SusOrganic - Development of quality standards and optimised processing methods for organic produce - Final report

The SusOrganic project aimed to develop improved drying and cooling/freezing processes for organic products in terms of sustainability and objective product quality criteria. Initially, the consortium focused on a predefined set products to investigate (fish, meat, fruits and vegetables). Contacting participants in the fruit and vegetable sector showed that there is only little perceived need for making changes for the improvement of the processes. At the same time, it became clear that hops and herb producers (drying) face several challenges in terms of product quality and cost of drying processes. Therefore, the range of products was extended to these products. The results of a consumer survey conducted as part the project showed clearly that consumers trust in the organic label, but also tend to mix up the term organic with regional or fair ­trade. Further, the primary production on farm and not the processing is explicitly included in the consumers’ evaluation of sustainability. Appearance of organic products was found to be one of the least important quality criteria or attributes regarding buying decisions. However, there are indications that an imperfect appearance could be a quality attribute for consumers, as the product then is perceived to be processed without artificial additives. Regarding drying operations, small scale producers in the organic sector often work with old and/or modified techniques and technologies, which often leads to an inefficient drying processes due to high energy consumptions and decreased product quality. Inappropriate air volume flow and distribution often cause inefficient removal of the moisture from the product and heterogeneous drying throughout the bulk. Guidelines for improvement of the physical setup of existing driers as well as designs for new drying operations, including novel drying strategies were developed. Besides chilling and freezing, the innovative idea of superchilling was included into the project.The superchilled cold chain is only a few degrees colder than the refrigeration chain but has a significant impact on the preservation characteristic due to shock frosting of the outer layer of the product and the further distribution of very small ice crystals throughout the product during storage. Super­chilling of organically grown salmon eliminated the demand of ice for transport, resulting in both, a reduction of energy costs and a better value chain performance in terms of carbon foot printing. This is mainly due to the significantly reduced transport volume and weight without the presence of ice. The product quality is not different but the shelf life is extended compared to chilled fish. This means that the high quality of organic salmon can be maintained over a longer time period, which can be helpful,e.g. to reach far distant markets. The same trend was found for superchilled organic meat products such as pork and chicken. The consortium also developed innovative noninvasive measurement and control systems and improved drying strategies and systems for fruits, vegetables, herbs, hops and meat. Those systems are based on changes occurring inside the product and therefore require observation strategies of the product during the drying process. Through auditing campaigns as well as pilot scale drying tests it has been possible to develop optimisation strategies for both herb and hops commodities, which can help reduce microbial spoilage and retain higher levels of volatile product components whilst reducing the energy demands. These results can be applied with modifications to the other commodities under investigation. The environmental and cost performance of superchilling of salmon and drying of meat, fruit and vegetables were also investigated and the findings indicated that both superchilling and drying could improve sustainability of organic food value chains especially in case of far distant markets. An additional outcome of the project, beyond the original scope was the development of a noninvasive, visual sensor based detection system for authenticity checks of meat products in terms of fresh and prefrozen meats

AAPOR Report on Big Data

In recent years we have seen an increase in the amount of statistics in society describing different phenomena based on so called Big Data. The term Big Data is used for a variety of data as explained in the report, many of them characterized not just by their large volume, but also by their variety and velocity, the organic way in which they are created, and the new types of processes needed to analyze them and make inference from them. The change in the nature of the new types of data, their availability, the way in which they are collected, and disseminated are fundamental. The change constitutes a paradigm shift for survey research.There is a great potential in Big Data but there are some fundamental challenges that have to be resolved before its full potential can be realized. In this report we give examples of different types of Big Data and their potential for survey research. We also describe the Big Data process and discuss its main challenges

Snowmass CF1 Summary: WIMP Dark Matter Direct Detection

As part of the Snowmass process, the Cosmic Frontier WIMP Direct Detection subgroup (CF1) has drawn on input from the Cosmic Frontier and the broader Particle Physics community to produce this document. The charge to CF1 was (a) to summarize the current status and projected sensitivity of WIMP direct detection experiments worldwide, (b) motivate WIMP dark matter searches over a broad parameter space by examining a spectrum of WIMP models, (c) establish a community consensus on the type of experimental program required to explore that parameter space, and (d) identify the common infrastructure required to practically meet those goals.Comment: Snowmass CF1 Final Summary Report: 47 pages and 28 figures with a 5 page appendix on instrumentation R&

Trusted community : a novel multiagent organisation for open distributed systems

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Simple identification tools in FishBase

Simple identification tools for fish species were included in the FishBase information system from its inception. Early tools made use of the relational model and characters like fin ray meristics. Soon pictures and drawings were added as a further help, similar to a field guide. Later came the computerization of existing dichotomous keys, again in combination with pictures and other information, and the ability to restrict possible species by country, area, or taxonomic group. Today, www.FishBase.org offers four different ways to identify species. This paper describes these tools with their advantages and disadvantages, and suggests various options for further development. It explores the possibility of a holistic and integrated computeraided strategy