Chemical sputtering of deuterated carbon surfaces at various surface temperatures

The chemical sputtering of deuterated amorphous carbon (a-C:D) surfaces irradiated by 1-50 eV deuterium atoms at surface temperatures between 300 and 1000 K was studied using classical molecular dynamics. A quasi-stationary state was reached by cumulative bombardment for each energy and temperature. Results were compared with available experimental data and previous modeling results and the applicability of molecular dynamics for thermally generated processes was discussed. An attempt is made to correct the absence of the thermally stimulated desorption/degassing of hydrogen from the MD simulations, which evolve at the longer time scales.     

Influence of heat treatment of goat milk on casein micelle size,rheological and textural properties of acid gels and set type yoghurts

Acid gels and yoghurts were made from goat milk that was heated at 72°C/30 s, 85°C/5 min, and 95°C/5 min, followed by acidification with starter culture at 43C until pH 4.6. The rheological and textural properties of acid gels and yoghurts were analyzed using dynamic low amplitude oscillatory rheology and back extrusion texture analysis, respectively. The effect of goat milk heat treatment on the mean casein micelle diameter and protein profile was also determined by dynamic light scattering and SDS PAGE electrophoresis, respectively. The shortest gelation and fermentation time was recorded for yoghurt prepared from milk heated at 85°C/5 min. Also, the pH of gelation, the storage moduli (G′) and yield stress were higher for this yoghurt, compared with the other two. Textural properties of goat milk yoghurts such as firmness and consistency were strongly affected by milk heat treatment, and the highest values were recorded for yoghurt produced from milk preheated at 85°C/5 min, as well. The largest casein micelles were measured after 85°C/5 min treatment and their size decreased at higher temperature, despite higher denaturation of whey proteins at the most intense heat regime, indicating the structure changes that influence on the acid gelation.     

Texture Prediction in Intact Green Asparagus by Near Infrared (NIR) Spectroscopy,Assaying Linear and Non-linear Regression Strategies

Texture-related parameters were assessed in intact green asparagus at harvest and during postharvest storage using near-infrared spectroscopy combined with MPLS and LOCAL algorithms. Three spectrophotometers were evaluated for this purpose: a monochromator (range, 400–2,500 nm), a diode-array Vis–NIR spectrophotometer (range, 400–1,700 nm), and a handheld micro-electro-mechanical system (MEMS) spectrophotometer (range, 1,600–2,400 nm). Three hundred green asparagus spears (cv. “Grande”) were used to obtain calibration models based on reference data and NIR data. Results for maximum shear force showed that LOCAL algorithm improved the predictive capacity of models constructed using all three NIRS instruments, increasing r ² by 24, 16, and 56 % and reducing the SEP(c) values by 11, 8, and 14 %, respectively. For cutting energy, the LOCAL also improved the predictive capacity of the models (r ² increased by 3 % for the monochromator and the diode-array instrument and by 6 % for the MEMS device; and the SEP(c) decreased by 3 % in the three instruments). It is worth noting that while the monochromator and diode-array instruments displayed similar predictive capacity for the parameters tested, the MEMS instrument achieved slightly poorer results but has clear advantages for the measurement of texture in intact asparagus, being economical, portable, and easy to use in situ.     

Application of NIRS for Nondestructive Measurement of Quality Parameters in Intact Oranges During On-Tree Ripening and at Harvest

External and internal quality parameters were measured in oranges (Citrus sinensis (L.) Osbeck cv. “Powell Summer Navel”) during on-tree ripening and at harvest using near-infrared reflectance (NIR) spectroscopy. The performance of two NIRS instruments was evaluated: a handheld microelectromechanical system spectrophotometer working in the 1,600- to 2,400-nm range, and a diode array visible–NIR spectrophotometer working in the 380- to 1,700-nm range. Spectra and analytical data were used to construct MPLS prediction models for quantifying weight, size (equatorial and axial diameters), color (L*, a*, b*, C*, h*, and color index), texture (firmness and maximum penetration force), yield (pericarp thickness, juice weight, and juice content), and chemical parameters (soluble solids content, pH, titratable acidity, and maturity index). Both instruments yielded promising results for on-tree and at-harvest quality measurements, but models constructed using the diode array instrument provided greater predictive capacity, particularly for fruit size (equatorial and axial diameters) and total soluble solids content. Subsequent evaluation of the LOCAL algorithm revealed that it increased the predictive capacity of models constructed for all the main parameters tested. These results confirm that noninvasive NIRS technology can be used to simultaneously evaluate external and internal quality parameters in intact oranges both during on-tree ripening and at harvest, thus making it easier for farmers to monitor the ripening process and also to optimize harvest timing in order to meet the demands of the citrus-fruit industry.     

Changes of hydrogen peroxide and radical-scavenging activity of raspberry during osmotic, convective, and freeze-drying

This study was conducted to investigate the influence of different drying treatments on antioxidant (AO) activity and phenolic content of raspberry (Rubus idaeus), cultivar Willamette. Whole raspberry fruits were dried convectively (air-drying), osmotically, and freeze-dried. Acetone-water extracts of fresh and dried raspberries were assessed for total phenolic content by standard Folin-Ciocalteau method. Two AO assays were applied, a recently developed direct current (DC) polarographic assay based on decrease of anodic oxidation current of hydrogen peroxide and widely used radical scavenge against the 1,1-diphenyl-2-picrylhydrazyl (DPPH). Strong correlation has been obtained between both AO assays and total phenolic content. In addition, some individual phenolic compounds present in raspberry have been assessed using DPPH and DC polarographic assay. Comparison and evaluation of drying methods has been based on preservation of AO activity and total phenolic content. Obtained results confirmed superiority of freeze-drying; convective drying caused slight changes while osmotic dehydration showed a significant decrease of phenolic compounds and AO activity.     

Conductive blends of thermally dodecylbenzene sulfonic acid-doped polyaniline with thermoplastic polymers

In the present study, a conductive polyaniline-dodecyl benzene sulfonic acid (PANI-DBSA) complex, prepared by a thermal doping process, and its blends with thermoplastic polymers, prepared by melt processing, were investigated. PANI-DBSA characterization included conductivity measurements, morphology, crystallography, and thermal behavior. The blends' investigation focused on the morphology and the interaction between the components and on the resulting electrical conductivity. The level of interaction between the PANI and the matrix polymer determines the blend morphology and, thus, its electrical conductivity. Similar solubility parameters of the two polymeric components are necessary for a high level of PANI dispersion within the matrix polymer and, thus, enable the formation of conducting paths at low PANI content. The morphology of these blends is described by a two-structure hierarchy: (a) a primary structure, composed of small dispersed polyaniline particles, and (b) a short-range fine fibrillar structure, interconnecting the dispersed particles. © 1997 John Wiley & Sons, Inc. J Appl Polym Sci 66: 243–253, 1997     

A new electronically controlled floating/grounded meminductor emulator based on single MO-VDTA

Analog Integrated Circuits and Signal Processing - This paper proposes a circuit configuration to emulate the behaviour of a floating/grounded incremental/decremental flux-controlled meminductor,...     

Hydrodynemics of a cocurrent upflow liquid–liquid reciprocating plate reactor for homogeneously base-catalyzed methanolysis of vegetable oils

Hydrodynamics of a continuous cocurrent two-phase upflow reciprocating plate reactor (RPR) for homogeneously base-catalyzed methanolysis of sunflower oil was studied. Here, methanol constituted the dispersed phase and sunflower oil was the continuous phase. The measurements were performed in both the non-reactive (methanol–sunflower oil) and reactive (sunflower oil–methanol–KOH) systems. The main goal was to define the effects of the vibration intensity and the important reaction operating conditions on the pressure fluctuation at the reactor bottom, the power consumption, the dispersed phase holdup, the Sauter-mean drop diameter and the specific interfacial area. The power consumption under batch, single- and two-phase flow was proved to depend on the vibration intensity. The Sauter-mean drop diameter was found to depend on the specific power consumption in accordance with the turbulent model due to the turbulent energy dissipation in well-mixed regions around perforated plates. The simplified correlation of Kumar and Hartland could be used for estimating the Sauter-mean drop diameter. The energy dissipation due to reciprocating plate motion and the superficial dispersed phase velocity affected the dispersed phase holdup and the specific interfacial area. The present results are crucial for designing RPRs for application in continuous base-catalyzed methanolysis of vegetable oils.