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The effects of pulsed electric field treatment and thermal pasteurization on the microbial and physical properties of a high-fiber, nutritional milk-based beverage made with date powder were studied. Four ratios of date powder (10, 15, 20, and 25 w/w) were added to the milk, which was then kept at 5 °C for 6 days for the thermal pasteurization and the control treatments. The pulsed electric field treatment had three levels of pulses (20, 50, and 80 pulses) and four ratios of date powder, 10, 15, 20, and 25% (w/w), and then kept at 5 °C for 6 days. The samples were evaluated for the pH, total soluble solids (TSS), total color difference (ΔE), and total viable count (TVC) during their shelf life. The pH values of the beverages in the control treatment were 5.58, 5.45, 5.33, and 5.29 and 6.68, 6.48, 6.26, and 5.87 in the thermal treatment after 6 days, with powder ratios of 10, 15, 20, and 25% (w/w), respectively. The pH values of the beverages in the pulsed electric field treatment were 6.8, 6.64, 6.56, and 6.28 at 80 pulses after 6 days, with powder ratios of 10, 15, 20, and 25% (w/w), respectively. The TVCs in the control treatment were 6.2, 5.44, 4.5, and 3.94 log10 CFU/mL and 4.02, 3.92, 3.54, and 3.31 log10 CFU/mL in the thermal treatment after 6 days, with powder ratios of 10, 15, 20, and 25% (w/w), respectively. The TVCs of the beverages in the pulsed electric field treatment were 1.53, 1.11, 0.665, and 0.511 log10 CFU/mL at 80 pulses after 6 days, with powder ratios of 10, 15, 20, and 25% (w/w), respectively. This shows that following treatment with a pulsed electric field at 80 pulses, a milk-based drink with date powder and no preservatives can be kept at 5 °C for up to 6 days.

Hydrogen generation was obtained with homogeneous n-C 6 H 14 , 88.5% n-C 6 H 14 +11.5% H 2 O, 50% n-C 6 H 14 +50% H 2 O and 11.5% n-C 6 H 14 +88.5% H 2 O and heterogeneous Al 2 O 3 +n-C 6 H 14 , Al 2 O 3 +88.5% n-C 6 H 14 +11.5% H 2 O, Al 2 O 3 +50% n-C 6 H 14 +50% H 2 O and Al 2 O 3 +11.5% n-C 6 H 14 +88.5% H 2 O systems. Hydrocarbons (methane, ethane, propane, butane, pentane, and hexane) and other organic molecules (methanol, acetaldehyde, and acetic acid) were also used for optimization. The activation energies were 3.50 and 3.74 kJ/mol for Al 2 O 3 +n-C 6 H 14 and Al 2 O 3 +C 6 H 14 +H 2 O systems. Maximum hydrogen produced was 54.0×1017 molecules/g.

This work reviews and describes the circular journey of phosphorus through its value chain from the mining operation of phosphate ore through beneficiation into downstream chemicals production and finally into the electric-vehicle (EV) battery cathode production space. There have been technical review papers that cover portions of the phosphorus value chain but none to the authors' knowledge that attempts to discuss the full value chain.

A 2D axi-symmetric theoretical model of dielectric porous media in intermittent microwave (IMW) thermal process was developed, and the electromagnetic energy, multiphase transport, phase change, large deformation, and glass transition were taken into consideration. From the simulation results, the mass was mainly carried by the liquid water, and the heat was mainly carried by liquid water and solid. The diffusion was the dominant mechanism of the mass transport during the whole process, whereas for the heat transport, the convection dominated the heat transport near the surface areas during the heating stage. The von Mises stress reached local maxima at different locations at different stages, and all were lower than the fracture stress. A material treated by a longer intermittent cycle length with the same pulse ratio (PR) tended to trigger the phenomena of overheat and fracture due to the more intense fluctuation of moisture content, temperature, deformation, and von Mises stress. The model can be extended to simulate the intermittent radio frequency (IRF) process on the basis of which one can select a suitable energy source for a specific process.

In order to modify the gate dielectric of MIS structures we suggest to implement the injection-thermal treatment which consists in the high-field injection of electrons of set density into the thin dielectric film and the subsequent annealing of the structure. We investigate an influence of modes of the injection-thermal treatment onto the modification of MIS structures. We demonstrate that the processes of MIS structure modification taking place at the injection-thermal treatment in many respects are identical to the processes taking place at the radiation-thermal treatment. We study an influence of modes of the high-field electron injection into the gate dielectric of MIS structure onto densities of charge defects and the injection hardness of samples. Besides, we research an influence of doping of the silicone dioxide film by phosphorus onto the same characteristics.

The article presents a method for measuring Poisson’s ratio of the polyurethane foam, including shapes of the auxetic foam. The impact of technology applied in Air Force Institute of Technology, that is a method for processing the selected polyurethane foams, on the value of Poisson’s ratio of the auxetic foam shape was presented. In order to manufacture the auxetic foam shapes, two methods; mechanical-thermal and mechanical-chemical-thermal, were applied.

One of the most difficult issues in the juice industry is to manufacture juices where processing processes minimise the impact on the native characteristics of the fruits. In this study, high-pressure technology was used on whole apple fruits in order to evaluate the effect on the juice production. Two varieties, cv. Limoncella and cv. Pink Lady, were considered. Preliminarily, the fruits were subjected to different pressures, and histological as well as pomological measurements were taken in order to identify the best treatment condition, which was established to be 600 MPa for 3 min. Juice samples were then characterised by measuring the colour, viscosity, total antioxidant capacity (TAC), and total phenolic content (TPC). The storage colour stability of the juices for both varieties showed not significant L* values between the untreated and pre-treated fruits. Juices obtained from pre-treated fruits had a viscosity significantly higher than that obtained from untreated ones. Interestingly, the TPC of high-pressure processing (HPP) pre-treated juice resulted in being significantly higher compared to the untreated ones. The HPP pre-treatment can be considered as a commercial application to modulate some quality standards for apple juice production.

We present an example of a thermal process (TP) for a system of d energy levels, which cannot be performed without an instant access to the whole energy space. This TP is uniquely connected with a transition between some states of the system, that cannot be performed without access to the whole energy space even when approximate transitions are allowed. Pursuing the question about the decomposability of TPs into convex combinations of compositions of processes acting non-trivially on smaller subspaces, we investigate transitions within the subspace of states diagonal in the energy basis. For three level systems, we determine the set of extremal points of these operations, as well as the minimal set of operations needed to perform an arbitrary TP, and connect the set of TPs with thermomajorization criterion. We show that the structure of the set depends on temperature, which is associated with the fact that TPs cannot increase deterministically extractable work from a state-the conclusion that holds for arbitrary d level system. We also connect the decomposability problem with detailed balance symmetry of an extremal TPs.

This study aimed to observe the effect of oxygen levels during the carotenoid degradation process to produce β-ionone, several parameters have been pointed, including carotenoid levels in CPO before and after the degradation process using a spectrophotometer, the color of the CPO solution before and after degradation using the color flex hunter lab and the β-ionone levels resulting from the degradation of Carotenoids by gas chromatography using a mass spectrometry detector. As the result, it can be stated that the presence of oxygen has influenced the degradation of carotenoids in CPO. The greater the amount of oxygen, the more carotenoids are degraded. The most excellent degradation process was found to be 80%. However, β-ionone was only detected in the air flow treatment of 20 L/h with a value of 0.44 mg/L. The results of this research have shown that the amount of oxygen dramatically influences the formation of β-ionone when the carotenoid degradation process is carried out under hot conditions. This information can be used to develop β-ionone formation technology for future industrial-scale application.

The dried rhizome of Belamcanda. chinensis (L.) DC. is an important traditional Chinese medicine. Previous chemical and pharmacological investigations indicated that flavonoids may be responsible for the bioactivity of the herb. In this paper, the effects on the contents of twelve flavonoids in the three subunit parts of the rhizome of B. chinensis during the thermal drying process under treatment temperatures ranging from 40 °C to 120 °C at 10 °C intervals were investigated. The results showed that the content of most of the individual flavonoids except that of tectorigenin in the fresh eldest parts of the rhizome that originate directly from the seedling was higher than those of the other junior parts. The change trends of flavonoids contents were similar for three subunit parts of the rhizome during the drying process under the same treatment temperature. Most of the individual flavonoid contents in the rhizome increased in the early stages of the drying processes and decreased as the process was prolonged. The durations required to reaching the points of the maximal amounts of flavonoids revealed a significant negative correlation with the temperature. The variation of the content of mangiferin, iristectorigenin A, irigenin, irilone and dichotomitin was positively correlated with irisflorentin that is the chemical marker used for the quality control of this herb. Taking into account of the production effectiveness and flavonoid yields, the appropriate drying temperature for this herb was suggested to be 100 °C.