QR code transforms the way retailers offer their shopping experiences in the current context. In response, various retailers adopted innovative approaches such as QR code-based applications to attract their consumers. A QR code-based virtual supermarket refers to a space where goods or services are traded in a virtual space using a smart app-based QR code. To fully understand the opportunities of this type of supermarket applying QR-code technology, initial research is required to assess consumers’ use intention. This study has examined the antecedents of the adoption of QR code-based virtual supermarket among Vietnam consumers using the expanded Technology Acceptance Model (TAM) and explored the moderating effect of perceived risk on the relationship between attitude and consumers’ intention to use QR code-based virtual supermarket. A questionnaire was used to collect data from a sample of 335 consumers in Vietnam. The findings revealed that the antecedents are effective in predicting consumers’ attitudes and intentions toward QR code-based virtual supermarket adoption. The results showed the negative moderation effects of perceived risk for the effect of attitude on consumers intention. In addition, practical implications are supported for the application of new shopping technology and are likely to stimulate further research in the area of virtual supermarket shopping.

This research investigates the effects of drying on some selected vegetables, which are Telfaria occidentalis, Amaranthu scruentus, Talinum triangulare, and Crussocephalum biafrae. These vegetables were collected fresh, sliced into smaller sizes of 0.5 cm, and dried in a convective dryer at varying temperatures of 60.0 °C, 70.0 °C and 80.0 °C respectively, for a regulated fan speed of 1.50 ms‒1, 3.00 ms‒1 and 6.00 ms‒1, and for a drying period of 6 hours. It was discovered that the drying rate for fresh samples was 4.560 gmin‒1 for Talinum triangulare, 4.390 gmin‒1for Amaranthu scruentus, 4.580 gmin‒1 for Talinum triangulare, and 4.640 gmin‒1 for Crussocephalum biafrae at different controlled fan speeds and regulated temperatures when the mass of the vegetable samples at each drying time was compared to the mass of the final samples dried for 6 hours. The samples are considered completely dried when the drying time reaches a certain point, as indicated by the drying rate and moisture contents tending to zero. According to drying kinetics, the rate of moisture loss was extremely high during the first two hours of drying and then steadily decreased during the remaining drying duration. The rate at which moisture was removed from the vegetable samples after the drying process at varying regulated temperatures was noted to be in this trend: 80.0 °C > 70.0 °C > 60.0 °C and 6.0 ms‒1 > 3.0 ms‒1 > 1.5 ms‒1 for regulated fan speed. It can be stated here that the moisture contents has significant effects on the drying rate of the samples of vegetables investigated because the drying rate decreases as the regulated temperatures increase and the moisture contents decrease. The present investigation is useful in the agricultural engineering and food engineering industries.

The major objective of this research paper is to assess the management effectiveness of Sheikh Badin National Park District Dera Ismail Khan Khyber Pakhtunkhwa, Pakistan with respect to tourist’s satisfaction. A sample size of 389 respondents (local community, wildlife staff, tourists) were selected through simple random sampling to conclude respondents’ attitude towards phenomenon investigated through three-level Likert scale as a measurement tool. Association between a dependent variable (management effectiveness) was assessed on the independent variables (tourist satisfaction) through a chi-square test. Association of management effectiveness was highly significant with tourists satisfaction from promos of park (p = 0.000), access to information (p = 0.000), roads network (p = 0.000), residential facilities (p = 0.000), trained guides (p = 0.000), safety from crimes and criminals (p = 0.000), provision of health and security services (p = 0.000), overall satisfaction of tourists (p = 0.000), recommendation of SBNP to other tourists (p = 0.000) and revisit intentions of tourists (p = 0.000). Improvement in security measures, better advertisement and improvement in park infrastructure were major recommendations considering the study.

There are diverse effects in consequence of exposure to radiofrequency electromagnetic fields (RF-EMF). The interactions of fields and the exposed body tissues are related to the nature of exposure, tissue comportment, field strength and signal frequency. These interactions can crop different effects.

Broccoli has been consumed around the world in various ways; either raw, blanched, frozen, dehydrated or fermented; however, functional foods and nutraceuticals are currently being designed and marketed from broccoli, through the extraction of compounds such as sulforaphane, which according to several studies and depending on its bioavailability has a protective effect on some types of cancer. Likewise, several food technologies are reported to seek to offer innovative foods to increasingly careful and critical consumers, ensuring that they retain their nutritional and sensory attributes even after processing and that they are also safe. In this sense, studies on the effect of processing on compounds of interest to health are of great relevance. Therefore, this article presents an overview on the study of traditionally consumed broccoli and the design of new products from the use of agro-industrial residues that, due to their high content of fiber and fitochemical compounds, can benefit the quality of life of the human population.

An investigation is conducted into how radiation affects the non-Newtonian second-grade fluid in double-diffusive convection over a stretching sheet. When fluid is flowing through a porous material, the Lorentz force and viscous dissipation are also taken into account. The flow equations are coupled partial differential equations that can be solved by MATLAB’s built-in bvp4c algorithm after being transformed into ODEs using appropriate similarity transformations. Utilizing graphs and tables, the impact of a flow parameter on a fluid is displayed. On velocity, temperature, and concentration profiles, the effects of the magnetic field, Eckert number, and Schmidt number have been visually represented. Calculate their inaccuracy by comparing the Nusselt number and Sherwood number values to those from earlier investigations.