Search Results (1,572)

Cooking-related emissions represent a major contributor to indoor air pollution in residential kitchens, producing complex mixtures of volatile organic compounds (VOCs), odor-causing gases, oil vapors, particulate matter (PM_2.5), and combustion-related pollutants (CO and NO_x). In this study, a controlled ozone-assisted oxidation approach was integrated into a recirculating (ductless) domestic kitchen hood equipped with a confined reaction chamber and experimentally evaluated under closed-loop operating conditions where treated air was returned to the indoor environment after post-treatment. A multivariate Response Surface Methodology (RSM) framework based on the Box–Behnken design was employed to quantify and optimize the coupled effects of temperature (20–30 °C), relative humidity (40–60%), ozone dosage (1–3 ppm within the confined reaction zone), and airflow rate (150–250 m³/h) on multi-pollutant removal performance. The results demonstrate that ozone assistance substantially improves the abatement of oxidation-sensitive pollutants, particularly VOCs and odor, while airflow rate strongly governs transport-dominated pollutants such as PM_2.5 and oil vapors. In contrast, CO and NO_x exhibited limited improvement, indicating that ozone-assisted oxidation alone is insufficient for comprehensive control of combustion-related gases under short-residence-time recirculating hood conditions. The main contribution of this work is the implementation of a demand-driven ozone management strategy, supported by dual ozone sensing for reaction-zone control and outlet safety verification, where ozone generation is activated only in the presence of reactive gaseous pollutants and automatically reduced or terminated once pollutant concentrations fall below predefined thresholds, minimizing unnecessary oxidant release. Residual ozone downstream of the reaction stage was continuously monitored to prevent excess ozone return to the occupied zone. Overall, the proposed closed-loop, feedback-controlled ozone-assisted recirculating range hood concept demonstrated device-level reductions in measured VOC/odor signals under controlled conditions, while also highlighting the need for complementary post-treatment components for particle- and combustion-related pollutants. However, the potential formation of secondary oxidation byproducts was not characterized in this study, and therefore the results should be interpreted with respect to device-level pollutant removal rather than comprehensive indoor air quality improvement. Full article

This study focuses on the selection of hybrid combinations of Hu sheep and meat quality analysis. A comparative analysis of meat quality and volatile flavor compounds was conducted using three hybrid groups—Australian White–Hu (AH), White Suffolk–Hu (SH), and Southdown–Hu (NH)—and a pure Hu sheep group (HH) as research subjects. The results show that in terms of basic nutritional quality, the moisture content in the NH group was significantly higher than that in the HH group (p < 0.05), and the crude protein content in the NH group was significantly higher than that in the HH group (p < 0.05). Regarding physicochemical properties, the NH group had significantly higher meat color scores, L*, a*, and b* values, than the other groups (p < 0.05), along with the best tenderness and cooking yield. An analysis of amino acids, fatty acids, and volatile flavor compounds in lambs from different hybrid combinations revealed significant differences in the contents of lys, thr, asp, and his (p < 0.01). Although no significant differences were found in the fatty acid composition scores among the AH, SH, NH, and HH groups, all groups met the FAO/WHO recommended values. The NH group not only had the highest MUFA and total fatty acid content but also the highest levels of trans-petroselinic acid and trans-vaccenic acid, the two most abundant trans fatty acids. A total of 43 volatile organic compounds were detected in the four groups, among which 10 were identified as differential compounds. This study provides a scientific basis for the hybrid utilization of Hu sheep and offers technical support for the transformation and upgrading of the regional meat sheep industry. Full article

The effect of cold smoking on the physicochemical, microbiological, and aromatic properties of Formaella-type cheese has not been previously investigated. In this study, experimental Formaella-type hard cheeses (≤38% moisture) were produced using a multistep high-temperature cooking process and subjected to weak (20 min) and intense (60 min) cold smoking, alongside an unsmoked control. Cheeses were analyzed before and after smoking and during refrigerated storage (up to 90 days). Smoking significantly influenced pH, water activity, and colour parameters, with intensively smoked cheeses exhibiting lower pH, reduced lightness (L*), and increased redness (a*) and yellowness (b*). Microbiological analyses revealed low viable counts across all samples, attributed to severe cooking steps and vacuum storage. Smoking, particularly at high intensity, significantly reduced total mesophilic counts and enterococci, while Enterobacteriaceae, staphylococci, yeasts, and moulds were not detected after manufacture. The dominant microbiota consisted mainly of lactic acid bacteria, identified by MALDI-TOF MS, including Enterococcus durans, Ent. faecium, Leuconostoc lactis, Leuconostoc mesenteroides, Streptococcus thermophilus, Lacticaseibacillus rhamnosus, and Lactobacillus curvatus. Headspace-SPME-GC-MS analysis identified 75 volatile compounds, with free fatty acids, ketones, aldehydes, and lactones as the predominant groups. Smoking introduced characteristic phenolic and furan derivatives associated with smoky aroma. Overall, smoking intensity modulated microbial dynamics and aroma development without compromising microbiological quality. Full article

This study systematically evaluated the potential of five native starches, including corn (CS), potato (PS), tapioca (TS), rice (RS), and sweet potato (SPS), as fat replacers in low-fat pork sausages. The obtained results showed that amylose content varied significantly, with PS and SPS having the highest levels (30.06% and 28.60%, respectively), which were beneficial for forming starch gels. Correspondingly, PS and SPS demonstrated the highest solubility and swelling power. In sausage applications, PS and SPS exhibited superior water-retention capacities, with drying losses of 6.75% and 7.03%, and cooking losses of 2.23% and 2.52%, which were lower than those of the normal control (NC) and low-fat control (LFC) groups. Moreover, the results of texture profile analysis revealed that PS and SPS enabled the sausages to achieve the highest levels of hardness and springiness, contributing to maintaining the moisture retention and toughness of the sausages. Electronic tongue and nose analyses indicated that incorporating these starches did not adversely affect the taste and odor profiles of the sausages, except for RS, which showed distinct flavor encapsulation properties. Overall, PS and SPS served as excellent fat replacers in the meat industry, offering healthier alternatives without compromising product quality. Full article

Quinoa fibre-rich fraction (QFi), obtained through wet milling, represents an innovative approach to improving the nutritional and functional quality of cereal-based products. Unlike conventional whole quinoa flour (WhQF), wet milling induces phytate losses during steeping, generating ingredients with enhanced mineral bioavailability. This study evaluated the incorporation of QFi into wheat pasta, assessing dietary fibre contribution, mineral bioavailability, cooking behaviour, and colour. Six fortified formulations were prepared by partially replacing wheat flour with WQF (white, red, or black) or QFi from the same varieties, with inclusion levels adjusted to provide equivalent dietary fibre across formulations. All quinoa-enriched pastas raised dietary fibre contribution compared with the control. Mineral contents also incremented, with the greatest values observed in formulations containing black quinoa ingredients. Fe and Zn contents were greatest in pastas with black WhQF, while Ca concentration was richer in formulations containing black QFi. Mineral absorption may be partially inhibited in pastas with WhQF, particularly in those containing the red quinoa. In contrast, QFi showed reduced phytate levels, highlighting the nutritional advantage of wet milling. Technologically, quinoa ingredients increased water absorption during pasta cooking. Overall, wet milled QFi provides a novel alternative to WhQF, combining improved mineral bioavailability with suitable technological properties for pasta processing. Full article

This study evaluated the effects of including palm kernel oil in the diets of pasture-raised sheep on carcass characteristics, meat quality, and fatty acid profiles. A completely randomized design with four treatments was used, consisting of 0, 20, 40, and 60 g/kg of palm kernel oil in the dry matter of the supplement, with eight replicates. Thirty-two uncastrated Santa Inês sheep, with an average initial body weight of 23.2 ± 2.6 kg, were used in this study. The animals were kept on Aruana grass (Panicum maximum (syn. Megathyrsus maximum) cv. Aruana) pastures under continuous stocking for 59 days (preceded by 15 days of adaptation), with each one fed supplements (1.4% of body weight) at 8 am. At the end of the experimental period, the animals were slaughtered in a commercial slaughterhouse for carcass and meat quality evaluation. The inclusion of palm kernel oil had a decreasing linear effect on hot and cold carcass weight (p = 0.0403) (p = 0.0398), but it did not affect hot or cold carcass yields or carcass morphometric measurements, commercial cut weights, pH, or loin area (p > 0.05). However, it affected the color of the L. lumborum muscle, showing an increasing linear effect on yellow intensity (b*) (p = 0.002) and on the centesimal composition, with an increasing linear effect on ether extract content (p = 0.006). Shear force, cooking loss, and water-holding capacity were not affected (p > 0.05). Fatty acid profiles, the atherogenicity and thrombogenicity indices, and the ratio of hypocholesterolemic to hypercholesterolemic fatty acids (h:H) were also unaffected by the inclusion of palm kernel oil (p > 0.05). The inclusion of up to 60 g/kg of palm kernel oil in the diets of pasture-raised sheep had an effect on carcass weight but not yield. It also had an effect on the color and chemical composition of L. lumborum muscle, but these changes did not compromise the overall quality of the meat. Full article

In continuous kraft pulping, key quality indicators such as Kappa number and pulp viscosity are usually measured offline at low frequency, which limits real-time quality monitoring and control. Although data-driven soft sensors have shown potential for quality prediction, their performance is often restricted by limited labeled data and weak physical consistency. In addition, existing studies have focused mainly on single-target prediction, while the coupled prediction of Kappa number and pulp viscosity remains insufficiently explored despite their common dependence on cooking conditions and degradation kinetics. To address these issues, this study proposes a physics-guided multi-task learning framework (PG-MTL) for simultaneous prediction of Kappa number and pulp viscosity. The model combines a hard-parameter-sharing multi-task architecture with a physics-guided monotonicity constraint that enforces the expected non-increasing Kappa trend with increasing H-factor. Homoscedastic uncertainty weighting is also used to balance the two regression tasks during optimization. Experiments on industrial operating data show that PG-MTL achieved $R^2$= 0.920 for the Kappa number and $R^2$ = 0.910 for pulp viscosity. Compared with the strongest benchmark model, RMSE was reduced by 23.2% and 29.5% for the Kappa number and pulp viscosity, respectively. These results demonstrate that PG-MTL provides an effective and physically consistent solution for pulp-quality soft sensing under small-sample industrial conditions. Full article

Low temperature during grain filling is a major constraint affecting rice quality in cold regions. This study investigated how low temperature influences rice quality and starch characteristics at different periods of the grain-filling stage using two Japonica rice cultivars, Kenjing 7 (KJ7, moderate stress tolerance) and Kenjing 8 (KJ8, strong stress tolerance). Low-temperature treatments (17/13 °C, day/night) were applied during the early (5–11 days after anthesis), middle (12–18 days), and late (19–25 days) grain-filling stages and milling, appearance, nutritional, eating and cooking qualities as well as starch physicochemical properties were evaluated. Responses differed markedly between cultivars and treatment periods. Under low-temperature conditions, brown rice and milled rice rates of KJ8 increased during the early and middle grain-filling stages, whereas those of KJ7 declined during the late stage. Low-temperature stress increased protein, total starch, and amylose contents, while reducing gel consistency and the taste value of KJ7. Grain chalkiness increased significantly during the late stage, whereas during the early and middle stages, grain chalkiness, peak viscosity, and breakdown decreased and setback increased. Low temperature increased starch granule size and the proportions of short and intermediate chains of amylopectin, reduced medium-long and long chain and relative crystallinity, without altering starch crystalline type, and produced uneven starch particle surfaces with small pores. These effects were most pronounced during the late grain-filling stage. Overall, low temperature altered starch content and structure, thereby modifying pasting properties and ultimately leading to differences in rice quality. Full article

The lipid composition of meat intended for hamburger patties can be modified through genetic selection in cattle. Cattle carrying the F94L allele have been reported to produce leaner meat with a higher proportion of unsaturated fatty acids than those without this allele. However, evidence concerning the nutritional quality and sensory acceptability of hamburgers produced with meat from these cattle remains limited. In this study, the nutritional quality and sensory properties of hamburger patties formulated with meat and subcutaneous fat from cattle carrying the F94L allele were compared with those of noncarrier animals. Patties were formulated with two fat levels (high fat, HF; low fat, LF) and analyzed under raw and cooked conditions. Compared with the Control formulations, the F94L/− formulations possessed a higher polyunsaturated fatty acid content, with absolute differences of +1.16 in the raw state and +2.04 after cooking compared with the Control formulations. In addition, the PUFA/SFA ratio was higher in the cooked samples (+0.04; p < 0.05). In the sensory analysis, the formulations were not rejected; however, Control HF obtained the highest acceptance score (6.49). These results suggest that the use of meat from F94L/− cattle allows the formulation of hamburger patties with a more favorable fatty acid profile, but with no improvement in sensory acceptance compared with the noncarrier control. Full article

This study investigated the technological feasibility of using a pre-structured bovine blood plasma–flaxseed composition as a functional partial substitute for beef in emulsion-type sausages. Five formulations containing 0–30% replacement were evaluated to determine effects on structural, nutritional, and microbiological properties. Incorporation of the structured composition modified the functional balance of the protein system: water-holding capacity remained stable (p > 0.05), while fat-holding and emulsifying capacities improved at higher inclusion levels (p < 0.05), indicating enhanced interfacial stabilization of the fat phase. Progressive softening of texture was observed, with significant reductions in hardness and chewiness at 30% replacement (p < 0.05). Cooking loss increased at elevated substitution levels but remained within acceptable technological limits. During refrigerated storage, microbial counts remained below safety thresholds. A 15–25% replacement level provided the most balanced performance, maintaining sensory acceptability while improving lipid stabilization. The results demonstrate that structured plasma-based systems can function as effective protein–emulsion modifiers in meat formulations, supporting sustainable valorization of slaughter by-products. Full article

High-fidelity haptic interfaces are widely assumed to enhance virtual reality (VR) training; however, they can trigger a “fidelity paradox” where hardware complexity paradoxically degrades usability. Grounded in Task-Technology Fit (TTF) theory and Hassenzahl’s pragmatic-hedonic quality framework, this study investigates the mechanisms underlying this paradox through a within-subject experiment ($N=70$) in a VR cooking simulation comparing three interface paradigms: VR controllers (VRC), hand tracking (HT), and haptic gloves (HG). Results confirmed that HG’s low task-technology fit—manifested as tracking errors, physical resistance, and increased operational overhead—generated significantly higher extraneous cognitive load (H1) and degraded interaction satisfaction (H2) despite its superior intended sensory resolution. Critically, in the HG condition, pragmatic quality (technical reliability) was identified as the dominant driver of satisfaction, while hedonic quality additions (thermal feedback) did not show a significant independent contribution to satisfaction in the HG condition. Perceived training effectiveness remained above the neutral threshold across all conditions (H3), indicating that content-level TTF is preserved independently of interface-level TTF mismatch. These findings suggest that VR interface design should prioritize “functional sufficiency”—ensuring tools serve as transparent, seamless extensions of the user—over the blind pursuit of sensory maximization. Full article

In this study, vegetable oil-based high-internal-phase Pickering emulsions (HIPPEs) were formulated from soy protein isolate and sodium alginate, and the effects of different replacement ratios (20–100%) of pork back fat on the quality of emulsified sausages were investigated. With the increase in the fat replacement ratio, cooking loss, released fat, and lipid oxidation significantly decreased (p < 0.05). Similarly, as the replacement ratio rose, L*-values, pH and springiness increased, while a*-values, hardness, cohesiveness, and chewiness showed a significant decrease. The reformulated sausages exhibited superior slice compactness, a macroscopic trait corroborated by the dense network structure observed via microstructural analysis. Electronic nose and electronic tongue measurements indicated that the inclusion of HIPPEs modulated both the aroma profiles and taste attributes of the emulsified sausages. Moreover, although differences were observed in some sensory attributes and flavor characteristics, all formulations with HIPPEs remained within an acceptable sensory range. Full article

The increasing generation of organic and liquid wastes calls for sustainable strategies to convert residues into valuable energy resources. This study investigates waste Oxytree biomass (Paulownia Clon In Vitro 112^®) as a sorbent for producing impregnated solid fuels from selected liquid wastes, including used cooking oil, spent mineral oil, and pyrolysis condensate, targeting industrial energy applications. Oxytree biomass was selected due to its high and predictable yield, uniform composition, and favorable physical properties compared to conventional lignocellulosic residues such as pine sawdust. Biomass and liquid wastes were characterized in terms of fuel properties and elemental composition. Several empirical combinations of sorbent and liquid fractions were tested to optimize homogeneity and fuel quality, resulting in a final composition of sorbent:used cooking oil:used machine oil:pyrolytic condensate equal to 3:1:1:3. The temporal stability of this selected fuel was verified over 24 h, 3 days, and 1 week. The resulting fuels exhibited an energy value of approximately 15 MJ/kg, low ash content (<1%), and minimal concentrations of chlorine and sulfur (<0.08%). Overall, the findings demonstrate that Oxytree waste biomass can serve as an effective sorbent for integrating problematic liquid wastes into solid fuels, providing a practical route for waste valorization and supporting circular economy principles, and establishing a foundation for further research on sustainable energy applications of biomass and industrial residues. Full article

Background: Carbohydrate quality and culinary processing can meaningfully alter postprandial glycemia in people with type 1 diabetes (T1D). Cooling gelatinized starch promotes retrogradation and increases resistant starch (RS), potentially attenuating postprandial glucose excursions. Objectives: We investigated whether pasta cooled after cooking (24 h at 4 °C) and reheated before consumption improves postprandial glycemia in adults with T1D without increasing hypoglycemia risk under routine insulin pump bolus-calculator dosing. Methods: In this randomized, single-blind, crossover study, 32 adults with T1D treated with continuous subcutaneous insulin infusion (CSII) consumed two standardized pasta-based meals (50 g of available carbohydrate): freshly cooked pasta and cooled/reheated pasta. Participants administered rapid-acting insulin boluses calculated by their pump bolus calculator 10 min before the meal. Interstitial glucose was recorded for 180 min using flash glucose monitoring. Results: Compared with freshly cooked pasta, cooled/reheated pasta produced lower maximum glycemia (10.7 vs. 12.6 mmol/L, p = 0.0001), lower maximum glycemic rise (2.8 vs. 4.7 mmol/L, p < 0.0001), lower incremental area under the curve (iAUC; 211.9 vs. 524.8 mmol/L × 180 min, p < 0.0001), and a shorter time-to-peak (65 vs. 125 min, p = 0.014). Resistant starch content increased after cooling (12.88 ± 0.06 vs. 8.03 ± 0.08 g/100 g). The number of hypoglycemic episodes did not differ between conditions. Conclusions: Cooling and reheating pasta therefore increased RS and attenuated postprandial glycemia in adults with T1D without increasing early postprandial hypoglycemia in the studied setting. Full article

Building on prior evidence that biomass cooking drives personal air pollution in rural and peri-urban Bangladesh, we measured kitchen pollution alongside personal exposure and examined the influence of outdoor industrial and traffic emissions on personal and indoor air quality. In an mHealth based-behavior change communication (BCC) intervention study (NCT05570552), 400 women were enrolled from rural Matlab and peri-urban Araihazar in Bangladesh. We measured 24 h personal exposure to fine particulate matter 2.5 (PM_2.5) and black carbon (BC) using personal monitors (UPAS V2), and 72–120 h PM_2.5 in 200 kitchens and outdoors of households using air quality sensors (PurpleAir Flex). Compared to clean fuel users, biomass users showed greater personal and kitchen exposure to PM_2.5, showing good correlation between personal and indoor PM_2.5 measurements (R² = 0.722). Daily average personal PM_2.5 and kitchen PM_2.5 during both cooking and non-cooking periods were higher in rural than peri-urban areas. Geographic information system mapping revealed that personal PM_2.5 was inversely related to the distance of factories from households when below <300 m in both rural and urban areas. Only in Araihazar, personal BC was higher in households located near factories or roads (<200–300 m) compared to those situated further away. Higher personal BC exposure was found in peri-urban women than rural women (p < 0.001). Higher levels of PM_2.5 and increased BC were found in rural and peri-urban households, respectively, which were located in close proximities to formal/informal factories and main roads. These findings highlight the need for sustainable household energy transitions and improved air quality management to reduce air pollution exposure in Bangladesh. Full article