Development of a robotic and computer vision method to assess foam quality in sparkling wines

Quality assessment of food products and beverages might be performed by the human senses of smell, taste, sound and touch. Likewise, sparkling wines and carbonated beverages are fundamentally assessed by sensory evaluation. Computer vision is an emerging technique that has been applied in the food industry to objectively assist quality and process control. However, publications describing the application of this novel technology to carbonated beverages are scarce, as the methodology requires tailored techniques to address the presence of carbonation and foamability. Here we present a robotic pourer (FIZZeyeRobot), which normalizes the variability of foam and bubble development during pouring into a vessel. It is coupled with video capture to assess several parameters of foam quality, including foamability (the ability of the foam to form) drainability (the ability of the foam to resist drainage) and bubble count and allometry. The foam parameters investigated were analyzed in combination to the wines scores, chemical parameters obtained from laboratory analysis and manual measurements for validation purposes. Results showed that higher quality scores from trained panelists were positively correlated with foam stability and negatively correlated with the velocity of foam dissipation and the height of the collar. Significant correlations were observed between the wine quality measurements of total protein, titratable acidity, pH and foam expansion. The percentage of the wine in the foam was found to promote the formation of smaller bubbles and to reduce foamability, while drainability was negatively correlated to foam stability and positively correlated with the duration of the collar. Finally, wines were grouped according to their foam and bubble characteristics, quality scores and chemical parameters. The technique developed in this study objectively assessed foam characteristics of sparkling wines using image analysis whilst maintaining a cost-effective, fast, repeatable and reliable robotic method. Relationships between wine composition, bubble and foam parameters obtained automatically, might assist in unraveling factors contributing to wine quality and directions for further research.     

油气井钻井现场安全监督考核与评价方法探讨

为了提高安全监督人员的综合业务素质,促进钻井作业安全监督工作的开展,进一步完善安全监督的考核与评价体系的建设,针对川庆钻探公司钻井作业安全监督工作现状,应用层次分析法（AHP）,将传统的定性考核与指标性定量考核相结合,对石油天然气钻井作业安全监督考核评价进行了探讨,建立了钻井作业安全监督量化考核指标体系,通过在川庆钻探工程公司安全环保质量检测监督研究院安全监督考核中的实际应用,发挥了较好的效果。该考核与评价体系有利于计算机软件的开发和建立计算机网络系统,为钻井安全监督信息化管理提供了一种新的考核与评价体系。     

Effect of high pressure treatments on smoked cod quality during refrigerated storage

The effect of high pressure (HP) treatments on microbiological, chemical, textural and sensory characteristics of vacuum-packaged cold-smoked cod refrigerated at 5 °C for 60 d was evaluated. HP at 400, 500 and 600 MPa for 5 and 10 min reduced microbial counts of smoked cod and delayed microbial growth during refrigerated storage. No differences in lipid oxidation estimated as thiobarbituric acid reactive substances (TBARS) were observed after pressurization and during refrigeration. Only tryptamine and spermine at very low levels were detected among biogenic amines in smoked cod. High pressure treatments induced a brighter appearance of smoked cod, with higher values of L∗ and b∗, whereas a∗ values decreased with pressurization. HP affected hardness and shear strength of smoked cod, with higher values after treatment, but differences with untreated smoked cod were attenuated during the storage period. No differences in overall appearance and odor of smoked cod were reported after sensory evaluation. The results obtained in the present work point to the usefulness of pressurization of smoked cod at 400 MPa for 10 min or 500 MPa for 5 min to obtain an acceptable product with extended shelf-life. HP might increase the safety and protect the product against possible pathogen contamination during processing.     

Development of a qRT-PCR method to assess the viability of Giardia intestinalis cysts,Cryptosporidium spp. and Toxoplasma gondii oocysts

This study evaluates the viability of Giardia intestinalis cysts, Cryptosporidium spp. and Toxoplasma gondii oocysts, which may be found in water and food matrices subjected to contaminated water. Viability is a key factor to be considered in order to assess parasite infectivity. People living in developing countries are particularly at risk of contamination by these pathogens, which can cause severe diseases particularly in immunocompromised people. In this report, we describe methods combining the mechanical rupture of (oo)cysts and mRNA extraction in order to determine their viability by qRT-PCR. The targeted genes are beta-giardin, hsp70, and SporoSAG for the detection of G. intestinalis, Cryptosporidium spp. and T. gondii respectively. The proposed method is compared to in vivo infectivity tests specific of each parasite. Then, this qRT-PCR method is applied directly on parasite suspensions and subsequently on basil experimentally contaminated with the parasites. For each protozoan, the detection limit of the qRT-PCR method is 2 parasites per reaction (2 μL mRNA analyzed) on parasite suspensions, and 3 parasites per gram of basil matrix. Compared to in vivo methods, qRT-PCR can detect viable but not infectious parasites. This qRT-PCR method could represent an attractive alternative as a specific and sensitive tool for: i) rapid assessment of the risk of human contamination by G. intestinalis, Cryptosporidium spp. and T. gondii parasites; ii) evaluation of the efficiency of industrial process.     

Effect of polyphosphates on the quality of frozen light salted cod (Gadus morhua L.) fillets

Frozen light salted fillets have been subject to discussion concerning their definition as foodstuff. EU has recently placed these products in the frozen category. The aim was to investigate how a commercial polyphosphate blend affected the quality of light salted fillets. Fresh and previously frozen fillets of cod were injected with a brine containing 0, 4.5, 9 or 18 g/L of Carnal 2110. Quality, chemical characteristics and phosphate residues were analyzed in fillets. Compared to previously frozen, light salted fillets from fresh raw materials had a whither and less yellow color while significantly lower yields and oxidation levels were registered. No differences were found in drip loss during thawing. Addition of polyphosphate contributed to increased whiteness of both frozen and thawed fillets from both raw material groups, while no effects on yields or drip loss were detected. Polyphosphate reduced oxidation only in the frozen raw material group. Total phosphate contents were higher in fillets from fresh than frozen raw materials and residues were mainly detected as monophosphate. The choice of raw material will affect the end quality and yields and results suggest that polyphosphate can improve light salted fillet quality and therefor may be defined as a food additive.     

Continuous quality and shelf life monitoring of retail-packed fresh cod loins in comparison with conventional methods

This study investigated the applicability of a new photochromic time-temperature indicator (TTI) to monitor the quality and shelf life of fresh cod loins in retail packs at different storage conditions; also compared this automatic monitoring method with other methods of quality control, such as sensory, chemical and microbiological analyses; and with a shelf life prediction model. TTI placed on the bottom of the packs effectively reflected the temperature condition of the product. TTI with the initial square value of 61 was suitable for continuous monitoring of the quality and shelf life of the product repacked on day 6 after processing. The estimated product shelf lives based on TTI and on the square-root model for relative rate of spoilage of fresh seafood were well correlated.     

注水油田水驱开发状况评价方法研究

探讨了注水油田水驱开发状况的评价方法,主要介绍了4种水驱开发状况的评价方法:水驱指数Sp、存水率Cp、注入水的采油补偿系数,以及合理注水量图版分析法。应用这四种评价方法,对HJS作业区Y162区从2009年到目前的注水水驱开发状况做出了评价,并通过对比理论注水量分布和实际注水量分布的对比,提出了长2层部分井控液生产的建议。     

计量站沉砂器的研制与应用

为解决油田计量站发生砂卡流量计 ,胶带、棉纱等杂物堵塞滤网而造成憋压 ,以及滤网损坏后加快流量计损坏等问题 ,研制成功一种新型计量站沉砂器。它装于计量分离器的进口立管上 ,采用旋转沉降和重力 速度沉降原理来实现砂粒沉降。 1 2座计量站应用表明 ,这种沉砂器原理可行 ,结构简单 ,沉砂效果显著 ,再未出现流量计砂卡 ,单井计量率达 1 0 0 %。须指出的是 ,低产稠油井不宜使用这种沉砂器     

Shelf life of packaged loins of dried salt-cured cod (Gadus morhua L.) stored at elevated temperatures

Dried salt-cured cod is a commercially important product that is mainly exported to markets in Latin America and Southern Europe. The product is usually split, and cut and packaged once it reaches the market. However, many markets do not have adequate refrigeration facilities. When stored at elevated temperatures, a red or pink discolouration can develop due to the growth of extreme halophiles, at which point the product is considered defective and cannot be sold. We have investigated the shelf life of packaged loins of dried salt-cured cod stored at 25, 30, and 35 °C and at 60 and 80% relative humidity (RH). Shelf life varied by temperature, RH, water content, and level of extreme halophiles. Product stored at 60% RH had a longer shelf life than product stored at 80% RH, and storage at 25 °C revealed a longer shelf life than storage at 30 or 35 °C. At both 60 and 80% RH, drying beyond 48% had a limited shelf life effect. As dried salt-cured fish is largely sold and consumed seasonally, its shelf life has more implications during the low season, as prolonged non-refrigerated storage may cause more product to become defective.     

提高苏丹6区固井质量的柔性水泥浆固井技术

苏丹6区位于苏丹共和国西南部,该区244.5 mm套管固井水泥封固井段包括主力产层,采用常规水泥浆体系固井后,电测水泥环胶结质量均不理想。完钻后,套管试压过程中产生的套管变形,以及继续钻井过程中钻柱和钻头对套管的撞击作用对井壁与套管间水泥环的破坏加大了对固井界面胶结的不良影响,甚至造成水泥环层间封隔失效。为此,在244.5 mm套管固井中引入了一套新的柔性水泥浆体系。该水泥浆体系中混有2%的膨胀剂和2%~3%的增韧剂。膨胀剂中的有效组分在水泥水化过程中促进水泥晶体的晶型变化和体积增加,以补偿水泥水合硬化时产生的体积内收缩,从而有效地消除了水泥石固结过程中产生的微间隙,增韧剂显著提高了水泥石的韧性和抗冲击性,实现了苏丹6区244.5 mm中间套管环空的良好封固,提高了界面的胶结质量。     

罗马什金油田开发晚期的原油稳产

从1975年开始罗马什金油田进入开发晚期,原油产量不断下降。近14年来,由于完善了开发系统,采用了先进的提高地层原油采收率的方法、技术措施和工艺,罗马什金油田的原油产量开始保持稳定,甚至出现了增长。在开发晚期油田主要致力于两项任务：其一是保证注水波及范围和易采原油储量达到最大化,其二是使难采原油储量投入有效开发。为此进行高效开发的新工艺有：对以前的生产区块的规模进行优化,优化井网部署和井网密度,优化生产井的地层压力和井底压力;完善注水系统;广泛推行提高原油采收率方法。     

断块油田高含水期提高开发效果研究

断块油田因断块发育,进入高含水采油阶段时间较早.断块油田在高含水期阶段纵向和平面非均质严重,层间矛盾更加突出,没有动用的剩余油更加分散、破碎,产量递减速度加快,水油比增长快.根据断块油田在高含水期的开采特点,分析了有代表性断块油田的成功开采经验,对断块油田在高含水期的开采特点进行仔细研究,提出了断块油田在高含水期改善注水开发效果的有效途径.