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https://www.selleckchem.com/products/epz-6438.html Hot air drying kinetics of paddy grains during instant controlled pressure drop (ICPD) assisted parboiling process and its impact on the quality and micro-structural properties of milled rice were investigated. Among five mathematical models, Midilli model showed best fitted outcomes for prediction of adequate drying behavior. For the mapping of moisture ratio (MR) as a function of treatment pressure (TP), decompressed state duration (DD) and drying time (DT), artificial neural network (ANN) and adaptive neuro-fuzzy interface system (ANFIS) were applied. ANFIS model (5-5-5) with Gaussian membership function demonstrated best performance when contrasted with 3-5-1 ANN architecture. Effective diffusivity of the drying process varied from 2.8 × 10-09 to 7.0 × 10-09 m2/s with the increase of TP and DD. In comparison of quality parameters with the variation of TP and DD, positive impacts on head rice yield (HRY), redness (a*) and yellowness (b*) values and negative consequences on cooking time (CT) and brightness (L*) value were observed. The outcomes additionally uncovered that parboiled rice obtained at 0.6 MPa TP, indicated best quality in terms of improved process performance, HRY, CT, color and micro-structural properties.Background Ascending aortic aneurysms are one of the primary causes of mortality. However, not much is known about the etiologies of aortic aneurysm. Recently, in hypertensive (HT) patients, blood pressure variability (BPV) has been recommended as a remarkable risk factor for adverse cardiovascular outcomes. This study aimed to explore the association between short-term BPV and ascending aortic dilatation (AAD).Methods In this study, a total of 53 HT patients with AAD (aortic size index [ASI] ≥21 mm/m2) and 126 HT patients with a normal ascending aortic diameter (ASI 16.4 had sensitivity of 62% and specificity of 61% (AUC, 0.687; 95% CI, 0.591-0.782; P less then .001).Conclusion Increased short-ter

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