A fast preconditioner for the incompressible Navier Stokes Equations

The pressure matrix method is a well known scheme for the solution of the incompressible Navier–Stokes equations by splitting the computation of the velocity and the pressure fields (see, e.g., [17]). However, the set-up of effective preconditioners for the pressure matrix is mandatory in order to have an acceptable computational cost. Different strategies can be pursued (see, e.g., [6, 22 , 4, 7, 9]). Inexact block LU factorizations of the matrix obtained after the discretization and linearization of the problem, originally proposed as fractional step solvers, provide also a strategy for building effective preconditioners of the pressure matrix (see [23]). In this paper, we present numerical results about a new preconditioner, based on an inexact factorization. The new preconditioner applies to the case of the generalized Stokes problem and to the Navier–Stokes one, as well. In the former case, it improves the performances of the well known Cahouet–Chabard preconditioner (see [2]). In the latter one, numerical results presented here show an almost optimal behavior (with respect to the space discretization) and suggest that the new preconditioner is well suited also for flexible or inexact strategies, in which the systems for the preconditioner are solved inaccurately.     

Development and Application of Competencies for Graduate Programs in Energy and Sustainability

Educational competencies represent learning objectives and are used to plan educational programs, develop curricula, and assess existing programs, among other functions. After reviewing the literature and offerings at more than 20 universities, the existence of a comprehensive set of educational competencies in the area of energy and sustainability was not identified. This paper motivates and presents model competencies for graduate education programs in the energy and sustainability area, which is called Energy for Sustainability (EfS). Energy for Sustainability follows from the perspective that the provision of energy is a key element in promoting the goals of sustainability. The nature and use of competencies in education planning and assessment is reviewed, and recommendations for model competencies for two EfS specialties, “Buildings and Urban Environments” and “Energy Systems and Policy,” are presented. Competencies are prioritized, and their use in developing new multidisciplinary master’s and doctoral programs at the University of Coimbra is discussed. The competencies promote a wide range of understanding and capabilities aimed at the technical, economical, social, and institutional factors needed to manage and transition current energy systems towards the goals of sustainability.     

Precise null-pointer analysis

In Java, C or C++, attempts to dereference the null value result in an exception or a segmentation fault. Hence, it is important to identify those program points where this undesired behaviour might occur or prove the other program points (and possibly the entire program) safe. To that purpose, null-pointer analysis of computer programs checks or infers non-null annotations for variables and object fields. With few notable exceptions, null-pointer analyses currently use run-time checks or are incorrect or only verify manually provided annotations. In this paper, we use abstract interpretation to build and prove correct a first, flow and context-sensitive static null-pointer analysis for Java bytecode (and hence Java) which infers non-null annotations. It is based on Boolean formulas, implemented with binary decision diagrams. For better precision, it identifies instance or static fields that remain always non-null after being initialised. Our experiments show this analysis faster and more precise than the correct null-pointer analysis by Hubert, Jensen and Pichardie. Moreover, our analysis deals with exceptions, which is not the case of most others; its formulation is theoretically clean and its implementation strong and scalable. We subsequently improve that analysis by using local reasoning about fields that are not always non-null, but happen to hold a non-null value when they are accessed. This is a frequent situation, since programmers typically check a field for non-nullness before its access. We conclude with an example of use of our analyses to infer null-pointer annotations which are more precise than those that other inference tools can achieve.     

Use of Staphylococcus xylosus as a starter culture in dried sausages: effect on the biogenic amine content

The main objective of this work was to investigate if the use of Staphylococcus xylosus S81 as a starter culture in sausage production can influence the amount of histamine during ripening, and the concentration of the other most important biogenic amines, by influencing the activity of the microbial amino oxidases as well as the aminoacid decarboxylases. The results confirm that the biogenic amines presence in foods is the consequence of a complex equilibrium between the composition of the medium and the enzymatic activities of the microbial population. In addition, the results suggest that the presence and relative activity of amino oxidases should be considered as an important characteristic in the selection of starter cultures used in the production of fermented foods.     

Biogenic amines in dry fermented sausages: a review

Biogenic amines are compounds commonly present in living organisms in which they are responsible for many essential functions. They can be naturally present in many foods such as fruits and vegetables, meat, fish, chocolate and milk, but they can also be produced in high amounts by microorganisms through the activity of amino acid decarboxylases. Excessive consumption of these amines can be of health concern because their not equilibrate assumption in human organism can generate different degrees of diseases determined by their action on nervous, gastric and intestinal systems and blood pressure. High microbial counts, which characterise fermented foods, often unavoidably lead to considerable accumulation of biogenic amines, especially tyramine, 2-phenylethylamine, tryptamine, cadaverine, putrescine and histamine. However, great fluctuations of amine content are reported in the same type of product. These differences depend on many variables: the quali-quantitative composition of microbial microflora, the chemico-physical variables, the hygienic procedure adopted during production, and the availability of precursors. Dry fermented sausages are worldwide diffused fermented meat products that can be a source of biogenic amines. Even in the absence of specific rules and regulations regarding the presence of these compounds in sausages and other fermented products, an increasing attention is given to biogenic amines, especially in relation to the higher number of consumers with enhanced sensitivity to biogenic amines determined by the inhibition of the action of amino oxidases, the enzymes involved in the detoxification of these substances. The aim of this paper is to give an overview on the presence of these compounds in dry fermented sausages and to discuss the most important factors influencing their accumulation. These include process and implicit factors as well as the role of starter and nonstarter microflora growing in the different steps of sausage production. Moreover, the role of microorganisms with amino oxidase activity as starter cultures to control or reduce the accumulation of biogenic amines during ripening and storage of sausages is discussed.     

Variability of the lipolytic activity and volatile molecules production by a strain of Yarrowia lipolytica in pork fat and its dependence on environmental conditions

The effects of selected variables, i.e. temperature, water activity and yeast inoculation level, on the lipolytic pattern and volatile production by Yarrowia lipolytica Y16A (chosen on the basis of a previous screening) were assessed. The variables were varied according to a central composite design and the models obtained enabled evaluation and weighting of the effects of the independent variables on the free fatty acids (FFAs) and volatile profiles in pork fat based medium. The polynomial models showed the levels temperature, water activity of the pork fat based system and yeast strain inoculation were able to maximize the release of specific FFAs or molecules of sensory importance.