Ionic liquid-assisted hydrothermal synthesis of TiO2 nanoparticles and its application in photocatalysis

Anatase TiO₂ nanoparticles have been successfully synthesized at 130 °C for 2 days via ionic liquid-assisted hydrothermal method. The obtained products are characterized using various techniques. The X-ray diffraction data reveal that the nanoparticles are anatase TiO₂. FTIR spectrum shows that the presence of ionic liquid and indicates Ti–O–Ti peak at around 398 cm^?1, and the bands at 1500 and 1600 cm^?1 indicates C–H in-plane vibrations and stretching of imidazolium ring. Raman spectroscopy show bands at 142, 393, 513, and 636 cm^?1 reveal crystalline anatase phase. UV–Vis spectroscopy shows the λ _max at 355 nm corresponding to a band gap of 3.49 eV. TEM images reveal that the average diameters of anatase TiO₂ nanoparticles are in the range 50–100 nm. Anatase TiO₂ exhibited excellent photocatalysis for the degradation of organic dye.     

Porous, catalytically active palladium nanostructures by tuning nanoparticle interactions in an organic medium

We present a simple template-free method for the synthesis of interconnected hierarchical porous palladium nanostructures by controlling the aggregation of nanoparticles in organic media. The interaction between the nanoparticles is tuned by varying the dielectric constant of the medium consistent with DLVO calculations. The reaction products range from discrete nanoparticles to compact porous clusters with large specific surface areas. The nanoclusters exhibit hierarchical porosity and are found to exhibit excellent activity towards the reduction of 4-nitrophenol into 4-aminophenol and hydrogen oxidation. The method opens up possibilities for synthesizing porous clusters of other functional inorganics in organic media.     

Effect of Thermal Process Time on Quality of "Shrimp Kuruma" in Retortable Pouches and Aluminum Cans

ABSTRACT:  The effect of processing time on biochemical, sensory characteristics, and instrumental texture profiles of "Shrimp Kuruma" in retortable pouches and aluminum cans with equal pack weight and lethality was studied. Processing in pouches resulted in a 35% reduction in processing time compared to cans for equal lethality ( F ₀ 8.0). Thermal processing resulted in a 14% loss of water in canned samples compared to 9% in pouched products. Thermal processing resulted in an increase in the volatile compounds and a decrease in the oxidation products in both canned and pouched samples. Products processed in pouches were rated as lighter in color, more succulent, and more desirable in firmness compared to products in cans. Chewiness and hardness showed a significant difference ( P < 0.05) between the 2 treatments.     

Sodium lactate,sodium diacetate and pediocin: Effects and interactions on the thermal inactivation of Listeria monocytogenes on bologna

The effects and interactions of temperature (56.3–60 °C), sodium lactate (SL; 0–4.8%), sodium diacetate (SD; 0–0.25%) and pediocin (0–10,000 AU) on Listeria monocytogenes on bologna were studied and a predictive inactivation model was developed. Bologna was manufactured with different SL/SD concentrations in the formulation, dipped in pediocin solution and treated at different temperatures using combinations of parameters determined by central composite design. D-values were calculated and analyzed using second order response regression. Predicted D-values were also calculated. The observed D-values for L. monocytogenes on bologna ranged from 2.10 to 35.59 min. Temperature alone decreased predicted D-values from 99.02 min at 56.3 °C to 44.71 min at 60.0 °C. Adding SL decreased D-values (85.43–22.71 min) further; however, heat and SD combined was the most effective for reducing L. monocytogenes on bologna. An SD level of 0.25% at 58.2 °C had the overall lowest predicted D-value (15.95 min). Combination treatments increased or decreased D-values, depending on the temperature. Pediocin (2500 and 5000 AU) and heat decreased D-values, but exhibited a protective effect at higher concentrations (≥7500 AU). The results showed that interactions between additives in formulations can vary at different temperatures/concentrations, thereby affecting thermal inactivation of foodborne pathogens in meat products. Hence, food processors should modify food formulations carefully, and verify with adequate testing so that product safety is not compromised.     

Survival of a five-strain cocktail of Escherichia coli O157:H7 during the 60-day aging period of cheddar cheese made from unpasteurized milk

The U.S. Food and Drug Administration Standard of Identity for Cheddar cheeses requires pasteurization of the milk, or as an alternative treatment, a minimum 60-day aging at > or =2 degrees C for cheeses made from unpasteurized milk, to reduce the number of viable pathogens that may be present to an acceptable risk. The objective of this study was to investigate the adequacy of the 60-day minimum aging to reduce the numbers of viable pathogens and evaluate milk subpasteurization heat treatment as a process to improve the safety of Cheddar cheeses made from unpasteurized milk. Cheddar cheese was made from unpasteurized milk inoculated with 10(1) to 10(5) CFU/ml of a five-strain cocktail of acid-tolerant Escherichia coli O157:H7. Samples were collected during the cheese manufacturing process. After pressing, the cheese blocks were packaged into plastic bags, vacuum sealed, and aged at 7 degrees C. After 1 week, the cheese blocks were cut into smaller-size uniform pieces and then vacuum sealed in clear plastic pouches. Samples were plated and enumerated for E. coli O157:H7. Populations of E. coli O157:H7 increased during the cheese-making operations. Population of E. coli O157:H7 in cheese aged for 60 and 120 days at 7 degrees C decreased less than 1 and 2 log, respectively. These studies confirm previous reports that show 60-day aging is inadequate to eliminate E. coli O157:H7 during cheese ripening. Subpasteurization heat-treatment runs were conducted at 148 degrees F (64.4 degrees C) for 17.5 s on milk inoculated with E. coli O157:H7 at 10(5) CFU/ml. These heat-treatment runs resulted in a 5-log E. coli O157: H7 reduction.     

Controlled release by permeability alteration of cationic ammonio methacrylate copolymers using ionic interactions

A multiparticulate drug delivery system was studied in which the drug release of a model drug theophylline could be modulated by interactions of ammonio methacrylate polymer and anions. The system consisted of a EUDRAGIT® NE coated anionic core, layered with drug and further layered with EUDRAGIT® RS. The effects of different anions like chloride, succinate, citrate, and acetate as well as the thickness of the polymer layers on the in vitro drug release were studied. It was seen that succinate and acetate anions had permeability enhancing effects and citrate and chloride anions had permeability retarding effects on the polymer. The results indicate that changing these variables would enable us to get a desired release profile and hence the proposed system could be a viable alternative to existing technologies for the development of a controlled drug delivery system.     

Development and Characterization of an Edible Composite Film Based on Chitosan and Virgin Coconut Oil with Improved Moisture Sorption Properties

An edible composite film was prepared from an emulsion system based on chitosan and virgin coconut oil (VCO). The effect of incorporation of VCO was evaluated at various concentrations and the optimum concentration was chosen based on resultant changes in the properties of the film. Addition of VCO in film forming solution resulted in increase in film thickness and marginal reduction in film transparency. Compatibility of VCO with chitosan was better at lower concentration of VCO as indicated by the microstructure of composite film in scanning electron micrographs. Phase separation was evident at higher level of oil incorporation and the optimal oil/chitosan ratio was determined to be at 0.5 to 1 mL/g chitosan. Furthermore, chemical interaction took place between VCO and chitosan as revealed by Fourier transform infrared spectroscopy data. Even though control chitosan films exhibited superior gas barrier properties, composite film with optimum VCO concentration revealed better mechanical and moisture sorption properties.     

Effects and interactions of sodium lactate, sodium diacetate, and pediocin on the thermal inactivation of starved Listeria monocytogenes on bologna

The effects and interactions of temperature (56.3-60 °C), sodium lactate (SL; 0-4.8%), sodium diacetate (SDA; 0-2.5%), and pediocin (0-10,000 AU) on starved Listeria monocytogenes (10⁷ CFU/g) on bologna were investigated. Bologna slices containing SL and SDA in the formulation were dipped in pediocin, surface inoculated, and treated at various temperatures using combinations of parameters determined by central composite design. D-values were calculated. The observed D-values ranged from 2.8 min at 60 °C to 24.61 min at 56.3 °C. Injury ranged from 9.1 to 76% under various conditions. The observed D-values were analyzed using second order response surface regression for temperature, SL, SDA, and pediocin, and a predictive model was developed. Predicted D-values were calculated and ranged from 3.7 to 19 min for various combinations of parameters. Temperature alone reduced the predicted D-values from 33.96 min at 56.3 °C to 11.51 min at 60 °C. Addition of SL showed a protective effect. Other combination treatments either reduced or increased D-values depending on temperature. The combination of SL and SDA was effective at lower temperatures, however, higher levels of SDA at higher temperatures made the organism more heat resistant. Pediocin (up to 5000 AU) with increasing temperature and SDA reduced D-values. Depending on temperature and concentration, the interactions between various additives can affect thermal inactivation of L. monocytogenes on bologna. Starvation rendered L. monocytogenes more susceptible to heat and additives.     

Reconstructing and analyzing periodic human motion from stationary monocular views

We have shown previously that it is possible to accurately reconstruct periodic motions in 3D from a single camera view, using periodicity as a physical constraint from which to perform geometric inference. In this paper we explore the suitability of the reconstruction techniques for real human motion. We examine the degree of periodicity of human gait empirically, and develop algorithmic tools to address some of the challenges arising from this type of motion, including reconstructing motions that deviate from pure periodicity, properly handling the trajectories of multiple points on an articulated body, and proposing a distance function for measuring the difference between two reconstructions. Importantly, we illustrate the usefulness of these techniques by applying them to the tasks of view-invariant activity classification, clinical gait analysis and person identification.