Autolytic degradation of skipjack tuna during heating as affected by initial quality and processing conditions

Several factors were studied as affecting protein degradation and texture of skipjack tuna muscle following ambient pressure thermal processing (precooking). These included degree of mushy tuna syndrome (MTS) evidenced in the raw meat, raw meat pH, abusive thawing/holding, and precooking temperature/time. Slurries and intact pieces from frozen skipjack tuna, either tempered for 2 h or thawed and held at 25 °C for 22 h (abusive treatment) were heated at temperatures ranging from 40 to 80 °C for up to 2 h, and also at 90 °C for 1 h, with or without prior adjustment of pH to 5 or 7 to favor cathepsin or calpain activity, respectively. Proteolysis of precooked samples was monitored by Lowry assay and SDS-PAGE; cooked texture of intact meat was measured using a Kramer shear press and by sensory profile analysis. Proteolysis maximally occurred in slurries of skipjack tuna muscle that had been abusively stored (22 h at 25 °C) and adjusted to pH 5 prior to heating at 55 °C. Intact pieces of tuna abusively thawed/held for 22 h with subsequent heating at 55 °C also evidenced the most proteolysis and were the least firm in texture. Raw fish that evidenced higher severity of MTS when raw displayed higher levels of proteolysis prior to cooking, which were further increased after cooking at 55 °C. PRACTICAL APPLICATION: The kinetic data presented here can be used to optimize processing conditions for skipjack tuna canning to minimize textural degradation and optimize quality.     

Active voltage correction for industrial plants

Electric power supply voltage disturbances and, in particular, voltage sags, have been clearly identified as major problems to sophisticated continuous-process-based industries. Electricity network operators are often not able to provide the level of quality demanded by these industries at an economically viable cost using traditional distribution network reinforcement techniques. Considerable effort has been expended in the identification, quantification, and mitigation of voltage disturbances. Power electronic advancements have allowed the development of a new range of high-performance power conditioning equipment that can mitigate problems with the incoming power supply at the point of interface with the utility or within the plant internal electrical distribution system. This paper reviews the technologies available to perform high-speed voltage correction and discusses the results of practical application.     

Integrated adsorption and absorption process for post-combustion CO2 capture

This study explored the feasibility of integrating an adsorption and solvent scrubbing process for post-combustion CO₂ capture from a coal-fired power plant. This integrated process has two stages: the first is a vacuum swing adsorption (VSA) process using activated carbon as the adsorbent, and the second stage is a solvent scrubber/stripper system using monoethanolamine (30 wt-%) as the solvent. The results showed that the adsorption process could enrich CO₂ in the flue gas from 12 to 50 mol-% with a CO₂ recovery of >90%, and the concentrated CO₂ stream fed to the solvent scrubber had a significantly lower volumetric flowrate. The increased CO₂ concentration and reduced feed flow to the absorption section resulted in significant reduction in the diameter of the solvent absorber, bringing the size of the absorber from uneconomically large to readily achievable domain. In addition, the VSA process could also remove most of the oxygen initially existed in the feed gas, alleviating the downstream corrosion and degradation problems in the absorption section. The findings in this work will reduce the technical risks associated with the state-of-the art solvent absorption technology for CO₂ capture and thus accelerate the deployment of such technologies to reduce carbon emissions.     

Retardation by Glandless Cottonseed Flour of Lipid Oxidation and Discoloration in Raw Ground Beef Containing Salt

Salt (NaCl) was added to raw ground beef at levels of 0, 0.5, 1, 2 or 3% of the weight of the meat and defatted glandless cottonseed flour (GCF) was added at 0 or 3% levels. Patties were made with these mixes and stored for 3 or 6 days at 4°C or for 30 or 60 days at –20°C. Lipid oxidation (TBA values) in samples stored at 4° and –20°C and discoloration in samples stored at 4°C were determined. In samples made with salt only, TBA values within each storage period for each storage temperature increased with increasing salt levels up to 2%; increasing salt from 2 to 3% decreased TBA values. GCF markedly reduced TBA values at each salt level. Discoloration of samples stored at 4°C was also decreased by GCF.     

A mathematical model for interfacial charge transfer at the semiconductor–dye–electrolyte interface of a dye-sensitised solar cell

A mathematical model for the interfacial charge transfer within dye-sensitised solar cells (DSC) is presented for the semiconductor–dye–electrolyte interface. The model explicitly accounts for each reaction at the interface involving dye molecules, electrolyte species and adsorbed electrons associated with the conduction band surface states of the semiconductor. Additionally, the model accounts for photoelectron injection via singlet and triplet excited dye states. The governing equations can be used to describe the total current produced by the DSC under illuminated and non-illuminated conditions, at steady state. Regular perturbation methods are applied to the model equations to obtain closed form analytic approximations, resulting in approximate solutions that negate the need for numerical solution of the model system. All parameter values associated with the model are obtained from the literature and from experimental data. The presented numerical results and analytic approximations compare favourably to experimental data, capturing the interfacial characteristics of current versus voltage curves of the DSC.