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With the continuous progress of China’s rural revitalization and the increasing aging population in coastal rural areas, it has become a research focus to make the indoor thermal environment more suitable for the elderly, especially in winter. This study took Qingdao’s coastal rural areas in the cold region of China as an example. A field survey was conducted in 110 coastal rural dwellings, and four typical dwellings were selected for on-site measurements. This study collected information on the characteristics of local residential buildings, the primary living spaces for the elderly, heating methods, and thermal satisfaction. It also documented the energy expenditure and thermal conditions of the surveyed dwellings. The research findings indicate that the current heating system, while capable of partially improving the indoor thermal environment, is still affected by poor thermal insulation performance. As a result, there are issues such as low average indoor temperature, significant temperature fluctuations, and overall thermal instability. The findings of this study provide comprehensive information on the heating modes used in coastal rural dwellings, and the results can be utilized to evaluate and further improve the thermal environment of dwellings in cold coastal rural areas.

Iodine-ion thrusters are mainly used for attitude control and position maintenance of small satellites. They rely on the sublimation and ionization of iodine to generate thrust. The heating methods and structural parameters of the iodine feed-ing systems have a significant impact on their own working performance. The dynamic grid method was applied to simulate the sublimation phase-transition process of the iodine in the storage tank to study the effects of heating methods and ratios of diameter to height on the performance of storage tank of an iodine-ion thruster. The results indicate that the contact heating method shows the best performance considering the mass flow rate, flow stability, and preheating time among the three hea-ting methods, such as external heating, radiant heating, and contact heating. Besides, the ratio of diameter to height of a storage tank has almost no effect on the change of flow rate for the contact heating method. The flow stability is good. A lower ratio of diameter to height is better for the iodine-ion thruster designed for high thrust. The mass flow rate at the ratio of 0.2 increased by 9.0% compared to the ratio of 1.4. While a larger ratio of diameter to height is better for the iodine-ion thruster designed for high speed of response. The preheating time at the ratio of 0.2 increased by 80% compared to the ratio of 1.4.

It has been shown that heating methods have a large impact on rural indoor air quality. Previous studies on indoor air quality in rural houses involved a limited number of heating methods and lacked comprehensive comparative research on the three heating methods: coal-fired boiler radiator heating, air-source heat pump radiator heating, and Chinese stove–kang heating. In this paper, subjective surveys and objective tests were conducted on indoor air quality in rural houses using these three heating methods in northern Shanxi, China. The gray relational analysis method and the comprehensive index method were used to evaluate the indoor air pollution levels of the three heating methods. The results were as follows: The subjective evaluations of most rural residents were overly optimistic about the indoor air quality of coal-fired boiler radiator heating and Chinese stove–kang heating. The indoor TVOC concentrations from these two heating methods far exceeded the standard limit of 0.6 mg/m3 at night. The indoor PM2.5 and PM10 concentrations from Chinese stove–kang heating varied greatly over a day and showed intermittent peak fluctuations that far exceeded the standard limits in the initial period of fuel combustion. The pollution levels from coal-fired boiler radiator heating, air-source heat pump radiator heating, and Chinese stove–kang heating were evaluated as light pollution, non-pollution, and medium or heavy pollution, respectively. [ABSTRACT FROM AUTHOR]

The principle and application of oil shale in-situ mining technology are reviewed. Oil shale is rich in resources and is an important supplement to petroleum and natural gas as a source of energy. Currently, ground retorting technology is the primary way to produce shale oil because of its elaborated processing method and equipment. However, this technology has several disadvantages such as low thermal efficiency, high environmental pollution and inability to exploit deeply buried oil shale. A novel method called oil shale in-situ mining technology is efficient and environmentally friendly. This technology can exploit deep oil shale while reducing pollution and greenhouse effect. Based on the data collected, this paper summarizes the development of global underground in-situ oil shale mining technology, introduces four heating transfer principles and mathematical models of conduction heating, convection heating, radiation heating and combustion heating, clarifies the process flow, as well as presents advantages and disadvantages of different technologies. It provides a reference for the research of oil shale in-situ mining technology, and also looks into the technologyâs prospects for industrialization, integrating with greenization, information and intelligence.

Covalent organic frameworks (COFs), as an emerging class of porous crystalline materials constructed by covalent links between the building monomers, have gained tremendous attention. Over the past 15 years, COFs have made rapid progress and substantial development in the chemistry and materials fields. However, the synthesis of COFs has been dominated by solvothermal methods for a long time and it usually involves high temperature, high pressure and toxic organic solvents, which created many challenges for environmental considerations. Recently, the exploration of new approaches for facile fabrication of COFs has aroused extensive interest. Hence, in this review, we comprehensively describe the synthetic strategies of COFs from the aspects of nonconventional heating methods and reaction media. In addition, the advantages, limitations and properties of the preparation methods are compared. Finally, we outline the main challenges and development prospects of the synthesis of COFs in the future and propose some possible solutions.

Biomass as a renewable energy resource is a major topic on a global scale. Several types of biomass heat treatment methods have been introduced to obtain useful byproducts via pyrolysis. Microwaves are a practical replacement for conventional stoves and ovens to perform pyrolysis of biomass. Their rapid heating rate and user-friendliness make them a good choice for the pyrolysis process over conventional methods. The current study reviewed research articles that used microwaves for the pyrolysis process on different types of biomass. This study primarily provides comprehensive details about the pyrolysis process, especially microwave-assisted pyrolysis (MAP) and its feasibility for treating biomass. A systematic literature review, according to the PRISMA guidelines, was performed to find research articles on biomass treatment using MAP technology. We analyzed various research studies (n = 32), retrieved from different databases, that used MAP for pyrolysis on various types of biomass, and we achieved good results. The main goal of this study was to examine the usefulness of the MAP technique, comparing its effects on distinguished types of biomass. We found MAP's effective parameters, namely, temperature, concentration of microwave absorber, moisture percentage of starting material and flow rate, microwave power and residence time of the initial sweep gas that control the pyrolysis process, and effect quality of byproducts. The catalytic agent in MAP pyrolysis was found to be useful for treating biomass, and that it has great potential to increase (nearly double) the production yield. Although MAP could not be used for all types of materials due to some challenges, it produced good results compared to conventional heating (pyrolysis) methods. We concluded that MAP is an effective method for reducing pyrolysis reaction time and improving the quality of value-added products. Also, MAP eliminates the shredding requirement for biomass and improves heating quality. Therefore, it is a viable method for reducing pyrolysis processing costs and should be applied on a larger scale than lab scale for commercialization. [ABSTRACT FROM AUTHOR]

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Biogas is a sustainable energy source generated through Anaerobic Digestion (AD), a process where organic wastes are converted into biogas under specific conditions. The temperature has a substantial impact on the bacterial digestion process. Consequently, its variations should not exceed 2–3 °C per hour, or the biogas generation rate will fluctuate dramatically. Thus, a stable digestion temperature is needed. As a result, the biogas system should include a heating system that guarantees steady biogas production. In this study, the environmental, economic, agricultural, and social benefits of biodigesters are discussed. Then, different heating sources are analyzed to find the favorable method for each climatic region based on the type of bacteria used. In tropical areas, solar energy is effective, while geothermal energy is more suitable for colder regions. However, geothermal heating systems have high payback periods, while the payback period of solar energy systems can be decreased when combined with a biogas source or a greenhouse. The study also highlights the potential of incorporating phase-change materials in biodigester enclosures to minimize the required heating, thus maintaining optimal temperatures over prolonged periods. • A stable digestion temperature is needed for continuous anaerobic biogas production. • Selecting biodigesters' heating methods depends on the climatic conditions and bacteria type. • Increasing heating efficiency improves biodigesters' economic and environmental performance. • Phase-change materials can significantly enhance the heating efficiency in biodigesters. [ABSTRACT FROM AUTHOR]

Purpose: Perioperative hypothermia is a common anesthesia-related complication that can result in negative outcomes. Intraoperative active heating can positively impact these outcomes. Therefore this study aimed to investigate the effectiveness of three common heating devices for controlling hypothermia, improving thermal comfort, and reducing anesthesia recovery time., Design: Systematic review and meta-analysis., Methods: Seven electronic literature databases were searched from the inception date of the databases to March 18, 2022. RevMan 5.4 and Stata 15.1 were used to perform meta-analyses on the obtained data, and the Cochrane Evaluation Manual was used for quality risk assessment of the included studies., Findings: A total of 18 studies involving 1,511 patients undergoing surgery using heating devices were included. In this meta-analysis, a ranking method known as the Surface Under the Cumulative Ranking Curve (SUCRA) was used. SUCRA provides a numerical measure of the effectiveness of treatments, with higher values indicating superior efficacy. Findings demonstrated that the concurrent use of three heating devices led to an elevation in core body temperatures (SUCRA = 69.2%) and enhanced delayed recovery (SUCRA = 88.6%) as compared to the application of a single device. Furthermore, for thermal comfort, the employment of heating blankets proved to be the most effective (SUCRA = 87.8%)., Conclusions: This study showed the core body temperatures and reductions in delayed recovery were greater when three heating devices were used together as compared to use one of them alone. Heating blankets was the most effective option for improving the thermal comfort of patients. Thus, clinicians should opt for appropriate heating equipment according to the type of surgery and the characteristics and needs of patients. The choice of appropriate heating equipment will ensure surgical safety, improve patient comfort, and reduce surgical risks., Competing Interests: Declaration of Competing Interest We confirm that this manuscript has not been published elsewhere and is not under consideration by another journal. All authors have approved the manuscript and agreed with submission to the International Journal of Nursing Practice. The study has no financial support and the authors have no conflicts of interest to declare. Prof. Xiao-ying Yan and Prof. Xiao-hong Huang will be responsible for the paper’s pre-publication., (Copyright © 2024 The American Society of PeriAnesthesia Nurses. Published by Elsevier Inc. All rights reserved.)

Purpose: Exposure to cold temperatures decreases finger temperature (T fing ) and dexterity. Decreased manual function and dexterity can be serious safety risks, especially in tasks that require fine motor movements that must be performed outdoors. The aim of this study was to determine whether hand heating with a minimal power requirement (14.8 W) results in a smaller reduction in T fing and manual dexterity performance during mild cold exposure compared to a non-heated control condition., Methods: In a randomized crossover design, twenty-two healthy participants were exposed to a moderately cold environment (5  ºC) for 90 min. One condition had no intervention (CON), while the other had the palmar and dorsal hands heated (HEAT) by using electric heating films. T fing and cutaneous vascular conductance (CVC) were continuously monitored using laser Doppler flowmetry. Manual dexterity performance and cognitive function were assessed by the Grooved Pegboard Test (GPT) and Stroop Color-Word (SCW) test, respectively, during the baseline period and every 30 min during the cold exposure., Results: After the cold exposure, T fing was higher in HEAT relative to CON (CON 9.8 vs. HEAT 13.7 ºC, p < 0.0001). GPT placing time, as an index of dexterity performance, was also shorter in HEAT by 14.5% (CON 69.10 ± 13.08 vs. HEAT 59.06 ± 7.99 s, p < 0.0001). There was no difference in CVC between the two conditions during the cold exposure (p > 0.05 for all). Cognitive function was similar between two conditions (p > 0.05 for all)., Conclusion: The proposed hand heating method offers a practical means of heating fingers to maintain dexterity throughout prolonged cold exposure., (© 2024. The Author(s), under exclusive licence to Springer-Verlag GmbH Germany, part of Springer Nature.)

Pyrolysis and combustion experiments were carried out on a single wood pellet in a drop tube furnace, under a heating rate of 5 °C/min. Kinetic modeling was done using the Extended Independent Parallel Reaction model. Three reactions were considered in the pyrolysis case and only one in the combustion case. In the pyrolysis case, a thermal model was proposed which is coupled with the kinetic model to correct the temperature inside the pellet. In the combustion case, the mass rate curve was compared to that of the main gaseous emissions. The mass and mass rate curves between the combustions of a pellet in the drop tube furnace and of pellet sawdust in a thermobalance under the same heating rate were compared., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 The Authors. Published by Elsevier Ltd.. All rights reserved.)

Biomass as a renewable energy resource is a major topic on a global scale. Several types of biomass heat treatment methods have been introduced to obtain useful byproducts via pyrolysis. Microwaves are a practical replacement for conventional stoves and ovens to perform pyrolysis of biomass. Their rapid heating rate and user-friendliness make them a good choice for the pyrolysis process over conventional methods. The current study reviewed research articles that used microwaves for the pyrolysis process on different types of biomass. This study primarily provides comprehensive details about the pyrolysis process, especially microwave-assisted pyrolysis (MAP) and its feasibility for treating biomass. A systematic literature review, according to the PRISMA guidelines, was performed to find research articles on biomass treatment using MAP technology. We analyzed various research studies (n = 32), retrieved from different databases, that used MAP for pyrolysis on various types of biomass, and we achieved good results. The main goal of this study was to examine the usefulness of the MAP technique, comparing its effects on distinguished types of biomass. We found MAP’s effective parameters, namely, temperature, concentration of microwave absorber, moisture percentage of starting material and flow rate, microwave power and residence time of the initial sweep gas that control the pyrolysis process, and effect quality of byproducts. The catalytic agent in MAP pyrolysis was found to be useful for treating biomass, and that it has great potential to increase (nearly double) the production yield. Although MAP could not be used for all types of materials due to some challenges, it produced good results compared to conventional heating (pyrolysis) methods. We concluded that MAP is an effective method for reducing pyrolysis reaction time and improving the quality of value-added products. Also, MAP eliminates the shredding requirement for biomass and improves heating quality. Therefore, it is a viable method for reducing pyrolysis processing costs and should be applied on a larger scale than lab scale for commercialization.

Direct fire, indirect heat, and extinguishing water cause great damage to cultural assets upon a fire disaster in a library or archive. Conservation and restoration of heat-damaged papers are particularly challenging due to the complexity and severity of the damage. Since valuable originals obviously cannot be used for the development of treatment methods and only to a limited extent for the analysis of the damage, it is necessary to produce model paper materials that have a high degree of similarity to fire-damaged papers, which was addressed in the present study. Three different heating methods were tested to produce model papers of different heating levels. Their altered optical, structural, and chemical properties were analyzed and compared with the results of original fire-damaged samples. The study points out pathways to enable the production of comparable sample materials. Heating between hot plates or in an oven produces papers that have properties quite similar to the originals in terms of surface area, paper structure, cellulose integrity, and interactions with water. Stack heating in the oven has proven to be a particularly effective manufacturing method for larger quantities of model papers. [ABSTRACT FROM AUTHOR]

• The 3D printability of chicken meat paste is enhanced by fortifying plant oil. • The shift factor of modified Cox-Merz rules well-correlated with 3D print quality. • Cooking methods greatly impact the gelation properties of 3D printed meat products. • Microwave leads to higher fluid retention ability but reduced the details of samples. • Among oil-added 3D printed products, the peanut oil group exhibited greatest quality. This study investigated the influence of oil type (olive, soybean, and peanut oil) and post-cooking methods (oven bake and microwave) on the quality of 3D printed chicken meat products. The Ostwald-de-Waele model was used to describe the flow behavior of chicken meat paste (R2 > 0.995). Oil-fortified groups present significantly lower consistency index (K) and flow behavior index (n), indicating better fluidity. A modified Cox-Merz rule was applied by multiplying angular frequency with shift factors (α SF). Surprisingly, the values of α SF are well-correlated with accuracy parameters of 3D printed cubes (| r | >0.8). For post-heating methods, baking results in higher fluid loss but contributes to a smoother surface. The microwaved gels showed better fluid retention ability and higher accuracy but lost the detail shape of the 3D printing model. Overall, the PO (peanut oil) meat emulsion group presented better textural properties and flat surfaces than other oil-added counterparts. [ABSTRACT FROM AUTHOR]

Pyrolysis is an efficient thermochemical conversion process, but accurate prediction of yield and properties of biochar presents a significant challenge. Three prominent ensemble learning methods, viz. Random Forest (RF), eXtreme Gradient Boosting (XGB), and Adaptive Boosting (AdaBoost) were utilized to develop models to predict yield and higher heating value (HHV) of biochar. Dataset comprising 423 observations from 44 different biomasses was curated from peer-reviewed journals for predicting biochar yield. RF regressor achieved a test R2 of 0.86 for biochar yield, while XGB regressor achieved a test R2 of 0.87 for biochar HHV prediction. The SHapley Additive exPlanations (SHAP) analysis was conducted to assess influence of each feature on the model's output. Pyrolysis temperature and ash content of biomass were identified as the most influential features for the prediction of both yield and HHV of biochar. The partial dependence plots (PDPs) revealed nonlinear relationships, interpreting how the model formulates its predictions., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

The soluble tannins in Japanese persimmon gives it an unpleasant astringent taste, which can be removed using certain conventional methods. However, these methods are not very efficient and lead to the recurrence of astringency upon heating. Thus, the use of persimmon in processed food is severely limited. Although the effects of heating time and temperature on astringency recurrence have been explored in detail, the effect of the heating method used has not yet been clarified. Considering this, we subjected an astringency-removed paste to various heat treatments, namely, stir frying, boiling, and pressurization, and examined their effect on astringency recurrence. Soluble tannin contents were also determined, and sensory evaluation was conducted. It was observed that stir frying, which is accompanied by moisture evaporation, is superior with respect to the suppression of astringency recurrence and the prevention of syneresis compared with the other two methods. Moreover, the bright orange color and the gummy texture obtained upon stir frying are favorable for commercial purposes. Therefore, it is expected that these findings will lead to the significant improvement of astringent persimmon processing. [ABSTRACT FROM AUTHOR]

Ohmic heating (OH) at different conditions (voltage: 15, 20, 25 V; frequency: 1, 5, 10 kHz) and one-step water bath (WB) were used to heat wash and unwash surimi prepared from fresh pre-rigor common carp. The optimal heating conditions were established through assessments of gel strength, Texture Profile Analysis (TPA), water-holding capacity (WHC), whiteness, and sensory evaluation. Then, the impact of heating modes on gelation properties of unwashed surimi based on the optimal heating conditions was investigated. The study findings indicated a significant enhancement in gel properties compared to WB. Unwashed surimi gel properties showed improvement when derived from freshly caught raw fish and subjected to OH treatment. Moreover, variations in frequencies and voltages were observed to influence the heating rate. Optimal gel quality was achieved at 10 kHz 20 V (10 V/cm), facilitating swift progression through the gel deterioration stage, inhibition of protein hydrolyzing enzymes activity, and establishment of a stable gel network. Continuing to increase the heating rate would disrupt its network structure, resulting in diminished gel strength and WHC. The best quality of unwashed surimi gel was achieved by heating to 40°C for 30 min, followed by heating to 90°C for another 30 min (40°C 30 min + 90°C 30 min) under 10 kHz 20 V. The gel strength increased when held for 1 h at 40°C. For optimal heating efficiency, the heating mode of 40°C 30 min + 90°C 30 min is recommended to prepare unwashed surimi gel. PRACTICAL APPLICATION: Ohmic heating, as a rapid food heat treatment method, can both increase the heating rate and improve the gelation properties of freshwater surimi. There is a wide range of potential applications for the heat treatment of the surimi., (© 2024 The Author(s). Journal of Food Science published by Wiley Periodicals LLC on behalf of Institute of Food Technologists.)

Background: Periprosthetic joint infection is a serious complication following joint replacement. The development of bacterial biofilms bestows antibiotic resistance and restricts treatment via implant retention surgery. Electromagnetic induction heating is a novel technique for antibacterial treatment of metallic surfaces that has demonstrated in-vitro efficacy. Previous studies have always employed stationary, non-portable devices. This study aims to assess the in-vitro efficacy of induction-heating disinfection of metallic surfaces using a new Portable Disinfection System based on Induction Heating., Methods: Mature biofilms of three bacterial species: S. epidermidis ATCC 35,984, S. aureus ATCC 25,923, E. coli ATCC 25,922, were grown on 18 × 2 mm cylindrical coupons of Titanium-Aluminium-Vanadium (Ti6Al4V) or Cobalt-chromium-molybdenum (CoCrMo) alloys. Study intervention was induction-heating of the coupon surface up to 70ºC for 210s, performed using the Portable Disinfection System (PDSIH). Temperature was monitored using thermographic imaging. For each bacterial strain and each metallic alloy, experiments and controls were conducted in triplicate. Bacterial load was quantified through scraping and drop plate techniques. Data were evaluated using non-parametric Mann-Whitney U test for 2 group comparison. Statistical significance was fixed at p ≤ 0.05., Results: All bacterial strains showed a statistically significant reduction of CFU per surface area in both materials. Bacterial load reduction amounted to 0.507 and 0.602 Log10 CFU/mL for S. aureus on Ti6Al4V and CoCrMo respectively, 5.937 and 3.500 Log10 CFU/mL for E. coli, and 1.222 and 0.372 Log10 CFU/mL for S. epidermidis., Conclusions: Electromagnetic induction heating using PDSIH is efficacious to reduce mature biofilms of S aureus, E coli and S epidermidis growing on metallic surfaces of Ti6Al4V and CoCrMo alloys., (© 2024. The Author(s).)

Heat supplementation during surgery is a common practice; however, thermal support is not commonly used during anesthesia induction. Mice lose body temperature quickly, and air movement can exacerbate this, potentially putting mice at a thermal deficit before surgery. Whether the method of warming during induction affects overall heat loss during anesthesia is unknown. We hypothesized that the method of heating would affect body temperature (Tb) during anesthesia induction, maintenance, recovery, and once placed back on the rack. Mice (C57BL/6NHsd-6M/6F [C57BL/6]; Hsd:Athymic Nude-Foxn1nu [Nude]; N = 24;12M/12F) were assigned to a treatment in a factorial design: thermal chamber (TC; ambient temperature [Ta] = 28.8°C); heating pad (HP; induction chamber placed on an electric heating pad;Ta = 28.4°C); and control (Ctrl; Ta = 21.6°C). During induction, one mouse at a time was anesthetized with isoflurane over a 3min period and then maintained under anesthesia for 10min on a hot water heating pad (33 °C). Then isoflurane was stopped and time to ambulation was recorded. Tb and activity were tracked in the home cage on the rack before and after anesthesia. During induction, Ctrl mice lost significantly more heat (-2.8 °C) than did TC (+0.2 °C) and HP mice (+0.1 °C) but TC and HP were not different. During anesthesia maintenance, Ctrl mice regained 1 °C, but their Tb was still lower than that of the treated groups. Nude mice consistently had a lower Tb than C57BL/6 mice, regardless of treatment or anesthesia phase. C57BL/6 Ctrl mice took longer to ambulate than either HP or TC mice, but the method of heating did not differentially affect Nude mice. In general, C57BL/6 as compared with Nude and females as compared with males were comparatively more active and had higher Tb during certain times of day, regardless of the heating methods. Overall, our findings support the provision of heat during anesthesia induction, regardless of method, to reduce overall Tb loss during a short anesthesia event.

Abstract The application of lithium‐ion batteries especially for electric vehicles has been limited by the factors of safety, lifetime, charging time, and cost. One of the principal limitations is that the performance of Li‐ion batteries drops intensely in a cold environment. Cold environment dramatically reduces the available capacity of the batteries and increases its internal impedance at the same time. Therefore, the estimation of state‐of‐health is of great importance in battery performance evaluation and lifetime prediction. Furthermore, the heating methods need to be developed to ensure that batteries work in abnormal temperature conditions. This paper conducts a comprehensive review specifically on the poor performance of lithium‐ion cells under severe conditions. The content contains three sections. First, a comprehensive study on the aging mechanisms of lithium‐ion batteries at cold temperatures is undertaken. Second, the estimation methods of the health state of the batteries are conducted, which is vital to understand the fundamentals and quantify the performance and aging effects for lithium‐ion batteries. Third, the heating methods are classified and studied in detail to reduce the degradation mechanism and promote the performance of lithium‐ion batteries under sub‐zero conditions.

Background: Exposure to household air pollution from polluting domestic fuel (solid fuel and kerosene) represents a substantial global public health burden and there is an urgent need for rapid transition to clean domestic fuels. Gas for cooking and heating might possibly affect child asthma, wheezing, and respiratory health. The aim of this review was to synthesise the evidence on the health effects of gaseous fuels to inform policies for scalable clean household energy., Methods: In this systematic review and meta-analysis, we summarised the health effects from cooking or heating with gas compared with polluting fuels (eg, wood or charcoal) and clean energy (eg, electricity and solar energy). We searched PubMed, Scopus, Web of Science, MEDLINE, Cochrane Library (CENTRAL), Environment Complete, GreenFile, Google Scholar, Wanfang DATA, and CNKI for articles published between Dec 16, 2020, and Feb 6, 2021. Studies eligible for inclusion had to compare gas for cooking or heating with polluting fuels (eg, wood or charcoal) or clean energy (eg, electricity or solar energy) and present data for health outcomes in general populations. Studies that reported health outcomes that were exacerbations of existing underlying conditions were excluded. Several of our reviewers were involved in screening studies, data extraction, and quality assessment (including risk of bias) of included studies; 20% of studies were independently screened, extracted and quality assessed by another reviewer. Disagreements were reconciled through discussion with the wider review team. Included studies were appraised for quality using the Liverpool Quality Assessment Tools. Key health outcomes were grouped for meta-analysis and analysed using Cochrane's RevMan software. Primary outcomes were health effects (eg, acute lower respiratory infections) and secondary outcomes were health symptoms (eg, respiratory symptoms such as wheeze, cough, or breathlessness). This study is registered with PROSPERO, CRD42021227092., Findings: 116 studies were included in the meta-analysis (two [2%] randomised controlled trials, 13 [11%] case-control studies, 23 [20%] cohort studies, and 78 [67%] cross-sectional studies), contributing 215 effect estimates for five grouped health outcomes. Compared with polluting fuels, use of gas significantly lowered the risk of pneumonia (OR 0·54, 95% CI 0·38-0·77; p=0·00080), wheeze (OR 0·42, 0·30-0·59; p<0·0001), cough (OR 0·44, 0·32-0·62; p<0·0001), breathlessness (OR 0·40, 0·21-0·76; p=0·0052), chronic obstructive pulmonary disease (OR 0·37, 0·23-0·60; p<0·0001), bronchitis (OR 0·60, 0·43-0·82; p=0·0015), pulmonary function deficit (OR 0·27, 0·17-0·44; p<0·0001), severe respiratory illness or death (OR 0·27, 0·11-0·63; p=0·0024), preterm birth (OR 0·66, 0·45-0·97; p=0·033), and low birth weight (OR 0·70, 0·53-0·93; p=0·015). Non-statistically significant effects were observed for asthma in children (OR 1·04, 0·70-1·55; p=0·84), asthma in adults (OR 0·65, 0·43-1·00; p=0·052), and small for gestational age (OR 1·04, 0·89-1·21; p=0·62). Compared with electricity, use of gas significantly increased risk of pneumonia (OR 1·26, 1·03-1·53; p=0·025) and chronic obstructive pulmonary disease (OR 1·15, 1·06-1·25; p=0·0011), although smaller non-significant effects were observed for higher-quality studies. In addition, a small increased risk of asthma in children was not significant (OR 1·09, 0·99-1·19; p=0·071) and no significant associations were found for adult asthma, wheeze, cough, and breathlessness (p>0·05). A significant decreased risk of bronchitis was observed (OR 0·87, 0·81-0·93; p<0·0001)., Interpretation: Switching from polluting fuels to gaseous household fuels could lower health risk and associated morbidity and mortality in resource-poor countries where reliance on polluting fuels is greatest. Although gas fuel use was associated with a slightly higher risk for some health outcomes compared with electricity, gas is an important transitional option for health in countries where access to reliable electricity supply for cooking or heating is not feasible in the near term., Funding: WHO., Competing Interests: Declaration of interests We declare no competing interests., (Published by Elsevier Ltd. This is an Open Access article under the CC BY 4.0 license.)

Aristotelia chilensis is a plant rich in phenolics and other bioactive compounds. Their leaves are discarded as waste in the maqui berry industry. A new application of these wastes is intended by the recovery of bioactive compounds using pressurized hot water extraction with conventional or microwave heating. Both technologies have been selected for their green character regarding the type of solvent and the high efficiency in shorter operation times. Extractions were performed in the temperature range 140–200 °C with a solid/liquid ratio of 1:15 (w:w). The extracts’ total phenolic content, antioxidant capacity, and saccharides content obtained with both heating methods were measured. Additionally, the thermo-rheological properties of the gelling matrix enriched with these extracts were analyzed. Optimum conditions for lyophilized extracts were found with conventional heating, at 140 °C and 20 min extraction; 250.0 mg GAE/g dry extract and 1321.5 mg Trolox/g dry extract. Close to optimum performance was achieved with microwave heating in a fraction of the time (5 min) at 160 °C (extraction), yielding extracts with 231.9 mg GAE/g dry extract of total phenolics and antiradical capacity equivalent to 1176.3 mg Trolox/g dry extract. Slightly higher antioxidant values were identified for spray-dried extracts (between 5% for phenolic content and 2.5% for antioxidant capacity). The extracts obtained with both heating methods at 200 °C contained more than 20% oligosaccharides, primarily glucose. All the formulated gelling matrices enriched with the obtained extracts displayed intermediate gel strength properties. The tested technologies efficiently recovered highly active antioxidant extracts, rich in polyphenolics, and valuable for formulating gelling matrices with potential applicability in foods and other products.

Radio frequency (RF) heating has been studied to inactivate bacteria in some powder foods. In this study, a 6 kW, 27.12 MHz RF system was used to pasteurize Salmonella in black fungus (Auricularia auricula) powder. The effects of different conditions (initial a w , electrodes gaps, particle sizes) on RF heating rate and uniformity were investigated. The results showed that RF heating rate was significantly ( p < 0.05) improved with decreasing electrodes gap and increasing initial a w , and the heating rate was the slowest when the particle size was 120-160 mesh. However, these factors had no significant ( p > 0.05) influence on heating uniformity. RF pasteurization of Salmonella in black fungus powder was also studied. The results showed that, to inactivate Salmonella for 5 log reductions in the cold spot (the center of surface layer), the time needed and bacteria heat resistance at designated temperature (65, 75, 85 °C) decreased with increasing a w , and the first order kinetics and Weibull model could be used to fit inactivation curves of Salmonella with well goodness. Quality analysis results showed that although RF pasteurization had no significant ( p > 0.05) effect on Auricularia auricula polysaccharide (AAP) and total polyphenols, obvious changes were found on color. Results suggested that RF pasteurization can be considered as an effective pasteurization method for black fungus powder., Competing Interests: DECLARATION OF CONFLICTING INTERESTSThe author(s) declared no potential conflicts of interest with respect to the research, authorship, and/or publication of this article.

Exposure to household air pollution (HAP) accounted for the loss of 86 million healthy lives in 2019, with almost half of all deaths due to lower respiratory infection among children under 5 years of age. Similarly, the situation in Punjab - Pakistan's largest province - is also not promising. This study was conducted to examine household energy consumption and respiratory symptoms among children under the age of five in rural and urban areas of Punjab. Using data from the Multiple Indicator Cluster Survey (MICS) 2017-18, logistic regression models were applied to the data of a sample of 35,000 children under the age of five living in households with polluting heating fuels. A hypothesis was formulated to investigate the relationship between polluting heating activities and respiratory infections among children under five. Those Children who live in households having traditional space heaters without chimneys are 50% more likely to have symptoms of Acute Respiratory Infection (ARI) compared to those whose households have chimneys with traditional space heaters. When households utilize polluting heating fuel, the likelihood of children experiencing rapid, shortness of breath increases by 49%, and the likelihood of children displaying ARI symptoms characterized by coughing rises by approximately 30%. This study proposed a complete banning of polluting heating activities and replacing it with cleaner ones using financial incentives. It is pertinent to raise awareness campaigns majorly focusing on the guidelines to adopt better heat output with less harmful emissions., (© 2023. The Author(s).)

The application of lithium‐ion batteries especially for electric vehicles has been limited by the factors of safety, lifetime, charging time, and cost. One of the principal limitations is that the performance of Li‐ion batteries drops intensely in a cold environment. Cold environment dramatically reduces the available capacity of the batteries and increases its internal impedance at the same time. Therefore, the estimation of state‐of‐health is of great importance in battery performance evaluation and lifetime prediction. Furthermore, the heating methods need to be developed to ensure that batteries work in abnormal temperature conditions. This paper conducts a comprehensive review specifically on the poor performance of lithium‐ion cells under severe conditions. The content contains three sections. First, a comprehensive study on the aging mechanisms of lithium‐ion batteries at cold temperatures is undertaken. Second, the estimation methods of the health state of the batteries are conducted, which is vital to understand the fundamentals and quantify the performance and aging effects for lithium‐ion batteries. Third, the heating methods are classified and studied in detail to reduce the degradation mechanism and promote the performance of lithium‐ion batteries under sub‐zero conditions. [ABSTRACT FROM AUTHOR]

The influence of mild perioperative hypothermia on the immune function and incidence of postoperative wound infections has been suggested, but the specific mechanism is unclear. This study aimed to analyze the body temperature, immune function, and wound infection rates in patients receiving open surgery for gastric cancer. Body temperature was controlled in each patient using one of four different methods: wrapping limbs, head and neck; insulated blankets; warming infusion fluids and insulated blankets; and warming fluids without insulated blankets. One hundred patients were randomly divided into four groups of 25 patients each, and every group received a different intraoperative treatment for maintaining normal body temperature. Nasopharyngeal and rectal temperatures, transforming growth factor beta (TGF-β), interleukin 10 (IL-10) levels, and cluster of differentiation (CD)3+T and CD4+/CD25+ regulatory T cell (Treg) counts were measured before surgery and at 2 and 4 hours postoperatively. Patients were evaluated at one week after surgery for signs of infection. Intraoperative body temperature and measures of immune function varied significantly between the four groups, with the largest temperature changes observed in the group in which only the limbs were wrapped in cotton pads to control the body temperature. The lowest temperature change (i.e., close to normal temperature) and cytokine response after surgery were observed in the group in which infusion fluids and transfused blood (if needed) were heated to 37℃, peritoneal irrigation fluid was heated to 37℃, and an insulation blanket was heated to 39℃ and placed under the patient. No intergroup differences were found in the infection rates at one week after surgery. In conclusion, body temperature variation during surgery affects the immune function of patients, and maintaining body temperature close to normal results in the least variation of immune function.

With the aggravation of the global aging process, more and more elderly people are facing the problem of dysphagia. The advantages of three-dimensional (3D) printing in making chewy food are increasingly prominent. In this study, the two-nozzle 3D printer was used to explore the effects of different proportions of buckwheat flour, printing filling ratio, microwave power, and time on the quality of bean-paste buns. The results showed that the bean paste filling containing 6% buckwheat flour had the best antioxidant and sensory properties. When the filling ratio was 21.6%, the microwave power was 560 W, and the time was 4 min, the obtained sample was the most satisfactory. Compared with the microwave-treated and steamed traditional samples, the chewiness of the samples was reduced by 52.43% and 15.14%, respectively, and the final product was easier to chew and swallow., (© 2023 Wiley Periodicals LLC.)

Essential oil is a food additive with antimicrobial properties but with limitations due to strong organoleptic properties. However, thermal treatments can be applied to reduce essential oil content while ensuring antimicrobial activities in food matrices. In this study, the inactivation efficiency of essential oils on E. coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in buffered peptone water (BPW) and hot-chili sauce was evaluated when coupled with 915 MHz microwave heating. Essential oils used in this study did not affect the dielectric properties and further heating rate of BPW and hot-chili sauce. The dielectric constant of BPW was 76.3 and dielectric loss factor was 30.9. In addition, it took 85 s to reach 100 °C for all samples. Among essential oils, synergistic microbial inactivation with microwave heating was observed from carvacrol (CL) and citral (CI), but not from eugenol (EU) and Carvone (CN). Specifically, CL and microwave heating (M) for 45 s showed the most effective inactivation (ca. 6 log reduction) for the pathogens in BPW. Similar trends were shown in hot-chili sauce. However, M + CI inactivation did not show synergistic effects in hot-chili sauce. Microwave heating time for hot-chilis sauce was 40 s. In propidium iodide uptake study, M + CL was found to cause most severe damage to cell membrane (758.5 of PI value for E. coli O157:H7) while M + CU and M + CN had little impact. In DiBAC 4 (3) test, CL resulted in the largest value (2.09 for E. coli O157:H7). These observations highlight that CL induces synergistic effects as it caused severe membrane damage along with destruction of membrane potential. The combined treatment did not show any significant difference in quality change compared to untreated hot-chili sauce (p > 0.05). The result indicates the potential application of CL and M combination for hot-chili sauce processes to ensure microbiological safety with acceptable quality., Competing Interests: Declaration of competing interest No conflict of interest was declared., (Copyright © 2023 Elsevier B.V. All rights reserved.)

The aim of this study was to evaluate the perception of androstenone in pork from entire male pigs with different androstenone levels (High ≥ 2 mg kg − 1 ; Medium 0.5–0.7 mg kg − 1 ) applying four different heating methods (vacuum, grill, oven and frying). Androstenone (AND) perception was analysed during and after cooking by a trained panel. During cooking, the highest score for AND odour (greatest perception) was obtained with the grill and vacuum, while frying was the best option for reducing its perception, which was judged to be imperceptible for androstenone medium level (P < 0.05). In cooked samples, there were level, heating method and its interaction effects for AND odour and flavour, meat flavour, juiciness and hardness (P < 0.05). The samples treated by vacuum and frying had a proper texture profile. However the frying method provided the lowest score in AND perception, making it the best option for reducing both AND odour and flavour. In short, the use of different heating methods strongly affected AND perception. [ABSTRACT FROM AUTHOR]

With the continuous development of the social economy, residents living in rural China pay more attention to the heating quality and require a comfortable and healthy indoor thermal environment in winter. The existing traditional heating methods cannot meet the high-quality heating demands. Although the new heating methods based on clean energy can satisfy the needs of residents in terms of energy saving, environmental protection and thermal comfort, they have not been widely used due to their high initial investment, the misunderstanding of principal functions and the perceived difficulty of application. This study firstly summarizes various available heating methods for rural areas from aspects of technical characteristics, environmental friendliness, indoor comfort, and economy. Then it gives advice for government and relevant institutions to increase publicity for new heating methods. It aims to provide a theoretical basis and feasible suggestions for the selection of heating methods for rural residents in China. It also aims to provide theoretical policy making references for the transformation of the original rural heating methods.

This study compared the effects of different heating methods such as roasting, pan-frying, deep-frying and microwave treatment on the formation of acrylamide (AA) in ready-to-eat croquettes. The experiment was performed with ten commercially available pre-cooked flour-based croquettes with meat filling for home-cooking reheated according to the information on the labels. The AA content was determined by the reversed phase-high performance liquid chromatography (RP-HPLC) method coupled to a diode array detector (DAD). Browning development and water activity along with free asparagine and sugar content were also monitored. Before preparation, all products showed the lowest (190 μg/kg) acrylamide content. The highest acrylamide content was found when microwave heating was used. The mean AA content in all samples prepared in this way was significantly higher (420 μg/kg) than that of roasting (360 μg/kg), deep-frying (298 μg/kg) or pan-frying (285 μg/kg) ( p < 0.05). The manner in which heat is transmitted to a food appears to have a significant impact on the rate of acrylamide formation. Among the domestic methods used, microwave treatment was more favourable for AA formation in products. The use of microwave heating for thermal processing of carbohydrate-rich food should be limited by consumers to prevent excessive acrylamide formation. [ABSTRACT FROM AUTHOR]

PEGylation is one of the most widely employed strategies to increase the circulatory half-life of proteins and to reduce immune responses. However, conventional PEGylation protocols often require excess reagents and extended reaction times because of their inefficiency. This study demonstrates that a microwave-induced transient heating phenomenon can be exploited to significantly accelerate protein PEGylation and even increase the degree of PEGylation achievable beyond what is possible at room temperature. This can be accomplished under conditions that do not compromise protein integrity. Several PEGylation chemistries and proteins are tested, and mechanistic insight is provided. Under certain conditions, extremely high levels of PEGylation were achieved in a matter of minutes. Moreover, considering the significantly reduced reaction times, the microwave-induced transient heating concept was adapted for continuous flow manufacturing of bioconjugates.

Computational fluid dynamics (CFD) plays a prominent role in the design and development of solar air heaters. The previous investigations have lagged in using a radiation model for the solar heat input; instead, most of the researchers simulated a constant heat flux model. Moreover, an extensive study on the geometrical and boundary conditions like confinement and transition length, suction, and blowing effects has not been studied. The present investigation deals with the aforementioned effects on the flow and heat transfer characteristics of the SAH channel, which is designed for residential space heating. The finite volume-based solver Ansys Fluent is used for finding the field variables. The confinement height is varied from 25 to 150 mm, and the transition length is varied from 250 to 1000 mm. The suction and blowing effect is investigated by changing the flow direction across the channel. Even though the temperature rise is less significant with respect to confinement height and transition length, the effective efficiency increases with decreasing channel height and increasing transition length. In general, blowing of air across the channel gives better performance than suction. When comparing them, the influence is less in temperature rise and more in pressure drop for the channel height of 25 mm, whereas the channel height of 150 mm has better influence in temperature rise and less influence in pressure drop., (© 2022. The Author(s), under exclusive licence to Springer-Verlag GmbH Germany, part of Springer Nature.)

The indoor thermal environment of the traditional Kang building is poor. The different thermal zones differ quite a bit in the heat supply. Thus, the heating methods applied to the different thermal zones are also different. The heating methods and the biomass fuel mass, which were applicable to the different thermal zones, were studied. The dynamic heating load of the traditional Kang building in different thermal zones was calculated to provide the basis for the heating methods analysis. The results showed that the traditional Kang building cannot meet the heat demand in the severe cold and cold zones most. Thus, the transformation of heating method can reduce the auxiliary heat supply by 90% compared with the traditional Kang. The applicable heating method in different thermal zones was determined. The analysis can not only ensure the indoor thermal comfort, but also avoid the energy waste of the unadvisable heating method. The research results provide the basis for the rural households to select the appropriate heating method. [ABSTRACT FROM AUTHOR]

The main goal of this study is to present an analysis of different heating methods frequently used in laboratory scale and in the industrial practice to heat blanks at warm temperatures. In this context, the blank can be heated inside the forming tools (internal method) or using a heating system (external method). In order to perform this analysis, a finite element model is firstly validated with the simulation of the direct resistance system used in a Gleeble testing machine. The predicted temperature was compared with the temperature distribution recorded experimentally and a good agreement was found. Afterwards, a finite element model is used to predict the temperature distribution in the blank during the heating process, when using different heating methods. The analysis also includes the evaluation of a cooling phase associated to the transport phase for the external heating methods. The results of this analysis show that neglecting the heating phase and a transport phase could lead to inaccuracies in the simulation of the forming phase. [ABSTRACT FROM AUTHOR]

Traditional Chinese fermented shrimp paste is popular with consumers for its unique seafood flavor and fermented aroma. However, different heating methods exerted various flavors, which directly affect consumer choice and the industrialization of shrimp paste. In this study, the effect of four heating methods (steaming, frying, microwaving, and infrared) on volatile components of shrimp paste were compared by headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC–MS), gas chromatography–ion mobility spectrometry (GC-IMS) and chemometrics. Results showed that 96 volatile components were identified; The volatile components such as pentanal, ethyl acetate, dimethyl disulfide, and propanal were the characteristic volatile components that could be distinguished between different heating methods. The concentration of phenols and alcohols decreased, and the concentration of ketones and aldehydes increased after heating. The effect of microwave heating on volatile components is closer to that of steaming and frying, while infrared heating had the most significant impact on volatile components of shrimp paste. In addition, steaming, frying, microwaving, and infrared heating improve the aroma quality of shrimp paste by promoting fat oxidation, protein degradation, the Strecker pathway, and the escape of sulfur-containing compounds. Therefore, our results can provide theoretical support for improving shrimp paste quality and consumer choice. • GC-IMS and HS-SPME-GC-MS reveals more comprehensive aroma information. • Aroma formation pathways of shrimp paste under different heating methods are revealed. • Microwave and infrared heating are beneficial to the development of shrimp paste industry. [ABSTRACT FROM AUTHOR]

The processing of high-protein vanilla-flavored milk was performed under different electric field strengths of ohmic heating (5.22 V/cm, OH6; 6.96 V/cm, OH8; 8.70 V/cm, OH10; 10.43 V/cm, OH12) to evaluate the energy consumption, processing parameters, and microbiological, rheological, and biological aspects, compared with the sample submitted to conventional pasteurization (PAST, 72 °C/15 s). All samples showed higher than 12 g/100 mL of protein, consisting of high-protein content products. In addition, Ohmic Heating (OH) generated lower energy expenditure and more significant microbial inactivation of lactic acid bacteria, molds and yeasts, total mesophiles, and psychotropics. Furthermore, OH at lower electric field strengths, mainly OH8, improved anti-diabetic, anti-oxidant, and anti-hypertensive activities and rheological properties, and resulted in lower hydroxymethylfurfural contents, and higher whey protein nitrogen index. The results suggest that OH is a technology that can be used in flavored milk with high-protein content, being recommended an electric field strength of 6.96 V/cm. However, more studies are necessary to evaluate the effect of OH on high-protein dairy products, mainly by studying other OH processing parameters., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2022 Elsevier Ltd. All rights reserved.)

Finding the optimal balance between end-user's comfort, lifestyle preferences and the cost of the heating, ventilation and air conditioning (HVAC) system, which requires intelligent decision making and control. This paper proposes a heating control method for HVAC based on dynamic programming. The method first selects the most suitable modeling approach for the controlled building among three machine learning modeling techniques by means of statistical performance metrics, after which the control of the HVAC system is described as a constrained optimization problem, and the action of the controller is given by solving the optimization problem through dynamic programming. In this paper, the variable 'thermal energy storage in building' is introduced to solve the problem that dynamic programming is difficult to obtain the historical state of the building due to the requirement of no aftereffect, while the room temperature and the remaining start hours of the Primary Air Unit are selected to describe the system state through theoretical analysis and trial and error. The results of the TRNSYS/Python co-simulation show that the proposed method can maintain better indoor thermal environment with less energy consumption compared to carefully reviewed expert rules. Compared with expert rule set 'baseline-20 °C', which keeps the room temperature at the minimum comfort level, the proposed control algorithm can save energy and reduce emissions by 35.1% with acceptable comfort violation.

Microwaves have become a promising wireless driving strategy due to the advantages of transmissivity through obstacles, fast energy targeting, and selective heating. Although there are some studies on microwave powered artificial muscles based on different structures, the lack of studies on microwave control has limited the development of microwave-driven (MWD) robots. Here, a far-field MWD parallel robot controlled by adjusting energy distribution via changing the polarization direction of microwaves at 2.47 GHz is first reported. The parallel robot is based on three double-layer bending actuators composed of wave-absorbing sheets and bimetallic sheets, and it can implement circular and triangular path at a distance of 0.4 m under 700 W transmitting power. The thermal response rate of the actuator under microwaves is studied, and it is found that the electric-field components can provide a faster thermal response at the optimal length of actuator than magnetic-field components. The work of the parallel robot is demonstrated in an enclosed space composed of microwave-transparent materials. This developed method demonstrates the multi-degree-of-freedom controllability for robots using microwaves and offers potential solutions for some engineering cases, such as pipeline/reactors inspection and medical applications., (© 2022 The Authors. Advanced Science published by Wiley-VCH GmbH.)

The US Environmental Protection Agency's (EPA's) New Source Performance Standards (NSPS) for Residential Wood Heaters (RWH) require certification emission testing of prototype appliances. In 2015, EPA revised those standards to further reduce particulate matter emissions from this critical source. However, to achieve that goal, lower emissions measured in certification tests must reflect lower emissions when the appliance is operated in homes. Woodstove certification tests have used either the Federal Reference Method (FRM), a crib wood method, or a cordwood testing method developed by ASTM International that was designated as a broadly applicable Alternative Test Method (ATM) by the EPA until December 2021, when that status was revoked. There is broad agreement that the FRM and ASTM procedures do not simulate typical fueling and operating of wood stoves in the field, raising questions about the efficacy of the current program. Effective emission reduction efforts require robust, accurate, and reproducible test methods. With input from a range of stakeholders, the Northeast States for Coordinated Air Use Management (NESCAUM) developed the Integrated Duty Cycle Test Method for Certification of Wood-Fired Stoves Using Cordwood (IDC), a cordwood testing protocol designed to improve the efficacy of residential wood heater certification testing. That method was approved by EPA as a broadly applicable ATM in 2021. IDC test runs assess appliance performance under a range of operating and fueling conditions representative of typical consumer use patterns. Unlike previous test methods, the IDC protocol requires three replicate runs to assess appliance performance variability. Including variable fueling and operating conditions, along with the requirement for replicates runs, will increase the effectiveness of certification testing and promote the development of improved wood stove technology. This paper reports on experiments conducted to develop and test the IDC method. Implications : Residential wood heating is one of the largest sources of primary particulate matter pollution nationwide. EPA's New Source Performance Standards (NSPS) establish emission limits for this source category and require certification testing of prototype wood appliances to demonstrate compliance with those limits. However, the operating and fueling requirements in NSPS compliance testing protocols do not represent typical conditions in the field. We developed a new testing approach, the Integrated-Duty Cycle (IDC) Test Method, to address the shortcomings of current certification test approaches. The IDC procedure for cordwood stoves, which was approved by EPA as a broadly applicable alternative test method in 2021, assesses appliance operations over various operating and fueling conditions representing typical consumer use patterns in an integrated run and requires three replicate runs to enable the assessment of variability in stove performance. Stoves certified with this method will be equipped to meet the NSPS limits consistently in field operation.

This research investigated heating uniformity and pasteurization of canned pineapple using radio frequency (RF) energy. Experiments were conducted in a 6 kW, 27.12 MHz pilot-scale RF system. Results showed that the temperature difference was more than 16°C, and the standard deviation was 4.38°C at the end of heating when using RF heating alone. Water bath-assisted RF (WRF) heating effectively improved the heating uniformity, the temperature difference was less than 7°C and the standard deviation was 2.52°C at the end of heating in the condition of electrode gap (210 mm), chord length of the fruit block (26 mm), and the initial temperature of sugar solution (80°C). When the total number of colonies reached 4-log reduction, water bath (WB) heating alone needed 660 s, and WRF heating needed 180 s. Vitamin C, hardness, and color of fruit blocks were well preserved using WRF heating compared with WB alone. PRACTICAL APPLICATION: This study shows that the pasteurization of canned food by radio frequency heating can achieve better food quality than the traditional pasteurization methods. Therefore, this research can promote the application of radio frequency heating technology in canned food pasteurization., (© 2022 Institute of Food Technologists®.)

Aristotelia chilensis is a plant rich in phenolics and other bioactive compounds. Their leaves are discarded as waste in the maqui berry industry. A new application of these wastes is intended by the recovery of bioactive compounds using pressurized hot water extraction with conventional or microwave heating. Both technologies have been selected for their green character regarding the type of solvent and the high efficiency in shorter operation times. Extractions were performed in the temperature range 140–200 °C with a solid/liquid ratio of 1:15 (w:w). The extracts' total phenolic content, antioxidant capacity, and saccharides content obtained with both heating methods were measured. Additionally, the thermo-rheological properties of the gelling matrix enriched with these extracts were analyzed. Optimum conditions for lyophilized extracts were found with conventional heating, at 140 °C and 20 min extraction; 250.0 mg GAE/g dry extract and 1321.5 mg Trolox/g dry extract. Close to optimum performance was achieved with microwave heating in a fraction of the time (5 min) at 160 °C (extraction), yielding extracts with 231.9 mg GAE/g dry extract of total phenolics and antiradical capacity equivalent to 1176.3 mg Trolox/g dry extract. Slightly higher antioxidant values were identified for spray-dried extracts (between 5% for phenolic content and 2.5% for antioxidant capacity). The extracts obtained with both heating methods at 200 °C contained more than 20% oligosaccharides, primarily glucose. All the formulated gelling matrices enriched with the obtained extracts displayed intermediate gel strength properties. The tested technologies efficiently recovered highly active antioxidant extracts, rich in polyphenolics, and valuable for formulating gelling matrices with potential applicability in foods and other products. [ABSTRACT FROM AUTHOR]

In recent years, single crystal Cu-Al-Ni alloys with shape memory behavior (SMB) became generally commercialized. They achieved the level of extended application, including upper limb human prosthesis with anthropomorphic characteristics. An actuator based in single crystal Cu-Al-Ni alloy was tested as a prototype for prosthetic actuators. Their thermal cycle times remarkably define the actuator dynamics and the idea of preheating to reduce its response time was tested. To elaborate the heating conditions, the chemical composition of martensitic and austenitic single crystals, Cu-Al-Ni alloy samples were examined. The dynamic response of a martensitic actuator made with SMB and the power consumed with preheating was analyzed. It demonstrates that the presence of more elements in alloys may be fundamental to displace the heating diagram and to reduce the power consumed. [ABSTRACT FROM AUTHOR]

The kinetics which can be used to describe thermal softening of potato tissue by water cooking and pressure steaming were established and the temperature dependence of rheological and textural properties, using six different instrumental objective methods as firmness indicators, was determined within the temperature range of 100–122 °C. In water cooking at 100 °C and in steaming at 100, 112 and 117 °C, the thermal softening was best expressed by one simple pseudo first-order kinetic mechanism, which was considered to be the response to the changes in the pectic material in the cell wall and interlamellar region. Tension energy was the best rheological property for establishing the kinetics of softening of potato by water cooking, whereas maximum shear force was the best method of representing the tissue softening by steaming, using first-order models. Steaming at 122 °C caused overcooking of the tissue, even for short times. At this high temperature, rheological parameters (compression, tension and creep compliance) and textural properties from Texture Profile Analysis (TPA) fitted second-order models. When second-order models were used, the Arrhenius equation was significant for chewiness, indicating that this textural property can be useful for detecting overcooking caused by prolonged pressure steaming in the experimental temperature range. [ABSTRACT FROM AUTHOR]