -34.4°C for 20 weeks. At 4-wk intervals, samples were thawed and analyzed. The results were compared with fresh samples. Drip loss, cooking loss and shear strength increased with increasing time in frozen storage. Package type affected drip loss and cooking loss but not shear strength. Products with higher f at contents had higher drip loss, cooking loss, shear strength, and color (L, a, and b) values.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb08934.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 10
    Electronic Resource
    Electronic Resource
    Lipid Oxidation in Ground Beef Patties as Affected by Time-Temperature and Product Packaging Parameters (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 53 (1988), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Oxidative rancidity in fresh and stored ground beef samples was measured using a thiobarbituric acid (TBA) assay with antioxidant protection. The independent variables were fat concentration (15 or 30%), package type (polyethylene or vacuum-packaged), freezer storage temperature (-12.2°, -23.3° or -34.4°C) and storage time (4, 8, 12, 16, or 20 weeks). At the end of each storage time samples were thawed and TBA values were determined on the samples before and after cooking. TBA values increased during the first 12 to 16 weeks after which time it decreased for both the cooked and uncooked samples. The higher fat samples, packaged in polyethylene, had higher TBA values for both cooked and uncooked patties. Uncooked patties stored at - 12.2°C had higher TBA values than those stored at -23.3°C or -34.4°C but cooked sample TBA values showed no dependence on storage temperature.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb08938.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
Close ⊗
This website uses cookies and the analysis tool Matomo. More information can be found here...