Search results

Rice processing, an important feature in rice production involving the transformation of harvested paddy into edible rice, is dependent on the type of rice processing techniques used. The purpose of this paper is to analyze the choice of processing techniques among rice processors in Nigeria.

The study was carried out in Nigeria using structured questionnaires among 410 rice processors selected from four states (Ebonyi, Ekiti, Ogun and Nasarawa) from three geo-political zones (Southeast, Southwest and North-central) of Nigeria. Information on socio-economic characteristics (age, sex, household size, marital status and education) and processing characteristics (experience, paddy source, processing activities, processing techniques, credit and distance) were obtained. Data were analyzed with the use of descriptive statistics and multinomial logistic regression model at 0.05.

The mean age of processors was 47.8±9.9 years, mean household size was 6.5±4.2 persons and 88.7 percent were married. In total, 73.6 percent had formal education and mean years of experience was 16.4±9.2 years. Main processing activities were parboiling and drying (50.0 percent); milling (40.0 percent); and de-stoning (10.0 percent). In all, 65.7, 20.4 and 13.9 percent used traditional and modern techniques (TMTs), traditional techniques (TTs) and purely modern techniques (PMTs), respectively. The probability of choice of TT relative to TMT reduced by years of education (4.5 percent), paddy source (1.8 percent) and distance to processing center (4.4 percent), while probability of choice of PMT relative to TMT increased for male processors (7.3 percent), membership of association(18.0 percent) and other income sources (6.2 percent).

Level of education of processors and reduction in the distance taken to paddy source reduced choice of TTs.

Other income sources increased the choice of PMTs of rice processing in Nigeria.

Processors with high level of education, who also engage in other income generating activities, were able to choose modern processing techniques.

This research was an original research carried out among rice processors in Nigeria.

The purpose of this paper is to review the various pre-processing and post-processing approaches used to ameliorate the surface characteristics of fused deposition modelling (FDM)-based acrylonitrile butadiene styrene (ABS) prototypes. FDM being simple and versatile additive manufacturing technique has a calibre to comply with present need of tailor-made and cost-effective products with low cycle time. But the poor surface finish and dimensional accuracy are the primary hurdles ahead the implementation of FDM for rapid casting and tooling applications.

The consequences and scope of FDM pre-processing and post-processing parameters have been studied independently. The comprehensive study includes dominance, limitations, validity and reach of various techniques embraced to improve surface characteristics of ABS parts. The replicas of hip implant are fabricated by maintaining the optimum pre-processing parameters as reviewed, and a case study has been executed to evaluate the capability of vapour smoothing process to enhance surface finish.

The pre-processing techniques are quite deficient when different geometries are required to be manufactured within limited time and required range of surface finish and accuracy. The post-processing techniques of surface finishing, being effective disturbs the dimensional stability and mechanical strength of parts thus incapacitates them for specific applications. The major challenge for FDM is the development of precise, automatic and controlled mass finishing techniques with low cost and time.

The research assessed the feasibility of vapour smoothing technique for surface finishing which can make consistent castings of customized implants at low cost and shorter lead times.

The extensive research regarding surface finish and dimensional accuracy of FDM parts has been collected, and inferences made by study have been used to fabricate replicas to further examine advanced finishing technique of vapour smoothing.

The purpose of this paper is to study the functionality of additively manufactured (AM) parts, mainly depending on their dimensional accuracy and surface finish. However, the products manufactured using AM usually suffer from defects like roughness or uneven surfaces. This paper discusses the various surface quality improvement techniques, including how to reduce surface defects, surface roughness and dimensional accuracy of AM parts.

There are many different types of popular AM methods. Unfortunately, these AM methods are susceptible to different kinds of surface defects in the product. As a result, pre- and postprocessing efforts and control of various AM process parameters are needed to improve the surface quality and reduce surface roughness.

In this paper, the various surface quality improvement methods are categorized based on the type of materials, working principles of AM and types of finishing processes. They have been divided into chemical, thermal, mechanical and hybrid-based categories.

The review has evaluated the possibility of various surface finishing methods for enhancing the surface quality of AM parts. It has also discussed the research perspective of these methods for surface finishing of AM parts at micro- to nanolevel surface roughness and better dimensional accuracy.

This paper represents a comprehensive review of surface quality improvement methods for both metals and polymer-based AM parts.

Reviews the inherent advantages, i.e. design flexibility and processing, of manufacturing piezoelectric ceramics and composites with numerous architectures via rapid prototyping techniques. Reports on processing in which piezoelectric ceramics and composites with novel and conventional designs were fabricated using rapid prototyping techniques. Fused deposition of ceramics, fused deposition modeling, and Sanders prototyping techniques were used to fabricate lead‐zirconate‐titanate ceramics and ceramic/polymer composites via, first, direct fabrication and, second, indirect fabrication using either lost mold or soft tooling techniques.

A systems perspective of waste management allows an integrated approach not only to the five basic functional elements of waste management itself (generation, reduction, collection, recycling, disposal), but to the problems arising at the interfaces with the management of energy, nature conservation, environmental protection, economic factors like unemployment and productivity, etc. This monograph separately describes present practices and the problems to be solved in each of the functional areas of waste management and at the important interfaces. Strategies for more efficient control are then proposed from a systems perspective. Systematic and objective means of solving problems become possible leading to optimal management and a positive contribution to economic development, not least through resource conservation. India is the particular context within which waste generation and management are discussed. In considering waste disposal techniques, special attention is given to sewage and radioactive wastes.

Millets are ancient grains, following wheat, that have been a fundamental source of human sustenance. These are nutrient-rich small-seeded grains that have gained prominence and admiration globally due to their super resilience in diverse climates and significant nutritional benefits. As millets are renowned for their nutritional richness, the demand for millet-based products increases. Hence, this paper aims in identifying the growing need for innovative processing techniques that not only preserve their nutritional content but also extend their shelf life.

In traditional times, heat was the only means of cooking and processing of the foods, but the amount of damage they used to cause to the sensorial and nutritional properties was huge. Millets’ sensitivity toward heat poses a challenge, as their composition is susceptible to disruption during various heat treatments and manufacturing processes. To cater to this drawback while ensuring the prolonged shelf life and nutrient preservation, various innovative approaches such as cold plasma, infrared technology and high hydrostatic pressure (HPP) processing are being widely used. These new methodologies aim on inactivating the microorganisms that have been developed within the food, providing the unprocessed, raw and natural form of nutrients in food products.

Among these approaches, nonthermal technology has emerged as a key player that prioritizes brief treatment periods and avoids the use of high temperatures. Nonthermal techniques (cold plasma, infrared radiation, HPP processing, ultra-sonication and pulsed electric field) facilitate the conservation of millet’s nutritional integrity by minimizing the degradation of heat-sensitive nutrients like vitamins and antioxidants. Acknowledging the potential applications and processing efficiency of nonthermal techniques, the food industry has embarked on substantial investments in this technology. The present study provides an in-depth exploration of the array of nonthermal technologies used in the food industry and their effects on the physical and chemical composition of diverse millet varieties.

Nonthermal techniques, compared to conventional thermal methods, are environmentally sound processes that contribute to energy conservation. However, these conveniences are accompanied by challenges, and this review not only elucidates these challenges but also focuses on the future implications of nonthermal techniques.

The usage of additive manufacturing (AM) technology in industries has reached up to 50 per cent as prototype or end-product. However, for AM products to be directly used as final products, AM product should be produced through advanced quality control process, which has a capability to be able to prove and reach their desire repeatability, reproducibility, reliability and preciseness. Therefore, there is a need to review quality-related research in terms of AM technology and guide AM industry in the future direction of AM development.

This paper overviews research progress regarding the QC in AM technology. The focus of the study is on manufacturing quality issues and needs that are to be developed and optimized, and further suggests ideas and directions toward the quality improvement for future AM technology. This paper is organized as follows. Section 2 starts by conducting a comprehensive review of the literature studies on progress of quality control, issues and challenges regarding quality improvement in seven different AM techniques. Next, Section 3 provides classification of the research findings, and lastly, Section 4 discusses the challenges and future trends.

This paper presents a review on quality control in seven different techniques in AM technology and provides detailed discussions in each quality process stage. Most of the AM techniques have a trend using in-situ sensors and cameras to acquire process data for real-time monitoring and quality analysis. Procedures such as extrusion-based processes (EBP) have further advanced in data analytics and predictive algorithms-based research regarding mechanical properties and optimal printing parameters. Moreover, compared to others, the material jetting progresses technique has advanced in a system integrated with closed-feedback loop, machine vision and image processing to minimize quality issues during printing process.

This paper is limited to reviewing of only seven techniques of AM technology, which includes photopolymer vat processes, material jetting processes, binder jetting processes, extrusion-based processes, powder bed fusion processes, directed energy deposition processes and sheet lamination processes. This paper would impact on the improvement of quality control in AM industries such as industrial, automotive, medical, aerospace and military production.

Additive manufacturing technology, in terms of quality control has yet to be reviewed.

Resilient distributed processing technique (RDPT), in which mapper and reducer are simplified with the Spark contexts and support distributed parallel query processing.

The proposed work is implemented with Pig Latin with Spark contexts to develop query processing in a distributed environment.

Query processing in Hadoop influences the distributed processing with the MapReduce model. MapReduce caters to the works on different nodes with the implementation of complex mappers and reducers. Its results are valid for some extent size of the data.

Pig supports the required parallel processing framework with the following constructs during the processing of queries: FOREACH; FLATTEN; COGROUP.

This review reports on the current state and the potential of tools and systems designed to aid online searching, referred to here as online searching aids. Intermediary mechanisms are examined in terms of the two stage model, i.e. end‐user, intermediary, ‘raw database’, and different forms of user — system interaction are discussed. The evolution of the terminology of online searching aids is presented with special emphasis on the expert/non‐expert division. Terms defined include gateways, front‐end systems, intermediary systems and post‐processing. The alternative configurations that such systems can have and the approaches to the design of the user interface are discussed. The review then analyses the functions of online searching aids, i.e. logon procedures, access to hosts, help features, search formulation, query reformulation, database selection, uploading, downloading and post‐processing. Costs are then briefly examined. The review concludes by looking at future trends following recent developments in computer science and elsewhere. Distributed expert based information systems (debis), the standard generalised mark‐up language (SGML), the client‐server model, object‐orientation and parallel processing are expected to influence, if they have not done so already, the design and implementation of future online searching aids.

Organic food processing must include organic principles to be authentic. This qualitative study aims to understand the processors' understanding of organic food processing quality.

This study is based on semi-structured expert interviews with eight employees of six purely or partly organic dairies from Germany and Switzerland. Interview themes are (1) quality of organic milk processing in general, (2) assessment of specific processing techniques, (3) product quality of organic milk and (4) flow of information between producer and consumer. The interviews have been audio-recorded, transcribed verbatim and thematically analysed.

(1) Experts prefer minimal processing; some prefer artisanal processing, whilst others stress the advantages of mechanisation. (2) High temperature short time (HTST) pasteurisation and mechanical processing techniques are accepted; ultra-high-temperature (UHT) milk processing is partly rejected. (3) Traditional taste and valuable ingredients should be present in the final product. Natural variances are judged positively. (4) Consumers' low level of food technology literacy is challenging for communication.

The results cannot be generalised due to the qualitative study design. Further studies, e.g. qualitative case analyses and studies with a quantitative design, are necessary to deepen the results.

The paper shows which processing technologies experts consider suitable or unsuitable for organic milk. The paper also identifies opportunities to bridge the perceived gap between processors' and consumers' demands.

The study shows the challenges of processors in expressing the processors' understanding of process quality.