1,720,968 research outputs found
Pomegranate: Production, Products and Processing
No full textPomegranate fruit and pomegranate products have recently received great attention for their health benefits, mainly due to their high polyphenols content and the related antioxidant capacity. Nevertheless, the pomegranate processing and its effects on health value of pomegranate juice deserve more attention. In this chapter, an overview on all the products obtained from pomegranate is available with particular reference to the different plant solutions and technologies for producing these products. Moreover, the effects of processing on quality attributes of pomegranate are also reporte
Study and optimisation of a Co2 sparger for carbonated beverages and beer by means of CFD modelling
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Study and Optimization of a CO2 Sparger for Carbonated Beverages and Beer by Means of CFD Modeling
No full textIn the present work, two different geometries of spargers for beverage carbonation were modeled by means of CFD technique, taking into consideration three different flow rates. The first geometry presented a radial inlet of liquid food while the second one a tangential one. Calculation allowed to study the effect of fluid velocities on mixing and to identify the best solution; mathematical results were then confirmed from a qualitative point of view by experimental tests with both water and apple juice. CFD resulted a very useful technique for in-silico designing, not only for technically-simple parts of plants but also for very complicated ones such as carbon dioxide spargers in which gas and liquid are mixed together
Computational fluid dynamics (CFD) modelling and experimental validation of thermal processing of canned fruit salad in glass jar
Full text linkIn this paper the heat transfer of a fruit salad during the pasteurization treatment was investigated. The objective of the paper was to develop and validate a computational fluid dynamics (CFD) model for predicting the temperature profiles during the thermal processing of this sample. Samples of a commercial fruit salad, composed of five different fruits with different shapes, sizes and thermal properties, submerged in water/sugar syrup, were submitted to thermal treatments in a pilot plant and temperature profiles at different locations were experimentally recorded. Results showed that the slowest heating point (SHP) was positioned at 19–20% of the can height: fruit closest to the SHP such as pear presented the lowest F value. Moreover, F values resulted to be influenced by the distance from the jar bottom as
function of natural convection motion of the syrup. CFD model simulations data were then successfully validated against the experimental ones: results, expressed as RMSE, showed a good fitting between calculated and experimental data, both for syrup (mean RMSE 1.47 C) and fruit pieces (mean RMSE 1.63 C). In addition, F values calculated from both experimental and simulated temperatures resulted very similar with only little differences. In conclusion, the proposed approach and mathematical model can thus be usefully applied for the simulation and prediction of thermal processes of canned fruit salad for process design and optimization
Investigation and modelling of natural convection and conduction heat exchange: study on food systems with modified starch by means of computational fluid dynamics.
No full textInvestigation of influence of container geometry and starch concentration on thermal treated in-package food models by means of Computational Fluid Dynamics (CFD)
No full textThe effects of jar geometry and % starch on heat transfer and fluid flow in food models were studied. Five jars (high cylinder, short cylinder, square, flared and hexagonal) and six (0%, 2%, 3%, 4%, 5% and 6%) starch concentrations were investigated. Mathematical models were validated against experimental data and used to compare heat transfer and fluid flow. Overall heat transfer coefficient (OHTC) resulted influenced by jar geometry and, at low starch concentration, flared one showed the highest values while at 5 and 6% the high cylinder resulted the most favourable. Regarding natural convection, square gave the highest mean velocity probably due to the higher external surface while flared gave the lowest. CFD models allowed identifying the location of slowest heating/cooling zone (SHZ/SCZ) and pasteurizing values at geometric centre resulted higher than those at the SHZ (+15%), unacceptable as an overestimation could cause serious safety problems. In addition, the highest overestimation was observed for samples with 3%, 4% and 5% of starch which gave high viscosity products that could be easily confused with purely conductive ones and could bring to consider geometric centre as the SHZ
A Gamified Framework to Assist Therapists with the ABA Therapy for Autism
No full textWe present a framework to assist therapists and children with autism spectrum disorder in their Applied Behav-ioral Analysis (ABA) therapy. The framework was designed in collaboration with Spazio Autismo, an autism center in Mantova, Italy. The framework is a first step toward transitioning from the current paper-based to fully digital-supported therapy. We evaluated the framework over four months with 18 children diagnosed with classic autism, ranging from 4 to 7 years old. The framework integrates a mobile app that children and therapists use during the sessions with a backend for managing therapy workflow and monitoring progress. Our preliminary results show that the framework can improve the efficacy of the therapy sessions, reducing non-therapeutic time, increasing patient focus, and quickening the completion of the assigned objectives. It can also support therapists in preparing learning materials, data acquisition, and reporting. Finally, the framework demonstrated improved privacy and security of patients' data while maintaining reliability
Going Beyond Counting First Authors in Author Co-citation Analysis
Full text linkThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
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