The relationships among extruder responses, texture, and protein solubility of soy protein meat analogs were studied. Soy protein isolate and wheat starch at 9:1 ratio were extruded at 60%, 65%, and 70% moisture contents and 137.8, 148.9, and 160 °C cooking temperatures. The results showed that moisture content was a more

Soy protein isolate and wheat starch at 9:1 ratio were extruded at 60%, 65%, and 70% moisture contents and 138, 149 and 160 °C cooking temperatures. The results indicated that moisture content was a more important factor than cooking temperature for both extrusion process parameters and product sensory characteristics. Extrusion at a lower moisture content resulted in a higher product temperature and higher die pressure. The resultant products were tougher, chewier, and more cohesive and had a more layered and fibrous structure. Water absorption capacity increased with both higher extrusion moisture and higher cooking temperature. Food Engineering and Physical PropertiesExtrusion Process Parameters . . . perature profile in the extruder from the first zone to the fourth zone before reaching the cooking temperature was 27, 60, 107, and 129 ЊC, respectively. The last 2 zones (fifth and sixth) were set at the desired cooking temperature (CT). The extruder responses, including die pressure, percent torque, and product temperature before the cooling die, were recorded. About half of the extruded samples were dried in a convection oven at 40 ЊC for about 24 h until the moisture content was 10 ± 0.5% (wet basis). The rest were stored in an airtight plastic container without dehydration in a walk-in freezer at -18 ЊC.

SUMMARYA series of pseudo-dynamic tests (PDTs) of a full-scale 3-story 3-bay buckling-restrained braced frame (BRBF) using concrete-filled tube columns was tested in the Taiwan National Center for Research on Earthquake Engineering using networked PDT techniques in October 2003. During the tests, real-time experimental responses and video were webcasted to Internet viewers. The input ground motions adopted for the PDTs were chosen from the 1999 Chi-Chi and the 1989 Loma Prieta earthquakes and scaled to represent three seismic hazard levels. This paper is in two parts, focusing on the investigations of the overall structure and the local members. This paper constitutes Part I and discusses the design, analytical investigations, and key experimental results of the specimen frame, such as the buckling of the brace-to-gusset joints. Part II of the paper, the companion paper, describes the gusset stiffening schemes and detailed experimental behavior of the BRBs and their connections. Experimental peak inter-story drifts of 0.019 and 0.023 radians, prescribed for the design basis and the maximum credible earthquakes, respectively, are within the target design limits of 0.020 and 0.025 radians. These tests confirmed that the PISA3D and OpenSees nonlinear structural analysis computer programs can simulate the experimental peak shears and floor displacements well.

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