Quantum heuristic algorithm for traveling salesman problem

We propose a quantum heuristic algorithm to solve a traveling salesman problem by generalizing Grover search. Sufficient conditions are derived to greatly enhance the probability of finding the tours with extremal costs, reaching almost to unity and they are shown characterized by statistical properties of tour costs. In particular for a Gaussian distribution of the tours along the cost we show that the quantum algorithm exhibits the quadratic speedup of its classical counterpart, similarly to Grover search.Comment: Published versio

Biocontrol Approaches against Escherichia coli O157:H7 in Foods

Shiga-toxin-producing Escherichia coli O157:H7 is a well-known water- and food-borne zoonotic pathogen that can cause gastroenteritis in humans. It threatens the health of millions of people each year; several outbreaks of E. coli O157:H7 infections have been linked to the consumption of contaminated plant foods (e.g., lettuce, spinach, tomato, and fresh fruits) and beef-based products. To control E. coli O157:H7 in foods, several physical (e.g., irradiation, pasteurization, pulsed electric field, and high-pressure processing) and chemical (e.g., using peroxyacetic acid; chlorine dioxide; sodium hypochlorite; and organic acids, such as acetic, lactic, and citric) methods have been widely used. Although the methods are quite effective, they are not applicable to all foods and carry intrinsic disadvantages (alteration of sensory properties, toxicity, etc.). Therefore, the development of safe and effective alternative methods has gained increased attention recently. Biocontrol agents, including bacteriophages, probiotics, antagonistic bacteria, plant-derived natural compounds, bacteriocins, endolysins, and enzymes, are rapidly emerging as effective, selective, relatively safe for human consumption, and environmentally friendly alternatives. This paper summarizes advances in the application of biocontrol agents for E. coli O157:H7 control in foods

A Review of Extraction Techniques and Food Applications of Flaxseed Mucilage

Flaxseed contains significant concentration of mucilage or gum (a type of hydrocolloid). Flaxseed mucilage (FM) predominantly occurs in the outermost layer of the seed’s hull and is known to possess numerous health benefits such as delayed gastric emptying, reduced serum cholesterol, and improved glycemic control. FM is typically composed of an arabinoxylan (neutral in nature) and a pectic-like material (acidic in nature). Similar to gum arabic, FM exhibits good water-binding capacity and rheological properties (similar functionality); therefore, FM can be used as its replacement in foods. In this review, an overview of methods used for FM extraction and factors influencing the extraction yield were discussed initially. Thereafter, food applications of FM as gelling agent/gel-strengthening agent, structure-forming agent, stabilizing agent, fat replacer, anti-retrogradation agent, prebiotic, encapsulating agent, edible coatings and films/food packaging material, and emulsifier/emulsion stabilizer were included. At the end, some limitations to its wide application and potential solutions were added

Control of the gastrointestinal digestion of solid lipid nanoparticles using PEGylated emulsifiers

We prepared solid lipid nanoparticles (SLNs) with tristearin and various emulsifiers which had different chain length PEGs (10-100 times-repetition of ethylene glycol) to control their digestion fate in the gastrointestinal tract. Fabricated SLNs after acidic/high-ionic-strength media treatment were stable regardless of the f-potential (ZP) disappearance. Additionally, highly PEGylated SLNs successfully hindered the adsorption of both bile acid (BA) and lipase on the SLN surface, while lowly PEGylated SLNs interrupted that of only lipase. In simulated small intestinal fluid, lipolysis of highly PEGylated SLNs increased with decrease of the emulsifier density on the SLNs, whereas lipolysis of lowly PEGylated SLNs increased with decrease of the particle size. These results suggested that high PEGylation was more efficient than low PEGylation to hinder the lipolysis initiated from the competitive replacement of the SLN-covering emulsifiers with BAs. Consequently, the SLN digestion could be controlled by choosing the length and concentration of PEGylated emulsifiers. (C) 2017 Elsevier Ltd. All rights reserved.This research was supported by the Basic Science Research Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Science, ICT and Future Planning (NRF-2016R1D1A1B03936106).OAIID:RECH_ACHV_DSTSH_NO:T201715463RECH_ACHV_FG:RR00200001ADJUST_YN:EMP_ID:A077087CITE_RATE:4.529DEPT_NM:농생명공학부EMAIL:[email protected]_YN:YCONFIRM:

Delayed Quality Deterioration of Low-Moisture Cereal-Based Snack by Storing in an Active Filler-Embedded LDPE Zipper Bag

This study focused on controlling the vapor permeability of an active zipper bag and preserving the quality of cereal-based snacks during the storage period at home. The active zipper bag was prepared by extruding low-density polyethylene with active fillers obtained from natural mineral materials. The active zipper bag showed the same transparent appearance as the existing one but showed 21% lower water vapor capability. As a result, during a 20-day storage period, three types of grain-based snacks (biscuits, shortbread cookies, and puffed snacks) showed delayed increases in weight, moisture content, and moisture activity when stored in an active zipper bag. In addition, this also affected the texture of the biscuits and shortbread cookies, in which the area under the curve was reduced significantly after appearing at a peak during the hardness measurement. On the other hand, the decrease in the number of air cell fracture events in puffed snacks was remarkable. This result suggests that the inner microstructure is preserved better when stored in an active zipper bag. In conclusion, the active zipper bag showed poor water vapor permeability, suggesting that the prepared zipper bag can be developed as snack packaging

Rapid Fabrication of Chemical Solution-Deposited Lanthanum Nickelate Thin Films via Intense Pulsed-Light Process

In this paper, we demonstrate the practicality and feasibility of the flash light-sintering method to fabricate the ceramic material perovskite structure for lanthanum nickel oxide (LaNiO3; LNO) thin films using flash light irradiation equipment. LNO thin films are deposited on an Si wafer and Al2O3 substrate via the chemical solution deposition (CSD) method and sintered by a thermal and flash light-irradiation process with a bottom heater. The properties of flash light-sintered LNO thin films are compared with those of thermally sintered films. The surface morphology, crystal development, and electric conductivity of the LNO thin films are measured by field-emission scanning electron microscope (FE-SEM), X-ray diffraction (XRD), and a four-point probe, respectively. Flash light sintering was accomplished in milliseconds. Through the comparison of thermal sintering and flash light-sintering results, it was confirmed that perovskite LNO thin films deposited by the CSD method can be fabricated by flash light sintering. We show that the flash light sintering method can solve several inherent issues of the conventional thermal sintering method

Resource-Aware Device Allocation of Data-Parallel Applications on Heterogeneous Systems

As recent heterogeneous systems comprise multi-core CPUs and multiple GPUs, efficient allocation of multiple data-parallel applications has become a primary goal to achieve both maximum total performance and efficiency. However, the efficient orchestration of multiple applications is highly challenging because a detailed runtime status such as expected remaining time and available memory size of each computing device is hidden. To solve these problems, we propose a dynamic data-parallel application allocation framework called ADAMS. Evaluations show that our framework improves the average total execution device time by 1.85× over the round-robin policy in the non-shared-memory system with small data set

Enhancing the Stability of Lipid Nanoparticle Systems by Sonication during the Cooling Step and Controlling the Liquid Oil Content

Aggregation of unstable particles in water limits the application of lipid nanoparticle (LNP) systems to foods despite the capability to encapsulate lipophilic bioactive components. This study exploits a preparation process that can reduce the aggregation of LNPs. Sonication during the cooling step (postsonication) for 4, 5, or 6 min was applied to increase the covering effect of Tween 20 on the particle. Additionally, LNPs were prepared using fully hydrogenated canola oil (FHCO) blended with 0–30 wt % liquid canola oil (LCO) of the lipid phase. Surfactant surface load data indicate that the postsonication might make nonemulsifying Tween 20 diffuse from the aqueous phase to droplet surfaces, which could decrease the crystallinity index (CI) of LNPs due to the inhibition of lipid crystallization. Moreover, the LCO content in lipid matrix could decrease the CI, which could reduce the formation of hydrophobic patches on the particle surface. Therefore, the postsonication and the LCO addition in the matrix could effectively prevent aggregation among hydrophobic patches. This improved colloidal stability of LNPs was verified by the particle shape in transmission electron microscopy and the gelation test. Consequently, LNPs fabricated using 6 min postsonication and 30 wt % LCO in the lipid exhibited the greatest stability (size, 202.3 nm; CI, 57.5%; Tween 20 surface load, 10.29 mg m^–2). This study may serve as a basis for further research that aims to develop delivery systems for functional foods