A hybridisation of metaheuristics for flow shop scheduling

The present paper deals with the formation of an optimal sequence of flow shop scheduling (FSS) for efficient operation. The primary concern of FSS is to obtain the optimal sequence, which minimises the idle time, tardiness, makespan, etc. Among these, the criteria of minimising the makespan plays a vital part. Thus, in this paper, the sequencing of the FSS for minimising the makespan is addressed. An effective hybrid has been formed with the metaheuristics, namely an ant system and a genetic algorithm (GA). A number of illustrative examples with different combinations of machines and jobs have been solved using the proposed hybrid method.     

Amino acid-assisted synthesis of strontium hydroxyapatite bone cement by a soft solution freezing method

Among many cations that can substitute for calcium in the structure of hydroxyapatite, strontium provokes an increasing interest because of its beneficial effect on bone formation and prevention of bone resorption. Strontium-incorporated calcium phosphates show potential in biomedical application, particularly the doped strontium may help in new bone formation. We have synthesized strontium hydroxyapatite powders at 2 °C by a soft solution freezing method using glycine as the template. The structural and morphological characterizations were carried out on the as obtained powders using Fourier transform infrared spectroscopy, X-ray diffraction analysis and scanning electron microscopy techniques. Strontium was quantitatively incorporated into hydroxyapatite where its substitution for calcium provoked a linear shift of the infrared absorption bands of the hydroxyl and phosphate groups. The strontium substituted bone cement has potential for use in orthopaedic surgeries. The present study shows that the addition of glycine plays an important role in reducing the particle size of strontium hydroxyapatite which could be used for biomedical applications.     

Synthesis and characterization of carboxymethyl cellulose powder and films from Mimosa pigra

Mimosa pigra peel was sun‐dried for 2 days and then ground before being boiled with 30%w/v sodium hydroxide (NaOH) at 100°C for 3 h, washed and then dried at 55°C to constant weight. The cellulose was then synthesized using different NaOH concentrations and monochloroacetic acid (MCA) in isopropyl alcohol (IPA). Effects of various NaOH concentrations on degree of substitution (DS), viscosity and thermal of carboxymethyl cellulose from Mimosa pigra peel (CMC_m) were investigated. The increasing of NaOH concentration resulted in increasing DS and viscosity. However, viscosity of CMC_m decreased as temperature increased. Thermal properties were studied using differential scanning calorimetry (DSC). The melting point of the samples decreased as %NaOH increased. The effects of various NaOH concentrations in CMC_m synthesis on the mechanical properties and water vapor permeability (WVP) of the CMC_m films were investigated as well. With increasing NaOH concentrations (30–50%) were also found to result in improved mechanical properties. However, when the level of NaOH concentration was 60%, the mechanical properties of the CMC films decreased. This result indicates that the highest mechanical properties were found for 50% NaOH‐synthesized CMC_m films. The WVP of the CMC_m films increased as %NaOH increased. In addition, the CMC_m films were tested to determine the effect of glycerol as a plasticizer on the mechanical properties. Increasing the amount of glycerol showed an increase in elongation at break but also led to a decrease in tensile strength. © 2011 Wiley Periodicals, Inc. J Appl Polym Sci, 2011     

Surface treatments and coatings to maintain fresh‐cut mango quality in storage

BACKGROUND: Edible coatings may extend fresh‐cut fruit storage by preventing moisture loss and decreasing gas exchange. This study evaluated the effect of an antibrowning dip (calcium ascorbate, citric acid and N‐acetyl‐L ‐cysteine), followed or not with carboxymethylcellulose (CMC) or carrageenan coatings on quality of fresh‐cut mangoes stored at 5 °C for up to 20 days. A fourth treatment, only used in one of four experiments, consisted of chitosan. Treatments were applied on ‘Tommy Atkins’, ‘Kent’ and ‘Keitt’ mangoes harvested from Homestead (FL), and on imported store‐bought mangoes. RESULTS: The antibrowning dips maintained the best visual quality during storage for all cultivars, as indicated by higher b*, hue and L*. The CMC coating maintained similar visual quality, but carrageenan or chitosan decreased L* and b*. The antibrowning dip containing calcium ascorbate reduced firmness loss on cut pieces of ‘Keitt’, ‘Kent’ and store‐bought mangoes. The antibrowning treatment maintained higher titratable acidity for ‘Kent’ and ‘Keitt’, resulting in lower sensory sweetness. CONCLUSION: This study with repeated experiments showed that calcium ascorbate with citric acid and N‐acetyl‐L ‐cysteine maintained cut mango slices attractiveness in storage by keeping light color in both varieties. The addition of a polysaccharide coating did not consistently improve quality. Published in 2010 by John Wiley & Sons, Ltd.     

Factors Affecting Migration of Vanillin from Chitosan/Methyl Cellulose Films

ABSTRACT:  The diffusion kinetics and factors affecting the migration of vanillin from chitosan/methyl cellulose (Chi/MC) films into water, cantaloupe juice (CJ), pineapple juice (PJ), and citrate buffer adjusted to pH values of 3.5, 5, and 6.5 were studied. Vanillin was incorporated into the Chi/MC films to provide an inhibitory effect against microorganisms. Initial vanillin concentration in the films, temperature, and pH of extracting solvent impacted the migration behavior of vanillin. The diffusion coefficients (D) followed the Arrhenius equation and increased as temperature increased for all the solvents. As temperature rose, the rate increment of the diffusion of vanillin into pineapple juice was higher than that into water and cantaloupe juice. Films containing lower vanillin content had a higher diffusion coefficient than those containing high vanillin content. Migration of vanillin was affected by pH rather than acid concentration. Lower pH resulted in a higher migration rate.     

Volatile constituents of unripe and ripe kundang fruits (Bouea macrophylla Griffith)

Kundang, a seasonal, tropical fruit is consumed either as raw (unripe) or ripe in south-east Asia. Investigations performed by using gas chromatography-mass spectrometry revealed volatile constituent compounds in ripe fruits to be much higher than unripe fruits. Nearly 82 compounds (comprising 99.96% of the total volatiles) and 121 compounds (encompassing 97.33% of the total volatiles) were identified in unripe and ripe fruits, respectively. Results generated is envisaged to enhance the existing database on tropical fruits volatile profiles, as well as benefit local food industries (to exploit the unique fragrance character impact compounds for aroma essence production) for commercial usage.     

Development of active chitosan films incorporating potassium sorbate or vanillin to extend the shelf life of butter cake

Active film from chitosan was developed by adding potassium sorbate or vanillin as antimicrobial agents. The addition of potassium sorbate in the film's formula resulted in less transparency, lower strength, water permeability, while increased flexibility and oxygen permeability. Addition of vanillin in film resulted in more yellow of film colour, lower film's strength and permeability. After that, all films were used to wrap around butter cake. The inhibitory effect of film against mould was studied using commercial stretch film as control. Mould was observed on cake wrapped by stretch film and chitosan film on day 4 and 7, respectively, while mould was not observed on cake wrapped by chitosan film containing potassium sorbate or vanillin during 8‐day storage which agreed with the amount of mould enumeration on PDA. The quality of cake during storage at room temperature was also studied. Cake wrapped with film containing vanillin became more yellow. The sensory of all cake treatments were acceptable.     

Effects of vanillin and plasticizer on properties of chitosan‐methyl cellulose based film

Chitosan‐methyl cellulose based films which incorporatate vanillin as an antimicrobial agent and polyethylene glycol 400 (PEG) as a plasticizer were developed in this study. The effects of vanillin and plasticizer concentration on mechanical, barrier, optical, and thermal properties of chitosan‐methyl cellulose film were evaluated. When the vanillin concentration was increased at a given PEG level, film flexibility decreased while tensile strength increased slightly. Vanillin increased the barrier to oxygen but not water vapor. Increasing vanillin content resulted in less transparency and a more yellowish tint. The bulky nature of vanillin reduced film crystallization. When PEG concentration was increased at a given vanillin level, it resulted in greater film flexibility but reduced film strength. Water vapor permeability (WVP) and oxygen permeability (OP) increased with increase in PEG content. PEG contributed less to the opacity, yellowness, and crystallization of the film than did vanillin. © 2008 Wiley Periodicals, Inc. J Appl Polym Sci, 2008