Technological and sensorial properties of liquid nitrogen ice cream enriched with protein from brewing waste (trub)

Debittered trub (brewing waste) is an important source of protein source (70.26%). Trub and whey protein were used for 5% protein enrichment of ice cream frozen by liquid nitrogen. Three formulations were elaborated: ice cream standard (ICS), ice cream with whey protein (ICW) and ice cream with trub (ICT). Chemical composition, rheological properties, texture, overrun, melting rate, scanning electron microscopy and a sensorial test were performed. Results showed that ICT presented a higher viscosity, obtained on the upward curve up to 6.76 Pa s⁻¹, consistency index (22.96 (Pa s⁻¹)ⁿ), hysteresis area (140.40 mPa s⁻¹) and hardness (31113.33 g) but a lower melting rate (0.38 g min⁻¹), overrun (13.92%) and sensorial acceptability than the other formulations. The addition of trub debittered for protein enrichment improved ice cream properties and demonstrated that it could be used as a food ingredient.     

P204树脂和阳离子交换树脂分离Sc与裂变产物

P204对Sc有很好的分离选择性和分离能力，但由于反萃困难限制了其在Sc纯化中的应用。本工作研究了从裂变产物中分离纯化Sc的方法，建立流程如下：首先利用P204树脂对Sc的强萃取能力，将Sc与大量裂变产物分离，再通过灰化方法破坏树脂官能团，解决了吸附在P204树脂上的Sc难以解吸的问题，最后通过阳离子交换树脂实现Sc与残留Zr和Mo的分离，从而实现了Sc与裂变产物的分离。该方法对样品体积和酸度要求低，流程步骤操作简单。通过对模拟样品进行分析，Sc的回收率大于65%，对主要裂变产物的去污因子大于10³，适用于Sc与裂变产物的分离。     

Three-dimensional immersed finite-element method for anisotropic magnetostatic/electrostatic interface problems with nonhomogeneous flux jump

Anisotropic diffusion is important to many different types of common materials and media. Based on structured Cartesian meshes, we develop a three-dimensional (3D) nonhomogeneous immersed finite-element (IFE) method for the interface problem of anisotropic diffusion, which is characterized by an anisotropic elliptic equation with discontinuous tensor coefficient and nonhomogeneous flux jump. We first construct the 3D linear IFE space for the anisotropic nonhomogeneous jump conditions. Then we present the IFE Galerkin method for the anisotropic elliptic equation. Since this method can efficiently solve interface problems on structured Cartesian meshes, it provides a promising tool to solve the physical models with complex geometries of different materials, hence can serve as an efficient field solver in a simulation on Cartesian meshes for related problems, such as the particle-in-cell simulation. Numerical examples are provided to demonstrate the features of the proposed method.     

Consumers’ willingness to pay for upcycled foods

Research on food waste reduction suggests that solutions aimed at reducing waste early in the consumption cycle are the most impactful. Based on this premise, food research labs and food manufacturers have started creating and selling foods made from food ingredients that are generally discarded. Such foods, termed upcycled foods, are safe for human consumption and provide a promising solution to reduce food waste. However, the commercial success of this new category of foods will depend on consumers’ acceptance. This research examines a key indicator of acceptance – consumers’ willingness to pay. We find that although consumers are willing to pay less for upcycled foods compared to conventional alternatives, messaging increases consumers’ willingness to pay. Specifically, we find that rational messaging is more effective than emotional messaging. Overall, our findings suggest that upcycled foods may command good acceptance among consumers.     

冷链条件下气调包装酱卤鸭肉制品货架期预测模型的建立

目的 以气调包装酱卤鸭肉制品为研究对象,在冷链温度范围内建立一套准确、高效的货架期预测模型。方法 利用选择性培养基测定不同温度下产品各微生物数量,确定4~25℃条件下产品优势腐败菌。对乳酸菌数量与感官评定值进行了回归分析确定最小腐败量Ns。分别采用修正的Gompertz方程和平方根方程建立一、二级模型,并通过预测值与实测值对比验证模型的可靠性。结果 确定了4~25℃条件下产品优势腐败菌为乳酸菌,最小腐败量Ns=6.14(lg(cfu /g))。一、二级模型拟合度均良好,三种温度下模型预测值与实际值间的差异均在30％左右,波动幅度在10%以内。结论 实现了对4~25℃内任何时间点产品剩余货架期的预测,为冷链条件下气调包装酱卤鸭肉制品品质的变化提供了理论指导。     

Weissella cibaria short-fermented liquid sourdoughs based on quinoa or amaranth flours as fat replacer in focaccia bread formulation

Production of the traditional Italian Focaccia bread (FcBread) requires reformulation to meet the new rules for healthier foods. We tested the applicability of a short-fermented (15 h) liquid sourdough (LS) (dough yield, DY, 250), obtained using quinoa (Q) or amaranth (Am) flour fermented with a Weissella cibaria strain (C43-11) producing exopolysaccharides (EPS) as fat replacer in yeast-leavened FcBread. The LSs were applied during the FcBread-making process at industrial pilot plant, reducing the added fat amount by 20% (FcBread-QLS and FcBread-AmLS) and products were compared with reference samples not containing EPS. All the products were analysed for physico-chemical properties (pH, TTA, organic acids, protein content and profile, instrumental colour), textural properties, sensory quality and glycemic index. The application of both pseudo-cereal-based W. cibaria LSs in FcBread allowed obtaining products with a reduced amount of fat, increased protein amount, mainly due to the albumin and glutenin/glutelin fractions, reduced glycemic index, improved texture and preserved in the traditional sensory profile of ‘focaccia’.     

Multiemotional product color design using gray theory and nondominated sorting genetic algorithm-III

When users select products, they consider the emotional experience resulting from the color of the product. However, the emotional demands of users for product color are multidimensional and diverse. It is very important yet difficult to accurately grasp multiemotional image requirements and effectively convert them into design elements. Therefore, multiemotional product color design (MEPCD) has become a very important and challenging research topic. In this article, a novel MEPCD system using gray theory (GT) and nondominated sorting genetic algorithm-III (NSGA-III) is proposed to effectively solve the MEPCD problem. First, the image perception spaces of users, which exist in different emotional dimensions, were collected using factor analysis and the semantic differential technique. Then, GT was used to establish a multidimensional emotional product color image evaluation model. Finally, NSGA-III was used to optimize and design a multiemotional color scheme for a product. Furthermore, according to actual conditions, an MEPCD system was established based on the proposed method. The design case study shows that the method and design system proposed in this article have a certain range of applicability and can effectively improve the practicality of MEPCD.     

The role of non-visual aesthetics in consumer product evaluation

The present article addresses the impact of non-visual aesthetics of consumer products on the outcomes of usability tests such as perceived usability, user performance and user affect. Building on the research surrounding the impact of visual aesthetics in usability testing, the present work aimed to determine whether the same pattern of effects repeatedly found for visual aesthetics will also be found for non-visual aesthetics. A series of three experiments was carried out, all examining sound and touch as two prominent dimensions of non-visual aesthetics. To increase the robustness of the results, the experiments were conducted with three different consumer products, which were a smartphone (N=60), vacuum cleaner (N=60), and video racing game (N=60). Although manipulation checks confirmed that users generally experienced both sound and tactile product properties as intended by the experimental manipulation, in none of the studies the results showed an effect on perceived usability. Other outcome variables such as affect and performance showed a few selected effects. Overall, this suggests that findings from the field of visual aesthetics cannot be easily transferred to the domain of non-visual aesthetics. The findings of the present studies are discussed within the framework of Schifferstein’s work on sensory dominance.