A comparison between EGR and lean-burn strategies employed in a natural gas SI engine using a two-zone combustion model

Exhaust gas recirculation (EGR) strategy has been recently employed in natural gas SI engines as an alternative to lean burn technique in order to satisfy the increasingly stringent emission standards. However, the effect of EGR on some of engine performance parameters compared to lean burn is not yet quite certain. In the current study, the effect of both EGR and lean burn on natural gas SI engine performance was compared at similar operating conditions. This was achieved numerically by developing a computer simulation of the four-stroke spark-ignition natural gas engine. A two-zone combustion model was developed to simulate the in-cylinder conditions during combustion. A kinetic model based on the extended Zeldovich mechanism was also developed in order to predict NO emission. The combustion model was validated using experimental data and a good agreement between the results was found. It was demonstrated that adding EGR to the stoichiometric inlet charge at constant inlet pressure of 130 kPa decreased power more rapidly than excess air; however, the power loss was recovered by increasing the inlet pressure from 130 kPa at zero dilution to 150 kPa at 20% EGR dilution. The engine fuel consumption increased by 10% when 20% EGR dilution was added at inlet pressure of 150 kPa compared to using 20% air dilution at 130 kPa. However, it was found that EGR dilution strategy is capable of producing extremely lower NO emission than lean burn technique. NO emission was reduced by about 70% when the inlet charge was diluted at a rate of 20% using EGR instead of excess air.     

Decision making and probabilistic risk assessment

Several questions have been posed, in advance, to members of a panel on Decision Making held at the International Post-Conference Seminar on the Role of Data and Judgment in Probabilistic Risk and Safety Analysis, (SMiRT-8, August 1985). The relationship between probabilistic risk assessment and decision making is discussed with emphasis on: the role of judgment; verification of results of probabilistic risk assessments; the review process; safety goals and standards.     

Antibacterial activities of peptides from the water-soluble extracts of Italian cheese varieties

Water-soluble extracts of 9 Italian cheese varieties that differed mainly for type of cheese milk, starter, technology, and time of ripening were fractionated by reversed-phase fast protein liquid chromatography, and the antimicrobial activity of each fraction was first assayed toward Lactobacillus sakei A15 by well-diffusion assay. Active fractions were further analyzed by HPLC coupled to electrospray ionization-ion trap mass spectrometry, and peptide sequences were identified by comparison with a proteomic database. Parmigiano Reggiano, Fossa, and Gorgonzola water-soluble extracts did not show antibacterial peptides. Fractions of Pecorino Romano, Canestrato Pugliese, Crescenza, and Caprino del Piemonte contained a mixture of peptides with a high degree of homology. Pasta filata cheeses (Caciocavallo and Mozzarella) also had antibacterial peptides. Peptides showed high levels of homology with N-terminal, C-terminal, or whole fragments of well known antimicrobial or multifunctional peptides reported in the literature: α_S1-casokinin (e.g., sheep α_S1-casein (CN) f22-30 of Pecorino Romano and cow α_S1-CN f24-33 of Canestrato Pugliese); isracidin (e.g., sheep α_S1-CN f10-21 of Pecorino Romano); kappacin and casoplatelin (e.g., cow κ-CN f106-115 of Canestrato Pugliese and Crescenza); and β-casomorphin-11 (e.g., goat β-CN f60-68 of Caprino del Piemonte). As shown by the broth microdilution technique, most of the water-soluble fractions had a large spectrum of inhibition (minimal inhibitory concentration of 20 to 200 μg/mL) toward gram-positive and gram-negative bacterial species, including potentially pathogenic bacteria of clinical interest. Cheeses manufactured from different types of cheese milk (cow, sheep, and goat) have the potential to generate similar peptides with antimicrobial activity.     

Solid State Bioconversion of Oil Palm Empty Fruit Bunches for Production of Citric Acid by Wild Strains of Aspergillus Niger

This study investigated the potential of Aspergillus niger strains for the production of citric acid from oil palm empty fruit bunches (EFB) through solid state bioconversion (SSB). Twenty six wild strains of Aspergillus niger isolated from lemon, orange, and sewage treatment plant sludge were evaluated. Factors considered in the study were citric acid production, sugar consumption, and protein content as growth indicator. Two strains of Aspergillus niger (IBO-103MNB) and (IBO-114MNB) were found to have good potential with citric acid production of 128.43 ± 6.3 and 140.50 ± 1 g kg^-1 of dry EFB with bioconversion time of 4 and 8 d, respectively. The productivity of citric acid by these strains was found to be 32 and 17.5 g kg^–1d^–1, respectively.     

Chemical and irradiation treatments for killing Escherichia coli O157:H7 on alfalfa,radish, and mung bean seeds

In this study, the effectiveness of dry-heat treatment in combination with chemical treatments (electrolyzed oxidizing [EO] water, califresh-S, 200 ppm of active chlorinated water) with and without sonication in eliminating Escherichia coli O157:H7 on laboratory-inoculated alfalfa, radish, and mung bean seeds was compared with that of dry-heat treatment in combination with irradiation treatment. The treatment of mung bean seeds with EO water in combination with sonication followed by a rinse with sterile distilled water resulted in reductions of approximately 4.0 log10 CFU of E. coli O157:H7 per g. whereas reductions of ca. 1.52 and 2.64 log10 CFU/g were obtained for radish and alfalfa seeds. The maximum reduction (3.70 log10 CFU/g) for mung bean seeds was achieved by treatment with califresh-S and chlorinated water (200 ppm) in combination with sonication and a rinse. The combination of dry heat, hot EO water treatment, and sonication was able to eliminate pathogen populations on mung bean seeds but was unable to eliminate the pathogen on radish and alfalfa seeds. Other chemical treatments used were effective in greatly reducing pathogen populations on radish and alfalfa seeds without compromising the quality of the sprouts, but these treatments did not result in the elimination of pathogens from radish and alfalfa seeds. Moreover, a combination of dry-heat and irradiation treatments was effective in eliminating E. coli O157:H7 on laboratory-inoculated alfalfa, radish, and mung bean seeds. An irradiation dose of 2.0 kGy in combination with dry heat eliminated E. coli O157:H7 completely from alfalfa and mung bean seeds, whereas a 2.5-kGy dose of irradiation was required to eliminate the pathogen completely from radish seeds. Dry heat in combination with irradiation doses of up to 2.0 kGy did not unacceptably decrease the germination percentage for alfalfa seeds or the length of alfalfa sprouts but did decrease the lengths of radish and mung bean sprouts.     

Development of a novel microbial sensor with baker's yeast cells for monitoring temperature control during cold food chain

A novel microbial sensor containing a commercial baker's yeast with a high freeze tolerance was developed for visibly detecting inappropriate temperature control of food. When the yeast cells fermented glucose, the resulting gas production triggered the microbial sensor. The biosensor was a simple, small bag containing a solution of yeast cells, yeast extract, glucose, and glycerol sealed up with multilayer transparent film with barriers against oxygen and humidity. Fine adjustment of gas productivity in the biosensor at low temperatures was achieved by changing either or both concentrations of glucose and yeast cells. Moreover, the amount of time that food was exposed to inappropriate temperatures could be deduced by the amount of gas produced in the biosensor. The biosensor was stable without any functional loss for up to 1 week in frozen storage. The biosensor could offer a useful tool for securing food safety by maintaining low-temperature control in every stage from farm to fork, including during transportation, in the store, and at home.