Study of the impact of a new hurdle technology composed of electro‐activated solution and low heat treatment on the canned pea and corn quality and microbial safety

The objective of this work was to evaluate the quality of sterilised canned pea and corn in electro‐activated brine solutions at moderate temperatures. The lowest change in vitamin C was associated with the lowest heat treatment, while the short treatment time resulted in significant changes in texture and colour of vegetables. Best texture profile was obtained with the acid electro‐activated brine solution for pea and corn. The neutral electro‐activated brine solution resulted in a less firm texture for pea and corn. The green colour and brightness of canned pea were higher when neutral solution was used (a* = ?8.4 ± 0.3) than for the acidic one (a* = ?3.7 ± 0.6). The yellowness of corn was better with the neutral electro‐activated brine solution (b* = 36.32 ± 1.24) than with the acidic one (b* = 28.44 ± 2.39). Thirty‐three percent decrease of energy consumption was obtained using the electro‐activation technology.     

Effect of pulse consumption on perceived flatulence and gastrointestinal function in healthy males

Despite their demonstrated health benefits, consumption of pulses in Western societies has traditionally been low. This is, in part, due to the perception that pulses cause flatulence and gastrointestinal upset. This randomized, double-blind placebo-controlled, cross-over study assessed the impact of 28 consecutive days consumption of 100 g dry weight Kabuli chickpeas, green Laird lentils, and green peas, in comparison to a potato control, on perceived flatulence, abdominal comfort, bowel movements and overall gastrointestinal function using a questionnaire with yes/no and visual analog rankings, in 21 healthy males between the ages of 19–40. Questionnaires were completed during three phases (PRE, EARLY, LATE) of each treatment period. Chi-square (occurrence) and Wilcoxon test (severity rank) analyses revealed minor changes in occurrence and/or severity of flatulence and abdominal comfort, but no changes in overall gastrointestinal function. These results demonstrate that pulses containing oligosaccharides are well tolerated with negligible perceived changes in flatulence and overall gastrointestinal function when incorporated into the diet of healthy adult males.     

Global‐view coefficients: a data management solution for parallel quantum Monte Carlo applications

Quantum Monte Carlo (QMC) applications perform simulation with respect to an initial state of the quantum mechanical system, which is often captured by using a cubic B‐spline basis. This representation is stored as a read‐only table of coefficients and accesses to the table are generated at random as part of the Monte Carlo simulation. Current QMC applications, such as QWalk and QMCPACK, replicate this table at every process or node, which limits scalability because increasing the number of processors does not enable larger systems to be run. We present a partitioned global address space approach to transparently managing this data using Global Arrays in a manner that allows the memory of multiple nodes to be aggregated. We develop an automated data management system that significantly reduces communication overheads, enabling new capabilities for QMC codes. Experimental results with QWalk and QMCPACK demonstrate the effectiveness of the data management system. Copyright © 2016 John Wiley & Sons, Ltd.     

Use of a new natural clay to produce poly(methyl methacrylate)‐based nanocomposites

Nanocomposites of poly(methyl methacrylate) (PMMA) filled with 3 wt% of modified natural Algerian clay (AC; montmorillonite type) were prepared by either in situ polymerization of methyl methacrylate initiated by 2,2′‐azobisisobutyronitrile or a melt‐mixing process with preformed PMMA via twin‐screw extrusion. The organo‐modification of the AC montmorillonite was achieved by ion exchange of Na⁺ with octadecyldimethylhydroxyethylammonium bromide. Up to now, this AC montmorillonite has found applications only in the petroleum industry as a rheological additive for drilling muds and in water purification processes; its use as reinforcement in polymer matrices has not been reported yet. The modified clay was characterized using X‐ray diffraction (XRD), which showed an important shift of the interlayer spacing after organo‐modification. The degree of dispersion of the clay in the polymer matrix and the resulting morphology of nanocomposites were evaluated using XRD and transmission electron microscopy. The resulting intercalated PMMA nanocomposites were analysed using thermogravimetric analysis and differential scanning calorimetry. The glass transition temperature of the nanocomposites was not significantly influenced by the presence of the modified clay while the thermal stability was considerably improved compared to unfilled PMMA. This Algerian natural montmorillonite can serve as reinforcing nanofiller for polymer matrices and is of real interest for the fabrication of nanocomposite materials with improved properties. Copyright © 2009 Society of Chemical Industry     

Hydrolytic degradation of poly(l‐lactic acid)/poly(methyl methacrylate) blends

The hydrolytic degradation of poly(l ‐lactic acid)/poly(methyl methacrylate) (PLLA/PMMA) blends was carried out by the immersion of thin films in buffer solutions (pH = 7.24) in a shaking water bath at 60 °C for 38 days. The PLA/PMMA blends (0/100; 30/70; 50/50; 70/30; 100/0) were obtained by melt blending using a Brabender internal mixer and shaped into thin films of about 150 µm in thickness. Considering that PMMA does not undergo hydrolytic degradation, that of PLLA was followed via evolution of PLA molecular weight (recorded by size exclusion chromatography), thermal parameters (differential scanning calorimetry (DSC)) and morphology of the films (scanning transmission electron microscopy). The results reveal a completely different degradation pathway of the blends depending on the polymethacrylate/polyester weight ratio. DSC data suggest that, during hydrolysis at higher PMMA content, the polyester amorphous chains, more sensitive to water, are degraded before being able to crystallize, while at higher PLLA content, the crystallization is favoured leading to a sample more resistant to hydrolysis. In other words, and quite unexpectedly, increasing the content of water‐sensitive PLLA in the PLLA/PMMA blends does not mean de facto faster hydrolytic degradation of the resulting materials. © 2018 Society of Chemical Industry     

Statistical distribution of factors and factor images in factor analysis of medical image sequences

From a time or energy image sequence, factor analysis of medical image sequences (FAMIS) estimates factors, representing kinetics or spectra in a given physiological compartment, and associated factor images, showing the compartments corresponding to each curve. In this paper, we show that the statistical properties of factor images and associated factors can be determined using a well known result from elementary probability theory. Numerical experiments are conducted to demonstrate that the variance observed in factor images can be predicted when the statistical properties of the original data are known. It is shown how these theoretical results can be used to relax the non-negativity constraints during FAMIS oblique analysis and to improve the quantitative interpretation of the factor images by associating a confidence interval with each pixel value.     

Formation of ‘ferric green rust’ and/or ferrihydrite by fast oxidation of iron(II-III) hydroxychloride green rust

Fast oxidation processes of iron(II-III) hydroxychloride green rust GR(Cl⁻), Fe^II₃Fe^III(OH)₈Cl · 2H₂O, were simulated by two different methods. The first one consisted in using a strong oxidiser, namely H₂O₂. The main end product, analysed by X-ray diffraction and Mössbauer spectroscopy, is an iron(III) compound, designated as “ferric GR(Cl⁻)”, characterised by a layered structure identical to that of normal GR(Cl⁻). The second method consisted in decreasing the initial concentrations of reactants, thus increasing the proportion of dissolved O₂. Suspensions of GR(Cl⁻), obtained by mixing 4 × 10⁻³ M NaOH with FeCl₂ solutions for various R^′=[Cl⁻]/[OH⁻] values, oxidised rapidly into ferrihydrite-like compounds.