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Kalamata, Greece

The TEI of Peloponnese Greek: ΤΕΙ Πελοποννήσου) is one of the 15 Technological Educational Institutes in Greece. Wikipedia.

Papadopoulos D.F.,University of Peloponnese | Anastassi Z.A.,Technological Educational Institute of Kalamata | Simos T.E.,University of Peloponnese
Journal of Molecular Modeling

A new Runge-Kutta-Nyström method, with phase-lag and amplification error of order infinity, for the numerical solution of the Schrödinger equation is developed in this paper. The new method is based on the Runge-Kutta-Nyström method with fourth algebraic order, developed by Dormand, El-Mikkawy and Prince. Numerical illustrations indicate that the new method is much more efficient than other methods derived for the same purpose. © Springer-Verlag 2010. Source

Stavroyiannis S.,Technological Educational Institute of Kalamata | Simos T.E.,University of Peloponnese
Computer Physics Communications

We examine a nonlinear explicit two-step method of fourth algebraic order and infinite phase-lag order for solving one-dimensional second-order linear periodic initial value problems (IVPs) of ordinary differential equations. Applying special vector arithmetic with respect to an analytic function, the method can be extended to be vector-applicable for multidimensional problems. Numerical results to illustrate the efficiency of the method are presented and sensitivity analysis indicates the validity of the method in the frequency regime. © 2010 Elsevier B.V. All rights reserved. Source

The Failure Mode and Effect Analysis (FMEA) model has been applied for the risk assessment of pastry processing. A tentative approach of FMEA application to the pastry industry was attempted in conjunction with ISO22000. Preliminary Hazard Analysis was used to analyze and predict the occurring failure modes in a food chain system (pastry processing plant), based on the functions, characteristics, and/or interactions of the ingredients or the processes, upon which the system depends. Critical Control points have been identified and implemented in the cause and effect diagram (also known as Ishikawa, tree diagram, and fishbone diagram). In this work a comparison of ISO22000 analysis with HACCP is carried out over pastry processing and packaging. However, the main emphasis was put on the quantification of risk assessment by determining the Risk Priority Number (RPN) per identified processing hazard. Storage of raw materials and storage of final products at -18 C followed by freezing were the processes identified as the ones with the highest RPN (225, 225, and 144 respectively) and corrective actions were undertaken. Following the application of corrective actions, a second calculation of RPN values was carried out leading to considerably lower values (below the upper acceptable limit of 130). It is noteworthy that the application of Ishikawa (Cause and Effect or Tree diagram) led to converging results thus corroborating the validity of conclusions derived from risk assessment and FMEA. Therefore, the incorporation of FMEA analysis within the ISO22000 system of a pastry processing industry is considered imperative. © Taylor and Francis Group, LLC. Source

Fousekis K.,National and Kapodistrian University of Athens | Tsepis E.,Technological Educational Institute of Kalamata | Vagenas G.,National and Kapodistrian University of Athens
American Journal of Sports Medicine

Background: Ankle sprain is an extremely common injury in soccer players. Despite extensive research, the intrinsic cause of this injury under noncontact conditions remains unclear. Purpose: To identify intrinsic risk factors for noncontact ankle sprains in professional soccer players. Study Design: Cohort study; Level of evidence, 2 Methods: One hundred professional soccer players were assessed in the preseason for potential risk factors of noncontact ankle sprains. The assessment included (A) ankle joint asymmetries (right-left) in isokinetic muscle strength, flexibility, proprioception, and stability; (B) somatometric asymmetries; (C) previous injuries; and (D) lateral dominance traits. Noncontact ankle sprains were prospectively recorded and diagnosed for a full competition period (10 months). Results: Seventeen of the players sustained at least 1 noncontact ankle sprain. Logistic regression revealed that players with (A) eccentric isokinetic ankle flexion strength asymmetries (odds ratio [OR] = 8.88; 95% confidence interval [CI], 1.95-40.36, P = .005), (B) increased body mass index (OR = 8.16; 95% CI, 1.42-46.63, P = .018), and (C) increased body weight (OR = 5.72; 95% CI, 1.37-23.95, P = .017 ) each had a significantly higher risk of a noncontact ankle sprain. A trend for younger players (OR = 0.28; 95% CI, 0.061-1.24, P = .092) and for players with ankle laxity asymmetries (OR = 3.38; 95% CI, 0.82-14.00, P = .093) to be at greater risk for ankle sprain was also apparent to the limit of statistical significance (.05 Source

Arapoglou D.,Greek National Agricultural Research Foundation | Varzakas T.,Technological Educational Institute of Kalamata | Vlyssides A.,National Technical University of Athens | Israilides C.,Greek National Agricultural Research Foundation
Waste Management

Considerable concern is caused by the problem of potato peel waste (PPW) to potato industries in Europe. An integrated, environmentally-friendly solution is yet to be found and is currently undergoing investigation. Potato peel is a zero value waste produced by potato processing plants. However, bio-ethanol produced from potato wastes has a large potential market. If Federal Government regulations are adopted in light of the Kyoto agreement, the mandatory blending of bio-ethanol with traditional gasoline in amounts up to 10% will result in a demand for large quantities of bio-ethanol. PPW contain sufficient quantities of starch, cellulose, hemicellulose and fermentable sugars to warrant use as an ethanol feedstock. In the present study, a number of batches of PPW were hydrolyzed with various enzymes and/or acid, and fermented by Saccharomyces cerevisae var. bayanus to determine fermentability and ethanol production. Enzymatic hydrolysis with a combination of three enzymes, released 18.5gL -1 reducing sugar and produced 7.6gL -1 of ethanol after fermentation. The results demonstrate that PPW, a by-product of the potato industry features a high potential for ethanol production. © 2010 Elsevier Ltd. Source

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