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  • 1
    Digitale Medien
    Digitale Medien
    Mechanical stress in gallium-arsenide on silicon substrates (1994)
    [S.l.] : American Institute of Physics (AIP)
    Journal of Applied Physics 76 (1994), S. 1989-1991 
    Details
    ISSN: 1089-7550
    Quelle: AIP Digital Archive
    Thema: Physik
    Notizen: Mechanical stress of thin GaAs layers on Si(100) was investigated by photo- and cathodoluminescence at 77 K and by x-ray diffraction. The thickness of the GaAs layers was varied between 1.3 and 3.3 μm. The mechanical stress was measured before and after a treatment by rapid thermal annealing (RTA) at a temperature of 930 °C. The results of these measurements show a significant increasing of stress on the 1.3 μm layer samples (30%) after RTA. A considerable improvement (50%) of the full width at half maximum of rocking curves on the 3.3 μm layer samples was observed. We have also observed a splitting of stress into two different values.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1063/1.357664
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  • 2
    Digitale Medien
    Digitale Medien
    Low dark current p-i-n photodiodes with an anomalous dynamic behavior (1991)
    Woodbury, NY : American Institute of Physics (AIP)
    Applied Physics Letters 59 (1991), S. 3001-3002 
    Details
    ISSN: 1077-3118
    Quelle: AIP Digital Archive
    Thema: Physik
    Notizen: Up to now, InGaAs/InP photodiodes are the main detectors for the long-wavelength region. The dynamic behavior of these devices limits the maximum bitrate of communication systems. We have investigated the dynamic behavior of these heterojunction devices. If the heterojunction lies outside of the space charge region, the heterointerface shows an additional response due to a storage of carriers in the valley of the conduction band. At higher biases the interface lies inside the space charge region and the time response of the interface is negligible and no additional time response was observed.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1063/1.105824
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  • 3
    Digitale Medien
    Digitale Medien
    GaAs single-domain growth on exact (100) Si substrate (1993)
    Woodbury, NY : American Institute of Physics (AIP)
    Applied Physics Letters 62 (1993), S. 2711-2712 
    Details
    ISSN: 1077-3118
    Quelle: AIP Digital Archive
    Thema: Physik
    Notizen: Single-domain growth of a GaAs layer showing a relatively good crystal structure and specular surface has been demonstrated on a silicon substrate which has been cut along an exact (100) plane. The substrate was patterned with a sawtooth grating using electron beam lithography, and the layers were grown by molecular beam epitaxy.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1063/1.109240
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  • 4
    Digitale Medien
    Digitale Medien
    EFFECTS OF ADDING TURKEY SKIN AND SODIUM SALTS TO OTHER BINDING ADJUNCTS USED FOR RESTRUCTURED TURKEY PATTIES (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of muscle foods 3 (1992), S. 0 
    Details
    ISSN: 1745-4573
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Restuctured turkey patties, with three levels of added skin (none, 5%, 10%) were made using three binding treatments. The adjuncts were (a) sodium-salt (0.88% NaCl, 0.35% NaPO4); (b) algin/calcium (0.6% sodium lactate, 0.5% encapsulated lactic acid/sodium lactate, 0.1% CaCO3); and (c) algin/calcium and sodium-salt combination (the sodium salts combined with the algin/calcium formulation). The treatments were evaluated by a sensory panel for perceived tenderness, juiciness, chewiness, as well as raw and cooked tensile strengths (a measure of perceived bind strength). Proximate and shear force evaluations were also performed. Addition of 5% turkey skin did not affect the sensory attributes or the shear force values. Addition of sodium salts had a detrimental effect on the bind strength of the combination formulation. However, both formulations with added sodium salts had higher moisture content and were perceived to be more juicy than productss restructured with algin/calcium.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-4573.1992.tb00470.x
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  • 5
    Digitale Medien
    Digitale Medien
    A COMPARISON OF FREE CHOICE PROFILING AND MULTIDIMENSIONAL SCALING OF VANILLA SAMPLES (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 9 (1994), S. 0 
    Details
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: In Free Choice Profiling (FCP) each individual panelist creates his own series of descriptors to describe the differences among a set of samples. This is in contrast to multidimensional scaling (MDS) where the panelists assess the similarities among the samples. The objective of this study was to compare the results obtained from two FCP panels (one composed of “sensory-savvy” persons and the other of “sensory-naive” individuals) with MDS results. Vanillin and four vanilla samples each originally at 3-fold, 10-fold and 20-fold concentration were evaluated. On average the sensory-savvy (SS) panelists did not use significantly more descriptors than the sensory-naive (SN) group. However, the terms used by the SS group were more likely to discriminate among the samples than the SN terms. Procrustes analysis indicated that the SN data did not have a true consensus space while the SS data did. The MDS data space was visually similar to the FCP space.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-459X.1994.tb00258.x
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  • 6
    Digitale Medien
    Digitale Medien
    EVIDENCE OF AN ADSORPTION-DESORPTION MODEL FOR HUMAN IRRITANT PERCEPTION (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 9 (1994), S. 0 
    Details
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The temporal irritant response was evaluated for six concentrations of capsaicin, cinnamaldehyde, andpiperine, using time-intensity (TI) methodology. TI curves were evaluated using six TI parameters: maximum intensity (Imax), time-to-maximum (Tmax), plateau time (Tplat), total time (Ttot), maximum rate of onset (Monset) and maximum rate of decay (Mdecay) of perception. Maximum intensity was used to evaluate the appropriateness of the Beidler taste equation, calculate the degree of affinity of the stimuli for the receptor (Kb), Gibbs free energy values, and the other TI parameter were used to quantify the adsorption desorptionprocesses. For cinnamaldehyde and capsaicin, correlation coefficients for the proposed Beidler taste model were 0.999, and 0.996, respectively. The large association constants (Kb) for cinnamaldehyde (25 M−1) and capsaicin (5.2 × 104 M−1), compared to taste compounds, were consistent with their steep psychophysical functions and their persistent aftertastes. Concentration dependencies of Tmax Tplat, Ttot, Monset and Mdecay, fit linear and semi-hyperbolic functions and were congruous with the proposed adsorption- desorption model for irritant perception.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-459X.1994.tb00247.x
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  • 7
    Digitale Medien
    Digitale Medien
    A COMPARISON OF DESCRIPTIVE ANALYSIS OF VANILLA BY TWO INDEPENDENTLY TRAINED PANELS (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 9 (1994), S. 0 
    Details
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Descriptive analysis panelists create, through training, a consensus language to describe perceived differences among samples. If DA gives reliable, objective descriptions of samples, it would be expected that data obtained from independently trained panels be consistent. Two DA panels were trained independently using the same samples. Vanillin and four vanilla samples each at 3-fold, 10-fold and 20-fold concentration were evaluated. Panel J used 14 terms to describe the vanillas and panel K used 16 terms. Eleven and thirteen terms, respectively, significantly discriminated among the samples. Principal component analyses (PCAs) for the two panels were visually similar. Both separated vanillin, Bourbon, Bourbon Processed Bali, Indonesian and Indonesian Non-smoky vanillas across the first PC. Procrustes analysis of the two spaces had a 0.80 fit value. Both the PCAs and the Procrustes analysis indicated considerable overlap of similar descriptive terms. Thus it appears that DA does give reliable consistent results across independently trained panels.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-459X.1994.tb00227.x
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  • 8
    Digitale Medien
    Digitale Medien
    SENSORY PROPERTIES OF EXTRUDED CORN MEAL RELATED TO THE SPATIAL DISTRIBUTION OF PROCESS CONDITIONS (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 9 (1994), S. 0 
    Details
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The quality determining factors of extruded products are affected by the temperature, shear and pressure generated by any input to the extruder during the short residence time (〈 120s). Although the relationship of process history to measurable product qualities has been established, sensory qualities have not been well correlated to these process responses. Sensory attributes of extruded corn meal products were investigated and correlated to measured physical properties in this study. Corn meal was extruded in a twin screw extruder (Baker Perkins MPF 50/25; LD ratio 15:1) with step increases in screw speed from 200-400 rpm, and moisture from 16-22%. Principal component analysis (PCA) of main factors from sensory color, crispness, and adhesiveness was correlated to process torque, pressure and temperature. Spatial distribution of process response and product attributes showed crispness to be dependent on extrusion temperature. Porosity and adhesiveness were not correlated to any measured process response. PCA analysis identified significant differences in the effects of moisture and screw speed input to the extruder on product properties.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-459X.1994.tb00233.x
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  • 9
    Digitale Medien
    Digitale Medien
    TIME-INTENSITY EVALUATION OF ORAL BURN (1993)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 8 (1993), S. 0 
    Details
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Temporal oral burn profiles for cinnamaldehyde, piperine and capsaicin were quantified using time-intensity (TI) parameters. Despite large judge-to-judge variation, TI profiles for eaters and noneaters of chile peppers differed significantly. Eaters had lower maximum intensities, shorter total times, and slower maximum rates of onset and decay. Judges with substantial desensitization also had shorter time-to-maximum intensities. Desensitized judges not only scored the burn of capsaicin as less intense, but also the burn of cinnamaldehyde and piperine. The burn of cinnamaldehyde solutions increased and decayed quickly; whereas, burns due to piperine and capsaicin increased and decayed slowly. Capsaicin compared to cinnamaldehyde, had time-to-max, plateau time, and total time that were 1.5, 2.0 and 3.0 fold larger; whereas, the maximum rates of onset and decay were 0.7 and 0.2 fold smaller, respectively. Temporal differences are believed to reflect differences in neural pathways for the irritant species.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-459X.1993.tb00214.x
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  • 10
    Digitale Medien
    Digitale Medien
    DESCRIPTIVE ANALYSIS OF ORAL PUNGENCY (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 7 (1992), S. 0 
    Details
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Pungent spices are well-recognized for their aromatic and pungent nature; however, relatively little is known about their pungent or ‘burning’ responses. Therefore, this research was undertaken to characterize oral pungency of the principal irritants or red pepper (capsaicin), black pepper (piperine), cinnamon (cinnamaldehyde), cumin (cuminaldehyde), cloves (eugenol), ginger (ginger oleoresin), and alcohol (ethanol). These compounds were evaluated for four pungent qualities (burning, tingling, numbing, overall), two temporal qualities (lag time, overall duration), and three spatial qualities (longitudinal location, lateral location, localized/diffuse). The pungency of cinnamaldehyde was primarily burning and tingling. It had a quick onset and rapid decay. The pungency of eugenol had a long-lasting, predominantly numbing effect. The pungency piperine, capsaicin and ginger were primarily burning, but had different temporal and spatial responses. The pungency of ethanol was most diffuse in nature, with some burning and tingling sensations. It had the shortest perceived onset and overall duration. The pungency of cuminaldehyde was equally burning, tingling and numbing.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-459X.1992.tb00195.x
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