Chemical and microbiological status and volatile profiles of mouldy Civil cheese,a Turkish mould‐ripened variety

The objective of this study is to characterise the gross chemical and microbiological status and identify the volatile compounds of mouldy Civil cheeses. A total of forty‐one samples were surveyed, and gross compositional status of the cheeses was (as mean values): 6.5 for pH, 6.2% for fat‐in‐dry matter, 51.8% for moisture and 15.3% for water‐soluble nitrogen (as% of total nitrogen). Chemical composition of the cheese samples varied widely. Mouldy Civil cheese has similar pH values and moisture contents when compared with blue‐type cheeses, but it has distinct feature for fat contents. The microbiological counts of the samples were found to be high and some samples contained coliform bacteria. A total of 95 volatiles, including esters (28), acids (6), ketones (12), aldehydes (3), alcohols (15), terpenes (10), sulphur compounds (3) and miscellaneous (18), were identified in the volatile fractions of the cheeses, and principal volatile groups were esters, alcohols and ketones.     

A feasibility study using simulation-based optimization and Taguchi experimental design method for material handling—transfer system in the automobile industry

Nowadays, so as to adapt to the global market, where competition is getting tougher, firms producing through the modern production approach need to bring not the only performance of the system designed both during the research and development phase and the production phase but also the performance of the product to be developed as well as the process to be improved to the highest level. The Taguchi method is an experimental design technique seeking to minimize the effect of uncontrollable factors, using orthogonal arrays. It can also be designed as a set of plans showing the way data are collected through experiments. Experiments are carried out using factors defined at different levels and a solution model generated in ARENA 3.0 program using SIMAN, which is a simulation language. Many experimental investigations reveal that the speed and capacity of automated-guided vehicle, the capacities of local depots, and the mean time between shipping from the main depot are the major influential parameters that affect the performance criteria of the storage system. For the evaluation of experiment results and effects of related factors, variance analysis and signal/noise ratio are used and the experiments are carried out in MINITAB15 according to Taguchi L16 scheme. The purpose of this study is to prove that experimental design is an utilizable method not only for product development and process improvement but it can also be used effectively in the design of material handling–transfer systems and performance optimization of automation technologies, which are to be integrated to the firms.     

A preliminary study on functionality of Gundelia tournefortii L. as a new stabiliser in ice cream production

The aim of this study was to investigate the effect of Gundelia tournefortii L. leaves and G. tournefortii L. milk as a new natural stabiliser on the quality characteristics of ice cream. For this aim, G. tournefortii L. leaves were added to an ice cream mix at three different concentrations (0.6, 1.0 and 3.0% w/w), and also, its milk was used as a stabiliser at 0.6% w/w concentration for ice cream production. Certain physical and sensorial characteristics of ice creams were compared with those of some commercial food gums such as guar gum, carrageenan and salep. Also, the chemical structure of G. tournefortii L. milk was determined using infrared spectra and elemental analyses. In comparison with commercial stabilisers, G. tournefortii L. did not display a notable effect on quality characteristics (viscosity, overrun, first dripping times and complete melting times). However, when considering these quality characteristics, the values for G. tournefortii L. milk were close to the values obtained for the commercial gums. In terms of sensorial characteristics, all the concentrations of G. tournefortii L. leaves were given low scores by panellists compared to the commercial stabiliser. However, G. tournefortii L. milk was given scores similar to the commercial stabiliser.     

Comparative Study of Bioactive Constituents in Turkish Olive Oils by LC-ESI/MS/MS

The purpose of this research was to evaluate and compare the differences in the phenolic composition, antioxidant properties, and fatty acids of virgin olive oils from the Ayvalik, Gemlik, and Memecik olive varieties cultivated in their respective growing areas over two harvest years. The phenolic composition of olive oils was carried out by liquid chromatography coupled with diode array detection and electrospray ionization mass spectrometry analysis and the fatty acid composition was determined by gas chromatography analysis. Fourteen phenolic compounds were identified and, among these, the most dominant were elenolic acid, tyrosol, and hydroxytyrosol. For olives from both years, the highest total phenolic content was determined in Memecik followed by Ayvalik and Gemlik. 2,2-diphenyl-1-picryl hydrazyl and 2,2′-azino-bis- (3-ethyl-benzothiazoline-6-sulphonic acid) methods were used to determine the antioxidant capacity of the olive oil extracts. In both methods, the antioxidant capacity values were higher for oil from cv. Ayvalik. Thirteen fatty acids were identified and quantified in all samples. Oleic acid was the highest concentration and this acid was more dominant in Gemlik oils.     

Effects of Penicillium roqueforti and whey cheese on gross composition,microbiology and proteolysis of mould‐ripened Civil cheese during ripening

Four different types of mould‐ripened Civil cheese were manufactured. A defined (nontoxigenic) strain of a Penicillium roqueforti (SC 509) was used as the secondary starter with and without addition of the whey cheese (Lor); in parallel, secondary starter‐free counterparts were manufactured. Chemical composition, microbiology and proteolysis were studied during the ripening. The incorporation of whey cheese in the manufacture of mould‐ripened Civil cheese altered the gross composition and adversely affected proteolysis in the cheeses. The inoculated P. roqueforti moulds appeared to grow slowly on those cheeses, and little proteolysis was evident in all cheese treatments during the first 90 days of ripening. However, sharp increases in the soluble nitrogen fractions were observed in all cheeses after 90 days. Microbiological analysis showed that the microbial counts in the cheeses were at high levels at the beginning of ripening, while their counts decreased approximately 1–2 log cfu/g towards the end of ripening.     

Modeling the behavior of longwall coal mine gate roadways subjected to dynamic loading

In order to characterize the behavior of a main gate during retreating of longwall faces and to evaluate the performances of five different support types, including rock bolts and steel sets, a total of 21 convergence and 18 floor-heave stations were installed. Consequently, about 11,500 convergence and 7200 floor-heave data points were obtained over a period of 14 months. In order to simulate the behavior of a supported main gate roadway, a convergence model, represented by an exponential function, was developed on the basis of statistical analyses. In addition to the convergence model, convergence–velocity and convergence–acceleration models were also derived and interpreted in terms of gate road behavior. It was determined that the convergence depends on the loading region, the time, the location of the upper and lower longwall faces, the support type and pattern, and the static and dynamic support loads. Convergence–velocity and acceleration curves provide better means to interpret the performance of supports and gate roadway behavior.     

Antibacterial activities of essential oils and extracts of Turkish Achillea,Satureja and Thymus species against plant pathogenic bacteria

BACKGROUND: The aims of this study were to examine the chemical composition of the essential oils and hexane extracts of the aerial parts of Satureja spicigera (C. Koch) Boiss., Thymus fallax Fisch. & CA Mey, Achillea biebersteinii Afan, and Achillea millefolium L. by GC and GC–MS, and to test antibacterial efficacy of essential oils and n‐hexane, chloroform, acetone and methanol extracts as an antibacterial and seed disinfectant against 25 agricultural plant pathogens. RESULTS: Thymol, carvacrol, p‐cymene, thymol methyl ether and γ‐terpinene were the main constituents of S. spicigera and T. fallax oils and hexane extracts. The main components of the oil of Achillea millefolium were 1,8‐cineole, δ‐cadinol and caryophyllene oxide, whereas the hexane extract of this species contained mainly n‐hexacosane, n‐tricosane and n‐heneicosane. The oils and hexane extracts of S. spicigera and T. fallax exhibited potent antibacterial activity over a broad spectrum against 25 phytopathogenic bacterial strains. Carvacrol and thymol, the major constituents of S. spicigera and T. fallax oils, also showed potent antibacterial effect against the bacteria tested. The oils of Achillea species showed weak antibacterial activity. Our results also revealed that the essential oil of S. spicigera, thymol and carvacrol could be used as potential disinfection agents against seed‐borne bacteria. CONCLUSION: Our results demonstrate that S. spicigera, T. fallax oils, carvacrol and thymol could become potentials for controlling certain important agricultural plant pathogenic bacteria and seed disinfectant. Copyright © 2009 Society of Chemical Industry