Radial temperature differences during the melt spinning of fibers

In this investigation, a numerical model was developed to predict the temperature distribution in a fiber during melt spinning. This model uses the implicit Crank–Nicolson method to solve the governing differential equation for the problem. The model was applied to a series of numerical experiments on a liquid crystalline fiber which is melt-spun. These simulations used typical sets of operating conditions to determine the effect of various operating parameters on the predicted radius profile, spinline tension, and temperature distribution. The effects of spinneret capillary diameter, mass flow rate, ambient air temperature, spinning temperature, and elongational viscosity were investigated. The results of the various runs showed that ambient air temperature and mass flow rate had a significant effect on the predicted radius profile, spinline tension, and temperature distribution. The spinning temperature was an important parameter, but its only significant effect was on the spinline tension. Spinneret capillary diameter and elongational viscosity had little effect on the predicted results.     

Individuality of understanding and assessment of sensory attributes of foods, in particular, tenderness of meat

This study examines the extent to which variations in consumers' sensory assessments of food arise from the inability to report accurately sensory perceptions, from confusion regarding the criteria by which to assess samples, or from differences in their oral breakdown of the products.

Twenty consumers assessed the tenderness of a range of 8 hot, freshly roasted meat samples using Time Intensity (TI). Overall a significant correlation was found between the maximum recorded intensity (Imax) of their TI curves and single sensory scores given by a trained panel. Correlation was significant for only 42% of the consumers individually. Significant correlations were found between the amount of masticatory muscle activity undertaken during chewing (measured using electromyography) and Imax for all but 2 of the consumers. Thus subjects' perceptions were accurately described by their chewing work, suggesting between subject differences in perception arose from differences in the way chewing work was applied to break down the samples. The sensory input from the masticatory muscles may represent the major determinant of perceived tenderness of meat.     

Probabilistic models for the prediction of target growth interfaces of Listeria monocytogenes on ham and turkey breast products

Abstract: This study developed growth/no growth models for predicting growth boundaries of Listeria monocytogenes on ready‐to‐eat cured ham and uncured turkey breast slices as a function of lactic acid concentration (0% to 4%), dipping time (0 to 4 min), and storage temperature (4 to 10 °C). A 10‐strain composite of L. monocytogenes was inoculated (2 to 3 log CFU/cm²) on slices, followed by dipping into lactic acid and storage in vacuum packages for up to 30 d. Total bacterial (tryptic soy agar plus 0.6% yeast extract) and L. monocytogenes (PALCAM agar) populations were determined on day 0 and at the endpoint of storage. The combinations of parameters that allowed increases in cell counts of L. monocytogenes of at least l log CFU/cm² were assigned the value of 1, while those limiting growth to <1 log CFU/cm² were given the value of 0. The binary data were used in logistic regression analysis for development of models to predict boundaries between growth and no growth of the pathogen at desired probabilities. Indices of model performance and validation with limited available data indicated that the models developed had acceptable goodness of fit. Thus, the described procedures using bacterial growth data from studies with food products may be appropriate in developing growth/no growth models to predict growth and to select lactic acid concentrations and dipping times for control of L. monocytogenes. Practical Application: The models developed in this study may be useful in selecting lactic acid concentrations and dipping times to control growth of Listeria monocytogenes on cured ham and uncured turkey breast during product storage, and in determining probabilities of growth under selected conditions. The modeling procedures followed may also be used for application in model development for other products, conditions, or pathogens.     

Accumulation and depuration of polychlorinated biphenyls from field-collected sediment in three freshwater organisms

As laboratory-based bioaccumulation methods are standardized and expanded to include other test species, kinetic studies assessing the major classes of contaminants with these species are needed to adequately select the standard duration for bioaccumulation tests. In the present study we measured the uptake (28-d exposure) of polychlorinated biphenyls (PCBs; total and selected congeners) from field-contaminated sediment in the oligochaete Lumbriculus variegatus, mayfly nymph Hexagenia spp., and fathead minnow Pimephales promelas. Depuration (25 d) of PCBs was measured in organisms that had been transferred to clean sediment after the 28-d exposure. Uptake and elimination of PCBs was rapid in L. variegatus and Hexagenia spp. Tissue residues reached steady-state concentrations within 28 d; elimination rates and biota-sediment accumulation factors (BSAFs) of the PCB congeners were not correlated with K(OW). Uptake and elimination rates of PCBs were slower in P. promelas, and it is not clear whether steady-state was reached in fish tissues. Elimination rates of the PCB congeners significantly decreased with increasing K(OW) in fish. The appropriateness of a 28-d exposure for measuring steady-state concentrations in tissue of the invertebrates was confirmed, but further study is required for fish.     

Natural-light labeling of tomatoes does not facilitate growth or penetration of Salmonella into the fruit

The survival-growth capacity of Salmonella populations on tomato epidermis labeled by a natural-light labeling system was investigated after persistent fears of such marks serving as possible entryways for the pathogenic organisms, alone and in the presence of Pectobacterium carotovorum subsp. carotovorum, a soft-rot organism. Different treatments involving natural-light labeling, fruit waxing, and a five-strain cocktail of Salmonella were applied to mature green tomato surfaces in different sequences prior to storage at 4, 12, or 25°C. Fruit was sampled every 3 days, and Salmonella was enumerated from all treatments and unlabeled fruit, which served as controls. There were no significant differences between treatments or between treatments and controls throughout. The results indicate that the cuticle and epidermal interruptions caused by natural-light labeling do not facilitate the penetration and colonization of the tomato pericarp. In a separate set of experiments, the capacity of Salmonella to penetrate tomato in the presence of a potential synergism with P. carotovorum subsp. carotovorum was investigated. The addition of P. carotovorum at higher, lower, or equal population densities to Salmonella did not significantly alter the behavior of Salmonella on tomatoes stored at 25°C, regardless of natural-light labeling. The inability of P. carotovorum and Salmonella to colonize natural-light-etched surfaces of tomato fruit indicates that the use of this technology does not adversely compromise the surface of tomatoes.     

Free radical destruction of N-nitrosodimethylamine in water

Absolute rate constants for the reactions of the hydroxyl radical, hydrated electron, and hydrogen atom with N-nitrosodimethylamine (NDMA) in water at room temperature have been determined using electron pulse radiolysis and transient absorption spectroscopy (*OH and e- aq) and EPR free induction decay attenuation (*H) measurements. Specific values of (4.30 +/- 0.12) x 10(8), (1.41 +/- 0.02) x 10(10), and (2.01 +/- 0.03) x 10(8) M(-1) s(-1) were measured, respectively. DMPO spin-trapping experiments demonstrated that the hydroxyl radical reaction with NDMA occurs by hydrogen atom abstraction from a methyl group, and the rate constant for the subsequent reaction of this radical transient with dissolved oxygen was measured as (5.3 +/- 0.6) x 10(6) M(-1) s(-1). This relatively slow rate constant implies that regeneration of the parent nitrosoamine from the oxidized transient could occur in natural waters containing dissolved organic compounds. The reaction of the hydrated electron with NDMA was to form a transient adduct anion, which could subsequently transfer this excess electron to regenerate the parent chemical. Such regeneration reactions would significantly reduce the effectiveness of any applied advanced oxidation technology remediation effort on NDMA-contaminated natural waters.     

Protection of mesopore-adsorbed organic matter from enzymatic degradation

Synthetic mesoporous alumina and silica minerals with uniform pore geometries, and their nonporous analogues, were used to test the role of mineral mesopores (2-50 nm diameter) in protecting organic matter from enzymatic degradation in soils and sediments. Dihydroxyphenylalanine (L-DOPA), a model humic compound, was irreversibly sorbed to both mineral types. The surface area-normalized adsorption capacity was greater for the mesoporous minerals relative to their nonporous analogues. The degradation kinetics of free and mineral-sorbed L-DOPA by the enzyme laccase was monitored in a closed cell via oxygen electrode. Relative to freely dissolved L-DOPA, nonporous alumina-sorbed substrate was degraded, on average, 90% more slowly and to a lesser extent (93%), likely due to laccase adsorption to alumina. In contrast, relative to free L-DOPA, degradation of nonporous silica-sorbed L-DOPA was enhanced by 20% on average. In the case of mesoporous alumina and silica-sorbed L-DOPA, the enzyme activity was 3-40 times lower than that observed for externally sorbed substrate (i.e., L-DOPA sorbed to nonporous minerals). These results provide strong evidence to support the viability of the mesopore protection mechanism for sequestration and preservation of sedimentary organic matter and organic contaminants. Nanopore adsorption/desorption phenomena may aid in explaining the slow degradation of organic contaminants in certain soils and sediments and may have implications for environmental remediation and biotechnological applications.