The effect of freezing compared with chilling on selected physico-chemical and sensory properties of sous vide cooked carrots

Sous vide is increasingly used to process convenience foods including ready-meals as it is reputed to give superior quality because of the mild process and the absence of oxygen in the pack. The potential for temperature abuse is greater for sous vide ready-meals than for sous vide catered items as the distribution and retailing chain for the former is usually longer. Freezing sous vide foods is, therefore, a potentially safer alternative to sous vide processed foods followed by chilling. The objective of the current study was to investigate production of sous vide frozen sliced (discs) carrots, with similar quality to sous vide chilled product. Sensory trials were used to determine the acceptable shear texture range (1.0–2.8 kN) for steamed carrots and this was the target texture in the processing trials. A Barriquand Steriflow retort was used for sous vide processing and the optimized conditions using carrot discs were: low temperature blanch (50 °C/30 min; firms product); blanch (90 °C/3 min; inactivates enzymes); sous vide cook (90 °C to core P₉₀¹⁰ values > 4 min and < 6 min); blast freeze (? 35 °C/2 h); and store (? 25 °C). Carrot discs prepared from untreated raw carrots had a firmer texture than those prepared from either blanched or blanched and frozen material. Freezing post-sous vide cooking softened texture in comparison with chilling, but freezing rate (nitrogen; blast; cabinet methods) and frozen storage (9 months) had a minimal effect on product texture and quality. Scanning electron microscopy showed no significant structural differences between sous vide frozen and chilled carrots of similar shear values. Paired comparison sensory testing of sous vide frozen and chilled sliced carrots indicated a significant preference for the latter at the 20-day storage date.Industrial relevance: The trials dealt with the effects of freezing on the quality of sous vide processed carrots. This is of relevance to companies who wish to produce texturally acceptable sous vide frozen or chilled components as part of ready-meals.     

Expanding the dairy herd in pasture-based systems: The role of sexed semen use in virgin heifers and lactating cows

A model was developed to examine the effects of sexed semen use in virgin heifers and lactating cows on replacement heifer numbers and rate of herd expansion in a seasonal dairy production system. Five separate herds were established according to the type of semen used: conventional frozen-thawed (Conv), sexed fresh semen used in lactating cows for the first 3 wk of the breeding season (SFre1), sexed frozen-thawed semen used in lactating cows for the first 3 wk of the breeding season (SFro1), sexed fresh semen used in lactating cows for the first 6 wk of the breeding season (SFre2), or sexed frozen-thawed semen used in lactating cows for the first 6 wk of the breeding season (SFro2). In the SFro1, SFre1, SFro2, and SFre2 herds, sexed semen was used for the first and second artificial insemination in virgin heifers. Pregnancy rates achieved with sexed fresh and sexed frozen-thawed semen were assumed to be 94 and 75% of those achieved with conventional frozen-thawed semen, respectively. Initial herd size was 100 cows, which was maintained for the first 2 yr of the 15-yr simulation, after which all available replacement heifers were retained to facilitate herd expansion. Two different scenarios of land availability were examined for each of the 5 herds: land available allowed expansion to a maximum herd size of 150 cows (S1), or land available allowed expansion to a maximum herd size of 300 cows (S2). Once maximum herd size was reached, sexed semen use was discontinued and all excess heifer calves were sold at 1 mo old. All capital expenditure associated with expansion was financed with a 15-yr loan. Each of the 10 different options was evaluated in terms of annual farm profit, annual cash flow, and total discounted net profit. The use of fresh sexed semen generated more replacement heifers, leading to faster herd expansion compared with frozen-thawed sexed semen and conventional frozen-thawed semen. Maximum herd size under S1 was reached in yr 5, 5, 4, 5, and 7 for the SFre1, SFro1, SFre2, SFro2, and Conv herds, respectively. Under S2, maximum herd size was reached in yr 8, 10, 7, 9, and 14 for the SFre1, SFro1, SFre2, SFro2, and Conv herds, respectively. Total discounted net profit under S1 for the SFre2 herd was €4,130, €38,869, €47,231, and €52,089 greater compared with the SFre1, SFro1, Conv, and SFro2 herds, respectively. Under S2, discounted net profit for the SFre2 herd was €44,204, €255,524, €280,373, and €325,815 greater compared with the SFre1, SFro1, SFro2, and Conv herds, respectively. The negative effects of the sexed frozen-thawed semen on herd fertility reduced farm profitability and will prevent its widespread use in lactating cows.     

Effect of high hydrostatic pressure and thermal processing on the nutritional quality and enzyme activity of fruit smoothies

Fruit smoothie samples were thermally (P₇₀ > 10 min) or high hydrostatic pressure (HHP) processed (450 MPa/20 °C/5 min or 600 MPa/20 °C/10 min) and the total antioxidant capacity (TAC), levels of antioxidant groups [total phenols (TP), anthocyanins and ascorbic acid], instrumental colour, polyphenol oxidase (PPO) enzyme activity and dissolved oxygen were examined over a storage period of 10 h at 4 °C. Thermal processing of smoothies reduced (p < 0.001) TAC and TP values, ascorbic acid and L and a colour attributes (lightness and redness respectively) compared to fresh and HHP-450 processed samples. Conversely, it did result in complete inactivation of PPO enzyme, with no activity detected. Of the HHP treatments, HHP-450 samples had higher (p < 0.001) levels of total antioxidant, phenols and anthocyanin content than HHP-600 samples. However, the latter was more effective in reducing (p < 0.001) the endogenous enzyme activity of the smoothies. .Ascorbic acid content degraded over the storage for all smoothies. HHP-600 samples had high initial values, which declined slowly over storage, while thermal samples had the lowest initial value (0.5 h) that fell below detectable limits by 10 h. Despite these data, less pronounced effects were observed for storage. No significant effects were observed for total anthocyanin and phenolic contents as well as L and colour change (ΔE) variables. Overall, HHP processing of smoothies at moderate temperatures may be a suitable alternative to traditional thermal processing.     

A vector field approach to cluster analysis

An efficient computer method which uses an extension of the familiar gravitational field to find clusters of multidimensional data is suggested. The manipulation of a single parameter, r, permits one's perspective of the data to range from the locally sensitive (where each datum is a cluster) to the globally sensitive (where the entire sample set is regarded as one cluster). The number of clusters and their locations are determined by a choice of r. The program finds clusters by converging on the nodes of the field in decreasing steps. Once located, the field is modified so that the known nodes are effectively precluded from further consideration.     

Controlling Salmonella infections in pig farms: A framework modelling approach

Human salmonellosis is an important food-borne disease and S. Typhimurium is the most common serotype attributed to pork products. Under a farm-to-fork strategy, reducing the levels of Salmonella-positive pigs entering the slaughterhouse is an important goal. A framework model was developed, where the effect of dynamic (infection characteristics) and non-dynamic (cleanness and disinfection, biosecurity measures, etc.) factors were considered. Four baseline scenarios were created, corresponding to different levels associated with national Salmonella monitoring programs, and sensitivity analyses were run for the non-dynamic factors. Moreover, the option of vaccination was incorporated into the model, in order to provide with a tool for the formulation of an optimum vaccination strategy depending on the characteristics of the vaccine.     

Human Response to Emergency Communication: A Review of Guidance on Alerts and Warning Messages for Emergencies in Buildings

The purpose of this article is to provide guidance on enhancing human response to emergency communication. This guidance can, in turn, help engineers improve the design of emergency notification and messaging systems, which, as a result, can help inform occupant response, reduce occupant evacuation time, and increase occupant safety. The article begins with a literature review on how people respond to emergencies. The Protective Action Decision Model, which describes the decision-making process that precedes human response in disaster events, is used as a framework for the literature collected as part of this review. This model is divided into three pre-decisional and five decisional processes. The method used to create the guidance document is then explained, including the six steps taken to review the literature collected (from 162 engineering and social science sources), generate findings from this literature, and compile the key statements found in the guidance document. Guidance on alerts, visual/audible warnings and dissemination of warning messages are provided. These are organized according to alert/warning type and dissemination method. The findings of the literature review include five guidance statements on alerts, 16 guidance statements on visual warnings, seven guidance statements on audible warnings and eight guidance statements on the dissemination of warning messages. Finally, guidance on emergency message testing, including language, readability and fire drills as a means of response testing, is provided. It is envisioned that this guidance will inform practitioners on the design of future emergency communications and subsequently enhances evacuee performance through a better understanding of the manner in which emergency information is processed and the tools available to provide such information.     

Fractional-order filters for active damping in a lithographic tool

In a lithographic tool used in semiconductor manufacturing, vibrations in the projection lens reduce image contrast and can limit the system's resolution. Active damping by direct velocity feedback can reduce this effect, but requires sufficient amplitude roll-off for higher frequencies in the open-loop transfer function. Ongoing mass decoupling, however, tends to increase the transfer function magnitude. Stability is endangered by phase lag induced by control loop components and non-collocation of the actuator or sensor. Conventional lowpass filtering is not possible because of the minimum induced 90° phase shift. This paper introduces the usage of fractional-order filters with an order smaller than one in the feedback controller. The filter's reduced phase lag allows amplitude reduction for higher frequencies without stability risk. Implementation of 1/2-order and 2/3-order filters, and their effect in an active damping system for a lithographic tool's projection lens, are shown.