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The purpose of the study was to produce a healthier, convenient and traditional ready-to-eat (RTE) snack option with increased nutritional value, using spent hen meat, dietary fibre (DF) and simple technological methods. The product was designed to be stable without refrigeration and be easily adoptable by local self-help groups, rural women and youth and entrepreneurs in urban and semi-urban areas.

Conventional binder used for making snacks, i.e. rice flour was partially replaced by different sources of antioxidant DFs, i.e. oat flour (T₁ – 10%), finger millet flour (T₂ – 5%) and amaranth flour (T₃ –15%) to prepare spent hen snack sticks (SHSS). The snacks were then packaged in low density polyethylene (LDPE) pouches and evaluated for their storage stability at ambient temperature for a period of 35 days. Their physico-chemical, sensory and microbiological quality was evaluated at a regular interval of 7 days. The proximate composition of developed SHSS was compared to commercially available snack products (chakli/murukku – snacks without meat).

The fibre-enriched SHSS showed significant improvement in nutritive value, as they contained more fibre (p = 0.001) and protein (p = 0.029) than control SHSS. When compared to commercially available snack product SHSS showed three-fold significant increase in protein (p = 0.000) and ash content (p = 0.001) and only 11%–12% total fat as compared to 31% fat in the market-available product. The most acceptable treatment in terms of overall sensory quality and nutritional aspects was T₃; however, T₂ was more shelf-stable during the storage period. The study showed that fibre-enriched snacks can be stored at ambient temperature for up to 35 days without substantial loss in physico-chemical, sensory and microbial quality. Hence, substituting rice flour with DFs can lead to the development of products with better sensory attributes and improved functionality.

The simplicity of the product in terms of composition, machinery and low production costs makes it an easily adoptable one by small-scale entrepreneurs, especially those belonging to semi-urban areas.

Incorporation of spent hen meat, a relatively cheap but abundant source of protein, in RTE products can serve as an effective way to alleviate protein malnutrition, whereas addition of fibre further improves the functionality of the product. The methodology can be easily taken up by small-scale entrepreneurs and create a market for snack-based functional meat products.

This paper aims to explore the relationship between prudence in risk attitudes and patience of time preference of Chinese apple growers regarding off-farm cold storage of production and marketing in non-harvest seasons. The authors also consider the effect of farmer participation in cooperative-like organizations known as Farm Bases (FBs).

The authors use multiple list methods and elicitation strategies to measure Chinese apple farmers' risk attitudes and time preferences. Because these farmers can either sell their apples immediately to supermarkets or intermediaries or place them in storage, the authors assess correlations between their storage decisions and their preferences regarding risk and time. The authors also differentiate risks involving gains and losses and empirically examine individual risk attitudes in different scenarios.

Marketing decisions are moderately associated with risk attitudes but not time preference. Farmers with memberships in local farmer cooperatives are likely to speculate more in cold storage. Thus, risk aversion behavioral and psychological motives affect farmers' decision-making of cold storage and intertemporal marketing activities. However, membership in cooperatives does not always result in improved income and welfare for farmers.

The research confirms that behavioral factors may strongly drive vulnerable smallholder farmers to speculate into storage even under seasonal and uncertain marketing volatility. There is the need to think deeper about the rationale of promoting cooperatives and other agricultural forms, because imposing these without careful consideration can have negative impacts.

Do risk and time preferences affect the decision of farmers to utilize storage facilities? This question is important because it is not clear if and how risk preferences affect the tradeoff between consuming today and saving for tomorrow, especially for farmers in developing countries.

The purpose of this study is to investigate the impact of integrating “Licorice powder” into curd balls on their storage stability under refrigeration conditions. Through this examination, this study aims to evaluate the potential effects of licorice powder on extending the shelf life, maintaining quality attributes and preserving the overall stability of curd balls when stored at refrigeration temperatures.

Licorice powder, in varying quantities (1%, 2% and 3%), was incorporated into curd balls alongside a control group lacking licorice (0%). These batches were subsequently stored for 25 days under refrigeration at a temperature of 4 ± 1ºC, using aerobic packaging conditions. During this storage period, the samples were regularly monitored and analyzed for various parameters to assess changes in their properties and qualities.

The findings indicated that in the treatment groups, pH and titratable acidity were notably lower than those in the control group (p = 0.05). Curd balls enriched with licorice powder exhibited significantly higher levels of 2, 2-diphenyl-1-picrylhydrazyl, 2-2-azinobis-3ethylbenthiazoline-6-sulphonic acid and total phenolic contents compared to the control (p = 0.05). Furthermore, curd balls containing licorice powder displayed notably lower levels of peroxide, thiobarbituric acid reactive substances and free fatty acids in comparison to the control (p = 0.05). Among all samples, T3 (3%) demonstrated significantly less microbial growth (p = 0.05) than the other groups. Conversely, the sensory panel rated T2 significantly higher than T3 (p = 0.05).

The investigation highlights that curd balls enriched with 2.0% licorice powder demonstrated significant efficacy in preventing the deterioration of physicochemical attributes, enhancing antioxidant capacity, restraining lipid oxidation, curbing microbial growth and ultimately exhibiting the most favorable organoleptic properties among the tested variations. This finding underscores the potential of incorporating 2.0% licorice powder as an effective agent for bolstering the storage stability and overall quality of curd balls during refrigerated storage.

Globally, consumer’s inclination towards functional foods had noticed due to their greater health consciousness coupled with enhanced health-care cost. The fact that probiotics could promote a healthier gut microbiome led projection of probiotic foods as functional foods and had emerged as an important dietary strategy for improved human health. It had established that ice cream was a better carrier for probiotics than fermented milked due to greater stability of probiotics in ice cream matrix. Global demand for ice cream boomed and probiotic ice cream could have been one of the most demanded functional foods. The purpose of this paper was to review the technological aspects and factors affecting probiotic viability and to standardize methodology to produce functional probiotic ice cream.

Attempt was made to search the literature (review and researched papers) to identify diverse factors affecting the probiotic viability and major technological challenge faced during formulation of probiotic ice cream. Keywords used for data searched included dairy-based functional foods, ice cream variants, probiotic ice cream, factors affecting probiotic viability and health benefits of probiotic ice cream.

Retention of probiotic viability at a level of >10⁶ cfu/ml is a prerequisite for functional probiotic ice creams. Functional probiotic ice cream could have been produced with the modification of basic mix and modulating technological parameters during processing and freezing. Functionality can be further enhanced with the inclusion of certain nutraceutical components such as prebiotics, antioxidant, phenolic compounds and dietary fibres. Based upon reviewed literature, suggested method for the manufacture of functional probiotic ice cream involved freezing of a probiotic ice cream mix obtained by blending 10% probiotic fermented milk with 90% non-fermented plain ice cream mix for higher probiotic viability. Probiotic ice cream with functional features, comparable with traditional ice cream in terms of technological and sensory properties could be produced and can crop up as a novel functional food.

Probiotic ice cream with functional features may attract food manufacturers to cater health-conscious consumers.

Cloud computing services gained huge attention in recent years and many organizations started moving their business data traditional server to the cloud storage providers. However, increased data storage introduces challenges like inefficient usage of resources in the cloud storage, in order to meet the demands of users and maintain the service level agreement with the clients, the cloud server has to allocate the physical machine to the virtual machines as requested, but the random resource allocations procedures lead to inefficient utilization of resources.

This thesis focuses on resource allocation for reasonable utilization of resources. The overall framework comprises of cloudlets, broker, cloud information system, virtual machines, virtual machine manager, and data center. Existing first fit and best fit algorithms consider the minimization of the number of bins but do not consider leftover bins.

The proposed algorithm effectively utilizes the resources compared to first, best and worst fit algorithms. The effect of this utilization efficiency can be seen in metrics where central processing unit (CPU), bandwidth (BW), random access memory (RAM) and power consumption outperformed very well than other algorithms by saving 15 kHz of CPU, 92.6kbps of BW, 6GB of RAM and saved 3kW of power compared to first and best fit algorithms.

The proposed multi-objective bin packing algorithm is better for packing VMs on physical servers in order to better utilize different parameters such as memory availability, CPU speed, power and bandwidth availability in the physical machine.

The purpose of this study is to determine the viability of Lacticaseibacillus rhamnosus GR-1 (L. rhamnosus GR-1) in five yogurt samples with or without quinoa, chickpea, soybean and rice flour over various fermentation periods and refrigerated storage durations, with a focus on exploring the potential of functional foods, which provide health benefits beyond nutritional value. Additionally, the study aimed to evaluate consumer acceptance of yogurt fortified with functional flour. Using a nine-point hedonic scale, from 1 (dislike extremely) to 9 (like extremely), participants rated appearance, flavour, texture and overall acceptability.

The samples were inoculated with the probiotic strain L. rhamnosus GR-1 and fermented for 0, 2, 4 and 6 h at 38°C, followed by refrigerated storage at 4°C for 1, 15 and 30 days, respectively. Microbial enumeration was performed throughout fermentation and storage to assess the viability of L. rhamnosus GR-1. A sensory evaluation involving 86 participants was conducted to assess the consumer acceptability of the yogurt samples.

Notably, L. rhamnosus GR-1 achieved viable counts of 108 colony-forming units per mL in all treatments at all fermentation time points. Over the 30-day storage period, no statistically significant differences (p < 0.05) in average pH values were observed among the five treatments, and within each treatment, pH levels remained stable, with an overall mean of 4.2 ± 0.64. Treatment 4, which featured rice flour fortification, received higher hedonic scores from sensory panellists in terms of appearance, flavour, texture and overall acceptability. These findings indicate that incorporating functional flours in conjunction with cow’s milk effectively promotes and preserves the viability of L. rhamnosus GR-1 in yogurt.

Exploring the potential of probiotic yogurt enriched with diverse functional flours to enhance nutritional content and health benefits as well as attract new consumers, this study addressed a critical gap in understanding consumer perceptions and generated insights for creating innovative and health-promoting dairy products.

The primary objective of this article is to examine current procurement, inventory control and management practices in modern healthcare, with a particular focus on the procurement and management of surgical supplies in a prominent public, highly specialized healthcare sector.

This study was conducted in three phases. In Phase 1, the study team interacted with various hospital management stakeholders, including the surgical hospital store, examined the current procurement process and identified challenges. Phase 2 focused on selecting items for a detailed study and collected the qualitative and quantitative details of the store department of the healthcare sector chosen. A detailed study analyzed revenue, output/demand, inventory levels, etc. In Phase 3, a decision-making framework is proposed, and inventory control systems are redesigned and demonstrated for the selected items.

It was observed that the demand for many surgical items had increased significantly over the years due to an increase in disposable/disposable items, while inventories fluctuated widely. Maximum inventory levels varied between 50 and 75%. Storage and availability were important issues for the hospital. It is assumed the hospital adopts the proposed inventory control system. In this case, the benefits can be a saving of 62% of the maximum inventory, 20% of the average stock in the system and optimal use of storage space, improving the performance and productivity of the hospital.

This study can help the healthcare sector administration to develop better systems for the procurement and delivery of common surgical items and efficient resource allocation. It can help provide adequate training to store staff. This study can help improve management/procurement policies, ordering and delivery systems, better service levels, and inventory control of items in the hospital business context. This study can serve as a pilot study to further investigate the overall hospital operations.

This study can help the healthcare sector administration develop better systems for procuring and delivering common surgical items and efficient resource allocation. It can help provide adequate training to store staff. This study can help improve management/procurement policies, ordering and delivery systems, better service levels and inventory control of items in the hospital business context. This study can serve as a pilot study to further investigate the overall hospital operations.

This study is an early attempt to develop a decision framework and inventory control system from the perspective of healthcare inventory management. The gaps identified in real hospital scenarios are investigated, and theoretically based-inventory management strategies are applied and proposed.

Au stud bump bonding technology is an effective means to realize heterogeneous integration of commercial chips in the 2.5D electronic packaging. The purpose of this paper is to study the long-term reliability of the Au stud bump treated by four different high temperature storage times (200°C for 0, 100, 200 and 300 h).

The bonding strength and the fracture behavior are investigated by chip shear test. The experiment is further studied by microstructural characterization approaches such as scanning electron microscope, energy dispersive spectrometer and so on.

It is recognized that there were mainly three typical fracture models during the chip shear test among all the Au stud bump samples treated by high temperature storage. For solder bump before aging, the fracture occurred at the interface between the Cu pad and the Au stud bump. As the aging time increased, the fracture mainly occurred inside the Au stud bump at 200°C for 100 and 200 h. When aging time increased to 300 h, it is found that the fracture transferred to the interface between the Au stud bump and the Al Pad.

In addition, the bonding strength also changed with the high temperature storage time increasing. The bonding strength does not change linearly with the high temperature storage time increasing but decreases first and then increases. The investigation shows that the formation of the intermetallic compounds because of the reaction between the Au and Al atoms plays a key role on the bonding strength and fracture behavior variation.

This paper aims to establish a lattice Boltzmann (LB) method for solid-liquid phase transition (SLPT) from the pore scale to the representative elementary volume (REV) scale. By applying this method, detailed information about heat transfer and phase change processes within the pores can be obtained, while also enabling the calculation of larger-scale SLPT problems, such as shell-and-tube phase change heat storage systems.

Three-dimensional (3D) pore-scale enthalpy-based LB model is developed. The computational input parameters at the REV scale are derived from calculations at the pore scale, ensuring consistency between the two scales. The approaches to reconstruct the 3D porous structure and determine the REV of metal foam were discussed. The implementation of conjugate heat transfer between the solid matrix and the solid−liquid phase change material (SLPCM) for the proposed model is developed. A simple REV-scale LB model under the local thermal nonequilibrium condition is presented. The method of bridging the gap between the pore-scale and REV-scale enthalpy-based LB models by the REV is given.

This coupled method facilitates detailed simulations of flow, heat transfer and phase change within pores. The approach holds promise for multiscale calculations in latent heat storage devices with porous structures. The SLPT of the heat sinks for electronic device thermal control was simulated as a case, demonstrating the efficiency of the present models in designing and optimizing SLPT devices.

A coupled pore-scale and REV-scale LB method as a numerical tool for investigating phase change in porous materials was developed. This innovative approach allows for the capture of details within pores while addressing computations over a large domain. The LB method for simulating SLPT from the pore scale to the REV scale was given. The proposed method addresses the conjugate heat transfer between the SLPCM and the solid matrix in the enthalpy-based LB model.

The purpose of the study is to compare methodologies for mapping a historic building, with image capture by smartphones and drones, using photogrammetric techniques for three-dimensional (3D) modeling of the structure. Processes and products are also analyzed, as well as possibilities for storing and visualizing data for structuring a cadastre of historical and artistic heritage are studied.

For mapping with smartphones, the overlapping of photographs was guaranteed, with data acquisition using three different cameras, on the same date as the aerial survey. The models were made from different combinations of camera use. For storage, a conceptual model based on ISO 19.152:2012 is proposed, which was implemented in the MongoDB, resulting in a database for storage. The visualization was carried out on the Cesium ion platform.

The results indicate that the terrestrial 3D reconstruction using smartphones is an efficient alternative to the historical and artistic cadastre, presenting texture quality superior to the aerial survey in a shorter production time. When dealing with the conceptual model, the LADM (Land Administration Domain Model) standardization guarantees interoperability and facilitates data exchange. In addition, it proved to be flexible for the creation of thematic profiles, supporting their effective storage. The insertion of data in the visualization platform was simple and effective, and it even generated sharing links for visualization of the models.

The study analyses a low-cost method with the use of easily accessible devices, with a combination of methodologies and applied techniques. The data storage and visualization method is also simple and flexible, suitable for application in the cadastre of historical heritage.