Assessing Rubus honey value: Pollen and phenolic compounds content and antibacterial capacity

Twenty-three honey samples from Galicia (Northwest Spain) were analysed to determine their botanical origin, phenolic compounds and antibacterial activity. In all samples Rubus pollen was predominant, followed by that of Castanea sativa. Other important pollens found belong to Cytisus type, Trifolium repens, Echium, Eucalyptus globulus, Erica umbellata, Erica cinerea, Campanula type and Frangula alnus.Eight phenolic compounds (caffeic, p-coumaric and ellagic acids, pinocembrin, chrysin, galangin, tectochrysin and kaempferol) were determined by solid-phase extraction (SPE) followed by HPLC/DAD analysis. p-Coumaric and ellagic acids were the main constituents of the phenolic fraction (ca. 5.5 mg/kg each, mean value), followed by the pair chrysin plus galangin (ca. 1.2 mg/kg, mean value) and pinocembrin (ca. 1.0 mg/kg, mean value). Antibacterial activity was checked against five Gram-positive bacteria (Staphylococcus aureus, Staphylococcus epidermidis, Micrococcus luteus, Enterococcus faecalis and Bacillus cereus) and four Gram-negative bacteria (Proteus mirabilis, Escherichia coli, Pseudomonas aeruginosa and Salmonella typhimurium). B. cereus and P. mirabilis were the most sensitive microorganisms. This is the first study concerning the phenolic compounds and antibacterial activity of Rubus honey, which proved to be a good source of phenolic compounds and antimicrobial agents with potential health benefits.     

Deep‐fat frying under moderate vacuum of potato cylinders

This study evaluates parameters relating to the mass transfer during the frying of potato cylinders at different temperatures (100, 120 and 140 °C) and moderate vacuum (around 25 kPa). In all cases, there is a linear relation between water loss and fat uptake. The parameters relating to the textural and structural modifications show less marked changes in vacuum fried products compared to those fried under atmospheric pressure. The maximum penetration force reaches 30%–40% of the initial hardness in vacuum frying and 10% for atmospheric pressure frying; starch gelatinization and pectin methylesterase enzyme activity reduce more quickly under atmospheric pressure, although after 240 s both values are negligible. The scanning electron microscopy images verify that the surface of potato cylinders fried under vacuum or atmospheric pressure are completely different as a result of the steam being released at different temperatures.     

Non‐minimum phase switched systems: HOSM‐based fault detection and fault identification via Volterra integral equation

In this paper, the problem of continuous and discrete state estimation for a class of linear switched systems with additive faults is studied. The class of systems under study can contain non‐minimum phase zeroes in some of their ‘operating modes’. The conditions for exact reconstruction of the discrete state are given using structural properties of the switched system. The state space is decomposed into the strongly observable part, the non‐strongly observable part, and the unobservable part, to analyze the effect of the unknown inputs. State observers based on high‐order sliding mode to exactly estimate the strongly observable part and Luenberger‐like observers to estimate the remaining parts are proposed. For the case when the exact estimation of the state cannot be achieved, the ultimate bounds on the estimation errors are provided. The proposed strategy includes a high‐order sliding‐mode‐based fault detection and a fault identification scheme via the solution of a Volterra integral equation. The feasibility of the proposed method is illustrated by simulations. Copyright © 2013 John Wiley & Sons, Ltd.     

Design,refinement, implementation and prototype testing of a reconfigurable lathe-mill

This article documents the design, refinement, and implementation of a reconfigurable machine tool that provides a flexible platform for turning and milling. Advances in the design and capabilities of machine tools drive modern industry. In fact, the expanding capabilities of the machines permit novel and economic changes in the manufacturing and design of products. After the flexible manufacturing (FMS) boom, a more recent, but no less significant, area of machine development involves the reconfiguration of milling machines. This reconfigurability can also be applied to lathe-mills. The present work demonstrates satisfactorily the reconfiguration characteristics of modularity, integrability, and convertibility. We prototype and test a completely functional bench top reconfigurable lathe mill machine implemented using a $10,000 USD budget and developed following a synthesized machine tool product development methodology that begins with concept design and cutting forces to end in prototyping. In addition to reasonable results in runout, positioning, and surface roughness, the machine demonstrates the capability to produce parts with a Cpk of 1.009, thereby demonstrating the ability to fabricate this type of machine in Mexico for the local jewelry industry.     

Optimising by the response surface methodology the enzymatic elimination of clogging of a microfiltration membrane by pectin cake

The aim of this paper, in which clogging occurs on the filter at a constant vacuum pressure and constant pectin weight, is to find the optimal values of the variables, temperature and time, to know the best conditions to reduce this clogging by enzymatic hydrolysis. Moreover, different properties of the compression of the cake in the filter were determined such as the filtering medium total resistance (R_fT), bed porosity (ε) and the cake‐specific resistance (α) at different times and temperatures. The filter area was 0.142 m², and the value of the mass fraction of solids in the filtered suspension (S) was 0.12. Scanning electron microsopy (SEM) analyses were performed. The results showed that the compressive stress corresponding to the cake improves the flow rate in the filtration flux at the optimal temperature and time for the process, where the enzyme reaches its highest activity. The test results of this study can be applied in different system of filters during cross‐flow filtration.     

Influence of the reaction time and the Triton x-100/Cyclohexane/Methanol/H2O ratio on the morphology and size of silica nanoparticles synthesized via sol–gel assisted by reverse micelle microemulsion

The present paper describes the synthesis of silica nanoparticles via the sol–gel method assisted by reverse micelle microemulsion, using reagents as Triton x-100/Cyclohexane/Methanol/H₂O, and also the effect on particle size of some synthesis parameters such as the water-surfactant molar ratio (R), Co-surfactant-surfactant (ρ), and synthesis time (t). The structure, morphology, and size of the silica nanoparticles were characterized with transmission electron microscopy and scanning electron microscopy. A variation of ρ = [Methanol]/[Triton X-100] affects the size, morphology, and dispersion of the particles. An increase in the concentration of methanol produces a decrease in particle size. The condition that resulted in smaller particle size, better spherical morphology, and monodispersity was when ρ = 7.6, which generated an approximate size of 83 ± 7 nm. The parameter R = [H₂O]/[Triton X-100] affects not only the size of the particles, but also their morphology. Higher values of R result in a decrease in the amount of catalyst present in the interior of the micelle, but in turn generate a greater amount of water, which results in a decrease in particle size and polydispersity. Time is a parameter that directly affects the size of the silica particles. The optimal time for the synthesis of nanoparticles was 2 h, resulting in silica nanoparticles of 25 ± 3 nm, monodisperse, with spherical morphology and without the presence of agglomerations.     

Determining adulteration of canned products using SNIF-NMR and IRMS: detection of undeclared addition of synthetic acetic acid

Possible adulteration of canned products containing spirit vinegar pickle by adding synthetic acetic acid is a significant problem of the food industry. Isotope analyses, which determine botanical origin of acetic acid and also can detect synthetic acid, were applied to detect undeclared addition of synthetic acetic acid to canned products. The aim of the study was to improve the extraction technique for the SNIF-NMR (²H/¹H; site-specific natural isotopic fractionation-nuclear magnetic resonance) and IRMS (¹³C/¹²C; isotope ratio mass spectrometry) isotope methods and for an atypical matrix and to determine isotope ratios in canned vegetables pickle to prove their adulteration or authenticity. The following set of canned products was analysed: pickled cucumbers (n = 16) and one vinegar pickle purchased in the Czech market and six model (cucumber) pickles. The determined ratios of ²H/¹H and ¹³C/¹²C for the pickled cucumbers proved to be authentic ranged from 89.4 to 107.0 ppm and from ?28.7 to ?15.6 ‰, respectively; for the synthetic acetic acids diluted with water they ranged from 114.2 to 129.0 ppm and from ?44.9 to ?33.4 ‰, respectively. Isotope analyses were confirmed as a reliable tool for assessing authenticity of canned products. The method enables detection of synthetic acetic acid addition into vinegars and canned vegetables containing vinegar pickle up from 20 % (of total acidity).