STUDIES ON OCCURRENCE AND CHARACTERIZATION OF CLOSTRIDIUM PERFRINGENS FROM SELECT MEATS

A study was undertaken to assess the prevalence of Clostridium perfringens in meat and to characterize the isolates obtained in the study for virulence factors. A total of 211 meat samples of different animals (70 each of buffalo and goat and 71 of poultry) were screened and the highest occurrence of C. perfringens was observed in goat (91.4%) followed by poultry (70.4%) and buffalo (65.7%). Among the 116 isolates (buffalo‐32, goat‐37 and poultry‐45) of C. perfringens screened for the presence of enterotoxin gene by PCR, 9.3, 32.4 and 15.5% isolates of buffalo, goat and poultry, respectively, were found to possess enterotoxin gene. Screening of 15 enterotoxin gene possessing isolates for verocytotoxicity revealed that 12 isolates exhibited cytopathic effect while 3 isolates did not show any cytopathic effect in spite of the presence of enterotoxin gene. A total of 115 C. perfringens isolates were screened for other virulence markers, i.e., lecithinase and hemolysin. The results revealed that the majority of the isolates expressed these activities. Antibiogram studies of C. perfringens isolates using 16 antibiotics displayed multidrug resistance. The isolates showed resistance to streptomycin, ceftazidime, colistin sulfate, cephalothin, ampicillin and gentamicin. Whereas 100% sensitivity to ciprofloxacin, ofloxacin and nitrofurantoin was seen, moderate sensitivity was observed with tetracycline and sulfatriad.     

QUALITY OF MEAT PRODUCTS DURING REFRIGERATED AND ULTRA-CHILLED STORAGE

Standard domestic refrigerators store food between 1 and 5C (33.8–41F). A manufacturer recently developed a refrigerator capable of storing food in the “ultra‐chilled region” (?3 to ?7C) and claimed that storage of fresh meat in this region better maintains quality. To understand quality in terms of chemical reaction rates, microbial growth and texture and flavor changes, three common consumer meat products – steak, ground beef patty and salmon – were stored for a selected period of time, as determined by microbial testing, in five refrigerator models with different environmental conditions (constant temperature and temperature fluctuation). At the end of the storage period, consumer panelists assessed the quality of the cooked samples by ranking them according to preference. In addition, instruments were used to measure the color and shear cutting force (for steak only) of each sample. Results from the consumer Ranking R‐Index Test indicate that panelists preferred samples stored under or near ultra‐chilled conditions rather than samples stored under standard refrigerated conditions. The ultra‐chilled samples not only had higher panelist rankings and more favorable comments, but also had lower microbial aerobic plate counts. The instrument readings, however, highly varied and did not correlate well with sensory data.     

PALATABILITY AND VISUAL CHARACTERISTICS OF HAMS AND LOIN CHOPS FROM SWINE TREATED WITH RACTOPAMINE HYDROCHLORIDE

This study was designed to evaluate the visual and palatability characteristics of boneless cured hams and fresh loin chops from pigs fed diets containing 0, 5, 10 or 20 ppm of the phenethanolamine, ractopamine hydrochloride (RAC). Sixty pigs were blocked by starting weight and randomly assigned to pens (four pigs/pen) within each of three blocks. Treatments were then randomly assigned to pens (six pens of the 0–ppm level and three pens each for the 5, 10 and 20 ppm RAC levels). Animals were slaughtered by weight block after approximately 48 days on trial. Fresh pork hams and loin sections (10–14th rib) were removed from the right side of the carcasses for subsequent analysis. Boneless hams were manufactured using commercial curing procedures. RAC had no effect (P > 0.05) on visual or palatability attributes of ham slices or boneless loin chops. Moisture content of the longissimus muscle from RAC treatments was lower (P < 0.05) than controls; however, this difference was small. These results indicate that RAC had no affect on the visual or palatability characteristics of boneless cured and smoked hams or fresh boneless pork loin chops.     

Study of Bacterial Samples Using Laser Induced Breakdown Spectroscopy

Laser-induced breakdown spectroscopy （LIBS） technique has been applied to inves- tigate two different types of bacteria, Escherichia coli （B1） and Micrococcus luteus （B2） deposited on glass slides using Spectrolaser 7000. LIBS spectra were analyzed using spectrolaser software. LIBS spectrum of glass substrate was compared with bacteria spectra. Ca, Mg, Na, K, P, S, C1, Fe, A1, Mn, Cu, C, H and CN-band appeared in bacterial samples in air. Two carbon lines at 193.02 nm, 247.88 nm and one hydrogen line at 656.28 nm with intensity ratios of 1.9, 1.83 and 1.53 appeared in bacterial samples B1 and B2 respectively. Carbon and hydrogen are the important components of the bio-samples like bacteria and other cancer cells. Investigation on LIBS spectra of the samples in He and Ar atmospheres is also presented. Ni lines appeared only in B2 sample in Ar atmosphere. From the present experimental results we are able to show that LIBS technique has a potential in the identification and discrimination of different types of bacteria.     

Radiation resistance of a cylindrical antenna immersed in a weakly ionized magnetoplasma. II†

The field components for electromagnetic and eletromagnetic waves from a cylindrical antenna radiating in a weakly ionized magnetoplasma and expressions for radiation resistances assuming sinusoidal current distribution in the antenna have been obtained. The effect of a steady magnetic field on the radiation resistances has been discussed. it has been concluded that the magnetic field changes considerably the radiation characteristics of an antenna.     

Precharged CMOS quaternary logic encoder-decoder circuits

Multiple-valued buses have been proposed as a way of overcoming the interconnection complexity of VLSI. In this paper we present efficient new encoder-decoder circuits for four-valued bus signalling in clocked CMOS VLSI systems. The important advantages of our designs are that they can be implemented by standard binary CMOS processes, and are considerably simpler than earlier designs. Furthermore, they have no static power dissipation. The circuits have been extensively simulated using SPICE and have been found to operate reliably.     

SPEED AT BREAKDOWN TORQUE OF A SINGLE-PHASE INDUCTION MOTOR

ABSTRACT

The purpose of this paper is to present an “exact” analytical expression to calculate speed at breakdown torque and the breakdown torque of single-phase induction motors. From the theoretical expression for torque developed by a single-phase motor, a sixth order polynomial in speed at breakdown torque is obtained, and solved, using a well known method. A real root for per unit speed, i.e. the ratio of speed to the synchronous speed, that lies between 0 and 1 is selected and the actual breakdown torque is determined by substituting it in the torque equation. The breakdown torque, also termed as maximum torque, so obtained has been found to yield better correlation between the predicted and the tested results than the only existing empirical relation. Steps to calculate speed at maximum torque are also suggested. For an arbitrarily selected single-phase induction motor, a curve of speed at breakdown torque as a function of r₂/X is also included for the purposes of illustration and understanding.     

OPTIMUM DESIGN OF SMALL DISTRIBUTION TRANSFORMER USING ALUMINIUM CONDUCTORS

ABSTRACT

Design Optimization of distribution transformer of small KVA rating using aluminium conductors is considered as a nonlinear multivariable constrained programming problem. For this purpose a set of five independent design variables is identified and suitable constraints are imposed to meet the thermal and other performance requirements of the transformer. The various objective functions are formed in terms of cost of active material, capitalized cost of losses as the operating cost and the overall cost as the sum of these two. This is done to select most effective and appropriate optimized design for these types of transformers. The optimization is achieved through Rosenbrock's method of direct search in conjunction with the sequential unconstrained minimization Technique (SUMT). The optimized design results for a 25 KVA distribution transformer using aluminium conductors are presented along with the design results using copper as the winding material for different objective functions.     

RHEOLOGICAL BEHAVIOUR OF CLARIFIED MANGO JUICE CONCENTRATES

The rheological behaviour of clarified mango juice was measured at temperatures 15–85C and concentrations 15–66 °Brix, using a rotoviscometer. Mango juice free of pectin and pulp behaves as a Newtonian fluid. The effect of temperature can be described by an Arrhenius-type equation. The activation energy for viscous flow was in the range of 1.64–8.44 kcal/g-mol, depending on the concentration. The effect of concentration was modelled better by an exponential relationship than a power-law relationship. Simple equations are proposed for describing the combined effect of temperature and soluble solids content on the juice viscosity.     

TEXTURAL CHANGES IN VEGETABLES DURING THERMAL PROCESSING. II. EFFECTS of ACIDIFICATION and SELECTED PRETREATMENTS ON TEXTURE of TURNIPS

The effect of different preprocessing treatments on the softening of vegetable tissues during acidification of turnips at different temperatures was studied. Texture was characterized by the maximum load force in a puncture test. the different preprocessing treatments considered were blanching alone and coupled with vacuum infusion, freezing/thawing and calcium chloride addition. Samples were acidified at different constant temperatures: 20, 50, 70 and 90C. Results were obtained by comparing the softening occurring for all samples and for non-preprocessed turnips. It was found that for low temperature processing the final result was mainly due to the effect of the preprocessing itself on the turnip texture while for high temperature processing the effect of the preprocessing on the tissues sensitivity to the processing was more important. Blanching alone caused greater softening when processing at 70C but lead to a firmer product when coupled with calcium chloride addition or vacuum infusion for processing at 70 and 90C.