Tropical shrimp, like Litopenaeus vannamei, in land‐based recirculating aquaculture systems (RAS) are often kept at low water salinities to reduce costs for artificial sea salt and the amount of salty wastewater. Although these shrimp are tolerant against low salinities, innate immunity suppression and changes in the microbial composition in the water can occur. As especially Vibrio spp. are relevant for shrimp health, alterations in the species composition of the Vibrio community were analysed in water from six RAS, run at 15‰ or 30‰. Additionally, pathogenicity factors including pirA/B, VPI, toxR, toxS, vhh, vfh, tdh, trh, flagellin genes and T6SS1/2 of V. parahaemolyticus were analysed. The Vibrio composition differed significantly depending on water salinity. In RAS at 15‰, higher numbers of the potentially pathogenic species V. parahaemolyticus, V. owensii and V. campbellii were detected, and especially in V. parahaemolyticus, various pathogenicity factors were present. A reduced salinity may therefore pose a higher risk of disease outbreaks in shrimp RAS. Because some of the detected pathogenicity factors are relevant for human health, this might also affect food safety. In order to produce healthy shrimp as a safe food for human consumption, maintaining high water salinities seems to be recommendable.

A simple and green ultrasound liquid-liquid microextraction method based on low viscous hydrophobic deep eutectic solvent (ULLME-LV-HDES) was proposed for the preconcentration and separation of selenium prior to HG-AAS detection. Six different DESs were prepared for the extraction of selenium. Quercetin was used complexing agent for Se(IV) ions. Various analytical parameters such as pH, quercetin amount, DES type and its volume, sonication time, sample volume were optimized. Tolerance limits of anion, cation and transition metal ions were studied. Preconcentration and enhancement factor were found 62.5 and 121. Under the optimum conditions, limit of detection was found 0.25 ng L⁻¹ with calibration range of 0.8–120 ng L⁻¹. Relative standard deviation was found 3.2%. The accuracy of the method was confirmed with certified reference materials (NIST 1567a Wheat flour and NIST 1548a Typical diet). Finally, the developed method was successfully applied to food and water samples.

Legume waster water has been revealed to contain sufficent nutritional value as an industry by-product. In this study, physicochemical properties and protein profile of pea, chickpea and soybean soaking and cooking water were investigated. Among the three legumes isolates with their wastewater, all of the cooking wastewater exhibited the lowest content of free amino acid. In the yellow pea free amino acid assay, the soaking method contains the highest volume of Ser (6.00mg/g), His (6.01 mg/g), Phe (7.48 mg/g), Ile (4.12mg/g) Thr (4.27 mg/g) and Met (1.68mg/g). Chickpea soaking water has the highest volume of His (12.05mg/g) Phe (16.43mg/g), Ile (9.77mg/g), Thr (10.12mg/g) and Met (11.08mg/g). Pea cooking water Met to Lys is 0.8, which gave it the most elastic properties to form the sponge cake and more nutritional value. To identificate the emulsifying properties, oil-in-water emulsions containing 50% Canola oil were prepared using the legumes wastewater (pea, chickpea and soybeans). These emulsions were then stored at 4°C, and changes in particle size were monitored throughout storage. Chickpea cooking emulsions showed the smallest droplets distribution in the original emulsions. The mean emulsion droplet diameter (nm) evaluated differed significantly(p<0.05) for all centrifugated legume wastewater-based emulsions. Different types of legumes affected emulsifier stability because of different protein content. In conclusion, soybean soaking and cooking water have the best emulsifier stability both at room temperature and the refrigerator temperature, pea cooking water was investigated to form the hardest sponge cake because of its highest protein content.

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Por la falta de agua para el riego agrícola dependiente del sistema de abastecimiento de agua potable por la alcaldía, teniendo en cuenta esta situación nace la importancia de realizar un proyecto de ingeniería en el cual se pueda seleccionar y rediseñar un sistema eléctrico para bombeo de agua de riego, óptimo para el abastecimiento y el desarrollo agropecuario de la finca el Transito del departamento de León ubicada a unos 60 Km de Managua donde hay accesibilidad de vehículos para llegar a la finca el tiangue. Realizamos la propuesta detallando el lugar que posee un clima seco por pertenecer al corredor seco donde se propone el proyecto de desalinización de agua a través del método de osmosis inversa alimentado con energía fotovoltaica donde se instalaran paneles solares para transformar la luz de sol en energía eléctrica donde se enviara a un regulador de voltaje para posteriormente almacenarla en un banco de baterías para después transformarla a través de un inversor en energía AC. Dado que la potencia (2.2 KW/h consumo de la bomba desaladora) es conocida y el caudal de servicio que se instalara, también se puede calcular de forma numérica el valor del consumo eléctrico total del sistema FV. La técnica de osmosis inversa es la que tiene el mayor poder de retención, que alcanza hasta no permitir el paso de las sales monovalente disueltas, del orden de hasta los 10 A. en el caso del NaCL llega hasta el 99% de retención, y en la retención de compuestos de bajo peso molecular dependerá de la naturaleza y estructura de la membrana. En general del 95 al 99 % de los materiales disueltos en el agua pueden ser eliminados dependiendo del abastecimiento del agua de entrada. El agua limpia producida puede estar entre 25,000 y 500,000 ohm/cm de conductividad. El agua residual o concentrada es entonces enviada al drenaje. Las membranas no se ensucian y solo necesitan ser limpiadas sobre una base anual, dependiendo de las condiciones del agua de entrada. La propuesta consiste en una bomba desalinizadora alimentada por un sistema fotovoltaico solar desconectada del sistema comercial con un almacenamiento de 40

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Bakgrund I mars 2020 konstaterades att världen drabbats av en pandemi orsakad av SARS-CoV-2, vilket namngavs Covid-19. Många länder stängde ner och i Sverige uppmanades befolkningen att undvika sociala kontakter, jobba hemifrån och att inte vistas i butiker och köpcentrum i onödan. Som en konsekvens av detta skedde en förändring av människors inköpsbeteende och allt fler gick från att handla sin mat fysiskt i butik till att handla det mesta av sin mat online. Syfte Att utforska erfarenheter och upplevelser i barnfamiljer som övergått till onlinehandel av mat under Covid-19 pandemin i Sverige. Metod Studien använde sig av en kvalitativ studiedesign med halvstrukturerade intervjuer. Tio deltagare rekryterades med hjälp av ett bekvämlighets- och snöbollsurval. Intervjuerna spelades in och transkriberades verbatim och analyserades med kvalitativ innehållsanalys. Resultat Deltagarna upplevde att övergången till onlinehandel av mat under Covid-19 pandemin lett till ett förändrat inköpsbeteende med en ökad matplanering samt färre men större livsmedelsinköp som följd. Deltagarna beskrev även hur de köpte mer frukt och grönsaker och att impulsköpen av utrymmesmat minskat. De upplevda utmaningarna med onlinehandeln var att det gav sämre inspiration, variation och spontanitet jämfört med fysiska livsmedelsbutiker. Tidsbesparing, lägre matkostnader och ett minskat matsvinn var några av de positiva erfarenheter som framhölls av deltagarna. Slutsats Deltagarna upplevde att övergången till onlinehandel av mat hade lett till ett förändrat inköpsbeteende gällande handlingsfrekvens och inköpsmängd samt vad de valde att köpa och inte. Studien bidrar med ny information om hur en övergång till onlinehandel av mat kan påverka människors inköpsbeteende och livsmedelsinköp och bidrar till en ökad förståelse kring de bakomliggande mekanismerna för konsumenters matinköp online under extraordinära omständigheter. | Background In March 2020, it was determined that the world had been hit by a pandemic caused by SARS-CoV-2, which was named Covid-19. Many countries had lockdowns and in Sweden, the population was urged to avoid social contacts, work from home, and avoid unnecessary visits to stores and shopping centers. Consequently, a big change was seen in people's shopping behavior leading to a transition from buying food in a physical grocery store to buying food online. Objective To explore families' experiences and perceptions of the transition to online grocery shopping during the Covid-19 pandemic in Sweden. Method The study used a qualitative study design with semi-structured interviews. Ten participants were recruited with convenience and snowball sample techniques. The interviews were recorded and transcribed verbatim and analyzed with qualitative content analysis. Results The respondents experienced that the transition to online grocery shopping had led to a change in their shopping behavior with increased food planning and fewer but larger food purchases as a result. The respondents also experienced that they bought more fruit and vegetables and less food with empty calories. The perceived challenges with online shopping were that it provided less inspiration, variety, and spontaneity compared to physical grocery stores. Time saving, lower food costs, and reduced food waste were some of the positive experiences highlighted by the respondents. Conclusion The respondents experienced that the transition to online grocery shopping had led to a change in their shopping behavior in regard to frequency, volume, and what they decided to buy and not. The study provides new information about how a transition to online grocery shopping can affect people's shopping behavior and food purchases. The results contribute to an immersed understanding of the underlying mechanisms for consumers' online grocery purchases under extraordinary circumstances.