Identification of Regimes and Conditions for Moisture,Removal from Materials by Noncontact Exposure to Ultrasonic Vibrations

Journal of Engineering Physics and Thermophysics - The possibility of intensifying the drying of materials by noncontact ultrasonic action at a frequency of 22 kHz at sound pressure levels up to...     

Cesium in Gaseous Emissions from the Vitrification Technology of Radioactive Waste (Review of Scientific and Technical Information)

Radiochemistry - As applied to the radioactive waste vitrification technology, published data on the behavior of cesium and its release into the gas phase are reviewed. The volatility of cesium...     

Gluten-free cakes with walnut flour: a technological,sensory, and microstructural approach

Walnut flour (WF), a by-product of walnut oil production, is characterised by high polyunsaturated fatty acids, proteins, and fibre contents and presents suitability for bakery products. However, when using non-traditional ingredients, it is essential to evaluate the effect on the quality properties of the final product. So, this work aimed to assess the impact of WF on the technological, physicochemical, and sensory properties of gluten-free (GF) cakes. WF was added at a flour blend (cassava (CS) and maize (MS) starches and rice flour) at 0, 10%, 15%, and 20%. The results showed that WF modified starch gelatinisation, increased amylose–lipid complex (ALC) content, and made crumbs easier to chew. Besides, the total dietary fibre (TDF) and protein content significantly increased. Cakes with 15% WF presented the highest specific volume (SV) and no differences in overall acceptability with respect to control. Hence, WF is a suitable ingredient for gluten-free bakery products.     

Fresh beef tumbling at different post-mortem times to improve tenderness and proteolytic features of M. longissimus lumborum

The aim of this study was to determine the effects of tumbling at different post-mortem times on the proteolytic features and quality attributes of beef loins (M. longissimus lumborum). Loins (n = 12) were cut into 4 sections and assigned to tumbling at 1, 6 or 11 days post-mortem or non-tumbled control. Upon tumbling, additional ageing was applied to a common post-mortem time of 16 days. In general, tumbling had no considerable impacts on water-holding ability of samples. Tumbling resulted in an immediate decrease in shear force values (WBSF) of beef samples. Tumbling at 1 day post-mortem with no ageing had similar WBSF compared to the non-tumbled controls at 16 days (P > 0.05). With ageing, tumbling increased amounts of protein degradation, myofibrillar fragmentation and calpain-1 autolysis of samples. These results suggest that early post-mortem tumbling coupled with ageing can synergistically impact the tenderness development of beef loins and shorten the necessary ageing period.     

Glycaemic response of pseudocereal-based gluten-free food products: a review

Rapid digestion and absorption of carbohydrates have become a health issue (high glycaemic index, GI), which can be a matter of greater concern when consumed in large quantities. Depending upon the influence of carbohydrates on the blood sugar levels, GI classifies carbohydrates (on a scale of 100) as low (<55), medium (55–70) and high (>70) GI foods. Among the pseudocereals, chia seed possesses relatively lower GI (28.53), as compared to buckwheat (52.35), amaranth (47.65) and quinoa (61.50). Consumers now prefer foods with a high GI over the ones with low GI to prevent various metabolic alterations. Celiac disease is a lifelong disorder prevalent worldwide and can only be controlled by following a strict lifelong gluten-free diet. Therefore, pseudocereals could be a potential alternate for low GI food and developing gluten-free food products, including bread, cookies, noodles and pasta. This review synthesises the recently published literatures on pseudocereals as a lowering GI and healthy food option. This review also gives insights into developing pseudocereals as a potential and novel ingredient for gluten-free food applications and the latest research conducted worldwide.     

Indoor wood dust analysis during machining with an original experimental device

Particles generated by wood machining have a proven impact on the health of users and woodworkers. The aim of this study was to quantify and describe wood particles in solid and gas phases to reliably and reproducibly characterise these emissions. First, we developed an experimental device that produced particles from solid wood and wood-based panels using portable machine tools. The objective was to study the particles emitted by wood machining while avoiding ambient pollution. Based on own technical specifications, the experimental system was defined and composed of various elements that integrated treatment of inlet air through wood machining to the analysis section that allows solid and gas phases. The first experiments were carried out in sanding and sawing modes on materials used in construction, including solid wood (spruce) and composite panels (particle board (PB), oriented strand board (OSB), and medium density fibreboard (MDF)). Wood-based panels showed more emissive behaviour than solid wood, both for the solid phase and the gas phase. These tests validate the feasibility of generating and measuring particles and emissions of volatile organic compounds (VOCs). Further modifications to the experimental device would enable us to integrate additional devices, such as toxicological ones, to better understand the impact of these wood particles on the health of woodworkers.

     

Improving Heat Flux Predictions for Directional Flame Thermometers by Incorporating Convective Effects

Fire Technology - The directional flame thermometer (DFT) is a device used to measure radiative heat flux in fire scenarios. In many DFT applications, radiation is the dominant mode of heat...     

Calculation of Building Settlement Induced by Deep Excavation Under Seismic Loading

Soil Mechanics and Foundation Engineering - The present article describes a procedure for predicting the settlement of structures surrounding deep excavations in Vietnam that takes the...