Temperature‐frequency characteristics simulation of piezoelectric resonators and their equivalent circuits based on three‐dimensional finite element modelling

The electromechanical resonators made of piezoelectric crystals such as a quartz crystal are widely used for electronic devices. Their frequency–temperature characteristics are of primary importance for their applications to the frequency control devices. The present paper demonstrates numerical simulation for several types of resonators using 3‐D Finite Element Modelling. The results are compared with the theoretical values whenever they are available. As they are electronic devices, the equivalent circuit representation is often favourable for describing the admittance at the electrical terminals which enables the circuit analysis including the effect of the temperature change by using commercially available circuit simulators. Copyright © 2003 John Wiley & Sons, Ltd.     

Human respiration rate estimation using ultra-wideband distributed cognitive radar system

It has been shown that remote monitoring of pulmonary activity can be achieved using ultra-wideband (UWB) systems,which shows promise in home healthcare, rescue, and security applications. In this paper, we first present a multi-ray propagation model for UWB signal, which is traveling through the human thorax and is reflected on the air/dry-skin/fat/muscle interfaces. A geometry-based statistical channel model is then developed for simulating the reception of UWB signals in the indoor propagation environment. This model enables replication of time-varying multipath profiles due to the displacement of a human chest. Subsequently,a UWB distributed cognitive radar system (UWB-DCRS) is developed for the robust detection of chest cavity motion and the accurate estimation of respiration rate. The analytical framework can serve as a basis in the planning and evaluation of future measurement programs. We also provide a case study on how the antenna beamwidth affects the estimation of respiration rate based on the proposed propagation models and system architecture.     

Experimental validation of hybrid micro-macro optical method for distortion removal in multi-chip global free-space optical-interconnection systems

Experimental validation of a distortion removal technique for multi-chip free-space optical shuffle interconnections is presented. The free-space fabric links dense two-dimensional arrays of vertical cavity surface emitting laser(s) (VCSEL)(s) and detectors and must achieve full field registration on the order of 10 microns across the entire array. The new hybrid micro-macro optical concept realizes the required high-registration accuracy by simultaneously eliminating distortion in each of the interleaved off-axis imaging systems that comprise the complete fabric. This is achieved by exploiting the typically low numerical aperture of VCSELs. Individually tailored beam-deflecting micro-optical elements were used to create symmetry about a central aperture for VCSEL beams in the optical system. Experiments were developed to quantify the registration accuracy, the VCSEL images, and the associated spot sizes. The experimental results show that beam steering can be implemented to remove distortion in off-axis free-space optical-interconnection systems.     

Physical and sensory aspects of maltodextrin gel addition used as fat replacers in confectionery filling systems

Confectionery fillings are products used in confectionery and baking industry containing approximately 30–40 g fat/100 g product. Due to the high fat content, they have considerable high caloric value. Therefore, there is a trend to decrease fat content in confectionery filling formulations. The objective of this study was to investigate the feasibility of using two types of maltodextrin gels as potential fat replacers in confectionery fillings.     

High‐pressure recovery of anthocyanins from grape skin pomace (Vitis vinifera cv. Teran) at moderate temperature

The objective was to evaluate the influences of the high hydrostatic pressure extraction parameters on the recovery of anthocyanins from the grape skin pomace extracts (Vitis vinifera cv. Teran) under moderate temperatures. Studied parameters were: solvents (methanol and ethanol); solvent concentrations (30, 50, and 70%); pressures (300, 400, and 500 MPa); times (3, 6.5, 10 min); and temperatures (22, 26, 30 °C). Predominant anthocyanins in all extracts were malvidins (malvidin‐3‐glucoside as the main compound) representing 55.77% of overall anthocyanin content. The type of solvent did not significantly influence anthocyanin extraction yield, while decreased solvent concentration (increased solvent‐to‐water ratio) significantly improved extraction of anthocyanins. Increase of pressure enhanced extraction yield of the anthocyanins but temperature showed stronger impact on the anthocyanins recovery. This investigation evidenced that the best conditions for HHPE of anthocyanins from grape pomace were extraction time 3.39 min, extraction temperature 29.48 °C, pressure 268.44 MPa and solvent concentration 70%.

Practical applications

Due to increased interest for the use of cheap winery byproducts as a source of expensive polyphenols for functional food production, skins from grape pomace became valuable raw material. Therefore, there is a need to evaluate the influence of HHPE innovative extraction technology on its nutritive value during processing. Optimizing parameters for polyphenolic recovery from grape pomace is directly related with nutritional value and economics of food engineering during industrial processing. Obtained results showed that the HHPE under lower temperatures is suitable for the extraction process of anthocyanins from grape skin pomace, but more research is needed to identify other food‐grade solvents with their corresponding concentrations that are useful for the extraction assisted with high hydrostatic pressure.     

An Integrated Approach to Mandarin Processing: Food Safety and Nutritional Quality,Consumer Preference,and Nutrient Bioaccessibility

Mandarins are a member of the Citrus genus and are the focus of growing commercial interest, with satsuma mandarins (Citrus unshiu) and the common mandarin (Citrus reticulata Blanco) being the most important mandarin varieties. The possible health benefits and functional properties of those fruits are often associated with the antioxidative function of vitamin C, carotenoids, and phenolic compounds. While most mandarins are consumed fresh, many are processed into juices (mostly cloudy), usually via thermal processing which can lead to the creation of off‐flavors and may diminish nutritional quality. The aim of this review is to summarize the most significant and recent information on the safety, sensorial properties, and nutritional benefits of mandarins and their processing into juice. The article also discusses recent information regarding the bioaccessibility of valuable, mandarin specific, compounds.     

A New Varying-Parameter Design Formula for Solving Time-Varying Problems

Neural Processing Letters - A novel finite-time convergent zeroing neural network (ZNN) based on varying gain parameter for solving time-varying (TV) problems is presented. The model is based on...