An estimate for thermal osmotic heat storage using precipitation of common salts

In this brief note, a first assessment on the possibilities for thermal osmotic storage by harnessing the thermal dependence of the solubility of common salts as an alternative method to sensible heat storage is discussed. In a recent study it was found that such a dependence could be used to run a heat powered cycle (osmotic heat engine). The question raised then is whether that approach could be suitable for thermal energy storage as well. The attractiveness of such a possibility lies in the capability to store energy for an indefinite period of time without using expensive isolation systems if one considers that osmotic energy only is released when both streams with different salinities are brought together. Utilizing a simplified model, a comparative study with sensible heat storage was performed. It is shown that thermal osmotic storage via thermal precipitation of common salts could be an attractive option when long thermal storage (days) and compactness is desired.     

Measurement of the colour and transparency of gels: application to fruit gels

Colour measurement was studied in peach gels prepared with different amounts of peach pulp, using carrageenan or a mixture of carrageenan and locust bean gum as gelling agent. The colour was measured conventionally, in CIELAB terms, applying Kubelka—Munk criteria. The K/S parameter values in relation to lightness are a good representation of the sensory lightness of the samples, whereas the L^* values are not. In the case of colour intensity, both the Kubelka—Munk and CIELAB parameters are a good representation of the sensory colour intensity. The use of carrageenan on its own or in a mixture of carrageenan and locust bean gum does not produce differences in the visual appearance of these two types of gels. Finally, mathematical equations were developed that relate K/S to the fruit and sugar concentrations. It was found that fruit concentration has a greater effect than sugar concentration on the K/S values of these equations, which agrees with the sensory valuation of the appearance of these gels.     

A time temperature integrator for particulated foods: thermal process evaluation

 A time temperature integrator (TTI) was developed by immobilizing Bacillus stearothermophilus spores in a cylindrical particle consisting of an alginate-starch-mushroom purée. The particle showed homogeneous spore distribution, and when heated over a temperature range of 121 – 130° C negligible spore leakage was observed after the thermal process. The experimental data on spore survivor levels obtained for each temperature-time combination were compared with theoretical predictions using a mathematical model. The results showed a good correlation between the experimental and theoretical data. All these results provide evidence that this artificial particle could be a very reliable TTI for monitoring the thermal impact on micro-organisms during validating sterilization processes in continuous aseptic systems. Received: 25 February 1997     

Comparative study of the colorants monascus and cochineal used in the preparation of gels made with various gelling agents

The possibilities of using monascus to colour gels were studied by comparing it with cochineal. Gels were prepared with four gelling agents—carrageenan, gellan, gelatine and xanthan—and their colour was measured with a Hunter Lab colorimeter. The equations relating L^* and h with the concentrations of sugar [SU] and colorant [COL] were deduced, and it was found that [COL] had more influence on colour than [SU]. In general, for these four gelling agents the colour of monascus gels is orange-red and the colour of cochineal gels is purplish red. The gels made with xanthan were always the lightest, whether they were made with cochineal or with monascus.     

Antimicrobial Activity and Hydrophobicity of Edible Whey Protein Isolate Films Formulated with Nisin and/or Glucose Oxidase

The use of edible antimicrobial films has been reported as a means to improve food shelf life through gradual releasing of antimicrobial compounds on the food surface. This work reports the study on the incorporation of 2 antimicrobial agents, nisin (N), and/or glucose oxidase (GO), into the matrix of Whey protein isolate (WPI) films at pH 5.5 and 8.5. The antimicrobial activity of the edible films was evaluated against Listeria innocua (ATCC 33090), Brochothrix thermosphacta (NCIB10018), Escherichia coli (JMP101), and Enterococcus faecalis (MXVK22). In addition, the antimicrobial activity was related to the hydrophobicity and water solubility of the WPI films. The greatest antibacterial activity was observed in WPI films containing only GO. The combined addition of N and GO resulted in films with lower antimicrobial activity than films with N or GO alone. In most cases, a pH effect was observed as greater antimicrobial response at pH 5.5 as well as higher film matrix hydrophobicity. WPI films supplemented with GO can be used in coating systems suitable for food preservation.     

Automatic analysis of speckle photography fringes

Speckle interferometry is a technique adequate to metrological problems such as the measurement of object deformation. An automatic system of analysis of such measurements is given; it consists of a motorized x-y plate positioner controlled by computer, a CCD video camera, and software for image analysis. A fringe-recognition algorithm determines the spacing and orientation of the fringes and permits the calculation of the magnitude and direction of the displacement of the analyzed object point in images with variable degrees of illumination. For a 256 x 256 pixel image resolution, the procedure allows one to analyze from three fringes to a number of fringes that corresponds to 3 pixels/fringe.