Electron–Electron Interactions in Sb-Doped SnO<Subscript>2</Subscript> Thin Films

Electrical conductivity and Hall-effect measurements on undoped and Sb-doped SnO₂ thin films prepared by the sol–gel technique were carried out as a function of temperature (55 K to 300 K). Structural characterizations of the films were performed by atomic force microscopy (AFM) and x-ray diffraction (XRD). A doping-induced metal–insulator transition (MIT) was observed. On the metallic side of the transition, the experimental data were interpreted in terms of electron–electron interactions (EEI). The existence of EEI was confirmed by excellent agreement between theoretical and experimental data. The experimental data on the insulator side of the transition were analyzed in terms of variable-range hopping (VRH) conduction. A complete set of parameters describing the properties of the localized electrons, including hopping energy, hopping distance, and the value of the density of states at the Fermi level, was determined.     

Recommendations for ammonia borane composite pellets as a hydrogen storage medium

The perspective of this study describes a new concept for ammonia borane (NH₃BH₃, AB) in the form of pellet composited with CoB catalyst to use as a hydrogen storage medium. For the purpose of this, hydrogen storage capacity and physical-chemical properties of composite pellet are examined and tested to investigate effects of specified environmental conditions by exposing pellets in temperature from 22 °C to 80 °C in a long period of time (1 day–4 months). A statistical strategy is provided to detail the investigation for significant differences between holding conditions and their interactions. These results suggest that the changing in holding time is more important than the temperature. The general point of view, there is no change in hydrogen storage properties when the composite pellets held at low temperature about 22 °C for 3 months, and the same trend is also preserved when the composites are kept at the higher temperature for a week. It is concluded that the composite pellets shown performance at hydrogen storage with easy handling and controlled hydrogen generation for on-board energy applications.     

Control of lactic acid bacteria in fermented beverages using lysozyme and nisin: test of traditional beverage boza as a model food system

The objective of this study was to increase quality and limited shelf‐life of boza (3–15 days), a traditional Balkan origin fermented beverage using lysozyme (LYS) and/or nisin (NIS). For this purpose, the effectiveness of NIS, LYS and LYS:NIS combinations was first tested in a broth medium at 4 °C for 3 weeks on Lactobacillus plantarum, one of the frequently isolated lactic acid bacteria in boza. Stability of LYS and NIS in boza, their effects on LAB counts, and chemical and sensory properties of boza were then evaluated during cold storage at 4 °C. Results of LAB counts as well as pH, d ‐ and l ‐lactic acid, and titratable acidity measurements showed that LAB in boza containing NIS (250 μg g^?1) or LYS:NIS (500:250 μg g^?1) could be controlled without reducing LAB counts below 6 log CFU mL^?1 during 2 weeks shelf‐life. In contrast, LYS (500 μg g^?1) alone could not control LAB in boza to delay its acidic spoilage. Positive effects of NIS and LYS:NIS application on quality of boza were also proved with sensory analysis by panelists and e‐nose measurements. This work showed that use of natural GRAS agents in preservation of fermented beverages containing probiotic LAB is possible without affecting their characteristic aroma and flavour.     

Baking kinetics of muffins in convection and steam assisted hybrid ovens (baking kinetics of muffin…)

Effects of oven type and baking temperature on acrylamide concentration, surface browning, temperature profiles and drying rates of muffins were investigated. Muffins were baked in convection and steam assisted hybrid ovens at 145, 160 and 175 °C for different baking times. For all oven types, the acrylamide concentration of muffins increased with increasing baking time and temperature (p < 0.05). The formation was considered as the first order reaction kinetics except for the lowest baking temperature at natural convection and steam assisted hybrid ovens. The reaction rate constant, k was found to be in the range of 0.027–0.078 (min⁻¹). For the forced convection oven, the effect of baking temperature on acrylamide concentration followed the Arrhenius type of equation; with activation energy of 36.35 kJ/mol. The minimum drying rate was observed by the steam assisted hybrid oven, at all conditions. Steam assisted baking resulted in lower acrylamide concentration at all baking temperatures, while providing the average moisture content not significantly different.     

Effects of Hot Rehydration in the Presence of Hydrogen Peroxide on Microbial Quality, Texture, Color, and Antioxidant Activity of Cold-stored Intermediate-moisture Sun-dried Figs

ABSTRACT: Pectin methylesterase (PME) causes considerable softening in intermediate-moisture (IM) figs rehydrated at 30°C and cold stored at 28% to 29% moisture content. Rehydration of figs at 80°C for 16 min inactivated PME partially (25–30%), but this did not prevent the softening over 3 mo of cold storage. Also, heating did not reduce the microbial load of figs significantly and increased their browning. In contrast, rehydration of figs 1st in 2.5% H₂O₂ at 80°C for 8 min and then in water at 80°C for 8 min reduced the microbial load of IM figs significantly, turned their brown color to yellow-light brown, and maintained their desired textural properties. The residual H₂O₂ in IM figs decomposed in 3 or 1.5 wk by the in situ catalase or by application of the iron (II) sulfate-ascorbic acid residue elimination method, respectively. Hot rehydration did not affect the antioxidant activity of IM figs, but treatment of figs with H₂O₂ increased their antioxidant activity slightly. These results indicate that the hot rehydration of figs in the presence of H₂O₂ and cold storage may be applied to obtain safe and SO₂-free light-colored IM fig products.     

Effect of ruthenium addition on molybdenum catalysts for syngas production via catalytic partial oxidation of methane in a monolithic reactor

Hydrogen is mainly produced from hydrocarbon resources. Natural gas, mostly composed of methane, is widely used for hydrogen production. As a valuable feedstock for ‘Fischer–Tropsch’ (FT) process and ‘Gas to Liquids’ (GTL) technology, syngas production from catalytic partial oxidation of methane (CPOM) is gaining prominence especially owing to its more desirable H₂/CO ratio; relatively less energy consumption, and lower investment, compared to steam reforming processes (SMR), the leading technology.In the present study, effect of ruthenium (Ru) addition on molybdenum (Mo) catalysts for syngas production from methane (CH₄) via partial oxidation in a monolithic reactor was investigated. Mo based catalysts supported on Nickel (Ni) and Cobalt (Co) metal oxides and Ni-Co bimetallic oxides and their Ru added versions were developed, characterized, and tested for performance in a monolithic type reactor system. Catalyst activity was investigated in terms of H₂ and CO selectivity, CH₄ conversion; and CO₂ emission and it is concluded that addition of Ru over the structure led to increase in catalytic activity and reduction in carbon deposition over the catalyst surface.     

The effect of nitrogen fertilization on tocopherols in rapeseed genotypes

Tocopherols (α-, β-, γ- and δ-tocopherol) are naturally occuring antioxidants in vegetable oils. In rapeseed oil, α- and γ-tocopherols are the predominant isomers, while δ-tocopherol contributes much lower amounts to the total tocopherol content. Enhanced tocopherol content in seeds appears favourable, and breeding for tocopherol content has become an increasingly important objective in winter oilseed rape. The main objectives of this research were to quantify the amount of tocopherols in a number of rapeseed varieties and to investigate the effect of nitrogen fertilization on tocopherol concentration in the seed. The field trials were carried out in 2004–2005 and 2005–2006 at Dardanos, Çanakkale on the Turkish West Coast (10 km south of the city centre) with 13 varieties, three replications and three nitrogen levels (N₀: 0 kg/ha, N₁: 130 kg/ha and N₂: 260 kg/ha). The trial used a randomized complete block design with 6 m² plots. Tocopherol analysis was done using an HPLC system. Significant differences were found among the varieties and between the nitrogen levels. The average total tocopherol concentration was 118.7 mg kg^?1 for N₁, 134.1 mg kg^?1 for N₂ and 133.6 mg kg^?1 for N₃ fertilization level. MDS analysis indicated a rough grouping of line versus hybrid varieties and suggested that hybrids require more breeding effort to reach the level of tocopherols existed in line varieties.     

Recent progress in food processing applications of air impingement technology: A review

Air impingement method has been widely used in a variety of industrial applications, such as textile and paper drying, turbine cooling, and glass quenching, because it is an efficient technology with high heat and mass transfer rates. This technology has received increasing interest in the field of food processing over the last two decades, such as drying, baking, blanching, freezing, and thawing. In a food processing equipment using air impingement, jets of high-velocity air (with speeds of 10–50 m/s) are directed at a food product. The performance of the system is influenced by several critical elements, including jet velocity, nozzle array diameter and layout, jet distance, and boundary layer characteristics. The use of computational fluid dynamics, an emerging tool, has been shown to be valuable in the analysis of fluid flow and heat and mass transfer in jet impingement systems. The physical properties of impinging jets, such as turbulent mixing in the free jet zone, stagnation, boundary layer formation, recirculation, and their interactions with food products in terms of heat and mass transfer, have been discussed in this article. The benefits and disadvantages of air jet impingement technology in different food processing applications together with potential trends for improving impingement technology performance were identified and discussed. This review not only contributes to a better understanding of the research status of impingement technology on food processing but also triggers new research opportunities in this field in order to provide more healthy and nutritious food in a more sustainable way to the world's growing population.     

Effect of Steam-Assisted Hybrid Cooking on Textural Quality Characteristics,Cooking Loss,and Free Moisture Content of Beef

Semitendinosus muscles were cooked in a steam-assisted hybrid oven and also convection ovens at three different oven temperatures (180, 210, and 240°C) until three different end point temperatures [65°C (medium-rare), 72°C (medium), 80°C (medium-well)] were reached. Textural properties of cooked beef were investigated by the Warner Bratzler shear test and texture profile analysis. Cooking loss and free moisture content of muscle tissue was determined for each cooking condition. In addition, sensory analysis was carried out in order to compare with the instrumental results and correlations between instrumental texture parameters and sensory results. Steam-assisted hybrid oven cooking of beef resulted in a tougher texture, higher cooking loss, and lower free moisture content than convection cooking. High correlation coefficients (r² > 0.70) were observed between instrumental texture measurements and sensory results for all ovens, especially in terms of tenderness. The free moisture content and adhesiveness values were also correlated well with juiciness (r² > 0.70) for all oven types.