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Sample records for juice heat loss

  1. Analysis of the juice and water losses in salted and unsalted pork samples heated in water bath. Consequences for the prediction of weight loss by transfer models.

    Science.gov (United States)

    Bombrun, Laure; Gatellier, Philippe; Portanguen, Stéphane; Kondjoyan, Alain

    2015-01-01

    This study has analyzed the effect of different factors on variation of meat weight due to juice loss, and variation of water content of pork samples heated in a water bath. The weight loss (WL) was influenced by initial water content of raw meat which can be connected to meat pH, muscle type, and by pre-salting. WL was also influenced by sample thickness and by nature of the surrounding fluid. These effects were significant at 50°C and in thinner samples but decreased as meat temperature and sample thickness increased. WL showed no significant difference in response to prior freezing, applying a surface constraint during heating or varying meat salt content from 0.8 to 2.0%. The results were interpreted from literature knowledge on protein denaturation, contraction and, transport phenomena. Reliably predicting WL from water content variation during heating hinges on taking into account the loss of dry matter and the possible effects of meat pH, sample size or surrounding fluid. Copyright © 2014. Published by Elsevier Ltd.

  2. The mechanism of cloud loss phenomena in orange juice

    NARCIS (Netherlands)

    Krop, J.J.P.

    1974-01-01

    The importance of many factors for the cloud stability of orange juice was investigated. By the determination of methanol, cloud loss of orange juice could be ascribed directly to the action of pectin esterase. However, clarification only occurs if calcium ions are available to precipitate the low m

  3. The mechanism of cloud loss phenomena in orange juice

    NARCIS (Netherlands)

    Krop, J.J.P.

    1974-01-01

    The importance of many factors for the cloud stability of orange juice was investigated. By the determination of methanol, cloud loss of orange juice could be ascribed directly to the action of pectin esterase. However, clarification only occurs if calcium ions are available to precipitate the low

  4. Heat loss from Buildings

    DEFF Research Database (Denmark)

    Karlsson, Kenneth; Næraa, Rikke

    1997-01-01

    Determination of heat loss coefficients for buildings in Denmark. The coefficient are determined for 15 building groups and 3 year intervals. They are based on the BBR-registre and assumptions of U-values(W/K*m2)and computed in a simple spreed sheet model.The results are used in the REVEILLE...... project for calculations in the SESAM model....

  5. Heat loss from Buildings

    DEFF Research Database (Denmark)

    Karlsson, Kenneth; Næraa, Rikke

    1997-01-01

    Determination of heat loss coefficients for buildings in Denmark. The coefficient are determined for 15 building groups and 3 year intervals. They are based on the BBR-registre and assumptions of U-values(W/K*m2)and computed in a simple spreed sheet model.The results are used in the REVEILLE...

  6. Effects of heating method and conditions on the evaporation rate and quality attributes of black mulberry (Morus nigra) juice concentrate.

    Science.gov (United States)

    Fazaeli, Mahboubeh; Hojjatpanah, Ghazale; Emam-Djomeh, Zahra

    2013-02-01

    Black mulberry juice was concentrated by different heating methods, including conventional heating and microwave heating, at different operational pressures (7.3, 38.5 and 100 kPa). The effects of each method on evaporation rate, quality attributes of concentrated juice were investigated. The final juice concentration of 42° Brix was achieved in 140, 120, and 95 min at 100, 38.5, and 7.3 kPa respectively by using a rotary evaporator. Applying microwave energy decreased required times to 115, 95, and 60 min. The changes in color, anthocyanin content during the concentration processes were investigated. Hunter parameters (L, a, and b) were measured to estimate the intensity of color loss. All Hunter color parameters decreased with time. Results showed that the degradation of color and consequently anthocyanins, was more pronounced in rotary evaporation compared to microwave heating method.

  7. Effect of incorporating alum in cane juice clarification efficiency and sucrose losses

    Directory of Open Access Journals (Sweden)

    Benard M. Kimatu

    2015-04-01

    Full Text Available The effect of incorporating alum in the clarification stage of raw juice in sugarcane processing on the juice quality and sucrose loss was investigated. Alum was incorporated in both intermediate and hot liming clarification processes of cane juicing. One portion of the cane juice was used for With Pre-treatment Treatment (WPT while the other portion constituted No Pre-treatment (NPT juice. Alum at levels of 0 mg L-1, 50 mg L-1, 100 mg L-1 and 150 mg L-1 was incorporated in both intermediate and hot liming clarification processes in each of the two cane juice portions. Sugar concentration (sucrose, glucose and fructose, oBrix, pH, colour, settling performance (initial settling rates (ISR, final mud volume (MV∞, and turbidity and residual aluminium ion concentration were evaluated. Any significant variations (p < 0.05 in these parameters were assessed. The study found significantly lower (p < 0.05 sucrose losses in clarified juice from intermediate liming of WPT after alum treatment than in the rest of the clarified juices. Colour and turbidity in the pre-treated cane juice of intermediate liming was reduced by 36.9% and 98.1%, respectively at 150 mg L-1 alum level. An initial settling rate of 260 mL min-1 in WPT cane juice of intermediate liming at 150 mg L-1 alum level resulted in the most compact final mud volume of 10.3%. The residual aluminium concentration (0.025 to 0.048 mg L-1 in alum treated clarified juices was lower than the natural aluminium concentration (0.088 mg L-1 in untreated cane juice. This study showed the potential for the use of alum in cane juice clarification to improve on clarification efficiency and lower sucrose loss.

  8. COMPARATIVE STUDY OF HEAT-TREATED ORANGE JUICE

    Directory of Open Access Journals (Sweden)

    Gonzalo Garnacho

    2012-10-01

    Full Text Available One of the main concerns when it comes to produce foodstuff is to guarantee the consumer’s safety, preserving at the same time the original nutritive and organoleptic characteristics of the product. With the purpose of extending foodstuffs shelf life, a lot of products are thermally treated before they become commercialized. However, these thermal procedures are carried out in heating exchangers, which calls for a great deal of energy to produce the heat. Nowadays, new technologies like microwaves are being researched in order to be actual alternatives to the conventional treatments. However, the industrial application of microwave energy is still limited by the uncertainty of the energy dissipation and by the lack of information on reactions except for the thermal effects. Furthermore, the social opinion about the utilization of microwaves as a thermal treatment for foodstuff is not very favorable (Wayne and Newel, 2000; Wild, n/a. It is thought by a lot of people that the use of microwaves deteriorates the final quality of food and it consequently damages consumers’ health. This paper shows a research based on the application of microwaves to thermally treat orange juice, with the purpose of investigating the viability of the technology of microwaves on foodstuff.

  9. Optimization of ohmic heating applications for pectin methylesterase inactivation in orange juice

    National Research Council Canada - National Science Library

    Demirdöven, Aslıhan; Baysal, Taner

    Ohmic heating (OH) which is among to electro-thermal methods and helps to inactivate microorganisms and enzymes was used in this study as thermal treatment on orange juice production for pectin methylesterase (PME) inactivation...

  10. Non-newtonian flow and pressure drop of pineapple juice in a plate heat exchanger

    OpenAIRE

    CABRAL, R. A. F.; GUT, J. A. W.; V. R. N. Telis; Telis-Romero, J. [UNESP

    2010-01-01

    The study of non-Newtonian flow in plate heat exchangers (PHEs) is of great importance for the food industry. The objective of this work was to study the pressure drop of pineapple juice in a PHE with 50º chevron plates. Density and flow properties of pineapple juice were determined and correlated with temperature (17.4 < T < 85.8ºC) and soluble solids content (11.0 < Xs < 52.4 ºBrix). The Ostwald-de Waele (power law) model described well the rheological behavior. The friction factor for non-...

  11. Non-newtonian flow and pressure drop of pineapple juice in a plate heat exchanger

    Directory of Open Access Journals (Sweden)

    R. A. F. Cabral

    2010-12-01

    Full Text Available The study of non-Newtonian flow in plate heat exchangers (PHEs is of great importance for the food industry. The objective of this work was to study the pressure drop of pineapple juice in a PHE with 50º chevron plates. Density and flow properties of pineapple juice were determined and correlated with temperature (17.4 < T < 85.8ºC and soluble solids content (11.0 < Xs < 52.4 ºBrix. The Ostwald-de Waele (power law model described well the rheological behavior. The friction factor for non-isothermal flow of pineapple juice in the PHE was obtained for diagonal and parallel/side flow. Experimental results were well correlated with the generalized Reynolds number (20 < Re g < 1230 and were compared with predictions from equations from the literature. The mean absolute error for pressure drop prediction was 4% for the diagonal plate and 10% for the parallel plate.

  12. Heat loss from an open cavity

    Energy Technology Data Exchange (ETDEWEB)

    McDonald, C.G. [California State Polytechnic Univ., Pomona, CA (United States). Coll. of Engineering

    1995-12-01

    Cavity type receivers are used extensively in concentrating solar thermal energy collecting systems. The Solar Total Energy Project (STEP) in Shenandoah, Georgia is a large scale field test for the collection of solar thermal energy. The STEP experiment consists of a large field array of solar collectors used to supplement the process steam, cooling and other electrical power requirements of an adjacent knitwear manufacturing facility. The purpose of the tests, conducted for this study, was to isolate and quantify the radiative, conductive, and convective components of total heat loss, and to determine the effects of operating temperature, receiver angle, and aperture size on cavity heat loss. An analytical model for radiative heat loss was developed and compared with two other methods used to determine radiative heat loss. A proposed convective heat loss correlation, including effects of aperture size, receiver operating temperature, and receiver angle is presented. The resulting data is a source to evaluate the STEP measurements.

  13. Isolation and Identification of Alicyclobacillus with High Dipicolinic Acid and Heat Resistant Proteins from Mango Juice

    Directory of Open Access Journals (Sweden)

    Hamid Reza Akhbariyoon

    2016-10-01

    Full Text Available Background and Objectives: Microbial spoilage of juices and industries related with Alicyclobacillus are considerable international issues. This spore-forming bacterium causes changes in juices odor and taste. The isolation and identification of Alicyclobacillus contamination in juice producing and packaging industries has an essential role in the prevention and control of this type of spoilage bacterium in HACCP (Hazard analysis and critical control points manner.Materials and Methods: A thermo-acidophilic, non-pathogenic and sporeforming bacterium was isolated from mango juice. Preliminary identification of the isolates was based on morphological, biochemical and physiological properties. Identification at species level was made by PCR amplification. The influence of temperature in the range of 25-65°C in the growth of bacterium and in the range of 80-120°C in spore-resistant and heat resistant proteins was investigated and compared with other spore producing bacteria.Results and Conclusion: Phylogenetic analysis of the 16S rRNA gene sequencing indicated that the isolated strain constituted a distinct lineage in the Alicyclobacillus cluster and submitted to NCBI with access number Alicyclobacillus HRM-5 KM983424.1. The spores resisted 110°C for 3 h, and produced 28% dipicolinic acid more comparable to Bacillus licheniformis. Also they could produce 0.69 mg heat resistance protein after 1.5 h treatment in 100°C. The results showed that this strain could have biotechnological applications.Conflict of interests: The authors declare no conflict of interest.

  14. Storage stability of lycopene in tomato juice subjected to combined pressure-heat treatments.

    Science.gov (United States)

    Gupta, Rockendra; Balasubramaniam, V M; Schwartz, Steven J; Francis, David M

    2010-07-28

    A study was conducted to characterize the storage stability of lycopene in hot-break tomato juice prepared from two different cultivars and processed by various pressure-heat combinations. Samples were subjected to pressure assisted thermal processing (PATP; 600 MPa, 100 degrees C, 10 min), high pressure processing (HPP; 700 MPa, 45 degrees C, 10 min), and thermal processing (TP; 0.1 MPa, 100 degrees C, 35 min). Processed samples were stored at 4, 25, and 37 degrees C for upto 52 weeks. HPP and PATP treatments significantly improved the extractability of lycopene over TP and control. All-trans lycopene was found to be fairly stable to isomerization during processing, and the cis isomer content of the control and processed juice did not differ significantly. During storage, lycopene degradation varied as a function of the cultivar, processing method, storage temperature, and time. This study shows that combined pressure-temperature treatments could be an attractive alternative to thermal sterilization for preserving tomato juice quality.

  15. Effect of electropermeabilization by ohmic heating for inactivation of Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium, and Listeria monocytogenes in buffered peptone water and apple juice.

    Science.gov (United States)

    Park, Il-Kyu; Kang, Dong-Hyun

    2013-12-01

    The effect of electric field-induced ohmic heating for inactivation of Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium, and Listeria monocytogenes in buffered peptone water (BPW) (pH 7.2) and apple juice (pH 3.5; 11.8 °Brix) was investigated in this study. BPW and apple juice were treated at different temperatures (55°C, 58°C, and 60°C) and for different times (0, 10, 20, 25, and 30 s) by ohmic heating compared with conventional heating. The electric field strength was fixed at 30 V/cm and 60 V/cm for BPW and apple juice, respectively. Bacterial reduction resulting from ohmic heating was significantly different (Pheating at 58°C and 60°C in BPW and at 55°C, 58°C, and 60°C in apple juice for intervals of 0, 10, 20, 25, and 30 s. These results show that electric field-induced ohmic heating led to additional bacterial inactivation at sublethal temperatures. Transmission electron microscopy (TEM) observations and the propidium iodide (PI) uptake test were conducted after treatment at 60°C for 0, 10, 20, 25 and 30 s in BPW to observe the effects on cell permeability due to electroporation-caused cell damage. PI values when ohmic and conventional heating were compared were significantly different (Pheating can more effectively reduce bacterial populations at reduced temperatures and shorter time intervals, especially in acidic fruit juices such as apple juice. Therefore, loss of quality can be minimized in a pasteurization process incorporating ohmic heating.

  16. Combined heat transfer and kinetic models to predict cooking loss during heat treatment of beef meat.

    Science.gov (United States)

    Kondjoyan, Alain; Oillic, Samuel; Portanguen, Stéphane; Gros, Jean-Bernard

    2013-10-01

    A heat transfer model was used to simulate the temperature in 3 dimensions inside the meat. This model was combined with a first-order kinetic models to predict cooking losses. Identification of the parameters of the kinetic models and first validations were performed in a water bath. Afterwards, the performance of the combined model was determined in a fan-assisted oven under different air/steam conditions. Accurate knowledge of the heat transfer coefficient values and consideration of the retraction of the meat pieces are needed for the prediction of meat temperature. This is important since the temperature at the center of the product is often used to determine the cooking time. The combined model was also able to predict cooking losses from meat pieces of different sizes and subjected to different air/steam conditions. It was found that under the studied conditions, most of the water loss comes from the juice expelled by protein denaturation and contraction and not from evaporation.

  17. Human local and total heat losses in different temperature.

    Science.gov (United States)

    Wang, Lijuan; Yin, Hui; Di, Yuhui; Liu, Yanfeng; Liu, Jiaping

    2016-04-01

    This study investigates the effects of operative temperature on the local and total heat losses, and the relationship between the heat loss and thermal sensation. 10 local parts of head, neck, chest, abdomen, upper arm, forearm, hand, thigh, leg and foot are selected. In all these parts, convection, radiation, evaporation, respiration, conduction and diffusion heat losses are analyzed when operative temperature is 23, 28, 33 and 37 °C. The local heat losses show that the radiation and convection heat losses are mainly affected by the area of local body, and the heat loss of the thigh is the most in the ten parts. The evaporation heat loss is mainly affected by the distribution of sweat gland, and the heat loss of the chest is the most. The total heat loss of the local body shows that in low temperature, the thigh, leg and chest have much heat loss, while in high temperature, the chest, abdomen, thigh and head have great heat loss, which are useful for clothing design. The heat losses of the whole body show that as the operative temperature increases, the radiation and convection heat losses decrease, the heat losses of conduction, respiration, and diffusion are almost constant, and the evaporation heat loss increases. By comparison, the heat loss ratios of the radiation, convection and sweat evaporation, are in agreement with the previous researches. At last, the formula about the heat loss ratio of convection and radiation is derived. It's useful for thermal comfort evaluation and HVAC (heating, ventilation and air conditioning) design. Copyright © 2016 Elsevier Inc. All rights reserved.

  18. Heat losses in power boilers caused by thermal bridges

    Directory of Open Access Journals (Sweden)

    Kocot Monika

    2017-01-01

    Full Text Available In this article the analysis of heat losses caused by thermal bridges that occur in the steam boiler OP-140 is presented. Identification of these bridges were conducted with use of thermographic camera. Heat losses were evaluated based on methodology of VDI 4610 standard, but instead of its simplified equations, criterial equations based on Nusselt number were used. Obtained values of annual heat losses and heat flux density corresponding to the fully insulated boiler surfaces were compared to heat losses generated by thermal bridges located in the same areas. The emphasis is put on the role of industrial insulation in heat losses reduction.

  19. Application of low frequency pulsed ohmic heating for inactivation of foodborne pathogens and MS-2 phage in buffered peptone water and tomato juice.

    Science.gov (United States)

    Kim, Sang-Soon; Choi, Won; Kang, Dong-Hyun

    2017-05-01

    The purpose of this study was to inactivate foodborne pathogens effectively by ohmic heating in buffered peptone water and tomato juice without causing electrode corrosion and quality degradation. Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes were used as representative foodborne pathogens and MS-2 phage was used as a norovirus surrogate. Buffered peptone water and tomato juice inoculated with pathogens were treated with pulsed ohmic heating at different frequencies (0.06-1 kHz). Propidium iodide uptake values of bacterial pathogens were significantly (p heating is applicable to inactivate foodborne pathogens effectively without causing electrode corrosion and quality degradation in tomato juice.

  20. Analysis of the internal heat losses in a thermoelectric generator

    DEFF Research Database (Denmark)

    Bjørk, Rasmus; Christensen, Dennis Valbjørn; Eriksen, Dan

    2014-01-01

    to decrease for increased heat loss. The leg dimensions are varied for all heat losses cases and it is shown that the ideal way to construct a TEG module with minimal heat losses and maximum efficiency is to either use a good insulating material between the legs or evacuate the module completely, and use......A 3D thermoelectric numerical model is used to investigate different internal heat loss mechanisms for a thermoelectric generator with bismuth telluride p- and n-legs. The model considers all thermoelectric effects, temperature dependent material parameters and simultaneous convective, conductive...... and radiative heat losses, including surface to surface radiation. For radiative heat losses it is shown that for the temperatures considered here, surface to ambient radiation is a good approximation of the heat loss. For conductive heat transfer the module efficiency is shown to be comparable to the case...

  1. Parabolic Trough Receiver Heat Loss Testing (Poster)

    Energy Technology Data Exchange (ETDEWEB)

    Price, H.; Netter, J.; Bingham, C.; Kutscher, C.; Burkholder, F.; Brandemuehl, M.

    2007-03-01

    Parabolic trough receivers, or heat collection elements (HCEs), absorb sunlight focused by the mirrors and transfer that thermal energy to a fluid flowing within them. Thje absorbing tube of these receivers typically operates around 400 C (752 F). HCE manufacturers prevent thermal loss from the absorbing tube to the environment by using sputtered selective Cermet coatings on the absorber and by surrounding the absorber with a glass-enclosed evacuated annulus. This work quantifies the heat loss of the Solel UVAC2 and Schott PTR70 HCEs. At 400 C, the HCEs perform similarly, losing about 400 W/m of HCE length. To put this in perspective, the incident beam radiation on a 5 m mirror aperture is about 4500 W/m, with about 75% of that energy ({approx} 3400 W/m) reaching the absorber surface. Of the 3400 W/m on the absorber, about 3000 W/m is absorbed into the working fluid while 400 W/m is lost to the environment.

  2. Heat losses through pipe connections in hot water stores

    DEFF Research Database (Denmark)

    Andersen, Elsa; Fan, Jianhua; Furbo, Simon

    2007-01-01

    loss from an ideally insulated pipe connected to the top of a hot water tank is mainly due to a natural convection flow in the pipe, that the heat loss coefficient of pipes connected to the top of a hot water tank is high, and that a heat trap can reduce the heat loss coefficient significantly. Further......The heat loss from pipe connections at the top of hot water storage tanks with and without a heat trap is investigated theoretically and compared to similar experimental investigations. Computational Fluid Dynamics (CFD) is used for the theoretical analysis. The investigations show that the heat...

  3. Heat losses through pipe connections in hot water stores

    DEFF Research Database (Denmark)

    Andersen, Elsa; Fan, Jianhua; Furbo, Simon

    2007-01-01

    loss from an ideally insulated pipe connected to the top of a hot water tank is mainly due to a natural convection flow in the pipe, that the heat loss coefficient of pipes connected to the top of a hot water tank is high, and that a heat trap can reduce the heat loss coefficient significantly. Further......The heat loss from pipe connections at the top of hot water storage tanks with and without a heat trap is investigated theoretically and compared to similar experimental investigations. Computational Fluid Dynamics (CFD) is used for the theoretical analysis. The investigations show that the heat...

  4. Solar heat gain factors and heat loss coefficients for passive heating concepts

    Energy Technology Data Exchange (ETDEWEB)

    Bhandari, M.S.; Bansal, N.K. (Indian Institute of Technology, Hauz Khas (India))

    1994-08-01

    The concept of solar heat gain factor has been introduced for calculating the net energy gain of passive heating elements and other components of a building as a result of incident solar radiation. For passive heating concepts (namely, the direct gain, mass wall, water wall, Trombe wall, and solarium), exact analytical expressions have been obtained for the solar heat gain factors and the corresponding overall heat loss coefficients. These will allow a building designer to calculate immediately the overall heat gain/loss in a building. Numerical calculations have been done for typical values of solar radiation and ambient temperature of typical climatic conditions in India. The method has been compared with the other methods reported in the literature so far. A good comparison is found between the earlier methods and the method of using solar gain factors and the corresponding heat transfer values.

  5. Heat treatment and gamma radiation effects on the physical-chemical, microbiological and sensory stability of pure sugarcane juice or added with fruit juices, stored under refrigeration;Efeitos do processamento termico e da radiacao gama na estabilidade fisico-quimica, microbiologica e sensorial de caldo de cana puro e adicionado de suco de frutas, armazenado sob refrigeracao

    Energy Technology Data Exchange (ETDEWEB)

    Oliveira, Aline Cristine Garcia de

    2007-07-01

    Sugarcane juice is a taste drink, energetic, no alcoholic that conserves all the nutrients in cane sugar. It was very appreciated by the Brazilian population and its production has been shown to be a highly lucrative business. This research had the following objectives: evaluate the acceptance of the consuming market and the stability of pure sugarcane juice or added with natural fruit juices, submitted of heat treatment (70 deg C/ 25 min) and/ or gamma radiation (2,5 kGy) and stored in high density polyethylene bottles, under refrigeration (5 +- 1 deg C). Sugarcane juice market test was evaluated through the application of 350 questionnaires on six Sao Paulo cities. Sugarcane juice stability was evaluated through microbiological (psychotropic count, lactic bacteria and yeasts and molds count), physical-chemical (pH, color, titratable acidity, soluble solids, ratio and polyphenoloxidase activity) and sensory (hedonic test) parameters. Centesimal composition was determined analyzing: humidity, caloric value, total carbohydrates, total and reducing sugars, lipids, proteins, ascorbic acid, ash and minerals. Sugarcane juice shelf life period was determinate ever 7 days over a period of 42 days stored under refrigeration. The data were submitted to the variance analysis and compared by Tukey's test (p<0,05). Among the 350 interviewed people, more of the half one is interested about its habitual food safe and care about street foods. Sandwiches had been cited foods as routinely consumed, followed for the sugarcane juice and 'pastel'. Among the interviewed ones, 80% had mentioned to appreciate sugarcane juice. It had not correlation between age and school age and the preference for the consumption form was with lemon juice addition. About 55% of the interviewed ones had mentioned that would more frequently consume sugarcane juice processed and packed. Sugarcane juice processing did not modify the flavor and taste of the drink. It was concluded from the

  6. Investigation of optimum ohmic heating conditions for inactivation of Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium, and Listeria monocytogenes in apple juice.

    Science.gov (United States)

    Park, Il-Kyu; Ha, Jae-Won; Kang, Dong-Hyun

    2017-05-19

    Control of foodborne pathogens is an important issue for the fruit juice industry and ohmic heating treatment has been considered as one of the promising antimicrobial interventions. However, to date, evaluation of the relationship between inactivation of foodborne pathogens and system performance efficiency based on differing soluble solids content of apple juice during ohmic heating treatment has not been well studied. This study aims to investigate effective voltage gradients of an ohmic heating system and corresponding sugar concentrations (°Brix) of apple juice for inactivating major foodborne pathogens (E. coli O157:H7, S. Typhimurium, and L. monocytogenes) while maintaining higher system performance efficiency. Voltage gradients of 30, 40, 50, and 60 V/cm were applied to 72, 48, 36, 24, and 18 °Brix apple juices. At all voltage levels, the lowest heating rate was observed in 72 °Brix apple juice and a similar pattern of temperature increase was shown in18-48 °Brix juice samples. System performance coefficients (SPC) under two treatment conditions (30 V/cm in 36 °Brix or 60 V/cm in 48 °Brix juice) were relatively greater than for other combinations. Meanwhile, 5-log reductions of the three foodborne pathogens were achieved after treatment for 60 s in 36 °Brix at 30 V/cm, but this same reduction was observed in 48 °Brix juice at 60 V/cm within 20 s without affecting product quality. With respect to both bactericidal efficiency and SPC values, 60 V/cm in 48 °Brix was the most effective ohmic heating treatment combination for decontaminating apple juice concentrates.

  7. Evaluation of Nutritional and Physical Properties of Watermelon Juice during the Thermal Processing by Using Alumina Nano-fluid in a Shell and Tube Heat Exchanger

    Directory of Open Access Journals (Sweden)

    Farinaz Saremnejad Namini

    2015-09-01

    Full Text Available Background and Objectives: Thermal processing is an effective method in preventing microbial spoilage but high heat transfer in a long time process that leads to quality loss and increased energy consumption. Also it is important to consider sensitive nature of food products during the thermal processing. Due to the nano-fluids' unique thermo–physical properties compared with the conventional fluids (steam and hot water, their use in various industries to enhance the efficiency of equipment and energy optimization has increased. Materials and Methods: The effects of alumina–water nano-fluids (0, 2, and 4% concentrations on some nutritional properties (lycopene and vitamin C content, and some physical properties (color, pH and TSS of watermelon juice treated by high temperature–short time (75, 80, and 85°C for 15, 30, and 45 seconds in a shell and tube heat exchanger were evaluated. Results: In compared with water, process time reduced by 24.88% and 51.63% for 2% and 4% nano-fluids, respectively. It had a significant effect on improving the properties of watermelon juice (P<0.05. Under the treatment conditions (75°C and 15s, with 0, 2, and 4% nano-fluids, 81.15, 84.81, and 91.28% of lycopene and 61.11, 63.70 and 67.04% of vitamin C were maintained, respectively. &DeltaE* values for the fruit juices processed with 0, 2 and 4% nano-fluids were 3.26, 2.21 and 1.14, respectively. Also pH and TSS changed in the range of 5.58–5.82 and 9.00–9.40%, respectively. Conclusions: The results showed that qualitative and nutritional properties of watermelon juices processed with nano-fluids in terms of lycopene and vitamin C retention, and color were, respectively, 9.89, 6.18 and 50.38% better than the samples processed with water.

  8. Stability of enterocin AS-48 in fruit and vegetable juices.

    Science.gov (United States)

    Grande, Maria J; Lucas, Rosario; Valdivia, Eva; Abriouel, Hikmate; Maqueda, Mercedes; Omar, Nabil Ben; Martínez-Cañamero, Magdalena; Gálvezi, Antonio

    2005-10-01

    Enterocin AS-48 is a candidate bacteriocin for food biopreservation. Before addressing application of AS-48 to vegetable-based foods, the interaction between AS-48 and vegetable food components and the stability of AS-48 were studied. Enterocin AS-48 had variable interactions with fruit and vegetable juices, with complete, partial, or negligible loss of activity. For some juices, loss of activity was ameliorated by increasing the bacteriocin concentration, diluting the juice, or applying a heat pretreatment. In juices obtained from cabbage, cauliflower, lettuce, green beans, celery, and avocado, AS-48 was very stable for the first 24 to 48 h of storage under refrigeration, and decay of activity was markedly influenced by storage temperature. In fresh-made fruit juices (orange, apple, grapefruit, pear, pineapple, and kiwi) and juice mixtures, AS-48 was very stable for at least 15 days at 4 degrees C, and bacteriocin activity was still detectable after 30 days of storage. Gradual and variable loss of activity occurred in juices stored at 15 and 28 degrees C; inactivation was faster at higher temperatures. In commercial fruit juices (orange, apple, peach, and pineapple) stored at 4 degrees C, the bacteriocin was completely stable for up to 120 days, and over 60% of initial activity was still present in juices stored at 15 degrees C for the same period. Commercial fruit juices stored at 28 degrees C for 120 days retained between 31.5% (apple) and 67.71% (peach) of their initial bacteriocin activity. Solutions of AS-48 in sterile distilled water were stable (120 days at 4 to 28 degrees C). Limited loss of activity was observed after mixing AS-48 with some food-grade dyes and thickening agents. Enterocin AS-48 added to lettuce juice incubated at 15 degrees C reduced viable counts of Listeria monocytogenes CECT 4032 and Bacillus cereus LWL1 to below detection limits and markedly reduced viable counts of Staphylococcus aureus CECT 976.

  9. On Thermal Explosion of Sensitized Reaction with Variable Heat Loss

    Directory of Open Access Journals (Sweden)

    K. S. Adegbie

    2007-01-01

    Full Text Available This study discusses the influence of heat loss on the critical ignition temperature and Frank-Kamenetskii parameter of a non-linear ordinary differential equation arising in thermal sensitized reaction. The reaction obeys the Arrhenius expression with temperature dependent pre-exponential factor, taking heat exchange between the reacting material and its surrounding into account. The consequences of heat loss are explored within the framework of one dimensional, steady state model. The numerical estimations based on shooting method techniques show the effect of heat loss parameter on the critical values of ignition temperature and Frank-Kamenetskii parameter.

  10. Influence of dimethyl dicarbonate on the resistance of Escherichia coli to a combined UV-Heat treatment in apple juice

    Science.gov (United States)

    Gouma, Maria; Gayán, Elisa; Raso, Javier; Condón, Santiago; Álvarez, Ignacio

    2015-01-01

    Commercial apple juice inoculated with Escherichia coli was treated with UV-C, heat (55°C) and dimethyl dicarbonate – DMDC (25, 50, and 75 mg/L)-, applied separately and in combination, in order to investigate the possibility of synergistic lethal effects. The inactivation levels resulting from each treatment applied individually for a maximum treatment time of 3.58 min were limited, reaching 1.2, 2.9, and 0.06 log10 reductions for UV, heat, and DMDC (75 mg/L), respectively. However, all the investigated combinations resulted in a synergistic lethal effect, reducing the total treatment time and UV dose, with the synergistic lethal effect being higher when larger concentrations of DMDC were added to the apple juice. The addition of 75 mg/L of DMDC prior to the combined UV-C light treatment at 55°C resulted in 5 log10 reductions after only 1.8 min, reducing the treatment time and UV dose of the combined UV-Heat treatment by 44%. PMID:26042117

  11. Effects of heat, pH, antioxidant, agitation and light on betacyanin stability using red-fleshed dragon fruit (Hylocereus polyrhizus) juice and concentrate as models.

    Science.gov (United States)

    Wong, Yen-Ming; Siow, Lee-Fong

    2015-05-01

    Red-fleshed dragon fruit (Hylocereus polyrhizus) is rich in antioxidants. The aim of this study was to determine the effects of heat pasteurization, pH adjustment, ascorbic acid addition as well as storage under agitation and light or dark condition on betacyanin content in red-fleshed dragon fruit (Hylocereus polyrhizus) juice and concentrate. The concentrate was produced by concentrating clarified red-fleshed dragon fruit juice in a rotary evaporator at 40 °C. UV-Visible spectrophotometer was used for analyzing betacyanin content. Addition of 0.25 % ascorbic acid, pH 4.0, and pasteurization at 65 °C for 30 min were selected as the best processing conditions to retain betacyanin content in red-fleshed dragon fruit juice. Storage at the agitation speed of 220 rpm showed that the concentrated samples had higher betacyanin stability compared to juice, while both juice and concentrate had almost similar betacyanin stability when tested for storage in the presence of light. In summary, ascorbic acid stabilized betacyanin in both juice and concentrate at agitated or non-agitated conditions. In contrast, light degraded betacyanin in both juice and concentrate models.

  12. 24 CFR 3280.506 - Heat loss/heat gain.

    Science.gov (United States)

    2010-04-01

    ... URBAN DEVELOPMENT MANUFACTURED HOME CONSTRUCTION AND SAFETY STANDARDS Thermal Protection § 3280.506 Heat... assure uniform heat transmission in manufactured homes, cavities in exterior walls, floors, and ceilings shall be provided with thermal insulation. (c) Manufactured homes designed for Uo Value Zone 3 shall...

  13. Heat loss investigation from spherical cavity receiver of solar concentrator

    Energy Technology Data Exchange (ETDEWEB)

    Shewale, V. C. [Dept. of Mechanical Engineering, NDMVPS KBT College of Engineering, Nashik (India); Dongarwar, P. R. [Dept. of Mechanical Engineering, College of Military Engineering, Pune (India); Gawande, R. P. [Dept. of Mechanical Engineering, B.D.C.O.E. Wardha, Nagpur University, NagpurI (India)

    2016-11-15

    The heat losses are mainly affects on the performance of cavity receiver of solar concentrator. In this paper, the experimental and numerical study is carried out for different heat losses from spherical cavity receiver of 0.385 m cavity diameter and 0.154 m opening diameter. The total and convection losses are studied experimentally to no wind and wind conditions for the temperature range of 150 °C to 300 °C at 0°, 30°, 45°, 60° and 90° inclination angle of cavity receiver. The experimental set up mainly consists of copper tube material cavity receiver wrapped with nichrome heating coil to heat the cavity and insulated with glasswool insulation. The numerical analysis was carried out with Fluent Computational fluid dynamics (CFD) software, to study connective heat losses for no wind condition only. The numerical results are compared with experimental results and found good agreement with maximum deviation of 12 %. The effect of inclination angle of cavity receiver on total losses and convection losses shows that as the inclination angle increases from 0o to 90o, both losses decreased due to decreased in convective zone into the cavity receiver. The effect of operating temperature of cavity shows that as the temperature of cavity receiver increases, the total and convective losses goes on increasing. The effect of external wind at 2 m/s and 4 m/s in two directions (side-on wind and head-on wind) is also studied experimentally for total and convective heat losses. The result shows that the heat losses are higher for head-on wind condition compared to side-on wind and no wind condition at all inclination angle of cavity receiver. The present results are also compared to the convective losses obtained from the correlations of Stine and Mcdonald and M. Prakash. The convective loss from these correlations shows nearest prediction to both experimental and numerical results.

  14. Inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in orange and tomato juice using ohmic heating.

    Science.gov (United States)

    Sagong, Hun-Gu; Park, Sang-Hyun; Choi, Young-Jin; Ryu, Sangryeol; Kang, Dong-Hyun

    2011-06-01

    The effects of ohmic heating on reduction of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in orange and tomato juice were investigated. Orange and tomato juice inoculated with E. coli O157:H7, Salmonella Typhimurium, and L. monocytogenes were subjected to ohmic heating with selected parameters including electric field strength from 10 to 20 V/cm and treatment times from 0 to 540 s. The number of pathogens was reduced by increasing the electric field strength from 10 to 20 V/cm as well as increasing treatment time. The population of E. coli O157:H7 was reduced more than 5 log after 120, 210, and 540 s of treatment in orange juice with 20, 15, and 10 V/cm electric field strengths, respectively. In tomato juice, levels of E. coli O157:H7 were reduced more than 5 log after 90, 180, and 480 s with the same electric field strengths. Similar phenomena were observed for Salmonella Typhimurium and L. monocytogenes, but E. coli O157:H7 was the most resistant to ohmic heating treatment. These results show that ohmic heating is potentially useful for inactivation of E. coli O157:H7, Salmonella Typhimurium, and L. monocytogenes and that the effect of inactivation depends on applied electric field strength, treatment time, pathogen species, and type of juice.

  15. Membrane damage and viability loss of thermally treated and high hydrostatic pressurized E. coli 0157:H7 and Salmonella spp. in apple juice

    Science.gov (United States)

    Differences in membrane damage including leakage of intracellular UV-materials and loss of viability of Salmonella spp. and Escherichia coli O157:H7 bacteria in apple juice following thermal death time disk (TDT) and high hydrostatic pressure treatments were investigated. Salmonella and E. coli O157...

  16. Trough Receiver Heat Loss Testing (Presentation)

    Energy Technology Data Exchange (ETDEWEB)

    Lewandowski, A.; Feik, C.; Hansen, R.; Phillips, S.; Bingham, C.; Netter, J.; Forristal, R.; Burkholder, F.; Meglan, B.; Wolfrum, E.

    2006-02-01

    This presentation describes the design, fabrication, and qualification of an experimental capability for thermal loss testing of full-size trough receiver elements; and the testing on a variety of receivers.

  17. Indoor temperatures for calculating room heat loss and heating capacity of radiant heating systems combined with mechanical ventilation systems

    DEFF Research Database (Denmark)

    Wu, Xiaozhou; Olesen, Bjarne W.; Fang, Lei;

    2016-01-01

    system were determined according to the principle of heat transfer. A model to predict indoor temperatures in the room was proposed, and it was determined that the predicted indoor temperatures agreed well with the measured data. Qualitative analyses of the effects of heated surface temperature and air...... change rates on the indoor temperatures were performed using the proposed model. When heated surface temperatures and air change rates were from 21.0 to 29.0 degrees C and from 0.5 to 4.0 h-1, the indoor temperatures for calculating the transmission heat loss and ventilation heat loss were between 20.......8% for calculating the transmission heat loss and ventilation heat loss, respectively, and between 16.0% and 17.4% for calculating the heating capacity of the hybrid system. Due to large relative calculation errors, it is necessary to consider the effect of heated surface and cool supply air on indoor temperatures...

  18. Effects of forced convection of heated air on insensible water loss and heat loss in preterm infants in incubators.

    Science.gov (United States)

    Okken, A; Blijham, C; Franz, W; Bohn, E

    1982-07-01

    To assess the effect of forced convection of heated air exchange in preterm infants in conventional incubators, we measured insensible water loss and total heat loss in preterm infants in a conventional forced convection incubator (air velocity 15 to 25 cm/second) and in a specially constructed still-air incubator (air velocity 0 to 2 cm/second) at equal operative temperature and humidity. Under the forced conditions, insensible water loss in the preterm infants increased by a mean 52% from 1.04 +/- 0.24 (mean +/- SD) to 1.58 +/- 0.51 ml/kg/hour (P less than 0.001). The ensuing increase in evaporative heat loss was partly reflected in the small but significant increase in total heat loss from 1.65 +/- 0.47 to 1.80 +/- 0.44 kcal/kg/hour (P less than 0.02). In the forced convection incubator, the increased evaporative heat loss in preterm infants was apparently partly compensated by a decreased nonevaporative heat loss. If reduction of insensible water loss is required, preterm infants should not be subjected to forced convection in incubators.

  19. Estimation of human heat loss in five Mediterranean regions.

    Science.gov (United States)

    Bilgili, M; Simsek, E; Sahin, B; Yasar, A; Ozbek, A

    2015-10-01

    This study investigates the effects of seasonal weather differences on the human body's heat losses in the Mediterranean region of Turkey. The provinces of Adana, Antakya, Osmaniye, Mersin and Antalya were chosen for the research, and monthly atmospheric temperatures, relative humidity, wind speed and atmospheric pressure data from 2007 were used. In all these provinces, radiative, convective and evaporative heat losses from the human body based on skin surface and respiration were analyzed from meteorological data by using the heat balance equation. According to the results, the rate of radiative, convective and evaporative heat losses from the human body varies considerably from season to season. In all the provinces, 90% of heat loss was caused by heat transfer from the skin, with the remaining 10% taking place through respiration. Furthermore, radiative and convective heat loss through the skin reached the highest values in the winter months at approximately between 110 and 140W/m(2), with the lowest values coming in the summer months at roughly 30-50W/m(2).

  20. Gallic acid as a protective antioxidant against anthocyanin degradation and color loss in vitamin-C fortified cranberry juice.

    Science.gov (United States)

    Roidoung, Sunisa; Dolan, Kirk D; Siddiq, Muhammad

    2016-11-01

    The objective of this study was to evaluate different antioxidants for anthocyanin (ACY) retention in vitamin C fortified cranberry juice and assess its quality. Cranberry juice was fortified with 40-80mg/100mL vitamin C and added hesperidin, catechin, and gallic acid at different concentrations. Juice was pasteurized at 85°C for 1min and stored at 23°C for 16days. ACYs, vitamin C, color intensity, and browning index (BI) were evaluated at 2-day intervals. Gallic acid was found to be the most effective antioxidant against ACYs degradation and significantly (pgallic acid-added juice was significantly lower (0.80 vs 1.00) than the control juice. The outcome of this research provided a potential solution of using gallic acid to preserve a health-beneficial component (ACYs), and endogenous red color in cranberry juice.

  1. Effect of heat loss in a geothermal reservoir

    NARCIS (Netherlands)

    Ganguly, Sayantan; Tan, Lippong; Date, Abhijit; Mohan Kumar, Mandalagiri Subbarayappa

    This paper reports a three-dimensional (3D) numerical study to determine the effect of heat loss on the transient heat transport and temperature distribution in a geothermal reservoir. The operation of a geothermal power plant, which is essentially an injection-production process, involves

  2. Continuous ohmic heating of commercially processed apple juice using five sequential electric fields results in rapid inactivation of Alicyclobacillus acidoterrestris spores.

    Science.gov (United States)

    Kim, N H; Ryang, J H; Lee, B S; Kim, C T; Rhee, M S

    2017-04-04

    Spores of Alicyclobacillus acidoterrestris, a spoilage bacterium, cause problems for the apple juice industry because they are resistant to thermal treatment. Here, we examined the sporicidal effect of an ohmic heating (OH) system with five sequential electric fields and compared it with that of conventional heating. Apple juice product (50kg) inoculated with A. acidoterrestris spores were subjected to OH (electric field strength=26.7V/cm; frequency=25kHz) at 85-100°C for 30-90s. The effect of conventional heating was also examined under these conditions. OH treatment at 100°C for 30s resulted in total inactivation of the inoculum, with no recovery of viable cells (initial population=4.8-4.9logCFU/ml), whereas 3.6-4.9logCFU/ml of the spores survived conventional heating. OH did not alter the quality (°Brix, color, and pH) of commercial apple juice (p>0.05). These results suggest that the OH system is superior to conventional heating for rapid sterilization (30s) of apple juice to assure microbiological quality in the absence of chemical additives. Copyright © 2017. Published by Elsevier B.V.

  3. Evaluation of non-thermal effects of electricity on anthocyanin degradation during ohmic heating of jaboticaba (Myrciaria cauliflora) juice.

    Science.gov (United States)

    Mercali, Giovana Domeneghini; Gurak, Poliana Deyse; Schmitz, Frederico; Marczak, Ligia Damasceno Ferreira

    2015-03-15

    This study investigated the non-thermal effects of electricity on anthocyanin degradation during ohmic heating of jaboticaba juice. For this, temperature profiles during conventional and ohmic heating processes were matched, and the degradation kinetics of anthocyanins were compared at temperatures ranging from 70 to 90°C. The monomeric anthocyanin content was quantified by UV-Visible spectroscopy using the pH-differential method. Anthocyanin degradation was fitted to a first-order model. The rate constants ranged from 1.7 to 7.5 × 10(-3)min(-1) and from 1.8 to 7.6 × 10(-3)min(-1) for ohmic and conventional heating, respectively. The analysis of variance (α=0.05) showed no significant differences between rate constants of the ohmic and conventional heating at the same temperatures. All kinetic and thermodynamic parameters evaluated showed similar values for both technologies. These results indicate that the presence of the oscillating electric field did not affect the degradation rates of anthocyanins during ohmic heating. Copyright © 2014 Elsevier Ltd. All rights reserved.

  4. Effects of PEF and heat pasteurization on PME activity in orange juice with regard to a new inactivation kinetic model.

    Science.gov (United States)

    Agcam, E; Akyıldız, A; Evrendilek, G Akdemir

    2014-12-15

    The inactivation kinetics of pectin methyl esterase (PME) during the shelf life (4°C-180 days) of freshly squeezed orange juice samples processed by both pulsed electric fields (PEF) and heat pasteurization (HP) was evaluated in the study. The PME inactivation level after the PEF (25.26 kV/cm-1206.2 μs) and HP (90°C-20s) treatments were 93.8% and 95.2%, respectively. The PME activity of PEF-processed samples decreased or did not change, while that of HP samples increased during storage (pPME inactivation as a function of the PEF treatment conditions, and this enabled the estimation of the reaction rate constant (587.8-2375.4s(-1)), and the time required for a 90% reduction (De, 3917.7-969.5s). Quantification of the increase in PEF energy to ensure a ten-fold reduction in De (ze, 63.7 J), activation electric fields (-921.2 kV cm(-1)mol(-1)), and electrical activation energy (12.9 kJ mol(-1)) was also carried out. Consequently, PEF processing was very effective for the inactivation of PME and for providing stability of orange juice during storage.

  5. Quantitative thermography and methods for in-situ determination of heat losses from district heating networks

    Energy Technology Data Exchange (ETDEWEB)

    Boehm, B. [ed.

    1996-11-01

    The course and seminar summarizing application of infrared thermography in district heating systems control gathered Danish specialists with 5 contributions on the subject. Maintenance of the heat distribution pipelines and thermographic inspection of the systems are essential in order to avoid heat losses. (EG)

  6. 24 CFR 3280.508 - Heat loss, heat gain and cooling load calculations.

    Science.gov (United States)

    2010-04-01

    ... Thermal Protection § 3280.508 Heat loss, heat gain and cooling load calculations. (a) Information, values... Floor Systems 23.15Pipes 23.17Tanks, Vessels, and Equipment 23.18Refrigerated Rooms and Buildings 24... heat-flow paths (“thermal shorts”) shall be explicitly accounted for in the calculation of...

  7. Weight loss in individuals with metabolic syndrome given DASH diet counseling when provided a low sodium vegetable juice: a randomized controlled trial

    Directory of Open Access Journals (Sweden)

    Chen Hsin

    2010-02-01

    Full Text Available Abstract Background Metabolic syndrome, a constellation of metabolic risk factors for type 2 diabetes and cardiovascular disease, is one of the fastest growing disease entities in the world. Weight loss is thought to be a key to improving all aspects of metabolic syndrome. Research studies have suggested benefits from diets rich in vegetables and fruits in helping individuals reach and achieve healthy weights. Objective To evaluate the effects of a ready to serve vegetable juice as part of a calorie-appropriate Dietary Approaches to Stop Hypertension (DASH diet in an ethnically diverse population of people with Metabolic Syndrome on weight loss and their ability to meet vegetable intake recommendations, and on their clinical characteristics of metabolic syndrome (waist circumference, triglycerides, HDL, fasting blood glucose and blood pressure. A secondary goal was to examine the impact of the vegetable juice on associated parameters, including leptin, vascular adhesion markers, and markers of the oxidative defense system and of oxidative stress. Methods A prospective 12 week, 3 group (0, 8, or 16 fluid ounces of low sodium vegetable juice parallel arm randomized controlled trial. Participants were requested to limit their calorie intake to 1600 kcals for women and 1800 kcals for men and were educated on the DASH diet. A total of 81 (22 men & 59 women participants with Metabolic Syndrome were enrolled into the study. Dietary nutrient and vegetable intake, weight, height, leptin, metabolic syndrome clinical characteristics and related markers of endothelial and cardiovascular health were measured at baseline, 6-, and 12-weeks. Results There were significant group by time interactions when aggregating both groups consuming vegetable juice (8 or 16 fluid ounces daily. Those consuming juice lost more weight, consumed more Vitamin C, potassium, and dietary vegetables than individuals who were in the group that only received diet counseling (p

  8. Storage test on apple juice after ultrasound treatment

    Directory of Open Access Journals (Sweden)

    Filomena Montemurro

    2014-03-01

    Full Text Available Apple juice, for its sensory and nutritional qualities, is consumed by people of all ages. Apples are an excellent source of several phenolic compounds and the presence of polyphenols is recognized for their health promoting antioxidant properties. Thermal pasteurization of fruit juices is the conventional method used for their preservation. Therefore, this constitutes the most extensively available methods for the inactivation of microorganisms in fruit juices but it causes side effects on their flavour and nutritional quality. Consumers tend to prefer recently extracted juices with fresh taste and minimal flavor or vitamin losses. To meet consumers’ demand, among the novel technologies that involve non-thermal processes, power ultrasound have been investigated as an alternative to conventional heat treatments. Objective of this study was to evaluate the effectiveness of the use of ultrasound in an attempt to maintain the organoleptic characteristics typical of a natural apple juice. In particular, it was evaluated the action on the microflora residing and shelf life of the product through microbiological and sensory analyses. Juice treated with ultrasound highlighted a reduction of aerobic mesophilic counts and psychrophilic bacteria respectively about 3 and 5 log CFU/mL and an enhanced yeast growth. The general opinion expressed by the panelist was in favour of the sonicated juice. This preliminary study showed that non-thermal methods such as power ultrasound technology may give new opportunities to develop fresh-like apple juice.

  9. Storage Test on Apple Juice After Ultrasound Treatment

    Science.gov (United States)

    Fasolato, Luca; Balzan, Stefania; De Nardi, Roberta; Marchesini, Giorgio; Cardazzo, Barbara; Novelli, Enrico

    2014-01-01

    Apple juice, for its sensory and nutritional qualities, is consumed by people of all ages. Apples are an excellent source of several phenolic compounds and the presence of polyphenols is recognized for their health promoting antioxidant properties. Thermal pasteurization of fruit juices is the conventional method used for their preservation. Therefore, this constitutes the most extensively available methods for the inactivation of microorganisms in fruit juices but it causes side effects on their flavour and nutritional quality. Consumers tend to prefer recently extracted juices with fresh taste and minimal flavor or vitamin losses. To meet consumers’ demand, among the novel technologies that involve non-thermal processes, power ultrasound have been investigated as an alternative to conventional heat treatments. Objective of this study was to evaluate the effectiveness of the use of ultrasound in an attempt to maintain the organoleptic characteristics typical of a natural apple juice. In particular, it was evaluated the action on the microflora residing and shelf life of the product through microbiological and sensory analyses. Juice treated with ultrasound highlighted a reduction of aerobic mesophilic counts and psychrophilic bacteria respectively about 3 and 5 log CFU/mL and an enhanced yeast growth. The general opinion expressed by the panelist was in favour of the sonicated juice. This preliminary study showed that non-thermal methods such as power ultrasound technology may give new opportunities to develop fresh-like apple juice. PMID:27800306

  10. Heat Loss Due To Thermal Bridges In Buildings

    Science.gov (United States)

    Fang, J. B.; tarot, R. A.; Childs, K. W.; Courville, G. E.

    1984-03-01

    Building envelopes often contain numerous highly conductive heat flow paths, called thermal bridges, which are major sources of heat loss and deterioration of building materials due to moisture condensation. Some examples of thermal bridges occurring in office buildings are presented. Infrared thermography was used to identify the locations and magnitudes of thermally defective areas resulting from inadequate construction, design, or substandard workmanship in existing buildings. Due to the large thermal inertia of building components and transient conditions caused by fluctuating outdoor and indoor temperatures, long measurement periods are required. This makes thermography impractical for quantifying the heat loss. In order to estimate the heat loss rate from thermal bridges and to obtain a better understanding of the physical processes involved, a two-dimensional heat flow model has been developed for transient heat conduction within the exterior wall/intermediate floor systems. The calculated results from the mathematical model are compared with available experimental data. An in-situ measurement technique, which is currently under development at NBS for quantifying the energy loss due to thermal bridges, is described.

  11. Basic Principles for Calculating Heat Exchanger Characteristics under Conditions of Environmental Heat Losses

    Directory of Open Access Journals (Sweden)

    B. A. Bayrashevsky

    2007-01-01

    Full Text Available The paper considers two most characteristic models of heat exchange mechanisms in heaters with due account of environmental heat losses. As a result of executed investigations a list of corresponding engineering formulae has been developed which can be used for determination of heat engineering characteristics of heat exchangers and calculation of heating modes of their operation.Authors of the paper have elaborated a special «Heat Exchanger» programming file that corroborates reliability of the executed analysis and makes it possible to carry out a number of the required calculations.

  12. Alternatives to conventional thermal treatments in fruit-juice processing. Part 2: Effect on composition, phytochemical content, and physicochemical, rheological, and organoleptic properties of fruit juices.

    Science.gov (United States)

    Jiménez-Sánchez, Cecilia; Lozano-Sánchez, Jesús; Segura-Carretero, Antonio; Fernández-Gutiérrez, Alberto

    2017-02-11

    Traditional thermal techniques may cause losses in nutritional quality and phytochemical contents, and also in physicochemical, rheological, and organoleptic properties of processed fruit juices. This paper provides an overview of the effect on these qualities by the use of alternatives to traditional thermal treatments in fruit-juice processing, for three key operations in fruit-juice production such as microbial inactivation, enzyme inactivation, and juice-yield improvement. These alternatives are UV light, high-intensity light pulses, γ-irradiation, pulsed electric fields, radiofrequency electric fields, Ohmic heating, microwave heating, ultrasound, high hydrostatic pressure, supercritical carbon dioxide, ozonation, and flash-vacuum expansion. Although alternatives to heat treatments seem to be less detrimental than the thermal treatment, there are many parameters and conditions that influence the output, as well as the nature of the juice itself, hampering comparisons between different studies. Additionally, future research should focus on understanding the mechanisms underlying the changes in the overall quality of fruit juices, and also on scaled-up processes, process design, and optimization that need to be deal with in detail to maximize their potential as alternative nonthermal technologies in fruit-juice processing while maintaining fruit-juice attributes to the maximum.

  13. METHOD FOR DECREASE OF STANDARD HEAT LOSSES IN RESIDENTIAL BUILDINGS

    Directory of Open Access Journals (Sweden)

    A. E. Piir

    2017-01-01

    Full Text Available A simplified method for calculation of standard coefficient for heat transfer in a residential building has been developed in the paper. Investigations have been carried out with the purpose to determine influence of building size, level of thermal insulation in external enclosures and share of heat regeneration in ventilation system on total heat losses. The paper considers buildings of a simple geometrical form (“matchbox” with number of floors 1, 2, 4, 8, 16 and living area from 100 up to 25600 m2 at the level of thermal resistance of walls 1; 3 and 5 m2 ⋅°C/W and share of heat regeneration in ventilation air stream of 0; 0.5 and 0.66. The investigation results have shown that while increasing building size then there is a sudden transformation of dimensions and structure in external enclosures: share of overlapping area is reduced by 3-fold and share of wall area is increased by 2-fold. Surface area of building external envelope is reduced by 6-fold in comparison with its heated area. An average coefficient of building heat transfer assigned to heated area is decreased by 3-fold. It has been shown that the most efficient methods for further decrease of standard heat losses for residential buildings are the following: heat recovery in the ventilation system: it is deeper if heat protection rate is higher and climate of a building construction zone is colder; enlargement of building size through decrease of their number; limit-exceeding increase in heat protection of small apartment buildings and cottages; cubic form of 2–3-floor buildings for Far North.

  14. Minimizing heat loss in DC networks using batteries

    NARCIS (Netherlands)

    A. Zocca (Alessandro); A.P. Zwart (Bert)

    2016-01-01

    htmlabstractElectricity transmission networks dissipate a non-negligible fraction of the power they transport due to the heat loss in the transmission lines. In this work we explore how the transport of energy can be more efficient by adding to the network multiple batteries that can coordinate

  15. Rational Distribution of Heat Loss in Well Bore

    Institute of Scientific and Technical Information of China (English)

    Li Jingqin; Chen Yanhua; Xiang Xinyao

    1996-01-01

    @@ Introduction It is not easy to produce viscous crude because of its heavy viscosity. At present, viscous crude is mainly recovered by thermal recovery, i.e. by steam injection. In the course of steam injection, heat loss, especially that in well bore has a direct influence on thermal productive effectiveness.

  16. Minimizing heat loss in DC networks using batteries

    NARCIS (Netherlands)

    Zocca, A.; Zwart, A.P.

    2016-01-01

    Electricity transmission networks dissipate a non-negligible fraction of the power they transport due to the heat loss in the transmission lines. In this work we explore how the transport of energy can be more efficient by adding to the network multiple batteries that can coordinate their operations

  17. Heat Loss Experiments: Teach Energy Savings with Cardboard "House"

    Science.gov (United States)

    Roman, Harry T.

    2011-01-01

    Using two cardboard boxes, a light bulb socket, light bulbs of varying wattage, a thermometer, and some insulation, students can learn some interesting lessons about how heat loss occurs in homes. This article describes practical experiments that work well on units related to energy, sustainable energy, renewables, engineering, and construction.…

  18. Heat stress causes substantial labour productivity loss in Australia

    Science.gov (United States)

    Zander, Kerstin K.; Botzen, Wouter J. W.; Oppermann, Elspeth; Kjellstrom, Tord; Garnett, Stephen T.

    2015-07-01

    Heat stress at the workplace is an occupational health hazard that reduces labour productivity. Assessment of productivity loss resulting from climate change has so far been based on physiological models of heat exposure. These models suggest productivity may decrease by 11-27% by 2080 in hot regions such as Asia and the Caribbean, and globally by up to 20% in hot months by 2050. Using an approach derived from health economics, we describe self-reported estimates of work absenteeism and reductions in work performance caused by heat in Australia during 2013/2014. We found that the annual costs were US$655 per person across a representative sample of 1,726 employed Australians. This represents an annual economic burden of around US$6.2 billion (95% CI: 5.2-7.3 billion) for the Australian workforce. This amounts to 0.33 to 0.47% of Australia’s GDP. Although this was a period when many Australians experienced what is at present considered exceptional heat, our results suggest that adaptation measures to reduce heat effects should be adopted widely if severe economic impacts from labour productivity loss are to be avoided if heat waves become as frequent as predicted.

  19. Heat Transmission Coefficient Measurements in Buildings Utilizing a Heat Loss Measuring Device

    DEFF Research Database (Denmark)

    Sørensen, Lars Schiøtt

    2013-01-01

    to optimize the energy performance. This paper presents a method for measuring the heat loss by utilizing a U-value meter. The U-value meter measures the heat transfer in the unit W/Km2 and has been used in several projects to upgrade the energy performance in temperate regions. The U-value meter was also...... and mechanical ventilation in the “warm countries” contribute to an enormous energy consumption and corresponding CO2 emission. In order to establish the best basis for upgrading the energy performance, it is important to make measurements of the heat losses at different places on a building facade, in order...

  20. Decomposition Kinetics for Mass Loss and Heat Released for HMX

    Energy Technology Data Exchange (ETDEWEB)

    Weese, R K; Burnham, A K

    2004-07-27

    Nucleation-growth kinetic expressions are derived for thermal decomposition of HMX from a variety of types of data, including mass loss for isothermal and constant rate heating in an open pan, and heat flow for isothermal and constant rate heating in open and closed pans. Conditions are identified in which thermal runaway is small to nonexistent, which typically means temperatures less than 255 C and heating rates less than 1 C/min. Activation energies are typically in the 140 to 150 kJ/mol regime for open pan experiments and about 160 kJ/mol for sealed pan experiments. The reaction clearly displays more than one process, and most likely three processes, which are most clearly evident in open pan experiments. The reaction is accelerated for closed pan experiments, and one global reaction appears to fit the data well.

  1. MATHEMATICAL MODELLING OF OPERATION HEAT NETWORKS IN VIEW OF HEAT LOSS

    Directory of Open Access Journals (Sweden)

    ZBARAZ L. I.

    2016-08-01

    Full Text Available Goal. In recent years, due to a significant rise in price of energy, the reduction of direct costs for heating becomes a priority. In the utilities especially important to optimization of energy heating system equipment. During transport of thermal energy in the distribution networks thermal losses occur along the length of the hydraulic pipes and the coolant pumping losses. These loss-dependence of the particular distribution network. Changing temperature and the hydraulic regime at the source necessary to achieve the minimum cost of transport for today acting tariffs for energy. Scientific novelty. The studies received law changes head to the source at the qualitative and quantitative methods of regulation. Results. A mathematical model of an extensive network of decentralized heat source heating, which are analyzed using different methods of regulating and found the best.

  2. Fruit Juice.

    African Journals Online (AJOL)

    The Effect of Homogenization, Stabilizer and Amylase Treatment on Viscosity of Passion. Fruit Juice. ... viscosity during storage of sweetened, pasteurized passion fruit juice were investigated. .... minutes after which the temperature was.

  3. Estimation of Heat Loss in a Closed Vessel

    Directory of Open Access Journals (Sweden)

    B. A. Parate

    2007-03-01

    Full Text Available Power cartridges are designed and developed for use in military aircraft in association withHigh Energy Materials Research Laboratory, Pune. During development, the cartridge is firedin a closed vessel to generate basic design parameters. When the cartridge is fired, the heat islost to the walls of the vessel due to conduction, convection, radiation, and to some extent, byexpansion of the vessel. An attempt has been made to estimate the heat loss from the vesseland the surrounding. The aim of this study was to lay down the technical results theoreticallyand their validation through experiments.

  4. Modelling of Heat Loss in Closed Vessels during propellant Burning

    Directory of Open Access Journals (Sweden)

    U.P. KulKarni

    2000-10-01

    Full Text Available Closed vessel technique is essentially used to determine the force constant, vivacity and the burning rate of gun propellants. In fact, it is the only method to find out these three parameters experimentally. It is a well-known fact that however small the propellant burning time may be, there will be heat loss to the walls of the vessel due to conduction, convection, radiation and also due to the expansion of the vessel. This fact necessitates applying correction to the observed maximum pressure in the experiment. An analysis is presented in this paper as to how this heat loss can be modelled along with discussion about other models reported in this field.

  5. Minimizing heat loss in DC networks using batteries

    CERN Document Server

    Zocca, Alessandro

    2016-01-01

    Electricity transmission networks dissipate a non-negligible fraction of the power they transport due to the heat loss in the transmission lines. In this work we explore how the transport of energy can be more efficient by adding to the network multiple batteries that can coordinate their operations. Such batteries can both charge using the current excess in the network or discharge to meet the network current demand. Either way, the presence of batteries in the network can be leveraged to mitigate the intrinsic uncertainty in the power generation and demand and, hence, transport the energy more efficiently through the network. We consider a resistive DC network with stochastic external current injections or consumptions and show how the expected total heat loss depends on the network structure and on the batteries operations. Furthermore, in the case where the external currents are modeled by Ornstein-Uhlenbeck processes, we derive the dynamical optimal control for the batteries over a finite time interval.

  6. Effect of heat loss on laminar flamelet species concentration

    Science.gov (United States)

    Boccanera, Marco; Lentini, Diego

    2016-10-01

    The effects of heat loss on the structure of laminar flamelets, which are the constitutive elements of turbulent flames under the most common operating conditions, are investigated for typical aeronautical gas-turbine operating conditions at take-off. The magnitude of heat loss is quantified via the "enthalpy defect" measured with respect to an adiabatic flame. A procedure to generate laminar flamelets with an assigned enthalpy defect at the boundaries is devised and applied to nonpremixed propane/air flames, as propane reproduces the essential features of higher hydrocarbon combustion. It is found, contrary to commonly held beliefs, that the enthalpy defect has a significant effect on the concentration not only of minor species, but also of main reaction products. Such effects are found in general to be more pronounced for fuel-rich conditions. An impact is anticipated on the formation rate of nitric oxides. The effects of scalar dissipation rate are also discussed.

  7. Heat Loss Calculation of Compound Honeycomb Solar Collector

    Institute of Scientific and Technical Information of China (English)

    X.S.Ge; Y.Z.Zhang; 等

    1993-01-01

    A simplified technique is described for calculating the heat loss coefficient from the absorber of the solar flat-plate collector with a combined honeycomb.The problem is treated in two ways:the coupled mode and the decoupled mode.In the analysis,the cell wall and glass cover are assumed to be specularly reflecting and diffusely emitting surfaces,while the absorber is a diffusely reflecting and emitting surface.The influences of emissivities of the absorber and the cell wall as wall as well as the aspect ratio on the heat loss coefficient are predicted.The theoretical results are compared with experimental data reported in the literature,and the agreement is good.

  8. Calculation of additional heat loss through heat-conducting inclusions (on the example of window reveal

    Directory of Open Access Journals (Sweden)

    I.S. Safin

    2010-10-01

    Full Text Available To solve the problem of improving the energy efficiency in buildings the materials with low thermal conductivity are used. The constructive difficulty of the modern walling and the heterogeneity of materials must be carefully calculated in designing, constructing and operating of buildings.The method of thermotechnical calculation based on the determination of the additional heat loss through heat-conducting inclusions (on the example of the jamb construction unit has been considered in this work. The determination of the value of additional heat flows is carried out by calculating the temperature fields.The results show that the value of the additional heat flows depends not only on the constructive solution of nodes, but also on the architectural design of buildings. That’s why it is necessary to define a reduced thermal resistance for each building’s facade. The proportion of heat loss through consideration of heat-conducting inclusion of major heat loss, calculated by design coats, can reach more than 20%.

  9. Steady-state heat losses in pipes for low-energy district heating

    DEFF Research Database (Denmark)

    Dalla Rosa, Alessandro; Li, Hongwei; Svendsen, Svend

    2010-01-01

    of low-energy DH systems. Various design concepts are considered in this paper: flexible pre-insulated twin pipes with symmetrical or asymmetrical insulation, double pipes, triple pipes. These technologies are potentially energyefficient and cost-effective solutions for DH networks in low-heat density......The synergy between highly energy efficient buildings and low-energy district heating (DH) systems is a promising concept for the optimal integration of energy saving policies and energy supply systems based on renewable energy (RE). Distribution heat losses represent a key factor in the design...... areas. We start with a review of theories and methods for steady-state heat loss calculation. Next, the article shows how detailed calculations with 2D-modeling of pipes can be carried out by means of computer software based on the finite element method (FEM). The model was validated by comparison...

  10. 2014 PGSFR Safety Analysis for Loss of Heat Sink

    Energy Technology Data Exchange (ETDEWEB)

    Jeong, J. H.; Lee, K. L.; Choi, C. W.; Jeong, T. K.; Yoo, J.; Chang, W. P.; Ahn, S. J.; Lee, S. W.; Kang, S. H.; Ha, K. S. [Korea Atomic Energy Research Institute, Daejeon (Korea, Republic of)

    2015-10-15

    KAERI has been developing a conceptual design of the PGSFR (Prototype Gen-4 Sodium-cooled Fast Reactor) with the thermal power of 392.1 MWt, which is the pool type SFR (Sodium-cooled Fast Reactor) with metal fuel. The PGSFR consists of the PHTS (Primary Heat Transport System), the IHTS (Intermediate Heat Transport System), and the DHRS (Decay Heat Removal System). A LOHS (Loss Of Heat Sink) accident has been investigated for a safety evaluation of the PGSFR using the MARS-LMR code. The safety analysis is evaluated by a CDF (Cumulative Damage Function). In case of the LOHS accident, the tentative safety criterion is the CDF of under 0.05. The LOHS accident has been evaluated in the PGSFR using MARS-LMR. The accident was initiated by both of PHTS pump trip. In the results, the CDF was predicted below a tentative safety criterion of 0.05 with a sufficient margin. The DHRS acceptably functioned for removing the core decay heat during long-term cooling period. Furthermore, it has been elucidated that LOHS with LOOP is more conservative than LOHS without LOOP.

  11. Calibrated Heat Flow Model for Determining the Heat Conduction Losses in Laser Cutting of CFRP

    Science.gov (United States)

    Mucha, P.; Weber, R.; Speker, N.; Berger, P.; Sommer, B.; Graf, T.

    Laser machining has great potential regarding automation in fabrication of CFRP (carbon-fiber-reinforced plastics) parts, due to the nearly force and tool-wear free processing at high process speeds. The high vaporization temperatures and the large heat conductivity of the carbon fibers lead to a large heat transport into the sample. This causes the formation of a heat-affected zone and a decrease of the process speed. In the present paper,an analytical heat flow model was adapted in order to understand and investigate the heat conduction losses. Thermal sensors were embedded in samples at different distances from the kerf to fit the calculated to the measured temperatures. Heat conduction losses of up to 30% of the laser power were determined. Furthermore, the energy not absorbed by the sample, the energy for sublimating the composite material in the kerf, the energy for the formation of the HAZ, and the residual heat in the sample are compared in an energy balance.

  12. Bioactive properties of a propolis-based dietary supplement and its use in combination with mild heat for apple juice preservation.

    Science.gov (United States)

    Luis-Villaroya, Adrián; Espina, Laura; García-Gonzalo, Diego; Bayarri, Susana; Pérez, Consuelo; Pagán, Rafael

    2015-07-16

    This study characterizes the antioxidant and antibacterial properties of a propolis-based dietary supplement (PDS) and investigates its incorporation into apple juice to decrease the intensity of the heat treatment required to inactivate 5 log10 cycles of Escherichia coli O157:H7. As the source of propolis, we used a PDS containing 0.2 mg/μL of propylene glycol-extracted propolis (propolis). The total phenolic content and antioxidant activity (IC50) of the PDS were 82.15±3.53 mg/g and 0.055±0.003 mg/mL, respectively. Regarding antimicrobial activity, propolis (0.2 mg/mL) was very effective under acidic pH against Listeria monocytogenes EGD-e, inactivating more than 5 log10 cell cycles in 1h, but hardly inactivated or sub-lethally injured E. coli O157:H7 Sakai. However, incorporating propolis (0.2 mg/mL) into acidic buffer decreased the time needed to inactivate 5 log10 cycles of E. coli O157:H7 Sakai at 51 °C by more than 40 times. Moreover, when combined with heat in apple juice, propolis (0.1mg/mL) reduced the thermal treatment time and temperature needed to inactivate 5 log10 cycles of E. coli by 75% and 3 °C, respectively. The corresponding PDS concentration did not decrease the organoleptic properties of the apple juice, which implies the possibility of obtaining a sensorially appealing, low-pasteurized apple juice with the functional properties provided by propolis. Copyright © 2015 Elsevier B.V. All rights reserved.

  13. RF heating from wake losses in diagnostics structures

    CERN Document Server

    Métral, E

    2013-01-01

    Heating of diagnostics structures (striplines, buttons, screen vessels, wire scanners, etc.) has been observed at many facilities with higher stored currents. Simulations of wake losses using 3D EM codes are regularly used to estimate the amount of power lost from the bunched beam but on its own this does not tell how much is radiated back into the beam pipe or transmitted into external ports and how much is actually being dissipated in the structure and where. This talk should introduce into the matter, summarise some of the observations at various facilities and illustrate what approaches of detailed simulations have been taken.

  14. Roof heat loss detection using airborne thermal infrared imagery

    Science.gov (United States)

    Kern, K.; Bauer, C.; Sulzer, W.

    2012-12-01

    As part of the Austrian and European attempt to reduce energy consumption and greenhouse gas emissions, thermal rehabilitation and the improvement of the energy efficiency of buildings became an important topic in research as well as in building construction and refurbishment. Today, in-situ thermal infrared measurements are routinely used to determine energy loss through the building envelope. However, in-situ thermal surveys are expensive and time consuming, and in many cases the detection of the amount and location of waste heat leaving building through roofs is not possible with ground-based observations. For some years now, a new generation of high-resolution thermal infrared sensors makes it possible to survey heat-loss through roofs at a high level of detail and accuracy. However, to date, comparable studies have mainly been conducted on buildings with uniform roof covering and provided two-dimensional, qualitative information. This pilot study aims to survey the heat-loss through roofs of the buildings of the University of Graz (Austria) campus by using high-resolution airborne thermal infrared imagery (TABI 1800 - Thermal Airborne Broadband imager). TABI-1800 acquires data in a spectral range from 3.7 - 4.8 micron, a thermal resolution of 0.05 °C and a spatial resolution of 0.6 m. The remote sensing data is calibrated to different roof coverings (e.g. clay shingle, asphalt shingle, tin roof, glass) and combined with a roof surface model to determine the amount of waste heat leaving the building and to identify hot spots. The additional integration of information about the conditions underneath the roofs into the study allows a more detailed analysis of the upward heat flux and is a significant improvement of existing methods. The resulting data set provides useful information to the university facility service for infrastructure maintenance, especially in terms of attic and roof insulation improvements. Beyond that, the project is supposed to raise public

  15. Application of fuzzy expert system approach on prediction of some quality characteristics of grape juice concentrate (Pekmez) after different heat treatments.

    Science.gov (United States)

    Inan, Ozlem; Arslan, Derya; Taşdemir, Sakir; Ozcan, Mehmet Musa

    2011-08-01

    Effects of heat treatment on physicochemical characteristics and sensory properties of different fruit juice concentrates (pekmez) were studied. Apricot pekmez had the highest viscosity followed by mulberry and date pekmez. Apricot and date pekmez had higher scores for odour, taste and consistency than others. Hydroxymethyl furfural concentration of all pekmez samples increased after heat treatments. Samples heated at 75°C showed highest L* values while at 65°C the lowest mean L* values. L* values of all pekmez samples were similar while carob Pekmez had higher L* values. Also a development of the Fuzzy Expert System (FES) was made for prediction. Using the experimental values, FES model of the system was designed. Accordance was found with experimental and FES results when compared statistically. This study provides advantage for prediction possibility of unknown sub-values', which were not experimentally studied.

  16. Effects of grapefruit, grapefruit juice and water preloads on energy balance, weight loss, body composition, and cardiometabolic risk in free-living obese adults

    Directory of Open Access Journals (Sweden)

    Niswender Kevin D

    2011-02-01

    Full Text Available Abstract Background Reducing dietary energy density has proven to be an effective strategy to reduce energy intakes and promote weight control. This effect appears most robust when a low energy dense preload is consumed before meals. Yet, much discussion continues regarding the optimal form of a preload. The purpose of the present study was to compare effects of a solid (grapefruit, liquid (grapefruit juice and water preload consumed prior to breakfast, lunch and dinner in the context of caloric restriction. Methods Eighty-five obese adults (BMI 30-39.9 were randomly assigned to (127 g grapefruit (GF, grapefruit juice (GFJ or water preload for 12 weeks after completing a 2-week caloric restriction phase. Preloads were matched for weight, calories, water content, and energy density. Weekly measures included blood pressure, weight, anthropometry and 24-hour dietary intakes. Resting energy expenditure, body composition, physical performance and cardiometabolic risk biomarkers were assessed. Results The total amount (grams of food consumed did not change over time. Yet, after preloads were combined with caloric restriction, average dietary energy density and total energy intakes decreased by 20-29% from baseline values. Subjects experienced 7.1% weight loss overall, with significant decreases in percentage body, trunk, android and gynoid fat, as well as waist circumferences (-4.5 cm. However, differences were not statistically significant among groups. Nevertheless, the amount and direction of change in serum HDL-cholesterol levels in GF (+6.2% and GFJ (+8.2% preload groups was significantly greater than water preload group (-3.7%. Conclusions These data indicate that incorporating consumption of a low energy dense dietary preload in a caloric restricted diet is a highly effective weight loss strategy. But, the form of the preload did not have differential effects on energy balance, weight loss or body composition. It is notable that subjects in GF

  17. Heat flow evolution of the Earth from paleomantle temperatures: Evidence for increasing heat loss since ∼2.5 Ga

    Science.gov (United States)

    Ruiz, Javier

    2017-08-01

    Earth currently loses two to five times as much heat through its surface as it is internally produced by radioactivity. This proportion cannot be extrapolated into the past, because it would imply high interior temperatures and catastrophic melting of the planet in ancient times. The heat loss evolution of the Earth cannot therefore be described by a constant heat flow decreasing. This is consistent with previous work finding that the mantle heated up until ∼2.5-3.0 Ga and then progressively cooled down. The present work derives a first-order heat loss evolution of the Earth by comparing the evolution of the total heat content of the silicate Earth (as described by mantle potential temperatures deduced from the melting conditions of ancient non-arc basalts) with the total radioactive heat production. The results show that the heat flow was declining, and the mantle heating-up, until ∼2.5 Ga, but that after this time the heat flow has been slowly (but constantly) increasing, and the mantle cooling-down, until the present-day. The change in heat loss trend is roughly coeval with other major geological, geochemical and environmental changes, and could indicate the starting of the modern-style of plate tectonics. This work provides therefore the first quantitative evidence of change in terrestrial heat loss regime, and suggests that substantial variations in the internal heat budget occurred during Earth's history.

  18. Heat production and heat loss responses to cold water immersion after 35 days horizontal bed rest.

    Science.gov (United States)

    Mekjavic, Igor B; Kounalakis, Stylianos N; Keramidas, Michail E; Biolo, Gianni; Narici, Marco; Eiken, Ola

    2012-05-01

    Bed rest is a terrestrial experimental analogue of unloading experienced during exposure to microgravity. Such unloading causes atrophy predominantly of the postural muscles, especially those of the lower limbs. We tested the hypothesis that 35 d horizontal bed rest alters thermoregulatory responses of subjects (N = 10) immersed in 15 degrees C water, particularly the heat produced by the shivering tremor of the skeletal muscles. Before and after bed rest we measured the thickness of the gastrocnemius medialis (GM), vastus lateralis (VL), tibialis anterior (TA), and biceps brachii (BB) muscles by ultrasonography. During the immersions, we monitored rectal and skin temperatures, heat flux, heart rate, and oxygen uptake. After bed rest, muscle thickness decreased significantly by 12.2 +/- 8.8% and 8.0 +/- 9.1% in the GM and VL, respectively. No changes were observed in the TA and BB muscles. The 35-d bed rest caused a significant reduction in aerobic power, as reflected in maximal oxygen uptake. There were no significant differences in any of the observed thermoregulatory responses between the pre- and post-bed rest immersions. Cardiovascular and muscular deconditioning had no effect on the heat production and heat loss responses. Due to the significant reduction in the mass of the muscles in the lower limbs, concomitant with no change in heat production, we conclude that leg muscles do not play a significant role in shivering thermogenesis.

  19. The application of response surface methodology in studying the effect of heat and high hydrostatic pressure on anthocyanins, polyphenol oxidase, and peroxidase of mulberry (Morus nigra) juice.

    Science.gov (United States)

    Engmann, Felix N; Ma, Yongkun; Zhang, Haining; Yu, Lizhi; Deng, Nana

    2014-08-01

    Mulberry juice is an excellent source of phytochemicals with medicinal properties. The effects of four independent variables (temperature, heating time, pressure, and pressurising time) on three response variables [% anthocyanin retained, and % residual activities of the enzymes polyphenol oxidase (PPO), and peroxidase (POD)] of mulberry juice were studied using response surface methodology. Mathematical models and optimum levels of the response variables were generated. Temperature had the greatest effect on all the response variables. The synergistic effect of temperature and pressure had significant effect (P < 0.05) on anthocyanin retained and residual PPO activity. The prediction of the desirability model, based on 95% confidence in the range of the independent variables, gave optimal treatment conditions of 83.39°C, 2.38 min, 480.00 MPa, and 21.67 min, respectively for temperature, heating time, pressure, and pressurising time. At these levels, the corresponding response variables were 91.68%, 44.69% and 20.17% for the amounts of anthocyanin retained, and residual activities of PPO and POD, respectively. The desirability index obtained was 0.741. The results were desirable and the mathematical models developed could be used to predict the outcome of the response variables to a high degree of accuracy. © 2014 Society of Chemical Industry.

  20. 蒸发末效汁汽废热加热蔗汁的新工艺研究%Study on The New Technology of Waste Heat from the Last Effect Steam of Evaporation Heating the Cane Juice

    Institute of Scientific and Technical Information of China (English)

    罗英极

    2011-01-01

    This paper proposes a new technology of using waste heat from the last effect stream of evaporation to heat the cane juice.Using the direct injection heat exchanger,the thermal energy of the last effect steam of evaporation is absorbed by water.And then using the hot water absorbed thermal energy to heating the cane juice through the plate heat exchanger.When the temperature of the last effect stream maintains about 70 ℃,the tempreture of the water can be improved from 35 ℃ to 65 ℃,and the cane juice will be heated from 25 ℃ to 60 ℃ by the hot water.It satisfies the demand of the first heating temperature of the cane juice.In addition,the paper have analyzed the benefit for the new technology.According to a cane mills handling the cane 10 000 t a day,the new technology can save the bagasse 25 229 t/a in a milling season,namely saving the cost of fuel 12.61 millions yuan.The technology is to achieve the effect of energy saving and emission reduction,and the benefits are remarkable.%提出了蒸发末效汁汽废热加热蔗汁的新工艺。通过喷射式直接换热器,用水吸收蒸发末效汁汽的热能,然后采用板式换热器,利用吸收了热能的热水来加热蔗汁。如果把蒸发末效汁汽温度控制到70℃,汁汽可以将水的温度从30℃提升到65℃,热水可将蔗汁的温度从25℃提升到60℃,满足了蔗汁一次加热的温度要求。此外还对新工艺进行了效益分析,对于日榨10 000 t甘蔗的糖厂,一个榨季可节约蔗渣25 229 t/a,即节约燃料费1 261万元人民币。工艺达到了节能减排的效果,且效益显著。

  1. Experimental and numerical analysis of convective heat losses from spherical cavity receiver of solar concentrator

    Directory of Open Access Journals (Sweden)

    Shewale Vinod C.

    2017-01-01

    Full Text Available Spherical cavity receiver of solar concentrator is made up of Cu tubing material having cavity diameter 385 mm to analyze the different heat losses such as conduction, convection and radiation. As the convection loss plays major role in heat loss analysis of cavity receiver, the experimental analysis is carried out to study convective heat loss for the temperature range of 55-75°C at 0°, 15°, 30°, 45°, 60°, and 90° inclination angle of downward facing cavity receiver. The numerical analysis is carried out to study convective heat loss for the low temperature range (55-75°C as well as high temperature range (150-300 °C for no wind condition only. The experimental set-up mainly consists of spherical cavity receiver which is insulated with glass wool insulation to reduce the heat losses from outside surface. The numerical analysis is carried out by using CFD software and the results are compared with the experimental results and found good agreement. The result shows that the convective loss increases with decrease in cavity inclination angle and decreases with decrease in mean cavity receiver temperature. The maximum losses are obtained at 0° inclination angle and the minimum losses are obtained at 90° inclination angle of cavity due to increase in stagnation zone in to the cavity from 0° to 90° inclination. The Nusselt number correlation is developed for the low temperature range 55-75°C based on the experimental data. The analysis is also carried out to study the effect of wind speed and wind direction on convective heat losses. The convective heat losses are studied for two wind speeds (3 m/s and 5 m/s and four wind directions [α is 0° (Side-on wind, 30°, 60°, and 90° (head-on wind]. It is found that the convective heat losses for both wind speed are higher than the losses obtained by no wind test. The highest heat losses are found for wind direction α is 60° with respect to receiver stand and lowest heat losses are found

  2. Wind Turbine Waste Heat Recovery—A Short-Term Heat Loss Forecasting Approach

    Directory of Open Access Journals (Sweden)

    George Xydis

    2015-07-01

    Full Text Available The transition from the era of massive renewable energy deployment to the era of cheaper energy needed has made scientists and developers more careful with respect to energy planning compared with a few years ago. The focus is—and will be—placed on retrofitting and on extracting the maximum amount of locally generated energy. The question is not only how much energy can be generated, but also what kind of energy and how it can be utilized efficiently. The waste heat coming from wind farms (WFs when in operation—which until now was wasted—was thoroughly studied. A short-term forecasting methodology that can provide the operator with a better view of the expected heat losses is presented. The majority of mechanical (due to friction and electro-thermal (i.e., generator losses takes place at the nacelle while a smaller part of this thermal source is located near the foundation of the wind turbine (WT where the power electronics and the transformers are usually located. That thermal load can be easily collected via a working fluid and then be transported to the nearest local community or nearby agricultural or small scale industrial units using the necessary piping.

  3. The measurement of heat loss with use of a thermal imaging system

    Directory of Open Access Journals (Sweden)

    Tomáš Vítěz

    2011-01-01

    Full Text Available The aim of this work was to verify the method of determining the heat loss of boiler by using of thermal infrared camera. Waste sawdust and wood shavings from the manufacturing of wooden furniture has been used as fuel in considered boiler with an installed heat output of 130 kW. The temperature distribution on the shell of the boiler has been discovered by using of infrared thermal camera, subsequently heat loss caused by radiation and convection has been calculated. For calculating of heat loss caused by radiation Stefan-Boltzmann Law has been used, for calculating of heat loss caused by convection three approaches have been used, Mc Adams, Michijev’s and King‘s. The results of the different approaches have been compared between themselves and the mean heat loss.

  4. Research on the Influencing Factors of China Apple Juice Trade

    Directory of Open Access Journals (Sweden)

    Du Juan

    2013-06-01

    Full Text Available China is the first country in the world in which apple juice is produced and exited and the main producing area is concentrated in the north of China. Some domestic companies which export apple juice are founded. China’s apple juice, mainly exported to USA, Japan and the Europe, has a strong international competitiveness. However, due to the breed and raw material, Chinese apple juice export faces some challenge, like the loss happening in the transport process. The objective of this study is to research China's apple juice export situation and problem using the comparative analysis method. To cut down the loss, this study is trying to offer a relative scientific research for fruit juice industry by analyzing how temperature and concentration influence on thermal conductivity of apple juice, affecting the whole juice industry. It is with great significance to solve the realistic problems and promote China apple juice industry and its international trade.

  5. Combined Influence of Strain and Heat Loss on Turbulent Premixed Flame Stabilization

    KAUST Repository

    Tay-Wo-Chong, Luis

    2015-11-16

    The present paper argues that the prediction of turbulent premixed flames under non-adiabatic conditions can be improved by considering the combined effects of strain and heat loss on reaction rates. The effect of strain in the presence of heat loss on the consumption speed of laminar premixed flames was quantified by calculations of asymmetric counterflow configurations (“fresh-to-burnt”) with detailed chemistry. Heat losses were introduced by setting the temperature of the incoming stream of products on the “burnt” side to values below those corresponding to adiabatic conditions. The consumption speed decreased in a roughly exponential manner with increasing strain rate, and this tendency became more pronounced in the presence of heat losses. An empirical relation in terms of Markstein number, Karlovitz Number and a non-dimensional heat loss parameter was proposed for the combined influence of strain and heat losses on the consumption speed. Combining this empirical relation with a presumed probability density function for strain in turbulent flows, an attenuation factor that accounts for the effect of strain and heat loss on the reaction rate in turbulent flows was deduced and implemented into a turbulent combustion model. URANS simulations of a premixed swirl burner were carried out and validated against flow field and OH chemiluminescence measurements. Introducing the effects of strain and heat loss into the combustion model, the flame topology observed experimentally was correctly reproduced, with good agreement between experiment and simulation for flow field and flame length.

  6. Reduction of heat losses from greenhouses by means of internal blinds with low thermal emissivity

    NARCIS (Netherlands)

    Meijer, J.

    1980-01-01

    Heat losses in greenhouses may be substantially reduced by the use of heat reflecting blinds. Quantitative results are obtained solving a mathematical heat flow model by numerical methods. Special attention has been given to the emissivity and transmittance of the screen and the ventilation through

  7. Reduction of heat losses from greenhouses by means of internal blinds with low thermal emissivity

    NARCIS (Netherlands)

    Meijer, J.

    1980-01-01

    Heat losses in greenhouses may be substantially reduced by the use of heat reflecting blinds. Quantitative results are obtained solving a mathematical heat flow model by numerical methods. Special attention has been given to the emissivity and transmittance of the screen and the ventilation through

  8. Light masking of circadian rhythms of heat production, heat loss, and body temperature in squirrel monkeys

    Science.gov (United States)

    Robinson, E. L.; Fuller, C. A.

    1999-01-01

    Whole body heat production (HP) and heat loss (HL) were examined to determine their relative contributions to light masking of the circadian rhythm in body temperature (Tb). Squirrel monkey metabolism (n = 6) was monitored by both indirect and direct calorimetry, with telemetered measurement of body temperature and activity. Feeding was also measured. Responses to an entraining light-dark (LD) cycle (LD 12:12) and a masking LD cycle (LD 2:2) were compared. HP and HL contributed to both the daily rhythm and the masking changes in Tb. All variables showed phase-dependent masking responses. Masking transients at L or D transitions were generally greater during subjective day; however, L masking resulted in sustained elevation of Tb, HP, and HL during subjective night. Parallel, apparently compensatory, changes of HL and HP suggest action by both the circadian timing system and light masking on Tb set point. Furthermore, transient HL increases during subjective night suggest that gain change may supplement set point regulation of Tb.

  9. Investigation of Mechanical Loss Components and Heat Transfer in an Axial-Flux PM Machine

    OpenAIRE

    Wrobel, Rafal; Vaniel, Gyula; Copeland, Colin; Duda, Tomasz; Staton, David; Mellor, Phil

    2015-01-01

    This paper investigates components of mechanical loss together with heat transfer effects in an axial-flux permanent-magnet motor. The mechanical loss components generated within electrical machines are well known; however, their prediction or derivation has not been widely reported in the literature. These, together with the electromagnetic loss sources and heat transfer effects, are crucial and must be accounted for when considering high-power-density, high-speed, and/or compact machine des...

  10. The effect of rowing headgear on forced convective heat loss and radiant heat gain on a thermal manikin headform.

    Science.gov (United States)

    Bogerd, Cornelis P; Brühwiler, Paul A; Heus, Ronald

    2008-05-01

    Both radiant and forced convective heat flow were measured for a prototype rowing headgear and white and black cotton caps. The measurements were performed on a thermal manikin headform at a wind speed of 4.0 m . s(-1) (s = 0.1) in a climate chamber at 22.0 degrees C (s = 0.05), with and without radiant heat flow from a heat lamp, coming from either directly above (90 degrees ) or from above at an angle of 55 degrees . The effects of hair were studied by repeating selected measurements with a wig. All headgear reduced the radiant heat gain compared with the nude headform: about 80% for the caps and 95% for the prototype rowing headgear (P convective heat loss was reduced more by the caps (36%) than by the prototype rowing headgear (9%) (P heat gain contributed maximally 13% to the net heat transfer, with or without headgear, showing that forced convective heat loss is the dominant heat transfer parameter under the chosen conditions. The results of the headgear - wig combinations were qualitatively similar, with lower absolute heat transfer.

  11. Finite time thermodynamic analysis of endoreversible Stirling heat engine with regenerative losses

    Energy Technology Data Exchange (ETDEWEB)

    Kaushik, S.C.; Kumar, S. [Indian Inst. of Technology, Centre for Energy Studies, New Delhi (India)

    2000-10-01

    This communication presents an investigation of a finite time thermodynamic analysis of an endoreversible Stirling heat engine. Finite time thermodynamics has been applied to maximise the power output and the corresponding thermal efficiency of an endoreversible Stirling heat engine with internal heat loss in the regenerator and for the finite heat capacity of the external reservoirs. The effect of the effectiveness of the various heat exchangers, the inlet temperatures of external heat reservoirs on the power output and the corresponding thermal efficiency have been studied. It is seen that an endoreversible Stirling heat engine with an ideal regenerator ({epsilon}{sub R}=1.00) is as efficient as an endoreversible Carnot heat engine. It is also found that the maximum power output increases with the heat capacitance rates and effectiveness of the source/sink side heat exchangers while thermal efficiency increases with the effectiveness of the regenerator. (Author)

  12. Plates of the dinosaur stegosaurus: forced convection heat loss fins?

    Science.gov (United States)

    Farlow, J O; Thompson, C V; Rosner, D E

    1976-06-11

    It is suggested that the plates along the arched back and tail of Stegosaurus served an important thermoregulatory function as forced convection "fins." Wind tunnel experiments on finned models, internal heat conduction calculations, and direct observations of the morphology and internal structure of stegosaur plates support this hypothesis, demonstrating the comparative effectiveness of the plates as heat dissipaters, controllable through input blood flow rate, temperature, and body orientation (with respect to wind).

  13. Heat loss may explain bill size differences between birds occupying different habitats.

    Directory of Open Access Journals (Sweden)

    Russell Greenberg

    Full Text Available BACKGROUND: Research on variation in bill morphology has focused on the role of diet. Bills have other functions, however, including a role in heat and water balance. The role of the bill in heat loss may be particularly important in birds where water is limiting. Song sparrows localized in coastal dunes and salt marsh edge (Melospiza melodia atlantica are similar in size to, but have bills with a 17% greater surface area than, those that live in mesic habitats (M. m. melodia, a pattern shared with other coastal sparrows. We tested the hypotheses that sparrows can use their bills to dissipate "dry" heat, and that heat loss from the bill is higher in M. m. atlantica than M. m. melodia, which would indicate a role of heat loss and water conservation in selection for bill size. METHODOLOGY/PRINCIPAL FINDINGS: Bill, tarsus, and body surface temperatures were measured using thermal imaging of sparrows exposed to temperatures from 15-37°C and combined with surface area and physical modeling to estimate the contribution of each body part to total heat loss. Song sparrow bills averaged 5-10°C hotter than ambient. The bill of M. m atlantica dissipated up to 33% more heat and 38% greater proportion of total heat than that of M. m. melodia. This could potentially reduce water loss requirements by approximately 7.7%. CONCLUSIONS/SIGNIFICANCE: This >30% higher heat loss in the bill of M. m. atlantica is independent of evaporative water loss and thus could play an important role in the water balance of sparrows occupying the hot and exposed dune/salt marsh environments during the summer. Heat loss capacity and water conservation could play an important role in the selection for bill size differences between bird populations and should be considered along with trophic adaptations when studying variation in bill size.

  14. THE NITROGEN OXIDE CONCENTRATION DEPENDENCE ON HEAT LOSSES WITH EXIT SMOKE GASES OF HEAT-GENERATING PLANTS

    Directory of Open Access Journals (Sweden)

    A. A. Sedaev

    2012-04-01

    Full Text Available Problem statement. The most significant heat losses are losses associated with exit gases. It is these losses that determine the scale of heat emissions into the plant air with fuel combustion products and reduce the environmental safety of the plant. Many of the derived methods for reducing the nitrogen oxide emission associated with gas purification systems provide a high degree of smoke gas purification, but these methods are based on the use of various chemicals, which sharply reduces their environmental and operational characteristics.Results. The suggested method of simultaneous purification and recycling of gaseous emissions of heat-generating plants differs profitably from the existing ones. Its application will improve tech-nical and economic and also environmental characteristics of heat-generating plants and will make the characteristics of the energy enterprise a closer match to those of waste-free, environmentally-friendly and profitable enterprises.Conclusions. The obtained results confirm the fact that reduction of heat losses with exit gases re-sults in a reduction of nitrogen oxide emissions. Therefore, an increase in environmental safety of a boiler unit can be achieved in tandem with one in heat efficiency.

  15. Thermal stability of anthocyanins and colourless phenolics in pomegranate (Punica granatum L.) juices and model solutions.

    Science.gov (United States)

    Fischer, Ulrike A; Carle, Reinhold; Kammerer, Dietmar R

    2013-06-01

    The present study aimed at a systematic assessment of the factors influencing the anthocyanin (AC) stability and colour retention of pomegranate juices and less complex model solutions with particular focus on the effects of colourless phenolic copigments (CP). The thermal stability of ACs in three pomegranate juices obtained from isolated arils and the entire fruit with and without previous steaming, in model solutions with AC:CP ratios ranging from 1:0 to 1:4 (m/m), and in two purified extracts from pomegranate juices characterised by different phenolic profiles, respectively, was investigated upon heating at 60, 70, 80 and 90°C for 15 min to 5h. The thermal impact on the AC and CP contents, and the formation of 5-hydroxymethylfurfural (HMF) and AC degradation products were monitored using HPLC-DAD-MS(n). Total phenolic contents, antioxidant capacity and colour properties were determined spectrophotometrically. Heating at 90°C for 5h resulted in total AC losses ranging from 76% to 87% of the initial AC levels in the juices, 78% in both extracts as well as 57% and ∼78% in the model solutions, showing the best stability at an AC:CP ratio of 1:2 and in juices having the highest initial AC contents, respectively. In contrast, the AC stability was independent of total phenolic contents, and low and high molecular pomegranate matrix components (such as organic acids and sugars). Good correlation of the AC contents with red colour (a(∗)) was observed for all samples at elevated temperatures (70-90°C). The stability of putative health-promoting polyphenols of pomegranate juices was not markedly affected by the thermal treatment. Unexpectedly, the HMF contents only slightly increased upon forced heating. Therefore, the visual appearance does not adequately reflect the quality and storage stability of pomegranate juices.

  16. Heat loss distribution: Impedance and thermal loss analyses in LiFePO4/graphite 18650 electrochemical cell

    Science.gov (United States)

    Balasundaram, Manikandan; Ramar, Vishwanathan; Yap, Christopher; Lu, Li; Tay, Andrew A. O.; Palani, Balaya

    2016-10-01

    We report here thermal behaviour and various components of heat loss of 18650-type LiFePO4/graphite cell at different testing conditions. In this regard, the total heat generated during charging and discharging processes at various current rates (C) has been quantified in an Accelerating Rate Calorimeter experiment. Irreversible heat generation, which depends on applied current and internal cell resistance, is measured under corresponding charge/discharge conditions using intermittent pulse techniques. On the other hand, reversible heat generation which depends on entropy changes of the electrode materials during the cell reaction is measured from the determination of entropic coefficient at various states of charge/discharge. The contributions of irreversible and reversible heat generation to the total heat generation at both high and low current rates are evaluated. At every state of charge/discharge, the nature of the cell reaction is found to be either exothermic or endothermic which is especially evident at low C rates. In addition, electrochemical impedance spectroscopy measurements are performed on above 18650 cells at various states of charge to determine the components of internal resistance. The findings from the impedance and thermal loss analysis are helpful for understanding the favourable states of charge/discharge for battery operation, and designing better thermal management systems.

  17. Buoyancy driven flow in a hot water tank due to standby heat loss

    DEFF Research Database (Denmark)

    Fan, Jianhua; Furbo, Simon

    2012-01-01

    show that the CFD model predicts satisfactorily water temperatures at different levels of the tank during cooling by standby heat loss. It is elucidated how the downward buoyancy driven flow along the tank wall is established by the heat loss from the tank sides and how the natural convection flow......Results of experimental and numerical investigations of thermal behavior in a vertical cylindrical hot water tank due to standby heat loss of the tank are presented. The effect of standby heat loss on temperature distribution in the tank is investigated experimentally on a slim 150l tank...... parts of the tank is measured by experiments and used as input to the CFD model. Water temperatures at different levels of the tank are measured and compared to CFD calculated temperatures. The investigations focus on validation of the CFD model and on understanding of the CFD calculations.The results...

  18. Wind effects on convective heat loss from a cavity receiver for a parabolic concentrating solar collector

    Energy Technology Data Exchange (ETDEWEB)

    Ma, R.Y. [California State Polytechnic Univ., Pomoma, CA (United States). Dept. of Mechanical Engineering

    1993-09-01

    Tests were performed to determine the convective heat loss characteristics of a cavity receiver for a parabolid dish concentrating solar collector for various tilt angles and wind speeds of 0-24 mph. Natural (no wind) convective heat loss from the receiver is the highest for a horizontal receiver orientation and negligible with the reveler facing straight down. Convection from the receiver is substantially increased by the presence of side-on wind for all receiver tilt angles. For head-on wind, convective heat loss with the receiver facing straight down is approximately the same as that for side-on wind. Overall it was found that for wind speeds of 20--24 mph, convective heat loss from the receiver can be as much as three times that occurring without wind.

  19. The comparison of models for calculating heat conduction losses in laser cutting of metals

    Science.gov (United States)

    Galushkin, M. G.; Golubev, V. S.; Grishaev, R. V.; Khomenko, M. D.

    2011-02-01

    Numerical comparisons of some models for estimating the power losses due to heat conduction in process of gas-assisted laser cutting are presented in this paper. In spite of differences between these models their results match fairly well.

  20. Heat Loss Mechanisms In Transparent Insulation With Honeycomb Structures

    Science.gov (United States)

    Wittwer, V.; Stahl, W.; Pfluger, A.; Goetzberger, A.; Schmid, J.

    1983-12-01

    The development of highly transparent insulation materials is an important step in raising the efficiency of flat plate collectors and for passive use of solar energy in buildings. The problem in combining selective absorbers and honeycomb structures is that the radiation losses due to thermal emission of the material of the structure may be larger than the losses due to convection which are present without the structure. Therefore a thorough analysis of the different loss mechanisms has been made. There are two possibilities for overcoming these difficulties. The first is the use of materials with low absorptance in the infrared or with selective surfaces for the honeycomb structure. The second possibility is the use of highly IR-absorbing materials. In the latter case a selective absorber is not needed. Results from both approaches will be presented.

  1. Estimating losses in heat networks coated with modern liquid crystal thermal insulation

    Science.gov (United States)

    Ilyin, R. A.

    2015-07-01

    One of the present issues during heat network operation in Russia is the losses of thermal energy at its transfer to consumers. According to statements of experts, losses in heat networks reach 35-50%. In this work, some properties of thermo-insulating materials currently in use are described. The innovative TLM Ceramic liquid-crystal thermal insulation is presented by its positive technical and economical characteristics, as well as field-performance data, and the doubts of experts about its declared properties. Location measurement data are presented for Astrakhan Severnaya heat and power plant hot-water system section covered with the 2-mm-thick liquid-crystal thermal insulation layer. Specific heat losses from the hot-water system surface have been determined and the arguments for inexpediency of applying TLM Ceramic liquid-crystal thermal insulation in heat-and-power engineering are discussed.

  2. Chemical characterization of tomato juice fermented with bifidobacteria.

    Science.gov (United States)

    Koh, Jong-Ho; Kim, Youngshik; Oh, Jun-Hyun

    2010-06-01

    The objective of this research was to characterize the chemical properties of tomato juice fermented with bifidobacterial species. Tomato juice was prepared from fresh tomatoes and heated at 100 degrees C prior to fermentation. Bifidobacterium breve, Bifidobacterium longum, and Bifidobacterium infantis were inoculated in tomato juice and kept at 35 to 37 degrees C for up to 6 h. Fructooligosaccharide (FOS) was added to tomato juice prior to fermentation. The analyses for brix, total titratable acidity (TTA), pH, color, and lycopene content were conducted to characterize tomato juices fermented with bifidobacterial species. Heat treatment of tomato juice did not cause any significant changes in brix, pH, and TTA. Only the redness of tomato juice was significantly increased, as the heating time increased to 30 min. The tomato juices fermented with B. breve and B. longum exhibited significant decreases in pH (3.51 and 3.80, respectively) and significant increases in TTA (13.50 and 12.50, respectively) (P tomato juice. The addition of FOS further improved the fermentation of tomato juice by bifidobacterial species. The lycopene contents of tomato juice were significantly increased from 88 to 113 microg/g by heat treatment at 100 degrees C (P < 0.05), however did not exhibit any significant change after fermentation with bifidobacterial species.

  3. Heat loss of heat pipelines in insulation moisture conditions with the evaporation

    OpenAIRE

    Polovnikov Vyacheslav Yu.; Gubina Ekaterina V.

    2014-01-01

    Results of numerical simulation of heat and mass transfer in a wet fibroporous material in conditions of evaporation and steam diffusion were obtained. Values of heat and mass fluxes were established. The contribution of evaporation effect to total heat flux and need to consider volume fractions of water and steam into the structure of fibroporous material in calculation of effective thermal conductivity were shown. Nonstationarity of heat and mass transfer in conditions of considered problem...

  4. Heat loss of heat pipelines in insulation moisture conditions with the evaporation

    Directory of Open Access Journals (Sweden)

    Polovnikov Vyacheslav Yu.

    2014-01-01

    Full Text Available Results of numerical simulation of heat and mass transfer in a wet fibroporous material in conditions of evaporation and steam diffusion were obtained. Values of heat and mass fluxes were established. The contribution of evaporation effect to total heat flux and need to consider volume fractions of water and steam into the structure of fibroporous material in calculation of effective thermal conductivity were shown. Nonstationarity of heat and mass transfer in conditions of considered problem can be ignored.

  5. The TX-model - a quantitative heat loss analysis of district heating pipes by means of IR surface temperature measurements

    Energy Technology Data Exchange (ETDEWEB)

    Zinki, Heimo [ZW Energiteknik, Nykoeping (Sweden)

    1996-11-01

    The aim of this study was to investigate the possibility of analysing the temperature profile at the ground surface above buried district heating pipes in such a way that would enable the quantitative determination of heat loss from the pair of pipes. In practical applications, it is supposed that this temperature profile is generated by means of advanced IR-thermography. For this purpose, the principle of the TX - model has been developed, based on the fact that the heat losses from pipes buried in the ground have a temperature signature on the ground surface. Qualitative analysis of this temperature signature is very well known and in practical use for detecting leaks from pipes. These techniques primarily make use of relative changes of the temperature pattern along the pipe. In the quantitative heat loss analysis, however, it is presumed that the temperature profile across the pipes is related to the pipe heat loss per unit length. The basic idea is that the integral of the temperature profile perpendicular to the pipe, called TX, is a function of the heat loss, but is also affected by other parameters such as burial depth, heat diffusivity, wind, precipitation and so on. In order to analyse the parameters influencing the TX- factor, a simulation model for the energy balance at the ground surface has been developed. This model includes the heat flow from the pipe to the surface and the heat exchange at the surface with the environment due to convection, latent heat change, solar and long wave radiation. The simulation gives the surprising result that the TX factor is by and large unaffected during the course of a day even when the sun is shining, as long as other climate conditions are relatively stable (low wind, no rain, no shadows). The results from the simulations were verified at different sites in Denmark, Finland, Sweden and USA through a co-operative research program organised and partially financed by the IEA District Heating Programme, Task III, and

  6. Analytical study of the heat loss attenuation by clothing on thermal manikins under radiative heat loads

    NARCIS (Netherlands)

    Hartog, E.A. den; Havenith, G.

    2010-01-01

    For wearers of protective clothing in radiation environments there are no quantitative guidelines available for the effect of a radiative heat load on heat exchange. Under the European Union funded project ThermProtect an analytical effort was defined to address the issue of radiative heat load whil

  7. Heat Loss Measurements in Buildings Utilizing a U-value Meter

    DEFF Research Database (Denmark)

    Sørensen, Lars Schiøtt

    the best basis for upgrading the energy performance, it is important to measure the heat losses at different locations on a building facade, in order to optimize the energy performance. The author has invented a U-value meter, enabling measurements of heat transfer coefficients. The meter has been used...

  8. Heat Loss of the Earth and Energy Budget of the Mantle

    Science.gov (United States)

    Mareschal, J.; Jaupart, C.

    2009-05-01

    Determination of the rate of Earth's energy loss is based a very large number of heat flux measurements in a variety of geological settings. Difficulties in integrating the flux over the Earth surface stem from two facts. One is that heat flux varies on a wide range of spatial scales and, in continents, is not a function of a single variable such as geological age, for example. The other difficulty is that the data exhibit large scatter. Advances in the interpretation of oceanic heat flux data are due to a thorough understanding of hydrothermal circulation through oceanic crust and sediments. In continents, the total heat loss has been constrained by sampling of old cratons is now adequate and systematic studies of heat flux and heat production have provided robust constraints on the crustal contribution to the surface heat flux. Heat loss through the ocean floor cannot be determined from the raw data because they are affected by hydrothermal circulation and irregularities in sediment cover. Predictions of the "half-space" model for the conductive cooling of oceanic lithosphere are consistent with heat flux measurements in selected "noise-free" environments as well as with the bathymetry of the sea floor. They are also consistent with values of the mantle temperature beneath oceanic ridges derived from petrology. This cooling model is also consistent with numerical calculations of mantle convection with plates. Using an accurate determination of the area extent of oceanic sea floor including marginal basins and accounting for enhanced heat flux over hot spots, we estimated the rate of heat loss through the oceans to be 32±2 TW (1012 Watts). This result is valid only for the present-day age distribution of sea floor and heat loss may have been different in the past when the distribution of sea floor ages was different from the present. For continents, bias due to the very uneven sampling of the surface heat flux is removed by area- weighting the average. The

  9. Influence of three different concentration techniques on evaporation rate, color and phenolics content of blueberry juice.

    Science.gov (United States)

    Elik, Aysel; Yanık, Derya Koçak; Maskan, Medeni; Göğüş, Fahrettin

    2016-05-01

    The present study was undertaken to assess the effects of three different concentration processes open-pan, rotary vacuum evaporator and microwave heating on evaporation rate, the color and phenolics content of blueberry juice. Kinetics model study for changes in soluble solids content (°Brix), color parameters and phenolics content during evaporation was also performed. The final juice concentration of 65° Brix was achieved in 12, 15, 45 and 77 min, for microwave at 250 and 200 W, rotary vacuum and open-pan evaporation processes, respectively. Color changes associated with heat treatment were monitored using Hunter colorimeter (L*, a* and b*). All Hunter color parameters decreased with time and dependently studied concentration techniques caused color degradation. It was observed that the severity of color loss was higher in open-pan technique than the others. Evaporation also affected total phenolics content in blueberry juice. Total phenolics loss during concentration was highest in open-pan technique (36.54 %) and lowest in microwave heating at 200 W (34.20 %). So, the use of microwave technique could be advantageous in food industry because of production of blueberry juice concentrate with a better quality and short time of operation. A first-order kinetics model was applied to modeling changes in soluble solids content. A zero-order kinetics model was used to modeling changes in color parameters and phenolics content.

  10. Causes and Consequences of Exceptional North Atlantic Heat Loss in Recent Winters

    Science.gov (United States)

    Josey, Simon; Grist, Jeremy; Duchez, Aurelie; Frajka-Williams, Eleanor; Hirschi, Joel; Marsh, Robert; Sinha, Bablu

    2016-04-01

    The mid-high latitude North Atlantic loses large amounts of heat to the atmosphere in winter leading to dense water formation. An examination of reanalysis datasets (ERA-Interim, NCEP/NCAR) reveals that heat loss in the recent winters 2013-14 and 2014-15 was exceptionally strong. The causes and consequences of this extraordinary ocean heat loss will be discussed. In 2013-2014, the net air-sea heat flux anomaly averaged over the whole winter exceeded 100 Wm-2 in the eastern subpolar gyre (the most extreme in the period since 1979 spanned by ERA-Interim). The causes of this extreme heat loss will be shown to be severe latent and sensible heat fluxes driven primarily by anomalously strong westerly airflows from North America and northerly airflows originating in the Nordic Seas. The associated sea level pressure anomaly field reflects the dominance of the second mode of atmospheric variability, the East Atlantic Pattern (EAP) over the North Atlantic Oscillation (NAO) in this winter. The extreme winter heat loss had a significant impact on the ocean extending from the sea surface into the deeper layers and a re-emergent cold Sea Surface Temperature (SST) anomaly is evident in November 2014. The following winter 2014-15 experienced further extreme heat loss that served to amplify the strength of the re-emergent SST anomaly. By summer 2015, an unprecedented cold mid-latitude North Atlantic Ocean surface temperature anomaly is evident in observations and has been widely referred to as the 'big blue blob'. The role played by the extreme surface heat loss in the preceding winters in generating this feature and it subsequent evolution through winter 2015-16 will be explored.

  11. Use of infrared thermography for the evaluation of heat losses during coal storage

    NARCIS (Netherlands)

    Fierro, V.; Miranda, J.L.; Romero, C.; Andrés, J.M.; Pierrot, A.; Gómez-Landesa, E.; Arriaga, A.; Schmal, D.

    1999-01-01

    The exothermic processes during coal storage reduce the calorific value of the coal which in turn results in financial losses. An accurate and easy calculation of the losses may be an efficient tool to evaluate the effectiveness of the measures taken to reduce the spontaneous heating of coal and to

  12. Use of infrared thermography for the evaluation of heat losses during coal storage

    NARCIS (Netherlands)

    Fierro, V.; Miranda, J.L.; Romero, C.; Andrés, J.M.; Pierrot, A.; Gómez-Landesa, E.; Arriaga, A.; Schmal, D.

    1999-01-01

    The exothermic processes during coal storage reduce the calorific value of the coal which in turn results in financial losses. An accurate and easy calculation of the losses may be an efficient tool to evaluate the effectiveness of the measures taken to reduce the spontaneous heating of coal and to

  13. Thermal stratification in a hot water tank established by heat loss from the tank

    DEFF Research Database (Denmark)

    on the natural buoyancy resulting in downward flow along the tank side walls due to heat loss of the tank and the influence on thermal stratification of the tank by the downward flow and the corresponding upward flow in the central parts of the tank. Water temperatures at different levels of the tank......Results of experimental and numerical investigations of thermal stratification and natural convection in a vertical cylindrical hot water tank during standby periods are presented. The transient fluid flow and heat transfer in the tank during cooling caused by heat loss are investigated...

  14. Thermal stratification in a hot water tank established by heat loss from the tank

    DEFF Research Database (Denmark)

    Fan, Jianhua; Furbo, Simon

    2009-01-01

    on the natural buoyancy resulting in downward flow along the tank side walls due to heat loss of the tank and the influence on thermal stratification of the tank by the downward flow and the corresponding upward flow in the central parts of the tank. Water temperatures at different levels of the tank......Results of experimental and numerical investigations of thermal stratification and natural convection in a vertical cylindrical hot water tank during standby periods are presented. The transient fluid flow and heat transfer in the tank during cooling caused by heat loss are investigated...

  15. Endogenous enzymes, heat, and pH affect flavone profiles in parsley (Petroselinum crispum var. neapolitanum) and celery (Apium graveolens) during juice processing.

    Science.gov (United States)

    Hostetler, Gregory L; Riedl, Ken M; Schwartz, Steven J

    2012-01-11

    Flavones are abundant in parsley and celery and possess unique anti-inflammatory properties in vitro and in animal models. However, their bioavailability and bioactivity depend in part on the conjugation of sugars and other functional groups to the flavone core. The effects of juice extraction, acidification, thermal processing, and endogenous enzymes on flavone glycoside profile and concentration in both parsley and celery were investigated. Parsley yielded 72% juice with 64% of the total flavones extracted, whereas celery yielded 79% juice with 56% of flavones extracted. Fresh parsley juice averaged 281 mg flavones/100 g and fresh celery juice, 28.5 mg/100 g. Flavones in steamed parsley and celery were predominantly malonyl apiosylglucoside conjugates, whereas those in fresh samples were primarily apiosylglucoside conjugates; this was apparently the result of endogenous malonyl esterases. Acidification and thermal processing of celery converted flavone apiosylglucosides to flavone glucosides, which may affect the intestinal absorption and metabolism of these compounds.

  16. Effect of heterogenous and homogenous air gaps on dry heat loss through the garment

    Science.gov (United States)

    Mert, Emel; Psikuta, Agnes; Bueno, Marie-Ange; Rossi, René M.

    2015-11-01

    In real life conditions, the trapped air between the human body and the garment has uneven shape and vary over the body parts as a consequence of the complex geometry of the human body. However, the existing clothing models assume uniform air layer between the human body and the garment or its full contact, which may cause large error in the output of simulations. Therefore, the aim of this study was to investigate the effect of a heterogeneous vertical air gap with different configuration of folds (size and frequency) on dry heat loss using a heated cylinder (Torso). It was found that the presence of folds in the garment led to an increased heat loss from the body in comparison to a homogeneous air gap of comparable size. Interestingly, the size of folds did not have an influence on the dry heat loss. Additionally, the effect of the contact area on dry heat loss became important when exceeding a threshold of about 42 %. The results from this study are useful for modelling of a realistic dry heat loss through the clothing and contribute to the improvement of design of protective and active sport garments.

  17. Effect of heterogenous and homogenous air gaps on dry heat loss through the garment.

    Science.gov (United States)

    Mert, Emel; Psikuta, Agnes; Bueno, Marie-Ange; Rossi, René M

    2015-11-01

    In real life conditions, the trapped air between the human body and the garment has uneven shape and vary over the body parts as a consequence of the complex geometry of the human body. However, the existing clothing models assume uniform air layer between the human body and the garment or its full contact, which may cause large error in the output of simulations. Therefore, the aim of this study was to investigate the effect of a heterogeneous vertical air gap with different configuration of folds (size and frequency) on dry heat loss using a heated cylinder (Torso). It was found that the presence of folds in the garment led to an increased heat loss from the body in comparison to a homogeneous air gap of comparable size. Interestingly, the size of folds did not have an influence on the dry heat loss. Additionally, the effect of the contact area on dry heat loss became important when exceeding a threshold of about 42%. The results from this study are useful for modelling of a realistic dry heat loss through the clothing and contribute to the improvement of design of protective and active sport garments.

  18. Radiation Energy Loss from Laser-Heated Shenguang-Ⅱ Hohlraums

    Institute of Scientific and Technical Information of China (English)

    CHANG Tie-Qiang; HUANG Tian-Xuan; SUN Ke-Xu; WANG Guang-Yu; DUAN Qing-Sheng; PEI Wen-Bing; GU Pei-Jun; ZHANG Xing-Hong; DING Yong-Kun; ZHENG Zhi-Jian; YANG Jia-Min

    2004-01-01

    @@ The x ray energy loss out of laser-heated hohlraum through laser entrance holes (LEH) is discussed in detail according to a simple theoretical model and is compared with the hohlraum experimental data measured at Shenguang Ⅱ laser facility. The radiation loss is considered to be composed of two parts, that is, direct contribution from laser spots and re-emitted part from the x ray-heated hohlraum inner wall, and the former accounts for about 20% of the total loss for the Shenguang Ⅱ hohlraums. Owing to the non-equilibrium characteristics of laser target coupling the direct contribution part is non-equilibrium in spectrum.

  19. Thermal stratification in a hot water tank established by heat loss from the tank

    DEFF Research Database (Denmark)

    Fan, Jianhua; Furbo, Simon

    2012-01-01

    This paper presents numerical investigations of thermal stratification in a vertical cylindrical hot water tank established by standby heat loss from the tank. The transient fluid flow and heat transfer in the tank during cooling caused by standby heat loss are calculated by means of validated...... computational fluid dynamics (CFD) models. The measured heat loss coefficient for the different parts of the tank is used as input to the CFD model. Parametric studies are carried out using the validated models to investigate the influence on thermal stratification of the tank by the downward flow...... and the corresponding upward flow in the central parts of the tank. Tank design parameters such as tank volume, height to diameter ratio and insulation and different initial conditions of the tank are investigated.It is elucidated how thermal stratification in the tank is influenced by the natural convection and how...

  20. Numerical investigation of thermal performance of heat loss of parabolic trough receiver

    Institute of Scientific and Technical Information of China (English)

    Modibo; Kane; TRAORE

    2010-01-01

    Based on the analysis of computation methods and heat transfer processes of the parabolic trough receiver running in steady state, a two-dimensional empirical model was developed to investigate the thermal performance of heat loss of parabolic trough receivers under steady state equilibrium. A numerical simulation was conducted for the parabolic trough receiver involved in a literature. Comparisons between numerical and experimental results show that the empirical model is accurate enough and can be used to investigate the thermal performance of heat loss of parabolic trough receivers. The thermal performance of heat loss of UVAC3 and the new-generation UVAC2008 was investigated respectively. The simulation results show that selective coatings and annular pressure influence the thermal performance of heat loss of parabolic trough receivers greatly, wind velocity influences the thermal performance of thermal loss of parabolic trough receivers only a little in contrast with the emittance of selective coatings and air pressure in annular space. And the thermal performance of thermal loss of the new-generation parabolic trough receiver has been improved in a large amount.

  1. Method for optimal design of pipes for low-energy district heating, with focus on heat losses

    DEFF Research Database (Denmark)

    Dalla Rosa, Alessandro; Li, Hongwei; Svendsen, Svend

    2011-01-01

    The synergy between highly energy-efficient buildings and low-energy district heating (DH) systems is a promising concept for the optimal integration of energy-saving policies and energy supply systems based on renewable energy (RE). Network transmission and distribution heat loss is one of the key...... factors in the optimal design of low-energy DH systems. Various pipe configurations are considered in this paper: flexible pre-insulated twin pipes with symmetrical or asymmetrical insulation, double pipes, and triple pipes. These technologies represent potential energy-efficient and cost...... showed the influence of the soil temperature throughout the year. Finally, the article describes proposals for the optimal design of pipes for low-energy applications and presents methods for decreasing heat losses....

  2. Sauropod necks: are they really for heat loss?

    Directory of Open Access Journals (Sweden)

    Donald M Henderson

    Full Text Available Three-dimensional digital models of 16 different sauropods were used to examine the scaling relationship between metabolism and surface areas of the whole body, the neck, and the tail in an attempt to see if the necks could have functioned as radiators for the elimination of excess body heat. The sauropod taxa sample ranged in body mass from a 639 kg juvenile Camarasaurus to a 25 t adult Brachiosaurus. Metabolism was assumed to be directly proportional to body mass raised to the ¾ power, and estimates of body mass accounted for the presence of lungs and systems of air sacs in the trunk and neck. Surface areas were determined by decomposing the model surfaces into triangles and their areas being computed by vector methods. It was found that total body surface area was almost isometric with body mass, and that it showed negative allometry when plotted against metabolic rate. In contrast, neck area showed positive allometry when plotted against metabolic rate. Tail area show negative allometry with respect to metabolic rate. The many uncertainties about the biology of sauropods, and the variety of environmental conditions that different species experienced during the groups 150 million years of existence, make it difficult to be absolutely certain about the function of the neck as a radiator. However, the functional combination of the allometric increase of neck area, the systems of air sacs in the neck and trunk, the active control of blood flow between the core and surface of the body, changing skin color, and strategic orientation of the neck with respect to wind, make it plausible that the neck could have functioned as a radiator to avoid over-heating.

  3. Effect of energetic ion loss on ICRF heating efficiency and energy confinement time in heliotrons

    Energy Technology Data Exchange (ETDEWEB)

    Murakami, S.; Nakajima, N.; Okamoto, M. [National Inst. for Fusion Science, Toki, Gifu (Japan); Nuehrenberg, J.

    1999-06-01

    ICRF heating efficiency and the global energy confinement time during ICRF heating are investigated including the effect of energetic ion loss in heliotrons. The approximate formula of ICRF heating efficiency is derived using the results based on Monte Carlo simulations. The global energy confinement time including energetic ion effect can be expressed in terms of ICRF heating power, plasma density, and magnetic field strength in heliotrons. Our results in the CHS plasma show the systematic decrement of the global energy confinement time due to the energetic ion loss from the assumed energy confinement scaling law, which is consistent with the experimental observations. Also we apply our model to the ICRF minority heating in the LHD plasma in two cases of typical magnetic configurations. The clear increment of the global energy confinement time due to the stored energy of energetic tail ions is obtained in the `orbit improved` configuration, while the decrement is observed in the `standard` configuration. (author)

  4. Enhanced O2 Loss at Mars Due to an Ambipolar Electric Field from Electron Heating

    Science.gov (United States)

    Ergun, R. E.; Andersson, L. A.; Fowler, C. M.; Woodson, A. K.; Weber, T. D.; Delory, G. T.; Andrews, D. J.; Eriksson, A. I.; Mcenulty, T.; Morooka, M. W.; hide

    2016-01-01

    Recent results from the MAVEN Langmuir Probe and Waves (LPW) instrument suggest higher than predicted electron temperatures (T sub e) in Mars dayside ionosphere above approx. 180 km in altitude. Correspondingly, measurements from Neutral Gas and Ion Mass Spectrometer (NGIMS) indicate significant abundances of O2+ up to approx. 500 km in altitude, suggesting that O2+ may be a principal ion loss mechanism of oxygen. In this article, we investigate the effects of the higher T(sub e) (which results from electron heating) and ion heating on ion outflow and loss. Numerical solutions show that plasma processes including ion heating and higher T(sub e) may greatly increase O2+ loss at Mars. In particular, enhanced T(sub e) in Mars ionosphere just above the exobase creates a substantial ambipolar electric field with a potential (e) of several k(sub b)T(sub e), which draws ions out of the region allowing for enhanced escape. With active solar wind, electron and ion heating, direct O2+ loss could match or exceed loss via dissociative recombination of O2+. These results suggest that direct loss of O2+ may have played a significant role in the loss of oxygen at Mars over time.

  5. Numerical analysis of the heat loss of stop valves of heat networks

    Directory of Open Access Journals (Sweden)

    Polovnikov Vyacheslav

    2017-01-01

    Full Text Available The results of mathematical modeling of heat regimes of stop valves of heat networks were given. It was revealed that for the stop valves with a relatively small nominal bore the equivalent pipe length can be reduced more than twice.

  6. Experimental investigations on heat content of supercooled sodium acetate trihydrate by a simple heat loss method

    DEFF Research Database (Denmark)

    Kong, Weiqiang; Dannemand, Mark; Johansen, Jakob Berg

    2016-01-01

    Sodium acetate trihydrate is a phase change material that can be used for long term heat storage in solar heating systems because of its relatively high heat of fusion, a melting temperature of 58 °C and its ability to supercool stable. In practical applications sodium acetate trihydrate tend...... to suffer from phase separation which is the phenomenon where anhydrous salt settles to the bottom over time. This happens especially in supercooled state. The heat released from the crystallization of supercooled sodium acetate trihydrate with phase separation will be lower than the heat released from...... sodium acetate trihydrate without phase separation. Possible ways of avoiding or reducing the problem of phase separation were investigated. A wide variety of composites of sodium acetate trihydrate with additives including extra water, thickening agents, solid and liquid polymers have been...

  7. A model for allometric scaling of mammalian metabolism with ambient heat loss

    KAUST Repository

    Kwak, Ho Sang

    2016-02-02

    Background Allometric scaling, which represents the dependence of biological trait or process relates on body size, is a long-standing subject in biological science. However, there has been no study to consider heat loss to the ambient and an insulation layer representing mammalian skin and fur for the derivation of the scaling law of metabolism. Methods A simple heat transfer model is proposed to analyze the allometry of mammalian metabolism. The present model extends existing studies by incorporating various external heat transfer parameters and additional insulation layers. The model equations were solved numerically and by an analytic heat balance approach. Results A general observation is that the present heat transfer model predicted the 2/3 surface scaling law, which is primarily attributed to the dependence of the surface area on the body mass. External heat transfer effects introduced deviations in the scaling law, mainly due to natural convection heat transfer which becomes more prominent at smaller mass. These deviations resulted in a slight modification of the scaling exponent to a value smaller than 2/3. Conclusion The finding that additional radiative heat loss and the consideration of an outer insulation fur layer attenuate these deviation effects and render the scaling law closer to 2/3 provides in silico evidence for a functional impact of heat transfer mode on the allometric scaling law in mammalian metabolism.

  8. Evaluation of Heat Loss and Water Temperature in a Spent Fuel Pit

    Science.gov (United States)

    Yanagi, Chihiro; Murase, Michio; Yoshida, Yoshitaka; Iwaki, Takanori; Nagae, Takashi

    Three-dimensional calculations of ventilation air flow and thermal-hydraulic behavior in a spent fuel pit (SFP) were made using the CFD software, FLUENT6.3.26 to evaluate the heat loss and water temperature in the SFP after shutdown of its cooling systems. The air and water velocities near the water surface were evaluated from the calculated results and referred to conditions of evaporation heat transfer tests, which were carried out at Shinshu University. From the test data, a correlation for evaporation heat fluxes was introduced and incorporated into the calculation of thermal-hydraulic behavior in the SFP. Then, a three-dimensional calculation of thermal-hydraulic behavior in the SFP was done. It was confirmed that the higher the water temperature was, the larger the heat loss from water was, and that the major heat loss was the evaporation heat transfer from the water surface to ventilation air, which was about ten times larger than the heat transfer to concrete walls.

  9. Freeze concentration of lime juice

    Directory of Open Access Journals (Sweden)

    Ampawan Tansakul

    2008-11-01

    Full Text Available The main objective of this research was to study the effects of processing conditions, i.e. cooling medium temperature (-6, -12 and -18C and scraper blade rotational speed (50, 100 and 150 rpm on the freeze concentration of lime juice. The initial soluble solid content of lime juice was 7.6 Brix. Results showed that soluble solid content of lime juice increased as cooling medium temperature decreased while scraper blade rotational speed increased. It was also found that the processing condition with -18˚C cooling medium temperature and 150 rpm rotational speed of the scraper blade was the best among all studied conditions, although the loss of the soluble solids with ice crystals during ice separation was relatively high at 35%.

  10. Enhanced loss of fusion products during mode conversion heating in TFTR

    Energy Technology Data Exchange (ETDEWEB)

    Darrow, D.S.; Majeski, R.; Fisch, N.J.; Heeter, R.F.; Herrmann, H.W.; Herrmann, M.C.; Zarnstorff, M.C.; Zweben, S.J.

    1995-07-01

    Ion Bernstein waves (IBWS) have been generated by mode conversion of ion cyclotron range of frequency (ICRF) fast waves in TFTR. The loss rate of fusion products in these discharges can be large, up to 10 times the first orbit loss rate. The losses are observed at the passing/trapped boundary, indicating that passing particles are being moved onto loss orbits either by increase of their v{perpendicular} due to the wave, by outward transport in minor radius, or both. The lost particles appear to be DD fusion produced tritons heated to {approximately}1.5 times their birth energy.

  11. Heat transfer enhancement accompanying pressure-loss reduction with winglet-type vortex generators for fin-tube heat exchangers

    Energy Technology Data Exchange (ETDEWEB)

    Torii, K.; Kwak, K.M.; Nishino, K. [Yokohama National Univ. (Japan). Dept. of Mechanical Engineering

    2002-08-01

    This paper proposes a novel technique that can augment heat transfer but nevertheless can reduce pressure-loss in a fin-tube heat exchanger with circular tubes in a relatively low Reynolds number flow, by deploying delta winglet-type vortex generators. The winglets are placed with a heretofore-unused orientation for the purpose of augmentation of heat transfer. This orientation is known as ''common flow up'' configuration. The proposed configuration causes significant separation delay, reduces form drag, and removes the zone of poor heat transfer from the near-wake of the tubes. This enhancement strategy has been successfully verified by experiments in the proposed configuration. In case of staggered tube banks, the heat transfer was augmented by 30% to 10%, and yet the pressure loss was reduced by 55% to 34% for the Reynolds number (based on two times channel height) ranging from 350 to 2100, when the present winglets were added. In case of in-line tube banks, these were found to be 20% to 10% augmentation, and 15% to 8% reduction, respectively. (author)

  12. Solar power generation by use of Stirling engine and heat loss analysis of its cavity receiver

    Science.gov (United States)

    Hussain, Tassawar

    Since concentrated power generation by Stirling engine has the highest efficiency therefore efficient power generation by concentrated systems using a Stirling engine was a primary motive of this research. A 1 kW Stirling engine was used to generate solar power using a Fresnel lens as a concentrator. Before operating On-Sun test, engine's performance test was conducted by combustion test. Propane gas with air was used to provide input heat to the Stirling Engine and 350W power was generated with 14% efficiency of the engine. Two kinds of receivers were used for On-Sun test, first type was the Inconel tubes with trapped helium gas and the second one was the heat pipe. Heat pipe with sodium as a working fluid is considered the best approach to transfer the uniform heat from the receiver to the helium gas in the heater head of the engine. A Number of On-Sun experiments were performed to generate the power. A minimum 1kW input power was required to generate power from the Stirling engine but it was concluded that the available Fresnel lens was not enough to provide sufficient input to the Stirling engine and hence engine was lagged to generate the solar power. Later on, for a high energy input a Beam Down system was also used to concentrate the solar light on the heater head of the Stirling engine. Beam down solar system in Masdar City UAE, constructed in 2009 is a variation of central receiver plant with cassegrainian optics. Around 1.5kW heat input was achieved from the Beam Down System and it was predicted that the engine receiver at beam down has the significant heat losses of about 900W. These high heat losses were the major hurdles to get the operating temperature (973K) of the heat pipes; hence power could not be generated even during the Beam Down test. Experiments were also performed to find the most suitable Cavity Receiver configuration for maximum solar radiation utilizations by engine receiver. Dimensionless parameter aperture ration (AR=d/D) and aperture

  13. A comparison of different methods for in-situ determination of heat losses form district heating pipes

    Energy Technology Data Exchange (ETDEWEB)

    Boehm, Benny [Technical Univ. of Denmark, Dept. of Energy Engineering (Denmark)

    1996-11-01

    A comparison of different methods for in-situ determination of heat losses has been carried out on a 273 mm transmission line in Copenhagen. Instrumentation includes temperature sensors, heat flux meters and an infrared camera. The methods differ with regard to time consumption and costs of applying the specific method, demand on accuracy of temperature measurements, sensitivity to computational parameters, e.g. the thermal conductivity of the soil, response to transients in water temperature and the ground, and steady state assumptions in the model used in the interpretation of the measurements. Several of the applied methods work well. (au)

  14. 不同热力灭菌条件对锦橙汁品质的影响及其DNA稳定性分析%Effects of Different Heat Sterilization Treatments on Jincheng Orange Juice Quality and Its DNA Stability

    Institute of Scientific and Technical Information of China (English)

    李星鑫; 付一帆; 周宇; 李骥; 潘思轶

    2012-01-01

    Fresh Jincheng orange juice was treated by high-temperature instantaneous method (93 ℃, 30 s), low-temperature and long-time method (70 ℃, 15 min) and the method (80℃, 10 rain) commonly used by domestic enterprises in order to study the effects of different heat sterilization methods on the quality of orange juice. Physio-chemical characteristics including juice color, pH, total soluble solids (TSS), titratable acidity (TA), VC, organic acids, reducing sugars and microbiological indexes of Jincheng orange juice were determined. At the same time DNA integrity was preliminarily studied. The results showed that both high temperature and long heating time had an unfavorable effect on orange juice, the contents of VC and organic acids decreased and genomic DNA integrity was significantly impaired. Based on the data obtained, it can be concluded that treatment at 80 ℃ for 10 min is better than the other two in maintaining the quality of orange juice.%为探讨不同的热力杀菌条件对锦橙汁品质的影响,采用高温瞬时(93℃、30s),低温长时(70℃、15min)以及目前国内工厂常用的杀菌条件(80℃、10min)对鲜榨锦橙汁进行处理,测定锦橙汁理化性质(色度、pH值、可溶性固形物含量、总酸含量、VC含量、有机酸含量和还原糖含量)的变化及其杀菌效果,并对其DNA的稳定性进行探究。结果表明,温度过高或加热时间过长均对橙汁品质产生不好的影响,VC和有机酸含量大量降解,DNA完整性被破坏。最后得出80℃、10min灭菌的橙汁在品质上表现出较强的优势。

  15. A Mechanical and Experimental Study on the Heat Loss of Solar Evacuated Tube

    Institute of Scientific and Technical Information of China (English)

    ZHAO Hui-zhong; LIU Zhen-yan; ZHANG Min; HUANG Chen; WANG Li-hui; ZOU Zhi-jun

    2009-01-01

    The experimental system of heat loss of all-glass evacuated solar collector tubes (evacuated tube) is firstly designed and constructed, which uses electric heater as thermal resource. The equilibrium temperatures are less than ±1℃ during the test, and the temperature differences of up/middle/low node in the tube are less than 1 ℃, 3 ℃, and 7℃ respectively. The heat loss of evacuated tube increases about 2.7% with vacuum state of 0.01-1 mPa, and it has the best performance at tube temperature of 20-280℃. The invalidation tube (> 200 mPa) has the biggest heat loss that increases linearly with the tube temperature. The evacuated tubes with the vacuum of 0.01-1 mPa are suitable for most solar adsorption refrigeration.

  16. Morphological and mineral analysis of dental enamel after erosive challenge in gastric juice and orange juice.

    Science.gov (United States)

    Braga, Sheila Regina Maia; De Faria, Dalva Lúcia Araújo; De Oliveira, Elisabeth; Sobral, Maria Angela Pita

    2011-12-01

    This study evaluated and compared in vitro the morphology and mineral composition of dental enamel after erosive challenge in gastric juice and orange juice. Human enamel specimens were submitted to erosive challenge using gastric juice (from endoscopy exam) (n = 10), and orange juice (commercially-available) (n = 10), as follows: 5 min in 3 mL of demineralization solution, rinse with distilled water, and store in artificial saliva for 3 h. This cycle was repeated four times a day for 14 days. Calcium (Ca) loss after acid exposure was determined by atomic emission spectroscopy. The presence of carbonate (CO) and phosphate (PO) in the specimens was evaluated before and after the erosive challenge by FT-Raman spectroscopy. Data were tested using t-tests (P enamel was observed in scanning electron microscopy (SEM). The mean loss of Ca was: 12.74 ± 3.33 mg/L Ca (gastric juice) and 7.07 ± 1.44 mg/L Ca (orange juice). The analysis by atomic emission spectroscopy showed statistically significant difference between erosive potential of juices (P = 0.0003). FT-Raman spectroscopy found no statistically significant difference in the ratio CO/PO after the erosive challenge. The CO/PO ratios values before and after the challenge were: 0.16/0.17 (gastric juice) (P = 0.37) and 0.18/0.14 (orange juice) (P = 0.16). Qualitative analysis by SEM showed intense alterations of enamel surface. The gastric juice caused more changes in morphology and mineral composition of dental enamel than orange juice. The atomic emission spectroscopy showed to be more suitable to analyze small mineral loss after erosive challenge than FT-Raman. Copyright © 2011 Wiley Periodicals, Inc.

  17. Thermal performance of a porus radial fin with natural convection and radiative heat losses

    Directory of Open Access Journals (Sweden)

    Darvishi M.T.

    2015-01-01

    Full Text Available An analytic (series solution is developed to describe the thermal performance of a porous radial fin with natural convection in the fluid saturating the fin and radiation heat loss from the top and bottom surfaces of the fin. The HAM results for the temperature distribution and base heat flux are compared with the direct numerical results and found to be very accurate.

  18. Corona Formation and Heat Loss on Venus by Coupled Upwelling and Delamination

    Science.gov (United States)

    Smrekar, Suzanne E.; Stofan, Ellen R.

    1997-01-01

    Coronae are volcanotectonic features that are unique to Venus and are interpreted to be small-scale upwellings. A model in which upwelling causes delamination at the edge of the plume head, along with deformation of a pre-existing depleted mantel Layer, can produce the full range of topographic forms of coronae. If half of the coronae are active, delamination of the lower lithosphere could account for about 10% of venus's heat loss, with another 15% due to upwelling. Delamination may occur in other geologic enviroment and could help account for 'Venus' heat loss 'deficit'.

  19. Poleward eddy heat flux anomalies associated with recent Arctic sea ice loss

    Science.gov (United States)

    Hoshi, Kazuhira; Ukita, Jinro; Honda, Meiji; Iwamoto, Katsushi; Nakamura, Tetsu; Yamazaki, Koji; Dethloff, Klaus; Jaiser, Ralf; Handorf, Dörthe

    2017-01-01

    Details of the characteristics of upward planetary wave propagation associated with Arctic sea ice loss under present climate conditions are examined using reanalysis data and simulation results. Recent Arctic sea ice loss results in increased stratospheric poleward eddy heat fluxes in the eastern and central Eurasia regions and enhanced upward propagation of planetary-scale waves in the stratosphere. A linear decomposition scheme reveals that this modulation of the planetary waves arises from coupling of the climatological planetary wavefield with temperature anomalies for the eastern Eurasia region and with meridional wind anomalies for the central Eurasia region. Propagation of stationary Rossby wave packets results in a dynamic link between these temperature and meridional wind anomalies with sea ice loss over the Barents-Kara Sea. The results provide strong evidence that recent Arctic sea ice loss significantly modulates atmospheric circulation in winter to modify poleward eddy heat fluxes so as to drive stratosphere-troposphere coupling processes.

  20. Extra Heat Loss Through Light Weight Roofs Due to Latent Heat

    DEFF Research Database (Denmark)

    Rode, Carsten

    1996-01-01

    This report is one in a series of papers in Task 5 of IEA Annex 24 on how moisture and air movements affect the energy performance of building constructions. The effect of latent heat flow will be demonstrated by means of an example: a light weight flat roof.Latent heat flow is one of three...... processes by which moisture affects energy performance:Higher thermal conductivityMoist materials have higher thermal con-ductivity than when they are dry. This is because thermally conducting moisture replaces the better insulating air in the pores of the materials. Moisture also enhan-ces the thermal...... contact between the solid grains of a porous material. Finally, moisture may partici-pate in microscopic heat pipes in a material by which vapour diffuses from the warm to the cold sides of wide pores in the material, and is trans-ported back again by capillary action in adjacent fine pores...

  1. Extra Heat Loss Through Light Weight Roofs Due to Latent Heat

    DEFF Research Database (Denmark)

    Rode, Carsten

    1996-01-01

    This report is one in a series of papers in Task 5 of IEA Annex 24 on how moisture and air movements affect the energy performance of building constructions. The effect of latent heat flow will be demonstrated by means of an example: a light weight flat roof.Latent heat flow is one of three...... processes by which moisture affects energy performance:Higher thermal conductivityMoist materials have higher thermal con-ductivity than when they are dry. This is because thermally conducting moisture replaces the better insulating air in the pores of the materials. Moisture also enhan-ces the thermal...

  2. Modeling the effect of reflective calf hutch covers on reducing heat loss

    Science.gov (United States)

    Binion, W. R.; Friend, T. H.

    2015-12-01

    This study determined if a reflective film could theoretically be useful in moderating the rate of heat loss from calves housed in polyethylene hutches during cold weather. An engineering approach was used in which rate of heat loss was modeled using 38-l steel drums filled with body temperature water and covered by fresh calf hide. The reflective film (cover) consisted of aluminized 0.0635 mm low-density olive color polyethylene. The non-reflective olive side was sprayed with flat black paint. Covers were 1.8 × 3 m with the aluminized side facing the hutch. Two of four hutches were either uncovered or had covers across the top and sides. During the night, (mean temperature ± SE -13.6 ± 0.29 °C), the rate of temperature loss was -0.21 °C per 5-min interval over 28 temperature readings in the covered and -0.25 °C in the uncovered ( R 2 = 0.99). During the daytime (mean ± SE 14.3 ± 0.52 °C), rate of heat loss was -0.15 °C per 5-min interval over 33 temperature readings in the covered and -0.11 °C in the uncovered ( R 2 = 0.99). Reflective film reduced the rate of heat loss during cold nights, but when the sun was shining on the hutches during midday, the uncovered hutches warmed up more and, hence, reduced the rate of heat loss when compared to the covered. Further research is needed on the orientation of hutches in relationship to the sun and with live calves because calves would be able to move into the sun during cold sunny days.

  3. CFD Modeling of Thermal Manikin Heat Loss in a Comfort Evaluation Benchmark Test

    DEFF Research Database (Denmark)

    Nilsson, Håkan O.; Brohus, Henrik; Nielsen, Peter V.

    2007-01-01

    and companies still use several in-house codes for their calculations. The validation and association with human perception and heat losses in reality is consequently very difficult to make. This paper is providing requirements for the design and development of computer manikins and CFD benchmark tests...

  4. Reduction of the Polarization-Dependent Loss of Long-Period Fiber Gratings by Thermal Heating

    Institute of Scientific and Technical Information of China (English)

    S. T. Oh; S. Y. Chang; W. T. Han; U. C. Paek; Y. Chung

    2003-01-01

    The polarization-dependent loss of UV-written long-period fiber gratings was significantly reduced by increasing the pulse repetition rate of the writing UV beam. The effect is closely related with the enhanced photosensitivity induced by thermal heating.

  5. Respiratory heat loss in Morada Nova sheep in Brazilian semi-arid regions

    Directory of Open Access Journals (Sweden)

    Steffan Edward Octávio Oliveira

    2013-07-01

    Full Text Available This study aimed to evaluate the respiratory heat loss in sheep from the equations developed for this species and its relations with meteorological variables in semi-arid regions. The respiratory heat loss (sensible and latent was estimated through the equations in the literature for four 12-month-old male Morada Nova sheep, kept in an installation with shading of ceramic tiles and a 3-meter-high ceiling. The following environmental variables were measured: air temperature (TA, wind speed (U, relative humidity (RH and partial vapor pressure (PP{tA}. The physiological variables measured: rectal temperature (TR and respiratory rate (RR. Statistical analysis was performed based on regression using PROC REG procedure in SAS. The latent respiratory heat loss showed a linear and positive correlation with ambient temperature. However, the respiratory convection showed a linear and negative correlation, but with incipient values. Therefore, the latent heat loss is more important than the sensible one in the respiratory system to maintain thermoregulation of sheep in a semi-arid region of Brazil.

  6. COLOR CHANGE — MASS LOSS CORRELATION FOR HEAT-TREATED WOOD

    Directory of Open Access Journals (Sweden)

    Cristina Marinela Olarescu

    2014-07-01

    Full Text Available Heat treatment is renowned as the most environmentally friendly process of dimensional stabilization that can be applied to wood, in order to make it suitable for outdoor uses. It also darkens wood color and improves wood durability. The intensity of heat treatment can be appreciated by means of two parameters: the color change occured in wood due to the high temperature, and the mass loss, which is a measure of the degree of thermal degradation. In order to find a mathematical correlation between these two parameters, an experimental study was conducted with four European wood species, which were heat-treated at 180°C and 200ºC, for 1-3 hours, under atmosheric pressure.The paper presents the results concerning the color changes and mass losses recorded for the heat-treated wood samples compared to untreated wood.  For all four species, the dependency between the color change and the mass loss was found to be best described by a logarithmic regression equation with R2 of 0.93 to 0.99 for the soft species (spruce, pine and lime, and R2 of 0.77 for beech. The results of this study envisage to simplify the assessment procedure of the heat treatment efficiency, by only measuring the color – a feature that is both convenient and cost-effective. 

  7. Turbulent flow heat transfer and pressure loss in a double pipe heat exchanger with triangular fins

    Directory of Open Access Journals (Sweden)

    Vinous M. Hameed, Bashar Muslem Essa

    2016-01-01

    Full Text Available Experimental investigation of heat transfer and friction factor characteristics in a double pipe heat exchanger with triangular fins was studied. The working fluids were air, flowing in the annular pipe, and water through the inner circular tube. The test section is consisting of two parts. The first part is an insulated tube which has been manufactured from Perspex material of (54mm inner diameter, (2000mm length and (3mm thickness. The second part is an internal copper tube without or with triangular copper fins. The smooth copper tube has (2250mm long and (20mm, 22mm inner and outer diameter respectively. The triangular fins were made of the copper with thickness of 0.3mm and 10mm height. They were installed on the straight copper tube section in three different cases (32, 27, and 22 mm distance between each two successive fins and (15mm pitch between each two of fins. Air at various mass flow rates (0.001875 to 0.003133 kg/sec flows through annuli and water at Reynold's numbers ranging from (10376.9 to 23348.03 flows through the inner tube. The inlet cold air and hot water temperatures are 30oC and 70oC, respectively. The experimental results showed an increase in convective heat transfer coefficient by decreasing in distance between two fins and by increasing Reynold's number. This is due to increase in surface area. It was found that (Space=22mm gives good heat transfer enhancement.

  8. Energy reduction in buildings in temperate and tropic regions utilizing a heat loss measuring device

    DEFF Research Database (Denmark)

    Sørensen, Lars Schiøtt

    2012-01-01

    to ACMV in the "warm countries" contribute to an enormous energy consumption and corresponding CO2 emission. In order to establish the best basis for energy renovation, it is important to have measures of the heat losses on a building façade, for optimizing the energy renovation. This paper will present...... penetration through facades with the aim to reduce the costs to AC. The paper will introduce a common project between NUS (National University of Singapore), AAU (Aalborg University) and HT-Meter, the latter as the U-value Meter developer company. In the project we will measure the heat transfer in the unit W...... of the project. Furthermore this paper present results from already conducted heat loss measurements in the temperate regions....

  9. Change of juice color during raspberry processing in fruit juice and fruit juice concentrate

    Directory of Open Access Journals (Sweden)

    Vukosavljević Predrag

    2006-01-01

    Full Text Available A change of anthocyanins under different conditions of enzymatic treatments, clarification and concentration was determined. A pectin preparation Klerzyme®120, manufactured by DSM, France, specific for "sour fruits" with pH below 3.2, was used for maceration and depectinization. Experiments were carried out by a laboratory hydraulic press. Raw raspberry juice was clarified either by membranes separation processes or by traditional treatments using gelatin and bentonite. For microfiltration and ultrafiltration processes, membrane cut-off should not be below 30,000 g/mol to prevent any color loss. Experiments with membrane separations processes were carried out with five different membranes. A raw depectinized raspberry juice was clarified by cross-flow microfiltration and ultrafiltration using ceramic tubular membranes and hollow fiber polymeric membranes of a molecular weight cut-off of 300, 50 and 30 kg /mol or with a mean pore size of 0.2 urn in the case of microfiltration. Fruit juice concentrations were carried out by a laboratory equipment for vacuum evaporation. Extraction yield by a laboratory hydraulic press was the same in case of single-stage maceration and two-stage maceration. However, due to a lower viscosity, it was observed that single-stage process provides raspberry juice with more color and high efficiency of extraction. It was noticed that thermal breaks of raspberry pulp provide juice containing more total anthocyanins. The clarification using gelatin and bentonite removed about 50% total anthocyanins, while a clarification by a cross-flow ultrafiltration using Carbosep M9, M8 and M7 membranes achieved the highest level of color loss. Total color loss after concentration was 70%. The best results in color protection were observed by a microfiltration through Kerasep membrane, due to its relatively large pores (0.2μm. .

  10. 热处理对红枣汁5-HMF变化的影响%Influence of heat treatment on 5-HMF of Chinese jujube juice

    Institute of Scientific and Technical Information of China (English)

    王军; 李慧芸; 张宝善; 徐辉艳

    2011-01-01

    The effects of water content,heating temperature and time,micromolecule sugar,amino acid,pH value,and metallic ion on 5-HMF of Chinese jujube juice during thermal processing are studied,and the rule of nonenzymatic browning of Chinese jujube juice is searched.The results showed that higher moisture content is,less 5-HMF generate during thermal processing;rising of temperature and extension of time all can cause the increase of non-enzymatic browning index and content of 5-HMF.The effect of reducibility fructose,glucose,maltose to accelerate the generation of 5-HMF is higher than that of irreducibility sucrose,cysteine and aspartate can inhibit the generation of 5-HMF,glycine and lysine can accelerate the generation of 5-HMF;when pH value is 6(natural pH value for jujube juice),the content of 5-HMF is lowest,when pH value is 8,the content of 5-HMF is highest;Ca2+ can reduce the generation of 5-HMF,while Cu2+ and Fe3+ can accelerate the generation of 5-HMF.%研究了红枣汁热处理时,含水量、加热温度和时间、小分子糖、氨基酸、pH、金属离子等主要因素对5-羟甲基糠醛(5-HMF)的影响,探索红枣汁非酶褐变规律.结果表明:热处理红枣汁时,含水量越高,5-HMF生成越少;加热温度的升高及加热时间的延长均可致红枣汁非酶褐变指数及5-HMF值增大;还原性果糖、葡萄糖和麦芽糖较非还原性蔗糖更能促进5-HMF的生成,果糖最强,其次为葡萄糖;半胱氨酸和天冬氨酸有抑制5-HMF的生成作用,甘氨酸和赖氨酸有促进5-HMF的生成作用;pH为6(枣汁自然pH)的红枣汁热处理时5-HMF含量最低,pH为8时(强碱性)最高;Ca2+能减少红枣汁热处理时的5-HMF生成,Cu2+和Fe3+能促进5-HMF生成.

  11. Regional heat loss in resting man during immersion in 25.2 degrees C water.

    Science.gov (United States)

    Wade, C E; Dacanay, S; Smith, R M

    1979-06-01

    Five male subjects having a wide range of relative body fat, 9.2-20.2%, were studied during total body immersion in water at 25.2 degrees C. The regional surface area of each subject was calculated from anthropometric data utilizing a segmental geometric model. Skin temperatures (Tsk) and regional skin heat loss were measured prior to and during 30 min immersion at 13 sites. During immersion, mean Tsk was 25.9 degrees C and remained significantly higher than the water temperature. A measurable temperature gradient for heat flow was observed from all body segments. Segimental temperature in water ranged from 26.7-25.4 degrees C, being warmest at the neck and coolest at the foot. Heat the flow per regional area was highest in the neck, 187 W/m2, and least at the foot, 12 W/m2. Heat flow from each body region was dependent on regional Tsk. Skinfold thickness was a minor factor in altering regional heat flow in the foot, hand, lower arm, upper arm, thigh, and calf; in the torso, neck, and head regions it was of major importance in detering heat loss.

  12. Study on heating mixed juice using vapor from the last effect as steam source in sugar mills%末效汁汽加热混合汁的初步研究

    Institute of Scientific and Technical Information of China (English)

    陆高增; 谢彩锋

    2011-01-01

    根据末效汁汽加热混合汁技术在甘蔗糖厂的应用情况,从理论上分析了末效汁汽加热混合汁在甘蔗制糖生产中应用的可行性.%Pilot - scale application of heating mixed juice using vapor of the last effect in evaproation process in a sugar mill in Guangxi was introduced this paper, then its feasibility of industrial application in sugar mills was discussed based on theoretic analysis and pilot- scale application.

  13. Heat Loss Measurements in Buildings Utilizing a U-value Meter

    DEFF Research Database (Denmark)

    Sørensen, Lars Schiøtt

    Heating of buildings in Denmark accounts for approximately 40% of the entire national energy consumption. For this reason, a reduction of heat losses from building envelopes are of great importance in order to reach the Bologna CO2 emission reduction targets. Upgrading of the energy performance...... of buildings is a topic of huge global interest these years. Not only heating in the temperate and arctic regions are important, but also air conditioning and mechanical ventilation in the tropical countries contribute to an enormous energy consumption and corresponding CO2 emission. In order to establish...... of energy for heating and cooling of buildings. There is a huge energy-saving potential in this area for reducing both the global climate problems as well as economy challenges. In fact, global energy efficiency can be obtained in two ordinary ways. One way is to improve the energy production and supply...

  14. Heat loss through connecting thermistor wires in a three-body graphite calorimeter

    Science.gov (United States)

    Radu, D.; Guerra, A. S.; Ionita, C.; Astefanoaei, I.

    2010-06-01

    The main aim of this paper is to calculate the small but significant amount of heat lost from a graphite calorimeter absorber through connecting thermistor wires during electrical calibration. Taking into account the electro-thermal interaction between the heating thermistor and its surrounding environment, a more realistic approach to the problem was developed and estimative numerical results were obtained. It was found that the wires contribute about 0.01% in extracting heat from the calorimeter core (which corresponds to a correction factor kwcore = 0.9999). The total correction factor for heat loss through the connecting thermistor wires during the electrical calibration of the calorimeter (the total combined effect of the heater and the sensor leads due to conduction, radiation and Joule effect) was determined: kw = 0.9989.

  15. Pasta Fortified with Potato Juice: Structure, Quality, and Consumer Acceptance.

    Science.gov (United States)

    Kowalczewski, Przemysław; Lewandowicz, Grażyna; Makowska, Agnieszka; Knoll, Ismena; Błaszczak, Wioletta; Białas, Wojciech; Kubiak, Piotr

    2015-06-01

    The potential of potato juice in relieving gastrointestinal disorders has already been proven. Work continues on implementation of this active component into products that are widely consumed. In this article, results of an attempt to fortify pasta with potato juice are presented and discussed. Fortification is performed using fresh and dried juice. The influence of the addition on culinary properties of the final product, such as cooking weight and cooking loss, as well as microstructure, color, texture, and consumer acceptance were evaluated. It was found that potato juice can be used for fortification of pasta both in its fresh and dried forms, however the effects on different responses depend on the potato juice form used. The addition of potato juice influenced the color of the product reducing its lightness and shifting color balances from green to red, yellow color saturation was decreased as well. Changes in color were more significant in the case of fresh juice addition. The firmness and microstructure of pasta was also influenced. The surface microstructure of pasta containing fresh potato juice was different from that of the other 2 products being a likely explanation of the lower cooking loss observed in its case. In contrast, the consistency of dough was strengthened by addition of dried potato juice. Principal components analysis indicated that the color change had the most pronounced effect on consumer acceptance. Other physicochemical changes were slightly less significant. Nevertheless, sensory evaluation proved that functional pasta produced with fresh potato juice finds consumer acceptance comparable with that of classic pasta.

  16. Modelling of labour productivity loss due to climate change: HEAT-SHIELD

    Science.gov (United States)

    Kjellstrom, Tord; Daanen, Hein

    2016-04-01

    Climate change will bring higher heat levels (temperature and humidity combined) to large parts of the world. When these levels reach above thresholds well defined by human physiology, the ability to maintain physical activity levels decrease and labour productivity is reduced. This impact is of particular importance in work situations in areas with long high intensity hot seasons, but also affects cooler areas during heat waves. Our modelling of labour productivity loss includes climate model data of the Inter-Sectoral Impact Model Inter-comparison Project (ISI-MIP), calculations of heat stress indexes during different months, estimations of work capacity loss and its annual impacts in different parts of the world. Different climate models will be compared for the Representative Concentration Pathways (RCPs) and the outcomes of the 2015 Paris Climate Conference (COP21) agreements. The validation includes comparisons of modelling outputs with actual field studies using historical heat data. These modelling approaches are a first stage contribution to the European Commission funded HEAT-SHIELD project.

  17. Improvement of Organoleptic Properties of Red Grapefruit Juice (Citrus Paradise Processed By Non-Conventional Technologies

    Directory of Open Access Journals (Sweden)

    L. E. Chacón-Garza

    2016-10-01

    Full Text Available The aim of this study was to analyze the effect of ohmic heating and ultrasound on quality parameters of red grapefruit juice (Citrus paradisi. The juice was processed by ohmic heating (120 V, 70 and 80 °C, 30 and 180 s and ultrasound (amplitude of 40 and 50 µm, and 2 and 10 minutes. The treatments did not significantly affect the cloud value, pH, non-enzymatic browning and colorimetric parameters. The taste was the determining parameter in the choice of juice by consumers. Juices processed with ohmic heating showed sensory characteristics more like the natural juice. The best juice was obtenied by processing with OH at 70 °C for 30 s. According to the present study it could be suggested that red grapefruit juice processed by ohmic heating could improve sensory characteristics without changes in quality parameter.

  18. Ion Heating and Magnetotail Losses at the Martian Ionosphere-Magnetosphere Interface

    Science.gov (United States)

    McFadden, J. P.; Livi, R.; Luhmann, J. G.; Connerney, J. E. P.; Mitchell, D. L.; Mazelle, C. X.; Andersson, L.; Jakosky, B. M.

    2015-12-01

    The Suprathermal And Thermal Ion Composition (STATIC) sensor on the MAVEN spacecraft provides the first detailed look at the heating of Martian ions at the interface between the ionosphere and the solar wind. STATIC's unique design allows it to measure both a wide range in energy (cold plasmas (Ti atmospheric loss. This paper will review the broad range of ion distributions that MAVEN observes escaping down the magnetotail beginning with outflows at the low altitude terminator and their evolution to a warm plasma that forms the tail current sheet. These observations will be used to estimate the atmospheric loss rate of tail outflows.

  19. Development of a river ice jam by a combined heat loss and hydraulic model

    Science.gov (United States)

    Eliasson, J.; Gröndal, G. O.

    2008-11-01

    The heat loss theory and the hydraulic theory for the analysis of the development of wide channel ice jams are discussed and shown. The heat loss theory has been used in Iceland for a long time, while the hydraulic theory largely follows the classical ice-jam build-up theories used in known CFD models. The results are combined in a new method to calculate the maximum thickness and the extent of an ice jam. The results compare favorably to the HEC-RAS model for the development of a very large ice jam in Thjorsa River in Iceland, and have been found in good agreement with historical data, collected where a hydroelectric dam project, Urridafoss, is being planned in the Thjorsa River.

  20. Heat Loss Testing of Schott's 2008 PTR70 Parabolic Trough Receiver

    Energy Technology Data Exchange (ETDEWEB)

    Burkholder, Frank [National Renewable Energy Lab. (NREL), Golden, CO (United States); Kutscher, Chuck [National Renewable Energy Lab. (NREL), Golden, CO (United States)

    2009-05-01

    Two Schott 2008 model year PTR70 HCEs were tested on NREL's heat loss test stand from 100 - 500 deg C in 50 deg C increments. Absorber emittance was determined from the laboratory testing so that the performance of the HCEs could be modeled in a parabolic trough collector. Collector/HCE simulation results for many different field operation conditions were used to create heat loss correlationcoefficients for Excelergy and SAM. SAM estimates that the decreased emittance of the 2008 PTR70 will decrease the LCOE for parabolic trough power plants by 0.5 cents/kWh and increase the electricity generated by 5% relative to previous PTR70s. These conclusions assume that the 2008 PTR70 is supplied at the same cost and with the same optical performance as earlier PTR70 models.

  1. Propagation of combustion waves in the shell-core energetic materials with external heat losses.

    Science.gov (United States)

    Gubernov, V V; Kudryumov, V N; Kolobov, A V; Polezhaev, A A

    2017-03-01

    In this paper, the properties and stability of combustion waves propagating in the composite solid energetic material of the shell-core type are numerically investigated within the one-dimensional diffusive-thermal model with heat losses to the surroundings. The flame speed is calculated as a function of the parameters of the model. The boundaries of stability are determined in the space of parameters by solving the linear stability problem and direct integration of the governing non-stationary equations. The results are compared with the characteristics of the combustion waves in pure solid fuel. It is demonstrated that a stable travelling combustion wave solution can exist for the parameters of the model for which the flame front propagation is unstable in pure solid fuel and it can propagate several times faster even in the presence of significant heat losses.

  2. Loss effects on adhesively-bonded multilayer ultrasonic transducers by self-heating.

    Science.gov (United States)

    Wu, Zhengbin; Cochran, Sandy

    2010-04-01

    Multilayer ultrasonic transducers are widely being used for high power applications. In these applications, typical Langevin/Tonpilz structures without any adhesive bondings however have the disadvantage of limited bandwidth. Therefore adhesively-bonded structures are still a potential solution for this issue. In this paper, two-layer piezoelectric ceramic ultrasonic transducers with two different adhesive bondlines were investigated comparing to a single-layer transducer in terms of loss effects during operation with excitation signals sufficient to cause self-heating. The theoretical functions fitted to the measured time-temperature dependency data are compared with experimental results of different piezoelectric transducers. Theoretical analysis of loss characteristics at various surface displacements and the relationship with increasing temperature are reported. The effects of self-heating on the practical performance of multilayer ultrasonic transducers with adhesive bondlines are discussed.

  3. Mathematical Modeling of Eddy-Current Loss for a New Induction Heating Device

    Directory of Open Access Journals (Sweden)

    Hai Du

    2014-01-01

    Full Text Available A new induction heating device is presented in this paper. This device can convert mechanical energy into heat energy by utilizing eddy currents, which are induced by rotating permanent magnets. A mathematical model is established for estimating eddy-current loss of the device. The distribution of induced currents and the resultant magnetic field intensity are considered in the process of modeling the eddy-current loss and so is the mutual influence of the electric field between neighborhood pole projection areas. Particularly, the skin effect is considered by correcting the numerical integral domain of eddy current density, which has great effect on the calculating results. Based on specific examples, the effectiveness and correctness of proposed model are proved by finite element analysis. The results show that the mathematical model can provide important reference for design and structure optimization of the device.

  4. Development of a river ice jam by a combined heat loss and hydraulic model

    Directory of Open Access Journals (Sweden)

    J. Eliasson

    2008-11-01

    Full Text Available The heat loss theory and the hydraulic theory for the analysis of the development of wide channel ice jams are discussed and shown. The heat loss theory has been used in Iceland for a long time, while the hydraulic theory largely follows the classical ice-jam build-up theories used in known CFD models. The results are combined in a new method to calculate the maximum thickness and the extent of an ice jam. The results compare favorably to the HEC-RAS model for the development of a very large ice jam in Thjorsa River in Iceland, and have been found in good agreement with historical data, collected where a hydroelectric dam project, Urridafoss, is being planned in the Thjorsa River.

  5. A Computing Approach with the Heat-Loss Model for the Transient Analysis of Liquid Metal Natural Circulation Loop

    OpenAIRE

    2014-01-01

    The transient behaviors of natural circulation loop (NCL) are important for the system reliability under postulated accidents. The heat loss and structure thermal inertia may influence the transient behaviors of NCL greatly, so a transient analysis model with consideration of heat loss was developed based on the MATLAB/Simulink to predict the thermal-hydraulic characteristic of liquid metal NCL. The transient processes including the start-up, the loss of pump, and the shutdown of thermal-hydr...

  6. Finite time thermodynamic analysis and optimization of solar-dish Stirling heat engine with regenerative losses

    Directory of Open Access Journals (Sweden)

    Sharma Arjun

    2011-01-01

    Full Text Available The present study investigates the performance of the solar-driven Stirling engine system to maximize the power output and thermal efficiency using the non-linearized heat loss model of the solar dish collector and the irreversible cycle model of the Stirling engine. Finite time thermodynamic analysis has been done for combined system to calculate the finite-rate heat transfer, internal heat losses in the regenerator, conductive thermal bridging losses and finite regeneration process time. The results indicate that exergy efficiency of dish system increases as the effectiveness of regenerator increases but decreases with increase in regenerative time coefficient. It is also found that optimal range of collector temperature and corresponding concentrating ratio are 1000 K~1400 K and 1100~1400, respectively in order to get maximum value of exergy efficiency. It is reported that the exergy efficiency of this dish system can reach the maximum value when operating temperature and concentrating ratio are 1150 K and 1300, respectively.

  7. Using Solar Hot Water to Address Piping Heat Losses in Multifamily Buildings

    Energy Technology Data Exchange (ETDEWEB)

    Springer, David [National Renewable Energy Lab. (NREL), Golden, CO (United States); Seitzler, Matt [National Renewable Energy Lab. (NREL), Golden, CO (United States); Backman, Christine [National Renewable Energy Lab. (NREL), Golden, CO (United States); Weitzel, Elizabeth [National Renewable Energy Lab. (NREL), Golden, CO (United States)

    2015-10-01

    Solar thermal water heating is most cost effective when applied to multifamily buildings and some states offer incentives or other inducements to install them. However, typical solar water heating designs do not allow the solar generated heat to be applied to recirculation losses, only to reduce the amount of gas or electric energy needed for hot water that is delivered to the fixtures. For good reasons, hot water that is recirculated through the building is returned to the water heater, not to the solar storage tank. The project described in this report investigated the effectiveness of using automatic valves to divert water that is normally returned through the recirculation piping to the gas or electric water heater instead to the solar storage tank. The valves can be controlled so that the flow is only diverted when the returning water is cooler than the water in the solar storage tank.

  8. Using Solar Hot Water to Address Piping Heat Losses in Multifamily Buildings

    Energy Technology Data Exchange (ETDEWEB)

    Springer, David [Alliance for Residential Building Innovation, Davis, CA (United States); Seitzler, Matt [Alliance for Residential Building Innovation, Davis, CA (United States); Backman, Christine [Alliance for Residential Building Innovation, Davis, CA (United States); Weitzel, Elizabeth [Alliance for Residential Building Innovation, Davis, CA (United States)

    2015-10-01

    Solar thermal water heating is most cost effective when applied to multifamily buildings and some states offer incentives or other inducements to install them. However, typical solar water heating designs do not allow the solar generated heat to be applied to recirculation losses, only to reduce the amount of gas or electric energy needed for hot water that is delivered to the fixtures. For good reasons, hot water that is recirculated through the building is returned to the water heater, not to the solar storage tank. The project described in this report investigated the effectiveness of using automatic valves to divert water that is normally returned through the recirculation piping to the gas or electric water heater instead to the solar storage tank. The valves can be controlled so that the flow is only diverted when the returning water is cooler than the water in the solar storage tank.

  9. Artificial Neural Networks-Based Software for Measuring Heat Collection Rate and Heat Loss Coefficient of Water-in-Glass Evacuated Tube Solar Water Heaters.

    Science.gov (United States)

    Liu, Zhijian; Liu, Kejun; Li, Hao; Zhang, Xinyu; Jin, Guangya; Cheng, Kewei

    2015-01-01

    Measurements of heat collection rate and heat loss coefficient are crucial for the evaluation of in service water-in-glass evacuated tube solar water heaters. However, conventional measurement requires expensive detection devices and undergoes a series of complicated procedures. To simplify the measurement and reduce the cost, software based on artificial neural networks for measuring heat collection rate and heat loss coefficient of water-in-glass evacuated tube solar water heaters was developed. Using multilayer feed-forward neural networks with back-propagation algorithm, we developed and tested our program on the basis of 915 measured samples of water-in-glass evacuated tube solar water heaters. This artificial neural networks-based software program automatically obtained accurate heat collection rate and heat loss coefficient using simply "portable test instruments" acquired parameters, including tube length, number of tubes, tube center distance, heat water mass in tank, collector area, angle between tubes and ground and final temperature. Our results show that this software (on both personal computer and Android platforms) is efficient and convenient to predict the heat collection rate and heat loss coefficient due to it slow root mean square errors in prediction. The software now can be downloaded from http://t.cn/RLPKF08.

  10. Novel magnetic core materials impact modelling and analysis for minimization of RF heating loss

    Science.gov (United States)

    Ghosh, Bablu Kumar; Mohamad, Khairul Anuar; Saad, Ismail

    2016-02-01

    The eddy current that exists in RF transformer/inductor leads to generation of noise/heat in the circuit and ultimately reduces efficiency in RF system. Eddy current is generated in the magnetic core of the inductor/transformer largely determine the power loss for power transferring process. The losses for high-frequency magnetic components are complicated due to both the eddy current variation in magnetic core and copper windings reactance variation with frequency. Core materials permeability and permittivity are also related to variation of such losses those linked to the operating frequency. This paper will discuss mainly the selection of novel magnetic core materials for minimization of eddy power loss by using the approach of empirical equation and impedance plane simulation software TEDDY V1.2. By varying the operating frequency from 100 kHz to 1GHz and magnetic flux density from 0 to 2 Tesla, the eddy power loss is evaluated in our study. The Nano crystalline core material is found to be the best core material due to its low eddy power loss at low conductivity for optimum band of frequency application.

  11. Effects of high hydrostatic pressure on microflora and some quality attributes of grape juice

    Science.gov (United States)

    Mert, Mecnun; Buzrul, Sencer; Alpas, Hami

    2013-03-01

    Red and white grape juices were treated with high hydrostatic pressure (HHP) at three different pressures, temperature and time values to investigate the effects of HHP on natural microflora and some quality attributes of the juices. Increased pressure, temperature and time showed significant effect on the microbial reduction and no microbial growth were observed in HHP-treated grape juices up to 90 days. HHP had little or no effect on pH and color of the juices. Although 5-hydroxymethylfurfural (HMF) formation was observed in heat pasteurized samples, no HMF was detected in HHP-treated juices. This study demonstrated that HHP could be used as an alternative to heat treatment.

  12. Optimizing the District Heating Primary Network from the Perspective of Economic-Specific Pressure Loss

    Directory of Open Access Journals (Sweden)

    Haichao Wang

    2017-07-01

    Full Text Available A district heating (DH system is one of the most important components of infrastructures in cold areas. Proper DH network design should balance the initial investment and the heat distribution cost of the DH network. Currently, this design is often based on a recommended value for specific pressure loss (R = ∆P/L in the main lines. This will result in a feasible network design, but probably not be optimal in most cases. The paper develops a novel optimization model to facilitate the design by considering the initial investment in the pipes and the heat distribution costs. The model will generate all possible network scenarios consisting of different series of diameters for each pipe in the flow direction of the network. Then, the annuity on the initial investment, the heat distribution cost, and the total annual cost will be calculated for each network scenario, taking into account the uncertainties of the material prices and the yearly operating time levels. The model is applied to a sample DH network and the results indicate that the model works quite well, clearly identifying the optimal network design and demonstrating that the heat distribution cost is more important than the initial investment in DH network design.

  13. Comparison of bioactive components in fresh, pressurized, pasteurized and sterilized pennywort (Centella asiatica L.) juices

    Science.gov (United States)

    Apichartsrangkoon, Arunee; Chattong, Utaiwan; Chunthanom, Pornprapa

    2012-06-01

    The biologically active constituents of pennywort juice were analyzed by HPLC. The juice extract contained the bioactive glycosides, including asiaticoside and madecassoside. Antioxidant properties of juices were determined in terms of ferric-reducing antioxidant power assay, total polyphenol, β-carotene and ascorbic acid contents. After processing, asiaticoside, madecassoside and β-carotene in the extracted juice were relatively stable with no significant losses occurring. Pressurization could significantly retain ascorbic acid, polyphenols and antioxidant capacity than those pasteurization or sterilization. For storage assessment, asiaticoside in the processed juices was relatively stable during 4 months storage. Losses of ascorbic acid in the pressurized juice during storage were greater than in pasteurized and sterilized juice. However, the total amount of ascorbic acid retained in pressurized juice was still higher than those thermal-treated products.

  14. Numerical Studies on Natural Convection Heat Losses from Open Cubical Cavities

    Directory of Open Access Journals (Sweden)

    M. Prakash

    2013-01-01

    Full Text Available The natural convection heat losses occurring from cubical open cavities are analysed in this paper. Open cubical cavities of sides 0.1 m, 0.2 m, 0.25 m, 0.5 m, and 1 m with constant temperature back wall boundary conditions and opening ratio of 1 are studied. The Fluent CFD software is used to analyse the three-dimensional (3D cavity models. The studies are carried out for cavities with back wall temperatures between 35°C and 100°C. The effect of cavity inclination on the convective loss is analysed for angles of 0° (cavity facing sideways, 30°, 45°, 60°, and 90° (cavity facing vertically downwards. The Rayleigh numbers involved in this study range between 4.5 × 105 and 1.5 × 109. The natural convection loss is found to increase with an increase in back wall temperature. The natural convection loss is observed to decrease with an increase in cavity inclination; the highest convective loss being at 0° and the lowest at 90° inclination. This is observed for all cavities analysed here. Nusselt number correlations involving the effect of Rayleigh number and the cavity inclination angle have been developed from the current studies. These correlations can be used for engineering applications such as electronic cooling, low- and medium-temperature solar thermal systems, passive architecture, and also refrigeration systems.

  15. The effect of stellar radiation on exoplanet atmospheric heating and mass loss

    Science.gov (United States)

    Ojanen, Winonah; Miller, Brendan P.; Gallo, Elena; Wright, Jason; Poppenhaeger, Katja

    2017-01-01

    Our project aims to investigate the influence of stellar activity and high-energy radiation on short-period transiting exoplanet atmospheric heating and mass loss. Mass loss in closely orbiting gaseous exoplanets could be significant enough to evaporate a significant portion of the atmosphere over the total system lifetime. A current question of interest is how Neptune-class gas giants might change over time from being exposed to intense X-ray and UV flux radiated from the star. Our research aims to estimate current and total mass loss for four Neptune-class exoplanets that have both measured radii and masses. We use computer software to reduce and analyze Chandra X-ray observations of Neptune-class exoplanets, including HAT-P-11b and archival data of GJ 436b, to calculate the high-energy incident flux for each planet. We then estimate the current-epoch mass-loss rate and construct integrated mass-loss histories. We test whether planets receiving the greatest dose of high-energy radiation also tend to be the lowest mass and the most dense, suggestive of evaporation. These observations provide essential empirical input for understanding and modeling the potential evolutionary transformation of hot gas giants into less massive and more dense remnants.

  16. Effects of vertically ribbed surface roughness on the forced convective heat losses in central receiver systems

    Science.gov (United States)

    Uhlig, Ralf; Frantz, Cathy; Fritsch, Andreas

    2016-05-01

    External receiver configurations are directly exposed to ambient wind. Therefore, a precise determination of the convective losses is a key factor in the prediction and evaluation of the efficiency of the solar absorbers. Based on several studies, the forced convective losses of external receivers are modeled using correlations for a roughened cylinder in a cross-flow of air. However at high wind velocities, the thermal efficiency measured during the Solar Two experiment was considerably lower than the efficiency predicted by these correlations. A detailed review of the available literature on the convective losses of external receivers has been made. Three CFD models of different level of detail have been developed to analyze the influence of the actual shape of the receiver and tower configuration, of the receiver shape and of the absorber panels on the forced convective heat transfer coefficients. The heat transfer coefficients deduced from the correlations have been compared to the results of the CFD simulations. In a final step the influence of both modeling approaches on the thermal efficiency of an external tubular receiver has been studied in a thermal FE model of the Solar Two receiver.

  17. Influence of resonant magnetic perturbations on transient heat load deposition and fast ion losses

    Energy Technology Data Exchange (ETDEWEB)

    Rack, Michael Thomas

    2014-07-11

    losses in the presence of resonant magnetic perturbation fields, is presented. It is used to investigate the impact of various types of perturbation field, static and rotating, on the losses. The investigations of the heat load deposition profiles show important features of the resonant magnetic perturbation fields. Firstly, the heat can be favourably redistributed to reduce the local heat fluxes; secondly, a physical process is observed that appears to be linked to the heat redistribution and causes a slow propagation of a heat flux pattern long before the major energy is ejected. This opens a new view on the physics of resonant magnetic perturbation fields as it shows that processes on different time-scales are involved during the control of the plasma edge instabilities. The control of these instabilities can benefit from the new method of applying resonant magnetic perturbation fields using lower hybrid waves. This method provides high flexibility as needed to optimize the heat load redistribution. It is proven to create perturbation fields that are always resonant in the plasma edge region. In addition, it was found that no clear drawbacks appear over a wide range of perturbation fields; moreover, strong indications for an improvement of the fast ion confinement are seen. The overall results provide a positive outlook for the application of resonant magnetic perturbation fields to control edge instabilities: (a) an advantageous redistribution of transient heat loads is achievable, (b) lower hybrid waves can be used for the production of highly flexible resonant magnetic perturbation fields, and (c) resonant magnetic perturbation fields do not necessarily reduce the fast ion confinement. These results show that an optimization of the applied magnetic perturbation fields is able to solve the problem of transient heat loads without any drawbacks for the crucial fast ion confinement.

  18. Heat loss analysis-based design of a 12 MW wind power generator module having an HTS flux pump exciter

    Science.gov (United States)

    Sung, Hae-Jin; Go, Byeong-Soo; Jiang, Zhenan; Park, Minwon; Yu, In-Keun

    2016-11-01

    The development of an effective high-temperature superconducting (HTS) generator is currently a research focus; however, the reduction of heat loss of a large-scale HTS generator is a challenge. This study deals with a heat loss analysis-based design of a 12 MW wind power generator module having an HTS flux pump exciter. The generator module consists of an HTS rotor of the generator and an HTS flux pump exciter. The specifications of the module were described, and the detailed configuration of the module was illustrated. For the heat loss analysis of the module, the excitation loss of the flux pump exciter, eddy current loss of all of the structures in the module, radiation loss, and conduction loss of an HTS coil supporter were assessed using a 3D finite elements method program. In the case of the conduction loss, different types of the supporters were compared to find out the supporter of the lowest conduction loss in the module. The heat loss analysis results of the module were reflected in the design of the generator module and discussed in detail. The results will be applied to the design of large-scale superconducting generators for wind turbines including a cooling system.

  19. A Magma Accretion Model for the Formation of Oceanic Lithosphere: Implications for Global Heat Loss

    CERN Document Server

    Hamza, V M; Alexandrino, C H

    2010-01-01

    A simple magma accretion model of the oceanic lithosphere is proposed and its implications for understanding the thermal field of oceanic lithosphere examined. The new model (designated VBA) assumes existence of lateral variations in magma accretion rates and temperatures at the boundary zone between the lithosphere and the asthenosphere. Heat flow and bathymetry variations calculated on the basis of the VBA model provide vastly improved fits to respective observational datasets. The improved fits have been achieved for the entire age range and without the need to invoke the ad-hoc hypothesis of large-scale hydrothermal circulation in stable ocean crust. The results suggest that estimates of global heat loss need to be downsized by at least 25%.

  20. A method to determine stratification efficiency of thermal energy storage processes independently from storage heat losses

    DEFF Research Database (Denmark)

    Haller, M.Y.; Yazdanshenas, Eshagh; Andersen, Elsa

    2010-01-01

    A new method for the calculation of a stratification efficiency of thermal energy storages based on the second law of thermodynamics is presented. The biasing influence of heat losses is studied theoretically and experimentally. Theoretically, it does not make a difference if the stratification...... process is in agreement with the first law of thermodynamics. A comparison of the stratification efficiencies obtained from experimental results of charging, standby, and discharging processes gives meaningful insights into the different mixing behaviors of a storage tank that is charged and discharged...

  1. Analytical Model for Predicting the Heat Loss Effect on the Pyrolysis of Biomass Particles

    Institute of Scientific and Technical Information of China (English)

    Alireza Rahbari; Fatemeh Ebrahiminasab; Mehdi Bidabadi

    2013-01-01

    This paper presents the combined influence of heat-loss and radiation on the pyrolysis of biomass parti-cles by considering the structure of one-dimensional, laminar and steady state flame propagation in uniformly pre-mixed wood particles. The assumed flame structure consists of a broad preheat-vaporization zone where the rate of gas-phase chemical reaction is small, a thin reaction zone composed of three regions:gas, tar and char combustion where convection and the vaporization rate of the fuel particles are small, and a broad convection zone. The analy-sis is performed in the asymptotic limit, where the value of the characteristic Zeldovich number is large and the equivalence ratio is larger than unity (i.e. u 1ϕ ≥ ). The principal attention is made on the determination of a non-linear burning velocity correlation. Consequently, the impacts of radiation, heat loss and particle size as the de-termining factors on the flame temperature and burning velocity of biomass particles are declared in this research.

  2. Removal of phenolic compounds in pomegranate juices using ultrafiltration and laccase-ultrafiltration combinations.

    Science.gov (United States)

    Alper, Neslihan; Acar, Jale

    2004-06-01

    Phenolic compounds of fruit juices are responsible for haze and sediment formation as well as for color, bitterness and astringency. The influence of ultrafiltration (UF) and laccase-UF combination was investigated on phenolic contents of pomegranate juices and on filtration output. Laccase-treated and then ultrafiltered pomegranate juices have shown a rapid increase in their color, when compared to only ultrafiltered (control) samples. Kinetic parameters of laccase were also determined. During the oxidation period, the changes occurring in pomegranate juices were estimated from phenolic contents, color and anthocyanin measurements. Results have shown that laccase oxidation produced a significant decrease in phenolic content of pomegranate juices while juice color the increased. However, in recent literatures, the possibility to remove polyphenols in apple juices was reported. We decided in this study that laccase treatment can not be applied due to the loss of natural red color and unwanted dark brownish color formation in pomegranate juice.

  3. Simulating experimental investigation on the safety of nuclear heating reactor in loss-of-coolant accidents

    Science.gov (United States)

    Xu, Zhanjie

    1996-12-01

    The 5MW low temperature nuclear heating reactor (NHR-5) is a new and advanced type of nuclear reactor developed by Institute of Nuclear Energy Technology (INET) of Tsinghua University of China in 1989. Its main loop is a thermal-hydraulic system with natural circulation. This paper studies the safety of NHR under the condition of loss-of-coolant accidents (LOCAs) by means of simulant experiments. First, the background and necessity of the experiments are presented, then the experimental system, including the thermal-hydraulic system and the data collection system, and similarity criteria are introduced. Up to now, the discharge experiments with the residual heating power (20% rated heating power) have been carried out on the experimental system. The system parameters including circulation flow rate, system pressure, system temperature, void fraction, discharge mass and so on have been recorded and analyzed. Based on the results of the experiments, the conclusions are shown as follos: on the whole, the reactor is safe under the condition of LOCAs, but the thermal vacillations resulting from the vibration of the circulation flow rate are disadvantageous to the internal parts of the reactor core.

  4. A Magma Accretion Model for the Formation of Oceanic Lithosphere: Implications for Global Heat Loss

    Directory of Open Access Journals (Sweden)

    Valiya M. Hamza

    2010-01-01

    Full Text Available A magma accretion model of oceanic lithosphere is proposed and its implications for understanding its thermal field examined. The new model (designated Variable Basal Accretion—VBA assumes existence of lateral variations in magma accretion rates and temperatures at the boundary zone between the lithosphere and the asthenosphere. However, unlike the previous thermal models of the lithosphere, the ratio of advection to conduction heat transfer is considered a space dependent variable. The results of VBA model simulations reveal that the thickness of the young lithosphere increases with distance from the ridge axis, at rates faster than those predicted by Half-Space Cooling models. Another noteworthy feature of the new model is its ability to account for the main features in the thermal behavior of oceanic lithosphere. The improved fits to bathymetry have been achieved for the entire age range and without the need to invoke the ad-hoc hypothesis of large-scale hydrothermal circulation. Also, use of VBA model does not lead to artificial discontinuities in the temperature field of the lithosphere, as is the case with GDH (Global Depth Heat Flow reference models. The results suggest that estimates of global heat loss need to be downsized by at least 25%.

  5. Effect of prolonged heat treatments at low temperature on shear force and cooking loss in cows and young bulls

    DEFF Research Database (Denmark)

    Christensen, L.; Andersen, L.; Løje, Hanne

    2011-01-01

    and cooking loss in semitendinosus from cows (4-6 years) and young bulls (12-14 months), representing 2 categories of beef with varying thermal strength of connective tissue. Vacuum packed muscle samples were heat treated at 53°C, 55°C, 58°C and 63°C in water baths for 2½, 7½ and 19½ h. Cooking loss...... 53°C to 55°C, or when increasing heating time from 2½ to 7½ h at 53°C. In semitendinosus from cows shear force decreased significantly with increasing temperature, and with increasing heating time from 2½ to 19½ h at 55°C and 63°C. Cooking loss increased with increasing heating temperature in both...

  6. Diffusive, convective and Nernst-effect losses of magnetic flux and heat from a wall-confined magnetized plasma

    Science.gov (United States)

    Velikovich, A. L.; Giuliani, J. L.; Zalesak, S. T.

    2013-10-01

    The recently proposed MAGLIF approach to inertial fusion ignition involves compression and heating of plasma with frozen-in magnetic flux by a heavy cylindrical liner. To reach fusion conditions, the compressed plasma should retain a large fraction of the magnetic flux and thermal energy enclosed by the liner. Magnetic flux and heat losses from strongly magnetized plasma to a cold liner wall are significantly influenced by the Nernst and Ettingshausen thermomagnetic effects. We present exact analytical solutions of 1D MHD equations with Ohmic heating, heat conductivity and thermomagnetic terms included and discuss relative roles of diffusive, conductive and Nernst-effect-related losses of magnetic flux and heat from the magnetized plasma to the wall. These solutions are compared to our 1D simulation results. They can serve for verification of plasma transport modeling by MHD codes. Work supported by DOE/NNSA.

  7. Temperature distributions in laser-heated semi-infinite and finite-thickness media with convective surface losses.

    Science.gov (United States)

    Loze, M K; Wright, C D

    1998-10-01

    The temperature distributions produced within semi-infinite and finite-thickness media heated by a moving laser beam with a Gaussian power-density profile are examined by use of a time-domain method. Convective losses, described by Newton's law of cooling, from the medium surfaces are included. Various medium absorption models are considered. The solutions are given as single integrals with respect to time of simple functions. The resulting expressions have been used to examine the role of surface losses in information storage and medical applications. The role of convective losses in optical recording systems is found to be insignificant. However, for medical applications, combined convective and evaporative surface losses represent an important surface-heat-loss mechanism.

  8. Comparative study of beam losses and heat loads reduction methods in MITICA beam source

    Energy Technology Data Exchange (ETDEWEB)

    Sartori, E., E-mail: emanuele.sartori@igi.cnr.it; Agostinetti, P.; Dal Bello, S.; Marcuzzi, D.; Serianni, G.; Veltri, P. [Consorzio RFX, Euratom-ENEA association, C.so Stati Uniti 4, 35127 Padova (Italy); Sonato, P. [Consorzio RFX, Euratom-ENEA association, C.so Stati Uniti 4, 35127 Padova (Italy); Dipartimento di Ingegneria Elettrica, Padova University, Via Gradenigo 6/a, 35131 Padova (Italy)

    2014-02-15

    In negative ion electrostatic accelerators a considerable fraction of extracted ions is lost by collision processes causing efficiency loss and heat deposition over the components. Stripping is proportional to the local density of gas, which is steadily injected in the plasma source; its pumping from the extraction and acceleration stages is a key functionality for the prototype of the ITER Neutral Beam Injector, and it can be simulated with the 3D code AVOCADO. Different geometric solutions were tested aiming at the reduction of the gas density. The parameter space considered is limited by constraints given by optics, aiming, voltage holding, beam uniformity, and mechanical feasibility. The guidelines of the optimization process are presented together with the proposed solutions and the results of numerical simulations.

  9. Comparative study of beam losses and heat loads reduction methods in MITICA beam source

    Science.gov (United States)

    Sartori, E.; Agostinetti, P.; Dal Bello, S.; Marcuzzi, D.; Serianni, G.; Sonato, P.; Veltri, P.

    2014-02-01

    In negative ion electrostatic accelerators a considerable fraction of extracted ions is lost by collision processes causing efficiency loss and heat deposition over the components. Stripping is proportional to the local density of gas, which is steadily injected in the plasma source; its pumping from the extraction and acceleration stages is a key functionality for the prototype of the ITER Neutral Beam Injector, and it can be simulated with the 3D code AVOCADO. Different geometric solutions were tested aiming at the reduction of the gas density. The parameter space considered is limited by constraints given by optics, aiming, voltage holding, beam uniformity, and mechanical feasibility. The guidelines of the optimization process are presented together with the proposed solutions and the results of numerical simulations.

  10. Radiative Heat Loss Measurements During Microgravity Droplet Combustion in a Slow Convective Flow

    Science.gov (United States)

    Hicks, Michael C.; Kaib, Nathan; Easton, John; Nayagam, Vedha; Williams, Forman A.

    2003-01-01

    Radiative heat loss from burning droplets in a slow convective flow under microgravity conditions is measured using a broad-band (0.6 to 40 microns) radiometer. In addition, backlit images of the droplet as well as color images of the flame were obtained using CCD cameras to estimate the burning rates and the flame dimensions, respectively. Tests were carried out in air at atmospheric pressure using n-heptane and methanol fuels with imposed forced flow velocities varied from 0 to 10 centimeters per second and initial droplet diameters varied from 1 to 3 millimeters. Slow convective flows were generated using three different experimental configurations in three different facilities in preparation for the proposed International Space Station droplet experiments. In the 2.2 Second Drop-Tower Facility a droplet supported on the leading edge of a quartz fiber is placed within a flow tunnel supplied by compressed air. In the Zero-Gravity Facility (five-second drop tower) a tethered droplet is translated in a quiescent ambient atmosphere to establish a uniform flow field around the droplet. In the KC 135 aircraft an electric fan was used to draw a uniform flow past a tethered droplet. Experimental results show that the burn rate increases and the overall flame size decreases with increases in forced-flow velocities over the range of flow velocities and droplet sizes tested. The total radiative heat loss rate, Q(sub r), decreases as the imposed flow velocity increases with the spherically symmetric combustion having the highest values. These observations are in contrast to the trends observed for gas-jet flames in microgravity, but consistent with the observations during flame spread over solid fuels where the burning rate is coupled to the forced flow as here.

  11. Free convective heat loss from cavity-type solar furnace; Solar receiver kara no shizen tairyu ni yoru netsusonshitsu

    Energy Technology Data Exchange (ETDEWEB)

    Fujii, I.; Ito, N. [Meiji University, Tokyo (Japan)

    1996-10-27

    Free convective heat loss from solar heat receivers was studied, using three laboratory model receivers (different in depth L and aperture diameter d) heated by electric heaters. Most of the heat produced by heaters was transmitted to the air inside. The cylindrical vessel walls were fully insulated against heat. Heat loss being supposed to result mainly from transfer by free convection, the experiment results were edited by use of Nusselt number Nu and Rayley number Ra. Relations between Nu(D/d){sup m1} and Ra(L/D){sup m2} were plotted in a chart. Here, D is the receiver inner diameter, and m1 and m2 are constants that can be determined by computation. Tests points were provided approximately lineally, irrespective of D, L, or receiver inclination. Air currents were found to produce one or more swirls inside, thanks to the current visualization technique, when the receiver inclination was not sharper than 120{degree} (except 0{degree}). The number of swirls increased as the inner wall temperature rose. This kind of behavior of air currents directly affects the degree of heat loss. 9 refs., 4 figs.

  12. Heat losses and 3D diffusion phenomena for defect sizing procedures in video pulse thermography

    Science.gov (United States)

    Ludwig, N.; Teruzzi, P.

    2002-06-01

    Dynamical thermographic techniques like video pulse thermography are very useful for the non-destructive testing of structural components. In literature different models were proposed, which allow to describe the time evolution of the thermal contrast for materials with sub-superficial defects. In the case of circular defect the time evolution of the full width half maximum (FWHM) of the thermal contrast was studied both theoretically and experimentally. Nevertheless a mismatch in defect sizing between experimental results and theoretical simulations was found. Possible explanations of this disagreement was analysed. A factor widely neglected is the heat loss (radiation and convection). In this paper a theoretical analysis of the influence of these contributions is reported. Furthermore in order to explain the experimental evidence of FWHM time evolution we introduced a correction due to lateral heat diffusion around the defect. In this way a possible explanation for the experimental results was obtained. Brick samples with a circular flat bottom hole as defect was tested both for the interest in defect sizing in building material through NDT and for the low thermal diffusivity of this material which allows the study of the phenomenon in a slow motion.

  13. Grapefruit Juice and Statins.

    Science.gov (United States)

    Lee, Jonathan W; Morris, Joan K; Wald, Nicholas J

    2016-01-01

    We determined the validity of current medical advice to avoid grapefruit juice consumption while taking 3 widely used statins. A daily glass of grapefruit juice increases blood levels of simvastatin and lovastatin by about 260% if taken at the same time (about 90% if taken 12 hours apart), and atorvastatin by about 80% (whenever taken). Simvastatin 40 mg, lovastatin 40 mg, and atorvastatin 10 mg daily reduce low-density lipoprotein (LDL) cholesterol levels in a 60-year-old man with an LDL cholesterol of 4.8 mmol/L by 37%, reducing ischemic heart disease risk by 61%. When simvastatin or lovastatin are taken at the same time as grapefruit juice, the estimated reduction in LDL cholesterol is 48%, and in heart disease is 70%. If the juice is taken 12 hours before these statins, the reductions are, respectively, 43% and 66%, and for atorvastatin, 42% and 66%. The increased rhabdomyolysis risk from grapefruit juice consumption due to the increased effective statin dose is minimal compared with the greater effect in preventing heart disease. Grapefruit juice should not be contraindicated in people taking statins.

  14. The inner quality of orange juice and apple juice. Assessment by the use of microbiological methods.

    NARCIS (Netherlands)

    Ekasari, I.

    1989-01-01

    A modified Salmonella mutagenicity assay and a cytotoxicity test were developed to. determine the concentration of sensorially inactive Maillard Intermediate Products (MIP) in fruit juices. The formation of MIP is initiated by heat treatments necessary for pasteurization and thermal concentration. I

  15. The inner quality of orange juice and apple juice : assessment by the use of microbiological methods

    NARCIS (Netherlands)

    Ekasari, I.

    1989-01-01

    A modified Salmonella mutagenicity assay and a cytotoxicity test were developed to. determine the concentration of sensorially inactive Maillard Intermediate Products (MIP) in fruit juices. The formation of MIP is initiated by heat treatments necessary for

  16. The inner quality of orange juice and apple juice : assessment by the use of microbiological methods

    NARCIS (Netherlands)

    Ekasari, I.

    1989-01-01

    A modified Salmonella mutagenicity assay and a cytotoxicity test were developed to. determine the concentration of sensorially inactive Maillard Intermediate Products (MIP) in fruit juices. The formation of MIP is initiated by heat treatments necessary for pasteurizatio

  17. Physiological Responses and Lactation to Cutaneous Evaporative Heat Loss in , , and Their Crossbreds

    Directory of Open Access Journals (Sweden)

    Wang Jian

    2015-11-01

    Full Text Available Cutaneous evaporative heat loss in Bos indicus and Bos taurus has been well documented. Nonetheless, how crossbreds with different fractional genetic proportions respond to such circumstances is of interest. A study to examine the physiological responses to cutaneous evaporative heat loss, also lactation period and milk yield, were conducted in Sahiwal (Bos indicus, n = 10, 444±64.8 kg, 9±2.9 years, Holstein Friesian (Bos taurus, HF100% (n = 10, 488±97.9 kg, 6±2.8 years and the following crossbreds: HF50% (n = 10, 355±40.7 kg, 2±0 years and HF87.5% (n = 10, 489±76.8 kg, 7±1.8 years. They were allocated so as to determine the physiological responses of sweating rate (SR, respiration rate (RR, rectal temperature (RT, and skin temperature (ST with and without hair from 06:00 h am to 15:00 h pm. And milk yield during 180 days were collected at days from 30 to 180. The ambient temperature-humidity-index (THI increased from less than 80 in the early morning to more than 90 in the late afternoon. The interaction of THI and breed were highly affected on SR, RR, RT, and ST (p0.05 but did change over time. The ST with and without hair were similar, and was higher in HF100% (37.4°C; 38.0°C and their crossbred HF50% (35.5°C; 35.5°C and HF87.5% (37.1°C; 37.9°C than Sahiwal (34.8°C; 34.8°C (p<0.01. Moreover, the early lactation were higher at HF100% (25 kg and 87.5% (25 kg than HF50% (23 kg which were higher than Sahiwal (18 kg while the peak period of lactation was higher at HF100% (35 kg than crossbreds both HF87.5% and HF50% (32 kg which was higher than Sahiwal (26 kg (p<0.05. In conclusion, sweating and respiration were the main vehicle for dissipating excess body heat for Sahiwal, HF and crossbreds, respectively. The THI at 76 to 80 were the critical points where the physiological responses to elevated temperature displayed change.

  18. Psychophysical and cerebral responses to heat stimulation in patients with central pain, painless central sensory loss, and in healthy persons.

    Science.gov (United States)

    Casey, Kenneth L; Geisser, Michael; Lorenz, Jürgen; Morrow, Thomas J; Paulson, Pamela; Minoshima, Satoshi

    2012-02-01

    Patients with central pain (CP) typically have chronic pain within an area of reduced pain and temperature sensation, suggesting an impairment of endogenous pain modulation mechanisms. We tested the hypothesis that some brain structures normally activated by cutaneous heat stimulation would be hyperresponsive among patients with CP but not among patients with a central nervous system lesion causing a loss of heat or nociceptive sensation with no pain (NP). We used H(2)(15)O positron emission tomography to measure, in 15 healthy control participants, 10 NP patients, and 10 CP patients, increases in regional cerebral blood flow among volumes of interest (VOI) from the resting (no stimulus) condition during bilateral contact heat stimulation at heat detection, heat pain threshold, and heat pain tolerance levels. Both patient groups had a reduced perception of heat intensity and unpleasantness on the clinically affected side and a bilateral impairment of heat detection. Compared with the HC group, both NP and CP patients had more hyperactive and hypoactive VOI in the resting state and more hyperresponsive and hyporesponsive VOI during heat stimulation. Compared with NP patients, CP patients had more hyperresponsive VOI in the intralaminar thalamus and sensory-motor cortex during heat stimulation. Our results show that focal CNS lesions produce bilateral sensory deficits and widespread changes in the nociceptive excitability of the brain. The increased nociceptive excitability within the intralaminar thalamus and sensory-motor cortex of our sample of CP patients suggests an underlying pathophysiology for the pain in some central pain syndromes.

  19. Route Planning and Estimate of Heat Loss of Hot Water Transportation Piping for Fuel Cell Local Energy Network

    Science.gov (United States)

    Obara, Shinya; Kudo, Kazuhiko

    The method of supplying the electric power and heat energy for the energy demand of buildings by Centralized system type and distributed system type of fuel cell network is studied. The hot-water piping route planning program of fuel cell network was developed by using genetic algorithm based on the view of TSP ( Traveling salesman problem) . In this program, the piping route planning which minimizes the quantity of heat loss in hot-water piping can be performed. The residential section model of Sapporo city of 74 buildings was analyzed, and the quantity of heat loss from the hot-water piping of both systems was estimated. Consequently, the ratio of the quantity of heat loss of a distributed system to a centralized system was about 50% in the full year average. This program is introduced into the route planning of hot- Water piping system of the fuel cell network, and plan to reduce the quantity of heat loss in a distributed system will be made.

  20. Magnetic flux and heat losses by diffusive, advective, and Nernst effects in MagLIF-like plasma

    Energy Technology Data Exchange (ETDEWEB)

    Velikovich, A. L., E-mail: sasha.velikovich@nrl.navy.mil; Giuliani, J. L., E-mail: sasha.velikovich@nrl.navy.mil [Plasma Physics Division, Naval Research Laboratory, Washington, DC 20375 (United States); Zalesak, S. T. [Berkeley Research Associates, Beltsville, MD 20705 (United States)

    2014-12-15

    The MagLIF approach to inertial confinement fusion involves subsonic/isobaric compression and heating of a DT plasma with frozen-in magnetic flux by a heavy cylindrical liner. The losses of heat and magnetic flux from the plasma to the liner are thereby determined by plasma advection and gradient-driven transport processes, such as thermal conductivity, magnetic field diffusion and thermomagnetic effects. Theoretical analysis based on obtaining exact self-similar solutions of the classical collisional Braginskii's plasma transport equations in one dimension demonstrates that the heat loss from the hot plasma to the cold liner is dominated by the transverse heat conduction and advection, and the corresponding loss of magnetic flux is dominated by advection and the Nernst effect. For a large electron Hall parameter ω{sub e}τ{sub e} effective diffusion coefficients determining the losses of heat and magnetic flux are both shown to decrease with ω{sub e}τ{sub e} as does the Bohm diffusion coefficient, which is commonly associated with low collisionality and two-dimensional transport. This family of exact solutions can be used for verification of codes that model the MagLIF plasma dynamics.

  1. Magnetic flux and heat losses by diffusive, advective, and Nernst effects in MagLIF-like plasma

    Science.gov (United States)

    Velikovich, A. L.; Giuliani, J. L.; Zalesak, S. T.

    2014-12-01

    The MagLIF approach to inertial confinement fusion involves subsonic/isobaric compression and heating of a DT plasma with frozen-in magnetic flux by a heavy cylindrical liner. The losses of heat and magnetic flux from the plasma to the liner are thereby determined by plasma advection and gradient-driven transport processes, such as thermal conductivity, magnetic field diffusion and thermomagnetic effects. Theoretical analysis based on obtaining exact self-similar solutions of the classical collisional Braginskii's plasma transport equations in one dimension demonstrates that the heat loss from the hot plasma to the cold liner is dominated by the transverse heat conduction and advection, and the corresponding loss of magnetic flux is dominated by advection and the Nernst effect. For a large electron Hall parameter ωeτe effective diffusion coefficients determining the losses of heat and magnetic flux are both shown to decrease with ωeτe as does the Bohm diffusion coefficient, which is commonly associated with low collisionality and two-dimensional transport. This family of exact solutions can be used for verification of codes that model the MagLIF plasma dynamics.

  2. Magnetic flux and heat losses by diffusive, advective, and Nernst effects in magnetized liner inertial fusion-like plasma

    Energy Technology Data Exchange (ETDEWEB)

    Velikovich, A. L.; Giuliani, J. L. [Plasma Physics Division, Naval Research Laboratory, Washington, DC 20375 (United States); Zalesak, S. T. [Berkeley Research Associates, Beltsville, Maryland 20705 (United States)

    2015-04-15

    The magnetized liner inertial fusion (MagLIF) approach to inertial confinement fusion [Slutz et al., Phys. Plasmas 17, 056303 (2010); Cuneo et al., IEEE Trans. Plasma Sci. 40, 3222 (2012)] involves subsonic/isobaric compression and heating of a deuterium-tritium plasma with frozen-in magnetic flux by a heavy cylindrical liner. The losses of heat and magnetic flux from the plasma to the liner are thereby determined by plasma advection and gradient-driven transport processes, such as thermal conductivity, magnetic field diffusion, and thermomagnetic effects. Theoretical analysis based on obtaining exact self-similar solutions of the classical collisional Braginskii's plasma transport equations in one dimension demonstrates that the heat loss from the hot compressed magnetized plasma to the cold liner is dominated by transverse heat conduction and advection, and the corresponding loss of magnetic flux is dominated by advection and the Nernst effect. For a large electron Hall parameter (ω{sub e}τ{sub e}≫1), the effective diffusion coefficients determining the losses of heat and magnetic flux to the liner wall are both shown to decrease with ω{sub e}τ{sub e} as does the Bohm diffusion coefficient cT/(16eB), which is commonly associated with low collisionality and two-dimensional transport. We demonstrate how this family of exact solutions can be used for verification of codes that model the MagLIF plasma dynamics.

  3. Magnetic flux and heat losses by diffusive, advective, and Nernst effects in magnetized liner inertial fusion-like plasma

    Science.gov (United States)

    Velikovich, A. L.; Giuliani, J. L.; Zalesak, S. T.

    2015-04-01

    The magnetized liner inertial fusion (MagLIF) approach to inertial confinement fusion [Slutz et al., Phys. Plasmas 17, 056303 (2010); Cuneo et al., IEEE Trans. Plasma Sci. 40, 3222 (2012)] involves subsonic/isobaric compression and heating of a deuterium-tritium plasma with frozen-in magnetic flux by a heavy cylindrical liner. The losses of heat and magnetic flux from the plasma to the liner are thereby determined by plasma advection and gradient-driven transport processes, such as thermal conductivity, magnetic field diffusion, and thermomagnetic effects. Theoretical analysis based on obtaining exact self-similar solutions of the classical collisional Braginskii's plasma transport equations in one dimension demonstrates that the heat loss from the hot compressed magnetized plasma to the cold liner is dominated by transverse heat conduction and advection, and the corresponding loss of magnetic flux is dominated by advection and the Nernst effect. For a large electron Hall parameter ( ωeτe≫1 ), the effective diffusion coefficients determining the losses of heat and magnetic flux to the liner wall are both shown to decrease with ωeτe as does the Bohm diffusion coefficient c T /(16 e B ) , which is commonly associated with low collisionality and two-dimensional transport. We demonstrate how this family of exact solutions can be used for verification of codes that model the MagLIF plasma dynamics.

  4. 橙汁中主要芳香组分分析研究进展%Review of Main Odor Compounds in Orange Juice

    Institute of Scientific and Technical Information of China (English)

    李淑静; 何佳; 陈其勇; 宓捷波; 郑文杰; 张晓

    2014-01-01

    芳香物质构成了橙汁的特有风味,是影响其整体品质的重要因子。研究其芳香化合物对于保持橙汁的特征香气,防止其在加工贮藏过程中的损失,提高橙汁的整体香气品质具有重要意义。该文概述了鲜榨橙汁的主要芳香类化合物及其对橙汁品质的贡献,并且论述了芳香组分加工工艺或灭菌处理的影响。%Aromatic compounds are composed of unique flavor orange juice, and is an important factor affecting the quality of orange juice. The research on aroma compounds in orange juice is important in preserving the characteristic flavor, preventing the loss of aroma compounds during processing and storage, enhancing the total aroma quality. The main aroma compounds in orange juice were reviewed, and their contribution to the quality of orange juice. The changes of aroma compound during the processing (such as heat treatment and sterilization) were also discussed.

  5. First and Second-Law Efficiency Analysis and ANN Prediction of a Diesel Cycle with Internal Irreversibility, Variable Specific Heats, Heat Loss, and Friction Considerations

    Directory of Open Access Journals (Sweden)

    M. M. Rashidi

    2014-04-01

    Full Text Available The variability of specific heats, internal irreversibility, heat and frictional losses are neglected in air-standard analysis for different internal combustion engine cycles. In this paper, the performance of an air-standard Diesel cycle with considerations of internal irreversibility described by using the compression and expansion efficiencies, variable specific heats, and losses due to heat transfer and friction is investigated by using finite-time thermodynamics. Artificial neural network (ANN is proposed for predicting the thermal efficiency and power output values versus the minimum and the maximum temperatures of the cycle and also the compression ratio. Results show that the first-law efficiency and the output power reach their maximum at a critical compression ratio for specific fixed parameters. The first-law efficiency increases as the heat leakage decreases; however the heat leakage has no direct effect on the output power. The results also show that irreversibilities have depressing effects on the performance of the cycle. Finally, a comparison between the results of the thermodynamic analysis and the ANN prediction shows a maximum difference of 0.181% and 0.194% in estimating the thermal efficiency and the output power. The obtained results in this paper can be useful for evaluating and improving the performance of practical Diesel engines.

  6. A Computing Approach with the Heat-Loss Model for the Transient Analysis of Liquid Metal Natural Circulation Loop

    Directory of Open Access Journals (Sweden)

    Daogang Lu

    2014-01-01

    Full Text Available The transient behaviors of natural circulation loop (NCL are important for the system reliability under postulated accidents. The heat loss and structure thermal inertia may influence the transient behaviors of NCL greatly, so a transient analysis model with consideration of heat loss was developed based on the MATLAB/Simulink to predict the thermal-hydraulic characteristic of liquid metal NCL. The transient processes including the start-up, the loss of pump, and the shutdown of thermal-hydraulic ADS lead bismuth loop (TALL experimental facility were simulated by using the model. A good agreement is obtained to validate the transient model. The appended structure would provide significant thermal inertia and flatten the temperature distribution in the transients. The oscillations of temperature and flow rate are also weakened. The temperature difference between hot leg and cold leg would increase with the decrease of heat loss, so the flow rate increases as well. However, a significant increase of hot section temperature may cause a failure of facility integrity due to the decrease of heat loss. Hence, the full power of the core tank may also be limited.

  7. 21 CFR 146.185 - Pineapple juice.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Pineapple juice. 146.185 Section 146.185 Food and... CONSUMPTION CANNED FRUIT JUICES Requirements for Specific Standardized Canned Fruit Juices and Beverages § 146.185 Pineapple juice. (a) Identity. (1) Pineapple juice is the juice, intended for direct consumption...

  8. 21 CFR 146.135 - Orange juice.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Orange juice. 146.135 Section 146.135 Food and... CONSUMPTION CANNED FRUIT JUICES Requirements for Specific Standardized Canned Fruit Juices and Beverages § 146.135 Orange juice. (a) Orange juice is the unfermented juice obtained from mature oranges of the...

  9. 21 CFR 146.114 - Lemon juice.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Lemon juice. 146.114 Section 146.114 Food and... CONSUMPTION CANNED FRUIT JUICES Requirements for Specific Standardized Canned Fruit Juices and Beverages § 146.114 Lemon juice. (a) Identity—(1) Description. Lemon juice is the unfermented juice, obtained by...

  10. MICROBIOLOGICAL AND PHYSICAL PROPERTIES OF BEEF MARINATED WITH GARLIC JUICE

    Directory of Open Access Journals (Sweden)

    N. Nurwantoro

    2014-10-01

    Full Text Available The study was carried out to investigate the effect of marination, performed by soaking of beef ingarlic juice, on microbiological and physical properties. The study was committed to a completelyrandomized design, with 5 treatments, i.e.: T0 (unmarinated beef, as a control, T1, T2, T3, and T4 thatbeef were marinated in garlic juice for 5, 10, 15, and 20 minutes, respectively, at room temperature(25⁰C. Each treatment consisted of 4 replications. Examination upon experimental parameters wasconducted after marinated (and control beef was stored for 8 hours at room temperature. Total bacteria,total coliform and water holding capacity of beef were significantly (P<0.05 affected by marinationwith garlic juice. Conversely, cooking loss was not significantly affected (P>0.05 by the treatments. Asa conclusion, marination of beef with garlic juice could reduce total bacteria, total coliform, and waterholding capacity, but could not reduce cooking loss.

  11. Analysis of the Pipe Heat Loss of the Water Flow Calorimetry System in EAST Neutral Beam Injector

    Science.gov (United States)

    Hu, Chundong; Chen, Yu; Xu, Yongjian; Yu, Ling; Li, Xiang; Zhang, Weitang

    2016-11-01

    Neutral beam injection heating is one of the main auxiliary heating methods in controllable nuclear fusion research. In the EAST neutral beam injector, a water flow calorimetry (WFC) system is applied to measure the heat load on the electrode system of the ion source and the heat loading components of the beamline. Due to the heat loss in the return water pipe, there are some measuring errors for the current WFC system. In this paper, the errors were measured experimentally and analyzed theoretically, which lay a basis for the exact calculation of beam power deposition distribution and neutralization efficiency. supported by the National Magnetic Confinement Fusion Science Program of China (No. 2013GB101001) and the International Science & Technology Cooperation Program of China (No. 2014DFG61950)

  12. Substantiation of the simplified method of determining heat losses through underground parts of building enclosures

    Directory of Open Access Journals (Sweden)

    Samarin Oleg Dmitrievich

    2016-01-01

    Full Text Available Currently, the successful development of construction industry depends on the improved energy performance of buildings, structures and facilities, as well as on the quality assurance of the indoor climate. The approximate calculation of two-dimensional temperature field of the ground outside the underground part of the building is considered using the analytical solution of differential equation of thermal conduction by the method of sources and sinks according to the existing boundary conditions. This problem is a very high-priority task now because of actualization of building standards in Russian Federation and because of the increasing demands to safety and security of heat supply. That’s why it is very important to find a simple but accurate enough dependence for the heat losses through the floor situated on the ground. The results of the estimation of thermal resistance of floor areas on the ground are presented on the basis of the obtained temperature field. The comparison of these results with the regulatory requirements specified in SP 50.13330.2012, and with the data of numerical calculations of other authors using finite difference approximation of the thermal conduction equation with consideration of soil freezing is held. It is shown that the requirements of the SP 50.13330.2012 are physically reasonable, and numerical calculations can also be described by the analytical dependence obtained in this paper with appropriate selection of the numerical coefficients with the preservation of engineering form of the calculation procedure. The obtained model is easy to use in engineering practice especially during preliminary calculations. The presentation is illustrated with numerical and graphical examples.

  13. Industrial scale microwave processing of tomato juice using a novel continuous microwave system.

    Science.gov (United States)

    Stratakos, Alexandros Ch; Delgado-Pando, Gonzalo; Linton, Mark; Patterson, Margaret F; Koidis, Anastasios

    2016-01-01

    This study evaluated the effect of an industrial scale continuous flow microwave volumetric heating system in comparison to conventional commercial scale pasteurisation for the processing of tomato juice in terms of physicochemical properties, microbial characteristics and antioxidant capacity. The effect against oxidative stress in Caco-2 cells, after in vitro digestion was also investigated. Physicochemical and colour characteristics of juices were very similar between technologies and during storage. Both conventional and microwave pasteurisation inactivated microorganisms and kept them in low levels throughout storage. ABTS[Symbol: see text](+) values, but not ORAC, were higher for the microwave pasteurised juice at day 0 however no significant differences between juices were observed during storage. Juice processed with the microwave system showed an increased cytoprotective effect against H2O2 induced oxidation in Caco-2 cells. Organoleptic analysis revealed that the two tomato juices were very similar. The continuous microwave volumetric heating system appears to be a viable alternative to conventional pasteurisation.

  14. Comparison of Ultra-High Pressure and Heat Treatment on Rheological Property of Pitaya Juice%超高压与热处理对火龙果汁流变特性的影响

    Institute of Scientific and Technical Information of China (English)

    严勇强; 李威; 刘娟; 李汴生; 阮征

    2011-01-01

    采用不同温度和不同压力处理鲜榨火龙果汁,以果汁流体类型、触变性为评价指标,探讨热处理和超高压处理对火龙果汁流变特性影响。结果表明:原果汁、热处理和超高静压处理后果汁都属于假塑性流体。在1-30s^-1低剪切速率下,果汁的表观黏度随处理温度提升而降低;在大于30s^-1剪切速率下,表观黏度基本与空白保持一致。超高静压处理中,经过400MPa处理的果汁表观黏度比其他压力条件处理的都要大,而300MPa和450MPa处理的结果略高于空白,350MPa处理结果基本与空白吻合。触变性方面,空白与经过超高压处理果汁没有表现出明显的触变性,而经过热处理的果汁却表现出明显触变性质,而且随着处理温度升高,触变环面积逐渐变少。%The rheological properties and thixotropy properties of the pitaya juice treated at different heating temprature and different ultra-high pressure were investigated. The result showed that all the processed pitaya juice behaved as pseudoplastic fluid. At the low shear stress of 1 -30 s^-1, colloidal viscosity was decreased with the increase of treatment temperature. When the shear stress was more than 30 s^-1, the sample viscosity were essentially the same with the control one. At the different high pressure, the highest colloidal viscosity was found at 400MPa; the colloidal viscosity at 300 MPa and 450 MPa were slightly higher than the blank sample. The colloidal viscosity was almost the same with blank samples at 350 MPa. For the thixotropy properties, the blank sample and high pressure treated sampies all showed no thixotropy properties. But the samples of heat treatment behaved the thixotropy properties and the thixotropie loop area was decreased with the increase of treatment temperature.

  15. Comparative study of pulsed electric field and thermal processing of apple juice with particular consideration of juice quality and enzyme deactivation.

    Science.gov (United States)

    Schilling, Susanne; Schmid, Sandra; Jäger, Henry; Ludwig, Michael; Dietrich, Helmut; Toepfl, Stefan; Knorr, Dietrich; Neidhart, Sybille; Schieber, Andreas; Carle, Reinhold

    2008-06-25

    As an alternative to thermal pasteurization, pulsed electric fields (PEF) were applied to apple juices on laboratory and pilot plant scale, investigating the effects on juice quality. PEF application still falls under the EU Novel Food Regulation. Consequently, extensive investigation of quality parameters is a prerequisite to prove substantial equivalence of juices resulting from the novel process and conventional production, respectively. Juice composition was not affected by PEF treatment. However, browning of the juices provided evidence of residual enzyme activities. On laboratory scale, complete deactivation of peroxidase (POD) and polyphenoloxidase (PPO) was achieved when PEF treatment and preheating of the juices to 60 degrees C were combined. Under these conditions, a synergistic effect of heat and PEF was observed. On pilot plant scale, maximum PPO deactivation of 48% was achieved when the juices were preheated to 40 degrees C and PEF-treated at 30 kV/cm (100 kJ/kg). Thus, minimally processed juices resulted from PEF processing, when applied without additional conventional thermal preservation. Since this product type was characterized by residual native enzyme activities and nondetectable levels of 5-hydroxymethylfurfural, also when preheating up to 40 degrees C was included, it ranged between fresh and pasteurized juices regarding consumers' expectation of freshness and shelf life. Consistent with comparable iron contents among all juice samples, no electrode corrosion was observed under the PEF conditions applied.

  16. Cranberry juice: effects on health

    Science.gov (United States)

    Cranberries have long been used as a part of traditional and folk medicine. Most cranberry juice is consumed as a product containing 27% v/v with sweeteners derived from other fruit juices or other sweeteners. Cranberry juice contains a rich profile of phenolic compounds, especially proanthocyanidin...

  17. Tidal heating and mass loss in neutron star binaries - Implications for gamma-ray burst models

    Science.gov (United States)

    Meszaros, P.; Rees, M. J.

    1992-01-01

    A neutron star in a close binary orbit around another neutron star (or stellar-mass black hole) spirals inward owing to gravitational radiation. We discuss the effects of tidal dissipation during this process. Tidal energy dissipated in the neutron star's core escapes mainly as neutrinos, but heating of the crust, and outward diffusion of photons, blows off the outer layers of the star. This photon-driven mass loss precedes the final coalescence. The presence of this eject material impedes the escape of gamma-rays created via neutrino interactions. If an e(+) - e(-) fireball, created in the late stages of coalescence, were loaded with (or surrounded by) material with the mean column density of the ejecta, it could not be an efficient source of gamma-rays. Models for cosmologically distant gamma-rays burst that involve neutron stars must therefore be anisotropic, so that the fireball expands preferentially in directions where the column density of previously blown-off material is far below the spherically averaged value which we have calculated. Some possible 'scenarios' along these lines are briefly discussed.

  18. Heat Loss in a Laser-Driven, Magnetized, X-Ray Source with Thermoelectric Terms

    Science.gov (United States)

    Giuliani, J. L.; Velikovich, A. L.; Kemp, G. E.; Colvin, J. D.; Koning, J.; Fournier, K. B.

    2016-10-01

    The efficiency of laser-driven K-shell radiation sources, i.e., pipes containing a gas or a metal foam, may be improved by using an axial magnetic field to thermally insulate the pipe wall from the hot interior. A planar, self-similar solution for the magnetic and thermal diffusion is developed to model the near wall physics that includes the thermoelectric Nernst and Ettingshausen effects. This solution extends previous work for the MagLIF concept to include the full dependence of the transport coefficients on the electron Hall parameter. The analytic solution assumes a constant pressure. This case is matched with a 1D MHD code, which is then applied to the case allowing for pressure gradients. These numerical solutions are found to evolve toward the self-similar ones. The variation of the time integrated heat loss with and without the thermoelectric terms will be examined. The present work provides a verification test for general MHD codes that use Braginskii's or Epperlein-Haines' transport model to account for thermoelectric effects. NRL supported by the DOE/NNSA. LLNL work performed under the auspices of the U.S. Department of Energy by Lawrence Livermore National Laboratory under Contract No. DE-AC52-07NA27344.

  19. Tidal heating and mass loss in neutron star binaries - Implications for gamma-ray burst models

    Science.gov (United States)

    Meszaros, P.; Rees, M. J.

    1992-01-01

    A neutron star in a close binary orbit around another neutron star (or stellar-mass black hole) spirals inward owing to gravitational radiation. We discuss the effects of tidal dissipation during this process. Tidal energy dissipated in the neutron star's core escapes mainly as neutrinos, but heating of the crust, and outward diffusion of photons, blows off the outer layers of the star. This photon-driven mass loss precedes the final coalescence. The presence of this eject material impedes the escape of gamma-rays created via neutrino interactions. If an e(+) - e(-) fireball, created in the late stages of coalescence, were loaded with (or surrounded by) material with the mean column density of the ejecta, it could not be an efficient source of gamma-rays. Models for cosmologically distant gamma-rays burst that involve neutron stars must therefore be anisotropic, so that the fireball expands preferentially in directions where the column density of previously blown-off material is far below the spherically averaged value which we have calculated. Some possible 'scenarios' along these lines are briefly discussed.

  20. Nisin based stabilization of novel fruit and vegetable functional juices containing bacterial cellulose at ambient temperature.

    Science.gov (United States)

    Jagannath, A; Kumar, Manoranjan; Raju, P S; Batra, H V

    2014-06-01

    The current study reports the preparation and stabilization of novel functional drinks based on fruit and vegetable juices incorporating bacterial cellulose from Acetobacter xylinum. Pineapple, musk melon, carrot, tomato, beet root and a blend juice containing 20 % each of carrot and tomato juice with 60 % beet root juice has been studied. These juices have been stabilized over a storage period of 90 days at 28 °C, by the use of nisin and maintaining a low pH circumventing the need for any chemical preservatives or refrigeration. Instrumental color values have been correlated with the pigment concentrations present in the fresh as well as stored juices. There was 36, 72 and 60 % loss of total carotenoids in the case of carrot, pineapple and musk melon juices respectively while the lycopene content remained unchanged after 90 days of storage. The betanin content decreased 37 % in the case of beetroot juice and 25 % in the case of beetroot juice blended with carrot and tomato juices. Sensory analysis has revealed a clear preference for the beetroot blended mixed juice.

  1. Stability of polyphenols in chokeberry juice treated with gas phase plasma.

    Science.gov (United States)

    Bursać Kovačević, Danijela; Gajdoš Kljusurić, Jasenka; Putnik, Predrag; Vukušić, Tomislava; Herceg, Zoran; Dragović-Uzelac, Verica

    2016-12-01

    Chokeberry juice was subjected to cold atmospheric gas phase plasma and changes in hydroxycinnamic acids, flavonols and anthocyanins were monitored. Plasma treatments were carried out under different treatment times and juice volumes under constant gas flow (0.75dm(3)min(-1)). The results were compared against control (untreated) and pasteurized chokeberry juice (80°C/2min). During pasteurization, the most unstable were hydroxycinnamic acids with losses of up to 59%, while flavonols and anthocyanins increased by 5% and 9%, respectively. On the contrary, plasma treated chokeberry juice showed higher concentrations of hydroxycinnamic acids and 23% loss of anthocyanins in comparison to untreated juice. In order to obtain the optimal cold plasma treatment parameters principal component and sensitivity analysis were used. Such parameters can be potentially used for pasteurization in terms of phenolic stability of chokeberry juice. Optimal treatment was at 4.1min and sample volume of 3cm(3). Copyright © 2016 Elsevier Ltd. All rights reserved.

  2. Identification and genetic characterization of Clostridium botulinum serotype A strains from commercially pasteurized carrot juice.

    Science.gov (United States)

    Marshall, Kristin M; Nowaczyk, Louis; Raphael, Brian H; Skinner, Guy E; Rukma Reddy, N

    2014-12-01

    Clostridium botulinum is an important foodborne pathogen capable of forming heat resistant endospores and producing deadly botulinum neurotoxins (BoNTs). In 2006, C. botulinum was responsible for an international outbreak of botulism attributed to the consumption of commercially pasteurized carrot juice. The purpose of this study was to isolate and characterize strains of C. botulinum from the adulterated product. Carrot juice bottles retrieved from the manufacturing facility were analyzed for the presence of BoNT and BoNT-producing isolates using DIG-ELISA. Toxigenic isolates from the carrot juice were analyzed using pulsed-field gel electrophoresis (PFGE) and DNA microarray analysis to determine their genetic relatedness to the original outbreak strains CDC51348 and CDC51303. PFGE revealed that isolates CJ4-1 and CJ10-1 shared an identical pulsotype with strain CDC51303, whereas isolate CJ5-1 displayed a unique restriction banding pattern. DNA microarray analysis identified several phage related genes unique to strain CJ5-1, and Southern hybridization analysis of XhoI digested and nondigested DNA showed their chromosomal location, while a homolog to pCLI_A009 of plasmid pCLI of C. botulinum serotype Langeland F, was located on a small plasmid. The acquisition or loss of bacteriophages and other mobile genetic elements among C. botulinum strains has epidemiological and evolutionary implications.

  3. Study and verification of the superposition method used for determining the pressure losses of the heat exchangers

    Directory of Open Access Journals (Sweden)

    Petru Michal

    2015-01-01

    Full Text Available This paper deals with study of the pressure losses of the new heat convectors product line. For all devices connected to the heating circuit of the building, it‘s required to declare a tabulated values of pressure drops. The heat exchangers are manufactured in a lot of different dimensions and atypical shapes. An individual assessment of the pressure losses for each type is very time consuming. Therefore based on the resulting data of the experiments and numerical models, an electronic database was created that can be used for calculating the total values of the pressure losses in the optionally assembled exchanger. The measurements are standardly performed by the manufacturer Licon heat hydrodynamic laboratory and the numerical models are carried out in COMSOL Multiphysics. Different variations of the convectors geometry cause non-linear process of energy losses, which is proportionately about 30% larger for the smaller exchanger than for the larger types. The results of the experiments and the numerical simulations were in a very good conjuncture. Considerable influence of the water temperature onto the total size of incurred energy losses has been proven. This is mainly caused by the different ranges of the Reynolds number depending on the viscosity of the used liquid. Concerning to the tested method of superposition, it is not possible to easily find the characteristic values appropriate for the each individual components of the heat exchanger. Every of the components behaves differently, depend on the complexity of the exchanger. However, the correction coefficient, depended on the matrix of the exchanger, that is suitable for the entire range of the developed product line has been found.

  4. NLP modeling for the optimization of LiBr-H2O absorption refrigeration systems with exergy loss rate, heat transfer area, and cost as single objective functions

    DEFF Research Database (Denmark)

    Mussati, Sergio F.; Gernaey, Krist; Morosuk, Tatiana

    2016-01-01

    exergy loss rate, the total heat transfer area, and the total annual cost of the system. It was found that the optimal solution obtained by minimization of the total exergy loss rate provides “theoretical” upper bounds not only for the total heat transfer area of the system but also for each process unit...... and all stream temperatures, while the optimal solution obtained by minimization of the total heat transfer area provides the lower bounds for these model variables, to solve a cost optimization problem. The minimization of the total exergy loss rate by varying parametrically the available total heat...... and quantitatively with increasing available total heat transfer area. These optimization results allowed to find a “practical” value of the total heat transfer area, i.e. no benefits can be obtained by increasing the available total heat transfer area above this value since the minimal total exergy loss value...

  5. Use of Moringa oleífera Lamarck leaf extract as sugarcane juice clarifier: effects on clarifed juice and sugar

    Directory of Open Access Journals (Sweden)

    Gustavo Henrique Gravatim Costa

    2014-03-01

    Full Text Available The objective of this study was to evaluate the effect of Moringa oleifera Lam. leaf extract on the sedimentation of impurities in the treatment of sugarcane juice and the effects on sugar quality and on the clarified juice. The experimental design used was a 4x2 factorial arrangement with four replications. The main treatments performed included the extracted original sugarcane juice, the synthetic polyelectrolyte (Flomex 9076, the leaf extract, and a control. The secondary treatments consisted of the sugarcane varieties RB92579 and RB867515. The clarification process used was simple defecation, in which the flocculating agents and the juice, limed and heated, were poured simultaneously into a decanter. The microbiological and chemico-technological characteristics of the extracted and clarified juices were evaluated. The clarified juice was concentrated up to 60° Brix (syrup and subjected to boiling in a pilot pan using seeds to perform the graining: The sugar was recovered by centrifugation and analyzed for microbiological and chemico-technological characteristics. It was concluded that the use of the Moringa oleifera Lam. leaves extract resulted in a better quality of clarified juice and sugar.

  6. An Approximate Solution for Predicting the Heat Extraction and Preventing Heat Loss from a Closed-Loop Geothermal Reservoir

    Directory of Open Access Journals (Sweden)

    Bisheng Wu

    2017-01-01

    Full Text Available Approximate solutions are found for a mathematical model developed to predict the heat extraction from a closed-loop geothermal system which consists of two vertical wells (one for injection and the other for production and one horizontal well which connects the two vertical wells. Based on the feature of slow heat conduction in rock formation, the fluid flow in the well is divided into three stages, that is, in the injection, horizontal, and production wells. The output temperature of each stage is regarded as the input of the next stage. The results from the present model are compared with those obtained from numerical simulator TOUGH2 and show first-order agreement with a temperature difference less than 4°C for the case where the fluid circulated for 2.74 years. In the end, a parametric study shows that (1 the injection rate plays dominant role in affecting the output performance, (2 higher injection temperature produces larger output temperature but decreases the total heat extracted given a specific time, (3 the output performance of geothermal reservoir is insensitive to fluid viscosity, and (4 there exists a critical point that indicates if the fluid releases heat into or absorbs heat from the surrounding formation.

  7. Studies on jicama juice processing.

    Science.gov (United States)

    Juarez, M S; Paredes-Lopez, O

    1994-09-01

    Juice was extracted from jicama (Pachyrrizus erosus Urban) and clarified using a 10,000 daltons molecular weight cut-off membrane to improve its stability. Ultrafiltered juice was tested for general composition and Hunter color. Ultrafiltration (UF) retentate and UF permeate showed some changes, compared to fresh juice, in total and soluble solids, total sugars, and nitrogen, whereas ash and pH remained constant. Hunter color of juice samples exhibited some variation by UF. Results suggest that UF has potential to produce jicama juice with desirable and stable aroma and flavor.

  8. Free convective heat loss from cavity-type solar furnace; Sora reshiba karano shizen tairyu ni yoru netsu sonshitsu

    Energy Technology Data Exchange (ETDEWEB)

    Fujii, I.; Ito, N. [Meiji Univ., Tokyo (Japan)

    1997-11-30

    Heat loss by free convective heat transfer from the solar furnace is investigated experimentally, and the result is arranged in formulas. It may be unjustifiable somewhat to apply the result of the experiment as it is to actual systems, but it seems that the result is not apart so far from those of actual systems, at lease when there is no wind. Moreover, arrangement of the experimental point in a formula can be considered to be a very useful result. A simulated receiver system is prepared which heats air in the cavity of the receiver by an electric heater, and has been used for experiments. In addition, a glass receiver having affixed transparent heaters on the bottom and side surfaced is prepared separately for the observation of convective phenomenon of air in the receiver and leaking of heat with air flow from the aperture, which enables visualization of the air flow. 11 refs., 4 figs.

  9. Morphological dependency of cutaneous blood flow and sweating during compensable heat stress when heat-loss requirements are matched across participants.

    Science.gov (United States)

    Notley, Sean R; Park, Joonhee; Tagami, Kyoko; Ohnishi, Norikazu; Taylor, Nigel A S

    2016-07-01

    Human heat loss is thought, in part, to be morphologically related. It was therefore hypothesized that when heat-loss requirements and body temperatures were matched, that the mass-specific surface area alone could significantly explain both cutaneous vascular and sudomotor responses during compensable exercise. These thermoeffector responses were examined in 36 men with widely varying mass-specific surface areas (range, 232.3-292.7 cm(2)/kg), but of similar age, aerobic fitness, and adiposity. Subjects completed two trials under compensable conditions (28.1°C, 36.8% relative humidity), each involving rest (20 min) and steady-state cycling (45 min) at two matched metabolic heat-production rates (light, ∼135 W/m(2); moderate, ∼200 W/m(2)). Following equivalent mean body temperature changes, forearm blood flow and vascular conductance (r = 0.63 and r = 0.65) shared significant, positive associations with the mass-specific surface area during light work (P principles governing heat transfer.

  10. Chemical and physicochemical characteristics changes during passion fruit juice processing

    Directory of Open Access Journals (Sweden)

    Aline Gurgel Fernandes

    2011-09-01

    Full Text Available Passion fruit is widely consumed due to its pleasant flavour and aroma acidity, and it is considered very important a source of minerals and vitamins. It is used in many products such as ice-cream, mousses and, especially, juices. However, the processing of passion fruit juice may modify the composition and biodisponibility of the bioactive compounds. Investigations of the effects of processing on nutritional components in tropical juices are scarce. Frequently, only losses of vitamin C are evaluated. The objective of this paper is to investigate how some operations of passion fruit juice processing (formulation/homogeneization/thermal treatment affect this product's chemical and physicochemical characteristics. The results showed that the chemical and physicochemical characteristics are little affected by the processing although a reduction in vitamin C contents and anthocyanin, large quantities of carotenoids was verified even after the pasteurization stage.

  11. 21 CFR 156.145 - Tomato juice.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Tomato juice. 156.145 Section 156.145 Food and... CONSUMPTION VEGETABLE JUICES Requirements for Specific Standardized Vegetable Juices § 156.145 Tomato juice. (a) Identity—(1) Definition. Tomato juice is the food intended for direct consumption, obtained...

  12. Total heat loss coefficient of flat roof constructions with external insulation in tapered layers including the effects of thermal bridges

    DEFF Research Database (Denmark)

    Rose, Jørgen; Svendsen, Svend

    2005-01-01

    and insulation has to be fulfilled. Based on a given design of the tapered insulation the total heat loss coefficient of the roof can be calculated using formulae in EN ISO 6946 for typical segments of the tapered insulation. Performing design and calculations for large roofs with numerous different segments can...... for design of flat roofs and a pc-program that can be used for calculating the total heat loss coefficient of externally insulated roofs with insulation in tapered layers, taking into account thermal bridges in the roof construction.......In order to achieve durability of flat roofs with external insulation, it is necessary to secure proper drainage of the roof, i.e. to avoid water leaking into the insulation. The design of the tapered insulation of the roof is quite difficult as requirements with respect to both drainage...

  13. XML Survey of the productivity loss due to heat stress in different tasks of farmers in Darreh Shahr city

    Directory of Open Access Journals (Sweden)

    M. R. Monazzam Esmaielpou

    2015-09-01

    Full Text Available Introduction: Heat is one of the hazardous physical agents in the workplace. Exposure to heat and consequent thermal stress influence workers productivity in addition to adverse health effects. The aim of this study was to determine the heat stress induced productivity loss related to different tasks of farmers in Darreh Shahr city, during summer. Material and Method: This cross-sectional study was conducted in summer, 2014, among farmers in Darreh Shahr city. After determining the sample size, farmers’ activities were determined using hierarchical task analysis (HTA, and WBGT measurements were done according to the ISO7243. Metabolism was estimated by the ISO8996. Following, the type of activities were identified according their required metabolism. Knowing WBGT and workload and using the work capacity model, the productivity loss in different tasks and ultimately total productivity loss were calculated. Result: The mean WBGT activities for plowing, terracing, planting seeds, watering, fertilizing, weeding, spraying, and harvesting were 29.98 °C, 31.28 °C,30.66 °C,31.39 °C,31.99 °C,31.75 °C,31.08 °C, and 30.3 °C, respectively. WBGT values were higher than the permissible level provided by ISO7243 in all farming activities. Maximum value of WBGT was belonged to fertilizing activity (31.99 °C and the lowest value was for plowing (29.98 °C. ANOVA test results did not show a significant difference in WBGT at head, waist, and ankle height. The highest and lowest amount of productivity loss was estimated respectively for weeding and plowing activities. The total productivity loss for farming was calculated 69.3 percent in an hour which is due to high physical activity, working outdoor, with exposure to direct solar radiation, and consequent heat stress imposed to workers. Conclusion: Productivity is a factor which is affected by the workplace heat stress. According to results of the present research, the amount of productivity is reduced

  14. Survey of the productivity loss due to heat stress in different tasks of farmers in Darreh Shahr city

    Directory of Open Access Journals (Sweden)

    M. R. Monazzam Esmaielpour

    2015-09-01

    Full Text Available Introduction: Heat is one of the hazardous physical agents in the workplace. Exposure to heat and consequent thermal stress influence workers productivity in addition to adverse health effects. The aim of this study was to determine the heat stress induced productivity loss related to different tasks of farmers in Darreh Shahr city, during summer. . Material and Method: This cross-sectional study was conducted in summer, 2014, among farmers in Darreh Shahr city. After determining the sample size, farmers’ activities were determined using hierarchical task analysis (HTA, and WBGT measurements were done according to the ISO7243. Metabolism was estimated by the ISO8996. Following, the type of activities were identified according their required metabolism. Knowing WBGT and workload and using the work capacity model, the productivity loss in different tasks and ultimately total productivity loss were calculated. .Result: The mean WBGT activities for plowing, terracing, planting seeds, watering, fertilizing, weeding, spraying, and harvesting were 29.98 °C, 31.28 °C,30.66 °C,31.39 °C,31.99 °C,31.75 °C,31.08 °C, and 30.3 °C, respectively. WBGT values were higher than the permissible level provided by ISO7243 in all farming activities. Maximum value of WBGT was belonged to fertilizing activity (31.99 °C and the lowest value was for plowing (29.98 °C. ANOVA test results did not show a significant difference in WBGT at head, waist, and ankle height. The highest and lowest amount of productivity loss was estimated respectively for weeding and plowing activities. The total productivity loss for farming was calculated 69.3 percent in an hour which is due to high physical activity, working outdoor, with exposure to direct solar radiation, and consequent heat stress imposed to workers. .Conclusion: Productivity is a factor which is affected by the workplace heat stress. According to results of the present research, the amount of productivity is

  15. Infrared thermography applied to the evaluation of metabolic heat loss of chicks fed with different energy densities

    Directory of Open Access Journals (Sweden)

    VMOS Ferreira

    2011-06-01

    Full Text Available Brazil must comply with international quality standards and animal welfare requirements in order to maintain its position as world's largest exporter of poultry meat. With the scenario of global climate change there is the forecast of occurrence of extreme events with characteristics of both excess cold and heat for several regions of the country. This study aimed to evaluate the effectiveness of using images of infrared thermography to evaluate the loss of sensible heat in young broilers fed different dietary energy levels. Twenty birds were reared in a house with appropriate brooding using infrared lamps. Birds were distributed in a completely randomized experimental into two treatments: T1 (control diet with 2950 kcal ME/kg-1, and T2 (high-energy diet with 3950 kcal ME/kg-1. Infrared thermographic images of the birds were recorded for four consecutive days. One bird was randomly chosen per treatment, and had special images taken and analyzed. Average surface temperature of the body area was calculated using the surface temperature recorded at 100 spots (50 at the front and 50 at the lateral side of the bird's body. Mean surface temperature of the flock was calculated recording 100 spots on the group of birds. Total radiant heat loss was calculated based on the average data of surface temperature. The results indicated that the young broilers fed the high-energy diet presented a metabolic energy loss equivalent to 0.64 kcal h-1, while the birds fed with the control diet lost 2.18 kcal h-1. This finding confirms that oil supplementation to the diet reduces bird heat loss. The infrared camera was able to record young broilers' surface temperature variation when birds were fed diets with different energy contents.

  16. An effect of heat insulation parameters on thermal losses of water-cooled roofs for secondary steelmaking electric arc furnaces

    Directory of Open Access Journals (Sweden)

    E. Mihailov

    2016-07-01

    Full Text Available The aim of this work is research in the insulation parameters effect on the thermal losses of watercooled roofs for secondary steelmaking electric arc furnaces. An analytical method has been used for the investigation in heat transfer conditions in the working area. The results of the research can be used to choose optimal cooling parameters and select a suitable kind of insulation for water-cooled surfaces.

  17. Measurement of limiter heating due to fusion product losses during high fusion power deuterium-tritium operation of TFTR

    Energy Technology Data Exchange (ETDEWEB)

    Janos, A.; Owens, D.K.; Darrow, D.; Redi, M.; Zarnstorff, M.; Zweben, S.

    1995-03-01

    Preliminary analysis has been completed on measurements of limiter heating during high fusion power deuterium-tritium (D-T) operation of TFTR, in an attempt to identify heating from alpha particle losses. Recent operation of TFTR with a 50-50 mix of D-T has resulted in fusion power output ({approx} 6.2 MW) orders of magnitude above what was previously achieved on TFTR. A significantly larger absolute number of particles and energy from fusion products compared to D-D operation is expected to be lost to the limiters. Measurements were made in the vicinity of the midplane ({plus_minus} 30{degree}) with thermocouples mounted on the tiles of an outboard limiter. Comparisons were made -between discharges which were similar except for the mix of deuterium and tritium beam sources. Power and energy estimates of predicted alpha losses were as high as 0.13 MW and 64 kJ. Depending on what portion of the limiters absorbed this energy, temperature rises of up to 42 {degrees}C could be expected, corresponding to a heat load of 0.69 MJ/m{sup 2} over a 0.5 sec period, or a power load of 1.4 MW/m{sup 2}. There was a measurable increase in the limiter tile temperature as the fusion power yield increased with a more reactive mixture of D and T at constant beam power during high power D-T operation. Analysis of the data is being conducted to see if the alpha heating component can be extracted. Measured temperature increases were no greater than 1 {degree}C, indicating that there was probably neither an unexpectedly large fraction of lost particles nor unexpected localization of the losses. Limits on the stochastic ripple loss contribution from alphas can be deduced.

  18. A model for the analysis of loss of decay heat removal during loss of coolant accident in MTR pool type research reactors

    Energy Technology Data Exchange (ETDEWEB)

    Bousbia-salah, Anis [Dipartimento di Ingegneria Meccanica, Nucleari e della Produzione, Facolta di Ingegneria, Universita di Pisa, Via Diotisalvi, 2, 56126 Pisa (Italy)]. E-mail: b.salah@ing.unipi.it; Meftah, Brahim [Division Reacteur - Centre de Recherche Nucleaire Draria (CRND), BP 43 Sebala DRARIA - Algiers (Algeria); Hamidouche, Tewfik [Laboratoire des Analyses de Surete, Centre de Recherche Nucleaire d' Alger (CRNA), 02 Boulevard Frantz Fanon, B.P. 399, 16000 Algiers (Algeria)]. E-mail: thamidouche@comena-dz.org; Si-Ahmed, El Khider [Laboratoire des Ecoulements Polyhpasiques, Universite des Sciences et de la Technologie d' Alger, Algiers (Algeria)

    2006-03-15

    During a loss of coolant accident leading to total emptying of the reactor pool, the decay heat could be removed through air natural convection. However, under partial pool emptying the core is partially submerged and the coolant circulation inside the fuel element could no more be possible. Under such conditions, a core overheat takes place, and the thermal energy is essentially diffused from the core to its periphery by combined thermal radiation and conduction. In order to predict fuel element temperature evolution under such conditions a mathematical model is performed. The model is based on a 3D geometry and takes into account a variety of core configurations including fuel elements (standard and control), reflector elements and grid plates. The homogeneous flow model is used and the fluid conservation equations are solved using a semi-implicit finite difference method. Preliminary tests of the developed model were made by considering a series of hypothetical accidents. In the current framework a loss of decay heat removal accidents in the IAEA benchmark open pool MTR-type research reactor is considered. It is shown that in the case of a low core immersion height no water boiling is observed and the fuel surface temperature rise remains below the melting point of the aluminium cladding.

  19. The vitamin C content of orange juice packed in an oxygen scavenger material

    NARCIS (Netherlands)

    Zerdin, K.; Rooney, M.L.; Vermuë, J.

    2003-01-01

    A storage study of orange juice packed in oxygen scavenging (OS) film and oxygen barrier film was conducted to determine the extent of ascorbic acid loss due to oxygen as a function of time and temperature. The initial concentration of ascorbic acid in the orange juice was 374 mg/l and this was foun

  20. The vitamin C content of orange juice packed in an oxygen scavenger material

    NARCIS (Netherlands)

    Zerdin, K.; Rooney, M.L.; Vermuë, J.

    2003-01-01

    A storage study of orange juice packed in oxygen scavenging (OS) film and oxygen barrier film was conducted to determine the extent of ascorbic acid loss due to oxygen as a function of time and temperature. The initial concentration of ascorbic acid in the orange juice was 374 mg/l and this was

  1. Characterization of the frictional losses and heat transfer of oscillatory viscous flow through wire-mesh regenerators

    Directory of Open Access Journals (Sweden)

    A.A. Boroujerdi

    2015-12-01

    Full Text Available In this paper, new relations for calculating heat transfer and pressure drop characteristics of oscillatory flow through wire-mesh screen regenerator such as Darcy permeability, Forchheimer’s inertial coefficient, and heat transfer area per unit volume, as a function of the wire diameter are presented. According to the derived relations, thinner wires have higher pressure drop and higher heat transfer rate. The relations are applicable for all regenerative cryocoolers. Embedding the new relations into a numerical model, three Stirling-type orifice pulse tube cryocoolers with three regenerators different in length and diameter but same volume in a variety of wire diameters, have been modeled. The results achieved by the model reveal that the local heat transfer coefficient decreases with increase of the wire diameter and the length-to-diameter ratio. In addition, it was shown that the mean absolute gas–solid wire temperature difference is a linear function of wire diameter in the range investigated. The results show that for larger length-to-diameter ratios, Forchheimer’s effect will dominate frictional losses, and the variations of the frictional losses are proportional to the inverse of the wire diameter. Wire diameter has been optimized to maximize the coefficient of performance of the cryocooler. Shorter regenerators have thinner optimum wires.

  2. Key issues in the microchemical systems-based methanol fuel processor: Energy density, thermal integration, and heat loss mechanisms

    Science.gov (United States)

    Shah, Keyur; Besser, R. S.

    Microreactor technology is a promising approach in harnessing the high energy density of hydrocarbons and is being used to produce hydrogen-rich gases by reforming of methanol and other liquid hydrocarbons. However, on-demand H 2 generation for miniature proton exchange membrane fuel cell (PEMFC) systems has been a bottleneck problem, which has limited the development and demonstration of the PEMFC for high-performance portable power. A number of crucial challenges exist for the realization of practical portable fuel processors. Among these, the management of heat in a compact format is perhaps the most crucial challenge for portable fuel processors. In this study, a silicon microreactor-based catalytic methanol steam reforming reactor was designed, fabricated, and demonstrated in the context of complete thermal integration to understand this critical issue and develop a knowledge base required to rationally design and integrate the microchemical components of a fuel processor. Detailed thermal and reaction experiments were carried out to demonstrate the potential of microreactor-based on-demand H 2 generation. Based on thermal characterization experiments, the heat loss mechanisms and effective convective heat coefficients from the planar microreactor structure were determined and suggestions were made for scale up and implementation of packaging schemes to reduce different modes of heat losses.

  3. Harvest date affects aronia juice polyphenols, sugars, and antioxidant activity, but not anthocyanin stability.

    Science.gov (United States)

    Bolling, Bradley W; Taheri, Rod; Pei, Ruisong; Kranz, Sarah; Yu, Mo; Durocher, Shelley N; Brand, Mark H

    2015-11-15

    The goal of this work was to characterize how the date of harvest of 'Viking' aronia berry impacts juice pigmentation, sugars, and antioxidant activity. Aronia juice anthocyanins doubled at the fifth week of the harvest, and then decreased. Juice hydroxycinnamic acids decreased 33% from the first week, while proanthocyanidins increased 64%. Juice fructose and glucose plateaued at the fourth week, but sorbitol increased 40% to the seventh harvest week. Aronia juice pigment density increased due to anthocyanin concentration, and polyphenol copigmentation did not significantly affect juice pigmentation. Anthocyanin stability at pH 4.5 was similar between weeks. However, addition of quercetin, sorbitol, and chlorogenic acid to aronia anthocyanins inhibited pH-induced loss of color. Sorbitol and citric acid may be partially responsible for weekly variation in antioxidant activity, as addition of these agents inhibited DPPH scavenging 13-30%. Thus, aronia polyphenol and non-polyphenol components contribute to its colorant and antioxidant functionality.

  4. Effects of Processing Treatments on the Bioactive Compounds of Campbell Grape Juice

    Directory of Open Access Journals (Sweden)

    Shirley G. Cabrera

    2015-11-01

    Full Text Available It is well known that phenolic compounds and flavonoids have a lot of health benefits. Most current heat treatments especially those that are using too high temperature and longer period of processing produce juice with unacceptable analytical and sensory properties. Thus, microwave heating, ultrasonication and blanching before grape juice processing were employed in this study. Each juice sample was subjected to total phenolics, total flavonoid, total anthocyanin and % radical scavenging activity analysis. Analysis of Variance and Duncan’s multiple range tests were performed using the SAS program. The concentration of total phenolics, total flavonoids, total anthocyanin and % radical scavenging activity of the grape juices treated with microwave heating and ultrasonication increased significantly with increasing treatment time notably at 5 min treatment. It can be noted that all the bioactive contents and % radical scavenging activity were higher in noncold stabilized grape juice than in cold stabilized juices. However, blanching whole grapes for longer period of time before processing resulted in the decrease of all bioactive compounds and % radical scavenging activity both in non-cold stabilized and cold stabilized juice especially at 5 min blanching period. It was also showed that 1 min blanching is more effective in increasing the bioactive compounds of the grape juice as compared to other treatment time.

  5. Influence of exercise training with thigh compression on heat-loss responses.

    Science.gov (United States)

    Amano, T; Inoue, Y; Koga, S; Nishiyasu, T; Kondo, N

    2015-06-01

    We investigated the effect of thigh compression, which accelerates activation of central command and muscle metabo- and mechanoreceptors, on the adaptation of sweating and cutaneous vascular responses during exercise heat acclimation. Nine non-heat-acclimated male subjects were acclimated to heat (32 °C and 50% RH) while cycling [50% of maximum oxygen uptake ( V ˙ O 2 m a x )] 60 min/day for 7 days (control group). The experimental group (n = 9) conducted the same training while the proximal thighs were compressed by a cuff at 60 mmHg. V ˙ O 2 m a x , acetylcholine-induced forearm sweating rate (iontophoresis), and mean sweating and cutaneous vascular responses on the forehead, chest, and forearm (SRmean and CVCmean ) during passive heating were evaluated before and after training. Training significantly increased V ˙ O 2 m a x while did not affect acetylcholine-induced sweating rates in either group. Training significantly decreased Tb thresholds for SRmean and CVCmean during passive heating without the alternations of sensitivities in both groups. Although SRmean during passive heating at a given ΔTb was not improved in either group, CVCmean was significantly (P training only in experimental group. Our results indicate that thigh cuff compression during exercise heat acclimation does not influence adaptation of the sweating response but attenuate cutaneous vasodilation.

  6. Heating requirements for the BARREL toroid coil cryostat of ATLAS in case of vacuum loss

    CERN Document Server

    Vila-Nova-Goncalves, L

    2002-01-01

    The ATLAS Barrel Toroid cryostat external surface has to be heated by means of heating tapes in order to avoid air condensation in case a major vacuum leak occurs in the coil system. The present note concentrates on the evaluation of the strategies for placing the heating tapes as a basis for calculating their necessary overall length. After a brief description of the ATLAS Barrel Toroid system, the problem is described. A 2D model of a representative portion of the vacuum vessel, on which finite element studies will be performed, is then introduced. The results of the simulations and the conclusions will follow.

  7. Sensitivity of the total heat loss coefficient determined by the energy signature approach to different time periods and gained energy

    Energy Technology Data Exchange (ETDEWEB)

    Sjoegren, J.-U.; Andersson, S.; Olofsson, T. [Department of Applied Physics and Electronics, Umeaa University, SE-901 87 Umeaa (Sweden)

    2009-07-15

    In order to identify buildings that have energy saving potential there is a need for further development of robust methods for evaluation of energy performance as well as reliable key energy indicators. To be able to evaluate a large database of buildings, the evaluation has to be founded on available data, since an in-depth analysis of each building would require large measurement efforts in terms of both parameters and time. In practice, data are usually available for consumed energy, water, and so on, namely consumption that the tenants or property holder has to pay for. In order to evaluate the energy saving potential and energy management, interesting key energy indicators are the total heat loss coefficient K{sub tot} (W/K), the indoor temperature (T{sub i}), and the utilisation of the available heat (solar radiation and electricity primarily used for purposes other than heating). The total heat loss coefficient, K{sub tot}, is a measure of the heat lost through the building's envelope, whereas T{sub i} and the gained energy reflect the user's behaviour and efficiency of the control system. In this study, a linear regression approach (energy signature) has been used to analyse data for 2003-2006 for nine fairly new multifamily buildings located in the Stockholm area, Sweden. The buildings are heated by district heating and the electricity used is for household equipment and the buildings' technical systems. The data consist of monthly energy used for heating and outdoor temperature together with annual water use, and for some buildings data for household electricity are also available. For domestic hot water and electricity, monthly distributions have been assumed based on data from previous studies and energy companies. The impact on K{sub tot} and T{sub i} of the time period and assumed values for the utilised energy are investigated. The results show that the obtained value of K{sub tot} is rather insensitive to the time period and utilised

  8. The early heat loss evolution of Mars and their implications for internal and environmental history.

    Science.gov (United States)

    Ruiz, Javier

    2014-03-11

    The time around 3.7 Ga ago was an epoch when substantial changes in Mars occurred: a substantial decline in aqueous erosion/degradation of landscape features; a change from abundant phyllosilicate formation to abundant acidic and evaporitic mineralogy; a change from olivine-rich volcanism to olivine-pyroxene volcanism; and maybe the cessation of the martian dynamo. Here I show that Mars also experienced profound changes in its internal dynamics in the same approximate time, including a reduction of heat flow and a drastic increasing of lithosphere strength. The reduction of heat flow indicates a limited cooling (or even a heating-up) of the deep interior for post-3.7 Ga times. The drastic increasing of lithosphere strength indicates a cold lithosphere above the inefficiently cooled (or even heated) interior. All those changes experienced by Mars were most probably linked and suggest the existence of profound interrelations between interior dynamics and environmental evolution of this planet.

  9. Inactivation of microorganisms in apple cider and orange juice using supercritical carbon dioxide

    Science.gov (United States)

    Juice processors have traditionally used thermal pasteurization to prevent deterioration by spoilage bacteria such as Lactobacillus plantarum and Saccharomyces cerevisiae; however, thermal processing may cause adverse effects on product quality such as undesirable taste and destruction of heat sensi...

  10. Loss of Dfg5 glycosylphosphatidylinositol-anchored membrane protein confers enhanced heat tolerance in Saccharomyces cerevisiae.

    Science.gov (United States)

    Nasution, Olviyani; Lee, Jaok; Srinivasa, Kavitha; Choi, In-Geol; Lee, Young Mi; Kim, Eunjung; Choi, Wonja; Kim, Wankee

    2015-08-01

    The protein product of Saccharomyces cerevisiae DFG5 gene is a glycosylphosphatidylinositol (GPI)-anchored plasma membrane protein and a putative glycosidase/glycosyltransferase that links other GPI-anchored proteins to β-glucans in the cell wall. Upon exposure to heat (41°C), DFG5 deletion mutant dfg5Δ displayed significantly enhanced heat tolerance as well as lowered level of reactive oxygen species and decreased membrane permeability compared with those in the control (BY4741). Comparative transcriptome profiles of BY4741 and dfg5Δ revealed that 38 and 23 genes were up- and down-regulated in dfg5Δ respectively. Of the 23 down-regulated genes, 11 of 13 viable deletion mutants were identified to be tolerant to heat, suggesting that the down-regulation of those genes might have contributed to the enhanced heat tolerance in dfg5Δ. Deletion of DFG5 caused slight activation of mitogen-activated protein kinases Hog1 in the high-osmolarity glycerol pathway and Slt2 in the cell wall integrity pathway. Therefore, a model is proposed on the signal transduction pathways associated with deletion of DFG5 upon heat stress.

  11. Theoretical modeling of time-dependent skin temperature and heat losses during whole-body cryotherapy: A pilot study.

    Science.gov (United States)

    Polidori, G; Marreiro, A; Pron, H; Lestriez, P; Boyer, F C; Quinart, H; Tourbah, A; Taïar, R

    2016-11-01

    This article establishes the basics of a theoretical model for the constitutive law that describes the skin temperature and thermolysis heat losses undergone by a subject during a session of whole-body cryotherapy (WBC). This study focuses on the few minutes during which the human body is subjected to a thermal shock. The relationship between skin temperature and thermolysis heat losses during this period is still unknown and have not yet been studied in the context of the whole human body. The analytical approach here is based on the hypothesis that the skin thermal shock during a WBC session can be thermally modelled by the sum of both radiative and free convective heat transfer functions. The validation of this scientific approach and the derivation of temporal evolution thermal laws, both on skin temperature and dissipated thermal power during the thermal shock open many avenues of large scale studies with the aim of proposing individualized cryotherapy protocols as well as protocols intended for target populations. Furthermore, this study shows quantitatively the substantial imbalance between human metabolism and thermolysis during WBC, the explanation of which remains an open question.

  12. Investigation of heat transfer and exergy loss in a concentric double pipe exchanger equipped with swirl generators

    Energy Technology Data Exchange (ETDEWEB)

    Kavak Akpinar, Ebru; Bicer, Yasar [Mechanical Engineering Department, Firat University, 23279 Elazig (Turkey)

    2005-06-01

    In this study, the effect on heat transfer rates, friction factor and exergy loss of swirl generators with holes for the entrance of fluid were investigated by placing them at the entrance section of inner pipe of heat exchanger. Various swirl generators having circular holes at different number and diameter were used. Hot air and cold water were passed through the inner pipe and annulus, respectively. Experiments were carried out for both parallel and counter flow models of the fluids at Reynolds numbers between 8500-17 500. Heat transfer, friction factor and exergy analyses were made for the conditions with and without swirl generators and compared to each other. Some empirical correlations expressing the results were also derived and discussed. It was observed that the Nusselt number could increase up to 130% at a value of about 2.9 times increase in the friction factor by giving rotation to the air with the help of the swirl elements. The increase the dimensionless exergy loss was about 1.25 times in comparison with that for the inner pipe without swirl generators. (authors)

  13. The Scaling of Loss Pathways and Heat Transfer in Small Scale Internal Combustion Engines

    Science.gov (United States)

    2016-09-16

    Objective 1 addressed the relative importance of loss pathways. The Small Engine Research Bench was constructed to measure the energy pathways in a family...efficiency is essentially a measure of losses relative to the amount of energy supplied to the engine as fuel. This scaling of efficiency is generally...the total concentration for both molecules. That measurement will be in error if the sensor was tuned using only one of the molecules or if it was

  14. Heat waves imposed during early pod development in soybean (Glycine max) cause significant yield loss despite a rapid recovery from oxidative stress.

    Science.gov (United States)

    Siebers, Matthew H; Yendrek, Craig R; Drag, David; Locke, Anna M; Rios Acosta, Lorena; Leakey, Andrew D B; Ainsworth, Elizabeth A; Bernacchi, Carl J; Ort, Donald R

    2015-08-01

    Heat waves already have a large impact on crops and are predicted to become more intense and more frequent in the future. In this study, heat waves were imposed on soybean using infrared heating technology in a fully open-air field experiment. Five separate heat waves were applied to field-grown soybean (Glycine max) in central Illinois, three in 2010 and two in 2011. Thirty years of historical weather data from Illinois were analyzed to determine the length and intensity of a regionally realistic heat wave resulting in experimental heat wave treatments during which day and night canopy temperatures were elevated 6 °C above ambient for 3 days. Heat waves were applied during early or late reproductive stages to determine whether and when heat waves had an impact on carbon metabolism and seed yield. By the third day of each heat wave, net photosynthesis (A), specific leaf weight (SLW), and leaf total nonstructural carbohydrate concentration (TNC) were decreased, while leaf oxidative stress was increased. However, A, SLW, TNC, and measures of oxidative stress were no different than the control ca. 12 h after the heat waves ended, indicating rapid physiological recovery from the high-temperature stress. That end of season seed yield was reduced (~10%) only when heat waves were applied during early pod developmental stages indicates the yield loss had more to do with direct impacts of the heat waves on reproductive process than on photosynthesis. Soybean was unable to mitigate yield loss after heat waves given during late reproductive stages. This study shows that short high-temperature stress events that reduce photosynthesis and increase oxidative stress resulted in significant losses to soybean production in the Midwest, U.S. The study also suggests that to mitigate heat wave-induced yield loss, soybean needs improved reproductive and photosynthetic tolerance to high but increasingly common temperatures. Published 2015. This article is a U.S. Government work and is

  15. The influence of activewear worn under standard work coveralls on whole-body heat loss.

    Science.gov (United States)

    Stapleton, Jill M; Hardcastle, Stephen G; Kenny, Glen P

    2011-11-01

    This study evaluated the influence of activewear undergarments worn under the standard mining coveralls on whole-body heat exchange and change in body heat content during work in the heat. Each participant performed 60 min of cycling at a constant rate of heat production of 400 W followed by 60 min of recovery in a whole-body calorimeter regulated at 40°C and 15% relative humidity donning one of the four clothing ensembles: (1) cotton underwear and shorts only (Control, CON); (2) Activewear only (ACT); (3) Coveralls+Cotton undergarments (COV+COT); or (4) Coveralls+Activewear undergarments (COV+ACT). In the latter two conditions a hard hat with earmuffs, gloves, and socks with closed toe shoes were worn. We observed that both COV+COT and COV+ACT resulted in a similar mean (±SE) change in body heat content, which was significantly greater compared with the CON and ACT during exercise, suggesting that the rate of thermal strain was elevated to a similar degree in both coverall conditions (CON: 245±32 kJ; ACT: 260±29 kJ; COV+COT: 428±36 kJ; COV+ACT: 466±15 kJ; p<0.001). During recovery, the negative change in body heat content was greater for both COV+COT and COV+ACT compared with the CON and ACT but similar between COV+COT and COV+ACT due to the greater amount of heat stored during exercise (CON: -83±16 kJ; ACT: -104±33 kJ; COV+COT: -198±30 kJ; COV+ACT: -145±12 kJ; p=0.048). Core temperatures and heart rate were also significantly elevated for the COV+COT and COV+ACT compared with the CON and ACT conditions during and following exercise (p<0.05). These results suggest that while activewear undergarments are not detrimental, they provide no thermoregulatory benefit when replacing the cotton undergarment worn under the standard coverall during work in the heat.

  16. Analysis of Alicyclobacillus acidoterrestris spores from different sporulation media subjected to wet-heat

    Directory of Open Access Journals (Sweden)

    Celenk Molva

    2015-12-01

    Full Text Available The presence of Alicyclobacillus acidoterrestris endospores in fruit juices is a significant problem for the juice industry since they are able to survive pasteurization subsequently leading to the spoilage. To evaluate the mechanism of wet-heat, structural damage and the leakages of intracellular materials of A. acidoterrestris DSM 3922 spores from different sporulation media was studied at 90°C (15-45 min. For sporulation, Bacillus acidoterrestris agar, Bacillus acidocaldarius agar, potato dextrose agar and malt extract agar were used. Based on the scanning electron microscopy, loss of internal volume and structural integrity were observed following heating which were further confirmed by the leakages of intracellular components. The obtained results suggest that the inactivation of A. acidoterrestris DSM 3922 spores by wet-heat is associated with damage to the coat and inner membrane depending on the sporulation medium composition and heating time.

  17. Effect of Stabilization Heat Treatment on Time-Dependent Polarization Losses in Sintered Nd-Fe-B Permanent Magnets

    Directory of Open Access Journals (Sweden)

    Tuominen S.

    2013-01-01

    Full Text Available Some companies in the motor and generator industry utilizing sintered NdFeB magnets have adopted pre-ageing heat treatment in order to improve the stability of the magnets. The parameters of this stabilization heat treatment are based mainly on assumptions rather than on any published research results. In this work, the effects of pre-ageing treatment on the time-dependent polarization losses of two different types of commercial sintered NdFeB magnets were studied. The material showing the squarer J(H curve did not benefit from the pre-ageing treatment, since it seems to be stable under a certain critical temperature. In contrast, a stabilizing effect was observed in the material showing rounder J(H curve. After the stabilization heat treatment, the polarization of the magnets was found to be at lower level, but unchanged over a certain period of time. The length of this period depends on the temperature and the duration of the pre-ageing treatment. In addition, our analysis reveals that the stabilization heat treatment performed in an open circuit condition does not stabilize the magnet uniformly.

  18. DEVELOPING OF A NEW COMPREHENSIVE SPARK IGNITION ENGINES CODE FOR HEAT LOSS ANALYSIS WITHIN COMBUSTION CHAMBER WALLS

    Directory of Open Access Journals (Sweden)

    Shahram Khalilarya

    2010-01-01

    Full Text Available The objective of this work is to develop the existing a zero-dimensional model named ODES to provide detailed insights into the internal process of the modern high speed spark ignition engines. Therefore, it has been concentrated on the development of new sub models for incorporation in an extended form of ODES, as follows: - the existing semi-empirical combustion model has been replaced by a new comprehensive model, which is based on the turbulent flame speed in the combustion chamber. - the existing three wall heat transfer model has been replaced by a new one in which, the combustion chamber is divided in to three zones including cylinder head, cylinder wall, and piston head. The steady-state heat transfer equation is solved through finite difference method with replaced boundary and initial conditions. The results gave the temperature distribution of combustion chamber walls. The rate of heat losses from combustion chamber to the coolant is calculated by using the mean temperature of each part. The code has been extensively validated with respect to performance and heat transfer against experimental results obtained on XU7JP spark ignition engine with two kinds of fuel, gasoline and compresed natural gas and gave good agreement with available experimental.

  19. Study on the heat transfer of high-vacuum-multilayer-insulation tank after sudden, catastrophic loss of insulating vacuum

    Science.gov (United States)

    Xie, G. F.; Li, X. D.; Wang, R. S.

    2010-10-01

    One of the worst accidents that may occur in a high-vacuum-multilayer-insulation (HVMLI) cryogenic tank is a sudden, catastrophic loss of insulating vacuum (SCLIV). There is no doubt that the gases leaking into the insulation jacket have some influence on the heat transfer process of it. However, this issue has not been thoroughly studied so far. In this paper, a test rig was built up and experiments were conducted using a SCLIV cryogenic tank and with nitrogen, helium and air as the working medium, respectively. The venting rates of the tank and temperature in the insulation jacket were measured respectively after the three different gases leaking into the jacket. A heat transfer model describing the heat transfer process of a SCLIV tank was also presented. The calculated results using this model were compared against the experimental data. It is found that the heat transfer performance of the HVMLI cryogenic tank after SCLIV is strong relevant to the type of gas leaking into the insulation jacket.

  20. On the Thermal Decomposition of Reactive Materials of Variable Thermal Conductivity and Heat Loss Characteristics in a Long Pipe

    Science.gov (United States)

    Makinde, O. D.

    2012-10-01

    In this article, we investigate the thermal decomposition of a stockpile of reactive material undergoing a steady-state exothermic chemical reaction inside a long pipe with heat loss characteristics at its surface. It is assumed that the thermal conductivity (k) of the material varies exponentially with temperature and the pipe surface exchanges heat with the ambient following Newton's law of cooling. The nonlinear differential equation governing the problem is tackled analytically using a regular perturbation technique (RPT) coupled with a computer-extended series solution (CESS) and a special type of Hermite-Padé approximation. The effects of various thermophysical parameters on the temperature field together with critical conditions for thermal ignition represented by turning points on the bifurcation diagram are obtained and discussed quantitatively. An increase in critical behavior is observed with a decrease in the material's thermal conductivity. However, the stability of the material is enhanced by an increase in the material's thermal conductivity.

  1. NO formation in the burnout region of a partially premixed methane-air flame with upstream heat loss

    Energy Technology Data Exchange (ETDEWEB)

    Mokhov, A.V.; Levinsky, H.B.

    1999-09-01

    Measurements of temperature and NO concentration in laminar, partially premixed methane-air flames stabilized on a ceramic burner in coflow are reported. The NO concentration and temperature were determined by laser-induced fluorescence (LIF) and coherent anti-Stokes Raman scattering (CARS), respectively. Upstream heat loss to the burner was varied by changing the exit velocity of the fuel-air mixture at a constant equivalence ratio of 1,3; this alters the structure of the flame from an axisymmetric Bunsen-type to a strongly stabilized flat flame. To facilitate analysis of the results, a method is derived for separating the effects of dilution from those of chemical reaction based on the relation between the measured temperature and the local mixture fraction, including the effects of upstream heat loss. Using this method, the amount of NO formed during burnout of the hot, fuel-rich combustion products can be ascertained. In the Bunsen-type flame, it is seen that {approximately}40 ppm of NO are produced in this burnout region, at temperatures between {approximately}2,100 K and {approximately}1,900 K, probably via the Zeldovich mechanism. Reducing the exit velocity of 12 cm/s reduces the flame temperature substantially, and effectively eliminates this contribution. At velocities of 12 and 8 cm/s, {approximately}10 ppm of NO are formed in the burnout region, even though the gas temperatures are too low for Zeldovich NO to be significant. Although the mechanism responsible for these observations is as yet unclear, the results are consistent with the idea that the low temperatures in the fuel-rich gases caused by upstream heat loss retard the conversion of HCN (formed via the Fenimore mechanism) to NO, with this residual HCN then being converted to NO during burnout.

  2. THERMAL POWER LOSS COMPENSATION IN THE PRODUCTION OF COOKED AND DRIED GRAINS WITH HEAT PUMPS USING

    Directory of Open Access Journals (Sweden)

    S. A. Shevtsov

    2015-01-01

    Full Text Available Using scientificand practical experience and analysis of recent innovative activity on modernization of food concentrates production, a new variant of the energy-efficient processing of cereal crops using superheated steam and direct involvement in the cooking and drying process waste energy using the vapor compression heat pump was suggested. A method for production of cereal concentrates, which is realized using microprocessor control of technological parameters. According to the information on the processes of cereals washing, cooking, drying and cooling microprocessor provides regime parameters control under the restrictions due to both yield of cooked and dried cereal of high quality and economic feasibility. At the same time the amount of moisture is continuously determined in the recirculation loop formed by the evaporation from the cereals in the drying process. To implement the proposed method of cooked and dried cereals production it is offered to use refrigerationand compressor unit operating in a heat pump mode. The refrigerant to be used is khladon 12V1 CF2ClBr with a boiling point in the evaporator of 4°C and the condensing temperature of 153.7 °C. The use of the heat pump in the heat supply system of cooked and dried cereals production instead of electric heaters will reduce power costs by 1.72 times. The proposed method for the production and control of technological parameters in the field of the product acceptable technological properties will provide high quality cooked and dried cereals; an increase in thermal efficiency by making full use of the waste heat of superheated steam; the reduction of specific energy consumption by 25-30 %; the creation of waste-free and environmentally friendly technologies for cereal production.

  3. Influence of body mass loss on changes in heart rate during exercise in the heat: a systematic review.

    Science.gov (United States)

    Adams, William M; Ferraro, Elizabeth M; Huggins, Robert A; Casa, Douglas J

    2014-08-01

    The purpose of this review was to compare the changes in heart rate (HR) for every 1% change in body mass loss (ΔBML) in individuals while exercising in the heat. PubMed, SPORTDiscus, ERIC, CINAHL, and Scopus were searched from the earliest entry to February 2013 using the search terms dehydration, heart rate, and exercise in various combinations. Original research articles that met the following criteria were included: (a) valid measure of HR, (b) exercise in the heat (>26.5° C [79.7 °F]), (c) the level of dehydration reached at least 2%, (d) a between-group comparison (a euhydrated group or a graded dehydration protocol) was evident, and (e) for rehydration protocols, only oral rehydration was considered for inclusion. Twenty articles were included in the final analysis. Mean values and SDs for HR and percentage of body mass loss immediately after exercise were used for this review. The mean change in HR for every 1% ΔBML was 3 b·min-1. In trials where subjects arrived euhydrated and hypohydrated, the mean change in HR for every 1% ΔBML was 3 and 3 b·min-1, respectively. Fixed intensity and variable intensity trials exhibited a mean HR change of 4 and 1 b·min-1, respectively. Exercising in the heat while hypohydrated (≥2%) resulted in an increased HR after exercise. This increase in HR for every 1% ΔBML exacerbates cardiovascular strain in exercising individuals, thus causing decrements in performance. It should be encouraged that individuals should maintain an adequate level of hydration to maximize performance, especially in the heat.

  4. Emerging preservation techniques for controlling spoilage and pathogenic microorganisms in fruit juices.

    Science.gov (United States)

    Aneja, Kamal Rai; Dhiman, Romika; Aggarwal, Neeraj Kumar; Aneja, Ashish

    2014-01-01

    Fruit juices are important commodities in the global market providing vast possibilities for new value added products to meet consumer demand for convenience, nutrition, and health. Fruit juices are spoiled primarily due to proliferation of acid tolerant and osmophilic microflora. There is also risk of food borne microbial infections which is associated with the consumption of fruit juices. In order to reduce the incidence of outbreaks, fruit juices are preserved by various techniques. Thermal pasteurization is used commercially by fruit juice industries for the preservation of fruit juices but results in losses of essential nutrients and changes in physicochemical and organoleptic properties. Nonthermal pasteurization methods such as high hydrostatic pressure, pulsed electric field, and ultrasound and irradiations have also been employed in fruit juices to overcome the negative effects of thermal pasteurization. Some of these techniques have already been commercialized. Some are still in research or pilot scale. Apart from these emerging techniques, preservatives from natural sources have also shown considerable promise for use in some food products. In this review article, spoilage, pathogenic microflora, and food borne outbreaks associated with fruit juices of last two decades are given in one section. In other sections various prevention methods to control the growth of spoilage and pathogenic microflora to increase the shelf life of fruit juices are discussed.

  5. Emerging Preservation Techniques for Controlling Spoilage and Pathogenic Microorganisms in Fruit Juices

    Directory of Open Access Journals (Sweden)

    Kamal Rai Aneja

    2014-01-01

    Full Text Available Fruit juices are important commodities in the global market providing vast possibilities for new value added products to meet consumer demand for convenience, nutrition, and health. Fruit juices are spoiled primarily due to proliferation of acid tolerant and osmophilic microflora. There is also risk of food borne microbial infections which is associated with the consumption of fruit juices. In order to reduce the incidence of outbreaks, fruit juices are preserved by various techniques. Thermal pasteurization is used commercially by fruit juice industries for the preservation of fruit juices but results in losses of essential nutrients and changes in physicochemical and organoleptic properties. Nonthermal pasteurization methods such as high hydrostatic pressure, pulsed electric field, and ultrasound and irradiations have also been employed in fruit juices to overcome the negative effects of thermal pasteurization. Some of these techniques have already been commercialized. Some are still in research or pilot scale. Apart from these emerging techniques, preservatives from natural sources have also shown considerable promise for use in some food products. In this review article, spoilage, pathogenic microflora, and food borne outbreaks associated with fruit juices of last two decades are given in one section. In other sections various prevention methods to control the growth of spoilage and pathogenic microflora to increase the shelf life of fruit juices are discussed.

  6. Total heat loss coefficient of flat roof constructions with external insulation in tapered layers including the effects of thermal bridges

    DEFF Research Database (Denmark)

    Rose, Jørgen; Svendsen, Svend

    2005-01-01

    be quite tedious, and therefore a method to generate and optimize solutions has been developed and implemented in a program that also takes into account the effects of different types of thermal bridges, i.e. roof windows, insulation fasteners, roof/wall joints etc. This paper describes a new method...... for design of flat roofs and a pc-program that can be used for calculating the total heat loss coefficient of externally insulated roofs with insulation in tapered layers, taking into account thermal bridges in the roof construction....

  7. Food sensing: selection and characterization of DNA aptamers to Alicyclobacillus spores for trapping and detection from orange juice.

    Science.gov (United States)

    Hünniger, Tim; Fischer, Christin; Wessels, Hauke; Hoffmann, Antonia; Paschke-Kratzin, Angelika; Haase, Ilka; Fischer, Markus

    2015-03-01

    The quality of the beverage industry's products has to be constantly monitored to fulfill consumers' high expectations. The thermo-acidophilic Gram-positive Alicyclobacillus spp. are not pathogenic, but their heat-resistant endospores can survive juice-processing conditions and have become a major economic concern for the fruit juice industry. Current detection methods rely on cultivation, isolation, and organism identification, which can take up to a week, resulting in economic loss. This work presents the selection and identification of DNA aptamers targeting Alicyclobacillus spores by spore-SELEX (systematic evolution of ligands by exponential enrichment) in orange-juice-simulating buffer. The selection process was verified by various techniques, including flow cytometric binding assays, radioactive binding assays, and agarose gel electrophoresis. The subsequent aptamer characterization included the determination of dissociations constants and selectivity by different techniques, such as surface plasmon resonance spectroscopy and fluorescence microscopy. In summary, 10 different aptamers with an affinity to Alicyclobacillus spp. have been developed, analyzed, and characterized in terms of affinity and specificity.

  8. Practical modeling of acoustic losses in air due to heat conduction and viscosity

    DEFF Research Database (Denmark)

    Christensen, René; Juhl, Peter Møller; Cutanda Henríquez, Vicente

    2008-01-01

    Accurate acoustics models of small devices with cavities and narrow slits and ducts should include the socalled boundary layer attenuation caused by thermal conduction and viscosity. The purpose of this paper is to present and compare different methods for including these loss mechanisms in analy......Accurate acoustics models of small devices with cavities and narrow slits and ducts should include the socalled boundary layer attenuation caused by thermal conduction and viscosity. The purpose of this paper is to present and compare different methods for including these loss mechanisms...

  9. Novel Method for Measuring the Heat Collection Rate and Heat Loss Coefficient of Water-in-Glass Evacuated Tube Solar Water Heaters Based on Artificial Neural Networks and Support Vector Machine

    Directory of Open Access Journals (Sweden)

    Zhijian Liu

    2015-08-01

    Full Text Available The determinations of heat collection rate and heat loss coefficient are crucial for the evaluation of in service water-in-glass evacuated tube solar water heaters. However, the direct determination requires complex detection devices and a series of standard experiments, which also wastes too much time and manpower. To address this problem, we propose machine learning models including artificial neural networks (ANNs and support vector machines (SVM to predict the heat collection rate and heat loss coefficient without a direct determination. Parameters that can be easily obtained by “portable test instruments” were set as independent variables, including tube length, number of tubes, tube center distance, heat water mass in tank, collector area, final temperature and angle between tubes and ground, while the heat collection rate and heat loss coefficient determined by the detection device were set as dependent variables respectively. Nine hundred fifteen samples from in-service water-in-glass evacuated tube solar water heaters were used for training and testing the models. Results show that the multilayer feed-forward neural network (MLFN with 3 nodes is the best model for the prediction of heat collection rate and the general regression neural network (GRNN is the best model for the prediction of heat loss coefficient due to their low root mean square (RMS errors, short training times, and high prediction accuracies (under the tolerances of 30%, 20%, and 10%, respectively.

  10. On reversible, endoreversible, and irreversible heat device cycles versus the Carnot cycle: a pedagogical approach to account for losses

    Science.gov (United States)

    Gonzalez-Ayala, J.; Angulo-Brown, F.; Calvo Hernández, A.; Velasco, S.

    2016-07-01

    In this work we analyze the deviations of reversible cycles (for both heat engines and refrigerators) from the corresponding Carnot cycle operating between the same extreme temperatures, and deviations of irreversible cycles from their corresponding reversible realization while putting emphasis on the corresponding losses. The endoreversible models fit in the proposed framework. Two suitable loss factors, which do not need the explicit calculation of entropy variations, are introduced. The behavior of these factors and their interplay allow for a clear and pedagogical visualization of where external and internal irreversibilities are located, and their intensities in terms of the main variables describing the cycle. The analysis could be used as a starting point for more advanced studies on modeling and optimization of real devices and installations.

  11. DETERMINATION OF HEAT LOSS FACTOR OF SOLAR ENERGY COLLECTOR WITH THE ABSORBER MADE FROM POLYMERIC PIPES

    Directory of Open Access Journals (Sweden)

    Ermuratskii V.

    2009-12-01

    Full Text Available It is studied thermal loss factor of solar energy collector, which absorber represents the register made from polymeric pipes. Input data are results of tests in non-stationary thermal regime at the zero water flow rate and the minimum sunlight.

  12. The stoichiometric approach in determining total evaporative water loss and the relationship between evaporative and non-evaporative heat loss in two resting bird species: passerine and non-passerine

    Institute of Scientific and Technical Information of China (English)

    Valery M.Gavrilov

    2015-01-01

    Background: Evaporation is of significant ecological interest.Evaporation from an animal always results in a decrease in the temperature of the surface from which the evaporation occurs.Therefore,evaporation is a one-way transfer which causes heat loss from the organism.Biological evaporation always involves the loss of water which is a vital resource for nearly all biochemical processes.Evaporation is loss of heat via loss of body mass.Methods: The simultaneous determination of energy expenditure and loss of body mass in resting birds allows us to estimate evaporative heat loss.This method includes direct measurements of the energetic equivalent of the loss of body mass as the ratio between heat production,determined by the rate of oxygen consumption and the loss of body mass at various ambient temperatures.Results: The data indicate that evaporation was minimal at lower critical temperature and that the rate of evaporation increased at lower or higher temperatures.Obtained results indicate that passerine and non-passerine species have the ability to change their non-evaporative heat conductance the same number of times(approximately fourfold),and that their abilities in this respect are similar.Conclusions: The novelty of the study resides in the stoichiometric approach to determination of total evaporative water loss.The analysis shows that determinations by stoichiometric approach of total evaporative water loss yielded the values,which fit into the confidence intervals of all equations from literatures.The basal metabolic rate and nonevaporative thermal conductance are fundamental parameters of energetics and determine the level of physiological organization of an endothermic animal.

  13. EFFECTIVENESS OF USING POLYURETHANE FOAM TO REDUCE HEAT LOSS IN THE PREMISES FOR BREEDING

    Directory of Open Access Journals (Sweden)

    Medvedev A.Y.

    2013-10-01

    Full Text Available It is proved that the use of polyurethane foam insulation for the purpose of walling premises for breeding allows them to halve the deficit of heat in winter. Because of this more efficient use of feed, increases the intensity and the level of growth of young comprehensive energp $rocess in the energy of live weight gain of cattle while increasing the profitability of its cultivation for meat.

  14. 21 CFR 73.250 - Fruit juice.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 1 2010-04-01 2010-04-01 false Fruit juice. 73.250 Section 73.250 Food and Drugs... ADDITIVES EXEMPT FROM CERTIFICATION Foods § 73.250 Fruit juice. (a) Identity. (1) The color additive fruit juice is prepared either by expressing the juice from mature varieties of fresh, edible fruits, or by...

  15. 21 CFR 73.260 - Vegetable juice.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 1 2010-04-01 2010-04-01 false Vegetable juice. 73.260 Section 73.260 Food and... ADDITIVES EXEMPT FROM CERTIFICATION Foods § 73.260 Vegetable juice. (a) Identity. (1) The color additive vegetable juice is prepared either by expressing the juice from mature varieties of fresh, edible vegetables...

  16. Ventilation Loss in the NASA Space Shuttle Crew Protective Garments: Potential for Heat Stress

    Science.gov (United States)

    Askew, Gregory K.; Kaufman, Jonathan W.

    1991-01-01

    The potential of the National Aeronautics and Space Administration (NASA) S1035 Launch/Entry suit (LES) for producing heat stress in a simulated Space Shuttle cabin environment has been studied. The testing was designed to determine if the NASA S1035 poses a greater threat of inducing heat stress than the NASA S1032. Conditions were designed to simulate an extreme prelaunch situation, with chamber temperatures maintained at dry bulb temperature 27.2 +/- 0.1 C, globe temperature - 27.3 +/- 0.1 C, and wet bulb temperature 21.1 +/- 0.3 C. Four males, aged 28-48, were employed in this study, with three subjects having exposures in all four conditions and the fourth subject exposed to 3 conditions. Test durations in the ventilated (V) and unventilated (UV) conditions were designed for 480 minutes, which all subjects achieved. No significant differences related to experimental conditions were noted in rectal temperatures, heart rates or sweat rates. The results indicate that the S1032 and S1035 garments, in either the V or UV state, poses no danger of inducing unacceptable heat stress under the conditions expected within the Shuttle cabin during launch or re-entry.

  17. Ventilation loss and pressurization in the NASA launch/entry suit: Potential for heat stress

    Science.gov (United States)

    Kaufman, Jonathan W.; Dejneka, Katherine Y.; Askew, Gregory K.

    1989-01-01

    The potential of the NASA Launch/Entry Suit (LES) for producing heat stress in a simulated Space Shuttle cabin environment was studied. The testing was designed to identify potential heat stress hazards if the LES were pressurized or if ventilation were lost. Conditions were designed to simulate an extreme pre-launch situation with chamber temperatures maintained at dry bulb temperature = 27.2 +/- 0.1 C, globe temperature = 27.3 +/- 0.1 C, and wet bulb temperature = 21.1 +/- 0.3 C. Two females and two males, 23 to 34 years of age, were employed in this study, with two subjects having exposures in all 3 conditions. Test durations in the ventilated (V) and unventilated (UV) conditions were designed for 480 minutes, which all subjects achieved. Pressurized runs (Pr) were designed for 45 minutes, which all subjects also achieved. While some significant differences related to experimental conditions were noted in rectal and mean skin temperatures, evaporation rates, sweat rates, and heart rate, these differences were not thought to be physiologically significant. The results indicate that the LES garment, in either the Pr or UV state, poses no danger of inducing unacceptable heat stress under the conditions expected within the Space Shuttle cabin during launch or reentry.

  18. Evaluation of the Safety Issue Concerning the Potential for Loss of Decay Heat Removal Function due to Crude Oil Spill in the Ultimate Heat Sink of Nuclear Reactors

    Energy Technology Data Exchange (ETDEWEB)

    Jo, Jong Chull; Roh, Kyung Wan; Yune, Young Gill; Kang, Dong Gu; Kim, Hho Jhung [Korea Institute of Nuclear Safety, Daejeon (Korea, Republic of)

    2008-05-15

    A barge crashed into a moored oil tanker at about 7:15 a.m., Dec. 12, 2007, dumping around 10,500 tons of crude oil into the sea in Korea. The incident took place about 15 kilometers northwest of Manripo beach in South Chungcheong where is Korea's west coast in the Yellow Sea. In a few days, the oil slicks spread to the northern and southern tips of the Taean Peninsula by strong winds and tides. As time went the spilled oil floating on the surface of sea water was volatilized to become tar-balls and lumps and drifted far away in the southern direction. 13 days after the incident, some of oil slicks and tar lumps were observed to flow in the service water intake at the Younggwang nuclear power plants (NPPs) operating 6 reactors, which are over 150 km away from the incident spot in the southeastern direction. According to the report by the Younggwang NPPs, a total weight 83 kg of tar lumps was removed for about 3 days. Oil spills in the sea can happen in any country or anytime due to human errors or mistakes, wars, terrors, intentional dumping of waste oils, and natural disasters like typhoon and tsunami. In fact, there have been 7 major oil spills over 10,000 tons that have occurred around the world since 1983. As such serious oil spill incidents may happen near the operating power plants using the sea water as ultimate heat sink. To ensure the safe operation of nuclear reactors it is required to evaluate the potential for loss of decay heat removal function of nuclear reactors due to the spilled oils flowing in the service water intake, from which the service water is pumped. Thus, Korea Institute of Nuclear Safety identified this problem as one of the important safety. When an incident of crude oil spill from an oil carrier occurs in the sea near the nuclear power plants, the spilled oil can be transported to the intake pit, where all service water pumps locate, by sea current and wind drift (induced) current. The essential service water pumps take the

  19. MICROBIOLOGICAL AND PHYSICAL PROPERTIES OF BEEF MARINATED WITH GARLIC JUICE

    Directory of Open Access Journals (Sweden)

    Nurwantoro

    2011-09-01

    Full Text Available The study was carried out to investigate the effect of marination, performed by soaking of beef in garlic juice, on microbiological and physical properties. The study was committed to a completely randomized design, with 5 treatments, i.e.: T0 (unmarinated beef, as a control, T1, T2, T3, and T4 that beef were marinated in garlic juice for 5, 10, 15, and 20 minutes, respectively, at room temperature (25⁰C. Each treatment consisted of 4 replications. Examination upon experimental parameters was conducted after marinated (and control beef was stored for 8 hours at room temperature. Total bacteria, total coliform and water holding capacity of beef were significantly (P0.05 by the treatments. As a conclusion, marination of beef with garlic juice could reduce total bacteria, total coliform, and water holding capacity, but could not reduce cooking loss.

  20. Short communication: Proteins in heat-processed skim milk powder have no positive effects on bone loss of ovariectomized rats.

    Science.gov (United States)

    Du, M; Kong, Y; Wang, C; Gao, H; Han, X; Yi, H; Zhang, L

    2011-06-01

    Milk has positive effects on bone growth. However, the effect of skim milk powder (SMP) on bone properties has not been reported. This study investigated the effect of SMP on bone loss in ovariectomized (OVX) rats. Forty female Sprague-Dawley rats were ovariectomized and another 10 rats received a sham operation. The OVX rats were randomly separated into 4 groups: OVX control, OVX SMP1 (SMP at 0.04 g/d), OVX SMP2 (SMP at 0.20 g/d), and OVX SMP3 (SMP at 0.40 g/d). Skim milk powder was supplied in the rat diet for 12 wk, and the rats were gavaged once per day. The effects of SMP on calcium content and bone mineral density of femur were determined by atomic absorption spectrophotometry and dual-energy x-ray absorptiometry, respectively. Compared with the control, SMP at all dose levels tested had no particular effect on weight:length, calcium content, or bone mineral density of femurs. It was demonstrated that SMP (0.04 to 0.40 g/d) had no positive effect on bone loss in OVX rats, probably because the heat treatment used during SMP processing caused a loss of biological activity in the protein.

  1. Erosive potential of different types of grape juices

    Directory of Open Access Journals (Sweden)

    Ginna Kércia Matos Gonçalves

    2012-10-01

    Full Text Available The purpose of the present study was to evaluate the erosive potential of different types (concentrated and powdered and commercial brands of industrialised grape juices. The pH of all five fruit drinks was measured at two time points: immediately after preparation and 24 hours later. Sixty specimens of bovine enamel were randomly allocated and immersed in different types of grape juice (n = 10 for 10 minutes four times a day for fifteen days. The enamel alteration was analysed using surface Knoop microhardness (KHN and surface roughness (Ra tests at baseline and on the 5th, 10th and 15th days of the experiment. Two way ANOVA, Tukey's post hoc and Pearson's correlation tests were used for statistical analysis (α = 5%. The grape juices presented pH values ranging from 2.9 to 3.5. All of the tested juices promoted significant enamel mineral loss (p < 0.05 on the first evaluation (5th day of immersion and produced a significant increase in the mean roughness from the 10th day on when compared to the control group (p < 0.05. By the 15th day, all of the beverages had produced surface roughnesses that were significantly higher than that of the control group. The results suggest that all grape juices, regardless of their commercial presentation, present erosive potential.

  2. Deacidification of cranberry juice by electrodialysis with bipolar membranes.

    Science.gov (United States)

    Rozoy, Elodie; Boudesocque, Leslie; Bazinet, Laurent

    2015-01-21

    Cranberry is recognized for its many benefits on human health; however, its high acidity may be a limiting factor for its consumption. This study aimed to investigate the deacidification of cranberry juice using a two simultaneous step electrodialysis with bipolar membranes (EDBM) process. In step 1 (deacidification), during the 6 h treatment, the pH of the juice increased from 2.47 to 2.71 and a deacidification rate of 22.84% was obtained, whereas in step 2 (pH lowering) the pH of juice 2 was almost stable. Citric, quinic, and malic acid were extracted with a maximum of 25% and were mainly transferred to the KCl 2 fraction. A significant loss of anthocyanins in juice 2 (step 2) was observed, due to their oxidation by oxygen incorporated by the centrifugal pump. This also affected its coloration. The first step of the EDBM process was successful for cranberry juice deacidification and could be improved by increasing the number of membranes stacked.

  3. Bioimpedance identifies body fluid loss after exercise in the heat: a pilot study with body cooling.

    Science.gov (United States)

    Gatterer, Hannes; Schenk, Kai; Laninschegg, Lisa; Schlemmer, Philipp; Lukaski, Henry; Burtscher, Martin

    2014-01-01

    Assessment of post-exercise changes in hydration with bioimpedance (BI) is complicated by physiological adaptations that affect resistance (R) and reactance (Xc) values. This study investigated exercise-induced changes in R and Xc, independently and in bioelectrical impedance vector analysis, when factors such as increased skin temperature and blood flow and surface electrolyte accumulation are eliminated with a cold shower. Healthy males (n = 14, 24.1±1.7 yr; height (H): 182.4±5.6 cm, body mass: 72.3±6.3 kg) exercised for 1 hr at a self-rated intensity (15 BORG) in an environmental chamber (33°C and 50% relative humidity), then had a cold shower (15 min). Before the run BI, body mass, hematocrit and Posm were measured. After the shower body mass was measured; BI measurements were performed continuously every 20 minutes until R reached a stable level, then hematocrit and Posm were measured again. Compared to pre-trial measurements body mass decreased after the run and Posm, Hct, R/H and Xc/H increased (pcold shower the impedance vector lengthened that indicates fluid loss. Additionally, BI values might be useful to evaluate fluid shifts between compartments as lower intracellular fluid loss (changed Xc/R) indicated greater Posm increase.

  4. Composition of pomegranate juice.

    Science.gov (United States)

    Krueger, Dana A

    2012-01-01

    A database of 793 commercial pomegranate juices was analyzed to produce a profile for authentication of pure pomegranate juice. The database consisted of data from a mix of authentic and adulterated samples. Statistical tools were used to reduce the database to a stable sample set of 477 presumably authentic samples. The profile obtained (mean, SD at 16 Brix) are as follows: fructose (g/100 g) 6.83, 0.50; glucose (g/100 g) 6.66, 0.44; sucrose (g/100 g) 0.00, 0.00; sorbitol (g/100 g) 0.00, 0.01; acidity (g/100 g as citric acid) 1.25, 0.32; citric acid (g/100 g) 1.19, 0.30; malic acid (g/100 g) 0.065, 0.034; tartaric acid (g/100 g) 0.00, 0.00; isocitric acid (mg/kg) 63, 21; potassium (mg/kg) 2320, 400; proline (mg/kg) 7, 5; formol value [milliequivalents/100 g] 1.00, 0.24; 13C/12C ratio [o/oo Pee Dee belemnite]-26.4, 0.8. The profile samples had a consistent anthocyanin pattern consisting of four major peaks corresponding to delphinidin-3,5-diglucoside, delphinidin-3-glucoside, cyanidin-3,5-diglucoside, and cyanidin-3-glucoside. Minor peaks corresponding to pelargonidin-3,5-diglucoside and pelargonidin-3-glucoside were also generally present. No maltose, D-malic acid, or tartaric acid were detected in any of the samples. The profile obtained corresponds closely with previously published data.

  5. Reduction of pumping energy losses in district heating and cooling systems

    Energy Technology Data Exchange (ETDEWEB)

    Zakin, J.L.

    1991-12-01

    This project was designed to explore the effects of different structures of cationic surfactant drag reducing additives on their efficiency and on their effective temperature ranges. The goal was to develop surfactant systems that would be useful in the appropriate temperature ranges for district heating systems (50--110{degree}C) and for district cooling systems (2--20{degree}C). To this end the chemical compositions of quaternary annonium salts and of counter-ions were varied. More than twenty different commercial or semi commercial quarterly ammonium salts from US suppliers and two from a German supplier (Hoechst) were tested along with thirty five different counter-ions. In addition, blends of several of each were also tested. A further object of this project was to check the compatibility of surfactant drag reducers with commercial or semi-commercial corrosion inhibitors in regard to maintaining their drag reducing ability and corrosion inhibiting capability.

  6. Reduction of pumping energy losses in district heating and cooling systems. Final report

    Energy Technology Data Exchange (ETDEWEB)

    Zakin, J.L.

    1991-12-01

    This project was designed to explore the effects of different structures of cationic surfactant drag reducing additives on their efficiency and on their effective temperature ranges. The goal was to develop surfactant systems that would be useful in the appropriate temperature ranges for district heating systems (50--110{degree}C) and for district cooling systems (2--20{degree}C). To this end the chemical compositions of quaternary annonium salts and of counter-ions were varied. More than twenty different commercial or semi commercial quarterly ammonium salts from US suppliers and two from a German supplier (Hoechst) were tested along with thirty five different counter-ions. In addition, blends of several of each were also tested. A further object of this project was to check the compatibility of surfactant drag reducers with commercial or semi-commercial corrosion inhibitors in regard to maintaining their drag reducing ability and corrosion inhibiting capability.

  7. Energy consumption during Refractance Window evaporation of selected berry juices

    Energy Technology Data Exchange (ETDEWEB)

    Nindo, C.I.; Tang, J. [Washington State University, Pullman, WA (United States). Dept. of Biological Systems Engineering; Powers, J.R. [Washington State University, Pullman, WA (United States). Dept. of Food Science and Human Nutrition; Bolland, K. [MCD Technologies, Tacoma, WA (United States)

    2004-07-01

    The Refractance Window evaporator represents a novel concept in the design of evaporation systems for small food processing plants. In this system thermal energy from circulating hot water is transmitted through a plastic sheet to evaporate water from a liquid product flowing concurrently on the top surface of the plastic. The objectives of this study were to investigate the heat transfer characteristics of this evaporator, determine its energy consumption, and capacity at different tilt angles and product flow rates. The system performance was evaluated with tap water, raspberry juice, and blueberry juice and puree as feed. With a direct steam injection heating method, the steam economy ranged from 0.64 to 0.84, while the overall heat transfer coefficient (U) was 666 W m{sup -2} {sup o}C{sup -1}. Under this condition, the highest evaporation capacity was 27.1 kg h{sup -1} m{sup -2} for blueberry juice and 31.8 kg h{sup -1} m{sup -2} for blueberry puree. The energy consumption was 2492-2719 kJ kg{sup -1} of water evaporated. Installation of a shell and tube heat exchanger with better temperature control minimized incidences of boiling and frequent discharge of condensate. The steam economy, highest evaporation rate and overall heat transfer coefficient increased to 0.99, 36.0 kg h{sup -1} m{sup -2} and 733 W m{sup -2} {sup o}C{sup -1}, respectively. [Author].

  8. Apricot juice as green corrosion inhibitor of mild steel in phosphoric acid

    Directory of Open Access Journals (Sweden)

    Aprael S. Yaro

    2013-03-01

    Full Text Available The corrosion protection of mild steel in 1 M H3PO4 solution by apricot juice was studied at different temperatures by weight loss technique. Adsorption, activation and statistical studies were addressed in this work. Adsorption studies showed that inhibitor adsorbed on metal surface according to Langmuir isotherm. Average value of heat of adsorption was −14.93 kJ/mol indicates a spontaneous physical adsorption on metal surface. Activation parameters did not changed with addition of inhibitor indicates that there is no change in reaction mechanism. Analysis of variance (ANOVA was also applied. This analysis showed that the corrosion rate influenced by temperature, inhibitor concentration and combined interaction of them.

  9. Bioimpedance identifies body fluid loss after exercise in the heat: a pilot study with body cooling.

    Directory of Open Access Journals (Sweden)

    Hannes Gatterer

    Full Text Available Assessment of post-exercise changes in hydration with bioimpedance (BI is complicated by physiological adaptations that affect resistance (R and reactance (Xc values. This study investigated exercise-induced changes in R and Xc, independently and in bioelectrical impedance vector analysis, when factors such as increased skin temperature and blood flow and surface electrolyte accumulation are eliminated with a cold shower.Healthy males (n = 14, 24.1±1.7 yr; height (H: 182.4±5.6 cm, body mass: 72.3±6.3 kg exercised for 1 hr at a self-rated intensity (15 BORG in an environmental chamber (33°C and 50% relative humidity, then had a cold shower (15 min. Before the run BI, body mass, hematocrit and Posm were measured. After the shower body mass was measured; BI measurements were performed continuously every 20 minutes until R reached a stable level, then hematocrit and Posm were measured again.Compared to pre-trial measurements body mass decreased after the run and Posm, Hct, R/H and Xc/H increased (p<0.05 with a corresponding lengthening of the impedance vector along the major axis of the tolerance ellipse (p<0.001. Changes in Posm were negatively related to changes in body mass (r = -0.564, p = 0.036 and changes in Xc/H (r = -0.577, p = 0.041.Present findings showed that after a bout of exercise-induced dehydration followed by cold shower the impedance vector lengthened that indicates fluid loss. Additionally, BI values might be useful to evaluate fluid shifts between compartments as lower intracellular fluid loss (changed Xc/R indicated greater Posm increase.

  10. Alternatives to conventional thermal treatments in fruit-juice processing. Part 1: Techniques and applications.

    Science.gov (United States)

    Jiménez-Sánchez, Cecilia; Lozano-Sánchez, Jesús; Segura-Carretero, Antonio; Fernández-Gutiérrez, Alberto

    2017-02-11

    This paper provides an overview of alternatives to conventional thermal treatments and a review of the literature on fruit-juice processing for three key operations in fruit-juice production such as microbial inactivation, enzyme inactivation, and juice yield enhancement, these being radiation treatments (UV light, high-intensity light pulses, γ-irradiation), electrical treatments (pulsed electric fields, radiofrequency electric fields, ohmic heating), microwave heating, ultrasound, high hydrostatic pressure, inert gas treatments (supercritical carbon dioxide, ozonation), and flash-vacuum expansion. The nonthermal technologies discussed in this review have the potential to meet industry and consumer expectations. However, the lack of standardization in operating conditions hampers comparisons among different studies, and consequently ambiguity arises within the literature. For the juice industry to advance, more detailed studies are needed on the scaling-up, process design, and optimization, as well as on the effect of such technologies on juice quality of juices in order to maximize their potential as alternative nonthermal technologies in fruit-juice processing.

  11. Numerical analysis of Eucalyptus grandis × E. urophylla heat-treatment: A dynamically detecting method of mass loss during the process

    Science.gov (United States)

    Zhao, Zijian; Ma, Qing; Mu, Jun; Yi, Songlin; He, Zhengbin

    Eucalyptus particles, lamellas and boards were applied to explore a simply-implemented method with neglected heat and mass transfer to inspect the mass loss during the heat-treatment course. The results revealed that the mass loss of a certain period was theoretically the definite integration of loss rate to time in this period, and a monitoring model for mass loss speed was developed with the particles and validated with the lamellas and boards. The loss rate was correlated to the temperature and temperature-evolving speed in the model which was composed of three functions during different temperature-evolving period. The sample mass loss was calculated in the MATLAB for the lamellas and boards and the model was validated and adjusted based on the difference between the computed results and the practically measured loss values. The error ranges of the new models were -16.30% to 18.35% for wood lamellas and -9.86% to 6.80% for wood boards. This method made it possible to acquire the instantaneous loss value through continuously detecting the wood temperature evolution. This idea could provide a reference for the Eucalyptus heat-treatment to detect the treating course and control the final material characteristics.

  12. Quality stability and sensory attributes of apple juice processed by thermosonication, pulsed electric field and thermal processing.

    Science.gov (United States)

    Sulaiman, Alifdalino; Farid, Mohammed; Silva, Filipa Vm

    2017-04-01

    Worldwide, apple juice is the second most popular juice, after orange juice. It is susceptible to enzymatic browning spoilage by polyphenoloxidase, an endogenous enzyme. In this study, Royal Gala apple juice was treated by thermosonication (TS: 1.3 W/mL, 58 ℃, 10 min), pulsed electric field (PEF: 24.8 kV/cm, 60 pulses, 169 µs treatment time, 53.8 ℃) and heat (75 ℃, 20 min) and stored at 3.0 ℃ and 20.0 ℃ for 30 days. A sensory analysis was carried out after processing. The polyphenoloxidase activity, antioxidant activity and total color difference of the apple juice were determined before and after processing and during storage. The sensory analysis revealed that thermosonication and pulsed electric field juices tasted differently from the thermally treated juice. Apart from the pulsed electric field apple juice stored at room temperature, the processed juice was stable during storage, since the pH and soluble solids remained constant and fermentation was not observed. Polyphenoloxidase did not reactivate during storage. Along storage, the juices' antioxidant activity decreased and total color difference increased (up to 6.8). While the antioxidant activity increased from 86 to 103% with thermosonication and was retained after pulsed electric field, thermal processing reduced it to 67%. The processing increased the total color difference slightly. No differences in the total color difference of the juices processed by the three methods were registered after storage. Thermosonication and pulsed electric field could possibly be a better alternative to thermal preservation of apple juice, but refrigerated storage is recommended for pulsed electric field apple juice.

  13. Additional double-wall roof in single-wall, closed, convective incubators: Impact on body heat loss from premature infants and optimal adjustment of the incubator air temperature.

    Science.gov (United States)

    Delanaud, Stéphane; Decima, Pauline; Pelletier, Amandine; Libert, Jean-Pierre; Stephan-Blanchard, Erwan; Bach, Véronique; Tourneux, Pierre

    2016-09-01

    Radiant heat loss is high in low-birth-weight (LBW) neonates. Double-wall or single-wall incubators with an additional double-wall roof panel that can be removed during phototherapy are used to reduce Radiant heat loss. There are no data on how the incubators should be used when this second roof panel is removed. The aim of the study was to assess the heat exchanges in LBW neonates in a single-wall incubator with and without an additional roof panel. To determine the optimal thermoneutral incubator air temperature. Influence of the additional double-wall roof was assessed by using a thermal mannequin simulating a LBW neonate. Then, we calculated the optimal incubator air temperature from a cohort of human LBW neonate in the absence of the additional roof panel. Twenty-three LBW neonates (birth weight: 750-1800g; gestational age: 28-32 weeks) were included. With the additional roof panel, R was lower but convective and evaporative skin heat losses were greater. This difference can be overcome by increasing the incubator air temperature by 0.15-0.20°C. The benefit of an additional roof panel was cancelled out by greater body heat losses through other routes. Understanding the heat transfers between the neonate and the environment is essential for optimizing incubators.

  14. Effect of Marination with Fruit and Vegetable Juice on the Some Quality Characteristics of Turkey Breast Meat

    Directory of Open Access Journals (Sweden)

    V Gök

    Full Text Available ABSTRACT The effect of marination with antioxidant-rich fruit and vegetable juices, including black carrot juice, black mulberry juice, black grape and pomegranate juice, mixed vegetable juice (yellow carrot, tomato, zucchini, pepper, black carrot, cucumber and lettuce for 24 and 48 hours on chemical, textural and sensorial properties of turkey breast meat was investigated. Moisture content of the samples marinated for 24 hours and cooked varied between 58.85 and 70.51%, with the control sample presenting the moisture highest value. The samples marinated in red grape juice for 48 hours had the highest cooking loss (49.11%, while the lowest cooking loss was recorded in the samples marinated in black carrot juice (40.61%. Moreover, the phenolic content of the samples marinated for 24 hours (250.12-1354.76 mg ga/L was higher than those marinated for 48 hours (210.56-1156.43 mg ga/L. Reduced hardness values were obtained in turkey breast meat marinated in pomegranate (1.36 kg and red grape (0.86 kg juices, suggesting that these juices may potentially to be used as processing ingredients. Marination for 48 hours promoted better sensorial properties than marination for 24 hours.

  15. Quantitative trait loci for energy balance traits in an advanced intercross line derived from mice divergently selected for heat loss

    Directory of Open Access Journals (Sweden)

    Larry J. Leamy

    2014-05-01

    Full Text Available Obesity in human populations, currently a serious health concern, is considered to be the consequence of an energy imbalance in which more energy in calories is consumed than is expended. We used interval mapping techniques to investigate the genetic basis of a number of energy balance traits in an F11 advanced intercross population of mice created from an original intercross of lines selected for increased and decreased heat loss. We uncovered a total of 137 quantitative trait loci (QTLs for these traits at 41 unique sites on 18 of the 20 chromosomes in the mouse genome, with X-linked QTLs being most prevalent. Two QTLs were found for the selection target of heat loss, one on distal chromosome 1 and another on proximal chromosome 2. The number of QTLs affecting the various traits generally was consistent with previous estimates of heritabilities in the same population, with the most found for two bone mineral traits and the least for feed intake and several body composition traits. QTLs were generally additive in their effects, and some, especially those affecting the body weight traits, were sex-specific. Pleiotropy was extensive within trait groups (body weights, adiposity and organ weight traits, bone traits and especially between body composition traits adjusted and not adjusted for body weight at sacrifice. Nine QTLs were found for one or more of the adiposity traits, five of which appeared to be unique. The confidence intervals among all QTLs averaged 13.3 Mb, much smaller than usually observed in an F2 cross, and in some cases this allowed us to make reasonable inferences about candidate genes underlying these QTLs. This study combined QTL mapping with genetic parameter analysis in a large segregating population, and has advanced our understanding of the genetic architecture of complex traits related to obesity.

  16. Inhibition by sodium cromoglycate of bronchoconstriction stimulated by respiratory heat loss: comparison of pressurised aerosol and powder.

    Science.gov (United States)

    Latimer, K M; Roberts, R; Morris, M M; Hargreave, F E

    1984-01-01

    The protective effect was examined of three doses (2, 10, and 20 mg) of sodium cromoglycate inhaled from a pressurised metered dose inhaler on the response to isocapnic hyperventilation of cold dry air in 10 asthmatic subjects. This was compared with the effect of cromoglycate powder (20 mg) inhaled from a Spincap and with placebo given on two occasions. The medications were inhaled on separate days, in random order and with the use of a double blind double dummy technique, 20 minutes before isocapnic hyperventilation of two fold increasing volumes of air (-15 degrees C, 0% humidity) to produce a 20% fall in the post-treatment FEV1. The response was expressed as the provocative dose of respiratory heat loss required to cause a fall in FEV1 of 15% (PD15, kcal/min). The mean baseline spirometric indices exceeded 85% of predicted normal values on each test day; both placebo treatments reduced the baseline FEV1 by comparison with all active treatments (p less than 0.0001). Comparison of the PD15 on the two placebo days confirmed excellent reproducibility. All doses of cromoglycate shifted the respiratory heat loss dose-response curve to the right of the placebo curve; PD15 after all active treatments exceeded PD15 after placebo (p less than 0.0001). There was no cromoglycate dose-response relationship between the three doses of aerosol (p greater than 0.05), or between any dose of aerosol and powder (p greater than 0.05). It is concluded that cromoglycate aerosol inhaled from a pressurised inhaler in a dose of 2 mg gives the same magnitude of protection against bronchoconstriction stimulated by airway cooling as 20 mg of pressurised aerosol or powder from a Spincap. PMID:6426073

  17. Shifts of heat availability and stressful temperatures in Russian Federation result in gains and losses of wheat thermal suitability

    Science.gov (United States)

    Di Paola, Arianna; Caporaso, Luca; Santini, Monia; Di Paola, Francesco; Vasenev, Ivan; Valentini, Riccardo

    2017-04-01

    Climate changes are likely to shift the suitability of lands devoted to cropping systems. We explored the past-to-future thermal suitability of Russian Federation for wheat (Triticum aestivum) culture through an ensemble of bias corrected CMIP5-GCMs outputs considering two representative concentration pathways (RCP 4.5 and 8.5). Thermal suitability assesses where wheat heat requirement, counted from suggested sowing dates, is satisfied without the occurrence of stressful hot and frost temperatures. Thermal requirement was estimated by means of phenological observations on soft wheat involving different wheat cultivar collected in different regions of Russian Federation, Azerbaidhan, Kazakhstan and Tadzhikistan, whilst stressful temperatures were taken from a literature survey. Results showed projected geographical shift of heat resource toward the north-eastern regions, currently mainly covered by forests and croplands, but also an increase of very hot temperatures in the most productive areas of the southern regions. Gains and losses were then quantified and discussed from both agronomical and climatic perspective.

  18. Technological characteristics and selected bioactive compounds of Opuntia dillenii cactus fruit juice following the impact of pulsed electric field pre-treatment.

    Science.gov (United States)

    Moussa-Ayoub, Tamer E; Jaeger, Henry; Youssef, Khaled; Knorr, Dietrich; El-Samahy, Salah; Kroh, Lothar W; Rohn, Sascha

    2016-11-01

    Selected technological characteristics and bioactive compounds of juice pressed directly from the mash of whole Opuntia dillenii cactus fruits have been investigated. The impact of pulsed electric fields (PEF) for a non-thermal disintegration on the important juice characteristics has been evaluated in comparison to microwave heating and use of pectinases. Results showed that the cactus juice exhibited desirable technological characteristics. Besides, it also contained a high amount of phenolic compounds being the major contributors to the overall antioxidant activity of juice. HPLC-DAD/ESI-MS(n) measurements in the fruits' peel and pulp showed that isorhamnetin 3-O-rutinoside was determined as the single flavonol found only in the fruit's peel. Treating fruit mash with a moderate electric field strength increased juice yield and improved juice characteristics. Promisingly, the highest release of isorhamnetin 3-O-rutinoside from fruit's peel into juice was maximally achieved by PEF. Copyright © 2016 Elsevier Ltd. All rights reserved.

  19. MASS LOSS OF FOUR COMMERCIALLY AVAILABLE HEAT-POLYMERIZED ACRYLIC RESINS AFTER TOOTHBRUSHING WITH THREE DIFFERENT DENTIFRICES

    Science.gov (United States)

    Freitas-Pontes, Karina M.; Silva-Lovato, Cláudia H.; Paranhos, Helena F. O.

    2009-01-01

    The association between a toothbrush and a dentifrice is the most used denture cleaning method. The purpose of this study was to evaluate the abrasiveness of specific and non-specific denture cleaning dentifrices on different heat-polymerized acrylic resins. Sixteen specimens (90x30x3mm) of each acrylic resin (QC-20, Lucitone 550, Clássico, Vipi-Cril) were prepared and randomly assigned to 4 groups: 1: control (distilled water), 2: Colgate, 3: Bonyplus and 4: Dentu-Creme. The specimens were subjected to simulated toothbrushing in an automatic brushing machine using 35,600 brush strokes for each specimen. Brushing abrasion run at a 200-g load with the specimens immersed in 2:1 dentifrice/water slurry. Specimens were reconditioned to constant mass and the mass loss (mg) was evaluated. Data were analyzed by 2-way ANOVA and Tukey's test (α=0.05). Analysis of dentifrices' abrasive particles was made by scanning electron microscopy. Colgate produced the greatest mass reduction (42.44 mg, p0.05). The mass loss values indicated that QC-20 (33.13 mg) and Lucitone 550 (33.05 mg) resins were less (pdentifrices for dentures tend to cause less damage to acrylic resins.

  20. Mass loss of four commercially available heat-polymerized acrylic resins after toothbrushing with three different dentifrices

    Directory of Open Access Journals (Sweden)

    Karina M. Freitas-Pontes

    2009-04-01

    Full Text Available The association between a toothbrush and a dentifrice is the most used denture cleaning method. The purpose of this study was to evaluate the abrasiveness of specific and non-specific denture cleaning dentifrices on different heat-polymerized acrylic resins. Sixteen specimens (90x30x3mm of each acrylic resin (QC-20, Lucitone 550, Clássico, Vipi-Cril were prepared and randomly assigned to 4 groups: 1: control (distilled water, 2: Colgate, 3: Bonyplus and 4: Dentu-Creme. The specimens were subjected to simulated toothbrushing in an automatic brushing machine using 35,600 brush strokes for each specimen. Brushing abrasion run at a 200-g load with the specimens immersed in 2:1 dentifrice/water slurry. Specimens were reconditioned to constant mass and the mass loss (mg was evaluated. Data were analyzed by 2-way ANOVA and Tukey's test (a=0.05. Analysis of dentifrices' abrasive particles was made by scanning electron microscopy. Colgate produced the greatest mass reduction (42.44 mg, p0.05. The mass loss values indicated that QC-20 (33.13 mg and Lucitone 550 (33.05 mg resins were less (p<0.05 resistant to abrasion than Clássico (26.04 mg and Vipi-Cril (23.43 mg. In conclusion, Colgate produced the greatest abrasion. Specific dentifrices for dentures tend to cause less damage to acrylic resins.

  1. Domestic hot water. Measurements of consumption and heat loss from circulation pipes; Varmt brugsvand. Maaling af forbrug og varmetab fra cirkulationsledninger

    Energy Technology Data Exchange (ETDEWEB)

    Boehm, B.; Schroeder, F.; Bergsoee, N.C.

    2009-07-01

    It is likely that the production and distribution of domestic hot water (DHW) in buildings will constitute a dominant share of both the present and in particular future energy design requirements. The goal of this project has been to propose more energy efficient and environmentally friendly solutions for DHW systems based on analyses of existing conditions. The possibilities include new types of circulation pipes, which have the potential of a 40 per cent reduction of heat losses. In addition to the reduction of heat losses inside the building, a low return temperature from the hot water system will have a large impact on the heat losses from the district heating network when the building is being heated by district heating. The results of this project could influence not only future buildings but also existing buildings in case of renovation of the installations. In this project measurements of water and energy consumptions have been carried out in a number of buildings, and heat losses from the production of domestic hot water and the distribution lines have been measured. In addition to the measurements, analyses and simulations have been carried out. Two models have been developed: One of an apartment room with vertical pipes passing through the room, and one of a room above a basement with horizontal heating pipes. The models make it possible to assess how much of the heat loss from the heating pipes is utilised for space heating. The following recommendations are pointed out: 1) In large buildings e.g. apartment buildings and office buildings the technical installations should be provided with meters so that it is possible to separate the energy consumption for DHW, space heating and ventilation, respectively. 2) In new buildings and in case of retrofitting existing buildings, careful planning of the placement and disposition of hot water taps compared with the location of the hot water tank or heat exchanger is recommended. Also, the necessity of a

  2. 21 CFR 146.137 - Frozen orange juice.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Frozen orange juice. 146.137 Section 146.137 Food... HUMAN CONSUMPTION CANNED FRUIT JUICES Requirements for Specific Standardized Canned Fruit Juices and Beverages § 146.137 Frozen orange juice. (a) Frozen orange juice is orange juice as defined in § 146.135...

  3. 槽式太阳能真空集热管的热损失研究%HEAT LOSS OF PARABOLIC TROUGH EVACUATED TUBULAR COLLECTOR

    Institute of Scientific and Technical Information of China (English)

    龚广杰; 王军; 黄鑫炎; 郝梦龙; 张耀明

    2011-01-01

    建立了真空集热管中吸收管与玻璃管之间热辐射和残余气体热对流、玻璃管与外界环境之间热对流和玻璃管对天空热辐射的数学模型,提出了模型的计算方法,并通过和实验数据的比较验证了模型的准确性.同时利用模型分析了几种影响热损失的主要因素,分析结果表明:吸收管温度越高,热损失越大;环境温度越低,风速越大,热损失越大,但影响很小;选择性吸收涂层的发射率是影响热损失的主要因素;真空度对热损失也有很大影响.%Mathematical model of radiation and residual gas convection heat transfer from absorber to glass envelope, convection and radiation heat transfer from glass to ambient was established, the calculation method of the model was also proposed in this paper, and the accuracy of the model was verified by comparing with experimental results.Several major factors that can influence heat loss were analysed using this model.The results show that the heat loss is much more when the absorber temperature is higher; lower ambient temperature and higher wind speed will cause more heat loss, but not very much; the emittance of the selective coating is a key factor to heat loss; vacuum level will also influence heat loss a lot.

  4. Stability, antimicrobial activity, and effect of nisin on the physico-chemical properties of fruit juices.

    Science.gov (United States)

    de Oliveira Junior, Adelson Alves; de Araújo Couto, Hyrla Grazielle Silva; Barbosa, Ana Andréa Teixeira; Carnelossi, Marcelo Augusto Guitierrez; de Moura, Tatiana Rodrigues

    2015-10-15

    Heat processing is the most commonly used hurdle for inactivating microorganisms in fruit juices. However, this preservation method could interfere with the organoleptic characteristics of the product. Alternative methods have been proposed and bacteriocins such as nisin are potential candidates. However, the approval of bacteriocins as food additives is limited, especially in foods from vegetal origin. We aimed to verify the stability, the effect on physico-chemical properties, and the antimicrobial activity of nisin in different fruit juices. Nisin remained stable in fruit juices (cashew, soursop, peach, mango, passion fruit, orange, guava, and cupuassu) for at least 30 days at room or refrigerated temperature and did not cause any significant alterations in the physico-chemical characteristics of the juices. Besides, nisin favored the preservation of vitamin C content in juices. The antimicrobial activity of nisin was tested against Alicyclobacillus acidoterrestris, Bacillus cereus, Staphylococcus aureus and Listeria monocytogenes in cashew, soursop, peach, and mango juices. Nisin caused a 4-log reduction in viable cells of A. acidoterrestris in soursop, peach, and mango juices after 8h of incubation, and no viable cells were detected in cashew juices. After 24h of incubation in the presence of nisin, no viable cells were detected, independently of the juices. To S. aureus, at 24h of incubation in the presence of nisin, viable cells were only detected in mango juices, representing a 4-log decrease as compared with the control treatment. The number of viable cells of B. cereus at 24h of incubation in the presence of nisin represented at least a 4-log decrease compared to the control treatment. When the antimicrobial activity of nisin was tested against L. monocytogenes in cashew and soursop juices, no reduction in the viable cell number was observed compared to the control treatment after 24h of incubation. Viable cells were four and six times less than in the

  5. How Much Cranberry Juice Is in Cranberry-Apple Juice? A General Chemistry Spectrophotometric Experiment

    Science.gov (United States)

    Edionwe, Etinosa; Villarreal, John R.; Smith, K. Christopher

    2011-01-01

    A laboratory experiment that spectrophotometrically determines the percent of cranberry juice in cranberry-apple juice is described. The experiment involves recording an absorption spectrum of cranberry juice to determine the wavelength of maximum absorption, generating a calibration curve, and measuring the absorbance of cranberry-apple juice.…

  6. Questions and Answers: Apple Juice and Arsenic

    Science.gov (United States)

    ... Home Food Resources for You Consumers Questions & Answers: Apple Juice and Arsenic Share Tweet Linkedin Pin it ... MMA), may also be a health concern. Are apple and other fruit juices safe to drink? The ...

  7. Heat-Related Illnesses

    Medline Plus

    Full Text Available ... heat stroke and exhaustion. Heat Cramps Symptoms include muscle spasms, usually in the legs and stomach area. To treat, have the person rest in a cool place and give small amounts of cool water, juice or a commercial sports liquid. (Do not ...

  8. Numerical analysis of the effects of radiation heat transfer and ionization energy loss on the cavitation Bubble's dynamics

    Energy Technology Data Exchange (ETDEWEB)

    Mahdi, M. [Faculty of Mechanical Engineering, K.N. Toosi University of Technology, Tehran (Iran, Islamic Republic of); Ebrahimi, R. [Faculty of Aerospace Engineering, K.N. Toosi University of Technology, Tehran (Iran, Islamic Republic of); Shams, M., E-mail: shams@kntu.ac.ir [Faculty of Mechanical Engineering, K.N. Toosi University of Technology, Pardis St., Molla-Sadra Ave, Vanak. Sq., P.O. Box: 19395-1999, Tehran (Iran, Islamic Republic of)

    2011-06-13

    A numerical scheme for simulating the acoustic and hydrodynamic cavitation was developed. Bubble instantaneous radius was obtained using Gilmore equation which considered the compressibility of the liquid. A uniform temperature was assumed for the inside gas during the collapse. Radiation heat transfer inside the bubble and the heat conduction to the bubble was considered. The numerical code was validated with the experimental data and a good correspondence was observed. The dynamics of hydrofoil cavitation bubble were also investigated. It was concluded that the thermal radiation heat transfer rate strongly depended on the cavitation number, initial bubble radius and hydrofoil angle of attack. -- Highlights: → Heat transfer and ionization energy losses were analyzed in the cavitation bubble. → Radiation of hydrodynamic bubble was approximately equal to the black body. → Radiation heat transfer did not affect the bubble dynamic. → Conduction decreased the bubble pressure and increased the bubble temperature. → Ionization decreased the temperature and increased the pressure in the bubble.

  9. Det globale marked for juice

    DEFF Research Database (Denmark)

    Hansen, Henning Otte

    2015-01-01

    Den internationale handel med juice har været i kraftig vækst, omend der siden finanskrisens start har været en mere jævn udvikling. Væksten kan især tilskrives Kina, som har haft en meget stor stigning i både produktion og eksport, og som i dag er centrum for international afsætning af juice. Især...... inden for æblejuice er Kina vigtig og står for 35 pct. af verdens samlede eksport. Den internationale handel med juice er meget omfattende, og mange lande er store både importører og eksportører. Den danske import af æblejuice kommer især fra Tyskland og Østrig, som dog også har en stor import fra Kina...

  10. Noni juice is not hepatotoxic

    Institute of Scientific and Technical Information of China (English)

    Brett J West; C Jarakae Jensen; Johannes Westendorf

    2006-01-01

    Noni juice (Morinda citrifolia) has been approved for use as a safe food within the European Union, following a review of safety. Since approval, three cases of acute hepatitis in Austrian noni juice consumers have been published, where a causal link is suggested between the liver dysfunction and ingestion of anthraquinones from the plant. Measurements of liver function in a human clinical safety study of TAHITIAN NONI(R) Juice,as well as subacute and subchronic animal toxicity tests revealed no evidence of adverse liver effects at doses many times higher than those reported in the case studies. Additionally, M. Citrifolia anthraquinones occur in the fruit in quantities too small to be of any toxicological significance. Further, these do not have chemical structures capable of being reduced to reactive anthrone radicals, which were implicated in previous cases of herbal hepototoxicity. The available data reveals no evidence of liver toxicity.

  11. Effect of gamma irradiation on microbiological, chemical, and sensory properties of fresh ashitaba and kale juices

    Science.gov (United States)

    Jo, Cheorun; Ahn, Dong Uk; Lee, Kyung Haeng

    2012-08-01

    Due to the popularity of health effects upon intake of fresh fruits and vegetables, the demand for fresh vegetables and fruit juices has rapidly increased. However, currently, washing is the only procedure for reducing contaminated microorganisms, which obviously limits the shelf-life of fresh vegetable juice (less than 3 days). In this study, we examined the effects of irradiation on the microbiological, chemical and sensory properties of ashitaba and kale juices for industrial application and possible shelf-life extension. Freshly made ashitaba and kale juices already had 2.3×105 and 9.5×104 CFU/mL, respectively. Irradiation of 5 kGy induced higher than 2 decimal reductions in the microbial level, which was consistently maintained during storage for 7 days under refrigerated conditions. Total content of ascorbic acid in vegetable juice decreased upon irradiation in a dose-dependent manner. However, the content of flavonoids did not change, whereas that of polyphenols increased upon irradiation. In sensory evaluation, the ashitaba and kale juices without irradiation (control) scored lower than the irradiated samples after 1 and 3 days, respectively. This study confirms that irradiation is an effective method for sterilizing fresh vegetable juice without compromising sensory property, which cannot be subjected to heat pasteurization due to changes in the bioactivities of the products.

  12. Effect of neutral collision and radiative heat-loss function on self-gravitational instability of viscous thermally conducting partially-ionized plasma

    Directory of Open Access Journals (Sweden)

    Sachin Kaothekar

    2012-12-01

    Full Text Available The problem of thermal instability and gravitational instability is investigated for a partially ionized self-gravitating plasma which has connection in astrophysical condensations. We use normal mode analysis method in this problem. The general dispersion relation is derived using linearized perturbation equations of the problem. Effects of collisions with neutrals, radiative heat-loss function, viscosity, thermal conductivity and magnetic field strength, on the instability of the system are discussed. The conditions of instability are derived for a temperature-dependent and density-dependent heat-loss function with thermal conductivity. Numerical calculations have been performed to discuss the effect of various physical parameters on the growth rate of the gravitational instability. The temperature-dependent heat-loss function, thermal conductivity, viscosity, magnetic field and neutral collision have stabilizing effect, while density-dependent heat-loss function has a destabilizing effect on the growth rate of the gravitational instability. With the help of Routh-Hurwitz's criterion, the stability of the system is discussed.

  13. Maximum Expected Wall Heat Flux and Maximum Pressure After Sudden Loss of Vacuum Insulation on the Stratospheric Observatory for Infrared Astronomy (SOFIA) Liquid Helium (LHe) Dewars

    Science.gov (United States)

    Ungar, Eugene K.

    2014-01-01

    The aircraft-based Stratospheric Observatory for Infrared Astronomy (SOFIA) is a platform for multiple infrared observation experiments. The experiments carry sensors cooled to liquid helium (LHe) temperatures. A question arose regarding the heat input and peak pressure that would result from a sudden loss of the dewar vacuum insulation. Owing to concerns about the adequacy of dewar pressure relief in the event of a sudden loss of the dewar vacuum insulation, the SOFIA Program engaged the NASA Engineering and Safety Center (NESC). This report summarizes and assesses the experiments that have been performed to measure the heat flux into LHe dewars following a sudden vacuum insulation failure, describes the physical limits of heat input to the dewar, and provides an NESC recommendation for the wall heat flux that should be used to assess the sudden loss of vacuum insulation case. This report also assesses the methodology used by the SOFIA Program to predict the maximum pressure that would occur following a loss of vacuum event.

  14. Topographic and radiographic profile assessment of dental erosion. Part II: effect of citrus fruit juices on human dentition.

    Science.gov (United States)

    Bassiouny, Mohamed A; Yang, Jie; Kuroda, Shuntaro

    2008-01-01

    This study sought to monitor changes in the topography, morphology, and radiographic profiles of human permanent teeth that had been exposed to citrus fruit juices. The effect of long-term exposure was monitored for a prolonged duration of 20 weeks according to set criteria. Topographic and morphologic changes were observed at weekly intervals following challenge by test fluids (orange, lemon, and grapefruit juices) and compared with control fluids (acetic acid and water). The qualitative changes in the specimens' topography and the morphology of citrus fruit juices and control fluids are described as a function of time, in specific details. The digitized radiographic images obtained at four-week intervals were analyzed and the changes were assessed. The results indicated that orange juice specimens demonstrated the mildest changes, while lemon juice specimens displayed the most severe damage to the coronal segments of the teeth. This damage manifested as loss of cusp height, cervical enamel, and coronal radius, as well as reduction of enamel cap height. Of the tested and control fluids, lemon juice displayed the most eros ion, followed by acetic acid, grapefruit juice, orange juice, and water, which had no effect. Continued immersion in the four acidic fluids led to varying degrees of enamel loss progression.

  15. Natural Circulation in the Blanket Heat Removal System During a Loss-of-Pumping Accident (LOFA) Based on Initial Conceptual Design

    Energy Technology Data Exchange (ETDEWEB)

    Hamm, L.L.

    1998-10-07

    A transient natural convection model of the APT blanket primary heat removal (HR) system was developed to demonstrate that the blanket could be cooled for a sufficient period of time for long term cooling to be established following a loss-of-flow accident (LOFA). The particular case of interest in this report is a complete loss-of-pumping accident. For the accident scenario in which pumps are lost in both the target and blanket HR systems, natural convection provides effective cooling of the blanket for approximately 68 hours, and, if only the blanket HR systems are involved, natural convection is effective for approximately 210 hours. The heat sink for both of these accident scenarios is the assumed stagnant fluid and metal on the secondary sides of the heat exchangers.

  16. Carotene reactivity in pink grapefruit juice elucidated from model systems and multiresponse modeling.

    Science.gov (United States)

    Achir, Nawel; Hadjal, Thiziri; Madani, Khodir; Dornier, Manuel; Dhuique-Mayer, Claudie

    2015-04-22

    This study was carried out to assess the impact of pink grapefruit juice composition and structure on the degradation kinetics of lycopene and β-carotene using model systems and multiresponse modeling. Carotenes were heated at four temperatures in their native matrix (juice) or were extracted and incorporated in water/ethanol emulsion systems formulated with or without ascorbic acid or naringin. Kinetic analysis showed that the rate constants and activation energy were lower for lycopene than for β-carotene in the juice, while this trend was inversed in the model system. Multiresponse modeling was used to analyze the role of ascorbic acid and naringin in carotene degradation. Ascorbic acid had a very low impact, while naringin significantly increased the carotene degradation and isomerization rates. We concluded that lycopene was more sensitive to thermal degradation and phytochemical interactions than β-carotene, but this behavior was masked in the fruit juice matrix by better structural protection.

  17. Thermal storage in a heat pump heated living room floor for urban district power balancing - effects on thermal comfort, energy loss and costs for residents

    NARCIS (Netherlands)

    Leeuwen, van R.P.; Wit, de J.B.; Fink, J.; Smit, G.J.M.

    2014-01-01

    For the Dutch smart grid demonstration project Meppelenergie, the effects of controlled thermal energy storage within the floor heating structure of a living room by a heat pump are investigated. Storage possibilities are constrained by room operative and floor temperatures. Simulations indicate lim

  18. Thermal storage in a heat pump heated living room floor for urban district power balancing - effects on thermal comfort, energy loss and costs for residents

    NARCIS (Netherlands)

    van Leeuwen, Richard Pieter; de Wit, J.B.; Fink, J.; Smit, Gerardus Johannes Maria

    2014-01-01

    For the Dutch smart grid demonstration project Meppelenergie, the effects of controlled thermal energy storage within the floor heating structure of a living room by a heat pump are investigated. Storage possibilities are constrained by room operative and floor temperatures. Simulations indicate lim

  19. Experimental Investigation of a Multicylinder Unmodified Diesel Engine Performance, Emission, and Heat Loss Characteristics Using Different Biodiesel Blends: Rollout of B10 in Malaysia

    Science.gov (United States)

    Abedin, M. J.; Masjuki, H. H.; Kalam, M. A.; Varman, M.; Arbab, M. I.; Fattah, I. M. Rizwanul; Masum, B. M.

    2014-01-01

    This paper deals with the performance and emission analysis of a multicylinder diesel engine using biodiesel along with an in-depth analysis of the engine heat losses in different subsystems followed by the energy balance of all the energy flows from the engine. Energy balance analysis allows the designer to appraise the internal energy variations of a thermodynamic system as a function of ‘‘energy flows” across the control volume as work or heat and also the enthalpies associated with the energy flows which are passing through these boundaries. Palm and coconut are the two most potential biodiesel feed stocks in this part of the world. The investigation was conducted in a four-cylinder diesel engine fuelled with 10% and 20% blends of palm and coconut biodiesels and compared with B5 at full load condition and in the speed range of 1000 to 4000 RPM. Among the all tested blends, palm blends seemed more promising in terms of engine performance, emission, and heat losses. The influence of heat losses on engine performance and emission has been discussed thoroughly in this paper. PMID:25162046

  20. Changes in nutritional and sensory properties of orange juice packed in PET bottles: an experimental and modelling approach.

    Science.gov (United States)

    Bacigalupi, Celine; Lemaistre, Marie Hélène; Boutroy, Naima; Bunel, Christophe; Peyron, Stéphane; Guillard, Valérie; Chalier, Pascale

    2013-12-15

    Sensitivity to oxidation of an orange juice was investigated through packaging in standard PET or active PET with oxygen scavenger bottles. The evolution of dissolved oxygen was found to be similar in all bottles, whereas ascorbic acid degradation was related to the oxygen transfer with higher losses in standard PET (53%) against active PET (31%). Moreover, when juice was exposed to high intensity light, a fold faster degradation of ascorbic acid was observed compared to total darkness. Depending also on the light intensity and regardless of the package permeability, changes in the aromatic profile of the juice were observed due to the degradation of limonene and the formation of α-terpineol, an off-flavour. A mechanistic model was developed to predict the shelf life of orange juice. This model, coupling O2 transfer and ascorbic acid oxidation reaction in the bottled juice, confirmed that oxygen permeation through packaging material could not be neglected.

  1. Investigation of the heating rate dependency associated with the loss of crystalline structure in sucrose, glucose, and fructose using a thermal analysis approach (part I).

    Science.gov (United States)

    Lee, Joo Won; Thomas, Leonard C; Schmidt, Shelly J

    2011-01-26

    Thermodynamic melting occurs at a single, time-independent temperature with a constant enthalpy value. However, substantial variation in the melting parameters (T(m onset), T(m peak), and ΔH) for sucrose, glucose, and fructose has been reported in the literature. Although a number of explanations have been put forth, they do not completely account for the observed variation. Thus, this research was performed to elucidate the fundamental mechanism underlying the loss of crystalline structure in the sugars using both thermal (Part I) and chemical (Part II) analysis approaches. A strong heating rate dependency observed in the melting parameters for the sugars implies the occurrence of a kinetic process during the loss of crystalline structure. The difference in heat capacity and modulated heat flow amplitude in the stepwise quasi-isothermal modulated differential scanning calorimetry experiments for the sugars compared to indium and mannitol (thermodynamic melting comparison materials) strongly suggests thermal decomposition as the kinetic process responsible for the loss of crystalline structure, which is the critical difference between our conclusion and others. We propose the term "apparent melting" to distinguish the loss of crystalline structure due to a kinetic process, such as thermal decomposition, from thermodynamic melting.

  2. Advertising and Product Confusion: A Case Study of Grapefruit Juice

    OpenAIRE

    Mark G. Brown; Lee, Jonq-Ying; Behr, Robert M.

    1990-01-01

    Demand relationships for two closely related products -- grapefruit juice and grapefruit-juice cocktail -- were estimated from grocery-store scanner data to analyze the contention that consumer confusion exists between the two products. Results suggest confusion may exist, with grapefruit-juice advertising not only increasing the demand for grapefruit juice but also for grapefruit-juice cocktail.

  3. 21 CFR 146.187 - Canned prune juice.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Canned prune juice. 146.187 Section 146.187 Food... HUMAN CONSUMPTION CANNED FRUIT JUICES Requirements for Specific Standardized Canned Fruit Juices and Beverages § 146.187 Canned prune juice. (a) Canned prune juice is the food prepared from a water extract of...

  4. 21 CFR 146.145 - Orange juice from concentrate.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Orange juice from concentrate. 146.145 Section 146... Juices and Beverages § 146.145 Orange juice from concentrate. (a) Orange juice from concentrate is the food prepared by mixing water with frozen concentrated orange juice as defined in § 146.146 or...

  5. 21 CFR 146.151 - Orange juice for manufacturing.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Orange juice for manufacturing. 146.151 Section... Fruit Juices and Beverages § 146.151 Orange juice for manufacturing. (a) Orange juice for manufacturing is the food prepared for further manufacturing use. It is prepared from unfermented juice obtained...

  6. Reduction of non-enzymatic browning of orange juice and semi-concentrates by removal of reaction substrate.

    Science.gov (United States)

    Sharma, Satish K; Juyal, Shashibala; Rao, V K; Yadav, V K; Dixit, A K

    2014-07-01

    A study was conducted to standardize the technology for the removal of amino acids (one of the browning reaction substrates) from sweet orange cv. Malta Common juice to reduce colour and quality deterioration in single strength juice and during subsequent concentration. Juice of sweet orange (Citrus sinensis) cv. Malta Common fruits was extracted by screw type juice extractor, preserved in 500 ppm SO2 and clarified by using "Pectinase CCM" enzyme (0.2% for 2 h at 50 ± 2 °C). For removal of amino acids juice was passed under gravity through a glass column packed with an acidic cation exchange resin (CER), Dowex-50 W and quantity to be treated in one lot was standardized. The CER treated and untreated juices were concentrated to 15 and 30°Brix in a rotary vacuum evaporator. Results indicate that 121 ml of orange juice when passed through a glass column (5 cm internal diameter) packed with cation exchange resin (Dowex-50 W) upto a height of 8 cm, could remove about 98.4% of the amino acids with minimum losses in other juice constituents. With cation exchange resin treatment, the non-enzymatic browning and colour deterioration of orange juice semi-concentrates was reduced to about 3 folds in comparison to untreated counterparts. The retention of vitamin C and sugars was also better in semi-concentrates prepared from cation exchange resin treated juice. Thus, cation exchange resin treatment of orange juice prior to concentration and storage is highly beneficial in reduction of non-enzymatic browning, colour deterioration and retention of nutritional, sensory quality of product during preparation and storage.

  7. Aquecimento de vinho tinto e suco de uva utilizados em preparações culinárias não afeta a capacidade antioxidante e o teor de fenóis totais Heating of red wine and grape juice in food preparations does not affect their antioxidant capacity and total phenol content

    Directory of Open Access Journals (Sweden)

    Jeanine Schütz Cardoso Teófilo

    2011-02-01

    Full Text Available OBJETIVO: Avaliar a capacidade antioxidante e a concentração dos compostos fenólicos de vinho tinto e suco de uva utilizados em preparações culinárias, quando submetidos ao processo de fervura. Métodos: A avaliação ocorreu após diferentes períodos de aquecimento (100°C em dois sistemas: i panela de alumínio e chama de fogão e ii balão de vidro e manta térmica. Amostras comerciais de vinho tinto (n=4 e suco de uva integral (n=4 foram submetidas à fervura por 10, 20 e 60 minutos. Antes e após cada período de fervura, a capacidade antioxidante total foi avaliada pela medida do potencial redutor férrico, e o teor de fenóis totais foi quantificado pelo método de Folin-Ciocalteau. As diferenças foram comparadas pela análise de variância para medidas repetidas (pObjective: This study evaluated the antioxidant capacity and concentration of phenolic compounds in red wine and grape juice used in culinary preparations subjected to boiling. Methods: The assessments were done after different boiling times (100°C using two systems: i aluminum pot and stove flame and ii volumetric flask and heating mantle. Samples of red wine (n=4 and grape juice (n=4 were subjected to boiling for 10, 20 and 60 minutes. Before and after each boiling period, the total antioxidant capacity was evaluated by the ferric reducing antioxidant power assay and the total phenol content was determined by the Folin-Ciocalteu reagent. Differences were compared by repeated measures analysis of variance (RM-ANOVA (p<0.05. Results: The different boiling times did not cause significant changes in the total antioxidant capacity or total phenol content of the beverages, regardless of boiling method. Conclusion: The results show that the antioxidant properties of red wine and grape juice did not change significantly after boiling for 60 minutes.

  8. Mathematical model for heat loss calculation through a window; Modelo para el calculo de la perdida de calor por una ventana

    Energy Technology Data Exchange (ETDEWEB)

    Fissore Sch, Adelqui; Cuevas B, Cristian [Universidad de Concepcion (Chile). Facultad de Ingenieria. Dept. de Ingenieria Mecanica]. E-mail: afissore@udec.cl; ccuevas@udec.cl

    2000-07-01

    In the present work a semi-empirical model for heat loss by convection at an indoor window surface with curtain or blind is given. With this model, the convection heat transfer coefficient and temperature of the air at confined space between the curtain and the glass can be calculated. The curtain was modeled with a paper due to the low thermal inertia that it has. The model is based on experimental data obtained for four separations between the paper and the window. Data from numerical simulation program are also used. (author)

  9. Occupational heat stress and associated productivity loss estimation using the PHS model (ISO 7933: a case study from workplaces in Chennai, India

    Directory of Open Access Journals (Sweden)

    Karin Lundgren

    2014-11-01

    Full Text Available Background: Heat stress is a major occupational problem in India that can cause adverse health effects and reduce work productivity. This paper explores this problem and its impacts in selected workplaces, including industrial, service, and agricultural sectors in Chennai, India. Design: Quantitative measurements of heat stress, workload estimations, and clothing testing, and qualitative information on health impacts, productivity loss, etc., were collected. Heat strain and associated impacts on labour productivity between the seasons were assessed using the International Standard ISO 7933:2004, which applies the Predicted Heat Strain (PHS model. Results and conclusions: All workplaces surveyed had very high heat exposure in the hot season (Wet Bulb Globe Temperature x¯ =29.7, often reaching the international standard safe work values (ISO 7243:1989. Most workers had moderate to high workloads (170–220 W/m2, with some exposed to direct sun. Clothing was found to be problematic, with high insulation values in relation to the heat exposure. Females were found to be more vulnerable because of the extra insulation added from wearing a protective shirt on top of traditional clothing (0.96 clo while working. When analysing heat strain – in terms of core temperature and dehydration – and associated productivity loss in the PHS model, the parameters showed significant impacts that affected productivity in all workplaces, apart from the laundry facility, especially during the hot season. For example, in the canteen, the core temperature limit of 38°C predicted by the model was reached in only 64 min for women. With the expected increases in temperature due to climate change, additional preventive actions have to be implemented to prevent further productivity losses and adverse health impacts. Overall, this study presented insight into using a thermo-physiological model to estimate productivity loss due to heat exposure in workplaces. This is the

  10. Generation of a Parabolic Trough Collector Efficiency Curve from Separate Measurements of Outdoor Optical Efficiency and Indoor Receiver Heat Loss: Preprint

    Energy Technology Data Exchange (ETDEWEB)

    Kutscher, C.; Burkholder, F.; Stynes, K.

    2010-10-01

    The overall efficiency of a parabolic trough collector is a function of both the fraction of direct normal radiation absorbed by the receiver (the optical efficiency) and the heat lost to the environment when the receiver is at operating temperature. The overall efficiency can be determined by testing the collector under actual operating conditions or by separately measuring these two components. This paper describes how outdoor measurement of the optical efficiency is combined with laboratory measurements of receiver heat loss to obtain an overall efficiency curve. Further, it presents a new way to plot efficiency that is more robust over a range of receiver operating temperatures.

  11. Antioxidant activity of potato juice

    Directory of Open Access Journals (Sweden)

    Przemysław Kowalczewski

    2012-06-01

    Full Text Available Background. The interest in potato juice as a therapeutic agent goes back to the 19th century but its application was not supported by any knowledge about biological activity of this raw material. Factors restricting the medical application of potato juice include its inattractive sensory and functional properties. The aim of the presented investigations was preliminary evaluation of the biological activity of potato juice and the impact on it of some technological operations such as: cryoconcentration and hydrolysis in a membrane reactor. Material and methods. Experiments comprised investigations of antioxidative potentials of fresh potato juice, products of its processing as well as fractions separated because of the size of their molecules using, for this purpose, Folin-Ciocalteu methods and reactions with the ABTS cation radical. Results. The value of the antioxidative potential of fresh potato juice determined by means of the ABTS reagent corresponded to approximately 330 μmol/100 g which is in keeping with literature data. As a result of the cryoconcentration process, the value determined by the Folin-Ciocalteu method was found to increase only slightly whereas the value determined by means of the ABTS reagent almost tripled. The antioxidative potential was found to grow even more strongly in the case of the application of both methods when the process of enzymatic hydrolysis was employed. The total of 5 protein fractions of molecular masses ranging from 11 000 Da to over 600 000 Da, as well as an organic non-protein fraction of the molecular mass of 600 Da, were obtained as a result of the performed separation. All the examined fractions exhibited antioxidative activities. The highest values determined by the Folin-Ciocalteu method were recorded for the protein fraction of 80 000 Da mean molecular mass, while using the ABTS reagent – for the organic, non-protein fraction. Conclusions. Potato juice possesses antioxidative activity which

  12. Effects of thermal processing by nanofluids on vitamin C, total phenolics and total soluble solids of tomato juice.

    Science.gov (United States)

    Jafari, S M; Jabari, S S; Dehnad, D; Shahidi, S A

    2017-03-01

    In this research, our main idea was to apply thermal processing by nanofluids instead of conventional pasteurization processes, to shorten duration of thermal procedure and improve nutritional contents of fruit juices. Three different variables of temperature (70, 80 and 90 °C), nanofluid concentration (0, 2 and 4%) and time (30, 60 and 90 s) were selected for thermal processing of tomato juices by a shell and tube heat exchanger. The results demonstrated that 4% nanofluid concentration, at 30 °C for 30 s could result in 66% vitamin C retention of fresh juice while it was about 56% for the minimum nanofluid concentration and maximum temperature and time. Higher nanoparticle concentrations made tomato juices that require lowered thermal durations, because of better heat transfer to the product, and total phenolic compounds dwindle less severely; In fact, after 30 s thermal processing at 70 °C with 0 and 4% nanoparticles, total phenolic compounds were maintained by 71.9 and 73.6%, respectively. The range of total soluble solids for processed tomato juices was 5.4-5.6, meaning that nanofluid thermal processing could preserve the natural condition of tomato juices successfully. Based on the indices considered, a nanofluid thermal processing with 4% nanoparticle concentration at the temperature of 70 °C for 30 s will result in the best nutritional contents of final tomato juices.

  13. Traits in Spring Wheat Cultivars Associated with Yield Loss Caused by a Heat Stress Episode after Anthesis

    DEFF Research Database (Denmark)

    Vignjevic, Marija; Wang, Xiao; Olesen, Jørgen E

    2015-01-01

    Heat stress resulting from climate change and more frequent weather extremes is expected to negatively affect wheat yield. We evaluated the response of different spring wheat cultivars to a post-anthesis high temperature episode and studied the relationship between different traits associated...... during grain filling. There is in particular a need to model how heat and other stresses, including interacting effects of heat and drought, affect duration of GLA after flowering and how this affects source–sink relations during grain filling....... with heat tolerance. Fifteen spring wheat (Triticum aestivum L.) cultivars were grown in pots under semifield conditions, and heat stress (35/26 °C) and control treatments (20/12 °C) were applied in growth chambers for 5 days starting 14 days after flowering. The heat stress treatment reduced final yield...

  14. Characterization of the frictional losses and heat transfer of oscillatory viscous flow through wire-mesh regenerators

    OpenAIRE

    A.A. Boroujerdi; M. Esmaeili

    2015-01-01

    In this paper, new relations for calculating heat transfer and pressure drop characteristics of oscillatory flow through wire-mesh screen regenerator such as Darcy permeability, Forchheimer’s inertial coefficient, and heat transfer area per unit volume, as a function of the wire diameter are presented. According to the derived relations, thinner wires have higher pressure drop and higher heat transfer rate. The relations are applicable for all regenerative cryocoolers. Embedding the new relat...

  15. Effect on orange juice of batch pasteurization in an improved pilot-scale microwave oven.

    Science.gov (United States)

    Cinquanta, L; Albanese, D; Cuccurullo, G; Di Matteo, M

    2010-01-01

    The effects on orange juice batch pasteurization in an improved pilot-scale microwave (MW) oven was evaluated by monitoring pectin methyl-esterase (PME) activity, color, carotenoid compounds and vitamin C content. Trials were performed on stirred orange juice heated at different temperatures (60, 70, 75, and 85 degrees C) during batch process. MW pilot plant allowed real-time temperature control of samples using proportional integrative derivative (PID) techniques based on the infrared thermography temperature read-out. The inactivation of heat sensitive fraction of PME, that verifies orange juice pasteurization, showed a z-value of 22.1 degrees C. Carotenoid content, responsible for sensorial and nutritional quality in fresh juices, decreased by about 13% after MW pasteurization at 70 degrees C for 1 min. Total of 7 carotenoid compounds were quantified during MW heating: zeaxanthin and beta-carotene content decreased by about 26%, while no differences (P < 0.05) were found for beta-cryptoxanthin in the same trial. A slight decrease in vitamin C content was monitored after MW heating. Results showed that MW heating with a fine temperature control could result in promising stabilization treatments.

  16. Grapefruit Juice and Some Drugs Don't Mix

    Science.gov (United States)

    ... For Consumers Home For Consumers Consumer Updates Grapefruit Juice and Some Drugs Don't Mix Share Tweet ... a similar way to grapefruit juice. How Grapefruit Juice Can Interfere With Medications With most drugs that ...

  17. Observation of alpha particle loss from JET plasmas during ion cyclotron resonance frequency heating using a thin foil Faraday cup detector array

    Energy Technology Data Exchange (ETDEWEB)

    Darrow, D. S. [Princeton Plasma Physics Laboratory, Princeton, New Jersey 08543 (United States); Cecil, F. E. [Physics Department, Colorado School of Mines, Golden, Colorado 80401 (United States); Kiptily, V.; Fullard, K.; Horton, A. [Culham Centre for Fusion Energy, Euratom/CCFE Fusion Assoc., Abingdon, Oxon OX14 3DB (United Kingdom); Murari, A. [Consorzio RFX-Associazione EURATOM ENEA per la Fusione, I-35127 Padova (Italy); Collaboration: JET EFDA Contributors

    2010-10-15

    The loss of MeV alpha particles from JET plasmas has been measured with a set of thin foil Faraday cup detectors during third harmonic heating of helium neutral beam ions. Tail temperatures of {approx}2 MeV have been observed, with radial scrape off lengths of a few centimeters. Operational experience from this system indicates that such detectors are potentially feasible for future large tokamaks, but careful attention to screening rf and MHD induced noise is essential.

  18. 27 CFR 24.237 - Spirits added to juice or concentrated fruit juice.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Spirits added to juice or concentrated fruit juice. 24.237 Section 24.237 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Spirits § 24.237 Spirits added to juice or...

  19. Effects of Heat Loss and Subgrid-Scale Models on Large Eddy Simulations of a Premixed Jet Combustor Using Flamelet-Generated Manifolds

    Science.gov (United States)

    Hernandez Perez, Francisco E.; Lee, Bok Jik; Im, Hong G.; Fancello, Alessio; Donini, Andrea; van Oijen, Jeroen A.; de Goey, L. Philip H.

    2016-11-01

    Large eddy simulations (LES) of a turbulent premixed jet flame in a confined chamber are performed using the flamelet-generated manifold technique for tabulation of chemical kinetics and the OpenFOAM framework for computational fluid dynamics. The configuration is characterized by an off-center nozzle having an inner diameter of 10 mm, feeding a lean methane-air mixture with an equivalence ratio of 0.71 and mean velocity of 90 m/s, at 573 K and atmospheric pressure. Conductive heat loss is accounted for in the manifold via burner-stabilized flamelets and the subgrid-scale (SGS) turbulence-chemistry interaction is modeled via presumed filtered density functions. The effects of heat loss inclusion as well as SGS modeling for both the SGS stresses and SGS variance of progress variable on the numerical predictions are all systematically investigated. Comparisons between numerical results and measured data show a considerable improvement in the prediction of temperature when heat losses are incorporated into the manifold, as compared to the adiabatic one. In addition, further improvements in the LES predictions are achieved by employing SGS models based on transport equations.

  20. Large Eddy Simulations of a Premixed Jet Combustor Using Flamelet-Generated Manifolds: Effects of Heat Loss and Subgrid-Scale Models

    KAUST Repository

    Hernandez Perez, Francisco E.

    2017-01-05

    Large eddy simulations of a turbulent premixed jet flame in a confined chamber were conducted using the flamelet-generated manifold technique for chemistry tabulation. The configuration is characterized by an off-center nozzle having an inner diameter of 10 mm, supplying a lean methane-air mixture with an equivalence ratio of 0.71 and a mean velocity of 90 m/s, at 573 K and atmospheric pressure. Conductive heat loss is accounted for in the manifold via burner-stabilized flamelets and the subgrid-scale (SGS) turbulencechemistry interaction is modeled via presumed probability density functions. Comparisons between numerical results and measured data show that a considerable improvement in the prediction of temperature is achieved when heat losses are included in the manifold, as compared to the adiabatic one. Additional improvement in the temperature predictions is obtained by incorporating radiative heat losses. Moreover, further enhancements in the LES predictions are achieved by employing SGS models based on transport equations, such as the SGS turbulence kinetic energy equation with dynamic coefficients. While the numerical results display good agreement up to a distance of 4 nozzle diameters downstream of the nozzle exit, the results become less satisfactory along the downstream, suggesting that further improvements in the modeling are required, among which a more accurate model for the SGS variance of progress variable can be relevant.

  1. Arctic layer salinity controls heat loss from deep Atlantic layer in seasonally ice-covered areas of the Barents Sea

    Science.gov (United States)

    Lind, Sigrid; Ingvaldsen, Randi B.; Furevik, Tore

    2016-05-01

    In the seasonally ice-covered northern Barents Sea an intermediate layer of cold and relatively fresh Arctic Water at ~25-110 m depth isolates the sea surface and ice cover from a layer of warm and saline Atlantic Water below, a situation that resembles the cold halocline layer in the Eurasian Basin. The upward heat flux from the Atlantic layer is of major concern. What causes variations in the heat flux and how is the Arctic layer maintained? Using observations, we found that interannual variability in Arctic layer salinity determines the heat flux from the Atlantic layer through its control of stratification and vertical mixing. A relatively fresh Arctic layer effectively suppresses the upward heat flux, while a more saline Arctic layer enhances the heat flux. The corresponding upward salt flux causes a positive feedback. The Arctic layer salinity and the water column structures have been remarkably stable during 1970-2011.

  2. Attempts of Thermal Imaging Camera Usage in Estimations of the Convective Heat Loss From a Vertical Plate

    Directory of Open Access Journals (Sweden)

    Denda Hubert

    2014-01-01

    Full Text Available In this paper a new method for determining heat transfer coefficients using a gradient method has been developed. To verify accuracy of the proposed method vertical isothermal heating plate with natural convection mechanism has been examined. This configuration was deliberately chosen, because of the fact that such case is historically the earliest and most thoroughly studied and its rich scientific documentation – the most reliable. New method is based on temperature field visualization made in perpendicular plane to the heating surface of the plate using infrared camera. Because the camera does not record temperature of air itself but the surface only, therefore plastic mesh with low thermal conductivity has been used as a detector. Temperature of each mesh cell, placed perpendicular to the vertical heating surface and rinsed with convection stream of heated air could be already recorded by infrared camera. In the same time using IR camera surface of heating plate has been measured. By numerical processing of the results matrix temperature gradient on the surface ∂T/∂x │ x=0, local heat transfer coefficients αy, and local values of Nusselt number Nuy, can be calculated. After integration the average Nusselt number for entire plate can be calculated. Obtained relation characteristic numbers Nu = 0.647 Ra 0.236 (R2 = 0.943, has a good correlation with literature reports and proves usefulness of the method.

  3. Using flowering and heat-loss models for improving greenhouse energy-use efficiency in annual bedding plant production

    Science.gov (United States)

    In temperate climates, annual bedding plants are typically produced in heated greenhouses from late winter through early summer. Temperature, photoperiod, light intensity, and transplant date are commonly manipulated during commercial production so that plants are in flower for predetermined market ...

  4. Case Study: Commercialization of sweet sorghum juice clarification for large-scale syrup manufacture

    Science.gov (United States)

    The precipitation and burning of insoluble granules of starch from sweet sorghum juice on heating coils prevented the large scale manufacture of syrup at a new industrial plant in Missouri, USA. To remove insoluble starch granules, a series of small and large-scale experiments were conducted at the...

  5. Heat-Related Illnesses

    Science.gov (United States)

    ... stroke and exhaustion. Heat Cramps Symptoms include muscle spasms, usually in the legs and stomach area. To treat, have the person rest in a cool place and give small amounts of cool water, juice or a commercial sports liquid. (Do not give liquids if the person ...

  6. Attempts of Thermal Imaging Camera Usage in Estimations of the Convective Heat Loss From a Vertical Plate

    OpenAIRE

    Denda Hubert; Lewandowski Witold M.; Ryms Michał; Wcisło Patrycja; Klugmann-Radziemska Ewa

    2014-01-01

    In this paper a new method for determining heat transfer coefficients using a gradient method has been developed. To verify accuracy of the proposed method vertical isothermal heating plate with natural convection mechanism has been examined. This configuration was deliberately chosen, because of the fact that such case is historically the earliest and most thoroughly studied and its rich scientific documentation – the most reliable. New method is based on temperature field visualization made...

  7. Clementine juice has the potential for drug interactions - In vitro comparison with grapefruit and mandarin juice.

    Science.gov (United States)

    Theile, Dirk; Hohmann, Nicolas; Kiemel, Dominik; Gattuso, Giuseppe; Barreca, Davide; Mikus, Gerd; Haefeli, Walter Emil; Schwenger, Vedat; Weiss, Johanna

    2017-01-15

    Adverse drug interactions due to grapefruit juice are well known prompting warnings even in drug labels. Similar issues have not been reported for clementines and available data is scarce, despite of genetic descent. We observed substantially increased tacrolimus trough concentrations in a renal transplant patient consuming high clementine amounts and, thus, scrutinised the effects of clementine juice on drug metabolism and drug transporters in vitro and compared it to the effects of mandarin and grapefruit juice. All citrus juices profoundly induced several drug transporters and drug metabolising enzymes, whereas the effects of grapefruit juice were most pronounced (e.g. 156-fold and 34-fold induction of cytochrome P450 (CYP) 3A4 mRNA by grapefruit juice and clementine juice, respectively). However, the juices also inhibited e.g. CYP3A4, raising the question which effect prevails in vivo. Using an enzymatic activity assay, we demonstrated that at least in vitro CYP3A4 inhibition prevails for both grapefruit and clementine juice, whereas for CYP1A2 induction appears to predominate. Thus, inhibition of CYP3A4 is presumably the underlying reason for the observed increase in the concentrations of the CYP3A4 substrate tacrolimus in the patient. Taken together, our data indicate that clementine juice as well as grapefruit juice and to a lesser extent also mandarin juice can induce several important drug metabolising enzymes and drug transporters, but also inhibit some of these proteins. Our data indicate that clementine juice similar to grapefruit juice bears the potential for profound interactions with drugs potentially leading to adverse drug effects e.g. through over-exposure to CYP3A4 substrates. Copyright © 2016 Elsevier B.V. All rights reserved.

  8. 76 FR 5822 - Orange Juice From Brazil

    Science.gov (United States)

    2011-02-02

    ... to consider include technology; production methods; development efforts; ability to increase... COMMISSION Orange Juice From Brazil AGENCY: United States International Trade Commission. ACTION: Institution of a five-year review concerning the antidumping duty order on certain orange juice from Brazil...

  9. Spoilage of fruit juices by filamentous fungi

    Science.gov (United States)

    Contamination of molds in fruit juices has risen in recent years. Even though there are many critical control points in the processing protocols that are noted and maintained, there remains a problem with dairy and juices packed in paperboard cartons. This talk discusses the work involved in the dis...

  10. Vitamin C Content of Commercial Orange Juices

    Science.gov (United States)

    Haddad, Paul

    1977-01-01

    Describes an experiment designed to confirm that newly purchased commercial orange juice contains sufficient ascorbic acid to meet government standards, and to establish the rate of aerial oxidation of this ascorbic acid when the juice is stored in a refrigerator. (MLH)

  11. 家用太阳能热水系统平均热损因数数值的探讨%Probe into Numerical Value of Domestic Solar Water Heating Systems Average Heat Loss Factor

    Institute of Scientific and Technical Information of China (English)

    肖红升

    2012-01-01

    GB/T 19141-2011家用太阳能热水系统技术条件国家标准已于2012年8月1日起实施.该标准规定平均热损因数数值保留至个位数.这一要求对开展实验室间比对、实施GB 26969-2011等带来一些困惑.本文通过对就平均热损因数开展实验室间比对和能效系数计算、能效等级判定等展开探讨,找出了不合理的原因,得出了将平均热损因数数值保留一位小数可以提高该标准的严谨性,有效化解一些矛盾的研究结论.%The national standard named as GB/T19141-2011 specification of domestic solar water heating systems has already been put into effect since August 1, 2012, which stipulates that numerical value of average heat loss factor is accurate to the digit. This demand brings some confusion to doing comparison between laboratories as well as carrying out GB26969-2011. This paper conducts a series of discussions about carrying out comparison between laboratories on average heat loss factor, calculating the coefficient of thermal performance and judging the grade of thermal performance, finding out the reason of its irrationality. The conclusion is reached that numerical value of average heat loss factor being accurate to the first decimal place can enhance the conscientiousness of the this standard and thus solve some contradictions.

  12. Microbiological Quality of Fresh Nopal Juice.

    Science.gov (United States)

    Hernández-Anguiano, Ana María; Landa-Salgado, Patricia; Eslava-Campos, Carlos Alberto; Vargas-Hernández, Mateo; Patel, Jitendra

    2016-12-10

    The consumption of fresh nopal cactus juice is widely popular among health-conscious consumers in Mexico. The juice is prepared from fresh cladodes that have only been rinsed with tap water and are not subjected to a pasteurization or terminal bacterial reduction process. The aim of this study was to evaluate the microbial quality of commercially available fresh juices (n = 162) made with nopal in Texcoco, State of Mexico, during the summer and spring season. Standard microbiological methods, the PCR technique and the serological method were used for isolation and identification of bacteria. All samples contained total coliforms and 91% were positive for Escherichia coli. Although total coliforms and E. coli were detected throughout the study, their populations were significantly lower (p nopal juices is unacceptable due to its health significance. The information generated in this study is relevant for human health risk assessment associated with the consumption of unpasteurized nopal juices and potential interventions to minimize pathogen contamination.

  13. Flavor characterization of sugar-added pennywort (Centella asiatica L.) juices treated with ultra-high pressure and thermal processes.

    Science.gov (United States)

    Apichartsrangkoon, Arunee; Wongfhun, Pronprapa; Gordon, Michael H

    2009-01-01

    The flavor characteristics of pennywort juices with added sugar treated by ultra-high pressure, pasteurization, and sterilization were investigated using solid phase microextraction combined with gas chromatography-mass spectrometry. It was found that sesquiterpene hydrocarbons comprised the major class of volatile components present and the juices had a characteristic aroma due to the presence of volatiles including beta-caryophyllene and humulene and alpha-copaene. In comparison with heated juices, HPP-treated samples could retain more volatile compounds such as linalool and geraniol similar to those present in fresh juice, whereas some volatiles such as alpha-terpinene and ketone class were apparently formed by thermal treatment. All processing operations produced juice that was not significantly different in the concentration of total volatiles. Practical Application: Pennywort juice is considered a nutraceutical drink for health benefits. Therefore, to preserve all aroma and active components in this juice, a nonthermal process such as ultra-high pressure should be a more appropriate technique for retention of its nutritive values than pasteurization and sterilization.

  14. Measuring Inductive-Heating Coupling Coefficients and Thermal Loss Characteristics as a Function of Crucible Geometry and Material Selection

    Science.gov (United States)

    Gomes, Jay

    A power measurement system has been designed for an ultra-high temperature inductively heated molten oxide electrolysis (MOE) reactor. The work presented in this research contributes to three different aspects of the induction heated MOE reactor facility: mathematical modeling of coil-to-workpiece power transfer, numerical modeling of heat transfer within the reactor, and experiments to measure the total hemispherical emittance of potential crucible materials. Facility-specific coupling coefficients for various samples have been experimentally determined for the MOE reactor facility. An analytical model coupling the predicted power input with heat transfer software was developed using COMSOL Multiphysics, and validated with experimental measurements of the steady state temperature gradient inside the reactor. These models were used to support the design of an experiment to measure the total hemispherical emissivity (epsilon) of conductive samples using a transient calorimetric technique. Results of epsilon are presented over a wide range of temperatures for copper, nickel, graphite and molybdenum. Furthermore, an investigation into optimizing the reactor system for heating will be discussed.

  15. Introduction of Exergy Loss Analysis of Heat Exchanger%换热器的损失分析方法介绍

    Institute of Scientific and Technical Information of China (English)

    娄载强; 杨冬; 翟建修; 张云婷; 邓贵华

    2013-01-01

    This article elaborates the method of exergy analysis of thermodynamic process, introduces basic concept s of the exergy, exergy analysis method and the exergy loss analysis, mainly writes the evaluation formulas of the exergy-balance and exergy loss of heat interchanger, and calculates the exergy loss of heat exchanger in detail.It provides a new method and thought to the readers when analysis the energy consumption and performance of the heater exchanger of the thermodynamic system.%  阐述了热力过程中的㶲分析方法,介绍了㶲、㶲分析方法和㶲损失等基本概念,并且重点书写了换热器的㶲平衡和㶲损失的计算公式,并且将换热器的㶲损失进行了详细的计算,对广大读者以后在分析热力系统中的换热器的能耗与性能时,提供了一种方法和思路。

  16. Effects of thermosonication on the fate of Escherichia coli O157:H7 and Salmonella Enteritidis in mango juice.

    Science.gov (United States)

    Kiang, W-S; Bhat, R; Rosma, A; Cheng, L-H

    2013-04-01

    In this study, the effects of thermosonication and thermal treatment on Escherichia coli O157:H7 and Salmonella Enteritidis in mango juice were investigated at 50 and 60°C. Besides, nonlethal injury of Salm. Enteritidis after both treatments was also examined. The highest inactivation was attained with thermosonication at 60°C. The inactivation rate was different for both pathogens, and Salm. Enteritidis was found to be more sensitive to thermosonication than E. coli O157:H7. Salmonella Enteritidis was recovered in all treated samples, except those subjected to more than 5-min thermosonication at 60°C. It was found that the introduction of high-intensity ultrasound enhanced the inactivation of pathogens compared to thermal treatment alone. On the other hand, Salm. Enteritidis was detected in a number of samples following incubation in universal pre-enrichment broth, but no growth was detected after incubation in mango juice. Fruit juices are commonly heat treated to inactivate micro-organisms and enzymes. However, excessive heat treatments may result in undesirable changes in juice quality. Treatment by power ultrasound, a nonthermal technology, may be an alternative processing technique to pasteurize fruit juices. This study highlights the effectiveness of thermosonication in inactivating Escherichia coli O157:H7 and Salmonella Enteritidis in mango juice. © 2012 The Society for Applied Microbiology.

  17. Effect of Processing on the Quality of Pineapple Juice

    NARCIS (Netherlands)

    Hounhouigan, M.H.; Linnemann, A.R.; Soumanou, M.M.; Boekel, van M.A.J.S.

    2014-01-01

    Pineapple processing plays an important role in juice preservation. Because the quality of the pineapple juice is affected by the processing technology applied, the effects of pasteurization and other preservation methods on the overall juice quality were discussed. During juice processing,

  18. 21 CFR 146.146 - Frozen concentrated orange juice.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Frozen concentrated orange juice. 146.146 Section... (CONTINUED) FOOD FOR HUMAN CONSUMPTION CANNED FRUIT JUICES Requirements for Specific Standardized Canned Fruit Juices and Beverages § 146.146 Frozen concentrated orange juice. (a) Frozen concentrated orange...

  19. Effect of Processing on the Quality of Pineapple Juice

    NARCIS (Netherlands)

    Hounhouigan, M.H.; Linnemann, A.R.; Soumanou, M.M.; Boekel, van M.A.J.S.

    2014-01-01

    Pineapple processing plays an important role in juice preservation. Because the quality of the pineapple juice is affected by the processing technology applied, the effects of pasteurization and other preservation methods on the overall juice quality were discussed. During juice processing, microorg

  20. 21 CFR 146.153 - Concentrated orange juice for manufacturing.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Concentrated orange juice for manufacturing. 146... Canned Fruit Juices and Beverages § 146.153 Concentrated orange juice for manufacturing. (a) Concentrated orange juice for manufacturing is the food that complies with the requirements of composition and label...

  1. Wheat yield loss attributable to heat waves, drought and water excess at the global, national and subnational scales

    Science.gov (United States)

    Zampieri, M.; Ceglar, A.; Dentener, F.; Toreti, A.

    2017-06-01

    Heat waves and drought are often considered the most damaging climatic stressors for wheat. In this study, we characterize and attribute the effects of these climate extremes on wheat yield anomalies (at global and national scales) from 1980 to 2010. Using a combination of up-to-date heat wave and drought indexes (the latter capturing both excessively dry and wet conditions), we have developed a composite indicator that is able to capture the spatio-temporal characteristics of the underlying physical processes in the different agro-climatic regions of the world. At the global level, our diagnostic explains a significant portion (more than 40%) of the inter-annual production variability. By quantifying the contribution of national yield anomalies to global fluctuations, we have found that just two concurrent yield anomalies affecting the larger producers of the world could be responsible for more than half of the global annual fluctuations. The relative importance of heat stress and drought in determining the yield anomalies depends on the region. Moreover, in contrast to common perception, water excess affects wheat production more than drought in several countries. We have also performed the same analysis at the subnational level for France, which is the largest wheat producer of the European Union, and home to a range of climatic zones. Large subnational variability of inter-annual wheat yield is mostly captured by the heat and water stress indicators, consistently with the country-level result.

  2. Influence of juice processing factors on quality of black chokeberry pomace as a future resource for colour extraction.

    Science.gov (United States)

    Vagiri, Michael; Jensen, Martin

    2017-02-15

    Aronia melanocarpa berries are a rich source of anthocyanins and its pomace, a by-product of juice processing, could be efficiently used for extraction of natural colours for the food industry. This study evaluated the influence blanching, freezing, maceration temperatures (2°C, 50°C) and enzyme treatments before juice pressing on the yield and anthocyanin composition of both juice and pomace. Total anthocyanin levels in pomace were affected mostly by enzyme treatment followed by maceration temperature. The pre-heating of the mash prior to processing increased juice yield and retention of anthocyanins in the pomace. Cold maceration of frozen berries without enzyme addition gave the highest concentrations of anthocyanins in the pomace, and both cold and hot maceration of fresh unblanched berries with enzyme the lowest. The results support future exploitation of natural colours from pomace side streams of Aronia, thus increasing competitiveness of Aronia berry production.

  3. Studies on formulation of whey protein enriched concentrated tomato juice beverage.

    Science.gov (United States)

    Rajoria, Avneet; Chauhan, Anil K; Kumar, Jitendra

    2015-02-01

    Whey protein components derived from cheese whey and heat and acid coagulated Indian products (paneer, chhana, chakka) possess valuable functional and nutritional properties. Tomato products rich in lycopene are reported to be anticarcinogenic and antioxidative. The main objective of this study was to formulate a whey protein enriched tomato juice concentrate for use as beverage by employing Response Surface Methodology (RSM) engaging the Central Composite Rotatable Design (CCRD). The ingredients range used for this formulation comprised of Whey Protein Concentrate (WPC) 4-8 g, Cane sugar 10-20 g and Guar gum (stabilizer) 0.75-1.25 g in 100 g of concentrated tomato juice. The most preferred reconstituted beverage was obtained from the formulation developed with WPC 4.98 g, sugar 15.71 g and Guar gum 0.93 g added to 100 g tomato juice concentrate.

  4. Retention of Ascorbic Acid and Solid Concentration via Centrifugal Freeze Concentration of Orange Juice

    Directory of Open Access Journals (Sweden)

    P. Orellana-Palma

    2017-01-01

    Full Text Available Freeze concentration of liquid foods produces high-quality concentrates while retaining the heat-labile compounds found in fresh samples. Centrifugal freeze concentration is a cryoconcentration method assisted by an external force, centrifugation, to enhance the separation of concentrate from the ice. When applying centrifugal freeze concentration to orange juice, after the third cryoconcentration cycle, the ascorbic acid content in the concentrate showed retention close to 70% of the initial value. After the third cycle, the solutes in the concentrate increased 4 times the initial value of the fresh sample with 70% efficiency. The color evaluation showed that the final concentrated fraction was darker than the fresh juice. The centrifugal freeze concentration in orange juice was effective for obtaining a high-quality concentrate with a higher concentration of solids and ascorbic acid retention.

  5. Production and Preservation of Passion Fruit Juice

    Directory of Open Access Journals (Sweden)

    U. G. AKPAN

    2005-06-01

    Full Text Available Production and preservation of Passion Fruit Juice was examined to reduce the spoilage and to increase the shelf life of the juice using chemical preservatives. The preservation of the juice was carried out using sugar, benzoic acid, citric and a combination of citric and benzoic acid under room temperature.The result revealed that the juice maintained its color, aroma and tastes for at least one month when 30% benzoic acid was used as preservative. This happens to be the best among all. The juice under other preservation like 4% sugar went bad after three days, while that of 4% citric acid maintained its qualities for one week and some days, but thereafter the aroma started to fade. The combination of 3% benzoic acid and 4% citric acid maintained the qualities of the juice fairly between two to three weeks. The alcoholic content was also estimated and it was discovered that the juice containing citric acid and sugar has the highest percentage of alcohol. The preservation used also altered the pH so that it is impossible for pathogens to exist at such a low pH environment.

  6. Profound hypoglycemia-ınduced by vaccinium corymbosum juice and laurocerasus fruit.

    Science.gov (United States)

    Aktan, Ahmet Hamdi; Ozcelik, Abdullah; Cure, Erkan; Cure, Medine Cumhur; Yuce, Suleyman

    2014-01-01

    An emergency intervention was performed in a 75-year-old male patient with hypoglycemic attack and blackout. Although he was diagnosed with prediabetes before 2 years, he did not take any anti-diabetic drug or follow dietary advice. He drank Vaccinium corymbosum L (VC) juice daily with a belief that it increases sexual potency. Before the development of hypoglycemia, the patient had consumed about 500 ml VC juice in addition to eating 200-300 gram of Laurocerasus officinalis (LO) fruit. The measured plasma glucose (PG) level during loss of consciousness was 30 mg/dl. The profound hypoglycemia may be an unexpected side effect of an interaction between the chemical compositions of the two plants, occurred as a result of LO fruit intake that may have a strong PG-lowering effect or related to excessive intake of VC juice. Both plants may be considered in the alternative treatment of diabetes.

  7. 槽式太阳能电站集热管热性能测试%HEAT LOSS TESTING OF PARABOLIC TROUGH SOLAR RECEIVER

    Institute of Scientific and Technical Information of China (English)

    徐荣吉; 何雅玲; 肖杰; 程泽东

    2012-01-01

    The heat loss of the parabolic trough receiver manufactured by SunPu with full intellectual propriety rights was tested using thermal equilibrium method and silicon carbide rod heating technology. The performance of the receiver was tested under eight conditions between 40℃ and 300℃. Experiment results showed that the per-formance of the receiver is nearly the same compared to Schott' s PTR70 receiver at low-and-medium temperature. It can be used for solar parabolic troughs receivers and other fields of solar energy collecting at low-and-medium temperature. Infrared pictures showed that the temperature of glass to metal sealing is obviously higher than that of the glass cover. Thus the heat loss of the glass to metal sealing should not be ignored. The experiment results pro-vide references for the design and construction of domestic parabolic trough solar power plant and offer bases for the set-up of standard of heat loss testing for parabolic trough solar receiver.%采用硅碳棒加热技术和热平衡法测试了桑普生产的具有自主知识产权的槽式太阳能电站集热管的热性能.在40~300℃温度范围内,共测试8个工况下集热管热性能.实验结果显示,集热管中低温性能与肖特公司的PTR70相差不大,完全满足中低温槽式太阳能电站和其他太阳能中低温利用领域的应用.红外图像结果表明,玻璃-金属封接温度明显高于玻璃外管温度,对集热管进行理论分析时不能忽略此部分漏热量.实验数据的获得为国内太阳能槽式电站的设计、建设提供了实验参数,为集热管漏热测试相关标准的制定提供了基础.

  8. Analysing the potential of retrofitting ultra-low heat loss triple vacuum glazed windows to an existing UK solid wall dwelling

    Directory of Open Access Journals (Sweden)

    Saim Memon

    2014-12-01

    Full Text Available Heat loss through the windows of solid wall dwellings is one of the factors contributing to high energy consumption for space heating ensuing in preventable carbon emissions. This research forms a part of novel contribution in vacuum glazing science presenting the refurbishment technology of an experimentally achievable thermal performance of triple vacuum glazing to existing UK solid wall dwelling by investigating the space-heating load, solar energy gain and window to wall area ratios. Three-dimensional dynamic thermal models, considering realistic heating and occupancy regimes, of an externally insulated solid wall dwelling with single glazed, double glazed air filled, double glazed argon gas filled, triple glazed air filled and triple vacuum glazed windows were developed. Predictions for the simulated dwelling when replacing single glazed windows with triple vacuum glazed windows indicate space-heating energy saving of 14.58% (871.1 kWh for the winter months (Dec, Jan and Feb; predicted annual energy savings are 15.31% (1863.5 kWh. The predicted reduction in the solar energy gains for the triple vacuum glazing was 75.3 kWh in the winter months. The effects on solar energy gain are analysed and the potential to increase window-to-wall area ratios (WWR’s examined. For a simulated room with triple vacuum glazed windows increasing the WWR’s from 5% to 59% led to a reduction in the predicted required space-heating; whilst for a room with single glazed, double air filled, double argon gas filled and triple air filled windows the predicted required space-heating increased with increasing WWR. It was shown that retrofitting existing solid wall dwelling with triple vacuum glazed windows could be a robust retrofit solution in improving building energy efficiency. This research also implicates a need of the cost-effective development of triple vacuum glazing at the manufacturing level, which would then be more beneficial to consumers in terms of

  9. Influence of sire and sire breed (Gyr versus Holstein) on establishment of pregnancy and embryonic loss in lactating Holstein cows during summer heat stress.

    Science.gov (United States)

    Pegorer, Marcelo F; Vasconcelos, José L M; Trinca, Luzia A; Hansen, Peter J; Barros, Ciro M

    2007-03-01

    Heat stress has negative effects on pregnancy rates of lactating dairy cattle. There are genetic differences in tolerance to heat stress; Bos taurus indicus (B. t. indicus) cattle and embryos are more thermotolerant than Bos taurus taurus (B. t. taurus). In the present study, the effects of sire and sire breed on conception and embryonic/fetal loss rates of lactating Holstein cows during the Brazilian summer were determined. In Experiment 1, cows (n=302) were AI after estrus detection or at a fixed-time with semen from one Gyr (B. t. indicus) or one Holstein sire (B. t. taurus). Pregnancy was diagnosed 80 days after AI. In Experiment 2, cows (n=811) were AI with semen from three Gyr and two Holstein sires. Pregnancy was diagnosed at 30-40 and at 60-80 days after AI. Cows diagnosed pregnant at the first examination but non-pregnant at the second were considered as having lost their embryo or fetus. Data were analyzed by logistic regression. The model considered the effect of sire within breed, sire breed, days postpartum, period of lactation, and AI type (AI after estrus versus fixed-time). There was no effect of the AI type, days postpartum or milk production on conception or embryonic loss rates. The use of Gyr bulls increased pregnancy rate when compared to Holstein bulls [9.1% (60/657) versus 5.0% (23/456), respectively, P=0.008; data from Experiments 1 and 2 combined]. Additionally, in Experiment 2, cows inseminated using semen from sire #4 (Gyr) had lower embryonic loss (10%) when compared with other B. t. indicus (35.3% and 40%) or B. t. taurus sires (18.2% and 38.5%, P=0.03). In conclusion, the use of B. t. indicus sires may result in higher conception rates in lactating Holstein cows during summer heat stress. Moreover, sire can affect embryonic loss and selection of bulls according to this criterion may result in higher parturition rates in lactating Holstein cows.

  10. Estimating bergamot juice adulteration of lemon juice by high-performance liquid chromatography (HPLC) analysis of flavanone glycosides.

    Science.gov (United States)

    Cautela, Domenico; Laratta, Bruna; Santelli, Francesca; Trifirò, Antonio; Servillo, Luigi; Castaldo, Domenico

    2008-07-09

    The chemical composition of 30 samples of juices obtained from bergamot (Citrus bergamia Risso and Poit.) fruits is reported and compared to the genuineness parameters adopted by Association of the Industry of Juice and Nectars (AIJN) for lemon juice. It was found that the compositional differences between the two juices are distinguishable, although with difficulty. However, these differences are not strong enough to detect the fraudulent addition of bergamot juice to lemon juice. Instead, we found the high-performance liquid chromatography (HPLC) analysis of the flavanones naringin, neohesperidin, and neoeriocitrin, which are present in bergamot juice and practically absent in the lemon juice, is a convenient way to detect and quantify the fraudulent addition of bergamot juice. The method has been validated by calculating the detection and quantification limits according to Eurachem procedures. Employing neoeriocitrin (detection limit = 0.7 mg/L) and naringin (detection limit = 1 mg/L) as markers, it is possible to detect the addition of bergamot juice to lemon juice at the 1% level. When using neohesperidin as a marker (detection limit = 1 mg/L), the minimal percentage of detectable addition of bergamot juice was about 2%. Finally, it is reported that the pattern of flavonoid content of the bergamot juice is similar to those of chinotto (Citrus myrtifolia Raf) and bitter orange (Citrus aurantium L.) juices and that it is possible to distinguish the three kinds of juices by HPLC analysis.

  11. Body temperature depression and peripheral heat loss accompany the metabolic and ventilatory responses to hypoxia in low and high altitude birds.

    Science.gov (United States)

    Scott, Graham R; Cadena, Viviana; Tattersall, Glenn J; Milsom, William K

    2008-04-01

    The objectives of this study were to compare the thermoregulatory, metabolic and ventilatory responses to hypoxia of the high altitude bar-headed goose with low altitude waterfowl. All birds were found to reduce body temperature (T(b)) during hypoxia, by up to 1-1.5 degrees C in severe hypoxia. During prolonged hypoxia, T(b) stabilized at a new lower temperature. A regulated increase in heat loss contributed to T(b) depression as reflected by increases in bill surface temperatures (up to 5 degrees C) during hypoxia. Bill warming required peripheral chemoreceptor inputs, since vagotomy abolished this response to hypoxia. T(b) depression could still occur without bill warming, however, because vagotomized birds reduced T(b) as much as intact birds. Compared to both greylag geese and pekin ducks, bar-headed geese required more severe hypoxia to initiate T(b) depression and heat loss from the bill. However, when T(b) depression or bill warming were expressed relative to arterial O(2) concentration (rather than inspired O(2)) all species were similar; this suggests that enhanced O(2) loading, rather than differences in thermoregulatory control centres, reduces T(b) depression during hypoxia in bar-headed geese. Correspondingly, bar-headed geese maintained higher rates of metabolism during severe hypoxia (7% inspired O(2)), but this was only partly due to differences in T(b). Time domains of the hypoxic ventilatory response also appeared to differ between bar-headed geese and low altitude species. Overall, our results suggest that birds can adjust peripheral heat dissipation to facilitate T(b) depression during hypoxia, and that bar-headed geese minimize T(b) and metabolic depression as a result of evolutionary adaptations that enhance O(2) transport.

  12. Impact of high-intensity pulsed electric fields on carotenoids profile of tomato juice made of moderate-intensity pulsed electric field-treated tomatoes.

    Science.gov (United States)

    Vallverdú-Queralt, Anna; Odriozola-Serrano, Isabel; Oms-Oliu, Gemma; Lamuela-Raventós, Rosa M; Elez-Martínez, Pedro; Martín-Belloso, Olga

    2013-12-01

    The effect of pulsed electric fields (PEF) on the carotenoid content of tomato juices was studied. First, moderate-intensity PEF (MIPEF) was applied to raw tomatoes. Afterwards, MIPEF-treated and untreated tomatoes were immediately refrigerated at 4 °C for 24 h and then, they were separately ground to produce tomato juices. Juices were treated by heat treatments or by high-intensity PEF (HIPEF) and stored under refrigeration for 56 days. MIPEF treatment of tomatoes increased the content of carotenoid compounds in tomato juices. An enhancement of 63-65% in 15-cis-lycopene was observed in juices prepared with MIPEF-treated tomatoes. A slight increase in cis-lycopene isomers was observed over time, whereas other carotenoids slightly decreased. However, HIPEF treated tomato juices maintained higher carotenoid content (10-20%) through the storage time than thermally and untreated juices. The combination of MIPEF and HIPEF treatments could be used not only to produce tomato juices with high carotenoid content but also, to maintain higher the carotenoid content during storage time.

  13. Grape Juice: Same Heart Benefits as Wine?

    Science.gov (United States)

    ... juice offer the same heart benefits as red wine? Answers from Katherine Zeratsky, R.D., L.D. ... some of the same heart benefits of red wine, including: Reducing the risk of blood clots Reducing ...

  14. for a cottage cashew juice factory.

    African Journals Online (AJOL)

    facilities under the small-scale enterprise scheme to adopt this technology. Introduction ... export earnings in Nigeria which increased to N743 ... areas and further increase in world .... Cost, Returns and Probability of the juice Extraction Factory.

  15. Spray Drying of Mosambi Juice in Lab

    Science.gov (United States)

    Singh, S. V.; Verma, A.

    2014-01-01

    The studies on spray drying of mosambi juice were carried out with Laboratory spray dryer set-up (LSD-48 MINI SPRAY DRYER-JISL). Inlet and outlet air temperature and maltodextrin (drying agent) concentration was taken as variable parameters. Experiments were conducted by using 110 °C to 140 °C inlet air temperature, 60 °C to 70 °C outlet air temperature and 5-7 % maltodextrin concentration. The free flow powder of mosambi juice was obtained with 7 % maltodextrin at 140 °C inlet air temperature and 60 °C outlet air temperature. Fresh and reconstituted juices were evaluated for vitamin C, titrable acidity and sensory characteristics. The reconstituted juice was found slightly acceptable by taste panel.

  16. FUNCTIONAL BEVERAGES BASED ON VEGETABLE JUICES

    Directory of Open Access Journals (Sweden)

    Limareva N. S.

    2014-01-01

    Full Text Available This article covers development of functional beverages technology based on using vegetable juice with apple and beetroot pectin concentrates, content of vitamins, minerals and functional properties

  17. The Orange Juice Distribution Channel: Some Characteristics ...

    African Journals Online (AJOL)

    PROMOTING ACCESS TO AFRICAN RESEARCH ... in retailing and also in the FCOJ (Frozen Concentrated Orange Juice) supply. These changes are threatening and also bringing opportunities to companies. This paper has two objectives.

  18. Atmosphere expansion and mass loss of close-orbit giant exoplanets heated by stellar XUV. I. Modeling of hydrodynamic escape of upper atmospheric material

    Energy Technology Data Exchange (ETDEWEB)

    Shaikhislamov, I. F. [Institute of Laser Physics SB RAS, Novosibirsk (Russian Federation); Khodachenko, M. L.; Sasunov, Yu. L.; Lammer, H.; Kislyakova, K. G. [Space Research Institute, Austrian Acad. Sci., Graz (Austria); Erkaev, N. V., E-mail: maxim.khodachenko@oeaw.ac.at [Institute of Computational Modelling, SB RAS, Krasnoyarsk (Russian Federation)

    2014-11-10

    In the present series of papers we propose a consistent description of the mass loss process. To study in a comprehensive way the effects of the intrinsic magnetic field of a close-orbit giant exoplanet (a so-called hot Jupiter) on atmospheric material escape and the formation of a planetary inner magnetosphere, we start with a hydrodynamic model of an upper atmosphere expansion in this paper. While considering a simple hydrogen atmosphere model, we focus on the self-consistent inclusion of the effects of radiative heating and ionization of the atmospheric gas with its consequent expansion in the outer space. Primary attention is paid to an investigation of the role of the specific conditions at the inner and outer boundaries of the simulation domain, under which different regimes of material escape (free and restricted flow) are formed. A comparative study is performed of different processes, such as X-ray and ultraviolet (XUV) heating, material ionization and recombination, H{sub 3}{sup +} cooling, adiabatic and Lyα cooling, and Lyα reabsorption. We confirm the basic consistency of the outcomes of our modeling with the results of other hydrodynamic models of expanding planetary atmospheres. In particular, we determine that, under the typical conditions of an orbital distance of 0.05 AU around a Sun-type star, a hot Jupiter plasma envelope may reach maximum temperatures up to ∼9000 K with a hydrodynamic escape speed of ∼9 km s{sup –1}, resulting in mass loss rates of ∼(4-7) · 10{sup 10} g s{sup –1}. In the range of the considered stellar-planetary parameters and XUV fluxes, that is close to the mass loss in the energy-limited case. The inclusion of planetary intrinsic magnetic fields in the model is a subject of the follow-up paper (Paper II).

  19. Shaji Juice, Healthy Drink from Desert

    Institute of Scientific and Technical Information of China (English)

    Bai Yifeng; Sun Yongjian

    2007-01-01

    @@ We are going to promote the Shaji juice to the world. At present, it has been sold to overseas markets including Japan and Taiwan. The Shaji products, such as Shaji juice and Shaji milk, are organic beverages which have not only very nice tastes, but also be very good to health.Therefore, I am very confident that it will be accepted by the international market.Standard Chartered Bank Outlines China

  20. The effective use of acai juice, blueberry juice and pineapple juice as negative contrast agents for magnetic resonance cholangiopancreatography in children

    Energy Technology Data Exchange (ETDEWEB)

    Bittman, Mark E. [Cohen Children' s Medical Center of New York, North Shore Long Island Jewish Health System, Department of Radiology, New Hyde Park, NY (United States); Callahan, Michael J. [Boston Children' s Hospital, Department of Radiology, Boston, MA (United States)

    2014-07-15

    Magnetic resonance cholangiopancreatography (MRCP) is commonly performed in the evaluation of known or suspected pancreaticobiliary disease in children. The administration of a negative oral contrast agent can improve the quality of the examination without significant additional cost. We describe our experience with certain brands of acai juice, blueberry juice and pineapple juice as negative oral contrast agents in children. We believe these fruit juices are safe, palatable and may improve MRCP image quality. (orig.)

  1. Changes on indigenous microbiota, colour, bioactive compounds and antioxidant activity of pasteurised pomegranate juice.

    Science.gov (United States)

    Mena, Pedro; Vegara, Salud; Martí, Nuria; García-Viguera, Cristina; Saura, Domingo; Valero, Manuel

    2013-12-01

    Juices prepared from arils of 'Mollar' pomegranates were analysed for naturally occurring microorganisms, CIE Lab colour parameters, total phenols, anthocyanins and punicalagins, ellagic acid content and antioxidant capacity before and after low-, mild- and high-temperature pasteurisations (LTPs, MTPs and HTPs): 65, 80 and 90 °C for 30 or 60s. Mean aerobic plate count (APC), yeast and mold count (YMC), and lactic acid bacteria (LAB) for fresh juices were 5.7, 5.36 and 4.0 log CFU/mL, respectively. MTPs and HTPs were sufficiently effective to decrease APCs to nil or negligible levels. An increase in CIE a values and decrease in CIE b values were the characteristic colour changes in heat-treated juices. The effect of pasteurisations showed that total phenols, punicalagins and ellagic acid were not much affected by thermal processing. Total anthocyanin content and antioxidant capacity were substantially and significantly influenced by the heat treatment applied. A linear relationship was observed between Trolox equivalent antioxidant capacity (TEAC) values and total anthocyanins, suggesting that they contributed strongly to the antioxidant capacity of pomegranate juice.

  2. Thermophysical properties of enzyme clarified Lime (Citrus aurantifolia L) juice at different moisture contents.

    Science.gov (United States)

    Manjunatha, S S; Raju, P S; Bawa, A S

    2014-11-01

    Thermophysical properties of enzyme clarified lime (Citrus aurantifolia L.) juice were evaluated at different moisture contents ranging from 30.37 % to 89.30 % (wet basis) corresponding to a water activity range of 0.835 to 0.979. The thermophysical properties evaluated were density, Newtonian viscosity, thermal conductivity, specific heat and thermal diffusivity. The investigation showed that density and Newtonian viscosity of enzyme clarified lime juice decreased significantly (p < 0.05) with increase in moisture content and water activity, whereas thermal conductivity and specific heat increased significantly (p < 0.05) with increase in moisture content and water activity and the thermal diffusivity increased marginally. Empirical mathematical models were established relating to thermophysical properties of enzyme clarified lime juice with moisture content/water activity employing regression analysis by the method of least square approximation. Results indicated the existence of strong correlation between thermophysical properties and moisture content/water activity of enzyme clarified lime juice, a significant (p < 0.0001) negative correlation between physical and thermal properties was observed.

  3. Potential interaction between pomegranate juice and warfarin.

    Science.gov (United States)

    Komperda, Kathy E

    2009-08-01

    To my knowledge, no published reports have described an interaction between pomegranate juice and warfarin. Investigators from previous animal and in vitro studies have reported a potential for pomegranate juice to inhibit metabolism involving the cytochrome P450 system, an effect that could translate into a clinical drug-diet interaction with warfarin. This case report describes a 64-year-old Caucasian woman who was treated with warfarin for recurrent deep vein thrombosis. She had been receiving a relatively stable dosage of warfarin 4 mg/day for several months, with stable international normalized ratios (INRs). During that time, the patient was consuming pomegranate juice 2-3 times/week. She stopped drinking the juice, and her INRs became subtherapeutic. Her dosage of warfarin was increased to maintain therapeutic anticoagulation. No rechallenge with pomegranate juice was performed. Use of the Drug Interaction Probability Scale indicated a possible relationship between the patient's subtherapeutic INR and the pomegranate juice. Although this potential interaction needs to be explored further, clinicians should be aware of the interaction and thoroughly interview and closely monitor their patients who are receiving warfarin.

  4. [Grapefruit juice and drugs: a hazardous combination?].

    Science.gov (United States)

    Lohezic-Le Devehat, F; Marigny, K; Doucet, M; Javaudin, L

    2002-01-01

    A single glass of grapefruit juice can improve the oral bioavailability of a drug thus either increasing its efficacy or enhancing its adverse effects particularly if the therapeutic index is narrow. Grapefruit juice acts by inhibiting presystemic drug metabolism mediated by CYP P450 3A4 in the small bowel and this interaction would appear to be more relevant if the CYP 3A4 content is high and the drug has a strong first pass degradation. Intestinal P-glycoprotein may also be affected by grapefruit juice. The compounds responsible for this food-drug interaction have not as yet been identified but this phenomenon could result from a complex synergy between flavonoids (naringin, naringenin), furanocoumarins (6',7'-dihydroxybergamottin, bergamottin) and sesquiterpen (nootkatone). In our study, we report the mechanisms of action of grapefruit juice and the interactions between grapefruit juice and 42 drugs; to date, only 12 drugs showed no interaction. Taking these results into consideration, patients should be educated about grapefruit juice intake with medication.

  5. Heat loss coefficients and effective tau-alpha products for flat-plate collectors with diathermanous covers

    Science.gov (United States)

    Hollands, K. G. T.; Wright, J. L.

    1983-01-01

    This paper presents an efficient algorithm for solving the set of nonlinear equations governing the total heat transfer across an arbitrary number of parallel flat plate solar collector covers, each of which can be partly transparent to longwave thermal radiation. The governing equations are sufficiently general to permit each cover to have asymmetric radiative properties and to account for absorption of solar energy on the individual covers. This theory is shown to be in good agreement with the approximate equations of Whillier (provided certain interpretations are placed on his quantities) and with experiments using a plastic inner cover and bounding plates of various emissivities. Using this theory, it is demonstrated that if the absorber plate has a selective surface, an inner cover transparent to long wave radiation is to be preferred over one which is opaque.

  6. Loss of proteostatic control as a substrate for Atrial Fibrillation; a novel target for upstream therapy by Heat Shock Proteins

    Directory of Open Access Journals (Sweden)

    Roelien Amanda Marjolein Meijering

    2012-02-01

    Full Text Available Atrial Fibrillation (AF is the most common, sustained clinical tachyarrhythmia associated with significant morbidity and mortality. AF is a persistent condition with progressive structural remodeling of the atrial cardiomyocytes due to the AF itself, resulting in cellular changes commonly observed in ageing and in other heart diseases. While rhythm control by electrocardioversion or drug treatment is the treatment of choice in symptomatic AF patients, its effectiveness is still limited. Current research is directed at preventing new-onset AF by limiting the development of substrates underlying AF promotion and resembles mechanism-based therapy. Upstream therapy refers to the use of non-ion channel anti-arrhythmic drugs that modify the atrial substrate- or target-specific mechanisms of AF, with the ultimate aim to prevent the occurrence (primary prevention or recurrence of the arrhythmia following (spontaneous conversion (secondary prevention.Heat shock proteins (HSPs are molecular chaperones and comprise a large family of proteins involved in the protection against various forms of cellular stress. Their classical function is the conservation of proteostasis via prevention of toxic protein aggregation by binding to (partially unfolded proteins. Our recent data reveal that HSPs prevent electrical, contractile and structural remodeling of cardiomyocytes, thus attenuating the AF substrate in cellular, Drosophila melanogaster and animal experimental models. Furthermore, studies in humans suggest a protective role for HSPs against the progression from paroxysmal AF to persistent AF and in recurrence of AF. In this review, we discuss upregulation of the heat shock response system as a novel target for upstream therapy to prevent derailment of proteostasis and consequently promotion and recurrence of AF.

  7. Experimental research and heat loss analysis of supercritical helium dewar%超临界氦贮罐实验研究及漏热分析

    Institute of Scientific and Technical Information of China (English)

    满满; 张立强; 帅彤; 周浩洋; 李新宇; 龚领会; 徐向东; 徐冬

    2013-01-01

    A spherical supercritical helium Dewar was developed with high-vacuum multilayer thermal insulation.The heat loss of Dewar was estimated to be 1.44 W and the maximum stress and displacement meet requirements.During the liquid helium filling,the temperature fluctuation in Dewar occurred and the thermometer fairlead was covered with frost,which meant large heat loss.Thermo-acoustic oscillation,may be the reason but disappeared when connecting the thermometer fairlead and pressure inlet.The insulation performance at closed status was measured.The pressure of liquid helium reached 2 MPa for 7.5 h and the rise speed was 0.267 MPa/h.The heat loss was 12 W,which was far larger than the estimated value.The reason may be the circulating flow in the connecting pipe.The design and improvement principles were proposed at last.%采用高真空多层绝热结构,研制了一套超临界氦球形贮罐.对贮罐进行漏热估算和应力校核,漏热估算为1.44 W,应力符合设计要求.在液氦加注过程中,监测液氦温度波动特别大,且温度计引线管上有结霜现象出现,分析漏热原因是出现了剧烈热声振荡.将温度计引线管与增压管连通,连通后热声振荡消除.对该超临界氦贮罐进行液氦密封憋压绝热性能测试,液氦压力到达2 MPa的时间约7.5h,压力平均上升速率为0.267 MPa/h,换算成漏热量为12 W,仍远远大于漏热估算值,分析是由于在连通管路中形成了环流,造成较大漏热.提出了该类超临界氦贮罐的设计改进原则.

  8. Juicing the Juice: A Laboratory-Based Case Study for an Instrumental Analytical Chemistry Course

    Science.gov (United States)

    Schaber, Peter M.; Dinan, Frank J.; St. Phillips, Michael; Larson, Renee; Pines, Harvey A.; Larkin, Judith E.

    2011-01-01

    A young, inexperienced Food and Drug Administration (FDA) chemist is asked to distinguish between authentic fresh orange juice and suspected reconstituted orange juice falsely labeled as fresh. In an advanced instrumental analytical chemistry application of this case, inductively coupled plasma (ICP) spectroscopy is used to distinguish between the…

  9. Juicing the Juice: A Laboratory-Based Case Study for an Instrumental Analytical Chemistry Course

    Science.gov (United States)

    Schaber, Peter M.; Dinan, Frank J.; St. Phillips, Michael; Larson, Renee; Pines, Harvey A.; Larkin, Judith E.

    2011-01-01

    A young, inexperienced Food and Drug Administration (FDA) chemist is asked to distinguish between authentic fresh orange juice and suspected reconstituted orange juice falsely labeled as fresh. In an advanced instrumental analytical chemistry application of this case, inductively coupled plasma (ICP) spectroscopy is used to distinguish between the…

  10. Effect of thermal and non-thermal pasteurisation on the microbial inactivation and phenolic degradation in fruit juice: a mini-review.

    Science.gov (United States)

    Chen, Yougui; Yu, Li Juan; Rupasinghe, H P Vasantha

    2013-03-30

    Fruit juice has been traditionally preserved by thermal pasteurisation. However, the applied heat can cause detrimental effects on health-promoting components such as phenolic compounds. Several non-thermal technologies such as membrane filtration, pulsed electric field (PEF) and ultraviolet (UV) exposure are promising methods developed for liquid food preservation. In particular, the combination of UV and PEF has proven to be more effective for microbial inactivation and maintaining nutritional quality of fruit juice compared with individual applications.

  11. High concentrations of anthocyanins in genuine cherry-juice of old local Austrian Prunus avium varieties.

    Science.gov (United States)

    Schüller, Elisabeth; Halbwirth, Heidi; Mikulic-Petkovsek, Maja; Slatnar, Ana; Veberic, Robert; Forneck, Astrid; Stich, Karl; Spornberger, Andreas

    2015-04-15

    Antioxidant activity and polyphenols were quantified in vapour-extracted juice of nine Austrian, partially endemic varieties of sweet cherry (Prunus avium): cv. 'Spätbraune von Purbach', cv. 'Early Rivers', cv. 'Joiser Einsiedekirsche', cv. 'Große Schwarze Knorpelkirsche' and four unidentified local varieties. Additionally the effect of storage was evaluated for six of the varieties. A variety showing the highest antioxidant capacity (9.64 μmol Trolox equivalents per mL), total polyphenols (2747 mg/L) and total cyanidins (1085 mg/L) was suitable for mechanical harvest and its juice did not show any losses of antioxidant capacity and total anthocyanin concentration during storage. The juice of cv. 'Große Schwarze Knorpelkirsche' had also high concentrations of total anthocyanins (873 mg/L), but showed substantial losses through storage. The local Austrian sweet cherry varieties from the Pannonian climate zone are particularly suitable for the production of processed products like cherry juice with high content of anthocyanins and polyphenols.

  12. THE PRODUCTION OF CONCENTRATED SUGAR BEET JUICE AND PERSPECTIVES OF ITS USE

    Directory of Open Access Journals (Sweden)

    M. G. Magomedov

    2014-01-01

    Full Text Available Summary. Different methods of obtaining the product given were tested and rational modes for the proposed technology were chosen in the development of technology for production of sugar beet concentrated juice. The sugar beet concentrated juice is obtained as follows: sugar beets are washed in the continuous action washing machine, checked, rotten or spoiled beets are removed from the cycle, and insufficiently treated roots are directed to re-washing. Then with the help of thermal processing the sugar beet is peeled. The peeled roots are white. They are crushed to the 3-4 mm particles size, mixed with acidified to pH 3,5-4,0 water (hydromodule 1-1.2, then the resulting mass is heated to 80 0C temperature. The use of acidified water is necessary to prevent the darkening initiation. Then the received sugar beet mass is fed to pressing to obtain its juice. The pressed juice depending on the beet source contains 12 % of DS and 1.5-3 % reducing substances (RS of the total mass of dry substances. The juice concentration is under the suction of 0.008 MPa at the boiling temperature of up to 60 0C to the content of 70 % DS. Due to the delicate mode, the sugars breakdown is less intensive, the finished product is of good quality. At the simultaneous concentration with steam the volatile substances with a specific smell are removed, that improves the juice taste and smell. Under this mode, the sugar hydrolysis is intensive, there is a growth reducing substances up to 20 %, the color is increased to 40% density. The research results allow to recommend the product obtained as the sugar syrup substitute.

  13. Analysis of the Processes in Spent Fuel Pools in Case of Loss of Heat Removal due to Water Leakage

    Directory of Open Access Journals (Sweden)

    Algirdas Kaliatka

    2013-01-01

    Full Text Available The safe storage of spent fuel assemblies in the spent fuel pools is very important. These facilities are not covered by leaktight containment; thus, the consequences of overheating and melting of fuel in the spent fuel pools can be very severe. On the other hand, due to low decay heat of fuel assemblies, the processes in pools are slow in comparison with processes in reactor core during LOCA accident. Thus, the accident management measures play a very important role in case of some accidents in spent fuel pools. This paper presents the analysis of possible consequences of fuel overheating due to leakage of water from spent fuel pool. Also, the accident mitigation measure, the late injection of water was evaluated. The analysis was performed for the Ignalina NPP Unit 2 spent fuel pool, using system thermal hydraulic code for severe accident analysis ATHLET-CD. The phenomena, taking place during such accident, are discussed. Also, benchmarking of results of the same accident calculation using ASTEC and RELAP/SCDAPSIM codes is presented here.

  14. Assessment of effects on health due to consumption of bitter bottle gourd (Lagenaria siceraria) juice

    Science.gov (United States)

    Sharma, S.K.; Puri, Rajesh; Jain, Ajay; Sharma, M.P.; Sharma, Anita; Bohra, Shravan; Gupta, Y.K.; Saraya, Anoop; Dwivedi, S.; Gupta, K.C.; Prasad, Mahadeo; Pandey, Janardhan; Dohroo, Netar Prakash; Tandon, Neeraj; Sesikeran, B.; Dorle, A.K.; Tandon, Nikhil; Handa, S.S.; Toteja, G.S.; Rao, Spriha; Satyanarayana, K.; Katoch, V.M.

    2012-01-01

    Background & objectives: The bottle gourd (Lagenaria siceraria) is popularly known as lauki, ghia or dudhi in India. Its consumption is advocated by traditional healers for controlling diabetes mellitus, hypertension, liver diseases, weight loss and other associated benefits. However, in last few years there have been reports of suspected toxicity due to consumption of its juice. This led to the constitution of an Expert Committee by Department of Health Research at Indian Council of Medical Research (ICMR), Ministry of Health & Family Welfare, Government of India in October 2010. The committee looked into the issues related to safety of consumption of bottle gourd juice, and this paper presents the findings. Methods: Information on cases of suspected toxicity due to consumption of bottle gourd juice was collected by internet search, advertising on website of ICMR and by writing to State and district health authorities as well as to medical colleges, hospitals and private nursing homes across the country. Results: Three deaths were reported, one from Delhi and two from Uttar Pradesh after consumption of extremely bitter bottle gourd juice. Three persons who died after consumption of freshly prepared bottle gourd juice or juice mixed with bitter gourd (karela) juice were over 59 years of age and had diabetes since last 20 years. This juice was reported to be extremely bitter by all three. Twenty six persons were admitted to various hospitals of the country on complaint of abdominal pain and vomiting following consumption of freshly prepared bottle gourd juice. Diarrhoea and vomiting of blood (haematemesis) was reported in 18 (69.2%) and 19 (73.1%) patients, respectively. Biochemical investigations revealed elevated levels of liver enzymes. More than 50 per cent patients had hypotension. Endoscopic findings showed profusely bleeding stomach with excessive ulceration seen in distal oesophagus, stomach and duodenum in most of the cases. All these patients recovered

  15. ORANGE JUICE AND BLOOD PRESSURE

    Directory of Open Access Journals (Sweden)

    M. F. VALIM

    2009-01-01

    Full Text Available

    Blood pressure is the force of blood against artery walls. It is measured in millimeters of mercury (mm Hg and recorded as two numbers: systolic pressure (as the heart contracts over diastolic pressure (as the heart relaxes between beats. High blood pressure (hypertension is defined as chronically elevated high blood pressure, with systolic blood pressure (SBP of 140 mm Hg or greater, and diastolic blood pressure (DBP of 90 mm Hg or greater. High blood pressure (HBP, smoking, abnormal blood lipid levels, obesity and diabetes are risk factors for coronary heart disease, the leading cause of death in the US. Lifestyle modifications such as engaging in regular physical activity, quitting smoking and eating a healthy diet (limiting intake of saturated fat and sodium and increasing consumption of fiber, fruits and vegetables are advocated for the prevention, treatment, and control of HBP. As multiple factors influence blood pressure, the effects of each factor are typically modest, particularly in normotensive subjects, yet the combined effects can be substantial. Nutrition plays an important role in influencing blood pressure. Orange juice should be included as part of any low sodium diet and/or any blood pressure reducing eating plan, as it is sodium free, fat-free and can help meet recommended levels of potassium intake that may contribute to lower BP.

  16. Beetroot juice and exercise performance

    Directory of Open Access Journals (Sweden)

    Ormsbee MJ

    2013-11-01

    Full Text Available Michael J Ormsbee,1 Jon Lox,1 Paul J Arciero2 1Department of Nutrition, Food, and Exercise Sciences, Human Performance Lab, Florida State University, Tallahassee, FL, USA; 2Department of Health and Exercise Sciences, Human Nutrition and Metabolism Lab, Skidmore College, Saratoga Springs, NY, USA Abstract: Increased sales and consumption of organic and natural foods reflect consumers heightened interest in promoting health and improving athletic performance. Of these products, beetroot and its constituents have become increasingly popular in the arena of exercise performance, mainly due to the high concentrations of nitrate. Studies have indicated beetroot juice (BRJ may improve exercise time to exhaustion, running performance, and increase muscular efficiency during moderate intensity exercise. The purpose of this review is to examine the efficacy of BRJ to serve as an ergogenic aid in athletic performance. It appears that BRJ may provide modest performance enhancement; however, more research is needed to clearly identify mechanisms of action and proper dosing patterns to maximize the performance benefits of BRJ. Keywords: beetroot, nitrate, betaine, sports nutrition

  17. The specific heat loss combined with the thermoelastic effect for an experimental analysis of the mean stress influence on axial fatigue of stainless steel plain specimens

    Directory of Open Access Journals (Sweden)

    G. Meneghetti

    2014-10-01

    Full Text Available The energy dissipated to the surroundings as heat in a unit volume of material per cycle, Q, was recently proposed by the authors as fatigue damage index and it was successfully applied to correlate fatigue data obtained by carrying out fully reversed stress- and strain-controlled fatigue tests on AISI 304L stainless steel plain and notched specimens. The use of the Q parameter to analyse the experimental results led to the definition of a scatter band having constant slope from the low- to the high-cycle fatigue regime. In this paper the energy approach is extended to analyse the influence of mean stress on the axial fatigue behaviour of unnotched cold drawn AISI 304L stainless steel bars. In view of this, stress controlled fatigue tests on plain specimens at different load ratios R (R=-1; R=0.1; R=0.5 were carried out. A new energy parameter is defined to account for the mean stress effect, which combines the specific heat loss Q and the relative temperature variation due to the thermoelastic effect corresponding to the achievement of the maximum stress level of the stress cycle. The new two-parameter approach was able to rationalise the mean stress effect observed experimentally. It is worth noting that the results found in the present contribution are meant to be specific for the material and testing condition investigated here.

  18. No Fruit Juice Before Age 1, Pediatricians Say

    Science.gov (United States)

    ... medlineplus.gov/news/fullstory_165826.html No Fruit Juice Before Age 1, Pediatricians Say Plus, they support ... toddlers into tantrums. One recommendation is that fruit juice be limited for toddlers and older children, and ...

  19. Fruit Juice for Kids: A Serving a Day OK

    Science.gov (United States)

    ... page: https://medlineplus.gov/news/fullstory_164260.html Fruit Juice for Kids: A Serving a Day OK Review ... 2017 (HealthDay News) -- Pediatricians have long suggested that fruit juice may prompt weight gain in children, but a ...

  20. apple juice's clarification process by using cassava and rice starch

    African Journals Online (AJOL)

    SARAH

    2015-11-30

    Nov 30, 2015 ... vegetable juices includes steps like extraction, clarification, and stabilization .... given by INRAB. Methods. Juice extraction: The collected cashew fruits were ...... Clarification, Preservation and Shelf Life. Evaluation of Cashew ...

  1. 21 CFR 146.150 - Canned concentrated orange juice.

    Science.gov (United States)

    2010-04-01

    ... of orange juice soluble solids in degrees Brix; for example, a 62° Brix concentrate in 1-gallon cans may be named on the label “canned concentrated orange juice, 62° Brix”. If the food does not...

  2. Inhibition of foodborne pathogens by pomegranate juice.

    Science.gov (United States)

    Haghayeghi, Koorosh; Shetty, Kalidas; Labbé, Ronald

    2013-05-01

    Pomegranates have health-promoting benefits because of their polyphenol constituents. Previous studies have demonstrated the antimicrobial activity of aqueous and organic extracts of pomegranate components and by-products. We sought to determine the antimicrobial activity against 40 foodborne pathogens representing eight bacterial species using juice itself. In addition, we sought to determine the synergistic antimicrobial activity between pomegranate juice and other plant products displaying antimicrobial activity. The antimicrobial activity of pomegranate juice was dependent on the test organism, which varied to highly susceptible (four Gram-positive species) to unaffected (Salmonella and Escherichia coli O157:H7). Two Gram-negative species, which were inhibited were Helicobacter pylori and Vibrio parahemolyticus. No synergistic antimicrobial activity was seen between pomegranate and either barberry, oregano, or cranberry. The antimicrobial activity of pomegranate juice is dependent on the test organism and extraction method. The sensitivity of H. pylori suggests that pomegranate juice may be an alternative or supplemental treatment for gastric ulcers caused by this organism.

  3. Microbiological Quality of Fresh Nopal Juice

    Directory of Open Access Journals (Sweden)

    Ana María Hernández-Anguiano

    2016-12-01

    Full Text Available The consumption of fresh nopal cactus juice is widely popular among health-conscious consumers in Mexico. The juice is prepared from fresh cladodes that have only been rinsed with tap water and are not subjected to a pasteurization or terminal bacterial reduction process. The aim of this study was to evaluate the microbial quality of commercially available fresh juices (n = 162 made with nopal in Texcoco, State of Mexico, during the summer and spring season. Standard microbiological methods, the PCR technique and the serological method were used for isolation and identification of bacteria. All samples contained total coliforms and 91% were positive for Escherichia coli. Although total coliforms and E. coli were detected throughout the study, their populations were significantly lower (p < 0.05 in winter and spring, respectively. Citrobacter youngae was found in 20% of the samples, an unidentified species of Citrobacter in 10%, C. freundii and Proteus mirabilis in 3%, and Salmonella Javiana in 1%. The presence of these microorganisms, especially Salmonella, in the nopal juices is unacceptable due to its health significance. The information generated in this study is relevant for human health risk assessment associated with the consumption of unpasteurized nopal juices and potential interventions to minimize pathogen contamination.

  4. Microbiological Quality of Fresh Nopal Juice

    Science.gov (United States)

    Hernández-Anguiano, Ana María; Landa-Salgado, Patricia; Eslava-Campos, Carlos Alberto; Vargas-Hernández, Mateo; Patel, Jitendra

    2016-01-01

    The consumption of fresh nopal cactus juice is widely popular among health-conscious consumers in Mexico. The juice is prepared from fresh cladodes that have only been rinsed with tap water and are not subjected to a pasteurization or terminal bacterial reduction process. The aim of this study was to evaluate the microbial quality of commercially available fresh juices (n = 162) made with nopal in Texcoco, State of Mexico, during the summer and spring season. Standard microbiological methods, the PCR technique and the serological method were used for isolation and identification of bacteria. All samples contained total coliforms and 91% were positive for Escherichia coli. Although total coliforms and E. coli were detected throughout the study, their populations were significantly lower (p < 0.05) in winter and spring, respectively. Citrobacter youngae was found in 20% of the samples, an unidentified species of Citrobacter in 10%, C. freundii and Proteus mirabilis in 3%, and Salmonella Javiana in 1%. The presence of these microorganisms, especially Salmonella, in the nopal juices is unacceptable due to its health significance. The information generated in this study is relevant for human health risk assessment associated with the consumption of unpasteurized nopal juices and potential interventions to minimize pathogen contamination. PMID:27973398

  5. Utilization of dried roselle calyces extract in fruit juice processing

    OpenAIRE

    Kilima, Beatrice Mgaya

    2014-01-01

    There has been an increased consumption of fruit juice as consumers have become aware of the nutritional and health benefits of fruit juices. This increased consumption goes together with the growth of varieties of fruit juices and beverages offered for sale. Among these products is roselle (Hibiscus sabdariffa L.) juice, or drink, which is a good source of anthocyanins, vitamins (thiamine, riboflavin, niacin, ascorbic acid) and minerals (Ca, P, Fe). In addition, roselle is also used as flavo...

  6. Liquid chromatographic determination of naringin and neohesperidin as a detector of grapefruit juice in orange juice.

    Science.gov (United States)

    Rouseff, R L

    1988-01-01

    Naringin/neohesperidin ratios can be used to differentiate orange juice which may contain added grapefruit juice from orange juice which may include juices from other naringin-containing cultivars. The naringin/neohesperidin ratios in juice vary from 14 to 83 in grapefruit (C. grandis) and from 1.3 to 2.5 in sour orange (C. aurantium) cultivars; the ratio is always less than 1 for the K-Early tangelo. Concentrations of both naringin and neohesperidin can be determined in orange juice by using a single liquid chromatographic isocratic reverse-phase system with a C-18 column. The detection limit for both compounds is 1 ppm with a linear working range to 500 ppm. Concentration relative standard deviations range from 0.47 to 1.06% for naringin and from 0.4 to 1.27% for neohesperidin. Naringin and neohesperidin recoveries ranged from 93 to 102% at concentrations of 5 and 50 ppm. Naringin values from blind duplicate samples of orange/grapefruit juice blends could be duplicated to +/- 3%.

  7. Impact of a combined processing technology involving ultrasound and pulsed light on structural and physiological changes of Saccharomyces cerevisiae KE 162 in apple juice.

    Science.gov (United States)

    Ferrario, Mariana; Guerrero, Sandra

    2017-08-01

    This study analyzed the effect of single ultrasound (US) (600 W, 20 kHz and 95.2 μm wave amplitude, 10 or 30 min at 20 or 44 ± 1 °C), or combined with pulsed light technology (PL) with controlled heat build-up (Xenon lamp, 3 pulses/s, 71.6 J/cm(2), temperature ranges: 2-20 ± 1 °C and 44-56 ± 1 °C) on the inactivation of Saccharomyces cerevisiae KE 162 cells in commercial (pH: 3.5 ± 0.1; 12.5 ± 0.1 °Brix) and freshly pressed (pH: 3.4 ± 0.1; 12.6 ± 0.1 °Brix) apple juices. Structural damages were analyzed by transmission electronic microscopy (TEM) and induced damage by flow cytometry (FC). Cells were labeled with fluorescein diacetate (FDA) and propidium iodide (PI) for monitoring membrane integrity and esterase activity. US+PL treatment at the highest heat build-up led up to 6.4 and 5.8 log-cycles of yeast reduction in commercial and freshly apple juices, respectively. TEM images of treated cells revealed severe damage, encompassing loss and coagulated inner content and cell debris. In addition, FC revealed a shift of yeasts cells with esterase activity and intact membrane to cells with permeabilized membrane. This effect was more notorious after single 30-min US and all combined US+PL treatments, as 91.6-99.0% of treated cells showed compromised membrane. Additionally, heat build-up enhanced this shift when applying 10 min US (20 °C) in both juices. Copyright © 2017 Elsevier Ltd. All rights reserved.

  8. Oceanic Mixing Processes in Disko Bay-Ilulissat Icefjord System: Can We Quantify the Heat Loss from the Atlantic Water Layer?

    Science.gov (United States)

    Djoumna, G.; Holland, D. M.

    2014-12-01

    Ilulissat Icefjord (IIF) has been the site of few hydrographic observations. Recent hydrographic data from Disko Bay (DB) showed a significant warming from the below of the cold Polar Water entering DB from the mid-to-late 19901990s onward, and the sill at the fjord mouth prevented the modified West Greenland Irminger Waters (WGIW) to fill the IIF basin. Here we identify and attempt to quantify the fluxes associated with the small-scale processes that contribute to the upward diapycnal fluxes of heat, salt and from the modified WGIW to the surface-mixed layer using five years of summer data (2009 - 2013). The interaction between the WGIW and Egedesminde Dyb trough cutting across the continental shelf from the shelf break into DB creates the cold/warm layering of water masses which contribute to the formation of double diffusive thermohaline staircases. We found evidence of thermohaline staircase consists of series of sharp interfaces across which both TT and SS increase with depth separated by thick well-defined convective layers. We hypothesize that the warming of the PW layer in DB may have been caused by the upward heat fluxes from the AW driven double diffusive convection. Vertical heat fluxes estimated from laboratory-based flux laws for the diffusive regime of double diffusive convection were up to 0.20.2Wm-2^{-2}. The other major player responsible for the Atlantic water heat loss is shear instabilities in the internal wave and tides generated by barotropic tidal flow over the Egedesminde Dyb trough, the continental shelf and across the sill at the entrance of IIF. Using moored pressure data, we found that the fjord could be described as a wave-fjord during neap tide and turns into a tidal jet-fjord during spring tide, therefore a weak nonlinear response due to supercritical conditions with flow separation over the sill and a linear baroclinic tidal response due to the deeper right side of the sill could be expected. We found enhanced eddy diffusivity K

  9. Inactivation of spoiling microorganisms in apple juice by a combination of essential oils' constituents and physical treatments.

    Science.gov (United States)

    Chueca, Beatriz; Ramírez, Nayeli; Arvizu-Medrano, Sofía M; García-Gonzalo, Diego; Pagán, Rafael

    2016-07-01

    A combination of different hurdles, such as mild heat (54 ℃ for 10 min) or pulsed electric field (25 pulses; 25 kV/cm; 3.35 kJ/cm per pulse) treatments and essential oils constituents (carvacrol, citral, and (+)-limonene), to reduce spoiling bacteria and yeasts in apple juice was evaluated. For this purpose, the heat and pulsed electric field resistances of five strains of Leuconostoc spp. and five Saccharomyces spp. strains were assayed, achieving different inactivation levels for each treatment and strain. For instance, Leuconostoc fallax 74, the most heat-resistant strain, was the second-most sensitive strain to pulsed electric field. The most resistant strains were exposed to combined processes of heat or pulsed electric field and 0.2 µl/ml essential oils constituents. The combination of heat and essential oils constituents proved to be synergistic against both microorganisms in apple juice. The most effective was the combination of mild heat and carvacrol, which caused the inactivation of 99% of L. fallax 74 and 99.99% of Saccharomyces cerevisiae CECT 1172 cells. Therefore, this study shows the great potential of carvacrol, citral, and (+)-limonene in combined treatments with mild heat to achieve a higher degree of inactivation of spoiling microorganisms in apple juice, and thus, to extend its shelf life.

  10. 78 FR 47006 - Lemon Juice From Argentina and Mexico

    Science.gov (United States)

    2013-08-02

    ... COMMISSION Lemon Juice From Argentina and Mexico Determination On the basis of the record \\1\\ developed in... investigation on lemon juice from Mexico would not be likely to lead to continuation or recurrence of material... USITC Publication 4418 (July 2013), entitled Lemon Juice from Argentina and Mexico: Investigation...

  11. 78 FR 46610 - Lemon Juice From Argentina and Mexico

    Science.gov (United States)

    2013-08-01

    ... COMMISSION Lemon Juice From Argentina and Mexico Determination On the basis of the record \\1\\ developed in... investigation on lemon juice from Mexico would not be likely to lead to continuation or recurrence of material... USITC Publication 4418 (July 2013), entitled Lemon Juice from Argentina and Mexico: Investigation...

  12. Determination of copper in clarified apple juices.

    Science.gov (United States)

    Zeiner, Michaela; Juranović Cindrić, Iva; Kröppl, Michaela; Stingeder, Gerhard

    2010-03-24

    Inorganic copper compounds are not considered as synthetic fertilizers for apple trees as they are traditional fertilizers. Thus, they are used in organic farming for soil or foliar applications. The European Union is for health reasons interested in reducing copper in apple orchards. Because the fertilizer application rate affects the nutrition of apples, the applied copper might also be reflected in the copper concentration of apple juices. Thus, the determination of copper is of concern for investigating the application of copper-containing fertilizers. Samples of clarified apple juice commercially available in the European market were analyzed for their copper content. Prior to quantification by inductively coupled plasma-optical emission spectrometry, the juices were processed by a microwave-assisted digestion system using HNO(3). All samples were also measured directly after dilution with HNO(3). The copper concentrations measured using both methods were all below the limit of detection (17 microg/L).

  13. Vitamin C and the role of citrus juices as functional food.

    Science.gov (United States)

    Martí, Nuria; Mena, Pedro; Cánovas, Jose Antonio; Micol, Vicente; Saura, Domingo

    2009-05-01

    The literature on the content and stability of vitamin C (ascorbic acid, AA) in citrus juices in relation to industrial practices is reviewed. The role of vitamin C from citrus juices in human diet is also reviewed. Citrus fruits and juices are rich in several types of bioactive compounds. Their antioxidant activity and related benefits derive not only from vitamin C but also from other phytochemicals, mainly flavonoids. During juice processing, temperature and oxygen are the main factors responsible for vitamin C losses. Non-thermal processed juices retain higher levels of vitamin C, but economic factors apparently delay the use of such methods in the citrus industry. Regarding packing material, vitamin C in fruit juice is quite stable when stored in metal or glass containers, whereas juice stored in plastic bottles has a much shorter shelf-life. The limiting step for vitamin C absorption in humans is transcellular active transport across the intestinal wall where AA may be oxidized to dehydroascorbic acid (DHAA), which is easily transported across the cell membrane and immediately reduced back to AA by two major pathways. AA bioavailability in the presence of flavonoids has yielded controversial results. Whereas flavonoids seem to inhibit intestinal absorption of AA, some studies have shown that AA in citrus extract was more available than synthetic ascorbic acid alone. DHAA is reported to possess equivalent biological activity to AA, so recent studies often consider the vitamin C activity in the diet as the sum of AA plus DHAA. However, this claimed equivalence should be carefully reexamined. Humans are one of the few species lacking the enzyme (L-gulonolactone oxidase, GLO) to convert glucose to vitamin C. It has been suggested that this is due to a mutation that provided a survival advantage to early primates, since GLO produces toxic H2O2. Furthermore, the high concentration of AA (and DHAA) in neural tissues could have been the key factor that caused

  14. THE EFFECT OF THE MANUFACTURING PROCESS ON THE CITRUS JUICE ON THE CONCENTRATIONS OF FLAVANONES

    Directory of Open Access Journals (Sweden)

    LíLIAN MARIA MOURA

    2009-06-01

    Full Text Available

    Flavonoids are polyphenolic compounds in fruits, vegetables, grains, etc with antioxidant capacity and anti-inflamatory, anticoagulant, antiallergic proprieties that contributes to human health. The effect of the pasteurization and concentration processes on the citric juices can influence the composition of the flavanones. The flavanones composition in the orange juice (a mixture of Pera and Valencia and of the tangor Murcott was determined by HPLC. The flavanones (narirutin and hesperidin were extracted with methanol, heated in 55°C for 15 minutes and separated from the insoluble solids by centrifugation. The separation was done in C18 column (5μm, 250x4.6mm using the isocratic system of acetonitrile mixture: water, acetic acid (21:75:4v/v/v in a flow of 0.6L/min, detention of 280nm and quantification by external pattern. The effect of the pasteurization and concentration on the citric juice did not affect significantly the amount of flavones in the samples of murcott and orange juice (mixture Pera and Valencia.

  15. Gastroprotective and Anti-ulcer activity of Aloe vera juice, Papaya fruit juice and Aloe vera and Papaya fruit combined juice in Ethanol induced Ulcerated Rats

    Directory of Open Access Journals (Sweden)

    S. Gopinathan

    2013-12-01

    Full Text Available Peptic ulcer is the most prevalent gastrointestinal disease. Even though a wide range of drugs are available for the treatment of peptic ulcer, but many of these do not fulfill all the requirements and have side effects. These factors have attracted researchers to investigate the natural products which have more efficacy, less side effects and less expensive for the treatment of peptic ulcer disease. In the present study the anti ulcer activity of (1 Aloe vera juice, (2 papaya fruit juice (3 Aloe vera and papaya fruit combined juice were investigated in the ethanol induced ulcerated rats. The administration of plant juices decreased the offensive factors like ulcer index and acid secretion and also reduced the amount of protein and carbohydrates in the stomach fluid. Further, plant juices increased the defensive factors like activity of oxidative enzymes such as superoxide dismutase and reduced glutathione. Activities of alkaline phosphatase and lipid peroxide were higher in the diseased condition and same were reduced after the treatment with plant juices. Content of haemoglobin and RBC and WBC counts were brought back to normalcy after the treatment with plant juices. The efficacy of plant juices was comparable with the reference drug- Ranitidine. The results of the present study reveal that the plant juices are having efficiency in the gastroprotective activity. It is recommended that the above said plant juices can be further studied for their anti ulcer efficacy in human subjects.

  16. Ochratoxin A in grape juice and wine.

    Science.gov (United States)

    Woese, K

    2000-03-01

    37 different grape juices and 21 red wines were analyzed for their contents of ochratoxin A at the State's Veterinary and Food Research Institute of Saxony-Anhalt in Halle in 1999 and the 1(st) quarter of 2000. Ochratoxin A was found in 78 % of the grape juices and 100 % of the wines. 27 % or 33 % respectively exceeded the EC Commission's lately intended proposal for an ochratoxin A maximum permissible level which is 0.5 ppb. A higher contamination rate for wines originating from southern growing regions of the EC was noticeable.

  17. Production of ethanol at high temperatures in the fermentation of Jerusalem artichoke juice and a simple medium by Kluyveromyces marxianus

    Energy Technology Data Exchange (ETDEWEB)

    Rosa, M.F.; Correia, I.S.; Novais, J.M.

    1987-01-01

    Temperatures as high as 36 degrees C and 40 degrees C did not negatively affect the ethanol productivity of Jerusalem artichoke (J.a.) juice batch fermentation and the final concentrations of ethanol were close to those produced at lower temperatures. At higher process temperatures (36-40 degrees C), ethanol toxicity in Kluyveromyces marxianus was less important during the fermentation of J.a. juice as compared with a simple medium. In simple medium, the heat-sticking of fermentation was observed and the percentage of unfermented sugars steeply increased from 28 degrees C up to 40 degrees C. (Refs. 13).

  18. KINETICS OF THE PROCESS OF CONCENTRATION BY FREEZING THE CHERRY JUICE

    Directory of Open Access Journals (Sweden)

    S. T. Antipov

    2014-01-01

    Full Text Available Summary. The urgency of theme is substantiated and the basic directions of studies are determined. Is substantiated the mechanism of the process of the concentration of liquid media by freezing moisture, that is determined in essence by the conditions for the migration of the molecules of water to the frontal surface of crystallization and their incorporation into the crystal structure of ice. It is shown that the regime of freezing moisture is characterized by the temperature of the heat exchange surface, which receives heat of crystallization of moisture, by the speeds of displacement and with the surface area of the contact of the being transferred heat media, by form and by the concentration of the dissolved substances of product. The process of heat exchange between the surface of crystallization and the workable technological medium is described. The schematic of the work of the experimental freezing out installation and the procedure of experiences is represented. Are investigated a change in the average value of a quantity of frozen out ice from the unit of heat exchange surface, which freezes out installations in the time, reflected in the form of the curves of increase and rate of growth in the icy phase on the surface of the heat exchange elements of area of 0.08 m2 , in 3600 seconds depending on the temperature of the heat exchange surface and initial content of dry matter in the cherry juice. An increase in the initial content of dry matter in the cherry juice at constant temperature of boiling refrigerant in the vaporizer of the freezing out installation nonlinearly reduces the specific quantity of ice, which was being formed on the heat exchange surface. A change in the boiling point of refrigerant also causes a nonlinear increase in the specific quantity of ice, frozen out on the heat exchange surface. The obtained curves of the rate of growth in the icy phase make it possible to isolate the sections of the crystallization of the

  19. Validation of different methods of preparation of Adhatoda vasica leaf juice by quantification of total alkaloids and vasicine

    Directory of Open Access Journals (Sweden)

    Soni S

    2008-01-01

    Full Text Available Leaf of Adhatoda vasica ( Vasaka is an important drug of Ayurveda, prescribed as an expectorant. Quinazoline alkaloids present in the leaves are established as active principles. In Ayurveda, its leaf juice ( Vasa swarasa is incorporated in many formulations. Classical method for extracting the juice ( swarasa from the leaf is an elaborate process, which involves subjecting a bolus of crushed fresh leaf to heat followed by squeezing out the juice. Commercially, to prepare the juice of Vasaka , manufacturers have been adopting different methods other than the traditional method. In an effort to evaluate these modified processes phytochemically to identify the process which gives juice of the quality that is obtained by traditional method, in terms of its alkaloid content, we prepared the leaf juice by traditional Ayurvedic method, its modification by steaming of leaf to simulate the traditional method and other methods adopted by some manufacturers. These juice samples were evaluated for the total alkaloid content by spectrophotometric method and vasicine content by thin layer chromatography densitometric method using high performance thin layer chromatography. The high performance thin layer chromatography method was validated for precision, repeatability and accuracy. The total alkaloid content varied from 0.3 mg/ml to 5.93 mg/ml and that of vasicine content varied from 0.2 mg/ml to 5.64 mg/ml in the juice samples prepared by different methods. The present study revealed that steaming of fresh leaves under 15 lb pressure yielded same quantity of juice as the traditional bolus method (25 ml/100 g leaf and its total alkaloid content and vasicine content (4.05±0.12 and 3.46±0.06 mg/ml, respectively were very high when compared to the other methods, though the traditional method was found to give the best quality juice with highest amount of total alkaloids (5.93±0.55 mg/ml and vasicine (5.64±0.10 mg/ml content .

  20. Clarification of purple carrot juice: analysis of the fouling mechanisms and evaluation of the juice quality.

    Science.gov (United States)

    Ennouri, Monia; Ben Hassan, Ines; Ben Hassen, Hanen; Lafforgue, Christine; Schmitz, Philippe; Ayadi, Abdelmoneim

    2015-05-01

    Purple carrot juice was clarified by microfiltration. Two modes of filtration, batch concentration and total recycle were tested and the effect of microfiltration process on permeate flux and membrane fouling was studied. Intrinsic membrane resistance was negligible compared with the fouling resistances, which was less than 5 % of total resistance. Determination of membrane hydraulic permeability showed that water cleaning could permit a recovery of about 7 % of initial hydraulic flux. The analysis of color parameters of feed, permeate and concentrate juice during filtration shows that the a* and b* values decrease for the permeate corresponding respectively to changes from green to red and from blue to yellow. The total sugar and reducing sugars increase in permeate and decrease in concentrate. This work showed that it was possible to clarify the purple carrot juice by microfiltration with a real amelioration of the juice appearance.

  1. In vitro demineralization of enamel by orange juice, apple juice, Pepsi Cola and Diet Pepsi Cola.

    Science.gov (United States)

    Grobler, S R; Senekal, P J; Laubscher, J A

    1990-12-01

    Enamel demineralization was studied over periods related to normal use of an orange juice, an apple juice, Pepsi Cola and Diet Pepsi Cola. Rectangular blocks of intact human enamel (3 mm x 3 mm) were cut from teeth, coated with nail varnish except for the enamel surface and exposed to the drinks for 2, 4, 5, 6 or 40 minutes. The amount of calcium released from the enamel into solution was determined with the use of an atomic absorption spectrophotometer. The results showed the following degree of enamel demineralization: Pepsi Cola = orange juice greater than apple juice greater than Diet Pepsi Cola. The results suggest that diet colas are less demineralizing than other acid drinks, and complementary plaque studies indicate that they are also less cariogenic. The study emphasized the importance of acid-type, buffer capacity, pH and the presence of other components on the degree of enamel demineralization.

  2. Combined effect of dimethyl dicarbonate (DMDC) and nisin on indigenous microorganisms of litchi juice and its microbial shelf life.

    Science.gov (United States)

    Yu, Yuanshan; Wu, Jijun; Xiao, Gengsheng; Xu, Yujuan; Tang, Daobang; Chen, Yulong; Zhang, Yousheng

    2013-08-01

    The individual and combined influences of dimethyl dicarbonate (DMDC) and nisin (200 IU/mL) at mild heat on the inactivation of indigenous microorganisms in litchi juice, including bacteria, molds and yeasts (M&Y), were investigated. The fresh litchi juice with or without nisin were exposed to 250 mg/L DMDC at 30, 40, or 45 °C for 0.5, 1, 2, 3, 4, or 6 h. A complete inactivation of M&Y in the litchi juice with or without nisin was achieved as exposed to 250 mg/L DMDC at 30, 40, or 45 °C for 0.5 h. The bacteria, especially Bacillus sp. and Leuconstoc mesenteroides showed higher resistance than M&Y in the litchi juice. Bacillus sp. and Leuconstoc mesenteroides in the litchi juice was not completely inactivated by 250 mg/L DMDC at 30, 40, or 45 °C. However, nisin addition can enhanced the inactivation of these bacteria by DMDC, and nisin and DMDC also showed a synergistic effect on the inactivation of bacteria. M&Y and bacteria were not detected in the litchi juice added with 200 IU/mL nisin as exposed to 250 mg/L DMDC at 45 °C for 3 h. In addition, microbial shelf life of the litchi juice during storage at 4 °C also was evaluated as treated by 250 mg/L DMDC or combination with nisin at 45 °C for 3 h.

  3. Dielectric Spectroscopy of Grape Juice at Microwave Frequencies

    Science.gov (United States)

    Vijay, Ravika; Jain, Ritu; Sharma, Krishna S.

    2015-04-01

    The complex permittivity of fresh juice of two cultivars of grapes, Sultania (green grapes) and Black Monukka (black grapes) was measured in terms of the dielectric constant and dielectric loss factor over the frequency range from 1 to 50 GHz and at temperatures ranging from 30 to 60°C, by using the PNA network analyzer model E8364C and open ended coaxial probe 85070E. The Cole-Cole plots and dielectric constant vs. (angular frequency) dielectric loss factor and dielectric constant vs. dielectric loss factor/(angular frequency) regression lines at different temperatures were used in Debye approximation to predict relaxation frequency of molecules for the two cultivars of grapes in the low frequency and high frequency limits, respectively. It was observed that the acidic character of green grapes is responsible for the large amplitude vibrational peaks in dielectric loss factor - frequency curves, in the high frequency region at higher temperatures. On the other hand, excess of sugar in black grapes suppresses the activity of water molecules, thereby suppressing the vibrational peaks at higher frequencies. Different relaxation frequencies found for the two cultivars of grapes suggest that they have different molecular structure.

  4. Antioxidant activity of polyphenol-enriched apple juice

    Directory of Open Access Journals (Sweden)

    Šumić Zdravko M.

    2009-01-01

    Full Text Available This paper shows that it is possible to improve antioxidant activity of apple juice by extraction of polyphenolic compounds from apple pomace, as waste, and their addition to the apple juice. Raw apple juice was prepared by pressing of apple mash. After thermal treatment of raw apple juice, depectinisation, additional clarification and filtration, the clarified juice was obtained. In raw and clarified apple juice soluble solids, acidity, reducing sugar, total sugars and brown component content were determined, as well as total dry matter, ash, acidity, reducing sugar, total sugars, total pectins, cellulose and starch content in apple mash and pomace. The total cotent of phenolics in clarified apple juice and apple pomace extract, determined spectrophotometrically using the Folin- Ciocalteu reagent, was 0.496 mg/ml and 6.505 mg/g, respectively. The antioxidant activity of clarified and polyphenol-enriched clarified juice (with addition of apple pomace extract in the concentrations 0.05 g, 0.1 g, 0.5 g and 1 g of phenolic compounds per liter of clarified apple juice was examined on stable 1,1-diphenyl-2-picrylhydrazyl (DPPH free radicals. Based on the obtained results it can be concluded that polyphenol-enriched clarified juice was more effective on DPPH radicals than the clarified apple juice.

  5. Quality assessment of fruit juices by NIR spectroscopy

    Directory of Open Access Journals (Sweden)

    Petr Šnurkovič

    2013-01-01

    Full Text Available In the article there is described the detection of substances used for adulteration of fruit juices. They were investigated in juice products distributed within the network of retail markets. This detection was performed using the method of near-infrared spectroscopy (NIR. There were analysed samples of orange juices, apple juices, and grapefruit juices. At the beginning, there were assessed quality parameters (soluble dry matter, total acids, formol number, malic acid, citric acid, ascorbic acid, lactic acid, specific density, and ethanol content and their compatibility with the limit values specified by the Association of the Industries of Juices and Nectars. The research covered 45 kinds of fruit juices and there was found 10 cases when at least one parameter was out of the approved limits. After that there was used the discrimination analysis and it enabled to separate pure juices from those containing at least 1 % of admixtures. This method also helped to distinguish between the group of fresh squeezed juices and the juices made of fruit concentrates. Using the diagnostics “Principal Component Scores 3D Display”, there were arranged various numbers of similar groups of juice samples with similar compound profiles.

  6. Phlorizin and sorbitol in Vitis labrusca grape juices

    Directory of Open Access Journals (Sweden)

    Spinelli Fernanda Rodrigues

    2016-01-01

    Full Text Available In Brazil, grape juice is a not fermented beverage, made from Vitis labrusca varieties and their hybrids. The most common form of adulteration is by the addition of apple juice. The adulterated samples can be identified by specific analysis, since apple juice has some compounds that grape has not. A more simplified and assessible way to determine this kind of adulteration is the phlorizin analysis by high performance liquid chromatography (HPLC. Phlorizin is a phenolic compound that has been used to identify adulterations in juices. Besides phlorizin, it can be seen that adulteration by quantifying the levels of sorbitol, present in apples, but absent in healthy grapes. The content of this compounds in grape juices can vary due to the variety of grape and harvest.This study aimed to analyze phlorizin and sorbitol, in 141 experimental samples of Vitis labrusca grape juices, harvest 2016, of 9 varieties and 43 commercial samples (different vintages. The experimental juices from red grapes showed higher sorbitol content than the white grapes. For sorbitol analysis, the juices of Ives differed statistically of the juices of: Isabella, Concord, Niagara Branca and White Muscat. It was detected the presence of apple juice in 5 commercial grape juices.

  7. Discrimination between Bacillus and Alicyclobacillus isolates in apple juice by Fourier transform infrared spectroscopy and multivariate analysis.

    Science.gov (United States)

    Al-Holy, Murad A; Lin, Mengshi; Alhaj, Omar A; Abu-Goush, Mahmoud H

    2015-02-01

    Alicyclobacillus is a causative agent of spoilage in pasteurized and heat-treated apple juice products. Differentiating between this genus and the closely related Bacillus is crucially important. In this study, Fourier transform infrared spectroscopy (FT-IR) was used to identify and discriminate between 4 Alicyclobacillus strains and 4 Bacillus isolates inoculated individually into apple juice. Loading plots over the range of 1350 and 1700 cm(-1) reflected the most distinctive biochemical features of Bacillus and Alicyclobacillus. Multivariate statistical methods (for example, principal component analysis and soft independent modeling of class analogy) were used to analyze the spectral data. Distinctive separation of spectral samples was observed. This study demonstrates that FT-IR spectroscopy in combination with multivariate analysis could serve as a rapid and effective tool for fruit juice industry to differentiate between Bacillus and Alicyclobacillus and to distinguish between species belonging to these 2 genera.

  8. Comparison of phenolic compounds of orange juice processed by pulsed electric fields (PEF) and conventional thermal pasteurisation.

    Science.gov (United States)

    Agcam, E; Akyıldız, A; Akdemir Evrendilek, G

    2014-01-15

    Processing of orange juice by pulsed electric fields (PEF) and thermal pasteurisation was carried out to compare changes in total phenolic concentration, hydroxybenzoic acid, hydroxycinnamic acids, flavonols, flavones and flavonones before and after being stored at 4°C for 180days. Changes in the initial total phenolic concentration of the samples varied depending on the applied electric field intensity and thermal pasteurisation. Hesperidin and chlorogenic acids were detected as the most abounded flavonoid and phenolic acids in the orange juice, respectively. Except for syringic acid and neoeriocitrin, the concentration of the phenolic compounds indentified in the orange juice samples enhanced after the PEF or thermal pasteurisation. The samples treated with PEF had more stable flavonoids and phenolic acids than those treated with the thermal pasteurisation. The PEF-treated samples had higher sensory scores than the heat-treated samples.

  9. Fruit Juice in Infants, Children, and Adolescents: Current Recommendations.

    Science.gov (United States)

    Heyman, Melvin B; Abrams, Steven A

    2017-06-01

    Historically, fruit juice was recommended by pediatricians as a source of vitamin C and as an extra source of water for healthy infants and young children as their diets expanded to include solid foods with higher renal solute load. It was also sometimes recommended for children with constipation. Fruit juice is marketed as a healthy, natural source of vitamins and, in some instances, calcium. Because juice tastes good, children readily accept it. Although juice consumption has some benefits, it also has potential detrimental effects. High sugar content in juice contributes to increased calorie consumption and the risk of dental caries. In addition, the lack of protein and fiber in juice can predispose to inappropriate weight gain (too much or too little). Pediatricians need to be knowledgeable about juice to inform parents and patients on its appropriate uses. Copyright © 2017 by the American Academy of Pediatrics.

  10. Microbiological quality of fresh nopal juice

    Science.gov (United States)

    Microbial quality of commercially available fresh juices (n=162) made with nopal cactus in Texcoco, State of Mexico, was evaluated during the summer and spring season. All samples contained total coliforms and 91% were positive for Escherichia coli. Although total coliforms and E. coli were detected...

  11. The Multi - vitamin Nutrient Fresh Vegetable Juice

    Institute of Scientific and Technical Information of China (English)

    2001-01-01

    @@ In the Tenth Five- Year Plan period, an important strategy for food industry is to develop fruit vegetable freshening and processing industry. Now,the consumable demand for vegetables turns to fresh,convenient, nutritious, safe and dean ones, while semi-processed vegetables and mixed fresh vegetable juices will meet this market demand exactly.

  12. 21 CFR 146.132 - Grapefruit juice.

    Science.gov (United States)

    2010-04-01

    ..._locations.html. The food may contain one or any combination of the optional ingredients specified in... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Grapefruit juice. 146.132 Section 146.132 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR...

  13. EFFECT OF HEAT TREATMENT UPON DIMENSIONAL STABILITY AND MASS LOSS OF BLACK PINE AND SPRUCE WOOD ORIGINATING FROM MATURE TREES VS. THINNINGS

    Directory of Open Access Journals (Sweden)

    Mihaela CAMPEAN

    2012-12-01

    Full Text Available The paper presents the results of anexperimental study performed with black pine (Pinusnigra L. and spruce (Picea abies L. wood, originatingfrom mature trees and thinnings cut from the sameparcel from the Stroesti-Arges region in Romania.After air drying and conditioning, the defect-freeboards were cut into standard samples 30x20x20mm.These were first dried to oven-dry state, then heattreatedat high temperatures (180 and 200ºC for 1, 2,3 and 4 hours. Weightings before and after heattreatmentallowed establishing the mass loss. Thetotal linear and volumic swelling coefficients were alsodetermined both for the heat-treated and untreatedsamples, in order to establish the effect of the heattreatmentupon the dimensional stability. The resultswere comparatively analyzed for the two species (pineand spruce, for the two grades (mature and thinwood, in order to establish for each the optimumtreating conditions, namely the ones which allow forthe maximum improvement of the dimensionalstability, without affecting significantly the wood mass(and implicitely the mechanical strengths. The resultsof the present research are to be valorized at themanufacturing of solid wood panels made from heattreatedlamellas

  14. The superconducting proposal for the CS magnet system of FAST: a preliminary analysis of the heat load due to AC losses

    CERN Document Server

    Pompeo, N

    2011-01-01

    FAST (Fusion Advanced Studies Torus), the Italian proposal of a Satellite Facility to ITER, is a compact tokamak (R$_0$ = 1.82 m, a = 0.64 m, triangularity $\\delta$ = 0.4) able to investigate non-linear dynamics effects of $\\alpha$-particle behavior in burning plasmas and to test technical solutions for the first wall/divertor directly relevant for ITER and DEMO. Currently, ENEA is investigating the feasibility of a superconducting solution for the magnet system. This paper focuses on the analysis of the CS (Central Solenoid) magnet thermal behavior. In particular, considering a superconducting solution for the CS which uses the room available in the resistive design and referring to one of the most severe scenario envisaged for FAST, the heat load of the CS winding pack due to AC losses is preliminarily evaluated. The results provide a tentative baseline for the definition of the strand requirements and conductor design, that can be accepted in order to fulfil the design requirements.

  15. PCR-fingerprinting and RAPD approaches for tracing the source of yeast contamination in a carbonated orange juice production chain.

    Science.gov (United States)

    Pina, C; Teixeiró, P; Leite, P; Villa, M; Belloch, C; Brito, L

    2005-01-01

    To investigate the sort and the origin of the contamination of a packed fruit juice. Fifty-eight yeast isolates were collected in a survey of two different visits to a carbonated orange juice factory. In each visit, samples were collected, six times, from seven points in the production chain. For each visit, no significant differences were observed among the yeast average values obtained in the control points considered. The random amplified polymorphic DNA (RAPD) with primer P24 and the PCR-fingerprinting with the microsatellites primers (GTG)5 and (GAC)5 were used, in order to discriminate the isolates, rendering 29 composite profiles; the most frequent one (24/58) was profile c, which included the yeast isolates from the final product and strains isolated before and after the pasteurization of the juice. These contaminant strains were identified as Pichia galeiformis by sequence analysis of D1/D2 26S rRNA gene. The results obtained point to an inefficient pasteurization of the juice related to the fouling of the heat-transfer surfaces of the plate-type exchanger. The combination of PCR-fingerprinting and RAPD assays showed to be very useful in tracking the route of contamination in a carbonated juice production chain.

  16. Concentration of Umami Compounds in Pork Meat and Cooking Juice with Different Cooking Times and Temperatures.

    Science.gov (United States)

    Rotola-Pukkila, Minna K; Pihlajaviita, Seija T; Kaimainen, Mika T; Hopia, Anu I

    2015-12-01

    This study examined the concentrations of umami compounds in pork loins cooked at 3 different temperatures and 3 different lengths of cooking times. The pork loins were cooked with the sous vide technique. The free amino acids (FAAs), glutamic acid and aspartic acid; the 5'-nucleotides, inosine-5'-monophosphate (IMP) and adenosine-5'-monophosphate (AMP); and corresponding nucleoside inosine of the cooked meat and its released juice were determined by high-performance liquid chromatography. Under the experimental conditions used, the cooking temperature played a more important role than the cooking time in the concentration of the analyzed compounds. The amino acid concentrations in the meat did not remain constant under these experimental conditions. The most notable effect observed was that of the cooking temperature and the higher amino acid concentrations in the released juice of meat cooked at 80 °C compared with 60 and 70 °C. This is most likely due to the heat induced hydrolysis of proteins and peptides releasing water soluble FAAs from the meat into the cooking juice. In this experiment, the cooking time and temperature had no influence on the IMP concentrations observed. However, the AMP concentrations increased with the increasing temperature and time. This suggests that the choice of time and temperature in sous vide cooking affects the nucleotide concentration of pork meat. The Sous vide technique proved to be a good technique to preserve the cooking juice and the results presented here show that cooking juice is rich in umami compounds, which can be used to provide a savory or brothy taste. © 2015 Institute of Food Technologists®

  17. Anti-inflammatory properties of fruit juices enriched with pine bark extract in an in vitro model of inflamed human intestinal epithelium: the effect of gastrointestinal digestion.

    Science.gov (United States)

    Frontela-Saseta, Carmen; López-Nicolás, Rubén; González-Bermúdez, Carlos A; Martínez-Graciá, Carmen; Ros-Berruezo, Gaspar

    2013-03-01

    Enrichment of fruit juices with pine bark extract (PBE) could be a strategy to compensate for phenolic losses during the gastrointestinal digestion. A coculture system with Caco-2 cells and RAW 264.7 macrophages was established as an in vitro model of inflamed human intestinal epithelium for evaluating the anti-inflammatory capacity of fruit juices enriched with PBE (0.5 g L(-1)) before and after in vitro digestion. The digestion of both PBE-enriched pineapple and red fruit juice led to significant changes in most of the analysed phenolic compounds. The in vitro inflammatory state showed cell barrier dysfunction and overproduction of IL-8, nitric oxide (NO) and reactive oxygen species (ROS). In the inflamed cells, incubation with nondigested samples reduced (Pproperties of PBE-enriched fruit juices decreased after digestion; further research on the bioavailability of the assayed compounds is needed to properly assess their usefulness for the treatment of gut inflammation.

  18. Survey of molds, yeast and Alicyclobacillus spp. from a concentrated apple juice productive process

    Directory of Open Access Journals (Sweden)

    Beatriz de Cássia Martins Salomão

    2014-01-01

    Full Text Available Bacteria and molds may spoil and/or contaminate apple juice either by direct microbial action or indirectly by the uptake of metabolites as off-flavours and toxins. Some of these microorganisms and/or metabolites may remain in the food even after extensive procedures. This study aim to identify the presence of molds (including heat resistant species and Alicyclobacillus spp., during concentrated apple juice processing. Molds were isolated at different steps and then identified by their macroscopic and microscopic characteristics after cultivation on standard media at 5, 25 and 37ºC, during 7 days. Among the 19 isolated found, 63% were identified as Penicillium with 50% belonging to the P. expansum specie. With regards to heat resistant molds, the species Neosartorya fischeri, Byssochlamys fulva and also the genus Eupenicillium sp., Talaromyces sp. and Eurotium sp. were isolated. The thermoacidophilic spore-forming bacteria were identified as A. acidoterrestris by a further investigation based on 16S rRNA sequence similarity. The large contamination found indicates the need for methods to eliminate or prevent the presence of these microorganisms in the processing plants in order to avoid both spoilage of apple juice and toxin production.

  19. Survey of molds, yeast and Alicyclobacillus spp. from a concentrated apple juice productive process.

    Science.gov (United States)

    de Cássia Martins Salomão, Beatriz; Muller, Chalana; do Amparo, Hudson Couto; de Aragão, Gláucia Maria Falcão

    2014-01-01

    Bacteria and molds may spoil and/or contaminate apple juice either by direct microbial action or indirectly by the uptake of metabolites as off-flavours and toxins. Some of these microorganisms and/or metabolites may remain in the food even after extensive procedures. This study aim to identify the presence of molds (including heat resistant species) and Alicyclobacillus spp., during concentrated apple juice processing. Molds were isolated at different steps and then identified by their macroscopic and microscopic characteristics after cultivation on standard media at 5, 25 and 37 °C, during 7 days. Among the 19 isolated found, 63% were identified as Penicillium with 50% belonging to the P. expansum specie. With regards to heat resistant molds, the species Neosartorya fischeri, Byssochlamys fulva and also the genus Eupenicillium sp., Talaromyces sp. and Eurotium sp. were isolated. The thermoacidophilic spore-forming bacteria were identified as A. acidoterrestris by a further investigation based on 16S rRNA sequence similarity. The large contamination found indicates the need for methods to eliminate or prevent the presence of these microorganisms in the processing plants in order to avoid both spoilage of apple juice and toxin production.

  20. Research Progress on the Mechanism of Fruit Juice Browning%果汁褐变机理研究进展

    Institute of Scientific and Technical Information of China (English)

    姚森

    2016-01-01

    Throughout the show, for the full realization of the fruit added value to strengthen the comprehensive, juice processing the effective measures can be used to reasonably avoid economic loss caused due to the juice to be sold in a timely manner appeared. However, in the process of fruit juice processing, fruit juice browning is always a great challenge for the juice processing industry, and it is very important to study it.%纵观可知,为充分实现水果附加值的全面强化,可运用果汁加工这一有效的措施途径,旨在合理规避由于果汁未能及时出售而造成的经济损失情况出现。然而,在果汁加工进程当中,果汁褐变始终是果汁加工行业所面临的巨大难题,基于此进行研究显得十分重要。

  1. Characterization and morphology analysis of degradable poly(L-lactide) film in in-vitro gastric juice incubation

    Science.gov (United States)

    Chang, Hao-Ming; Huang, Chun-Chiang; Tsai, Hsieh-Chih; Imae, Toyoko; Hong, Po-Da

    2012-12-01

    The purpose of this study was to evaluate the use of the biodegradable poly(L-lactide) (PLLA) as a gastro-jejunal tube anchored in the duodenum for duodenal exclusion. PLLA film was fabricated using a hot melting process to a thickness of around 40-50 μm and was then immersed in human gastric juice to estimate the in vitro biodegradability behavior. PLLA film was more biodegradable in human gastric juice than in HCl and PBS. Measurements of weight loss indicated that 60% of original the PLLA was lost after 42 days of incubation. Surface functional group characterization, thermal stability, and surface morphology of the degraded PLLA film in human gastric juice showed that the decomposed sections of the PLLA film were primarily from the amorphous region. The degradation of the PLLA film in human gastric juice began with the erosion of continuous nanocavities in the range of 100-200 nm on the PLLA surface over the course of 21 days. The PLLA film collapsed and spiral PLLA fiber was obtained after 42 days of decomposing in human gastric juice.

  2. Sodium ascorbate improves yield of urinary steroids during hydrolysis with Helix pomatia juice.

    Science.gov (United States)

    Christakoudi, Sofia; Cowan, David A; Taylor, Norman F

    2008-03-01

    Urinary steroid profile analysis requires enzymatic hydrolysis of glucuronide and sulfate conjugates and this is achieved simultaneously using Helix pomatia juice (HPJ), but steroids with 3beta-hydroxy-5-ene structure undergo transformation and yield of 5alpha-reduced corticosteroid glucuronides is poor. We describe the use of sodium ascorbate to solve these problems and provide a basis for its mode of action. Steroid conjugates were extracted from urine, hydrolyzed in acetate buffer with HPJ and sodium ascorbate and analyzed as methyloxime-trimethylsilylether derivatives by gas chromatography-mass spectrometry. Ranges of temperature, pH and ascorbate, substrate and HPJ concentrations were compared for urine and pure standards. Activity of other antioxidants and that of bacterial cholesterol oxidase were examined. Helix pomatia enzyme preparations from different commercial sources were compared. Loss of 3beta-hydroxy-5-ene steroids was enzyme-dependant, since it required HPJ, was saturable, subject to substrate competition and heat-inactivated. Products were 3-oxo-4-ene steroids and 4,6-diene and 6-oxy derivatives of these but the latter were not formed from 3-oxo-4-ene precursors. Ascorbate, other antioxidants or oxygen exclusion diminished activity. These characteristics were shared by cholesterol oxidase. Yield of 5alpha-reduced steroids was diminished by pre-incubation of HPJ before ascorbate addition and this was reversed if ascorbate was added to the pre-incubation mixture. We conclude that transformation of 3beta-hydroxy-5-ene steroids by HPJ is due to cholesterol oxidase and is diminished by antioxidants or oxygen denial. Yield of 5alpha-reduced steroids is low due to oxidative damage of beta-glucuronidase during hydrolysis, prevented by ascorbate. These features are shared by most commercial Helix pomatia enzyme preparations tested.

  3. Commercial scale pulsed electric field processing of tomato juice.

    Science.gov (United States)

    Min, Seacheol; Jin, Z Tony; Zhang, Q Howard

    2003-05-21

    Effects of commercial scale pulsed electric field (PEF) processing on the quality of tomato juice were studied and compared with those of thermal processing. Tomato juice was prepared by hot break at 88 degrees C for 2 min or by cold break at 68 degrees C for 2 min and then thermally processed at 92 degrees C for 90 s or PEF processed at 40 kV/cm for 57 micros. Thermally processed, PEF processed, and unprocessed control juices were packed into 50 mL sterilized polypropylene tubes in a sanitary glovebox and stored at 4 degrees C for 112 days. Both thermally and PEF processed juices showed microbial shelf life at 4 degrees C for 112 days. The lipoxygenase activities of thermally and PEF processed juices were 0 and 47%, respectively. PEF processed juice retained more ascorbic acid than thermally processed juice at 4 degrees C for 42 days (p Brix, pH, or viscosity between thermally and PEF processed juices during the storage (p > 0.05). Sensory evaluations indicated that flavor and overall acceptability of PEF processed juice were preferred to those of thermally processed juice (p < 0.05).

  4. Habitual intake of fruit juice predicts central blood pressure.

    Science.gov (United States)

    Pase, Matthew P; Grima, Natalie; Cockerell, Robyn; Pipingas, Andrew

    2015-01-01

    Despite a common perception that fruit juice is healthy, fruit juice contains high amounts of naturally occurring sugar without the fibre content of the whole fruit. Frequent fruit juice consumption may therefore contribute to excessive sugar consumption typical of the Western society. Although excess sugar intake is associated with high blood pressure (BP), the association between habitual fruit juice consumption and BP is unclear. The present study investigated the association of fruit juice consumption with brachial and central (aortic) BP in 160 community dwelling adults. Habitual fruit juice consumption was measured using a 12 month dietary recall questionnaire. On the same day, brachial BP was measured and central (aortic) BP was estimated through radial artery applanation. Frequency of fruit juice consumption was classified as rare, occasional or daily. Those who consumed fruit juice daily, versus rarely or occasionally, had significantly higher central systolic BP (F (2, 134) = 6.09, p fruit juice daily rather than rarely or occasionally. In conclusion, more frequent fruit juice consumption was associated with higher central BPs.

  5. Microbes Associated with Freshly Prepared Juices of Citrus and Carrots

    Directory of Open Access Journals (Sweden)

    Kamal Rai Aneja

    2014-01-01

    Full Text Available Fruit juices are popular drinks as they contain antioxidants, vitamins, and minerals that are essential for human being and play important role in the prevention of heart diseases, cancer, and diabetes. They contain essential nutrients which support the growth of acid tolerant bacteria, yeasts, and moulds. In the present study, we have conducted a microbiological examination of freshly prepared juices (sweet lime, orange, and carrot by serial dilution agar plate technique. A total of 30 juice samples were examined for their microbiological quality. Twenty-five microbial species including 9 bacterial isolates, 5 yeast isolates, and 11 mould isolates were isolated from juices. Yeasts and moulds were the main cause of spoilage of juices. Aspergillus flavus and Rhodotorula mucilaginosa were observed in the maximum number of juice samples. Among bacteria Bacillus cereus and Serratia were dominant. Escherichia coli and Staphylococcus aureus were detected in few samples. Candida sp., Curvularia, Colletotrichum, and Acetobacter were observed only in citrus juice samples. Alternaria, Aspergillus terreus, A. niger, Cladosporium, and Fusarium were also observed in tested juice samples. Some of the microorganisms detected in these juice samples can cause disease in human beings, so there is need for some guidelines that can improve the quality of fruit juices.

  6. Fluoride content of soft drinks, nectars, juices, juice drinks, concentrates, teas and infusions marketed in Portugal.

    Science.gov (United States)

    Fojo, C; Figueira, M E; Almeida, C M M

    2013-01-01

    A potentiometric method using a fluoride combination ion-selective electrode was validated and used to analyse 183 samples, including soft drinks, juices, nectars, juice drinks, concentrates, teas and infusions marketed in Portugal. The fluoride levels were higher in extract-based soft drinks, juice drinks and juice, with fluoride values of 0.86 ± 0.35, 0.40 ± 0.24 and 0.37 ± 0.11 mg l⁻¹, respectively. The lowest fluoride concentration was found in infusion samples (0.12 ± 0.01 mg l⁻¹), followed by teas and carbonated soft drinks with fluoride concentrations of 0.16 ± 0.12 and 0.18 ± 0.07 mg l⁻¹, respectively. Nectars, concentrates and juice-based drinks had similar fluoride concentrations of 0.33 ± 0.16, 0.29 ± 0.12 and 0.25 ± 0.14 mg l⁻¹, respectively. The fluoride concentrations in all these samples would only contribute intakes below the acceptable daily intake (ADI = 0.05 mg kg⁻¹ body weight day⁻¹), indicating that, individually, these beverages cannot induce fluoride toxicity in the population group of children.

  7. Detailed analyses of fresh and dried maqui (Aristotelia chilensis (Mol.) Stuntz) berries and juice.

    Science.gov (United States)

    Brauch, J E; Buchweitz, M; Schweiggert, R M; Carle, R

    2016-01-01

    In this study, a detailed chemical characterization of nutritionally-relevant, quality-determining constituents in dried and fresh fruits as well as juices of maqui (Aristotelia chilensis (Mol.) Stuntz) is provided. A total of 8 glycosylated anthocyanins was characterized in maqui fruits, being composed of differently substituted cyanidin and delphinidin derivatives. During processing into juice, a substantial loss in total anthocyanin contents (TAC) was observed. TAC values were also reduced after drying of maqui berries. Likewise, the browning index (BI) of fresh fruits increased during processing. Being composed of flavonol glycosides and ellagic acids, 17 non-anthocyanin phenolics were characterized in all maqui samples. Besides characterizing phenolic compounds, antioxidant activities, total phenolics, major sugars, non-volatile organic acids, minerals and trace elements were quantitated. Moreover, total lipid contents and the fruits' mainly unsaturated fatty acid profiles are reported. The presented results indicate the high potential of maqui as so far under-utilized but extremely pigment-rich "superfruit".

  8. Significant utilization of heat from biogas; Waerme aus Biogas sinnvoll nutzen

    Energy Technology Data Exchange (ETDEWEB)

    Schulz, W. [Bremer Energie-Institut, Bremen (Germany)

    2008-03-15

    Agricultural biogas facilities often are developed at remote locations. The sales potentials for the heat produced thereby are insufficient. Under this aspect, the author of the contribution under consideration reports on options for the improvement of the utilization of the available heat. The author describes the requirement profile for these options of utilization. Subsequently, ten options for utilization of heat as well as the appropriate details of application are described. In particular the following options of utilization are specified: drying plants, heating of hothouses, aquacultures, transport of latent heat, refrigeration, thermal processing of remainders of fermentation, supply of heat for laundries, production of fruit juice and vegetable juice, refinement of milk.

  9. Analytical characterization of some pasteurized apple juices during storage

    Directory of Open Access Journals (Sweden)

    Damian Cristina

    2015-06-01

    Full Text Available The aim of the study was to assess the effect of three weeks of storage on the chemical and rheological properties of apple juices obtained from Idared and Jonatan apples variety. Total antioxidant activity, levels of bio-active compound groups and the viscosity were measured to characterize the investigated juices. The method applied for the determination of ascorbic acid concentration was with 2, 6-diclorophenolindophenol. Total phenols (TP in apple juices were determined using the Folin-Ciocalteau method and antioxidant activity by the use of DPPH free radical method. The viscosity of apple juices was investigated by a rotational viscometer, Brookfield viscometer (Brookfield Engineering Inc., Model RV-DV I Prime with RV spindles. During three weeks of storage, different rates of all measured properties have been observed decreasing for both studied apples varieties juices. The juices from Jonatan apples have higher antioxidant activities that are correlated with the higher content in polyphenols and lower values of viscosity.

  10. Statement on ‘toothkind’ juice drinks

    DEFF Research Database (Denmark)

    Tetens, Inge

    2011-01-01

    or sugar-containing non-alcoholic beverages with an equivalent number of servings of „toothkind‟ juice drink. In the context of the claim, „reduction of tooth demineralisation‟ has a similar meaning to „maintenance of tooth mineralisation‟. © European Food Safety Authority, 2011.......Following a request from the European Commission, the Panel on Dietetic Products, Nutrition and Allergies was asked to deliver advice in relation to „toothkind‟ juice drinks. The Panel was requested to consider whether conclusions for the substantiation of the beneficial effect, i.e. reduction...... of tooth demineralisation, can be drawn on the basis of studies which do not measure directly net demineralisation but measure the potential for demineralisation of enamel, e.g. reduced pH on dental plaque. The Panel considers that reduction of plaque pH immediately (within about 10 min) following a single...

  11. Influence of storage temperature and time on the physicochemical and bioactive properties of roselle-fruit juice blends in plastic bottle.

    Science.gov (United States)

    Mgaya-Kilima, Beatrice; Remberg, Siv Fagertun; Chove, Bernard Elias; Wicklund, Trude

    2014-03-01

    Roselle-fruit juice blends were made from roselle extract and mango, papaya, and guava juices at the ratio of 80:20, 60:40, 40:60, and 20:80, % roselle: fruit juice, respectively. The blends were pasteurized at 82.5°C for 20 min and stored in 100 mL plastic bottles at 28 and 4°C for 6 months. The effects of storage time and temperature on physicochemical and bioactive properties were evaluated. Total soluble solids, pH, and reducing sugars increased significantly (P fruit blends (40% roselle) decreased significantly (P fruit blends (40% roselle) decreased from 58-55% to 43-42% when stored at 28 and 4°C, respectively. TMA losses were 86-65% at 28°C and 75-53% at 4°C while TPC losses were 66-58% at 28°C and 51-22% at 4°C. Loss of antioxidant capacity (FRAP) was 18-46% at 28°C and 17-35% at 4°C. A principal component analysis (PCA) differentiated roselle-juice fruit blends into two clusters with two principle components PC1 and PC2, which explained 97 and 3% (blends stored at ambient temperature) and 96 and 4% (blends stored at refrigerated temperature) of the variation, respectively. PC1 differentiated roselle-guava juice blends which were characterized by vitamin C, TPC, FRAP, and pH, while PC2 from another cluster of roselle-mango and roselle-papaya juice blends and was characterized by TSS, RS, and color parameters (L* a* b*). However, TMA was the main variable with the highest effect on all roselle-fruit juice blends regardless of the storage time and temperature.

  12. Comprehensive proteomic analysis of human pancreatic juice

    DEFF Research Database (Denmark)

    Grønborg, Mads; Bunkenborg, Jakob; Kristiansen, Troels Zakarias

    2004-01-01

    ). In addition, we identified a number of proteins that have not been previously described in pancreatic juice (e.g., tumor rejection antigen (pg96) and azurocidin). Interestingly, a novel protein that is 85% identical to HIP/PAP was identified, which we have designated as PAP-2. The proteins identified...... in this study could be directly assessed for their potential as biomarkers for pancreatic cancer by quantitative proteomics methods or immunoassays....

  13. Phlorizin and sorbitol in Vitis labrusca grape juices

    OpenAIRE

    Spinelli Fernanda Rodrigues; Dutra Sandra Valduga; Leonardelli Susiane; Carnieli Gilberto João; Vanderlinde Regina

    2016-01-01

    In Brazil, grape juice is a not fermented beverage, made from Vitis labrusca varieties and their hybrids. The most common form of adulteration is by the addition of apple juice. The adulterated samples can be identified by specific analysis, since apple juice has some compounds that grape has not. A more simplified and assessible way to determine this kind of adulteration is the phlorizin analysis by high performance liquid chromatography (HPLC). Phlorizin is a phenolic compound that has been...

  14. Bioethanol production from fermentable sugar juice.

    Science.gov (United States)

    Zabed, Hossain; Faruq, Golam; Sahu, Jaya Narayan; Azirun, Mohd Sofian; Hashim, Rosli; Boyce, Amru Nasrulhaq

    2014-01-01

    Bioethanol production from renewable sources to be used in transportation is now an increasing demand worldwide due to continuous depletion of fossil fuels, economic and political crises, and growing concern on environmental safety. Mainly, three types of raw materials, that is, sugar juice, starchy crops, and lignocellulosic materials, are being used for this purpose. This paper will investigate ethanol production from free sugar containing juices obtained from some energy crops such as sugarcane, sugar beet, and sweet sorghum that are the most attractive choice because of their cost-effectiveness and feasibility to use. Three types of fermentation process (batch, fed-batch, and continuous) are employed in ethanol production from these sugar juices. The most common microorganism used in fermentation from its history is the yeast, especially, Saccharomyces cerevisiae, though the bacterial species Zymomonas mobilis is also potentially used nowadays for this purpose. A number of factors related to the fermentation greatly influences the process and their optimization is the key point for efficient ethanol production from these feedstocks.

  15. Bioethanol Production from Fermentable Sugar Juice

    Science.gov (United States)

    Zabed, Hossain; Faruq, Golam; Sahu, Jaya Narayan; Azirun, Mohd Sofian; Hashim, Rosli; Nasrulhaq Boyce, Amru

    2014-01-01

    Bioethanol production from renewable sources to be used in transportation is now an increasing demand worldwide due to continuous depletion of fossil fuels, economic and political crises, and growing concern on environmental safety. Mainly, three types of raw materials, that is, sugar juice, starchy crops, and lignocellulosic materials, are being used for this purpose. This paper will investigate ethanol production from free sugar containing juices obtained from some energy crops such as sugarcane, sugar beet, and sweet sorghum that are the most attractive choice because of their cost-effectiveness and feasibility to use. Three types of fermentation process (batch, fed-batch, and continuous) are employed in ethanol production from these sugar juices. The most common microorganism used in fermentation from its history is the yeast, especially, Saccharomyces cerevisiae, though the bacterial species Zymomonas mobilis is also potentially used nowadays for this purpose. A number of factors related to the fermentation greatly influences the process and their optimization is the key point for efficient ethanol production from these feedstocks. PMID:24715820

  16. The Branding of Sugarcane Juice in India

    Directory of Open Access Journals (Sweden)

    R. Sinha

    2014-06-01

    Full Text Available Sugarcane juice is traditionally sold in India by roadside vendors, often in unhygienic conditions. That’s why a few entrepreneurs have taken the initiative venturing into the marketing of branded sugarcane juice through a chain of franchised outlets. Initial indications are that this model is headed for success. Pune, Kolhapur, more known for its leather chappals, has also been blessed with an abundance of milk, water and sugar, which has made the region the nation's kitchen for many years. The Warana milk producers' cooperative located here has lived up to this reputation. It has been a contract manufacturer for products such as Cadbury's Bournvita, butter for Britannia Industries and Soya milk for Ruchi Soya. Now, the cooperative is preparing to assert its own identity through the launch of Warana Joy, its national brand. Among its new products is sugarcane juice in aseptic packs (Tetra Pak. This article outlines the development of this business; the opportunities and threats faced and also offer suggestions for the growth in this market.

  17. Study on the development of pomegranate juice processing technology: clarification of pomegranate juice.

    Science.gov (United States)

    Vardin, Hasan; Fenercioğlu, Hasan

    2003-10-01

    The effects of clarification agents and methods on pomegranate juice quality were studied. Fruits were pressed as whole, and extracted juice was clarified with gelatin, polyvinylypolypyrrolidone (PVPP) and natural sedimentation. In order to determine the effects of these clarifying techniques on product quality, pH, total phenolic substances (TPS), anthocyanin, turbidity, and total colour density tests were applied to each sample. In clarification, the main purpose was to reduce the amount of phenolic substances. Phenolic substances were controlled in each clarification method. The most effective method was the application of 1 g/L gelatine for clarification. Sensory evaluation also applied for clarified juices and gelatin application was selected by panelists to be superior.

  18. Detection of some intestinal protozoa in commercial fresh juices.

    Science.gov (United States)

    Mossallam, Shereen F

    2010-04-01

    Fresh fruit juices are popular, but not always safe. For assessing the likelihood of infection with newly emerging intestinal protozoa, commercial fresh orange, lemon, sugar cane, strawberry, and mango juices were screened by wet mounts, Weber's modified trichrome and modified Ziehl-Neelsen stains. Protozoa viability was done by fluorescein-diacetate/propidium-iodide staining, and infectivity was performed in Swiss albino mice. Results showed that 35.43% were contaminated with one or more of Cryptosporidia, Microsporidia, and Cyclospora, as well as Giardia spp. Strawberry was the most contaminated juice (54.28%), while orange was the slightest (22.86%). Cryptosporidia was the highest contaminant (61.29%), and Cyclospora was the least (14.52%). Microsporidia spp. was the most robust contaminant which retained its viability and infectivity in juices in which it was detected. Moderately acidic strawberry and mango juices and alkaline sugar cane juice pose a possible threat, due to harboring the highest viable and infectious protozoa. Regarding highly acidic juices, viability and infectivity decreased in lemon, yet was not still risk free. Orange juice was comparatively safe, as viability dramatically declined, while infectivity was completely abolished. Hence consumers, especially high risk group, are placed at hazard of contracting intestinal protozoa infections, especially through moderately acidic and alkaline juices.

  19. The effects of tomato juice on male infertility.

    Science.gov (United States)

    Yamamoto, Yu; Aizawa, Koichi; Mieno, Makiko; Karamatsu, Mika; Hirano, Yasuko; Furui, Kuniko; Miyashita, Tatsuya; Yamazaki, Kazumitsu; Inakuma, Takahiro; Sato, Ikuo; Suganuma, Hiroyuki; Iwamoto, Teruaki

    2017-01-01

    This study aimed to investigate the effects of tomato juice consumption on seminal plasma lycopene levels and sperm parameters in infertile men. Subjects were male infertility patients with poor sperm concentration (juice group, an antioxidant group, and a control group. The subjects in the tomato juice group and the antioxidant group daily consumed one can of tomato juice (containing 30 mg of lycopene) or one antioxidant capsule (containing vitamin C 600 mg, vitamin E 200 mg, and glutathione 300 mg), respectively, for 12 weeks (feeding period). Seminal plasma lycopene levels and sperm parameters were measured every 6 weeks during the feeding period. Forty-four patients completed the study (control group: 12, antioxidant group: 15, tomato juice group: 17). In the tomato juice group, plasma lycopene level was significantly increased at the 12th week of the feeding period. Moreover, a decrease in seminal plasma white blood cells and an increase in sperm motility in the tomato juice group were statistically significant at the 12th and 6th weeks, respectively, compared to the control group. In the antioxidant capsule group, no significant improvement was observed in semen parameters. In conclusion, regular consumption of tomato juice seems to improve sperm motility in infertile patients. This is the first report to show that commercially available food, such as tomato juice, might be beneficial for male infertility.

  20. The colligative properties of fruit juices by photopyroelectric calorimetry

    Science.gov (United States)

    Frandas, A.; Surducan, V.; Nagy, G.; Bicanic, D.

    1999-03-01

    The photopyroelectric method was used to study the depression of freezing point in juices prepared from selected apple and orange juice concentrates. By using the models for real solutions, the effective molecular weight of the dissolved solids was obtained. The acids concentration in the fruit juice is reflected both in the equivalent molecular weight (by lowering it) and in the interaction coefficients b and C. Using the data for the molecular weight and the characteristic coefficients, prediction curves for the samples investigated can be used in practice. Freezing point depression can also be used as an indicator of the degree of spoilage of fruit juices.

  1. Tart Cherry Juice as a Treatment for Peripheral Neuropathy

    Science.gov (United States)

    Carson, Cindy Alberts

    2015-01-01

    Introduction Tart cherries have a long history as a treatment for gout and joint pain. While the exact mechanism of action is unknown, it is believed that acanthocyanin pigments and related bioflavonoids found in tart cherries and other red fruits scavenge free radicals, modulate cytokines, reduce DNA degradation, decrease capillary permeability, inhibit cyclooxygenase, and strengthen biological membranes. Many of these biochemical reactions would be expected to reduce inflammation, pain, and edema. Significance of Study Peripheral polyneuropathies are common and are believed to affect up to 9% of the US population older than 50 y. These neuropathies may develop from direct compression of peripheral nerves, toxic or metabolic injury to nerve tissue, autoimmune attack, or nutritional deficiency. No cause is identified in approximately 30% of patients. The pathophysiology of polyneuropathies is complex and not fully understood, but 3 common patterns of damage occur: (1) distal axonopathy, where the cell bodies remain intact, but axons degenerate from distal to proximal, usually as the result of toxic or metabolic injury; (2) demyelination neuropathy, where damage to the myelin sheath from autoimmune, infectious, or other causes disrupts electrical signaling; and (3) ganglionopathies, where damage occurs at the cell body or neuron, a relatively rare occurrence. While weakness and loss of sensation are common in many peripheral polyneuropathies, “gain of function” symptoms, such as paresthesias and allodynia, are the most distressing and are very difficult to treat. It is believed that these symptoms are caused by alterations in ion channels, alterations in neurotransmitters and their receptors, and altered gene expression. Common conventional treatments include antiepileptics, antidepressants, NSAIDs, and narcotics. These medications alter ion channels and neurotransmitters, decrease the sensitivity of nociceptive receptors, and desensitize C fibers. Most patients

  2. Use of Moringa oleífera Lamarck leaf extract as sugarcane juice clarifier: effects on clarifed juice and sugar

    OpenAIRE

    Gustavo Henrique Gravatim Costa; Igor dos Santos Masson; Lidyane Aline de Freita; Juliana Pelegrini Roviero; Márcia Justino Rossini Mutton

    2014-01-01

    The objective of this study was to evaluate the effect of Moringa oleifera Lam. leaf extract on the sedimentation of impurities in the treatment of sugarcane juice and the effects on sugar quality and on the clarified juice. The experimental design used was a 4x2 factorial arrangement with four replications. The main treatments performed included the extracted original sugarcane juice, the synthetic polyelectrolyte (Flomex 9076), the leaf extract, and a control. The secondary treatments consi...

  3. Influence of ultra high pressure on quality of fresh orange juice%超高压处理对鲜榨橙汁品质的影响

    Institute of Scientific and Technical Information of China (English)

    王孝荣; 罗佳丽; 潘年龙; 蒋和体

    2012-01-01

    Fresh orange juice were processed by ultra high pressure (UHP)and thermal treatments respectively, and their qualities were compared by relational evaluation. Both the two processing ways led to the loss of main components in orange juice to different degrees. However, the effect of main constituents on fresh orange juice processed by UHP was better than that by thermal treatment and less influence of UHP was observed on the color of fresh orange juice.After processed,the relative contents of ester, alcohols and ketones in orange juice slightly decreased.The relative contents of aldehydes in both processing orange juice was more than four times higher than that in fresh orange juice.The relative contents of hydrocarbons and other aroma components in orange juice also decreased.%研究比较超高压处理和热处理对鲜榨橙汁品质的影响。研究结果表明:鲜榨橙汁经处理后,其主要成分都呈现不同程度的损失,但超高压处理鲜榨橙汁效果较热处理好,且对色泽影响较小;鲜榨橙汁经处理后,其香气成分发生了变化,酯类、醇类、酮类总含量变化相对较小,醛类经热处理及超高压处理后与鲜榨橙汁比较有所降低,降低比例都在4倍以上;烃类及其它类物质含量与鲜榨橙汁比较也有所下降。

  4. Electrodialytic removal of nitrate from pineapple juice: effect on selected physicochemical properties, amino acids, and aroma components of the juice.

    Science.gov (United States)

    Ackarabanpojoue, Yuwadee; Chindapan, Nathamol; Yoovidhya, Tipaporn; Devahastin, Sakamon

    2015-05-01

    This study aimed at investigating the effect of nitrate removal from pineapple juice by electrodialysis (ED) on selected properties of the ED-treated juice. Single-strength pineapple juice with reduced pulp content was treated by ED to reduce the nitrate concentration to 15, 10, or 5 ppm. After ED, the removed pulp was added to the ED-treated juice and its properties, including electrical conductivity, acidity, pH, total soluble solids (TSS), color, amino acids, and selected aroma compounds, were determined and compared with those of the untreated juice. ED could reduce the nitrate content of 1 L of pineapple juice from an initial value of 50 ppm to less than 5 ppm within 30 min. A significant decrease in the electrical conductivity, acidity, pH, TSS, and yellowness, but a significant increase in the lightness, of the juice was observed upon ED. Concentrations of almost all amino acids of the ED-treated juice significantly decreased. The concentrations of 8 major compound contributors to the pineapple aroma also significantly decreased. Adding the pulp back to the ED-treated juice increased the amino acids concentrations; however, it led to a significant decrease in the concentrations of the aroma compounds.

  5. Approaches to understanding the contribution of anthocyanins to the antioxidant capacity of pasteurized pomegranate juices.

    Science.gov (United States)

    Vegara, Salud; Mena, Pedro; Martí, Nuria; Saura, Domingo; Valero, Manuel

    2013-12-01

    Influence of processing and storage conditions on anthocyanin stability and antioxidant activity of clarified and cloudy juices from arils of the 'Mollar' pomegranate variety was studied. Clarification process reduced the content of total monomeric and individual anthocyanins, and increased the antioxidant activity of pomegranate juice. Thermal treatments (65 and 90 °C for 30 or 5 s) decreased the percentage of polymeric anthocyanin form, increasing on the contrary the monomeric one. In any case, storage temperature was the main factor affecting all the parameters tested. Cyanidin 3-O-glucoside (Cy3G) was more instable than delphinidin 3,5-di (Dp3,5dG) and cyaniding 3,5-diglucosides (Cy3,5dG). A linear relationship was observed between oxygen radical absorbance capacity (ORAC) and total monomeric anthocyanins, suggesting that they contributed strongly to the antioxidant capacity. Results presented in this study show that hurdle technology (heating plus refrigeration) may help to reduce anthocyanin degradation in pasteurized pomegranate juice, avoiding a dramatic impact on its colour and preserving the beneficial effects of this specific bioactive compounds on human health.

  6. Comparing equivalent thermal, high pressure and pulsed electric field processes for mild pasteurization of orange juice. Part I: Impact on overall quality attributes

    NARCIS (Netherlands)

    Timmermans, R.A.H.; Mastwijk, H.C.; Knol, J.J.; Quataert, M.C.J.; Vervoort, L.; Plancken, van der I.; Hendrickx, M.E.; Matser, A.M.

    2011-01-01

    Mild heat pasteurization, high pressure processing (HP) and pulsed electric field (PEF) processing of freshly squeezed orange juice were comparatively evaluated examining their impact on microbial load and quality parameters immediately after processing and during two months of storage. Microbial co

  7. Gastroprotective Effect of Carrot (Daucus carota L. Juice in Rat Models

    Directory of Open Access Journals (Sweden)

    Wong Hui Jiin

    2014-02-01

    Full Text Available Background: Gastritis has become one of the very common gastrointestinal tract disorders in clinical practice. One of the factors causing gastritis is the prolonged intake of nonsteroidal anti-inflammatory drugs (NSAIDs which is commonly adopted by people suffering pain. The NSAIDs such as aspirin cause loss of mucosal integrity resulting in gastric mucosa inflamation. Carrot (Daucus carota L. has long been used as a traditional medicine for various ailments. The presence of flavonoids and carotenoids in carrot is associated with gastroprotective effect. Methods: The present study was undertaken to determine the gastroprotective effect of 4.08 g carrot juice administered by feeding tube on the hydrochloric acid (HCL concentration in the stomach in aspirin-induced Wistar-strain rats. This was a laboratory experimental study performed at the Pharmacology Laboratory Faculty of Medicine Universitas Padjadjaran, Bandung Indonesia in October 2012. The parameter used HCL Concentration determined by titration method. Results: The result of carrot juice consumption together with aspirin shows a statistically significant reduction in HCL concentration in the stomach (p<0.05. The result was also significant when compared with another medication, Misoprostol. Conclusion: Carrot juice extract possesses gastroprotective effect when consumed with aspirin and thus support the use of carrot as an alternative treatment. [AMJ.2014;1(1:35–9

  8. 21 CFR 146.152 - Orange juice with preservative.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Orange juice with preservative. 146.152 Section... any safe and suitable preservatives or combinations thereof. (c) The name of the food is “Orange juice with preservative”. (d) Label declaration. Each of the ingredients used in the food shall be...

  9. Pancreatic Juice Culture in Acute Pancreatitis and Other Pancreatic Disorders

    Directory of Open Access Journals (Sweden)

    Masataka Kikuyama

    2016-09-01

    Full Text Available We retrospectively evaluated the results of pancreatic juice cultures of patients with acute pancreatitis and other pancreatic disorders. Methods Twenty patients who underwent pancreatic juice culture were studied. Nine had acute pancreatitis due to alcohol (n=5, idiopathic causes (n=2, drugs (n=1, or gallstones (n=1, and remaining 11 had other pancreatic disorders such as an intraductal papillary mucin-producing neoplasm (n=3 and main pancreatic duct dilatation with a stricture due to a tumorous lesion suspected of pancreatic cancer (n=7 or chronic pancreatitis (n=1 without symptoms. Nasopancreatic drainage tubes were placed for pancreatic duct drainage in acute pancreatitis and for pancreatic juice cytology in other disorders. Pancreatic juice was obtained through the drainage tube and cultured. Results Pancreatic juice cultures were positive in all patients with acute pancreatitis for Staphylococcus epidermidis, Streptococcus species, and others. Six among 11 patients (54.5% with other disorders showed positive results for Escherichia coli, Streptococcus salivarius, and others. The rate of positive pancreatic juice cultures was significantly higher in acute pancreatitis (p=0.038. Seven of the 9 patients with acute pancreatitis were classified as having severe acute pancreatitis, and all survived treatment. Conclusions Pancreatic juice culture was highly positive in acute pancreatitis. Further study is needed to confirm the relationship between orally indigenous bacteria identified in the pancreatic juice and acute pancreatitis.

  10. Native protein recovery from potato fruit juice by ultrafiltration

    NARCIS (Netherlands)

    Zwijnenberg, Harmen Jan; Kemperman, Antonius J.B.; Boerrigter, M.E.; Lotz, Martin; Dijksterhuis, Jan F.; Koops, G.H.; Poulsen, Poul Emil

    2002-01-01

    Potato fruit juice, i.e. the stream resulting after the extraction of the starch from the potato, contains up to 2.5% [w/w] of proteins that are potentially valuable for the food market. However, today the recovery of protein from the potato fruit juice with reverse osmosis membranes results in a

  11. The effects of juice processing on black mulberry antioxidants

    NARCIS (Netherlands)

    Tomas, M.; Toydemir, G.; Boyacioglu, D.; Hall, R.D.; Beekwilder, M.J.; Capanoglu, E.

    2015-01-01

    Black mulberry fruit is processed to juice at significant scale in Turkey. The effect of industrial-scale juice production on black mulberry antioxidants was evaluated using samples collected from the main steps of processing; including the selection of fruits, washing, mechanical milling, mashing,

  12. Comparative proteomic analysis of human pancreatic juice : Methodological study

    NARCIS (Netherlands)

    Zhou, Lu; Lu, ZhaoHui; Yang, AiMing; Deng, RuiXue; Mai, CanRong; Sang, XinTing; Faber, Klaas Nico; Lu, XingHua

    Pancreatic cancer is the most lethal of all the common malignancies. Markers for early detection of this disease are urgently needed. Here, we optimized and applied a proteome analysis of human pancreatic juice to identify biomarkers for pancreatic cancer. Pancreatic juice samples, devoid of blood

  13. Bioactive and functional properties of sour cherry juice (Prunus cerasus).

    Science.gov (United States)

    Cásedas, Guillermo; Les, Francisco; Gómez-Serranillos, Maria Pilar; Smith, Carine; López, Víctor

    2016-11-09

    Sour cherry juice (Prunus cerasus) is consumed as a nutritional supplement claiming health effects. The aim of the study was to evaluate the different properties of sour cherry juice in terms of antioxidant activity and inhibition of target enzymes in the central nervous system and diabetes. The content of polyphenols and anthocyanins was quantified. Different experiments were carried out to determine the radical scavenging properties of the juice. The activity of sour cherry juice was also tested in physiological relevant enzymes of the central nervous system (acetylcholinesterase, monoamine oxidase A, tyrosinase) and others involved in type 2 diabetes (α-glucosidase, dipeptidyl peptidase-4). Sour cherry juice showed significant antioxidant effects but the activity of the lyophilized juice was not superior to compounds such as ascorbic, gallic or chlorogenic acid. Furthermore, sour cherry juice and one of its main polyphenols known as chlorogenic acid were also able to inhibit monoamine oxidase A and tyrosinase as well as enzymes involved in diabetes. This is the first time that sour cherry juice is reported to inhibit monoamine oxidase A, α-glucosidase and dipeptidyl peptidase-4 in a dose dependent manner, which may be of interest for human health and the prevention of certain diseases.

  14. 27 CFR 24.241 - Decolorizing juice or wine.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Decolorizing juice or wine..., DEPARTMENT OF THE TREASURY LIQUORS WINE Storage, Treatment and Finishing of Wine § 24.241 Decolorizing juice or wine. (a) Conditions and limitations. If the proprietor wishes to use activated carbon or...

  15. The effects of juice processing on black mulberry antioxidants

    NARCIS (Netherlands)

    Tomas, M.; Toydemir, G.; Boyacioglu, D.; Hall, R.D.; Beekwilder, M.J.; Capanoglu, E.

    2015-01-01

    Black mulberry fruit is processed to juice at significant scale in Turkey. The effect of industrial-scale juice production on black mulberry antioxidants was evaluated using samples collected from the main steps of processing; including the selection of fruits, washing, mechanical milling, mashing,

  16. 7 CFR 51.1179 - Method of juice extraction.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 2 2010-01-01 2010-01-01 false Method of juice extraction. 51.1179 Section 51.1179 Agriculture Regulations of the Department of Agriculture AGRICULTURAL MARKETING SERVICE (Standards... of Common Sweet Oranges (citrus Sinensis (l) Osbeck) § 51.1179 Method of juice extraction. The...

  17. An overview on the Brazilian orange juice production chain

    Directory of Open Access Journals (Sweden)

    Renato Marcio dos Santos

    2013-03-01

    Full Text Available Brazil is the world's largest producer of oranges and uses more than 70% of the harvested fruits in the production of juices. The amount of processed orange is growing about 10% per year, confirming the trend of the Brazilian citrus for juice production. This research aimed to investigate the Brazilian orange juice production chain from 2005 to 2009. Data from the amount of frozen juice produced and exported, international price of orange juice, and intermediate transactions were assessed in order to make possible selection of all interveners involved in the chain. The study using the Social Network Analysis (SNA showed that the densest relationships in the network are from exporters to importers and from orange growers to the orange processing industry. No difference was found in the values of the network geodesic distance or the clustering coefficients from 2005 to 2009. The degree of centrality increased steadily throughout the years indicating that the processing industry attempts to minimize the risks by centralizing the actions. A decrease in export of orange juice from 2007 (2.07 10(6 t to 2008 (2.05 10(6 t was found, probably due to the world's financial crisis with recovery in 2009. Since 2004, there has been an increase of nearly 10% per year in the market preference of concentrate juice (OFCJ when compared to the "not from concentrated" juice (NFC. Nowadays the NFC market represents nearly 50% of all Brazilian export which impacted in the logistic distribution and transportation issues.

  18. Comparative proteomic analysis of human pancreatic juice : Methodological study

    NARCIS (Netherlands)

    Zhou, Lu; Lu, ZhaoHui; Yang, AiMing; Deng, RuiXue; Mai, CanRong; Sang, XinTing; Faber, Klaas Nico; Lu, XingHua

    2007-01-01

    Pancreatic cancer is the most lethal of all the common malignancies. Markers for early detection of this disease are urgently needed. Here, we optimized and applied a proteome analysis of human pancreatic juice to identify biomarkers for pancreatic cancer. Pancreatic juice samples, devoid of blood o

  19. The Chemical and Educational Appeal of the Orange Juice Clock.

    Science.gov (United States)

    Kelter, Paul B.; And Others

    1996-01-01

    Describes the recent history, chemistry, and educational uses of the Orange Juice Clock demonstration in which a galvanic cell is made from the combination of a magnesium strip, a copper strip, and juice in a beaker. Discusses the chemistry basics, extensions for more advanced students, questions for student/teacher workshop participants, and…

  20. Comparative proteomic analysis of human pancreatic juice : Methodological study

    NARCIS (Netherlands)

    Zhou, Lu; Lu, ZhaoHui; Yang, AiMing; Deng, RuiXue; Mai, CanRong; Sang, XinTing; Faber, Klaas Nico; Lu, XingHua

    2007-01-01

    Pancreatic cancer is the most lethal of all the common malignancies. Markers for early detection of this disease are urgently needed. Here, we optimized and applied a proteome analysis of human pancreatic juice to identify biomarkers for pancreatic cancer. Pancreatic juice samples, devoid of blood o

  1. Comparative proteomic analysis of human pancreatic juice: Methodological study

    NARCIS (Netherlands)

    Zhou, Lu; Lu, Z.H.; Yang, A.M.; Deng, R.X.; Mai, C.R.; Sang, X.T.; Faber, Klaas Nico; Lu, X.H.

    2007-01-01

    Pancreatic cancer is the most lethal of all the common malignancies. Markers for early detection of this disease are urgently needed. Here, we optimized and applied a proteome analysis of human pancreatic juice to identify biomarkers for pancreatic cancer. Pancreatic juice samples, devoid of blood o

  2. Changes in polyphenol content during production of grape juice concentrate

    NARCIS (Netherlands)

    Capanoglu, E.; Vos, de R.C.H.; Hall, R.D.; Boyacioglu, D.; Beekwilder, M.J.

    2013-01-01

    The production of grape juice concentrate on an industrial scale was evaluated and samples from the main steps of processing have been collected and analyzed. The sampling steps included the selection and washing of grapes (Nevsehir Patlak variety), pressing in order to obtain the juice separate

  3. The Chemical and Educational Appeal of the Orange Juice Clock.

    Science.gov (United States)

    Kelter, Paul B.; And Others

    1996-01-01

    Describes the recent history, chemistry, and educational uses of the Orange Juice Clock demonstration in which a galvanic cell is made from the combination of a magnesium strip, a copper strip, and juice in a beaker. Discusses the chemistry basics, extensions for more advanced students, questions for student/teacher workshop participants, and…

  4. Latent heat loss of Holstein cows in a tropical environment: a prediction model Perda de calor latente em vacas Holandesas em ambiente tropical: um modelo de predição

    Directory of Open Access Journals (Sweden)

    Alex Sandro Campos Maia

    2008-10-01

    Full Text Available Nine lactating Holstein cows with average 526 ± 5 kg of BW, five predominantly black and four predominantly white, bred in a tropical region and managed in open pasture were observed to measure cutaneous and respiratory evaporation rates under different environmental conditions. Cows were separated in three weight class: 1 (500 kg. Latent heat loss from cutaneous surface was measured using a ventilated capsule; evaporation in the respiratory system was measured using a facial mask. The results showed that heaviest cows (2 and 3 classes presented the least evaporation rates. When air temperature increased from 10 to 36ºC the relative humidity decreased from 90 to 30%. In these conditions the heat loss by respiratory evaporation increased from 5 to 57 Wm-2, while the heat loss by cutaneous evaporation increased from 30 to 350 Wm-2. The results confirm that latent heat loss was the main way of thermal energy elimination under high air temperatures (>30ºC; cutaneous evaporation was the main mechanism of heat loss, responding for about 85% of the heat loss. A model was presented for the prediction of the latent heat loss that was based on physiological and environmental variables and could be used to estimate the contribution of evaporation to thermoregulation; a second, based on air temperature only, should be used to make a simple characterization of the evaporation process.Nove vacas Holandesas lactantes com 526 ± 5 kg de peso corporal (cinco predominantemente pretas e quatro predominantemente brancas, criadas em região tropical e manejadas em pastagens, foram observadas com os objetivos de determinar simultaneamente as taxas de evaporação cutânea e respiratória em ambiente tropical e desenvolver modelos de predição. Para a medição da perda de calor latente pela superfície corporal, utilizou-se uma cápsula ventilada e, para a perda por respiração, utilizou-se uma máscara facial. Os resultados mostraram que as vacas que tinham

  5. Stabilization of anthocyanins in blackberry juice by glutathione fortification.

    Science.gov (United States)

    Stebbins, Nathan B; Howard, Luke R; Prior, Ronald L; Brownmiller, Cindi; Mauromoustakos, Andy

    2017-09-06

    Blackberry anthocyanins provide attractive color and antioxidant activity. However, anthocyanins degrade during juice processing and storage, so maintaining high anthocyanin concentrations in berry juices may lead to greater antioxidant and health benefits for the consumer. This study evaluated potential additives to stabilize anthocyanins during blackberry juice storage. The anthocyanin stabilizing agents used were: glutathione, galacturonic acid, diethylenetriaminepentaacetic acid and tannic acid, which were added at a level of 500 mg L(-1). Juice anthocyanin, flavonol, and ellagitannin content and percent polymeric color were measured over five weeks of accelerated storage at 30 °C. Glutathione had the greatest protective effect on total anthocyanins and polymeric color. Therefore a second study was performed with glutathione in combination with lipoic and ascorbic acids in an effort to use antioxidant recycling to achieve a synergistic effect. However, the antioxidant recycling system had no protective effect relative to glutathione alone. Glutathione appears to be a promising blackberry juice additive to protect against anthocyanin degradation during storage.

  6. Choice probability for apple juice based on novel processing techniques

    DEFF Research Database (Denmark)

    Olsen, Nina Veflen; Menichelli, E.; Grunert, Klaus G.

    2011-01-01

    and pulsed electric field (PEF) juice are compared with their probability of choice for pasteurized juice and freshly produced apple juice, and consumer choices are tried explained by values and consequences generated from a MEC study. The study support, at least partly, that means-end chain structures’ have......, within the core of academic consumer research, MEC has been almost ignored. One plausible explanation for this lack of interest may be that studies linking MEC data to choice have been few. In this study, we are to investigate how values and consequences generated from a previous MEC study structure can...... be linked to likelihood of choice. Hypotheses about European consumers’ likelihood of choice for novel processed juice are stated and tested in a rating based conjoint study in Norway, Denmark, Hungary and Slovakia. In the study, consumers probability of choice for high pressure processed (HPP) juice...

  7. Colour, phenolic content and antioxidant activity of grape juice

    Directory of Open Access Journals (Sweden)

    Vívian Maria Burin

    2010-12-01

    Full Text Available Viticultural practices in the State of Santa Catarina, Brazil, have shown economic growth, with the production of grapes used to produce wines and grape juice. Grapes are rich in phenolic compounds which have drawn attention not only because of their important role in the development of products derived from grapes, but also for their potential beneficial health effects. The objective of this study was to evaluate commercial, organic and homemade grape juices produced in Santa Catarina. Grape juices were analyzed for total phenolic content, colour, and antioxidant activity. The commercial juices had the highest average values for total monomeric anthocyanins and total phenolics. There was a strong positive correlation (R = 0.9566 between the antioxidant activity and total phenolic content for the commercial juice. In addition, the Principle Components Analysis showed a strong positive correlation between the red colour and total monomeric anthocyanins. However, the total monomeric anthocyanis and polymeric anthocyanins showed a negative correlation.

  8. CFDP Configuration: Enclid and Juice Scenarios

    Science.gov (United States)

    Valverde, Alberto; Taylor, Chris; Montesinos, Juan Antonio; Maiorano, Elena; Colombo, Cyril; Erd, Christian; Magistrati, Giorgio

    2014-08-01

    This paper presents the work done within the ESA ESTEC Data Systems Division, targeting the implementation of CFDP in future ESA Science Missions. EUCLID and JUICE currently include CCSDS File Delivery Protocol (CFDP) as baseline for payload data transfer to ground. The two missions have completely different characteristics, although both present quite demanding scenarios. Using the communication link characteristics as an input, some simulations have been performed to optimize the CFDP configuration and get some preliminary figures on the retransmission overhead, payload data bandwidth and number of parallel transactions needed to maintain full bandwidth utilization. The paper provides some guidelines on CFDP configuration and usage that can be useful in future CFDP implementations.

  9. Nitrile versus Latex for Glove Juice Sampling.

    Science.gov (United States)

    Landers, Timothy F; Dent, Anthony

    2014-01-01

    The objective of this study was to explore the utility of nitrile gloves as a replacement for latex surgical gloves in recovering bacteria from the hands. Two types of nitrile gloves were compared to latex gloves using the parallel streak method. Streaks of Klebsiella pneumoniae and Staphylococcus aureus were made on tryptic soy agar plates, and the zones of inhibition were measured around pieces of glove material placed on the plates. Latex gloves produced a mean zone of inhibition of 0.28 mm, compared to 0.002 mm for nitrile gloves (platex in glove juice sampling methods, since nitrile avoids the risk of latex exposure.

  10. Juice clarification by protease and pectinase treatments indicates new roles of pectin and protein in cherry juice turbidity

    DEFF Research Database (Denmark)

    Meyer, Anne S.; Zeuner, Birgitte; Pinelo-Jiménez, Manuel

    2010-01-01

    Industrial juice clarification is accomplished by a combination of enzymatic depectinization, gelatin–silica sol, and/or bentonite treatment. The gelatin–silica sol treatment step is particularly slow, mischievous, and requires comprehensive downstream processing to obtain clarified juice. In thi...

  11. The analytical study results of the processus of turbo-compound diesel engine with heat losses restriction and variable geometry turbine; Resultats de l'etude analytique des processus de l'installation turbocompound, avec limitation des transferts thermiques et regulation de la suralimentation

    Energy Technology Data Exchange (ETDEWEB)

    Benabbassi, A. [Centre Universitaire de Bechar (Algeria)

    2001-07-01

    The paper describes computer investigation on improving of performance engine parameters by limiting heat losses into walls and utilizing exhaust gases energy in power turbine connected to crank-shaft. Heat losses limitation improves indicated efficiency, if air - fuel ratio is provided high and if diesel has a sophisticated level of air - fuel mixing and combustion processes. The disadvantage for in - cylinder surfaces temperature growth is degradation in filling efficiency. Sufficient air - fuel ratio may be provided by employing higher exhaust gases temperature associated with heat losses limitation and by implementing a variable geometry turbine. (author)

  12. Pomegranate Juice Augments Memory and fMRI Activity in Middle-Aged and Older Adults with Mild Memory Complaints

    Directory of Open Access Journals (Sweden)

    Susan Y. Bookheimer

    2013-01-01

    Full Text Available Despite increasing emphasis on the potential of dietary antioxidants in preventing memory loss and on diet as a precursor of neurological health, rigorous studies investigating the cognitive effects of foods and their components are rare. Recent animal studies have reported memory and other cognitive benefits of polyphenols, found abundantly in pomegranate juice. We performed a preliminary, placebo-controlled randomized trial of pomegranate juice in older subjects with age-associated memory complaints using memory testing and functional brain activation (fMRI as outcome measures. Thirty-two subjects (28 completers were randomly assigned to drink 8 ounces of either pomegranate juice or a flavor-matched placebo drink for 4 weeks. Subjects received memory testing, fMRI scans during cognitive tasks, and blood draws for peripheral biomarkers before and after the intervention. Investigators and subjects were all blind to group membership. After 4 weeks, only the pomegranate group showed a significant improvement in the Buschke selective reminding test of verbal memory and a significant increase in plasma trolox-equivalent antioxidant capacity (TEAC and urolithin A-glucuronide. Furthermore, compared to the placebo group, the pomegranate group had increased fMRI activity during verbal and visual memory tasks. While preliminary, these results suggest a role for pomegranate juice in augmenting memory function through task-related increases in functional brain activity.

  13. Pomegranate juice augments memory and FMRI activity in middle-aged and older adults with mild memory complaints.

    Science.gov (United States)

    Bookheimer, Susan Y; Renner, Brian A; Ekstrom, Arne; Li, Zhaoping; Henning, Susanne M; Brown, Jesse A; Jones, Mike; Moody, Teena; Small, Gary W

    2013-01-01

    Despite increasing emphasis on the potential of dietary antioxidants in preventing memory loss and on diet as a precursor of neurological health, rigorous studies investigating the cognitive effects of foods and their components are rare. Recent animal studies have reported memory and other cognitive benefits of polyphenols, found abundantly in pomegranate juice. We performed a preliminary, placebo-controlled randomized trial of pomegranate juice in older subjects with age-associated memory complaints using memory testing and functional brain activation (fMRI) as outcome measures. Thirty-two subjects (28 completers) were randomly assigned to drink 8 ounces of either pomegranate juice or a flavor-matched placebo drink for 4 weeks. Subjects received memory testing, fMRI scans during cognitive tasks, and blood draws for peripheral biomarkers before and after the intervention. Investigators and subjects were all blind to group membership. After 4 weeks, only the pomegranate group showed a significant improvement in the Buschke selective reminding test of verbal memory and a significant increase in plasma trolox-equivalent antioxidant capacity (TEAC) and urolithin A-glucuronide. Furthermore, compared to the placebo group, the pomegranate group had increased fMRI activity during verbal and visual memory tasks. While preliminary, these results suggest a role for pomegranate juice in augmenting memory function through task-related increases in functional brain activity.

  14. Survival of Escherichia coli O157:H7 and Salmonella in apple cider and orange juice as affected by ozone and treatment temperature.

    Science.gov (United States)

    Williams, Robert C; Sumner, Susan S; Golden, David A

    2004-11-01

    Inactivation of Escherichia coli O157:H7 and Salmonella in apple cider and orange juice treated with ozone was evaluated. A five-strain mixture of E. coli O157:H7 or a five-serovar mixture of Salmonella was inoculated (7 log CFU/ml) into apple cider and orange juice. Ozone (0.9 g/h) was pumped into juices maintained at 4 degrees C, ambient temperature (approximately 20 degrees C), and 50 degrees C for up to 240 min, depending on organism, juice, and treatment temperature. Samples were withdrawn, diluted in 0.1% peptone water, and surface plated onto recovery media. Recovery of E. coli O157:H7 was compared on tryptic soy agar (TSA), sorbitol MacConkey agar, hemorrhagic coli agar, and modified eosin methylene blue agar; recovery of Salmonella was compared on TSA, bismuth sulfite agar, and xylose lysine tergitol 4 (XLT4) agar. After treatment at 50 degrees C, E. coli O157:H7 populations were undetectable (limit of 1.0 log CFU/ml; a minimum 6.0-log CFU/ml reduction) after 45 min in apple cider and 75 min in orange juice. At 50 degrees C, Salmonella was reduced by 4.8 log CFU/ml (apple cider) and was undetectable in orange juice after 15 min. E. coli O157:H7 at 4 degrees C was reduced by 4.8 log CFU/ml in apple cider and by 5.4 log CFU/ml in orange juice. Salmonella was reduced by 4.5 log CFU/ml (apple cider) and 4.2 log CFU/ml (orange juice) at 4 degrees C. Treatment at ambient temperature resulted in population reductions of less than 5.0 log CFU/ml. Recovery of E. coli O157:H7 and Salmonella on selective media was substantially lower than recovery on TSA, indicating development of sublethal injury. Ozone treatment of apple cider and orange juice at 4 degrees C or in combination with mild heating (50 degrees C) may provide an alternative to thermal pasteurization for reduction of E. coli O157:H7 and Salmonella in apple cider and orange juice.

  15. Coca-Cola's Acquisition Over Huiyuan Juice

    Institute of Scientific and Technical Information of China (English)

    Jin Sun

    2009-01-01

    @@ China's Anti-Monopoly Law,the foundation stone of the market economy,started to be implemented since August 1st 2008.After half a year of investigation,.Coca Cola's acquisition of Huiyuan Juice was put to a stop by Ministry of Commerce on March 18th 2009.It became the first abortive case since the implementation of the Anti-Monopoly Law and caused strong repercussions home and abroad.While the nationalists applauded for the decision,overseas media generally took a skeptical attitude,considering it as a case of trade protectionism.This phenomenon requires a rational interpretation and guidance for the domestic and international media.On the one hand,acquisition by foreign capital may bring advanced technology and management experience and promote economic development;on the other hand,it may lead to the monopoly of relevant market,hamper competition and cause some domestic brands to disappear.We should look at Coca Cola's acquisition of Huiyuan Juice from two aspects.

  16. Comparison of the polyphenolic composition and antioxidant activity of European commercial fruit juices.

    Science.gov (United States)

    Borges, Gina; Mullen, William; Crozier, Alan

    2010-10-01

    Thirty six commercial European fruit juices were tested to ascertain their antioxidant capacity and polyphenolic composition. Six of the products were labelled 100% pomegranate juice, the others included 20 brands of diluted pomegranate juice or pomegranate blended with other fruit juices and 10 different non-pomegranate fruit juices. The antioxidant capacity of all the juices was determined while anthocyanin, ellagitannin and ellagic acid profiles of the 26 pomegranate juices and pomegranate juice blends were obtained using HPLC-PDA-MS(2). Additional analysis was conducted on seven of the juices using HPLC with an on-line antioxidant detection system. Three of the "pure" pomegranate juices had the highest ellagitannin content and the highest antioxidant capacity. Only one of these three juices was rich in anthocyanins. The other "pure juices" had differences in their HPLC "pomegranate" fingerprint and also had a lower antioxidant capacity, in some cases lower than that of some of the blended juices. Vitamin C rather than phenolic compounds was the major contributor to the antioxidant capacity for some of the juices. Statistical analysis of both the antioxidant assay and the HPLC on-line antioxidant data demonstrated that the ellagitannins were the major antioxidants in the pomegranate juices. The complexity of the polyphenolic profile of pomegranates necessitates the use of HPLC-PDA-MS(2) for a thorough evaluation of juice composition and authenticity.

  17. 21 CFR 146.148 - Reduced acid frozen concentrated orange juice.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Reduced acid frozen concentrated orange juice. 146... SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CANNED FRUIT JUICES Requirements for Specific Standardized Canned Fruit Juices and Beverages § 146.148 Reduced acid frozen concentrated orange juice. (a) Reduced...

  18. 27 CFR 24.180 - Use of concentrated and unconcentrated fruit juice.

    Science.gov (United States)

    2010-04-01

    ... unconcentrated fruit juice. 24.180 Section 24.180 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX... concentrated and unconcentrated fruit juice. Concentrated fruit juice reduced with water to its original..., and unconcentrated fruit juice reduced with water to not less than 22 degrees Brix, is considered...

  19. 19 CFR 151.91 - Brix values of unconcentrated natural fruit juices.

    Science.gov (United States)

    2010-04-01

    ... 19 Customs Duties 2 2010-04-01 2010-04-01 false Brix values of unconcentrated natural fruit juices... Juices § 151.91 Brix values of unconcentrated natural fruit juices. The following values have been determined to be the average Brix values of unconcentrated natural fruit juices in the trade and commerce...

  20. Impact of Frozen Storage on the Anthocyanin and Polyphenol Contents of American Elderberry Fruit Juice.

    Science.gov (United States)

    Johnson, Mitch C; Thomas, Andrew L; Greenlief, C Michael

    2015-06-17

    The effects of frozen storage on the anthocyanin and polyphenol content of elderberry fruit juice are investigated. Juice from three genotypes of American elderberry (Adams II, Bob Gordon, and Wyldewood) was screened for total phenolic (TP) and total monomeric anthocyanin (TMA) contents with spectrophotometric methods. The individual anthocyanin content (IAC) of the juice was tested by coupling solid phase extraction with ultraperformance liquid chromatography-tandem mass spectrometry. Juice samples were tested initially upon harvest and then again after 3, 6, and 9 months of frozen storage. Juice from the three different genotypes had significantly different TP, TMA, and IAC profiles initially (p juice from different genotypes were significantly affected (p fruit juice.