Hybrid Oven Research Articles

Experimental and numerical investigation of a hybrid solar thermal-electric powered cooking oven

The rapid development in technology and changing food habits have drastically altered the cooking method in recent years. Electric ovens are dominating the cooking sector in bakeries, restaurants, and domestic cooking. India holds the second position in terms of revenue generated by the sales of cookers and ovens. The electrical energy requirements are also adding up with electricity-based cooking. In addition, solar energy-dependent solar cooking appliances are available in the market, but they come with their own set of merits and demerits. This paper discusses the new concept and development of an Electric-Solar hybrid cooking appliance. The implemented control mechanism in the fully-featured hybrid OTG (Oven, Toaster, & Griller) oven shows the simplicity and ease of using solar energy in conjunction with electrical energy. The experimental and numerical results show that the temperature distribution inside an electric-solar hybrid oven saves energy up to 51% and takes much less cooking time than electric ovens and solar cooking appliances when operating in hybrid mode. The STEPCO (Solar Thermal-Electric Powered Cooking Oven) oven has demonstrated potential for a relatively quick return on investment, with a payback period of around 2.3 years in hybrid mode and 3.7 years in solar mode. Experimental testing has shown that the hybrid mode of the STEPCO oven achieves an impressive efficiency of 63%, which is significantly higher than that of the electric and solar modes, which are only 35% and 4.0%, respectively. Additionally, the STEPCO oven has the environmental benefit of emitting very little CO2 during the cooking process when used in hybrid mode and zero CO2 emissions when used in solar mode.

Development of a clinical microarray system for genetic analysis screening

ObjectivesResearch on the relationship between diseases and genes and the advancement of genetic analysis technologies have made genetic testing in medical care possible. There are various methods for genetic testing, including PCR-based methods and next-generation sequencing; however, screening tests in clinical laboratories are becoming more diverse; therefore, novel measurement systems and equipment are required to meet the needs of each situation. In this study, we aimed to develop a novel microarray-based genetic analysis system that uses a Peltier element to overcome the issues of conventional microarrays, such as the long measurement time and high cost. MethodsWe constructed a microarray system to detect the UDP-glucuronosyltransferase gene polymorphisms UGT1A1*6 and UGT1A1*28 in patients eligible for irinotecan hydrochloride treatment for use in clinical laboratories. To evaluate the performance of the system, the hybridization temperature and reaction time were determined, and the results were compared with those obtained using a conventional hybridization oven. ResultsThe hybridization temperature reached its target in 1/27th of the time required by the conventional system. We assessed 111 human clinical samples and found that our results agreed with those obtained using existing methods. The total time for the newly developed device was reduced by 85 min compared to that for existing methods, as the automated DNA microarray eliminates the time that existing methods spend on manual operation. ConclusionsThe surface treatment technology used in our system enables high-density and strong DNA fixation, allowing the construction of a measurement system suitable for clinical applications.

Protecting COVID-19 Vaccine Transportation and Storage from Analog Cybersecurity Threats

Protecting COVID-19 Vaccine Transportation and Storage from Analog Cybersecurity Threats

Kinetics of colour, chlorophyll, and ascorbic acid content in spinach baked in different types of oven

ABSTRACTSpinach was baked in steam-assisted hybrid ovens, natural and forced convection ovens, and saturated steam ovens at different temperatures and baking times. The moisture content, water activity, peroxidise activity, colour, ascorbic acid, and chlorophyll content were determined for each baking time and kinetic analysis of thermal degradation of the colour, chlorophyll, and ascorbic acid were evaluated. Degradation of green colour, total chlorophyll, and ascorbic acid in spinach leaves during the baking process was considered as first order reaction kinetics and temperature dependency of degradation was described by the Arrhenius equation. Baking in steam-assisted hybrid ovens resulted in the highest rate of reaction for both colour change and chlorophyll degradation, followed by forced convection and then natural convection ovens. The existence of steam in the baking chamber resulted in an acceleration of the baking process and better ascorbic acid retention in spinach was determined by baking in steam-assisted hybrid ovens. Degradation kinetics could allow definition of optimum baking temperatures and times in different types of ovens and shorter baking times should be preferred in steam-assisted hybrid ovens if fresh appearance (high greenness) is desired.

Drying kinetics of apricot halves in a microwave-hot air hybrid oven

Drying behavior and kinetics of apricot halves were investigated in a microwave-hot air domestic hybrid oven at 120, 150 and 180 W microwave power and 50, 60 and 70 °C air temperature. Drying operation was finished when the moisture content reached to 25% (wet basis) from 77% (w.b). Increase in microwave power and air temperature increased drying rates and reduced drying time. Only falling rate period was observed in drying of apricot halves in hybrid oven. Eleven mathematical models were used for describing the drying kinetics of apricots. Modified logistic model gave the best fitting to the experimental data. The model has never been used to explain drying behavior of any kind of food materials up to now. Fick’s second law was used for determination of both effective moisture diffusivity and thermal diffusivity values. Activation energy values of dried apricots were calculated from Arrhenius equation. Those that obtained from effective moisture diffusivity, thermal diffusivity and drying rate constant values ranged from 31.10 to 39.4 kJ/mol, 29.56 to 35.19 kJ/mol, and 26.02 to 32.36 kJ/mol, respectively.

Ultrasonication as pretreatment for drying of tomato slices in a hot air–microwave hybrid oven

ABSTRACTThis study aims to investigate the effect of ultrasonic pretreatment on drying time and quality properties of tomato slices dried by microwave combined with hot air at 60°C. The influence of ultrasound pretreatment (0, 20, and 40 min) and microwave power (120, 150, and 180 W) on drying time, color, total phenolic content, lycopene, vitamin C, and rehydration capacity of dried slices of tomato was studied. Results showed that as the microwave power level increased, drying time decreased significantly (about 46.4%). Ultrasound pretreatment decreased the drying time by 7.38% only at 120 W microwave power and 40 min of pretreatment compared to those without ultrasound pretreatment at the same microwave power. Depending on drying conditions, vitamin C and lycopene contents reduced from 433.94 to 81.89 mg AA/100 g dry solids and 3920.57 to 415.40 mg/100 g dry solids, respectively. The change in total phenolic content was not severe as much as vitamin C contents. Rehydration capacity of pretreated samples was larger than nontreated samples. The color values of dried tomato slices were in the acceptable range. Both microwave power and ultrasound pretreatment affected the quality of the final product significantly.

Modelling of heat and mass transfer during cooking in steam-assisted hybrid oven

Semitendinosus muscle in a cylindrical shape was cooked in a domestic steam-assisted hybrid oven, and the simultaneous heat and mass transfer during the cooking process was modelled using commercial software COMSOL Multiphysics (version 3.5a). The temperature and moisture profiles of the product were predicted as functions of both position and time, and the predicted results were compared with the experimental ones. The surface convective heat transfer coefficient was determined experimentally using the lumped capacity method, and the surface convective mass transfer coefficient was calculated by simulation of the developed model at different temperatures. Also, the thermal conductivity of muscles was determined as a function of the temperature and moisture content by the line heat source method. The convective heat transfer coefficients were found to be in the range of 17.31–18.35 W/m2K, and the calculated surface convective mass transfer coefficients were in the range of 1.7 × 10−7-2.2 × 10−7 m/s at 180, 210 and 240 °C cooking temperatures. The predicted results for the steam-assisted hybrid cooking process agreed well with the experimental temperature and moisture profiles, and the developed model is considered to be suitable for predicting cooking times in a steam-assisted hybrid oven.

Steam Assisted Hybrid Cooking Behavior of Semitendinosus Muscle: Heterocyclic Amines Formation, Soluble Protein Degradation, Fat Retention, Surface Color, and Cooking Value

Beef (Semitendinosus muscle) was cooked in natural convection, forced convection and steam assisted hybrid oven and saturated steam oven at different oven temperatures until the geometric center of samples reached different end temperatures. Heterocyclic amine (HCA) compounds formation, soluble protein degradation kinetics, cook value, changes in fat content, surface colour and overall acceptance of cooked beef were determined. Soluble protein degradation of beef was considered as first order reaction kinetics and the reaction rate constants, k, were determined in the range of 0.014-0.052 min−1. In steam assisted hybrid oven had higher reaction rate constants compared to that of the convection ovens. The effect of cooking temperature on soluble protein degradation for natural convection, forced convection and steam assisted hybrid oven followed the Arrhenius type of equation with activation energies of 12.45, 14.57 and 60.16 kJ/mol, respectively. Lower HCAs contents, shorter cooking times, lower cook values and lower fat retention were obtained by steam assisted hybrid oven cooking. Steam assisted hybrid cooking could be considered as an alternative cooking method to obtain a healthier product without compromising the eating habits of conventional methods due to better appearance (moderate burned surface) than saturated steam oven samples and a product retaining the most of the nutritional values.

Effect of Steam-Assisted Hybrid Cooking on Textural Quality Characteristics, Cooking Loss, and Free Moisture Content of Beef

Semitendinosus muscles were cooked in a steam-assisted hybrid oven and also convection ovens at three different oven temperatures (180, 210, and 240°C) until three different end point temperatures [65°C (medium-rare), 72°C (medium), 80°C (medium-well)] were reached. Textural properties of cooked beef were investigated by the Warner Bratzler shear test and texture profile analysis. Cooking loss and free moisture content of muscle tissue was determined for each cooking condition. In addition, sensory analysis was carried out in order to compare with the instrumental results and correlations between instrumental texture parameters and sensory results. Steam-assisted hybrid oven cooking of beef resulted in a tougher texture, higher cooking loss, and lower free moisture content than convection cooking. High correlation coefficients (r2 > 0.70) were observed between instrumental texture measurements and sensory results for all ovens, especially in terms of tenderness. The free moisture content and adhesiveness values were also correlated well with juiciness (r2 > 0.70) for all oven types.

Effect of oven cooking method on formation of heterocyclic amines and quality characteristics of chicken patties: Steam-assisted hybrid oven versus convection ovens

The aim of this study was to evaluate effect of steam-assisted hybrid oven cooking method in comparison with convection ovens (natural and forced) on quality characteristics (color, hardness, cooking loss, soluble protein content, fat retention, and formation of heterocyclic aromatic amines) of chicken patties. The cooking experiments of chicken patties (n = 648) were conducted at oven temperatures of 180, 210, and 240°C until 3 different end point temperatures (75, 90, and 100°C) were reached. Steam-assisted hybrid oven cooking enabled faster cooking than convection ovens and resulted in chicken patties having lower a* and higher L* value, lower hardness, lower fat, and soluble protein content (P < 0.05), and higher cooking loss than convection ovens. Steam-assisted hybrid oven could reduce the formation of heterocyclic aromatic amines that have mutagenic and carcinogenic effects on humans.

Influence of electrical and hybrid heating on bread quality during baking.

Energy efficiency and product quality are the key factors for any food processing industry. The aim of the study was to develop energy and time efficient baking process. The hybrid heating (Infrared + Electrical) oven was designed and fabricated using two infrared lamps and electric heating coils. The developed oven can be operated in serial or combined heating modes. The standardized baking conditions were 18 min at 220°C to produce the bread from hybrid heating oven. Effect of baking with hybrid heating mode (H-1 and H-2, hybrid oven) on the quality characteristics of bread as against conventional heating mode (C-1, pilot scale oven; C-2, hybrid oven) was studied. The results showed that breads baked in hybrid heating mode (H-2) had higher moisture content (28.87%), higher volume (670 cm(3)), lower crumb firmness value (374.6 g), and overall quality score (67.0) comparable to conventional baking process (68.5). Moreover, bread baked in hybrid heating mode showed 28% reduction in baking time.

Novel DNA Chip Based on a Modified DigiTag2 Assay for High-Throughput Species Identification and Genotyping of Mycobacterium tuberculosis Complex Isolates

A multipurpose high-throughput genotyping tool for the assessment of recent epidemiological data and evolutional pattern in Mycobacterium tuberculosis complex (MTBC) clinical isolates was developed in this study. To facilitate processing, 51 highly informative single nucleotide polymorphisms (SNPs) were selected for discriminating the clinically most relevant MTBC species and genotyping M. tuberculosis into its principle genetic groups (PGGs) and SNP cluster groups (SCGs). Because of the high flexibility of the DigiTag2 assay, the identical protocol and DNA array containing the identical set of probes were applied to the highly GC-rich mycobacterial genome. The specific primers with multiplex amplification and hybridization conditions based on the DigiTag2 principle were optimized and evaluated with 14 MTBC reference strains, 4 nontuberculous mycobacteria (NTM) isolates, and 322 characterized M. tuberculosis clinical isolates. The DNA chip that was developed revealed a 99.85% call rate, a 100% conversion rate, and 99.75% reproducibility. For the accuracy rate, 98.94% of positive calls were consistent with previous molecular characterizations. Our cost-effective technology was capable of simultaneously identifying the MTBC species and the genotypes of 96 M. tuberculosis clinical isolates within 6 h using only simple instruments, such as a thermal cycler, a hybridization oven, and a DNA chip scanner, and less technician skill was required than for other techniques. We demonstrate this approach's potential as a simple, flexible, and rapid tool for providing clearer information regarding circulating MTBC isolates.

Tips on Hybridizing, Washing, and Scanning Affymetrix Microarrays

Starting in the late 1990s, Affymetrix, Inc. produced a commercial system for hybridizing, washing, and scanning microarrays that was designed to be easy to operate and reproducible. The system used arrays packaged in a plastic cassette or chamber in which the prefabricated array was mounted and could be filled with fluid through resealable membrane ports either by hand or by an automated "fluidics station" specially designed to handle the arrays. A special rotating hybridization oven and a specially designed scanner were also required. Primarily because of automation and standardization the Affymetrix system was and still remains popular. Here, we provide a skeleton protocol with the potential pitfalls identified. It is designed to augment the protocols provided by Affymetrix.

Baking kinetics of muffins in convection and steam assisted hybrid ovens (baking kinetics of muffin…)

Effects of oven type and baking temperature on acrylamide concentration, surface browning, temperature profiles and drying rates of muffins were investigated. Muffins were baked in convection and steam assisted hybrid ovens at 145, 160 and 175°C for different baking times. For all oven types, the acrylamide concentration of muffins increased with increasing baking time and temperature (p<0.05). The formation was considered as the first order reaction kinetics except for the lowest baking temperature at natural convection and steam assisted hybrid ovens. The reaction rate constant, k was found to be in the range of 0.027–0.078 (min−1). For the forced convection oven, the effect of baking temperature on acrylamide concentration followed the Arrhenius type of equation; with activation energy of 36.35kJ/mol. The minimum drying rate was observed by the steam assisted hybrid oven, at all conditions. Steam assisted baking resulted in lower acrylamide concentration at all baking temperatures, while providing the average moisture content not significantly different.

Research of the Incubation and Hybridization Instrument with Vibration for Nanoparticles

Nanoparticles are the largest and most widely used nanomaterial in biomedical research nowadays, which are always used in solution. However, traditional techniques, such as hybridization oven are not appropriate for the incubation and hybridization of nanoparticles. Thus designing and developing an effective method and instrument for hybridization of nanoparticles is very essential to solve these present problems. This paper introduced and successfully designed a hybridization instrument, including insulated and closed chamber, temperature control system, motion control system input and output control system. The instrument can not only control temperature precisely to meet various requirements for chemical and biological molecule's incubation and hybridization on nanomaterials, but also make liquid flow slowly and shake according to a certain frequency for mixing to improve hybridization efficiency significantly. The control algorithm of temperature applied PID and fuzzy-PID, the accuracy is improved and stable. Vibration is the most obvious and advantageous feature of the instrument. Furthermore the core control system was improved whose core is C8051F060 MCU and designed into panel.

Effect of Steam Baking on Acrylamide Formation and Browning Kinetics of Cookies

Effects of baking method and temperature on surface browning and acrylamide concentration of cookies were investigated. Cookies were baked in natural and forced convection and steam-assisted hybrid ovens at 165, 180, and 195 °C and at different times. For all oven types, the acrlyamide concentration and surface color of cookies increased with increasing baking temperature. Significant correlation was observed between acrylamide formation and browning index, BI, which was calculated from Hunter L, a, and b color values, and it showed that the BI may be considered as a reliable indicator of acrylamide concentration in cookies. Acrylamide formation and browning index in cookies were considered as the first-order reaction kinetics and the reaction rate constants, k, were in the range of 0.023 to 0.077 (min(-1) ) and 0.019 to 0.063 (min(-1) ), respectively. The effect of baking temperature on surface color and acrylamide concentration followed the Arrhenius type of equation, with activation energies for acrylamide concentration as 6.87 to 27.84 kJ/mol; for BI value as 19.54 to 35.36 kJ/mol, for all oven types. Steam-assisted baking resulted in lower acrylamide concentration at 165 °C baking temperature and lower surface color for all temperatures. Steam-assisted baking is recommended as a healthy way of cooking providing the reduction of harmful compounds such as acrylamide for bakery goods, at a minimal level, while keeping the physical quality. The kinetics of acrylamide formation and browning of cookies will possibly allow definition of optimum baking temperatures and times at convectional and steam-assisted baking ovens. The kinetic model can be used by developing baking programs that can automatically control especially a new home-scale steam-assisted hybrid oven producing healthy products, for the use of domestic consumers.

ATP citrate lyase 1 (acl1) gene-based loop-mediated amplification assay for the detection of the Fusarium tricinctum species complex in pure cultures and in cereal samples

The combined data set of the acl1 and tef-1α gene sequences of 61 fungal strains assigned to Fusarium tricinctum, Fusarium avenaceum, Fusarium acuminatum, Fusarium arthrosporioides, Fusarium flocciferum and Fusarium torulosum were used to study the phylogenetic relations between taxa. F. tricinctum, F. acuminatum and F. avenaceum formed distinct clades. Members of the F. tricinctum/F. acuminatum clade fall into three well supported lineages, of which the largest includes the epitype of F. tricinctum. Loop-mediated isothermal amplification (LAMP) was used to amplify a 167bp portion of the acl1 gene in F. tricinctum (Corda) Saccardo. DNA amplification was detected in-tube by indirect calcein fluorescence under black light after 60min of incubation at 65.5°C. The assay had a detection limit of 0.95pg of purified genomic DNA of F. tricinctum CBS 410.86 per reaction, corresponding to ca. 18 genomic copies of the acl1 gene. Specificity of the assay was tested using purified DNA from 67 species and subspecies of Fusarium as well as 50 species comprising 22 genera of other filamentous fungi and yeasts. The assay detected 21 of the 23 F. tricinctum strains tested. Cross reactivity was observed with eight out of 13 strains in F. acuminatum but with none of 17 F. avenaceum strains tested. Specificity was further confirmed by conventional PCR with primers designed from the same gene. Detection of F. tricinctum from culture scrapings directly added to the reaction master mix, in DNA extracts from wheat, in single barley grains or in washings of bulk grain samples are proposed as possible applications showing the suitability of the method for food analysis. Finally it was demonstrated that the LAMP reaction can be run using simple lab equipment such as a heating block, water bath, hybridization oven or household equipment, e.g. a microwave oven.

Glucocorticoids Modulate MicroRNA Expression and Processing during Lymphocyte Apoptosis

Glucocorticoids modulate immune development and function through the induction of lymphocyte apoptosis via mechanisms requiring alterations in gene expression. Recently, short, noncoding, microRNAs have been identified as key regulators of lymphocyte function; however, it is unknown whether glucocorticoids regulate noncoding microRNAs and whether this regulation contributes to lymphocyte apoptosis. We now show by both microarray and deep sequencing analysis that microRNAs are substantially repressed during glucocorticoid-induced apoptosis of primary rat thymocytes. Mechanistic studies revealed that primary microRNA transcripts were not repressed, whereas the expression of the key microRNA processing enzymes: Dicer, Drosha, and DGCR8/Pasha, were significantly reduced at both the mRNA and protein levels during glucocorticoid-induced apoptosis. To delineate the role of Dicer depletion and microRNA repression in apoptosis, we silenced Dicer expression in two human leukemic cell lines and demonstrated that Dicer depletion significantly enhanced glucocorticoid-induced apoptosis in both model systems. Finally, in vitro and in vivo overexpression of the conserved miR-17-92 polycistron, which was repressed significantly by dexamethasone treatment in both our microarray and deep sequencing studies, blunted glucocorticoid-induced apoptosis. These studies provide evidence of altered post-transcriptional microRNA expression and the repression of the microRNA bioprocessing pathway during glucocorticoid-induced apoptosis of lymphocytes, suggesting a role for microRNA processors and specific microRNAs in cell life/death decisions.

The Constitutively Active Orphan G-protein-coupled Receptor GPR39 Protects from Cell Death by Increasing Secretion of Pigment Epithelium-derived Growth Factor

GPR39 is a constitutively active orphan G-protein-coupled receptor capable of increasing serum response element-mediated transcription. We found GPR39 to be up-regulated in a hippocampal cell line resistant against diverse stimulators of cell death and show that its overexpression protects against oxidative and endoplasmic reticulum stress, as well as against direct activation of the caspase cascade by Bax overexpression. In contrast, silencing GPR39 rendered cells more susceptible to cell death. An array analysis of transcripts induced by GPR39 revealed up-regulation of RGS16 (inhibitor of G-protein signaling 16), which suggested coupling to Galpha(13) and induction of serum response element-mediated transcription by the small GTPase RhoA. In line with this, co-expression of GPR39 with RGS16, dominant-negative RhoA, or serum response factor abolished cell protection, whereas overexpression of the serum response factor protected from cell death. Further downstream the signaling cascade, GPR39 overexpression leads to increased secretion of the cytoprotective pigment epithelium-derived growth factor (PEDF). Medium conditioned by cells overexpressing GPR39 contained 4-fold more PEDF, and when stripped off it lost most but not all of its protective properties. We conclude that GPR39 is a novel inhibitor of cell death, which might represent a therapeutic target with implications for processes involving apoptosis and endoplasmic reticulum stress like cancer, ischemia/reperfusion injury, and neurodegenerative disease.

Molecular and Functional Analyses of a Novel Class I Secretory Nuclease from the Human Pathogen, Leishmania donovani

The primitive protozoan pathogen of humans, Leishmania donovani, resides and multiplies in highly restricted micro-environments within their hosts (i.e. as promastigotes in the gut lumen of their sandfly vectors and as amastigotes in the phagolysosomal compartments of infected mammalian macrophages). Like other trypanosomatid parasites, they are purine auxotrophs (i.e. lack the ability to synthesize purines de novo) and therefore are totally dependent upon salvaging these essential nutrients from their hosts. In that context, in this study we identified a unique 35-kDa, dithiothreitol-sensitive nuclease and showed that it was constitutively released/secreted by both promastigote and amastigote developmental forms of this parasite. By using several different molecular approaches, we identified and characterized the structure of LdNuc(s), a gene that encodes this new 35-kDa class I nuclease family member in these organisms. Homologous episomal expression of an epitope-tagged LdNuc(s) chimeric construct was used in conjunction with an anti-LdNuc(s) peptide antibody to delineate the functional and biochemical properties of this unique 35-kDa parasite released/secreted enzyme. Results of coupled immunoprecipitation-enzyme activity analyses demonstrated that this "secretory" enzyme could hydrolyze a variety of synthetic polynucleotides as well as several natural nucleic acid substrates, including RNA and single- and double-stranded DNA. Based on these cumulative observations, we hypothesize that within the micro-environments of its host, this leishmanial "secretory" nuclease could function at a distance away from the parasite to harness (i.e. hydrolyze/access) host-derived nucleic acids to satisfy the essential purine requirements of these organisms. Thus, this enzyme might play an important role(s) in facilitating the survival, growth, and development of this important human pathogen.