Microwave hybrid fast sintering of red clay ceramics

This work aimed to examine the performance of the hybrid sintering of clay ceramic in a microwave furnace, compared to the sintering process in a conventional furnace. The raw materials were subjected to X-ray fluorescence, loss on ignition (LOI), X-ray diffraction, particle size distribution, real specific mass, and thermogravimetric analyses. The red clay ceramic mass was prepared, extruded, pre-sintered in a conventional furnace at 600°C/60 min, and sintered at temperatures between 700 °C and 1100 °C. The sintering conventional (resistive oven) was carried out for 60 min with a heating rate of 10°C/min. In the microwave furnace, the sintering times were 5, 10, and 15 min, with a heating rate of 50°C/min, with a sintering chamber coated with silicon carbide (susceptor). The sintered specimens were characterized according to linear shrinkage, water absorption, apparent porosity, apparent specific mass, X-ray diffraction, Raman spectroscopy analysis, spectroscopy analysis in the ultraviolet and visible regions, microhardness, and scanning electron microscopy. The results showed that microwave sintering promoted an increase in the microhardness and apparent specific mass, and reduction in water absorption and apparent porosity values, due to greater densification in the microstructure. The best results occurred for specimens sintered at 1100°C.     

Microbiological hazards involved in fresh‐cut lettuce processing

BACKGROUND: The increasing consumption of produce all over the world has resulted in increasing concern by the regulatory agencies with respect to the level of safety performed by the processors. The objective of the present study was to investigate the hazards involved in the various steps of fresh‐cut lettuce processing (reception/selection of raw material, washing, rinsing, sanitisation and final product) by means of microbiological analyses of microbial groups used as indicators of hygienic conditions and of pathogens. RESULTS: High microbial loads of mesophilic and psychrotrophic bacteria and Pseudomonas spp. were found in the ram reception (～6 log colony‐forming units (CFU) g^?1), which were reduced by a single logarithmic cycle for the last two microbial groups after the sanitisation step (P < 0.05), the latter being ineffective against the first microbial group (P > 0.05). Lower counts of yeasts and moulds, total coliforms (35 °C) and faecal coliforms (44 °C) were observed in the initial step (3.49–4.53 log CFU g^?1, 0.65–1.55 log most probable number (MPN) g^?1 and 0.50–0.90 log MPN g^?1 respectively), these values increasing significantly after the sanitisation step for yeasts and moulds (～5 log CFU g^?1) but remaining unaltered for coliforms (P > 0.05). Salmonella spp. were not found in any of the experiments carried out, while the presence of Escherichia coli was observed in the final product. CONCLUSIONS : Practices compromising the hygienic quality of the final product during commercial storage were observed and corrective measures suggested. To the best of the authors' knowledge, these are the first data on microbiological safety in Brazilian fresh‐cut processing plants. Copyright © 2008 Society of Chemical Industry     

Effect of dry‐salt processing on the textural properties and cell wall polysaccharides of cv. Thasos black olives

BACKGROUND: Thasos is an olive variety cultivated mainly in Greece used to produce ‘naturally black dry‐salted olives’. This process consists in placing the olives in disposed layers with coarse sodium chloride. The loss of water and other solutes gradually debitters and wrinkles the fruits. In this study, the effect of dry‐salt processing on the texture and cell wall polysaccharide composition was investigated. RESULTS: This type of processing affected primarily the mechanical properties of the olive flesh. In processed olives, this tissue was approximately 4.5 times stronger and also more deformable up to failure and stiffer than that from the raw olives. The dry‐salt processing had its strongest effect on pectic polysaccharides. This included the increment of solubilization of arabinose‐rich polymers in aqueous solutions, and thus their partial loss to the soak medium during dry‐salting. Contrarily, galacturonic acid‐rich polymers were further retained in the processed olives, probably by their stabilization within the cell walls by reduction of the electrostatic repulsion between the acidic groups of these polysaccharides due to sodium ions. CONCLUSION: The texture improvement of olive flesh by dry‐salt processing seems to be correlated with the reorganization of the galacturonic acid‐rich pectic polysaccharides into the cell wall of the fruit. Copyright © 2008 Society of Chemical Industry     

Volatilization of hydrogen sulfide from a quiescent surface

Air-water mass transfer of hydrogen sulfide from a shallow tank with a quiescent surface under the influence of weak wind stress on the water surface was studied numerically using a two-dimensional model. The flow field in the tank was investigated using a computational code based on a finite volume, which is used to numerically solve momentum, mass and continuity conservation equations. The results show that water phase flow field is strongly dependent on the wind-induced surface velocity and the aspect ratio of the tank. Based on the numerical study, the liquid-side mass transfer coefficient is correlated with Reynolds number (R(e)), tank aspect ratio (AR) and Schmidt number (S(c)). Overall mass transfer coefficient (K(L)) values extend further downstream as the R(e) number increases.     

Impact assessment of odours emitted by a wastewater treatment plant

Complaints from the Domingos Martins population about sewage odours in the city made the district attorney order an impact assessment of the odours emitted by the city wastewater treatment plant (WWTP). This study comprised various techniques, models and population surveys. In 2007, an odour emission model proved that the main hydrogen sulphide emitter was the aeration tank of the WWTP (13.5 g h(-1)) and such emissions, according to CALPUFF model, should be perceived in the whole Domingos Martins city centre area. In this area, 58% of those interviewed were annoyed by the WWTP odours. However, in 2009, the odour monitoring panel recorded few odour occurrences. A second population survey showed that hereafter only 20% of those interviewed were annoyed by the WWTP emissions. Odour emission and dispersion models run with 2010 data proved a drastic reduction of the WWTP aeration tank emissions and consequently the city centre was not bothered by WWTP emissions anymore. The odour emission reduction was due to the modification of the WWTP aeration tank system. Despite the odour emission reduction, houses located southeast of the WWTP were still annoyed by sewage odours. However, in this part of the town, other sources of sewage odours have been found.     

Estimate of Suspended Sediment Concentration from Monitored Data of Turbidity and Water Level Using Artificial Neural Networks

Artificial neural networks (ANNs) are promising alternatives for the estimation of suspended sediment concentration (SSC), but they are dependent on the availability data. This study investigates the use of an ANN model for forecasting SSC using turbidity and water level. It is used an original method, idealized to investigate the minimum complexity of the ANN that does not present, in relation to more complex networks, loss of efficiency when applied to other samples, and to perform its training avoiding the overfitting even when data availability is insufficient to use the cross-validation technique. The use of a validation procedure by resampling, the control of overfitting through a previously researched condition of training completion, as well as training repetitions to provide robustness are important aspects of the method. Turbidity and water level data, related to 59 SSC values, collected between June 2013 and October 2015, were used. The development of the proposed ANN was preceded by the training of an ANN, without the use of the new resources, which clearly showed the overfitting occurrence when resources were not used to avoid it, with Nash-Sutcliffe efficiency (NS) equals to 0.995 in the training and NS = 0.788 in the verification. The proposed method generated efficient models (NS = 0.953 for verification), with well distributed errors and with great capacity of generalization for future applications. The final obtained model enabled the SSC calculation, from water level and turbidity data, even when few samples were available for the training and verification procedures.     

Natural convection in a partially open square cavity with internal heat source: An analysis of the opening mass flow

A steady buoyancy-driven flow of air in a partially open square 2D cavity with internal heat source, adiabatic bottom and top walls, and vertical walls maintained at different constant temperatures is investigated numerically in this work. A heat source with 1% of the cavity volume is present in the center of the bottom wall. The cold right wall contains a partial opening occupying 25%, 50% or 75% of the wall. The influence of the temperature gradient between the verticals walls was analyzed for Ra_e = 10³–10⁵, while the influence of the heat source was evaluated through the relation R = Ra_i/Ra_e, investigated at between 400 and 2000. Interesting results were obtained. For a low Rayleigh number, it is found that the isotherm plots are smooth and follow a parabolic shape indicating the dominance of the heat source. But as the Ra_e increases, the flow slowly becomes dominated by the temperature difference between the walls. It is also observed that multiple strong secondary circulations are formed for fluids with a small Ra_e whereas these features are absent at higher Ra_e. The comprehensive analysis is concluded with horizontal air velocity and temperature plots for the opening. The numerical results show a significant influence of the opening on the heat transfer in the cavity.     

Effect of nanovesicle-encapsulated nisin on growth of Listeria monocytogenes in milk

Commercial nisin was encapsulated in nanovesicles (mean diameter 140 nm) prepared from partially purified soy lecithin. Nisin-loaded liposomes and unencapsulated (free) nisin were initially tested in BHI medium and skim milk inoculated with Listeria monocytogenes and incubated for 48 h at 30 °C. At such abuse temperature conditions, free nisin showed better inhibitory than the liposomal counterparts. Subsequently, the effect of encapsulated or free nisin was evaluated in combination with refrigeration (7 ± 1 °C) in both whole (3.25% fat) and skim (0% fat) milk for up to 14 day. A decrease of 3–4 log cycles in L. monocytogenes counts was observed for free and encapsulated nisin at 0.5 mg/ml concentration. Liposome encapsulation of antimicrobial peptides may be important to overcome stability issues and interaction with food components. The utilization of nanovesicle-encapsulated nisin in combination with low temperatures appeared to be effective to control L. monocytogenes in milk, emphasizing the importance of hurdle technology to assure food safety.     

The Influence of Baffles on the Natural Convection in Trapezoidal Cavities

This article presents an investigation into natural convection in trapezoidal cavities. It examines a cavity whose floor and upper inclined walls are both adiabatic, while the vertical walls are isothermal. For these isothermal walls, we consider two thermal boundary conditions. Under the first condition, the short wall on the left side is heated as the tall one on the right side is cooled. The second condition is the reverse of the first—the short wall is cooled as the tall one is heated. Considering laminar conditions and a two-dimensional system, steady-state computations are carried out to assess the effects of one and two baffles, the baffle's height (H _b ), Rayleigh number, 10³ ≤ Ra ≤ 10⁶, and three Prandtl number values. To demonstrate the various effects, the results from several designed case studies are shown in terms of isotherms, streamlines, and local and average Nusselt numbers in order. Predictions reveal that the second baffle decreases the cavity's fluid flow and heat transfer. As the height of the baffle rises, the heat transfer drops drastically. Also, two baffles produce more pronounced thermal stratification than only one.