Effects of inclined baffle location and Prandtl number on natural convection in a cavity

The problem of steady, laminar, conjugate-natural convection in a square cavity with an adiabatic baffle mounted on a vertical wall at different positions is formulated. In this study, natural convection heat transfer in a square cavity with an adiabatic fin mounted on a vertical wall was investigated numerically. Navier-Stokes equations have been performed and they are solved using finite difference method (FDM). Results are obtained for various parameters as the baffle location (0.25 h 0.75), thickness (t=0.033), length of baffle (0.25 w 0.75), Rayleigh numbers (103 Ra 106). Prandtl number values are Pr=0.7, 1 and 7, is investigated. Results were presented with streamlines, isotherms, local and mean Nusselt numbers. It was found that Prandtl number and presence of the baffle on the wall have significant effect on natural convection.Bu çalışmada, düşey duvarına farklı pozisyonlarda adyabatik engel yerleştirilmiş kare bir hacimdeki laminar doğal taşınım ısı transferi formüle edilmiştir. Düşey duvarında engel bulunan kapalı hacimdeki ısı transferi nümerik olarak da incelenmiştir. Navier-Stokes denklemleri kullanılmış ve denklemler sonlu farklar metodu (FDM) ile çözülmüştür. Sonuçlar, engelin farklı yerleşimi (0.25 h 0.75), farklı kalınlığı (t=0.033), farklı uzunluğu (0.25 w 0.75) ve Rayleigh sayıları için (103 Ra 106) sunulmuştur. Prandtl sayısı değeri 0.7, 1 ve 7 alınmıştır. Sonuçlar, akım çizgileri, sıcaklık profilleri, yerel ve ortalama Nusselt sayıları şeklinde gösterilmiştir. Prandtl sayısı ve engelin duvar üzerindeki konumunun, doğal taşınımı önemli derecede etkilediği görülmüştür

Rheological and sensorial behavior of tomato product enriched with pea protein and olive powder

In this study, a new functional product using Mediterranean ingredients (tomato, tomato peel powder and olive powder) was formulated where two different concentrations of protein (1 and 2%) and peel (2 and 4%) were tested. Olive powder was kept at a constant concentration of 2%. Physico-chemical, Rheological, and Sensorial analysis were carried out on the formulated samples. Soluble protein content was found as the highest in the sample containing 4% peel and 2% protein and it was affected by the pH and tomato peel concentration. Rheological results reveal shear-thinning behavior, as defined by the Herschel-Bulkley model, with protein and peel concentrations having a major influence on yield stress and viscosity. A positive trend was noticed between apparent viscosity and peel concentration, meantime protein concentration affected apparent viscosity adversely. Contrary relation between consistency index (k) values and apparent viscosity illustrate the complex interaction between protein and peel, particularly at higher concentrations. Furthermore, Principal Component Analysis (PCA) was used to investigate the complicated sensory landscape of tomato products with different quantities of pea protein and tomato peel. While higher tomato peel and protein levels have no direct impact on rheological qualities, they do add to astringency and sourness, which influences overall acceptability. Remarkably, the sample with the greatest quantities of peel and protein exhibits a delicate balance, with a loss in perceived tomato taste intensity and overall acceptability offsetting an increase in astringency. In terms of overall acceptability, the most preferred beverage was selected as the sample formulated with 2% peel and 1% protein

Effect of Microwave Frying on Acrylamide Generation, Mass Transfer, Color, and Texture in French Fries

[EN] The objective of this work was to evaluate the effect of microwave power on acrylamide generation, as well as moisture and oil fluxes and quality attributes of microwave-fried potatoes. Concretely, 25 g of potato strips, in 250 mL of fresh oil (at room temperature), were subjected to three different microwave powers (315, 430, and 600 W) in a conventional microwave oven. Microwave frying resulted in an acrylamide reduction ranged from 37 to 83% compared to deep-oil frying. Microwave-fried French fries presented lower moisture and higher fat content than deep-oil fried potatoes. Concretely, microwave-fried potatoes presented values of moisture and texture more similar to potato chips than French fries, nonetheless with lower fat levels (less than 20 g/100 g wb) and acrylamide content (lower than 100 ¿g/kg wb) at the reference time. This study presents an alternative way of frying to address the production of healthier potato chips.The authors would like to thank the Universitat Politecnica de Valencia for the PhD scholarship given to Mariola Sansano Tomas.Sansano, M.; De Los Reyes Cánovas, R.; Andrés Grau, AM.; Heredia Gutiérrez, AB. (2018). Effect of Microwave Frying on Acrylamide Generation, Mass Transfer, Color, and Texture in French Fries. Food and Bioprocess Technology. 11(10):1934-1939. doi:10.1007/s11947-018-2144-zS193419391110AACC. (1995). Approved methods of the American association of cereal chemists (9th ed.). St. Paul: The Association.Adedeji, A. A., Ngadi, M. O., & Raghavan, G. S. V. (2009). Kinetics of mass transfer in microwave precooked and deep-fat fried chicken nuggets. Journal of Food Engineering, 91(1), 146–153.Ahrné, L., Andersson, C.-G., Floberg, P., Rosén, J., & Lingnert, H. (2007). Effect of crust temperature and water content on acrylamide formation during baking of white bread: steam and falling temperature baking. LWT-Food Science and Technology, 40(10), 1708–1715.Amrein, T. M., Limacher, A., Conde-Petit, B., Amadò, R., & Escher, F. (2006). Influence of thermal processing conditions on acrylamide generation and Browning in a potato model system. Journal of Agricultural and Food Chemistry, 54(16), 5910–5916.Andrés, A., Arguelles, Á., Castelló, M. L., & Heredia, A. (2013). Mass transfer and volume changes in French fries during air frying. Food and Bioprocess Technology, 6(8), 1917–1924.Barutcu, I., Sahin, S., & Sumnu, G. (2009). Acrylamide formation in different batter formulations during microwave frying. LWT - Food Science and Technology, 42(1), 17–22.Belgin Erdoǧdu, S., Palazoǧlu, T. K., Gökmen, V., Şenyuva, H. Z., & Ekiz, H. İ. (2007). Reduction of acrylamide formation in French fries by microwave pre-cooking of potato strips. Journal of the Science of Food and Agriculture, 87(1), 133–137.Biedermann, M., Noti, A., Biedermann-Brem, S., Mozzetti, V., & GROB, K. (2002). Experiments on acrylamide formation and possibilities to decrease the potential of acrylamide formation in potatoes. Mitteilungen aus Lebensmitteluntersuchung und Hygiene, 93(6), 668–687.Bråthen, E., & Knutsen, S. H. (2005). Effect of temperature and time on the formation of acrylamide in starch-based and cereal model systems, flat breads and bread. Food Chemistry, 92(4), 693–700.Buffler, C. R. (1993). Microwave cooking and processing: Engineering fundamentals for the food scientist. (A. Books, Ed.). New York: Van Nostrand Reinhold.Datta, A. K. (1990). Heat and mass transfer in the microwave processing of food. Chemical Engineering Progress, 86(6), 47–53.Datta, A. K. (2001). Handbook of microwave technology for food application. CRC Press.De los Reyes, R., Heredia, A., Fito, P., De los Reyes, E., & Andrés, A. (2007). Dielectric spectroscopy of osmotic solutions and osmotically dehydrated tomato products. Journal of Food Engineering, 80(4), 1218–1225. 2.Granda, C., & Moreira, R. G. (2005). Kinetics of acrylamide formation during traditional and vacuum frying of potato chips. Journal of Food Process Engineering, 28(5), 478–493.Lizhi, H., Toyoda, K., & Ihara, I. (2008). Dielectric properties of edible oils and fatty acids as a function of frequency, temperature, moisture and composition. Journal of Food Engineering, 88(2), 151–158.Oztop, M. H., Sahin, S., & Sumnu, G. (2007). Optimization of microwave frying of potato slices by using Taguchi technique. Journal of Food Engineering, 79(1), 83–91.Parikh, A., & Takhar, P. S. (2016). Comparison of microwave and conventional frying on quality attributes and fat content of potatoes. Journal of Food Science, 81(11), E2743–E2755.Pedreschi, F., & Moyano, P. (2005). Oil uptake and texture development in fried potato slices. 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New York: Scientific Press.Tareke, E., Rydberg, P., Karlsson, P., Eriksson, S., & Törnqvist, M. (2002). Analysis of acrylamide, a carcinogen formed in heated foodstuffs. Journal of Agricultural and Food Chemistry, 50(17), 4998–5006.Taubert, D., Harlfinger, S., Henkes, L., Berkels, R., & Schömig, E. (2004). Influence of processing parameters on acrylamide formation during frying of potatoes. Journal of Agricultural and Food Chemistry, 52(9), 2735–2739.Venkatesh, M. S., & Raghavan, G. S. V. (2004). An overview of microwave processing and dielectric properties of agri-food materials. Biosystems Engineering, 88(1), 1–18

The predictive mirror: interactions of mirror and affordance processes during action observation

An important question for the study of social interactions is how the motor actions of others are represented. Research has demonstrated that simply watching someone perform an action activates a similar motor representation in oneself. Key issues include (1) the automaticity of such processes, and (2) the role object affordances play in establishing motor representations of others’ actions. Participants were asked to move a lever to the left or right to respond to the grip width of a hand moving across a workspace. Stimulus-response compatibility effects were modulated by two task-irrelevant aspects of the visual stimulus: the observed reach direction and the match between hand-grasp and the affordance evoked by an incidentally presented visual object. These findings demonstrate that the observation of another person’s actions automatically evokes sophisticated motor representations that reflect the relationship between actions and objects even when an action is not directed towards an object

Principles of sensorimotor learning.

The exploits of Martina Navratilova and Roger Federer represent the pinnacle of motor learning. However, when considering the range and complexity of the processes that are involved in motor learning, even the mere mortals among us exhibit abilities that are impressive. We exercise these abilities when taking up new activities - whether it is snowboarding or ballroom dancing - but also engage in substantial motor learning on a daily basis as we adapt to changes in our environment, manipulate new objects and refine existing skills. Here we review recent research in human motor learning with an emphasis on the computational mechanisms that are involved

Movement distributions of stroke survivors exhibit distinct patterns that evolve with training

BACKGROUND: While clinical assessments provide tools for characterizing abilities in motor-impaired individuals, concerns remain over their repeatability and reliability. Typical robot-assisted training studies focus on repetition of prescribed actions, yet such movement data provides an incomplete account of abnormal patterns of coordination. Recent studies have shown positive effects from self-directed movement, yet such a training paradigm leads to challenges in how to quantify and interpret performance. METHODS: With data from chronic stroke survivors (n = 10, practicing for 3 days), we tabulated histograms of the displacement, velocity, and acceleration for planar motion, and examined whether modeling of distributions could reveal changes in available movement patterns. We contrasted these results with scalar measures of the range of motion. We performed linear discriminant analysis (LDA) classification with selected histogram features to compare predictions versus actual subject identifiers. As a basis of comparison, we also present an age-matched control group of healthy individuals (n = 10, practicing for 1 day). RESULTS: Analysis of range of motion did not show improvement from self-directed movement training for the stroke survivors in this study. However, examination of distributions indicated that increased multivariate normal components were needed to accurately model the patterns of movement after training. Stroke survivors generally exhibited more complex distributions of motor exploration compared to the age-matched control group. Classification using linear discriminant analysis revealed that movement patterns were identifiable by individual. Individuals in the control group were more difficult to identify using classification methods, consistent with the idea that motor deficits contribute significantly to unique movement signatures. CONCLUSIONS: Distribution analysis revealed individual patterns of abnormal coordination in stroke survivors and changes in these patterns with training. These findings were not apparent from scalar metrics that simply summarized properties of motor exploration. Our results suggest new methods for characterizing motor capabilities, and could provide the basis for powerful tools for designing customized therapy