Abstract. The research reported in this paper is concerned with assessing the usefulness of reinforcment learning (RL) for on-line calibration of parameters in evolutionary algorithms (EA). We are running an RL procedure and the EA simultaneously and the RL is changing the EA parameters on-the-fly. We evaluate this approach experimentally on a range of fitness landscapes with varying degrees of ruggedness. The results show that EA calibrated by the RL-based approach outperforms a benchmark EA.

Extension of shelf life and preservation of products are both very important for the food industry. However, just as with other processes, speed and higher manufacturing performance are also beneficial. Although microwave heating is utilized in a number of industrial processes, there are many unanswered questions about its effects on foods. Here we analyze whether the effects of microwave heating with continuous flow are equivalent to those of traditional heat transfer methods. In our study, the effects of heating of liquid foods by conventional and continuous flow microwave heating were studied. Among other properties, we compared the stability of the liquid foods between the two heat treatments. Our goal was to determine whether the continuous flow microwave heating and the conventional heating methods have the same effects on the liquid foods, and, therefore, whether microwave heat treatment can effectively replace conventional heat treatments. We have compared the colour, separation phenomena of the samples treated by different methods. For milk, we also monitored the total viable cell count, for orange juice, vitamin C contents in addition to the taste of the product by sensory analysis. The majority of the results indicate that the circulating coil microwave method used here is equivalent to the conventional heating method based on thermal conduction and convection. However, some results in the analysis of the milk samples show clear differences between heat transfer methods. According to our results, the colour parameters (lightness, red-green and blue-yellow values) of the microwave treated samples differed not only from the untreated control, but also from the traditional heat treated samples. The differences are visually undetectable, however, they become evident through analytical measurement with spectrophotometer. This finding suggests that besides thermal effects, microwave-based food treatment can alter product properties in other ways as well.

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This study is part of the ongoing environmental monitoring program of the abandoned Mecsek uranium mine during the remediation period. During this program on the recultivated No.1 spoil bank, the radioactivity and the potentially toxic element (PTE) contents in the covering soil had shown some anomalies which refers to possible migration alongside the slope. Therefore, in a previous study, soil and plant samples were collected from top to bottom position of the slope and the total element content was determined by multi-elemental inductively coupled plasma-optical emission spectrometry. The results have indicated that there was a high possibility for PTEs to be mobile and available for uptake by plants. To confirm this indication in the present study for the soil samples the BCR sequential extraction procedure was applied to characterise the environmental mobility of PTEs, and it was compared with soil pH and cation exchange capacity (CEC). The results indicated that the ratio of Cd, Co, Mn, Pb, and U in the non-residual fractions ranged between 36.8 to 100 % and increased from top to bottom direction. The comparison showed that the samples with the lowest pH and CEC had the most mobility of the PTEs. The distribution of U, Cd, Mn, Co, and Pb in fractions indicated that some parts of the spoil deposit require additional steps to hinder the migration through the covering soil layer, and the BCR sequential extraction procedure has proven to be useful in providing information for the planning and management of remediation operations.

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