A circuit-level methodology for leakage power reduction of high-efficient compressors in 22-nm CMOS technology

Analog Integrated Circuits and Signal Processing - A new circuit-level methodology called input controlled leakage restrainer transistor (ICLRT) compatible with single threshold CMOS technology is...     

Contact Interaction of Turbine Blade Interlock Elements Under Creep

Strength of Materials - The effect of the creep of materials of a structure on the nature of the contact interaction between its elements during long-term operation is investigated. The problem of...     

Novel pearl millet couscous process for West African markets using a low-cost single-screw extruder

Traditional West African pearl millet couscous products are popular; however, their preparation is laborious, time-consuming and energy-demanding, involving agglomeration, steaming, drying and sieving steps. In this study, a process was developed to produce millet couscous using a high pressure, high temperature and low-cost single-screw extruder. The innovation was to directly process the cooked low-moisture extrudate to a couscous product by drying and milling to the appropriate particle size (ranging between 1 and 2 mm). Throughput for the traditional process as prepared for commercial sale is 50 kg per day, but with the same amount of labour, the extrusion process yields ~350 kg per day. A consumer sensory study held in Niamey (Niger) showed that the extruded millet couscous was comparable to traditional couscous, though this was dependent on selection of the proper millet variety. This novel extrusion process could stimulate small- to medium-scale manufacturing of couscous and couscous-type products in West Africa.     

New food safety challenges of viral contamination from a global perspective: Conventional,emerging, and novel methods of viral control

Food- and waterborne viruses, such as human norovirus, hepatitis A virus, hepatitis E virus, rotaviruses, astroviruses, adenoviruses, and enteroviruses, are major contributors to all foodborne illnesses. Their small size, structure, and ability to clump and attach to inanimate surfaces make viruses challenging to reduce or eliminate, especially in the presence of inorganic or organic soils. Besides traditional wet and dry methods of disinfection using chemicals and heat, emerging physical nonthermal decontamination techniques (irradiation, ultraviolet, pulsed light, high hydrostatic pressure, cold atmospheric plasma, and pulsed electric field), novel virucidal surfaces, and bioactive compounds are examined for their potential to inactivate viruses on the surfaces of foods or food contact surfaces (tools, equipment, hands, etc.). Every disinfection technique is discussed based on its efficiency against viruses, specific advantages and disadvantages, and limitations. Structure, genomic organization, and molecular biology of different virus strains are reviewed, as they are key in determining these techniques effectiveness in controlling all or specific foodborne viruses. Selecting suitable viral decontamination techniques requires that their antiviral mechanism of action and ability to reduce virus infectivity must be taken into consideration. Furthermore, details about critical treatments parameters essential to control foodborne viruses in a food production environment are discussed, as they are also determinative in defining best disinfection and hygiene practices preventing viral infection after consuming a food product.     

Adaptive Group Teaching Based Clustering and Data Aggregation with Routing in Wireless Sensor Network

Wireless Personal Communications - Nowadays, Wireless Sensor Networks (WSNs) is enhancing for different applications. Simultaneously, energy consumption for processing the tasks in most of the...     

ResearchGate and Google Scholar: how much do they differ in publications,citations and different metrics and why?

ResearchGate has emerged as a popular professional network for scientists and researchers in a very short span. Similar to Google Scholar, the ResearchGate indexing uses an automatic crawling algorithm that extracts bibliographic data, citations, and other information about scholarly articles from various sources. However, it has been observed that the two platforms often show different publication and citation data for the same institutions, journals, and authors. While several previous studies analysed different aspects of ResearchGate and Google Scholar, the quantum of differences in publications, citations, and metrics between the two and the probable reasons for the same are not explored much. This article, therefore, attempts to bridge this research gap by analysing and measuring the differences in publications, citations, and different metrics of the two platforms for a large data set of highly cited authors. The results indicate that there are significantly high differences in publications and citations for the same authors captured by the two platforms, with Google Scholar having higher counts for a vast majority of the cases. The different metrics computed by the two platforms also differ in their values, showing different degrees of correlation. The coverage policy, indexing errors, author attribution mechanism, and strategy to deal with predatory publishing are found to be the main probable reasons for the differences in the two platforms.

     

Fresh beef tumbling at different post-mortem times to improve tenderness and proteolytic features of M. longissimus lumborum

The aim of this study was to determine the effects of tumbling at different post-mortem times on the proteolytic features and quality attributes of beef loins (M. longissimus lumborum). Loins (n = 12) were cut into 4 sections and assigned to tumbling at 1, 6 or 11 days post-mortem or non-tumbled control. Upon tumbling, additional ageing was applied to a common post-mortem time of 16 days. In general, tumbling had no considerable impacts on water-holding ability of samples. Tumbling resulted in an immediate decrease in shear force values (WBSF) of beef samples. Tumbling at 1 day post-mortem with no ageing had similar WBSF compared to the non-tumbled controls at 16 days (P > 0.05). With ageing, tumbling increased amounts of protein degradation, myofibrillar fragmentation and calpain-1 autolysis of samples. These results suggest that early post-mortem tumbling coupled with ageing can synergistically impact the tenderness development of beef loins and shorten the necessary ageing period.