Reference spectra to classify Amazon water types

Reference spectra extracted from spectral libraries can distinguish different water types in images when associated with limnological information. In this study, we compiled available databases into a single spectral library, using field water reflectance spectra and limnological data collected by different researchers and campaigns in the Amazonian region. By using an iterative clustering procedure based on the combination of reflectance and optically active components (OACs), reference spectra representative of the major Amazonian water types were defined from this library. Differences between the resultant limnological classes were also evaluated by paired t-tests at significance level 0.05. Finally, reference spectra were tested for Spectral Angle Mapper (SAM) classification of waters in Hyperion/Earth Observing-One (EO-1) and Medium Resolution Imaging Spectrometer (MERIS)/Environment Satellite (Envisat) images acquired simultaneously as the field campaigns. Results showed highly variable concentrations of OACs due to the complexity of the Amazonian aquatic environments. Ten classes were defined to represent this complexity, broadly grouped into four limnological characteristics: clear waters with low concentrations of OACs (class 1); black waters rich in dissolved organic carbon (DOC) (class 2); waters with large concentrations of inorganic suspended solids (ISSs) (classes 3–7); and waters dominated by chlorophyll-a (chl-a) (classes 8–10). Using the ten reference spectra, SAM classification of the field water curves produced an overall accuracy of 86% with the highest values observed for classes 3, 4, 6 and 7 and the lowest accuracy for classes 1 and 2. The results of paired t-tests confirmed the class differences based on the concentrations of OACs. SAM classification of the Hyperion and MERIS images using ground truth information resulted in overall classification accuracies of 48% and 67%, respectively, with the highest errors associated with specific portions of the scenes that were not adequately represented in the spectral library.     

Optimal tracking under decoupling constraints

In this paper, a servomechanism problem is considered in which a stabilizing controller is to be chosen as the solution of a H 2-optimization problem with asymptotic tracking and (exact or approximate) decoupling constraints. The cost functional is made-up of terms which penalize the tracking error and control effort associated with a class of persistent reference signals. To solve the optimization problem with asymptotic tracking and exact decoupling constraints, an explicit parametrization is presented of all stabilizing controllers which satisfy these constraints. On the basis of this parametrization the problem in question is recast as an unconstrained H ₂ problem and conditions on problem data are then stated under which there exists a unique solution. To handle the case of asymptotic tracking and approximate decoupling constraints, a parametrization of all stabilizing controllers which achieve asymptotic tracking is used to eliminate the tracking constraint; this leads to an H ₂ optimization problem with several non-definite H ₂ constraints. Approximate solutions to such a problem are obtained by means of a sequence of H ₂ problems with a single non-definite H ₂ constraint which, in turn, are solved by line search and spectral factorization. A numerical example is presented to illustrate the effect of the exact and approximate decoupling constraints on the attained optimal cost value and time responses.     

Valorization of Beef Tallow by Lipase-Catalyzed Interesterification with High Oleic Sunflower Oil

Although beef tallow (BT) has been considered a hard low-trans fat convenient to be used in several bakery applications, it has some undesirable characteristics like fatty acid composition, crystallization behavior, graininess formation and poor plastic range. This work studied the modification of BT by blending at different percentages with high oleic sunflower oil (HOSFO) followed by the enzyme-catalyzed interesterification of the blends. The reduction in the solid fat content achieved by the simple blending was enhanced by the interesterification process, as a result of the increase in the concentration of the diunsaturated monosaturated type triacylglycerols. Interesterification strongly impacted too on the crystallization behavior of the blends, since products showed more homogeneous and regular crystals than the starting mixture. Results show that lipase catalyzed interesterification of BT with HOSFO offers a useful tool for the design of fats with adjustable physicochemical properties, improved with respect to that of the starting fats.     

Modeling the spectrometric microtransducer

Numerical correction of spectrograms is based on the use of mathematical models of the relationship between a spectrum to be measured and the data obtained by means of a spectrometer. In this paper, a method for mathematical modeling of the spectrometric microtransducer is proposed and discussed. This method is based on decomposition of the spectrometer into functional blocks and on gray-box modeling of those blocks. The input-output model of the spectrometric microtransducer of the spectrometer is obtained by combining the mathematical models of its functional blocks. An example of modeling of the spectrometric microtransducer of the spectrometer SD1000 (by Ocean Optics) is given. Conclusions, concerning the applicability of the results of modeling in the designer's practice, are drawn     

Phase transformation and microstructural evolution after heat treatment of a terbium-doped lithium–aluminum phosphate glass

The crystallization kinetics and phase transformation of a transparent Tb³⁺-doped lithium–aluminum phosphate glass, prepared by melt quenching, were investigated. The energy associated to the glass transition and the crystallization parameters (activation energy for crystallization and Avrami exponent) were evaluated by different methods using the experimental data obtained by differential thermal analysis performed at different heating rates. Using an isoconversional method to determine the change of the activation energy for crystallization with the fraction of crystallization, it was verified that with the increase in the fraction of crystallization from 0.1 to 0.9, the value of the activation energy decreased slightly from ~370 to ~310 kJ mol^?1 and that the Avrami exponent varied from 0.8 to 1, suggesting a surface crystal growth mechanism. Observation of the microstructural evolution of heat-treated glass samples confirmed a surface crystallization process revealing spherulitic crystals constituted mainly by aluminum metaphosphate.     

Development and evaluation of active packaging for sliced mozzarella preservation

Antimicrobial films were formed by the incorporation of nisin (NI), natamycin (NA) and a combination of both (NI + NA) into cellulose polymer. Film efficacies were evaluated in vitro against Staphylococcus aureus ATCC 6538, Listeria monocytogenes ATCC 15313, Penicillium sp. and Geotrichum sp. The films were also evaluated on sliced mozzarella cheese against moulds and yeasts, Staphylococcus sp. and psychrotrophic bacteria. Mechanical and microscopic properties of the films and the diffusion of the antimicrobial agents from the film to the cheese were also evaluated. Films containing NI showed an antimicrobial effect in vitro against S. aureus and L. monocytogenes, while films containing NA were effective in vitro against Penicillium sp. and Geotrichum sp. By the ninth day of storage at 12 ± 2°C, the count of yeasts and moulds on cheese covered with films containing NA decreased 2 log10 units compared with the count on cheese with control films. NI film did not show an effect against Staphylococcus sp., but it was effective against psychrotrophic bacteria for 6 days of storage of the cheese. The incorporation of antimicrobial compounds decreased the resistance and elongation of the films and caused changes in their molecular conformation. NI diffusion from the films to the cheese was not detected; however, time‐dependent diffusion of NA from the film containing NI + NA was measured. The incorporation of NI and NA together in the films did not show an effect. The film containing NA showed potential for application as active food packaging for sliced mozzarella cheese. Copyright © 2008 John Wiley & Sons, Ltd.     

Single Crystals of HgBa2Can-1CunOx and Chain Compounds A1-xCuO2 (A=Sr, Ca, Ba), High Pressure Synthesis and Properties

High gas pressure up to 11 kbar has been applied for the synthesis and single crystal growth of Hg-based superconductors and one-dimensional A _1-x CuO ₂ cuprates. We have investigated the influence of Re, Sr and Pb substitutions and oxygen content on the magnetic flux-pinning properties of single crystals of Hg-based superconductors. The best results have been obtained for Sr and Pb substituted Hg1223 single crystals. Susceptibility, neutron scattering, and torque investigations have been performed on Ca _0.83 CuO ₂ , Sr _0.73 CuO ₂ and Ba _0.67 CuO ₂ compounds containing CuO ₂ infinite chains separated by Ca, Sr or Ba layers.