Search Results (3,904)

It is well established that cold storage results in increased resistant starch and a reduced glycemic index in carbohydrate food. However, the effects of cold storage on the glycemic response of the second meal of cereals remain unclear. The aim of this study was to compare the postprandial glycemic responses between the paired glutinous and non-glutinous grains, either fresh-cooked or refrigerated, after both the first and second meals. In this randomized crossover trial, eighteen healthy female participants consumed eight test meals, each containing 50 g of carbohydrate, including fresh-cooked non-glutinous and glutinous rice, non-glutinous and glutinous millet, and their refrigerated counterparts (4 °C for 24 h). Postprandial blood glucose and insulin were measured at 240 min and 120 min after breakfast. After a standard lunch, the participants’ blood glucose concentrations were measured within 180 min. The rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) contents of the samples were determined by in vitro enzymatic analysis. Cold-stored non-glutinous rice (CR) and cold-stored non-glutinous millet (CM) had a 24.4% and 29.5% lower incremental area under the curve (iAUC_glu) of glucose within 240 min compared to the control (fresh-cooked rice non-glutinous, FR), respectively (p < 0.05). There were no significant differences between either the cold or hot glutinous grains and FR with respect to postprandial glycemic and insulinemic parameters. After a standard lunch, the fresh-cooked non-glutinous millet (FM) achieved a 39.1% lower iAUC_glu0–180 compared to the FR (p < 0.05). FM had the highest percentage of SDS (64.8%, p < 0.05) among all grain samples. Refrigeration treatment reduced the glycemic excursion only in non-glutinous grains at the first meal, but the FM instead of CM demonstrated a significant second meal effect. Full article

A suitable range of paste and mortar margins (α and β) to enhance compressive strength in Rich-Mix cemented sand gravel and rock (CSGR) material for application in CSGRD construction is critical. SL 678-2014 recommends margins > 1, which are specifically designed to fill the voids within the fine and coarse aggregates with paste and mortar, respectively, while allowing some excess for workability. However, the optimum ranges of values after 1 are inadequately determined, often leading to high efforts and time-consuming trial mixes that are not economical. This study evaluates two datasets to identify the optimal ranges of α and β margins for compressive strength development in Rich-Mix CSGR, aiming to achieve the compressive strength class C₁₈₀20, intended for use as cushion, protective, and seepage control layers in CSGRD. Using Pearson correlations, t-statistics, and p-values, the first dataset (7, 28, 90, and 180 days) showed weak correlations between paste margins and compressive strengths (coefficients 0.172 to 0.418, p-values > 0.05) and negligible relationships for mortar margins (coefficients −0.269 to 0.204, p-values > 0.05), affirming the contribution of other factors in the compressive strength development in CSGR. The second dataset (14, 28, 90, and 180 days) revealed significant positive correlations between paste margins and strengths at 14, 90, and 180 days (coefficients up to 0.850, p-values < 0.05). Mortar margins, however, negatively impacted strength (coefficients −0.544 to −0.628, p-values < 0.05), revealing the need to control the sand ratio. The optimal range of values was 1.05≤ α ≤ 1.09 and 1.15 ≤ β ≤ 1.25, with a water–binder ratio of 0.7~1.3, vibrating–compacted value (VC) of 2~8 s, and sand ratio of 18~35%. These findings highlight the significance of precise paste and mortar margin ranges in the compressive strength development of Rich-Mix CSGR. Full article

Reinforcement learning (RL) is proven effective in optimizing home battery charging coordination within smart grids. However, its vulnerability to adversarial behavior poses a significant challenge to the security and fairness of the charging process. In this study, we, first, craft five stealthy false data injection (FDI) attacks that under-report the state-of-charge (SoC) values to deceive the RL agent into prioritizing their charging requests, and then, we investigate the impact of these attacks on the charging coordination system. Our evaluations demonstrate that attackers can increase their chances of charging compared to honest consumers. As a result, honest consumers experience reduced charging levels for their batteries, leading to a degradation in the system’s performance in terms of fairness, consumer satisfaction, and overall reward. These negative effects become more severe as the amount of power allocated for charging decreases and as the number of attackers in the system increases. Since the total available power for charging is limited, some honest consumers with genuinely low SoC values are not selected, creating a significant disparity in battery charging levels between honest and malicious consumers. To counter this serious threat, we develop a deep learning-based FDI attack detector and evaluated it using a real-world dataset. Our experiments show that our detector can identify malicious consumers with high accuracy and low false alarm rates, effectively protecting the RL-based charging coordination system from FDI attacks and mitigating the negative impacts of these attacks. Full article

Dried peaches are widely consumed as a snack food product and used as an ingredient in cereals as well in chocolate and energy bars. Accordingly, the main objective of this investigation was to optimize the vacuum-drying process for peaches using a combination of three different statistical methods: principal component analysis, the standard score method and an artificial neural network approach. Applied input drying parameters were temperature (50–70 °C), pressure (20–120 mbar) and time (6–10 h), while the investigated output parameters were moisture content, water activity, total color change, phenolic and flavonoid contents and antioxidant activity. It was noted that all investigated output parameters constantly decreased (moisture content, water activity) and increased (total color change, total phenolic and flavonoid contents and antioxidant activity (FRAP, DPPH and ABTS assays)) in accordance with the applied drying temperature. The key variables accounted for 86.33% of data variance based on the PCA results, while the SS and ANN method resulted in the same optimal drying conditions: 60 °C, 70 mbar and 6 h, which indicated the effectiveness of the applied statistical methods. Full article

The occurrence of carbonyl compounds and volatile organic compounds (VOCs) in adult formulas is a critical issue in product safety and quality. This research manuscript reports the determination of targeted and untargeted carbonyl compounds and VOCs in adult formulas stored at different temperatures (room temperature, 4 °C, and 60 °C) over one month. Gas chromatography-mass spectrometry was utilized for the sample analysis. Ultrasound-assisted dispersive liquid–liquid microextraction at 60 °C for 20 min facilitated the extraction of six carbonyl compounds, while headspace solid-phase microextraction (HS-SPME) was employed for the determination of untargeted VOCs using a DVB/CAR/PDMS fiber, involving 15 min of equilibration and 45 min of extraction at 40 °C with magnetic stirring. Analytical features of the methods were assessed according to Food and Drug Administration guidelines, and good limits of detection and quantitation, linearity, accuracy, and precision were achieved. Notably, the highest levels of carbonyl compounds were found in high-protein formulas, with quantifiable levels of malondialdehyde, acrolein, and formaldehyde detected and quantified in 80% of samples. Additionally, significant levels of VOCs such as hexanal and 2-heptanone were found in samples stored at elevated temperatures. These findings suggest the importance of protein content and storage conditions in the levels of carbonyl compounds and VOCs found in adult formulas, with implications for consumer safety and quality control. Full article

Buildings consume 10% of global energy and 50% of global electricity for heating and cooling. Transitioning to energy-efficient buildings is essential to address the global energy challenge and meet sustainable development goals (SDGs) to limit global temperature rise below 1.5 ${}^{\circ }$C. The shift from traditional to smart grids has led to the development of micro, milli, and nanogrids, which share energy resources symbiotically and balance heating/cooling demands dealing with acute doldrums (dunkelflaute). This scoping review explores the methods by which phase change materials (PCMs) can be used in residential buildings to form a nanogrid. This review examines the components and concepts that promote the seamless integration of PCMs in residential houses. It also discusses the key challenges (e.g., scalability, stability, and economic feasibility in high summer temperatures), proposing the community-scale network of nanogrids (NoN) and the potential of thermochromic and photochromic materials. The findings of this review highlight the importance of latent heat storage methods and ingenious grid architectures such as nanogrids to construct resilient and sustainable houses in the future and thereby offer practical insights for policymakers and industries in the energy sector. Full article

The present work compares the physical–chemical, organoleptic and antioxidant characteristics of breadsticks (Bs) prepared in the traditional way (BCs) with extra virgin olive oil (EVOO), and with mace (BMs), ginger (BGs) and turmeric (BTs) flavoured olive oil (FOO). Breadsticks’ water activity (a_w), pH, moisture content (U.R.), total phenol (TPC) and total flavonoid (TFC) content, colorimetric analysis and texture and sensory analysis were used to evaluate the impact of the new recipes on consumer acceptance. The radical scavenging activity was also assessed by using 1,1-diphenyl-2-picryl hydrazine (DPPH) and 2,2′-azinobis-3-ethylbenzothiazoline-6-sulfonate (ABTS). The use of FOO influenced breadsticks’ colour with reference to the BG and BT enriched breadsticks, and some variability in free acidity values emerged from the comparison between EVOO and FOO. As expected, peroxide values increased in all enriched breadsticks. Moreover, all flavoured breadsticks were more resistant to lipid oxidation than BCs with an IP value of 92.44, 91.26 and 60.07 h, respectively, for BMs, BGs and BTs. The cooking process of the breadsticks at 180 °C for 25 min did not significantly impact the content of bioactive compounds. BMs showed the highest TPC and TFC with values of 996.32 and 534.41 mg/kg, respectively. Moreover, BMs showed the highest DPPH radical scavenging potential with a value of 393.91 µM TEAC/100 g extract, whereas BGs showed the highest ABTS radical scavenging activity (160.13 µM TEAC/100 g extract). Sensory quantitative descriptive analysis showed the most interesting parameters to be the intensity of toasting for BGs and the intensity of spiciness in BMs. Furthermore, BGs and BTs were found to have a slightly more pungent odour. From the texture assessment, the BC was the crumbliest breadstick, while greater crunchiness was found in the BG and BM samples. Full article

Dark fermentation is a promising method for hydrogen (H₂) production utilizing the metabolic pathways of diverse microbial communities. This process can be carried out without the need for light, making it easier and more efficient to operate in different environments and at a lower cost. It also utilizes a wide range of substrates, making it highly adaptable to waste-to-energy applications. Clostridium spp. are particularly favored in this method due to their versatile metabolism, ability to utilize a wide range of substrates, and high H₂ yields. Anaerobes and facultative anaerobes are mostly used in studies due to their efficient hydrogenase enzyme activity and metabolic pathways. A pH range of 5.5–6.5 and a temperature of 30–37 °C for mesophiles and 55–60 °C for thermophiles are usually preferred in addition to the other parameters such as hydraulic retention time and substrate used. The highest H₂ yield of 9.39 mol H₂/mol sucrose consumed was obtained by C. beijerinckii using sucrose as a substrate under batch mode conditions at 37 °C and pH 6–7. The review analyzes different bacterial species and examines the influence of optimized parameters required on H₂ yield in different bioreactor operating modes. Full article

Corn, Zea mays, is an ancestral food, culturally included in different forms in the Guatemalan diet. The most common form is in tortillas and tamales, which makes them suitable for incorporating other ingredients that increase their nutrient content. A sensory study was conducted with the aim of determining whether the appearance and texture of the tortilla and tamale remain acceptable when adding germinated chia seed flour (Salvia hispanica L). Germination was carried out for one day at 20 °C; it was prepared as flour and mixed with nixtamalized corn flour in a ratio of 10:90 and enough water to mold the tortillas; for the tamale, the same proportion of corn flour and germinated chia flour was used, and water and 8.6 percent oil were added. The tortillas and tamales were prepared and cooked in a traditional way by experts. For the acceptability test, 52 consumers were recruited, who signed the informed consent and subsequently evaluated the appearance and texture using a five-point hedonic scale (1 = I like it very much, 5 = I dislike it very much). The results indicate that the average acceptability of the appearance of the tortilla is 1.2 and the texture is 1.8. The average acceptability of the appearance of the tamale is 1.9 and the texture is 1.19. When comparing the acceptability of the appearance and texture of both preparations, a significant difference was found (p < 0.05), with the appearance and texture of the tamale being more acceptable. Full article

Fruit firmness in sweet cherries (Prunus avium L.) is a critical quality parameter highly valued by consumers as it is associated with fruit freshness. In general, firm fruit also cope better with storage and handling. Gibberellic acid (GA) is commonly used by sweet cherry producers to increase firmness, soluble solids content and fruit size. This study evaluated the effects of GA on the rheological properties of sweet cherry fruit at harvest and postharvest storage. Specifically, GA’s influence on susceptibility to mechanical damage during handling was evaluated. The following GA treatments were applied to two sweet cherry cultivars ‘Bing’ and ‘Lapins’: T0, control, T30—GA at 15 ppm applied at pit-hardening and straw-colour stages; T45—GA at 25 ppm at pit-hardening and GA at 20 ppm at straw-colour; and T60—GA at 30 ppm applied at pit-hardening and straw-colour. The results indicate that GA delayed harvest by two to four days in both cultivars, with ‘Lapins’ also showing a significant increase in fruit size. Regardless of spray concentration, GA increased the modulus of elasticity and fruit resistance evaluated as stress at the maximum point at harvest. These effects persisted after 35 days of storage at 0 °C and an additional three days of shelf-life at 15 °C. While the strain or deformation capacity of the fruit at bioyield at harvest was constant across treatments, it was, however, lower in the GA-treated fruit than in the controls during storage at 0 °C under the high-humidity conditions of modified atmosphere packaging. The less mature fruit harvested at colour 3.0 (red/mahogany) were stiffer (reduced deformation) and more sensitive to induced mechanical injury than the fruit harvested later at colour 3.5 (mahogany). The GA treatments increased fruit resistance to damage without increasing tissue deformability. Other questions associated with stiffer tissues and lower deformability during storage at 0 °C under high humidity should be further studied, specifically cultivars that are naturally high in box-cracking sensitivity during storage. Full article

Previous research on the impact of various heat treatment methods on meat has primarily focused on conventional meats from common livestock animals, with limited studies on the effects of different heat treatments on foal meat. The aim of this study was to evaluate how different heat treatments, including sous-vide, affect the sensory, textural, and physicochemical characteristics of foal meat. This allowed for the identification of the most effective heat treatment method to preserve the optimal quality attributes of foal meat while enhancing sensory and textural qualities preferred by consumers. Samples of m. longissimus thoracis were subjected to traditional cooking in two variants: in water at 100 °C in a foil bag for 1.5 h, and cooked to a core temperature of 85 °C (16 half-carcasses × 2 traditional heat treatment methods = 32 samples). Additionally, m. longissimus thoracis was subjected to sous-vide at 55 °C and 65 °C for 4 and 24 h (16 half-carcasses × 2 temperature settings × 2 time settings = 64 samples). Chemical composition, physicochemical properties, color parameters, hem pigment levels, texture characteristics, and sensory properties were analyzed. Compared to sous-vide samples, traditionally cooked foal meat exhibited higher weight loss (p = 0.002), higher fat content (p = 0.003), and lower water content (p = 0.03). Significant improvements in tenderness were observed in sous-vide samples, with the lowest shear force values (52.86 N/cm² at 55 °C and 48.39 N/cm² at 65 °C; p = 0.001) and meat hardness (102.44 N and 101.27 N, respectively; p = 0.015) after 24 h of thermal processing. Moreover, sous-vide cooking significantly improved sensory properties of foal meat, particularly juiciness (p = 0.002), tenderness (p = 0.002), and flavor desirability (p = 0.03), which were highly rated by consumers. Full article

The photocatalytic conversion of ethanol and the simultaneous development of hydrogen technology play a role in solving the energy crisis and reducing environmental pollution. In this research, rod-like M-MoS₂ serves as a channel for charge transfer, leading to superior photocatalytic activity compared to H-MoS₂. Further, two-dimensional (2D) B-doped C₃N₄ (BCN) nanosheets were anchored on the one-dimensional (1D) rod-like M-MoS₂ surface to form a 1D/2D heterojunction, with M-MoS₂/BCN-0.08 (mass ratio of M-MoS₂:BCN of 0.08:1) exhibiting the highest photocatalytic performance. Under visible light irradiation, the ethanol conversion rate reached 1.79% after 5 h of photocatalytic reaction per gram of catalyst, while generating 421 μmol of 2,3-butanediol (2,3-BDO), 5460 μmol of acetaldehyde (AA), and 5410 μmol of hydrogen gas (H₂). This different characterization provides evidence that a significant amount of photoinduced electrons generated in BCN under illumination conditions rapidly transfer to the conduction band (CB) of M-MoS₂ through the rod-like structure of M-MoS₂, and finally transfer to Pt to promote the production of hydrogen gas. The photoinduced holes in the valence band (VB) of M-MoS₂ are rapidly consumed by ethanol upon transferring to BCN, effectively separating the photoinduced electron–hole pairs and resulting in superior photocatalytic performance. Full article

This paper presents an investigation into the use of pyrolysis to valorise solid waste in the form of post-consumer footwear uppers. A heterogenous leather and textile mixture is studied, produced by crushing some representative samples of post-consumer footwear uppers. The waste has a low ash content and a high net calorific value, which translates into the high gross calorific value of the material. In addition, it contains relatively little S and Cl, which is promising for its use in the process of pyrolysis. The effect of the pyrolysis temperature on the efficiency of carbonising leather and textile mixtures, their physico-chemical parameters, elemental composition, and structure, as well as the development of a specific surface, is investigated. The research results imply that as the pyrolysis temperature grows, the carbonisation efficiency declines. The produced materials consist primarily of C, O, N, and H, whose contents depend on the pyrolysis temperature. Moreover, all the carbonised materials display the presence of two G and D bands, which is typical for carbon materials. Based on the peak intensities of the bands, I_D/I_G coefficients are calculated to assess the organisation of the materials’ structures. As the pyrolysis temperature rises, the structural organisation declines, contributing to an increased material porosity and, thus, a greater specific surface of the carbonised materials. This study contributes data on the thermal management and pyrolysis of leather and textile waste into useful carbonised materials. Investigating the applicability of carbonised materials is projected as the next stage of research work. Full article

Low-density foreign objects (LDFOs) in foods pose significant safety risks to consumers. Existing detection methods, such as metal and X-ray detectors, have limitations in identifying low-density and nonmetallic contaminants. To address these challenges, our research group constructed and optimized a continuous-wave sub-terahertz (THz) imaging system for the real-time, on-site detection of LDFOs in infant snacks. The system was optimized by adjusting the attenuation value from 0 to 9 dB and image processing parameters [White (W), Black (B), and Gamma (G)] from 0 to 100. Its detectability was evaluated across eight LDFOs underneath snacks with scanning at 30 cm/s. The optimal settings for puffed snacks and freeze-dried chips were found to be 3 dB attenuation with W, B, and G values of 100, 50, and 80, respectively, while others required 0 dB attenuation with W, B, and G set to 100, 0, and 100, respectively. Additionally, the moisture content of infant snacks was measured using a modified AOAC-based drying method at 105 °C, ensuring the removal of all free moisture. Using these optimized settings, the system successfully detected a housefly and a cockroach underneath puffed snacks and freeze-dried chips. It also detected LDFOs as small as 3 mm in size in a single layer of snacks, including polyurethane, polyvinyl chloride, ethylene–propylene–diene–monomer, and silicone, while in two layers of infant snacks, they were detected up to 7.5 mm. The constructed system can rapidly and effectively detect LDFOs in foods, offering a promising approach to enhance safety in the food industry. Full article

Gas metal arc welding (GMAW) is widely used in various industries, such as automotive and heavy equipment manufacturing, because of its high productivity and speed, with solid wires being selected based on the mechanical properties required for welded joints. GMAW consists of various components, among which consumables such as the contact tip and continuously fed solid wire have a significant impact on the weld quality. In particular, the copper-plating method can affect the conductivity and arc stability of the solid wire, causing differences in the continuous welding performance. This study evaluated the welding performance during 60 min continuous GMAW using an AWS A5.18 ER70S-3 solid wire, which was copper-plated using chemical plating (C-wire) and electroplating (E-wire). The homogeneity and adhesion of the copper-plated surface of the E-wire were superior to those of the C-wire. The E-wire exhibited better performance in terms of arc stability. The wear rate of the contact tip was approximately 45% higher when using the E-wire for 60 min of welding compared with the C-wire, which was attributed to the larger variation rate in the cast and helix in the E-wire. Additionally, the amount of spatter adhered to the nozzle during 60 min, with the E-wire averaging 5.9 g, approximately half that of the C-wire at 12.9 g. The E-wire exhibits superior arc stability compared with the C-wire based on the spatter amount adhered to the nozzle. This study provides an important reference for understanding the impact of copper plating methods and wire morphology on the replacement cycles of consumable welding parts in automated welding processes such as continuous welding and wire-arc additive manufacturing. Full article