Salting Process Research Articles

Molten salt approach of zeolitic imidazole framework derived strontium doped porous carbon based bifunctional electrocatalysts for direct methanol fuel cell

Direct Methanol Fuel Cells (DMFCs) have sparked widespread interest and offer a viable approach for generating power. It has a number of commercial advantages, including low price, compact construction, and a quick refilling process that directly convert the chemical energy of methanol into electrical energy through an electrochemical reaction. However, direct methanol fuel cells (DMFCs) frequently rely on platinum catalysts, which are expensive and limited in scalability. Platinum catalysts can be poisoned by carbon monoxide (CO) thus preventing their widespread commercialization. Due to these drawbacks, there is growing interest in developing catalysts based on non-noble metals to improve DMFC technology's deployment. Herein, we report a facile synthesis method using a molten salt approach, which involves the solvent-free mixing of strontium nitrate tetrahydrate with ZIF-67, followed by direct pyrolysis in an Ar/H2 atmosphere at 800 °C. For methanol oxidation the strontium oxide loaded catalytic materials i.e., CoxOy SrO/C (1:1) exhibited a peak current density of 161 mA/cm2 and stability of 71 % over 28800s and for ORR it exhibit current density of −5.86 mA/cm2 and half wave potential of 0.87 V. The facile MOF synthesis strategy, enhanced by molten salt processing, shows great potential for creating non-noble catalytic materials for high-performance fuel cells.

Introduction of a Hydroxyl Self-Sacrificing Surface on Ultrathin Poly(heptazine imide) Nanosheets by KCl Grafting: A New Strategy to Improve the Photocatalytic Production of H2O2.

The generation of H2O2 through photocatalysis is increasingly recognized as a viable approach for addressing the energy and environmental challenges encountered in industrial production processes. In this research, we synthesized ultrathin (1 nm) poly(heptazine imide) (PHI) nanosheets as a photocatalyst by a one-step KCl molten salt process. The utilization of Fourier transform infrared and X-ray photoelectron spectroscopy substantiated that the interlayer-bonded potassium atoms induce polarization in water molecules, facilitating the attachment of hydroxyl groups on the surfaces of nanosheets. These groups serve as self-sacrificing entities, promoting the reaction that leads to the generation of H2O2. The preparation temperature and KCl doping amount factors for the H2O2 generation rate were investigated, and the mechanism of the KCl-bonded structure on photogeneration charge separation transport was analyzed. Owing to the elevated crystallization and the presence of surface self-sacrificing hydroxyl groups, the rate of H2O2 production reaches 6117.5 and 308.35 μmol·g-1·h-1 under visible-light irradiation (λ ≥ 420 nm) in isopropanol solution and pure water, respectively. These rates are 30 and 18.7 times higher than those observed for bulk g-C3N4, respectively. The photocatalytic kinetic processes for H2O2 formation and decomposition were also calculated to investigate the catalyst activities.

Process Optimization in a Condiment SME through Improved Lean Six Sigma with a Surface Tension Neural Network

This study offers an innovative solution to address performance issues in the manufacturing process of garlic salt within a condiment-producing SME. A hybrid Lean/Six Sigma model utilizing a Surface Tension Neural Network (STNN) was implemented to control temperature and relative humidity in real-time. The model follows the Define, Measure, Analyze, Improve, Control (DMAIC) methodology to identify root causes and correlate them with waste. By integrating statistical tools, artificial intelligence, and engineering design principles, alternative solutions were evaluated to minimize waste. This document contributes to existing knowledge by demonstrating the integration of an STNN with the Lean/Six Sigma framework in condiment production, an area with limited empirical research. It underscores the benefits of advanced AI technologies in enhancing traditional process optimization methods. The STNN model achieved 97.31% accuracy for temperature classification and 97.37% for humidity, outperforming a Naive Bayes model, which attained 90% accuracy for both. The results showed a 3.15% increase in yield, saving 39.7 kg of waste per batch. Additionally, a 2.13-point improvement at the Six Sigma level was achieved, reducing defects per million opportunities by 551.722. These improvements resulted in significant cost savings, with a reduction in waste-related losses amounting to USD 1585 per batch. The study demonstrates that incorporating artificial intelligence into the Lean/Six Sigma methodology effectively addresses the limitations of traditional statistical methods. Significant improvements in yield and waste reduction highlight the potential of this approach, enhancing operational efficiency and profitability, and fostering sustainable manufacturing practices critical for SMEs’ competitiveness and sustainability in the global market.

The Effects of Fire in Human Life and in the Cuisine from the Paleolithic to the Modern Age

Humans existed on earth 2.5 million years ago and took control of fire after their evolutionary transformations. As a result of consuming cooked meat, there was an increase in the size of the human brain, the use of hands and mental skills. With the beginning of the Neolithic period, the increasing bio-cultural and socio-cultural transformation of humans also affected food preparation, storage and kitchen tools. People started to produce to prepare and consume food, hunt animals and facilitate agriculture. In the past, in addition to frying meat, they found different cooking methods using tools such as fire pits, clay balls and earthenware. The food processing and preservation methods developed and widely used from the Paleolithic period to the Neolithic period are cooking, grinding, drying, salting, seasoning, cheese-yoghurt, oil/sugar storage and fermentation processes, which are explained in detail in the article. As a result of the research, it was seen that all of these methods interacted with fire (and heat) to a greater or lesser extent. The (basic) cooking methods of food include (dry heat) frying, roasting, smoking (smoking), (wet heat) boiling, simmering and perhaps steaming. Changes in human eating habits appear to affect body size, digestion and health conditions.

Analysis of volatile flavor compounds in Antarctic krill paste with different processing methods based on GC‐IMS

AbstractIn this study, shrimp paste was prepared using Antarctic krill and fermented Antarctic krill shrimp paste as raw materials. Two commonly used heating methods, stir‐fried and steaming, were analyzed, the main difference between the two methods being that stir‐frying involves putting the shrimp paste into a wok and stir‐frying it for different periods of time, while steaming involves putting the shrimp paste into a steamer and steaming it for different periods of time. The effects of different salt concentrations and processing techniques on the volatile flavor compounds of shrimp paste were also observed. Electronic nose and gas chromatography–ion mobility spectrometry (GC‐IMS) were employed to analyze the volatile flavor compounds. A total of 52 volatile flavor compounds were detected by GC‐IMS, of which 38 were identified (including monomers, dimers, and polymers). The identified compounds included 11 aldehydes, 6 ketones, 14 alcohols, 2 esters, 2 acids, 1 pyridine compound, and 2 sulfur compounds. In addition, 14 compounds were identifiable. Using the results of the electronic nose analysis, we were also able to differentiate between the volatile flavor compounds in shrimp pastes produced by different processing methods.

Decision Making on The Organoleptic Quality of Salted Egg Products using Analytical Hierarchy Process and Simple Additive Weighting

Chicken and duck eggs are highly nutritious food products that are popular among the Indonesian community. However, their perishable nature leads to a decline in quality if not further processed. The salting process is a simple preservation method that can also enhance the flavor of salted egg products. To produce salted egg products with high organoleptic quality preference, a combination of Analytical Hierarchy Process (AHP) and Simple Additive Weighting (SAW) is implemented as a quality decision-making method based on: (1) the experts viewpoints on the importance level of organoleptic criteria, and (2) the scores of organoleptic tests for the criteria of texture, taste, and appearance. In this study, chicken and duck eggs were processed into salted eggs using a salting mixture made of a blend of scouring ash and table salt with a mass ratio of 5:4 and 5:6, resulting in product combinations coded as CE-5/4, CE-5/6, DE-5/4, and DE-5/6. Data processing results on the importance level from the experts viewpoints using the AHP method resulted that the criteria for texture, taste, and aroma had final priority weights of 0.244, 0.617, and 0.139, respectively. Final decision-making using the SAW method indicated that the highest to lowest final preference scores were obtained by products CE-5/4, DE-5/4, DE-5/6, and CE-5/6, with the final preference scores of 0.979, 0.963, 0.931, and 0.906, respectively. The results demonstrated that AHP and SAW were successfully implemented to assist in making decisions regarding the quality of salted egg products based on their organoleptic characteristics. Keywords: salted egg, organoleptic, decision-making, AHP, SAW

The Role of Traditional Salt Production in Achieving Halal Standards of the Ulamaconsultative Council: Implications for Sustainable Development Goals

Objective: The fact in salt production by traditional coastal communities is a lack of understanding of the halal standards for salt production formulated by the Ulama Consultative Council in the Aceh region. Supposedly, Muslim salt farmers already have basic knowledge about halal salt production standards under Islamic sharia rules. This article, therefore, describes the salt processing process that conforms to halal production standards, including the main raw materials, workers, facilities, production processes, product packaging, and product distribution under Islamic law. Method: The data used in this study were observations of Lancang coastal salt (coastal salt fields), interviews with the head of LPPOM MPU and secretaries, the head of the Banda Aceh Maritime Affairs and Fisheries Service, 241 coastal salt farmers, and three staff supporting salt farmers. Data were also obtained through a focus group discussion attended by all elements involved in the Acehnese halal salt production. Results: The results of this study highlighted that four standards had been met: raw material standards, worker standards, packaging standards, and distribution standards. Meanwhile, two standards have not been fulfilled: the standard for processing and the standard for the facilities used. Both have not met halal standards according to the guidelines of the Ulama Consultative Council in Aceh. SDGs Review | São Paulo (SP) | VOL. 4 | e01594 | pag: 01-47 | Jan-Dec | 2024. Contribution: this research helps improve the quality of salt produced by traditional farmers in Aceh by introducing and guiding them to comply with the halal standards set by LPPOM MPU Aceh. Education and awareness-raising among farmers about the importance of halal production are key points, where they are taught how to apply halal principles at every stage of the salt-making process. With a better understanding of these standards, farmers can not only improve the quality of their products but also obtain halal certification, which in turn increases the market value and consumer trust in the salt they produce. Furthermore, this research positively impacts the local economy by opening up broader market opportunities for traditional salt farmers. Halal certification allows them to sell their products to a larger market segment, including consumers who prioritize halal products, thus increasing the income and well-being of the farmers. Additionally, this research emphasizes the importance of preserving traditional methods in salt production, ensuring that techniques passed down through generations remain relevant and comply with current halal standards. The findings of this research also provide valuable input for the government and related institutions in formulating policies that support halal production and the sustainability of traditional salt farmers. As a model or example of best practices, this research can be adopted by other regions with traditional salt production, enabling them to follow Aceh's lead in implementing halal production standards. Thus, this research not only directly benefits traditional salt farmers in Aceh but also has the potential to inspire and drive positive changes at the national level.

Effect of NaCl replacement on physicochemical and sensory properties of the traditional cured coppa

This study aimed to reduce sodium content in pork coppa without affecting consumer acceptance. NaCl reduction, partial replacement with KCl, and reduction in salting process time were evaluated. Six treatments were performed: Standard - 100% NaCl with a 2-day salting process and a 5-day re-salting process; T1 - a mixture of 70% NaCl/30% KCl; T2, T3, T4 - mixtures of 85% NaCl/15% KCl; T5 - 100% NaCl. T1 to T5 applied a 2-day salting process and a 2-day re-salting process. All treatments complied with Brazilian sodium guidelines. No statistically significant difference in consumer acceptance was observed. A reduction of 4 days in salting and re-salting processes maintained sensory characteristics and reduced sodium content by 50%. Even with reduced salt content, no changes in physicochemical parameters or effects on product preservation and microbiological quality were observed. NaCl reduction and replacement up to 30% KCl did not affect coppa characteristics or acceptance.

Reducing curing time via a shell‐less method: a comparative analysis of flavour characteristics in salted egg yolk

SummaryThe rapid shell‐less curing method significantly simplifies the processing cycle of salted egg yolks (SEYs). However, differences in flavour attributes between rapidly cured SEYs and traditionally cured SEYs have yet to be clearly established. Herein, a comprehensive evaluation of the volatile compounds in SEYs using HS‐SPME‐GC‐MS and HS‐GC‐IMS aims to delineate the flavour characteristics under varying preparation methods. Despite reduced oil exudation, the rapid salting process resulted in higher levels of free amino acids than the traditional approach. Hexanal, nonanal, 1‐octen‐3‐ol, 2‐pentyl‐furan, phenylacetaldehyde, benzaldehyde, 2‐octenal, and 2,5‐dimethyl‐pyrazine were identified as significant contributors to the SEY flavour profile. Conversely, salted hen egg yolks contained methional, decanal and 2‐methyl‐pyrimidine; whereas salted duck egg yolks presented with (E,E)‐2,4‐decadienal, 2,6‐diethyl‐pyrazine and nonanoic acid. Principal component analysis of the E‐nose revealed that the aroma profile of rapid curing (SHY‐R25) was more similar to that of traditional curing (SHY). The rapid preparation technology presented a viable alternative to traditional pickling, capable of partially replicating the flavour of traditional salted egg yolks within a single day. These findings contributed to a more scientific application and preparation of SEY flavouring bases, providing a theoretical basis for flavour enhancement and development.

Development of a novel salt processing technology and its performance and economic evaluation: an experimental study

ABSTRACT This study aimed to develop a novel, sustainable, highly efficient, and affordable salt processing technology tailored to local salt producers. Novel technology converts raw solar sea salt into the finest dried salt, which is widely accepted by various industries. Experiments were conducted at a drying temperature of 80°C, with an air velocity of 30 m/s, and a feed rate of 125 kg per hour to evaluate the proposed novel salt processing technology. Performance evaluation was based on product quality parameters (e.g. wet moisture content, sodium chloride (NaCl) percentage, and whiteness) and specific energy consumption. The economic assessment relied on financial analysis and payback period parameters. The results indicated a reduction in salt sample moisture content from 10.37% ± 0.4% to 0.47% ± 0.02%, with NaCl percentage and whiteness of the salt produced at 98.5% ± 0.3% and 81 ± 0.7, respectively. The specific energy consumption for the novel salt processing technology was 0.119 ± 0.07 kWh/kg of the final salt product. Initial investment requirements totalled IDR 275,435,000, with a payback period of 1.66 years. This proposed novel salt processing technology has the potential to generate high-quality dried salt with a production efficiency of 89.5%. Consequently, it could enhance local producer’s businesses, seize opportunities in the national salt market, support rural industrialisation, and be best configured for Indonesia’s local salt producers.

Salt extraction and processing at Duzdagi (Naxcivan, Azerbaijan): contribution of the technological analysis of the macrolithic tools

The Duzdagi salt deposit is located on the Araxes River, 7 km from the present-day town of Naxcivan (Azerbaijan). This site, exceptional for its size and the density of archaeological remains, has been exploited since the second half of the 5th millennium (Late Chalcolithic), while the main exploitation dates back to the Early Bronze and Iron Ages (Marro et al., 2010; Gonon, et al., 2021). The techno-functional analysis of several hundred stone tools found during surface surveys (Hamon 2016) and excavations (Hamon et al., 2021) focuses on the study of the different types of fittings, manufacturing methods and traces of tool use (hammers, pestles, grinding stones), which casts some lignt on the reconstruction of the extraction techniques and the transformation methods of salt in Duzdagi from the Chalcolithic to the Iron Age.

Non-destructive monitoring of qualitative properties of salted cabbage using hyperspectral image analysis

The feasibility of using VIS-NIR and SWIR hyperspectral imaging (HSI) to determine the salinity, soluble solids, and water content in salted kimchi cabbages during the salting process was assessed. Hyperspectral images of kimchi cabbages acquired at different salt concentrations and periods of the salting process were developed as prediction and discriminant models for the qualitative properties. Principal component analysis showed that the distribution according to the spectral characteristics of kimchi cabbages could be grouped, and data reduction for optimal model developing was attempted based on the key wavelengths selected in the loading plot. The optimal partial least squares regression models for the prediction of salinity and soluble solids had best performance by achieving R2p values of over 0.86 and 0.90 in the VIS-NIR and SWIR regions, respectively. The accuracy and specificity of the optimal PLS-DA model for salinity level have improved efficiency to over 0.93. Visualization of the spectrum information in each pixel of the hyperspectral image using the PCA model displayed the salinity level in kimchi cabbages under different salting conditions. The prediction models were sufficiently accurate to consider HSI as a useful tool for controlling and optimizing the salting process.

Material basis of kidney Yang deficiency rats before and after salt processing of Dipsacus asper based on spectrum-effect relationship

This paper aims to study the spectrum-effect relationship between the fingerprints before and after salt processing of Dipsacus asper and the efficacy of warming and tonifying kidney Yang and find the main active components against kidney Yang deficiency before and after salt processing of D. asper, so as to provide the basis for clarifying the effect of salt processing on kidney Yang deficiency. The HPLC fingerprint before and after salt processing of D. asper was established by the HPLC-DAD. 15 common peaks were obtained, and 11 components were identified. The content changes of various components in rat serum were detected, and the difference in efficacy before and after salt processing was compared. The results of pharmacological experiments showed that salt processing of D. asper could enhance the kidney index. At the same dose, there was a significant difference between the raw D. asper and D. asper after salt processing groups. Compared with the model group, the contents of ACTH, cAMP, CORT, E_2, GH, Na~+-K~+-ATPase, T, and T4 in the serum of rats in the administration group increased to a certain extent, and the contents of cGMP and TNF-α decreased to a certain extent. Among them, there were significant differences in the above indexes in the serum of rats in the high-dose group of raw D. asper, middle-dose group of D. asper after salt processing, high-dose group of D. asper after salt processing, and the positive drug group. The overall results showed that D. asper after salt processing was more effective than raw D. asper in preventing kidney yang deficiency. The efficacy of D. asper was evaluated by grey correlation analysis, entropy method, and Pearson correlation analysis, and the components of D. asper after salt processing against kidney yang deficiency were screened out. According to the results of correlation degree ranking, the components with increased ranking before and after salt processing of D. asper were loganin, chlorogenic acid, dipsacoside A, asperosaponin Ⅵ, caffeic acid, and isochlorogenic acid B. It was preliminarily speculated that these compounds may be the potential pharmacodynamic components for the treatment of kidney yang deficiency before and after salt processing of D. asper. The changing components before and after the salt processing of D. asper were determined, which proved that D. asper after salt processing was superior to D. asper in the treatment of kidney yang deficiency. The spectrum-effect relationship between the efficacy of D. asper before and after salt processing and the treatment of kidney yang deficiency was established, which laid a foundation for the subsequent study on the pharmacodynamic components and molecular mechanism of salt processing of D. asper.

Comparison of the effects and mechanisms of Alismatis Rhizoma with and without salt processing in ameliorating edema due to kidney Yin deficiency based on UPLC-Q-TOF-MS and transcriptomics

Abstract Salt-processed Alismatis Rhizoma (SAR) is extensively used in clinical practice and exhibits a more robust urination-promoting effect than Alismatis Rhizoma (AR). This study employed ultra-performance liquid chromatography–quadrupole-time-of-flight mass spectrometry (UPLC-Q-TOF-MS) and pattern analysis to compare the terpenoids between AR and SAR. Additionally, this study compared the effects of AR and SAR on the gene expression in the kidneys of the rat model of edema (syndrome of kidney Yin deficiency) by transcriptomics to decipher the mechanism of salt processing. Materials and methods AR and SAR were extracted by ultrasonication, and data were collected by UPLC-Q-TOF-MS in the positive ion mode. Transcriptome sequencing was employed to determine the gene expression levels of the rat model treated with AR and SAR, and the differentially expressed genes (DEGs) were obtained. Gene Ontology (GO) and Kyoto Encyclopedia of Genes and Genomes (KEGG) enrichment was performed for the DEGs. The protein-protein interaction (PPI) network was built, on the basis of which the core targets were screened out. Finally, real-time quantitative polymerase chain reaction (RT-PCR) was conducted to verify the core targets. Results A total of 63 terpenoids were detected in AR and SAR, and salt processing had a significant effect on the content of terpenoids. AR and SAR mainly participated in the regulation of inflammation and immune responses, and SAR regulated more DEGs than AR. Additionally, SAR exerted more extensive regulatory effects on the targets than AR. Conclusion Salt processing mainly changes the content of chemical compounds in AR, which may indirectly optimize the proportion of the main compounds to enhance the therapeutic effect while reducing the toxicity. AR and SAR mainly ameliorate the edema due to kidney Yin deficiency by reducing inflammation and improving immunity. Finally, SAR regulates more genes and signaling pathways and exerts more extensive regulatory effects than AR.

Optimization of pulsed electric field design for seafood products with salting process

Optimization of pulsed electric field design for seafood products with salting process

Density‐dependent influence of ribbed mussels on salt marsh nitrogen pools and processes

Abstract Bivalves are becoming an increasingly popular tool to counteract eutrophication, particularly in vegetated coastal ecosystems where synergistic interactions between bivalves and plants can govern important N sequestration pathways. In turn, new calls to evaluate how bivalve densities modify N pools and processes across multiple scales have surfaced. Ribbed mussels, Geukensia demissa, and their relationship with smooth cordgrass present a classic demonstration of positive bivalve‐plant interactions and offer a useful model for assessing density dependence. We measure porewater ammonium concentrations, N stable isotope signatures in cordgrass tissue, and sediment N fluxes in mussel aggregations and in cordgrass‐only plots across a southeastern U.S. salt marsh. In addition to measuring the effect of mussel presence, we evaluate mussel density dependence through a multiscale approach. At the patch scale, we quantify mussel density effects within their aggregations (individuals m−2) while at a larger landscape scale, we quantify mussel density effects on the cordgrass‐only areas they neighbour (individuals ~30 m−2). Porewater ammonium concentrations were halved in mussel biodeposits relative to sediments in cordgrass‐only areas and negatively related to mussel density within aggregations. Leaf clip ẟ15N signatures were nearly 2‰ higher in cordgrass growing among mussel aggregations and increased with increasing patch mussel density. Microcosm incubations showed that mussels enhanced N2 flux (i.e., nitrogen removal) and DIN flux (i.e., N regeneration) into the water column, where only nitrogen removal increased with increasing patch‐scale mussel density. Across the marsh landscape, mussel coverage drove ammonium accumulation and N2 flux in sediments. Synthesis. Our results suggest that, at the patch scale, mussels stimulate the microbial metabolism of N, the assimilation of this bioavailable N by cordgrass, and nitrogen removal in a positive, density‐dependent manner. Tidal currents redistribute mussel biodeposits from mussel aggregations to surrounding areas, influencing biogeochemical transformations at scales beyond their physical footprint. We emphasize that the N regeneration potential of bivalve populations is a significant metric contributing to their mitigation potential and that bivalve density effects may be non‐linear, vary across patch to ecosystem scales, and have differing implications for the plants with which they interact.

SISTEM MONITORING PROSES PENGASINAN TELUR ASIN BERBASIS IOT

Batammas Salted Egg Shop is a salted egg manufacturing industry lo-cated in Bumiayu, Brebes Regency experiencing problems in the salted egg salting process due to calculations and salting procedures related to conditions that affect the quality of salted eggs such as measuring the saltiness of dough to coat duck eggs, determining the temperature of the storage place, salting time, and determining the quality of salted eggs, It is still done by estimation based on human or manual senses which causes a lot of dough ingredients to remain after use, the failed salting egg salting process, and the lack of time efficiency in determining the quality of salted eggs. From these problems, a system was made to find out the conditions during the IoT-based salted egg salting process using NodeMCU ESP8266 as a microcontroller and 3 supporting sensors, namely DHT11 sensors, TDS sensors and BH1750 sensors, using the waterfall method as the flow of making the system with the results of a system with an average temperature value of 27.82o C with good sta-tus, salt content that requires 4 times the addition of a total salt of 4500 grams of salt for 64 grains (4.48 kg) salted eggs with good final status, as well as a good determination of the quality of salted eggs, which is 4500-4700 lux with the result of 60 salted eggs of good quality and 4 salted eggs of poor quality or damaged.

Reduction of salt content variability of dry-cured ham production using non-invasive technologies in an industrial environment

Salt content variability of dry-cured ham production is a challenge for the industry since many factors can influence salt uptake during the salting procedure. The aim of this work was to define and evaluate different modifications of the salting procedure to reduce the salt content variability of an industrial dry-cured ham production. Results showed that magnetic induction (MI) is a valid technology for industrial purposes as it can predict in-line the fat and salt contents of hams with a percentage error of 1.75% and 0.38%, respectively. Modifications of the salting process defined according to raw material characteristics obtained in-line reduced the salt content variability (SD) of the global production from 0.337% to 0.283%. Moreover, a 25% reduction of the salt content variability in hams of similar weight and fat content could be achieved when using a reclassification of the defined categories with MI technology after 6 days of salting. Because of the complexity of the salting process, new tools combined with strategies need to be investigated and developed to overcome the variability coming from other sources than weight and the fat content of hams.

Single-shot pump-probe technique by the combination of an echelon and a grating with a time window of 109 ps

In this study, using only a single pulse, pump-probe measurement with a large time window of more than 100 ps is implemented. A commercial grating is used to encode a time window of ∼56 ps in a single pulse; therefore, there is no need for machining customization. In addition, in this technique, the grating surface is accurately imaged, eliminating the image blur problem caused by phase differences in previous echelon-based techniques. Moreover, to make full use of the grating surface and obtain a larger time window, a simple reflection echelon is combined that matches the grating in the time window. This combination encoding strategy results in a total time window of ∼109 ps and maintains accurate imaging of the grating surface. This time window is an order of magnitude greater than the maximum reported values of the echelon encoding strategy and the angle beam encoding strategy. To demonstrate this single-shot pump-probe technique, the two-photon absorption process of ZnSe and the excited-state absorption process of a symmetrical phenoxazinium bromine salt were studied. The possibility of further improving the experimental setup is also discussed.

Dataset for Pharmaceutical Salt Business to Improve the Welfare of Salt's Farmers

This dataset presents data on the percentage of problem priorities, solution priorities and appropriate strategy priorities for developing a pharmaceutical salt business using the Analytic Network Process (ANP). This data consists of data on problems, solutions and strategies. Problem data includes production problems, supporting problems, market problems and stakeholder problems. Solution data includes fundamental solutions, technical solutions, macro strategic solutions and roadmap solutions. Meanwhile, strategy data includes a strategy for preparing a grand design for a community salt agribusiness pattern, a strategy for BUMN and salt processing companies to collaborate with salt farmer cooperatives, a strategy to increase human resource development, and a strategy for fulfilling permits to support the production of packaged salt. Numerical data was obtained from Forum Group Discussion with five experts, five practitioners and five regulators using a priority scale. Cluster priority analysis using Super Decision software version 2.10.