Tube-Jack Testing for Irregular Masonry Walls: Regular Masonry Wall Testing

This paper presents the continued development of a novel non-destructive testing method termed tube-jack testing. The goal of the tube-jack system is to provide an enhanced and less destructive method than traditional flat-jack testing for determination of mechanical characteristics and local stress states in irregular masonry walls. Single tube-jack tests were performed, using previously developed rubber tube-jacks, in regular masonry walls of granite and cement-lime mortar. A traditional flat-jack test was also performed in the same masonry wall. Conclusions suggest that tube-jacks are successful in applying pressure to the masonry at low stress states.     

Accuracy of cohesive laws with different shape for the shear behaviour prediction of bonded joints

The use of adhesive bonding as a joining technique is increasingly being used in many industries because of its convenience and high efficiency. Cohesive Zone Models (CZM) are a powerful tool for the strength prediction of bonded joints, but they require an accurate estimation of the tensile and shear cohesive laws of the adhesive layer. This work evaluated the shear fracture toughness (J_IIC) and CZM laws of bonded joints for three adhesives with distinct ductility. The End-Notched Flexure (ENF) test geometry was used. The experimental work consisted of the shear fracture characterization of the bond by the J-integral. Additionally, by this technique, the precise shape of the cohesive law was defined. For the J-integral, digital image correlation was used for the evaluation of the adhesive layer shear displacement at the crack tip during the test, coupled to a Matlab sub-routine for extraction of this parameter automatically. Finite Element Method (FEM) simulations were carried out in Abaqus® to assess the accuracy of triangular, trapezoidal and linear-exponential CZM laws in predicting the experimental behaviour of the ENF tests. As output of this work, fracture data is provided in shear for the selected adhesives, allowing the subsequent strength prediction of bonded joints.     

Development of a long‐life vacuum‐packaged ready‐to‐eat meat product based on a traditional Portuguese seasoned meat

Carne do alguidar is a Portuguese traditional pork fried meat, usually manufactured for self‐consumption purposes. This study developed a ready‐to‐eat (RTE) meat product, to meet today's consumers’ convenience, manufactured at the industrial scale evaluating its quality and shelf life, assessing the effect of vacuum packaging and the use of an antioxidant (50 ppm BHT) to enhance oxidative stability. Physicochemical and microbiological parameters were assessed, and a sensory analysis was performed. Interestingly, no significant differences were recorded between control (non‐BHT) and antioxidant (BHT) samples. Microbiological counts remained at low levels throughout the storage period, ensuring the product's required microbiological quality. At later storage stages, higher values of thiobarbituric acid‐reactive substances arose and off flavours and aromas were perceived. Still, overall appreciation was not affected until 12 months of storage and a significant depreciation was perceived only after 15 months. Fibrousness and rising of off flavours were negatively correlated with overall appreciation.     

Characterization of Microencapsulated Rosemary Essential Oil and Its Antimicrobial Effect on Fresh Dough

This study aimed to characterize rosemary essential oil particles obtained by spray-drying and to evaluate their antimicrobial activity. Measurements of mycelial growth of Penicillium and Aspergillus fungi, isolated from fresh dough, were made applying oil concentrations of 1.0, 5.0, 10.0, 20.0, and 50.0 μL/mL. Fungi and yeast counts in the fresh dough submitted to the control (no oil), pure oil, and microencapsulated oil treatments were also conducted. The microcapsules showed 50 % oil retention after drying, and the major oil components identified were 1,8-cineole (29.0 %), camphor (26.6 %), and α-pinene (10.6 %). The analysis of the particles revealed surfaces without fissures, with a mean particle size of 12.2 μm and presenting an amorphous structure. The growth inhibiting effect of Penicillium sp. fungus, compared to the control, was verified at concentrations of 1.0, 5.0, and 10.0 μL/mL rosemary essential oil, which did not differ among them. For Aspergillus sp., the application of 10.0 μL/mL oil provided greater inhibition compared to 1.0 and 5.0 μL/mL. Complete inhibition occurred with the application of 50.0 μL/mL for both fungal genera tested. At 8 days of dough storage at 25 °C, a decrease of at least 0.7 and 1.5 log cycles of fungal growth was observed in the dough with pure oil and that with microencapsulated oil, respectively, relative to the control. The microencapsulation process retained the antimicrobial property of rosemary essential oil and provided further extension of this activity over time when applied to fresh dough.     

Gas Chromatography–Mass Spectrometry Analysis of 4-Methylimidazole in Balsamic Vinegars and Processed Sauces

A gas chromatography–mass spectrometry method was optimized for quantification of 4-methylimidazole [4-MEI] in balsamic vinegars and processed sauces. The method used ion-pair extraction with bis-2-ethylhexylphosphate and derivatization with isobutylchloroformate, followed by Gas Chromatography-Mass Spectrometry (GC–MS) quantification using 2-ethylimidazole as internal standard. Performance characteristics such as linearity, recovery, and repeatability were good in a broad range of concentrations, and the limit of detection was low enough (130 ug/kg) to detect the presence of small quantities of the compound. A total of 35 samples were analyzed, including balsamic vinegars and processed sauces containing caramel in the ingredients list (soy, Worcestershire, Tonkatsu, Marinara, and Oyster sauces). The presence of 4-MEI was consistent with the presence of ammonia caramel (E150 c and d) in the ingredients list, with average values of 2431 ug/kg for balsamic vinegars and 804 ug/kg for processed sauces. These 4-MEI amounts are almost tenfold higher than those described for caramels containing beverages, which support the necessity to take an effective control on these products.     

Real time algorithms for digital pulse processing applied to gamma-ray and hard X-ray spectroscopy

The duration of a single plasma discharge in the next generation of fusion experiments will be much longer than in the present devices. Storing all raw data acquired in each discharge will be more difficult and the high rates achieved by the new digitizers are already contributing to storage overload. This gap can be mitigated by real time (RT) analysis and compression, using devices such as field programmable gate arrays (FPGAs) capable to transfer and process data on the fly. However, to ensure a correct RT analysis, the FPGA algorithm must be adapted to the signal to be acquired. Since minor changes in signal shape may require significant algorithm modifications, it is important to know in advance the signal attributes. For that reason, the availability of more than one RT algorithm, especially during commissioning of new sub-systems and during campaigns with relevant changes in diagnostic conditions, is advantageous. This paper presents an implementation using two RT algorithms processing simultaneously, developed for the gamma-ray and hard X-ray diagnostics of the Joint European Torus (JET). Both algorithms perform pulse height analysis with pile-up rejection. While the first algorithm is suitable for Gaussian shaped pulses, the second is suitable for exponential signals. The algorithms are selectable by the user, during discharge configuration. Tests with radioactive sources made in JET are presented.     

Comparative Fingerprint Changes of Toxic Volatiles in Low PUFA Vegetable Oils Under Deep-Frying

The volatile fraction of three vegetable oils recommended for deep‐frying due to their high MUFA:PUFA ratios, namely extra‐virgin olive oil, peanut oil and canola oil, was compared before and after frying potatoes, with a particular focus on toxic volatiles. For the purpose, a headspace solid‐phase‐micro extraction technique coupled with gas chromatography and mass spectrometry was optimized, with semi‐quantification achieved using two internal standards. Significant qualitative and quantitative differences were observed, both before and after frying. From a total of 51 compounds, aldehydes were the main group formed after deep‐frying, their nature and abundance being highly associated with the initial fatty acid composition, particularly linoleic acid (r² = ?0.999, p ≤ 0.001). Globally, extra‐virgin olive oil revealed fewer formations of unsaturated aldehydes, including toxic ones, and correlated with lower amounts of degradation indicators, as polar compounds (r² = 0.998, p ≤ 0.001) and p‐anisidine value (r² = 0.991, p ≤ 0.001). Despite the similarities in total unsaturation degree between canola and peanut oils, the former presented lower amount of volatiles, including E,E‐2,4‐decadienal and acrolein, the more toxic ones. These results highlight for the pertinence of volatile analyses to evaluate and compare oil degradation under thermal and oxidative stress, while complementing other degradation indicators. Additionally, the optimized methodology allows a direct comparison of different oil matrices, supporting further developments into more general methods for volatiles quantification, enabling more efficient comparison of results between research teams.     

Approaches to resource reservation for migrating real-time sessions in future mobile wireless networks

This paper presents two novel frameworks for session admission control and resource reservation in the context of next generation mobile and cellular networks. We also devised a special scheme that avoids per-user reservation signaling overhead in order to meet scalability requirements needed for next generation multi-access networks. The first proposal, Distributed Call Admission Control with Aggregate Resource Reservation (VR), uses mobility prediction based on mobile positioning system location information and takes into account the expected bandwidth to be used by calls handing off to and from neighboring cells within a configurable estimation time window. In conjunction, a novel concept called virtual reservation has been devised to prevent per-user reservation. Our second proposal, Local Call Admission Control and Time Series-based Resource Reservation, takes into account the expected bandwidth to be used by calls handed off from neighboring cells based only on local information stored into the current cell a user is seeking admission to. To this end, we suggest the use of two time series-based models for predicting handoff load: the Trigg and Leach (TL), which is an adaptive exponential smoothing technique, and Autoregressive Integrated Moving Average (ARIMA) that uses the Box and Jenkins methodology. It is worth to emphasize that the use of bandwidth prediction based on ARIMA technique still exist for wireless networks. The novelty of our approach is to build an adaptive framework based on ARIMA technique that takes into account the measured handoff dropping probability in order to tuning the prediction time window size so increasing the prediction accuracy. The proposed schemes are compared through simulations with the fixed guard channel (GC) and other optimized dynamic reservation-based proposals present in the literature. The results show that our schemes outperform many others and that the simpler local proposal based on TL can grant nearly similar levels of handoff dropping probability as compared to those from more the complex distributed approach.