Combined Effects of Salts and Temperature on the Thermal Destruction of Staphylococcus aureus MF-31

The combined effects of salts (NaCl and KCl) and heat treatment temperature on the thermal destruction of Staphylococcus aureus MF-31 was studied by determining the relationships between the decimal reduction time (D value), temperature and each of three parameters (water activity, osmotic pressure and water binding energy) of the heating menstruum. The results demonstrated that the resistance of S. aureus MF-31 to heat destruction increased as the degree of salt-water association increased. Salts and heat treatment temperature had an interactive effect on heat resistance; however, increasing the heat treatment temperature made the difference caused by salt concentrations become insignificant.     

VOLATILE CONSTITUENTS OF ORANGE WINE OBTAINED FROM MORO ORANGES (CITRUS SINENSIS[L.] OSBECK)

The volatile constituents of blood orange wine were determined. Moro variety (Citrus sinensis[L.] Osbeck) was used for the production of wine. The fermentation was performed spontaneously at 20C. Volatile components were extracted with dichloromethane, and analyzed by gas chromatography‐flame ionization detection (GC/FID) and gas chromatography‐mass spectrometry (GC/MS). A total of 64 volatiles, including higher alcohols (20), esters (13), terpenes (11), acids (7), volatile phenols (6), lactones (2), acetal compounds (2), ketone (1), aldehyde (1) and acetoin (1) were identified in wine. The total amount of volatile compounds was 125.0 mg/L. Higher alcohols and esters were the largest groups and made up more than 86% of the volatiles.     

All-pass filters using a single current conveyor

Current conveyors are unity gain active elements exhibiting high linearity, wide dynamic range and better high frequency performance compared with their voltage mode counterparts. In this study a set of single positive-type second generation current conveyor based all-pass filters is presented and a catalogue of canonical topologies is given with some properties in tabular form. In contrast with single topology presentations, 22 different topologies are presented which exhibit identical transfer functions but differ in the number of passive components, component matching constraints, possibility of gain adjustment and other properties.     

Effect of discrete batch WIP transfer on the efficiency of production lines

In this paper, the effect of discrete batch transfer of WIP between workstations on the efficiency of asynchronous production lines is analysed via a simulation model. The processing times are assumed to be random variables distributed according to specific distribution functions. The WIP transfer design problem involves determining the number of containers to allocate to each buffer location and the container capacity. Interesting and valuable information for practitioners has been obtained. It is found that loss in capacity occurs in the first few stations. Another finding is that an important portion of the lost capacity can be regained by allocating two containers to each buffer location, and if it is impossible to assign two containers to each location, then no single-container location should be adjacent to another single-container location.     

Synthesis, characterization and oxide ionic conductivity of β-type solid solution in bismuth oxide doped with ytterbium oxide binary system

In this study, after doping Yb₂O₃ substance to α -Bi₂O₃ substance in the range of 1% ≤ n ≤ 8% in a series of different mole ratios, heat treatment was performed by applying a cascade temperature rise in the range of 700–790 °C for 48 and 120 h and new phases were obtained in the (Bi₂O₃)_1???x (Yb₂O₃) _x system. After 48 h of heat treatment at 750 °C and 120 h of heat treatment at 790 °C, mixtures containing 1–8% mole Yb₂O₃ formed a tetragonal phase. With the help of XRD, crystal systems and lattice parameters of the solid solutions were obtained and their characterization was carried out. Thermal measurements were made by using a simultaneous DTA/TG system. The total conductivity (σ _T) in the β-Bi₂O₃ doped with Yb₂O₃ system was measured using four-probe d.c. method.     

EFFECTS OF DIFFERENT MACERATION TIMES AND PECTOLYTIC ENZYME ADDITION ON THE ANTHOCYANIN COMPOSITION OF VITIS VINIFERA CV. KALECIK KARASI WINES

Kalecik karasi is an important red grape cultivar for winemaking in Turkey. The effect of three different maceration times (3, 6 and 12 days) and addition of pectolytic enzyme (2 and 4 g/hL) on the anthocyanin and chemical composition of Kalecik karasi wines were studied. High performance liquid chromatography-mass spectrometry coupled with diode array detection was used for analysis. Fourteen anthocyanin compounds were detected in wines. Major anthocyanins in all wines are malvidin-3-glucoside and its acylated esters. The results showed that increasing maceration time, especially with addition of enzymes, gives significant increases in anthocyanin contents. Moreover, the wines treated with enzymes had higher values in total phenolics, tannins, and color intensity than the control wines.

PRACTICAL APPLICATIONS

Anthocyanins are the most important polyphenols in red grapes and red wines with potential health benefits. Therefore, the first analysis of the anthocyanins contents of wine obtained from important turkish cv. Kalecik karasi using liquid-chromatography-mass spectrometry and the influence of different maceration times and addition of pectolytic enzyme on these important phenolic compounds are of interest for scientific literature, the wine industry as well as for the wine consumer.     

Combined Effect of Sucrose and Heat Treatment Temperature on the Thermal Resistance of Staphylococcus aureus MF-31

The combined effect of sucrose and heat treatment temperature on the thermal resistance of Staphylococcus aureus MF-31 was examined by determining the relationships between the D value, temperature and each of three parameters (water activity, osmotic pressure and water binding energy) related to sucrose-water binding. The results showed that sucrose and temperature had a significant interactive effect on thermal resistance. More specifically, sucrose increased the heat resistance, and this effect was greater at lower temperatures than at higher temperatures. The effect of sucrose on the Z value was slight compared to its effect on the D value.