@article{rogers_drake_daubert_mcmahon_bletsch_foegeding_2009, title={The effect of aging on low-fat, reduced-fat, and full-fat Cheddar cheese texture}, volume={92}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2009-2156}, abstractNote={This study investigated the effects of aging and fat content on the texture of Cheddar cheese, both mechanical and sensory aspects, over a 9-mo aging period. Cheeses of 6, 16, and 33% fat were tested at 0.5, 3, 6, and 9 mo of aging. Cheeses were evaluated by a trained sensory panel using an established texture lexicon as well as instrumental methods, which were used to probe cheese structure. Sensory analysis showed that low-fat cheeses were differentiated from full-fat cheeses by being more springy and firm and this difference widened as the cheeses aged. In addition, full-fat cheeses broke down more during chewing than the lower fat cheeses and the degree of breakdown increased with aging. Mechanical properties were divided by magnitude of deformation during the test and separated into 3 ranges: the linear viscoelastic region, the nonlinear region, and fracture point. These regions represent a stress/strain response from low to high magnitude, respectively. Strong relationships between sensory terms and rheological properties determined in the linear (maximum compliance) and nonlinear (critical stress and strain and a nonlinear shape factor) regions were revealed. Some correlations were seen with fracture values, but these were not as high as terms related to the nonlinear region of the cheeses. The correlations pointed to strain-weakening behavior being the critical mechanical property. This was associated with higher fat content cheeses breaking down more as strain increased up to fracture. Increased strain weakening associated with an increase in fat content was attributed to fat producing weak points in the protein network, which became initiation sites for fracture within the structure. This suggests that fat replacers need to serve this functional role.}, number={10}, journal={JOURNAL OF DAIRY SCIENCE}, author={Rogers, N. R. and Drake, M. A. and Daubert, C. R. and McMahon, D. J. and Bletsch, T. K. and Foegeding, E. A.}, year={2009}, month={Oct}, pages={4756–4772} }
 @article{freeh_kappiah_lowenthal_bletsch_2008, title={Just-in-time dynamic voltage scaling: Exploiting inter-node slack to save energy in MPI programs}, volume={68}, ISSN={["1096-0848"]}, DOI={10.1016/j.jpdc.2008.04.007}, abstractNote={Although users of high-performance computing are most interested in raw performance, both energy and power consumption have become critical concerns. As a result, improving energy efficiency of nodes on HPC machines has become important, and the prevalence of power-scalable clusters, where the frequency and voltage can be dynamically modified, has increased. On power-scalable clusters, one opportunity for saving energy with little or no loss of performance exists when the computational load is not perfectly balanced. This situation occurs frequently, as keeping the load balanced between nodes is one of the long-standing fundamental problems in parallel and distributed computing. Indeed, despite the large body of research aimed at balancing load both statically and dynamically, this problem is quite difficult to solve. This paper presents a system called Jitter that reduces the frequency and voltage on nodes that are assigned less computation and, therefore, have idle or slack time. This saves energy on these nodes, and the goal of Jitter is to attempt to ensure that they arrive “just in time” so that they avoid increasing overall execution time. Specifically, we dynamically determine which nodes have enough slack time such that they can execute at a reduced frequency with little performance cost—which will greatly reduce the consumed energy on that node. In particular, Jitter saves 12.8% energy with 0.4% time increase–which is essentially the same as a hand-tuned solution–on the Aztec benchmark.}, number={9}, journal={JOURNAL OF PARALLEL AND DISTRIBUTED COMPUTING}, author={Freeh, Vincent W. and Kappiah, Nandini and Lowenthal, David K. and Bletsch, Tyler K.}, year={2008}, month={Sep}, pages={1175–1185} }