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Search Results: 1 - 10 of 5888 matches for " Heat-Kernels "
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Estimate of an Hypoelliptic Heat-Kernel outside the Cut-Locus in Semi-Group Theory  [PDF]
Rémi Léandre
Applied Mathematics (AM) , 2012, DOI: 10.4236/am.2012.312A285
Abstract:

We give a proof in semi-group theory based on the Malliavin Calculus of Bismut type in semi-group theory and Wentzel-Freidlin estimates in semi-group of our result giving an expansion of an hypoelliptic heat-kernel outside the cut-locus where Bismut’s non-degeneray condition plays a preominent role.

A New Kernel to use with Discretized Temporal Series
González Abril, Luis;Velasco Morente, Francisco;Ortega Ramírez, Juan Antonio;Cuberos García Vaquero, Francisco Javier;
Computación y Sistemas , 2007,
Abstract: in this paper a new kernel, from statistical learning theory is proposed to work with symbols chains (words) obtained from a discretization procedure of a continuous features. although the exact definition of the discretization is not strictly necessary, there must always exist either, a measure of distance or a similarity between symbols in a certain alphabet (a set of symbols). this kernel is applied on a set of television shares obtained from the seven main television stations in andalusia (spain). a comparative study for classification purposes is done, and the associated parameter selection is studied. finally, it must be mentioned that this kernel has certain implications in the type of considered similarity that will be studied in further researches. the small influence of the λ parameter in identification tasks must also be discussed.
Analysis of the Performance of a Dehulling System for Confectionary Sunflower Seeds  [PDF]
Ana Karina de Figueiredo, Luciana Marcela Rodríguez, Isabel Concepción Riccobene, Susana Maria Nolasco
Food and Nutrition Sciences (FNS) , 2014, DOI: 10.4236/fns.2014.56064
Abstract:

Confectionary sunflower, which has a larger size and lower oil content than oilseed sunflower, has a considerable market, since it is used for birdfeed and human consumption. The characteristics of use of confectionary sunflower seeds require a dehulling process that is efficient in the removal of the hull and that also allows obtaining a product consisting mainly of whole kernels. Response surface methodology was used to determine an optimal combination of working conditions in the dehulling process of confectionary sunflower seeds. Optimization factors were impact speed, expressed in terms of the peripheral speed (28.3 -41.9 m/s), and moisture content of the seeds (4% -14%, dry basis—db). A central composite rotatable design (CCRD) was used to develop models for the responses (dehulling ability—DA and percentage of whole kernels—WK). Applying the desirability function method, the optimal values of the factors were determined using maximum WK and maximum DA as criteria. The results of the optimization technique suggest that by dehulling Mycogen 9338 confectionary sunflower seeds at 12.3% db and 32.5 m/s, the maximum values of DA and WK (72.6% and 63%, respectively) would be obtained. The moisture value defined as optimal determines a requirement of humidification of the seeds prior to dehulling, establishing the need for a technical and economic feasibility study.

Bacterial and yeast counts in Brazilian commodities and spices
Freire, Francisco das Chagas Oliveira;Offord, Lisa;
Brazilian Journal of Microbiology , 2002, DOI: 10.1590/S1517-83822002000200009
Abstract: a total of thirteen genera of bacteria and two genera of yeasts were detected in surface sterilized and unsterilized brazilian commodities and spices such as cashew kernels, brazil nut kernels, black and white pepper. the genus bacillus with eight species was by far the most common. the yeasts isolated were pichia sp., p. guillermondii and rhodotorula sp. bacillus cereus, salmonella typhimurium and staphylococcus aureus were detected in cashew and brazil nut kernels.
Reducing increasing monotonicity of kernels
Rina Ling
International Journal of Mathematics and Mathematical Sciences , 1984, DOI: 10.1155/s0161171284000090
Abstract: Integral equations with positive increasing kernels are transformed into ones with positive decreasing kernels, and using a similar technique, more positive increasing kernels are reduced to ones with less increasing monotonicity.
Bacterial and yeast counts in Brazilian commodities and spices
Freire Francisco das Chagas Oliveira,Offord Lisa
Brazilian Journal of Microbiology , 2002,
Abstract: A total of thirteen genera of bacteria and two genera of yeasts were detected in surface sterilized and unsterilized Brazilian commodities and spices such as cashew kernels, Brazil nut kernels, black and white pepper. The genus Bacillus with eight species was by far the most common. The yeasts isolated were Pichia sp., P. guillermondii and Rhodotorula sp. Bacillus cereus, Salmonella typhimurium and Staphylococcus aureus were detected in cashew and Brazil nut kernels.
Rela??es granulométricas no processo de brunimento de arroz
Luz, Carlos A. S.;Luz, Maria L. G. S. da;Bizzi, Luciano T.;Falk, César L.;Isquierdo, Eder P.;Loregian, Rudimar;
Engenharia Agrícola , 2005, DOI: 10.1590/S0100-69162005000100024
Abstract: milling yield using five different rates of broken and head rice was tested. the samples were arranged to have different amounts of big and small broken kernels in the mass of grains. the size of each fraction of broken grains was established according to the brazilian rules of rice classification. the paddy sample had 100 g and the brown rice sample had 78 g. the brown rice was milled by adding different proportions of broken kernels to make five treatments as follows: 1) only whole kernels; 2) 6.16 g of big broken kernels and 1.04 g of small broken kernels were used as they appear in the original lot; 3) 3.6 g of big broken kernels and 3.6 g of small broken kernels were added to the whole kernels; 4) 7.2 g of big broken kernels were added to the whole kernels and 5) 7.2 g of small broken kernels were added to the whole kernels. a laboratory mill was used. the classification was made manually. the percentages of broken kernels varied from 3.6% to 7.2% in the fraction of big broken kernels and from 1.04% to 7.2% in the fraction of small broken kernels, respectively. the results showed that, in the milling process using broken kernels in the mass, the head rice yield was significantly higher than when 100% of head kernels were milled.
Mycoflora of pistachio and peanut kernels from Sari, Iran
Mohammad Taghi Hedayati,Saied Kaboli,Sabah Mayahi
Jundishapur Journal of Microbiology , 2010,
Abstract: Introduction and objective: Fungal contamination of various foodstuffs and agricultural commodities is a major problem in the developing countries; therefore the aim of this study was to evaluate the mycoflora of pistachio and peanuts from retailers and dried fruit retail shops of Sari, Iran. Materials and methods: A total number of 100 peanut and pistachio kernel samples in two consumption forms (dry roasted and raw) were collected from retailers and dried fruit retail shops in Sari city. Samples were analyzed for the presence of fungi by culture on Sabouraud dextrose agar media. Results: Fungi were detected in almost 70% of the samples. The genus Aspergillus was the most predominant isolate from peanut (70.5%) and pistachio (62.7%) kernel samples. Among the species of Aspergillus, A. flavus was the most frequently isolated species in the collected samples. A. flavus also had the highest contamination mean value in dry roasted and raw form of peanut and pistachio kernels. Conclusion: Because of the isolation of high percentage of A. flavus as the main aflatoxins producer in nature we recommend also the need of good storage practices in order to prevent the occurrence of aflatoxins in peanuts and pistachio.
VARIABILITY OF NUMBER OF KERNELS PER SPIKE IN WHEAT CULTIVARS (Triticum aestivum L.)
Desimir KNEZEVIC,Veselinka ZECEVIC,Svetislav STAMENKOVIC,Srdjan ATANASIJEVIC
Journal of Central European Agriculture , 2012, DOI: 10.5513/jcea01/13.3.1099
Abstract: In this paper was analyzed number of kernels per spike in 20 genetically divergent wheat cultivars originated from different breeding centers in Serbia. Investigation conducted during two seasons which characterized different climatic condition. For analysis used samples of 60 wheat plants (20 plants in 3 replications) which were harvested in full maturity stage. The differences in average values for number of kernels per spike in studied cultivars were determined. The variability of number of kernels per spike was established. In average, number of kernels per spike for all cultivars was higher in second year 72.22 than in first experimental year 68.73. The highest number of kernels/spike in both year expressed Tanjugovka cultivar and the lowest Yugoslavia cultivar. Average value of coefficientvariation for all cultivars varied from 14.19 in first year to 12.92 in second year. Average number of kernels per spike for both year of growing, varied from 54.56 in cultivar Yugoslavia to 77.83 in cultivar Tanjugovka. Significant differences for number of kernels/spike were found among cultivars in both years as well between years. Heritability in wide sense for number of kernels/spike was 79.13%.
Mineral Contents of Mango Seed Kernels
Muhammad Aslam Shad,Abdul-Rehman,Khalid Daud
Journal of Biological Sciences , 2001,
Abstract: The mineral analysis of four commercially grown mango varieties (Maldah, Anwar Retaul, Chounsa and Dusehri) included quantitative estimations of the macronutrients and micronutrients were carried out. These results showed that K range was I1.14-1.63g %), Ca (0.1075-1.11 25g %), Na (0.0575-0.1375g %). The contents (mgMOOg) of other minerals i.e., Zn, Bi, Sr, Pb, Cd, Mn, Co, Cr, Fe, Cu and Ni were in range of (6.10-10.20), (5.50-6.65), (1.60-1.65), (1.30-1.70), (0.70-1.20), (0.70-1.00), (0.30-0.60), (0.35-0.70), (0.20-1.55), (0.05-0.65) and (0.05-0.35) respectively. The variations in the contents of different minerals may be due to the change in soil composition, climatic conditions and varietal differences in parent trees. However, present studies are helpful to assess the food value of mango seed kernels particularly with regard to mineral contents.
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