Inhibition of microbial growth in ready‐to‐eat food stored at ambient temperature by modified atmosphere packaging

This study was undertaken to develop a modified atmosphere package to control microbial growth in ready‐to‐eat (RTE) products stored at ambient temperature. Ethanol and/or limonene associated with modified atmosphere (CO₂ : O₂ : N₂ = 30% : 5% : 65%) was used to inhibit the growth of total air‐borne microorganisms and Escherichia coli in RTE products stored at 25°C. The results indicated that 0.05% ethanol vapour in the headspace was effective to inhibit the growth of air‐borne microorganisms and E. coli at 25°C for 72 h in a model study, and the effectiveness was related to ethanol content. Both 73 ppm limonene and 0.05% ethanol vapour enhanced the bacteriostatic effect of modified atmosphere in RTE sushi roll products, and no off‐flavour was detected using this formulated gas; however, no significant inhibitory effect was observed for RTE cold noodle products. This study concludes that combinations of carbon dioxide, ethanol or limonene vapours are effective to inhibit microbial growth in RTE food at ambient temperature, and the outcome may be due to the hurdle effect. Copyright © 2003 John Wiley & Sons, Ltd.     

球罐内燃法整体热处理工艺的应用

本文介绍了中海壳牌南海石化球罐项目中涉及到的十四台球罐,并且对这十四台球罐采用的柴油内燃法整体热处理工艺和操作程序作了简要的介绍,以供参考。     

Role of Long-Range Protein Dynamics in Different Thymidylate Synthase Catalyzed Reactions

Recent studies of Escherichia coli thymidylate synthase (ecTSase) showed that a highly conserved residue, Y209, that is located 8 Å away from the reaction site, plays a key role in the protein’s dynamics. Those crystallographic studies indicated that Y209W mutant is a structurally identical but dynamically altered relative to the wild type (WT) enzyme, and that its turnover catalytic rate governed by a slow hydride-transfer has been affected. The most challenging test of an examination of a fast chemical conversion that precedes the rate-limiting step has been achieved here. The physical nature of both fast and slow C-H bond activations have been compared between the WT and mutant by means of observed and intrinsic kinetic isotope effects (KIEs) and their temperature dependence. The findings indicate that the proton abstraction step has not been altered as much as the hydride transfer step. Additionally, the comparison indicated that other kinetic steps in the TSase catalyzed reaction were substantially affected, including the order of the substrate binding. Enigmatically, although Y209 is H-bonded to 3''-OH of 2''-deoxyuridine-5''-mono­phosphate (dUMP), its altered dynamics is more pronounced on the binding of the remote cofactor, (6R)-N⁵,N¹⁰-methylene-5,6,7,8-tetrahydrofolate (CH₂H₄folate), revealing the importance of long-range dynamics of the enzymatic complex and its catalytic function.     

Folate content in frozen vegetarian ready meals and folate retention after different reheating methods

Folate content and retention were evaluated in 10 different precooked vegetarian ready meals before and after reheating. Folate was quantified using a validated high-performance liquid chromatography method. The only form of folate found was 5-methyltetrahydrofolate. Folate content in thawed ready meals varied from 23 to 81 μg/portion (400 g) on fresh weight basis. Products served with couscous and potatoes contained more folate than products served with rice. Folate retention during reheating was investigated in the microwave oven (900 W/5.5 min), in a saucepan on stove until the food reached 85 °C, and in oven (225 °C/40 min). The true vitamin retention varied for the three investigated portions as follows: on stove (63-93%), microwaving (55-89%) and in oven (50-92%). Our results indicate that folate content in the ready meals prior to reheating, contributed to 6-27% of the recommended intake (300 or 400 μg folate per day). After reheating folate content was significantly (P<0.05) reduced in some meals but were kept constant in others and folate content was reduced to 3-25% of the recommended value. No clear pattern in folate retention between different heating methods was seen. However, the meals with ingredients suggesting high concentrations of antioxidants were less prone to loose folate when heated since the antioxidants probably protected the folates.     

Evaluation of Antibacterial Activity of Whey Protein Isolate Coating Incorporated with Nisin,Grape Seed Extract,Malic Acid,and EDTA on a Turkey Frankfurter System

ABSTRACT: The effectiveness of whey protein isolate (WPI) coatings incorporated with grape seed extract (GSE), nisin (N), malic acid (MA), and ethylenediamine tetraacetic acid (EDTA) and their combinations to inhibit the growth of Listeria monocytogenes, E. coli O157:H7, and Salmonella typhimurium were evaluated in a turkey frankfurter system through surface inoculation (approximately 10⁶ CFU/g) of pathogens. The inoculated frankfurters were dipped into WPI film forming solutions both with and without the addition of antimicrobial agents (GSE, MA, or N and EDTA, or combinations). Samples were stored at 4 °C for 28 d. The L. monocytogenes population (5.5 log/g) decreased to 2.3 log/g after 28 d at 4 °C in the samples containing nisin (6000 IU/g) combined with GSE (0.5%) and MA (1.0%). The S. typhimurium population (6.0 log/g) was decreased to approximately 1 log cycles after 28 d at 4 °C in the samples coated with WPI containing a combination of N, MA, GSE, and EDTA. The E. coli O157:H7 population (6.15 log/g) was decreased by 4.6 log cycles after 28 d in samples containing WPI coating incorporated with N, MA, and EDTA. These findings demonstrated that the use of an edible film coating containing nisin, organic acids, and natural extracts is a promising means of controlling the growth and recontamination of L. monocytogenes, S. typhimurium, and E. coli O157:H7 in ready‐to‐eat poultry products.     

On chip novel video streaming system for bi-network multicasting protocols

In the past three decades, tremendous Ethernet-related research has been done, which has led to today's ubiquitous Ethernet technology. On the other hand, with the emergence of new network needs, a new protocol, the IEEE 1394 standard serial bus (or Firewire) was introduced. Firewire is suitable for high-quality audio/video applications which do not perform well in the best-effort-based Ethernet technology. However, since Firewire is a serial bus, it has harsh cable length limitations as compared to Ethernet capabilities.In this paper, we present a novel on-chip system that receives Firewire video and transmits it in multicast mode using Ethernet protocol. A major advantage of this novel system is to utilize the existing Ethernet infrastructure to extend the range of Firewire video streaming to reach remote nodes and make it even accessible to nodes with a single Ethernet interface. This will have tremendous impact on Firewire applications such as deploying Firewire cameras in big-scale security-sensitive buildings or industrial facilities with image-based remote quality control.This novel chip utilizes the concept of Ethernet multicasting transmission mode for video streaming. The proposed chip design converts the IEEE 1394 isochronous traffic to the Ethernet multicast frame format via two off-chip asynchronous write and read buffers.The goal of this research is to design an On Chip Novel Video Streaming System that avoids performance bottlenecks in the software protocol conversion of these two important network protocols. The author decided to study these two networks because of their broad use and cable power provisioning capabilities. The novel system design is implemented using a customized field programmable gate array (FPGA), which enables the integration of various system components on one chip. The designed prototype is studied using both network monitoring tools and analytical techniques, to verify its function and compare it with the existing approaches.Performance measures show that the On Chip Novel Video Streaming System consumes less than 21 mW of power for 100 Mbps and 82 mW of power for 1 Gbps, and utilizes 57% of a Xilinx Spartan 2-100E-6FT256 FPGA resources. Hence, it is possible to incorporate further extensions. Experimental results show that 88% of the network utilization can be achieved, due to the use of the customized, FPGA-based design of bi-network traffic conversion.     

基于μC／OS—II的优先级调度算法的改进

μC／OS—II内核最多可以管理64个任务,当工程的复杂度增加时,必须改换其他的开发平台,导致了前期工作变为徒劳。通过简易可行的方法来增加任务管理数目很有必要。μC／OS-Ⅱ内核原来的优先级调度算法的优先级变量总共8位,只用了其中的低6位,高2位未被使用。在尽量不改变内核的数据结构的情况下,为了增加内核可以管理任务的数目,把第7位使用起来,这样存放优先级就绪表的行信息将会增加1位,可以使任务数增加到128个。任务的就绪状态由一个二维数组存储,这样可以增加内核管理的任务数目,而较小程度地改变内核本身原来的数据结构,通过改进使它在嵌入式开发中的应用更广泛。     

多媒体电子阅览室—图书馆的新宠

建设多媒体阅览室是21世纪图书馆工作的首要任务,阐述了电子出版物的特点,多媒体电子阅览室的职能,电子阅览室软件硬件构成等。     

Modified atmosphere packaging of fresh meats–sudden partial adaptation caused an increase in sustainability of dutch supply chains of fresh meats

In the past decade, a major transition evolved in the Dutch fresh meat industry with ramifications for the entire meat business. In 1995, more than 95% of all fresh meat products for consumers were either sold loose or packed in the traditional way, i.e. on a white styrofoam tray with stretch wrap. Almost a decade later, about half of the meat industry has adapted the modified atmosphere packaging (MAP) technology. Strikingly, the first trials with this technology had already been conducted in The Netherlands in 1964, but it took four decades for the technology to conquer the Dutch meat industry. This paper argued that the partial adaptation of MAP diminished the product losses in fresh meat sales and hence the environmental impact of meat production and consumption. Copyright © 2007 John Wiley & Sons, Ltd.     

Biochemical changes in cut vs. intact lamb's lettuce (Valerianella olitoria) leaves during storage

Consumers are oriented towards fresh-cut vegetables that provide phytonutrients useful for preventing stress-related diseases. The aim of this work was to evaluate the cut operations on the quality changes of lamb's lettuce ( Valerianella olitoria L.) cv. Trofy during storage at 4 °C for 8 days. Results showed that chlorophyll and carotenoids reduction was observed after 8 days of storage. In both treatments, total carotenoids after 8 days decreased from 20 to 16 mg g⁻¹ FW. Free and total phenols increased with storage in both treatments. Total phenols were 23% higher in control (32 μmol g⁻¹ FW) compared to cut leaves (25 μmol g⁻¹ FW) after 8 days of storage. Anthocyanins increased after 8 days and reached 30 mg 100 g⁻¹ FW without significant difference between treatments. Ascorbic acid (AsA) and dehydroascorbic (DHA) acid increased in cut leaves compared to control. After 1 day AsA concentration was 3 300 nmol g⁻¹ FW in cut leaves, while in control leaves was 1 500 nmol g⁻¹ FW. Analogously AsA + DHA was higher in cut leaves, 4 100 nmol g⁻¹ FW, while in control leaves the mean was 3 000 nmol g⁻¹ FW. After 5 days of storage the values of AsA returned to initial values, while AsA + DHA were lower.