1,721,146 research outputs found
A device for the monitoring of the cap buoyancy during the red grapes fermentation
Full text linkThe pomace cap formation during the red grape fermentation is widely described in literature. However, the measurement of the cap buoyancy is a less debated issue despite it affects several oenological practices. Particularly, it could affect the pomace cap management strategy and the related operations in order to achieve the extraction of compounds from the skins of the berries. In fact, buoyancy affects the volume of the cap submerged by the juice, and consequently contact between the skins and the must. Thus, understanding the changes in cap buoyancy could help to improve the pomace cap management. In our test we set up a measurement device able to record, with a load cell and a data-logger, the buoyancy of the pomace cap at different times. Afterward, we test the measurement device at laboratory scale. The measurements show the relationship between the buoyancy and the juice density, the berries density (i.e. both real, and apparent density), and the carbon dioxide emission during the alcoholic fermentation. During the alcoholic fermentation, the cap changes the force against the load cell as results of the change in cap buoyancy. At the beginning of the fermentation the berries skins are on the bottom of the fermentation vessel. Then, after roughly one day, the pomace cap raise up and start to float and to push against the load cell. The buoyancy force reaches its maximum in our conditions roughly between the fourth and the fifth days, and finally it decreases until the end of the fermentation. Furthermore, the carbon dioxide escaping from the fermentation vessel produces a vibration on the pomace cap. This vibration is detected by the load cell, and could be related to the fermentation speed. Thus, the measurement of the vibration magnitude allows the monitoring of the flux of the carbon dioxide and, consequently of the fermentation speed. In fact, as expected the maximum has been recorded during the day 3 of the fermentation, namely during the tumultuous phase and when the decrease of the density is maximum. Coherently, the vibration magnitude increases until the third day and decrease up to roughly zero at the end of the fermentation. The relationship between the latter parameter and the buoyancy allows us to monitor the fermentation kinetic. The control of the fermentation kinetic still remain an open issue in oenology, and the development of simple systems for its measure could lead to kept this objective. The presented results could encourage implementing the measurement system in the future vintages. However, further studies are required before the adoption of this system at industrial scale
Improving whole wheat dough tenacity and extensibility: A new kneading process
No full textWhole wheat bread is an important source of dietary fiber, vitamins, minerals, and antioxidants. Unfortunately, the addition of bran and middlings lead to significant rheological problems, while the bread that is produced has lower volume and increased crumb density. For these reasons, bakers need to find new strategies. This paper presents a new procedure in which the addition of bran and middlings during kneading is delayed. Our laboratory-scale experiment assessed differences in dough rheology and bread characteristics as a function of three percentages of bran and middlings content (10%, 20%, and 30%) and five addition times (0, 2, 3.5, 5, and 6.5 min after kneading begins). Total kneading time was 8 min both in rheological and breadmaking tests. Results show ameliorative effects related to the delayed addition of bran and middlings during kneading. In particular, improved dough rheology (i.e. lower tenacity and tenacity/extensibility ratio, accompanied by higher extensibility), and bread characteristics (i.e. greater specific volume) were obtained with addition at 2 min. The proposed strategy improves both dough rheology and whole wheat bread characteristics, and could guide the development of specific kneading machines for whole wheat flours
Effects of wheat tempering and stone rotational speed on particle size, dough rheology and bread characteristics for a stone-milled weak flour
No full textThe poor technological performance of weak wheat flours means that they are usually considered difficult to be transformed into satisfactory bread. During milling, there are several settings that can affect flour characteristics. In this study, we tested two operative parameters that have the potential to affect flour quality – stone rotational speed and wheat tempering. Tempering moistures were set at 11%, 13%, 15%, and 17%, while stone rotational speeds were set at 173, 260, and 346 rpm. Both factors were found to affect operative milling parameters, notably flour yield, process productivity and specific energy consumption. Grain moisture had a significant effect on both dough rheology and bread characteristics (dough stability, tenacity, and extensibility). Dough stability was maximum at 13% moisture. Dough tenacity decreased as moisture increased, while extensibility increased as moisture increased. Bread specific volume and crumb specific volume were improved at 13% and 15% moisture. In conclusion, wheat tempering can be used to improve the potential of a weak flour and bread characteristics, while stone rotational speed affects operative parameters and white flour yield
Going Beyond Counting First Authors in Author Co-citation Analysis
Full text linkThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
Variations on the Author
Full text link“Variations on the Author” discusses two of Eduardo Coutinho’s recent films (Um Dia na Vida, from 2010, and Últimas Conversas, posthumously released in 2015) and their contribution to the general question of documentary authorship. The director’s filmography is characterized by a consistent yet self-effacing form of authorial self-inscription: Coutinho often features as an interviewer that rather than express opinions propels discourses; an interviewer that is good at listening. This mode of self-inscription characterizes him as an author who is not expressive but who is nonetheless markedly present on the screen. In Um Dia na Vida, however, Coutinho is completely absent form the image, while Últimas Conversas, on the contrary, includes a confessional prologue that moves the director from the margins to the center of his films. This article examines the ways in which these works stand out in the filmography of a director who offers new insights into the notion of cinematic authorship
Appropriate Similarity Measures for Author Cocitation Analysis
Full text linkWe provide a number of new insights into the methodological discussion about author cocitation analysis. We first argue that the use of the Pearson correlation for measuring the similarity between authors’ cocitation profiles is not very satisfactory. We then discuss what kind of similarity measures may be used as an alternative to the Pearson correlation. We consider three similarity measures in particular. One is the well-known cosine. The other two similarity measures have not been used before in the bibliometric literature. Finally, we show by means of an example that our findings have a high practical relevance.information science;Pearson correlation;cosine;similarity measure;author cocitation analysis
Dispelling the Myths Behind First-author Citation Counts
Full text linkWe conducted a full-scale evaluative citation analysis study of scholars in the XML research field to explore just how different from each other author rankings resulting from different citation counting methods actually are, and to demonstrate the capability of emerging data and tools on the Web in supporting more realistic citation counting methods. Our results contest some common arguments for the continued
use of first-author citation counts in the evaluation of scholars, such as high correlations between author rankings by first-author citation counts and other citation
counting methods, and high costs of using more realistic citation counting methods that are not well-supported by the ISI databases. It is argued that increasingly available digital full text research papers make it possible for citation analysis studies to go beyond what the ISI databases have directly supported and to employ more
sophisticated methods
koamabayili/VECTRON-author-checklist: VECTRON author checklist
No full textWe have done our best to complete the author checklist relating to the use of animals in the hut study. Note that the objective for the hut study was to evaluate the IRS treatment applications for residual efficacy against Anopheles mosquitoes, including the local An. coluzzii mosquito population. Cows were only used to attract mosquitoes into the huts and no tests were carried out directly on the cows. The author checklist is intended for use with studies where experiments are carried out on animals, which is why we have had such difficulty in completing this for the hut study, as many of the questions do not relate to how the cows were used
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