Prebiotics: application in bakery and pasta products.

Science.gov (United States)

Padma Ishwarya, S; Prabhasankar, P

2014-01-01

The concept of functional foods has markedly moved toward gastrointestinal health. The prebiotic approach aims at achieving favorable milieu in the human gut by stimulating beneficial bacteria. Several food products act as substrates for the application of prebiotic substances and bakery products are one such category. The trend of increasing consumption of bakery products justifies the choice of using them as vehicles for delivering the prebiotic compounds. Apart from the health benefits, the prebiotic compounds also have nutritional and technological effects in the food matrix. In addition to increasing the fiber content, the candidate prebiotics also affect the rheology and final quality of bakery products. The prebiotic compounds are selected accordingly to confer desirable properties in the final product. The health advantages of prebiotics being well established, the technological advantages in bakery products such as bread and biscuits and extruded product such as pasta are discussed elaborately.

Investigation of acrylamide formation on bakery products using a crust-like model.

Science.gov (United States)

Açar, Ozge C; Gökmen, Vural

2009-12-01

Baking is a complex process where a temperature gradient occurs within the product as a result of simultaneous heat and mass transfers. This behaviour makes the physical parameters (baking temperature and product dimensions) as effective as the chemical parameters on the rate of acrylamide formation in bakery foods. In this study, the change of temperature in different locations of the sample was shown as influenced by the product thickness. The temperature values were close to each other in the sample having thickness of 1 mm (crust model). The product temperature rapidly increased to the oven temperature. A temperature gradient was recorded in the sample having a thickness of 10 mm. As a result, the product temperature did not exceed 100 degrees C within a baking time of 30 min. The product thickness significantly influenced the rate of acrylamide formation during baking. Acrylamide concentration rapidly increased to 411+/-49 ng/g within 8 min in the crust model sample. However, no acrylamide was detected in the thicker sample within 15 min under the same conditions, because the moisture content was still above 10%. The crust model was considered useful to test the effectiveness of different mitigation strategies in bakery foods.

A method for the determination of acrylamide in bakery products using ion trap LC-ESI-MS/MS.

Science.gov (United States)

Claus, Achim; Weisz, Georg M; Kammerer, Dietmar R; Carle, Reinhold; Schieber, Andreas

2005-10-01

Acrylamide levels of bakery products, e. g., bread and bread rolls, are usually below 100 microg/kg , often even below 50 microg/kg. Therefore, usual analytical methods which have an LOQ greater, not dbl equals 25 microg/kg are not sensitive enough for detailed investigations on acrylamide formation within these commodities. An improved method for trace level determination of acrylamide in bakery products was developed using ion trap LC-ESI-MS/MS. Samples were divided into crumbs and crusts to achieve an initial concentration by removing the crumbs since these are devoid of acrylamide. After sample extraction and clean-up using multimode SPE cartridges, further analyte enrichment was accomplished by solid-phase-supported liquid-liquid extraction with ethyl acetate prior to LC-MS/MS analysis. The method was evaluated using bread, bread rolls, alkali-baked bread rolls, and toast. LOQ was calculated from the confidence interval of the calibration curve and found to be 1.7 ng/mL, corresponding to 17 microg/kg of product. When crumbs and crusts were separated, an LOQ of 10.2 microg/kg of bakery product could be obtained. As demonstrated in preliminary comparative analyses, accuracy of the method met the requirements for determination of trace level acrylamide formation in bakery products. Mean recovery was 102.4% (CV 4.5%), intermediate reproducibility revealed a CV of 2.1%, and a repeatability of CV 6.0%.

Pembuatan Aplikasi Delivery Order Toko Roti Vania Bakery

OpenAIRE

Antonio, Michael; Budhi, Gregorius Satia; Purba, Kristo Radion

2017-01-01

Amid the many activities that continue to rise, and time-consuming public to buy food directly to the desired bakery. Then some of the food and bakery through examples of existing cases, birth of a solution by providing messaging services, and to send food to the customer. If there is a case, if a person does not know what the menu is available, then surely someone is forced out of the house and go to the food or bakery it to make sure it directly. By using the application, with the internet ...

48 CFR 852.270-2 - Bread and bakery products-quantities.

Science.gov (United States)

2010-10-01

... 48 Federal Acquisition Regulations System 5 2010-10-01 2010-10-01 false Bread and bakery products... Bread and bakery products—quantities. As prescribed in 870.111-3, insert the following clause: Bread and Bakery Products—Quantities (JAN 2008) The bidder agrees to furnish up to 25 percent more or 25 percent...

BAKERY ENZYMES IN CEREAL TECHNOLOGIES

Directory of Open Access Journals (Sweden)

Václav Koman

2012-10-01

Full Text Available Normal 0 21 false false false SK X-NONE X-NONE Bread is the most common and traditional food in the world. For years, enzymes such as malt and fungal alpha-amylase have been used in bread making. Due to the changes in the baking industry and the ever-increasing demand for more natural products, enzymes have gained real importance in bread-making. If an enzyme is added, it is often destroyed by the heat during the baking process. For generations, enzymes have been used for the improvement of texture and appearance, enhancement of nutritional values and generation of appealing flavours and aromas. Enzymes used in bakery industry constitute nearly one third of the market. The bakery products have undergone radical improvements in quality over the past years in terms of flavour, texture and shelf-life. The the biggest contributor for these improvementsis the usage of enzymes. Present work seeks to systematically describe bakery enzymes, their classification, benefits, usage and chemical reactions in the bread making process.doi:10.5219/193

Lysine-Derived Protein-Bound Heyns Compounds in Bakery Products.

Science.gov (United States)

Treibmann, Stephanie; Hellwig, Anne; Hellwig, Michael; Henle, Thomas

2017-12-06

Fructose and dicarbonyl compounds resulting from fructose in heated foods have been linked to pathophysiological pathways of several metabolic disorders. Up to now, very little has been known about the Maillard reaction of fructose in food. Heyns rearrangement compounds (HRCs), the first stable intermediates of the Maillard reaction between amino components and fructose, have not yet been quantitated as protein-bound products in food. Therefore, the HRCs glucosyllysine and mannosyllysine were synthesized and characterized by NMR. Protein-bound HRCs in cookies containing various sugars and in commercial bakery products were quantitated after enzymatic hydrolysis by RP-HPLC-ESI-MS/MS in the multiple reaction monitoring mode through application of the standard addition method. Protein-bound HRCs were quantitated for the first time in model cookies and in commercial bakery products containing honey, banana, and invert sugar syrup. Concentrations of HRCs from 19 to 287 mg/kg were found, which were similar to or exceeded the content of other frequently analyzed Maillard reaction products, such as N-ε-carboxymethyllysine (10-76 mg/kg), N-ε-carboxyethyllysine (2.5-53 mg/kg), and methylglyoxal-derived hydroimidazolone 1 (10-218 mg/kg) in the analyzed cookies. These results show that substantial amounts of HRCs form during food processing. Analysis of protein-bound HRCs in cookies is therefore useful to evaluate the Maillard reaction of fructose.

PENGEMBANGAN PEMASARAN REZA BAKERY DAN KUALITAS LAYANAN DALAM MENINGKATKAN MINAT BELI KONSUMEN

Directory of Open Access Journals (Sweden)

Hendy Yuliansyah

2016-03-01

Full Text Available Abstract  - Bread is one of the food products are favored by the people. One of the pastry shop, calling themselves by reza bakery. Having high potential of selling in distinctive taste and packaging, bakery of bread reza be the target of the buyers in the city of Bandung, especially in Margahayu. With the potential that exists, then reza bakery bread can develop into a great product. Through a qualitative descriptive study, the development of marketing that can be done by reza bakery packaging including through distinctive, attention to have clean, variety of their product, and also the quality of the taste of reza bakery.   Keyword : Strategic Development, Brand, Packaging, Taste.   Abstrak - Roti merupakan salah satu produk makanan yang digemari oleh masyarakat. Salah satu toko kue, menamakan dirinya dengan reza bakery. Dengan berbekal rasa dan kemasan yang khas, roti reza bakery menjadi incaran para pembeli di wilayah margahayu kota Bandung. Dengan potensi yang ada, maka reza bakery dapat berkembang menjadi produk roti yang besar. Melalui penelitian deskriptif kualitatif, maka pengembangan pemasaran yang dapat dilakukan oleh reza bakery diantaranya melalui kemasan yang khas, dengan memperhatikan kebersihan, kualitas produk rotinya, waktu pelayanan, harga yang tetap terjangkau, ragam produk, serta rasa yang selalu terjaga.    Kata Kunci : Strategi Pengembangan Pemasaran, Merek, Kemasan, Rasa.

Determinants of asthma phenotypes in supermarket bakery workers.

NARCIS (Netherlands)

Baatjies, R.; Lopata, A.L.; Sander, I.; Raulf-Heimsoth, M.; Bateman, E.D.; Meijster, T.; Heederik, D.J.J.; Robins, T.G.; Jeebhay, M.F.

2009-01-01

While baker's asthma has been well described, various asthma phenotypes in bakery workers have yet to be characterised. Our study aims to describe the asthma phenotypes in supermarket bakery workers in relation to host risk factors and self-reported exposure to flour dust. A cross-sectional study of

Determinants of asthma phenotypes in supermarket bakery workers

NARCIS (Netherlands)

Baatjies, R.; Lopata, A.L.; Sander, I.; Raulf-Heimsoth, M.; Batemane, E.D.; Meijster, T.; Heederik, D.; Robins, T.G.; Jeebhay, M.F.

2009-01-01

While baker's asthma has been well described, various asthma phenotypes in bakery workers have yet to be characterised. Our study aims to describe the asthma phenotypes in supermarket bakery workers in relation to host risk factors and self-reported exposure to flour dust. A cross-sectional study of

Validation of soil moisture ocean salinity (SMOS) satellite soil moisture products

Science.gov (United States)

The surface soil moisture state controls the partitioning of precipitation into infiltration and runoff. High-resolution observations of soil moisture will lead to improved flood forecasts, especially for intermediate to large watersheds where most flood damage occurs. Soil moisture is also key in d...

The rationale of moisture on wheat, enriched flour from oat bran

Directory of Open Access Journals (Sweden)

E. I. Ponomareva

2017-01-01

Full Text Available Currently, relevant is the production of food not only meets human needs but also has a certain nutritional value and mineral and vitamin composition, thereby providing a physiologically significant positive effect on the human body. Among bakery products, aimed at improvement of health, leads the bread produced with the goal of weight control, then it should be bread, stimulating the digestive functions of the body. The priority of increasing the nutritional value of bakery products is the inclusion in their formulation non-traditional types of flour from wholemeal grains of cereals and legumes seeds: wheat, rye, oats, buckwheat, peas, chickpeas and others. Their use in the diet improves the balance of vitamins, amino acids, macro - and microelements, food fibers and has a positive effect on human health. The use of flour from oat bran in the production of bakery products will increase the content of protein, dietary fiber, minerals, will allow to produce a comprehensive enrichment product. The paper presents research on the influence of the moisture content of the dough of wheat flour of first grade flour from oat bran, obtained by disintegration-wave grinding on the organoleptic, physico-chemical characteristics properties of dough and finished bread. The results revealed rational moisture content of the dough of wheat bread – 46% at a dosage of fortifier – 7%, ensuring the best indicators of quality of semi-finished and products. The data obtained will contribute to the expansion of the range of breads of high nutritional value to give the product a functional orientation, to intensify the process of production.

Examining the relationship between intermediate scale soil moisture and terrestrial evaporation within a semi-arid grassland

KAUST Repository

Jana, Raghavendra Belur

2016-05-17

Interactions between soil moisture and terrestrial evaporation affect water cycle behaviour and responses between the land surface and the atmosphere across scales. With strong heterogeneities at the land surface, the inherent spatial variability in soil moisture makes its representation via point-scale measurements challenging, resulting in scale-mismatch when compared to coarser-resolution satellite-based soil moisture or evaporation estimates. The Cosmic Ray Soil Moisture Observing System (COSMOS) was developed to address such issues in the measurement and representation of soil moisture at intermediate scales. Here we present an examination of the links observed between COSMOS soil moisture retrievals and evaporation estimates over a pasture in the semi-arid central-west region of New South Wales, Australia. The COSMOS soil moisture product was compared to evaporation derived from three distinct approaches, including the Priestley-Taylor (PT-JPL), Penman-Monteith (PM-Mu) and Surface Energy Balance System (SEBS) models, driven by forcing data from local meteorological station data and remote sensing retrievals from the Moderate Resolution Imaging Spectroradiometer (MODIS) sensor. Pearson’s Correlations, Quantile-Quantile (Q-Q) plots, and Analysis of Variance (ANOVA) were used to qualitatively and quantitatively evaluate the temporal distributions of soil moisture and evaporation over the study site. The relationships were examined against nearly two years of observation data, as well as for different seasons and for defined periods of analysis. Results highlight that while direct correlations of raw data were not particularly instructive, the Q-Q plots and ANOVA illustrate that the root-zone soil moisture represented by the COSMOS measurements and the modelled evaporation estimates reflect similar distributions under most meteorological conditions. The PT-JPL and PM-Mu model estimates performed contrary to expectation when high soil moisture and cold

Bakery products as a source of total dietary fiber in young adults.

Science.gov (United States)

Markiewicz-Żukowska, Renata; Moskwa, Justyna; Gromkowska-Kępka, Krystyna; Laskowska, Emilia; Laskowska, Jolanta; Tomczuk, Justyna; Borawska, Maria Halina

2016-01-01

Bakery products are a source of bioactive compounds, such as dietary fibre (DF), whose proper supply plays an important role in prevention of civilisation diseases. The aim of the present study was to determine total dietary fibre (TDF) content in bakery products and their contribution to TDF supply. The determination of TDF content was performed using enzymatic-gravimetric method in 72 samples of six types of bakery products (wholemeal rye bread, wheat-rye bread, wheat-rye bread with grains, toast bread, crispbread, rolls) included in the young adults diet. Simultaneously, frequency of bakery products consumption and their contribution to TDF supply were assessed based on dietary interview questionnaires carried out among 224 students from Poland. Index of nutritional quality (INQ) of examined bakery products was calculated. Our data indicate that average TDF content depended on the type of bakery products and ranged from 2.19 g/100 g in rolls to 11.80 g/100 g in wholemeal rye bread. All of the tested types of bakery products, except rolls, were a good source of fibre (INQ≥1), but the richest were wholemeal rye and wheat-rye with grains breads. Analysis of questionnaires data showed that bakery products were regularly consumed by 80% of young adults; however, most of whom preferred rolls. Consumption of bakery products covered current recommendations for dietary fibre in 27%. Daily intake of bakery products and TDF was not correlated with student's BMI, however, women frequently consuming bread had a lower BMI than those who rarely ate it. Wholemeal rye and wheat-rye with grains breads are the rich source of TDF and they should be consumed by young adults in order to achieve the recommended TDF values.

Exploring Aspects of Strategic Management for a Small Plant Bakery

OpenAIRE

Leary, PA; Bell, GA; Thomson, EM

2017-01-01

This paper explores the use some aspects of strategic management in order to inform a small plant bakery. We briefly review key theories underpinning business strategy and its implementation. A small plant bakery in the UK was analysed, identifying its Critical Success Factors (CSF) and Key Performance Indicators (KPI) comparing these with previous periods and other successful bakery businesses. Furthermore, the case study strategy is used to guide this research. We seek to determine if criti...

Respiratory symptoms and ventilatory function of the Bakery worker ...

African Journals Online (AJOL)

Peak expiratory flow rate (PEFR) was measured in all subjects. However, full spirometry work up was done on 100 bakery workers and 100 control subjects that had been selected using simple random sampling technique. The most frequent pulmonary symptoms among the bakery workers were sneezing and running nose ...

STANDAR PERALATAN PASTRY AND BAKERY SECTION DI HOTEL GRAND ROYAL PANGHEGAR BANDUNG

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Adhitya Ryandi

2016-03-01

Full Text Available Abstract - Pastry and bakery section is a section or division under the auspices  of  the   main  kitchen are responsible for handling various  events  such as hotel  weding, birthday  party, coffee break, breakfast,  lunch,  diner,  and others. The issue  will be examined how the  standard equipment  of the pastry  and bakery  section in  Hotel Grand Royal Panghegar Bandung. In terms of processing data, the authors use deskriptip analysis of  techniques of writing that tells something based on  experience  or empirical  data, which are compiled in the form of a report. Based on the observations that have been made by the author, the standard equipment of the pastry and bakery section has good and sufficient. But theem powerment  of the same  equipment  the machine is still less complete. The amount of  pastry and bakery  equipment section is adequately tailored to the capacity of event that uses the products of pastry and bakery. Pastry and bakery e quipment  conditions section is still good, but in terms of the cleanliness of the equipment is still less, so it will decrease the effectiveness of the work of the equipment. Based on data obtained by the author, the author concludes that the standard equipment is very important for the quality of the resulting product. But if  standard equipment owned less adequate, it could be addressed with mobiltas employees who have the skill and knowledge in the field of pastry and bakery.   Keyword: Pastry, Bakery, Equipment, Products Abstrak - Pastry and bakery section merupakan section atau divisi di bawah naungan main kitchen yang bertanggung jawab menangani berbagai event-event hotel seperti weding, birthday party, coffee break, breakfast, luch, diner,dan lain-lain. Masalah yang akan diteliti yaitu bagaimana standar peralatan pastry and bakery section di Hotel Grand Royal

Small-scale rural bakery; Maaseudun pienleipomo

Energy Technology Data Exchange (ETDEWEB)

Alkula, R.; Malin, A.; Reisbacka, A.; Rytkoenen, A.

1997-12-31

The purpose of the study was to clarify how running a small-scale bakery can provide a farming enterprise with its primary or secondary source of livelihood. A questionnaire and interviews were conducted to clarify the current situation concerning small-scale rural bakeries. The experimental part of the study looked into different manners of production, devices used in preparing and processing of doughs, and baking of different kinds of pastries in different types of ovens in laboratory conditions. Based on the results obtained, solutions serving as examples were formulated for small-scale bakeries run with various modes and methods of production. Additionally, market reviews were conducted concerning appropriate equipment for small-scale bakeries. Baking for commercial purposes on the farm is still something new as ca. 80 % of the enterprises covered by the study had operated for no more than five years. Many entrepreneurs (ca. 70 %) expressed a need for supplementary knowledge from some field related to baking. Rural bakeries are small-scale operations with one-person enterprises amounting to 69 % and two-person enterprises to 29 %. Women are primarily responsible for baking. On average, the enterprises baked seven different products, but the amounts baked were usually small. In the experimental part of the study, loaves of rye bread were baked using five different types and sizes of oven accommodating 5-22 loaves of rye bread at the one time. The oven type was found not to affect bread structure. The energy consumption for one ovenful varied between 2.4 and 7.0 kWh, i.e. 0.25-0.43 kWh per kilo. When baking rolls (30-140 rolls at a time), the power consumption varied between 1.2 and 3.5 kWh, i.e. 0.32-0.53 kWh per kilo. The other devices included in the comparative study were an upright deep-freezer, a multi-temperature cabinet and a fermenting cabinet. Furthermore, making rolls by hand was compared to using a machine for the same job, and likewise manual

Bakery waste in sheep diets: intake, digestibility, nitrogen balance and ruminal parameters

Directory of Open Access Journals (Sweden)

Almira Biazon França

2012-01-01

Full Text Available The objective of the study was to evaluate the effects of bakery waste inclusion (0; 25; 50; 75 and 100%, DM basis in proportion to corn meal in the energetic mixture of the concentrate on intake, digestibility, nitrogen balance and ruminal parameters in sheep. Five male lambs with body weight of 30 kg were used in a 5 × 5 Latin square design. Experimental diets were composed of concentrate and Tifton 85 (Cynodon spp. hay in a 60:40 forage:concentrate ratio. The concentrate rations were composed of corn meal, soybean meal and bakery waste. The bakery waste:corn meal ratio corresponded to the inclusion of, approximately, 0, 7, 14, 22 and 30% (DM basis of bakery waste in the diet. There was no effect of bakery waste inclusion on the intake and digestibility of nutrients, nor on nitrogen balance, pH values or concentrations of volatile fatty acids. However, the ammonia nitrogen concentration showed negative linear response in relation to the level of inclusion, in which each increase of 1% bakery waste promoted reduction of 0.11 mg/dL in the concentration of ammonia nitrogen. This fact may be related to the increase in ruminal availability of energy, which allows greater use of ammonia for microbial growth. Bakery waste can replace corn meal in concentrate rations for sheep.

CALCULATION OF THE HEAT TREATMENT AND FREEZING OF BAKERY PRODUCTSWITH FILLING

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V. E. Kutsakova

2014-01-01

Full Text Available Summary. Bakery products are used on a daily basis. The quality of bakery products directly depends on the duration of baking. Today bread-baking enterprises have no direct guidelines on determining when the product is ready. Certain theoretical guidelines to determine the baking time depending on operating parameters would considerably improve both the baking itself and the quality of the end product. To date there have not been established any methods of calculating the time needed to bake such complex multi-layered food as bakery products with filling. This article features the methods of calculating the baking time when it comes to products with filling, e. g. buns. The inaccuracy of calculating the baking time within the experiment comes to 5-7 %. The suggested methods are general in nature and, therefore, can be applied for all kinds of symmetric multi-layer products. In recent years the market of bakery products has been reshaped, that is a new sector has entered the market, namely the production of frozen pastry of various recipes. It should be noted that to date fillings for bakery products contain numerous water binding additives of plant and animal origin, which results in increasing the share of the bound water in a filling, which in turn decreases (in some cases rather significantly the cryoscopic temperature of a bakery product and, accordingly, reduces the time needed to freeze such a product. The existing schemes to calculate the freezing time do not take into account that this method leads to the increased consumption of energy needed to make such a product. The article presents the solution, which is the calculation of the freezing time of bakery products with filling considering the decreasing cryoscopic temperature of a filling of a bakery product, e. g. that of a bun. The inaccuracy of calculating the freezing time within the experiment comes to less then 8 %. The suggested methods are general in nature and, therefore, can

29 CFR 570.62 - Occupations involved in the operation of bakery machines (Order 11).

Science.gov (United States)

2010-07-01

... 29 Labor 3 2010-07-01 2010-07-01 false Occupations involved in the operation of bakery machines... Health or Well-Being § 570.62 Occupations involved in the operation of bakery machines (Order 11). Link... following occupations involved in the operation of power-driven bakery machines are particularly hazardous...

The Quality of the Manufactured Bread and Hygienic Conditions of Bakeries

Directory of Open Access Journals (Sweden)

M Malakootian, SH Dowlatshahi, M Malakootian

2005-04-01

Full Text Available In Iran and the countries of the Eastern Mediterranean Region, bread has always been considered as the staple food of choice. Because of having high quantities of minerals and vitamins in bread, the hygienic condition of its production is of prime importance. This cross-sectional study was conducted in 302 bakeries in Kerman city, Kerman Province, Iran, from April 2004 to March 2005. Variables such as burning and pasting rate, pH, soda addition, salt rate in various types of bread as well as hygienic conditions of bakeries were analyzed. The results showed that because of bread wastage owing to the addition of soda as well as the pasting and burning rate (17.46% and 10.84%, respectively, more than 30% of the manufactured bread were out of direct cycle of consumption. Half of the bakeries added soda as a leavening agent to breads. The amount of salt used per production of each loaf of local bread: Sangak, indirect heat, machinery Taftoon and oven Taftoon bakeries was 48.72%, 33.33%, 31.13% and 8.97%, respectively, which was more than the approved standards. Moreover, only 24.2% of Kerman's bakeries enjoyed suitable hygienic conditions. Aforementioned hinders must be considered as important signals to take immediate hygienic measures.

A Japanese media pilgrimage to a Tasmanian bakery

Directory of Open Access Journals (Sweden)

Craig Norris

2013-09-01

Full Text Available A small bakery in regional Tasmania, Australia, has been reimagined as a pop culture destination by Japanese tourists who claim it is the inspiration for a key location in the anime Kiki's Delivery Service. To understand how and why Japanese tourists have located this bakery in the imaginary world of Kiki, two processes are explored: the media pilgrimage, where fans bridge their ordinary reality and enter the special media world, and the media scaffold, where Kiki becomes a way to interpret the world around them.

Evaluation of the efficacy of four weak acids as antifungal preservatives in low-acid intermediate moisture model food systems.

Science.gov (United States)

Huang, Yang; Wilson, Mark; Chapman, Belinda; Hocking, Ailsa D

2010-02-01

The potential efficacy of four weak acids as preservatives in low-acid intermediate moisture foods was assessed using a glycerol based agar medium. The minimum inhibitory concentrations (MIC, % wt./wt.) of each acid was determined at two pH values (pH 5.0, pH 6.0) and two a(w) values (0.85, 0.90) for five food spoilage fungi, Eurotium herbariorum, Eurotium rubrum, Aspergillus niger, Aspergillus flavus and Penicillium roqueforti. Sorbic acid, a preservative commonly used to control fungal growth in low-acid intermediate moisture foods, was included as a reference. The MIC values of the four acids were lower at pH 5.0 than pH 6.0 at equivalent a(w) values, and lower at 0.85 a(w) than 0.90 a(w) at equivalent pH values. By comparison with the MIC values of sorbic acid, those of caprylic acid and dehydroacetic acid were generally lower, whereas those for caproic acid were generally higher. No general observation could be made in the case of capric acid. The antifungal activities of all five weak acids appeared related not only to the undissociated form, but also the dissociated form, of each acid.

Exposure to inhalable dust, wheat flour and alpha-amylase allergens in industrial and traditional bakeries.

Science.gov (United States)

Bulat, Petar; Myny, Katrien; Braeckman, Lutgart; van Sprundel, Marc; Kusters, Edouard; Doekes, Gert; Pössel, Kerstin; Droste, Jos; Vanhoorne, Michel

2004-01-01

This study was designed to characterize exposure to inhalable dust, wheat flour and alpha-amylase allergens in industrial and traditional bakeries. The study included 70 bakeries from the northern part of Belgium. Based on the degree of automation and a clear division of individual job tasks, four bakeries were identified as industrial and the remaining 66 were identified as traditional ones. Personal, as well as stationary, samples of inhalable dust were collected during full shift periods, usually 5-7 h. The portable pumps aspirated 2 l/min through Teflon personal dust samplers (Millipore, pore size 1.0 microm) mounted in PAS-6 sampling heads. In the collected samples the inhalable dust, wheat flour and alpha-amylase allergens were determined. Wheat flour allergens were measured using enzyme-linked immunosorbent assay inhibition and an antiwheat IgG4 serum pool. The alpha-amylase allergens were measured using a sandwich enzyme immunoassay with affinity-purified polyclonal rabbit IgG antibodies. In total, 440 samples (300 personal and 140 stationary) were processed. The highest inhalable dust exposure was observed in traditional bakeries among bread [geometric mean (GM) 2.10 mg/m3] and bread and pastry workers (GM 1.80 mg/m3). In industrial bakeries the highest dust exposure was measured in bread-producing workers (GM 1.06 mg/m3). Similar relations were observed for wheat flour and alpha-amylase allergens. Bread baking workers in traditional bakeries had the highest exposure to both allergens (wheat flour GM 22.33 microg/m(3), alpha-amylase GM 0.61 ng/m3). The exposure to wheat flour and alpha-amylase allergens in industrial bakeries was higher in bread baking workers (wheat flour GM 6.15 microg/m3, alpha-amylase GM 0.47 ng/m3) than in bread packing workers (wheat flour GM 2.79 microg/m3, alpha-amylase GM 0.15 ng/m3). The data presented suggest that, on average, exposure in the Belgium bakeries studied-industrial as well as traditional-is lower than or similar to

Studying the Environmental Health Status and Consumption of Baking Soda in Military and Urban Lavash Bakeries of Tehran in 2012

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H Rostami

2013-06-01

Full Text Available Background and purpose:Consumption of baking soda, as a primary material for preparation of bread dough, has been banned due to its health complications in Iran. So bread production in our country faced difficulties and one part of them is related to health issues which are bread production. Also, in some cases, baking soda is used in the bread production. This study was done to study the environmental health status and consumption of baking soda in the military and urban Lavash bakeries of Tehran in 2012. Materials and methods:This is a descriptive comparative study done on Lavash bread production of 14 military bakeries and 14 corresponding urban bakeries near them. PH in the samples was tested based on Institute of Standards and Industrial Research of Iran No. 2628. To check the status of environmental health and personal hygiene of bakeries, the check list of Cereal Research Center was used. Results:In terms of environmental health status,28.6% military bakeries and7.1% urban bakeries were at good level. In terms of personal hygiene, all bakeries were in the poor category. Also,42.9% of military Lavash bakeries and 14.3% of urban Lavash bakeries used baking soda in their bread production. Conclusion:Environment health and personal hygiene status in military bakeries are better than the urban bakeries however, hygiene status was not desirable in military bakeries. Also, baking soda consumption in military bakeries was more common than the urban bakeries. According to the results of this study, control of health status and avoiding baking soda consumption in the bakeries are necessary.

Gluten contamination in gluten-free bakery products: a risk for coeliac disease patients.

Science.gov (United States)

Farage, Priscila; de Medeiros Nóbrega, Yanna Karla; Pratesi, Riccardo; Gandolfi, Lenora; Assunção, Pedro; Zandonadi, Renata Puppin

2017-02-01

The present study aimed to assess the safety of gluten-free bakery products for consumption by coeliac patients. Design/setting In the current exploratory cross-sectional quantitative study, a total of 130 samples were collected from twenty-five bakeries in Brasilia (Brazil). For the quantification of gluten, an ELISA was used. The threshold of 20 ppm gluten was considered as the safe upper limit for gluten-free food, as proposed in the Codex Alimentarius. The results revealed a total of 21·5 % of contamination among the bakery products sampled. Sixty-four per cent of the bakeries sold at least one contaminated product in our sample. These findings represent a risk for coeliac patients since the ingestion of gluten traces may be sufficient to adversely impact on their health.

Prediction of bakery products nutritive value based on mathematical modeling of biochemical reactions

Directory of Open Access Journals (Sweden)

E. I. Ponomareva

2013-01-01

Full Text Available Researches are devoted to identifying changes in the chemical composition of whole-grain wheat bread during baking and to forecasting of food value of bakery products by mathematical modeling of biochemical transformations. The received model represents the invariant composition, considering speed of biochemical reactions at a batch of bakery products, and allowing conduct virtual experiments to develop new types of bread for various categories of the population, including athletes. The offered way of modeling of biochemical transformations at a stage of heat treatment allows to predict food value of bakery products, without spending funds for raw materials and large volume of experiment that will provide possibility of economy of material resources at a stage of development of new types of bakery products and possibility of production efficiency increase.

Enhancement of Biogas Production from Bakery Waste by Pseudomonas aeruginosa

OpenAIRE

S. Potivichayanon; T. Sungmon; W. Chaikongmao; S. Kamvanin

2011-01-01

Production of biogas from bakery waste was enhanced by additional bacterial cell. This study was divided into 2 steps. First step, grease waste from bakery industry-s grease trap was initially degraded by Pseudomonas aeruginosa. The concentration of byproduct, especially glycerol, was determined and found that glycerol concentration increased from 12.83% to 48.10%. Secondary step, 3 biodigesters were set up in 3 different substrates: non-degraded waste as substrate in fir...

Selection of Strategy Positioning and Formulation Strategies for Improving Business Performance of Bakery XYZ

OpenAIRE

Siregar, Yigal Allon; Toha, Mohamad

2012-01-01

Economic growth will increase competition among companies in industry, and it happen in Bandung area, with current growth in economic and tourism industry also influence competition level in culinary business in Bandung. Bakery XYZ, that already in Bandung since 1991 affected of the current competition in culinary business. Currently Bakery XYZ is facing decreasing sales volume due to increasing competitors. To improve its business performance, is required to analysis Bakery XYZ's business s...

Alternative control technology document for bakery oven emissions. Final report

Energy Technology Data Exchange (ETDEWEB)

Sanford, C.W.

1992-12-01

The document was produced in response to a request by the baking industry for Federal guidance to assist in providing a more uniform information base for State decision-making with regard to control of bakery oven emissions. The information in the document pertains to bakeries that produce yeast-leavened bread, rolls, buns, and similar products but not crackers, sweet goods, or baked foodstuffs that are not yeast leavened. Information on the baking processes, equipment, operating parameters, potential emissions from baking, and potential emission control options are presented. Catalytic and regenerative oxidation are identified as the most appropriate existing control technologies applicable to VOC emissions from bakery ovens. Cost analyses for catalytic and regenerative oxidation are included. A predictive formula for use in estimating oven emissions has been derived from source tests done in junction with the development of the document. Its use and applicability are described.

[Evaluation of antioxidant properties of enriched bakery products in experiment on laboratory animals].

Science.gov (United States)

Nilova, L P; Pilipenko, T V

2016-01-01

The purpose was to study the effect of enriched bakery products in the diet of rats on indicators of prooxidant-antioxidant system of blood serum. Experiment was carried out on male Wistar rats with initial weight 140-180 g. After a quarantine during the preparatory period rats for 14 days were accustomed to the partial (50%) replacement of the standard diet by bakery products with standard compound­ing. Then, 7 groups of rats were formed: the 1st group of rats (control group, n=10) continued to receive bakery products of a standard composition; groups with the 2nd on 7th (experimental, n=8 in everyone) received enriched bakery products: the 2nd group - with blueberry powder; the 3rd group - with mountain ash powder; the 4th group - with sea-buckthorn powder; the 5th group - with flour of a pine nut; the 6th group - with rice bran oil; the 7th group - with pumpkin oil. The intensity of free radical oxidation and antioxidant activity (by chemiluminescence method), activity of superoxide dismutase and level of secondary oxidation products reacted with thiobarbituric acid (by spectrophotometry) were monitored in rat blood serum. It has been shown that the use of bakery products with different compounding in the animal diet had different effects on indicators of prooxidant-antioxidant system of blood serum. Bakery products containing sea buckthorn pomace powder, flour of pine nut and rice bran oil reduced intensity of free radical oxidation in rat blood serum by 36.0, 24.6 and 18.8%, respectively. It is suggested that bakery products containing flour of pine nut products brake a free radical oxidation in rat blood serum in case of simultaneous content of natural antioxidants and melanoidins. The anthocyanins of powder from blueberry berries can render antioxidant effect and slow down formation of by-products of oxidation. No statistically significant change on indicators of prooxidant-antioxidant system of blood serum of rats treated with bakery products with rowan

Use of Microencapsulated Ingredients in Bakery Products: Technological and Nutritional Aspects - Chapter 15

NARCIS (Netherlands)

Vitaglione, P.; Troise, A.D.; Chiara De Prisco, A.; Mauriello, G.L.; Gokmen, V.; Fogliano, V.

2015-01-01

he quality of bakery products is driven by technological issues influencing sensory, safety, and nutritional features such as food aroma pattern, texture, color, chemical composition, toxicant formation, and shelf life. The use of encapsulated ingredients in bakery product formulation is a smart

THE EFFECT OF PROBIOTIC BACTERIAL CONCENTRATE "IMMUNOLAKT" ON BAKERY PRODUCTS QUALITY

Directory of Open Access Journals (Sweden)

E. V. Belokurova

2015-01-01

Full Text Available Nowadays the development of new food products is paid much attention in the food industry. These include also bakery products with lactic starter cultures which contain live microorganisms, vitamins of group B: B1, B2, B6, B12, B9, vitamins A, C, E, folic acid. In this article the technological aspects of the probiotic bacterial concentrate "Immunolakt" in the manufacture of bakery products were studied. The experimental product was developed on the basis of traditional technology taking into account the properties of the introduced additives to correct some technological parameters. The research resulted in the development of technology of bakery products with the introduction of probiotic bacterial concentrate "Immunolakt.". To develop the recipes of dough products probiotic bacterial concentrates "Immunolakt" at 20, 40, 60, 80 and 100% was used instead of a part of yeast in the recipe. Comparative studies of the microstructure of bakery products crumb with the addition of probiotic bacterial concentrate "Immunolakt" and the reference sample were carried out. The content of the probiotic bacterial concentrate of 40% and 60% promoted the formation of a more uniform pore structure and reduction in the number ruptures along their perimeter. Safety indicators of reference and test samples were determined. The number of bacteria of reference and experimental samples of bakery products are in the normal range. The number of mesophilic aerobic and facultative anaerobic bacteria in the test samples is less than in the reference one. Qualimetric evaluation of the quality of finished products was carried out. The developed products are of high organoleptic quality indexes, they are physically and chemically stable, with enhanced nutritional value. Products with the introduction of probiotic bacterial concentrate allow to expand the range of functional orientation bakery products. The use of probiotic bacterial concentrates allows to adjust the course of

The influence of gluten-free bakery products consumption on selected anthropometric parameters

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Martina Gažarová

2017-01-01

Full Text Available The aim of the study was to evaluate the effect of a short-term consumption (six weeks of gluten-free bakery products on the anthropometric parameters. The study group was composed of volunteers from the general population and consisted of 30 healthy adults. The amount of bakery product was determined as follows: women consumed 150 - 200 grams per day; men 200 - 250 grams per day. Anthropometric measurements were made by using InBody 720, we received data such as body weight, Body Mass Index (BMI and Waist-to-Hip Ratio (WHR, which we evaluated the presence of overweight and obesity in the monitored groups. We also observed visceral fat area (VFA. We found out that the 6-week consumption of gluten-free bread and bakery products showed a significant reduction in body weight and BMI (p <0.01, but also to a significant increase in VFA (p <0.05. By the impact of consumption we recorded the increase of body weight and BMI in 70% of participants (in 30% there was slight increase, decrease of WHR in 33% (increase in 43% and decrease of VFA in 43% (increase in 57%. For other participants, the values remained unchanged. Two months after the termination of the consumption of gluten-free products we found out the increase of body weight and BMI, WHR remained unchanged, however in the case of VFA showed significant increase of values. We can summarize that dietary habits play a crucial role in the development of overweight and obesity and the consumption of bread and bakery products can also affect it. However, the overall effect of bread and bakery consumption on the development of overweight depends on many factors, such as the composition of the bread and bakery products and the presence of gluten.

Conversion of bakery wastes to ethanol

Energy Technology Data Exchange (ETDEWEB)

Martin, J.E.

1984-10-04

The project had the following goals: (1) determine the actual yields of ethanol from the waste products of major bakeries in the Denver area by distillation in a laboratory bench scale distillation column; (2) determine the expected yields of ethanol from the major types of wastes produced by the large bakeries in the Denver area; (3) increase alcohol yields to the maximum possible by identifying any inhibitors and taking steps to remove them; (4) purify the distilled alcohol if necessary to remove any by-products distilled off with the alcohol. The production of alcohol from bakery wastes is feasible. The average yield of the bread type products is 19.8% by weight with yields ranging up to 25%. In other words, on the average, for every 1000 pounds of waste, 198 pounds or 30 gallons of alcohol would be produced. This estimate is conservative since a larger facility would tend to get a better yield (due to the difficulties of getting all the alcohol out of the small batches run). The major variable appeared to be the yeast. Fresh yeast should always be used. No yeast nutrients were tried in these experiments, since the yeast seemed to grow well. However, this could be an area of further investigation. It is possible that the yields could be kept consistently high by providing the yeast with nutrients. Finally, contamination of the alcohol with oils can be a problem, although not necessarily a very significant one. Methods do exist to remove the oil during the actual distillation, as well as, before distillation. Careful distillation also tends to lessen the problem. 7 references, 4 figures, 2 tables.

Fermentative Polyhydroxybutyrate Production from a Novel Feedstock Derived from Bakery Waste

Science.gov (United States)

Lam, Wan Chi; Han, Wei; Lau, Kin Yan; Lei, Ho Man; Lo, Kin Yu; Ng, Wai Yee; Melikoglu, Mehmet

2014-01-01

In this study, Halomonas boliviensis was cultivated on bakery waste hydrolysate and seawater in batch and fed-batch cultures for polyhydroxybutyrate (PHB) production. Results demonstrated that bakery waste hydrolysate and seawater could be efficiently utilized by Halomonas boliviensis while PHB contents between 10 and 30% (w/w) were obtained. Furthermore, three methods for bakery waste hydrolysis were investigated for feedstock preparation. These include: (1) use of crude enzyme extracts from Aspergillus awamori, (2) Aspergillus awamori solid mashes, and (3) commercial glucoamylase. In the first method, the resultant free amino nitrogen (FAN) concentration in hydrolysates was 150 and 250 mg L−1 after 20 hours at enzyme-to-solid ratios of 6.9 and 13.1 U g−1, respectively. In both cases, the final glucose concentration was around 130–150 g L−1. In the second method, the resultant FAN and glucose concentrations were 250 mg L−1 and 150 g L−1, respectively. In the third method, highest glucose and lowest FAN concentrations of 170–200 g L−1 and 100 mg L−1, respectively, were obtained in hydrolysates after only 5 hours. The present work has generated promising information contributing to the sustainable production of bioplastic using bakery waste hydrolysate. PMID:25136626

Fermentative Polyhydroxybutyrate Production from a Novel Feedstock Derived from Bakery Waste

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Daniel Pleissner

2014-01-01

Full Text Available In this study, Halomonas boliviensis was cultivated on bakery waste hydrolysate and seawater in batch and fed-batch cultures for polyhydroxybutyrate (PHB production. Results demonstrated that bakery waste hydrolysate and seawater could be efficiently utilized by Halomonas boliviensis while PHB contents between 10 and 30% (w/w were obtained. Furthermore, three methods for bakery waste hydrolysis were investigated for feedstock preparation. These include: (1 use of crude enzyme extracts from Aspergillus awamori, (2 Aspergillus awamori solid mashes, and (3 commercial glucoamylase. In the first method, the resultant free amino nitrogen (FAN concentration in hydrolysates was 150 and 250 mg L−1 after 20 hours at enzyme-to-solid ratios of 6.9 and 13.1 U g−1, respectively. In both cases, the final glucose concentration was around 130–150 g L−1. In the second method, the resultant FAN and glucose concentrations were 250 mg L−1 and 150 g L−1, respectively. In the third method, highest glucose and lowest FAN concentrations of 170–200 g L−1 and 100 mg L−1, respectively, were obtained in hydrolysates after only 5 hours. The present work has generated promising information contributing to the sustainable production of bioplastic using bakery waste hydrolysate.

Baking Performance of Phosphorylated Cross-Linked Resistant Starch in Low-Moisture Bakery Goods

Science.gov (United States)

Phosphorylated cross-linked resistant starch (RS) is a type 4 RS, which can be used for enhancing the benefits of dietary fiber. The baking performance of the RS was explored using wire-cut cookie baking and benchtop chemically-leavened cracker baking methods to produce low-moisture baked goods (coo...

Okara promoted acrylamide and carboxymethyl-lysine formation in bakery products.

Science.gov (United States)

Palermo, Mariantonella; Fiore, Alberto; Fogliano, Vincenzo

2012-10-10

Soybeans are widely used in bakery products because of their technological advantages and, recently, soybean-containing products have been marketed as functional foods thanks to several health benefits. Okara is a soybean-based ingredient obtained after elimination of the water-soluble component from ground soybeans. In this paper the effect of okara addition to bakery products on the formation of some potentially harmful Maillard reaction products was evaluated. Cookies obtained by replacing 15% of wheat flour with okara showed a visible browning increase and a more intense Maillard reaction development as shown by higher concentrations of 5-hydroxymethyl-2-furaldehyde (HMF) (+100%), acrylamide (+60%), and carboxymethyl-lysine (CML) (+400%) with respect to the control. This phenomenon could be related to the presence in okara of about 50% of insoluble dietary fiber: the fiber reduces water activity during cooking, thus promoting Maillard reaction. To confirm this hypothesis, cookies obtained by replacing 7% of wheat flour with three different types of dietary fiber (cellulose, chitosan, and pea fiber) were prepared: these experimental cookies showed higher Maillard reaction product concentration with respect to the control and, in particular, HMF and CML values were directly related to the fiber water-holding capacity (WHC). To extend the observation to the food market, a sampling of soybean-containing commercial bakery products was analyzed by comparing the concentrations of Maillard reaction products with those of similar bakery products without soy. Soybean-containing samples showed higher concentrations of acrylamide and CML than corresponding controls.

[Efficiency of application of the enriched bakery products in children nutrition].

Science.gov (United States)

Koryachkina, S Ya; Ladnova, O L; Lublinsky, S L; Kholodova, E N

2015-01-01

The results of the research devoted to an assessment of efficiency of application of the enriched bakery products in nutrition of school students have been presented. Composition and technology of the enriched bakery products have been developed. The influence of enrichers on the basis of proteins of whey, plasma of blood, hemoglobin, calcium and iodinated components and food fibers on the nutritive and energy value of bakery products has been defined. The consumption of 100 g of the enriched bakery products provides a significant amount of protein--12.5-23% of the recommended daily intake (RDI), to satisfy daily need of school students in calcium up to 13.4%, in iron--up to 20%, iodine--12.5% and food fibers--17.3%. When comparing blood hemoglobin content in school students after inclusion in a diet of the enriched bakery products, the lack of significant changes of this indicator in children with normal hemoglo- bin content has been determined that is the confirmation of safety of use of the products enriched with hem iron. At the same time, normalization of hemoglobin level in children (9.7%) with the initial threshold and lowered hemoglobin indicators is noted. The reliable increase in the content of hemoglobin in this group of children from 112 ± 3 to 131 ± 6 g/l was established (p ≤ 0.05). Positive dynamics of the content of iodine in urine at school students with initial deficiency of iodine under administration of the bread enriched with iodine has been defined. Ioduria indicators authentically increased from 88 ± 10 to 116 ± 9 mkg/l (p ≤ 0.05). Before diet correction in 53 from 59 children surveyed in the Stavropol region, a mild lack of iodine has been revealed (iodine levels less than 100 mkg/l urine), while after bread intake--only in 7 (11.9%) students.

Fatty acid analysis of Iranian junk food, dairy, and bakery products: Special attention to trans-fats

OpenAIRE

Nazari, Bahar; Asgary, Sedigheh; Azadbakht, Leila

2012-01-01

Background: Low attention to dairy product consumptions and high intake of junk foods and bakery products might be related to high prevalence of chronic diseases because of their fat content and fatty acid composition. Objective: In this study we investigated the kind and amount of fatty acid content in Iranian junk foods, dairy, and bakery products Materials and Methods: Some common brands of Iranian′s junk foods, dairy, and bakery products were chosen randomly from different supermarkets in...

Fatty acid analysis of Iranian junk food, dairy, and bakery products: Special attention to trans-fats

Directory of Open Access Journals (Sweden)

Bahar Nazari

2012-01-01

Full Text Available Background: Low attention to dairy product consumptions and high intake of junk foods and bakery products might be related to high prevalence of chronic diseases because of their fat content and fatty acid composition. Objective: In this study we investigated the kind and amount of fatty acid content in Iranian junk foods, dairy, and bakery products Materials and Methods: Some common brands of Iranian′s junk foods, dairy, and bakery products were chosen randomly from different supermarkets in Iran. The amount of 10 g sample was considered for fatty acid analysis by gas chromatography equipment with flam ionization detector. Results: In this study stearic acid (C18:0 and palmitic (C16:0 acid have the highest amount among other saturated fatty acids in all groups. In junk foods and bakery products, the most common trans-fatty acid (TFA is elaidic acid (C18:1 9t with ranging from 2.4% to 18.5% and in dairy products vaccinic acid (C18:1 11t has the high level of TFAs among others (2.1% to 11.5%. Conclusion: The amount of TFAs in Iranian junk foods and bakery products was in a high level.

Fatty acid analysis of Iranian junk food, dairy, and bakery products: Special attention to trans-fats.

Science.gov (United States)

Nazari, Bahar; Asgary, Sedigheh; Azadbakht, Leila

2012-10-01

Low attention to dairy product consumptions and high intake of junk foods and bakery products might be related to high prevalence of chronic diseases because of their fat content and fatty acid composition. In this study we investigated the kind and amount of fatty acid content in Iranian junk foods, dairy, and bakery products. Some common brands of Iranian's junk foods, dairy, and bakery products were chosen randomly from different supermarkets in Iran. The amount of 10 g sample was considered for fatty acid analysis by gas chromatography equipment with flam ionization detector. In this study stearic acid (C18:0) and palmitic (C16:0) acid have the highest amount among other saturated fatty acids in all groups. In junk foods and bakery products, the most common trans-fatty acid (TFA) is elaidic acid (C18:1 9t) with ranging from 2.4% to 18.5% and in dairy products vaccinic acid (C18:1 11t) has the high level of TFAs among others (2.1% to 11.5%). The amount of TFAs in Iranian junk foods and bakery products was in a high level.

Detection of relevant amounts of cow's milk protein in non-pre-packed bakery products sold as cow's milk-free.

Science.gov (United States)

Trendelenburg, V; Enzian, N; Bellach, J; Schnadt, S; Niggemann, B; Beyer, K

2015-05-01

Currently, there is no mandatory labelling of allergens for non-pre-packed foods in the EU. Therefore, consumers with food allergy rely on voluntary information provided by the staff. The aim of this study was to characterize allergic reactions to non-pre-packed foods and to investigate whether staff in bakery shops were able to give advice regarding a safe product choice. Questionnaires were sent to 200 parents of children with a food allergy. Staff of 50 bakery shops were interviewed regarding selling non-pre-packed foods to food-allergic customers. Bakery products being recommended as 'cow's milk-free' were bought, and cow's milk protein levels were measured using ELISA. A total of 104 of 200 questionnaires were returned. 25% of the children experienced an allergic reaction due to a non-pre-packed food from bakery shops and 20% from ice cream parlours. Sixty percent of the bakery staff reported serving food-allergic customers at least once a month, 24% once a week. Eighty four percent of the staff felt able to advise food-allergic consumers regarding a safe product choice. Seventy three 'cow's milk-free' products were sold in 44 bakery shops. Cow's milk could be detected in 43% of the bakery products, 21% contained >3 mg cow's milk protein per serving. Staff in bakery shops felt confident about advising customers with food allergy. However, cow's milk was detectable in almost half of bakery products being sold as 'cow's milk-free'. Every fifth product contained quantities of cow's milk exceeding an amount where approximately 10% of cow's milk-allergic children will show clinical relevant symptoms. © 2015 John Wiley & Sons A/S. Published by John Wiley & Sons Ltd.

Reducing dust and allergen exposure in bakeries

Directory of Open Access Journals (Sweden)

Howard J Mason

2017-12-01

Full Text Available Bakers have a continuing high incidence of occupational allergic asthma. In factory bakeries they are exposed not only to flour dust containing allergens, but also improvers whose ingredients enhance the strength and workability of the dough and its speed of rising. Improvers are flour-based but can contain added soya, fungal or bacterial enzymes that are also allergenic, as well as vegetable oil, calcium sulphate/silicate and organic esters. This study investigated the dustiness of the components used in factory bakeries and whether altering improver ingredients could reduce dust and allergen exposure. A standardised rotating drum test was employed on the individual components, as well as a representative improver and three practicable improver modifications by decreasing calcium sulphate, calcium silicate or increasing oil content. Levels of dust, the allergens wheat flour amylase inhibitor (WAAI and soya trypsin inhibitor (STI were measured in the generated inhalable, thoracic and respirable sized fractions. A “scooping and pouring” workplace simulation was also performed. Initial tests showed that dustiness of several wheat flours was relatively low, and even lower for soya flour, but increased in combination with some other improver components. All three improver modifications generally reduced levels of dust, STI and WAAI, but increasing oil content significantly decreased dust and STI in comparison to the standard improver and those improvers with reduced calcium silicate or sulphate. The simulation demonstrated that increased oil content reduced inhalable levels of gravimetric dust, STI and WAAI. Changing improver formulation, such as increasing oil content of flour by a small amount, may represent a simple, practical method of reducing bakery workers’ exposure to dust and allergens where improvers are used. It may be a useful adjunct to engineering control, changes to work practices and appropriate training in reducing the risk to

The Role of Promotion in Milling and Bakery Products Sales

Directory of Open Access Journals (Sweden)

Sergiu-Bogdan Constantin

2009-07-01

Full Text Available Irrespective of the avenue chosen for the retail of milling and bakery products, a key role in sales growth is the one played by promotion, information of the future customers as to the characteristics of the products, the execution and sale conditions. Such information process takes place by means of the promotional mix, consisting of a blend of advertising, sales promotion, public relations tools, trademarks, promotional events, and sales forces. The milling and baking industry uses, to certain extent, all the components of the promotional mix. Product promotion is central both to sales growth, as well as to educating, advising and informing consumers as to how they can select quality milling and bakery products.

Case Study - Propane Bakery Delivery Step Vans

Energy Technology Data Exchange (ETDEWEB)

Laughlin, M.; Burnham, A.

2016-04-01

A switch to propane from diesel by a major Midwest bakery fleet showed promising results, including a significant displacement of petroleum, a drop in greenhouse gases and a fuel cost savings of seven cents per mile, according to a study recently completed by the U.S. Department of Energy's Argonne National Laboratory for the Clean Cities program.

Inhibitory Properties of Lactic Acid Bacteria against Moulds Associated with Spoilage of Bakery Products

OpenAIRE

I. A. Adesina; A. O. Ojokoh; D. J. Arotupin

2017-01-01

Aim: To evaluate the potentiality of LAB strains isolated from different fermented products to inhibit moulds associated with spoilage of bakery products. Methodology: Lactic acid bacterial (LAB) strains obtained from fermented products (“burukutu”, “pito”, yoghurt, and “iru”) were screened for antifungal activity against moulds (Aspergillus flavus, Aspergillus fumigatus, Aspergillus repens and Penicillium sp.) isolated from spoilt bakery products. Inhibitory activities of the lactic acid...

Exposure-response relations of alpha-amylase sensitisation in British bakeries and flour mills

OpenAIRE

Nieuwenhuijsen, M. J.; Heederik, D.; Doekes, G.; Venables, K. M.; Newman, T

1999-01-01

OBJECTIVES: To describe the levels of exposure to fungal alpha-amylase in British bakeries and flour mills, and to describe the relation between exposure to alpha-amylase and sensitisation to fungal alpha- amylase. METHODS: 495 personal flour dust samples were taken in seven British bakeries and flour mills and analysed for alpha-amylase with an immunoassay. Workers at the sites were asked to fill out questionnaires on work related symptoms, smoking history, and work history, and they w...

Semicarbazide in Canadian bakery products.

Science.gov (United States)

Becalski, A; Lau, B P-Y; Lewis, D; Seaman, S

2006-02-01

Levels of semicarbazide were determined by liquid chromatography-tandem mass spectrometry using isotope dilution ((13)C(15)N(2)-semicarbazide) methodology, and they were measured, after hydrolysis in 0.125 M hydrochloric acid and derivatization with 2-nitrobenzaldehyde, as a sum of free and bound semicarbazide. Levels of semicarbazide in 11 bakery products, which were sampled at three time intervals from the same source, varied from not detected (product, at times more than tenfold, suggesting that the addition of azodicarbonamide to the same product is not standardized in many baking establishments.

Effect of processing and storage on the stability of flaxseed lignan added to bakery products.

Science.gov (United States)

Hyvärinen, Helena K; Pihlava, Juha-Matti; Hiidenhovi, Jaakko A; Hietaniemi, Veli; Korhonen, Hannu J T; Ryhänen, Eeva-Liisa

2006-01-11

The study focused on the effects of processing and storage on the stability of flaxseed-derived secoisolariciresinol diglucoside (SDG) added to various bakery products. The SDG concentration of doughs, baked rye breads, graham buns, and muffins was analyzed by high-performance liquid chromatography-diode array detection; the baked products were analyzed immediately after baking and upon storage at room temperature for 1 week and at -25 degrees C for 1 and 2 months, respectively. Added SDG was found to withstand normal baking temperatures in all bakery products. SDG also was a relatively stable compound during storage. Similarly, the content of SDG in flax buns containing fat-free flaxseed meal was unaffected by storage. We conclude that cereal-based bakery products can be supplemented with flaxseed-derived SDG.

Exposure levels and determinants of inhalable dust exposure in bakeries.

Science.gov (United States)

Burstyn, I; Teschke, K; Kennedy, S M

1997-12-01

The study's objectives were to measure full-shift exposure to inhalable dust in bakeries and define the determinants of full-shift exposure. Inhalable dust was measured gravimetrically. Ninety-six bakery workers, employed in seven different bakeries, participated in the study. Two side-by-side full-shift inhalable dust samples were obtained from each study participant on a single occasion. Samples were collected on 18 days selected at random. During the entire sampling period, bakers were observed and information on 14 different tasks was recorded at 15 min intervals. Other production characteristics were also recorded for each sampling day. These task and production variables were used in statistical modelling to identify significant predictors of exposure. The mean full-shift inhalable dust exposure was 8.2 mg/m3 (range: 0.1-110 mg/m3). A regression model explained 79% of the variability in exposure. The model indicated that tasks such as weighing, pouring and operating dough-brakers and reversible sheeters increased the exposure, while packing, catching and decorating decreased the exposure. Bread and bun production lines were associated with increased full-shift inhalable dust exposure, while cake production and substitution of dusting with the use of divider oil were associated with decreased exposure. Production tasks and characteristics are strong predictors of personal full-shift exposures to flour dust among bakers; these can be altered to reduce exposure levels.

Exposure to flour dust in South African supermarket bakeries: modeling of baseline measurements of an intervention study.

NARCIS (Netherlands)

Baatjies, R.; Meijster, T.; Lopata, A.; Sander, I.; Raulf-Heimsoth, M.; Heederik, D.; Jeebhay, M.

2010-01-01

INTRODUCTION: Exposure to flour dust has been reported as an important risk factor for allergic respiratory disease among bakery workers. A high prevalence of allergic sensitization and asthma was recently reported in South African supermarket bakeries. The aim of this study was to conduct a

Exposure to flour dust in South African supermarket bakeries: Modeling of baseline measurements of an intervention study

NARCIS (Netherlands)

Baatjies, R.; Meijster, T.; Lopata, A.; Sander, I.; Raulf-Heimsoth, M.; Heederik, D.; Jeebhay, M.

2010-01-01

Introduction: Exposure to flour dust has been reported as an important risk factor for allergic respiratory disease among bakery workers. A high prevalence of allergic sensitization and asthma was recently reported in South African supermarket bakeries. The aim of this study was to conduct a

Strategies to increase the stability of intermediate moisture foods towards Zygosaccharomyces rouxii: The effect of temperature, ethanol, pH and water activity, with or without the influence of organic acids

DEFF Research Database (Denmark)

Vermeulen, A.; Nielsen, Cecilie Lykke Marvig; Daelman, J.

2015-01-01

Intermediate moisture foods (IMF) are in general microbiologically stable products. However, due to health concerns consumer demands are increasingly forcing producers to lower the fat, sugar and preservatives content, which impede the stability of the IMF products. One of the strategies to count......Intermediate moisture foods (IMF) are in general microbiologically stable products. However, due to health concerns consumer demands are increasingly forcing producers to lower the fat, sugar and preservatives content, which impede the stability of the IMF products. One of the strategies......, acetic acid had only an additive effect to ethanol and aw at low pH, whereas sorbic acid had also an additive effect at the higher pH values. For incubation periods longer than 30 days the growth/no growth boundary remained stable but enlarged gradually between day 60 and 90, except for the lower...

Use of Ultrasonic Technology for Soil Moisture Measurement

Science.gov (United States)

Choi, J.; Metzl, R.; Aggarwal, M. D.; Belisle, W.; Coleman, T.

1997-01-01

In an effort to improve existing soil moisture measurement techniques or find new techniques using physics principles, a new technique is presented in this paper using ultrasonic techniques. It has been found that ultrasonic velocity changes as the moisture content changes. Preliminary values of velocities are 676.1 m/s in dry soil and 356.8 m/s in 100% moist soils. Intermediate values can be calibrated to give exact values for the moisture content in an unknown sample.

Parâmetros complementares para fixação de identidade e qualidade de produtos panificados Complementary parameters of requirements to fixing identity and quality of bakery products

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Mauricio Sergio Esteller

2005-12-01

Full Text Available É crescente o número de marcas e produtos panificados oferecidos ao mercado. Técnicas e aparelhagens recentes permitem uma melhor caracterização de produtos derivados do trigo. este trabalho propõe a reavaliação da legislação brasileira para esta categoria de alimento. Foram analisadas diferentes marcas de pães e torradas nos parâmetros de porosidade da massa, textura, cor, volume específico, densidade e umidade. Foram obtidos valores característicos para cada grupo de produtos, mostrando que é perfeitamente viável uma complementação na fixação da identidade e qualidade de produtos panificados.Brazilian bakery market is growing fast, offering new products and brands every time. Recent techniques and equipment allow better characterization of wheat products. This work considers a reevaluation of the Brazilian legislation for baked goods. Different kinds of bread and toast were evaluated in relation to crumb porosity, texture, color, specific volume, density and moisture. Characteristic values for each group of products were obtained, showing that a complementation of requirements for specific standardized bakery products is possible.

A diagnostic model for the detection of sensitization to wheat allergens was developed and validated in bakery workers

NARCIS (Netherlands)

Suarthana, Eva; Vergouwe, Yvonne; Moons, Karel G.; de Monchy, Jan; Grobbee, Diederick; Heederik, Dick; Meijer, Evert

Objectives: To develop and validate a prediction model to detect sensitization to wheat allergens in bakery workers. Study Design and Setting: The prediction model was developed in 867 Dutch bakery workers (development set, prevalence of sensitization 13%) and included questionnaire items (candidate

Effectiveness of methods for reducing acrylamide in bakery products.

Science.gov (United States)

Sadd, Peter A; Hamlet, Colin G; Liang, Li

2008-08-13

Pilot-scale bread, biscuit, and cracker doughs have been baked to assess how well recipe changes could reduce acrylamide in commercial bakery products. Removing ammonium-based raising agents was beneficial in biscuits. In doughs, long yeast fermentations were an effective way of reducing asparagine levels and hence acrylamide. At moderate fermentation times fructose levels increased, but the yeast later absorbed this, so the net effect on acrylamide was beneficial. Metal ions such as calcium reduced acrylamide when added as the carbonate or chloride. Hence, the fortification of flour with calcium carbonate, over and above its natural mineral content, has an additional benefit. However, some other possible methods of adding calcium to bakery doughs, for example, via the permitted preservative calcium propionate, were not beneficial. Amino acid addition to doughs gave modest reductions in acrylamide. Lowering the dough pH reduced acrylamide, but at the expense of higher levels of other process contaminants such as 3-monochloropropane-1,2-diol (3-MCPD).

THE ASSESSMENT OF MICROBIOLOGICAL INDOOR AIR QUALITY IN BAKERIES

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Elżbieta Wołejko

2016-05-01

Full Text Available The aim of this study was to assess microbiological indoor air quality of selected bakeries located in the region of Podlasie. The microbiological studies were conducted in autumn in 2014 in three selected bakeries. Microbiological air counts were measured by impaction using an air sampler MAS-100 NT. The microbiological air studies, comprised the determination of the total number of psychrophilic and mesophilic bacteria, namely indicator bacteria such as: bacteria of the species Pseudomonas fluorescens, mannitol-positive and mannitol-negative Staphylococc, the total number of bacteria from the Enterobacteriaceae family and fungi found in atmospheric air. The results of the study of indoor air polluted with the analyzed groups of microorganisms differed depending on the type of test air and the location of the manufacturing plant. In the plants, the concentration of mesophilic bacteria and mannitol–positive and mannitol-negative Staphylococcus exceeded the limit values of unpolluted air, according to the Polish Standard recommendations.

Measuring Effectiveness of Food Quality Management in the Bakery Sector

NARCIS (Netherlands)

Spiegel, van der M.; Luning, P.A.; Boer, de W.J.; Ziggers, G.W.; Jongen, W.M.F.

2006-01-01

Inappropriate management of food production operations cause several quality performance problems. Therefore, the actual contribution of food quality management to quality performance has to be revealed. This article investigates the effectiveness of food quality management in the bakery sector.

PENGOLAHAN MACAROON DI BAGIAN PASTRY AND BAKERY ASTON TROPICANA HOTEL BANDUNG

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Rian Andriani

2016-12-01

ABSTRACT World tourism can not be separated from the world of hospitality, because the hotel is an industry that plays an important role in the economic development of tourism, in the world of hospitality one of the departments that have an important role is the F & B Product, one Pastry And Bakery Section which serves a variety of desserts that are sweet , such as ice cream, pudding, cake, and the most attention is the Macaroon. Besides delicious macaroon, also has a soft texture, shape attractive, appetizing flavors, and resented by many people, but this macaroon using luxury materials or Exclusive therefore the writer take the title. In this study, conducted descriptive qualitative research method. And for the collection of data obtained through interviews, observation, literature study, and documentation. These results indicate that the processing macaroon section Pastry And Bakery Aston Tropicana Hotel Bandung is quite complicated because it is different from the processing of cake or cookies, such as using a basic material that is quite difficult to find because not all grocery store cake provide almond powder, in a way whisk meringue should steady pace, after resting in cetakpun must in order macaroon surface dried before being burned and the tools used must be used in order macaroon silpat not sticky when peeled.   Keywords: Hotel, Pastry, Bakery, Macaroon.

Subjective Risk Assessment and Perception in the Greek and English Bakery Industries

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Evangelos C. Alexopoulos

2009-01-01

Full Text Available Several factors influencing risk perception in the area of occupational health and safety are known, but there is still lack of a full understanding of the ways in which people characterize risk. This study aimed to provide an insight of employee risk assessment and perception in the bakery industry. 87 British and 64 Greek employees in two comparable bakery companies were asked to estimate and evaluate hazards at their workplace. The participants' judgments of 12 hazards—according to 7 risk aspects—were collected and analyzed. Subjective assessment on important occupational hazards included handling heavy loads, repetitiveness, high temperatures, high rate of work, stressful deadlines, and noise. Although limited in the population involved, our findings revealed strong cross-national differences in employee risk perception of specific groups of hazards in the bakery industry. Additional interviews revealed evidence that Greek employees' risk perception depends mostly on work experience while British employees were aware of risks due to company health and safety policy, recognizing that safety is the responsibility of both the management and the worker. Cross-national (cultural factors that influence workforce risk perception and attitudes towards safety have to be taken into account by technical experts and policy makers in the designing of prevention strategies and risk communication.

Foodborne hepatitis A outbreak associated with bakery products in northern Germany, 2012.

Science.gov (United States)

Harries, M; Monazahian, M; Wenzel, J; Jilg, W; Weber, M; Ehlers, J; Dreesman, J; Mertens, E

2014-12-18

In October 2012, a hepatitis A (HA) outbreak with 83 laboratory-confirmed cases occurred in Lower Saxony. We defined primary outbreak cases as people with laboratory-confirmed HA and symptom onset between 8 October and 12 November 2012, residing in or visiting the affected districts. Secondary outbreak cases were persons with symptom onset after 12 November 2012 and close contact with primary cases. We identified 77 primary and six secondary cases. We enrolled 50 primary cases and 52 controls matched for age and sex, and found that 82% of cases and 60% of controls had consumed products from a particular bakery (OR=3.09; 95% CI: 1.15–8.68). Cases were more likely to have eaten sweet pastries (OR=5.74; 95% CI: 1.46–22.42). Viral isolates from five selected cases and three positively tested surfaces in the bakery had identical nucleotide sequences. One additional identical isolate derived from a salesperson of the bakery suffering from a chronic disease that required immunosuppressive treatment. Epidemiological and laboratory findings suggested that the salesperson contaminated products while packing and selling. Future risk assessment should determine whether food handlers with chronic diseases under immunosuppressive treatment could be more at risk of contaminating food and might benefit from HAV immunisation.

Subjective Risk Assessment and Perception in the Greek and English Bakery Industries

International Nuclear Information System (INIS)

Alexopoulos, E.C.; Kavadi, Z.; Bakoyannis, G.; Papantonopoulos, S.

2010-01-01

Several factors influencing risk perception in the area of occupational health and safety are known, but there is still lack of a full understanding of the ways in which people characterize risk. This study aimed to provide an insight of employee risk assessment and perception in the bakery industry. 87 British and 64 Greek employees in two comparable bakery companies were asked to estimate and evaluate hazards at their workplace. The participants judgments of 12 hazards according to 7 risk aspects were collected and analyzed. Subjective assessment on important occupational hazards included handling heavy loads, repetitiveness, high temperatures, high rate of work, stressful deadlines, and noise. Although limited in the population involved, our findings revealed strong cross-national differences in employee risk perception of specific groups of hazards in the bakery industry. Additional interviews revealed evidence that Greek employees risk perception depends mostly on work experience while British employees were aware of risks due to company health and safety policy, recognizing that safety is the responsibility of both the management and the worker. Cross-national (cultural) factors that influence workforce risk perception and attitudes towards safety have to be taken into account by technical experts and policy makers in the designing of prevention strategies and risk communication.

Use of Edible Laminate Layers in Intermediate Moisture Food Rations to Inhibit Moisture Migration

Science.gov (United States)

2016-04-29

Strike Ration and Meal, Ready-to- Eat (MRE), moisture migration from one part of a component (e.g., sandwich filling) to another (e.g., bread...to improve sensory qualities in commercial products. For example, edible films are currently used in frozen pizza, in microwave dinners , in ready...to- eat ice cream novelties, and as a replacement for seaweed in sushi. 2  These edible barriers are not directly applicable to military uses, so

Performance Marketing Model through Acculturation Innovation and Market Orientation in the Bakery Industry

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Sutarlan SULISTIYANI

2017-04-01

Full Text Available Small and Medium Enterprises (SMEs have their own superiority in which they pervade not only in terms of human resources, but also in their role in national economic development. The aim of this study is to develop acculturation innovation and competing superiority for increasing the marketing development of the bakery business actors in Central Java. This study’s sample consists of 161 respondents who are bakery business owners from Central Java. By using the purposive sampling technique, several criteria were considered for the SMEs representatives from the bakery industry sample, such as the SMEs must be certified at Disperindag, have at least one employee, and invest at least IDR 1.000.000,- . The analyzing method that is used in this study is SEM. The result of the study shows the market orientation with specific dimensions, such as gaining information about the customers’ needs, competitors’ powers, and functions’ coordination affected competitors’ superiority, and acculturation innovation. While it comes to some dimensions such as changes in culture-based products, culture-based price’ changing, culture-based packaging, and production processes, competing superiority is affected.

2012: no trans fatty acids in Spanish bakery products.

Science.gov (United States)

Ansorena, Diana; Echarte, Andrea; Ollé, Rebeca; Astiasarán, Iciar

2013-05-01

Trans fatty acids (TFA) are strongly correlated with an increased risk of cardiovascular and other chronic diseases. Current dietary recommendations exclude bakery products from frequent consumption basically due to their traditionally high content of TFA. The aim of this work was to analyse the lipid profile of different bakery products currently commercialised in Spain and with a conventionally high fat and TFA content. Premium and store brands for each product were included in the study. No significant amounts of TFA were found in any of the analysed products, regardless the brand. TFA content ranged between 0.17 g and 0.22 g/100 g product (mean=0.19 g/100 g product). Expressed on percentage of fatty acids, the maximum value was 0.87 g/100 g fatty acids and the mean value was 0.68%. These data are significantly lower than those observed in previously published papers for these types of products, and highlighted the importance of updating food composition databases in order to accurately estimate the real and current intake of TFA. Copyright © 2012 Elsevier Ltd. All rights reserved.

Analysis of bakery products by laser-induced breakdown spectroscopy.

Science.gov (United States)

Bilge, Gonca; Boyacı, İsmail Hakkı; Eseller, Kemal Efe; Tamer, Uğur; Çakır, Serhat

2015-08-15

In this study, we focused on the detection of Na in bakery products by using laser-induced breakdown spectroscopy (LIBS) as a quick and simple method. LIBS experiments were performed to examine the Na at 589 nm to quantify NaCl. A series of standard bread sample pellets containing various concentrations of NaCl (0.025-3.5%) were used to construct the calibration curves and to determine the detection limits of the measurements. Calibration graphs were drawn to indicate functions of NaCl and Na concentrations, which showed good linearity in the range of 0.025-3.5% NaCl and 0.01-1.4% Na concentrations with correlation coefficients (R(2)) values greater than 0.98 and 0.96. The obtained detection limits for NaCl and Na were 175 and 69 ppm, respectively. Performed experimental studies showed that LIBS is a convenient method for commercial bakery products to quantify NaCl concentrations as a rapid and in situ technique. Copyright © 2015 Elsevier Ltd. All rights reserved.

Saturated and trans fatty acids content in unpackaged traditional bakery products in Santa Fe city, Argentina: nutrition labeling relevance.

Science.gov (United States)

Negro, Emilse; González, Marcela Aída; Bernal, Claudio Adrián; Williner, María Rosa

2017-08-01

Studies have reported the relationship between the excessive intake of saturated fatty acids (SFA) and trans fatty acids (t-FA) and an increased risk of cardiovascular disease. Since 2006, the MERCOSUR countries require that the mandatory nutrition labeling should include information not only about the content of SFA but also about the content of t-FA. This does not apply to fractionated products at the point of retail, such as bakery products. This paper aimed to determine the total fat content and the fatty acid profile in unpackaged traditional bakery products (breads, biscuits and pastries) in Santa Fe, Argentina. Except for French bread, the contribution of t-FA and SFA to the total FA consumption from baked products was high. On the other hand, due to the high variability detected in the FA composition of bakery products between bakeries, it would be necessary to implement regulations making nutrition labeling mandatory in these products.

Improving the Approaches to Organization of Strategic Process at Enterprises of the Bakery Industry Branch of Ukraine

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Zavertany Denys V.

2018-03-01

Full Text Available Today, both the production and the non-production organizations cannot function efficiently without defining the mission and values that explain why they are in the business, what products they produce, and what consumer market they target. Therefore, it becomes relevant to research the definitions of of the strategic process for the enterprises of bakery industry branch of Ukraine to ensure their sustainable development in the context of globalization and the development of market economy. The purpose of the research is to improve the approaches to organization of strategic process at the enterprises of bakery industry branch of Ukraine. The study was based on the use of such approaches and methods: dialectical, systemic, causal method, theoretical generalization and comparison. The types of strategic process which can be applied by the enterprises of bakery industry branch of Ukraine have been defined. A stable relationship between the external and the internal environments of the strategic process, with the allocation of the functioning elements for each of them, has been determined. It is proved that close interaction of both external and internal environment plays a key role in the formation of organizational design of a bakery enterprise.

Evaluation of the risk of fungal spoilage when substituting sucrose with commercial purified Stevia glycosides in sweetened bakery products.

Science.gov (United States)

Rodríguez, Alicia; Magan, Naresh; Medina, Angel

2016-08-16

The objectives of this study were to compare the effect of different Stevia-based sugar substitutes (S1-S3), sucrose alone and a mixture of sucrose+S1 on: (a) humectant properties, (b) relative colonisation rates of sponge cake slices at 0.90 aw by strains of Aspergillus flavus, Eurotium amstelodami, Fusarium graminearum and Penicillium verrucosum at 20 and 25°C and (c) shelf-life periods in days prior to visible growth. Results showed that sucrose, S1 commercial sugar substitute and the mixture of sucrose+S1 in water solutions were able to reach water activity levels similar to those of glycerol and glucose mixtures. The S2 and S3 commercial sugar substitutes were unable to reduce aw levels significantly. At 25°C, colonisation of sponge cake slices by E. amstelodami, A. flavus and P. verrucosum occurred in all the treatments. Growth of F. graminearum only occurred on sponge cake slices containing S2 and S3 Stevia-based products at both temperatures. The best control of growth (30days) was achieved in cake slices modified with sucrose or S1 Stevia treatments inoculated with A. flavus and in the sucrose treatment for E. amstelodami at 20°C. F. graminearum growth was completely inhibited when sucrose alone, S1 or sucrose+S1 treatments were used at both temperatures. This study suggests that, as part of a hurdle technology approach, replacing sucrose with low calorie sugar substitutes based on Stevia glycosides needs to be done with care. This is because different products may have variable humectant properties and bulking agents which may shorten the potential shelf-life of intermediate moisture bakery products. Copyright © 2016 Elsevier B.V. All rights reserved.

A correctness proof of the bakery protocol in $ mu $CRL

NARCIS (Netherlands)

J.F. Groote (Jan Friso); H.P. Korver

1994-01-01

textabstractA specification of a bakery protocol is given in $mu$CRL. We provide a simple correctness criterion for the protocol. Then the protocol is proven correct using a proof system that has been developed for $mu$CRL. The proof primarily consists of algebraic manipulations based on

Shelf-life modeling of bakery products by using oxidation indices.

Science.gov (United States)

Calligaris, Sonia; Manzocco, Lara; Kravina, Giuditta; Nicoli, Maria Cristina

2007-03-07

The aim of this work was to develop a shelf-life prediction model of lipid-containing bakery products. To this purpose (i) the temperature dependence of the oxidation rate of bakery products was modeled, taking into account the changes in lipid physical state; (ii) the acceptance limits were assessed by sensory analysis; and (iii) the relationship between chemical oxidation index and acceptance limit was evaluated. Results highlight that the peroxide number, the changes of which are linearly related to consumer acceptability, is a representative index of the quality depletion of biscuits during their shelf life. In addition, the evolution of peroxides can be predicted by a modified Arrhenius equation accounting for the changes in the physical state of biscuit fat. Knowledge of the relationship between peroxides and sensory acceptability together with the temperature dependence of peroxide formation allows a mathematical model to be set up to simply and quickly calculate the shelf life of biscuits.

Comparing the Heat Stress Index of HSI and WBGT in BakeryWorkplaces in Hamadan

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S. Mahdavi

2006-10-01

Full Text Available Background and aims   Thermal stress is one of the important issues of physical stress in workplaces. Bakery workers that are one of widely population that under occupation heat stress. In this study, heat stress indexes consist of HSI and WBGT in worker positions in total of 88  bakeries in Hamadan city was assessed.   Methods   In this study 88 bakery workplace was considered. Measuring of air variables to obtain  of HSI and WBGTheat stress indices was performed by axial fan anemometer, WBGTmeter and  hygrometer made in CASELLA CompanyIn this study 88 bakery workplace was considered.   Measuring of air variables to obtain of HSI and WBGTheat stress indices was performed by axial fan anemometer, WBGTmeter and hygrometer made in CASELLACompany.   Results   Results showed that the average HSI index (214.2 ± 43.7 % and the average work experience were (28.57±1.97 C. Analyzing of results showed that Pearson's correlation of coefficient between HSI and WBGT was equal to 0.509. Depending of HSI to air velocity was considerable (r = -0.811 that was not expected.   Conclusion   Values of HSI index had a wide scatter in variances in study fields comparing of  WBGTindex that had a minimal scatter, whereas those are measuring of variables and computing of indexes were same workplaces. Finally, although both heat indexes showed exceeded values form criteria, but calibration between HSI and WBGT in this study, showed that, the HSI index  had any weakness.    

A Correctness Proof of the Bakery Protocol in μCRL

NARCIS (Netherlands)

Groote, J.F.; Korver, H.

1992-01-01

A specification of the bakery protocol is given in μCRL. We provide a simple correctness criterion for the protocol. Then the protocol is proven correct using a proof system that has been developed for μCRL. The proof primarily consists of algebraic manipulations based on specifications of

Oat raw materials and bakery products - amino acid composition and celiac immunoreactivity.

Science.gov (United States)

Mickowska, Barbara; Litwinek, Dorota; Gambuś, Halina

2016-01-01

The aim of this study was to compare the biochemical and immunochemical properties of avenins in some special oat raw materials and additionally the possibility of using them as a raw material for the gluten-free bakery products. The compared oat raw materials were - oat flakes, commercial oat flours (including gluten-free oat flour) and residual oat flour, which is by-product of β-glucan preparation. Biochemical characteristic included amino acid compositions and SDS-PAGE profiles of extracted avenins. The immunochemical reactivity with polyclonal anti-gluten and monoclonal anti-gliadin antibodies was evaluated qualitatively and quantitatively by immunoblotting and ELISA methods. Additionally, experimental bakery products made of examined raw materials were assessed according to their suitability for the celiac patients' diet. The highest protein content was measured in the β-glucan preparation "Betaven" and gluten-free oat flour. Proteins of all materials are rich in glutamic and aspartic acid, leucine and arginine. Proportions of amino acids in avenins extracted from most of oat raw materials are similar, excluding gluten-free oat flour, which has a very low avenin content and proportions of individual amino acids are different. The SDS-PAGE protein pattern consisted of proteins with molecular weight of about 25-35 kDa. Polyclonal anti-gluten anti-body recognized all protein fractions of molecular weight higher than 20 kDa. Quantitative ELISA analysis shows that the majority of samples has a gliadin-like protein content within the range of 80-260 mg/kg, excluding gluten-free flours and corresponding bakery products. Altogether, β-glucan preparation has extremely high level of gliadin-like proteins. In the examined oat raw materials and foods the contents of immunoreactive amino acid sequences exceeded the limit of 20 mg/kg (considered as gluten-free) except for gluten-free flours (oat and  the prepared mixture) and the bakery products based on gluten

Nutritional and sensory challenges of gluten-free bakery products: a review.

Science.gov (United States)

Stantiall, Sophie E; Serventi, Luca

2018-06-01

There is a growing need for gluten-free bakery products. Currently, gluten-free bakery products deliver lower protein, fibre and mineral content and elevated glycaemic index (GI) than gluten-containing foods. Only a mixture of rice and buckwheat flour or a low addition of either egg white or whey protein, has shown potential for the improvement of both nutrition and sensory qualities. To increase the fibre content, isolated cereal fibre and soluble fibre isolates have been incorporated into gluten-free formulations with some sensory success. Studies have shown that the GI of modern gluten-free products is no longer a major concern with the improvement of ingredient formulations and processing methods. The currently low mineral content can be increased with the use of mineral-rich ingredients such as amaranth, buckwheat or flaxseed flour. Nonetheless, consumers still show a preference to refined, low fibre breads over wholegrain fibre-rich bread.

COST BUDGETING WITH THE ROMANIAN BAKERY UNITS

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RĂSCOLEAN ILIE

2017-11-01

Full Text Available A primary objective of management accounting is the possibility to estimate the total costs of a product or service works, which determines the development and implementation of specific managerial accounting systems that in addition to quantifying the immediate results aimed at achieving objectives such as customer orientation, labor productivity growth, the improvement of economic entities’ performance, establishing optimal outlets and prices and abandoning production-manufacture products that generate losses. Based on the progress of the investigations undertaken in the literature, the authors article demonstrates the need for achieving cost budgeting in the context of economic entities from the milling and bakeries industry, as mean of management control - by the example of S.C. AVANTI SRL Lupeni. The research in the field has led to the conduct of the study are awaited, being capable of demonstrating the viability of the management accounting organization at economic entities in the milling and bakery industry from Romania, in order to increase their performances. The results obtained by applying the costs budgeting allowed a rigorous cost control, which ultimately leads to an increase in the performance of the economic entity under study, as well as to the economic entities in the field that will apply the costs budgeting. At the end, the authors conclude regarding the importance of extending the framework for successfully implementing cost budgeting in the context of economic entities across the country.

Stability and bioaccessibility of anthocyanins in bakery products enriched with anthocyanins.

Science.gov (United States)

Karakaya, Sibel; Simsek, Sebnem; Eker, Alper Tolga; Pineda-Vadillo, Carlos; Dupont, Didier; Perez, Beatriz; Viadel, Blanca; Sanz-Buenhombre, Marisa; Rodriguez, Alberto Guadarrama; Kertész, Zsófia; Hegyi, Adrienn; Bordoni, Alessandra; El, Sedef Nehir

2016-08-10

Anthocyanins, water soluble polyphenols, have been associated with several beneficial health effects. The aim of this study was to determine how the baking process and food matrix affect anthocyanin stability and bioaccessibility in bakery products in order to develop functional foods. Three well known regularly consumed bakery products (buns, breadsticks and biscuits) were enriched with anthocyanin (AC) isolated from grape skin alone or in combination with docosahexaenoic acid (AC + DHA) to reveal knowledge on AC as active ingredients in real food systems rather than pure compounds. Anthocyanin amounts added to the formulations of buns, breadsticks and biscuits were 34 mg per 100 g, 40 mg per 100 g and 37 mg per 100 g, respectively. The effect of processing, storage and the food matrix on AC stability and bioaccessibility was investigated. In addition, the sensory properties of bakery products were evaluated. Breadsticks enriched with AC and AC + DHA received the lowest scores in the pre-screening sensory test. Therefore breadsticks were excluded from further analysis. AC retentions, which were monitored by determination of malvidin 3-O-glucoside, in the bun and biscuit after baking were 95.9% (13.6 mg per 100 g) and 98.6% (15.2 mg per 100 g), respectively. Biscuits and buns enriched only with AC showed significantly higher anthocyanin bioaccessibilities (57.26% and 57.30%, respectively) than the same ones enriched with AC + DHA. AC stability in enriched products stored for 21 days was significantly lower than in products stored for 7 days (p products.

THE USE OF PSEUDO-CEREALS FLOURS IN BAKERY / UTILISATION DE FARINES DES PSEUDO-CEREALES DANS LA BOULANGERIE

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ROMULUS MARIAN BURLUC

2012-06-01

Full Text Available Nowadays, a special attention should be given to the nutritional properties of foods. In the bakery industry there is a tendency to develop innovative range of bakery products by using the therapeutic role of cereals that are not used at their true potential (buckwheat, millet, rice, oats. Among bioactive components present in the pseudocereal flours, flavones group is highlighted, in particular rutine, the most important ramnoglicosid with multiple beneficial effects on health. The aims of this study were the obtention of different bakery products (bread, biscuits from raw materials with high therapeutic potential (fiber, antioxidant capacity, minerals, the optimization of process parameters and recipes, and the characterization of finished products in terms of sensory and physico-chemical properties. The results confirm that the use of unusual raw materials for the Romanian market led to obtaining high quality finished products with special therapeutic features.

Influence of Artisan Bakery- or Laboratory-Propagated Sourdoughs on the Diversity of Lactic Acid Bacterium and Yeast Microbiotas

OpenAIRE

Minervini, Fabio; Lattanzi, Anna; De Angelis, Maria; Di Cagno, Raffaella; Gobbetti, Marco

2012-01-01

Seven mature type I sourdoughs were comparatively back-slopped (80 days) at artisan bakery and laboratory levels under constant technology parameters. The cell density of presumptive lactic acid bacteria and related biochemical features were not affected by the environment of propagation. On the contrary, the number of yeasts markedly decreased from artisan bakery to laboratory propagation. During late laboratory propagation, denaturing gradient gel electrophoresis (DGGE) showed that the DNA ...

A review on polyols: new frontiers for health-based bakery products.

Science.gov (United States)

Ghosh, Soma; Sudha, M L

2012-05-01

Polyols or sugar alcohols, a group of reduced calorie sweeteners, are the natural and nutritive sweeteners. These are neither sugars nor alcohols; rather they are a group of low-digestible carbohydrates which can be used instead of sucrose. They occur naturally in foods and come from plant products such as fruit and berries. They are used in food as sweeteners and bulking agents. Polyols have slightly reduced sweetness and caloric values compared to sucrose. Polyols available as either in solid crystalline form or syrups are emerging as a sugar replacer as well as a sugar substitute. Low sugar or low calorie is a top ranked market trend for bakery sector. Polyols offer the baker a versatile range of ingredients to boost the available portfolio of products. They would provide the functional benefits to bakery goods when the sugars used are replaced with polyols. This review focuses on some recent studies carried out on sucrose replacement with polyols in baked products.

Determinants of wheat antigen and fungal alpha-amylase exposure in bakeries.

Science.gov (United States)

Burstyn, I; Teschke, K; Bartlett, K; Kennedy, S M

1998-05-01

The study's objectives were to measure flour antigen exposure in bakeries and define the determinants of exposure. Ninety-six bakery workers, employed in seven different bakeries, participated in the study. Two side-by-side full-shift inhalable dust samples were obtained from each study participant on a single occasion. The flour antigen exposure was measured as wheat antigen and fungal alpha-amylase content of the water-soluble fraction of inhalable dust, assayed via enzyme-linked immunosorbent assays. During the entire sampling period bakers were observed and information on 14 different tasks was recorded at 15-minute intervals. Other production characteristics were also recorded for each sampling day and used in statistical modeling to identify significant predictors of exposure. The mean alpha-amylase antigen exposure was 22.0 ng/m3 (ranging from below the limit of detection of 0.1 ng/m3 to 307.1 ng/m3) and the mean wheat antigen exposure was 109 micrograms/m3 (ranging from below the limit of detection of 1 microgram/m3 to 1018 micrograms/m3). Regression models that explained 74% of variability in wheat antigen and alpha-amylase antigen exposures were constructed. The models indicated that tasks such as weighing, pouring, and operating dough-brakers increased flour antigen exposure, while packing and decorating resulted in lower exposures. Croissant, puff-pastry, and bread/bun production lines were associated with increased exposure, while cake production and substitution of dusting with the use of divider oil were associated with decreased exposure. Exposure levels can be reduced by the automation of forming tasks, alteration of tasks requiring pouring of flour, and changes to the types of products manufactured.

Diversity and Stability of Lactic Acid Bacteria in Rye Sourdoughs of Four Bakeries with Different Propagation Parameters.

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Ene Viiard

Full Text Available We identified the lactic acid bacteria within rye sourdoughs and starters from four bakeries with different propagation parameters and tracked their dynamics for between 5-28 months after renewal. Evaluation of bacterial communities was performed using plating, denaturing gradient gel electrophoresis, and pyrosequencing of 16S rRNA gene amplicons. Lactobacillus amylovorus and Lactobacillus frumenti or Lactobacillus helveticus, Lactobacillus pontis and Lactobacillus panis prevailed in sourdoughs propagated at higher temperature, while ambient temperature combined with a short fermentation cycle selected for Lactobacillus sanfranciscensis, Lactobacillus pontis, and Lactobacillus zymae or Lactobacillus helveticus, Lactobacillus pontis and Lactobacillus zymae. The ratio of species in bakeries employing room-temperature propagation displayed a seasonal dependence. Introduction of different and controlled propagation parameters at one bakery (higher fermentation temperature, reduced inoculum size, and extended fermentation time resulted in stabilization of the microbial community with an increased proportion of L. helveticus and L. pontis. Despite these new propagation parameters no new species were detected.

Reducing salt in bread: a quasi-experimental feasibility study in a bakery in Lima, Peru.

Science.gov (United States)

Saavedra-Garcia, Lorena; Sosa-Zevallos, Vanessa; Diez-Canseco, Francisco; Miranda, J Jaime; Bernabe-Ortiz, Antonio

2016-04-01

To explore salt content in bread and to evaluate the feasibility of reducing salt contained in 'pan francés' bread. The study had two phases. Phase 1, an exploratory phase, involved the estimation of salt contained in bread as well as a triangle taste test to establish the amount of salt to be reduced in 'pan francés' bread without detection by consumers. In Phase 2, a quasi-experimental, pre-post intervention study assessed the effects of the introduction of low-salt bread on bakery sales. A municipal bakery in Miraflores, Lima, Peru. Sixty-five clients of the bakery in Phase 1 of the study; sales to usual costumers in Phase 2. On average, there was 1·25 g of salt per 100 g of bread. Sixty-five consumers were enrolled in the triangle taste test: fifty-four (83·1 %) females, mean age 58·9 (sd 13·7) years. Based on taste, bread samples prepared with salt reductions of 10 % (P=0·82) and 20 % (P=0·37) were not discernible from regular bread. The introduction of bread with 20 % of salt reduction, which contained 1 g of salt per 100 g of bread, did not change sales of 'pan francés' (P=0·70) or other types of bread (P=0·36). Results were consistent when using different statistical techniques. The introduction of bread with a 20 % reduction in salt is feasible without affecting taste or bakery sales. Results suggest that these interventions are easily implementable, with the potential to contribute to larger sodium reduction strategies impacting the population's cardiovascular health.

Occupational exposure to indoor air pollution among bakery workers in Ethiopia; A comparison of electric and biomass cookstoves.

Science.gov (United States)

Downward, George S; van der Zwaag, Hugo P; Simons, Leon; Meliefste, Kees; Tefera, Yifokire; Carreon, J Rosales; Vermeulen, Roel; Smit, Lidwien A M

2018-02-01

The indoor air pollution (IAP) produced by the domestic combustion of solid fuels is responsible for up to 4 million deaths annually, especially among low and middle income countries. Occupational exposure within the food preparation industries of these nations remains underexplored. We investigated occupational exposure to the IAP produced during the commercial production of injera, a staple of the Ethiopian diet, from bakeries in Addis Ababa, Ethiopia. Measurements of PM 2.5 , black carbon (via the proxy measure PM 2.5 absorbance) and CO were collected from 30 bakeries and their employees for an average of 4-h per working day. Measurements were compared between bakeries using biomass and electric cookstoves. Further, the respiratory health data of 35 bakery employees were collected by interview-based questionnaire. Personal exposure to PM2.5 from biomass cookstoves was double that of electric cookstoves (430 μg/m3 vs. 216 μg/m3), black carbon exposure was four times higher among biomass users (67 × 10-5m-1 vs. 15 × 10-5m-1), and CO exposure was twenty times higher among biomass users (22 ppm vs. 1 ppm). Mixed effect models indicated that the number of stoves in use and additional solid fuel usage (e.g. coffee brewing) also contributed to exposure levels. These findings indicate that the use of biomass powered cookstoves during commercial injera production significantly contributes to IAP and self-reported respiratory symptoms. As injera is the staple foodstuff of Ethiopia, a widespread conversion to electric cookstoves is likely to have a significant impact. However, as high levels of IAP were also observed within the electric bakeries, further identification of pollution sources is required. Copyright © 2017 Elsevier Ltd. All rights reserved.

Continuous data assimilation for downscaling large-footprint soil moisture retrievals

KAUST Repository

Altaf, Muhammad; Jana, Raghavendra Belur; Hoteit, Ibrahim; McCabe, Matthew

2016-01-01

on coarse scale observations. Application of this approach is likely in generating fine and intermediate resolution soil moisture fields conditioned on the radiometerbased, coarse resolution products from remote sensing satellites.

Valorisation of mixed bakery waste in non-sterilized fermentation for L-lactic acid production by an evolved Thermoanaerobacterium sp. strain.

Science.gov (United States)

Yang, Xiaofeng; Zhu, Muzi; Huang, Xiongliang; Lin, Carol Sze Ki; Wang, Jufang; Li, Shuang

2015-12-01

In this study, an advanced biorefinery technology that uses mixed bakery waste has been developed to produce l-lactic acid using an adaptively evolved Thermoanaerobacterium aotearoense LA1002-G40 in a non-sterilized system. Under these conditions, mixed bakery waste was directly hydrolysed by Aspergillus awamori and Aspergillus oryzae, resulting in a nutrient-rich hydrolysate containing 83.6g/L glucose, 9.5 g/L fructose and 612 mg/L free amino nitrogen. T. aotearoense LA1002-G40 was evaluated and then adaptively evolved to grow in this nutrient-rich hydrolysate. Using a 5-L fermenter, the overall lactic acid production from mixed bakery waste was 0.18 g/g with a titer, productivity and yield of 78.5 g/L, 1.63 g/L/h and 0.85 g/g, respectively. This is an innovative procedure involving a complete bioconversion process for l-lactic acid produced from mixed bakery waste under non-sterilized conditions. The proposed process could be potentially applied to turn food waste into l-lactic acid in an economically feasible way. Copyright © 2015 Elsevier Ltd. All rights reserved.

Designing a Score-Based Method for the Evaluation of the Nutritional Quality of the Gluten-Free Bakery Products and their Gluten-Containing Counterparts.

Science.gov (United States)

Morreale, Federico; Angelino, Donato; Pellegrini, Nicoletta

2018-04-25

Gluten-free (GF) products are consumed both by individuals with celiac disease and by an increasing number of people with no specific medical needs. Although the technological quality of GF products has been recently improved, their nutritional quality is still scarcely addressed. Moreover, the few published studies report conflicting results, mostly because the information from product nutrition facts is the only considered factor. The aim of the present study was to develop a score-based method for the nutritional evaluation of 134 packaged Italian GF bakery products and to compare it with that of 162 matched gluten-containing (GC) food items. The score included the information from the nutrition facts and the presence/absence of some nutritionally relevant components in the ingredients list. Results indicated an overall low nutritional quality of the considered GF bakery products. Additionally, with the sole exception of GF bread substitutes, there was no difference in nutritional quality between GF and equivalent GC bakery products. Future research and development of GF bakery products may take advantage of this scoring method, as it may represent an easy approach to evaluate their nutritional quality. The present findings do not justify the consumption of packaged GF bakery products by people without any specific medical needs.

Use of a MS-electronic nose for prediction of early fungal spoilage of bakery products.

Science.gov (United States)

Marín, S; Vinaixa, M; Brezmes, J; Llobet, E; Vilanova, X; Correig, X; Ramos, A J; Sanchis, V

2007-02-28

A MS-based electronic nose was used to detect fungal spoilage (measured as ergosterol concentration) in samples of bakery products. Bakery products were inoculated with different Eurotium, Aspergillus and Penicillium species, incubated in sealed vials and their headspace sampled after 2, 4 and 7 days. Once the headspace was sampled, ergosterol content was determined in each sample. Different electronic nose signals were recorded depending on incubation time. Both the e-nose signals and ergosterol levels were used to build models for prediction of ergosterol content using e-nose measurements. Accuracy on prediction of those models was between 87 and 96%, except for samples inoculated with Penicillium corylophilum where the best predictions only reached 46%.

MANAGERIAL ACCOUNTING AND ENVIRONMENTAL PERFORMANCE OF BAKERY COMPANIES

Directory of Open Access Journals (Sweden)

Marian TAICU

2012-09-01

Full Text Available The complexity of the economic life, the economic and financial crisis and the social and environmental problems determine the increase in the role of information provided by managerial accounting in decision-making. The efficient management of any economic unit is based on the existence of a well structured information system, according to managers’ information needs, the main component of such system being accounting. The article aims at clarifying certain aspects concerning the role of managerial accounting in the correct assessment and in managing performance in bakery companies.

Evaluation of halal assurance system (HAS) implementation on bakery products processing in small and medium enterprises (case study in X Bakery Batu, East Java)

Science.gov (United States)

Perdani, C. G.; Chasanah, N. U.; Sucipto

2018-03-01

Small and Medium Enterprises (SMEs) have an important role to catch opportunities in the global halal market. To achieve halal standards, bakery SMEs need to implement Halal Assurance System (HAS). The objective of this research was to evaluate HAS applied by SMEs in bakery product processing. Evaluation was conducted by audit method in accordance to Indonesian Halal Assurance System (a guideline regarding the Fulfillment of Criteria of Halal Assurance System in Processing Industry – namely HAS 23101). The result of the evaluation shows that 44% of HAS criteria have been met. Halal team is the key of HAS management, therefore the team needs to be institutionally established. Halal policy need to be documented and announced to the public. Regular training will improve understanding and awareness of the importance of HAS responsibilities among stakeholders. With regard to bread ingredients, 85% products hold halal certificate from MUI (Indonesian Ulema Council). Halal Control Point (HCP) of production process can be derived from contamination of haram (not permitted by Islamic Law) and najis (dirty according to Islamic Law) in term of material, equipment, and packaging process. It requires top management commitment and cooperation of a good halal team to implement a sustainable halal system.

Effect of sugar addition on glass transition temperatures of cassava starch with low to intermediate moisture contents.

Science.gov (United States)

Figueroa, Yetzury; Guevara, Marvilan; Pérez, Adriana; Cova, Aura; Sandoval, Aleida J; Müller, Alejandro J

2016-08-01

This work studies how sucrose (S) addition modifies the thermal properties of cassava starch (CS). Neat CS and CS-S blends with 4, 6 and 8% sugar contents (CS-S-4%, CS-S-6% and CS-S-8%) were prepared and analyzed by differential scanning calorimetry (DSC) and dynamic mechanical thermal analysis (DMTA), in a wide range of moisture levels (2-20%). In equilibrated samples with moisture contents lower than 10%, twoendothermic steps were observed during first DSC heating scans and two corresponding relaxation maxima in tan δ were detected by DMTA. The first transition, detected at around 45-55°C by both DSC and DMTA, is frequently found in starchy foods, while the second observed at higher temperatures is associated to the glass transition temperature of the blends. At higher moisture contents, only one thermal transition was observed. Samples analyzed immediately after cooling from the melt (i.e., after erasing their thermal history), exhibited a single glass transition temperature, regardless of their moisture content. Addition of sugar promotes water plasticization of CS only at high moisture contents. In the low moisture content range, anti-plasticization was observed for both neat and sugar-added CS samples. Addition of sugar decreases the moisture content needed to achieve the maximum value of the glass transition temperature before plasticization starts. The results of this work may be valuable for the study of texture establishment in low moisture content extruded food products. Copyright © 2016 Elsevier Ltd. All rights reserved.

Analisis Peramalan Penjualan USAha Ardyla Bakery di Muara Bulian

OpenAIRE

Muryati, Muryati

2017-01-01

The role of forecasting was very important for a company to run their business economy, especially to planning their production. The forecasting method used was expected to assist companies in determining the level of production in accordance with consumer demand in the future. The aim of this research was to know the sales forecasting of Ardila Bakery in Muara Bulian and to choose the correct forecasting method for sales forecasting in the future so it can become a reference to make a market...

Trans Fatty Acids in Bakery Products from 14 European Countries: The TRANSFAIR Study

NARCIS (Netherlands)

Erp van - Baart, M.-A.; Couet, C.; Cuadrado, C.; Kafatos, A.; Stanley, J.; Poppel, G. van

1998-01-01

The fatty acid composition of bakery products from 14 European countries was analyzed with particular emphasis ontransfatty acids. The proportion oftransfatty acids in cookies and biscuits ranged from <1 to 28%.Transfatty acids content in sweet pastry ranged from practically 0 to 33%. Croissants and

Early detection of fungal growth in bakery products by use of an electronic nose based on mass spectrometry.

Science.gov (United States)

Vinaixa, Maria; Marín, Sonia; Brezmes, Jesús; Llobet, Eduard; Vilanova, Xavier; Correig, Xavier; Ramos, Antonio; Sanchis, Vicent

2004-10-06

This paper presents the design, optimization, and evaluation of a mass spectrometry-based electronic nose (MS e-nose) for early detection of unwanted fungal growth in bakery products. Seven fungal species (Aspergillus flavus, Aspergillus niger, Eurotium amstelodami, Eurotium herbariorum, Eurotium rubrum, Eurotium repens, and Penicillium corylophillum) were isolated from bakery products and used for the study. Two sampling headspace techniques were tested: static headspace (SH) and solid-phase microextraction (SPME). Cross-validated models based on principal component analysis (PCA), coupled to discriminant function analysis (DFA) and fuzzy ARTMAP, were used as data treatment. When attempting to discriminate between inoculated and blank control vials or between genera or species of in vitro growing cultures, sampling based on SPME showed better results than those based on static headspace. The SPME-MS-based e-nose was able to predict fungal growth with 88% success after 24 h of inoculation and 98% success after 48 h when changes were monitored in the headspace of fungal cultures growing on bakery product analogues. Prediction of the right fungal genus reached 78% and 88% after 24 and 96 h, respectively.

In vitro calcium availability in bakery products fortified with tuna bone powder as a natural calcium source.

Science.gov (United States)

Nemati, Mahnaz; Kamilah, Hanisah; Huda, Nurul; Ariffin, Fazilah

2015-08-01

Avoidance of dairy products due to lactose intolerance can lead to insufficiency of calcium (Ca) in the body. In an approach to address this problem, tuna bone powder (TBP) was formulated as a calcium supplement to fortify bakery products. In a study, TBP recovered by alkaline treatment contained 38.16 g/100 g of calcium and 23.31 g/100 g of phosphorus. The ratio of Ca:P that was close to 2:1 was hence comparable to that in human bones. The availability of calcium in TBP was 53.93%, which was significantly higher than most calcium salts, tricalcium phosphate (TCP) being the exception. In vitro availability of calcium in TBP-fortified cookies or TCP-fortified cookies were comparable at 38.9% and 39.5%, respectively. These values were higher than the readings from TBP-fortified bread (36.7%) or TCP-fortified bread (37.4%). Sensory evaluation of bakery products containing TBP or TCP elicited comparable scores for the two additives from test panels. Hence, TBP could be used in the production of high calcium bakery products that would enjoy consumer acceptance.

Extent of moisture and mould damage in structures of public buildings

Directory of Open Access Journals (Sweden)

Petri J. Annila

2017-06-01

Full Text Available The study concentrated on the extent of moisture and mould damage in different structures in 25 public buildings in Finland. Users of all the buildings had health symptoms suspected to be the result of moisture and mould damage, which is why moisture performance assessments had been performed. The assessment reports on each building were available as research material. The reports indicated that the examined buildings suffered from multiple moisture and mould problems in several different structures. On average, however, a relatively small proportion of the total number of structures had suffered damage. On the basis of the research material, damage was most extensive in walls in soil contact (16.3% and base floor structures (12.5%. The lowest damage rates were found in partition walls (2.4%, external walls (2.6% and intermediate floors (2.5%. The results of the study underline the importance of thorough moisture performance assessments to ensure that all point-sized moisture and mould damage is detected.

Temporal and spatial variabilities in the surface moisture content of a fine-grained beach

Science.gov (United States)

Namikas, S. L.; Edwards, B. L.; Bitton, M. C. A.; Booth, J. L.; Zhu, Y.

2010-01-01

This study examined spatial and temporal variations in the surface moisture content of a fine-grained beach at Padre Island, Texas, USA. Surface moisture measurements were collected on a 27 × 24 m grid that extended from the dune toe to the upper foreshore. The grid was surveyed at 2 to 4 h intervals for two tidal cycles, generating 17 maps of the spatial distribution of surface moisture. Simultaneous measurements of air temperature and humidity, wind speed and direction, tidal elevation, and water table elevation were used to interpret observed changes in surface moisture. It was found that the spatial distribution of surface moisture was broadly characterized by a cross-shore gradient of high to low content moving landward from the swash zone. The distribution of surface moisture was conceptualized in terms of three zones: saturated (> 25%), intermediate or transitional (5-25%), and dry (< 5%). The position of the saturated zone corresponded to the uppermost swash zone and therefore shifted in accordance with tidal elevation. Moisture contents in the intermediate and dry zones were primarily related to variation in water table depth (which was in turn controlled by tidal elevation) and to a lesser extent by evaporation. Signals associated with atmospheric processes such as evaporation were muted by the minimal degree of variation in atmospheric parameters experienced during most of the study period, but were apparent for the last few hours. The observed spatial and temporal variations in moisture content correspond reasonably well with observations of key controlling processes, but more work is needed to fully characterize this process suite.

Straightforward analytical method to determine opium alkaloids in poppy seeds and bakery products

NARCIS (Netherlands)

Lopez Sanchez, Patricia; Pereboom-de Fauw, Diana P.K.H.; Mulder, Patrick P.J.; Spanjer, Martien; Stoppelaar, de Joyce; Mol, Hans G.J.; Nijs, de Monique

2018-01-01

A straightforward method to determine the content of six opium alkaloids (morphine, codeine, thebaine, noscapine, papaverine and narceine) in poppy seeds and bakery products was developed and validated down to a limit of quantification (LOQ) of 0.1 mg/kg. The method was based on extraction with

The Role of Promotion in Milling and Bakery Products Sales

OpenAIRE

Sergiu-Bogdan Constantin

2009-01-01

Irrespective of the avenue chosen for the retail of milling and bakery products, a key role in sales growth is the one played by promotion, information of the future customers as to the characteristics of the products, the execution and sale conditions. Such information process takes place by means of the promotional mix, consisting of a blend of advertising, sales promotion, public relations tools, trademarks, promotional events, and sales forces. The milling and baking industry uses, to cer...

Analysis and Evaluation of Cooking Parameters for Sweet Bakery Products

OpenAIRE

Giuseppe Vignali; Andrea Volpi

2013-01-01

Cooking process is essential for the preparation of sweet bakery products, such as Panettone, a typical Italian seasonal dessert. This study is aimed at evaluating the features of the finished product leaving the oven chamber using the Design of Experiments technique. Four features of the product like “water activity”, “humidity”, “pH” and “sensorial judge” have been explained as functions of independent variables: recipe of the dough, affecting the dough strength and cooking process paramete...

Low moisture availability inhibits the enhancing effect of increased soil temperature on net photosynthesis of white birch (Betula papyrifera) seedlings grown under ambient and elevated carbon dioxide concentrations.

Science.gov (United States)

Ambebe, Titus F; Dang, Qing-Lai

2009-11-01

White birch (Betula papyrifera Marsh.) seedlings were grown under two carbon dioxide concentrations (ambient: 360 micromol mol(-1) and elevated: 720 micromol mol(-1)), three soil temperatures (5, 15 and 25 degrees C initially, increased to 7, 17 and 27 degrees C, respectively, 1 month later) and three moisture regimes (low: 30-40%; intermediate: 45-55% and high: 60-70% field water capacity) in greenhouses. In situ gas exchange and chlorophyll fluorescence were measured after 2 months of treatments. Net photosynthetic rate (A(n)) of seedlings grown under the intermediate and high moisture regimes increased from low to intermediate T(soil) and then decreased to high T(soil). There were no significant differences between the low and high T(soil), with the exception that A(n) was significantly higher under high than low T(soil) at the high moisture regime. No significant T(soil) effect on A(n) was observed at the low moisture regime. The intermediate T(soil) increased stomatal conductance (g(s)) only at intermediate and high but not at low moisture regime, whereas there were no significant differences between the low and high T(soil) treatments. Furthermore, the difference in g(s) between the intermediate and high T(soil) at high moisture regime was not statistically significant. The low moisture regime significantly reduced the internal to ambient CO2 concentration ratio at all T(soil). There were no significant individual or interactive effects of treatment on maximum carboxylation rate of Rubisco, light-saturated electron transport rate, triose phosphate utilization or potential photochemical efficiency of photosystem II. The results of this study suggest that soil moisture condition should be taken into account when predicting the responses of white birch to soil warming.

Yield and organoleptic characteristics of Suya (an intermediate ...

African Journals Online (AJOL)

High cost of choice meat used in suya production makes the product an exclusive meat for the rich. In order to make suya (an intermediate moisture meat) available and affordable to the common man thereby increasing their animal protein intake, this experiment therefore become imperative. Meat from the ...

Exposure of bakery and pastry apprentices to airborne flour dust using PM2.5 and PM10 personal samplers

Directory of Open Access Journals (Sweden)

Paris Christophe

2007-11-01

Full Text Available Abstract Background This study describes exposure levels of bakery and pastry apprentices to flour dust, a known risk factor of occupational asthma. Methods Questionnaires on work activity were completed by 286 students. Among them, 34 performed a series of two personal exposure measurements using a PM2.5 and PM10 personal sampler during a complete work shift, one during a cold ("winter" period, and the other during a hot ("summer" period. Results Bakery apprentices experience greater average PM2.5 and PM10 exposures than pastry apprentices (p 10 values among bakers = 1.10 mg.m-3 [standard deviation: 0.83] than in summer (0.63 mg.m-3 [0.36]. While complying with current European occupational limit values, these exposures exceed the ACGIH recommendations set to prevent sensitization to flour dust (0.5 mg.m-3. Over half the facilities had no ventilation system. Conclusion Young bakery apprentices incur substantial exposure to known airways allergens, a situation that might elicit early induction of airways inflammation.

Exposure of bakery and pastry apprentices to airborne flour dust using PM2.5 and PM10 personal samplers.

Science.gov (United States)

Mounier-Geyssant, Estelle; Barthélemy, Jean-François; Mouchot, Lory; Paris, Christophe; Zmirou-Navier, Denis

2007-11-01

This study describes exposure levels of bakery and pastry apprentices to flour dust, a known risk factor of occupational asthma. Questionnaires on work activity were completed by 286 students. Among them, 34 performed a series of two personal exposure measurements using a PM2.5 and PM10 personal sampler during a complete work shift, one during a cold ("winter") period, and the other during a hot ("summer") period. Bakery apprentices experience greater average PM2.5 and PM10 exposures than pastry apprentices (p < 0.006). Exposure values for both particulate fractions are greater in winter (average PM10 values among bakers = 1.10 mg.m-3 [standard deviation: 0.83]) than in summer (0.63 mg.m-3 [0.36]). While complying with current European occupational limit values, these exposures exceed the ACGIH recommendations set to prevent sensitization to flour dust (0.5 mg.m-3). Over half the facilities had no ventilation system. Young bakery apprentices incur substantial exposure to known airways allergens, a situation that might elicit early induction of airways inflammation.

Determination of optimum values for maximizing the profit in bread production: Daily bakery Sdn Bhd

Science.gov (United States)

Muda, Nora; Sim, Raymond

2015-02-01

An integer programming problem is a mathematical optimization or feasibility program in which some or all of the variables are restricted to be integers. In many settings the term refers to integer linear programming (ILP), in which the objective function and the constraints (other than the integer constraints) are linear. An ILP has many applications in industrial production, including job-shop modelling. A possible objective is to maximize the total production, without exceeding the available resources. In some cases, this can be expressed in terms of a linear program, but variables must be constrained to be integer. It concerned with the optimization of a linear function while satisfying a set of linear equality and inequality constraints and restrictions. It has been used to solve optimization problem in many industries area such as banking, nutrition, agriculture, and bakery and so on. The main purpose of this study is to formulate the best combination of all ingredients in producing different type of bread in Daily Bakery in order to gain maximum profit. This study also focuses on the sensitivity analysis due to changing of the profit and the cost of each ingredient. The optimum result obtained from QM software is RM 65,377.29 per day. This study will be benefited for Daily Bakery and also other similar industries. By formulating a combination of all ingredients make up, they can easily know their total profit in producing bread everyday.

Consumption of bakery products, sweetened soft drinks and yogurt among children aged 6-7 years: association with nutrient intake and overall diet quality.

Science.gov (United States)

Rodríguez-Artalejo, Fernando; García, Esther López; Gorgojo, Lydia; Garcés, Carmen; Royo, Miguel Angel; Martín Moreno, José María; Benavente, Mercedes; Macías, Alfonso; De Oya, Manuel

2003-03-01

The present study tests the hypothesis that higher consumption of bakery products, sweetened soft drinks and yogurt is associated with higher intake of energy, saturated fats, sugars and worse overall diet quality among Spanish children. This is a cross-sectional study covering 1112 children aged 6.0-7.0 years in four Spanish cities. Nutrient and food intake were obtained through a food-frequency questionnaire, and overall diet quality calculated using the healthy-eating index (HEI) developed by Kennedy et al. (1995). Standardized methods were used to measure anthropometric variables. Associations of interest were summarized as the difference in nutrient and food consumption between the value of the fifth and the first quintile of consumption (dq) of bakery products, sweetened soft drinks or yogurt, adjusted for energy intake and BMI. Bakery products, sweetened soft drinks and yogurt supplied 15.5, 1.0 and 5.6 % energy intake respectively. Higher consumption of these three foods was associated with greater energy intake (Pbakery products was associated with the proportion of energy derived from intake of total carbohydrates (dq 4.5 %, Pbakery products, sweetened soft drinks and yogurt were usually very small. We conclude that the impact of the consumption of bakery products, sweetened soft drinks and yogurt on the quality of the diet of Spanish children is only modest, although it may contribute to aggravating certain unhealthy characteristics of their diet, particularly excess energy, saturated fats and sugars. Therefore, consumption of bakery products and sweetened soft drinks should be moderated, and priority given to consumption of low-fat, low-sugar yogurt.

A meta-analysis of the response of soil moisture to experimental warming

International Nuclear Information System (INIS)

Xu, Wenfang; Yuan, Wenping; Dong, Wenjie; Xia, Jiangzhou; Liu, Dan; Chen, Yang

2013-01-01

Soil moisture is an important variable for regulating carbon, water and energy cycles of terrestrial ecosystems. However, numerous inconsistent conclusions have been reported regarding the responses of soil moisture to warming. In this study, we conducted a meta-analysis for examination of the response of soil moisture to experimental warming across global warming sites including several ecosystem types. The results showed that soil moisture decreased in response to warming treatments when compared with control treatments in most ecosystem types. The largest reduction of soil moisture was observed in forests, while intermediate reductions were observed in grassland and cropland, and they were both larger than the reductions observed in shrubland and tundra ecosystems. Increases (or no change) in soil moisture also occurred in some ecosystems. Taken together, these results showed a trend of soil drying in most ecosystems, which may have exerted profound impacts on a variety of terrestrial ecosystem processes as well as feedbacks to the climate system. (letter)

Examination of packaging materials in bakery products : a validated method for detection and quantification

NARCIS (Netherlands)

Raamsdonk, van L.W.D.; Pinckaers, V.G.Z.; Vliege, J.J.M.; Egmond, van H.J.

2012-01-01

Methods for the detection and quantification of packaging materials are necessary for the control of the prohibition of these materials according to Regulation (EC)767/2009. A method has been developed and validated at RIKILT for bakery products, including sweet bread and raisin bread. This choice

Growth and phycocyanin synthesis in the heterotrophic microalga Galdieria sulphuraria on substrates made of food waste from restaurants and bakeries

DEFF Research Database (Denmark)

Sloth, Jenni K; Jensen, Henriette Casper; Pleissner, Daniel

2017-01-01

Galdieria sulphuraria 074G (Rhodophyta) was grown heterotrophically in defined medium and on amylolytic and proteolytic hydrolysed food waste from restaurants and bakeries. Substrate uptake, growth, and phycocyanin content were quantified in the cultures. The alga utilised carbohydrates and amino...... in quantities resulting in glucose concentrations of 10 and 50 g L−1 for bakery and restaurant waste, respectively. Still, G. sulphuraria 074G grew and produced phycocyanin efficiently on food waste under adequate conditions and may potentially be utilised for synthesise of high-valuable products from food...

Effectiveness of interventions to reduce flour dust exposures in supermarket bakeries in South Africa.

Science.gov (United States)

Baatjies, Roslynn; Meijster, Tim; Heederik, Dick; Sander, Ingrid; Jeebhay, Mohamed F

2014-12-01

A recent study of supermarket bakery workers in South Africa demonstrated that 25% of workers were sensitised to flour allergens and 13% had baker's asthma. Evidence on exposure reduction strategies using specifically designed interventions aimed at reducing the risk of baker's asthma is scarce. The aim of this study was to evaluate the effectiveness of different control measures to reduce airborne flour dust exposure using a randomised design. A group-randomised study design was used to assign 30 bakeries of a large supermarket chain store to two intervention groups and a control group, of which 15 bakeries were studied. Full-shift environmental personal samples were used to characterise exposure to flour dust and wheat and rye allergens levels pre-intervention (n=176) and post-intervention (n=208). The overall intervention effect revealed a 50% decrease in mean flour dust, wheat and rye allergen exposure. The reduction in exposure was highest for managers (67%) and bakers (47%), and lowest for counterhands (23%). For bakers, the greatest reduction in flour dust was associated with control measures such as the use of the mixer lid (67%), divider oil (63%) or focused training (54%). However, the greatest reduction (80%) was observed when using a combination of all control measures. A specially designed intervention strategy reduced both flour dust and allergen levels. Best results were observed when combining both engineering controls and training. Further studies will investigate the long-term health impact of these interventions on reducing the disease burden among this group of bakers. Published by the BMJ Publishing Group Limited. For permission to use (where not already granted under a licence) please go to http://group.bmj.com/group/rights-licensing/permissions.

Baking soda and salt in bakeries of Mehrdasht (Najafabad), Isfahan, Iran: a survey on a typical rural population in a developing country.

Science.gov (United States)

Rezaiimofrad, M; Rangraz Jeddi, F; Azarbad, Z

2013-03-01

Bread is a valuable source of proteins, minerals and calories. Baking soda prevents the absorption and digestion of bread and more salt used in production of bread also causes different diseases. This study was conducted to determine the amount of soda and salt in bakeries. Cross-sectional descriptive study was carried out on 50 bakeries district during 2009. 400 samples were collected in four steps randomly. The standard PH baking soda in bread and salt less than 2 g/100 g was considered as the reference. The PH less than 6.2 was seen in 91.5% of samples and analyzed by random effect analysis. In 64.5% of samples, the amount of salt was more than the standard. The amount of baking soda used in the bakeries was not high; bakers either had no enough knowledge about the amount of salt or had more other reasons. Drastic measures are recommended.

Impingement drying for preparing dried apple pomace flour and its fortification in bakery and meat products.

Science.gov (United States)

Jung, Jooyeoun; Cavender, George; Zhao, Yanyun

2015-09-01

This study aimed to evaluate impingement drying (ID) as a rapid drying method to dry wet apple pomace (WAP) and to investigate the fortification of dried apple pomace flour (APF) or WAP in bakery and meat products. ID at ~110 °C reduced the moisture content of apple pomace from 80 % (wet basis) to 4.5 % within 3 h, compared with 24 h to 2.2 % using 40 °C forced-air drying and ~60 h to 2.3 % using freeze drying. Furthermore, ID enhanced the extractable phenolic compounds, allowing for a 58 % increase in total phenolic content (TPC) compared with wet pomace, a 110 % and 83 % higher than TPC in forced-air dried and freeze dried samples, respectively. The 15-20 % APF-fortified cookies were found to be ~44-59 % softer, ~30 % more chewy, and ~14 % moister than those of the control. WAP-fortified meat products had significantly higher dietary fiber content (0.7-1.8 % vs. 0.1-0.2 % in control) and radical scavenging activity than that of the control. These results suggest that impingement drying is a fast and effective method for preparing dried APF with highly retained bioactive compounds, and apple pomace fortified products maintained or even had improved quality.

Prevalence of Intestinal Parasites in Bakery Workers in Khorramabad, Lorestan Iran

Directory of Open Access Journals (Sweden)

M Kheirandish

2011-09-01

Full Text Available Background: Food contamination may occur through production, processing, distribution and prepara­tion. In Iran especially in Khorramabad, 33° 29' 16" North, 48° 21' 21" East, due to kind of nutrition, cul­ture and economic status of people, bread is a part of the main meal and the consumption of bread is high. In this study, the bakery workers were studied for determining of intestinal parasites prevalence.Methods: The study was carried out during September to November 2010 in Khorramabad. All the 278 baker­ies and the bakery workers including 816 people were studied in a census method and their feces were examined for the presence of parasites by direct wet-mount, Lugol's iodine solution, and formalde­hyde-ether sedimentation, trichrome staining, and single round PCR (For discrimination of Entamoeba spp.Results: Ninety-six (11.9% stool specimens were positive for different intestinal parasites. Intestinal para­sites included Giardia lamblia 3.7%, Entamoeba coli 5.5%, Blastocystis sp. 2.1%, Entamoeba dispar 0.4%, Hymenolepis nana 0.1%, and Blastocystis sp. 0.1%.Conclusion: In order to reduce the contamination in these persons, some cases such as stool exam every three months with concentration methods, supervision and application of accurate health rules by health ex­perts, training in transmission of parasites are recommended.

Installation of a direct fired Lanham bread baking system. A demonstration at Family Loaf Bakery Ltd. (Bristol)

Energy Technology Data Exchange (ETDEWEB)

1985-10-01

The first installation in the UK of a direct-fired continuous conveyor oven capable of producing 8,500 loaves/hour has reduced energy costs at Family Loaf Bakery's Avonmouth plant by pound 66,680/year and resulted in net cost savings to the company of pound 59,680/year. This saving was achieved by using a direct-fired oven which had a low thermal mass and small oven openings. When baking identical products, a 30% saving in oven fuel was obtained using the new system compared to conventional systems. For this bakery, it is expected to save over 12,000 GJ/year. The bread baking system was of USA development and initial teething problems adapting to the more dense UK bread have now been overcome. (U.K.).

Lactobacillus amylovorus DSM 19280 as a novel food-grade antifungal agent for bakery products.

Science.gov (United States)

Ryan, Liam A M; Zannini, Emanuele; Dal Bello, Fabio; Pawlowska, Agata; Koehler, Peter; Arendt, Elke K

2011-04-29

Mould spoilage is the main cause of substantial economic loss in bakery industry and might also cause public health problems due to the production of mycotoxins. The reduction of mould growth in bakery products is thus of crucial importance and there is great interest to develop safe and efficient strategies for this purpose. In this study Lactobacillus amylovorus DSM19280 has been shown to produce a wide spectrum of antifungal compounds active against common bread spoilage fungi. Among the indicator moulds, Aspergillus fumigatus and Fusarium culmorum were the most sensitive organisms. Several antifungal compounds were found to be present in synthetic medium inoculated with L. amylovorus DSM19280 strain, some of them being reported here for the first time. Wheat doughs fermented with L. amylovorus DSM19280 had good rheological properties and the breads thereof were of high quality as shown by rheofermentometer and texture analyser measurements. The results were compared with those obtained with a control non-antifungal L. amylovorus DSM20531(T) strain, a non-acidified and a chemically acidified dough. The quality of sourdough and bread fermented with L. amylovorus DSM 19280 was comparable to that obtained by using L. amylovorus DSM20531 (T). Additionally, breads were evaluated for the ability to retard the growth of Fusarium culmorum FST 4.05, Aspergillus niger FST4.21, Penicillium expansum FST 4.22, Penicillium roqueforti FST 4.11 and fungal flora from the bakery environment. The biological preservation of bread with L. amylovorus DSM 19280 was also compared to the most commonly used antifungal agent Calcium propionate. Breads containing sourdough fermented with L. amylovorus DSM 19280 were more effective in extending the shelf life of bread than the calcium propionate. Copyright © 2011 Elsevier B.V. All rights reserved.

Antioxidant and cyto/DNA protective properties of apple pomace enriched bakery products.

Science.gov (United States)

Sudha, M L; Dharmesh, Shylaja M; Pynam, Hasitha; Bhimangouder, Shivaleela V; Eipson, Sushma W; Somasundaram, Rajarathnam; Nanjarajurs, Shashirekha M

2016-04-01

Apple pomace (AP), the residue that remains after the extraction of juice from apple accounts for ~25 % of total apple weight. Current study is aimed at identification of phytochemicals and utilization of Dehydrated apple pomace (DAP) in the preparation of bakery products with potential health benefits. DAP was prepared by drying the pomace obtained by crushing peeled apple fruits. DAP was incorporated into bakery products such as bun, muffin and cookies for value addition. Bioactivity such as free radical scavenging, cyto/DNA protectivity was evaluated in these products. DAP contained 17 g/100 g starch, 49.86 g/100 g fructose and 37 g/100 g dietary fibre. The phenolics and flavonoids content was 1.5 mg/g and 3.92 mg/g, respectively. Increase in DAP resulted in decreased volume and enhanced firmness of buns and muffins. DAP at 15 % in buns, 30 % in muffins and 20 % in cookies were found to be acceptable. DAP blended products exhibited better free radical scavenging as well as cyto/DNA protective properties suggesting the retention of bioactivity after baking. Addition of DAP potentially enhanced the bioactivity of the products evaluated.

The Impact of Marketing Mix Elements Toward Brand Equity Through Brand Awareness and Brand Image as Mediators in Bakery Industry in Indonesia

OpenAIRE

Chandra, Ivena Renata

2015-01-01

As the factor accompanying the rise of GDP of people in Indonesia, consumption habit in having meal is as well shifting from traditional staple to wheat based product such as bakery products. Knowing from this phenomenon, it is known that bakery industry in Indonesia is on the business's concern recently.The effort in having good brand equity in the consumer's eyes surely will bring long term profit for the companies that are playing in this industry. In order to have a good brand equity, mar...

Potential functional bakery products as delivery systems for prebiotics and probiotics health enhancers.

Science.gov (United States)

Longoria-García, S; Cruz-Hernández, M A; Flores-Verástegui, M I M; Contreras-Esquivel, J C; Montañez-Sáenz, J C; Belmares-Cerda, R E

2018-03-01

Several health benefits have been associated to probiotics and prebiotics, most of these are involved in the regulation of the host's gut microbiome. Their incorporation to diverse food products has been done to develop potential functional foods. In the case of bakery products, their incorporation has been seen to improve several technological parameters such as volume, specific volume, texture along with sensorial parameters such as flavor and aroma. Scientific literature in this topic has been divided in three main research branches: nutrition, physical quality and sensory analyzes, however, studies rarely cover all of them. Due to the harsh thermal stress during baking, sourdough technology along with microencapsulation of probiotics, has been studied as an alternative to enhance its nutritional values and increase cell viability, though in few occasions. The potential functional baked goods have maintained acceptable physical characteristics and sensorial acceptability, while in some cases an improvement is seen due to the effect of probiotics and prebiotics. The results obtained from several studies done, have shown the viability of developing functional bakery products by applying prebiotics or probiotics. This could be used as an encouragement for more research to be done in this topic.

Aroma effects on food choice task behavior and brain responses to bakery food product cues

NARCIS (Netherlands)

Wijk, de Rene A.; Smeets, Paul A.M.; Polet, Ilse A.; Holthuysen, Nancy T.E.; Zoon, Jet; Vingerhoeds, Monique H.

2018-01-01

Bread, and especially whole grain bread is an important source of dietary fibers. It was tested with behavioral and fMRI measures whether bread becomes more attractive when it is presented with bread aroma. Twenty-eight healthy normal-weight women were exposed to images of bakery products (brown

Influence of the reformulation of ingredients in bakery products on healthy characteristics and acceptability of consumers.

Science.gov (United States)

Doménech-Asensi, G; Merola, N; López-Fernández, A; Ros-Berruezo, G; Frontela-Saseta, C

2016-01-01

Bakery products are highly consumed by children and adults and as cereal-derived foods are considered a fundamental part of a balanced diet, but they are usually high in sugar and saturated and trans fat and low in fibre. This study aimed to develop four different bakery products (cookies, croissants, Spanish muffins and Spanish sponge cake) with healthier properties, such as lower fat and sugar content, healthy fatty acid profile and higher fibre content. Margarine and sunflower oil were replaced with high oleic sunflower oil, and inulin was also added. After the modifications, a significant reduction of fat content and kilocalories in all cases, an increment of monounsaturated fat and a decrease in saturated fatty acids in three products were observed. The sensory analysis resulted similar results in both recipes for cookies and lower acceptability in sponge cake, croissants and muffins. Purchase intention only decreased in sponge cake.

Bakery products enriched with phytosterol esters, alpha-tocopherol and beta-carotene decrease plasma LDL-cholesterol and maintain plasma beta-carotene concentrations in normocholesterolemic men and women.

Science.gov (United States)

Quílez, Joan; Rafecas, Magda; Brufau, Gemma; García-Lorda, Pilar; Megías, Isabel; Bulló, Mònica; Ruiz, Joan A; Salas-Salvadó, Jordi

2003-10-01

The hypocholesterolemic effects of phytosterols have not been evaluated in bakery products, and the addition of liposoluble antioxidants to the carrier has never been tested. We investigated the effects of consuming croissants and magdalenas (Spanish muffins) enriched with sterol esters, alpha-tocopherol and beta-carotene on plasma lipid and fat-soluble antioxidant concentrations in normocholesterolemic, habitual consumers of bakery products following their usual diet and lifestyle. Using a randomized, double-blind, placebo-controlled design, the control (C) group (n = 29) received two pieces daily (standard croissant and muffin) and the sterol ester (SE) group (n = 28), the same products with sterol esters added (3.2 g/d) for 8 wk. Total and LDL cholesterol (LDL-C) decreased in the SE group by 0.24 mmol/L (P bakery products are excellent carriers for phytosterols, and their consumption is associated with a decrease in total and LDL-C concentrations, with no changes in alpha-tocopherol and beta-carotene. The ability of bakery products to include sufficient quantities of beta-carotene to compensate for a potential deficiency, and the fact that their efficacy was not associated with the time of day at which they were consumed, are interesting findings.

Influence of the dosing process on the rheological and microstructural properties of a bakery product

NARCIS (Netherlands)

Baixauli, R.; Sanz, T.; Salvador, A.; Fisman, S.M.

2007-01-01

This study examined the effect of the use of an automatic dosing unit on the rheological, microstructural, and textural properties of an aerated batter for preparing a bakery product. Two cases were studied: in one the batter was dosed manually into the paper cups and in the other the batter was

Influence of Airflow on Laboratory Storage of High Moisture Corn Stover

Energy Technology Data Exchange (ETDEWEB)

Lynn M. Wendt; Ian J. Bonner; Amber N. Hoover; Rachel M. Emerson; William A. Smith

2014-04-01

Storing high moisture biomass for bioenergy use is a reality in many areas of the country where wet harvest conditions and environmental factors prevent dry storage from being feasible. Aerobic storage of high moisture biomass leads to microbial degradation and self-heating, but oxygen limitation can aid in material preservation. To understand the influence of oxygen presence on high moisture biomass (50 %, wet basis), three airflow rates were tested on corn stover stored in laboratory reactors. Temperature, carbon dioxide production, dry matter loss, chemical composition, fungal abundance, pH, and organic acids were used to monitor the effects of airflow on storage conditions. The results of this work indicate that oxygen availability impacts both the duration of self-heating and the severity of dry matter loss. High airflow systems experienced the greatest initial rates of loss but a shortened microbially active period that limited total dry matter loss (19 %). Intermediate airflow had improved preservation in short-term storage compared to high airflow systems but accumulated the greatest dry matter loss over time (up to 27 %) as a result of an extended microbially active period. Low airflow systems displayed the best performance with the lowest rates of loss and total loss (10 %) in storage at 50 days. Total structural sugar levels of the stored material were preserved, although glucan enrichment and xylan loss were documented in the high and intermediate flow conditions. By understanding the role of oxygen availability on biomass storage performance, the requirements for high moisture storage solutions may begin to be experimentally defined.

A dynamic population-based model for the development of work-related respiratory health effects among bakery workers.

NARCIS (Netherlands)

Warren, N.; Meijster, T.; Heederik, D.; Tielemans, E.

2009-01-01

OBJECTIVES: This paper presents a dynamic population-based model for the development of sensitisation and respiratory symptoms in bakery workers. The model simulates a population of individual workers longitudinally and tracks the development of work-related sensitisation and respiratory symptoms in

A dynamic population-based model for the development of work-related respiratory health effects among bakery workers

NARCIS (Netherlands)

Warren, N.; Meijster, T.; Heederik, D.; Tielemans, E.

2009-01-01

Objectives: This paper presents a dynamic population-based model for the development of sensitisation and respiratory symptoms in bakery workers. The model simulates a population of individual workers longitudinally and tracks the development of work-related sensitisation and respiratory symptoms in

Antistaphylococcal effect of enterocin AS-48 in bakery ingredients of vegetable origin, alone and in combination with selected antimicrobials.

Science.gov (United States)

Viedma, Pilar Martinez; Abriouel, Hikmate; Omar, Nabil Ben; López, Rosario Lucas; Gálvez, Antonio

2009-09-01

The inhibitory effect of enterocin AS-48 against Staphylococcus aureus was investigated in various types of bakery ingredients. Antibacterial activity greatly depended on the food substrate, ranging from complete inactivation of S. aureus in liquid caramel (in which the bacterium survived poorly) to no significant inhibition (as in vanilla or chocolate creams). Significant reductions of viable counts in the range of 1.8 to 2.7 log units (P enterocin AS-48 was tested in combination with other antimicrobials. Bactericidal activity increased markedly for the combinations of AS-48 and 0.1% eugenol (v/v), 0.5% 2-nitropropanol (v/v), or 3% Nisaplin (w/v). Enterocin AS-48 could be applied in combination with other antimicrobials for preservation of bakery ingredients against S. aureus.

IMPACT OF AMARANTH (AMARANTH SP. ON TECHNOLOGICAL QUALITY OF BAKERY PRODUCTS DURING FROZEN STORAGE

Directory of Open Access Journals (Sweden)

Tatiana Bojňanská

2014-02-01

Full Text Available Frozen baking semi-finished meals and dough bring to consumer daily fresh products with the added value from the point of view of comfort and storage, as well as fresh products of comparable quality with baking yeasts products. The aim of this study was to observe the impact of adding 30% of flour from amaranth to the wheat flour T 650 on the quality of immediately baked products stored one, three and six months in a freezer at the temperature of -18°. The overall quality of baked loaves from frozen dough was declining gradually depending on the length of storage in the freezing box, while the highest decline in quality was recorded after three and six months of storage. Specifically, after one month there was a decline in the loaf volume - the one of the most important indicators for bakery quality - by 10.5% and after three and six months by 26.3% in comparison to fresh loaves. The decline in bakery quality was caused mainly by decreasing activity of yeast cells which were damaged by crystals of ice, by the afterward loss of their ability to yeast and by gradual decrease of dough firmness.

Multi-channel ground-penetrating radar to explore spatial variations in thaw depth and moisture content in the active layer of a permafrost site

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U. Wollschläger

2010-08-01

Full Text Available Multi-channel ground-penetrating radar (GPR was applied at a permafrost site on the Tibetan Plateau to investigate the influence of surface properties and soil texture on the late-summer thaw depth and average soil moisture content of the active layer. Measurements were conducted on an approximately 85 × 60 m² sized area with surface and soil textural properties that ranged from medium to coarse textured bare soil to finer textured, sparsely vegetated areas covered with fine, wind blown sand, and it included the bed of a gravel road. The survey allowed a clear differentiation of the various units. It showed (i a shallow thaw depth and low average soil moisture content below the sand-covered, vegetated area, (ii an intermediate thaw depth and high average soil moisture content along the gravel road, and (iii an intermediate to deep thaw depth and low to intermediate average soil moisture content in the bare soil terrain. From our measurements, we found hypotheses for the permafrost processes at this site leading to the observed late-summer thaw depth and soil moisture conditions. The study clearly indicates the complicated interactions between surface and subsurface state variables and processes in this environment. Multi-channel GPR is an operational technology to efficiently study such a system at scales varying from a few meters to a few kilometers.

Microbial Transglutaminase Used in Bread Preparation at Standard Bakery Concentrations Does Not Increase Immunodetectable Amounts of Deamidated Gliadin.

Science.gov (United States)

Heil, Andreas; Ohsam, Jürgen; van Genugten, Bernard; Diez, Oscar; Yokoyama, Keiichi; Kumazawa, Yoshiyuki; Pasternack, Ralf; Hils, Martin

2017-08-16

The effect of standard bakery concentrations of microbial transglutaminase (MTG) in wheat bread preparation on the immunoreactivity of sera of celiac disease (CD) patients was investigated. Immunoblotting using monoclonal antibodies specific to unmodified and/or deamidated gliadin showed no differences between control bread and MTG bread. Deamidation of gliadin could not be detected at standard MTG concentrations. Sera of CD patients were characterized using anti-gliadin and anti-deamidated gliadin peptide (DGP) enzyme-linked immunosorbent assay and grouped into DGP high- and low-titer pools. The recognition pattern obtained after using both CD sera pools for immunoblotting did not reveal differences between control and MTG-treated bread protein extracts. Our results indicate that MTG treatment of wheat bread prepared with typical MTG concentrations used in standard bakery processes does not lead to immunodetectable amounts of CD immunotoxic deamidated gliadins.

Continuous data assimilation for downscaling large-footprint soil moisture retrievals

KAUST Repository

Altaf, Muhammad

2016-01-01

Soil moisture is a key component of the hydrologic cycle, influencing processes leading to runoff generation, infiltration and groundwater recharge, evaporation and transpiration. Generally, the measurement scale for soil moisture is found to be different from the modeling scales for these processes. Reducing this mismatch between observation and model scales in necessary for improved hydrological modeling. An innovative approach to downscaling coarse resolution soil moisture data by combining continuous data assimilation and physically based modeling is presented. In this approach, we exploit the features of Continuous Data Assimilation (CDA) which was initially designed for general dissipative dynamical systems and later tested numerically on the incompressible Navier-Stokes equation, and the Benard equation. A nudging term, estimated as the misfit between interpolants of the assimilated coarse grid measurements and the fine grid model solution, is added to the model equations to constrain the model\\'s large scale variability by available measurements. Soil moisture fields generated at a fine resolution by a physically-based vadose zone model (HYDRUS) are subjected to data assimilation conditioned upon coarse resolution observations. This enables nudging of the model outputs towards values that honor the coarse resolution dynamics while still being generated at the fine scale. Results show that the approach is feasible to generate fine scale soil moisture fields across large extents, based on coarse scale observations. Application of this approach is likely in generating fine and intermediate resolution soil moisture fields conditioned on the radiometerbased, coarse resolution products from remote sensing satellites.

MODERN TECHNOLOGICAL SOLUTIONS USED IN THE PRODUCTION OF BAKERY PRODUCTS WITH HIGH BIOLOGICAL VALUE

OpenAIRE

Marta Brodowska; Dominika Guzek; Agnieszka Wierzbicka

2014-01-01

Biological value of the food products is a result of the presence of bioactive substances and the proportions of the components. Technological development allows to optimize and accelerate the processes of bread production and increase value of food. Bakery industry used whole grains and pseudocereals as additional source of active compounds, biotechnological techniques as using appropriate yeast strain and encapsulation, which provide protection of substance and their controlled release in p...

Electrostatic Dust Cloth: A Passive Screening Method to Assess Occupational Exposure to Organic Dust in Bakeries

Directory of Open Access Journals (Sweden)

Carla Viegas

2018-02-01

Full Text Available Organic dust is widespread in the environment including occupational settings, such as bakeries. Recently, a new collection device—the electrostatic dust cloth (EDC—has been described for the assessment of occupational exposures. The aim of this study was to investigate the suitability of EDC for identifying the distribution patterns and exposure concentrations of particulate matter and microbial contaminants such as fungi and bacteria in bakeries. Twelve bakeries were selected, and dust was allowed to settle for 13 to 16 days on EDCs (a total of 33 samples. Particle counts and size distribution (0.3 µm, 0.5 µm, 1 µm, 2.5 µm, 5 µm and 10 µm were measured with direct-reading equipment. Higher EDC mass was significantly correlated (p values < 0.05 with higher fungal load on dichloran glycerol (DG18 and with particle size distribution in the 0.3 µm, 0.5 µm, 1.0 µm and 10.0 µm range. Fungal levels on malt extract agar (MEA ranged from 0 to 2886 CFU/m2 EDC in the warehouse setting, 0 to 500 CFU/m2 EDC in the production setting, and 0 to 3135 CFU/m2 EDC in the store. Penicillium sp. (42.56% was the most frequent fungi. Total bacterial load ranged from 0 to 18,859 CFU/m2 EDC in the warehouse, 0 to 71,656 CFU/m2 EDC in production, and 0 to 21,746 CFU/m2 EDC in the store. EDC assessment provided a longer-term integrated sample of organic dust, useful for identifying critical worksites in which particulate matter and bio-burden exposures are elevated. These findings suggest that EDC can be applied as a screening method for particulate matter-exposure assessment and as a complementary method to quantify exposures in occupational environments.

Mechanisms of survival, responses and sources of Salmonella in low-moisture environments

Directory of Open Access Journals (Sweden)

Sarah eFinn

2013-11-01

Full Text Available Some Enterobacteriaceae possess the ability to survive in low-moisture environments for extended periods of time. Many of the reported food-borne outbreaks associated with low-moisture foods involve Salmonella contamination. The control of Salmonella in low-moisture foods and their production environments represents a significant challenge for all food manufacturers. This review summarises the current state of knowledge with respect to Salmonella survival in intermediate- and low-moisture food matrices and their production environments. The mechanisms utilised by this bacterium to ensure their survival in these dry conditions remain to be fully elucidated, however in depth transcriptiomic data is now beginning to emerge regarding this observation. Earlier research work described the effect(s that low-moisture can exert on the long-term persistence and heat tolerance of Salmonella, however, data are also now available highlighting the potential cross-tolerance to other stressors including commonly used microbicidal agents. Sources and potential control measures to reduce the risk of contamination will be explored. By extending our understanding of these geno- and phenotypes, we may be able to exploit them to improve food safety and protect public health.

Modeling growth of three bakery product spoilage molds as a function of water activity, temperature and pH.

Science.gov (United States)

Dagnas, Stéphane; Onno, Bernard; Membré, Jeanne-Marie

2014-09-01

The objective of this study was to quantify the effect of water activity, pH and storage temperature on the growth of Eurotium repens, Aspergillus niger and Penicillium corylophilum, isolated from spoiled bakery products. Moreover, the behaviors of these three mold species were compared to assess whether a general modeling framework may be set and re-used in future research on bakery spoilage molds. The mold growth was modeled by building two distinct Gamma-type secondary models: one on the lag time for growth and another one on the radial growth rate. A set of 428 experimental growth curves was generated. The effect of temperature (15-35 °C), water activity (0.80-0.98) and pH (3-7) was assessed. Results showed that it was not possible to apply the same set of secondary model equations to the three mold species given that the growth rate varied significantly with the factors pH and water activity. In contrast, the temperature effect on both growth rate and lag time of the three mold species was described by the same equation. The equation structure and model parameter values of the Gamma models were also compared per mold species to assess whether a relationship between lag time and growth rate existed. There was no correlation between the two growth responses for E. repens, but a slight one for A. niger and P. corylophilum. These findings will help in determining bakery product shelf-life and guiding future work in the predictive mycology field. Copyright © 2014 Elsevier B.V. All rights reserved.

Fiber concentrate from orange (Citrus sinensis L.) bagase: characterization and application as bakery product ingredient.

Science.gov (United States)

Romero-Lopez, Maria R; Osorio-Diaz, Perla; Bello-Perez, Luis A; Tovar, Juscelino; Bernardino-Nicanor, Aurea

2011-01-01

Orange is a tropical fruit used in the juice industry, yielding important quantities of by products. The objective of this work was to obtain a dietary fiber-rich orange bagasse product (DFROBP), evaluate its chemical composition and its use in the preparation of a bakery product (muffin). Muffins containing two different levels of DFROBP were studied regarding chemical composition, in vitro starch digestibility, predicted glyceamic index and acceptability in a sensory test. DFROBP showed low fat and high dietary fiber contents. The soluble and insoluble dietary fiber fractions were balanced, which is of importance for the health beneficial effects of fiber sources. DFROBP-containing muffins showed the same rapidly digestible starch content as the reference muffin, whilst the slowly digestible starch level increased with the addition of DFROBP. However, the resistant starch content decreased when DFROBP increased in the muffin. The addition of DFROBP to muffin decreased the predicted glyceamic index, but no difference was found between the muffins prepared with the two DFROBP levels. The sensory score did not show difference between control muffin and that added with 10% of DFROBP. The addition of DFROBP to bakery products can be an alternative for people requiring low glyceamic response.

Determination of coumarin in seasonal bakery products using QuEChERS and GC-MS.

Science.gov (United States)

Vetter, F; Müller, C; Stöckelhuber, M; Bracher, F

2017-06-01

Cinnamon is a traditional herbal drug, but more importantly, it is used as a flavor compound in the production of foodstuff. Due to the content of significant concentrations of coumarin in Cassia cinnamon, effective control of the coumarin content in seasonal bakery products like ginger bread and cinnamon biscuits is urgently needed. Here we present a novel, fast and fully validated protocol for the determination of coumarin in marketed bakery products using the QuEChERS sample preparation technique in combination with GC-MS analysis. Ten grams of homogenized sample was mixed with 20 mL acetonitrile/water (1:1) and 5 g magnesium sulfate/sodium chloride mixture (4:1). The organic phase was cleaned by dSPE with 25 mg magnesium sulfate/PSA (5:1). The LOD was 0.15 μg/mL and the LOQ 0.50 μg/mL. We detected a mean coumarin content of 19.5 μg/kg in 9 out of 14 seasonal food products (ranging from 1.45 to 39.4 mg/kg). No coumarin was detected in five cinnamon containing products. With this investigation we demonstrate that the QuEChERS sample preparation, previously applied mainly to the analysis of pesticides in vegetables, is also suitable for other complex matrices.

Continuous data assimilation for downscaling large-footprint soil moisture retrievals

KAUST Repository

Altaf, M. U.

2016-09-01

Soil moisture is a crucial component of the hydrologic cycle, significantly influencing runoff, infiltration, recharge, evaporation and transpiration processes. Models characterizing these processes require soil moisture as an input, either directly or indirectly. Better characterization of the spatial variability of soil moisture leads to better predictions from hydrologic/climate models. In-situ measurements have fine resolution, but become impractical in terms of coverage over large extents. Remotely sensed data have excellent spatial coverage extents, but suffer from poorer spatial and temporal resolution. We present here an innovative approach to downscaling coarse resolution soil moisture data by combining data assimilation and physically based modeling. In this approach, we exploit the features of Continuous Data Assimilation (CDA). A nudging term, estimated as the misfit between interpolants of the assimilated coarse grid measurements and the fine grid model solution, is added to the model equations to constrain the model’s large scale variability by available measurements. Soil moisture fields generated at a fine resolution by a physically-based vadose zone model (e.g., HYDRUS) are subjected to data assimilation conditioned upon the coarse resolution observations. This enables nudging of the model outputs towards values that honor the coarse resolution dynamics while still being generated at the fine scale. The large scale features of the model output are constrained to the observations, and as a consequence, the misfit at the fine scale is reduced. The advantage of this approach is that fine resolution soil moisture maps can be generated across large spatial extents, given the coarse resolution data. The data assimilation approach also enables multi-scale data generation which is helpful to match the soil moisture input data to the corresponding modeling scale. Application of this approach is likely in generating fine and intermediate resolution soil

Examining the relationship between intermediate scale soil moisture and terrestrial evaporation within a semi-arid grassland

KAUST Repository

Jana, Raghavendra Belur; Ershadi, Ali; McCabe, Matthew

2016-01-01

Interactions between soil moisture and terrestrial evaporation affect water cycle behaviour and responses between the land surface and the atmosphere across scales. With strong heterogeneities at the land surface, the inherent spatial variability

Examining the relationship between intermediate-scale soil moisture and terrestrial evaporation within a semi-arid grassland

KAUST Repository

Jana, Raghavendra Belur; Ershadi, Ali; McCabe, Matthew

2016-01-01

Interactions between soil moisture and terrestrial evaporation affect water cycle behaviour and responses between the land surface and the atmosphere across scales. With strong heterogeneities at the land surface, the inherent spatial variability

Penetapan Harga Jual dengan Cost Plus Pricing Menggunakan Pendekatan Full Costing pada Ud Gladys Bakery

OpenAIRE

Moray, Jessica Claudia; Saerang, David Paul Elia; Runtu, Treesje

2014-01-01

Setiap badan USAha didirikan pada prinsipnya bertujuan untuk mendapatkan laba, yang diperoleh dari kegiatan USAha dan dapat bersaing dalam pasar. Harga jual yang terlalu tinggi akan menjadikan produk kurang bersaing di pasar, sementara harga jual yang terlalu rendah tidak akan memberikan keuntungan bagi pengusaha. Tujuan penelitian ini adalah untuk mengetahui cara penetapan harga jual pada UD. Gladys Bakery dengan harga jual menurut metode cost plus pricing menggunakan pendekatan full costin...

PTR-MS Characterization of VOCs Associated with Commercial Aromatic Bakery Yeasts of Wine and Beer Origin

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Vittorio Capozzi

2016-04-01

Full Text Available In light of the increasing attention towards “green” solutions to improve food quality, the use of aromatic-enhancing microorganisms offers the advantage to be a natural and sustainable solution that did not negatively influence the list of ingredients. In this study, we characterize, for the first time, volatile organic compounds (VOCs associated with aromatic bakery yeasts. Three commercial bakery starter cultures, respectively formulated with three Saccharomyces cerevisiae strains, isolated from white wine, red wine, and beer, were monitored by a proton-transfer-reaction time-of-flight mass spectrometer (PTR-ToF-MS, a direct injection analytical technique for detecting volatile organic compounds with high sensitivity (VOCs. Two ethanol-related peaks (m/z 65.059 and 75.080 described qualitative differences in fermentative performances. The release of compounds associated to the peaks at m/z 89.059, m/z 103.075, and m/z 117.093, tentatively identified as acetoin and esters, are coherent with claimed flavor properties of the investigated strains. We propose these mass peaks and their related fragments as biomarkers to optimize the aromatic performances of commercial preparations and for the rapid massive screening of yeast collections.

Investigation of the Interaction between Perovskite Films with Moisture via in Situ Electrical Resistance Measurement.

Science.gov (United States)

Hu, Long; Shao, Gang; Jiang, Tao; Li, Dengbing; Lv, Xinlin; Wang, Hongya; Liu, Xinsheng; Song, Haisheng; Tang, Jiang; Liu, Huan

2015-11-18

Organometal halide perovskites have recently emerged as outstanding semiconductors for solid-state optoelectronic devices. Their sensitivity to moisture is one of the biggest barriers to commercialization. In order to identify the effect of moisture in the degradation process, here we combined the in situ electrical resistance measurement with time-resolved X-ray diffraction analysis to investigate the interaction of CH3NH3PbI(3-x)Cl(x) perovskite films with moisture. Upon short-time exposure, the resistance of the perovskite films decreased and it could be fully recovered, which were ascribed to a mere chemisorption of water molecules, followed by the reversible hydration into CH3NH3PbI(3-x)Cl(x)·H2O. Upon long-time exposure, however, the resistance became irreversible due to the decomposition into PbI2. The results demonstrated the formation of monohydrated intermediate phase when the perovskites interacted with moisture. The role of moisture in accelerating the thermal degradation at 85 °C was also demonstrated. Furthermore, our study suggested that the perovskite films with fewer defects may be more inherently resistant to moisture.

Effects of chemical composite, puffing temperature and intermediate moisture content on physical properties of potato and apple slices

Science.gov (United States)

Tabtaing, S.; Paengkanya, S.; Tanthong, P.

2017-09-01

Puffing technique is the process that can improve texture and volumetric of crisp fruit and vegetable. However, the effect of chemical composite in foods on puffing characteristics is still lack of study. Therefore, potato and apple slices were comparative study on their physical properties. Potato and apple were sliced into 2.5 mm thickness and 2.5 cm in diameter. Potato slices were treated by hot water for 2 min while apple slices were not treatment. After that, they were dried in 3 steps. First step, they were dried by hot air at temperature of 90°C until their moisture content reached to 30, 40, and 50 % dry basis. Then they were puffed by hot air at temperature of 130, 150, and 170°C for 2 min. Finally, they were dried again by hot air at temperature of 90°C until their final moisture content reached to 4% dry basis. The experimental results showed that chemical composite of food affected on physical properties of puffed product. Puffed potato had higher volume ratio than those puffed apple because potato slices contains starch. The higher starch content provided more hard texture of potato than those apples. Puffing temperature and moisture content strongly affected on the color, volume ratio, and textural properties of puffed potato slices. In addition, the high drying rate of puffed product observed at high puffing temperature and higher moisture content.

Fiber Concentrate from Orange (Citrus sinensis L. Bagase: Characterization and Application as Bakery Product Ingredient

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Aurea Bernardino-Nicanor

2011-03-01

Full Text Available Orange is a tropical fruit used in the juice industry, yielding important quantities of by products. The objective of this work was to obtain a dietary fiber-rich orange bagasse product (DFROBP, evaluate its chemical composition and its use in the preparation of a bakery product (muffin. Muffins containing two different levels of DFROBP were studied regarding chemical composition, in vitro starch digestibility, predicted glyceamic index and acceptability in a sensory test. DFROBP showed low fat and high dietary fiber contents. The soluble and insoluble dietary fiber fractions were balanced, which is of importance for the health beneficial effects of fiber sources. DFROBP-containing muffins showed the same rapidly digestible starch content as the reference muffin, whilst the slowly digestible starch level increased with the addition of DFROBP. However, the resistant starch content decreased when DFROBP increased in the muffin. The addition of DFROBP to muffin decreased the predicted glyceamic index, but no difference was found between the muffins prepared with the two DFROBP levels. The sensory score did not show difference between control muffin and that added with 10% of DFROBP. The addition of DFROBP to bakery products can be an alternative for people requiring low glyceamic response.

Antifungal Activity of Phenyllactic Acid against Molds Isolated from Bakery Products

Science.gov (United States)

Lavermicocca, Paola; Valerio, Francesca; Visconti, Angelo

2003-01-01

Phenyllactic acid (PLA) has recently been found in cultures of Lactobacillus plantarum that show antifungal activity in sourdough breads. The fungicidal activity of PLA and growth inhibition by PLA were evaluated by using a microdilution test and 23 fungal strains belonging to 14 species of Aspergillus, Penicillium, and Fusarium that were isolated from bakery products, flours, or cereals. Less than 7.5 mg of PLA ml−1 was required to obtain 90% growth inhibition for all strains, while fungicidal activity against 19 strains was shown by PLA at levels of ≤10 mg ml−1. Levels of growth inhibition of 50 to 92.4% were observed for all fungal strains after incubation for 3 days in the presence of 7.5 mg of PLA ml−1 in buffered medium at pH 4, which is a condition more similar to those in real food systems. Under these experimental conditions PLA caused an unpredictable delaying effect that was more than 2 days long for 12 strains, including some mycotoxigenic strains of Penicillium verrucosum and Penicillium citrinum and a strain of Penicillium roqueforti (the most widespread contaminant of bakery products); a growth delay of about 2 days was observed for seven other strains. The effect of pH on the inhibitory activity of PLA and the combined effects of the major organic acids produced by lactic acid bacteria isolated from sourdough bread (PLA, lactic acid, and acetic acid) were also investigated. The ability of PLA to act as a fungicide and delay the growth of a variety of fungal contaminants provides new perspectives for possibly using this natural antimicrobial compound to control fungal contaminants and extend the shelf lives of foods and/or feedstuffs. PMID:12514051

Microbiological Spoilage of Cereal Products

Science.gov (United States)

Cook, Frederick K.; Johnson, Billie L.

A wide range of cereal products, including bakery items, refrigerated dough, fresh pasta products, dried cereal products, snack foods, and bakery mixes, are manufactured for food consumption. These products are subject to physical, chemical, and microbiological spoilage that affects the taste, aroma, leavening, appearance, and overall quality of the end consumer product. Microorganisms are ubiquitous in nature and have the potential for causing food spoilage and foodborne disease. However, compared to other categories of food products, bakery products rarely cause food poisoning. The heat that is applied during baking or frying usually eliminates pathogenic and spoilage microorganisms, and low moisture contributes to product stability. Nevertheless, microbiological spoilage of these products occurs, resulting in substantial economic losses.

Furan levels in fruit and vegetables juices, nutrition drinks and bakery products.

Science.gov (United States)

Wegener, Jan-Willem; López-Sánchez, Patricia

2010-07-05

Furan, an oxygen containing monocyclic aromatic hydrocarbon, is considered possibly carcinogenic to humans. In the framework of the EU-project "Role of Genetic and Non-Genetic Mechanisms in Furan Risk", furan levels in food have been collected from the literature. Three food type categories have been selected on the basis of the collected data for sampling and analysis on furan with headspace GC-MS. This paper describes the results for the selected food categories, fruit and vegetables juices, nutrition drinks and bakery products. An attempt has been made to correlate the furan levels with the ingredients of the products. Copyright 2010 Elsevier B.V. All rights reserved.

Antifungal activity of volatile compounds generated by essential oils against fungi commonly causing deterioration of bakery products.

Science.gov (United States)

Guynot, M E; Ramos, A J; Setó, L; Purroy, P; Sanchis, V; Marín, S

2003-01-01

To investigate the volatile fractions of 16 essential oils for activity against the more common fungi causing spoilage of bakery products, Eurotium amstelodami, E. herbariorum, E. repens, E. rubrum, Aspergillus flavus, A. niger and Penicillium corylophilum. The study applied 50 microl of pure essential oils in a sterilized filter paper, were carried out at pH 6 and at different water activity levels (0.80-0.90). First, a wheat flour based agar medium was used, where cinnamon leaf, clove, bay, lemongrass and thyme essential oils where found to totally inhibit all microorganisms tested. These five essential oils were then tested in sponge cake analogues, but the antifungal activity detected was much more limited. Five essential oils showed potential antifungal capacity against all species tested, over a wide range of water availability. Their activity, however, seems to be substrate-dependent. More research is needed to make them work in real bakery products, as in the preliminary study limited effectiveness was found. The potential of the cinnamon leaf, clove, bay, lemongrass and thyme essential oils against species belonging to Eurotium, Aspergillus and Penicillium genus has been demonstrated.

Model business intelligence system design of quality products by using data mining in R Bakery Company

Science.gov (United States)

Fitriana, R.; Saragih, J.; Luthfiana, N.

2017-12-01

R Bakery company is a company that produces bread every day. Products that produced in that company have many different types of bread. Products are made in the form of sweet bread and wheat bread which have different tastes for every types of bread. During the making process, there were defects in the products which the defective product turns into reject product. Types of defects that are produced include burnt, sodden bread and shapeless bread. To find out the information about the defects that have been produced then by applying a designed model business intelligence system to create database and data warehouse. By using model business Intelligence system, it will generate useful information such as how many defect that produced by each of the bakery products. To make it easier to obtain such information, it can be done by using data mining method which data that we get is deep explored. The method of data mining is using k-means clustering method. The results of this intelligence business model system are cluster 1 with little amount of defect, cluster 2 with medium amount of defect and cluster 3 with high amount of defect. From OLAP Cube method can be seen that the defect generated during the 7 months period of 96,744 pieces.

Shelf life of packaged bakery goods--a review.

Science.gov (United States)

Galić, K; Curić, D; Gabrić, D

2009-05-01

Packaging requirements for fresh bakery goods are often minimal as many of the products are for immediate consumption. However, packaging can be an important factor in extending the shelf life of other cereal-based goods (toast, frozen products, biscuits, cakes, pastas). Some amount of the texture changes and flavor loss manifest over the shelf life of a soft-baked good can usually be minimized or delayed by effective use of packaging materials. The gains in the extension of shelf life will be application specific. It is recognized that defining the shelf life of a food is a difficult task and is an area of intense research for food product development scientists (food technologists, microbiologists, packaging experts). Proper application of chemical kinetic principles to food quality loss allows for efficiently designing appropriate shelf-life tests and maximizing the useful information that can be obtained from the resulting data. In the development of any new food product including reformulating, change of packaging, or storage/distribution condition (to penetrate into a new market), one important aspect is the knowledge of shelf life.

Diversity and Stability of Lactic Acid Bacteria in Rye Sourdoughs of Four Bakeries with Different Propagation Parameters

OpenAIRE

Viiard, Ene; Bessmeltseva, Marianna; Simm, Jaak; Talve, Tiina; Aasp?llu, Anu; Paalme, Toomas; Sarand, Inga

2016-01-01

We identified the lactic acid bacteria within rye sourdoughs and starters from four bakeries with different propagation parameters and tracked their dynamics for between 5-28 months after renewal. Evaluation of bacterial communities was performed using plating, denaturing gradient gel electrophoresis, and pyrosequencing of 16S rRNA gene amplicons. Lactobacillus amylovorus and Lactobacillus frumenti or Lactobacillus helveticus, Lactobacillus pontis and Lactobacillus panis prevailed in sourdoug...

The German bakery waste incident; use of a combined approach of screening and confirmation for dioxins in feed and food

NARCIS (Netherlands)

Hoogenboom, L.A.P.; Bovee, T.F.H.; Portier, L.; Weg, van der G.; Onstenk, C.G.M.; Traag, W.A.

2004-01-01

During the last six years several incidents have occurred with dioxins in feed, stressing the need for rapid screening methods for these compounds. The most recent incident was the contamination of bakery waste used for animal feed due to the use of waste wood for drying of the material. In addition

Moisture conditions in buildings

DEFF Research Database (Denmark)

Rode, Carsten

2012-01-01

Growth of mould requires the presence of moisture at a certain high level. In a heated indoor environment such moisture levels occur only if there is a reason for the moisture supply. Such moisture can come from the use of the building, because of malfunctioning constructions, or it can be the re......Growth of mould requires the presence of moisture at a certain high level. In a heated indoor environment such moisture levels occur only if there is a reason for the moisture supply. Such moisture can come from the use of the building, because of malfunctioning constructions, or it can...

Changes in seed water status as characterized by NMR in developing soybean seed grown under moisture stress conditions

International Nuclear Information System (INIS)

Krishnan, P.; Singh, Ravender; Verma, A.P.S.; Joshi, D.K.; Singh, Sheoraj

2014-01-01

Highlights: • In developing soybean seeds, moisture stress resulted in more proportion of water to bound state. • These changes are further corroborated by concomitant changes in seed metabolites. • Thus there exists a moisture stress and development stage dependence of seed tissue water status. - Abstract: Changes in water status of developing seeds of Soybean (Glycine max L. Merrill.) grown under different moisture stress conditions were characterized by proton nuclear magnetic resonance (NMR)- spin–spin relaxation time (T 2 ). A comparison of the seed development characteristics, composition and physical properties indicated that, characteristics like seed weight, seed number/ear, rate of seed filling increased with development stages but decreased with moisture stress conditions. The NMR- spin–spin relaxation (T 2 ) component like bound water increased with seed maturation (40–50%) but decreased with moisture stress conditions (30–40%). The changes in seed water status to increasing levels of moisture stress and seed maturity indicates that moisture stress resulted in more proportion of water to bound state and intermediate state and less proportion of water in free-state. These changes are further corroborated by significant changes in protein and starch contents in seeds under high moisture stress treatments. Thus seed water status during its development is not only affected by development processes but also by moisture stress conditions. This study strongly indicated a clear moisture stress and development stage dependence of seed tissue water status in developing soybean seeds

Changes in seed water status as characterized by NMR in developing soybean seed grown under moisture stress conditions

Energy Technology Data Exchange (ETDEWEB)

Krishnan, P., E-mail: pkrishnan@iari.res.in; Singh, Ravender; Verma, A.P.S.; Joshi, D.K.; Singh, Sheoraj

2014-02-21

Highlights: • In developing soybean seeds, moisture stress resulted in more proportion of water to bound state. • These changes are further corroborated by concomitant changes in seed metabolites. • Thus there exists a moisture stress and development stage dependence of seed tissue water status. - Abstract: Changes in water status of developing seeds of Soybean (Glycine max L. Merrill.) grown under different moisture stress conditions were characterized by proton nuclear magnetic resonance (NMR)- spin–spin relaxation time (T{sub 2}). A comparison of the seed development characteristics, composition and physical properties indicated that, characteristics like seed weight, seed number/ear, rate of seed filling increased with development stages but decreased with moisture stress conditions. The NMR- spin–spin relaxation (T{sub 2}) component like bound water increased with seed maturation (40–50%) but decreased with moisture stress conditions (30–40%). The changes in seed water status to increasing levels of moisture stress and seed maturity indicates that moisture stress resulted in more proportion of water to bound state and intermediate state and less proportion of water in free-state. These changes are further corroborated by significant changes in protein and starch contents in seeds under high moisture stress treatments. Thus seed water status during its development is not only affected by development processes but also by moisture stress conditions. This study strongly indicated a clear moisture stress and development stage dependence of seed tissue water status in developing soybean seeds.

Multivariate characterization of salt and fat content, and the fatty acid profile of pastry and bakery products.

Science.gov (United States)

Albuquerque, Tânia Gonçalves; Santos, Joana; Silva, Mafalda Alexandra; Oliveira, M Beatriz P P; Costa, Helena S

2017-11-15

Bakery and pastry products are highly appreciated worldwide. Due to consumer demand, a wide diversity of this type of food is available all over the world. The aim of this study was to evaluate the content of salt, fat and fatty acids in the composition of 91 bakery and pastry products commercialised in Portugal. Moreover, a detailed comparison between commercial and supermarket brands of similar foods, as well as between foods with or without gluten was performed. The obtained results allowed us to conclude that most of the analysed foods have a high percentage of saturated fatty acids. Also, considerable amounts of salt were determined, while the trans fatty acid content in the analysed foods was in general low (<0.5%). Moreover, differences in the salt content higher than 6-fold between brands of the same type of foodstuff were observed, which should be considered at the moment of choice. This fact proves that it is possible to produce similar foods which are healthier with better nutritional quality. Since this type of food is highly appreciated by people of all ages, but mostly by children and young people, it is of utmost importance to implement strategies and establish goals, to improve their nutritional quality.

MODERN TECHNOLOGICAL SOLUTIONS USED IN THE PRODUCTION OF BAKERY PRODUCTS WITH HIGH BIOLOGICAL VALUE

Directory of Open Access Journals (Sweden)

Marta Brodowska

2014-06-01

Full Text Available Biological value of the food products is a result of the presence of bioactive substances and the proportions of the components. Technological development allows to optimize and accelerate the processes of bread production and increase value of food. Bakery industry used whole grains and pseudocereals as additional source of active compounds, biotechnological techniques as using appropriate yeast strain and encapsulation, which provide protection of substance and their controlled release in production of functional bread. The adding to bread fruits, vegetables and condiments may increase content of vitamin, minerals, dietary fiber and other bioactive compounds.

Understanding natural moisturizing mechanisms: implications for moisturizer technology.

Science.gov (United States)

Chandar, Prem; Nole, Greg; Johnson, Anthony W

2009-07-01

Dry skin and moisturization are important topics because they impact the lives of many individuals. For most individuals, dry skin is not a notable concern and can be adequately managed with current moisturizing products. However, dry skin can affect the quality of life of some individuals because of the challenges of either harsh environmental conditions or impaired stratum corneum (SC) dry skin protection processes resulting from various common skin diseases. Dry skin protection processes of the SC, such as the development of natural moisturizing factor (NMF), are complex, carefully balanced, and easily perturbed. We discuss the importance of the filaggrin-NMF system and the composition of NMF in both healthy and dry skin, and also reveal new insights that suggest the properties required for a new generation of moisturizing technologies.

Opto-thermal moisture content and moisture depth profile measurements in organic materials

NARCIS (Netherlands)

Xiao, P.; Guo, X.; Cui, Y.Y.; Imhof, R.; Bicanic, D.D.

2004-01-01

Opto-thermal transient emission radiometry(OTTER) is a infrared remote sensing technique, which has been successfully used in in vivo skin moisture content and skin moisture depth profiling measurements.In present paper, we extend this moisture content measurement capability to analyze the moisture

Evaluation of Assimilated SMOS Soil Moisture Data for US Cropland Soil Moisture Monitoring

Science.gov (United States)

Yang, Zhengwei; Sherstha, Ranjay; Crow, Wade; Bolten, John; Mladenova, Iva; Yu, Genong; Di, Liping

2016-01-01

Remotely sensed soil moisture data can provide timely, objective and quantitative crop soil moisture information with broad geospatial coverage and sufficiently high resolution observations collected throughout the growing season. This paper evaluates the feasibility of using the assimilated ESA Soil Moisture Ocean Salinity (SMOS)Mission L-band passive microwave data for operational US cropland soil surface moisture monitoring. The assimilated SMOS soil moisture data are first categorized to match with the United States Department of Agriculture (USDA)National Agricultural Statistics Service (NASS) survey based weekly soil moisture observation data, which are ordinal. The categorized assimilated SMOS soil moisture data are compared with NASSs survey-based weekly soil moisture data for consistency and robustness using visual assessment and rank correlation. Preliminary results indicate that the assimilated SMOS soil moisture data highly co-vary with NASS field observations across a large geographic area. Therefore, SMOS data have great potential for US operational cropland soil moisture monitoring.

Multiscale soil moisture estimates using static and roving cosmic-ray soil moisture sensors

Science.gov (United States)

McJannet, David; Hawdon, Aaron; Baker, Brett; Renzullo, Luigi; Searle, Ross

2017-12-01

Soil moisture plays a critical role in land surface processes and as such there has been a recent increase in the number and resolution of satellite soil moisture observations and the development of land surface process models with ever increasing resolution. Despite these developments, validation and calibration of these products has been limited because of a lack of observations on corresponding scales. A recently developed mobile soil moisture monitoring platform, known as the rover, offers opportunities to overcome this scale issue. This paper describes methods, results and testing of soil moisture estimates produced using rover surveys on a range of scales that are commensurate with model and satellite retrievals. Our investigation involved static cosmic-ray neutron sensors and rover surveys across both broad (36 × 36 km at 9 km resolution) and intensive (10 × 10 km at 1 km resolution) scales in a cropping district in the Mallee region of Victoria, Australia. We describe approaches for converting rover survey neutron counts to soil moisture and discuss the factors controlling soil moisture variability. We use independent gravimetric and modelled soil moisture estimates collected across both space and time to validate rover soil moisture products. Measurements revealed that temporal patterns in soil moisture were preserved through time and regression modelling approaches were utilised to produce time series of property-scale soil moisture which may also have applications in calibration and validation studies or local farm management. Intensive-scale rover surveys produced reliable soil moisture estimates at 1 km resolution while broad-scale surveys produced soil moisture estimates at 9 km resolution. We conclude that the multiscale soil moisture products produced in this study are well suited to future analysis of satellite soil moisture retrievals and finer-scale soil moisture models.

Non-invasive detection of soil water content at intermediate field scale using natural neutrons from cosmic radiation

Energy Technology Data Exchange (ETDEWEB)

Oswald, Sascha; Rivera Villarreyes, Carlos; Baroni, Gabriele [Universitaet Potsdam, Institut fuer Erd und Umweltwissenschaften (Germany)

2011-07-01

The amount of water in the subsurface is a key factor influencing soil hydrology, run-off, evapotranspiration and plant development. A new measurement method is the so called cosmic ray method, recently introduced for soil moisture measurements by Zreda and coworkers. Secondary neutron fluxes, product of the interaction of primary cosmic-rays at the land surface, are strongly moderated by the presence of water in or above soil (soil moisture, snow and biomass water). Neutron counts at the ground/air interface represent a valuable observation at intermediate spatial scale which can be used to quantify stored water while distinguishing different water holding compartments at the land surface. We have performed such measurements in an agricultural field, in comparison with classical soil moisture measurement at a number of point locations. We discuss how to extract soil moisture values from the neutron counts, drawbacks of the method, but also that the results show a temporal development supported by the accompanying data.

MoisturEC: a new R program for moisture content estimation from electrical conductivity data

Science.gov (United States)

Terry, Neil; Day-Lewis, Frederick D.; Werkema, Dale D.; Lane, John W.

2018-01-01

Noninvasive geophysical estimation of soil moisture has potential to improve understanding of flow in the unsaturated zone for problems involving agricultural management, aquifer recharge, and optimization of landfill design and operations. In principle, several geophysical techniques (e.g., electrical resistivity, electromagnetic induction, and nuclear magnetic resonance) offer insight into soil moisture, but data‐analysis tools are needed to “translate” geophysical results into estimates of soil moisture, consistent with (1) the uncertainty of this translation and (2) direct measurements of moisture. Although geostatistical frameworks exist for this purpose, straightforward and user‐friendly tools are required to fully capitalize on the potential of geophysical information for soil‐moisture estimation. Here, we present MoisturEC, a simple R program with a graphical user interface to convert measurements or images of electrical conductivity (EC) to soil moisture. Input includes EC values, point moisture estimates, and definition of either Archie parameters (based on experimental or literature values) or empirical data of moisture vs. EC. The program produces two‐ and three‐dimensional images of moisture based on available EC and direct measurements of moisture, interpolating between measurement locations using a Tikhonov regularization approach.

Sifat Fisik Pati Ganyong (Canna edulis Kerr. Termodifikasi dan Penambahan Gum Xanthan untuk Rerotian (Physical Characteristics of Modified Canna edulis Kerr. Starch and Gum Xanthan for Bakeries

Directory of Open Access Journals (Sweden)

Parwiyanti Parwiyanti

2016-12-01

Full Text Available Modification of Canna starch through heat-moisture treatment (HMT and gum xanthan (GX treatment was conducted to improve the disadvantage of natural Canna starch in order to expand its usage in food industry, especially for bakery products. The research was arranged in a factorial randomized complete block design with three factors (temperature, incubation time, and GX concentrations and three replications for each factor.  The modified Canna  starch by HMT possessed water content of 15 % as well as combination of temperature (80 °C and 100 °C, periods (8 and 16 hours and concentration of GX (0; 0.5; 1; 1.5 and 2 %. The observed variables were the swelling power, water solubility index, water absorption index, baking expantion, and bulk density of modified Canna starch. The result showed that the modification of Canna starch by temperature, time of HMT and concentration GX produced modified starch with physical properties that significantly differ among treatments and natural starch.  Modified Canna starch by treatments of 80 °C, 8 hours, and 1 % xanthan gum concentration showed had swelling power 16.90 ± 0.48 g/g, water solubility index 10.28 ± 0.25 %, water absorption index 112.58 ± 0.38 %, baking expantion 0.94 ± 0.11 mL/g and bulk density 0.73 ± 0.026 g/mL which alike with wheat flour so that it can be further developed as wheat flour substitute on bakery products.   ABSTRAK Penelitian modifikasi pati ganyong melalui perlakuan heat-moisture-treatment (HMT dan penambahan gum xanthan (GX dilakukan untuk memperbaiki kelemahan pati ganyong alami sehingga menjadi luas aplikasinya dalam industri pangan terutama produk rerotian.  Penelitian menggunakan rancangan acak kelompok faktorial dengan 3 perlakukan dan 3 ulangan.  Perlakuan yang diberikan adalah waktu (8 dan 16 jam, suhu (80 °C dan 100 °C, kadar air 15 % dan konsentrasi gum xanthan (0, 0,5; 1; 1,5; 2 %.  Data dianalisis dengan sidik ragam (ANOVA pada α = 0,05, dilanjutkan

Assessing exposure to 3-MCPD from bakery products based on monitoring studies undertaken throughout Poland.

Science.gov (United States)

Starski, Andrzej; Jedra, Małgorzata; Gawarska, Halina; Postupolski, Jacek

2013-01-01

The compound 3-monochloropropano-1,2-diol, (3-MCPD) is a contaminant found in foodstuffs that arises during food processing and storage. Conditions condusive to the former are low pH and a high temperature and it can also be formed during manufacturing, ie. food processing. Those favouring the latter are dampness, raised temperatures, packaging conditions and storage duration. For the first time, high levels of 3-MCPD have been reported in soy sauces and hydrolysate products of vegetable protein manufactured through using acid hydrolysis. Animal studies on rats and mice have found that 3-MCPD is a carcinogen, however it is not genotoxic. To determine 3-MCPD levels in bakery products currently on the market and to estimate the resulting exposure to the those consumer groups most vulnerable. Results from a two year assessment of this contaminant are so presented. Concentrations of 3-MCPD were measured in 244 samples of bakery foodstuff products found on the market which included; sponge cake, biscuits, cakes, crackers, breadsticks and rusks. Sampling was undertaken by the State Sanitary Inspectorate and analyses were performed by an accredited Gas Chromatography Mass Spectrometry (GC/MS) method. The exposure was assessed by comparing the accepted Tolerable Daily Intake (TDI) for 3-MCPD with the different conditions it occurred in, the consumption of 3-MCPD in the aforementioned foodstuffs and the various consumer groups. Levels of 3-MCPD that exceeded the limits of quantification in the studied foodstuffs were found in 91 out of 244 samples, (ie. 37.3%). These samples included 11 sponge cakes (11.3%), 27 biscuits (55.2%), 10 crackers (8.33%), 17 breadsticks (8.93%), 21 rusks (63.6%) and 5 cakes (3.13%). The highest numbers of samples containing more than 10 (> or = 10) microg/ kg of 3-MCPD were successively found in the following; breadsticks (79%), biscuits (75%), rusks (33%), crackers (33%), cakes (31%), biscuits (24%) and sponge cakes (4%). In 60 samples (24

On-line moisture analysis

International Nuclear Information System (INIS)

Cutmore, N.G.; Mijak, D.G

2002-01-01

Measurement of the moisture content of iron ore has become a key issue for controlling moisture additions for dust suppression. In most cases moisture content is still determined by manual or automatic sampling of the ore stream, followed by conventional laboratory analysis by oven drying. Although this procedure enables the moisture content to be routinely monitored, it is too slow for control purposes. This has generated renewed interest in on-line techniques for the accurate and rapid measurement of moisture in iron ore on conveyors. Microwave transmission techniques have emerged over the past 40 years as the dominant technology for on-line measurement of moisture in bulk materials, including iron ores. Alternative technologies have their limitations. Infra-red analysers are used in a variety of process industries, but rely on the measurement of absorption by moisture in a very thin surface layer. Consequently such probes may be compromised by particle size effects and biased presentation of the bulk material. Nuclear-based analysers measure the total hydrogen content in the sample and do not differentiate between free and combined moisture. Such analysers may also be sensitive to material presentation and elemental composition. Very low frequency electromagnetic probes, such as capacitance or conductance probes, operate in the frequency region where the DC conductivity dominates much of the response, which is a function not only of moisture content but also of ionic composition and chemistry. These problems are overcome using microwave transmission techniques, which also have the following advantages, as a true bulk moisture analysis is obtained, because a high percentage of the bulk material is analysed; the moisture estimate is mostly insensitive to any biased presentation of moisture, for example due to stratification of bulk material with different moisture content and because no physical contact is made between the sensor and the bulk material. This is

Pupation Behaviors and Emergence Successes of Ectropis grisescens (Lepidoptera: Geometridae) in Response to Different Substrate Types and Moisture Contents.

Science.gov (United States)

Wang, Huifang; Ma, Tao; Xiao, Qiang; Cao, Panrong; Chen, Xuan; Wen, Yuzhen; Xiong, Hongpeng; Qin, Wenquan; Liang, Shiping; Jian, Shengzhe; Li, Yanjun; Sun, Zhaohui; Wen, Xiujun; Wang, Cai

2017-12-08

Ectropis grisescens Warren (Lepidoptera: Geometridae) is one of the most severe pests of tea plants in China. This species commonly pupates in soil; however, little is known about its pupation ecology. In the present study, choice and no-choice tests were conducted to investigate the pupation behaviors and emergence success of E. grisescens in response to different substrates (sand, sandy loam 1, sandy loam 2, and silt loam) and moisture contents (5, 20, 35, 50, 65, and 80%). Moisture-choice bioassays showed that significantly more E. grisescens individuals pupated in or on soil (sandy loam 1 and 2 and silt loam) that was at the intermediate moisture levels, whereas 5%- and 35%-moisture sand was significantly more preferred over 80%-moisture sand for pupating. Substrate-choice bioassays showed that sand was most preferred by E. grisescens individuals at 20%- and 80%-moisture levels, but no preference was detected among the four substrates at 50%-moisture content. No-choice tests showed that the percentage of burrowed E. grisescens individuals and pupation depth were significantly lower when soil was dry (20% moisture) or wet (80% moisture). In addition, 20%-moisture sandy loam 2 and silt loam significantly decreased the body water content of pupae and emergence success of adults compared to 50%-moisture content. However, each measurement (percentage of burrowed individuals, pupation depth, body water content, or emergence success) was similar when compared among different moisture levels of sand. Interestingly, pupae buried with 80%-moisture soil exhibited significantly lower emergence success than that were unburied. © The Authors 2017. Published by Oxford University Press on behalf of Entomological Society of America. All rights reserved. For permissions, please e-mail: journals.permissions@oup.com.

Legumes as Functional Ingredients in Gluten-Free Bakery and Pasta Products.

Science.gov (United States)

Foschia, Martina; Horstmann, Stefan W; Arendt, Elke K; Zannini, Emanuele

2017-02-28

The increasing demand for gluten-free food products from consumers has triggered food technologists to investigate a wide range of gluten-free ingredients from different sources to reproduce the unique network structure developed by gluten in a wheat-dough system. In recent times, the attention has been focused on novel application of legume flour or ingredients. The interest in this crop category is mainly attributed to their functional properties, such as solubility and water-binding capacity, which play an important role in gluten-free food formulation and processing. Their nutritional profile may also counteract the lack of nutrients commonly highlighted in commercial gluten-free bakery and pasta products, providing valuable sources of protein, dietary fiber, vitamins, minerals, and complex carbohydrates, which in turn have a positive impact on human health. This review reports the main chemical and functional characteristics of legumes and their functional application in gluten-free products.

MoisturEC: A New R Program for Moisture Content Estimation from Electrical Conductivity Data.

Science.gov (United States)

Terry, Neil; Day-Lewis, Frederick D; Werkema, Dale; Lane, John W

2018-03-06

Noninvasive geophysical estimation of soil moisture has potential to improve understanding of flow in the unsaturated zone for problems involving agricultural management, aquifer recharge, and optimization of landfill design and operations. In principle, several geophysical techniques (e.g., electrical resistivity, electromagnetic induction, and nuclear magnetic resonance) offer insight into soil moisture, but data-analysis tools are needed to "translate" geophysical results into estimates of soil moisture, consistent with (1) the uncertainty of this translation and (2) direct measurements of moisture. Although geostatistical frameworks exist for this purpose, straightforward and user-friendly tools are required to fully capitalize on the potential of geophysical information for soil-moisture estimation. Here, we present MoisturEC, a simple R program with a graphical user interface to convert measurements or images of electrical conductivity (EC) to soil moisture. Input includes EC values, point moisture estimates, and definition of either Archie parameters (based on experimental or literature values) or empirical data of moisture vs. EC. The program produces two- and three-dimensional images of moisture based on available EC and direct measurements of moisture, interpolating between measurement locations using a Tikhonov regularization approach. Published 2018. This article is a U.S. Government work and is in the public domain in the USA.

Moisture Dependence of physical Properties and Specific Heat Capacity of Neem (Azadirachta Indica A. Juss Kernels

Directory of Open Access Journals (Sweden)

A. Dauda

2017-02-01

Full Text Available This study investigated the effect of moisture content on the physical properties and specific heat capacity of Neem (Azadirachta Indica A. Juss nut kernels. The major, intermediate and minor axial dimensions of the kernels increased from 1.04 to 1.23cm, 0.42 to 0.6cm, and 0.32 to 0.45cm respectively, as the moisture content increased from 5.2 to 44.9 % (db. The arithmetic and geometric mean diameters determined at the same moisture level were significantly different from each other, with the arithmetic mean diameter being higher. In the above moisture range, one thousand kernel weight, true density, porosity, sphericity, roundness and surface area all increased linearly from 0.0987 to 0.1755kg, 632 to 733kgm-3, 6.42 to 32.14%, 41.3 to 47.5%, 22 to 36% and 13 to 24cm2 respectively, while bulk density decreased from 591.4 to 497.4kgm-3 with increase in moisture content. Angle of repose increased from 21.22 to 29.8o with increase in moisture content. The Static coefficient of friction on ply wood with grains parallel to the direction of movement ranged from 0.41 to 0.61, it ranged from 0.19 to 0.24 on on fiber glass, 0.28 to .038 on hessian bag material and 0.25 to 0.33 on galvanized steel sheet. The specific heat of the seed varied from 2738.1- 4345.4J/kg/oC in the above moisture range.

Radiometric measurement of ceramic material moisture

International Nuclear Information System (INIS)

Kominek, A.; Sojka, J.; Votava, P.

1975-01-01

Water content measurement using a neutron moisture meter has a long tradition in the CSSR. The method of water content determination using neutron and gamma radiation was developed by the Research Institute of Building Materials in Brno for a number of materials, as e.g. coke, brown coal semi-coke, anthracite, glass sand, dolomite, soda, gravel, aggregates, cement sludge, slag, brick clay, intermediate products of the ceramics industry, refractory building materials, etc. The water content measurement of ceramic materials for the manufacture of wall tiles was performed in a special equipment by detection of the slowed-down neutrons with an accuracy of +-0.6% water (within the range from 5 to 11%) and of materials for the manufacture of floor tiles by means of neutron and gamma radiation with an accuracy of +-0.4% water (within the range from 5 to 8%). (author)

On-line moisture analysis

CERN Document Server

Cutmore, N G

2002-01-01

Measurement of the moisture content of iron ore has become a key issue for controlling moisture additions for dust suppression. In most cases moisture content is still determined by manual or automatic sampling of the ore stream, followed by conventional laboratory analysis by oven drying. Although this procedure enables the moisture content to be routinely monitored, it is too slow for control purposes. This has generated renewed interest in on-line techniques for the accurate and rapid measurement of moisture in iron ore on conveyors. Microwave transmission techniques have emerged over the past 40 years as the dominant technology for on-line measurement of moisture in bulk materials, including iron ores. Alternative technologies have their limitations. Infra-red analysers are used in a variety of process industries, but rely on the measurement of absorption by moisture in a very thin surface layer. Consequently such probes may be compromised by particle size effects and biased presentation of the bulk mater...

Colour change of bakery products influenced by used additions

Directory of Open Access Journals (Sweden)

Petra Čáslavková

2014-01-01

Full Text Available This study deals with the effects of selected additions of vegetable origin on the colour of whole grain breads. The colour was assessed using model samples which were made of mixtures containing various wholemeal flour types (wheat, spelt, and rye flour and increasing amounts of additions in the form of buckwheat, oat, and barley flour. The additions were 10, 20, 30, 40 and 50 per cent. Colour measurement was performed instrumentally, using an image analysis method which was modified for the purposes of this study. It was found out that, regardless of the flour/addition ratio, both factors in the form of wheat, spelt, and rye wholemeal flour, and barley, oat and buckwheat flour additions and their interactions exhibited a significant influence on the colour of the bakery products (P P < 0.05 were found for the following combinations: mixture of wheat flour with buckwheat, barley, and oat; mixture of spelt flour with buckwheat and oat; and mixture of rye flour with buckwheat and barley. The proposed general regression model which was created using the data obtained in the experiment, showed colour variability of more than 95 per cent.

Use of spent coffee grounds as food ingredient in bakery products.

Science.gov (United States)

Martinez-Saez, Nuria; García, Alba Tamargo; Pérez, Inés Domínguez; Rebollo-Hernanz, Miguel; Mesías, Marta; Morales, Francisco J; Martín-Cabrejas, María A; Del Castillo, Maria Dolores

2017-02-01

The present research aimed to evaluate the use of spent coffee grounds (SCG) from instant coffee as a food ingredient and its application in bakery products. Data on physicochemical characterization, thermal stability and food safety of SCG were acquired. Evaluation of feasibility as dietary fibre was also determined. Results showed SCG are natural source of antioxidant insoluble fibre, essential amino acids, low glycaemic sugars, resistant to thermal food processing and digestion process, and totally safe. In the present work, SCG were incorporated in biscuit formulations for the first time. Low-calorie sweeteners and oligofructose were also included in the food formulations. Nutritional quality, chemical (acrylamide, hydroxymethylfurfural and advanced glycation end products) and microbiological safety and sensory tests of the biscuits were carried out. Innovative biscuits were obtained according to consumers' preferences with high nutritional and sensorial quality and potential to reduce the risk of chronic diseases such as obesity and diabetes. Copyright © 2016 Elsevier Ltd. All rights reserved.

Analysis and optimal design of moisture sensor for rice grain moisture measurement

Science.gov (United States)

Jain, Sweety; Mishra, Pankaj Kumar; Thakare, Vandana Vikas

2018-04-01

The analysis and design of a microstrip sensor for accurate determination of moisture content (MC) in rice grains based on oven drying technique, this technique is easy, fast and less time-consuming to other techniques. The sensor is designed with low insertion loss, reflection coefficient and maximum gain is -35dB and 5.88dB at 2.68GHz as well as discussed all the parameters such as axial ratio, maximum gain, smith chart etc, which is helpful for analysis the moisture measurement. The variation in percentage of moisture measurement with magnitude and phase of transmission coefficient is investigated at selected frequencies. The microstrip moisture sensor consists of one layer: substrate FR4, thickness 1.638 is simulated by computer simulated technology microwave studio (CST MWS). It is concluded that the proposed sensor is suitable for development as a complete sensor and to estimate the optimum moisture content of rice grains with accurately, sensitivity, compact, versatile and suitable for determining the moisture content of other crops and agriculture products.

Moisture transport in coated wood

NARCIS (Netherlands)

Meel, P.A. van; Erich, S.J.F.; Huinink, H.P.; Kopinga, K.; Jong, J. DE; Adan, O.C.G.

2011-01-01

Moisture accumulation inside wood causes favorable conditions for decay. Application of a coating alters the moisture sorption of wood and prevents accumulation of moisture. This paper presents the results of a nuclear magnetic resonance (NMR) study on the influence of a coating on the moisture

MoisturEC: an R application for geostatistical estimation of moisture content from electrical conductivity data

Science.gov (United States)

Terry, N.; Day-Lewis, F. D.; Werkema, D. D.; Lane, J. W., Jr.

2017-12-01

Soil moisture is a critical parameter for agriculture, water supply, and management of landfills. Whereas direct data (as from TDR or soil moisture probes) provide localized point scale information, it is often more desirable to produce 2D and/or 3D estimates of soil moisture from noninvasive measurements. To this end, geophysical methods for indirectly assessing soil moisture have great potential, yet are limited in terms of quantitative interpretation due to uncertainty in petrophysical transformations and inherent limitations in resolution. Simple tools to produce soil moisture estimates from geophysical data are lacking. We present a new standalone program, MoisturEC, for estimating moisture content distributions from electrical conductivity data. The program uses an indicator kriging method within a geostatistical framework to incorporate hard data (as from moisture probes) and soft data (as from electrical resistivity imaging or electromagnetic induction) to produce estimates of moisture content and uncertainty. The program features data visualization and output options as well as a module for calibrating electrical conductivity with moisture content to improve estimates. The user-friendly program is written in R - a widely used, cross-platform, open source programming language that lends itself to further development and customization. We demonstrate use of the program with a numerical experiment as well as a controlled field irrigation experiment. Results produced from the combined geostatistical framework of MoisturEC show improved estimates of moisture content compared to those generated from individual datasets. This application provides a convenient and efficient means for integrating various data types and has broad utility to soil moisture monitoring in landfills, agriculture, and other problems.

Effects of plasma polymerized para-xylene intermediate layers on characteristics of flexible organic light emitting diodes fabricated on polyethylene terephthalate substrates

International Nuclear Information System (INIS)

Sohn, Sunyoung; Kim, Kyuhyung; Kho, Samil; Jung, Donggeun; Boo, Jin-hyo

2008-01-01

Characteristics of flexible organic light emitting diodes (FOLEDs) with the plasma polymerized para-xylene (PPpX) intermediate layer were investigated. For the purpose of reducing moisture permeation through plastic substrates, a PPpX intermediate layer was inserted between FOLEDs and the plastic substrates. As the concentration of C-H bonding in the PPpX film deposited at 25 deg. C was increased, PPpX films showed increased transmittance. Surface morphologies of polyethylene terephthalate (PET) covered with the PPpX intermediate layer were improved compared to PET without PPpX on it. Due to the highly cross-linked network structure in the plasma polymer film, water vapor permeability of PET substrates with the PPpX intermediate layer of 75 nm was decreased compared to PET substrates without PPpX on it. FOLEDs with the PPpX intermediate layer showed improved optical and electrical characteristics as well as lifetimes than FOLEDs without the PPpX intermediate layer

Moisture Transport in Wood

DEFF Research Database (Denmark)

Astrup, Thomas; Hansen, Kurt Kielsgaard; Hoffmeyer, Preben

2005-01-01

Modelling of moisture transport in wood is of great importance as most mechanical and physical properties of wood depend on moisture content. Moisture transport in porous materials is often described by Ficks second law, but several observations indicate that this does not apply very well to wood....... Recently at the Technical University of Denmark, Department of Civil Engineering, a new model for moisture transport in wood has been developed. The model divides the transport into two phases, namely water vapour in the cell lumens and bound water in the cell walls....

Moisture in Crawl Spaces

Science.gov (United States)

Anton TenWolde; Samuel V. Glass

2013-01-01

Crawl space foundations can be designed and built to avoid moisture problems. In this article we provide a brief overview of crawl spaces with emphasis on the physics of moisture. We review trends that have been observed in the research literature and summarize cur-rent recommendations for moisture control in crawl spaces.

Towards the interaction between calcium carbide and water during gas-chromatographic determination of trace moisture in ultra-high purity ammonia.

Science.gov (United States)

Trubyanov, Maxim M; Mochalov, Georgy M; Suvorov, Sergey S; Puzanov, Egor S; Petukhov, Anton N; Vorotyntsev, Ilya V; Vorotyntsev, Vladimir M

2018-05-16

The current study focuses on the processes involved during the flow conversion of water into acetylene in a calcium carbide reaction cell for the trace moisture analysis of ammonia by reaction gas chromatography. The factors negatively affecting the reproducibility and the accuracy of the measurements are suggested and discussed. The intramolecular reaction of the HOCaCCH intermediate was found to be a side reaction producing background acetylene during the contact of wet ammonia gas with calcium carbide. The presence of the HOCaCCH intermediate among the reaction products is confirmed by an FTIR spectral study of calcium carbide powder exposed to wet gas. The side reaction kinetics is evaluated experimentally and its influence on the results of the gas chromatographic measurements is discussed in relation to the determination of the optimal operating parameters for ammonia analysis. The reaction gas chromatography method for the trace moisture measurements in an ammonia matrix was experimentally compared to an FTIR long-path length gas cell technique to evaluate the accuracy limitations and the resource intensity. Copyright © 2018 Elsevier B.V. All rights reserved.

Research of rheological characteristics and determination of rational parameters of drying process of activated ferment for bakery products

Directory of Open Access Journals (Sweden)

D. M. Borodulin

2017-01-01

Full Text Available The work is aimed at investigating the rheological properties of the ferment in the process of maturation and storage with subsequent determination of the rational parameters of its drying in various drying plants with the analysing of microflora of dried samples. We studied the rheological properties of the ferment using the strain of the lactobacilli L. Acidothilus 146A (activator and without it, which showed that the ferment for the production of special purpose bakery products to non-Newtonian or anomalously viscous liquids described by the Osthald-de-Vale rheological equation. We found that the introduction the strain of the lactobacilli L. Acidothilus 146A helps to reduce the viscosity during maturation by almost 3 times, and when storing the samples – in 2 times, this is indicated by the value of the consistency coefficient. The activator reduces the influence of temperature, so the structure of the ferment becomes more stable. It is easier to further process in this state. Consequently, the energy consumption for production is significantly reduced and the increases expiration date after the strain of the lactobacilli L. Acidothilus 146A is added to the starter for the production of special purpose bakery products. We detected kinetic patterns of drying of the activated ferment in thermoradiation, convective and sublimation dryers under different temperature operating conditions. We have determined the rational parameters of drying the ferment for the production of bakery products of specialized purpose. We analyzed the useful microflora of the dried samples. It has been revealed that microorganisms undergoing convective and sublimation (freeze drying are subjected to the smallest destructive effect. We found that microorganisms are less destroyed by convective and freeze drying. The microbial titer in these samples is at least 1(105CFU/g. While drying by the method of infrared irradiation, this titer is lower by a factor of ten

Buffer moisture protection system

International Nuclear Information System (INIS)

Ritola, J.; Peura, J.

2013-11-01

With the present knowledge, bentonite blocks have to be protected from the air relative humidity and from any moisture leakages in the environment that might cause swelling of the bentonite blocks during the 'open' installation phase before backfilling. The purpose of this work was to design the structural reference solution both for the bottom of the deposition hole and for the buffer moisture protection and dewatering system with their integrated equipment needed in the deposition hole. This report describes the Posiva's reference solution for the buffer moisture protection system and the bottom plate on basis of the demands and functional requirements set by long-term safety. The reference solution with structural details has been developed in research work made 2010-2011. The structural solution of the moisture protection system has not yet been tested in practice. On the bottom of the deposition hole a copper plate which protects the lowest bentonite block from the gathered water is installed straight to machined and even rock surface. The moisture protection sheet made of EPDM rubber is attached to the copper plate with an inflatable seal. The upper part of the moisture protection sheet is fixed to the collar structures of the lid which protects the deposition hole in the disposal tunnel. The main function of the moisture protection sheet is to protect bentonite blocks from the leaking water and from the influence of the air humidity at their installation stage. The leaking water is controlled by the dewatering and alarm system which has been integrated into the moisture protection liner. (orig.)

Microcomputerized neutron moisture gauge

International Nuclear Information System (INIS)

Liu Shengkang; Mei Yu

1987-01-01

A microcomputerized neutron moisture gauge is introduced. This gauge consists of a neutron moisture sensor and instruments. It is developed from the neutron moisture gauge for concrete mixer. A TECH-81 single card microcomputer is used for count, computation and display. It has the function of computing compensated quantity of sand. It can acquire the data from several neutron sensors by the multichanneling sampling, therefore it can measure moisture values of sand in several hoppers simultaneously. The precision of the static state calibration curve is 0.24% wt. The error limits of the dynamic state check is < 0.50% wt

Effect of Initial Moisture on the Adsorption and Desorption Equilibrium Moisture Contents of Polished Rice

OpenAIRE

Murata, Satoshi; Amaratunga, K.S.P.; Tanaka, Fumihiko; Hori, Yoshiaki; 村田, 敏; 田中, 史彦; 堀, 善昭

1993-01-01

The moisture adsorption and desorption properties for polished rice have been measured using a dynamic ventilatory method. Air temperatures of 10,20,30 and 40℃, relative humidities of 50,60,70,80 and 90%, and five levels of initial moisture contents ranging approximately from 8% to 19% d.b. were used to obtain moisture content data. The value of equilibrium moisture content for each initial moisture content at the range of air condition was determined by a method of nonlinear least squares. R...

Moisture content measurement in paddy

Science.gov (United States)

Klomklao, P.; Kuntinugunetanon, S.; Wongkokua, W.

2017-09-01

Moisture content is an important quantity for agriculture product, especially in paddy. In principle, the moisture content can be measured by a gravimetric method which is a direct method. However, the gravimetric method is time-consuming. There are indirect methods such as resistance and capacitance methods. In this work, we developed an indirect method based on a 555 integrated circuit timer. The moisture content sensor was capacitive parallel plates using the dielectric constant property of the moisture. The instrument generated the output frequency that depended on the capacitance of the sensor. We fitted a linear relation between periods and moisture contents. The measurement results have a standard uncertainty of 1.23 % of the moisture content in the range of 14 % to 20 %.

The identity of Albuca caudata Jacq. (Hyacinthaceae and a description of a new related species: A. bakeri

Directory of Open Access Journals (Sweden)

Mario Martínez-Azorín

2011-07-01

Full Text Available The name Albuca caudata Jacq. has been widely misunderstood or even ignored since its description in 1791. After studying herbarium specimens and living populations in South Africa, plants fitting Jacquin´s concept of that species are found to be widely distributed in the Eastern Cape, mainly in the Albany centre of Endemism. Furthermore, some divergent specimens matching Baker´s concept of A. caudata are described as a new related species: A. bakeri. Data on typification, morphology, ecology, and distribution are reported for both taxa. Affinities and divergences with other close allies are also discussed.

Portable neutron moisture gage for the moisture determination of structure parts

International Nuclear Information System (INIS)

Harnisch, M.

1985-01-01

For determining the moisture of structure parts during building or before repairing a portable neutron moisture gage consisting of a neutron probe and pulse analyzer has been developed. The measuring process, calibration, and prerequisites of application are briefly discussed

an intermediate moisture meat

African Journals Online (AJOL)

Bunmi

A total of 50 sticks of Suya weighing from 38.10 - 59.30 grams of sliced meat per stick were prepared for .... prolong shelflife and provide a natural alternative (or supplement) to chemical preservatives. Its antimicrobial ... Although O. gratissimum appears safe to use in both food and as medicine, its level of inclusion in food.

Effect of heat treatment and dough formulation on the formation of Maillard reaction products in fine bakery products - benefits and weak points

OpenAIRE

Ciesarová, Z.; Kukurová, K.; Bednáriková, A.; Morales, F. J.

2009-01-01

Possibly harmful compounds (acrylamide, 5-(hydroxymethyl)-2-furfural - HMF), markers of the Maillard reaction extent (furosine, fluorescence, browning, colour), as well as beneficial radical-scavenging capacity were determined in fried fine bakery products, rosquillas, at different heat treatment and dough formulation. In different simplified recipes, saccharose was substituted by glucose and fructose, and a raising agent was added while different temperature and time regimes were applied. Du...

THE LEVEL OF CUSTOMER SATISFACTION AS ONE OF THE GOALS OF THE QUALITY OF THE ORGANIZATION IN THE BAKERY INDUSTRY

OpenAIRE

Aleksandar Maric; Slavko Arsovski

2010-01-01

The original definition of consumption (from Latin "consumer") that is closely related to the notion of consumer, related to the taking of food- consuming. This paper describes an original methodology of measuring customer satisfaction bakery products (bread and pastries) as well as the quality objectives of the organization. By comparing the size of the level of satisfaction obtained by this method of measuring the ACSI index, as one of the most used way to measure customer satisfaction with...

Iron enriched Saccharomyces cerevisiae maintains its fermenting power and bakery properties

Directory of Open Access Journals (Sweden)

Fernanda Gaensly

2011-12-01

Full Text Available Iron is an essential micronutrient in the metabolism of almost all living organisms; however, its deficiency is well documented especially in pregnant women and in children. Iron salts as a dietary supplement have low bioavailability and can cause gastrointestinal discomforts. Iron enriched yeasts can provide a supplementation of this micronutrient to the diet because this mineral has a better bioavailability when bonded to yeast cell macromolecules. These yeasts can be used as feed supplement for human and animals and also as baker's yeast. Baker's yeast Saccharomyces cerevisiae was cultivated in a reactor employing yeast media supplemented with 497 mg ferrous sulfate.L-1, and the resultant biomass incorporated 8 mg Fe.g-1 dry matter. This biomass maintained its fermenting power regarding both water displace measurement through carbonic dioxide production and bakery characteristics. The bread produced using the yeast obtained by cultivation in yeast media supplemented with iron presented six times more iron than the bread produced using the yeast obtained by cultivation without iron supplementation.

Simulation model cooling and freezing of bread- and pastry products. Orientation and literature study; Simulatiemodel koelen en vriezen van brood- en banketprodukten. Orientatie en literatuurstudie

Energy Technology Data Exchange (ETDEWEB)

Van der Sluis, S.M.

1991-07-01

To improve the quality, the process, and to save costs during the production of bakery and pastry products, a simulation model to freeze and thaw these products could be an excellent means to optimize the system and to realize the optional energy savings. A literature survey was carried out to find examples of appropriate simulation models. The results of the survey must form the basis of the title project. The BERTIX model, developed by TNO (Netherlands Organization for Applied Scientific Research) for the meat industry, can be applicated to simulate cooling- and freezing processes in the bakery sector when it is extended with the modelling of internal moisture transport and with freezing proecesses. In the literature little is known of thermophysical properties of bakery products. By means of the computer program Costherm most of these properties can be calculated (specific heat, heat conduction coefficient, enthalpy). Other properties have to be determined experimentally (porosity, density). 4 figs., 104 figs.

Effects of addition of hydrocolloids on the textural and structural properties of high-protein intermediate moisture food model systems containing sodium caseinate.

Science.gov (United States)

Li, J; Wu, Y; Ma, Y; Lu, N; Regenstein, J M; Zhou, P

2017-08-01

High-protein intermediate moisture food (HPIMF) containing sodium caseinate (NaCN) often gave a harder texture compared with that made from whey proteins or soy proteins, due to the aggregation of protein particles. The objectives of this study were to explore whether the addition of hydrocolloids could soften the texture and illustrate the possible mechanism. Three kinds of hydrocolloids, xanthan gum, κ-carrageenan, and gum arabic were chosen, and samples including of these three kinds of hydrocolloids were studied through texture analysis using a TPA test and microstructure observation by confocal laser scanning microscopy (CLSM) and scanning electron microscopy (SEM). The texture analysis results showed that xanthan gum was more effective at softening the HPIMF containing NaCN compared to κ-carrageenan and gum arabic. In addition, with the increase of xanthan gum concentration from 0.2 to 2%, the HPIMF matrix became softer, and fractures were observed during the compression for samples with xanthan gum added at low concentrations but not 2%. Microstructure observation suggested that the matrix originally dominated by the network formed through the aggregation of swollen protein particles was inhibited by the addition of xanthan gum, resulting in the softening of the texture and also contributing to the fracture during compression. With the increase of xanthan gum concentration up to 2%, the protein dominating network would be gradually replaced with a matrix dominated by the newly formed network of xanthan gum with protein particles as fillers. Furthermore, this formation of a xanthan gum dominating network structure also resulted in changes in small molecule distribution, as observed using low-field NMR.

Impact assessment of intermediate soil cover on landfill stabilization by characterizing landfilled municipal solid waste.

Science.gov (United States)

Qi, Guangxia; Yue, Dongbei; Liu, Jianguo; Li, Rui; Shi, Xiaochong; He, Liang; Guo, Jingting; Miao, Haomei; Nie, Yongfeng

2013-10-15

Waste samples at different depths of a covered municipal solid waste (MSW) landfill in Beijing, China, were excavated and characterized to investigate the impact of intermediate soil cover on waste stabilization. A comparatively high amount of unstable organic matter with 83.3 g kg(-1) dry weight (dw) total organic carbon was detected in the 6-year-old MSW, where toxic inorganic elements containing As, Cd, Cr, Cu, Mn, Ni, Pb, and Zn of 10.1, 0.98, 85.49, 259.7, 530.4, 30.5, 84.0, and 981.7 mg kg(-1) dw, respectively, largely accumulated because of the barrier effect of intermediate soil cover. This accumulation resulted in decreased microbial activities. The intermediate soil cover also caused significant reduction in moisture in MSW under the soil layer, which was as low as 25.9%, and led to inefficient biodegradation of 8- and 10-year-old MSW. Therefore, intermediate soil cover with low permeability seems to act as a barrier that divides a landfill into two landfill cells with different degradation processes by restraining water flow and hazardous matter. Copyright © 2013 Elsevier Ltd. All rights reserved.

The MHD intermediate shock interaction with an intermediate wave: Are intermediate shocks physical?

International Nuclear Information System (INIS)

Wu, C.C.

1988-01-01

Contrary to the usual belief that MHD intermediate shocks are extraneous, the authors have recently shown by numerical solutions of dissipative MHD equations that intermediate shocks are admissible and can be formed through nonlinear steepening from a continuous wave. In this paper, he clarifies the differences between the conventional view and the results by studying the interaction of an MHD intermediate shock with an intermediate wave. The study reaffirms his results. In addition, the study shows that there exists a larger class of shocklike solutions in the time-dependent dissiaptive MHD equations than are given by the MHD Rankine-Hugoniot relations. it also suggests a mechanism for forming rotational discontinuities through the interaction of an intermediate shock with an intermediate wave. The results are of importance not only to the MHD shock theory but also to studies such as magnetic field reconnection models

Predicting temperature and moisture distributions in conditioned spaces using the zonal approach

Energy Technology Data Exchange (ETDEWEB)

Mendonca, K.C. [Parana Pontifical Catholic Univ., Curitiba (Brazil); Wurtz, E.; Inard, C. [La Rochelle Univ., La Rochelle, Cedex (France). LEPTAB

2005-07-01

Moisture interacts with building elements in a number of different ways that impact upon building performance, causing deterioration of building materials, as well as contributing to poor indoor air quality. In humid climates, moisture represents one of the major loads in conditioned spaces. It is therefore important to understand and model moisture transport accurately. This paper discussed an intermediate zonal approach to building a library of data in order to predict whole hygrothermal behavior in conditioned rooms. The zonal library included 2 models in order to consider building envelope moisture buffering effects as well as taking into account the dynamic aspect of jet airflow in the zonal method. The zonal library was then applied to a case study to show the impact of external humidity on the whole hygrothermal performance of a room equipped with a vertical fan-coil unit. The proposed theory was structured into 3 groups representing 3 building domains: indoor air; envelope; and heating, ventilation and air conditioning (HVAC) systems. The indoor air sub-model related to indoor air space, where airflow speed was considered to be low. The envelope sub-model related to the radiation exchanges between the envelope and its environment as well as to the heat and mass transfers through the envelope material. The HVAC system sub-model referred to the whole system including equipment, control and specific airflow from the equipment. All the models were coupled into SPARK, where the resulting set of non-linear equations were solved simultaneously. A case study of a large office conditioned by a vertical fan-coil unit with a rectangular air supply diffuser was presented. Details of the building's external and internal environment were provided, as well as convective heat and mass transfer coefficients and temperature distributions versus time. Results of the study indicated that understanding building material moisture buffering effects is as important as

Postprandial Gastrointestinal Function Differs after Acute Administration of Sourdough Compared with Brewer's Yeast Bakery Products in Healthy Adults.

Science.gov (United States)

Polese, Barbara; Nicolai, Emanuele; Genovese, Daniela; Verlezza, Viviana; La Sala, Carmine N; Aiello, Marco; Inglese, Marianna; Incoronato, Mariarosaria; Sarnelli, Giovanni; De Rosa, Tiziana; Schiatti, Alfio; Mondelli, Francesco; Ercolini, Danilo; Cuomo, Rosario

2018-02-01

Europeans consume large quantities of bakery products, although these are known as one of the food categories that potentially leads to postprandial symptoms (such as fullness and bloating). The aim of this study was to evaluate the effects of sourdough baked goods on gastric emptying and gastrointestinal fermentation and symptoms in healthy people. In a double-blind, randomized crossover study, 2 sourdough croissants (SCs) or 2 brewer's yeast croissants (BCs) were served as single meals to 17 healthy adults [9 women; age range: 18-40 y; body mass index range (in kg/m2): 18-24]. Gastric volume (GV) was evaluated by magnetic resonance to calculate gastric-emptying rate in the 3-h interval after croissant ingestion. A hydrogen breath test was performed to measure hydrogen production after SC and BC ingestion. Palatability and postprandial gastrointestinal symptoms (discomfort, nausea, fullness, and bloating) over a 4-h period after the meal were evaluated. The area under the curve (AUC) was used to evaluate the overall effects on all variables tested. The total GV AUC was reduced by 11% during the 3 h after the consumption of SCs compared with BCs (P = 0.02). Hydrogen production during the 4-h interval after ingestion of SCs was 30% lower than after BCs (P = 0.03). SCs were rated as being >2 times as palatable as BCs (P bakery products could promote better postprandial gastrointestinal function in healthy adults and be more acceptable than those prepared with brewer's yeast. This trial was registered at www.clinicaltrials.gov as NCT03207516.

Effects of moisture barrier and initial moisture content on the storage ...

African Journals Online (AJOL)

The two factors examined were moisture barrier at three levels namely: thick lining, thin lining and non-lining. The other factor included initial moisture content of the produce, namely, turgid and partially wilted. Partial wilting of the produce was achieved by exposing freshly harvested materials at ambient temperature to dry ...

7 CFR 52.3185 - Moisture limits.

Science.gov (United States)

2010-01-01

... 7 Agriculture 2 2010-01-01 2010-01-01 false Moisture limits. 52.3185 Section 52.3185 Agriculture... United States Standards for Grades of Dried Prunes Moisture, Uniformity of Size, Defects § 52.3185 Moisture limits. Dried prunes shall not exceed the moisture limits for the applicable grades and kind and...

7 CFR 868.258 - Moisture.

Science.gov (United States)

2010-01-01

... 7 Agriculture 7 2010-01-01 2010-01-01 false Moisture. 868.258 Section 868.258 Agriculture... Governing Application of Standards § 868.258 Moisture. Water content in brown rice for processing as... purpose of this paragraph, “approved device” shall include the Motomco Moisture Meter and any other...

Errors in the calculation of sub-soil moisture probe by equivalent moisture content technique

International Nuclear Information System (INIS)

Lakshmipathy, A.V.; Gangadharan, P.

1982-01-01

The size of the soil sample required to obtain the saturation response, with a neutron moisture probe is quite large and this poses practical problems of handling and mixing large amounts of samples for absolute laboratory calibration. Hydrogenous materials are used as a substitute for water in the equivalent moisture content technique, for calibration of soil moisture probes. In this it is assumed that only hydrogen of the bulk sample is responsible for the slowing down of fast neutrons and the slow neutron countrate is correlated to equivalent water content by considering the hydrogen density of sample. It is observed that the higher atomic number elements present in water equivalent media also affect the response of the soil moisture probe. Hence calculations, as well as experiments, were undertaken to know the order of error introduced by this technique. The thermal and slow neutron flux distribution around the BF 3 counter of a sub-soil moisture probe is calculated using three group diffusion theory. The response of the probe corresponding to different equivalent moisture content of hydrogenous media, is calculated taking into consideration the effective length of BF 3 counter. Soil with hydrogenous media such as polyethylene, sugar and water are considered for calculation, to verify the suitability of these materials as substitute for water during calibration of soil moisture probe. Experiments were conducted, to verify the theoretically calculated values. (author)

Soil moisture variability across different scales in an Indian watershed for satellite soil moisture product validation

KAUST Repository

Singh, Gurjeet

2016-05-05

Strategic ground-based sampling of soil moisture across multiple scales is necessary to validate remotely sensed quantities such as NASA’s Soil Moisture Active Passive (SMAP) product. In the present study, in-situ soil moisture data were collected at two nested scale extents (0.5 km and 3 km) to understand the trend of soil moisture variability across these scales. This ground-based soil moisture sampling was conducted in the 500 km2 Rana watershed situated in eastern India. The study area is characterized as sub-humid, sub-tropical climate with average annual rainfall of about 1456 mm. Three 3x3 km square grids were sampled intensively once a day at 49 locations each, at a spacing of 0.5 km. These intensive sampling locations were selected on the basis of different topography, soil properties and vegetation characteristics. In addition, measurements were also made at 9 locations around each intensive sampling grid at 3 km spacing to cover a 9x9 km square grid. Intensive fine scale soil moisture sampling as well as coarser scale samplings were made using both impedance probes and gravimetric analyses in the study watershed. The ground-based soil moisture samplings were conducted during the day, concurrent with the SMAP descending overpass. Analysis of soil moisture spatial variability in terms of areal mean soil moisture and the statistics of higher-order moments, i.e., the standard deviation, and the coefficient of variation are presented. Results showed that the standard deviation and coefficient of variation of measured soil moisture decreased with extent scale by increasing mean soil moisture. © (2016) COPYRIGHT Society of Photo-Optical Instrumentation Engineers (SPIE). Downloading of the abstract is permitted for personal use only.

Moisture accumulation in a building envelope

Energy Technology Data Exchange (ETDEWEB)

Forest, T.W.; Checkwitch, K.

1988-09-01

In a large number of cases, the failure of a building envelope can be traced to the accumulation of moisture. In a cold winter climate, characteristic of the Canadian prairies, moisture is deposited in the structure by the movement of warm, moist air through the envelope. Tests on the moisture accumulation in a building envelope were initiated in a test house at an Alberta research facility during the 1987/88 heating season. The indoor moisture generation rate was measured and compared with the value inferred from the measured air infiltration rate. With the flue open, the moisture generation rate was approximately 5.5 kg/d of which 0.7 kg/d entered the building envelope; the remainder was exhausted through the flue. With the flue blocked, the moisture generation rate decreased to 3.4 kg/d, while the amount of moisture migrating through the envelope increased to 4.0 kg/d. The moisture accumulation in wall panels located on the north and south face of the test house was also monitored. Moisture was allowed to enter the wall cavity via a hole in the drywall. The fiberglass insulation remained dry throughout the test period. The moisture content of the exterior sheathing of the north panel increased to a maximum of 18% wt in the vicinity of the hole, but quickly dried when the ambient temperatures increased towards the end of the season. The south panel showed very little moisture accumlation due to the effects of solar radiation. 14 refs., 9 figs.

Use of Soil Moisture Variability in Artificial Neural Network Retrieval of Soil Moisture

Directory of Open Access Journals (Sweden)

Bert Veenendaal

2009-12-01

Full Text Available Passive microwave remote sensing is one of the most promising techniques for soil moisture retrieval. However, the inversion of soil moisture from brightness temperature observations is not straightforward, as it is influenced by numerous factors such as surface roughness, vegetation cover, and soil texture. Moreover, the relationship between brightness temperature, soil moisture and the factors mentioned above is highly non-linear and ill-posed. Consequently, Artificial Neural Networks (ANNs have been used to retrieve soil moisture from microwave data, but with limited success when dealing with data different to that from the training period. In this study, an ANN is tested for its ability to predict soil moisture at 1 km resolution on different dates following training at the same site for a specific date. A novel approach that utilizes information on the variability of soil moisture, in terms of its mean and standard deviation for a (sub region of spatial dimension up to 40 km, is used to improve the current retrieval accuracy of the ANN method. A comparison between the ANN with and without the use of the variability information showed that this enhancement enables the ANN to achieve an average Root Mean Square Error (RMSE of around 5.1% v/v when using the variability information, as compared to around 7.5% v/v without it. The accuracy of the soil moisture retrieval was further improved by the division of the target site into smaller regions down to 4 km in size, with the spatial variability of soil moisture calculated from within the smaller region used in the ANN. With the combination of an ANN architecture of a single hidden layer of 20 neurons and the dual-polarized brightness temperatures as input, the proposed use of variability and sub-region methodology achieves an average retrieval accuracy of 3.7% v/v. Although this accuracy is not the lowest as comparing to the research in this field, the main contribution is the ability of ANN in

Moisture Dynamics in Building Envelopes

DEFF Research Database (Denmark)

Peuhkuri, Ruut Hannele

2003-01-01

The overall scope of this Thesis "Moisture dynamics in building envelopes" has been to characterise how the various porous insulation materials investigated performed hygrothermally under conditions similar to those in a typical building envelope. As a result of the changing temperature...... part of the Thesis consists of a theory and literature review on the moisture storage and transport processes (Chapter 2), on the non-Fickian moisture transport (Chapter 3)and on the methods for determining the moisture properties (Chapter 4). In the second part, the conducted experimental work...

Moisture dynamics in building envelopes

Energy Technology Data Exchange (ETDEWEB)

Peuhkuri, R.

2003-07-01

The overall scope of this Thesis 'Moisture dynamics in building envelopes' has been to characterise how the various porous insulation materials investigated performed hygro thermally under conditions similar to those in a typical building envelope. As a result of the changing temperature and moisture conditions in the exterior weather and indoor climate the materials dynamically absorb and release moisture. The complexity of the impact of these conditions on the resulting moisture transport and content of the materials has been studied in this Thesis with controlled laboratory tests. (au)

7 CFR 868.207 - Moisture.

Science.gov (United States)

2010-01-01

... 7 Agriculture 7 2010-01-01 2010-01-01 false Moisture. 868.207 Section 868.207 Agriculture... Application of Standards § 868.207 Moisture. Water content in rough rice as determined by an approved device..., “approved device” shall include the Motomco Moisture Meter and any other equipment that is approved by the...

Lactic acid bacteria as bio-preservatives in bakery – Role of sourdough systems in the quality, safety and shelf life of bread

OpenAIRE

Koy, Rebaz

2017-01-01

Microbial contamination and survival during storage of bread are a cause of both health concerns and economic losses. Traditional fermentation systems were studied as sources of lactic acid bacteria (LAB) with antagonistic potential against foodborne pathogens and spoilage organisms, with the aim to improve the safety and shelf life of bakery products. The antagonistic activity of four types of buttermilk (BM) products fermented with Lactococcus lactis subsp. lactis was evaluated against a...

Soil moisture variability across different scales in an Indian watershed for satellite soil moisture product validation

KAUST Repository

Singh, Gurjeet; Panda, Rabindra K.; Mohanty, Binayak P.; Jana, Raghavendra Belur

2016-01-01

Strategic ground-based sampling of soil moisture across multiple scales is necessary to validate remotely sensed quantities such as NASA’s Soil Moisture Active Passive (SMAP) product. In the present study, in-situ soil moisture data were collected

QUALITY MANAGEMENT OF BAKERY PRODUCTS: A CASE STUDY IN SC

Directory of Open Access Journals (Sweden)

Nicoleta- Luminiţa STRÂMBEANU RISTEA

2013-01-01

Full Text Available The paper aimed to present the benefits of implementing HACCP (Hazard Analysis and Critical Control Points to company S.C. "DOBRE AND SONS" S.R.L. Constanta, Romania. The data have been provided by the above mentioned manufacturer. The objectives of S.C. "DOBRE AND SONS" S.R.L. are protecting the health of the consumers of the products and their satisfaction regarding the consumption of products that are nutritional, tasty, fresh, free from microbiological, chemical and physical hazard, as well as possessing stable properties during the validity for consumption. In this respect, there has been implemented and maintained an integrated management system of food quality and safety according to SR EN ISO 9001:2008, SR EN ISO 22000:2005 and according to IFS standard, version 5/2007, which consists of determining the potential biological, chemical and physical hazards that might affect the safety of bread and bakery products, or the health of the consumer. HACCP team is analyzing hazard using one of the recommended techniques: brainstorming or the cause - effect diagram. In conclusion, the company S.C. "DOBRE AND SONS" S.R.L. Constanta, Romania provides awareness and employee involvement at all levels in achieving the appointed objectives.

Surface moisture estimation in urban areas

Science.gov (United States)

Jiang, Yitong

Surface moisture is an important parameter because it modifies urban microclimate and surface layer meteorology. The primary objectives of this paper are: 1) to analyze the impact of surface roughness from buildings on surface moisture in urban areas; and 2) to quantify the impact of surface roughness resulting from urban trees on surface moisture. To achieve the objectives, two hypotheses were tested: 1) the distribution of surface moisture is associated with the structural complexity of buildings in urban areas; and 2) The distribution and change of surface moisture is associated with the distribution and vigor of urban trees. The study area is Indianapolis, Indiana, USA. In the part of the morphology of urban trees, Warren Township was selected due to the limitation of tree inventory data. To test the hypotheses, the research design was made to extract the aerodynamic parameters, such as frontal areas, roughness length and displacement height of buildings and trees from Terrestrial and Airborne LiDAR data, then to input the aerodynamic parameters into the urban surface energy balance model. The methodology was developed for comparing the impact of aerodynamic parameters from LiDAR data with the parameters that were derived empirically from land use and land cover data. The analytical procedures are discussed below: 1) to capture the spatial and temporal variation of surface moisture, daily and hourly Land Surface Temperature (LST) were downscaled from 4 km to 1 km, and 960 m to 30 m, respectively, by regression between LST and various components that impact LST; 2) to estimate surface moisture, namely soil moisture and evapotranspiration (ET), land surfaces were classified into soil, vegetation, and impervious surfaces, using Linear Spectral Mixture Analysis (LSMA); 3) aerodynamic parameters of buildings and trees were extracted from Airborne and Terrestrial LiDAR data; 4) the Temperature-Vegetation-Index (TVX) method, and the Two-Source-Energy-Balance (TSEB

Estimated exposure to zearalenone, ochratoxin A and aflatoxin B1 through the consume of bakery products and pasta considering effects of food processing.

Science.gov (United States)

Bol, Emilli Keller; Araujo, Letícia; Veras, Flávio Fonseca; Welke, Juliane Elisa

2016-03-01

The objective of this research was to estimate the processing effect on mycotoxins levels and the exposure to zearalenone (ZEA), ochratoxin (OTA) and aflatoxin B1 (AFB1) through the consumption of pasta and bakery products. The higher reduction percentage of mycotoxins was observed in cake production (95, 90 and 70% for ZEA, OTA and AFB1, respectively). Bread and biscuit showed similar reduction in mycotoxins levels (89 and 90% for ZEA; 80 and 85% for OTA; 36 and 40% for AFB1, respectively). The lower reduction in the levels of mycotoxins has been observed for pasta (75, 65 and 10% for ZEA, OTA and AFB1, respectively). The consumption of these products could represent 12.6% of the maximum tolerable daily intake of ZEA and 30.5% of the tolerable weekly intake of OTA. The margin of exposure value related to the exposure to AFB1 was 24.6. The exposure to ZEA and OTA through the consumption of bakery products and pasta would not represent risk for consumer health, (although conjugated forms were not determined). However, the exposure to AFB1 represents a risk (even without considering the AFB1-conjugated forms). Copyright © 2016 Elsevier Ltd. All rights reserved.

Measurement of soil moisture using gypsum blocks

DEFF Research Database (Denmark)

Friis Dela, B.

the building. Consequently, measuring the moisture of the surrounding soil is of great importance for detecting the source of moisture in a building. Up till now, information has been needed to carry out individual calibrations for the different types of gypsum blocks available on the market and to account......For the past 50 years, gypsum blocks have been used to determine soil moisture content. This report describes a method for calibrating gypsum blocks for soil moisture measurements. Moisture conditions inside a building are strongly influenced by the moisture conditions in the soil surrounding...

THE LEVEL OF CUSTOMER SATISFACTION AS ONE OF THE GOALS OF THE QUALITY OF THE ORGANIZATION IN THE BAKERY INDUSTRY

Directory of Open Access Journals (Sweden)

Aleksandar Maric

2010-12-01

Full Text Available The original definition of consumption (from Latin "consumer" that is closely related to the notion of consumer, related to the taking of food- consuming. This paper describes an original methodology of measuring customer satisfaction bakery products (bread and pastries as well as the quality objectives of the organization. By comparing the size of the level of satisfaction obtained by this method of measuring the ACSI index, as one of the most used way to measure customer satisfaction with quality of products / services determinate quality reserves in both cases.

Uso de açúcares em produtos panificados Sugar effect on bakery products

Directory of Open Access Journals (Sweden)

Mauricio Sergio Esteller

2004-12-01

Full Text Available Pão é um produto popular consumido na forma de lanches ou com refeições e apreciado devido a sua aparência, aroma, sabor, preço e disponibilidade. Depois de produzidos, os pães sofrem transformações que levam rapidamente à perda de crocância e ao endurecimento. Este processo tem impacto econômico grande, obrigando os produtores a trabalharem com data de validade curta, promoções, retorno de produtos não comercializados e aumento nos custos de produção e distribuição. A maioria dos produtos panificados apresenta algum tipo de açúcar que, além do enriquecimento calórico, funciona como melhorador de sabor, cor, plasticidade, conservação e auxiliar na fermentação. Neste estudo utilizou-se formulação padronizada, substituindo-se a sacarose da formulação inicial por outros açúcares (frutose líquida e cristalina, dextrose anidra, mel e açúcar invertido, mantendo-se o teor de sólidos totais e o de água. O tempo e a temperatura de assamento foram fixados em 8min e 225ºC. Foram elaboradas análises de textura (dureza, umidade, volume, sensorial e vida-de-prateleira. Os resultados mostraram que a utilização de açúcares com características umectantes, se utilizados em quantidade adequada à formulação, podem melhorar a maciez e prolongar a vida-de-prateleira dos pães.Bread is a popular product consumed as a sandwich or during mealtime and appreciated by its appearance, flavor, taste, price and availability. After its production take place changes that leads to loss of crust crispness and increase of crumb firmness. Staling has a significant economic impact that lead the manufacturers to reduce the shelf-life, increase store discounts, production and distribution costs. The majority of bakery products contain some type of sugar which as font of energy improve flavor, color, softness, conservation and fermentation aid. A control bread formula was used changing sucrose from the original formula to different

Probing bias reduction to improve comparability of lint cotton water and moisture contents at moisture equilibrium

Science.gov (United States)

The Karl Fischer Titration (KFT) reference method is specific for water in lint cotton and was designed for samples conditioned to moisture equilibrium, thus limiting its biases. There is a standard method for moisture content – weight loss – by oven drying (OD), just not for equilibrium moisture c...

An overview of the measurements of soil moisture and modeling of moisture flux in FIFE

Science.gov (United States)

Wang, J. R.

1992-01-01

Measurements of soil moisture and calculations of moisture transfer in the soil medium and at the air-soil interface were performed over a 15-km by 15-km test site during FIFE in 1987 and 1989. The measurements included intensive soil moisture sampling at the ground level and surveys at aircraft altitudes by several passive and active microwave sensors as well as a gamma radiation device.

Compact RFID Enabled Moisture Sensor

Directory of Open Access Journals (Sweden)

U. H. Khan

2016-09-01

Full Text Available This research proposes a novel, low-cost RFID tag sensor antenna implemented using commercially available Kodak photo-paper. The aim of this paper is to investigate the possibility of stable, RFID centric communication under varying moisture levels. Variation in the frequency response of the RFID tag in presence of moisture is used to detect different moisture levels. Combination of unique jaw shaped contours and T-matching network is used for impedance matching which results in compact size and minimal ink consumption. Proposed tag is 1.4 × 9.4 cm2 in size and shows optimum results for various moisture levels upto 45% in FCC band with a bore sight read range of 12.1 m.

Neutron moisture monitoring (NMM) and moisture contents in the Green River, Utah, UMTRA disposal cell

International Nuclear Information System (INIS)

1992-06-01

This report provides the basis for the US Department of Energy's (DOE) request to discontinue neutron moisture monitoring (NMM) at the Green River, Utah, Uranium Mill Tailings Remedial Action (UMTRA) disposal cell and decommission the neutron access holes. After 3 years of monitoring the disposal cell, the DOE has determined that the NMM method is not suitable for determining changes in moisture content in the disposal cell. Existing tailings moisture contents in the disposal cell result in a low seepage flux. The combination of a low seepage flux and geochemical retardation by foundation materials underneath the disposal cell ensures that the proposed US Environmental Protection Agency (EPA) groundwater protection standards will not be exceeded within the design life of the disposal cell. To assess the effectiveness of the NMM method for monitoring moisture contents In the disposal cell at Green River, the DOE subsequently conducted a field study and a review of historical and new literature. The literature review allowed the DOE to identify performance criteria for the NMM method. Findings of these studies suggest that: The NMM method is not sensitive to the low moisture contents found in the disposal cell.; there is an insufficient range of moisture contents in the disposal cell to develop a field calibration curve relating moisture content to neutron counts; it is not possible to collect NMM data from the disposal cell that meet data quality objectives for precision and accuracy developed from performance criteria described in the literature

On-irrigator pasture soil moisture sensor

International Nuclear Information System (INIS)

Tan, Adrian Eng-Choon; Richards, Sean; Platt, Ian; Woodhead, Ian

2017-01-01

In this paper, we presented the development of a proximal soil moisture sensor that measured the soil moisture content of dairy pasture directly from the boom of an irrigator. The proposed sensor was capable of soil moisture measurements at an accuracy of  ±5% volumetric moisture content, and at meter scale ground area resolutions. The sensor adopted techniques from the ultra-wideband radar to enable measurements of ground reflection at resolutions that are smaller than the antenna beamwidth of the sensor. An experimental prototype was developed for field measurements. Extensive field measurements using the developed prototype were conducted on grass pasture at different ground conditions to validate the accuracy of the sensor in performing soil moisture measurements. (paper)

Moisture measurement in the iron and steel industry: experience with nuclear moisture measurements in coke, and studies of infrared moisture measurement of iron ore mixtures

International Nuclear Information System (INIS)

Beumer, J.A.; Wouters, M.

1976-01-01

In the heavy iron-making industry there are several processes for which it is necessary to measure on-line the moisture content of certain process materials, especially in the field of iron ore preparation and blast furnace practice. Two examples are given. (1) Experience with nuclear moisture-measurements in coke covers a period of ten years in which eight measuring systems have been installed in the weighing hoppers of blast furnaces. The standard deviation is about 0.7% moisture in the range 0 to 15% moisture. The way the method is used, the safety measures and the difficulties encountered, especially the effect on recalibration of neutron-absorbing materials in photomultipliers are described. (2) The application of infrared absorption to the study of moisture measurment or iron ore mixtures is described. With an ore mixture for pellets manufacture, a rather dark ore mixture, problems have arisen concerning the sensitivity. The reference and measuring wavelengths now in use are 2.51 and 2.95 μm. In this case the absorption of the energy is rather high. The results may be improved by using quartz optics instead of the normal Pyrex ones, as the cut-off wavelength of Pyrex is about 3 μm. Variations due to colour and specific surface have been studied. As the accuracy required is +- 0.1% moisture in the range 8 to 12% moisture, these variations need to be eliminated. (author)

Development of a neutron moisture gauge

International Nuclear Information System (INIS)

Prasad, A.S.

1979-01-01

A neutron moisture gauge fabricated for measuring the moisture content of coke is described. It has an americium-beryllium source placed beside a boron coated neutron counter which is a slow neutron detector. The fast neutrons emitted by the radioactive source are slowed down by the hydrogen nuclei present in the material either as bound hydrogen or as a hydrogen of the water. Measure of the slowed down i.e. thermal neutrons (their density) is proportional to the total hydrogen content of the material. The instrument is installed as an ''on-line'' measuring device to estimate the moisture content of coke at the weighing hopper feeding the skip car. The accuracy of measurement is dependent on the moisture content, i.e. higher accuracy is obtained for higher moisture content. At low moisture content, the effect of the bound hydrogen other than that of the water on low moisture readings is pronounced. Effect of bulk density on the accuracy of measurement is not very significant as long as the coke size is constant. The error is in the range of +- 1.1%. (M.G.B.)

Multilayer moisture barrier

Science.gov (United States)

Pankow, Joel W; Jorgensen, Gary J; Terwilliger, Kent M; Glick, Stephen H; Isomaki, Nora; Harkonen, Kari; Turkulainen, Tommy

2015-04-21

A moisture barrier, device or product having a moisture barrier or a method of fabricating a moisture barrier having at least a polymer layer, and interfacial layer, and a barrier layer. The polymer layer may be fabricated from any suitable polymer including, but not limited to, fluoropolymers such as polyethylene terephthalate (PET) or polyethylene naphthalate (PEN), or ethylene-tetrafluoroethylene (ETFE). The interfacial layer may be formed by atomic layer deposition (ALD). In embodiments featuring an ALD interfacial layer, the deposited interfacial substance may be, but is not limited to, Al.sub.2O.sub.3, AlSiO.sub.x, TiO.sub.2, and an Al.sub.2O.sub.3/TiO.sub.2 laminate. The barrier layer associated with the interfacial layer may be deposited by plasma enhanced chemical vapor deposition (PECVD). The barrier layer may be a SiO.sub.xN.sub.y film.

Contributions of Precipitation and Soil Moisture Observations to the Skill of Soil Moisture Estimates in a Land Data Assimilation System

Science.gov (United States)

Reichle, Rolf H.; Liu, Qing; Bindlish, Rajat; Cosh, Michael H.; Crow, Wade T.; deJeu, Richard; DeLannoy, Gabrielle J. M.; Huffman, George J.; Jackson, Thomas J.

2011-01-01

The contributions of precipitation and soil moisture observations to the skill of soil moisture estimates from a land data assimilation system are assessed. Relative to baseline estimates from the Modern Era Retrospective-analysis for Research and Applications (MERRA), the study investigates soil moisture skill derived from (i) model forcing corrections based on large-scale, gauge- and satellite-based precipitation observations and (ii) assimilation of surface soil moisture retrievals from the Advanced Microwave Scanning Radiometer for the Earth Observing System (AMSR-E). Soil moisture skill is measured against in situ observations in the continental United States at 44 single-profile sites within the Soil Climate Analysis Network (SCAN) for which skillful AMSR-E retrievals are available and at four CalVal watersheds with high-quality distributed sensor networks that measure soil moisture at the scale of land model and satellite estimates. The average skill (in terms of the anomaly time series correlation coefficient R) of AMSR-E retrievals is R=0.39 versus SCAN and R=0.53 versus CalVal measurements. The skill of MERRA surface and root-zone soil moisture is R=0.42 and R=0.46, respectively, versus SCAN measurements, and MERRA surface moisture skill is R=0.56 versus CalVal measurements. Adding information from either precipitation observations or soil moisture retrievals increases surface soil moisture skill levels by IDDeltaR=0.06-0.08, and root zone soil moisture skill levels by DeltaR=0.05-0.07. Adding information from both sources increases surface soil moisture skill levels by DeltaR=0.13, and root zone soil moisture skill by DeltaR=0.11, demonstrating that precipitation corrections and assimilation of satellite soil moisture retrievals contribute similar and largely independent amounts of information.

Absolute moisture sensing for cotton bales

Science.gov (United States)

With the recent prevalence of moisture restoration systems in cotton gins, more and more gins are putting moisture back into the bales immediately before the packaging operation. There are two main reasons for this recent trend, the first is that it has been found that added moisture at the bale pre...

Design of an intermediate-scale experiment to validate unsaturated- zone transport models

International Nuclear Information System (INIS)

Siegel, M.D.; Hopkins, P.L.; Glass, R.J.; Ward, D.B.

1991-01-01

An intermediate-scale experiment is being carried out to evaluate instrumentation and models that might be used for transport-model validation for the Yucca Mountain Site Characterization Project. The experimental test bed is a 6-m high x 3-m diameter caisson filled with quartz sand with a sorbing layer at an intermediate depth. The experiment involves the detection and prediction of the migration of fluid and tracers through an unsaturated porous medium. Pre-test design requires estimation of physical properties of the porous medium such as the relative permeability, saturation/pressure relations, porosity, and saturated hydraulic conductivity as well as geochemical properties such as surface complexation constants and empircial K d 'S. The pre-test characterization data will be used as input to several computer codes to predict the fluid flow and tracer migration. These include a coupled chemical-reaction/transport model, a stochastic model, and a deterministic model using retardation factors. The calculations will be completed prior to elution of the tracers, providing a basis for validation by comparing the predictions to observed moisture and tracer behavior

MOISTURE-BUFFERING CHARACTERISTICS OF BUILDING MATERIALS

Directory of Open Access Journals (Sweden)

Young Cheol Choi

2016-05-01

Full Text Available The humidity level of indoor air is an important factor influencing the air quality and energy consumption of buildings, as well as the durability of building components. Indoor humidity levels depend on several factors, such as moisture sources, air flow, and the adsorption/desorption properties of materials. The moisture-buffering characteristics of building materials that are in contact with indoor air may help moderate the variations of indoor humidity, especially in the summer and winter. In this study, the moisture adsorption/desorption properties of building materials were investigated experimentally and numerically. These properties can be used to characterize the ability of building materials to exchange moisture with the indoor environment. This study indicates that a building material surface resistivity was the main factor creating variations of moisture buffering.

Selection of sourdough lactobacilli with antifungal activity for use as biopreservatives in bakery products.

Science.gov (United States)

Garofalo, Cristiana; Zannini, Emanuele; Aquilanti, Lucia; Silvestri, Gloria; Fierro, Olga; Picariello, Gianluca; Clementi, Francesca

2012-08-08

Two hundred and sixteen LAB cultures from sourdoughs and dough for bread and panettone production were screened for in vitro antifungal properties against three indicator cultures ascribed to Aspergillus japonicus , Eurotium repens , and Penicillium roseopurpureum , isolated from bakery environment and moldy panettone. Nineteen preselected isolates were subjected to minimum inhibitory concentration determination against the indicator cultures. Sourdoughs prepared with the two most promising strains, identified as Lactobacillus rossiae LD108 and Lactobacillus paralimentarius PB127, were characterized. The sourdough extracts were subjected to HPLC analysis coupled with a microtiter plate bioassay against A. japonicus to identify the active fractions. MALDI-TOF MS analysis revealed the occurrence of a series of peptides corresponding to wheat α-gliadin proteolysis fragments in the active fraction from L. rossiae LD108 sourdough. The ability to prevent mold growth on bread was demonstrated for both strains, whereas L. rossiae LD108 also inhibited mold growth on panettone.

Influence of Moisture Content and Compression Axis on Physico-mechanical Properties of Shorea robusta Seeds

Science.gov (United States)

Shashikumar, C.; Pradhan, R. C.; Mishra, S.

2018-02-01

Shorea robusta (Sal) is mainly harvested and processed for its seed oil, which has diverse application in commercial food and non-food based industries. Before extraction of its oil, seeds undergo into various post-harvest unit operations. Physical and mechanical properties play an important role in the handling and other processing activity. In this study influence of moisture content and compression axis of sal seed on physico-mechanical properties were studied and their application are highlighted. The experiments were conducted at five different moisture levels of 6.38, 10.49, 13.63, 17.64, and 21.95% (d.b) at two different orientations. The first orientation is on major axis (LEN) of the seed, and the other orientation is on intermediate or minor axis (WID), which is right angle to the major axis. It was observed that 68% of sal seeds were of medium size group at initial moisture content of 10.49% (d.b). The mean length and width of sal seed was found to be 26.7 mm and 12.8 mm, respectively. It was found that values of hardness, deformation at hardness, deformation at hardness percentage and energy for rupture were higher in minor axis (WID) as compared to the major axis (LEN). The results provide necessary data that may be useful to engineers, scientists, industries in the design of a suitable post-harvest processing machine.

Influence of Moisture Content and Compression Axis on Physico-mechanical Properties of Shorea robusta Seeds

Science.gov (United States)

Shashikumar, C.; Pradhan, R. C.; Mishra, S.

2018-06-01

Shorea robusta (Sal) is mainly harvested and processed for its seed oil, which has diverse application in commercial food and non-food based industries. Before extraction of its oil, seeds undergo into various post-harvest unit operations. Physical and mechanical properties play an important role in the handling and other processing activity. In this study influence of moisture content and compression axis of sal seed on physico-mechanical properties were studied and their application are highlighted. The experiments were conducted at five different moisture levels of 6.38, 10.49, 13.63, 17.64, and 21.95% (d.b) at two different orientations. The first orientation is on major axis (LEN) of the seed, and the other orientation is on intermediate or minor axis (WID), which is right angle to the major axis. It was observed that 68% of sal seeds were of medium size group at initial moisture content of 10.49% (d.b). The mean length and width of sal seed was found to be 26.7 mm and 12.8 mm, respectively. It was found that values of hardness, deformation at hardness, deformation at hardness percentage and energy for rupture were higher in minor axis (WID) as compared to the major axis (LEN). The results provide necessary data that may be useful to engineers, scientists, industries in the design of a suitable post-harvest processing machine.

Interior moisture design loads for residences

Science.gov (United States)

Anton TenWolde; Iain S. Walker

2001-01-01

This paper outlines a methodology to obtain design values for indoor boundary conditions for moisture design calculations for residences. This is part of a larger effort by ASHRAE Standard Project Committee 160P, Design Criteria for Moisture Control in Buildings, to formulate criteria for moisture design loads, analysis techniques, and material and building performance...

Vision-based algorithms for high-accuracy measurements in an industrial bakery

Science.gov (United States)

Heleno, Paulo; Davies, Roger; Correia, Bento A. B.; Dinis, Joao

2002-02-01

This paper describes the machine vision algorithms developed for VIP3D, a measuring system used in an industrial bakery to monitor the dimensions and weight of loaves of bread (baguettes). The length and perimeter of more than 70 different varieties of baguette are measured with 1-mm accuracy, quickly, reliably and automatically. VIP3D uses a laser triangulation technique to measure the perimeter. The shape of the loaves is approximately cylindrical and the perimeter is defined as the convex hull of a cross-section perpendicular to the baguette axis at mid-length. A camera, mounted obliquely to the measuring plane, captures an image of a laser line projected onto the upper surface of the baguette. Three cameras are used to measure the baguette length, a solution adopted in order to minimize perspective-induced measurement errors. The paper describes in detail the machine vision algorithms developed to perform segmentation of the laser line and subsequent calculation of the perimeter of the baguette. The algorithms used to segment and measure the position of the ends of the baguette, to sub-pixel accuracy, are also described, as are the algorithms used to calibrate the measuring system and compensate for camera-induced image distortion.

Australian Soil Moisture Field Experiments in Support of Soil Moisture Satellite Observations

Science.gov (United States)

Kim, Edward; Walker, Jeff; Rudiger, Christopher; Panciera, Rocco

2010-01-01

Large-scale field campaigns provide the critical fink between our understanding retrieval algorithms developed at the point scale, and algorithms suitable for satellite applications at vastly larger pixel scales. Retrievals of land parameters must deal with the substantial sub-pixel heterogeneity that is present in most regions. This is particularly the case for soil moisture remote sensing, because of the long microwave wavelengths (L-band) that are optimal. Yet, airborne L-band imagers have generally been large, heavy, and required heavy-lift aircraft resources that are expensive and difficult to schedule. Indeed, US soil moisture campaigns, have been constrained by these factors, and European campaigns have used non-imagers due to instrument and aircraft size constraints. Despite these factors, these campaigns established that large-scale soil moisture remote sensing was possible, laying the groundwork for satellite missions. Starting in 2005, a series of airborne field campaigns have been conducted in Australia: to improve our understanding of soil moisture remote sensing at large scales over heterogeneous areas. These field data have been used to test and refine retrieval algorithms for soil moisture satellite missions, and most recently with the launch of the European Space Agency's Soil Moisture Ocean Salinity (SMOS) mission, to provide validation measurements over a multi-pixel area. The campaigns to date have included a preparatory campaign in 2005, two National Airborne Field Experiments (NAFE), (2005 and 2006), two campaigns to the Simpson Desert (2008 and 2009), and one Australian Airborne Cal/val Experiment for SMOS (AACES), just concluded in the austral spring of 2010. The primary airborne sensor for each campaign has been the Polarimetric L-band Microwave Radiometer (PLMR), a 6-beam pushbroom imager that is small enough to be compatible with light aircraft, greatly facilitating the execution of the series of campaigns, and a key to their success. An

Effectiveness of modified 1-hour air-oven moisture methods for determining popcorn moisture

Science.gov (United States)

Two of the most commonly used approved grain moisture air-oven reference methods are the air oven method ASAE S352.2, which requires long heating time (72-h) for unground samples, and the AACC 44-15.02 air-oven method, which dries a ground sample for 1 hr, but there is specific moisture measurement ...

Digital radioisotope moisture-density meter

International Nuclear Information System (INIS)

Bychvarov, N.; Vankov, I.; Dimitrov, L.

1982-01-01

The primary information from the detectors of a combined radioisotope moisture-density meter is obtained as pulses, their counting rate being functionally dependent on the humidity per unit volume and the wet density. However, most practical cases demand information on the moisture per unit weight and the mass density of the dry skeleton. The paper describes how the proposed electronic circuit processes the input primary information to obtain the moisture in weight % and the mass density of the dry skeleton in g/cm 3 . (authors)

Straightforward analytical method to determine opium alkaloids in poppy seeds and bakery products.

Science.gov (United States)

López, Patricia; Pereboom-de Fauw, Diana P K H; Mulder, Patrick P J; Spanjer, Martien; de Stoppelaar, Joyce; Mol, Hans G J; de Nijs, Monique

2018-03-01

A straightforward method to determine the content of six opium alkaloids (morphine, codeine, thebaine, noscapine, papaverine and narceine) in poppy seeds and bakery products was developed and validated down to a limit of quantification (LOQ) of 0.1mg/kg. The method was based on extraction with acetonitrile/water/formic acid, ten-fold dilution and analysis by LC-MS/MS using a pH 10 carbonate buffer. The method was applied for the analysis of 41 samples collected in 2015 in the Netherlands and Germany. All samples contained morphine ranging from 0.2 to 240mg/kg. The levels of codeine and thebaine ranged from below LOQ to 348mg/kg and from below LOQ to 106mg/kg, respectively. Sixty percent of the samples exceeded the guidance reference value of 4mg/kg of morphine set by BfR in Germany, whereas 25% of the samples did not comply with the limits set for morphine, codeine, thebaine and noscapine by Hungarian legislation. Copyright © 2017 Elsevier Ltd. All rights reserved.

Fatty acid composition of Swedish bakery products, with emphasis on trans-fatty acids.

Science.gov (United States)

Trattner, Sofia; Becker, Wulf; Wretling, Sören; Öhrvik, Veronica; Mattisson, Irene

2015-05-15

Trans-fatty acids (TFA) have been associated with increased risk of coronary heart disease, by affecting blood lipids and inflammation factors. Current nutrition recommendations emphasise a limitation of dietary TFA intake. The aim of this study was to investigate fatty acid composition in sweet bakery products, with emphasis on TFA, on the Swedish market and compare fatty acid composition over time. Products were sampled in 2001, 2006 and 2007 and analysed for fatty acid composition by using GC. Mean TFA levels were 0.7% in 2007 and 5.9% in 2001 of total fatty acids. In 1995-97, mean TFA level was 14.3%. In 2007, 3 of 41 products had TFA levels above 2% of total fatty acids. TFA content had decreased in this product category, while the proportion of saturated (SFA) and polyunsaturated (PUFA) fatty acids had increased, mostly through increased levels of 16:0 and 18:2 n-6, respectively. The total fat content remained largely unchanged. Copyright © 2014 The Authors. Published by Elsevier Ltd.. All rights reserved.

Modeling soil moisture memory in savanna ecosystems

Science.gov (United States)

Gou, S.; Miller, G. R.

2011-12-01

Antecedent soil conditions create an ecosystem's "memory" of past rainfall events. Such soil moisture memory effects may be observed over a range of timescales, from daily to yearly, and lead to feedbacks between hydrological and ecosystem processes. In this study, we modeled the soil moisture memory effect on savanna ecosystems in California, Arizona, and Africa, using a system dynamics model created to simulate the ecohydrological processes at the plot-scale. The model was carefully calibrated using soil moisture and evapotranspiration data collected at three study sites. The model was then used to simulate scenarios with various initial soil moisture conditions and antecedent precipitation regimes, in order to study the soil moisture memory effects on the evapotranspiration of understory and overstory species. Based on the model results, soil texture and antecedent precipitation regime impact the redistribution of water within soil layers, potentially causing deeper soil layers to influence the ecosystem for a longer time. Of all the study areas modeled, soil moisture memory of California savanna ecosystem site is replenished and dries out most rapidly. Thus soil moisture memory could not maintain the high rate evapotranspiration for more than a few days without incoming rainfall event. On the contrary, soil moisture memory of Arizona savanna ecosystem site lasts the longest time. The plants with different root depths respond to different memory effects; shallow-rooted species mainly respond to the soil moisture memory in the shallow soil. The growing season of grass is largely depended on the soil moisture memory of the top 25cm soil layer. Grass transpiration is sensitive to the antecedent precipitation events within daily to weekly timescale. Deep-rooted plants have different responses since these species can access to the deeper soil moisture memory with longer time duration Soil moisture memory does not have obvious impacts on the phenology of woody plants

SMOS validation of soil moisture and ocen salinity (SMOS) soil moisture over watershed networks in the U.S.

Science.gov (United States)

Estimation of soil moisture at large scale has been performed using several satellite-based passive microwave sensors and a variety of retrieval methods. The most recent source of soil moisture is the European Space Agency Soil Moisture and Ocean Salinity (SMOS) mission. A thorough validation must b...

Soil moisture memory at sub-monthly time scales

Science.gov (United States)

Mccoll, K. A.; Entekhabi, D.

2017-12-01

For soil moisture-climate feedbacks to occur, the soil moisture storage must have `memory' of past atmospheric anomalies. Quantifying soil moisture memory is, therefore, essential for mapping and characterizing land-atmosphere interactions globally. Most previous studies estimate soil moisture memory using metrics based on the autocorrelation function of the soil moisture time series (e.g., the e-folding autocorrelation time scale). This approach was first justified by Delworth and Manabe (1988) on the assumption that monthly soil moisture time series can be modelled as red noise. While this is a reasonable model for monthly soil moisture averages, at sub-monthly scales, the model is insufficient due to the highly non-Gaussian behavior of the precipitation forcing. Recent studies have shown that significant soil moisture-climate feedbacks appear to occur at sub-monthly time scales. Therefore, alternative metrics are required for defining and estimating soil moisture memory at these shorter time scales. In this study, we introduce metrics, based on the positive and negative increments of the soil moisture time series, that can be used to estimate soil moisture memory at sub-monthly time scales. The positive increments metric corresponds to a rapid drainage time scale. The negative increments metric represents a slower drying time scale that is most relevant to the study of land-atmosphere interactions. We show that autocorrelation-based metrics mix the two time scales, confounding physical interpretation. The new metrics are used to estimate soil moisture memory at sub-monthly scales from in-situ and satellite observations of soil moisture. Reference: Delworth, Thomas L., and Syukuro Manabe. "The Influence of Potential Evaporation on the Variabilities of Simulated Soil Wetness and Climate." Journal of Climate 1, no. 5 (May 1, 1988): 523-47. doi:10.1175/1520-0442(1988)0012.0.CO;2.

Effects of soil moisture on the diurnal pattern of pesticide emission: Comparison of simulations with field measurements

Science.gov (United States)

Reichman, Rivka; Yates, Scott R.; Skaggs, Todd H.; Rolston, Dennis E.

2013-02-01

Pesticide volatilization from agricultural soils is one of the main pathways in which pesticides are dispersed in the environment and affects ecosystems including human welfare. Thus, it is necessary to have accurate knowledge of the various physical and chemical mechanisms that affect volatilization rates from field soils. A verification of the influence of soil moisture modeling on the simulated volatilization rate, soil temperature and soil-water content is presented. Model simulations are compared with data collected in a field study that measured the effect of soil moisture on diazinon volatilization. These data included diurnal changes in volatilization rate, soil-water content, and soil temperature measured at two depths. The simulations were performed using a comprehensive non-isothermal model, two water retention functions, and two soil surface resistance functions, resulting in four tested models. Results show that the degree of similarity between volatilization curves simulated using the four models depended on the initial water content. Under fairly wet conditions, the simulated curves mainly differ in the magnitude of their deviation from the measured values. However, under intermediate and low moisture conditions, the simulated curves also differed in their pattern (shape). The model prediction accuracy depended on soil moisture. Under normal practices, where initial soil moisture is about field capacity or higher, a combination of Brooks and Corey water retention and the van de Grind and Owe soil surface resistance functions led to the most accurate predictions. However, under extremely dry conditions, when soil-water content in the top 1 cm is below the volumetric threshold value, the use of a full-range water retention function increased prediction accuracy. The different models did not affect the soil temperature predictions, and had a minor effect on the predicted soil-water content of Yolo silty clay soil.

Moisture relationships in composting processes

NARCIS (Netherlands)

Richard, T.L.; Veeken, A.H.M.

2002-01-01

Moisture is a key environmental factor that affects many aspects of the composting process. Biodegradation kinetics are affected by moisture through changes in oxygen diffusion, water potential and water activity, and microbial growth rates. These relationships are made more complex by the dynamic

Statistical analysis of simulated global soil moisture and its memory in an ensemble of CMIP5 general circulation models

Science.gov (United States)

Wiß, Felix; Stacke, Tobias; Hagemann, Stefan

2014-05-01

Soil moisture and its memory can have a strong impact on near surface temperature and precipitation and have the potential to promote severe heat waves, dry spells and floods. To analyze how soil moisture is simulated in recent general circulation models (GCMs), soil moisture data from a 23 model ensemble of Atmospheric Model Intercomparison Project (AMIP) type simulations from the Coupled Model Intercomparison Project Phase 5 (CMIP5) are examined for the period 1979 to 2008 with regard to parameterization and statistical characteristics. With respect to soil moisture processes, the models vary in their maximum soil and root depth, the number of soil layers, the water-holding capacity, and the ability to simulate freezing which all together leads to very different soil moisture characteristics. Differences in the water-holding capacity are resulting in deviations in the global median soil moisture of more than one order of magnitude between the models. In contrast, the variance shows similar absolute values when comparing the models to each other. Thus, the input and output rates by precipitation and evapotranspiration, which are computed by the atmospheric component of the models, have to be in the same range. Most models simulate great variances in the monsoon areas of the tropics and north western U.S., intermediate variances in Europe and eastern U.S., and low variances in the Sahara, continental Asia, and central and western Australia. In general, the variance decreases with latitude over the high northern latitudes. As soil moisture trends in the models were found to be negligible, the soil moisture anomalies were calculated by subtracting the 30 year monthly climatology from the data. The length of the memory is determined from the soil moisture anomalies by calculating the first insignificant autocorrelation for ascending monthly lags (insignificant autocorrelation folding time). The models show a great spread of autocorrelation length from a few months in

CPAC optical moisture monitoring: Characterization of composition and physical effects on moisture determination Task 2A report

International Nuclear Information System (INIS)

Veltkamp, D.J.

1994-01-01

The impact of particle size and chemical composition variations on determination of tank simulant moisture from near infrared (NIR) optical spectra are presented. This work shows particle size and chemical variations will impact moisture predictions from NIR spectra. However, the prediction errors can be minimized if calibration models are built with samples containing these variations as interferents. Prior work showed the NIR spectral region (1100 to 2500 nm) could be used to predict moisture content of BY-104 tank simulant with a standard error less of approximately 0.5 wt%. Particle size will increase moisture prediction error if calibration-models do not include the same particle size ranges as unknown samples. A combined particle size model with 0-420 x10 -6 m, 420-841 x 10 -6 m, and 841 x 10 -6 m-2 mm diameter particles predicted 0.59, 0.34 nd 0.23 wt% errors respectively for samples containing only these size ranges and 0.80 wt% error for a samples with all particle size ranges. Chemical composition would also increase moisture prediction error if calibration model samples chemically differ from unknown samples. For a BY-104 simulant, increases in NaOH, NaAlO 2 , Na 2 SiO 3 , and Na 3 PO 4 produced moisture predictions that were lower than the actual moisture levels while increases in FE(NO 3 ) 3 , Ca(NO 3 ) 2 , and Mg (NO 3 ) 2 resulted in a higher than actual moisture prediction. Systematic changes in the NIR spectra could be observed for these families of materials. When all of the composition variations were included in a single model, the model had a moisture prediction error of 1.41 wt% as compared to a 2.96 wt% error without model changes. This work shows a calibration model based on a single set of tightly controlled experimental conditions will tend to have somewhat larger prediction errors when applied to samples collected with variations outside of such conditions

Preliminary study on health-related lipid components of bakery products.

Science.gov (United States)

Cercaci, Luisito; Conchillo, Ana; Rodriguez-Estrada, Maria Teresa; Ansorena, Diana; Astiasarán, Iciar; Lercker, Giovanni

2006-06-01

The purpose of this study was to evaluate the presence of health-related lipid components, in particular trans fatty acids and sterol oxidation products, in four bakery products. Both types of components are known for their adverse biological effects, especially the increase of atherogenic risk, and therefore it is advisable to monitor their presence in food products. Trans fatty acids were determined by silver-ion thin-layer chromatography-gas chromatography, whereas sterol oxidation was assessed by gas chromatography and gas chromatography-mass spectrometry determination of 7-keto derivatives (tracers of sterol oxidation). The amount of trans fatty acids (0.02 to 3.13 g/100 g of product), sterols (34.9 to 128.3 mg/100 g of product), and 7-keto derivatives of sterols (1.88 to 3.14 mg/kg of product) varied considerably among samples. The supply of phytosterols (22.5 to 64.0 mg/100 g of product) was not significant, and the extent of oxidation of most phytosterols to its corresponding 7-keto derivative was low (0.29 to 0.84%), except for that of brassicasterol (2.01 to 3.11%). The quality of ingredients and raw materials seems to have greatly influenced the fatty acid profile, stability, safety, and quality of the final product; these ingredients should be chosen with extreme care to decrease their potential negative health effects and to increase safety of these products.

Nematode survival in relation to soil moisture

NARCIS (Netherlands)

Simons, W.R.

1973-01-01

Established nematode populations are very persistent in the soil. It is known that they need sufficient soil moisture for movement, feeding and reproduction (fig. 5), and that there are adverse soil moisture conditions which they cannot survive. The influence of soil moisture on survival

Assessment of SMOS Soil Moisture Retrieval Parameters Using Tau-Omega Algorithms for Soil Moisture Deficit Estimation

Science.gov (United States)

Srivastava, Prashant K.; Han, Dawei; Rico-Ramirez, Miguel A.; O'Neill, Peggy; Islam, Tanvir; Gupta, Manika

2014-01-01

Soil Moisture and Ocean Salinity (SMOS) is the latest mission which provides flow of coarse resolution soil moisture data for land applications. However, the efficient retrieval of soil moisture for hydrological applications depends on optimally choosing the soil and vegetation parameters. The first stage of this work involves the evaluation of SMOS Level 2 products and then several approaches for soil moisture retrieval from SMOS brightness temperature are performed to estimate Soil Moisture Deficit (SMD). The most widely applied algorithm i.e. Single channel algorithm (SCA), based on tau-omega is used in this study for the soil moisture retrieval. In tau-omega, the soil moisture is retrieved using the Horizontal (H) polarisation following Hallikainen dielectric model, roughness parameters, Fresnel's equation and estimated Vegetation Optical Depth (tau). The roughness parameters are empirically calibrated using the numerical optimization techniques. Further to explore the improvement in retrieval models, modifications have been incorporated in the algorithms with respect to the sources of the parameters, which include effective temperatures derived from the European Center for Medium-Range Weather Forecasts (ECMWF) downscaled using the Weather Research and Forecasting (WRF)-NOAH Land Surface Model and Moderate Resolution Imaging Spectroradiometer (MODIS) land surface temperature (LST) while the s is derived from MODIS Leaf Area Index (LAI). All the evaluations are performed against SMD, which is estimated using the Probability Distributed Model following a careful calibration and validation integrated with sensitivity and uncertainty analysis. The performance obtained after all those changes indicate that SCA-H using WRF-NOAH LSM downscaled ECMWF LST produces an improved performance for SMD estimation at a catchment scale.

7 CFR 868.307 - Moisture.

Science.gov (United States)

2010-01-01

... 7 Agriculture 7 2010-01-01 2010-01-01 false Moisture. 868.307 Section 868.307 Agriculture Regulations of the Department of Agriculture (Continued) GRAIN INSPECTION, PACKERS AND STOCKYARD... Application of Standards § 868.307 Moisture. Water content in milled rice as determined by an FGIS approved...

Space-time modeling of soil moisture

Science.gov (United States)

Chen, Zijuan; Mohanty, Binayak P.; Rodriguez-Iturbe, Ignacio

2017-11-01

A physically derived space-time mathematical representation of the soil moisture field is carried out via the soil moisture balance equation driven by stochastic rainfall forcing. The model incorporates spatial diffusion and in its original version, it is shown to be unable to reproduce the relative fast decay in the spatial correlation functions observed in empirical data. This decay resulting from variations in local topography as well as in local soil and vegetation conditions is well reproduced via a jitter process acting multiplicatively over the space-time soil moisture field. The jitter is a multiplicative noise acting on the soil moisture dynamics with the objective to deflate its correlation structure at small spatial scales which are not embedded in the probabilistic structure of the rainfall process that drives the dynamics. These scales of order of several meters to several hundred meters are of great importance in ecohydrologic dynamics. Properties of space-time correlation functions and spectral densities of the model with jitter are explored analytically, and the influence of the jitter parameters, reflecting variabilities of soil moisture at different spatial and temporal scales, is investigated. A case study fitting the derived model to a soil moisture dataset is presented in detail.

Optical transparency of paper as a function of moisture content with applications to moisture measurement.

Science.gov (United States)

Forughi, A F; Green, S I; Stoeber, B

2016-02-01

Accurate measurement of the moisture content of paper is essential in papermaking and is also important in some paper-based microfluidic devices. Traditional measurement techniques provide very limited spatiotemporal resolution and working range. This article presents a novel method for moisture content measurement whose operating principle is the strong correlation between the optical transparency of paper and its moisture content. Spectrographic and microscopic measurement techniques were employed to characterize the relation of moisture content and relative transparency of four types of paper: hardwood chemi-thermomechanical pulp paper, Northern bleached softwood kraft paper, unbleached softwood kraft paper, and General Electric(®) Whatman™ grade 1 chromatography paper. It was found that for all paper types, the paper transparency increased monotonically with the moisture content (as the ratio of the mass-of-water to the mass-of-dry-paper increased from 0% to 120%). This significant increase in relative transparency occurred due to the refractive index matching role of water in wet paper. It is further shown that mechanical loading of the paper has little impact on the relative transparency, for loadings that would be typical on a paper machine. The results of two transient water absorption experiments are presented that show the utility and accuracy of the technique.

TOTAL QUALITY MANAGEMENT SYSTEM (TQMS IN SMALL WINERY AND BAKERY IN CYPRUS. A CASE STUDY.

Directory of Open Access Journals (Sweden)

ANTONIS A. ZORPAS

2012-06-01

Full Text Available Quality of products and production affects the welfare, efficiency and competitiveness of the business entity. Total Quality Management System (TQMS represent the organizational structure of enterprise, application of methods, tools and processes used for the implantation, maintenance and improvement of activities and their outcomes as well as the organization takes all the necessary actions for its environmental performance and safety.The aim of the implementing TQMS in company is to create a good relation of employees to quality and safety as a fundamental category of the market economy and make them produce this quality and on the other and to provide good relationbetween SMEs and governmental authorities. QMS determine the prior characteristics of products, through which the company meets the identified needs of the market. The paper presents a case study of the implementation of aTQMS in small winery and bakery industry from Cyprus. The TQMS include the implementation of ISO 9001:2008, ISO 14001:2004 and ISO 22000:2005.

7 CFR 51.2561 - Average moisture content.

Science.gov (United States)

2010-01-01

... 7 Agriculture 2 2010-01-01 2010-01-01 false Average moisture content. 51.2561 Section 51.2561... STANDARDS) United States Standards for Grades of Shelled Pistachio Nuts § 51.2561 Average moisture content. (a) Determining average moisture content of the lot is not a requirement of the grades, except when...

An ultrasonic noncontact method to monitor the doneness of bakery products

Science.gov (United States)

Chimenti, D. E.; Faeth, L.

2000-05-01

The paper describes a method using ultrasonics and fluid dynamics to assess the state of "doneness" of bakery products, such as bread loaves, online and in situ. The problem in the baking industry is that bread doneness determined by time and temperature can be inaccurate, leaving some product underbaked. We describe a noncontact method using air-pulse excitation and air-coupled ultrasonic motion sensing to infer the state of doneness of the baking loaf while still in the oven and on a moving belt. The ultrasonic sensor operates at 100 kHz using a toneburst excitation and pitch-catch transducer geometry. The problem is one of detecting small (50 micron) movements in the loaf, whose position may vary up to several mm. Further, the loaf movements caused by the air-pulse excitation are rapid (20 to 50 msec). We present a signal-processing system, incorporating a boxcar integrator, that functions as a pulsed, time-domain acoustic interferometer. This instrument is capable of both the high time and spatial resolution essential for the successful operation of the instrument. We estimate a spatial resolution of 30 micron and a temporal resolution of 5 msec, using 100 kHz acoustic waves. The results of numerous in-oven measurements on one-pound bread loaves during the bake cycle will be presented to illustrate the performance of the instrument.

Moisture Management for High R-Value Walls

Energy Technology Data Exchange (ETDEWEB)

Lepage, R. [Building Science Corporation, Somerville, MA (United States); Schumacher, C. [Building Science Corporation, Somerville, MA (United States); Lukachko, A. [Building Science Corporation, Somerville, MA (United States)

2013-11-01

This report explains the moisture-related concerns for high R-value wall assemblies and discusses past Building America research work that informs this study. In this project, hygrothermal simulations were prepared for several common approaches to High R-value wall construction in six cities (Houston, Atlanta, Seattle, St. Louis, Chicago, and International Falls) representing a range of climate zones. The modeling program assessed the moisture durability of the wall assemblies based on three primary sources of moisture: construction moisture, air leakage condensation, and bulk water leakage; the report presents results of the study.

Moisture monitoring and control system engineering study

International Nuclear Information System (INIS)

Carpenter, K.E.; Fadeff, J.G.

1995-01-01

During the past 50 years, a wide variety of chemical compounds have been placed in the 149 single-shell tanks (SSTS) on the Hanford Site. A concern relating to chemical stability, chemical control, and safe storage of the waste is the potential for propagating reactions as a result of ferrocyanide-oxidizer and organic-oxidizer concentrations in the SSTS. Propagating reactions in fuel-nitrate mixtures are precluded if the amounts of fuel and moisture present in the waste are within specified limits. Because most credible ignition sources occur near the waste surface, the main emphasis of this study is toward monitoring and controlling moisture in the top 14 cm (5.5 in.) of waste. The purpose of this engineering study is to recommend a moisture monitoring and control system for use in SSTs containing sludge and saltcake. This study includes recommendations for: (1) monitoring and controlling moisture in SSTs; (2) the fundamental design criteria for a moisture monitoring and control system; and (3) criteria for the deployment of a moisture monitoring and control system in hanford Site SSTs. To support system recommendations, technical bases for selecting and using a moisture monitoring and control system are presented. Key functional requirements and a conceptual design are included to enhance system development and establish design criteria

Skin moisturization mechanisms: new data.

Science.gov (United States)

Bonté, F

2011-05-01

The main function of the skin is to protect the body against exogenous substances and excessive water loss. The skin barrier is located in the outermost layer of the skin, called the stratum corneum, which is composed of corneocytes, originating from the keratinocytes differentiation process, embedded in organized complex lipid domains. Moisturizing of the skin is recognized as the first anti-aging skin care. Skin moisturization is essential for its appearance, protection, complexion, softness and the reinforcement of its barrier properties against deleterious and exogenous environmental factors. The intrinsic water binding capacity of skin is not only due to the complex natural moisturizing factor present in corneocytes, but also to hyaluronic acid and a regulated water transport within the skin. Recent data shows that the water movements between the cells at the different levels of the epidermis are due to dedicated water and glycerol transport proteins named aquaporins. Their role in the skin moisturization is completed by corneodesmosomes and tight junctions. Water and pH are now shown to be of prime importance in the regulation of the epidermal enzymes linked to corneocytes desquamation and lipid synthesis. Furthermore, the level of moisturization of the skin is important in its protection against repeated exposure to various irritant agents or phenomena such as very frequent washing with strong tensioactive materials. Copyright © 2011 Elsevier Masson SAS. All rights reserved.

Influence of Barley Sourdough and Vacuum Cooling on Shelf Life Quality of Partially Baked Bread

Science.gov (United States)

2017-01-01

Summary Driven by the bakery industry urge to satisfy consumer demand for fresh, diverse and high quality bakery products, we investigated the influence of barley sourdough and vacuum cooling on shelf life quality of partially baked bread stored in modified atmosphere packaging at ambient conditions. Barley sourdough was fermented with Lactobacillus reuteri (DSM 20016, F275). Partially baked bread with sourdough was microbiologically acceptable during 30 days of storage, while bread without sourdough had detectable mould on the 30th day. Stored bread samples were rebaked after 1, 8, 15, 22 and 30 days to determine moisture content, physical and sensorial properties. Moisture loss (5%) was detected on the 15th day, after which it remained stable until the end of investigated storage period. Nevertheless, textural quality of stored bread continuously declined due to crumb firming. Bread flavour did not change during mould-free storage time. The principal component analysis identified major differences in the flavour of sour and control bread, also in crumb firmness and moisture content of samples. This study indicates the positive role of barley sourdough fermented with L. reuteri in improving crumb texture for at least 15 days, and ensuring mould- and bacteria-free partially baked bread for 30 days. Vacuum cooling combined with sourdough improved bread shape, porosity, and reduced sour taste, crust colouring and crumbliness. Hence, it can successfully extend shelf life quality of partially baked bread in modified atmosphere packaging. PMID:29540981

Jerusalem artichoke and chicory inulin in bakery products affect faecal microbiota of healthy volunteers.

Science.gov (United States)

Kleessen, Brigitta; Schwarz, Sandra; Boehm, Anke; Fuhrmann, H; Richter, A; Henle, T; Krueger, Monika

2007-09-01

A study was conducted to test the effects of Jerusalem artichoke inulin (JA) or chicory inulin (CH) in snack bars on composition of faecal microbiota, concentration of faecal SCFA, bowel habit and gastrointestinal symptoms. Forty-five volunteers participated in a double-blind, randomized, placebo-controlled, parallel-group study. At the end of a 7 d run-in period, subjects were randomly assigned to three groups of fifteen subjects each, consuming either snack bars with CH or JA, or snack bars without fructans (placebo); for 7 d (adaptation period), they ingested one snack bar per day (7.7 g fructan/d) and continued for 14 d with two snack bars per day. The composition of the microbiota was monitored weekly. The consumption of CH or JA increased counts of bifidobacteria (+1.2 log10 in 21 d) and reduced Bacteroides/Prevotella in number and the Clostridium histolyticum/C. lituseburense group in frequency at the end of intervention (P bakery products stimulates the growth of bifidobacteria and may contribute to the suppression of potential pathogenic bacteria.

Quality Assurance of Rice and Paddy Moisture Measurements in Thailand

Science.gov (United States)

Sinhaneti, T.; Keawprasert, T.; Puuntharo, P.; Triarun, W.

2017-10-01

A bilateral comparison in moisture measurement between the National Institute of Metrology Thailand (NIMT) and the Central Bureau of Weights and Measures (CBWM) was organized for quality assuring of rice and paddy moisture measurement in Thailand. The bilateral comparison was conducted by using the same batch of sample and moisture meter as transfer device. It consisted of two parts: moisture measurement in rice and in paddy. A rice moisture meter belonging to CBWM and rice standards prepared at the nominal moisture content of 10 %, 12 %, 14 % and 16 % at NIMT, were used for rice moisture comparison, while a paddy moisture meter belonging to NIMT and paddy standards prepared at the nominal moisture content of 12 %, 14 %, 16 % and 18 % at CBWM, were used for paddy moisture comparison. Both laboratories measured the moisture content of a sample by using the standard method in ISO 712 and used that sample to calibrate a moisture meter by means of the method based on ISO 7700-1. Since the moisture content of the sample can change during the comparison, correction values in moisture content between the standard value and the reading value from the moisture meter are used as calibration results for the comparison evaluation. For the rice moisture comparison, differences in the correction value measured by the two laboratories vary from 0.18 % to 0.46 %, with their combined comparison uncertainty of 0.37 % (k= 2). The main contribution to the difference comes from the standard values from both laboratories differing from 0.27 % to 0.53 %, as the rice standard was found to drift in moisture content less than 0.05 %. Similarly to the rice moisture comparison, differences in the correction value for the paddy moisture measurement range from 0.08 % to 0.56 % with the combined comparison uncertainty of 0.38 % (k = 2), whereas the stability in moisture content of the paddy sample at NIMT was found to be within 0.12 %.

Use of midlatitude soil moisture and meteorological observations to validate soil moisture simulations with biosphere and bucket models

Science.gov (United States)

Robock, Alan; Vinnikov, Konstantin YA.; Schlosser, C. Adam; Speranskaya, Nina A.; Xue, Yongkang

1995-01-01

Soil moisture observations in sites with natural vegetation were made for several decades in the former Soviet Union at hundreds of stations. In this paper, the authors use data from six of these stations from different climatic regimes, along with ancillary meteorological and actinometric data, to demonstrate a method to validate soil moisture simulations with biosphere and bucket models. Some early and current general circulation models (GCMs) use bucket models for soil hydrology calculations. More recently, the Simple Biosphere Model (SiB) was developed to incorporate the effects of vegetation on fluxes of moisture, momentum, and energy at the earth's surface into soil hydrology models. Until now, the bucket and SiB have been verified by comparison with actual soil moisture data only on a limited basis. In this study, a Simplified SiB (SSiB) soil hydrology model and a 15-cm bucket model are forced by observed meteorological and actinometric data every 3 h for 6-yr simulations at the six stations. The model calculations of soil moisture are compared to observations of soil moisture, literally 'ground truth,' snow cover, surface albedo, and net radiation, and with each other. For three of the stations, the SSiB and 15-cm bucket models produce good simulations of seasonal cycles and interannual variations of soil moisture. For the other three stations, there are large errors in the simulations by both models. Inconsistencies in specification of field capacity may be partly responsible. There is no evidence that the SSiB simulations are superior in simulating soil moisture variations. In fact, the models are quite similar since SSiB implicitly has a bucket embedded in it. One of the main differences between the models is in the treatment of runoff due to melting snow in the spring -- SSiB incorrectly puts all the snowmelt into runoff. While producing similar soil moisture simulations, the models produce very different surface latent and sensible heat fluxes, which

Simple grain moisture content determination from microwave measurements

International Nuclear Information System (INIS)

Kraszewski, A.W.; Trabelsi, S.; Nelson, S.O.

1998-01-01

Moisture content of wheat, Triticum aestivum L., is expressed as a function of the ratio of microwave attenuation and phase shift, measured at 16.8 GHz, and grain temperature. Validation of the calibration equation indicated that moisture content was obtained with an uncertainty less than +/- 0.45% moisture at the 95% confidence level, independent of density variation, at temperatures from -1 degree C to 42 degrees C, and moisture contents from 10% to 19%. Moisture determination does not depend on the layer thickness of the wheat norits bulk density. No differences between two wheat cultivars were observed in the measurement data

Heat and Moisture transport of socks

Science.gov (United States)

Komárková, P.; Glombíková, V.; Havelka, A.

2017-10-01

Investigating the liquid moisture transport and thermal properties is essential for understanding physiological comfort of clothes. This study reports on an experimental investigation of moisture management transport and thermal transport on the physiological comfort of commercially available socks. There are subjective evaluation and objective measurements. Subjective evaluation of the physiological comfort of socks is based on individual sensory perception of probands during and after physical exertion. Objective measurements were performed according to standardized methods using Moisture Management tester for measuring the humidity parameters and C-term TCi analyzer for thermal conductivity and thermal effusivity. The obtained values of liquid moisture transport and thermal properties were related to the material composition and structure of the tested socks. In summary, these results show that objective measurement corresponds with probands feelings.

Moisture relations and physical properties of wood

Science.gov (United States)

Samuel V. Glass; Samuel L. Zelinka

2010-01-01

Wood, like many natural materials, is hygroscopic; it takes on moisture from the surrounding environment. Moisture exchange between wood and air depends on the relative humidity and temperature of the air and the current amount of water in the wood. This moisture relationship has an important influence on wood properties and performance. Many of the challenges of using...

Moisture sorption isotherms of dehydrated whey proteins

Directory of Open Access Journals (Sweden)

Suzana Rimac Brnčić

2010-03-01

Full Text Available Moisture sorption isotherms describe the relation between the moisture content of the dry material (food and relative humidity of the surrounding environment. The data obtained are important in modelling of drying process conditions, packaging and shelf-life stability of food that will provide maximum retaining of aroma, colour and texture as well as nutritive and biological value. The objective of this research was to establish the equilibrium moisture content and water activity, as well as monolayer value of two commercial powdered whey protein isolates before and after tribomechanical micronisation and enzymatic hydrolysis, respectively. At the same time it was necessary to evaluate the best moisture sorption isotherm equation to fit the experimental data. The equilibrium moisture contents in investigated samples were determined using standard gravimetric method at 20 °C. The range of water activities was 0.11 to 0.75. The monolayer moisture content was estimated from sorption data using Brunauer-Emmett-Teller (BET and Guggenheim-Anderson-de Boer (GAB models. The results have shown that tribomechanically treated whey protein isolates as well as protein hydrolizates had lower monolayer moisture content values as well as higher corresponding water activity. Therefore, in spite of the fact that they have lower moisture content, they can be storage at higher relative humidity compared to untreated samples. BET model gave better fit to experimental sorption data for a water activity range from 0.11-0.54, while GAB model gave the closest fit for a water activity to 0.75.

Moisture Management for High R-Value Walls

Energy Technology Data Exchange (ETDEWEB)

Lepage, R.; Schumacher, C.; Lukachko, A.

2013-11-01

The following report explains the moisture-related concerns for High R-value wall assemblies and discusses past Building America research work that informs this study. Hygrothermal simulations were prepared for several common approaches to High R-value wall construction in six cities (Houston, Atlanta, Seattle, St. Louis, Chicago, and International Falls) representing a range of climate zones (2, 3, 4C, 4, 5A, and 7, respectively). The simulations are informed by experience gained from past research in this area and validated by field measurement and forensic experience. The modeling program was developed to assess the moisture durability of the wall assemblies based on three primary sources of moisture: construction moisture, air leakage condensation, and bulk water leakage. The peak annual moisture content of the wood based exterior sheathing was used to comparatively analyze the response to the moisture loads for each of the walls in each given city. Walls which experienced sheathing moisture contents between 20% and 28% were identified as risky, whereas those exceeding 28% were identified as very high risk. All of the wall assemblies perform well under idealized conditions. However, only the walls with exterior insulation, or cavity insulation which provides a hygrothermal function similar to exterior insulation, perform adequately when exposed to moisture loads. Walls with only cavity insulation are particularly susceptible to air leakage condensation. None of the walls performed well when a precipitation based bulk water leak was introduced to the backside of the sheathing, emphasizing the importance of proper flashing details.

Antecedent moisture content and soil texture effects on infiltration and erosion

Science.gov (United States)

Mamedov, A. I.; Huang, C.; Levy, G. J.

2006-12-01

Water infiltration, seal formation, runoff and erosion depend on the soil's inherent properties and surface conditions. Most erosion models consider only soil inherent properties (mainly texture) in assessing infiltration and erosion without consideration of spatial and temporary variation in the surface condition, particularly the antecedent moisture content. We studied the interaction of two different surface conditions, i.e. antecedent moisture content (AMC) and aging (timing after wetting) on infiltration (IR), seal formation (runoff generation) and erosion in four soils varying from loam to clay. Soil samples were packed in erosion box and wetted with different amounts of water (0, 1, 2, 3, 4, 6, 8, or 16 mm) to obtain a wide moisture range (i.e., pF 0-6.2, or from air dry to full saturation). The boxes were put in plastic bags and allowed to age for 0.01, 1, 3, or 7 days. Then the soil in the erosion box exposed to 60 mm of rain. At no aging final IR of soils did not change significantly, but runoff volume (a measure for seal development) and soil loss increased with an increase in AMC mainly because of aggregate breakdown. For any given aging, the highest IR and smallest runoff volume and soil loss were obtained at the intermediate AMC levels (pF 2.4-4.2, between wilting point and field capacity). For instance, in the clay soil to which 3 mm of water (pF~2.7) was added, as aging increased from one to seven days, final IR increased from 5.3 to 7.9 mm h-1, while runoff and soil loss decreased from 34 mm to 22 mm, and from 630 to 360 g m2 respectively. At this AMC range, increasing aging time resulted in up to 40% increase in IR and decrease in runoff or soil loss. This tendency significantly more pronounced for clay soils because water-filled pores in the clay fabric were considered active in the stabilization process and the development of cohesive bonds between and within particles during the aging period. The results of this study are important for soil

Investigating soil moisture-climate interactions with prescribed soil moisture experiments: an assessment with the Community Earth System Model (version 1.2)

Science.gov (United States)

Hauser, Mathias; Orth, René; Seneviratne, Sonia I.

2017-04-01

Land surface hydrology is an important control of surface weather and climate. A valuable technique to investigate this link is the prescription of soil moisture in land surface models, which leads to a decoupling of the atmosphere and land processes. Diverse approaches to prescribe soil moisture, as well as different prescribed soil moisture conditions have been used in previous studies. Here, we compare and assess four methodologies to prescribe soil moisture and investigate the impact of two different estimates of the climatological seasonal cycle used to prescribe soil moisture. Our analysis shows that, though in appearance similar, the different approaches require substantially different long-term moisture inputs and lead to different temperature signals. The smallest influence on temperature and the water balance is found when prescribing the median seasonal cycle of deep soil liquid water, whereas the strongest signal is found when prescribing soil liquid and soil ice using the mean seasonal cycle. These results indicate that induced net water-balance perturbations in experiments investigating soil moisture-climate coupling are important contributors to the climate response, in addition to the intended impact of the decoupling. These results help to guide the set-up of future experiments prescribing soil moisture, as for instance planned within the Land Surface, Snow and Soil Moisture Model Intercomparison Project (LS3MIP).

Moisture Sorption in Porous Materials

DEFF Research Database (Denmark)

Nielsen, Lauge Fuglsang

2007-01-01

pressure and weight data can be "translated" to pore geometry by known physical relationships. In this context, analytical descriptions are important which can relate moisture condensation in pore structures to ambient vapor pressure. Such a description, the extended BET-relation, is presented...... physical parameters, the so-called BET-parameters: The heat property factor, C, and the pore surface, SBET (derived from the so-called uni-molecular moisture content uBET). A software ‘SORP07’ has been developed to handle any calculations made in the paper. For readers who have a special interest...... in the subject considered this software is available on request to the author. Keywords: Porous materials, moisture, adsorption, desorption, BET-parameters....

Validation and application of help code used for design and review of cover of low and intermediate level radioactive waste disposal in near-surface facilities

International Nuclear Information System (INIS)

Fan Zhiwen; Gu Cunli; Zhang Jinsheng; Liu Xiuzhen

1996-01-01

The authors describes validation and application of HELP code used by the United States Environmental Protective Agency for design and review of cover of low and intermediate level radioactive waste disposal in near-surface facilities. The HELP code was validated using data of field aerated moisture movement test by China Institute for Radiation Protection. The results show that simulation of HELP code is reasonable. Effects of surface layer thickness and surface treatment on moisture distribution in a cover was simulated with HELP code in the conditions of south-west China. The simulation results demonstrated that surface plantation of a cover plays very important role in moisture distribution in the cover. Special attention should be paid in cover design. In humid area, radioactive waste disposal safety should take full consideration with functions of chemical barrier. It was recommended that engineering economy should be added in future cover research so as to achieve optimization of cover design

A large point-source outbreak of Salmonella Typhimurium linked to chicken, pork and salad rolls from a Vietnamese bakery in Sydney

Directory of Open Access Journals (Sweden)

Beth Cullen

2012-06-01

Full Text Available Introduction: In January 2011, Sydney South West Public Health Unit was notified of a large number of people presenting with gastroenteritis over two days at a local hospital emergency department (ED.Methods: Case-finding was conducted through hospital EDs and general practitioners, which resulted in the notification of 154 possible cases, from which 83 outbreak cases were identified. Fifty-eight cases were interviewed about demographics, symptom profile and food histories. Stool samples were collected and submitted for analysis. An inspection was conducted at a Vietnamese bakery and food samples were collected and submitted for analysis. Further case ascertainment occurred to ensure control measures were successful.Results: Of the 58 interviewed cases, the symptom profile included diarrhoea (100%, fever (79.3% and vomiting (89.7%. Salmonella Typhimurium multiple-locus-variable number tandem repeats analysis (MLVA type 3-10-8-9-523 was identified in 95.9% (47/49 of stool samples. Cases reported consuming chicken, pork or salad rolls from a single Vietnamese bakery. Environmental swabs detected widespread contamination with Salmonella at the premises.Discussion: This was a large point-source outbreak associated with the consumption of Vietnamese-style pork, chicken and salad rolls. These foods have been responsible for significant outbreaks in the past. The typical ingredients of raw egg butter or mayonnaise and pate are often implicated, as are the food-handling practices in food outlets. This indicates the need for education in better food-handling practices, including the benefits of using safer products. Ongoing surveillance will monitor the success of new food regulations introduced in New South Wales during 2011 for improving food-handling practices and reducing foodborne illness.

Study on the optimal moisture adding rate of brown rice during germination by using segmented moisture conditioning method.

Science.gov (United States)

Cao, Yinping; Jia, Fuguo; Han, Yanlong; Liu, Yang; Zhang, Qiang

2015-10-01

The aim of this study was to find out the optimal moisture adding rate of brown rice during the process of germination. The process of water addition in brown rice could be divided into three stages according to different water absorption speeds in soaking process. Water was added with three different speeds in three stages to get the optimal water adding rate in the whole process of germination. Thus, the technology of segmented moisture conditioning which is a method of adding water gradually was put forward. Germinated brown rice was produced by using segmented moisture conditioning method to reduce the loss of water-soluble nutrients and was beneficial to the accumulation of gamma aminobutyric acid. The effects of once moisture adding amount in three stages on the gamma aminobutyric acid content in germinated brown rice and germination rate of brown rice were investigated by using response surface methodology. The optimum process parameters were obtained as follows: once moisture adding amount of stage I with 1.06 %/h, once moisture adding amount of stage II with 1.42 %/h and once moisture adding amount of stage III with 1.31 %/h. The germination rate under the optimum parameters was 91.33 %, which was 7.45 % higher than that of germinated brown rice produced by soaking method (84.97 %). The content of gamma aminobutyric acid in germinated brown rice under the optimum parameters was 29.03 mg/100 g, which was more than two times higher than that of germinated brown rice produced by soaking method (12.81 mg/100 g). The technology of segmented moisture conditioning has potential applications for studying many other cereals.

The influence of additional fluors on the retention ability of dough and the technological quality of bakery products

Directory of Open Access Journals (Sweden)

Tatiana Bojňanská

2015-08-01

Full Text Available The work monitored rheofermentation properties of dough prepared from composite flours formed by 70% of wheat flour T650 and the addition of 30%. Three kinds of additions were used, namely spelt flour, amaranth flour and buckwheat flour. To determine rheofermentation properties Rheofermentometer Rhea F4 was used, by means of which the dough development, the production of fermentation gases, retention ability of dough and the activity of used baking yeast were analysed. The best ability to retain formed fermentation gas had wheat flour (control and composite flour with the addition of spelt flour. The composite flour with addition of amaranth flour showed a retention coefficient compared to the control lower by 13%, and the composite flour with addition of buckwheat flour showed a retention coefficient compared to the control reduced by 20%. Control flour and composite flours were then processed in the baking experiment. Based on its results it was possible to evaluate the effect of the addition and retention capacity of dough on the quality of the final products (experimental loaves. The biggest loaf volume (200 cm3 and the optimal vaulting (0.65 were found in the control and a loaf made of composite flour with addition of spelt. Loaf volume, produced from composite flours with the addition of amaranth, and buckwheat was compared to control lower by 18.7%, and 16.3% respectively. The value of vaulting of these products (0.40 can be evaluated as unsatisfactory. Based on the evaluation of results observed by measuring on the rheofermentometer and baking experiment results it can be concluded that a better ability to retain the formed fermentation gas, thus ensuring high volume, had loaves made from wheat flour T650 and composite flour with addition of spelt flour. Based on the findings, it is possible to state that the results of rheofermentometric measurements predict the volume and vaulting of bakery products. By means of Rheofermentometer

Effective moisture diffusivity, moisture sorption, thermo-physical properties and infrared drying kinetics of germinated paddy

Directory of Open Access Journals (Sweden)

Supawan Tirawanichakul

2014-02-01

Full Text Available Temperature and relative humidity (RH dependence of moisture sorption phenomena for agricultural products provide valuable information related to the thermodynamics of the system. So the equilibrium moisture contents (EMC, effective moisture diffusivity (Deff and thermo-physical properties in terms of void fraction, specific heat capacity, and the apparent density of germinated non-waxy Suphanburi 1 paddy were evaluated. Five commonly cited EMC equations were fitted to the experimental data among temperatures of 40-60°C correlating with RH of 0-90%. The results showed that the modified GAB equation was the best function for describing experimental results while those evaluated thermo-physical properties depended on moisture content. To determine drying kinetics model, the simulated values using Midilli et al. (2002 model and Page’s model was the best fitting to exact drying kinetics values for infrared (IR and hot air (HA drying, respectively. Finally, the Deff value of paddy dried with IR and HA sources were also evaluated and the calculated Deff value of both HA and IR drying was in order of 10-9 m2/s.

New method measures moisture and true dry mass

International Nuclear Information System (INIS)

Frank, H.

The moisture content of wood can be determined by measuring the nuclear magnetic resonance of free water hydrogen atoms in wood. Nanassy studied NMR curves for six types of wood and obtained the calibration curve by reducing the moisture content in steps by 4% moisture down to ca. 1% moisture and then by gradually wetting the wood. The initial material was fresh wood. For each step he measured the intensity of the free water hydrogen signal. If the sample weight is known the dry matter content (dry weight) and moisture content of the sample can be derived from the measured NMR signal. (J.P.)

Structure of the urban moisture field

International Nuclear Information System (INIS)

Sisterson, D.L.; Dirks, R.A.

1975-01-01

In the 26 July 1974 case study in St. Louis as a part of Project METROMEX, aircraft and surface network stations were used to determine specific humidity and potential temperature patterns near the surface and at two levels within the mixing layer. From the data acquired at these three levels, three-dimensional analyses of the moisture fields in the mixing layer were constructed. The mesoscale dry regions observed throughout the mixing layer correspond to the more impervious surfaces of the urban area. From energy budget considerations, latent heat fluxes are small over these impervious surfaces owing to the large runoff of precipitation and the lack of moisture retention capabilities. Hence, urbanization obviously alters the local energy budget. Surface boundary layer conditions are determined by heat and moisture fluxes. A new internal boundary layer within the city is formed after the breakdown of the radiation inversion in order to compensate for the alteration of sensible heat and latent heat energies. Hence, isolated semistagnant urban air is replenished by moisture only as quickly as evapotranspiration from impervious surfaces will allow. The city surface, therefore, is not a sink of moisture, but rather a reduced source relative to rural areas

Intermediate treatments

Science.gov (United States)

John R. Jones; Wayne D. Shepperd

1985-01-01

Intermediate treatments are those applied after a new stand is successfully established and before the final harvest. These include not only intermediate cuttings - primarily thinning - but also fertilization, irrigation, and protection of the stand from damaging agents.

Moisture Transfer in Ventilated Facade Structures

Directory of Open Access Journals (Sweden)

Olshevskyi Vyacheslav

2016-01-01

Full Text Available This article discusses the phenomenon of moisture transfer in the designs of ventilated facades (VF. The main ways of moisture transfer are defined. The negative factors connected with moisture accumulation and excessive moistening of insulation are given. The physical processes occurring in the gap of the building envelope due to saturation of air with water vapor are described. The dependence of the intensity of the mass transfer on the air velocity in the layer is considered. Much attention is paid to the selection of the optimum design of the facade, namely a system with or without grooved lines. The dependence of velocity and temperature on the width of the ventilated gap is established empirically for the constructions with open and closed grooves. Expediency of a design without grooves to effectively remove moisture is determined.

Drying and control of moisture content and dimensional changes

Science.gov (United States)

Richard Bergman

2010-01-01

The discussion in this chapter is concerned with moisture content determination, recommended moisture content values, drying methods, methods of calculating dimensional changes, design factors affecting such changes in structures, and moisture content control during transit, storage, and construction. Data on green moisture content, fiber saturation point, shrinkage,...

Digital neutron moisture meter for moisture determination in the cokes and building materials

International Nuclear Information System (INIS)

Chibovski, R.; Igel'ski, A.; Kiyanya, K.; Kiyanya, S.; Mnikh, Eh.; Sledzevski, R.; Verba, V.

1979-01-01

Description is given of the digital neutron moisture gage for measuring water content in coke or in dry building materials. The device can work independently with indication of the results to personnel carrying out control operation and adjustment of the process or as a part of an automated control system with supplying the results of measurements in a form of analogous signals or electric pulses in the preselected code. The moisture gage described consists of two units: measuring probes with containers and the desk with power supply and the system for digital processing of a radiometric signal. The measuring probe consists of the asotopic fast neutrons source; helium proportional counter of slow neutrons and a pulse amplifier. The probe is mounted in the bunker with the material measured and is located inside the protective tube made of the weare-resistant material. To obtain high accuracy of measurements and to obtain the measuring instrument's reading immediately in the units of moisture measurement, the digizal converter circuit for radiometric signals processing is used. The The digital converter circuit cited, can be applied to any calibration dependence of linear type with initial value. The block diagram of the device is given. The device described permits to measure the moisture content in the metallurgy coks and in the building materials in one minute and with the error not more than 0.5% [ru

Passive microwave remote sensing of soil moisture

International Nuclear Information System (INIS)

Jackson, T.J.; Schmugge, T.J.

1986-01-01

Microwave remote sensing provides a unique capability for direct observation of soil moisture. Remote measurements from space afford the possibility of obtaining frequent, global sampling of soil moisture over a large fraction of the Earth's land surface. Microwave measurements have the benefit of being largely unaffected by cloud cover and variable surface solar illumination, but accurate soil moisture estimates are limited to regions that have either bare soil or low to moderate amounts of vegetation cover. A particular advantage of passive microwave sensors is that in the absence of significant vegetation cover soil moisture is the dominant effect on the received signal. The spatial resolutions of passive microwave soil moisture sensors currently considered for space operation are in the range 10–20 km. The most useful frequency range for soil moisture sensing is 1–5 GHz. System design considerations include optimum choice of frequencies, polarizations, and scanning configurations, based on trade-offs between requirements for high vegetation penetration capability, freedom from electromagnetic interference, manageable antenna size and complexity, and the requirement that a sufficient number of information channels be available to correct for perturbing geophysical effects. This paper outlines the basic principles of the passive microwave technique for soil moisture sensing, and reviews briefly the status of current retrieval methods. Particularly promising are methods for optimally assimilating passive microwave data into hydrologic models. Further studies are needed to investigate the effects on microwave observations of within-footprint spatial heterogeneity of vegetation cover and subsurface soil characteristics, and to assess the limitations imposed by heterogeneity on the retrievability of large-scale soil moisture information from remote observations

Analysis of soil moisture memory from observations in Europe

Science.gov (United States)

Orth, R.; Seneviratne, S. I.

2012-08-01

Soil moisture is known to show distinctive persistence characteristics compared to other quantities in the climate system. As soil moisture is governing land-atmosphere feedbacks to a large extent, its persistence can provide potential to improve seasonal climate predictions. So far, many modeling studies have investigated the nature of soil moisture memory, with consistent, but model-dependent results. This study investigates soil moisture memory in long-term observational records based on data from five stations across Europe. We investigate spatial and seasonal variations in soil moisture memory and identify their main climatic drivers. Also, we test an existing framework and introduce an extension thereof to approximate soil moisture memory and evaluate the contributions of its driving processes. At the analyzed five sites, we identify the variability of initial soil moisture divided by that of the accumulated forcing over the considered time frame as a main driver of soil moisture memory that reflects the impact of the precipitation regime and of soil and vegetation characteristics. Another important driver is found to be the correlation of initial soil moisture with subsequent forcing that captures forcing memory as it propagates to the soil and also land-atmosphere interactions. Thereby, the role of precipitation is found to be dominant for the forcing. In contrast to results from previous modeling studies, the runoff and evapotranspiration sensitivities to soil moisture are found to have only a minor influence on soil moisture persistence at the analyzed sites. For the central European sites, the seasonal cycles of soil moisture memory display a maximum in late summer and a minimum in spring. An opposite seasonal cycle is found at the analyzed site in Italy. High soil moisture memory is shown to last up to 40 days in some seasons at most sites. Extremely dry or wet states of the soil tend to increase soil moisture memory, suggesting enhanced prediction

Design of Moisture Content Detection System

Science.gov (United States)

Wang, W. C.; Wang, L.

In this paper, a method for measuring the moisture content of grain was presented based on single chip microcomputer and capacitive sensor. The working principle of measuring moisture content is introduced and a concentric cylinder type of capacitive sensor is designed, the signal processing circuits of system are described in details. System is tested in practice and discussions are made on the various factors affecting the capacitive measuring of grain moisture based on the practical experiments, experiment results showed that the system has high measuring accuracy and good controlling capacity.

Soil moisture content with global warming

International Nuclear Information System (INIS)

Vinnikov, K.Ya.

1990-01-01

The potential greenhouse-gas-induced changes in soil moisture, particularly the desiccation of the Northern Hemisphere contents in summer, are discussed. To check the conclusions based on climate models the authors have used long-term measurements of contemporary soil moisture in the USSR and reconstructions of soil moisture for the last two epochs that were warmer than the present, namely, the Holocene optimum, 5,000-6,000 years ago, and the last interglacial, about 125,000 years ago. The analysis shows that there is a considerable disagreement between the model results and the empirical data

Effects of heat-moisture treatment reaction conditions on the physicochemical and structural properties of maize starch: moisture and length of heating.

Science.gov (United States)

Sui, Zhongquan; Yao, Tianming; Zhao, Yue; Ye, Xiaoting; Kong, Xiangli; Ai, Lianzhong

2015-04-15

Changes in the properties of normal maize starch (NMS) and waxy maize starch (WMS) after heat-moisture treatment (HMT) under various reaction conditions were investigated. NMS and WMS were adjusted to moisture levels of 20%, 25% and 30% and heated at 100 °C for 2, 4, 8 and 16 h. The results showed that moisture content was the most important factor in determining pasting properties for NMS, whereas the heating length was more important for WMS. Swelling power decreased in NMS but increased in WMS, and while the solubility index decreased for both samples, the changes were largely determined by moisture content. The gelatinisation temperatures of both samples increased with increasing moisture content but remained unchanged with increasing heating length. The Fourier transform infrared (FT-IR) absorbance ratio was affected to different extents by the moisture levels but remained constant with increasing the heating length. The X-ray intensities increased but relative crystallinity decreased to a greater extent with increasing moisture content. This study showed that the levels of moisture content and length of heating had significant impacts on the structural and physicochemical properties of normal and waxy maize starches but to different extents. Copyright © 2014 Elsevier Ltd. All rights reserved.

Neutron moisture measurement in materials

International Nuclear Information System (INIS)

Thony, J.L.

1985-01-01

This method is generally used for soil moisture determination but also for moisture in building materials. After a review of neutron interaction with matter (elastic and inelastic scattering, radiative capture and absorption with emission of charged particles) and of the equipment (source, detector and counting), gravimetric and chemical calibration are described and accuracy of measurement is discussed. 5 refs [fr

Propagation of soil moisture memory into the climate system

Science.gov (United States)

Orth, R.; Seneviratne, S. I.

2012-04-01

Soil moisture is known for its integrative behaviour and resulting memory characteristics. Associated anomalies can persist for weeks or even months into the future, making initial soil moisture an important potential component in weather forecasting. This is particularly crucial given the role of soil moisture for land-atmosphere interactions and its impacts on the water and energy balances on continents. We present here an analysis of the characteristics of soil moisture memory and of its propagation into runoff and evapotranspiration in Europe, based on available measurements from several sites across the continent and expanding a previous analysis focused on soil moisture [1]. We identify the main drivers of soil moisture memory at the analysed sites, as well as their role for the propagation of soil moisture persistence into runoff and evapotranspiration memory characteristics. We focus on temporal and spatial variations in these relationships and identify seasonal and latitudinal differences in the persistence of soil moisture, evapotranspiration and runoff. Finally, we assess the role of these persistence characteristics for the development of agricultural and hydrological droughts. [1] Orth and Seneviratne: Analysis of soil moisture memory from observations in Europe; submitted to J. Geophysical Research.

40 CFR 75.37 - Missing data procedures for moisture.

Science.gov (United States)

2010-07-01

... 40 Protection of Environment 16 2010-07-01 2010-07-01 false Missing data procedures for moisture... data procedures for moisture. (a) The owner or operator of a unit with a continuous moisture monitoring system shall substitute for missing moisture data using the procedures of this section. (b) Where no...

Sources of Sahelian-Sudan moisture: Insights from a moisture-tracing atmospheric model

Science.gov (United States)

Salih, Abubakr A. M.; Zhang, Qiong; Pausata, Francesco S. R.; Tjernström, Michael

2016-07-01

The summer rainfall across Sahelian-Sudan is one of the main sources of water for agriculture, human, and animal needs. However, the rainfall is characterized by large interannual variability, which has attracted extensive scientific efforts to understand it. This study attempts to identify the source regions that contribute to the Sahelian-Sudan moisture budget during July through September. We have used an atmospheric general circulation model with an embedded moisture-tracing module (Community Atmosphere Model version 3), forced by observed (1979-2013) sea-surface temperatures. The result suggests that about 40% of the moisture comes with the moisture flow associated with the seasonal migration of the Intertropical Convergence Zone (ITCZ) and originates from Guinea Coast, central Africa, and the Western Sahel. The Mediterranean Sea, Arabian Peninsula, and South Indian Ocean regions account for 10.2%, 8.1%, and 6.4%, respectively. Local evaporation and the rest of the globe supply the region with 20.3% and 13.2%, respectively. We also compared the result from this study to a previous analysis that used the Lagrangian model FLEXPART forced by ERA-Interim. The two approaches differ when comparing individual regions, but are in better agreement when neighboring regions of similar atmospheric flow features are grouped together. Interannual variability with the rainfall over the region is highly correlated with contributions from regions that are associated with the ITCZ movement, which is in turn linked to the Atlantic Multidecadal Oscillation. Our result is expected to provide insights for the effort on seasonal forecasting of the rainy season over Sahelian Sudan.

Free-Tropospheric Moisture Convergence and Tropical Convective Regimes

Science.gov (United States)

Masunaga, H.

2014-12-01

It is known that quiescent periods with only shallow cumuli prevalent are frequently observed even in the deep Tropics, which is considered from the climatological perspectives as an area harboring vigorous deep convection. It is argued in this work that the free-tropospheric (FT) moisture convergence is a crucial factor for separating the stable maintenance of isolated shallow cumuli in the quiescent periods from the self-sustaining growth of organized convective systems in the dynamic periods over tropical oceans. The analysis is based on a variety of satellite measurements including Aqua AIRS T and q soundings and QuikSCAT surface wind, composited with reference to the time before or after the occurrence of precipitating clouds detected by TRMM PR. The FT moisture convergence and updraft moisture flux at cloud base are then derived from this dataset under large-scale moisture budget constraint (see Figure). Free-tropospheric precipitation efficiency (FTPE), or the ratio of precipitation to updraft moisture flux at cloud base, is introduced as a measure of convective intensity (rather than the population) over the large-scale domain. The following hypothesis is discussed in light of the analysis results. Isolated shallow cumuli would stay shallow when large-scale FT moisture is diverging (although moisture is weakly converging when integrated over the whole troposphere) since an increase in cumulus population would be counteracted by an additional moisture divergence in the FT. When large-scale FT convergence is positive, in contrast, developing clouds would induce a more moisture input and allow an unstable growth to a highly organized convective system. Zero FT moisture convergence may serve as the neutrality separating the negative feedback acting in the quiescent regime from the positive feedback instrumental for the dynamic regime.

Topographic Controls on Spatial Patterns of Soil Texture and Moisture in a Semi-arid Montane Catchment with Aspect-Dependent Vegetation

Science.gov (United States)

Lehman, B. M.; Niemann, J. D.

2008-12-01

significant relationship with topographic indices. When the catchment average soil moisture is low, the variance of soil moisture increases with the average. When the average is high, the variance remains relatively constant. Little of the variation in soil moisture is explained by topographic indices when the catchment is either very wet or dry; however, when the average soil moisture takes on intermediate values, cos(aspect) is consistently the best predictor among the terrain indices considered.

Guidelines on the prevention of built-in moisture

DEFF Research Database (Denmark)

Hansen, Ernst Jan de Place; Møller, Eva B.

2014-01-01

As a result of built-in-moisture, a number of buildings in Denmark were attacked by moulds even before the users moved in. Therefore, the Danish Building Regulations have since 2008 stipulated that building structures and materials must not, on moving in, have a moisture content that is liable...... the execution phase and the building’s capacity to withstand moisture. It also specifies how moisture should be dealt with in the general quality assurance system of the building industry. The Danish guideline is compared with similar guidelines and tools in other Nordic countries. The education of moisture...... specialists is emphasised and it is questioned whether a voluntary guideline will have the desired effect....

Moisture Buffer Value of Building Materials

DEFF Research Database (Denmark)

Rode, Carsten; Peuhkuri, Ruut; Time, Berit

2007-01-01

When building materials are in contact with indoor air they have some effect to moderate the variations of indoor humidity in occupied buildings. But so far there has been a lack of a standardized quantity to characterize the moisture buffering capability of materials. It has been the objective o...... is a test protocol which expresses how materials should be tested for determination of their Moisture Buffer Value. Finally, the paper presents some of the results of a Round Robin Test on various typical building materials that has been carried out in the project....... of a recent Nordic project to define such a quantity, and to declare it in the form of a NORDTEST method. The Moisture Buffer Value is the figure that has been developed in the project as a way to appraise the moisture buffer effect of materials, and the value is described in the paper. Also explained...

Moisture-driven fracture in solid wood

DEFF Research Database (Denmark)

Larsen, Finn; Ormarsson, Sigurdur; Olesen, John Forbes

2011-01-01

Moisture-induced fractures in solid timber create considerable problems for both building industries and sawmills. Cracks caused by kiln-drying of solid timber are extremely difficult to predict. This paper reports on experiments concerned with methods of reducing cracks in wood and with the crac......Moisture-induced fractures in solid timber create considerable problems for both building industries and sawmills. Cracks caused by kiln-drying of solid timber are extremely difficult to predict. This paper reports on experiments concerned with methods of reducing cracks in wood...... process, suggesting that sealing the ends of timber logs while in the green moisture state could considerably reduce the development of end-cracks. The initial moisture content and the shrinkage properties of the wood varied markedly from pith to bark. The importance of taking material inhomogeneities...... into account when modelling crack propagation in solid wood is emphasized. © 2011 Taylor & Francis....

Moisture sorption of Thai red curry powder

Directory of Open Access Journals (Sweden)

Sudathip Inchuen

2009-12-01

Full Text Available Moisture sorption study was conducted on Thai red curry powder prepared by two different drying methods, viz. microwave and hot-air drying. Moisture sorption isotherms of the red curry powder at 30 C and water activity in the range of 0.113-0.970 were determined by a static gravimetric method. The isotherms exhibited Type III behaviour. The moisture sorption data were fitted to several sorption models and a non-linear regression analysis method was used to evaluate the constants of the sorption equations. The fit was evaluated using the coefficient of determination (R2, the reduced chi-square (2 and the root mean square error (RMSE. The GAB model followed by the Lewiski-3 model gave the best fit to the experimental data. The monolayer moisture content, taken as the safe minimum moisture level in the red curry powder, was determined using the BET equation and was found to range between 0.080 - 0.085 gram water per gram dry matter.

COSMOS: the COsmic-ray Soil Moisture Observing System

Directory of Open Access Journals (Sweden)

M. Zreda

2012-11-01

Full Text Available The newly-developed cosmic-ray method for measuring area-average soil moisture at the hectometer horizontal scale is being implemented in the COsmic-ray Soil Moisture Observing System (or the COSMOS. The stationary cosmic-ray soil moisture probe measures the neutrons that are generated by cosmic rays within air and soil and other materials, moderated by mainly hydrogen atoms located primarily in soil water, and emitted to the atmosphere where they mix instantaneously at a scale of hundreds of meters and whose density is inversely correlated with soil moisture. The COSMOS has already deployed more than 50 of the eventual 500 cosmic-ray probes, distributed mainly in the USA, each generating a time series of average soil moisture over its horizontal footprint, with similar networks coming into existence around the world. This paper is written to serve a community need to better understand this novel method and the COSMOS project. We describe the cosmic-ray soil moisture measurement method, the instrument and its calibration, the design, data processing and dissemination used in the COSMOS project, and give example time series of soil moisture obtained from COSMOS probes.

Spatio-temporal Root Zone Soil Moisture Estimation for Indo - Gangetic Basin from Satellite Derived (AMSR-2 and SMOS) Surface Soil Moisture

Science.gov (United States)

Sure, A.; Dikshit, O.

2017-12-01

Root zone soil moisture (RZSM) is an important element in hydrology and agriculture. The estimation of RZSM provides insight in selecting the appropriate crops for specific soil conditions (soil type, bulk density, etc.). RZSM governs various vadose zone phenomena and subsequently affects the groundwater processes. With various satellite sensors dedicated to estimating surface soil moisture at different spatial and temporal resolutions, estimation of soil moisture at root zone level for Indo - Gangetic basin which inherits complex heterogeneous environment, is quite challenging. This study aims at estimating RZSM and understand its variation at the level of Indo - Gangetic basin with changing land use/land cover, topography, crop cycles, soil properties, temperature and precipitation patterns using two satellite derived soil moisture datasets operating at distinct frequencies with different principles of acquisition. Two surface soil moisture datasets are derived from AMSR-2 (6.9 GHz - `C' Band) and SMOS (1.4 GHz - `L' band) passive microwave sensors with coarse spatial resolution. The Soil Water Index (SWI), accounting for soil moisture from the surface, is derived by considering a theoretical two-layered water balance model and contributes in ascertaining soil moisture at the vadose zone. This index is evaluated against the widely used modelled soil moisture dataset of GLDAS - NOAH, version 2.1. This research enhances the domain of utilising the modelled soil moisture dataset, wherever the ground dataset is unavailable. The coupling between the surface soil moisture and RZSM is analysed for two years (2015-16), by defining a parameter T, the characteristic time length. The study demonstrates that deriving an optimal value of T for estimating SWI at a certain location is a function of various factors such as land, meteorological, and agricultural characteristics.

Origin and fate of atmospheric moisture over continents

NARCIS (Netherlands)

Van der Ent, R.J.; Savenije, H.H.G.; Schaefli, B.; Steele-Dunne, S.C.

2010-01-01

There has been a long debate on the extent to which precipitation relies on terrestrial evaporation (moisture recycling). In the past, most research focused on moisture recycling within a certain region only. This study makes use of new definitions of moisture recycling to study the complete process

Comparison of different methods to quantify fat classes in bakery products.

Science.gov (United States)

Shin, Jae-Min; Hwang, Young-Ok; Tu, Ock-Ju; Jo, Han-Bin; Kim, Jung-Hun; Chae, Young-Zoo; Rhu, Kyung-Hun; Park, Seung-Kook

2013-01-15

The definition of fat differs in different countries; thus whether fat is listed on food labels depends on the country. Some countries list crude fat content in the 'Fat' section on the food label, whereas other countries list total fat. In this study, three methods were used for determining fat classes and content in bakery products: the Folch method, the automated Soxhlet method, and the AOAC 996.06 method. The results using these methods were compared. Fat (crude) extracted by the Folch and Soxhlet methods was gravimetrically determined and assessed by fat class using capillary gas chromatography (GC). In most samples, fat (total) content determined by the AOAC 996.06 method was lower than the fat (crude) content determined by the Folch or automated Soxhlet methods. Furthermore, monounsaturated fat or saturated fat content determined by the AOAC 996.06 method was lowest. Almost no difference was observed between fat (crude) content determined by the Folch method and that determined by the automated Soxhlet method for nearly all samples. In three samples (wheat biscuits, butter cookies-1, and chocolate chip cookies), monounsaturated fat, saturated fat, and trans fat content obtained by the automated Soxhlet method was higher than that obtained by the Folch method. The polyunsaturated fat content obtained by the automated Soxhlet method was not higher than that obtained by the Folch method in any sample. Copyright © 2012 Elsevier Ltd. All rights reserved.

Implementation of sorption hysteresis in multi-Fickian moisture transport

DEFF Research Database (Denmark)

Frandsen, Henrik Lund; Svensson, Staffan

2007-01-01

In the cellular structure of wood, bound-water diffusion and water-vapor diffusion interact via sorption in a complex moisture-transportation system. At low relative humidities, moisture transport may be modeled by a Fickian diffusion equation with a good approximation. At higher relative......-35% in moisture content. Hence, for a precise moisture content computation, sorption hysteresis must be taken into account. The present paper explains the relation between sorption hysteresis and multi-Fickian moisture transport, and clarifies how models for the two phenomena are coupled. To illustrate...

Quantitative identification of moisture sources over the Tibetan Plateau and the relationship between thermal forcing and moisture transport

Science.gov (United States)

Pan, Chen; Zhu, Bin; Gao, Jinhui; Kang, Hanqing; Zhu, Tong

2018-02-01

Despite the importance of the Tibetan Plateau (TP) to the surrounding water cycle, the moisture sources of the TP remain uncertain. In this study, the moisture sources of the TP are quantitatively identified based on a 33-year simulation with a horizontal resolution of 1.9° × 2.5° using the Community Atmosphere Model version 5.1 (CAM5.1), in which atmospheric water tracer technology is incorporated. Results demonstrate that the major moisture sources differ over the southern TP (STP) and northern TP (NTP). During the winter, Africa, the TP, and India are the dominant source regions, contributing nearly half of the water vapour over the STP. During the summer, the tropical Indian Ocean (TIO) supplies 28.5 ± 3.6% of the water vapour over the STP and becomes the dominant source region. The dominant moisture source regions of the water vapour over the NTP are Africa (19.0 ± 2.8%) during the winter and the TP (25.8 ± 2.4%) during the summer. The overall relative contribution of each source region to the precipitation is similar to the contribution to the water vapour over the TP. Like most models, CAM5.1 generally overestimates the precipitation over the TP, yielding uncertainty in the absolute contributions to the precipitation. Composite analyses exhibit significant variations in the TIO-supplied moisture transport and precipitation over the STP during the summer alongside anomalous TP heating. This relationship between moisture transport from the TIO and the TP heating primarily involves the dynamic change in the TIO-supplied moisture flux, which further controls the variation in the TIO-contributed precipitation over the STP.

Moisture sorption isotherms and thermodynamic properties of bovine leather

Science.gov (United States)

Fakhfakh, Rihab; Mihoubi, Daoued; Kechaou, Nabil

2018-04-01

This study was aimed at the determination of bovine leather moisture sorption characteristics using a static gravimetric method at 30, 40, 50, 60 and 70 °C. The curves exhibit type II behaviour according to the BET classification. The sorption isotherms fitting by seven equations shows that GAB model is able to reproduce the equilibrium moisture content evolution with water activity for moisture range varying from 0.02 to 0.83 kg/kg d.b (0.9898 thermodynamic properties such as isosteric heat of sorption, sorption entropy, spreading pressure, net integral enthalpy and entropy. Net isosteric heat of sorption and differential entropy were evaluated through direct use of moisture isotherms by applying the Clausius-Clapeyron equation and used to investigate the enthalpy-entropy compensation theory. Both sorption enthalpy and entropy for desorption increase to a maximum with increasing moisture content, and then decrease sharply with rising moisture content. Adsorption enthalpy decreases with increasing moisture content. Whereas, adsorption entropy increases smoothly with increasing moisture content to a maximum of 6.29 J/K.mol. Spreading pressure increases with rising water activity. The net integral enthalpy seemed to decrease and then increase to become asymptotic. The net integral entropy decreased with moisture content increase.

Exploiting Soil Moisture, Precipitation, and Streamflow Observations to Evaluate Soil Moisture/Runoff Coupling in Land Surface Models

Science.gov (United States)

Crow, W. T.; Chen, F.; Reichle, R. H.; Xia, Y.; Liu, Q.

2018-05-01

Accurate partitioning of precipitation into infiltration and runoff is a fundamental objective of land surface models tasked with characterizing the surface water and energy balance. Temporal variability in this partitioning is due, in part, to changes in prestorm soil moisture, which determine soil infiltration capacity and unsaturated storage. Utilizing the National Aeronautics and Space Administration Soil Moisture Active Passive Level-4 soil moisture product in combination with streamflow and precipitation observations, we demonstrate that land surface models (LSMs) generally underestimate the strength of the positive rank correlation between prestorm soil moisture and event runoff coefficients (i.e., the fraction of rainfall accumulation volume converted into stormflow runoff during a storm event). Underestimation is largest for LSMs employing an infiltration-excess approach for stormflow runoff generation. More accurate coupling strength is found in LSMs that explicitly represent subsurface stormflow or saturation-excess runoff generation processes.

The Effect of Temperature on Moisture Transport in Concrete.

Science.gov (United States)

Wang, Yao; Xi, Yunping

2017-08-09

Most concrete structures and buildings are under temperature and moisture variations simultaneously. Thus, the moisture transport in concrete is driven by the moisture gradient as well as the temperature gradient. This paper presents an experimental approach for determining the effect of different temperature gradients on moisture distribution profiles in concrete. The effect of elevated temperatures under isothermal conditions on the moisture transport was also evaluated, and found not to be significant. The non-isothermal tests show that the temperature gradient accelerates the moisture transport in concrete. The part of increased moisture transfer due to the temperature gradient can be quantified by a coupling parameter D HT , which can be determined by the present test data. The test results indicated that D HT is not a constant but increases linearly with the temperature variation. A material model was developed for D HT based on the experimental results obtained in this study.

Moisture ingress into electronics enclosures under isothermal conditions

DEFF Research Database (Denmark)

Staliulionis, Zygimantas; Jabbaribehnam, Mirmasoud; Hattel, Jesper Henri

2016-01-01

loads are still not understood well by design engineers, therefore this field has become one of the bottlenecks in the electronics system design. The objective of this paper is to model moisture ingress into an electronics enclosure under isothermal conditions. The moisture diffusion model is based......The number of electronics used in outdoor environment is constantly growing. The humidity causes about 19 % of all electronics failures and, especially, moisture increases these problems due to the ongoing process of miniaturization and lower power consumption of electronic components. Moisture...

Moisture sorption isotherms of dehydrated whey proteins

OpenAIRE

Suzana Rimac Brnčić; Vesna Lelas; Zoran Herceg; Marija Badanjak

2010-01-01

Moisture sorption isotherms describe the relation between the moisture content of the dry material (food) and relative humidity of the surrounding environment. The data obtained are important in modelling of drying process conditions, packaging and shelf-life stability of food that will provide maximum retaining of aroma, colour and texture as well as nutritive and biological value. The objective of this research was to establish the equilibrium moisture content and water activity, as well as...

Moisture Conditions in Passive House Wall Constructions

OpenAIRE

Gullbrekken, Lars; Geving, Stig; Time, Berit; Andresen, Inger

2015-01-01

Buildings for the future, i.e zero emission buildings and passive houses, will need well insulated building envelopes, which includes increased insulation thicknesses for roof, wall and floor constructions. Increased insulation thicknesses may cause an increase in moisture levels and thereby increased risk of mold growth. There is need for increased knowledge about moisture levels in wood constructions of well insulated houses, to ensure robust and moisture safe solutions. Monitoring of w...

Experiments on moisture form of concrete and adhesion of paints

International Nuclear Information System (INIS)

Kita, Daizo; Sumino, Masahiro

1975-01-01

It is necessary for radiation-resisting paints to adhere tightly to concrete in order to exhibit superior effects. As adhesion of paints to concrete is greatly affected by moisture content of concrete, this content is checked severely in the field. However, it may be considered that adhesion will be affected by the form of the moisture in the concrete also. Therefore, experiments were conducted with mortar to investigate the interrelations between pF-moisture content, moisture form and adhesion of paint. The following results were obtained: 1) Adhesion of paint becomes stronger as moisture content falls. 2) Adhesion strength of paint rises sharply until moisture content falls to a pF-value of 5.5 after which the strength is increased gradually until moisture content reaches pF of 7.0. 3) The pF-moisture content of 5.5 varies greatly depending on the mix proportions of mortar, but the form of moisture in such cases remains fixed and unchanged. (auth.)

Microwave bale moisture sensing: Field trial

Science.gov (United States)

A microwave moisture measurement technique was developed for moisture sensing of cotton bales after the bale press. The technique measures the propagation delay of a microwave signal that is transmitted through the cotton bale. This research conducted a field trial to test the sensor in a commercial...

Moisture Buffer Effect and its Impact on Indoor Environment

DEFF Research Database (Denmark)

Zhang, Mingjie; Qin, Menghao; Chen, Zhi

2017-01-01

The moisture buffer effect of building materials may have great influence on indoor hygrothermal environment. In order to characterize the moisture buffering ability of materials, the basic concept of moisture buffer value (MBV) is adopted. Firstly, a theoretical correction factor is introduced...... in this paper. The moisture uptake/release by hygroscopic materials can be calculated with the factor and the basic MBV. Furthermore, the validation of the correction factor is carried out. The impact of moisture buffering on indoor environment is assessed by using numerical simulations. The results show...

State of the Art in Large-Scale Soil Moisture Monitoring

Science.gov (United States)

Ochsner, Tyson E.; Cosh, Michael Harold; Cuenca, Richard H.; Dorigo, Wouter; Draper, Clara S.; Hagimoto, Yutaka; Kerr, Yan H.; Larson, Kristine M.; Njoku, Eni Gerald; Small, Eric E.;

Moisture Metrics Project

Energy Technology Data Exchange (ETDEWEB)

Schuchmann, Mark

2011-08-31

the goal of this project was to determine the optimum moisture levels for biomass processing for pellets commercially, by correlating data taken from numerous points in the process, and across several different feedstock materials produced and harvested using a variety of different management practices. This was to be done by correlating energy consumption and material through put rates with the moisture content of incoming biomass ( corn & wheat stubble, native grasses, weeds, & grass straws), and the quality of the final pellet product.This project disseminated the data through a public website, and answering questions form universities across Missouri that are engaged in biomass conversion technologies. Student interns from a local university were employed to help collect data, which enabled them to learn firsthand about biomass processing.

Evaluating ESA CCI Soil Moisture in East Africa

Science.gov (United States)

McNally, Amy; Shukla, Shraddhanand; Arsenault, Kristi R.; Wang, Shugong; Peters-Lidard, Christa D.; Verdin, James P.

2016-01-01

To assess growing season conditions where ground based observations are limited or unavailable, food security and agricultural drought monitoring analysts rely on publicly available remotely sensed rainfall and vegetation greenness. There are also remotely sensed soil moisture observations from missions like the European Space Agency (ESA) Soil Moisture and Ocean Salinity (SMOS) and NASAs Soil Moisture Active Passive (SMAP), however these time series are still too short to conduct studies that demonstrate the utility of these data for operational applications, or to provide historical context for extreme wet or dry events. To promote the use of remotely sensed soil moisture in agricultural drought and food security monitoring, we use East Africa as a case study to evaluate the quality of a 30+ year time series of merged active-passive microwave soil moisture from the ESA Climate Change Initiative (CCI-SM). Compared to the Normalized Difference Vegetation index (NDVI) and modeled soil moisture products, we found substantial spatial and temporal gaps in the early part of the CCI-SM record, with adequate data coverage beginning in 1992. From this point forward, growing season CCI-SM anomalies were well correlated (R greater than 0.5) with modeled, seasonal soil moisture, and in some regions, NDVI. We use correlation analysis and qualitative comparisons at seasonal time scales to show that remotely sensed soil moisture can add information to a convergence of evidence framework that traditionally relies on rainfall and NDVI in moderately vegetated regions.

development and testing of a capacitive digital soil moisture metre

African Journals Online (AJOL)

user

soil moisture meter using the NE555 timer and micro controller as a major electronic component ... relationship between the moisture content process and the digital soil moisture meter. ..... the moisture contents showing that the infiltration of.

Determining seed moisture in Quercus

Science.gov (United States)

F. T. Bonner

1974-01-01

The air-oven method with drying times 7 to 8 hours shorter than those now prescribed in the ISTA rules proved adequate for determining moisture contents in acorns of several North American oaks. Schedules of 8 hours at 105°C for Quercus muehlenbergii and 9 hours at 105°C for Q.shumardii and Q.nigra gave moisture contents within three percentage points of those obtained...

46 CFR 154.1715 - Moisture control.

Science.gov (United States)

2010-10-01

... 46 Shipping 5 2010-10-01 2010-10-01 false Moisture control. 154.1715 Section 154.1715 Shipping COAST GUARD, DEPARTMENT OF HOMELAND SECURITY (CONTINUED) CERTAIN BULK DANGEROUS CARGOES SAFETY STANDARDS... § 154.1715 Moisture control. When a vessel is carrying sulfur dioxide, the master shall ensure that: (a...

NOAA Soil Moisture Products System (SMOPS) Daily Blended Products

Data.gov (United States)

National Oceanic and Atmospheric Administration, Department of Commerce — The Soil Moisture Operational Products System (SMOPS) combines soil moisture retrievals from multiple satellite sensors to provide a global soil moisture map with...

Potential for wind extraction from 4D-Var assimilation of aerosols and moisture

Science.gov (United States)

Zaplotnik, Žiga; Žagar, Nedjeljka

2017-04-01

We discuss the potential of the four-dimensional variational data assimilation (4D-Var) to retrieve the unobserved wind field from observations of atmospheric tracers and the mass field through internal model dynamics and the multivariate relationships in the background-error term for 4D-Var. The presence of non-linear moist dynamics makes the wind retrieval from tracers very difficult. On the other hand, it has been shown that moisture observations strongly influence both tropical and mid-latitude wind field in 4D-Var. We present an intermediate complexity model that describes nonlinear interactions between the wind, temperature, aerosols and moisture including their sinks and sources in the framework of the so-called first baroclinic mode atmosphere envisaged by A. Gill. Aerosol physical processes, which are included in the model, are the non-linear advection, diffusion and sources and sinks that exist as dry and wet deposition and diffusion. Precipitation is parametrized according to the Betts-Miller scheme. The control vector for 4D-Var includes aerosols, moisture and the three dynamical variables. The former is analysed univariately whereas wind field and mass field are analysed in a multivariate fashion taking into account quasi-geostrophic and unbalanced dynamics. The OSSE type of studies are performed for the tropical region to assess the ability of 4D-Var to extract wind-field information from the time series of observations of tracers as a function of the flow nonlinearity, the observations density and the length of the assimilation window (12 hours and 24 hours), in dry and moist environment. Results show that the 4D-Var assimilation of aerosols and temperature data is beneficial for the wind analysis with analysis errors strongly dependent on the moist processes and reliable background-error covariances.

The study of high precision neutron moisture gauge

International Nuclear Information System (INIS)

Liu Shengkang; Bao Guanxiong; Sang Hai; Zhu Yuzhen

1993-01-01

The principle, structure and calibration experiment of the high precision neutron moisture gauge (insertion type) are described. The gauge has been appraised. The precision of the measuring moisture of coke is lower than 0.5%, and the range of the measuring moisture is 2%-12%. The economic benefit of the gauge application is good

CFD modelling of moisture interactions between air and constructions

DEFF Research Database (Denmark)

Mortensen, Lone Hedegaard; Woloszyn, Monika; Hohota, Raluca

2005-01-01

There is a strong demand for accurate moisture modelling since moisture poses a risk for both the constructions and the indoor climate. Thus, in this investigation there is special focus on moisture modelling. The paper describes a new model based on a CFD tool that is enhanced to include both...... detailed modelling of airflows in rooms and heat and moisture transfer in walls by applying them as fluid walls. In a 3D configuration the impact of different boundary conditions are investigated and the results are discussed. The changes of boundary conditions that are studied are velocity, moisture...

High moisture airtight storage of barley and triticale: Effect of moisture level and grain processing on nitrogen and phosphorus solubility

DEFF Research Database (Denmark)

Ton Nu, Mai Anh; Blaabjerg, Karoline; Labouriau, Rodrigo

2015-01-01

The aim of this study was to evaluate the effect of storage time, grain processing (whole vs. rolled) and the combination of phytase, xylanase, β-glucanase and protease on nitrogen (N) and phosphorus (P) solubility during high moisture airtight (HMA) storage of barley and triticale at various...... moisture levels (20, 23, 26 and 29% moisture) and to compare HMA storage of cereals with dry storage for 49 days. Dry stored barley and triticale (10 and 13% moisture, respectively) were kept in 10 L plastic buckets for 0 and 49 days. HMA stored cereals were kept in airtight bags (400 g per bag) at 15 °C......) in HMA storage at 29% moisture to a greater extent compared with dry storage (P levels increased P solubility (rolled barley, whole and rolled triticale) and N solubility (whole and rolled triticale) linearly and decreased Phytate P:Total P (rolled barley) linearly...

Dampness and Moisture Problems in Norwegian Homes

Directory of Open Access Journals (Sweden)

Rune Becher

2017-10-01

Full Text Available The occurrence of dampness and mold in the indoor environment is associated with respiratory-related disease outcomes. Thus, it is pertinent to know the magnitude of such indoor environment problems to be able to estimate the potential health impact in the population. In the present study, the moisture damage in 10,112 Norwegian dwellings was recorded based on building inspection reports. The levels of moisture damage were graded based on a condition class (CC, where CC0 is immaculate and CC1 acceptable (actions not required, while CC2 and CC3 indicate increased levels of damage that requires action. Of the 10,112 dwellings investigated, 3125 had verified moisture or mold damage. This amounts to 31% of the surveyed dwellings. Of these, 27% had CC2 as the worst grade, whereas 4% had CC3 as the worst grade level. The room types and building structures most prone to moisture damage were (in rank order crawl spaces, basements, un-insulated attics, cooling rooms, and bathrooms. The high proportion of homes with moisture damage indicate a possible risk for respiratory diseases in a relatively large number of individuals, even if only the more extensive moisture damages and those located in rooms where occupants spend the majority of their time would have a significant influence on adverse health effects.

Correlation between laser-induced breakdown spectroscopy signal and moisture content

International Nuclear Information System (INIS)

Liu, Yuan; Gigant, Lionel; Baudelet, Matthieu; Richardson, Martin

2012-01-01

The possibility of using Laser-Induced Breakdown Spectroscopy (LIBS) for measuring the moisture content of fresh food samples is studied. The normalized line emission of oxygen is highly correlated with the moisture content of the sample, cheese in our case, and can be used as a moisture marker in situations where oxygen interference from the matrix is not a critical issue. The linear correlation between the oxygen signal and the moisture content in the sample shows great potential for using LIBS as an alternative spectroscopic method for moisture monitoring. - Highlights: ► Quantitative moisture measurement by LIBS. ► Use of matrix effects and normalization for physical information on the sample. ► Use of signal from oxygen and CN radical in air background for moisture measurement.

Soil moisture in sessile oak forest gaps

Science.gov (United States)

Zagyvainé Kiss, Katalin Anita; Vastag, Viktor; Gribovszki, Zoltán; Kalicz, Péter

2015-04-01

By social demands are being promoted the aspects of the natural forest management. In forestry the concept of continuous forest has been an accepted principle also in Hungary since the last decades. The first step from even-aged stand to continuous forest can be the forest regeneration based on gap cutting, so small openings are formed in a forest due to forestry interventions. This new stand structure modifies the hydrological conditions for the regrowth. Without canopy and due to the decreasing amounts of forest litter the interception is less significant so higher amount of precipitation reaching the soil. This research focuses on soil moisture patterns caused by gaps. The spatio-temporal variability of soil water content is measured in gaps and in surrounding sessile oak (Quercus petraea) forest stand. Soil moisture was determined with manual soil moisture meter which use Time-Domain Reflectometry (TDR) technology. The three different sizes gaps (G1: 10m, G2: 20m, G3: 30m) was opened next to Sopron on the Dalos Hill in Hungary. First, it was determined that there is difference in soil moisture between forest stand and gaps. Second, it was defined that how the gap size influences the soil moisture content. To explore the short term variability of soil moisture, two 24-hour (in growing season) and a 48-hour (in dormant season) field campaign were also performed in case of the medium-sized G2 gap along two/four transects. Subdaily changes of soil moisture were performed. The measured soil moisture pattern was compared with the radiation pattern. It was found that the non-illuminated areas were wetter and in the dormant season the subdaily changes cease. According to our measurements, in the gap there is more available water than under the forest stand due to the less evaporation and interception loss. Acknowledgements: The research was supported by TÁMOP-4.2.2.A-11/1/KONV-2012-0004 and AGRARKLIMA.2 VKSZ_12-1-2013-0034.

Irrigation scheduling using soil moisture sensors

Science.gov (United States)

Soil moisture sensors were evaluated and used for irrigation scheduling in humid region. Soil moisture sensors were installed in soil at depths of 15cm, 30cm, and 61cm belowground. Soil volumetric water content was automatically measured by the sensors in a time interval of an hour during the crop g...

Moisture separator reheaters for nuclear power plants

International Nuclear Information System (INIS)

Miyoshi, Michizo; Yonemura, Katsutoshi

1974-01-01

In the light water reactor plants using BWRS or PWRS, the pressure and temperature of steam at the inlet of turbines are low, and the steam is moist, as compared with the case of thermal power plants. Therefore, moisture separator/reheaters are used between high and low pressure turbines. The steam from a high pressure turbine enters a manifold, and goes zigzag through vertical plate separator elements, its moisture is removed from the steam. Then, after being reheated with the steam bled from the high pressure turbine and directly from a reactor, the steam is fed into a low pressure turbine. The development and test made on the components of a moisture separaotr/reheater and the overall model experiment are described together with the mechanism of moisture separation and reheating. (Mori, K.)

The global distribution and dynamics of surface soil moisture

Science.gov (United States)

McColl, Kaighin A.; Alemohammad, Seyed Hamed; Akbar, Ruzbeh; Konings, Alexandra G.; Yueh, Simon; Entekhabi, Dara

2017-01-01

Surface soil moisture has a direct impact on food security, human health and ecosystem function. It also plays a key role in the climate system, and the development and persistence of extreme weather events such as droughts, floods and heatwaves. However, sparse and uneven observations have made it difficult to quantify the global distribution and dynamics of surface soil moisture. Here we introduce a metric of soil moisture memory and use a full year of global observations from NASA's Soil Moisture Active Passive mission to show that surface soil moisture--a storage believed to make up less than 0.001% of the global freshwater budget by volume, and equivalent to an, on average, 8-mm thin layer of water covering all land surfaces--plays a significant role in the water cycle. Specifically, we find that surface soil moisture retains a median 14% of precipitation falling on land after three days. Furthermore, the retained fraction of the surface soil moisture storage after three days is highest over arid regions, and in regions where drainage to groundwater storage is lowest. We conclude that lower groundwater storage in these regions is due not only to lower precipitation, but also to the complex partitioning of the water cycle by the surface soil moisture storage layer at the land surface.

Moisture content analysis of covered uranium mill tailings

International Nuclear Information System (INIS)

Mayer, D.W.; Beedlow, P.A.; Cadwell, L.L.

1981-12-01

The use of vegetation and rock covers to stabilize uranium mill tailings cover systems is being investigated by Pacific Northwest Laboratory. A modeling study of moisture movement through the tailings and cover layers was initiated to determine the effect of the stabilizing techniques. The cover system was simulated under climatic conditions occurring at Grand Junction, Colorado. The cover consisted of a layer of wet clay/gravel mix followed by a capillary barrier of washed rock and a surface layer of fill soil. Vegetation and rock were used to stabilize the surface layer. The simulation yielded moisture content and moisture storage values for the tailings and cover system along with information about moisture losses due to evaporation, transpiration, and drainage. The study demonstrates that different surface stabilization treatments lead to different degrees of moisture retention in the covered tailings pile. The evapotranspiration from vegetation can result in a relatively stable moisture content. Rock covers, however, may cause drainage to occur because they reduce evaporation and lead to a subsequent increase in moisture content. It is important to consider these effects when designing a surface stabilization treatment. Drainage may contribute to a groundwater pollution problem. A surface treatment that allows the cover system to dry out can increase the risk of atmospheric contamination through elevated radon emission rates

Moisture distribution in sludges based on different testing methods

Institute of Scientific and Technical Information of China (English)

Wenyi Deng; Xiaodong Li; Jianhua Yan; Fei Wang; Yong Chi; Kefa Cen

2011-01-01

Moisture distributions in municipal sewage sludge, printing and dyeing sludge and paper mill sludge were experimentally studied based on four different methods, i.e., drying test, thermogravimetric-differential thermal analysis (TG-DTA) test, thermogravimetricdifferential scanning calorimetry (TG-DSC) test and water activity test. The results indicated that the moistures in the mechanically dewatered sludges were interstitial water, surface water and bound water. The interstitial water accounted for more than 50％ wet basis (wb) of the total moisture content. The bond strength of sludge moisture increased with decreasing moisture content, especially when the moisture content was lower than 50％ wb. Furthermore, the comparison among the four different testing methods was presented.The drying test was advantaged by its ability to quantify free water, interstitial water, surface water and bound water; while TG-DSC test, TG-DTA test and water activity test were capable of determining the bond strength of moisture in sludge. It was found that the results from TG-DSC and TG-DTA test are more persuasive than water activity test.

Moisture dependence of positron annihilation rates in molecular substances

International Nuclear Information System (INIS)

Singh, J.J.; Holt, W.H.

1982-01-01

Positron annihilation rates have been studied in polymers and graphite-polymer composites as a function of their moisture content. The annihilation rates have been found to increase linearly with increasing moisture content in epoxies and polyamides, whereas no definite trends have been observed in polyimides. These experimental results have been used as the basis for the calculation of moisture content of several polymeric test specimens. For example, the directly measured moisture content of a Kevlar specimen was 45.5 + or - 5.0% of saturation value, whereas the moisture content on the basis of the decrease in positron lifetime was calculated to be 46.5 + or - 3.5%. Similarly, the directly measured moisture content of a graphite-epoxy composite (55 v/o fiber) was 19.2 + or - 0.6% of saturation value as opposed to a calculated value of 16.0 + or - 5.0%

Response of bacteria in wastewater sludge to moisture loss by evaporation and effect of moisture content on bacterial inactivation by ionizing radiation

International Nuclear Information System (INIS)

Ward, R.L.; Yeager, J.G.; Ashley, C.S.

1981-01-01

Two studies were carried out to determine the influence of moisture content on the survival of bacteria in raw wastewater sludge. The first study involved the effect of water loss by evaporation on the bacterial population. The second used these dewatered samples to measure the effects of moisture content on the inactivation of bacteria in sludge by ionizing radiation. Both studies involved survival measurements of six representative fecally associated bacteria grown separately in sterilized sludge as well as survival data on bacteria indigenous to sludge. Growth of bacteria was stimulated in sludge during the initial phase of moisture removal by evaporation, but the reduction of moisture content below about 50% by weight caused a proportional decrease in bacterial numbers. The rates of inactivation of bacteria by ionizing radiation in sludge were usually modified to some degree by variations in moisture content. Most bacteria were found to be somewhat protected from ionizing radiation at reduced moisture levels

Moisture parameters and fungal communities associated with gypsum drywall in buildings.

Science.gov (United States)

Dedesko, Sandra; Siegel, Jeffrey A

2015-12-08

Uncontrolled excess moisture in buildings is a common problem that can lead to changes in fungal communities. In buildings, moisture parameters can be classified by location and include assessments of moisture in the air, at a surface, or within a material. These parameters are not equivalent in dynamic indoor environments, which makes moisture-induced fungal growth in buildings a complex occurrence. In order to determine the circumstances that lead to such growth, it is essential to have a thorough understanding of in situ moisture measurement, the influence of building factors on moisture parameters, and the levels of these moisture parameters that lead to indoor fungal growth. Currently, there are disagreements in the literature on this topic. A literature review was conducted specifically on moisture-induced fungal growth on gypsum drywall. This review revealed that there is no consistent measurement approach used to characterize moisture in laboratory and field studies, with relative humidity measurements being most common. Additionally, many studies identify a critical moisture value, below which fungal growth will not occur. The values defined by relative humidity encompassed the largest range, while those defined by moisture content exhibited the highest variation. Critical values defined by equilibrium relative humidity were most consistent, and this is likely due to equilibrium relative humidity being the most relevant moisture parameter to microbial growth, since it is a reasonable measure of moisture available at surfaces, where fungi often proliferate. Several sources concur that surface moisture, particularly liquid water, is the prominent factor influencing microbial changes and that moisture in the air and within a material are of lesser importance. However, even if surface moisture is assessed, a single critical moisture level to prevent fungal growth cannot be defined, due to a number of factors, including variations in fungal genera and

Correlation between laser-induced breakdown spectroscopy signal and moisture content

Energy Technology Data Exchange (ETDEWEB)

Liu, Yuan [Townes Laser Institute, CREOL - The College of Optics and Photonics, University of Central Florida, 4000 Central Florida Boulevard, Orlando, FL 32816 (United States); Gigant, Lionel [Townes Laser Institute, CREOL - The College of Optics and Photonics, University of Central Florida, 4000 Central Florida Boulevard, Orlando, FL 32816 (United States); Universite Bordeaux 1, 351 cours de la Liberation 33405 Talence Cedex (France); Baudelet, Matthieu, E-mail: baudelet@creol.ucf.edu [Townes Laser Institute, CREOL - The College of Optics and Photonics, University of Central Florida, 4000 Central Florida Boulevard, Orlando, FL 32816 (United States); Richardson, Martin [Townes Laser Institute, CREOL - The College of Optics and Photonics, University of Central Florida, 4000 Central Florida Boulevard, Orlando, FL 32816 (United States)

2012-07-15

The possibility of using Laser-Induced Breakdown Spectroscopy (LIBS) for measuring the moisture content of fresh food samples is studied. The normalized line emission of oxygen is highly correlated with the moisture content of the sample, cheese in our case, and can be used as a moisture marker in situations where oxygen interference from the matrix is not a critical issue. The linear correlation between the oxygen signal and the moisture content in the sample shows great potential for using LIBS as an alternative spectroscopic method for moisture monitoring. - Highlights: Black-Right-Pointing-Pointer Quantitative moisture measurement by LIBS. Black-Right-Pointing-Pointer Use of matrix effects and normalization for physical information on the sample. Black-Right-Pointing-Pointer Use of signal from oxygen and CN radical in air background for moisture measurement.

CPC Soil Moisture

Data.gov (United States)

National Oceanic and Atmospheric Administration, Department of Commerce — The monthly data set consists of a file containing 1/2 degree monthly averaged soil moisture water height equivalents for the globe from 1948 onwards. Values are...

[Bare Soil Moisture Inversion Model Based on Visible-Shortwave Infrared Reflectance].

Science.gov (United States)

Zheng, Xiao-po; Sun, Yue-jun; Qin, Qi-ming; Ren, Hua-zhong; Gao, Zhong-ling; Wu, Ling; Meng, Qing-ye; Wang, Jin-liang; Wang, Jian-hua

2015-08-01

Soil is the loose solum of land surface that can support plants. It consists of minerals, organics, atmosphere, moisture, microbes, et al. Among its complex compositions, soil moisture varies greatly. Therefore, the fast and accurate inversion of soil moisture by using remote sensing is very crucial. In order to reduce the influence of soil type on the retrieval of soil moisture, this paper proposed a normalized spectral slope and absorption index named NSSAI to estimate soil moisture. The modeling of the new index contains several key steps: Firstly, soil samples with different moisture level were artificially prepared, and soil reflectance spectra was consequently measured using spectroradiometer produced by ASD Company. Secondly, the moisture absorption spectral feature located at shortwave wavelengths and the spectral slope of visible wavelengths were calculated after analyzing the regular spectral feature change patterns of different soil at different moisture conditions. Then advantages of the two features at reducing soil types' effects was synthesized to build the NSSAI. Thirdly, a linear relationship between NSSAI and soil moisture was established. The result showed that NSSAI worked better (correlation coefficient is 0.93) than most of other traditional methods in soil moisture extraction. It can weaken the influences caused by soil types at different moisture levels and improve the bare soil moisture inversion accuracy.

Use a microwave oven to determine the moisture content of sunflower

International Nuclear Information System (INIS)

Backer, L.F.; Walz, A.W.

1987-01-01

Much of the sunflower crop in the major producing areas of the United States requires artificial drying because of late crop maturity. Plant growth regulators permit earlier harvest by accelerating the maturation rate of the plant; research indicates that use of the growth regulator would result in approximately 10-14 days earlier maturation. Effectiveness of the chemical is dependent on timely application at relatively high moisture contents (50 to 55 percent). A rapid means of determining seed moisture content is required so the chemical can be applied at the proper growth stage . Additionally, sunflower is often harvested at moisture contents of more than 17 percent. Most electronic moisture meters are not calibrated for moisture contents this high and the accuracy of most moisture meters decreases with increasing moisture content. A recent study has shown that a conventional microwave oven can successfully be used to very rapidly determine the moisture content of high moisture sunflower seeds to indicate proper growth stage for the application of plant growth regulators. The microwave oven could also be used with reasonable accuracy to check harvest moisture content down to about 15 percent. At lower moisture contents, it would be advisable to use a calibrated electronic moisture meter

Microwave moisture sensing of wet bales

Science.gov (United States)

Sensing of moisture in very wet lint bales is unique due to the fact that moisture distribution is typically non-uniform and can in some instances be highly localized. This issue is even further complicated by the use of a sensor that reads only a portion of the bale and/or with a sensor that provid...

Logging effects on soil moisture losses

Science.gov (United States)

Robert R. Ziemer

1978-01-01

Abstract - The depletion of soil moisture within the surface 15 feet by an isolated mature sugar pine and an adjacent uncut forest in the California Sierra Nevada was measured by the neutron method every 2 weeks for 5 consecutive summers. Soil moisture recharge was measured periodically during the intervening winters. Groundwater fluctuations within the surface 50...

Moisture ingress into electronics enclosures under isothermal conditions

International Nuclear Information System (INIS)

Staliulionis, Ž.; Jabbari, M.; Hattel, J. H.

2016-01-01

The number of electronics used in outdoor environment is constantly growing. The humidity causes about 19 % of all electronics failures and, especially, moisture increases these problems due to the ongoing process of miniaturization and lower power consumption of electronic components. Moisture loads are still not understood well by design engineers, therefore this field has become one of the bottlenecks in the electronics system design. The objective of this paper is to model moisture ingress into an electronics enclosure under isothermal conditions. The moisture diffusion model is based on a 1D quasi-steady state (QSS) approximation for Fick’s second law. This QSS approach is also described with an electrical analogy which gives a fast tool in modelling of the moisture response. The same QSS method is applied to ambient water vapour variations. The obtained results are compared to an analytical solution and very good agreement is found.

Bioavailability of elemental iron powders to rats is less than bakery-grade ferrous sulfate and predicted by iron solubility and particle surface area.

Science.gov (United States)

Swain, James H; Newman, Samuel M; Hunt, Janet R

2003-11-01

Foods are fortified with elemental forms of iron to reduce iron deficiency. However, the nutritional efficacy of current, commercially produced elemental iron powders has not been verified. We determined the bioavailability of six commercial elemental iron powders and examined how physicochemistry influences bioavailability. Relative biological value (RBV) of the iron powders was determined using a hemoglobin repletion/slope ratio method, treating iron-deficient rats with repletion diets fortified with graded quantities of iron powders, bakery-grade ferrous sulfate or no added iron. Iron powders were assessed physicochemically by measuring iron solubility in hydrochloric acid at pH 1.0 and 1.7, surface area by nitrogen gas adsorption and surface microstructure by electron microscopy. Bioavailability from the iron powders, based on absolute iron intake, was significantly less than from FeSO4 (100%; P Electrolytic (54%; A-131, U.S.) > Electrolytic (46%; Electrolytic Iron, India) > H-Reduced (42%; AC-325, U.S.) > Reduced (24%; ATOMET 95SP, Canada) > CO-Reduced (21%; RSI-325, Sweden). Solubility testing of the iron powders resulted in different relative rankings and better RBV predictability with increasing time at pH 1.7 (R2 = 0.65 at 150 min). The prediction was improved with less time and lower pH (R2 = 0.82, pH 1.0 at 30 min). Surface area, ranging from 90 to 370 m2/kg, was also highly predictive of RBV (R2 = 0.80). Bioavailability of iron powders is less than bakery-grade ferrous sulfate and varies up to three times among different commercial forms. Solubility at pH 1.0 and surface area were predictive of iron bioavailability in rats.

A biomimic thermal fabric with high moisture permeability

Directory of Open Access Journals (Sweden)

Fan Jie

2013-01-01

Full Text Available Moisture comfort is an essential factor for functional property of thermal cloth, especially for thick thermal cloth, since thick cloth may hinder effective moisture permeation, and high moisture concentration in the micro-climate between skin and fabric would cause cold feeling. Here, we report a biomimic thermal fabric with excellent warm retention and moisture management properties. In this fabric, the warp yarn system constructs many tree-shaped channel nets in the thickness direction of the fabric. Experimental result indicates that the special hierarchic configuration of warp yarns endows the biomimic thermal fabric with a better warm retention and water vapor management properties compared with the traditional fabrics.

Non-isothermal Moisture Transport Through Insulation Materials

DEFF Research Database (Denmark)

Peuhkuri, Ruut Hannele; Rode, Carsten; Hansen, Kurt Kielsgaard

2008-01-01

An experimental investigation was conducted in order to draw some conclusions on the magnitude of moisture transport due to temperature gradient on a range of porous light-weight building materials. A special constructed non-isothermal set-up allowed the creation of a temperature gradient of 10K...... and given humidity gradient over the sample. The resulting moisture ux as well as the hygrothermal states around and within the material were monitored. The hypothesis of relative humidity being a driving force for non-isothermal moisture transport already in the hygroscopic range could not be confirmed....... On the contrary, indications exist that the temperature gradient itself is driving the moisture from the warm side towards the cold side. An attempt to identify and quantify the single contributions of the different transport forms involved is also presented. The diferent results gave, however, diverging...

Moisture dependence of positron annihilation rates in molecular substances

International Nuclear Information System (INIS)

Singh, J.J.; Holt, W.H.; Mock, W. Jr.

1982-01-01

Positron annihilation rates have been studied in polymers and graphite-polymer composites as a function of their moisture content. The annihilation rates have been found to increase linearly with increasing moisture content in epoxies and polyamides, whereas no definite trends have been observed in the polymides. These experimental results have been used as the basis for the calculation of moisture content of several polymeric test specimens. For example, the directly measured moisture content of a Kevlar/epoxy specimen (55 v/o fiber) was 45.5 +- 5.0% of saturation value, whereas the moisture content on the basis of the decrease in positron lifetime was calculated to be 46.5 +- 3.5%. Similarly, the directly measured moisture content of a graphite/epoxy composite (55 v/o fiber) was 19.2 +- 0.6% of saturation value as opposed to a calculated value of 16.0 +- 5.0%. (orig.)

PLASIM-GENIE v1.0: a new intermediate complexity AOGCM

Science.gov (United States)

Holden, Philip B.; Edwards, Neil R.; Fraedrich, Klaus; Kirk, Edilbert; Lunkeit, Frank; Zhu, Xiuhua

2016-09-01

We describe the development, tuning and climate of Planet Simulator (PLASIM)-Grid-ENabled Integrated Earth system model (GENIE), a new intermediate complexity Atmosphere-Ocean General Circulation Model (AOGCM), built by coupling the Planet Simulator to the ocean, sea-ice and land-surface components of the GENIE Earth system model. PLASIM-GENIE supersedes GENIE-2, a coupling of GENIE to the Reading Intermediate General Circulation Model (IGCM). The primitive-equation atmosphere includes chaotic, three-dimensional (3-D) motion and interactive radiation and clouds, and dominates the computational load compared to the relatively simpler frictional-geostrophic ocean, which neglects momentum advection. The model is most appropriate for long-timescale or large ensemble studies where numerical efficiency is prioritised, but lack of data necessitates an internally consistent, coupled calculation of both oceanic and atmospheric fields. A 1000-year simulation with PLASIM-GENIE requires approximately 2 weeks on a single node of a 2.1 GHz AMD 6172 CPU. We demonstrate the tractability of PLASIM-GENIE ensembles by deriving a subjective tuning of the model with a 50-member ensemble of 1000-year simulations. The simulated climate is presented considering (i) global fields of seasonal surface air temperature, precipitation, wind, solar and thermal radiation, with comparisons to reanalysis data; (ii) vegetation carbon, soil moisture and aridity index; and (iii) sea surface temperature, salinity and ocean circulation. Considering its resolution, PLASIM-GENIE reproduces the main features of the climate system well and demonstrates usefulness for a wide range of applications.

Surface Moisture Measurement System Operation and Maintenance Manual

International Nuclear Information System (INIS)

Ritter, G.A.; Pearce, K.L.; Stokes, T.L.

1995-12-01

This operations and maintenance manual addresses deployment, equipment and field hazards, operating instructions, calibration verification, removal, maintenance, and other pertinent information necessary to safely operate and store the Surface Moisture Measurement System (SMMS) and Liquid Observation Well Moisture Measurement System (LOWMMS). These systems were developed primarily in support of Tank Waste Remediation System (TWRS) Safety Programs for moisture measurement in organic and ferrocyanide watch list tanks

Cone penetrometer moisture probe acceptance test report

International Nuclear Information System (INIS)

Barnes, G.A.

1996-01-01

This Acceptance Test Report (ATR) documents the results of WHC-SD-WM-ATP-146 (Prototype Cone Penetrometer Moisture Probe Acceptance Test Procedure) and WHC-SD-WM-ATP-145 (Cone Penetrometer Moisture Probe Acceptance Test Procedure). The master copy of WHC-SD-WM-ATP-145 can be found in Appendix A and the master copy of WHC-SD-WM-ATP-146 can be found in Appendix B. Also included with this report is a matrix showing design criteria of the cone penetrometer moisture probe and the verification method used (Appendix C)

Propagation of soil moisture memory to runoff and evapotranspiration

Science.gov (United States)

Orth, R.; Seneviratne, S. I.

2012-10-01

As a key variable of the land-climate system soil moisture is a main driver of runoff and evapotranspiration under certain conditions. Soil moisture furthermore exhibits outstanding memory (persistence) characteristics. Also for runoff many studies report distinct low frequency variations that represent a memory. Using data from over 100 near-natural catchments located across Europe we investigate in this study the connection between soil moisture memory and the respective memory of runoff and evapotranspiration on different time scales. For this purpose we use a simple water balance model in which dependencies of runoff (normalized by precipitation) and evapotranspiration (normalized by radiation) on soil moisture are fitted using runoff observations. The model therefore allows to compute memory of soil moisture, runoff and evapotranspiration on catchment scale. We find considerable memory in soil moisture and runoff in many parts of the continent, and evapotranspiration also displays some memory on a monthly time scale in some catchments. We show that the memory of runoff and evapotranspiration jointly depend on soil moisture memory and on the strength of the coupling of runoff and evapotranspiration to soil moisture. Furthermore we find that the coupling strengths of runoff and evapotranspiration to soil moisture depend on the shape of the fitted dependencies and on the variance of the meteorological forcing. To better interpret the magnitude of the respective memories across Europe we finally provide a new perspective on hydrological memory by relating it to the mean duration required to recover from anomalies exceeding a certain threshold.

Microwave radiometric measurements of soil moisture in Italy

Directory of Open Access Journals (Sweden)

G. Macelloni

2003-01-01

Full Text Available Within the framework of the MAP and RAPHAEL projects, airborne experimental campaigns were carried out by the IFAC group in 1999 and 2000, using a multifrequency microwave radiometer at L, C and X bands (1.4, 6.8 and 10 GHz. The aim of the experiments was to collect soil moisture and vegetation biomass information on agricultural areas to give reliable inputs to the hydrological models. It is well known that microwave emission from soil, mainly at L-band (1.4 GHz, is very well correlated to its moisture content. Two experimental areas in Italy were selected for this project: one was the Toce Valley, Domodossola, in 1999, and the other, the agricultural area of Cerbaia, close to Florence, where flights were performed in 2000. Measurements were carried out on bare soils, corn and wheat fields in different growth stages and on meadows. Ground data of soil moisture (SMC were collected by other research teams involved in the experiments. From the analysis of the data sets, it has been confirmed that L-band is well related to the SMC of a rather deep soil layer, whereas C-band is sensitive to the surface SMC and is more affected by the presence of surface roughness and vegetation, especially at high incidence angles. An algorithm for the retrieval of soil moisture, based on the sensitivity to moisture of the brightness temperature at C-band, has been tested using the collected data set. The results of the algorithm, which is able to correct for the effect of vegetation by means of the polarisation index at X-band, have been compared with soil moisture data measured on the ground. Finally, the sensitivity of emission at different frequencies to the soil moisture profile was investigated. Experimental data sets were interpreted by using the Integral Equation Model (IEM and the outputs of the model were used to train an artificial neural network to reproduce the soil moisture content at different depths. Keywords: microwave radiometry, soil moisture

Automated Quality Control of in Situ Soil Moisture from the North American Soil Moisture Database Using NLDAS-2 Products

Science.gov (United States)

Ek, M. B.; Xia, Y.; Ford, T.; Wu, Y.; Quiring, S. M.

2015-12-01

The North American Soil Moisture Database (NASMD) was initiated in 2011 to provide support for developing climate forecasting tools, calibrating land surface models and validating satellite-derived soil moisture algorithms. The NASMD has collected data from over 30 soil moisture observation networks providing millions of in situ soil moisture observations in all 50 states as well as Canada and Mexico. It is recognized that the quality of measured soil moisture in NASMD is highly variable due to the diversity of climatological conditions, land cover, soil texture, and topographies of the stations and differences in measurement devices (e.g., sensors) and installation. It is also recognized that error, inaccuracy and imprecision in the data set can have significant impacts on practical operations and scientific studies. Therefore, developing an appropriate quality control procedure is essential to ensure the data is of the best quality. In this study, an automated quality control approach is developed using the North American Land Data Assimilation System phase 2 (NLDAS-2) Noah soil porosity, soil temperature, and fraction of liquid and total soil moisture to flag erroneous and/or spurious measurements. Overall results show that this approach is able to flag unreasonable values when the soil is partially frozen. A validation example using NLDAS-2 multiple model soil moisture products at the 20 cm soil layer showed that the quality control procedure had a significant positive impact in Alabama, North Carolina, and West Texas. It had a greater impact in colder regions, particularly during spring and autumn. Over 433 NASMD stations have been quality controlled using the methodology proposed in this study, and the algorithm will be implemented to control data quality from the other ~1,200 NASMD stations in the near future.

Moisture damage and asthma: a birth cohort study.

Science.gov (United States)

Karvonen, Anne M; Hyvärinen, Anne; Korppi, Matti; Haverinen-Shaughnessy, Ulla; Renz, Harald; Pfefferle, Petra I; Remes, Sami; Genuneit, Jon; Pekkanen, Juha

2015-03-01

Excess moisture and visible mold are associated with increased risk of asthma. Only a few studies have performed detailed home visits to characterize the extent and location of moisture damage and mold growth. Structured home inspections were performed in a birth cohort study when the children were 5 months old (on average). Children (N = 398) were followed up to the age of 6 years. Specific immunoglobulin E concentrations were determined at 6 years. Moisture damage and mold at an early age in the child's main living areas (but not in bathrooms or other interior spaces) were associated with the risk of developing physician-diagnosed asthma ever, persistent asthma, and respiratory symptoms during the first 6 years. Associations with asthma ever were strongest for moisture damage with visible mold in the child's bedroom (adjusted odds ratio: 4.82 [95% confidence interval: 1.29-18.02]) and in the living room (adjusted odds ratio: 7.51 [95% confidence interval: 1.49-37.83]). Associations with asthma ever were stronger in the earlier part of the follow-up and among atopic children. No consistent associations were found between moisture damage with or without visible mold and atopic sensitization. Moisture damage and mold in early infancy in the child's main living areas were associated with asthma development. Atopic children may be more susceptible to the effects of moisture damage and mold. Copyright © 2015 by the American Academy of Pediatrics.

Analysis of Moisture Evaporation from Underwear Designed for Fire-Fighters

Directory of Open Access Journals (Sweden)

Elena Onofrei

2015-03-01

Full Text Available In this study we analysed the effect of moisture on the thermal protective performance of fire-fighter clothing in case of routine fire-fighting conditions. In the first stage of this research we investigated simultaneous heat and moisture transfer through a single-layer fabric, used as underwear for fire-fighters, at different moisture conditions. In the second stage of the study, the underwear in dry and wet state was tested together with protective clothing systems for fire-fighter consisting of three or four layers. It was found that during the evaporation of the moisture, a temperature plateau appeared during which temperatures hardly rose. The energy consumption used for the phase change of moisture located in the assembly dominated the heat transfer process as long as there was moisture present. As soon as all water had evaporated, the temperatures approached the temperatures measured for dry samples. The moisture within the clothing assembly did not lead to increased temperatures compared with the measurements with dry samples. This research has confirmed that moisture can positively affect the thermal protection of a clothing system.

Intermediate neutron spectrum problems and the intermediate neutron spectrum experiment

International Nuclear Information System (INIS)

Jaegers, P.J.; Sanchez, R.G.

1996-01-01

Criticality benchmark data for intermediate energy spectrum systems does not exist. These systems are dominated by scattering and fission events induced by neutrons with energies between 1 eV and 1 MeV. Nuclear data uncertainties have been reported for such systems which can not be resolved without benchmark critical experiments. Intermediate energy spectrum systems have been proposed for the geological disposition of surplus fissile materials. Without the proper benchmarking of the nuclear data in the intermediate energy spectrum, adequate criticality safety margins can not be guaranteed. The Zeus critical experiment now under construction will provide this necessary benchmark data

Collective impacts of soil moisture and orography on deep convective thunderstorms

Science.gov (United States)

Imamovic, Adel; Schlemmer, Linda; Schär, Christoph

2017-04-01

Thunderstorm activity in many land regions peaks in summer, when surface heat fluxes and the atmospheric moisture content reach an annual maximum. Studies using satellite and ground-based observations have shown that the timing and vigor of summer thunderstorms are influenced by the presence of triggering mechanisms such as soil-moisture heterogeneity or orography. In the current process-based study we aim to dissect the combined impact of soil-moisture and orography on moist convection by using convection-resolving climate simulations with idealized landsurface and orographic conditions. First we systematically investigate the sensitivity of moist convection in absence of orography to a mesoscale soil-moisture anomaly, i.e. a region with drier or moister soil. Consistent with previous studies, a high sensitivity of total rain to soil-moisture anomalies over flat terrain is found. The total rain in the presence of a dry soil-moisture anomaly increases linearly if the soil-moisture anomaly is dried: an anomaly that is 50 % dryer than the reference case with a homogeneous soil-moisture distribution produces up to 40 % more rain. The amplitude of this negative response to the dry soil-moisture anomaly cannot be reproduced by either drying or moistening the soil in the whole domain, even when using unrealistic soil-moisture values. A moist soil anomaly showed little impact on total rain. The triggering effects of the soil-moisture anomalies can be reproduced by an isolated mountain of 250 m height. In order to test to what extent the impact of the soil-moisture anomaly and the mountain are additive, the soil-moisture perturbation method is applied to soil-moisture over the isolated mountain. A 250 m high mountain with drier (moister) soil than its surrounding is found to enhance (suppress) rain amounts. However, the sensitivity of rain amount to the soil-moisture anomaly decreases with the mountain height: A 500 m high mountain is already sufficient to eliminate the

Global characterization of surface soil moisture drydowns

Science.gov (United States)

McColl, Kaighin A.; Wang, Wei; Peng, Bin; Akbar, Ruzbeh; Short Gianotti, Daniel J.; Lu, Hui; Pan, Ming; Entekhabi, Dara

2017-04-01

Loss terms in the land water budget (including drainage, runoff, and evapotranspiration) are encoded in the shape of soil moisture "drydowns": the soil moisture time series directly following a precipitation event, during which the infiltration input is zero. The rate at which drydowns occur—here characterized by the exponential decay time scale τ—is directly related to the shape of the loss function and is a key characteristic of global weather and climate models. In this study, we use 1 year of surface soil moisture observations from NASA's Soil Moisture Active Passive mission to characterize τ globally. Consistent with physical reasoning, the observations show that τ is lower in regions with sandier soils, and in regions that are more arid. To our knowledge, these are the first global estimates of τ—based on observations alone—at scales relevant to weather and climate models.

Molecular Sensors for Moisture Detection by Moessbauer Spectroscopy

International Nuclear Information System (INIS)

Renz, F.; Souza, P. A. de; Klingelhoefer, G.; Goodwin, H. A.

2002-01-01

A parameter of importance in various industrial and commercial applications is sensitivity to moisture. A new class of molecular sensors which enable the qualitative and quantitative determination of air moisture (high selectivity and sensitivity) by application of Moessbauer spectroscopy as the probe technique has been investigated. The electronic properties of the iron-containing sensor depend upon the presence of moisture which is taken up by it and this process is accompanied by a change in electronic spin ground state which can be detected by Moessbauer spectroscopy. The sensor is suitable for in-field and industrial application using the recently developed Moessbauer spectrometer MIMOS II. Possible suitability for the detection of moisture in extraterrestrial environments is considered.

On-line determination of moisture in coal and coke

International Nuclear Information System (INIS)

Cutmore, N.G.; Sowerby, B.D.

1987-01-01

The CSIRO Division of Mineral Engineering is developing various techniques for the on-line determination of moisture in coal and coke, and some instruments are now commercially available. These techniques permit accurate and rapid determination of moisture in materials directly on conveyor belts or in bins. The most promising techniques for direct on-belt measurement of moisture in coal are capacitance and microwave transmission. A non-contacting under-belt capacitance and gamma-ray backscatter technique has determined moisture in coal to better than 0.5 wt% in field tests. CSIRO is developing a fast neutron and gamma-ray transmission technique, which is proving very accurate in laboratory tests. This technique overcomes many of the limitations of thermal neutrons moisture gauges

Initializing numerical weather prediction models with satellite-derived surface soil moisture: Data assimilation experiments with ECMWF's Integrated Forecast System and the TMI soil moisture data set

Science.gov (United States)

Drusch, M.

2007-02-01

Satellite-derived surface soil moisture data sets are readily available and have been used successfully in hydrological applications. In many operational numerical weather prediction systems the initial soil moisture conditions are analyzed from the modeled background and 2 m temperature and relative humidity. This approach has proven its efficiency to improve surface latent and sensible heat fluxes and consequently the forecast on large geographical domains. However, since soil moisture is not always related to screen level variables, model errors and uncertainties in the forcing data can accumulate in root zone soil moisture. Remotely sensed surface soil moisture is directly linked to the model's uppermost soil layer and therefore is a stronger constraint for the soil moisture analysis. For this study, three data assimilation experiments with the Integrated Forecast System (IFS) of the European Centre for Medium-Range Weather Forecasts (ECMWF) have been performed for the 2-month period of June and July 2002: a control run based on the operational soil moisture analysis, an open loop run with freely evolving soil moisture, and an experimental run incorporating TMI (TRMM Microwave Imager) derived soil moisture over the southern United States. In this experimental run the satellite-derived soil moisture product is introduced through a nudging scheme using 6-hourly increments. Apart from the soil moisture analysis, the system setup reflects the operational forecast configuration including the atmospheric 4D-Var analysis. Soil moisture analyzed in the nudging experiment is the most accurate estimate when compared against in situ observations from the Oklahoma Mesonet. The corresponding forecast for 2 m temperature and relative humidity is almost as accurate as in the control experiment. Furthermore, it is shown that the soil moisture analysis influences local weather parameters including the planetary boundary layer height and cloud coverage.

Development of the neutron technology for measuring the moisture content in China

International Nuclear Information System (INIS)

Zhao Jingwu; Liu Shengkang; Zhang Zhiping

2011-01-01

According to measuring mode (in-hopper, surface, sampling neutron moisture gauge), the development and application of neutron moisture gauge in china were introduced, which include the following course from only measuring moisture content of soil to monitoring moisture content of farmland and saving water for irrigating farmland, from measuring moisture content of pellet to coke and coal material, from only measuring moisture content to computerized neutron moisture gauges with density compensation and o f high precision. (authors)

Crop yield monitoring in the Sahel using root zone soil moisture anomalies derived from SMOS soil moisture data assimilation

Science.gov (United States)

Gibon, François; Pellarin, Thierry; Alhassane, Agali; Traoré, Seydou; Baron, Christian

2017-04-01

West Africa is greatly vulnerable, especially in terms of food sustainability. Mainly based on rainfed agriculture, the high variability of the rainy season strongly impacts the crop production driven by the soil water availability in the soil. To monitor this water availability, classical methods are based on daily precipitation measurements. However, the raingauge network suffers from the poor network density in Africa (1/10000km2). Alternatively, real-time satellite-derived precipitations can be used, but they are known to suffer from large uncertainties which produce significant error on crop yield estimations. The present study proposes to use root soil moisture rather than precipitation to evaluate crop yield variations. First, a local analysis of the spatiotemporal impact of water deficit on millet crop production in Niger was done, from in-situ soil moisture measurements (AMMA-CATCH/OZCAR (French Critical Zone exploration network)) and in-situ millet yield survey. Crop yield measurements were obtained for 10 villages located in the Niamey region from 2005 to 2012. The mean production (over 8 years) is 690 kg/ha, and ranges from 381 to 872 kg/ha during this period. Various statistical relationships based on soil moisture estimates were tested, and the most promising one (R>0.9) linked the 30-cm soil moisture anomalies from mid-August to mid-September (grain filling period) to the crop yield anomalies. Based on this local study, it was proposed to derive regional statistical relationships using 30-cm soil moisture maps over West Africa. The selected approach was to use a simple hydrological model, the Antecedent Precipitation Index (API), forced by real-time satellite-based precipitation (CMORPH, PERSIANN, TRMM3B42). To reduce uncertainties related to the quality of real-time rainfall satellite products, SMOS soil moisture measurements were assimilated into the API model through a Particular Filter algorithm. Then, obtained soil moisture anomalies were

CPAC moisture study: Phase 1 report on the study of optical spectra calibration for moisture

International Nuclear Information System (INIS)

Veltkamp, D.

1993-01-01

This report discusses work done to investigate the feasibility of using optical spectroscopic methods, combined with multivariate Partial Least Squares (PLS) calibration modeling, to quantitatively predict the moisture content of the crust material in Hanford's waste tank materials. Experiments were conducted with BY-104 simulant material for the 400--1100 nm (VIS), 1100--2500 (NIR), and 400-4000 cm -1 (IR) optical regions. The test data indicated that the NIR optical region, with a single PLS calibration factor, provided the highest accuracy response (better than 0.5 wt %) over a 0--25 wt % moisture range. Issues relating to the preparation of moisture samples with the BY-104 materials and the potential implementation within hot cell and waste tanks are also discussed. The investigation of potential material interferences, including physical and chemical properties, and the scaled demonstration of fiber optic and camera types of applications with simulated waste tanks are outlined as future work tasks

Moisture related test protocols for HVS testing

CSIR Research Space (South Africa)

Denneman, E

2008-10-01

Full Text Available outcomes of HVS tests where the moisture condition of the pavement or specific layers in the pavement is under investigation for a specific test. Practical guidance is then provided on the potential systems (how to manage the moisture – hardware) as well...

Microwave moisture meter for in-shell almonds.

Science.gov (United States)

Determining almond kernel moisture content while still in the shell is important for both almond growers and processors. A dielectric method was developed for almond kernel moisture determination from dielectric measurements on in-shell almonds at a single microwave frequency. A sample holder was fi...

Heat recovery and energy saving using a Baker Perkins Simplex 2000 bread baking oven. A demonstration at Mothers Pride Bakery

Energy Technology Data Exchange (ETDEWEB)

1986-02-01

A report is given of a new bread oven, a Baker Perkins Simplex 2000, installed at British Bakeries' Watnall plant under the Energy Efficiency Demonstration Scheme. The energy saving features include 1) a new design of heating system, 2) combustion air pre-heated with burner flue gases, 3) heat recovery from oven chamber to heat hot water and 4) an in-line lidding system. Results are presented for an independent monitoring of both the new oven and one of a conventional design to compare energy consumption and performance. It is shown that the simplex 2000 reduced energy costs at the Watnall plant by Pound 45,900/year. Additional benefits of the new oven include reduced production labour requirements and an increase in productivity of 100% compared with previous models. (UK).

Coal Moisture Estimation in Power Plant Mills

DEFF Research Database (Denmark)

Andersen, Palle; Bendtsen, Jan Dimon; Pedersen, Tom S.

2009-01-01

Knowledge of moisture content in raw coal feed to a power plant coal mill is of importance for efficient operation of the mill. The moisture is commonly measured approximately once a day using offline chemical analysis methods; however, it would be advantageous for the dynamic operation...... of the plant if an on-line estimate were available. In this paper we such propose an on-line estimator (an extended Kalman filter) that uses only existing measurements. The scheme is tested on actual coal mill data collected during a one-month operating period, and it is found that the daily measured moisture...

Estimation of Moisture Content in Coal in Coal Mills

DEFF Research Database (Denmark)

Odgaard, Peter Fogh; Mataji, B.

the moisture content of the coal is proposed based on a simple dynamic energy model of a coal mill, which pulverizes and dries the coal before it is burned in the boiler. An optimal unknown input observer is designed to estimate the moisture content based on an energy balance model. The designed moisture...

Estimation of Moisture Content in Coal in Coal Mills

DEFF Research Database (Denmark)

Odgaard, Peter Fogh; Mataji, Babak

2006-01-01

the moisture content of the coal is proposed based on a simple dynamic energy model of a coal mill, which pulverizes and dries the coal before it is burned in the boiler. An optimal unknown input observer is designed to estimate the moisture content based on an energy balance model. The designed moisture...

Revealing Invisible Water: Moisture Recycling as an Ecosystem Service.

Science.gov (United States)

Keys, Patrick W; Wang-Erlandsson, Lan; Gordon, Line J

2016-01-01

An ecosystem service is a benefit derived by humanity that can be traced back to an ecological process. Although ecosystem services related to surface water have been thoroughly described, the relationship between atmospheric water and ecosystem services has been mostly neglected, and perhaps misunderstood. Recent advances in land-atmosphere modeling have revealed the importance of terrestrial ecosystems for moisture recycling. In this paper, we analyze the extent to which vegetation sustains the supply of atmospheric moisture and precipitation for downwind beneficiaries, globally. We simulate land-surface evaporation with a global hydrology model and track changes to moisture recycling using an atmospheric moisture budget model, and we define vegetation-regulated moisture recycling as the difference in moisture recycling between current vegetation and a hypothetical desert world. Our results show that nearly a fifth of annual average precipitation falling on land is from vegetation-regulated moisture recycling, but the global variability is large, with many places receiving nearly half their precipitation from this ecosystem service. The largest potential impacts for changes to this ecosystem service are land-use changes across temperate regions in North America and Russia. Likewise, in semi-arid regions reliant on rainfed agricultural production, land-use change that even modestly reduces evaporation and subsequent precipitation, could significantly affect human well-being. We also present a regional case study in the Mato Grosso region of Brazil, where we identify the specific moisture recycling ecosystem services associated with the vegetation in Mato Grosso. We find that Mato Grosso vegetation regulates some internal precipitation, with a diffuse region of benefit downwind, primarily to the south and east, including the La Plata River basin and the megacities of Sao Paulo and Rio de Janeiro. We synthesize our global and regional results into a generalized

Drought monitoring with soil moisture active passive (SMAP) measurements

Science.gov (United States)

Mishra, Ashok; Vu, Tue; Veettil, Anoop Valiya; Entekhabi, Dara

2017-09-01

Recent launch of space-borne systems to estimate surface soil moisture may expand the capability to map soil moisture deficit and drought with global coverage. In this study, we use Soil Moisture Active Passive (SMAP) soil moisture geophysical retrieval products from passive L-band radiometer to evaluate its applicability to forming agricultural drought indices. Agricultural drought is quantified using the Soil Water Deficit Index (SWDI) based on SMAP and soil properties (field capacity and available water content) information. The soil properties are computed using pedo-transfer function with soil characteristics derived from Harmonized World Soil Database. The SMAP soil moisture product needs to be rescaled to be compatible with the soil parameters derived from the in situ stations. In most locations, the rescaled SMAP information captured the dynamics of in situ soil moisture well and shows the expected lag between accumulations of precipitation and delayed increased in surface soil moisture. However, the SMAP soil moisture itself does not reveal the drought information. Therefore, the SMAP based SWDI (SMAP_SWDI) was computed to improve agriculture drought monitoring by using the latest soil moisture retrieval satellite technology. The formulation of SWDI does not depend on longer data and it will overcome the limited (short) length of SMAP data for agricultural drought studies. The SMAP_SWDI is further compared with in situ Atmospheric Water Deficit (AWD) Index. The comparison shows close agreement between SMAP_SWDI and AWD in drought monitoring over Contiguous United States (CONUS), especially in terms of drought characteristics. The SMAP_SWDI was used to construct drought maps for CONUS and compared with well-known drought indices, such as, AWD, Palmer Z-Index, sc-PDSI and SPEI. Overall the SMAP_SWDI is an effective agricultural drought indicator and it provides continuity and introduces new spatial mapping capability for drought monitoring. As an

A soil moisture-rainfall feedback mechanism. 1. Theory and observations

International Nuclear Information System (INIS)

Eltahir, E.A.B.

1998-01-01

This paper presents a hypothesis regarding the fundamental role of soil moisture conditions in land-atmosphere interactions. We propose that wet soil moisture conditions over any large region should be associated with relatively large boundary layer moist static energy, which favors the occurrence of more rainfall. Since soil moisture conditions themselves reflect past occurrence of rainfall, the proposed hypothesis implies a positive feedback mechanism between soil moisture and rainfall. This mechanism is based on considerations of the energy balance at the land-atmosphere boundary, in contrast to similar mechanisms that were proposed in the past and that were based on the concepts of water balance and precipitation recycling. The control of soil moisture on surface albedo and Bowen ratio is the fundamental basis of the proposed soil moisture-rainfall feedback mechanism. The water content in the upper soil layer affects these two important properties of the land surface such that both variables decrease with any increase in the water content of the top soil layer. The direct effect of soil moisture on surface albedo implies that wet soil moisture conditions enhance net solar radiation. The direct effect of soil moisture on Bowen ratio dictates that wet soil moisture conditions would tend to enhance net terrestrial radiation at the surface through cooling of surface temperature, reduction of upwards emissions of terrestrial radiation, and simultaneous increase in atmospheric water vapor content and downwards flux of terrestrial radiation. Thus, under wet soil moisture conditions, both components of net radiation are enhanced, resulting in a larger total flux of heat from the surface into the boundary layer. This total flux represents the sum of the corresponding sensible and latent heat fluxes. Simultaneously, cooling of surface temperature should be associated with a smaller sensible heat flux and a smaller depth of the boundary layer

Integrated Heat Air & Moisture Modeling and control

NARCIS (Netherlands)

Schijndel, van A.W.M.

2007-01-01

The paper presents a recently developed Heat Air & Moisture Laboratory in SimuLink. The simulation laboratory facilitates the integration of the following models: (1) a whole building model; (2) Heating Venting and Air-Conditioning and primary systems; (3) 2D indoor airflow, 3D Heat Air & Moisture

Microwave bale moisture sensing: Field trial continued

Science.gov (United States)

A microwave moisture measurement technique was developed at the USDA, ARS Cotton Production and Processing Research Unit for moisture sensing of cotton bales after the bale press. The technique measures the propagation delay of a microwave signal that is transmitted through the cotton bale. This res...

Kazachstania gamospora and Wickerhamomyces subpelliculosus: Two alternative baker's yeasts in the modern bakery.

Science.gov (United States)

Zhou, Nerve; Schifferdecker, Anna Judith; Gamero, Amparo; Compagno, Concetta; Boekhout, Teun; Piškur, Jure; Knecht, Wolfgang

2017-06-05

Saccharomyces cerevisiae, the conventional baker's yeast, remains the most domesticated yeast monopolizing the baking industry. Its rapid consumption of sugars and production of CO 2 are the most important attributes required to leaven the dough. New research attempts highlight that these attributes are not unique to S. cerevisiae, but also found in several non-conventional yeast species. A small number of these yeast species with similar properties have been described, but remain poorly studied. They present a vast untapped potential for the use as leavening agents and flavor producers due to their genetic and phylogenetic diversity. We assessed the potential of several non-conventional yeasts as leavening agents and flavor producers in dough-like conditions in the presence of high sugar concentrations and stressful environments mimicking conditions found in flour dough. We tested the capabilities of bread leavening and aroma formation in a microbread platform as well as in a bakery setup. Bread leavened with Kazachstania gamospora and Wickerhamomyces subpelliculosus had better overall results compared to control baker's yeast. In addition, both displayed higher stress tolerance and broader aroma profiles than the control baker's yeast. These attributes are important in bread and other farinaceous products, making K. gamospora and W. subpelliculosus highly applicable as alternative baker's yeasts. Copyright © 2017 Elsevier B.V. All rights reserved.

An introduction to NH-A neutron earth base moisture gage

International Nuclear Information System (INIS)

Zhu Huaian; Jiang Yulan; Yin Xilin; Yu Peiying; Luo Pinjie

1988-01-01

NH-A neutron earth base moisture gage is an accurate instrument which can measure earth moisture rapidly and non-destructively and display moisture results immediately. The deviation is estimated at ±0.012g/cm

Using high-resolution soil moisture modelling to assess the uncertainty of microwave remotely sensed soil moisture products at the correct spatial and temporal support

NARCIS (Netherlands)

Wanders, N.; Karssenberg, D.; Bierkens, M. F. P.; Van Dam, J. C.; De Jong, S. M.

Soil moisture is a key variable in the hydrological cycle and important in hydrological modelling. When assimilating soil moisture into flood forecasting models, the improvement of forecasting skills depends on the ability to accurately estimate the spatial and temporal patterns of soil moisture

Calibration of quantitative neutron radiography method for moisture measurement

International Nuclear Information System (INIS)

Nemec, T.; Jeraj, R.

1999-01-01

Quantitative measurements of moisture and hydrogenous matter in building materials by neutron radiography (NR) are regularly performed at TRIGA Mark II research of 'Jozef Stefan' Institute in Ljubljana. Calibration of quantitative method is performed using standard brick samples with known moisture content and also with a secondary standard, plexiglas step wedge. In general, the contribution of scattered neutrons to the neutron image is not determined explicitly what introduces an error to the measured signal. Influence of scattered neutrons is significant in regions with high gradients of moisture concentrations, where the build up of scattered neutrons causes distortion of the moisture concentration profile. In this paper detailed analysis of validity of our calibration method for different geometrical parameters is presented. The error in the measured hydrogen concentration is evaluated by an experiment and compared with results obtained by Monte Carlo calculation with computer code MCNP 4B. Optimal conditions are determined for quantitative moisture measurements in order to minimize the error due to scattered neutrons. The method is tested on concrete samples with high moisture content.(author)

A simplified model of saltcake moisture distribution. Letter report

International Nuclear Information System (INIS)

Simmons, C.S.

1995-09-01

This letter report describes the formulation of a simplified model for finding the moisture distribution in a saltcake waste profile that has been stabilized by pumping out the drainable interstitial liquid. The model is based on assuming that capillarity mainly governs the distribution of moisture in the porous saltcake waste. A stead upward flow of moisture driven by evaporation from the waste surface is conceptualized to occur for isothermal conditions. To obtain hydraulic parameters for unsaturated conditions, the model is calibrated or matched to the relative saturation distribution as measured by neutron probe scans. The model is demonstrated on Tanks 104-BY and 105-TX as examples. A value of the model is that it identifies the key physical parameters that control the surface moisture content in a waste profile. Moreover, the model can be used to estimate the brine application rate at the waste surface that would raise the moisture content there to a safe level. Thus, the model can be applied to help design a strategy for correcting the moisture conditions in a saltcake waste tank

Antifungal activity of strains of lactic acid bacteria isolated from a semolina ecosystem against Penicillium roqueforti, Aspergillus niger and Endomyces fibuliger contaminating bakery products.

Science.gov (United States)

Valerio, Francesca; Favilla, Mara; De Bellis, Palmira; Sisto, Angelo; de Candia, Silvia; Lavermicocca, Paola

2009-09-01

Thirty samples of Italian durum wheat semolina and whole durum wheat semolina, generally used for the production of Southern Italy's traditional breads, were subjected to microbiological analysis in order to explore their lactic acid bacteria (LAB) diversity and to find strains with antifungal activity. A total of 125 presumptive LAB isolates (Gram-positive and catalase-negative) were characterized by repetitive extragenic palindromic-PCR (REP-PCR) and sequence analysis of the 16S rRNA gene, leading to the identification of the following species: Weissella confusa, Weissella cibaria, Leuconostoc citreum, Leuconostoc mesenteroides, Lactococcus lactis, Lactobacillus rossiae and Lactobacillus plantarum. The REP-PCR results delineated 17 different patterns whose cluster analysis clearly differentiated W. cibaria from W. confusa isolates. Seventeen strains, each characterized by a different REP-PCR pattern, were screened for their antifungal properties. They were grown in a flour-based medium, comparable to a real food system, and the resulting fermentation products (FPs) were tested against fungal species generally contaminating bakery products, Aspergillus niger, Penicillium roqueforti and Endomyces fibuliger. The results of the study indicated a strong inhibitory activity - comparable to that obtained with the common preservative calcium propionate (0.3% w/v) - of ten LAB strains against the most widespread contaminant of bakery products, P. roqueforti. The screening also highlighted the unexplored antifungal activity of L. citreum, L. rossiae and W. cibaria (1 strain), which inhibited all fungal strains to the same or a higher extent compared with calcium propionate. The fermentation products of these three strains were characterized by low pH values, and a high content of lactic and acetic acids.

Moisture transport over the brick/mortar interface

NARCIS (Netherlands)

Brocken, H.J.P.; Pel, L.

1995-01-01

The moisture transport in brick, mortar that was cured separately, and combined brick/mortar samples was studied using NMR. The experimental results show that the mortar is less permeable if it is cured bonded to the brick instead of cured separately. Models of the moisture transport are usually

Soil-moisture transport in arid site vadose zones

International Nuclear Information System (INIS)

Isaacson, R.E.; Brownell, L.E.; Nelson, R.W.; Roetman, E.L.

1974-01-01

Soil-moisture transport processes in the arid soils of the United States Atomic Energy Commission's Hanford site are being evaluated. The depth of penetration of meteoric precipitation has been determined by profiling fall-out tritium at two locations where the water table is about 90 m below ground surface. In situ temperatures and water potentials were measured with temperature transducers and thermocouple psychrometers at the same location to obtain thermodynamic data for identifying the factors influencing soil-moisture transport. Neutron probes are being used to monitor soil-moisture changes in two lysimeters, three metres in diameter by 20 metres deep. The lysimeters are also equipped to measure pressure, temperature and relative humidity as a function of depth and time. Theoretical models based on conservation of momentum expressions are being developed to analyse non-isothermal soil-moisture transport processes. Future work will be concerned with combining the theoretical and experimental work and determining the amount of rainfall required to cause migration of soil-moisture to the water table. (author)

Evaluation of a Soil Moisture Data Assimilation System Over West Africa

Science.gov (United States)

Bolten, J. D.; Crow, W.; Zhan, X.; Jackson, T.; Reynolds, C.

2009-05-01

A crucial requirement of global crop yield forecasts by the U.S. Department of Agriculture (USDA) International Production Assessment Division (IPAD) is the regional characterization of surface and sub-surface soil moisture. However, due to the spatial heterogeneity and dynamic nature of precipitation events and resulting soil moisture, accurate estimation of regional land surface-atmosphere interactions based sparse ground measurements is difficult. IPAD estimates global soil moisture using daily estimates of minimum and maximum temperature and precipitation applied to a modified Palmer two-layer soil moisture model which calculates the daily amount of soil moisture withdrawn by evapotranspiration and replenished by precipitation. We attempt to improve upon the existing system by applying an Ensemble Kalman filter (EnKF) data assimilation system to integrate surface soil moisture retrievals from the NASA Advanced Microwave Scanning Radiometer (AMSR-E) into the USDA soil moisture model. This work aims at evaluating the utility of merging satellite-retrieved soil moisture estimates with the IPAD two-layer soil moisture model used within the DBMS. We present a quantitative analysis of the assimilated soil moisture product over West Africa (9°N- 20°N; 20°W-20°E). This region contains many key agricultural areas and has a high agro- meteorological gradient from desert and semi-arid vegetation in the North, to grassland, trees and crops in the South, thus providing an ideal location for evaluating the assimilated soil moisture product over multiple land cover types and conditions. A data denial experimental approach is utilized to isolate the added utility of integrating remotely-sensed soil moisture by comparing assimilated soil moisture results obtained using (relatively) low-quality precipitation products obtained from real-time satellite imagery to baseline model runs forced with higher quality rainfall. An analysis of root-zone anomalies for each model

Measured moisture in buildings and adverse health effects: a review.

Science.gov (United States)

Mendell, Mark J; Macher, Janet M; Kumagai, Kazukiyo

2018-04-23

It has not yet been possible to quantify dose-related health risks attributable to indoor dampness or mold (D/M), to support the setting of health-related limits for D/M. An overlooked target for assessing D/M is moisture in building materials, the critical factor allowing microbial growth. A search for studies of quantified building moisture and occupant health effects identified three eligible studies. Two studies assessed associations between measured wall moisture content and respiratory health in the UK. Both reported dose-related increases in asthma exacerbation with higher measured moisture, with one study reporting an adjusted odds ratio (OR) of 7.0 for night-time asthma symptoms with higher bedroom moisture. The third study assessed relationships between infrared camera-determined wall moisture and atopic dermatitis in South Korea, reporting an adjusted OR of 14.5 for water-damaged homes and moderate or severe atopic dermatitis. Measuring building moisture has, despite extremely limited available findings, potential promise for detecting unhealthy D/M in homes and merits more research attention. Further research to validate these findings should include measured "water activity," which directly assesses moisture availability for microbial growth. Ultimately, evidence-based, health-related thresholds for building moisture, across specific materials and measurement devices, could better guide assessment and remediation of D/M in buildings. This article is protected by copyright. All rights reserved. This article is protected by copyright. All rights reserved.

Influence of moisture content on radon diffusion in soil

International Nuclear Information System (INIS)

Singh, M.; Ramola, R.C.; Singh, S.; Virk, H.S.

1990-01-01

Radon diffusion from soil has been studied as a function of the moisture content of the soil. A few simple experiments showed that up to a certain moisture content the radon diffusion increased with increasing moisture. A sharp rise in radon concentration occurred as the moisture was increased from the completely dry state to 13% water by weight. The radon flux was measured for columns of dry, moist and water saturated soil. The highest flux came from the column filled with moist soil. Water saturated soil gave the lowest flux because of the much lower diffusion coefficient of radon through water. (author)

Soil moisture effects during bioventing in fuel-contaminated arid soils

International Nuclear Information System (INIS)

Zwick, T.C.; Leeson, A.; Hinchee, R.E.; Hoeppel, R.E.; Bowling, L.

1995-01-01

This study evaluated the effects of soil moisture addition on microbial activity during bioventing of dry, sandy soils at the Marine Corps Air Ground Combat Center (MCAGCC), Twentynine Palms, California. Soils at the site have been contaminated to a depth of approximately 80 ft (24 m) with gasoline, JP-5 jet fuel, and diesel fuel. Based on the low soil moisture measured at the site (2 to 3% by weight), it was determined that soil moisture may be limiting biodegradation. To evaluate the effect that moisture addition had on microbial activity under field conditions, a subsurface drip irrigation system was installed above the fuel hydrocarbon plume. Irrigation water was obtained from two monitoring wells on the site, where groundwater was approximately 192 ft (59 m) below ground surface. Advancement of the wetting front was monitored. In situ respiration rates increased significantly after moisture addition. The results of this study provide evidence for the potential applicability of moisture addition in conjunction with bioventing for site remediation in arid environments. Further work is planned to investigate optimization of moisture addition

24 CFR 3285.204 - Ground moisture control.

Science.gov (United States)

2010-04-01

... 24 Housing and Urban Development 5 2010-04-01 2010-04-01 false Ground moisture control. 3285.204 Section 3285.204 Housing and Urban Development Regulations Relating to Housing and Urban Development... moisture control. (a) Vapor retarder. If the space under the home is to be enclosed with skirting or other...

Use of passive microwave remote sensing to monitor soil moisture

International Nuclear Information System (INIS)

Wigneron, J.P.; Schmugge, T.; Chanzy, A.; Calvet, J.C.; Kerr, Y.

1998-01-01

Surface soil moisture is a key variable to describe the water and energy exchanges at the land surface/atmosphere interface. However, soil moisture is highly variable both spatially and temporally. Passive microwave remotely sensed data have great potential for providing estimates of soil moisture with good temporal repetition (on a daily basis) and at regional scale (∼ 10 km). This paper reviews the various methods for remote sensing of soil moisture from microwave radiometric systems. Potential applications from both airborne and spatial observations are discussed in the fields of agronomy, hydrology and meteorology. Emphasis in this paper is given to relatively new aspects of microwave techniques and of temporal soil moisture information analysis. In particular, the aperture synthesis technique allows us now to a address the soil moisture information needs on a global basis, from space instruments. (author) [fr

A Literature Review on the Study of Moisture in Polymers

Energy Technology Data Exchange (ETDEWEB)

Trautschold, Olivia Carol [Los Alamos National Lab. (LANL), Los Alamos, NM (United States)

2016-05-25

This literature review covers the main chemical and physical interactions between moisture and the polymer matrix. Fickian versus Non-Fickian diffusion behaviors are discussed in approximating the characteristics of moisture sorption. Also, bound water and free water sorbed in polymers are distinguished. Methods to distinguish between bound and free water include differential scanning calorimetry, infrared spectroscopy, and time-domain nuclear magnetic resonance spectroscopy. The difference between moisture sorption and water sorption is considered, as well as the difficulties associated with preventing moisture sorption. Furthermore, specific examples of how moisture sorption influences polymers include natural fiber-polymer composites, starch-based biodegradable thermoplastics, and thermoset polyurethane and epoxies.

Diagnosing MJO Destabilization and Propagation with the Moisture and MSE Budgets

Science.gov (United States)

Maloney, Eric; Wolding, Brandon

2015-04-01

Novel diagnostics obtained as an extension of empirical orthogonal function analysis are used as a composting basis to gain insight into MJO dynamics through examination of reanalysis moisture and moist static energy budgets. The net effect of vertical moisture advection and cloud processes was found to be a modest positive feedback to column moisture anomalies during both enhanced and suppressed phases of the MJO. This positive feedback is regionally strengthened by anomalous surface fluxes of latent heat. The modulation of horizontal synoptic scale eddy mixing acts as a negative feedback to column moisture anomalies, while anomalous winds acting against the mean state moisture gradient aid in eastward propagation. These processes act in a systematic fashion across the Indian Ocean and oceanic regions of the Maritime Continent. The ability to approximately close the MSE budget serves an important role in constraining the moisture budget, whose residual is several times larger than the total and horizontal advective moisture tendencies. Comparison with TRMM precipitation anomalies suggests that the moisture budget residual results from an underestimation by ERAi of variations in both total precipitation and vertical moisture advection associated with the MJO. The results of this study support the concept of the MJO as a moisture-mode. This analysis is extended to examine the impact of boundary layer convergence driven by MJO SST anomalies on the vertically-integrated moisture budget. Results from a coupled version of the SP-CAM suggest that SST-driven moisture convergence anomalies are of a sufficient amplitude to be important for MJO propagation and destabilization, and may help explain why coupled models produce better simulations of the MJO than uncoupled models.

Understanding the bias between moisture content by oven drying and water content by Karl Fischer titration at moisture equilibrium

Science.gov (United States)

Multiple causes of the difference between equilibrium moisture and water content have been found. The errors or biases were traced to the oven drying procedure to determine moisture content. The present paper explains the nature of the biases in oven drying and how it is possible to suppress one ...

Optimization on Measurement Method for Neutron Moisture Meter

International Nuclear Information System (INIS)

Gong Yalin; Wu Zhiqiang; Li Yanfeng; Wang Wei; Song Qingfeng; Liu Hui; Wei Xiaoyun; Zhao Zhonghua

2010-01-01

When the water in the measured material is nonuniformity, the measured results of the neutron moisture meter in the field may have errors, so the measured errors of the moisture meter associated with the water nonuniformity in material were simulated by Monte Carlo method. A new measurement method of moisture meter named 'transmission plus scatter' was put forward. The experiment results show that the new measurement method can reduce the error even if the water in the material is nonuniformity. (authors)

A Novel Bias Correction Method for Soil Moisture and Ocean Salinity (SMOS Soil Moisture: Retrieval Ensembles

Directory of Open Access Journals (Sweden)

Ju Hyoung Lee

2015-12-01

Full Text Available Bias correction is a very important pre-processing step in satellite data assimilation analysis, as data assimilation itself cannot circumvent satellite biases. We introduce a retrieval algorithm-specific and spatially heterogeneous Instantaneous Field of View (IFOV bias correction method for Soil Moisture and Ocean Salinity (SMOS soil moisture. To the best of our knowledge, this is the first paper to present the probabilistic presentation of SMOS soil moisture using retrieval ensembles. We illustrate that retrieval ensembles effectively mitigated the overestimation problem of SMOS soil moisture arising from brightness temperature errors over West Africa in a computationally efficient way (ensemble size: 12, no time-integration. In contrast, the existing method of Cumulative Distribution Function (CDF matching considerably increased the SMOS biases, due to the limitations of relying on the imperfect reference data. From the validation at two semi-arid sites, Benin (moderately wet and vegetated area and Niger (dry and sandy bare soils, it was shown that the SMOS errors arising from rain and vegetation attenuation were appropriately corrected by ensemble approaches. In Benin, the Root Mean Square Errors (RMSEs decreased from 0.1248 m3/m3 for CDF matching to 0.0678 m3/m3 for the proposed ensemble approach. In Niger, the RMSEs decreased from 0.14 m3/m3 for CDF matching to 0.045 m3/m3 for the ensemble approach.

Idealized tropical cyclone simulations of intermediate complexity: A test case for AGCMs

Directory of Open Access Journals (Sweden)

Kevin Reed

2012-04-01

Full Text Available The paper introduces a moist, deterministic test case of intermediate complexity for Atmospheric General Circulation Models (AGCMs. We suggest pairing an AGCM dynamical core with simple physical parameterizations to test the evolution of a single, idealized, initially weak vortex into a tropical cyclone. The initial conditions are based on an initial vortex seed that is in gradient-wind and hydrostatic balance. The suggested ``simple-physics'' package consists of parameterizations of bulk aerodynamic surface fluxes for moisture, sensible heat and momentum, boundary layer diffusion, and large-scale condensation. Such a configuration includes the important driving mechanisms for tropical cyclones, and leads to a rapid intensification of the initial vortex over a forecast period of ten days. The simple-physics test paradigm is not limited to tropical cyclones, and can be universally applied to other flow fields. The physical parameterizations are described in detail to foster model intercomparisons.The characteristics of the intermediate-complexity test case are demonstrated with the help of four hydrostatic dynamical cores that are part of the Community Atmosphere Model version 5 (CAM 5 developed at the National Center for Atmospheric Research (NCAR. In particular, these are the Finite-Volume, Spectral Element, and spectral transform Eulerian and semi-Lagrangian dynamical cores that are coupled to the simple-physics suite. The simulations show that despite the simplicity of the physics forcings the models develop the tropical cyclone at horizontal grid spacings of about 55 km and finer. The simple-physics simulations reveal essential differences in the storm's structure and strength due to the choice of the dynamical core. Similar differences are also seen in complex full-physics aqua-planet experiments with CAM 5 which serve as a motivator for this work. The results suggest that differences in complex full-physics simulations can be, at least

Moisture resistant and anti-reflection optical coatings produced by plasma polymerization of organic compounds

Science.gov (United States)

Hollahan, J. R.; Wydeven, T.

1975-01-01

The need for protective coatings on critical optical surfaces, such as halide crystal windows or lenses used in spectroscopy, has long been recognized. It has been demonstrated that thin, one micron, organic coatings produced by polymerization of flourinated monomers in low temperature gas discharge (plasma) exhibit very high degrees of moisture resistence, e.g., hundreds of hours protection for cesium iodide vs. minutes before degradation sets in for untreated surfaces. The index of refraction of these coatings is intermediate between that of the halide substrate and air, a condition for anti-reflection, another desirable property of optical coatings. Thus, the organic coatings not only offer protection, but improved transmittance as well. The polymer coating is non-absorbing over the range 0.4 to 40 microns with an exception at 8.0 microns, the expected absorption for C-F bonds.

DETERMINATION OF MOISTURE DIFFUSION COEFFICIENT OF LARCH BOARD WITH FINITE DIFFERENCE METHOD

Directory of Open Access Journals (Sweden)

Qiaofang Zhou

2011-04-01

Full Text Available This paper deals with the moisture diffusion coefficient of Dahurian Larch (Larix gmelinii Rupr. by use of the Finite Difference Method (FDM. To obtain moisture distributions the dimensional boards of Dahurian Larch were dried, from which test samples were cut and sliced evenly into 9 pieces in different drying periods, so that moisture distributions at different locations and times across the thickness of Dahurian Larch were obtained with a weighing method. With these experimental data, FDM was used to solve Fick’s one-dimensional unsteady-state diffusion equation, and the moisture diffusion coefficient across the thickness at specified time was obtained. Results indicated that the moisture diffusion coefficient decreased from the surface to the center of the Dahurian Larch wood, and it decreased with decreasing moisture content at constant wood temperature; as the wood temperature increased, the moisture diffusion coefficient increased, and the effect of the wood temperature on the moisture diffusion coefficient was more significant than that of moisture content. Moisture diffusion coefficients were different for the two experiments due to differing diffusivity of the specimens.

Equilibrium moisture content of OSB panels made from Eucalyptus urophylla clones

Directory of Open Access Journals (Sweden)

Lourival Marin Mendes

2014-12-01

Full Text Available This work aimed to verify the efficiency of Nelson's equation to estimate equilibrium moisture content of this material and provide a model for determination of moisture content of panels based on air relative moisture content, as well as to evaluate the effect of some processing variables on the equilibrium moisture content of OSB (Oriented Strand Board panels. The 25 x 25 mm samples were put in an acclimation room where they were kept at 30ºC and had their mass determined after stabilization at the relative air moisture contents of 40, 50, 60, 70, 80 and 90%. By the results obtained it was possible to conclude that: Nelson's equation tended to underestimate moisture values of the panel; the polynomial model adjusted based on the relative moisture of the air presented great potential to be used; although different behavior may be observed for the isotherms of treatments, there was no significant effect of the variables panel density, wood basic density, mat type and pressure temperature on mean equilibrium moisture content in desorption 1, adsorption and desorption 2.

Assessment of the SMAP Passive Soil Moisture Product

Science.gov (United States)

Chan, Steven K.; Bindlish, Rajat; O'Neill, Peggy E.; Njoku, Eni; Jackson, Tom; Colliander, Andreas; Chen, Fan; Burgin, Mariko; Dunbar, Scott; Piepmeier, Jeffrey;

Use of digital images to estimate soil moisture

Directory of Open Access Journals (Sweden)

João F. C. dos Santos

Full Text Available ABSTRACT The objective of this study was to analyze the relation between the moisture and the spectral response of the soil to generate prediction models. Samples with different moisture contents were prepared and photographed. The photographs were taken under homogeneous light condition and with previous correction for the white balance of the digital photograph camera. The images were processed for extraction of the median values in the Red, Green and Blue bands of the RGB color space; Hue, Saturation and Value of the HSV color space; and values of the digital numbers of a panchromatic image obtained from the RGB bands. The moisture of the samples was determined with the thermogravimetric method. Regression models were evaluated for each image type: RGB, HSV and panchromatic. It was observed the darkening of the soil with the increase of moisture. For each type of soil, a model with best fit was observed and to use these models for prediction purposes, it is necessary to choose the model with best fit in advance, according to the soil characteristics. Soil moisture estimation as a function of its spectral response by digital image processing proves promising.

Package selection for moisture protection for solid, oral drug products.

Science.gov (United States)

Waterman, Kenneth C; MacDonald, Bruce C

2010-11-01

This review describes how best to select the appropriate packaging options for solid, oral drug products based on both chemical and physical stability, with respect to moisture protection. This process combines an accounting for the initial moisture content of dosage form components, moisture transfer into (out of) packaging based on a moisture vapor transfer rate (MVTR), and equilibration between drug products and desiccants based on their moisture sorption isotherms to provide an estimate of the instantaneous relative humidity (RH) within the packaging. This time-based RH is calculationally combined with a moisture-sensitive Arrhenius equation (determined using the accelerated stability assessment program, ASAP) to predict the drug product's chemical stability over time as a function of storage conditions and packaging options. While physical stability of dosage forms with respect to moisture has been less well documented, a process is recommended based on the threshold RH at which changes (e.g., dosage form dissolution, tablet hardness, drug form) become problematic. The overall process described allows packaging to be determined for a drug product scientifically, with the effect of any changes to storage conditions or packaging to be explicitly accounted for. © 2010 Wiley-Liss, Inc. and the American Pharmacists Association

Engineering properties of sunflower seed: Effect of dehulling and moisture content

Directory of Open Access Journals (Sweden)

Mudasir Ahmad Malik

2016-12-01

Full Text Available The study diagnosed engineering properties on varying moisture content of sunflower seed and kernel from 7.6 to 25% (wet basis. On increasing moisture, dimensional values increased for both seed and kernel. Bulk density, true density and porosity were found higher for kernel as compared to seed at each moisture content. On increasing the moisture content from 7.6 to 25%, true density, porosity and thousand kernel weight increased. Coefficient of static friction on plywood was found maximum for kernel at 25% moisture content, while it was minimum for seed on glass at 7.6% moisture content. The angle of repose was maximum for kernel as compared to seed. Initial cracking force, average rupture force and average rupture energy for seed and kernel decreased with an increase in the moisture content. The kernel was found to be more resistant to initial cracking than seed.

Use of moisture probes in building materials industry

International Nuclear Information System (INIS)

Hanke, L.

A neutron probe to be built in the production line was developed for monitoring moisture content of bulk materials and suspensions of all types in the building material industry. The probe is dust- and external moisture-protected. The probe measuring capacity is about 100 l, the mean measurement error is +- 0.008 g water per 1 cm 3 , which for fine sand represents an error of +- 0.3%. The probe is connected via a cable to a measuring instrument showing an electrical value proportional to the measured material moisture content. (Z.M.)

Intermediality and media change

OpenAIRE

2012-01-01

This book is about intermediality as an approach to analysing and understanding media change. Intermediality and Media Change is critical of technological determinism that characterises 'new media discourse' about the ongoing digitalization, framed as a revolution and creating sharp contrasts between old and new media. Intermediality instead emphasises paying attention to continuities between media of all types and privileges a comparative perspective on technological changes in media over ti...

Using lamb waves tomonitor moisture absorption thermally fatigues composite laminates

Energy Technology Data Exchange (ETDEWEB)

Lee, Jae Sun; Cho, Youn Ho [School of Mechanical Engineering, Pusan National University, Busan (Korea, Republic of)

2016-06-15

Nondestructive evaluation for material health monitoring is important in aerospace industries. Composite laminates are exposed to heat cyclic loading and humid environment depending on flight conditions. Cyclic heat loading and moisture absorption may lead to material degradation such as matrix breaking, debonding, and delamination. In this paper, the moisture absorption ratio was investigated by measuring the Lamb wave velocity. The composite laminates were manufactured and subjected to different thermal aging cycles and moisture absorption. For various conditions of these cycles, not only changes in weight and also ultrasonic wave velocity were measured, and the Lamb wave velocity at various levels of moisture on a carbon-epoxy plate was investigated. Results from the experiment show a linear correlation between moisture absorption ratio and Lamb wave velocity at different thermal fatigue stages. The presented method can be applied as an alternative solution in the online monitoring of composite laminate moisture levels in commercial flights.

Qualitative and quantitative assessment of interior moisture buffering by enclosures

DEFF Research Database (Denmark)

Janssen, Hans; Roels, Staf

2009-01-01

The significance of interior humidity in attaining sustainable, durable, healthy and comfortable buildings is increasingly recognised. Given their significant interaction, interior humidity appraisals need a qualitative and/or quantitative assessment of interior moisture buffering. While the effe......The significance of interior humidity in attaining sustainable, durable, healthy and comfortable buildings is increasingly recognised. Given their significant interaction, interior humidity appraisals need a qualitative and/or quantitative assessment of interior moisture buffering. While...... the effective moisture penetration depth and effective capacitance models allow quantified assessment, their reliance on the ‘moisture penetration depth’ necessitates comprehensive material properties and hampers their application to multi-dimensional interior objects. On the other hand, while various recently...... an alternative basis for quantitative evaluation of interior moisture buffering by the effective moisture penetration depth and effective capacitance models. The presented methodology uses simple and fast measurements only and can also be applied to multimaterial and/or multidimensional interior elements....

Moisture availability limits subalpine tree establishment.

Science.gov (United States)

Andrus, Robert A; Harvey, Brian J; Rodman, Kyle C; Hart, Sarah J; Veblen, Thomas T

2018-03-01

In the absence of broad-scale disturbance, many temperate coniferous forests experience successful seedling establishment only when abundant seed production coincides with favorable climate. Identifying the frequency of past establishment events and the climate conditions favorable for seedling establishment is essential to understanding how climate warming could affect the frequency of future tree establishment events and therefore future forest composition or even persistence of a forest cover. In the southern Rocky Mountains, USA, research on the sensitivity of establishment of Engelmann spruce (Picea engelmannii) and subalpine fir (Abies lasiocarpa)-two widely distributed, co-occurring conifers in North America-to climate variability has focused on the alpine treeline ecotone, leaving uncertainty about the sensitivity of these species across much of their elevation distribution. We compared annual germination dates for >450 Engelmann spruce and >500 subalpine fir seedlings collected across a complex topographic-moisture gradient to climate variability in the Colorado Front Range. We found that Engelmann spruce and subalpine fir established episodically with strong synchrony in establishment events across the study area. Broad-scale establishment events occurred in years of high soil moisture availability, which were characterized by above-average snowpack and/or cool and wet summer climatic conditions. In the recent half of the study period (1975-2010), a decrease in the number of fir and spruce establishment events across their distribution coincided with declining snowpack and a multi-decadal trend of rising summer temperature and increasing moisture deficits. Counter to expected and observed increases in tree establishment with climate warming in maritime subalpine forests, our results show that recruitment declines will likely occur across the core of moisture-limited subalpine tree ranges as warming drives increased moisture deficits. © 2018 by the

EDITORIAL: Microwave Moisture Measurements

Science.gov (United States)

Kaatze, Udo; Kupfer, Klaus; Hübner, Christof

2007-04-01

Microwave moisture measurements refer to a methodology by which the water content of materials is non-invasively determined using electromagnetic fields of radio and microwave frequencies. Being the omnipresent liquid on our planet, water occurs as a component in most materials and often exercises a significant influence on their properties. Precise measurements of the water content are thus extremely useful in pure sciences, particularly in biochemistry and biophysics. They are likewise important in many agricultural, technical and industrial fields. Applications are broad and diverse, and include the quality assessment of foodstuffs, the determination of water content in paper, cardboard and textile production, the monitoring of moisture in sands, gravels, soils and constructions, as well as the measurement of water admixtures to coal and crude oil in reservoirs and in pipelines. Microwave moisture measurements and evaluations require insights in various disciplines, such as materials science, dielectrics, the physical chemistry of water, electrodynamics and microwave techniques. The cooperation of experts from the different fields of science is thus necessary for the efficient development of this complex discipline. In order to advance cooperation the Workshop on Electromagnetic Wave Interaction with Water and Moist Substances was held in 1993 in Atlanta. It initiated a series of international conferences, of which the last one was held in 2005 in Weimar. The meeting brought together 130 scientists and engineers from all over the world. This special issue presents a collection of some selected papers that were given at the event. The papers cover most topics of the conference, featuring dielectric properties of aqueous materials, electromagnetic wave interactions, measurement methods and sensors, and various applications. The special issue is dedicated to Dr Andrzej W Kraszewski, who died in July 2006 after a distinguished career of 48 years in the research of

Autoradiographic study on moisture distribution in pearl-barley and in rice grain

International Nuclear Information System (INIS)

Sakharov, Eh.V.; Koz'mina, E.P.; Troitskaya, E.Ya

1975-01-01

The dependence of some structural details of the pearl-barley and rice endosperm on the internal moisture distribution is found. The general scheme of the study is shown. The curves of the local moisture distribution in the pearly-barley and rice kernel are plotted according to the radiography data. Moisture distribution over the whole section of the rice kernel is relatively constant at 85 deg C after ten minutes of moisture. Whereas moisture of pearl-barley kernel is only approaching the center of kernel by the time the moisture content increases to 1.5-2%. The slow moisture transfer in the pearl-barley kernel makes the cooking period three times longer as that of the rice

30 CFR 27.41 - Test to determine resistance to moisture.

Science.gov (United States)

2010-07-01

... 30 Mineral Resources 1 2010-07-01 2010-07-01 false Test to determine resistance to moisture. 27.41... determine resistance to moisture. Components, subassemblies, or assemblies, the normal functioning of which might be affected by moisture, shall be tested in atmospheres of high relative humidity (80 percent or...

Creating soil moisture maps based on radar satellite imagery

Science.gov (United States)

Hnatushenko, Volodymyr; Garkusha, Igor; Vasyliev, Volodymyr

2017-10-01

The presented work is related to a study of mapping soil moisture basing on radar data from Sentinel-1 and a test of adequacy of the models constructed on the basis of data obtained from alternative sources. Radar signals are reflected from the ground differently, depending on its properties. In radar images obtained, for example, in the C band of the electromagnetic spectrum, soils saturated with moisture usually appear in dark tones. Although, at first glance, the problem of constructing moisture maps basing on radar data seems intuitively clear, its implementation on the basis of the Sentinel-1 data on an industrial scale and in the public domain is not yet available. In the process of mapping, for verification of the results, measurements of soil moisture obtained from logs of the network of climate stations NOAA US Climate Reference Network (USCRN) were used. This network covers almost the entire territory of the United States. The passive microwave radiometers of Aqua and SMAP satellites data are used for comparing processing. In addition, other supplementary cartographic materials were used, such as maps of soil types and ready moisture maps. The paper presents a comparison of the effect of the use of certain methods of roughening the quality of radar data on the result of mapping moisture. Regression models were constructed showing dependence of backscatter coefficient values Sigma0 for calibrated radar data of different spatial resolution obtained at different times on soil moisture values. The obtained soil moisture maps of the territories of research, as well as the conceptual solutions about automation of operations of constructing such digital maps, are presented. The comparative assessment of the time required for processing a given set of radar scenes with the developed tools and with the ESA SNAP product was carried out.

Moisture assessment by fast and non-destructive in situ measurements

DEFF Research Database (Denmark)

Hansen, Kurt Kielsgaard; Møller, Eva B.; Hansen, Ernst Jan de Place

2014-01-01

moisture content, which is not revealed by this inspection. The moisture content may become a problem for the buyers. This problem might have been avoided if the moisture content of the Building materials was measured on inspection. This is easily done in wood-based materials but for example in concrete...... to use, easily applicable and suitable for most porous building materials. Furthermore, the measurements must be reliable at the high end of the hygroscopic area and describe absolute moisture content or corresponding relative humidity. The existing methods for moisture measuring cannot meet...... on measurements of the relative humidity of the air in a small hood placed tightly and sealed to the surface of the construction. Results with aerated concrete covered with acrylic paint are presented....

Quantitative targeted and retrospective data analysis of relevant pesticides, antibiotics and mycotoxins in bakery products by liquid chromatography-single-stage Orbitrap mass spectrometry.

Science.gov (United States)

De Dominicis, Emiliano; Commissati, Italo; Gritti, Elisa; Catellani, Dante; Suman, Michele

2015-01-01

In addition to 'traditional' multi-residue and multi-contaminant multiple reaction monitoring (MRM) mass spectrometric techniques devoted to quantifying a list of targeted compounds, the global food industry requires non-targeted methods capable of detecting other possible potentially hazardous compounds. Ultra-high-performance liquid chromatography combined with a single-stage Orbitrap high-resolution mass spectrometer (UHPLC-HRMS Exactive™-Orbitrap Technology) was successfully exploited for the complete selective and quantitative determination of 33 target compounds within three major cross categories (pesticides, antibiotics and mycotoxins) in bakery matrices (specifically milk, wheat flour and mini-cakes). Resolution was set at 50 000 full width at half maximum (FWHM) to achieve the right compromise between an adequate scan speed and selectivity, allowing for the limitations related to the necessary generic sample preparation approach. An exact mass with tolerance of 5 ppm and minimum peak threshold of 10 000 units were fixed as the main identification conditions, including retention time and isotopic pattern as additional criteria devoted to greatly reducing the risk of false-positive findings. The full validation for all the target analytes was performed: linearity, intermediate repeatability and recovery (28 analytes within 70-120%) were positively assessed; furthermore, limits of quantification between 5 and 100 µg kg(-1) (with most of the analytes having a limit of detection below 6 µg kg(-1)) indicate good performance, which is compatible with almost all the regulatory needs. Naturally contaminated and fortified mini-cakes, prepared through combined use of industrial and pilot plant production lines, were analysed at two different concentration levels, obtaining good overall quantitative results and providing preliminary indications of the potential of full-scan HRMS cluster analysis. The effectiveness of this analytical approach was also tested in

Intermediate Fragment

DEFF Research Database (Denmark)

Kruse Aagaard, Anders

2015-01-01

This text and its connected exhibition are aiming to reflect both on the thoughts, the processes and the outcome of the design and production of the artefact ‘Intermediate Fragment’ and making as a contemporary architectural tool in general. Intermediate Fragment was made for the exhibition ‘Enga...... of realising an exhibition object was conceived, but expanded, refined and concretised through this process. The context of the work shown here is an interest in a tighter, deeper connection between experimentally obtained material knowledge and architectural design....

In-situ determination of moisture in road pavement by nuclear methods

International Nuclear Information System (INIS)

Gray, G.W.; Sowerby, B.D.; Youdale, G.P.

1981-04-01

The use of neutron moisture probes to determine moisture in compacted pavement layers has been studied on samples representative of those used by the New South Wales Department of Main Roads for roadway construction. The aim of this work was to measure the average moisture content of the upper layer (15-20 cm thick) with minimum interference from moisture in underlying layers. Sub-surface probes using high (α-Be) and low (α-Li) energy neutron sources were examined; conventional α-Be sources in specially designed compact probes should result in an error due to base moisture and density variations of less than 0.4 wt % moisture. As this error is probably less than those due to sampling and geometry variations in the field, such a probe should be sufficiently accurate for DMR requirements. If less sensitivity to base moisture is required, the α-Li source will reduce this sensitivity by a factor of about 1.4

Development of density and moisture gauge by nuclear techniques

International Nuclear Information System (INIS)

Mangelaviraj, V.; Karasuddhi, P.; Banchornthevakal, V.; Punyachaiya, S.

1981-08-01

A combined soil moisture/density gauge using nuclear technique was developed. Simultaneous density and moisture measurements can take place by means of gamma and neutron sources which are attached to the moisture probe. Backscattered gamma radiation giving information on density is detected by a G.M. counter while slow neutron radiation containing moisture information is detected by a boron-lined proportional counter. The instrument makes use of a 30 mCi americium 241-beryllium neutron source and a 10 mCi cesium 137 gamma source. The instrument was calibrated using soil and sand filled in a 200 litre-barrel in laboratory and field work which was carried out to check the correctness of the calibration curves. (author)

Governance-Default Risk Relationship and the Demand for Intermediated and Non-Intermediated Debt

Directory of Open Access Journals (Sweden)

Husam Aldamen

2012-09-01

Full Text Available This paper explores the impact of corporate governance on the demand for intermediated debt (asset finance, bank debt, non-bank private debt and non-intermediated debt (public debt in the Australian debt market. Relative to other countries the Australian debt market is characterised by higher proportions of intermediated or private debt with a lower inherent level of information asymmetry in that private lenders have greater access to financial information (Gray, Koh & Tong 2009. Our firm level, cross-sectional evidence suggests that higher corporate governance impacts demand for debt via the mitigation of default risk. However, this relationship is not uniform across all debt types. Intermediated debt such as bank and asset finance debt are more responsive to changes in governance-default risk relationship than non-bank and non-intermediated debt. The implication is that a firm’s demand for different debt types will reflect its governance-default risk profile.

Moisture dependence of radon transport in concrete : Measurements and modeling

NARCIS (Netherlands)

Cozmuta, [No Value; van der Graaf, ER; de Meijer, RJ

2003-01-01

The moisture dependence of the radon-release rate of concrete was measured under well controlled conditions. It was found that the radon-release rate almost linearly increases up to moisture contents of 50 to 60%. At 70 to 80% a maximum was found and for higher moisture contents the radon-release

An integrated GIS application system for soil moisture data assimilation

Science.gov (United States)

Wang, Di; Shen, Runping; Huang, Xiaolong; Shi, Chunxiang

2014-11-01

The gaps in knowledge and existing challenges in precisely describing the land surface process make it critical to represent the massive soil moisture data visually and mine the data for further research.This article introduces a comprehensive soil moisture assimilation data analysis system, which is instructed by tools of C#, IDL, ArcSDE, Visual Studio 2008 and SQL Server 2005. The system provides integrated service, management of efficient graphics visualization and analysis of land surface data assimilation. The system is not only able to improve the efficiency of data assimilation management, but also comprehensively integrate the data processing and analysis tools into GIS development environment. So analyzing the soil moisture assimilation data and accomplishing GIS spatial analysis can be realized in the same system. This system provides basic GIS map functions, massive data process and soil moisture products analysis etc. Besides,it takes full advantage of a spatial data engine called ArcSDE to effeciently manage, retrieve and store all kinds of data. In the system, characteristics of temporal and spatial pattern of soil moiture will be plotted. By analyzing the soil moisture impact factors, it is possible to acquire the correlation coefficients between soil moisture value and its every single impact factor. Daily and monthly comparative analysis of soil moisture products among observations, simulation results and assimilations can be made in this system to display the different trends of these products. Furthermore, soil moisture map production function is realized for business application.

Congo Basin precipitation: Assessing seasonality, regional interactions, and sources of moisture

Science.gov (United States)

Dyer, Ellen L. E.; Jones, Dylan B. A.; Nusbaumer, Jesse; Li, Harry; Collins, Owen; Vettoretti, Guido; Noone, David

2017-07-01

Precipitation in the Congo Basin was examined using a version of the National Center for Atmospheric Research Community Earth System Model (CESM) with water tagging capability. Using regionally defined water tracers, or tags, the moisture contribution from different source regions to Congo Basin precipitation was investigated. We found that the Indian Ocean and evaporation from the Congo Basin were the dominant moisture sources and that the Atlantic Ocean was a comparatively small source of moisture. In both rainy seasons the southwestern Indian Ocean contributed about 21% of the moisture, while the recycling ratio for moisture from the Congo Basin was about 25%. Near the surface, a great deal of moisture is transported from the Atlantic into the Congo Basin, but much of this moisture is recirculated back over the Atlantic in the lower troposphere. Although the southwestern Indian Ocean is a major source of Indian Ocean moisture, it is not associated with the bulk of the variability in precipitation over the Congo Basin. In wet years, more of the precipitation in the Congo Basin is derived from Indian Ocean moisture, but the spatial distribution of the dominant sources is shifted, reflecting changes in the midtropospheric circulation over the Indian Ocean. During wet years there is increased transport of moisture from the equatorial and eastern Indian Ocean. Our results suggest that reliably capturing the linkages between the large-scale circulation patterns over the Indian Ocean and the local circulation over the Congo Basin is critical for future projections of Congo Basin precipitation.

Propagation of soil moisture memory to streamflow and evapotranspiration in Europe

Science.gov (United States)

Orth, R.; Seneviratne, S. I.

2013-10-01

As a key variable of the land-climate system soil moisture is a main driver of streamflow and evapotranspiration under certain conditions. Soil moisture furthermore exhibits outstanding memory (persistence) characteristics. Many studies also report distinct low frequency variations for streamflow, which are likely related to soil moisture memory. Using data from over 100 near-natural catchments located across Europe, we investigate in this study the connection between soil moisture memory and the respective memory of streamflow and evapotranspiration on different time scales. For this purpose we use a simple water balance model in which dependencies of runoff (normalised by precipitation) and evapotranspiration (normalised by radiation) on soil moisture are fitted using streamflow observations. The model therefore allows us to compute the memory characteristics of soil moisture, streamflow and evapotranspiration on the catchment scale. We find considerable memory in soil moisture and streamflow in many parts of the continent, and evapotranspiration also displays some memory at monthly time scale in some catchments. We show that the memory of streamflow and evapotranspiration jointly depend on soil moisture memory and on the strength of the coupling of streamflow and evapotranspiration to soil moisture. Furthermore, we find that the coupling strengths of streamflow and evapotranspiration to soil moisture depend on the shape of the fitted dependencies and on the variance of the meteorological forcing. To better interpret the magnitude of the respective memories across Europe, we finally provide a new perspective on hydrological memory by relating it to the mean duration required to recover from anomalies exceeding a certain threshold.

Propagation of soil moisture memory to streamflow and evapotranspiration in Europe

Directory of Open Access Journals (Sweden)

R. Orth

2013-10-01

Full Text Available As a key variable of the land-climate system soil moisture is a main driver of streamflow and evapotranspiration under certain conditions. Soil moisture furthermore exhibits outstanding memory (persistence characteristics. Many studies also report distinct low frequency variations for streamflow, which are likely related to soil moisture memory. Using data from over 100 near-natural catchments located across Europe, we investigate in this study the connection between soil moisture memory and the respective memory of streamflow and evapotranspiration on different time scales. For this purpose we use a simple water balance model in which dependencies of runoff (normalised by precipitation and evapotranspiration (normalised by radiation on soil moisture are fitted using streamflow observations. The model therefore allows us to compute the memory characteristics of soil moisture, streamflow and evapotranspiration on the catchment scale. We find considerable memory in soil moisture and streamflow in many parts of the continent, and evapotranspiration also displays some memory at monthly time scale in some catchments. We show that the memory of streamflow and evapotranspiration jointly depend on soil moisture memory and on the strength of the coupling of streamflow and evapotranspiration to soil moisture. Furthermore, we find that the coupling strengths of streamflow and evapotranspiration to soil moisture depend on the shape of the fitted dependencies and on the variance of the meteorological forcing. To better interpret the magnitude of the respective memories across Europe, we finally provide a new perspective on hydrological memory by relating it to the mean duration required to recover from anomalies exceeding a certain threshold.

The Contribution of Soil Moisture Information to Forecast Skill: Two Studies

Science.gov (United States)

Koster, Randal

2010-01-01

This talk briefly describes two recent studies on the impact of soil moisture information on hydrological and meteorological prediction. While the studies utilize soil moisture derived from the integration of large-scale land surface models with observations-based meteorological data, the results directly illustrate the potential usefulness of satellite-derived soil moisture information (e.g., from SMOS and SMAP) for applications in prediction. The first study, the GEWEX- and ClIVAR-sponsored GLACE-2 project, quantifies the contribution of realistic soil moisture initialization to skill in subseasonal forecasts of precipitation and air temperature (out to two months). The multi-model study shows that soil moisture information does indeed contribute skill to the forecasts, particularly for air temperature, and particularly when the initial local soil moisture anomaly is large. Furthermore, the skill contributions tend to be larger where the soil moisture initialization is more accurate, as measured by the density of the observational network contributing to the initialization. The second study focuses on streamflow prediction. The relative contributions of snow and soil moisture initialization to skill in streamflow prediction at seasonal lead, in the absence of knowledge of meteorological anomalies during the forecast period, were quantified with several land surface models using uniquely designed numerical experiments and naturalized streamflow data covering mUltiple decades over the western United States. In several basins, accurate soil moisture initialization is found to contribute significant levels of predictive skill. Depending on the date of forecast issue, the contributions can be significant out to leads of six months. Both studies suggest that improvements in soil moisture initialization would lead to increases in predictive skill. The relevance of SMOS and SMAP satellite-based soil moisture information to prediction are discussed in the context of these

Moisture Durability with Vapor-Permeable Insulating Sheathing

Energy Technology Data Exchange (ETDEWEB)

Lepage, R. [Building Science Corporation, Somerville, MA (United States); Lstiburek, J. [Building Science Corporation, Somerville, MA (United States)

2013-09-01

Exterior sheathing insulation is an effective strategy in increasing the overall R-value of wall assemblies; other benefits include decreasing the effects of thermal bridging and increasing the moisture durability of the built assembly. Vapor-permeable exterior insulation, such as mineral board or expanded polystyrene foam, are one such product that may be used to achieve these benefits. However, uncertainty exists on the effects of inward driven moisture and the interaction of increased sheathing temperatures on the moisture durability of the edifice. To address these concerns, Building Science Corporation (BSC) conducted a series of hygrothermal models for cities representing a range of different climate zones. This report describes the research project, key research questions, and the procedures utilized to analyse the problems.

Moisture Durability with Vapor-Permeable Insulating Sheathing

Energy Technology Data Exchange (ETDEWEB)

Lepage, R. [Building Science Corporation, Somerville, MA (United States); Lstiburek, J. [Building Science Corporation, Somerville, MA (United States)

2013-09-01

Exterior sheathing insulation is an effective strategy in increasing the overall R-value of wall assemblies; other benefits include decreasing the effects of thermal bridging and increasing the moisture durability of the built assembly. Vapor-permeable exterior insulation, such as mineral board or expanded polystyrene foam, are one such product that may be used to achieve these benefits. However,uncertainty exists on the effects of inward driven moisture and the interaction of increased sheathing temperatures on the moisture durability of the edifice. To address these concerns, Building Science Corporation (BSC) conducted a series of hygrothermal models for cities representing a range of different climate zones. This report describes the research project, key research questions, and theprocedures utilized to analyse the problems.

Evaluation of Moisture Buffer Effects by Performing Whole-Building Simulations

DEFF Research Database (Denmark)

Rode, Carsten; Mendes, Nathan; K., Grau

2004-01-01

The humidity of rooms and the moisture conditions of materials in the enclosure of buildings depend much on each other because of the moisture exchange that takes place over the interior surfaces. These moisture influences also depend strongly on the thermal conditions of indoor spaces...... and enclosure elements of buildings. In turn, the moisture and humidity conditions have significant impact on how buildings are operated. In hot, humid climates, it may be desirable to keep the ventilation rates low in order to avoid too high indoor humidity, while in cold climates, ventilation can be used...

Galvanic Cell Type Sensor for Soil Moisture Analysis.

Science.gov (United States)

Gaikwad, Pramod; Devendrachari, Mruthyunjayachari Chattanahalli; Thimmappa, Ravikumar; Paswan, Bhuneshwar; Raja Kottaichamy, Alagar; Makri Nimbegondi Kotresh, Harish; Thotiyl, Musthafa Ottakam

2015-07-21

Here we report the first potentiometric sensor for soil moisture analysis by bringing in the concept of Galvanic cells wherein the redox energies of Al and conducting polyaniline are exploited to design a battery type sensor. The sensor consists of only simple architectural components, and as such they are inexpensive and lightweight, making it suitable for on-site analysis. The sensing mechanism is proved to be identical to a battery type discharge reaction wherein polyaniline redox energy changes from the conducting to the nonconducting state with a resulting voltage shift in the presence of soil moisture. Unlike the state of the art soil moisture sensors, a signal derived from the proposed moisture sensor is probe size independent, as it is potentiometric in nature and, hence, can be fabricated in any shape or size and can provide a consistent output signal under the strong aberration conditions often encountered in soil moisture analysis. The sensor is regenerable by treating with 1 M HCl and can be used for multiple analysis with little read out hysteresis. Further, a portable sensor is fabricated which can provide warning signals to the end user when the moisture levels in the soil go below critically low levels, thereby functioning as a smart device. As the sensor is inexpensive, portable, and potentiometric, it opens up avenues for developing effective and energy efficient irrigation strategies, understanding the heat and water transfer at the atmosphere-land interface, understanding soil mechanics, forecasting the risk of natural calamities, and so on.

Isotopic composition of atmospheric moisture from pan water evaporation measurements.

Science.gov (United States)

Devi, Pooja; Jain, Ashok Kumar; Rao, M Someshwer; Kumar, Bhishm

2015-01-01

A continuous and reliable time series data of the stable isotopic composition of atmospheric moisture is an important requirement for the wider applicability of isotope mass balance methods in atmospheric and water balance studies. This requires routine sampling of atmospheric moisture by an appropriate technique and analysis of moisture for its isotopic composition. We have, therefore, used a much simpler method based on an isotope mass balance approach to derive the isotopic composition of atmospheric moisture using a class-A drying evaporation pan. We have carried out the study by collecting water samples from a class-A drying evaporation pan and also by collecting atmospheric moisture using the cryogenic trap method at the National Institute of Hydrology, Roorkee, India, during a pre-monsoon period. We compared the isotopic composition of atmospheric moisture obtained by using the class-A drying evaporation pan method with the cryogenic trap method. The results obtained from the evaporation pan water compare well with the cryogenic based method. Thus, the study establishes a cost-effective means of maintaining time series data of the isotopic composition of atmospheric moisture at meteorological observatories. The conclusions drawn in the present study are based on experiments conducted at Roorkee, India, and may be examined at other regions for its general applicability.

19 CFR 151.23 - Allowance for moisture in raw sugar.

Science.gov (United States)

2010-04-01

... 19 Customs Duties 2 2010-04-01 2010-04-01 false Allowance for moisture in raw sugar. 151.23...; DEPARTMENT OF THE TREASURY (CONTINUED) EXAMINATION, SAMPLING, AND TESTING OF MERCHANDISE Sugars, Sirups, and Molasses § 151.23 Allowance for moisture in raw sugar. Inasmuch as the absorption of sea water or moisture...

Experimental study of dynamic effects in moisture transfer in building materials

DEFF Research Database (Denmark)

Janssen, Hans; Scheffler, Gregor Albrecht; Plagge, Rudolf

2016-01-01

transfer in building materials, similar to moisture transfer in soils, is not free of dynamic effects. The findings imply that the widely accepted static theory for moisture storage in porous media is not generally valid and should be corrected for the occurrences of dynamic effects. Considering......In relation to moisture storage in porous materials, it is often assumed that the process dynamics do not affect the moisture retention. There is mounting evidence though that this notion is incorrect: various studies demonstrate that the moisture retention is influenced by the (de)saturation rates...... of the moisture transfer processes involved. The available evidence primarily stems from imbibition and drainage experiments on soils however, and compared to many other porous media, these tests consider rather permeable materials with relatively dominant liquid transport at comparatively large (de...

Use of soil moisture sensors for irrigation scheduling

Science.gov (United States)

Various types of soil moisture sensing devices have been developed and are commercially available for water management applications. Each type of soil moisture sensors has its advantages and shortcomings in terms of accuracy, reliability, and cost. Resistive and capacitive based sensors, and time-d...

Outbreak of hepatitis A in two federal states of Germany: bakery products as vehicle of infection.

Science.gov (United States)

Schenkel, K; Bremer, V; Grabe, C; Van Treeck, U; Schreier, E; Höhne, M; Ammon, A; Alpers, K

2006-12-01

In April 2004, increased numbers of hepatitis A were noted in six neighbouring districts in Germany. Exploratory interviews showed that patients had consumed bakery products from company X where two employees had been diagnosed with hepatitis A in February. A case-control study of consumption of products of company X was carried out through telephone interviews. Altogether, 64 cases were identified. Fifty-two cases and 112 controls aged >or=16 years were included in the case-control study. In total, 46/52 cases and 37/112 controls had consumed company X products [odds ratio (OR) 15.5, 95% confidence interval (CI) 6.1-39.7]. Of these, 36/46 cases and 16/37 controls had consumed pastries (OR 4.7, 95% CI 1.8-12.3), 25/46 cases and 12/37 controls had consumed filled doughnuts (OR 2.5, 95% CI 1.0-6.1). Sequence analysis of the VP1-2A junction region indicated 100% strain homology between cases and an infected employee of company X. We recommended reinforcement of hygiene precautions, and consideration of a prolongation of compulsory work absence after post-exposure vaccination.

Stability of lutein in wholegrain bakery products naturally high in lutein or fortified with free lutein.

Science.gov (United States)

Abdel-Aal, El-Sayed M; Young, J Christopher; Akhtar, Humayoun; Rabalski, Iwona

2010-09-22

Lutein is a yellow pigment found in common foods that promotes the health of eyes and skin and is associated with reduced risk of age-related macular degeneration and cataracts. In the present study, selected high-lutein wheat and corn were milled into wholegrain flours by two mills to improve flour uniformity. The high-lutein and lutein-fortified wholegrain flours were processed into breads, cookies, and muffins to study lutein stability during baking and subsequent storage. Lutein and its isomers were separated, identified, and quantified by LC-UV/vis and LC-MS following extraction with water-saturated 1-butanol. Baking resulted in a significant reduction in all-trans-lutein and the formation of cis-lutein and cis-zeaxanthin isomers. Subsequent storage at ambient temperature had a slight impact on the content of all-trans-lutein. Effects of processing were more pronounced in lutein-fortified products, and the degradation rate of lutein was influenced by concentration and baking recipe. Fortified cookies and muffins showed greater lutein reduction compared with bread. Despite the significant reduction in lutein, the fortified bakery products still possessed reasonable amounts per serving that would enhance daily intake and consumption of wholegrain foods.

Moisture corrections in neutron coincidence counting of PuO2

International Nuclear Information System (INIS)

Stewart, J.E.; Menlove, H.O.

1987-01-01

Passive neutron coincidence counting is capable of 1% assay accuracy for pure, well-characterized PuO 2 samples that contain plutonium masses from a few tens of grams to several kilograms. Moisture in the sample can significantly bias the assay high by changing the (α,n) neutron production, the sample multiplication, and the detection efficiency. Monte Carlo calculations and an analytical model of coincidence counting have been used to quantify the individual and cumulative effects of moisture biases for two PuO 2 sample sizes and a range of moisture levels from 0 to 9 wt %. Results of the calculations suggest a simple correction procedure for moisture bias that is effective from 0 to 3 wt % H 2 O. The procedure requires that the moisture level in the sample be known before the coincidence measurement

Trace moisture emissions from heated metal surfaces in hydrogen service

International Nuclear Information System (INIS)

Funke, Hans H.; Yao Jianlong; Raynor, Mark W.

2004-01-01

The formation of trace moisture by exposure of dry heated surfaces of 316 L stainless-steel, Restek Silcosteel registered , and nickel 1/8 in. outer diameter line segments to purified Ar and H 2 was studied using atmospheric pressure ionization mass spectrometry at flow rates of 2 slpm. Prior to H 2 exposure, adsorbed moisture was removed by heating incrementally to 500 deg. C in an argon matrix, where the Restek Silcosteel registered material released a maximum of 50 ppb moisture at 300 deg. C and moisture spikes from the Ni and stainless-steel surfaces reached several 100 ppb. Upon exposure to H 2 , persistent low ppb moisture emissions due to the reduction of surface oxide species were observed at temperatures as low as 100 deg. C. Spikes at 300-500 deg. C ranged from ∼100 ppb for the stainless-steel lines to 400 ppb for the Restek Silcosteel registered material. The observed moisture emissions have to be considered as a potential contamination source for high-purity processes utilizing H 2 purge at elevated temperatures

Physically plausible prescription of land surface model soil moisture

Science.gov (United States)

Hauser, Mathias; Orth, René; Thiery, Wim; Seneviratne, Sonia

2016-04-01

Land surface hydrology is an important control of surface weather and climate, especially under extreme dry or wet conditions where it can amplify heat waves or floods, respectively. Prescribing soil moisture in land surface models is a valuable technique to investigate this link between hydrology and climate. It has been used for example to assess the influence of soil moisture on temperature variability, mean and extremes (Seneviratne et al. 2006, 2013, Lorenz et al., 2015). However, perturbing the soil moisture content artificially can lead to a violation of the energy and water balances. Here we present a new method for prescribing soil moisture which ensures water and energy balance closure by using only water from runoff and a reservoir term. If water is available, the method prevents soil moisture decrease below climatological values. Results from simulations with the Community Land Model (CLM) indicate that our new method allows to avoid soil moisture deficits in many regions of the world. We show the influence of the irrigation-supported soil moisture content on mean and extreme temperatures and contrast our findings with that of earlier studies. Additionally, we will assess how long into the 21st century the new method will be able to maintain present-day climatological soil moisture levels for different regions. Lorenz, R., Argüeso, D., Donat, M.G., Pitman, A.J., den Hurk, B.V., Berg, A., Lawrence, D.M., Chéruy, F., Ducharne, A., Hagemann, S. and Meier, A., 2015. Influence of land-atmosphere feedbacks on temperature and precipitation extremes in the GLACE-CMIP5 ensemble. Journal of Geophysical Research: Atmospheres. Seneviratne, S.I., Lüthi, D., Litschi, M. and Schär, C., 2006. Land-atmosphere coupling and climate change in Europe. Nature, 443(7108), pp.205-209. Seneviratne, S.I., Wilhelm, M., Stanelle, T., Hurk, B., Hagemann, S., Berg, A., Cheruy, F., Higgins, M.E., Meier, A., Brovkin, V. and Claussen, M., 2013. Impact of soil moisture

Comparing soil moisture memory in satellite observations and models

Science.gov (United States)

Stacke, Tobias; Hagemann, Stefan; Loew, Alexander

2013-04-01

A major obstacle to a correct parametrization of soil processes in large scale global land surface models is the lack of long term soil moisture observations for large parts of the globe. Currently, a compilation of soil moisture data derived from a range of satellites is released by the ESA Climate Change Initiative (ECV_SM). Comprising the period from 1978 until 2010, it provides the opportunity to compute climatological relevant statistics on a quasi-global scale and to compare these to the output of climate models. Our study is focused on the investigation of soil moisture memory in satellite observations and models. As a proxy for memory we compute the autocorrelation length (ACL) of the available satellite data and the uppermost soil layer of the models. Additional to the ECV_SM data, AMSR-E soil moisture is used as observational estimate. Simulated soil moisture fields are taken from ERA-Interim reanalysis and generated with the land surface model JSBACH, which was driven with quasi-observational meteorological forcing data. The satellite data show ACLs between one week and one month for the greater part of the land surface while the models simulate a longer memory of up to two months. Some pattern are similar in models and observations, e.g. a longer memory in the Sahel Zone and the Arabian Peninsula, but the models are not able to reproduce regions with a very short ACL of just a few days. If the long term seasonality is subtracted from the data the memory is strongly shortened, indicating the importance of seasonal variations for the memory in most regions. Furthermore, we analyze the change of soil moisture memory in the different soil layers of the models to investigate to which extent the surface soil moisture includes information about the whole soil column. A first analysis reveals that the ACL is increasing for deeper layers. However, its increase is stronger in the soil moisture anomaly than in its absolute values and the first even exceeds the

Length and time scales of atmospheric moisture recycling

NARCIS (Netherlands)

Van der Ent, R.J.; Savenije, H.H.G.

2011-01-01

It is difficult to quantify the degree to which terrestrial evaporation supports the occurrence of precipitation within a certain study region (i.e. regional moisture recycling) due to the scale- and shape-dependence of regional moisture recycling ratios. In this paper we present a novel approach to

7 CFR 801.6 - Tolerances for moisture meters.

Science.gov (United States)

2010-01-01

... 7 Agriculture 7 2010-01-01 2010-01-01 false Tolerances for moisture meters. 801.6 Section 801.6 Agriculture Regulations of the Department of Agriculture (Continued) GRAIN INSPECTION, PACKERS AND STOCKYARD... FOR GRAIN INSPECTION EQUIPMENT § 801.6 Tolerances for moisture meters. (a) The maintenance tolerances...

Equilibrium moisture content of wood at different temperature/moisture conditions in the cladding of wooden constructions and in the relation to their reliability and service life

Directory of Open Access Journals (Sweden)

Zdeňka Havířová

2010-01-01

Full Text Available One of the natural properties of wood and wood-based materials is their soaking capacity (hy­gro­sco­pi­ci­ty. The moisture content of wood and building constructions of wood and wood based materials significantly influences the service life and reliability of these constructions and buildings. The equilibrium weight moisture content of built-in wood corresponding to temperature/moisture conditions inside the cladding has therefore a decisive influence on the basic requirements placed on building constructions. The wood in wooden frame cladding changes its moisture content depending on temperature and moisture conditions of the environment it is built into. The water vapor condensation doesn’t necessarily have to occur right in the wooden framework of the cladding for the equilibrium moisture content to rise over the level permissible for the reliable function of a given construction. In spite of the fact that the common heat-technical assessment cannot be considered fully capable of detecting the effects of these factors on the functional reliability of wood-based constructions and buildings, an extension has been proposed of the present method of design an assessment of building constructions according to the ČSN 73 0540 standard regarding the interpretation of equilibrium moisture content in relation to the temperature/moisture conditions and their time behavior inside a construction.

Quasi-geostrophic dynamics in the presence of moisture gradients

OpenAIRE

Monteiro, Joy M.; Sukhatme, Jai

2016-01-01

The derivation of a quasi-geostrophic (QG) system from the rotating shallow water equations on a midlatitude beta-plane coupled with moisture is presented. Condensation is prescribed to occur whenever the moisture at a point exceeds a prescribed saturation value. It is seen that a slow condensation time scale is required to obtain a consistent set of equations at leading order. Further, since the advecting wind fields are geostrophic, changes in moisture (and hence, precipitation) occur only ...

Tracing changes in atmospheric moisture supply to the drying Southwest China

Directory of Open Access Journals (Sweden)

C. Zhang

2017-09-01

Full Text Available Precipitation over Southwest China (SWC significantly decreased during 1979–2013. The months from July to September (JAS contributed the most to the decrease in precipitation. By tracing moisture sources of JAS precipitation over the SWC region, it is found that most moisture originates in regions from the northern Indian Ocean to SWC and from South China Sea to SWC. The major moisture contributing area is divided into an extended west region, SWC, and an extended east region. The extended west region is mainly influenced by the South Asian summer monsoon (SASM and the westerlies, while the extended east region is mainly influenced by the East Asian summer monsoon (EASM. The extended west, SWC, and extended east regions contribute 48.2, 15.5, and 24.5 % of the moisture for the SWC precipitation, respectively. Moisture supply from the extended west region decreased at a rate of −7.9 mm month−1 decade−1, whereas that from the extended east increased at a rate of 1.4 mm month−1 decade−1, resulting in an overall decrease in moisture supply. Further analysis reveals that the decline of JAS precipitation is mainly caused by change in the seasonal-mean component rather than the transient component of the moisture transport over the SWC region. In addition, the dynamic processes (i.e., changes in wind rather than the thermodynamic processes (i.e., changes in specific humidity are dominant in affecting the seasonal-mean moisture transport. A prevailing easterly anomaly of moisture transport that weakened moisture supply from the Indian Ocean is to a large extent responsible for the precipitation decrease over the SWC region.

Moisture dependence of positron lifetime in Kevlar-49

Science.gov (United States)

Singh, Jag J.; Holt, William H.; Mock, Willis, Jr.

1984-01-01

Because of filamentary character of Kevlar-49 aramid fibers, there is some concern about the moisture uptake and its effect on plastic composites reinforced with Kevlar-49 fibers. As part of continuing studies of positron lifetime in polymers, we have measured positron lifetime spectra in Kevlar-49 fibers as a function of their moisture content. The long lifetime component intensities are rather low, being only of the order of 2-3 percent. The measured values of long component lifetimes at various moisture levels in the specimens are as follows: 2072 +/- 173 ps (dry); 2013 +/- 193 ps (20.7 percent saturation); 1665 +/- 85 ps (25.7 percent saturation); 1745 +/- 257 ps (32.1 percent saturation); and 1772 +/- 217 ps (100 percent saturation). It is apparent that the long component lifetime at first decreases and then increases as the specimen moisture content increases. These results have been compared with those inferred from Epon-815 and Epon-815/K-49 composite data.

Increase of Steam Moisture in the BWR-Facility KKP 1

International Nuclear Information System (INIS)

Noack, Volker

2002-01-01

Main steam moisture in a BWR facility is determined by steam quality at core outlet and efficiency of steam separators and steam dryers. Transport of water with steam is accompanied by transport of radionuclides out of RPV resulting in enhanced radiation level in the main steam system. A remarkable increase of main steam moisture started at KKP 1 in 1997. In the following years increase of steam outlet moisture started at lower and lower core mass flow rates. Dose rate in main steam system increased simultaneously. Core mass flow rate and thus thermal power had to be reduced during stretch out operation to keep the main steam moisture below the specified boundary of 0.2 %. This boundary also guarantees, that radiological exposure remains far below approved values. The increase of main steam moisture corresponds with the application of low leakage core loading. Low leakage core loading results in enhanced steam generation in the center and in reduced steam generation in the outer zones of the core. It can be shown, that the uneven steam generation in the core became stronger over the years. Therefore, steam quality at inlet of the outer steam separators was getting lower. This resulted in higher carry over of water in this steam separators and steam dryers, thus explaining the increasing main steam moisture. KKP 1 started in 2000 with spectral shift operation. As one should expect, this resulted in reduced steam moisture. It remains the question of steam moisture in case of stretch out operation. Countermeasures are briefly discussed. (authors)

Combined Radar-Radiometer Surface Soil Moisture and Roughness Estimation

Science.gov (United States)

Akbar, Ruzbeh; Cosh, Michael H.; O'Neill, Peggy E.; Entekhabi, Dara; Moghaddam, Mahta

2017-01-01

A robust physics-based combined radar-radiometer, or Active-Passive, surface soil moisture and roughness estimation methodology is presented. Soil moisture and roughness retrieval is performed via optimization, i.e., minimization, of a joint objective function which constrains similar resolution radar and radiometer observations simultaneously. A data-driven and noise-dependent regularization term has also been developed to automatically regularize and balance corresponding radar and radiometer contributions to achieve optimal soil moisture retrievals. It is shown that in order to compensate for measurement and observation noise, as well as forward model inaccuracies, in combined radar-radiometer estimation surface roughness can be considered a free parameter. Extensive Monte-Carlo numerical simulations and assessment using field data have been performed to both evaluate the algorithms performance and to demonstrate soil moisture estimation. Unbiased root mean squared errors (RMSE) range from 0.18 to 0.03 cm3cm3 for two different land cover types of corn and soybean. In summary, in the context of soil moisture retrieval, the importance of consistent forward emission and scattering development is discussed and presented.

A neutron moisture system on nickel mineral transport rubber belt

International Nuclear Information System (INIS)

Jia Wenbao; Su Tongling; Zhang Xiaomin

2000-01-01

A method of density-thickness joint compensation was developed to make the on-line measurement of moisture for moving irregular mineral materials. At the same time, the materials' thickness, as a weighted factor, was chosen to modify the prompt moisture in a fixed time and improve the accuracy of measuring moisture. The experimental data show that the measurement accuracy is better than 5% for a thickness of > 2 cm and a moisture of > 6%. The system has been running on the spot for about three months, with a result accorded with that by the stoving-weighing method

Time series modeling of soil moisture dynamics on a steep mountainous hillside

Science.gov (United States)

Kim, Sanghyun

2016-05-01

The response of soil moisture to rainfall events along hillslope transects is an important hydrologic process and a critical component of interactions between soil vegetation and the atmosphere. In this context, the research described in this article addresses the spatial distribution of soil moisture as a function of topography. In order to characterize the temporal variation in soil moisture on a steep mountainous hillside, a transfer function, including a model for noise, was introduced. Soil moisture time series with similar rainfall amounts, but different wetness gradients were measured in the spring and fall. Water flux near the soil moisture sensors was modeled and mathematical expressions were developed to provide a basis for input-output modeling of rainfall and soil moisture using hydrological processes such as infiltration, exfiltration and downslope lateral flow. The characteristics of soil moisture response can be expressed in terms of model structure. A seasonal comparison of models reveals differences in soil moisture response to rainfall, possibly associated with eco-hydrological process and evapotranspiration. Modeling results along the hillslope indicate that the spatial structure of the soil moisture response patterns mainly appears in deeper layers. Similarities between topographic attributes and stochastic model structures are spatially organized. The impact of temporal and spatial discretization scales on parameter expression is addressed in the context of modeling results that link rainfall events and soil moisture.

Influence of Inherent Moisture Content on the Deformation ...

African Journals Online (AJOL)

Influence of Inherent Moisture Content on the Deformation. Properties of Coconut Tissues During Mechanical Oil. Expression. *J. J. Mpagalile1 and B. Clarke2. 1Department of ... The study confirmed that moisture content has an important role in the deformation of coconut ..... A micro penetration technique for mechanical.

MHD intermediate shock discontinuities: Pt. 1

International Nuclear Information System (INIS)

Kennel, C.F.; Blandford, R.D.; Coppi, P.

1989-01-01

Recent numerical investigations have focused attention once more on the role of intermediate shocks in MHD. Four types of intermediate shock are identified using a graphical representation of the MHD Rankine-Hugoniot conditions. This same representation can be used to exhibit the close relationship of intermediate shocks to switch-on shocks and rotational discontinuities. The conditions under which intermediate discontinuities can be found are elucidated. The variations in velocity, pressure, entropy and magnetic-field jumps with upstream parameters in intermediate shocks are exhibited graphically. The evolutionary arguments traditionally advanced against intermediate shocks may fail because the equations of classical MHD are not strictly hyperbolic. (author)

Variation of moisture content of some varnished woods in indoor climatic conditions

Directory of Open Access Journals (Sweden)

Kemal Üçüncü

2017-11-01

Full Text Available In this study, moisture change of varnished wood of black poplar (Populus nigra and yellow pine (Pinus silvestris L. used in indoor climate conditions with central heating in Trabzon (Turkey were investigated. 300 mm length wood specimens, with cross section of 12.5 mm in tangential and in radial and with the square sections of 25mm and 50 mm, were obtained from two species grown in Kanuni Campus of the Karadeniz Technical University. In this research, un-varnished wood samples were also used for reference. The wood moisture content was determined by the weighing method, the wood equilibrium moisture content by the Hailwood-Horrobin equation, and the relative humidity in the indoor climatic conditions by humid air thermodynamic principles. As a result; it was observed that the moisture content of varnished wood samples has a strong relationship with equilibrium moisture content, temperature and relative humidity. It was found that the moisture content of varnished woods was higher than the moisture content of un-varnished woods in the same climatic conditions. It was observed that the difference between the monthly average moisture content was lower in varnished woods in proportion to un-varnished woods. According to these results, it can be indicated that it would be more appropriate to select higher moisture content in the drying of wood than the equilibrium moisture content. Such an application would also reduce drying costs. Further, it can be recommended to use varnished wood in various applications because the low change range of average moisture content can affect the swelling or shrinking of wood.

Estimating Regional Scale Hydroclimatic Risk Conditions from the Soil Moisture Active-Passive (SMAP Satellite

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Catherine Champagne

2018-04-01

Full Text Available Satellite soil moisture is a critical variable for identifying susceptibility to hydroclimatic risks such as drought, dryness, and excess moisture. Satellite soil moisture data from the Soil Moisture Active/Passive (SMAP mission was used to evaluate the sensitivity to hydroclimatic risk events in Canada. The SMAP soil moisture data sets in general capture relative moisture trends with the best estimates from the passive-only derived soil moisture and little difference between the data at different spatial resolutions. In general, SMAP data sets overestimated the magnitude of moisture at the wet extremes of wetting events. A soil moisture difference from average (SMDA was calculated from SMAP and historical Soil Moisture and Ocean Salinity (SMOS data showed a relatively good delineation of hydroclimatic risk events, although caution must be taken due to the large variability in the data within risk categories. Satellite soil moisture data sets are more sensitive to short term water shortages than longer term water deficits. This was not improved by adding “memory” to satellite soil moisture indices to improve the sensitivity of the data to drought, and there is a large variability in satellite soil moisture values with the same drought severity rating.

Sequential Ensembles Tolerant to Synthetic Aperture Radar (SAR Soil Moisture Retrieval Errors

Directory of Open Access Journals (Sweden)

Ju Hyoung Lee

2016-04-01

Full Text Available Due to complicated and undefined systematic errors in satellite observation, data assimilation integrating model states with satellite observations is more complicated than field measurements-based data assimilation at a local scale. In the case of Synthetic Aperture Radar (SAR soil moisture, the systematic errors arising from uncertainties in roughness conditions are significant and unavoidable, but current satellite bias correction methods do not resolve the problems very well. Thus, apart from the bias correction process of satellite observation, it is important to assess the inherent capability of satellite data assimilation in such sub-optimal but more realistic observational error conditions. To this end, time-evolving sequential ensembles of the Ensemble Kalman Filter (EnKF is compared with stationary ensemble of the Ensemble Optimal Interpolation (EnOI scheme that does not evolve the ensembles over time. As the sensitivity analysis demonstrated that the surface roughness is more sensitive to the SAR retrievals than measurement errors, it is a scope of this study to monitor how data assimilation alters the effects of roughness on SAR soil moisture retrievals. In results, two data assimilation schemes all provided intermediate values between SAR overestimation, and model underestimation. However, under the same SAR observational error conditions, the sequential ensembles approached a calibrated model showing the lowest Root Mean Square Error (RMSE, while the stationary ensemble converged towards the SAR observations exhibiting the highest RMSE. As compared to stationary ensembles, sequential ensembles have a better tolerance to SAR retrieval errors. Such inherent nature of EnKF suggests an operational merit as a satellite data assimilation system, due to the limitation of bias correction methods currently available.

Effect of moisture content on strength of CCA-treated lumber

Science.gov (United States)

Jerrold E. Winandy

1995-01-01

Recent studies on the effects of chromated copper arsenate (CCA) treatment on lumber design properties have primarily evaluated the effects of such treatment at or near 12% moisture content and at failure times of 1 to 10 min. The influence of various moisture contents and faster loading rates is unknown. This report discusses the influence of moisture content and its...

Effects of moisture content on some physical properties of red ...

African Journals Online (AJOL)

The physical properties of red pepper seed were evaluated as a function of moisture content. The average length, width and thickness were 4.46, 3.66 and 0.79 mm, respectively, at 7.27% d.b. moisture content. In the moisture range of 7.27 to 20.69% dry basis (d.b.), studies on rewetted red pepper seed showed that the ...

McMaster Mesonet soil moisture dataset: description and spatio-temporal variability analysis

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K. C. Kornelsen

2013-04-01

Full Text Available This paper introduces and describes the hourly, high-resolution soil moisture dataset continuously recorded by the McMaster Mesonet located in the Hamilton-Halton Watershed in Southern Ontario, Canada. The McMaster Mesonet consists of a network of time domain reflectometer (TDR probes collecting hourly soil moisture data at six depths between 10 cm and 100 cm at nine locations per site, spread across four sites in the 1250 km2 watershed. The sites for the soil moisture arrays are designed to further improve understanding of soil moisture dynamics in a seasonal climate and to capture soil moisture transitions in areas that have different topography, soil and land cover. The McMaster Mesonet soil moisture constitutes a unique database in Canada because of its high spatio-temporal resolution. In order to provide some insight into the dominant processes at the McMaster Mesonet sites, a spatio-temporal and temporal stability analysis were conducted to identify spatio-temporal patterns in the data and to suggest some physical interpretation of soil moisture variability. It was found that the seasonal climate of the Great Lakes Basin causes a transition in soil moisture patterns at seasonal timescales. During winter and early spring months, and at the meadow sites, soil moisture distribution is governed by topographic redistribution, whereas following efflorescence in the spring and summer, soil moisture spatial distribution at the forested site was also controlled by vegetation canopy. Analysis of short-term temporal stability revealed that the relative difference between sites was maintained unless there was significant rainfall (> 20 mm or wet conditions a priori. Following a disturbance in the spatial soil moisture distribution due to wetting, the relative soil moisture pattern re-emerged in 18 to 24 h. Access to the McMaster Mesonet data can be provided by visiting www.hydrology.mcmaster.ca/mesonet.

The modulation of oceanic moisture transport by the hemispheric annular modes

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Raquel eNieto

2014-07-01

Full Text Available Leaving aside the contribution made by recycling, it is the main oceanic moisture sources that are responsible for most of the precipitation that falls on the continents. The transport of moisture from these sources can be affected by large-scale variability according to the hemispheric annular modes. The influence of the two dominant modes of extratropical winter climate: the Northern and the Southern Annular Modes (NAM and SAM are herein investigated to assess how they affect the transport of moisture from the major oceanic moisture sources. A Lagrangian model was used, together with ERA-Interim reanalysis data (1979-2012, and differences between the composites of the six strongest higher and lower events observed for both phases of the two modes for the period were analysed. The method is able to reproduce the general pattern of known variations for both annular patterns. Lower values of the NAM Index are associated with the displacement of the storm track towards tropical latitudes. Thus, moisture transport is enhanced from the Northern Pacific towards the northeastern basin and from the Northern Atlantic and Mediterranean towards southern Europe. On the other hand, during higher values of NAM, moisture transport is favoured from the Northern Pacific towards eastern Asia, and moisture transport is enhanced from the Northern Atlantic towards the Caribbean Sea. In the Southern Hemisphere, during higher values of SAM more moisture is transported from the Atlantic and Indian oceanic sources southwards and eastwards than during the opposite phase. In this SAM phase it is also noted by an enhancement of moisture transport from the Coral Sea and Southern Pacific sources towards the Indian Ocean/West Pacific Warm Pool. Southeastern South America received more moisture from the Pacific and Atlantic sources during years with a lower SAM, episodes which also favoured the influx of moisture from the Southern Atlantic towards Africa, causing monsoon