Case Based Representation and Retrieval with Time Dependent Features

Abstract. The temporal dimension of the knowledge embedded in cases has often been neglected or oversimplified in Case Based Reasoning sys-tems. However, in several real world problems a case should capture the evolution of the observed phenomenon over time. To this end, we propose to represent temporal information at two levels: (1) at the case level, if some features describe parameters varying within a period of time (which corresponds to the case duration), and are therefore collected in the form of time series; (2) at the history level, if the evolution of the system can be reconstructed by retrieving temporally related cases. In this paper, we describe a framework for case representation and retrieval able to take into account the temporal dimension, and meant to be used in any time dependent domain. In particular, to support case retrieval, we provide an analysis of similarity-based time series retrieval techniques; to support history retrieval, we introduce possible ways to summarize the case content, together with the corresponding strategies for identifying similar instances in the knowledge base. A concrete ap-plication of our framework is represented by the system RHENE, which is briefly sketched here, and extensively described in [20].

Texture and colour properties of proteins recovered from whole gutted silver carp (Hypophthalmichthys molitrix) using isoelectric solubilisation/ precipitation

BACKGROUND: According to an FAO report, carp are the cheapest and by far the most commonly consumed fish in the world. Carp have minimal growth requirements, yet rapid growth rates. Although carp are generally considered unsuitable for human consumption in the USA, they have rapidly started populating major bodies of fresh water in the USA to the extent that commercial processing becomes of interest. However, typical mechanical means of meat recovery from carp are impractical owing to the bony nature of the carp carcass. Therefore the aim of the present study was to devise processing strategies to recover fishmeat from carp that could be used in the development of human food products. RESULTS: Isoelectric solubilisation/precipitation at acidic and basic pH values was applied to whole gutted silver carp. Depending on the solubilisation pH, protein and fat recovery yields were approximately 420-660 and 800-950 g kg -1 respectively. The process effectively removed impurities such as bones, scales, skin, fins, etc. from whole gutted carp. The proteins were concentrated to approximately 900 g kg -1 , while the fat was reduced by 970-990 g kg -1 . Functional additives (potato starch, beef plasma protein, transglutaminase and polyphosphate) improved (P < 0.05) the texture of carp protein-based gels such that it was generally comparable to the texture of Alaska pollock surimi gels. Although titanium dioxide improved (P < 0.05) the whiteness of carp gels, it was lower (P < 0.05) than the whiteness of Alaska pollock surimi gels. CONCLUSION: Isoelectric solublisation/precipitation allows protein and lipid recovery from whole gutted carp. However, if the proteins are used as a gelling ingredient in fish food products, functional additives are recommended. © 2008 Society of Chemical Industry