Correlation study between standard plate count and flow cytometry for determination of raw milk total bacterial count

Milk samples were collected in the dry season ( n =  155) and in the rainy season ( n =  68) to establish a correlation between electronic flow cytometry and standard plate count for the determination of total bacterial count of raw milk. Results were expressed in individual bacterial count (ibc) and colony forming unit (cfu) for electronic flow cytometry (Bactocount) and standard plate count, respectively. The accuracy of Bactocount, denoted by the residual standard deviation ( s ( y,x )), was 0.309 log cfu/mL. The predictive interval of estimated values was broad and it is suggested that total bacterial count should be expressed in ibc without transformation to cfu.     

PROBABILISTIC PUSHDOWN AUTOMATA

The properties of Probabilistic Pushdown Automata (PPA) are examined. First PPA is defined, various basic properties of it are derived, and several more restrictive types are considered. Then, the families of random languages acceptable and generable by various types of PPA, as well as the families of languages acceptable and generable by various types of PPA with cut-point, are studied. The relationships among these families are also examined, and many interesting results are obtained. Among them, it is shown that the family of languages generable by PPA having uniform output length is the homomorphic closure of the family of languages acceptable by PPA.     

Prediction of pH Change in Processed Acidified Turnips

The acetic acid uptake by turnips was studied during an acidification process in containers. The process was successfully described by a Fickian diffusion, using a correlation for the buffer effect. Diffusion coefficients (0.629 to 3.99 × 10^-9 m²/sec) and partition coefficients (0.8 to 1.1) were obtained by optimization of the fit between experimental and theoretical values, using the simplex method. The partition coefficient did not show an evident dependence on temperature, while diffusivity followed an Arrhenius type behavior. The relationship between acid concentration and pH was described using a cubic model with parameters independent of temperature. Results showed that the combination of these models describing the acid diffusion into the food and the buffering effects of the food allowed accurate prediction of pH evolution in the acidification process.     

Variations in stir zone and thermomechanically affected zone of dissimilar friction stir weld of AA5083 and AA6082 alloys

Variations in composition, microhardness (in the thermomechanically affected zone) and texture in the tool domain of the dissimilar friction stir weld of AA5083-O and AA6082-T6 alloys were investigated. The contents of the major alloying elements in the weld zones were determined using inductively coupled plasma?atomic emission spectroscopy. It was observed that a slight drop in the content of the alloying elements results from the friction stir welding process with the Mg content being the most affected amongst the major alloying elements in the two alloys. By relating the mass fractions of the major alloying elements in the parent metals of both alloys to those of the stir zone, the relative proportions of the two alloys in the stir zone were estimated with the results showing that at least 60% of the materials in the stir zone are from the retreating side of the weld. It was also revealed that the changes in the hardness profile in the thermomechanically affected zone of the retreating side are predominantly influenced by changes in grain size in that domain. Finally, the investigation further revealed that the texture component in the tool shoulder domain is different from the texture component in the tool pin domain.     

Effect of somatic cell counts on lipolysis,proteolysis and apparent viscosity of UHT milk during storage

In this work, lipolysis, proteolysis and viscosity of ultra‐high temperature (UHT) milk containing different somatic cell counts (SCC) were investigated. UHT milks were analysed on days 8, 30, 60, 90 and 120 of storage. Lipolysis as measured by free fatty acids increase, casein degradation and viscosity of UHT milk were not affected by SCC but increased during storage. A negative relationship was observed between SCC and casein as a percentage of true protein on the 120th day of storage, hence indicating that high SCC increases the proteolysis of UHT milk by the end of its shelf life.