Sonication treatment of pomegranate juice containing Saccharomyces cerevisiae and Byssochlamys fulva: Thermodynamic and predictive modeling after treatment and during shelf life

2021 ◽  
pp. 108201322110094
Author(s):  
Seyed Mohammad Bagher Hashemi ◽  
Reza Roohi
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Shelf Life ◽  
Predictive Modeling ◽  
Pomegranate Juice ◽  
Entropy Formula ◽  
Sonication Treatment ◽  
Different Temperatures ◽  
Energy Formula ◽  
Byssochlamys Fulva ◽  
Good Agreement

The effect of ultrasound treatment (100 W, 30 kHz; 50 and 100% amplitudes) on inactivation of Saccharomyces cerevisiae and Byssochlamys fulva in pomegranate juice and shelf life of the juice during storage at different temperatures (5, 15 and 30 °C) for 30 days was modeled using predictive and thermodynamics models. The Baranyi and square root type models were implemented to determine the growth rate of microorganisms. It was predicted that the minimum growth temperature ( Tmin) of B. fulva increased by increasing sonication amplitude, however, the Tmin of S. cerevisiae was not function of sonication amplitude. The predicted shelf life was shown to be in good agreement with the measured sensorial shelf life. Increasing the temperature from 5 to 35 °C, reduced the shelf life from 17.5 to 3.5 days for B. fulva and from 15 to 5 days for S. cerevisiae. Moreover, for B. fulva, the activation energy ( Ea) decreased from 43.4 to 27.5 kJ/mol by increasing the amplitude, while no significant change was observed for S. cerevisiae. Besides, thermodynamics properties of the shelf life such as enthalpy ([Formula: see text]), entropy ([Formula: see text]) and Gibbs free energy ([Formula: see text] were proven to be suitable measures to determine the microbial spoilage reaction.

scholarly journals Experimental and Numerical Buckling Analyses of Laminated Composite Plates under Temperature Effects

2010 ◽  
Vol 19 (4) ◽  
pp. 096369351001900 ◽  
Author(s):  
Emin Ergun
Keyword(s):  
Composite Plate ◽  
Numerical Solutions ◽  
Laminated Composite ◽  
Composite Plates ◽  
Buckling Load ◽  
Fibre Reinforcement ◽  
Stacking Sequence ◽  
Laminated Composite Plates ◽  
Different Temperatures ◽  
Good Agreement

The aim of this study is to investigate, experimentally and numerically, the change of critical buckling load in composite plates with different ply numbers, orientation angles, stacking sequences and boundary conditions as a function of temperature. Buckling specimens have been removed from the composite plate with glass-fibre reinforcement at [0°]i and [45°]i (i= number of ply). First, the mechanical properties of the composite material were determined at different temperatures, and after that, buckling experiments were done for those temperatures. Then, numerical solutions were obtained by modelling the specimens used in the experiment in the Ansys10 finite elements package software. The experimental and numerical results are in very good agreement with each other. It was found that the values of the buckling load at [0°] on the composite plates are higher than those of other angles. Besides, symmetrical and anti-symmetrical conditions were examined to see the effect of the stacking sequence on buckling and only numerical solutions were obtained. It is seen that the buckling load reaches the highest value when it is symmetrical in the cross-ply stacking sequence and it is anti-symmetrical in the angle-ply stacking sequence.

Temperature Dependence of Hole Impact Ionization Coefficient in 4H-SiC Photodiodes

2009 ◽  
Vol 615-617 ◽  
pp. 311-314 ◽  
Author(s):  
W.S. Loh ◽  
J.P.R. David ◽  
B.K. Ng ◽  
Stanislav I. Soloviev ◽  
Peter M. Sandvik ◽  
...  
Keyword(s):  
Phonon Scattering ◽  
Impact Ionization ◽  
Positive Temperature Coefficient ◽  
Positive Temperature ◽  
Different Temperatures ◽  
Ionization Coefficients ◽  
Increasing Temperature ◽  
The Impact ◽  
Good Agreement ◽  
Ionization Rates

Hole initiated multiplication characteristics of 4H-SiC Separate Absorption and Multiplication Avalanche Photodiodes (SAM-APDs) with a n- multiplication layer of 2.7 µm were obtained using 325nm excitation at temperatures ranging from 300 to 450K. The breakdown voltages increased by 200mV/K over the investigated temperature range, which indicates a positive temperature coefficient. Local ionization coefficients, including the extracted temperature dependencies, were derived in the form of the Chynoweth expression and were used to predict the hole multiplication characteristics at different temperatures. Good agreement was obtained between the measured and the modeled multiplication using these ionization coefficients. The impact ionization coefficients decreased with increasing temperature, corresponding to an increase in breakdown voltage. This result agrees well with the multiplication characteristics and can be attributed to phonon scattering enhanced carrier cooling which has suppressed the ionization process at high temperatures. Hence, a much higher electric field is required to achieve the same ionization rates.

scholarly journals Effect of Humidity-Controlled Dehydration on Microbial Growth and Quality Characteristics of Fresh Wet Noodles

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 844
Author(s):  
Jun-Jie Xing ◽  
Dong-Hui Jiang ◽  
Zhen Yang ◽  
Xiao-Na Guo ◽  
Ke-Xue Zhu
Keyword(s):  
Shelf Life ◽  
Microbial Growth ◽  
Treatment Time ◽  
Positive Influence ◽  
Quality Characteristics ◽  
Plate Count ◽  
Cooking Properties ◽  
Total Plate Count ◽  
Different Temperatures

Humidity-controlled dehydration (HCD) was innovatively applied in this paper to control the growth of microorganisms in fresh wet noodles (FWN). Effects of HCD treatment with different temperatures (40, 60 or 80 °C), relative humidity (RH, 50%, 70% or 90%) and treatment time (5–32 min) on the total plate count (TPC), the shelf-life, and qualities of FWN were investigated. The results showed that HCD reduced the initial microbial load on the fresh noodles and extended the shelf-life up to 14–15 days under refrigeration temperature (10 °C). A 1.39 log10 CFU/g reduction for the initial TPC was achieved after HCD treatment at the temperature of 60 °C and RH of 90%. HCD with higher RH had a more positive influence on quality improvement. The L* values, the apparent stickiness, and the cooking properties of the noodle body were improved by HCD while good sensory and texture quality of noodles were still maintained after the dehydration process.

Copper macrocyclic complex with trans-di[benzo]-porphyrazine and two oxo ligands: DFT quantum-chemical design

2021 ◽  
pp. A-F
Author(s):  
Oleg V. Mikhailov ◽  
Denis V. Chachkov
Keyword(s):  
Quantum Chemical ◽  
Structural Parameters ◽  
Dft Method ◽  
Nbo Analysis ◽  
Macrocyclic Complex ◽  
Chemical Calculation ◽  
Entropy Formula ◽  
Energy Formula ◽  
Thermodynamic Parameters Of Formation ◽  
Benzo Derivative

Based on the results of a quantum chemical calculation using the DFT method in the OPBE/TZVP and B3PW91/TZVP, the possibility of the existence of a copper heteroligand complex with trans-di[benzo]derivative of 3,7,11,15-tetraazaporphine (trans-di[benzo]porphyrazine) and two oxygen (O[Formula: see text] ions that is still unknown for this element was shown. In addition, the data on the structural parameters, the multiplicity of the ground state, NBO analysis and standard thermodynamic parameters of formation (standard enthalpy [Formula: see text], entropy [Formula: see text] and Gibbs’s energy [Formula: see text] for this complex are presented.

scholarly journals Shelf Life Studies of Three Wasabi Flavoured Sauces

1970 ◽  
Vol 44 (2) ◽  
pp. 147-156
Author(s):  
Tamanna Sultana ◽  
GP Savage ◽  
NG Porter ◽  
DL McNeil ◽  
JR Sedcole
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Initial Level ◽  
Tomato Sauce ◽  
Wasabia Japonica ◽  
Different Temperatures ◽  
Small Change ◽  
Shelf Life Studies ◽  
The Stability ◽  
Storage Temperatures

Isothiocyanates (ITCs) contained in purees extracted from wasabi (Wasabia japonica (Miq) Matsum) can be used to manufacture a range of interesting spicy foods. In New Zealand, local manufacturers are showing interest in producing various forms of processed wasabi based sauces. However, isothiocyanates have been shown to degrade quickly in some situations. Therefore, in this study, the stability of allyl ITC was investigated in three wasabi flavoured products stored at four different temperatures (4, 10, 20 and 30°C) for 22 weeks. Two creamy (mayonnaise and tartare) sauces and a non-creamy sauce were prepared from an original recipe and flavoured with a known volume of "wasabi oil". Two types of pouches (clear and metallic plastic) were used to store each product and allyl ITC content was measured in the stored sauces at two week intervals. The initial level of allyl ITC found in mayonnaise, tartare and smoky tomato sauces were 415.3, 411.4 and 144.7 mg/ kg respectively, prior to storage. Temperature showed a strong influence in reducing allyl ITC (P=0.005 to <0.001) but no significant effect was identified for the two types of packets used. The non-creamy smoky tomato sauce was very unstable at 10°C or higher temperatures and the allyl ITC contents reduced rapidly with increasing storage temperatures. For instance, at 30°C, a 66% loss occurred by week 2 and a 90% loss occurred by week 6 in the smoky tomato sauce. However, mayonnaise and tartare sauces had a shelf life of 8 to 9 weeks with only a marginal reduction in allyl ITC (2% overall) at all the stored temperatures (4-30°C). These creamy sauces were characterized by a sudden fall in 10 weeks ending in a 69-70% loss of allyl ITC at 22 weeks. No microbial growth occurred in any of the sauces stored at any of the temperatures during the course of this storage experiment though very small change of colour was noticed for the sauces when stored at 30°C. Keywords: Bangladesh J. Sci. Ind. Res. 44(2), 147-156, 2009DOI: 10.3329/bjsir.v44i2.3665Bangladesh J. Sci. Ind. Res. 44(2), 147-156, 2009

Rheological Properties of Tomato Concentrate

2008 ◽  
Vol 4 (7) ◽  
Author(s):  
Manish Dak ◽  
Radha Charan Verma ◽  
S N A Jaaffrey
Keyword(s):  
Rheological Properties ◽  
Absolute Temperature ◽  
Power Law Model ◽  
Arrhenius Model ◽  
Rotational Viscometer ◽  
Consistency Coefficient ◽  
Flow Behaviour Index ◽  
Different Temperatures ◽  
Wide Gap ◽  
Good Agreement

Rheological properties of tomato concentrate were evaluated using a wide-gap rotational viscometer (Brookfield Engineering Laboratories: Model LVDV-II) at different temperatures of 20, 30, 40, 50, and 60oC, at concentration of 18, 12.18 and 8.04 % total solids, and at appropriate shear rate(1-100 RPM). The power law model was fitted to the experimental results. The values of flow behaviour index (n) were found less than unity (0.23 to 0.82) at all the temperature and the concentration indicating shear-thinning (pseudoplasticity) behaviour of the concentrate. The correlation between the observed consistency coefficient ranging from 0.09 to 65.87 Pa.sn and the inverse absolute temperature has been exhibited by Arrhenius model. Consistency coefficient increased exponentially with increase in the concentration. Statistical model was used for prediction of the consistency coefficient as a function of temperature and concentration which showed a good agreement (r2=0.99) between experimental and theoretical values. The magnitude of activation energy were found to be in the range of 8.6 to 14.08 kJ/mol.K.

scholarly journals Quality and shelf life of packaged fresh sliced mushrooms stored at two different temperatures

2008 ◽  
Vol 15 (4) ◽  
pp. 414 ◽  
Author(s):  
E. GONZÁLEZ-FANDOS ◽  
A. SIMON JIMENES ◽  
V. TOBAR PARDO
Keyword(s):  
Carbon Dioxide ◽  
Shelf Life ◽  
Agaricus Bisporus ◽  
Microbiological Quality ◽  
Air Atmosphere ◽  
Pvc Film ◽  
Different Temperatures ◽  
Aerobic And Anaerobic ◽  
Quality And Shelf Life

The sensory and microbiological quality of sliced mushrooms (Agaricus bisporus L.) packaged in films of perforated and non-perforated PVC and stored at 3 and 9ºC, was studied. The carbon dioxide and oxygen content inside the packages, colour, weight loss, sensory attributes, mesophiles, Pseudomonas, Enterobacteriaceae, aerobic and anaerobic spore formers were determined. The atmosphere generated with the perforated PVC film was similar to that of air atmosphere at 3 or 9ºC. T.he non-perforated PVC film generated inside the packages CO2 : O2 concentrations of 3.4% : 8.1% at 3ºC and CO2 : O2 concentrations of 4.5% : 0.15% at 9ºC. Browning of mushrooms was lower at 3 than at 9ºC. The quality of sliced mushrooms packaged in perforated PVC and stored at 3ºC was adequate after 9 days. However, at 9ºC, the slice deformation and brown blotches incidence were severe after 9 days. The atmosphere generated with non-perforated PVC inhibited aerobic microorganism growth compared to mushrooms packaged in perforated PVC. At 3ºC, the shelf life of mushrooms packaged in non perforated PVC was around 13 days. However, the extremely low O2 atmospheres generated at 9ºC was accompanied by off-odours and growth of anaerobic spore formers, although the appearance of sliced mushrooms was acceptable.;

scholarly journals Зависимость поверхностной энергии от температуры и давления для макро- и нанокристалла

2021 ◽  
Vol 63 (9) ◽  
pp. 1415
Author(s):  
М.Н. Магомедов
Keyword(s):  
High Pressures ◽  
Interatomic Potential ◽  
Nanocrystal Size ◽  
Surface Shape ◽  
Thermoelastic Properties ◽  
Specific Surface Energy ◽  
Lennard Jones ◽  
Different Temperatures ◽  
Derivatives Of ◽  
Good Agreement

Based on the RP-model of a nanocrystal, an analytical method is developed for calculating the specific surface energy (), isochoric and isobaric derivatives of the  function with respect to temperature, and isothermal derivatives of the  function with respect to pressure and density. It is shown that the method is applicable for both macro-and nanocrystals with a given number of atoms and a certain surface shape. To implement this method, the parameters of the Mie–Lennard-Jones paired interatomic potential were determined in a self-consistent way based on the thermoelastic properties of the crystal. The method was tested on macrocrystals of 15 single-component substances: for 8-FCC crystals (Cu, Ag, Au, Al, Ni, Rh, Pd, Pt) and for 7-BCC crystals (Fe, V, Nb, Ta, Cr, Mo, W). The calculations were made at different temperatures and showed good agreement with the experimental data. Using the example of FCC-Rh, the change in surface properties with a decrease of the nanocrystal size along the isotherms of 10, 300, 2000 K is studied. It is shown that at high pressures and low temperatures, there is a region where the  function increases at an isomorphic-isothermal-isobaric decrease in the nanocrystal size. As the temperature increases, this area disappears.

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