Numerical simulation of flow field in three types of standard cyclone separators

The numerical simulation of the fluid flow and particle dynamics is presented by CFD techniques to characterize the performance of the three types of standard cyclones. The three types of cyclones named 1D3D, 2D2D and 1D2D. The length of cylindrical part of the body is equal to 1, 2 and 1 times of the body diameter, respectively; and the length of the conical part is 3, 2 and 2 times of the body diameter. The Reynolds averaged Navier–Stokes equations with Reynolds stress turbulence model (RSM) are solved by use of the finite volume method based on the SIMPLE pressure correction algorithm in the computational domain. The Eulerian–Lagrangian computational procedure is used to predict particles tracking in the cyclones. The velocity fluctuations are simulated using the Discrete Random Walk (DRW). The dependency of cyclone characteristics on its diameter is investigated and D₅₀ (Cut-Point) is calculated for different Particle Size Distributions (PSDs). The numerical results are compared with the experimental data and the theoretical model and good agreement is observed.     

Blunting of the neurotensin mRNA response to haloperidol in the striatum of aging rats: possible relationship to decline in dopamine D2 receptor expression

Neuroleptic drugs such as haloperidol (H) induce a rapid increase in neurotensin/neuromedin N (NT/N) gene expression in the dorsolateral striatum (DLSt) and nucleus accumbens (NA) in young adult rats. This effect may be mediated by post-receptor effectors that are activated by dopamine D2 receptor antagonism. The regional pattern of induction of neurotensin gene expression correlates with the side effect profile of particular neuroleptics. As motor side effects of H differ in aged animals, we hypothesized that the regional expression of the neurotensin gene may differ between young and old animals. We administered H or saline acutely to 3, 14, and 25 month-old Fischer 344 rats, followed by in situ hybridization and quantitative autoradiography for NT/N mRNA. There was a significant age effect on the H-induced NT/N mRNA response in the DLSt, but not the NA, of older animals. In addition to the blunted NT/N mRNA response, significant decreases in D2 receptor mRNA were observed in the lateral striatum of another group of young, middle-aged, and aged rats. Age-related blunting of the NT/N mRNA response to H in the DLSt may be due in part to a decrease in D2 receptors in this structure.     

Modulation of Bcl-2 expression: a potential component of estrogen protection in NT2 neurons

Neuroprotective effects of estrogen have been demonstrated against a variety of cytotoxic insults. We present data here addressing a possible mechanism of estrogen neuroprotection in the human teratocarcinoma cell line NT2 terminally differentiated to a neuronal phenotype. Cell death induced by H2O2 or glutamate results in a dose-dependent cell death of NT2 neurons, while 24 h of estrogen pretreatment significantly enhances neuronal viability. Bcl-2 expression has been shown to reduce oxidative stress and prevent cell death. In NT2 neurons, Bcl-2 levels are dramatically elevated upon differentiation and are further enhanced with estrogen treatment. These results suggest that neuroprotective effects of estrogen may be related to increases in Bcl-2 expression.     

Evaluation of hot-water and sanitizer dip treatments of knives contaminated with bacteria and meat residue

Hot water (HW; 82.2 degrees C, 180 degreesF) is used for sanitation of meat cutting implements in most slaughter facilities, but validation of actual practices against meat-borne bacterial pathogens and spoilage flora is lacking. Observed implement immersions in HW in two large pork processing plants were found to typically be < or = 1 s. Impact of these practices on bacteria on metal surfaces was assessed in the laboratory, and alternative treatments were investigated. Knives were inoculated with raw pork residues and Escherichia coli O157:H7, Salmonella Typhimurium DT104, Clostridium perfringens, and Lactobacillus spp. and were sampled before and after 1- or 15-s dips of blades in HW, warm water (48.9 degrees C), or warm sanitizers (neutral or acid quaternary ammonium compounds [QAC] at 400 ppm, or peroxyacetic acid at 700 ppm H2O2 and 165 ppm peroxyacetic acid). Simultaneous scrubbing and 15-s dipping in HW or acid QAC was also evaluated. Reductions on knives dipped for 1 s were usually < 1 log and were not significantly different (P > 0.05) between treatments. Reductions of E. coli O157:H7 after 15 s in HW, neutral QAC, acid QAC, or peroxyacetic acid were 3.02, 2.38, 3.04, and 1.52 log, respectively. Reductions of other bacteria due to HW were not significantly different from sanitizers and were significantly greater than warm water for all bacteria except C. perfringens. Combined scrubbing and 15-s dipping in HW resulted in a 2.91- and 2.25-log reduction of E. coli O157:H7 and Salmonella Typhimurium DT104, respectively, whereas reduction caused by acid QAC was significantly less at about 1.7 log each. Brief dip treatments of contaminated knives have limited efficacy, but longer immersions cause greater reductions that were not enhanced by scrubbing. QAC is a suitable alternative to HW in this application.     

Survival of Listeria monocytogenes in a simulated recirculating brine chiller system

Contamination by Listeria monocytogenes of processed meats after cooking presents a significant food safety risk. The purpose of this study was to determine the survival of L. monocytogenes in a simulated recirculating brine chiller system using pH values of 5, 6, and 7 with free chlorine concentrations of 0, 3, 5, and 10 ppm in 20% salt brine at -12 degrees C. At pH values of 5, 6, and 7 with chlorine concentrations of 2 and 3 ppm, using 10(8) CFU in a test tube system, an immediate drop of 0.28 log CFU/ml with no significance between treatments (P > 0.05), followed by a steady survival phase with a slope close to 0, was observed. In brine at a pH of 5 with 5 and 10 ppm of chlorine, an initial drop of 0.8 log CFU/ml was observed, which was followed by a steady survival phase with a destruction slope close to zero. At an inoculation concentration of 10(2) CFU in a test tube system (pH values of 5 and 7 with 0 and 10 ppm of chlorine), the average initial drop for all treatments was 0.1 log CFU/ml, which was followed by a steady survival phase. In a recirculating system, very few cells were destroyed during the brine chilling process, but only low numbers of L. monocytogenes were recovered from the brine and uninoculated hot dogs. Although little destruction of L. monocytogenes was noted, the dilution effect observed during the study indicates that environmental contamination of a brine chiller system poses little danger of postcooking contamination for processed meats if the system is regularly cleaned and sanitized.     

Growth potential of Clostridium perfringens during cooling of cooked meats

Many meat-based food products are cooked to temperatures sufficient to inactivate vegetative cells of Clostridium perfringens, but spores of this bacterium can survive, germinate, and grow in these products if sufficient time, temperature, and other variables exist. Because ingestion of large numbers of vegetative cells can lead to concomitant sporulation, enterotoxin release in the gastrointestinal tract, and diarrhea-like illness, a necessary food safety objective is to ensure that not more than acceptable levels of C. perfringens are in finished products. As cooked meat items cool they will pass through the growth temperature range of C. perfringens (50 to 15 degrees C). Therefore, an important step in determining the likely level of C. perfringens in the final product is the estimation of growth of the pathogen during cooling of the cooked product. Numerous studies exist dealing with just such estimations, yet consensual methodologies, results, and conclusions are lacking. There is a need to consider the bulk of C. perfringens work relating to cooling of cooked meat-based products and attempt to move toward a better understanding of the true growth potential of the organism. This review attempts to summarize observations made by researchers and highlight variations in experimental approach as possible explanations for different outcomes. An attempt is also made here to identify and justify optimal procedures for conducting C. perfringens growth estimation in meat-based cooked food products during cooling.     

Antimicrobial activity of cetylpyridinium chloride washes against pathogenic bacteria on beef surfaces

Cetylpyridinium chloride (CPC), a water-soluble, neutral pH, colorless compound, is widely used in oral hygiene products to inhibit bacteria responsible for plaque. Previously, researchers have demonstrated that CPC not only reduces Salmonella typhimurium on poultry but also prevents cross-contamination. To determine the effectiveness of CPC against pathogens associated with lean and adipose beef surfaces, several spray-washing experiments (862 kPa, 15 s, 35 degrees C) with 1% (wt/vol) CPC were conducted. On lean beef surfaces, CPC immediately reduced 5 to 6 log10 CFU/cm2 of Escherichia coli O157:H7 and Salmonella typhimurium to virtually undetectable levels (0 log10 CFU/cm2), as well as after 35 days of refrigerated (4 degrees C), vacuum-packaged storage. On adipose beef surfaces, 5 log10 CFU/cm2 Salmonella typhimurium and E. coli O157:H7 were reduced immediately (>2.5 log10 CFU/cm2) with 1% CPC; by day 35 the reduction was <1.3 log10 CFU/cm2. Further plate overlay analyses indicated that the effectiveness of CPC against pathogens on adipose surfaces was not hampered by the presence of meat components or fatty acids. Additional chemical and microbiological analyses of 1% CPC-treated beef surfaces subjected to a secondary water wash (following contact times of 0, 5, 10, 15, or 30 min) or grinding did reduce pathogenic bacteria and CPC levels. However, residual CPC levels following any of the treatments were considered excessive for human consumption. Despite the residual levels, this study is the first to demonstrate the effect of CPC on pathogenic bacteria associated with beef surfaces immediately after treatment and also after long-term, refrigerated, vacuum-packaged storage.     

Butter fortified with spray-dried encapsulated Ferulago angulata extract nanoemulsion and postbiotic metabolite of Lactiplantibacillus plantarum subsp. plantarum improves its physicochemical,microbiological and sensory properties

Butter is a valuable dairy product, and its sensory attributes can be changed due to oxidative rancidity and microbial contamination. This study investigated the effect of Ferulago angulata extract nanoemulsion (FAEN) on butter properties alone or in combination with postbiotic metabolites produced by Lactiplantibacillus plantarum subsp. plantarum (PMLP) into the butter in the free form or spray-dried encapsulated. The combination of the encapsulated form of FAEN and PMLP in butter indicated that it is capable of controlling peroxide and acidity values and increases the antioxidant and antimicrobial activities consequently leading to the increased shelf life of butter.