Influence of indigenous yeasts on the fermentation and volatile profile of plum brandies

The aim of this study was to determine the influence of different yeasts isolated from fresh blue plum fruits (Aureobasidium sp.) and spontaneously fermenting plum musts (Kloeckera apiculata and Saccharomyces cerevisiae), as well as commercial wine and distillery strains, on the fermentation and chemical composition of plum brandies. Gas chromatography methods were used to detect major volatile components. The most rapid fermentation occurred in musts inoculated with S. cerevisiae. However, the highest concentration of ethanol was detected in samples after spontaneous fermentation (8.40% v/v). Plum brandies obtained after distillation contained from 66.3 (K. apiculata) up to 74.3% v/v ethanol (spontaneous fermentation). The samples after spontaneous fermentation were distinguished by a high content of acetoin, ethyl acetate and total esters, accompanied by a low level of methanol and fusel alcohols. Non-Saccharomyces yeasts were responsible for higher concentrations of esters and methanol, while S. cerevisiae strains resulted in increased levels of higher alcohols. It was also found that isolated indigenous strains of S. cerevisiae synthesized relatively low amounts of higher alcohols compared to commercial cultures. Samples obtained using the distillery strain of S. cerevisiae received the highest score (18.2) during sensory analysis and were characterized by a well-harmonised taste and aroma.     

Behaviour of Dietary Fibre Supplements During Bread Dough Development Evaluated Using Novel Farinograph Curve Analysis

A regression model composed of two sigmoid functions with variable asymptotes was developed and used to analyse the dietary fibre supplement behaviour during bread dough mixing. Using eight commercial dietary fibres of different botanical origin and model wheat starch-gluten flour, farinograph curves for fibre-flour blends and for the flour only were performed. After smoothing of the curves with the regression model, difference farinograms as the fibre supplementation effects were determined. The results showed that the difference farinograms had two peaks, whose shape was strongly differentiated by the studied supplements. The presence of both peaks allowed distinguishing two kinds of the rheological activity of each fibre supplement: weakening and strengthening of the consistency of bread dough during its development. The carrot, oat, cranberry, and cacao fibres exhibited dominance of strengthening over weakening action. While chokeberry, carob, apple, and flax fibres were characterised by dominance of weakening over strengthening action. The analysis of both position and height of the peaks in the difference farinogram can be also helpful for determination of hydration kinetics of the fibres used for bread supplementation.     

Assessment of health hazard associated with nitrogen compounds in water

This paper presents results of analyses of water in the river Ma?a Panew in South West Poland flowing through a rural area with some chemical industry developed. The aims of the work were to investigate the pollutants level in the river, compare the obtained results with obligatory drinking water standards and determine possible health effects when using the river as a source for drinking water production. Attention was given to nitrogen compounds as nitrate(V) ions (NO(3-)) and nitrite(III) ions (NO(2-)), mostly of anthropogenic origin, were detected in the monitored water. The average concentrations of NO(3-) and NO(2-) were 3.54 and 0.286 mg/dm(3), respectively. The chances for non-carcinogenic effects, namely methemoglobinemia, resulting from possible exposure to the examined chemicals were determined based on the analytical and toxicological data. As infants are the sub-population most susceptible to nitrate-induced methemoglobinemia, the assessment was limited to children aged 0-3 years. The determined values expressed by hazard quotient (HQ) and hazard index (HI) indicate that the water pollutants and their concentrations do not exceed unity; however, in the case of infants, the other nitrate sources should be controlled.     

Hydrodynamics and heat transfer in bubbly flow in the turbulent boundary layer

In the work presented is a new approach to modelling the bubbly flow in the boundary layer. The approach is based on summation of dissipation energy coming from the shearing turbulent flow in the absence of bubbles and the dissipation contribution from the presence of bubbles. As a result we obtain the dissipation of equivalent single phase turbulent flow. The model has been solved using the method of asymptotic correction to provide an explicit differential equation describing the velocity profile. That can be solved with the assumption of constant void fraction distribution to yield the analytical velocity profile. Alternatively, author has developed his own model of lateral void migration, which is distinct from other models by virtue of presence of another rotational velocity. Velocity distributions calculated using the new model have been compared against the experimental data of turbulent bubble flows with small void fraction. A good consistency between calculations performed using a new model and available experimental data has been obtained. Additionally, a solution of the temperature field is also given. In the case of a constant void fraction distribution analytical distribution of the Nusselt number is given or the set of differential equations needs to be solved.     

Existence of optimal solutions of two-directionally continuous linear repetitive processes

In the paper, an existence theorem for a Lagrange optimal control problem connected with a two-directionally continuous variant of a linear autonomous repetitive process is derived. As a corollary, existence of an optimal solution in the case of cost functional depending on a fixed ??end-function?? is obtained.     

Anthocyanins,total polyphenols and antioxidant activity in amaranth and quinoa seeds and sprouts during their growth

Total antioxidant capacity, total phenolic contents (TP) and anthocyanins contents (ANT) were determined in Amaranthus cruentus and Chenopodium quinoa seeds and sprouts. Antioxidant activity of the investigated seeds decreased in the following order: quinoa, amaranth v. Rawa, amaranth v. Aztek for FRAP and quinoa, amaranth v. Aztek, amaranth v. Rawa for both ABTS and DPPH. Sprouts activity depended on the length of their growth, and the peak values were reached on the fourth day in the case of amaranth and on the sixth day in the case of quinoa. The data obtained by the three methods showed significant correlation between TP content in seeds and sprouts. In sprouts grown in the daylight and in the darkness we observed some significant changes of TP, ANT and antioxidant activity. Amaranth and quinoa seeds and sprouts can be used in food, because it is a good source of ANT and TP with high antioxidant activity.     

New insights into the mechanism of H2 generation through NaBH4 hydrolysis on Co-based nanocatalysts studied by differential reaction calorimetry

To our knowledge, the present study is the first investigation by liquid-phase calorimetry of the mechanism of hydrogen generation by hydrolysis of sodium borohydride catalyzed by Co₂B nanoparticles generated in situ. The differential reaction calorimeter was coupled with a volumetric hydrogen measurement, allowing a simultaneous thermodynamic and kinetic study of the reaction. At the end of the reaction, the catalyst was characterized ex situ by TEM, XRD, magnetism, N₂ adsorption, TGA–DTA, and the liquid hydrolysis products were analyzed by Wet-STEM and ¹¹B-NMR. The in situ preparation method made it possible to form nanoparticles (<12 nm) of Co₂B which are the active phase for the hydrolysis reaction. In semi-batch conditions, the Co₂B catalyst formed in situ is subsequently reduced by each borohydride addition and oxidized at the end of the hydrolysis reaction by OH⁻ in the presence of metaborate. A coating of the nanoparticles has been observed by calorimetry and physico-chemical characterization, corresponding to the formation of a 2–3 nm layer of cobalt oxide or hydroxide species.