Parameter identification and modeling of the biochemical methane potential of waste activated sludge

Anaerobic digestion is widely used in waste activated sludge treatment. In this paper, partial least-squares (PLS) is employed to identify the parameters that are determining the biochemical methane potential (BMP) of waste activated sludge. Moreover, a model is developed for the prediction of the BMP. A strong positive correlation is observed between the BMP and volatile fatty acids and carbohydrate concentrations in the sludge. A somewhat weaker correlation with COD is also present. Soluble organics (sCOD, soluble carbohydrates and soluble proteins) were shown not to influence the BMP in the observed region. This finding could be most-valuable in the context of application of sludge pretreatment methods. The obtained model was able to satisfactory predict the BMP.     

Modulation of rheological properties by heat-induced aggregation of whey protein solution

Heat-induced protein aggregation at low protein concentrations generally leads to higher viscosities. We here report that aggregated protein can yield weaker gels than those from native protein at the same concentration. Aggregated protein was produced by heating a solution of whey protein isolate (WPI) at 3% and 9% w/w. The higher protein concentration resulted in a larger aggregate size and a higher intrinsic viscosity. The protein fraction in native WPI had the smallest size and the lowest intrinsic viscosity. The same trend was observed for the shear viscosity after concentrating the suspensions containing aggregates to around 15% w/w. Suspensions containing aggregates that were produced from a higher concentration possessed a higher viscosity. After reheating the concentrated suspensions, the suspension from the 9% w/w aggregate system produced the weakest gel, followed by the one from 3% w/w, while the native WPI yielded the strongest gel. Reactivity of the aggregates was also an important factor that influenced the resulting gel properties. We conclude that aggregation of whey protein solution is a feasible route to manipulate the gel strength of concentrated protein systems, without having to alter the concentration of the protein.     

Household hazardous waste data for the UK by direct sampling

The amount of household hazardous waste (HHW) disposed of in the United Kingdom (UK) requires assessment. This paper describes a direct analysis study carried out in three areas in southeast England involving over 500 households. Each participating householder was provided with a special bin in which to place items corresponding to a list of HHW. The amount of waste collected was split into nine broad categories: batteries, home maintenance (DIY), vehicle upkeep, pesticides, pet care, pharmaceuticals, photographic chemicals, household cleaners, and printer cartridges. Over 1 T of waste was collected from the sample households over a 32-week period, which would correspond to an estimated 51,000 T if extrapolated to the UK population for the same period or over 7,000 T per month. Details of likely disposal routes adopted by householders were also sought, demonstrating the different pathways selected for different waste categories. Co-disposal with residual household waste dominated for waste batteries and veterinary medicines, hence avoiding classification as hazardous waste under new UK waste regulations. The information can be used to set a baseline for the management of HHW and provides information for an environmental risk assessment of the disposal of such wastes to landfill.     

Comparison between lipid and protein oxidation progress in the tail and claw muscles of signal crayfish (Pacifastacus leniusculus)

Microbial activity and then oxidation progress are the most important freshness indicators during post-mortem. In this study, we monitored proteomic and microbial changes, as well as biochemical degradation, in the tail and claw muscles of crayfish stored for 12 days at +4 °C. One specified protein band at 107 kDa in the claw muscle and two specified protein bands in the tail muscle at 140 and 36–40 kDa were identified. Western blotting indicated a higher amount of oxidised proteins in the tail compared to the claw muscle. Tail muscle showed higher oxidation progress and calpain activity than claw one. Both muscles were spoiled after 12 days with respect to total viable counts. In the first days, calpain activity is the main reason for protein degradation, while protein oxidation dominates for the rest of the time. Lipid–protein oxidation progress showed probably, protein oxidation started earlier than lipid oxidation in both muscles.     

Fehlordnung von Wüstit

Erörterung der Zusammenhänge zwischen physikalisch-chemischen Eigenschaften und der Fehlordnung kristalliner Stoffe. Übersicht über die bisherigen Ergebnisse von Untersuchungen zur Fehlordnung von Wüstit und über die daraus abgeleiteten Modelle. Erläuterung eigener Röntgenbeugungsmessungen und thermogravimetrischer Untersuchungen. Beschreibung eines Modells für die Fehlordnung des Wüstits im Temperaturbereich von rd. 970 bis 1370 K. Ermittlung der Temperaturabhängigkeit der Gleichgewichtskonstante für die Bildung von ?Komplexdefekten?.     

Icy affairs: Understanding recent advancements in the freezing and frozen storage of fish

Freezing methods have evolved over the last 30 years. This review states the effect of various freezing methods on the quality of fish and seafood. Freezing temperatures, freezing, and frozen storage temperatures were also analyzed and reviewed. The changes in the ice crystal, protein, and lipid affect the fish quality and nutritional value during freezing and frozen storage. Freezing methods when combined with various additives or preprocessing approaches help improve the efficacy of freezing and frozen storage. Several experimental or emerging methods also have positive effects on the products' quality. According to the metadata reanalysis of quality markers, freshly frozen fish using different freezing methods may vary much in terms of ice diameter, but not others. High pressure freezing or immersion freezing-derived fish retains the best quality through frozen storage. More data are required on freezing methods (electrical-assisted freezing, microwave-assisted freezing, magnetic-assisted freezing, radiofrequency-assisted freezing, and the commercial's application and investment should be considered in the future. This review sheds light on finding a balanced initial shear force during freezing and the use of certain additives to control freezing-related damages. Focusing on ice diameter alone may be futile (e.g., liquid N₂ freezing). Future optimization of technologies should be in a way that several processes along the farm to fork such as freezing, frozen storage, thawing, thermal processing of fish, and even refabrication of food should mutually complement each other's needs to deliver safe and high-quality fish to the consumer's plate, even after a prolonged shelf-life.     

Enhancing the sweetening power of lactose by enzymatic modification in the reformulation of dairy products

Lactose solutions of up to 50% (w/v) were incubated with lactases and glucose isomerases for subsequent implementation in dairy product samples to enhance sweetness. A degree of hydrolysis of >90% and of isomerisation of 50% were attainable. The sensory sweetening power of lactose in solutions of up to 50% (w/v) can be enhanced 2–3 times. Based on sensory experiments, application of this bi‐enzymatic system in yoghurt and pudding samples allowed for a 10–20% (w/w) reduction in the total sugar content, whilst retaining equal sweetness. The growth of yoghurt starter cultures was not affected, yet furosine formation more than doubled in high heated, enzyme‐modified milk.     

Interactions between fecal bacteria,bile acids and components of tomato pomace

Food Science and Biotechnology - The tomato pomace obtained during processing as a residue of tomato processing from large industry. The interactions between tomato pomace and fecal bacteria, bile...     

3D Virtual Pome Fruit Tissue Generation Based on Cell Growth Modeling

A 3D virtual fruit tissue generator is presented that can distinctly define the microstructural components of a fruit tissue and that can be used to model important physical processes such as gas transport during controlled atmosphere storage. The model is based on the biomechanics of plant cells in tissues. The main merit of this algorithm is that it can account for typical differences in intercellular air space networks and in cell size and shape found between different fruit species and tissues. The cell is considered as a closed thin walled structure, maintained in tension by turgor pressure. The cell walls of adjacent cells are modeled as parallel, linear elastic elements which obey Hooke's law. A 3D Voronoi tessellation is used to generate the initial topology of the cells. Intercellular air spaces of schizogenous origin are generated by separating the Voronoi cells along the edges where three Voronoi cells are in contact; while intercellular air spaces of lysigenous origin are generated by deleting (killing) some of the Voronoi cells randomly. Cell expansion then results from turgor pressure acting on the yielding cell wall material. To find the sequence of positions of each vertex and thus the shape of the tissue with time, a system of differential equations for the positions and velocities of each vertex is established and solved using a Matlab ordinary differential equation solver. Statistical comparison with synchrotron tomography images of fruit tissue is excellent. The virtual tissues can be used to study tissue mechanics and exchange processes of important metabolites.