THE DESIGN AND ANALYSIS OF EXPERIMENTS. By Oscar Kempthorne. New York, John Wiley and Sons, Inc., 1952. 631 pp. $8.50. This book by a teacher of statistics (as well as a consultant for \"experimenters\") is a comprehensive study of the philosophical background for the statistical design of experiment. It is necessary to have some facility with algebraic notation and manipulation to be able to use the volume intelligently. The problems are presented from the theoretical point of view, without such practical examples as would be helpful for those not acquainted with mathematics. The mathematical justification for the techniques is given. As a somewhat advanced treatment of the design and analysis of experiments, this volume will be interesting and helpful for many who approach statistics theoretically as well as practically. With emphasis on the \"why,\" and with description given broadly, the author relates the subject matter to the general theory of statistics and to the general problem of experimental inference. MARGARET J. ROBERTSON

The Design and Analysis of Experiments

An endoscopic bipolar forceps includes an elongated shaft having opposing jaw members at a distal end thereof. The jaw members are movable relative to one another from a first position wherein the jaw members are disposed in spaced relation relative to one another to a second position wherein the jaw members cooperate to grasp tissue therebetween. The forceps also includes a source of electrical energy connected to each jaw member such that the jaw members are capable of conducting energy through tissue held therebetween to effect a seal. A generally tube-like cutter is included which is slidably engaged about the elongated shaft and which is selectively movable about the elongated shaft to engage and cut tissue on at least one side of the jaw members while the tissue is engaged between jaw members.

Vessel sealer and divider

https://digital.csic.es/bitstream/10261/63157/4/Gomez-Guillen-collagenreview_CSIC.pdf

Functional and bioactive properties of collagen and gelatin from alternative sources: A review

Chem. Pharm. Bull.(オピニオン)

A closed-loop control system is disclosed for use with an electrosurgical generator that generates electrosurgical energy. The closed loop control system includes a user interface for allowing a user to select at least one pre-surgical parameter, such as the type of surgical instrument operatively connected to the generator, the type of tissue and the desired surgical effect. A sensor module is also included for continually sensing at least one of electrical and physical properties proximate a surgical site and generating at least one signal relating thereto. The system also includes a control module for continually receiving the at least one selected pre-surgical parameter from the user interface and each of the signals from the sensor module, and processing each of the signals in accordance with the at least one pre-surgical parameter using at least one of a microprocessor, computer algorithm and a mapping. The control module generates at least one corresponding control signal relating to each signal from the sensor module, and relays the control signal to the electrosurgical generator for controlling the same. A method is also disclosed for performing an electrosurgical procedure at a surgical site on a patient. The method includes the steps of: applying at least one electrical pulse to the surgical site; continually sensing electrical and physical properties proximate the surgical site; and varying pulse parameters of individual pulses of the at least one pulse in accordance with the continually-sensed properties.

Method and system for controlling output of RF medical generator

SURIMI RESOURCES Introduction Cold-Water Whitefish Used for Surimi Tropical Fish Used for Surimi Pelagic Fish Used for Surimi Conclusions: Changes in Surimi Supply and Demand References SURIMI: MANUFACTURING AND EVALUATION Introduction Processing Technology and Sequence Biological (Intrinsic) Factors Affecting Surimi Quality Processing (Extrinsic) Factors Affecting Surimi Quality Processing Technologies that Enhance Efficiency and Profitability Decanter Technology Surimi Gel Preparation for Better Quality Control Summary Acknowledgments References PROCESS FOR RECOVERY OF FUNCTIONAL PROTEINS BY pH SHIFTS Introduction Characteristics of Dark Muscle Fish Crucial to Surimi Processing A New Approach for Obtaining Functional Protein Isolates from Dark-Muscled Fish Summary References SANITATION AND HACCP Introduction Sanitation Good Manufacturing Practices (GMPs) Hazard Analysis Critical Control Point (HACCP) Principles of the HACCP System HACCP for Surimi Production HACCP for Surimi Seafood Production Microbiological Standards and Specifications for Surimi Seafood Sanitation Standard Operating Procedures (SSOPS) Cleaners and Sanitizers Verification References STABILIZATION OF PROTEINS IN SURIMI Introduction Myosin and Fish Proteins Stability of Myosin Intrinsic Stability of Fish Muscle Proteins Stability of Frozen Surimi Proteins Mechanisms for Cryoprotection and Cryostabilization Processing Effects on Surimi Stability Stabilized Fish Mince Stabilization of Fish Proteins to Drying Future Developments in Fish Protein Stabilization References PROTEOLYTIC ENZYMES AND CONTROL IN SURIMI Introduction Classification of Proteolytic Enzymes Sarcoplasmic vs. Myofibrillar Proteinases Control of Heat-Stable Fish Proteinases Summary References WASTE MANAGEMENT AND BY-PRODUCT UTILIZATION Introduction Surimi Waste Management and Compliance Solid Waste Surimi Wastewater Recovery of Bioactive Components and Neutraceuticals Opportunities and Challenges Summary References FREEZING TECHNOLOGY Introduction Horizontal Plate Freezers Airflow Freezers Brine Freezers Cryogenic Freezers Freezing the Product Freezing Capacity Freezing Time Some "What-If" Effects on Freezing Time Energy Conservation Conclusions Acknowledgments References SURIMI SEAFOOD: PRODUCTS, MARKET, AND MANUFACTURING Introduction Manufacture of Surimi-Based Products Other Processing Technology Acknowledgments References SURIMI GELATION CHEMISTRY Introduction Protein Components of Surimi Lipid Components of Fish Muscle Bonding Mechanisms during Heat-Induced Gelation of Fish Myofibrillar Proteins Factors Affecting Fish Protein Denaturation and Aggregation Summary: Factors Affecting Heat-Induced Gelling Properties of Surimi References RHEOLOGY AND TEXTURE PROPERTIES OF SURIMI GELS Introduction Fundamental Test Empirical Tests Effects of Processing Parameters on Rheological Properties of Surimi Gels Viscosity Measurements Practical Application of Dynamic Rheological Measurements Summary Acknowledgements References MICROBIOLOGY AND PASTEURIZATION OF SURIMI SEAFOOD Introduction Growth of Microorganisms in Foods Surimi Microbiology Microbial Safety of Surimi Seafood Pasteurization of Surimi Seafood Process Considerations and Pasteurization Verification for Surimi Seafood Temperature Prediction Model for Thermal Processing of Surimi Seafood Predictive Model for Microbial Inactivation during Thermal Processing of Surimi Seafood New Technologies for Pasteurization: High-Pressure Processing and Electron Beam Packaging Considerations References INGREDIENT TECHNOLOGY FOR SURIMI AND SURIMI SEAFOOD Introduction Ingredient Technology Evaluation of Functional Ingredients Acknowledgements References SURIMI SEAFOOD FLAVORS Introduction What Is Flavor? Basic Seafood Flavor Chemistry Additives and Ingredients Used in Flavors The "Off Flavors" of Seafood Effects of Processing on Seafood Flavor Release and Interactions Effects of Ingredients on Flavor Processing Factors Affecting Flavors Flavor Regulations and Labeling Summary References COLOR MEASUREMENT AND COLORANTS FOR SURIMI SEAFOOD Introduction Understanding Color and Measurement Coloring Surimi Seafood Colorants Color Quality Labeling Summary References Additional Reading APPLICATION OF SENSORY SCIENCE TO SURIMI SEAFOOD Introduction What Is Sensory Evaluation? Who Is Sensory Evaluation Working For? Developing a Sensory Approach Correlating Sensory Evaluation with Instrumental and Consumer Measures Conclusion: Sensory Evaluation from the Lab to the Consumers References NEW DEVELOPMENTS AND TRENDS IN KAMABOKO AND RELATED RESEARCH IN JAPAN History of Kamaboko Variations in Kamaboko Products in Japan Change in Fish Species Used for Kamaboko Production Trends of Kamaboko Products: Quality, Variety, and Nutrition Scientific and Technological Enhancement in Kamaboko in Japan during the Past 10 to 15 Years References Appendix Code of Practice for Frozen Surimi

Surimi and Surimi Seafood

Medium-grade Alaska pollock surimi was used to investigate the effects of functional protein additives on texture and colors. Torsion failure and differential scanning calorimetry tests were applied to measure gel strength, gel deformability, and calorimetric properties. CIE Lab color values were also measured. Shear stress values of gels and peak temperature of DSC thermograms were all increased. Shear strain, a good indicator of protein-protein interaction, was increased only by addition of egg white and beef plasma protein. Yellowness (b*) values were affected by all additives except frozen egg white. Whiteness index (L*-3b*) was a more effective indicator to differentiate additives.

Functional Protein Additives in Surimi Gels

Surimi gelation chemistry.

Fish sauce, due to its characteristic flavor and taste, is a popular condiment for cooking and dipping. Biochemically, fish sauce is salt-soluble protein in the form of amino acids and peptides. It is developed microbiologically with halophilic bacteria, which are principally responsible for flavor and aroma. This review article covers the manufacturing methods of fish sauce, factors affecting the quality of fish sauce, nutritional values of fish sauce, microorganisms involved with fermentation, and flavor. In addition, rapid fermentation to reduce time and new parameters to estimate the quality of fish sauce are reviewed. Along with a new approach for estimating the quality of fish sauce, the quantitative analysis of degradation compounds from ATP and other specific protein compounds in fish sauce are discussed.

Fish sauce products and manufacturing: a review

A food product is heated by maintaining the food product in an AC electrical field generated by an RF signal. As the heating takes place, maximum energy is delivered to the food product using automatic impedance matching to adjust the rate of the process.

Jae W. Park

Papers

Surimi and Surimi Seafood

Functional Protein Additives in Surimi Gels

Surimi gelation chemistry.

Fish sauce products and manufacturing: a review

Variable frequency automated capacitive radio frequency (RF) dielectric heating system