Search Results (1,342)

The incorporation of phase change material (PCM) can enhance wall thermal performance and indoor thermal comfort, but practical applications still face challenges related to high costs and potential leakage issues. In this study, a novel dual-biomass-based shape-stabilized PCM (Bio-SSPCM) was proposed, wherein waste cooking fat and waste reed straw were, respectively, incorporated as the PCM substance and supporting material. The waste fat (lard) consisted of both saturated and unsaturated fatty acid glycerides, exhibiting a melting point about 21.2–41.1 °C and a melting enthalpy value of 40 J/g. Reed straw was carbonized to form a sustainable porous biochar supporting matrix, which was used for the vacuum adsorption of waste fat. The results demonstrate that the as-prepared dual-Bio-SSPCM exhibited excellent thermal performance, characterized by a latent heat capacity of 25.4 J/g. With the addition of 4 wt% of expanded graphite (EG), the thermal conductivity of the composite PCM reached 1.132 W/(m·K), which was 5.4 times higher than that of the primary lard. The thermal properties of the Bio-SSPCM were characterized using an analog T-history method. The results demonstrated that the dual-Bio-SSPCM exhibited exceptional and rapid heat storage and exothermic capabilities. The dual-Bio-SSPCM, prepared from waste cooking fat and reed straw, can be considered as environmentally friendly construction material for energy storage in line with the principles of the circular economy. Full article

The polytetrafluoroethylene/aluminum (PTFE/Al) granular composite, a common formulation in impact-initiated energetic materials, undergoes mechanochemical coupling reactions under sufficiently strong dynamic loading. This investigation discusses the dynamic properties and the constitutive relationship of the PTFE/Al granular composite to provide a preliminary guide for the research on mechanical properties of a series of composite materials based on PTFE/Al as the matrix. Firstly, the 26.5Al-73.5PTFE (wt.%) composite specimens are prepared by preprocessing, mixing, molding, high-temperature sintering, and cooling. Then, the quasi-static compression and Hopkinson bar tests are performed to explore the mechanical properties of the PTFE/Al composite. Influences of the strain rate of loading on the yield stress, the ultimate strength, and the limited strain are also analyzed. Lastly, based on the experimental results, the material parameters in the Johnson–Cook constitutive model are obtained by the method of piecewise fitting to describe the stress–strain relation of the PTFE/Al composite. Combining the experimental details and the obtained material parameters, the numerical simulation of the dynamic compression of the PTFE/Al composite specimen is carried out by using the ANSYS/LS-DYNA platform. The results show that the computed stress–strain curves present a reasonable agreement with the experimental data. It should be declared that this research does not involve the energy release behavior of the 26.5Al-73.5PTFE (wt.%) reactive material because the material is not initiated within the strain rate range of the dynamic test in this paper. Full article

Selenium (Se) is an important trace element in our body; however, food composition data remain limited due to analytical challenges and interferences. Seafood, abundant in Thailand, is recognized as a rich source of Se. This study aimed to expand knowledge on Se content in seafood prepared using traditional Thai cooking methods. Twenty seafood species were selected and prepared by boiling, frying, and grilling. Inductively Coupled Plasma–Triple Quadrupole–Mass Spectrometry (ICP-MS/MS) was used to analyze total Se contents in selected seafood species. Results revealed significant variation in Se content across species and cooking methods. The Indo-Pacific horseshoe crab showed the highest Se concentration, with fried samples reaching 193.9 μg/100 g. Se concentrations were in the range of 8.6–155.5 μg/100 g (fresh), 14.3–106.6 μg/100 g (boiled), 17.3–193.9 μg/100 g (fried), and 7.3–160.1 μg/100 g (grilled). Results found significant effects of species and cooking method on Se content (p < 0.05). Fried seafood exhibited the highest estimated marginal mean Se concentration (a 78.8 μg/100 g edible portion), significantly higher than other methods. True retention (%TR) of Se ranged from 40.4% to 100%, depending on species and method. Bigfin reef squid, wedge shell, and silver pomfret showed the highest %TR (100%), while splendid squid exhibited the lowest (52.5%). Significant interaction effects on %TR were also observed (p < 0.05). Fried seafood had the highest mean %TR (88.8%), followed by grilled (82.1%) and boiled (79.7%). These findings highlight the effects of both species and cooking method on Se retention, emphasizing the nutritional value of selected seafood in preserving bioavailable Se after cooking. Full article

The constitutive model is widely employed to characterize the rheological properties of metallic materials under high-temperature conditions. It is typically derived from a series of high-temperature tests conducted at varying deformation temperatures, strain rates, and strains, including hot stretching, hot compression, separated Hopkinson pressure bar testing, and hot torsion. The original experimental data used for establishing the constitutive model serves as the foundation for developing phenomenological models such as Arrhenius and Johnson–Cook models, as well as physical-based models like Zerilli–Armstrong or machine learning-based constitutive models. The resulting constitutive equations are integrated into finite element analysis software such as Abaqus, Ansys, and Deform to create custom programs that predict the distributions of stress, strain rate, and temperature in materials during processes such as cutting, stamping, forging, and others. By adhering to these methodologies, we can optimize parameters related to metal processing technology; this helps to prevent forming defects while minimizing the waste of consumables and reducing costs. This study provides a comprehensive overview of commonly utilized experimental equipment and methods for developing constitutive models. It discusses various types of constitutive models along with their modifications and applications. Additionally, it reviews recent research advancements in this field while anticipating future trends concerning the development of constitutive models for high-temperature deformation processes involving metallic materials. Full article

Background/Objectives: International students pursuing higher education in the United States face unique challenges that increase their risk of food insecurity, including limited financial resources, employment restrictions, and cultural barriers. While food insecurity among domestic students has been widely studied, limited research focuses on the lived experiences of international graduate students. This study explores the challenges, perceptions, and coping strategies related to food insecurity among international graduate students at a large public university in North Texas. Methods: This qualitative, ethnographic study involved 20 semi-structured interviews with international graduate students who were clients of the university’s food pantry. Participants were recruited using purposive convenience sampling. Interviews focused on students’ experiences with food access, financial constraints, campus resources, and cultural food preferences. Data were analyzed using thematic coding in MAXQDA. Two standardized food insecurity measures—the USDA and FAO scales—were also administered and analyzed using SPSS. Results: Findings revealed that 85% of participants experienced limited access to nutritious and culturally appropriate foods, with 70% reporting hunger due to financial constraints. Themes included lack of cooking skills, limited campus food options, difficulty accessing familiar groceries, and limited job opportunities. Students expressed that food insecurity significantly impacted their physical health, mental well-being, and social lives, though many continued to prioritize academics over personal nourishment. Conclusions: Food insecurity among international graduate students is multifaceted, shaped by financial, cultural, and institutional barriers. Addressing this issue requires culturally sensitive interventions, improved access to diverse food options, tailored student support services, and institutional efforts to better understand and meet the needs of international students. Full article

This study investigated the effects of the addition of Rosa rugosa fruit pomace and drying methods on the properties of pasta, such as culinary properties, color, texture, microstructure, phenolics, antioxidant capacity, and sensory properties. In laboratory conditions, the pasta was produced using low-extraction wheat flour with the addition of pomace at 0, 2, 4, 6, and 8% (g/100 g flour) and dried using either convective or microwave–vacuum drying. The incorporation of pomace into the pasta caused a notable reduction in lightness and increased redness and yellowness, as well as a decrease in pasta hardness and sensory acceptability. The RFP addition also increased the polyphenol content and antioxidant potential. The microwave–vacuum drying resulted in pasta with shorter cooking times, lower cooking loss, and higher total phenolic content and antioxidant activity compared to convective drying. Although the drying method did not markedly affect sensory attributes, ultrastructural analysis revealed that samples subjected to convective drying had a more compact structure, while microwave–vacuum dried pasta exhibited larger pores and smaller starch granules. Total porosity was higher in microwave–vacuum dried pasta. Taking into account both the level of pomace enrichment and the drying technique, the most optimal outcomes were achieved when microwave–vacuum drying was applied and the pomace addition did not exceed 4%. Full article

This study assessed microbiological contamination in street-sold meat products, focusing on Enterobacterales and coagulase-negative staphylococci (CoNS) species and their antibiotic resistance. Chicken and mutton street foods like shawarma and brochettes were tested for bacterial load, species distribution. and resistance profiles. The results showed significant contamination, with Enterobacter cloacae (5.38 Log 10 CFU/g). Staphylococcus lentus and Staphylococcus xylosus were also common, reaching 6.23 Log 10 CFU/g in some samples. Contamination levels varied significantly by food type, with chicken shawarma showing the highest risk. Antimicrobial susceptibility testing revealed high multidrug resistance, particularly among E. cloacae and Staphylococcus species. Biofilm formation an indicator of resistance was observed mainly in staphylococci and enhanced under fed-batch culture. These findings highlight public health concerns tied to poor hygiene and undercooking in street food environments. The study emphasizes the need for improved hygiene practices, standardized cooking methods, and systematic food safety monitoring to reduce contamination and antibiotic resistance risks. Full article

Background/Objectives: With the rising trend of out-of-home dining in China, the use of iodized salt (IS) in eating-out venues plays a key role in preventing iodine deficiency disorders (IDDs). However, the coverage rate of iodized salt (CRIS) and the utilization rate of adequately iodized salt (URAIS) in these venues in China remain underexplored, potentially undermining IDD prevention strategies. This study aims to assess the CRIS and URAIS in such venues across China and identify the factors influencing their prevalence. Methods: From 2021 to 2024, a nationwide cross-sectional study was conducted in China, involving 19,346 venues. A 50 g sample of cooking salt was collected from each venue, and the iodine content was measured. The CRIS and URAIS were calculated, and associations with various factors were assessed using Chi-square tests, the Cochran–Armitage trend test, and multivariate logistic regression. Results: Of the 19,346 samples, 18,519 tested positive for IS, and 17,588 contained adequately iodized salt (AIS), resulting in a CRIS of 95.7% and a URAIS of 90.9%. Significant regional differences were found, with coastal areas showing a lower CRIS and URAIS than inland areas (87.0% vs. 97.8%; 81.0% vs. 93.2%) and urbanized areas having lower rates compared to less urbanized areas (94.1% vs. 97.3%; 88.9% vs. 92.9%). Higher per capita income was associated with a lower CRIS and URAIS (Z = −19.72, p < 0.0001; Z = −13.85, p < 0.0001). Lower per capita income (OR = 3.24, OR = 1.36, p < 0.0001), inland areas (OR = 4.14, OR = 2.68, p < 0.0001), and mountainous areas (OR = 2.48, OR = 1.27, p < 0.0001) were associated with a higher likelihood of IS and AIS use. Conclusions: While the CRIS and URAIS in dining venues meet national standards, regional disparities persist, particularly in coastal, plain, and economically advanced areas. Strengthening regulatory oversight and public education on iodized salt’s health benefits is essential. Full article

Phenolic compounds are secondary metabolites widely distributed among plants, with bioactive properties, especially antioxidant activity. The search for sustainable extraction methods has driven the use of natural deep eutectic solvents (NaDESs), formed by combinations of natural compounds, such as organic acids, sugars, alcohols, and amino acids. This study optimized NaDES (sorbitol, citric acid, and glycine) efficiency and compared it to that of 70% methanol solution in extracting total soluble phenolic compounds (TSPCs) from six flours matrices—corn, buckwheat, biofortified orange sweet potato, red lentil, Sudan grass, and chickpea—before and after thermoplastic extrusion cooking. Quantification was performed using the Folin–Ciocalteu method, with statistical analysis at the 10% significance level. In general, the methanolic extracts showed higher TSPC levels in the raw materials, whereas the levels were higher in NaDESs for legumes. After extrusion, a reduction in the TSPC levels was observed, except in the sweet potato. Multivariate analysis (PLS-DA and heatmap) distinguished the raw and extruded samples, revealing structural and chemical changes from thermal processing. The AGREE scores were 0.7 (NaDES) and 0.54 (methanol), favoring NaDES. The BAGI score (75.0) confirmed the method’s robustness and suitability for sustainable analytical applications. Full article

The art of food–drink pairing has always fascinated gourmets and cooking enthusiasts. While wine has long held pride of place on the table, natural mineral water plays a central role in this new concept. Through the Pyramid of Natural Mineral Waters, we aim to explore the relationships between the structure of water and food, flavors and aromas, revealing a world of previously unexplored nuances and tastes. This new approach is based on the analysis of the fixed residue of water, i.e., the amount of mineral salts dissolved in it. The fixed residue gives the water unique organoleptic characteristics, influencing the perception of flavors and sensations in the mouth. By analyzing the technical data sheet of mineral waters designed by us, it is possible to identify their main characteristics and combine them in a consistent way with various dishes, as proposed in the pyramid scheme. There are many possible combinations between natural mineral waters and foods, depending on numerous factors, including the type of water and the salts dissolved in it, the type of food, the cooking method, and the types of sauces and condiments present in the dish. To guide consumers in this fascinating universe, the figure of the water sommelier, or so-called hydro-sommelier, was born. As expert connoisseurs of natural mineral waters, they are able to recommend the ideal water for every occasion, maximizing the taste characteristics of the food served at the table. This study is completed with the construction of the Pyramid of Natural Mineral Waters, which relates the composition of water, specifically the salient characteristics related to dissolved minerals, with the respective food combinations recommended by us, in relation to the structure of both water and food. Full article

Background: Fenestrated stentgrafting has become a first-line treatment for juxtarenal aneurysms, and the incorporation of all renovisceral vessels with fenestrations has become common to increase the proximal sealing zone. This increases the complexity of the repair compared to using fewer fenestrations, and stenting of the celiac artery (CA), in particular, can be technically challenging. Objective: This study evaluates the mid-term outcomes of leaving the celiac artery unstented during quadruple fenestrated stentgrafting for complex aortic aneurysms. Additionally, it explores the clinical and anatomical factors that influence the decision to not stent the celiac artery. Methods: A retrospective review was conducted of patients with complex aortic aneurysms who underwent elective fenestrated endovascular aneurysm repair (FEVAR) between 2018 and 2023. Custom Cook Zenith grafts were used, and all patients underwent preoperative computed tomography angiography (CTA) as well as follow-up CTA to assess the celiac artery. This study evaluated celiac artery anatomic factors, such as proximal and distal diameter; presence of stenosis (<50% or >50%) and patency; length of any CA stenosis; CA takeoff angulation, CA tortuosity, early CA division; calcification; and presence of CA aneurysm or ectasia anatomical abnormalities. Recorded outcomes of CA instability included any stent stenosis, target vessel occlusion, reintervention, or endoleak (types 1C and 3). Results: A total of 101 patients underwent FEVAR, with 72 receiving a stent in the celiac artery and 29 not receiving it. Rates of technical success (96.5% vs. 100%), intervention times (256 min vs. 237 min), and lengths of hospital stay (5.1 vs. 4.7 days) were similar between unstented vs. stented groups. At one year, no significant difference in celiac artery instability was noted (17.2 vs. 5.5%; p = 0.06). Risk factors for CA occlusion on univariate analysis included a steep takeoff angle (≥140°), length of stenosis >6.5 mm, proximal diameter ≤6.5 mm, preoperative stenosis ≥50%, and celiac artery tortuosity. Conclusions: Anatomical features of the CA impact the ability to achieve routine CA stenting during FEVAR. Selectively not stenting the celiac artery during FEVAR might simplify the procedure without compromising patient safety and mid-term outcomes. Full article

We surveyed the air quality conditions in 18 homes with gas stoves for PM_2.5, CO₂, NO₂ and CO using calibrated low-cost sensors. In each home, participants were asked to cook as usual, but to record their cooking activities and mitigation efforts (windows, ventilation fans, etc.). All homes showed enhanced pollutants during, and immediately after, times of cooking or stove use. For each home, we quantified the minutes per day and minutes per minute of cooking over known health thresholds for each pollutant. On average, homes exhibited 38 min per day over one or more of these thresholds, with PM_2.5 and NO₂ being the pollutants of greatest concern. Six homes had much higher occurrences over the health thresholds, averaging 73 min per day. We found an average of 1.0 min over one or more of the health thresholds per minute of cooking when no mitigation was used, whereas when mitigation was used (filtration or vent fan), this value was reduced by 34%. We further investigated several mitigation methods including natural diffusion, a commercial HEPA filter unit, a commercial O₃ scrubber and a ventilation fan. We found that the HEPA unit was highly effective for PM_2.5 but had no impact on any of the gaseous pollutants. The O₃ scrubber was moderately effective for NO₂ but had little impact on the other pollutants. The ventilation fan was highly effective for all pollutants and reduced the average pollutant lifetime significantly. Under controlled test conditions, the pollutant lifetime (or time to reach 37% of the original concentration), was reduced from an average of 45 min (with no ventilation) to 7 min. While no commercial filter showed efficacy for both PM_2.5 and NO₂, the fact that each could be removed individually suggests that a combined filter for both pollutants could be developed, which would significantly reduce health impacts in homes with gas stoves. Full article

Waste cooking oil (WCO) plays different roles in modified asphalt and significantly affects the performance of the binder. However, a systematic comparative study is still lacking in the existing research. This study investigates the effects of WCO used as a swelling agent for rubber powder (RP) and as a compatibilizer in rubber powder-modified asphalt (RPMA) on the performance of modified asphalt. Specifically, the microstructure and functional groups of WCO-coated RP were first characterized. Then, RPMAs with different RP dosages were prepared, and the storage stability and rheological properties of RPMAs were thoroughly investigated. Finally, the flue gas emission characteristics of different RPMAs at 30% RP dosing were further analyzed, and the corresponding inhibition mechanisms were proposed. The results showed that the RP coated by WCO was fully solubilized internally, and the WCO formed a uniform and continuous coating film on the RP surface. Comparative analysis revealed that when WCO was used as a swelling agent, the prepared S-RPMA exhibited superior storage stability. At a 30% RP content, the softening point difference value of S-RPMA was only 1.8 °C, and the reduction rate of the segregation index reached 40.91%. Surprisingly, after WCO was used to coat the RP, the average concentrations of VOCs and H₂S in S-RPMA30 were reduced to 146.7 mg/m³ and 10.6 ppm, respectively, representing decreases of 20.8% and 22.1% compared with the original RPMA30. These findings demonstrate that using WCO as a swelling agent enhances both the physical stability and environmental performance of RPMA, offering valuable insights for the rational application and optimization of WCO incorporation methods in asphalt modification. It also makes meaningful contributions to the fields of coating science and sustainable materials engineering. Full article

Malondialdehyde (MDA), a mutagenic and carcinogenic compound, is widely studied in the meat industry and lipid peroxidation research due to its implications for food quality and safety. Current methods for quantifying MDA in solid tissues are labor-intensive, requiring multiple instruments and approximately two hours to complete. This study presents an ultrafast kinetic fluorogenic method for quantifying MDA in ground beef, utilizing 2-thiobarbituric acid (TBA) as a fluorogenic probe. The total assay time is significantly shortened to 6 min from sample preparation to data acquisition. The assay’s robustness against matrix interference was validated using sample volume variation and standard addition calibration methods. Additionally, the effects of ambient exposure to air, washing, and cooking on MDA content in raw ground beef were quantified. While both ambient exposure to air and cooking increased MDA levels, washing raw ground beef and decanting cooked ground beef broth effectively reduced MDA levels in the ground beef. This simple and rapid assay can be adopted both in food research and industry. Moreover, insights from our study on the relationship between ground beef treatment and MDA concentration will help consumers make informed decisions about ground beef handling and consumption to lower their intake of MDA. Full article

The environmental impact of first-generation biodiesel production, particularly deforestation and soil degradation caused by palm and soybean cultivation, has raised concerns about sustainability. In contrast, second-generation biodiesel utilizes waste as feedstock, offering a more sustainable alternative. Used cooking oil (UCO), a significant waste stream, represents a viable feedstock for biodiesel production, reducing pollution and mitigating economic, environmental, and social challenges. While Europe has demonstrated successful UCO waste management strategies, many regions lack efficient systems, leading to improper disposal that causes water eutrophication, soil degradation, and increased wastewater treatment costs. This study develops a comprehensive strategy for UCO management to optimize its energy potential in biodiesel production, using Barranquilla, Colombia, as a case study. Transesterification, identified as the most efficient conversion method, achieves conversion rates of up to 90%. A pilot project in the Barranquilla area estimates that 963,070.95 kg of UCO is generated annually, with the potential to produce 902,108.56 kg of biodiesel. These findings contribute to the advancement of circular economy principles, offering an adaptable framework for sustainable biofuel production in other regions. Full article