Simulations of ARGO profilers and of surface floating objects: applications in MFSTEP

International audienceIn this work we describe part of the activities performed in the MFSTEP project by means of numerical simulations of ARGO profilers and surface floating objects. Simulations of ARGO floats were used to define the optimal time cycling characteristics of the profilers to maximize independent observations of vertical profiles of temperature and salinity and to minimize the error on the estimate of the velocity at the parking depth of the profilers. Instead, the Mediterranean Forecasting System archive of Eulerian velocity field from 2000 to 2004 was used to build a related surface Lagrangian archive, systematically integrating numerical particles released and constrained to drift at surface. Such Lagrangian archive is then used to study the variability of the surface Lagrangian dispersion. Finally, as an example of a possible more realistic application, we estimated the interannual variability of the Lagrangian transport in two key areas of the Western Mediterranean also introducing an exponential decay in the particles concentration

Structured emulsions as butter substitutes: effects on physico-chemical and sensory attributes of shortbread cookies

Background: Reformulation of foods products to reduce total and saturated fats maintaining acceptable structure, texture, and mouthfeel, poses an important challenge to food industry. In this work, the use of structured emulsions (fibre induced oil-in-water biphasic systems with reduced total and saturated fats) is proposed to replace butter in shortbread cookies. Results: Use of structured emulsions resulted in softer dough that was anyway workable using a traditional process. Shortbread cookies containing structured emulsions were harder and paler than the butter control but had a significantly reduced saturated fats content. They also received promising scores in the sensory analysis, in terms of texture and overall acceptability, despite the butter product being still the preferred sample. Conclusion: The results of this study indicated that structured emulsions represent a good solution to produce nutritionally improved short-breads. Optimization of structured emulsion formulation can provide further improvement of shortbread cookies nutritional, sensory and physico-chemical properties

Evaluation and Tuning of Model Trajectories and Spreading Rates in the Baltic Sea Using Surface Drifter Observations

Results from experiments with surface drifters in the Baltic Sea in 2010–2011 are presented and discussed. In a first experiment, 12 SVP-B (Surface Velocity Program, with Barometer) drifters with a drogue at 12–18 m depth were deployed in the Baltic Sea. In a second experiment, shallow drifters extending to a depth of 1.5 m were deployed in the Gulf of Finland. Results from the SVP-B drifter experiment are compared to results from a regional ocean model and a trajectory code. Differences between the observed SVP-B drifters and simulated drifters are found for absolute dispersion (i.e., squared displacement from initial position) and relative dispersion (i.e., squared distance between two initially paired drifters). The former is somewhat underestimated since the simulated currents are neither as fast nor as variable as those observed. The latter is underestimated both due to the above-mentioned reasons and due to the resolution of the ocean model. For the shallower drifters, spreading in the upper 1–2 m of the Gulf of Finland is investigated. The spreading rate is about 200 m/day for separations <0.5 km, 500 m/day for separations below 1 km and in the range of 0.5–3 km/day for separations in the range of 1–4 km. The spreading rate does not follow Richardson’s law. The initial spreading, up to a distance of about d=100–150 m, is governed by the power law d∼t 0.27 whereas for larger separations the distance increases as d∼t2.5.BalticWa