Reburning and burnout simulations of natural gas for heavy oil combustion

Reburning and burnout simulations were carried out through PLUG code of CHEMKIN-III using a reduced mechanism, in order to determine preliminary experimental parameters for achieving maximum NO_x reduction to implement the reburning technology for heavy oil combustion in pilot scale equipments in Brazil. Gas compositions at the entrance of the reburning zone were estimated by the AComb program. Simulations were performed for eight conditions in the usual range of operational parameters for natural gas reburning. The maximum NO reduction (ca. 50%) was reached with 10 and 17.5% of power via natural gas and 1.5 and 3.0% O₂ excess, respectively, at 1273 K. The model predicts 250 ppm of NO, 50 ppm of CO and air mass flows in the range of about 50-130 kg/h for burnout.     

Adaptive motion control law of a robotic wheelchair

In the present work, a dynamic model of a robotic wheelchair is developed considering a lateral deviation of the center of mass. The Lyapunov and input/output stability theories are used to design a novel tracking and positioning adaptive control for the robotic wheelchair. Properties of the dynamic model with respect to its matrices and parameters are shown. A filter is used to obtain a closed loop equation that allows designing the adaptive control law. Then, a projection algorithm is used to improve the adaptive control in the sense of avoiding parameter drift. Experimental results show good performance of the adaptive control.     

A PD path-tracking controller plus inner velocity loops for a wheeled mobile robot

In this paper, we present a controller to solve the path-tracking task in a wheeled mobile robot. We show that a linear PD controller, driven by the tracking error, can be used to generate the desired profiles to be tracked by the motor velocities by means of two linear inner proportional-integral loops. We formally prove that an ultimate bound exists which can be rendered small by a suitable selection of the controller gains. This is the first time that such a result is presented in the literature when considering, simultaneously, both the kinematic and the dynamic models of the wheeled mobile robot.     

Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes

Dairy foods, particularly those of bovine origin, are the predominant vehicles for delivery of probiotic bacteria. Caprine (goat) milk also possesses potential for successful delivery of probiotics, and despite its less appealing flavor in some products, the use of goat milk as a probiotic carrier has rapidly increased over the last decade. This review reports on the diversity, applicability, and potential of using probiotics to enhance the sensory properties of goat milk and goat milk‐based products. A brief conceptual introduction to probiotic microorganisms is followed by an account of the unique physicochemical, nutritive, and beneficial aspects of goat milk, emphasizing its advantages as a probiotic carrier. The sensory properties of probiotic‐enriched goat milk products are also discussed. The maintenance of probiotic viability and desirable physicochemical characteristics in goat milk products over shelf life is possible. However, the unpleasant sensory features of some goat milk products remain a major disadvantage that hinder its wider utilization. Nevertheless, certain measures such as fortification with selected probiotic strains, inclusion of fruit pulps and popular flavor compounds, and production of commonly consumed tailor‐made goat milk‐based products have potential to overcome this limitation. In particular, certain probiotic bacteria release volatile compounds as a result of their metabolism, which are known to play a major role in the aroma profile and sensory aspects of the final products.     

Immunomodulating capacity of kefir

Kefir is a fermented milk produced by the action of lactic acid bacteria, yeasts and acetic acid bacteria, trapped in a complex matrix of polysaccharides and proteins. Beyond its inherent high nutritional value as a source of proteins and calcium, kefir has a long tradition of being regarded as good for health in countries where it is a staple in the diet. However, published human or animal feeding trials to substantiate this view are not numerous. The aim of this work was to determine the immunomodulating capacity of kefir on the intestinal mucosal immune response in mice and to demonstrate the importance of dose and cell viability on this response. BALB/c mice were fed with commercial kefir ad libitum (diluted 1/10, 1/50, 1/100 or 1/200) or pasteurized kefir (diluted 1/6, 1/10, 1/50, 1/100) for 2, 5 or 7 consecutive days. At the end of each feeding period, the bacterial translocation assay was performed in the liver. Small intestine structure was studied by haematoxilin-eosin staining and light microscopy. The number of IgA+ and IgG+ cells was also determined. For the functional doses chosen, cytokines (IL-2, IL-4, IL-6, IL-10, IL-12, TNF-alpha and IFN-gamma) were determined. Kefir and pasteurized kefir were able to modulate the mucosal immune system in a dose-dependent manner. Kefir was administred 10-times more diluted than pasteurized kefir, but it induced an immunomodulation of similar magnitude, indicating the importance of cell viabilty. The results suggest that a Th1 response was controlled by Th2 cytokines induced by kefir feeding. Pasteurized kefir would induce both Th2 and Th1 responses. This is the first study in vivo regarding the mechanisms involved in the immunomodulating capacity of the oral administration of kefir containing viable or heat-inactivated bacteria at different doses.     

Sheep milk kefir sweetened with different sugars: Sensory acceptance and consumer emotion profiling

The objective of this study was to determine the sensory acceptance and emotional profile of sheep milk kefir sweetened with different sugars (demerara sugar, brown sugar, fructose, coconut sugar, and honey, 100 g/L). Consumers (n = 100) assessed sensory acceptance (appearance, aroma, taste, texture, and overall impression), and expressed their emotions (satisfied, active, loving, calm, comfortable, energetic, happy, healthy, refreshing, disgusted, worried, and upset). The emotions “satisfied,” “active,” “comfortable,” “energetic,” “healthy,” and “refreshing” were found between moderate and very high levels, indicating that they are important emotions for the characterization and sensory acceptance of kefir samples. The use of different sugars had no influence on the intensity of the emotions “calm,” “comfortable,” “happy,” or “disgusted,” and resulted in a greater sense of satisfaction. The use of demerara sugar or fructose did not alter the acceptance of the products or the intensity of emotions. The use of brown sugar decreased acceptance (taste, texture, and overall impression) and the intensity of the emotions “active,” “loving,” “energetic,” “healthy,” and “refreshing.” The use of coconut sugar decreased acceptance (appearance, aroma, and taste) and the intensity of the emotions “refreshing” and “upset.” The use of honey improved acceptance in appearance and aroma but reduced the intensity of the emotions “active,” “loving,” “energetic,” and “healthy.” Based on sensory data, it is recommended to use demerara sugar or fructose as a substitute for sucrose. In conclusion, the study of emotions can be used as an additional tool for obtaining data related to the sensory acceptance of products.     

Milk with different somatic cells counts and the physicochemical,microbiological characteristics and fatty acid profile of pasteurised milk cream: is there an association?

In this study, raw cow milk containing somatic cells counts (SCC) at mean levels of 39 000 cells mL^?1 (low), 349 000 cells mL^?1 (intermediate) and 1 297 000 cells mL^?1 (high) was used for the production of pasteurised cream. Physicochemical (pH, fat and fatty acid profile) and microbiological analyses (mesophilic and psychrotrophs) were performed in the obtained creams during 30 days of refrigerated storage at 5 °C ± 2. No interactions (P > 0.05) were found between SCC, storage time and the physicochemical and microbiological variables studied. Fatty acid profile was similar among the SCC creams, except for oleic acid (C18:1), which decreased (P < 0.05) in intermediate and high SCC creams. Considering the technological aspect, our findings suggest that milk cream manufacture can be an interesting option for the use of high SCC milk.     

Maximization of a nuclear system availability through maintenance scheduling optimization using a genetic algorithm

In this paper, a method for preventive maintenance scheduling optimization of standby systems, based on genetic algorithm and probabilistic safety analysis, is described. The goal of this approach is to improve the average availability of the system through the optimization of the preventive maintenance policy. Here, the genetic modeling propitiates unconstrained optimization, allowing nonconstant intervals between maintenance, adapting them to the aging parameter of the Weibull distribution used. In order to demonstrate the effectiveness of the proposed method, it is applied to a nuclear system of a two-loop pressurized water reactor. The results, when compared with those obtained by some standard maintenance policies, reveal gains at safety level.     

Control of chaos and its relevancy to spacecraft steering

In 1990, a seminal work named controlling chaos showed that not only the chaotic evolution could be controlled, but also the complexity inherent in the chaotic dynamics could be exploited to provide a unique level of flexibility and efficiency in technological uses of this phenomenon. Control of chaos is also making substantial contribution in the field of astrodynamics, especially related to the exciting issue of low-energy transfer. The purpose of this work is to bring up the main ideas regarding the control of chaos and targeting, and to show how these techniques can be extended to Hamiltonian situations. We give realistic examples related to astrodynamics problems, in which these techniques are unique in terms of efficiency related to low-energy spacecraft transfer and in-orbit stabilization.     

Differential Sintering and Self-Stress Effects on YSZ Ionic Conductivity

Thermomechanical stress simulations are combined with experimental tests to assess the effects of rigid inclusions on the sintering of 8 mol% yttria-stabilized zirconia (8YSZ) green compacts and the phenomena of restricted and differential sintering on microstructure development and electrical properties are investigated. Rigid inclusions of sintered ceramic particles with different shapes (spherical and jagged) and compositions (alumina, 3YSZ, and 8YSZ) are added in different volume fractions (1, 5, and 15 vol%) to 8YSZ commercial powders, which are formed by isostatic pressing and sintered by conventional method. Restricted and differential sintering effects are observed in the development of the microstructure varying in function of volume fraction, shape, structural composition, and thermomechanical properties of the inclusions, resulting in different combinations of tensile and compressive strain states in the matrix, and varying electrical behaviors. The addition of 1 vol% of 8YSZ irregular rigid inclusions leads to an increase of 36% in total electrical conductivity and a 33% increase in power density under solid oxide fuel cells operation conditions compared to samples without inclusions.