Response Surface Methodology and Genetic Algorithms Applied to Model and Optimize the Dyeing of Cotton Process with the Reactive Black 5 Dyestuff

This work aimed to combine response surface methodology and genetic algorithms to model and optimize the dyeing process to show the influences of each component in the dyeing of cotton knit to optimize its dyeing conditions. A 26 design of central composite and rotational (DCCR) was used as support to execute seventy-eight dyeings with Reactive Black 5 dyestuff (RB5) on 100% knitted cotton substrate. The impacts of various dyeing process parameters were also investigated. The concentrations of [RB5] (percent), [NaCl] (g/L), [Na2CO3] (g/L), and [NaOH] (mL/L), as well as processing time (min) and temperature (°C), were employed. The K S-1 coefficient and the costs of each experiment were calculated as a result. The objective function was derived from the fitting of the experimental points using the least-squares method and analysis of variance (ANOVA). The findings revealed that both techniques can be efficiently applied to model and optimize the cotton dyeing, with the goal of lowering the cost and environmental impact

Advances in Postharvest Process Systems

This Special Issue presents a range of recent technologies and innovations to help the agricultural and food industry to manage and minimize postharvest losses, enhance reliability and sustainability, and generate high-quality products that are both healthy and appealing to consumers. It focuses on three main topics of food storage and preservation technologies, food processing technologies, and the applications of advanced mathematical modelling and computer simulations. This presentation of the latest research and information is particularly useful for people who are working in or associated with the fields of agriculture, the agri-food chain and technology development and promotion

Advances in postharvest process systems

This books presents a range of recent technologies and innovations to help the agricultural and food industry to manage and minimize postharvest losses, enhance reliability and sustainability, and generate high-quality products that are both healthy and appealing to consumers. It focuses on three main topics of food storage and preservation technologies, food processing technologies, and the applications of advanced mathematical modelling and computer simulations. This latest research and information is particularly useful for people who are working in or are associated with the fields of agriculture, agri-food chain and technology development and promotion

A smart grid system for reducing energy consumption and energy cost in buildings in São Paulo, Brazil

The National Electric Energy Agency (ANEEL) of Brazil, in a bid to encourage energy-conscious energy consumption, has proposed a new sustainable energy tariff modality (the White Tariff) based on off-peak usage. This study aims to compare and contrast situations in which the White Tariff alone is used, and where it is combined with power generation from a generator set or a photovoltaic cell energy system to reduce energy costs. Furthermore, economic, environmental, and social advantages are outlined in the project summaries. Interviews and documentary analyses were conducted in a technology park that uses only the White Tariff and in condominiums that combine the White Tariff with a generator set or a photovoltaic cell system. The data generated was fed into the database of the Horosazonal software to obtain an overview of these companies. Results show that the company adopting the White Tariff alone achieved 19% and US$14,684 in annual savings. However, when the White Tariff is combined with a generator set, the smart grid project proved to be more efficient over time as it obtained an annual benefit of US$35,832 and 62.38% savings. In contrast, the smart grid project combining a photovoltaic cell energy system with the White Tariff achieved an annual benefit of US$52,712, with 68.31% savings and was 1.3 to 5.3 times more profitable than other projects, demonstrating that it was the best smart grip project studied. Furthermore, opting for the White Tariff produced advantages such as a reduction in energy consumption expenses, contributing to a reduction in power outages and blackouts, reduction in greenhouse gas emissions and boosting the company image within society. This study shows that energy-conscious consumption combined with the use of renewable energy sources is environmentally and economically advantageous and can provide future generations with a healthier environment in which people can make use of natural resources in a sustainable manner that is sustainable for planet earth1315CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQ305987/2018-

Selenized yeast in production of selenium enriched Pleurotus ostreatus mushroom with good flavour

The aim of this study was to investigate the potential influence of selenized yeast (Sel Plex, Alltech Inc., Lexington, USA) on chemical composition and flavour of solid state grown mushroom Pleurotus ostreatus. Amino acid composition that influences the flavour of selenium-enriched P.ostreatus P80 (137.84 ppm of selenium in d.w.) and non enriched cultivated strains with particular emphasis on selenomethionine was determined by HPLC method, after complete hydrolysis. Volatile flavour compounds of mushroom cultures were analyzed by GC-MS using Headspace sampler. In mushrooms with high selenium content, selenium in the form of L-selenomethionine was present. High selenium concentration in fruit body did not significantly change the amino acid composition of mushrooms. The major amino acids of fruit body sample were glutamic acid, alanine, aspartic acid and tryptophan. In the fruit body of P.ostreatus P80 control, 30 volatile compounds were detected, and in selenium enriched sample number of detected compounds was 25. Compounds that were detected in control sample, but not in eriched fruit body are 2-amino-N-ethylpropanamide, 2-methylpropyl pentan-2-yl sulfite, 2,3-pentanedione, heptan-2-one, pentan-1-ol, 2-methyldihydrofuran-3(2H)-one,1-hydroxyacetone, 3-hydroxy-2-butanon, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine and benzaldehyde. Compounds that were detected in enriched P.ostreatus P80, but not in control are acetone, ethylacetate, 2-propanol, acetonitrile, 2-methylbenzaldehyde and 2-hydroxyethylmethacrylate. Selenized yeast presents good source of selenium for selenium enriched mushroom production with good flavour, which is probably safety for consumption

Antioxidant Capacity of Anthocyanins and other Vegetal Pigments: Modern Assisted Extraction Methods and Analysis

This reprint contains thirteen contributions on recent advances in the field of anthocyanins and other vegetal pigments and state-of-the-art extraction methods applied to different matrices. The interdisciplinary character of the subject and the breadth of the contents presented by the authors make this book very interesting and comprehensive. This reprint covers different topics such as the most modern and cutting-edge methods for the analysis and extraction of anthocyanins, their geographical variability, the improvement and protection of their antioxidant properties, the valorization of by-products, stability studies and the metabolomics of chlorophylls and carotenoids, all of which are the subject of research and review in this reprint

Effect of curing conditions and harvesting stage of maturity on Ethiopian onion bulb drying properties

The study was conducted to investigate the impact of curing conditions and harvesting stageson the drying quality of onion bulbs. The onion bulbs (Bombay Red cultivar) were harvested at three harvesting stages (early, optimum, and late maturity) and cured at three different temperatures (30, 40 and 50 oC) and relative humidity (30, 50 and 70%). The results revealed that curing temperature, RH, and maturity stage had significant effects on all measuredattributesexcept total soluble solids

Natural Antioxidants: Innovative Extraction and Application in Foods

Natural Antioxidants: Innovative Extraction and Application in Foods compiles comprehensive information and recent findings on the extraction of antioxidants from different natural resources and investigates their application in food. The book focuses on different sources of natural antioxidants such as the Hypochaeris and Hyoseris species, pomegranate seed oil, thyme, hemp, coriander, olive mill wastewaters, the edible mushroom Hericium erinaceus, Brewer’s spent grain, broccoli byproducts, cardoon, and Norway spruce bark. Moreover, the effect of different treatments such as blanching, microwave exposure, roasting, and enzymatic browning on the phytochemical content and bioactivity of the extracts is also addressed. Readers will find valuable insights into the impact of extraction methodologies on the bioactivity of the extracts, along with an understanding of the vast potential of natural extracts for the quality of food products. Readership Food and nutrition researchers, health professionals, nutritionists, and food science and chemistry student

Advanced Research on Glucosinolates in Food Products

Glucosinolate-containing foods, such as vegetables from the plant order Brassicales and its derivative products, are valued for their health-beneficial properties. The latter are linked to glucosinolate hydrolysis products, such as isothiocyanates.The book “Advanced Research on Glucosinolates in Food Products” collects the latest research on the impact of the whole food supply chain, including production, as well as domestic food preparation, on glucosinolates and the formation and chemistry of their breakdown products in vegetables and further foods. In this context, the consequences for human health are important, too. The book contains articles that cover research on the effect of pre-harvest factors on glucosinolates, their hydrolyzing enzymes, and the formation of volatile hydrolysis products. Further topics include the linkage between glucosinolates and sensory aspects, and the effects of food preparation and follow-up reactivity. Finally, research on the bioavailability and functional effects of isothiocyanates for human health is included