Managing stored-product insect pests by heating the ambient air of a food-processing facility to high temperatures (50-60 degrees C), also referred to as heat treatment, is an effective technology that has been used since the early 1900s. The minimum temperature during heat treatment for effective disinfestation is 50 degrees C. The effect of sublethal exposures to 50 degrees C on the reproduct...

A successful exploitation of thermal plasmas in the field of high temperature chemistry and material processing requires a fundamental understanding of the interaction between a plasma and matter in the condensed phase. In this paper some of the basic aspects involved in the heat exchange between a thermal plasma and solids or liquids are reviewed, with emphasis on recent experimental results o...

Heat emission and temperature control in an electronic device are highly correlated with power consumption as well as to equipment’s reliability. Within this context, this chapter discusses a possible solution to restrict the processing component’s heat emission in FPGA-based systems (e.g., Cognitive Radio [CR] equipment). It also describes the implementation, on reconfigurable FPGA based circu...

Batch processes are flexible allowing the production of different products within the same facility, and suitable for producing low volume, high value-added products such as pharmaceuticals and agrochemicals. The trend towards batch processing has necessitated the development of scheduling techniques. In addition to process scheduling, heat integration has been increasingly considered for batch...

A significant number of studies that evaluated tactile-pain interactions employed heat to evoke nociceptive responses. However, relatively few studies have examined the effects of non-noxious thermal stimulation on tactile discriminative capacity. In this study, the impact that non-noxious heat had on three features of tactile information processing capacity was evaluated: vibrotactile threshol...

In the present work, simulations of stirred yoghurt processing in a plate heat exchanger were performed using computational fluid dynamics (CFD) calculations and the results compared with experimental data, showing a very good agreement. A Herschel–Bulkley model for the viscosity and an Arrhenius-type term for the temperature dependence were used to model the thermo-rheological behaviour of yog...

A357 samples were realized by laser powder bed fusion (LPBF) on building platforms heated up to different temperatures. The effect of the preheating temperature and of the post processing heat treatment on the microstructure and the mechanical properties of the samples was studied. It was demonstrated that building platform heating can act as an in situ ageing heat treatment following the fast ...

Chinese-style pork jerky is a typical intermediate moisture meat product obtained by curing, drying and roasting pork samples. The chemical, physical and microbiological characteristics of pork jerky were evaluated throughout processing. The moisture content varied from 72.5% to 23.4 or 19.6% and aw varied form 0.97 to 0.74 or 0.72 in accordance with processing steps. The pork jerky roasted at ...