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- Zhong, Shiyang, et al.
(författare)
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Attosecond electron–spin dynamics in Xe 4d photoionization
- 2020
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Ingår i: Nature Communications. - : Springer Science and Business Media LLC. - 2041-1723 .- 2041-1723. ; 11:1
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Tidskriftsartikel (refereegranskat)abstract
- The photoionization of xenon atoms in the 70–100 eV range reveals several fascinating physical phenomena such as a giant resonance induced by the dynamic rearrangement of the electron cloud after photon absorption, an anomalous branching ratio between intermediate Xe+ states separated by the spin-orbit interaction and multiple Auger decay processes. These phenomena have been studied in the past, using in particular synchrotron radiation, but without access to real-time dynamics. Here, we study the dynamics of Xe 4d photoionization on its natural time scale combining attosecond interferometry and coincidence spectroscopy. A time-frequency analysis of the involved transitions allows us to identify two interfering ionization mechanisms: the broad giant dipole resonance with a fast decay time less than 50 as, and a narrow resonance at threshold induced by spin-flip transitions, with much longer decay times of several hundred as. Our results provide insight into the complex electron-spin dynamics of photo-induced phenomena.
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| 2. |
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| 3. |
- Calvén, Anna, et al.
(författare)
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Outdoor recreation, nature-based tourism, and food: Experiences and adaptations in the hospitality industry during COVID-19
- 2024
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Konferensbidrag (refereegranskat)abstract
- Introduction Along with the increase in outdoor recreation during the Covid-19 pandemic in Sweden, it was also noted that nature was given an expanded role as a 'social room' for meeting and socialising over food (Hedenborg et al., 2022). From a business perspective, this development may have been an opportunity for companies in the nature and rural sectors to cope with the pandemic crisis and to build resilience in the hospitality industry (Von Essen, 2021; Höga Kusten, 2020). However, a more comprehensive understanding of how companies in the Swedish nature sector acted and adapted is missing. Objective To examine companies' combined experiences of outdoor recreation, nature-based tourism, and food during Covid-19 in Sweden, and to analyse how this knowledge can support sustainable thinking in the hospitality industry while contributing to resilient rural development. Method & design A survey (n = 61) and an interviews (n = 18) study were conducted with companies working in the nature sector in Sweden. The questions focused primarily on their experiences of the pandemic, but also on how food is used as part of their business strategy, as well as their general perceptions of food and nature-based activities as part of the hospitality industry in rural areas. Results The data will be analysed in early spring 2024. However, Ppreliminary results shows that the large outdoor areas were a favourable factor in attracting more people during the outbreak. Adaptations from international to local and national guests appears to have formed the basis of most pandemic era response, combined with efforts to comply with restrictions implemented to reduce the spread of the virus. Examples of some of these adaptations include: visitor spacing during meals, small group activities, family based activities, food delivered in picnic baskets, and business and staff meetings in the forest with cooking over an open fire. Locally produced food and seasonal ingredients were an important focus for several companies, partly as a sustainability strategy, but also as an important tool for engaging guests in conversations about culture, place, environment and sustainability linked to the area where the activity takes place. Overall, nature-based outdoor recreation hospitality was seen as crucial to the development of rural areas, with food as an important part of the 'total nature experience'. Conclusions Preliminary results show resilience in the face of disruption; For example, creativity in adapting to the pandemic crisis, where nature was seen as a favourable location arena for safe activities is a featured form of resilience. In addition, food was highlighted as an important tool for many companies to build their businesses despite disruption, with nature-based outdoor recreation and tourism considered as a fundamental contribution to sustainable transitions in rural areas.
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| 4. |
- Johansson, Marcus, et al.
(författare)
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Food for Active Outdoor Recreation : Convenience, Sustainability, and Gender Perspectives
- 2024
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Ingår i: Gastronomy and Tourism. - 2169-298X. ; 8:1, s. 49-64
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Tidskriftsartikel (refereegranskat)abstract
- Gien increases in outdoor recreation participation observed in Sweden during the COVID-19 pandemic, recent increased public recreational initiatives, and a societal focus on the 17 sustainability goals of Agenda 2030, an exploratory study was initiated to consider the role of food in the outdoor recreation experience. Specifically, the question of how food may serve as a factor in sustainable outdoor recreation was explored. The study was designed to consider patterns in outdoor recreation participation and self-reported food choices/preferences among active outdoor participants. The survey methodology used questions about outdoor recreation participation and food choice preferences to investigate this intersection of food and outdoor recreation. For example, taste, activity function, ease of use, and sustainability were considered. Unsurprisingly, taste emerged as the strongest outdoor recreation food preference factor. Results show how highly active outdoor participants perceive food’s role in 1-day and multiday outdoor recreational experiences. For example, over 90% of all respondents indicated that food was a part of their enjoyment of the outdoor recreation experience. Increased interest in the nutritional value of food used in multiday outdoor recreation activities was also reported—with 99% of respondents indicating its importance. However, the most interesting results indicated a relationship between gender and food choice/preference factors. A review of the results opens the door to further inquiries into gender and persistent gender roles as a food/outdoor recreation factor. The discussion of the results also considers the breadth of potential sustainability factors, individual and collective, and the need for more definitional clarity regarding sustainability within the context of outdoor recreation food
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| 5. |
- Johansson, Marcus, et al.
(författare)
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Food for active outdoor recreation : Convenience, sustainability, and gender perspectives
- 2024
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Konferensbidrag (populärvet., debatt m.m.)abstract
- Given increases in outdoor recreation participation observed in Sweden during the COVID-19 pandemic, recent increased public recreational initiatives, and a societal focus on the 17 sustainability goals of Agenda 2030, an exploratory study was initiated to consider the role of food in the outdoor recreation experience. Specifically, the question of how food may serve as a factor in sustainable outdoor recreation was explored. The study was designed to consider patterns in outdoor recreation participation and self-reported food choices/preferences among active outdoor participants. The survey methodology used questions about outdoor recreation participation and food choice preferences to investigate this intersection of food and outdoor recreation. For example, taste, activity function, ease of use, and sustainability were considered. Unsurprisingly, taste emerged as the strongest outdoor recreation food preference factor. Results show how highly active outdoor participants perceive food’s role in 1-day and multiday outdoor recreational experiences. For example, over 90% of all respondents indicated that food was a part of their enjoyment of the outdoor recreation experience. Increased interest in the nutritional value of food used in multiday outdoor recreation activities was also reported—with 99% of respondents indicating its importance. However, the most interesting results indicated a relationship between gender and food choice/preference factors. A review of the results opens the door to further inquiries into gender and persistent gender roles as a food/outdoor recreation factor. The discussion of the results also considers the breadth of potential sustainability factors, individual and collective, and the need for more definitional clarity regarding sustainability within the context of outdoor recreation food.
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| 7. |
- Kurdve, Martin, et al.
(författare)
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Waste Flow Mapping: Improve sustainability and realize waste management values
- 2012
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Ingår i: Greening of Industry Network (GIN2012).
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Konferensbidrag (refereegranskat)abstract
- An efficient Waste Management System creates increased business value contributing to manufacturing industry sustainability and realizes economic opportunities. Previous studies have shown the economic potential of improving material efficiency by climbing the waste hierarchy and turning waste liabilities into assets. World economic forum also identifies innovation for resource efficient solutions and business models as the most strategic option to capture value in industry. The main responsibility for waste lies with the operations owner but since waste management usually is operated by other functions or companies, supportive methods to include material waste in operational development are needed. The main purpose of the research has therefore been to develop a method framework for identifying and analysing potentials for waste management in manufacturing industry, including residual material values of metals, combustible and inert waste, process fluids and other hazardous waste. Case studies were conducted to find economically competitive environmental improvements on team, site and multisite level and to define suitable performance indicators for continuous improvements. A novel approach: waste flow mapping (WFM), combining Value Stream Mapping (VSM), Eco mapping and a waste composition analysis with basic lean principles is used. The material’s value flow and the information flow is analysed in a VSM. Eco-mapping is used to give a graphical structure for the analysis of labour and equipment, with subsequent costs. Finally the waste hierarchy and composition analysis is used to imply the potential for business improvements and best practice examples are used. The developed method reveals the potential in an easy way and support integration of waste management in operations and continuous improvement work.Empirical data from a full scale multi-site study of waste management of material residuals at a global manufacturing company’s operations in Sweden are used to exemplify that with the WFM approach the mapping can be done in an efficient and consistent manner, revealing value losses and improvement potentials. Fraction definitions and operational practice standards were essential to realise cost efficiency and reach a more sustainable footprint. Comparisons between sites show that with simple actions, substantial improvements in recycling efficiency can be made, leading to proposed performance indicators and highlighting the need for established standardized implementation solutions. The results further point out the importance of avoiding mixing material with lower quality grade of that material. The experiences prove that Waste Flow Mapping is a suitable method to efficiently identify sustainability improvement potentials.
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| 8. |
- Kurdve, Martin, et al.
(författare)
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Waste flow mapping to improve sustainability of waste management : A case study approach
- 2015
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Ingår i: Journal of Cleaner Production. - : Elsevier Ltd. - 0959-6526 .- 1879-1786. ; 98, s. 304-315
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Tidskriftsartikel (refereegranskat)abstract
- Innovative, resource-efficient solutions and effective waste management systems capture value in business and contribute to sustainability. However, due to scattered waste management responsibilities in the vehicle industry and the orientation of operations management and lean tools, which mostly focus on lead-time and labour-time improvements, the requirement of a collaborative method to include material waste efficiency in operational development is identified. The main purpose of this research is to study how operations management and environmental management can be integrated on an operational level and include the waste management supply chain. Based on a literature review of environmental and operational improvement tools and principles, the gaps and needs in current practice were identified. A large case study implementing a waste flow mapping (WFM) method on a set of manufacturing sites revealed potentials in terms of reducing material losses and inefficiencies in the handling of materials and waste. Finally, the integrated WFM method was analysed with respect to the gaps and needs identified in the existing body of tools for operational and environmental improvement. The method combines lean manufacturing tools, such as value stream mapping with cleaner production and material flow cost accounting strategies. The empirical data showed that the WFM method is adequate for current state analysis of waste material efficiency potentials, especially when multiple organisations are involved. However, further development and specific methods are needed such as, for example, logistics inefficiencies, root cause analysis, implementation guidelines for best practice and systems for performance monitoring of actors.
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| 9. |
- Mårtensson, Lennart, et al.
(författare)
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Sensory and chemical evaluations as a valuable tool for producers retailers, and consumers : The experience of white wine, sparkling white wine and black caviar produced in Sweden
- 2024
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Konferensbidrag (populärvet., debatt m.m.)abstract
- Introduction The production of Swedish high-quality foods and beverages is an increasing area, not least wine production has increased in step with climate change. Furthermore, production of caviar has expanded to include Black Caviar. An ongoing project focuses on optimizing high-quality, complex, and sustainable Swedish foods and beverages, individually and in combinations, with cases of white wine, sparkling wine, and Black Caviar. Sensory aspects play major roles in what we choose to eat and drink. Research on the perception of products individually and in combinations have shown that combination of foods and drinks can be optimized in relation to the taste experience and thus create successful and attractive combinations. The project is multidisciplinary and focuses on 1. perceived sensory qualities including chemical understanding, 2: attitudes, preferences, and liking, 3. sustainability aspects, and 4. national and international market aspects. Objective The overall aim is to optimize the sensory experience of white wine and sparkling white wine in combination with caviar. Market research will add to sensory methods by investigating implications of key factors for high-quality products. Methods and design The sensory analysis is performed with a panel who are trained to perform a quantitative descriptive analysis, which is an analytical sensory method for developing sensory profiles of products in a non-subjective way. The chemical evaluation is based on HS-SPME (Headspace Solid-Phase Micro-Extraction) technology for the collection of volatile substances from the wine and the caviar respectively. The sampling is followed by chemical analysis with GCMS (Gas-Chromatography Mass-Spectrometry) for identification and quantification of individual volatiles. The sensory and chemical analysis will first be executed of wines and caviar separately, and in the second step in combination. The final third step using Gas Chromatography – Olfactometry (GC-O). This a method that integrates the separation of volatile compounds using a gas chromatograph with the detection of odor using trained members from the sensory panel mentioned above. The olfactometric detection of compounds allows the assessment of the relationship between a quantified substance and the human perception of its odor. In some cases, the perception of the odor can be so intense even for a compound in a very low concentration. Results Preliminary results show the differences in sensory characters of wine and sparkling wine analysed at different temperatures. Also, characters of Black Caviar produced using different temperatures show great differences. The results are critical for the combinations of wine and caviar. These results will be connected to market aspects, sustainability aspects and further to analysis of volatile compounds from the wine and caviar, as well as texture properties of the caviar. Conclusions The project takes a comprehensive scientific approach to factors that are decisive for the development of wine and caviar of high standard and quality. This will also benefit the appeal of the products from the consumer's point of view, which in the long run will benefit the retail of Swedish wine and Black Caviar.
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| 10. |
- Numminen, Emil, et al.
(författare)
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Industrial thawing methods : meat quality and willingness to pay
- 2024
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Konferensbidrag (refereegranskat)abstract
- Introduction Meat is a source of premium food products with high intrinsic value, but the production demands substantial resources. Frozen storage of meat can be a sustainable option by extending shelf life, reducing waste, and optimizing distribution efficiency. However, elevated costs and meat quality deterioration can occur in connection to e.g. suboptimal thawing (Cai et al., 2019). Pork meat quality can, as summarized by Bohrer et al., (2024), be broadly defined as a set of parameters used to identify desirable or undesirable attributes for meat products when they are purchased, consumed, or selected for use as raw materials in further processing. This study focused on pork shoulder, an underutilized cut that is often selected for further processing. The pork shoulder was stored frozen and subjected to different thawing procedures to investigate if sensory meat quality and consumer liking was affected. Objective To compare four industrial thawing methods regarding their impact on meat qualityof marinated pork shoulder. Method & design Sampels from the boneless shoulder were commercially frozen at -23°C for two months and thereafter thawed using either air or microwaves at low and high efficiency, in total four different thawing methods. Thereafter the meat was industrially processed into marinated slices for barbecuing. The slices were cooked for 8 minutes at 225°C in a convection oven (Rational SelfCookingCenter), rested for 60 minutes and then cut into 1x1x3 cm pieces. The samples were placed in coded petri dishes and tempered to 60°C prior to evaluation. Sensory evaluation was performed by a trained panel using descriptive methodology (Lawless & Heymann, 2010). Samples were evaluated in triplicate in a randomised order at a line-scale ranging from 0-100. To measure the effect on willingness to pay, a consumer test was conducted. The test was designed using a 9-point Likert scale to measure the respondents' preferences for meat together with background information about the respondents. The final part of the survey consisted of questions about the meat that they were testing and their willingness to pay for it. All (N=130) respondents tested the four samples of meat thawed in four different ways in a random order. Results Preliminary data from the sensory evaluation showed that the thawing procedure had few effects on aroma and flavour while there were significant effects on appearance and texture of the meat. Further, the thawing procedure affected the willingness to pay for the meat. However, when adding measures of juiciness and tenderness, the effect of the thawing methods disappeared, and juiciness and tenderness explained the willingness to pay. The only control variable that shows a significant effect is age of the respondents which affects willingness to pay in a negative way. Conclusions' The preliminary results indicate that all thawing methods, except microwave thawing at high efficiency, were adequate to maintain product quality. The results from the consumer test indicate that the choice of thawing method affect consumers’ willingness to pay. However, the main effect comes from the experienced juiciness and tenderness of the meat. References Bohrer, B.M. Wang, Y. Dorleku, J.B. Campbell, C.P. Mandell, I.B. (2024). Pork muscle profiling: pH and instrumental color of the longissimus thoracis is not representative of pH and instrumental color of shoulder and ham muscles. Meat Science, Volume 208, https://doi.org/10.1016/j.meatsci.2023.109380 Cai, L., Cao, M., Regenstein, J., & Cao, A. (2019). Recent advances in food thawing technologies. Comprehensive Reviews in Food Science and Food Safety, 18(4), 953-970. https://doi.org/10.1111/1541-4337.12458 Lawless, H. T., & Heymann, H. (2010). Sensory Evaluation of Food (2nd ed.). New York: Springer.
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