Outcomes of lung and liver transplantation after simultaneous recovery using abdominal normothermic regional perfusion in donors after the circulatory determination of death versus donors after brain death.

Normothermic regional perfusion (NRP) in controlled donation after the circulatory determination of death (cDCD) is a growing preservation technique for abdominal organs that coexists with the rapid recovery of lungs. We aimed to describe the outcomes of lung transplantation (LuTx) and liver transplantation (LiTx) when both grafts are simultaneously recovered from cDCD donors using NRP and compare them with grafts recovered from donation after brain death (DBD) donors. All LuTx and LiTx meeting these criteria during January 2015 to December 2020 in Spain were included in the study.

A quantitative on-line analysis of salt in cured ham by near-infrared spectroscopy and chemometrics.

In this work, non-invasive near-infrared spectroscopy (NIRS) combined with chemometrics was evaluated as a possible online analytical technique to categorize pieces of cured ham on the industrial production line based on their maximum sodium content. Stifle muscle was selected for the development of the NIRS prediction models because it is the one with the highest sodium content and the easiest in terms of accessibility for spectral measurement. In the study, samples with varying thicknesses were taken.

Study of the influence of the reaction parameters on nutrients recovering from digestate by struvite crystallisation.

Struvite production by crystallisation is one of the most promising methods of phosphorus recovering from wastewater or livestock waste. Lab-scale batch experiments were carried out to study the effect of supersaturation, magnesium and phosphorous concentration, pH value and temperature on struvite crystallisation reaction using pig manure digestate from an anaerobic digestion plant as raw material. Taguchi methodology has been used as method to define the design of experiments and to analyse the results.

Evaluation by NIRS technology of curing process of ham with low sodium content.

NIR spectroscopy combined with chemometric methods has been used to develop a prediction models of the most influential parameters in curing process of two types of hams (140 hams) using different salting techniques, lean hams salted on a tray and fatty hams in a tub, in which sodium is partially replaced. Spectral data were examined by principal component analysis and cross-validated calibration equations were developed using partial-least squares regression. Calibration errors for each parameter, obtained from cross validation (RMSECV), were similar to those obtained by reference method.

Assessing the influence of temperature on NIRS prediction models for the determination of sodium content in dry-cured ham slices.

Temperature fluctuations are a key factor in the development of prediction models using near infrared spectroscopy (NIRS). In the present study, this influence has been investigated and a methodology has been proposed to reduce the effect of sample temperature on NIRS model prediction of the sodium content in dry-cured ham slices. Spectra were taken directly from the slices using a remote measurement probe (for non-contact analysis) at three different temperature ranges: -12 °C to -5°C, -5°C to 10 °C and 10 °C to 20 °C.