Estimation method for determining surface film conductance during cooling of fish packages

This paper presents an alternative method for determining the surface film conductance of an infinite fish slab subjected to the cooling process. Many methods have been published, but their solutions have inherent appreciable inaccuracy and limitations. The present authors used the temperature histories of five locations within a slab sample of fish, obtained by the experimental investigation part of this work, along with the inverse heat conduction problem (IHCP) technique to develop a correlation for variable surface film conductance. When the above correlation was used for temperature predictions, the predicted and experimentally measured temperature distribution profiles were compared numerically. Better agreement than that implemented by other investigators was achieved. This revealed the accuracy and superiority of the present method, and the limitations of other methods are overcome in this method.     

Completeness in Two-Party Secure Computation: A Computational View

A Secure Function Evaluation (SFE) of a two-variable function f(·,·) is a protocol that allows two parties with inputs x and y to evaluate f(x,y) in a manner where neither party learns "more than is necessary". A rich body of work deals with the study of completeness for secure two-party computation. A function f is complete for SFE if a protocol for securely evaluating f allows the secure evaluation of all (efficiently computable) functions. The questions investigated are which functions are complete for SFE, which functions have SFE protocols unconditionally and whether there are functions that are neither complete nor have efficient SFE protocols. The previous study of these questions was mainly conducted from an information theoretic point of view and provided strong answers in the form of combinatorial properties. However, we show that there are major differences between the information theoretic and computational settings. In particular, we show functions that are considered as having SFE unconditionally by the combinatorial criteria but are actually complete in the computational setting. We initiate the fully computational study of these fundamental questions. Somewhat surprisingly, we manage to provide an almost full characterization of the complete functions in this model as well. More precisely, we present a computational criterion (called computational row non-transitivity) for a function f to be complete for the asymmetric case. Furthermore, we show a matching criterion called computational row transitivity for f to have a simple SFE (based on no additional assumptions). This criterion is close to the negation of the computational row non-transitivity and thus we essentially characterize all "nice" functions as either complete or having SFE unconditionally.     

Effect of Different Restorative Materials on Microleakage of Ozone Gas and Traditional Cavity Disinfectant Applied Teeth

The aim of this in vitro study is to investigate the effects of ozone and conventional cavity disinfectant on microleakage at the cavities which are restorated with different restorative materials. Ninety human molar teeth were used in this study. Black V cavities are prepared on buccal surfaces of teeth. Teeth are divided to 3 groups which contains 30 teeth. Group 1: ozone applied; Group 2: 2% chlorhexidine applied; Group 3: any disinfectant is not applied. And then all groups are divided to three subgroups. All subgroups are restored with silorane, ormocer, and traditional composite according to the manufacturer’s directions. Sections were examined under a microscope. Occlusal and gingival microleakage values by a separate researcher and scores were recorded. Statistically results were reviewed with ANOVA and Kruskal–Wallis Tests. Statistically significant difference of microleakage between cavity disinfectant and control groups’ occlusal and gingival lines was not found (p > 0.05). There was no differences at occlusal lines of composite subgroups (p > 0.05) but also significant difference at gingival lines was found (p < 0.05). Statistically significant difference was found among the composite materials, between chlorhexidine and control groups’ gingival lines. The most successful results at gingival lines were found with silorane.     

Efficient conversion of light paraffinic naphtha to aromatics over metal-modified Mo/MFI catalysts

Journal of Porous Materials - The transformation of light naphtha to value-added aromatic compounds is gaining momentum in the petrochemical industry. In this work, a series of metal modified...     

Utilising grape juice processing by-products as bulking and colouring agent in white chocolate

In this study, grape pomace (mixture of grape seeds and skins) powder (GPP), obtained from grape processing, was used at different concentrations [10.0 (GPP10), 20.0 (GPP10) and 30.0 (GPP10) g/100 g] in white chocolate formulation for the partial replacement of sucrose. The results indicated that GPP addition at a higher concentration (>10.0 g/100 g) significantly affected the particle size, moisture content, texture and flow behaviour of white chocolate samples (P < 0.05). However, using GPP at a concentration of 10.0 g/100 g had advantages for physicochemical and flow properties. As expected, under simulated in vitro digestion conditions, the bioaccessibility of total phenolic compounds in saliva, gastric juice and intestinal juice for GPP10 samples was significantly higher than the control (P < 0.05). In conclusion, results of the study showed that it was possible to partially replace the sucrose with GPP at a concentration of 10.0 g/100 g in white chocolate formulations.     

Consistent dynamic model identification of the Stäubli RX-160 industrial robot using convex optimization method

Journal of Mechanical Science and Technology - Dynamic models of robot manipulators with standard dynamic parameters are required for simulations, model-based controller design and external force...     

Investigation of using possibility of grape pomace in wafer sheet for wheat flour substitution

In this study, grape pomace (GP), a by-product consisting of grape skins and seeds rich in dietary fibres and polyphenols, was used in wafer sheets at different concentrations [5.00 (GP5), 10.0 (GP10), and 15.0 g 100 g⁻¹ (GP15)] for the partial replacement of wheat flour (WF) and improve the functionality of wafer sheets. The GP inclusion at concentrations higher than 5.00 g 100 g⁻¹ significantly affected the texture of sheets as well as the flow behaviour of batters, resulting in softer sheets and more viscous batters (P < 0.05). Moisture contents did not significantly change after GP addition (P > 0.05). After the addition of GP, the L* values decreased and the a* values increased, making the wafers darker (P < 0.05). Moreover, under simulated in vitro digestion conditions, the bioaccessibility of total phenolic compounds in saliva, gastric juice, and intestinal juice was significantly higher than control even at the lowest GP concentration (P < 0.05). Regarding sensory properties, only smoothness and crispness were significantly affected by GP addition, and samples were found to be crisper with higher concentrations of GP. In conclusion, it is possible to partially replace the WF in wafers with GP at a concentration of 5.00 g 100 g⁻¹ to develop a product with higher functionality and nutrient content.     

Using spray-dried sugar beet molasses in ice cream as a novel bulking agent

In this study, it is aimed to investigate and evaluate the use of molasses which is a by-product of sugar production as a novel bulking agent in ice cream as a sugar replacer. Sugar beet molasses (75%) and 12 DE maltodextrin (25%) were converted into powder form by spray drying. Spray-dried sugar beet molasses (SDSM) was then used as a substitute of sugar in different ratios (0:100, 25:75, 50:50, 75:25 and 100:0) in the ice cream products. The increased amount of SDSM decreased the overrun, L*, whiteness index (WI) and melting behaviours and increased a*, b*, total phenolic content, consistency and viscosity. Meanwhile, thermal properties have not been affected by the use of SDSM (P < 0.05). The sensory findings have been particularly interesting especially when replacing above 50% sugar with SDSM, aroma, flavour and general acceptability decrease. According to the results of this study, substituting 25% of total sugar with SDSM as a bulking agent can decrease cost of the product and improve total phenolic content and some quality parameters without compromising sensorial properties.     

Adaptive State-space Control of Under-actuated Systems Using Error-magnitude Dependent Self-tuning of Cost Weighting-factors

International Journal of Control, Automation and Systems - This article methodically constructs a novel adaptive self-tuning state-space controller that enhances the robustness of under-actuated...