Search results for: texture

Authors: Virginia Martin Torrejon, Binjie Wu

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Gelatine is a protein biopolymer obtained from the partial hydrolysis of animal tissues which contain collagen, the primary structural component in connective tissue. Gelatine hydrogels have attracted considerable research in recent years as an alternative to synthetic materials due to their outstanding gelling properties, biocompatibility and compostability. Surfactants, such as sodium dodecyl sulfate (SDS), are often used in hydrogels solutions as surface modifiers or solubility enhancers, and their incorporation can influence the hydrogel’s viscoelastic properties and, in turn, its processing and applications. Literature usually focuses on studying the impact of formulation parameters (e.g., gelatine content, gelatine strength, additives incorporation) on gelatine hydrogels properties, but processing parameters, such as curing temperature, are commonly overlooked. For example, some authors have reported a decrease in gel strength at lower curing temperatures, but there is a lack of research on systematic viscoelastic characterisation of high strength gelatine and gelatine-SDS systems at a wide range of curing temperatures. This knowledge is essential to meet and adjust the technological requirements for different applications (e.g., viscosity, setting time, gel strength or melting/gelling temperature). This work investigated the effect of curing temperature (10, 15, 20, 23 and 25 and 30°C) on the elastic modulus (G’) and melting temperature of high strength gelatine-SDS hydrogels, at 10 wt% and 20 wt% gelatine contents, by small-amplitude oscillatory shear rheology coupled with Fourier Transform Infrared Spectroscopy. It also correlates the gel strength obtained by rheological measurements with the gel strength measured by texture analysis. Gelatine and gelatine-SDS hydrogels’ rheological behaviour strongly depended on the curing temperature, and its gel strength and melting temperature can be slightly modified to adjust it to given processing and applications needs. Lower curing temperatures led to gelatine and gelatine-SDS hydrogels with considerably higher storage modulus. However, their melting temperature was lower than those gels cured at higher temperatures and lower gel strength. This effect was more considerable at longer timescales. This behaviour is attributed to the development of thermal-resistant structures in the lower strength gels cured at higher temperatures.

Keywords: gelatine gelation kinetics, gelatine-SDS interactions, gelatine-surfactant hydrogels, melting and gelling temperature of gelatine gels, rheology of gelatine hydrogels

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Authors: Nazia Shehzad

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Language and art can supplement and correlate each other. Through the ages art has been a means of visual expression used to convey a wide series of incarnated ideas. Art can take the perceiver into different times and into different worlds. It can also be used to introduce different levels of vocabulary to the learners of a second language. Learning a second language for most students is a very difficult and strenuous experience. They are not only trying to accommodate to a new language but are also trying to adjust to themselves and a new environment. They are anxious about almost everything, but they are especially self-conscious about their performance in the classroom. By relocating the focus from the student to an object, everyone participates, thus waiving a certain degree of self-consciousness. The experience, a student has with art in the classroom has to be gratifying for both the student and the teacher. If the atmosphere in the classroom is too grave it will not serve any useful purpose. Art is an excellent way to teach English and encourage collaboration and interaction between students of all ages. As making art involves many different processes, it is wonderful for classification and following/giving instructions. It is also an effective way to achieve and implement language of characterization and comparison and vocabulary acquirement for the elements of design (shape, size, color, texture, tone etc.) is so much more entertaining if done in a practical and hands-on way. Expressing ideas and feelings through art is also of immeasurable value where students are at the beginning stages of English language acquisition and for many of my Saudi students it was a form of therapy. It is also a way to respect, search, examine and share the cultural traditions of different cultures, and of the students themselves. Art not only provides a field for ideas to keep aimless, meandering minds of students' busy but is also a productive tool to analyze English language in a new order. As an ESL teacher, using art is a highly compelling way to bridge the gap between student and teacher. It’s difficult to keep students concentrated, especially when they speak a different language. To get students to actually learn and explore something in your foreign language lesson, artwork is your best friend. Many teachers feel that through amalgamation of the arts into their academic lessons students are able to learn more profoundly because they use diverse ways of thinking and problem solving. Teachers observe that drawing often retains students who might otherwise be dispassionate and can help students move ahead simple recall when they are asked to make connections and come up with an exclusive interpretation through an artwork or drawing. Students use observation skills when they are drawing, and this can help to persuade students who might otherwise remain silent or need more time to process information.

Keywords: amalgamation of arts, expressing ideas and feelings through arts, effective way to achieve and implement language, language and art can supplement and correlate each other

Procedia PDF Downloads 359

Authors: May Phyo Wai, Tanyawan Suantawee

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The positive correlation between unhealthy diets (high in fats, sugars, carbohydrates, and low fibers) and the risk of non-communicable diseases (NCDs) like obesity, hypertension, diabetes, and heart diseases has led to a growing interest in healthier lifestyles and diets. Consequently, people are opting for foods rich in fiber and phytochemicals. Wolffia globosa, also known as duckweed or watermeal, is the smallest plant with high nutritional value, including protein, fiber, phytochemicals, and antioxidant properties. It offers numerous health benefits, such as improving gut health and lowering blood glucose levels, and it is widely available in Thailand. The purpose of this study was to develop nutritionally enhanced breadsticks utilizing vacuum heat-dried Wolffia globosa power (WP). Various concentrations of WP (0% as control, 5%, 10%, and 15 % w/w/) were added, and then the breadsticks’ physical properties (hardness, fracturability, and color), phytochemicals (total phenolic compounds: TPC and total flavonoid contents: TFC), and antioxidant properties (DPPH radical scavenging activity (DPPH) and ferric reducing antioxidant power (FRAP) assay) were investigated. Experiments were done by triplicates and data was analyzed by one-way ANOVA. The results showed that the hardness, measured by a texture analyzer, increased significantly (p<0.05) with higher WP concentrations, reaching 2,897.01 ± 77.31 g at 15% WP from 1,314.41 ± 32.52 g of the control. In contrast, the lightness (L*), redness (a*), and yellowness (b*) of the breadsticks significantly decreased (p < 0.05) in a dose-dependent manner with added WP. Incorporating WP, rich in phytochemicals and antioxidants, into the flour significantly enhanced the TPC and TFC of the breadsticks (p<0.05), with TPC and TFC increasing dose-dependently rising to 1.8-fold and 3.5-fold at 15% WP, respectively. The antioxidant power, assessed by DPPH and FRAP assays, also showed a similar trend, with significantly higher values at 10% and 15% WP (p<0.05). These results indicate that adding WP significantly boosted the TPC, TFC, DPPH, and FRAP values of the developed breadsticks. Therefore, incorporating WP into breadsticks might be a promising strategy for creating food products enriched with phytochemicals and antioxidants, offering consumers healthier options in the market.

Keywords: antioxidant properties, breadsticks, phytochemicals, Wolffia globosa

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Authors: Lahcen Daoudi, Soukaina Elidrissi, Nathalie Fagel

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The calcareous accumulations in the surface formations of the soil, are a very widespread phenomenon in the arid and semi-arid regions. Many aspects of physical and chemical evolution of these soils were debated for more than one century. The last two decades have witnessed a remarkable interest in the study of the calcrete. In Morocco, as in most Mediterranean countries, soils with carbonate accumulation cover large areas of the territory. The isohumic subtropical soils and red Mediterranean soils include always a horizon of calcrete accumulation. In the lowland of Tensift Al Haouz located in the central part of Morocco, the arable lands are underlain by indurate pedogenic calcrete of various thicknesses; this constitutes a serious handicap for agricultural development in the region. Our aims in this study is to analyze the characteristics of the crusts developed in this area in order to identify the various facies, their geographic distribution and the factors that played a significant role in the differentiation of these calcareous accumulations. The characterizations were based on various techniques including field observations, X-ray diffraction analysis (XRD) for both raw materials and clay fractions, SEM analysis, Calcimetry and Loss On Ignition (LOI). The analysis of encrusting calcrete in a rich and varied observation field as the region of Tensift Al Haouz enabled us to specify the important types of accumulations: diffuse, nodular and massive encrusting. The shape of encrusting as well as their consistency and hardness is clearly related to the contents of CaCO3 of the profiles. Among these facies, the hardpan which results from a complex succession of processes is certainly the most morphologically advanced form of encrusting. The vertical and lateral distribution of these forms in the Tensift Al Haouz area indicates that they do not appear randomly but seem related to well defined environmental conditions. The differentiation and evolution of encrusting is under the influence of two major factors: 1) the availability of carbonate rich solution which is controlled by the topography, the nature and texture of underlying host rock and the detrital processes; 2) the climate which is responsible for the evaporation and crystallization of carbonate.

Keywords: soil calcrete, characterization, morphology, Tensift Al Haouz, Morocco

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Authors: Abhay Asthana, Shally Toshkhani, Gyati Shilakari

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The objective of the present research work is to develop a topical biodegradable dermal patch based formulation to aid accelerated wound healing. It is always better for patient compliance to be able to reduce the frequency of dressings with improved drug delivery and overall therapeutic efficacy. In present study optimized formulation using biodegradable components was obtained evaluating polymers and excipients (HPMC K4M, Ethylcellulose, Povidone, Polyethylene glycol and Gelatin) to impart significant folding endurance, elasticity, and strength. Molten gelatin was used to get a mixture using ethylene glycol. Chitosan dissolved in acidic medium was mixed with stirring to Gelatin mixture. With continued stirring to the mixture Curcumin was added with the aid of DCM and Methanol in an optimized ratio of 60:40 to get homogenous dispersion. Polymers were dispersed with stirring in the final formulation. The mixture was sonicated casted to get the film form. All steps were carried out under strict aseptic conditions. The final formulation was a thin uniformly smooth textured film with dark brown-yellow color. The film was found to have folding endurance was around 20 to 21 times without a crack in an optimized formulation at RT (23°C). The drug content was in range 96 to 102% and it passed the content uniform test. The final moisture content of the optimized formulation film was NMT 9.0%. The films passed stability study conducted at refrigerated conditions (4±0.2°C) and at room temperature (23 ± 2°C) for 30 days. Further, the drug content and texture remained undisturbed with stability study conducted at RT 23±2°C for 45 and 90 days. Percentage cumulative drug release was found to be 80% in 12h and matched the biodegradation rate as tested in vivo with correlation factor R2>0.9. In in vivo study administration of one dose in equivalent quantity per 2 days was applied topically. The data demonstrated a significant improvement with percentage wound contraction in contrast to control and plain drug respectively in given period. The film based formulation developed shows promising results in terms of stability and in vivo performance.

Keywords: wound healing, biodegradable, polymers, patch

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Authors: Longlong Zhang, Xiaohua Zhu, Ping Zhao, Yu Wang

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The construction of mines, railways, highways, water conservancy projects, etc., have formed a large number of high steep slope wounds in China. Under the premise of slope stability and safety, the minimum cost, green and close to natural wound space repair, has become a new problem. Nowadays, in situ element testing and analysis, monitoring, field quantitative factor classification, and assignment evaluation will produce vast amounts of data. Data processing and analysis will inevitably differentiate the morphology, mineral composition, physicochemical properties between rock wounds, by which to dynamically match the appropriate techniques and materials for restoration. In the present research, based on the grid partition of the slope surface, tested the content of the combined oxide of rock mineral (SiO₂, CaO, MgO, Al₂O₃, Fe₃O₄, etc.), and classified and assigned values to the hardness and breakage of rock texture. The data of essential factors are interpolated and normalized in GIS, which formed the differential zoning map of slope space. According to the physical and chemical properties and spatial morphology of rocks in different zones, organic acids (plant waste fruit, fruit residue, etc.), natural mineral powder (zeolite, apatite, kaolin, etc.), water-retaining agent, and plant gum (melon powder) were mixed in different proportions to form rock aging agents. To spray the aging agent with different formulas on the slopes in different sections can affectively age the fresh rock wound, providing convenience for seed implantation, and reducing the transformation of heavy metals in the rocks. Through many practical engineering practices, a dynamic data platform of rock aging agent formula system is formed, which provides materials for the restoration of different slopes. It will also provide a guideline for the mixed-use of various natural materials to solve the complex, non-uniformity ecological restoration problem.

Keywords: data-driven, dynamic state, high steep slope, rock aging agent, wounds

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Authors: Chandrakant Gurav, Md. Babar

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In the present study, an attempt is made to delineate the comparative morphometric analysis of Ambardi and Mangari watersheds of Kadvi and Kasari rivers sub-basins, Kolhapur District, Maharashtra India, using Geographical Information System (GIS) techniques. GIS is a computer assisted information method to store, analyze and display spatial data. Both the watersheds originate from Masai plateau of Jotiba- Panhala Hill range in Panhala Taluka of Kolhapur district. Ambardi watersheds cover 42.31 Sq. km. area and occur in northern hill slope, whereas Mangari watershed covers 54.63 Sq. km. area and occur on southern hill slope. Geologically, the entire study area is covered by Deccan Basaltic Province (DBP) of late Cretaceous to early Eocene age. Laterites belonging to late Pleistocene age also occur in the top of the hills. The objective of the present study is to carry out the morphometric parameters of watersheds, which occurs in differing slopes of the hill. Morphometric analysis of Ambardi watershed indicates it is of 4th order stream and Mangari watershed is of 5th order stream. Average bifurcation ratio of both watersheds is 5.4 and 4.0 showing that in both the watersheds streams flow from homogeneous nature of lithology and there is no structural controlled in development of the watersheds. Drainage density of Ambardi and Mangari watersheds is 3.45 km/km2 and 3.81 km/km2 respectively, and Stream Frequency is 4.51 streams/ km2 and 5.97 streams/ km2, it indicates that high drainage density and high stream frequency is governed by steep slope and low infiltration rate of the area for groundwater recharge. Textural ratio of both the watersheds is 6.6 km-1 and 9.6 km-1, which indicates that the drainage texture is fine to very fine. Form factor, circularity ratio and elongation ratios of the Ambardi and Mangari watersheds shows that both the watersheds are elongated in shape. The basin relief of Ambardi watershed is 447 m, while Mangari is 456 m. Relief ratio of Ambardi is 0.0428 and Mangari is 0.040. The ruggedness number of Ambardi is 1.542 and Mangari watershed is 1.737. The ruggedness number of both the watersheds is high which indicates the relief and drainage density is high.

Keywords: Ambardi, Deccan basalt, GIS, morphometry, Mangari, watershed

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Authors: Temesgen Minase Woldegebriel

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This study undertakes a comparative analysis of two distinct staples from diverse culinary heritages: Polish traditional bread and Teff Injera. Despite originating from disparate cultural contexts, both these foods hold significant roles in their respective societies, serving as dietary staples rich in cultural symbolism and nutritional value. Our investigation delves into the historical, cultural, and nutritional dimensions of Polish bread and Teff Injera, shedding light on their ingredients, preparation methods, and consumption patterns. Firstly, we explore the rich history and cultural significance embedded within Polish traditional bread, tracing its evolution through centuries of tradition and craftsmanship. From the ubiquitous Polish Rye bread to the intricate regional variations, we unravel the socio-cultural narratives intertwined with each loaf, reflecting Polish identity and culinary heritage. In contrast, our analysis extends to Teff Injera, a staple of Ethiopian and Eritrean cuisine known for its spongy texture and tangy flavor. We delve into the ancient origins of Teff cultivation, highlighting its pivotal role in Ethiopian culture and its symbolic significance in communal dining practices, such as the traditional Ethiopian coffee ceremony. Furthermore, we undertake a comparative examination of the nutritional profiles of Polish bread and Teff Injera, assessing their respective contributions to dietary health and well-being. Through comprehensive nutritional analysis, we elucidate the unique attributes of each staple, considering factors such as gluten content, fiber composition, and micronutrient density. Moreover, our study investigates the contemporary relevance of these traditional staples in the context of shifting dietary preferences and global culinary trends. We analyze consumer perceptions and market dynamics surrounding Polish bread and Teff Injera, discerning patterns of consumption and avenues for innovation in a rapidly evolving food landscape. In conclusion, our comparative analysis illuminates the multifaceted dimensions of Polish traditional bread and Teff Injera, transcending mere culinary discourse to encompass broader themes of cultural heritage, nutrition, and gastronomic diversity.

Keywords: bread, culinary, injera, teff

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Authors: Hanamariam Mekonnen

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Ethiopian farmers traditionally produce charcoal under several kilns on cultivated land: particularly in Kasiry micro-watershed Fagita Lekoma district of Northwestern Ethiopia. However, the effects of such soil heating and remnants of charcoal leftover on soils have not been adequately documented. Hence, this study tried to quantify the effects of such kiln sites on selected soil properties and wheat crop performance. Soils from four kiln sites were thus purposively sampled at depths of 0-20 cm, 20-40 cm and 40-60 cm and were compared with the respective soil layers of none-kiln sites from similar adjacent fields. While soil moisture content was sampled at kiln and none-kiln site in wet and dry seasons from each depth. In addition, a pot experiment was conducted using two sources of biochar (Acacia decurrens and Eucalyptus Camaldulensis) with four rates (0, 10, 20, and 40 t/ha) and compared with crops grown from soils of 1kiln sites without biochar application laid out in a CRD with three replications. The data were analyzed using SAS software Version 9.4.The result revealed notable variations of kiln site soils and along soil depth. The appreciable increased (p<0.05) soil pH (5.5 to 5.74), organic carbon (3.89 to 4.27%), TN (0.30 to 0.32%), CEC (32.59 to 35.23 cmolckg-1), Ca (6.44 to 7.9 cmolckg-1), Mg (4.48 to 5.46 cmolckg-1), and significantly (p<0.01) Av. P (30.25 to 46.4 ppm) and K (2.11 to 2.82 cmolckg-1) were recorded from the none-kiln to kiln soils, respectively. On the other hand, ex. acidity and aluminum, available Fe and Mn were reduced from 2.20 to 1.54, 1.95 to 1.31 cmolckg-1 and 57.46 to 41.40 and 5.65 to 3.86 ppm, respectively, from the control to the kiln. Soil texture was significantly affected by soil heating and along soil depth. The sand content was (p<0.05) varied between the value of 23% to 29% from none-kiln to kiln site, and clay content was (p<0.01) increased from 0-20 cm (32%) soil depth to 40-60 cm (43%) deeper soil. Significantly (p<0.05) higher Soil moisture content was recorded at none-kiln site (45.85%) compared to kiln (40.44%) in wet season, whereas in dry season, lower moisture content was revealed at kiln site (26%) compared to none-kiln (30.7%). As wet to dry season, soil moisture was decreased from 43% to 28% respectively. Bulk density (P<0.01) varied between 0.88 to 0.94 gcm-3 from control to kiln in dry season. Similarly, the value of soil pH (6.10), Av. P (58.12), exchangeable bases (Ca (9.83), Mg (6.19) and K (3.67)) were (p<0.01) higher at the 0-20 cm soil depth as compared to the deeper soils, the result of soil moisture (30 to 42%) and CEC (31 to 36 cmolckg-1) increased down the soil profile. After wheat harvest, soil pH, Av. P, CEC, and exchangeable bases (Mg, K and Na) were significantly higher in the kiln soil, while soil moisture and OC increased by the applied biochar of 20 and 40 ton/ha. High yield 2.28 gpot-1 (p<0.01) was recorded in kiln soil, growth parameters of wheat were significantly increased with increasing biochar rates.

Keywords: biochar, kasiry micro-watershed, kiln site, none-kiln site, soil properties

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Authors: Siraj Beyan Mohamed, Woldia University

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The study is accompanied in northern Ethiopian basement rocks, Finarwa area, and its surrounding areas, south eastern Tigray. From the field observations, the geology of the area haven been described and mapped based on mineral composition, texture, structure, and colour of both fresh and weather rocks. Inductively coupled plasma mass spectrometry (ICP-MS) and atomic absorption spectrometry (AAS) have conducted to analysis gold and base metal mineralization. The ore mineral under microscope are commonly base metal sulphides pyrrhotite, Chalcopyrite, pentilanditeoccurring in variable proportions. Galena, chalcopyrite, pyrite, and gold mineral are hosted in quartz vein. Pyrite occurs both in quartz vein and enclosing rocks as a primary mineral. The base metal sulfides occur as disseminated, vein filling, and replacement. Geochemical analyses result determination of the threshold of geochemical anomalies is directly related to the identification of mineralization information. From samples, stream sediment samples and the soil samples indicated that the most promising mineralization occur in the prospect area are gold(Au), copper (Cu), and zinc (Zn). This is also supported by the abundance of chalcopyrite and sphalerite in some highly altered samples. The stream sediment geochemical survey data shows relatively higher values for zinc compared to Pb and Cu. The moderate concentration of the base metals in some of the samples indicates availability base metal mineralization in the study area requiring further investigation. The rock and soil geochemistry shows the significant concentration of gold with maximum value of 0.33ppm and 0.97 ppm in the south western part of the study area. In Finarwa, artisanal gold mining has become an increasingly widespread economic activity of the local people undertaken by socially differentiated groups with a wide range of education levels and economic backgrounds incorporating a wide variety of ‘labour intensive activities without mechanisation.

Keywords: gold, base metal, anomaly, threshold

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Authors: Gulay Oncu Ince, Sibel Karakaya

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Food is a worldwide concern. Among the factors that have influences on human health, food, nutrition and life style have been regarded as the most important factors since they can be intervened. While some parts of the world has been faced with food shortages and hence, chronic metabolic diseases, the other part of the world have been emerged from over consumption of food. Both situations can result in shorter life expectancy and represent a major global health problem. Hunger, satiety and appetite sensation form a balance ensures the operation of feeding behavior between food intake and energy consumption. Satiety is one of the approaches that is effective in ensuring weight control and avoid eating more in the postprandial period. By manipulating the microstructure of food macro and micronutrient bioavailability may be increased or reduced. For the food industry appearance, texture, taste structural properties as well as the gastrointestinal tract behavior of the food after the consumption is becoming increasingly important. Also, this behavior has been the subject of several researches in recent years by the scientific community. Numerous studies have been published about changing the food matrix in order to increase expected impacts. In this study, yogurts were enriched with caseinomacropeptide (CMP), whey protein (WP), CMP and sodium alginate (SA), and WP + SA in order to produce goat yogurts having different food matrices. SDS Page profiles of the samples after in vitro digestion and viscosities of the stomach digesta at different share rates were determined. Energy values were 62.11kcal/100 g, 70.27 kcal/100 g, 70.61 kcal/100 g, 71.20 kcal/100 g and 71.67 kcal/100 g for control, CMP added WP added, WP + SA added, and CMP + SA added yogurts respectively. The results of viscosity analysis showed that control yogurt had the lowest viscosity value and this was followed by CMP added, WP added, CMP + SA added and WP + SA added yogurts, respectively. Protein contents of the stomach and duedonal digests of the samples after subjected to two different in vitro digestion methods were changed between 5.34-5.91 mg protein / g sample and 16.93-19.75 mg protein /g of sample, respectively. Viscosity measurements of the stomach digests showed that CMP + SA added yogurt displayed the highest viscosity value in both in vitro digestion methods. There were differences between the protein profiles of the stomach and duedonal digests obtained by two different in vitro digestion methods (p<0.05).

Keywords: caseinomacropeptide, protein profile, whey protein, yogurt

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Authors: Abhay Asthana, Gyati Shilakari Asthana

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It’s the patient compliance and stability in combination with controlled drug delivery and biocompatibility that forms the core feature in present research and development of sustained biodegradable patch formulation intended for wound healing. The aim was to impart sustained degradation, sterile formulation, significant folding endurance, elasticity, biodegradability, bio-acceptability and strength. The optimized formulation was developed using component including polymers including Hydroxypropyl methyl cellulose, Ethylcellulose, and Gelatin, and Citric Acid PEG Citric acid (CPEGC) triblock dendrimers and active Curcumin. Polymeric mixture dissolved in geometric order in suitable medium through continuous stirring under ambient conditions. With continued stirring Curcumin was added with aid of DCM and Methanol in optimized ratio to get homogenous dispersion. The dispersion was sonicated with optimum frequency and for given time and later casted to form a patch form. All steps were carried out under under strict aseptic conditions. The formulations obtained in the acceptable working range were decided based on thickness, uniformity of drug content, smooth texture and flexibility and brittleness. The patch kept on stability using butter paper in sterile pack displayed folding endurance in range of 20 to 23 times without any evidence of crack in an optimized formulation at room temperature (RT) (24 ± 2°C). The patch displayed acceptable parameters after stability study conducted in refrigerated conditions (8±0.2°C) and at RT (24 ± 2°C) upto 90 days. Further, no significant changes were observed in critical parameters such as elasticity, biodegradability, drug release and drug content during stability study conducted at RT 24±2°C for 45 and 90 days. The drug content was in range 95 to 102%, moisture content didn’t exceeded 19.2% and patch passed the content uniformity test. Percentage cumulative drug release was found to be 80% in 12h and matched the biodegradation rate as drug release with correlation factor R2>0.9. The biodegradable patch based formulation developed shows promising results in terms of stability and release profiles.

Keywords: sustained biodegradation, wound healing, polymers, stability

Procedia PDF Downloads 332

Authors: Liang Sun, Yi He

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The origination and development of Chinese traditional villages have a strong link with clan society. Thousands of traditional villages are constituted by one big family who have the same surname. Villages’ basic social relationships are built on the basis of family kinship. Clan power controls family courtyards’ spatial structure and influences their evolvement process. Compared with other countries, research from perspective of clanism is a particular and universally applicable manner to recognize Chinese traditional villages’ space features. This paper takes traditional villages in astern Zhejiang province as examples, especially a single-clan village named Zoumatang. Through combining rural sociology with architecture, it clarifies the coupling relationship between clan structure and village space, reveals spatial composition and evolvement logic of family courtyards. Clan society pays much attention to the patrilineal kinship and genealogy. In astern Zhejiang province, clan is usually divided to ‘clan-branches-families’ three levels. Its structural relationship looks like pyramid, which results in ‘center-margin’ structure when projecting to villages’ space. Due to the cultural tradition of ancestor worship, family courtyards’ space exist similar ‘center-margin’ structure. Ancestor hall and family temple are respectively the space core of village and courtyard. Other parts of courtyard also shows order of superiority and inferiority. Elder and men must be the first. However, along with the disintegration of clan society, family courtyard gradually appears fragmentation trend. Its spatial structure becomes more and more flexible and its scale becomes smaller and smaller. Living conditions rather than ancestor worship turn out to be primary consideration. As a result, there are different courtyard historical prototype in different historic period. To some extent, Chinese present traditional villages’ conservation ignore the impact of clan society. This paper discovers the social significance of courtyard’s spatial texture and rebuilds the connection between society and space. It is expected to promote Chinese traditional villages’ conservation paying more attention to authenticity which defined in the historical process and integrity which built on the basis of social meaning.

Keywords: China, clanism, courtyard, evolvement process, spatial structure, traditional village

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Authors: Hamitri-Guerfi Fatiha, Madani Khodir, Hadjal Samir, Kati Djamel, Youyou Ahcene

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Date palm (Phoenix dactylifera) is a principal fruit that is grown in many regions of the world, resulting in a surplus production of dates. Algeria is considered to be one of the date producing countries. Date seeds (pits) have been a problem to the date industry as a waste stream. However, finding a way to make a profit on the pits would benefit date farmers substantially. This work concentrated on the valorization of date seed oils. A preliminary study was carried out on three varieties (soft, half soft, and dry) and we selected the dry variety. This work concerns the valorization of the date seed oil of the dry variety: ‘Mech Degla’ by its incorporation in a food formulation: margarine of table. Lipid extraction was carried out by hot extraction with the soxhlet; the extracts obtained are rich in fat contents, the results gave outputs of 13.21±0.21 %. The antioxidant activity of extracted oils was studied by the test of DPPH, the content polyphenols as well as the anti-radicalaire activity. The analysis of fatty acids was made by CPG. Thus, it comes out from our results that the recovered fat contents are interesting and considerable. A formulation of the margarine ‘BIO’ was elaborated on the scale industrialist by the addition of the extracts of date seeds ‘Mech-Degla’ oil in order to substitute a synthetic additive. The physicochemical characteristics of the elaborate margarines prove to be in conformity with the standards set by the Algerian companies. The texture of the elaborate margarine has an acceptable color, an aspect brilliant and homogeneous, it is plastic and easy to paste having an index of required SFC and the margarine melts easily in the mouth. Moreover, the evaluation of oxidative stability is carried out by the test of Rancimat. The result obtained reported that the margarine enriched with date seed oil, proved more resistant to oxidation, than the margarine without extract, which is improved much during incorporation of the extracts simultaneously. By conclusion, considering the content of polyphénols noted in the two extracts (aqueous and oily), we can exhort the scientific community to become aware of the treasures of our country especially the wonders of the south which are the dates and theirs under products (pits).

Keywords: antioxydant activity, date seed oil, quality characteristics, margarine

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Authors: Galuh Asri Bestari, Hajar Shofiyya

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Double burden of malnutrition (DBM) has been a global problem in these last decades occurs in both developed and developing countries. Overweight in adults and stunting among preschool children have dramatically increased and become the main problems of malnutrition that should be solved immediately since they are directly related with the health status and productivity. Reformulation of food product by using the local sea resources called terasi shrimp (Acetes indicus) has a potential possibility in facing the DBM. A study was carried out in Indonesia to determine the acceptability of terasi shrimp powder through sensory evaluation. Terasi shrimps were processed into powder form through sun drying and pounding methods. The powder form was directly added in food as alternative seasonings and tested among stunted and normal preschool children. Meanwhile, a further processing method is given to the shrimp powder tested in overweight and normal-weighed adults. The shrimp powder was mixed with sago flour and formed into balls, then steamed for 15-20 minutes, and finally served as alternative snacks. Based on the sensory evaluation, the shrimp powder has a good acceptance in taste (54%), shape (60%), and color properties (63%), while the shrimp balls has a good acceptance in size (65%), shape (50%), color (48%), taste (40%), and texture (36%). Terasi shrimp powder can be stored for a month in room temperature. In addition, carried out chemical analysis revealed that terasi shrimp (Acetes indicus) has higher percentage of protein, calcium, and iron than other animal sources, but conversely contains zero sodium and very low percentage of fat. Terasi shrimp’s shell also contains a substance called chitosan which acts by forming gels in the intestinal tract to entrap lipids, thus interfering with their absorption. After going through some processing methods, the shrimp powder and balls did not show any significant changes in their nutrient contents. So that, terasi shrimp powder is good to be consumed not only by overweight adults, but also by children to support their optimum growth. Intervention of terasi shrimp powder should be implemented step by step from national up to global governance program to face the DBM.

Keywords: Acetes indicus, alternative food, double burden of malnutrition, sensory evaluation

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Authors: Epameinondas Xanthakis, Erik Kaunisto, Alain Le-Bail, Lilia Ahrné

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Fruits and vegetables are characterized as perishable food matrices due to their short shelf life as several deterioration mechanisms are being involved. Prior to the common preservation methods like freezing or canning, fruits and vegetables are being blanched in order to inactivate deteriorative enzymes. Both conventional blanching pretreatments and conventional freezing methods hide drawbacks behind their beneficial impacts on the preservation of those matrices. Conventional blanching methods may require longer processing times, leaching of minerals and nutrients due to the contact with the warm water which in turn leads to effluent production with large BOD. An important issue of freezing technologies is the size of the formed ice crystals which is also critical for the final quality of the frozen food as it can cause irreversible damage to the cellular structure and subsequently to degrade the texture and the colour of the product. Herein, the developed microwave blanching methodology and the results regarding quality aspects and enzyme inactivation will be presented. Moreover, heat transfer phenomena, mass balance, temperature distribution, and enzyme inactivation (such as Pectin Methyl Esterase and Ascorbic Acid Oxidase) of our microwave blanching approach will be evaluated based on measurements and computer modelling. The present work is part of the COLDμWAVE project which aims to the development of an innovative environmentally sustainable process for blanching and freezing of fruits and vegetables with improved textural and nutritional quality. In this context, COLDµWAVE will develop tailored equipment for MW blanching of vegetables that has very high energy efficiency and no water consumption. Furthermore, the next steps of this project regarding the development of innovative pathways in MW assisted freezing to improve the quality of frozen vegetables, by exploring in depth previous results acquired by the authors, will be presented. The application of MW assisted freezing process on fruits and vegetables it is expected to lead to improved quality characteristics compared to the conventional freezing. Acknowledgments: COLDμWAVE has received funding from the European Union’s Horizon 2020 research and innovation programme under the Marie Sklodowska-Curie grand agreement No 660067.

Keywords: blanching, freezing, fruits, microwave blanching, microwave

Procedia PDF Downloads 267

Authors: Emigdio Mendoza, Patricia Fernandez, Cristian Gomez

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Magnesium alloys have generated great interest for several industrial applications because their high specific strength and low density make them a very attractive alternative for the manufacture of various components; however, these alloys present a limitation with their hexagonal crystal structure that limits the deformation mechanisms at room temperature likewise the molding components alternatives, it is for this reason that severe plastic deformation processes have taken a huge relevance recently because these, allow high deformation rates to be applied that induce microstructural changes where the deficiency in the sliding systems is compensated with crystallographic grains reorientations or crystal twinning. The present study reports a statistical analysis of process temperature, number of passes and shear angle with respect to the shear stress in severe plastic deformation process denominated 'Equal Channel Angular Sheet Drawing (ECASD)' applied to the magnesium alloy AZ31B through Python Statsmodels libraries, additionally a Post-Hoc range test is performed using the Tukey statistical test. Statistical results show that each variable has a p-value lower than 0.05, which allows comparing the average values of shear stresses obtained, which are in the range of 7.37 MPa to 12.23 MPa, lower values in comparison to others severe plastic deformation processes reported in the literature, considering a value of 157.53 MPa as the average creep stress for AZ31B alloy. However, a higher stress level is required when the sheets are processed using a shear angle of 150°, due to a higher level of adjustment applied for the shear die of 150°. Temperature and shear passes are important variables as well, but there is no significant impact on the level of stress applied during the ECASD process. In the processing of AZ31B magnesium alloy sheets, ECASD technique is evidenced as a viable alternative in the modification of the elasto-plastic properties of this alloy, promoting the weakening of the basal texture, which means, a better response to deformation, whereby, during the manufacture of parts by drawing or stamping processes the formation of cracks on the surface can be reduced, presenting an adequate mechanical performance.

Keywords: plastic deformation, strain, sheet drawing, magnesium

Procedia PDF Downloads 109

Authors: Mohit Modi, Rajiv Kumar, Manojraj Saxena, G. Ravi Shankar

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Change detection of coastal ecosystem plays a vital role in monitoring and managing natural resources along the coastal regions. The present study mainly focuses on the decadal change in Kochi islands connecting the urban flatland areas and the coastal regions where sand deposits have taken place. With this, in view, the change detection has been monitored in the Kochi area to apprehend the urban growth and industrialization leading to decrease in the wetland ecosystem. The region lies between 76°11'19.134"E to 76°25'42.193"E and 9°52'35.719"N to 10°5'51.575"N in the south-western coast of India. The IRS LISS-IV satellite image has been processed using a rule-based algorithm to classify the LULC and to interpret the changes between 2005 & 2015. The approach takes two steps, i.e. extracting features as a single GIS vector layer using different parametric values and to dissolve them. The multi-resolution segmentation has been carried out on the scale ranging from 10-30. The different classes like aquaculture, agricultural land, built-up, wetlands etc. were extracted using parameters like NDVI, mean layer values, the texture-based feature with corresponding threshold values using a rule set algorithm. The objects obtained in the segmentation process were visualized to be overlaying the satellite image at a scale of 15. This layer was further segmented using the spectral difference segmentation rule between the objects. These individual class layers were dissolved in the basic segmented layer of the image and were interpreted in vector-based GIS programme to achieve higher accuracy. The result shows a rapid increase in an industrial area of 40% based on industrial area statistics of 2005. There is a decrease in wetlands area which has been converted into built-up. New roads have been constructed which are connecting the islands to urban areas as well as highways. The increase in coastal region has been visualized due to sand depositions. The outcome is well supported by quantitative assessments which will empower rich understanding of land use land cover change for appropriate policy intervention and further monitoring.

Keywords: land use land cover, multiresolution segmentation, NDVI, object based classification

Procedia PDF Downloads 183

Authors: Raul Guerrero, Sandro Machado, Miriam Carvalho

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Soil and aquifer pollution, caused by hydrocarbon liquid spilling, is induced by misguided operational practices and inefficient safety guidelines. According to the Environmental Brazilian Institute (IBAMA), during 2013 alone, over 472.13 m3 of diesel oil leaked into the environment nationwide for those reported cases only. Regarding the aforementioned information, there’s an indisputable need to adopt appropriate environmental safeguards specially in those areas intended for the production, treatment, transportation and storage of hydrocarbon fluids. According to Brazilian norm, ABNT-NBR 7505-1:2000, compacted soil or mineral barriers used in structural contingency levees, such as storage tanks, are required to present a maximum water permeability coefficient, k, of 1x10-6 cm/s. However, as discussed by several authors, water can not be adopted as the reference fluid to determine the site’s containment performance against organic fluids. Mainly, due to the great discrepancy observed in polarity values (dielectric constant) between water and most organic fluids. Previous studies, within this same research group, proposed an optimal range of values for the soil’s index properties for mineral barrier composition focused on organic fluid containment. Unfortunately, in some circumstances, it is not possible to encounter a type of soil with the required geotechnical characteristics near the containment site, increasing prevention and construction costs, as well as environmental risks. For these specific cases, the use of an organic product or material as an additive to enhance mineral-barrier containment performance may be an attractive geotechnical solution. This paper evaluates the effect of activated carbon (AC) content additions into a clayey soil towards hydrocarbon fluid permeability. Variables such as compaction energy, carbon texture and addition content (0%, 10% and 20%) were analyzed through laboratory falling-head permeability tests using distilled water and commercial diesel as percolating fluids. The obtained results showed that the AC with smaller particle-size reduced k values significantly against diesel, indicating a direct relationship between particle-size reduction (surface area increase) of the organic product and organic fluid containment.

Keywords: activated carbon, clayey soils, permeability, surface area

Procedia PDF Downloads 256

Authors: M. Y. Maila, H. P. Makhubele

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Roasting is one of the oldest preservation method used in foods such as nuts and seeds. It is a process by which heat is applied to dry foodstuffs without the use of oil or water as a carrier. Groundnut seeds, also known as peanuts when sun dried or roasted, are among the oldest oil crops that are mostly consumed as a snack, after roasting in many parts of South Africa. However, roasting can denature proteins, destroy amino acids, decrease nutritive value and induce undesirable chemical changes in the final product. The aim of this study, therefore, was to evaluate the effect of various roasting times on the food value of the runner groundnut seeds. A constant temperature of 160 °C and various time-intervals (20, 30, 40, 50 and 60 min) were used for roasting groundnut seeds in an oven. Roasted groundnut seeds were then cooled and milled to flour. The milled sundried, raw groundnuts served as reference. The proximate analysis (moisture, energy and crude fats) was performed and the results were determined using standard methods. The antioxidant content was determined using HPLC. Mineral (cobalt, chromium, silicon and iron) contents were determined by first digesting the ash of sundried and roasted seed samples in 3M Hydrochloric acid and then determined by Atomic Absorption Spectrometry. All results were subjected to ANOVA through SAS software. Relative to the reference, roasting time significantly (p ≤ 0.05) reduced moisture (71%–88%), energy (74%) and crude fat (5%–64%) of the runner groundnut seeds, whereas the antioxidant content was significantly (p ≤ 0.05) increased (35%–72%) with increasing roasting time. Similarly, the tested mineral contents of the roasted runner groundnut seeds were also significantly (p ≤ 0.05) reduced at all roasting times: cobalt (21%–83%), chromium (48%–106%) and silicon (58%–77%). However, the iron content was significantly (p ≤ 0.05) unaffected. Generally, the tested runner groundnut seeds had higher food value in the raw state than in the roasted state, except for the antioxidant content. Moisture is a critical factor affecting the shelf life, texture and flavor of the final product. Loss of moisture ensures prolonged shelf life, which contribute to the stability of the roasted peanuts. Also, increased antioxidant content in roasted groundnuts is essential in other health-promoting compounds. In conclusion, the overall reduction in the proximate and mineral contents of the runner groundnuts seeds due to roasting is sufficient to suggest influences of roasting time on the food value of the final product and shelf life.

Keywords: dry roasting, legume, oil source, peanuts

Procedia PDF Downloads 287

Authors: M. Warburton

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Background: Case study examining hydrotherapy for a person with DSI. A 46 year-old lady completely deaf and blind post congenital rubella syndrome. Touch becomes the primary information gathering sense to optimise function in life. Communication is achieved via tactile finger spelling and signals onto her hand and skin. Hydrotherapy may provide a suitable mobility environment and somato-sensory input to people, and especially DSI persons. Buoyancy, warmth, hydrostatic pressure, viscosity and turbulence are elements of hydrotherapy that may offer a DSI person somato-sensory input to stimulate the mechanoreceptors, thermoreceptors and proprioceptors and offer a unique hydro-therapeutic environment. Purpose: The purpose of this case study was to establish what measurable benefits could be achieved from hydrotherapy with a DSI person. Methods: Hydrotherapy was provided for 8-weeks, 2 x week, 35-minute session duration. Pool temperature 32.5 degrees centigrade. Pool length 25-metres. Each session consisted of mobility encouragement and supervision, and activities to stimulate the somato-sensory system utilising aquatic properties of buoyancy, turbulence, viscosity, warmth and hydrostatic pressure. Somato-sensory activities focused on stimulating touch and tactile exploration including objects of various shape, size, weight, contour, texture, elasticity, pliability, softness and hardness. Outcomes were measured by the Goal Attainment Scale (GAS) and included mobility distance, attendance, and timed tactile responsiveness to varying objects. Results: Mobility distance and attendance exceeded baseline expectations. Timed tactile responsiveness to varying objects also changed positively from baseline. Average scale scores were 1.00 with an overall GAS t-score of 63.69. Conclusions: Hydrotherapy can be a quantifiable physio-therapeutic option for persons with DSI. It provides a relatively safe environment for mobility and allows the somato-sensory system to be fully engaged - important for the DSI population. Implications: Hydrotherapy can be a measurable therapeutic option for a DSI person. Physiotherapists should consider hydrotherapy for DSI people. Hydrotherapy can offer unique physical properties for the DSI population not available on land.

Keywords: chronic, disability, disease, rehabilitation

Procedia PDF Downloads 356

Authors: A. Tarantino, F. Lops, G. Lopriore, G. Disciglio

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Biostimulants are known as the organic fertilizers that can be applied in agriculture in order to increase nutrient uptake, growth and development of plants and improve quality, productivity and the environmental positive impacts. The aim of this study was to test the effects of some commercial biostimulants products (Bion® 50 WG, Hendophyt ® PS, Ergostim® XL and Radicon®) on vegeto-productive behavior and qualitative characteristics of fruits of two emerging apricot cultivars (Orange Rubis® and Farbaly®). The study was conducted during the spring-summer season 2015, in a commercial orchard located in the agricultural area of Cerignola (Foggia district, Apulian region, Southern Italy). Eight years old apricot trees, cv ‘Orange Rubis’ and ‘Farbaly®’, were used. The experimental data recorded during the experimental trial were: shoot length, total number of flower buds, flower buds drop and time of flowering and fruit set. Total yield of fruits per tree and quality parameters were determined. Experimental data showed some specific differences among the biostimulant treatments. Concerning the yield of ‘Orange Rubis’, except for the Bion treatment, the other three biostimulant treatments showed a tendentially lower values than the control. The yield of ‘Farbaly’ was lower for the Bion and Hendophyt treatments, higher for the Ergostim treatment, when compared with the yield of the control untreated. Concerning the soluble solids content, the juice of ‘Farbaly’ fruits had always higher content than that of ‘Orange Rubis’. Particularly, the Bion and the Hendophyt treatments showed in both harvest values tendentially higher than the control. Differently, the four biostimulant treatments did not affect significantly this parameter in ‘Orange Rubis’. With regard to the fruit firmness, some differences were observed between the two harvest dates and among the four biostimulant treatments. At the first harvest date, ‘Orange Rubis’ treated with Bion and Hendophyt biostimulants showed texture values tendentially lower than the control. Instead, ‘Farbaly’ for all the biostimulant treatments showed fruit firmness values significantly lower than the control. At the second harvest, almost all the biostimulants treatments in both ‘Orange Rubis’ and ‘Farbaly’ cultivar showed values lower than the control. Only ‘Farbaly’ treated with Radicon showed higher value in comparison to the control.

Keywords: apricot, fruit quality, growth, organic natural fertilizer

Procedia PDF Downloads 326

Authors: Aleksandr Kalinenko, Igor Vysotskiy, Sergey Malopheyev, Sergey Mironov, Rustam Kaibyshev

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From a thermo-mechanical standpoint, friction-stir welding (FSW) represents a unique combination of very large strains, high temperature and relatively high strain rate. The material behavior under such extreme deformation conditions is not studied well and thus, the microstructural examinations of the friction-stir welded materials represent an essential academic interest. Moreover, a clear understanding of the microstructural mechanisms operating during FSW should improve our understanding of the microstructure-properties relationship in the FSWed materials and thus enables us to optimize their service characteristics. Despite extensive research in this field, the microstructural behavior of some important structural materials remains not completely clear. In order to contribute to this important work, the present study was undertaken to examine the grain structure evolution during the FSW of 6061-T6 aluminum alloy. To provide an in-depth insight into this process, the electron backscatter diffraction (EBSD) technique was employed for this purpose. Microstructural observations were conducted by using an FEI Quanta 450 Nova field-emission-gun scanning electron microscope equipped with TSL OIMTM software. A suitable surface finish for EBSD was obtained by electro-polishing in a solution of 25% nitric acid in methanol. A 15° criterion was employed to differentiate low-angle boundaries (LABs) from high-angle boundaries (HABs). In the entire range of the studied FSW regimes, the grain structure evolved in the stir zone was found to be dominated by nearly-equiaxed grains with a relatively high fraction of low-angle boundaries and the moderate-strength B/-B {112}<110> simple-shear texture. In all cases, the grain-structure development was found to be dictated by an extensive formation of deformation-induced boundaries, their gradual transformation to the high-angle grain boundaries. Accordingly, the grain subdivision was concluded to the key microstructural mechanism. Remarkably, a gradual suppression of this mechanism has been observed at relatively high welding temperatures. This surprising result has been attributed to the reduction of dislocation density due to the annihilation phenomena.

Keywords: electron backscatter diffraction, friction-stir welding, heat-treatable aluminum alloys, microstructure

Procedia PDF Downloads 236

Authors: Jianlun Zhang, Christine Lim

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Local food is one of the most attractive elements to tourists. The role of local cuisine in destination branding is very important because it is the distinctive identity that helps tourists remember the destination. The objectives of this study are: (1) Test the direct relation between the cognitive image of destination food and tourists’ intention to eat local food. (2) Examine the mediating effect of tourists’ desire to try destination food on the relationship between the cognitive image of local food and tourists’ intention to eat destination food. (3) Study the moderating effect of tourists’ perceived difficulties in finding local food on the relationship between tourists’ desire to try destination food and tourists’ intention to eat local food. To achieve the goals of this study, Macanese cuisine is selected as the destination food. Macau is located in Southeastern China and is a former colonial city of Portugal. The taste and texture of Macanese cuisine are unique because it is a fusion of cuisine from many countries and regions of mainland China. As people travel to seek authentically exotic experience, it is important to investigate if the food image of Macau leaves a good impression on tourists and motivate them to try local cuisine. A total of 449 Chinese tourists were involved in this study. To analyze the data collected, partial least square-structural equation modelling (PLS-SEM) technique is employed. Results suggest that the cognitive image of Macanese cuisine has a direct effect on tourists’ intention to eat Macanese cuisine. Tourists’ desire to try Macanese cuisine mediates the cognitive image-intention relationship. Tourists’ perceived difficulty of finding Macanese cuisine moderates the desire-intention relationship. The lower tourists’ perceived difficulty in finding Macanese cuisine is, the stronger the desire-intention relationship it will be. There are several practical implications of this study. First, the government tourism website can develop an authentic storyline about the evolvement of local cuisine, which provides an opportunity for tourists to taste the history of the destination and create a novel experience for them. Second, the government should consider the development of food events, restaurants, and hawker businesses. Third, to lower tourists’ perceived difficulty in finding local cuisine, there should be locations of restaurants and hawker stalls with clear instructions for finding them on the websites of the government tourism office, popular tourism sites, and public transportation stations in the destination. Fourth, in the post-COVID-19 era, travel risk will be a major concern for tourists. Therefore, when promoting local food, the government tourism website should post images that show food safety and hygiene.

Keywords: cognitive image of destination food, desire to try destination food, intention to eat food in the destination, perceived difficulties of finding local cuisine, PLS-SEM

Procedia PDF Downloads 189

Authors: Xianwei Zheng, Yuan Yan Tang

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Classical window Fourier transform has been widely used in signal processing, image processing, machine learning and pattern recognition. The related Gabor transform is powerful enough to capture the texture information of any given dataset. Recently, in the emerging field of graph signal processing, researchers devoting themselves to develop a graph signal processing theory to handle the so-called graph signals. Among the new developing theory, windowed graph Fourier transform has been constructed to establish a time-frequency analysis framework of graph signals. The windowed graph Fourier transform is defined by using the translation and modulation operators of graph signals, following the similar calculations in classical windowed Fourier transform. Specifically, the translation and modulation operators of graph signals are defined by using the Laplacian eigenvectors as follows. For a given graph signal, its translation is defined by a similar manner as its definition in classical signal processing. Specifically, the translation operator can be defined by using the Fourier atoms; the graph signal translation is defined similarly by using the Laplacian eigenvectors. The modulation of the graph can also be established by using the Laplacian eigenvectors. The windowed graph Fourier transform based on these two operators has been applied to obtain time-frequency representations of graph signals. Fundamentally, the modulation operator is defined similarly to the classical modulation by multiplying a graph signal with the entries in each Fourier atom. However, a single Laplacian eigenvector entry cannot play a similar role as the Fourier atom. This definition ignored the relationship between the translation and modulation operators. In this paper, a new definition of the modulation operator is proposed and thus another time-frequency framework for graph signal is constructed. Specifically, the relationship between the translation and modulation operations can be established by the Fourier transform. Specifically, for any signal, the Fourier transform of its translation is the modulation of its Fourier transform. Thus, the modulation of any signal can be defined as the inverse Fourier transform of the translation of its Fourier transform. Therefore, similarly, the graph modulation of any graph signal can be defined as the inverse graph Fourier transform of the translation of its graph Fourier. The novel definition of the graph modulation operator established a relationship of the translation and modulation operations. The new modulation operation and the original translation operation are applied to construct a new framework of graph signal time-frequency analysis. Furthermore, a windowed graph Fourier frame theory is developed. Necessary and sufficient conditions for constructing windowed graph Fourier frames, tight frames and dual frames are presented in this paper. The novel graph signal time-frequency analysis framework is applied to signals defined on well-known graphs, e.g. Minnesota road graph and random graphs. Experimental results show that the novel framework captures new features of graph signals.

Keywords: graph signals, windowed graph Fourier transform, windowed graph Fourier frames, vertex frequency analysis

Procedia PDF Downloads 341

Authors: Samaneh Mashayekhi

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Cream (whipped cream) is one of the dairy products that can be used in desserts, pastries, cakes, and ice creams. In this product, some parameters such as taste and flavor, quality stability, whipping ability, and stability of foam after whipping are very important. The objective of this study is applicable of Farsi gum and sodium caseinate in 3 biopolymer ratios (1:1, 1:2, and 2:1) and 0.15, 0.30, and 0.45 %wt. concentrations in whipped cream formulation. Sample without hydrocolloids was considered as a control. Before whipping, viscosity of all creams was increased continuously with increasing shear rate. In addition, the viscosity was increased with the increasing hydrocolloids addition (in constant shear rate). Microscopic observations showed that polydispersity of systems before whipping. Overrun of F, FC11, and FC21 samples were increased (with increasing total hydrocollid concentration 0.15 to 0.30 % wt.); then decreased this parameter with increasing to 0.45 % wt. concentration. However, mean comparison of FC12 samples overrun showed that this value was increased with increasing total hydrocolloids concentration. 0.45FC21 sample had significantly (P<0.05) highest overrun (118.44±9.11). Synersis of whipped cream samples are reduced with hydrocolloid addition. B sample had significantly (P<0.05) highest serum separation (16.66±0.80%), and 0.45FC12 had a low one (5.94±0.19%) in compered with others synersis. Mean comparison of hardness and adhesiveness of whipped cream revealed that Farsi gum addition alone and in combination with sodium caseinate increased the previous textural characteristics. Results exhibited that 0.4FG12 had significantly (P<0.05) highest hardness (267.00±18.38 g).Mean comparison of droplet size of cream sample before whipping displaced that hydrocolloid addition had no significant effect (P>0.05), and mean droplet size of the samples ranged between 1.93-2.16 µm. Generally, the mean droplet size of whipped cream increased after whipping with increasing hydrocolloid concentration (0.15-0.45 % wt.). Color parameter analysis showed that Farsi gum addition alone and in combination with sodium caseinate had no significant effect (P>0.05) on these parameters (Lightness, Redness, and Yellowness). Based on sensory evaluation results, appearance, color, flavor, and taste of whipped creams not influenced by hydrocolloids addition; but 0.45FC12 sample had higher value. Based on the above results, Farsi gum had suggested to potential application in a whipped cream formulation; however, further research need to foundingof their functionality.

Keywords: whipped cream, farsi gum, sodium caseinate, overrun, droplet size, texture analysis, sensory evaluation

Procedia PDF Downloads 98

Authors: Cecile Meier, Drago Diaz Aleman, Itahisa Perez Conesa, Jose Luis Saorin Perez, Jorge De La Torre Cantero

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In this work, two ways of creating small-sized metal sculptures are proposed: the first by means of microcasting and the second by electroforming from models printed in 3D using an FDM (Fused Deposition Modeling‎) printer or using a DLP (Digital Light Processing) printer. It is viable to replace the wax in the processes of the artistic foundry with 3D printed objects. In this technique, the digital models are manufactured with resin using a low-cost 3D FDM printer in polylactic acid (PLA). This material is used, because its properties make it a viable substitute to wax, within the processes of artistic casting with the technique of lost wax through Ceramic Shell casting. This technique consists of covering a sculpture of wax or in this case PLA with several layers of thermoresistant material. This material is heated to melt the PLA, obtaining an empty mold that is later filled with the molten metal. It is verified that the PLA models reduce the cost and time compared with the hand modeling of the wax. In addition, one can manufacture parts with 3D printing that are not possible to create with manual techniques. However, the sculptures created with this technique have a size limit. The problem is that when printed pieces with PLA are very small, they lose detail, and the laminar texture hides the shape of the piece. DLP type printer allows obtaining more detailed and smaller pieces than the FDM. Such small models are quite difficult and complex to melt using the lost wax technique of Ceramic Shell casting. But, as an alternative, there are microcasting and electroforming, which are specialized in creating small metal pieces such as jewelry ones. The microcasting is a variant of the lost wax that consists of introducing the model in a cylinder in which the refractory material is also poured. The molds are heated in an oven to melt the model and cook them. Finally, the metal is poured into the still hot cylinders that rotate in a machine at high speed to properly distribute all the metal. Because microcasting requires expensive material and machinery to melt a piece of metal, electroforming is an alternative for this process. The electroforming uses models in different materials; for this study, micro-sculptures printed in 3D are used. These are subjected to an electroforming bath that covers the pieces with a very thin layer of metal. This work will investigate the recommended size to use 3D printers, both with PLA and resin and first tests are being done to validate use the electroforming process of microsculptures, which are printed in resin using a DLP printer.

Keywords: sculptures, DLP 3D printer, microcasting, electroforming, fused deposition modeling

Procedia PDF Downloads 135

Authors: Shakila N. Senarath, Dinesh Asanka, Janaka Wijayanayake

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The necessity of cosmetic products is arising to fulfill consumer needs of personality appearance and hygiene. A cosmetic product consists of various chemical ingredients which may help to keep the skin healthy or may lead to damages. Every chemical ingredient in a cosmetic product does not perform on every human. The most appropriate way to select a healthy cosmetic product is to identify the texture of the body first and select the most suitable product with safe ingredients. Therefore, the selection process of cosmetic products is complicated. Consumer surveys have shown most of the time, the selection process of cosmetic products is done in an improper way by consumers. From this study, a content-based system is suggested that recommends cosmetic products for the human factors. To such an extent, the skin type, gender and price range will be considered as human factors. The proposed system will be implemented by using Machine Learning. Consumer skin type, gender and price range will be taken as inputs to the system. The skin type of consumer will be derived by using the Baumann Skin Type Questionnaire, which is a value-based approach that includes several numbers of questions to derive the user’s skin type to one of the 16 skin types according to the Bauman Skin Type indicator (BSTI). Two datasets are collected for further research proceedings. The user data set was collected using a questionnaire given to the public. Those are the user dataset and the cosmetic dataset. Product details are included in the cosmetic dataset, which belongs to 5 different kinds of product categories (Moisturizer, Cleanser, Sun protector, Face Mask, Eye Cream). An alternate approach of TF-IDF (Term Frequency – Inverse Document Frequency) is applied to vectorize cosmetic ingredients in the generic cosmetic products dataset and user-preferred dataset. Using the IF-IPF vectors, each user-preferred products dataset and generic cosmetic products dataset can be represented as sparse vectors. The similarity between each user-preferred product and generic cosmetic product will be calculated using the cosine similarity method. For the recommendation process, a similarity matrix can be used. Higher the similarity, higher the match for consumer. Sorting a user column from similarity matrix in a descending order, the recommended products can be retrieved in ascending order. Even though results return a list of similar products, and since the user information has been gathered, such as gender and the price ranges for product purchasing, further optimization can be done by considering and giving weights for those parameters once after a set of recommended products for a user has been retrieved.

Keywords: content-based filtering, cosmetics, machine learning, recommendation system

Procedia PDF Downloads 134

Authors: Reenu Yadav, Abhay Asthana, S. K. Yadav

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Purpose: The aim of the present work was to develop an oral gel for brushing with an antimicrobial activity which will cure/protect from various periodontal diseases such as periodontitis, gingivitis, and pyorrhea. Methods: Plant materials procured from local suppliers, extracted and standardized. Screening of antimicrobial activity was carried out with the help of disk diffusion method. The gel was formulated by dried extracts of Beautea monosperma and Cordia obliquus. Gels were evaluated on various parameters and standardization of the formulation was performed. The release of drugs was studied in pH 6.8 using a mastication device.Total phenolic and flavonoid contents were estimated by folin-Ciocalteu and aluminium chloride method, and stability studies were performed (40°C and RH 75% ± 5% for 90 days) to assess the effect of temperature and humidity on the concentration of phenolic and flavonoid contents. The results of accelerated stability conditions were compared with that of samples kept at controlled conditions (RT). The control samples were kept at room temperature (25°C, 35% RH for 180 days). Results: Results are encouraging; extracts possess significant antimicrobial activity at very low concentration (15µg/disc, 20µg/disc and 15 µg/ disc) on oral pathogenic bacteria. The formulation has optimal characteristics, as well as has a pleasant appearance, fragrance, texture, and taste, is highly acceptable by the volunteers. The diffusion coefficient values ranged from 0.6655 to 0.9164. Since the R values of korsmayer papas were close to 1, Drug release from formulation follows matrix diffusion kinetics. Hence, diffusion was the mechanism of the drug release. Formulation follows non-Fickian transport mechanism. Most Formulations released 50 % of their contents within 25-30 minutes. Results obtained from the accelerated stability studies are indicative of a slight reduction in flavonoids and phenolic contents with time on long time storage. When measured degradation under ambient conditions, degradation was significantly lower than in accelerated stability study. Conclusion: Plant extracts possess compounds with antimicrobial properties can be used as. Developed formulation will cure/protect from various periodontal diseases. Further development and evaluations oral gel including the isolated compounds on the commercial scale and their clinical and toxicological studies are the future challenges.

Keywords: herbal gel, dental care, ambient conditions, commercial scale

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Authors: Sunita Boro, Saurabh Kumar Dixit

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Terroir, an intricate fusion of geography, climate, soil, and human expertise, has long been acknowledged as a defining factor in the character of wines and foods. This research embarks on an exploration of terroir's profound influence on gastronomic tourism, shedding light on the intricate interplay between the physical environment and culinary artistry. Delving into the intricate science of terroir, we scrutinize its role in shaping the sensory profiles of wines and foods, emphasizing the profound impact of specific regions on flavor, aroma, and texture. We deploy a multifaceted methodology, amalgamating sensory analysis, chemical profiling, geographical information systems, and qualitative interviews to unearth the nuanced nuances of terroir expression. Through an exhaustive review of the literature, we elucidate the historical roots of terroir, unveil the intricate cultural dimensions shaping it, and provide a comprehensive examination of prior studies in the field. Our findings underscore the pivotal role of terroir in promoting regional identities, enhancing the economic viability of locales, and attracting gastronomic tourists. The paper also dissects the marketing strategies employed to promote terroir-driven food and wine experiences. We elucidate the utilization of storytelling, branding, and collaborative endeavors in fostering a robust terroir-based tourism industry. This elucidates both the potential for innovation and the challenges posed by oversimplification or misrepresentation of terroir. Our research spotlights the intersection of terroir and sustainability, emphasizing the significance of environmentally conscious practices in terroir-driven productions. We discern the harmonious relationship between sustainable agriculture, terroir preservation, and responsible tourism, encapsulating the essence of ecological integrity in gastronomic tourism. Incorporating compelling case studies of regions and businesses excelling in the terroir-based tourism realm, we offer in-depth insights into successful models and strategies, with an emphasis on their replicability and adaptability to various contexts. Ultimately, this paper not only contributes to the scholarly understanding of terroir's role in the world of food and wine tourism but also provides actionable recommendations for stakeholders to leverage terroir's allure, preserve its authenticity, and foster sustainable and enriching culinary tourism experiences.

Keywords: terroir, food tourism, wine tourism, sustainability

Procedia PDF Downloads 60