Influence of physicochemical binder properties on agglomeration of wheat powder in couscous grain

Wet agglomeration mechanisms developing in low shear mixers have been described considering a fractal morphogenesis process that links the median size of the agglomerates with their solid volume fraction via a fractal dimension. It appears fundamental to integrate the polydispersity of the generated structures (nuclei, agglomerates, dough pieces) in the analysis of the agglomeration process in order to approach the industrial problems. The objective of this study is to correlate the influence of the physicochemical characteristics of several liquid binders, on the fractal agglomeration mechanisms. To do so, we considered the values of the fractal model parameters. The obtained results confirmed that semolina wet agglomeration follows a fractal morphogenesis for the different applied liquid binders. Our results also showed a marked influence of the studied physicochemical properties of the liquid binder on the value of the fractal model parameters. During wet agglomeration in low shear mixers, the mechanisms implied during agglomeration (wetting, nucleation and growth) do not occur consecutively, but they coexist throughout at each water contents.     

Effects of dilution on fine particle mass and partitioning of semivolatile organics in diesel exhaust and wood smoke

Experiments were conducted to examine the effects of dilution on fine particle mass emissions from a diesel engine and wood stove. Filter measurements were made simultaneously using three dilution sampling systems operating at dilution ratios ranging from 20:1 to 510:1. Denuders and backup filters were used to quantify organic sampling artifacts. For the diesel engine operating at low load and wood combustion, large decreases in fine particle mass emissions were observed with increases in dilution. For example, the PM2.5 mass emission rate from a diesel engine operating at low load decreased by 50% when the dilution ratio was increased from 20:1 to 350:1. Measurements of organic and elemental carbon indicate that the changes in fine particle mass with dilution are caused by changes in partitioning of semivolatile organic compounds. At low levels of dilution semivolatile species largely occur in the particle phase, but increasing dilution reduces the concentration of semivolatile species, shifting this material to the gas phase in order to maintain phase equilibrium. Emissions of elemental carbon do not vary with dilution. Organic sampling artifacts are shown to vary with dilution because of the combination of changes in partitioning coupled with adsorption of gas-phase organics by quartz filters. The fine particle mass emissions from the diesel engine operating at medium load did not vary with dilution because of the lower emissions of semivolatile material and higher emissions of elemental carbon. To measure partitioning of semivolatile materials under atmospheric conditions, partitioning theory indicates that dilution samplers need to be operated such that the diluted exhaust achieves atmospheric levels of dilution. Too little dilution can potentially overestimate the fine particle mass emissions, and too much dilution (with clean air) can underestimate them.     

Effect of a supplementation of Euphorbia heterophylla on nutritional meat quality of Guinea pig (Cavia porcellus L.)

The aim of the present work was to study the effect of dietary supplementation of Euphorbia heterophylla on the quality of the Guinea pig meat. Forty guinea pigs were divided into two groups fed ad libitum during 46 days a Panicum maximum diet (Panicum diet) or a mixed diet (75% Panicum maximum + 25% Euphorbia heterophylla) (Paneuphorbia diet) to compare their effects on performances and on the composition of guinea pig tissues and carcass. Daily weight gain, liver weight, carcass yield, and the lipid content of both the carcass and the perirenal fat were significantly increased by the Paneuphorbia diet. Feeding Paneuphorbia diet increased (P < 0.05) the n-3 PUFA content in perirenal fat, muscle, liver and in the carcass and decreased (P < 0.05) the n-6/n-3 ratios in all these tissues and the carcass. In conclusion, this study shows that Euphorbia heterophylla is a source of n-3 fatty acids which can improve significantly the n-3 PUFA content of Guinea pig meat and carcass.     

An enhanced discriminatory pulsed-field gel electrophoresis scheme for subtyping Salmonella serotypes Heidelberg, Kentucky, SaintPaul, and Hadar

Conventional pulsed-field gel electrophoresis (PFGE) protocols, used extensively as a successful approach for subtyping many salmonellae, may be inadequate for discriminating strains sharing levels of homogeneity within the same serotype. Four additional restriction enzymes (SpeI, PacI, SfiI, and NotI), in addition to XbaI and BlnI, were used in PFGE typing of 33 Salmonella Heidelberg, 27 Salmonella Kentucky, 27 Salmonella SaintPaul, and 27 Salmonella Hadar isolates that were recovered from poultry and porcine retail meats from different states of the United States. A dendrogram derived from the combined analysis of six enzymes was highly discriminatory with a Simpson index of diversity value of over 0.950. The ratio of nodes to isolates was more than 0.75 with an average of fewer than three isolates in each polytomy for all four serotypes. Two three-enzyme combinations, SpeI/NotI/SfiI for Salmonella Heidelberg and Salmonella Hadar, and SpeI/BlnI/SfiI for Salmonella Kentucky and Salmonella SaintPaul, were found to have comparable discriminatory abilities of differentiating isolates of these Salmonella serotypes with the six-enzyme combination. The enhanced discriminatory PFGE-based subtyping scheme can be used effectively for the differentiation of strains of the four Salmonella serotypes. The findings also highlight PFGE analysis as a continued essential and informative subtyping method for source tracking and outbreak investigations of these and other Salmonella pathogens.     

Stability of citral in protein- and gum arabic-stabilized oil-in-water emulsions

Citral is a major flavor component of citrus oils that can undergo chemical degradation leading to loss of aroma and formation of off-flavors. Engineering the interface of emulsion droplets with emulsifiers that inhibit chemical reactions could provide a novel technique to stabilize citral. The objective of this study was to determine if citral was more stable in emulsions stabilized with whey protein isolate (WPI) than gum arabic (GA). Degradation of citral was equal to or less in GA- than WPI-stabilized emulsion at pH 3.0 and 7.0. However, formation of the citral oxidation product, p-cymene was greater in the GA- than WPI-stabilized emulsion at pH 3.0 and 7.0. Emulsions stabilized by WPI had a better creaming stability than those stabilized by GA because the protein emulsifier was able to produce smaller lipid droplets during homogenization. These data suggest that WPI was able to inhibit the oxidative deterioration of citral in oil-in-water emulsions. The ability of WPI to decrease oxidative reactions could be due to the formation of a cationic emulsion droplet interface at pH 3.0 which can repel prooxidative metals and/or the ability of amino acids in WPI to scavenge free radical and chelate prooxidative metals.     

Pollutant emissions from gasoline combustion. 1. Dependence on fuel structural functionalities

To study the formation of air pollutants and soot precursors (e.g., acetylene, 1,3-butadiene, benzene, and higher aromatics) from aliphatic and aromatic fractions of gasoline fuels, the Utah Surrogate Mechanisms is extended to include submechanisms of gasoline surrogate compounds using a set of mechanism generation techniques. The mechanism yields very good predictions of species concentrations in premixed flames of n-heptane, isooctane, benzene, cyclohexane, olefins, oxygenates, and gasoline using a 23-component surrogate formulation. The 1,3-butadiene emission comes mainly from minor fuel fractions of olefins and cyclohexane. The benzene formation potential of gasoline components shows the following trends as functions of (i) chemical class: n-paraffins < isoparaffins < olefins < naphthalenes < alkylbenzenes < cycloparaffins < toluene; (ii) carbon number: n-butane < n-pentane < n-hexane; and (iii) branching: n-hexane < isohexane < 2,2,4-trimethylpentane < 2,2,3,3-tetramethylbutane. In contrast, fuel structure is not the main factor in determining acetylene formation. Therefore, matching the benzene formation potential of the surrogate fuel to that produced by the real fuel should have priority when selecting candidate surrogate components for combustion simulations.     

Development of Real-time PCR Assays for the Detection of the <Emphasis Type="Italic">pin</Emphasis> II Terminator (t<Emphasis Type="Italic">pin</Emphasis>II) Used in GM Constructs and Its Donor Organism,Potato (<Emphasis Type="Italic">Solanum tuberosum</Emphasis>)

Two singleplex TaqMan methods were developed for the detection of potato targets: one for the detection of the tpinII terminator, which is an emerging terminator used in GM constructs, and one for the detection of the endogenous StLS gene of potato. Performance criteria such as specificity and sensitivity were successfully tested for the two methods, taking into account the recommendations of international guidelines. The presence of the StLS target was checked in 16 potato cultivars. The StLS target is present at low copy number and can be used for quantitation purposes, as demonstrated on transgenic potatoes in this paper. The StLS target is an excellent candidate to replace the presently recommended endogenous target based on the UGP gene, which shows several disadvantages due to its high copy number and lack of specificity. The research also indicates that DNA can easily be extracted from different parts of potato tubers with a classical cetyltrimethylammonium bromide method.     

Influence of κ-carrageenan on the properties of a protein-stabilized emulsion

We report on the influence of κ-carrageenan (κ-CAR) on the surface activity of bovine serum albumin (BSA) and on the properties of BSA-stabilized oil-in-water emulsions. Surface tension data at low ionic strength indicate an electrostatic interaction at neutral pH which becomes much stronger at pH 6. The effect of the attractive BSA–κ-CAR interaction on the state of aggregation and creaming stability of protein-stabilized emulsions (20 vol% n-tetradecane, 1.7 wt% BSA, 5 mM) has been investigated at three pH values. At pH 6 the system behaviour is interpreted in terms of bridging flocculation leading to an emulsion droplet gel network over a certain limited polysaccharide concentration range. While the trend of behaviour is qualitatively similar to that reported recently for equivalent BSA+ι-carrageenan (ι-CAR) solutions and emulsions, the BSA–κ-CAR interaction is clearly weaker than the BSA–ι-CAR interaction under similar pH and ionic strength conditions. This means that a higher polysaccharide content is required to induce flocculation in systems containing κ-CAR, and also that the resulting emulsion gel network is weaker. The behaviour is consistent with the lower density of charged sulfate groups on the κ-CAR as compared with the ι-CAR.     

Dietary manipulation of muscle long-chain omega-3 and omega-6 fatty acids and sensory properties of lamb meat

The effects of dietary manipulation of muscle long-chain omega-3 fatty acids (FA) on sensory properties of cooked meat in second cross ([Merino×Border Leicester]×Poll Dorset) wether lambs were evaluated. Lambs fed dietary supplements of fish meal (FM, Exp. 1) and fish oil (FO, Exp. 2) showed moderately (P<0.01) and markedly (P<0.001) increased muscle long-chain omega-3 FA content compared with those fed the basal diet of lucerne chaff and oat chaff. Protected canola seed (PCS, Exp. 1) significantly (P<0.001) increased omega-6 FA content of the longissimus muscle. In each of the 2 experiments (1 and 2), after being fed experimental diets for 6 weeks lambs were slaughtered at a commercial abattoir. At 24 h post-mortem (PM) the semitendinosus and biceps femoris muscles were removed from animals and stored at -20°C until evaluation of sensory properties using experienced panel members. The muscle samples were stored for 3 (Exp. 1) and 12 (Exp. 2) months then removed, thawed and cooked for sensory evaluation. The meat samples were cooked under standardized conditions in a convection microwave at 180°C (20-25 min) to an internal temperature of 75°C. Cooked samples were tested for flavour, aroma, juiciness and overall palatability. The significant increase in muscle long-chain omega-3 with FM (Exp. 1 and 2) and FO (Exp. 2) or omega-6 FA with PCS (Exp. 1) were not detrimental to sensory panel evaluations of flavour or aroma of cooked meat when compared with the basal diet. However, meat from FM (Exp. 1) had lower juiciness and FO (Exp. 2) had lower overall palatability. Protected sunflower meal protein with FO (Exp. 2) significantly lowered ratings for flavour, juiciness and overall palatability. Lamb meat with increased levels of long-chain omega-3 FA can be produced without altering the sensory quality (flavour or aroma) of the cooked meat.