Vorticity Confinement methods for cavitating flows

Present work deals with investigations of numerical aspects of cavitating vortex dominated flows. Computations of the viscous flow on realistic, technical configurations require efficient methods and high grid resolution, which is not sufficient in most cases to capture important details of the flow. Insufficient resolution increases the numerical dissipation of vortices generated at the tip region of lifting surfaces. One possible solution to reduce the unphysical decay of the strength of the vortices (despite of moderate resolution) is the application of vorticity confinement methods. Aim of the paper is the development and the comparison of Vorticity Confinement (VC) methods for cavitating flows on unstructured grids. Applications are proposed to control devices and marine propulsion systems. The numerical dissipation of vortices is compared for different VC formulations. Especially the influence of the source terms on cavitating flows is investigated. The numerical computations are carried out by the finite volume solution method FreSCo on arbitrary grids. In the study vorticity confinement techniques are combined with different cavitation models available in the applied numerical method to investigate tip vortex flow. The cavitation models are based on Volume-of-Fluid (VoF). A NACA16020 elliptical wing is selected as a validation case. The combination of vorticity confinement formulations and cavitation models enables a better and a more detailed study of cavitation effects.http://deepblue.lib.umich.edu/bitstream/2027.42/84314/1/CAV2009-final139.pd

Изучение потенциала пророшенных соевых бобов и кунжутной шелухи для повышения пищевой ценности мороженого

The study aimed to produce nutritionally enhanced ice cream by adding sprouted soybean (SSB) and sesame hulls (SH) at different concentrations to partially replace skimmed milk powder (SMP). The physicochemical, total phenolic content (TPC), antioxidant activity (AOA), and sensory acceptability of ice cream fortified with SSB or SH were evaluated. The ice cream containing 15% SSB was found to have the best sensory characteristics and was most preferred by the taste panel. The addition of 15% SSB increased the protein and fiber content and improved melting resistance, while the addition of 15% SH resulted in a greater increase in dietary fiber but lower protein content and melting resistance. The highest overrun on the cost was obtained in the sample fortified with 25% SSB compared to the lowest in the sample fortified with 25% SH, but panelists generally did not like these samples in terms of taste-flavor. The study concluded that the addition of SSB and SH to replace SMP in ice cream can create a nutritious and low-cost product with similar physicochemical properties and acceptance to the control.Целью исследования было производство мороженого с повышенной питательной ценностью путем добавления пророщенных соевых бобов (ПСБ) и кунжутной шелухи (КШ) в различных концентрациях для частичной замены сухого обезжиренного молока (СОМ). Оценивались физико-химические показатели, общее содержание фенолов (ОПП), антиоксидантная активность (АОА) и органолептическая приемлемость мороженого, обогащенного ПСБ или КШ. Было обнаружено, что мороженое, содержащее 15% ПСБ, обладает лучшими органолептическими характеристиками и является наиболее предпочтительным при оценке вкуса дегустационной комиссией. Добавление 15% ПСБ увеличило содержание белка и клетчатки и повысило устойчивость мороженого к таянию, тогда как добавление 15% КШ привело к большему увеличению содержания пищевых волокон, но к снижению содержания белка и понижению устойчивости к таянию. Самое высокое превышение стоимости продукта было получено в образце, обогащенном 25% ПСБ, по сравнению с самой низкой стоимостью продукта, полученном в образце, обогащенном 25% КШ, но членам дегустационной комиссии в целом эти образцы мороженого не понравились с точки зрения вкуса и аромата. Показано, что добавление ПСБ и КШ для замены СОМ в мороженом может создать питательный и недорогой продукт со схожими физико-химическими свойствами и вкусом

Функциональное печенье, обогащенное порошком картофельной кожуры: физические, химические, реологические и антиоксидантные свойства

This research aimed to replace wheat flour with potato peel powder (PPP) at different levels (3, 5, 7, 10, 30, and 50%). An effect of PPP on physical, chemical, rheological, and antioxidant properties of biscuit samples was investigated. The results show that the PPP sample had a significantly higher content of total sugar, protein and ash, and a lower content of moisture (15.68g/100g dry weight, 15.32 g/100g dry weight, 9.11%, 8.35%, respectively) compared with the wheat flour sample. Also, a higher total phenolic content and antioxidant activity (71.12 mg Gallic acid equivalent / 100g dry weight and 68.39%, respectively) was observed in the PPP sample. The highest percentage of PPP addition (50%) exerted the greatest significant effect on the content of total sugar, protein, moisture, ash, total phenols, and antioxidant activity compared with the control sample and other biscuit samples leading to their increase to 50.90 g/100g dry weight, 12.74 g/100g dry weight, 5.56%, 2.39%, 41.71 mg Gallic acid equivalent / 100g dry weight, 59.72%, respectively. A decrease in the L*, a*, b*, C*, h and BI values, and an increase in ∆E values were observed with replacing wheat flour with PPP. The 3% and 5% replacement rates contributed to improving most organoleptic characteristics (general acceptability, color, taste) compared to the samples with the highest studied percentages (30% and 50%). Although the highest percentages of PPP addition led to lower scores for sensory characteristics, all studied samples were acceptable from the sensory point of view, except the samples with the 50% replacement rate in terms of their taste and color.Цель этой работы состоит в описании и исследовании ранее неизвестного явления самосегментации молочного сгустка в сыродельной ванне открытого типа. На основе анализа кинетики гелеобразования определено, что самосегметация геля начинается вблизи гель-точки, развивается в течение нескольких десятков секунд и закрепляется по мере уплотнения геля. Сегменты в молочном сгустке не имеют определённой правильной формы, их средний размер вариабелен в пределах от 5 до 50 см. Форма и размеры сегментов не повторяются и не коррелируют с видом вырабатываемого сыра. Смещение сегментов молочного сгустка в сыродельной ванне относительно друг друга по высоте составляет от 0,5 до 2 мм. Ширина граничного слоя между сегментами сгустка увеличивается в процессе вторичной фазы гелеобразования от 3 до 10 мм. В результате проведенных экспериментальных исследований показано, что самосегментация молочного геля вызывается термогравитационной конвекцией, образующей циркуляционные ячейки Бенара. Предложено описание возможного механизма самосегментации молочного геля в сыродельных ваннах открытого типа. Отмечена действенная роль жировых шариков в механизме самосегментации молочного сгустка. Высказано предположение, что самосегментация молочного сгустка в сыродельной ванне может вызвать некоторые органолептические дефекты в готовом сыре, в частности неравномерность текстуры и неравномерность цвета

Costs and advance directives at the end of life: a case of the ‘Coaching Older Adults and Carers to have their preferences Heard (COACH)’ trial

Background Total costs associated with care for older people nearing the end of life and the cost variations related with end of life care decisions are not well documented in the literature. Healthcare utilisation and associated health care costs for a group of older Australians who entered Transition Care following an acute hospital admission were calculated. Costs were differentiated according to a number of health care decisions and outcomes including advance directives (ADs). Methods Study participants were drawn from the Coaching Older Adults and Carers to have their preferences Heard (COACH) trial funded by the Australian National Health and Medical Research Council. Data collected included total health care costs, the type of (and when) ADs were completed and the place of death. Two-step endogenous treatment-regression models were employed to test the relationship between costs and a number of variables including completion of ADs. Results The trial recruited 230 older adults with mean age 84 years. At the end of the trial, 53 had died and 80 had completed ADs. Total healthcare costs were higher for younger participants and those who had died. No statistically significant association was found between costs and completion of ADs. Conclusion For our frail study population, the completion of ADs did not have an effect on health care utilisation and costs. Further research is needed to substantiate these findings in larger and more diverse clinical cohorts of older people

Erratum to: 36th International Symposium on Intensive Care and Emergency Medicine

[This corrects the article DOI: 10.1186/s13054-016-1208-6.]

Prevalence, antimicrobial susceptibility and risk factors associated with non-typhoidal Salmonella on Ugandan layer hen farms

Abstract Background Non-typhoidal Salmonella (NTS) are among the leading global foodborne pathogens and a significant public health threat. Their occurrence in animal reservoirs and their susceptibilities to commonly used antimicrobials are poorly understood in developing countries. The aim of this study was to estimate the prevalence, determine antimicrobial susceptibility and identify risk factors associated with NTS presence in laying hen farms in Uganda through a cross-sectional study. Results Pooled faecal samples were collected from 237 laying hen farms and these were analysed for NTS following standard laboratory procedures. In total, 49 farms (20.7%; 95% Confidence interval (CI): 15.6–25.6%) were positive for NTS presence. Altogether, ten Salmonella serotypes were identified among the confirmed 78 isolates, and the predominant serotypes were Salmonella Newport (30.8%), S. Hadar (14.1%), S. Aberdeen (12.8%), S. Heidelberg (12.8%), and S. Bolton (12.8%). Phenotypic antimicrobial resistance was detected in 45(57.7%) of the isolates and the highest resistance was against ciprofloxacin (50.0%) followed by sulphonamides (26.9%) and sulphamethoxazole/trimethoprim (7.7%). Resistance was significantly associated with sampled districts (p = 0.034). Resistance to three or more drugs, multi-drug resistance (MDR) was detected in 12 (15.4%) of the isolates, 9 (75%) of these were from Wakiso district. A multivariable logistic model identified large farm size (OR = 7.0; 95% CI: 2.5–19.8) and the presence of other animal species on the farm (OR = 5.9; 95% CI: 2.1–16.1) as risk factors for NTS prevalence on farms. Having a separate house for birds newly brought to the farms was found to be protective (OR = 0,4; 95% CI: 0.2–0.8). Conclusion This study has highlighted a high prevalence and diversity of NTS species in laying hen farms in Uganda and identified associated risk factors. In addition, it has demonstrated high levels of antimicrobial resistance in isolates of NTS. This could be because of overuse or misuse of antimicrobials in poultry production. Also importantly, the insights provided in this study justifies a strong case for strengthening One Health practices and this will contribute to the development of NTS control strategies at local, national and international levels