A novel approach to predicting microbial inactivation kinetics during high pressure processing

The inactivation kinetics of Escherichia coli (ATCC 25922) during high pressure processing (HPP) was examined from 200 to 400 MPa in 50 MPa increments at 15 degrees C. Although the time course of HPP-induced E. coli inactivation in 0.1% peptone water successfully fitted the Weibull function, this procedure involved curve fitting, and not prediction. The objective of this study was to develop a novel HPP-induced microbial inactivation model to simulate the inactivation kinetics under various pressure conditions. The maximum inactivation rate during HPP was calculated from the inactivation curves at different pressure conditions on a semi-log plot. The relationship between the square root of the absolute value of the inactivation rate (k(max)) and treatment pressure was linear (R(2)=0.99). The linear relationship between k(max) and treatment pressure also successfully described independent data from other studies in the literature. Overall, the newly developed differential equation model, into which was substituted the square root function of the inactivation rate, was capable of simulating the inactivation kinetics during HPP at constant pressure. Additionally, the model could successfully describe the inactivation kinetics during HPP using other researchers' data. The accuracy of prediction of the new model was comparable to that derived from Weibull or modified Gompertz fitting to the observed data. Furthermore, the new model could successfully simulate the inactivation kinetics during dynamic pressure conditions, which included come-up time, changes in holding pressure during treatment, and pressure-release time. Moreover, the effect of pulsed pressure treatment was also simulated successfully using this model. Therefore, the modeling procedure presented in this study will contribute to the advancement of predictive modeling for HPP-induced microbial inactivation.     

Prediction of pathogen growth on iceberg lettuce under real temperature history during distribution from farm to table

The growth of pathogenic bacteria Escherichia coli O157:H7, Salmonella spp., and Listeria monocytogenes on iceberg lettuce under constant and fluctuating temperatures was modelled in order to estimate the microbial safety of this vegetable during distribution from the farm to the table. Firstly, we examined pathogen growth on lettuce at constant temperatures, ranging from 5 to 25 degrees C, and then we obtained the growth kinetic parameters (lag time, maximum growth rate (micro(max)), and maximum population density (MPD)) using the Baranyi primary growth model. The parameters were similar to those predicted by the pathogen modelling program (PMP), with the exception of MPD. The MPD of each pathogen on lettuce was 2-4 log(10) CFU/g lower than that predicted by PMP. Furthermore, the MPD of pathogens decreased with decreasing temperature. The relationship between mu(max) and temperature was linear in accordance with Ratkowsky secondary model as was the relationship between the MPD and temperature. Predictions of pathogen growth under fluctuating temperature used the Baranyi primary microbial growth model along with the Ratkowsky secondary model and MPD equation. The fluctuating temperature profile used in this study was the real temperature history measured during distribution from the field at harvesting to the retail store. Overall predictions for each pathogen agreed well with observed viable counts in most cases. The bias and root mean square error (RMSE) of the prediction were small. The prediction in which mu(max) was based on PMP showed a trend of overestimation relative to prediction based on lettuce. However, the prediction concerning E. coli O157:H7 and Salmonella spp. on lettuce greatly overestimated growth in the case of a temperature history starting relatively high, such as 25 degrees C for 5 h. In contrast, the overall prediction of L. monocytogenes under the same circumstances agreed with the observed data.     

Heat transfer performance of cryogenic oscillating heat pipes for effective cooling of superconducting magnets

The cryogenic oscillating heat pipe (OHP) for conduction cooling of superconducting magnets was developed and the function was demonstrated successfully. OHP is a highly-efficient heat transfer device using oscillating flow of two-phase mixture. The working fluids that are employed in the present research are Nitrogen, Neon and Hydrogen, and the operating temperatures are 67–91 K, 26–34 K and 17–27 K, respectively. The estimated effective thermal conductivities from the measurement data of the OHP were higher than one of the solids such as copper at low temperature. These results revealed that the cryogenic OHP can enhance the performance of cooling system for magnets.     

Influence of inoculation method, spot inoculation site, and inoculation size on the efficacy of acidic electrolyzed water against pathogens on lettuce

The influence of bacterial inoculation methods on the efficacy of sanitizers against pathogens was examined. Dip and spot inoculation methods were employed in this study to evaluate the effectiveness of acidic electrolyzed water (AcEW) and chlorinated water (200 ppm free available chlorine) against Escherichia coli O157:H7 and Salmonella spp. Ten pieces of lettuce leaf (5 by 5 cm) were inoculated by each method then immersed in 1.5 liters of AcEW, chlorinated water, or sterile distilled water for 1 min with agitation (150 rpm) at room temperature. The outer (abaxial) and inner (adaxial) surfaces of the lettuce leaf were distinguished in the spot inoculation. Initial inoculated pathogen population was in the range 7.3 to 7.8 log CFU/g. Treatment with AcEW and chlorinated water resulted in a 1 log CFU/g or less reduction of E. coli O157:H7 and Salmonella populations inoculated with the dip method. Spot inoculation of the inner surface of the lettuce leaf with AcEW and chlorinated water reduced the number of E. coli O157:H7 and Salmonella by approximately 2.7 and 2.5 log CFU/g, respectively. Spot inoculation of the outer surface of the lettuce leaf with both sanitizers resulted in approximately 4.6 and 4.4 log CFU/g reductions of E. coli O157:H7 and Salmonella, respectively. The influence of inoculation population size was also examined. Each sanitizer could not completely eliminate the pathogens when E. coli O157:H7 and Salmonella cells inoculated on the lettuce were of low population size (10(3) to 10(4) CFU/g), regardless of the inoculation technique.     

Solidification of undercooled Fe-Cr-Ni alloys: Part I. Thermal behavior

Solidification of undercooled Fe-Cr-Ni alloys was studied by high-speed pyrometry during and after recalescence of levitated, gas-cooled droplets. Alloys were of 70 wt pct Fe, with Cr varying from 15 to 19.7 wt pct, balance was Ni. Undercoolings were up to about 300 K. Alloys of Cr content less than that of the eutectic (18.1 wt pct) have face-centered cubic (fee) (austenite) as their equilibrium primary phase, and alloys of higher Cr content have body-centered cubic (bcc) (ferrite) as their equilibrium primary phase. However, except at low undercoolings in the hypoeutectic alloys, all samples solidified with bcc as the primary phase; the bcc then transformed to fcc during initial recalescence for the lower Cr contents or during subsequent cooling for the higher Cr contents. The bcc-to-fcc transformation, whether in the semisolid or solid state, was detected by a second recalescence. In the hypoeutectic alloys, the growth of primary metastable bcc apparently results from preferred nucleation of bcc. The subsequent nucleation of fcc may occur at bcc/bcc grain boundaries. Formerly Graduate Student, Department of Materials Science and Engineering, Massachusetts Institute of Technology     

Decontaminative effect of frozen acidic electrolyzed water on lettuce

We investigated the effects of frozen acidic electrolyzed water (AcEW) on lettuce during storage in a styrene-foam container. The lettuce was kept at 2 to 3 degrees C for 24 h. Populations of aerobic bacteria associated with lettuce packed in frozen AcEW were reduced by 1.5 log CFU/g after storage for 24 h. With frozen tap water, no microorganism populations tested in this study were reduced. A frozen mixture of AcEW and alkaline electrolyzed water (AlEW) also failed to reduce populations of microorganisms associated with lettuce. Although chlorine gas was produced by frozen AcEW, it was not produced by the AcEW-AlEW mixture. This result indicates that the main factor in the decontaminative effect of frozen AcEW was the production of chlorine gas. Accordingly, low-temperature storage and decontamination could be achieved simultaneously with frozen AcEW during distribution.     

Synthesis of sequential poly(1,3-phenyleneethynylene)-based polyradicals and through-space antiferromagnetic interaction of their solid state

Some 1,3-PPE-based polyradicals with pendent phenoxy radicals whose repeating unit consisted of four 1,3-phenyleneethynylene units were synthesized via polymerization between monomers and trimeric monomers in the presence of the Pd(PPh₃)₄ complex catalysts. The ESR spectra of the polyradicals in dichloromethane showed unimodal broad signals. For the solid samples which were prepared from the dichloromethane solution by evaporating the solvent and by drying in vacuo, the signal intensity decreased with broadening of peak-to-peak line-width (ΔH_pp). However, the ESR spectra almost recover to the initial intensity and shapes due to redissolving in dichloromethane. In particular, the decrease of doubly integrating the ESR signal (I_ESR) was more remarkable for the polyradical bearing galvinoxyl and phenoxyl residues than others. This behavior suggests that strong antiferromagnetic interaction partially arose for the polyradical.     

Effects of small and large shear histories on multiple liquefaction properties of sand with initial static shear

It has been reported that soils belonging to slope grounds show different types of liquefaction behavior than those belonging to horizontal grounds. Some research has also revealed that liquefaction histories can significantly affect the shear behavior of sandy soils. However, the combined effects of the slope angle and the magnitude of past shear histories on the liquefaction properties of soils have not been studied comprehensively. Based on this background, several multiple liquefaction tests with initial static shear were conducted on Toyoura sand. In each of these tests, a single specimen was sheared several times up to small or large double amplitude shear strain under a constant volume condition using a specially designed stacked-ring shear apparatus. The behavior of the Toyoura sand observed in these tests was discussed considering various perspectives, such as the increase in relative density, the induced anisotropy, the change in liquefaction resistance, and the shear strain accumulation. The findings of this study established that shear histories of smaller magnitude had relatively less influence on densification and induced anisotropy than those of larger magnitude. Moreover, shear histories of smaller magnitude also resulted in the relatively higher liquefaction resistance of sand specimens against the next cyclic shear, while the opposite trend was observed in the case of specimens subjected to shear histories of larger magnitude. Finally, shear strain accumulated less easily in tests with small shear histories than in those with large shear histories.