Optimisation of maintenance strategy for rural road network using genetic algorithm

The objective of this paper is to develop an optimised maintenance strategy for the rural road network of Kerala state. This is accomplished with the development of a bi-objective deterministic optimisation model which simultaneously satisfies the objectives of both minimisation of total maintenance cost and maximisation of performance of the road network. The model is capable of planning the maintenance activities over a multi-year planning period. The performance of the road network is accounted using the composite index, namely Pavement Condition Index. The constraint-based genetic algorithm was used as the optimisation tool since it very well takes care of the combinatorial nature of the network-level pavement maintenance programming. The applicability of the model is illustrated using a case study for the rural road network of Kerala state in India. The effort made through this research work to develop a suitable Pavement Maintenance and Management System for rural road network can lead to the proper maintenance and upkeep of the rural roads, thereby triggering a positive impact on the Indian economy.     

Chemical composition,sensory and cooking quality evaluation of durum wheat spaghetti enriched with pea flour

The goal of the study was to obtain spaghetti enriched with pea flour with sensory properties close to conventional pasta. To this aim, the study has been organised in two subsequent trials. In the first, the pea flour amount added to the spaghetti was continuously increased until the overall sensory quality reached its threshold value (pea flour concentration = 15%). In fact, the spaghetti samples supplemented with 15% pea flour (15%S‐P) showed less elasticity, unpleasant colour and higher firmness compared to the control sample (CTRL). The second step was aimed to improve the overall sensory quality of the 15%S‐P spaghetti by means of guar gum (GUAR). The sample with GUAR (15%S‐P/GUAR) showed a pleasant colour, odour and taste. Furthermore, the 15%S‐P/GUAR sample recorded a low starch digestibility value (i.e. 54) and a higher soluble fibre content with respect to the 15%S‐P sample.     

Reversible Fragmentation and Self‐Assembling of Nematic Liquid Crystal Droplets on Functionalized Pyroelectric Substrates

Investigation on the behavior of nematic liquid crystals on functionalized polar dielectric crystal substrates is accomplished. Very interesting effects can be observed in maneuvering liquid crystal droplets on the substrate surface, driven by electric fields generated by pyroelectric effect. Reversible drops fragmentation and self‐assembling in different configurations can be achieved. The dynamics of the observed phenomena is studied and the repeatability of the process is full assessed.     

Using bent carbon nanotubes for the fabrication of electromechanical switches

An electromechanical switch based on bent carbon nanotubes was fabricated. The shape and structure of the bent carbon nanotubes allows one to produce a low cost and low working voltage switch. The fabrication process is free of any nanolithography. The electrical characteristics of the fabricated device were investigated, both experimentally and theoretically. Actuation of the fabricated device shows hysteresis behavior in the measured I–V curves depending on the structural parameters of the bent nanotubes. The relationship between the pull-in voltage and the morphology of the bent nanotubes was studied by the obtained hysteresis curves. A scanning electron microscope was used for structural analysis. This study introduced an easy way to fabricate electromechanical switches with controllable on/off states.     

Fresh-Cut Kiwifruit Structure and Firmness as Affected by Heat Pre-treatments and Post-cut Calcium Dips

The effect of heat pre-treatment (45 °C/25 min), applied to whole fruit, and post-cut calcium dips in 1 and 2 g/L CaCl₂ solutions on respiration rate and texture preservation of kiwifruit slices was studied. During a 9-day period, packages’ atmosphere composition, slices’ firmness, pectin content and sensory scores were evaluated. Histological observations of samples were also performed. Neither heat pre-treatment nor calcium dips alone were effective in diminishing respiration rate of the slices but the application of both treatments revealed a synergistic effect on respiration rate reduction. Calcium-dipped fruit slices showed better firmness preservation. Post-cut calcium dips, alone or combined with heat pre-treatments, yielded slices presenting higher insoluble/total galacturonic acid ratio, indicating formation of calcium pectates. Slices from heat-pre-treated fruits, even in the absence of calcium, also revealed insoluble/total galacturonic acid ratio similar to calcium-treated slices, supporting, despite the lower firmness value, a more structured tissue, as observed in SEM microphotographs. Sensory and physical–chemical parameters obtained were correlated. The effectiveness of calcium treatment was equally observed for both tested concentrations during a 9-day shelf life period.     

Spatial prediction of landslide-susceptible zones in El-Qaá area,Egypt, using an integrated approach based on GIS statistical analysis

Bulletin of Engineering Geology and the Environment - The spatial prediction of landslide susceptibility locations is a crucial task to support risk management and development plans in mountainous...