Isolation and Partial Characterization of Okenia (Okenia hypogaea) Starch

Okenia hypogaea (Schlech. & Cham.) belongs to the family of the Nyctaginacea, which produces a seed that is composed mainly of starch, the probable origin of Okenia hypogaea is Mexico. The aim of this work was to isolate the starch from Okenia hypogaea and to evaluate its chemical composition, along with some physicochemical and functional properties. Okenia gave a starch yield of 36 %; this starch had an amylose content of 26.1 %, with a fat content similar to corn starch, but with a higher ash fraction. Okenia starch possessed a small granule size (1—3 μm), the same as amaranth starch, with similar characteristics of stability and clarity of pastes as corn starch. At 60 °C the water retention capacity of okenia starch was higher than that of corn starch, but at higher temperatures an inverse pattern was found. When the temperature in the experiments increased, solubility and swelling values increased; okenia starch had higher swelling values than corn starch over the range of temperatures assayed. Okenia starch also presented a lower freeze‐thaw stability than corn starch on the first two cycles. Overall, it was concluded that due to its physicochemical and functional properties, it is worthwhile to test the use of okenia starch in the cosmetic and food industry.     

Correlation of HPLC and AOAC Methods to Assess the All-trans-Lutein Content in Marigold Flowers

A reversed-phase C₃₀ high-performance liquid chromatography (HPLC) method was used to separate the lutein isomers of marigold flowers. The pigments were extracted from marigold meal by an Association of Official Analytical Chemists (AOAC) modified method. The unsaponified extract showed the presence of several lutein ester isomers and after saponification four major lutein isomers were detected. The relationship between all- trans -lutein, assessed by HPLC, and total xanthophylls, assessed by AOAC, was determined. A regression equation, with a high correlation coefficient ( r ² =0·972), which allows for the calculation of all- trans -lutein from total xanthophylls content is proposed.     

Production of safflower protein isolates: Composition,yield and protein quality

The use of laboratory- and commercially-prepared safflower meal for the production of protein isolates is described. The isolates were obtained by micellisation and isoelectric precipitation techniques, the latter being the most efficient procedure. Previous treatments received by the meal, for example heating, influenced the protein recovery. In general, isolates produced by micellisation were more soluble than samples obtained by isoelectric precipitation. The colour of the protein isolates depended on the isolation technique and type of safflower meal utilised. All isolates had a similar amino acid composition and levels of in-vitro protein digestibility.     

Hand movement recognition based on biosignal analysis

This paper proposes a methodology that analyses and classifies the electromyographic (EMG) signals using neural networks to control multifunction prostheses. The control of these prostheses can be made using myoelectric signals taken from surface electrodes. Finger motions discrimination is the key problem in this study. Thus the emphasis, in the proposed work, is put on myoelectric signal processing approaches. The EMG signals classification system was established using the linear neural network. The experimental results show a promising performance in classification of motions based on biosignal patterns.     

Staggered heat sinks with aerodynamic cooling fins

The effect of aerodynamic shaping of the cooling fins in staggered heat sinks is numerically studied. It is shown that by rounding the cooling fins, the aerodynamic efficiency is increased without affecting the thermal efficiency. Three different geometries (in-line rectangular, staggered rectangular and rounded staggered shape) have been compared. These three different layouts were studied to obtain the best ratio between the removed heat and the energy spent to drive the coolant flow through the cooling fins. The main purpose of the paper is to determine the influence of the rounded shape on the average performance. As an example, it was found that a rounded staggered fin layout removes the same heat for an incident air velocity of 4 m/s as a classical in-line fin layout with a higher air speed of 6 m/s, with a reduction of fan power consumption by more than 60%.     

Properties of Portland Cement Pastes Incorporating Nanometer-Sized Franklinite Particles Obtained from Electric-Arc-Furnace Dust

The present work presents preliminary results concerning ordinary portland cement (OPC) blended with electric-arc-furnace dust (EAFD) obtained from steel-smelting plants. The powder obtained after acid treatment of the EAFD consisted basically of nanometer-sized particles of ZnFe₂O₄. Incorporation of the EAFD in the OPC produced retardation of the setting process. Nevertheless, after 7 d, the compressive strength of the OPC/EAFD pastes was superior to undoped OPC, and, after 28 d, the extent of hydration of the OPC/EAFD pastes was equivalent to undoped OPC. A compressive strength of 72 MPa was attained after 42 d for OPC doped with 10 wt% EAFD.     

Effect of biodiesel fuels on diesel engine emissions

The call for the use of biofuels which is being made by most governments following international energy policies is presently finding some resistance from car and components manufacturing companies, private users and local administrations. This opposition makes it more difficult to reach the targets of increased shares of use of biofuels in internal combustion engines. One of the reasons for this resistance is a certain lack of knowledge about the effect of biofuels on engine emissions. This paper collects and analyzes the body of work written mainly in scientific journals about diesel engine emissions when using biodiesel fuels as opposed to conventional diesel fuels. Since the basis for comparison is to maintain engine performance, the first section is dedicated to the effect of biodiesel fuel on engine power, fuel consumption and thermal efficiency. The highest consensus lies in an increase in fuel consumption in approximate proportion to the loss of heating value. In the subsequent sections, the engine emissions from biodiesel and diesel fuels are compared, paying special attention to the most concerning emissions: nitric oxides and particulate matter, the latter not only in mass and composition but also in size distributions. In this case the highest consensus was found in the sharp reduction in particulate emissions.     

Effect of miscibility on mechanical and thermal properties of poly(lactic acid)/ polycaprolactone blends

Binary blends based on poly(lactic acid) (PLA) and polycaprolactone (PCL) were prepared by melt mixing in a twin‐screw co‐rotating extruder in order to increase the low intrinsic elongation at break of PLA for packaging applications. Although PLA and PCL show low miscibility, the presence of PCL leads to a marked improvement in the ductile properties of PLA. Various mechanical properties were evaluated in terms of PCL content up to 30 wt% PCL. In addition to tensile and flexural properties, Poisson's ratio was obtained using biaxial extensometry to evaluate transversal deformations when axial loads are applied. Very slight changes in the melt temperature and glass transition temperature of PLA are observed thus indicating the low miscibility of the PLA–PCL system. Field emission scanning electron microscopy reveals some interactions between the two components of the blend since the morphology is characterized by non‐spherical polycaprolactone drops dispersed into the PLA matrix. In addition to the improvement of mechanical ductile properties, PCL provides higher degradation rates of blends under conditions of composting for contents below 22.5% PCL. © 2016 Society of Chemical Industry     

Hard‐to‐cook phenomenon in common beans — A review

Legumes are one of the world's most important sources of food supply, especially in developing countries, in terms of food energy as well as nutrients. Common beans are a good source of proteins, vitamins (thiamine, riboflavin, niacin, vitamin B₆) and certain minerals (Ca, Fe, Cu, Zn, P, K, and Mg). They are an excellent source of complex carbohydrates and polyunsaturated free fatty acids (linoleic, linolenic). However, common beans have several undesirable attributes, such as long cooking times, being enzyme inhibitors, phytates, flatus factors, and phenolic compounds, having a “beany” flavor, and being lectins and allergens, which should be removed or eliminated for effective utilization.

Grain quality of common beans is determined by factors such as acceptability by the consumer, soaking characteristics, cooking quality, and nutritive value. Acceptability characteristics include a wide variety of attributes, such as grain size, shape, color, appearance, stability under storage conditions, cooking properties, quality of the product obtained, and flavor.

Storage of common beans under adverse conditions of high temperature and high humidity renders them susceptible to a hardening phenomenon, also known as the hard‐to‐cook (HTC) defect. Beans with this defect are characterized by extended cooking times for cotyledon softening, are less acceptable to the consumer, and are of lower nutritive value. Mechanisms involved in the HTC defect have not been elucidated satisfactorily. Attempts to provide a definitive explanation of this phenomenon have not been successful. The most important hypotheses that have been proposed to explain the cause of bean hardening are (1) lipid oxidation and/or polymerization, (2) formation of insoluble pectates, (3) lignification of middle lamella, and (4) multiple mechanisms. Most researchers have reported that the defect develops in the cotyledons. Recently, some authors have suggested that the seed coat plays a significant role in the process of common bean hardening. A better knowledge of cotyledon and seed coat microstructure may lead to a better understanding of the causes of seed hardness.

In order to prevent the development of the HTC defect several procedures have been proposed: (1) appropriate storage, (2) controlled atmospheres, and (3) pretreatments. Probably, the most workable solution to the hardening phenomenon may be the development of materials less prone to HTC phenomenon.

Decreasing cooking time, increasing nutritive value, and improving sensory properties of seeds with HTC defect would have great nutritional and economical impact. Furthermore, an understanding of the mechanisms leading to reversibility of this phenomenon would provide insight into the development of the defect itself and would aid in the search for appropriate methods to prevent it.

Efforts to develop technological processes are needed in order to transform the HTC beans into edible and useful products. Several economic alternatives to utilize HTC common beans have been proposed: (1) dehulling, (2) extrusion, (3) solid state fermentation, (4) quick‐cooking beans, and (5) production of protein concentrates and isolates and starch fractions.     

Social relationships impact adoption of agricultural technologies: the case of food crop varieties in Timor-Leste

Factors related to adoption of new agricultural technologies have been given increasing attention, especially in developing countries where such technologies offer opportunities to increase food production. One of the most immediate ways to improve food production significantly is through the adoption of high yielding varieties of food crops, but rates of adoption are often low, especially among the rural poor. In Timor-Leste, improved varieties of food crops with yield advantages across all agro-ecological zones have been introduced. However, despite yield advantages, suitability and high levels of food insecurity, discontinuance occurs and adoption rates are low. To identify factors related to adoption of the improved varieties across agro-ecological zones, binary logistic regression was performed on data collected from 1511 rural households. The results identified several factors related to adoption and showed that their impact varied across agro-ecological zones. The factor most strongly related to adoption was having a relationship to a grower of an improved variety of food crop and the closeness of this relationship. Furthermore, the following factors were related to adoption with variation across agro-ecological zones: age; education; size of farming plots; travel time between household and farming plot; involvement with the programme developing the improved varieties of food crops and participation in groups and training programmes. Overall, the findings of this study emphasize that dissemination strategies should embrace social relationships and be sensitive to agro-ecological zones.