牛东地区卡拉岗组火山旋回和期次的划分与对比

以系统取心资料及其分析化验资料为基础，结合测井和地震资料，根据火山岩的岩性、电性、岩石化学等特征，以及不同岩性岩相的地震反射特征，将三塘湖盆地马朗凹陷牛东地区卡拉岗组火山岩地层划分为层、韵律、期次、亚旋回等不同单元。以期次（层组）作为该区火山岩地层划分对比的基本单元，对该区火山岩地层进行了划分与对比。研究表明：该区卡拉岗组火山活动以裂隙式喷发为主，分布规律表现为：层组的厚度，数目由西南向东北呈明显地减薄（少）趋势。     

Preservation and shelf-life extension of shrimps and clams by high hydrostatic pressure

Clam ( Venus gallina ) and shrimp ( Parapenaeus longirostris ) samples were high hydrostatic pressure (HHP) treated at 200, 220 and 250 MPa at 25, 30, 40 and 50 °C for 10 and 20 min. Based on the results of microbial reduction, the best combinations of HHP treatments were determined as 250 MPa, 50 °C, 10 min for shrimps and 220 MPa, 50 °C, 10 min for clams. HHP-treated samples stored at 25 °C (room tempertur) and 4 °C (refrigeration temperature) were analysed. According to the results evaluated, shelf-life of shrimps was found to be 12 and 16 days for storage at room and refrigeration temperatures, respectively, as compared with 4 days for non-HHP-treated samples at 4 °C. Similarly shelf-life for the clam samples was found to be 12 days for storage at room temperature and 18 days for storage at refrigeration temperature as compared with 4 days for non-HHP-treated samples at 4 °C.     

Modeling inactivation kinetics of food borne pathogens at a constant temperature

Four food borne pathogens (Listeria monocytogenes CA and Ohio₂, Salmonella enteritidis FDA and Salmonella typhimurium E21274, Escherichia coli O157:H7 931 and 933, Staphylococcus aureus 485 and 765) were inactivated under mild temperature (60 °C) and their survival curves determined at selected time intervals. Tailing was observed in all survival curves as a monotonic upward concavity. The resulting survival curves were either described by the Weibull or traditional first-order model and goodness of fit of these models was investigated. Regression coefficients (R²), root mean square error (RMSE) and correlation plots suggested that Weibull model produced a better fit to the data than the traditional model. Hazard plots suggested that the Weibull model was fully appropriate for the data being analysed. Although more studies should be carried out to evaluate the applicability of the nonlinear models, the present study has shown that thermal process calculations should most probably be reconsidered. This could lead to a reduction in under- and over-processing of thermally treated foods     

马朗凹陷卡拉岗组火山岩储层微观特征

从微观储集层研究的角度出发，对三塘湖盆地马朗凹陷上石炭统卡拉岗组（C2k）火山岩储层微观特征进行系统深入的分析研究，分析认为岩石类型以玄武岩为主，其次为安山岩和火山碎屑岩；火山岩储层基本属特低孔、特低渗储层，充填作用严重影响储层储集性能，交代蚀变作用对储层不利；风化淋滤作用、溶解作用和机械破碎作用对储层物性起到明显的改善作用；火成岩储集空间类型可分孔隙和裂缝两部分。储集空间组合类型可划分为气孔-溶洞组合、气孔-溶洞-裂缝组合、裂缝组合三类；杏仁、玻璃质含量越高，储层物性越好；斑晶含量与孔隙度大小呈反相关。     

Evaluation of high hydrostatic pressure sensitivity of Staphylococcus aureus and Escherichia coli O157:H7 by differential scanning calorimetry

Differential scanning calorimetry (DSC) was used to evaluate the relative high hydrostatic pressure (HHP) resistances of bacterial strains from Staphylococcus aureus and Escherichia coli O157:H7 in vivo. The total apparent enthalpy change and thermal stability were two DSC parameters used to compare bacterial strains of untreated control and pressure-treated bacteria. DSC thermograms indicated that ribosomal denaturation appears to be a major factor in cell death by both thermal and high pressure treatments. However, the analysis of calorimetric data for control samples as well as pressure-treated samples clearly showed that the sensitivities of bacteria to various physical stresses can be different. While S. aureus 765 had a relatively higher resistance to thermal treatment in comparison to S. aureus 485, S. aureus 485 was determined to be more resistant to pressure than S. aureus 765. This information can be utilized in the design of processes specific to targeting certain cellular components by using different physical stresses.     

Behavior and control of Listeria innocua during manufacture and storage of Turkish White Cheese

The physico-chemical changes occurring in Turkish White Cheese and the survival of Listeria innocua, total aerobic count (TAC) and lactic acid bacteria (LAB) in artificially inoculated Turkish White Cheese during manufacture and storage periods (45 days), with respect to different contamination levels of L. innocua were investigated. Turkish White Cheese was manufactured by the short-set procedure in pilot-plant-sized vats in a commercial dairy plant. Pasteurized cow's milk was inoculated with L. innocua to a final level of 3.84 (low dose) and 7.12 (high dose) log₁₀ CFU/ml. Bacterial loads of inoculated milk, whey, post-ripened curd and post-salted cheese was determined during processing at 23 °C. Cheeses were stored in 16% saline solution at 4 °C up to 45 days. Samples were taken from each treatment and analyzed at 5-day intervals. Total reduction in viable cell numbers of L. innocua in Turkish White Cheese with each inoculum dose was approximately 2 log₁₀ cycles during the storage period with a first-order-rate of inactivation at 4 °C. Variations in initial number of LAB in L. innocua seeded cheeses after overnight pressing were observed as 3.84, 4.24, 5.85 log CFU/ml at conditions of high-dose, low-dose inoculation of L. innocua and without inoculation as control sample, respectively. The salt concentration, pH, starter activity and storage time were determined to be the main causes of this reduction in LAB. The results had shown that L. innocua was able to survive during the manufacture and storage due to inadequate pasteurization or post-process contamination. The storage period has been defined as a critical control point (CCP) for consumption of Turkish White Cheese and calculated to be at least 90 and 178 days at refrigeration temperature, in low and high inoculum doses of L. innocua, respectively, for a safe consumption. This study, which gives the result of behavior of low and high dose of Listeria monocytogenes during storage as CCP, can even guide the future risk assessment studies on Listeria in Turkish White Cheese.     

Effects of high hydrostatic pressure on shelf life of lager beer

Filtered bright lager beer samples were either treated with high hydrostatic pressure (HHP, 350 MPa for 3 and 5 min at 20 °C) or conventional heat pasteurization (60 °C for 15 min). A storage period of 56 days showed that HHP and heat pasteurization had similar results in terms of pH and color (p<0.05). However HHP-treated samples had lower bitterness and protein sensitivity and higher chill haze values than the heat pasteurized samples at the end of the storage period. The microbiological stability of HHP-treated beers was the same as that of heat-treated beers, and the development of both lactic and acetic acid bacteria was inhibited for 56 days of storage. Although more studies should be carried out to investigate the effects of HHP treatment on different types of lagers and ales, our results revealed that HHP could be successfully used to increase the shelf life of beer even at temperatures well below those required for heat pasteurization.     

High hydrostatic pressure treatment and storage of carrot and tomato juices: Antioxidant activity and microbial safety

The application of high hydrostatic pressure (HHP) (250 MPa, 35 °C for 15 min) and thermal treatment (80 °C for 1 min) reduced the microbial load of carrot and tomato juices to undetectable levels. Different combinations of HHP did not cause a significant change in the ascorbic acid content of either juice (P > 0.05). Both heat treatments (60 °C for 5–15 min and 80 °C for 1 min) resulted in a significant loss (P < 0.05) in the free‐radical scavenging activity as compared to untreated samples. HHP‐treated juices showed a small loss of antioxidants (below 10%) during storage. The ascorbic acid content of pressurized tomato and carrot juices remained over 70 and 45% after 30 days of storage, respectively. However, heat treatment caused a rapid decrease to 16–20%. Colour changes were minor (ΔE = 10) for pressurised juices but for heat‐pasteurised samples it was more intense and higher as a result of insufficient antioxidant activity. HHP treatment (250 MPa, 35 °C for 15 min) led to a better product with regard to anti‐radical scavenging capacity, ascorbic acid content and sensory properties (colour, pH) of the tomato and carrot juices compared to conventional pasteurisation. Therefore, HHP can be recommended not only for industrial production but also for safe storage of fresh juices, such as tomato and carrot, even at elevated storage temperatures (25 °C). Copyright © 2007 Society of Chemical Industry     

The Effect of NaY nano-Zeolite on the Mechanical Properties of Silicon Insoles

Silicon - The chemical composition of the insoles inbounded materials influences some of the mechanical properties of silicon insoles including; tensile strain and modules and moisture adsorption...