Dual-output switched-capacitor DC–DC converter with pseudo-three-phase swap-and-cross control and amplitude modulation mechanism

This paper presents an inductorless dual-output switched-capacitor DC–DC converter employing pseudo-three-phase swap-and-cross control (PTPSCC) and an amplitude modulation mechanism (AMM). The AMM circuit scales the amplitudes of the driving signals for the switches according to the loading conditions in order to minimize switching losses. To reduce output ripples, average charge distribution, and improve regulation, the PTPSCC circuit continuously switches power transistors to deliver enough charge to the outputs by keeping at least one flying capacitor connected to each output. The switched capacitor DC–DC converter was implemented in a standard 0.18-μm 3.3-V CMOS process. Measurements were used to verify that the proposed converter provides dual independently regulated output voltages without cross regulation. The two outputs were regulated at 2.5 and 0.8 V with input ranges of 1.7–2 V. The maximum output loading was 100 mA for both outputs. A power efficiency of 90.5% was achieved at a maximum total output power of 330 mW with a switching frequency of 500 kHz, and a maximum power efficiency of 92.1% was achieved for a total output power of 210 mW. The maximal peak-to-peak output ripple voltages for the two outputs at 100 mA load currents were suppressed to below 26 and 20 mV, respectively.     

Histamine production by Raoultella ornithinolytica in canned tuna meat at various storage temperatures

Canned tuna meat was inoculated with Raoultella ornithinolytica at a level of 2.0 log CFU/g (low) or 5.0 log CFU/g (high) and stored at 4, 15, 25, or 37 °C to investigate bacterial growth and formation of total volatile base nitrogen (TVBN) and histamine in canned tuna meat. R. ornithinolytica grew rapidly in all samples stored at temperature above 15 °C regardless of the inoculation levels. The histamine contents quickly increased to higher than 50 mg/100 g within 12 h in the low inoculated samples and stored at 37 °C as well as in those inoculated with the high level and stored at 25 °C or higher. However, growth of R. ornithinolytica and its histamine production were inhibited when samples were stored at 4 °C. The TVBN contents in all samples were all below 30 mg/100 g during storage even when the levels of histamine in some samples increased to greater than 50 mg/100 g. Therefore, canned tuna meat was a good substrate for histamine formation by bacterial histidine decarboxylation at elevated temperatures (> 15 °C) when it is contaminated with R. ornithinolytica.     

A comparison of hand washing techniques to remove Escherichia coli and caliciviruses under natural or artificial fingernails

Compared with other parts of the hand, the area beneath fingernails harbors the most microorganisms and is most difficult to clean. Artificial fingernails, which are usually long and polished, reportedly harbor higher microbial populations than natural nails. Hence, the efficacy of different hand washing methods for removing microbes from natural and artificial fingernails was evaluated. Strains of nonpathogenic Escherichia coli JM109 and feline calicivirus (FCV) strain F9 were used as bacterial and viral indicators, respectively. Volunteers with artificial or natural nails were artificially contaminated with ground beef containing E. coli JM109 or artificial feces containing FCV. Volunteers washed their hands with tap water, regular liquid soap, antibacterial liquid soap, alcohol-based hand sanitizer gel, regular liquid soap followed by alcohol gel, or regular liquid soap plus a nailbrush. The greatest reduction of inoculated microbial populations was obtained by washing with liquid soap plus a nailbrush, and the least reduction was obtained by rubbing hands with alcohol gel. Lower but not significantly different (P > 0.05) reductions of E. coli and FCV counts were obtained from beneath artificial than from natural fingernails. However, significantly (P < or = 0.05) higher E. coli and FCV counts were recovered from hands with artificial nails than from natural nails before and after hand washing. In addition, microbial cell numbers were correlated with fingernail length, with greater numbers beneath fingernails with longer nails. These results indicate that best practices for fingernail sanitation of food handlers are to maintain short fingernails and scrub fingernails with soap and a nailbrush when washing hands.     

Cross-contamination between processing equipment and deli meats by Listeria monocytogenes

Contamination of luncheon meats by Listeria monocytogenes has resulted in outbreaks of listeriosis and major product recalls. Listeriae can survive on processing equipment such as meat slicers which serve as a potential contamination source. This study was conducted to determine (i) the dynamics of cross-contamination of L. monocytogenes from a commercial slicer and associated equipment onto sliced meat products, (ii) the influence of sample size on the efficacy of the BAX-PCR and U.S. Department of Agriculture-Food Safety and Inspection Service enrichment culture assays to detect L. monocytogenes on deli meat, and (iii) the fate of L. monocytogenes on sliced deli meats of different types during refrigerated storage. Three types of deli meats, uncured oven-roasted turkey, salami, and bologna containing sodium diacetate and potassium lactate, were tested. A five-strain mixture of L. monocytogenes was inoculated at ca.10(3) CFU onto the blade of a commercial slicer. Five consecutive meat slices were packed per package, then vacuum sealed, stored at 4 degrees C, and sampled at 1 and 30 days postslicing. Two sample sizes, 25 g and contents of the entire package of meat, were assayed. Total numbers of L. monocytogenes-positive samples, including the two sample sizes and two sampling times, were 80, 9, and 3 for turkey, salami, and bologna, respectively. A higher percentage of turkey meat samples were L. monocytogenes positive when contents of the entire package were assayed than when the 25-g sample was assayed (12.5 and 7.5%, respectively). Lower inoculum populations of ca. 10(1) or 10(2) CFU of L. monocytogenes on the slicer blade were used for an additional evaluation of oven-roasted turkey using two additional sampling times of 60 and 90 days postslicing. L. monocytogenes-positive samples were not detected until 60 days postslicing, and more positive samples were detected at 90 days than at 60 days postslicing. When BAX-PCR and enrichment culture assays were compared, 12, 8, and 2 L. monocytogenes-positive samples were detected by both the enrichment culture and BAX-PCR, BAX-PCR only, and enrichment culture only assays, respectively. The number of L. monocytogenes-positive samples and L. monocytogenes counts increased during storage of turkey meat but decreased for salami and bologna. Significantly more turkey samples were L. monocytogenes positive when the contents of the entire package were sampled than when 25 g was sampled. Our results indicate that L. monocytogenes can be transferred from a contaminated slicer onto meats and can survive or grow better on uncured oven-roasted turkey than on salami or bologna with preservatives. Higher L. monocytogenes cell numbers inoculated on the slicer blade resulted in more L. monocytogenes-positive sliced meat samples. In addition, the BAX-PCR assay was better than the enrichment culture assay at detecting L. monocytogenes on turkey meat (P < 0.05).     

Histamine production by Enterobacter aerogenes in tuna dumpling stuffing at various storage temperatures

Enterobacter aerogenes was studied for its growth, and promoting the formation of total volatile base nitrogen (TVBN) and histamine in tuna dumpling stuffing stored at various temperatures from −20 °C to 37 °C. The bacterial number rapidly increased in low (2.0 log CFU/g) or high (5.0 log CFU/g) inoculated concentrations at temperature above 15 °C and reached the highest bacterial count at 37 °C. In addition, the low spiked sample stored at 37 °C for 12 h and the high spiked sample stored at 25 and 37 °C for 12 h, formed histamine at above 50 mg/100 g of the potential hazard level in most illness cases. However, bacterial growth was controlled by cold storage of the samples at 4 °C or below, but histamine formation was stopped only by frozen storage. Once the frozen stuffing samples were thawed and stored at 25 °C, histamine started to accumulate rapidly.     

The SOI DAWN process for three-dimensional silicon micromachining and its applications

A DRIE assisted wet anisotropic bulk micromachining (DAWN) process is demonstrated to fabricate various three-dimensional MEMS devices on a silicon-on-insulator (SOI) wafer. This SOI DAWN process can realize thin film structures, reinforced (thin film) structures, and thick structures with totally different mechanical characteristics. Various passive and active mechanical components, including flexible springs, rigid structures, and actuators, have been fabricated using the SOI DAWN process and have been further integrated to create MEMS devices which are flexible as well as movable in both in-plane and out-of-plane directions. This SOI DAWN process has been successfully applied to produce various multi-DOF devices made of single crystal silicon (SCS).     

A low-glitch binary-weighted DAC with delay compensation scheme

This paper presents a high-speed, low-glitch, and low-power design for a 10-bit binary-weighted current-steering digital-to-analog converter (DAC). Instead of using large input buffers to drive a lot of current switches and re-timing latches, the proposed design uses variable-delay buffers with a compact layout to compensate for the delay difference among different bits, and to reduce glitch energy from 132 to 1.36 pV s during major code transitions. The measured spurious free dynamic range (SFDR) has been improved over 10 dB, as compared to DACs without variable-delay buffers. At 250 MS/s update rate, the proposed DAC achieves 56 dB SFDR for 0.67 MHz output frequency and 49 dB SFDR for 94 MHz output frequency with 50 Ω termination. For static performance, the measured integral nonlinearity (INL) and differential nonlinearity (DNL) is less than 1.6 and 1.8 LSB, respectively. The proposed DAC can be used in various applications in industry, including digital video, digital TV, wireless communication system, etc. This chip was implemented in TSMC 1P6M 0.18 μm CMOS technology and dissipates 19 mW from a single 1.8 V power supply.     

Energy-efficient and cost-effective web API invocations with transfer size reduction for mobile mashup applications

Recently, the proliferation of smartphones and the extensive coverage of wireless networks have enabled numerous mobile users to access Web resources with smartphones. Mobile mashup applications are very attractive to smartphone users due to specialized services and user-friendly GUIs. However, to offer new services through the integration of Web resources via Web API invocations, mobile mashup applications suffer from high energy consumption and long response time. In this paper, we propose a proxy system and two techniques to reduce the size of data transfer, thereby enabling mobile mashup applications to achieve energy-efficient and cost-effective Web API invocations. Specifically, we design an API query language that allows mobile mashup applications to readily specify and obtain desired information by instructing a proxy to filter unnecessary information returned from Web API servers. We also devise an image multi-get module, which results in mobile mashup applications with smaller transfer sizes by combining multiple images and adjusting the quality, scale, or resolution of the images. With the proposed proxy and techniques, a mobile mashup application can rapidly retrieve Web resources via Web API invocations with lower energy consumption due to a smaller number of HTTP requests and responses as well as smaller response bodies. Experimental results show that the proposed proxy system and techniques significantly reduce transfer size, response time, and energy consumption of mobile mashup applications.     

Freewheel charge-pump controlled single-inductor multiple-output step-up DC–DC converter

This paper presents a freewheel-charge-pump-controlled design for a single-inductor multiple-output (SIMO) DC–DC Converter. By applying the freewheel-charge-pump-controlled (FCPC) technique, the freewheel switching time is reused, and two extra charge-pump outputs are provided by time recycling, with no cost in time sequences. The converter has two step-up outputs and two charge-pump outputs that can be higher or lower than the input supply. The converter utilizes a 1 μH inductor, 4.7 μF charge-pump capacitors and 33 μF output capacitors at a frequency of 1 MHz. The proposed converter shows low cross-regulation and achieves a maximum loading current of 70 mA. Fabricated in a 0.18-μm CMOS process, the proposed circuit occupies 1.3 × 1.3 mm². Experimental results demonstrate that the converter successfully generates four well-regulated outputs with a single inductor. The supply voltage ranged from 1.6 to 2.5 V and the load regulation performance was 0.08, 0.05, 1.7, and 1.9 mV/mA for V_O1, V_O2, V_O3 and V_O4, respectively.     

Effect of salt concentrations and drying methods on the quality and formation of histamine in dried milkfish (Chanos chanos)

The effects of salt concentrations (0-15.0%) and drying methods on the quality of dried milkfish were studied. The results showed that the levels of aerobic plate counts, total coliform, water activity, moisture contents, total volatile basic nitrogen (TVBN) and thiobarbituric acid (TBA) of the dried milkfish samples prepared with the same drying method decreased with increased salt concentrations. The samples prepared with the cold-air drying method had better quality in term of lower TVBN and TBA values than those of samples prepared with other drying methods. The histamine contents in all samples, except two, prepared with various salt concentrations by different drying methods were less than 1.9 mg/100 g. Two unsalted samples prepared with hot-air drying at 35 °C and sun drying methods were found to contain histamine at levels of 249.7 and 67.4 mg/100 g, respectively, which were higher than the potential hazard level of 50 mg/100 g.