Performance Optimization of Vertical Nanowire‐based Piezoelectric Nanogenerators

The integrated nanogenerator (NG) based on vertical nanowire (NW) arrays is one of the dominant designs developed to harvest mechanical energy using piezoelectric nanostructures. Finite element method (FEM) simulations of such a NG are developed using ZnO NWs in compression mode to evaluate its performances in term of piezoelectric potential generated, capacitance, induced mechanical energy, output electrical energy, and efficiency. This evaluation is essential to correctly understand NG operation. Three main issues are highlighted. The mechanical and electrical structures of the NG as an integrated system are optimized, and strategies for concentrating the mechanical strain field in the NWs and increasing the force sensitivity are developed. In addition, the influence of NWs length and diameter on NG performances is investigated. The optimization results in a piezoelectric nano composite material where global performances are improved by mean of long and thin NWs.     

Effects of boiling, warm-holding, mashing and cooling on the levels of enzyme-resistant potato starch

Summary The effects of boiling, warm-holding, cooling and mashing on the enzyme-resistant starch (ERS) content of potatoes was studied together with inter-tuber and inter-cultivar variation in ERS content. Inter-tuber variation in ERS content was small and mean values (on a dry matter basis) for boiled and raw potatoes were 10.7 and 74.2% (cultivar Rooster) and 10.8 and 74.3% (cultivar Anna). There was no significant difference between the ERS values of boiled potatoes of seven cultivars (range 10.0–10.8%). Warm-holding mashed potatoes at 65–70 °C for 1 hr raised ERS values from 2.20 to 4.80%. In a separate test slow cooling over 2 hr to 21 °C raised the ERS content from 3.65 to 6.35%. Multiple cook-cool (3×) gave ERS contents of 23.2 and 18.2% for boiled potatoes held for 24 hr at 4 or 20 °C. Mashing and freezing raised ERS values by 1–2%.     

Insulator‐Conductor Type Transitions in Graphene‐Modified Silver Nanowire Networks: A Route to Inexpensive Transparent Conductors

Silver nanowire coatings are an attractive alternative to indium tin oxide for producing transparent conductors. To fabricate coatings with low sheet resistance required for touchscreen displays, a multi‐layer network of silver nanowires must be produced that may not be cost effective. This problem is counteracted here by modifying the electrical properties of an ultra‐low‐density nanowire network through local deposition of conducting graphene platelets. Unlike other solution‐processed materials, such as graphene oxide, our pristine graphene is free of oxygen functional groups, resulting in it being electrically conducting without the need for further chemical treatment. Graphene adsorption at inter‐wire junctions as well as graphene connecting adjacent wires contributes to a marked enhancement in electrical properties. Using our approach, the amount of nanowires needed to produce viable transparent electrodes could be more than 50 times less than the equivalent pristine high density nanowire networks, thus having major commercial implications. Using a laser ablation process, it is shown that the resulting films can be patterned into individual electrode structures, which is a pre‐requisite to touchscreen sensor fabrication.     

Combined FRM and GDFT filter bank designs for improved nonuniform DSA channelisation

Multistandard channelisation for base stations is a big application of generalised discrete Fourier transform modulated filter banks (GDFT‐FBs) in digital communications. For technologies such as software‐defined radio and cognitive radio, nonuniform channelisers must be used if frequency bands are shared by different standards. However, GDFT‐FB‐based nonuniform channelisers can suffer from high filter orders when applied to wideband input signals. In this paper, various combinations of GDFT‐FB with the frequency response masking technique are proposed and evaluated for both uniform and nonuniform channelisation applications. Results show that the proposed techniques achieve savings in both the number of filter coefficients and the number of operations per input sample. Copyright © 2015 John Wiley & Sons, Ltd.     

Perceptions of the health and convenience characteristics of fresh and dried fruits

Dried fruits consumption has not received much research attention, although these foods are associated with potential health benefits. Therefore, the aim of this study was to compare fresh fruits and dried fruits on measures of health, convenience and consumer feelings.An on-line questionnaire that measured consumers' perceptions of the health benefits and convenience characteristics and their feelings about the consumption of both fresh fruits (apples and plums) and dried fruits (e.g., raisins, dates, and apricots) was completed by 693 respondents (Polish, French, and Dutch).Generally, fresh fruits were perceived to be healthier and less convenient than dried fruits. Consumers also reported more positive feelings about the consumption of fresh fruits compared to dried fruits. The more that the respondents were willing to sacrifice for their health, the more positively they rated the health aspects of both fresh and dried fruits, as well as several perceptions of convenience of both fresh and dried fruits. Health preoccupation was unrelated to most of the convenience perceptions and was associated with lower scores on several perceptions of healthiness. Recommendations for the consumer-oriented development of dried fruits are also provided.     

Alginate coating as carrier of oligofructose and inulin and to maintain the quality of fresh-cut apples

The aim of this study was to apply an edible coating containing prebiotics such as oligofructose and inulin to fresh-cut apple wedges. An assessment of the quality, sensory, polyphenol, and volatile attributes of coated and uncoated fresh-cut apple wedges was also undertaken. Fructan analysis showed that all prebiotics remained stable over the 14-d storage period and an intake of 100 g of apple supplies 1 to 3 g of prebiotics. Browning index, firmness, acidity remained stable throughout the 14 d compared to the control while applying prebiotic coatings resulted in an increase in soluble solids. Sensory and visual assessment indicated acceptable quality of apple wedges coated with prebiotics. HPLC analysis showed that levels of polyphenolic compounds were more stable in coated apple wedges (without prebiotic inclusions) than in uncoated control apples. No difference was found between O(2) and CO(2) headspace concentration of coated and uncoated samples. Significant differences (P < 0.001) were found for headspace volatile production between the samples. Most coated samples showed lower volatile production in the headspace than uncoated samples.     

Effect of high hydrostatic pressure and thermal processing on the nutritional quality and enzyme activity of fruit smoothies

Fruit smoothie samples were thermally (P₇₀ > 10 min) or high hydrostatic pressure (HHP) processed (450 MPa/20 °C/5 min or 600 MPa/20 °C/10 min) and the total antioxidant capacity (TAC), levels of antioxidant groups [total phenols (TP), anthocyanins and ascorbic acid], instrumental colour, polyphenol oxidase (PPO) enzyme activity and dissolved oxygen were examined over a storage period of 10 h at 4 °C. Thermal processing of smoothies reduced (p < 0.001) TAC and TP values, ascorbic acid and L and a colour attributes (lightness and redness respectively) compared to fresh and HHP-450 processed samples. Conversely, it did result in complete inactivation of PPO enzyme, with no activity detected. Of the HHP treatments, HHP-450 samples had higher (p < 0.001) levels of total antioxidant, phenols and anthocyanin content than HHP-600 samples. However, the latter was more effective in reducing (p < 0.001) the endogenous enzyme activity of the smoothies. .Ascorbic acid content degraded over the storage for all smoothies. HHP-600 samples had high initial values, which declined slowly over storage, while thermal samples had the lowest initial value (0.5 h) that fell below detectable limits by 10 h. Despite these data, less pronounced effects were observed for storage. No significant effects were observed for total anthocyanin and phenolic contents as well as L and colour change (ΔE) variables. Overall, HHP processing of smoothies at moderate temperatures may be a suitable alternative to traditional thermal processing.