Velocity field in a twin-screw extruder

Velocity measurements inside the screw channels of a co-rotating, self-wiping, twin-screw extruder were carried out. A laser Doppler anemometer (LDA) system was used to measure tangential and axial velocity components in the translational region of one of the screws of a twin-screw extruder. The velocity measurements were carried out using heavy corn syrup at different screw speeds and for two forwards conveying elements differing in their pitch. It was found that velocity profiles in the translational region were substantially affected by the pitch of the screw element, however, screw speed (30–90 r.p.m.) did not have a significant effect on the shape of the velocity profiles. The range of velocity values in a 14 mm pitch screw element was wider than that in a 28 mm pitch screw element. Experimentally measured velocity profiles were compared with predictions of a one-dimensional model, which showed that the model underpredicted the velocity values, for the 14 mm pitch element.     

On-the-Fly Reseeding: A New Reseeding Technique for Test-Per-Clock BIST

In this paper we present a new reseeding technique for test-per-clock test pattern generation suitable for at-speed testing of circuits with random-pattern resistant faults. Our technique eliminates the need of a ROM for storing the seeds since the reseeding is performed on-the-fly by inverting the logic value of some of the bits of the next state of the Test Pattern Generator (TPG). The proposed reseeding technique is generic and can be applied to TPGs based on both Linear Feedback Shift Registers (LFSRs) and accumulators. An efficient algorithm for selecting reseeding points is also presented, which targets complete fault coverage and allows to well exploiting the trade-off between hardware overhead and test length. Using experimental results we show that the proposed method compares favorably to the other already known techniques with respect to test length and the hardware implementation cost.     

The effect of electrical processing on mass transfer in beetroot and model gels

The diffusion between solids and surrounding liquids has been studied under the influence of different electric field strengths varying between 0–1000 V m⁻¹, characteristic both of ohmic heating and Moderate Electric Field (MEF) processing. The rate of enhancement of mass transfer between slabs of beetroot and surrounding fluid has been studied at up to 60 °C, as a function of electric field strength and the orientation of the slab to the field. Enhancements in diffusion coefficient of up to a factor of 2 are seen, with decreased enhancement at higher temperature and when the electric field does not pass through the particle. Diffusion into gels has been studied and enhancement found only for alginate (an ionically set gel) and not for gelatin and egg albumin, that are thermally set gels.     

Study on solids translational and rotational motions in rotating cans

Study on translational and rotational motion of solids is important in a wide range of engineering processes. However, rotational motion of solid particles in an opaque system has not been given much attention due to the lack of appropriate measurement methods. This paper presents a new technique, Multiple-Positron Emission Particle Tracking (Multiple-PEPT), to track both rotational and translational motions of a solid simultaneously. The sample study presented here is to track the rotation and translation of a cubed potato in a food can for optimising the canned food process. The results have demonstrated that the rotational and transitional motion of the cubed potato can be simultaneously tracked through mounting three small (200 microns) radioactive tracers on the cube corners. The rotation and translation of the cube can be reconstructed based on the trajectories of the three tracers. The translational and rotational motions of the potato particle are related to each other, and both the motions are greatly dependent on the solids fraction, the liquid viscosity and the density difference between the solid and liquid; but follow specific patterns.     

Efficient architectures for modulo 2n − 2 arithmetic units

Moduli of the 2ⁿ and 2ⁿ ± 1 forms are usually employed in designs that adopt the residue number system. However, in several cases such as in finite impulse response filters and communication components, a modulo value equal to 2ⁿ ? 2 can be used. So far, modulo 2ⁿ ? 2 arithmetic units have been based either on look-up tables or on generic modulo arithmetic units. In this work, by taking advantage of the properties of modulo 2ⁿ ? 2 arithmetic, we propose efficient modulo 2ⁿ ? 2 multi-operand adder, multiplier as well as squarer architectures. The proposed circuits are based on the corresponding ones for modulo 2^n?1 ? 1 arithmetic and some simple logic. Experimental results validate that the proposed circuits achieve significant area and delay savings compared to those previously presented.     

Mass Transfer and Nutrient Absorption in a Simulated Model of Small Intestine

Abstract: There is an increasing need to understand how food formulations behave in vivo from both food and pharma industries. A number of models have been proposed for the stomach, but few are available for the other parts of the gastrointestinal tract. An experimental rig that simulates the segmentation motion occurring in the small intestine has been developed. The objective of developing such an experimental apparatus was to study mass transport phenomena occurring in the lumen and their potential effect on the concentration of species available for absorption. When segmentation motion was applied the mass transfer coefficient in the lumen side was increased up to a factor of 7. The viscosity of the lumen, as influenced by guar gum concentration, had a profound effect on the mass transfer coefficient. The experimental model was also used to demonstrate that glucose available for absorption, resulting from starch hydrolysis, can be significantly reduced by altering the lumen viscosity. Results suggest that absorption of nutrients could be controlled by mass transfer. Practical Application: To address health-related diseases such as obesity, novel foods that provide advanced functions are required. To achieve the full potential offered by the latest developments in the field of food material science, a fundamental understanding of the behavior of food structures in vivo is required. Using the developed gut model we have demonstrated that absorption of nutrients can be controlled by mass transfer limitations.     

Development of an in-vitro mouth model to quantify salt release from gels

In the present study, an in-vitro mouth model to quantify salt release from food structures has been developed. In this instance biopolymer gels were used as model food systems. The model aimed to reproduce key phenomena occurring during oral processing, such as diffusion through the sample and compression. Salt release profiles from different gels (gelatin, gellan and alginate), under quiescent conditions and compression, were determined at temperatures of 25 and 37 °C. In-vitro results indicated that salt release is affected both by the type of gelling agent and by temperature. When melting took place, release occurred within seconds. However, when diffusion through the biopolymer matrix was the controlling parameter, the time scale was in the order of hours. It has been shown that compression of the gel only affects release when fractures occur. This is believed to be a consequence of increased surface area. Finally, a mathematical model has been compiled to predict release profiles when diffusion is the controlling mechanism.