Carbon nanomaterial–ionic liquid hybrids

Carbon nanomaterial–ionic liquid hybrids represent a very interesting class of materials because of their exceptional properties and potential use in a wide range of application fields. Their unique properties, arising from the synergistic combination of both components, can be exploited as elements of electrochemical and energy storage devices, as supports for catalysis and as nanofillers for polymeric composites. Owing to the specific interactions between ionic liquids (ILs) and carbon nanomaterials, the surface properties of the nanomaterials can be modified, leading to their improved dispersion in various media, thus providing an alternative solution to the most fundamental problem in processing of these materials. Since the discovery of bucky gel, the synthesis and processing methods of carbon nanotube–ionic liquid (CNT–IL) hybrids have been extensively studied. This review is aimed at giving an overview of the main synthetic routes and potential applications of CNT–IL hybrids. Graphene has lately emerged as a promising material, and received world-wide attention due to its exceptional properties. The synthesis of graphene-IL hybrids and the role of IL in the exfoliation process of graphene sheets are also discussed along with the potential applications of these new materials.     

Effects of various sulphuring methods and storage temperatures on the physical and chemical quality of dried apricots

The effects of different sulphuring methods, i.e. sulphuring by “burning the elemental sulphites (BES),” “SO₂ gas from liquified SO₂ tank (SG)” and “dipping into sodium metabisulphite solution (DSM)” on the colour (brown colour formation and carotenoid degradation) and the loss of SO₂ in apricots from Hac?halilo?lu and Kabaa?? varieties stored at 5, 20 and 30 °C for a year were investigated. There were significant effects of variety, sulphuring method and especially storage at 30 °C on the brown colour formation and loss of SO₂ (P < 0.05). As storage temperature–time increased, β-carotene content decreased. Sulphuring methods and variety did not show significant effect on β-carotene content (P > 0.05). The changes in L^∗, b^∗ and C^∗ values were directly associated with β-carotene content and browning values. The most suitable method for all samples, except for Hac?halilo?lu variety stored at 30 °C (BES), is SG, because the samples retained their attractive golden yellow colour during storage.     

Drying Behavior of Meat Samples at Various Fiber Directions and Air Conditions

The aim of this study was to investigate the effects of meat fiber directions and air conditions on moisture and temperature developments, shrinkage, and effective diffusivity constants compared to homogenous minced meat samples. The lean meat with three fiber directions and minced meat samples were dried at temperatures of 48 and 70°C and air flow rates of 0.5, 1.0, and 1.7 m/s. The minced meat samples showed 1.0 ± 0.19 to 4.4 ± 0.03°C higher temperature values and 2.3 ± 0.004 to 6.2 ± 0.003% lower moisture losses than the lean meat samples in all fiber directions. The lowest temperatures were observed in lean meat with h ₁ (normal flow, normal drying) fiber direction. The highest moisture loss and diffusion coefficient were observed in lean meat with h ₂ (parallel flow, normal drying) and v (normal flow, parallel drying) fiber directions, which also possessed the shortest drying times (10.4 and 13.4 h, respectively). The estimated diffusion coefficient values ranged between 1.11 × 10^?9 and 5.54 × 10^?9. The results indicated that lean and minced meat samples differed in their drying behaviors in a tray dryer under the tested conditions with >90% reproducibility (or ≤10% coefficient of variation).     

Functional near-infrared neuroimaging.

Functional near-infrared spectroscopy (fNIR) is a neroimaging modality that enables continuous, noninvasive, and portable monitoring of changes in blood oxygenation and blood volume related to human brain function. Over the last decade, studies in the laboratory have established that fNIR spectroscopy provides a veridical measure of oxygenation and blood flow in the brain. Our recent findings indicate that fNIR can effectively monitor cognitive tasks such as attention, working memory, target categorization, and problem solving. These experimental outcomes compare favorably with functional magnetic resonance imaging (fMRI) studies, and in particular, with the blood oxygenation level dependent signal. Since fNIR can be implemented in the form of a wearable and minimally intrusive device, it has the capacity to monitor brain activity under real life conditions and in everyday environments. Moreover, the fNIR system is amenable to integration with other established physiological and neurobehavioral measures, including electroencephalogram, eye tracking, pupil reflex, heart rate variability, respiration, and electrodermal activity.     

Modelling uncertain positive and negative reasons in decision aiding

The use of positive and negative reasons in inference and decision aiding is a recurrent issue of investigation as far as the type of formal language to use within a DSS is concerned. A language enabling to explicitly take into account such reasons is Belnap's logic and the four valued logics derived from it. In this paper, we explore the interpretation of a continuous extension of a four valued logic as a necessity degree (in possibility theory). It turns out that, in order to take full advantage of the four values, we have to consider “sub-normalised” necessity measures. Under such a hypothesis four valued logics become the natural logical frame for such an approach.     

Effect of different ozone treatments on aflatoxin degradation and physicochemical properties of pistachios

This study evaluated the efficiency of ozone for the degradation of aflatoxins in pistachio kernels and ground pistachios. Pistachios were contaminated with known concentrations of aflatoxin (AF) B₁, B₂, G₁ and G₂. Pistachio samples were exposed to gaseous ozone in a chamber at 5.0, 7.0 and 9.0 mg L^?1 ozone concentrations for 140 and 420 min at 20 °C and 70% RH. Aflatoxin degradation was determined by high performance liquid chromatography (HPLC). The efficiency of ozone for aflatoxin degradation in pistachios increased with increasing exposure time and ozone concentration. The results indicated that AFB₁ and total aflatoxins could be reduced by 23 and 24%, respectively, when pistachio kernels were ozonated at 9.0 mg L^?1 ozone concentration for 420 min. Only a 5% reduction in AFB₁ and total aflatoxin levels could be achieved for ground pistachios under the same conditions. No significant changes occurred in pH, color, moisture content and free fatty acid values of pistachio kernels and ground pistachios. Fatty acid compositions of pistachios did not change significantly after the ozonation treatments. No significant changes were found between sweetness, rancidity, flavor, appearance and overall palatability of ozonated and non‐ozonated pistachio kernels. Significant changes were observed in the organoleptic properties of ground pistachios, except rancidity, after 5.0 mg L^?1 ozone treatment for 140 min. Ozonation was found to be more effective for degrading aflatoxins in pistachio kernels than ground pistachios. Copyright © 2006 Society of Chemical Industry     

Effectiveness of organic acid,ozonated water and chlorine dippings on microbial reduction and storage quality of fresh‐cut iceberg lettuce

BACKGROUND: The comparative effects of organic (citric and lactic) acids, ozone and chlorine on the microbiological population and quality parameters of fresh-cut lettuce during storage were evaluated. RESULTS: Dipping of lettuce in 100 mg L⁻¹ chlorine solution reduced the numbers of mesophilic and psychrotrophic bacteria and Enterobacteriaceae by 1.7, 2.0 and 1.6 log₁₀ colony-forming units (CFU) g⁻¹ respectively. Treatment of lettuce with citric (5 g L⁻¹) and lactic (5 mL L⁻¹) acid solutions and ozonated water (4 mg L⁻¹) reduced the populations of mesophilic and psychrotrophic bacteria by 1.7 and 1.5 log₁₀ CFU g⁻¹ respectively. Organic acid dippings resulted in lower mesophilic and psychrotrophic counts than ozonated water and chlorine dippings during 12 days of storage. Lactic acid dipping effectively reduced (by 2.2 log₁₀ CFU g⁻¹) and maintained low populations of Enterobacteriaceae on lettuce for the first 6 days of storage. No significant (P > 0.05) changes were observed in the texture and moisture content of lettuce samples dipped in chlorine, organic acids and ozonated water during storage. Colour, β-carotene and vitamin C values of fresh-cut iceberg lettuce did not change significantly (P > 0.05) until day 8. CONCLUSION: Lactic and citric acid and ozonated water dippings could be alternative treatments to chlorine dipping to prolong the shelf life of fresh-cut iceberg lettuce. Copyright © 2007 Society of Chemical Industry     

Quality of low-fat meatballs containing Legume flours as extenders

Meatballs were extended with blackeye bean flour (BBF), chickpea flour (CF), lentil flour (LF) and rusk (R) at level of 10%. Raw and cooked meatballs were analyzed for moisture, fat, protein and ash content. Cooking properties and colour parameters were evaluated. BBF and LF resulted in greater cooking yield, fat retention and moisture retention values. Meatballs extended with LF were lighter than other samples. Meatballs formulated with BBF had the lowest reduction in diameter. Meatballs with BBF and CF had higher water holding capacity (WHC) than other treatment groups. All meatballs incorporating legume flours were tougher (lower penetration values) than the R treatment. According to sensory evaluation results all meatball treatments had high acceptability and received high scores (6.8 and above). Meatballs with BBF and CF had lower TBA values than meatballs with LF and R at 3rd month of frozen storage at -18°C.