Influence of Salting Technology on the Diffusion of NaCl in Swordfish (Xiphias gladius) Fillets

Swordfish is the most widespread billfish in the aquatic environment. The industrial processing of swordfish fillets involves salting, drying, and smoking steps. Salting techniques, dry or wet, are the most common method of fish preservation. This work evaluated salt diffusion in swordfish fillets after traditional dry salting and wet industrial injection salting methods. The data obtained from the dry salting studies highlighted that the salt diffusion process in swordfish meat was an unfavorable process depending on the contact time with the salt/meat. Moreover, irregularly shaped fillets negatively affected the salt migration in the different areas, leading to inhomogeneous and possibly unsafe final products. On the contrary, wet injection salting was suitable for processing swordfish fillets. As a result, the final products had a homogeneous salt concentration, maintained the organoleptic characteristics and health benefits for a long period, and achieved a longer shelf-life. Furthermore, the water activity (aw) values detected for the different processed fillets confirmed the physicochemical features of the final products and allow the classification of safe products. Moreover, injection salting is a quick process compatible with industrial production times.

Halophiles

Halophiles are extremophilic salt-loving microorganisms that can survive in an extremely high level of salinity (10-30% NaCl). They belong to all three groups (i.e., bacteria, archaea, and eukaryotes). Halophiles tolerate high salt concentration due to unique cellular adaptations like salt-in strategy, compatible solute strategy, and enzyme adaptations. The chapter describes the classification, physiology, ecology, and mechanisms of adaptations and biotechnological applications of halophiles.

Effect of Salt Concentration on the Preparation and Quality of Lemon Pickle (Nimki)

The main aim was to study the effect of dry salting (0, 5, 10, 15, and 20% by weight) on the quality of lemon pickle. The samples were analyzed for microbial profile (Yeast, mold) and chemical characteristics at 15 days intervals till 90 days and the organoleptic quality of the product was evaluated after 90 days of storage. The data were statistically analyzed using two-way ANOVA (no blocking) at a 5% level of significance results showed that titratable acidity decreased with storage time till 60 days and remained constant thereafter at all levels of salt concentrations; Vitamin C remained fairly constant at all levels of salt concentrations over the storage periods whereas it decreased steadily during storage in the control sample (i.e. 0%); Mold count was nil at 15 days for all the level of salt except control and 5% concentration and Yeast count increased with storage time regardless of the salt% used in a lemon pickle. The optimized salt concentration for the preservation of lemon was found to be 15% salt which was the best product through sensory evaluation with the least microbial load and having appreciable sensory attributes and good vitamin C retention.

Effects of Salt Stress on Absorption And Distribution of Osmotic Ions in Wheat Seedlings

Effects of salt stress on absorption and distribution of osmotic ions in wheat seedlings were studied with 4 winter wheat varieties under NaCl stress by exploring dynamic changes of Ca2+, K+, Na+, Ca2+/Na+, K+/Na+ and Na+ limiting ability. The results showed that the contents of K+, Ca2+ and the K+/Na+ ratio gradually decreased in a manner of both salt concentration dependent and stress time dependent. The extent of reduction of K+ and Ca2+ in root was much more severe than that in shoot. The ability of Na+ limiting in QM6 and DK961 was stronger than that in JM22 and QF1. These results indicate that the maintenance of higher Na+ content in root, Na+ limiting ability, Ca2+ and K+ concentration will be the main physiological traits for the salt-tolerance of wheat. Bangladesh J. Bot. 50(4): 1209-1214, 2021 (December)

The Effect of Ionic Strength and pH on the Dewatering Rate of Cellulose Nanofibril Dispersions

Cellulose nanofibrils, CNFs, show a great potential in many application areas. One main aspect limiting the use of the material is the slow and energy demanding dewatering of CNF suspensions. Here we investigate the dewatering with a piston press process. Three different CNF qualities, two laboratory grades (high and low charge) and one industrial grade (low charge) were tested. The chemical conditions were varied by changing salt concentration (NaCl) and pH. For the original suspensions, the dewatering rate is substantially slower for the high charge CNFs. However, by changing the conditions it dewatered as fast as the two low charge CNFs, even though salt/acid additions also improved dewatering rate for these two CNFs. Finally, by tuning the conditions fast dewatering could be obtained with only minor effect on strength and barrier performance of films prepared from the CNFs.

CONCENTRATION OF SOLUBLE SALTS IN COOLING WATER OF POWER PLANTS WITH BLOW DOWN RECIRCULATION

The method for calculating the dynamics of concentration of soluble salts (tracers) using the assumption of their homogeneous distribution in the water volume of the circulated cooling system (CCS) under the conditions of recirculation of part of the purge water was proposed. The assumption of homogeneity of salt distribution is substantiated by the fact that the period of mixing of cold water (CW) in CCS is equal to several hours, and the period of setting the concentration limits is calculated in tens of days. In this approximation the law of change of concentration of tracers in time from the moment of their supply in CCS in modes without and with recirculation of a part of purge water and without any processing is received. It is shown that without recirculating treatment, recirculation of purge water increases the maximum salt concentration and the time to reach it. Attention is drawn to the fact that the flow rate consists of two parts: controlled and uncontrolled. When calculating the allowable amount of purge recirculation, it is necessary to use the value of the total purge flow. It is important to understand that the relative change in total purge is always less than the controlled one. To obtain the cost of full purge, it is necessary to calculate its uncontrolled part. The procedure for calculating the uncontrolled purge is given in the paper. Since there are restrictions for of maximum allowable concentration (MAC) on the concentrations of tracers in the CCS, the expressions obtained in this work are consistent with the requirements of the MAC and allow for a given degree of concentration of salts φ, to calculate the limit of recirculation flow. It is shown that the recirculation regime can be applied without additional measures for CCS with a low initial degree of salt concentration and low concentration in the feed water. The proposed algorithm is used to predict the results of recirculation in the case of a specific CСS for thermal power plants with an electrical capacity of 1200 MW and the ratio CMAC/C0 = 5. It is shown that in this case recirculation has significant economic and environmental effects. However, at high, concentrations of tracers C0, compared to MAC, feed water recirculation is meaningless. The calculation algorithm applies to tracers, i.e. salts that do not give deposits, but only limited by the MAC requirements and the risk of corrosion or environmental considerations. Therefore, the above technique cannot be directly used for sparingly soluble salts, such as calcium carbonate. In this case, it requires significant correction. Note the convenient use in calculations of the earlier introduced by us concept of regime (dynamic) factor φ, especially when comparing the real consumption of the main flows of ССS to calculated and in determining the evaporative capacity of cooling towers, or assessing the degree of salt concentration.

A Study about Brahmi (Bacopa monnieri) Preparation Steps on Its Saponin Quantity

Brahmi (Bacopa monnieri) is a medicinal herb containing bioactive compounds (Bacosides) in the saponin group that enhances memory and prevents dementia. Brahmi is not favored for cooking because it is very bitter. Nowadays, most people consume Brahmi as supplementary food, which makes it more expensive than consuming in food form, not getting fibers and other nutrients. Currently, there are only few studies that work to alleviate in Brahmi. Therefore, this study aimed to find out the saponin quantity in Brahmi after some pretreatments and the effect of these treatments on Bacosides and bitterness. Thus, suitable preparation steps for Brahmi have the highest remaining saponin quantity and are consumable. There were various techniques of preparation, depending on the concentration of salt used in crumpling and 1 time boiling of Brahmi to reduce its bitterness. The salt concentrations used in this study were 0, 10, and 20 % (w/w) compared with the fresh herb. The saponin quantity was analyzed by high-performance liquid chromatography (HPLC). The results showed that the total amount of saponin in boiled Brahmi that crumpled with 0, 10, and 20 % were significantly lower than fresh Brahmi (p < 0.05). Brahmi was crumpled with 10 % salt before boiling had the highest total saponin quantity of 2.69±0.02 g/kg of fresh weight and the highest tasting scores. Thus, the preparation of crumpling with 10 % salt before cooking, was suitable because consumers gained the highest saponin and accepted the taste of food containing Brahmi. HIGHLIGHTS Brahmi have many health benefits not only memory enhancer but also prevention of dementia People used Brahmi as supplementary food because it is very bitter and not favored for cooking Reduce the bitter with non chemical as crumpling with 10 % salt concentration before cooking was highest saponin and accepted the taste of food containing Brahmi