1st Break Research Articles

A Developed Shear Wave Source for Shallow Seismic Survey

Shear wave velocity is a fundamental parameter in determining geological structures and soil characteristics for geotechnical and earthquake engineering studies. In shallow seismic data acquisition, shear wave is generated by various seismic sources. Although the data quality is affected by the choices of the seismic source, applying highly efficient sources is sometimes limited for some users and by the budget available for a project. Therefore, this work aims to design and develop an effective shear wave seismic source as an alternative for shallow seismic surveys. The developed source consists of 4 main parts, including base plate, activated mass, lifting and shooting system, body and transportation system. It is simply operated by lifting an activated mass with a sling and puller to the armed position. Under this condition, an attached spring is under compression and the maximum potential energy is stored. When the mass is released and horizontally hit the base plate, shear wave is generated by the momentum and energy transferred from the base plate into the ground. To evaluate the source capability, a comparison of the conventional and the developed source was performed at a test site. The recorded data were compared both in qualitative and quantitative manners based on the signal-to-noise ratio, energy and frequency content, signal penetration, and repeatability. It was found that signal energy generated by one blow of the developed source is equivalent to approximately three-fold of the conventional source. There is a remarkably higher repeatability from the developed source than that from the conventional source. Moreover, it is easy to operate, portable, and minimizes required man power. Overall, the new shear source is suitable and has potential application for shallow seismic surveys. HIGHLIGHTS The new shear wave seismic source has been developed and tested as an alternative source for shallow seismic surveys The key advantages of the developed source are that it is simple to operate, reduces required manpower, fairly cost-effective, transportable, safe, and has a minimal environmental impact There is a noticeably higher input signal energy transfer offered by the source leading to the deeper target depth of investigation The better repeatable waveform led to greater accuracy of the 1st break picking in the data processing GRAPHICAL ABSTRACT

Development of technological schemes for the processes of preparation and milling of two-component grain mixtures

A study of the preparation and milling of a grain mixture containing 7% of flax seeds has been carried out in order to obtain a composite wheat-flax flour, in which the entire biopotential of flax seeds was preserved. During the wheat grain preparation the cold conditioning was carried out, the modes of which were the following: humidity - 15.5%, dwell time in the water - 24 hours. The optimal conditions for milling the wheat-flax mixture have been determined, which are the following: yield (%) / ash content (%) in 3 break systems (in terms of the 1st break system - grain) for the first break system - 53.5 / 1.00; for the second break system. - 22.2 / 1.11; totally for the first and the second break systems - 75.7 / 1.035; totally for the first, the second and the third break systems - 81.0 / 1.1. The technological schemes have been developed and the new varieties of wheat-flax flour with predetermined technological properties and increased nutritional value have been formed. The approximate indices of yield and quality of the new wheat-flax flour varieties are the following: Flour A - yield 45-50%, lipids 3.6-4.0%, protein 13-13.5%, ash 0.55-0.70%, whiteness–50 conventional units; Flour B - yield 20-25%, lipids 5.5-6.0%, protein 14-14.5%, ash 0.9-1.25%, whiteness - 22 conventional units; Flour C - yield 70-75%, lipids 4.5-5.0%, protein 13.6-14.0%, ash 0.75-0.90%, whiteness - 36 conventional units.

TECHNOLOGICAL SCHEMES FOR THE PROCESSES OF PREPARATION AND MILLING BINARY GRAIN MIXTURES AND BIOCHEMICAL EVALUATION OF PRODUCED PRODUCTS

A study of the preparation and milling of a grain mixture containing 7% of flax seeds has been carried out in order to obtain a composite wheat-flax flour, in which the entire biopotential of flax seeds was preserved. It was revealed that the preparation of the components of the grain mixture should be carried out independently, in parallel flows. During the wheat grain preparation the cold conditioning was carried out, the modes of which were the following: humidity — 15.5%, dwell time in the water — 24 hours. The optimal conditions for milling the wheat-flax mixture have been determined, which are the following: yield (%) / ash content (%) in 3 break systems (in terms of the 1st break system — grain) for the first break system — 53.5 / 1.00; for the second break system. — 22.2 / 1.11; totally for the first and the second break systems — 75.7 / 1.035; totally for the first, the second and the third break systems — 81.0 / 1.1. The technological schemes have been developed and the new varieties of wheat-flax flour with predetermined technological properties and increased nutritional value have been formed. The approximate indices of yield and quality of the new wheat-flax flour varieties are the following: Flour A — yield 45–50%, lipids 3.6–4.0%, protein 13–13.5%, ash 0.55–0.70%, whiteness — 50 conventional units; Flour B — yield 20–25%, lipids 5.5–6.0%, protein 14–14.5%, ash 0.9–1.25%, whiteness — 22 conventional units; Flour C — yield 70–75%, lipids 4.5–5.0%, protein 13.6–14.0%, ash 0.75–0.90%, whiteness — 36 conventional units. It was indicated that the total lipids content in flour from two-component mixtures increases by about 4 times, and the total protein content in the studied samples increases by 1–2%. The content of linoleic acid (ɷ‑6) in wheat-flax flour samples is 1.6…3.3 times higher than in wheat flour; the content of linolenic acid (ɷ‑3) in wheat-flax flour samples is 36.8…57.2 times higher than in wheat flour (taking into account the total lipids content in the samples). The enrichment of wheat flour due to flax seeds allows to make up the deficiency of PUFA family in the diet of a modern person and to obtain products on a grain basis of a balanced composition.

Development of technological solutions for flour production with specified quality parameters

Today, bakery and milling industry is actively developing, as well as other branches of food industry. This is due to the applying of new foreign trends to the technology and range of products of the Ukrainian market. In these conditions, the classic offering of flour is already inadequate. To meet the needs of modern bakeries, milling industry is facing a new challenge: production of flour grades with specified quality parameters.
 The article considers the technological and baking properties of flour from all systems of the technological process of a flourmill with a capacity of 300 tons per day. Studies have shown that flour from first-quality systems is whiter by 15–20 units, is by 1.0–1.8% lower in ash, by 1–3% lower in protein, by 2–4% lower in gluten with more elastic properties, has a Falling Number higher by 80–110 s, a water absorption capacity lower by 1–5%, a damaged starch value lower by 1–3 UCD as compared to flour from systems of some other quality. Technological solutions are developed for producing a special flour grade by its selection and mixing from the streams of the 1st break system (B1/B2), 1st reduction system (C1/C2), 2nd sizing system (R2), and 1st vibratory bran finisher system (V1). It has been found that the developed grade of flour – patent superior grade flour – meets the requirements and has high baking performance. It has a gluten content higher by 2%, Falling Number lower by 20 s, and Starch Damage less by 2 UCD, as compared to patent high grade flour. This makes it possible to obtain bread larger in volume by 55 cm3, with smooth, even crust, elastic white crumb, and uniform porosity (80%). According to rheological characteristics determined with a Mixolab device, patent superior grade flour has a higher Water Absorption Index, a higher Viscosity Index, a lower Gluten+ Index, and a lower Amylase Index than patent high grade flour. The developed technological solutions for producing flour with specified quality parameters have been introduced at the flourmill with an equipment package, from the company Alapala (Turkey), with a capacity of 300 tons per day.

Discrete element method as an approach to model the wheat milling process

It is a well-known phenomenon that break-release, particle size, and size distribution of wheat milling are functions of machine operational parameters and grain properties. Due to the non-uniform characteristics and properties of wheat kernels, the kernel physical and mechanical properties affect the size reduction process. This research was the first to test the functionality of the discrete element method (DEM) to simulate the 1st break wheat roller milling process. DEM models of 1st break wheat milling were developed by incorporating the bonded particle model along with the spherical-shaped and kernel-shaped particle models. The models simulated hard red winter (HRW) wheat milling at 12%, 14%, and 16% moisture content and was validated using lab scale milling trials. The spherical-shaped approach simulated the size reduction of a spherical cluster of mono-sized particles with uniform bond strength throughout the kernel. At 16% moisture content, this spherical-shaped kernel model resulted in an average particle size of 438μm with a deviation of prediction of 177%. The prediction error was reduced to 144% with a mean PSD of 372μm by modifying the shear modulus and coefficient of restitution values. With the kernel-shaped model, a bonded cluster resembling a wheat kernel in shape and size was used with a random distribution of particle bond strengths in the kernel. Even though the model predicted a 1st break particle size of 413μm, which had a deviation of 139% from the lab scale milling results, the model satisfactorily predicted the variation in particle size distribution from 1st break milling with moisture content.

Endogenous and Enhanced Oxidative Cross‐Linking in Wheat Flour Mill Streams

ABSTRACTA better understanding of the variation in oxidative cross‐linking potential among flour mill streams can improve flour quality through the formulating of superior flour blends, and hence end‐product attributes. The purpose of this research was to study the variation of oxidative cross‐linking among 10 Miag Multomat pilot mill streams from 31 hard, soft and club wheat cultivars using Bostwick viscosity measurements. Flour slurries were made with either water alone (to measure the endogenous oxidative cross‐linking viscosity) or with added hydrogen peroxide‐peroxidase (to measure the enhanced oxidative cross‐linking viscosity). Hard cultivars tended to produce more viscous flour slurries for both water and peroxide‐peroxidase viscosity measurements in most mill streams. Mill streams with high oxidative cross‐linking potential were those with the largest differences between water and peroxide‐peroxidase viscosity including 1st Break, 1st and 2nd Middlings, and 1st Midds Redust. Conversely, mill streams 3rd Break and 4th and 5th Middlings were the least likely to form oxidative cross‐links. The ability to form oxidative cross‐links is dependent on the availability of ferulic acid and tyrosine residues. Therefore, the arabinoxylan and protein polymers in mill streams that have a high oxidative cross‐linking potential have a structure that is more conducive to forming oxidative cross‐links.

Chemotherapy for metastatic colorectal cancer: Why not take a break when it works?

3641 Background: Once objective tumor response (OR) or stable disease (SD) has been achieved in patients (Pts) undergoing palliative chemotherapy (CT) for metastatic colorectal cancer (MCRC), we propose a break, allowing the Pts a CT -free period with visit at 6 weeks then a CT every 3 months; in case of PD, CT is given. Patients and methods: This retrospective series included a random selection of our Pts with MCRC who had had at least 1 break in their CT. Results: 62 Pts, age 60.9 +/- 10.8 yrs, received palliative CT for MCRC and had had at least 1 break in their CT. A break was defined as a period when CT could have been but was not given. Periods of palliative care and interruptions due to side effects were not considered breaks. The 1st break took place in a 1st-line (n=61) or 2-line (n=1) protocol in patients who had OR (n=41) or SD (n=20) after a median 4.5 mo (no difference between OR and SD). Median duration of these 1st break was 6 mo. Kaplan-Meier plots showed that 52.5 +/- 6.4%, 30.7 +/- 6% and 20.5 +/- 5.2% of the Pts were still CT -free at 6, 9, and 12 mo. The CT -free period was longer after OR (median > 6 mo) than after SD (4 mo) (p<0.02). After their first break, 57 Pts received a 2nd CT, 35 with the same CT (10 OR, all after initial OR, 14 SD and 8 PD) and 22 with another CT. After this 2nd cycle, 40 Pts took another break (median 5 mo) and 29.5 +/- 7.4% remained CT -free at 6 mo, 13 % at 1 yr. A 3rd cycle was delivered for 32 Pts (median 3 mo) and 13 of them then had another break (median 4 mo); 9 resumed CT (6 mo) and 5 had another break (4 mo). Globally, Pts had CT for a median 8.5 mo (range 3–30) and was CT -free for a median 11 mo (1–75). Median time without CT was 1.3 times median time with CT. On October 10, 2003, 29 Pts had died, 4 were receiving best supportive cares, 14 were CT -free, and 15 were receiving CT. The 1-, 2- and 3-yr survival rates were 95.2 +/- 2.7%, 70.8 +/- 6.5%, and 48 +/- 8% (11 exposed patients). Conclusions: From this retrospective analysis, we conclude that 1) responders can take a break in CT for MCRC, and 2) breaks can be repeated, 3) without compromising survival. The impact of this approach on quality-of-life, healthcare expenditures, and even overall survival is certainly worth evaluation in a large-scale prospective study. No significant financial relationships to disclose.

SEVERITY OF SPROUTING AS A FACTOR INFLUENCING THE DISTRIBUTION OF AMYLASE LEVELS IN PILOT MILL STREAMS OF CANADIAN WHEATS

Wheats from a wet harvest year, 1978, and a dry harvest year, 1979, were examined for levels of α-amylase in Grain Research Laboratory pilot mill streams. Specific α-amylase determinations were more discriminating than use of the amylograph in discerning differences in levels of enzyme. Wheats grown in 1978 had more enzyme present in the break flours and less in the middlings than wheats grown in 1979. On a per gram basis, a 1 CWRS wheat from 1978 and a 2 CWRS wheat from 1978 with comparable α-amylase activities had different distributions of enzyme in the mill streams. Thus the 1 CWRS 1978 contained a higher activity per gram in the 1st break, 6th middlings and bran flour but contained equal or less activity per gram in the other fractions. Model wheat systems containing 1.8% of 44-h germinated wheat and 0.3% of 96-h germinated wheat were examined for α-amylase levels per gram in pilot mill streams. It was found that the less severely sprouted system had less activity in the sizings and early middlings relative to the later middlings. These findings suggest that the observed differences in distribution of α-amylase in mill streams of wheats harvested in 1978 and 1979 can be explained by a greater severity of sprout damage in the 1978 crop year. The α-amylase versus mobility relationships for the different flour streams varied widely and was influenced by starch damage as well as other factors, β-amylase levels in the 1978 and 1979 pilot mill streams were found to have a different distribution than α-amylase.