Effects of developmental stage,cold acclimation and diet on the cold tolerance of three species of Cryptolestes (Coleoptera: Laemophloeidae)

Flat grain beetles (Coleoptera: Laemophloeidae) are common stored-product insect pests in Canada, infesting cereals in grain bins, equipment and end products in flour mills. We studied the cold tolerance of the three most common flat grain beetles: Cryptolestes ferrugineus, Cryptolestes turcicus and Cryptolestes pusillus, by measuring the survival at −10 °C and supercooling point (SCP) for different life stages (egg, young larva, old larva, pupa and adult) reared on flour mixed with brewer’s yeast. Probit analysis was used to estimate the lethal time for 50 and 95% mortality. This was done with non-acclimated individuals (only held at 30 °C) or cold-acclimated individuals (held at 18, 10 and 5 °C, for 1 week/temperature). In general, adults were the most cold-hardy stage for each of the species. Acclimated insects were anywhere from no increase in cold tolerance to 14-fold more cold-tolerant than the corresponding non-acclimated stage and species. Cryptolestes ferrugineus was most cold-tolerant species (58 d at −10 °C to reach 95% mortality for acclimated adult), C. turcicus was the next most cold-tolerant, (39 d) and C. pusillus was the least cold-tolerant (11 d). The cold tolerance of adults reared on three diets was measured both for acclimated and non-acclimated insects. The adults reared on grain diet (whole wheat kernels, cracked wheat kernels and wheat germ (90:5:5 mass ratio) were the most cold-tolerant, adults reared on white-wheat flour and brewer’s yeast diet (95:5 mass ratio) had the next highest cold tolerance followed by the adults reared on 100% white-wheat flour. Supercooling point (SCP) of insects ranged from −20.6 to −26.7 °C. In general, acclimated insects had slightly lower SCP than non-acclimated insects.     

Bacterial spores in spices and dried herbs: The risks for processed food

Production and world consumption of spices are constantly increasing. Although the antimicrobial properties of some spices are well documented, their use in the agri-food industry is also responsible for microbial contamination and spoilage. Bacterial spores introduced by spices can withstand different preparation processes, particularly thermal treatments, leading to food alterations during storage. This review brings together data from the literature about the prevalence and concentrations of spore-forming bacteria in all commercially available spices. The sporeformers found in spices belong mainly to the genera Bacillus and Clostridium. Such contaminations are very common and sometimes reach high levels, as in pepper and turmeric. Bacillus licheniformis and Bacillus cereus are the most frequently detected species. Studying the harvesting, processing, and storage procedures for spices provides elements to explain why high prevalence and concentrations are observed. Spices are mostly produced in developing countries on small farms using traditional production methods. Spices become contaminated by bacterial spores in two main ways: by contact with soil during harvesting or drying, as for pepper, or by cross-contamination during the water-cooking step, as for turmeric. From these observations, we propose some recommendations. Different methods that can be used to eliminate bacterial spores from spices are presented indicating their efficiency and the limitations of their use.     

Effect of microwave power irradiation on TiO2 nano-structures and binder free paste screen printed dye sensitized solar cells

Titanium dioxide (TiO₂) nanostructures (nanorods and nanoparticles) were prepared using a low-cost microwave irradiation method from a polyol medium of glycerol. Titanium glycerolate and TiO₂ powders were obtained in the glycerol medium for the first time with four different power densities (240?W, 480?W, 720?W, 960?W) of irradiation using a domestic microwave oven of 2.45?GHz, to understand the impact of power on morphology tuning. The structural and morphological features of the titanium glycerolate and TiO₂ powders were characterized by X-ray diffraction (XRD), field emission scanning electron microscopy (FESEM) and Raman spectra analysis. The TiO₂ was successfully used in the fabrication of photovoltaic devices and as a proof-of-concept binder free paste was prepared and successfully employed for photo-anode using screen printing on the fluorine-doped tin oxide substrate.     

Stream-Based Data Sampling Mechanism for Process Object

Process object is the instance of process. Vertexes and edges are in the graph of process object. There are different types of the object itself and the associations between object. For the large-scale data, there are many changes reflected. Recently, how to find appropriate real-time data for process object becomes a hot research topic. Data sampling is a kind of finding c hanges o f p rocess o bjects. There i s r equirements f or s ampling to be adaptive to underlying distribution of data stream. In this paper, we have proposed a adaptive data sampling mechanism to find a ppropriate d ata t o m odeling. F irst o f all, we use concept drift to make the partition of the life cycle of process object. Then, entity community detection is proposed to find changes. Finally, we propose stream-based real-time optimization of data sampling. Contributions of this paper are concept drift, community detection, and stream-based real-time computing. Experiments show the effectiveness and feasibility of our proposed adaptive data sampling mechanism for process object.     

AP对HATO热分解影响的机制

为详细了解高氯酸铵(AP)对5,5'-联四唑-1,1'-二氧二羟铵(HATO)热分解影响的机制,采用热重-质谱-傅里叶红外光谱(TG-MS-FTIR)联用技术、差示扫描量热法(DSC)、傅里叶红外光谱(FTIR)方法,对HATO和HATO/AP共混物的热分解特性、气体产物以及凝聚相变化进行了研究。结果表明,HATO具有两个连续热分解阶段,HATO/AP共混物则有3个热分解阶段;HATO、AP共混后,HATO使得AP熔融峰消失,AP可使HATO的热分解初始温度提前,热分解时间延长且不影响分解完全性;HATO热分解气体产物有CO_2、N_2O、HCN、NH_3、NO、N_2、H_2O,而HATO/AP共混物热分解产生气体主要有N_2、CO_2、N_2O、HCN、NH_3、H_2O、HCN、NO、HCl、NOCl;另外,采用等转化率法计算HATO和HATO/AP共混物四唑环基团的活化能分别为53.38 kJ·mol~(-1)和60.69 kJ·mol~(-1);通过对比HATO和HATO/AP共混物热分解特性以及凝聚相特征基团的变化,阐释了AP使HATO热分解温度提前的机理很可能是:AP的铵根离子与HATO之间发生了质子转移;推测AP导致HATO热分解时间延长的原因为:HATO/AP共混物产生的NH_3与热分解中间体1,1'-二羟基-5,5-联四唑(BTO)反应生成5,5'-联四唑-1,1'-二氧铵盐(ABTOX)。     

Microbial Production of Natural and Unnatural Monolignols with Escherichia coli

Phenylpropanoids and phenylpropanoid-derived plant polyphenols find numerous applications in the food and pharmaceutical industries. In recent years, several microbial platform organisms have been engineered towards producing such compounds. However, for the most part, microbial (poly)phenol production is inspired by nature, so naturally occurring compounds have predominantly been produced to date. Here we have taken advantage of the promiscuity of the enzymes involved in phenylpropanoid synthesis and exploited the versatility of an engineered Escherichia coli strain harboring a synthetic monolignol pathway to convert supplemented natural and unnatural phenylpropenoic acids into their corresponding monolignols. The performed biotransformations showed that this strain is able to catalyze the stepwise reduction of chemically interesting unnatural phenylpropenoic acids such as 3,4,5-trimethoxycinnamic acid, 5-bromoferulic acid, 2-nitroferulic acid, and a “bicyclic” p-coumaric acid derivative, in addition to six naturally occurring phenylpropenoic acids.     

Energy issues in microwave food processing: A review of developments and the enabling potentials of solid-state power delivery

The enormous magnitude and variety of microwave applications in household, commercial and industrial food processing creates a strong motivation for improving the energy efficiency and hence, sustainability of the process. This review critically assesses key energy issues associated with microwave food processing, focusing on previous energy performance studies, energy performance metrics, standards and regulations. Factors affecting energy-efficiency are categorised into source, load and source-load matching factors. This highlights the need for highly-flexible and controllable power sources capable of receiving real-time feedback on load properties, and effecting rapid control actions to minimise reflections, heating non-uniformities and other imperfections that lead to energy losses. A case is made for the use of solid-state amplifiers as alternatives to conventional power sources, magnetrons. By a full-scale techno-economic analysis, including energy aspects, it is shown that the use of solid-state amplifiers as replacements to magnetrons is promising, not only from an energy and overall technical perspective, but also in terms of economics.