Data Refinement of Remote Procedures

Recently the action systems formalism for parallel and distributed systems has been extended with the procedure mechanism. This gives us a very general framework for describing different communication paradigms for action systems, e.g. remote procedure calls. Action systems come with a design methodology based on the refinement calculus. Data refinement is a powerful technique for refining action systems. In this paper we will develop a theory and proof rules for the refinement of action systems that communicate via remote procedures based on the data refinement approach. The proof rules we develop are compositional so that modular refinement of action systems is supported. As an example we will especially study the atomicity refinement of actions. This is an important refinement strategy, as it potentially increases the degree of parallelism in an action system. Received February 1999 / Accepted in revised form July 2000     

Framework for Sustainable Food Packaging Design

The environmental impacts of packages have been found to be relatively small compared with the food items they contain. Furthermore, from the environmental and operational point of view, the most significant task of the package is to protect the product, which is important to acknowledge in the packaging design process. This study introduces a guiding framework for designing sustainable food packaging. In this approach, the entire life cycle of the product–package combination is taken into consideration. The emphasis is on the prevention of food losses in packaging design as a major environmental criterion. Consideration of the properties of both the package and the product itself when designing the final package will lead to a better end result with smaller product losses and environmental impacts. By using different assessment methods in the different stages of the packaging design, the sustainability of the package can be enhanced. The decision making of the packaging designer is facilitated with methods that are introduced step by step and in a certain order that will also allow for corrective measures through back‐loops in the design process. The purpose is to integrate sustainability aspects at all stages firmly into the design process. Copyright © 2012 John Wiley & Sons, Ltd.     

The Strategic Incrementalism of Lahti Master Planning: Three Lessons

ABSTRACT

The city of Lahti, Finland, has developed a unique policy of combining city strategy work with strategic master planning in an iterative process. It thereby offers insights to research on strategic spatial planning, exemplifying how institutional frameworks of statutory planning can be utilized as resources in strategic planning. Three lessons from the Lahti case are drawn: (1) utilize the moments of opportunity in the institutional environment of statutory planning, (2) shift the focus from the level of ‘strategic plans’ to the policy level of strategy work, (3) develop strategic planning as a platform for diverse ‘languages’.     

Molecular Weight Characterization and Gelling Properties of Acid-Modified Maize Starches

The reduction in the molecular weight distribution during acid hydrolysis of ordinary and waxy maize starch occured in two stages: first amylopectin degraded to intermediate high molecular weight polysac-charides, secondly, these were further hydrolyzed. The amylose moiety of ordinary and high-amylose starch was not affected very much by the hydrolysis conditions used (0.1–1 M HCI, 40°C, 0.3–4 h), but the gelling properties of starch weakened. The amylopectin degradation products, probably branched dextrins, were shown to hinder the gel formation of amylose in the starch pastes.     

In vitro fermentation of cereal dietary fibre carbohydrates by probiotic and intestinal bacteria

A range of probiotic and other intestinal bacteria were examined for their ability to ferment the dietary fibre carbohydrates β‐glucan, xylan, xylo‐oligosaccharides (XOS) and arabinoxylan. β‐Glucan was fermented by Bacteroides spp and Clostridium beijerinckii but was not fermented by lactobacilli, bifidobacteria, enterococci or Escherichia coli. Unsubstituted xylan was not fermented by any of the probiotic bacteria examined. However, many Bifidobacterium species and Lactobacillus brevis were able to grow to high yields using XOS. XOS were also efficiently fermented by some Bacteroides isolates but not by E coli, enterococci, Clostridium difficile, Clostridium perfringens or by the majority of intestinal Lactobacillus species examined. Bifidobacterium longum strains were able to grow well using arabinoxylan as the sole carbon source. These organisms hydrolysed and fermented the arabinosyl residues from arabinoxylan but did not substantially utilise the xylan backbone of the polysaccharide. Arabinoxylan was not fermented by lactobacilli, enterococci, E coli, C perfringens or C difficile and has potential to be an applicable carbohydrate to complement probiotic Bif longum strains in synbiotic combinations. © 2002 Society of Chemical Industry     

Identity and overall acceptance of two types of sour rye bread

Response surface methodology was employed to study the influence of four recipe variables (wheat: rye flour ratio, bread acidity, ash content of rye flour and sodium chloride content) on the identity and overall acceptance of two rye bread types (soft and crisp rye bread). The subjects ( n = 79) rated attribute intensities, the extent to which the salient sensory properties and the overall sample corresponded to their expectations of rye bread, and the overall acceptance (pleasantness and purchase intentions). The acidity and ash content contributed the most to the extent to which a sample met subjects' expectations. The NaCl content was not critical. Consumer acceptance was affected by ash content, and by the interactions, NaCl content × acidity and wheat:rye ratio × ash content. The non-significance of NaCl content should encourage the baking industry to put low-salt rye products on the market.     

Neural networks and genetic algorithms for bankruptcy predictions

We are focusing on three alternative techniques-linear discriminant analysis, logit analysis and genetic algorithms-that can be used to empirically select predictors for neural networks in failure prediction. The selected techniques all have different assumptions about the relationships between the independent variables. Linear discriminant analysis is based on linear combination of independent variables, logit analysis uses the logistical cumulative function and genetic algorithms is a global search procedure based on the mechanics of natural selection and natural genetics. In an empirical test all three selection methods chose different bankruptcy prediction variables. The best prediction results were achieved when using genetic algorithms.     

Issues related to the computer realization of a multidisciplinary and multiobjective optimization system

Issues and novel ideas to be considered when developing computer realizations of complex multidisciplinary and multiobjective optimization systems are introduced. The aim is to discuss computer realizations that make possible both computationally efficient multidisciplinary analysis and multiobjective optimization of real world problems. We introduce software tools that make typically very time-consuming simulation processes more effective and, thus, enable even interactive multiobjective optimization with a real decision maker. In this paper, we first define a multidisciplinary and multiobjective optimization system and after that present an implementation overview of such problems including basic components participating in the solution process. Furthermore, interfaces and data flows between the components are described. A couple of important features related to the implementation are discussed in detail, for example, the usage of automatic differentiation. Finally, the ideas presented are illustrated with an industrial multiobjective optimization problem, when we describe numerical experiments related to quality properties in paper making.     

Processing of rye bran influences both the fermentation of dietary fibre and the bioconversion of lignans by human faecal flora in vitro

Plant lignans are converted to mammalian forms, enterodiol and enterolactone, in the colon. Enhanced plasma or urinary enterolactone levels have been associated with lowered risk of cardiovascular diseases and breast cancer. Processed rye bran and its fractions were compared to ascertain the fermentation rates of fermentable carbohydrates and the bioconversion of lignans. Rye bran was extruded and treated with a food‐grade xylanase. Part of the xylanase‐treated rye bran was separated into a soluble rye bran extract and an insoluble residue, and a part of the xylanase‐treated rye bran was freeze‐dried without separation. All the samples were digested by pepsin and pancreatin and subsequently fermented with a human faecal inoculum in vitro. The consumption of carbohydrates, the productions of short‐chain fatty acids (SCFA), enterodiol and enterolactone were followed as a function of time. The soluble rye bran extract showed the fastest fermentation rate and the highest extent of fermentation determined as the consumption of neutral sugar residues (arabinose, xylose and glucose), the production of SCFA and the formation of enterodiol and enterolactone. Xylanase treatment enhanced the fermentation rate of extruded rye bran. An even a higher fermentation rate was observed for rye bran extract containing soluble carbohydrates. The amount of enterolactone precursors in rye seemed to be too low for enterolactone formation using an amount of substrate suitable for carbohydrate fermentation. However, xylanase treatment enhanced the availability of plant lignans from rye bran, as enterodiol formation was increased by the use of xylanase. Copyright © 2005 Society of Chemical Industry