Large microcalorimeter arrays for high-resolution X- and gamma-rayspectroscopy

Microcalorimeter detectors provide unprecedented energy resolution for the measurement of X-rays and soft gamma-rays. Energy resolution in the 100 keV region can be up to an order of magnitude better than planar high-purity germanium (HPGe) detectors. The technology is well-suited to analysis of materials with complex spectra presenting closely spaced photopeaks. One application area is the measurement and assay of nuclear materials for safeguards and fuel cycle applications. In this paper, we discuss the operation and performance of a 256-pixel array, and present results of a head-to-head comparison of isotopic determination measurements with high-purity germanium using a plutonium standard. We show that the uncertainty of a single measurement is smaller for the microcalorimeter data compared to the HPGe data when photopeak areas are equal. We identify several key areas where analysis codes can be optimized that will likely lead to improvement in the microcalorimeter performance.     

Book review

THE BIOTECHNOLOGY OF MALTING AND BREWING. J.S. Hough. Cambridge University Press, 510 North Avenue, New Rochelle, NY 10801. 168 PP. 1985. $39.50.

“Biotechnology in Food Processing”; Harlander, S.K. and Labuza, T.P. Noyes Publications, Mill Road, Park Ridge, NJ 07656, USA 323 PP, 1986, $48 (US)

“Food Biotechnology”; 664 pages, (1987). Edited by Dietrich Knorr. Published by Marcel Oekker, Inc., New York, NY.     

Composition,molecular structure,properties, and modification of pulse starches: A review

The major carbohydrate of pulse seeds is starch, which accounts for 22–45% of the dry matter. In recent years, substantial progress has been made on the molecular structure of cereal and tuber starches and their impact on functionality. Similar studies on pulse starches are limited. This review summarizes the present status of knowledge on the isolation, composition, molecular structure, properties and modification of pulse starches. Future research needs in the area of pulse starches are outlined.     

Viral Inactivation in Foods: A Review of Traditional and Novel Food‐Processing Technologies

ABSTRACT: Over one‐half of foodborne illnesses are believed to be viral in origin. The ability of viruses to persist in the environment and foods, coupled with low infectious doses, allows even a small amount of contamination to cause serious problems. An increased incidence of foodborne illnesses and consumer demand for fresh, convenient, and safe foods have prompted research into alternative food‐processing technologies. This review focuses on viral inactivation by both traditional processing technologies such as use of antimicrobial agents and the application of heat, and also novel processing technologies including high‐pressure processing, ultraviolet‐ and gamma‐irradiation, and pulsed electric fields. These industrially applicable control measures will be discussed in relation to the 2 most common causes of foodborne viral illnesses, hepatitis A virus and human noroviruses. Other enteric viruses, including adenoviruses, rotaviruses, aichi virus, and laboratory and industrial viral surrogates such as feline caliciviruses, murine noroviruses, bacteriophage MS2 and ΦX174, and virus‐like particles are also discussed. The basis of each technology, inactivation efficacy, proposed mechanisms of viral inactivation, factors affecting viral inactivation, and applicability to the food industry with a focus on ready‐to‐eat foods, produce, and shellfish, are all featured in this review.     

Inactivation of foodborne viruses of significance by high pressure and other processes

The overall safety of a food product is an important component in the mix of considerations for processing, distribution, and sale. With constant commercial demand for superior food products to sustain consumer interest, nonthermal processing technologies have drawn considerable attention for their ability to assist development of new products with improved quality attributes for the marketplace. This review focuses primarily on the nonthermal processing technology high-pressure processing (HPP) and examines current status of its use in the control and elimination of pathogenic human viruses in food products. There is particular emphasis on noroviruses and hepatitis A virus with regard to the consumption of raw oysters, because noroviruses and hepatitis A virus are the two predominant types of viruses that cause foodborne illness. Also, application of HPP to whole-shell oysters carries multiple benefits that increase the popularity of HPP usage for these foods. Viruses have demonstrated a wide range of sensitivities in response to high hydrostatic pressure. Viral inactivation by pressure has not always been predictable based on nomenclature and morphology of the virus. Studies have been complicated in part from the inherent difficulties of working with human infectious viruses. Consequently, continued study of viral inactivation by HPP is warranted.     

Inactivation of hepatitis A virus by high-pressure processing: the role of temperature and pressure oscillation

Inactivation of hepatitis A virus (HAV) in Dulbecco's modified Eagle medium with 10% fetal bovine serum was studied at pressures of 300, 350, and 400 MPa and initial sample temperatures of -10, 0, 5, 10, 20, 30, 40, and 50 degrees C. Sample temperature during pressure application strongly influenced the efficiency of HAV inactivation. Elevated temperature (> 30 degrees C) enhanced pressure inactivation of HAV, while lower temperatures resulted in less inactivation. For example, 1-min treatments of 400 MPa at -10, 20, and 50 degrees C reduced titers of HAV by 1.0, 2.5, and 4.7 log PFU/ml, respectively. Pressure inactivation curves of HAV were obtained at 400 MPa and three temperatures (-10, 20, and 50 degrees C). With increasing treatment time, all three temperatures showed a rapid initial drop in virus titer with a diminishing inactivation rate (or tailing effect). Analysis of inactivation data indicated that the Weibull model more adequately fitted the inactivation curves than the linear model. Oscillatory high-pressure processing for 2, 4, 6, and 8 cycles at 400 MPa and temperatures of 20 and 50 degrees C did not considerably enhance pressure inactivation of HAV as compared with continuous high-pressure application. These results indicate that HAV exhibits, unlike other viruses examined to date, a reduced sensitivity to high pressure observed at cooler treatment temperatures. This work suggested that slightly elevated temperatures are advantageous for pressure inactivation of HAV within foods.     

Response of four types of coliphages to high hydrostatic pressure

Pressure inactivation of four types of coliphages, varphiX 174 (ssDNA virus), MS2 (ssRNA virus), lambda imm434 (dsDNA virus) and T4 (dsDNA virus), was studied to evaluate their potential as human enteric viral surrogates for use in validation of commercial pressure processing treatments. Phage varphiX 174 demonstrated an unexpected high resistance to pressure with no more than 1-log(10) reduction observed following exposures to 350-600 MPa. There was no greater than 1-log(10) reduction below 500 MPa for MS2 in modified phosphate-buffered saline, but a 3.3-log(10) reduction was observed for MS2 pressurized at 600 MPa. Coliphages lambda imm434 and T4 were relatively sensitive to pressure in demonstrating inactivation at 350 MPa. At 21 degrees C, lambda imm434 was inactivated in modified phosphate-buffered saline or Dulbecco's Modified Eagle's Medium plus 5% fetal bovine sera by at least 7.5-log(10) when exposed to 400 MPa for 5 min. Treatment at 450 MPa for 5 min was necessary to obtain a log(10) reduction of 6-7 for T4.     

Male-Produced Pheromone of the Green Lacewing, Chrysopa nigricornis

Gas chromatographic–electroantennographic detection (GC–EAD) analysis showed that male antennae of the green lacewing, Chrysopa nigricornis Burmeister, the most common lacewing species in the U.S. Pacific Northwest, consistently responded to two compounds in thoracic extracts of conspecific males: 1-tridecene and (1R,2S,5R,8R)-iridodial. These compounds were not detected in extracts of the abdominal cuticle, and no other antennally active compounds were found in the abdominal samples. In field-trapping experiments, traps baited with iridodial significantly attracted large numbers of C. nigricornis males (both western and eastern forms) during summer and early fall, plus a few individuals of conspecific females only in early fall. Iridodial also attracted males of the goldeneyed lacewing, C. oculata Say, and, to a lesser extent, C. coloradensis Banks males. Methyl salicylate (MS), reported as an attractant for both sexes of C. nigricornis and C. oculata, was inactive by itself at the concentration tested in our study, but in a few instances slightly enhanced the responses of Chrysopa spp. to iridodial. However, MS alone and its binary blend with iridodial seemed to attract the hoverfly, Metasyrphus americanus (Weidemann). 2-Phenylethanol, a reported attractant for another lacewing, Chrysoperla plorabunda (Fitch) [=carnea (Say)], did not capture any lacewings. Our assays indicated that the lacewing pheromone, iridodial, loaded onto either rubber septa or as a binary blend with MS in polyethylene bags could last at least 5 wk in the field during the summer season. Based on this study, a new attractant system for green lacewings is being developed for both domestic and international markets.     

Thin-film composite pressure retarded osmosis membranes for sustainable power generation from salinity gradients

Pressure retarded osmosis has the potential to produce renewable energy from natural salinity gradients. This work presents the fabrication of thin-film composite membranes customized for high performance in pressure retarded osmosis. We also present the development of a theoretical model to predict the water flux in pressure retarded osmosis, from which we can predict the power density that can be achieved by a membrane. The model is the first to incorporate external concentration polarization, a performance limiting phenomenon that becomes significant for high-performance membranes. The fabricated membranes consist of a selective polyamide layer formed by interfacial polymerization on top of a polysulfone support layer made by phase separation. The highly porous support layer (structural parameter S = 349 μm), which minimizes internal concentration polarization, allows the transport properties of the active layer to be customized to enhance PRO performance. It is shown that a hand-cast membrane that balances permeability and selectivity (A = 5.81 L m(-2) h(-1) bar(-1), B = 0.88 L m(-2) h(-1)) is projected to achieve the highest potential peak power density of 10.0 W/m(2) for a river water feed solution and seawater draw solution. The outstanding performance of this membrane is attributed to the high water permeability of the active layer, coupled with a moderate salt permeability and the ability of the support layer to suppress the undesirable accumulation of leaked salt in the porous support. Membranes with greater selectivity (i.e., lower salt permeability, B = 0.16 L m(-2) h(-1)) suffered from a lower water permeability (A = 1.74 L m(-2) h(-1) bar(-1)) and would yield a lower peak power density of 6.1 W/m(2), while membranes with a higher permeability and lower selectivity (A = 7.55 L m(-2) h(-1) bar(-1), B = 5.45 L m(-2) h(-1)) performed poorly due to severe reverse salt permeation, resulting in a similar projected peak power density of 6.1 W/m(2).