Heat Transfer to Non-Newtonian Fluid Foods under Laminar Flow Conditions in Horizontal Tubes

This paper presents a study of rates of heat transfer to non-Newtonian fluid foods: mango and papaya nectars, passing through horizontal tubes of circular cross section under laminar flow conditions. Determination of the flow and thermal properties of the fluids under study was performed to adequately explain heat transfer experiences. A laminar mixed convection equation was used for describing experimental heat transfer coefficients: Nu = 1.75 [Gz + 0.0083 (Gr_w . Pr_W)^0.75]^1/3 . δ^1/3 . (K_b/K_w)^0.14 The experimental data covered Graetz numbers between 500 and 7000, and were correlated with a mean deviation of 8.4%. The results should be helpful for interpreting heat transfer to pseudoplastic materials in the design of double tube heat exchangers.     

Yeast viability during fermentation and sur lie ageing of a defined medium and subsequent growth of Oenococcus oeni

Interactions between the yeast strain used for primary oenological fermentation and the bacterium used to conduct subsequent malolactic fermentation were studied under model winemaking conditions. A commercial Saccharomyces cerevisiae wine yeast (strains, EC 1118, AWRI 835 and CY-3079) was grown in a defined medium whose composition approximated grape juice. Fermentations by all strains reached dryness, and retained a cell viability of greater than 90% upon completion of fermentation. Highest total viable cell number and percentage of viable cells were recorded for EC 1118. A sur lie ageing of the fermented medium over a 12 week period revealed a bi-phasic decay of culture viability for all strains. Thus 99% of cells had died within 2 weeks post-fermentation. Viabilities were then stable for the subsequent 4–6 week period before a second decline phase ensued and ended in either a minimal ( ca 100 CFU/mL, EC 1118) or no viable cells being detected at 12 weeks of ageing. The growth response of an Oenococcus oeni inoculum to yeast culture supernatants, previously aged for up to 12 weeks in the presence or absence of yeast lees, was evaluated in a bio-assay. In this way, yeast strains could be designated as being either inhibitory, neutral or stimulatory to the growth of O. oeni (strain Lc5p). Inhibition by supernatants of strain EC 1118 was evident, but found to be reduced by ageing the supernatant (with or without lees). Conversely, longer ageing on yeast lees increased the magnitude of the stimulatory response in O. oeni (strain Lc5p) to the supernatant from the wine yeast (strain CY-3079).     

Evaluation of Fermentative Bacteria in a Model Low Salt Cucumber Juice Brine

Bifidobacterium bifidum, Lactobacillus casei, Lactobacillus plantarum, Lactococcus diacetylactis, Leuconostoc mesenteroides, Leuconostoc oenos, Pediococcus pentosaceus and a mixed culture of Propionibacterium shermanii and P. pentosaceus were used to ferment a model low salt (2.5% NaCl) cucumber juice brine at 22–26°C for 39 days. Percent sugar fermented ranged from 16.2 to 87.7. Substrates were citric acid, fructose, glucose and malic acid. Fermentation products quantitated were acetic acid, acetoin, ethanol, lactic acid, mannitol, and propionic acid with percent carbon recovery varying from 71.1 to 101.1. Final pH ranged 3.24 to 4.12. Each fermentation differed quantitatively in substrates and products formed suggesting use of these bacteria as cultures to ferment low salt brined cucumbers and generate a variety of unique organoleptic properties.     

Grain-Boundary Diffusion of 51Cr in MgO and Cr-Doped MgO

The grain-boundary diffusion product, D'δ , of ⁵¹Cr in MgO and Cr-doped MgO as a function of grain-boundary orientation and point-defect concentration was determined at T =1200° to 1450°C. A large degree of anisotropy was found in the grain-boundary diffusion behavior in MgO. The ratio of D'δ_|| parallel to D'δ_‖ perpendicular to the growth direction, D'_||/D'_‖ , is 10² for a 5° (100) tilt boundary, decreased to ∼2 in boundaries with tilt angles > 10°. The decrease in D'_||/D'_‖ is due to a large increase in D'_‖ with increasing tilt angle. The results indicate that grain-boundary diffusion in MgO is connected to the orientation of dislocations and the mechanism is one of dislocation pipe diffusion. The grain-boundary diffusion product D'δ increases with increasing Cr concentration in MgO and is ∼4 times larger for MgO containing 0.56 at. % Cr than for the undoped MgO. For all bicrystals studied, the activation energies are within 180 ± 20 kJ/mol which is 60% of the activation energy for ⁵¹Cr diffusion in undoped MgO.     

Phase Relations and Ordering in the Systems MgO-Y2O3-ZrO2 and CaO-MgO-ZrO2

The phase relations in the systems MgO-Y₂O₃-ZrO₂ and CaO-MgO-ZrO₂ were established at 1220° and 1420°C. The system MgO-Y₂O₃-ZrO₂ possesses a much-larger cubic ZrO₂ solid solution phase field than the system CaO-MgO-ZrO₂ at both temperatures. The ordered δ phase (Zr₃Y₄O₁₂) was found to be stable in the system ZrO₂-Y₂O₃ at 1220°C. Two ordered phases φ₁ (CaZr₄O₉) and φ₂ (Ca₆Zr₁₉O₄₄) were stable at 1220°C in the system ZrO₂-CaO. At 1420°C no ordered phase appears in either system, in agreement with the previously determined temperature limits of the stability for the δ, φ₁, and φ₂ phases. The existence of the compound Mg₃Y_zO₆ could not be confirmed.     

OXYGEN TRANSMISSION RATE of an EDIBLE METHYLCELLULOSE-PALMITIC ACID FILM1

Edible coatings with low potassium sorbate permeability could be used to increase the microbial stability of food surfaces. However, such coatings could induce anaerobic food conditions if their oxygen permeability were low. the oxygen permeability of an edible emulsion film (average thickness, 55 μm), composed of methylcellulose and palmitic acid (weight ratio of 3:1), was evaluated at 24°C, atmospheric pressure, and at different percentages of relative humidity (RH). RH values in the 0–57% range had no significant effect on oxygen transmission rate (OTR); calculated OTR values ranged from 660 to 740 mL O₂ (STP)/m² 24h atm. At 79% RH, the OTR doubled to 1,500 mL O₂ (STP)/m² 24h atm. This effect correlated well with the moisture isotherm for the film which showed a low moisture content in the 0–57% RH range and a rapid increase at higher RH values. OTR values, particularly at high relative humidity, indicate no risk of developing anaerobic conditions on the food surface.     

Structural performance assessment of GFRP elastic gridshells by machine learning interpretability methods

The prediction of structural performance plays a significant role in damage assessment of glass fiber reinforcement polymer (GFRP) elastic gridshell structures. Machine learning (ML) approaches are implemented in this study, to predict maximum stress and displacement of GFRP elastic gridshell structures. Several ML algorithms, including linear regression (LR), ridge regression (RR), support vector regression (SVR), K-nearest neighbors (KNN), decision tree (DT), random forest (RF), adaptive boosting (AdaBoost), extreme gradient boosting (XGBoost), category boosting (CatBoost), and light gradient boosting machine (LightGBM), are implemented in this study. Output features of structural performance considered in this study are the maximum stress as f₁(x) and the maximum displacement to self-weight ratio as f₂(x). A comparative study is conducted and the Catboost model presents the highest prediction accuracy. Finally, interpretable ML approaches, including shapely additive explanations (SHAP), partial dependence plot (PDP), and accumulated local effects (ALE), are applied to explain the predictions. SHAP is employed to describe the importance of each variable to structural performance both locally and globally. The results of sensitivity analysis (SA), feature importance of the CatBoost model and SHAP approach indicate the same parameters as the most significant variables for f₁(x) and f₂(x).