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Convective heat transfer features of a turbulent slot jet impingement are comprehensively studied using two different computational approaches, namely, URANS (unsteady Reynolds-averaged Navier–Stokes equations) and SAS (scale-adaptive simulation). Turbulent slot jet impingement heat transfer is used where a considerable heat transfer enhancement is required, and computationally, it is a quite challenging flow configuration.

Customized OpenFOAM 4.1, an open-access computational fluid dynamics (CFD) code, is used for SAS (SST-SAS k-ω) and URANS (standard k-ε and SST k-ω) computations. A low-Re version of the standard k-ε model is used, and other models are formulated for good wall-refined calculations. Three turbulence models are formulated in OpenFOAM 4.1 with second-order accurate discretization schemes.

It is observed that the profiles of the streamwise turbulence are under-predicted at all the streamwise locations by SST k-ω and SST SAS k-ω models, but follow similar trends as in the reported results. The standard k-ε model shows improvements in the predictions of the streamwise turbulence and mean streamwise velocity profiles in the zone of outer wall jet. Computed profiles of Nusselt number by SST k-ω and SST-SAS k-ω models are nearly identical and match well with the reported experimental results. However, the standard k-ε model does not provide a reasonable profile or quantification of the local Nusselt number.

Hybrid turbulence model is suitable for efficient CFD computations for the complex flow problems. This paper deals with a detailed comparison of the SAS model with URANS and LES for the first time in the literature. A thorough assessment of the computations is performed against the results reported using experimental and large eddy simulations techniques followed by a detailed discussion on flow physics. The present results are beneficial for scientists working with hybrid turbulence models and in industries working with high-efficiency cooling/heating system computations.

The purpose of this paper is to explore the consumer acceptance of a functional meat processed product made with different meat sources, and to distinguish the existence of different market segments.

Non-probability sampling was used to recruit a sample of 411 consumers in Southern Chile, over the age of 18 and responsible for the purchase of meat products for their household.

Using a fractional factorial design for conjoint analysis, it was found in the total sample that the meat source of the meat processed product was more important than packaging, region of origin, price and the functional ingredient claim, with preference for lamb and pork meat processed products with omega-3. Two main segments were identified using a cluster analysis; these segments differed according to family size, presence and age of children, ethnic origin, general health interest, quality of diet and level of satisfaction with food-related life. The largest segment (56.0 percent) shows a high preference toward lamb meat processed product with dietary fiber and omega-3. The second (33.6 percent) preferred turkey meat processed product with antioxidants.

A differentiated marketing strategy with different meat sources and functional ingredients may give access to a large market share. People more willing to accept different functional ingredients in processed meat products may enjoy a better quality of life. The level of satisfaction with food-related life and quality of diet can be useful in explaining preferences for functional meat processed products.

This is the first study to evaluate consumer acceptance of a functional meat processed product made with three different meats and three different functional ingredient claims, which analyzed the relationship between acceptance, the consumer’s quality of diet and their level of satisfaction with food-related life.

In response to increasing public health concerns about processed meat consumption, many innovations in meat technology focus on health-oriented product reformulations. Processed meat is not a homogeneous food category. The purpose of this paper is to explore consumer perception of the “healthier” reformulation of different processed meat products using two approaches: salt and fat reduction; and enrichment with healthy ingredients.

Seven focus group interviews were carried out with 40 Irish regular meat consumers (30 female, ten male) who were solely or jointly responsible for food shopping. Two rounds of card sorting procedures were employed to reveal perceptions on reformulation of 20 different processed meat products. Thematic analysis was used for analysing transcripts.

Health and flavour concerns and product popularity were the main factors influencing participants’ perceptions. Some participants were unsure or had misconceptions about the healthiness of certain meat products. Participants suggested reducing salt and fat content in processed meat products they perceived as the least healthy ones (theme 1) and improving the healthiness of products which were favoured by children (theme 2) and those meat products which people consumed regularly as a source of protein (theme 3). Participants were not in favour of any reformulation of speciality-type products (theme 4).

Consumer insights identified in this study can inform future approaches to making processed meats healthier.

This paper aims to determine the potential for the spread of bacteria from raw meat and poultry during home food preparation to the surrounding kitchen environment, hands and prepared food due to unsafe handling practices, which are predicted by consumers' knowledge, behaviour and attitudes.

The potential for transfer of E.coli and C. jejuni was monitored in a simulated domestic kitchen environment while food preparation was filmed (n=60 respondents). A survey was also administered.

The results of the study show that transfer of bacteria around the kitchen environment and onto prepared meals are predicted by a lack of thoroughly washing contaminated hands, knives and chopping boards both during and after meal preparation. A higher level of perceived importance of correct food handling behaviour is associated with higher levels of educational attainment and age and food risk perceptions are positively associated with age.

The results highlight the importance of promoting preventative measures and the means of employing them specifically to the young and less educated public who do not frequently cook and prepare food.

This paper is the first to include a verifiable audit of consumer food safety behaviour, microbiological sampling of surfaces, food and hands as well as a consumer survey of knowledge, behaviour and attitudes.

The spring‐assisted gantry robots, described in this paper, were designed primarily for the rapid transfer of lightweight objects from one point to another, e.g. to pick objects from a conveyor belt and to place them in a box. The average amount of work required for pick‐and‐place operations carried out by a conventional gantry robot was decided. Springs were added to conserve the kinetic energy of the main bar, which slides in the X‐direction and the work of the same pick‐and‐place operation was decided. A theoretical study showed that when the spring constant was optimized the required motor work of the spring‐assisted robots were 42–95 percent less than the required work of the conventional robot. The conceptual robot exists in mathematical models in Matlab and SIMULINK.

The International Scientific Forum on Home Hygiene's (IFH) approach to infectious disease prevention is “targeted hygiene”, which means identifying the routes of transmission of infection in the home and community, and targeting hygiene measures at “critical points” (CPs) to break the chain of transmission. This paper aims to identify and prioritise CPs in the home kitchen environment during food preparation in order to inform food safety campaigns.

This study involved: filming participants (n=60) while they prepared a meal according to a specified recipe (30 beef/salad burgers and 30 chicken salads); swabbing key potential contamination sites in the participant's kitchen for microbiological testing; sampling the meat and salad components of the cooked meal for microbiological testing; visual inspection and temperature check of the meat after cooking; and administering a survey of knowledge, attitudes and demographic factors.

This study has identified the critical points (CPs) during domestic food preparation as: CP1: correct cooking practices; CP2: prevention of cross‐contamination; and CP3: correct food storage practices. Statistically significant links were found between food safety knowledge and behaviour as well as between food safety attitudes and demographic factors.

This is the first study to link all aspects of observed consumer food safety practices in the home to food safety knowledge, attitudes, perceptions, psychosocial and demographic factors to identify these CPs.

This study aims to investigate whether nutrition knowledge impacts on the credibility and purchase behaviour of foodstuffs that make health claims.

The UCD Food and Health Survey is a monthly online survey, which began in November 2008. In March 2009, participants were asked a series of questions pertaining to nutrition and health claims and 665 completed questionnaires were included for analysis. Participants' level of nutrition knowledge was measured using a combined and modified version of Parmenter and Wardle's General Nutrition Knowledge Questionnaire (1999) and that of Hawkes and Nowak (1998). Perceived credibility was gauged using a semantic differential scale and the questionnaire was designed to also assess participants' purchasing behaviour of functional foods.

Females scored significantly higher than males for nutrition knowledge (p=0.004) but there was no significant difference in nutrition knowledge between age groups. “Reduces feelings of hunger” was deemed the most credible claim. With the exception of “This yogurt drink will strengthen your bones and teeth”, there was no difference in credibility between high and low nutrition knowledge groups. Health claims were more credible to participants when found on yogurt and breakfast cereal when compared with pasta and chocolate. Products claiming to reduce cholesterol were purchased more in the previous month than any of the other products and the same product was purchased statistically more often by those participants in the older age group.

A limitation of this study was that the panel were younger and more formally educated than the general public. They were also more likely to be female. The gender bias may be because the survey was food and health‐based and therefore may not have appealed to men as a more generally themed survey might have done. The results of this study should be considered therefore with this limitation in mind.

People do not consider products with health claims to be a uniform category of foodstuffs and participants' level of nutrition knowledge does not have a significant impact on their behaviour towards products carrying health claims.

Knowledge of nutrition does not impact on people's reactions to products with health claims and different foods demonstrate different levels of credibility as carriers for health claims.

The ink industry is as old as the written word. It touches our lives from the newspapers we read, the advertising we see, the carpet we walk on, the car fascia boards with which we are presented, the fluorescnet signs on shops and buildings, right through to the life saving messages on fire extinguishers. More recently inks have been used in the highest technology with circuit boards which really are “printed” circuits. Throughout the range of technology from the lowest and oldest to the highest and most modern, ink, the ink industry and printing plays a formidable part.

The purpose of this paper is to explore the effects of demand planning practices on the disruptions induced by operational risk. The study reveals whether the negative consequences of operational risk factors (covering demand, supply, control and process risks) can be absorbed or amplified through the application of specific demand planning practices in supply chains.

The study involves the partial least squares path model procedure. Likewise, the items of the constructs in the outer model were subjected to a purification process by principal component analysis with the orthogonal (varimax) and oblique (Promax) methods of rotation.

The findings suggest that although one may not observe uniformity and standardization in the role of demand planning in alleviating the negative effects of operational risks, still some regularities can be obtained. Having said that some demand planning practices tend to mitigate or reinforce disruptions driven by operational risk, whereas the other practices simultaneously absorb and amplify disruptions driven by operational risk.

The study shows that different managerial instruments, which are not inherently dedicated to risk management, when appropriately applied, may have an indirect impact on the mitigation of supply chain risk. In particular, the concept of demand planning might be very helpful for managers when dealing with demand and control risks.

The study simultaneously examines a more detailed bundle of practices forming the demand planning process. The research attempts to investigate the link between the demand planning process and operational risk consequences, derived from all sources (supply, demand, process and control). The paper shows that risk management is not a sole tool to mitigate disruptions. Among the concepts, which contribute to decrease risks is the demand planning process. The study demonstrates that the demand planning process when applied as a component of supply chain management, may contribute to mitigate certain operational risks.