Oblique propagation of nonlinear ion-acoustic cnoidal waves in magnetized electron–positron–ion plasmas with nonextensive electrons

Theoretical investigation of nonlinear electrostatic ion-acoustic cnoidal waves(IACWs) is presented in magnetized electron–positron–ion plasma with nonextensive electrons and Maxwellian positrons. Using reductive perturbation technique, Korteweg–de Vries equation is derived and its cnoidal wave solution is analyzed. For given plasma parameters, our model supports only positive potential(compressive) IACW structures. The effect of relevant plasma parameters(viz., nonextensive parameter q, positron concentration p, temperature ratio σ,obliqueness l_3) on the characteristics of IACWs is discussed in detail.     

RAPID OXIDATION OF COMMERCIAL EXTRA VIRGIN OLIVE OIL STORED UNDER FLUORESCENT LIGHT

Extra virgin olive oil is considered to be a high quality oil for health and nutrition and is widely consumed by the Mediterranean population. Presence of natural photosensitizers in olive oil may compromise its nutritional quality if stored in clear plastic or glass container under fluorescent light. In this study, the oxidative stability of commercial extra virgin olive oil (EVOO) and its chlorophyll and tocopherol stripped counterpart (SEVOO) stored at 60C in the dark and under fluorescent light (2650 lux) was evaluated. A column chromatographic procedure using silicic acid, Celite 545, activated charcoal and powdered sugar (sucrose), and eluted with hexane, provide an effective means for stripping extra virgin olive oil from its minor components. Minor components, mainly tocopherol and other phenolic compounds as well as carotenoids in SEVOO, influenced their oxidative stability in the dark. Meanwhile, natural pigments such as chlorophyll played a major role in the photooxidation of EVOO. Therefore, commercial extra virgin oil should be protected from direct light exposure in order to protect it from the oil from photooxidative deterioration.     

Effect of maltodextrin addition on moisture sorption properties of khoa

Khoa is a popular traditional Indian milk product. It is used as the base material for preparation of variety of popular sweetmeats. The shelf life of this product is limited due to its high water activity (> 0.96). In the present investigation, an attempt was made to lower the a_w of khoa (25.62% moisture, 31.25% fat, 18.21% protein, 3.65% total ash and 21.29% lactose) by using maltodextrin (DE‐16) as a humectant (concentration: 0, 2, 5 and 10%; wt/wt). It was observed that the desorption curves of the product exhibited a sigmoid shape corresponding to type II, typical of many foods. At higher concentrations of maltodextrin, the isotherms shifted to the left compared to control. Among the several models chosen to test the fitness of sorption data, Guggenheim, Anderson and De Boer (GAB) and modified Mizrahi models showed the best fit as indicated by the smallest percentage root mean square values. The monolayer moisture content increased with increasing maltodextrin level, the range being 2.85–3.29 and 3.03–3.81 g/100 g solids for the two models, respectively. Caurie's slope also increased from 0.38 to 0.44, whereas nonfreezable water decreased from 4.98 to 4.01% as the maltodextrin level increased from 2 to 10%. Other critical water sorption parameters such as number of adsorbed monolayers, density of sorbed water and surface area of sorption were also obtained.     

基于EMMS介尺度模型的双分散鼓泡流化床的模拟

双分散气固鼓泡流化床中颗粒通常具有不同粒径或密度,导致产生颗粒偏析等现象,影响传递和反应行为。颗粒分离和混合与气泡运动密不可分,其中相间曳力起关键作用。最近Ahmad等提出了一种基于气泡结构的双分散介尺度曳力模型,能成功预测双分散鼓泡流化床的床层膨胀系数。本研究耦合该曳力模型与连续介质方法,模拟了两种不同的双分散鼓泡流化床,通过分析不同流化状态下的气泡运动、颗粒浓度比的轴向分布等参数,进一步检验模型的适用性。研究表明,当双分散颗粒处于完全流化状态时,耦合双分散介尺度曳力模型可合理预测不同颗粒的分离现象;而其处于过渡流化状态时,新曳力模型和传统模型均无法获得合理结果,此时调节固固曳力可改进模拟结果。     

Development of deep neural network model to predict the compressive strength of FRCM confined columns

The present study describes a reliability analysis of the strength model for predicting concrete columns confinement influence with Fabric-Reinforced Cementitious Matrix (FRCM). through both physical models and Deep Neural Network model (artificial neural network (ANN) with double and triple hidden layers). The database of 330 samples collected for the training model contains many important parameters, i.e., section type (circle or square), corner radius r_c, unconfined concrete strength f_co, thickness n_t, the elastic modulus of fiber E_f , the elastic modulus of mortar E_m. The results revealed that the proposed ANN models well predicted the compressive strength of FRCM with high prediction accuracy. The ANN model with double hidden layers (APDL-1) was shown to be the best to predict the compressive strength of FRCM confined columns compared with the ACI design code and five physical models. Furthermore, the results also reveal that the unconfined compressive strength of concrete, type of fiber mesh for FRCM, type of section, and the corner radius ratio, are the most significant input variables in the efficiency of FRCM confinement prediction. The performance of the proposed ANN models (including double and triple hidden layers) had high precision with R higher than 0.93 and RMSE smaller than 0.13, as compared with other models from the literature available.     

The influence of time elapsed after milking and lactation stage on the lactoperoxidase system of milk in Sahiwal cattle and Nili‐Ravi buffaloes

The effects of time elapsed after milking and lactation stage were assessed on the lactoperoxidase (LP) enzyme activity and concentrations of thiocyanate in Sahiwal cattle (N = 15) and Nili‐Ravi buffaloes (N = 15). The LP activity and thiocyanate concentrations decreased as the time elapsed after milking (P < 0.05) but the concentration of these components increased as the lactation advanced. The LP enzyme activity was sufficient until 12 h post milking but the thiocyanate concentration after 8 h decreased to an insufficient level to activate the LP System, hence additional thiocyanate would be beneficial from external sources. No difference was noted regarding the LPS activity in cattle and buffaloes at the time of collection and subsequently after storage. However, at the end of lactation, the thiocyanate concentration was lower in buffaloes than that in cattle. (P < 0.05).     

Impact of native Lactobacillus paracasei subsp. paracasei and Pediococcus spp. as adjunct cultures on sensory quality of Iranian white brined cheese

Paired wild‐type cultures consisting of a Lactobacillus paracasei subsp. paracasei (three strains) or Pediococcus pentosaceus (one strain) and a Pediococcus inopinatus (five strains) were used as adjunct cultures in the production of Iranian white brined cheese. After 8 weeks of ripening, adjunct‐treated cheeses produced by L. paracasei subsp. paracasei and P. inopinatus received significantly higher scores for flavour/taste, aroma, texture and overall preference than those produced by P. pentosaceus and P. inopinatus as well as the control cheese (P < 0.05). In conclusion, a greater improvement of sensory quality of cheeses was strongly associated with the presence of L. paracasei subsp. paracasei rather than pediococci.