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Apart from the basic material properties of liquid lubricants, such as, e.g., the viscosity and density of the hydraulic fluid, it is also important to have information regarding the electrical properties of the fluid used. The latter is closely related to the purpose, type, structure, and conditions of use of a hydraulic system, especially the powertrain design and fluid condition monitoring. The insulating capacity of the hydraulic fluid is important in cases where the electric motor of the pump is immersed in the fluid. In other cases, on the basis of changing the electrical conductive properties of the hydraulic fluid, we can refer its condition, and, on this basis, the degree of degradation.

The paper first highlights the importance of knowing the electrical properties of hydraulic fluids and then aims to compare these properties, such as the breakdown voltage of commonly used hydraulic mineral oils and newer ionic fluids suitable for use as hydraulic fluids.

Knowledge of this property is crucial for the design approach of modern hydraulic compact power packs. In the following, the emphasis is on the more advanced use of known electrical quantities, such as electrical conductivity and the dielectric constant of a liquid.

Based on the changes in these quantities, we have the possibility of real-time monitoring the hydraulic fluid condition, on the basis of which we judge the degree of fluid degradation and its suitability for further use.

The present study aims at analysing consumer preferences for the pomegranate fruit, focussing on the effect of ready-to-eat format (i.e. packaged arils) on the purchasing choice, together with several products’ attributes as the origin, the packaging typology and the price.

The paper presents a choice experiment (CE) among 626 Italian consumers from Veneto region through an online survey. The study estimates both a conditional logit (CL) and a latent class logit model (LCM).

By segmenting the sample based on the heterogeneous preferences of consumers, it can distinguish “eco-friendly consumers”, “time-saving lovers”, “nationalists” and “price sensitive” subjects. Interestingly, the marginal willingness to pay for ready-to-eat arils is positive for the “time-saving lovers” that are mainly young consumers. The Italian origin has always a positive effect on the choice, whereas a negative effect is found for the price. Finally, the eco-friendly package has both a negative and a positive effect.

The sample of this study is not representative of the population and the CE has a hypothetical nature. It follows that further research will link the economic analysis to a consumer test on a more representative sample.

This study can be useful for the pomegranate producers and the industry because it provides original evidence that could drive their business and marketing strategies, for instance, the preference for ready-to-eat arils.

This study is one of the first seeking to determine the factors that affect consumers' preferences for pomegranate arils.

The purpose of this paper is to determine the effect of adding Aloe vera powder (AVP) in the production of mahewu with the aim of determining its shelf-life and sensory qualities.

Mahewu was produced at home (Sample B) and in the laboratory (Sample C) using a standard home-made procedure with the addition of AVP. A control mahewu (Sample A) was produced without AVP. Shelf-life was determined by following the chemical, microbiological, physical properties at 36 ± 2 °C for 60 days and the sensory properties of the products were also evaluated.

Physicochemical analysis revealed decreases in pH ranging between 3.3 and 2.4 from day 15–60 days of storage in all three samples. There was a significant increase (p < 0.05) in titratable acidity (0.2–1.8%) of all mahewu samples during storage. Total soluble solids were different amongst the samples from day 15 to day 60. The colour of the products was significantly different (p = 0.05) with respect to L*, a* and b* throughout the storage period. Microbiological results revealed an increase in coliforms bacteria, lactic acid bacteria, and yeast during storage. Sensory analysis showed that the control mahewu was more preferred than AVP added mahewu.

The study may help small-scale brewers to increase the shelf-life of mahewu.

Results of this study showed that the addition of AVP extended shelf-life of mahewu up to 15 days at 36 ± 2 °C.

The present study focused on examining the effect of treated wastewater (TWW) on soil chemical properties. Also, efforts were made to compare the soil chemical properties under TWW irrigation with that under groundwater (GW).

During the years 2021 and 2022, surface and subsurface soil samples were randomly collected in triplicate by using an auger fortnightly at two depths (20 and 40 cm) from the selected spot areas to represent the different types of irrigation water sources: TWW and GW. Samples of the GW and the TWW were collected for analysis.

This study examines the impact of TWW on soil characteristics and the surrounding environment. TWW use enhances soil organic matter, nutrient availability and salt redistribution, while reducing calcium carbonate accumulation in the topsoil. However, it negatively affects soil pH, electrical conductivity and sodium adsorption ratio, although remaining within acceptable limits. Generally, irrigating with TWW improves most soil chemical properties compared to GW.

In general, almost all of the soil’s chemical properties were improved by irrigating with TWW rather than GW. Following that, wastewater is used to irrigate the soil. Additionally, the application of gypsum to control the K/Na and Ca/Na ratios should be considered under long-term TWW and GW usage in this study area in order to control the salt accumulation as well as prevent soil conversion to saline-sodic soil in the future. However, more research is needed to thoroughly investigate the long-term effects of using TWW on soil properties as well as heavy metal accumulation in soil.

Using a combination of the geographical information system (GIS) and the Canadian water quality index (WQI), the current study sought to provide a long-term general assessment of the water quality of the Shatt Al-Arab River (SAAR), focusing on its suitability for living organisms. Likewise, SPSS statistics was used to develop a nonlinear WQI regression model for the study area.

The study required four decades of data collection on some environmental characteristics of river water. After that, calculate the WQI and conduct the spatial analysis. Eight variables in total, including water temperature, dissolved oxygen, potential hydrogen ions, electrical conductivity (EC), biological oxygen demand, turbidity, nitrate and phosphate, were chosen to calculate the WQI.

Throughout the study periods, the WQI values varied from 55.2 to 79.83, falling into the categories of four (marginal) and three (fair), with the sixth period (2007–2008) showing the most decline. The present research demonstrated that the high concentration of phosphates, the high EC values, and minor changes in the other environmental factors are the major causes of the decline in water quality. The variations in ecological variables' overlap are a senior contributor to changes in water quality in general. Notably, using GIS in conjunction with the WQI has shown to be very effective in reducing the time and effort spent on investigating water quality while obtaining precise findings and information at the lowest possible expense. Calibration and validation of the developed model showed that this model had a perfect estimate of the WQI value. Due to its flexibility and impartiality, this study recommends using the proposed model to estimate and predict the WQI in the study area.

Even though the water quality of the SAAR has been the subject of numerous studies, this is the only long-term investigation that has been done to evaluate and predict its water quality.

Weaknesses in the grades and standards system in low-income countries across Sub-Saharan Africa undermine the transparency of agricultural markets. In the Democratic Republic of the Congo (DRC), Ghana and Mozambique rice is predominately sold in open bags and if rice price does not reflect its quality, then inefficiencies may lead to consumer welfare losses. Importantly, it is possible that impoverished communities are priced out of the market due to inflated and inefficient prices. The objective of this study is to examine determinates of rice price by estimating the impact of selected rice quality attributes on rice prices in Democratic Republic of the Congo, Ghana and Mozambique.

We collected 363 rice samples from open air markets in Bukavu (DRC), Nampula (Mozambique) and across Ghana in 2019. Each rice sample was analyzed in a food science lab for the quality attributes: percentage of chalk and brokens, chalk impact, length and length-to-width ratio. We used multiple regression analysis to estimate if and to what extent quality attributes were the drivers of price.

Findings suggest that there are irregularities in the Ghanaian market for broken rice and that regardless of quality, imported rice is priced higher than domestic rice. In the DRC and Mozambique, our results indicate price is driven by length and length-to-width ratio in the former and length-to-width ratio in the latter.

Rice samples were purchased from market vendors and thus consumer preferences for attributes were not revealed.

These results provide valuable insight to policymakers regarding the need for proper labeling and regulation of open bag rice sales in an effort to increase consumer welfare and improve food security.

Demand for dietary fibre-enriched and low sugar bakery products is increasing rapidly due to current high incidence of type 2 diabetes mellitus. Overripe banana has been discarded due to its low quality and appearance. However, overripe banana exhibits rich sources of natural sweetener and dietary fibre which could potentially be used as a novel food ingredient in bakery product. Thus, the study aims to determine the nutritional properties, sensory acceptability and glycaemic index (GI) value of chocolate cookies formulated with overripe banana sweetener (OBS) as partial replacement (10, 15 and 20%) for table sugar and utilization of overripe banana residue (OBR) as partial replacement (8%) for wheat flour.

Nutritional composition was analysed using AOAC methods and sensory acceptability using 7-point hedonic scaling method. In Vivo GI determination was continued according to FAO/WHO method.

Incorporation of OBR and OBS significantly (p < 0.05) increased nutritional values of chocolate cookies. Chocolate cookies formulated with 8% OBR +20% OBS recorded the highest TDF (7.80%) and ash (1.47%) content. Sucrose content of chocolate cookies was reduced significantly with increasing level of OBS. Sensory scores for control and 8% OBR-incorporated cookie were not significant difference for all the sensory attributes. Moreover, incorporation of OBS up to 15% produced higher scores in term of aroma, flavour and overall acceptance. Three formulations of chocolate cookies (control, 8% OBR and 8% OBR +15% OBS) were selected for GI testing and recorded GI values of 63, 56 and 50, respectively.

Overripe banana can be used as a food ingredient in developing high fibre and low-GI cookie.