Attitude-behaviour dissonance regarding the importance of food preservation for customers

The aim of the study was to identify the importance of individual food product attributes (the use of preservatives, processing method, shelf-life period and nutritional value) as well as their relation to the purchase behaviour. To achieve this, consumer preferences were decomposed in conditions of full access to information, and data was compared with actual consumer behaviour related to making purchasing decisions in front of the store shelf. Based on data from 338 respondents, conjoint analysis and repeated ANOVA measurements were carried out, allowing to eliminate individual behavioural patterns. The results showed a dissonance between the consumers attitudes towards the attributes and their shopping behaviour. The processing method was the most important declared attribute for consumers, meanwhile this information was the least searched for during purchase. At the same time, shelf-life period marked as the least important was the main information searched for by consumers when shopping. The results also show a clear dislike towards the use of microwaves as a preservation method, while traditional thermal preservation was marked as the most positive for consumers. In addition, consumers were classified into 3 heterogeneous groups, identifying differences in the preferences of food attributes. The obtained results have practical value relating not only to the preferences of individual attributes, but also to their various variants. The results can be a guide for companies to properly label food products. The indicated dissonance illustrates the educational gap and related insufficient motivation to get to know the product before buying it. This is extremely important in connection with technological development and new food processing methods.     

YSZ/MoS2 self-lubricating coating fabricated by thermal spraying and hydrothermal reaction

Thermal sprayed ceramic coatings have extensively been used in components to protect them against friction and wear. However, the poor lubricating ability severely limits their application. Herein, yttria-stabilized zirconia (YSZ)/MoS₂ composite coatings were successfully fabricated on steel substrate with the combination of thermal spraying technology and hydrothermal reaction. Results show that the synthetic MoS₂ powders are composed of numbers of ultra-thin sheets (about 7 ~ 8?nm), and the sheet has obvious lamellar structure. After vacuum impregnation and hydrothermal reaction, numbers of MoS₂ powders, look like flowers, generate inside the plasma sprayed YSZ coating. Moreover, the growing point of the MoS₂ flower is the intrinsic micro-pores of YSZ coating. The friction and wear tests under high vacuum environment indicate that the composite coating has an extremely long lifetime (>?100,000 cycles) and possesses a low friction coefficient less than 0.1, which is lower by about 0.15 times than that of YSZ coating. Meanwhile, the composite shows an extremely low wear rate (2.30?×?10^?7 mm³ N^?1 m^?1) and causes slight wear damage to the counterpart. The excellent lubricant and wear-resistant ability are attributed to the formation of MoS₂ transfer films and the ultra-smooth of the worn surfaces of hybrid coatings.     

Suitability,efficiency and microbiological safety of novel physical technologies for the processing of ready‐to‐eat meals,meats and pumpable products

Consumer studies and market reports show an increase in consumption of ready‐to‐eat (RTE) foods. Although conventional processing technologies can in most cases produce safe products, they can also lead to the degradation of nutritional compounds and negatively affect quality characteristics. Consumers strongly prefer food that is minimally processed with the maximum amount of health‐promoting substances. Novel processing technologies as pre‐ or post‐treatment decontamination methods or as substitutes of conventional technologies have the potential to produce foods that are safe, rich in nutrient content and with superior organoleptic properties. Combining novel with conventional processes can eliminate potential drawbacks of novel technologies. This review examines available scientific information and critically evaluates the suitability and efficiency of various novel thermal and nonthermal technologies in terms of microbial safety, quality as well as nutrient content on the production of RTE meals, meats and pumpable products.     

Isolation of the effect of the hairy layer length on the mechanical properties of waterborne coatings

The effect of the acidic hairy layer length on the interdiffusion of polymer between particles and as a consequence on the mechanical properties of the films produced from waterborne coatings has been studied. In order to isolate this effect, latexes with the same particle diameter and molecular weight but stabilized with poly(acrylic acid)-block-poly(butyl acrylate) (PAA-b-PBA) block copolymers of controlled and different lengths were prepared. Tensile strength measurements showed at the macroscopic level that the presence of AA chains in the particle surface reduced the mechanical properties of the films dried at room temperature, being its effect worse the longer the AA chain length. Higher annealing temperatures erased the negative effect of the acidic hairy layer on mechanical properties. The neutralization with NaOH instead of with NH₄OH also led to worse mechanical properties. These macroscopic results were supported by Fluorescence Resonance Energy Transfer (FRET) experiments that showed that at the microscopic level, the extent of interdiffusion occurred slower when the AA chains in the particles surface increased, the annealing temperature was lower and when NaOH was used as neutralizing agent instead of NH₄OH.     

垦71井区三维VSP资料波场分离方法应用研究

三维VSP资料是多偏移距VSP资料，资料中多种类型的波叠合在一起形成复杂波场。从复杂波场中分离出单一的保幅反射波波场是三维VSP波场分离的重要工作。常规二维VSP波场处理方法单一，难以适用于复杂的三维波场处理。针对三维VSP资料的波场特点，以分离上行反射P波为例，将单一波场分离方法加以适当组合，对垦71井区三维VSP实际资料进行了应用研究。结果表明，波场分离处理中叠加消去法和中值滤波相结合以及F—K滤波和中值滤波相结合的方法克服了单一方法的缺陷，波场处理后获得了波组特征明显、波场清晰单一的上行反射P波保幅波场，取得了较好的波场分离效果。     

油藏中分散非连续残余油膜的驱替机理分析

水驱后的残余油膜将贴于孔隙壁面，为壁面边界层流体，处于三相界面的包围和共同作用下。目前的调研结果显示，油膜的组成及力学特性沿孔壁方向上是变化的。在化学驱过程中油膜不仅受到驱油剂的驱替作用。还受驱油剂／油界面张力、油／固体界面张力及驱油剂／固体界面张力的阻碍作用。由于油膜组成、力学特性及相间作用的复杂性．以往对油膜驱替机理的研究都是从微观实验的角度对现象作观察和定性解释。本文根据水驱后残余油膜在油藏孔隙中存在的特点，提出了油膜驱替的简化模型。基于油膜驱替的微观实验，采用数值方法从定量的角度分别计算了不同黏弹性驱油剂在不同的驱油剂／原油界面张力作用下对残余油膜的驱替效率。考察了驱油剂的流变性、驱油剂／油界面张力、驱替速度等因素对驱替不同厚度油膜的影响规律。进一步探讨了驱油剂／原油界面特性和流变性在驱替残余油中的综合作用。研究结果表明，驱油剂对油膜的驱替始于驱油剂／油界面，要同时克服驱油剂／油界面约束力和油膜的屈服应力。降低界面张力、增强驱油剂的黏弹性、增加驱替速度，有利于提高驱替残余油膜的驱替效率。适当增加驱油刑的黏弹性可以放宽驱替薄油膜时对超低界面张力的要求。图13参9。     

Effect of select parameters on the properties of edible film from water-soluble fish proteins in surimi wash-water

Edible film from water-soluble fish proteins were developed by casting film solution on leveled trays and effects of pH (9.5, 10.0 and 10.5), heating temperature (60, 70 and 80 °C), and heating time (10, 20 and 30 min) of the film solution on various film properties were determined using Response Surface Methodology (RSM). The impact of pH and heating temperature of film solution was more significant, overall, on the film's properties than heating time. Contour plots of tensile strength and elongation at break was highest at pH of 10.0 at 70 °C (2.75-3.02 MPa) but low in elongation at break (6.35-9.16%), while water vapor permeability and oxygen permeability were at their lowest (58.55-65.96 g mm/m² d kPa and 351.33-624.18 cm³ μm/m² d kPa). There was a direct correlation between the films’ and proteins’ solubility on one hand, and heating temperature of film solution on the other, which reversed with change in pH of film solution. Film color was darker and more yellowish with increase in the pH of film solution.     

利用静电学和测量数据对碳纳米管膜场致发射规律的定量分析

碳纳米管膜的场致发射电流密度仅由它表面的宏观电场决定，无论其表面形状是平的还是半球状的。对于理想的平行板电极系统，其表面电场强度均匀（UId），发射电流密度、总电流与发射面积成正比：对于半球一平面电极系统半球形的阴极存在一个宏观场增强因子ks，一个与两极距离和球半径之比（d/r）相关的函数，其表面的平均场强为ks U/d。对于d/r=0，ks=1，d≥r的情况，ks接近于常数。对于10〈d／r〈100的情况，存在一个经验的表达式：ks=1＋0．15d/s=0．005（d／r）^2。在引入ks后，不同作者给出的平面电极系统和半球一平面电极系统碳纳米管膜的场致发射电流I与宏观表面电场强度E的关系都可以近似用-经验公式描述：I=a（E-Eo）^b，a，b为常数。该经验公式可为稳定生产的CNT膜片应用产品设计提供方便。     

Influence of Polyalkylmethacrylate VII on Boundary Film Formation,Friction,Wear and Efficiency of Lubricants

1 Influence of PAMAon Boundary Fil mFormation and Friction1.1 Experi mental methodsUltra-thin optical interferometry has been used tostudy thinlubricating fil ms for more than a decade and theexperi mental details of this technique have been reportedpreviously[1].The principle of the test setup is shown inFigure1.A polished steel ball is loaded and rolled againstthe flat surface of a glass disc that is coated with a thinsemi-reflecting chromiumlayer and a silica spacer of about500nmthickne…     

Vapor absorption by LiBr aqueous solution in vertical smooth tubes

Heat and mass transfer in a falling film vertical in-tube absorber was studied experimentally with LiBr aqueous solution. The presented results include the effect of solution flow rate, solution subcooling and cooling water temperature on the absorption in a smooth copper tube 16.05 mm I.D. and 400 mm long. The experimental data in the previous report for a 1200-mm-long tube was also re-examined and compared. It was demonstrated by the observation of the flow in the tube that the break down of the liquid film into rivulets leads to deterioration of heat and mass transfer at lower film Reynolds number or in longer tubes. An attempt to evaluate physically acceptable heat and mass transfer coefficients that are defined with estimated temperature and concentration at the vapor–liquid interface was also presented.