Kinetics of tocols degradation during the storage of einkorn (Triticum monococcum L. ssp. monococcum) and breadwheat (Triticum aestivum L. ssp. aestivum) flours

The kinetics of tocols degradation in wholemeal and white flours from einkorn cv Monlis and bread wheat cv Serio were studied during storage at five different temperatures (−20, 5, 20, 30 and 38 °C) up to 242 days. Tocols decreased as a function of time and temperature, following first-order kinetics. Degradation rates and their dependence upon temperature were similar for the two Triticum species studied. Tocols decrease was quicker in white flour than in wholemeal flour (on average for total tocols at 38 °C, k = 7.79 × 10⁻³ days⁻¹ vs 3.15 × 10⁻³ days⁻¹, respectively). The temperature-dependent degradation was similar for all homologues (Ea = 34.3–49.4 kJ/mol) except for α-T, less thermostable in white flours (Ea = 61.2 kJ/mol in einkorn and Ea = 54.7 kJ/mol in bread wheat).     

Biogenic amine formation and bacterial contribution in fish,squid and shellfish

Forty-one species of fish, squid and shellfish were analyzed for biogenic amine (BA) contents. Most of the fish samples showed lower BA contents, whereas some samples showed higher contents than the allowable levels. Shellfish and squid samples had negligible BA levels. Four fish species containing high BA levels were analyzed for changes in histamine contents during storage. In the most samples, the histamine contents remarkably increased up to 36.6–2123.9 mg/kg after 24 h of storage at 25 °C, while the contents began to gradually increase after 2–3 days of storage at 4–10 °C. The dominant microbial group was enterobacteria throughout the storage period. Meanwhile, out of total 119 strains isolated from different fish species showing high BA levels, 23 strains identified as Enterobacter aerogenes produced large amounts of histamine, putrescine and cadaverine, and 33 strains identified as two different Enterobacter spp. produced less histamine but large amounts of putrescine and cadaverine.     

Usage of inherent storage for minimisation of wastewater in multipurpose batch plants

Wastewater minimisation in batch plants is gaining importance due to intensifying environmental legislation and the gradual reduction in the number of freshwater sources. Intrinsic in the minimisation of wastewater in batch plants is the reuse of wastewater through intermediate storage vessels. However, the intermediate storage vessels take up unnecessary space which is undesirable in processes which are generally undertaken in limited spaces. Furthermore, in any batch process there are processing units that are not used extensively in the time horizon. In other words, these units remain idle for the major part of the time horizon, amounting to wasted return on capital investment. The idle processing units can be used as storage vessels, since any processing unit is, in essence, a storage vessel. In doing this one can reduce the size of the central storage and increase the utilisation of capital intensive processing units. The methodology presented in this paper deals with the minimisation of single contaminant wastewater by exploiting the inherent storage possibilities in idle processing units. The methodology is applied to two cases. In the first case the objective is to minimise the amount of effluent and the size of the central storage vessel through the usage of inherent storage, as commonly encountered in grassroot design. In the second case the objective is to determine the minimum wastewater target through the usage of both inherent storage and fixed central storage, as encountered in retrofit design.     

Choosing Pipe Diameter to Maximize Inline Storage Volume

For a wastewater collection system, the maximum volume that can be attained with an inline storage pipe is shown to occur when the pipe diameter is chosen to be 2/3 of the thickness of soil profile available for burial of the storage pipe, irrespective of pipeline slope.     

Aerobic Microbial Inactivation Kinetics of Shrimp Using a Fixed Minimal Ozone Discharge: A Fact or Fib During Iced Storage?

Among researchers worldwide, the combination of preservation methods aimed to achieve improved effects on microbial inactivation of seafood products is an area of research receiving increasing interest. Globally also, the demand for high quality minimally processed food products are on the increase. Ozone treatment, three decade – long declared ‘Generally Recognized As Safe’ and approved as food contact sanitizing agent has evolved up to recent times where it assumes the likes of domestic food-processing facilities manufactured with environment-friendly status ensuring consumer safety. On the other hand, the subject of inactivation kinetics of seafood microorganisms following ozone treatment is still under debate. Furthermore, kinetic models remain the economical and quick approach to predict the preservation parameters. Nevertheless, there is paucity of information regards aerobic microbial inactivation of crustacean product arising from fixed minimal ozone discharge. Is the phenomenon of aerobic microbial inactivation kinetics of shrimp product subject to a fixed minimal ozone discharge during iced storage a fact or fib? To answer this, the aerobic microbial inactivation kinetics of shrimp during iced storage of up to 11 days was inspected. The process conditions comprised of a fixed ozone concentration of 100 mg/h minimally discharged at wash time of 1 min as well as iced storage of up to 11 days. Minimal ozone treatment was applied either prior to or during iced storage situations. Aerobic microbial inactivation presented significant effects during iced storage (P<0.05). Line of fit that could best describe the aerobic microbial inactivation kinetics showed adequacy only at the fourth order of storage time ‘x’ variable, which could only but account for between 75 - 96% of explained variance. Overall, aerobic microbial inactivation kinetics of shrimp using a fixed minimal ozone discharge appears quantitatively possible even though it decreases as iced storage progresses.     

Cryostability of frozen concentrated orange juices produced by enzymatic process

The cryostability of frozen concentrated orange juices (FCOJ) produced by an enzymatic process (enzymatic juice) and a squeezing process (squeezed juice) was investigated. The results showed that after thawing the enzymatic juice was superior in colour stability and cloud stability to the squeezed juice. The influence of glass transition temperature and viscosity of juices on the cryostability was examined and the data showed that some physico-chemical changes/reactions in juices during storage were controlled by diffusion. The composition of carbohydrates in juices was determined by high performance liquid chromatography (HPLC). Results obtained showed that the dominant solutes (low molecular weight compounds) of FCOJ governed the glass transition temperature of juices while the smaller fractions (high molecular weight carbohydrates) of the total solids of FCOJ had significant effects on the viscosity of FCOJ.     

Relationship between lipid peroxidation and fat content in Japanese Black beef Longissimus muscle during storage

We examined the relationship of crude fat content to lipid peroxidation of beef during storage. Longissimus muscle samples (fat content; 6.5–39.4%) from 27 Japanese Black beef steers were stored for 1, 4, 7 and 10 days, and thiobarbituric acid reactive substances (TBARS) and lipid hydroperoxides (LOOH) were determined. TBARS values increased significantly (P<0.05), but LOOH did not change during the 10- day storage period. TBARS values were negatively correlated (P<0.05) with fat content in samples stored for 1, 4, 7 and 10 days. LOOH values, however, were not significantly correlated with fat content except on day 1. Phospholipid contents were correlated (P< 0.01) with LOOH values on each measurement day, but not significantly correlated with TBARS values except on day 1. These findings indicated that: (1) high-fat beef had high preservative properties, and that; (2) TBARS formation was correlated with LOOH derived from phospholipid oxidation in the initial period of storage, and was correlated directly with fat content in a later period.     

Anthocyanin pattern of Tempranillo wines during ageing in oak barrels and storage in stainless-steel tanks

The anthocyanin fingerprint of Tempranillo wines made with grapes from two different vineyards of Rioja Alta has been studied by high-performance liquid chroatography during their ageing in oak barrels and their storage in stainless-steel tanks. The data were submitted to multifactorial analysis of variance, taking into account several factors: vineyard, age of wines, type of wine (free run wine and a coupage of free run wine and press wine), and type of container (oak barrels or stainless-steel tanks). The results indicate that both the length of ageing or storage and the vineyard where the grapes were grown affect the anthocyanin fingerprint of wines. The effect of the other two factors (type of wine and type of container) on the anthocyanin fingerprint of wines was quite low, despite the differences observed in several spectrophotometric parameters related to colour and phenolics.     

润叶后不同储叶时间与烟叶品质变化关系的研究

为研究制丝过程中润叶后不同储叶时间烟叶内在化学成分的变化情况 ,取云南烟叶K 32 6品种B2F和C3F 2个等级烟叶各 5kg ,在环境温度 4 0℃、相对湿度 80 %条件下分别进行了 1、2、4、16和 2 4h不同储叶时间试验。化学分析结果表明 ,烟叶中的总糖、烟碱、淀粉、硝酸盐和总挥发碱含量随储叶时间的增加呈明显下降趋势 ;还原糖含量随储叶时间增加呈上升趋势。结论是 ,为润后烟叶提供适宜的温湿度条件并适当延长储叶时间 ,可以明显改善烟叶品质、增加烟香、降低刺激性和减少烟气中的有害物质。     

Effect of salep as a hydrocolloid on storage stability of ‘İncir Uyutması’ dessert

Salep is a natural stabilizing agent used widely in Turkish-type Mara? ice cream and some milk desserts. The effect of salep addition on the storage stability of a representative ?ncir Uyutmas? dessert, prepared from whole cows’ milk, fig and sugar was studied. Dry matter, pH, viscosity, water-holding capacity (WHC), color properties (L*, a*, b* values), mineral matters (Al, Ca, Cu, Fe, K, Mg, Na, P and Zn), sensorial properties and microbial quality of desserts were affected by salep addition, sugar and fig concentrations. Salep addition caused an important increase in the viscosity and the WHC of dessert. Salep, sugar and fig improved the storage stability of the dessert.