Article
Construction & Building Technology
Michal Hlobil, Ivana Kumpova, Adela Hlobilova
Summary: An analysis of digitized 3D cement paste microstructures found a consistent size of cement grains ranging from 30-40 µm throughout hydration. The shape of the particle size distribution (PSD) remained self-similar, and the hydration process was identified to have two distinct stages, correlating with the reactivity peak of calcium sulfate.
CEMENT & CONCRETE COMPOSITES
(2022)
Article
Energy & Fuels
Wei Liu, Dongyang Han, Gang Wang, Xiangyu Chu
Summary: CT scanning is an essential tool for evaluating coal microstructure, providing non-destructive quantization and visualization. By analyzing the representative elementary volume (REV) of coal samples, a relationship between model sizes and pore structure properties has been established. The comprehensive evaluation of REV improves the rationality and reliability of coal microstructure reconstruction.
Article
Engineering, Chemical
Jinwei Wang, Shichun Chi, Xiaoquan Shao, Xiongxiong Zhou
Summary: The study found that particle crushing and particle arrangement of rockfill materials have an impact on mechanical behavior, with larger specimen sizes resulting in lower mean values and standard deviations of mechanical parameters. The sizes of REV for different mechanical parameters vary, with the REV for the E-B constitutive model parameters being 360 x 720 mm.
Article
Construction & Building Technology
Mohammadreza Pourebrahimi, Vahid Shahhosseini, Ali Akbar Ramezanianpour
Summary: Aggregate size distribution is crucial for concrete strength and workability. A new method utilizing macrostructure and microstructure images of hardened concrete was developed to estimate this distribution accurately. The method analyzes macrostructure images to extract coarser aggregates and simulates mechanical sieving based on relative motions of the aggregates and apertures. Geometric rules are applied to optimize computational costs. Microstructure images are used to calculate air voids area ratio and hardened cement components area ratios, enabling the estimation of the volume ratio of finer aggregates. The proposed method performs brilliantly in estimating aggregate size distribution, as confirmed by comparison with actual grading.
CONSTRUCTION AND BUILDING MATERIALS
(2023)
Article
Geochemistry & Geophysics
Ding Liu, Hai Pu, Shiru Guo, Ziheng Sha, Chong Li
Summary: In this study, the relationship between geometric characteristics of fractures and the representative elementary volume (REV) of fractured rock masses was analyzed using numerical simulations. The results showed that the power exponent of fracture length distribution has a significant impact on the equivalent permeability (K) of a three-dimensional discrete fracture network (DFN) model. The reliability of the equivalent pipe network (EPN) model for calculating seepage properties of complex 3D DFN models was confirmed. The REV size and variation of K were also investigated.
Article
Engineering, Environmental
Wei Li, Zhechao Wang, Liping Qiao, Jinjin Yang, Jiajia Li
Summary: The study investigates the size effect on surface morphology and permeability of rock fractures. The representative elementary surface size for fracture surface roughness is 300-400 mm, while for fracture permeability it is less than 100 mm.
BULLETIN OF ENGINEERING GEOLOGY AND THE ENVIRONMENT
(2023)
Article
Chemistry, Multidisciplinary
Sahar Seifi, Daniel Levacher, Andry Razakamanantsoa, Nassim Sebaibi
Summary: The evolution of the microstructure of dry-mortar mixtures containing wastepaper sludge ash and ground granulated blast-furnace slag as binders was investigated. The study found that water quantity, compaction level, and activators have a significant influence on the microstructure of these mortars. Different activators showed differences in specific surface area, adsorption property, and pore distribution. The microstructure of the activated mortars was analyzed in terms of water/binder ratios, mechanical strength, and type/dosage of activator used.
APPLIED SCIENCES-BASEL
(2023)
Article
Geography, Physical
Bingquan Zhou, Xi-An Li, Mingxiao An, Wenfu Yang, Yongbiao Ren, Feng Wen
Summary: Particle size distribution is a key factor in determining the microstructure and properties of loess. This study proposes a new method combining image processing and statistical techniques to measure geometric parameters and improve the limitations of previous measurement methods.
EARTH SURFACE PROCESSES AND LANDFORMS
(2023)
Article
Thermodynamics
Federico Javier Medina, Ignacio Jausoro, Maria Alejandra Floridia Addato, Maria Jimena Rodriguez, Federico Gonzalez Tomassini, Alberto Caneiro
Summary: Field Emission Scanning Electron Microscopy (FESEM) is commonly used for shale characterization. This study proposes a novel method based on the Zcontrast criterion to identify Representative Elementary Area (REA) in shale. The results show a large spread in the porosity data computed in different areas of the same sample, but the Zcontrast criterion leads to a lower spread in porosity values.
Article
Chemistry, Applied
Jose C. Bonilla, Jesper L. Sorensen, Amalie S. Warming, Mathias P. Clausen
Summary: Recent advances in software development and machine learning algorithms have revolutionized the analysis and quantification of microstructures in fields like biology and neuroscience. This article demonstrates the use of a deep-learning cellular segmentation algorithm, 'Cellpose', to identify and quantify foam microstructures for the study of food structure-function relationships. The algorithm successfully identified air bubbles in a protein foam matrix and allowed for further analysis of microstructural parameters. The study examined the effects of sugar concentration and acidic conditions on the microstructural mechanisms and rheological responses of the foam. The understanding gained from the algorithm-identified microstructures provides a new approach to characterize and study food foams.
FOOD HYDROCOLLOIDS
(2022)
Article
Chemistry, Physical
Yongjie Yang, Maguy Jaber, Laurent J. Michot, Baptiste Rigaud, Philippe Walter, Lucie Laporte, Kenan Zhang, Qinfu Liu
Summary: This study separated and classified three different size distributions of high-defect kaolinite particles from Quaternary sedimentary kaolin in Guangxi Zhuang Autonomous Region of China. Various techniques were used to monitor the particle sizes and analyze the structure and disorder of the kaolinite. The results showed that the smallest particle size kaolinite had higher degrees of broken bonds and more disordered structure, and the degree of disorder increased as the particle size decreased.
APPLIED CLAY SCIENCE
(2023)
Article
Mathematics, Interdisciplinary Applications
SungHyok Ro, JinHyok Jon, KumSong Ryu
Summary: This paper introduces an improved method of microscopic image analysis to enhance the accuracy of estimating the particle size distribution of comminuted minerals. The image processing methods used include microscopic image stitching, individual particle segmentation with watershed and deep learning, and individual particle weight estimation with shape factor. Through comparison with sieving test, it is confirmed that this method improves the estimation ability of particle size distribution for samples such as ferruginous quartzite, coal, and magnetite.
COMPUTATIONAL PARTICLE MECHANICS
(2023)
Article
Soil Science
Shanshan Wang, Baoyuan Liu, Yunge Zhao, Liqian Gao, Bing Yin, Kai Yang, Jingyi Ji
Summary: The study found that the types of biocrust logarithmically increased with increasing plot sizes. Plot sizes larger than 0.25 m(2) supported mixed biocrusts of multiple patch types. The coverage of mixed biocrusts logarithmically decreased with increasing plot sizes, maintaining a constant value after reaching a critical plot size.
Article
Biochemistry & Molecular Biology
Chia-En Wong, Yuan-Ping Chu, Kuen-Jer Tsai
Summary: To overcome the limitations of Gaussian-based localization algorithms in STORM imaging, a novel structure-based analysis (SBA) method has been proposed, which combines structural functions and super-resolution localization algorithms. SBA is able to accurately estimate the size of biological structures and demonstrates comparable or superior performance to traditional FWHM parameters.
Article
Biotechnology & Applied Microbiology
Ogueri Nwaiwu, Helen Onyeaka
Summary: In this study, the microstructure of cassava granules was analyzed and it was found that the granules had intact starch cells and no extraneous materials. The viscosity behavior of the granules was affected under high temperature, with a decrease in peak time and better tolerance observed in white Garri samples.
FERMENTATION-BASEL
(2022)
Article
Agriculture, Multidisciplinary
Jose M. Aguilera
Summary: The term 'alimentation' has a holistic notion of the process of producing, procuring, preparing, sharing, indulging in, and digesting foods in Latin languages. It integrates human, technological, sociocultural, and environmental domains, providing a broader frame for understanding food and nutrition. Transdisciplinary research in alimentation interfaces various knowledge domains and involves key stakeholders, leading to inspiring collaborations and improved public policy.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Biotechnology & Applied Microbiology
Javier Olivares, Helena Nunez, Cristian Ramirez, Aldonza Jaques, Marlene Pinto, Lida Fuentes, Sergio Almonacid, Oscar Vega-Castro, Ricardo Simpson
Summary: The study evaluated the combined MEF-CO2 laser microperforation treatment on the acceleration of the salting process in Atlantic salmon. The results showed a significant reduction in salting time with an increase in effective diffusion coefficient and final equilibrium salt concentration.
FOOD AND BIOPRODUCTS PROCESSING
(2021)
Article
Engineering, Chemical
Natalia Ramirez, Oscar Vega-Castro, Ricardo Simpson, Cristian Ramirez, Helena Nunez
Summary: Marinating chicken meat has become a fundamental process in the poultry industry to improve sensory attributes and shelf life. CO2 laser microperforation coupled with vacuum impregnation can accelerate marinade diffusion, reducing processing time by 34%.
JOURNAL OF FOOD PROCESS ENGINEERING
(2021)
Article
Materials Science, Multidisciplinary
Carolina Parra, Juliet Aristizabal, Barbara Arce, Francisco Montero-Silva, Sheila Lascano, Ricardo Henriquez, Paola Lazcano, Paula Giraldo-Gallo, Cristian Ramirez, Thiago Henrique Rodrigues da Cunha, Angela Barrera de Brito
Summary: The article explores the biological induced degradation processes of microbial induced corrosion and bioleaching on metallic materials by biofilms. It introduces the use of single-layer graphene as a protective coating to reduce bioleaching of gold by metallophilic bacteria, demonstrating the effectiveness of graphene in preventing the dissolution of gold. The findings provide a new approach to mitigate the deterioration of metallic materials in environments where biofilms cause unwanted bioleaching.
Review
Food Science & Technology
V. Figueroa, M. Farfan, J. M. Aguilera
Summary: Seaweeds are seen as an attractive and sustainable food source for the future due to their traditional culinary applications, nutritional benefits, and growing conditions. However, their widespread consumption requires promoting them as nutritious and healthy foods, as well as meeting consumers' demands in terms of texture and flavor. This review analyzes the relevance of umami components in seaweed species and discusses current research on texture and flavor in fresh and processed macroalgae. It also explores novel applications of seaweeds in culinary and food products.
FOOD REVIEWS INTERNATIONAL
(2023)
Review
Food Science & Technology
Jose M. Aguilera, M. Carolina Moreno
Summary: Understanding concepts of food engineering is essential for professionals and students in the field, but also appealing and valuable to non-specialist audiences. Teaching food engineering requires adapting to diverse backgrounds, motivations, and interests, while keeping up with current trends in the expanding food processing industry. New methodologies in education, such as active learning and student-centered approaches, are needed to deliver meaningful learning outcomes.
FOOD ENGINEERING REVIEWS
(2021)
Article
Engineering, Chemical
Roberto Lemus-Mondaca, Helena Nunez, Aldonza Jaques, Cristian Ramirez, Ricardo Simpson
Summary: This study demonstrated that the anomalous diffusion model based on fractional calculus can improve the goodness of fit in rehydration data and be used under different temperatures. The model provides a better fit than empirical and Fick's models and offers predictive capacity for optimizing the rehydration process in the food industry.
JOURNAL OF FOOD PROCESS ENGINEERING
(2021)
Article
Food Science & Technology
Wendy Franco, Sergio Benavides, Pedro Valencia, Cristian Ramirez, Alejandra Urtubia
Summary: This study characterized the yeast and LAB in seven grape cultivars cultivated in Chile, revealing a diversity of non-Saccharomyces yeasts in different grape varieties. The fermentation process also showed that some yeast species have a high tolerance to environments rich in ethanol.
Article
Food Science & Technology
Eric Araya, Helena Nunez, Natalia Ramirez, Aldonza Jaques, Ricardo Simpson, Maria Escobar, Pablo Escalona, Oscar Vega-Castro, Cristian Ramirez
Summary: The study investigated the effect of CO2 laser microperforation pre-treatment on apple slices and found that increasing pore density and size can reduce drying time, leading to improved efficiency. A mathematical model was implemented to explain the diffusion phenomenon during the dehydration process.
FOOD AND BIOPROCESS TECHNOLOGY
(2022)
Editorial Material
Engineering, Chemical
Ricardo Simpson, Cristian Ramirez, Helena Nunez
JOURNAL OF FOOD PROCESS ENGINEERING
(2022)
Article
Food Science & Technology
Jose Miguel Aguilera
Summary: This review discusses the concept and application of Rational Food Design (RFD), as well as the interface between food microstructure research and other disciplines. RFD expresses the sensorial, emotional, nutrition, and health properties of foods through multiscale microstructures and matrices, and finds broad applications in areas such as functional foods, novel food sources, and meat analogs.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Valentina Figueroa, Andrea Bunger, Jaime Ortiz, Jose Miguel Aguilera
Summary: This study developed a vocabulary to describe the sensory attributes of three seaweeds consumed in Chile and found that they had distinct sensory characteristics. It also revealed that cooked Pyropia spp. had the highest umami taste, while cooked D. antarctica was sweeter and had more caramel notes. The study further demonstrated that D. antarctica exhibited desirable descriptors such as caramel and marine aromas, while U. lactuca was perceived as bitter and moldy.
JOURNAL OF APPLIED PHYCOLOGY
(2022)
Review
Food Science & Technology
Jose Miguel Aguilera, Tamar Toledo
Summary: Cultivated and wild berries are popular for their delicious taste and nutritional benefits, with wild berries playing a significant role in rural communities for nutrition and health. Research on the chemical and bioactive components of wild berries helps in exploring new food applications, but further studies are needed to validate their health benefits.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Biochemistry & Molecular Biology
Jaime Ortiz-Viedma, Jose M. Bastias-Montes, Cielo Char, Camila Vega, Alejandra Quintriqueo, Manuela Gallon-Bedoya, Marcos Flores, Jose M. Aguilera, Jose M. Miranda, Jorge Barros-Velazquez
Summary: A biorefinery process was developed for utilizing freeze-dried pomace of calafate berries. The process involved extraction of lipophilic components using supercritical CO2 and subsequent extraction of the residue using a pressurized mixture of ethanol/water. This eco-friendly process valorizes calafate pomace as a source of ingredients for healthy foods, nutraceuticals, and nutritional supplements.
Article
Food Science & Technology
Jose M. Aguilera, Leyla Covacevich
Summary: Providing food for the elderly requires understanding their specific physiological, psychological, nutritional, and socioeconomic conditions. This article discusses how designs for liquids and soft meals need to account for impaired oral processing and swallowing, reduced digestion and nutrient absorption, and compromised microbiota functionality. It also proposes a conceptual framework for the rational design of elderly foods based on multidisciplinary knowledge and a multiscale food structuring approach.
CURRENT OPINION IN FOOD SCIENCE
(2023)
