FEM model of the ohmic resistance of IP-SOFCs

In the present work, the ohmic resistance of an integrated planar-SOFC (IP-SOFC) has been evaluated by developing a model whose equations have been solved numerically through an FEM method. The model allows to estimate the distribution of voltage and current density in the cell. A comparison between simulated and experimental data of area specific resistance is reported, which shows satisfactory agreement. The mathematical model has also been used to carry out some parametric studies for optimisation purposes. Indeed, a reduction in cell pitch length and an increase in electrode thickness are predicted to lead to a reduction in ohmic losses in IP-SOFCs.     

An effect of side chain length on the solution structure of poly(9,9-dialkylfluorene)s in toluene

The effect of side chain length of π-conjugated poly(9,9-dialkylfluorene)s has been studied in semi-dilute (10 mg/mL) toluene solutions using small-angle neutron scattering (SANS) and ¹H and ²H NMR spectroscopies. Under these conditions, SANS data indicate that poly(9,9-dinonylfluorene) and poly(9,9-dioctylfluorene) are dissolved down to the molecule level and appear as elongated one-dimensional chains (length >20-30 nm). In contrast, the shorter side chain polymers exhibit a self-association so that poly(9,9-diheptylfluorene) forms thin sheet-like (∼1 nm) and poly(9,9-dihexylfluorene) thin (∼1 nm) and thick sheet-like (>6 nm) aggregates. ¹H NMR data, together with the density functional theory (DFT) calculations, however, show that this occurs without changes in the conformation of the polymer backbone.     

Kinetic modelling of textural changes in ready-to-eat breakfast cereals during soaking in semi-skimmed milk

Summary Ready‐to‐eat breakfast cereals immersed in milk undergo undesirable changes in texture because of sudden moisture uptake. The textural changes are ascribable to a plasticizing effect of water, which modifies the mechanical strength of products by softening the starch/protein matrix. In this work, some textural parameters of different cereal flakes were derived from the force–displacement curves monitored during 300 s of immersion in milk. Hardness loss, deformability increment and changes in the force–displacement curve profile were calculated and plotted against soaking time. The application of a sugar coating process to a model cereal flake increased the initial product hardness and improved the preservation of the textural parameters during immersion. The Peleg model closely fitted the experimental data, with regression coefficients from 0.967 to 0.999.     

MASCEM: a multiagent system that simulates competitive electricity markets

Around the world, the electricity industry, which has long been dominated by vertically integrated utilities, is experiencing major changes in the structure of its markets and regulations. Owing to new regulations, it's evolving into a distributed industry in which market forces drive electricity's price. The industry is becoming competitive; a market environment is replacing the traditional centralized-operation approach. This transformation is often called the deregulation of the electricity market. MASCEM, a multiagent simulator system, is a valuable framework for evaluating new rules, new behavior, and new participants in the numerous electricity markets that are moving toward liberalization and competition.     

Free amino acids by high performance liquid chromatography and peptides by gel electrophoresis in Mahon cheese during ripening

The free amino acids and peptides contents of Mahon cheese during four months of ripening were studied using high performance liquid chromatography and gel electrophoresis, respectively. The total content of free amino acids generally increased throughout the ripening period, except in one batch. Phenylalanine, valine, proline, glutamic acid and isoleucine were the most abundant free amino acids in all the tests throughout the four month period. They accounted for between 67 and 80% of the free amino acids. No difference was found between the pattern of traditionally made and industrially made Mahon cheeses. Electrophoresis of soluble nitrogen showed the main whey proteins as well as other bands corresponding to peptides.     

Signals,timers, and continuations for multithreaded user‐level protocols

Precise timing and asynchronous I/O are appealing features for many applications. Unix kernels provide such features on a per‐process basis, using signals to communicate asynchronous events to applications. Per‐process signals and timers are grossly inadequate for complex multithreaded applications that require per‐thread signals and timers that operate at finer granularity. To respond to this need, we present a scheme that integrates asynchronous (Unix) signals with user‐level threads, using the ARIADNE system as a platform. This is done with a view towards support for portable, multithreaded, and multiprotocol distributed applications, namely the CLAM (connectionless, lightweight, and multiway) communications library. In the same context, we propose the use of continuations as an efficient mechanism for reducing thread context‐switching and busy‐wait overheads in multithreaded protocols. Our proposal for integrating timers and signal‐handling mechanisms not only solves problems related to race conditions, but also offers an efficient and flexible interface for timing and signalling threads. Copyright © 2006 John Wiley & Sons, Ltd.     

Effects of freezing and frozen storage on the physicochemical and sensory characteristics of four types of goat's cheese

Summary Physicochemical and organoleptic properties were studied in two batches of four different types of goat's milk cheese: fresh, washed curd, soft with surface flora, and Majorero, frozen for four months prior to ripening and/or chilled storage. Frozen storage did not produce significant changes in the rheological or sensory characteristics of the cheeses, except in the case of fresh cheese, the textural characteristics of which were adversely affected. The level of proteolysis, estimated from the amino-acid nitrogen, was higher in the pre-frozen washed curd, soft with surface flora, and Majorero cheeses. The level of lipolysis was comparable, except in the soft cheese with surface flora, which presented higher levels of free fatty acids when stored frozen before ripening.

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Einfluß des Gefrierens und der Gefrierlagerung auf die physikalisch-chemischen und organoleptischen Eigenschaften von vier Ziegenkäsen

Zusammenfassung Aus Ziegenmilch wurden jeweils zwei Chargen von vier spanischen Käsesorten hergestellt: Frischkäse, gewaschene Käsemasse, Weichkäse mit Oberflächenflora und Majorero -Käse. Von jeder Charge wurde die Hälfte gefroren gelagert und erst nach vier Monaten auf die übliche Weise gereift und/oder gekühlt aufbewahrt. Die physikalisch-chemischen und organoleptischen Eigenschaften wurden danach untersucht. Im Vergleich mit Käsen, die nicht gefroren gewesen waren, ergaben sich keine wesentlichen Unterschiede in den rheologischen und sensorischen Eigenschaften, mit Ausnahme bei den Frischkäsen, bei dem sich die Textur durch die Aufbewahrung in gefrorenem Zustand verschlechtert hatte. Der Gehalt an freien Aminosäuren, ein Maß für die Proteolyse, war höher in der gewaschenen Käsemasse, in dem Weichkäse mit Oberflächenflora und in dem Majorero-Käse, die vier Monate gefroren gewesen waren. Durch die Gefrierlagerung hatte sich der Fettabbau nicht verändert, mit Ausnahme bei dem Käse mit Oberflächenflora, bei dem der Gehalt an freien Fettsäuren erhöht war im Vergleich mit dem Käse, der nicht vier Monate gefriergelagert worden war.

     

Deep-MEG: spatiotemporal CNN features and multiband ensemble classification for predicting the early signs of Alzheimer’s disease with magnetoencephalography

Neural Computing and Applications - In this paper, we present the novel Deep-MEG approach in which image-based representations of magnetoencephalography (MEG) data are combined with ensemble...