Modeling of active thermography through uncertainty quantifi cation of parameters of the heat transfer equation

Active thermography is an experimental technique used to analyze samples of materials or entire structures without destroying them, by means of a heat source, such as a laser beam of a given power. It is posed that such experimental procedure can be modeled mathematically through the complete equation of heat transfer.</p

Continuous and Pulsed Ultraviolet-C LED on Germicidal Effect and Energy Consumption in Fresh Products: Applications in Tomatoes as a Model

Nowadays, lifestyle change is one of the problems of the new world economic order, and the procedures of feeding, purchasing, preparation, and the storage of food products, are forcing authorities to establish more rigorous methods concerning the control of food quality and safety. Owing quality in the agro-food sector is a complex and global issue, due to the distance between production and final consumption, as well as the new demands of society on food. Contributing to the bacteria minimization during their path in the supply chain, the objective of this research is the use of an UV-C LED artificial lighting system with emission in continuous light (CL) and two of pulsed light (Mode 1 and Mode 2) for fresh products’ disinfection. A mathematical model is introduced as a reference to establish the equivalence dose of continuous and pulsed UV-C LED irradiation. The doses applied were 5, 15, and 25 mJ cm−². The configured parameters per each technique were the irradiance, time also the frequency (500 Hz), and duty cycle (30, 50, and 80%) for Mode 1 and Mode 2. The germicidal effect (GE), energy consumption, and effective germicidal effect (EGE), were evaluated for the different techniques. According to the results, the technique Mode 1 was the best in the GE with 1.06 ± 0.01 and 1.08 ± 0.01 Log reduction by 25 mJ cm−2 at 30 and 80% duty cycle, correspondingly. The CL and Mode 1 showed an outstanding performance with the EGE. Finally, Mode 1 reduced 11% in energy and the GE is comparable with CL. The pulsed light technique Mode 1 constitutes a powerful method against the microorganism’s destruction and a strategy for saving energy during the treatment. The UV-C LEDs proved to be an excellent alternative in the disinfection of fresh products with pulsed light emission in the real process

Application of Principal Component Analysis to Elucidate Experimental and Theoretical Information

Principal Component Analysis has been widely used in different scientific areas and fordifferent purposes. The versatility and potentialities of this unsupervised method for dataanalysis, allowed the scientific community to explore its applications in different fields. Evenwhen the principles of PCA are the same in what algorithms and fundamentals concerns, thestrategies employed to elucidate information from a specific data set (experimental and/ortheoretical), mainly depend on the expertise and needs of each researcher.In this chapter, we will describe how PCA has been used in three different theoretical andexperimental applications, to explain the relevant information of the data sets. Theseapplications provide a broad overview about the versatility of PCA in data analysis andinterpretation. Our main goal is to give an outline about the capabilities and strengths ofPCA to elucidate specific information. The examples reported include the analysis ofmatured distilled beverages, the determination of heavy metals attached to bacterialsurfaces and interpretation of quantum chemical calculations. They were chosen asrepresentative examples of the application of three different approaches for data analysis:the influence of data pre-treatments in the scores and loadings values, the use of specificoptical, chemical and/or physical properties to qualitatively discriminate samples, and theuse of spatial orientations to group conformers correlating structures and relative energies.This reason fully justifies their selection as case studies. This chapter also pretends to be areference for those researchers that, not being in the field, may use these methodologies totake the maximum advantage from their experimental results.Fil: Araujo Andrade, Cuauhtémoc. Universidad Autónoma de Zacatecas; MéxicoFil: Frausto Reyes, Claudio. Universidad Autónoma de Zacatecas; MéxicoFil: Gerbino, Oscar Esteban. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Mobili, Pablo. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Tymczyszyn, Emma Elizabeth. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Esparza Ibarra, Edgar L.. Universidad Autónoma de Zacatecas; MéxicoFil: Ivanov Tsonchev, Rumen. Universidad Autónoma de Zacatecas; MéxicoFil: Gomez Zavaglia, Andrea. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentin