Solid/Liquid Separation of Pig Manure by Biological Flotation: Pilot-Scale Study

Many problems are associated with pig manure production like high biochemical oxygen demand, chemical oxygen demand, nitrogen, and phosphorus contents. Manure produces may be used in land spreading for agricultural purposes. Over application of liquid manure or runoff caused by precipitation contribute notably to surface or overland flow of phosphorus. In this study, the LISOX process is proposed for use in medium size farms, namely a 2,000-head swine farm. The LISOX process uses biological passive flotation, without any gas addition, to enable the flocs to rise to the surface. Results show that this technology is able to considerably reduce the solids content in the final effluent to 1.1±0.3% and reached solids content of 17.9±2.6% in the combined solid manure obtained at the end of the LISOX process. Total phosphorus (Pt) concentrations have been reduced from 1,234±428?mg/L to 146±46?mg/L in the final effluent, while a value of Pt of 20.6±7.9?g/kg has been obtained in the final solid fraction of the treated manure. The initial ammonium ion/total phosphorus ratio of 2.3±1.0 has been increased to respectively 16.4±4.6 and 17.6±5.4 after the primary and the secondary flotation, which is clearly much higher than the target value (NH4/Pt>7).     

Time course of peptide fingerprints in semimembranosus and biceps femoris muscles during Bayonne ham processing

The aim of this work was to define reliable markers of muscle and processing time in dry-cured ham using a rapid, precise semi quantitative method for the protein fraction soluble in low ionic strength buffer. For this purpose protein labchip Agilent was used to separate proteins and peptides and accurately determine their molecular weights and concentrations electrophoretically. In this way the protein fingerprinting of dry-cured ham at different process times was characterised, together with targets and products of proteolysis. In addition, the comparison of all the electrophoregrams indicated muscle and dry-curing process markers.     

Physico-chemical characterisation of a non-conventional food protein source from earthworms and sensory impact in arepas

This study aimed to characterise a non-conventional protein source: a powder made from earthworms, and to evaluate its potential use as human food. The way it was prepared led to low solubility and wide particle size distribution. Sensory analysis was used to assess the acceptability and the organoleptic properties of maize-based pan-cakes fortified with this novel protein powder. Satisfying products were obtained with a substitution level of 5.5% (w/w) earthworm powder in pan-cakes. GC-MS allowed the identification of more than seventy volatile compounds that may be responsible for the off-odour of the powder. The most abundant chemical groups found in the volatile fraction were ketones with undecan-2-one, alcohols with pentan-1-ol, and aldehydes with hexanal. Partial delipidation was tested as a way to improve the organoleptic quality of the powder. It clearly led to less intensely coloured samples but delipidation must be optimised to have an impact on odour.     

Influence of emulsion composition on lubrication capacity and texture perception

The role of fat content and type of surfactant for oral friction processes and texture perception of oil-in-water emulsions was assessed. Emulsions at 22% and 33% fat content containing either sodium caseinate or a sucrose ester as emulsifier were compared with viscosity-adapted aqueous solutions of dextran using both sensory evaluation and friction coefficient measurements on a tongue-palate contact model. The impact of saliva on the emulsion droplet size distribution was studied using tribology, differential interference contrast microscopy and light diffraction measurements. Emulsions at 33% and the corresponding iso-viscous aqueous solutions were discriminated in the sensory experiment whereas emulsions at 22% were not. Friction was significantly different for emulsions at 33% and the corresponding iso-viscous aqueous solutions. The difference was not significant for emulsions with 22% fat level when compared with the iso-viscous aqueous solutions. Saliva significantly decreased the friction coefficient of emulsions depending on the surfactant and amount of fat used.     

Moisture barrier and physical properties of acetylated derivatives with increasing acetylation degree

Four acetostearin products with increasing acetylation degree were synthesized by chemical interesterification followed by fractionation/blending stages. Their physical properties and functional barrier properties were studied and compared to the properties of technical tristearin. Increasing acetylation degree (AD) modified the triacylglycerols crystal habits and probably led to an increase in acyl chain fluidity, which induced, at macroscopic levels, a decrease in solid fat content (SFC), in melting point, in surface and bulk material hydrophobicity, and an increased moisture effective diffusivity. Water vapor permeability (WVP) coefficients of the materials were partially influenced by the AD factor, but also by the development of macroscopic cracks in lipids presenting high SFC. Acetylated stearin up to 47% (acetyl mol/mol of esterified chain) presented the lowest WVP at 20 °C resulting from an adequate balance between hydrophobicity and mechanical properties of the material.     

Use of BPX‐70 60‐m GC columns for screening the fatty acid composition of industrial cookies

The fatty acid (FA) composition of food is requested for labelling purposes and food composition tables. Suitable analytical methods for labelling purposes must be able to efficiently identify and accurately quantify FA as swiftly and cheaply as possible. This study evaluated a middle‐length highly polar column, the BPX‐70 60‐m column, to balance analysis efficiency and duration. The use of a 60‐m column led to the loss of data on minor FA but a gain in analysis time. The column was evaluated by analysing the FA composition of ten cookies made with different kinds of fats, including milk fat, and pure and/or partially hydrogenated vegetable oils. The FA elution order in this GC phase has been poorly documented in the literature compared to equivalent highly polar CPSil‐88 and SP‐2460 GC phases. Co‐elutions and overlaps on the BPX‐70 column were studied and commented upon. Overall, the BPX‐70 60‐m column could be used for rapid screening of the FA composition of simple foods. Analysis of the FA composition of a complex matrix, such as a dairy product, and specific analysis of trans‐FA required a longer highly polar column, possibly after fractionation by silver‐ion liquid chromatography. Compared to other GC phases, the BPX‐70 enabled effective isolation of 18:3 isomers although these isomers co‐eluted with 20:1 isomers on other highly polar GC phases. However, some CLA isomers co‐eluted with other FA on this column, and a specific analysis of these special FA would require another phase and/or different chromatographic conditions.     

Effect of the inoculum size on Listeria monocytogenes growth in structured media

Obtaining quantitative data concerning the relative impact of various factors that may influence bacterial growth is of great importance for microbial risk assessment and predictive microbiology. The objective of this work was to investigate the effect of the initial Listeria monocytogenes density on all the growth parameters of this pathogen (lag phase duration, growth rate and maximum population density attained) on a sterile solid model system mimicking smoked fishery products, and in real cold-smoked salmon, a product likely to be contaminated with L. monocytogenes. Growth of the pathogen was monitored using a sensitive enumeration method, recently developed, based on membrane filtration followed by the transfer of the filter on a selective media [Gnanou Besse, N., Audinet, N., Beaufort, A., Colin, P., Cornu, M. and Lombard, B., 2004. A contribution to the improvement of Listeria monocytogenes enumeration in smoked salmon. International Journal of Food Microbiology, 91, 119-127.]. Depending on the experimental conditions, we found a significant effect of the inoculum size, both on lag phase duration, and on the maximal population attained. Moreover, the effect of the inoculum size on the growth of L. monocytogenes was dependent on a complex set of interactions. Factors which have appeared to impact on this effect include the cells physiological state, the background microflora, the texture of the media and the packaging system. It is important to understand how these interactions affect the growth of Listeria in order to predict and control its development in food.