The influence factors such as microwave power, vacuum degree and temperature were investigated using the color L*, thiosulfinate content, rehydration ratio and comprehensive score of garlic slices as responses. The microwave vacuum drying (MVD) parameters of garlic slices were optimized by response surface methodology. The electronic nose was used to compare the flavor differences between fresh garlic and dried garlic slices. The results showed that the drying curve and rate curve of MVD garlics accorded with the drying characteristics of foods, the optimum MVD conditions of garlic slices were microwave power 260 W, vacuum degree 81 kPa, and temperature 49.5 °C. Under these conditions, the color L*, the thiosulfinate content, the rehydration ratio and the comprehensive score of garlic slices were 82.26, 3.0378 mg/100 g, 2.796 and 0.9265, respectively. The principal component analysis results of electronic nose demonstrated that there was no difference in the composition between the dried garlic slices and fresh garlic, while the linear discriminant analysis of electronic nose could distinguish them. There was no significant difference in the volatile components of dried garlic slices under different drying conditions. Therefore, MVD process could be an effective drying method and quite suitable for garlic. 

Drying characteristics, quality changes, parameters optimization and flavor analysis for microwave vacuum drying of garlic (Allium sativum L.) slices

Effective easing of the side effects of copper intrauterine devices using ultra-fine-grained Cu-0.4Mg alloy.

Introduction The Government of Angola is engaged in ongoing efforts to increase access to contraceptives, in particular contraceptive implants (CIs). Discontinuation of CIs, however, has been identified as being a challenge to this work, hindering the improvement of contraceptive prevalence, and in turn, maternal and child health. The objective of this study was to understand motives for contraceptive implant discontinuation in Luanda and Huambo, Angola. Methods We conducted 45 in-depth interviews and six focus groups amongst former and current contraceptive implant clients and family planning nurses in eight clinics across the provinces of Huambo and Luanda. Data collectors transcribed and translated key information from Portuguese into English. We used a combined deductive/inductive approach to code and analyze data. Results Participants described adverse side effects, desire for pregnancy, partner dissatisfaction, quality of care, alternative or lack of information, and religion as motives for discontinuation. Adverse side effects, including prolonged bleeding, amenorrhea, and headaches were most commonly cited by both clients and providers. Discussion Motives for discontinuation reflect existing findings from other studies in similar settings, in particular the influence of adverse side effects and desire for pregnancy as motivating factors. We contextualize these findings in the Angolan setting to tease out the relationship between cultural norms of ideal family size and the perceived role of women in regards to fertility and child-bearing. We suggest that programs enter into dialog with communities to address these concerns, rather than working exclusively on improving service delivery and quality.

Contraceptive Implant Discontinuation in Huambo and Luanda, Angola: A Qualitative Exploration of Motives.

This study aims to evaluate the pork meat quality after ultrasonic brining at different frequencies, thereby providing a more comprehensive understanding of the effects of ultrasound marination on meat. The texture profile analysis showed that ultrasonic curing at various frequencies significantly improved the textural properties of samples, especially at 26.8 kHz, resulting in a reduction of tenderness, hardness, and chewiness values by 44%, 43%, and 44%, respectively. The cooking loss of samples marinated by ultrasound decreased from 27% without ultrasonic treatment to 22%, indicating a significant improvement in water-holding capacity, while the changes in pH had only a subtle impact on pork quality. Meanwhile, the color of pork became more rosy hue due to decreased L 

Evaluation of low-temperature ultrasonic marination of pork meat at various frequencies on physicochemical properties, myoglobin levels, and volatile compounds

Objective To identify the determinant of the occurrence of IUD expulsionMaterials & Methods Based on 25 733 IUD uses from the Chinese Two-per-Thou-sand Fertility Survey data, this study examines the patterns and differentials of IUDexpulsion rate by characteristics of women, and identifies the socio-demographic deter-minants of IUD expulsion. A Life Table method was used to calculate the cumulativeexpulsion rate and a random-effects discrete-time survival model was employed to as-sess the impact of potential determinants simultaneously on the risk of expelling anIUD.Results Three major findings are observed in this study. First, IUD expulsion wasthe second main reason, after pregnancy during IUD use, for IUD discontinuationduring the first four years of IUD insertion; the expulsion rates were 6. 4%, 9. 1%,10. 8 %, and 12. 0% at 12, 24, 36and 48months, respectively. Second, there was aclustering of IUD expulsion: some women experienced repeated IUD expulsions.Third, some socio-demographic characteristics and fertility history were associatedwith the occurrence of IUD expulsion. In particular, the expulsion rate was highamong young women, among those with two or more children and among those livingin rural areas.Conclusion The above mentioned factors shoald be addressed in order to decrease theIUD expulsion rate and enhance the reprocluctive he alth of women.

IUD Expulsion and its Socio-demographic Determinants in China

In order to improve the drying quality and obtain a crispy texture of papaya slices, microwave vacuum drying (MVD) was studied in this research. The effects of different slice thickness (3, 6, 9, 12 mm), microwave power density (6, 8, 10, 12 W/g), drying temperature (50, 55, 60, 65, 70°C), and vacuum degree in relative pressure (−75, −80, −85, −90 kPa) on the drying characteristics and comprehensive quality of papaya slice were discussed. The Box–Behnken central combination experiments were designed and the response surface optimization analysis was carried out. According to the results of the response surface experiments, the impact factors during papaya slices drying on the comprehensive score were ranked from largest to smallest as follows: microwave power density, vacuum degree, and drying temperature. The fragility and hardness of papaya slices showed an upward trend with the increase of thickness. The optimum technologic parameters were set at the microwave power density of 10 W/g, vacuum degree of −90 kPa, drying temperature of 54.58°C, and slice thickness of 6 mm. The comprehensive score F can be up to the maximum value of 8.80 with the deviation from the verification test of 4.4%, and the papaya slices with obvious pore structure and remarkable crispness were obtained. Novelty impact statement Microwave vacuum drying technology combines the advantages of microwave drying and vacuum drying, which has remarkable drying efficiency through internal heating and promotes the slices to form a crispy texture. In this work, the influence of different factors on the fragility and hardness quality of papaya chips were explored firstly. Increasing drying temperature has no significant influence on the fragility and hardness value. Meanwhile, the hardness value went up while the fragility fluctuated slightly as the power density was added. The variation trend of papaya porosity microstructure gradually expanded with the increase of vacuum degree. The results provided theoretical support for the application of microwave vacuum drying technology in papaya crisp chips. 

Drying characteristics and quality optimization of Papaya crisp slices based on microwave vacuum drying

Sour bamboo shoot is a traditional Chinese fermented vegetable food. The traditional pickling method of sour bamboo shoots has the disadvantages of being time-consuming, inhomogeneous, and difficult to control. Pulsed vacuum pressure pickling (PVPP) technology uses pulsed vacuum pressure to enhance the pickling efficiency significantly. To demonstrate the effects of salt content and PVPP technical parameters on the fermentation of bamboo shoots, the sample salinity, pH value, color, crunchiness and chewiness, nitrite content, and lactic acid bacteria content during the pickling process were investigated. The salt content inside the bamboo shoots gradually increased to the equilibrium point during the pickling process. The pickling efficiency of bamboo shoots under PVPP technology increased by 34.1% compared to the traditional control groups. Meanwhile, the uniform salt distribution under PVPP technology also obtained better performance in comparison with the traditional groups. The pH value declined slowly from 5.96 to 3.70 with the extension of pickling time and sour flavor accumulated progressively. No significant differences were found in the color values (L*, a*, and b*) and the crunchiness of the bamboo shoot under different salt solution concentrations, vacuum pressure, and pulsation frequency ratio conditions. Colony-forming unit of lactic acid bacteria (CFU of LAB) decreased, to begin with, and then increased until the 6th day, followed by a declining trend in volatility. The nitrate content of bamboo shoots samples under PVPP treatments did not exceed the safety standard (<20 mg/kg) during the whole fermentation process, which proves the safety of PVPP technology. In conclusion, PVPP technology can safely replace the traditional method with better quality performance. The optimal PVPP processing conditions (vacuum pressure 60 kPa, 10 min vacuum pressure time vs. 4 min atmospheric pressure time, salt solution concentration 6%) have been recommended for pickling bamboo shoots with high product quality.

Enhanced mass transfer of pulsed vacuum pressure pickling and changes in quality of sour bamboo shoots

Copper-bearing intrauterine device (IUD) insertion for long-term contraceptive use is high in China, but there has been evidence that first-year discontinuation rate of copper-bearing IUD has also increased rapidly in recent years especially among rural married women. To investigate long-term use of copper-bearing IUD, the authors examined the 7-year temporal trends of copper-bearing IUD discontinuation in a population-based birth-cohort study among 720 rural married women in China, from 2004 to 2012. Women requesting contraception were followed-up twice per year after the insertion of IUD. The gross cumulative life table discontinuation rates were calculated for each of the main reasons for discontinuation as well as for all reasons combined. By the end of 7 years, 384 discontinuations were observed. With a stepped-up trend, the gross cumulative life table rate for discontinuation increased from 10.06 (95% confidence interval = 7.86-12.27) per 100 women by the first year to 52.69 (95% confidence interval...

Temporal trends of copper-bearing intrauterine device discontinuation: a population-based birth-cohort study of contraceptive use among rural married women in China.

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Drying characteristics and quality optimization of Papaya crisp slices based on microwave vacuum drying

Enhanced mass transfer of pulsed vacuum pressure pickling and changes in quality of sour bamboo shoots

Temporal trends of copper-bearing intrauterine device discontinuation: a population-based birth-cohort study of contraceptive use among rural married women in China.