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The use of laser sintering (LS) in the medical sector has increased dramatically in recent years. With the move towards direct use of these parts in clinical applications, there is a greater need to understand the effects of standard processes on the part properties. The purpose of this study is to determine the effect that steam sterilisation has on the mechanical properties of LS polyamide 12 parts.

The research presented here focusses on the effect of a single steam sterilisation cycle on the mechanical properties of polyamide 12 parts manufactured using LS. The influence of water content on the properties was investigated, with additional drying steps trialled to establish the potential to reverse any changes observed and to determine their root cause.

The results show that steam sterilisation has a significant effect on the mechanical properties of LS polyamide 12 parts, with a 39% reduction in elastic modulus, a 13% decrease in ultimate tensile strength and a 64% increase in the elongation at break. These properties were also all found to correlate with the water content, suggesting that this was the cause of the difference. The original properties of the parts were able to be recovered after oven drying.

These results show that with an additional drying step, LS polyamide 12 parts can be steam sterilised with no effect on the mechanical properties.

This is believed to be the first investigation into the effects of steam sterilisation in isolation on LS polyamide 12 parts, the first instance of drying parts to recover mechanical properties and the first instance of multiple water content measurements being directly linked to the mechanical properties.

The purpose of this paper is to examine the coupled heat and mass transport of different shaped porous moist objects in a rectangular channel under the effects of convective drying. Numerical simulations were performed under turbulent conditions for cylindrical, triangular and rectangular shaped different food products in a two-dimensional channel.

Finite element method was used for the unsteady problem and, effects of drying air velocity (AV) and temperature on transport mechanism were evaluated. Three different food materials were used for the circular shaped object and drying performance of the products under different conditions was compared.

Results showed that, changing the air temperature has an important effect on drying for all shaped objects and all materials. The same effect was seen for the AV as, increasing the velocity had positive effects on drying. Two identical objects were placed in the channel one behind the other, and this configuration showed that location of the object in the channel is also important for drying. The moisture content in the object at the front is lower than in the object behind at the end of drying.

This paper can provide technical support to optimize drying performance in the industry with comprehensive data for the process.

This paper aims to attempt to investigate if the now-existing upstream Sost Dry Port in Gilgit-Baltistan and the prospective midstream Havelian Dry Port in Khyber Pakhtunkhwa, both part of One Belt One Road (OBOR), are expected to compete against or complement each other in terms of port efficiency and location, and which of the two ports should first be developed in the wake of uninterrupted logistics flow of cargo on the Economic Corridor.

Analytic hierarchy process (AHP) has been used for multi-criteria decision making by the stakeholders. Five main criteria for transhipment port selection, ranging from port location, port efficiency, intermodal connectivity, port costs and cargo volume were used with three sub-criteria each.

This study demonstrates the results that favour physical infrastructural development initiatives prioritized for the Sost Dry Port in view of its strategic location as the upstream supply chain node on the Economic Corridor, imparting efficiency to the logistics flow.

Results of this study may assist policymakers in achieving goals like enhancing trade facilitation, reducing congestion and increasing cargo security on OBOR.

To the best of the authors’ knowledge, this is the first study of its kind that analyzes priority for immediate development intervention for either Sost or Havelian Dry Port, both located on CPEC – OBOR supply chain.

The aim of this work was to study the effect of the different levels of salt and the temperature on some physico-chemical and colour change properties of microwave-dried beef round (M. semitendinosus).

The samples were pretreated with different temperatures (0°C, 40°C and 50°C) and salting (0, 1.5, 2.5%). Later these samples have been dried by the microwave energy at 540 W for seven minutes. Some physical properties (water activity, moisture content, change in diameter, change in thickness, change in shrinkage ratio) and texture, colour and microscopic surface structure analysis were conducted in dried beef round samples.

As a result, the colour and moisture were the most affected factors. Also, physical and microstructural characteristics were affected by salting and pre-drying. In addition, while the textural structure did not show a significant difference, meat weight and water activity varied.

Meat obtained from a local butcher in Konya was used as the study material. In addition, only a special part of the meat (M. semitendinosus) was used in the study. In the drying process, the parameters were determined as 540 W and 7 min. These are the limitations of the research.

All changes that can occur in the physical properties of the meat after the drying process were examined. The structure of beef round samples formed by microwave drying was shown by using electron microscope. The effects of pretreatment such as salting and pre-drying have been examined on microwave drying.

The purpose of this paper is to evaluate the seasonal and spatial variations in the statistical descriptors of the Markov chain model as well as the expected values of the length of dry and wet days and to estimate the probability of dry and rainy sequences in the state of Santa Catarina.

Daily rainfall data from 1970 to 2013 of five rainfall stations in the state of Santa Catarina were used. To model the sequence of dry and wet days, the first order of the Markov chain was used. The statistical descriptors of the Markov model were evaluated, as well as the expected values of the length of dry and wet days and the number of dry and rainy days for each month. Along with geometric distribution, the probability of occurrence of sequences of dry and rainy days was determined. The adherence of the data to geometric distribution was evaluated using the Kolmogorov-Smirnov test.

The results showed that there is a seasonal and spatial variation in Markov model descriptors and also in the duration of the dry and rainy periods. These variations may be related to the mechanisms responsible for the formation and distribution of rainfall in the state, such as the air masses and relief. The Lages station, located in the Plateau of Santa Catarina, had the highest P₀₀ values, reflecting more stable conditions of the atmosphere. In autumn and winter, no marked differences were found between the coastal stations and west of the state. The geometric distribution was adequate for estimating the probability of dry and rainy days.

Although some work has already been carried out on the modeling of the Markov chain in the state of Santa Catarina, this study was found to be more complete with the use of various statistical descriptors of the model and its application in estimating the duration of the cycles of dry and wet periods and the number of rainy days in the period.

In the present study, a finite volume approach for solving two‐dimensional, two‐fluids flows with heat and mass transfer was developed for predicting the flow of particulate materials through pneumatic dryer. The model was solved for a two‐dimensional steady‐state condition and considering axial and radial profiles for the flow variables. A two‐stage drying process was implemented. The numerical procedure includes discretization of calculation domain into torus‐shaped final volumes, solving the gas phase conservation equations by a modified semi‐implicit method for pressure‐linked equations algorithm, and the conservation equations of particulate phase were solved by the explicit forward difference algorithm. The mass momentum and energy coupling between the phases were considered by principles of the Interphase slip algorithm. In order to validate the theoretical and the numerical models, the developed models were applied to simulate the drying process of wet PVC particles in a large‐scale pneumatic dryer and to the drying process of wet sand in a laboratory‐scale pneumatic dryer. The predictions of the numerical simulations were compared successfully with the results of independent numerical and experimental investigations. Following the models validation, the two‐dimensional distributions of the flow characteristics were examined.

Heterocyclic aromatic amines are mutagenic and/or carcinogenic compounds formed during cooking of meat. Therefore, the formation levels of them should be reduced. For this aim, the purpose of the present study was to determine the effect of dry breadcrumb in meatball production on the formation of heterocyclic aromatic amines. In addition, the effect of dry breadcrumb on some quality parameters of the meatballs was also investigated.

Meatball dough with 15 percent fat was divided into four parts, where one group was selected as the control group (without dry breadcrumb). In the other three groups, dry breadcrumb was added in various ratios of 5 percent, 10 percent and 15 percent (w/w). Then, meatball dough was stored at 4 °C for 3 h and shaped into meatballs with a metal shaping device (7 × 1 cm). For some of the quality parameters, water, pH, cooking loss and TBARS analyses were done in the samples. Heterocyclic aromatic amine analysis was done in only cooked samples according to solid phase extraction.

The use of dry breadcrumb in meatball production decreased water content and cooking loss. As cooking temperature increased, water contents and cooking loss of meatball decreased. PhIP, AαC and MeAαC were not detected in any of the samples analyzed. As cooking temperature increased, total amount of HCAs increased and ranged between 0.05 and 0.51 ng/g. While the use of dry breadcrumb in the meatball production increased IQ content of the meatballs, the use of 5 percent dry breadcrumb caused a decrease in the total HAA content (28.57–66.67 percent) for all cooking temperatures.

Many research studies including our study in the literature were conducted on formation and reduction of HAAs in meat and meat products. However, although dry breadcrumb is frequently used both in domestic and commercial meatball formulations; to the best of our knowledge, effect of using dry breadcrumb in meatball production on HAAs formation has not been investigated in the literature. Therefore, in the present study, the effects of the use of dry breadcrumb in meatball production on some quality parameters and formation of HAAs in meatballs cooked at 150 °C, 200 °C and 250 °C were determined.

Considering Brazil as a food producer with global prominence and the urgency for food security in some developing countries, the purpose of this paper is to investigate the exports of Brazilian dry-beans against food security of its buyers.

The investigation was conducted through analysis of data from official databases as FAO and WHO. This study elaborated dispersion maps crossing characteristics of the international buyers of Brazilian dry-beans considering their food security situations.

Brazil has a high domestic consumption of dry-beans, and exports are seen as a secondary activity. However, its production is superior to their domestic needs. Exports of Brazilian dry-beans are generally volatile and unstable. Evidence suggests that countries with serious problems of child and population’s malnutrition (e.g. India and Angola) buy more Brazilian dry-beans. However, their domestic consumptions are still low.

This research based only on exports of dry-bean is faced as a significant limitation. Future studies adding other staple foods commonly consumed by economically disadvantaged populations may contribute to the investigation of the role of Brazil against the need for food security in developing countries and emerging economies.

Social implications are focussed in the pursuit of malnutrition decrease in the populations of developing countries through the consumption of nutritionally rich and economically viable food, such as dry-beans.

The original value is based on the analysis of Brazilian dry-beans production and trades and its potential to contribute to nutritional safety and food security in developing countries.

The purpose of this paper is to demonstrate how safeguarding intangible cultural heritage contributes to environmental conservation and favours sustainable development of natural landscapes. To do so, the authors will focus on a study of dry stone constructions, which have been recognised by United Nations Educational, Scientific and Cultural Organization (UNESCO) as Intangible Cultural Heritage.

The research has been carried out through three methodologies: the search and review of archives (historical and administrative documents), ethnographic methodology (field work and interviews) and case studies.

The abandonment of dry stone constructions is placing rural zones at risk, as they assume a strategic role in environmental conservation efforts. This article seeks to highlight the importance of safeguarding this cultural heritage.

The art of dry stone walling has its origins in ancient times and can be found in numerous regions around the world. The main ideas of this paper may be applied to many of the places where this vernacular architecture can be found.

Some stakeholders may apply the results of this study to identify new uses for heritage resources that allow maintenance of ecosystems while at the same time safeguarding intangible cultural heritage.

This paper stresses the importance of raising public awareness of cultural heritage and vernacular architecture, its link with traditional activities such as farming and livestock raising, the rural landscape and reinforcement of cultural identity and historical memory.

This study illustrates the actions taken by UNESCO to safeguard intangible cultural heritage and the effects of those actions. It also considers dry stone constructions from the perspective of environmental sustainability, an area that has been subject to limited study.

This paper aims to explore the comparative analysis of marketing strategies between seaports and dry ports. Second, this paper proposes a recommendation to improve marketing approaches in both nodes.

This research analyzes current marketing approaches to improve the freight volume and enhance interrelation between them for a comprehensive collaboration in the freight supply chain. This research employed semi-structured interviews via an e-interview questionnaire.

The result shows that dry port and seaport practice a mixed marketing strategy. Some marketing elements that a seaport applies are also applied by a dry port, like focusing on the target customer, joining exhibitions and face-to-face meetings. Customized service to clients, frequent discussion on the effective marketing plans and increasing the facilities at the seaport and dry ports can improve the marketing strategies in dry port and seaports.

Seaports are the critical components in esteem-driven context, which add to supply chains by creating value-added services in the transport chain. Nonetheless, research between dry ports and seaports has increasingly drawn the attention of scholars during the last decade. Having said like that, there have not been any pragmatic studies undertaken in the Malaysian context that mainly discusses the marketing prospect of the dry ports and seaports especially during COVID-19 outbreak.