New opportunity of management strategy of diagnosis and treatment of chronic wound: emerging technology / 中华烧伤杂志

Along with the development of society and the change of disease spectrum, chronic wound is gradually becoming the core of burn and plastic surgery field. Although there have been some progresses in the diagnosis and treatment technology, the management strategy of chronic wound is still in the traditional mode stage. The development of internet of things, cloud computing, big data, artificial intelligence, and other emerging technologies is changing with each passing day, and they have rapidly penetrated into the health care field. To explore the application prospect of emerging technology in the diagnosis and treatment management of chronic wound and to plan its strategy and mode in the diagnosis and treatment of chronic wound can further promote development of discipline of burns.

Efeito do ultrassom na extração e modificação de amidos / Effect of ultrasound on the extraction and modification of starches

RESUMO: O ultrassom é considerado uma tecnologia limpa, por possibilitar menor gasto de energia, de substâncias químicas e menor geração de efluentes. Além disso, proporciona menor tempo de processamento e reduz a necessidade de aplicação de calor em vários processos. Por isso, tem sido alvo de pesquisa e desenvolvimento na indústria de alimentos, tanto para substituir, quanto para aperfeiçoar ou acelerar técnicas convencionais de processamento. Dentre as diferentes possibilidades de utilização na indústria de alimentos, o ultrassom pode ser considerado uma alternativa para substituir ou reduzir a utilização de substâncias químicas em processos de extração ou modificação de amidos. Quando utilizado na extração, possibilita maior pureza do amido obtido. Já na modificação, algumas alterações nos grânulos de amido podem ser provocadas pelo ultrassom, mas dependem da origem botânica, da composição do amido, dos parâmetros do equipamento e das condições de processamento.

ABSTRACT: Ultrasound is considered a clean technology, because it allows lower energy and chemicals compounds consumption as well as lower generation of waste. Furthermore, it provides shorter processing time and reduces the need for heat application in various processes. Therefore, this technology has been studied in the food industry to replace, improve or accelerate conventional processing techniques. Among the different possibilities of use in the food industry, ultrasound might be considered as an alternative to replace or reduce the use of chemicals during the extraction processes or modification of starches. When used in the starch extraction allows a greater purity of the final product. Towards the modification some changes in the starch granules can be caused by ultrasound, but it depends on the botanical source and starch composition, equipment's parameters and processing conditions.