Influence of Freeze-Drying Modes on the Quality of Live Plague Vaccine

2019 ◽  
Vol 35 (4) ◽  
pp. 73-78
Author(s):  
S.E. Gostischeva ◽  
D.V. Rostovtseva ◽  
G.F. Ivanova ◽  
A.V. Kostrominov ◽  
M.V. Pilipenko
Keyword(s):  
Heating Rate ◽  
Freeze Drying ◽  
Eutectic Point ◽  
Freezing Temperature ◽  
Freezing Time ◽  
Residual Moisture ◽  
High Viability ◽  
Plague Vaccine ◽  
Selection Of

The optimization of the drying schedule has been carried out to improve the quality indicators of the live plague vaccine. Based on the data obtained on the eutectic point of the vaccine suspension, the freezing temperature and freezing time were set to -50 °С and 6-7 h, respectively. A pressure of 40 mTorr over the surface of the drying suspension and 20 mTorr during the desorption were shown to be the best conditions for sublimation. The drying tests with different options for the shelf heating rate, vacuum depth and duration of intermediate temperature indicators were carried out to develop the improved freeze-drying mode providing the selection of the most adapted bacteria. A vaccine lyophilized under the developed conditions has low residual moisture (up to 2%) and high viability index that persists over the whole shelf life. lyophilization, sublimation, eutectic, live plague vaccine, residual moisture, viability

scholarly journals Effect of the Freeze-Drying Process on the Physicochemical and Microbiological Properties of Mexican Kefir Grains

Processes ◽  
2019 ◽  
Vol 7 (3) ◽  
pp. 127 ◽  
Author(s):  
Alicia Conde-Islas ◽  
Maribel Jiménez-Fernández ◽  
Denis Cantú-Lozano ◽  
Galo Urrea-García ◽  
Guadalupe Luna-Solano
Keyword(s):  
Moisture Content ◽  
Water Activity ◽  
Freeze Drying ◽  
Survival Rates ◽  
Freezing Temperature ◽  
Freezing Time ◽  
Residual Moisture Content ◽  
Drying Process ◽  
Residual Moisture ◽  
Kefir Grains

The purpose of this study was to investigate how the properties of Mexican kefir grains (MKG) are affected by the operating parameters used in the freeze-drying process. The factors investigated were the freezing time (3–9 h), freezing temperature (−20 to −80 °C), pressure (0.2–0.8 mbar), and lyophilization time (5–20 h). The maximum range of change and one-way analysis of variance showed that lyophilization time and freezing time significant affects (p < 0.05) the response variables, residual moisture content and water activity, and pressure had a significant effect on the color difference and survival rate of probiotic microorganisms. The best drying conditions were a freezing time of 3 h, a freezing temperature of −20 °C, a pressure of 0.6 mbar, and a lyophilization time of 15 h. Under these conditions, we obtained a product with residual moisture content below 6%, water activity below 0.2, and survival rates above 8.5 log cfu per gram of lactic acid bacteria and above 8.6 log for yeast.

scholarly journals Evaluation of freeze-drying conditions on the process kinetics and physicochemical properties of purple shallot

Food Research ◽  
2020 ◽  
Vol 4 (5) ◽  
pp. 1630-1636
Author(s):  
N.M. Thuy ◽  
N.T.M. Tuyen ◽  
N.V. Thanh ◽  
N.V. Tai
Keyword(s):  
Moisture Content ◽  
Freeze Drying ◽  
Chemical Properties ◽  
Sample Pretreatment ◽  
Freezing Temperature ◽  
Moisture Diffusivity ◽  
Freezing Time ◽  
Freeze Dried ◽  
Thin Layer Drying ◽  
Drying Conditions

Purple shallot is an important vegetable crop in Vietnam and throughout the world. Its storage is difficult hence, it is dehydrated for value addition. Freeze drying is one of the options for dehydration of purple shallot. There are two main stages (freezing and drying) in the complete freeze-drying process after sample pretreatment. In this study, the sample was frozen at different temperatures and times (-20 to -60oC and 5 to 9 hrs, respectively). Controlling the selected temperature (from the second stage) and pressure 0.001 mbar, eight thin layer drying models were fitted to the experimental moisture content. The physical and chemical properties and antioxidant capacity of freeze-dried purple shallot were evaluated. The obtained results showed that the TPC values and DPPH% almost increased as the freezing time increased at the same freezing temperature. The best drying conditions were found at a freezing time of 7 hrs, freezing temperature of -60oC, a pressure of 0.001 mbar, and a lyophilization time of 12 hrs. Under these conditions, the moisture content, TPC and DPPH% of the final product were 1.56%, 16.95 mg GAE/g and 65.67%, respectively. Among the models proposed, Page's model gave a better fit for the freeze-drying condition used. In freeze-drying, effective moisture diffusivity was estimated to be 5.68×10-7 m 2 /s within the conditions studied.

scholarly journals Hygienic-sanitary quality and effect of freezing time and temperature on total antioxidant capacity of human milk

2020 ◽  
Vol 23 ◽  
Author(s):  
Lilian Maria Peixoto Lopes ◽  
Jaísa Oliveira Chaves ◽  
Luciana Rodrigues da Cunha ◽  
Maria Cristina Passos ◽  
Camila Carvalho Menezes
Keyword(s):  
Human Milk ◽  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Storage Temperature ◽  
Freezing Temperature ◽  
Storage Conditions ◽  
Freezing Time ◽  
Total Antioxidant ◽  
Functional Components

Abstract Knowledge of the hygienic-sanitary quality of raw human milk helps to establish the best storage conditions for the preservation of its nutritional and functional components. Therefore, this study aimed to evaluate the hygienic-sanitary quality of human milk extracted at the mothers’ homes, and to analyze the effect of freezing time and temperature on the milk’s total antioxidant capacity. Milk of five mothers was evaluated individually for Staphylococcus aureus, total aerobic mesophilic counts, mold and yeasts, total and thermotolerant coliforms. The milk pool was stored at -8 °C, -18 °C and -40 °C for 2, 4, 8 and 15 days and analyzed for the total antioxidant capacity by the 2,2-diphenyl-1-picrylhydrazyl free radical and 2,2-azino 3-ethylbenzothiazoline-6-sulfonic acid scavenging methods. The microbiological analyses of the raw human milk samples indicated counts of all the studied microorganisms above the safe limits. Related to the effect of freezing time and temperature on total antioxidant capacity, it was concluded that, regardless of the freezing temperature, a significant reduction occurred on total antioxidant capacity over time and that the lower the storage temperature, the greater its total antioxidant activity.

scholarly journals Optimized Fermentation and Freezing Conditions for Ready-to-Proof and Ready-to-Bake Frozen Dough of Sweet Bread

2021 ◽  
Vol 11 (17) ◽  
pp. 7904
Author(s):  
Yuxia Zhao ◽  
Meera Kweon
Keyword(s):  
Freezing Temperature ◽  
Processing Conditions ◽  
Freezing Time ◽  
Fermentation Time ◽  
Frozen Dough ◽  
Response Method ◽  
Quadratic Models ◽  
Processing Factors ◽  
Central Composite

The processing conditions for ready-to-proof (RTP) and ready-to-bake (RTB) frozen sweet bread doughs were optimized using response surface methodology. A central composite design determined four factors and the tested range for each factor: a first fermentation time of 15~45 min, a second fermentation time of 30~90 min, a freezing temperature of −45~−25 °C, and a freezing time of 30~90 min. Sweet bread produced with these doughs was evaluated by bread weight, moisture content, crust color, height, volume, and firmness. Both the RTP and RTB doughs resulted in equal bread volume and height to the fresh dough, indicating excellent frozen stability. The first and second fermentation times were the significant processing factors for the RTP and RTB doughs influencing representative bread quality attributes based on quadratic models and ANOVA. Fermentation steps appeared to more significantly contribute to the quality of sweet bread made of frozen dough than freezing steps. The optimized RTP and RTB sweet bread dough processing conditions were the long first and second fermentation times for the dough based on a multiple response method and desirability. The optimum processing conditions for the RTP and RTB doughs were 44.7 min for the first fermentation time, 86.3 min for the second fermentation time, a −32.8 °C freezing temperature, and an 85.5 min freezing time.

ON THE EXPERT’S RIGHT TO BE PRESENT AT LEGAL PROCEEDINGS

2016 ◽  
Vol 15 ◽  
pp. 163-171
Author(s):  
M. G. Shcherbakovskiy
Keyword(s):  
Initial Data ◽  
Legal Proceedings ◽  
Reliable Assessment ◽  
Data Acquiring ◽  
Selection Of

The article discusses the reasonsfor an expert to participate in legal proceedings. The gnoseological reason for that consists of the bad quality of materials subject to examination that renders the examination either completely impossible or compromises objective, reasoned and reliable assessment of the findings. The procedural reason consists ofa proscription for an expert to collect evidence himself or herself. The author investigates into the ways of how an expert can participate in legal proceedings. If the defense invites an expert to participate in the proceedings, then it is recommended that his or her involvement should be in the presence of attesting witnesses and recorded in the protocol. In the course of the legal proceedings an expert has the following tasks: adding initial data, acquiring new initial data, understanding the situation of the incident, acquiring new objects to be studied, including samples for examination. An expert’s participation in legal proceedings differs from the participation of a specialist or an examination on the scene of the incident. The author describes the tasks that an expert solves in the course of legal proceedings, the peculiarities ofan investigation experiment practices, the selection of samples for an examination, inspection, interrogation.

Implementasi Voip Server Berbasis IPV6 Dengan Raspberry PI

2019 ◽  
Vol 9 (01) ◽  
pp. 47-54
Author(s):  
Rabbai San Arif ◽  
Yuli Fitrisia ◽  
Agus Urip Ari Wibowo
Keyword(s):  
Internet Protocol ◽  
Wireless Transmission ◽  
Raspberry Pi ◽  
Test Results ◽  
Average Delay ◽  
Ipv6 Network ◽  
Ip Network ◽  
Selection Of ◽  
Better Than

Voice over Internet Protocol (VoIP) is a telecommunications technology that is able to pass the communication service in Internet Protocol networks so as to allow communicating between users in an IP network. However VoIP technology still has weakness in the Quality of Service (QoS). VOPI weaknesses is affected by the selection of the physical servers used. In this research, VoIP is configured on Linux operating system with Asterisk as VoIP application server and integrated on a Raspberry Pi by using wired and wireless network as the transmission medium. Because of depletion of IPv4 capacity that can be used on the network, it needs to be applied to VoIP system using the IPv6 network protocol with supports devices. The test results by using a wired transmission medium that has obtained are the average delay is 117.851 ms, jitter is 5.796 ms, packet loss is 0.38%, throughput is 962.861 kbps, 8.33% of CPU usage and 59.33% of memory usage. The analysis shows that the wired transmission media is better than the wireless transmission media and wireless-wired.

DESIGN, SIMULATION AND IMPLEMENTATION MONITORING SYSTEM FOR SYSTEM CONTROL C4 FEEDING PUMP FOR FEED VAPORIZATION IN THE BUTADIENE PLANT

2020 ◽  
Vol 1 (1) ◽  
pp. 31-35
Author(s):  
Fahmi Yunistyawan ◽  
Yunistyawan J Berchmans ◽  
Gembong Baskoro
Keyword(s):  
Motor Control ◽  
Control System ◽  
Field Operator ◽  
System Control ◽  
Variable Speed ◽  
Variable Speed Drive ◽  
Software And Hardware ◽  
Discharge Pressure ◽  
Selection Of

This study implements the auto start control system on an electric motor 3 phase C4Feeding pump when the discharge pressure is low-low (4.3 kg /cm²). The C4 feeding pumpmotor was initially manually operated from the local control station, this was very ineffectiveand inefficient because it still relied on the field operator to operate the pump motor and whenthe plant was in normal operating it is very risk if the field operator late to operate motor then itwill impact to quality of the product, and if the delay time to operate motor is too long then planthave to shut down, therefore improvement is needed in the C4 feeding pump motor controlsystem. In this paper, various types of 3-phase motor control are explained which allow it to beapplied to the C4 feeding pump motor that are on-off, inverter, and variable speed drive andefficient selection of the three systems control of the motor. Software and hardware used in thisthesis work are DCS CENTUM VP Yokogawa.

Thomas More’s Correspondence in a Spanish Ambiance

Moreana ◽  
2002 ◽  
Vol 39 (Number 149) (1) ◽  
pp. 41-60 ◽  
Author(s):  
Eugenio M. Olivares Merino
Keyword(s):  
The Subject ◽  
Selection Of

The recent reprinting of Álvaro de Silva’s 1998 edition of a selection of More’s letters prompts the author to examine the subject of Spanish translations of More, and of de Silva’s general commentary on More’s correspondence and on his relationship to other humanists. The author reflects on aspects of More’s personality as exposed in his letters and uses what he finds as a corrective to several biographical misconceptions. He points out the strengths and weaknesses of de Silva’s work and compares it with that of other translators, particularly Elizabeth Rogers, and notes the particularly Spanish quality of de Silva’s edition.

COMBINATORIAL POLYNOMIALLY COMPUTABLE CHARACTERISTICS OF SUBSTITUTIONS AND THEIR PROPERTIES

2020 ◽  
Vol 7 (2) ◽  
pp. 34-41
Author(s):  
VLADIMIR NIKONOV ◽  
◽  
ANTON ZOBOV ◽  
Keyword(s):  
Mathematical Expectation ◽  
Point Of View ◽  
Small Range ◽  
Computational Point ◽  
Wide Range ◽  
Bijective Function ◽  
The Difference ◽  
Element Base ◽  
Selection Of

The construction and selection of a suitable bijective function, that is, substitution, is now becoming an important applied task, particularly for building block encryption systems. Many articles have suggested using different approaches to determining the quality of substitution, but most of them are highly computationally complex. The solution of this problem will significantly expand the range of methods for constructing and analyzing scheme in information protection systems. The purpose of research is to find easily measurable characteristics of substitutions, allowing to evaluate their quality, and also measures of the proximity of a particular substitutions to a random one, or its distance from it. For this purpose, several characteristics were proposed in this work: difference and polynomial, and their mathematical expectation was found, as well as variance for the difference characteristic. This allows us to make a conclusion about its quality by comparing the result of calculating the characteristic for a particular substitution with the calculated mathematical expectation. From a computational point of view, the thesises of the article are of exceptional interest due to the simplicity of the algorithm for quantifying the quality of bijective function substitutions. By its nature, the operation of calculating the difference characteristic carries out a simple summation of integer terms in a fixed and small range. Such an operation, both in the modern and in the prospective element base, is embedded in the logic of a wide range of functional elements, especially when implementing computational actions in the optical range, or on other carriers related to the field of nanotechnology.

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