Moisture distributions in spaghettis prepared at a maximum temperature of 50, 70, or 85 °C, designated as LT-, HT-, or VHT-spaghetti, respectively, and cooked to the average moisture content of 1.71 ± 0.01 kg-H2O/kg-d.m., were measured. The moisture contents near the surface and at the center of the LT-spaghetti were lower and higher, respectively, than those of HT- and VHT-spaghetti.

protein content and its effect on the quality of fresh pastas, obtained from dough preparedwith different formulas: semolina, wheat flour, gluten, wheat bran and soybean proteins, were evaluatedin this paper. tests were carried out in the laboratory using raw materials from the same batch nationalorigin. raw materials were mixed in an auxiliary kneading machine with a 500 g -capacity. the dough...

It is commonly assumed that the most correct description of electromagnetic world abstract one, and topological constructs such as lines force are not covariant. In present paper, we show for a $y$-invariant system with $p$-polarized field, it possible to construct absolute (i.e. Lorentz invariant) lines, which call electric spaghettis (ESs). The field fully described by ES topology transcend l...

LIGO is exploring cryogenics as the ultimate weapon to reduce the thermal noise of mirrors and suspensions in Gravitational Wave Interferometric Detector (GWID). Some of the cryogenic or cryogenic related R&D made in LIGO are reported here. Some of the techniques being considered to make cryogenics possible may become useful even for room temperature detectors. Introduction. In the summer 2000 ...