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.     

Improving weld formability by a novel dual-rotation bobbin tool friction stir welding

A novel dual-rotation bobbin tool friction stir welding (DBT-FSW) was developed, in which the upper shoulder (US) and lower shoulder (LS) have different rotational speeds. This process was tried to weld 3.2 mm thick aluminum-lithium alloy sheets. The metallographic analysis and torque measurement were carried out to characterize the weld formability. Experimental results show that compared to conventional bobbin tool friction stir welding, the DBT-FSW has an excellent process stability, and can produce the defect-free joints in a wider range of welding parameters. These can be attributed to the significant improvement of material flow caused by the formation of a staggered layer structure and the unbalanced force between the US and LS during the DBT-FSW process.     

Optimal weighed Holoentropy for video compression: an advanced HEVC

ABSTRACT

In recent times, the applications of multimedia are rising in a greedy mode and hence the amount of video transactions is also increasing exponentially. This has shouted great demands on effective models on video encoding and also for reducing the transmission channel congestion. This research work introduces a managing technique termed weighted encoding for High-Efficiency Video Coding (HEVC). HEVC, also termed as MPEG-H Part 2 and H.265 is a video compression standard that is widely utilized AVC (H.264 or MPEG-4 Part 10). When compared to AVC, HEVC grants double the ratio of data compression at a similar level of quality of the video or considerably enhanced video quality at a similar bit rate. This work intends to optimize the weight that adopted in HEVC for encoding. For this, this paper proposes a new Iterative based propagation update in the water wave Optimization Algorithm (IPU-WWO), which is the improved form of Water wave Optimization (WWO). The performance of proposed IPU-WWO is compared over other conventional methods like Artificial Bee Colony (ABC), Firefly (FF), Particle Swarm Optimization (PSO) and Genetic Algorithm (GA) with respect to Peak Signal to Noise Ratio (PSNR). By doing the encoding process, it minimizes the video size with perceptually better quality video or PSNR.