Easy classification of traditional Minas cheeses using artificial neural networks and discriminant analysis

The classification of traditional Minas cheese (TMC) from different regions is important to ensure authenticity. Different chemometric approaches were used to discriminate TMCs from three different regions (Serro, Canastra and Araxá) of Minas Gerais, Brazil. The data obtained from the literature were used to develop an artificial neural network and to obtain linear discriminant functions, which were able to classify 100% of cheeses from different regions as a function of physico‐chemical composition. Both chemometric methods can be very useful tools to discriminate TMC from different regions based on physico‐chemical data which are obtained in a very quick and simple way.     

Salmonella in eggs: From shopping to consumption—A review providing an evidence-based analysis of risk factors

Nontyphoidal salmonellae are among the most prevalent foodborne pathogens causing gastrointestinal infections worldwide. A high number of cases and outbreaks of salmonellosis are associated with the consumption of eggs and egg products, and several of these occur at the household level. The aim of the current study is to critically evaluate the current status of knowledge on Salmonella in eggs from a consumer's perspective, analyzing the hazard occurrence and the good practices that should be applied to reduce salmonellosis risk. Following a HACCP (Hazard Analysis and Critical Control Point) based approach, some steps along the food journey were identified as Critical Consumer Handling (CCH)—steps in which consumers, through their behavior or choice, can significantly reduce the level of Salmonella in eggs and egg products. From shopping/collecting to consumption, each of these steps is discussed in this review to provide an evidence-based overview of risk factors of human salmonellosis related to egg consumption. The main message to consumers is to choose Salmonella-free eggs (those that some official entity or producer guarantees that does not contain Salmonella), when available, especially for dishes that are not fully heat treated. Second, as guaranteed Salmonella-free eggs are only available in a few countries, refrigerated storage from the point of collection and proper cooking will significantly reduce the risk of salmonellosis. This will require a revision of the actual recommendations/regulations, as not all ensure that eggs are maintained at temperatures that prevent growth of Salmonella from collection until the time of purchasing.     

Quantification of soluble solids in reconstituted açaí (Euterpe oleracea Mart.) pulp using near‐infrared spectroscopy

Açaí consumption is increasing worldwide because of the growing recognition of its nutritional and therapeutic properties. This product is classified based on its soluble solids content (SS), but the determination of SS in pulp is time consuming, tedious and not suitable for modern food processing plants. As near‐infrared (NIR) systems have been implemented to measure various quality attributes of food products, the objective of this study was to evaluate the feasibility of NIR diffuse reflectance spectroscopy to quantify the SS content of açaí pulp. Partial least squares (PLS) regression models were constructed to predict the SS. An optimum PLS model required one latent variable [principal component (PC)1 = 97%] with a root‐mean‐square error of calibration (RMSEC) of 1.06% for the calibration data set and the root‐mean‐square error of prediction (RMSEP) of 1.03% for internal cross‐validation. External validation using an independent data set showed good performance (RMSEP = 1.33% and Rp² = 0.82). NIR spectroscopy is a reliable method with which to determine SS in açaí pulp and thereby to classify açaí pulp according to established minimum quality standards.     

Formation of volatile and maturation‐related congeners during the aging of sugarcane spirit in oak barrels

The aging process of distilled spirits is a complex system based on the extraction of molecules from the wood and interactions with the liquid, the phenomenon of migration of wood constituents, as well as the formation and degradation of several compounds. Volatile and maturation‐related congeners were evaluated during the aging process of cachaça, a Brazilian sugarcane spirit aged in oak barrels. Aged cachaça presented alterations in the levels of ethanol, higher alcohols, acetaldehyde, volatile acidity, ethyl acetate, total volatile congeners, isoamyl alcohol, ethyl carbamate and copper. The aging markers (gallic acid, furfural, 5‐hydroxymethylfurfural, vanillic acid, syringic acid, vanillin, syringaldehyde, sinapaldehyde and coniferaldehyde) were compared with the compounds found in whisky, cognac, armagnac, bourbon and brandy. Monitoring the generation and evolution of congeners during the aging process allowed the characterization of cachaça and the identification of product maturity. Copyright © 2014 The Institute of Brewing & Distilling     

Survival of Lactobacillus delbrueckii UFV H2b20 in ice cream produced with different fat levels and after submission to stress acid and bile salts

The survival of Lactobacillus delbrueckii UFV H2b20 in three ice cream formulations (low fat, fat free and high fat) was evaluated after the processing and storage at ?16 °C. The survival of L. delbrueckii UFV H2b20 was not significantly affected (P > 0.05) in three ice cream formulations after processing. The same result was observed during storage for 40 days at ?16 °C. Cells of L. delbrueckii UFV H2b20 incorporated in three ice cream formulation survived when exposed to acid stress and bile salts. The results demonstrate that L. delbrueckii UFV H2b20 has potential for being used in ice cream and capacity to resist acid stress and to grow in the presence of bile salts. This demonstrates that reduction of fat in ice cream does not compromise the viability of L. delbrueckii UFV H2B20.     

Methodology for the simultaneous optimization of location and parameters of friction dampers in the frequency domain

It is well known that the use of passive energy dissipation devices such as friction dampers reduces the dynamic response of structures subjected to earthquakes. However, the parameters of each damper as well as the best position of these devices in the structure remain difficult to determine. Although articles on optimum design of tuned mass dampers and viscous dampers have been published, there is a lack of studies on the optimization of friction dampers. In previous contributions, the authors proposed a method for optimum design of this kind of damper. The proposed method is very useful; however, the computational time required is high. Thus, in this article, a new methodology for the simultaneous optimization of placement and forces of friction dampers is proposed. As this new method is developed in the frequency domain, the computational time is considerably reduced. For this purpose, the search group algorithm, recently developed by the authors, is employed, which is able to deal with optimization problems involving mixed discrete and continuous variables. For illustrative purposes, a six-storey shear building is analysed. Forces and positions of friction dampers are the design variables, while the objective function is to minimize the root mean square displacement at the top of the building. The results showed the excellent performance of the proposed method, reducing the root mean square displacement by more than 82%, with only three friction dampers and in a relatively short computational time.     

Influence of Oxygen on the Tribomechanical Properties of Single Crystals of YBa<Subscript>2</Subscript>Cu<Subscript>3</Subscript>O<Subscript>7−<Emphasis Type="Italic">δ</Emphasis></Subscript>

This paper reports a study on the mechanical and tribological properties of ab- and a (b) c?planes of YBa₂Cu₃O_7?δ single crystals. The single crystals were grown using a CuO-BaO self-flux method. The oxygenation effect on the mechanical and tribological properties of ab- and a (b) c?planes is reported. For the ab- plane, the hardness and elastic modulus were around 6 and 50 GPa, respectively. In this case, significant differences were not observed among the hardness and elastic modulus at different oxygenation states. However, the hardness and elastic modulus for as-grown and oxygenated YBa₂Cu₃O_7?δ single crystals were different from that of the a (b) c?plane, and were observed to be slightly higher for the as-grown than for the oxygenated samples. For as-grown and oxygenated samples, we observed hardness values around 4.7 and 2.0 GPa, respectively. Regarding the elastic modulus, the values were 75 and 40 GPa, respectively. The indentation fracture toughness values on the ab- plane for the as-grown and oxygenated YBa₂Cu₃O_7?δ single crystal were 3.7 ± 1.2 and 2.9 ± 1.2 MPa m^1/2, respectively. For the ab- plane, the scratch resistance of the as-grown sample was higher than that of the oxygenated sample and the scratches under load were deeper for the oxygenated sample. As regards the a (b) c?plane, the scar features were seemingly constant through all the scratch lengths and the scratches under load were deeper and larger for the oxygenated than that for the as-grown sample.