scholarly journals The Use of the Sous-Vide Method in the Preparation of Poultry at Home and in Catering—Protection of Nutrition Value Whether High Energy Consumption

2020 ◽  
Vol 12 (18) ◽  
pp. 7606 ◽  
Author(s):  
Artur Głuchowski ◽  
Ewa Czarniecka-Skubina ◽  
Maria Buła
Keyword(s):  
Heat Treatment ◽  
Energy Consumption ◽  
Nutritional Value ◽  
Microbiological Quality ◽  
High Energy ◽  
Nutrition Value ◽  
Sous Vide ◽  
Conventional Methods ◽  
High Energy Consumption

Nowadays, the reduction of food waste, as well as protection of the nutritional value, are significant trends in domestic and catering food processing. Among the trends are innovations in food technology like sous-vide. The aim of this study was to evaluate the effect of sous vide cooking on the technological, nutritional, and microbiological quality of the chicken breast as well as to compare it to conventional methods (boiling and steaming). Meats after low-temperature sous-vide heat treatment were characterized by a significantly higher yield (p ≤ 0.05) and water content than those prepared with conventional methods. The energy and time consumption of sous-vide preparation was 5–10 times higher than other methods. The examined heat treatments resulted in a good microbiological quality of samples. The nutritional value of sous-vide products depended on the process parameters. A higher temperature and sous-vide processing time resulted in a higher content of dry matter, protein, and fat in the meat and was close to that of conventional methods. Low parameters of the process resulted in the least changed profile of fatty acids in meat. The use of the sous-vide method protects the nutritional value and allows for the extension of the shelf life of the meat which ultimately reduces food waste. The sous-vide heat treatment method is more suitable for foodservice than use in home conditions because of high energy consumption, despite the protection of nutrition value.

Eco- and Energy-Efficient Grinding Processes

2005 ◽  
Vol 291-292 ◽  
pp. 39-44 ◽  
Author(s):  
Berend Denkena ◽  
M. Reichstein ◽  
Niklas Kramer ◽  
J. Jacobsen ◽  
M. Jung
Keyword(s):  
Energy Consumption ◽  
High Energy ◽  
Part Quality ◽  
Grinding Processes ◽  
Design Changes ◽  
Material Volume ◽  
Adapted Process ◽  
Improve Cost ◽  
High Energy Consumption

Eco-efficiency of manufacturing processes is increasingly important. Here grinding is supposed to be unfavorable because of the need for coolant and a high energy consumption per removed material volume. Nevertheless, it can be not be substituted by an alternative process due to the superior quality of ground parts. The overall eco-efficiency of grinding can be improved by different approaches. A better understanding of grinding processes and a modified setup of the process chain minimizes the material to be removed by grinding. Design changes of the machine tool can significantly reduce the energy consumption of additional devices as coolant supply units without a loss of flexibility. Adapted process parameters increase eco-efficiency and can also improve cost effectiveness while maintaining part quality.

scholarly journals Impact of Sous Vide Cooking on Nutritional Quality of Meat

2020 ◽  
Vol 10 (3) ◽  
Author(s):  
María Victoria Aviles
Keyword(s):  
Heat Treatment ◽  
Protein Fraction ◽  
Nutritional Quality ◽  
Nutritional Value ◽  
Processing Technology ◽  
Heat Stable ◽  
Sensory Qualities ◽  
Sous Vide ◽  
Nutritional Changes

Cooking becomes the meat more digestible, eating, and palatable. However, heat treatment can cause undesirable nutritional changes in meat, such as loss of minerals and vitamins, oxidation of lipids and changes in some segments of the protein fraction. The use of sous vide processing technology, which refers to cooking vacuum-sealed food in heat-stable plastic pouches under precisely monitored conditions, represents an interesting cooking alternative in terms of retains its natural sensory qualities of meat along with the nutritional value. In this paper, the research on the effect of sous vide cooking of meat on its nutritional quality is reviewed.

scholarly journals Time Slotted Channel Hopping and ContikiMAC for IPv6 Multicast-Enabled Wireless Sensor Networks

Sensors ◽  
2021 ◽  
Vol 21 (5) ◽  
pp. 1771
Author(s):  
Eden Teshome ◽  
Diana Deac ◽  
Steffen Thielemans ◽  
Matthias Carlier ◽  
Kris Steenhaut ◽  
...  
Keyword(s):  
Energy Consumption ◽  
High Energy ◽  
Wireless Sensor ◽  
Delivery Ratio ◽  
Lossy Networks ◽  
Medium Access ◽  
Channel Hopping ◽  
Multicast Forwarding ◽  
High Energy Consumption

Smart buildings benefit from IEEE 802.15.4e time slotted channel hopping (TSCH) medium access for creating reliable and power aware wireless sensor and actuator networks (WSANs). As in these networks, sensors are supposed to communicate to each other and with actuators, IPv6 multicast forwarding is seen as a valuable means to reduce traffic. A promising approach to multicast, based on the Routing Protocol for Low Power and Lossy Networks (RPL) is Bidirectional Multicast RPL Forwarding (BMRF). This paper aimed to analyze the performance of BMRF over TSCH. The authors investigated how an adequate TSCH scheduler can help to achieve a requested quality of service (QoS). A theoretical model for the delay and energy consumption of BMRF over TSCH is presented. Next, BMRF’s link layer (LL) unicast and LL broadcast forwarding modes were analyzed on restricted and realistic topologies. On topologies with increased interference, BMRF’s LL broadcast on top of TSCH causes high energy consumption, mainly because of the amount of energy needed to run the schedule, but it significantly improves packet delivery ratio and delay compared to ContikiMAC under the same conditions. In most cases, the LL unicast was found to outperform the LL broadcast, but the latter can be beneficial to certain applications, especially those sensitive to delays.

scholarly journals Effect of Heat Treatment by the Sous-Vide Method on the Quality of Poultry Meat

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1610
Author(s):  
Wiesław Przybylski ◽  
Danuta Jaworska ◽  
Katarzyna Kajak-Siemaszko ◽  
Piotr Sałek ◽  
Kacper Pakuła
Keyword(s):  
Heat Treatment ◽  
Sensory Quality ◽  
Treatment Method ◽  
Poultry Meat ◽  
Chicken Breast ◽  
Breast Meat ◽  
Sous Vide ◽  
The Impact ◽  
Cooked Meat

An increase in the consumption of poultry meat has been observed due to its availability, nutritional value, and delicate flavor. These characteristics make it possible to prepare, with the use of spices and other additives, many different dishes and products for increasingly demanding consumers. The sous-vide technique is increasingly being used to give new sensory attributes to dishes in gastronomy. The study aimed to assess the impact of the heat treatment method, i.e., the sous-vide method, as compared to traditional cooking, on the sensory quality of poultry meat, as well as the efficiency of the process with regard to technological quality. The cooking yield with the sous-vide method of processing poultry meat was higher than with the traditional method of cooking in water (88.5% vs. 71.0%, respectively). The meat was also found to be redder (a* = 254 vs. 074) and less yellow (b* = 1512 vs. 1649), as well as more tender. The sensory quality of chicken breast meat obtained by the sous-vide method was higher in terms of attributes such as color tone, tenderness, juiciness, and overall quality. At the same time, it was lower in terms of the odor of cooked meat and the flavor of cooked meat as compared to meat subjected to traditional cooking.

scholarly journals Evaluation of nutritional value and microbiological safety in commercial dog food

2021 ◽  
Author(s):  
Katarzyna Kazimierska ◽  
Wioletta Biel ◽  
Robert Witkowicz ◽  
Jolanta Karakulska ◽  
Xymena Stachurska
Keyword(s):  
Nutritional Value ◽  
Microbiological Quality ◽  
Microbial Count ◽  
Pet Food ◽  
Microbiological Safety ◽  
Dog Food ◽  
Number Of Microorganisms ◽  
Contaminated Food ◽  
Dry Food

AbstractIn addition to properly balancing nutritional value in accordance with the needs of a dog, estimating the microbiological quality of dog food is crucial in providing healthy and safe foods. The aim of this study was to examine the quality of dry food for adult dogs, with particular reference to: (1) evaluating the nutritional value and compliance with nutritional guidelines for dogs, (2) comparing the nutritional value of dog foods, with particular emphasis on the division into cereal and cereal-free foods, and (3) evaluating their microbiological safety. All thirty-six evaluated dry dog foods met the minimum European Pet Food Industry FEDIAF requirement for total protein and fat content. The total aerobic microbial count in the analyzed dry dog foods ranged from 2.7 × 102 to above 3.0 × 107 cfu/g. In five (14%) dog foods the presence of staphylococci was detected; however, coagulase positive Staphylococcus (CPS) was not found. Mold presence was reported in one cereal-free dog food and in six cereal foods. In none of the analyzed foods Enterobacteriaceae were found, including coliforms, Escherichia coli and Salmonella spp. Bacteria of the genus Listeria and Clostridium as well as yeasts were also not detected. In conclusion, the evaluated dry dog foods had varied microbiological quality. The detected number of microorganisms may have some implications for long-term consumption of contaminated food. The lack of European Commission standards regarding the permissible amounts of microorganisms in pet food may result in insufficient quality control of these products.

Oxygen Supply Method Using Gas-Permeable Film for Wastewater Treatment

1993 ◽  
Vol 28 (7) ◽  
pp. 243-250 ◽  
Author(s):  
Y. Suzuki ◽  
S. Miyahara ◽  
K. Takeishi
Keyword(s):  
Wastewater Treatment ◽  
Energy Consumption ◽  
Oxygen Transfer ◽  
Transfer Rate ◽  
Oxygen Supply ◽  
Oxygen Transfer Rate ◽  
High Energy ◽  
High Rate ◽  
N Removal ◽  
High Energy Consumption

Gas-permeable film can separate air and water, and at the same time, let oxygen diffuse from the air to the water through the film. An oxygen supply method using this film was investigated for the purpose of reducing energy consumption for wastewater treatment. The oxygen transfer rate was measured for the cases with or without biofilm, which proved the high rate of oxygen transfer in the case with nitrifying biofilm which performed nitrification. When the Gas-permeable film with nitrifying biofilm was applied to the treatment of wastewater, denitrifying biofilm formed on the nitrifying biofilm, and simultaneous nitrification and denitrification occurred, resulting in the high rate of organic matter and T-N removal (7 gTOC/m2/d and 4 gT-N/m2/d, respectively). However, periodic sloughing of the denitrifying biofilm was needed to keep the oxygen transfer rate high. Energy consumption of the process using the film in the form of tubes was estimated to be less than 40% of that of the activated sludge process.

scholarly journals Polymer–Lipid Pharmaceutical Nanocarriers: Innovations by New Formulations and Production Technologies

Pharmaceutics ◽  
2021 ◽  
Vol 13 (2) ◽  
pp. 198
Author(s):  
Sabrina Bochicchio ◽  
Gaetano Lamberti ◽  
Anna Angela Barba
Keyword(s):  
Energy Consumption ◽  
Membrane Permeability ◽  
High Energy ◽  
Delivery Systems ◽  
Hybrid Nanoparticles ◽  
Industrial Implementation ◽  
Production Technologies ◽  
Industrial Level ◽  
High Energy Consumption ◽  
Modern Technologies

Some issues in pharmaceutical therapies such as instability, poor membrane permeability, and bioavailability of drugs can be solved by the design of suitable delivery systems based on the combination of two pillar classes of ingredients: polymers and lipids. At the same time, modern technologies are required to overcome production limitations (low productivity, high energy consumption, expensive setup, long process times) to pass at the industrial level. In this paper, a summary of applications of polymeric and lipid materials combined as nanostructures (hybrid nanocarriers) is reported. Then, recent techniques adopted in the production of hybrid nanoparticles are discussed, highlighting limitations still present that hold back the industrial implementation.

scholarly journals High energy consumption or low economic growth?

Nature ◽  
1978 ◽  
Vol 273 (5664) ◽  
pp. 587-587
Author(s):  
L. G. BROOKES
Keyword(s):  
Economic Growth ◽  
Energy Consumption ◽  
High Energy ◽  
High Energy Consumption

scholarly journals A lightweight magnetic gripper for an aerial delivery vehicle: design and applications

ACTA IMEKO ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 61
Author(s):  
Giuseppe Sutera ◽  
Dario Calogero Guastella ◽  
Giovanni Muscato
Keyword(s):  
Energy Consumption ◽  
Permanent Magnets ◽  
High Energy ◽  
Vehicle Design ◽  
Delivery Vehicle ◽  
Delivery Service ◽  
Remote Areas ◽  
Different Types ◽  
Robot Systems ◽  
High Energy Consumption

<p>In recent years, drones have become widely used in many fields. Their vertical flight capability makes these systems suitable for carrying out a variety of tasks. In this paper, the delivery service they provide is analysed. The delivery of goods quickly and to remote areas is a relevant application scenario; however, the systems proposed in the literature use electromagnets, which affect the duration of the flight. In addition, these devices are heavy and suffer from high energy consumption, which reduces the maximum transportable payload. This study proposes a new lightweight magnetic plate composed of permanent magnets, capable of collecting and positioning any object as long as it has a ferromagnetic surface on the top. This plate was developed for the Mohamed Bin Zayed International Robotics Challenge 2020, an international robotics competition for multi-robot systems. Challenge two of this competition required a drone capable of picking up different types of bricks and assembling them to build a wall according to an assigned pattern. The bricks were of different colours and sizes, with weights ranging from 1 to 2 kg. In light of this, it was concluded that weight was the most relevant specification to consider in drone design.</p>

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