The influence of various treatments on the drainage of continuously made curd

1970 ◽  
Vol 37 (3) ◽  
pp. 417-429 ◽  
Author(s):  
N. J. Berridge ◽  
P. G. Scurlock
Keyword(s):  
Heat Treatment ◽  
Layer Thickness ◽  
Narrow Range ◽  
Pronounced Effect ◽  
Ph Change ◽  
Drainage Rate ◽  
Effects Of Ph ◽  
Expected Increase ◽  
Horizontal Layers

SummaryThe effect of layer thickness and orientation, and of pressure, temperature, and disturbance on the drainage rates of continuously made curd were determined. The effects of heat treatment of the milk and adjustments of its pH were briefly examined. An increase in temperature of the curd caused the expected increase in drainage rate as did also the application of pressure. Vertical layers of curd drained more quickly than almost horizontal layers, and keeping curd in whey retarded its drainage. The effects of pH change over the narrow range of interest (6·1–6·5) were relatively small. Pasteurization of the milk had no effect. Disturbance of the curd had the most pronounced effect in increasing its rate of drainage.

The Synthesis of Kanamycin Analogs I. α-D-Glucopyranosyl Derivatives of Deoxystreptamine

1973 ◽  
Vol 51 (1) ◽  
pp. 53-66 ◽  
Author(s):  
R. U. Lemieux ◽  
T. L. Nagabhushan ◽  
K. J. Clemetson ◽  
L. C. N. Tucker
Keyword(s):  
Conformational Change ◽  
Ph Change ◽  
Synthetic Compounds ◽  
Effects Of Ph ◽  
Derivatives Of

The procedure developed in this laboratory for the synthesis of α-D-glucopyranosides based on the reaction of dimeric tri-O-acetyl-2-deoxy-2-nitroso-α-D-glucopyranosyl chloride with alcohols was employed to synthesize the three α-D-glucopyranosyl deoxystreptamines and 4,6-di-O-α-D-glucopyranosyl deoxystreptamine. Effects of pH change on the n.m.r. spectra of kanamycins A and B and of the above synthetic compounds are interpreted in terms of a conformational change.

The possibility to control the thickness of the oxide layer on the titanium Grade 2 by mechanical activation and heat treatment

2020 ◽  
Vol 2 (100) ◽  
pp. 70-77
Author(s):  
M. Szota ◽  
A. Łukaszewicz ◽  
K. Machnik
Keyword(s):  
Heat Treatment ◽  
Mechanical Activation ◽  
Oxide Layer ◽  
Layer Thickness ◽  
Pure Titanium ◽  
Medical Application ◽  
Oxide Layer Thickness ◽  
Surface Development ◽  
Titanium Grade ◽  
Practical Implications

Purpose: The paper presents the results of microstructure, surface development and thickness of the oxide layer on the pure titanium Grade 2 after mechanical activation and heat treatment (550°C/5h). Design/methodology/approach: Studies show that it is possible to control the thickness of the oxide layer by using different materials to change the roughness of surface - mechanical activation before heat treatment. After mechanical activation and heat treatment, the results of the thickness of the oxide layer as well as a level of surface development were obtained, presented and discussed. Findings: The conducted research have proved that mechanical activation of the surface which cause increase of surface development results in greater thickness of oxide layer which is formed during heat treatment. Nevertheless mechanical activation that results in decrease of surface development, such as polishing, results in decrease of oxide layer thickness. Research limitations/implications: The conducted research have showed up that mechanical activation of the surface which cause increase of surface development results in greater thickness of oxide layer which is formed during heat treatment. Nevertheless, mechanical activation that results in decrease of surface development, such as polishing, results in decrease of oxide layer thickness. Practical implications: are possible using similar method for passivation titanium alloys for medical application. Originality/value: The paper presents the possibility of using mechanical preactivation of surface before heat treatment passivation.

Probing effects of pH change on dynamic response of Claudin-2 mediated adhesion using single molecule force spectroscopy

2008 ◽  
Vol 314 (14) ◽  
pp. 2643-2651 ◽  
Author(s):  
Tong Seng Lim ◽  
Sri Ram Krishna Vedula ◽  
Shi Hui ◽  
P. Jaya Kausalya ◽  
Walter Hunziker ◽  
...  
Keyword(s):  
Dynamic Response ◽  
Single Molecule ◽  
Force Spectroscopy ◽  
Ph Change ◽  
Single Molecule Force Spectroscopy ◽  
Effects Of Ph

Surface Hardening Treatment in Use of CO Gas and Post-Heat Treatment in C.P. Titanium and Titanium Alloys

2006 ◽  
Vol 118 ◽  
pp. 109-114 ◽  
Author(s):  
Y.Z. Kim ◽  
T. Murakami ◽  
Takayuki Narushima ◽  
Yasutaka Iguchi ◽  
Chiaki Ouchi
Keyword(s):  
Heat Treatment ◽  
Titanium Alloys ◽  
Layer Thickness ◽  
Surface Hardening ◽  
Surface Hardness ◽  
Type Alloy ◽  
Post Heat Treatment ◽  
Maximum Surface ◽  
Hardening Treatment ◽  
Co Gas

Surface hardening treatment of titanium materials in use of CO gas was studied including investigation of post heat treatment under vacuum. C.P. titanium, α+β type SP-700 alloy with Ti-4.5%Al-3%V-2%Mo-2%Fe and β type alloy with Ti-15%Mo-5%Zr-3%Al were used. Surface hardening was conducted by heating these materials at 1073K for 21.6ks in Ar-5%CO gas. Subsequently, specimens subjected to surface hardening were heated at 1073k for various time periods under vacuum. While the maximum surface hardness value was the largest in C.P. titanium and the least in SP-700 alloy, hardening layer thickness was the thickest in β type alloy and the thinnest in C.P. titanium. Surface hardening in C.P. titanium was brought about by solid solution hardening due to oxygen and carbon. Enrichment of these elements in the surface layer of both titanium alloys caused continuous variations of the microstructure such as β to α+β, or their volume fractions in the surface hardening layer. Post heat treatment at 1073K increased the maximum surface hardness and hardening layer thickness with an extension of the heating time in C.P. titanium, but the surface maximum hardness decreased continuously in β type titanium alloy. Post heat treatment could remove the thin oxide layer formed by surface hardening treatment.

Effect of pH on flux during ultrafiltration of sweet whey and buttermilk

1995 ◽  
Vol 62 (3) ◽  
pp. 441-449 ◽  
Author(s):  
Harohally G. Ramachandra Rao ◽  
Michael J. Lewis ◽  
Alistair S. Grandison
Keyword(s):  
Concentration Polarization ◽  
Combined Effects ◽  
Ph Change ◽  
Deposit Formation ◽  
Effect Of Ph ◽  
Flux Decline ◽  
Sweet Whey ◽  
Effects Of Ph

SummaryThe flux patterns for sweet whey and buttermilk were strongly influenced by pH. Increasing the pH of buttermilk from 6·6 to 8·0 tended to reduce initial flux values and reduce deposit formation on the membrane as indicated by lower values for the fouling coefficient. Flux was mostly controlled by concentration polarization. Reducing the pH below 6·6 increased the flux but caused more deposit on the membrane as indicated by high fouling coefficient values. Almost the opposite was found for sweet whey. The initial flux increased as pH increased, followed by considerable flux decline, which was linked to greater fouling of the membrane. Reducing the pH reduced the initial flux considerably but also reduced further fouling. These changes are thought to be brought about by the combined effects of pH change on the proteins and minerals, and in particular on calcium.

scholarly journals Modeling Subsurface Drainage in Compacted Cultivated Histosols

2021 ◽  
Vol 2 ◽  
Author(s):  
Cedrick Victoir Guedessou ◽  
Jean Caron ◽  
Jacques Gallichand ◽  
Moranne Béliveau ◽  
Jacynthe Dessureault-Rompré ◽  
...  
Keyword(s):  
Layer Thickness ◽  
Meteorological Data ◽  
Subsurface Drainage ◽  
Efficiency Coefficient ◽  
Matric Potential ◽  
Compact Layer ◽  
Compaction Rate ◽  
Drain Spacing ◽  
Drainage Rate ◽  
Water Percolation

Reclaiming histosols in Montéregie region, Québec, Canada, increases peat decomposition and compaction rate and decreases the effectiveness of subsurface drainage. The objective of this paper was to use HYDRUS-2D to model the behavior of subsurface drainage systems, in order to evaluate the compaction effect on drain depth and spacing, and to determine the compact layer thickness and saturated hydraulic conductivities (Ksat) resulting in an improvement of subsurface drainage]. The drainage model was calibrated [Nash-Sutcliffe efficiency coefficient (NSE) = 0.958, percent bias (PBIAS) = −0.57%] using Ksat, meteorological data, and matric potential (h) data measured on the project site from June 10 to July 19, 2017. The calibrated and validated model was used to analyze the variation of h values (Δh in cm d−1) as a function of drain spacing (2–7 m) and drain depth (1 and 1.2 m) and to identify the response surface of Δh to various compact layer thickness and Ksat combinations. The results showed that Δh was on average 58% greater below the compact layer than above it and that reducing drain spacing or increasing drain depth does not improve the drainage rate. The analysis of the compact layer thickness and Ksat effect on Δh showed that for a Δh of 40 cm d−1, Ksat actual values in the two uppermost layers should be multiplied by 50 for compact layer thickness varying from 12 to 35 cm. Water percolation in the soil is reduced by the compact layer. Soil management methods for improving Ksat should therefore be better than deepening the drains or and reducing the spacing.

scholarly journals Bacteria and Mold Spore Heat Resistance in Guava Juice and Its Control by pH and Sodium Benzoate

2021 ◽  
Vol 2021 ◽  
pp. 1-7
Author(s):  
Evelyn ◽  
Chairul
Keyword(s):  
Sodium Benzoate ◽  
Thermal Inactivation ◽  
Resistant Bacteria ◽  
Inactivation Kinetics ◽  
Ph Change ◽  
Talaromyces Flavus ◽  
Effects Of Ph ◽  
Mold Spore ◽  
Influence Of Ph ◽  
Kinetics Of

Heat-resistant bacteria and molds can survive the pasteurization conditions used in high-acid fruit juices. The objective of this study was to evaluate the log reductions and thermal inactivation kinetics of spores of Bacillus subtilis bacteria and ascospores of Talaromyces flavus and Eupenicillium javanicum molds under influence of pH and sodium benzoate preservative. The spores were suspended in guava juice, processed at 90-100°C for B. subtilis and at 80-90°C for T. flavus and E. javanicum, and decimal reduction ( D ) values were estimated from the log survivor curves. Next, the effects of pH change (3.5-4.5) and 0.015% sodium benzoate addition on the D values of spores were investigated. Lower D values were obtained at higher temperatures ( D 100 ° C value of 2.32 min vs. D 90 ° C value of 15.33 min for B. subtilis, D 90 ° C value of 2.96 min vs. D 80 ° C value of 59.52 min for T. flavus, and D 90 ° C value of 1.58 min vs. D 80 ° C value of 21.32 min for E. javanicum). The D values decreased further (to 1.8 min at 100°C for B. subtilis, to 2.33 min at 90°C for T. flavus, and to 1.49 min at 90°C for E. javanicum) when the pH of guava juice was decreased from 4.1 to 3.5. Inclusion of sodium benzoate in pH 3.5 juice enhanced the thermal inactivation of spores ( D 100 ° C value decreased to 1.4 min for B. subtilis, to 1.98 min for T. flavus, and to 1.34 min for E. javanicum). To conclude, the combination of low pH and sodium benzoate provided the best method for spore inactivation, which could enhance food safety and extend food’s shelf life.

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