The potential enhancement of the protein content in bakery products is studied by adding fish protein hydrolysate (FPH) flour in varying proportions (1.5%, 3%, 4.5%, and 6%) within the production recipe. The mixtures of wheat flour and FPH obtained were comprehensively analysed using Mixolab equipment, evaluating the nutritional, rheological, and enzymatical aspects. The results underscore the substantial potential of FPH as a high-quality protein source evidenced by its polyphenol content and antioxidant value. Moreover, the utilisation of hydrolysed proteins from fish emerges as a viable strategy for reducing the water footprint in food production. Thus, FPH flour showed a protein content of 80.21%, a polyphenol content of 1452 mg GAE/100 g, and an antioxidant activity of 294 mg TE/100 g. While the bread samples made from wheat flour mixed with FPH exhibited a satisfactory rheological behaviour, the presence of an aftertaste and the pronounced fish aroma impacted consumer acceptance. Notably, only the bread sample with 1.5% added FPH met the organoleptic preferences of the consumers, receiving a commendable total acceptability score of 6.2. Additionally, this sample demonstrated favourable results in texture analysis and exhibited an extended shelf life compared to that of the control sample.

Understanding how cherry tomatoes respond to variations in greenhouse microclimate is crucial for optimizing tomato production in a controlled environment. The present study delves into the intricate relationship between summer-grown cherry tomatoes (Cheramy F1) and greenhouse conditions, exploring the influence of these conditions on growth attributes, inflorescence development, and yield potential. The aim of the study was to characterize the chronology of reproductive events, specifically flowering and fruit stages, in correlation with the prevailing greenhouse climate during the development of the first ten inflorescences on the plant. The performance of each inflorescence has been ranked based on available data, which involve a comparative analysis of both the time duration (number of days) and the frequency of yield-contributing traits, specifically the total number of flowers at the anthesis stage. The duration of each stage required for completion was recorded and presented as a productivity rate factor. Greenhouse conditions exhibited variations during the vegetative and reproductive stages, respectively, as follows: temperature - 25.1 °C and 21.33 °C, CO₂ levels - 484.85 ppm and 458.85 ppm, light intensity - 367.94 W/m² and 349.52 W/m², and humidity - 73.23% and 89.73%. The collected data conclusively demonstrated a substantial impact of greenhouse microclimate on plant growth, productivity, and inflorescence development. The development of flowers and fruit has been categorized into five stages: the fruit bud stage (FB), the anthesis stage (AS), the fruit setting stage (FS), the fruit maturation stage (FM), and the fruit ripening stage (FR). An irregular productivity and development response was noted across the first (close to roots) to the tenth inflorescence. Inflorescence 5 demonstrated the highest overall performance, followed by inflorescence numbers 4 and 6. The study findings provide valuable insights for enhancing greenhouse operations, emphasizing the improvement of both the yield and growth of cherry tomatoes while promoting environmental sustainability. A statistical analysis of variance was used to rigorously examine the presented results, conducted at a confidence level of p < 0.05.

A key limitation of Reynolds-Average Navier-Stokes (RANS) simulation of mixing and reaction in turbulent flows is the lack of resolution of small-scale structure and associated unsteadiness. Various subgrid models formulated in state space have been developed to complement the RANS solution in this regard. We here introduce a physical-space formulation that captures unsteady advective and diffusive processes at all scales of the turbulent flow. The approach is a 3D construction based on the Linear Eddy Model (LEM), involving three orthogonally intersecting arrays of 1D LEM domains, and coupled so as to capture the 3D character of fluid trajectories. To illustrate the model performance of the 3D LEM-based formulation, here termed LEM3D, multi-stream mixing in a turbulent round jet is simulated using measured mean-flow properties as input. Comparison to scalar cross-correlation coefficients and other measured properties of this mixing configuration indicate that the LEM3D approach, in conjunction with flow properties that are provided by steady-state models, is a useful representation of complex turbulent mixing processes that would otherwise be difficult to capture within a steady-state CFD framework.

The healthy “superfood” sector is currently quickly developing in Europe, and grocery stores are increasingly stocking macroalgae food supplements. Due to its high amount of protein, fiber, and minerals, numerous studies have demonstrated that seaweed has a significant potential for usage as a functional ingredient in the food sector. The aim of the current study was to evaluate the rheological (ICC 173 standard method) and chemical potentials of using Saccharina latissima flour in the bread sector. The calcium level of S. latissima flour was found to be 8236 mg/kg, the magnesium level was 6041 mg/kg, the K concentration was 62,088 mg/kg, the iron content was 35.23 mg/kg, the P content was 2263 mg/kg, and the I content was 12,530 mg/kg, significantly higher values than those of wheat flour. The antioxidant properties of the algae powder used were highlighted by the analysis of the total polyphenol content and its antioxidant activity (DPPH method). Four bread samples, which were compared with the control sample entirely made of wheat flour in order to evaluate their potential, were made, using a replacement degree from 1.5% to 6% of S. latissima. Rheological analyses were completed using the ICC 173 standard method, as well as sensorial analysis, where a panel of assessors’ evaluations compared the sensory properties of samples with 1.5–6% of S. latissima flour to a control sample manufactured with flour type 650. It was concluded that sample A1 (1.5% algae flour) has sensorial properties similar to those of the control sample, and, for the other samples, the properties began to degrade with the increase in the amount of algae flour. Textural analyses performed during 96 h of storage show that the firmness and gumminess increase with the addition of algae flour and over time. The conclusions indicated that samples comprising 4.5% and 6% of S. latissima are unsatisfactory from a rheological and sensory perspective, while samples having 1.5% and 3% of S. latissima can be viewed as sources of fiber and minerals.

A value chain analysis was conducted to assess the potential of substituting coal with black pellets for energy production in Romania, including an evaluation of feedstock availability. The biomass production landscape in Romania is evolving due to rising demand and a growing number of pellet producers competing for raw materials. This shift is also driven by a decline in wood processing and exploitation activities, primarily due to reduced access to forest resources, legislative instability, and administrative complexities. Romania harvests 19 million cubic meters of wood annually, utilising only 50% of its sustainable harvesting capacity, which is equal to the natural growth rate of its forests. The operational costs for the value chains involved in power generation from black pellets and coal in a 50 MW power plant were also estimated. For the black pellets value chain, the annual operational costs are approximately 100.68 million lei–more than five times higher than the estimated 18.18 million lei for coal. This significant cost difference arises from higher expense of biomass harvesting compared to coal mining. The black pellets value chain also involves biomass pretreatment and steam explosion processes, which require electricity for feasibility. Additionally, the higher ash content of coal could increase the overall expenses due to ash disposal costs, although these costs were not included in this analysis.