Micos (Czechia)

Memristors have demonstrated their ability to mimic neural synapses, making them valuable for neuromorphic computing. This work investigates a two-neuron model coupled with a second-order memristor by examining its time series, bifurcation diagram, and Lyapunov exponents. The study reveals that the coupling strength significantly influences membrane potential evolution, leading to period-doubling bifurcations and chaotic behavior. Additionally, the proposed memristive-synapse coupled system is implemented and validated using a digital signal processor platform, confirming its feasibility.

This paper proposes a Finite Control Set Model Predictive Control (FCS-MPC) based on a Fully Actuated System (FAS) model for an LCL-filtered grid-tied inverter. The grid-connected inverter with an LCL filter is analyzed. The proposed controller only measures the grid current, the inverter current, and the grid voltage. It does not require measurement or estimation of capacitor voltage and current, which is an advantage over the usual use of the state-space model where capacitor current or voltage, or both, must be measured or estimated. The main advantage of using the FAS model is that the implementation is simplified and the number of sensors used is reduced. In addition, a different Cost Function (CF) is proposed which offers good performance. The system is analyzed and designed, and simulation results are shown to validate the proposed system. This paper contributes to improving grid-tied systems with advanced control techniques that must meet the growing demand for electric power.

El sistema alimentario conforma un entramado de actores implicados en una actividad esencial para la vida humana, la alimentación. En España, los cambios estructurales acontecidos en las últimas décadas han dado lugar a procesos de deslocalización de la producción, incremento de productos procesados y omnipresencia de grandes cadenas de distribución internacionales. Estos hechos han influido en los hábitos alimenticios y favorecido la pérdida progresiva de la gastronomía local en favor del consumo de alimentos con menores valores nutricionales. De este modo, la salud comunitaria y el tejido comercial y productivo a escala local han perdido relevancia y se han visto relegados. El presente artículo se centra en el análisis del sistema alimentario de una ciudad de tamaño pequeño como es el caso de Zamora. Así, a partir del uso de técnicas de investigación social cuantitativas y cualitativas (entrevistas a actores clave y grupos de discusión), estudiamos la percepción ciudadana sobre la alimentación para explorar las bases que permitan un desarrollo agroecológico sostenible y local que favorezca el fortalecimiento de los productores locales, los circuitos cortos de comercialización y mejoras en la alimentación.

ObjectivesReady To Eat (RTE) are foods that have already been cooked and needs no further heating, making it easy and fast for consumers to prepare meals. For this reason that most RTE do not undergo any lethality steps at consumer level before consumption, companies must care to deliver “Listeria-free” foods.In this study ability of PhageGuard Listex (a natural bacteriophage solution against Listeria) in combination with buffered vinegar or a commercially available solution comprising potassium lactate (72.8%) and sodium diacetate (5.2%), to control Listeria during the shelf-life (120 d) of sliced RTE turkey meat was assessed.Materials and MethodsCooked turkey slices were inoculated with a cocktail of 4 Listeria monocytogenes strains at 1 Log cfu/cm2 (duplicate sample per treatment). Contaminated samples were treated by spraying either only PhageGuard Listex (2 × 107 PFU (Plaque Forming Units)/cm2), PhageGuard Listex plus buffered vinegar and PhageGuard Listex plus potassium lactate/sodium diacetate on the surface of the turkey slices. Other samples were sequentially treated with just either of the organic acids and tap water (untreated) and were used as negative controls. Subsequently, all samples were vacuum packed and stored at 40°F/4°C. During the shelf-life of 120 d, samples were retrieved in peptone buffered water to detect and enumerate Listeria.ResultsWhen applied on artificially contaminated turkey ham, the phage solution or buffered vinegar alone kept Listeria concentration below detection limit for 20 and 30 d respectively (mean value of 2 individual experiments). However, when a combination of phages with buffered vinegar was applied, Listeria was kept below detection limit for 120 d (mean value of 2 individual experiments). A similar though less strong, effect was observed when turkey slices were sequentially treated with a combination of phages and potassium lactate/sodium diacetate. In this case, Listeria was not detected for 30 d (mean value of 2 individual experiments) and Listeria was kept below 2 logs outgrowth (compared to the initial contamination) for 70 d (mean value of 2 individual experiments). Application of just potassium lactate/sodium diacetate alone resulted in more than 2 logs outgrowth after 40 d.ConclusionA clear synergistic effect was observed when combining a bacteriophage product against Listeria with 2 different organic acid solutions on Listeria contaminated cooked turkey slices. Results showed combining phages with buffered vinegar, Listeria levels were kept below detection limits for an additional 90 d when compared to buffered vinegar alone. Combining such Listeria-specific phage product with these organic acids has the added beneficial effect of inhibiting the outgrowth of spoilage bacteria.All in all, these results establish the combined effect of PhageGuard Listex and organic acids as an effective anti-listeria hurdle during processing of RTE meals, leading to an increase in consumer safety.