Coffee Maker Research Articles

Effect of brewing conditions using a single-serve coffee maker on black tea (Lapsang Souchong) quality.

Black tea powder was used to make tea infusion using a Keuring coffee maker. Effect of tea particle size (0.30 or 0.60 mm), water volume for brewing (118, 177, or 236 ml), and the amount of tea powder (1.0, 1.5, or 2.0 g) on tea infusion quality were evaluated. The concentration of four chemical compounds (soluble sugars, total amino acids, polyphenols, and caffeine) in tea infusion was measured. In general, the concentration of the four compounds in tea infusion increased with the amount of tea powder used and decreased with increasing water volume and tea particle size. Using 2.0 g of 0.30 mm tea powder and 118 ml of water per brew, the concentration of the above four components was 412.3, 251.6, 208.9, and 205.3 μg/ml, respectively, and higher than tea infusion prepared by traditional method (312.4, 204.1, 211.6, and 175.9 μg/ml). The highest extraction efficiency (mg/cup.g) for the four chemical components per unit weight of tea powder was at using 1.0 g of 0.30 mm tea powder with 236 ml water for soluble sugars (32.3 μg/ml) and caffeine (16.3 μg/ml), at using 1.5 g tea powders for polyphenols (22.3 μg/ml) and at using 2.0 g tea powders for amino acid (13.6 μg/ml). This study suggested using a single‐serve coffee maker can be a convenient and effective way to prepare the tea infusion with high quality.

Resource-based direct manipulation: a user-centric visual interface for operational customization of future smart appliances

In the current era of IoT, home appliances like dishwashers, washing machines, and coffee makers, etc. are being equipped with internet access and sensing resources to provide autonomous or semi-autonomous functionality to its users. It is foreseeable that these appliances will soon be capable to collaborate by sharing their capabilities enabling dynamic operations as per the context and user preferences. This scenario, however, will also add to the complexity of programming/customizing the operational behavior of the appliances. Hence, traditional control interfaces will not suffice. This paper presents a generic architecture through which such collaborative operations of home appliances can be achieved. To minimize complexity for end-users, a centralized drag-n-drop visual interface for operational customization of the home appliances has been presented. In this proof-of-concept implementation, Intel Edison Platforms with associated sensing and actuating components have been utilized to mimic the sensing, actuation and computational resources of future home appliances by utilizing local WIFI network for communication purposes. Simple collaboration scenarios have been executed to find the execution delay of the customized collaborative operations. Based on the same scenarios, a preliminary usability study, based on system usability scale (SUS), has been conducted for the centralized visual interface via two different groups of end-users (programming skills-based). The average SUS score of 79.2 by both groups backs the claim of reduced complexity and ease of use for the end-users.

Luigi Ferdinando Marsili, Hezārfenn and the Coffee: Texts, Documents and Translations

Abstract In 1683 Count Luigi Ferdinando Marsili volunteered for the troops that Leopold I of Habsburg was recruiting against the army of Mehmet IV, who was about to besiege Vienna. Marsili, though, during the skirmishes preceding the siege, was wounded, captured and brought as a slave to the Ottoman camp where he learned how to prepare coffee and served as a kahveci (coffee maker). After his ransom, in 1685, he sent to press in Vienna a short treatise entitled Historia medica del cavé (‘Medical history of coffee’). In this work, entirely dedicated to coffee, he combined, according to the empirical spirit of his time, the knowledge of scholarship, with his own personal observations and firsthand experience he had gained during his slavery. In the central part of his work, Marsili entrusts the task of scientifically explaining the origins, the characteristics and the virtues of the coffee to the Ottoman man of letters Ḥusayn Efendi (Hezārfenn) who Marsili had meet during his stay in Constantinople in 1679. In the Historia Medica, Marsili not only recognizes the authority of Hezārfenn on coffee, but also includes in his text the entire treatise that Hezārfenn had wrote on the subject with a parallel Italian translation. This paper will compare the multiple contexts of interaction between these two texts and their authors. In particular, it will analyze the way through which Marsili presents and uses the authority of the Ottoman text and inserts it, in its original script, into the core his treatise. By examining Marsili’s interest in Hezārfenn’s works, this paper will also emphasize his role as a cross-boundary mediator who moving back and forth from one culture to the other, as a diplomat as well as a slave, contributed significantly to building those cultural bridges through which the Muslim and the Christian world never stopped learning from each other, even in a setting of constant conflict.

Strategy of Improving the Farmers’ Adoption to Temanggung Robusta Coffee’s Geographical Indication Standard

Temanggung Regency is a main producer of coffee in Central Java Province of Indonesia. Temanggung coffee has unique taste, as it is indicated with geographical factor. Previous studies showed the farmers’ low adoption to Temanggung Robusta Coffee’s GI standard. It made their coffee product not having added-value and incapable of competing in the market with good price. For that reason, this research aimed to formulate the strategy of improving the farmers’ adoption to Temanggung Robusta coffee’s GI standard. Data was collected through in-depth interview, observation, document study, and discussion. Thirty informants were employed in this study, coming from related office, facilitator, coffee seller, coffee maker, MPIG-KRT administrator, farmer group, consumer, and farmers. Data analysis was conducted using IFE-EFE matrix, SWOT analysis, and QSP Matrix.

Application of Percolation Theory in Thermokinetics

Abstract The present paper focuses on the infiltration of random fluid particles through a porous wall. The thermogravimetric curve is assumed to be a non-eroded interface so that the random fluid particle can pass through the discrete boundary of it. The node on the thermogravimetric plane is denoted by the three-dimensional lattice, which has unit thickness. The Lattice Boltzmann method is implemented to determine the variation of the remaining mass fraction (X) with respect to time. The kinetic model is correlated with the Lattice Boltzmann method to determine the kinetic parameters. The practical situation of Moka coffee maker is applied to determining the kinetic parameters.

Development of a Mimic Robot—Learning From Demonstration Incorporating Object Detection and Multiaction Recognition

With the trends of DIY movements and maker economy, great needs for the applications of low volume automation are expected. Various approaches have been proposed by moving from low level coding to more intuitive methods for robots to perform tasks. In this article, a vision-based learning from demonstration (LfD) system is proposed, where a mimic robot is developed to learn from human demonstrations to manipulate a coffee maker. Employing two cameras as sensing devices, the proposed LfD system integrates object detection and multiaction recognition to build an action base, where object recognition is achieved by You only look once (YOLO) deep learning architecture, while multiaction recognition is carried out by an Inflated 3D ConvNet (I3D) deep learning network followed by a proposed statistically fragmented approach to enhance the action recognition results. Based on the sequential order of actions in the action base, tasks demonstrated by humans can be reproduced by the mimicking robot. To validate the proposed approach, manipulation of a coffee maker is adopted as an example, where the proposed system is capable of reproducing the tasks demonstrated by a human under different circumstances without knowledge in computer programming or robotics.

Detecting Quality of Green Coffee Using an Electronic Nose System

Introduction Electronic noses are widely used in food science such as food freshness detection [1] and fruit ripeness classification [2]. Odor detection is one of the potential methods to identify the quality of coffee. Some researchers have used gas sensors to identify different stages of coffee roasting [3]. Another researcher has employed an electronic nose as a “cup test” tool [4]. In the aforementioned applications, the electronic nose serves to provide an objective solution. The quality identification of green coffee is very important during storage. The green coffee quality is easily affected by water vapor, which causes the green coffee getting mold. The coffee made from mold coffee bean induces bad taste and affects people health. Since the storage environment for green coffee is strict, there is a requirement to find a method to check the green coffee quality during the long storage. This paper presents an electronic nose system that can detect the quality of green coffee. In this study, the Arabica green coffee from different places of origin are used. These different kinds of green coffee are stored in a moist environment to observe the change of the coffee beans. The odor of the green coffee is detected by the electronic nose, and the result shows that the electronic nose has the potential of being a useful tool to discriminate whether the green coffee is suitable for drinking. Method The electronic nose system consists of a flow meter, a three-way valve, a pump and the gas sensor array, which contains 14 metal oxide sensors. The three-way valve controls the constant flow by a flow meter between baseline gas and the target sample. The sensor signals are acquired by a data acquisition card (USB-6343) and recorded with a laptop with National Instrument®LabVIEW Signal Express program. Figure.1(a) depicts the experiment setup.For the experiment sample, the origin Arabica green coffee beans from different places were prepared. The coffee beans were stored in an open and damp environment where the beans would mold over time. To sample the coffee odor, 30g green coffee beans were placed in a 60ml vial, and the vial was sealed for 30 minutes before the experiment. Dry air was used as the baseline for the system. Moreover, an empty vial was used to avoid the influence with and without vial. After the sensor array reached a steady-state, the coffee odor was pumped into the sensor chamber for 1.5 minutes that was long enough for the gas sensor array to react with the sample. To see the coffee beans’ change, the experiments were performed every several days, and the total experiment lasted for two or three weeks depending on the status of the beans. Results In this study, the quality of coffee was divided into fresh, sub-fresh and mold stages. These three stages were evaluated by the professional coffee maker based on the color and the shape of green coffee. Fig. 1(b, c, d) shows the different response curves of these three stages. In the sensor array, the resistance variation rate (ΔRs)/Rs0 is considered as features, where Rs0 represents the resistance of the sensor array in the baseline environment, and ΔRs represents the resistance difference of the sensor array in the baseline environment and the target odor. The odor patterns obtained from sensor responses were analyzed with principal component analysis (PCA), by which a distinctive profile between initial and the following days of storage was obtained. Fig.1(e) shows the PCA result. The PCA result shows a good correlation between the changing of gas composition and the storage time. Conclusions In this paper, the response curves of the green coffee samples with different storage times were obtained using a self-made electronic nose. The PCA results show that the electronic nose could distinguish the fresh green coffee, and the green coffee’s quality decay when stored in an inappropriate environment. The result also shows the electronic nose technology has the potential to meet the demands for rapid, low-cost, and nondestructive detection for the storage of green coffee.

KAWASAN WISATA KULINER JALAN RODA (JAROD) SEBAGAI RUANG EKSPRESI WAKTU LUANG (LEISURE) MASYARAKAT KOTA MANADO

This paper aims to understand the practice of using leisure time in the Jalan Roda (Jarod) area of the city of Manado. This research is focused on coffee shops located in the culinary area of jalan roda in the city of Manado. The determination of this area by considering several aspects, namely the representation of coffee shops located in the city centers and the jalan roda area (Jarod) is a gathering point for all people in the city of Manado. Researchers used a qualitative descriptive analysis aimed at describing in depth the phenomenon of the existence of a culinary jalan roda in the city of Manado as a means or space for leisure expression for the people of Manado. Based on this research, jalan roda area (Jarod) the Manado City is a place where people can relax. This area is a gathering point for people from various backgrounds, ranging from students, brokers, artists, cultural figures, journalists, business people, and even public officials. Different from the concept of coffee, or modern coffee shops in general. Coffee shops in jalan roda (Jarod) is somewhat simpler. Far from modern impression. If in general the concept of modern coffee or coffee maker puts forward an attractive and instagramable interior design for the visitors. Jalan roda region (Jarod) actually retains it’s classic style. The table model is made lengthwise so that everyone who visits can sit at the table with other people who have not been known before.

An Analysis of Cybersecurity Attacks against Internet of Things and Security Solutions

Internet of Things (IoT) has become a prevalent topic in the world of technology. It helps billion of devices to connect to the internet so that they can exchange data with each other. Nowadays, the IoT can be applied in anything, from cellphones, coffee makers, cars, body sensors to smart surveillance, water distribution, energy management system, and environmental monitoring. However, the rapid growth of IoT has brought new and critical threats to the security and privacy of the users. Due to the millions of insecure IoT devices, an adversary can easily break into an application to make it unstable and steal sensitive user information and data. This paper provides an overview of different kinds of cybersecurity attacks against IoT devices as well as an analysis of IoT architecture. It then discusses the security solutions we can take to protect IoT devices against different kinds of security attacks. The main goal of this research is to enhance the development of IoT research by highlighting the different kinds of security challenges that IoT is facing nowadays, and the existing security solutions we can implement to make IoT devices more secure. In this study, we analyze the security solutions of IoT in three forms: secure authentication, secure communications, and application security to find suitable security solutions for protecting IoT devices.

Neurospora sitophila in indoor environment of buildings

Neurospora sitophila is a microscopic filamentous fungus of the Ascomycete taxon that rapidly expands in the environment. Although the fungus has been recorded primarily as a known laboratory contaminant, this contribution presents evidence of its frequent occurrence in indoor environment of offices at the university, especially in places where a coffee maker was part of the equipment. A total of 50 smears were made from the environment of the University of VŠB - TU Ostrava from various parts of the fixtures. It was found that spores and fragments of N. sitophila mycelia are an active part of the building air using the BIOLOG identification system. Although no direct evidence has yet been obtained that N. sitophila is the causative agent of human disease or infection, the presence of this fungus in the environment should be regarded as a risk factor for human health. Exposure to fungal spores and fragments of mycelia in the indoor environment of buildings can cause hypersensitivity known to be an influencing factor in allergic reactions and asthma.

Análisis del tostado del grano de café

Analyzing coffee grain roasting operations - Veracruz Region will contribute to the distribution of equipment and machinery in the Industrial Engineering workshop of the Educational Program. It aims to obtain improvements in the roasting process through the study of the work (January–June 2019), to lay the foundation for the proposals of Systems of Quality Management, Safety and Environmental Care in the following phases of the project (2019-2020) with effects on continuous improvement. In the coffee industry in Mexico has in the medium and long term, opportunities to grow and consolidate. As with most agricultural products from smallholders, such as coffee, the prices paid for the input ("cherry coffee") They are far from what the processed coffee comes to obtain in presentations of soluble and ground powder for coffee makers, and the process of improvement, quality, efficiency in roasting activities is necessary. The method analyzed the case studies of the operations of companies, producers and research related to the coffee and coffee industry and the interpretation of the statistical results.

Design Development of a Coffee Maker using Design for Assembly Method

The purpose of this research is to evaluate the design of a coffee maker by using Boothroyd Dewhurst Method which this method is one of the Design for Assembly (DFA) methods. DFA method will help to simplify the assembly designs of the product that will leads to significant cost savings and less tine to produce a product. Main objective of DFA is to estimate the difficulty of assembly, eliminate unnecessary parts and assembly tooling and design products that are less costly to manufacture. The study will focus on analyzing the current design of coffee maker, reducing the number of parts, comparing the design efficiency and the cost between the current and improved design. The product is evaluated by using Manual Handling Table and Manual Insertion Table. The results of current design are used to make improvement to the coffee maker. Then, new design is made by eliminating or combining the old design so that total cost and time for assemble the coffe maker is reduced. Lastly, comparison is made between new and old design.

Starbucks in the World

Abstract Many young people want to work in coffee shops or even open coffee shops, so they set off a wave of entrepreneurship, but according to a survey by the world magazine, Entrepreneurial momentum is strong in Taiwan, and the proportion of entrepreneurship is higher than that of the United Kingdom, Singapore, South Korea, and Japan, second only to the United States, but Taiwan’s entrepreneurial “death rate” is also significantly higher than these countries. According to the information of the chief accounting office, Taiwan’s entrepreneurship rate was far greater than the rate of business closure before 2000, but after 2000, the chances of successful entrepreneurship fell sharply. Also, many people are used to sipping a cup of coffee in the morning to start a good day. In recent years, the coffee market has developed rapidly in Taiwan, and convenience stores have launched promotional advertisements for cheap coffee. However, we have found that Starbucks, a high-priced coffee brand, has not joined the ranks of cheap coffee. They still maintain their high price and high quality. The most important thing is that we did not see Starbucks ads on any TV commercials or print media. Why did Starbucks not use advertising, but still stand in front of the coffee market? Starbucks products often seem as a luxury. The most common cup of American coffee costs NT$100, whereas a cup of coffee at the convenience store costs only NT$45. Why are so many people willing to pay twice the price? The main reason is the quality and service of Starbucks. Enter into Starbucks, customers can order the beverages without the ice and full of milk, or anything which you want. Customers also enjoy free WIFI in the store, provide mobile phone charging or laptop socket, the staff will serve you with the most enthusiastic attitude. The brand advertise that as long as you ask for what he can do, the partners will meet your needs. In addition, Starbucks products are quite diversified, attracting a large number of consumer groups. From high-quality coffee, decaffeinated beverage juices and Frappuccino, to localized tea drinks in the Greater China region, the needs of every guest are met. Apart from the food, it also sells coffee makers, coffee beans, trendy mobile phone cases that are popular among young people, mobile power supplies, CDs in the store, and mugs and accompanying cups for various themes.

Production of molecular weight fractionated hemicelluloses hydrolyzates from spent coffee grounds combining hydrothermal extraction and a multistep ultrafiltration/diafiltration

Spent coffee grounds are a huge residual stream from instant coffee makers. The production of spent coffee oil and molecular weight fractionated hemicellulose hydrolysates via supercritical CO2 and a hydrothermal treatment followed by concentration, separation, and purification through cascade ultrafiltration/diafiltration (30-10-5 kDa) was studied. Hemicelluloses extraction yield reached 3.49 g/100 g of dry defatted spent coffee after 40 min at 160 °C. The ultrafiltration system allowed concentrating up to 5-fold certain groups of hemicellulose, being most of them retained in the first membrane. Hemicellulose concentration and molecular weight of the feed exerted a great influence on the mass transfer through the membrane due to the formation of aggregates. However, purification through diafiltration allowed both to decrease by-products retentions from 45.6% to 8.7%, increasing the molecular weight of each fraction. Six hemicellulose products were obtained with purities between 83.7 and 97.8 wt% and weight-average molecular weights between 1641 and 49,733 Da.

Automatic Coffee Mixer Simulator with Tunning PID Methode on LabVIEW

Abstract - Coffee is a drink that many people consume as an encouraging and casual meal. Coffee consumption can eliminate boredom due to daily activities. Therefore, coffee is very beneficial for people who enjoy coffee. But in serving doses of making coffee drinks in stalls or cafes still use manual methods, so the dose of coffee is not right. Every time you make a large amount of coffee drinks there may be several coffee drinks with different flavors. Therefore an automatic coffee maker is made so that the resulting coffee drink has the same taste. The system design for automatic coffee drink makers uses the LabVIEW application program, with the PID controller method to get the coffee content that you want to serve. The parameters of the content to be regulated are coffee, milk and sugar by setting the value of Kp = 398.52; Ki= 3.06; and Kd= 0.765. By setting a point, the value of the mixed content will remain stable as desired. Keyword : PID, Tunning PID, Coffe Mixer Simulation, LabVIEW, PID simulation, Coffe Mixer PID

One Ph.D., hold the pastries.

I never thought I would spend so much of my time and money setting up still-life–worthy displays of flaky croissants and shiny fruit for people who are judging my science, and that of my colleagues. Yet that's the expectation: At my university, and many others, students bring food to our thesis committee meetings and defenses, adding to the already sky-high pressure. My first taste of it came 5 years ago, for my first committee meeting. I prepared furiously. I meticulously proofread my written proposal and aligned all the figures. My slides all used the same font. I had even prepared some extra slides to address possible questions my judges might ask. Even so, I was sure the meeting was doomed—because I didn't know how to make coffee. ![][1] ILLUSTRATION: ROBERT NEUBECKER > “Committees shouldn't expect students to provide lavish spreads.” In my mind, one drop of burnt coffee would cause my judges to kick me aside like a stray dog. One bite of stale pastry would put them in a mood so foul I would be carted back to the humble Pennsylvania town where I grew up, then forced into my high school job as a Wendy's drive-thru operator. Of course, I knew logically that these things were unlikely to happen, but the pressure of a committee meeting often sends logic out the window. So in the hours before the meeting, when I should have been looking over my slides, skimming key papers, or even relaxing a bit, I was standing numbly in front of the lab coffee maker—a Rubik's Cube I couldn't solve. Discouraged, I tackled a problem more within my reach: plating the fresh almond croissants I had trekked 20 blocks uptown to fetch earlier that morning. (I had made the mistake of wearing my meeting outfit—a button-down that made me feel like a capable adult—and the humidity had left me with pit stains like a character in a deodorant commercial; good thing I had a backup outfit.) But once the croissants were settled on the wooden cutting board and the perfectly ripe grapes were in their cute owl-decorated bowl, I turned back to the dreaded coffee maker and felt my perfectly prepared world crumbling around me. Out of the corner of my eye, I saw Joan. One year ahead of me in grad school, Joan had already been through the gauntlet I was about to face. Even more important, she was a fervent coffee drinker. “Hey Joan!” I yelped, trying to keep my cool. “How would you like to help me make coffee for my meeting?” She gave me a knowing look, the kind of look that says she's been there and come out the other side. Of course, she agreed to help. In the end, the meeting went fine. But my lack of coffee-making knowledge shook my confidence in my abilities as a scientist more than it should have. Since then, the grad students in my lab have made a pact to help each other with snacks for these meetings. This year, we banded together to create a delectable offering for Joan's thesis defense. She had been through all our committee meetings with us, and if we could help her with some sandwiches and a fruit salad, we were going to do it. She didn't need the stress of remembering when to hit the button on the coffee maker while also remembering the molecular weights of all the proteins in the nuclear pore complex. Our camaraderie doesn't make the expectation less of a burden, though. Graduate students want to do everything in our power to please our committee members as we describe our research plans and show we are capable scientists. But that should mean spending time preparing and thinking, not stressing ourselves out to buy and serve croissants. I'm lucky to have some of the best fellow grad students-slash-event planners anyone could ask for, but many students don't have this sort of network or tradition. The solution is easy: Committees shouldn't expect students to provide lavish spreads, or anything at all. We shouldn't have to spend our money buying overpriced fruit salad or know how to make coffee to be considered successful graduate students. Our research should be enough. [1]: /embed/graphic-1.gif

Unmodified household coffee maker assisted extraction and purification of anticancer agents from Dillenia indica fruits

Bioassay targeted, 80% aqueous ethanol crude extract of the fruits of Dillenia indica Linn, using the unmodified household coffee maker, afforded five compounds, namely betulinic acid (1), rhamnazin (2), dillenetin (3), luteolin-7-O-β-D-glucoside (4) and hypolaetin-8-O-β-D-glucoside (5). The crude extract, fractions and purified compounds were tested against MDA MB-231, A549 and HeLa cancer cell lines by MTT assay, using betulinic acid 1, as a positive control. Compound 3 showed the best activity against A549 (IC50 = 26.60 ± 2.5 µM) and HeLa cancer cell lines (IC50 =19.35 ± 0.9 µM), whereas compound 5 was found to show the best activity against MDA MB-231 (IC50 = 34.62 ± 5.2µM) cancer cell line. These highly potent anticancer compounds obtained from the fruits of D. indica may be suitable for herbal drug development and formulations.

Thinking Outside the Treatment Plant: UV for Water Distribution System Disinfection.

This work critically evaluates the current paradigm of water distribution system management and juxtaposes that with the potential benefits of employing UV irradiation, which we hope will catalyze a judicial re-evaluation of the current practices in water distribution system management and spur critical research and a new way of thinking about secondary disinfection across the extent of distribution systems. Given the recent advances in UV technology and the efficacy of UV disinfection against all pathogen classes, we now see UV applications for disinfection in many aspects of consumers lives: in water coolers, dishwashers, coffee makers, and disinfection of personal items like gym bags, water bottles, and toothbrushes. Public and regulatory concern over water quality and pathogens, especially the recent interest in building plumbing, calls out for new approaches to disinfection and distribution system management. We envision a new model for secondary disinfection in water distribution systems utilizing emerging germicidal UV LED-based disinfection. UV irradiation in water treatment can achieve high levels of disinfection of all pathogens and minimize or eliminate the formation of regulated disinfection byproducts. So why is UV not considered as a secondary disinfectant for distribution systems? In this Account, we lay out the logic as to the benefits and practicality of adding distributed UV treatment to assist in protection of distribution systems and protect water quality for human exposure. The possible locations of UV irradiation in distribution systems are envisioned, potentially including UV booster stations along the distribution network, UV in storage tanks or their inlet/outlets, LEDs distributed along pipe walls, small point of use/entry treatment systems for buildings/homes/taps, or submersible swimming or rolling UV LED drones to reach problem pipes and provide a "shock" treatment or provide sterilization after main breaks or repairs. The benefits of UV applications in water also include high effectiveness against chlorine-resistant protozoa, no added disinfection byproducts, and compatibility of adding of UV to existing secondary disinfection strategies for enhanced protection. Potential challenges and research needs are described, such as use of UV-compatible pipe materials, implementation of sensors to monitor distributed LEDs, management of waste heat from the rear surface of the LED, and understanding the potential for regrowth of opportunistic microorganisms. Another notable challenge is the relatively stagnant regulatory environment in some countries to develop frameworks for evaluation and acceptance of UV technology in distribution systems that require a chemical secondary disinfectant. Rapid advances in UV LED research has propelled the growth of this field, but needs still remain, including understanding behavior of biofilms in pipes under UV irradiation, including any beneficial effects that may be lost, the potential for fouling of LED emission surfaces and monitoring points, and provision of a distributed power network to run the LEDs. Regulators may want specific monitoring approaches and advances in real-time monitoring of microbial viability, and engineers may need to develop new approaches to overall management.

Determination of acrylamide in brewed coffee by dispersive liquid–liquid microextraction (DLLME) and ultra-performance liquid chromatography tandem mass spectrometry (UPLC-MS/MS)

This work has proposed the application of optimized dispersive liquid–liquid microextraction (DLLME) in order to extract acrylamide from brewed coffee samples for its subsequent determination by ultra-performance liquid chromatography tandem mass spectrometry (UPLC-MS/MS). DLLME achieved superior results employing 300 μL of brewed coffee, 100 μL of dichloromethane, 400 μL of acetonitrile and without sodium chloride addition. Quantitative analyses were carried out by the standard addition method, and the limits of detection and quantification were 0.9 and 3.0 μg L−1, respectively. Recoveries ranged from 97 to 106%, and the intra- and inter-assay precisions ranged from 6 to 9%. The proposed analytical method was applied to seventeen brewed coffee samples prepared in a filter coffee maker, and acrylamide amounts varied from 10.5 to 28.5 μg L−1. Therefore, the suggested DLLME-UPLC-MS/MS method is promising for routine analysis in order to guarantee the quality control of acrylamide in brewed coffee.

A Survey of Key Bootstrapping Protocols Based on Public Key Cryptography in the Internet of Things

The Internet of Things envisages connecting all physical objects or things to the Internet, using devices as diverse as smartphones, coffee makers, washing machines, automobiles, lamps, and wearable devices, among many others. The explosive growth of Internet-connected sensing and actuating devices has bridged the gap between the physical and the digital world, with new solutions bringing benefits to people, processes, and businesses. However, security will be a major challenge in enabling most of such applications. The lack of secure links exposes data exchanged by devices to theft and attacks, with hackers already showing a keen interest in this area. Secure communication in the IoT will require a multifaceted approach, in particular, targeting aspects as relevant as the communications' protocols and data that need to be secured. One of the major aspects among these is how keys are bootstrapped in devices, for the purpose of supporting secure communications. In this paper, we survey the state of the art in key bootstrapping protocols based on public-key cryptography in the Internet of Things. Due to its inherent scalability, such protocols are particularly relevant for the implementation of distributed identity and trust management mechanisms on the IoT, in the context of which devices may be authenticated and trusted. The reviewed proposals are analyzed and classified on the basis of the key delivery method, the underlying cryptographic primitive, and the authentication mechanism supported. We also identify and discuss the main challenges of implementing such methods in the context of IoT applications and devices, together with the main avenues for conducting further research in the area.