Search results for: flat bread

Authors: A. Hematian Sourki, F. Tabatabaei Yazdi, M. Ghiafeh Davoodi, S.A. Mortazavi, M. Karimi, S.H. Razavizadegan Jahromi, A. Pourfarzad

Abstract:

This study investigated the use of modified atmosphere packaging (MAP) and different packaging to extend the shelf life of Barbari flat bread. Three atmospheres including 70%CO2 and 30%N2, 50% CO2 and 50%N2 and a normal air as control were used. The bread samples were packaged in three type pouches. The shelf life was determined by appearance of mold and yeast (M +Y) in Barbari bread samples stored at 25 ± 1°C and 38 ± 2% relative humidity. The results showed that it is possible to prolong the shelf life of Barbari bread from four days to about 21 days by using modified atmosphere packaging with high carbon dioxide concentration and high-barrier laminated and vacuum bags packages. However, the hardness of samples kept in MAP increase significantly by increase of carbon dioxide concentration. The correlation coefficient (r) between headspace CO2 concentration and hardness was 0.997, 0.997 and 0.599 for A, B and C packaging respectively. High negative correlation coefficients were found between the crumb moisture and the hardness values in various packaging. There were significant negative correlation coefficients between sensory parameters and hardness of texture.

Keywords: modified atmosphere packaging, flat bread, Iranian bread, staling, correlation.

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Authors: Tatjana Rakcejeva, Lija Dukalska, Olga Petrova, Dace Klava, Emils Kozlinskis, Martins Sabovics

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this study was carried out to investigate the changes in quality parameters of rye bread packaged in different polymer films during convection air-flow thermal treatment process. Whole loafs of bread were placed in polymer pouches, which were sealed in reduced pressure air ambiance, bread was thermally treated in at temperature +(130; 140; and 150) ± 5 ºC within 40min, as long as the core temperature of the samples have reached accordingly +80±1 ºC. For bread packaging pouches were used: anti-fog Mylar®OL12AF and thermo resistant combined polymer material. Main quality parameters was analysed using standard methods: temperature in bread core, bread crumb and crust firmness value, starch granules volume and microflora. In the current research it was proved, that polymer films significantly influence rye bread quality parameters changes during thermal treatment. Thermo resistant combined polymer material film could be recommendable for packaged rye bread pasteurization, for maximal bread quality parameter keeping.

Keywords: bread, thermal treatment, bread crumb, bread crust, starch granule's volume.

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Authors: Ahmed M. S. Hussein, Sahar Y. Al-Okbi

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In the present research, whole meal barley flour (WBF) was supplemented with gelatinized corn flour (GCF) in 0 and 30%. Whole meal wheat flour (WWF) was mixed with defatted rice bran (DRB) to produce 0, 20, 25, and 30% replacement levels. Rheological properties of dough were studied. Thermal properties and starch crystallinity of flours were evaluated. Flat bread, balady bread and pie were prepared from the different flour blends. The different bakeries were sensory evaluated. Color of raw materials and crust of bakery products were determined. Nutrients contents of raw flours and food products were assessed. Results showed that addition of GCF to WBF increased the viscosity and falling number of the produced dough. Water absorption, dough development time and dough stability increased with increasing the level of DRB in dough while, weakening and mixing tolerance index decreased. Extensibility and energy decreased, while, resistance to extension increased as DRB level increased. Gelatinized temperature of WWF, WBF, GCF, and DRB were 13.26, 35.09, 28.33, and 39.63, respectively. Starch crystallinity was affected when DRB was added to WWF. The highest protein content was present in balady bread made from 70% WWF and 30% DRB. The highest calcium, phosphorus, and potassium levels were present in products made from 100% WBF. Sensory attributes of the products were slightly affected by adding DRB and GCF. Conclusion: Addition of DRB or GCF to WWF or WBF, respectively affect the physical, chemical, rheological and sensory properties of balady bread, flat bread, and pie while improved their nutritive values.

Keywords: Bakeries, rheological properties, chemical and sensory attributes, flour thermal properties and starch crystallinity.

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Authors: Laila Ozola, Evita Straumite, Ruta Galoburda, Dace Klava

Abstract:

Celiac disease is an immune-mediated disease, triggered in genetically susceptible individuals by ingested gluten from wheat, rye, barley and other closely related cereal grains. The only effective treatment is a strict gluten free diet for life. Latvian producers do not offer gluten-free products. In this research, use of extruded maize flour was tested for substituting rice, maize or buckwheat flour in gluten-free bread formulations at different ratios. Also the influence of extruded maize flour on the quality parameters of gluten-free bread was investigated. The aim of research was to study the influence of extruded maize flour on gluten-free bread quality. Addition of extruded maize flour affect gluten-free bread crumb color, structure of crumb, weight loss and dry off of bread.

Keywords: extruded maize flour, gluten-free bread, quality

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Authors: E. Siemianowska, K.A. Skibniewska, M. Warechowska, M.F. Jędrzejczak, J. Tyburski

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The article contains results of the flour and bread quality assessment from the grains of spring spelt, also called as an ancient wheat. Spelt was cultivated on heavy and medium soils observing principles of organic farming. Based on flour and bread laboratory studies, as well as laboratory baking, the technological usefulness of studied flour has been determined. These results were referred to the standard derived from common wheat cultivated in the same conditions. Grain of spring spelt is a good raw material for manufacturing bread flour, from which to get high-quality bakery products, but this is strictly dependent on the variety of ancient wheat.

Keywords: Bread, dark flour, wholemeal, flour quality, spelt

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Authors: Mardiana Ahamad Zabidi, Akmalluddin Md. Yunus

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Soursop (Anona muricata) is one of the underutilized tropical fruits containing nutrients, particularly dietary fibre and antioxidant properties that are beneficial to human health. This objective of this study is to investigate the feasibility of matured soursop pulp flour (SPF) to be substituted with high-protein wheat flour in bread. Bread formulation was substituted with different levels of SPF (0%, 5%, 10% and 15%). The effect on physicochemical properties and sensory attributes were evaluated. Higher substitution level of SPF resulted in significantly higher (p<0.05) fibre, protein and ash content, while fat and carbohydrate content reduced significantly (p<0.05). FESEM showed that the bread crumb surface of control and 5% SPF appeared to distribute evenly and coalesced by thin gluten film. However, higher SPF substitution level in bread formulation exhibited a deleterious effect by formation of discontinuous gluten network. For texture profile analysis, 5% SPF bread resulted in the lowest value of hardness. The score of sensory evaluation showed that 5% SPF bread received good acceptability and is comparable with control bread.

Keywords: Bread, Physicochemical properties, Scanning electron microscopy (SEM), Sensory attributes, Soursop pulp flour.

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Authors: Florence Uchendu, Tola Atinmo

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Nigerian bread is baked with vitamin A fortified wheat flour. Study aimed at determining its contribution to preschoolers- vitamin A nutriture. A cross-sectional/experimental study was carried out in four poor-urban Local Government Areas (LGAs) of Metropolitan Lagos, Nigeria. A pretested food frequency questionnaire was administered to randomly selected mothers of 1600 preschoolers (24-59 months). Retinyl Palmitate content of fourteen bread samples randomly collected from bakeries in all LGAs was analyzed at 0 and 5 days at 25oC using High Performance Liquid Chromatography. Data analysis was done at p<.05. Mean total intake of vitamin A from bread was 220.40μgRAE (733.94±775.68i.u). Bread contributed 6.5–178.4% of preschoolers RDA (1333i.u/400μgRAE). Mean contribution to vitamin A intake was 55.06±58.18%. Strong statistical significant relationship existed between total vitamin A intake and % RDA which was directly proportional (p<.01). Result indicates that bread made an important contribution towards vitamin A intake in poor-urban Lagosian preschoolers.

Keywords: Bread, dietary intake, Lagos metropolis, preschoolers

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Authors: P. Konvalina, I. Capouchová, Z. Stehno

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The organic farmers use wider range of crop varieties than the conventional farming. Bread wheat is the most favorite and the most common food crop. The organic bread wheat is usually of worse technological quality. Therefore, it is supposed to be an attractive alternative to the hulled wheat species (einkorn, emmer wheat and spelt). Twenty-five hulled bread wheat varieties and control bread wheat ones were grown on the certified organic parcel in České Budějovice (the Czech Republic) between 2009 and 2012. Their baking quality was measured and evaluated with standard methods, and in accordance with ICC. The results have shown that the grain of hulled wheat varieties contain a lot of proteins in grains (up to 18 percent); even the organic hulled bread wheat varieties are characterized by such good baking quality. Einkorn and emmer wheat are of worse technological quality of proteins (low values of gluten index and Zeleny test), which is a disadvantage of these two wheat species. On the other hand, spelt wheat is of better technological quality and is similar to the control bread wheat varieties. Mixtures consisting of bread wheat, among others, are considered good alternatives; they may contribute to wider range of use of the hulled wheat species. It is one of the possibilities which may increase the proportion of proteins in bread wheat grains; the nutrition-rich hulled wheat grains may be also used in such way at the same time.

Keywords: Baking quality, organic farming, einkorn, emmer wheat, spelt.

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Authors: Mónika Bartalné-Berceli, Eszter Izsó, Szilveszter Gergely, András Salgó

Abstract:

Presently a significant portion of the Earth's population does not have access to healthy food. Either because they cannot afford it or because they do not know which one are they. The aim of the VII th Framework Chance project (Nr. 266331) supported by the European Union has been to develop relatively cheap food with favourable nutritional value and it should have acceptable quality for consumers. As one task of the project we manufactured bread products as a basic food. We examined the enrichment of bread products with four kinds of bran, with a special milling product of grain industry (aleurone-rich flour) and with a soy-based sprouted additive. The applied concentration of the six mentioned additives has been optimized and the physical properties of the bread products were monitored. The weight/density of the enriched breads increased a bit, however the volume and height decreased slightly compared to the corresponding data of the control bread. The optimized composition of the final product is favourably affected by these additives having highly preferred composition from nutritional point of view.

Keywords: Aleurone-rich flour, Brans, Bread products, Sprouted soybean, YASO.

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Authors: E. Soboleva, E. Sergachyova, S. G. Davydenko, T. V. Meledina

Abstract:

Problem of food preservation is extremely important for mankind. Viscous damage ("illness") of bread results from development of Bacillus spp. bacteria. High temperature resistant spores of this microorganism are steady against 120°C) and remain in bread during pastries, potentially causing spoilage of the final product. Scientists are interested in further characterization of bread spoiling Bacillus spp. species. Our aim was to find weather yeast Saccharomyces cerevisiae strains that are able to produce natural antimicrobial killer factor can preserve bread illness. By diffusion method, we showed yeast antagonistic activity against spore-forming bacteria. Experimental technological parameters were the same as for bakers' yeasts production on the industrial scale. Risograph test during dough fermentation demonstrated gas production. The major finding of the study was a clear indication of the presence of killer yeast strain antagonistic activity against rope in bread causing bacteria. After demonstrating antagonistic effect of S. cerevisiae on bacteria using solid nutrient medium, we tested baked bread under provocative conditions. We also measured formation of carbon dioxide in the dough, dough-making duration and quality of the final products, when using different strains of S. cerevisiae. It is determined that the use of yeast S. cerevisiae RCAM 01730 killer strain inhibits appearance of rope in bread. Thus, natural yeast antimicrobial killer toxin, produced by some S. cerevisiae strains is an anti-rope in bread protector.

Keywords: Bakers' yeasts, rope in bread, Saccharomyces cerevisiae.

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Authors: Jianmin Xing Wei Shao

Abstract:

Let R be a ring and n a fixed positive integer, we investigate the properties of n-strongly Gorenstein projective, injective and flat modules. Using the homological theory , we prove that the tensor product of an n-strongly Gorenstein projective (flat) right R -module and projective (flat) left R-module is also n-strongly Gorenstein projective (flat). Let R be a coherent ring ,we prove that the character module of an n -strongly Gorenstein flat left R -module is an n-strongly Gorenstein injective right R -module . At last, let R be a commutative ring and S a multiplicatively closed set of R , we establish the relation between n -strongly Gorenstein projective (injective , flat ) R -modules and n-strongly Gorenstein projective (injective , flat ) S−1R-modules. All conclusions in this paper is helpful for the research of Gorenstein dimensions in future.

Keywords: Commutative ring, n-strongly Gorenstein projective, n-Strongly Gorenstein injective, n-strongly Gorenstein flat, S-ring.

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Authors: Pakkinee Chitsakul

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In this article, we would like to show that there is no cut point of any point in a plane, but there exists the cut locus of a point in a flat torus. By the results, we would like to determine the structure of cut locus of a flat torus.

Keywords: Cut locus, flat torus, geodesics.

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Authors: Mohamed A. Ahmed, Lydia J. Campbell

Abstract:

The fortified of soft wheat flour with cowpea flour in bread making was investigated. The Soft wheat flour (SWF) was substituted by cowpea flour at levels of 5, 15 and 20%. The protein content of composite breads ranged from 6.1 – 9.9%. Significant difference was observed in moisture, protein and crude fibre contents of control (wheat bread) and composite bread at 5% addition of cowpea. Water absorption capacities of composite flours increased with increasing levels of cowpea flour in the blend. The specific loaf volume decreased significantly with increased cowpea content of blends. The overall acceptability of the 5% cowpea flour content of composite bread was not significantly different from the control (Soft Wheat-bread) but there is significantly different with increasing the levels of cowpea flour in the blend more than 5%.

Keywords: Cowpea flour, wheat flour, baking properties, sensory quality.

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Authors: A. E. El-Ahmady, M. Abu-Saleem

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The purpose of this paper is to give a combinatorial characterization and construct representations of the chaotic fundamental groups of the chaotic submanifolds of chaotic flat space by using some geometrical transformations. The chaotic homotopy groups of the limit folding for chaotic flat space are presented. The chaotic fundamental groups of some types of chaotic geodesics in chaotic flat space are deduced.

Keywords: Chaotic flat space, Chaotic folding, Chaotic retractions, Chaotic fundamental groups.

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Authors: Jianmin Xing, Rufeng Xing

Abstract:

In this paper we study some properties of GC-projective, injective and flat modules, where C is a semidualizing module and we discuss some connections between GC-projective, injective and flat modules , and we consider these properties under change of rings such that completions of rings, Morita equivalences and the localizations.

Keywords: Semidualizing module, C-projective(injective, flat), GC-projective (injective, flat), Commutative ring; Localizations .

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Authors: Paula M. R. Correia, Marta Gonzaga, Luis M. Batista, Luísa Beirão-Costa, Raquel F. P. Guiné

Abstract:

The purpose of the present work was to develop an innovative food product with good textural and sensorial characteristics. The product, a new type of bread, was prepared with wheat (90%) and lupin (10%) flours, without the addition of any conservatives. Several experiences were also done to find the most appropriate proportion of lupin flour. The optimized product was characterized considering the rheological, physical-chemical and sensorial properties. The water absorption of wheat flour with 10% of lupin was higher than that of the normal wheat flours, and Wheat Ceres flour presented the lower value, with lower dough development time and high stability time. The breads presented low moisture but a considerable water activity. The density of bread decreased with the introduction of lupin flour. The breads were quite white, and during storage the colour parameters decreased. The lupin flour clearly increased the number of alveolus, but the total area increased significantly just for the Wheat Cerealis bread. The addition of lupin flour increased the hardness and chewiness of breads, but the elasticity did not vary significantly. Lupin bread was sensorially similar to wheat bread produced with WCerealis flour, and the main differences are the crust rugosity, colour and alveolus characteristics.

Keywords: Lupin flour, physical-chemical properties, sensorial analysis, wheat flour.

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Authors: N. Phattanakulkaewmorie, T. Paseephol, A.Moongngarm

Abstract:

This study investigated the effect of germination on chemical compositions, physio-chemical properties of malted (germinated) red sorghum flours and evaluated characteristics of gluten free breads from sorghum flour. Results showed that germinated sorghum flour had higher amylase activity, swelling power and solubility at 95°C, but lower in the peak, break down, final and set back viscosities than ungerminated sample (p≤0.05). Five gluten free breads made from sorghum flour blends, with different ratios of ungerminated and germinated sorghum flour, were compared for the physical properties with those made from wheat flour. Crumb hardness, cohesiveness, gumminess and chewiness of sorghum breads were found significantly higher than those of wheat bread. With increasing of ungerminated flour proportion, the bread hardness increased while the cohesiveness declined. Sorghum breads appeared red to human eyes with a*values of 10.41-15.77.Their crust and crumb colors differed significantly from those of wheat bread.

Keywords: Flour, germination, gluten free bread, sorghum.

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Authors: Hamidreza Bayat, Arash Mirabdolah Lavasani, Meysam Bolhasani, Sajad Moosavi

Abstract:

Flow around a flat tube is studied numerically. Reynolds number is defined base on equivalent circular tube and it is varied in range of 100 to 300. Equations are solved by using finite volume method and results are presented in form of drag and lift coefficient. Results show that drag coefficient of flat tube is up to 66% lower than circular tube with equivalent diameter. In addition, by increasing l/D from 1 to 2, the drag coefficient of flat tube is decreased about 14-27%.

Keywords: Laminar flow, flat-tube, drag coefficient, cross-flow, heat exchanger.

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Authors: M. Raciti Castelli, P. Cioppa, E. Benini

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This paper presents a CFD analysis of the flow around a 30° inclined flat plate of infinite span. Numerical predictions have been compared to experimental measurements, in order to assess the potential of the finite volume code of determining the aerodynamic forces acting on a flat plate invested by a fluid stream of infinite extent. Several turbulence models and spatial node distributions have been tested and flow field characteristics in the neighborhood of the flat plate have been numerically investigated, allowing the development of a preliminary procedure to be used as guidance in selecting the appropriate grid configuration and the corresponding turbulence model for the prediction of the flow field over a twodimensional inclined plate.

Keywords: CFD, lift, drag, flat plate

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Authors: Z. Didar, A. Pourfarzad, M. H. Haddad Khodaparast

Abstract:

Nowadays, consumption of whole flours and flours with high extraction rate is recommended, because of their high amount of fibers, vitamins and minerals. Despite nutritional benefits of whole flour, concentration of some undesirable components such as phytic acid is higher than white flour. In this study, effect of several lactic acid bacteria sourdough on Toast bread is investigated. Sourdough from lactic acid bacteria (Lb. plantarum, Lb. reuteri) with different dough yield (250 and 300) is made and incubated at 30°C for 20 hour, then added to dough in the ratio of 10, 20 and 30% replacement. Breads that supplemented with Lb. plantarum sourdough had lower phytic acid. Higher replacement of sourdough and higher DY cause higher decrease in phytic acid content. Sourdough from Lb. plantarum, DY = 300 and 30% replacement cause the highest decrease in phytic acid content (49.63 mg/100g). As indicated by panelists, Lb. reuteri sourdough can present the greatest effect on overall quality score of the breads. DY reduction cause a decrease in bread quality score. Sensory score of Toast bread is 81.71 in the samples that treated with Lb. reuteri sourdough with DY = 250 and 20% replacement.

Keywords: Phytic Acid, Sourdough, Toast Bread, Whole Wheat Flour, Lactic Acid Bacteria.

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Authors: Sandra Muizniece-Brasava, Lija Dukalska, Irisa Murniece, Ilona Dabina-Bicka, Emils Kozlinskis, Svetlana Sarvi, Ralfs Santars, Anna Silvjane

Abstract:

The research object was wheat bread. Experiments were carried out at the Faculty of Food Technology of the Latvia University of Agriculture. An active packaging in combination with modified atmosphere (MAP, CO2 60% and N2 40%) was examined and compared with traditional packaging in air ambiance. Polymer Multibarrier 60, PP and OPP bags were used. Influence of iron based oxygen absorber in sachets of 100 cc obtained from Mitsubishi Gas Chemical Europe Ageless® was tested on the quality during the shelf of wheat bread. Samples of 40±4 g were packaged in polymer pouches (110 mm x 120 mm), hermetically sealed by MULTIVAC C300 vacuum chamber machine, and stored in room temperature +21.0±0.5 °C. The physiochemical properties – weight losses, moisture content, hardness, pH, colour, changes of atmosphere content (CO2 and O2) in headspace of packs, and microbial conditions were analysed before packaging and in the 7th, 14th, 21st and 28th days of storage.

Keywords: Active packaging, wheat bread, shelf life.

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Authors: Manjunath M. S., K. Vasudeva Karanth, N. Yagnesh Sharma

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It is well known that surface enhancements play an important role in augmenting the thermal performance of flat plate solar collector. In this paper, an attempt is made to explain in a comparative way the effect of surface geometry of solar collector having dimple geometry with that of a flat plate solar collector of the same size. A CFD analysis was carried out for the two cases, subjected to a constant heat flux of 600W/m2 and 1000W/m2. It can be inferred from the study that the absorber plate temperature shows a rise of average surface temperature of about 50C for the dimple solar collector when compared to a flat plate solar collector. Most importantly, the average exit water temperature shows a marked improvement of about 5.50C for a dimple solar collector as compared to that of a flat plate solar collector.

Keywords: CFD, dimple-collector, flat-plate-collector, surface-enhancement, thermal-performance.

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Authors: Hamidreza Bayat, Arash Mirabdolah Lavasani, Meysam Bolhasani, Sajad Moosavi

Abstract:

Heat transfer from flat tube is studied numerically. Reynolds number is defined base on equivalent circular tube which is varied in range of 100 to 300. In these range of Reynolds number flow is considered to be laminar, unsteady, and incompressible. Equations are solved by using finite volume method. Results show that increasing l/D from 1 to 2 has insignificant effect on heat transfer and Nusselt number of flat tube is slightly lower than circular tube. However, thermal-hydraulic performance of flat tube is up to 2.7 times greater than circular tube.

Keywords: Laminar flow, flat tube, convective heat transfer, heat exchanger.

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Authors: Behnam Shirkhanghah, Vahid Shahbaznejhad-Fard, Houshyar Eimani-Kalesar, Babak Pahlevan

Abstract:

Flat double-layer grid is from category of space structures that are formed from two flat layers connected together with diagonal members. Increased stiffness and better seismic resistance in relation to other space structures are advantages of flat double layer space structures. The objective of this study is assessment and calculation of Behavior factor of flat double layer space structures. With regarding that these structures are used widely but Behavior factor used to design these structures against seismic force is not determined and exact, the necessity of study is obvious. This study is theoretical. In this study we used structures with span length of 16m and 20 m. All connections are pivotal. ANSYS software is used to non-linear analysis of structures.

Keywords: Behavior factor, Double-layer, Intensified resistance, Non-linear analysis

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Authors: Marco Raciti Castelli, Paolo Cioppa, Ernesto Benini

Abstract:

This paper presents a CFD analysis of the flow field around a thin flat plate of infinite span inclined at 90° to a fluid stream of infinite extent. Numerical predictions have been compared to experimental measurements, in order to assess the potential of the finite volume code of determining the aerodynamic forces acting on a bluff body invested by a fluid stream of infinite extent. Several turbulence models and spatial node distributions have been tested. Flow field characteristics in the neighborhood of the flat plate have been investigated, allowing the development of a preliminary procedure to be used as guidance in selecting the appropriate grid configuration and the corresponding turbulence model for the prediction of the flow field over a two-dimensional vertical flat plate.

Keywords: CFD, vertical flat plate, aerodynamic force

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Authors: Fatema-Tuz-Zahura, Raquib Ahsan

Abstract:

Punching shear failure is usually the governing failure mode of flat plate structures. Punching failure is brittle in nature which induces more vulnerability to this type of structure. In the present study, a 3D finite element model of a flat plate with low reinforcement ratio and without any transverse reinforcement has been developed. Punching shear stress and the deflection data were obtained on the surface of the flat plate as well as through the thickness of the model from numerical simulations. The obtained data were compared with the experimental results. Variation of punching stress with respect to deflection as obtained from numerical results is found to be in good agreement with the experimental results; the range of variation of punching stress is within 5%. The numerical simulation shows an early and gradual onset of nonlinearity, whereas the same is late and abrupt as observed in the experimental results. The range of variation of punching stress for different slab thicknesses between experimental and numerical results is less than 15%. The developed numerical model is useful to complement available punching test series performed in the past. The results obtained from the numerical model will be helpful for designing retrofitting schemes of flat plates.

Keywords: Flat plate, finite element model, punching shear, reinforcement ratio.

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Authors: Assal E. Haddad

Abstract:

Food waste samples from Irbid were collected from 5 different sources for 12 weeks to characterize their composition in terms of four food categories; rice, meat, fruits and vegetables, and bread. Average food type compositions were 39% rice, 6% meat, 34% fruits and vegetables, and 23% bread. Methane yield was also measured for all food types and was found to be 362, 499, 352, and 375 mL/g VS for rice, meat, fruits and vegetables, and bread, respectively. A representative food waste sample was created to test the actual methane yield and compare it to calculated one. Actual methane yield (414 mL/g VS) was greater than the calculated value (377 mL/g VS) based on food type proportions and their specific methane yield. This study emphasizes the effect of the types of food and their proportions in food waste on the final biogas production. Findings in this study provide representative methane emission factors for Irbid’s food waste, which represent as high as 68% of total Municipal Solid Waste (MSW) in Irbid, and also indicate the energy and economic value within the solid waste stream in Irbid.

Keywords: Food waste, solid waste management, anaerobic digestion, methane yield.

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Authors: Shams-ul-Islam, Raheela Manzoor, Zhou Chao Ying

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A two-dimensional numerical study for flow past a square cylinder in presence of flat plate both at upstream and downstream position is carried out using the single-relaxation-time lattice Boltzmann method for gap spacing 0.5 and 1. We select Reynolds numbers from 80 to 200. The wake structure mechanism within gap spacing and near wake region, vortex structures around and behind the main square cylinder in presence of flat plate are studied and compared with flow pattern around a single square cylinder. The results are obtained in form of vorticity contour, streamlines, power spectra analysis, time trace analysis of drag and lift coefficients. Four different types of flow patterns were observed in both configurations, named as (i) Quasi steady flow (QSF), (ii) steady flow (SF), (iii) shear layer reattachment (SLR), (iv) single bluff body (SBB). It is observed that upstream flat plate plays a vital role in significant drag reduction. On the other hand, rate of suppression of vortex shedding is high for downstream flat plate case at low Reynolds numbers. The reduction in mean drag force and root mean square value of drag force for upstream flat plate case are89.1% and 86.3% at (Re, g) = (80, 0.5d) and (120, 1d) and reduction for downstream flat plate case for mean drag force and root mean square value of drag force are 11.10% and 97.6% obtained at (180, 1d) and (180, 0.5d).

Keywords: Detached flat plates, drag and lift coefficients, Reynolds numbers, square cylinder, Strouhal number.

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Authors: Jay Prakash Singh

Abstract:

The aim of the present paper is to study properties of Quasi conformally flat LP-Sasakian manifolds with a coefficient α. In this paper, we prove that a Quasi conformally flat LP-Sasakian manifold M (n > 3) with a constant coefficient α is an η−Einstein and in a quasi conformally flat LP-Sasakian manifold M (n > 3) with a constant coefficient α if the scalar curvature tensor is constant then M is of constant curvature.

Keywords: LP-Sasakian manifolds, coefficient α, quasi conformal curvature tensor, concircular vector field, torse forming vector field, η-Einstein manifold.

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Authors: Alfonso Bahillo, Juan Blas, Santiago Mazuelas, Patricia Fernanadez, Ruben Mateo Lorenzo, Evaristo Jose Abril

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The wide increase and diffusion on telecommunication technologies have caused a huge spread of electromagnetic sources in most European Countries. Since the public is continuously being exposed to electromagnetic radiation the possible health effects have become the focus of population concerns. As a result, electromagnetic field monitoring stations which control field strength in commercial frequency bands are being placed on the flat roof of many buildings. However there is no guidance on where to place them. This paper presents an analysis of frequency, polarization and angles of incidence of a plane wave which impinges on a flat roof security wall and its dependence on electromagnetic field strength meters placement.

Keywords: EM field exposition, EM field strength meter, FDTD method, flat roof security wall, plane wave propagation.

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