MODIFICATION OF GEOMETRY AND TECHNOLOGY OF CYLINDRICAL WORMS

The objective of this research is to develop a new method of grinding process that can efficiently make concave profile of the worm thread smooth. The grinding is carried out using a wheel with curvature profile in the axial plane in the form of an arc of logarithmic spiral. The proposed method will provide maximum line of contact between the tool and the worm with minimum stress concentration at any point. The generating equation of the grinding tool profile and its arrangement with respect to the worm during thread grinding were determined.     

Towards occupant-centric simulation-aided building design: a case study

ABSTRACT

This paper aims at illustrating the importance of occupant modelling for decision-making during the building design process. It identifies the energy implications of conventional ways of modelling occupants for the design of office buildings. Furthermore, it presents a step towards bridging the gap between the research efforts and conventional practices within the field of building performance simulation (BPS) aided design. The paper first describes occupant-related assumptions that were made during the design process of a case study office building, obtained via stakeholder interviews. Then, the impact of these assumptions on the design decisions is examined through a simulation-based investigation. The stakeholder interviews revealed that professionals from each design discipline made significantly different assumptions about occupants. The simulation results showed that assumptions about occupants and their behaviour impacted predicted energy savings of some design decisions by a factor of five or more.     

Inactivation of Enterobacter sakazakii in infant milk formula by gamma irradiation: determination of D10-value

ABSTRACT:  Enterobacter sakazakii is an emerging foodborne pathogen that has caused several cases of meningitis and necrotizing entercolitis in infants and has been associated with infant formulas. Five strains of E. sakazakii were inoculated individually into brain heart infusion broth and rehydrated or dehydrated infant milk formula and exposed to ionizing radiation. E. sakazakii strains in brain heart infusion broth and rehydrated infant milk formula (RIMF) were exposed to irradiation dose of up to 1 kGy while strains in dehydrated infant milk formula (DIMF) were exposed to irradiation dose of up to 9 kGy. The D₁₀-values were determined by using a linear regression model. Average calculated D₁₀-values ranged from 0.21 to 0.29 kGy, 0.24 to 0.37 kGy, and 1.06 to 1.71 kGy in brain heart infusion broth, RIMF, and DIMF, respectively. The results obtained from this study will be useful for powdered infant milk formula industries to reduce the risk associated with E. sakazakii .     

New empirical correlation for estimation of vaporization enthalpy of algerian saharan blend petroleum fractions

A Real-coded Genetic Algorithm has been used to develop a new correlation to estimate the enthalpy of vaporization for pure compounds and petroleum fractions as a function of the normal boiling point and specific gravity. In developing the correlation 80% of the data was used and the remaining are used for validation. The results of the proposed correlations are compared to others in literature. The comparison indicates that the proposed model is simple to use and more accurate than the most common correlations for predicting the enthalpy of vaporization of pure compounds and petroleum fractions.     

Emergence of Antibiotic Resistance in Listeria monocytogenes Isolated from Food Products: A Comprehensive Review

Listeria monocytogenes is an opportunistic pathogen that has been involved in several deadly illness outbreaks. Future outbreaks may be more difficult to manage because of the emergence of antibiotic resistance among L. monocytogenes strains isolated from food products. The present review summarizes the available evidence on the emergence of antibiotic resistance among L. monocytogenes strains isolated from food products and the possible ways this resistance has developed. Furthermore, the resistance of food L. monocytogenes isolates to antibiotics currently used in the treatment of human listeriosis such as penicillin, ampicillin, tetracycline, and gentamicin, has been documented. Acquisition of movable genetic elements is considered the major mechanism of antibiotic resistance development in L. monocytogenes. Efflux pumps have also been linked with resistance of L. monocytogenes to some antibiotics including fluoroquinolones. Some L. monocytogenes strains isolated from food products are intrinsically resistant to several antibiotics. However, factors in food processing chains and environments (from farm to table) including extensive or sub‐inhibitory antibiotics use, horizontal gene transfer, exposure to environmental stresses, biofilm formation, and presence of persister cells play crucial roles in the development of antibiotic resistance by L. monocytogenes.     

A portable wireless body sensor data logger and its application in video capsule endoscopy

Due to the advancement of low power miniature electronic devices, there is growing interest of physiological data sensing and recording using wireless body sensor networks. The paper presents the design of a portable physiological data logger that includes rechargeable battery, wireless radio frequency and Bluetooth connectivity, and graphical display with touch screen capability. The target application is video capsule endoscopy. Image data are logged in micro SD cards which can be easily transferred to PC or Smartphone using SD card reader, USB interface or Bluetooth wireless link. The hardware design is general and can be used in various medical or industrial applications by changing only the firmware of the microcontroller. The design is prototyped in 109 × 107 × 20 mm printed circuit board (PCB). Tests with animal tissues have been conducted to demonstrate the performance advantages of the data logger. A demonstration of wireless heart pulse monitoring and data logging is also presented.     

Inactivation of Listeria innocua in brined white cheese by a combination of nisin and heat

The objective of this study was to investigate the effect of nisin alone and in combination with heat (63 °C/5 min) on the inactivation of Listeria innocua in white cheese. Nisin was added at different concentrations (500, 1000, and 1500 IU ml⁻¹) to pasteurized milk before curd formation. The curd was soaked for 24 h in 10% solution of brine containing ca 10⁶ CFU ml⁻¹ of a cocktail mixture of three strains of L. innocua. Part of the nisin treated samples were heat treated at 63 °C/5 min. Total mesophilic count (TMC), L. innocua survivors and changes in the pH of white cheese were monitored each 2 d for a period of 12 d of storage at 4 or 10 °C. Nisin at 500 IU ml⁻¹ did not diminish TMC in white cheese compared to the control. The combination of heat and nisin (1000 or 1500 IU ml⁻¹) exhibited a bacteriostatic effect on TMC throughout the storage period at 4 or 10 °C. Nisin at 500 IU ml⁻¹ had a marginal inhibitory activity against L. innocua. However, nisin at 1000 and 1500 IU ml⁻¹l resulted in a more than 2 log₁₀ reduction in L. innocua count and the effect was more prominent at 10 °C. In comparison, the combination of nisin (1000 or1500 IU ml⁻¹) and heat treatment exhibited a synergistic inhibitory activity against L. innocua, where a complete elimination of the organism was accrued after 6 and 8 d of storage at 10 and 4 °C. Therefore, nisin and heat combination could be used as a prudent hurdle to preclude the growth of Listeria in white cheese, especially under the condition of abused refrigeration conditions.     

Influence of storage,brine concentration and in‐container heat treatment on the stability of white brined Nabulsi cheese

Microbial levels were significantly (P < 0.05) affected by the temperature‐time treatments used during in‐container heat treatment of the curd, brine concentration and storage duration. A heat treatment of 115 °C × 2 min, in the absence of NaCl, was sufficient to eliminate Mesophilic micro‐organisms, Coliforms, Staphylococcus aureus and Yeast and Moulds for the duration of 1 year of storage. Sensory scores for colour, appearance and texture increased significantly (P < 0.05) with the increase in the NaCl in brine concentration regardless of the temperature‐time treatment.