APPLICATION OF A COMMERCIAL ENZYME PREPARATION IN THE BARLEY MALTING PROCESS

This paper presents data on barley micromalting with addition of the CELLUCLAST enzyme complex. This is a commercial, multicarbohydrase with distinct β-glucanase and proteinase activities. The enzyme was added to steeping and germination phases, in different quantities (0.05%; 0.75% and 0.1% of initial barley). The enzyme was added to different malting phases: to the 2nd and 3rd steep water, at the beginning of germination on the 1st day by spraying, on the 2nd day of germination and in combination of addition to 3rd steeping water and in germination start (50% of total quantity of each). CELLUCLAST enzyme had a significant effect on reduction of wort viscosity, extract difference, wort filterability and protein breakdown, depending on the quantity of added enzyme and the malting phase to which it was added. There was no negative effect on other malt quality parameters. The best values of cytolytic breakdown parameters (viscosity, extract difference, filtration rate) were obtained with addition of 0.075% of CELLUCLAST, on the first day of germination.     

A novel SON2‐based similarity index and its application for the rationalization of river water quality monitoring network

In this paper, a novel self‐organizing network (SON) based similarity index and its application for the optimization of sampling locations in an existing river water quality monitoring network (WQMN) is presented. A rationalization of the River Danube WQMN on its stretch through Serbia was performed using the proposed SON²‐based similarity index. A high‐dimensional dataset was used, which is composed of 18 water quality parameters that were collected during the period 2002–2010 at 17 monitoring locations. The SON‐based seasonal classification that divides 12 months into the cold, moderate, and warm seasons was employed, whereas its second application on each seasonal class yielded subclasses that were used to compare the monitoring locations. The obtained SON²‐based similarity index can be utilized for analysing seasonal variations, as well as overall similarities among neighbouring sites. Based on the calculated similarities of locations and characteristics of the River Danube basin a rationalized WQMN, which uses 30% less monitoring sites, has been proposed.     

Application of Unconventional Raw Materials and Procedures in Wort Production*

This paper deals with investigations of wort production by the application of unmalted raw material — native barley as a partial substitute for malt in grist. This adjunct was differently treated: (1) thermal decomposition, (2) enzymic decomposition by the addition of commercial enzyme “Termamyl”, and (3) hydrothermic decomposition i.e. extruding. Native barley prepared by these methods was added in proportions up to 70% of the grist, without the addition of exogenous enzymes. Experiments were carried out on a laboratory scale by using an infusion mashing procedure for wort production. The results obtained indicated that the application of native barley as the adjunct, gelatinised by heat treatment gave good results up to 10% as malt substitute. Larger amounts of barley gelatinised by heat treatment decreased extract yields. Malt substitution with pretreatment of barley with enzyme did not produce satisfactory results. Worts had reduced levels of extract and soluble nitrogen, which were insufficient for the production of high quality beer. Application of barley flakes in quantities up to 50% produced wort which had good analytical quality parameters.     

Definition of the optimal freezing rate-2. Investigation of the physico-chemical properties of beef M. longissimus dorsi frozen at different freezing rates

The influence of freezing rate on weight loss during the freezing, thawing and cooking, on water-binding capacity, on sensory and other physico-chemical properties of beef M. longissimus dorsi was investigated. The changes in myofibrillar proteins in muscle samples frozen at different freezing rates were also investigated.

The greatest weight losses during the freezing, thawing and cooking were registered at slow freezing procedures (freezing rate of 0·22 cm/h and 0·29 cm/h), when the meat was tougher and less soft. The solubility of myofibrillar proteins was least from those muscles frozen at such freezing rates.

The freezing of samples at freezing rates of 3·33 cm/h and 3·95 cm/h had less influence on their physico-chemical characteristics. The solubility of the myofibrillar proteins from such samples was greatest, and the cooked samples were the most tender.

From analysis of the results it was concluded that optimal conditions for meat freezing seem to be those when the average freezing rate is 2–5 cm/h.     

Asymptotic stability of large-scale systems with application to power systems. Part 1: domain estimation

Stability of nonlinear, stationary, large-scale and continuous-time systems is treated within the general context of the decomposition-aggregation method, and estimates of the asymptotic stability domain are established. The results of the study are intended for transient stability analysis of electrical power systems; they must therefore be the least conservative possible. To meet this general requirement of relaxed stability conditions, the paper discusses stability conditions at the subsystem level as well as estimation of the overall interconnected system.     

Robot control: Tracking with the required settling time

A recently developed concept of the finite-time tracking is studied within the framework of robot control. All the robot non-linearities are incorporated. Finite-time tracking and tracking with the required settling time are defined. The general sufficient conditions for all these tracking features are proved. They provide algorithms for control assuring the special tracking property. Their application to a rotational robot is shown via digital simulation. The simulation results illustrate the theory developed in the paper and show the excellent tracking behaviour of the robot.     

Definition of the optimum freezing rate-1. Investigation of structure and ultrastructure of beef M. longissimus dorsi frozen at different freezing rates

The influence of freezing rate on location, shape and size of ice crystals formed during freezing of beef M. longissimus dorsi, as well as its influence on ultrastructure, were investigated. Muscle samples were frozen at different rates: 0·22 cm/h and 0·39 cm/h (cooling agent was chilled air), and 3·33 cm/h, 3.95 cm/h, 4·92 cm/h and 5·66 cm/h (cooling agent was liquid carbon dioxide which expanded in the sucking-pipe of the tunnel freezer).

It was found that by slow freezing (freezing rates 0·22 cm/h and 0·39 cm/h) 30·00 μm). An increase in the freezing rate was followed by a change in ice crystal location. In this case they had also been formed intracellularly. The number of crystals increased while their size decreased.

The most intensive fibre damage was found in samples frozen at a rate of 0·22 cm/h, and the least in samples frozen at a rate of 3·95 cm/h with a freezing temperature of −50°C.     

Optimization of a microfluidic mixer for studying protein folding kinetics

We have applied an optimization method in conjunction with numerical simulations to minimize the mixing time of a microfluidic mixer developed for protein folding studies. The optimization method uses a semideterministic algorithm to find the global minimum of the mixing time by varying the mixer geometry and flow conditions. We describe the minimization problem and constraints and give a brief overview of the optimization algorithm. We present results of the optimization, including the optimized geometry and parameter sensitivities, and we demonstrate the improvement in mixing performance with experiments using microfabricated mixers. The dye-quenching experiments of the original and optimized mixer designs show respective mixing times of 7 and 4 mus, a 40% reduction. The new design also provides more uniform mixing across streamlines that enter the mixer. The optimized mixer is the fastest reported continuous flow mixer for protein folding.