Samples of H13 tool steel were produced using the LENS® laser additive manufacturing technique. Three variants of samples were produced such that during and 2 h after deposition, both the substrate and sample temperatures were maintained at 80, 180, and 350 °C. After the samples were produced, the effect of the substrate temperature on their metallurgical quality, microstructure, and mechanical properties was determined. No segregation of alloying elements was observed. The test results indicate that, depending on the temperature used, the structure of the H13 alloy is martensitic or martensitic-bainitic with a slight residual austenite content of up to 2.1%. Owing to structural changes, the obtained alloy is characterized by lower impact strength compared with conventionally produced alloys and high brittleness, particularly when using an annealing temperature of 350 °C. Isothermal annealing above the martensite start temperature results in extreme brittleness due to a partial structural transformation of martensite into bainite and probable carbide precipitation processes at the nanoscale.

An innovative technology for manufacturing prototypes with excellent surface quality and mechanical properties

This study evaluated the effects of low-dose electron beam irradiation (0, 1, 2, and 3 kGy) on storage stability and quality properties of chicken and duck breast meat. Five foodborne pathogens (Salmonella typhimurium, Listeria monocytogenes, Staphylococcus aureus, Bacillus cereus, and Escherichia coli) were inoculated into the samples and subjected to irradiation under vacuum packaging. The irradiated samples were vacuum-packed and stored at 4 °C. Microbial recovery, lipid and protein oxidation, physicochemical characteristics, and meat color were analyzed over 0, 1, and 2 weeks. A completely randomized design was used with five biological replicates (n = 5) per treatment, and each measurement was performed in triplicate (technical replicates). Electron beam treatment effectively reduced microbial counts, achieving complete inactivation of all pathogens except Bacillus cereus at 3 kGy. Irradiation resulted in significant reductions in pH and water-holding capacity (p < 0.05) while increasing thiobarbituric acid-reactive substances (TBARS) and volatile basic nitrogen (VBN) values, particularly in duck and chicken, respectively. Color parameters such as L* and b* decreased, while a*, chroma, and redness increased, with hue angle showing a decreasing trend. These changes were associated with myoglobin transformation and protein oxidation caused by irradiation-induced reactive oxygen species. Despite minor variations, proximate composition remained unaffected by irradiation. Overall, electron beam irradiation at doses up to 3 kGy effectively enhanced microbial safety without compromising nutritional quality, indicating its potential as a non-thermal preservation method for raw poultry meat products.

Abstract Lead halide perovskite nanocrystals (NCs), such as CsPbBr 3 , are promising candidates for next‐generation scintillators due to their ultrafast radiative kinetics and high emission efficiency. However, their integration in composite scintillators is limited by poor compatibility with high‐Z sensitizers, reabsorption losses at high loading, and low radiation stopping power due to their nanoscale dimensions. Here, a robust strategy is demonstrated to hybridize CsPbBr 3 NCs with hafnium oxide (HfO 2 ) nanoparticles (NPs) as transparent, high‐Z electromagnetic sensitizers. Surface oxygen dangling bonds on HfO 2 NPs are identified as the main source of perovskite degradation and it is shown that a PbBr 2 pre‐treatment effectively passivates these sites. This enables stable NC–NP hybrids, preserving optical quality and scintillation properties. Co‐synthesis in the presence of treated HfO 2 NPs suppresses NC degradation and enhances both photoluminescence efficiency and thermal robustness. The hybrids can be embedded in polymer nanocomposites via thermal radical polymerization, a process typically detrimental to perovskites. Under X‐ray excitation, HfO 2 NPs significantly enhance radioluminescence intensity without compromising the ultrafast response of CsPbBr 3 NCs, confirming efficient electromagnetic sensitization via electron cascade. This work offers a viable pathway for designing hybrid nanoscintillators with enhanced stopping power and stable optical performance for practical radiation detection technologies.

Effect of CAD/CAM milling protocols on surface topography and mechanical behavior of polycrystalline zirconia.

Some of the main factors affecting the product quality and shelf life of cheese include weight loss during storage, microbial spoilage, and structural changes in processing technology. Edible films are coating materials produced with the aim of improving quality properties and extending shelf life, and various studies have been conducted on their properties. However, research examining the effects of coatings enriched with spice-derived natural antimicrobial compounds is scarce in relation to cheese quality. In this study, edible films and spice mixtures were applied to cheese during storage, and their effects on weight loss, textural properties, and microbiological stability were investigated. Response surface methodology was used to determine the edible films and spice mixtures used in the coatings. The amounts of whey protein isolate and konjac glucomannan in the composition of edible films were found to affect water vapor permeability, elongation coefficient, and tensile strength properties; in the spice mixtures, thyme, rosemary, and red pepper were found to have antifungal effects. Based on the data obtained, it was determined that applying an edible film coating to the cheese surface reduced weight loss and improved textural properties, while applying a spice mixture coating increased microbial stability. This study demonstrates that the use of edible films supported by natural protective components could be a practically applicable, innovative, and sustainable approach to improving the properties of cheese and extending its shelf life.

Submerged Arc Welding (SAW) is a widely used welding process in heavy-duty industrial applications. Weld hardness is a critical factor influencing the mechanical properties and performance of welded joints. However, achieving optimal hardness can be challenging due to the complex interplay of process parameters. This research highlights the potential of a modified approach based on the Whale Optimization Algorithm (WOA) as a reliable optimization tool for optimizing hardness settings in a SAW process, thereby contributing to advancements in welding technology and industrial applications. The suggested method introduces several unique features: a dynamic search space adjustment mechanism to adaptively refine the search area, and the incorporation of inertia weights to balance the algorithm’s exploration and exploitation phases. These novel modifications significantly enhance the algorithm’s performance, leading to faster convergence and more precise solutions. The novelty of the proposed method lies in the introduction of a dual-phase adaptive control strategy that adjusts both the search step size and the influence of elite solutions over time. This allows the algorithm to balance global and local searching more effectively. Additionally, a parameter sensitivity feedback loop is incorporated to dynamically refine the influence of each welding parameter based on real-time performance trends, significantly enhancing the robustness and adaptability of the optimization process. To validate the effectiveness of the modified WOA, extensive experiments were conducted on a SAW machine using various welding parameters as input variables and weld hardness as the primary objective function. The modified WOA was compared with the standard WOA and other commonly used optimization algorithms (Particle Swarm Optimization). The results demonstrate that the modified WOA effectively identifies optimal hardness by selecting appropriate parameters, significantly outperforming the other algorithms, resulting in higher weld quality and stronger mechanical properties.

Sour soup, a traditional fermented specialty from Northeast China, is renowned for its distinctive aroma and various health benefits. Here, we report the probiotic properties of Lactiplantibacillus plantarum Z45—a strain isolated from sour soup broth—along with its fermentative potential in sour soup production. This strain is suitable for food fermentation due to its absence of biogenic amine production and non-hemolytic activity. It exhibited strong tolerance to simulated gastrointestinal conditions and demonstrated high adherence capability to Caco-2 cells. Additionally, the strain displayed antioxidant and antimicrobial activities. Whole-genome sequencing revealed that Z45 carries no virulence or antibiotic resistance genes. It also harbors multiple carbohydrate-active enzymes and a complete folate biosynthesis pathway, alongside genes associated with stress response, antioxidant activity, and adhesion. Subsequently, Z45 was employed as a starter culture for sour soup fermentation, and its effects on the physicochemical and sensory properties of the product were evaluated. The results indicated that fermentation with Z45 did not alter the physicochemical properties of sour soup but significantly enhanced its sensory attributes. Compared to spontaneous fermentation, Z45-fermented sour soup showed reduced levels of harmful biogenic amines, improved flavor and overall sensory quality, notable enrichment of Lactobacillus and Oscillospirales in the microbial community, and upregulation of beneficial metabolites such as flavonoids and glycerophosphocholine. In summary, Lactiplantibacillus plantarum Z45 is safe, demonstrates probiotic potential, and holds promise for improving the quality and functional properties of fermented foods.

Co-fermentation of Xuxiang kiwifruit juice by Lacticaseibacillus paracasei with other lactic acid bacteria: impacts on quality properties, nutrients, volatiles, and in vitro antioxidant activities

Clean-label preservation of beef patties remains challenging due to rapid oxidative and microbiological spoilage during refrigeration. Incorporating Salicornia extract yielded clear, dose-dependent quality gains over 15 days at 4 ± 1 °C. Relative to the control, 1.5% Salicornia lowered secondary lipid oxidation by 42% (TBARS: 1.15 vs. 1.98 mg MDA/kg) and primary oxidation by 33% (PV: 3.30 vs. 4.95 meq O2/kg), while maintaining a substantially higher antioxidant status (TPC: 20.6 vs. 6.8 mg GAE/100 g; DPPH: 45.8% vs. 14.5%). Microbiological loads were attenuated (SPC: 4.88 vs. 6.20 log CFU/g; psychrotrophs: 1.46 vs. 2.00 log CFU/g; yeasts/molds: 1.44 vs. 1.74 log CFU/g), accompanied by moderated physicochemical drift (pH: 6.16 vs. 5.86; a_w: 0.847 vs. 0.828). Color retention was markedly improved, with higher redness and lower overall discoloration (a*: 13.6 vs. 9.8; ΔE*: 3.96 vs. 9.13). The 1.0% treatment showed intermediate benefits, indicating a robust dose response. Collectively, these outcomes demonstrate that 1.0–1.5% Salicornia delivers multifaceted protection, limiting lipid oxidation, curbing microbial growth, preserving color, and stabilizing matrix attributes, thereby extending the refrigerated shelf-life of beef patties and supporting clean-label reformulation, particularly when combined with oxygen-limiting packaging.

The present study demonstrates the roller burnishing process of aluminum alloy 6061-T6 by using a combination of aluminum oxide and vegetable oil as a lubricant. Machining parameters were explored, varying speed (v) (range 100–300 rpm), feed (f) (range 0.1–0.3 mm), and number of passes (nop) (range 1 to 3). However, performance was measured in terms of surface roughness, microhardness, and roundness. According to the results obtained from experiments, it was found that lubrication had a significant impact on performance in terms of surface roughness, mmicrohardness and roundness. Under lubricated conditions, surface roughness ranged from 0.012 µm to 1.7 µm. However, an increase in mimicrohardnessrom 92 HV to 96 HV and an improvement in roundness from 0.07 mm up to 0.05 mm were observed. Additionally, the findings indicated that high speeds with low feed rates yielded the best results: for instance, at a feed of 0.1 mm/rev, speed (v) of 300 rpm, and number of passes of three, a surface roughness of about 0.8 µm, microhardness of approximately 94 HV, and roundness of about 0.02 mm were recorded when applying lubrication. This study demonstrates how minimal lubrication techniques can be used to improve the roller burnishing process, thereby achieving better mechanical properties and surface finishes while extending the lifespan of the burnishing tool. The study has brought about a conclusion that optimizing v and f during burnishing while including relevant lubricant helps manufacturers to realize significant product quality improvements and enhance production efficiency.

Cultural adaptation and psychometric properties of the canine owner-reported quality of life questionnaire (CORQ) for assessing quality of life in dogs with cancer.

ABSTRACTObjectiveEstimate the psychometric properties of the interRAI Quality of Life for Mental Health and Addictions (interRAI QOL) instrument with users of Psychosocial Care Centers and participants of therapeutic groups in Primary Health Care, exploring age, gender, and service settings differences in quality of life.MethodThis quantitative study was conducted with 617 users from Psychosocial Care Centers and Primary Care services in two Brazilian states, Rio Grande do Sul and Rondônia. Data collection was carried out using the interRAI QOL. Confirmatory factor analysis and reliability assessment were performed using McDonald's Omega index. Non‐parametric tests, including Mann‐Whitney and Kruskal‐Wallis, were conducted to compare the Quality‐of‐Life dimensions among participants based on age, gender, and care unit.ResultsThe confirmatory factor analysis indicated a good fit for the hypothesized model (CFI = 0.97, RMSEA = 0.08). Reliability was adequate for all subscales according to McDonald's Omega, ranging from 0.71 to 0.88. Gender differences were observed in the well‐being and health dimensions, while all dimensions except support showed significant differences based on age group. The care unit location also revealed significant differences across all dimensions. Participants from Psychosocial Care Center Alcohol and Drugs and from Primary Health Care show better QOL profiles than in other settings and regions.ConclusionThe interRAI QOL demonstrated adequate psychometric properties and proved to be a valuable new instrument for assessing quality of life among individuals receiving care in the psychosocial care network.

Impact of lactic acid bacteria-mediated semi-solid fermentation on the nutritional, sensory, and gelatinization properties of colored brown rice varieties.

Comprehensive quality assessment of Huricha Liuwei pill using five-wavelength fusion fingerprints and spectral quantum fingerprints combined with antioxidant analysis.

Effects of three edible mushroom polysaccharides on the freeze-thaw stability of silver carp (Hypophthalmichthys molitrix) surimi gels: Water retention, gel quality, and structural properties.

Flavorzyme Hydrolyzed Cordyceps militaris Mushroom Enhanced Quality and Functional Properties of Chicken Breast Meat during Storage

Abstract In multi-pass and multi-layer laser cladding, significant thermal accumulation occurs in the clad layers. This thermal accumulation causes substantial fluctuations in the molten pool's temperature field. It also induces significant variations in the flow field. Consequently, these changes affect the microstructure, formation quality, and mechanical properties of the clad layer. This study develops a finite element model that integrates heat transfer, fluid flow, and free surface dynamics to simulate the multi-layer deposition of IN718 alloy onto a 45 steel substrate. The model reveals the dynamic evolution of the temperature and flow fields under the influence of thermal accumulation during multi-layer deposition. Numerical results demonstrate that interlayer thermal accumulation exerts a more substantial influence than multi-pass overlapping. A continuous decrease in temperature gradient is observed throughout the entire process. After the first pass, the gradient measures 1.53×10⁶ K/m. It then declines sharply during interlayer deposition. The gradient ultimately reaches 8.5×10⁵ K/m by the end of cladding. This represents a total reduction of 44.4%. The molten pool flow velocity exhibits an initial increase from 0.42 m/s to 0.45 m/s, followed by a decrease and eventual stabilization at 0.37 m/s. With progressive deposition, insufficient edge support leads to increasingly severe gravity-driven pool inclination, particularly evident in the final pass of each layer. The average error between the temperature measurements and the simulation results is 4.42%. Furthermore, the simulated pool morphology aligns closely with experimental cross-sections, confirming the model's reliability.

The impact of milling degrees on rice quality using simultaneous rheology and FTIR techniques: Focus on starch structure.

Linkage between nitrogen loss, river transport, lake accumulation and water quality properties in plain river network basin.