Search Results (1,301)

This study investigates the thermal dynamics and material behavior involved in the baking process for Lebanese flatbread, focusing on the heat transfer mechanisms, water loss, and dough expansion under high-temperature conditions. Despite previous studies on flatbread baking using impingement or conventional ovens, this work presents the first experimental investigation of the traditional Lebanese flatbread baking process under realistic industrial conditions, specifically using a high-temperature tunnel oven with direct flame heating, extremely short baking times (~10–12 s), and peak temperatures reaching ~650 °C, which are essential to achieving the characteristic pocket formation and texture of Lebanese bread. This experimental study characterizes the baking kinetics of traditional Lebanese flatbread, recording mass loss pre- and post-baking, thermal profiles, and dough expansion through real-time temperature measurements and video recordings, providing insights into the dough’s thermal response and expansion behavior under high-temperature conditions. A custom-designed instrumented oven with a steel conveyor and a direct flame burner was employed. The dough, prepared following a traditional recipe, was analyzed during the baking process using K-type thermocouples and visual monitoring. Results revealed that Lebanese bread undergoes significant water loss due to high baking temperatures (~650 °C), leading to rapid crust formation and pocket development. Empirical equations modeling the relationship between baking time, temperature, and expansion were developed with high predictive accuracy. Additionally, an energy analysis revealed that the total energy required to bake Lebanese bread is approximately 667 kJ/kg, with an overall thermal efficiency of only 21%, dropping to 16% when preheating is included. According to previous CFD (Computational Fluid Dynamics) simulations, most heat loss in similar tunnel ovens occurs via the chimney (50%) and oven walls (29%). These findings contribute to understanding the broader thermophysical principles that can be applied to the development of more efficient baking processes for various types of bread. The empirical models developed in this study can be applied to automating and refining the industrial production of Lebanese flatbread, ensuring consistent product quality across different baking environments. Future studies will extend this work to alternative oven designs and dough formulations. Full article

A computational fluid dynamics (CFD) numerical simulation methodology was implemented to model transient heating processes in steel industry reheating furnaces, targeting combustion efficiency optimization and carbon emission reduction. The effects of oxygen concentration (O₂%) and different fuel types on the flow and heat transfer characteristics were investigated under both oxygen-enriched combustion and MILD oxy-fuel combustion. The results indicate that MILD oxy-fuel combustion promotes flue gas entrainment via high-velocity oxygen jets, leading to a substantial improvement in the uniformity of the furnace temperature field. The effect is most obvious at O₂% = 31%. MILD oxy-fuel combustion significantly reduces NOx emissions, achieving levels that are one to two orders of magnitude lower than those under oxygen-enriched combustion. Under MILD conditions, the oxygen mass fraction in flue gas remains below 0.001 when O₂% ≤ 81%, indicating effective dilution. In contrast, oxygen-enriched combustion leads to a sharp rise in flame temperature with an increasing oxygen concentration, resulting in a significant increase in NOx emissions. Elevating the oxygen concentration enhances both thermal efficiency and the energy-saving rate for both combustion modes; however, the rate of improvement diminishes when O₂% exceeds 51%. Based on these findings, MILD oxy-fuel combustion using mixed gas or natural gas is recommended for reheating furnaces operating at O₂% = 51–71%, while coke oven gas is not. Full article

The aim of this study is to evaluate the effects of different types of sourdough (I to IV), developed with a specific starter culture (including Lactiplantibacillus plantarum, Levilactobacillus brevis, and Candida famata), on bread fermentation performance and shelf-life. Real-time tracking of multiple parameters (pH, dough rising, ethanol release, and total titratable acidity) was monitored by a smart fermentation oven. The impact of the different treatments on the lactic acid, acetic acid, and ethanol content of the breads were quantified by high performance liquid chromatography analysis. In addition, the bio-preservation capacity of the breads contaminated with fungi was analyzed. The results show that liquid sourdough (D3: Type 2) and backslopped sourdough (D4: Type 3) increased significantly (p < 0.05) in dough rise, dough acidification (lower pH, higher titratable acidity), production of organic acids (lactic and acetic), and presented the optimal fermentation quotient. These findings were substantiated by chemometric analysis, which successfully clustered the starters based on performance and revealed a strong positive correlation between acetic acid production and dough-rise, highlighting the superior heterofermentative profile of D3 and D4. These types of sourdough also stood out for their antifungal capacity, preventing the visible growth of Aspergillus niger and Penicillium commune for up to 10 days after inoculation. Full article

There has been growing interest in constructing mid- and high-rise wooden buildings in recent years. To ensure the feasibility of these structures, it is necessary to provide evidence that their long-term reliability can be guaranteed. While long-term testing is typically necessary, a continuous monitoring system for the moisture content of wood materials used in buildings has been proposed as an alternative. The proposed method measures the change in the local moisture content using the equilibrium moisture content calculated from the temperature and humidity measured using temperature and humidity sensors. The study used Japanese cypress specimens with dimensions of 50 mm, 75 mm, and 100 mm cubes and Douglas fir specimens of 50 mm cubes. The moisture content was measured under various external environments. Results showed that this system effectively captured changes in local moisture content, reflecting fluctuations in temperature and humidity in a controlled thermo-hygrostat over a three-day moisture absorption environment (20 °C, 95% humidity). Additionally, it was observed that higher moisture content levels yielded correspondingly higher local moisture content measurements compared to those obtained using the oven-drying method. Full article

High-precision time–frequency systems are essential for low Earth orbit (LEO) navigation satellites to achieve real-time (RT) centimeter-level positioning services. However, subject to stringent size, power, and cost constraints, LEO satellites are typically equipped with oven-controlled crystal oscillators (OCXOs) as the system clock. The inherent long-term stability of OCXOs leads to rapid clock error accumulation, severely degrading positioning accuracy. To simultaneously balance multi-dimensional requirements such as clock bias accuracy, and frequency stability and phase continuity, this study proposes a linear quadratic Gaussian (LQG) frequency precision steering method that integrates a four-dimensional constraint integrated (FDCI) model and hierarchical weight optimization. An improved system error model is refined to quantify the covariance components (Σ₁₁, Σ₂₂) of the LQG closed-loop control system. Then, based on the FDCI model that explicitly incorporates quantization noise, frequency adjustment, frequency stability, and clock bias variance, a priority-driven collaborative optimization mechanism systematically determines the weight matrices, ensuring a robust tradeoff among multiple performance criteria. Experiments on OCXO payload products, with micro-step actuation, demonstrate that the proposed method reduces the clock error RMS to 0.14 ns and achieves multi-timescale stability enhancement. The short-to-long-term frequency stability reaches 9.38 × 10⁻¹³ at 100 s, and long-term frequency stability is 4.22 × 10⁻¹⁴ at 10,000 s, representing three orders of magnitude enhancement over a free-running OCXO. Compared to conventional PID control (clock bias RMS 0.38 ns) and pure Kalman filtering (stability 6.1 × 10⁻¹³ at 10,000 s), the proposed method reduces clock bias by 37% and improves stability by 93%. The impact of quantization noise on short-term stability (1–40 s) is contained within 13%. The principal novelty arises from the systematic integration of theoretical constraints and performance optimization within a unified framework. This approach comprehensively enhances the time–frequency performance of OCXOs, providing a low-cost, high-precision timing–frequency reference solution for LEO satellites. Full article

The use of microwaves (MWs) has been proposed as an energy-efficient method for reducing checking. Along with understanding moisture distribution, it is essential to consider structural characteristics to explain how MWs reduce checking. The influence of MWs on these characteristics depends on the food matrix’s dielectric and viscoelastic properties, which vary significantly between fresh and pre-baked dough. This study investigates the effects of MW treatment applied before (MW-O) or after conventional oven baking (O-MW) on low-fat biscuits that are prone to checking. Color (CIELab), thickness, moisture content and distribution, checking rate, texture, sensory properties, energy consumption and baking time were analyzed. The findings suggest that MWs reduce checking rate by eliminating internal moisture differences, while also changing structural properties, as evidenced by increased thickness and hardness. MW-O eliminated checking (control samples showed 100%) but negatively affected color, texture (increased hardness and breaking work), and sensory quality. The O-MW checking rate (3.41%) was slightly higher than in MW-O, probably due to the resulting different structural properties (less thickness, less hardness and breaking work). O-MW biscuits were the most preferred by consumers (54.76% ranked them first), with color and texture close to the control samples. MW-O reduced total energy consumption by 16.39% and baking time by 25.00%. For producers, these improvements could compensate for the lower biscuit quality. O-MW did not affect energy consumption but reduced baking time by 14.38%. The productivity improvement, along with the reduction in checking and the satisfactory sensory quality, indicates that O-MW could be beneficial for the bakery sector. Full article

Due to the growing issue of plastic pollution over recent decades, it is essential to establish well-defined and appropriate methodologies for their extraction from diverse environmental samples. These particles can be found in complex agricultural matrices such as compost, sediments, agricultural soils, sludge, and wastewater, as well as in less complex samples like tap and bottled water. The general steps of MPs extraction typically include drying the sample, sieving to remove larger particles, removal of organic matter, density separation to isolate polymers, filtration using meshes of various sizes, oven drying of the filters, and polymer identification. Complex matrices with high organic matter content require specific removal steps. Most studies employ an initial drying process with temperature control to prevent polymer damage. For removal of organic matter, 30% H₂O₂ is the most commonly used reagent, and for density separation, saturated NaCl and ZnCl₂ solutions are typically applied for low- and high-density polymers, respectively. Finally, filtration is carried out using meshes selected according to the identification technique. This review analyzes the advantages and limitations of the different methodologies to extract microplastics from different sources, aiming to provide in-depth insight for researchers dedicated to the study of environmental samples. Full article

To address the problems of the time consumption, labor intensiveness, easy contamination, uneven drying, and impact on the medicinal efficacy of Fritillaria ussuriensis in the traditional drying method, the hot-air-drying characteristics of Fritillaria ussuriensis were studied. The changes in the moisture ratio and drying rate of Fritillaria ussuriensis under different hot-air-drying conditions (45 °C, 55 °C, 65 °C) were compared and analyzed. Six common mathematical models were used to fit the moisture change law, and it was found that the cubic model was the most suitable for describing the drying characteristics of Fritillaria ussuriensis. The R² values after fitting under the three temperature conditions were all greater than 0.99, and the maximum was achieved at 45 °C. Based on the principle of hot-air drying, a drying device for Fritillaria ussuriensis with a processing capacity of 15 kg/h was designed. It adopted a thermal circulation structure of inner and outer drying ovens, with the heating chamber separated from the drying chamber. The structural parameters were optimized based on Fluent simulation analysis. After optimization, the temperature of each layer was stable at 338 K ± 2 K, and the pressure field and velocity field were evenly distributed. The drying process parameters of Fritillaria ussuriensis were optimized based on response surface analysis, and the optimal process parameters were obtained as follows: inlet temperature: 338 K (65 °C), inlet air velocity: 3 m/s, and drying time: 10 h. The simulation results showed that the predicted moisture content of Fritillaria ussuriensis under the optimal working conditions was 12.58%, the temperature difference of Fritillaria ussuriensis at different positions was within 0.8 °C, and the humidity deviation was about 1%. A prototype of the drying device was built, and the drying test of Fritillaria ussuriensis was carried out. It was found that the temperature and moisture content of Fritillaria ussuriensis were consistent with the simulation results and met the design requirements, verifying the rationality of the device structure and the reliability of the simulation model. This design can significantly improve the distribution of the internal flow field and temperature field of the drying device, improve the drying quality and production efficiency of Fritillaria ussuriensis, and provide a technical reference for the Chinese herbal medicine-drying industry. Full article

The complex plant cell wall heteropolysaccharide xylan, and its breakdown products xylo-oligosaccharides and xylose, are value-added compounds with a plethora of potential applications in diverse areas. They are nonetheless currently poorly exploited, with a major bottleneck being the unavailability of efficient, low-cost, high-yield production processes. The major objective of the present study is to identify and characterise a high-yield process for the preparation of highly pure xylan/XOS products from the macroalga Palmaria palmata. Currently, most xylan is extracted from land-sourced lignocellulosic feedstocks, but we take advantage of the high xylan content, xylan aqueous solubility, lignin-free nature, weakly linked cell wall matrix, and sustainability of the macroalga to identify a simple, sustainable, high-yield, novel-xylan-structure extraction process. This is composed of five steps: alga oven drying, milling, aqueous extraction, centrifugation, and dialysis, and we show that the alga preservation step plays a critical role in component extractability, with oven drying at high temperatures, ~100 °C, enhancing the subsequent aqueous extraction process, and providing for xylan yields as high as 80% of a highly pure (~90%) xylan product. The process developed herein and the insights gained will promote a greater availability of these bioactive compounds and open up their application potential. Full article

A novel and cost-effective methodology is introduced for the precise prediction of the melting time of metals and alloys in a 700 W domestic microwave oven, using a hybrid SiC–graphite susceptor to ensure efficient heating without direct interaction with microwaves. The study includes experimental trials with multiple alloys (Sn–Bi, Zn, Zamak, and Al–Si, among others) and variable masses, whose results made it possible to construct a dimensionless model, trained with XGBoost on easily measurable thermophysical properties (specific heat, density, thermal conductivity, mass, and melting temperature). The model achieves high accuracy, with a relative error below 5%, and metrics of MAE = 4.8 s, RMSE = 6.1 s, and R² = 0.9996. The generalization of the model to different microwave powers (600–1100 W) is also validated through analytical adjustment, without the need for additional experiments. The proposal is implemented as a Python application with a graphical interface, suitable for any academic or teaching laboratory, and its performance is compared with classical models. This approach effectively contributes to the democratization of thermal testing of metals in educational and research settings with limited resources, providing thermodynamic rigor and advanced artificial intelligence tools. Full article

After the interruption of the timing service, the increase in clock offset is a critical issue for the global navigation satellite system (GNSS)-disciplined oven-controlled crystal oscillator (OCXO). Current timekeeping methods for GNSS-disciplined OCXO have some drawbacks, such as high computational complexity, inadequate consideration of temperature effects, and insufficient separation of the impacts of temperature and aging. To address this issue, this study proposes a timekeeping method using a dual iterative algorithm. First, the external iteration separates the clock offset caused by temperature and aging. Then, the internal Gauss–Seidel iterative algorithm estimates the temperature and aging coefficients. During the timing service interruption phase, the model estimates and compensates for the frequency offset in real time using the coefficients. The proposed method demonstrates improved performance compared with OCXO in the free state and compensated by a second-order polynomial model, with better accuracy, drift rate, and long-term stability. The time offset is better than 4 μs over 24 h, representing an improvement of over 95% compared with the OCXO in the free state. Full article

This paper reports on a preliminary experimental study on binder jetting 3D printing of biomass–fungi composite materials. Biomass–fungi composite materials have potential applications in the packaging, furniture, and construction industries. Biomass particles (prepared from agricultural residues) act as the substrate of the composite materials. The filamentous roots of fungi intertwine and bind biomass particles together. In this study, the biomass (hemp hurd) powders used had two distinct average particle sizes. The liquid binder used contained fungi (Trametes versicolor) cells. T-shaped samples were printed using a lab-designed binder jetting setup. Printed samples were kept inside an incubator oven for four days to allow fungi to grow. Afterward, loose biomass powder was removed from the T-shaped samples. The samples were then kept inside the incubator oven for eight more days to allow further fungal growth. The samples were subsequently placed in an oven at 120 °C for four hours to terminate all fungal activity in the samples. SEM micrographs were taken of the cross-sectional surfaces of the samples. The micrographs showed a significant presence of fungi hyphae inside the printed samples, providing evidence of the binding of biomass particles by the hyphae. Full article

In order to improve the uniformity of microwave heating, moving components are often added to the cavity. For higher uniformity or greater industrial processing capacity, samples often perform large-scale movements such as rotating and lifting motion or translational motion on a conveyor belt. The microwave heating algorithm based on the ray-casting method (RCM), as proposed in previous studies, can calculate moving complex-shaped samples, but the calculation efficiency is low when the sample moves on a large scale due to the large refined mesh area. To solve this problem, this study introduced a moving mesh combined with the RCM for calculation purposes. A microwave oven model with a rotating and lifting turntable was selected for the analysis. First, the calculation area was divided into a sliding mesh and a telescopic mesh area. The telescopic mesh area was stretched or compressed at different times, which was equivalent to the translational motion of the sample. Then, the electromagnetic parameters were assigned to each mesh point in combination with the boundary recognition algorithm based on the ray-casting method, and the horizontal motion was calculated while calculating the large-scale translation. The proposed method only needs to refine the mesh in the horizontal motion area, which reduces the number of overall meshes. The electromagnetic field distribution obtained by the model during the heating process was verified by the discrete position method. The surface temperature distribution and the real-time curve of the center point temperature were further compared with the RCM. The results show that the average error of the sample center temperature is 2.5% and the calculation time was reduced to 9.8%, which verified the accuracy and efficiency of the proposed method. Finally, the influence of different lifting and rotating speeds on the heating effect was further explored. Full article

Dry matter (DM) is a critical parameter for avocado quality and commercialization, particularly in the ‘Hass’ cultivar, where it is closely associated with the oil content and flavor. This study evaluated the fatty acid composition and sensory attributes of ‘Hass’ avocados with varying DM levels (19%, 21%, 24%, and 27%) cultivated in the Canary Islands. Additionally, the impact of dehydration methods (oven and microwave) and sample preparation techniques on the oil content and lipid profiles were assessed. Six main fatty acids were identified, with oleic acid (38–43%) and palmitic acid (30–36%) being predominant. Higher DM levels were associated with increased concentrations of palmitoleic and linoleic acids. Drying methods did not significantly alter the fatty acid profile, supporting the crushed microwave-dried (CMW) method as a practical, low-cost approach for preserving lipid integrity. Consumer panelists showed a clear preference for avocados with higher DM contents (24–27%), associating the flavor (86.2%) and texture (59.6%) with the purchase intent. The high monounsaturated fatty acid content, particularly oleic acid, qualifies these avocados for the European nutritional claim ‘high in monounsaturated fat.’ This is the first study to characterize these parameters in ‘Hass’ avocados from the Canary Islands, contributing to both quality assessments and potential marketing strategies based on nutritional and sensory attributes. Full article

The global energy sector is aiming to substantially reduce CO₂ emissions to meet the UN climate goals. Among the proposed strategies, underground storage solutions such as radioactive disposal, CO₂, NH₃, and underground H₂ storage (UHS) have emerged as promising options for mitigating anthropogenic emissions. These approaches require rigorous research and development (R&D), often involving laboratory-scale experiments to establish their feasibility before being scaled up to pilot plant operations. Microorganisms, which are ubiquitous in laboratory environments, can significantly influence geochemical reactions under variable experimental conditions of porous media and a salt cavern. We have selected a consortium composed of Bacillus sp., Enterobacter sp., and Cronobacter sp. bacteria, which are typically present in the laboratory environment. These microorganisms can contaminate the rock sample and develop experimental artifacts in UHS experiments. Hence, it is pivotal to sterilize the rock prior to conduct experimental research related to effects of microorganisms in the porous media and the salt cavern for the investigation of UHS. This study investigated the efficacy of various disinfection and sterilization methods, including ultraviolet irradiation, autoclaving, oven heating, ethanol treatments, and gamma irradiation, in removing the microorganisms from silica sand. Additionally, the consideration of their effects on mineral properties are reviewed. A total of 567 vials, each filled with 9 mL of acid-producing bacteria (APB) media were used to test killing efficacy of the cleaning methods. We conducted serial dilutions up to 10⁻⁸ and repeated them three times to determine whether any deviation occurred. Our findings revealed that gamma irradiation and autoclaving were the most effective techniques for eradicating microbial contaminants, achieving sterilization without significantly altering the mineral characteristics. These findings underscore the necessity of robust cleaning protocols in hydrogeochemical research to ensure reliable, reproducible data, particularly in future studies where microbial contamination could induce artifacts in laboratory research. Full article