A novel method of shrimp blanching by CO2 heat pump: Quality,energy, and economy analysis

To reduce the energy consumption of the shrimp blanching process and improve the economic value of the blanched product, a transcritical CO₂ heat pump blanching system (THPB system) was designed in this paper. The trends of astaxanthin were investigated at atmospheric pressure near boiling temperature, combined with the color and structural properties of shrimp samples, and the optimal blanching times of 270 s and 240 s were obtained at 90°C and 95°C, respectively. In contrast to the fuel blanching system (FB system) at 100°C, the annual standard coal consumption of the THPB system with 90°C blanching is decreased by 79%, and the annual operating cost can be saved by CNY 63,800, with a payback period of about 3.13 years.Industrial relevanceBlanching is one of the effective ways to prolong the shelf life of shrimp. However, the research on the blanching time and temperature of shrimp is not comprehensive. In addition, the traditional fuel blanching process has high energy consumption and pollution, and can no longer meet the quality requirements of the modern food processing industry. Heat pump has been shown to have better performance in food drying, but it is less used in blanching. The information presented in this study may provide other insights into food processing.     

Predicting Prostephanus truncatus (Horn) (Coleoptera: Bostrichidae) populations and associated grain damage in smallholder farmers’ maize stores: A machine learning approach

Prostephanus truncatus is a notorious pest of stored-maize grain and its spread throughout sub-Saharan Africa has led to increased levels of grain storage losses. The current study developed models to predict the level of P. truncatus infestation and associated damage of maize grain in smallholder farmer stores. Data were gathered from grain storage trials conducted in Hwedza and Mbire districts of Zimbabwe and correlated with weather data for each site. Insect counts of P. truncatus and other common stored grain insect pests had a strong correlation with time of year with highest recorded numbers from January to May. Correlation analysis showed insect-generated grain dust from boring and feeding activity to be the best indicator of P. truncatus presence in stores (r = 0.70), while a moderate correlation (r = 0.48) was found between P. truncatus numbers and storage insect parasitic wasps, and grain damage levels significantly correlated with the presence of Tribolium castaneum (r = 0.60). Models were developed for predicting P. truncatus infestation and grain damage using parameter selection algorithms and decision-tree machine learning algorithms with 10-fold cross-validation. The P. truncatus population size prediction model performance was weak (r = 0.43) due to the complicated sampling and detection of the pest and eight-week long period between sampling events. The grain damage prediction model had a stronger correlation coefficient (r = 0.93) and is a good estimator for in situ stored grain insect damage. The models were developed for use under southern African climatic conditions and can be improved with more input data to create more precise models for building decision-support tools for smallholder maize-based production systems.     

Consumer perception of extruded snacks containing brown rice and dried mushroom

Effects of mushroom type, seasoning and health benefit information (HBI) on consumers’ saltiness expectation, sensory liking, elicited emotions and purchase intent (PI) of extruded snacks were investigated. Five snacks were evaluated: straw mushroom (Volvariella volvacea) extrudates without (SME) or with seasoning (SMES), phoenix mushroom (Pleurotus pulmonarius) extrudates without (PME) or with seasoning (PMES), and the control without mushroom and seasoning. Hedonic scores and positive emotions were generally higher for seasoned mushroom-containing snacks (SMES and PMES) with 65% and 75.83% of consumers reporting willingness to purchase, respectively, after receiving HBI. Bored, interested and satisfied were identified as significant emotional predictors for PI odds. Flavour, saltiness, overall liking, bored, good and interested were critical attributes, differentiating snacks. This study demonstrated that sensory liking and PI of extruded brown rice-based snacks containing mushroom could be improved through savoury seasoning addition, which also allowed saltiness expectations to be met.     

Physical characteristics of AFEX-pretreated and densified switchgrass,prairie cord grass,and corn stover

The goal of the study was to evaluate and compare the physical properties of control, pretreated and densified corn stover, switchgrass, and prairie cord grass samples. Ammonia Fiber Expansion (AFEX) pretreated switchgrass, corn stover, and prairie cord grass samples were densified by using the comPAKco device developed by Federal Machine Company of Fargo, ND. The densified biomass were referred as “PAKs” in this study. All feedstocks were ground into three different grind size of 2, 4 and 8 mm prior to AFEX pretreatment and the impact of grinding on pellet properties was studied. The results showed that the physical properties of AFEX-PAKed material were not influenced by the initial grind size of the feedstocks. The bulk density of the AFEX-PAKed biomass increased by 1.2–6 fold as compared to untreated and AFEX-pretreated materials. The durability of the AFEX-PAKed materials were between 78.25 and 95.2%, indicating that the AFEX-PAKed biomass can be transported easily. To understand the effect of storage on the physical properties of these materials, samples were stored in the ambient condition (20 ± 2 °C and 70 ± 5% relative humidity) for six months. After storage, thermal properties of the biomass did not change but glass transition temperature decreased. The water absorption index and water solubility index of AFEX-treated and AFEX-PAKed biomass showed mixed trends after storage. Moisture content decreased and durability increased upon storage.     

Industrial sugar beets to biofuel: Field to fuel production system and cost estimates

Specialized varieties of sugar beets (Beta vulgaris L.) may be an eligible feedstock for advanced biofuel designation under the USA Energy Independence and Security Act of 2007. These non-food industrial beets could double ethanol production per hectare compared to alternative feedstocks. A mixed-integer mathematical programming model was constructed to determine the breakeven price of ethanol produced from industrial beets, and to determine the optimal size and biorefinery location. The model, based on limited field data, evaluates Southern Plains beet production in a 3-year crop rotation, and beet harvest, transportation, and processing. The optimal strategy depends critically on several assumptions including a just-in-time harvest and delivery system that remains to be tested in field trials. Based on a wet beet to ethanol conversion rate of 110 dm³ Mg⁻¹ and capital cost of 128 M$ for a 152 dam³ y⁻¹ biorefinery, the estimated breakeven ethanol price was 507 $ m⁻³. The average breakeven production cost of corn (Zea mays L.) grain ethanol ranged from 430 to 552 $ m⁻³ based on average net corn feedstock cost of 254 and 396 $ m⁻³ in 2014 and 2013, respectively. The estimated net beet ethanol delivered cost of 207 $ m⁻³ was lower than the average net corn feedstock cost of 254–396$ m⁻³ in 2013 and 2014. If for a mature industry, the cost to process beets was equal to the cost to process corn, the beet breakeven ethanol price would be $387 m^-3 (587 $ m⁻³ gasoline equivalent).     

Use of heat-moisture treated maize starch to modify the properties of wheat flour and the quality of noodles

Waxy, normal and high-amylose maize starches were subjected to heat-moisture treatment (HMT) and then added to wheat flour (WF) in different ratios (1%, 5% and 10%). The properties of blends and their cooked noodles were studied to investigate the effects of HMT starches. The incorporation of HMT starch in WF led to an increase in swelling power, peak viscosity and breakdown and to a decrease in setback, thus inhibiting retrogradation, hence enhancing resultant noodle softness. Compared to the same addition ratio of native starch to WF, HMT starch led to higher tensile strength and extensibility in resultant noodles. WF with added HMT starch had higher resistant starch than with native starch. This study showed that addition of HMT maize starch has potential to bring nutritional benefits. However, it is necessary to select the proper blending ratio and amylose content of starch to add, in consideration of its effect on noodle quality.     

Constructing developable surfaces by wrapping cones and cylinders

We model developable surfaces by wrapping a planar figure around cones and cylinders. Complicated developables can be constructed by successive mappings using cones and cylinders of different sizes and shapes. We also propose an intuitive control mechanism, which allows a user to select an arbitrary point on the planar figure and move it to a new position. Numerical techniques are then used to find a cone or cylinder that produces the required mapping. Several examples demonstrate the effectiveness of our technique.     

Novel core-shell-like Ni-supported hierarchical beta zeolite catalysts on bioethanol steam reforming

Hierarchical-Beta zeolites have been hydrothermally synthesized by adding a new gemini organic surfactant. The used gemini surfactant play the role of a “pore-forming agents” on the mesoscale, on the same time, providing alkaline environment for the system. With this hierarchical Beta zeolite as the core support, we successfully prepared a shell layer of Ni-containing (22 wt%) petal-like core-shell-like catalyst and applied it to bioethanol steam reforming. At the reaction temperature of 350 °C–550 °C, the conversion rate of ethanol and the selectivity of hydrogen were always above 85% and 70%. After reaction of 100 h on stream at 400 °C, there were not obvious inactivation could be observed on NiNPs/OH-MBeta catalyst.     

The prevalence of olfactory deficits and their effects on eating behavior from childhood to old age: A large-scale study in the French population

Olfaction is crucial for many aspects of daily life and its alteration is quite common. Here, we set up a large-scale investigation of olfactory deficits in a sample of French individuals in order to examine the prevalence of smell dysfunction and its effects on eating behavior across lifespan, by combining self-reports and psychophysical testing. In a sample of 3685 male and female individuals aged 4 to 89 years old, we showed that the overall prevalence of olfactory dysfunction as measured by psychophysical testing was 17% and varied with age and gender: from 10% in 4–12 year-old children to >30% after 60 years of age; overall, women were less often affected than men. When olfactory abilities were self-evaluated, the prevalence was 6%, suggesting that a large majority of participants were unaware of their olfactory disorder. The prevalence of qualitative smell disorders (parosmia and phantosmia) was much lower (1%). In terms of eating behavior, the effects were present but small: olfactory deficits impact eating behavior of people in different age groups differently. Taken together, these findings highlight the high prevalence of olfactory dysfunctions in the general population, not only in the elderly. They also emphasize the potential consequences of smell dysfunctions on eating behavior. The present results should attract health services’ attention since smell dysfunctions may have consequences on nutrition and health especially in the elderly.