Biological Wastewater Treatment under the Influence of Pressure

An investigation is reported into the effect of pressures of up to 6 bar on the operation of a laboratory-scale rotating biological contactor. All results are compared with those of an identical reactor operating at atmospheric pressure. Few previous results relating to the effect of pressure on biological wastewater treatment could be found in the literature. Although improved BOD and COD removal (compared to that of the reference unit) was evident as the pressure was increased, the principal benefits of increasing pressure were recorded as being (a) significantly improved nitrification, and (b) a decrease in the sludge yield coefficient. Both these factors improved regularly with increasing pressure, although there is some indication that the production of total oxidized nitrogen might have been affected at the highest pressure employed.     

The Management and Control of Urban Runoff Quality

W ater QUALITY problems from impermeable urban surface runoff are presenting increasingly significant effects at both the short-term, acute, and longer term, chronic, timescale. The paper identifies the anachronisms in, and the diversity of, historical organizational responsibilities for urban runoff as being a principal mitigating factor in limiting satisfactory, cost-effective, catchment control. It is recommended that effective source control procedures for stormwater runoff control must form the basis for best practical options for achieving integrated pollution control in urban catchments.     

AGING AND COOKING EFFECTS ON SENSORY TRAITS OF PORK FROM PIGS OF DIFFERENT BREED LINES

The effects of postmortem aging time (2, 9, and 16 days) and endpoint cooking temperature (60, 70, and 80C) on the eating characteristics of pork longissimus (LD) muscle were evaluated. Gilts (n=60) were from 4 different commercial hybrid genotypes (15 pigs/genotype) selected to produce a range of intramuscular fat. Results suggest that LD muscle from genotype 2, which was selected for its propensity to increase marbling had higher intramuscular fat content, tenderness and juiciness scores than that from the other genotypes (P < 0.05). Increasing aging time from 2 to 16 days increased sensory juiciness and tenderness, and decreased instrumental shear force and cooking loss (P < 0.05). Aging for nine days decreased shear force (P < 0.05) but had no effect on tenderness and juiciness scores and cooking loss when compared to 2 days aging. Increasing endpoint temperature increased cooking loss and shear force, and decreased tenderness (P < 0.05) and juiciness.     

Storage and transport of frozen dairy products

The characteristics of frozen dairy foods and the importance of freezing as a preservative are discussed and the need for an effective temperature profile required for various products considered. The progress of the product from factory to consumer is traced in detail and the cold store and supply vehicles described.     

Sodium Chloride Effect on Autoxidation of the Lard Component of a Gel

SUMMARY: Stable gels composed of lard, sodium carbomethoxy cellulose and water were used for the examination of factors involved in the pro- and antioxidant activities of sodium chloride, other inorganic salts, heme compounds, meat fractions and other additives. Autoxidation processes were evaluated by peroxide and monocarbonyl determinations. The solid translucent gels, in which additives had been incorporated, were stored frozen, freeze-dried or allowed to oxidize without physical change. The hydrated gels were well aerated in preparation and oxidized in the dark at a convenient pace at 20°C. When the gel was freeze-dried, a sponge-like structure was obtained which, after an induction period, autoxidized rapidly. Freezer-stored gels autoxidized at a rate roughly similar to freezer-stored meat. Sodium chloride had a direct pro-oxidant action on the lard of freezer-stored and dehydrated gels. Hydrated gels containing NaCl when stored at 20°C had an inhibiting autoxidation pattern somewhat similar to the quantitative influence of NaCl on pH. Ethylene-diaminetetraacetate (EDJA) had a powerful antioxidant influence. Sodium chloride accelerated heme catalysis regardless of the presence of antioxidant or chelator. Interesting differences in monocarbonyl patterns and monocarbonyl/peroxide ratios as influenced by additives and moisture content of the gels were observed.     

绝非调侃 寒冬腊月话散热

通常情况下,各个媒体只会在炎热的夏天里才会提到“散热”二字,而广大消费者也早已习惯到了夏天才关注散热的问题。     

FOOD TUBE: COVERAGE OF FOOD SAFETY ISSUES THROUGH VIDEO

Food safety in restaurants is an increasing concern among consumers. A primary population segment working in foodservice is receiving food safety information through new media channels such as video social network websites. This research used content analysis to examine the purpose and messages of food safety-related videos posted to YouTube. A usable sample of 76 videos was identified using food safety in the YouTube search function. Results indicate that videos must be artfully developed to attract YouTube users while conveying a credible and educational message. Communicators must also monitor new media for competing messages being viewed by target audiences and devise strategies to counter such messages. This one-time snapshot of how food safety was portrayed on YouTube suggests that the intended purpose of videos, whether educational or entertainment, is not as relevant as the perceived purpose and the message being received by viewers.

PRACTICAL APPLICATIONS

Findings from this study inform food safety educators working with young adults about existing messages in emerging communications channels. Many youth are moving to new social networking and online resources for entertainment and education. These findings characterize food safety information youth can currently access on one such site. By knowing what complementary and competing messages exist, educators, food safety experts and communicators can more strategically develop messages for this medium, which, in turn, helps achieve their communication or educational objectives.