The world has been challenged since late 2019 by COVID-19. Higher education institutions have faced various challenges in adapting online education to control the pandemic spread of COVID-19. The present study aims to conduct a survey study through the interview and scrutinizing the literature to find the key challenges. Subsequently, an integrated MCDM framework, including Stepwise Weight Assessment Ratio Analysis (SWARA) and Multiple Objective Optimization based on Ratio Analysis plus Full Multiplicative Form (MULTIMOORA), is developed. The SWARA procedure is applied to the analysis and assesses the challenges to adapt the online education during the COVID-19 outbreak, and the MULTIMOORA approach is utilized to rank the higher education institutions on hesitant fuzzy sets. Further, an illustrative case study is considered to express the proposed idea's feasibility and efficacy in real-world decision-making. Finally, the obtained result is compared with other existing approaches, confirming the proposed framework's strength and steadiness. The identified challenges were systemic, pedagogical, and psychological challenges, while the analysis results found that the pedagogical challenges, including the lack of experience and student engagement, were the main essential challenges to adapting online education in higher education institutions during the COVID-19 outbreak.
Journal of Mathematical Imaging and Vision - The paper proposes a polygonal approximation for closed 4-paths obtained from standard contour following under 4-connectivity. Those 4-contours generate... 相似文献
Autonomous Robots - We propose a simple yet effective set of local control rules to make a small group of “herder agents” collect and contain in a desired region a large ensemble of... 相似文献
Cognition, Technology & Work - Modern organizations live in a context of political, economic, technological, social and environmental changes for which they need to be prepared to adapt and... 相似文献
Traditional West African pearl millet couscous products are popular; however, their preparation is laborious, time-consuming and energy-demanding, involving agglomeration, steaming, drying and sieving steps. In this study, a process was developed to produce millet couscous using a high pressure, high temperature and low-cost single-screw extruder. The innovation was to directly process the cooked low-moisture extrudate to a couscous product by drying and milling to the appropriate particle size (ranging between 1 and 2 mm). Throughput for the traditional process as prepared for commercial sale is 50 kg per day, but with the same amount of labour, the extrusion process yields ~350 kg per day. A consumer sensory study held in Niamey (Niger) showed that the extruded millet couscous was comparable to traditional couscous, though this was dependent on selection of the proper millet variety. This novel extrusion process could stimulate small- to medium-scale manufacturing of couscous and couscous-type products in West Africa. 相似文献
Referring to the total surface existing in wheat dough, gluten–starch interfaces are a major component. However, their impact on dough rheology is largely unclear. Common viewpoints, based on starch surface modifications or reconstitution experiments, failed to show unambiguous relations of interface characteristics and dough rheology. Observing hybrid artificial dough systems with defined particle surface functionalization gives a new perspective. Since surface functionalization standardizes particle–polymer interfaces, the impact on rheology becomes clearly transferable and thus, contributes to a better understanding of gluten–starch interfaces. Based on this perspective, the effect of particle/starch surface functionality is discussed in relation to the rheological properties of natural wheat dough and modified gluten–starch systems. A competitive relation of starch and gluten for intermolecular interactions with the network-forming polymer becomes apparent during network development by adsorption phenomena. This gluten–starch adhesiveness delays the beginning of non-linearity under large deformations, thus contributing to a high deformability of dough. Consequently, starch surface functionality affects the mechanical properties, starting from network formation and ending with the thermal fixation of structure. 相似文献
A variable proportion of slaughtered livestock, generally referred to as the fifth quarter, is not part of the edible dressed meat and regarded as animal byproduct. In order for the fifth quarter to play a significant role in the current effort toward a circular bio-based economy, it has to successfully support food security, social inclusivity, environmental sustainability, and a viable economy. The high volume of these low-value streams and their nutrient-dense nature can facilitate their position as a very important candidate to explore within the context of a circular bio-based economy to achieve some of the United Nations Sustainable Development Goals (UN-SDGs). While these sources have been traditionally used for various applications across different cultures and industries, it seems evident that their full potential has not yet been exploited, leaving these products more like an environmental burden rather than valuable resources. With innovation and well-targeted interdisciplinary collaborations, the potential of the fifth quarter can be fully realized. The present review intends to explore these low-value streams, their current utilization, and their potential to tackle the global challenges of increasing protein demands while preventing environmental degradation. Factors that limit widespread applications of the fifth quarter across industries and cultures will also be discussed. 相似文献
It is important from both a strategic and economic standpoint to study the mechanism of formation of water/oil emulsions, to predict their increase of viscosity with respect to that of the crude oil, and to obtain information about the stability vs separation of these substances (since their presence can impair oil processing and distribution). The objective of this work was to ascertain the influence of monoethylene glycol (MEG) on these parameters and its action mechanism. The addition of MEG in different proportions in the oil emulsions significantly changed the flow curve of the emulsion, passing from a quasi-Newtonian one to a shear thinning behaviour. Besides this, when MEG was present at low concentrations, the demulsification process was slow and an increase in concentration made the emulsions more stable than samples containing the same aqueous phase proportion. Under the conditions studied, the addition of MEG did not reduce the quantity of the aqueous phase separated compared to the emulsions free of MEG, but significantly delayed the demulsification process. Rheology provided important information regarding the phase separation process of the aqueous phase in oil phase emulsions, and dynamic testing suggested that the most relevant effect of the addition of MEG is an increase of the emulsion elasticity that can be correlated with the increase in the emulsion stability observed by bottle test and Turbiscan. 相似文献
Grundwasser - Eine nachhaltige Wasserversorgung in urbanen Gebieten stellt aufgrund des Nutzungsdrucks sowie vielfältiger anthropogener Einträge eine große Herausforderung dar.... 相似文献
Immiscible blends of ethylene-propylene-diene-monomer (EPDM) and polyoxymethylene (POM), when EPDM is the major phase were compatibilized on the addition of an ionomer, poly(ethylene-co-methacrylic acid). The inclusion of the ionomer reduced the interfacial tension between the two phases, such that the diameter of the POM domains were significantly reduced to between 0.5 and 2 μm, typical of that required to toughen ductile polymers. The mechanical properties of the resultant compatibilized blends were significantly enhanced with increases in Young's modulus (↑54%), tensile strength (σ, ↑139%), elongation at break (ε, ↑97%), and tensile toughness (↑500%) with increasing ionomer content, relative to EPDM rubber alone. The ShoreA hardness of the compatibilized blend was 70.1 compared with 56.8 for the immiscible binary blend and, 50.2 for neat EPDM rubber. 相似文献