Effect of sporulation medium on wet-heat resistance and structure of Alicyclobacillus acidoterrestris DSM 3922-type strain spores and modeling of the inactivation kinetics in apple juice.

Science.gov (United States)

Molva, Celenk; Baysal, Ayse Handan

2014-10-17

Alicyclobacillus acidoterrestris is a spoilage bacterium in fruit juices leading to high economic losses. The present study evaluated the effect of sporulation medium on the thermal inactivation kinetics of A. acidoterrestris DSM 3922 spores in apple juice (pH3.82±0.01; 11.3±0.1 °Brix). Bacillus acidocaldarius agar (BAA), Bacillus acidoterrestris agar (BATA), malt extract agar (MEA), potato dextrose agar (PDA) and B. acidoterrestris broth (BATB) were used for sporulation. Inactivation kinetic parameters at 85, 87.5 and 90°C were obtained using the log-linear model. The decimal reduction times at 85°C (D85°C) were 41.7, 57.6, 76.8, 76.8 and 67.2min; D87.5°C-values were 22.4, 26.7, 32.9, 31.5, and 32.9min; and D90°C-values were 11.6, 9.9, 14.7, 11.9 and 14.1min for spores produced on PDA, MEA, BATA, BAA and BATB, respectively. The estimated z-values were 9.05, 6.60, 6.96, 6.15, and 7.46, respectively. The present study suggests that the sporulation medium affects the wet-heat resistance of A. acidoterrestris DSM 3922 spores. Also, the dipicolinic acid content (DPA) was found highest in heat resistant spores formed on mineral containing media. After wet-heat treatment, loss of internal volume due to the release of DPA from spore core was observed by scanning electron microscopy. Since, there is no standardized media for the sporulation of A. acidoterrestris, the results obtained from this study might be useful to determine and compare the thermal resistance characteristics of A. acidoterrestris spores in fruit juices. Copyright © 2014 Elsevier B.V. All rights reserved.

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. Copyright © 2016. Published by Elsevier Ltd.

Effect of high-intensity pulsed electric fields processing and conventional heat treatment on orange-carrot juice carotenoids.

Science.gov (United States)

Torregrosa, Francisco; Cortés, Clara; Esteve, María J; Frígola, Ana

2005-11-30

Liquid chromatography (LC) was the method of choice for quantification of carotenoids (including geometrical isomers) to evaluate the effects of high-intensity pulsed electric field (HIPEF), a nonthermal preservation method, with different parameters (electric field intensities and treatment times), on an orange-carrot juice mixture (80:20, v/v). In parallel, a conventional heat treatment (98 degrees C, 21 s) was applied to the juice. HIPEF processing generally caused a significant increase in the concentrations of the carotenoids identified as treatment time increased. HIPEF treatment at 25 and 30 kV/cm provided a vitamin A concentration higher than that found in the pasteurized juice.

Winter-regime surface heat loss from heated streams

International Nuclear Information System (INIS)

Paily, P.P.; Macagno, E.O.; Kennedy, J.F.

1974-01-01

Evaluation of the rate of surface heat exchange between the water and air is a significant factor in any study of the thermal response of heated streams to heat inputs. Existing methods to determine the amount of heat transfer across the water surface are surveyed, and the different formulas developed for determining the heat exchange components are compiled. Heat-transfer models that have been proposed in the literature are reviewed, and a new linearized model for determining the rate of surface heat exchange is proposed. Generalized relations between the major climatological factors and the coefficients of the linearized heat-loss rate are established by multiple-regression analysis. The analysis is limited to cold-period conditions, in the sense that air temperatures below the freezing point of water only are considered in developing the regression equations. A computer program, using FORTRAN, is presented which enables the computation of the coefficients appearing in the linearized heat-loss rate for all combinations of the various climatological factors

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.

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.

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

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

Science.gov (United States)

Shenoy, Sonia F; Poston, Walker Sc; Reeves, Rebecca S; Kazaks, Alexandra G; Holt, Roberta R; Keen, Carl L; Chen, Hsin Ju; Haddock, C Keith; Winters, Barbara L; Khoo, Chor San H; Foreyt, John P

2010-02-23

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. 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. 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. 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 juice into the daily diet can be a simple and effective way to

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

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

Conservation of apple and pear juice concentrates. Synergic effect of heat and radiation

International Nuclear Information System (INIS)

Kaupert, N.L.; Lescano, H.G.; Kotliar, N.

1981-01-01

This paper aims at assessing the feasibility for conserving apple and pear-juice concentrates through the synergic action of heat and radiation. The material was packed in sterile 100-μm polyethylene bags and, after the treatment was applied, the resulting fractions were stored under room temperature (25 0 C+-1 0 C). The temperature applied to the samples before irradiation was 50 0 C during 10 minutes and the doses were 100, 200, 300 and 400 krad. For such purposes, a 60 Co 165-krad/h source was used, located in a mobile irradiator. Periodical microbiological, chemical and organoleptic controls of the food were performed on both control and on irradiated samples, with or without heat. A single alterating microorganism was isolated from all the samples, which was featured as Saccharomyces rouxii. Adopting the temperature as an application variable and the absorbed dose as a constant, the above osmophilic yeast is considerably more sensitive to radiations when it is suspended in a 50% sucrose solution, after the latter was submitted to a 50 0 C temperature treatment. It has been proved that 72.5 krad are needed to attain the reduction of a logarithmic cycle in the Saccharomyces rouxii population irradiated at room temperature, while 36 krad are needed if the sample has been previously heated to 50 0 C for 10 minutes. An attempt was made to apply the synergism of such process to the juice concentrate. Below 50 0 C associated with 400 krad gamma radiation, a total inactivation took place in the Saccharomyces rouxii during the 150 days under analysis. Colour changes were detected in the concentrate; however, the acceptability features for consumption remained at a normal value (level 5) in a hedonic scale of 7 points. (author)

Regenerator heat exchanger – calculation of heat recovery efficiency and pressure loss

DEFF Research Database (Denmark)

Pomianowski, Michal Zbigniew; Heiselberg, Per Kvols

Performance of heat exchangers is determined based on two main parameters: efficiency to exchange / recover heat and pressure loss due to friction between fluid and exchanger surfaces. These two parameters are contradicting each other which mean that the higher is efficiency the higher becomes...... pressure loss. The aim of the optimized design of heat exchanger is to reach the highest or the required heat efficiency and at the same time to keep pressure losses as low as possible keeping total exchanger size within acceptable size. In this report is presented analytical calculation method...... to calculate efficiency and pressure loss in the regenerator heat exchanger with a fixed matrix that will be used in the decentralized ventilation unit combined in the roof window. Moreover, this study presents sensitivity study of regenerator heat exchanger performance, taking into account, such parameters as...

Use of caprylic acid to control pathogens (Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium) in apple juice at mild heat temperature.

Science.gov (United States)

Kim, S A; Rhee, M S

2015-11-01

The aim of this study was to examine the effects of caprylic acid (CA) on pathogens in apple juice having intrinsic organic acids, and to determine any synergistic effects. Bactericidal effects of CA were examined against Escherichia coli O157:H7 and Salmonella Typhimurium present in apple juice at mild heating temperatures. Apple juice containing each of the pathogens was treated with CA (0·1, 0·2, 0·4, 0·6 or 0·8 mmol l(-1)) at 50 or 55°C. Treatment with 0·8 mmol l(-1) (0·013%) CA at 50°C for 5 min or with 0·6 mmol l(-1) (0·010%) CA at 55°C for 5 min resulted in the complete eradication of E. coli O157:H7 (initial population: 7·25-7·34 log CFU ml(-1)). Salmonella Typhimurium were more sensitive than E. coli O157:H7: all bacteria (7·81-7·55 log CFU ml(-1)) were eradicated by treatment with 0·2 mmol l(-1) (0·0032%) CA at 55°C for 5 min or with 0·6 mmol l(-1) CA at 50°C for 5 min. By contrast, when pH-adjusted apple juice (pH 7·0) was treated with 0·8 mmol l(-1) CA, there was no significant difference in bactericidal effects between CA-treated samples and controls (heat treatment alone or heat + 0·1% ethanol treatment). This result suggested that acidic pH in the apple juice boost the antibacterial effects of CA. CA treatment did not affect (P > 0·05) the pH, colour or °Brix of the apple juice. This study highlights the utility of CA as a natural antibacterial agent that can eliminate micro-organisms from apple juice at very low concentrations (≤0·013%) and temperatures (≤55°C) within a short time (≤10 min). The results of our study may contribute to the development of an efficient method for improving the microbiological safety of apple juice. © 2015 The Society for Applied Microbiology.

Heat loss mechanisms in a measurement of specific heat capacity of graphite

International Nuclear Information System (INIS)

Shipley, D.R.; Duane, S.

1996-01-01

Absorbed dose to graphite in electron beams with nominal energies in the range 3-20 MeV is determined by measuring the temperature rise in the core of a primary standard graphite calorimeter. This temperature rise is related to absorbed dose by a separate measurement of the specific heat capacity of the graphite core. There is, however, a small but significant amount of heat loss from the sample in the determination of specific heat capacity and corrections for these losses are required. This report discusses the sources of heat loss in the measurements and, where possible, provides estimates for the magnitude of these losses. For those mechanisms which are significant, a more realistic model of the measurement system is analysed and corrections for the losses are provided. (UK)

Turbulent energy losses during orchard heating

Energy Technology Data Exchange (ETDEWEB)

Bland, W.L.

1979-01-01

Two rapid-response drag anemometers and low time constant thermocouples, all at 4 m above a heated orchard floor, sampled wind component in the vertical direction and temperature at 30 Hz. The turbulent heat flux calculated revealed not more than 10% of the heat lost from the orchard was via turbulent transort. The observations failed to support previous estimates that at least a third of the energy applied was lost through turbulent transport. Underestimation of heat loss due to mean flow and a newly revealed flux due to spatial variations in the mean flow may explain the unaccounted for loss.

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.

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.

Analysis of the internal heat losses in a thermoelectric generator

DEFF Research Database (Denmark)

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

2014-01-01

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...... of radiative losses. Finally, heat losses due to internal natural convection in the module is shown to be negligible for the millimetre sized modules considered here. The combined case of radiative and conductive heat transfer resulted in the lowest efficiency. The optimized load resistance is found...... 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...

Improving MODPRESS heat loss calculations for PWR pressurizers

International Nuclear Information System (INIS)

Ramos, Natalia V.; Lira, Carlos A. Brayner O.; Castrillho, Lazara S.

2009-01-01

The improvement of heat loss calculations in MODPRESS transient code for PWR pressurizer analysis is the main focus of this investigation. Initially, a heat loss model was built based on heat transfer coefficient (HTC) correlations obtained in handbooks of thermal engineering. A hand calculation for Neptunus experimental test number U47 yielded a thermal power loss of 11.2 kW against 17.3 kW given by MODPRESS at the same conditions, while the experimental estimate is given as 17 kW. This comparison is valid only for steady state or before starting the transient experiment, because MODPRESS does not update HTC's when the transient phase begins. Furthermore, it must be noted that MODPRESS heat transfer coefficients are adjusted to reproduce the experimental value of the specific type of pressurizer. After inserting the new routine for HTC's into MODPRESS, the heat loss was calculated as 11.4 kW, a value very close to the first estimate but far below 17 kW found in the U47 experiment. In this paper, the heat loss model and results will be described. Further research is being developed to find a more general HTC that allows the analysis of the effects of heat losses on transient behavior of Neptunus and IRIS pressurizers. (author)

Inactivation of Escherichia coli O157:H7 in fruit juices by combined treatments of citrus fruit essential oils and heat.

Science.gov (United States)

Espina, Laura; Somolinos, María; Ouazzou, Abdenour Ait; Condón, Santiago; García-Gonzalo, Diego; Pagán, Rafael

2012-09-17

This work approaches the possibility of combining mild heat treatments with citrus fruit essential oils (EOs) to improve the effectiveness of heat treatments and thus to reduce treatment intensity. Concentrations between 10 and 200 μL/L of lemon, mandarin, or orange EO were tested at 54 °C for 10 min in laboratory media, determining that 200 μL/L of each EO was necessary to achieve a 5 log(10) reduction of the initial Escherichia coli O157:H7 concentration. A relationship could be established between sublethally injured cells after the heat treatment and inactivated cells after the combined process. In apple juice, the synergism in the inactivation of E. coli O157:H7 when adding 200 μL/L of lemon EO might suppose a reduction in the treatment temperature (of 4.5 °C) or in the treatment time (by 5.7 times) within the range of temperature assayed (54-60 °C). Addition of 75 μL/L of lemon EO was determined to achieve the same synergistic effect of the combined treatment when the initial inoculum was reduced from 3×10(7) to 3×10(4) CFU/mL. Since the addition of lemon EO did not decrease the hedonic acceptability of apple juice, the proposed combined treatment could be further studied and optimized for the production of new minimally processed juices. Copyright © 2012 Elsevier B.V. All rights reserved.

Amylase for Apple Juice Processing: Effects of pH, Heat, and Ca2+ Ions

Directory of Open Access Journals (Sweden)

Liliana N. Ceci

2002-01-01

Full Text Available The aim of this paper was to evaluate the effects of pH, heat, and Ca2+ ions on the α-amylase activities in a commercial amylolytic enzyme (Tyazyme L300, used for apple juice processing. Kinetics of thermal inactivation was studied in acetate and citrate/phosphate buffers at different temperatures (55–70 °C and enzyme concentrations (0.276 and 0.552 mL/100 mL. Maximum α-amylase activity was observed at pH=3.4 in both buffers. Effects of the addition of calcium chloride during and after thermal treatments were also investigated. α-amylase activities were measured by an iodometric method and thermal inactivation constants and D values (time for reducing 90 % of the enzymatic activity were estimated. The enzyme was more sensible to pH changes and heat when citrate ions were present in the reaction medium. If Ca2+ in the enzyme structure is bound to citrate then the resistance of the enzyme to pH changes and heat is lowered. Kinetics obtained according to Arrhenius equation and two enzymatic fractions (thermo-labile and thermoresistant were observed too. In citrate buffer the following relation was observed for thermo-labile fraction: log (D value = -0.144 t/°C + 12.992. The level of thermal inactivation also depended on the enzyme concentration. Higher thermal inactivation rates were obtained by increasing the enzyme concentration in the case when citrate was present. It was also found that the addition of calcium chloride (1 g/L after thermal treatment in median containing citrate reactivated the enzyme treated at 60 and 65 °C. The possible implications of these findings in apple juice processing were discussed.

Thermal death rate of ascospores of Neosartorya fischeri ATCC 200957 in the presence of organic acids and preservatives in fruit juices.

Science.gov (United States)

Rajashekhara, E; Suresh, E R; Ethiraj, S

1998-10-01

Heat-resistant molds, including Neosartorya fischeri, are known to spoil thermally processed fruit products. The control measures required for such problems must not cause an appreciable loss of the organoleptic qualities of the final products. In the present study we determined the thermal death rates of ascospores of N. fischeri ATCC 200957 in fruit juices containing organic acids and preservatives. The ascospores were able to survive for more than 6 h of heating at 75 degrees C, 5 h at 80 degrees C, and 3 to 4 h at 85 degrees C in mango or grape juice. Of the four organic acids tested, citric acid exhibited the maximal destruction of ascospores in mango juice at 85 degrees C (1/k = 27.22 min), and tartaric acid the least (1/k = 61.73 min). The effect of common preservatives on the thermal death rates of ascospores at .85 degrees C in mango and grape juices was studied. Almost similar effects on thermal inactivation of ascospores were noted when potassium sorbate (1/k = 29.38 min) or sodium benzoate (1/k = 27.64 min) or the combination of both (1/k = 27.53 min) was used in mango juice. In grape juice, potassium sorbate (1/k = 25.07 min) was more effective than sodium benzoate (1/k = 50.08 min) or the combination of both (1/k = 40.79 min) in inactivation of ascospores of the mold. The thermal death rate (1/k) values in mango and grape juices in the absence of any preservative were 63.51 and 69.27 min respectively.

Heat Loss Evaluation of the SMART-ITL Primary System

International Nuclear Information System (INIS)

Ryu, Sung Uk; Bae, Hwang; Kim, Dong Eok; Park, Keun Tae; Park, Hyun Sik; Yi, Sung Jae

2013-01-01

It is considered that the heat loss rate is one of the critical factors affecting the transient behavior of an integral effect test facility. This paper presents the experimental results of the heat loss rate for the primary system of a SMART-ITL (System-Integrated Modular Advanced ReacTor-Integral Test Loop) facility including the pressurizer (PZR). To evaluate the heat loss rate of the primary system, two different approaches were pursued, i. e., integral and differential approaches. The integral approach is a constant temperature method which controls the core and PZR powers at a desired temperature condition and the differential approach is a natural cooling-down measurement method that lasts for a long period of time. In the present work, the heat losses derived from integral and differential approaches were acquired for the primary system of the SMART-ITL. The results obtained by the two approaches were very similar. In addition, an empirical correlation with respect to the difference between the wall temperature and the ambient temperature was proposed to represent the heat loss characteristics of the SMART-ITL facility. The estimated heat losses could be used to estimate the heat loss during the tests and code simulations

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.

Ion heat conduction losses in Extrap

International Nuclear Information System (INIS)

Tennfors, E.

1989-08-01

The classical ion heat conduction losses in Extrap discharges are calculated using polynomial magnetic field profiles and compared to the power input. For polynomials matched to magnetic field profiles measured in present experiments, these losses are small. By varying the coefficients of the polynomials, a region is found, where the power input can balance the classical heat conduction losses. Each set of coefficients corresponds to values of the parameters F and Θ used in RFP physics. The region determines a region in an F-Θ diagram, including the usual RFP region but extending to higher values of Θ and βΘ

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. © 2015 Institute of Food Technologists®

21 CFR 146.114 - Lemon juice.

Science.gov (United States)

2010-04-01

... food. The lemon oil and lemon essence (derived from lemons) content may be adjusted in accordance with... juice, as defined in this paragraph, may be preserved by heat sterilization (canning), refrigeration...

Research on the Influencing Factors of China Apple Juice Trade

OpenAIRE

Du Juan

2013-01-01

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...

Heat losses through pipe connections in hot water stores

DEFF Research Database (Denmark)

Andersen, Elsa; Fan, Jianhua; Furbo, Simon

2007-01-01

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...... 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......, calculations show that the yearly thermal performance of solar domestic hot water systems is strongly reduced if the hot water tank has a thermal bridge located at the top of the tank....

Production of purple sweet potato (Ipomoea batatas L.) juice having high anthocyanin content and antioxidant activity

Science.gov (United States)

Dwiyanti, G.; Siswaningsih, W.; Febrianti, A.

2018-05-01

The purpose of the study was to retrieve procedure of production of purple sweet potato (Ipomoea batatas L.) juice with the best total anthocyanin and antioxidant activity. Purple sweet potato was processed into purple sweet potato juice through a process of heating with temperature variations of 700C, 800C, and 900C and various duration of heating, which are 5 mins, 10 mins, and 15 mins. The total anthocyanin was determined by using pH differential method. The antioxidant activity was determined by using DPPH (2,2-Diphenyl-l-picrylhydrazyl) method. Total anthocyanin of purple sweet potato juice declined in the range between 215.08 mg/L - 101.86 mg/L. The antioxidant activity of purple sweet potato juice declined in the range between 90.63% - 67.79%. Antioxidant activity and total anthocyanin purple sweet potato juice decreases with increasing temperature and duration of heating. The best characteristics found in purple sweet potato juice were made with warming temperatures of 800C. The product with the highest antioxidant activity, total anthocyanins, and good durability was prepared at 800C heating temperature for 5 mins.

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.

Aging Impairs Whole-Body Heat Loss in Women under Both Dry and Humid Heat Stress.

Science.gov (United States)

Notley, Sean R; Poirier, Martin P; Hardcastle, Stephen G; Flouris, Andreas D; Boulay, Pierre; Sigal, Ronald J; Kenny, Glen P

2017-11-01

This study was designed to determine whether age-related impairments in whole-body heat loss, which are known to exist in dry heat, also occur in humid heat in women. To evaluate this possibility, 10 young (25 ± 4 yr) and 10 older (51 ± 7 yr) women matched for body surface area (young, 1.69 ± 0.11; older, 1.76 ± 0.14 m, P = 0.21) and peak oxygen consumption (V˙O2peak) (young, 38.6 ± 4.6; older, 34.8 ± 6.6 mL·kg·min, P = 0.15) performed four 15-min bouts of cycling at a fixed metabolic heat production rate (300 W; equivalent to ~45% V˙O2peak), each separated by a 15-min recovery, in dry (35°C, 20% relative humidity) and humid heat (35°C, 60% relative humidity). Total heat loss (evaporative ± dry heat exchange) and metabolic heat production were measured using direct and indirect calorimetry, respectively. Body heat storage was measured as the temporal summation of heat production and loss. Total heat loss was lower in humid conditions compared with dry conditions during all exercise bouts in both groups (all P body heat storage in young and older women, respectively (both P body heat storage was 29% and 16% greater in older women compared with young women in dry and humid conditions, respectively (both P < 0.05). Increasing ambient humidity reduces heat loss capacity in young and older women. However, older women display impaired heat loss relative to young women in both dry and humid heat, and may therefore be at greater risk of heat-related injury during light-to-moderate activity.

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%.

6'7'-Dihydroxybergamottin contributes to the grapefruit juice effect.

Science.gov (United States)

Kakar, Shefali M; Paine, Mary F; Stewart, Paul W; Watkins, Paul B

2004-06-01

Our objective was to assess the contribution of 6',7'-dihydroxybergamottin (DHB) to the inhibitory effect of grapefruit juice toward intestinal cytochrome P450 (CYP) 3A4. An aqueous extract was prepared from grapefruit juice by centrifugation, filtration, and repeated washing of the particulate with water. The concentrations of various furanocoumarins in this grapefruit juice "serum" and in whole grapefruit juice were measured by HPLC and their identities confirmed by liquid chromatography-tandem mass spectrometry. Five healthy volunteers were given a single tablet of felodipine (10 mg) with whole grapefruit juice, orange juice-containing serum, or plain orange juice (control). The pharmacokinetic outcomes of felodipine were evaluated by noncompartmental methods. The effects of serum and purified DHB (at the same concentrations as those measured in the orange juice-containing serum used in the clinical study) were compared, in vitro, with regard to (1) the reversible and mechanism-based inhibition of the catalytic activity of complementary deoxyribonucleic acid-expressed CYP3A4 and (2) the time-dependent loss of immunoreactive CYP3A4 protein in modified Caco-2 cells. The concentration of DHB in serum was comparable to that measured in whole grapefruit juice (38 micromol/L versus 43 micromol/L), and the concentrations of other known furanocoumarins were well below the lowest published concentration required to inhibit catalytic activity by 50%. Relative to plain orange juice, orange juice-containing serum significantly increased the median felodipine area under the plasma concentration-time curve by 1.9-fold (P =.04) and increased the maximum concentration by 1.7-fold (P =.01). In vitro, serum and purified DHB had similar inhibitory effects toward CYP3A4 activity with respect to both reversible inhibition (95% confidence interval, 85% +/- 5.7% and 75% +/- 4.5%, respectively) and mechanism-based inhibition after a 15-minute preincubation (95% confidence interval, 79

Plasma Heating and Losses in Toroidal Multipole Fields

International Nuclear Information System (INIS)

Armentrout, C. J.; Barter, J. D.; Breun, R. A.; Cavallo, A. J.; Drake, J. R.; Etzweiler,; Greenwood, J. R.

1974-01-01

The heating and loss of plasmas have been studied in three pulsed, toroidal multipole devices: a large levitated octupole, a small supported octupole and a very small supported quadrupole. Plasmas are produced by gun injection and heated by electron and ion cyclotron resonance heating and ohmic heating. Electron cyclotron heating rates have been measured over a wide range of parameters, and the results are in quantitative agreement with stochastic heating theory. Electron cyclotron resonance heating produces ions with energies larger than predicted by theory. With the addition of a toroidal field, ohmic heating gives densities as high as 10 13 cm -3 in the toroidal quadrupole and 10 12 cm -3 in the small octupole. Plasma losses for n=5 x 10 9 cm -3 plasmas are inferred from Langmuir probe and Fabry-Perot interferometer measurements, and measured with special striped collectors on the wall and rings. The loss to a levitated ring is measured using a modulated light beam telemeter. The confinement is better than Bohm but considerably worse than classical. Low frequency convective cells which are fixed in space are observed. These cells around the ring are diminished when a weak toroidal field is added, and loss collectors show a vastly reduced flux to the rings. Analysis of the spatial density profile shows features of B-independent diffusion. The confinement is sensitive to some kinds of dc field errors, but surprisingly insensitive to perturbations of the ac confining field

Impact of Next Generation District Heating Systems on Distribution Network Heat Losses: A Case Study Approach

Science.gov (United States)

Li, Yu; Rezgui, Yacine

2018-01-01

District heating (DH) is a promising energy pathway to alleviate environmental negative impacts induced by fossil fuels. Improving the performance of DH systems is one of the major challenges facing its wide adoption. This paper discusses the heat losses of the next generation DH based on the constructed Simulink model. Results show that lower distribution temperature and advanced insulation technology greatly reduce network heat losses. Also, the network heat loss can be further minimized by a reduction of heat demand in buildings.

Thermal tolerance of acid-adapted and unadapted Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes in cantaloupe juice and watermelon juice.

Science.gov (United States)

Sharma, M; Adler, B B; Harrison, M D; Beuchat, L R

2005-01-01

A study was performed to determine D values of acid-adapted and unadapted cells of Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes in cantaloupe juice and watermelon juice. Salmonella enterica serotype Poona, S. enterica serotype Saphra, two strains of E. coli O157:H7, and two strains of L. monocytogenes were grown in tryptic soy broth (TSB) and TSB supplemented with 1% glucose for 24 h at 37 degrees C. Decimal reduction times (D values) of cells suspended in unpasteurized cantaloupe juice and watermelon juice were determined. Acid-adapted cells of Salmonella and E. coli O157:H7, but not L. monocytogenes, had increased thermal tolerance compared with cells that were not acid-adapted. There was no correlation between soluble solids content of the two types of juice and thermal resistance. Growth of Salmonella and E. coli O157:H7 in cantaloupe juice, watermelon juice, or other acidic milieu, either in preharvest or postharvest environments, may result in cross protection to heat. The pasteurization conditions necessary to achieve elimination of pathogens from these juices would consequently have to be more severe if cells are habituated to acidic environments. Insights from this study provide guidance to developing pasteurization processes to eliminate Salmonella, E. coli O157:H7, and L. monocytogenes in cantaloupe juice and watermelon juice.

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

2015-03-04

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.

Orbit losses of strongly ICRF-heated ions

International Nuclear Information System (INIS)

Anderson, A.; Dillner, Oe.; Lisak, M.

1992-01-01

An approximate analytical investigation is made to assess the importance of orbit losses of strongly ICRF-heated minority ions. Explicit expressions for the fraction of lost minority ions are derived and shown to be in good agreement with numerical simulation results. The results indicate that present day ICRF heating power density levels cannot be raised significantly without causing important particle and energy losses due to unconfined particle orbits. 6 refs., 5 figs

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...

LC–MS/MS and UPLC–UV Evaluation of Anthocyanins and Anthocyanidins during Rabbiteye Blueberry Juice Processing

Directory of Open Access Journals (Sweden)

Rebecca E. Stein-Chisholm

2017-11-01

Full Text Available Blueberry juice processing includes multiple steps and each one affects the chemical composition of the berries, including thermal degradation of anthocyanins. Not-from-concentrate juice was made by heating and enzyme processing blueberries before pressing, followed by ultrafiltration and pasteurization. Using LC–MS/MS, major and minor anthocyanins were identified and semi-quantified at various steps through the process. Ten anthocyanins were identified, including 5 arabinoside and 5 pyrannoside anthocyanins. Three minor anthocyanins were also identified, which apparently have not been previously reported in rabbiteye blueberries. These were delphinidin-3-(p-coumaroyl-glucoside, cyanidin-3-(p-coumaroyl-glucoside, and petunidin-3-(p-coumaroyl-glucoside. Delphinidin-3-(p-coumaroyl-glucoside significantly increased 50% after pressing. The five known anthocyanidins—cyanidin, delphinidin, malvidin, peonidin, and petunidin—were also quantitated using UPLC–UV. Raw berries and press cake contained the highest anthocyanidin contents and contribute to the value and interest of press cake for use in other food and non-food products. Losses of 75.7% after pressing and 12% after pasteurization were determined for anthocyanidins during not-from-concentrate juice processing.

Evaluation of radurizited and pasteurized fruits juices during 12 months of storage

International Nuclear Information System (INIS)

Wilska-Jeszka, J.; Skorupinska, A.

1975-01-01

Stability of radurized red and black currant, bilberry, plum and tomato juices, stored at a temperature of 20+-3 0 C, was investigated. With 60 Co as radiation source, doses of 0,5 to 1,5 Mrad were applied. In a 12-month period no significant changes in pH, total and volatile acidity were found. Anthocyanic pigment and ascorbic acid losses were greater in radurized than in pasteurized juices. No organoleptic changes occurred after irradiation with 1 Mrad in tomato juices, very little change in plum and bilberry juices and considerable unfavorable changes in currant juice

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...

Effect of irradiation and blanching on the quality of juices of Spuriopinella bracycarpar during storage

International Nuclear Information System (INIS)

Oh, D.H.; Ham, S.S.; Lee, S.Y.; Park, B.K.; Kim, S.H.; Chung, C.K.; Kang, I.J.

1998-01-01

The research was investigated to determine the effect of irradiation or blanching either alone or in combination on the shelf-life of juices of Spuriopinella bracycarpar during storages. The juices was made from fresh or blanced Spuriopinella bracycarpar and gamma irradiated at the doses (0.5 kGy to 5 kGy). Microbial growth, color change, vitamin C, and sensory evaluation were evaluated during storage at 4 and 25℃. Blanched juices had little effect on the inhibition of microbial growth compared to that of fresh juices. However, significant reduction of microbial counts was observed in the 0.5 kGy irradiation of both juices and inhibition efficiency was greatly increased when irradiated juices was stored at 4℃ rather than at room temperature. Fresh juices without irradiation were little different from the irradiated fresh juices until 20d storage on color change because the juices was rapidly browned immediately after getting the juices from extractor, but blanched juices showed more bright and clear color than that of fresh juices. However, irradiated blanched juices showed greatly reduced the L, a, and b value compared to the non-irradiated blanched juices during storage. The loss of vitamin C from non-irradiated fresh juices was increased during storage and the irradiated fresh juices had little effect on the vitamin C change compared to the non-irradiated fresh juices. However, blanched juices showed less reduction of vitamin C than fresh juices and the irradiated blanched juices had little difference on the vitamin C change compared to the non-irradiated blanched juices, and both treatment showed less vitamin C loss at 4℃ storage. Fresh juces showed more strong grass flavor and biterness than blanched juices and irradiated fresh juices showed little difference on brightness, grass flavor, bitterness, freshness and acceptability, but irradiated blanched juices had better sensory evaluation on grass flavor, bitterness, freshness, and acceptability than non

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.

Heat loss investigation from spherical cavity receiver of solar concentrator

International Nuclear Information System (INIS)

Shewale, V. C.; Dongarwar, P. R.; Gawande, R. P.

2016-01-01

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

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

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...

Assessment of heat loss for RSG-GAS primary cooling system

International Nuclear Information System (INIS)

Dibyo, S.

1998-01-01

Heat Loss is part term of energy balance equation of system, therefore heat loss very important thing in the thermal dynamic analysis. Heat energy loosed from the surface pipe to the air in the room was calculated. Heat energy pass through by conduction, convection and radiation. The convection process are caused by moving of air density, i.e up flow of the hot air return to be down flow. The heat transfer phenomenon could be determined by empirical correlation of Heilman. The primary cooling system is consisted to the 3 zone : 1). Zone of (safety valves-heat exchanger), 2). Zone of heat exchanger surfaces, 3). Zone of heat exchanger-reactor pool. By using input data of air temperature are about 25 o C, temperature of primary coolant about 45 o C, The heat Loss along the pipes to the air are 23.9 k watt or 0.1%

Effect of human skin grafts on whole-body heat loss during exercise heat stress: a case report.

Science.gov (United States)

Ganio, Matthew S; Gagnon, Daniel; Stapleton, Jill; Crandall, Craig G; Kenny, Glen P

2013-01-01

When exposed to heat stress, increases in cutaneous blood flow and sweating in well-healed grafted skin are severely attenuated, which could impair whole-body heat loss if skin grafts cover a large portion of total body surface area (TBSA). It is unknown to what extent whole-body heat loss is impaired when skin grafts cover a significant (eg, >50%) proportion of TBSA. The authors examined whole-body heat exchange during and after 60 min of cycling exercise in the heat (35°C; 25% relative humidity), at a fixed rate of metabolic heat production (~400 W) in a woman (age, 36 years; mass, 78.2 kg) with well-healed (17+ years) skin grafts covering 75% of TBSA. Her responses were compared with two noninjured control subjects. Whole-body evaporative and dry heat exchange were measured by direct calorimetry. While exercising in the same ambient conditions and at the same rate of heat production, relative evaporative heat loss of nongrafted skin in the grafted subject (ie, evaporative heat loss per m) was nearly twice that of the control subjects. However, total rate of evaporative heat loss reached only 59% of the amount required for heat balance in the skin-grafted subject compared with 92 ± 3% in controls. Thus, the increase in core temperature was 2-fold greater for the grafted (1.22°C) vs control (0.61 ± 0.19°C) individuals. This case study demonstrates that a large area of grafted skin greatly diminishes maximum evaporative heat loss during exercise in the heat, making a compensable environment for control subjects uncompensable for skin-grafted individuals.

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

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 o...

21 CFR 146.132 - Grapefruit juice.

Science.gov (United States)

2010-04-01

... in the finished food. The grapefruit pulp, grapefruit oil, and grapefuit essence (components derived... paragraph (a)(2) of this section. Grapefruit juice, as defined in this paragraph, may be preserved by heat... sirup, dextrose, glucose sirup, and fructose. Sweeteners defined in part 168 of this chapter shall be as...

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.

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].

Effect of thermal treatment on the quality of cloudy apple juice.

Science.gov (United States)

Krapfenbauer, Gottfried; Kinner, Mathias; Gössinger, Manfred; Schönlechner, Regine; Berghofer, Emmerich

2006-07-26

Apple juice from eight different varieties of apples was heated at high-temperature (60-90 degrees C) and short-time (20-100 s) (HTST) combinations. To determine the effect of heating conditions on enzymatic browning and cloud stability in apple juices, the activity of polyphenol oxidase and pectinesterase was analyzed and correlated with the thermal treatment conditions and the quality of the juice. Additional investigations included the measurement of pH value, soluble solid content, titratable acidity, color, and turbidity after 3 and 6 months. The results showed that HTST treatment at 80 degrees C already inactivated polyphenol oxidase, whereas pectinesterase activity was reduced to half and could even at 90 degrees C not be inactivated completely. In fact, highest residual pectinesterase activity was found at 60 degrees C. Heating at 70 degrees C caused stable pectinesterase activity and even a slight increase for 50 and 100 s heating times. Turbidity and lightness increased after HTST treatment. In particular, differences in cloud stability between the varieties were measured. HTST parameters did not correlate with the residual cloud stability after 6 months. The sensory evaluation revealed that only a few combinations were distinguishable. The best stability of cloud and color in relation to heat impact was achieved by HTST treatment between 70 degrees C/100 s and 80 degrees C/20 s.

21 CFR 156.145 - Tomato juice.

Science.gov (United States)

2010-04-01

...). The food is preserved by heat sterilization (canning), refrigeration, or freezing. When sealed in a... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Tomato juice. 156.145 Section 156.145 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN...

Heat loss and fluid leakage tests of the ROSA-III facility

International Nuclear Information System (INIS)

Suzuki, Mitsuhiro; Tasaka, Kanji; Shiba, Masayoshi

1981-12-01

The report presents characteristic test results about the steady state heat loss, one of the inherent characteristics of the ROSA-III test facility. The steady state heat loss tests were conducted at five different temperature conditions between 111 0 C and 290 0 C . Net heat loss rates were obtained by estimating the electric power supplied to the core, heat input from the recirculation pumps and steam leakage rate. The heat loss characteristics have important contribution to analyses of the ROSA-III small break tests. A following simple relation was obtained between the net heat loss rate Q*sub(HL) (kJ/s) (*: radical) of the ROSA-III facility and the temperature difference ΔT ( 0 C) between the fluid temperature of the system and the room temperature, Q*sub(HL) = 0.56 x ΔT. (*: radical) And the steam leak flow at normal operating condition of the ROSA-III test, (P = 7.2 MPa) was obtained as 8.9 x 10 -3 kg/s and corresponding steam leakage energy as 10.5 kJ/s. The heat input from the recirculation pumps was indirectly estimated under a constant speed by assuming the heat input was equal to the brake horce power of the pumps. (author)

Ripple losses during ICRF heating in Tore Supra

International Nuclear Information System (INIS)

Basiuk, V.; Eriksson, L.-G.; Bergeaud, V.; Chantant, M.; Martin, G.; Nguyen, F.; Reichle, R.; Vallet, J.C.; Delpeche, L.; Surle, F.

2004-01-01

The toroidal field coils in Tore Supra are supra-conducting, and their number is restricted to 18. As a result, the ripple is fairly large, about 7% at the plasma boundary. Tore Supra has consequently been equipped with dedicated ripple loss diagnostics, which has allowed ripple loss studies. This paper reports on the measurements made with these diagnostics and provides an analysis of the experimental results, comparing them with theoretical expectations whenever possible. Furthermore, the main heating source accelerating ions in Tore Supra is ion cyclotron resonance range of frequency (ICRF) heating, and the paper provides new information on the ripple losses of ICRF accelerated ions. (author)

Test bench HEATREC for heat loss measurement on solar receiver tubes

Science.gov (United States)

Márquez, José M.; López-Martín, Rafael; Valenzuela, Loreto; Zarza, Eduardo

2016-05-01

In Solar Thermal Electricity (STE) plants the thermal energy of solar radiation is absorbed by solar receiver tubes (HCEs) and it is transferred to a heat transfer fluid. Therefore, heat losses of receiver tubes have a direct influence on STE plants efficiency. A new test bench called HEATREC has been developed by Plataforma Solar de Almería (PSA) in order to determinate the heat losses of receiver tubes under laboratory conditions. The innovation of this test bench consists in the possibility to determine heat losses under controlled vacuum.

Not-from-concentrate blueberry juice extraction utilizing frozen fruit, heated mash, and enzyme processes

Science.gov (United States)

Juice production is a multibillion dollar industry and an economical way to use fruit past seasonal harvests. To evaluate how production steps influence not-from-concentrate (NFC) blueberry (Vaccinium sp.) juice recovery, bench top and pilot scale experiments were performed. In bench-top, southern h...

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.

Comparison of the nutrient content of fresh fruit juices vs commercial fruit juices.

Science.gov (United States)

Densupsoontorn, Narumon; Jirapinyo, Pipop; Thamonsiri, Nuchnoi; Wongarn, Renu; Phosuya, Panarat; Tritiprat, Amornrat; Patraarat, Siriphan; Pidatcha, Pannee; Suwannthol, Lerson

2002-08-01

To compare the types and quantities of carbohydrate, electrolytes, pH and osmolarity of fresh fruit juices and commercial fruit juices. Forty kinds of fresh fruits available in Thai markets were analyzed for types and quantities of carbohydrate, electrolyte, pH and osmolarity and compared with previously obtained data for commercial fruit juices. Most fresh fruit juices did not contain sucrose, whereas, commercial fruit juices mostly have sucrose in the range of 3-112 g/L. Although both fruit juices were acidic (pH varied from 3.6-6.7 and 3.2-5.8 of fresh juice and commercial juice), fresh fruit juices had a more neutral pH than commercial fruit juices. Apple, guava, orange, pear, and pineapple juices from commercial fruit juices had a high osmolarity compared with fresh fruit juices. All types of fresh fruit juices contained less sodium than commercial ones, whereas, most fresh fruit juices contained more potassium, phosphorus, and magnesium than commercial fluids. The nutrient content of fresh fruit juices and commercial fruit juices from the same kinds of fruits are not the same, possibly due to the manufacturing process. Therefore, physicians should know the composition of fruit juices in order to advise patients properly.

Carvacrol and p-cymene inactivate Escherichia coli O157:H7 in apple juice

Directory of Open Access Journals (Sweden)

Roller Sibel

2005-06-01

Full Text Available Abstract Background Outbreaks of food poisoning associated with drinking un-pasteurised apple juice contaminated with enterohaemorrhagic Escherichia coli O157:H7 are a cause of serious illness and occasionally death. Whilst a well-established heat process (pasteurisation will readily eliminate the pathogen, some consumers are demanding more fresh-like foods that have not been subjected to processing methods that are perceived as severe and may lead to loss of flavour and vitamins. Therefore, alternative methods are being investigated to replace pasteurisation and improve the safety of minimally-processed juices. The addition of natural antimicrobial substances such as the phenolic substances carvacrol and p-cymene (derived from the essential oils of herbs and spices provides a potential new route to assure safety and extend the shelf-life of raw fruit juices. The aim of this study was to evaluate the addition of very low concentrations (0.25–1.25 mM of carvacrol and p-cymene both individually and in combination as a novel means of controlling Escherichia coli O157:H7 in un-pasteurised apple juice. Results When inoculated at a level of 4 log CFU/ml into un-pasteurised apple juice (pH 3.20 ± 0.06, Escherichia coli O157:H7 survived for up to 3 and 19 days at 25° and 4°C, respectively. Treatment of the juice with 1.25 mM carvacrol or p-cymene reduced the numbers of E. coli O157:H7 to undetectable levels within 1–2 days at both storage temperatures. The effective concentrations of carvacrol could be reduced even further by combining it at 0.5 mM with cymene at 0.25 mM. The phenolic compounds were biocidal against both spoilage yeasts and E. coli O157:H7 thereby increasing the shelf-life and improving the safety of un-pasteurised apple juice, particularly when stored at chill temperatures. Conclusion The results showed that the natural antimicrobial compounds carvacrol and p-cymene could potentially be used to extend the shelf life and improve

Study of high energy ion loss during hydrogen minority heating in TFTR

International Nuclear Information System (INIS)

Park, J.; Zweben, S.J.

1994-03-01

High energy ion loss during hydrogen minority ICRF heating is measured and compared with the loss of the D-D fusion products. During H minority heating a relatively large loss of high energy ions is observed at 45 degrees below the outer midplane, with or without simultaneous NBI heating. This increase is most likely due to a loss of the minority tail protons, a possible model for this process is described

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

Directory of Open Access Journals (Sweden)

Russell Greenberg

Full Text Available 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.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%.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.

Changes in pectins and product consistency during the concentration of tomato juice to paste.

Science.gov (United States)

Anthon, Gordon E; Diaz, Jerome V; Barrett, Diane M

2008-08-27

Concentrating tomato juice to paste during the tomato season allows for preservation and long-term storage, but subsequent dilution for formulation of value-added products is known to result in a loss of consistency. To understand the reasons for this, samples of unconcentrated juice, processing intermediates, and concentrated paste were collected from an industrial processing plant during normal commercial production. All samples were diluted with water to 5 degrees Brix and then analyzed for consistency and pectin content. Whole juice consistency, measured with a Bostwick consistometer, decreased through the course of juice concentration, with the largest change occurring early in the process, as the juice was concentrated from 5 to 10 degrees Brix. This decrease in consistency occurred during the production of paste from both hot- and cold-break juices. The change in Bostwick value was correlated with a decrease in the precipitate weight ratio. The loss of consistency during commercial processing was not the direct result of water removal because a sample of this same 5 degrees Brix juice could be concentrated 2-fold in a vacuum oven and then diluted back to 5 degrees Brix with no change in consistency or precipitate ratio. Total pectin content did not change as the juice was concentrated to paste, but the proportion of the total pectin that was water soluble increased. The greatest increases in pectin solubility occurred during the hot break and late in the process where the evaporator temperature was the highest.

Watermelon juice: potential functional drink for sore muscle relief in athletes.

Science.gov (United States)

Tarazona-Díaz, Martha P; Alacid, Fernando; Carrasco, María; Martínez, Ignacio; Aguayo, Encarna

2013-08-07

l-Citrulline is an excellent candidate to reduce muscle soreness, and watermelon is a fruit rich in this amino acid. This study investigated the potential of watermelon juice as a functional drink for athletes. An in vitro study of intestinal absorption of l-citrulline in Caco-2 cells was performed using unpasteurized (NW), pasteurized (80 °C for 40 s) watermelon juice (PW) and, as control, a standard of l-citrulline. l-citrulline bioavailability was greater when it was contained in a matrix of watermelon and when no heat treatment was applied. In the in vivo experiment (maximum effort test in a cycloergometer), seven athletes were supplied with 500 mL of natural watermelon juice (1.17 g of l-citrulline), enriched watermelon juice (4.83 g of l-citrulline plus 1.17 g from watermelon), and placebo. Both watermelon juices helped to reduce the recovery heart rate and muscle soreness after 24 h.

LC-MS/MS and UPLC-UV evaluation of anthocyanins and anthocyanidins during rabbiteye blueberry juice processing

Science.gov (United States)

Blueberry juice processing includes multiple steps and each affect the chemical composition of the berries, including thermal degradation of anthocyanins. Not from concentrate juice was made by heating and enzyme processing blueberries before pressing followed by ultrafiltration and pasteurization. ...

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

Chlorophyll loss associated with heat-induced senescence in bentgrass.

Science.gov (United States)

Jespersen, David; Zhang, Jing; Huang, Bingru

2016-08-01

Heat stress-induced leaf senescence is characterized by the loss of chlorophyll from leaf tissues. The objectives of this study were to examine genetic variations in the level of heat-induced leaf senescence in hybrids of colonial (Agrostis capillaris)×creeping bentgrass (Agrostis stolonifera) contrasting in heat tolerance, and determine whether loss of leaf chlorophyll during heat-induced leaf senescence was due to suppressed chlorophyll synthesis and/or accelerated chlorophyll degradation in the cool-season perennial grass species. Plants of two hybrid backcross genotypes ('ColxCB169' and 'ColxCB190') were exposed to heat stress (38/33°C, day/night) for 28 d in growth chambers. The analysis of turf quality, membrane stability, photochemical efficiency, and chlorophyll content demonstrated significant variations in the level of leaf senescence induced by heat stress between the two genotypes, with ColXCB169 exhibiting a lesser degree of decline in chlorophyll content, photochemical efficiency and membrane stability than ColXCB190. The assays of enzymatic activity or gene expression of several major chlorophyll-synthesizing (porphobilinogen deaminase, Mg-chelatase, protochlorophyllide-reductase) and chlorophyll-degrading enzymes (chlorophyllase, pheophytinase, and chlorophyll-degrading peroxidase) indicated heat-induced decline in leaf chlorophyll content was mainly due to accelerated chlorophyll degradation, as manifested by increased gene expression levels of chlorophyllase and pheophytinase, and the activity of pheophytinase (PPH), while chlorophyll-synthesizing genes and enzymatic activities were not differentially altered by heat stress in the two genotypes. The analysis of heat-induced leaf senescence of pph mutants of Arabidopsis further confirmed that PPH could be one enzymes that plays key roles in regulating heat-accelerated chlorophyll degradation. Further research on enzymes responsible in part for the loss of chlorophyll during heat

Oceans and continents: Similarities and differences in the mechanisms of heat loss

International Nuclear Information System (INIS)

Sclater, J.G.; Parsons, B.; Jaupart, C.

1981-01-01

The principal objective of this paper is to present a simple and self-consistent review of the basic physical processes controlling heat loss from the earth. To accomplish this objective, we give a short summary of the oceanic and continental data and compare and contrast the respective mechanisms of heat loss . In the oceans we concentrate on the effect of hydrothermal circulation, and on the continents we consider in some detail a model relating surface heat flow to varying depth scales for the distribution of potassium, thorium, and uranium. From this comparison we conclude that the range in possible geotherms at depths below 100 to 150 km under continents and oceans overlaps and the thermal structure beneath an old stable continent is indistinguishable from that beneath an ocean were it at equilibrium. Oceans and continents are part of the same thermal system. Both have an upper rigid mechanical layer where heat loss is by conduction and a lower thermal boundary layer where convection is dominant. The simple conductive definition of the plate thickness is an oversimplification. The observed distribution of area versus age in the ocean allows us to investigate the dominant mechanism of heat loss which is plate creation. This distribution and an understanding of the heat flow through oceans and continents can be used to calculate the heat loss of the earth. This heat loss is 10 13 cal/s (4.2 x 10 13 W) of which more than 60% results from the creation of oceanic plate. The relation between area and age of the oceans is coupled to the ridge and subducting slab forces that contribute to the driving mechanism for plate motions. These forces are self-regulating and maintain the rate of plate generation required to achieve a balance between heat loss and heat generation

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 (p<0.05) increased red color intensity by 37% and ACY concentration by 41%, compared to the control. After 16-day storage, the BI of gallic 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. Copyright © 2016 Elsevier Ltd. All rights reserved.

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.

Food-drug interactions precipitated by fruit juices other than grapefruit juice: An update review.

Science.gov (United States)

Chen, Meng; Zhou, Shu-Yi; Fabriaga, Erlinda; Zhang, Pian-Hong; Zhou, Quan

2018-04-01

This review addressed drug interactions precipitated by fruit juices other than grapefruit juice based on randomized controlled trials (RCTs). Literature was identified by searching PubMed, Cochrane Library, Scopus and Web of Science till December 30 2017. Among 46 finally included RCTs, six RCTs simply addressed pharmacodynamic interactions and 33 RCTs studied pharmacokinetic interactions, whereas seven RCTs investigated both pharmacokinetic and pharmacodynamic interactions. Twenty-two juice-drug combinations showed potential clinical relevance. The beneficial combinations included orange juice-ferrous fumarate, lemon juice- 99m Tc-tetrofosmin, pomegranate juice-intravenous iron during hemodialysis, cranberry juice-triple therapy medications for H. pylori, blueberry juice-etanercept, lime juice-antimalarials, and wheat grass juice-chemotherapy. The potential adverse interactions included decreased drug bioavailability (apple juice-fexofenadine, atenolol, aliskiren; orange juice-aliskiren, atenolol, celiprolol, montelukast, fluoroquinolones, alendronate; pomelo juice-sildenafil; grape juice-cyclosporine), increased bioavailability (Seville orange juice-felodipine, pomelo juice-cyclosporine, orange-aluminum containing antacids). Unlike furanocoumarin-rich grapefruit juice which could primarily precipitate drug interactions by strong inhibition of cytochrome P450 3A4 isoenzyme and P-glycoprotein and thus cause deadly outcomes due to co-ingestion with some medications, other fruit juices did not precipitate severely detrimental food-drug interaction despite of sporadic case reports. The extent of a juice-drug interaction may be associated with volume of drinking juice, fruit varieties, type of fruit, time between juice drinking and drug intake, genetic polymorphism in the enzymes or transporters and anthropometric variables. Pharmacists and health professionals should properly screen for and educate patients about potential adverse juice-drug interactions and help

Food-drug interactions precipitated by fruit juices other than grapefruit juice: An update review

Directory of Open Access Journals (Sweden)

Meng Chen

2018-04-01

Full Text Available This review addressed drug interactions precipitated by fruit juices other than grapefruit juice based on randomized controlled trials (RCTs. Literature was identified by searching PubMed, Cochrane Library, Scopus and Web of Science till December 30 2017. Among 46 finally included RCTs, six RCTs simply addressed pharmacodynamic interactions and 33 RCTs studied pharmacokinetic interactions, whereas seven RCTs investigated both pharmacokinetic and pharmacodynamic interactions. Twenty-two juice-drug combinations showed potential clinical relevance. The beneficial combinations included orange juice-ferrous fumarate, lemon juice-99mTc-tetrofosmin, pomegranate juice-intravenous iron during hemodialysis, cranberry juice-triple therapy medications for H. pylori, blueberry juice-etanercept, lime juice-antimalarials, and wheat grass juice-chemotherapy. The potential adverse interactions included decreased drug bioavailability (apple juice-fexofenadine, atenolol, aliskiren; orange juice-aliskiren, atenolol, celiprolol, montelukast, fluoroquinolones, alendronate; pomelo juice-sildenafil; grape juice-cyclosporine, increased bioavailability (Seville orange juice-felodipine, pomelo juice-cyclosporine, orange-aluminum containing antacids. Unlike furanocoumarin-rich grapefruit juice which could primarily precipitate drug interactions by strong inhibition of cytochrome P450 3A4 isoenzyme and P-glycoprotein and thus cause deadly outcomes due to co-ingestion with some medications, other fruit juices did not precipitate severely detrimental food–drug interaction despite of sporadic case reports. The extent of a juice-drug interaction may be associated with volume of drinking juice, fruit varieties, type of fruit, time between juice drinking and drug intake, genetic polymorphism in the enzymes or transporters and anthropometric variables. Pharmacists and health professionals should properly screen for and educate patients about potential adverse juice

Volatile, anthocyanidin, quality and sensory changes in rabbiteye blueberry from whole fruit through pilot plant juice processing.

Science.gov (United States)

Beaulieu, John C; Stein-Chisholm, Rebecca E; Lloyd, Steven W; Bett-Garber, Karen L; Grimm, Casey C; Watson, Michael A; Lea, Jeanne M

2017-01-01

High antioxidant content and keen marketing have increased blueberry demand and increased local production which in turn mandates new uses for abundant harvests. Pilot scale processes were employed to investigate the anthocyanidin profiles, qualitative volatile compositions, and sensorial attributes in not-from-concentrate (NFC) 'Tifblue' rabbiteye blueberry juices. Processing prior to pasteurization generally resulted in increased L * and hue angle color, while a * , b * , and C * decreased. After 4 months pasteurized storage, non-clarified juice (NCP) lost 73.8% of total volatiles compared with 70.9% in clarified juice (CJP). There was a total anthocyanidin decrease of 84.5% and 85.5% after 4 months storage in NCP and CJP, respectively. Storage itself resulted in only 14.2% and 7.2% anthocyanidin loss after pasteurization in NCP and CJP. Storage significantly affected nine flavor properties in juices; however, there were no significant differences in the blueberry, strawberry, purple grape, floral, sweet aroma, or sweet tastes between processed and stored juices. NFC pasteurized blueberry juices maintained desirable flavors even though highly significant volatile and anthocyanidin losses occurred through processing. Maintenance of color and flavor indicate that NFC juices could have an advantage over more abusive methods often used in commercial juice operations. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

HEAT LOSS FROM HOT WATER SUPPLY LINE IN A RESIDENTIAL BUILDING

OpenAIRE

近藤, 修平; 鉾井, 修一

2011-01-01

In order to the evaluate heat loss from hot water supply lines in a residential building, hot water demand in a house in Chiba prefecture was measured and analyzed. The following results were obtained. 1. The heat loss of the hot water supply line was about 132kJ for the shower and 110kJ for the bathtub in winter. Since the temperature difference between the inlet and outlet of the hot water supply line is small, the measured heat loss from the hot water supply line sometimes becomes negative...

Synergic effect of gamma radiation with thermal treatment for conserving natural apple juice from Gala variety

International Nuclear Information System (INIS)

Blumer, L.; Domarco, R.E.; Spoto, M.H.F.; Walder, J.M.M.; Matraia, C.

1995-01-01

This paper aims at the feasibility of a new method for conserving natural apple juice using no chemicals. The apple juice was extract from Gala apple variety and was bottled in sterile 100 ml amber vials. The samples were treated by: heat at 60 0 C for 20 minutes; heat at 80 0 C for 20 minutes; radiation; radiation plus heat (60 0 ); radiation plus heat 80 0 C. The radiation doses were 0,2,4 and 6 kGy at the dose rate of 1.6 kGy/h. The juice quality control was carried out by chemical analysis (total soluble solids, pH, acidity, ascorbic acid) following the AOAC methodology. The samples were stored under refrigeration conditions 5±3 0 C) up to 180 days. It was observed an alteration of the total soluble solids and the pH during the storage period for all treatments. The pH was also affected by the combined treatments (radiation plus heat). The acidity was affected by the interaction of storage period and heat temperature. The ascorbic acid was affected by the synergic effect of heat and radiation and by the interaction radiation and storage period. (author). 8 refs, 6 figs

PROCESS FOR THE PREPARATION OF JUICE FROM FRUIT RAW MATERIAL AND MEDALS

Directory of Open Access Journals (Sweden)

Andrey Aleksandrovich Belyaev

2017-01-01

Full Text Available The article presents the results of technology development and the formulation of a fruit juice with honey, the study of the organoleptic, physical-chemical and microbiological properties of the resulting product. The best organoleptic properties are set for a sample containing small-fruited apple juice – 750 ml, honey – 25 ml, syrup hips – 50 ml, water – 175 ml. The results of the physicochemical tests showed that the content of soluble solids in the juice was 16.2% sugar – 37.6% titratable acids in terms of malic acid – 0.46%. Mesophilic clostridium, spore-forming mesophilic aerobic and facultative anaerobic microorganisms group asporogenous microorganisms, mold fungi, yeast in samples of blended juice is not detected. Inclusion in separate heat treatment technology for honey syrup – 60 degrees, and small-fruited apple juice – 75 degrees is necessary for the greatest saving in honey nutrients, and the receipt of the application of microbiological safety performance. In terms of industrial sterility of the sample corresponds to the technical regulations on juice products TR CU 023/2011.

Behavior of Lactobacillus plantarum and Saccharomyces cerevisiae in fresh and thermally processed orange juice.

Science.gov (United States)

Alwazeer, Duried; Cachon, Remy; Divies, Charles

2002-10-01

Lactobacillus plantarum and Saccharomyces cerevisiae are acid-tolerant microorganisms that are able to spoil citrus juices before and after pasteurization. The growth of these microorganisms in orange juice with and without pasteurization was investigated. Two samples of orange juice were inoculated with ca. 10(5) CFU/ml of each microorganism. Others were inoculated with ca. 10(7) CFU/ml of each microorganism and then thermally treated. L. plantarum populations were reduced by 2.5 and 6 and 2 log10 CFU/ml, respectively. Samples of heated and nonheated juice were incubated at 15 degrees C for 20 days. Injured populations of L. plantarum decreased by ca. 2 log10 CFU/ml during the first 70 h of storage, but those of S. cerevisiae did not decrease. The length of the lag phase after pasteurization increased 6.2-fold for L. plantarum and 1.9-fold for S. cerevisiae, and generation times increased by 41 and 86%, respectively. The results of this study demonstrate the differences in the capabilities of intact and injured cells of spoilage microorganisms to spoil citrus juice and the different thermal resistance levels of cells. While L. plantarum was more resistant to heat treatment than S. cerevisiae was, growth recovery after pasteurization was faster for the latter microorganism.

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...... the heat loss from the tank sides will be distributed at different levels of the tank at different thermal conditions. The results show that 20–55% of the side heat loss drops to layers below in the part of the tank without the presence of thermal stratification. A heat loss removal factor is introduced...

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)

Modeling heat loss from the udder of a dairy cow.

Science.gov (United States)

Gebremedhin, Kifle G; Wu, Binxin

2016-07-01

A mechanistic model that predicts sensible and latent heat fluxes from the udder of a dairy cow was developed. The prediction of the model was spot validated against measured data from the literature, and the result agreed within 7% of the measured value for the same ambient temperature. A dairy cow can lose a significant amount of heat (388W/m(2)) from the udder. This suggests that the udder could be considered as a heat sink. The temperature profile through the udder tissue (core to skin) approached the core temperature for an air temperature ≥37°C whereas the profile decreased linearly from the core to skin surface for an air temperature less than 37°C. Sensible heat loss was dominant when ambient air temperature was less than 37.5°C but latent heat loss was greater than sensible heat loss when air temperature was ≥37.5°C. The udder could lose a total (sensible + latent) heat flux of 338W/m(2) at an ambient temperature of 35°C and blood-flow rate of 3.2×10(-3)m(3)/(sm(3) tissue). The results of this study suggests that, in time of heat stress, a dairy cow could be cooled by cooling the udder only (e.g., using an evaporative cooling jacket). Copyright © 2016 Elsevier Ltd. All rights reserved.

Self-heating, gamma heating and heat loss effects on resistance temperature detector (RTD) accuracy

International Nuclear Information System (INIS)

Qian, T.; Hinds, H.W.; Tonner, P.

1997-01-01

Resistance temperature detectors (RTDs) are extensively used in CANDU nuclear power stations for measuring various process and equipment temperatures. Accuracy of measurement is an important performance parameter of RTDs and has great impact on the thermal power efficiency and safety of the plant. There are a number of factors that contribute to some extent to RTD measurement error. Self-heating, gamma heating and the heat-loss throughout conduction of the thermowell are three of these factors. The degree to which these three affect accuracy of RTDs used for the measurement of reactor inlet header temperature (RIHT) has been analyzed and is presented in this paper. (author)

Heat loss prediction of a confined premixed jet flame using a conjugate heat transfer approach

NARCIS (Netherlands)

Gövert, S.; Mira, D.; Zavala-Ake, M.; Kok, J.B.W.; Vázquez, M.; Houzeaux, G.

2017-01-01

The presented work addresses the investigation of the heat loss of a confined turbulent jet flame in a lab-scale combustor using a conjugate-heat transfer approach and large-eddy simulation. The analysis includes the assessment of the principal mechanisms of heat transfer in this combustion chamber:

Fitness-related differences in the rate of whole-body evaporative heat loss in exercising men are heat-load dependent.

Science.gov (United States)

Lamarche, Dallon T; Notley, Sean R; Louie, Jeffrey C; Poirier, Martin P; Kenny, Glen P

2018-01-01

What is the central question of this study? Aerobic fitness modulates heat loss, but the heat-load threshold at which fitness-related differences in heat loss occur in young healthy men remains unclear. What is the main finding and its importance? We demonstrate using direct calorimetry that aerobic fitness modulates heat loss in a heat-load-dependent manner, with fitness-related differences occurring between young men who have low and high fitness when the heat load is ∼≥500 W. Although aerobic fitness has been known for some time to modulate heat loss, our findings define the precise heat-load threshold at which fitness-related differences occur. The effect of aerobic fitness (defined as rate of peak oxygen consumption) on heat loss during exercise is thought to be related to the level of heat stress. However, it remains unclear at what combined exercise and environmental (net) heat-load threshold these fitness-related differences occur. To identify this, we assessed whole-body heat exchange (dry and evaporative) by direct calorimetry in young (22 ± 3 years) men matched for physical characteristics with low (Low-fit; 39.8 ± 2.5 ml O 2  kg -1  min -1 ), moderate (Mod-fit; 50.9 ± 1.2 ml O 2  kg -1  min -1 ) and high aerobic fitness (High-fit; 62.0 ± 4.4 ml O 2  kg -1  min -1 ; each n = 8), during three 30 min bouts of cycling in dry heat (40°C, 12% relative humidity) at increasing rates of metabolic heat production of 300 (Ex1), 400 (Ex2) and 500 W (Ex3), each followed by a 15 min recovery period. Each group was exposed to a similar net heat load (metabolic plus ∼100 W dry heat gain; P = 0.83) during each exercise bout [∼400 (Ex1), ∼500 (Ex2) and ∼600 W (Ex3); P fit (Ex2, 466 ± 21 W; Ex3, 557 ± 26 W) compared with the Low-fit group (Ex2, 439 ± 22 W; Ex3, 511 ± 20 W) during Ex2 and Ex3 (P ≤ 0.03). Conversely, evaporative heat loss for the Mod-fit group did not differ from either the High-fit or Low

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. PMID:25332721

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.

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.

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

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

DEFF Research Database (Denmark)

Fan, Jianhua; Furbo, Simon

2012-01-01

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...... 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...... with a height to diameter ratio of 5. A tank with uniform temperatures and with thermal stratification is studied. A detailed computational fluid dynamics (CFD) model of the tank is developed to calculate the natural convection flow in the tank. The distribution of the heat loss coefficient for the different...

Polyphenol composition and antioxidant activity of Kei-apple (Dovyalis caffra) juice.

Science.gov (United States)

Loots, Du Toit; van der Westhuizen, Francois H; Jerling, Johann

2006-02-22

The polyphenolic and ascorbate (ASC) components as well as the antioxidant capacity of Kei-apple (Dovyalis caffra) juice were analyzed and compared to three other fruit juices. The Kei-apple juice had significantly the highest total polyphenolic concentrations (1013 mg gallic acid equivalent/L), and solid phase (C(18)) fractionation identified the majority of these polyphenols to be phenolic acids. The Kei-apple juice also had significantly the highest ASC concentrations (658 mg/L), which showed exceptional heat stability with very little conversion to dehydroascorbate (DHA). Antioxidant capacities of both the unfractionated fruit juices and their solid phase-extracted fractions, as determined by oxygen radical absorbance capacity and ferric reducing antioxidant power analyses, correlated well to the polyphenol concentrations. Gas chromatography-mass spectrometry analyses showed caffeic acid as the most abundant polyphenol present (128.7 mg/L) in the Kei-apple juice; it contributed to 63% of the total antioxidant capacity (of all of the individual compounds identified). Other notable polyphenols identified in higher concentrations included p-coumaric acid, p-hydroxyphenylacetic acid, and protocatechuic acid. Our results therefore support the putative high antioxidant value linked to this fruit and better define this potential in terms of the major antioxidants that exist in the Kei-apple.

Solid-phase fermentation and juice expression systems for sweet sorghum

Energy Technology Data Exchange (ETDEWEB)

Bryan, W.L.; Monroe, G.E.; Caussariel, P.M.

1985-01-01

Two systems to recover fermented juice from variety M 81E sweet sorghum stalks that contained about 11% fermentable sugar were compared. (a) Stalks with leaves and tops removed were chopped and inoculated with 0.2% yeast in a forage harvester, stored under anaerobic conditions for 75 hours in insulated fermentors and pressed in a screw press to recover fermented juice (5-6% ethanol). (b) Mechanically harvested sweet sorghum billets (30 cm length) without leaves or seed heads were shredded and milled in a 3-roll mill; and bagasse was inoculated with 0.2% yeast, fermented for 100 h and pressed to recover fermented juice (4 to 5% ethanol). Potential ethanol yields were 75% of theoretical for the forage harvest system and 78% for the shredder mill system, based on 95% of theoretical ethanol yield from juice expressed during milling and no loss of ethanol during fermentation, handling and pressing in the screw press. 20 references.

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

Science.gov (United States)

2010-04-01

... AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Spirits § 24.237 Spirits added to juice or... fruit juice to which spirits have been added will be included in the appropriate tax class of any wine inventory and will be properly identified. Juice or concentrated juice to which wine spirits are added will...

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...... 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...

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.

Heat transfer study on open heat exchangers used in jaggery production modules – Computational Fluid Dynamics simulation and field data assessment

International Nuclear Information System (INIS)

La Madrid, Raul; Marcelo, Daniel; Orbegoso, Elder Mendoza; Saavedra, Rafael

2016-01-01

Highlights: • Heat transfer modeling and simulation between flue gases and sugar cane juice. • Use of Computational Fluid Dynamics to get thermal parameters of a jaggery furnace. • Data acquisition system installed in the jaggery production module. • Parametric analysis changing the flue-gases velocity to represent temperature drops. - Abstract: Jaggery (also called organic sugar) is a concentrated product of sugarcane juice that is produced in rural communities in the highlands and jungle of Peru. In the last few years there has been an increase in the exports of jaggery and higher volumes of production are required driving this activity from a rural process with small production to an industry seeking greater productivity. In this framework, optimization of the use of energy becomes essential for the proper development of the process of production and the correct performance of the involved equipment. Open heat exchangers made of stainless steel are used in the production of jaggery. These heat exchangers containing sugarcane juice are placed over a flue gas duct. The thermal energy contained in the gas is used to evaporate the water contained in the sugarcane juice thickening the juice and after evaporating almost all the water, a pasty crystalline yellow substance is left in the boiling pan which becomes solid after cooling, this is the jaggery. The modeling and simulation of heat transfer between the combustion gases and the juice is very important in order to improve the thermal efficiency of the process. It permits to know with a high level of detail the physical phenomena of heat transfer occurring from bagasse combustion flue gases to sugarcane juice. This paper presents the results of the numerical simulation of heat transfer phenomena in the open heat exchangers and those results are compared to field measured data. Numerical results about temperature drop of flue gases in the several locations of the jaggery furnace are in good accordance with

Selection of process conditions by risk assessment for apple juice pasteurization by UV-heat treatments at moderate temperatures.

Science.gov (United States)

Gayán, E; Torres, J A; Alvarez, I; Condón, S

2014-02-01

The effect of bactericidal UV-C treatments (254 nm) on Escherichia coli O157:H7 suspended in apple juice increased synergistically with temperature up to a threshold value. The optimum UV-C treatment temperature was 55 °C, yielding a 58.9% synergistic lethal effect. Under these treatment conditions, the UV-heat (UV-H55 °C) lethal variability achieving 5-log reductions had a logistic distribution (α = 37.92, β = 1.10). Using this distribution, UV-H55 °C doses to achieve the required juice safety goal with 95, 99, and 99.9% confidence were 41.17, 42.97, and 46.00 J/ml, respectively, i.e., doses higher than the 37.58 J/ml estimated by a deterministic procedure. The public health impact of these results is that the larger UV-H55 °C dose required for achieving 5-log reductions with 95, 99, and 99.9% confidence would reduce the probability of hemolytic uremic syndrome in children by 76.3, 88.6, and 96.9%, respectively. This study illustrates the importance of including the effect of data variability when selecting operational parameters for novel and conventional preservation processes to achieve high food safety standards with the desired confidence level.

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

KAUST Repository

Tay-Wo-Chong, Luis; Zellhuber, Mathieu; Komarek, Thomas; Im, Hong G.; Polifke, Wolfgang

2015-01-01

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

Fig Juice Fermented with Lactic Acid Bacteria as a Nutraceutical Product

Directory of Open Access Journals (Sweden)

Sima Khezri 1, Parvin Dehghan 2 * , Razzagh Mahmoudi 3, Mahdi Jafarlou 4

2016-12-01

Full Text Available Background: Probiotics are live microorganisms bringing useful effects to the host through balancing intestine microbiota. This research was undertaken to determine the suitability of fig juice as raw material for production of probiotic juice by three species of lactic acid bacteria (Lactobacillus casei, Lactobacillus plantarum and Lactobacillus delbrueckii. Methods: Heat treated fig juices were inoculated (6 log CFU/ml by three species inocula separately and incubated at 30 °C for 72 h. Changes in the pH, acidity, reducing sugar content and viable cell counts during the fermentation were monitored. Sensory characteristics of probiotic fig juice were also evaluated. Results: L. delbrueckii grew well on fig juice; reached nearly 9 log CFU/ml after 48 h of fermentation at 30 °C. After 4 weeks of cold storage at 4 °C, the viable cell counts of L. delbrueckii and L. plantarum were still 6 and 5 log CFU/ml, respectively, in fermented fig juice; but L. casei was just survived until 2th week of cold storage time, reduced from 9 to 3 log CFU/ml. The results of the sensory evaluation showed that fermented fig juice samples were significantly different (P<0.05 from the control sample in taste, odor, consistency and overall acceptability. L. casei was more acceptable comparing to the others. Conclusion: L. delbrueckii was the most suitable strain from the point of survivability among other species at the consumption time. Therefore, probiotic fig juice can serve as healthy beverage for vegetarians and consumers with lactose-allergy.

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 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.

Analysis of decay heat removal following loss of RHR

International Nuclear Information System (INIS)

Naff, S.A.; Ward, L.W.

1991-01-01

Recent plant experience has included many events occurring during outages at pressurized water reactors. A recent example is the loss of residual heat removal system event that occurred March 20, 1990 at the Vogtle-1 plant following refueling. Plant conditions during outages differ markedly from those prevailing at normal full-power operation on which most past research has concentrated. Specifically, during outages the core power is low, the coolant system may be in a drained state with air or nitrogen present, and various reactor coolant system closures may be unsecured. With the residual heat removal system operating, the core decay heat is readily removed. However, if the residual heat removal system capability is lost and alternative heat removal means cannot be established, heat up of the coolant could lead to core coolant boil-off, fuel rod heat up, and core damage. A study was undertaken by the Nuclear Regulatory Commission to identify what information was needed to understand pressurized water reactor response to an extended loss of residual heat removal event during refueling and maintenance outages. By identifying the possible plant conditions and cooling methods that might be used, the controlling thermal-hydraulic processes and phenomena were identified. Controlling processes and phenomena include: gravity drain into the reactor coolant system, core water boil-off, and reflux condensation cooling processes

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. © The Author(s) 2015.

Fitness-related differences in the rate of whole-body total heat loss in exercising young healthy women are heat-load dependent.

Science.gov (United States)

Lamarche, Dallon T; Notley, Sean R; Poirier, Martin P; Kenny, Glen P

2018-03-01

What is the central question of this study? Aerobic fitness modulates heat loss, albeit the heat load at which fitness-related differences occur in young healthy women remains unclear. What is the main finding and its importance? We demonstrate using direct calorimetry that fitness modulates heat loss in a heat-load dependent manner, with differences occurring between young women of low and high fitness and matched physical characteristics when the metabolic heat load is at least 400 W in hot, dry conditions. Although fitness has been known for some time to modulate heat loss, our findings define the metabolic heat load at which fitness-related differences occur. Aerobic fitness has recently been shown to alter heat loss capacity in a heat-load dependent manner in young men. However, given that sex-related differences in heat loss capacity exist, it is unclear whether this response is consistent in women. We therefore assessed whole-body total heat loss in young (21 ± 3 years old) healthy women matched for physical characteristics, but with low (low-fit; 35.8 ± 4.5 ml O 2  kg -1  min -1 ) or high aerobic fitness (high-fit; 53.1 ± 5.1 ml O 2  kg -1  min -1 ; both n = 8; indexed by peak oxygen consumption), during three 30 min bouts of cycling performed at increasing rates of metabolic heat production of 250 (Ex1), 325 (Ex2) and 400 W (Ex3), each separated by a 15 min recovery, in hot, dry conditions (40°C, 11% relative humidity). Whole-body total heat loss (evaporative ± dry heat exchange) and metabolic heat production were measured using direct and indirect calorimetry, respectively. Body heat content was measured as the temporal summation of heat production and loss. Total heat loss did not differ during Ex1 (low-fit, 215 ± 16 W; high-fit, 231 ± 20 W; P > 0.05) and Ex2 (low-fit, 278 ± 15 W; high-fit, 301 ± 20 W; P > 0.05), but was lower in the low-fit (316 ± 21 W) compared with the high-fit women (359 ± 32�

Chemical composition and organoleptic evaluation of juice from steamed cashew apple blended with orange juice.

Science.gov (United States)

Inyang, U E; Abah, U J

1997-01-01

Fully riped cashew apples (yellow variety) were steamed for 7 minutes prior to juice extraction. The extracted juice was blended with various proportions of sweet orange juice. Chemical composition and organoleptic evaluation were carried out on both the blended and unblended juices. The ascorbic acid content of unsteamed cashew apple juice was 287 mg/100 ml. Steaming of the cashew apple prior to juice extraction resulted in a decreased (230 mg/100 ml) content of ascorbic acid. It also led to slight decreases in soluble solids and titratable acidity. A comparison of the chemical composition of the two juices showed that the orange juice contained more sugars, titratable acidity and soluble solids but less ascorbic acid than cashew apple juice. Consequently, the soluble solids, titratable acidity, reducing and total sugars of the blends increased with increase in the proportions of orange juice while the content of ascorbic acid was decreasing. In spite of the decrease in ascorbic acid content of the blends, results showed that blended juice would no doubt be a very good source of ascorbic acid. Result of the organoleptic evaluation revealed that a 60% cashew apple and 40% orange juice gave a good quality juice in terms of flavor, after taste and overall acceptability.

Measuring and heat losses for district heating systems in detached house areas; Maet- och vaermefoerluster foer fjaerrvaermesystem i smaahusomraaden

Energy Technology Data Exchange (ETDEWEB)

Cederborg, Frederick; Nordgren, Ola [FVB Sverige ab, Vaesteraas (Sweden)

2005-07-01

Within 'low heat load' areas e.g. residential areas, with low energy consumption per individual customer, the resulting relationship between the heat loss and the energy sales is big. For these customers with low energy consumption, in particular during the summer season, concerns have been raised regarding the ability of the heat volume meters to register the true energy consumption. In order to determine the magnitude of the losses, the Swedish District Heating Association, has initiated a measuring project where measurements have been made in two separate residential areas with different system configurations and different temperature control programs. The measurements were performed from May 15, 2003 to September 23, 2004. The main objective for the project was to gather data and to analyse the magnitude of the total losses in the building systems. The relation between the heat losses and the measuring losses was also studied briefly. Two types of systems have been studied, on one hand a conventional district heating area with primary connected houses and on the other hand an area with secondary connected houses with PEX-pipes in Enkoeping. The heat and measuring losses at the area Munksundet in Enkoeping is 17 % at a 'load density' of 0,84. This value is somewhat lower than the accounted annual relative loss of 22-23 % stated in the report 'FVF 1997:11 Fjaerrvaerme till smaahus'. The results show that a secondary connected low temperature system with PEX-pipes is an interesting connection alternative for small houses. Also at the residential area Rotskaer in Skutskaer, the heat and measuring losses are lower than the accounted annual relative loss, about 24 % at a 'load density' of 0,49,which is to be compared with about 33 % annual relative loss according to the report 'FVF 1997:11'. Within this assignment there are difficulties to divide the measuring losses in short circuit flows and errors in the heat

Heat loss during carbon dioxide insufflation: comparison of a nebulization based humidification device with a humidification and heating system.

Science.gov (United States)

Noll, Eric; Schaeffer, Roland; Joshi, Girish; Diemunsch, Sophie; Koessler, Stefanie; Diemunsch, Pierre

2012-12-01

This study compared the heat loss observed with the use of MR860 AEA Humidifier™ system (Fisher & Paykel Healthcare, New Zealand), which humidifies and heats the insufflated CO(2), and the use of the AeronebPro™ device (Aerogen, Ireland), which humidifies but does not heat the insufflated CO(2). With institutional approval, 16 experiments were conducted in 4 pigs. Each animal, acting as its own control, was studied at 8-day intervals in randomized sequence with the following four conditions: (1) control (C) no pneumoperitoneum; (2) standard (S) insufflation with nonhumidified, nonheated CO(2); (3) Aeroneb™ (A): insufflation with humidified, nonheated CO(2); and (4) MR860 AEA humidifier™ (MR): insufflation with humidified and heated CO(2). The measured heat loss after 720L CO(2) insufflation during the 4 h was 1.03 ± 0.75 °C (mean ± SEM) in group C; 3.63 ± 0.31 °C in group S; 3.03 ± 0.39 °C in group A; and 1.98 ± 0.09 °C in group MR. The ANOVA showed a significant difference with time (p = 0.0001) and with the insufflation technique (p = 0.024). Heat loss in group C was less than in group S after 60 min (p = 0.03), less than in group A after 70 min (p = 0.03), and less than in group MR after 150 min (p = 0.03). The heat loss in group MR was less than in group S after 50 min (p = 0.04) and less than in group A after 70 min (p = 0.02). After 160 min, the heat loss in group S was greater than in group A (p = 0.03). As far as heat loss is concerned, for laparoscopic procedures of less than 60 min, there is no benefit of using any humidification with or without heating. However, for procedures greater than 60 min, use of heating along with humidification, is superior.

Evaluation of external heat loss from a small-scale expander used in organic Rankine cycle

International Nuclear Information System (INIS)

Li Jing; Pei Gang; Li Yunzhu; Ji Jie

2011-01-01

With the scaling down of the Organic Rankine Cycle (ORC), the engine shaft power is not only determined by the enthalpy drop in the expansion process but also the external heat loss from the expander. Theoretical and experimental support in evaluating small-scale expander heat loss is rare. This paper presents a quantitative study on the convection, radiation, and conduction heat transfer from a kW-scale expander. A mathematical model is built and validated. The results show that the external radiative or convective heat loss coefficient was about 3.2 or 7.0 W/K.m 2 when the ORC operated around 100 o C. Radiative and convective heat loss coefficients increased as the expander operation temperature increased. Conductive heat loss due to the connection between the expander and the support accounted for a large proportion of the total heat loss. The fitting relationships between heat loss and mean temperature difference were established. It is suggested that low conductivity material be embodied in the support of expander. Mattress insulation for compact expander could be eliminated when the operation temperature is around 100 o C. - Highlights: → A close examination of external heat loss from a small expander is presented. → Theoretical analysis and experimental test were conducted. → The established formulas can be applied to other small ORC expanders. → The results are useful in further research of small-scale ORC.

Gamma radiation and thermal treatment effects on the conservation of natural apple (Malus domestica) juice, cv. gala

International Nuclear Information System (INIS)

Blumer, Lucimara.

1995-12-01

This work studies the apple juice preservation without chemicals. The samples were exposed to the following treatments: heating (control, 60 0 C/20 min and 80 0 C/20 min); irradiation (control; 2, 4 and 6 kGy); heating plus irradiation. The quality control was carried out by physical and chemical analyses (soluble solids; titratable acidity, pH, ascorbic acid and color), microbiological and sensorial analyses. The samples were stored at refrigeration temperature (5 ± 3 0 C) for 180 days. The results showed few variations in the soluble solids, acidity, pH and ascorbic acid for all treatments. However, the 6 kGy dose kept the chemical characteristics of the juice, providing a clear juice, with better appearance and microorganisms free. (author). 24 refs., 11 figs., 12 tabs

Experimentally-determined external heat loss of automotive gas turbine engine

Science.gov (United States)

Meng, P. R.; Wulf, R. F.

1975-01-01

An external heat balance was conducted on a 150 HP two-shaft automotive gas turbine engine. The engine was enclosed in a calorimeter box and the temperature change of cooling air passing through the box was measured. Cooling airflow ranges of 1.6 to 2.1 lb-per-second and 0.8 to 1.1 lb-per-second were used. The engine housing heat loss increased as the cooling airflow through the calorimeter box was increased, as would be the case in a moving automobile. The heat balance between the total energy input and the sum of shaft power output and various losses compared within 30 percent at engine idle speeds and within 7 percent at full power.

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

Popular Weight Loss Strategies: a Review of Four Weight Loss Techniques.

Science.gov (United States)

Obert, Jonathan; Pearlman, Michelle; Obert, Lois; Chapin, Sarah

2017-11-09

The purpose of this paper is to review the epidemiology of obesity and the most recent literature on popular fad diets and exercise regimens that are used for weight loss. The weight loss plans that will be discussed in this article include juicing or detoxification diets, intermittent fasting, the paleo diet, and high intensity training. Despite the growing popularity of fad diets and exercise plans for weight loss, there are limited studies that actually suggest these particular regimens are beneficial and lead to long-term weight loss. Juicing or detoxification diets tend to work because they lead to extremely low caloric intake for short periods of time, however tend to lead to weight gain once a normal diet is resumed. Both intermittent fasting and the paleo diet lead to weight loss because of overall decreased caloric intake as well. Lastly, studies on short bursts of high intensity training have shown remarkable weight loss and improvements in cardiovascular health. Review of the literature does suggest that some fad diets and exercise plans do lead to weight loss; however, the studies are quite limited and are all based on the concept of caloric restriction.

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.

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.…

The effective use of acai juice, blueberry juice and pineapple juice as negative contrast agents for magnetic resonance cholangiopancreatography in children

International Nuclear Information System (INIS)

Bittman, Mark E.; Callahan, Michael J.

2014-01-01

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.)

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.)

Fuel and energy saving in open pan furnace used in jaggery making through modified juice boiling/concentrating pans

International Nuclear Information System (INIS)

Anwar, S.I.

2010-01-01

In this paper the concept of fins has been used for heating purpose for improving efficiency of open pan jaggery making furnace. Pan is the integral part of these furnaces where boiling/concentration of sugarcane juice take place. Parallel fins were provided to the bottom of main pan and gutter pan of IISR Lucknow 2-pan furnace. Choice for type of fins was based on movement of flames and hot flue gases generated due to combustion of bagasse. Fins helped in more heat transfer to the sugarcane juice being concentrated. Considerable improvement in heat utilization efficiency (9.44%) was observed which resulted in saving of fuel and energy (31.34%).

Health benefit of vegetable/fruit juice-based diet: Role of microbiome.

Science.gov (United States)

Henning, Susanne M; Yang, Jieping; Shao, Paul; Lee, Ru-Po; Huang, Jianjun; Ly, Austin; Hsu, Mark; Lu, Qing-Yi; Thames, Gail; Heber, David; Li, Zhaoping

2017-05-19

The gut microbiota is an important contributor to human health. Vegetable/fruit juices provide polyphenols, oligosaccharides, fiber and nitrate (beet juice), which may induce a prebiotic-like effect. Juice-based diets are becoming popular. However, there is a lack of scientific evidence of their health benefits. It was our hypothesis that changes in the intestinal microbiota induced by a juice-based diet play an important role in their health benefits. Twenty healthy adults consumed only vegetable/fruit juices for 3 days followed by 14 days of customary diet. On day 4 we observed a significant decrease in weight and body mass index (p = 2.0E -05 ), which was maintained until day 17 (p = 3.0E -04 ). On day 4 the proportion of the phylum Firmicutes and Proteobacteria in stool was significantly decreased and Bacteroidetes and Cyanobacteria was increased compared to baseline and was partially reversed on day 17. On day 4 plasma and urine nitric oxide was increased by 244 ± 89% and 450 ± 360%, respectively, and urinary lipid peroxidation marker malondialdehyde was decreased by 32 ± 21% compared to baseline. General well-being score was increased at the end of the study. In summary a 3-day juice-based diet altered the intestinal microbiota associated with weight loss, increase in the vasodilator NO, and decrease in lipid oxidation.

The effect of sporulation medium on Alicyclobacillus acidoterrestris guaiacol production in apple juice

OpenAIRE

Molva, Çelenk; Baysal, Ayşe Handan

2016-01-01

The present study evaluated the effect of sporulation medium on guaiacol formation from vanillin and vanillic acid by Alicyclobacillus acidoterrestris DSM 3922 in the reconstituted apple juice (pH 3.82, °Brix 11.3). For sporulation, potato dextrose agar and Bacillus acidoterrestris agar were used. After heat-activation, spores were turned into vegetative cells and inoculated into juice samples to a final concentration of 103 or 105 CFU/mL. Samples were incubated at 37 °C for 264 h and guaiaco...

Systematic losses of outdoor production from heat stress and climate change

Science.gov (United States)

Buzan, J. R.; Huber, M.

2017-12-01

Heat stress impacts humans today with heat waves, worker reductions, and health issues. Here we show novel results in labor productivity for outdoor work due to global warming. We use the HumanIndexMod to calculate 4x daily values of Simplified Wet Bulb Globe Temperature index (sWBGT) from the CMIP5 archive normalized by global mean surface temperature changes. Previous work shows that scaling of sWBGT is robust across the CMIP5 archive. We calculate total annual outdoor labor capacity from our scaled sWBGT results. Our results show modern day losses due to heat stress impacting outdoor work for low latitudes (and parts of Eastern China and the Southern United States). At 2°C of climate change, up to 20% losses to total capacity impact Midwestern United States, while the Southern United States suffers >20% losses. Western Coastal Africa suffers annual losses at >80%, along with the Amazon Basin and the greater South East Asia region. India suffers losses >50% annually. At +5°C, the estimated mean global change by 2100, the Equatorial region (Northern Australia and Northern Bolivia to Western Coastal Africa and Southern India) has complete cessation of annual outdoor work. The Midwest United States suffers losses up to 30%, and the Gulf of Mexico suffers losses >50%. Our results imply that small changes in global mean surface temperature (2°C) will lead to crippling losses to outdoor work annually, and ≥5°C losses will lead to cessation of labor for more than half the world's population.

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.

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

DEFF Research Database (Denmark)

Sørensen, Lars Schiøtt

2013-01-01

Global energy efficiency can be obtained in two ordinary ways. One way is to improve the energy production and supply side, and the other way is, in general, to reduce the consumption of energy in society. This paper has focus on the latter and especially the consumption of energy for heating...... and cooling our houses. There is a huge energy-saving potential in this area for reducing both the global climate problems as well as economy challenges. 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...

Plate heat exchanger - inertia flywheel performance in loss of flow transient

International Nuclear Information System (INIS)

Abou-El-Maaty, Talal; Abd-El-Hady, Amr

2009-01-01

One of the most versatile types of heat exchangers used is the plate heat exchanger. It has principal advantages over other heat exchangers in that plates can be added and/or removed easily in order to change the area available for heat transfer and therefore its overall performance. The cooling systems of Egypt's second research reactor (ETRR 2) use this type of heat exchanger for cooling purposes in its primary core cooling and pool cooling systems. In addition to the change in the number of heat exchanger cooling channels, the effect of changing the amount of mass flow rate on the heat exchanger performance is an important issues in this study. The inertia flywheel mounted on the primary core cooling system pump with the plate heat exchanger plays an important role in the case of loss of flow transients. The PARET code is used to simulate the effect of loss of flow transients on the reactor core. Hence, the core outlet temperature with the pump-flywheel flow coast down is fed into the plate heat exchanger model developed to estimate the total energy transferred to the cooling tower, the primary side heat exchanger temperature variation, the transmitted heat exchanger power, and the heat exchanger effectiveness. In addition, the pressure drop in both, the primary side and secondary side of the plate heat exchanger is calculated in all simulated transients because their values have limits beyond which the heat exchanger is useless. (orig.)

Influence of Variable Fluid Properties and Radiative Heat loss on ...

African Journals Online (AJOL)

Consequently, comparative analysis is also performed on the wall shear stress and local heat transfer of the present study with the available results.The results show that the inclusion variable viscosity and thermal conductivity, and radiative heat loss mechanism cause significant effects on the fluid flow velocity, temperature ...

Drip Loss Assessment by Different Analytical Methods and Their Relationships with Pork Quality Classification

Directory of Open Access Journals (Sweden)

Robledo de Almeida Torres Filho

2017-01-01

Full Text Available We analyzed drip loss in pork by comparing the standard bag (DL, filter-paper wetness (FPW, and EZ-DripLoss methods by weighing the meat juice container and dabbed sample after 24 h and 48 h. Samples were classified into quality categories based on pH, color, and drip loss. The relationship between DL and FPW revealed the cut-off of 5% DL as corresponding to FPW of 139 mg; 1.89% when analyzed by weighing meat juice container or dabbed sample after 24 h; and 3.18% and 3.74% for those analyzed by weighing both meat juice container and dabbed sample after 48 h, respectively. Highest correlations were observed between DL and EZ when the meat juice container was weighed after 48 h (r=0.86. The EZ-DripLoss method in which the meat juice container was weighed after 24 h was able to distinguish drip loss into meat-quality categories in accordance with the bag method. Therefore, this method is recommended for meat categorization because of its greater standardization and ease of application.

Predicting TDN losses from heat damaged hays and haylages with NIR

Science.gov (United States)

During the storage of hay or haylage, heating damage may occur and lead to losses of available protein and digestible nutrients. Recent research indicates that losses of TDN may be more significant economically than losses of available protein. Our objectives for this study were to establish a near-...

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 k...

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.

Laboratory evaluation of freshly prepared juice from garlic ( Allium ...

African Journals Online (AJOL)

Statistically significant (P<0.05) reduced grain loss was also observed in all the treatments when compared with the control. The juice prepared from an indigenous Nigerian garlic cultivar (GUN) was more lethal (causing 93% adult mortality), when applied topically on the freshly emerged S. zeamais adults, compared to the ...

Effectiveness of UV-C light assisted by mild heat on Saccharomyces cerevisiae KE 162 inactivation in carrot-orange juice blend studied by flow cytometry and transmission electron microscopy.

Science.gov (United States)

García Carrillo, Mercedes; Ferrario, Mariana; Guerrero, Sandra

2018-08-01

The aim of this study was to analyze the effectiveness of UV-C light (0-10.6 kJ/m 2 ) assisted by mild heat treatment (50 °C) on the inactivation of Saccharomyces cerevisiae KE 162 in peptone water and fresh carrot-orange juice blend (pH: 3.8; 9.8°Brix; 707 NTU; absorption coefficient: 0.17 cm -1 ). Yeast induced damage by single UV-C and mild heat (H) and the combined treatment UV-C/H, was investigated by flow cytometry (FC) and transmission electron microscopy (TEM). When studying induced damage by FC, cells were labeled with fluorescein diacetate (FDA) and propidium iodide (PI) to monitor membrane integrity and esterase activity. UV-C/H provoked up to 4.7 log-reductions of S. cerevisiae; whereas, only 2.6-3.3 log-reductions were achieved by single UV-C and H treatments. FC revealed a shift with treatment time from cells with esterase activity and intact membrane to cells with permeabilized membrane. This shift was more noticeable in peptone water and UV-C/H treated juice. In the UV-C treated juice, double stained cells were detected, suggesting the possibility of being sub-lethally damaged, with compromised membrane but still metabolically active. TEM images of treated cells revealed severe damage, encompassing coagulated inner content, disorganized lumen and cell debris. FC and TEM provided additional information regarding degree and type of damage, complementing information revealed by the traditional plate count technique. Copyright © 2018 Elsevier Ltd. All rights reserved.

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 (p<0.01). A kinetic model was developed expressing PME 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. Copyright © 2014. Published by Elsevier Ltd.

Minimum success criteria at SGTR combined with loss of secondary heat sink

International Nuclear Information System (INIS)

Parzer, I.; Petelin, S.

1993-01-01

A parametric analysis has been performed investigating minimum success criteria for the hypothetical Steam Generator Tube Rupture (SGTR) accident in a Pressurized Water Reactor (PWR) Nuclear Power Plant, combined with the total loss of secondary heat sink. The analyses have been performed by RELAP5/MOD2 and MOD3 computer codes using Krsko NPP input deck. The Krsko NPP is a 2-loop Westinghouse PWR, 640 MWe, located in Slovenia and operating from 1981. Two break sizes have been chosen for the SGTR event: 2 and 5 double-ended broken tubes have been assumed. Total loss of secondary heat sink has been assumed from the beginning of the calculation. The ways of cooling down the plant after the postulated accident have been investigated, including Bleed ampersand Feed through the primary system. The NPP Krsko Emergency Operating Procedures (EOP) have been verified for this case. Some suggestions have been made, how to improve FR-H.1 procedure (Loss of Secondary Heat Sink), to include some steps, which take into account also SGTR when it is combined with loss of secondary heat sink. Possible misinterpretations of E-0 procedure (Reactor Trip or Safety Injection) have been studied

Melatonin in Apples and Juice: Inhibition of Browning and Microorganism Growth in Apple Juice.

Science.gov (United States)

Zhang, Haixia; Liu, Xuan; Chen, Ting; Ji, Yazhen; Shi, Kun; Wang, Lin; Zheng, Xiaodong; Kong, Jin

2018-02-27

Synthetic melatonin ( N -acetyl-5-methoxytryptamine, MT) is popular in the US and Asian markets as a health supplement. Here, we identified a naturally occurring melatonin source in apple juice. Melatonin was present in all 18 apple cultivars tested. The highest melatonin level of the edible part of apple was detected in the apple peel. The melatonin content in 'Fuji' apple juice is comparable to the level of its flesh. Melatonin was consumed during the process of juicing due to its interaction with the oxidants. Melatonin addition significantly reduced the juice color change to brown (browning). The mechanism is that melatonin scavenges the free radicals, which was indicated by the ASBT analysis; therefore, inhibiting the conversion of o -diphenolic compounds into quinones. Most importantly, melatonin exhibited powerful anti-microorganism activity in juice. The exact mechanisms of this action are currently unknown. These effects of melatonin can preserve the quality and prolong the shelf life of apple juice. The results provide valuable information regarding commerciall apple juice processing and storage.

Melatonin in Apples and Juice: Inhibition of Browning and Microorganism Growth in Apple Juice

Directory of Open Access Journals (Sweden)

Haixia Zhang

2018-02-01

Full Text Available Synthetic melatonin (N-acetyl-5-methoxytryptamine, MT is popular in the US and Asian markets as a health supplement. Here, we identified a naturally occurring melatonin source in apple juice. Melatonin was present in all 18 apple cultivars tested. The highest melatonin level of the edible part of apple was detected in the apple peel. The melatonin content in ‘Fuji’ apple juice is comparable to the level of its flesh. Melatonin was consumed during the process of juicing due to its interaction with the oxidants. Melatonin addition significantly reduced the juice color change to brown (browning. The mechanism is that melatonin scavenges the free radicals, which was indicated by the ASBT analysis; therefore, inhibiting the conversion of o-diphenolic compounds into quinones. Most importantly, melatonin exhibited powerful anti-microorganism activity in juice. The exact mechanisms of this action are currently unknown. These effects of melatonin can preserve the quality and prolong the shelf life of apple juice. The results provide valuable information regarding commerciall apple juice processing and storage.

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.

Treatment of the loss of ultimate heat sink initiating events in the IRSN level 1 PSA

International Nuclear Information System (INIS)

Dupuy, Patricia; Georgescu, Gabriel; Corenwinder, Francois

2014-01-01

The total loss of the ultimate heat sink is an initiating event which, even it is mainly of external origin, has been considered in the frame of internal events Level 1 PSA by IRSN. The on-going actions on the development of external hazards PSA and the recent incident of loss of the heat sink induced by the ingress of vegetable matter that occurred in France in 2009 have pointed out the need to improve the modeling of the loss of the heat sink initiating event and sequences to better take into account the fact that this loss may be induced by external hazards and thus affect all the site units. The paper presents the historical steps of the modeling of the total loss of the heat sink, the safety stakes of this modeling, the main assumptions used by IRSN in the associated PSA for the 900 MWe reactors and the results obtained. The total loss of the heat sink was not initially addressed in the safety demonstration of French NPPs. On the basis of the insights of the first probabilistic assessments performed in the 80's, the risks associated to this 'multiple failure situation' turned out to be very significant and design and organisational improvements were implemented on the plants. Reviews of the characterization of external hazards and of their consequences on the installations and French operating feedback have revealed that extreme hazards may induce a total loss of the heat sink. Moreover, the accident that occurred at Fukushima in 2011 has pointed out the risk of such a loss of long duration at all site units in case of extreme hazards. In this context, it seems relevant to further improve the modelling of the total loss of the heat sink by considering the external hazards that may cause this loss. In a first step, IRSN has improved the assumptions and data used in the loss of the heat sink PSA model, in particular by considering that such a loss may affect all the site units. The next challenge will be the deeper analysis of the impact of external hazards on

Reducing heat loss from the energy absorber of a solar collector

Science.gov (United States)

Chao, Bei Tse; Rabl, Ari

1976-01-01

A device is provided for reducing convective heat loss in a cylindrical radiant energy collector. It includes a curved reflective wall in the shape of the arc of a circle positioned on the opposite side of the exit aperture from the reflective side walls of the collector. Radiant energy exiting the exit aperture is directed by the curved wall onto an energy absorber such that the portion of the absorber upon which the energy is directed faces downward to reduce convective heat loss from the absorber.

Survival of Bacillus anthracis spores in fruit juices and wine.

Science.gov (United States)

Leishman, Oriana N; Johnson, Miranda J; Labuza, Theodore P; Diez-Gonzalez, Francisco

2010-09-01

Foods have been identified as a potential target for bioterrorism due to their essential nature and global distribution. Foods produced in bulk have the potential to have large batches of product intentionally contaminated, which could affect hundreds or thousands of individuals. Bacillus anthracis spores are one potential bioterrorism agent that may survive pasteurization and remain viable throughout the shelf life of fruit juices and cause disease if consumed. This project examined B. anthracis spore survival in orange, apple, and grape juices, as well as wine. Samples of beverages were inoculated with spores of two nonpathogenic B. anthracis strains at approximately 10(6) CFU/ml, and the spore count was determined periodically during storage for 30 days at 4°C. After this time, the counts of survival spores never declined more than 1 log CFU/ml in any of the beverage types. These results indicate that spores can survive, with little to no loss in viability, for at least a month in fruit juices and wine.

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.

The potential of kiwifruit puree as a clean label ingredient to stabilize high pressure pasteurized cloudy apple juice during storage.

Science.gov (United States)

Yi, Junjie; Kebede, Biniam; Kristiani, Kristiani; Buvé, Carolien; Van Loey, Ann; Grauwet, Tara; Hendrickx, Marc

2018-07-30

In the fruit juice industry, high pressure (HP) processing has become a commercial success. However, enzymatic browning, cloud loss, and flavor changes during storage remain challenges. The aim of this study is to combine kiwifruit puree and HP pasteurization (600 MPa/3 min) to stabilize cloudy apple juice during storage at 4 °C. A wide range of targeted and untargeted quality characteristics was evaluated using a multivariate approach. Due to high ascorbic acid content and high viscosity, kiwifruit puree allowed to prevent enzymatic browning and phase separation of an apple-kiwifruit mixed juice. Besides, no clear changes in organic acids, viscosity, and particle size distribution were detected in mixed juice during storage. Sucrose of apple and mixed juices decreased with glucose and fructose increasing during storage. The volatile changes of both juices behaved similar, mainly esters being degraded. Sensory evaluation demonstrated consumer preferred the aroma of mixed juice compared to apple juice. Copyright © 2018 Elsevier Ltd. All rights reserved.

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

2014-01-01

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 roselle-fruit blends (40% roselle) decreased significantly (P roselle-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. PMID:24804077

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.

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.

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 915measuredsamples of water-in-glass evacuated tube solar water heaters. This artificial neural networks-based software program automatically obtained accurate heat collection rateand 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. PMID:26624613

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.

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.

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.

Thermal inactivation kinetics of Bacillus coagulans spores in tomato juice.

Science.gov (United States)

Peng, Jing; Mah, Jae-Hyung; Somavat, Romel; Mohamed, Hussein; Sastry, Sudhir; Tang, Juming

2012-07-01

The thermal characteristics of the spores and vegetative cells of three strains of Bacillus coagulans (ATCC 8038, ATCC 7050, and 185A) in tomato juice were evaluated. B. coagulans ATCC 8038 was chosen as the target microorganism for thermal processing of tomato products due to its spores having the highest thermal resistance among the three strains. The thermal inactivation kinetics of B. coagulans ATCC 8038 spores in tomato juice between 95 and 115°C were determined independently in two different laboratories using two different heating setups. The results obtained from both laboratories were in general agreement, with z-values (z-value is defined as the change in temperature required for a 10-fold reduction of the D-value, which is defined as the time required at a certain temperature for a 1-log reduction of the target microorganisms) of 8.3 and 8.7°C, respectively. The z-value of B. coagulans 185A spores in tomato juice (pH 4.3) was found to be 10.2°C. The influence of environmental factors, including cold storage time, pH, and preconditioning, upon the thermal resistance of these bacterial spores is discussed. The results obtained showed that a storage temperature of 4°C was appropriate for maintaining the viability and thermal resistance of B. coagulans ATCC 8038 spores. Acidifying the pH of tomato juice decreased the thermal resistance of these spores. A 1-h exposure at room temperature was considered optimal for preconditioning B. coagulans ATCC 8038 spores in tomato juice.

Effects of Juice Processing on Oxalate Contents in Carambola Juice Products.

Science.gov (United States)

Huynh, Nha K; Nguyen, Ha V H

2017-09-01

Effects of processing methods including pressing, enzyme-assisted extraction, lactic acid fermentation by Lactobacillus acidophilus, and alcohol fermentation by Saccharomyces cerevisiae on total and soluble oxalate contents of carambola juices were studied. In comparison with pressing, the use of enzyme increased juice yields (15.89-17.29%), but resulted in higher total oxalate (1.60-1.73 times) and soluble oxalate contents (1.16-1.49 times). In addition, extension of enzyme incubation periods led to an increase in soluble oxalate contents in the products (p carambola juices. These results suggested that carambola juice products should only be consumed moderately, and that alcohol fermentation could be a potential method to reduce oxalate contents in foods in order to prevent the risks of forming kidney stones.

Minimizing quality changes of cloudy apple juice: The use of kiwifruit puree and high pressure homogenization.

Science.gov (United States)

Yi, Junjie; Kebede, Biniam; Kristiani, Kristiani; Grauwet, Tara; Van Loey, Ann; Hendrickx, Marc

2018-05-30

Cloud loss, enzymatic browning, and flavor changes are important quality defects of cloudy fruit juices determining consumer acceptability. The development of clean label options to overcome such quality problems is currently of high interest. Therefore, this study investigated the effect of kiwifruit puree (clean label ingredient) and high pressure homogenization on quality changes of cloudy apple juice using a multivariate approach. The use of kiwifruit puree addition and high pressure homogenization resulted in a juice with improved uniformity and cloud stability by reducing particle size and increasing viscosity and yield stress (p < 0.01). Furthermore, kiwifruit puree addition reduced enzymatic browning (ΔE ∗  < 3), due to the increased ascorbic acid and contributed to a more saturated and bright yellow color, a better taste balance, and a more fruity aroma of juice. This work demonstrates that clean label options to control quality degradation of cloudy fruit juice might offer new opportunities. Copyright © 2018 Elsevier Ltd. All rights reserved.

Internationalization of Boost Juice to Malaysia

OpenAIRE

Jane L. Menzies; Stuart C. Orr

2014-01-01

This case describes the process that the Australian juice retail chain, Boost Juice, has used to internationalize to Malaysia. The main objective of this case is to demonstrate good practice in regard to internationalization. The case provides the background of the juice bar industry in Malaysia and determines that it is an attractive market for new start-up juice bars. An analysis of Boost Juice's capability determined that the company utilized the skills of its staff, product innovations, b...

Impacts of pulsed electric field and heat treatment on quality and sensory properties and microbial inactivation of pomegranate juice.

Science.gov (United States)

Evrendilek, Gulsun A

2017-12-01

Synergistic effects of pulsed electric field+mild heat on quality properties of pomegranate juice were modeled using the best-fit multiple (non-) linear regression models with inactivation kinetics parameters of Escherichia coli O157:H7 and Staphylococcus aureus. No significant difference was detected between the control and the treated samples in terms of pH; °Brix; total antioxidant capacity; total monomeric anthocyanin content; total ascorbic acid concentration; and the sensory properties of flavor, taste, aftertaste, and overall acceptance ( p > 0.05). An exposure of 65.3 J and 40 ℃ caused an increase on conductivity; titratable acidity; L*, a*, and b* values; and a decrease of browning index, total phenolic content, total antioxidant capacity, total monomeric anthocyanin content, total ascorbic acid concentration, and in the sensory properties of color and sourness in pomegranate juice. The goodness-of-fit for the best-fit multiple (non-) linear regression models in descending order belonged to E. coli O157:H7 (92.98%), S. aureus (84.06%), color a* (83.9%), titratable acidity (81.3%), color L* (78.5%), color b* (78.3%), conductivity (74.8%), total phenolic content (74.1%), and total ascorbic acid concentration (64.74%), respectively. D e and z e values for E. coli O157:H7 and S. aureus ranged from 105.64 to 1093.25 and from 79.18 to 1057.73 µs with 27.39 and 30.80 J, consequently.

Heat loss in air of an Antarctic marine mammal, the Weddell seal.

Science.gov (United States)

Mellish, Jo-Ann; Hindle, Allyson; Skinner, John; Horning, Markus

2015-01-01

The conflicting needs of homeostasis in air versus water complicate our understanding of thermoregulation in marine mammals. Large-scale modeling efforts directed at predicting the energetic impact of changing sea ice conditions on polar ecosystems require a better understanding of thermoregulation in air of free-ranging animals. We utilized infrared imaging as an indirect approach to determine surface temperatures of dry, hauled-out Weddell seals (Leptonychotes weddellii, n = 35) of varying age and body condition during the Antarctic summer. The study groups provided a fivefold range in body mass and a threefold range in blubber depth. Surface temperature (T s) did not vary by body region (head, shoulder, axilla, torso, hip, flippers). Average seal T s (mean 13.9 ± 11.2 °C) was best described through a combination of the physical traits of body mass and environmental variables of ambient temperature T air, and wind speed. Additional factors of ice temperature (T ice), relative humidity and cloud cover did not improve the model. Heat transfer model estimates suggested that radiation contributed 56.6 ± 7.7 % of total heat loss. Convection and conduction accounted for the remaining 15.7 ± 12.3 and 27.7 ± 9.3 %, respectively. Heat loss by radiation was primarily influenced by body mass and wind speed, whereas convective heat loss was influenced primarily by blubber depth and wind speed. Conductive heat loss was modeled largely as a function of physical traits of mass and blubber depth rather than any environmental covariates, and therefore was substantially higher in animals in leaner condition.

Uncertainty in unprotected loss-of-heat-sink, loss-of-flow, and transient-overpower accidents.

Energy Technology Data Exchange (ETDEWEB)

Morris, E. E.; Nuclear Engineering Division

2007-10-08

The sensitivities of various output parameters to selected input parameters in unprotected combined loss of heat-sink and loss-of-flow (ULOHS), loss-of-flow (ULOF), and transient-overpower (UTOP) accidents are explored in this report. This line of investigation was suggested by R. A. Wigeland. For an initial examination of potential sensitivities, the MATWS computer program has been compiled as part of a dynamic link library (DLL) so that uncertain input parameters can be sampled from their probability distributions using the GoldSim simulation software. The MATWS program combines the point-kinetics module from the SAS4A/SASSYS computer code with a simplified representation of the reactor heat removal system. Coupling with the GoldSim software by means of a DLL not only provides a convenient mechanism for sampling the stochastic input parameters but also allows the use of various tools that are available in GoldSim for analyzing the dependence of various MATWS outputs on these parameters. Should a decision be made to continue this investigation, the techniques used to couple MATWS and GoldSim could also be applied to couple the SAS4A/SASSYS computer code with GoldSim. The work described here illustrates the type of results that can be obtained from the stochastic analysis.

Uncertainty in unprotected loss-of-heat-sink, loss-of-flow, and transient-overpower accidents

International Nuclear Information System (INIS)

Morris, E.E.

2007-01-01

The sensitivities of various output parameters to selected input parameters in unprotected combined loss of heat-sink and loss-of-flow (ULOHS), loss-of-flow (ULOF), and transient-overpower (UTOP) accidents are explored in this report. This line of investigation was suggested by R. A. Wigeland. For an initial examination of potential sensitivities, the MATWS computer program has been compiled as part of a dynamic link library (DLL) so that uncertain input parameters can be sampled from their probability distributions using the GoldSim simulation software. The MATWS program combines the point-kinetics module from the SAS4A/SASSYS computer code with a simplified representation of the reactor heat removal system. Coupling with the GoldSim software by means of a DLL not only provides a convenient mechanism for sampling the stochastic input parameters but also allows the use of various tools that are available in GoldSim for analyzing the dependence of various MATWS outputs on these parameters. Should a decision be made to continue this investigation, the techniques used to couple MATWS and GoldSim could also be applied to couple the SAS4A/SASSYS computer code with GoldSim. The work described here illustrates the type of results that can be obtained from the stochastic analysis

MeV ion loss during 3He minority heating in TFTR

International Nuclear Information System (INIS)

Zweben, S.J.; Hammett, G.; Boivin, R.; Phillips, C.; Wilson, R.

1992-01-01

The loss of MeV ions during 3 He ICRH minority heating experiments has been measured using scintillator detectors near the wall of TFTR. The observed MeV ion losses to the bottom (90 degrees poloidal) detector are generally consistent with the expected first-orbit loss of D- 3 He alpha particle fusion products, with an inferred global reaction rate up to ∼10 16 reactions/sec. A qualitatively similar but unexpectedly large loss occurs 45 degrees poloidally below the outer midplane. This additional loss might be due to ICRH tail ions or to ICRH wave-induced loss of previously confined fusion products

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....135 Orange juice. (a) Orange juice is the unfermented juice obtained from mature oranges of the... name of the food is “orange juice”. The name “orange juice” may be preceded on the label by the...

Effect of pipe insulation losses on a loss-of-heat sink accident for an LMR

International Nuclear Information System (INIS)

Horak, W.C.; Guppy, J.G.; Wood, P.M.

1985-01-01

The efficacy of pipe radiation losses as a heat sink during LOHS in a loop-type LMR plant is investigated. The Super System Code (SSC), which was modified to include pipe radiation losses, was used to simulate such an LOHS in an LMR plant. In order to enhance these losses, the pipes were assumed to be insulated by rock wool, a material whose thermal conductivity increases with increasing temperature. A transient was simulated for a total of eight days, during which the coolant temperatures peaked well below saturation conditions and then declined steadily. The coolant flow rate in the loop remained positive throughout the transient

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.;

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.

Extreme learning machine: a new alternative for measuring heat collection rate and heat loss coefficient of water-in-glass evacuated tube solar water heaters.

Science.gov (United States)

Liu, Zhijian; Li, Hao; Tang, Xindong; Zhang, Xinyu; Lin, Fan; Cheng, Kewei

2016-01-01

Heat collection rate and heat loss coefficient are crucial indicators 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, wasting too much time and manpower. To address this problem, we previously used artificial neural networks and support vector machine to develop precise knowledge-based models for predicting the heat collection rates and heat loss coefficients of water-in-glass evacuated tube solar water heaters, setting the properties measured by "portable test instruments" as the independent variables. A robust software for determination was also developed. However, in previous results, the prediction accuracy of heat loss coefficients can still be improved compared to those of heat collection rates. Also, in practical applications, even a small reduction in root mean square errors (RMSEs) can sometimes significantly improve the evaluation and business processes. As a further study, in this short report, we show that using a novel and fast machine learning algorithm-extreme learning machine can generate better predicted results for heat loss coefficient, which reduces the average RMSEs to 0.67 in testing.

21 CFR 146.141 - Canned orange juice.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Canned orange juice. 146.141 Section 146.141 Food... Beverages § 146.141 Canned orange juice. (a) Canned orange juice is the food prepared from orange juice as specified in § 146.135 or frozen orange juice as specified in § 146.137, or a combination of both, to which...

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.

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. Copyright © 2013 Elsevier Ltd. All rights reserved.

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

Preparation of Ready to Serve Grape Juice

International Nuclear Information System (INIS)

Mya Mya Than, Daw; Molly Ahad, Daw; Khin Khin Lay, Daw

1997-10-01

Studies were carried out at the Food Technology Research Department of Myanma Scientific and Technological Research Department to prepare ready to serve grape juice from ripe fruits of the red varieties of grapes. The sugar content of grapes varied from (10) to (14) % depending on the season. To get a maximum content of (16) % sugar in the juice, (2) to (6) % sugar was added. The yields of the seasonal grape juice varied from (62.5) to (72.2) % by weight. The tannin content was (0.36) % by volume in the fresh juice. It was decreased to (0.03) % by volume after the cold storage at (10)C for (10 to 15) days. The pH of the original fruit juice was (3.2). The best juice was obtain when the pH of the juice was(4.0). To obtain the higher yield of the juice, desirable bright colour and rapid clarification, (0.01) %. Pectinex enzyme was added. In this investigation grape juice was preserved with (0.1) % sodium benzoate. Storage studies, which also included microbiological aspects indicated that the pasteurized grape juice bottle can be stored at room temperature for minimum (6) months without any deterioration in quality

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

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...... 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...... by computational fluid dynamics (CFD) calculations and by thermal measurements. A tank with uniform temperatures and thermal stratification is studied. The distribution of the heat loss coefficient for the different parts of the tank is measured by tests and used as input to the CFD model. The investigations focus...

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.

SCDAP/RELAP5 Modeling of Heat Transfer and Flow Losses in Lower Head Porous Debris

International Nuclear Information System (INIS)

Coryell, E.W.; Siefken, L.J.; Paik, S.

1998-01-01

Designs are described for implementing models for calculating the heat transfer and flow losses in porous debris in the lower head of a reactor vessel. The COUPLE model in SCDAP/RELAP5 represents both the porous and non-porous debris that results from core material slumping into the lower head. Currently, the COUPLE model has the capability to model convective and radiative heat transfer from the surfaces of non-porous debris in a detailed manner and to model only in a simplistic manner the heat transfer from porous debris. In order to advance beyond the simplistic modeling for porous debris, designs are developed for detailed calculations of heat transfer and flow losses in porous debris. Correlations are identified for convective heat transfer in porous debris for the following modes of heat transfer; (1) forced convection to liquid, (2) forced convection to gas, (3) nucleate boiling, (4) transition boiling, and (5) film boiling. Interphase heat transfer is modeled in an approximate manner. A design is also described for implementing a model of heat transfer by radiation from debris to the interstitial fluid. A design is described for implementation of models for flow losses and interphase drag in porous debris. Since the models for heat transfer and flow losses in porous debris in the lower head are designed for general application, a design is also described for implementation of these models to the analysis of porous debris in the core region. A test matrix is proposed for assessing the capability of the implemented models to calculate the heat transfer and flow losses in porous debris. The implementation of the models described in this report is expected to improve the COUPLE code calculation of the temperature distribution in porous debris and in the lower head that supports the debris. The implementation of these models is also expected to improve the calculation of the temperature and flow distribution in porous debris in the core region

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...

Preservation of concentrated orange juice by gamma radiation: physical, chemical and sensory characteristics

International Nuclear Information System (INIS)

Spoto, M.H.F.

1988-01-01

The aim of this work was to evaluate the conservation of concentrated orange juice, through the synergic action of heat and irradiation in different temperatures and storage periods. A source of cobalt-60, type Gammabean-650, with an activity of approximately 4,912 Ci was utilized at the dose rate of 5.37 kGy/h. The chemical and sensory analyses were done after 1, 30, 60, 90 and 180 days of storage. The irradiation doses effect caused small variations in the total soluble solids, acidity, pH and ascorbic acid. The degradation of ascorbic acid was influenced by temperatures and storage time. Color changes were detected on the juice stored at room temperature. The characteristic of quality received score 5, in a 9-point scale. There were no differences on the color of the juice stored at o sup(0)C and 5 sup(0)C, which remained similar to the control (stored at -18 sup(0)C). (author)

Effect of Wind Flow on Convective Heat Losses from Scheffler Solar Concentrator Receivers

Science.gov (United States)

Nene, Anita Arvind; Ramachandran, S.; Suyambazhahan, S.

2018-05-01

Receiver is an important element of solar concentrator system. In a Scheffler concentrator, solar rays get concentrated at focus of parabolic dish. While radiation losses are more predictable and calculable since strongly related to receiver temperature, convective looses are difficult to estimate in view of additional factors such as wind flow direction, speed, receiver geometry, prior to current work. Experimental investigation was carried out on two geometries of receiver namely cylindrical and conical with 2.7 m2 Scheffler to find optimum condition of tilt to provide best efficiency. Experimental results showed that as compared to cylindrical receiver, conical receiver gave maximum efficiency at 45° tilt angle. However effect of additional factors like wind speed, wind direction on especially convective losses could not be separately seen. The current work was undertaken to investigate further the same two geometries using computation fluid dynamics using FLUENT to compute convective losses considering all variables such at tilt angle of receiver, wind velocity and wind direction. For cylindrical receiver, directional heat transfer coefficient (HTC) is remarkably high to tilt condition meaning this geometry is critical to tilt leading to higher convective heat losses. For conical receiver, directional average HTC is remarkably less to tilt condition leading to lower convective heat loss.

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

KAUST Repository

Kwak, Ho Sang; Im, Hong G.; Shim, Eun Bo

2016-01-01

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.

Enhanced loss of fusion products during mode conversion heating in TFTR

International Nuclear Information System (INIS)

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 ∼1.5 times their birth energy

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.

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... Fruit Juices and Beverages § 146.152 Orange juice with preservative. (a) Orange juice with preservative... of orange juice for manufacturing as provided for in § 146.151, except that a preservative is added...

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

International Nuclear Information System (INIS)

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

2012-01-01

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 2.3×10 5 and 9.5×10 4 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. - Highlights: ► We examined the effects of irradiation of fresh vegetable juices (ashitaba and kale) for industrial application. ► Irradiation of 5 kGy induced higher than 2 decimal reductions in the microbial level. ► Ascorbic acid in vegetable juice decreased upon irradiation in a dose-dependent manner. ► Content of flavonoids did not change whereas that of polyphenols increased. ► There was no change in sensory properties after irradiation.

SCDAP/RELAP5 Modeling of Heat Transfer and Flow Losses in Lower Head Porous Debris

International Nuclear Information System (INIS)

Siefken, Larry James; Coryell, Eric Wesley; Paik, Seungho; Kuo, Han Hsiung

1999-01-01

Designs are described for implementing models for calculating the heat transfer and flow losses in porous debris in the lower head of a reactor vessel. The COUPLE model in SCDAP/RELAP5 represents both the porous and nonporous debris that results from core material slumping into the lower head. Currently, the COUPLE model has the capability to model convective and radiative heat transfer from the surfaces of nonporous debris in a detailed manner and to model only in a simplistic manner the heat transfer from porous debris. In order to advance beyond the simplistic modeling for porous debris, designs are developed for detailed calculations of heat transfer and flow losses in porous debris. Correlations are identified for convective heat transfer in porous debris for the following modes of heat transfer; (1) forced convection to liquid, (2) forced convection to gas, (3) nucleate boiling, (4) transition boiling, and (5) film boiling. Interphase heat transfer is modeled in an approximate manner. Designs are described for models to calculate the flow losses and interphase drag of fluid flowing through the interstices of the porous debris, and to apply these variables in the momentum equations in the RELAP5 part of the code. Since the models for heat transfer and flow losses in porous debris in the lower head are designed for general application, a design is also described for implementation of these models to the analysis of porous debris in the core region. A test matrix is proposed for assessing the capability of the implemented models to calculate the heat transfer and flow losses in porous debris. The implementation of the models described in this report is expected to improve the COUPLE code calculation of the temperature distribution in porous debris and in the lower head that supports the debris. The implementation of these models is also expected to improve the calculation of the temperature and flow distribution in porous debris in the core region

21 CFR 146.140 - Pasteurized orange juice.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Pasteurized orange juice. 146.140 Section 146.140... and Beverages § 146.140 Pasteurized orange juice. (a) Pasteurized orange juice is the food prepared from unfermented juice obtained from mature oranges as specified in § 146.135, to which may be added...

RCS pressure under reduced inventory conditions following a loss of residual heat removal

International Nuclear Information System (INIS)

Palmrose, D.E.; Hughes, E.D.; Johnsen, G.W.

1992-01-01

The thermal-hydraulic response of a closed-reactor coolant system to loss of residual heat removal (RHR) cooling is investigated. The processes examined include: core coolant boiling and steam generator reflux condensation, pressure increase on the primary side, heat transfer mechanisms on the steam generator primary and secondary sides, and effects of noncondensible gas on heat transfer processes

Heat loss by helicity injection in spheromaks

International Nuclear Information System (INIS)

Fowler, T.K.

1994-01-01

A model is presented for spheromak buildup and decay including thermal diffusivity associated with magnetic turbulence during helicity injection. It is shown that heat loss by magnetic turbulence scales more favorably than gyroBohm transport. Thus gyroBohm scaling for the proposed ignition experiment would be the conservative choice, though present experiments may be dominated by magnetic turbulence. Because of a change in boundary conditions when the gun is turned off, the model may account for the observed increase in electron temperature in CTX after turnoff

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 with...

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... Fruit Juices and Beverages § 146.146 Frozen concentrated orange juice. (a) Frozen concentrated orange juice is the food prepared by removing water from the juice of mature oranges as provided in § 146.135...

Recouping the thermal-to-electric conversion loss by the use of waste heat

International Nuclear Information System (INIS)

Bradley, W.J.

1976-01-01

This paper looks at ways to recoup the thermal-to-electric conversion loss of our thermal power generating stations. These stations now produce twice as much low-grade waste heat as they do electricity. We can improve the situation in two ways: by improving the station efficiency, and by utilizing the low-grade heat beneficially. The following options are examined: N 2 O 4 turbines condensing at 10 deg C; power from moderator waste heat; 50 MW heat pump for district heating; industrial parks with integrated waste heat upgrading station. (author)

Hydrocarbons by fermenting the juice of the Jerusalem artichoke

Energy Technology Data Exchange (ETDEWEB)

Joud, F R

1976-02-13

The artichoke juice containing nonfermentable insulins is acidified to pH 3- and heated at 95/sup 0/ for 30 to 40 minutes to hydrolyze the insulins into fermentable sugars which are then fermented to ethanol. The ethanol is dried and reacted with H/sub 2/SO/sub 4/ to form C/sub 2/H/sub 4/ which is treated at 300/sup 0/ under pressure with a powdered Ni catalyst to form alkanes, alkenes, and alkynes.

Are Fruit Juice Categories Separable?

OpenAIRE

Knight, Erika P.; House, Lisa; Lee, Jonq-Ying; Spreen, Thomas H.

2008-01-01

Supermarket shelves are saturated with numerous varieties and brands of juice beverages. This high level of assortment has dramatically changed beverage consumption patterns and trends throughout the United States. In fact, during 2004-2005, energy and sport drinks experienced significant increases in sales, 65.9% and 20.6 %, respectively. During the same period of time, refrigerated juice sales increased a mere 2.2%, shelved non-fruit drinks decreased 0.9%, bottled juices and cocktails both ...

Geospatial Analysis of the Building Heat Demand and Distribution Losses in a District Heating Network

Directory of Open Access Journals (Sweden)

Tobias Törnros

2016-11-01

Full Text Available The district heating (DH demand of various systems has been simulated in several studies. Most studies focus on the temporal aspects rather than the spatial component. In this study, the DH demand for a medium-sized DH network in a city in southern Germany is simulated and analyzed in a spatially explicit approach. Initially, buildings are geo-located and attributes obtained from various sources including building type, ground area, and number of stories are merged. Thereafter, the annual primary energy demand for heating and domestic hot water is calculated for individual buildings. Subsequently, the energy demand is aggregated on the segment level of an existing DH network and the water flow is routed through the system. The simulation results show that the distribution losses are overall the highest at the end segments (given in percentage terms. However, centrally located pipes with a low throughflow are also simulated to have high losses. The spatial analyses are not only useful when addressing the current demand. Based on a scenario taking into account the refurbishment of buildings and a decentralization of energy production, the future demand was also addressed. Due to lower demand, the distribution losses given in percentage increase under such conditions.

Influence of some physical treatments and natural food preservatives on the diversity of microorganisms in certain egyptian juices

International Nuclear Information System (INIS)

Abu El-Naga, M.N.Z.I.

2009-01-01

Foods begin to lose their quality from the moment they are harvested.Microorganisms are the main agents responsible for food spoilages . Food preservation prevents deteriorative reaction, extending the shelf life and assuring its safety. The uses of chemical preservatives have harmful effects in long term application. So, the purpose of this article is to use the natural treatments instead of chemical preservatives or application of high temperature which cause losses of some essential nutrients of the juice. In this study the following treatments were investigated: 1. Gamma irradiation . the lethal effect of ionizing radiation on the microorganisms is primarily due to DNA damage, which destroys the reproductive capabilities and other functions of the cell. 2. Pasteurized temperatures(90 degree c).Heat can damage protein, lipids, and nucleic acids of microorganisms and destabilize their membranes.3.The natural preservatives : nisin, citric acid, lactic acid, cinnamon, combination treatments : it was performed between the previous treatments.The best results obtained from our experiments for preserving the fruit juice were performed by combing the pasteurized temperature 90 degree C for 30 sec with gamma irradiation (0.2 K Gy). Or using 200 μg/ml of nisin in combination with 2% (w/v) of citric acid and pasteurized temperature 90 degree C for 30 sec.

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... Beverages § 146.137 Frozen orange juice. (a) Frozen orange juice is orange juice as defined in § 146.135, except that it is frozen. (b) The name of the food is “Frozen orange juice”. Such name may be preceded on...

Radiation losses and global energy balance for Ohmically heated discharges in ASDEX

International Nuclear Information System (INIS)

Mueller, E.R.; Behringer, K.; Niedermeyer, H.

1982-01-01

Global energy balance, radiation profiles and dominant impurity radiation sources are compared for Ohmically heated limiter and divertor discharges in the ASDEX tokamak. In discharges with a poloidal stainless-steel limiter, total radiation from the plasma is the dominant energy loss channel. The axisymmetric divertor reduces this volume-integrated radiation to 30-35% of the heating power and additional Ti-gettering halves it again to 10-15%. Local radiation losses in the plasma centre, which are mainly due to the presence of iron impurity ions, are reduced by about one order of magnitude. In high-current (Isub(p) = 400 kA) and high-density (nsub(e)-bar = 6 x 10 13 cm -3 ) ungettered divertor discharges, up to 55% of the heating power is dumped into a cold-gas target inside the divertor chambers. The bolometrically detected volume power losses in the chambers can mainly be attributed to neutral hydrogen atoms with kinetic energies of a few eV. In this parameter range, the divertor plasma is dominated by inelastic molecular and atomic processes, the main process being Franck-Condon dissociation of H 2 molecules. (author)

STEAM GENERATOR TUBE INTEGRITY ANALYSIS OF A TOTAL LOSS OF ALL HEAT SINKS ACCIDENT FOR WOLSONG NPP UNIT 1

Directory of Open Access Journals (Sweden)

HEOK-SOON LIM

2014-02-01

Full Text Available A total loss of all heat sinks is considered a severe accident with a low probability of occurrence. Following a total loss of all heat sinks, the degasser/condenser relief valves (DCRV become the sole means available for the depressurization of the primary heat transport system. If a nuclear power plant has a total loss of heat sinks accident, high-temperature steam and differential pressure between the primary heat transport system (PHTS and the steam generator (SG secondary side can cause a SG tube creep rupture. To protect the PHTS during a total loss of all heat sinks accident, a sufficient depressurization capability of the degasser/condenser relief valve and the SG tube integrity is very important. Therefore, an accurate estimation of the discharge through these valves is necessary to assess the impact of the PHTS overprotection and the SG tube integrity of the primary circuit. This paper describes the analysis of DCRV discharge capacity and the SG tube integrity under a total loss of all heat sink using the CATHENA code. It was found that the DCRV's discharge capacity is enough to protect the overpressure in the PHTS, and the SG tube integrity is maintained in a total loss of all heat accident.

Steam Generator Tube Integrity Analysis of A Total Loss of all Heat Sinks Accident for Wolsong NPP Unit 1

Energy Technology Data Exchange (ETDEWEB)

Lim, Heoksoon; Song, Taeyoung; Chi, Moongoo [Korea Htydro and Nuclear Power Co., Ltd., Daejeon (Korea, Republic of); Kim, Seoungrae [Nuclear Engineering Service and Solution, Daejeon (Korea, Republic of)

2014-02-15

A total loss of all heat sinks is considered a severe accident with a low probability of occurrence. Following a total loss of all heat sinks, the degasser/condenser relief valves (DCRV) become the sole means available for the depressurization of the primary heat transport system. If a nuclear power plant has a total loss of heat sinks accident, high-temperature steam and differential pressure between the primary heat transport system (PHTS) and the steam generator (SG) secondary side can cause a SG tube creep rupture. To protect the PHTS during a total loss of all heat sinks accident, a sufficient depressurization capability of the degasser/condenser relief valve and the SG tube integrity is very important. Therefore, an accurate estimation of the discharge through these valves is necessary to assess the impact of the PHTS overprotection and the SG tube integrity of the primary circuit. This paper describes the analysis of DCRV discharge capacity and the SG tube integrity under a total loss of all heat sink using the CATHENA code. It was found that the DCRV's discharge capacity is enough to protect the overpressure in the PHTS, and the SG tube integrity is maintained in a total loss of all heat accident.

Steam Generator Tube Integrity Analysis of A Total Loss of all Heat Sinks Accident for Wolsong NPP Unit 1

International Nuclear Information System (INIS)

Lim, Heoksoon; Song, Taeyoung; Chi, Moongoo; Kim, Seoungrae

2014-01-01

A total loss of all heat sinks is considered a severe accident with a low probability of occurrence. Following a total loss of all heat sinks, the degasser/condenser relief valves (DCRV) become the sole means available for the depressurization of the primary heat transport system. If a nuclear power plant has a total loss of heat sinks accident, high-temperature steam and differential pressure between the primary heat transport system (PHTS) and the steam generator (SG) secondary side can cause a SG tube creep rupture. To protect the PHTS during a total loss of all heat sinks accident, a sufficient depressurization capability of the degasser/condenser relief valve and the SG tube integrity is very important. Therefore, an accurate estimation of the discharge through these valves is necessary to assess the impact of the PHTS overprotection and the SG tube integrity of the primary circuit. This paper describes the analysis of DCRV discharge capacity and the SG tube integrity under a total loss of all heat sink using the CATHENA code. It was found that the DCRV's discharge capacity is enough to protect the overpressure in the PHTS, and the SG tube integrity is maintained in a total loss of all heat accident

The growth of Propionibacterium cyclohexanicum in fruit juices and its survival following elevated temperature treatments.

Science.gov (United States)

Walker, Michelle; Phillips, Carol A

2007-06-01

This study investigated the growth of Propionibacterium cyclohexanicum in orange juice over a temperature range from 4 to 40 degrees C and its ability to multiply in tomato, grapefruit, apple, pineapple and cranberry juices at 30 and 35 degrees C. Survival after 10 min exposure to 50, 60, 70, 80, 85, 90 and 95 degrees C in culture medium and in orange juice was also assessed. In orange juice the organism was able to multiply by 2 logs at temperatures from 4 to 35 degrees C and survived for up to 52 days. However, at 40 degrees C viable counts were reduced after 6 days and no viable cells isolated after 17 days. The optimum growth temperature in orange juice over 6 days was 25 degrees C but over 4 days it was 35 degrees C. The growth of P. cyclohexanicum was monitored in tomato, grapefruit, cranberry, pineapple and apple juices at 30 and 35 degrees C over 29 days. Cranberry, grapefruit and apple juice did not support the growth of P. cyclohexanicum. At 30 degrees C no viable cells were detected after 8 days in cranberry juice or after 22 days in grapefruit juice while at 35 degrees C no viable cells were detected after 5 and 15 days, respectively. However, in apple juice, although a 5 log reduction occurred, viable cells could be detected after 29 days. P. cyclohexanicum was able to multiply in both tomato and pineapple juices. In tomato juice, there was a 2 log increase in viable counts after 8 days at 30 degrees C but no increase at 35 degrees C, while in pineapple juice there was a 1 log increase in numbers over 29 days with no significant difference between numbers of viable cells present at 30 and 35 degrees C. The organism survived at 50 degrees C for 10 min in culture medium without a significant loss of viability while similar treatment at 60, 70 and 80 degrees C resulted in approximately a 3-4 log reduction, with no viable cells detected after treatment at 85 or 90 or 95 degrees C but, when pre-treated at intermediate temperatures before exposure to higher

A Numerical Study on Effect of Gas-Phase Radiative Heat Loss on Extinction of Hydrogen Diffusion Flames

International Nuclear Information System (INIS)

Sohn, Chae Hoon

2007-01-01

Extinction characteristics of hydrogen-air diffusion flames are investigated numerically by adopting counterflow flame configuration. At various pressures, effect of radiative heat loss on flame extinction is examined. Only gas-phase radiation is considered here. Radiative heat loss depends on flame thickness, temperature, H 2 O concentration, and pressure. From flame structures at various pressures, flame thickness decreases with pressure, but its gradient decreases at high pressure. Flame temperature and mole fraction of H 2 O increase slightly with pressure. Accordingly, as pressure increases, radiative heat loss becomes dominant. When radiative heat loss is considered, radiation-induced extinction is observed at low strain rate in addition to transport-induced extinction. As pressure increases, flammable region shifts to the high-temperature region and then, shrunk to the point on the coordinate plane of flame temperature and strain rate

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

International Nuclear Information System (INIS)

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

2014-01-01

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 ω e τ e effective diffusion coefficients determining the losses of heat and magnetic flux are both shown to decrease with ω e τ 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

Chemical and antioxidant properties of snake tomato (Trichosanthes cucumerina) juice and Pineapple (Ananas comosus) juice blends and their changes during storage.

Science.gov (United States)

Bamidele, Oluwaseun P; Fasogbon, Mofoluwaso B

2017-04-01

Juice blends made from the mixture of snake tomato (Trichosanthes cucumerina) and Pineapple (Ananas comosus) fruits were analyzed for pH, antioxidant properties, total titratable acidity, vitamin C, lycopene and total phenolic contents after different blend ratios were made. The addition of snake tomato juice increased the vitamin C, total carotene, lycopene and antioxidant properties of the juice blends. The radical scavenging properties of juice blends containing a higher ratio of snake tomato were higher and samples stored at room temperature (29°C) showed an increase in antioxidant properties compared to samples stored at 4°C. In conclusion, snake tomato juice up to 50% may be added to Pineapple juice to make a healthy juice blend. Copyright © 2016 Elsevier Ltd. All rights reserved.

Heat deposition on the first wall due to ICRF-induced loss of fast ions in JT-60U

International Nuclear Information System (INIS)

Kusama, Y.; Tobita, K.; Kimura, H.; Hamamatsu, K.; Fujii, T.; Nemoto, M.; Saigusa, M.; Moriyama, S.; Tani, K.; Koide, Y.; Sakasai, A.; Nishitani, T.; Ushigusa, K.

1995-01-01

In JT-60U, the heat deposition on the first wall due to the ICRF-induced loss of fast ions was investigated by changing the position of the resonance layer in the ripple-trapping region. A heat spot appears on the first wall of the same major radius as the resonance layer of the ICRF waves. The broadening of the heat spot in the major radius direction is consistent with that of the resonance layer due to the Doppler broadening. The heat spot is considered to be formed by the ICRF-induced ripple-trapped loss of fast ions. Although the total ICRF-induced loss power to the heat spot is as low as 2% of the total ICRF power, the additional heat flux will become a new issue because of the localized heat deposition on the first wall. ((orig.))

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. © 2015 Institute of Food Technologists®

Improved control of sucrose losses and clarified juice turbidity with lime saccharate in hot lime clarification of sugarcane juice and other comparisons with milk of lime

Science.gov (United States)

A comparative investigation of adding milk of lime (MOL) versus lime saccharate (SACCH) in hot lime clarification of juice at a U.S. sugarcane factory was undertaken to quantify performance across the 2009 processing season after a preliminary factory study in 2008. SACCH was prepared by adding hyd...

Effects of heat loss as percentage of fuel's energy, friction and variable specific heats of working fluid on performance of air standard Otto cycle

International Nuclear Information System (INIS)

Lin, J.-C.; Hou, S.-S.

2008-01-01

The objective of this study is to analyze the effects of heat loss characterized by a percentage of the fuel's energy, friction and variable specific heats of working fluid on the performance of an air standard Otto cycle with a restriction of maximum cycle temperature. A more realistic and precise relationship between the fuel's chemical energy and the heat leakage that is based on a pair of inequalities is derived through the resulting temperature. The variations in power output and thermal efficiency with compression ratio, and the relations between the power output and the thermal efficiency of the cycle are presented. The results show that the power output as well as the efficiency where maximum power output occurs will increase with increase of the maximum cycle temperature. The temperature dependent specific heats of the working fluid have a significant influence on the performance. The power output and the working range of the cycle increase with the increase of specific heats of the working fluid, while the efficiency decreases with the increase of specific heats of the working fluid. The friction loss has a negative effect on the performance. Therefore, the power output and efficiency of the cycle decrease with increasing friction loss. It is noteworthy that the effects of heat loss characterized by a percentage of the fuel's energy, friction and variable specific heats of the working fluid on the performance of an Otto cycle engine are significant and should be considered in practical cycle analysis. The results obtained in the present study are of importance to provide good guidance for performance evaluation and improvement of practical Otto engines

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... from oranges as provided in § 146.135, except that the oranges may deviate from the standards for...

21 CFR 146.150 - Canned concentrated orange juice.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Canned concentrated orange juice. 146.150 Section... Fruit Juices and Beverages § 146.150 Canned concentrated orange juice. (a) Canned concentrated orange... labeling of ingredients prescribed for frozen concentrated orange juice by § 146.146, except that it is not...

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

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 juice daily rather than rarely or occasionally. In conclusion, more frequent fruit juice consumption was associated with higher central BPs. Copyright © 2014 Elsevier Ltd. All rights reserved.

Combined effect of ultrasound, heat, and pressure on Escherichia coli O157:H7, polyphenol oxidase activity, and anthocyanins in blueberry (Vaccinium corymbosum) juice.

Science.gov (United States)

Zhu, Jinyan; Wang, Yuehua; Li, Xinghe; Li, Bin; Liu, Suwen; Chang, Nan; Jie, Ding; Ning, Chong; Gao, Haiyan; Meng, Xianjun

2017-07-01

The objective of this study was to evaluate the effect of different treatments-heat treatment (HT), sonication (SC), thermosonication (TS), manosonication (MS), manothermal (MT), and manothermosonication (MTS) on Escherichia coli O157:H7, polyphenol oxidase (PPO), and anthocyanin content in blueberry juice. First, samples were treated at different temperatures (30, 40, 50, 60, 70, and 80°C) and power intensities (280, 420, 560, and 700W) for 10min. Subsequently, samples were treated using combinations of power intensity and mild temperature for 10min. For further study, samples were treated using HT (80°C), TS (40°C, 560W), MT (350MPa, 40°C), MS (560W, 5min/350MPa), or MTS (560W, 5min, 40°C/350MPa, 40°C) for 5, 10, 15, 20min for each treatment, and the results compared between treatments. HT significantly reduced PPO activation (2.05% residual activity after only 5min), and resulted in a 2.00-log reduction in E. coli O157:H7 and an 85.25% retention of anthocyanin. Escherichia coli O157:H7 was slightly inactivated by TS after 5min (0.17-log reduction), while residual PPO activity was 23.36% and anthocyanin retention was 98.48%. However, Escherichia coli O157:H7 was rapidly inactivated by MTS (5.85-log reduction) after 5min, while anthocyanin retention was 97.49% and residual PPO activity dropped to 10.91%. The destruction of E. coli cells as a result of these treatments were confirmed using SEM and TEM. Therefore, a combination of sonication, high pressure, and mild heat allows the safety of blueberry juice to be maintained without compromising the retention of desirable antioxidant compounds. Copyright © 2017 Elsevier B.V. All rights reserved.

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

International Nuclear Information System (INIS)

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

2016-01-01

Highlights: • A large-scale HTS generator module has been suggested to avoid issues such as a huge vacuum vessel and higher reliability. • The challenging heat loss analysis of a large-scale HTS generator has successfully been performed, enabling the design of an optimal support structure having a total heat loss of 43 W/400 kW. • The results prove the potential of a large-scale superconducting wind-power generator to operate efficiently, and support further development of the concept. - Abstract: 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.

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

Energy Technology Data Exchange (ETDEWEB)

Sung, Hae-Jin, E-mail: haejin0216@gmail.com [Changwon National University, 20 Changwondaehak-ro, Changwon, 641-773 (Korea, Republic of); Go, Byeong-Soo [Changwon National University, 20 Changwondaehak-ro, Changwon, 641-773 (Korea, Republic of); Jiang, Zhenan [Robinson Research Institute, Victoria University of Wellington, PO Box 33436 (New Zealand); Park, Minwon [Changwon National University, 20 Changwondaehak-ro, Changwon, 641-773 (Korea, Republic of); Yu, In-Keun, E-mail: yuik@changwon.ac.kr [Changwon National University, 20 Changwondaehak-ro, Changwon, 641-773 (Korea, Republic of)

2016-11-15

Highlights: • A large-scale HTS generator module has been suggested to avoid issues such as a huge vacuum vessel and higher reliability. • The challenging heat loss analysis of a large-scale HTS generator has successfully been performed, enabling the design of an optimal support structure having a total heat loss of 43 W/400 kW. • The results prove the potential of a large-scale superconducting wind-power generator to operate efficiently, and support further development of the concept. - Abstract: 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.

A screening method based on UV-Visible spectroscopy and multivariate analysis to assess addition of filler juices and water to pomegranate juices.

Science.gov (United States)

Boggia, Raffaella; Casolino, Maria Chiara; Hysenaj, Vilma; Oliveri, Paolo; Zunin, Paola

2013-10-15

Consumer demand for pomegranate juice has considerably grown, during the last years, for its potential health benefits. Since it is an expensive functional food, cheaper fruit juices addition (i.e., grape and apple juices) or its simple dilution, or polyphenols subtraction are deceptively used. At present, time-consuming analyses are used to control the quality of this product. Furthermore these analyses are expensive and require well-trained analysts. Thus, the purpose of this study was to propose a high-speed and easy-to-use shortcut. Based on UV-VIS spectroscopy and chemometrics, a screening method is proposed to quickly screening some common fillers of pomegranate juice that could decrease the antiradical scavenging capacity of pure products. The analytical method was applied to laboratory prepared juices, to commercial juices and to representative experimental mixtures at different levels of water and filler juices. The outcomes were evaluated by means of multivariate exploratory analysis. The results indicate that the proposed strategy can be a useful screening tool to assess addition of filler juices and water to pomegranate juices. Copyright © 2012 Elsevier Ltd. All rights reserved.

Effects of storage and packaging materials on some physicochemical properties and sensory and microbiological parameters of pineapple juice (ananas comosus)

International Nuclear Information System (INIS)

Shakpo, I.O.; Arawande, J.O.

2010-01-01

Physicochemical, microbiological and sensory parameters of concentrated pineapple juice stored in cans and glass bottles were studied over a period of ten weeks. There was slight increase in pH from 4.2 to 4.7 and to 4.8 and decrease in titratable acidity from 8.1 to 5.1 and to 4.6 mg/100 mL, whereas total solids (%) decreased from 76.23 to 65.47% and to 60.38% in canned and bottled pineapple concentrates, respectively. Over 90% loss of Vitamin C was observed, with the bottled samples retaining more Vitamin C than the canned samples. The microbial counts ranged from 2.0 X 103 to 2.4 X 104 cfu/mL whereas fungi and mesophilic bacteria, were not detected to 6 X 103 cfu/mL. Freshly prepared single strength juices of pineapple were better in terms of taste and colour, while the bottled reconstituted juice concentrate competed favourably with the fresh one in colour. The canned samples lost their colours within 10 weeks of storage. The glass bottled samples had a characteristic desirable aroma. Thus concentrated juice in glass bottles stored at room temperature enhanced the keeping quality of the juice and compared more favourably with the fresh juice than the canned concentrated juice. (author)

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.

Influence of food acidulants and antioxidant spices on the bioaccessibility of beta-carotene from selected vegetables.

Science.gov (United States)

Veda, Supriya; Platel, Kalpana; Srinivasan, Krishnapura

2008-09-24

Four common food acidulants--amchur, lime, tamarind, and kokum--and two antioxidant spices--turmeric and onion--were examined for their influence on the bioaccessibility of beta-carotene from two fleshy and two leafy vegetables. Amchur and lime generally enhanced the bioaccessibility of beta-carotene from these test vegetables in many instances. Such an improved bioaccessibility was evident in both raw and heat-processed vegetables. The effect of lime juice was generally more pronounced than that of amchur. Turmeric significantly enhanced the bioaccessibility of beta-carotene from all of the vegetables tested, especially when heat-processed. Onion enhanced the bioaccessibility of beta-carotene from pressure-cooked carrot and amaranth leaf and from open-pan-boiled pumpkin and fenugreek leaf. Lime juice and the antioxidant spices turmeric and onion minimized the loss of beta-carotene during heat processing of the vegetables. In the case of antioxidant spices, improved bioaccessibility of beta-carotene from heat-processed vegetables is attributable to their role in minimizing the loss of this provitamin. Lime juice, which enhanced the bioaccessibility of this provitamin from both raw and heat-processed vegetables, probably exerted this effect by some other mechanism in addition to minimizing the loss of beta-carotene. Thus, the presence of food acidulants (lime juice/amchur) and antioxidant spices (turmeric/onion) proved to be advantageous in the context of deriving maximum beta-carotene from the vegetable sources.

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

Deterioration and fermentability of energy cane juice

Directory of Open Access Journals (Sweden)

Sandra Regina Ceccato-Antonini

Full Text Available ABSTRACT: The main interest in the energy cane is the bioenergy production from the bagasse. The juice obtained after the cane milling may constitute a feedstock for the first-generation ethanol units; however, little attention has been dedicated to this issue. In order to verify the feasibility of the energy cane juice as substrate for ethanol production, the objectives of this research were first to determine the microbiological characteristics and deterioration along the time of the juices from two clones of energy cane (Type I and second, their fermentability as feedstock for utilization in ethanol distilleries. There was a clear differentiation in the bacterial and yeast development of the sugarcane juices assayed, being much faster in the energy canes than in sugarcane. The storage of juice for 8 hours at 30oC did not cause impact in alcoholic fermentation for any sample analyzed, although a significant bacterial growth was detected in this period. A decrease of approximately seven percentage points in the fermentative efficiency was observed for energy cane juice in relation to sugarcane in a 24-hour fermentation cycle with the baking yeast. Despite the faster deterioration, the present research demonstrated that the energy cane juice has potential to be used as feedstock in ethanol-producing industries. As far as we know, it is the first research to deal with the characteristics of deterioration and fermentability of energy cane juices.

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)

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,

A model for particle and heat losses by type I edge localized modes

International Nuclear Information System (INIS)

Tokar, M Z; Gupta, A; Kalupin, D; Singh, R

2007-01-01

A model to estimate the particle and energy losses caused in tokamaks by type I edge localized modes (ELMs) is proposed. This model is based on the assumption that the increase in transport by ELM is due to flows along magnetic field lines perturbed by ballooning-peeling MHD modes. The model reproduces well the experimentally found variation of losses with the plasma collisionality ν*, namely, the weak dependence of the particle loss and significant reduction of the energy loss with increasing ν*. It is argued that the electron parallel heat conductivity is dominating in the energy loss at not very large ν*

Oscillating-flow loss test results in rectangular heat exchanger passages

Science.gov (United States)

Wood, J. Gary

1991-01-01

Test results of oscillating flow losses in rectangular heat exchanger passages of various aspect ratios are given. This work was performed in support of the design of a free-piston Stirling engine (FPSE) for a dynamic space power conversion system. Oscillating flow loss testing was performed using an oscillating flow rig, which was based on a variable stroke and variable frequency linear drive motor. Tests were run over a range of oscillating flow parameters encompassing the flow regimes of the proposed engine design. Test results are presented in both tabular and graphical form and are compared against analytical predictions.

Fruits, vegetables, 100% juices, and cognitive function.

Science.gov (United States)

Lamport, Daniel J; Saunders, Caroline; Butler, Laurie T; Spencer, Jeremy Pe

2014-12-01

Although reviews of the association between polyphenol intake and cognition exist, research examining the cognitive effects of fruit, vegetable, and juice consumption across epidemiological and intervention studies has not been previously examined. For the present review, critical inclusion criteria were human participants, a measure of fruit, vegetable, or 100% juice consumption, an objective measure of cognitive function, and a clinical diagnosis of neuropsychological disease. Studies were excluded if consumption of fruits, vegetables, or juice was not assessed in isolation from other food groups, or if there was no statistical control for education or IQ. Seventeen of 19 epidemiological studies and 3 of 6 intervention studies reported significant benefits of fruit, vegetable, or juice consumption for cognitive performance. The data suggest that chronic consumption of fruits, vegetables, and juices is beneficial for cognition in healthy older adults. The limited data from acute interventions indicate that consumption of fruit juices can have immediate benefits for memory function in adults with mild cognitive impairment; however, as of yet, acute benefits have not been observed in healthy adults. Conclusions regarding an optimum dietary intake for fruits, vegetables, and juices are difficult to quantify because of substantial heterogeneity in the categorization of consumption of these foods. © 2014 International Life Sciences Institute.

Superconductor design and loss analysis for a 20 MJ induction heating coil

International Nuclear Information System (INIS)

Walker, M.S.; Declercq, J.G.; Zeitlin, B.A.

1980-01-01

The design of a 50 k Ampere conductor for use in a 20 MJ Induction Heating Coil is described. The conductor is a wide flat cable of 36 subcables, each of which contains six NbTi strands around a stainless steel core strand. The 2.04 mm (0.080'') diameter monolithic strands allow bubble clearing for cryostable operation at a pool boiling heat transfer from the unoccluded strand surface of 0.26 Watts/cm 2 . A thin, tough polyester amide-imide (Westinghouse Omega) insulation provides a rugged coating that will resist flaking and chipping during the cabling and compaction operations and provide (1) a reliable adherent surface for enhanced heat transfer, and (2) a low voltage standoff preventing interstrand coupling losses. The strands are uniquely configured using CuNi elements to provide low ac losses with NbTi filaments in an all-copper matrix. AC losses are expected to be approximately 0.3% of 20 MJ for a -7.5 T to 7.5 T one-second 1/2-cosinusoidal bipolar operation in a 20 MJ coil. They will be approximately 0.1% of 100 MJ for 1.8 second -8 T and +8 T ramped operation in a 100 MJ coil. The design is firmly based on the results of tests performed on prototype strands and subcables

Quality of jinchen orange juice treated with irradiation and pasteurization

International Nuclear Information System (INIS)

Qiao Yu; Cheng Wei; Wang Shaohua; Xiong Guangquan; Liao Li; Chen Xueling; Fan Gang; Pan Siyi

2010-01-01

Jinchen orange juice was treated by pasteurization and irradiation (1.4, 2.8 and 5.6 kGy) to study the effects of sterilization methods on quality of orange juice. The volatile compounds were analyzed by solid phase micro-extraction method combined with GC-MS. The juice color, pH and Vc content were determined, and sensory evaluation of the juice were evaluated. The results showed a total of 54, 47, 57, 55, 53 kinds of compounds were detected in fresh juice, pasteurized juice and 3 irradiated juices, respectively. The irradiated juices had bigger peak area of volatile compounds than pasteurized juice,and the biggest peak area was found in 2.8 kGy irradiation sample. β - myrcene, D - limonene and γ-terpinene, which were the characteristic aroma compounds in orange juice, were detected a higher level in irradiation sample than pasteurization. Vc content and aroma decreased after all treatments. The sample after 1.4 kGy treatment showed highest score in sensory evaluation. It was concluded that low dose irradiation could be used in sterilization processing of orange juice. (authors)

Tomato juices and tomato juice concentrates : a study of factors contributing to their gross viscosity

NARCIS (Netherlands)

Heutink, R.

1986-01-01

The gross viscosity of tomato juice and tomato juice concentrates was found to be determined primarily by the water insoluble solids (WIS) content. The serum viscosity did not contribute to gross viscosity. The WIS consisted of whole tomato cells, vascular bundles and skin fragments. In general the

A STUDY OF MICROBES IN FRUIT JUICES, KIMS-AMALAPURAM

Directory of Open Access Journals (Sweden)

Nagaraja

2015-12-01

Full Text Available INTRODUCTION Fruit and sugarcane juices are nutritious drinks with great taste and health benefits. Food borne illnesses associated with consumption of Fruit and sugarcane juices at several places in India and elsewhere. Fruit juices were served with added ice pieces. Hygienic standards are not maintained while transporting from the field to the place of extraction and preparation. Hence a rapid review of the fruit juices from street vendors has been undertaken along with sugarcane juice. Raw sugarcane juice is a refreshing juice in many parts of Andhra Pradesh. The present study is to assess the prevalence of different organisms from different fruit juices collected from street vendors. METHODS Fruit juices are collected namely sugarcane, sweet lemon, orange, grape apple, pineapple pomegranate. A total 100 samples of fruit juices were collected from road side from different vendors. 150 ml of each variety of fruit juices were collected from different vendors in screw capped bottles and subjected to microbial analysis, processed with in 30mts in the department of microbiology at KIMS by standard methods. RESULTS The analysed samples of fruit juices are found to be contaminated with different bacteria, Escherichia coli 30% Klebsiella pneumoniae 10% Staphylococcus aureus 20% Enterococcus faecalis 04% Pseudomonas aeruginosa 10% ASB 04% (aerobic spore bearers Micrococci 02% Proteus 20% Salmonella. Shigella and Vibrios were not isolated. CONCLUSION It is high time that street vendors should have health education by volunteers, health workers from PHC (primary health centers and people well versed with community medicine practice for implementation of standard hygienic protocols may reduce contamination of fruit and sugarcane juices The concerned health authorities need to ensure and insist to follow the protocols by the vendors and license holders to the vendors.

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.

White Grape Juice Elicits a Lower Breath Hydrogen Response Compared with Apple Juice in Healthy Human Subjects: A Randomized Controlled Trial.

Science.gov (United States)

Erickson, Jennifer; Wang, Qi; Slavin, Joanne

2017-06-01

Diets low in fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAPS) are used to manage symptoms in individuals with irritable bowel syndrome. Although effective at reducing symptoms, the diet can be complex and restrictive. In addition, there are still large gaps in the literature and many foods with unclear effects in the gastrointestinal (GI) tract, like fruit juice. Although many fruits are allowable on a low-FODMAP diet, consumption of all fruit juice is generally cautioned due to the large fructose load contained in juice, regardless of the glucose concentration. Very little research exists regarding the importance of limiting fructose load during a low-FODMAP diet; therefore, individuals following a low-FODMAP diet may be unnecessarily restricting their diets. To determine whether there is a difference in GI tolerance between juice from a high-FODMAP fruit (apple juice) and juice from a low-FODMAP fruit (white grape juice) in healthy human subjects. The goal is to provide insight into the role of juice in a low-FODMAP diet. A double-blind, randomized, controlled crossover study was conducted with 40 healthy adults. Fasted subjects consumed 12 oz of either apple juice or white grape juice. Breath hydrogen measures were taken at baseline, 1, 2, and 3 hours. Subjective GI tolerance surveys were completed at the same time intervals and at 12 and 24 hours. Breath hydrogen and GI symptoms were assessed with area under the curve analysis. Significance was determined with a two-sided t test with a P value juice resulted in a greater mean breath hydrogen area under the curve at 23.3 ppm/hour (95% CI 13.0 to 33.6) compared with white grape juice at 5.8 ppm/hour (95% CI -4.6 to 16.1) (Pjuices were well tolerated and neither produced any severe symptoms in healthy adults. White grape juice consumption resulted in only a small rise in breath hydrogen, which may suggest excluding foods only because of the high fructose load could be

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 and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR... Beverages § 146.187 Canned prune juice. (a) Canned prune juice is the food prepared from a water extract of...

21 CFR 146.154 - Concentrated orange juice with preservative.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Concentrated orange juice with preservative. 146... Canned Fruit Juices and Beverages § 146.154 Concentrated orange juice with preservative. (a) Concentrated orange juice with preservative complies with the requirements for composition and labeling of optional...

SCDAP/RELAP5 modeling of heat transfer and flow losses in lower head porous debris. Rev. 1

International Nuclear Information System (INIS)

Siefken, L.J.; Coryell, E.W.; Paik, S.; Kuo, H.

1999-01-01

Designs are described for implementing models for calculating the heat transfer and flow losses in porous debris in the lower head of a reactor vessel. The COUPLE model in SCDAP/RELAP5 represents both the porous and nonporous debris that results from core material slumping into the lower head. Currently, the COUPLE model has the capability to model convective and radiative heat transfer from the surfaces of nonporous debris in a detailed manner and to model only in a simplistic manner the heat transfer from porous debris. In order to advance beyond the simplistic modeling for porous debris, designs are developed for detailed calculations of heat transfer and flow losses in porous debris. Correlations are identified for convective heat transfer in porous debris for the following modes of heat transfer; (1) forced convection to liquid, (2) forced convection to gas, (3) nucleate boiling, (4) transition boiling, and (5) film boiling. Interphase heat transfer is modeled in an approximate ma nner. Designs are described for models to calculate the flow losses and interphase drag of fluid flowing through the interstices of the porous debris, and to apply these variables in the momentum equations in the RELAP5 part of the code. Since the models for heat transfer and flow losses in porous debris in the lower head are designed for general application, a design is also described for implementation of these models to the analysis of porous debris in the core region. A test matrix is proposed for assessing the capability of the implemented models to calculate the heat transfer and flow losses in porous debris. The implementation of the models described in this report is expected to improve the COUPLE code calculation of the temperature distribution in porous debris and in the lower head that supports the debris. The implementation of these models is also expected to improve the calculation of the temperature and flow distribution in porous debris in the core region

Polyphenols content and antioxidant capacity of traditional juices ...

African Journals Online (AJOL)

SARAH

2015-03-31

Mar 31, 2015 ... traditional juices consumed in Côte d'Ivoire. Amoin Georgette ... Baobab fruit juice and Roselle calices juices exhibited the highest ... from plants involved in this study must be considered for their ..... by liquid carbon dioxide.

Non-enzymatic browning in citrus juice: chemical markers, their detection and ways to improve product quality.

Science.gov (United States)

Bharate, Sonali S; Bharate, Sandip B

2014-10-01

Citrus juices are widely consumed due to their nutritional benefits and variety of pharmacological properties. Non-enzymatic browning (NEB) is one of the most important chemical reactions responsible for quality and color changes during the heating or prolonged storage of citrus products. The present review covers various aspects of NEB in citrus juice viz. chemistry of NEB, identifiable markers of NEB, analytical methods to identify NEB markers and ways to improve the quality of citrus juice. 2,5-Dimethyl-4-hydroxy-3(2H)-furanone (DMHF) is one of the promising marker formed during browning process with number of analytical methods reported for its analysis; therefore it can be used as an indicator for NEB process. Amongst analytical methods reported, RP-HPLC is more sensitive and accurate method, which can be used as analytical tool. NEB can be prevented by removal of amino acids/ proteins (via ion exchange treatment) or by targeting NEB reactions (e.g. blockage of furfural/ HMF by sulphiting agent).

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

International Nuclear Information System (INIS)

Murakami, S.; Nakajima, N.; Okamoto, M.; 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)

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

International Nuclear Information System (INIS)

Murakami, S.; Nakajima, N.; Okamoto, M.; Nuehrenberg, J.

1999-01-01

The 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 results based on Monte Carlo simulations (Murakami, S., et al., Fusion Eng. Des. 26 (1995) 209). The global energy confinement time including the energetic ion effect can be expressed in heliotrons in terms of ICRF heating power, plasma density and magnetic field strength. Results in plasmas at CHS show a systematic decrease of the global energy confinement time due to energetic ion loss from the assumed energy confinement scaling law, which is consistent with the experimental observations. The model is also applied to ICRF minority heating in LHD plasmas in two cases of typical magnetic configurations. A clear increase of the global energy confinement time due to the stored energy of energetic tail ions is obtained in the 'orbit improved' configuration, while a decrease is observed in the 'standard' configuration. (author)

An overview on the Brazilian orange juice production chain

OpenAIRE

Renato Marcio dos Santos; Irenilza de Alencar Nääs; Mario Mollo Neto; Oduvaldo Vendrametto

2013-01-01

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 ...

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.

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.

Acute ingestion of beetroot juice increases exhaled nitric oxide in healthy individuals.

Directory of Open Access Journals (Sweden)

Juliet L Kroll

Full Text Available Nitric oxide (NO plays an important role in the airways' innate immune response, and the fraction of exhaled NO at a flow rate of 50mL per second (FENO50 has been utilized to capture NO. Deficits in NO are linked to loss of bronchoprotective effects in airway challenges and predict symptoms of respiratory infection. While beetroot juice supplements have been proposed to enhance exercise performance by increasing dietary nitrate consumption, few studies have examined the impact of beetroot juice or nitrate supplementation on airway NO in contexts beyond an exercise challenge, which we know influences FENO50.We therefore examined the influence of a beetroot juice supplement on FENO50 in healthy males and females (n = 38 during periods of rest and in normoxic conditions. FENO50, heart rate, blood pressure, and state affect were measured at baseline, 45 minutes, and 90 minutes following ingestion of 70ml beetroot juice (6.5 mmol nitrate. Identical procedures were followed with ingestion of 70ml of water on a control day.After beetroot consumption, average values of the natural log of FENO50 (lnFENO50 increased by 21.3% (Cohen's d = 1.54, p < .001 45 minutes after consumption and by 20.3% (Cohen's d = 1.45, p < .001 90 min after consumption. On the other hand, only very small increases in FENO50 were observed after consumption of the control liquid (less than 1% increase. A small subset (n = 4 of participants completed an extended protocol lasting over 3 hours, where elevated levels of FENO50 persisted. No significant changes in cardiovascular measures were observed with this small single dose of beetroot juice.As NO serves a key role in innate immunity, future research is needed to explore the potential clinical utility of beetroot and dietary nitrate to elevate FENO50 and prevent respiratory infection.

Antimicrobial activity of suspensions and nanoemulsions of citral in combination with heat or pulsed electric fields.

Science.gov (United States)

Pagán, E; Berdejo, D; Espina, L; García-Gonzalo, D; Pagán, R

2018-01-01

The application of essential oils in form of nanoemulsions has been proposed as a method to improve their solubility in aqueous solutions, and hence their antimicrobial activity. The objective of this study was to evaluate the antimicrobial activity of citral, applied directly or in combined treatments with heat or pulsed electric fields (PEF), as a function of the inoculation procedure assayed: (i) a simple, vigorous shaking method by vortex agitation (suspension of citral; s-citral) or (ii) the previous preparation of nanoemulsions by the emulsion phase inversion (EPI) method (nanoemulsion of citral; n-citral). n-Citral was more effective in either inhibiting or inactivating Escherichia coli O157:H7 Sakai than s-citral. However, when combined with heat, a greater synergistic effect was observed with s-citral rather than with n-citral, either in lab media (pH 7·0 and 4·0) or apple juice. For instance, while almost 5 log 10 cell cycles were inactivated in apple juice after 15 min at 53°C in the presence of 0·1 μl ml -1 of s-citral, the use of n-citral required 30 min. The use of nanoemulsions did not modify the slight synergism observed when citral and mild PEF were combined (150 μs, 30 kV cm -1 ). The exploration of different delivery systems of antimicrobial compounds such as citral in aqueous food products aids in the establishment of successful combined treatments for food preservation. While at room temperature, citral in form of a nanoemulsion shows a higher antimicrobial activity; its combination with heat would imply a partial loss of the outstanding synergistic lethal effect achieved when added in suspension form. Therefore, the most suitable procedure to magnify the synergism between heat and citral when processing juices would merely require an intense homogenization step prior to the combined treatment. © 2017 The Society for Applied Microbiology.

Dehydration of jambolan [Syzygium cumini (L.)] juice during foam mat drying: Quantitative and qualitative changes of the phenolic compounds.

Science.gov (United States)

Iasnaia Maria de Carvalho, Tavares; Nogueira, Tuany Yuri Kuboyama; Mauro, Maria Aparecida; Gómez-Alonso, Sergio; Gomes, Eleni; Da-Silva, Roberto; Hermosín-Gutiérrez, Isidro; Lago-Vanzela, Ellen Silva

2017-12-01

Jambolan [Syzygium cumini (L.)] berries are a popular fruit in Brazil, renowned for their high phenolic compound (PC) content. These PCs have antioxidant, antibacterial, and other characteristics that may be beneficial to human health. The objective of the study was to evaluate the quantitative and qualitative changes of the main phenolic compounds (PCs) (anthocyanins, flavonols, and hydrolysable tannins) in the jambolan fruit, the produced fruit juice, and in the corresponding dehydrated powders obtained by foam mat drying (60, 70, and 80°C) and lyophilization (control). The PCs were analyzed using high-performance liquid chromatography with a diode array detection coupled with an electrospray ionization mass spectrometry (HPLC-DAD-ESI-MS n ). Juice production resulted in a more pronounced degradation of anthocyanins than flavonols, and facilitated the extraction of hydrolysable tannins. Elevation of the dehydration temperature negatively impacted the anthocyanin content of the products; on the other hand, the flavonols and hydrolysable tannins were more sensitive to oxidation and heating time during dehydration, respectively, than dehydration temperature. In summary, it can be concluded that processing at 70°C is most suitable, in light of the least loss of nutritional quality of the product with processing time. This study directly informs further investigations into preparation of high-quality jambolan fruit products. Copyright © 2017 Elsevier Ltd. All rights reserved.

Latent heat loss and sweat gland histology of male goats in an equatorial semi-arid environment

Science.gov (United States)

de Melo Costa, Cíntia Carol; Maia, Alex Sandro Campos; Neto, José Domingues Fontenele; Oliveira, Steffan Edward Octávio; de Queiroz, João Paulo Araújo Fernandes

2014-03-01

The objective of this work was to quantify the heat loss by cutaneous evaporation of goats in an equatorial semi-arid environment. The latent heat loss from the body surfaces of these ten undefined breed goats was measured using a ventilated capsule in sun and shade and in the three body regions (neck, flank and hindquarters). Skin samples from these three regions were histologically analyzed to relate the quantity of sweat glands, the area of sweat glands and the epithelium thickness of each of these regions to the heat loss by cutaneous evaporation of the examined goats. The epithelium thickness that was measured varied significantly for body regions with different quantities and areas of sweat glands ( P < 0.01). Among the body regions that were examined, the samples from the neck demonstrated the highest epithelium thickness (16.23 ± 0.13 μm). However, the samples of sweat glands from the flank had the biggest area (43330.51 ± 778.71 μm2) and quantity per square centimeter (390 ± 9 cm-2). After the animals were exposed to sun, the flanks lost the greatest amount of heat by cutaneous evaporation (73.03 ± 1.75 W m-2) and possessed the highest surface temperatures (39.47 ± 0.18 °C). The histological characteristics may have influenced the heat loss by cutaneous evaporation that was observed in the flank region after the animals were exposed to sun.

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.

Distance determination of NPP and oil reservoir on enhanced oil recovery based on heat loss and safety in view point

International Nuclear Information System (INIS)

Erlan Dewita; Dedy Priambodo; Sudi Ariyanto

2013-01-01

EOR is a method used to increasing oil recovery by injecting material or other to the reservoir. There are 3 EOR technique have been used in the world, namely thermal injection, chemical injection dan Miscible. Thermal injection method is the method most widely used in the world, however, one drawback is the loss of heat during steam distribution to the injection wells. In Indonesia, EOR application has been successfully done in the field of Duri, Chevron uses steam injection method, but still use petroleum as a fuel for steam production. In order to save oil reserves, it was done the introduction of co-generation nuclear power plants to supply some of the heat of nuclear power plants for EOR processes. In cogeneration nuclear power plant, the safety aspect is main priority. The purpose of the study was to evaluate the distance NPP with oil wells by considering heat loss and safety aspects. The method of study and calculations done using Tempo Cycle program. The study results showed that in the distance of 400 meter as exclusion zone of PBMR reactor, with pipe insulation thickness 1 in, the amount of heat loss of 277, 883 kw, while in pipe isolation thickness 2 in, amount of heat loss became 162,634 kw and with isolation thickness 3 in, amount of heat loss 120,767 kw., heat loss can be overcome and provide insulation pipes and improve the quality of saturated steam into superheated. (author)

Synergic effect of gamma radiation with thermal treatment for conserving natural apple juice from Gala variety; Efeito sinergistico da radiacao gama com tratamento termico na conservacao de suco natural de maca da variedade Gala

Energy Technology Data Exchange (ETDEWEB)

Blumer, L.; Domarco, R.E.; Spoto, M.H.F.; Walder, J.M.M.; Matraia, C. [Centro de Energia Nuclear na Agricultura (CENA), Piracicaba, SP (Brazil)

1995-12-31

This paper aims at the feasibility of a new method for conserving natural apple juice using no chemicals. The apple juice was extract from Gala apple variety and was bottled in sterile 100 ml amber vials. The samples were treated by: heat at 60{sup 0} C for 20 minutes; heat at 80{sup 0} C for 20 minutes; radiation; radiation plus heat (60{sup 0}); radiation plus heat 80{sup 0} C. The radiation doses were 0,2,4 and 6 kGy at the dose rate of 1.6 kGy/h. The juice quality control was carried out by chemical analysis (total soluble solids, pH, acidity, ascorbic acid) following the AOAC methodology. The samples were stored under refrigeration conditions 5{+-}3{sup 0} C up to 180 days. It was observed an alteration of the total soluble solids and the pH during the storage period for all treatments. The pH was also affected by the combined treatments (radiation plus heat). The acidity was affected by the interaction of storage period and heat temperature. The ascorbic acid was affected by the synergic effect of heat and radiation and by the interaction radiation and storage period. (author). 8 refs, 6 figs.

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.

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. © 2015 Institute of Food Technologists®

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.

Effects of the gamma and ultrasound radiation in orange juice contaminated by Alicyclobacillus acidoterrestris

International Nuclear Information System (INIS)

Pires, Cristiane Cassiolato

2006-01-01

The orange juice has attributes could make that hard or even block the growth. of microorganisms, even so already have been isolated filamentous fungi, yeast, as well lactic and heat resistant bacteria. Alicyclobacillus acidoterrestris is a heat resistant bacteria that has done damage in the orange juice concentrated and frozen business. This bacterium is able the grown in temperatures below 35 deg C constituting a risk to orange juices that have been contaminated. Even those that already pass trough thermal treatment may deteriorated, if they are storage in place without refrigeration. As the traditional methods of decontamination and conservation have not been effective in unfeasible this bacterium, others methods of sterilization are need, among them are gamma and ultrasound radiation. The gamma radiation is able to sterilize foods and reduce the microbiology density, allowing in this way to enhance the period of storage. The ultrasound application has been used currently with the aim to microbiology control, been this technique effective in the microbial cell destruction. The Brazil, are the major producer and exporter of concentrated frozen orange juice, due to it, the present work was carried out to two experiments with the aim to determinate the resistance of the bacterium Alicyclobacillus acidoterrestris to gamma and ultrasound irradiation, in the orange juice, priory contaminated. The orange juice samples was diluted to 11,5 deg Brix and the bacteria suspensions was added, passed by process of radiation gamma with dose of 0, 2, 4, 6 and 8 kGy and ultrasonic with the frequency of 25, 35 and 42 kHz and with the time of exposition of 0, 1, 5, 10 and 20 minutes. After the treatment, the samples were stored in room temperature (25 +- 2 deg C) and of refrigeration (4 +- 1 deg C). For the microbial analyses, the samples were diluted in to decimal scale, plated by 'pour plate' technique. The Petri plates were storage in warn temperature (46 +- 2 deg C) by 48 hours

Apple juice inhibits human low density lipoprotein oxidation.

Science.gov (United States)

Pearson, D A; Tan, C H; German, J B; Davis, P A; Gershwin, M E

1999-01-01

Dietary phenolic compounds, ubiquitous in vegetables and fruits and their juices possess antioxidant activity that may have beneficial effects on human health. The phenolic composition of six commercial apple juices, and of the peel (RP), flesh (RF) and whole fresh Red Delicious apples (RW), was determined by high performance liquid chromatography (HPLC), and total phenols were determined by the Folin-Ciocalteau method. HPLC analysis identified and quantified several classes of phenolic compounds: cinnamates, anthocyanins, flavan-3-ols and flavonols. Phloridzin and hydroxy methyl furfural were also identified. The profile of phenolic compounds varied among the juices. The range of concentrations as a percentage of total phenolic concentration was: hydroxy methyl furfural, 4-30%; phloridzin, 22-36%; cinnamates, 25-36%; anthocyanins, n.d.; flavan-3-ols, 8-27%; flavonols, 2-10%. The phenolic profile of the Red Delicious apple extracts differed from those of the juices. The range of concentrations of phenolic classes in fresh apple extracts was: hydroxy methyl furfural, n.d.; phloridzin, 11-17%; cinnamates, 3-27%; anthocyanins, n.d.-42%; flavan-3-ols, 31-54%; flavonols, 1-10%. The ability of compounds in apple juices and extracts from fresh apple to protect LDL was assessed using an in vitro copper catalyzed human LDL oxidation system. The extent of LDL oxidation was determined as hexanal production using static headspace gas chromatography. The apple juices and extracts, tested at 5 microM gallic acid equivalents (GAE), all inhibited LDL oxidation. The inhibition by the juices ranged from 9 to 34%, and inhibition by RF, RW and RP was 21, 34 and 38%, respectively. Regression analyses revealed no significant correlation between antioxidant activity and either total phenolic concentration or any specific class of phenolics. Although the specific components in the apple juices and extracts that contributed to antioxidant activity have yet to be identified, this study

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.

21 CFR 146.185 - Pineapple juice.

Science.gov (United States)

2010-04-01

... reconstituted with water suitable for the purpose of maintaining essential composition and quality factors of... Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CANNED FRUIT JUICES Requirements for Specific Standardized Canned Fruit Juices and Beverages § 146...

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.

Heat penetration and thermocouple location in home canning.

Science.gov (United States)

Etzel, Mark R; Willmore, Paola; Ingham, Barbara H

2015-01-01

We processed applesauce, tomato juice, and cranberries in pint jars in a boiling water canner to test thermal processing theories against home canning of high-acid foods. For each product, thermocouples were placed at various heights in the jar. Values for f h (heating), f cl (cooling), and F 82.2°C (lethality) were determined for each thermocouple location, and did not depend substantially on thermocouple location in accordance with heat transfer theory. There was a cold spot in the jar, but the cold spot during heating became the hot spot during cooling. During heating, the geometric center was the last to heat, and remained coldest the longest, but during coooling, it was also the last to cool, and remained hottest the longest. The net effect was that calculated lethality in home canning was not affected by thermocouple location. Most of the lethality during home canning occurred during air cooling, making cooling of home canned foods of great importance. Calculated lethality was far greater than the required 5-log reduction of spores in tomato juice and vegetative cells in cranberries, suggesting a wide margin of safety for approved home-canning processes for high-acid foods.

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...

Moro orange juice prevents fatty liver in mice.

Science.gov (United States)

Salamone, Federico; Li Volti, Giovanni; Titta, Lucilla; Puzzo, Lidia; Barbagallo, Ignazio; La Delia, Francesco; Zelber-Sagi, Shira; Malaguarnera, Michele; Pelicci, Pier Giuseppe; Giorgio, Marco; Galvano, Fabio

2012-08-07

To establish if the juice of Moro, an anthocyanin-rich orange, may improve liver damage in mice with diet-induced obesity. Eight-week-old mice were fed a high-fat diet (HFD) and were administrated water or Moro juice for 12 wk. Liver morphology, gene expression of lipid transcription factors, and metabolic enzymes were assessed. Mice fed HFD displayed increased body weight, insulin resistance and dyslipidemia. Moro juice administration limited body weight gain, enhanced insulin sensitivity, and decreased serum triglycerides and total cholesterol. Mice fed HFD showed liver steatosis associated with ballooning. Dietary Moro juice markedly improved liver steatosis by inducing the expression of peroxisome proliferator-activated receptor-α and its target gene acylCoA-oxidase, a key enzyme of lipid oxidation. Consistently, Moro juice consumption suppressed the expression of liver X receptor-α and its target gene fatty acid synthase, and restored liver glycerol-3-phosphate acyltransferase 1 activity. Moro juice counteracts liver steatogenesis in mice with diet-induced obesity and thus may represent a promising dietary option for the prevention of fatty liver.

fruit juice

African Journals Online (AJOL)

Femi Olorunniji

2013-08-31

Aug 31, 2013 ... The soursop juice without treatment (T1) was used as the control while others in .... The fruits were washed carefully under flowing tap water, peeled, cut .... hygiene, pre and post harvest wounds on processed fruits, and the ...

Modeling and simulation of loss of the ultimate heat sink in a typical material testing reactor

International Nuclear Information System (INIS)

El-Khatib, Hisham; El-Morshedy, Salah El-Din; Higazy, Maher G.; El-Shazly, Karam

2013-01-01

Highlights: ► A thermal–hydraulic model has been developed to simulate loss of the ultimate heat sink in MTR. ► The model involves three coupled sub-models for core, heat exchanger and cooling tower. ► The model is validated against PARET for steady-state and verified by operation data for transients. ► The model is used to simulate the behavior of the reactor under a loss of the ultimate heat sink. ► The model results are analyzed and discussed. -- Abstract: A thermal–hydraulic model has been developed to simulate loss of the ultimate heat sink in a typical material testing reactor (MTR). The model involves three interactively coupled sub-models for reactor core, heat exchanger and cooling tower. The model is validated against PARET code for steady-state operation and verified by the reactor operation records for transients. Then, the model is used to simulate the thermal–hydraulic behavior of the reactor under a loss of the ultimate heat sink event. The simulation is performed for two operation regimes: regime I representing 11 MW power and three cooling tower cells operated, and regime II representing 22 MW power and six cooling tower cells operated. In regime I, the simulation is performed for 1, 2 and 3 cooling tower cells failed while in regime II, it is performed for 1, 2, 3, 4, 5 and 6 cooling tower cells failed. The simulation is performed under protected conditions where the safety action called power reduction is triggered by reactor protection system to decrease the reactor power by 20% when the coolant inlet temperature to the core reaches 43 °C and scram is triggered if the core inlet temperature reaches 44 °C. The model results are analyzed and discussed.

Squeezing fact from fiction about 100% fruit juice.

Science.gov (United States)

Clemens, Roger; Drewnowski, Adam; Ferruzzi, Mario G; Toner, Cheryl D; Welland, Diane

2015-03-01

Total fruit intake in the United States is ~1 cup equivalent per day, or one-half of the 2010 Dietary Guidelines for Americans recommendation for adults. Two-thirds of the fruit consumed is whole fruit and one-third is 100% juice. The nutritional value of whole fruit, with the exception of fiber and vitamin C, may be retained with appropriate juice production methods and storage conditions. One-hundred percent fruit juice consumption is associated with a number of health benefits, such as improved cardiovascular health and decreased obesity, although some of these and other potential benefits are controversial. Comprehensive analyses of the evidence by the Academy of Nutrition and Dietetics in 2014, the US Dietary Guidelines Advisory Committee in 2010, and the Australian Dietary Guidelines of 2013 concluded that 100% fruit juice is not related to adiposity in children when consumed in appropriate amounts for age and energy needs. However, some reports suggest the consumption of fruit juice contributes to unhealthful outcomes, particularly among children. A dietary modeling study on the best ways to meet the fruit intake shortfall showed that a combination of whole fruit and 100% juice improved dietary density of potassium and vitamin C without significantly increasing total calories. Notably, 100% juice intake was capped at amounts consistent with the 2001 American Pediatric Association guidance. The preponderance of evidence supports the position that 100% fruit juice delivers essential nutrients and phytonutrients, provides year-round access to a variety of fruits, and is a cost-effective way to help people meet fruit recommendations. © 2015 American Society for Nutrition.

Identification of specific microorganisms in fresh squeezed street vended fruit juices

Directory of Open Access Journals (Sweden)

K Sahithi Reddy

2016-01-01

Full Text Available Introduction: In developing country like India, street foods such as salads and fresh cut fruits are widely consumed. Among all street foods, fruit juices are common beverages, consumed more because of higher consumer preference both in terms of taste and health. Moreover, there is a dearth of Indian studies on contamination of street vended fruit juices. Aim: To determine the pH and specific microorganisms in freshly squeezed street vended fruit juices. Materials and Methods: Four fruit juices i.e., Grapes, Sweet Lime, Pineapple and Sapota were chosen for the study. Juices were collected in summer season in months between April and June 2013. Ten samples of 50 ml each fruit juice was collected in sterile bottles from various street vendors of Dilshuknagar area of Hyderabad city. Transportation of samples to Food Toxicology laboratory, National Institute of Nutrition was done in the ice box and processing was done within 2–4 h. Results: All juices showed bacterial contamination except one sample of grape juice. Pineapple juice samples showed the high bacterial contamination with all samples positive for fecal coliforms and Shigella spp. (100%. Salmonella spp. was detected only in one sample of Sapota juice (10%. Significant difference among fruit juices for prevalence of microorganisms was seen only for Escherichia coli (P = 0.03 with least count in Grape juice (20%. Conclusion: Freshly squeezed street vended fruit juices were contaminated with pathogenic bacteria, which significantly attributed to public health problem.

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... Canned Fruit Juices and Beverages § 146.148 Reduced acid frozen concentrated orange juice. (a) Reduced acid frozen concentrated orange juice is the food that complies with the requirements for composition...

Turbomachinery Heat Transfer and Loss Modeling for 3D Navier-Stokes Codes

Science.gov (United States)

DeWitt, Kenneth; Ameri, Ali

2005-01-01

This report's contents focus on making use of NASA Glenn on-site computational facilities,to develop, validate, and apply models for use in advanced 3D Navier-Stokes Computational Fluid Dynamics (CFD) codes to enhance the capability to compute heat transfer and losses in turbomachiney.

Supplementing diet with Manitoba lingonberry juice reduces kidney ischemia-reperfusion injury.

Science.gov (United States)

Isaak, Cara K; Wang, Pengqi; Prashar, Suvira; O, Karmin; Brown, Daniel Cw; Debnath, Samir C; Siow, Yaw L

2017-07-01

Lingonberry (Vaccinium vitis-idaea L.) contains high levels of anthocyanins which are bioavailable in the kidney and may be protective against ischemia-reperfusion (IR)-induced acute kidney injury. This study investigated the effect of lingonberry juice on the IR-induced stress-activated signalling pathway and inflammatory response in the kidney. Sprague-Dawley rats subjected to kidney IR had significantly impaired kidney function, with increased activation of the JNK signalling pathway and increased inflammatory response, measured using a multiplex panel containing an extensive array of inflammatory biomarkers. In rats fed 1 mL lingonberry juice daily for 3 weeks prior to IR, kidney function was protected and attenuation of inflammatory response and JNK signalling was reflected in the reduction of the measured biomarkers. In vitro results in cultured HK-2 cells confirmed that lingonberry anthocyanins reduced JNK signalling and inflammatory gene expression after IR. This study shows, for the first time, that daily supplementation with lingonberry juice may protect against loss of kidney function induced by IR injury by modulating JNK signalling and inhibiting the subsequent inflammatory response. © 2017 Her Majesty the Queen in Right of Canada. Journal of the Science of Food and Agriculture © 2017 Society of Chemical Industry. © 2017 Her Majesty the Queen in Right of Canada. Journal of the Science of Food and Agriculture © 2017 Society of Chemical Industry.

The Effects of Glucose Therapy Agents-Apple Juice, Orange Juice, and Cola-on Enteral Tube Flow and Patency.

Science.gov (United States)

Steinberg, Daphna J; Montreuil, Jasmine; Santoro, Andrea L; Zettas, Antonia; Lowe, Julia

2016-06-01

To develop evidence-based hypoglycemia treatment protocols in patients receiving total enteral nutrition, this study determined the effect on enteral tube flow of glucose therapy agents: apple juice, orange juice, and cola, and it also examined the effects of tube type and feed type with these glucose therapy agents. For this study, 12 gastrostomy tubes (6 polyethylene and 6 silicone) were set at 50 mL/h. Each feeding set was filled with Isosource HN with fibre or Novasource Renal. Each tube was irrigated with 1 glucose therapy agent, providing approximately 20 g of carbohydrate every 4 h. Flow-rate measurements were collected at 2 h intervals. The results showed that the glucose therapy agent choice affected flow rates: apple juice and cola had higher average flow rates than orange juice (P = 0.01). A significant difference was found between tube type and enteral formula: polyethylene tubes had higher average flow rates than silicone tubes (P orange juice, and thus may be considered as primary treatment options for hypoglycemia in enterally fed patients. Polyethylene tubes and Isosource HN with fibre were less likely to clog than silicone tubes and Novasource Renal.

[Freeze drying process optimization of ginger juice-adjuvant for Chinese materia medica processing and stability of freeze-dried ginger juice powder].

Science.gov (United States)

Yang, Chun-Yu; Guo, Feng-Qian; Zang, Chen; Cao, Hui; Zhang, Bao-Xian

2018-02-01

Ginger juice， a commonly used adjuvant for Chinese materia medica， is applied in processing of multiple Chinese herbal decoction pieces. Because of the raw materials and preparation process of ginger juice， it is difficult to be preserved for a long time， and the dosage of ginger juice in the processing can not be determined base on its content of main compositions. Ginger juice from different sources is hard to achieve consistent effect during the processing of traditional Chinese herbal decoction pieces. Based on the previous studies， the freeze drying of ginger juice under different shelf temperatures and vacuum degrees were studied， and the optimized freeze drying condition of ginger juice was determined. The content determination method for 6-gingerol， 8-gingerol， 10-gingerol and 6-shagaol in ginger juice and redissolved ginger juice was established. The content changes of 6-gingerol， 8-gingerol， 10-gingerol， 6-gingerol， 6-shagaol， volatile oil and total phenol were studied through the drying process and 30 days preservation period. The results showed that the freeze drying time of ginger juice was shortened after process optimization; the compositions basically remained unchanged after freeze drying， and there was no significant changes in the total phenol content and gingerol content， but the volatile oil content was significantly decreased( P <0.05). Within 30 days， the contents of gingerol， total phenol， and volatile oil were on the decline as a whole. This study has preliminarily proved the feasibility of freeze-drying process of ginger juice as an adjuvant for Chinese medicine processing. Copyright© by the Chinese Pharmaceutical Association.

Composition of apple juice.

Science.gov (United States)

Mattick, L R; Moyer, J C

1983-09-01

Thirty-one samples from 8 geographic growing regions of the United States and 15 varieties common to these areas were converted to apple juice and analyzed for their attributes over the 3 year period 1979, 1980, and 1981. The total of 93 samples were analyzed for ash, brix, pH, proline, specific gravity, total acid, sorbitol, sucrose, fructose, and glucose. The elements cadmium, calcium, iron, lead, phosphorus, potassium, sodium, and zinc were also determined. These data are presented to serve as a data base for the detection of fraudulent or adulterated apple juice.

Development of passion fruit juice beverage

Science.gov (United States)

Zhu, Xiang-hao; Duan, Zhen-hua; Yang, Yu-xia; Huang, Xin-hui; Xu, Cheng-ling; Huang, Zhi-zhuo

2017-12-01

In this experiment, the whole fruit of passion fruit was used as raw material. The effects of the ratio of material to liquid (RML), the amount of sucrose addition and the pH on the quality of passion fruit juice beverage were investigated by single factor test. And the optimum process conditions of passion fruit juice beverage were determined by orthogonal test. The results show that the optimum process paramenters were as follow: RML was 1:3, pH was 4.0 and sucrose addition was 8%. Under such optimal conditions, the color of passion fruit juice beverage was red, the flavor of passion fruit was rich and it tasted pleasant.

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).

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.

Opalescent and cloudy fruit juices: formation and particle stability.

Science.gov (United States)

Beveridge, Tom

2002-07-01

Cloudy fruit juices, particularly from tropical fruit, are becoming a fast-growing part of the fruit juice sector. The classification of cloud as coarse and fine clouds by centrifugation and composition of cloud from apple, pineapple, orange, guava, and lemon juice are described. Fine particulate is shown to be the true stable cloud and to contain considerable protein, carbohydrate, and lipid components. Often, tannin is present as well. The fine cloud probably arises from cell membranes and appears not to be simply cell debris. Factors relating to the stability of fruit juice cloud, including particle sizes, size distribution, and density, are described and discussed. Factors promoting stable cloud in juice are presented.

Physiochemical and antioxidant properties of roselle-mango juice blends; effects of packaging material, storage temperature and time

Science.gov (United States)

Mgaya-Kilima, Beatrice; Remberg, Siv Fagertun; Chove, Bernard Elias; Wicklund, Trude

2015-01-01

A study was conducted to determine the effects of packaging materials, seasonality, storage temperature and time on physiochemical and antioxidant properties of roselle-mango juice blends. Roselle extract (20%, 40%, 60%, and 80%) was mixed with mango juice and stored in glass and plastic bottles at 4°C and 28°C. Total soluble solids, pH, titratable acidity, reducing sugar, color, vitamin C, total monomeric anthocyanins, total phenols, and antioxidant activity (FRAP) were evaluated in freshly prepared juice, and after, 2, 4, and 6 months of storage. The results showed that total soluble solids, reducing sugars, and pH increased with storage times under different storage time, irrespective of packaging materials. The acidity, color, total monomeric anthocyanin, vitamin C, total phenols, and antioxidant activity decreased during storage irrespective of storage temperature and packaging material. Loss of anthocyanins, total phenols, and vitamin C content were higher in blends stored at 28°C than 4°C. PMID:25838888

Heat transfer and loss by whole-body hyperthermia during severe lower-body heating are impaired in healthy older men.

Science.gov (United States)

Brazaitis, Marius; Paulauskas, Henrikas; Eimantas, Nerijus; Obelieniene, Diana; Baranauskiene, Neringa; Skurvydas, Albertas

2017-10-01

Most studies demonstrate that aging is associated with a weakened thermoregulation. However, it remains unclear whether heat transfer (for heat loss) from the lower (uncompensable) to the upper (compensable) body during passively-induced severe lower-body heating is delayed or attenuated with aging. Therefore, the main purpose of this study was to investigate heat transfer from uncompensable to compensable body areas in young men and healthy older men during passively-induced whole-body hyperthermia with a demonstrated post-heating change in core body (rectal; T re ) temperature. Nine healthy older men and eleven healthy young men (69±6 vs. 21±1 years old, mean±SD, Pheating in water at approximately 43°C. Despite a similar increment in T re (approximately 2.5°C) in both groups, the heating rate was significantly lower in older men than in young men (1.69±0.12 vs. 2.47±0.29°C/h, respectively; Pheat in the skin and deep muscles than young men, and this was associated with a greater heat-transfer delay and subsequent inertia in the increased core body (T re ) temperature. Copyright © 2017 Elsevier Inc. All rights reserved.

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.

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.

The Orange Juice Distribution Channel: Some Characteristics ...

African Journals Online (AJOL)

The fruit juice market is growing for several years, and will be continuing to expand, ... Several changes are taking place in the fruit juice distribution channels ... using the strategic SWOT (strong and weak points, opportunities and threats) ...

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.

Influence of ultra-high pressure homogenisation on antioxidant capacity, polyphenol and vitamin content of clear apple juice.

Science.gov (United States)

Suárez-Jacobo, Angela; Rüfer, Corinna E; Gervilla, Ramón; Guamis, Buenaventura; Roig-Sagués, Artur X; Saldo, Jordi

2011-07-15

Ultra-high pressure homogenisation (UHPH) is a recently developed technology and is still under study to evaluate its effect on different aspects of its application to food products. The aim of this research work was to evaluate the effect of UHPH treatments on quality characteristics of apple juice such as antioxidant capacity, polyphenol composition, vitamin C and provitamin A contents, in comparison with raw (R) and pasteurised (PA) apple juice. Several UHPH treatments that include combinations of pressure (100, 200 and 300MPa) and inlet temperatures (4 and 20°C) were assayed. Apple juice was pasteurised at 90°C for 4min. Antioxidant capacity was analysed using the oxygen radical antioxidant capacity (ORAC), 2,2-diphenyl-1-picrylhydrazyl (DPPH), trolox equivalent antioxidant capacity (TEAC), ferric reducing antioxidant power (FRAP) assay while total phenolic content was determined by the Folin-Ciocalteau assay. According to the FRAP and DPPH assays, UHPH processing did not change apple juice antioxidant capacity. However, significant differences were detected between samples analysed by TEAC and ORAC assays. In spite of these differences, high correlation values were found between the four antioxidant capacity assays, and also with total polyphenol content. The analysis and quantification of individual phenols by HPLC/DAD analytical technique reflects that UHPH-treatment prevented degradation of these compounds. Vitamin C concentrations did not change in UHPH treated samples, retaining the same value as in raw juice. However, significant losses were observed for provitamin A content, but lower than in PA samples. UHPH-treatments at 300MPa can be an alternative to thermal treatment in order to preserve apple juice quality. Copyright © 2011 Elsevier Ltd. All rights reserved.

Sterol Profile for Natural Juices Authentification by GC-MS

Science.gov (United States)

Culea, M.

2007-04-01

A GC-MS analytical method is described for some natural juices analysis. The fingerprint of sterols was used to characterize the natural juice. A rapid liquid-liquid extraction method was used. The sterols were separated on a Rtx-5MS capillary column, 15m×0.25mm, 0.25μm film thickness, in a temperature program from 50°C for 1 min, then ramped at 15°C/min to 300°C and held for 15 min. Identification of sterols and their patterns were used for juice characterization. The sterol profile is a useful approach for confirming the presence of juices of orange, grapefruit, pineapple and passion fruit in compounded beverages and for detecting of adulteration of fruit juices.

Sterol Profile for Natural Juices Authentification by GC-MS

International Nuclear Information System (INIS)

Culea, M.

2007-01-01

A GC-MS analytical method is described for some natural juices analysis. The fingerprint of sterols was used to characterize the natural juice. A rapid liquid-liquid extraction method was used. The sterols were separated on a Rtx-5MS capillary column, 15mx0.25mm, 0.25μm film thickness, in a temperature program from 50 deg. C for 1 min, then ramped at 15 deg. C/min to 300 deg. C and held for 15 min. Identification of sterols and their patterns were used for juice characterization. The sterol profile is a useful approach for confirming the presence of juices of orange, grapefruit, pineapple and passion fruit in compounded beverages and for detecting of adulteration of fruit juices

Condensing heat transfer following a loss-of-coolant accident

International Nuclear Information System (INIS)

Krotiuk, W.J.; Rubin, M.B.

1978-01-01

A new method for calculating the steam mass condensation energy removal rates on cold surfaces in contact with an air-steam mixture has been developed. This method is based on the principles of mass diffusion of steam from an area of high concentration to the condensing surface, which is an area of low steam concentration. This new method of calculating mass condensation has been programmed into the CONTEMPT-LT Mod 26 computer code, which calculates the pressure and temperature transients inside a light water reactor containment following a loss-of-coolant accident. The condensing heat transfer coefficient predicted by the mass diffusion method is compared to existing semi-empirical correlations and to the experimental results of the Carolinas Virginia Tube Reactor Containment natural decay test. Closer agreement with test results is shown in the calculation of containment pressure, temperature, and heat sink surface temperature using the mass diffusion condensation method than when using any existing semi-empirical correlation

Grape Juice: Same Heart Benefits as Wine?

Science.gov (United States)

... eating Does grape juice offer the same heart benefits as red wine? Answers from Katherine Zeratsky, R.D., L.D. ... juices may provide some of the same heart benefits of red wine, including: Reducing the risk of blood clots Reducing ...

Bioactive compounds and juice quality from selected grape cultivars

Directory of Open Access Journals (Sweden)

Renata Vieira da Mota

2017-12-01

Full Text Available ABSTRACT Grape juices have been valued due to their potential health benefits, which have demanded increased grape productivity and quality. Five grape cultivars grown in Brazil, Isabel Precoce, Carmem, Violeta, Concord and Bordo were evaluated in 2013 and 2014 seasons for bioactive components and also for juice processing quality traits. Production cycle was the longest for Carmem but lower and similar for Violeta, Isabel, Bordo and Concord. Isabel showed higher productivity (5.4 kg∙plant-1 but lowest soluble solids content (16.9 °Brix, anthocyanins (26.7 mg∙100 g-1 and total phenolics (110.7 mg∙100 g-1. The highest anthocyanins contents were observed in Violeta (189.9 mg∙100 g-1 and Bordo (133.8 mg∙100 g-1. These cultivars were also rich in phenolics (356.1 and 239.5 mg∙100 g-1, respectively. The highest anthocyanin and total phenolics concentrations were found in Violeta juice (2.68 and 6.33 g∙L-1 followed by Bordo (1.44 and 2.86 g∙L-1. Isabel juice had the lowest content, 0.14 and 1.29 g∙L-1, respectively. Biogenic amines were found at low concentrations only in the juices. Putrescine and spermidine were the major amines detected in juices. Phenylethylamine was detected only in Bordo juice from 2013 season and tryptamine was detected only in 2014 season. Blends were preferred over varietal juices except for Carmem.

Influence of the heat losses and accumulated heat upon the evolution of the thermohydraulic processes in the transients as applied to the ISB-WWER integral test facility

International Nuclear Information System (INIS)

Gashenko, I.V.; Melikhov, O.I.; Shmal, I.I.; Kouznetsov, V.D.

2001-01-01

The results of the calculational study using the RELAP5/MOD3.2 thermalhydraulic code performed on the influence of the heat losses to the ambient and the heat accumulated in the pipelines walls upon the evolution of the thermalhydraulic processes in the primary circuit of the integral test facility ISB-WWER when simulating the transients caused by the loss of the coolant are presented in the paper. (authors)

Enzymatic added extraction and clarification of fruit juices-A review.

Science.gov (United States)

Sharma, Harsh P; Patel, Hiral; Sugandha

2017-04-13

Enzymatic treatment for juice extraction is most commonly used now a days. The enzymatic process is claimed to offer a number of advantages over mechanical-thermal comminution of several fruit pulps. Enzymes are an integral component of modern fruit juice manufacturing and are highly suitable for optimizing processes. Their main purposes are: increase extraction of juice from raw material, increase processing efficiency (pressing, solid settling or removal), and generate a final product that is clear and visually attractive. Juice extraction can be done by using various mechanical processes, which may be achieved through diffusion extraction, decanter centrifuge, screw type juice extractor, fruit pulper and by different types of presses. Enzymatic treatment prior to mechanical extraction significantly improves juice recovery compared to any other extraction process. Enzymatic hydrolysis of the cell walls increases the extraction yield, reducing sugars, soluble dry matter content and galacturonic acid content and titrable acidity of the products. Enzymatic degradation of the biomaterial depends upon the type of enzyme, incubation time, incubation temperature, enzyme concentration, agitation, pH and use of different enzyme combinations. We can conclude from the technical literature that use of the enzymes i.e. cellulases, pectinases, amylases and combination of these enzymes can give better juice yield with superior quality of the fruit juice. Pectinase enzyme can give maximum juice yield i.e. 92.4% at 360 minutes incubation time, 37°C incubation temperature and 5 mg/100 g of enzyme concentration. Whereas the combination of two enzymes i.e. pectin methyl esterase (PME) and polygalacturonase (PG) at 120 minutes of incubation time, 50°C of incubation temperature and 0.05 mg/100 gm of enzymatic concentration can give the maximum yield of 96.8% for plum fruits. This paper discusses the use of enzymes in fruit juice production focusing on the juice recovery

Can intradermal administration of angiotensin II influence human heat loss responses during whole body heat stress?

Science.gov (United States)

Fujii, Naoto; Meade, Robert D; Paull, Gabrielle; McGinn, Ryan; Foudil-bey, Imane; Akbari, Pegah; Kenny, Glen P

2015-05-01

It is unclear if angiotensin II, which can increase the production of reactive oxygen species (oxidative stress), modulates heat loss responses of cutaneous blood flow and sweating. We tested the hypothesis that angiotensin II-induced increases in oxidative stress impair cutaneous perfusion and sweating during rest and exercise in the heat. Eleven young (24 ± 4 yr) healthy adults performed two 30-min cycling bouts at a fixed rate of metabolic heat production (400 W) in the heat (35°C). The first and second exercises were followed by a 20- and 40-min recovery. Four microdialysis fibers were placed in the forearm skin for continuous administration of either: 1) lactated Ringer (control), 2) 10 μM angiotensin II, 3) 10 mM ascorbate (an antioxidant), or 4) a combination of 10 μM angiotensin II + 10 mM ascorbate. Cutaneous vascular conductance (CVC; laser-Doppler perfusion units/mean arterial pressure) and sweating (ventilated capsule) were evaluated at each skin site. Compared with control, angiotensin II reduced both CVC and sweating at baseline resting and during each recovery in the heat (all P 0.05). When ascorbate was coinfused with angiotensin II, the effect of angiotensin II on sweating was abolished (all P > 0.05); however, its effect on CVC at baseline resting and during each recovery remained intact (all P stress, while it impairs sweating through increasing oxidative stress during exposure to an ambient heat stress before and following exercise. Copyright © 2015 the American Physiological Society.

Radiant heat loss, an unexploited path for heat stress reduction in shaded cattle.

Science.gov (United States)

Berman, A; Horovitz, T

2012-06-01

Reducing thermal radiation on shaded animals reduces heat stress independently of other means of stress relief. Radiant heat exchange was estimated as a function of climate, shade structure, and animal density. Body surface portion exposed to radiant sources in shaded environments was determined by geometrical relations to determine angles of view of radiation sources (roof underside, sky, sun-exposed ground, shaded ground) on the animal's surface. The relative representation of environment radiation sources on the body surface was determined. Animal thermal radiation balance was derived from radiant heat gained from radiation sources (including surrounding animals) and that lost from the animal surface. The animal environment was assumed to have different shade dimensions and temperatures. These were summed to the radiant heat balance of the cow. The data formed served to estimate the effect of changes in intensity of radiation sources, roof and shaded surface dimensions, and animal density on radiant heat balance (Rbal) of cattle. Roof height effect was expressed by effect of roof temperature on Rbal. Roof underside temperature (35 to 75°C) effect on Rbal was reduced by roof height. If roof height were 4m, an increase in its underside temperature from 35 to 75°C would increase mean Rbal from -63 to -2 W·m⁻², whereas if roof height were 10 m, Rbal would only increase from -99 to -88 W·m⁻². A hot ground temperature increase from 35 to 65°C reduced mean Rbal heat loss from -45 to 3 W·m⁻². Increasing the surface of the shaded area had only a minor effect on Rbal and on the effect of hot ground on Rbal. Increasing shade roof height reduced the effect of roof temperature on Rbal to minor levels when height was > 8m. Increasing the roof height from 4 to 10 m decreased Rbal from -32 to -94 W·m⁻². Increasing indirect radiation from 100 to 500 W·m⁻² was associated with an increase in Rbal from -135 to +23 W·m⁻². Their combined effects were lower

BIOLOGICAL ACTIVITY OF APPLE JUICE ENRICHED BY HERBAL EXTRACTS

Directory of Open Access Journals (Sweden)

Eva Ivanišová

2015-02-01

Full Text Available Herbal phytochemicals have recently become an attractive subject for scientists in many different research areas. The aim of this study was to determine antioxidant activity, total polyphenol and flavonoid content of apple juice enriched by water herbal extracts. Secondary was to evaluate sensory characteristic of enriched apple juice. It was found that applications of water herbal extracts to apple juice increase antioxidant activities, and also total polyphenol and flavonoid content with compare to pure apple juice. The highest biological activities were detected in apple juice with addition of lemon balm (14.42 mg TEAC/L; 84.38 mg TEAC/L; 50.88 mg GAE/L; 36.26 μg QE/L, oregano (14.92 mg TEAC/L; 79.97 mg TEAC/L; 50.51 mg GAE/L; 31.02 μg QE/L and salvia (8.40 mg TEAC/L; 30.40 mg TEAC/L; 23.33 mg GAE/L; 27.67 μg QE/L water extract. Sensorial analysis of samples showed, that enriched juices had better properties for evaluators with compared to pure juice. The aim of this study was also to mention the potential use of medicinal herbs in food industry, because plant bioactive compounds can play an important role in preventing cardiovascular diseases, cancers and reduction inflammatory action.

The influence of soil moisture in the unsaturated zone on the heat loss from buildings via the ground

NARCIS (Netherlands)

Janssen, H.; Carmeliet, J.; Hens, H.

2002-01-01

In calculations of building heat loss via the ground, the coupling with soil moisture transfer is generally ignored, an important hypothesis which will be falsified in this paper. Results from coupled simulations - coupled soil heat and moisture transfer equations and complete surface heat and

The effect of wind on the rate of heat loss from avian cup-shaped nests.

Science.gov (United States)

Heenan, Caragh B; Seymour, Roger S

2012-01-01

Forced convection can significantly influence the heat loss from birds and their offspring but effects may be reduced by using sheltered micro-sites such as cavities or constructing nests. The structural and thermal properties of the nests of two species, the spiny-cheeked honeyeater (Acanthagenys rufogularis) and yellow-throated miner (Manorina flavigula), were measured in relation to three wind speeds. Nest dimensions differ between the two species, despite the similar body mass of the incubating adults, however nest conductance is comparable. As wind speed increases, so does the rate of heat loss from the nests of both species, and further still during incubation recesses. The significance of forced convection through the nest is a near-doubling in heat production required by the parent, even when incubating at relatively low wind speeds. This provides confirmation that selecting a sheltered nest site is important for avian reproductive success.

The effect of wind on the rate of heat loss from avian cup-shaped nests.

Directory of Open Access Journals (Sweden)

Caragh B Heenan

Full Text Available Forced convection can significantly influence the heat loss from birds and their offspring but effects may be reduced by using sheltered micro-sites such as cavities or constructing nests. The structural and thermal properties of the nests of two species, the spiny-cheeked honeyeater (Acanthagenys rufogularis and yellow-throated miner (Manorina flavigula, were measured in relation to three wind speeds. Nest dimensions differ between the two species, despite the similar body mass of the incubating adults, however nest conductance is comparable. As wind speed increases, so does the rate of heat loss from the nests of both species, and further still during incubation recesses. The significance of forced convection through the nest is a near-doubling in heat production required by the parent, even when incubating at relatively low wind speeds. This provides confirmation that selecting a sheltered nest site is important for avian reproductive success.

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

during cold storage (haze formation) is assumed to be due to protein–phenol interactions. Our results suggest that proteins play a decisive role in the formation of immediate turbidity in cherry juice, and point to that pectin may contribute to turbidity development during cold storage of cherry juice...

Enhanced loss of fast ions during mode conversion ion Bernstein wave heating in TFTR

International Nuclear Information System (INIS)

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

1995-12-01

A strong interaction of fast ions with ion Bernstein waves has been observed in TFTR. It results in a large increase in the fast ion loss rate, and heats the lost particles to several MeV. The lost ions are observed at the passing/trapped boundary and appear to be either DD fusion produced tritons or accelerated D neutral beam ions. Under some conditions, enhanced loss of DT alpha particles is also seen. The losses provide experimental support for some of the elements required for alpha energy channeling

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®

Influence of high power ultrasound on selected moulds, yeasts and Alicyclobacillus acidoterrestris in apple, cranberry and blueberry juice and nectar.

Science.gov (United States)

Režek Jambrak, Anet; Šimunek, Marina; Evačić, Silva; Markov, Ksenija; Smoljanić, Goran; Frece, Jadranka

2018-02-01

The purpose of this study was to investigate the effect of non-thermal technology, high power ultrasound (HPU) on inactivation of Aspergillus ochraceus 318, Penicillium expansum 565, Rhodotorula sp. 74, Saccharomyces cerevisiae 5 and Alicyclobacillus acidoterrestris DSM 3922 in clear juices and nectars from apple, blueberry and cranberry juice concentrate. Inoculated juice and nectars were treated by high power ultrasound (20kHz) according to procedure set by central composite design (CCD). Three operational parameters, amplitude (60, 90 and 120μm), temperature (20, 40 and 60°C), and treatment time (3, 6 or 9min) were varied in order to observe the influence of ultrasound and combination of ultrasound and slight heating (thermosonication) on growth and inactivation of selected microorganisms. Number of vegetative cells of A. acidoterrestris DSM 3922 were not significantly reduced by high power ultrasound (p>0.05), except in apple juice, where statistical significant (pultrasound treatments at 60°C and the duration of the 3, 6 and 9min ranged from 3.556 to 5.934 log units, depending on the initial number of selected yeasts and moulds before treatment. Copyright © 2017 Elsevier B.V. All rights reserved.

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

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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.

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.

Phenolics content and antioxidant capacity of commercial red fruit juices

Directory of Open Access Journals (Sweden)

Mitić Milan N.

2011-01-01

Full Text Available The content of phenolics: total phenols (TP, flavonoids (TF, anthocyanins (TA and hydroxicinnamic acid as well as the total antioxidant capacity (TAC in nine commercial red fruit juices (sour cherry, black currant, red grape produced in Serbia were evaluated. The total compounds content was measured by spectrophotometric methods, TAC was determined using DPPH assays, and individual anthocyanins and hydroxycinnamic acids was determined using HPLC-DAD methods. Among the examined fruit juices, the black currant juices contained the highest amounts of all groups of the phenolics and exhibited strong antioxidant capacity. The amount of anthocyanins determined by HPLC method ranged from 92.36 to 512.73 mg/L in red grape and black currant juices, respectively. The anthocyanins present in the investigated red fruit juices were derivatives of cyanidin, delphinidin, petunidin, peonidin and malvidin. The predominant phenolic acid was neoclorogenic acid in sour cherry, caffeic acid in black currant, and p-coumaric acid in black grape juices. Generally, the red fruit juices produced in the Serbia are a rich source of the phenolic, which show evident antioxidant capacity.

Patulin reduction in apple juice by inactivated Alicyclobacillus spp.

Science.gov (United States)

Yuan, Y; Wang, X; Hatab, S; Wang, Z; Wang, Y; Luo, Y; Yue, T

2014-12-01

This study aimed to investigate the reduction of patulin (PAT) in apple juice by 12 inactivated Alicyclobacillus strains. The reduction rate of PAT by each strain was determined by high-performance liquid chromatography (HPLC). The results indicated that the removal of PAT was strain specific. Alicyclobacillus acidoterrestris 92 and A. acidoterrestris 96 were the most effective ones among the 12 tested strains in the removal of PAT. Therefore, these two strains were selected to study the effects of incubation time, initial PAT concentration and bacteria powder amount on PAT removal abilities of Alicyclobacillus. The highest PAT reduction rates of 88·8 and 81·6% were achieved after 24-h incubation with initial PAT concentration of 100 μg l(-1) and bacteria powder amount of 40 g l(-1) , respectively. Moreover, it was found that the treatment by these 12 inactivated Alicyclobacillus strains had no negative effect on the quality parameters of apple juice. Similar assays were performed in supermarket apple juice, where inactivated Alicyclobacillus cells could efficiently reduce PAT content. Taken together, these data suggest the possible application of this strategy as a means to detoxify PAT-contaminated juices. Inactivated Alicyclobacillus cells can efficiently reduce patulin concentration in apple juice. It provides a theoretical foundation for recycling of Alicyclobacillus cells from spoiled apple juice to reduce the source of pollution and the cost of juice industry. This is the first report on the use of Alicyclobacillus to remove patulin from apple juice. © 2014 The Society for Applied Microbiology.

An overview on the Brazilian orange juice production chain

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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.

STUDY ON THE ACCEPTABILITY OF YOGHURT WITH CARROT JUICE

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Ana LEAHU

2017-06-01

Full Text Available In this paper we focus on the results of a study regarding the evaluation of the sensory characteristics and consumers’ acceptance of unsweetened yoghurt with carrot juice. The yoghurts were obtained considering three carrot juice levels (10%, 20% and 30%, respectively and two starter cultures. Carrot yoghurt was prepared in the laboratory by adding carrot juice to milk and inoculated with a 3% yoghurt culture. The effects of the carrot juice on the sensory quality and consumers’ aceptance of the yoghurt samples were determined. The data obtained on various parameters were statistically analyzed.

Evaluation of freshly prepared juice from garlic (Allium sativum L. as a biopesticide against the maize weevil, Sitophilus zeamais (Motsch. (Coleoptera: Curculionidae

Directory of Open Access Journals (Sweden)

Nwachukwu Ifeanyi Daniel

2014-07-01

Full Text Available Freshly prepared garlic (Allium sativum L. juice, containing the antimicrobial allicin, was evaluated as a possible grain pro-tectant against the maize weevil, Sitophilus zeamais (Motsch.. Each experiment was set out in Completely Randomized Design (CRD with four replications, and there was a control treatment. Adult mortality and weight loss percentage were investigated. There was an observed increase in adult mortality following days of exposure in all treatments. Statistically significant (p < 0.05 reduced grain loss was also observed in all the treatments when compared with the control. The juice samples were freshly prepared from an indigenous Nigerian garlic cultivar (GUN and a cultivar purchased from a supermarket in Germany (GAG. These garlic juice samples exhibited lethal effects causing at least 90% adult mortality in contact toxicity tests. The amount of allicin in GUN was 1.88 mg/ml according to High Pressure Liquids Chromatography (HPLC analysis, while the amount of allicin in GAG was 3.50 mg/ml. This study highlights the potential of A. sativum containing allicin for biorational control of maize grains against S. zeamais infestation and damage.

JUICE space mission to Jupiter

CERN Document Server

CERN. Geneva

2018-01-01

JUICE - JUpiter ICy moons Explorer - is the first large-class mission in ESA's Cosmic Vision 2015-2025 programme. Planned for launch in 2022 and arrival at Jupiter in 2029, it will spend at least three years making detailed observations of the giant gaseous planet Jupiter and three of its largest moons, Ganymede, Callisto and Europa. JUICE will perform detailed investigations of Jupiter and its system in all their inter-relations and complexity with particular emphasis on Ganymede as a planetary body and potential habitat. Investigations of Europa and Callisto would complete a comparative picture of the Galilean moons. Jupiter is the archetype for the giant planets of the Solar System and for the numerous giant planets now known to orbit other stars. Moreover, Jupiter's diverse Galilean satellites - three of which are believed to harbour internal oceans - are central to understanding the habitability of icy worlds. JUICE spacecraft will carry the most powerful remote sensing, geophysical, and in situ paylo...

The influence of soil moisture transfer on building heat loss via the ground

NARCIS (Netherlands)

Janssen, H.M.; Carmeliet, J.; Hens, H.

2004-01-01

In this paper, the influence of soil moisture transfer on building heat loss via the ground is investigated by comparing fully coupled simulations with linear thermal simulations. The observed influences of coupling are (1) the larger amplitude of surface temperature, (2) the variation of thermal

Crossflow microfiltration of sugarcane juice: effects of processing conditions and juice quality

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Katia Rezzadori

2014-03-01

Full Text Available Sugarcane juice with passion fruit pulp was clarified using microfiltration under different T (temperature, P (pressure, and V (tangential velocity. The effects of these processing parameters were evaluated applying a rotational central composite experimental design (RCCD and response surface methodology (RSM. The tests were performed at a filtration pilot plant using a polyamide hollow-fiber membrane with an average pore diameter of 0.4 µm and filtration area of 0.723 m². In addition, the resistances to the permeate flux during the microfiltration were investigated according to the series resistance. The final permeate flux ranged from 7.05 to 17.84 L·h- 1·m- 2. There was a rapid decline in flux (50% in the initial stages of microfiltration. T and V were the major variables responsible for the flux increase. The concentration polarization showed the greatest influence on the flux decline, and highest values for the flux decline rate (λ were found when low pressures were used. In the clarified juice there was a reduction in the contents of total solids, proteins, vitamin C, and acidity, while the soluble solids, pH, and ash contents did not change. Finally, membrane process could produce high quality filtered sugarcane juice with substantial flux and increased luminosity improving organoleptical properties.

Effects of Juice Matrix and Pasteurization on Stability of Black Currant Anthocyanins during Storage.

Science.gov (United States)

Dobson, Gary; McDougall, Gordon J; Stewart, Derek; Cubero, Miguel Ángel; Karjalainen, Reijo O

2017-01-01

The effects of juice matrix and pasteurization on the stability of total phenols and especially total and individual anthocyanins were examined in black currant (BC) juice and mixtures with apple, persimmon, and peach juices at 4 °C and 20 °C. Total phenol content decreased in all juices at both temperatures but there was a trend to lower levels in unpasteurized over pasteurized juices. Differences in the decline of total anthocyanins between pasteurized and unpasteurized juices varied according to the juice type and the storage temperature. At 4 °C storage, anthocyanins declined in all juices according to pseudo 1st-order kinetics and there were only small differences in the rates between pasteurized and unpasteurized juices. However, at 20 °C, although pasteurized and unpasteurized BC juices and pasteurized mixed juices followed pseudo 1st-order kinetics, there was a different pattern in unpasteurized mixed juices; a rapid initial decline was followed by a slowing down. The effect of the added juice on anthocyanin decline was also different at either temperature. At 4 °C, the anthocyanins decreased faster in mixed juices than BC juice alone, but at 20 °C, at least in pasteurized mixed juices, the decline was similar or even slower than in BC juice; there were only small differences among the 3 mixed juices. At 20 °C, in pasteurized and unpasteurized BC juices, the rate of decrease was essentially the same for all 4 individual anthocyanins but in the mixed juices the 2 glucosides decreased significantly faster than the 2 rutinosides. © 2016 Institute of Food Technologists®.

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...

Mode and climatic factors effect on energy losses in transient heat modes of transmission lines

Science.gov (United States)

Bigun, A. Ya; Sidorov, O. A.; Osipov, D. S.; Girshin, S. S.; Goryunov, V. N.; Petrova, E. V.

2018-01-01

Electrical energy losses increase in modern grids. The losses are connected with an increase in consumption. Existing models of electric power losses estimation considering climatic factors do not allow estimating the cable temperature in real time. Considering weather and mode factors in real time allows to meet effectively and safely the consumer’s needs to minimize energy losses during transmission, to use electric power equipment effectively. These factors increase an interest in the evaluation of the dynamic thermal mode of overhead transmission lines conductors. The article discusses an approximate analytic solution of the heat balance equation in the transient operation mode of overhead lines based on the least squares method. The accuracy of the results obtained is comparable with the results of solving the heat balance equation of transient thermal mode with the Runge-Kutt method. The analysis of mode and climatic factors effect on the cable temperature in a dynamic thermal mode is presented. The calculation of the maximum permissible current for variation of weather conditions is made. The average electric energy losses during the transient process are calculated with the change of wind, air temperature and solar radiation. The parameters having the greatest effect on the transmission capacity are identified.

Gamma radiation and thermal treatment effects on the conservation of natural apple (Malus domestica) juice, cv. gala; Efeito da radiacao gama e do tratamento termico na conservacao do suco natural de maca (Malus domestica), cv. gala

Energy Technology Data Exchange (ETDEWEB)

Blumer, Lucimara

1995-12-01

This work studies the apple juice preservation without chemicals. The samples were exposed to the following treatments: heating (control, 60{sup 0} C/20 min and 80{sup 0} C/20 min); irradiation (control; 2, 4 and 6 kGy); heating plus irradiation. The quality control was carried out by physical and chemical analyses (soluble solids; titratable acidity, pH, ascorbic acid and color), microbiological and sensorial analyses. The samples were stored at refrigeration temperature (5 {+-} 3{sup 0} C) for 180 days. The results showed few variations in the soluble solids, acidity, pH and ascorbic acid for all treatments. However, the 6 kGy dose kept the chemical characteristics of the juice, providing a clear juice, with better appearance and microorganisms free. (author). 24 refs., 11 figs., 12 tabs.

Isotope analysis (δ13C of pulpy whole apple juice

Directory of Open Access Journals (Sweden)

Ricardo Figueira

2011-09-01

Full Text Available The objectives of this study were to develop the method of isotope analysis to quantify the carbon of C3 photosynthetic cycle in pulpy whole apple juice and to measure the legal limits based on Brazilian legislation in order to identify the beverages that do not conform to the Ministry of Agriculture, Livestock and Food Supply (MAPA. This beverage was produced in a laboratory according to the Brazilian law. Pulpy juices adulterated by the addition of sugarcane were also produced. The isotope analyses measured the relative isotope enrichment of the juices, their pulpy fractions (internal standard and purified sugar. From those results, the quantity of C3 source was estimated by means of the isotope dilution equation. To determine the existence of adulteration in commercial juices, it was necessary to create a legal limit according to the Brazilian law. Three brands of commercial juices were analyzed. One was classified as adulterated. The legal limit enabled to clearly identify the juice that was not in conformity with the Brazilian law. The methodology developed proved efficient for quantifying the carbon of C3 origin in commercial pulpy apple juices.

Ascorbic acid improves the antioxidant activity of European grape juices by improving the juices' ability to inhibit lipid peroxidation of human LDL in vitro

DEFF Research Database (Denmark)

Landbo, Anne-Katrine Regel; Meyer, Anne Boye Strunge

2001-01-01

. Red grape juice concentrate inhibited lipid peroxidation of LDL by prolonging the lag phase by 2.7 times relative to a control when evaluated at a total phenolic concentration of 10 muM gallic acid equivalents (GAE). Both red grape juices tested blocked lipid peroxidation of LDL at 20 muM GAE. White.......96, P acid alone did not exert antioxidant activity towards LDL, but combinations of 5 muM ascorbic acid with 5 muM GAE juice phenols eliminated the prooxidant activity of white grape juice, and significantly...

Physicochemical and sensory characteristics of reduced sugar starfruit juice

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Prasetijio, L.D.,

2017-06-01

Full Text Available The objective of this research was to study the physicochemical and sensory characteristics of reduced sugar starfruit juice. Cloudy starfruit juice produced by juicing of the edible part of starfruit, then the obtained filtrate was formulated with citric acid, Na- CMC and different ratio of cane sugar and sorbitol i.e. 10.0%:0.0%, 7.5%:2.5%, 5.0%:5.0%, 2.5%:5.0% and 0.0%:10.0% (% b/v. Physicochemical characteristics of the starfruit juice were total soluble solids in a range of 9.20 and 11.90%, the viscosity of 8.27 and 8.65 cP, pH of 3.56 and 3.63; and titratable acidity of 0.29 and 0.31%. Those cane sugar and sorbitol ratios affected significantly only on the total soluble solids. Based on the sensory evaluation, starfruit juice with cane sugar and sorbitol ratio of 7.50%:2.50% had the highest total preference scores of color, appearance, and taste. Colloidal stability of the starfruit juices during 10 days storage was in a range of 86.26% and 88.18%.

Stable-isotope composition of the water of apple juice

International Nuclear Information System (INIS)

Bricout, Jacques; Merlivat, Liliane

1973-01-01

By deuterium and oxygen 18 analysis, it was shown that apples' water is enriched in heavier isotopes as compared to rain water. The isotopic composition of the water of reconstituted apple juice is closed to the isotopic content of the rain water used for dilution. Thus, deuterium and oxyden 18 analysis allows a good analytical distinction between natural apple juice and reconstituted juices [fr

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

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

Role of pomegranate and citrus fruit juices in colon cancer prevention

Science.gov (United States)

Jaganathan, Saravana Kumar; Vellayappan, Muthu Vignesh; Narasimhan, Gayathri; Supriyanto, Eko

2014-01-01

Colorectal cancer is the second leading cause of cancer-related deaths in the United States. Recent studies prove that though chemotherapeutic agents are being used for the treatment of colon cancer, they become non-effective when the cancer progresses to an invasive stage. Since consumption of certain dietary agents has been linked with various cancers, fruit juices have been investigated for their consistently protective effect against colon cancer. The unique biochemical composition of fruit juices is responsible for their anticancer properties. In this review, the chemo-preventive effect of fruit juices such as pomegranate and citrus juices against colon cancer are discussed. For this purpose, the bioavailability, in vitro and in vivo effects of these fruit juices on colorectal cancer are highlighted. Moreover, there is a scarcity of studies involving human trials to estimate the preventive nature of these juices against colon cancer. This review will support the need for more preclinical tests with these crude juices and their constituents in different colorectal cancer cell lines and also some epidemiological studies in order to have a better understanding and promote pomegranate and citrus juices as crusaders against colon cancer. PMID:24782614

Sucralfate protects blood clots from peptic digestion by gastric juice in vitro.

Science.gov (United States)

Nysaeter, Gunnar; Berstad, Arnold

2006-01-01

To test in vitro the ability of sucralfate to protect a blood clot from peptic digestion by gastric juice. Blood clots adhering to the bottom of plastic tubes were exposed to native acidic gastric juice or gastric juice to which Al-Mg antacids, sucralfate or alkali had been added. The tubes were tilted regularly at room temperature and clot digestion monitored by measuring the diameters of the clots. After 15 h, the liquids, but not the adherent clots, were poured out and the tubes refilled with native acidic gastric juice. Further clot digestion was measured, as before. Native gastric juice digested the clots completely during approximately 7 h, while in neutralized gastric juice or in gastric juice containing antacids or sucralfate no digestion was seen. In the second experiment, native gastric juice completely digested all remaining clots, except those previously exposed to sucralfate. A dose-response study indicated that gastric juice containing 3% or more of sucralfate had this long-lasting, clot-protective effect. In vitro, sucralfate adheres to and protects blood clots from digestion by gastric juice pepsin. This unique effect of sucralfate may be of clinical relevance in the treatment of bleeding peptic ulcers. Copyright 2006 S. Karger AG, Basel.

Prunus fruit juices

NARCIS (Netherlands)

Toydemir, Gamze; Boyacioglu, Dilek; Hall, R.D.; Beekwilder, M.J.; Capanoglu, Esra

2017-01-01

The juice drinks obtained from Prunus fruit species, apricot (Prunus armeniaca), cherry (sweet cherry (Prunus avium) and sour cherry (Prunus cerasus)), peach (Prunus persica), and plum (Prunus domestica), are gaining increasing interest as a convenient alternative to fresh fruits. The conventional

Concentration of pineapple juice by reverse osmosis: physicochemical characteristics and consumer acceptance

Directory of Open Access Journals (Sweden)

Daniel Simões Couto

2011-12-01

Full Text Available Reverse osmosis has been used for the concentration of fruit juices with promising considering the quality of the obtained products. The objective of this study was to concentrate single strength pineapple juice by reverse osmosis. The concentration was carried out with polyamide composite membranes in a 0.65 m² plate and frame module at 60 bar transmembrane pressure at 20 °C. The permeate flux was 17 L.hm-2. The total soluble solid content of the juice increased from 11 to 31 °Brix corresponding to a Volumetric Concentration Factor (VCF of 2.9. The concentration of soluble solids, total solids, and total acidity increased proportionally to FCV. The concentrated juice and three commercial concentrated pineapple juices were evaluated regarding preference and purchase intention by 79 pineapple juice consumers. The concentrated juice by reverse osmosis was the preferred among consumers. It can be concluded that this process may be considered an alternative to the pre-concentration of fruit juices.

[Modeling of lactic acid fermentation of leguminous plant juices].

Science.gov (United States)

Shurkhno, R A; Validov, Sh Z; Boronin, A M; Naumova, R P

2006-01-01

Lactic acid fermentation of leguminous plant juices was modeled to provide a comparative efficiency assessment of the previously selected strains of lactic acid bacteria as potential components of starter cultures. Juices of the legumes fodder galega, red clover, and alfalfa were subjected to lactic acid fermentation in 27 variants of experiment. Local strains (Lactobacillus sp. RS 2, Lactobacillus sp. RS 3, and Lactobacillus sp. RS 4) and the collection strain Lactobacillus plantarum BS 933 appeared the most efficient (with reference to the rate and degree of acidogenesis, ratio of lactic and acetic acids, and dynamics of microflora) in fermenting fodder galega juice; Lactobacillus sp. RS 1, Lactobacillus sp. RS 2, Lactobacillus sp. RS 3, Lactobacillus sp. RS 4, and L. plantarum BS 933 were the most efficient for red clover juice. Correction of alfalfa juice fermentation using the tested lactic acid bacterial strains appeared inefficient, which is explainable by its increased protein content and a low level of the acids produced during fermentation.

Decoding the Nonvolatile Sensometabolome of Orange Juice ( Citrus sinensis).

Science.gov (United States)

Glabasnia, Anneke; Dunkel, Andreas; Frank, Oliver; Hofmann, Thomas

2018-03-14

Activity-guided fractionation in combination with the taste dilution analysis, followed by liquid chromatography-tandem mass spectrometry and nuclear magnetic resonance experiments, led to the identification of 10 polymethoxylated flavones (PMFs), 6 limonoid glucosides, and 2 limonoid aglycones as the key bitterns of orange juice. Quantitative studies and calculation of dose-over-threshold factors, followed by taste re-engineering, demonstrated for the first time 25 sensometabolites to be sufficient to reconstruct the typical taste profile of orange juices and indicated that not a single compound can be considered a suitable marker for juice bitterness. Intriguingly, the taste percept of orange juice seems to be created by a rather complex interplay of limonin, limonoid glucosides, PMFs, organic acids, and sugars. For the first time, sub-threshold concentrations of PMFs were shown to enhance the perceived bitterness of limonoids. Moreover, the influence of sugars on the perceived bitterness of limonoids and PMFs in orange juice relevant concentration ranges was quantitatively elucidated.

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.

Chaos of radiative heat-loss-induced flame front instability.

Science.gov (United States)

Kinugawa, Hikaru; Ueda, Kazuhiro; Gotoda, Hiroshi

2016-03-01

We are intensively studying the chaos via the period-doubling bifurcation cascade in radiative heat-loss-induced flame front instability by analytical methods based on dynamical systems theory and complex networks. Significant changes in flame front dynamics in the chaotic region, which cannot be seen in the bifurcation diagrams, were successfully extracted from recurrence quantification analysis and nonlinear forecasting and from the network entropy. The temporal dynamics of the fuel concentration in the well-developed chaotic region is much more complicated than that of the flame front temperature. It exhibits self-affinity as a result of the scale-free structure in the constructed visibility graph.

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.

Evaluation of Heat Losses Behind the Front of the Detonation Moving Along the Metallic Porous Surface

Directory of Open Access Journals (Sweden)

S. V. Golovastov

2016-01-01

Full Text Available The paper considers a computational technique of the heat flow from the hot products of detonation combustion into the porous coating and estimates the efficiency of the coating layer that results in slowing the flame front down with disregard the transverse displacement of the combustion products weight of a hydrogen-air mixture.Initial thermodynamic parameters of combustion products on the porous coating surface have been estimated. A drag (stagnation temperature of flow was determined.The statement of task was to calculate the heat flow into the long cylindrical metal fiber with radius of 15 μm. The reference values of heat capacity and heat diffusivity were used to estimate a thermal diffusivity in a wide range of temperatures. An approximation of the parameters is given for a wide range of temperatures.The calculation algorithm using an explicit four-point scheme is presented. The convergence and accuracy of the results were confirmed. The theoretical estimation using cylindrical Bessel functions was made to prove the accuracy of the results.Total heat loss was estimated using the photos of moving detonation front and hot combustion gases.Comparison of the total heat loss and the amount of energy absorbed by a single fiber allowed us to find that the porous coating thickness, resulting in attenuation of detonation wave, is efficient.

Study of Power Loss Reduction in SEPR Converters for Induction Heating through Implementation of SiC Based Semiconductor Switches

Directory of Open Access Journals (Sweden)

Angel Marinov

2014-08-01

Full Text Available This paper presents a power loss analysis for a Single Ended Parallel Resonance (SEPR Converter used for induction heating. The analysis includes a comparison of the losses in the electronic switch when the circuit is realized using a conventional Silicon (Si based IGBT or when using Silicon Carbide (SiC based MOSFET. The analysis includes modelling and simulation as well as experimental verification through power loss and heat dissipation measurement. The presented results can be used as a base of comparison between the switches and can be a starting point for efficiency based design of those types of converters.

In-vessel natural circulation during a hypothetical loss-of-heat-sink accident in the Fast Flux Test Facility

International Nuclear Information System (INIS)

Perkins, K.R.; Bari, R.A.; Pratt, W.T.

1979-05-01

The capability to remove decay heat from the FFTF core via in-vessel natural circulation has been analyzed for the preboiling phase using a lumped parameter model. The results indicate that boiling will occur in the average fuel assembly for a wide spectrum of initial conditions which appear to be representative of the hypothetical loss-of-heat-sink accident. Two-phase pressure drop calculations indicate that, once the saturation temperature is reached, coolability can only be assured for decay heat levels which are less than 0.5% of the operating power. A review of the limited sodium boiling data indicates that boiling-induced natural circulation may support up to 4% of the operating power, but geometric atypicalities and a large degree of inlet subcooling for the existing data limit the applicability to the loss-of-heat-sink accident in FFTF

Quality Characteristics and Antioxidant Activity of Yogurt Supplemented with Aronia (Aronia melanocarpa) Juice

Science.gov (United States)

Nguyen, Linh; Hwang, Eun-Sun

2016-01-01

We investigated the quality characteristics and antioxidant activities of yogurt supplemented with 1%, 2%, and 3% aronia juice and fermented for 24 h at 37°C. The total acidity increased with increasing levels of aronia juice and incubation time. Lightness and yellowness of the yogurt decreased, but redness increased, with increasing aronia juice content and incubation time. The number of lactic acid bacteria (LAB) increased with increased incubation time, and yogurt containing 2% and 3% aronia juice showed higher LAB counts than 1% aroinia juice-supplemented yogurt. The total polyphenol and flavonoid contents increased proportionally with increasing levels of aronia juice. Antioxidant activity of aronia-containing yogurt was significantly higher than that of the control and increased proportionally with aronia juice concentration. Yogurt with 2% aronia juice had the best taste (Pyogurt. PMID:28078255

Consumer acceptance of orange juice mixed with water mint leave extract.

Science.gov (United States)

Ali, Marwa Rashad

2017-10-31

Orange-Mint leaves juice was formulated using different addition percentages of mint leaves extract. The juice was aseptically processed, packed in glass bottles under sterilized environment and sterilized at 70°C for 15 minutes then storage at 5°C for 3 months. The physicochemical, nutritional value, microbiological and sensory characteristics of the juice was evaluated. There is no difference in pH, total soluble solids, ash, and total acidity in all samples moreover, the sample A2, "orange juice with 15% of mint leaves extract" recorded the best values of sensory evaluation, on the other hand, it was recorded lower values of vitamin C and total phenolic compound than sample (C) or (C1) because of increasing in addition% of mint leaves extract to orange juice. The sensory properties of juice samples were not remarkable any changes during storage. The result indicated that the juice was acceptable up to 3 months of storage 5°C. Copyright© Bentham Science Publishers; For any queries, please email at epub@benthamscience.org.

Microbial Count and Shelf Life of Phalsa(Grewia Asiatica) Juice

International Nuclear Information System (INIS)

Saddozai, A. A.; Mumtaz, A.; Raza, S.; Saleem, S. A.

2015-01-01

The study investigated the shelf life of laboratory developed phalsa juice at room temperature. Phalsa was purchased from local market, juice was prepared and kept in sterilized bottles at room temperature. Physicochemical and microbial and oragnoleptic quality of the juice was examined till two weeks. Microbial activity in phalsa juice increased while organoleptic attributes such as texture (mouth feel), flavour, taste, colour and overall acceptability of phalsa juice were decreased during the study period. The pH and TSS value were decreased from 3.99 to 3.54 and from 11.22 to 9.55, respectively after 2 weeks storage. Total plate count also showed decline from 6.2*10/sup -1/ to 3.2 * 10/sup -1/ cfuml/sup -1/ whereas yeast and mould counts increased simultaneously from 2.6*10/sup -1/ and nil to 5.5*10/sup -1/ and 2.4*10/sup -1/ cfuml/sup -1/, respectively during the storage. To increase shelf life of phalsa juice storage at refrigerated temperature with/without preservatives is recommended. (author)

Effect of probiotics on patulin removal from synbiotic apple juice.

Science.gov (United States)

Zoghi, Alaleh; Khosravi-Darani, Kianoush; Sohrabvandi, Sara; Attar, Hosein; Alavi, Sayed Abolhasan

2017-06-01

Studies have reported the occurrence of the mycotoxin patulin in apple products. The aim of this study was to produce synbiotic apple juice and investigate the detoxification of patulin by Lactobacillus acidophilus and Lactobacillus plantarum as probiotic strains. The impact of seven process variables on efficiency of toxin removal was investigated using Plackett-Burman design and presence of the surface-layer proteins as binding site of probiotics to patulin was confirmed during 6 weeks of cold storage. Results showed that the removal of patulin by probiotic bacteria from apple juice depends significantly (P apple juice. In the best conditions, 91.23% of initial patulin concentration was removed from juice during 6 weeks refrigerated storage. No significant difference was observed in organoleptic properties of the synbiotic apple juice and raw sample. In the best condition reported in this study, contaminated synbiotic apple juice by patulin will be safe for consumers after the first day of probiotic inoculation. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

Determination of essential and toxic elements in commercially available fruit juices

International Nuclear Information System (INIS)

Yawar, W.; Rahman, S.

1997-01-01

A study has been carried out for the determination of Cr, Pb, Fe in different varieties of commercially available packed fruit juices like apple, mango orange and mixed flavour by using flame and electrothermal atomic absorption spectrophotometric technique. These juices are available at a reasonable price and are commonly used by public. Like many other articles the baseline levels of essential and toxic elements in Pakistani fruit juices are generally not available. It was, therefore, considered to monitor the levels of essential as well toxic elements in the juices. Hence a variety of juices was collected from local market and measurements of the above mentioned elements were made. (author)

Experimental study of physical and rheological properties of grape juice using different temperatures and concentrations. Part I: Cabernet Sauvignon.

Science.gov (United States)

de Castilhos, Maurício Bonatto Machado; Betiol, Lilian Fachin Leonardo; de Carvalho, Gisandro Reis; Telis-Romero, Javier

2017-10-01

The effect of the temperature and concentration on rheological behavior of Cabernet Sauvignon juice concentrates was assessed using a rheometer over a wide range of temperature (1-66°C) and concentrations (13.6-45.0Brix) at shear rates of 0.84-212.1 1/s. The Ostwald-De Waele was the best rheological model fitted the data (R 2 =0.99957 and relative error=7.77%). The Cabernet Sauvignon juice concentrates presented a non-Newtonian pseudoplastic behavior (n<1). The consistency levels were significantly reduced with the increase of temperature and increased with the increase of the concentrations. The flow activation energy ranged from 28.87 (45.0Brix) to 38.05KJ/mol (37.0Brix) with a R 2 =0.9798 for both cases. Density and specific heat were influenced by both temperature and concentration; however, thermal conductivity was only influenced by concentration. The Cabernet Sauvignon juice concentrates will be useful as wine chaptalization agent in future studies. Copyright © 2017 Elsevier Ltd. All rights reserved.

Stable isotopes determination in some Romanian fruit juices.

Science.gov (United States)

Magdas, Dana Alina; Puscas, Romulus

2011-09-01

The characterisation of 45 Romanian single-strength fruit juices (apples, pears, plums and grapes) collected from different Transylvanian areas by means of stable isotope approach are presented and discussed in this study. We measured (2)H/(1)H, (18)O/(16)O ratios from water juice and (13)C/(12)C from pulp and compared these results with those already reported in the literature for single-strength juices, in order to see how the geographical and climatic conditions of Transylvania and the meteorological peculiarities of the year 2010 influence the isotopic composition of the investigated fruit juices. The δ(13)C mean values that we found for apple pulp picked up from different Transylvanian areas show slight differences, probably due to the environmental conditions of the plants. No significant correlation either between the variety of apple or the geographical origin and δ(13)C value was established.

Protective Effects of Lemon Juice on Alcohol-Induced Liver Injury in Mice

Directory of Open Access Journals (Sweden)

Tong Zhou

2017-01-01

Full Text Available Chronic excessive alcohol consumption (more than 40–80 g/day for males and more than 20–40 g/day for females could induce serious liver injury. In this study, effects of lemon juice on chronic alcohol-induced liver injury in mice were evaluated. The serum biochemical profiles and hepatic lipid peroxidation levels, triacylglycerol (TG contents, antioxidant enzyme activities, and histopathological changes were examined for evaluating the hepatoprotective effects of lemon juice in mice. In addition, the in vitro antioxidant capacities of lemon juice were determined. The results showed that lemon juice significantly inhibited alcohol-induced increase of alanine transaminase (ALT, aspartate transaminase (AST, hepatic TG, and lipid peroxidation levels in a dose-dependent manner. Histopathological changes induced by alcohol were also remarkably improved by lemon juice treatment. These findings suggest that lemon juice has protective effects on alcohol-induced liver injury in mice. The protective effects might be related to the antioxidant capacity of lemon juice because lemon juice showed in vitro antioxidant capacity.

Quality Characteristics and Antioxidant Activity of Yogurt Supplemented with Aronia (Aronia melanocarpa) Juice.

Science.gov (United States)

Nguyen, Linh; Hwang, Eun-Sun

2016-12-01

We investigated the quality characteristics and antioxidant activities of yogurt supplemented with 1%, 2%, and 3% aronia juice and fermented for 24 h at 37°C. The total acidity increased with increasing levels of aronia juice and incubation time. Lightness and yellowness of the yogurt decreased, but redness increased, with increasing aronia juice content and incubation time. The number of lactic acid bacteria (LAB) increased with increased incubation time, and yogurt containing 2% and 3% aronia juice showed higher LAB counts than 1% aroinia juice-supplemented yogurt. The total polyphenol and flavonoid contents increased proportionally with increasing levels of aronia juice. Antioxidant activity of aronia-containing yogurt was significantly higher than that of the control and increased proportionally with aronia juice concentration. Yogurt with 2% aronia juice had the best taste ( P antioxidant potential of yogurt.

Assessment of Coping Capability of KORI Unit 1 under Extended Loss AC Power and Loss of Ultimate Heat Sink Initiated by Beyond Design Natural Disaster

Energy Technology Data Exchange (ETDEWEB)

Kim, Chang Hyun; Ha, Sang Jun [KHNP CRI, Daejeon (Korea, Republic of); Han, Kee Soo [Nuclear Engineering Service and Solution (NESS) Co. Ltd., Deajeon (Korea, Republic of); Park, Chan Eok [KEPCO Engineering and Constructd., Deajeon (Korea, Republic of)

2016-10-15

In Korea, the government and industry performed comprehensive safety inspection on all domestic nuclear power plants against beyond design basis external events and fifty action items have been issued. In addition to post- Fukushima action items, the stress tests for all domestic nuclear power plants are on the way to enhance the safety of domestic nuclear power plants through finding the vulnerabilities in intentional stress conditions initiated by beyond design natural disaster. This paper presents assessment results of coping capability of KORI Unit 1 under the simultaneous Extended Loss of AC Power (ELAP) and Loss of Ultimate Heat Sink (LUHS) which is a representative plant condition initiated by beyond design natural disaster. The assessment of the coping capability of KORI Unit 1 has been performed under simultaneous the extended loss of AC power and loss of ultimate heat sink initiated by beyond design natural disaster. It is concluded that KORI Unit 1 has the capability, in the event of loss of safety functions by beyond design natural disaster, to sufficiently cool down the reactor core without fuel damage, to keep pressure boundaries of the reactor coolant system in transient condition and to control containment and temperature to maintain the integrity of the containment buildings.

Assessment of Coping Capability of KORI Unit 1 under Extended Loss AC Power and Loss of Ultimate Heat Sink Initiated by Beyond Design Natural Disaster

International Nuclear Information System (INIS)

Kim, Chang Hyun; Ha, Sang Jun; Han, Kee Soo; Park, Chan Eok

2016-01-01

In Korea, the government and industry performed comprehensive safety inspection on all domestic nuclear power plants against beyond design basis external events and fifty action items have been issued. In addition to post- Fukushima action items, the stress tests for all domestic nuclear power plants are on the way to enhance the safety of domestic nuclear power plants through finding the vulnerabilities in intentional stress conditions initiated by beyond design natural disaster. This paper presents assessment results of coping capability of KORI Unit 1 under the simultaneous Extended Loss of AC Power (ELAP) and Loss of Ultimate Heat Sink (LUHS) which is a representative plant condition initiated by beyond design natural disaster. The assessment of the coping capability of KORI Unit 1 has been performed under simultaneous the extended loss of AC power and loss of ultimate heat sink initiated by beyond design natural disaster. It is concluded that KORI Unit 1 has the capability, in the event of loss of safety functions by beyond design natural disaster, to sufficiently cool down the reactor core without fuel damage, to keep pressure boundaries of the reactor coolant system in transient condition and to control containment and temperature to maintain the integrity of the containment buildings

Observation on CEA and IL-6 contents in gastric juice

International Nuclear Information System (INIS)

Jiang Zhonglin

2003-01-01

Objective: To study the changes of CEA and IL-6 contents in blood and gastric juice in patients with gastric cancer and gastritis. Methods: CEA and IL-6 contents in blood and gastric juice were measured with RIA in 60 patients and 30 controls. Results: Gastric juice CEA and IL-6 contents in patients with gastric carcinoma were significantly higher than those in the controls (p < 0.001), however, CEA and IL-6 contents in patients with gastritis and controls were not much different. Conclusion: Gastric juice CEA and IL-6 assay is of diagnostic significance in patients with gastric malignant tumor

Optimization of enzymatic clarification of green asparagus juice using response surface methodology.

Science.gov (United States)

Chen, Xuehong; Xu, Feng; Qin, Weidong; Ma, Lihua; Zheng, Yonghua

2012-06-01

Enzymatic clarification conditions for green asparagus juice were optimized by using response surface methodology (RSM). The asparagus juice was treated with pectinase at different temperatures (35 °C-45 °C), pH values (4.00-5.00), and enzyme concentrations (0.6-1.8 v/v%). The effects of enzymatic treatment on juice clarity and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging capacity were investigated by employing a 3-factor central composite design coupled with RSM. According to response surface analysis, the optimal enzymatic treatment condition was pectinase concentration of 1.45%, incubation temperature of 40.56 °C and pH of 4.43. The clarity, juice yield, and soluble solid contents in asparagus juice were significantly increased by enzymatic treatment at the optimal conditions. DPPH radical-scavenging capacity was maintained at the level close to that of raw asparagus juice. These results indicated that enzymatic treatment could be a useful technique for producing green asparagus juice with high clarity and high-antioxidant activity. Treatment with 1.45% pectinase at 40.56 ° C, pH 4.43, significantly increased the clarity and yield of asparagus juice. In addition, enzymatic treatment maintained antioxidant activity. Thus, enzymatic treatment has the potential for industrial asparagus juice clarification. © 2012 Institute of Food Technologists®

Spray drying of fruit and vegetable juices--a review.

Science.gov (United States)

Verma, Anjali; Singh, Satya Vir

2015-01-01

The main cause of spray drying is to increase the shelf life and easy handling of juices. In the present paper, the studies carried out so far on spray drying of various fruits and vegetables are reported. The major fruit juices dried are mango, banana, orange, guava, bayberry, watermelon, pineapple, etc. However, study on vegetable juices is limited. In spray drying, the major optimized parameters are inlet air temperature, relative humidity of air, outlet air temperature, and atomizer speed that are given for a particular study. The juices in spray drying require addition of drying agents that include matlodextrin, liquid glucose, etc. The drying agents are added to increase the glass transition temperature. Different approaches for spray dryer design have also been discussed in the present work.

Anti-Oxidant effects of pomegranate juice on Saccharomyces ...

African Journals Online (AJOL)

Conclusion: Pomegranate juice has a positive effect on fatty acid, vitamin and protein synthesis by Saccharomyces cerevisiae. Accordingly, we believe that it has significantly decreased oxidative damage thereby making a positive impact on yeast development. Key words: Pomegranate juice, SDS-PAGE, fatty acid, vitamin.

Health benefit of vegetable/fruit juice-based diet: Role of microbiome

OpenAIRE

Henning, Susanne M.; Yang, Jieping; Shao, Paul; Lee, Ru-Po; Huang, Jianjun; Ly, Austin; Hsu, Mark; Lu, Qing-Yi; Thames, Gail; Heber, David; Li, Zhaoping

2017-01-01

The gut microbiota is an important contributor to human health. Vegetable/fruit juices provide polyphenols, oligosaccharides, fiber and nitrate (beet juice), which may induce a prebiotic-like effect. Juice-based diets are becoming popular. However, there is a lack of scientific evidence of their health benefits. It was our hypothesis that changes in the intestinal microbiota induced by a juice-based diet play an important role in their health benefits. Twenty healthy adults consumed only vege...

Marketing research of consumer preferences in juice products market in Kemerovo

Directory of Open Access Journals (Sweden)

T. F. Kiseleva

2017-01-01

Full Text Available In this paper, studies on juice products market in Kemerovo, preferences of Kemerovo residents buying juice products were conducted. With the help of the data obtained, the characteristics of juice products market in Kemerovo with the identification of the main suppliers of products were given. The object of the study in thiswork was the residents of Kemerovo. The purpose of the work was to study juice products market in Kemerovo, to investigate the preferences of Kemerovo residents buying juice products. The objectives of this work werethe following: characteristics of juice products market in Kemerovo, determining of the potential of the juice products market, analysis of the division of the market between producers, processing of the data obtained concerning the state of the juice products market in Kemerovo. The survey method was used to study the goals. Questioning is a method of collecting primary material in the form of a written survey of a large number of respondents to collect information on the state of certain aspects of the process under study. The questionnaire can cover a wide range of people, which makes it possible to minimize atypical manifestations, while personal contact with the respondent is not necessary. Another important advantage of the method is the convenience of performing mathematical processing of questionnaires. According to the processed questionnaires, advice of recommendation character, which is not mandatory for use, was given to the producers of juice products. Taking these recommendations into account, the manufacturer will be able to determine the characteristic and inherent features of the juice market in Kemerovo. Kemerovo residents were asked to answer a number of questions. The survey was conducted anonymously. The answers are informative and will be used for further study.

Effect of genotype and environment on citrus juice carotenoid content.

Science.gov (United States)

Dhuique-Mayer, Claudie; Fanciullino, Anne-Laure; Dubois, Cecile; Ollitrault, Patrick

2009-10-14

A selection of orange and mandarin varieties belonging to the same Citrus accession and cultivated in Mediterranean (Corsica), subtropical (New Caledonia), and tropical areas (principally Tahiti) were studied to assess the effect of genotype and environmental conditions on citrus juice carotenoid content. Juices from three sweet orange cultivars, that is, Pera, Sanguinelli, and Valencia ( Citrus sinensis (L.) Osbeck), and two mandarin species ( Citrus deliciosa Ten and Citrus clementina Hort. ex Tan), were analyzed by HPLC using a C(30) column. Annual carotenoid content variations in Corsican fruits were evaluated. They were found to be very limited compared to variations due to varietal influences. The statistical analysis (PCA, dissimilarity tree) results based on the different carotenoid compounds showed that citrus juice from Corsica had a higher carotenoid content than citrus juices from tropical origins. The tropical citrus juices were clearly differentiated from citrus juices from Corsica, and close correlations were obtained between beta-cryptoxanthin and phytoene (r = 0.931) and beta-carotene and phytoene (r = 0.918). More broadly, Mediterranean conditions amplified interspecific differentiation, especially by increasing the beta-cryptoxanthin and cis-violaxanthin content in oranges and beta-carotene and phytoene-phytofluene content in mandarins. Thus, at a quantitative level, environmental conditions also had a major role in determining the levels of carotenoids of nutritional interest, such as the main provitamin A carotenoids in citrus juice (beta-cryptoxanthin and beta-carotene).

SCDAP/RELAP5 modeling of fluid heat transfer and flow losses through porous debris in a light water reactor

International Nuclear Information System (INIS)

Harvego, E. A.; Siefken, L. J.

2000-01-01

The SCDAP/RELAP5 code is being developed at the Idaho National Engineering and Environmental Laboratory under the primary sponsorship of the U.S. Nuclear Regulatory Commission (NRC) to provide best-estimate transient simulations of light water reactor coolant systems during severe accidents. This paper describes the modeling approach used in the SCDAP/RELAP5 code to calculate fluid heat transfer and flow losses through porous debris that has accumulated in the vessel lower head and core regions during the latter stages of a severe accident. The implementation of heat transfer and flow loss correlations into the code is discussed, and calculations performed to assess the validity of the modeling approach are described. The different modes of heat transfer in porous debris include: (1) forced convection to liquid, (2) forced convection to gas, (3) nucleate boiling, (4) transition boiling, (5) film boiling, and (6) transition from film boiling to convection to vapor. The correlations for flow losses in porous debris include frictional and form losses. The correlations for flow losses were integrated into the momentum equations in the RELAP5 part of the code. Since RELAP5 is a very general non-homogeneous non-equilibrium thermal-hydraulics code, the resulting modeling methodology is applicable to a wide range of debris thermal-hydraulic conditions. Assessment of the SCDAP/RELAP5 debris bed thermal-hydraulic models included comparisons with experimental measurements and other models available in the open literature. The assessment calculations, described in the paper, showed that SCDAP/RELAP5 is capable of calculating the heat transfer and flow losses occurring in porous debris regions that may develop in a light water reactor during a severe accident

Integration of Space Heating and Hot Water Supply in Low Temperature District Heating

DEFF Research Database (Denmark)

Elmegaard, Brian; Ommen, Torben Schmidt; Markussen, Michael

2014-01-01

pipes, where the water is at the highest temperature. The heat loss may be lowered by decreasing the temperatures in the network for which reason low temperature networks are proposed as a low loss solution for future district heating. However, the heating demand of the consumers involve both domestic......District heating makes it possible to provide heat for many consumers in an efficient manner. In particular, district heating based on combined heat and power production is highly efficient. One disadvantage of district heating is that there is a significant heat loss from the pipes...... to the surrounding ground. In larger networks involving both transmission and distribution systems, the heat loss is most significant from the distribution network. An estimate is that about 80-90 % of the heat loss occurs in the distribution system. In addition, the heat loss is naturally highest from the forward...

Low dose irradiation influence on yield and quality of fruit juice

International Nuclear Information System (INIS)

Mitchell, G.E.; Isaacs, A.R.; Williams, D.J.; McLauchlan, R.L.; Nottingham, S.M.; Hammerton, K.

1991-01-01

Granny Smith apples, Valencia oranges, and Pearlette grapes grown in Queensland, Australia were irradiated at 0, 75, 300 and 600 Gy. Following irradiation, juice was extracted and analysed for quality and compositional changes. Irradiation treatment significantly (p0.05) decreased yield of apple juice (by 6.3% w/w at 600 Gy) and grape juice (by 4.8% w/w at 600 Gy) but did not significantly (p0.05) affect yield of orange juice (OJ). Acceptability significantly (p0.05) decreased in OJ after 600 Gy treatment. Other changes in quality and composition were minimal. Juice from irradiated apples and oranges stored at 5 degrees C for 8 wk showed similar results

Analysis on the Role of RSG-GAS Pool Cooling System during Partial Loss of Heat Sink Accident

Science.gov (United States)

Susyadi; Endiah, P. H.; Sukmanto, D.; Andi, S. E.; Syaiful, B.; Hendro, T.; Geni, R. S.

2018-02-01

RSG-GAS is a 30 MW reactor that is mostly used for radioisotope production and experimental activities. Recently, it is regularly operated at half of its capacity for efficiency reason. During an accident, especially loss of heat sink, the role of its pool cooling system is very important to dump decay heat. An analysis using single failure approach and partial modeling of RELAP5 performed by S. Dibyo, 2010 shows that there is no significant increase in the coolant temperature if this system is properly functioned. However lessons learned from the Fukushima accident revealed that an accident can happen due to multiple failures. Considering ageing of the reactor, in this research the role of pool cooling system is to be investigated for a partial loss of heat sink accident which is at the same time the protection system fails to scram the reactor when being operated at 15 MW. The purpose is to clarify the transient characteristics and the final state of the coolant temperature. The method used is by simulating the system in RELAP5 code. Calculation results shows the pool cooling systems reduce coolant temperature for about 1 K as compared without activating them. The result alsoreveals that when the reactor is being operated at half of its rated power, it is still in safe condition for a partial loss of heat sink accident without scram.

77 FR 51750 - United States Standards for Grades of Grapefruit Juice

Science.gov (United States)

2012-08-27

... standards in order to encourage uniformity and consistency in commercial practices.'' AMS is committed to... Grapefruit Juice. The petitioner requested the removal of the maximum limit for ``free and suspended pulp... concentrate, grapefruit juice, and frozen concentrated grapefruit juice establish limits for maximum free and...

Identification of gamma-irradiated fruit juices by EPR spectroscopy

International Nuclear Information System (INIS)

Aleksieva, K.I.; Dimov, K.G.; Yordanov, N.D.

2014-01-01

The results of electron paramagnetic resonance (EPR) study on commercially available juices from various fruits and different fruit contents: 25%, 40%, 50%, and 100%, homemade juices, nectars and concentrated fruit syrups, before and after gamma-irradiation are reported. In order to remove water from non- and irradiated samples all juices and nectars were filtered; the solid residue was washed with alcohol and dried at room temperature. Only concentrated fruit syrups were dried for 60 min at 40 °C in a standard laboratory oven. All samples under study show a singlet EPR line with g=2.0025 before irradiation with exception of concentrated fruit syrups, which are EPR silent. Irradiation of juice samples gives rise to complex EPR spectra which gradually transferred to “cellulose-like” EPR spectrum from 25% to 100% fruit content. Concentrated fruit syrups show typical “sugar-like“ spectra due to added saccharides. All EPR spectra are characteristic and can prove radiation treatment. The fading kinetics of radiation-induced EPR signals were studied for a period of 60 days after irradiation. - Highlights: • The EPR analysis of juices, nectars and syrups proves that the sample has been irradiated. • Two sample preparation procedures were used. • The stability of the radiation induced EPR signals was studied over 2 months. • Application of European standards can be extended for irradiated juices and syrups

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

Influence of antioxidant rich fresh vegetable juices on starch induced postprandial hyperglycemia in rats.

Science.gov (United States)

Tiwari, Ashok K; Reddy, K Srikanth; Radhakrishnan, Janani; Kumar, D Anand; Zehra, Amtul; Agawane, Sachin B; Madhusudana, K

2011-09-01

This research analyzed the major chemical components and multiple antioxidant activities present in the fresh juice of eight vegetables, and studied their influence on starch induced postprandial glycemia in rats. A SDS-PAGE based protein fingerprint of each vegetable juice was also prepared. The yields of juice, chemical components like total proteins, total polyphenols, total flavonoids, total anthocyanins and free radicals like the ABTS˙(+) cation, DPPH, H(2)O(2), scavenging activities and reducing properties for NBT and FeCl(3) showed wide variations. Vegetable juice from brinjal ranked first in displaying total antioxidant capacity. Pretreatment of rats with vegetable juices moderated starch induced postprandial glycemia. The fresh juice from the vegetables ridge gourd, bottle gourd, ash gourd and chayote significantly mitigated postprandial hyperglycemic excursion. Total polyphenol concentrations present in vegetable juices positively influenced ABTS˙(+) scavenging activity and total antioxidant capacity. However, NBT reducing activity of juices was positively affected by total protein concentration. Contrarily, however, high polyphenol content in vegetable juice was observed to adversely affect the postprandial antihyperglycemic activity of vegetable juices. This is the first report exploring antihyperglycemic activity in these vegetable juices and highlights the possible adverse influence of high polyphenol content on the antihyperglycemic activity of the vegetable juices. This journal is © The Royal Society of Chemistry 2011

Development of functional beverage from wheat grass juice

Directory of Open Access Journals (Sweden)

Liana Claudia SALANTA

2016-11-01

Full Text Available The juice from wheat grass is called "green blood" and is an excellent detoxifying, facilitating the elimination of toxins and fats from body. In the form of fresh juice, it has high concentrations of chlorophyll, active enzymes, vitamins and other nutrients. The aim of this work was the development and characterization of a functional beverage from green wheat juice by adding apple and limes. The antioxidant capacity, vitamin C, polyphenols and flavonoids content were quantified by using spectrophotometry. The final product was pasteurized and evaluated by the content of bioactive compounds during storage at intervals of 7 and 14 days. During storage there were found slight decreases of the contents of bioactive compounds. The juice obtained has a sweet-sour taste, a unique flavor and a very pleasant smell. This product targets all categories of consumers and represents an ideal morning snack for those who are concerned about a healthy lifestyle.

Orange juice substantially reduces the bioavailability of the beta-adrenergic-blocking agent celiprolol.

Science.gov (United States)

Lilja, Jari J; Juntti-Patinen, Laura; Neuvonen, Pertti J

2004-03-01

Grapefruit juice was recently found to decrease plasma concentrations of the beta-adrenergic receptor-blocking agent celiprolol. Our objective was to investigate the effect of orange juice on the pharmacokinetics of celiprolol in healthy subjects. In a randomized crossover study with 2 phases and a washout of 2 weeks, 10 healthy volunteers ingested either 200 mL normal-strength orange juice or water 3 times a day for 2 days. On the morning of day 3, 1 hour after ingestion of 200 mL orange juice or water, each subject ingested 100 mg celiprolol with either 200 mL orange juice or water. In addition, 200 mL orange juice or water was ingested at 4, 10, 22, and 27 hours after celiprolol intake. The concentrations of celiprolol in plasma and its excretion into urine were measured up to 33 hours after its dosing. Systolic and diastolic blood pressures and heart rate were recorded up to 10 hours. Orange juice reduced the mean peak plasma concentration of celiprolol by 89% (P orange juice. Orange juice reduced the urinary excretion of celiprolol by 77% (P Orange juice substantially reduces the bioavailability of celiprolol, but the mechanism of this interaction remains to be resolved. For example, modulation of intestinal pH and of function of transporters implicated in the absorption of celiprolol may be involved. Because of the great extent of the orange juice-celiprolol interaction and a wide use of orange juice, this interaction is likely to have clinical importance in some patients, although hemodynamic consequences were not seen in young healthy subjects.

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.

The dry-heat loss effect of melt-spun phase change material fibres.

Science.gov (United States)

Tjønnås, Maria Suong; Færevik, Hilde; Sandsund, Mariann; Reinertsen, Randi E

2015-01-01

Phase change materials (PCM) have the ability to store latent heat when they change phases, a property that gives clothing that incorporates PCM its cooling effect. This study investigated the effect of dry-heat loss (cooling) of a novel melt-spun PCM fibre on the basis of the area covered, mass, the latent heat of fusion and melting temperature, compared to a known PCM clothing product. PCM fibres with melting temperatures of 28.4 and 32.0°C and PCM packs with melting temperatures of 28.0 and 32.0°C were studied. The results showed that the PCM fibres had a larger initial peak cooling effect than that of the PCM packs. The duration of the cooling effect of PCM fibres was primarily dependent on the PCM mass and the latent heat of fusion capacity, and secondly on the covered area and melting temperature of the PCM. This study investigates the cooling effect of PCM fibres on a thermal manikin. The PCM fibres had a high but short-lasting cooling effect. This study contributes to the knowledge of how the body's temperature regulation may be affected by the cooling properties of clothing that incorporates PCM.

Survey of South African fruit juices using a fast screening HILIC-MS method.

Science.gov (United States)

Stander, Marietjie A; Kühn, Wernich; Hiten, Nicholas F

2013-01-01

Adulteration of fruit juices--by the addition of sugar or other less expensive fruit juices as well as preservatives, artificial sweeteners and colours--was tested for by using a developed screening method. The method employs hydrophilic interaction liquid chromatography-mass spectrometry (HILIC-MS) using electrospray ionisation in the negative mode and ultraviolet light detection. Different fruit juices can be differentiated by the content of marker compounds like sorbitol, certain phenolic molecules and their saccharide profile. This method was used to test 46 fruit juice samples from the retail market as well as 12 control samples. The study focused on the main types of fruit juices consumed on the South African market including apple, orange, grape and blends of these juices with other fruits like mango, pear and guava. Overall, the 46 samples tested mostly agreed with label claims. One grape juice sample was adulterated, probably with apple juice. Natamycin above the legal limits was found in two samples. In addition, two samples contained natamycin and one sample benzoate without it being indicated on the label. The method is well suited as a quick screening method for fruit juice adulteration and if used routinely would reduce fruit juice adulteration without the cost of the current array of tests needed for authenticity testing.

Study of flavour compounds from orange juices by HS-SPME and GC-MS

Science.gov (United States)

Schmutzer, G.; Avram, V.; Covaciu, F.; Feher, I.; Magdas, A.; David, L.; Moldovan, Z.

2013-11-01

The flavour of the orange juices, which gives the taste and odour of the product, is an important criterion about the products quality for consumers. A fresh single strength and two commercial orange juices (obtained from concentrate) flavour profile were studied using a selective and sensitive gas chromatography - mass spectrometry (GC-MS) analytical system, after a solvent free, single step preconcentration and extraction technique, the headspace solid phase microextraction (HP-SPME). In the studied orange juices 55 flavour compounds were detected and classified as belonging to the esters, alcohols, ketones, monoterpenes and sesquiterpenes chemical families. The fresh single strength orange juice was characterized by high amount of esters, monoterpenes and sesquiterpenes. Limonene and valencene were the most abundant flavours in this fresh natural orange juice. Alcohols and ketones were found in higher concentration in the commercial orange juices made from concentrate, than in the single strength products. Nevertheless, in commercial juices the most abundant flavour was limonene and α-terpineol. The results highlight clear differences between fresh singles strength orange juice and juice from concentrate. The orange juices reconstructed from concentrate, made in Romania, present low quantity of flavour compounds, suggesting the absence or a low rearomatization process, but extraneous components were not detected.

Comparison of Pancreas Juice Proteins from Cancer Versus Pancreatitis Using Quantitative Proteomic Analysis

Science.gov (United States)

Chen, Ru; Pan, Sheng; Cooke, Kelly; Moyes, Kara White; Bronner, Mary P.; Goodlett, David R.; Aebersold, Ruedi; Brentnall, Teresa A.

2008-01-01

Objectives Pancreatitis is an inflammatory condition of the pancreas. However, it often shares many molecular features with pancreatic cancer. Biomarkers present in pancreatic cancer frequently occur in the setting of pancreatitis. The efforts to develop diagnostic biomarkers for pancreatic cancer have thus been complicated by the false-positive involvement of pancreatitis. Methods In an attempt to develop protein biomarkers for pancreatic cancer, we previously use quantitative proteomics to identify and quantify the proteins from pancreatic cancer juice. Pancreatic juice is a rich source of proteins that are shed by the pancreatic ductal cells. In this study, we used a similar approach to identify and quantify proteins from pancreatitis juice. Results In total, 72 proteins were identified and quantified in the comparison of pancreatic juice from pancreatitis patients versus pooled normal control juice. Nineteen of the juice proteins were overexpressed, and 8 were underexpressed in pancreatitis juice by at least 2-fold compared with normal pancreatic juice. Of these 27 differentially expressed proteins in pancreatitis, 9 proteins were also differentially expressed in the pancreatic juice from pancreatic cancer patient. Conclusions Identification of these differentially expressed proteins from pancreatitis juice provides useful information for future study of specific pancreatitis-associated proteins and to eliminate potential false-positive biomarkers for pancreatic cancer. PMID:17198186

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 < 0.05), explaining ∼45% of the vasomotor variation. Conversely, during light and moderate work, whole body sweat rate, as well as local sweat rate and sudomotor sensitivity at three of four measured sites, revealed moderate, negative relationships with the mass-specific surface area (correlation coefficient range -0.37 to -0.73, P < 0.05). Moreover, those relationships could uniquely account for between 10 and 53% of those sweating responses (P < 0.05). Therefore, both thermoeffector responses displayed a significant morphological dependency in the presence of equivalent thermoafferent drive. Indeed, up to half of the interindividual variation in these effector responses could now be explained through morphological differences and the first principles governing heat transfer. Copyright © 2016 the American Physiological Society.

Ultraviolet Irradiation Effect on Apple Juice Bioactive Compounds during Shelf Storage

Science.gov (United States)

Juarez-Enriquez, Edmundo; Salmerón, Ivan; Gutierrez-Mendez, Nestor; Ortega-Rivas, Enrique

2016-01-01

Clarified and standardized apple juice was ultraviolet-irradiated to inactivate polyphenol oxidase enzyme and microbiota, and its effect on bioactive compounds and stability during storage was also evaluated. Apple juice was irradiated with 345.6 J/cm2 and treatment effect was evaluated in terms of color, antioxidant capacity, polyphenol content, pH, titratable acidity and total soluble solids. Using a linear regression design, inactivation kinetic of polyphenol oxidase enzyme was also described. In addition, a repeated measures design was carried out to evaluate apple juice during 24 days of storage at 4 °C and 20 °C. After irradiation, reduction of antioxidant capacity was observed while during storage, ascorbic acid content decreased up to 40% and total polyphenol content remain stable. Ultraviolet irradiation achieved a complete inactivation of polyphenol oxidase enzyme and microbiota, keeping apple juice antioxidants during ultraviolet treatment and storage available until juice consumption. UV-treated apple juice can be used as a regular beverage, ensuring antioxidant intake. PMID:28231106

Ultraviolet Irradiation Effect on Apple Juice Bioactive Compounds during Shelf Storage

Directory of Open Access Journals (Sweden)

Edmundo Juarez-Enriquez

2016-02-01

Full Text Available Clarified and standardized apple juice was ultraviolet-irradiated to inactivate polyphenol oxidase enzyme and microbiota, and its effect on bioactive compounds and stability during storage was also evaluated. Apple juice was irradiated with 345.6 J/cm2 and treatment effect was evaluated in terms of color, antioxidant capacity, polyphenol content, pH, titratable acidity and total soluble solids. Using a linear regression design, inactivation kinetic of polyphenol oxidase enzyme was also described. In addition, a repeated measures design was carried out to evaluate apple juice during 24 days of storage at 4 °C and 20 °C. After irradiation, reduction of antioxidant capacity was observed while during storage, ascorbic acid content decreased up to 40% and total polyphenol content remain stable. Ultraviolet irradiation achieved a complete inactivation of polyphenol oxidase enzyme and microbiota, keeping apple juice antioxidants during ultraviolet treatment and storage available until juice consumption. UV-treated apple juice can be used as a regular beverage, ensuring antioxidant intake.

Inhibition of Nonenzymatic Protein Glycation by Pomegranate and Other Fruit Juices

Science.gov (United States)

Dorsey, Pamela Garner; Greenspan, Phillip

2014-01-01

Abstract The nonenzymatic glycation of proteins and the formation of advanced glycation endproducts in diabetes leads to the crosslinking of proteins and disease complications. Our study sought to demonstrate the effect of commonly consumed juices (pomegranate, cranberry, black cherry, pineapple, apple, and Concord grape) on the fructose-mediated glycation of albumin. Albumin glycation decreased by 98% in the presence of 10 μL of pomegranate juice/mL; other juices inhibited glycation by only 20%. Pomegranate juice produced the greatest inhibition on protein glycation when incubated at both the same phenolic concentration and the same antioxidant potential. Both punicalagin and ellagic acid significantly inhibited the glycation of albumin by ∼90% at 5 μg/mL. Sodium dodecyl sulfate–polyacrylamide gel electrophoresis revealed that pomegranate, but not apple juice, protected albumin from modification. These results demonstrate that pomegranate juice and two of its major constituents are potent inhibitors of fructose-mediated protein glycation. PMID:24433074

Cranberry juice for urinary tract infection in children

OpenAIRE

Goldman, Ran D.

2012-01-01

Question Several children in my clinic are recovering from urinary tract infections (UTI). A mother of one of the children asked me if I recommended cranberry juice for children to prevent future episodes of UTI. She was given cranberry juice after she suffered from a UTI several months ago.

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

Variation in fruit juice consumption among infants and toddlers: associations with WIC participation.

Science.gov (United States)

McElligott, James T; Roberts, James R; Varadi, Eliza A; O'Brien, Elizabeth S; Freeland, Katherine D; Basco, William T

2012-07-01

Juice is a common component of a child's diet. Excessive juice consumption may lead to adverse nutritional and dental outcomes. The objective of the study was to evaluate consumption patterns and parental perception regarding juice in a sample of children from families participating or not participating in Women, Infants, and Children (WIC) services. Parents of children aged 12 months to 5 years completed a survey consisting of questions about beverage intake and related opinions. Practices were selected to provide a mix of families who do and do not use WIC services. Comparisons were made by WIC use and by quantity of juice consumption. Of 173 surveys, 51% of participants had received benefits from the WIC program. Overall, children who drank larger quantities of fruit juice drank less milk. One-third of all of the parents who responded to the survey reported that they believed that juice was at least as healthy as fresh fruit, with WIC parents reporting this belief more often (56% vs 9%; P juice before their child reached age 12 months, and this was more likely in WIC families (78% vs 54%; P juice consumption is associated with decreased milk consumption. Many parents expressed a belief that juice was at least as healthful as fresh fruit. Being a WIC recipient was associated with an earlier introduction of juice into a child's diet and a greater perception that juice was healthful.

Adulteration of apple with pear juice: emphasis on major carbohydrates, proline, and arbutin.

Science.gov (United States)

Thavarajah, Pushparajah; Low, Nicholas H

2006-06-28

Detection of juice-to-juice adulteration based on chemical composition studies is a common method used by government regulatory agencies and food companies. This study investigated the use of major carbohydrate (fructose, glucose and sucrose), polyol (sorbitol), proline, and phenolic profiles as indicators of pear adulteration of apple juice (PAAJ). For this work, a total of 105 authentic apple juice samples from 13 countries and 27 authentic pear juice samples from 5 countries were analyzed. Because the major carbohydrate ranges for these juices showed significant overlap their use as markers for PAAJ detection would be very limited. It was found that sorbitol and proline means for apple and pear were significantly different; however, their broad natural ranges would afford PAAJ at levels up to 30% without detection. In addition, careful selection of the pear juice used as the adulterant would further limit the usefulness of these markers for PAAJ detection. Arbutin was conclusively identified as a marker for pear juice on the basis of its presence in all 27 authentic pear samples and its absence (apple juice samples analyzed in this study. The application of the developed HPLC-PDA method for arbutin analysis to detect PAAJ at levels as low as 2% (v/v) was demonstrated. A confirmation method for the presence of arbutin in pure pear juice and apple adulterated with pear juice was introduced on the basis of the hydrolysis of arbutin to hydroquinone employing beta-glucosidase, with reactant and product monitoring by HPLC-PDA.

40 CFR 407.10 - Applicability; description of the apple juice subcategory.

Science.gov (United States)

2010-07-01

... 40 Protection of Environment 28 2010-07-01 2010-07-01 true Applicability; description of the apple... SOURCE CATEGORY Apple Juice Subcategory § 407.10 Applicability; description of the apple juice... apples into apple juice or apple cider. When a plant is subject to effluent limitations covering more...

Effects of meat juice on biofilm formation of Campylobacter and Salmonella.

Science.gov (United States)

Li, Jiaqi; Feng, Jinsong; Ma, Lina; de la Fuente Núñez, César; Gölz, Greta; Lu, Xiaonan

2017-07-17

Campylobacter and Salmonella are leading causes of foodborne illnesses worldwide, vastly harboured by raw meat as their common food reservoir. Both microbes are prevalent in meat processing environments in the form of biofilms that contribute to cross-contamination and foodborne infection. This study applied raw meat juice (chicken juice and pork juice) as a minimally processed food model to study its effects on bacterial biofilm formation. Meat juice was collected during the freeze-thaw process of raw meat and sterilized by filtration. In 96-well polystyrene plates and glass chambers, supplementation of over 25% meat juice (v/v) in laboratory media led to an increase in biofilm formation of Campylobacter and Salmonella. During the initial attachment stage of biofilm development, more bacterial cells were present on surfaces treated with meat juice residues compared to control surfaces. Meat juice particulates on abiotic surfaces facilitated biofilm formation of Campylobacter and Salmonella under both static and flow conditions, with the latter being assessed using a microfluidic platform. Further, the deficiency in biofilm formation of selected Campylobacter and Salmonella mutant strains was restored in the presence of meat juice particulates. These results suggested that meat juice residues on the abiotic surfaces might act as a surface conditioner to support initial attachment and biofilm formation of Campylobacter and Salmonella. This study sheds light on a possible survival mechanism of Campylobacter and Salmonella in meat processing environments, and indicates that thorough cleaning of meat residues during meat production and handling is critical to reduce the bacterial load of Campylobacter and Salmonella. Copyright © 2017 Elsevier B.V. All rights reserved.

A comparison of nutrient density scores for 100% fruit juices.

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Rampersaud, G C

2007-05-01

The 2005 Dietary Guidelines for Americans recommend that consumers choose a variety of nutrient-dense foods. Nutrient density is usually defined as the quantity of nutrients per calorie. Food and nutrition professionals should be aware of the concept of nutrient density, how it might be quantified, and its potential application in food labeling and dietary guidance. This article presents the concept of a nutrient density score and compares nutrient density scores for various 100% fruit juices. One hundred percent fruit juices are popular beverages in the United States, and although they can provide concentrated sources of a variety of nutrients, they can differ considerably in their nutrient profiles. Six methodologies were used to quantify nutrient density and 7 100% fruit juices were included in the analysis: apple, grape, pink grapefruit, white grapefruit, orange, pineapple, and prune. Food composition data were obtained from the USDA National Nutrient Database for Standard Reference, Release 18. Application of the methods resulted in nutrient density scores with a range of values and magnitudes. The relative scores indicated that citrus juices, particularly pink grapefruit and orange juice, were more nutrient dense compared to the other nonfortified 100% juices included in the analysis. Although the methods differed, the relative ranking of the juices based on nutrient density score was similar for each method. Issues to be addressed regarding the development and application of a nutrient density score include those related to food fortification, nutrient bioavailability, and consumer education and behavior.

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 other...

Quantitative Fate of Chlorogenic Acid during Enzymatic Browning of Potato Juice

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Narvaez Cuenca, C.E.; Vincken, J.P.; Gruppen, H.

2013-01-01

The quantitative fate of chlorogenic acid (ChA) during enzymatic browning of potato juice was investigated. Potato juice was prepared in water without the use of any antibrowning agent (OX treatment). As a control, a potato juice was prepared in the presence of NaHSO3 (S control). To study the

Improving the performance of jaggery making unit using solar energy

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Lakshmi Pathi Jakkamputi

2016-09-01

Full Text Available The thermal performance of open earth pan furnace used conventionally for preparing jaggery (gur is very low. Dry bagasse is used as a fuel to produce heat in a combustion process in the open earth furnace. The energy loss due to inefficient combustion process, the energy loss through exhaust gases and other losses due to furnace wall, convection and radiation bring the thermal efficiency of open earth pan furnace to a low value. Certain quantity of energy produced in combustion process is used to sensibly heat the sugarcane juice to its evaporation temperature. Solar collectors can supply the sensible heat required to raise the sugarcane juice temperature up to its boiling point, thereby reducing the total quantity of heat required in preparing the jaggery. Solar drier can be used to supply hot air required for the combustion process to burn the bagasse in more efficient manner. This paper presents analytical calculations done to study the performance improvement of the jaggery making unit using solar collector and solar drier.

Numerical Studies on Natural Convection Heat Losses from Open Cubical Cavities

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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.

Modeling Loss-of-Flow Accidents and Their Impact on Radiation Heat Transfer

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Jivan Khatry

2017-01-01

Full Text Available Long-term high payload missions necessitate the need for nuclear space propulsion. The National Aeronautics and Space Administration (NASA investigated several reactor designs from 1959 to 1973 in order to develop the Nuclear Engine for Rocket Vehicle Application (NERVA. Study of planned/unplanned transients on nuclear thermal rockets is important due to the need for long-term missions. In this work, a system model based on RELAP5 is developed to simulate loss-of-flow accidents on the Pewee I test reactor. This paper investigates the radiation heat transfer between the fuel elements and the structures around it. In addition, the impact on the core fuel element temperature and average core pressure was also investigated. The following expected results were achieved: (i greater than normal fuel element temperatures, (ii fuel element temperatures exceeding the uranium carbide melting point, and (iii average core pressure less than normal. Results show that the radiation heat transfer rate between fuel elements and cold surfaces increases with decreasing flow rate through the reactor system. However, radiation heat transfer decreases when there is a complete LOFA. When there is a complete LOFA, the peripheral coolant channels of the fuel elements handle most of the radiation heat transfer. A safety system needs to be designed to counteract the decay heat resulting from a post-LOFA reactor scram.

Processing of mixed fruit juice from mango, orange and pineapple

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Sajeda Begam

2018-08-01

Full Text Available The study was conducted to prepare mixed fruit juice by using mango pulp, pineapple and orange juices and the quality in terms of nutritional value, keeping quality, shelf life and consumers’ acceptability were investigated. Chemical analysis showed that TSS, acidity were increased slightly whereas vitamin C and pH were decreased gradually during the storage periods. Storage studies were carried out up to one month with an interval of one week and the result showed that all the samples were in good condition after one month, though little bit of faded color was found at the end of storage periods. Sample with 35% mango juice, 40% orange juice and 25% pineapple secured the highest score on sensory evaluation and showed the best consumer acceptance. This research reveals that perishable fruits can be converted to attractive mixed juice and thus increase the shelf-life, which increase value of the product. [Fundam Appl Agric 2018; 3(2.000: 440-445

DNA catabolites in triathletes: effects of supplementation with an aronia-citrus juice (polyphenols-rich juice).

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