Scheduling of task is one of the most important aspects in cloud computing, edge computing, and mobile cloud computing. It becomes very prominent issue when a framework and its scheduling algorithm ...caters to task scheduling at the local cloud and remote cloud with multiple cloud environment. This research paper mainly focuses on scheduling of independent and workflow-based tasks at local cloud and remote cloud. It proposes an advanced scheduling mechanism enabled-scalable key parameter yield of resources framework which is an improved version of SKYR framework which has SKYR framework-based task allocation to resources (STAR) algorithm which manages the various aspects of task scheduling at both local and remote cloud. This framework along with its algorithm, manages heterogenous edge cloud at local level and also caters the multiple cloud environment at remote cloud which is the unique feature of the proposed work. This proposed STAR algorithm uses some prominent and established methods such as laxity-based priority access, constraint optimization algorithm based on ant colony system, execution time computation matrix, genome interpretation and crossover scheduling for efficient and cost-effective scheduling. Moreover, it also facilitates reliability and scalability in computation at both levels and also allows comprehensive interaction among various entities involved to provide effective computation to the multiple types of users.
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•Lactose-free milk and/or prebiotic spray-dried powders showed probiotic stability.•Lactose-free milk and/or prebiotic spray-dried powders showed BAL stability.•The probiotic survival ...rate was higher for the yogurt with free cells.•Encapsulated probiotic addition with lactose-free milk showed the highest survival rate.•Physicochemical behavior was favorable to probiotic skyr-style yogurts elaboration.
This work aims to manufacture a new concentrated lactose-free probiotic yogurt. For this purpose, the probiotic Bifidocaterium BB-12 was incorporated in a concentrated lactose-free yogurt, both in its free form and previously encapsulated. Previous cell encapsulation was performed using the spray-drying technique with the following wall materials: lactose-free milk, lactose-free milk and inulin, and lactose-free milk and oligofructose. Thus, three different probiotic powders were obtained and added separately to three fractions of concentrated lactose-free yogurt. The probiotic survival of both powders and yogurts was evaluated during refrigerated storage. Likewise, the viability of starter cultures in yogurt (Lactobacillus bulgaricus and Streptococcus thermophilus) was controlled. In addition, the physicochemical properties of the four yogurts were also measured (color, pH and acidity, and texture properties). All three powders showed good probiotic viability (>8 log CFU g−1) throughout 120 days of storage at 4 °C. In turn, yogurt formulations (with the addition of powders or free bifidobacteria) presented probiotic viability above 7 log CFU g−1 after storage; as well as the starter cultures (>8 log UFC g−1). Yogurt with probiotic powder from lactose-free milk showed a more yellowish color; however, these differences would not be detected by the human eye (ΔE < 3.00). The yogurt with bifidobacteria free cells showed a greater post-acidification process (pH 4.18 to 4.02 and titratable acidity 1.52 to 1.89). It was not observed differences for firmness values of yogurt with free cells addition and yogurt with lactose-free milk and oligofructose powder addition. A slight significant decrease in the cohesiveness was observed in the yogurt elaborated with bifidobacteria free cells. The gumminess showed fluctuating values between all concentrated lactose-free yogurts. At the end of this study, we conclude that these probiotic powders can be incorporated into innovative lactose-free yogurts.
Acidified dairy products such as yogurt or quark have been popular for a long time because of their typical creaminess. However, determining creaminess is difficult. Various approaches to measuring ...creaminess have already been developed, often taking the coefficient of friction into account. Therefore, the aim of this work was to establish a commercially available rubber surface for a tribological method to improve the differentiation of samples with different contents of fat and protein. This improved differentiation should in turn help to gain more information about the creaminess of acidified milk products.
Rubber surfaces including natural rubber, styrene-butadiene and nitrile-butadiene as single compounds as well as mixtures of two rubbers (natural rubber/styrene-butadiene and nitrile-butadiene/styrene-butadiene) were screened. An acidified milk matrix with 0% and 3.5% fat was chosen as sample set for the screening. Using the rubber P9540 (mixture of styrene-butadiene and nitrile-butdadiene), the differentiation was improved for 34–58% compared to the widely used SBR 70 (depending on the chosen sliding speed). Afterwards, the application of the rubber was tested using a sample set of acidified milk matrices with fat contents ranging from 0 to 10% and a sample set of commercial products with protein contents from 4 to 11%. The new rubber mixture is suited for differentiating fermented milk matrices with a fat content of 0% and 3.5% and above. Additionally, commercial samples like Skyr with a protein content of 11% can be distinguished from samples with a lower protein content.
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•Rough and wavy rubbers are needed to differentiate acidified milk samples with different fat content.•Equal polarity of rubber and sample supports the increase of the differentiation ability.•Samples with different protein content can be distinguished at higher sliding speeds.
The demand for cloud enabled computing is rising which motivated the researchers to develop various computings such as mobile cloud computing, edge computing, transparent computing, fog computing, ...federated cloud etc. This paper discusses different distributed remote computing techniques and its related aspects. It proposes a new computing paradigm for distributed remote computing named as EVACON (Evaporation–Condensation)-Rainsnow Computing. As the name suggests the term EVACON-Rainsnow represents the environmental phenomena of evaporation, condensation, rain, and snow. How these distributed computing is related to this environmental phenomenon is discussed in detail in this manuscript. The proposed work represents the comparative analysis of new computing with the existing computing technologies. It also demonstrates the detailed architecture, feature, and benefits of EVACON-Rainsnow Computing. This paper explains principle, components, working architecture, functionality of different layers, advantages, applications, and challenges involved with proposed computing. In this work, existing SKYR framework for distributed computing of mobile cloudlet-based computing is improved further by incorporating proposed Task-Segregation () and Scalability () algorithms to accommodate federated cloud and dew computing which comprehensively make it best suited for the proposed computing. Working flow and architecture of this improved framework to execute proposed computing and its comparison with the different frameworks is also illustrated in this paper.
This manuscript discusses about mobile edge computing, mobile cloud computing and various cloudlet-based frameworks used in these computing. Various cloudlet-based computing frameworks are ...inter-cloudlet communication framework, FMCC and SKYR framework. Various problems faced by these frameworks and solution proposed in improved SKYR framework are discussed here. Improved SKYR framework effectively addresses the problem of dynamic consideration of yield factor of over provisioning and under provisioning. It also establishes relationship between the yield factor of availability and its dependent factors, which helps to improve the yield factor of availability. This paper also discusses about various pricing models suitable for data as a service (DaaS). It mentions the drawbacks of latest pricing model that is profit maximization incentive mechanism (PMIM) pricing model and provides a solution to tackle those problems with the proposed effective pricing model named as scalable and utility driven profit maximized auction of resources. This pricing model effectively considers the problem of granularity of task, cost of execution of offloaded task, utility efficiency (η) and marginal utility (mu) factors for PMIM pricing model and provides effective solution. The proposed pricing model also follows the principle of scalability which suggests that it can extent to accommodate dynamic resource providers and mobile users. This proposed pricing model is incorporated in SKYR framework which enables this framework as complete package to motivate resource providers and mobile devices to use it for various applications such as data as a service (DaaS), software as a service (SaaS) and network as a service (NaaS).
Cloud Computing is the origin for various distributed computing such as mobile cloud computing, mobile edge computing, fog computing, transparent computing etc. The proposed work focuses mainly on ...mobile cloud computing and mobile edge computing. It discusses various frameworks to execute these computing and pricing models suitable to be incorporated with mentioned computing environments. One such mobile cloud computing framework is scalable key parameter yield of resources (SKYR) framework, which is a cloudlet-based computing framework. In this computing framework, cloudlet is the main computing component which provides the cloud-based services at the local level in the vicinity of the mobile users. This SKYR framework lacks intrinsic pricing module and utility efficiency module. The proposed work facilitates SKYR framework with mentioned modules and hence improves its performance to great extent as shown in the result section. The paper also discusses pricing model which facilitates profit maximization and auction theory for resource providers and users. Latest theoretical profit maximization incentive mechanism (PMIM) pricing model is improved in this proposed work to scalable profit optimized incentive mechanism for resources pricing model. The proposed pricing model addresses the drawbacks of the PMIM. The utility module discusses about the utility efficiency calculation mechanism which helps to analyse the performance of cloudlets and judges the satisfaction level of cloudlets which act as resource provider and mobile users.
The aim of this study was to update the Icelandic Food Composition Database with respect to minerals (Ca, K, Mg, Na, and P) and trace elements (Cu, Fe, Hg, Se, and Zn) in frequently consumed ...agricultural products and to study the seasonal and geographical variation for these elements. Five food products typical for the Icelandic food basket were analysed: whole milk, fresh cheese (skyr), firm cheese (Gouda), lamb meat and minced beef together with skimmed milk, cream and whey. Concentrations of minerals and trace elements were determined by an inductively coupled plasma mass spectrometer (ICP-MS). Seasonal and geographical variation in whole milk was found only for selenium. Concentration of selenium in meat was variable and especially low for beef (1.4–9.6μg/100g fresh weight). Mercury was below the detection limit of 0.3μg/100g except for one sample of cheese. Skyr was rich in protein, calcium and phosphorus and retains almost all selenium in the skimmed milk used for its production. Skyr whey contains more calcium, magnesium, phosphorus and zinc than cheese whey. Skyr whey is a nutritious product, almost as rich in calcium, potassium and zinc as whole milk and could be used more by the Icelandic food industry.
This study investigated the spoilage potential of yeast strains Kluyveromyces marxianus (Km1, Km2 and Km3), Pichia kudriavzevii Pk1 and Torulaspora delbrueckii Td1 grown in skyr in cold storage. ...Yeast strains were isolated from skyr and identified by sequencing of the 26S rRNA gene. K. marxianus yeasts were grown in skyr to high numbers, generating large amounts of volatile organic compounds (VOC) associated with off-flavours, among them were alcohols (3-methyl-1-butanol, 2-methyl-1-propanol and 1-hexanol), esters (ethyl acetate and 3-methylbutyl acetate) and aldehydes (hexanal, methylbutanal and methylpropanal). Growth of P. kudriavzevii Pk1 led to moderate increases in several alcohols and esters (mostly, 3-methyl-1-butanol and ethyl acetate), whereas only minor shifts in VOCs were associated with T. delbrueckii Td2. The levels of the key aroma compounds, diacetyl and acetoin, were significantly decreased by all K. marxianus strains and P. kudriavzevii Pk1. In contrast to the other yeast species, K. marxianus was able to utilize lactose, producing ethanol and carbon dioxide. Based on the overall results, K. marxianus was characterised by the highest spoilage potential. The study revealed the differences between the yeast species in fermentative and spoilage activities, and clarified the role of yeast metabolites for off-flavour formation and quality defects in skyr during cold storage.
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