Shelf Life of Fresh Tilapia Fillets Packaged in High Barrier Film with Modified Atmospheres

The effect of modified atmospheres (MAs) (75% CO₂:25% N₂; 50% CO₂: 50% N₂; and 25% CO₂: 75% N₂) and 100% air on shelf life of fresh tilapia fillets packaged in high barrier film bags was evaluated at refrigeration temperature (4.0°). Fillets packaged in 100% air spoiled after 9 days, as indicated by sensory characteristics, and had increased surface pH, TMA content, K-value and high microbial counts. When levels of CO₂ were increased from 25 to 75% in the package atmosphere, the shelf life of MA-packaged tilapia fillets was extended 4–21 days more than that of fillets packaged under 100% air. Although fillets packaged under 75% CO₂:25% N₂ were judged by sensory characteristics to be acceptable for more than 25 days, their K-value was high (93.1%). K-values were independent of spoilage and correlated only with length of storage of the MA-packaged fillets.     

SENSORY EVALUATION OF CANNED MEAT-BASED FOODS SUPPLEMENTED WITH DRIED DISTILLERS GRAIN FLOUR

Dried distillers grain (DDG) flour was evaluated as an ingredient in canned meat-based foods — beef stew, chili no beans, and hot dog sauce. DDG can be supplemented up to 2.0% in beef stew, chili no beans, and hot dog sauce without significant changes in organoleptic characteristics such as appearance, flavor, mouthfeel, and overall acceptability. DDG may be used as a thickening agent along with modified starch in beef stew. In chili no beans and hot dog sauce, DDG can partially or completely replace texturized vegetable protein, soy or wheat flour.     

Inhibition of N-Nitrosopyrrolidine in Dry Cured Bacon by α-Tocopherol-Coated Salt Systems

Dry cured bacon was made under carefully controlled processing conditions in a pilot plant study using α-tocopherol-coated salt as part of the dry cure. Approximately, a 96% reduction in N-nitrosopyrrolidine (NPYR) levels in the fried bacon was achieved with an ingoing α-tocopherol level of 500 mg/kg. NPYR levels in the cookout fat were reduced approximately 92% using the same level of α-tocopherol. Bacon, prepared by a small scale commercial operation, also contained reduced levels of NPYR when processed with α-tocopherol-coated salt, despite high levels (>100 mg/kg) of residual sodium nitrite in the finished bacon. Results comparing effectiveness of α-tocopherol and mixed tocopherols as nitrosamine blocking agents were inconclusive. Although, α-tocopherol appeared to be more effective as a blocking agent (91% versus 73% inhibition of NPYR), the difference in percent inhibition achieved could possibly be attributed to apparently lower levels of residual mixed tocopherols in the finished bacon.     

Shelf Life and Clostridium botulinum Toxin Development during Storage of Modified Atmosphere-packaged Fresh Catfish Fillets

Shelf life (onset of sensory spoilage) and potential for toxin production by Clostridium botulinum type E in retail type packages of fresh catfish fillets in high barrier film were investigated under selected atmospheres when stored under refrigeration and temperature-abuse conditions. Shelf life of fillets in all atmospheres decreased with increase of storage temperature from 4°C to 16°C. Trimethylamine content associated with onset of spoilage was different for each storage temperature and atmosphere. Surface pH and K-values were not good indicators of onset of sensory spoilage. Toxin development coincided with sensory spoilage at 16°C storage for fillets packaged in either atmosphere. At 4°C, none of the MA-packaged fillets became toxic, even after 37 days of sensory spoilage.     

Comparison of IRS-IB LISS-IIA pixel array sizes for estimating suspended solids concentration in Hussain Sagar lake,Hyderabad, India—a statistical approach

The objective of the study is to select the best possible array size of Indian Remote Sensing Satellite (IRS-IB) linear imaging self scanning (LISS-IIA) digital data for the estimation of the suspended solids concentration on a surface water body. For this purpose a lake namely Hussain Sagar in Hyderabad (India) has been considered. The lake water samples were collected on 21 February 1992 in concurrence with the date of IRS-IB overpass. These water samples have been analysed to determine the suspended solids concentration at predetermined sample locations. Different pixel array sizes of IRS-IB LISS-IIA digital data has been analysed for the selection of the size of the pixel array for the estimation of water quality variables. This selection has been conducted by using various statistical methods such as analysis of variance, paired t-test and linear regression techniques. Analysis of variance and paired t-test are basically used for the selection of minimum pixel array size and linear regression techniques have been used for the selection of the best favourable band and pixel array for the estimation of suspended solids concentration. The relations between digital data and measured values of suspended solids concentrations have been quantified using simple linear and multiple regression. The possible combinations of bands, i.e., model 1, model 2 are developed. From possible combinations model 1 has been chosen for the estimation of suspended solids concentration based on the highest coefficient of determination (R ²) lowest standard error of estimate and F-ratio (four times greater than critical F-ratio (F_cr). Based on the results of this study it is observed that the statistical approach has a strong potential for the application of remote sensing data for quantification of suspended solids concentration.     

GRAPHICAL SOLUTION OF MULTISTAGE FLUIDIZED BED HEAT EXCHANGER

The design of multistage fluidized beds for heat exchange necessitates the solution of the mass and energy balance equations combined with the equilibrium relations for each stage. This paper presents a novel way of applying well known methodology to a different technology, one where it has not been widely applied.

In the present work a McCabe-Thiele type of graphical approach is presented for both counter-current and cross-current contacting multiple fluidized beds. The necessary equations for a multistage calciner are developed and the application of the proposed method is demonstrated. Generalized fluidized bed efficiency for counter-current and cross-current multiple fluidized bed is presented.     

EFFECT OF ENZYMATIC MACERATION ON SYNTHESIS OF HIGHER ALCOHOLS DURING MANGO WINE FERMENTATION

Mango is a popular and highly produced fruit in India. Wine from two mango cultivars Banginapalli and Totapuri was prepared and the mode of higher alcohols synthesis during wine fermentation was evaluated. Mangoes were peeled off and juice was extracted immediately after crushing (control) and also after 10 h of pectinase treatment. The recovered juice was allowed to ferment at 15 and 20C. During fermentation, higher alcohols and sugars were measured. Contents of all the higher alcohols analyzed increased during fermentation. More volatiles were observed in wine produced from Totapuri cultivar (358  ±  12.7 mg/L) than wine from Banginapalli cultivar (340  ±  10.5 mg/L). Pectinase treatment increased the synthesis of iso-amylalcohol, 2-phenyl ethanol, n-propanol, n-butanol and methanol during fermentation. Sensory evaluation scores of wine correlated to the sum of higher alcohols. The results of the present study suggest that the pectinase treatment increases the mango juice yield and results in better wine sensory quality.

PRACTICAL APPLICATIONS

Nowadays, the number of wine consumers is increasing rapidly all over the world. In order to meet the demand, researchers are developing alternative wine producing technologies. In the present study, we made an attempt to produce wine from mango, the king fruit of world. The main objectives of this study are to increase the quality and quantity of mango juice for wine production and evaluate the aroma compounds kinetic parameters during wine fermentation. This study also provides an adequate process for both juice and wine production from mango and other tropical fruits. The findings regarding pectinase treatment, formation of major volatile compounds and sensory evaluation can be valuable references to the wine industry.     

Al2O3-Sm2O3-CeO2电解质的性能（英文）

采用溶胶-凝胶法和低温燃烧技术制备Ce1-xSmxO2（x=0,0.1,0.2,0.3）和掺杂Sm和（2%-8%）Al2O3的二氧化铈;研究其合成、结构、致密化、导电性和热膨胀等性能,并利用XRD研究其结构和相组成。结果表明,于1300°C烧结球团,获得致密的陶瓷,于1250°C在Ce0.8Sm0.2O0.2中加入2%和4%的Al2O3以促进烧结。利用扫描电子显微镜观察烧结后球团的表面形貌,使用双探针交流阻抗谱研究总离子电导率。     

Barrier characteristics of Pt/Ru Schottky contacts on <Emphasis Type="Italic">n</Emphasis>-type GaN based on <Emphasis Type="Italic">I–V–T</Emphasis> and <Emphasis Type="Italic">C–V–T</Emphasis> measurements

We have investigated the current–voltage (I–V) and capacitance–voltage (C–V) characteristics of Ru/Pt/n-GaN Schottky diodes in the temperature range 100–420 K. The calculated values of barrier height and ideality factor for the Ru/Pt/n-GaN Schottky diode are 0·73 eV and 1·4 at 420 K, 0·18 eV and 4·2 at 100 K, respectively. The zero-bias barrier height (Φ_b0) calculated from I–V characteristics is found to be increased and the ideality factor (n) decreased with increasing temperature. Such a behaviour of Φ_b0 and n is attributed to Schottky barrier (SB) inhomogeneities by assuming a Gaussian distribution (GD) of barrier heights (BHs) at the metal/semiconductor interface. The current–voltage–temperature (I–V–T) characteristics of the Ru/Pt/n-GaN Schottky diode have shown a double Gaussian distribution having mean barrier heights ( [`(F)]<sub>\textb0</sub> {\bar{{\Phi}}_{\text{b}0}} ) of 1·001 eV and 0·4701 eV and standard deviations (σ <sub>0</sub>) of 0·1491 V and 0·0708 V, respectively. The modified ln (J<sub>0</sub> /T<sup>2</sup> )-( q<sup>2</sup>s <sub>0</sub><sup>2</sup>/2k<sup>2</sup>T<sup>2</sup> ){ln} ({{J}_{0} /{T}^{2}} )-( {{q}^{2}{\sigma} _{0}^{2}/{2}{k}^{2}{T}^{2}} ) vs 10<sup>3</sup>/T plot gives [`(F)]_\textb0 \bar{{\Phi}}_{\text{b}0} and Richardson constant values as 0·99 eV and 0·47 eV, and 27·83 and 10·29 A/cm²K², respectively without using the temperature coefficient of the barrier height. The difference between the apparent barrier heights (BHs) evaluated from the I–V and C–V methods has been attributed to the existence of Schottky barrier height inhomogeneities.