Comparison of volatile components in raw and cooked green beans by GC-MS using dynamic headspace sampling and microwave desorption

 The effects of four culinary treatments (steaming and boiling in a covered pot, a pressure cooker or a microwave oven) on the volatile component profile of green beans were evaluated. Volatile compounds in raw and cooked beans were analysed by means of dynamic headspace sampling onto an adsorbent, followed by microwave desorption into a gas chromatograph equipped with a mass spectrometric detector. Twenty-seven compounds were identified, including alcohols, aldehydes, ketones, esters, terpenes, sulphur compounds and alkenes. All of the thermal treatments caused important changes in the volatile compound profile in particular an increase in carbonyl compounds and a decrease in alcohol compounds, most notably in the case of the covered pot. It is concluded that the change in aroma during the cooking of green beans depends on compounds from lipid oxidation as well as compounds from other types of reactions, for instance the Strecker degradation. Received: 8 March 1999 / Revised version: 23 April 1999     

The evaluation of scientific production: Towards a neutral impact factor

Measurement of research activity still remains a controversial question. The use of the impact factor from the Institute for Scientific Information (ISI) is quite widespread nowadays to carry out evaluations of all kinds; however, the calculation formula employed by ISI in order to construct its impact factors biases the results in favour of knowledge fields which are better represented in the sample, cite more in average and whose citations are concentrated in the early years of the articles. In the present work, we put forward a theoretical proposal regarding how aggregated normalization should be carried out with these biases, which allows comparing scientific production between fields, institutions and/or authors in a neutral manner. The technical complexity of such work, together with data limitations, lead us to propose some adjustments on the impact factor proposed by ISI which — although they do not completely solve the problem — reduce it and allow glimpsing the path towards more neutral evaluations. The proposal is empirically applied to three analysis levels: single journals, knowledge fields and the set of journals from the Journal Citation Report.     

Analysis of sensitization phenomenon in friction stir welded 304 stainless steel

This study evaluates the degree of sensitization (DOS) of 304 stainless steel joined by friction stir welding (FSW). Single-loop electrochemical potentiokinetic reactivation tests were performed using a 0.5 mol/L H₂SO₄ + 0.01 mol/L KSCN solution. Sensitization was promoted by exposition of the stainless steel at temperatures between 400°C and 850°C. The microstructure was characterized using optical microscopy to identify the weld zone and the base metal. The samples treated at 550°C showed the most severe intergranular corrosion. The DOS was lower in the weld zone than in the base metal after heat treatments. This reduction in the DOS for the weld zone indicates that FSW is a beneficial process in joining stainless steel.     

Physicochemical properties of ready‐to‐eat extruded nixtamalized maize‐based snacks enriched with grasshopper

The aim of this research was to prepare an extruded snack based on nixtamalized maize flour (Zea mays L.) (NMF) enriched with grasshopper meal (Sphenarium purpurascens Ch.) (GM) using a single screw extruder with a compression screw ratio of 3:1. A central experimental design comprising three independent variables, namely, extrusion temperature (T = 120–180 °C), feed moisture content (FMC = 18–22 g/100 g) and the grasshopper meal proportion (GMP = 0–40 g/100 g), was used. Increasing T decreased (P < 0.05) the expansion index (EI), bulk density (BD) and hardness (H). Increasing the FMC increased (P < 0.05) the EI. Increasing the GMP decreased (P < 0.05) the EI, H and water absorption index (WAI) and increased (P < 0.05) the BD and total colour difference (ΔE). The treatments that resulted in better general acceptability were those that contained a lower GMP. An extruded snack acceptable to the consumer can be obtained from a blend of NMF and GM, and up to 8.11 g/100 g of GM can be incorporated without affecting the physicochemical properties and acceptance of the snack.     

A theoretical model for the automatic generation of tag clouds

This paper presents a new approach to information retrieval from non-structured attributes in databases, which involves the processing of text attributes. To make retrieval more effective, frequent text sequences are extracted and mathematically represented as intermediate forms which permit a clearer and more precise definition of operations on texts. These intermediate forms appear to users in the form of tag clouds to facilitate content identification, exploration, and querying. In this sense, tag cloud visualization is a simple, user-friendly visual interface to data. This paper proposes a theoretical model for the representation of frequent text sequences and their operations as well as a general procedure for generating tag clouds from text attributes in databases. The tag clouds thus obtained were compared with conventional tag clouds composed of single terms. Our study showed that automatically generated multi-term tag clouds provide better results than mono-term tag clouds.     

Smooth sliding-mode observers for specific growth rate and substrate from biomass measurement

This paper addresses the estimation of specific growth rate and substrate concentration from biomass measurements in fermentation processes. Specifically, sliding-mode observers are proposed, for which finite-time global convergence is demonstrated using Lyapunov stability theory and concepts of variable structure systems. Two observers are developed for specific growth rate estimation, one producing a discontinuous estimation which is used afterwards for substrate estimation, and the other one – based on high-gain observers – that generates a smooth estimation with first-order dynamics and finite-time bounded convergence error. In the case of substrate estimation, an observer that increases the convergence rate to a vicinity of the real substrate concentration while achieving asymptotic convergence despite kinetic model uncertainties in properly excited processes is designed. This observer also exhibits first-order dynamics.     

Study of the photon down‐conversion effect produced by thin silicon‐rich oxide films on silicon solar cells

In the present work, we studied the photon down‐conversion effect produced by thin films of silicon oxide with embedded silicon nanocrystals also called silicon‐rich oxide (SRO). These films have been used to absorb high energy light and the re‐emission of two or more low energy photons (~1.1 eV) with the goal of improving the external quantum efficiency and consequently the conversion efficiency of silicon solar cells. According to our results, the incorporation of a thin SRO film on the solar cell surface increases the short circuit current and the FF of the silicon solar cells; the enhancement of spectral response is due to the high photoluminescence intensity of the SRO in the visible region when irradiated with UV light. An improvement of 38% in the solar cell efficiency has been observed in our particular solar cell fabrication process by the use of an SRO film with high photoluminescence intensity, which replaces the conventional silicon dioxide film. Copyright © 2016 John Wiley & Sons, Ltd.     

Computational evolutionary inverse lagrangian puff model

This article presents a model based on the principles of evolutionary computation and on the principles of dispersion of an Inverse lagrangian puff model of the type Backward gaussian puff tracking in order to determine the spatial behavior over time of the concentration for PM_2.5 and PM₁₀ in a study area.