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Authors = R. Ian Richardson

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16 pages, 5554 KiB  
Article
Optimizing Oxygen Exposure during Kombucha Brewing Using Air-Permeable Silicone Bags
by Briana Abigail R. Czarnecki, Kortnie M. Chamberlain, Ian M. Loscher, Emily R. Swartz, Lieke M. Black, Emma C. Oberholtzer, Jordan C. Scalia, Bret A. Watson, Lauren E. Shearer, John N. Richardson and Jeb S. Kegerreis
Fermentation 2024, 10(7), 371; https://doi.org/10.3390/fermentation10070371 - 20 Jul 2024
Cited by 1 | Viewed by 2836
Abstract
As the commercial and home brewing of kombucha expands to accommodate its increased popularity, novel brewing practices that generate non-alcoholic kombucha in an efficient manner become valuable. The research presented in this work compares kombucha brewed in a glass jar brewing vessel to [...] Read more.
As the commercial and home brewing of kombucha expands to accommodate its increased popularity, novel brewing practices that generate non-alcoholic kombucha in an efficient manner become valuable. The research presented in this work compares kombucha brewed in a glass jar brewing vessel to that brewed in an air-permeable silicone bag. Identical kombucha ferments with various sugar food sources were prepared and placed in each vessel, and variables such as titratable acidity, pH, alcohol by volume, gluconic acid concentration, acetic acid concentration, and sugar content were studied as a function of time. The results indicated that, regardless of the food source, kombucha brewed in an air-permeable bag exhibited more efficient acid production, lower ethanol concentration, and greater sugar utilization relative to equivalent kombucha brewed in a jar. Full article
(This article belongs to the Special Issue New Fermented Tea: Processing Technology, Microbiology and Health Benefits: 2nd Edition)
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17 pages, 24284 KiB  
Article
The Effect of Groove Shape on Molten Metal Flow Behaviour in Gas Metal Arc Welding
by Amin Ebrahimi, Aravind Babu, Chris R. Kleijn, Marcel J. M. Hermans and Ian M. Richardson
Materials 2021, 14(23), 7444; https://doi.org/10.3390/ma14237444 - 4 Dec 2021
Cited by 20 | Viewed by 4370
Abstract
One of the challenges for development, qualification and optimisation of arc welding processes lies in characterising the complex melt-pool behaviour which exhibits highly non-linear responses to variations of process parameters. The present work presents a computational model to describe the melt-pool behaviour in [...] Read more.
One of the challenges for development, qualification and optimisation of arc welding processes lies in characterising the complex melt-pool behaviour which exhibits highly non-linear responses to variations of process parameters. The present work presents a computational model to describe the melt-pool behaviour in root-pass gas metal arc welding (GMAW). Three-dimensional numerical simulations have been performed using an enhanced physics-based computational model to unravel the effect of groove shape on complex unsteady heat and fluid flow in GMAW. The influence of surface deformations on the magnitude and distribution of the heat input and the forces applied to the molten material were taken into account. Utilising this model, the complex thermal and fluid flow fields in melt pools were visualised and described for different groove shapes. Additionally, experiments were performed to validate the numerical predictions and the robustness of the present computational model is demonstrated. The model can be used to explore the physical effects of governing fluid flow and melt-pool stability during gas metal arc root welding. Full article
(This article belongs to the Collection Welding and Joining Processes of Materials)
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18 pages, 21611 KiB  
Article
Sensitivity of Numerical Predictions to the Permeability Coefficient in Simulations of Melting and Solidification Using the Enthalpy-Porosity Method
by Amin Ebrahimi, Chris R. Kleijn and Ian M. Richardson
Energies 2019, 12(22), 4360; https://doi.org/10.3390/en12224360 - 15 Nov 2019
Cited by 72 | Viewed by 6760
Abstract
The high degree of uncertainty and conflicting literature data on the value of the permeability coefficient (also known as the mushy zone constant), which aims to dampen fluid velocities in the mushy zone and suppress them in solid regions, is a critical drawback [...] Read more.
The high degree of uncertainty and conflicting literature data on the value of the permeability coefficient (also known as the mushy zone constant), which aims to dampen fluid velocities in the mushy zone and suppress them in solid regions, is a critical drawback when using the fixed-grid enthalpy-porosity technique for modelling non-isothermal phase-change processes. In the present study, the sensitivity of numerical predictions to the value of this coefficient was scrutinised. Using finite-volume based numerical simulations of isothermal and non-isothermal melting and solidification problems, the causes of increased sensitivity were identified. It was found that depending on the mushy-zone thickness and the velocity field, the solid–liquid interface morphology and the rate of phase-change are sensitive to the permeability coefficient. It is demonstrated that numerical predictions of an isothermal phase-change problem are independent of the permeability coefficient for sufficiently fine meshes. It is also shown that sensitivity to the choice of permeability coefficient can be assessed by means of an appropriately defined Péclet number. Full article
(This article belongs to the Special Issue Selected Papers from XII International Conference on Computational Heat, Mass and Momentum Transfer (ICCHMT2019))
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17 pages, 1662 KiB  
Article
Extending the Grazing Period for Bulls, Prior to Finishing on a Concentrate Ration: Composition, Collagen Structure and Organoleptic Characteristics of Beef
by Gebrehawerya B. Mezgebo, Frank J. Monahan, Mark McGee, Edward G. O’Riordan, Declan Marren, Anne Listrat, Brigitte Picard, R. Ian Richardson and Aidan P. Moloney
Foods 2019, 8(7), 278; https://doi.org/10.3390/foods8070278 - 23 Jul 2019
Cited by 11 | Viewed by 4375
Abstract
The biochemical and organoleptic characteristics of the longissimus thoracis muscle from suckler bulls (n = 56) finished on a concentrate-based system (C) or raised in a pasture-based system (P) incorporating 99 (P99), 162 (P162) or 231 days (P231) of grazing prior to [...] Read more.
The biochemical and organoleptic characteristics of the longissimus thoracis muscle from suckler bulls (n = 56) finished on a concentrate-based system (C) or raised in a pasture-based system (P) incorporating 99 (P99), 162 (P162) or 231 days (P231) of grazing prior to indoor finishing on the concentrate-based diet were investigated. Age at slaughter increased with increasing period at pasture. Intramuscular fat concentration was lower (p < 0.001) for P99 than for C, P162 and P231 bulls, which did not differ. Soluble collagen proportion was lower (p < 0.01) for P162 and P231 than for P99 and C bulls. Collagen cross-link content was higher (p < 0.05) for P231 than for P99 and C bulls and for P162 than for C bulls. The proportion of type I muscle fibres was higher (p < 0.01) for P231 and P162 than for P99 and C bulls. Sensory tenderness was higher (p < 0.001) for C and P162 than for P99 and P231 bulls and overall liking was higher (p < 0.01) for C than for P99 and P231 bulls but similar to P162 bulls. Extending the grazing period to 162 days did not negatively influence the sensory qualities of beef compared to the intensive concentrate-based system. Full article
(This article belongs to the Section Meat)
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