Dynamic Matrix-Fracture Transfer Behaviour in Dual-Porosity Models

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Hybrid system of expert system and artificial neural networks for objective evaluation of product sensuous quality

Basic problems and the bottleneck of current approaches for objective assessment of product sensuous quality (PSQ) are discussed. As a solution, a new approach, an expert system (ES) based on artificial neural networks (ANNs) is proposed, in which the ES and ANNs co-operate in a superiority compensation way. T he knowledge base of the system can be effectively built and the evaluation of PSQ can be conducted on-line. As a case study, the new approach has been applied in leather handle test and it proves that the approach is capable of handling non-linear relationships among multiple measured PSQ parameters

ELEC6021 Research Methods: Report Writing

Slides and Handouts for this part of the modul

Closed expression of the interaction kernel in the Bethe-Salpeter equation for quark-antiquark bound states

The interaction kernel in the Bethe-Salpeter equation for quark-antiquark bound states is derived from the Bethe-Salpeter equations satisfied by the quark-antiquark four-point Green's function. The latter equations are established based on the equations of motion obeyed by the quark and antiquark propagators, the four-point Green's function and some other kinds of Green's functions which follow directly from the QCD generating functional. The B-S kernel derived is given an exact and explicit expression which contains only a few types of Green's functions. This expression is not only convenient for perturbative calculations, but also suitable for nonperturbative investigations.Comment: 27 pages,no figure

Applying Gaussian quantum discord to quantum key distribution

In this paper, we theoretically prove that the Gaussian quantum discord state of optical field can be used to complete continuous variable (CV) quantum key distribution (QKD). The calculation shows that secret key can be distilled with a Gaussian quantum discord state against entangling cloner attack. Secret key rate is increased with the increasing of quantum discord for CV QKD with the Gaussian quantum discord state. Although the calculated results point out that secret key rate using the Gaussian quantum discord state is lower than that using squeezed state and coherent state at the same energy level, we demonstrate that the Gaussian quantum discord, which only involving quantum correlation without the existence of entanglement, may provide a new resource for realizing CV QKD

The survival and growth of Bacillus cereus and Listeria monocytogenes, during the manufacture of Ricotta Salata cheese : a thesis presented in partial fulfilment of the requirements for the degree of Masters in Food Technology at Massey University, Palmerston North, New Zealand

This study was conducted with the following objectives: 1) to investigate the survival and growth of Bacillus cereus during the manufacture of Ricotta Salata cheese; and 2) to investigate the survival and growth of Listeria monocytogenes during the manufacture of Ricotta Salata cheese. The Ricotta Salata cheese was made by heating the whole milk to 95oC, and adding citric acid to coagulate the cheese curd. The cheese curd was inoculated with 7 log10 CFU/g B. cereus broth and 8 log10 CFU/g L. monocytogenes broth. After moulding for 12h, Ricotta Salata cheese was stored at 4oC for 1 week. During manufacture, the physico-chemical properties [pH, water activity (aw), and Sodium chloride (NaCl) concentration] and bacterial counts were recorded. The pH change fluctuated between 6.00 to 6.10 on the surface and 6.00 to 5.95 in the centre; the lowest aw was approximately 0.96 on the surface and 0.97 in the centre; and the highest NaCl concentration was 3.3% on the surface and 3% in the centre. The survival and growth of the two B. cereus strains (D1 and ATCC 13061) during the manufacture of Ricotta Salata cheese were similar. The B. cereus grew from approximately 5 log10 CFU/g to a maximum of 7.7 log10 CFU/g of cheese curd during moulding (20h at room temperature). The survival and growth of the two L. monocytogenes strains (W1 and ATCC 35152) during the manufacture of Ricotta Salata cheese were similar. The difference between the bacteria count on the surface and in the centre was very small. L. monocytogenes increased from 5 to 6 log10 CFU/g to a maximum of 8.6 log10 CFU/g during manufacture and maintained a level of around 8 log10 CFU/g in the final product. The Ricotta Salata supported the survival and growth of B. cereus and L. monocytogenes during manufacture. It is important to improve the management of process hygiene for reducing the environmental contamination. Ideally, some lethal treatments should be applied after the packaging of the cheese, to limit the contamination of Ricotta Salata with these two bacteria

PhD Supervision up to 9 months

Information and guidance for students in the early stages of their PhD studie