Application of the semivariogram textural classifier (STC) for vegetation discrimination using SIR-B data of Borneo

Abstract

Classification of Shuttle Imaging Radar-B (SIR-B) data from a rainforest-covered portion of Borneo is performed using image texture. The algorithm used is the semivariogram textural classifier (STC). This is a deterministic, supervised parallelepiped type classifier which provides the option of combining textural and radiometric information. Textural information is expressed by the semivariogram function. Radiometric information is conveyed by the mean digital number (DN) value. Results of the classificaiion cmulale a previously published map obtained by visual interpretation of the same SIR-B data set.     

Analysis of JERS-1 (Fuyo-1) SAR data for vegetation discrimination in northwestern Brazil using the semivariogram textural classifier (STC)

Classification of JERS-1 (Fuyo-1) SAR data from the northwestern portion of Brazil was performed using the semivariogram textural classifier (STC). This is a deterministic, supervised classifier which provides the option of combining textural and radiometric information. Textural information is expressed by the semivariogram function; radiometric information is conveyed by the mean digital number (DN) value. Results have shown that STC allows vegetation units and water bodies to be discriminated and tentatively mapped, suggesting that this is a promising approach for environmental monitoring of rainforest regions using SAR data.     

Variety and storage time affect the compositional changes that occur in grape samples after frozen storage

Background and Aims: In viticultural and oenological research, grape samples are frequently stored frozen to overcome time and facility restraint. However, there is little knowledge on how freezing, variety and storage time affect the changes occurring in grape quality parameters. The aim of the paper was to evaluate these effects using cv. Cabernet Sauvignon (CS), Grenache (GA) and Tempranillo (TE) samples. Methods and Results: Quality parameters were assessed in fresh grapes and after 1, 3 and 6 months of frozen storage. Soluble solid concentration remained unchanged. Freezing decreased titratable and tartaric acidity. pH increased after 1 and 3 months of storage, but decreased after 6 months. Freezing increased malic acid concentration only in GA. Yeast assimilable nitrogen diminished with freezing time, with each variety behaving differently. A significant colour enhancement was found (EAnt, L*, C*), whereas degradative reactions for polyphenols occurred at any storage time for GA, and for all varieties after 6 months. Conclusions: Variety and storage time play a large role in the changes occurring in stored frozen grape samples. Not considering these factors may lead to misinterpretation of results obtained through subsequent use of these grapes. Significance of the Study: Specific correcting factors for each quality parameter, variety and storage time are needed when working with stored frozen samples.     

THERMAL RESISTANCE OF BACILLUS CEREUS SPORES AS AFFECTED BY ADDITIVES IN THE RECOVERY MEDIUM

The effects of the addition of starch, glucose, sodium chloride, sodium citrate, monopotassium phosphate and disodium phosphate to the recovery medium on apparent heat resistance of Bacillus cereus spores (ATCC 4342, 7004 and 9818) were investigated. Sodium citrate, monopotassium and disodium phosphate at concentrations of 0.1% were effective inhibitory agents for heat injured B. cereus spores especially for strain 9818, although only monopotassium and disodium phosphate caused a significant reduction (p < 0.05) in D-values obtained for strain 9818. Sodium chloride also had a marked effect on the recovery of heat injured spores. Concentration as low as 0.5% caused a significant reduction in the recovery rates for strains 9818 and 7004. In all cases, increasing the salt levels from 0.5 to 4% resulted in a progressive decrease in spore recovery. D-values gradually decreased as the salt content increased, although the concentrations which produced statistically significant differences (p < 0.05) varied among strains. The addition of starch at 0.1% resulted in a significant increase in the counts for strains 9818 and 7004. In contrast, glucose (0.1%), did not significantly modify the counts obtained Neither of these compounds affected decimal reduction times. No statistical significance (p>0.05) differences were detected among z-values for the spores of the three strains recovered in the presence of different additives assayed. z-Values ranged from 6.67 to 8.32, with a mean value of 7.56 ± 0.46C .     

AQUEOUS GARLIC EXTRACT AND MICROBIOLOGICAL QUALITY OF REFRIGERATED POULTRY MEAT

The antibacterial effect of garlic extract (5, 10 and 15%) was investigated on poultry carcasses obtained from a slaughterhouse, stored under refrigeration, and evaluated at selected time intervals. The effect of the garlic extract on the microbial contaminants of the poultry carcass surface – Salmonella, strict and facultative aerobic, mesophilic, and total and fecal coliforms – was evaluated. The garlic extract exhibited a concentration‐dependent reduction of microbial contamination. Garlic extract concentrations of 10 and 15% were the most effective. The bacteriostatic action of garlic extract against mesophilic microbiota can be observed until the third storage day. The count of total and fecal coliforms remained low during the storage period. Chicken feed was the apparent source of Salmonella contamination, and the aqueous garlic extract was not effective against Salmonella.     

LIMPNESS OF FRIED POTATO SLABS DURING POST-FRYING PERIOD

The rupture stress (RS) of fried potato slices (1.60 mm thick) and of the crust of fried potato slabs (FPS) having lengths of 60 mm and sides of 8, 10 and 12 mm, was determined during the post‐frying period by a puncture test. The RS of fried potato slices decreased as water activity increased from 0.22 to 0.85. The RS of FPS diminished in the first 5–6 min when exposed to ambient conditions and remained almost constant thereafter. A novel videotape technique and image analysis were used to follow deflection of FPS in the post‐frying period. An apparent modulus based on the composite structure of FPS and calculated from beam mechanics decreased with time in a trend similar to that of the textural parameters. We concluded that changes in physical properties of the crust because of moisture accumulation are the major causes of loss of texture (limpness) in FPS during the post‐frying period.     

电弧炉中废钢料的元素监测

评估了激光诱导击穿光谱（LIBS）在废钢料分析中的使用,以用于电弧炉中废钢料的元素监测。开发了一个LIBS原型用于现场试验,并将其安装在位于废钢料填充区和电弧炉之间的钟摆式输送槽上。LIBS原型距离电弧炉大约25 m。废钢料填充的钟摆式输送槽的宽度和深度分别为大约2 m和1 m。调整废钢料的平均速率在0.3～5.5 m/min的范围内,使之满足电弧炉的装填要求,从而使废钢料的生产能力达到100 t/h。在安装地点,低合金废钢料中高含量硅的检测基本上对电弧炉控制的改进很有帮助。由于测量体积受限在600×600×180 mm³,研发的原型仅检测了一小部分的钢料表面。但是,在线LIBS测量还是显示了在工业环境下测定高硅废钢料样品的能力。为了拓展在加料、过程控制及管理上的应用,应增加测量体积从而进一步提高其性能。     

Wear behavior of Ti6Al4V biomedical alloys processed by selective laser melting,hot pressing and conventional casting

The aim of this work was to study the influence of the processing route on the microstructural constituents, hardness and tribological (wear and friction) behavior of Ti6Al4V biomedical alloy. In this sense, three different processing routes were studied: conventional casting, hot pressing and selective laser melting. A comprehensive metallurgical, mechanical and tribological characterization was performed by X-ray diffraction analysis, Vickers hardness tests and reciprocating ball-on-plate wear tests of Ti6Al4V/Al₂O₃ sliding pairs. The results showed a great influence of the processing route on the microstructural constituents and consequent differences on hardness and wear performance. The highest hardness and wear resistance were obtained for Ti6Al4V alloy produced by selective laser melting, due to a markedly different cooling rate that leads to significantly different microstructure when compared to hot pressing and casting. This study assesses and confirms that selective laser melting is potential to produce customized Ti6Al4V implants with improved wear performance.     

COMPOSITION OF THE SOLUBLE, NONDIALYZABLE COMPONENTS IN RAW CANE SUGAR

The high molecular weight (HMW) material (> 12,000 Da) of ten raw cane sugars from seven countries and two U.S. states was isolated by dialysis and analyzed by gel permeation chromatography (GPC). Simultaneous detection of colorant polymers and polysaccharides was accomplished by using two detectors in series — UV at 214 nm for colorant polymers and refractive index (RI) for carbohydrate polymers. The monosaccharide composition of the nondialyzable raw sugar fraction (the tenate) was determined by hydrolysis with trifluoroacetic acid and with oxalic acid. Aconitic acid was associated with the tenate. The raw sugars were categorized into two types according to their GPC patterns and aconitic acid content. Hydrolysis of individually collected GPC peaks demonstrated that one particular peak contained most of the aconitic acid.