Influence of geometrical and operational parameters on the axial dispersion in an aerated channel reactor

Residence time distribution experiments have been performed on an activated sludge 3000 m³ channel reactor aerated by gas diffusion (for different liquid flowrates under constant aeration rate and constant water depth) and on a bench-scale channel reactor aerated from the bottom (for different liquid and gas flowrates and water depths) in order to characterize their hydrodynamics. Both units can be modeled as plug flow reactors with axial dispersion. A general correlation has been obtained to predict the axial dispersion coefficient as a function of the gas and liquid velocities and the geometrical parameters of the full-scale and bench-scale reactors. Finally, to facilitate the simulation of biological reactions in transient state, an equivalent model based on tanks-in-series with variable back-mixing flowrate is proposed.     

Controlled production of camembert-type cheeses: part III role of the ripening microflora on free fatty acid concentrations

Phenomena generating FFAs, important flavour precursors, are significant in cheese ripening. In Camembert-like cheeses, it was intended to establish the relationships between the dynamics of FFA concentrations changes and the succession of ripening microflora during ripening. Experimental Camembert-type cheeses were prepared in duplicate from pasteurised milk inoculated with Kluyveromyces lactis, Geotrichum candidum, Penicillium camemberti, and Brevibacterium aurantiacum under aseptic conditions. For each cheese and each cheesy medium, concentrations of FFAs with odd-numbered carbons, except for 9:0 and 13:0, did not change over time. For long-chain FFAs, concentrations varied with the given cheese part (rind or core). K. lactis produced only short or medium-chain FFAs during its growth and had a minor influence on caproic, caprylic, capric, and lauric acids in comparison with G. candidum, the most lipolytic of the strains used here. It generated all short or medium-chain FFAs (4:0-12:0) during its exponential and slowdown growth periods and only long-chain ones (14:0-18:0) during its stationary phase. Pen. camemberti produced more long-chain FFAs (14:0-18:0) during its sporulation. Brev. aurantiacum did not generate any FFAs. The evidence of links between specific FFAs and the growth of a given microorganism is shown.     

Adhesion of edible oils to food contact surfaces

Adhesion of oils and fatty food products to packages is an important storage problem, because it increases product-package interactions that alter quality. Reducing such adhesion would also allow savings in recycling and cleaning processes. The aim of our work was to test if some thermodynamical adhesion models were correlated to edible oils’ bulk adhesion as measured experimentally. Food-contact surfaces were low-density polyethylene, polyethylene teraphthalate, stainless steel, and glass. The Young-Dupré equation and five models of adhesion from the literature were used to calculate solids’ surface tension and the thermodynamical work of adhesion (Wa). The dispersive, polar, acid-base, and hydrogen surface tension components of oils and solids were calculated. The experimental adhesion, or amount of edible oils remaining on solid surfaces after contact, was found to be correlated to Young-Dupré Wa, involving contact angle measured by specially designed image analysis technique. Two models, involving, respectively, surface tension’s hydrogen component and a linear dependence of Wa^p on the liquid polar surface tension component, fitted best with oil bulk adhesion as measured experimentally. Our theoretical approach to fatty food material adhesion seems, so far, consistent to predict global residues of edible oils on solid surfaces.     

Kinetic Study of Hydroperoxide Degradation in Edible Oils Using Electron Spin Resonance Spectroscopy

Lipid oxidation is a complex phenomenon involving free radicals which are highly reactive molecular species. The life-time of these radical species is extremely short and their detection is therefore difficult. Several electron spin resonance (ESR) spectroscopy methodologies make it possible to identify, quantify and measure the reactivity of radical species formed during oxidation–reduction reactions. In this study we took advantage of the specificity of ESR spectroscopy to detect radical compounds in order to determine the rate constants of hydroperoxide degradation, a key reaction involved in lipid oxidation. The interaction of 5-doxyl stearic acid and lipid-derived radicals was studied by following the intensity of ESR spectra. A kinetic model was developed to simulate data analysis obtained by ESR and values of rate constants for hydroperoxide degradation were determined at 100 and 110 °C. This quantitative approach of ESR spectroscopy has produced useful information about new rate estimates for hydroperoxide degradation in edible oils.     

Isolation and characterization of a psychrotolerant toxin producer, Bacillus weihenstephanensis, in liquid egg products

A psychrotolerant bacteria of the Bacillus cereus group was found responsible for the spoilage of whole liquid egg products. By sequencing a 16S rRNA region and performing a PCR amplification of specific 16S rRNA and cspA signatures, a Bacillus weihenstephanensis was identified. Characterization of this strain shows its ability to grow in defined medium as well as in whole liquid egg at refrigerated temperatures. The strain isolated possesses genes encoding for hemolysin BL, nonhemolytic enterotoxin, and B. cereus enterotoxins and produces enterotoxins with cytotoxic activity in whole liquid egg, even at refrigerated temperatures. The isolate exhibits a clear ability to stick and form biofilms on stainless steel, the most common material used in egg breaking factories, as well as on model hydrophilic (glass) and hydrophobic (polytetrafluoroethylene) materials. These findings show the necessity to monitor for Bacillus contamination in egg products that are often used in the composition of particularly susceptible finished products such as cream, dessert, dairy, meat, and seafood.     

Experimental Investigation of Three-Dimensional (3-D) Material Flow Pattern in Thick Dissimilar 2050 Friction-Stir Welds

The current microstructural investigation performed at various scales deals with the three-dimensional (3-D) material flow in thick dissimilar Airware? 2050 friction-stir butt welds (Airware, Newport Beach, CA) because of the scarcity of the results obtained with thicker than 8 mm joints and the lack of detailed interpretation of features in the longitudinal direction. An additional originality consists in the study of material flow under the probe tip. In the current case of thick plates, the variation of local temperature along the weld depth is of key importance for the material flow. Indeed, it governs the slight difference of local mechanical behavior between both materials and therefore the shift of the interface, which was clearly put into evidence by means of a difference of Mn content as small as 0.3 pct between both alloys. This importance of temperature for the malleability also entails the pear shape of the nugget as well as a change of grains orientation along the depth in the thermomechanically affected zone. Due to the modification of tool-material adhesion with temperature, a new phenomenological model of material flow for thick friction-stir welds is proposed. In accordance with their difference of origin, the coexistence of onion rings and serrated interface is also highlighted.     

Growth and colour development of some surface ripening bacteria with Debaryomyces hansenii on aseptic cheese curd

The growth of five bacteria isolated from red-smear cheeses, Brevibacterium aurantiacum, Corynebacterium casei, Corynebacterium variabile, Microbacterium gubbeenense and Staphylococcus saprophyticus in mixed cultures with Debaryomyces hansenii on aseptic model cheese curd at 10 and 14 degrees C was investigated. At both temperatures, C. casei and Micro. gubbeenense had a longer lag phase than C. variabile, Brevi. aurantiacum and Staph. saprophyticus. In all cultures, lactose was utilised first and was consumed more rapidly at 14 degrees C than at 10 degrees C, i.e., 6 d at 14 degrees C and 10 d at 10 degrees C. This utilisation coincided with the exponential growth of Deb. hansenii on the cheese surface. Lactate was also used as a carbon source and was totally consumed after 21 d at 14 degrees C and approximately 90% was consumed after 21 d at 10 degrees C regardless of the ripening culture. Small differences (<0.5 pH unit) in the surface-pH during ripening were noticeable between ripening cultures. Differences in the colour development of the mixed cultures with the yeast control were only noticeable after 15 d for Brevi. aurantiacum and after 21 d for the other bacteria. Regardless of the organisms tested, colour development and colour intensity were also greater at 14 degrees C than at 10 degrees C. This study has provided useful information on the growth and contribution to colour development of these bacteria on cheese.     

Importance of bacterial surface properties to control the stability of emulsions

In colloidal media such as emulsions or food matrixes, the stability results from physicochemical interactions. The same type of interaction is involved in the attachment processes of microorganisms, through their surface properties, to interfaces. When bacteria are present in a food matrix, it is probable that their surface interacts with the other constituents. In this paper, the involvement of bacterial surface properties of Lactococcus lactis subsp lactis biovar diacetylactis (LLD) on the stability of model emulsions has been studied. The hydrophobic and electrostatic cell-surface properties were characterized by the MATH method and by microelectrophoresis, respectively. The oil-in-water emulsions were stabilized by various surface-active compounds, CTAB, SDS or Tween 20, giving differently charged droplets. Two strains with different surface characteristics were added to the emulsion. Contrasting with emulsions made with the non-ionic surfactant, for which the stability was not modified by the addition of bacteria, the emulsions made with ionic surface-active compounds were unstable in the presence of bacteria when the bacterial surface charge was opposite to the one of the emulsion droplets. Moreover, aggregation and flocculation phenomena were observed for emulsions stabilized with the cationic surfactant, particularly for more negatively charged bacteria. The effect of bacteria on the emulsion stability depended on the strain which shows the importance of the choice of the microorganism according to of the characteristics of the colloidal media to obtain a stable system. In addition, these results suggest that the interactions between bacteria and other food components can influence the position of bacteria in food matrixes.     

Reliability of individual functional MRI brain mapping of language.

The use of individual brain mapping for a single case study implicitly assumes that the pattern of activation obtained in a single session represents the subject's functional neuroanatomy. It is therefore essential to estimate the potential variability of brain activation in individuals. To this purpose, the authors compared the pattern of activation determined by statistical parametric mapping (SPM 99) in 9 subjects who repeated 3 verbal tasks in 3 separate sessions. In each subject for each task, the authors examined the intersession variability of the volume of activation in a set of regions classically implicated in language processing. Their results show that reproducibility of functional MRI brain mapping for language within subject varies as a function of the activation task and the region of interest for language. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Increases in food web cadmium following reductions in atmospheric inputs to some lakes

We measured the toxic metal cadmium (Cd) over a 13-year interval in lakes located near two metal smelters to determine whether reductions in atmospheric Cd emissions have led to reductions in the Cd present in aquatic food webs. Although Cd in the lake water consistently declined over time, Cd in animals increased in some lakes. This apparent contradiction was explained when we considered the simultaneous reductions that have occurred in lake water acidity; under these conditions, animal Cd can increase if there are insufficient hydrogen ions to out-compete Cd ions at biological uptake sites. We conclude that the risk to organisms from metals has increased in some lakes recovering from smelter emissions.