Effects of termal treatment on the physical properties of Buchenavia sp. (branquilho) wood

This work aimed to evaluate the effect of heat treatment on the physical properties of wood from Buchenavia sp. The heat treatments were carried out at temperatures of 180 °C and 200 °C for 2 h. Apparent density (AD), basic density (BD), porosity (Ф), mass loss, longitudinal (LS), radial (RS), tangential (TS) and volumetric (VS) shrinkages and anisotropic factor (AF) were determined. The lowest values of basic density (0.67 g cm-3), apparent density (0.77 gcm-3), and porosity (43.3%) were observed for the wood treated at a temperature of 200 °C. Mass losses increased with increasing temperature and the highest values were observed under the condition of 200 °C (9.3%). The LS and AF was not affected by heat treatments. The mean values for RS (3.1%), TS (5.1%), and VS (9.1%) were reduced after the performance of heat treatments at temperatures of 180°C and 200°C, which did not differ from each other. The thermal treatments were able to reduce the dimensional instability of Buchenavia sp. Thermal treatments enhance the use of less prestigious Amazonian woods in the civil construction market.

Recovering the performance of irradiated high temperature superconductors for use in fusion magnets

The magnets confining the plasma in future fusion devices will be exposed to a significant destructive flux of fast neutrons. Particularly, in cost efficient compact reactor designs, the degradation of the superconductor becomes an issue and directly impacts the commercial viability. We report on the influence of neutron radiation on the superconducting transition temperature, Tc, and the critical current density, jc, and discuss possibilities to counteract the degradation by thermal treatments. We found that the degradation in Tc and jc are closely related to each other, likely by the expected loss of superfluid density; thus, Tc is a very useful indicator for the magnets' degradation. It increases linearly with annealing temperature and around 25 % of the decrease can be recovered by annealing at 150 °C and about 60 % at 400 °C, which would more than double the magnet’s life time. However, a loss of oxygen has to be impeded in the latter case.

Comparisons of Non-thermal Decontamination Methods to Improve the Safety for Raw Beef Consumption

The object of this study was to examine non-thermal treatments to reduce foodborne pathogens in raw beef. Foodborne-illness pathogens were inoculated in the raw beef. Death rates of foodborne illness pathogens were evaluated by non-thermal decontamination methods(high pressure processing at 500MPa[HPP] for 2min, 5min, and 7min; UV LED radiation at 405nm[UV LED] for 2h, 6h, and 24h; hypochlorous acid water at 100ppm[HAW] for 1min, 3min, and 5min; 2.5% lactic acid[LA] for 1min, 3min, and 5min; modified atmosphere that replaced O2 to CO2 [MAP] for 24h and 48​​h; bio-gel[BG] application for 24h and 48h. Quality characteristics were measured after applying the practical non-thermal decontamination methods. After the treatment of HPP for 7min, inactivity rates were 4.4-6.7Log CFU/g for E. coli, Salmonella, and L. monocytogenes and 1.7Log CFU/g for S. aureus (p <0.05). After the treatment with UV LED for 24h, the reduced cell counts were 0.5, 0.7, and 0.3Log CFU/g for E. coli , Salmonella , and S. aureus, respectively(p <0.05), but no significant reduction for L. monocytogenes. When the beef was treated with HAW was treated for 5min, 0.6Log CFU/g of E. coli, 0.5Log CFU/g of Salmonella, 0.4Log CFU/g of S. aureus , and 0.5Log CFU/g of L. monocytogenes were inactivated. After the beef was treated with LA for 5min, 1.8Log CFU/g of E. coli, 3.0Log CFU/g of Salmonella, 1.3Log CFU/g of S. aureus, and 1.9Log CFU/g of L. monocytogenes were inactivated. MAP for 48h caused the inactivation of 0.3Log CFU/g of E. coli, 0.1Log CFU/g of Salmonella. After treatment of BG for 48h, 0.3Log CFU/g of E. coli and 0.4Log CFU/g of Salmonella were significantly decreased(p <0.05). HPP cooked the beef after 2min of treatment. HAW and BG changed the surface color of the beef, LA reduced the pH of beef (p<0.05). However, UV LED did not cause any changes in the beef quality properties. These results indicates that UV LED can improve the food safety of raw beef.

Robotic Heat Treatments for Mango and Prickly Pear Increase Shelf Life and Reduce Pathogen Infection

Mexico is the main exporter of mango fruits and prickly pears, so new postharvest techniques to increase shelf life are studied. Thermal treatments on both fruits can affect their cuticle so it was reviewed. When mango latex remains within the fruits, it avoids sap burn and decreases anthracnose and stem end rot infestation, so two systems were developed to minimize latex de-sapping. A gripper cuts stems 0.5 cm long and cauterizes them with a hot knife implement. A heating gun applied paraffin wax to mangoes without the stem end and protected them better against anthracnose lesions. Physicochemical analysis of several mango varieties was carried out after harvesting, at market place and after pedicel cutting and cauterizing. Keitt mangoes showed the lower quantity of total soluble solids (TSSs) and total acidity (TA). When the pedicel was cauterized, TSS dropped. Two grippers were developed to cryo-cauterize prickly pears as this system is more energy-efficient than hot cauterization. A six-finger gripper moved over a pneumatic actuator toward a dry ice chamber to optimize pear cryo-cauterization. Gripper’s strong grasping damaged the fruits due to excessive compression. TSS and TA of cryo-cauterized fruit remained constant during the three months of fruit storage.

Applications of Ultrafiltration, Reverse Osmosis, Nanofiltration, and Microfiltration in Dairy and Food Industry

Food industry is the place to convert raw edible materials to processed foods. Processing foods involves standardization, removal of unnecessary components, addition of essential components, thermal treatments etc. Membrane processes help enhancing the food primely in terms of keeping quality, nutritional value, component recovery and by-products utilization. Feed is given to the membrane system while retentate and permeate are obtained. Components of food can be separated according to size, charge and other characteristics using various membrane processes. The major ones are Ultrafiltration, Reverse Osmosis, Nanofiltration and Microfiltration which are done either single or in combination of more than one process and also in addition with processes such as electrodialysis and vacuum membrane distillation. These processes act as step(s) in the operating procedure of a food or as an alternative method to process the same food with better quality.