Succession of bacterial and fungal communities during natural coffee (Coffea arabica) fermentation

Bacteria, yeasts and filamentous fungi were isolated during natural coffee processing. Bacteria were isolated in greater numbers at the beginning of the fermentation, when the moisture of the coffee beans was around 68%. Gram-positive bacteria represented 85.5% of all bacteria isolated, and Bacillus was the predominant genus (51%). Gram-negative species of the genera Serratia, Enterobacter and Acinetobacter were also found. Approximately 22% of 940 randomly chosen isolates of microorganisms were yeasts. Debaryomyces (27%), Pichia (18.9%) and Candida (8.0%) were the most commonly found genera, and these three genera tended to appear more often as the fruit was fermented and dried. Aspergillus was the most abundant genus besides Penicillium, Fusarium and Cladosporium, with 42.6% of the total fungi isolates. The genera and species identified included members known to have pectinase and cellulase activities. Of the 10 organic acids analyzed and quantified in coffee beans, acetic and lactic acids may have been generated by microbial activity. Butyric acid was not detected in any sample.     

Tannase activity by lactic acid bacteria isolated from grape must and wine

We examined a range of oenological lactic acid bacteria species and reference strains for their potential to degrade tannins. Bacterial tannase activity was checked by a spectrophotometric and a visual reading method. None of the strains belonging to the oenological species of the genus Lactobacillus, Leuconostoc, Oenococcus or Pediococcus were tannase producers, with the exception of Lactobacillus plantarum. All the L. plantarum strains analyzed were positive for tannase activity and their identities were reconfirmed by L. plantarum PCR-specific assay or by sequencing the 16S rDNA. Tannase activity could be considered an important criterion for the selection of malolactic starter cultures since it might confer advantages in the winemaking process by reducing astringency and haze in wine.     

Electrical energy metering: Some challenges of the European Directive on Measuring Instruments (MID)

The introduction of static electric energy meter together with voltage and current distortions in the electric networks are revolutionizing the measurement of the electrical energy. Several questions and studies are proposed in the scientific literature concerning with metrological and reliability aspects of the actual electrical energy measurement. The European Directive on Measuring Instruments (MID) represents a different spin on setting the performance and safety requirements for those meters. The International Organization of Legal Metrology (OIML) has published the document D11 discussing recommendations for legislation to meet the MID. An OIML technical committee is drafting the recommendation (IR46) that would give regulatory bodies an easily-adoptable set of requirements and tests to meet the requirements of the MID. With the introduction of the MID directive, the actual discussion involves aspects as the metrological characterization of the meters. The paper proposes an analysis of the test settings imposed by the actual MID-harmonized standards, regarding the electric energy metering. The aim is to check the presence of degree of freedom in the test settings that could compromise both result reliability and the compliance/non-compliance of a given apparatus.     

Geometrical study of mixed adhesive joints for high-temperature applications

The use of adhesives for high-performance structural applications has significantly increased in the last decades. However, the use of adhesive joints in adverse environmental conditions is still limited due to the reduced capability of adhesives to withstand large thermal gradients. Dual adhesive joints, which contain two adhesives with remarkably different mechanical behaviours, are a technique suitable for being used in extreme temperatures. The object of this study is a ceramic–metal joint, representative of the thermal protection systems of some aerospace vehicles. In this paper, several joint-mixed joint geometries are presented, studied with recourse to finite element analysis. In a first phase, the three-dimensional finite element models and the material properties are validated against experimental data. In a second phase, the model geometry is modified, with the aim of understanding the effect of several changes in the joints’ mechanical behaviour and comparing the merits of each geometry. The models’ presented good agreement was found between experimental and numerical data and the alternative geometries allowed the introduction of additional flexibility on the joint but at the cost of lower failure load.     

Modeling bread baking with focus on overall deformation and local porosity evolution

A two dimensional model of bread baking was developed including, for the first time, the dependence of dough viscosity on both temperature and moisture content, the carbon dioxide dissolved from liquid water together with gas generation from yeast at the beginning of baking and the shrinkage due to dough drying. Particular attention was paid to experimental validation of both overall and local variables such as local temperature, overall mass loss, and local moisture content, overall CO₂ released into the oven, and overall deformation and local expansion or shrinkage. Sensitivity studies on generation of carbon dioxide, gravity, and shrinkage are presented to discuss their influences on bread geometry, porosity (reflecting the alveolar structure) and gas pressure. © 2016 American Institute of Chemical Engineers AIChE J, 62: 3847–3863, 2016     

Pinoresinol and 1-acetoxypinoresinol, two new phenolic compounds identified in olive oil

Polyphenols of olive oil show autoprotective, sensory, and nutritional-therapeutic effects. Two new phenolic compounds have been isolated from virgin olive oils by preparative high-performance liquid chromatography and their structures established on the basis of their mass spectra and nuclear magnetic resonance spectral data. The compounds identified are the lignans pinoresinol and 1-acetoxypinoresinol. Both have been found in all the commercial virgin olive oils analyzed. Pinoresinol concentration was rather similar in all the oils. In contrast, 1-acetoxypinoresinol concentration was higher in oils of the Arbequina and Empeltre cultivars than in Picual or Picudo cultivars. Pinoresinol and 1-acetoxypinoresinol may represent the major phenolic compounds in some Arbequina and Empeltre oils. Lignans possess biological and pharmacological properties and, therefore, the two new compounds identified in olive oils may contribute to the reported beneficial effects which are attributed to polyphenols on human health of a diet rich in olive oil.     

A feasibility assessment of the use of nanofluids to enhance the in-vessel retention capability in light-water reactors

Nanofluids, colloidal dispersions of nanoparticles, exhibit a substantially higher critical heat flux (CHF) compared to water. As such, they could be used to enhance the in-vessel retention (IVR) capability in the severe accident management strategy implemented by certain light-water reactors. It is envisioned that, at normal operating conditions, the nanofluid would be stored in dedicated storage tanks, which, upon actuation, would discharge into the reactor cavity through injection lines. The design of the injection system was explored with risk-informed analyses and computational fluid dynamics. It was determined that the system has a reasonably low failure probability, and that, once injected, the nanofluid would be delivered effectively to the reactor vessel surface within seconds. It was also shown analytically that the increase in decay power removal through the vessel using a nanofluid is about 40%, which could be exploited to provide a higher IVR safety margin or, for a given margin, to enable IVR at higher core power. Finally, the colloidal stability of a candidate alumina-based nanofluid in an IVR environment was experimentally investigated, and it was found that this nanofluid would be stable against dilution, exposure to gamma radiation, and mixing with boric acid and lithium hydroxide, but not tri-sodium phosphate.