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Following a brief review of the current status of offshore safety regulations in the UK, several issues pertaining to the problems encountered in applying the existing reliability and safety analysis methods in quantitative safety appraisal studies, especially in the early concept design stage of maritime engineering products, are discussed. Presents three novel risk assessment and decision support frameworks. These include a design trade‐off approach using Taguchi method, a safety based decision support system based on artificial neural network techniques, and a fuzzy‐logic‐based synthesis incorporating the Dempster‐Shafer approach for making multiple attribute decision. Three illustrative examples are used to demonstrate the novel tools, together with the discussion on the conditions under which each approach may be applied effectively. Finally, recommendations on further development in safety modelling, decision‐making techniques and their integration into safety management systems, are suggested.

The purpose of this paper is to develop a framework for the safety performance measurement of belt conveyor systems.

A structural methodology of graph theory and matrix approach is used for developing a framework for safety performance measurement of belt conveyor systems.

The development of a framework for safety performance measurement of belt conveyor systems is essential for ensuring plant safety. For this, safety performance factors, including design and operating contextual factors of belt conveyor systems, are identified. The factors along with their interrelations are modeled using digraph. An equivalent matrix of the digraph provided safety performance function (SPF) of belt conveyor systems, leading to the development of a safety performance index (SPI).

The developed framework will enable the designers for evaluating and comparing alternative designs of conveyor systems from the safety viewpoint. The plant operators can make inferences from the SPI to identify the weak contextual factors in the plant and develop action plans for its mitigation.

The paper is novel and employs graph theory and matrix approach for safety performance measurement. The methodology helps in the quantitative evaluation of the safety performance of belt conveyor systems.

The purpose of this paper is to compare and evaluate for quality characteristics and β‐glucan analysis during different stages of the oat flour and/or oat bran based bread baking process.

A 100 per cent wheat flour (WF) formulation was substituted with 30, 50 and 70 per cent oat flour (OF) or oat bran (OB) to improve its nutritional quality characteristics of bread. The flour blends were evaluated for quality characteristics (loaf volume, texture profile analysis) and β‐glucan analysis during different stages of the bread baking process.

A significant decrease in specific volume, number of cells and crumb brightness was observed with increasing WF substitution levels with OF or OB. The crumb hardness was observed to be negatively correlated with specific volume of OF (r =−0.90, p<0.0001) and OB (r =−0.84, p<0.0001) bread. The level of β‐glucan was significantly reduced by 37.8 −42.9 per cent in dough during 45 min fermentation time, which indicating the enzymatic action. The β‐glucan content of OF and OB bread was found to increase from 0.13 g/100 g bread (db) (control) to 1.35 and 3.61 g β‐glucan/100 g bread (db) for 70 per cent WF substitution with OF and OB, respectively. Results show that a bread of acceptable quality can be prepared by substituting WF by up to 50 per cent for OF and up to 30 per cent by OB.

Replacing white bread with oat flour/bran containing β‐glucan facilitates human consumption of soluble dietary fibre.

The paper provides a comparative evaluation of the oat flour and/or bran based bread and its critical factors influencing the level of β‐glucan during baking process, which attributes to improve the nutritional quality.

The purpose of this paper is to evaluate the latest mounting evidence reporting associations between the important role of whole grains and fibre in lowering the risk of chronic diseases and health.

A general systematic review was conducted to locate and summarise up-to-date published studies within the field. A Medline search identified human-controlled trials and observational studies published in the past five years.

A total of 49 studies were identified. In observational studies, higher intakes of whole grain and dietary fibre were associated with a significantly lower risk of cardiovascular disease, diabetes, abdominal adiposity and certain cancers. This was further supported by human intervention trials, which reported benefits for appetite control, blood lipid levels, glycaemic control, digestive health and secondary cancer prevention. Mechanisms may relate to the micronutrients and phytonutrients present in high fibre foods.

Practical advice is needed to help people identify foods rich in whole grains, e.g. breakfast cereals. UK fibre recommendations should be aligned with European guidelines and food labelling regulations, and a whole grain dietary recommendation, e.g. similar to the US guideline of three portions a day, could be introduced. Government and industry should play a role in communicating dietary fibre guidelines and the health benefits associated with whole grain and fibre, particularly insoluble fibre.

This paper develops knowledge about whole grains, health and the importance of establishing whole-grain dietary recommendations.