Information Surfing for Radiation Building

We develop a control scheme for a group of mobile sensors to map radiation over a given planar polygonal region. The advantage of this methodology is that it provides quick situational awareness regarding radiation levels, which is being updated and refined in real- time as more measurements become available. The control algorithm is based on the concept of information surfing, where navigation is done by following information gradients, taking into account sensing performance and the dynamics of the observed proces

Caracterização Granulométrica De Biomassa Polidispersa Pelo Método De Peneiramento Mecânico

Polydispersed biomass has as one of the main features variations in particle dimension and size. Mean diameter determination methods by screening are widely used due to their relative simplicity and low cost. However, when applied for heterogeneous materials such as polydispersed biomass, they can lead to misleading results. Thus, we evaluated three methods for determining mean diameter of polydispersed biomass particles, aiming at most accurate results. The methods are based on size fractionation by mechanical sieving: one analytical (Sauter diameter) and two by graphical analysis of particle distribution functions (Mass Distribution Density - MDD and Cumulative/ Augmentative Distribution - CAD). The method based on graphical analysis of mass distribution density (MDD) was the most efficient for sugarcane bagasse analysis, once it enabled detecting different populations and clearly identifying their respective characteristic dimensions. Therefore, it is a powerful tool for particle size analysis of polydispersed biomass.36110211

Number of consumers and days of display necessary for the assessment of meat colour acceptability

Visual assessment is regarded as the gold standard to evaluate meat colour shelf-life, but it is costly and time consuming. To address this issue, this paper aims to evaluate the number of consumers and days of display that are necessaries in order to assess the colour shelf-life of meat, presented with different methods, all using images. Photographs of thirty-six lamb steaks were taken just after cutting (day 0) and on each of the following days until the 14th day of display under standardized conditions. Images were presented in three different manners: 1) with days of display and animals in random order (Random); 2) days of display in sequential and animals in random order (Sequential); and, 3) days of display and animals in sequential order (Animal); they were presented to 211 consumers who evaluated visual acceptability on a 9-point scale. At day zero, visual acceptability scores were the highest in Animal, followed by Sequential, and then by the Random (P <.05) method. Scores decreased over time for all methods tested (P <.05). The Random method presented the highest standard deviation; however, an increase in standard deviation among consumers along days of display was observed for all methods tested (P <.05). Shelf-life determined by regression varied according to the method of presentation (7.83, 7.00 and 7.54 days for Random, Sequential and Animal, respectively). A minimum number of 4 day points before and 4 day points after neutral scores had been reached (scores = 5.0) were necessary in order to obtain a robust model. The minimum number of required consumers (a = 0.05; d = 0.1 and ß = 0.2 or 0.1) varied according to methodology: it was 81 to 109 consumers for Random, 69 to 92 for Sequential, and 55 to 74 for Animal. Our study indicates that an optimal number of days and evaluators can be calculated depending on the manner of sample presentation. These findings should be taken into account in further studies that aim to balance data reliability with the cost involved in meat colour analyses

Effect Of Pasteurization On The Decay Of Mycobacterium Bovis In Milk Cream

Milk cream must be pasteurized in order to be sold in Brazil. However, there are no specific legal requirements for this product, and producers set their own pasteurization parameters using the ones approved for milk as a reference. Considering that fat protects bacteria from heat, that no thermal inactivation studies have been performed on Mycobacterium bovis present in cream, and that bovine tuberculosis is endemic in Brazil, the aim of this study was to evaluate the inactivation of M. bovis in milk cream subjected to commercial parameters of pasteurization. Milk cream samples were contaminated and pasteurized in a water bath at 75, 80, 85, and 90°C for 5 and 15 s. M. bovis cells were plated onto Stonebrink-Leslie medium, incubated at 36°C for 45 days, and quantified; the result was expressed in log CFU mL-1. The fat content of the samples ranged from 34% to 37% and the average initial load of M. bovis was 8.0 Log CFU mL-1. The average decay of the M. bovis populations was 4.0, 4.3, 4.9 and 6.7 log CFU mL-1 when the cream was treated for 15 sec at 75, 80, 85 and 90°C, respectively, showing that the efficiency of the heat treatment was improved by increasing the temperature of the process. Given the lipophilic nature of M. bovis, the cream should be subjected to more intense parameters of pasteurization than those applied to milk.3753737374