Protein-based adhesives for particleboards—Effect of application process

The main purpose of this study was to investigate wheat gluten (WG) dispersions as adhesives for particleboard. The effect of the dispersion concentration and two application methods were studied. When application method 1 was employed all the dispersion was added to the particles in one step, the particles were dried after the gluing. When using application method 2, the dispersion was added in two steps with drying of the glued chips between the first and the second addition of the dispersion. The amount of dry wheat gluten on dry particles was kept constant for all the experiments as was the pressing conditions. The performance of the wheat gluten dispersions was evaluated based on the following board properties: internal bond (IB), thickness swelling (TS) and water absorption (ABS). It is desirable to have high IB values, however, in the case of the TS and ABS lower values are preferable. The experiments were conducted according to a factorial screening design and SIMCA-P+ was employed as a multivariate analyzing tool. The results reveal that application method 2 seems to be beneficial, with regard to the board properties. Furthermore, it appears as, regarding the IB of the boards, the preferable dispersion concentration depends on the employed application method. When application method 1 is used a higher concentration seems to be better, in contrast for application method 2 a lower concentration of the dispersion may be beneficial. The improved properties obtained using application method 2 is proposed to be due to a more optimal penetration of the dispersion into the wood particles.     

Finite element analysis of tensegrity structures in offshore aquaculture installations

Aquaculture is the fastest growing food producing sector in the world. Considerable interest exists in developing open ocean aquaculture in response to a shortage of suitable, sheltered inshore locations and possible husbandry advantages of oceanic sites such as increased water quality and oxygen supply, which improve production efficiency and the quality of fish. The extreme weather conditions experienced offshore leads to a focus on new structure concepts, remote monitoring and a higher degree of automation in order to keep the cost of constructions with an economically viable range. This paper proposes tensegrity structures in the design of wave compliant structures for offshore aquaculture. The objective of this paper is to study several different combinations of pre-stress and stiffness and determine how they influence the stiffness of the tensegrity structure. The finite element analysis program ABAQUS™ has been used to investigate the load carrying capacity of a tensegrity beam structure. The stiffness properties of the tensegrity beam were observed to be highly non-linear and dependent on pre-stress and spring stiffness. When designing a tensegrity beam, both pre-stress and spring stiffness should be considered to ensure the desired structural properties. A large strength to mass ratio and promising properties with respect to control of geometry, stiffness and vibration could make tensegrity an enabling technology for future developments. The suggested concept, the tensegrity beam, shows promising stiffness properties in tension, compression and bending, which are relevant for development of open ocean aquaculture construction for high energy environments.     

Correction to: Precision agriculture research in sub-Saharan Africa countries: a systematic map

Precision Agriculture - A correction to this paper has been published: https://doi.org/10.1007/s11119-021-09796-w     

In-Pack Surface Pasteurization of Capture-Based,Pre-Rigor Filleted Atlantic Cod (Gadus morhua)

In this study, we targeted the surface bacteria of high quality vacuum-packed cod loins to investigate how this affected the shelf life. After heat processing, the storage temperature was kept at 4°C in order to mimic supermarket shelf conditions. Samples that had undergone minimal heating regimes were compared with control samples as well with samples that were heated into the core. Shelf life was assessed based on the findings of a sensory analysis and on microbial growth data and supported by measurements of liquid loss and pH. Surface pasteurization of these samples seems to prolong shelf life only to a limited degree, even for samples with a low initial contamination level. Transportation of some bacteria into the filet, possibly during the intense rigor mortis progress triggered by the heat process, may have created a general flux of water in the samples. Underneath the surface, these bacteria are exposed to a limited thermal load and very little microbial competition. Surface pasteurization is an efficient method to reduce microbial contamination of many foodstuffs. In the case of fresh fish, however, surface pasteurization seems to have a limited effect due to the structure of the muscle and the subsequent storage condition.