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Cultural heritage of a country represents an array of monuments, historic buildings, arts and crafts, indigenous skills and traditions. The emerging threats to the cultural resources by way of decay, loss or destruction, has become a prime concern today. Heritage has become one of the vital components of tourism industry. It is being considered as cultural capital. The process of valuation of this capital is very complex since Heritage is basically a nonmarketed good. Different techniques used for valuating environmental resources which are similar in nature to Heritage, have led to the development of economic valuation models especially for valuation of Heritage as cultural assets. This economic approach has helped to derive the real value of heritage sites by way of consumer’s surplus and consumer’s willingness to pay for the use of cultural heritage assets and sustain sites for future generations.

Refractance WindowTM-Drying (RWD) is one such novel fourth-generation drying technology which has recently gained huge attention due to its several advantages. It is employed to dry the heat-sensitive products even juices and purees to retain the product color, aroma, antioxidant compounds, and nutritional properties. This technology dries the product through a thin, transparent infrared film which effectively forms a ''window” for drying, keeping the product's temperatures very low and ensuring rapid drying, involving all modes of heat transfer. The drying temperature, time, cost, and energy consumption are also lower in this case, but thermal efficiency and product's quality are higher than conventional drying technologies like drum drying, freeze-drying, spray drying, tray drying, etc. which possess their own limitations. The present work, therefore, summarizes the recent trends in RWD, emphasizing its impact on process and food quality properties, and highlights differences between RWD and existing drying technologies. This manuscript discusses in detail the effect of RWD on physical, chromatic, biochemical, functional, structural, textural, and microbial properties of end-product. Further, the patents based on RWD have also been highlighted comprehensively for the first-time, considering their contribution to scientific knowledge and as a platform to support the upcoming developments in the field.

This paper investigates numerically the effects of variable viscosity on unsteady generalized Couette flow of a water base nanofluid with convective cooling at the moving surface. The Buongiorno model utilized for the nanofluid incorporates the effects of Brownian motion and thermophoresis. The nonlinear governing equations of continuity, momentum, energy and nanoparticles concentration are tackled numerically using a semi discretization finite difference method together with Runge-Kutta Fehlberg integration scheme. Numerical results for velocity, temperature, and nanoparticles concentration profiles together with skin friction and Nusselt number are obtained graphically and discussed quantitatively.

L'hydrofluidisation (HF) est une méthode de réfrigération et de congélation des aliments qui pompe un liquide réfrigérant vers le haut à travers des orifices dans un récipient créant des jets submergés et résultant ainsi en des phénomènes de transfert de surface extrêmement élevés. L'objectif était de modéliser le transfert de chaleur et l'intensité de la turbulence dans un système HF avec des sphères par la dynamique des fluides computationnelle et une méthode des éléments discrets. Le système HF et les variables opérationnelles étaient ceux utilisés dans un document d'accompagnement présenté en tant que partie I. L'indépendance du maillage a été vérifiée. Le modèle de transfert de chaleur a été validé à l'aide des données d'une étude précédente avec des sphères statiques. Les résultats se situaient dans la gamme de données expérimentales obtenues dans des conditions similaires. Le modèle proposé fournit des informations utiles sur la relation entre les variables opérationnelles et les niveaux de transfert de chaleur et de turbulence dans un système HF. La hidrofluidización (HF) es un método de enfriamiento y congelación de alimentos que bombea un líquido refrigerante hacia arriba a través de orificios en un recipiente creando chorros sumergidos y, por lo tanto, da como resultado fenómenos de transferencia de superficie extremadamente altos. El objetivo era modelar la transferencia de calor y la intensidad de turbulencia en un sistema de HF con esferas a través de la dinámica de fluidos computacional y un método de elementos discretos. El sistema de HF y las variables operativas fueron las utilizadas en un documento complementario presentado como Parte I. Se verificó la independencia de la malla. El modelo de transferencia de calor se validó utilizando datos de un estudio previo con esferas estáticas. Los resultados se obtuvieron en el rango de datos experimentales obtenidos en condiciones similares. El modelo propuesto proporciona información útil sobre la relación entre las variables operativas y los niveles de transferencia de calor y turbulencia en un sistema de HF. Hydrofluidization (HF) is a method of chilling and freezing of foods that pumps a refrigerating liquid upwards through orifices into a vessel creating submerged jets and thus results in extremely high surface transfer phenomena.The objective was to model the heat transfer and turbulence intensity in a HF system with spheres through computational fluid dynamics and a discrete element method.The HF system and the operative variables were those used in a companion paper presented as Part I.The independence of the mesh was checked.The heat transfer model was validated using data from a previous study with static spheres.The results were in the range of experimental data obtained in similar conditions.The model proposed provides useful information about the relationship between the operative variables and the heat transfer and turbulence levels in a HF system. التمييع المائي (HF) هو طريقة لتبريد وتجميد الأطعمة التي تضخ سائل تبريد لأعلى من خلال فتحات في وعاء مما يخلق نفاثات مغمورة وبالتالي يؤدي إلى ظواهر نقل سطحية عالية للغاية. كان الهدف هو نمذجة نقل الحرارة وكثافة الاضطراب في نظام HF مع كرات من خلال ديناميكيات السوائل الحسابية وطريقة عنصر منفصلة. كان نظام HF والمتغيرات التشغيلية هي تلك المستخدمة في ورقة مصاحبة مقدمة في الجزء الأول. تم فحص استقلال الشبكة. تم التحقق من صحة نموذج نقل الحرارة باستخدام بيانات من دراسة سابقة مع كرات ثابتة. كانت النتائج في نطاق البيانات التجريبية التي تم الحصول عليها في ظروف مماثلة. يوفر النموذج المقترح معلومات مفيدة حول العلاقة بين المتغيرات التشغيلية ونقل الحرارة ومستويات الاضطراب في نظام HF.

Inhibition from migration of plastic ingredients such as styrene monomer (SM) is very important in food packaging industry. Styrene monomer is one of the substances which can potentially migrate from polystyrene based packaging. In the present study, organoclay and zinc oxide nanoparticles (ZnO-NPs) were used for decreasing of the SM migration into food simulants (10 and 50% ethanol (v/v)). A used GC-FID method for measuring of the migrated SM showed good precision and accuracy. Maximum reduction of SM migration into 10% and 50% ethanol (24 h storage at 40 °C) were observed in the polystyrene/nanoclay and polystyrene/ZnO samples, respectively. The SM migration data in 50% ethanol at 5 °C followed from Fickian diffusion law and the lowest diffusion coefficient (2.89 × 10-14 cm2/s) was observed in the polystyrene/ZnO/nanoclay samples.

In this work, a four-factor five-level full factorial central composite design (CCD) was used to optimize the ultrasound-assisted extraction (UAE) of saffron major components, namely picrocrocin, safranal and crocin. The process parameters included ethanol concentration (0-100%), extraction time (2-10 min), duty cycle (0.2-1.0) and ultrasonic amplitude (20-100%). The extracted compounds were measured both by spectrophotometry and chromatography techniques. The results revealed that the middle concentrations of ethanol and relatively long process durations along with high duty cycles and ultrasonic amplitudes had the most profound impact on the yields of the extracted bioactives. UAE was optimized using response surface methodology (RSM) and artificial bee colony (ABC); a comparison between these methods indicated their optimization power was approximately the same. According to the RSM analysis, an ethanol concentration of 58.58%, extraction time of 6.85 min, duty cycle of 0.82 and amplitude of 91.11% were the optimum extraction conditions, while the optimal conditions resulting from ABC were 53.07%, 7.32 min, 0.93 and 100% for the UAE variables respectively. Finally, HPLC analysis was carried out on the UAE optimum extract resulting from RSM. Four crocetin esters were detected in the optimal extract.

In the present work Principal Component Analysis applied to (1)H NMR spectra of balsamic and traditional balsamic vinegars is used to establish a simple and rapid aging determination protocol. Chemical composition of vinegar is dominated by carbohydrates even though several small components can be clearly observed in the proton NMR spectrum. Quantitative determination of some selected metabolites such as ethanol, acetic acid, malic acid, glucose, and HMF, considered as potential aging indicators, has been performed. (1)H NMR spectroscopy provides noninvasive characterization of such compounds, and our data demonstrate the validity of this approach, giving very promising results for assessing the quality of the final product.