scholarly journals Rheological and Flow Behaviour of Yolk, Albumen and Liquid Whole Egg from Eggs of Six Different Poultry Species

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 3130
Author(s):  
Vojtěch Kumbár ◽  
Sylvie Ondrušíková ◽  
Daniel Trost ◽  
Adam Polcar ◽  
Šárka Nedomová
Keyword(s):  
Raw Materials ◽  
Biological Fluids ◽  
Meleagris Gallopavo ◽  
Flow Behaviour ◽  
Flow Index ◽  
Anser Anser ◽  
Numida Meleagris ◽  
Egg Products ◽  
Liquid Whole Egg ◽  
The Individual

Liquid egg products are one of the basic raw materials for the food industry. Knowledge of their rheological and flow behaviour in real technical elements is absolutely necessary for the selection of suitable technological equipment for their processing. In this article, the rheological properties of liquid egg products were determined. Eggs from six different species of poultry are used: domestic hen (Gallus gallus domesticus) hybrid Hisex Brown; Japanese quail (Coturnix japonica); German carrier goose (Anser anser f. domestica); domestic ducks (Anas platyrhynchos f. domestica); domestic guinea fowl (Numida meleagris f. domestica); and domestic turkeys (Meleagris gallopavo f. domestica). Liquid egg products showed pseudoplastic behaviour in range of shear strain rates from 0.2 up to 200 s−1 and at the temperature of 18 °C. Thus, the flow curves were constructed using the Ostwald-de Waele rheological model, with respect to the pseudoplastic behaviour of liquid egg products. According to the values of the coefficients of determination (R2), the sum of squared estimate of errors (SSE) and the root mean square error (RMSE), this model was appropriately chosen. Using the consistency coefficient K, the flow index n and the adjusted equations for the flow rate of technical and biological fluids in standard pipelines, the 3D velocity profiles of liquid egg products were successfully modelled. The values of the Reynolds number of the individual liquid egg products were calculated, and the type of flow was also determined. A turbulent flow has been detected for some liquid egg products.

Heat Resistance of Listeria monocytogenes Scott A and HAL 957E1 in Various Liquid Egg Products†

1995 ◽  
Vol 58 (11) ◽  
pp. 1211-1214 ◽  
Author(s):  
F. M. BARTLETT ◽  
A. E. HAWKE
Keyword(s):  
Listeria Monocytogenes ◽  
Egg Yolk ◽  
Death Time ◽  
High Temperature Short Time ◽  
Egg Products ◽  
Liquid Whole Egg ◽  
The Individual ◽  
Thermal Death Time ◽  
Short Time ◽  
Whole Egg

The thermal destruction of Listeria monocytogenes Scott A and HAL 957E1 (an egg isolate) was determined in five liquid egg products. The egg products used were liquid whole egg (LWE), liquid whole egg with 10% NaCl (LWEN), liquid whole egg with 10% sucrose (LWES), egg yolk with 10% NaCl (EYN), and egg yolk with 10% sucrose (EYS). Each of these products was inoculated with the individual strains of L. monocytogenes at initial populations of 106 colony-forming units (CFU)/ml and exposed to temperatures of up to 70°C for various periods of time from which thermal death time (TDT) curves were constructed. The Scott A strain tended to be more heat resistant than the egg isolate, HAL 957E1. The sensitivity of both strains to heating was influenced by the type of egg product in which they were suspended. The highest rates of kill were noted in LWE, while survival was best in those products supplemented with NaCl (LWEN and EYN). For the nonsalted products, time and temperature combinations equivalent to those required for the high-temperature short-time (HTST) pasteurization of liquid egg achieved 1.7 to 4.4 log-unit reductions of L. monocytogenes populations, while reductions for the salted products were only 0.2 to 0.6 log units. These results suggest that current HTST pasteurization conditions for liquid egg will not ensure a Listeria-free product, especially with products supplemented with NaCl.

scholarly journals New Approach in Research of Quartzes and Quartzites for Ferroalloys and Silicon Production

Metals ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 670
Author(s):  
Jaroslav Legemza ◽  
Róbert Findorák ◽  
Branislav Buľko ◽  
Jaroslav Briančin
Keyword(s):  
Raw Materials ◽  
Electricity Consumption ◽  
Process Conditions ◽  
Material Research ◽  
New Approach ◽  
Pure Silicon ◽  
Metallurgical Properties ◽  
Similar Chemical ◽  
The Individual ◽  
Individual Grains

This article deals with material research of selected types of quartz and quartzites in order to determine the priority of their use in the production of ferrosilicon and pure silicon, respectively. The highest quality quartzes and quartzites are commonly used in metallurgy, but not all types of these silicon raw materials are suitable for the production of ferrosilicon and pure silicon, despite their similar chemical composition. Behavior differences can be observed in the process conditions of heating and carbothermic production of ferrosilicon and silicon. These differences depend, in particular, on the nature and content of impurities, and the granularity (lumpiness) and microstructure of individual grains. The research focused primarily on determining the physicochemical and metallurgical properties of silicon raw materials. An integral part of the research was also the creation of a new methodology for determining the reducibility of quartzes (or quartzites), which could be used for real industrial processes and should be very reliable. The results of the laboratory experiments and evaluation of the physicochemical and metallurgical properties of the individual quartzes (or quartzites) are presented in the discussion. Based on comparison of the tested samples’ properties, their priority of use was determined. This research revealed the highest quality in quartzite from Sweden (Dalbo deposit) and Ukraine (Ovruč deposit) and quartz from Slovakia (Švedlár deposit). The use of these raw materials in industrial conditions is expected to result in the achievement of better production parameters, such as higher yield and product quality and lower electricity consumption.

Antibodies to Rotaviruses in Chickens' Eggs: A Potential Source of Antiviral Immunoglobulins Suitable for Human Consumption

PEDIATRICS ◽  
1988 ◽  
Vol 81 (2) ◽  
pp. 291-295
Author(s):  
Robert H. Yolken ◽  
Flora Leister ◽  
Siok-Bi Wee ◽  
Robin Miskuff ◽  
Steven Vonderfecht
Keyword(s):  
Binding Activity ◽  
Human Consumption ◽  
Antigen Binding ◽  
Rotavirus Gastroenteritis ◽  
Potential Source ◽  
Egg Products ◽  
Egg Yolks ◽  
The Individual ◽  
Antibody Levels ◽  
Infants And Young Children

The prevalence of antibodies to human rotaviruses in commercially available eggs and egg products that are suitable for human consumption was investigated. The yolks of virtually all of the individual eggs and pasteurized pooled egg preparations contain antirotavirus antibodies detectable by means of enzyme immunoassay systems. Also, the eggs and egg preparations are capable of inhibiting the growth of two strains of rotaviruses in tissue culture. Chromatographic studies indicated that the antigen-binding activity is limited largely to the immunoglobulin fractions of the egg yolks. The antibody levels in eggs can be increased by the immunization of hens with purified rotavirus preparations, and the immunoglobulins isolated from the eggs of immunized hens can prevent the development of rotavirus gastroenteritis in experimentally infected animals. Egg preparations might serve as a practical source of antiviral antibodies suitable for consumption by infants and young children.

ASSESSMENT OF WOODEN BUILDINGS IN TERMS OF CONSTRUCTION WASTE GENERATION

2020 ◽  
Author(s):  
Marcela Spišáková ◽  
Mária Kozlovská ◽  
Jozef Švajlenka
Keyword(s):  
Negative Impact ◽  
Raw Materials ◽  
Environmental Parameters ◽  
Constructional Material ◽  
Waste Generation ◽  
Construction Waste ◽  
Construction Market ◽  
Negative Impacts ◽  
The Individual ◽  
Wooden Structures

Construction industry creates an environment for people's lives. On the other hand, construction activities have a negative impact on various aspects of the environment. It consumes natural raw materials, significantly contributes to carbon footprint, waste, etc. Appropriate choice of constructional, material, technical, technological and environmental parameters of buildings can partially reduce this negative impacts. By designing, implementing and using wood-based constructions it is possible to reduce the negative impact in the area of construction waste generation. Currently, the construction market offers a large number of construction systems of wooden buildings, which have both strengths and weaknesses. In this paper are identified construction systems of wooden buildings offered on the Slovak construction market. The aim of the paper is a detailed identification of construction waste generation during the realization of particular wooden structures and monitoring of waste generation in production factory (off site) and on construction site (on site) during the construction of wooden buildings. Based on the obtained information, the individual construction systems of wood-based constructions are compared in terms of construction waste generation

Operationalising resilience in tropical agricultural value chains

2019 ◽  
Vol 24 (2) ◽  
pp. 271-300 ◽  
Author(s):  
Joshua Aboah ◽  
Mark M.J. Wilson ◽  
Karl M. Rich ◽  
Michael C. Lyne
Keyword(s):  
Value Chain ◽  
Food System ◽  
Raw Materials ◽  
Citation Network ◽  
System Level ◽  
Value Chains ◽  
Common Source ◽  
Content Type ◽  
The Individual ◽  
Stakeholder Interactions

Purpose The analysis of the concept of resilience in supply chain management studies mostly focuses on the downstream side of the value chain and tacitly assumes an unlimited supply of raw materials. This assumption is unreasonable for agricultural value chains, as upstream disruptions clearly have a material impact on the availability of raw materials, and indeed, are a common source of supply problems. This paper aims to present a framework for the operationalisation of the concept of socioecological resilience in agricultural value chains that incorporates upstream activities. Design/methodology/approach A citation network analysis was adopted to review articles. A conceptual framework is then advanced to identify elements of resilience and indicators relevant to tropical agricultural value chains. Findings There are limited studies that assess resilience in the food chain context. Flexibility, collaboration, adaptability and resourcefulness are key elements for assessing resilience at the individual chain actor level. However, the paper argues that adaptability is the relevant element for the assessment of resilience at an aggregate food system level because it considers the alteration of a system’s state of resilience. Practical implications The proposed framework and propositions accommodate stakeholder interactions in the value chain and could serve as a tool to guide the assessment of resilience in agricultural value chains. Originality/value This paper is one of the few to extend resilience to cover the socioecological interaction aspects for supply chains that yield the raw materials needed for continuity in channel-wide value creation processes.

scholarly journals HOW DOES CRYOGENIC FREEZING AFFECT THE CALORIMETRIC PROPERTIES OF LIQUID EGG PRODUCTS?

2019 ◽  
Vol 11 (1) ◽  
Author(s):  
Hidas Karina Ilona ◽  
Ildikó Csilla Nyulas-Zeke ◽  
László Friedrich ◽  
Anna Visy ◽  
Judit Csonka ◽  
...  
Keyword(s):  
Liquid Nitrogen ◽  
Frozen Storage ◽  
Colour Change ◽  
Egg Yolk ◽  
Egg White ◽  
Dry Matter Content ◽  
Scanning Calorimetry ◽  
Egg Products ◽  
Liquid Whole Egg ◽  
Whole Egg

Eggs are widely utilized because of their high nutrient value, coagulating, foaming, emulsifying and sometimes even colouring or flavouring facilities in food manufacturing. Production of processed egg products shows an increasing trend. Frozen products belong to first processing, their shelf life can increase up to 1 year. By freezing, a large reduction in microbial loss can be achieved. But different undesirable processes can occur. The effect of freezing on animal cells is highly dependent on freezing parameters. It has a different effect on egg subtituents. Egg yolk undergoes a gelation process while proteins can denaturate. In our study pasteurized liquid egg products (liquid egg white, liquid egg yolk and liquid whole egg) were frozen by dripping into liquid nitrogen. After that, a 14-day frozen storage experiment was carried out at -18°C. Before freezing and on the 1th, 7th and 14th days of storage experiment pH, dry matter content, colour and calorimetric properties (denaturation temperatures and enthalpy of denaturation) with differential scanning calorimetry were tested. For statistical analysis, one-way ANOVA (α = 0.05) was employed. In our experiment, we found no significant change in calorimetric properties of liquid egg white after freezing, but significant decreasing of enthalpy and denaturation temperatures of liquid egg yolk and liquid whole egg was identified. In contrast, frozen storage had a decreasing effect in all these products. Freezing caused a clearly visible colour change in LEW, a visible change in colour of LWE and a very clearly visible change in colour of LEY. In case of LEW and LEY changes increased to clearly visible 14 days. In conclusion, our results show that frozen storage had a greater effect on liquid egg products properties than freezing in liquid nitrogen.

scholarly journals Influence of Carbide-Promoting Elements on the Microstructure of High-Silicon Ductile Iron

2020 ◽  
Vol 14 (4) ◽  
pp. 1152-1161 ◽  
Author(s):  
M. Riebisch ◽  
B. Pustal ◽  
A. Bührig-Polaczek
Keyword(s):  
Ductile Iron ◽  
Mutual Influence ◽  
Negative Impact ◽  
Raw Materials ◽  
Low Cost ◽  
Metallographic Analysis ◽  
Steel Scrap ◽  
Experimental Investigations ◽  
High Silicon ◽  
The Individual

Abstract Because of its low cost, steel scrap is one of the most important raw materials for the production of ductile iron (DI). The amount of carbide-promoting elements in steel scrap, such as chromium, manganese, molybdenum, niobium and vanadium, is expected to increase in the future. Most of these elements have a negative impact on the microstructure and mechanical properties of DI. The solubility of carbide-promoting elements in solid solution-strengthened DI materials, standardized in DIN EN 1563:2011, is modified by the high silicon content. For these new materials, the tolerance limits for carbide-promoting elements and their mutual influence must be known to ensure a sustainable production process. To investigate the individual and combined impact of carbide-promoting elements on the carbide content in high-silicon ductile iron EN-GJS-500-14, experimental investigations and thermodynamic–kinetic microstructure simulations were carried out. Microstructure was characterized using metallographic analysis, and quantitative relations between chemical composition and microstructure were developed by means of regression analysis. Besides this quantitative analysis, it was found that the formation of grain boundary carbides can be detected via thermal analysis. Furthermore, experiments and simulations showed that vanadium promotes the formation of chunky graphite in high-silicon DI castings.

EGG PROCESSING TECHNOLOGY–PROGRESS AND SANITATION PROGRAMS1

1970 ◽  
Vol 33 (2) ◽  
pp. 64-73 ◽  
Author(s):  
Richard H. Forsythe
Keyword(s):  
Raw Materials ◽  
Communicable Disease ◽  
Liquid Product ◽  
Food Preservation ◽  
Processing Technology ◽  
Complete Analysis ◽  
Regulatory Agencies ◽  
Egg Products ◽  
Liquid Products ◽  
One Year

Egg products, the bulk of which are produced in less than 100 plants operating under continuous USDA inspection, are described. Each year in the U. S. approximately $130–$135 million of frozen egg and $53–$55 million of dried egg products are produced. Presently 60% of the egg products are consumed as frozen and/or liquid products. These total about 10% of all the eggs consumed (the rest being used as “shell or table” eggs). The trend toward increased use of egg solids is partially attributable to the ability to complete analysis before incorporating into large batches, which is not possible with defrosted frozen or liquid egg. Specifications and properties of egg products, particularly those of sanitary significance, used to describe purchases for the bakery, confectioners, dry mix and dressing manufacturers, are discussed. Recent progress in processing technology is reviewed. New egg washing concepts utilizing abrasive brushes, acid cleaners, and iodine containing sanitizers have improved the sanitary quality of raw materials being presented for breaking, Advances in mechanical egg breaking permit more rapid handling of liquid product, resulting in significantly reduced bacteria levels. Glucose removed at low temperatures has resulted in lowered bacteria levels in products to be pasteurized. Advances in pasteurization include consideration of equipment and its use, as well as chemical techniques developed to extend the effectiveness of thermal pasteurization. Drying, one of the most time-honored techniques for food preservation, has brought with it the problem of re-contamination from large volumes of air required. Final dry product in-package pasteurization is now possible with dry egg whites and may be extended to other egg products with fumigants or irradiation. The egg industry, through the leadership of its trade organization, Institute of American Poultry Industries, has long recognized the need for “self-certification” and initiated sanitary progress and pasteurization even before the so-called “salmonellae problem” was identified by the Communicable Disease Center Salmonella Surveillance Unit. Recent actions of the regulatory agencies, such as the FDA GMPs, the Public Health Service's proposed ordinance and code regulating the processing of egg and egg products, and Senate File 2116 introduced May 12, 1969 to provide for mandatory inspection of egg products are outlined. The E-3-A program, less than one year old, has gained the support of regulatory agencies, equipment manufacturers, and the egg products industry.

scholarly journals Multicriteria Assessment of the Quality of Waste Sorting Centers—A Case Study

2020 ◽  
Vol 12 (9) ◽  
pp. 3780
Author(s):  
Karmen Pažek ◽  
Jernej Prišenk ◽  
Simon Bukovski ◽  
Boris Prevolšek ◽  
Črtomir Rozman
Keyword(s):  
Waste Management ◽  
Raw Materials ◽  
Decision Rules ◽  
Multicriteria Analysis ◽  
Management Service ◽  
Secondary Raw Materials ◽  
Multicriteria Assessment ◽  
Sorting Efficiency ◽  
The Individual

In this paper, the quality of the municipal waste sorting process in seven waste management centers in Slovenia was assessed using the qualitative multicriteria analysis (MCA) method DEX (Decision EXpert) implemented in DEXi software, which is based on multicriteria decomposition of the problem and utility functions in the form of “if–then” decision rules. The study was based on eight types of secondary raw materials. The quality of the secondary raw materials, the regularity of the delivery of secondary raw materials to recycling units based on the sorting efficiency, and the loading weight of the individual baled fractions in the transport of secondary raw materials for recycling were the main parameters used in the model. The final assessment shows “good” waste management service in centers A and D. Centers B, C, and F were rated “average”. The “bad” rating was assigned to centers E and G.

scholarly journals Blood Flow Assessment of Arteriovenous Malformations Using Intraoperative Indocyanine Green Videoangiography

2019 ◽  
Vol 2019 ◽  
pp. 1-8 ◽  
Author(s):  
Naoki Kato ◽  
Vincent Prinz ◽  
Julius Dengler ◽  
Peter Vajkoczy
Keyword(s):  
Blood Flow ◽  
Cerebral Blood Flow ◽  
Indocyanine Green ◽  
Region Of Interest ◽  
Flow Dynamics ◽  
Flow Index ◽  
Indocyanine Green Videoangiography ◽  
Blood Flow Index ◽  
High Resolution Images ◽  
The Individual

Intraoperative indocyanine green (ICG) videoangiography is widely used in patients undergoing neurosurgery. FLOW800 is a recently developed analytical tool for ICG videoangiography to assess semi-quantitative flow dynamics; however, its efficacy is unknown. In this study, we evaluated its functionality in the assessment of flow dynamics of arteriovenous malformation (AVM) through ICG videoangiography under clinical settings. ICG videoangiography was performed in the exposed AVM in eight patients undergoing surgery. FLOW800 analysis was applied directly, and gray-scale and color-coded maps of the surgical field were obtained. After surgery, a region of interest was placed on the individual vessels to obtain time-intensity curves. Parameters of flow dynamics, including the maximum intensity, transit time, and cerebral blood flow index, were calculated using the curves. The color-coded maps provided high-resolution images; however, reconstruction of colored images was restricted by the depth, approach angle, and brain swelling. Semi-quantitative parameters were similar among the feeders, niduses, and drainers. However, a higher cerebral blood flow index was observed in the feeders of large AVM (>3 cm) than in those of small AVM (P < 0.05). Similarly, the cerebral blood flow index values were positively correlated with the nidus volume (P < 0.01). FLOW800 enabled visualization of the AVM structure and safer resection, except in case of deep-seated AVM. Moreover, semi-quantitative values in the individual vessels through using ICG intensity diagram showed different patterns according to size of the AVM. ICG videoangiography showed good performance in evaluating flow dynamics of the AVM in patients undergoing surgery.

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