Higher Consistency Index Research Articles

The Use of High-Protein Preparations in Ice Cream Production

The aim of this study was to evaluate the applicability of high-protein preparations in the production of ice cream. Ice cream for the experiment was produced with the addition of the following high-protein preparations: micellar casein concentrate (CN) obtained from skimmed milk, buttermilk protein concentrate (BMP), whey protein concentrate (WPC) with 80% protein content, and skimmed milk powder (SMP) as the control sample. The ice cream mix (composition, colour, and consistency index) and the ice cream (overrun, melting rate, hardness, and sensory attributes) were analysed in this study. The addition of high-protein preparations increased the protein content of the ice cream mix, thus modifying selected properties of the mix and the produced ice cream. Mixes fortified with high-protein preparations were characterised by a higher consistency index (maximum values for WPC) and larger particle size (maximum values for CN) than those of the control sample. The whiteness index was lower in high-protein ice cream mixes than in the control sample. Depending on the type of preparation added to the ice cream mix, the resulting ice cream differed in hardness (hardness was highest in samples containing WPC, 276.54 N), overrun (lowest in samples containing WPC, 52.40%), and melting rate (lowest in samples containing BMP and highest in samples containing WPC, 0.24 g/min). High-protein preparations did not induce significant changes in ice cream palatability, except for ice cream fortified with WPC, which scored lower in the sensory analysis due to lower fluffiness, higher brittleness, and sour aroma and taste.

Artificial Intelligence Based Hybrid ASFO-ESVM for Load Demand Prediction in Micro Grid Energy Management

Predicting load demand is relevant when used in microgrid energy management systems to address issues such as nonlinear and dynamic consumption data. In this research, the author presents a fusion of Adaptive Sunflower Optimization (ASFO) and Enhanced Support Vector Machine (ESVM) methods to predict the load demand in micro grid environment. The ASFO algorithm enhances the efficiency of the ESVM through a fine-tuning meta-heuristic algorithm based on the sunflower natural organisms. This integration of ASFO and ESVM eliminates many of the drawbacks associated with the basic performance of the task, namely low speed of convergence, overtraining, and the presence of local minima in choosing the parameters. Some of the general parameters used in training and validating the model include load and meteorological data features involving, weather, temporal, load histories are the main contributors in the analysis. Comparisons with other ML algorithm ‘shave been made in respect of relative performance against established methods, such as Random Forest (RF) and Particle Swarm Optimization based with ESVM (PSO-ESVM). The findings infer that lower values of Mean Absolute Percentage Error (MAPE) and Symmetric Mean Absolute Percentage Error (SMAPE) and higher consistency index (d) are yielded by the proposed hybrid ASFO-ESVM model. For instance, even on working days of the week, the precision of the load forecasts was higher with the hybrid model than with the other options. The outcomes do prove that the proposed ASFO-ESVM model is very reliable and precise in its concerning aspect of load demand forecasting as it can be seen in the results obtained for different situations. Relatively, this work estimates a cost effective and feasible method for micro grid energy predictions which can enhance decisions in matters concerning power production, distribution, and control of energy. The study shows how these techniques are relevant towards the complexity and dynamism of the contemporary energy systems.

Psychometric evaluation of the elderly mobility scale in Indonesia.

The Elderly Mobility Scale (EMS) is widely used to identify mobility limitations in older adults, though it has not been validated in Indonesia. To evaluate the reliability and validity of the Indonesian version of the EMS (EMS-I). A cross-sectional design involving 230 older adults in South Tangerang City, Indonesia, was used. The EMS was translated and culturally adapted following a multistage process. Psychometric testing included content validity, exploratory, and confirmatory factor analysis. The participants had a mean age of 70, with 65.7 % female. Results demonstrated high internal consistency (Cronbach's alpha = .942) and item content validity index (I-CVI > .75). Exploratory factor analysis confirmed a unidimensional structure, with confirmatory factor analysis supporting a good model fit. The EMS-I shows high reliability and validity, enabling healthcare professionals to monitor mobility status and facilitate targeted interventions for enhancing well-being in community-dwelling older adults in Indonesia.

Confirmatory validation of the transgender health care humanization scale

BackgroundDespite the critical importance of humanized healthcare for transgender individuals, no existing measures specifically assess care humanization for this population. The Transgender Health Care Humanization Scale (THcH Scale) was developed to address this gap, yet it initially lacked confirmatory validation. This study validates the Transgender THcH scale for evaluating healthcare providers’ sensitivity towards transgender patients.MethodsThis study involved 443 healthcare professionals and students from a public university and associated hospital. Participants were divided randomly into two groups for Exploratory Factor Analysis (EFA) and Confirmatory Factor Analysis (CFA). Using the Kaiser-Meyer-Olkin Measure of Sampling Adequacy and Bartlett’s Test of Sphericity, EFA confirmed data suitability for factor analysis. Factors were identified using parallel analysis with an oblique Promax rotation to allow for inter-factor correlations. The internal consistency of the factors was assessed using Cronbach’s alpha. CFA was performed using Maximum Likelihood estimation, with goodness-of-fit evaluated by multiple indices. The THcH Scale’s divergent validity was assessed through Spearman’s correlation analysis with the Duke University Religion Index (DUREL).ResultsExploratory and Confirmatory Factor Analyses confirmed the scale’s two-factor structure with excellent psychometric properties, including high internal consistency (Cronbach’s alpha > 0.8) and good fit indices (χ²/df = 1.74, CFI = 0.972, TLI = 0.964, GFI = 0.989, RMSEA = 0.069, SRMR = 0.043). Divergent validity was established through moderate correlations with the DUREL index.ConclusionsThe THcH scale is a reliable and valid tool for promoting sensitivity and awareness among healthcare professionals, thereby enhancing healthcare access and quality for the transgender population. Further research should expand its application to primary care and diverse populations and settings.

Development of the Attitude Scale for Wasteful Behaviors Towards Nurses and Examination of Its Psychometric Properties

Objective: This study aims to develop the "Nurses’ Wasteful Behaviors Attitude Scale" as a new measurement tool to evaluate the attitudes of nurses’ wasteful behaviors. Methods: In the final phase of this three-phase study, a comprehensive literature review was conducted to create a new item pool of 52 items to minimize potential biases in the scale items and to communicate effectively with nursing professionals. Following the content validity results, a 50-item scale draft was obtained. Data were obtained online from 500 nurses between February and September 2023. Results: The content validity index of the scale stands at 0.96. Following the exploratory factor analysis, it was determined that the scale comprises 30 items distributed across five sub-dimensions, which collectively account for 58.17% of the total variance. Moreover, the Cronbach's alpha coefficient yielded a value of .93. Conclusion: The scale has high internal consistency, time invariance, and high fit indices. This scale can help take initiatives to prevent wasteful behaviors in the hospitals and ensure sustainability.

Emulsion filled gels based on inulin and dry-fractionated pulse proteins to produce low-fat baked goods

The study evaluated the rheological properties and volatile profile of emulsion filled gels (EFG) composed of inulin, dry-fractionated proteins of red lentil (RL) and black chickpea (BC), and containing three percentages of sunflower seed oil (5%, 10% and 15%). The EFG were then used as fat replacers in the formulation of low-fat brioches. The EFG showed shear thinning behavior, and the EFG containing 15% oil was found to have the highest consistency index. EFG viscosity and viscoelasticity were significantly affected by RL and BC, oil concentration and storage (4 °C for 24 h). EFG made using BC was selected for vegan brioche production due to its lower concentration of undesirable volatile compounds linked to pulse flavor. All the vegan brioches obtained met the criteria for labeling as “low-fat” (Regulation (EC) No 1924/2006). The use of EFG reduced total porosity and pore connectivity but increased hardness and chewiness. The brioche made with EFG containing 15% oil had the lowest levels of hardness and chewiness, and was most similar to the control in its volatile profile and typical brioche odor. These results indicate that EFG containing 15% oil has the potential to replace fat in the production of vegan brioches.

Comparison of variable extraction methods using surface field data and its key influencing factors: A case study on aboveground biomass of Pinus densata forest using the original bands and vegetation indices of Landsat 8

Insufficient sample data is a challenge when estimating forest aboveground biomass (AGB) using large-scale remote sensing. Extracting remote sensing information from sub-compartments could rectify such defects, but the corresponding method, its accuracy, and influencing factors still need to be clarified. We combined Landsat 8 data with a Pinus densata forest sub-compartment to extract remote sensing information that matched the sample plots. Six sub-compartment based methods, including the centroid point extraction method, and the minimum, mean, maximum, majority, and median statistic extraction methods were used to extract sub-compartment remote sensing information and compare the differences between each method and the true values. For each method, structural equation modelling (SEM) was used to explore the effect of sub-compartment topography, shape, and forest stand factors on the extraction error. Mean statistic was the best extraction method, with the highest consistency index, and the lowest mean relative error, between the extracted and true values. All three factors affected extraction accuracy, with forest stand being the dominant one. When sub-compartment data are sufficient, but sample plots are insufficient, it is an effective extrapolation method for large-scale AGB estimation.

Unravelling the relationships between wheat dough extensional properties, gluten network and water distribution

Wheat flour doughs were prepared from four commercial wheat flours at different mixing times and hydration levels in order to obtain variations in their rheological properties and gluten network structure. Their rheological behavior was assessed by Dynamic Mechanical Analysis (DMA) for their viscoelastic properties and by Lubricated Squeezing Flow (LSF) for their extensional properties. Gluten network structure was determined by quantitative analysis of confocal microscopy (CLSM) images. Among the rheological properties, the consistency index (k) derived from the extensional viscosity and the elastic modulus ratio (E′Max/E′Min) varied between 10 and 42 kPa.sn, and 4 and 26, respectively. They were found to be consistently linked to the gluten network structure. This structure was primarily described by the morphological descriptor, “protein width”, which defines the thickness of protein strands, the average value of which varied between 1.7 and 2.5 μm. Both rheological properties and morphological criteria were significantly influenced by dough hydration rather than by mixing time, whereas the flour characteristics did not play a major role. Interpretation of these results, supported by previous 1H time domain nuclear magnetic resonance (TD-NMR) results concerning water distribution profiles, showed that an optimal dough is defined by a high dough consistency index (k) and a highly cross-linked gluten network (low E'Max/E'Min ratio), presenting thin protein strands.

Spectra Prediction for WLEDs with High TLCI

White light-emitting diodes (WLEDs) with a high television lighting consistency index (TLCI) are becoming popular in stadium, studio, and stage lighting, but they are hard to empirically manufacture because they exploit the response of a camera rather than that of the human eye. In this study, blue chips with green and red phosphors were used to build high-TLCI WLEDs, and a spectral prediction model for WLEDs used for calculating the TLCI was established. The model considers the reabsorption and re-emission of phosphors and spectral shift. To validate the model, WLEDs with a TLCI greater than 90, from 3000 K to 7000 K, were predicted and packaged. The maximum difference in the TLCI between the measured and predicted model values is approximately 1.93%. The spectral prediction model proposed in this study is expected to provide a helpful guideline for building high-TLCI WLEDs.

Influence of pH and ionic strength on the bulk and interfacial rheology and technofunctional properties of hazelnut meal protein isolate

The functional, bulk, and interfacial shear rheological properties of hazelnut protein isolate were studied at different pH values between 3.0 and 8.0 and ionic strength levels between 0.0 and 1.0 M. The results showed that pH significantly affected protein solubility, emulsion properties, water and oil holding capacities, foam stability, surface hydrophobicity, and free -SH groups. The highest surface hydrophobicity, free -SH groups, and better functional properties were observed at pH 8.0. Protein solubility also increased with increasing ionic strength up to 0.6 M. The emulsion and foam stability of hazelnut protein isolate showed similar changes with protein solubility. The flow behavior of hazelnut protein suspensions was found to be shear thinning with the highest consistency index at pH 3.0 and the lowest at pH 6.0, however, the ionic strength did not significantly affect the consistency coefficient but did cause a significant change in the flow behavior index, with the lowest value observed at 0.6 M. The best gel structure in hazelnut proteins was observed at pH 3.0 and 4.0. The addition of ions at 0.4 and 0.6 M concentrations resulted in an improved viscoelastic character. The hazelnut protein isolate was also found to form solid-like viscoelastic layers at both air-water and oil-water interfaces, with the interfacial adsorption behavior affected by both pH and ionic strength. Overall, these results suggest that pH and ionic strength have significant effects on the functional and rheological properties of hazelnut protein isolate, which may have the potential as an auxiliary substance in food systems.

A prognostic nomogram based on risk assessment for invasive micropapillary carcinoma of the breast after surgery.

Invasive micropapillary carcinoma (IMPC) is one of the rare subtypes of breast cancer. This study aimed to explore a predictive nomogram model for IMPC prognosis. A total of 1855 IMPC patients diagnosed after surgery between 2004 and 2014 were identified from the Surveillance, Epidemiology and End Results (SEER) database to build and validate nomogram. A nomogram was created based on univariate and multivariate Cox proportional hazards regression analysis. Receiver operating characteristic (ROC) curves were used to demonstrate the accuracy of the prognostic model. Decision curve analysis (DCA) was performed to evaluate the safety of the model in the range of clinical applications, while calibration curves were used to validate the prediction consistency. Cox regression analysis indicated that age ≥62 at diagnosis, negative ER status, and tumor stage were considered adverse independent factors for overall survival (OS), while patients who were married, white or of other races, received chemotherapy or radiotherapy, had a better postoperative prognosis. The nomogram accurately predicted OS with high internal and external validation consistency index (C index) (0.756 and 0.742, respectively). The areas under the ROC curve (AUCs) of the training group were 0.787, 0.774 and 0.764 for 3, 5 and 10 years, respectively, while those of the validation group were 0.756, 0.766 and 0.762, respectively. The results of both DCA and calibration curves demonstrated the good performance of the model. A nomogram for IMPC of the breast patients after surgery was developed to estimate 3, 5 and 10 years-OS based on independent risk factors. This model has good accuracy and consistency in predicting prognosis and has clinical application value.

Rheological and tribological characterization of herbal sweet sauce with different stabilizing systems

ABSTRACT Rheological and tribological analyses were compared between two polysaccharide-based stabilizing systems (xanthan gum and corn syrup) of a traditional herbal sweet sauce. Imitative testing showed that XG sauces have a greater surface stickiness but lower stringiness than CS sauces. Oscillatory (O) shear tests showed that XG sauce exhibited greater gel strength and elasticity. Between the frequency range 100.0–0.1 rad/s, both sauces showed weak gel characteristics and long-term stability to sedimentation. In rotational (R) shear tests, both sauces displayed the shear-thinning flow behavior. The XG sauce had a higher consistency index (K) and a slightly lower flow behavior index (n). In time-dependent O/R/O measurements, XG sauce showed a lower viscosity under high shear but higher regeneration after 40 s; structural elasticity was comparable under low shear. Type of stabilizing system affected boundary and hydrodynamic lubrication regimes; CS sauce showed greater potential to lower the friction between interacting surfaces.

Protective effect of surfactant modified phytosterol oleogels on loaded curcumin.

Oleogels represent one of the most important carriers for the delivery of lipophilic nutraceuticals. Phytosterols (PS), plant-derived natural sterol compounds, are preferred for oleogel preparation due to their self-assembly properties and health function. However, the relationship between the physical properties of PS-based oleogels and the chemical stability of loaded bioactive compounds is still unclear. The influence of lecithin (LC) and glycerol monostearate (GMS) on the physical properties of PS-based oleogels made of liquid coconut oil and the stability of curcumin as a model bioactive loaded in the oleogels was investigated. Results showed that the flow consistency index was much higher for GMS-containing oleogels than that for LC-containing oleogels. The optical microscopy and X-ray scattering analysis showed that the addition of GMS in the PS oleogels promoted the formation of a crystal mixture with different crystal polymorph structures, whereas LC addition promoted the formation of needle-like crystals of PS. Using curcumin as a model lipophilic nutraceutical, the GMS-enriched PS oleogels with high crystallinity and flow consistency index exhibited a good retention ratio and scavenging activity of the loaded curcumin when stored at room temperature. This study shows that enhancing the firmness of oleogels made from PS and liquid coconut oil is beneficial to the retention and chemical stability of a loaded bioactive (curcumin). The findings of the study will boost the development of PS-based oleogel formulations for lipophilic nutraceutical delivery. © 2022 Society of Chemical Industry.

Pregelatinized Drum-Dried Wheat Starch of Different Swelling Behavior as Clean Label Oil Replacer in Oil-in-Water Emulsions.

Drum-drying results in pregelatinized starch with relatively low starch fragmentation and a great ability to absorb water and swell at room temperature. However, the effect of the degree of cold particle swelling and the thickening potential of drum-dried starch on its suitability as oil replacer in low-fat oil-in-water emulsions has received little attention. In this work, the potential of three pregelatinized drum-dried starches with almost identical molecular structure (as measured by size exclusion chromatography) and Water Binding Capacity (WBC), but different swelling behavior, was investigated to replace up to 60% oil in a mayonnaise-like emulsion system. The microstructure, stability, and rheology of the oil-in-water emulsions were noticeably affected by the substitution of oil with a pregelatinized drum-dried starch paste. Specifically, reduced-fat emulsions presented smaller droplet-size, a higher consistency index and increased emulsion stability, especially against freeze-thaw cycles, compared to the control full-fat mayonnaise. Importantly, the differences in cold swelling behavior (rather than simply assessing WBC) greatly influenced the consistency index and stability of low-fat emulsions, and results showed that drum-dried starch particles with high swelling potential perform better as oil replacers.

Analytic hierarchical process with stochastic uncertainty: A case study of governmental audits in China

Techniques for collecting preferences in the framework of analytical hierarchy process (AHP) have been widely developed. But the resultant uncertainty has not been paid sufficient attention. A stochastic AHP is proposed based on theoretical development. The development is driven by a practical case regarding the evaluations in China’s governmental audits, in which the collected opinions are with high uncertainty degrees and low consistency indices. First of all, the proposed process measures uncertainty degrees within the pair-wise comparisons based on their variances, checks the uncertainty degrees of a stochastic comparison matrix (SCM) based on random uncertainty degrees. For uncertainty reduction, an algorithm is proposed to re-estimate the probabilistic distributions of the entries whose uncertainty degrees are not acceptable. Then, the consistency of a SCM is measured by its similarity to an ideal comparison matrix. Priority vector of a set of SCMs is then obtained by programming models which maximize the consistency indices. Quantitative comparisons clarify that the proposed process is supported by interesting theoretical properties, provides admissible results due to the consideration of uncertainties, outputs interpretable results which could be easily understood and accepted by experts.

The Impact of Different Arrangements of Molecular Chains in Terms of Low and High Shear Rate's Viscosities on Heat and Mass Flow of Nonnewtonian Shear thinning Fluids.

Non-newtonian fluids, especially shear thinning fluids, have several applications in the polymer industry, food industry, and even everyday life. The viscosity of shear thinning fluids is decreased by two or three orders of magnitude due to the alignment of the molecules in order when the shear rate is increased, and it cannot be ignored in the case of polymer processing and lubrication problems. So, the effects of viscosities at the low and high shear rates on the heat and mass boundary layer flow of shear thinning fluid over moving belts are investigated in this study. For this purpose the generalized Carreau model of viscosity relate to shear rate is used in the momentum equation. The Carreau model contains the five parameters: low shear rate viscosity, high shear rate viscosity, viscosity curvature, consistency index, and flow behavior index. For the heat flow, the expression of the thermal conductivity model similar to the viscosity equation due to the non-Newtonian nature of the fluid is used in the energy equation. On the mathematical model of the problem, boundary layer approximations are applied and then simplified by applying the similarity transformations to get the solution. The solution of the simplified equations is obtained by numerical technique RK-shooting method. The results are compared with existing results for limited cases and found good agreement. The results in the form of velocity and temperature profiles under the impact of all the viscosity's parameters are obtained and displayed in graphical form. Moreover, the boundary layer parameters such as the thickness of the regions, momentum thickness, and displacement thickness are calculated to understand the structure of the boundary layer flow of fluid. The velocity and temperature of the fluid are decreased and increased respectively by all viscosity's parameters of the model. So, the results of the boundary layer fluid flow under rheological parameters will not only help engineers to design superior chemical equipment but also help improve the economy and efficiency of the overall process.

Study on Attapulgite as Drilling Fluid Clay Additive in Persian Gulf Seawater

Drilling fluids are a vital part of every successful well construction operation. Water based fluids are used commonly due to better environmental compatibility, lower cost and easier preparation. In offshore drilling, seawater can be used as the basis of water based fluids. Salinity of seawater restricts application of some additives. For example, bentonite settles in saline environments. In this study, a synthetic water is prepared based on Persian Gulf seawater. Bentonite, pre-hydrated bentonite and attapulgite suspensions were developed based on fresh water and prepared synthetic water. Rheological and filtration properties of fluids were tested to check their performance in synthetic seawater. Results of filtration measurements showed a thick mud cake and high filtration volume in pre-hydrated bentonite fluids. In the case of attapulgite, filtration volume of suspensions in synthetic water increased comparing to suspensions in fresh water. However, filtration properties were acceptable. Study on rheological properties revealed that Herschel-Bulkley model can predict rheological properties with a good accuracy. This is the case for suspensions in both fresh and seawaters. Also it was seen that all suspension had a flow behavior index less than 1, showing their shear thinning character. By increasing clay concentrations, higher consistency index, yield stress and gel strength values were reported. At higher clay concentration a stronger three-dimensional network of clay particles in aqueous environment and consequently a stronger gel structure were formed. Overall, it can be concluded that attapulgite can be used in the saline environment of Persian Gulf seawater.

Microencapsulation with spray-chilling as an innovative strategy for probiotic low sodium requeijão cremoso processed cheese processing

The effect of sodium reduction and Lactobacillus acidophilus addition (free or microencapsulated) on the quality parameters of requeijão cremoso processed cheese was assessed for 90 days at 5 °C. Three formulations were prepared: (CONT) regular salt content and curd fusion (90 °C/2 min), (FREE) reduced salt content + free probiotic culture added after curd fusion (90 °C/2 min), and (MICRO) reduced salt content + microencapsulated probiotic culture added before curd fusion (70 °C/5 min). FREE and MICRO formulations showed increased monounsaturated and polyunsaturated fatty acid content, improved health indices (decreases in thrombogenic index and increases in desirable fatty acid index), and altered rheological properties (higher consistency index, apparent viscosity, elastic properties, and gel strength). In addition, the MICRO formulation showed higher texture sensory acceptance and probiotic counts higher than 6 log CFU/g during storage and simulated gastrointestinal conditions. Overall, microencapsulation of probiotics with spray chilling represents an innovative solution in requeijao cremoso processed cheese.

Influence of rheological characteristics on the quality of 3D printing of food pastes

In extrusion 3D printing, the rheological properties of food are critical to achieving quality printing. The aim of this study is to investigate potential correlations between the printability of food pastes and rheological characteristics. Potato and tomato puree were used as a model system. The rheological properties of mashed potatoes with the addition of potato starch and their behavior during 3D printing have been investigated. A correlation has been established between the formulation and manufacturability in 3D printing. Potato mass without starch had a low yield point, which affected the deformation and subsidence of the mass later. At the same time, the addition of 2% starch showed excellent extrudability and printability, that is, the ability to flow. Under these conditions, the printed objects had a smooth shape, good resolution, and could withstand shape over time. The object with the addition of 4% starch represented good shape retention but poor extrudability due to its high consistency index and toughness. The results obtained using tomato puree showed a linear correlation between ingredient flow stress, zero shear viscosity and corresponding print stability. The extrusion pressure required to extrude tomato paste increases linearly with increasing flow voltage. Modules of viscosity, elasticity, and zero shear rate turned out to be not linearly correlated with the extrusion force, which can be explained by the fact that these parameters reflect the rheological properties of the non-deforming state of the material, in contrast to the flow stresses.

Cheese powders as emulsifier in mayonnaise

Egg is well known to have great emulsifying properties in emulsion systems such as mayonnaise. However, egg yolk is a food allergen leading to the need for alternatives. The emulsification properties of cheese powder in mayonnaise were studied in comparison with egg yolk powder. Four percent of cheese powders were added during mayonnaise production and the resultant rheological properties, stability, and microstructure were evaluated. The cheese powders were based either on Cheddar or Camembert and powders from the latter were made with and without use of emulsifying salt. Use of cheese powder enabled development of a gel-like structure in the mayonnaise. Mayonnaise made using Cheddar cheese powder showed the highest degree of similarity to egg yolk powder in terms of rheological properties and exhibited a high consistency index (a K-value of 33.6 Pa sn) and higher stiffness (G'~2.2 kPa). On the other hand, samples with Camembert cheese powder showed decreased consistency index (a K-value of 4.1–7.3 Pa sn) and lower G'~1 kPa even if emulsifying salts were added (G'~1.6 kPa). All cheese powders ensured good fat emulsification but were less able to bind water.