Thermodynamic, Economic and Maturity Analysis of a Carnot Battery with a Two-Zone Water Thermal Energy Storage for Different Working Fluids by Josefine Koksharov, Lauritz Zendel, Frank Dammel, Peter Stephan

“…A transcritical process with <inline-formula><math xmlns="http://www.w3.org/1998/Math/MathML" display="inline"><semantics><msub><mi>CO</mi><mn>2</mn></msub></semantics></math></inline-formula> is applied for charging, while discharging employs a transcritical process with <inline-formula><math xmlns="http://www.w3.org/1998/Math/MathML" display="inline"><semantics><msub><mi>CO</mi><mn>2</mn></msub></semantics></math></inline-formula> and six refrigerants operating in a subcritical process. The transcritical process with <inline-formula><math xmlns="http://www.w3.org/1998/Math/MathML" display="inline"><semantics><msub><mi>CO</mi><mn>2</mn></msub></semantics></math></inline-formula> and the four most promising subcritical processes are compared regarding round trip efficiency and levelized cost of electricity (LCOE) depending on the pinch points 5 K and 1 K in the heat exchangers. …”
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Prevalence and associated factors of common childhood illnesses in sub-Saharan Africa from 2010 to 2020: a cross-sectional study by Adugnaw Zeleke Alem, Kegnie Shitu, Demiss Mulatu Geberu, Bezawit Mulat, Daniel Gashaneh Belay, Dagmawi Chilot

“…On the other hand, children from older age mothers, children from the richest household and children from large family sizes, and having media access, electricity, a refrigerator and improved toilets were negatively associated.Conclusions The prevalence of common illnesses among under-5 children was relatively high in sub-Saharan African countries. …”
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Temperature Elevation during Semen Delivery Deteriorates Boar Sperm Quality by Promoting Apoptosis by Junwei Li, Wenming Zhao, Jiaqiao Zhu, Shuaibiao Wang, Huiming Ju, Shufang Chen, Athina Basioura, Graça Ferreira-Dias, Zongping Liu

“…Another one was packaged in a well-sealed Styrofoam box and placed in an incubator at 37 °C for 24 h to simulate semen delivery on hot summer days and subsequently transferred to a refrigerator at 17 °C for 3 days. The semen temperature was continuously monitored. …”
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Development and deployment of a supply-chain digital tool to predict fluid-milk spoilage due to psychrotolerant sporeformers by C. Qian, S.I. Murphy, T.T. Lott, N.H. Martin, M. Wiedmann

“…The Monte Carlo simulations predicted that 44.3% of half-gallons of milk were spoiled (defined as having a bacterial concentration >20,000 cfu/mL, a conservative estimate that represents the Pasteurized Milk Ordinance regulatory limit) after 21 d of refrigerated storage at consumer's home. Model validations showed that the model was the most accurate in predicting the mean sporeformer concentration at low temperatures (i.e., at 3°C and 4°C; compared with higher temperatures at 6°C and 10°C) within the first 21 d of consumer storage, with a root mean square error of 0.29 and 0.34 log10 cfu/mL, respectively. …”
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Performance Evaluation of Wire Cloth Micro Heat Exchangers by Hannes Fugmann, Sebastian Martens, Richard Balzer, Martin Brenner, Lena Schnabel, Carsten Mehring

“…The purpose of this study is to validate a thermal-hydraulic simulation model for a new type of heat exchanger for mass, volume, and coolant/refrigerant charge reduction. The new heat exchanger consists of tubes with diameters in the range of 1<inline-formula> <math display="inline"> <semantics> <mi mathvariant="normal">m</mi> </semantics> </math> </inline-formula><inline-formula> <math display="inline"> <semantics> <mi mathvariant="normal">m</mi> </semantics> </math> </inline-formula> and wires in the range of 100<inline-formula> <math display="inline"> <semantics> <mi mathvariant="normal">m</mi> </semantics> </math> </inline-formula>, woven together to form a <inline-formula> <math display="inline"> <semantics> <mrow> <mn>200</mn> <mo>&#215;</mo> <mn>200</mn> <mo>&#215;</mo> </mrow> </semantics> </math> </inline-formula>80<inline-formula> <math display="inline"> <semantics> <mi mathvariant="normal">m</mi> </semantics> </math> </inline-formula><inline-formula> <math display="inline"> <semantics> <mi mathvariant="normal">m</mi> </semantics> </math> </inline-formula><inline-formula> <math display="inline"> <semantics> <msup> <mrow></mrow> <mn>3</mn> </msup> </semantics> </math> </inline-formula> wire cloth heat exchanger. …”
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An assessment of Post-Harvest Fish Losses (PHFLs) in the artisanal fishery of Lake Kariba, Zimbabwe by Allen Mavuru, Lindah Mhlanga, Tamuka Nhiwatiwa

“…The traditional fish preservation methods employed in this fishery did not have negative impact on the nutritional composition of fish. The use of ice, refrigerators, salting and sun drying are recommended as preservation methods in the artisanal fishery. …”
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Low Fat Yoghurts Produced with Different Protein Levels and Alternative Natural Sweeteners by Lara Campos, Paulina Tuma, Tânia Silva, David Gomes, Carlos Dias Pereira, Marta H. F. Henriques

“…Sucrose (6% <i>w</i>/<i>w</i>) was used as a control in both trials. pH and titratable acidity, CIEL*a*b* color parameters, syneresis index, rheology and the texture profile of the low-fat yoghurts were evaluated over refrigerated storage. All products underwent sensory evaluation by an untrained panel. …”
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Combined Impacts of Initial Freezing Rate and Thawing/Cooking Conditions on Physicochemical and Textural Properties of Pork Patties by Brad Kim, Hyun-Wook Kim, Jihan Kim, Jinkyu Seo

“…This study aimed to investigate the combined impact of freezing rates (slow freezing rate [SFR]: 0.06°C/min; fast freezing rate [FFR]: 0.45°C/min; ultra-fast freezing rate [UFR]: 1.20°C/min) and thawing methods (cooking from frozen state [UTC]; water immersion in a 25°C water bath [WAT]; refrigerator at 2°C [RFT] until the core temperature reaches 2°C) on the physicochemical and texture characteristics of cooked pork patties. …”
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Nutrition Value of Baked Meat Products Fortified with Lyophilized Dragon Fruit (<i>Hylocereus undatus</i>) by Paulina Kęska, Patrycja Gazda, Łukasz Siłka, Katarzyna Mazurek, Joanna Stadnik

“…Additionally, characteristics typical for meat products, such as pH, water activity, oxidation-reduction potential or thiobarbituric acid reactive substances, and antioxidant properties of the product during 21 days of refrigerated storage, were assessed. The findings indicate that the use of higher doses of lyophilizate, i.e., in the amounts of 2.5% and 4%, significantly (<i>p</i> < 0.05) increases the nutritional value of meat products, leading to an increase in the concentration of essential minerals important for the proper functioning of the human body (calcium, magnesium, potassium, and iron). …”
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Resource scheduling and optimization in dynamic and complex transportation settings by Mellou, Konstantina.

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Predicting chiller system parameters using artificial neural networks : an experimental study by Venkatesalu Ishwariya

“…Temperature, Pressure and Flow rate of Water and Refrigerant is the key parameters collected through sensors. …”
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Surface decontamination of fresh-cut pennywort (Centella asiatica L.) leaves through pulsed light technology and acidic electrolysed water by Rosli, Siti Zaharah

“…Thus, this research aimed to extend the shelf life of fresh-cut pennywort by the potential applications of pulsed light (PL) treatment and acidic electrolysed water (AEW) in reducing microbial load, retain physicochemical qualities, physiological changes, nutritional values and acceptance of sensory quality during refrigerated storage. The reduction of inoculated Escherichia coli on the pennywort leaves after exposure to PL was examined and viewed using the scanning electron microscopy. …”
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Performance of UVC irradiation with dean vortex technology on clear and turbid tamarind (Tamarindus indica l.) juice by Mohd Hanif, Hani Afiffa

“…Contradictory, thermal treatments successfully retained microbial loads to below detection level during refrigerated storage. In conclusion, the existing UVC treatment may not be a suitable alternative in replacing thermal pasteurisation especially for long-term storage.…”
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Shelf Life and Quality Attributes Of Fresh Beef Infused With Organic Acids. by Mohamed Saeed, Mohamed Abd Elgadir

“…It has a shelf life of one day at ambient temperature and a few days at refrigerated temperature. This study was conducted with the objective of extending the shelf life of fresh beef by infusing organic acids such as citric, tartaric, acetic and lactic acids, and combination of the organic acids with sodium chloride. …”
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Analysis of outcomes of the frictional pressure drop prediction using different data source by Qais, A. Y., Normah, M. G., Agus, S. P.

“…Thus, new correlations are continuously being developed to generalize their applications across refrigerants and flow regimes. The friction factor is dependent on the Reynolds number and relative roughness, therefore consequently depends on the applied equation and fluid data. …”
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Determinants of food preparation and hygiene practices among caregivers of children under two in Western Kenya: a formative research study by Emily A. Ogutu, Anna Ellis, Katie C. Rodriguez, Bethany A. Caruso, Emilie E. McClintic, Sandra Gómez Ventura, Kimberly R. J. Arriola, Alysse J. Kowalski, Molly Linabarger, Breanna K. Wodnik, Amy Webb-Girard, Richard Muga, Matthew C. Freeman

“…Barriers to food hygiene and preparation practices included lack of psychological capability, for instance, caregivers’ lack of knowledge of critical times for handwashing, lack of perceived importance of washing some foods before eating, and not knowing the risks of storing food for more than four hours without refrigerating and reheating. Other barriers were opportunity-related, including lack of resources (soap, water, firewood) and an enabling environment (monetary decision-making power, social support). …”
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Revealing new tick-borne encephalitis virus foci by screening antibodies in sheep milk by Amélie Wallenhammar, Richard Lindqvist, Naveed Asghar, Sezin Gunaltay, Hans Fredlund, Åke Davidsson, Sören Andersson, Anna K. Överby, Magnus Johansson

“…TBEV infectivity in refrigerated milk was preserved, emphasising the importance of pasteurisation (i.e. 72 °C for 15 s) prior to consumption.…”
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Probiotic Properties of <i>Lactobacillus fermentum</i> InaCC B1295 Encapsulated by Cellulose Microfiber from Oil Palm Empty Fruit Bunches by Usman Pato, Yusmarini, Emma Riftyan, Evy Rossi, Rahmad Hidayat, Sandra Fitri Anjani, Nabila Riadi, Ika Nur Octaviani, Agrina, Daimon Syukri, Ingrid Suryanti Surono

“…Based on its resistance to hydrogen peroxide, ability to scavenge DPPH radicals, and activity in scavenging hydroxyl radicals, LFB1295 encapsulated with CMF hydrogel of OPEFB exhibits antioxidant properties as good as the scavenging ability of DPPH radicals with IC₅₀ of 36.880, 188.530, and 195.358 µg/mL, respectively, during storage for 0, 14, and 28 days at room and refrigerated temperature. Furthermore, hydroxyl radicals (HR)-scavenging activity showed an increased inhibition along with the increasing concentration of the Fenton reaction and decreasing concentration of cell-free supernatant (CFS) during storage time. …”
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Chemical composition, antioxidant and antibacterial activity of Piper chaba stem extracts with preservative effects on storage of raw beef patties by Mohammad Mahfuzur Rahman, Tyeaba Tasnim Dipti, M. Nazrul Islam, Abu Tareq Mohammad Abdullah, Sharmin Jahan, Md. Morshedul Alam, M. Rezaul Karim

“…They were then assessed for various storage quality parameters under refrigerated (4° C ± 1° C) conditions, including free fatty acid, antioxidant contents, and oxidative stability at 0, 6th, 16th, and 33rd days. …”
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Overcoming the incumbency and barriers to sustainable cooling by Jesus Lizana, Nicole D. Miranda, Larisa Gross, Antonella Mazzone, Francois Cohen, Giovani Palafox-Alcantar, Patrick Fahr, Anant Jani, Renaldi Renaldi, Malcolm McCulloch, Radhika Khosla

“…Achieving sustainable cooling requires navigating the opportunities and barriers presented by the incumbent technology that currently dominates the way in which cooling is provided—the vapour-compression refrigerant technology (or air-conditioners). Air-conditioners remain the go-to solution for growing cooling demand, with other alternatives often overlooked. …”
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