Alicyclobacillus acidoterrestris spores as a target for Cupuaçu (Theobroma grandiflorum) nectar thermal processing: kinetic parameters and experimental methods

The kinetic parameters of thermal inactivation of a spore former, Alicyclobacillus acidoterrestris, in a tropical fruit nectar [25% of Cupua?u (Theobroma grandiflorum) pulp and 15% sugar] were determined by the isothermal method (IM), under batch heating, and by the paired equivalent isothermal exposures (PEIE) method, under non-isothermal continuous conditions. The isothermal experiments were repeated three times, every 4 months, with the same spore suspension kept frozen between experiments. The aging of spores, under frozen storage, seemed to produce a notorious increase in the z-value from experiment to experiment: Experiment 1 (z = 7.8 +/- 2.6 degrees C, D(95 degrees C) = 5.29 +/- 0.96 min), Experiment 2 (z = 22 +/- 5 degrees C, D(95 degrees C) = 5.99 +/- 0.63 min), and Experiment 3 (z =29 +/- 10 degrees C, D(95 degrees C) = 3.82 +/- 0.48 min). The evaluation of the kinetic parameters by the PEIE method was carried out in parallel with Experiment 3, with the same aged spores, and the results (z = 31 +/- 6 degrees C, D(95 degrees C) = 5.5 +/- 1.2 min) were close to the ones obtained in this experiment. From this work, it seems that the PEIE method can also be applied to evaluate the reduction parameters of a spore-forming microorganism, and in a more realistic way, since the continuous system eliminates the errors caused by come-up and cool-down times (CUT and CDT) that are unavoidable in isothermal experiments. Therefore, when designing a thermal process for a continuous system, the PEIE method should be used, or the chances are that the process would be underdesigned, risking that the desired level of spore inactivation would not be achieved. An optimization of the thermal processing conditions was next performed for Cupua?u nectar, considering a 5D reduction in A. acidoterrestris spores. If a pasteurization process is considered, the conditions that ensure safety (9 min at 98 degrees C) only allow a 55% retention of ascorbic acid (AA). If sterilization is considered, 8 s at 115 degrees C will ensure a safe product and retain 98.5% of the original ascorbic acid. Therefore, if A. acidoterrestris is considered as the target microorganism, the nectar should undergo an aseptic high temperature short time principle (HTST) process to achieve a 5D reduction in this acidophilus spore former. However, if the hot-fill-and-hold pasteurization process is preferred, the product should be fortified with ascorbic acid.     

Imbalance diets in preschool children: study in a day-care center in the Province of Buenos Aires,Argentina

The purpose of this study was to investigate the impact of low fat diets in children aged 2 to 5. Eighty two children (40 females and 42 males) attending a school cafeteria (Province of Buenos Aires, Argentina), in a cross sectional study, were evaluated. Body weight (W), height (H) and body composition (BC) by bioimpedance were recorded. The anthropometric raw data were processed as Z-score of the weight-for-age (WEZ) and of the height-for-age (HAZ). Serum insulin-like growth factor 1 (IGF-1) and Zinc/haemoglobin ratio (Zn/Hb) were also measured. Results showed that 73.2% of the children were adequate (A) according WEZ, 13.4% were lean (L) and 13.4% overweight (O). 8.5% presented simultaneously impairment in WEZ and HAZ. Body fat percentage and energy metabolism were higher in O than in L and A (p < 0.05). Serum IGF-1's children--aged 4 to 5 years--with HAZ deficit were low than adequate HAZ ones. No statistical differences in Zn/Hb ratio between A, L and O were found. This cross sectional study suggests metabolic disorders in young children attending school cafeterias. These conclusions will allow to design balanced diets in order to optimize the resources, promote optimal growth and development and prevent adult diseases through dietary practices in childhood.     

Characterization of peptide and amino acid profile in casein hydrolysates

The nutritional quality of protein hydrolysates has been related in several reports to their di- and tripeptide contents. In the present work different hydrolytic conditions were tested using papain in order to prepare casein hydrolysates with a suitable peptide profile for being used in special diets. The hydrolysates were fractionated by size-exclusion HPLC and the rapid Correct Fraction Area method was used for quantifying the peptides. Among the five hydrolytic conditions studied, three of them gave rise to preparations having nutritionally similar peptide profiles. However, the use of the temperature of 37 degrees C and enzyme:substrate ratio (E:S) of 2% may probably be the most economical condition for industrial production.     

A Review of the Effectiveness of CPS Training: A Focus on Workplace Issues

A major focus within the field of creativity has been on the development of methodologies aimed at deliberately nurturing creative thinking. These methodologies have attempted to mirror the creative process in ways that allow individuals and groups to explicitly call on and employ their creative faculties. In an attempt to uplift employees’ creative capabilities many of these methodologies have been introduced into organizations through training programs, as well as through application to business challenges. Do these methods work? What is the empirical evidence that these deliberate creative process methods enhance employees’ creativity? Though there are a handful of creative process methods, few have married the concern for application with an interest in demonstrating the benefits of these applied efforts through systematic research. Creative Problem Solving (CPS), one of the more popular creative process models, has been one of the rare exceptions. The purpose of this paper is to synthesize the research literature that reports on the impact of CPS training carried out within organizational contexts, that is training programs that involved professionals or students working on real business challenges. Additionally, the positive benefits of CPS are further examined through reports that cite the outcomes of applying CPS to business challenges. In a field replete with methods that have been commercialized, it is imperative to strike a balance between research and practice as an imbalance towards practice may foster a field dominated by individuals who offer untested products and services.     

Translational Covering of Closed Planar Cubic B-Spline Curves

Spline curves are useful in a variety of geometric modeling and graphics applications and covering problems abound in practical settings. This work defines a class of covering decision problems for shapes bounded by spline curves. As a first step in addressing these problems, this paper treats translational spline covering for planar, uniform, cubic B‐splines. Inner and outer polygonal approximations to the spline regions are generated using enclosures that are inside two different types of piecewise‐linear envelopes. Our recent polygonal covering technique is then applied to seek translations of the covering shapes that allow them to fully cover the target shape. A feasible solution to the polygonal instance provides a feasible solution to the spline instance. We use our recent proof that 2D translational polygonal covering is NP‐hard to establish NP‐hardness of our planar translational spline covering problem. Our polygonal approximation strategy creates approximations that are tight, yet the number of vertices is only a linear function of the number of control points. Using recent results on B‐spline curve envelopes, we bound the distance from the spline curve to its approximation. We balance the two competing objectives of tightness vs. number of points in the approximation, which is crucial given the NP‐hardness of the spline problem. Examples of the results of our spline covering work are provided for instances containing as many as six covering shapes, including both convex and nonconvex regions. Our implementation uses the LEDA and CGAL C++ libraries of geometric data structures and algorithms.     

N-acryloyl–N′-phenylpiperazine as curing activator of unsaturated resins

N-acryloyl–N′-phenylpiperazine and three of its homopolymers of different molecular weight are tested as low toxicity redox activators in the BPO curing of unsaturated polyester resins. Gel times and other time and temperature parameters drawn from standard exothermal curves are determined with two kinds of resin, at different bath temperatures and amounts of activator. The reciprocal of gel time follows a kinetic equation with average order 0.85 with respect to the activator, and an activation energy of 19 kcal/mol. With polymeric activators it is a simple decreasing exponential function of intrinsic viscosity. Correlations are observed for other parameters relative to the second, faster step of the curing process, in general less sensitive to the mentioned variables. The crosslinked resins show mechanical properties similar to those obtainable with dimethylaniline as activator.     

Application of multi-way models to the time-resolved fluorescence of polycyclic aromatic hydrocarbons mixtures in water

The time-resolved laser-induced fluorescence of a series of polycyclic aromatic compounds (PAHs) and mixtures of these latter in aqueous solution was measured by means of an apparatus equipped with optical fibers, which allows their real time in situ monitoring. The potential of such spectroscopic technique, yielding 4-way fluorescence data arrays, together with the application of multi-way models to the matricized data, was tested for the resolution of complex aqueous mixtures containing low concentrations of PAHs, as typical fluorescent pollutants in aquatic systems. PARAllel FACtors analysis was employed for the qualitative resolution of PAHs mixtures and for calculating the fluorescence lifetimes of single PAHs; n-way partial least squares analysis was applied for evaluating the concentration of the single PAHs in the aqueous mixtures.     

Shelf life extension of beef retail cuts subjected to an advanced vacuum skin packaging system

Vacuum skin packaging (VSP) is a new and promising technology that includes the instantaneous heating of the upper packaging film immediately before its descent over the meat surface. In the present paper we evaluated this technology for the packaging of a wide variety of beef retail cuts and compared this with traditional vacuum packaging (TVP) performed in parallel. Shelf-life and quality evolution was estimated by analysing three spoilage bacterial groups, an ubiquitous psychrotrophic food pathogen, and three biochemical and physico-chemical attributes throughout 40 days of storage at 4 °C. Statistically-significant lower microbial counts were obtained for all microbial parameters and meat types. The VSP lot exhibited lower pH. This, however, involved a lower water holding capacity and a higher degree of firmness, the latter indicating a limited tenderisation process in the VSP batch. Extended aging times in the carcasses were studied to improving the tenderness of VSP samples. The extension of the aging process prior to VSP may be useful for improving the tenderness of certain meat types and to improve the sensory quality of meat cuts processed under this system.