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Canada's application of microeconometric analyses to determine injuries resulting from unfair beef trade practices, including dumping and over-subsidization, appears to be a reliable and fair means of determining injury, as stipulated in GATT and other trade treaties. The Canadian International Trade Tribunal accepted as evidence a model for determining injury that took into account vertically-linked relationships between price, demand, supplies and other variables in a manner that could account for elastic factors such as time in setting parameters. The model and its application are discussed in detail.

Puffed oat cakes were prepared by puffing the extruded oat pellets with a rice cake machine using independent variables of extrudate moisture contents (30 and 34%, wb), tempering moisture content (10, 12, and 14%, wb), heating temperature (238, 243, 249, and 254°C), and heating times (4, 6, and 8 sec). All four processing variables had significant effects on oat cake physical properties (specific volume, color, hardness, and integrity). Heating time had the most significant effect. Increasing heating time resulted in oat cakes with increased specific volume, integrity, and redness but lower lightness and yellowness. An acceptable product could be made using oat pellets extruded at either 30 or 34% moisture, dried to 9%, and then tempered to 12–14% moisture, and heated to 243–254°C for 8 sec. High correlations were observed between instrumental and sensory descriptive analysis.

Soy protein meat analog was produced using a twin-screw extruder with an attached cooling die. The experimental design consisted of two cooling die widths (30 and 60 mm), three cooling die lengths (100, 200, and 300 mm), four product moisture contents (55. 8%, 61.6%, 67. 0%, and 71.2% w.b.), and two cooling media (water or water plus ethylene glycol). The equivalent overall heat transfer coefficient (Ue) between extruded product and the cooling die was estimated based on three-channel split-flow heat transfer analysis. Product temperatures at the die outlet were predicted with the estimated value of Ue. The values of Ue were in the range of 0.217 to 0.423 and 0.215 to 0.408 kW/m² K for water and water plus ethylene glycol, respectively, depending on the die width and feed moisture content. Predicted product temperatures at the die outlet were within 6.8 °C of measured experimental values. [ABSTRACT FROM AUTHOR]

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Abstract: We examined ultrathin films produced by in-situ steam generation (ISSG), ISSG with NO anneal, ISSG with remote plasma nitridation (RPN), and rapid thermal oxidation (RTO). Capacitance-voltage measurements performed on these films indicated an equivalent oxide thickness (EOT) in the range of 1.6–2.5 nm. The nitrogen postprocessing made it possible to achieve thinner EOTs while keeping theleakage current density below 10−2 A/cm2 at Vg=−1.5 V. Total x-ray fluorescence (TXRF) analysis on the films yielded a transition metal concentration less than 5×1010 atoms/cm2. Atomic force microscopy (AFM) measurements yielded microroughness values of 0.18–0.2 nm, which were conformal to the starting material surface microroughness. High-resolution transmission electron microscopy (HRTEM) images showed physical thicknesses ranging from 2.0–3.0 nm, which were used, in conjunction with the EOTs, to calculate effective dielectric constants for the films. Low energy (500 eV) secondary ion mass spectrometry (SIMS) measurements performed on the ISSG + NO and ISSG + RPN films showed sharply different [N] profiles.

The effect of supercritical CO2(SC‐CO2) processes on the population of Escherichia coli and Staphylococcus aureus was determined in both phosphate buffer solution and ground beef systems at 35, 42.5 and 50C/10.34, 20.67 and 31.03 MPa. Higher pressures and temperatures significantly decreased the D‐values of both bacteria. No cells survived at 50C. E. coli was more resistant to SC‐CO2processes than was S. aureus in phosphate buffer solution at 35C and in ground beef at 42.5C. After applying SC‐CO2at 35C for 1 h in a phosphate buffer solution, pH values dropped from 6.6–6.8 to 3.7–3.9 at each pressure and remained relatively constant at that level for 6 h. While the count of S. aureus recovered completely after 18 h of incubation, under similar conditions E. coli did not.

Effect of fat type (poultry fat and beef tallow), fat content (0–75 g/kg) and processing conditions (initial water content 160–200 g/kg; screw speed 200–400 rpm) on the degree of starch gelatinization of extruded, dry pet food was investigated. Fat content had the most prominent influence on starch gelatinization of the samples. Increasing the fat content significantly decreased the degree of starch gelatinization of the extrudates. Addition of beef tallow resulted in a lower degree of starch gelatinization as compared to poultry fat. Increasing the initial moisture decreased the degree of starch gelatinization of the extrudates. However, the effect was not very significant within the range studied. Interactive effects of screw speed and fat content on starch gelatinization of dry pet foods were observed.Copyright 1997 Academic Press Limited

Effects of particle size (50–1,622 µm), screw speed (200–400 rpm), and feed moisture content (19–22%) on twin-screw extrusion of corn meal were investigated using a full-factorial design. Torque, specific mechanical energy, and product temperature generally showed no change within the commonly used particle-size range (100–1,000 µm), but each value dropped significantly as the particle size increased >1,000 µm. Die pressure was influenced by the three-way interaction of particle size, screw speed, and feed moisture content. The highest moisture level (22%), largest particle size (1,622 µm), and two lowest screw speeds (200 and 300 rpm) were the only conditions where the starch was <97.5% of transformation (gelatinization). Consequently, these two conditions also showed the least expansion and hardest product.

Twin-screw extrusion of corn meal with monoacylglycerol (MAG) and soy fiber was investigated. The treatment variables studied were MAG and soy fiber contents, screw speed, and feed rate. MAG addition reduced torque, specific mechanical energy, and dough temperature, but increased die pressure. The significant increase in die pressure was caused by an increased length in filled flights. Die pressure and dough mass temperature increased with soy fiber addition at lower MAG contents (&lt;0.4 g/100 g). The trends were reversed at higher MAG contents (>0.4 g/100 g). Moreover, MAG-starch complexation increased with MAG addition but was impeded by soy fiber addition. Copyright 1993, 1999 Academic Press