Article
Medicine, Research & Experimental
Linda Tsan, Sandrine Chometton, Anna M. R. Hayes, Molly E. Klug, Yanning Zuo, Shan Sun, Lana Bridi, Rae Lan, Anthony A. Fodor, Emily E. Noble, Xia Yang, Scott E. Kanoski, Lindsey A. Schier
Summary: Habitual early-life consumption of low-calorie sweeteners (LCS) has long-lasting effects on glucose regulation, sugar-motivated behavior, and hippocampal-dependent memory in rats, which may be attributed to changes in nutrient transporter, sweet taste receptor, and central gene pathway expression.
Article
Food Science & Technology
Adrian Argudo, Lisa Zhou, Derick Rousseau
Summary: This study investigates the structure-function relationship of surfactants in food-related particle suspensions by examining the effects of various surfactants on the viscosity and interactions of sugar crystals in a sugar-in-canola oil suspension. The results show that the molecular weight and head group properties of surfactants play a crucial role in modifying the adhesion force between sugar surfaces and the overall viscosity of the suspension. Different surfactants also have varying effects on the sedimentation rate of the suspension.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Chemistry, Multidisciplinary
Qiwei Xu, Ke Yuan, Jianhui Gu, Minghui Zhu, Hang Song
Summary: An efficient method for recovering rebaudioside A from mother liquor sugar was developed by using inorganic salts to increase its concentration and mass ratio. This method showed advantages of high recovery yield, short recovery time, simple operation, and lack of organic solvents, providing a potential alternative for treating similar mother liquors.
SUSTAINABLE CHEMISTRY AND PHARMACY
(2021)
Article
Geosciences, Multidisciplinary
Konstantinos Matthaios Doulgeris, Heikki Lihavainen, Anti-Pekka Hyvarinen, Veli-Matti Kerminen, David Brus
Summary: Continuous, semi-long-term, ground-based in situ cloud measurements were conducted during eight Pallas Cloud Experiments (PaCEs) to obtain microphysical data of low-level clouds in sub-Arctic conditions. These data provide insights into cloud formation and variations in the sub-Arctic region under different temperature conditions.
EARTH SYSTEM SCIENCE DATA
(2022)
Article
Chemistry, Multidisciplinary
Rebecca L. Li, Anna Yang, Nathan C. Flanders, Michael T. Yeung, Daylan T. Sheppard, William R. Dichtel
Summary: This study demonstrates that mixtures of monomers with different lengths can generate single-phase, hexagonal 2D COF solid solutions, allowing properties of the COFs to be continuously tuned by changing the monomer composition of a given network.
JOURNAL OF THE AMERICAN CHEMICAL SOCIETY
(2021)
Article
Chemistry, Multidisciplinary
Benedetta Del Secco, Sara Trabucco, Fabrizio Ravegnani, Antti Joonas Koivisto, Ilaria Zanoni, Magda Blosi, Simona Ortelli, Marko Altin, Gianni Bartolini, Anna Luisa Costa, Franco Belosi
Summary: Industrial spray coating processes can produce excellent coatings on large surfaces, but they can also be a significant source of worker exposure to ultrafine particles. This study found that the release of particles during the spray-coating of polymethyl methacrylate and polyester was higher for TiO2-N than for AgHEC.
Article
Mathematics
Rafael Alberto Mendez-Romero, Diana H. Bueno-Carreno, Carlos Diez-Fonnegra, Johan Manuel Redondo
Summary: This research aims to demonstrate the value of math modeling challenge CoSIAM as a learning strategy outside classroom through analyzing participants' perceptions on learning achievement, benefits, knowledge and skills utilized, and change in modeling conception. The study yielded results in three directions: advantages and limitations of teamwork, learning from the experience, and disciplinary knowledge mobilized for the solution.
Article
Environmental Sciences
Ilias Fountoulakis, Kyriakoula Papachristopoulou, Emmanouil Proestakis, Vassilis Amiridis, Charalampos Kontoes, Stelios Kazadzis
Summary: Default aerosol extinction coefficient profiles are commonly used instead of measured profiles in radiative transfer modeling, increasing the uncertainties in the simulations. The present study aimed to determine the magnitude of these uncertainties and contribute towards the understanding of the complex interactions between aerosols and solar radiation. Using measured instead of default profiles for the simulations led to more significant differences in the atmosphere, especially during dust episodes.
Article
Geography, Physical
Sudhanshu Shekar Jha, Rama Rao NIdamanuri, Emmett J. Ientilucci
Summary: Target detection involves identifying objects or pixels of interest that are few in numbers and sparsely populated in imagery. This study assesses the quantitative impact of atmospheric parameters on the detectability of engineered targets, showing that spectral knowledge-based targets can be detected using a forward modeling (FM) approach under different atmospheric model scenarios.
ISPRS JOURNAL OF PHOTOGRAMMETRY AND REMOTE SENSING
(2022)
Article
Agricultural Engineering
Shaimaa M. M. Fadel, Wafaa S. S. Abou-Elseoud, Enas A. A. Hassan, Saber Ibrahim, Mohammad L. L. Hassan
Summary: Cellulose nanofibers (CNFs) were isolated from sugar beet pulp using two different methods and compared in terms of their characteristics. The results showed that CNFs isolated from hydrothermal extraction exhibited better performance in film preparation, and significantly improved the mechanical properties and grease-proof properties of paper sheets after coating.
INDUSTRIAL CROPS AND PRODUCTS
(2022)
Article
Chemistry, Physical
Nicolas Bergmann, Nicolas G. Hoermann, Karsten Reuter
Summary: This study investigates the approximations used in computationally efficient calculations for the electrosorption of Br ions on an Ag(100) model electrode. The combination of an implicit solvation model, a perturbative second order account of capacitive double layer effects, and a constant-potential grand-canonical Monte Carlo sampling of the adsorbate layer accurately describes the experimental results. However, error cancellation at lower levels of theory may also lead to good descriptions, despite inadequate treatment of key underlying physics, such as the disorder-order transition of the Br adlayer.
JOURNAL OF CHEMICAL THEORY AND COMPUTATION
(2023)
Article
Food Science & Technology
Harald Rohm, Bettina Wessel, Susann Zahn
Summary: The study found that higher sample temperature reduces sensory sensitivity towards sweetness, which may be important for the development of sugar-reduced instant beverages.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Selvyn Simoes, Enea Lelaj, Derick Rousseau
Summary: Sugar accelerates cocoa butter solidification while limiting the effects of emulsifiers. PGPR and CITREM promoted the formation of form V crystals, while lecithin and AP had minimal impact.
Article
Chemistry, Multidisciplinary
Xun-Hui Zhou, Ying Zeng, Shao-Bin Tang, Zi-Ru Yu, Li-Ming Cao, Zi-Yi Du, Chun-Ting He
Summary: The study introduces a solid-solution strategy and demonstrates how related yet non-isostructural crystalline host-guest compounds can form molecular solid solutions. This strategy effectively modulates molecular motion and phase transition in them.
CHEMICAL COMMUNICATIONS
(2021)
Article
Engineering, Chemical
Qingliang Yang, Jiale Chen, Xuhui Zhou, Hang Zhou, Gensheng Yang, Jesse Zhu
Summary: The current study utilizes a mathematical model based on the discrete element method to simulate the electrostatic dry powder coating process and predict the coating uniformity between tablets. The newly developed model successfully handles a large number of coating particles and accurately predicts the coating weight gain for individual tablet cores, which is in good agreement with experimental results. By optimizing factors such as coating particle radius, charge intensity, rotating speed of the pan coater, and feeding time of coating powders, the inter-tablet coating uniformity can be significantly improved.
Article
Engineering, Chemical
V. Tuzhilkin, M. G. Balykhin, S. M. Petrov, N. M. Podgornova, N. D. Lukin, V. A. Kovalyonok
Summary: This study proposed a combination of mathematical equations as a predictive Digital Twin for sucrose crystallization, and discussed the technical challenges in the process. The results showed that considering the quality indicators of raw materials and products in industrial crystallization modeling can increase sugar yield.
JOURNAL OF FOOD ENGINEERING
(2021)
Article
Engineering, Chemical
Denis Arapov, Vladimir A. Kuritsyn, Sergey M. Petrov, Nadezhda M. Podgornova
Summary: This article presents a nonlinear probabilistic mathematical model for the dissolution rate of sucrose crystals in multicomponent solutions, based on experimental data. The model consists of four components that describe sucrose molecule diffusion, reactions with water and non-sugars, and detachment from crystal surfaces. Using a genetic algorithm and Hooke-Jeeves method, the model's error in modeling the dissolution rate relative to experimental data is +/- 7.8%. The model can be used for assessing sugar loss in crystallization, controlling sugar crystal melting, and other processes.
JOURNAL OF FOOD ENGINEERING
(2022)
Article
Engineering, Chemical
V. I. Tuzhilkin, S. M. Petrov, N. M. Podgornova, N. D. Lukin
Summary: The study aims to simulate the process of isobaric evaporative crystallization of sucrose and propose a three-stage crystallization technology for semi-continuous boiling of massecuites. Through computer simulation and experimental verification, optimal parameters were determined to enhance the efficiency of crystallization.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Mathematics, Applied
V. I. Ryazhskih, A. V. Keller, A. V. Ryazhskih, A. V. Nikolenko, S. V. Dakhin
BULLETIN OF THE SOUTH URAL STATE UNIVERSITY SERIES-MATHEMATICAL MODELLING PROGRAMMING & COMPUTER SOFTWARE
(2020)
Article
Computer Science, Theory & Methods
Valery Karpov, Nikolay M. Portnov, Sergey M. Petrov, Igor A. Nikitin, Nadezhda M. Podgornova, Yury Sidorenko, Igor Zavalishin, Mikhail Yu Sidorenko, Sergey Shterman
INTERNATIONAL JOURNAL OF ADVANCED COMPUTER SCIENCE AND APPLICATIONS
(2019)
Article
Thermodynamics
D. A. Konovalov, V. I. Ryazhskikh, I. N. Lazarenko, N. N. Kozhukhov
JOURNAL OF ENGINEERING PHYSICS AND THERMOPHYSICS
(2019)
Proceedings Paper
Engineering, Industrial
V. I. Ryazhskih, D. A. Konovalov, A. V. Nikolenko
2018 INTERNATIONAL SCIENTIFIC MULTI-CONFERENCE ON INDUSTRIAL ENGINEERING AND MODERN TECHNOLOGIES (FAREASTCON)
(2018)
Proceedings Paper
Engineering, Industrial
I. G. Drozdov, V. I. Ryazhskih, D. A. Konovalov
2018 INTERNATIONAL SCIENTIFIC MULTI-CONFERENCE ON INDUSTRIAL ENGINEERING AND MODERN TECHNOLOGIES (FAREASTCON)
(2018)
Article
Mathematics, Applied
V. I. Ryazhskikh, D. A. Konovalov, S. V. Dakhin, Yu. A. Bulygin, V. P. Shatskiy
BULLETIN OF THE SOUTH URAL STATE UNIVERSITY SERIES-MATHEMATICAL MODELLING PROGRAMMING & COMPUTER SOFTWARE
(2018)
Article
Mathematics, Interdisciplinary Applications
V. V. Provotorov, V. I. Ryazhskikh, Yu. A. Gnilitskaya
VESTNIK SANKT-PETERBURGSKOGO UNIVERSITETA SERIYA 10 PRIKLADNAYA MATEMATIKA INFORMATIKA PROTSESSY UPRAVLENIYA
(2017)
Article
Engineering, Chemical
R. Diaz-Alvarez, S. Carpentieri, G. Ferrari, G. Pataro, L. Segura-Ponce
Summary: This study evaluated the effect of high voltage electrical discharge (HVED) on the freeze-drying process of blueberries, and found that HVED pretreatment can enhance freeze-drying rates and improve the quality of the final product.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
V. I. Tuzhilkin, S. M. Petrov, N. M. Podgornova, N. D. Lukin
Summary: The study aims to simulate the process of isobaric evaporative crystallization of sucrose and propose a three-stage crystallization technology for semi-continuous boiling of massecuites. Through computer simulation and experimental verification, optimal parameters were determined to enhance the efficiency of crystallization.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Seong Hwan Yu, Do-Yeong Kim, Youjin Baek, Hyeon Gyu Lee
Summary: This study investigated the effects of nanoencapsulation and gel incorporation on the antioxidant activity, stability, and release profile of curcumin. The results showed that CUR-loaded nanoparticles and CUR NPs-filled gelatin-genipin gels had significantly higher antioxidant activity, stability, and in vitro release profile compared to free CUR. The GL/GP-CUR NPs exhibited the highest antioxidant activity and increased stability, while the CUR NPs had a faster release rate. These findings suggest that GL/GP-CUR NPs have potential as an effective delivery system for CUR in the food industry.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Linlin He, Shihong Hu, Gang Zhang, Xiao Wang, Yanna Zhao, Qingpeng Wang, Min Liu, Zhengping Wang, Prakash Sangeeta, Zhuang Ding
Summary: This study developed solid microcapsules containing co-loaded vitamin B12 and D3 using a W1/O/W2 emulsions and spray-drying method. The addition of polysaccharides as co-encapsulants improved the morphological characteristics, encapsulation efficiency, storage stability, and gastrointestinal simulation of the microcapsules. The electrostatic bonding with chitosan and multilayer protection from the W1/O/W2 structure contributed to the high encapsulation efficiency of vitB12. Incorporating polysaccharides into W2 enhanced the particle integrity of the dried powders and improved the retention rate and encapsulation efficiency of vitamins. Sodium carboxymethylcellulose showed the best protection for vitB12 and lower degradation rates for vitD3, while sodium alginate exhibited controlled release and the highest cumulative release under simulated gastric and intestinal conditions, respectively.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Ehsan Nasrnia, Morteza Sadeghi, Ali Raeisi Isa-Abadi, Seyed Ahmad Mireei
Summary: A novel mathematical model considering the concept of glass transition was developed for rice intermittent drying process. The model utilized the real 3D body-fitted geometry of rice kernel and was validated through experiments. The glass transition behavior of the rice kernels and the distributions of temperature and moisture at each stage were analyzed.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Haoran Pang, Jiaqing Xie, Xiaoyu Meng, Ruqian Sun, Jun Chen, Chengli Guo, Tianfeng Zhou
Summary: A portable organophosphorus pesticide detection device equipped with microfluidic and luminol composite nanofibers was developed in this study. By optimizing the microfluidic chip design and the mass fraction of luminol particles, efficient detection of pesticide residues was achieved.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
J. Munoz-Postigo, E. M. Valero, M. A. Martinez-Domingo, F. J. Lara, J. L. Nieves, J. Romero, J. Hernandez-Andres
Summary: This paper presents a workflow for classifying the maturity of bell peppers using hyperspectral imaging and machine learning. The approach utilizes spectral reflectance to determine the number of maturity stages and employs optimized bands for accurate classification, achieving satisfactory results.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Artem Skrypnik, Sascha Heitkam, Christoph Gerstenberg, Eric Morelle, Christopher McHardy, Cornelia Rauh
Summary: The rheological properties of food play a crucial role in the physical interaction between food and the mouth during chewing and swallowing. This study focuses on the compression of liquid foams to simulate the idealized swallowing process and investigates the flow conditions and their impact on foam properties. The results provide insights into the haptic perception in the mouth during swallowing.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Chaojie Mo, Luciano Navarini, Furio Suggi Liverani, Marco Ellero
Summary: This study investigates the effects of swelling on espresso extraction by incorporating a particle-level swelling model into a one-dimensional bed-level extraction model. The results show that swelling only slightly affects the yield and strength at a fixed flow rate, but considerably enhances the strength at a fixed pressure drop. The finer the coffee particles, the more pronounced the enhancement. It is suggested that better control of yield and strength can be achieved by fixing the flow rate in an espresso machine. It is also indicated that numerical extraction simulations, when properly incorporated with relevant physical effects, can be used to predict the extraction kinetics and guide the design and production of espresso machines.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Yang Zhong, Yi Lin, Mingxing Yang, Xiaodan Zeng, Dayu Liu, Wenlong Liu, Weijun Chen
Summary: Methyltetrahydrophthalic anhydride (MeTHPA) esterified corn starches (MeCS) with degrees of substitution (DS) ranging from 0.0066 to 0.072 were prepared and found to be effective in stabilizing Pickering emulsion. The modification of MeTHPA damaged the crystal structure of corn starch, roughened its surface structure, and increased its contact angle, which were positively correlated with the DS of MeCS. The particle size of MeCS increased and then decreased with increasing DS, with the smallest size observed for MeCS with a DS of 0.072. The Pickering emulsions stabilized by MeCS with a DS of 0.072 exhibited better stability compared to those stabilized by MeCS with lower DS, which can be attributed to their smaller particle size and higher viscosity. MeCS with a DS of 0.072, at a concentration of 3% (w/v), could maintain emulsion stability even after 50 days of storage. These findings suggest that MeCS with appropriate DS and concentration levels could be effective particle stabilizers for Pickering emulsions.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Shubhajit Sarkhel, Anupam Roy
Summary: This study developed a vacuum impregnation technique to enhance the micronutrient content and bioavailability in lentils and reduce phytic acid. The results showed that vacuum impregnation led to higher migration of micronutrients and significantly reduced phytic acid without impacting the quality characteristics. The developed process achieved a substantial reduction in phytic acid-to-mineral molar ratio.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
L. J. H. Sweers, C. M. M. Lakemond, V. Fogliano, R. M. Boom, M. Mishyna, J. K. Keppler
Summary: This study investigated the use of microfiltration as a gentle processing technique for decontamination and fractionation of edible insects. The results showed that microfiltration effectively removed contaminants and produced distinct fractions with improved properties.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Wanfeng Sun, Yu Sun, Yu Wang, Haomeng He
Summary: In this study, a prediction model for the pelleting performance of multi-component mixed powders was proposed, and it was validated by conducting single pelleting experiments on mixtures of different edible powders.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Saowaluk Taechutrakul, Thananchai Piroonpan, Wanvimol Pasanphan
Summary: This original research developed active polylactic acid (PLA) film strips functionalized with gallic acid (GA) to extend the shelf-life of bananas. The PLA/mPLA-GA film strips exhibited a homogeneous matrix with improved mechanical properties and showed outstanding antioxidant and oxygen scavenging effects. The results suggest that PLA/mPLA-GA film strips show promise as an active bioplastic for extending the shelf-life of bananas and other fruits.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Julien Dupas, Florent Baldeweck, Vincent Meunier
Summary: The flow performance of food powders is crucial in product development, as it can affect the dosing and filling processes. This study investigates the influence of various parameters on the flowability of carbohydrate powders, such as particle size and moisture content.
JOURNAL OF FOOD ENGINEERING
(2024)
