An Implementation of the Finite Element Method for the Velocity-Current Magnetohydrodynamics Equations

The aim of this research is to extend the numerical results in [78] of a velocity-current magnetohydrodynamics formulation proposed by A.J. Meir and Paul G. Schmidt in [74] for a stationary flow that models a conductive fluid in a bounded domain. A parallel finite element algorithm was successfully implemented on a high-performance computing, distributed-memory architecture at the Alabama Supercomputer Center (ASC) using the freely available, open-source academic and government libraries deal.ii, p4est and Trilinos. Extending the work of Elman, Silvester and Wathen [37] for the Navier-Stokes equations, a Schur complement preconditioner was developed for the current saddle-point problem to successfully utilize the iterative Krylov subspace solver GMRES (generalized minimal residual method) and solve large linear systems of equations arising from mesh refinement. To simplify and lower operation costs in forming the preconditioner, spectral equivalence was established between the Schur complement and a mass matrix. The resulting C++ code was tested succesfully on problems from [78] with similar results

Job Satisfaction Factors Influencing Mentorship of Faculty in Academia

Faculty have the role of educators, researchers, community service advocates, and mentors to name a few. The recruitment and promotion of a diverse faculty is critical for higher education. Mentoring has been identified as a significant element in addressing the underrepresentation of women and minorities (Kosoko-Lasaki, Sonnino, & Voytko, 2006). Bilimoria et al (2006) showed that there is a significant difference by gender on effective institutional leadership, institutional mentoring, internal relational support and academic job satisfaction. Using data from “The Collaborative on Academic Careers in Higher Education” (COACHE) 2011 survey, this study focuses on faculty job satisfaction/fulfillment, job importance and mentoring. This study provides a window to faculty’s job satisfaction/fulfillment and the importance of these factors, as it is distributed by gender and discipline. The study looks at the act of faculty mentoring of younger faculty and provides data on factors influencing the mentoring activity by type of discipline and faculty status

Changes in aroma and sensory profile of food ingredients smoked in the presence of a zeolite filter

During smoking, formation of desirable smoky compounds and carcinogenic polycyclic aromatic hydrocarbons (PAH) are inextricably linked. We have previously developed a zeolite filter technology (PureSmoke Technology or PST) that reduces the PAH content of a smoke stream, particularly reducing the concentration of benzo[a]pyrene, a known carcinogen, by up to 93%. The aim of this work was to determine whether there were changes in the volatile and sensory profiles of ingredients smoked using PST compared to the traditional smoking process (Trad). Smoked tomato flakes (either PST or Trad) were added to either low-fat or full-fat cream cheese for sensory profiling and consumer preference tests, and volatile analysis was carried out using solid phase microextraction (SPME) followed by gas chromatography-mass spectrometry (GC-MS). The sensory analysis showed a significant decrease (p < 0.01) in bitterness when the PST was employed and a significant decrease in overall smoky aroma and flavor (p < 0.001), which resulted in an increase in the perception of cheesy aroma and flavor. This was consistent with a decrease in many of the smoky aroma compounds, particularly the guaiacols. However, consumer preference tests showed that there was no adverse effect on the flavor of the products, and there was even a tendency for the PST product to be preferred to the Trad product (p = 0.096). The smoke compounds were quantitated and compared in smoked tomato paste. Odor activity values (OAVs) calculated from the literature thresholds suggested that guaiacol and 4-alk(en)yl-substituted guaiacols are likely to be among the most highly odor-active compounds in these smoked ingredients

Inactivation of palladium-based oxygen scavenger system by volatile sulphur compounds present in the headspace of packaged food

An oxygen scavenger based on a catalytic system with palladium (CSP) was recently developed to remove oxygen in food packagings. Although the CSP worked with various types of food, with some foods, an inhibition of the CSP was observed. Because such catalytic systems are susceptible to poisoning by sulfurcontaining compounds, the aim of this study was to understand the inactivation of palladium-based catalysts in presence of foods containing volatile sulfur compounds (VSCs). To achieve this, the oxygen scavenging activity (OSA) of the CSP was evaluated in presence of selected food products. Afterwards, VSCs mainly present in these foods were exposed to the CSP, and the influence on the OSA was evaluated. Finally, headspace analysis was performed with the diluted VSCs and with the packaged food products using proton transfer reaction time-of-flight mass spectrometry. It was found that the catalytic activity of the CSP was inhibited when VSCs were present in the headspace in concentrations ranging between 10.8–36.0 ppbv (dimethyl sulfide, DMS), 1.2–7.2 ppbv (dimethyl disulfide), 0.7–0.9 ppbv (dimethyl trisulfide), 2.1–5.8 ppbv methional) and 4.6–24.5 ppbv (furfuryl thiol). It was concluded that in packaged roast beef and cheese, DMS may be the compound mainly responsible for the inactivation of the CSP. In packagings containing ham, the key compounds were hydrogen sulfide and methanethiol; in peanuts, it was methanethiol; and in par-baked buns, an accumulation of methional, DMS, butanethiol and methionol. When potato chips were packaged, it was demonstrated that when VSCs are present in low concentrations, oxygen can still be scavenged at a reduced OSA