Presented is a review of the radiative properties of ice clouds from three perspectives： light scattering simulations, remote sensing applications, and broadband radiation parameterizations appropriate for numerical ...Presented is a review of the radiative properties of ice clouds from three perspectives： light scattering simulations, remote sensing applications, and broadband radiation parameterizations appropriate for numerical models. On the subject of light scattering simulations, several classical computational approaches are reviewed, including the conventional geometric-optics method and its improved forms, the finite-difference time domain technique, the pseudo-spectral time domain technique, the discrete dipole approximation method, and the T-matrix method, with specific applications to the computation of the singlescattering properties of individual ice crystals. The strengths and weaknesses associated with each approach are discussed.With reference to remote sensing, operational retrieval algorithms are reviewed for retrieving cloud optical depth and effective particle size based on solar or thermal infrared（IR） bands. To illustrate the performance of the current solar- and IR-based retrievals, two case studies are presented based on spaceborne observations. The need for a more realistic ice cloud optical model to obtain spectrally consistent retrievals is demonstrated. Furthermore, to complement ice cloud property studies based on passive radiometric measurements, the advantage of incorporating lidar and/or polarimetric measurements is discussed.The performance of ice cloud models based on the use of different ice habits to represent ice particles is illustrated by comparing model results with satellite observations. A summary is provided of a number of parameterization schemes for ice cloud radiative properties that were developed for application to broadband radiative transfer submodels within general circulation models（GCMs）. The availability of the single-scattering properties of complex ice habits has led to more accurate radiation parameterizations. In conclusion, the importance of using nonspherical ice particle models in GCM simulations for climate studies is proven.展开更多
Ice cream manufactured using a substantial amount of pumpkin pulp (PP) and carrot pulp (CP) has a high organoleptic acceptability. PP and CP were added to typical control ice cream (TC) up to 20%. Through adding PP an...Ice cream manufactured using a substantial amount of pumpkin pulp (PP) and carrot pulp (CP) has a high organoleptic acceptability. PP and CP were added to typical control ice cream (TC) up to 20%. Through adding PP and CP, natural flavor, unique color, and health-promoting constituents were presented. The resultant ice cream was subjected to chemical, rheological, nutritional, and organoleptic properties investigation. Results revealed that dry matter especially SNF in both PPand CP-ice creams were increased significantly. Accordingly, ash, fiber, and available carbohydrates contents were significantly increased whereas opposite result was recorded for crude protein as a result of PP and CP substitution. The ice cream containing high PP and CP contents had higher melting resistance and lower overrun %. Health beneficial phytochemicals such as carotenoids, flavonoids (TF), flavonols (TFL), and vit. C were commonly detected in PP and CP-ice creams, reflecting the attributes of PP and CP ingredients. PP and CP-ice cream had the valuable content of TPC, vit. C and antioxidant capacity. However, only ice cream made with 15% of PP and CP was highly accepted than others. Therefore, it is possible to use a substantial amount from PP and CP to produce ice cream up to 15% with retained much of natural color, unique vit. C, TPC, carotenoids, TF, TFL contents as well as valuable antioxidant capacity. Health beneficial compounds and organoleptic attributes of prepared ice cream formulas were encouragingly the commercial possibility of using PP and CP for scaling up further.展开更多
The effects of heat treatment(heating temperature and pH) on the structures and emulsifying properties of caseins were systematically studied by spectroscopy.Heat treatment from 60to 100℃resulted in an increase in th...The effects of heat treatment(heating temperature and pH) on the structures and emulsifying properties of caseins were systematically studied by spectroscopy.Heat treatment from 60to 100℃resulted in an increase in their fluorescence intensity,hydrodynamic diameter,turbidity and emulsifying activity index,but decreased the size polydispersity of caseins.In the pH range of 5.5to 7.0,the fluorescence intensity,hydrodynamic diameter,turbidity and emulsifying properties decreased with increased heating pH,but the size polydispersity of caseins increased with increased pH.The relationship between the surface fluorescence intensity and emulsifying activity was also investigated,revealing a correlation coefficient of 0.90.These results suggested that heat treatment could be used to modify the structures and emulsifying properties of caseins by appropriately selecting heating conditions.展开更多
The effect of using camel milk with 2 dates types (Sokary & Al-Khalas), in 3 forms (paste, pieces, and molasses), with 2 different concentrations (5% & 10%) in the manufacturing of ice cream on its viscosity, ...The effect of using camel milk with 2 dates types (Sokary & Al-Khalas), in 3 forms (paste, pieces, and molasses), with 2 different concentrations (5% & 10%) in the manufacturing of ice cream on its viscosity, overrun%, rheological and melting properties during storage period up to 60 days at -18°C was studied. It was noticed that there are higher mean of viscosity values (cp) when using “Al-khalas” dates paste 5% and 10% followed by samples with “sokary” paste then samples with molasses in ice cream samples compared to those with added date’s pieces of either “Sokary” or “Al-khalas”. There are significant differences of overrun values between all treatments and samples with the added date paste of either “sokary” or “Al-khalas” which recorded the lowest values. Increased melting resistance and good qualities as heat shock and melting properties were significantly better for the samples with added dates pieces or paste unlike the molasses. The storage effect is obvious decline, especially when using dates molasses.展开更多
Coconut (Cocos nucifera) milk-based ice cream is one of the innovative non-dairy milk products gaining popularity among consumers. The objective was to develop coconut milk-based ice cream incorporated with soursop (A...Coconut (Cocos nucifera) milk-based ice cream is one of the innovative non-dairy milk products gaining popularity among consumers. The objective was to develop coconut milk-based ice cream incorporated with soursop (Annona muricata) fruit puree and gum Arabic from Acacia senegal var. kerensis, conduct a sensory evaluation using descriptive tests by trained panelists (n = 9) then evaluate for consumer acceptability by semi trained panelists (n = 30). A seven-point hedonic scale for colour, taste, flavour, texture and overall acceptability was used. The data obtained was subjected to analysis of variance (ANOVA) and the means were separated to determine their significance differences. Principal Component Analysis (PCA) was done for factor reduction to make it easy for the multi-dimensional descriptive data to be interpreted. PCA results indicated that unit increase in soursop and gum Arabic in the ice cream led to 83.1% increase in starchy taste, 78.3% increase in consistency and 73.6% decrease in coconut aroma. For consumer acceptability test, the obtained results showed that, soursop puree addition at successive levels led to a statistically significant effect (p < 0.05) on colour, flavour, texture, taste and overall acceptability while of gum Arabic incorporation was not significant (p > 0.05) for all attributes. The effect due to interaction between gum Arabic and soursop puree at the different levels however was significant for colour, flavour and texture but not significant for taste and overall acceptability. Our results therefore point to a potential application of soursop fruit and gum Arabic as alternative ingredients in the manufacture of a non-dairy ice cream with desirable sensory properties that would expand the variety of options consumers can choose from.展开更多
Based on detailed measurements of density and a numerous data on temperature in shallow boreholes (about 20m deep), the thermal properties and temperature distribution of snow / firn layer on the Law Dome ice cap, Ant...Based on detailed measurements of density and a numerous data on temperature in shallow boreholes (about 20m deep), the thermal properties and temperature distribution of snow / firn layer on the Law Dome ice cap, Antarctica, are discussed. According to a review of works on thermal properties of snow by Yen (1981), a relationship between thermal conductivity (K) and density (ρ) is proposed to be expressed by a formula, K=0.0784+2.697/ρ2. Then an eqation of heat transfer in a deformed ununiform medium is applied and solved analytically by two approaches. Comparison of calculated and measured temperatures indicates that the difference is mainly dependent on the determination of boundary donditions.展开更多
Both direct and indirect effects of freezing drizzle on ice accretion were analyzed for ten freezing drizzle events during a comprehensive ice thickness, fog, and precipitation observation campaign carried out during ...Both direct and indirect effects of freezing drizzle on ice accretion were analyzed for ten freezing drizzle events during a comprehensive ice thickness, fog, and precipitation observation campaign carried out during the winter of 2008 and 2009 at Enshi Radar Station （30°17′N, 109°16′E）, Hubei Province, China. The growth rate of ice thickness was 0.85 mm h-1 during the freezing drizzle period, while the rate was only 0：4 mm h-1 without sleet and freezing drizzle. The rain intensity, liquid water content （LWC）, and diameter of freezing drizzle stayed at low values. The development of microphysical properties of fog was suppressed in the freezing drizzle period. A threshold diameter （Dc） was proposed to estimate the influence of freezing drizzle on different size ranges of fog droplets. Fog droplets with a diameter less than Dc would be affected slightly by freezing drizzle, while larger fog droplets would be affected significantly. Dc had a correlation with the average rain intensity, with a correlation coefficient of 0.78. The relationships among the microphysical properties of fog droplets were all positive when the effect of freezing drizzle was weak, while they became poor positive correlations, or even negative correlations during freezing drizzle period. The direct contribution of freezing drizzle to ice thickness was about 14.5%. Considering both the direct and indirect effects, we suggest that freezing drizzle could act as a ＂catalyst＂ causing serious icing conditions.展开更多
Usually, the action of sea ice on offshore engineering structures is one of the controlling loads in cold waters engineering structure design. The reasonable selection of environmental condition and the physical mecha...Usually, the action of sea ice on offshore engineering structures is one of the controlling loads in cold waters engineering structure design. The reasonable selection of environmental condition and the physical mechanical properties of ice in the region are directly related to the structure design, operation and safety. In this paper, the sea ice force acting on the structure, the physical mechanical properties of ice and the selection of parameters in calculation are discussed. Some suggestions are proposed as to the calculation of various kinds of ice loads acting on the structure.展开更多
基金supported by the NSF (Grants AGS-1338440 and AGS-0946315)the endowment funds related to the David Bullock Harris Chair in Geosciences at the College of Geosciences, Texas A&M University
文摘Presented is a review of the radiative properties of ice clouds from three perspectives： light scattering simulations, remote sensing applications, and broadband radiation parameterizations appropriate for numerical models. On the subject of light scattering simulations, several classical computational approaches are reviewed, including the conventional geometric-optics method and its improved forms, the finite-difference time domain technique, the pseudo-spectral time domain technique, the discrete dipole approximation method, and the T-matrix method, with specific applications to the computation of the singlescattering properties of individual ice crystals. The strengths and weaknesses associated with each approach are discussed.With reference to remote sensing, operational retrieval algorithms are reviewed for retrieving cloud optical depth and effective particle size based on solar or thermal infrared（IR） bands. To illustrate the performance of the current solar- and IR-based retrievals, two case studies are presented based on spaceborne observations. The need for a more realistic ice cloud optical model to obtain spectrally consistent retrievals is demonstrated. Furthermore, to complement ice cloud property studies based on passive radiometric measurements, the advantage of incorporating lidar and/or polarimetric measurements is discussed.The performance of ice cloud models based on the use of different ice habits to represent ice particles is illustrated by comparing model results with satellite observations. A summary is provided of a number of parameterization schemes for ice cloud radiative properties that were developed for application to broadband radiative transfer submodels within general circulation models（GCMs）. The availability of the single-scattering properties of complex ice habits has led to more accurate radiation parameterizations. In conclusion, the importance of using nonspherical ice particle models in GCM simulations for climate studies is proven.
文摘Ice cream manufactured using a substantial amount of pumpkin pulp (PP) and carrot pulp (CP) has a high organoleptic acceptability. PP and CP were added to typical control ice cream (TC) up to 20%. Through adding PP and CP, natural flavor, unique color, and health-promoting constituents were presented. The resultant ice cream was subjected to chemical, rheological, nutritional, and organoleptic properties investigation. Results revealed that dry matter especially SNF in both PPand CP-ice creams were increased significantly. Accordingly, ash, fiber, and available carbohydrates contents were significantly increased whereas opposite result was recorded for crude protein as a result of PP and CP substitution. The ice cream containing high PP and CP contents had higher melting resistance and lower overrun %. Health beneficial phytochemicals such as carotenoids, flavonoids (TF), flavonols (TFL), and vit. C were commonly detected in PP and CP-ice creams, reflecting the attributes of PP and CP ingredients. PP and CP-ice cream had the valuable content of TPC, vit. C and antioxidant capacity. However, only ice cream made with 15% of PP and CP was highly accepted than others. Therefore, it is possible to use a substantial amount from PP and CP to produce ice cream up to 15% with retained much of natural color, unique vit. C, TPC, carotenoids, TF, TFL contents as well as valuable antioxidant capacity. Health beneficial compounds and organoleptic attributes of prepared ice cream formulas were encouragingly the commercial possibility of using PP and CP for scaling up further.
基金International Science&Technology Cooperation Program of China(2011DFA32550)Ministry of Science and Technology of China(2012BAD12B08)
文摘The effects of heat treatment(heating temperature and pH) on the structures and emulsifying properties of caseins were systematically studied by spectroscopy.Heat treatment from 60to 100℃resulted in an increase in their fluorescence intensity,hydrodynamic diameter,turbidity and emulsifying activity index,but decreased the size polydispersity of caseins.In the pH range of 5.5to 7.0,the fluorescence intensity,hydrodynamic diameter,turbidity and emulsifying properties decreased with increased heating pH,but the size polydispersity of caseins increased with increased pH.The relationship between the surface fluorescence intensity and emulsifying activity was also investigated,revealing a correlation coefficient of 0.90.These results suggested that heat treatment could be used to modify the structures and emulsifying properties of caseins by appropriately selecting heating conditions.
文摘The effect of using camel milk with 2 dates types (Sokary & Al-Khalas), in 3 forms (paste, pieces, and molasses), with 2 different concentrations (5% & 10%) in the manufacturing of ice cream on its viscosity, overrun%, rheological and melting properties during storage period up to 60 days at -18°C was studied. It was noticed that there are higher mean of viscosity values (cp) when using “Al-khalas” dates paste 5% and 10% followed by samples with “sokary” paste then samples with molasses in ice cream samples compared to those with added date’s pieces of either “Sokary” or “Al-khalas”. There are significant differences of overrun values between all treatments and samples with the added date paste of either “sokary” or “Al-khalas” which recorded the lowest values. Increased melting resistance and good qualities as heat shock and melting properties were significantly better for the samples with added dates pieces or paste unlike the molasses. The storage effect is obvious decline, especially when using dates molasses.
文摘Coconut (Cocos nucifera) milk-based ice cream is one of the innovative non-dairy milk products gaining popularity among consumers. The objective was to develop coconut milk-based ice cream incorporated with soursop (Annona muricata) fruit puree and gum Arabic from Acacia senegal var. kerensis, conduct a sensory evaluation using descriptive tests by trained panelists (n = 9) then evaluate for consumer acceptability by semi trained panelists (n = 30). A seven-point hedonic scale for colour, taste, flavour, texture and overall acceptability was used. The data obtained was subjected to analysis of variance (ANOVA) and the means were separated to determine their significance differences. Principal Component Analysis (PCA) was done for factor reduction to make it easy for the multi-dimensional descriptive data to be interpreted. PCA results indicated that unit increase in soursop and gum Arabic in the ice cream led to 83.1% increase in starchy taste, 78.3% increase in consistency and 73.6% decrease in coconut aroma. For consumer acceptability test, the obtained results showed that, soursop puree addition at successive levels led to a statistically significant effect (p < 0.05) on colour, flavour, texture, taste and overall acceptability while of gum Arabic incorporation was not significant (p > 0.05) for all attributes. The effect due to interaction between gum Arabic and soursop puree at the different levels however was significant for colour, flavour and texture but not significant for taste and overall acceptability. Our results therefore point to a potential application of soursop fruit and gum Arabic as alternative ingredients in the manufacture of a non-dairy ice cream with desirable sensory properties that would expand the variety of options consumers can choose from.
文摘Based on detailed measurements of density and a numerous data on temperature in shallow boreholes (about 20m deep), the thermal properties and temperature distribution of snow / firn layer on the Law Dome ice cap, Antarctica, are discussed. According to a review of works on thermal properties of snow by Yen (1981), a relationship between thermal conductivity (K) and density (ρ) is proposed to be expressed by a formula, K=0.0784+2.697/ρ2. Then an eqation of heat transfer in a deformed ununiform medium is applied and solved analytically by two approaches. Comparison of calculated and measured temperatures indicates that the difference is mainly dependent on the determination of boundary donditions.
基金supported by the National Key Technology R&D Program (Grant No. 2008BAC48B01)the National Natural Science Foundation of China (Grant Nos. 40775012 and 41275151)+2 种基金the Jiangsu Province Qinglan Project for Cloud Fog Precipitationthe Aerosol Research Group, a Project Funded by the Priority Academic Program Development of Jiangsu Higher Education Institutionsthe Graduate Student Innovation Plan in the Universities of Jiangsu Province
文摘Both direct and indirect effects of freezing drizzle on ice accretion were analyzed for ten freezing drizzle events during a comprehensive ice thickness, fog, and precipitation observation campaign carried out during the winter of 2008 and 2009 at Enshi Radar Station （30°17′N, 109°16′E）, Hubei Province, China. The growth rate of ice thickness was 0.85 mm h-1 during the freezing drizzle period, while the rate was only 0：4 mm h-1 without sleet and freezing drizzle. The rain intensity, liquid water content （LWC）, and diameter of freezing drizzle stayed at low values. The development of microphysical properties of fog was suppressed in the freezing drizzle period. A threshold diameter （Dc） was proposed to estimate the influence of freezing drizzle on different size ranges of fog droplets. Fog droplets with a diameter less than Dc would be affected slightly by freezing drizzle, while larger fog droplets would be affected significantly. Dc had a correlation with the average rain intensity, with a correlation coefficient of 0.78. The relationships among the microphysical properties of fog droplets were all positive when the effect of freezing drizzle was weak, while they became poor positive correlations, or even negative correlations during freezing drizzle period. The direct contribution of freezing drizzle to ice thickness was about 14.5%. Considering both the direct and indirect effects, we suggest that freezing drizzle could act as a ＂catalyst＂ causing serious icing conditions.
文摘Usually, the action of sea ice on offshore engineering structures is one of the controlling loads in cold waters engineering structure design. The reasonable selection of environmental condition and the physical mechanical properties of ice in the region are directly related to the structure design, operation and safety. In this paper, the sea ice force acting on the structure, the physical mechanical properties of ice and the selection of parameters in calculation are discussed. Some suggestions are proposed as to the calculation of various kinds of ice loads acting on the structure.
