• Title/Summary/Keyword: pasta

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Design and FPGA Implementation of FBMC Transmitter by using Clock Gating Technique based QAM, Inverse FFT and Filter Bank for Low Power and High Speed Applications

  • Sivakumar, M.;Omkumar, S.
    • Journal of Electrical Engineering and Technology
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    • v.13 no.6
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    • pp.2479-2484
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    • 2018
  • The filter bank multicarrier modulation (FBMC) technique is one of multicarrier modulation technique (MCM), which is mainly used to improve channel capacity of cognitive radio (CR) network and frequency spectrum access technique. The existing FBMC System contains serial to parallel converter, normal QAM modulation, Radix2 inverse FFT, parallel to serial converter and poly phase filter. It needs high area, delay and power consumption. To further reduce the area, delay and power of FBMC structure, a new clock gating technique is applied in the QAM modulation, radix2 multipath delay commutator (R2MDC) based inverse FFT and unified addition and subtraction (UAS) based FIR filter with parallel asynchronous self time adder (PASTA). The clock gating technique is mainly used to reduce the unwanted clock switching activity. The clock gating is nothing but clock signal of flip-flops is controlled by gate (i.e.) AND gate. Hence speed is high and power consumption is low. The comparison between existing QAM and proposed QAM with clock gating technique is carried out to analyze the results. Conversely, the proposed inverse R2MDC FFT with clock gating technique is compared with the existing radix2 inverse FFT. Also the comparison between existing poly phase filter and proposed UAS based FIR filter with PASTA adder is carried out to analyze the performance, area and power consumption individually. The proposed FBMC with clock gating technique offers low power and high speed than the existing FBMC structures.

Quality Characteristics of Fresh Pasta Noodle Added with Red Hot Pepper Juice (홍고추액을 첨가한 생면 파스타의 품질특성)

  • Kim, Jung-Soo;Hong, Jin-Sook
    • Korean journal of food and cookery science
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    • v.24 no.6
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    • pp.882-890
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    • 2008
  • The present study investigated the influence of different volumes of red hot pepper juice on the quality characteristics of fresh Pasta noodle. Supplementation with 0% (control), 2.5%, 5%, 7.5%, or 10% red hot pepper juice produced similar gelatinization characteristics of peak viscosity, temperature at peak viscosity, hot paste viscosity and numerical value of breakdown. However, increasing concentrations of red hot pepper juice produced progressively and significantly low cold paste viscosity and setback. The chromaticity of wet and cooked noodles was significantly lower in L value and significantly higher in +a and +b values with increasing volumes of red hot pepper juice. The texture of fresh noodles displayed no significant differences in hardness, adhesiveness and chewiness. The springiness and cohesiveness were lower and higher with the increase of added red hot pepper juice, respectively, but the differences just attained significance. For cooked noodles, adhesiveness, springiness, cohesiveness and chewiness tended to be higher with increasing volumes of red hot pepper juice, but again the differences just attained significance. Cooking characteristics of weight, volume, moisture absorptive power and turbidity decreased with increasing volumes of red hot pepper juice. Sensory characteristics of acceptability including appearance, color, flavor, taste, texture and overall-acceptability improved with increasing red hot pepper juice volume, in particular with 5% and 7.5%. Amylograph characteristics for initial paste temperature positively correlated with the texture characteristics for chewiness (p<0.05). Negatively correlated amylograph parameters included texture for springiness with for peak viscosity (p<0.01), texture for adhesiveness with hot paste viscosity (p<0.01) and breakdown with texture for adhesiveness, cohesiveness and chewiness (p<0.05).

Cooking Properties of Fresh Pasta Using Korean Wheat and Durum Rimachinata (우리밀과 Durum Rimachinata를 이용한 생면 파스타의 조리특성)

  • Kim, Yeon-Ju;Ju, Jong-Chan;Kim, Rae-Young;Kim, Won-Tae;Park, Jae-Hee;Chun, Soon-Sil
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.40 no.10
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    • pp.1474-1481
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    • 2011
  • This study investigated the physicochemical characteristics of Korean wheat flour substituted for 0%, 15%, 30%, 45%, and 60% durum rimachinata wheat in order to develop a Korean wheat pasta suitable for consumer-preferred soft textures. The particles of Korean wheat that were less than 250 ${\mu}M$ were 87.03% of all particles, while 68.7% of durum rimachinata had particles more than 250 ${\mu}M$ in size. Durum rimachinata had more protein (13.84${\pm}$0.03) and ash (0.70${\pm}$0.02) than Korean wheat. In farinograph characteristics, water absorption, development time, stability, and weakness increased as the amounts of substituted Korean wheat flour increased. Also, the gelatinization characteristics of the amylograph exhibited an increase of gelatinization temperature and decrease in maximum viscosity. However, maximum viscosity was shown to be more than 550 B.U. until 30% of the substitution level of Korean wheat flour to durum rimachinata wheat. Also, it did not affect the texture of the noodle product. We could make pasta with softness and springiness with less than a 15% substitution level of Korean wheat flour due to similar characteristics in cooking properties such as weight, volume, water absorption, turbidity, and cooking loss when compared to the control. L and a values increased, and the b value decreased in color as substitution amounts of Korean wheat flour increased. The hardness and adhesiveness of cooking noodles was shown to be a low value at more than a 30% substitution level of Korean wheat flour, and springiness, gumminess, and chewiness all exhibited high values. In a sensory evaluation, overall acceptability was shown to have the highest score in control. More than 30% of substitution of Korean wheat flour showed high preferences. Therefore, 15% of the substitution level of Korean wheat flour could be adapted in dough and cooking properties for making pasta-substituted Korean wheat. However, a texture analyzer and sensory evaluation of cooked pasta was shown to have a good quality at more than 30% substitution level of Korean wheat flour.

Cooking Quality of Fresh Pasta with Concentrated Korean Wheat Semolina (우리밀 Semolina 부분 대체에 의한 생면 파스타의 조리특성)

  • Kim, Yeon-Ju;Ju, Jong-Chan;Kim, Rae-Young;Kim, Won-Tae;Park, Jae-Hee;Chun, Soon-Sil
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.40 no.7
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    • pp.1017-1024
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    • 2011
  • Korean wheat semolina (FS: fine semolina) with similar characteristics to durum wheat semolina was substituted at rates of 0, 10, 20, 30, 40, and 50% in pasta dough and the physical and cooking characteristics were investigated for making optimal pasta. Water absorption of the dough increased with the 10, 20, and 30% substitution ratio of FS. Development times were high with >30% substituted FS. This result positively influenced an increase in production and the preparation of the fresh noodle pasta. Furthermore, soft textured fresh noodles could be made due to the decrease in stability and increased weakness of the >30% substituted FS. The amylograph gelatinization characteristics of Korean wheat semolina exhibited an increase of gelatinization temperature and decrease of maximum viscosity when compared with durum wheat. The handling property of the dough showed more than 4 points in all sample groups. Weight and volume decreased and turbidity and cooking loss increased according to the increasing amount of substituted FS. However, samples with ${\leq}$ 30% FS substitution ratio had similar volumes and cooking losses when compared to the control. The L- and a-values increased and the b-value of color decreased as more FS was added. In a texture analysis, the hardness of the cooking noodles showed a low value with the >30% substituted FS. Springiness, gumminess, and chewiness exhibited a high value. In the results of a sensory evaluation, overall acceptability was high score with more than 7 points for the 30% added FS. The preferences for pasta colors were divided into white, which is similar to the Korean traditional noodle, and yellow, which is similar to durum wheat. Flavor and taste were not affected by substituting with FS. Low hardness and high chewiness was the most preferred noodle. These results suggest that >30% substituted FS was suitable for increasing quality and organoleptic qualities of Korean wheat pasta.

Analytical similitudes applied to thin cylindrical shells

  • De Rosa, Sergio;Franco, Francesco
    • Advances in aircraft and spacecraft science
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    • v.2 no.4
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    • pp.403-425
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    • 2015
  • This work is focused on the definition and the analysis of both complete and incomplete similitudes for the dynamic responses of thin shells. Previous numerical and experimental investigations on both structural and structural-acoustic systems motivated this further analysis, mainly centred on the incomplete (distorted) similitudes. These similitudes and the associated scaling laws are defined by using the classical modal approach (CMA) and by invoking also the Energy Distribution Approach (EDA) in order to take into account both the cinematic and energetic items. The whole procedure is named SAMSARA: Similitude and Asymptotic Models for Structural-Acoustic Research and Applications. A brief summary of the procedure is herein given and the attention is paid to the analytical models of thin stiffened and unstiffened cylindrical shells. By using the well-known smeared model, the stiffened cylinder equations are used as general framework to analyse the possibility to define exact (replicas) or distorted similitudes (avatars). Despite the extreme simplicity of the proposed models, the results are really encouraging. The final aim is to define equivalent models to be used in laboratory measurements.

Analysis of the Life Cycle of Menus in Restaurants - A Case Study of 'T' Restaurant - (레스토랑 메뉴 수명주기(Menu Life Cycle) 패턴 분석 - T레스토랑 사례를 중심으로 -)

  • Shin, Seo-Young
    • The Korean Journal of Food And Nutrition
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    • v.25 no.1
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    • pp.205-213
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    • 2012
  • This study investigated the life cycle of menus and made suggestions on the appropriate time for when new menus should be developed. For this purpose, a total of 636 customers who visited 'T' Restaurant more than 25 times in the past three years were used for analysis. After estimating product life cycles based on sales and selling period, an empirical study was conducted. In terms of product life cycle, a growth stage was observed in the category of pasta and pizza in both stores A and B, whereas sales in the rice category stayed constant. Regarding trend in seasonal sales, a big difference was detected between the two stores. While store A was already in the decline stage of the life cycle in all menu categories, store B remained in the growth stage. In terms of menu life cycle, the product life cycle of long-lived products was observed in the pasta category in both stores A and B. While the pizza category was in the growth stage, the product life cycle of long-lived products was observed in the rice category. It is expected that the results of this study could be useful in development of new menus and product life cycle management to fulfill diverse customer needs in the dining-out business.

Quality Characteristics of Fresh Pasta Noodles With Perilla Leaves (들깻잎을 첨가한 생면 파스타 반죽의 품질특성)

  • Kim, Jung-Soo;Song, Soo-Ik
    • Culinary science and hospitality research
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    • v.17 no.2
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    • pp.209-220
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    • 2011
  • This research intends to research on the optimal cooking techniques by adding perilla leaves to raw noodles, in which it has various effects and functions in sterilization. The water content measured in the dough added with raw perilla leaf juice came out high as more perilla leaves were added. More freeze-dried perilla leaf powder decreased water content. The pH of the dough increased significantly as the added ingredients increased with significant differences among the samples. The chromaticity of the dough deliberately decreased in both a and b as the amount of raw perilla leaves in dough increased. The L value of raw noodles with freeze-dried perilla leaves tended to decrease as more ingredients were added. The result of the RVA analysis on the dough with raw perilla leaves showed that the gluten decreased with more raw perilla leaves added. The result of the RVA analysis on the dough with freeze-dried perilla leaf powder indicated that the initial pasting tempo tended to increase significantly with more powder added except for 5% and 7% of powder added with no significant difference. The values dropped as the freeze-dried powder was added Minimum viscosity tended to decrease definitely as more freeze-dried perilla leaf powder was added. The dough's measurement results of WRC showed that water absorbing power of both dough with raw perilla leaves and that with freeze-dried perilla leaf powder reduced significantly as more perilla leaf powder were added.

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Texture Profile Analysis of Noodle Strands Using a Texture Analyser Interfaced with an IBM-Compatible Computer (컴퓨터를 이용한 동양식 국수의 물성 측정에 관한 연구)

  • Wan Soo Kim
    • Korean journal of food and cookery science
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    • v.8 no.4
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    • pp.397-403
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    • 1992
  • 국수의 물성 측정에 있어서 기존의 방법들은 많은 시간을 요하고 또한 시간 경과에 따른 국수의 물성값에 오차를 주는 단점이 있다. 컴퓨터의 소프트웨어(Xtra)를 이용한 Texture Analyser로 부터 얻어낸 Texture Profile Analysis (TRA)곡선은 국수의 물성변화를 6∼8개의 상수들을 사용해서 설명할 수 있었다. 이 측정방법은 빠르고 효율적이며 시간을 단축할 수 있었다. 그러므로 국수와 파스타(pasta)의 물성 연구에는 이 방법을 도입할 것을 제시하였다.

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Whole Food Interventions and Nutrient Displacement: Tomato Sauce Entrees for Prostate Cancer Patients

  • Hwang, Eun-Sun;Duncan, Claudine E.;Bowen, Phyllis E.
    • Preventive Nutrition and Food Science
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    • v.14 no.4
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    • pp.343-348
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    • 2009
  • This study sought to determine changes in self-selected diets in response to a high energy tomato pasta entree. Thirty men, mostly African-American, who were diagnosed with prostate cancer and also scheduled for prostatectomy were enrolled in the study. Dietary intakes were obtained by 24 hr diet recall for 3 days before the intervention and 3 days in week 2 during the intervention. Tomato pasta entrees were formulated to contain 30 mg of lycopene with roughly the same macronutrient composition and averaged 771 kcal/entree. Mean adherence to lycopene dose was 82% and, days when the entree was consumed, the mean adherence to lycopen was 90%. Lycopene intake in their self-selected diet decreased from 5 to 1 mg/day which lowered the exposure to lycopene, planned during the intervention. The men were able to decompensate for most of the added energy to their diet, but there was still a mean increase in total intake of 242 kcal/day (p=0.04), which did not result in weight gain over the short period of the study. There were no significant changes in the percent of energy from protein, fat or carbohydrates, but dietary cholesterol increased from 341 to 472 mg/day (p=0.0002). Mean intakes of vitamins A and C, and folate were not significantly different and were above the EAR. Vitamin E intake decreased, but, because of the variance in intake, the decrease was not statistically significant. Possible deterioration of diet quality should be a consideration when recommending whole food interventions for the prevention of chronic disease or the amelioration of physiological dysfunction.

A WFE and hybrid FE/WFE technique for the forced response of stiffened cylinders

  • Errico, Fabrizio;Ichchou, M.;De Rosa, S.;Bareille, O.;Franco, F.
    • Advances in aircraft and spacecraft science
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    • v.5 no.1
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    • pp.1-19
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    • 2018
  • The present work shows many aspects concerning the use of a numerical wave-based methodology for the computation of the structural response of periodic structures, focusing on cylinders. Taking into account the periodicity of the system, the Bloch-Floquet theorem can be applied leading to an eigenvalue problem, whose solutions are the waves propagation constants and wavemodes of the periodic structure. Two different approaches are presented, instead, for computing the forced response of stiffened structures. The first one, dealing with a Wave Finite Element (WFE) methodology, proved to drastically reduce the problem size in terms of degrees of freedom, with respect to more mature techniques such as the classic FEM. The other approach presented enables the use of the previous technique even when the whole structure can not be considered as periodic. This is the case when two waveguides are connected through one or more joints and/or different waveguides are connected each other. Any approach presented can deal with deterministic excitations and responses in any point. The results show a good agreement with FEM full models. The drastic reduction of DoF (degrees of freedom) is evident, even more when the number of repetitive substructures is high and the substructures itself is modelled in order to get the lowest number of DoF at the boundaries.