Search Results (299)

The consumption of vegetable oils is steadily increasing, especially in Asian countries. Once used, the utilized cooking oils are either thrown into landfills or dumped there, endangering both the environment and people. One common method is to convert waste cooking oil (WCO) into biofuel; however, since WCO contains many free radicals, burning it releases large quantities of pollutants, meaning that disposal of WCO poses significant environmental risks. To stabilize the WCO (Cocos nucifera) before converting it into biofuel, this study analyzed the extraction, optimization, and use of antioxidant-rich bio-oil from Anisomeles malabarica leaves as a natural additive. Solvent screening revealed that a hexane–ethanol ratio of 4:2 was optimal for generating 76.7% bio-oil at room temperature. A maximum yield of 77% was attained by temperature and time optimization, which determined that 50 °C and 20 min were ideal. The extraction exhibits zero-order kinetics during the increasing phase, according to kinetic studies, with rate constants ranging from 0.54 to 1.44% min⁻¹ (R² = 0.950–0.997). The Peleg equilibrium model (average R² = 0.806) was used to describe the extraction profile. The regression equation ln(k) = 1799.3 × (1/T) − 10.828 (R² = 0.9748, p = 0.0002) was obtained using Arrhenius analysis. It was found that the compounds responsible for the antioxidant scavenging activity were found to be phytol, hexadecenoic acid, and tocopherol (vitamin E). The DPPH (2,2-diphenyl-1-picrylhydrazyl) test confirmed that 3% (v/v) bio-oil scavenged about 95% of free radicals, whereas the conjugated diene experiment demonstrated that over 90% of lipid oxidation in WCO was prevented. The combustion and emission properties of biofuel (WCB), which was created by transesterifying bio-oil-treated WCO, were compared to those of neat diesel and untreated WCO-derived biofuel (WC). In comparison to both WC50 and neat diesel, WCB50 demonstrated an equivalent in-cylinder pressure and heat release rate, but significantly reduced emissions of NO_x, CO, hydrocarbons, and smoke. These results show that Anisomeles malabarica bio-oil works well as a natural antioxidant addition for clean combustion and biodiesel stabilization. Full article

This study added two types of resistant dextrin (RD), i.e., Bailong (BL) and Luo Gaite (LGT)) to a Japonica (cv. RXY) and an early indica (cv. IP44) rice during cooking and analysed the functional and structural properties of the cooked rice. Compared with no RD addition, 3–10% RD addition induced a declinein cooking time and an incrementin gruel solid loss. Further, 3–10% RD addition increased the hardness, chewiness, and springiness of cooked rice but decreased the cohesiveness. With increases in the added RD amount, the smell, structural appearance, palatability, taste, cool rice texture, and total score of the cooked rice all increased; the peak time and pasting temperature increased, but the peak, final, breakdown, and setback viscosities all significantly decreased. The enthalpy, conclusion temperature of gelatinisation, and gelatinisation peak width and height all decreased with increasing RD amount, but the peak temperature of gelatinisation increased. The addition of 3–7% RD did not change amylopectin ageing, but 10% RD significantly increased amylopectin ageing. RD addition reduced the protein weakness degree and starch breakdown torque of rice doughbut appeared to increase the amorphous and crystalline regions of cooked rice. The addition of 10% BL or LGT induced the formation of α-helix and random coil secondary protein structures in cooked rice, with optimal cooking properties and total sensory score. Microstructure analysis further showed that low-viscous RD induced the formation of new gel-like structures. In conclusion, 3–10% RD addition in cooking rice decreases amylose recrystallisation, weakens the protein structure, and induces new gel-like structures, enhancing the hardness, chewiness, adhesiveness, springiness, and sensory score of cooked rice. This study is useful for developing functionalcooked rice. Full article

This study focuses on the design, optimization, and evaluation of a biodiesel production process involving the transesterification of waste cooking oil (WCO) using a heterogeneous calcium oxide (CaO) catalyst derived from waste eggshells. The work is divided into two main parts. The first focuses on the laboratory preparation, characterization, and performance of the CaO catalyst, while the second translates the experimentally optimized conditions into a process-scale model using Aspen HYSYS to assess industrial feasibility. Waste eggshells were cleaned, dried, ground, and calcined at high temperature to produce the CaO heterogenous catalyst. The catalyst was characterized by Simultaneous Thermogravimetric-Differential Scanning Calorimetry (TG-DSC) and Fourier Transform Infrared Spectroscopy (FTIR). Transesterification experiments were conducted in a batch round-bottom flask reactor where CaO was added to sunflower oil and methanol, and multiple operating parameters were varied to determine the optimal conditions. The catalyst exhibited its best performance after calcination at 900 °C for 2 h. A maximum biodiesel yield of 95 wt.% was obtained at a methanol-to-oil molar ratio (MOMR) of 9:1, reaction time of 2 h, stirring speed of 700 rpm, temperature of 60 °C, and catalyst amount of 3 wt.%. In addition, the eggshell-derived CaO catalyst maintained a biodiesel yield close to 95% over three consecutive reuse cycles, demonstrating good reusability and catalytic stability. The produced biodiesel complied with ASTM standards. Based on these results, the process was then scaled up by simulating a continuous industrial biodiesel production plant using Aspen HYSYS. The model proved practical, achieving a biodiesel purity of 99.85%. Further process optimization, including methanol recovery and heat integration, reduced fresh methanol consumption by 60% and overall energy requirement by 25%. The combined experimental and simulation results demonstrate that energy efficiency and waste valorization enable a biodiesel production pathway that is both environmentally and economically sustainable and aligned with circular economy principles and sustainable development goals. Full article

Immature rice is a distinctive cereal product widely consumed in Asian countries due to its natural green color, soft texture, unique flavor, and high nutritional value. However, its fragile structure and pigment sensitivity create significant processing challenges. This study investigates the effects of infrared (IR) roasting temperature (550–650 °C) and time (20–40 min) on the physicochemical, nutritional, and cooked-rice qualities of immature rice (Oryza sativa L., cv. RD6). A two-factor study with three level of factorials was designed and response surface methodology (RSM) was used to evaluate roasting variables and to identify optimal processing conditions (p ≤ 0.05). Increasing roasting severity decreased rice yield, moisture content, water activity, and chlorophyll content, while promoting grain darkening, increasing phenolic content, and enhancing cooked-rice expansion and hardness. Several responses exhibited significant linear and quadratic relationships with roasting conditions, with model coefficients of determination (R²) ranging from 0.676 to 0.829. Multi-response optimization using desirability analysis identified the optimal roasting condition as 650 °C for 20 min, which produced predicted values that closely matched experimental validation (p > 0.05). These results demonstrate that IR roasting provides an effective green-energy processing approach for producing value-added immature rice while maintaining desirable color, nutritional properties, and cooked-rice texture. Full article

Recent studies have shown that common household activities produce characteristic patterns in indoor air pollutants, enabling activity inference using environmental measurements alone. However, pollutant-based approaches are usually formulated as flat multi-class classification problems, even though indoor environments are dominated by long baseline periods with no emission-generating activity, leading to false alarms and unstable predictions. This work proposes a gated hierarchical inference framework for recognizing activities from indoor air quality data. A first-stage gate detects whether a time window contains activity-induced pollutant dynamics, while a second-stage classifier conditionally identifies the specific activity only when activity relevance is detected. Multivariate time-series measurements of particulate matter, volatile organic compounds, nitrogen oxides, carbon dioxide, temperature and relative humidity were collected using a portable monitoring system during controlled household cooking and cleaning experiments. Temporal windows were processed using recurrent neural network models in both stages. By separating activity detection from activity identification, the proposed method aligns inference with the physical generation of indoor pollutant signals and improves robustness in baseline-dominated monitoring scenarios while maintaining reliable discrimination among activities. The framework supports unobtrusive activity recognition and enables applications in exposure-aware monitoring and intelligent indoor environmental management. Full article

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

The primary shelf life (PSL) of fresh vegan spinach gnocchi packaged under a modified atmosphere (MAP) was investigated. Microbiological, physicochemical, and sensory properties were monitored during storage at three temperatures (4, 8, and 12 °C). The microbial load remained below the limit considered safe (3 log CFU g⁻¹) in all samples during storage at all tested temperatures. Storage time significantly increased the hardness of uncooked gnocchi (p < 0.05) and the water absorption index (p < 0.05). Moreover, at higher storage temperatures, the kinetic rate of hardness decreased in uncooked gnocchi (0.29 N day⁻¹ at 12 °C vs. 0.35 N day⁻¹ at 4 °C). Conversely, in cooked gnocchi, as the storage temperature increased, the rate of hardness acceleration increased. The sensory analysis results varied according to storage temperature, and the Overall Quality Index (OQI), combined with principal component analysis (PCA), was used to determine PSL values. The Arrhenius relationship successfully described the temperature dependence of reaction rate constants, and the calculated Q₁₀ value (3.0) confirmed hardness as the quality attribute most affected by temperature. OQI showed a strong correlation with cooked-gnocchi hardness, and a sensory cutoff of 6.5 was established and confirmed by the sensory panel. The corresponding hardness rejection value was 12.1 N. The PSL was estimated based on sensory and texture criteria, as microbial quality was not a limiting factor. Under non-isothermal cold-chain conditions, PSL was predicted using the time–temperature tolerance (TTT) approach, yielding a value of 42 ± 3 days. Full article

The fabrication of a real-time intelligent indication label for food freshness has emerged as an effective strategy to reduce food waste and improve food safety. In this study, utilizing polyvinyl alcohol (PVA) and arabinoxylan (AX) as the polymer matrices, and incorporating purple cabbage anthocyanins (PCAs) as natural pH-responsive agents, we fabricated a PVA/AX/PCA nanofiber-based intelligent indication label via electrospinning. The results confirmed that the nanofibers exhibited uniform morphology and good structural stability, with the PCA successfully embedded within the nanofibers. The nanofiber membrane exhibits a low water contact angle (54°) and demonstrates a tensile strength of 5.34 ± 0.09 MPa with an elongation at break of 32.43 ± 1.02%, while maintaining a certain degree of flexibility. The nanofiber labels exhibited distinct color changes within a wide pH range (2 to 12), which confirms their pH-responsive characteristics. After being stored at 4 °C and 25 °C for 14 days, the maximum color difference related to storage stability was 1.53 ± 0.02. In practical applications at 25 °C, this intelligent label demonstrated significant color changes when monitoring low-temperature-cooked sausages and fresh shrimp, with total color differences of 41.57 and 53.06, respectively. Degradation experiments showed that the nanofiber labels gradually decomposed, reflecting good biodegradability and environmental-protection characteristics. In conclusion, the green intelligent indication label developed in this study offers a feasible solution for real-time monitoring of food quality. Full article

This paper aims to investigate the effects of the co-pyrolytic product produced from the co-pyrolysis of waste cooking oil (WCO) and polypropylene (PP) on pure bitumen by using some physical and rheological tests. To reach this goal, the product was obtained by producing from the co-pyrolysis of WCO and PP at distinct conditions. Different pyrolytic products with different structural properties can be obtained from the co-pyrolysis of various materials at different pyrolysis conditions. It was not found any study in which bitumen was modified with the co-pyrolytic product produced from the co-pyrolysis of WCO and PP materials at specified blending ratios and conditions, as described in this paper. For this reason, this paper investigates the effects of this co-pyrolytic product as an additive on bitumen in order to improve some of the rheological and physical properties of bitumen and to overcome some problems for the first time. The mixture ratio was determined as 1:2 (WCO:PP). PG 64-22 neat bitumen was modified with this co-pyrolytic product, and some features of the bituminous binders were detected by using differential scanning calorimetry (DSC), Fourier transform infrared spectroscopy (FTIR), penetration, softening point, dynamic shear rheometer (DSR), rotational viscometer (RV), a rolling thin film oven test (RTFOT), a pressurized aging vessel (PAV), a bending beam rheometer (BBR), storage stability, and scanning electron microscopy (SEM) tests. From the FTIR results of the modified binders, it was found that the intensity of the peak around 2357.69 cm⁻¹ increased with the addition of this pyrolytic product. This pyrolytic additive hardened the pure bitumen’s consistency, increased its viscosity, improved its resistance against rutting deformations, and enhanced its high-temperature performance. It can be said that PG 64-22 pure bitumen can easily be modified with this pyrolytic product at the conditions described in this study. Additionally, this co-pyrolytic product improved the high-temperature performance grade (PG) of pure bitumen from PG 64 to PG 76 when it was used at 5% of the weight of neat bitumen. The findings demonstrated that the modified bituminous binders containing 3% and 5% co-pyrolytic product had suitable storage stabilities. Full article

Residential barbecuing is becoming increasingly popular worldwide, especially in cities, where it is not only a leisure activity but also an important social and cultural practice. Consequently, the number of grills and smokers in use continues to grow. This study evaluated the environmental performance of a household wood-pellet barbecue dual-function smoker/grill using a life cycle assessment (LCA) approach. The functional units selected were per cooking time (1 h) and per unit of energy delivered (1 kWh) at different cooking settings on the smoker. The results show that most of the impacts, including global warming potential (GWP) and resource use, originate from the production of the smoker itself, whereas emissions released during combustion, especially NO_x, are the main contributors to impacts such as acidification and smog formation. The GWP per hour of operation ranged from 0.44 to 0.63 kg CO₂ eq. From an operational perspective, cooking at intermediate temperatures (between 110 and 175 °C) generally leads to lower impacts per hour than very low-temperature smoking. When considering entire meals, meat typically accounts for most of the total impact, with the smoker’s contribution comparatively small. Overall, the study provides a useful reference and shows that both equipment design and food choices play a role in barbecue sustainability. Full article

Temperature and relative humidity can significantly affect quality of paddy rice during storage. Limited studies established the link between storage time, environmental fluctuations, changes in grain and flour physicochemical properties, and culinary performances. In a West African context, IR 841 paddy rice variety was stored under humid–sub-humid (HSH), and dry (DRY) conditions for 12 months. Over 12 months, rice stored under DRY conditions experienced greater environmental fluctuations than rice stored under HSH conditions. Grain water absorption capacity (WAC) increased during storage under DRY conditions, rising from 3.3 ± 0.3 to 3.8 ± 0.3 g/g DM between 0 and 12 months. Flour amylose content and soluble solids remained relatively stable from month 0 to 6 in all conditions, and further under HSH conditions. The observed changes led to improved grain cooking performance after 6 months of storage under DRY conditions. After 12 months, a decrease in rice flour WAC and a peak in viscosity were observed, while mean particle size increased from 42 ± 1 to 67 ± 3 μm under HSH conditions and from 31 ± 3 to 83 ± 3 μm under DRY conditions. Storage time may reduce the breadmaking capacity of rice flour. Overall, environmental fluctuations under DRY conditions strongly affected rice grain and flour properties. Full article

This work presents a combined numerical and experimental investigation into the laser machining of aluminum alloy Al 1050 H14 using a high-power Continuous Wave (CW) fiber laser. Advanced three-dimensional, coupled thermal–structural Finite Element Method (FEM) simulations are developed to model key laser–material interaction processes, including laser-induced plastic deformation, laser etching, and engraving. Cases for both static single-shot and dynamic linear scanning laser beams are investigated. The developed numerical models incorporate a Gaussian heat source and the Johnson–Cook constitutive model to capture elastoplastic, damage, and thermal effects. The simulation results, which provide detailed insights into temperature gradients, displacement fields, and stress–strain evolution, are rigorously validated against experimental data. The experiments are conducted on an integrated setup comprising a 2 kW TRUMPF CW fiber laser hosted on a 3-axis CNC milling machine, with diagnostics including thermal imaging, thermocouples, white-light interferometry, and strain gauges. The strong agreement between simulations and measurements confirms the predictive capability of the developed FEM framework. Overall, this research establishes a reliable computational approach for optimizing laser parameters, such as power, dwell time, and scanning speed, to achieve precise control in metal surface treatment and modification applications. Full article

This work presents the design, modeling, and experimental validation of an innovative, highly autonomous, and economically viable photovoltaic solar cooker, integrating a robust battery storage system. The system combines 1200 Wp photovoltaic panels, a control block with DC/DC power converters and digital control for intelligent energy management, and a thermally insulated heating plate equipped with two resistors. The objective of the system is to reduce dependence on conventional fuels while overcoming the limitations of existing solar cookers, particularly insufficient cooking temperatures, the need for continuous solar orientation, and significant thermal losses. The optimization of thermal insulation using a ceramic fiber and glass wool configuration significantly reduces heat losses and increases the thermal efficiency to 64%, nearly double that of the non-insulated case (34%). This improvement enables cooking temperatures of 100–122 °C, heating element surface temperatures of 185–464 °C, and fast cooking times ranging from 20 to 58 min, depending on the prepared dish. Thermal modeling takes into account sheet metal, strengths, and food. The experimental results show excellent agreement between simulation and measurements (deviation < 5%), and high converter efficiencies (84–97%). The integration of the batteries guarantees an autonomy of 6 to 12 days and a very low depth of discharge (1–3%), allowing continuous cooking even without direct solar radiation. Crucially, the techno-economic analysis confirmed the system’s strong market competitiveness. Despite an Initial Investment Cost (CAPEX) of USD 1141.2, the high performance and low operational expenditure lead to a highly favorable Return on Investment (ROI) of only 4.31 years. Compared to existing conventional and solar cookers, the developed system offers superior energy efficiency and optimized cooking times, and demonstrates rapid profitability. This makes it a sustainable, reliable, and energy-efficient home solution, representing a major technological leap for domestic cooking in rural areas. Full article

Biodiesel, which is a blend of fatty acid methyl esters (FAME), has garnered significant attention as a promising alternative to petroleum-based diesel fuel. Nevertheless, the commercial production of biodiesel faces challenges due to the high costs associated with feedstock and the non-recyclable homogeneous catalyst system. To address these issues, a solid catalyst derived from construction industry waste cement was synthesized and utilized for biodiesel production from waste cooking oil (WCO). The catalyst’s surface and physical characteristics were analyzed through various techniques, including Scanning Electron Microscopy-Energy Dispersive Spectroscopy (SEM-EDS), X-ray diffraction (XRD), X-ray photoelectron spectroscopy (XPS), and Fourier Transform Infrared Spectroscopy (FTIR). The waste-cement catalyst demonstrated remarkable catalytic performance and reusability in the transesterification of WCO with methanol for biodiesel synthesis. A maximum biodiesel yield of 98.1% was obtained under the optimal reaction conditions of reaction temperature 65 °C; methanol/WCO molar ratio 16:1; calcined cement dosage 3 g; and reaction time 8 h. The apparent activation energy (Ea) from the reaction kinetic study is 35.78 KJ·mol⁻¹, suggesting that the transesterification reaction is governed by kinetic control rather than diffusion. The biodiesel produced exhibited high-quality properties and can be utilized in existing diesel engines without any modifications. This research presents a scalable, environmentally benign pathway for WCO transesterification, thereby contributing significantly to the economic viability and long-term sustainability of the global biodiesel industry. Full article

Sensory evaluation is essential for analyzing fish quality, as it describes its organoleptic profile and reflects consumer perception. Attributes such as appearance, smell, taste, and texture can vary depending on the origin of the fish, its diet, and thermal processing. In order to obtain reproducible results, it is necessary to control factors such as temperature, cooking time, and portion thickness during fish sample preparation for testing. This study develops a standardized guide for the sensory evaluation of cooked fish, particularly Sparus aurata. The guide includes detailed preparation protocols, a structured descriptive method, and a tasting sheet to ensure objective, reproducible evaluations that are applicable in research, industry, training, and quality control. Full article