Benefits, limitations and uncertainty of in situ spectrometry.

In situ spectrometers are comparable robust instruments and can be operated long term with relatively low maintenance demand. The decisive factor for their applicability is the development of a medium and installation location specific correlation model, which estimates the concentration of the requested target parameter from the measured absorption values. In some cases it might turn out, that the development of a single site specific correlation model is not sufficient, due to frequent and substantial variations of the (waste) water composition.In order to assess the total uncertainty of in situ spectrometry, a comprehensive lab test was carried out. It includes a detailed investigation of the uncertainty of CODreference methods (DIN and small tube tests), a precision analysis of the absorption spectra and the impact of those two factors on the total uncertainty of the COD(EQ) correlation model.     

Comparison of and uncertainties in raw sewage COD measurements by laboratory techniques and field UV-visible spectrometry.

A comprehensive investigation of the uncertainty of different COD analysis methods (DIN, small tube tests (STT) and UV-visible spectrometry methods) has been carried out on potassium hydrogen phthalate standard solutions and raw sewage samples from a large wastewater treatment plant. The UV-visible method allows estimating COD equivalent concentration from the measured absorption spectra by means of site specific regression and correlation functions. CODdin and CODstt methods showed equivalent global results but specific calibration relationships are necessary when high accuracy is required. The CODstt method is suitable for immediate COD analysis in the field. Sub-sampling is the main source of uncertainty. Spectrometry is able to estimate CODeq with an uncertainty of the same order of magnitude as the uncertainty in CODdin.     

Rennet-induced gelation of calcium and phosphate supplemented skim milk subjected to CO2 treatment

A Doehlert design was performed to study the effect of calcium and phosphate supplementation at 0 to 25 mmol/kg and 0 to 16 mmol/kg, respectively, on the rennet gelation of reconstituted skim milk subjected to pH-reversible CO(2) acidification. Supplemented reconstituted skim milk samples were acidified to pH 5.80 by the addition of CO(2) under pressure and depressurized under vacuum to restore the initial pH value. The second-order polynomial models satisfactorily predicted the effect of salt addition on the micellar molar Ca:P ratio and the average diameter of the casein micelles, whereas only trends were used in the analysis of the rennet-clotting behavior of salt-supplemented, CO(2)-treated milk. Whether added Ca was the most determinant factor on the micellar molar Ca:P ratio, added Pi (a mixture of Na(2)HPO(4) and NaH(2)PO(4)) was the most determinant factor on the other responses studied, and its effect was most pronounced when Ca was simultaneously added. By comparison with control samples, changes observed in this study were essentially due to salt supplementation and not to the CO(2) treatment. Therefore, this CO(2) treatment could be considered as an entirely reversible treatment rather than only pH-reversible, and predictions might be applied to untreated milk. In the case of Ca-supplemented milk, the micellar molar Ca:P ratio increased, the average micellar diameter decreased, and the rennet-clotting properties were improved, whereas opposite effects were observed upon Pi supplementation. Since modification of the micellar molar ratio is the result of change in the chemical composition of micellar calcium phosphate, the effect of calcium and phosphate supplementation on the rennet clotting of milk was found to be also dependent on the nature of the interaction between caseins and colloidal calcium phosphate.     

Impact of a pulsed electric field on damage of plant tissues: effects of cell size and tissue electrical conductivity

Efficiency of pulsed electric field (PEF) induced permeabilization at 293 K in selected fruit and vegetable plant tissues (apple, potato, carrot, courgette, orange, and banana) at electric field strength (E) of 400 V·cm(-1), 1000 V·cm(-1) and pulse duration (t(p)) of 1000 μs was studied experimentally. The mean cell radius (〈r〉) was within 30 to 60 μm, and the ratio of electrical conductivities of the intact and damaged tissues (σ(i)/σ(d)) was within 0.07 to 0.79 for the studied tissues. Electroporation theory predicts higher damage for tissue with larger cells; however, the direct correlation between PEF damage efficiency and size of cell was not always observed. To explain this anomaly, a theoretical Monte Carlo model was developed and checked for parameters typical for potato tissue. The model showed a strong dependence of PEF damage efficiency and power consumption (W) on σ(i)/σ(d) ratio. The optimum value of electric field strength (E(opt)) was an increasing function of σ(i)/σ(d), and plant tissues with high σ(i)/σ(d) ratio (σ(i)/σ(d) ≈ 1) required application of a rather strong field (for example, E(opt) ≈ 3000 V·cm(-1) for σ(i)/σ(d) ≈ 0.8). However, the PEF treatment at a lower field (E ≈ 400 V·cm(-1)) allowed regulation of the selectivity of damage of cells in dependence of their size. A good qualitative correspondence between experimental data and simulation results were observed.     

Effect of Composition and Stirring on the Grain Structure of Aluminium Alloys solidified in Ingots

Abstract

Solidification experiments have been performed on a series of industrial aluminium alloys in a rectangular vertical ingot mould, in which an electromagnetic linear motor activated a recirculating flow. Results include macrographs, grain size measurements, and high resolution temperature records on 14 thermocouples. The refinement effect is clearly demonstrated. It is strong when stirring changes from zero to some moderate level, then its increment decreases asymptotically. In most of the temperature records, the recalescence behaviour due to the formation of equiaxed crystals can be followed in detail. Under good stirring conditions, equiaxed crystallisation starts simultaneously in all the volume elements and all of them follow the same thermal history, which explains the very good uniformity in grain structure. Non-uniform or coarse grain structures which are observed when stirring conditions are poor can be correlated to dissimilarities in the thermal history of the different volume elements. A theoretical model explains these observations and allows the effects of stirring and of composition on the equiaxed grain size to be predicted.     

Pitfalls and modelling inconsistencies in computational radiation dosimetry: lessons learnt from the QUADOS intercomparison. Part I: Neutrons and uncertainties

The QUADOS EU cost shared action conducted an intercomparison on the usage of numerical methods in radiation protection and dosimetry. The eight problems proposed were intended to test the usage of Monte Carlo and deterministic methods by assessing the accuracy with which the codes are applied and also the methods used to evaluate uncertainty in the answer gained through these methods. The overall objective was to spread good practice through the community and give users information on how to assess the uncertainties associated with their calculated results.     

Kluyveromyces lactis but not Pichia fermentans used as adjunct culture modifies the olfactory profiles of Cantalet cheese

Yeasts are commonly detected in cheese. Two yeast species, Kluyveromyces lactis and Pichia fermentans, were isolated at high populations from raw-milk Cantal cheese, a French Protected Denomination of Origin hard cheese. To investigate the interest of these 2 species as adjunct cultures to promote flavor development of Cantalet cheese, they were added at 10⁵ cfu/mL to microfiltered milk. The global microbiological, biochemical, and flavor changes induced by the presence of the yeasts in cheese were determined. Adjunct yeasts were present at 10⁶ cfu/g in curd, declined to 10⁴ to 10⁵ cfu/g in cheese, and did not influence gross composition, content of free amino acids, or content of free fatty acids. By using 8-way gas chromatography-olfactometry in parallel with gas chromatography-mass spectrometry, 30 odorous compounds of Cantalet cheese were identified. The olfactory profiles of K. lactis cheeses contained significantly greater levels of 8 odorous compounds (ethanol, ethyl hexanoate, 4 aldehydes, and 2 branched-chain acids) compared with the control and P. fermentans cheeses. Sensory analysis of cheeses flavor discriminated K. lactis cheeses on only 2 attributes (acetaldehyde and alcohol odors). This study shows that yeast contribution is species-specific and that K. lactis, at a population of 10⁶ viable cells/g, can influence Cantalet cheese flavor.     

Assessment of dietary exposure of nitrate and nitrite in France

The aim of this study was to assess the dietary exposure of nitrate and nitrite in France. A total of 13, 657 concentration levels of nitrate and nitrite measured in food, representing 138 and 109 food items, respectively, and coming from French monitoring programmes between 2000 and 2006, were used. Depending on the non-detected and non-quantified analysis treatment, lower and upper concentration mean estimates were calculated for each food item. These were combined with consumption data derived from 1474 adults and 1018 children from the French national individual consumption survey (INCA1), conducted in 1999 and based on a 7-day food record diary. A total of 18% of spinaches, 6% of salads, 10% of cheeses, 8% of meat products and 6% of industrial meat products exceeded the European nitrate maximum level or maximum residual level. A total of 0.4% of industrial meat products and 0.2% of meat products exceeded their European nitrite maximum level or maximum residual level. Nitrate dietary exposure averaged 40% of the acceptable daily intake (ADI; 3.7 mg kg(-1) body weight day(-1)) for adults and 51 - 54% of the ADI for children with the major contributors being, for adults and children, respectively, vegetables (24 and 27% of ADI), potatoes (5 and 11% of ADI), and water (5 and 5% of ADI). The individual nitrate dietary intake of 1.4% (confidence interval (CI(95th)) [0.8; 2.0]) to 1.5% (CI(95th) [0.9; 2.1]) of adults and 7.9% (CI(95th) [6.2; 9.6]) to 8.4% (CI(95th) [6.7; 10.1]) of children were higher than the ADI. Nitrite dietary exposure averaged 33-67% of the ADI (0.06 mg kg(-1) body weight day(-1)) for adults and 67-133% of the ADI for children, with contributions of additive food vectors at 33% of ADI for adults and 50-67% of ADI for children. The individual nitrite dietary intake of 0.7% (CI(95th) [0.3; 1.1]) to 16.4% (CI(95th) [14.5; 18.3]) of adults and 10.5% (CI(95th) [8.6; 12.4]) to 66.2% (CI(95th) [63.3; 69.1]) of children were higher than the ADI.