Gluten-free cakes with walnut flour: a technological,sensory, and microstructural approach

Walnut flour (WF), a by-product of walnut oil production, is characterised by high polyunsaturated fatty acids, proteins, and fibre contents and presents suitability for bakery products. However, when using non-traditional ingredients, it is essential to evaluate the effect on the quality properties of the final product. So, this work aimed to assess the impact of WF on the technological, physicochemical, and sensory properties of gluten-free (GF) cakes. WF was added at a flour blend (cassava (CS) and maize (MS) starches and rice flour) at 0, 10%, 15%, and 20%. The results showed that WF modified starch gelatinisation, increased amylose–lipid complex (ALC) content, and made crumbs easier to chew. Besides, the total dietary fibre (TDF) and protein content significantly increased. Cakes with 15% WF presented the highest specific volume (SV) and no differences in overall acceptability with respect to control. Hence, WF is a suitable ingredient for gluten-free bakery products.     

Technological and sensorial properties of liquid nitrogen ice cream enriched with protein from brewing waste (trub)

Debittered trub (brewing waste) is an important source of protein source (70.26%). Trub and whey protein were used for 5% protein enrichment of ice cream frozen by liquid nitrogen. Three formulations were elaborated: ice cream standard (ICS), ice cream with whey protein (ICW) and ice cream with trub (ICT). Chemical composition, rheological properties, texture, overrun, melting rate, scanning electron microscopy and a sensorial test were performed. Results showed that ICT presented a higher viscosity, obtained on the upward curve up to 6.76 Pa s⁻¹, consistency index (22.96 (Pa s⁻¹)ⁿ), hysteresis area (140.40 mPa s⁻¹) and hardness (31113.33 g) but a lower melting rate (0.38 g min⁻¹), overrun (13.92%) and sensorial acceptability than the other formulations. The addition of trub debittered for protein enrichment improved ice cream properties and demonstrated that it could be used as a food ingredient.     

Preparation and characterization of chitosan‐based dispersions

Complexation of chitosan in aqueous solutions by low molecular weight electrolytes is one of the simplest methods for the preparation of aqueous chitosan dispersions. In this work, the influence of storage time, sulfate concentration, method of preparation and surfactant content on some properties of the resultant chitosan dispersions (turbidity, viscosity and zeta potential) was analyzed. Turbidimetry was adequate to monitor the formation of particles, while viscometry was suitable to monitor changes in the dispersing phase. An analysis of the properties of these systems, mainly in terms of particle–particle and macromolecule–macromolecule interactions was carried out. Copyright © 2004 Society of Chemical Industry     

Evaluating the mixing performance of a ribbon blender

This paper investigates the effects of processing and equipment parameters of a ribbon blender (i.e. loading method of lubricant, fill level, blade speed and blade design) on magnesium stearate homogeneity. A core sampling technique is used to obtain at least one hundred samples per sampling event, which are extracted throughout the blender and yield a thorough characterization of the entire bed. The results presented here can be used as a guideline to develop appropriate blending processes and characterization protocols for ribbon blenders.     

Combining Points and Tangents into Parabolic Polygons

Image and geometry processing applications estimate the local geometry of objects using information localized at points. They usually consider information about the tangents as a side product of the points coordinates. This work proposes parabolic polygons as a model for discrete curves, which intrinsically combines points and tangents. This model is naturally affine invariant, which makes it particularly adapted to computer vision applications. As a direct application of this affine invariance, this paper introduces an affine curvature estimator that has a great potential to improve computer vision tasks such as matching and registering. As a proof-of-concept, this work also proposes an affine invariant curve reconstruction from point and tangent data.     

Swelling cottony black clays as bases of buildings and structures

Peculiarities of the material composition and physicomechanical characteristics of specific swelling soils are discussed. The authors studied processes of swelling and shrinking and quantitative changes in the soils' properties as a result of these processes in laboratory and field conditions. Dnepropetrovsk Construction Engineering Institute. Translated from Osnovaniya. Fundamenty i Mekhanika Gruntov, No. 2, pp. 24–26, March–April, 1994.     

Taking advantage of collective knowledge in emergency response systems

When large groups work on a theme, they have the potential to produce a lot of useful knowledge, regardless of whether they are acting in a coordinated manner or individually. Spontaneously generated information has received much attention in recent years, as organizations and businesses discover the power of crowds. New technologies, such as blogs, Twitter, wikis, photo sharing, collaborative tagging and social networking sites, enable the creation and dissemination of content in a relatively simple way. As a result, the aggregate body of knowledge is growing at an accelerated rate. Many organizations are looking for ways to harness this power, which is being called collective intelligence. Research has shown that it is possible to obtain high quality results from collectively produced work.In this paper, we consider the domain of emergency response. Research has shown that individuals respond quickly and massively to emergencies, and that they try to help with the situation. Thus, it seems like a logical step to attempt to harness collective knowledge for emergency management. Disaster relief groups and field command frequently suffer from lack of up to date information, which may be critical in a rapidly evolving situation. Some of this information could be generated by the crowd at large, enabling more effective response to the situation. In this paper, we discuss the possibilities for the introduction of collective knowledge in disaster relief and present architecture and examples of how this could be accomplished.     

A multi-objective approach for the motion planning of redundant manipulators

Kinematic redundancy occurs when a manipulator possesses more degrees of freedom than those required to execute a given task. Several kinematic techniques for redundant manipulators control the gripper through the pseudo-inverse of the Jacobian, but lead to a kind of chaotic inner motion with unpredictable arm configurations. Such algorithms are not easy to adapt to optimization schemes and, moreover, often there are multiple optimization objectives that can conflict between them. Unlike single optimization, where one attempts to find the best solution, in multi-objective optimization there is no single solution that is optimum with respect to all indices. Therefore, trajectory planning of redundant robots remains an important area of research and more efficient optimization algorithms are needed. This paper presents a new technique to solve the inverse kinematics of redundant manipulators, using a multi-objective genetic algorithm. This scheme combines the closed-loop pseudo-inverse method with a multi-objective genetic algorithm to control the joint positions. Simulations for manipulators with three or four rotational joints, considering the optimization of two objectives in a workspace without and with obstacles are developed. The results reveal that it is possible to choose several solutions from the Pareto optimal front according to the importance of each individual objective.