利用核函数法中的自适应带宽同时对一维空间两个储集层属性参数进行粗化

在多孔介质流体流动模拟中,应用网格粗化方法必须在保留重要储集层参数的空间分布的前提下,首先利用大网格粗化原始地质模型(尤其是孔隙型介质),并用数值方法求解。提出了根据属性参数的空间分布、以核函数的自适应带宽为基础的网格粗化新方法,该方法既减少了网格数量,同时也保留原始精细模型的主要非均质性特征。该方法的关键点在于可以同时对两种储集层属性参数进行网格粗化。首先计算每个储集层属性参数的带宽量或最优门槛值并得到粗化结果,然后根据最大带宽和最小带宽采用两种不同的方法对两个属性参数同时粗化。现在已经能够实现利用不同方法建立储集层两个属性参数的最终粗化模型,不同方法的网格单元数和网格位置都相同。最小带宽法的粗化误差小于最大带宽法。图6表1参29     

CONTAMINATION OF PATULIN IN CLEAR APPLE JUICE IN MASHHAD, IRAN

Patulin is a frequent contaminant of moldy and rotten apples and apple products. The aim of this study was to evaluate patulin contamination in 58 apple juices collected from a retail market in Mashhad during winter and spring of 2006.
Samples were assayed for patulin by high-performance liquid chromatography. Fifty-four samples were positive for patulin at levels that ranged from 10.5 to 121.8 µg/L, and six samples had patulin levels higher than 50 µg/L. The overall mean of patulin concentration was 29.2  ±  19.5 µg/L. Forty-eight samples had patulin concentration between 5 and 50 µg/L. Although the mean concentration of patulin samples was lower than Iranian maximum tolerated level of 50 µg/L, contamination of 10% of the samples at levels higher than 50 µg/L indicated the need for improving production techniques by the industry.

PRACTICAL APPLICATIONS

Studies have shown that the concentration of patulin may exceed the determined limits in apple juice and in other fruit products. Its presence can be a potential threat to the health of consumers, particularly children. The results may help us in understanding what should be the level of patulin in apple juice. The awareness of the apple industry of patulin contamination in fruit and the implementation of improved techniques for the production of apple products with reduced patulin concentrations have contributed to the quality of apple juice that are available on the Iranian market.     

Influence of starter culture type and incubation temperatures on rheology and microstructure of low fat set yoghurt

The effects of different cultures and incubation temperatures on the physical properties of low fat yoghurts were investigated. The samples were incubated with exopolysaccharide (EPS)-producing and non-EPS-producing cultures at 37, 42 and 45°C. All measured parameters except firmness were influenced by culture type and incubation temperature. Firmness, G' and G" were maximised at 42°C for both cultures. Increased incubation temperature and EPS culture led to a higher water-holding capacity but lower syneresis, G' and G". The EPS treatment incubated at 37°C showed even lower syneresis than non-EPS treatments incubated at higher temperatures.     

Optimisation of probiotic yoghurt production containing Zedo gum

A Box‐Behnken design was applied to optimise the viability of Lactobacillus acidophilus and Bifidobacterium bifidum in probiotic yoghurt containing a novel exudative Zedo gum. The effect of incubation temperature, probiotic inoculation rate, storage time and Zedo gum concentration on quality indices of the yoghurt were explored. With respect to probiotics viability, probiotic inoculation rate was the most important factor followed by the storage time. Zedo gum did not show any significant effect on probiotics viability. The optimum conditions of probiotic yoghurt production were as follows: probiotic inoculation level, 12.8 g/100 kg of milk; incubation temperature, 41.6 °C; and Zedo gum concentration, 0.13%.     

Biogenic amines in Iranian white brine cheese: modelling and optimisation of processing factors

The simultaneous effects of processing factors such as ripening time (25–75 days), ripening temperature (4–14 °C) and brine concentration (10–13%) on biogenic amines content, proteolysis and sensory score of Iranian white brine cheese were studied, in 12 cheeses. Response surface methodology (RSM) was used to minimise biogenic amines content. At low level of ripening time, biogenic amines content decreased with increasing levels of brine concentration but at high level of ripening time, brine concentration had inverse effect. Ripening time showed quadratic effect on biogenic amines content. Based on biogenic amines content and sensory score, the optimum conditions were 13% brine and ripening at 9–14 °C for 43–65 days.