Academic literature on the topic 'Flour Safety'

To improve the antioxidant activity (AA), digestibility, and quality of fiber-rich dumpling wrappers, potato, okara, and konjac flours were added to wheat flour. The contents of these additional ingredients in the dumpling wrapper were optimized using the response surface methodology and the synthetic evaluation method. The dietary fiber content (DFC) and AA of blend flours and the optimized cooking time (OCT), cooking loss (CL), hardness, chewiness, firmness, color, and sensory evaluation (SE) of dumpling wrappers were evaluated as response quality parameters. The optimized flour was identified containing 17.5 g of potato flour, 8.5 g of okara flour, and 1.2 g of konjac flour per 100 g of blend flour, which resulted in a higher synthetic evaluation index value (0.71 compared with 0.68 for wheat flour). The qualities of the optimized flour dumpling wrappers were compared with those of wheat flour dumpling wrappers to verify the practicality of the optimized flour. The results showed that the optimized flour showed better comprehensive qualities, especially regarding DFC (9.59%, fourfold higher than that of wheat flour) and AA. Furthermore, the predicted glycemic index (GI) of the optimized flour (74.93%) was lower than that of the wheat flour (81.47%). Overall, the addition of potato, okara, and konjac flours can significantly (P<0.05) improve DFC, AA, and digestibility of wheat flour. The optimized flour not only maintains excellent dumpling wrapper quality but also increases the utilization of potato and okara flours, which has great potential for industrial applications.

At present, due to changing ecological situation in the country, unfavourable weather conditions, uneven operation of industrial enterprises, especially the use of chemicals in agriculture, etc. (Pollution, increased waste, weakened control) a certain amount of different elements in the composition of food.

Wheat flours were treated with ozone gas at low- and high-intensity conditions (0.61 and 3.82 g/h) for different durations (short: 5 min; long: 30 min), and the ozone-treated flours were evaluated in quality properties, including pH, protein component, water molecular mobility of dough, pasting property, and steamed bread quality. At both conditions, ozone treatment decreased the pH of wheat flour. Long duration of high-intensity treatment aroused significant increase in insoluble polymeric protein (IPP) content of wheat flour, but other treatments did not significantly change the IPP content. Dough of ozone-treated flour had higher water molecular mobility than that of native flour. Short duration of low-intensity treatment did not significantly change most pasting viscosity parameters of wheat flour, but other treatments increased the peak viscosity, breakdown viscosity, and setback viscosity. Steamed bread of ozone-treated flour had lower specific volume and pore uniformity than that of native flour. Long duration of high-intensity treatment of flour increased the hardness and chewiness of the steamed bread product, but other treatment showed opposite effect. Among the four ozone treatments, long duration of high-intensity treatment aroused the greatest change in pH, IPP, water molecular mobility of dough, and the quality of steamed bread, while short duration of low-intensity treatment had the minimum effect. Long duration of low-intensity treatment was close to the short duration of high-intensity treatment in quality attributes of wheat flour and the total ozone yield. These results suggested that the quality of wheat flour gradually changed with the increase of total ozone yield, and overozonization would greatly deteriorate the quality of wheat flour.

The quality of non-traditional types of flour produced according to technical conditions often does not meet the requirements of technical regulations and sanitary rules and regulations. Based on this, the purpose of the research was a comprehensive assessment of the quality and safety of various types of flour sold on the commodity market of the Chelyabinsk region. As the objects of research, we used: flax flour (LLC «specialist», Altai territory, Biysk), whole-grain quinoa white flour (LLC «Products of the XXII century», Moscow), whole-grain buckwheat flour (LLC «garnets», Vladimir region, Vladimir). It was found that the samples of the studied flour by organoleptic parameters had their own variations due to Botanic features of the cultures. The closest to the values for the amount of protein and fat declared by the manufacturer on the package was white whole-grain quinoa flour. In Flaxseed flour, the protein content was in sharp contrast to the level regulated by the processor, in a large way, in buckwheat flour-the amount of lipids. From the point of view of nutritional value, flax seed flour was characterized by an increased content of dietary fibers and mineral elements: P, Ca, Cu, Fe, Mg, Zn and Se, and white quinoa flour-Mn. Samples of the studied flour are safe for the health of consumers, since their physical, chemical, microbiological and hygienic indicators meet the regulatory requirements of SanPiN 2.3.2. 1078–01, TR CU 021/2011.

This study aimed to develop and characterize the new gluten-free erişte formulated by using oat flour (100%), quinoa flour (100%), and oat + quinoa flour blend (50% + 50% by weight). The physicochemical, functional, and sensorial properties of developed gluten-free eriştes were evaluated. The moisture content values of gluten-free erişte samples were lower than 12% wet basis (w.b.). The highest ash (3.74 ± 0.63%), fat (8.17 ± 0.19%), and protein (18.74 ± 0.41%) content values were obtained for quinoa flour erişte. The highest water (76.67 ± 9.07%) and oil holding capacity (49.50 ± 7.78%) values were observed for quinoa flour erişte and oat + quinoa flour erişte samples, respectively. The highest brightness ( L ∗ ) value was observed for oat + quinoa flour erişte ( p < 0.05 ). The quinoa flour erişte sample has the highest weight (354.22 ± 20.14%) and volume (268.20 ± 9.01%) increase values. The lowest (10.56 ± 1.83%) and highest (13.71 ± 0.83%) cooking loss values were observed from oat flour and quinoa flour erişte samples, respectively. In the light of the findings, it can be concluded that both oat and quinoa flours and their mixtures can be used to make gluten-free erişte, and the erişte samples were liked by the panelists.

Flour milling is considered the oldest trade industry, initiated at least 6000 years ago. Like every other industry, numerous problems arise during functioning and maintenance operations. The production process involves the breakdown of grains to separate their outer covering and inner endosperm grinding to fine flour particles. Workers serving in the industry have been in an environment exposed to flour dust. After conducting several interviews and a questionnaire survey to the workers and sales managers of flour mills within Hyderabad in Pakistan, the workforce was found to be suffering from sensitization, occupational asthma, allergic rhinitis, obstructive lung diseases and eye infection. The core reason was the inhaled and swallowed flour dust. The majority of the respondents highlighted improper flour milling process including intake and final product collection systems as the main causes of these health problems. The other part of the research work revealed that the majority of safety issues emerged due to the unavailability, the failure to use and the unawareness of personal protective equipment. Regarding the suggestions received during the survey from respective stakeholders, the health and safety issues can be controlled by improving feeding and collection systems and by wearing personal protective equipment.

To investigate the texture and cooking properties ofgaraetteokelaborated with potato flour, experimental products were elaborated replacing partially the rice flour, traditionally used, with nonfermented (NF) or fermented potato flour withBacillus subtilis(BS) orLeuconostoc mesenteroides(LM) in percentages of 15% (NF15, BS15, and LM15) and 20% (NF20, BS20, and LM20). The control product (CON) was made using only rice flours. The pH ofgaraetteokwas significantly lower in the BS and LM groups compared to CON and NF. Titratable acidity was the highest in BS20 and LM15. LM groups showed similar textural profiles to CON. The addition of potato flour togaraetteokincreased the turbidity of soup (tteokguk), but the fermentation significantly lowered its turbidity. During storage for 24 h,garaetteokwith fermented potato flour showed the inhibition of starch retrogradation. All scores of LM15 and LM20 were better than other potatogaraetteoksand similar to those of CON with the exception of color acceptance. Consequently,garaetteok-added potato flour fermented withL. mesenteroideswas the most preferable in terms of texture, cooking, and sensory characteristics.

Cold plasma is an emerging technology to improve microbiological safety as well as functionality of foods. This study compared the effect of radio frequency cold plasma on flour and dough properties of three members of the Triticeae tribe, soft as well as hard wheat (Triticum aestivum L.) and intermediate wheatgrass (Thinopyrum intermedium, IWG). These three flour types differ in their protein content and composition and were evaluated for their solubility, solvent retention capacity, starch damage, GlutoPeak and Farinograph profiles, and protein secondary structures. Plasma treatment resulted in dehydration of flours but did not change protein content or solubility. Farinograph water absorption increased for all flours after plasma treatment (from 56.5–61.1 before to 71.0–81.6%) and coincided with higher solvent retention capacity for water and sodium carbonate. Plasma treatment under our conditions was found to cause starch damage to the extent of 3.46–6.62% in all samples, explaining the higher solvent retention capacity for sodium carbonate. However, Farinograph properties were changed differently in each flour type: dough development time and stability time decreased for hard wheat and increased for soft wheat but remained unchanged in intermediate wheatgrass. GlutoPeak parameters were also affected differently: peak torque for intermediate wheatgrass increased from 32 to 39.5 GlutoPeak units but was not different for the other two flours. Soft wheat did not always aggregate after plasma treatment, i.e., did not aggregate within the measurement time. It was also the only flour where protein secondary structures were changed after plasma treatment, exhibiting an increase from 15.2 to 27.9% in β-turns and a decrease from 59.4 to 47.9% in β-sheets. While this could be indicative of a better hydrated gluten network, plasma-treated soft wheat was the only flour where viscoelastic properties were changed and extensibility decreased. Further research is warranted to elucidate molecular changes underlying these effects.

Abstract The InstantLabs®Salmonella Species Food Safety Kit was validated against the International Organization for Standardization (ISO) reference method 6579:2002 for the detection of Salmonella species. The matrixes (unprocessed rolled oats, wheat flour, and oat flour) were inoculated with 1 CFU/test portion of Salmonella to generate fractional positives (5–15) in 20 inoculated samples. The matrixes were co-inoculated with Escherichia coli O157:H7 at 2–5 times the level of Salmonella to demonstrate the potential for using the same enrichment culture in the future to detect of multiple organisms. Samples were validated using 750 g test portion enriched in FASTGRO SE at 42 ± 1°C for 16–20 h. All samples were confirmed using the ISO reference method, regardless of initial screen result. The InstantLabs test method performed as well as or better than the reference method for the detection of Salmonella species in unprocessed rolled oats, wheat flour, and oat flour. Inclusivity and exclusivity testing revealed no false negatives and no false positives among the 100 Salmonella serovars and 30 non-Salmonella species examined. Finally, the method was shown to be robust when variations to enrichment time, DNA extract hold time, and DNA volume were varied (data not shown).

High ratio cake formulations such as sponges and cupcakes are well appreciated by the market due to their favourable attributes like sweet taste, moist mouthfeel, and tender texture. To bake a successful cake of such kind, it is necessary to change flour functionality. This can be done by dry heat treatment. The aim of this work was to investigate the dry heat treatment of flour and to implement it on a novel thermal processing equipment, the Revtech system, for the production of high ratio cake flour. For this purpose, flour was heat treated in lab-scale experiments at accurately controlled time-temperature conditions. The effect of heat on flour functionality was evaluated with a variety of analytical methods, e.g. the Rapid-Visco-Analyser (RVA) or the rheometer. The Revtech system is presented for the continuous heat treatment of flour. Particles are conveyed through helical pipes by vibrations and the pipe walls are heated by resistive heating. Residence time distributions were determined depending on process parameters and shown to be narrow. The residence time was generally found to increase during extended periods of operation, which was related to the deposition of a powder layer inside the pipe. Temperature distributions of pipe and flour flow were characterised. After flour heat treatment in the Revtech equipment, high ratio cakes were baked and analysed. A method was developed to compare the results to lab-scale experiments. The time-temperature history of flour was described in terms of equivalent, constant treatment times and temperatures, which may be correlated to cake quality attributes. The approach is industrially relevant for the development of a cake flour specification and the facilitation of process validation.

In South Africa there is a need within the milling industry for controlling food safety especially due to customer's demands and government's regulations. The best way to ensure food safety is with the implementation of a HACCP based food safety system. Therefore, the principal aim of this study was to develop a generic HACCP model for the flour milling industry. Afterwards this generic model can then be adapted for each specific mill and its needs.

Pathogens in low-moisture foods are an emerging food safety concern due to increased survival and thermotolerance in matrices with low water activity. However, limited data is publicly available for the thermotolerance of Listeria monocytogenes, Salmonella spp., and Enterococcus faecium NRRL B-2354 (a Salmonella surrogate). The aims of this study were to identify differences in thermal inactivation rates between these organisms in three different low-moisture foods. Three model low-moisture foods (peanut butter, powder infant formula, and wheat flour) were inoculated with either E. faecium, a Salmonella spp. cocktail, or a L. monocytogenes cocktail using a dry inoculation method for a total of 9 treatments. Samples were heat treated in a hot water bath at predetermined temperatures, and bacterial survival was detected via direct plating on tryptic soy agar with 0.6% yeast extract. In peanut butter and most of the powder infant formula treatments, Salmonella spp. had significantly higher D-values than L. monocytogenes using comparable temperatures (p < 0.05). However, D-values between Salmonella spp. and L. monocytogenes were comparable in wheat flour and one of the treatment temperatures in powder infant formula (p > 0.05). For all but one of the treatments at the same temperature, E. faecium had significantly higher D-values than L. monocytogenes and Salmonella spp. in each food matrix (p < 0.05). The observed matrix effect on thermotolerance for each of the bacteria was reported in descending order as powder infant formula > peanut butter > wheat flour in the majority of the comparable D-values. While Salmonella continues to be the pathogen of concern in low-moisture foods due to survival and outbreaks, these results indicate L. monocytogenes can exhibit similar thermotolerances in relevant model low-moisture foods matrices.

Modern composite steel frame structures possess a high degree of redundancy. This allows them to survive extreme fires without collapse as there are many alternative loadpaths which can be used to transfer load away from the fire affected part of the structure as demonstrated in the Broadgate fire. Subsequent tests carried out on the Cardington frame showed that it was not necessary to apply fire protection to all steel beams. It was possible to leave selected secondary beams without fire protection. In the event of a fire this results in large deflections due to thermal expansion and material degradation, however, in a fire where servicability requirements do not need to be met this is acceptable so long as life safety is ensured. The weakening beams and large deflections result in a change in the load transfer mechanism with load being carried through tensile membrane action in the slab. This thesis presents a method for calculating the membrane load capacity of composite floor slabs in fire. Extensive numerical modelling at the University of Edinburgh has shown that the temperature distribution through a structural member greatly effects the deflection and pattern of internal stresses and strains. Theoretical solutions were produced to calculate the structural response of laterally restrained beams and plates subject to thermal loads. The theoretical deflections and internal forces were shown to compare well with those from numerical models. To determine the membrane load capacity of concrete floor slabs in fire a three-stage design method was developed. Initially the temperature distribution through the slab was calculated for the design fire. From this the deflection of the slab and resulting stress and strain distributions in the steel reinforcement due to the thermal loads were calculated for the design fire. From this the deflection of the slab and resulting stress and strain distributions in the steel reinforcement due to thermal loads were calculated using equations from the theory developed previously. Failure of the slab was defined based on a limiting value of mechanical strain in the reinforcement, this strain corresponded to a limiting deflection. The load capacity of the slab at the limiting deflection was calculated using an energy method. When compared against results from numerical models the ultimate load capacity was shown to be accurately predicted. None of the fire test carried out on the Cardington structure reached failure. Although demonstrating the inherent strength of such buildings this was also a major short coming as it was not possible to define the point of failure. the design method developed was used to calculate the membrane laod capacity of four of the six Cardington tests. All four tests were shown to have had a significant reserve capacity with none being close to failure.

Основни задатак ове докторске дисертације је био да се испита утицај третмана хладном атмосферском плазмом на квалитет и безбедност пшеничног брашна.Прва фаза истраживања спроведених у овој докторској дисертацији била је усмерена на поређење SRC методе (Solvent Retention Capacity) са емпиријским методама на узорцима пасажних брашна. Метода је показала изузетно добру моћ описивања врло различитих својстава пасажних брашна. Поређењем параметара SRC методе са реолошким показатељима квалитета уочена је подела SRC параметара у две групе. Прву групу чинили су параметари способност задржавања раствора млечне киселине и индекс перформанси глутена (SRCLa и GPI) осетљиви на снагу теста, а другу групу параметри способност задржавања раствора натријум карбоната, односно, шећера те способност задржавања воде (SRCSo, SRCSu и SRCw) осетљиви на хидртатациона својства брашна. Обрадом резултата кроз мултиваријантну анализу, одређене су корелације, односно, односи између параметара SRC методе и реолошких параметара. На бази параметара SRC методе развијени су модели применом методе парцијалне регресије најмањих квадрта (PLSR) са високим вредностима коефицијента детерминације, R2 = 0,93 за фаринографску моћ упијања воде (FWA) и R2 = 0,92 за енергију те вишеструких одговора R2 = 0,89.Друга фаза истраживања у оквиру дисертације била је усмерена на сагледавање утицаја различитих услова третмана хладном атмосферском плазмом (време, растојање, степен искоришћености заклона) на показатеље квалитета брашна кроз примену SRC методе, садржаја слободних сулфхидрилних група, ултраљубичасте и инфрацрвене спектроскопије, реолошких анализа на реометру и глутопику, те вредности глутен индекса и саджај влажног глутена. Електрична карактеризација извора плазме указала је да је укупна површина електроде хомогено прекривена плазмом при RMS вредности напона и јачине струје од 2400 V и 0,1 A. Коришћењем OES мерења (Optical Emission Spectroscopy) потврђено је постојање реактивних врста хладне плазме. Оптичке емисије су забележене у секундарној позитивној траци N2, првој позитивној траци N2, линије OH (A-X) опсега побуђених OH радикала као и линије из прве негативне траке молекулског јона азота. Мерења су указала и на низак интензитет побуђених стања атомског кисеоника. Сви посматрани показатељи квалитета су се мењали са условима третмана хладном атмосферском плазмом. Дуже време третмана пшеничног брашна довело је до повећање модула еластичности G’, SRCSu и SRCw параметра. Вредности влажног глутена и глутен индекса (WG и GI) варирале су у уском интервалу, док су вредности садржај слободних сулфхидрилних група SRCLa и GPI параметара опадале. Како је SRC методе исказала добру способност да прати промене на брашну узроковане третманом хладном атмосферском на бази параметара SRC методе уз примену методологије одзивне површине спроведен је поступак моделовања и оптимизације третмана. Развијени модели свих SRC параметара су указали на значајне услове третмана и одликовали су се високим вредностима R² SRCLa (0,92), SRCSu (0,84), SRCSo (0,75), SRCw (0,91) и GPI (0,92). Aнализа секундарних структура указала је да третман доводи до увећања удела α-хеликс секундарне структуре те до смањења удела β равни као и β-окрет + β равни.У трећој фази докторске дисертације, посматран је утицај два правца оптимизације третмана хладне атмосферске плазме на показатење квалитета три групе производа (пшенични хлеб, мешани хлеб од целог зрна и хлеб са мекињама). Циљ првог правца је био минимизација SRCLa и максимизација SRCSu параметара а другог максимизација и SRCLa и SRCSu параметара. Утицај третмана хладном атмосферском плазмом, оба правца оптимизације, на показатеље квалитета све три групе производа посматран је кроз анализу физичких и сензорских параметара квалитета хлеба. Одређивањем физичких показатеља квалитета утврђено је да третман брашна хладном атмосферском плазмом доводи до промена пецивних својстава пшеничног брашна. Третмани су утицали на текстуру као и боју узорака хлеба. Краће време третмана имало повољнији ефекат на ток колоидних процеса током замеса, те и запремину готових производа. Сензорска анализа показала је да супститција 10% брашна третираним при овом третману позитивно утиче на запремину, изглед средине, укус и мирис свих врста хлеба. Резултати указују да је у зависности и од услова третамана, начина примене (количине), али и од квалитета брашна које се супституише третираним брашном, пожељно спровођење оптиизације третмана у складу са наменом брашна.У четвртој фази спроведено је испитивања могућег утицаја третмана хладном атмосферском плазмом на безбедност брашна, односно, производе од брашна. Испитивана је могућност редукције Alternaria токсина у матриксу пшеничног брашна и утицај услова третмана (време и растојање). Испитивања су била фокусирана на три Alternaria токсина: алтернариол (AOH), алтернариол монометил етар (AME) и тентоксин (TEN). Одређени су степени редукције три Alternaria токсина, у „спајкованим“ узорцима пшеничног брашна у зависности од услова третмана. Потом је извршено моделовање третмана применом методологије одзивних површина и одређен значај услова третмана на степен редукције испитиваних Alternaria токсина. Оптимизација је извршена прорачуном стандардне оцене, те је спроведено тестирање оптималног третмана на природно контаминираним узорцима млинских производа од пшенице. Резултати су показали да је могуће постићи значајан степен разградље свих испитиваних Alternaria токсина при релативно кратким временима (180 ѕ) третмана како у „спајкованим“ тако и у природно контаминираним узорцима. Најбољи резултати редукције Alternaria токсина добијени су третманом узорка постављеним на растојању од 6 mm од извора хладне атмосферске плазме, са трајањем третмана од 180 ѕ, при чему је остварен степен редукције од 60,6% за AOH, 73,8% за АМЕ и 54,5% за TEN. Степен редукције испитиваних Alternaria токсина у природно контаминираним узорцима зависио је и од почетних концентрација Alternaria токсина.Сва истраживања проведена у изради ове докторске дисертације указују да се третман пшеничног брашна хладном атмосферском плазмом може користити за модификацију технолошког квалитета, али и унапређење безбедности пшеничног брашна те је потребно наставити истраживања у овим правцима.
Osnovni zadatak ove doktorske disertacije je bio da se ispita uticaj tretmana hladnom atmosferskom plazmom na kvalitet i bezbednost pšeničnog brašna.Prva faza istraživanja sprovedenih u ovoj doktorskoj disertaciji bila je usmerena na poređenje SRC metode (Solvent Retention Capacity) sa empirijskim metodama na uzorcima pasažnih brašna. Metoda je pokazala izuzetno dobru moć opisivanja vrlo različitih svojstava pasažnih brašna. Poređenjem parametara SRC metode sa reološkim pokazateljima kvaliteta uočena je podela SRC parametara u dve grupe. Prvu grupu činili su parametari sposobnost zadržavanja rastvora mlečne kiseline i indeks performansi glutena (SRCLa i GPI) osetljivi na snagu testa, a drugu grupu parametri sposobnost zadržavanja rastvora natrijum karbonata, odnosno, šećera te sposobnost zadržavanja vode (SRCSo, SRCSu i SRCw) osetljivi na hidrtataciona svojstva brašna. Obradom rezultata kroz multivarijantnu analizu, određene su korelacije, odnosno, odnosi između parametara SRC metode i reoloških parametara. Na bazi parametara SRC metode razvijeni su modeli primenom metode parcijalne regresije najmanjih kvadrta (PLSR) sa visokim vrednostima koeficijenta determinacije, R2 = 0,93 za farinografsku moć upijanja vode (FWA) i R2 = 0,92 za energiju te višestrukih odgovora R2 = 0,89.Druga faza istraživanja u okviru disertacije bila je usmerena na sagledavanje uticaja različitih uslova tretmana hladnom atmosferskom plazmom (vreme, rastojanje, stepen iskorišćenosti zaklona) na pokazatelje kvaliteta brašna kroz primenu SRC metode, sadržaja slobodnih sulfhidrilnih grupa, ultraljubičaste i infracrvene spektroskopije, reoloških analiza na reometru i glutopiku, te vrednosti gluten indeksa i sadžaj vlažnog glutena. Električna karakterizacija izvora plazme ukazala je da je ukupna površina elektrode homogeno prekrivena plazmom pri RMS vrednosti napona i jačine struje od 2400 V i 0,1 A. Korišćenjem OES merenja (Optical Emission Spectroscopy) potvrđeno je postojanje reaktivnih vrsta hladne plazme. Optičke emisije su zabeležene u sekundarnoj pozitivnoj traci N2, prvoj pozitivnoj traci N2, linije OH (A-X) opsega pobuđenih OH radikala kao i linije iz prve negativne trake molekulskog jona azota. Merenja su ukazala i na nizak intenzitet pobuđenih stanja atomskog kiseonika. Svi posmatrani pokazatelji kvaliteta su se menjali sa uslovima tretmana hladnom atmosferskom plazmom. Duže vreme tretmana pšeničnog brašna dovelo je do povećanje modula elastičnosti G’, SRCSu i SRCw parametra. Vrednosti vlažnog glutena i gluten indeksa (WG i GI) varirale su u uskom intervalu, dok su vrednosti sadržaj slobodnih sulfhidrilnih grupa SRCLa i GPI parametara opadale. Kako je SRC metode iskazala dobru sposobnost da prati promene na brašnu uzrokovane tretmanom hladnom atmosferskom na bazi parametara SRC metode uz primenu metodologije odzivne površine sproveden je postupak modelovanja i optimizacije tretmana. Razvijeni modeli svih SRC parametara su ukazali na značajne uslove tretmana i odlikovali su se visokim vrednostima R² SRCLa (0,92), SRCSu (0,84), SRCSo (0,75), SRCw (0,91) i GPI (0,92). Analiza sekundarnih struktura ukazala je da tretman dovodi do uvećanja udela α-heliks sekundarne strukture te do smanjenja udela β ravni kao i β-okret + β ravni.U trećoj fazi doktorske disertacije, posmatran je uticaj dva pravca optimizacije tretmana hladne atmosferske plazme na pokazatenje kvaliteta tri grupe proizvoda (pšenični hleb, mešani hleb od celog zrna i hleb sa mekinjama). Cilj prvog pravca je bio minimizacija SRCLa i maksimizacija SRCSu parametara a drugog maksimizacija i SRCLa i SRCSu parametara. Uticaj tretmana hladnom atmosferskom plazmom, oba pravca optimizacije, na pokazatelje kvaliteta sve tri grupe proizvoda posmatran je kroz analizu fizičkih i senzorskih parametara kvaliteta hleba. Određivanjem fizičkih pokazatelja kvaliteta utvrđeno je da tretman brašna hladnom atmosferskom plazmom dovodi do promena pecivnih svojstava pšeničnog brašna. Tretmani su uticali na teksturu kao i boju uzoraka hleba. Kraće vreme tretmana imalo povoljniji efekat na tok koloidnih procesa tokom zamesa, te i zapreminu gotovih proizvoda. Senzorska analiza pokazala je da supstitcija 10% brašna tretiranim pri ovom tretmanu pozitivno utiče na zapreminu, izgled sredine, ukus i miris svih vrsta hleba. Rezultati ukazuju da je u zavisnosti i od uslova tretamana, načina primene (količine), ali i od kvaliteta brašna koje se supstituiše tretiranim brašnom, poželjno sprovođenje optiizacije tretmana u skladu sa namenom brašna.U četvrtoj fazi sprovedeno je ispitivanja mogućeg uticaja tretmana hladnom atmosferskom plazmom na bezbednost brašna, odnosno, proizvode od brašna. Ispitivana je mogućnost redukcije Alternaria toksina u matriksu pšeničnog brašna i uticaj uslova tretmana (vreme i rastojanje). Ispitivanja su bila fokusirana na tri Alternaria toksina: alternariol (AOH), alternariol monometil etar (AME) i tentoksin (TEN). Određeni su stepeni redukcije tri Alternaria toksina, u „spajkovanim“ uzorcima pšeničnog brašna u zavisnosti od uslova tretmana. Potom je izvršeno modelovanje tretmana primenom metodologije odzivnih površina i određen značaj uslova tretmana na stepen redukcije ispitivanih Alternaria toksina. Optimizacija je izvršena proračunom standardne ocene, te je sprovedeno testiranje optimalnog tretmana na prirodno kontaminiranim uzorcima mlinskih proizvoda od pšenice. Rezultati su pokazali da je moguće postići značajan stepen razgradlje svih ispitivanih Alternaria toksina pri relativno kratkim vremenima (180 ѕ) tretmana kako u „spajkovanim“ tako i u prirodno kontaminiranim uzorcima. Najbolji rezultati redukcije Alternaria toksina dobijeni su tretmanom uzorka postavljenim na rastojanju od 6 mm od izvora hladne atmosferske plazme, sa trajanjem tretmana od 180 ѕ, pri čemu je ostvaren stepen redukcije od 60,6% za AOH, 73,8% za AME i 54,5% za TEN. Stepen redukcije ispitivanih Alternaria toksina u prirodno kontaminiranim uzorcima zavisio je i od početnih koncentracija Alternaria toksina.Sva istraživanja provedena u izradi ove doktorske disertacije ukazuju da se tretman pšeničnog brašna hladnom atmosferskom plazmom može koristiti za modifikaciju tehnološkog kvaliteta, ali i unapređenje bezbednosti pšeničnog brašna te je potrebno nastaviti istraživanja u ovim pravcima.
The main aim of this doctoral dissertation was to examine the impact of cold atmospheric plasma treatment on the quality and safety of wheat flour.The first phase of research conducted in this doctoral dissertation was aimed at comparing the SRC method with empirical rheological methods on samples of wheat flour mill streams. The method showed good power to describe very different properties of wheat flour mill streams. By comparing the parameters of the Solvent Retention Capacity method (SRC) with empirical rheological parameters, the division of SRC parameters into two groups is noticed. The first group of SRC, lactic acid and glutenin performance index (SRCLa and GPI) is sensitive to the dough strengths, and the second group, SRC of sodium carbonate, sucrose and water (SRCSо, SRCSu and SRCw) is sensitive to flour hydration potential. Through multivariate analysis, the relationships between the parameters of the SRC method and the rheological parameters were determined. Based on the experimental data of the SRC parameters, models were developed with partial least squares regression (PLSR) to predict the most important rheological parameters. PLSR models with high values of coefficient of determination, R2 = 0.93 for farinographic water absorption (FWA) and R2 = 0.92 for energy and model with multiple responses R2 = 0.89 were developed.In the second phase of the research, the influence of different conditions of cold atmospheric plasma treatment (time, distance, degree of cover utilization) on flour quality indicators determined by the SRC method, as well as the content of free sulfhydryl groups, wet gluten, gluten index, rheological properties and ultraviolet and infrared spectra were analyzed. The electrical characterization of the plasma source indicates that the electrodes are homogeneously covered with plasma at the RMS voltage of 2400 V and current of 0.1 A. Optical emission spectroscopy shows the most intense emission lines are in the N2 second positive system band, as expected for the atmospheric air plasma. Relatively lower intensities of peaks associated with atomic oxygen (triplet at 777 nm) are due to the involvement of O in the creation of O3, and quenching by N2 and O2 molecules. All observed parameters changed with the conditions of cold atmospheric plasma treatment. The prolonged treatment time of wheat flour leads to an increase in the modulus of elasticity G’, SRCSu and SRCw parameter. The values of the wet gluten (WG) and gluten index (GI) parameters vary in a narrow interval and the content of free sulfhydryl groups and SRCL and GPI parameters show a decreasing trend. As the SRC method showed a good ability to monitor changes in flour caused by atmospheric cold plasma treatment. Based on the parameters of the SRC method, with the application of the response surface methodology, the procedure of modeling and optimization of the treatment was performed. Developed models of all SRC parameters indicated significant treatment conditions and were characterized by high values of R² SRCL (0.92), SRCSu (0.84), SRCSo (0.75), SRCw (0.91) and GPI (0, 92) respectively. Analysis of secondary structures indicated that the treatment leads to an increase in the proportion of α-helix secondary structure and to a decrease in the proportion of β-plane as well as β-turn + β-sheet.In the third phase, the influence of two directions of optimization of cold atmospheric plasma treatment on the quality indicators of three groups of products (wheat bread, whole grain bread and bread with bran) was observed. The aim of the first optimization was to minimize SRCL and maximize SRCSu parameters and of the second to maximize both SRCLa and SRCSu parameters. The influence of cold atmospheric plasma treatment, of both directions of optimization, on the quality indicators of all three groups of products, was analyzed through the analysis of volume, physical and sensory properties of bread. Results indicate that the treatment of flour with cold atmospheric plasma leads to changes in all baking properties of wheat flour. Treatments affect texture parameters as well as color parameters. Shorter treatment time had a more favorable effect on the course of colloidal processes during mixing and the volume of finished products. Sensory analysis showed that the substitution of 10% flour with flour treated with Shorter treatment time has a positive effect on the volume, appearance of the crumb, taste and smell of bread. The results indicate that the optimization of flour treatment should be carried out according to the appropriate purpose, quantity as well as the quality of the flour which is substituted by the treated flour.In the fourth phase, investigations of the impact of cold atmospheric plasma treatment on the safety of flour were conducted. The possibility of reduction of Alternaria toxins in the wheat flour matrix and the influence of treatment conditions (time and distance) were investigated. The examinations were focused on three Alternaria toxins: alternariol (AOH), alternariol monomethyl ether (AME), and tentoxin (TEN). The extent of reduction of three Alternaria toxins were determined in "spiked" samples of wheat flour depending on the treatment conditions. The modeling of the treatment was performed by applying the response surfaces methodology and the significance of the treatment conditions on the extent of the reduction rate of the Alternaria toxins were determined. The optimization was performed by calculating the standard scores and testing of the optimal treatment was performed on naturally contaminated samples of wheat mill products. The results showed that it is possible to achieve a significant degree of reduction of all tested Alternaria toxins with relatively short treatment times (180 s) in both "spiked" and naturally contaminated samples. The best results of the reduction of all three Alternaria toxins were obtained for treatment with a sample placed at a distance of 6 mm, with a treatment time of 180 s. Under these treatments, a reduction of 60.6%, 73.8% and 54.5%, for AOH, AME and TEN, respectively, was achieved. Results also showed that the extent of the reduction of Alternaria toxins in naturally contaminated samples also depended on the initial Alternaria toxins concentrations.All research indicates that the treatment of wheat flour with cold atmospheric plasma can be successfully used to modify the technological quality but also to improve the safety of wheat flour and it is justified to continue further research.

A high percentage of highway crashes in the United States occur at intersections. These crashes result in property damage, lost productivity, injury, and even death. Identifying intersections associated with high crash rate is very important to minimize future crashes. The purpose of this study is to develop efficient means to evaluate intersections, which may require safety improvements. The area covered by the analysis in this thesis includes Orange and Seminole Counties and the City of Orlando. The aforementioned counties and city thus represent Central Florida. Each County/City provided data that consisted of signalized intersection drawings that were either in the form of electronic or hard copies, the county's extensive crash database and a list of intersections that underwent modifications during the study period. A total of 786 intersections were used in the analysis and the crash database was made up of 4271 crashes. From the signalized intersection drawings obtained from the county's traffic engineering department, a geometry database was created to classify all intersections by the number of through lanes, number of left turning lanes, Average Annual Daily Traffic and Posted Speed limits on the Major road of the intersection. In this research, crashes and their type, e.g., rear-end, left-turn and angle as well as total crashes were investigated. Numerous models were developed first using the Poisson regression and then using the Negative Binomial approach as the data showed overdispersion. The modeling process aimed to relate geometric and traffic factors to the frequency of crashes at intersections. Expected value analysis tables were also developed to determine if an intersection had an abnormally high number of crashes. These tables can be used in assisting Traffic Engineers in identifying serious safety problems at intersections. The general models illustrated that rear-end crashes were associated with high natural logarithm of AADT on the major road and the number of lanes (major intersections, e.g. 6x4/6x6), whereas AADT on the major road did not affect left-turn crashes. Intersections with the configuration 4x2/6x2 (2 through lanes at the minor roadway) or T intersections as another category experienced an increase in left-turn crashes. Angle crashes were most frequent at one-way intersections especially in the case of 4x4 intersections. Individual models that included interaction terms with one variable at a time concluded that AADT on the major road positively influenced rear-end crashes more compared to angle and left-turn crashes. As the speed increases on the minor road, the left turn crashes are affected more when compared to angle and rear-end crashes, therefore it can be concluded that left-turn crashes are most influenced by the speed limit on the minor road compared to angle crashes and then followed by rear-end crashes. As the total number of left turn lanes increased at the intersection, thereby increasing the size of the intersection, the number of rear-end crashes increased. An overall model that contained natural logarithm of AADT on major road, total number of left turn lanes at the intersection, number of through lanes on the minor road and configuration of the intersection, as independent variables, along with interaction terms, further concluded and supported the individual models that the number of crashes (rear-end, left-turn and angle) increased as the AADT on the major road increased and the number of crashes decreased as the total number of left turn lanes at the intersection increased. Also, crashes increased as the number of through lanes on the minor road increased. The variables' interaction effects with dummies representing rear-end and left-turn crashes in the final model showed that as the AADT on the major road increased, the number of rear-end crashes increased compared to left-turn and angle crashes and also that as the total number of left turn lanes at the intersection increased, the number of left-turn crashes decreased when compared to rear-end and angle crashes. Also the number of rear-end crashes increased at major four leg intersections e.g. 6x4, 6x6 etc. This thesis demonstrated the superiority of Negative Binomial regression in modeling the frequency of crashes at signalized intersections.
M.S.
Department of Civil and Environmental Engineering
Engineering and Computer Science
Civil Engineering

Baihetan Dam is sited on the lower reaches of the Jinsha River in the southwest of China between the boarders of Sichuan and Yunnan province. The dam is scheduled to be taken into operation in the year of 2020 with an installed generation capacity of 14 GW which will put Baihetan Dam on the map as the third largest hydropower station in the world considering installed power output. In comparison, the world’s biggest dam Three Gorges has an installed generation capacity of 22,5 GW. To ensure a sufficient safety evaluation in terms of erosion (scour) formation at the bottom of the plunge pool, pressure simulations in the plunge pool floor in an experimental model at the Department of Hydraulic Engineering in Tsinghua University, Beijing, China has been performed. Data from two experiments with two different outflow configurations has been obtained and analyzed together with three earlier performed experiments on the same experimental model. The results from outflow configuration one had an incomplete data set and could not be compared to the other experiments. The results retrieved from the other experiments however showed the importance of a spillway design with nappe splitters and nappe blocks implemented and the value of a sufficient water cushion in the plunge pool. All four outflow configurations with nappe splitters or nappe blocks implemented held a hydrodynamic pressure below the recommended maximum pressure value of 15 cm water head (experimental model scale) stated by the East Asian Investigation and Design Institute, whilst the one configuration with no nappe splitters or nappe blocks exceeded the value. The design of outflow configuration two is four nappe splitters implemented in two spillways and two nappe blocks in two spillways. In this thesis, this configuration has proven to be the most suitable one in terms of maximum pressure minimization and pressure distribution at the plunge pool floor.

This research project aims to investigate the level of risk/safety inherent in intermediate floors of buildings designed to the Compliance Document for the New Zealand Building Code, Fire Safety Clauses C1, C2, C3, C4 (C/AS1), and develop guidance for Fire Engineers on designing fire safety for firecells containing intermediate floors. The project also aims to develop a new set of prescriptive fire safety requirements for intermediate floors and proposes an outline of a verification method for designing fire safety for intermediate floors. This study includes a literature review of the fire safety requirements for intermediate floors (mezzanines) of prescriptive requirements in New Zealand and other countries such as USA, Canada, UK and Australia. The results of this literature review found that the intermediate floor size is limited and varies with country. An intermediate floor that has an area exceeding the limit set out by the prescriptive requirements is considered as a storey in all the countries prescriptive requirements reviewed including the New Zealand prescriptive requirements prior to 1991. Since 1991, in New Zealand Acceptable Solutions, the intermediate floor that has an area exceeding the limit will not be treated as a storey, however, a smoke control system is required. The level of risk was quantified using a factor of safety (FoS) - the ratio of Available Safe Egress Time (ASET) to Required Safe Egress Time (RSET). Two fire models; BRANZFIRE and FDS were used to calculate ASET and SIMULEX, an evacuation program, was used to calculate movement times of the occupants of the studied buildings. Unlike the traditional method in which RSET and FoS are assessed using single value, in this project the distribution of RSET and FoS were assessed using the @RISK software package. The analysis showed that the level of risk to the occupants of the firecells containing intermediate floors is always higher than that of the equivalent firecells without intermediate floors with the same occupant load and the differences in FoS range from 10% to 60%. The analysis also highlighted that the level of risk to the occupants of firecells having intermediate floors increases as the intermediate floor size increases, however, there are no clear cut-off points at which a higher level of fire safety precaution should be provided. The cut-off points in C/AS1 of 20% for a closed intermediate floor and 40% for an open intermediate floor, are not justified by this analysis. Occupant load has significant impact on the level of safety of the occupants of the firecells containing intermediate floors. The higher the occupant load the lower the level of safety is. The definitions for open and closed intermediate floors are proposed to which open and closed intermediate floors are clearly distinguished. The term “limited area intermediate floor” in the current C/AS1 is proposed be removed and all related clauses are proposed to be amended or deleted accordingly. A proposed new set of prescriptive fire safety requirements for intermediate floors has been developed based on the occupant load of intermediate floors and not the intermediate floor size in the form of a table similar to the current Table 4.1 of C/AS1. The occupant load and fire safety precautions (FSPs) of the intermediate floors are determined based on the occupant load and their required FSPs of the equivalent firecells without intermediate floors that have the same factor of safety with the firecells containing intermediate floors. With the proposed FSPs, a firecell with lower occupant load would require lesser fire safety requirements than a firecell with higher occupant load regardless of intermediate floor size. Moreover, with the proposed FSPs for intermediate floors, the level of safety of the occupants of the firecells having intermediate floors would be very similar to the level of safety of the equivalent firecells without intermediate floors. In addition to the proposed tables of FSPs, some clauses regarding the changes in the fire safety requirement and definitions for intermediate floors are proposed. Guidance for designers in designing fire safety for firecells containing intermediate floors in which the methods of modelling using BRANZFIRE and Fire Dynamics Simulator (FDS) are presented in detail, has been developed. The analysis has pointed out that the location of the exits is critical in designing fire safety for firecells containing intermediate floors and majority of exits from the lower floor should not be located under intermediate floors. Although one of the main objectives of this research project was to propose an outline of a verification method for designing fire safety for intermediate floors, the analysis showed that it is very difficult to develop a rational verification method for designing fire safety for firecells containing intermediate floors. Using the proposed FSPs for intermediate floors which are based on the occupant load of the intermediate floors in designing fire safety for firecells containing intermediate floors is recommended by this study. These recommendations do not preclude the use of specific fire engineering design for designing fire safety for firecells having intermediate floors.

Many organisations which aim to achieve excellent workplace safety choose 'culture change' as the means to achieve this. They make use of employee communication media to help re-form the values, beliefs, norms and behaviours which are generally thought to comprise culture. However, culture is a complex and profound phenomenon. Successful communication between two culturally separate groups requires each to achieve an understanding of the other, no less so in workplaces than in societies composed of different cultures.Yet even employers who believe in communicating fully with their workforces find it difficult to convey viewpoints other than their own. Their communication tends therefore to be one-directional, asymmetrical and controlling, typified by the ubiquitous staff newsletter containing articles about people's contribution to corporate goals. The messages contained in such media have little or none of their desired effect because they tend to be re-interpreted via the cultural forces of the workers to whom the messages are directed.This study investigated a large industrial minerals refinery to analyse the working lives of shop floor employees and the effectiveness of various communication channels. It focused on one group to whom safety messages were communicated, the shop floor `crews', and examined how the organisation's hierarchy, rules, and informal organisation mediated this communication.

Many organisations which aim to achieve excellent workplace safety choose 'culture change' as the means to achieve this. They make use of employee communication media to help re-form the values, beliefs, norms and behaviours which are generally thought to comprise culture. However, culture is a complex and profound phenomenon. Successful communication between two culturally separate groups requires each to achieve an understanding of the other, no less so in workplaces than in societies composed of different cultures.Yet even employers who believe in communicating fully with their workforces find it difficult to convey viewpoints other than their own. Their communication tends therefore to be one-directional, asymmetrical and controlling, typified by the ubiquitous staff newsletter containing articles about people's contribution to corporate goals. The messages contained in such media have little or none of their desired effect because they tend to be re-interpreted via the cultural forces of the workers to whom the messages are directed.This study investigated a large industrial minerals refinery to analyse the working lives of shop floor employees and the effectiveness of various communication channels. It focused on one group to whom safety messages were communicated, the shop floor `crews', and examined how the organisation's hierarchy, rules, and informal organisation mediated this communication.

AbstractReplacing some of the wheat flour in breads and pastries with OFSP (orange-fleshed sweetpotato) puree can increase the market demand for these nutritious varieties and would offer economic opportunities for smallholders, including women and youths. The technology to make sweetpotato puree has been well developed in industrialized countries since the 1960s. Techniques fine-tuned by RTB allow OFSP puree to be stored in plastic bags for 6 months, without refrigeration. Private companies in Malawi and Kenya are now manufacturing the puree and selling it to bakeries that substitute OFSP puree for up to 40% of the white wheat flour in bread and other baked goods. Consumers like the bread that is sold in supermarkets and bakeries. Food safety protocols ensure that the puree is part of safe, healthy products. The OFSP seed is available to smallholder farmers, who are linked with processors who buy the roots. Business models suggest that processing puree is profitable. The Scaling Readiness approach is helping to ensure that more farmers, processors, and consumers benefit from OFSP.

AbstractThis chapter is devoted to the description and depiction of action sociometry processes and safety structures in group settings, especially in group therapy. Each of these is presented with considerations to theory, safety, and multiple examples of structured prompts for their application in diverse social work group settings. Experiential sociometry processes outlined include the use of small groups, spectrograms, locograms, floor checks, step-in sociometry, hand-on-shoulder soicograms, and the circle of strength safety structure. These action-based processes can be modified for use in any group setting to enliven the group experience.

AbstractThis chapter uncovers Moreno’s often overlooked contributions to community practice through his sociometric approaches. His early work with communities is presented including in refugee camps, prisons, a reform school, and his psychiatric hospital. Brief introductions to social work with communities, therapeutic communities, and the Sanctuary Model are included. Multiple action-based sociometry processes are described with their utility for use in diverse community settings and example prompts. Sociometry processes depicted include spectrograms, locograms, floor checks, step-in sociometry, hands-on-shoulder sociograms, and the circle of strength safety structure.

Food safety issues are becoming increasingly important today. One of the main indicators of food safety is its content of potentially dangerous substances of biological origin and toxic elements. The safety and quality of flour confections depends primarily on the quality of the raw materials used.

Use of domestic lupin flour will significantly increase the food safety of Russian Federation by means of replacement of imported protein produced in China; their rate takes 97.5% in our market. Plant protein, particularly the lupin protein answers the demands of actual time – the country needs cheap, qualitative products made from local row material. Nutritional value of lupin flour is determined by balanced content of protein (34-46%), oil (3-10%), fiber (10.6-18.2%) and carbohydrates (15-22%). Lupin flour is used for production of gluten-free foods with dietary and therapeutic properties; flour of lupin husk is full valuable, functionally technological and promising raw materials used as food protein supplement. Food supplement enriched with processed lupin should answer the limit acceptable concentration of alkaloid in foods. Foreign lupin flour production and use have the commercial scope; at the same time it practically stopes out in the RF in spite that the perspective of lupin row materials is declared for food quality improving. The article presents the possibility of lupin flour use in development of foods with functional purposes.

Investigations were carried out to optimize the growth parameters of the symbiosis of cultures of the yeast Saccharomyces cerevisiae 121 and the fungus Geotrichum candidum 977 on whey waters formed from pea flour as a secondary product in the production of protein concentrates after precipitation of proteins at the isoelectric point. The whey remaining after protein precipitation is bioconverted at optimal parameters of crop growth (pH of the medium, amount of inoculum, temperature) with the formation of microbial plant concentrate (MPC) for feed purposes. Serum cultures assimilated stachyose, glucose, maltose, arabinose, and other pentoses. The mass fraction of protein in the concentrate was 57.90-61.68 % of DS. The composition of MPC obtained from biomass is balanced in essential amino acids with a speed of 107-226 %. The fatty acid composition is represented by 97 % fatty acids and 3 % - esters, aldehydes, ketones with the properties of fragrances, photo stabilizers, odor fixers, preservatives and other compounds. The ratio of the sum of saturated and unsaturated acids is 1:3, the content of cis-isomers is 91.1 %, trans-isomers are 5.1 %, omega-6 fatty acids are 19.73 %. The quality and safety indicators indicated that it is promising for use in the diet of animals.

The results of feeding vitamin-herbal flour from Rhaponticum carthamoides, Onobrychis arenaria and Trifolium pratense to dairy cows in order to increase resistance to diseases of various genesis are presented. For the period 2016–2021 according to the statistics of the GVI of the Perm Region, in livestock farms of all categories, in adult cattle, various pathologies of a non-infectious nature were recorded in 45% of cases. Modern agriculture of the Perm Territory is developing on an industrial basis. At the same time, at large livestock complexes, animals are overloaded, lack of walking, exclusion of insolation, uncontrolled and unreasonable feeding of mono-feed, etc. hinders the full creation of immunity and negatively affects the physiological state of animals. Therefore, at present, the use of phytocomplexes consisting of basic biologically active substances as feed and biologically active additives is of great interest in the animal husbandry industry of the Perm Region. This will make it possible to introduce into the schemes of prevention and treatment of veterinarians an environmentally friendly means to strengthen the immunity and safety of farm animals, which will improve the quality of the products obtained. The results of the research can be used in the sectors of feeding and fodder production in farms of any form of ownership.

Abstract A cement plug is widely applied for permanent abandonment phase to provide long-term zonal isolation against fluid flow. Maintaining cement plug integrity is a challenging task, and loss in cement sealing poses risks to the surrounding environment and surface safety. It is well-known that the cement performance is affected by cement material and downhole conditions. Nevertheless, investigations linking these influencing factors with the sealing of cement plugs are still limited, especially with the lack of proper equipment in the past. In the present work, a small-scale laboratory setup has been constructed to test the sealing ability of a cement plug. It has unique features that can simulate plugging operations at the downhole conditions and preserve the cement curing condition. By testing using this setup, it is possible to measure the minimum differential pressure required for gas to flow across the cement plug and the gas leak rate. The silica cement mixture was selected as the plug material, prepared using silica flour. Investigation of silica cement under the influence of expanding agent additive and various curing temperature was carried out. It was found that adding an expanding agent improved the sealing of cement plugs. Moreover, samples cured at a high temperature were less resistant to gas flow with the leak path observed at the cement/steel interface, indicating debonding.

Across the industry the tipping floor is considered to be one of the most hazardous areas of the facility. Just the fact that there may be twenty different waste hauling drivers with their own agenda in one area can lead to potential hazards. Across the industry there have been driver deaths that have occurred due to the drivers wandering away from their trucks or reentering the floor without notifying the tipping floor attendants.

This research project was a collaboration of several research organizations, product manufacturers and fire service representatives to examine hazards associated with residential flooring systems to improve firefighter safety. Funding for this project was provided through the National Institute of Standards and Technology’s American Recovery and Reinvestment Act Grant Program. The main objective of this study was to improve firefighter safety by increasing the level of knowledge on the response of residential flooring systems to fire. Several types (or series) of experiments were conducted and analyzed to expand the body of knowledge on the impact of fire on residential flooring systems. The results of the study have been prepared to provide tactical considerations for the fire service to enable improved decision making on the fire scene. Experiments were conducted to examine several types of floor joists including, dimensional lumber, engineered I-joists, metal plate connected wood trusses, steel C-joists, castellated I-joists and hybrid trusses. Experiments were performed at multiple scales to examine single floor system joists in a laboratory up through a full floor system in an acquired structure. Applied load, ventilation, fuel load, span and protection methods were altered to provide important information about the impact of these variables to structural stability and firefighter safety. There are several tactical considerations that result from this research that firefighters can use immediately to improve their understanding, safety and decision making when sizing up a fire in a one or two family home. This report summarizes the results from each of the experimental series and provides discussion and conclusions of the results.

Platooning has the potential to reduce the energy consumption of commercial vehicles while improving safety; however, both advantages are currently difficult to quantify due to insufficient data and the wide range of variables affecting models. Platooning will significantly reduce the use of energy when compared to trucks driven alone, or at a safe distance for a driver without any automated assistance. Platooning will also reduce stopping distances—multiple states in the US have passed laws authorizing truck platoons to operate at shorter gaps than are authorized for normal, human-driven trucks. However, drivers typically do not currently leave the recommended gaps and, therefore, already gain much of the potential energy savings by drafting lead vehicles, albeit illegally. The automated systems associated with platooning cannot be programmed to flout safety recommendations in the way that human drivers routinely do. Therefore, actual energy savings may be minimal while safety may be greatly improved. More data will be needed to conclusively demonstrate a safety gain. Recommended safe gaps are currently highly generalized and must necessarily assume worst-case braking performance. Using a combination of condition monitoring and vehicle-to-vehicle communications, platooning systems will be able to account for the braking performance of other vehicles within the platoon. If all the vehicles in a platoon have a high level of braking performance, the platoon will be able to operate in a more efficient, tighter formation. Driver acceptance of platooning technology will increase as the systems become more effective and do not displace jobs. The increased loading of infrastructure must also be considered, and there may be requirements for upgrades on bridges or restrictions on platooning operation.