The Impact of Ink Composition and Its Physical Properties on the Selected Attributes of 3D-Printed Fruit Purées with Hydrocolloid Molecules.

The study aimed to evaluate the influence of ink composition, a blend of blueberry and banana purée with hydrocolloids such as xanthan gum and carrageenan in concentrations ranging from 1 to 4%, on various physical properties. These parameters included dry matter, water activity, density, syneresis index, and rheological and textural attributes of fruit inks. Additionally, the stability of the inks post-printing and after 60 min was examined using image analysis method.

Study of the Influence of Selected Carrageenan Fractions on the Physical Properties and Crystal Structure of Mango Sorbet.

The aim of this study was to evaluate the effect of the iota, kappa and lambda carrageenan fractions on the physical properties and crystal structure of a fruit sorbet prepared from frozen mango fruits. During this study, physical properties such as density, cryoscopic temperature, osmotic pressure, overrun and melting time were analyzed. In order to assess the crystal structure and its changes, microscope images were taken of each sample after 1, 30 and 90 days of storage.

The Impact of Tween 20 on the Physical Properties and Structure of Agar Gel.

This study aimed to evaluate the effect of different concentrations of Tween 20 on various physical properties of agar gel as a model material. The effects of other sources of agar-agar powder on the gel properties were also evaluated. The pure gels were prepared with agar powders obtained from two suppliers.

Characteristics of Food Printing Inks and Their Impact on Selected Product Properties.

Three-dimensional printing, or additive manufacturing, produces three-dimensional objects using a digital model. Its utilisation has been observed across various industries, including the food industry. Technology offers a wide range of possibilities in this field, including creating innovative products with unique compositions, shapes, and textures.

Convective Drying with the Application of Ultrasonic Pre-Treatment: The Effect of Applied Conditions on the Selected Properties of Dried Apples.

The aim of this study was to evaluate the effect of ultrasound used as a preliminary treatment and drying temperature on the properties of dried apples (var. Golden Delicious). The aim of the work was also to optimise the process in terms of reducing the drying time and obtaining a product with specific properties.

High Power Factor Nb-Doped TiO Thermoelectric Thick Films: Toward Atomic Scale Defect Engineering of Crystallographic Shear Structures.

Donor-doped TiO-based materials are promising thermoelectrics (TEs) due to their low cost and high stability at elevated temperatures. Herein, high-performance Nb-doped TiO thick films are fabricated by facile and scalable screen-printing techniques. Enhanced TE performance has been achieved by forming high-density crystallographic shear (CS) structures.

The Rheological Properties and Texture of Agar Gels with Canola Oil-Effect of Mixing Rate and Addition of Lecithin.

This study aimed to determine the effect of different mixing rates and the addition of lecithin on the rheological mechanical, and acoustic properties of agar gels with the addition of canola oil. The mixing rate of the agar-oil mixture was changed from 10,000 to 13,000 rpm. Additionally, agar gels with the addition of lecithin from 1 to 5% were prepared.

Effect of Pulsed Electric Field Pre-Treatment and the Freezing Methods on the Kinetics of the Freeze-Drying Process of Apple and Its Selected Physical Properties.

The aim of this study was to investigate the effect of application of pulsed electric field (PEF) and different freezing methods (fast, slow and vacuum freezing) on the drying kinetics as well as selected physical properties of freeze-dried apple. The apples were subjected to PEF treatment with range of pulses from 0 to 160 and the intake energy from 0 to 1327 kJ·g. Apples with and without PEF treatment were frozen with different rates and the freeze-dried.

The Effect of Composition, Pre-Treatment on the Mechanical and Acoustic Properties of Apple Gels and Freeze-Dried Materials.

This study aimed to determine the effect of the addition of apple juice concentrate (AJC) on the properties of agar gel and dried materials. Agar gels with the addition of apple juice concentrate in the range of 5-20% were prepared with or without the addition of maltodextrin. The gels were also soaked in the solution of AJC.

Effect of Addition of Chokeberry Juice Concentrate and Foaming Agent on the Physical Properties of Agar Gel.

This study aimed to determine the effect of the addition of chokeberry juice concentrate (CJC) and foaming agent (egg albumin) with different percentages on the selected physical properties of agar gel. The agar gels with the addition of 5, 10, and 20% concentrations of chokeberry juice concentrate and with fructose addition were prepared. In addition, the foamed gels with different concentrations of egg albumin (in the range 0.

Publisher Correction: Non-cuttable material created through local resonance and strain rate effects.

An amendment to this paper has been published and can be accessed via a link at the top of the paper.

The Freeze-Drying of Foods-The Characteristic of the Process Course and the Effect of Its Parameters on the Physical Properties of Food Materials.

Freeze-drying, also known as lyophilization, is a process in which water in the form of ice under low pressure is removed from a material by sublimation. This process has found many applications for the production of high quality food and pharmaceuticals. The main steps of the freeze-drying process, such as the freezing of the product and primary and secondary drying, are described in this paper.

Non-cuttable material created through local resonance and strain rate effects.

We have created a new architected material, which is both highly deformable and ultra-resistant to dynamic point loads. The bio-inspired metallic cellular structure (with an internal grid of large ceramic segments) is non-cuttable by an angle grinder and a power drill, and it has only 15% steel density. Our architecture derives its extreme hardness from the local resonance between the embedded ceramics in a flexible cellular matrix and the attacking tool, which produces high-frequency vibrations at the interface.

Characteristics of Instrumental Methods to Describe and Assess the Recrystallization Process in Ice Cream Systems.

Methods of testing and describing the recrystallization process in ice cream systems were characterized. The scope of this study included a description of the recrystallization process and a description and comparison of the following methods: microscopy and image analysis, focused beam reflectance measurement (FBRM), oscillation thermo-rheometry (OTR), nuclear magnetic resonance (NMR), splat-cooling assay, and X-ray microtomography (micro-CT). All the methods presented were suitable for characterization of the recrystallization process, although they provide different types of information, and they should be individually matched to the characteristics of the tested product.

The application of Montreal classification in different clinical and serological IBD subtypes.

Background/aims: Inflammatory bowel disease (IBD) represents the heterogeneous group of disorders with a wide variety of clinical manifestations. The Montreal classification has been developed recently and its accuracy in categorizing of IBD phenotypes needs to be investigated. The aim of the study was to assess the usefulness of the Montreal classification compared to CAI and CDAI in various disease activity, serological and clinical manifestations of IBD.