Inactivation of Salmonella enterica serovar Enteritidis on shell eggs by ozone and UV radiation

The presence of Salmonella enterica serovar Enteritidis in shell eggs has serious public health implications. Several treatments have been developed to control Salmonella on eggs with mixed results. Currently, there is a need for time-saving, economical, and effective egg sanitization treatments. In this study, shell eggs externally contaminated with Salmonella (8.0 x 10(5) to 4.0 x 10(6) CFU/g of eggshell) were treated with gaseous ozone (O3) at 0 to 15 lb/in2 gauge for 0 to 20 min. In other experiments, contaminated shell eggs were exposed to UV radiation at 100 to 2,500 microW/cm2 for 0 to 5 min. Treatment combination included exposing contaminated eggs to UV (1,500 to 2,500 microW/cm2) for 1 min, followed by ozone at 5 lb/in2 gauge for 1 min. Eggs that were (i) noncontaminated and untreated, (ii) contaminated and untreated, and (iii) contaminated and treated with air were used as controls. Results indicated that treating shell eggs with ozone or UV, separately or in combination, significantly (P < 0.05) reduced Salmonella on shell eggs. For example, contaminated eggs treated with ozone at 4 to 8 degrees C and 15 lb/in2 gauge for 10 min or with UV (1,500 to 2,500 microW/cm2) at 22 to 25 degrees C for 5 min produced 5.9- or 4.3-log microbial reductions or more, respectively, when compared with contaminated untreated controls. Combinations including UV followed by ozone treatment resulted in synergistic inactivation of Salmonella by 4.6 log units or more in about 2 min of total treatment time. Salmonella was effectively inactivated on shell eggs in a short time and at low temperature with the use of a combination of UV radiation and ozone.     

Changes in the non-structural carbohydrates associated with the field drying of oat forage

Two trials were conducted to determine the sugars, fructans and starch in oat plants (Avena sativa L) and the changes occurring in these carbohydrate fractions during field drying in the haymaking process. The composition of oat herbage in non-structural carbohydrates varied markedly between years; the contents of sugars, fractals and starch in both leaf blade and non-leaf blade materials being nether in 1990–1991 than in 1991–1992. Field drying produced a significant decrease (P < 0.05) in the amount of soluble carbohydrates. For the whole aerial plant parts, the decline in the fructans concentration ranged between 42.8 and 38.2% and that of sugars between 16.5 and 5.8%. The total losses of sugars and fractions in hay, expressed as losses of dry matter, ranged from 88 to 63 g kg^?1 depending on the year.     

The effect of field drying on the non-structural carbohydrate composition in vetch hay

Common vetch (Vicia sativa L) was harvested and allowed to dry in the open air. The composition of fresh forage in non-structural carbohydrates varied markedly between years, the contents of sugars and starch in both leaves and stems being much higher in 1990-91 than 1991-92. Field drying produced a significant decrease in the amounts of these carbohydrates. The total losses of sugars and starch in hay, expressed as losses of dry matter, ranged from 28 to 15 g kg^-1, depending on the year.     

Space phasor theory and control of multiphase machines through their decoupling into equivalent three-phase machines

This paper first introduces the space phasor theory from a general mathematical viewpoint and, above all, from a physical one as well. The theory is then applied to the particular case of constant airgap multiphase machines (MMs) fed by arbitrary voltage waveforms. It is mathematically proven, and thereafter checked by simulations too, that these machines can be split into a set of equivalent three-phase machines mechanically coupled but electrically independent. This electrical decoupling leads immediately to develop the very fast torque control schemes of the MMs. All of them boil down to a mere extension of those already used in the homologous three-phase machines.     

Effect of the Nucleophile’s Nature on Chloroacetanilide Herbicides Cleavage Reaction Mechanism. A DFT Study

In this study, the degradation mechanism of chloroacetanilide herbicides in the presence of four different nucleophiles, namely: Br⁻, I⁻, HS⁻, and S₂O₃⁻², was theoretically evaluated using the dispersion-corrected hybrid functional wB97XD and the DGDZVP as a basis set. The comparison of computed activation energies with experimental data shows an excellent correlation (R² = 0.98 for alachlor and 0.97 for propachlor). The results suggest that the best nucleophiles are those where a sulfur atom performs the nucleophilic attack, whereas the other species are less reactive. Furthermore, it was observed that the different R groups of chloroacetanilide herbicides have a negligible effect on the activation energy of the process. Further insights into the mechanism show that geometrical changes and electronic rearrangements contribute 60% and 40% of the activation energy, respectively. A deeper analysis of the reaction coordinate was conducted, employing the evolution chemical potential, hardness, and electrophilicity index, as well as the electronic flux. The charge analysis shows that the electron density of chlorine increases as the nucleophilic attack occurs. Finally, NBO analysis indicates that the nucleophilic substitution in chloroacetanilides is an asynchronous process with a late transition state for all models except for the case of the iodide attack, which occurs through an early transition state in the reaction.     

Changes in lipid fractions and sensory properties of Idiazabal cheese induced by lipase addition

This work studied the addition of an adequate lipase to enhance lipolysis reactions and the development of piquant flavour and sharp odour in Idiazabal cheese, as an alternative to the use of lamb rennet paste. Cheeses were manufactured from bulk raw ewes' milk in 50 l vats with commercial bovine rennet and 80 lipase units of pregastric or 180 lipase units of fungal lipase and ripened for 180 days. A higher lipolytic activity was induced by lipase addition promoting strong changes in odour and flavour attributes. Both fungal and pregastric lipases increased the content of total free fatty acids (FFA), but the fungal lipase released mainly medium- and long-chain FFA. In contrast, the pregastric lipase preferably released short-chain FFA. Diglyceride (DG) content was considerably higher in cheeses made with added pregastric lipase compared with those made with fungal lipase or with no lipase. Monoglycerides (MG) were detected only in cheeses made with either lipase added, reaching comparable concentrations after ripening for 180 days. The cheeses made with pregastric lipase had the highest scores for odour and flavour intensity, and sharp and rennet odours, desirable attributes for the Idiazabal cheese made with lamb rennet paste. None of the texture attributes were significantly influenced by the concentrations of MG and DG in the cheeses made with either lipase. Thus, the pregastric lipase was more appropriate than the fungal lipase to develop a more traditionally-flavoured Idiazabal cheese.     

Evolution of anthocyanins during maturation of tempranillo grape variety (Vitis vinifera) using polynomial regression models

In general, the anthocyanin content of grapes increases during ripening but presents a concentration minimum a few days before physiological maturity. This minimum is sharper for the acyl derivatives. Significant behavioural differences were found between monoglucosides and their acyl derivatives. A polynomial model was used to describe the evolution of anthocyanins in the maturation of Tempranillo grapes (Vitis vinifera L).     

Levels of PCDD/Fs, PCBs, and PCNs in soils and vegetation in an area with chemical and petrochemical industries

The concentrations of polychlorinated dibenzo-p-dioxins and dibenzofurans (PCDD/PCDFs), polychlorinated biphenyls (PCBs), and polychlorinated naphthalenes (PCNs) have been determined in soil and wild chard samples collected in an area of Tarragona County (Catalonia, Spain) with an important number of chemical and petrochemical industries. Samples were also collected in urban/residential zones, as well as in presumably unpolluted sites. In soils, the levels of PCDD/Fs ranged from 0.16 ng I-TEQ/kg (unpolluted sampling points) to 2.65 ng I-TEQ/kg (industrial zone), and those of sigmaPCBs ranged from 657 to 12038 ng/ kg in these same zones. In turn, sigmaPCNs ranged from 32 (unpolluted sites) to 180 ng/kg (residential/urban sites). In contrast to soil concentrations, there were not significant differences among collection zones in the levels of PCDD/Fs, PCBs, and PCNs found in chard. However, PCB and PCN concentrations in chard samples collected at the unpolluted sampling points were higher than the respective concentrations in soils. In general terms, the current concentrations of the organic pollutants analyzed in this study are similar or lower than data from previous reports in other countries.     

Pulse-based snacks as functional foods: Processing challenges and biological potential

Despite their high nutritional value and potential health benefits, pulse intake has not increased in the last three decades. Several strategies have been implemented to increase pulse consumption, such as their incorporation in bakery products, breakfast cereals, and snacks. The inclusion of pulses in these products could be an alternative to satisfy the consumers’ demand for healthy foods. However, pulse-based snacks face important challenges, including reducing antinutritional factors, achieving consumer acceptance, and consolidating the pulse-based snacks as functional foods. This review summarizes and discusses methods for producing snacks where cereals or tubers were replaced with at least 50% pulses. Also, it briefly assesses their effect on nutritional composition, antinutritional factors, sensory acceptance, and different health benefits evaluations. Extruded snacks exhibited high protein and dietary fiber and low fat content, contrary to the high fat content of deep fat–fried snacks. Meanwhile, baked snacks presented moderate concentrations of protein, dietary fiber, and lipids. Pulses must be pretreated using process combinations such as soaking, dehulling, cooking, fermentation, germination, and extrusion to reduce the antinutritional factors. Pulse-based snacks show good sensory acceptance. However, sensory evaluation should be more rigorous using additional untrained judges. Several studies have evaluated the health benefits of pulse-based snacks. More research is needed to validate scientifically the health benefits associated with their consumption. Pulse-based snacks could be an alternative to improve the nutritional composition of commercially available snacks. The use of pulses as ingredients of healthier snacks represents an important alternative for the food industry due to their low cost, sensory characteristics, high nutritional profile, and environmental benefits.     

STC power for 15 MW of PV comparing nameplate,initial power and power after 4 years

To date, the majority of quality controls performed at PV plants are based on the measurement of a small sample of individual modules. Consequently, there is very little representative data on the real Standard Test Conditions (STC) power output values for PV generators. This paper presents the power output values for more than 1300 PV generators having a total installed power capacity of almost 15.3 MW. The values were obtained by the INGEPER‐UPNA group, in collaboration with the IES‐UPM, through a study to monitor the power output of a number of PV plants from 2006 to 2009. This work has made it possible to determine, amongst other things, the power dispersion that can be expected amongst generators made by different manufacturers, amongst generators made by the same manufacturer but comprising modules of different nameplate ratings and also amongst generators formed by modules with the same characteristics. The work also analyses the STC power output evolution over time in the course of this 4‐year study. The values presented here could be considered to be representative of generators with fault‐free modules. Copyright © 2012 John Wiley & Sons, Ltd.