scholarly journals Impact of High-Pressure Process on Probiotics: Viability Kinetics and Evaluation of the Quality Characteristics of Probiotic Yoghurt

Foods ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 360 ◽  
Author(s):  
Maria Tsevdou ◽  
Maria Ouli-Rousi ◽  
Christos Soukoulis ◽  
Petros Taoukis
Keyword(s):  
High Pressure ◽  
Storage Period ◽  
Bifidobacterium Bifidum ◽  
Predictive Tool ◽  
Time Intervals ◽  
Minimal Impact ◽  
Probiotic Strains ◽  
Entire Storage Period ◽  
The Impact ◽  
Kinetics Of

The impact of high-pressure (HP) processing on the viability of two probiotic microorganisms (Bifidobacterium bifidum and Lactobacillus casei) at varying pressure (100−400 MPa), temperature (20−40 °C) and pH (6.5 vs. 4.8) conditions was investigated. Appropriate mathematical models were developed to describe the kinetics of the probiotics viability loss under the implemented HP conditions, aiming to the development of a predictive tool used in the design of HP-processed yoghurt-like dairy products. The validation of these models was conducted in plain and sweet cherry-flavored probiotic dairy beverage products pressurized at 100−400M Pa at ambient temperature for 10 min. The microbiological, rheological, physicochemical and sensory characteristics of the HP-treated probiotic dairy beverages were determined in two-week time intervals and for an overall 28 days of storage. Results showed that the application of HP in the range of 200−300 MPa had minimal impact on the probiotic strains viability throughout the entire storage period. In addition, the aforementioned HP processing conditions enhanced the rheological and sensory properties without affecting post-acidification compared to the untreated product analogues.

Study of the permeability of fluorinated high-pressure polyethylene for temporary fuel storage

2021 ◽  
pp. 65-69
Author(s):  
Юрий Николаевич Рыбаков ◽  
Александр Васильевич Дедов ◽  
Роман Игоревич Кюннап ◽  
Сергей Владимирович Ларионов
Keyword(s):  
Molecular Weight ◽  
High Pressure ◽  
Diesel Fuel ◽  
Permeability Coefficient ◽  
Layer Structure ◽  
Storage Period ◽  
High Pressure Polyethylene ◽  
Fuel Storage ◽  
Two Stages ◽  
Kinetics Of

Исследована проницаемость фторированного полиэтилена высокого давления (ПВД), предназначенного для изготовления ремонтных и технологических вкладышей резервуаров складов временного хранения топлива. Использование таких вкладышей позволяет снизить технологические потери углеводородов и увеличить надежность хранилищ из полимерных материалов. В качестве объекта исследования использовали пленки ПВД 10204-003 толщиной 100 мкм. Проницаемость пленок определяли при контакте с бензином марок Нормаль-80, Премиум-95, авиационным керосином ТС-1 и дизельным топливом. Рассмотрен механизм формирования структуры поверхностного фторированного слоя. Исследована кинетика изменения коэффициента проницаемости исходного и модифицированного полиэтилена в течение возможного срока хранения топлив. По результатам исследования установлено: 1) в полиэтилене перенос топлива протекает в две стадии, что определяется раздельной диффузией низкомолекулярных и высокомолекулярных фракций углеводородов; 2) фторирование полиэтилена приводит к уменьшению коэффициента проницаемости (что имеет практическое значение для сохранения качества топлива), но не влияет на перенос фракции углеводородов минимальной молекулярной массы. The permeability of fluorinated high-pressure polyethylene (HDPE), intended for the manufacture of repair and technological liners of tanks for temporary fuel storage has been investigated. As the object of research, 10204-003 HDPE films with 100 μm thickness were used. The permeability of the films was determined by contact with gasoline of the Normal-80 and Premium-95 brands, aviation kerosene TS-1, and diesel fuel. The formation mechanism of the surface fluorinated layer structure was considered. The kinetics of changes in the permeability coefficient of the original and modified polyethylene during the possible fuel storage period has been studied. It has been established that the transfer of fuel in polyethylene proceeds in two stages, which is determined by the separate diffusion of low-molecular and high-molecular hydrocarbon fractions. Fluoridation of polyethylene decreases the permeability coefficient, but does not affect the transfer of hydrocarbon fraction with the minimum molecular weight.

scholarly journals Calcium Ethoxide as Consolidant for Porous Limestones: Influence of the Solvent

Coatings ◽  
2019 ◽  
Vol 9 (2) ◽  
pp. 83 ◽  
Author(s):  
Martina Zuena ◽  
Elisabetta Zendri ◽  
Dória Costa ◽  
José Delgado-Rodrigues ◽  
Naida El Habra ◽  
...  
Keyword(s):  
Pulse Velocity ◽  
X Ray Diffraction ◽  
Time Intervals ◽  
Carbonation Process ◽  
Boiling Points ◽  
Original Product ◽  
Drilling Resistance ◽  
The Impact ◽  
Kinetics Of ◽  
Mineralogical Phases

Calcium ethoxide nanosuspension, a consolidating product developed during the European Nanomatch project, is here modified by adding two different solvents, 2-butanol and n-butylacetate, chosen for their different boiling points with respect to ethanol, the solvent employed in a previous work to dilute the original product. Fourier transform infrared spectroscopy (µFT-IR) was used to understand how the presence of these new solvents can influence the kinetics of the carbonation process and the pathway reaction. Furthermore, coatings derived from nanosuspensions were maintained for specific time intervals at controlled relative humidity conditions (RH = 50% and RH = 90%); the formed mineralogical phases were characterized by µFT-IR and X-ray diffraction (XRD). Results indicate that the used solvents can influence the kinetic and reaction pathways, while the phases formed at the end of the carbonation process are influenced by both solvents and RH conditions. The effectiveness of calcium ethoxide based product diluted in 2-butanol and n-butylacetate as limestone consolidants was evaluated with drilling resistance measurement system (DRMS) and ultrasound pulse velocity (UPV). The impact on color coordinates was also assessed. The results were compared with those obtained with the same product diluted in ethanol and a commercial nanolime. The use of these solvents gave different and better results in terms of efficacy.

Research on the Effect of Prehydration of Portland Cement Stored in Normal Conditions

2014 ◽  
Vol 670-671 ◽  
pp. 376-381 ◽  
Author(s):  
Aleksey Adamtsevich ◽  
Aleksey Eremin ◽  
Andrey Pustovgar ◽  
Stanislav Pashkevich ◽  
Sergey Nefedov
Keyword(s):  
Portland Cement ◽  
Storage Period ◽  
Heat Evolution ◽  
Long Term Storage ◽  
Moisture Influence ◽  
The Impact ◽  
Activity Decrease ◽  
Kinetics Of ◽  
Term Storage

This article is a stage of the author’s research into the impact of different factors on the hydration of mineral binders. The problem of cement activity decrease due to adsorption moisture influence during long-term storage in normal conditions (20°C and 50% RH) was examined. The influence of storage period in airtight and non-airtight conditions on the kinetics of heat evolution during hydration as well as on phase composition of Portland cement was characterized using experimental methods.

Effect of high pressure on relaxation dynamics and crystallization kinetics of chiral liquid crystal in its smectic phase

2021 ◽  
Author(s):  
Anna Drzewicz ◽  
Małgorzata Jasiurkowska-Delaporte ◽  
Ewa Juszyńska-Gałązka ◽  
Mirosław Gałązka ◽  
Wojciech Zając ◽  
...  
Keyword(s):  
High Pressure ◽  
Liquid Crystal ◽  
Crystallization Kinetics ◽  
Crystallization Process ◽  
Smectic Phase ◽  
Relaxation Dynamics ◽  
Chiral Liquid Crystal ◽  
The Impact ◽  
Kinetics Of

The impact of high pressure on relaxation dynamics and the crystallization process in the smectic phase with antiferroelectric properties ( phase) of novel liquid crystal was studied.

scholarly journals The impact of high-pressure processing on the growth of Photobacterium phosphoreum and biogenic amine formation in marinated herring

2020 ◽  
Vol 37 (4) ◽  
pp. 363-371
Author(s):  
Ilknur Uçak ◽  
Nalan Gökoglu
Keyword(s):  
High Pressure ◽  
Acetic Acid ◽  
Biogenic Amine ◽  
Storage Period ◽  
Treated Group ◽  
Inhibitory Effect ◽  
High Pressure Processing ◽  
Photobacterium Phosphoreum ◽  
Control Group ◽  
The Impact

The effects of high-pressure processing (HPP) on Photobacterium phosphoreum growth and biogenic amine formation were evaluated in marinated herring (prepared with 2% acetic acid+8% NaCl; or 4% acetic acid+8% NaCl solutions). Marinated fish fillets were inoculated with P. phosphoreum, vaccum packaged and treated with HPP in different pressure levels (100, 300, and 500 MPa) and pressure holding times (5 and 10 min). Control was left as untreated for both marination group. All batches were stored at 4±1oC up to 3 months. The results showed that combined effect of HPP and 4% acetic acid had much more inhibitory effect on the growth of P. phosphoreum, especially pressure levels 300 and 500 MPa. During the storage period, H2S-producing bacteria growth was not observed in the groups subjected to 500 MPa pressure. Total psychrophilic bacteria did not grow in 500 MPa pressure treated group and 300 MPa 10 min pressure treated group prepared with 2% acetic acid during the storage period. Histamine was detected insignificant levels in the fillets marinated with 4% acetic acid and treated with HPP. Except for the control group tyramine formation was not found in the samples prepared with 4% acetic acid. Similarly, putrescine was not found in the samples prepared with 2% acetic acid and subjected to HPP treatment at the beginning of the storage. Cadaverine levels were found insignificant amount and 300 and 500 MPa pressure treatments suppressed the formation in 4% acetic acid treated groups compared with 2% acetic acid treated groups. The results of this study revealed that HPP in combination with 4% acetic acid had inhibitory effect on P. phosphoreum growth and suppressed the formation of histamine, tyramine, putrescine and cadaverine.

Impact of the Population of Spoilage Microflora on the Growth of Listeria monocytogenes on Frankfurters

2006 ◽  
Vol 69 (3) ◽  
pp. 679-681 ◽  
Author(s):  
DRAGOSLAVA RADIN ◽  
STEVEN E. NIEBUHR ◽  
JAMES S. DICKSON
Keyword(s):  
Growth Rate ◽  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacteria ◽  
Storage Period ◽  
Processed Meat ◽  
Time Intervals ◽  
Mesophilic Bacteria ◽  
Entire Storage Period ◽  
Spoilage Microflora

Approximately 100 CFU/cm2 of a five-strain mixture of Listeria monocytogenes was coinoculated onto frankfurters with three different concentrations (102, 104, and 106 CFU/cm2) of an undefined spoilage microflora derived from commercial frankfurters. The frankfurters were vacuum packaged and stored at 10°C for up to 48 days. The populations of L. monocyto-genes, aerobic mesophilic bacteria, lactic acid bacteria, and Enterobacteriaceae were determined at various time intervals during storage. After 14 days, the population of L. monocytogenes was highest when grown with a spoilage microflora population of 102 CFU/cm2, and this trend continued until 48 days. Throughout the entire storage period, the populations of L. monocytogenes at any concentration of inoculated spoilage microflora rarely differed by more than 0.5 log CFU/cm2, and the maximum observed difference as 1.1 log CFU/cm2 at 40 days. The growth rate of L. monocytogenes was approximately the same at all concentrations of the inoculated spoilage microflora. These results suggest that the concentration of spoilage microflora present on the original processed meat may have a slight impact on the growth of L. monocytogenes in the package.

Prolonged Fixation Studies For Spaceflight

1973 ◽  
Vol 31 ◽  
pp. 332-333
Author(s):  
Robert Corbett ◽  
Delbert E. Philpott ◽  
Sam Black
Keyword(s):  
High Pressure ◽  
Living Systems ◽  
Prolonged Storage ◽  
Time Intervals ◽  
Early Signs ◽  
Large Numbers

Observation of subtle or early signs of change in spaceflight induced alterations on living systems require precise methods of sampling. In-flight analysis would be preferable but constraints of time, equipment, personnel and cost dictate the necessity for prolonged storage before retrieval. Because of this, various tissues have been stored in fixatives and combinations of fixatives and observed at various time intervals. High pressure and the effect of buffer alone have also been tried.Of the various tissues embedded, muscle, cartilage and liver, liver has been the most extensively studied because it contains large numbers of organelles common to all tissues (Fig. 1).

Method development for the determination of textural properties of sugar beet roots

2019 ◽  
pp. 392-400 ◽  
Author(s):  
Gunnar Kleuker ◽  
Christa M. Hoffmann
Keyword(s):  
Sugar Beet ◽  
Compression Test ◽  
Storage Period ◽  
Textural Properties ◽  
Small Sample ◽  
Root Tip ◽  
Flexural Test ◽  
Sample Distribution ◽  
The Impact

The harvest of sugar beet leads to root tip breakage and surface damage through mechanical impacts, which increase storage losses. For the determination of textural properties of sugar beet roots with a texture analyzer a reliable method description is missing. This study aimed to evaluate the impact of washing, soil tare, storage period from washing until measurement, sample distribution and number of roots on puncture and compression measurements. For this purpose, in 2017 comprehensive tests were conducted with sugar beet roots grown in a greenhouse. In a second step these tests were carried out with different Beta varieties from a field trial, and in addition, a flexural test was included. Results show that the storage period after washing and the sample distribution had an influence on the puncture and compression strength. It is suggested to wash the roots by hand before the measurement and to determine the strength no later than 48 h after washing. For reliable and comparable results a radial distribution of measurement points around the widest circumference of the root is recommended for the puncture test. The sample position of the compression test had an influence on the compressive strength and therefore, needs to be clearly defined. For the puncture and the compression test it was possible to achieve stable results with a small sample size, but with increasing heterogeneity of the plant stand a higher number of roots is required. The flexural test showed a high variability and is, therefore, not recommended for the analysis of sugar beet textural properties.

Impact of Storage and Packaging Material on the Nutritional, Product Properties and Microbial Count of Extruded Snacks

2020 ◽  
Vol 16 (4) ◽  
pp. 592-600
Author(s):  
Sajad A. Wani ◽  
Tariq A. Bhat ◽  
Nawaz A. Ganie ◽  
Pradyuman Kumar
Keyword(s):  
Bulk Density ◽  
Storage Period ◽  
Sensory Characteristics ◽  
Plate Count ◽  
Extrusion Cooking ◽  
Lateral Expansion ◽  
Total Plate Count ◽  
Sensory Score ◽  
Extruded Snacks ◽  
Kinetics Of

Background: The extrusion cooking is the most widely used process so the development and consumption of extruded snack products having health and nutritious benefits would help increase the health status of the population. Objective: The aim of this study was to investigate the effect of storage days on physical, microbial activity and sensory characteristics of extruded snacks and kinetics of extruded snacks. Methods: Extruded snacks were produced by extrusion cooking at optimized conditions of temperature, moisture and screw speed of 110°C, 12% (db) and 200 rpm. The products were packed in lowdensity polyethylene (LDPE) and laminated pouches (LP) and were stored at an accelerated temperature condition of 40 ± 2°C. The storage stability in terms of quality parameters such as moisture, hardness, bulk density, color, lateral expansion, sensory characteristics and total plate count was investigated. Results: An increase (p≤0.05) in the value of moisture, bulk density, a*, and total plate count was observed during the storage period, whereas hardness, L*, b*, ΔE and sensory characteristics showed significant (p≤0.05) decreased order with storage period. No significant effect on the lateral expansion of the extruded product was observed. A significant decrease in total carbohydrate, fat and protein content was found during the storage period. The average sensory score and microbial analysis suggested that extruded snacks packed in LDPE pouches can only be acceptable up to the 60th day and extruded snacks packed in LP can be acceptable to more than 90th day. The kinetics of color and hardness suggest first order kinetics. Conclusion: Overall investigation suggested that extruded snacks were more stable in the LP as compared to LDPE pouches.

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