Dehydration and Separation of Grape Pomace in a Fluidized Bed System

Grape pomace components (seed and skin) were separated in a fluidized bed system based on their aerodynamic behavior. The Weibull equation was used to explain the elutriation history. Seed dehydration was characterized by a first period of constant drying rate and a second period in which drying rate decreased following Fick's liquid molecular diffusion model. The order of magnitude of heat and mass transfer parameters, both internal and external, was similar to those reported in the literature.     

Effect of Tomato Paste on Rheological Properties and Particle Size Distribution of Model Oil-in-Water Emulsions

The role of tomato paste in stabilizing model o/w salad dressing formulations pre-stabilized with xanthan and propylene glycol alginate was studied at levels of tomato paste ranging from 3 to 12% using creep measurements, steady shear measurements and particle size measurements. The addition of tomato paste shifted the particle size distribution to lower values; this distribution was a function of aging time. Creep and steady shear measurements showed an increase in rheological parameters and an increase in viscosity, respectively, suggesting that at higher or equal levels of 6% tomato paste the stability of the o/w emulsion was enhanced significantly.     

Variations in stir zone and thermomechanically affected zone of dissimilar friction stir weld of AA5083 and AA6082 alloys

Variations in composition, microhardness (in the thermomechanically affected zone) and texture in the tool domain of the dissimilar friction stir weld of AA5083-O and AA6082-T6 alloys were investigated. The contents of the major alloying elements in the weld zones were determined using inductively coupled plasma?atomic emission spectroscopy. It was observed that a slight drop in the content of the alloying elements results from the friction stir welding process with the Mg content being the most affected amongst the major alloying elements in the two alloys. By relating the mass fractions of the major alloying elements in the parent metals of both alloys to those of the stir zone, the relative proportions of the two alloys in the stir zone were estimated with the results showing that at least 60% of the materials in the stir zone are from the retreating side of the weld. It was also revealed that the changes in the hardness profile in the thermomechanically affected zone of the retreating side are predominantly influenced by changes in grain size in that domain. Finally, the investigation further revealed that the texture component in the tool shoulder domain is different from the texture component in the tool pin domain.     

THERMAL RESISTANCE OF BACILLUS CEREUS SPORES AS AFFECTED BY ADDITIVES IN THE RECOVERY MEDIUM

The effects of the addition of starch, glucose, sodium chloride, sodium citrate, monopotassium phosphate and disodium phosphate to the recovery medium on apparent heat resistance of Bacillus cereus spores (ATCC 4342, 7004 and 9818) were investigated. Sodium citrate, monopotassium and disodium phosphate at concentrations of 0.1% were effective inhibitory agents for heat injured B. cereus spores especially for strain 9818, although only monopotassium and disodium phosphate caused a significant reduction (p < 0.05) in D-values obtained for strain 9818. Sodium chloride also had a marked effect on the recovery of heat injured spores. Concentration as low as 0.5% caused a significant reduction in the recovery rates for strains 9818 and 7004. In all cases, increasing the salt levels from 0.5 to 4% resulted in a progressive decrease in spore recovery. D-values gradually decreased as the salt content increased, although the concentrations which produced statistically significant differences (p < 0.05) varied among strains. The addition of starch at 0.1% resulted in a significant increase in the counts for strains 9818 and 7004. In contrast, glucose (0.1%), did not significantly modify the counts obtained Neither of these compounds affected decimal reduction times. No statistical significance (p>0.05) differences were detected among z-values for the spores of the three strains recovered in the presence of different additives assayed. z-Values ranged from 6.67 to 8.32, with a mean value of 7.56 ± 0.46C .