Effects of pre-formulation and post-cooking method on the rheological and gelation properties of 3D printed chicken products.

This study investigated the influence of oil type (olive, soybean, and peanut oil) and post-cooking methods (oven bake and microwave) on the quality of 3D printed chicken meat products. The Ostwald-de-Waele model was used to describe the flow behavior of chicken meat paste (R2 > 0.995). Oil-fortified groups present significantly lower consistency index (K) and flow behavior index (n), indicating better fluidity. A modified Cox-Merz rule was applied by multiplying angular frequency with shift factors (αSF). Surprisingly, the values of αSF are well-correlated with accuracy parameters of 3D printed cubes (|r| >0.8). For post-heating methods, baking results in higher fluid loss but contributes to a smoother surface. The microwaved gels showed better fluid retention ability and higher accuracy but lost the detail shape of the 3D printing model. Overall, the PO (peanut oil) meat emulsion group presented better textural properties and flat surfaces than other oil-added counterparts.

A Systematic Review on Biomass Treatment Using Microwave-Assisted Pyrolysis under PRISMA Guidelines.

Biomass as a renewable energy resource is a major topic on a global scale. Several types of biomass heat treatment methods have been introduced to obtain useful byproducts via pyrolysis. Microwaves are a practical replacement for conventional stoves and ovens to perform pyrolysis of biomass. Their rapid heating rate and user-friendliness make them a good choice for the pyrolysis process over conventional methods. The current study reviewed research articles that used microwaves for the pyrolysis process on different types of biomass. This study primarily provides comprehensive details about the pyrolysis process, especially microwave-assisted pyrolysis (MAP) and its feasibility for treating biomass. A systematic literature review, according to the PRISMA guidelines, was performed to find research articles on biomass treatment using MAP technology. We analyzed various research studies (n = 32), retrieved from different databases, that used MAP for pyrolysis on various types of biomass, and we achieved good results. The main goal of this study was to examine the usefulness of the MAP technique, comparing its effects on distinguished types of biomass. We found MAP's effective parameters, namely, temperature, concentration of microwave absorber, moisture percentage of starting material and flow rate, microwave power and residence time of the initial sweep gas that control the pyrolysis process, and effect quality of byproducts. The catalytic agent in MAP pyrolysis was found to be useful for treating biomass, and that it has great potential to increase (nearly double) the production yield. Although MAP could not be used for all types of materials due to some challenges, it produced good results compared to conventional heating (pyrolysis) methods. We concluded that MAP is an effective method for reducing pyrolysis reaction time and improving the quality of value-added products. Also, MAP eliminates the shredding requirement for biomass and improves heating quality. Therefore, it is a viable method for reducing pyrolysis processing costs and should be applied on a larger scale than lab scale for commercialization.

Processing of verjuice by ultrasound-assisted microwave heating: An assessment on the enzyme activity retention, technological parameters, and bioactive properties.

The present study evaluated the effect of ultrasonication prior to microwave heating applied at 60 °C, 70 °C, and 80 °C on the quality characteristics of verjuice. The sole microwave heating and conventional heating were also performed at the same temperature levels, and effectiveness of three different treatments were evaluated. The required treatment times were decided based on obtaining <10% pectin methylesterase (PME) activity, and ultrasound pretreatment provided the least heating durations. Turbidity, browning index, and viscosity values increased by 3.4 to 14.8-fold, 0.24 to 1.26-fold, and 9.2% to 48.0%, respectively, after all thermal treatments, while Brix values decreased by 1.4% to 15.7%. Ultrasound pretreatment revealed relatively lower browning index in all temperature levels, and almost the highest viscosity values were obtained in sonication pretreated microwave heating as compared with sole microwave and conventional heating. The minimum turbidity value (0.035) was determined in ultrasound-assisted microwave heating at 60 °C. The highest antioxidant capacity (DPPH and ABTS) values were achieved by ultrasound-assisted microwave heating (up to 4.96 and 28.4 mmol Trolox equivalent (TE)/kg, respectively) followed by microwave heating (up to 4.30 and 27.0 mmol TE/kg) and conventional heating (up to 3.72 and 26.8 mmol TE/kg). Furthermore, ultrasonication resulted in better retentions of PME residual activity during 60 days of refrigerated storage (4 °C). Ultrasound pretreatment prior to microwave heating could be a convenient approach for juice processing by reducing the required treatment time and by conserving the quality parameters.

Biogenic synthesis of gold nanoparticles using Artemia urumiana extract and five different thermal accelerated techniques: fabrication and characterization.

Artemia urumiana is bisexual population of the Lake Urmia of Iran. Its biomass was freeze dried and using its lyophilized powder, hydro-alcoholic extract was prepared and utilized in gold nanoparticles (Au NPs) synthesis. Six different Au NPs fabrication methods namely: microwave heating, hydrothermal, ultraviolet (UV) irradiation, ultrasonication, common heating using conventional heating, and self-assembling were utilized for Au NPs synthesis using A. urumiana extract. Gas chromatography analysis indicated that the prepared extract were contained numerous fatty acid methyl esters such as Hexadecanoic acid methyl ester. Results indicated that the formed NPs using heater and stirrer, and UV irradiation had minimum particle size of 25 and 94 nm, respectively. However, as compared to the formed Au NPs using heater and stirrer technique, UV irradiation fabricated Au NPs with high zeta potential value of -32.5 mV and small polydispersity value of 0.310. Results also demonstrated that the synthesized Au NPs using heater and stirrers, and UV irradiation had highest antioxidant activities of 13.7 and 11.9%, and bactericidal effects against Escherichia coli and Staphylococcus aurous bacteria strains, as compared to other fabricated Au NPs using other methods. There were insignificant (p > 0.05) differences between these two attributes of the formed Au NPs.

One-Dimensional Systemic Modeling of Thermal Sensors Based on Miniature Bead-Type Thermistors.

Accurate measurements of thermal properties is a major concern, for both scientists and the industry. The complexity and diversity of current and future demands (biomedical applications, HVAC, smart buildings, climate change adapted cities, etc.) require making the thermal characterization methods used in laboratory more accessible and portable, by miniaturizing, automating, and connecting them. Designing new materials with innovative thermal properties or studying the thermal properties of biological tissues often require the use of miniaturized and non-invasive sensors, capable of accurately measuring the thermal properties of small quantities of materials. In this context, miniature electro-thermal resistive sensors are particularly well suited, in both material science and biomedical instrumentation, both in vitro and in vivo. This paper presents a one-dimensional (1D) electro-thermal systemic modeling of miniature thermistor bead-type sensors. A Godunov-SPICE discretization scheme is introduced, which allows for very efficient modeling of the entire system (control and signal processing circuits, sensors, and materials to be characterized) in a single workspace. The present modeling is applied to the thermal characterization of different biocompatible liquids (glycerol, water, and glycerol-water mixtures) using a miniature bead-type thermistor. The numerical results are in very good agreement with the experimental ones, demonstrating the relevance of the present modeling. A new quasi-absolute thermal characterization method is then reported and discussed. The multi-physics modeling described in this paper could in the future greatly contribute to the development of new portable instrumental approaches.

Pressurized Hot Water Extraction and Bio-Hydrogels Formulation with Aristotelia chilensis [Mol.] Stuntz Leaves.

Aristotelia chilensis is a plant rich in phenolics and other bioactive compounds. Their leaves are discarded as waste in the maqui berry industry. A new application of these wastes is intended by the recovery of bioactive compounds using pressurized hot water extraction with conventional or microwave heating. Both technologies have been selected for their green character regarding the type of solvent and the high efficiency in shorter operation times. Extractions were performed in the temperature range 140-200 °C with a solid/liquid ratio of 1:15 (w:w). The extracts' total phenolic content, antioxidant capacity, and saccharides content obtained with both heating methods were measured. Additionally, the thermo-rheological properties of the gelling matrix enriched with these extracts were analyzed. Optimum conditions for lyophilized extracts were found with conventional heating, at 140 °C and 20 min extraction; 250.0 mg GAE/g dry extract and 1321.5 mg Trolox/g dry extract. Close to optimum performance was achieved with microwave heating in a fraction of the time (5 min) at 160 °C (extraction), yielding extracts with 231.9 mg GAE/g dry extract of total phenolics and antiradical capacity equivalent to 1176.3 mg Trolox/g dry extract. Slightly higher antioxidant values were identified for spray-dried extracts (between 5% for phenolic content and 2.5% for antioxidant capacity). The extracts obtained with both heating methods at 200 °C contained more than 20% oligosaccharides, primarily glucose. All the formulated gelling matrices enriched with the obtained extracts displayed intermediate gel strength properties. The tested technologies efficiently recovered highly active antioxidant extracts, rich in polyphenolics, and valuable for formulating gelling matrices with potential applicability in foods and other products.

Effect of heating methods on astringency recurrence, syneresis, and physical properties of persimmon paste.

The soluble tannins in Japanese persimmon gives it an unpleasant astringent taste, which can be removed using certain conventional methods. However, these methods are not very efficient and lead to the recurrence of astringency upon heating. Thus, the use of persimmon in processed food is severely limited. Although the effects of heating time and temperature on astringency recurrence have been explored in detail, the effect of the heating method used has not yet been clarified. Considering this, we subjected an astringency-removed paste to various heat treatments, namely, stir frying, boiling, and pressurization, and examined their effect on astringency recurrence. Soluble tannin contents were also determined, and sensory evaluation was conducted. It was observed that stir frying, which is accompanied by moisture evaporation, is superior with respect to the suppression of astringency recurrence and the prevention of syneresis compared with the other two methods. Moreover, the bright orange color and the gummy texture obtained upon stir frying are favorable for commercial purposes. Therefore, it is expected that these findings will lead to the significant improvement of astringent persimmon processing.

A study of effect and safety of different heating methods in continuous renal replacement therapy treatment / 中国实用护理杂志

Objective:To evaluate the effect and safety of different heating methods in continuous renal replacement therapy (CRRT) treatment.Methods:One-hundred and twenty critical patients, who hospitalized in the department of ICU of Nanjing University of TCM affiliated Hospital from Nov. 2018 to Aug. 2020, were enrolled in this study and divided randomly and equally into four groups: control group (heated by Prismaflex′s blood warming equipment), group A (heated by spiral-wound case blood warming equipment), group B (heated by 3M Bair Hugger warming carpet) and group C (heated by 3M displacement liquid warming equipment). All the patients were monitored levels of rectal temperature, forehead temperature, and temperatures of CRRT′s arterial and venous ends in 12 hours after CRRT treatment. The rates of low or high temperature and max fluctuation range of temperature were recorded.Results:The highest temperatures of rectal, arterial and venous ends of CRRT in three groups were (37.20±0.23)℃, (37.15±0.35)℃, (37.16±0.24)℃, (37.21±0.35)℃, (37.15±0.31)℃, (37.19±0.23)℃ and (36.49±0.52)℃, (36.36±0.46)℃, (36.68±0.22)℃, respectively. After CRRT treatment, the highest temperatures of rectal in each group were (36.85±0.31)℃, (36.75±0.35)℃ and (36.96±0.21)℃, respectively. The highest temperatures of arterial and venous ends of CRRT in each group were (36.81±0.32)℃, (36.65±0.31)℃, (36.99±0.20)℃, (36.34±0.41)℃, (36.20±0.42)℃ and (36.30±0.28)℃, respectively. The highest temperatures of rectal, arterial and venous ends of CRRT in Group A and C were higher than those in control group. The highest temperatures of rectal and arterial ends of CRRT in Group A and B were lower than those in Group C ( t values were 2.037-4.559, P<0.05). After CRRT treatment, the lowest rectal temperatures in three groups were (36.85±0.31)℃, (36.75±0.35)℃ and (36.96±0.21)℃, respectively. The lowest temperatures of arterial and venous ends of CRRT in three groups were (36.81±0.32)℃, (36.65±0.31)℃, (36.99±0.20)℃, (36.34±0.41)℃, (36.20±0.42)℃ and (36.30±0.28)℃, respectively. The lowest temperatures of rectal, arterial and venous ends of CRRT in Group A and C were higher than those in control group. The lowest temperatures of rectal and arterial ends of CRRT in Group A and B were lower than those in Group C ( t values were 2.032-6.194, P<0.05). After CRRT treatment, the fluctuation of rectal temperatures in three groups were (0.34±0.11)℃, (0.38±0.15)℃ and (0.26±0.11)℃, respectively. The fluctuation of arterial and venous ends of CRRT temperatures in three groups were (0.30±0.14)℃, (0.35±0.23)℃, (0.22±0.14)℃, (0.33±0.16)℃, (0.39±0.23)℃ and (0.26±0.09)℃, respectively. The fluctuation levels of rectal, arterial and venous ends of CRRT in Group A and C were higher than those in control group. The fluctuation levels of rectal and arterial ends of CRRT in Group A and B were lower than those in Group C ( t values were 2.032-6.194, P<0.05). After CRRT treatment, the fluctuation of △RBC in three groups were 0.11±0.07, 0.11±0.06 and 0.09±0.06, respectively. The fluctuation of △Fib in three groups were 0.83±0.32, 0.84±0.28 and 0.60±0.31, respectively. Correlation analysis showed C methods was most related with the fluctuation temperatures of venous ends of CRRT. Conclusion:Heating replacement fluid by 3M blood warming device is proved to be the best way to prevent heat loss in CRRT treatment.

Clinical practice guideline. Unintentional perioperative hypothermia. / Guía de práctica clínica de hipotermia perioperatoria no intencionada.

The importance of the safety of our patients in the surgical theatre, has driven many projects. The majority of them aimed at better control and clinical performance; mainly of the variables that intervene or modulate the results of surgical procedures, and have a direct relationship with them. The Spanish Society of Anesthesiology, Critical Care and Therapeutic Pain (SEDAR), maintains a constant concern for a variable that clearly determines the outcomes of our clinical processes, "unintentional hypothermia" that develops in all patients undergoing an anesthetic or surgical procedure. SEDAR has promoted, in collaboration with other scientific Societies and patient Associations, the elaboration of this clinical practice guideline, which aims to answer clinical questions not yet resolved and for which, up to now, there are no documents based in the best scientific evidence available. With GRADE methodology and technical assistance from the Ibero-American Cochrane Collaboration office, this clinical practice guideline presents three recommendations (weak in favor) for active heating methods for the prevention of hypothermia (skin, fluid or gas); three for the prioritization of strategies for the prevention of hypothermia (too weak in favor and one strongly in favor); two of preheating strategies prior to anesthetic induction (both weak in favor); and two for research.

Sensory perception of meat from entire male pigs processed by different heating methods.

The aim of this study was to evaluate the perception of androstenone in pork from entire male pigs with different androstenone levels (High≥2mgkg-1; Medium 0.5-0.7mgkg-1) applying four different heating methods (vacuum, grill, oven and frying). Androstenone (AND) perception was analysed during and after cooking by a trained panel. During cooking, the highest score for AND odour (greatest perception) was obtained with the grill and vacuum, while frying was the best option for reducing its perception, which was judged to be imperceptible for androstenone medium level (P<0.05). In cooked samples, there were level, heating method and its interaction effects for AND odour and flavour, meat flavour, juiciness and hardness (P<0.05). The samples treated by vacuum and frying had a proper texture profile. However the frying method provided the lowest score in AND perception, making it the best option for reducing both AND odour and flavour. In short, the use of different heating methods strongly affected AND perception.