Search Results (22)

Cassava is an essential staple crop in developing nations, ensuring food security and generating income for smallholder farmers. The lack of modern drying technology in rural regions requires effective strategies to reduce post-harvest losses and improve product quality. This study introduces a biomass-powered cabinet dryer designed to produce high-quality cassava flour (HQCF), featuring a heat exchanger, blower, and drying chamber constructed from locally sourced materials. The drying chamber contains two racks, each equipped with 10 trays, accommodating 40 to 80 kg of wet cassava mash per batch. The dryer, operating at temperatures between 50 and 115 °C for a duration of 10–120 min, decreased moisture content from 38.21% to around 11%. Drying efficiencies varied from 59.22% to 88.24%, whereas biomass efficiencies ranged from 3.0% to 4.0%. The results demonstrate the dryer’s efficiency in drying, while the study emphasizes the necessity of customized technical solutions to assist rural populations in cassava-producing areas. Full article

The aim of this study was to compare the dimensional accuracy of vinyl polysiloxane impressions differing in terms of curing time (regular-setting (RS) or fast-setting (FS)) in combination with different tray materials (metal (M) and plastic (P)). A typodont reference model simulated a partially edentulous maxilla. Reference points were given by center points of either precision balls welded to specific teeth or finishing-line centers of prepared teeth. These reference points enabled the detection of dimensional deviations between the digitized reference and the scans of the models achieved from the study impressions. Twenty impressions were made for each of the following four test groups: RS-M, RS-P, FS-M and FS-P. Global scan data accuracy was measured by distance and tooth axis deviations from the reference, while local accuracy was determined based on the trueness and precision of the abutment tooth surfaces. Statistical analysis was conducted using ANOVA accompanied by pairwise Tukey post hoc tests (α = 0.05). Most of the distances tended to be underestimated. Global accuracy was favorable; even for long distances, the mean absolute distance deviations were < 100 µm. Local accuracy was excellent for all test groups, with trueness ≤ 11 µm and precision ≤ 9 µm. Within the limitations of this study, all impression and tray materials were suitable to fabricate models with clinically acceptable accuracy. Full article

Annually, over 931 million tons of plate food waste is generated in food services, affecting various aspects of sustainability. Therefore, this review aims to evaluate the most effective strategies or actions to reduce plate food waste. A systematic review and meta-analysis were conducted following a PROSPERO-registered protocol [#CRD42024501971], searching multiple databases and gray literature until August 2024. Studies evaluating strategies and actions against waste in various food services [restaurants, institutional services in hospitals, childcare centers, schools, universities, or businesses] were included, with no language, location, or date restrictions. The risk of bias was assessed using JBI tools. A random-effects meta-analysis was performed in R (version 4.2.1), with subgroup analyses based on intervention type, food service type, meal type, management, and distribution systems. Of the 6070 studies, 18 were included in the narrative synthesis and 6 in the meta-analysis. The most effective strategies or actions targeted clients (vs. employees), meals on plates (vs. trays), school canteens (vs. other services), self-managed establishments (vs. outsourced), and à la carte services (vs. self-service). In this sense, strategies focusing on clients, plate-served meals, school canteens, self-management, and à la carte services are more effective in reducing food waste. Further actions are needed in other areas like customers, trays, different kitchen types, outsourced services, and self-service menus. Full article

Customized production has greatly diversified product categories, which has altered product life cycles and added complexity to business management. This paper introduces a matrix-clustering technique that integrates k-means clustering with the BCG Matrix, enhanced by time modeling, to offer a comprehensive framework for multi-item product sales forecasting. The approach builds upon existing BCG Matrix outcomes, re-clustering high-selling products more precisely and redefining their relationship with other product lines more objectively. This method addresses the challenge of forecasting situations with limited historical data, providing more accurate sales predictions. Using Taiwan’s sales data, an empirical study on integrated circuit tray products demonstrated the effectiveness of the matrix clustering technique. The results showed improved data utilization, increasing from 35.93% with the original BCG analysis to 52.43% with the combined matrix-clustering and time modeling methods. This study contributes to academic research by presenting a portfolio analysis approach rooted in matrix clustering, which systematically enhances traditional BCG Matrix methods. The proposed framework is adaptable to the unique traits of different portfolios, offering businesses workflows that are efficient, reliable, sustainable, and scalable. Full article

Solid-State Fermentation (SSF) offers a valuable process for converting agri-food by-products (AFBP) into high-value metabolites, with Yarrowia lipolytica 2.2ab (Yl2.2ab) showing significant potential under laboratory-scale controlled conditions; however, its assessment in larger-scale bioreactor scenarios is needed. This work evaluates Yl2.2ab’s performance in a bench-scale custom-designed packed-tray bioreactor. Key features of this bioreactor design include a short packing length, a wall-cooling system, and forced aeration, enhancing hydrodynamics and heat and mass transfer within the tray. Preliminary studies under both abiotic and biotic conditions assessed Yl2.2ab’s adaptability to extreme temperature variations. The results indicated effective oxygen transport but poor heat transfer within the tray bed, with Yl2.2ab leading to a maximum growth rate of 28.15 m_gx g_ssdb⁻¹ h⁻¹ and maximum production of proteases of 40.10 U g_ssdb⁻¹ h⁻¹, even when temperatures at the packed-tray outlet were around 49 °C. Hybrid-based modeling, incorporating Computational Fluid Dynamics (CFD) and Pseudo-Continuous Simulations (PCSs), elucidated that the forced-aeration system successfully maintained necessary oxygen levels in the bed. However, the low thermal conductivity of AFBP posed challenges for heat transfer. The bioreactor design presents promising avenues for scaling up SSF to valorize AFBP using Yl2.2ab’s extremophilic capabilities. Full article

With the life expectancy increasing, there is a growing need for prosthetic dental treatments to restore the oral health, function, and quality of life of edentulous patients. Presently, only a few articles are available describing the oral rehabilitation of patients with severely resorbed ridges with milled complete dentures. This clinical case report provides a straightforward protocol consisting of a combination of analog and digital techniques for the rehabilitation of edentulous patients with severely resorbed ridges with milled fixed and removable complete dentures. This technique permits the minimization of the number of appointments, improves patient comfort, allows for the digital archiving of important clinical data, and permits the manufacture of prostheses with improved mechanical properties. These favorable outcomes were achieved by using the patient’s existing PMMA complete denture as a custom tray for a final impression with light-bodied Polyvinylsiloxane. Subsequently, the resulting models were digitized, and a digital complete denture was designed and manufactured in an expedited manner using CAD-CAM techniques. Therefore, this case report highlights the potential of CAD/CAM technology to predictably restabilize oral functions and improve patients’ quality of life. Full article

(1) Background: In recent years, 3D printing has become a highly popular tool for manufacturing in various fields such as aviation, automobiles, plastics, and even medicine, including dentistry. Three-dimensional printing allows dentists to create high-precision models of teeth and jaw structure, and enables them to develop customized tools for patients’ treatment. The range of resins used in dentistry is quite large, and this branch is developing rapidly; hence, studies comparing different resins are required. The present study aimed to compare the mechanical properties of two chosen resins used in dentistry. (2) Materials and methods: Ten specimens each of two types of 3D-printable resins (BioMed Amber and IBT, developed by Formlabs) were prepared. The samples were printed on a Formlabs Form 2 3D printer according to ISO standards. Samples for the compression test were rectangular in shape (10 ± 0.2 mm × 10 ± 0.2 mm × 4 ± 0.2 mm), while the samples used for the tensile test were dumbbell shaped (75 mm long, with 10 mm end width and 2 mm thickness). Tensile and compression tests of both materials were performed in accordance with the appropriate ISO standards. (3) Results: The BioMed Amber resin was more resistant to compression and tensile forces, thus implying that the resin could withstand higher stress during stretching, pulling, or pushing. The IBT resin was less resistant to such loads, and failure of this material occurred at lower forces than those for Biomed Amber. An ANOVA test confirmed that the observed differences were statistically significant (p < 0.001). (4) Conclusions: Based on the properties of both materials, the IBT resin could be better used as a tray for placing orthodontic brackets through an indirect bonding technique, while the BioMed Amber resin would be more useful as a surgical guide for placing dental implants and mini-implants. Further potential fields of application of the resins should be investigated. Full article

To evaluate the impact of trayless dining implementation on food selection, consumption, waste, and customer satisfaction, the authors used the quasi-experimental design to assess the attitudes and behaviors of on-campus diners at a university. Students dined as usual (i.e., with trays) while data were collected for one week and without trays for the second week. Digital photography and plate waste assessment of 329 trays evaluated participants’ food selection, consumption, and waste behaviors. Surveys were used to assess students’ attitudes and satisfaction with trayless dining (n = 73). An independent samples Mann–Whitney U test was utilized to analyze food selection, consumption, and waste differences. The result of the study revealed that the amount of food selected and consumed was reduced during trayless dining implementation. The total calories and fat content were lower during trayless dining implementation, and the participants reported reduced satiety. However, the data did not show significant food waste reduction but showed customer dissatisfaction and reluctance to change due to increased inconvenience. This study contributed to the existing literature by quantifying diners’ food selection, consumption, and waste amounts, revealing the positive impact of trayless dining on food selection and consumption. Additionally, the detailed methodology will allow future researchers to replicate a similar intervention. Full article

This study presents an alternative process for designing and manufacturing customized trays for dental-whitening treatments. The process is based on a digitized approach consisting of three main stages: design of a reference model, its manufacturing by AM, and thermoforming of the tray. The aim of the study was to develop a high-performance tray, able to guarantee comfort, safety, and efficacy for whitening treatments. To evaluate the patient’s experience, some tests under real operating conditions were performed. Twenty people carried out a nighttime treatment of 14 days. Each patient was asked to assess the overall level of satisfaction and the comfort of the tray and its ability to retain the gel. Tooth whitening was also determined according to the VITAPAN scale. All patients involved in the study were satisfied and provided positive feedback about comfort and tightness of the tray. At the end of the treatment, 15 out of 20 patients achieved shade A1 on the VITAPAN scale. The mean improvement in color shades was about 7. These results confirmed the great potential of the proposed dental tray. Its use was proven to guarantee a high level of quality, flexibility, and customization of dental-whitening treatments, improving comfort, safety, and efficacy. Full article

Fruit quality is a crucial factor in affecting shelf-life and purchase choice for customers. Protecting the quality of cantaloupe fruits in the chain from harvest to marketing is a very important process. The objective of this study was to investigate the dynamic characteristics of cantaloupe fruit during excitation, to investigate the effect of vibration strength on the mechanical characteristics of cantaloupe fruit, and to show the effects of this strength on the mechanical damage of cantaloupe. Experiments were performed to measure the dynamic behavior of cantaloupe fruit during transportation and to evaluate the dynamic behavior of the packaging and the damage to the cantaloupes due to transient vibration during transportation. The results show that using the paper pulp tray packing method reduces cantaloupe damage and improves their quality during harvest and post-harvest processes. The range of resonance frequencies is important for the transporting of cantaloupes; a higher starting resonance is an indication of a stiffer cantaloupe bottom, and the paper pulp tray shifts the resonance frequency when compared to volume packing methods. Another interesting observation in this study is that a fruit with a high internal damping capacity is not as injured by exciting vibrations as a fruit with a low damping capacity, even if its natural frequency falls within the range of excitation. Full article

Mandibular reconstruction using a titanium mesh tray and autologous bone is a common procedure in oral and maxillofacial surgery. However, there can be material problems—such as broken titanium mesh trays—which may undermine long-term functionality. This study was designed to investigate the optimal conditions for a titanium mesh tray with an ideal mandibular shape and sufficient strength, using computer-aided design, computer-aided manufacturing technology, and electron beam additive manufacturing. Specimens were prepared using Ti-6Al-4V extra low interstitial titanium alloy powder and an electron beam melting (EBM) system. The mechanical strength of the plate-shaped specimens was examined for differences in the stretch direction with respect to the stacking direction and the presence or absence of surface treatment. While evaluating the mechanical strength of the tray-shaped specimens, the topology was optimized and specimens with a honeycomb structure were also verified. Excellent mechanical strength was observed under the condition that the specimen was stretched vertically in the stacking direction and the surface was treated. The results of the tray-shaped specimens indicated that the thickness was 1.2 mm, the weight reduction rate was 20%, and the addition of a honeycomb structure could withstand an assumed bite force of 2000 N. This study suggests that the EBM system could be a useful technique for preparing custom-made titanium mesh trays of sufficient strength for mandibular reconstruction by arranging various manufacturing conditions. Full article

In the modern world, all manufacturers strive for the optimal design of their products. This general trend is recently also observed in the corrugated board packaging industry. Colorful prints on displays, perforations in shelf-ready-packaging and various types of ventilation holes in trays, although extremely important for ergonomic or functional reasons, weaken the strength of the box. To meet the requirements of customers and recipients, packaging manufacturers outdo each other with new ideas for the construction of their products. Often the aesthetic qualities of the product become more important than the attention to maintaining the standards of the load capacity of the packaging (which, apart from their attention-grabbing functions, are also intended to protect transported products). A particular flaps design (both top and bottom) and its influence on the strength of the box are investigated in this study. An updated analytical–numerical approach is used here to predict the strength of packaging with various flap offsets. Experimental results indicated a significant decrease in the static load-bearing capacity of packaging in the case of shifted flap creases. The simulation model proposed in our previous work has been modified and updated to take into account this effect. The results obtained by the model presented in this paper are in satisfactory agreement with the experimental data. Full article

In the case of old mobile denture wearers, one of the main problems is related to the dentures’ retention and insufficient stability. Our goal was to improve support and stability using a different type of final impression, with different types of impression materials. In this study we chose a number of three complete edentulous patients who presented for complete oral rehabilitation. They were wearing full acrylic dentures with poor support and stability. Complete examination revealed the presence of the flabby ridge. The impression methods for the prosthetic fields with a flabby ridge differ from the classical method by using techniques that involve the use of at least two impression materials with fluid consistency to record all the details of the prosthetic fields in the final impression, this being done in two steps; the impression of the flabby ridge areas must be done without pressure, in its resting position. The impression methods we applied led to the expected results, and the dentures succeeded in offering the patient the desired functional comfort. Using fluid impression material for the flabby ridge in a resting position, and a fenestrated custom tray, offered a good quality in adaptation, maintenance and stability of the final dentures. Full article

Suppliers are adjusting from the order-to-order manufacturing production mode toward demand forecasting. In the meantime, customers have increased demand uncertainty due to their own considerations, such as end-product demand frustration, which leads to suppliers’ inaccurate demand forecasting and inventory wastes. Our research applies ARIMA and LSTM techniques to establish rolling forecast models, which greatly improve accuracy and efficiency of demand and inventory forecasting. The forecast models, developed through historical data, are evaluated and verified by the root mean squares and average absolute error percentages in the actual case application, i.e., the orders of IC trays for semiconductor production plants. The proposed ARIMA and LSTM are superior to the manufacturer’s empirical model prediction results, with LSTM exhibiting enhanced performance in terms of short-term forecasting. The inventory continued to decline significantly after two months of model implementation and application. Full article

Spoilage of fish due to microbiological activity is one of the biggest problems found by producers to take fresh fish products to customers. It is necessary packaging improvements to be able to increase fish shelf life and, thus, be able to travel further and to keep product freshness longer at customer’s houses. In the present work, a new material is developed for fish packaging in modified atmosphere (MAP). This material is poly(ethylene terephathalate) (PET) extruded with a polyamide (PA) nanocomposite containing nanosepiolite. Here, it is shown the production procedure from laboratory to industrial scale. Permeability to oxygen and impact mechanical properties results are shown for different samples, both at laboratory and industrial processes. At the end, a material composition is chosen to produce the finale tray which will contain the sliced sea bream. Microbiological analysis is done over the packed fish, resulting is a lower microbiological count compared to a PET control sample. This means that shelf life of pack sea bream could increase from 2–4 to 7–9 days, which is very important for both producers and customers. On the other hand, trays obtained comply with European regulations in food contact materials (FCM) and, overall, they are suitable for food packaging materials. Full article