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Browsing by Issue Date, starting with "2025-01-01"

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  • Product ideation in the age of artificial intelligence: insights on design process through shape coding social robots
    Publication . Chakraborty, Shujoy; Loyens, Dirk; Aston, Jeremy
    This research explores the impact of generative artificial intelligence (GenAI) on ideation and concept design of social robots capable of undertaking sustained long-duration human–robot interaction. The work reported here was developed between 2021 and 2024 through classroom teaching executed in four editions of 3-day project workshops involving 36 product design master students producing 27 concept design proposals in a European Higher Education Institute (HEI). The first two workshop editions used only classical methods utilising semantic moodboarding, sketching, virtual 3D modelling, and rendering. The last two editions employed mixed methods blending classical methods with computational methods using text-to-image and sketch-to-image GenAI tools, like Midjourney, DALL-E, and Vizcom. The findings suggest that using mixed methods, which co-creates by combining organic and synthetic creativity, enhances the concepts’ numeric quantity, although the concepts’ creative quality remains questionable. The advantage of the computationally enhanced mixed methods over the traditional classical methods is the greater potential to overcome creative blockages in novice designers with weak ideation skills. Increasing the volume of concept exploration increases the serendipitous probability of arriving at successful outcomes. This research is a case study of GenAI implementation in classroom teaching, highlighting its benefits and limitations for design courses in HEIs.
    2025-01-01Journal article Open access Show more
  • Evaluation of the potential of annatto seed powder to reduce the formation of heterocyclic amines in charcoal-grilled and pan-fried beef patties
    Publication . Gonçalves, Thaís de Moura Neves; Braga, Anna Rafaela Cavalcante; Pinto, Edgar; Viegas, Olga; Mesquita, Leonardo M. de Souza; Ferreira, Isabel Maria Pinto Leite Viegas Oliveira; García-Jares, Carmen; De Rosso, Veridiana Vera; Domene, Semíramis Martins Álvares; Pinto, Edgar
    Various strategies are being explored to reduce the formation of undesirable compounds during the thermal processing of foods. This study investigates the impact of incorporating annatto seed powder (Bixa orellana L.) into beef patties to reduce the formation of heterocyclic amines (HAs) during charcoal-grilling and pan-frying. A three-level full factorial design was used to assess the effect of both annatto seed powder concentration and cooking times on HAs formation. The results showed that HA formation increased with longer cooking times and decreased with higher concentrations of annatto seed powder. A significant reduction in HA content was observed in both charcoal-grilled and pan-fried beef patties when annatto seed powder was added, with a particularly notable 91 % reduction at the 1 % addition level. These findings demonstrate that the addition of annatto seed powder is a highly effective strategy for reducing HA formation in beef patties. Chemical compounds studied in this article: 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) (PubChem CID: 62275); 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx) (PubChem CID: 104739); 2amino-3,7,8-trimethylimidazo[4,5-f]quinoxaline (7,8-DiMeIQx) (PubChem CID: 104855); 2-amino-1-methyl-6phenylimidazo[4,5-b]pyridine (PhIP) (PubChem CID: 1530); 3-amino-1,4-dimethyl-5H-pyrido[4,3-b]indole (TrpP-1) (PubChem CID: 5284474); 3-amino-1-methyl-5H-pyrido[4,3-b]indole (Trp-P-2) (PubChem CID: 5284476); 2-amino-9H-pyrido[2,3-b]indole (A α (MeA α C) (PubChem CID: 62805); 2-amino-3-methyl-9H-pyrido[2,3-b]indole C) (PubChem CID: 62244); Bixin (PubChem CID: 5281226).
    2025-01-01Research article Open access Show more