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Article
Publication date: 2 March 2012

J.M. Sepulcre and T. Vidal

This paper aims to present a new method for obtaining points of the set determined by the closure of the real projections of the zeros of each partial sum 1+2s+ċ+ns, n≥2, s=σ+it

81

Abstract

Purpose

This paper aims to present a new method for obtaining points of the set determined by the closure of the real projections of the zeros of each partial sum 1+2s+ċ+ns, n≥2, s=σ+it, of the Riemann zeta function and to show several applications of this result.

Design/methodology/approach

The authors utilize an auxiliary function related to a known result of Avellar that characterizes the set of points of interest. Several figures and numerical experiences are presented to illustrate the various properties which are studied.

Findings

It is first shown that each point of the image of the auxiliary function can be approximated by points of the image of the function formed by the approximants. Secondly, conditions are given on the auxiliary function to obtain points satisfying the property of density which is studied. Finally, by using these conditions, several useful applications are presented to the case n=4 and σ0=0 which a more specific criterion is also given.

Practical implications

This research is applicable for finding accumulation points of the set of the real projection of the zeros of the approximants on its critical interval. An exact interval included in this set is given for the case n=4. Also, it is demonstrated that the point 0 is included for a large set of values of n.

Originality/value

The method employed is original and it contributes to the study on the properties of the density of the real parts of the zeros of a particular class of entire functions.

Details

Kybernetes, vol. 41 no. 1/2
Type: Research Article
ISSN: 0368-492X

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Article
Publication date: 2 March 2012

G. Mora, G. Mora‐Porta and J.M. Sepulcre

This paper aims to introduce a new class of entire functions whose zeros (zk)k≥1 satisfy ∑k=1Im zk=O(1).

115

Abstract

Purpose

This paper aims to introduce a new class of entire functions whose zeros (zk)k≥1 satisfy ∑k=1Im zk=O(1).

Design/methodology/approach

This is done by means of a Ritt's formula which is used to prove that every partial sum of the Riemann Zeta function, ζn(z):=∑k=1n1/kz, n≥2, has zeros (snk)k≥1 verifying ∑k=1Re snk=O(1) and extending this property to a large class of entire functions denoted by AO.

Findings

It is found that this new class AO has a part in common with the class A introduced by Levin but is distinct from it. It is shown that, in particular, AO contains every partial sum of the Riemann Zeta function ζn(iz) and every finite truncation of the alternating Dirichlet series expansion of the Riemann zeta function, Tn(iz):=∑k=1n(−1)k−1/kiz, for all n≥2.

Practical implications

With the exception of the n=2 case, numerical experiences show that all zeros of ζn(z) and Tn(z) are not symmetrically distributed around the imaginary axis. However, the fact consisting of every function ζn(iz) and Tn(iz) to be in the class AO implies the existence of a very precise physical equilibrium between the zeros situated on the left half‐plane and the zeros situated on the right half‐plane of each function. This is a relevant fact and it points out that there is certain internal rule that distributes the zeros of ζn(z) and Tn(z) in such a way that few zeros on the left of the imaginary axis and far away from it, must be compensated with a lot of zeros on the right of the imaginary axis and close to it, and vice versa.

Originality/value

The paper presents an original class of entire functions that provides a new point of view to study the approximants and the alternating Dirichlet truncations of the Riemann zeta function.

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Publication date: 1 February 2024

Özge Çaylak Dönmez and Burhan Sevim

Three-dimensional (3D) printing has great potential in the food industry. While 3D printing technology offers customised food products to consumers, it also allows producers to…

Abstract

Three-dimensional (3D) printing has great potential in the food industry. While 3D printing technology offers customised food products to consumers, it also allows producers to develop new products using a wide variety of alternative food ingredients, modernise the production process and carry out environmentally friendly production. This research aims to determine the attitudes of students towards 3D foods who are studying in the Department of Gastronomy and Culinary Arts, as they are both consumers and examine different food processing systems and use them in the field of application. As a result of the study, it was identified that the participants believed that 3D printing is a great modern technology that allows the development of new foods, that it will bring benefit to us in the future, reduce the cost of food and food waste, increase the sustainability of food and that they see it as environmentally friendly. In addition, it was determined that the participants did not think that 3D-printed foods were disgusting; they found these foods reliable, could try them in the future and were excited to experience them.

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Article
Publication date: 21 March 2019

Soufyane Bellifa and Nadir Boumechra

This paper aims to assess the effects of chemically accelerated leaching on the physical and mechanical properties of aerial lime–cement mortars (LCMs).

87

Abstract

Purpose

This paper aims to assess the effects of chemically accelerated leaching on the physical and mechanical properties of aerial lime–cement mortars (LCMs).

Design/methodology/approach

Two aerial LCMs, differencing mainly in their calcium hydroxide content, were degraded by the use of an ammonium nitrate solution as a leaching agent. The leaching effects were studied by evaluating the rate of change in physical (sorptivity and mass loss) and mechanical (flexural and compressive strength) characteristics of aerial LCMs. To quantify the evolution and kinetics of degradation, the leached depth was then characterized at different levels of degradation by means of a phenolphthalein solution.

Findings

The experimental results showed that the dissolution of binder decreases the mass, alkalinity and strength of aerial LCMs but increases their sorptivity. A linear relationship was derived by plotting the values of leached depth against the square root of immersion time in an aggressive solution. It was found that the leached depth followed diffusion-controlled kinetics.

Originality/value

It was found that the global loss of compressive strength of aerial LCMs because of complete dissolution of calcium hydroxide can reach up to 80 per cent.

Details

Journal of Engineering, Design and Technology , vol. 17 no. 3
Type: Research Article
ISSN: 1726-0531

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Article
Publication date: 8 August 2024

Siwei Bi, Jinkui Pi, Haohan Chen, Yannan Zhou, Ruiqi Liu, Yuanyuan Chen, Qianli Che, Wei Li, Jun Gu and Yi Zhang

Three-dimensional (3D) food printing is an innovative technology used to customize food products through the integration of digital technology and food ingredients. The purpose of…

69

Abstract

Purpose

Three-dimensional (3D) food printing is an innovative technology used to customize food products through the integration of digital technology and food ingredients. The purpose of this study is to assess the current state of research in the field of 3D food printing, identify trending topics and identify promising future research directions.

Design/methodology/approach

This bibliometric review systematically evaluates the field of 3D food printing using data from published literature in the Web of Science database. After reference screening, 812 articles were included in the analysis.

Findings

The result reveals that research in 3D food printing primarily focuses on the optimization and characterization of mechanical and rheological properties of food inks and that post-printing processing, such as laser treatment, has emerged recently as an important consideration in 3D food printing. However, extant works lack animal and human studies that demonstrate the functionality of 3D-printed food.

Originality/value

This sophisticated bibliometric analysis uncovered the most studied current research topics and the leading figures in the area of 3D food printing, providing promising future research directions.

Details

Rapid Prototyping Journal, vol. 30 no. 8
Type: Research Article
ISSN: 1355-2546

Keywords

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Article
Publication date: 19 January 2022

Mohd Javaid, Abid Haleem, Shanay Rab, Ravi Pratap Singh, Rajiv Suman and Sanjay Mohan

The development of new communication technology such as 5G is now a solid choice for Industry 4.0. 5G in the fifth generation replaces the presently used mobile telecommunications…

503

Abstract

Purpose

The development of new communication technology such as 5G is now a solid choice for Industry 4.0. 5G in the fifth generation replaces the presently used mobile telecommunications networks. In every sector of modern life, this technology is designed to resolve the issue of the enormous rise in daily gadgets. 5G allows rapid data transfer and significantly improves the Internet of Things (IoT), which contains billions of devices. The purpose of this paper is to study the potential applications of 5G for Industry 4.0.

Design/methodology/approach

Relevant research publications from Scopus, Web of Science and Google Scholar were identified to accomplish the objectives of this paper. 5G for Industry 4.0 enables crucial communications such as wireless management of machines and robotics to unleash Industry 4.0’s full potential, including the considerable proliferation of IoT devices in 5G. This technology enhances quality control, increasing inspections that rely on real-time analysis for rapid and early detection.

Findings

In Industry 4.0, 5G technology provides high speed and flexibility connectivity which helps to enhance the entire manufacturing system. This paper briefs about 5G and different network technologies used in 5G. Advancements, associated features and specialties, and significant enablers of 5G for Industry 4.0 are discussed. Finally, the paper identifies and discusses eighteen 5G applications for Industry 4.0. 5 G-enabled robots are used in manufacturing to carry out extensive work to enhance connectivity.

Originality/value

5G is the next-generation communication technology, allowing numerous examples of inventive usage, including Industry 4.0. In line with its long-term vision of digitisation, 5G benefit the whole value chain, including consumers and businesses.

Details

Industrial Robot: the international journal of robotics research and application, vol. 49 no. 3
Type: Research Article
ISSN: 0143-991X

Keywords

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Article
Publication date: 8 August 2019

Nishant Kumar and Neeraj

The purpose of this paper is to present an overview of functional properties of the polysaccharide-based component and their application in developing edible film and coating for…

2258

Abstract

Purpose

The purpose of this paper is to present an overview of functional properties of the polysaccharide-based component and their application in developing edible film and coating for the food processing sector.

Design/methodology/approach

In this review study, approximately 271 research and review articles focusing on studies related to polysaccharide-based components and their film-forming properties. This article also focused on the application of polysaccharide-based edible film in the food sector.

Findings

From the literature reviewed, polysaccharide components and components-based edible film/coating is the biodegradable and eco-friendly packaging of the materials and directly consumed by the consumer with food. It has been reported that the polysaccharide components have excellent properties such as being nontoxic, antioxidant, antimicrobial, antifungal and with good nutrients. The polysaccharide-based edible film has lipid and gas barrier properties with excellent transparency and mechanical strength. In various studies, researchers worked on the development of polysaccharide-based edible film and coating by incorporating plant based natural antioxidants. This was primarily done for obtaining improved physical and chemical properties of the edible film and coating. In future, the technology of developing polysaccharide-based edible film and coating could be used for extending the shelf life and preserving the quality of fruits and vegetables at a commercial level. There is more need to understand the role of edible packaging and sustainability in the food and environment sector.

Originality/value

Through this review paper, possible applications of polysaccharide-based components and their function property in the formation of the edible film and their effect on fruits, vegetables and other food products are discussed after detailed studies of literature from thesis and journal article.

Details

Nutrition & Food Science , vol. 49 no. 5
Type: Research Article
ISSN: 0034-6659

Keywords

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Article
Publication date: 30 July 2024

Aliaksei Petsiuk, Brandon Bloch, Mitch Debora and Joshua M. Pearce

Presently in multicolor fused filament-based three-dimensional (3-D) printing, significant amounts of waste material are produced through nozzle priming and purging each time a…

54

Abstract

Purpose

Presently in multicolor fused filament-based three-dimensional (3-D) printing, significant amounts of waste material are produced through nozzle priming and purging each time a change from one color to another occurs. G-code generating slicing software typically changes the material on each layer resulting in wipe towers with greater mass than the target object. The purpose of this study is to provide an alternative fabrication approach based on interlayer tool clustering (ITC) for the first time, which reduces the number of tool changes and is compatible with any commercial 3-D printer without the need for hardware modifications.

Design/methodology/approach

The authors have developed an open-source PrusaSlicer upgrade, compatible with Slic3r-based software, which uses the described algorithm to generate g-code toolpath and print experimental objects. The theoretical time, material and energy savings are calculated and validated to evaluate the proposed fabrication method qualitatively and quantitatively.

Findings

The experimental results show the novel ITC method can significantly increase the efficiency of multimaterial printing, with an average 1.7-fold reduction in material use, and an average 1.4-fold reduction in both time and 3-D printing energy use. In addition, this approach reduces the likelihood of technical failures in the manufacturing of the entire part by reducing the number of tool changes, or material transitions, on average by 2.4 times.

Originality/value

The obtained results support distributed recycling and additive manufacturing, which has both environmental and economic benefits and increasing the number of colors in a 3-D print increases manufacturing savings.

Details

Rapid Prototyping Journal, vol. 30 no. 8
Type: Research Article
ISSN: 1355-2546

Keywords

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Article
Publication date: 22 August 2022

Anupama Panghal, Priyanka Vern, Rahul S Mor, Deepak Panghal, Shilpa Sindhu and Shweta Dahiya

3D food printing technology is an emerging smart technology, which because of its inbuilt capabilities, has the potential to support a sustainable supply chain and environmental…

614

Abstract

Purpose

3D food printing technology is an emerging smart technology, which because of its inbuilt capabilities, has the potential to support a sustainable supply chain and environmental quality management. This new technology needs a supportive ecosystem, and thus, this paper identifies and models the enablers for adopting 3D printing technology toward a sustainable food supply chain.

Design/methodology/approach

The enablers were identified through an extensive literature review and verified by domain experts. The identified enablers were modelled through the hybrid total interpretive structural modelling approach (TISM) and the decision-making trial and evaluation laboratory (DEMATEL) approach.

Findings

It emerged that stakeholders need technical know-how about the 3D printing technology, well supported by a legal framework for clear intellectual property rights ownership. Also, the industry players must have focused and clear strategic planning, considering the need for sustainable supply chains. Moreover, required product innovation as per customer needs may enhance the stakeholders' readiness to adopt this technology.

Practical implications

The framework proposed in this research provides managers with a hierarchy and categorization of adoption enablers which will help them adopt 3D food printing technology and improve environmental quality.

Originality/value

This research offers a framework for modelling the enablers for 3D food printing to develop a sustainable food supply chain using the TISM and DEMATEL techniques.

Details

Management of Environmental Quality: An International Journal, vol. 34 no. 4
Type: Research Article
ISSN: 1477-7835

Keywords

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Article
Publication date: 28 November 2024

Daniela Juliana Guaqueta-Garcia, John Wolodko and Wendy Wismer

Research on 3DFP has focused on technical developments and consumer acceptance, but the practical implications of adopting this technology from industry perspectives across food…

51

Abstract

Purpose

Research on 3DFP has focused on technical developments and consumer acceptance, but the practical implications of adopting this technology from industry perspectives across food sectors are underexplored. This study aimed to uncover factors influencing 3DFP adoption and the prospects of this technology by interviewing food businesses using 3DFP in different food sectors around the globe.

Design/methodology/approach

The Diffusion of Innovation (DOI) model, a process-oriented adoption approach, was utilized to understand the technological, adopter and social factors influencing 3DFP adoption in food businesses.

Findings

Decisions to adopt 3DFP hinged on technology compatibility with business needs, adopters’ innovation and technology interests and perceived public interest. Early adoption cases revealed 3DFP benefits over conventional technologies in improved product design, customization, food versatility, convenience and sustainability. Interconnected barriers to adoption included high investment costs, limited technology capacity, negative consumer perception and a low adoption rate by large companies. Proposed barrier solutions by businesses encompassed improving technology scalability and leveraging food and technology familiarity alongside alternative technology labelling to increase visibility and interest by large companies and consumers.

Originality/value

To the best of the authors’ knowledge, this is the first study assessing the determinants of early adopting 3DFP, covering perspectives from different food sectors and using the DOI model. The study’s insights are valuable for food industry stakeholders: policymakers, industry leaders, food businesses and researchers. It can guide subsequent adopters’ decision-making and inform future research on technical, social and business aspects to enhance adoption in the promissory food sectors for 3DFP such as protein alternatives.

Details

British Food Journal, vol. 127 no. 1
Type: Research Article
ISSN: 0007-070X

Keywords

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