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...     

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.     

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...     

Tax Risks and Tax Planning

Russian Engineering Research - The role of tax administration in maximizing budget revenues at different levels is described. A significant proportion of tax payments consists of the settlement of...