Technological Properties Research Articles

Voxel Interface Control in Multimaterial Extrusion 3D Printing.

Interfaces are crucial in natural and engineered systems, dictating essential biological, ecological, and technological properties that augment performance, functionality, and user experience. Yet, achieving precise interfacial control poses significant challenges in both conventional and additive manufacturing, where scalability constraints impede the controlled deposition of quasi-2D layers within 3D objects. This paper introduces Voxel-Interface 3D Printing (VI3DP), which enables comprehensive control over extruded voxel interfaces irrespective of the printhead diameter that conventionally dictates feature size. Various optical, mechanical, and electrical functionalizations, attaining interface thicknesses up to three orders of magnitude smaller than the voxel size are reported. Notable applications include encoding data in soft matter through fluorescent interfaces, creating tight fits and movable mechanisms through non-adhesive interfaces, fabricating bio-inspired composites with tailored failure modes, and developing a single filament capacitive touch sensor. VI3DP opens new avenues for enhanced functionality and efficiency across multiple fields, including biomedical technology, electronics, optics, andnanotechnology.

Evaluation of the Technological Performance of Soft Wheat Flours for Fresh-Pasta Production as Affected by Industrial Refining Degree

AbstractNowadays, whole grain and less refined flours deriving from higher extraction rate milling processes have received much attention due to the presence of the external parts of the grain constituting the bran, with well-known health benefits. The use of these flours can represent a rational option for the valorization of native bran with minimal by-product generation while improving the nutritional and functional profile of the end products. This work aims to evaluate the techno-functional characteristics of commercial soft wheat flours with different refining degrees (proximate composition, functional, rheological, and starch-related properties) and their relation to the produced fresh-pasta quality (cooking behavior, mechanical and optical properties, and sensory assessment). Specifically, water holding capacity, fat absorption capacity, and swelling ability of flours gradually decreased with the refining degree (up to 25%, 16%, and 36%, respectively). Regarding the starch properties, the overall gelatinization process resulted to be negatively influenced by higher extraction rates, leading to a lower consistency of the whole grain starch gels (~17% in the maximum force during heating and ~12.39% peak viscosity). Cooked pasta was darker and redder when increasing the extraction rate. In addition, whole grain-based pasta had 42% higher cooking loss, and it was 86% harder and 101% firmer, leading to the production of a less elastic fresh-pasta with lower swelling ability. However, a good quality end product with naturally high nutritional value can be produced with flours with low refining degree. Results are useful to assess the best productive destination of flours basing on their technological properties.

Good Formability Despite High Accompanying Element Content of a Modified 20MnB4 Quenched and Tempered Steel

Abstract This article provides a comparative characterization of the mechanical and technological properties of a modified 20MnB4 quenched and tempered steel that are important for further processing. The aim of the modification was to represent the steel as a secondary steel with a significantly increased holding of accompanying elements to be assumed in the future. The aim was to check whether the increased hardening tendency due to increasing levels of accompanying elements can be compensated for by a targeted reduction in the Mn content without negatively affecting through-hardenability and tempering resistance. An industrially available steel was used as a reference condition. The results showed that the reduction of the Mn content contributed to the increase in cold formability, while a strong decrease in effective hardening depth occurred with an insignificant change in tempering behavior.

Qualitative indicators of milk and fermented milk products when activated zeolite and probiotics are included in the diet of cows

Relevance. The quality of milk depends on the season of the year, the breed of animals, the state of metabolism, and the characteristics of feeding and maintenance technology. The quality of milk determines its technological properties and the quality of its processed products.Methods. The content of somatic cells in milk, the acidity of milk, cottage cheese, yogurt, and syneresis of yogurt were determined. In milk processing products, the content of the mass fraction of nitrogen and crude protein, crude ash, calcium, and phosphorus was determined.Results. When feeding cows with the yeast probiotic activated zeolite and the phytoprobiotic “Provitol”, a significant decrease in the content of somatic cells in freshly milked milk of cows was established by 13.02% (p < 0.05). Significantly lower milk acidity values were established (by 6.00% (p < 0.001) and 12.79% (p < 0.001), respectively), significantly higher yogurt acidity values (by 6.00% (p < 0.001) and 12.79% (p < 0.001), respectively, significantly lower yogurt syneresis (by 4.70% (p < 0.001) and 3.10% (p < 0.01), respectively). The use of activated zeolite and yeast probiotic “Kluver Pro” in the diets leads to a significantly higher content (compared with the control) of the mass fraction of fat in cottage cheese and yogurt — by 10.47 abs. % (p < 0.001) and 4.58 abs. % (p < 0.001).

Two-Staged Technology for CoCr Stent Production by SLM

Additive manufacturing of porous materials with a specific macrostructure and tunable mechanical properties is a state-of-the-art area of material science. Additive technologies are widely used in industry due to numerous advantages, including automation, reproducibility, and freedom of design. Selective laser melting (SLM) is one of the advanced techniques among 3D fabrication methods. It is widely used to produce various medical implants and devices including stents. It should be noticed that there is a lack of information on its application in stent production. The paper presents the technological aspects of CoCr stent SLM fabrication, including design of stents and development of regimes for their manufacturing. Physical, chemical, and technological properties of CoCr powder were initially determined. Parametric design of mesh stent models was adopted. A two-stage approach was developed to ensure dimensional accuracy and quality of stents. The first stage involves a development of the single-track fusion process. The second stage includes the stent manufacturing according to determined technological regimes. The single-track fusion process was simulated to assign laser synthesis parameters for stent fabrication. Melting bath temperature and laser regimes providing such conditions were determined. Twenty-seven SLM manufacturing regimes were realized. Dependence of single-tracks width and height on the laser power, exposition time, and point distance was revealed. The qualitative characteristics of tracks imitating the geometry of the stent struts as well as favorable and unfavorable fusion regimes were determined. The results of surface roughness regulating of the stents’ structural elements by various methods were analyzed. Thus, this two-staged approach can be considered as a fundamental approach for CoCr stent SLM fabrication.

Effects of yeast β-glucan on gelatinization, structure and digestibility of potato starch.

Potato starch (PS) is widely used in food, but its application is limited because of its poor heat resistance and easy aging. Therefore, it is necessary to adopt some modification methods to improve its performance and expand its application range. To improve these shortcomings of PS, the effect of yeast β-glucan (YG) at different concentrations (0%, 1%, 2% and 3%, w/v) on the gelatinization, structure and in vitro digestive properties of PS were investigated. The interaction of YG with PS was different because of different molecular weights. The addition of YG reduced the peak viscosity and increased the final viscosity of PS. YG made the texture of PS gel softer, and the effect of low molecular weight YG was more obvious. YG enhanced the thermal stability of PS. Fourier transform infrared spectroscopy showed that YG and PS interacted through hydrogen bonds. In addition, YG reduced the digestibility of PS in vitro. Collectively, the addition of β-glucan to PS can serve as a new approach to enhance the technological properties of PS in food applications. These results will provide theoretical basis for PS to develop into functional food. © 2024 Society of Chemical Industry.

Natural radioactivity and technological properties of kaolinized granite from the Motajica mine, Bosnia and Herzegovina

For the production of ceramic tiles, it is necessary to use high-quality and economical raw materials, which will optimize the properties of the final product and meet the prescribed standards. For this reason, it is necessary to examine the properties of each potential raw material. This paper examines radioactivity and technological properties of kaolinized granite from the Motajica mine, in Bosnia and Herzegovina. Chemical analysis, X-ray diffraction (XRD), and thermal analysis (DTA) were carried out. In order to examine the technological (ceramic) properties of this raw material, ignition tests of the composite obtained by introducing kaolinized granite (with a content of 25 %) into the standard factory series of ceramic tiles were conducted at four selected temperatures (1050, 1100, 1120, and 1150 ℃). Total linear shrinkage, flexural strength, and water absorption were determined for the produced biscuit. Using gamma spectrometry, the activity concentrations of radionuclides 226Ra, 232Th and, 40K were measured, and then the radiation risk for external exposure of workers in the industry was assessed using hazard indices and doses. The radiation risk from the use of manufactured unglazed ceramic tiles in houses was also assessed. Statistical analysis of radionuclides for 100 samples of kaolinized granite was performed using descriptive statistics and hierarchical cluster analysis (HCA). It was observed that the average values of 226Ra, 232Th, and 40K are above the average for building materials in the world and amount respectively to 122 Bq kg−1, 96 Bq kg−1, and 1068 Bq kg−1. All other obtained values indicate that it is a quality raw material that, despite having an increased content of radioactive elements compared to the world average, does not represent a radiological hazard for workers and people who stay indoors on an annual basis. The tested raw material satisfies all technological criteria for further use and can be considered a desirable ingredient of ceramic composites because it can partially or completely replace feldspar.

Improvement of the safety of artisanal Spanish fermented sausages: Spotlight on the role of bacteriocinogenic Lactiplantibacillus paraplantarum against a Companilactobacillus alimentarius histaminogenic strain

Biogenic amines (BA) in fermented sausages result from amino acid decarboxylation by microbial activity, either from technological or spoilage bacteria. Certain lactic acid bacteria typically found in fermented sausages are characterised for their ability to produce BA, especially histamine and tyramine. On the other hand, the bacteriocinogenic strain Lactiplantibacillus paraplantarum BPF2, isolated from a Spanish spontaneously dry-fermented sausages, has been characterized by good technological properties, production of leucocin K with antimicrobial activity against Listeria monocytogenes and ability to reduce the accumulation of BA in the final products. The antagonistic activity of leucocin K bacteriocin was tested in vitro against Companilactobacillus alimentarius SE14 (histamine producer), Enterococcus faecalis EF37 (tyramine producer), and L. monocytogenes Scott A. The inhibition of Comp. alimentarius SE14 by Lpl. paraplantarum BPF2 was assessed in traditional Spanish fermented sausages obtained in pilot plant, and chemico-physical parameters, microbial counts, and BA accumulation were monitored during fermentation and ripening. Leucocin K produced by Lpl. paraplantarum BPF2 was active in vitro against Comp. alimentarius SE14 and L. monocytogenes but was ineffective against E. faecalis EF37. The inoculation of the strain BPF2 as starter culture did not affect the expected chemico-physical (pH and colour) and microbial characteristics of the dry-fermented sausages. On the other hand, this strain was effective to significantly reduce the accumulation of histamine produced by the strain SE14, as well as putrescine and cadaverine. These findings demonstrated the relevant role of bacteriocin-producing strains as bio-protective starter cultures in improving the safety and quality of fermented meat products.

Role of Sterilization on In Situ Gel-Forming Polymer Stability

In recent years, stimulus-sensitive drug delivery systems have been developed for parenteral administration as a depot system. In situ systems incorporate smart polymers that undergo a phase transition at the site of administration. All parenteral and ocular dosage forms must meet sterility requirements. Careful selection of the sterilization method is required for any type of stimuli-sensitive system. Current sterilization methods are capable of altering the conformation of polymers or APIs to a certain extent, ultimately causing the loss of pharmacological and technological properties of the drug. Unfortunately, the issues of risk assessment and resolution regarding the sterilization of stimuli-sensitive systems, along with ways to stabilize such compositions, are insufficiently described in the scientific literature to date. This review provides recommendations and approaches, formulated on the basis of published experimental data, that allow the effective management of risks arising during the development of in situ systems requiring sterility.

Effect of extrusion on physicochemical and functional properties of cladode flour from Opuntia cochenillifera and Opuntia ficus-indica

In this study, the physicochemical and functional properties of flours obtained from mature cladodes of two nopal species, Opuntia cochenillifera (OC) and Opuntia ficus indica (OF), subjected to different extrusion conditions, varying moisture (20 % and 26 %) and temperature levels (120 °C, 140 °C and 160 °C) were evaluated. The results showed significant differences in chemical composition, physical, functional and phytochemical properties between the two species. OC had a higher ash and ether extract content (29.27 % and 1.28 % respectively), while OF had more protein and carbohydrates (7.83 and 55.31 % respectively). The expansion index was higher (1.06 – 1.27) in OF, especially under high temperature extrusion and low moisture conditions. Bulk density decreased with increasing extrusion temperature, and color was significantly altered by temperature and moisture, with greater changes observed in OF. Functional properties such as oil absorption capacity, water absorption capacity, and water solubility index, were significantly affected by the extrusion process in both species of nopal. In terms of dietary fiber, extrusion increased (4.99 to 10.38 %) the soluble fiber content and decreased (36.91 to 32.30 %) the insoluble fiber content in both species. However, OC had a higher percentage of soluble and total dietary fiber. Phenolic compounds, flavonoids and antioxidant activity were significantly affected by the extrusion process in most treatments, although some maintained or improved these properties. These results highlight the influence of species and extrusion conditions on the properties of nopal flours, providing valuable information for the development of nopal-enriched food products, thereby optimizing their nutritional and technological properties.

Development and evaluation of a new winter bread wheat variety Rubin Dona according to the main economically valuable traits

Relevance. The development of new varieties and their rapid introduction into production remains the most effective resource for improving productivity, energy saving, profitability and competitiveness. The purpose of the current study was to develop the winter bread wheat variety Rubin Dona and evaluate its productivity and basic adaptive, technological, and baking properties.Methods. The current study was carried out in the fields of research crop rotation of the department of winter wheat breeding and seed production in 2018–2023. The variety was developed by the method of intravarietal hybridization using the productive and adaptive variety Nakhodka as a maternal form and the high-quality strong wheat variety Donskaya Yubileynaya as a paternal form and a subsequent individual selection.Results. There has been established that the variety Rubin Dona has a high and stable level of productivity. For 6 years of competitive variety testing the mean productivity of the variety sown in green manure fallow was 9.45 t/ha with the minimum of 6.77 t/ha and the maximum of 11.80 t/ha, compared to the standard variety Ermak with 8.80, 6.06 and 11.21 t/ha, respectively. The variety Rubin Dona sown after various forecrops also demonstrates a reliable and stable productivity increase to the standard, 0.67 t/ha after maize for grain, 0.79 t/ha after peas, 0.62 t/ha after sunflower, 0.77 t/ha after winter wheat. There has been revealed that the advantage of the new variety, which provides high and stable yields, is its high environmental resistance to regional soil and climatic conditions such as drought, low temperatures, spring frosts, diseases, and lodging. The variety has lower indicators of the coefficient of variation, factor of stability (FS), yield range (d) with a high level of realization of productivity potential in comparison with both the standard variety Ermak and the highly productive variety Razdolie, which has a contrasting periods of heading and ripening. The technological and baking properties of the new variety are of high quality and meet the requirements of GOST-9353-2016 referring to the first class. Since 2023, by decision of the State Commission of the Russian Federation for testing and protection of breeding achievements, the variety has been included in the State List of the varieties approved for use in the Central Blackearth (5) and Lower Volga (8) regions.

Economic and biological assessment of a new medium-ripened variety of soft winter wheat Priazovye

Relevance. In the Russian Federation, winter common wheat is the main food and strategic crop. Permanent improvement of productivity and quality of wheat grain, reducing its production costs is the main task of agricultural production. To solve this problem, the leading place is given to the continuous and constant creation and introduction into production of new competitive wheat varieties, highly adapted to stress factors, with guaranteed high yields and high grain quality.Methods. The research was carried out in the southern zone of the Rostov region at the experimental sites of the Federal State Budgetary Scientific Institution ANTS “Donskoy” in 2021–2023 in order to create a new variety of soft winter wheat capable of forming not only high yields, but also having high frost resistance, drought resistance, resistance to leaf diseases, possessing high rheological and technological properties of grain and flour.Results. The winter common wheat variety Priazovie was developed by stepwise hybridization using the varieties Voyazh and Tanya. This is a highly productive variety. On average, over three years (2021–2023) of study in the competitive variety testing, the productivity of the variety laid in green manure fallow was 9.88 t/ha, exceeding that of the standard variety by 1.56 t/ha. The variety is capable of producing high yields after various forecrops. The maximum productivity of the variety (12.23 t/ha) was obtained in green manure fallow in 2022. The variety forms a high stem capacity (up to 800 pcs/m²), and is characterized by high resistance to the main leaf diseases, such as powdery mildew, brown and yellow mildew, loose smut, leaf blotch, etc. According to the main indicators of grain and flour quality, it belongs to valuable wheat, in terms of frost resistance (73.3%) it surpasses the standard Ermak variety (69.2%).

Effect of cold and frozen storage duration on technological properties and chemical composition of Mediterranean mussel (Mytilus galloprovincialis) meat

Effect of cold and frozen storage duration on technological properties and chemical composition of Mediterranean mussel (Mytilus galloprovincialis) meat

Antioxidant, Nutritional Properties, Microbiological, and Health Safety of Juice from Organic and Conventional 'Solaris' Wine (Vitis vinifera L.) Farming.

This study investigated the technological parameters, microbiological, and functional properties of juice from Solaris grapes grown under conventional and organic farming systems to assess how these cultivation methods influence juice quality. The one-year study focused on key aspects such as the levels of health-promoting polyphenols, the presence of mycotoxins, and pesticide residues. Organic grapes showed greater bacterial and fungal diversity, with significant differences in dominant genera. Sphingomonas and Massilia were the predominant bacteria across both systems, while Erysiphe was more common in conventional grapes, and Aureobasidium was abundant in both. Despite the presence of genes for mycotoxin production, no mycotoxins were detected in the juice or pomace. Organic juice exhibited significantly higher levels of polyphenols, leading to enhanced antioxidant properties and improved technological characteristics, including lower acidity and higher nitrogen content. However, residues of sulfur and copper, used in organic farming, were detected in the juice, while conventional juice contained synthetic pesticide residues like cyprodinil and fludioxonil. These findings highlight that while organic juice offers better quality and safety in terms of polyphenol content and antioxidant activity, it also carries risks related to residues from organic treatments, and conventional juice poses risks due to synthetic pesticide contamination.

Some physical and mechanical properties of particle boards produced with hazelnut husk and astragalus (Astragalus membranaceus) plant

In this study, under laboratory conditions, hazelnut husk and astragalus plant were mixed separately into black pine wood chips, and multi-purpose boards were produced from the obtained chips with urea formaldehyde glue. After the hazelnut husk and astragalus plant were dried and ground, they were added to the chip and glue mixture in certain proportions. Hazelnut husk mixture ratios were applied as 100 %; 0 %, 75 %; 25 %, 50 %; 50 %, 25 %; 75 %, 0 %; 100 % to black pine wood chip in the particle board mixture. These ratios were made in the same way for the astragalus plant. From these mixtures, chipboard blanks of 16 mm thickness and densities between 0,68 g/cm3 and 0,72 g/cm3 were produced. Density, moisture content, thickness increase, water intake, bending strength, modulus of elasticity in bending and tensile strength perpendicular to the surface were tested in physical and mechanical experiments. According to the results obtained, as the participation rate of hazelnut shells and astragalus increased, the durability properties of the panels decreased. At the same time, it shows that the technological properties of the panels produced by adding up to 25 % astragalus plant and hazelnut shells to the mixture comply with the standards.

How to make sense of generative AI as a science communication researcher? A conceptual framework in the context of critical engagement with scientific information

A guiding theory for a continuous and cohesive discussion regarding generative artificial intelligence (GenAI) in science communication is still unavailable. Here, we propose a framework for characterizing, evaluating, and comparing AI-based information technologies in the context of critical engagement with scientific information in online environments. Hierarchically constructed, the framework observes technological properties, user experience, content presentation, and the context in which the technology is being used. Understandable and applicable for non-experts in AI systems, the framework affords a holistic yet practical assessment of various AI-based information technologies, providing both a reflection aid and a conceptual baseline for scholarly references.

Construction Education through Virtual Reality: A Game-based Approach for Interior Architecture Students

This study investigates a novel method of instructing interior architecture students on building specifics pertaining to walls by utilizing the combination of virtual reality (VR) and game-based learning. The creation and application of a virtual reality game called "VR ConstructED," which aims to improve knowledge of wall construction methods, materials, and design consequences, is the study's focus. This project intends to improve students' understanding of wall-related construction elements and their applicability in real-world circumstances by utilizing the immersive and interactive properties of virtual reality technology in conjunction with gamification methods. Through a case study involving academic staff and students at Bahçeşehir University, the efficacy of this pedagogical strategy will be assessed. Using a mixed-methods approach, the study collects quantitative data from surveys and qualitative data from semi-structured interviews. These questionnaires will evaluate the academic performance, contentment, and VR game participation of the students. The main goal is to clarify the advantages and difficulties of using virtual VR to teach construction features, such walls, so that curriculum designers and teachers may make informed decisions. Additionally, by illustrating how gamification and the integration of VR technology may greatly improve student engagement and academic achievement, this study hopes to contribute to the larger area of design education. The results of this study are anticipated to add to the body of knowledge in architectural education and stimulate more research into specific VR applications for design pedagogy.

Wood-fiber insulation boards (WFIB) produced with hardwood and softwoods species and polylactic acid (PLA) fibers as a binder

ABSTRACT Wood fiber insulation boards (WFIB) produced with natural binders have been gaining recognition as an eco-friendly material, however there is limited information on the effect of different wood fiber and sustainable binders on WFIB production. This study investigates the impact of density, wood fiber origin, and pertinency of polylactic acid (PLA) as a binder. Flexible WFIB with densities of 80, 100 and 120 kg/m3 were produced by hot-press method with fibers of pine and spruce as softwoods, and beech and birch as hardwoods. Bicomponent fibers, composed by two concentrical layers of polylactic acid (PLA) were utilized as a renewable-origin binder at a proportion of 10%. Technological properties such as short-term water absorption, compression test and thermal tests properties were assessed. The density of the WFIB significantly influences the water absorption, compression strength, and thermal conductivity, with all these values increasing as the density rises. Insulation boards made from hardwood fibers showed greater water absorption and compression values compared than their softwood counterparts. Softwood-WFIB single-samples with a density of 80 kg/m3 reported lower thermal conductivities than hardwoods ones. The present study shows the promising feasibility of producing flexible wood fiber insulation boards from natural fibers and polylactic acid as a renewable binder.

Application of nondestructive techniques for peach (Prunus persica) quality inspection: A review.

Peaches are highly valued for their rich nutritional content. Traditional fruit quality accessing methods (i.e., manual squeezing the fruit for firmness) are both subjective and destructive, which tend to diminish the integrity of fruit samples, consequently undermining their market value. Compared to traditional detection methods, nondestructive technology offers efficient and noninvasive solutions for rapidly and accurately assessing internal external quality of peaches. This can significantly enhance product classification and quality assurance while reducing the need for extensive human resources and minimizing potential physical damage to peaches. This review provided a comprehensive overview of nondestructive techniques for peach quality evaluation, including visible/near-infrared spectroscopy, machine vision technology, hyperspectral imaging, dielectric and optical properties, fluorescence spectroscopy, electronic nose/tongue, and acoustic vibration methods. It also evaluates the effectiveness of each technique in assessing internal quality, maturity, and disease detection of peaches. The advantages and limitations of each method were also summarized. This study focuses specifically on peaches and encompasses all existing nondestructive testing methods, providing valuable insights and references for future studies in the field of peach quality analysis using nondestructive testing methods.

Improving the Quality and Safety of Fish Products with Edible Coatings Incorporating Piscicolin CM22 from a Psychrotolerant Carnobacterium maltaromaticum Strain.

The consumption of raw or smoked fish entails significant microbiological risks, including contamination by pathogens such as Listeria monocytogenes, which can cause severe foodborne illnesses. This study explores the preservative use of piscicolin CM22, a novel bacteriocin derived from the psychrotolerant strain Carnobacterium maltaromaticum CM22, in two types of edible coatings (EC): chitosan-based and fish gelatin-based. An initial in vitro characterization of the technological and antimicrobial properties of these ECs with and without bacteriocin was conducted. The efficacy of the edible coatings was subsequently evaluated through shelf life and challenge tests against L. monocytogenes in raw and smoked fish products. The results demonstrated significant antimicrobial activity, with the chitosan-based coating containing piscicolin CM22 being the most effective in reducing microbial counts and maintaining pH and color stability. Furthermore, in the challenge test studies, both ECs effectively controlled L. monocytogenes, showing significant reductions in bacterial counts compared to the controls in fresh tuna, salmon, and smoked salmon. The ECs containing piscicolin CM22 reduced Listeria counts by up to 4 log CFU/g in raw and smoked fish samples, with effective control in smoked salmon for up to 15 days at refrigeration temperature. While further research is required to fully assess their preservation potential, these findings strongly indicate that piscicolin CM22-functionalized edible coatings hold significant potential for improving the quality and safety of fish products.