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Sample records for plastic ice-cream containers

  1. Physical and Sensory Properties of Ice Cream Containing Fermented Pepper Powder.

    Science.gov (United States)

    Yeon, Su-Jung; Kim, Ji-Han; Hong, Go-Eun; Park, Woojoon; Kim, Soo-Ki; Seo, Han-Geuk; Lee, Chi-Ho

    2017-01-01

    This study was conducted to investigate the physical and sensory properties of ice cream containing fermented pepper powder. Three ice cream formulas were manufactured: 1, control; 2, supplemented with 0.1% fermented pepper powder; and 3, supplemented with 0.2% fermented pepper powder. Formulas 2 and 3 had significantly higher viscosity and lower overrun than formula 1 (pice creams supplemented with fermented pepper powder were harder and maintained their forms longer than the controls. 0.2% fermented pepper powder added ice cream had no pungency as much as that of control and overall sensory attribute was not significantly different from control. Therefore, ice cream containing fermented pepper powder maintained physical and sensory properties similar to the controls, and maintenance was better. It means fermented pepper powder ice cream can be utilized as the material of functional food (dessert).

  2. Rheological properties of reduced fat ice cream mix containing octenyl succinylated pearl millet starch.

    Science.gov (United States)

    Sharma, Monika; Singh, Ashish K; Yadav, Deep N

    2017-05-01

    The octenyl succinyl anhydride (OSA) esterified pearl millet (Pennisetum typhoides) starch was evaluated as fat replacer in soft serve ice cream in comparison to other fat replacers viz. inulin, whey protein concentrate-70 and commercial starch. During temperature sweep test, the yield stress and flow behaviour index of un-pasteurized ice cream mixes increased as the temperature increased from 40 to 80 °C, while the consistency index decreased. Consistency index of aged ice cream mixes containing 2% fat replacer was higher as compared to mixes with 1% level. The aged ice cream mixes exhibited non-Newtonian behaviour as flow behaviour index values were less than one. Apparent viscosity (at 50 s(-1) shear rate) of control as well as ice cream mix containing 1% OSA-esterified pearl millet starch samples was 417 and 415 mPas, respectively and did not differ significantly. The overrun of the ice cream (with 5 and 7.5% fat) containing 1 and 2% of above fat replacers ranged between 29.7 and 34.3% and was significantly lower than control (40.3%). The percent melted ice cream was also low for the ice creams containing 2% of above fat replacers at 5% fat content as compared to control. However, sensory acceptability and rheological characteristics of reduced fat ice creams containing 1.0 and 2.0% OSA-esterified pearl millet starch were at par with other fat replacers under the study. Thus, OSA-esterified pearl millet starch has potential to be used as fat replacer in reduced fat ice cream.

  3. Ice Cream

    NARCIS (Netherlands)

    Scholten, E.

    2014-01-01

    Ice cream is a popular dessert, which owes its sensorial properties (mouth feel) to its complex microstructure. The microstructure is a result of the combination of the ingredients and the production process. Ice cream is produced by simultaneous freezing and shearing of the ice cream mix, which

  4. Ice Cream

    NARCIS (Netherlands)

    Scholten, E.

    2014-01-01

    Ice cream is a popular dessert, which owes its sensorial properties (mouth feel) to its complex microstructure. The microstructure is a result of the combination of the ingredients and the production process. Ice cream is produced by simultaneous freezing and shearing of the ice cream mix, which res

  5. Effect of Chocobar Ice Cream Containing Bifidobacterium on Salivary Streptococcus mutans and Lactobacilli: A Randomised Controlled Trial.

    Science.gov (United States)

    Nagarajappa, Ramesh; Daryani, Hemasha; Sharda, Archana J; Asawa, Kailash; Batra, Mehak; Sanadhya, Sudhanshu; Ramesh, Gayathri

    2015-01-01

    To examine the effect of chocobar ice cream containing bifidobacteria on salivary mutans streptococci and lactobacilli. A double-blind, randomised controlled trial was conducted with 30 subjects (18 to 22 years of age) divided into 2 groups, test (chocobar ice cream with probiotics) and control (chocobar ice cream without probiotics). The subjects were instructed to eat the allotted chocobar ice cream once daily for 18 days. Saliva samples collected at intervals were cultured on Mitis Salivarius agar and Rogosa agar and examined for salivary mutans streptococci and lactobacilli, respectively. The Mann-Whitney U-test, Friedman and Wilcoxon signed-rank tests were used for statistical analysis. Postingestion in the test group, a statistically significant reduction (p ice cream containing probiotic bifidobacteria may reduce salivary levels of mutans streptococci in young adults.

  6. Ice Cream Stick Math.

    Science.gov (United States)

    Paddock, Cynthia

    1992-01-01

    Described is a teaching technique which uses the collection of ice cream sticks as a means of increasing awareness of quantity in a self-contained elementary special class for students with learning disabilities and mild mental retardation. (DB)

  7. Ice Cream Stick Math.

    Science.gov (United States)

    Paddock, Cynthia

    1992-01-01

    Described is a teaching technique which uses the collection of ice cream sticks as a means of increasing awareness of quantity in a self-contained elementary special class for students with learning disabilities and mild mental retardation. (DB)

  8. Perception of melting and flavor release of ice cream containing different types and contents of fat.

    Science.gov (United States)

    Hyvönen, L; Linna, M; Tuorila, H; Dijksterhuis, G

    2003-04-01

    Temporal effects of dairy and vegetable fats (0 to 18%) on perception of strawberry flavor release and melting of ice cream were studied using the time intensity sensory method. Also, aroma and flavor attributes of the ice cream samples were evaluated. Only slight effects of fat on the rate of flavor release and flavor intensity were perceived. A slightly faster flavor release from the vegetable fat compared with dairy fat was noticed. Polydextrose and maltodextrin as bodying agents in the fat-free ice cream significantly increased flavor release and melting rate of the ice cream. Increasing fat content slightly retarded melting of ice cream in the mouth. No significant effect of the fat quality on perceived melting was noticed. Significant differences in aroma and flavor attributes of the fat-free and other samples were perceived. Intensity and sharpness of the strawberry aroma and flavor were greater in fat-free samples and they were perceived as nontypical. Fattiness and creaminess were highly correlated. Maltodextrin and polydextrose increased perceived fattiness and creaminess of fat-free ice cream.

  9. Ice Cream Headaches

    Science.gov (United States)

    Diseases and Conditions Ice cream headaches By Mayo Clinic Staff Ice cream headaches are brief, stabbing headaches that can happen when you eat, drink or inhale something cold. Digging into an ice cream cone is a common trigger, but eating or ...

  10. Short-term effect of ice-cream containing Bifidobacterium lactis Bb-12 on the number of salivary mutans streptococci and lactobacilli.

    Science.gov (United States)

    Caglar, Esber; Kuscu, Ozgur Onder; Selvi Kuvvetli, Senem; Kavaloglu Cildir, Sule; Sandalli, Nuket; Twetman, Svante

    2008-06-01

    Probiotic bacteria are thought to reduce the risk of some infectious diseases. The aim of the present study was to examine whether or not short-term consumption of ice-cream containing bifidobacteria can affect the salivary levels of mutans streptococci and lactobacilli in young adults. A double-blind, randomized crossover study was performed and 24 healthy subjects (mean age 20 years) were followed over 4 periods. During periods 2 and 4 (10 days each), they ingested 100 ml (53 g) ice-cream containing Bifidobacterium lactis Bb-12 once daily or a control ice-cream without viable bacteria. Periods 1 and 3 were run-in and washout periods, respectively. Salivary mutans streptococci and lactobacilli were enumerated with chair-side kits at baseline and immediately after the intervention period. A statistically significant reduction (pice-cream. A decline of high mutans streptococci counts was also seen after intake of the control ice-cream, but the difference compared to baseline was not statistically significant. The salivary lactobacilli levels were unaltered after both regimes. Daily consumtion of ice-cream containing probiotic bifidobacteria may reduce the salivary levels of mutans streptococci in young adults.

  11. Salivary mutans streptococci and lactobacilli modulations in young children on consumption of probiotic ice-cream containing Bifidobacterium lactis Bb12 and Lactobacillus acidophilus La5.

    Science.gov (United States)

    Singh, Richa Polka; Damle, Satyawan Gangaram; Chawla, Amrita

    2011-11-01

    To compare the levels of mutans streptococci and lactobacilli in saliva of school children, before and after consumption of probiotic and control ice-cream. A double-blind, cross-over, placebo-controlled trial was carried out in forty, 12-14 year-old children, with no clinically detectable caries. The selected children were randomized equally into two groups I and II. Following an initial run-in period of 1 week, children in group I and II were given ice-creams 'A' and 'B', respectively, for 10 days. Being a cross-over study, the ice-creams were interchanged in the two groups after a 2-week wash-out period. Saliva samples at baseline and follow-up were assessed using Dentocult SM and Dentocult LB kits. On statistical evaluation, it was seen that probiotic ice-cream brought about a statistically significant reduction (p-value = 0.003) in salivary mutans streptococci levels with no significant effect on lactobacilli levels. In conclusion, probiotic ice-cream containing Bifidobacterium lactis Bb-12 ATCC27536 and Lactobacillus acidophilus La-5 can reduce the levels of certain caries-associated micro-organisms in saliva.

  12. 7 CFR 58.2825 - United States Standard for ice cream.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 3 2010-01-01 2010-01-01 false United States Standard for ice cream. 58.2825 Section... DAIRY PRODUCTS 1 United States Department of Agriculture Standard for Ice Cream § 58.2825 United States Standard for ice cream. (a) Ice cream shall contain at least 1.6 pounds of total solids to the...

  13. Behaviour of casein micelles at conditions comparable to those in ice cream

    NARCIS (Netherlands)

    Jonkman, M.J.

    2000-01-01

    The physical properties of ice cream are mainly determined by the processing and the ingredients. Milk (powder) is one of the ingredients and ice cream thus contains casein, the major milk protein. A large proportion of casein in ice cream is present in the plasma phase of ice cream. Since the behav

  14. Behaviour of casein micelles at conditions comparable to those in ice cream

    NARCIS (Netherlands)

    Jonkman, M.J.

    2000-01-01

    The physical properties of ice cream are mainly determined by the processing and the ingredients. Milk (powder) is one of the ingredients and ice cream thus contains casein, the major milk protein. A large proportion of casein in ice cream is present in the plasma phase of ice cream. Since

  15. Effects of inulin and oligofructose on the rheological characteristics and probiotic culture survival in low-fat probiotic ice cream.

    Science.gov (United States)

    Akalin, A S; Erişir, D

    2008-05-01

    The effects of supplementation of oligofructose or inulin on the rheological characteristics and survival of Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 in low-fat ice cream stored at -18 degrees C for 90 d were studied. Addition of oligofructose or inulin to ice cream mix significantly increased apparent viscosity and overrun and developed the melting properties in ice cream during storage (P ice cream containing inulin (P ice cream mix (P ice cream with oligofructose during storage.

  16. Effect of Probiotic Containing Ice-cream on Salivary Mutans Streptococci (SMS) Levels in Children of 6-12 Years of Age: A Randomized Controlled Double Blind Study with Six-months Follow Up.

    Science.gov (United States)

    Ashwin, Devasya; Ke, Vijayaprasad; Taranath, Mahanthesh; Ramagoni, Naveen Kumar; Nara, Asha; Sarpangala, Mythri

    2015-02-01

    To evaluate the caries risk based on the salivary levels of streptococcus mutans in children of 6-12 years of age group before and after consuming probiotic ice-cream containing Bifidobacterium lactis Bb-12 and Lactobacillus acidophilus La-5. A double blind, placebo controlled trial was carried out in 60 children aged between 6 to 12 years with zero decayed, missing, and filled teeth (DMFT). They were randomly divided into two equal groups. Saliva sample were collected before the consumption of ice-cream and Streptococcus mutans count was calculated and recorded as baseline data. For the next seven days both the groups were given ice creams marked as A and B. Saliva samples were collected after ice-cream consumption at the end of study period and also after a washout period of 30 days and again after six months. Samples were inoculated and colonies were counted. On statistical evaluation by students paired t-test, probiotic ice-cream brought significant reduction in the Streptococcus mutans count after seven days of ice-cream ingestion (pice-cream consumption. After six months of the study period in both the groups the salivary levels of Streptococcus mutans was similar to the baseline. Probiotic ice-cream containing Bifidobacterium lactis Bb-12 and Lactobacillus acidophilus La-5 can cause reduction in caries causative organism. The dosage of the probiotic organisms for the long term or synergetic effect on the oral health are still needed to be explored.

  17. Development of technology for manufacture of ragi ice cream.

    Science.gov (United States)

    Patel, I J; Dharaiya, C N; Pinto, S V

    2015-07-01

    Ragi (Finger millet) improves the nutritional value of ice cream by enhancing the iron and fibre content. Caramel flavoured medium fat ice cream (6 % fat) was prepared by addition of gelatinized malted ragi flour roasted in butter (MRB) @ 8 %, 9 % and 10 % by weight of mix and compared with control (C) i.e. vanilla ice cream containing 10 % fat. The overall acceptability score of product prepared using 9 % MRB was statistically (P > 0.05) at par with the C, hence, it was selected. In the next part of the study, ragi ice cream was prepared using 4 different flavours viz. vanilla, mango, chocolate and caramel. Chocolate flavoured ragi ice cream was adjudged as best, followed by mango, caramel and vanilla ice cream. The iron and fibre content of chocolate flavoured ragi ice cream was found to be 12.8 ppm and 1.36 % respectively. vs. 1.5 ppm and 0.18 % respectively in control (C). Heat shock treatment as well as storage up to 30 days had no adverse effect on the sensory quality of the chocolate flavored ragi ice cream. Incorporation of finger millet in ice cream resulted in reduction in the amount of stabilizer used and effectively functioned as fat replacer in ice cream.

  18. Ice Cream Wars

    Institute of Scientific and Technical Information of China (English)

    TAMMYTANG

    2004-01-01

    In early March, most Chinese can only vaguely sense a trace of warmth in the spring winds. For thecountry's ice cream producers however, the hot season has already arrived as they scramble for a niche position in thecountry's huge and lucrative

  19. 7 CFR 58.648 - Microbiological requirements for ice cream.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 3 2010-01-01 2010-01-01 false Microbiological requirements for ice cream. 58.648 Section 58.648 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING... requirements for ice cream. The finished product shall contain not more than 50,000 bacteria per gram...

  20. Bacterial contamination of traditional ice creams in Kermanshah in 2008

    Directory of Open Access Journals (Sweden)

    Sina Emami

    2013-09-01

    Full Text Available Background: Ice cream is a dairy product that is very popular during warm seasons. Ice cream can be contaminated with various microorganisms including pathogenic bacteria if hygienic procedures are not followed during preparation, distribution and preservation processes. This may put the health of people using ice cream at risk. Our study aimed to examine the bacterial contamination of traditional ice creams in Kermanshah city during 2008. Methods: During summer 2008, 80 samples of traditional ice creams were collected. The samples were examined according to the Iranian National Standard protocols for E. coli, Coliforms,  Salmonella,  Staphylococcus aureus and complete count of microorganisms. Results: Overall, 62 (77.5% samples had microbial contaminations more than the standard limit. Results showed 59 (73.75% and 54 (67.5 % of the samples contained a high number of microorganisms and coliform, respectively. Furthermore 30 (37.5% and 23 (28.75% of the samples were contaminated with E. coli and S. aureus, respectively. However, Salmonella spp. was not found in any of the ice cream samples. Conclusion: The traditional ice creams tested in Kermanshah were heavily contaminated with bacteria. It could be due to the inappropriate preparation and preservation procedures using unpasteurized milk and other materials.  Contaminations may also be induced by personals. So it is recommended to apply the hygienic procedures for preparation and preservation of ice cream including the use of pasteurized milk and other materials.

  1. Ice cream with additional value

    OpenAIRE

    Melicharová, Barbora

    2016-01-01

    The aim of this bachelor thesis is to summarise current knowledge about production and properties of ice cream with an additional value. Nowadays, incorporation of probiotics is considered as the most intensively studied possibility for functional ice cream manufacture. Their viability depends on the kind of a microorganism, for example bifidobacteria are mostly less stable than lactobacilli in ice cream matrix. Lactobacillus acidophilus AB518, AK414, Lactobacillus agilis AA1773, AC1888 and L...

  2. Evaluating sago as a functional ingredient in dietetic mango ice cream

    OpenAIRE

    Patel, Ashish S.; Jana, Atanu H.; Aparnathi, Kishore D.; Pinto, Suneeta V.

    2010-01-01

    A low fat mango ice cream (2.4% milk fat) was prepared in a mechanized ‘ice and salt’ type freezer using powdered sago at 2.5% as a natural bulking agent along with sodium alginate at 0.025% as adjunct. The low fat mango ice cream was compared with control mango ice cream having 10% milk fat and 0.15% sodium alginate as stabilizer. Both control as well as experimental ice creams contained 20% mango pulp solids. To impart richness to low fat mango ice cream, flavour enhancers like Cream Plus a...

  3. Evaluating sago as a functional ingredient in dietetic mango ice cream

    OpenAIRE

    Patel, Ashish S.; Jana, Atanu H.; Aparnathi, Kishore D.; Pinto, Suneeta V.

    2010-01-01

    A low fat mango ice cream (2.4% milk fat) was prepared in a mechanized ‘ice and salt’ type freezer using powdered sago at 2.5% as a natural bulking agent along with sodium alginate at 0.025% as adjunct. The low fat mango ice cream was compared with control mango ice cream having 10% milk fat and 0.15% sodium alginate as stabilizer. Both control as well as experimental ice creams contained 20% mango pulp solids. To impart richness to low fat mango ice cream, flavour enhancers like Cream Plus a...

  4. The physics of ice cream

    Science.gov (United States)

    Clarke, Chris

    2003-05-01

    Almost everybody likes ice cream, so it can provide an excellent vehicle for discussing and demonstrating a variety of physical phenomena, such as Newton's law of cooling, Boyle's law and the relationship between microstructure and macroscopic properties (e.g. Young's modulus). Furthermore, a demonstration of freezing point depression can be used to make ice cream in the classroom!

  5. Evaluating sago as a functional ingredient in dietetic mango ice cream.

    Science.gov (United States)

    Patel, Ashish S; Jana, Atanu H; Aparnathi, Kishore D; Pinto, Suneeta V

    2010-10-01

    A low fat mango ice cream (2.4% milk fat) was prepared in a mechanized 'ice and salt' type freezer using powdered sago at 2.5% as a natural bulking agent along with sodium alginate at 0.025% as adjunct. The low fat mango ice cream was compared with control mango ice cream having 10% milk fat and 0.15% sodium alginate as stabilizer. Both control as well as experimental ice creams contained 20% mango pulp solids. To impart richness to low fat mango ice cream, flavour enhancers like Cream Plus and Butter Buds were used at levels of 0.2% and 0.05%, respectively. The dietetic low fat ice creams compared well in sensory colour and appearance, flavour, body and texture, and melting quality to that of control ice cream. Incorporation of 2.5% powdered sago and 0.2% Cream Plus as flavour adjunct is recommended in the manufacture of 'low-fat' mango ice cream. The energy values for control and dietetic mango ice cream was 202.8 and 142.9 kcal/100 g, respectively, which represents about 30% reduction in calorie. The cost of ice cream per liter was Rs 39.9, Rs 37.6 and Rs 49.7 for experimental ice creams containing Cream Plus and Butter Bud, and control, respectively.

  6. Effect of galactooligosaccharide addition on the physical, optical, and sensory acceptance of vanilla ice cream.

    Science.gov (United States)

    Balthazar, C F; Silva, H L A; Celeguini, R M S; Santos, R; Pastore, G M; Junior, C A Conte; Freitas, M Q; Nogueira, L C; Silva, M C; Cruz, A G

    2015-07-01

    The effect of the addition of galactooligosaccharide (GOS) on the physicochemical, optical, and sensory characteristics of ice cream was investigated. Vanilla ice cream was supplemented with 0, 1.5, and 3.0% (wt/wt) GOS and characterized for pH, firmness, color, melting, overrun, as well as subjected to a discriminative sensory test (triangle test). For comparison purposes, ice creams containing fructooligosaccharide were also manufactured. The GOS ice creams were characterized by increased firmness and lower melting rates. Different perceptions were reported in the sensory evaluation for the 3.0% GOS ice cream when compared with the control, which was not observed for the fructooligosaccharide ice cream. Overall, the findings suggest it is possible to produce GOS ice cream with improved stability in relation to the physicochemical parameters and sensory perception.

  7. Let's Make Metric Ice Cream

    Science.gov (United States)

    Zimmerman, Marianna

    1975-01-01

    Describes a classroom activity which involved sixth grade students in a learning situation including making ice cream, safety procedures in a science laboratory, calibrating a thermometer, using metric units of volume and mass. (EB)

  8. Let's Make Metric Ice Cream

    Science.gov (United States)

    Zimmerman, Marianna

    1975-01-01

    Describes a classroom activity which involved sixth grade students in a learning situation including making ice cream, safety procedures in a science laboratory, calibrating a thermometer, using metric units of volume and mass. (EB)

  9. The Effects of Fat Structures and Ice Cream Mix Viscosity on Physical and Sensory Properties of Ice Cream.

    Science.gov (United States)

    Amador, Julia; Hartel, Rich; Rankin, Scott

    2017-08-01

    The purpose of this work was to investigate iciness perception and other sensory textural attributes of ice cream due to ice and fat structures and mix viscosity. Two studies were carried out varying processing conditions and mix formulation. In the 1st study, ice creams were collected at -3, -5, and -7.5 °C draw temperatures. These ice creams contained 0%, 0.1%, or 0.2% emulsifier, an 80:20 blend of mono- and diglycerides: polysorbate 80. In the 2nd study, ice creams were collected at -3 °C draw temperature and contained 0%, 0.2%, or 0.4% stabilizer, a blend of guar gum, locust bean gum, and carrageenan. Multiple linear regressions were used to determine relationships between ice crystal size, destabilized fat, and sensory iciness. In the ice and fat structure study, an inverse correlation was found between fat destabilization and sensory iciness. Ice creams with no difference in ice crystal size were perceived to be less icy with increasing amounts of destabilized fat. Destabilized fat correlated inversely with drip-through rate and sensory greasiness. In the ice cream mix viscosity study, an inverse correlation was found between mix viscosity and sensory iciness. Ice creams with no difference in ice crystal size were perceived to be less icy when formulated with higher mix viscosity. A positive correlation was found between mix viscosity and sensory greasiness. These results indicate that fat structures and mix viscosity have significant effects on ice cream microstructure and sensory texture including the reduction of iciness perception. © 2017 Institute of Food Technologists®.

  10. Heavy Metal Presence in Two Different Types of Ice Cream: Artisanal Ice Cream (Italian Gelato) and Industrial Ice Cream.

    Science.gov (United States)

    Conficoni, D; Alberghini, L; Bissacco, E; Ferioli, M; Giaccone, V

    2017-03-01

    Ice cream, a popular product worldwide, is usually a milk-based product with other types of ingredients (fruit, eggs, cocoa, dried fruit, additives, and others). Different materials are used to obtain the desired taste, texture, consistency, and appearance of the final product. This study surveyed ice cream products available in Italy for heavy metals (lead, cadmium, chromium, tin, and arsenic). The differences between artisanal and industrial ice cream were also investigated because of the importance in the Italian diet and the diffusion of this ready-to-eat food. Ice cream sampling was performed between October 2010 and February 2011 in the northeast of Italy. A total of 100 samples were randomly collected from different sources: 50 industrial samples produced by 19 different brands were collected in coffee bars and supermarkets; 50 artisanal ice cream samples were gathered at nine different artisanal ice cream shops. Ten wooden sticks of industrial ice cream were analyzed in parallel to the ice cream. All samples were negative for arsenic and mercury. None of the artisanal ice cream samples were positive for lead and tin; 18% of the industrial ice cream samples were positive. All positive lead samples were higher than the legal limit stated for milk (0.02 mg/kg). All industrial ice cream samples were negative for cadmium, but cadmium was present in 10% of the artisanal ice cream samples. Chromium was found in 26% of the artisanal and in 58% of the industrial ice cream samples. The heavy metals found in the wooden sticks were different from the corresponding ice cream, pointing out the lack of cross-contamination between the products. Considering the results and the amount of ice cream consumed during the year, contamination through ice cream is a low risk for the Italian population, even though there is need for further analysis.

  11. High hydrostatic pressure modification of whey protein concentrate for improved body and texture of lowfat ice cream.

    Science.gov (United States)

    Lim, S-Y; Swanson, B G; Ross, C F; Clark, S

    2008-04-01

    Previous research demonstrated that application of high hydrostatic pressure (HHP), particularly at 300 MPa for 15 min, can enhance foaming properties of whey protein concentrate (WPC). The purpose of this research was to determine the practical impact of HHP-treated WPC on the body and texture of lowfat ice cream. Washington State University (WSU)-WPC was produced by ultrafiltration of fresh separated whey received from the WSU creamery. Commercial whey protein concentrate 35 (WPC 35) powder was reconstituted to equivalent total solids as WSU-WPC (8.23%). Three batches of lowfat ice cream mix were produced to contain WSU-WPC without HHP, WSU-WPC with HHP (300 MPa for 15 min), and WPC 35 without HHP. All lowfat ice cream mixes contained 10% WSU-WPC or WPC 35. Overrun and foam stability of ice cream mixes were determined after whipping for 15 min. Ice creams were produced using standard ice cream ingredients and processing. The hardness of ice creams was determined with a TA-XT2 texture analyzer. Sensory evaluation by balanced reference duo-trio test was carried out using 52 volunteers. The ice cream mix containing HHP-treated WSU-WPC exhibited the greatest overrun and foam stability, confirming the effect of HHP on foaming properties of whey proteins in a complex system. Ice cream containing HHP-treated WSU-WPC exhibited significantly greater hardness than ice cream produced with untreated WSU-WPC or WPC 35. Panelists were able to distinguish between ice cream containing HHP-treated WSU-WPC and ice cream containing untreated WPC 35. Improvements of overrun and foam stability were observed when HHP-treated whey protein was used at a concentration as low as 10% (wt/wt) in ice cream mix. The impact of HHP on the functional properties of whey proteins was more pronounced than the impact on sensory properties.

  12. Explaining tolerance for bitterness in chocolate ice cream using solid chocolate preferences.

    Science.gov (United States)

    Harwood, Meriel L; Loquasto, Joseph R; Roberts, Robert F; Ziegler, Gregory R; Hayes, John E

    2013-08-01

    Chocolate ice cream is commonly formulated with higher sugar levels than nonchocolate flavors to compensate for the inherent bitterness of cocoa. Bitterness, however, is an integral part of the complex flavor of chocolate. In light of the global obesity epidemic, many consumers and health professionals are concerned about the levels of added sugars in foods. Once a strategy for balancing undesirable bitterness and health concerns regarding added sugars has been developed, the task becomes determining whether that product will be acceptable to the consumer. Thus, the purpose of this research was to manipulate the bitterness of chocolate ice cream to examine how this influences consumer preferences. The main goal of this study was to estimate group rejection thresholds for bitterness in chocolate ice cream, and to see if solid chocolate preferences (dark vs. milk) generalized to ice cream. A food-safe bitter ingredient, sucrose octaacetate, was added to chocolate ice cream to alter bitterness without disturbing other the sensory qualities of the ice cream samples, including texture. Untrained chocolate ice cream consumers participated in a large-scale sensory test by indicating their preferences for blinded pairs of unspiked and spiked samples, where the spiked sample had increasing levels of the added bitterant. As anticipated, the group containing individuals who prefer milk chocolate had a much lower tolerance for bitterness in their chocolate ice cream compared with the group of individuals who prefer dark chocolate; indeed, the dark chocolate group tolerated almost twice as much added bitterant in the ice cream before indicating a significant preference for the unspiked (control) ice cream. This work demonstrates the successful application of the rejection threshold method to a complex dairy food. Estimating rejection thresholds could prove to be an effective tool for determining acceptable formulations or quality limits when considering attributes that become

  13. Optimization of the new formulation of ice cream with native Iranian seed gums (Lepidium perfoliatum and Lepidium sativum) using response surface methodology (RSM).

    Science.gov (United States)

    Azari-Anpar, M; Soltani Tehrani, N; Aghajani, N; Khomeiri, M

    2017-01-01

    In this study, effect of Qodume shahri (Lepidium perfoliatum) and cress (Lepidium sativum) on rheological properties of ice cream were investigated. The gums were added to the ice cream formulation and different quality attributes including pH, acidity, melting characteristics, viscosity, overrun, texture analysis and sensory evaluation were determined. Results showed that ice cream formulations containing both the gums had improved overrun, melting rate, first dripping time, viscosity, hardness and adhesiveness. The gum concentrations beyond 0.2% level led to a negative effect on gumminess and chewiness of ice cream. Both the gums addition to improved quality attributes and textural properties of ice cream.

  14. Ice recrystallization inhibition in ice cream as affected by ice structuring proteins from winter wheat grass.

    Science.gov (United States)

    Regand, A; Goff, H D

    2006-01-01

    Ice recrystallization in quiescently frozen sucrose solutions that contained some of the ingredients commonly found in ice cream and in ice cream manufactured under commercial conditions, with or without ice structuring proteins (ISP) from cold-acclimated winter wheat grass extract (AWWE), was assessed by bright field microscopy. In sucrose solutions, critical differences in moisture content, viscosity, ionic strength, and other properties derived from the presence of other ingredients (skim milk powder, corn syrup solids, locust bean gum) caused a reduction in ice crystal growth. Significant ISP activity in retarding ice crystal growth was observed in all solutions (44% for the most complex mix) containing 0.13% total protein from AWWE. In heat-shocked ice cream, ice recrystallization rates were significantly reduced 40 and 46% with the addition of 0.0025 and 0.0037% total protein from AWWE. The ISP activity in ice cream was not hindered by its inclusion in mix prior to pasteurization. A synergistic effect between ISP and stabilizer was observed, as ISP activity was reduced in the absence of stabilizer in ice cream formulations. A remarkably smoother texture for ice creams containing ISP after heat-shock storage was evident by sensory evaluation. The efficiency of ISP from AWWE in controlling ice crystal growth in ice cream has been demonstrated.

  15. We Scream for Nano Ice Cream

    Science.gov (United States)

    Jones, M. Gail; Krebs, Denise L.; Banks, Alton J.

    2011-01-01

    There is a wide range of new products emerging from nanotechnology, and "nano ice cream" is an easy one that you can use to teach topics from surface area to volume applications. In this activity, students learn how ice cream can be made smoother and creamier tasting through nanoscience. By using liquid nitrogen to cool the cream mixture, students…

  16. We Scream for Nano Ice Cream

    Science.gov (United States)

    Jones, M. Gail; Krebs, Denise L.; Banks, Alton J.

    2011-01-01

    There is a wide range of new products emerging from nanotechnology, and "nano ice cream" is an easy one that you can use to teach topics from surface area to volume applications. In this activity, students learn how ice cream can be made smoother and creamier tasting through nanoscience. By using liquid nitrogen to cool the cream mixture, students…

  17. Increasing the protein content of ice cream.

    Science.gov (United States)

    Patel, M R; Baer, R J; Acharya, M R

    2006-05-01

    Vanilla ice cream was made with a mix composition of 10.5% milk fat, 10.5% milk SNF, 12% beet sugar, and 4% corn syrup solids. None of the batches made contained stabilizer or emulsifier. The control (treatment 1) contained 3.78% protein. Treatments 2 and 5 contained 30% more protein, treatments 3 and 6 contained 60% more protein, and treatments 4 and 7 contained 90% more protein compared with treatment 1 by addition of whey protein concentrate or milk protein concentrate powders, respectively. In all treatments, levels of milk fat, milk SNF, beet sugar, and corn syrup solids were kept constant at 37% total solids. Mix protein content for treatment 1 was 3.78%, treatment 2 was 4.90%, treatment 5 was 4.91%, treatments 3 and 6 were 6.05%, and treatments 4 and 7 were 7.18%. This represented a 29.89, 60.05, 89.95, 29.63, 60.05, and 89.95% increase in protein for treatment 2 through treatment 7 compared with treatment 1, respectively. Milk protein level influenced ice crystal size; with increased protein, the ice crystal size was favorably reduced in treatments 2, 4, and 5 and was similar in treatments 3, 6, and 7 compared with treatment 1. At 1 wk postmanufacture, overall texture acceptance for all treatments was more desirable compared with treatment 1. When evaluating all parameters, treatment 2 with added whey protein concentrate and treatments 5 and 6 with added milk protein concentrate were similar or improved compared with treatment 1. It is possible to produce acceptable ice cream with higher levels of protein.

  18. Development of formulations and processes to incorporate wax oleogels in ice cream.

    Science.gov (United States)

    Zulim Botega, Daniele C; Marangoni, Alejandro G; Smith, Alexandra K; Goff, H Douglas

    2013-12-01

    The objective of this study was to investigate the influence of emulsifiers, waxes, fat concentration, and processing conditions on the application of wax oleogel to replace solid fat content and create optimal fat structure in ice cream. Ice creams with 10% or 15% fat were formulated with rice bran wax (RBW), candelilla wax (CDW), or carnauba wax (CBW) oleogels, containing 10% wax and 90% high-oleic sunflower oil. The ice creams were produced using batch or continuous freezing processes. Transmission electron microscopy (TEM) and cryo-scanning electron microscopy were used to evaluate the microstructure of ice cream and the ultrastructure of oleogel droplets in ice cream mixes. Among the wax oleogels, RBW oleogel had the ability to form and sustain structure in 15% fat ice creams when glycerol monooleate (GMO) was used as the emulsifier. TEM images revealed that the high degree of fat structuring observed in GMO samples was associated with the RBW crystal morphology within the fat droplet, which was characterized by the growth of crystals at the outer edge of the droplet. Continuous freezing improved fat structuring compared to batch freezing. RBW oleogels established better structure compared to CDW or CBW oleogels. These results demonstrate that RBW oleogel has the potential to develop fat structure in ice cream in the presence of GMO and sufficiently high concentrations of oleogel.

  19. Functionality of kumquat (Fortunella margarita) in the production of fruity ice cream.

    Science.gov (United States)

    Çakmakçı, Songül; Topdaş, Elif Feyza; Çakır, Yusuf; Kalın, Pınar

    2016-03-30

    The aim of this study was to investigate the effect of kumquat (Fortunella margarita) on the quality characteristics of ice cream. Kumquat paste (KP) was added to an ice cream mix at four concentrations, 0 (control), 5, 10 and 15% (w/w), for ice cream production. The increment of KP level caused an increase in acidity, vitamin C content, b* value and overrun value compared with the control ice cream. The apparent viscosity of samples decreased with the addition of KP at concentrations of 5 and 10% compared with the control. Results indicated that lyophilized water extract of KP (LKE) contained remarkable phenolic compounds. It was observed that LKE exhibited moderate in vitro antioxidant capacity. KP enhanced the color, flavor, vitamin C content and Mg and K contents of the ice cream. The addition of KP positively affected the sensory properties. KP may be used as a suitable source of natural color and flavor agent in ice cream production. KP enhanced the vitamin C content and Mg and K contents of ice cream and improved its sensory properties. © 2015 Society of Chemical Industry.

  20. Calcium absorption from fortified ice cream formulations compared with calcium absorption from milk.

    Science.gov (United States)

    van der Hee, Regine M; Miret, Silvia; Slettenaar, Marieke; Duchateau, Guus S M J E; Rietveld, Anton G; Wilkinson, Joy E; Quail, Patricia J; Berry, Mark J; Dainty, Jack R; Teucher, Birgit; Fairweather-Tait, Susan J

    2009-05-01

    Optimal bone mass in early adulthood is achieved through appropriate diet and lifestyle, thereby protecting against osteoporosis and risk of bone fracture in later life. Calcium and vitamin D are essential to build adequate bones, but calcium intakes of many population groups do not meet dietary reference values. In addition, changes in dietary patterns are exacerbating the problem, thereby emphasizing the important role of calcium-rich food products. We have designed a calcium-fortified ice cream formulation that is lower in fat than regular ice cream and could provide a useful source of additional dietary calcium. Calcium absorption from two different ice cream formulations was determined in young adults and compared with milk. Sixteen healthy volunteers (25 to 45 years of age), recruited from the general public of The Netherlands, participated in a randomized, reference-controlled, double-blind cross-over study in which two test products and milk were consumed with a light standard breakfast on three separate occasions: a standard portion of ice cream (60 g) fortified with milk minerals and containing a low level (3%) of butter fat, ice cream (60 g) fortified with milk minerals and containing a typical level (9%) of coconut oil, and reduced-fat milk (1.7% milk fat) (200 mL). Calcium absorption was measured by the dual-label stable isotope technique. Effects on calcium absorption were evaluated by analysis of variance. Fractional absorption of calcium from the 3% butterfat ice cream, 9% coconut oil ice cream, and milk was 26%+/-8%, 28%+/-5%, and 31%+/-9%, respectively, and did not differ significantly (P=0.159). Results indicate that calcium bioavailability in the two calcium-fortified ice cream formulations used in this study is as high as milk, indicating that ice cream may be a good vehicle for delivery of calcium.

  1. 21 CFR 135.110 - Ice cream and frozen custard.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Ice cream and frozen custard. 135.110 Section 135....110 Ice cream and frozen custard. (a) Description. (1) Ice cream is a food produced by freezing, while... accomplish specific functions. Ice cream is sweetened with safe and suitable sweeteners and may...

  2. A review of modern instrumental techniques for measurements of ice cream characteristics.

    Science.gov (United States)

    Bahram-Parvar, Maryam

    2015-12-01

    There is an increasing demand of the food industries and research institutes to have means of measurement allowing the characterization of foods. Ice cream, as a complex food system, consists of a frozen matrix containing air bubbles, fat globules, ice crystals, and an unfrozen serum phase. Some deficiencies in conventional methods for testing this product encourage the use of alternative techniques such as rheometry, spectroscopy, X-ray, electro-analytical techniques, ultrasound, and laser. Despite the development of novel instrumental applications in food science, use of some of them in ice cream testing is few, but has shown promising results. Developing the novel methods should increase our understanding of characteristics of ice cream and may allow online testing of the product. This review article discusses the potential of destructive and non-destructive methodologies in determining the quality and characteristics of ice cream and similar products.

  3. Evaluation of soluble solids content and pH of ice cream treated with gamma radiation

    Energy Technology Data Exchange (ETDEWEB)

    Rogovschi, V.D.; Nunes, T.C.F.; Fabbri, A.D.T.; Sagretti, J.M.; Sabato, S.F. [Instituto de Pesquisas Energeticas e Nucleares (IPEN/CNEN-SP), Sao Paulo, SP (Brazil)

    2011-07-01

    The ice cream is considered an aerated suspension of fat and ice crystals in a concentrated sugar solution containing hydrocolloids, proteins and casein micelles. Only in Brazil, in the year 2010, it was produced 1120 million liter of ice cream and due to high demand by the consumers, this is considered the most important product of the dairy industry. The objective of this work is to evaluate the soluble solids content (SSC) and the hydrogenionic potential (pH) of vanilla ice cream conditioned in isothermal boxes irradiated with 3.0 and 5.0 kGy in the Multipurpose Irradiator of {sup 60}Co located at IPEN - CNEN/SP. It can be concluded that the treatment of ice cream with gamma radiation did not cause changes in the analyzed parameters. . (author)

  4. Effect of fat content on the physical properties and consumer acceptability of vanilla ice cream.

    Science.gov (United States)

    Rolon, M Laura; Bakke, Alyssa J; Coupland, John N; Hayes, John E; Roberts, Robert F

    2017-07-01

    Ice cream is a complex food matrix that contains multiple physical phases. Removal of 1 ingredient may affect not only its physical properties but also multiple sensory characteristics that may or may not be important to consumers. Fat not only contributes to texture, mouth feel, and flavor, but also serves as a structural element. We evaluated the effect of replacing fat with maltodextrin (MD) on select physical properties of ice cream and on consumer acceptability. Vanilla ice creams were formulated to contain 6, 8, 10, 12, and 14% fat, and the difference was made up with 8, 6, 4, 2, and 0% maltodextrin, respectively, to balance the mix. Physical characterization included measurements of overrun, apparent viscosity, fat particle size, fat destabilization, hardness, and melting rate. A series of sensory tests were conducted to measure liking and the intensity of various attributes. Tests were also conducted after 19 weeks of storage at -18°C to assess changes in acceptance due to prolonged storage at unfavorable temperatures. Then, discrimination tests were performed to determine which differences in fat content were detectable by consumers. Mix viscosity decreased with increasing fat content and decreasing maltodextrin content. Fat particle size and fat destabilization significantly increased with increasing fat content. However, acceptability did not differ significantly across the samples for fresh or stored ice cream. Following storage, ice creams with 6, 12, and 14% fat did not differ in acceptability compared with fresh ice cream. However, the 8% fat, 6% MD and 10% fat, 4% MD ice creams showed a significant drop in acceptance after storage relative to fresh ice cream at the same fat content. Consumers were unable to detect a difference of 2 percentage points in fat level between 6 and 12% fat. They were able to detect a difference of 4 percentage points for ice creams with 6% versus 10%, but not for those with 8% versus 12% fat. Removing fat and replacing

  5. Effects of locust bean gum and mono- and diglyceride concentrations on particle size and melting rates of ice cream.

    Science.gov (United States)

    Cropper, S L; Kocaoglu-Vurma, N A; Tharp, B W; Harper, W J

    2013-06-01

    The objective of this study was to determine how varying concentrations of the stabilizer, locust bean gum (LBG), and different levels of the emulsifier, mono- and diglycerides (MDGs), influenced fat aggregation and melting characteristics of ice cream. Ice creams were made containing MDGs and LBG singly and in combination at concentrations ranging between 0.0% to 0.14% and 0.0% to 0.23%, respectively. Particle size analysis, conducted on both the mixes and ice cream, and melting rate testing on the ice cream were used to determine fat aggregation. No significant differences (P ice cream mixes. However, higher concentrations of both LBG and MDG in the ice creams resulted in values that were larger than the control. This study also found an increase in the particle size values when MDG levels were held constant and LBG amounts were increased in the ice cream. Ice creams with higher concentrations of MDG and LBG together had the greatest difference in the rate of melting than the control. The melting rate decreased with increasing LBG concentrations at constant MDG levels. These results illustrated that fat aggregation may not only be affected by emulsifiers, but that stabilizers may play a role in contributing to the destabilization of fat globules.

  6. Natural antioxidant ice cream acutely reduces oxidative stress and improves vascular function and physical performance in healthy individuals.

    Science.gov (United States)

    Sanguigni, Valerio; Manco, Melania; Sorge, Roberto; Gnessi, Lucio; Francomano, Davide

    2017-01-01

    The formation of reactive oxygen species (ROS) contributes to the pathogenesis and progression of several diseases. Polyphenols have been shown to be beneficial against ROS. The aim of this study was to evaluate the effects of a natural antioxidant ice cream on oxidative stress, vascular function, and physical performance. In this controlled, single-blind, crossover study, 14 healthy individuals were randomized to consume 100 g of either antioxidant ice cream containing dark cocoa powder and hazelnut and green tea extracts or milk chocolate ice cream (control ice cream). Participants were studied at baseline and 2 h after ingesting ice cream. Serum polyphenols, antioxidant status (ferric-reducing ability of plasma [FRAP]), nitric oxide (NOx) bioavailability, markers of oxidative stress (determination of reactive oxygen metabolites [d-ROMs] and hydrogen peroxide [H2O2]), endothelium function (flow-mediated dilation [FMD] and reactive hyperemia index [RHI]), and exercise tolerance (stress test) were assessed, and the double product was measured. Serum polyphenols (P ice cream ingestion. No changes were found after control ice cream ingestion. To our knowledge, this is the first study to demonstrate that a natural ice cream rich in polyphenols acutely improved vascular function and physical performance in healthy individuals through a reduction in oxidative stress. Copyright © 2016 Elsevier Inc. All rights reserved.

  7. Effect of Porcine Collagen Peptides on the Rheological and Sensory Properties of Ice Cream.

    Science.gov (United States)

    Li, Liying; Kim, Jae-Hyeong; Jo, Yeon-Ji; Min, Sang-Gi; Chun, Ji-Yeon

    2015-01-01

    The effects of low molecular-weight collagen peptides derived from porcine skin were investigated on the physicochemical and sensorial properties of chocolate ice cream. Collagen peptides less than 1 kDa in weight were obtained by sub-critical water hydrolysis at a temperature of 300℃ and a pressure of 80 bar. Ice cream was then prepared with gelatin powder and porcine skin hydrolysate (PSH) stabilizers mixed at seven different ratios (for a total of 0.5 wt%). There was no significant difference in color between the resulting ice cream mixtures. The increase in apparent viscosity and shear thinning of the ice cream was more moderate with PSH added than with gelatin. Moreover, the samples containing more than 0.2 wt% PSH had enhanced melting resistance, while the mixture with 0.2 wt% PSH had the lowest storage modulus at -20℃ and the second highest loss modulus at 10℃, indicating that this combination of hydrocolloids leads to relatively softer and creamier chocolate ice cream. Among the seven types of ice creams tested, the mixture with 0.2 wt% PSH and 0.3 wt% gelatin had the best physicochemical properties. However, in sensory evaluations, the samples containing PSH had lower chocolate flavor scores and higher off-flavor scores than the sample prepared with just 0.5 wt% gelatin due to the strong off-flavor of PSH.

  8. Enrichment of functional properties of ice cream with pomegranate by-products.

    Science.gov (United States)

    Çam, Mustafa; Erdoğan, Fatma; Aslan, Duygu; Dinç, Merve

    2013-10-01

    Pomegranate peel rich in phenolics, and pomegranate seed which contain a conjugated fatty acid namely punicic acid in lipid fraction remain as by-products after processing the fruit into juice. Ice cream is poor in polyunsaturated fatty acids and phenolics, therefore, this study was conducted to improve the functional properties of ice cream by incorporating pomegranate peel phenolics and pomegranate seed oil. Incorporation of the peel phenolics into ice cream at the levels of 0.1% and 0.4% (w/w) resulted in significant changes in the pH, total acidity, and color of the samples. The most prominent outcomes of phenolic incorporation were sharp improvements in antioxidant and antidiabetic activities as well as the phenolic content of ice creams. Replacement of pomegranate seed oil by milk fat at the levels of 2.0% and 4.0% (w/w) increased the conjugated fatty acid content. However, perception of oxidized flavor increased with the additional seed oil. When one considers the functional and nutritional improvements in the enrichment of the ice cream together with overall acceptability results of the sensory analysis, then it follows from this study that ice creams enriched with pomegranate peel phenolics up to 0.4% (w/w) and pomegranate seed oil up to 2.0% (w/w) could be introduced to markets as functional ice cream. Enrichment of ice creams with pomegranate by-products might provide consumers health benefits with striking functional properties of punicalagins in pomegranate peel, and punicic acid in pomegranate seed oil.

  9. Staphylococcus aureus food-poisoning outbreak associated with the consumption of ice-cream.

    Science.gov (United States)

    Fetsch, A; Contzen, M; Hartelt, K; Kleiser, A; Maassen, S; Rau, J; Kraushaar, B; Layer, F; Strommenger, B

    2014-09-18

    In April 2013, a food poisoning outbreak caused by staphylococcal enterotoxins (SEs) in ice-cream occurred in Freiburg, Germany, among the 31 participants of a christening party. Of the 13 cases, seven were hospitalized or obtained ambulatory treatment. Different types of ice-cream, which was freshly produced at the hotel where the party took place, were found to contain SE and high amounts of coagulase positive staphylococci. Enterotoxigenic Staphylococcus aureus strains isolated from ice-cream and human cases were of the same spa-type (t127), harboured the sea gene and displayed identical phenotypic resistance-, Fourier transform infrared spectroscopy- (FT-IR) and microarray-profiles. Despite the strong microbiological and epidemiological evidence of ice-cream being the incriminated food vehicle of the outbreak, a common source of S. aureus from the ice-cream could not be deduced. As none of the employees carried the outbreak strain, either the equipment used for the production of the ice-cream or a contaminated ingredient is the most likely introduction source.

  10. Sensory Acceptability of Squash (Cucurbita Maximain Making Ice Cream

    Directory of Open Access Journals (Sweden)

    Raymund B. Moreno

    2015-02-01

    Full Text Available - This experimental research was conducted to determine the sensory acceptability of mashed squash (Cucurbita Maxima of different proportions in making ice cream in terms of appearance, aroma, texture, taste and general acceptability. Five treatments were formulated in the study—four of which utilized mashed squash at various proportions and one treatment was used as the control variable which contains no mashed squash at all. The respondents of the study were the 20 Food Technology students and 10 faculty members of West Visayas State University Calinog Campus who were selected through random sampling. The respondents evaluated the finished products using a modified sensory evaluation score sheet based on Six Point Hedonic Scale. The statistical tools used were the means, standard deviation, Wilcoxon Signed Rank Test. The 0.01 alpha level was used as the criterion for acceptance or rejection of the null hypothesis. The result of the study led to the conclusion that there is a significant difference that existed in the level of acceptability of mashed squash in making ice cream in terms of appearance, aroma, and general acceptability, therefore the null hypothesis is rejected. However, no significant difference in the level of acceptability of using mashed squash in making ice cream in terms of taste and texture.

  11. Enjoying Homemade Ice Cream without the Risk of Salmonella Infection

    Science.gov (United States)

    ... Contaminants Buy, Store & Serve Safe Food Enjoying Homemade Ice Cream without the Risk of Salmonella Infection Share Tweet ... it Email Print August 2004 Every year homemade ice cream causes several outbreaks of Salmonella infection with up ...

  12. Ice cream structural elements that affect melting rate and hardness.

    Science.gov (United States)

    Muse, M R; Hartel, R W

    2004-01-01

    Statistical models were developed to reveal which structural elements of ice cream affect melting rate and hardness. Ice creams were frozen in a batch freezer with three types of sweetener, three levels of the emulsifier polysorbate 80, and two different draw temperatures to produce ice creams with a range of microstructures. Ice cream mixes were analyzed for viscosity, and finished ice creams were analyzed for air cell and ice crystal size, overrun, and fat destabilization. The ice phase volume of each ice cream were calculated based on the freezing point of the mix. Melting rate and hardness of each hardened ice cream was measured and correlated with the structural attributes by using analysis of variance and multiple linear regression. Fat destabilization, ice crystal size, and the consistency coefficient of the mix were found to affect the melting rate of ice cream, whereas hardness was influenced by ice phase volume, ice crystal size, overrun, fat destabilization, and the rheological properties of the mix.

  13. TURKISH CONSUMER DECISIONS AFFECTING ICE CREAM CONSUMPTION

    Directory of Open Access Journals (Sweden)

    Yavuz Topcu

    2015-03-01

    Full Text Available The aim of the study is to determine the main factors affecting the national-branded ice cream preferences of Turkish consumers, and to analyze the relationships between their preferences and consumption amounts. The data obtained from 400 households in Kahramanmaras, Turkey were used for Principal Component, K-Means Cluster and Multiple Regression Analyses. The results of the study highlighted clearly that the consumers of the high (C1, middle (C2 and low-income users (C3 satisfied with the manufacturer brand, the individual private label, and the retailer brands on the ice cream purchase decision and consumption amounts, respectively. The manufacturers, retailers and marketers of the ice cream, therefore, should implement effectively the manufacturer brand, the private label and the retailer brand for C1, C2 and C3, respectively, and then they could also increase the demand trends of the target consumers segments satisfied.

  14. 21 CFR 135.115 - Goat's milk ice cream.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Goat's milk ice cream. 135.115 Section 135.115... Goat's milk ice cream. (a) Description. Goat's milk ice cream is the food prepared in the same manner prescribed in § 135.110 for ice cream, and complies with all the provisions of § 135.110, except that...

  15. Characterization of Homemade Vanilla Ice Cream

    Directory of Open Access Journals (Sweden)

    Gabriel Bujancă

    2015-11-01

    Full Text Available The aim of this work was to achieve a screening on organoleptic and sensory characteristics, physical-chemical properties, microbial load and degree of contamination with heavy metals and arsenic of homemade vanilla ice cream. Dry substance ranged between 31.69% and 32.16%, all samples showing values below the 33% minimum eligibility. Regarding the acidity of the analyzed samples, they were within the legislative norms in force, showing values below 24°T. Also, analyzed  ice cream samples showed no microbial loads or contamination with heavy metals or arsenic.

  16. 7 CFR 58.649 - Physical requirements for ice cream.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 3 2010-01-01 2010-01-01 false Physical requirements for ice cream. 58.649 Section 58... requirements for ice cream. (a) Flavor. The flavor of the finished ice cream shall be pleasing and desirable, and characteristic of the fresh milk and cream and the particular flavoring used. (b) Body and...

  17. Effects of milk fat, cocoa butter, or selected fat replacers on flavor volatiles of chocolate ice cream.

    Science.gov (United States)

    Welty, W M; Marshall, R T; Grün, I U; Ellersieck, M R

    2001-01-01

    Selected volatile compounds of chocolate ice creams containing 0.6, 4.0, 6.0, or 9.0% milk fat or containing 2.5% milk fat, cocoa butter, or one of three fat replacers (Simplesse, Dairy Lo, or Oatrim) were analyzed by gas chromatography and gas chromatography-mass spectrometry using headspace solid-phase microextraction. The headspace concentration of most of the selected volatile compounds increased with decreasing milk fat concentration. Fat replacers generally increased the concentration of volatiles found in the headspace compared with milk fat or cocoa butter. Few differences in flavor volatiles were found between the ice cream containing milk fat and the ice cream containing cocoa butter. Among the selected volatiles, the concentration of 2,5-dimethyl-3(2-methyl propyl) pyrazine was the most highly correlated (negatively) with the concentration of milk fat, and it best discriminated among ice creams containing milk fat, cocoa butter, or one of the fat replacers.

  18. Filtrates and Residues: Ice Cream: Delicious Chemistry.

    Science.gov (United States)

    Martino, James

    1983-01-01

    An experiment involving preparation of ice cream is conducted after students complete units on solutions, atomic structure, molecular architecture, and bonding. The laboratory gives practical illustration of relation of physical properties to bond type and solution theory developed. Materials needed, procedures used, and questions asked are…

  19. Filtrates and Residues: Ice Cream: Delicious Chemistry.

    Science.gov (United States)

    Martino, James

    1983-01-01

    An experiment involving preparation of ice cream is conducted after students complete units on solutions, atomic structure, molecular architecture, and bonding. The laboratory gives practical illustration of relation of physical properties to bond type and solution theory developed. Materials needed, procedures used, and questions asked are…

  20. Flow properties of ice cream mix prepared from palm oil: anhydrous milk fat blends.

    Science.gov (United States)

    Rosnani, A I Wan; Aini, I Nor; Yazid, A M M; Dzulkifly, M H

    2007-05-15

    Ice cream mixes containing 33.4% total solids including 10% fat, 11.1% milk solid-non fat (MSNF), 12% sugar, 0.35% commercial blend of emulsifier/ stabiliser and water were produced. The blending of PO with AMF were conducted at three different ratios 30: 70, 50: 50 and 70: 30, respectively. The experimental ice cream mixes were compared with a control ice cream mix prepared from AMF. The flow properties were measured after ageing at 0, 1, 1.5, 2 and 24 h and determined using a controlled stress rheometer (Haake RS 100). The Power Law and Casson equation was employed to estimate the yield stress of an ice cream mixes. The regression coefficients (r) was represented well by the Casson model (r > 0.99) for all the samples, indicating goodness of fit. The profiles of the consistency coefficients (K(c)) were quite similar for all experimental samples, which could be attributed to the fact that all the samples exhibited similar viscoelastic behaviour. The flow behaviour index (n) of an ice cream mix prepared from PO and their blends with AMF were less then 1.0 (range 0.04-0.08) indicating that they were psuedoplastic fluid. The eta(o) at shear rate 20(-1) indicated higher degree of viscosity in AMF.

  1. Replacing sugar with S. rebaudiana extracts on the physicochemical and sensory properties of strawberry ice cream

    Directory of Open Access Journals (Sweden)

    Irma Aranda-Gonzalez

    2016-04-01

    Full Text Available ABSTRACT: Ice cream is a product whose formulation requires considerable amounts of sugar. In addition to providing flavor, sugar contributes to the physicochemical characteristics of ice cream but its consumption in large quantities is related to chronic diseases such as diabetes and obesity. For this reason, the food industry seeks to formulate products with sweeteners that preserve the physicochemical and sensory characteristics of the original product. Stevia rebaudiana is a plant that naturally contains glycosides with no calories and high sweetening capacity and it is considered safe for consumption. Therefore the aim of this research was to evaluate the effect of replacing sugar with different levels of extracts of S. rebaudiana Morita II and Criolla, on the physicochemical and sensory properties of strawberry ice cream. Using a 2x2 factorial experimental design, a total of 4 formulations were prepared with two levels of concentration of the aqueous extract of Stevia rebaudiana (5 or 8% and the variety of S. rebaudiana (Morita II or Criolla. Proximate composition, physicochemical properties and sensory evaluation were determined in processed products. The proximate analysis of strawberry ice cream varied significantly (P<0.05 depending of variety and level used on the formulation. The viscosities of all ice cream mixes were decreasing as the shear rate was increased, indicating a pseudoplastic behavior. The sensory analysis showed differences (P<0.05 among the formulations tested, however the score of all products were above the indifference point, suggesting that all of these formulations may have a commercial potential.

  2. Preference direction study of Job’s-tears ice cream

    Directory of Open Access Journals (Sweden)

    Wiwat Wangcharoen

    2007-09-01

    Full Text Available Job's-tears (Coix lachryma-jobi L. is a kind of cereal commonly used in Asia as food and medicine, but it is still not widely consumed in Thailand. Four prototype products of Job’s-tears ice cream were developed by varying 2 levels of glucose syrup (16 and 32% of Job's-tears used and coconut milk (50 and 100 % of Job's-tears used. Their sensory attribute profiles were evaluated by 3 groups of 10 selected panelists using Ratio profile test (RPT, and their acceptances, hedonic scores, were evaluated by 100 consumers. Results showed that there were significant effects of coconut milk quantity on several attributes, such as appearance (whiteness, texture (hardness, smoothness, and flavour (coconut milk aroma, sweetness, saltiness, but the effect of glucose syrup quantity was significant on hardness only. Acceptance data were analyzed by cluster analysis to find out the difference of preference directions and 3 clusters (n1 = 39, n2 = 25, n3 = 36 were found. The first cluster preferred Job's tears ice cream containing high glucose syrup and low coconut milk, whilst the second preferred high level of only one of these two ingredients, and the third preferred high level of both ingredients. External preference maps were created from RPT and acceptance data to express the preference direction of each cluster.

  3. Effects of Green Banana Flour on the Physical, Chemical and Sensory Properties of Ice Cream

    Directory of Open Access Journals (Sweden)

    Filiz Yangılar

    2015-01-01

    Full Text Available In the present study, possible eff ects of the addition of banana flour at different mass fractions (1 and 2 % are investigated on physical (overrun, viscosity, chemical (dry matter, fat and ash content, acidity, pH, water and oil holding capacity and colour, mineral content (Ca, K, Na, P, S, Mg, Fe, Mn, Zn and Ni and sensory properties of ice cream. Fibre-rich banana pieces were found to contain 66.8 g per 100 g of total dietary fibre, 58.6 g per 100 g of which were insoluble dietary fi bre, while 8.2 g per 100 g were soluble dietary fi bre. It can be concluded from these results that banana is a valuable dietary fi bre source which can be used in food production. Flour obtained from green banana pulp and peel was found to have signifi cant (p<0.05 effect on the chemical composition of ice creams. Sulphur content increased while calcium content decreased in ice cream depending on banana flour content. Sensory results indicated that ice cream sample containing 2 % of green banana pulp flour received the highest score from panellists.

  4. Effects of Green Banana Flour on the Physical, Chemical and Sensory Properties of Ice Cream

    Science.gov (United States)

    2015-01-01

    Summary In the present study, possible effects of the addition of banana flour at different mass fractions (1 and 2%) are investigated on physical (overrun, viscosity), chemical (dry matter, fat and ash content, acidity, pH, water and oil holding capacity and colour), mineral content (Ca, K, Na, P, S, Mg, Fe, Mn, Zn and Ni) and sensory properties of ice cream. Fibre--rich banana pieces were found to contain 66.8 g per 100 g of total dietary fibre, 58.6 g per 100 g of which were insoluble dietary fibre, while 8.2 g per 100 g were soluble dietary fibre. It can be concluded from these results that banana is a valuable dietary fibre source which can be used in food production. Flour obtained from green banana pulp and peel was found to have significant (peffect on the chemical composition of ice creams. Sulphur content increased while calcium content decreased in ice cream depending on banana flour content. Sensory results indicated that ice cream sample containing 2% of green banana pulp flour received the highest score from panellists. PMID:27904363

  5. 7 CFR 58.647 - Composition requirements for ice cream.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 3 2010-01-01 2010-01-01 false Composition requirements for ice cream. 58.647 Section 58.647 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING... requirements for ice cream. See § 58.605(a)....

  6. Rheological characterization and sensory evaluation of a typical soft ice cream made with selected food hydrocolloids.

    Science.gov (United States)

    BahramParvar, M; Razavi, S M A; Khodaparast, M H H

    2010-02-01

    The effect of two novel hydrocolloids known as Balangu seed gum (BSG) and palmate-tuber salep (PTS) with carboxymethylcellulose (CMC) on the rheological characteristics of a typical soft ice cream was studied. The power law model well described the flow behavior of mixes with a high correlation coefficient (r). The flow behavior index was in the range of 0.450-1.154, while the consistency coefficient varied from 0.051 to 6.822 Pa s(n). All mixes showed a pseudoplastic behavior except the mix containing 0.3% PTS, which was found to have a slightly dilatant characteristic. An increase in the concentration was accompanied by an increase in the pseudoplasticity and consistency coefficient. The effect of selected gums on some sensory properties of a soft ice cream such as viscosity, coldness, firmness, degree of smoothness (coarseness), liquefying rate, body and texture and total acceptance has also been investigated in this work. The correlation between the apparent viscosity and sensory attributes has been determined because of the importance of viscosity in the quality evaluation of an ice cream. Taking into account the commercial ice cream properties, a 0.4% BSG gum concentration may be recommended.

  7. Mangaba (Hancornia speciosa Gomez ice cream prepared with fat replacers and sugar substitutes

    Directory of Open Access Journals (Sweden)

    Grazielle Gebrim Santos

    2012-09-01

    Full Text Available The effect of replacing shortening and sugar on the physical and chemical properties of mangaba ice cream and its acceptability were evaluated. Ice cream formulations were tested with the following fat replacers: Selecta Light, Litesse, and Dairy Lo and the following sugar substitutes: Lactitol and Splenda. All formulations were subjected to physical, chemical, and microbiological analyses and evaluated by acceptability tests. In the sensory analysis, it was observed a larger acceptance of the formulations containing Selecta Light (SL and the combination of Litesse, Lactiol, and Splenda (LLS. The largest reduction in total energetic value (50% was observed in the formulation LLS. The use of fat and/or sugar substitutes caused a reduction in the air incorporation (overrun and affected viscosity. The highest melting speed was observed in the formulation with Dairy-Lo, Lactitol, and Splenda. All formulations showed good levels of global acceptability and appearance. The substitution of shortening for fat replacers caused a reduction in air incorporation and changes in ice-cream viscosity. The low-fat mangaba ice-cream elaborated with Selecta Light was the best formulation in terms of viscosity and air incorporation when compared with the control. It also showed a good level of acceptability and low fat content.

  8. Ice recrystallization inhibition in ice cream by propylene glycol monostearate.

    Science.gov (United States)

    Aleong, J M; Frochot, S; Goff, H D

    2008-11-01

    The effectiveness of propylene glycol monostearate (PGMS) to inhibit ice recrystallization was evaluated in ice cream and frozen sucrose solutions. PGMS (0.3%) dramatically reduced ice crystal sizes in ice cream and in sucrose solutions frozen in a scraped-surface freezer before and after heat shock, but had no effect in quiescently frozen solutions. PGMS showed limited emulsifier properties by promoting smaller fat globule size distributions and enhanced partial coalescence in the mix and ice cream, respectively, but at a much lower level compared to conventional ice cream emulsifier. Low temperature scanning electron microscopy revealed highly irregular crystal morphology in both ice cream and sucrose solutions frozen in a scraped-surface freezer. There was strong evidence to suggest that PGMS directly interacts with ice crystals and interferes with normal surface propagation. Shear during freezing may be required for its distribution around the ice and sufficient surface coverage.

  9. Short communication: low-fat ice cream flavor not modified by high hydrostatic pressure treatment of whey protein concentrate.

    Science.gov (United States)

    Chauhan, J M; Lim, S-Y; Powers, J R; Ross, C F; Clark, S

    2010-04-01

    The purpose of this study was to examine flavor binding of high hydrostatic pressure (HHP)-treated whey protein concentrate (WPC) in a real food system. Fresh Washington State University (WSU, Pullman) WPC, produced by ultrafiltration of separated Cheddar cheese whey, was treated at 300 MPa for 15 min. Commercial WPC 35 powder was reconstituted to equivalent total solids as WSU WPC (8.23%). Six batches of low-fat ice cream were produced: A) HHP-treated WSU WPC without diacetyl; B) and E) WSU WPC with 2 mg/L of diacetyl added before HHP; C) WSU WPC with 2 mg/L of diacetyl added after HHP; D) untreated WSU WPC with 2 mg/L of diacetyl; and F) untreated commercial WPC 35 with 2 mg/L of diacetyl. The solution of WSU WPC or commercial WPC 35 contributed 10% to the mix formulation. Ice creams were produced by using standard ice cream ingredients and processes. Low-fat ice creams containing HHP-treated WSU WPC and untreated WSU WPC were analyzed using headspace-solid phase microextraction-gas chromatography. Sensory evaluation by balanced reference duo-trio test was carried out using 50 untrained panelists in 2 sessions on 2 different days. The headspace-solid phase microextraction-gas chromatography analysis revealed that ice cream containing HHP-treated WSU WPC had almost 3 times the concentration of diacetyl compared with ice cream containing untreated WSU WPC at d 1 of storage. However, diacetyl was not detected in ice creams after 14 d of storage. Eighty percent of panelists were able to distinguish between low-fat ice creams containing untreated WSU WPC with and without diacetyl, confirming panelists' ability to detect diacetyl. However, panelists were not able to distinguish between low-fat ice creams containing untreated and HHP-treated WSU WPC with diacetyl. These results show that WPC diacetyl-binding properties were not enhanced by 300-MPa HHP treatment for 15 min, indicating that HHP may not be suitable for such applications.

  10. Ice cream and orbifold Riemann-Roch

    Science.gov (United States)

    Buckley, Anita; Reid, Miles; Zhou, Shengtian

    2013-06-01

    We give an orbifold Riemann-Roch formula in closed form for the Hilbert series of a quasismooth polarized n-fold (X,D), under the assumption that X is projectively Gorenstein with only isolated orbifold points. Our formula is a sum of parts each of which is integral and Gorenstein symmetric of the same canonical weight; the orbifold parts are called ice cream functions. This form of the Hilbert series is particularly useful for computer algebra, and we illustrate it on examples of {K3} surfaces and Calabi-Yau 3-folds. These results apply also with higher dimensional orbifold strata (see [1] and [2]), although the precise statements are considerably trickier. We expect to return to this in future publications.

  11. Investigation of rheological properties of mixtures of soft ice cream

    Directory of Open Access Journals (Sweden)

    L. V. Golubeva

    2012-01-01

    Full Text Available The paper presents the study of the rheological properties of multicomponent mixtures for soft ice cream enriched with various stabilizers to facilitate evaluation and selection of the optimal mixture.

  12. A TROPICAL COUNTRY WHICH IS COOL TO ICE CREAMS!

    Directory of Open Access Journals (Sweden)

    C. ANIRVINNA

    2011-01-01

    Full Text Available One market which is expected to make a brisk business in the summer is none other than ice-cream. For consumers too there is nothing better than craving for an ice cream particularly during unbearable hot summer period of April-June. But astonishingly given the climate in India, the per capita consumption in India 250 ml has been much lower compared to the countries compared to 23 lt in the US, 18 lt in Australia, 14 lt in Sweden and 800 ml even in neighbouring Pakistan, Sri Lanka shows immense potential for expansion. The US has been the leading producer of ice-cream in the world albeit Europe introduced the product into the country. The ice-cream cone was invented as early as 1904 shows the hallmark of a product innovation in the US.

  13. Lactose reduced ice cream enriched with whey powder

    Directory of Open Access Journals (Sweden)

    Ana Claudia Tsuchiya

    2017-05-01

    Full Text Available Ice cream is a food product that pleases the palate of consumers worldwide. Whey powder (WP has various technological and functional properties. However, WP increases the lactose content of the final products in which it is incorporated and causes grittiness and intolerance in lactose-sensitive individuals. This study aimed to produce ice cream with milk powder (MP replaced by WP (MP/WP, decrease the lactose content by enzymatic hydrolysis and verify the physicochemical and microbiological parameters of the final product. Initially, the variables ?-galactosidase concentration and reaction time were studied for the response of the percentage of lactose hydrolysis in a milk ice cream base, using a full 22 factorial design(FFD.With the reaction conditions defined (0.5 g L-1 of ?-galactosidase at 37 C for 4 hthe sucrose concentration and MP/WP replacement variables were then studied in the ice cream formulation for the percentage of lactose hydrolysis and overrun responses using a 22 FFD. The lactose hydrolysis, which ranged between 86.59-97.97%, was not affected by the MP/WP replacement in the ice cream, whilst the overrun was increased by the MP/WP replacement. The physicochemical and microbiological parameters of the ice cream were either not influenced or positively influenced by lactose hydrolysis and MP/WP replacement.

  14. Effects of calcium-fortified ice cream on markers of bone health.

    Science.gov (United States)

    Ferrar, L; van der Hee, R M; Berry, M; Watson, C; Miret, S; Wilkinson, J; Bradburn, M; Eastell, R

    2011-10-01

    Premenopausal women with low calcium intakes consumed calcium-fortified ice cream daily for 28 days. Bone markers, NTX, CTX and PTH decreased significantly by 7 days, with some evidence of a calcium dose-dependent effect. Bone marker responses were observed within 1 h of consuming ice cream. Body weight remained constant over 28 days. Dietary calcium is important for lifelong bone health. Milk is a good source of bioavailable calcium, but consumption has declined among young adults. The aims were to determine whether calcium-fortified ice cream, a palatable source of calcium, produces significant, sustainable changes in bone turnover markers and parathyroid hormone (PTH) in premenopausal women with calcium intake below recommended UK levels. Eighty women, ages 20-39 years (calcium intake ice cream containing 96, 244, 459 or 676 mg calcium daily for 28 days. Urinary NTX/Cr, serum CTX, PINP, 1,25D and PTH were measured (baseline, days 1, 7 and 28). Acute changes in CTX and PTH were measured over 5 h (n = 29 women). There were significant mean decreases by 7 days in NTX/Cr, CTX, PTH and 1,25D and increases in PINP (one sample t tests), with a significant dose-dependent effect on CTX analysis of covariance. Only CTX remained suppressed at 28 days. Serum CTX and PTH decreased within 1 h. Body weight did not change significantly between baseline and 28 days. Daily consumption of calcium-fortified ice cream by premenopausal women may significantly reduce levels of the bone resorption marker serum CTX, without stimulating weight gain. The ice cream could be incorporated into the diet to replace low-calcium snacks and thus help individuals with habitually low calcium intakes to meet recommended intakes. The 244 mg calcium preparation would provide more than a quarter of the UK daily recommended nutrient intake for premenopausal women.

  15. Avaliação do consumidor sobre sorvetes com xilitol Consumer evaluation of ice cream with xylitol

    Directory of Open Access Journals (Sweden)

    Maria Cristina Antun Maia

    2008-06-01

    were prefered when compared to those sweetened with xylitol, with the chocolate ice creams presenting the lowest sensory difference, followed by strawberry and cream ice creams. The acceptability of the ice creams containing xylitol was considered high, with results for overall aspect of 91% for the strawberry ice creams, 88% for the chocolate ice creams and 67% for the cream ice creams, which can be considered between good and excellent. These results reflected on the purchase intention results, where consumers were quite receptive to take home any of the ice cream flavours evaluated, especially the chocolate flavour, which was preferred amongst the consumers consulted. The results confirm the commercialization potential of ice creams sweetened with xylitol, as an option for individuals with diabetes and obesity.

  16. Effects of Green Banana Flour on the Physical, Chemical and Sensory Properties of Ice Cream.

    Science.gov (United States)

    Yangılar, Filiz

    2015-09-01

    In the present study, possible effects of the addition of banana flour at different mass fractions (1 and 2%) are investigated on physical (overrun, viscosity), chemical (dry matter, fat and ash content, acidity, pH, water and oil holding capacity and colour), mineral content (Ca, K, Na, P, S, Mg, Fe, Mn, Zn and Ni) and sensory properties of ice cream. Fibre--rich banana pieces were found to contain 66.8 g per 100 g of total dietary fibre, 58.6 g per 100 g of which were insoluble dietary fibre, while 8.2 g per 100 g were soluble dietary fibre. It can be concluded from these results that banana is a valuable dietary fibre source which can be used in food production. Flour obtained from green banana pulp and peel was found to have significant (pice creams. Sulphur content increased while calcium content decreased in ice cream depending on banana flour content. Sensory results indicated that ice cream sample containing 2% of green banana pulp flour received the highest score from panellists.

  17. Inhibition of ice crystal growth in ice cream mix by gelatin hydrolysate.

    Science.gov (United States)

    Damodaran, Srinivasan

    2007-12-26

    The inhibition of ice crystal growth in ice cream mix by gelatin hydrolysate produced by papain action was studied. The ice crystal growth was monitored by thermal cycling between -14 and -12 degrees C at a rate of one cycle per 3 min. It is shown that the hydrolysate fraction containing peptides in the molecular weight range of about 2000-5000 Da exhibited the highest inhibitory activity on ice crystal growth in ice cream mix, whereas fractions containing peptides greater than 7000 Da did not inhibit ice crystal growth. The size distribution of gelatin peptides formed in the hydrolysate was influenced by the pH of hydrolysis. The optimum hydrolysis conditions for producing peptides with maximum ice crystal growth inhibitory activity was pH 7 at 37 degrees C for 10 min at a papain to gelatin ratio of 1:100. However, this may depend on the type and source of gelatin. The possible mechanism of ice crystal growth inhibition by peptides from gelatin is discussed. Molecular modeling of model gelatin peptides revealed that they form an oxygen triad plane at the C-terminus with oxygen-oxygen distances similar to those found in ice nuclei. Binding of this oxygen triad plane to the prism face of ice nuclei via hydrogen bonding appears to be the mechanism by which gelatin hydrolysate might be inhibiting ice crystal growth in ice cream mix.

  18. Characterization and evaluation of sensory acceptability of ice creams incorporated with beta-carotene encapsulated in solid lipid microparticles

    Directory of Open Access Journals (Sweden)

    Juliana Gobbi de LIMA

    Full Text Available Abstract The feasibility of incorporating beta-carotene-loaded solid lipid microparticles (BCSLM into vanilla ice creams was investigated, through the physico-chemical characterization and evaluation of sensory acceptability of the products products. The BCSLM were produced with palm stearin as the lipid phase, hydrolyzed soy protein isolate as the surfactant, and xanthan gum as the thickener. The results showed similar values of proximate composition, total soluble solids, pH, and overrun for all formulations. On the other hand, colorimetric evaluations showed that the ice cream produced with partial substitution of artificial additives by BCSLM containing alpha-tocopherol presented a more intense color, while in the product with non-encapsulated beta-carotene, a fast degradation of carotenoid was confirmed, highlighting the importance of the encapsulation techniques. The results of the sensorial analysis of the products were highly satisfactory and showed that the panelists preferred the ice creams produced with BCSLM containing alpha-tocopherol and with partial substitution of artificial additives by BCSLM containing alpha-tocopherol, confirming the feasibility of incorporating BCSLM into ice creams to reduce the application of artificial dyes to the product.

  19. Aflatoxin M1 Contamination in Ice-Cream

    Directory of Open Access Journals (Sweden)

    R. Kazemi Darsanaki

    2013-06-01

    Full Text Available Aflatoxin M1 (AFM1 is the hydroxylated metabolite of aflatoxin B1 (AFB1 that it can be found in milk and dairy products. In this study, ELISA (Enzyme Linked Immunosorbent Assay technique was used for detection of AFM1 in ice-cream in Guilan province (Northern Iran. A total of 90 ice-cream samples was randomly obtained from different supermarkets. In 62 of the 90 ice-cream samples examined (68.88%, the presence of AFM1 was detected in concentrations between 8.4 -147.7 ng/l. The mean level of AFM1 in positive samples was 40.36 ng/l. AFM1 levels in 11 samples (12.22% were higher than the maximum tolerance limit (50 ng/l accepted by ISIRI, European Community and Codex Alimentarius.

  20. Testing the reliability of ice-cream cone model

    Science.gov (United States)

    Pan, Zonghao; Shen, Chenglong; Wang, Chuanbing; Liu, Kai; Xue, Xianghui; Wang, Yuming; Wang, Shui

    2015-04-01

    Coronal Mass Ejections (CME)'s properties are important to not only the physical scene itself but space-weather prediction. Several models (such as cone model, GCS model, and so on) have been raised to get rid of the projection effects within the properties observed by spacecraft. According to SOHO/ LASCO observations, we obtain the 'real' 3D parameters of all the FFHCMEs (front-side full halo Coronal Mass Ejections) within the 24th solar cycle till July 2012, by the ice-cream cone model. Considering that the method to obtain 3D parameters from the CME observations by multi-satellite and multi-angle has higher accuracy, we use the GCS model to obtain the real propagation parameters of these CMEs in 3D space and compare the results with which by ice-cream cone model. Then we could discuss the reliability of the ice-cream cone model.

  1. An ice-cream cone model for coronal mass ejections

    Science.gov (United States)

    Xue, X. H.; Wang, C. B.; Dou, X. K.

    2005-08-01

    In this study, we use an ice-cream cone model to analyze the geometrical and kinematical properties of the coronal mass ejections (CMEs). Assuming that in the early phase CMEs propagate with near-constant speed and angular width, some useful properties of CMEs, namely the radial speed (v), the angular width (α), and the location at the heliosphere, can be obtained considering the geometrical shapes of a CME as an ice-cream cone. This model is improved by (1) using an ice-cream cone to show the near real configuration of a CME, (2) determining the radial speed via fitting the projected speeds calculated from the height-time relation in different azimuthal angles, (3) not only applying to halo CMEs but also applying to nonhalo CMEs.

  2. Regenerator-based thermoacoustic refrigerator for ice cream storage applications

    Science.gov (United States)

    Poese, Matthew E.; Smith, Robert W. M.; Garrett, Steven L.

    2003-10-01

    A regenerator-based chiller has been built in the ``bellows bounce'' style [J. Acoust. Soc. Am. 112, 15 (2002)] to replace the vapor compression system in an ice cream sales cabinet. It utilizes a 6-in.-diam metal bellows to form a compliant cavity that contains the dynamic pressure oscillation (>50 kPa). The stiffness of the gas trapped in the bellows is resonated against the mass of the bellows-cap and the mass of a moving-magnet linear motor which is capable of high (>85%) electro-acoustic efficiency. A second resonator, operated well below its natural frequency, uses the gas stiffness of a 1-l volume nested within the bellows and the inertia of an ordinary loudspeaker cone to create the pressure difference across the regenerator that drives gas flow that is in-phase with pressure. The mass of the cone can be adjusted to vary the multiplication factor that is typically 5%-10% greater than the dynamic pressure within the bellows. The loudspeaker cone suffers none of the hydrodynamic losses associated with an acoustic inertance and eliminates problems with dc gas flow in the energy feedback path. The cold heat exchanger forms one surface of the pressure vessel permitting direct contact with any thermal load. [Work supported by Ben and Jerry's Homemade.

  3. Teaching Process Engineering Principles Using an Ice Cream Maker

    Science.gov (United States)

    Kaletunc, Gonul; Duemmel, Kevin; Gecik, Christopher

    2007-01-01

    The ice cream laboratory experiment is designed to illustrate and promote discussion of several engineering and science topics including material and energy balances, heat transfer, freezing, mass transfer, mixing, viscosity, and freezing point depression in a sophomore level engineering class. A pre-lab assignment requires the students to develop…

  4. Delicious ice cream, why does salt thaw ice?

    Science.gov (United States)

    Bagnoli, Franco

    2016-04-01

    During winter, we use to spread salt to thaw ice on the streets. In a physics show, one can be almost sure that after showing this effect, the answer to what happens to temperature will be "it increases". But no! It goes down, in such amount that one can complement the show by producing hand-made ice creams [1].

  5. Ice Cream/I Scream for YA Books

    Science.gov (United States)

    Gallo, Don

    2010-01-01

    From a 40-year perspective, Don Gallo examines the field of young adult literature, comparing it to ice cream--its various flavors and levels of richness. The article proclaims the profundity of the field and the quality of its writers, summarizes historical highlights, defends it against its detractors, and explains the importance of helping…

  6. Teaching Process Engineering Principles Using an Ice Cream Maker

    Science.gov (United States)

    Kaletunc, Gonul; Duemmel, Kevin; Gecik, Christopher

    2007-01-01

    The ice cream laboratory experiment is designed to illustrate and promote discussion of several engineering and science topics including material and energy balances, heat transfer, freezing, mass transfer, mixing, viscosity, and freezing point depression in a sophomore level engineering class. A pre-lab assignment requires the students to develop…

  7. Ice Cream/I Scream for YA Books

    Science.gov (United States)

    Gallo, Don

    2010-01-01

    From a 40-year perspective, Don Gallo examines the field of young adult literature, comparing it to ice cream--its various flavors and levels of richness. The article proclaims the profundity of the field and the quality of its writers, summarizes historical highlights, defends it against its detractors, and explains the importance of helping…

  8. Effect of milk fat, cocoa butter, and whey protein fat replacers on the sensory properties of lowfat and nonfat chocolate ice cream.

    Science.gov (United States)

    Prindiville, E A; Marshall, R T; Heymann, H

    2000-10-01

    Lowfat and nonfat chocolate ice creams were made with 2.5% of milk fat, cocoa butter, or one of two whey protein-based fat replacers, Dairy Lo or Simplesse. Polydextrose was added as required so that all formulations contained the same amount of total solids. Ice cream was stored at a control temperature of-30 degrees C. Hardness, viscosity, and melting rate were measured by physical methods. Trained panelists conducted descriptive sensory analyses of the samples at 0, 6, and 12 wk. Attribute ratings were analyzed by analysis o variance with least significant difference mean separation and orthogonal contrasting. Data were also analyzed by multivariate analysis of variance with canonical variate analysis. Consumer acceptance (n = 50) did not differ among the fresh ice creams (wk 0). Ice cream containing milk fat had less intense cocoa flavor and was more resistant to textural changes over time compared with the other ice creams. Simplesse was more similar to milk fat than was Dairy Lo in its effect on brown color, cocoa flavor, cocoa character, and textural stability but was less similar in terms of thickness and mouthcoating.

  9. Orange fiber as a novel fat replacer in lemon ice cream

    Directory of Open Access Journals (Sweden)

    Tainara de Moraes Crizel

    2014-06-01

    Full Text Available Orange fiber was used as a novel fat replacer in light lemon ice cream. Nine ice cream formulations were compared: standard control ice cream (IC; ice cream with fiber (F1 from the peel, bagasse, and orange seed (ICA and ICB; ice cream with fiber (F2 from the orange peel alone (ICC and ICD; ice cream with fiber (F3 from the peel, bagasse, and orange seed pretreated with hydro-distillation (ICE and ICF; and ice cream with fiber (F4 from the orange peel pretreated with hydro-distillation (ICG and ICH.The orange fiber reduced the ice cream fat content (50 % and the overrun ratio and increased the fiber content and the hardness, gumminess, and springiness values, but it did not affect the adhesiveness and odor of the samples. The samples with 1.0 % of orange fiber showed low melting rate values than those of the control ice cream. The overall acceptance of the ice cream with 1.0 % of pre-treated orange peel fiber did not differ from that of the control ice cream (80 %. The orange fiber proved a promising food ingredient since it can be used to decrease the fat content and increase bioactive compounds content, such as fiber and carotenoids.

  10. Production and characterization of ice cream with high content in oleic and linoleic fatty acids

    DEFF Research Database (Denmark)

    Marín-Suárez, Marta; García Moreno, Pedro Jesús; Padial-Domínguez, Marta

    2016-01-01

    Ice creams produced with unsaturated fats rich in oleic (OO, 70.7% of oleic) and linoleic (LO, 49.0% of linoleic) fatty acids, were compared to ice cream based on saturated coconut oil (CO, 50% of lauric acid). The globule size distribution of OO mix during aging (72 h at 4°C) followed a similar...... trend to CO mix, being stable after 48 h; whereas LO mix destabilized after 24 h. CO mix showed higher destabilization during ice cream production, but no significant differences among fats were observed in the particle size of the ice cream produced. The overrun was also lower for OO and LO ice creams...... (34.19 and 27.12%, respectively) compared to CO based ice cream (45.06%). However, an improved melting behavior, which gradually decreased from 88.69% for CO to 66.09% for LO ice cream, was observed....

  11. Physicochemical, bioactive, and sensory properties of persimmon-based ice cream: technique for order preference by similarity to ideal solution to determine optimum concentration.

    Science.gov (United States)

    Karaman, Safa; Toker, Ömer Said; Yüksel, Ferhat; Çam, Mustafa; Kayacier, Ahmed; Dogan, Mahmut

    2014-01-01

    In the present study, persimmon puree was incorporated into the ice cream mix at different concentrations (8, 16, 24, 32, and 40%) and some physicochemical (dry matter, ash, protein, pH, sugar, fat, mineral, color, and viscosity), textural (hardness, stickiness, and work of penetration), bioactive (antiradical activity and total phenolic content), and sensory properties of samples were investigated. The technique for order preference by similarity to ideal solution approach was used for the determination of optimum persimmon puree concentration based on the sensory and bioactive characteristics of final products. Increase in persimmon puree resulted in a decrease in the dry matter, ash, fat, protein contents, and viscosity of ice cream mix. Glucose, fructose, sucrose, and lactose were determined to be major sugars in the ice cream samples including persimmon and increase in persimmon puree concentration increased the fructose and glucose content. Better melting properties and textural characteristics were observed for the samples with the addition of persimmon. Magnesium, K, and Ca were determined to be major minerals in the samples and only K concentration increased with the increase in persimmon content. Bioactive properties of ice cream samples improved and, in general, acetone-water extracts showed higher bioactivity compared with ones obtained using methanol-water extracts. The technique for order preference by similarity to ideal solution approach showed that the most preferred sample was the ice cream containing 24% persimmon puree.

  12. Coconut and sunflower oil ratios in ice cream influence subsequent food selection and intake.

    Science.gov (United States)

    Rizzo, G; Masic, U; Harrold, J A; Norton, J E; Halford, J C G

    2016-10-01

    The effect of coconut oil (CO, containing mainly medium chain triglycerides - MCTs) and sunflower oil (SO, containing mainly long chain triglycerides - LCTs) used as fat source (10% fat ice cream) in different ratios (25% CO and 75% SO - 25CO:75SO, 50% CO and 50% SO - 50CO:50SO, 75% CO and 25% SO - 75CO:25SO) was investigated to assess differences in appetite and ad-libitum (evening and snack) food intake using a single blind design. 36 healthy female participants consumed a fixed portion (150g) of ice cream 45min before an ad-libitum dinner and snacks. Appetite sensations were tracked across the day. Participants ate significantly less fat after 75CO:25SO than 25CO:75SO (p=0.007) and there was also a trend for lower fat intake in this condition as compared to 50CO:50SO (p=0.068). High fat savoury snack intake significantly decreased after 75CO:25SO in comparison with both 25CO:75SO (p=0.038) and 50CO:50SO (p=0.008). Calorie intake from snacks was also found to be significantly lower after 25CO:75SO and 50CO:50SO than 75CO:25SO (p=0.021 and 0.030 respectively). There was no effect of condition on appetite or desire ratings over the day. Eating a standard portion of ice cream containing different ratios of MCTs and LCTs can modestly influence acute food selection and intake, with MCTs manifesting their effect earlier and LCTs later due to differences in the absorption and metabolism of these lipids. However, the differences evident in the present study were small, and require further research before firm conclusions can be drawn.

  13. Study on the antimicrobial activity of Ethanol Extract of Propolisagainst enterotoxigenic Methicillin-Resistant Staphylococcus aureus in lab prepared Ice-cream

    Directory of Open Access Journals (Sweden)

    T A El-Bassiony

    2012-06-01

    Full Text Available The objective of this study was to investigate the antimicrobial activity of ethanol extract of propolis against enterotoxigenic strain of MRSA which inoculated into lab prepared ice cream. EEP was added to ice cream in 3 concentrations (150, 300 and 600 mg/L. The prepared ice cream was divided into 2 groups, one stored at freezer temp. at (-5˚C, while the other was kept in deep freezer temp. at (-20˚C. MRSA could not be counted from the 4th, 2nd and 1st week of storage at freezer temp, while at deep freezer temp. MRSA could not be enumerated from the 3rd, 1st week and 3rd day of storage in portions contained 150, 300 and 600mg/L EEP, respectively. [Vet. World 2012; 5(3.000: 155-159

  14. Application of HACCP system in the ice cream production

    Directory of Open Access Journals (Sweden)

    Meho Bašić

    2005-01-01

    Full Text Available For enhancement of quality in all production segments, the ice cream factory «SA&JACOM» Sarajevo has made a decision to introduce a system of quality control and health safety for all of its products.Possible critical control points were analyzed and successfully specified, with hazard reduction to tolerant level, and in some cases with total hazard elimination. Using HACCP methodology, it is expected that the factory will produce the ice-creams with reliable preliminary established quality and accepted level of hygienic and health safety. All the activities are applied in a precise and documented way, so the products of this factory achieve trust of the customers and provide an official production certificate.

  15. Evaluation of texture and colorimetric properties of irradiated ice cream

    Energy Technology Data Exchange (ETDEWEB)

    Rogovschi, Vladimir D.; Nunes, Thaise C.F.; Sagretti, Juliana M.A.; Fabbri, Adriana D.T.; Sabato, Susy F., E-mail: vladrogo@yahoo.com.br [Instituto de Pesquisas Energeticas e Nucleares (IPEN/CNEN-SP), Sao Paulo, SP (Brazil)

    2013-07-01

    The ice cream consists of an aerated suspension of fat and crystals in a concentrate sugar solution where other ingredients may be added provided that does not mis characterize the product. It is one of the most important product of the dairy industry. The ice cream is considered a high nutritional value food providing fat, carbohydrates, proteins, vitamins and mineral to its consumers. The aim of this study was to evaluate the effects of the gamma radiation process in the color and texture of milk based ice cream purchased at Sao Paulo retail market, Brazil. The samples were irradiated with doses of 1.0 and 2.0 kGy into isothermal boxes at {sup 6}0{sup C}o Multipurpose Irradiator (IPEN-CNEN/SP) at -72 °C and it was immediately stored at -10 °C until the moment of the analyses. The color parameter were L *, a * and b * using a CR-400 Minolta Colorimeter and the texture was analyzed using a Stable Micro Systems texture analyzer (model TA-TX Plus) equipped with a Multiple Puncture Probe. It was observed that the control and irradiated sample differs statistically for the texture analysis. In the color analysis it was observed that the L * parameter have increased less than 5.0 % between the control and 2.0 kGy sample. For the parameters a * and b * the value rose by 18 % and 2.31 %, respectively. The authors concluded that even with the statistical difference the gamma radiation can be applied in ice creams. (author)

  16. ESR/spin probe study of ice cream.

    Science.gov (United States)

    Gillies, Duncan G; Greenley, Katherine R; Sutcliffe, Leslie H

    2006-07-12

    Spin probes based on the 1,1,3,3-tetramethylisoindolin-2-yl structure have been used, in conjunction with electron spin resonance spectroscopy (ESR), to study the physical changes occurring in ice cream during freezing and melting. The ESR measurements allowed the rotational correlation times, tau(B), of the spin probes to be determined. Two probes were used together in a given sample of ice cream, namely, 1,1,3,3-tetramethylisoindolin-2-yl (TMIO), which samples the fat phase, and the sodium salt of 1,1,3,3-tetramethylisoindolin-2-yloxyl-5-sulfonate (NaTMIOS), which samples the aqueous phase. Data from the TMIO probe showed that when ice cream is cooled, the fat phase is a mixture of solid and liquid fat until a temperature of approximately -60 degrees C is reached. The water-soluble probe NaTMIOS showed that the aqueous phase changes completely from liquid to solid within 1 degrees C of -18 degrees C. On cooling further to -24.7 degrees C and then allowing it to warm to +25.0 degrees C, the rotational correlation times of the NaTMIOS were slow to recover to their previous values. For the lipid phase, tau(B)(298) was found to be 65.7 +/- 2.0 ps and the corresponding activation enthalpy, DeltaH, was 32.5 +/- 0.9 kJ mol(-)(1): These values are typical of those expected to be found in the type of fat used to make ice cream. The water phase gave corresponding values of 32.2 +/- 0.5 ps and 24.5 +/- 0.4 kJ mol(-)(1) values, which are those expected for a sucrose concentration of 24%.

  17. Development of Job’s-tears ice cream recipe

    OpenAIRE

    Wiwat Wangcharoen

    2009-01-01

    Job’s tears ice cream recipe was developed by varying proportions of Job’s tears, sucrose, salt and coconut milk. Product positioning mapping was used to identify the sensory attributes that were drivers of preference, which appeared to be sweetness, smoothness, richness, and coconut milk and Job's-tears flavours of the product. Cluster analysis was used to differentiate consumers by their preference direction. Nutritional composition, antioxidant capacity and total phenolic content of th...

  18. ICE CREAM WITH A COMBINED COMPOSITION OF RAW MATERIALS

    Directory of Open Access Journals (Sweden)

    O. E. Khodyreva

    2013-01-01

    Full Text Available Dairy products are the product of daily demand. Nowadays actively assimilate new types of raw materials, tech-nology, formulation. One of the propagation methods of enriching dairy products is a combination of milk and vegetable raw materials. The possibility of making a concentrated paste of Jerusalem artichoke in dairy products was investigated. The ice cream sundae "Vanilla" was chosen as the object of research.

  19. Formulation of a peach ice cream as potential symbiotic food

    Directory of Open Access Journals (Sweden)

    Fernando Josué VILLALVA

    Full Text Available Abstract Today’s population increasingly demands and consumes healthy products. For this reason, the food industry has been developing and marketing food with added bioactive components. The aim of this work was to formulate a peach ice cream reduced in calories with an added probiotic (Bifidobacterium lactis Bb-12 and prebiotics (inulin, and to evaluate its sensory quality and acceptability as potential symbiotic food. The moisture content was 76.47%; 7.14% protein; 0.15% fat; 6.37%; carbohydrates; 9.87% inulin; 1.22% ash; 0.201% calcium, 0.155% phosphorus and 0.168% sodium. On the first and 21th day of storage counts of B. lactis Bb – 12 was 4 x 108 CFU/mL and 1.5 x 107 CFU/mL, respectively. It was possible to formulate a peach ice cream reduced in calories, fat, and sugar and with potential symbiotic effect, by addition of B. lactis Bb – 12. A product with suitable organoleptic characteristics, creamy texture, peachy colour, taste and flavour, and no ice crystals was obtained. This ice cream would be a suitable food matrix to incorporate prebiotic and probiotic ingredients as a potential symbiotic food.

  20. The effect of gum tragacanth on the rheological properties of salep based ice cream mix.

    Science.gov (United States)

    Kurt, Abdullah; Cengiz, Alime; Kahyaoglu, Talip

    2016-06-05

    The influence of concentration (0-0.5%, w/w) of gum tragacanth (GT) on thixotropy, dynamic, and creep-recovery rheological properties of ice cream mixes prepared with milk or water based were investigated. These properties were used to evaluate the viscoelastic behavior and internal structure of ice cream network. The textural properties of ice cream were also evaluated. Thixotropy values of samples were reduced by increasing GT concentration. The dynamic and creep-recovery analyses exhibited that GT addition increased both ice cream elastic and viscous behaviors. The increasing of Burger's model parameters with GT concentration indicated higher resistance network to the stress and more elastic behavior of samples. The applying of Cox-Merz rule is possible by using shift factor (α). GT also led to an increase in Young's modulus and the stickiness of ice creams. The obtained results highlighted the possible application of GT as a valuable member to promote structural properties of ice cream.

  1. Frequent ice cream consumption is associated with reduced striatal response to receipt of an ice cream-based milkshake.

    Science.gov (United States)

    Burger, Kyle S; Stice, Eric

    2012-04-01

    Weight gain leads to reduced reward-region responsivity to energy-dense food receipt, and consumption of an energy-dense diet compared with an isocaloric, low-energy-density diet leads to reduced dopamine receptors. Furthermore, phasic dopamine signaling to palatable food receipt decreases after repeated intake of that food, which collectively suggests that frequent intake of an energy-dense food may reduce striatal response to receipt of that food. We tested the hypothesis that frequent ice cream consumption would be associated with reduced activation in reward-related brain regions (eg, striatum) in response to receipt of an ice cream-based milkshake and examined the influence of adipose tissue and the specificity of this relation. Healthy-weight adolescents (n = 151) underwent fMRI during receipt of a milkshake and during receipt of a tasteless solution. Percentage body fat, reported food intake, and food craving and liking were assessed. Milkshake receipt robustly activated the striatal regions, yet frequent ice cream consumption was associated with a reduced response to milkshake receipt in these reward-related brain regions. Percentage body fat, total energy intake, percentage of energy from fat and sugar, and intake of other energy-dense foods were not related to the neural response to milkshake receipt. Our results provide novel evidence that frequent consumption of ice cream, independent of body fat, is related to a reduction in reward-region responsivity in humans, paralleling the tolerance observed in drug addiction. Data also imply that intake of a particular energy-dense food results in attenuated reward-region responsivity specifically to that food, which suggests that sensory aspects of eating and reward learning may drive the specificity.

  2. An analysis of at-home demand for ice cream in the United States.

    Science.gov (United States)

    Davis, C G; Blayney, D P; Yen, S T; Cooper, J

    2009-12-01

    Ice cream has been manufactured commercially in the United States since the middle of the 19th century. Ice cream and frozen dessert products comprise an important and relatively stable component of the United States dairy industry. As with many other dairy products, ice cream is differentiated in several dimensions. A censored translog demand system model was employed to analyze purchases of 3 ice cream product categories. The objective of this study was to determine the effect that changes in retail prices and consumer income have on at-home ice cream consumption. The analysis was based on Nielsen 2005 home scan retail data and used marital status, age, race, education, female employment status, and location in the estimations of aggregate demand elasticities. Results revealed that price and consumer income were the main determinants of demand for ice cream products. Calculated own-price elasticities indicated relatively elastic responses by consumers for all categories except for compensated bulk ice cream. All expenditure elasticities were inelastic except for bulk ice cream, and most of the ice cream categories were substitutes. Ongoing efforts to examine consumer demand for these products will assist milk producers, dairy processors and manufacturers, and dairy marketers as they face changing consumer responses to food and diet issues.

  3. A critical overview: The reason for the public sector’s ice cream production in Turkey

    Directory of Open Access Journals (Sweden)

    Berkan KARAGÖZ

    2011-12-01

    Full Text Available Whereas, the public sector in Turkey has withdrawn from the production of private goods, the public sector in Turkey still has produces ice cream. In recent years, related public enterprise has taken up the capacity expansion of ice cream production. And also, it has got a target of growing market share. However, there isn’t a strong argument about the public sector’s ice cream production. In this study, it is researched that why the public sector in Turkey produces ice cream.

  4. Application of Lactobacillus acidophilus (LA 5) strain in fruit-based ice cream.

    Science.gov (United States)

    Senanayake, Suraji A; Fernando, Sirimali; Bamunuarachchi, Arthur; Arsekularatne, Mariam

    2013-11-01

    A study was performed to apply a probiotic strain into fermented ice cream mix with suitable fruit bases to develop a value-added product with a substantial level of viable organisms for a sufficient shelf life. Pure direct vat strain culture of Lactobacillus acidophilus (LA 5) in freeze-dried form was inoculated into a mixture of ice cream, frozen, and the number of viable organisms during frozen storage for a period of time was enumerated, using turbidity measurements with a spectrophotometer. An ice cream sample prepared without the probiotic culture was compared with the test sample for quality, by testing the basic quality parameters for ice cream. Results show a reduction in the over run of the probiotic ice cream compared to the nonprobiotic ice cream. Significantly high level (P ice cream. Significantly low pH level in the probiotic sample may be due to the lactic acid produced by the probiotic culture. No significant difference (P > 0.05) in the fat content in the two types of ice cream was observed. A significantly low level (P ice cream. Results show the presence of a sufficient number of viable organisms in the product for the 10-week period, which would be beneficial to consumers.

  5. Inhibition by ice cream of the antidotal efficacy of activated charcoal.

    Science.gov (United States)

    Levy, G; Soda, D M; Lampman, T A

    1975-03-01

    A study was conducted to determine if ice cream and sherbet interfered with the adsorption of aspirin onto activated charcoal both in vivo and in vitro. An aqueous suspension of 20 g activated charcoal decreased the absorption of 1 g aspirin by 65%; the same dose of activated charcoal with 50 g of ice cream reduced aspirin absorption by only 42% under otherwise identical conditions. In vitro tests showed that different ice creams and sherbet decrease the adsoprtion of aspirin onto activated charcoal. Thus, although ice cream is useful for preparing palatable suspensions of activated charcoal, it decreases appreciably the antidotal efficacy of the adsorbent.

  6. Development of Job’s-tears ice cream recipe

    Directory of Open Access Journals (Sweden)

    Wiwat Wangcharoen

    2009-10-01

    Full Text Available Job’s tears ice cream recipe was developed by varying proportions of Job’s tears, sucrose, salt and coconut milk. Product positioning mapping was used to identify the sensory attributes that were drivers of preference, which appeared to be sweetness, smoothness, richness, and coconut milk and Job's-tears flavours of the product. Cluster analysis was used to differentiate consumers by their preference direction. Nutritional composition, antioxidant capacity and total phenolic content of the final product were also determined.

  7. Connecting the dots between bacterial biofilms and ice cream

    Science.gov (United States)

    Stanley-Wall, Nicola R.; MacPhee, Cait E.

    2015-12-01

    Emerging research is revealing a diverse array of interfacially-active proteins that are involved in varied biological process from foaming horse sweat to bacterial raincoat formation. We describe an interdisciplinary approach to study the molecular and biophysical mechanisms controlling the activity of an unusual bacterial protein called BslA. This protein is needed for biofilm formation and forms a protective layer or raincoat over the bacterial community, but also has a multitude of potential applications in multiphase formulations. Here we document our journey from fundamental research to an examination of the applications for this surface-active protein in ice cream.

  8. Enhancing the functional properties and nutritional quality of ice cream with processed amla (Indian gooseberry).

    Science.gov (United States)

    Goraya, Rajpreet Kaur; Bajwa, Usha

    2015-12-01

    Amla (Indian gooseberry) and its processed products are rich source of vitamin C, phenols, dietary fibre and antioxidants. In contrast, ice cream is a poor source of these phytochemicals and antioxidants; therefore, the present investigation was undertaken to enhance the functional properties and nutritional quality of ice cream with the incorporation of processed amla. Ice cream was prepared using amla shreds, pulp, preserve and candy at 5 to 20 % and powder at 0.5 to 2.0 % levels in ice cream mix prior to freezing. Inclusion of amla products at augmented levels resulted in significant changes in physico-chemical properties and phytochemical content of ice cream. The total solids decreased on addition of shreds and pulp and increased with preserve, candy and powder in ice cream at increasing levels. The functional constituents i.e. fibre, total phenols, tannins, ascorbic acid and antioxidant activity increased with greater level of inclusion. Incorporation of processed amla raised the melting resistance of ice cream and decreased the overrun. The samples with 5 % shreds and pulp, 10 % preserve and candy and 0.5 % powder were found to have highest overall acceptability scores. Inclusion of amla in all the forms i.e. shreds, pulp, preserve, candy and powder enhanced the functional properties and nutritional value of ice cream.

  9. Viability of human-derived probiotic lactobacilli in ice cream produced with sucrose and aspartame.

    Science.gov (United States)

    Başyiğit, Gülden; Kuleaşan, Hakan; Karahan, Aynur G

    2006-09-01

    A mixture of human-derived probiotic strains of Lactobacillus acidophilus, L. agilis and L. rhamnosus was used as a probiotic culture in ice cream manufacture. Viability and survival of these probiotic cultures were investigated in two different ice cream formulations. Ice cream with sucrose and ice cream with aspartame were prepared and each of these was divided into two subgroups: one with direct addition of the probiotic culture and one with milk fermented by the same probiotic culture. Ice cream samples were stored at -20 degrees C for 6 months and the survival rate of cultures were determined monthly. Probiotic cultures underwent tests for resistance to bile salts, antibiotics, acidic conditions; they were found to be highly resistant to such challenges. Chemical analysis of ice cream samples, such as determination of acidity, pH and solid matter, was also performed. The probiotic cultures remained unchanged in ice cream stored for up to 6 months regardless of the sweeteners used. Using probiotic cultures in ice cream mixes did not alter the characteristics of the product.

  10. Effect of storage temperature on quality of light and full-fat ice cream.

    Science.gov (United States)

    Buyck, J R; Baer, R J; Choi, J

    2011-05-01

    Ice cream quality is dependent on many factors including storage temperature. Currently, the industry standard for ice cream storage is -28.9 °C. Ice cream production costs may be decreased by increasing the temperature of the storage freezer, thus lowering energy costs. The first objective of this research was to evaluate the effect of 4 storage temperatures on the quality of commercial vanilla-flavored light and full-fat ice cream. Storage temperatures used were -45.6, -26.1, and -23.3 °C for the 3 treatments and -28.9 °C as the control or industry standard. Ice crystal sizes were analyzed by a cold-stage microscope and image analysis at 1, 19.5, and 39 wk of storage. Ice crystal size did not differ among the storage temperatures of light and full-fat ice creams at 19.5 or 39 wk. An increase in ice crystal size was observed between 19.5 and 39 wk for all storage temperatures except -45.6 °C. Coldness intensity, iciness, creaminess, and storage/stale off-flavor of the light and full-fat ice creams were evaluated at 39 wk of storage. Sensory evaluation indicated no difference among the different storage temperatures for light and full-fat ice creams. In a second study, light and full-fat ice creams were heat shocked by storing at -28.9 °C for 35 wk and then alternating between -23.3 and -12.2 °C every 24h for 4 wk. Heat-shocked ice creams were analyzed at 2 and 4 wk of storage for ice crystal size and were evaluated by the sensory panel. A difference in ice crystal size was observed for light and full-fat ice creams during heat-shock storage; however, sensory results indicated no differences. In summary, storage of light or full-fat vanilla-flavored ice creams at the temperatures used within this research did not affect quality of the ice creams. Therefore, ice cream manufacturers could conserve energy by increasing the temperature of freezers from -28.9 to -26.1 °C. Because freezers will typically fluctuate from the set temperature, usage of -26.1

  11. When ice cream was poisonous: adulteration, ptomaines, and bacteriology in the United States, 1850-1910.

    Science.gov (United States)

    Geist, Edward

    2012-01-01

    With the increasing popularity of ice cream in the nineteenth century, the incidence of foodborne illness attributed to this dessert exploded. Struggling to understand the causes of the mysterious and sometimes lethal ailment called "ice cream poisoning," Victorian doctors and scientists advanced theories including toxic vanilla, galvanism in ice cream freezers, and extreme indigestion. In the late 1880s Victor C. Vaughan's argument that ice cream poisoning could be attributed to the ptomaine "tyrotoxicon" received widespread acceptance. To date historians have neglected the role played by the ptomaine theory of food poisoning in shaping the evolution of both scientific thinking and public health in the late nineteenth century. The case of ice cream poisoning illustrates the emergence, impact, and decline of the ptomaine idea.

  12. Sensory acceptance and survival of probiotic bacteria in ice cream produced with different overrun levels.

    Science.gov (United States)

    Ferraz, Juliana L; Cruz, Adriano G; Cadena, Rafael S; Freitas, Monica Q; Pinto, Uelinton M; Carvalho, Celio C; Faria, Jose A F; Bolini, Helena M A

    2012-01-01

    The effect of different overrun levels on the sensory acceptance and survival of probiotic bacteria in ice cream was investigated. Vanilla ice creams supplemented with Lactobacillus acidophilus were processed with overruns of 45%, 60%, and 90%. Viable probiotic bacterial counts and sensory acceptance were assessed. All the ice creams presented a minimum count of 6 log CFU/g at the end of 60 d of frozen storage. However, higher overrun levels negatively influenced cell viability, being reported a decrease of 2 log CFU/g for the 90% overrun treatment. In addition, it was not reported an influence about acceptability with respect to appearance, aroma, and taste of the ice creams (P > 0.05). Overall, the results suggest that lower overrun levels should be adopted during the manufacture of ice cream in order to maintain its probiotic status through the shelf life.

  13. Magnesium enriched lactic acid bacteria as a carrier for probiotic ice cream production.

    Science.gov (United States)

    Góral, Małgorzata; Kozłowicz, Katarzyna; Pankiewicz, Urszula; Góral, Dariusz

    2018-01-15

    The following strains of bacteria: Lactobacillus rhamnosus B 442, Lactobacillus rhamnosus 1937, and Lactococcus lactis JBB 500 were enriched with magnesium ions using Pulsed Electric Fields. The potentially probiotic strains were added to the mixture in the DVS process and applied for the production of ice cream which were then analyzed physicochemically and microbiologically. Results showed that addition of bacteria enriched with magnesium did not change chemical parameters of the ice cream and did not affect the freezing process, meltability, and hardness. No significant differences were noted in colour of the samples. The ice cream with addition of bacteria enriched with magnesium had higher adhesiveness. The results of viability determination showed that the total number of microorganisms in the ice cream was higher than in the starter cultures. Viability of the bacteria enriched with magnesium in the obtained ice cream was lower in comparison to the control samples. Copyright © 2017 Elsevier Ltd. All rights reserved.

  14. 40 CFR 405.70 - Applicability; description of the fluid mix for ice cream and other frozen desserts subcategory.

    Science.gov (United States)

    2010-07-01

    ... mix for ice cream and other frozen desserts subcategory. 405.70 Section 405.70 Protection of... PROCESSING POINT SOURCE CATEGORY Fluid Mix for Ice Cream and Other Frozen Desserts Subcategory § 405.70 Applicability; description of the fluid mix for ice cream and other frozen desserts subcategory. The...

  15. 40 CFR 405.80 - Applicability; description of the ice cream, frozen desserts, novelties and other dairy desserts...

    Science.gov (United States)

    2010-07-01

    ... PRODUCTS PROCESSING POINT SOURCE CATEGORY Ice Cream, Frozen Desserts, Novelties and Other Dairy Desserts Subcategory § 405.80 Applicability; description of the ice cream, frozen desserts, novelties and other dairy... manufacture of ice cream, ice milk, sherbert, water ices, stick confections, frozen novelties products,...

  16. Physicochemical and sensory properties of ice-cream formulated with virgin coconut oil.

    Science.gov (United States)

    Choo, S Y; Leong, S K; Henna Lu, F S

    2010-12-01

    The substitution of milk fat with virgin coconut oil (VCO) was used to produce nutritious ice cream with pleasant coconut flavor and aroma. Three formulations were developed whereby formulation VCO4, VCO8 and VCO12 was substituted with 4%, 8% and 12% of VCO, respectively. The physicochemical properties of ice creams analyzed include overrun, meltdown, pH, titratable acidity, total solid, protein and fat content. The fatty acids profile of VCO formulated ice creams and their stabilities over 3 and 6 weeks storage were studied respectively using gas chromatography (GC). Qualitative descriptive analysis (QDA) and consumer affective test were performed among the trained and untrained panelists. Significant differences (p ice cream formulations were observed except titratable acidity. Increased VCO content in ice cream formulations lowered the melting resistance of ice cream. For GC analysis, the major fatty acid identified was lauric acid. Upon storage time, the concentration of unsaturated fatty acid decreased but the concentration of saturated fatty acid increased. The result of QDA showed that formulation VCO4, VCO8 and VCO12 were significantly (p ice cream. Formulation VCO12 was highly accepted by panelists in terms of the acceptance level of appearance, aroma, texture, flavor and overall acceptability. Hence, it has a potential marketable value.

  17. Preparation and quality characterization of soy milk based non-dairy ice cream

    Directory of Open Access Journals (Sweden)

    Samreen Ahsan

    2015-08-01

    Full Text Available Soy milk made from soybean has prospective to be used as a substitute of milk due to its health benefits. It is a rich source of iso-flavones, omega-3-fatty acid, dietary fiber, vitamin C, carotenoids, protein and oligosaccharides. The current study was designed to examine the effects of galacto-manan on ice cream by using commercially available (silk and locally prepared soy milk. Galacto-mannan (guar gum was used in different concentration (0.3, 0.4, 0.5 and 0.6% for the preparation of ice cream. Ice cream was analyzed for physico-chemical and sensory characteristics at 0, 30 and 60 days of storage interval. Overrun, meltdown, viscosity, total solids, pH and acidity were affected significantly by ice cream samples as well as storage. While non-significant effects of stabilizer and storage were found on fat, protein, and ash contents of ice cream. On organoleptic evaluation, the highest scores were awarded to the ice cream sample prepared with 0.5% of guar gum. Ice cream manufactured with locally prepared soy milk and guar gum revealed comparable quality with lower cost.

  18. Effect of okra cell wall and polysaccharide on physical properties and stability of ice cream.

    Science.gov (United States)

    Yuennan, Pilapa; Sajjaanantakul, Tanaboon; Goff, H Douglas

    2014-08-01

    Stabilizers are used in ice cream to increase mix viscosity, promote smooth texture, and improve frozen stability. In this study, the effects of varying concentrations (0.00%, 0.15%, 0.30%, and 0.45%) of okra cell wall (OKW) and its corresponding water-soluble polysaccharide (OKP) on the physical characteristics of ice cream were determined. Ice cream mix viscosity was measured as well as overrun, meltdown, and consumer acceptability. Ice recrystallization was determined after ice cream was subjected to temperature cycling in the range of -10 to -20 °C for 10 cycles. Mix viscosity increased significantly as the concentrations of OKW and OKP increased. The addition of either OKW or OKP at 0.15% to 0.45% significantly improved the melting resistance of ice cream. OKW and OKP at 0.15% did not affect sensory perception score for flavor, texture, and overall liking of the ice cream. OKW and OKP (0.15%) reduced ice crystal growth to 107% and 87%, respectively, as compared to 132% for the control (0.00%). Thus, our results suggested the potential use of OKW and OKP at 0.15% as a stabilizer to control ice cream quality and retard ice recrystallization. OKP, however, at 0.15% exhibited greater effect on viscosity increase and on ice recrystallization inhibition than OKW.

  19. Studies on Physical and Sensory Properties of Premium Vanilla Ice Cream Distributed in Korean Market.

    Science.gov (United States)

    Choi, Mi-Jung; Shin, Kwang-Soon

    2014-01-01

    The object of this study was to investigate the difference in physical and sensory properties of various premium ice creams. The physical properties of the various ice creams were compared by manufacturing brand. The water contents of the samples differed, with BR having the highest value at 60.5%, followed by NT and CS at 57.8% and 56.9%, respectively. The higher the water content, the lower Brix and milk fat contents in all samples. The density of the samples showed almost similar values in all samples (p>0.05). The viscosity of each ice cream had no effect on the water content in any of the brands. Before melting of the ice cream, the total color difference was dependent on the lightness, especially in the vanilla ice cream, owing to the reflection of light on the surface of the ice crystals. The CS product melted the fastest. In the sensory test, CS obtained a significantly higher sweetness intensity score but a lower score for color intensity, probably due to the smaller difference in total color, by which consumers might consider the color of CS as less intense. From this study, the cold chain system for ice cream distribution might be important to decide the physical properties although the concentration of milk fat is key factor in premium ice cream.

  20. Properties of ice-cream fortified with zinc and Lactobacillus casei.

    Science.gov (United States)

    Gheisari, Hamid R; Ahadi, Leila; Khezli, Sanaz; Dehnavi, Tayebeh

    2016-01-01

    In this study, the possible effects of zinc on physicochemical properties of ice cream and the survival of Lactobacillus casei during a 90 days storage at -18°C was investigated. Samples were divided into four experimental groups as follows: control, zinc fortified ice cream, probiotic ice cream, zinc fortified and probiotic ice cream. The physicochemical, texture, organoleptic properties and the survival of probiotics, were investigated. Results showed that the addition of zinc did not affect the textural properties of ice creams. Viscosity and pH were independently decreased in all groups in the presence of zinc. A significant increase in the lipid oxidation rate especially in the zinc fortified group was also observed. The probiotic counts were maintained above the least advised quantities (106 cfu/g) which were subsequently reduced following the three months of storage. In the zinc fortified samples, the counts were higher compared to the other groups with no zinc addition. The addition of probiotics and zinc had no significant effect on the sensory properties of ice cream. As a final conclusion, the commercial production of zinc fortified ice cream is recommended.

  1. Preparation and quality characterization of soy milk based non-dairy ice cream

    Directory of Open Access Journals (Sweden)

    Samreen Ahsan

    2015-07-01

    Full Text Available Soy milk made from soybean has prospective to be used as a substitute of milk due to its health benefits. It is a rich source of iso-flavones, omega-3-fatty acid, dietary fiber, vitamin C, carotenoids, protein and oligosaccharides. The current study was designed to examine the effects of galacto-manan on ice cream by using commercially available (silk and locally prepared soy milk. Galacto-mannan (guar gum was used in different concentration (0.3, 0.4, 0.5 and 0.6% for the preparation of ice cream. Ice cream was analyzed for physico-chemical and sensory characteristics at 0, 30 and 60 days of storage interval. Overrun, meltdown, viscosity, total solids, pH and acidity were affected significantly by ice cream samples as well as storage. While non-significant effects of stabilizer and storage were found on fat, protein, and ash contents of ice cream. On organoleptic evaluation, the highest scores were awarded to the ice cream sample prepared with 0.5% of guar gum. Ice cream manufactured with locally prepared soy milk and guar gum revealed comparable quality with lower cost.

  2. Development of ice cream based sugar cane juice and sensory evaluation with children

    Directory of Open Access Journals (Sweden)

    Vanessa Pedro da Silva

    2014-02-01

    Full Text Available Ice cream is a tasty and nutritious source of protein and calcium, but it is deficient in some minerals, as iron, but it is found in sugar cane juice, which is a source of minerals such as iron, phosphorus, calcium, sodium among others. The objective of the present study are: to develop sugar cane juice ice cream, in order to increase the mineral content replacing refined sugar and water during the manufacturing process by sugar cane juice; to analyze its physical-chemical composition; to check your sensory acceptance with children. Three formulations were prepared from sugar cane juice ice cream: sugar cane juice ice cream (SC, sugar cane juice ice cream with molasses (SCM and sugar cane juice ice cream with brown sugar (SCR. Sensory evaluation was conducted with 120 children (62 boys and 58 girls from 8 to 10 years old, students from 3rd to 5th years of primary school. Sensory tests were ordering-preference, intention to use and acceptance with facial hedonic scale of 7 points. The results of physico-chemical and acceptance testing were statistically analyzed by analysis of variance (ANOVA, the scores compared by Tukey test (p ? 0.05 and the result of the sensory test ordering-preference were assessed using the Friedman. The ice cream it presents has a reduced fat content because it was formulated with palm trans-fat free. The use of sugar cane juice in the formulation of the ice cream increased the amount of minerals when compared to ordinary ice cream. Therefore, sugar cane juice ice cream demonstrated to be more healthy and nutritious compared with traditional ice cream, besides being source of calcium, iron and phosphorus; serving the needs of the recommended daily intake (IDR for children from 7 to 10 years old. About the sensory evaluation, all formulations of sugar cane juice ice cream obtained great sensory acceptance among children in all sensory attributes evaluated, showing excellent percentages of acceptance and intention to use by

  3. Frequency of Bacterial Frequency of Bacterial Contamination in Traditional Ice Cream Produced in Arak, Iran (2011

    Directory of Open Access Journals (Sweden)

    Rezaei, M. (MSc

    2014-05-01

    Full Text Available Background and Objective: Ice cream is a suitable environment for microbial growth due to its chemical structure, ingredients, and its increased supply and demand. In the absence of hygienic considerations, it can cause poisoning. This study aimed to determine bacterial contamination in traditional ice cream produced in Arak city in 2011. Material and Methods: The samples (n= 30 were randomly obtained from different parts of Arak in, 2011. The Samples were shipped in cold conditions and total count of microorganisms test was performed according to Iranian national standards. Results: In 16.66%, the microbial contamination was below the limit of microbial load (5×104, and in 83.3% the contamination was more than allowed level. Conclusion: This study highlights the dire situation for bacterial contamination of traditional ice cream in Arak city. Keywords: Arak, Ice Cream, Microbial Contamination

  4. Effect of Microbial Transglutaminase on Ice Cream Heat Resistance Properties – a Short Report

    Directory of Open Access Journals (Sweden)

    Kasprzyk Iwona

    2016-07-01

    Full Text Available The objective of this study was to investigate the effect of the addition of transglutaminase (TG preparation Saprovia L ® (PMT TRADING Co. Ltd, Lodz, Poland on the properties of ice cream with 40 g/kg and 70 g/kg fat content. TG was added at a concentration of 2 U/g protein. We studied the effect of transglutaminase on fresh and 3-month-stored at -25°C ice cream. Ice cream mixes were prepared with 5 g/kg stabilizer. Melting test was performed after thermal shocks until the “1st drop” occurrence. The amount of effluent was measured within the 0-120 min time frame. We evaluated the appearance of the samples and carried out the TPA and compression analysis. The addition of the enzyme has increased the resistance of stored ice cream to repeated thermal shocks.

  5. Sensorial and fatty acid profile of ice cream manufactured with milk of crossbred cows fed palm oil and coconut fat.

    Science.gov (United States)

    Corradini, S A S; Madrona, G S; Visentainer, J V; Bonafe, E G; Carvalho, C B; Roche, P M; Prado, I N

    2014-11-01

    This work was carried out to study the nutritional quality of milk of cows fed palm oil (PAL) or coconut fat (COC), and the use of that milk as raw material for ice cream production. Three treatments were tested with 23 healthy cows: control (CON), PAL, and COC. The milk was collected at d 21 and 36 of the experimental diet. Proximate composition (moisture, ash, fat, protein, and carbohydrates) and fatty acid composition were evaluated on milk and ice cream, and sensorial analysis, color (lightness, green/red, and blue/yellow), overrun, and texture were evaluated on the ice cream. Fatty acids present in milk and ice cream were determined by gas chromatography. Sensory analysis results showed that the ice cream acceptability index was above 70%. No difference was observed for proximate composition in milk and ice cream. Chromatographic analysis showed an increase in saturated fatty acid concentration in CON and lower levels in PAL; polyunsaturated fatty acid concentration was higher in PAL and lower in CON, in milk and ice cream; monounsaturated fatty acid concentration in milk was higher in PAL and lower in CON but no difference was found in ice cream. Comparing n-3 content in milk and ice cream, we observed that PAL had higher levels than CON and COC. The results indicate that it is feasible to add sources of fat to the animal feed for fatty acid composition modulation of milk and ice cream.

  6. Microbial contamination determination of Cream suit,Traditional Ice Cream and Olovia in Yasuj City

    OpenAIRE

    SS Khoramrooz; M Sarikhani; SA Khosravani; M Farhang Falah; Y. Mahmoudi; A Sharifi

    2015-01-01

    Background & aim: Prevalence of diseases caused by consumption of contaminated food has always been a problem all over the world, and every year spent on improving the disease is costly.Cream suit, Ice cream & olowye for ingredient substance and manufacture & preservation conditional have very high possibility for contamination.The aim of this study is Microbial contamination determination of Cream suit, Traditional Ice Cream and Olovia in Yasuj City Methods: This study is randomized cros...

  7. The implementation of HACCP management system in a chocolate ice cream plant

    OpenAIRE

    2014-01-01

    To guarantee the safety of chocolate ice cream production, the Hazard Analysis Critical Control Points (HACCP) system was applied to the production process. The biological, chemical, and physical hazards that may exist in every step of chocolate ice cream production were identified. In addition, the critical control points were selected and the critical limits, monitoring, corrective measures, records, and verifications were established. The critical control points, which include pasteurizati...

  8. Chemical properties and sensory quality of ice cream fortified with fish protein.

    Science.gov (United States)

    Shaviklo, Gholam Reza; Thorkelsson, Gudjon; Sveinsdottir, Kolbrun; Rafipour, Fereidon

    2011-05-01

    Fish protein powder is a functional ingredient that can be used for enhancing the nutritional value of food products. In this study the effect of fortification with different levels of fish protein powder (FP) on chemical properties and sensory quality of Persian ice cream with 0, 30 and 50 g kg(-1) FP during storage at - 18 °C for 4 months was investigated. Ice creams fortified with 50 and 30 g kg(-1) FP had significantly higher protein and solid-non-fat content than ice cream with 0% FP or 83, 69 and 51 g kg(-1) protein and 215, 204 and 181 g kg(-1) solid non-fat, respectively. All products had the same levels of fat, lactose, acidity and pH. They had similar sensory quality after production except for colour, but sensory properties of fortified samples changed significantly after 2 months of storage. Colour faded, cohesiveness decreased, sandiness/coarseness increased, sweetness decreased and fish flavour and off-odour increased. The control ice cream scored highest for additives odour and flavour. Development of ice cream fortified with fish protein powder could be an effective way to enhance nutritional and functional value of ice cream. But studies on storage stability, consumers' acceptance and attitudes are recommended if companies are planning to do so. Copyright © 2011 Society of Chemical Industry.

  9. [A case of anaphylaxis due to rose-flavored soft-serve ice cream with pollen food allergy syndrome].

    Science.gov (United States)

    Kitabayashi, Taeru; Sato, Sayuri; Adachi, Mitsuru

    2013-05-01

    We experienced a 10-year-old boy who had anaphylaxis after eating rose-flavored soft-serve ice cream. The patient felt a sense of discomfort in his throat when eating apple, peach, loquat, Japanese pear, and kiwi fruit. Therefore, we measured specific IgE antibodies to allergen components by ImmunoCAP ISAC. Consequently, the patient gave positive results for all PR-10 proteins from birch, alder, hazel, apple, peach, peanut, hazelnut, and soybean, so we diagnosed him with Pollen Food Allergy Syndrome (PFAS) induced by cross reactivity with pollens of birch family and fruits of rose family. When we conducted the skin prick test as is for red rose syrup because of the belief that anaphylaxis was caused by the rose ingredient contained in rose-flavored soft-serve ice cream, the patient gave a strong positive result. However, the results were negative for rose essence and Food Red No. 2 contained. Subsequently, it was found that red rose syrup contained apple juice. Therefore, we conducted the prick-prick test for apple, and the patient was confirmed to be strongly positive to apple. We thus identified apple as the cause of anaphylaxis. Since there is no legal obligation of labeling specific raw materials when directly selling manufactured and processed food products to general consumers, it is possible for general consumers to mistakenly take them in without knowing the containment of allergic substances. It is believed that the labeling method should be improved in the future.

  10. Effect of fat level on the perception of five flavor chemicals in ice cream with or without fat mimetics by using a descriptive test.

    Science.gov (United States)

    Liou, B K; Grün, I U

    2007-10-01

    Fat mimetics are commonly used in the manufacture of low-fat and fat-free ice creams. However, the use of fat mimetics affects flavor and texture characteristics of ice cream, which results in decreased overall acceptability by consumers. The initial objective of this study was to investigate the release behavior of 5 strawberry flavor compounds in ice creams with Simplesse((R)), Litesse((R)), and Litesse((R))/Simplesse((R)) mixes using descriptive analysis. Fat mimetics and flavor formulation significantly influenced the perception of Furaneoltrade mark (cooked sugar flavor), alpha-ionone (violet flavor), and gamma-undecalactone (peach flavor), but there was no interaction between ice cream type and flavor formulation for the 3 flavors. Furaneol and ethyl-3-methyl-3-phenylglycidate (candy flavor) were perceived more strongly in full-fat ice cream, while cis-3-hexen-1-ol (grassy flavor), alpha-ionone, and gamma-undecalactone were perceived more strongly in low-fat ice cream. Ice creams with Simplesse and full-fat ice cream had similar sensory characteristics, while ice creams with Litesse were similar to low-fat ice creams in flavor characteristics, and ice creams with Litesse/Simplesse mixes were closer in flavor profile to low-fat ice cream but had similar texture properties to those of full-fat ice cream. Simplesse was found to be a better fat mimetic for duplicating the flavor profiles and mouthfeel of full-fat ice cream.

  11. Cleaning frequency and the microbial load in ice-cream.

    Science.gov (United States)

    Holm, Sonya; Toma, Ramses B; Reiboldt, Wendy; Newcomer, Chris; Calicchia, Melissa

    2002-07-01

    This study investigates the efficacy of a 62 h cleaning frequency in the manufacturing of ice-cream. Various product and product contact surfaces were sampled progressively throughout the time period between cleaning cycles, and analyzed for microbial growth. The coliform and standard plate counts (SPC) of these samples did not vary significantly over time after 0, 24, 48, or 62 h from Cleaning in Place (CiP). Data for product contact surfaces were significant for the SPC representing sample locations. Some of the variables in cleaning practices had significant influence on microbial loads. An increase in the number of flavors manufactured caused a decrease in SPC within the 24 h interval, but by the 48 h interval the SPC increased. More washouts within the first 24 h interval were favorable, as indicated by decreased SPC. The more frequently the liquefier was sanitized within the 62 h interval, the lower the SPC. This study indicates that food safety was not compromised and safety practices were effectively implemented throughout the process.

  12. Effects of ratio of milk fat to soy bean oil and whipping time on qualities of milk ice cream

    Directory of Open Access Journals (Sweden)

    Sukrit Thaiudom

    2007-01-01

    Full Text Available Qualities of ice cream are based on air cells, ice crystals and fat particles, which are the important parts to build up a good structure of ice cream. Ice cream whipping time also affects the ice cream qualities.This study focused on effects of ratio of milk fat to soy bean oil, whipping time, and their interaction on ice cream mix viscosity, overrun, air cell size, fat destabilization, hardness, melting rate, and shape retention ofice cream. Ice creams with ratio of milk fat to soy bean oil at 100:0, 50:50, 0:100 and whipping time at 15 and 20 min were produced and determined for their qualities. The results showed that ratio of milk fat to soybean oil affected all qualities of ice cream, while duration of whipping time influenced the overrun and air cell size. The interaction of ratio of milk fat to soy bean oil and whipping time affected only overrun. Ice creammix with ratio of milk fat to soy bean oil 100:0 showed the highest apparent viscosity and hardness and the biggest air cell size. Whipping time of ice cream for 20 min showed a bigger size of air cells than the whippingtime for 15 min (p < 0.05. These results can be applied to the manufacture of modified ice cream.

  13. 螺旋藻在冰淇淋中的应用研究%Study on the addition of spirulina platensis in ice cream

    Institute of Scientific and Technical Information of China (English)

    曹立民; 吕朋

    2001-01-01

    螺旋藻添加于冰淇淋中,除赋予产品独特的风味和清新的色泽外,还能显著地提高混合料液的粘度以及冰淇淋的膨胀率和抗融化性能。较适宜的工艺条件为:添加量为0.5%;采用85℃,20s的高温短时杀菌;一级均质压力为40MPa,二级均质压力为5MPa;料液老化时间为4h。%Spirulina platensis powder(Spp) was added into ice cream and its effects were studied. The results showed that the addition of Spp could give ice cream not only desirable color and flavor, but also significant increase in its mixing viscosity, expansion ratio and anti-fusibility. To achieve the best quality, the ice cream mix should contain 0. 5 % of Spp, sterilized under 85 ℃ for 20s, homogenized twice at the pressure of 40 MPa,5 MPa,respectively,and then stabilized under 3 ~ 5 ℃ for 4 hours.

  14. Manufacture of ice cream with improved microbiological safety by using gamma irradiation

    Science.gov (United States)

    Lee, Ju-Woon; Kim, Hyun-Joo; Yoon, Yohan; Kim, Jae-Hun; Ham, Jun-Sang; Byun, Myung-Woo; Baek, Min; Jo, Cheorun; Shin, Myung-Gon

    2009-07-01

    Children suffered from leukemia want to eat delicious dishes, such as cake and ice cream. However, it is very difficult to serve these foods to immune-compromised patients without application of any adequate sanitary measures. This study was conducted to evaluate application of irradiation to frozen ready-to-eat food, ice cream. Three ice creams with flavors of vanilla, chocolate and strawberry were manufactured and gamma irradiated at the absorbed doses of 1, 3, and 5 kGy at -70 °C. Total microflora and coliform bacteria were determined, and Listeria spp., Escherichia coli and Salmonella spp. were also tested by the use of API 20E Kit. Aerobic bacteria, yeast/mold and coliforms were contaminated in the levels of 2.3 to 3.3, 2.3 to 2.7 and 1.7 to 2.4 log CFU/g, respectively. In samples irradiated at 5 kGy, the growth of any microorganisms could not be observed. Listeria spp. and E. coli were detected at non-irradiated samples, but S. spp. was not existed. D10 values of L. ivanovii and E. coli were 0.75 and 0.31 kGy, respectively, in ice cream. From these results, irradiation technology can reduce the risk by the food-borne pathogens of ice cream.

  15. Reward sensitivity predicts ice cream-related attentional bias assessed by inattentional blindness.

    Science.gov (United States)

    Li, Xiaoming; Tao, Qian; Fang, Ya; Cheng, Chen; Hao, Yangyang; Qi, Jianjun; Li, Yu; Zhang, Wei; Wang, Ying; Zhang, Xiaochu

    2015-06-01

    The cognitive mechanism underlying the association between individual differences in reward sensitivity and food craving is unknown. The present study explored the mechanism by examining the role of reward sensitivity in attentional bias toward ice cream cues. Forty-nine college students who displayed high level of ice cream craving (HICs) and 46 who displayed low level of ice cream craving (LICs) performed an inattentional blindness (IB) task which was used to assess attentional bias for ice cream. In addition, reward sensitivity and coping style were assessed by the Behavior Inhibition System/Behavior Activation System Scales and Simplified Coping Style Questionnaire. Results showed significant higher identification rate of the critical stimulus in the HICs than LICs, suggesting greater attentional bias for ice cream in the HICs. It was indicated that attentional bias for food cues persisted even under inattentional condition. Furthermore, a significant correlation was found between the attentional bias and reward sensitivity after controlling for coping style, and reward sensitivity predicted attentional bias for food cues. The mediation analyses showed that attentional bias mediated the relationship between reward sensitivity and food craving. Those findings suggest that the association between individual differences in reward sensitivity and food craving may be attributed to attentional bias for food-related cues.

  16. Development of a full ice-cream cone model for halo CME structures

    Science.gov (United States)

    Na, Hyeonock; Moon, Yong-Jae

    2015-04-01

    The determination of three dimensional parameters (e.g., radial speed, angular width, source location) of Coronal Mass Ejections (CMEs) is very important for space weather forecast. To estimate these parameters, several cone models based on a flat cone or a shallow ice-cream cone with spherical front have been suggested. In this study, we investigate which cone model is proper for halo CME morphology using 33 CMEs which are identified as halo CMEs by one spacecraft (SOHO or STEREO-A or B) and as limb CMEs by the other ones. From geometrical parameters of these CMEs such as their front curvature, we find that near full ice-cream cone CMEs (28 events) are dominant over shallow ice-cream cone CMEs (5 events). So we develop a new full ice-cream cone model by assuming that a full ice-cream cone consists of many flat cones with different heights and angular widths. This model is carried out by the following steps: (1) construct a cone for given height and angular width, (2) project the cone onto the sky plane, (3) select points comprising the outer boundary, (4) minimize the difference between the estimated projection points with the observed ones. We apply this model to several halo CMEs and compare the results with those from other methods such as a Graduated Cylindrical Shell model and a geometrical triangulation method.

  17. Influence of high power ultrasound on rheological and foaming properties of model ice-cream mixtures

    Directory of Open Access Journals (Sweden)

    Verica Batur

    2010-03-01

    Full Text Available This paper presents research of the high power ultrasound effect on rheological and foaming properties of ice cream model mixtures. Ice cream model mixtures are prepared according to specific recipes, and afterward undergone through different homogenization techniques: mechanical mixing, ultrasound treatment and combination of mechanical and ultrasound treatment. Specific diameter (12.7 mm of ultrasound probe tip has been used for ultrasound treatment that lasted 5 minutes at 100 percent amplitude. Rheological parameters have been determined using rotational rheometer and expressed as flow index, consistency coefficient and apparent viscosity. From the results it can be concluded that all model mixtures have non-newtonian, dilatant type behavior. The highest viscosities have been observed for model mixtures that were homogenizes with mechanical mixing, and significantly lower values of viscosity have been observed for ultrasound treated ones. Foaming properties are expressed as percentage of increase in foam volume, foam stability index and minimal viscosity. It has been determined that ice cream model mixtures treated only with ultrasound had minimal increase in foam volume, while the highest increase in foam volume has been observed for ice cream mixture that has been treated in combination with mechanical and ultrasound treatment. Also, ice cream mixtures having higher amount of proteins in composition had shown higher foam stability. It has been determined that optimal treatment time is 10 minutes.

  18. Effect of Storage Period on the Physicochemical, Sensory and Microbiological Quality of Bakery Flavoured Ice Cream

    Directory of Open Access Journals (Sweden)

    Arashdeep Singh

    2014-08-01

    Full Text Available Storage conditions were known to bring about some physicochemical changes in frozen foods. The present investigation was therefore carried out to examine the effect of storage period on the physicochemical, sensory and microbiological quality of bakery flavoured ice cream. Bakery flavoured ice cream incorporating cookies (plain and chocolate and cakes (vanilla and chocolate at 10 per cent level were prepared and subjected to 60 days of frozen storage and evaluated periodically at intervals of 15 days. With the progress in the storage period total solids, acidity and specific gravity of all ice cream samples increased significantly (p<0.01 during the storage, while pH, antioxidant activity and overrun decreased significantly (p<0.01. Protein, fibre and ash content do not show any significant change during storage. The decrease in total phenolic content was found to be non significant with increase in storage period from 0 to 60 days. Storage period had significant (p<0.01 on L and a*colour attributes of ice cream samples. First dripping time increased while melting rate decreased in all samples. The mean sensory scores of all ice cream samples decreased significantly with progress in storage period at -18±1o C. There was a significant decline in Standard Plate Count (SPC and increase in psychrophillic count with progress in storage period.

  19. Determination of CME 3D parameters based on a new full ice-cream cone model

    Science.gov (United States)

    Na, Hyeonock; Moon, Yong-Jae

    2017-08-01

    In space weather forecast, it is important to determine three-dimensional properties of CMEs. Using 29 limb CMEs, we examine which cone type is close to a CME three-dimensional structure. We find that most CMEs have near full ice-cream cone structure which is a symmetrical circular cone combined with a hemisphere. We develop a full ice-cream cone model based on a new methodology that the full ice-cream cone consists of many flat cones with different heights and angular widths. By applying this model to 12 SOHO/LASCO halo CMEs, we find that 3D parameters from our method are similar to those from other stereoscopic methods (i.e., a triangulation method and a Graduated Cylindrical Shell model). In addition, we derive CME mean density (ρmean=Mtotal/Vcone) based on the full ice-cream cone structure. For several limb events, we determine CME mass by applying the Solarsoft procedure (e.g., cme_mass.pro) to SOHO/LASCO C3 images. CME volumes are estimated from the full ice-cream cone structure. From the power-law relationship between CME mean density and its height, we estimate CME mean densities at 20 solar radii (Rs). We will compare the CME densities at 20 Rs with their corresponding ICME densities.

  20. Manufacture of ice cream with improved microbiological safety by using gamma irradiation

    Energy Technology Data Exchange (ETDEWEB)

    Lee, Ju-Woon [Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup 580-185 (Korea, Republic of)], E-mail: sjwlee@kaeri.re.kr; Kim, Hyun-Joo; Yoon, Yohan; Kim, Jae-Hun [Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup 580-185 (Korea, Republic of); Ham, Jun-Sang [Animal Products Processing Division, National Livestock Research Institute, Rural Development Administration, Suwon 441-706 (Korea, Republic of); Byun, Myung-Woo [Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup 580-185 (Korea, Republic of); Baek, Min [Atomic Energy Policy Division, Ministry of Science and Technology, Seoul 110-760 (Korea, Republic of); Jo, Cheorun [Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764 (Korea, Republic of); Shin, Myung-Gon [Department of Food Science and Biotechnology, Woosong University, Daejeon, 300-718 (Korea, Republic of)

    2009-07-15

    Children suffered from leukemia want to eat delicious dishes, such as cake and ice cream. However, it is very difficult to serve these foods to immune-compromised patients without application of any adequate sanitary measures. This study was conducted to evaluate application of irradiation to frozen ready-to-eat food, ice cream. Three ice creams with flavors of vanilla, chocolate and strawberry were manufactured and gamma irradiated at the absorbed doses of 1, 3, and 5 kGy at -70 deg. C. Total microflora and coliform bacteria were determined, and Listeria spp., Escherichia coli and Salmonella spp. were also tested by the use of API 20E Kit. Aerobic bacteria, yeast/mold and coliforms were contaminated in the levels of 2.3 to 3.3, 2.3 to 2.7 and 1.7 to 2.4 log CFU/g, respectively. In samples irradiated at 5 kGy, the growth of any microorganisms could not be observed. Listeria spp. and E. coli were detected at non-irradiated samples, but S. spp. was not existed. D{sub 10} values of L. ivanovii and E. coli were 0.75 and 0.31 kGy, respectively, in ice cream. From these results, irradiation technology can reduce the risk by the food-borne pathogens of ice cream.

  1. Bacteriological quality of some dairy products (kariesh cheese and ice cream) in alexandria.

    Science.gov (United States)

    Bahareem, Omar H; El-Shamy, Hoda A; Bakr, Wafaa M; Gomaa, Naglaa F

    2007-01-01

    The present study estimated the total viable bacterial density, total and faecal coliforms, and E. coli in Kariesh cheese and ice cream. The study included 160 ice cream and kariesh cheese samples (80 samples each). Ice cream samples were 47 packed (33 cup and 14 stick) and 33 open samples while kariesh cheese samples were 62 open, 18 packed samples (8 of known brand and 10 of unknown brand). Samples were collected from supermarkets, shops and street vendors. All samples were analyzed for enumeration of total viable heterotrophic bacteria using standard pour plate method, and for the determination of the total coliforms, fecal coliforms and E. coli using multiple tube dilution method. Ice cream samples, showed that the total bacterial count was >/=1.5x105 cfu/g in 26 (32.5%) samples, total coliforms were >/= 10 MPN/g in 36 (45.0%) samples, fecal coliforms were detected in 45 (56.3%) samples ,and E. coli was detected in 34 (42.5%). kariesh cheese samples, showed a total coliforms of >/= 10 MPN/g in 54 (67.5%) samples, while fecal coliforms were detected in 64 (80%) samples, and E. coli was detected in 60 (75%). It is recommended to use and implement immediate regulatory measures like good manufacturing practices as well as distribution and retail storage practices for ensuring microbiological safety of ice cream and kariesh cheese.

  2. PLC based automatic control of pasteurize mix in ice cream production

    Science.gov (United States)

    Yao, Xudong; Liang, Kai

    2013-03-01

    This paper describes the automatic control device of pasteurized mix in the ice cream production process.We design a scheme of control system using FBD program language and develop the programmer in the STEP 7-Micro/WIN software, check for any bugs before downloading into PLC .These developed devices will able to provide flexibility and accuracy to control the step of pasteurized mix. The operator just Input the duration and temperature of pasteurized mix through control panel. All the steps will finish automatically without any intervention in a preprogrammed sequence stored in programmable logic controller (PLC). With the help of this equipment we not only can control the quality of ice cream for various conditions, but also can simplify the production process. This control system is inexpensive and can be widely used in ice cream production industry.

  3. Cassava derivatives in ice cream formulations: effects on physicochemical, physical and sensory properties.

    Science.gov (United States)

    de Souza Fernandes, Daiana; Leonel, Magali; Del Bem, Marilia Sbragia; Mischan, Martha Maria; Garcia, Émerson Loli; Dos Santos, Thaís Paes Rodrigues

    2017-05-01

    In the present study, the effects of derivatives of cassava, maltodextrin and bagasse, on the physicochemical, physical and sensory properties of ice creams were investigated. The content of cassava maltodextrin increased significantly the content of carbohydrate and total soluble solids and decreased lipids content. The effect of cassava bagasse was more pronounced than the maltodextrin on physical and sensory parameters. Increased percentage of cassava bagasse in formulation led to decrease of overrun, melting and luminosity, but increased hardness and unfreezable water. Sensory attributes were mainly influenced by cassava bagasse inclusion. The results suggested the potential use of cassava derivatives in ice cream formulations. Ice creams with low percentage of cassava bagasse (1.5) and intermediate values of cassava maltodextrin (3.65%) had good nutritional, technological and sensorial acceptance.

  4. Evaluation of Listeria monocytogenes survival in ice cream mixes flavored with herbal tea using Taguchi method.

    Science.gov (United States)

    Ozturk, Ismet; Golec, Adem; Karaman, Safa; Sagdic, Osman; Kayacier, Ahmed

    2010-10-01

    In this study, the effects of the incorporation of some herbal teas at different concentrations into the ice cream mix on the population of Listeria monocytogenes were studied using Taguchi method. The ice cream mix samples flavored with herbal teas were prepared using green tea and sage at different concentrations. Afterward, fresh culture of L. monocytogenes was inoculated into the samples and the L. monocytogenes was counted at different storage periods. Taguchi method was used for experimental design and analysis. In addition, some physicochemical properties of samples were examined. Results suggested that there was some effect, although little, on the population of L. monocytogenes when herbal tea was incorporated into the ice cream mix. Additionally, the use of herbal tea caused a decrease in the pH values of the samples and significant changes in the color values.

  5. The potential application of rice bran wax oleogel to replace solid fat and enhance unsaturated fat content in ice cream.

    Science.gov (United States)

    Zulim Botega, Daniele C; Marangoni, Alejandro G; Smith, Alexandra K; Goff, H Douglas

    2013-09-01

    The development of structure in ice cream, characterized by its smooth texture and resistance to collapse during melting, depends, in part, on the presence of solid fat during the whipping and freezing steps. The objective of this study was to investigate the potential application of 10% rice bran wax (RBW) oleogel, comprised 90% high-oleic sunflower oil and 10% RBW, to replace solid fat in ice cream. A commercial blend of 80% saturated mono- and diglycerides and 20% polysorbate 80 was used as the emulsifier. Standard ice cream measurements, cryo-scanning electron microscopy (cryo-SEM), differential scanning calorimetry (DSC), and transmission electron microscopy (TEM) were used to evaluate the formation of structure in ice cream. RBW oleogel produced higher levels of overrun when compared to a liquid oil ice cream sample, creating a lighter sample with good texture and appearance. However, those results were not associated with higher meltdown resistance. Microscopy revealed larger aggregation of RBW oleogel fat droplets at the air cell interface and distortion of the shape of air cells and fat droplets. Although the RBW oleogel did not develop sufficient structure in ice cream to maintain shape during meltdown when a mono- and diglycerides and polysorbate 80 blend was used as the emulsifier, micro- and ultrastructure investigations suggested that RBW oleogel did induce formation of a fat globule network in ice cream, suggesting that further optimization could lead to an alternative to saturated fat sources for ice cream applications.

  6. Effect of Frozen Storage Temperature on the Quality of Premium Ice Cream.

    Science.gov (United States)

    Park, Sung Hee; Jo, Yeon-Ji; Chun, Ji-Yeon; Hong, Geun-Pyo; Davaatseren, Munkhtugs; Choi, Mi-Jung

    2015-01-01

    The market sales of premium ice cream have paralleled the growth in consumer desire for rich flavor and taste. Storage temperature is a major consideration in preserving the quality attributes of premium ice cream products for both the manufacturer and retailers during prolonged storage. We investigated the effect of storage temperature (-18℃, -30℃, -50℃, and -70℃) and storage times, up to 52 wk, on the quality attributes of premium ice cream. Quality attributes tested included ice crystal size, air cell size, melting resistance, and color. Ice crystal size increased from 40.3 μm to 100.1 μm after 52 wk of storage at -18℃. When ice cream samples were stored at -50℃ or -70℃, ice crystal size slightly increased from 40.3 μm to 57-58 μm. Initial air cell size increased from 37.1 μm to 87.7 μm after storage at -18℃ for 52 wk. However, for storage temperatures of -50℃ and -70℃, air cell size increased only slightly from 37.1 μm to 46-47 μm. Low storage temperature (-50℃ and -70℃) resulted in better melt resistance and minimized color changes in comparison to high temperature storage (-18℃ and -30℃). In our study, quality changes in premium ice cream were gradually minimized according to decrease in storage temperature up to-50℃. No significant beneficial effect of -70℃ storage was found in quality attributes. In the scope of our experiment, we recommend a storage temperature of -50℃ to preserve the quality attributes of premium ice cream.

  7. Structural, compositional, and sensorial properties of United States commercial ice cream products.

    Science.gov (United States)

    Warren, Maya M; Hartel, Richard W

    2014-10-01

    Commercial vanilla ice cream products from the United States (full fat, low fat, and nonfat) were analyzed for their structural, behavioral (i.e., melt rate and drip-through), compositional, and sensorial attributes. Mean size distributions of ice crystals and air cells, drip-through rates, percent partially coalesced fat, percent overrun and total fat, and density were determined. A trained panel carried out sensory analyses in order to determine correlations between ice cream microstructure attributes and sensory properties using a Spectrum(TM) descriptive analysis. Analyses included melt rate, breakdown, size of ice particulates (iciness), denseness, greasiness, and overall creaminess. To determine relationships and interactions, principle component analysis and multivariate pairwise correlation were performed within and between the instrumental and sensorial data. Greasiness and creaminess negatively correlated with drip-through rate and creaminess correlated with percent total fat and percent fat destabilization. Percent fat did not determine the melt rate on a sensorial level. However, drip-through rate at ambient temperatures was predicted by total fat content of the samples. Based on sensory analysis, high-fat products were noted to be creamier than low and nonfat products. Iciness did not correlate with mean ice crystal size and drip-through rate did not predict sensory melt rate. Furthermore, on a sensorial level, greasiness positively correlated with total percent fat destabilization and mean air cell size positively correlated with denseness. These results indicate that commercial ice cream products vary widely in composition, structure, behavior, and sensory properties. There is a wide range of commercial ice creams in the United States market, ranging from full fat to nonfat. In this research we showed that these ice creams vary greatly in their microstructures, behaviors (the melt/drip-though, collapse, and/or stand up properties of ice cream

  8. Research of Wheat Germ Foaming Capacity in Dairy Ice-Cream Composition

    Directory of Open Access Journals (Sweden)

    V.V. Martich

    2013-09-01

    Full Text Available Surface activity of grain component in model systems and in the milk ice cream is investigated. It is found that increase of wheat germ comtent in model systems and mixtures leads to a corresponding decrease in surface tension in the presence of surface-active plant protein. The expediency of previous frying and shredding of plant material to improve its foaming ability in the milk mixtures is proved. The need of wheat germ hydration before its use to improve functional and technological properties in the ice cream is confirmed.

  9. The implementation of HACCP management system in a chocolate ice cream plant

    Directory of Open Access Journals (Sweden)

    Junchao Lu

    2014-09-01

    Full Text Available To guarantee the safety of chocolate ice cream production, the Hazard Analysis Critical Control Points (HACCP system was applied to the production process. The biological, chemical, and physical hazards that may exist in every step of chocolate ice cream production were identified. In addition, the critical control points were selected and the critical limits, monitoring, corrective measures, records, and verifications were established. The critical control points, which include pasteurization and freezing, were identified. Implementing the HACCP system in food manufacturing can effectively ensure food safety and quality, expand the market, and improve the manufacturers' management level.

  10. The implementation of HACCP management system in a chocolate ice cream plant.

    Science.gov (United States)

    Lu, Junchao; Pua, Xiao-Hui; Liu, Chi-Te; Chang, Che-Lang; Cheng, Kuan-Chen

    2014-09-01

    To guarantee the safety of chocolate ice cream production, the Hazard Analysis Critical Control Points (HACCP) system was applied to the production process. The biological, chemical, and physical hazards that may exist in every step of chocolate ice cream production were identified. In addition, the critical control points were selected and the critical limits, monitoring, corrective measures, records, and verifications were established. The critical control points, which include pasteurization and freezing, were identified. Implementing the HACCP system in food manufacturing can effectively ensure food safety and quality, expand the market, and improve the manufacturers' management level. Copyright © 2013. Published by Elsevier B.V.

  11. Studies on Physical and Sensory Properties of Premium Vanilla Ice Cream Distributed in Korean Market

    OpenAIRE

    2014-01-01

    The object of this study was to investigate the difference in physical and sensory properties of various premium ice creams. The physical properties of the various ice creams were compared by manufacturing brand. The water contents of the samples differed, with BR having the highest value at 60.5%, followed by NT and CS at 57.8% and 56.9%, respectively. The higher the water content, the lower Brix and milk fat contents in all samples. The density of the samples showed almost similar values in...

  12. 糯玉米冰淇淋的研制%Manufacture of Waxy Corn Ice Cream

    Institute of Scientific and Technical Information of China (English)

    王纯彬

    2014-01-01

    Use waxy corn as the main raw material ,considering the effects on the ice cream's appearance and quality,adding 40 percents of corn juice would be fine.We can get the best ice cream after secondary homogeneous process.%以糯玉米为主要原料,通过玉米汁添加量对冰淇淋感官结构的影响及不同均质方法对冰淇淋质量的影响,确定玉米汁添加量40%;经二次均质的冰淇淋效果最好。

  13. Optimization of fat-reduced ice cream formulation employing inulin as fat replacer via response surface methodology.

    Science.gov (United States)

    Pintor, Aurora; Severiano-Pérez, Patricia; Totosaus, Alfonso

    2014-10-01

    The use of new ingredients like inulin for fat replacement is of wide application in the food industry. The aim of the present work was to reduce the fat content on ice cream formulations. It was possible to reduce up to 25% of butyric and vegetable fats with 3% of inulin, with good textural and sensory characteristics of the final product. The substitution of fat with inulin increased the ice cream mix viscosity, improved air incorporation, and produced ice cream with soft and homogeneous textures. Color characteristics were not affected by the replacement. Hedonic sensory analysis showed that optimized fat-reduced inulin ice cream was not perceived different to commercial vanilla ice cream.

  14. The Effect of Combination Carrot Juice (Daucus carota L. and Hunkwee Flour in Manufacturing Kefir Ice Cream on Physical and Chemical Quality of Kefir Ice Cream

    Directory of Open Access Journals (Sweden)

    Ilma Mahdiana

    2017-03-01

    Full Text Available The purpose of this research was to determine the best combination of carrot juice (CJ and hunkwee flour (HF on manufacturing of kefir ice cream. The method of this research was experiment with Completely Randomized Design, 4 treatments and 4 replication, the treatments were without carrot juice + HF 5% (P0, CJ 1.5% + HF 3.5% (P1, CJ 3% + HF 2% (P2, CJ 4.5% + HF 0.5% (P3, the presentage based on Ice Cream Mix (ICM. The variables measured were antioxidant activity, viscosity, total solid and organoleptic (textur, taste and aroma. The data was analized by using Analysis Of Variance (ANOVA continued by Honestly Significance Difference (HSD test. The result of this research showed that the combination of carrot juice and hunkwee flour gave highly significant difference effect (P0.05 on aroma. Conclusion: the combination of carrot juice 1.5% + hunkwee flour 3.5% (P1 in kefir ice cream gave the best result.

  15. The carbon footprint of ice cream and its mitigating options for Unilever in China

    NARCIS (Netherlands)

    Zheng, Wanli

    2010-01-01

    Unilever is planning to expand its ice cream production based on current conditions in China. Produc-tion expansion means increasing demands of raw materials e.g. milk powders, and requirements of energy use for processing, transporting and storing. From

  16. Application of simplex-centroid mixture design to optimize stabilizer combinations for ice cream manufacture.

    Science.gov (United States)

    BahramParvar, Maryam; Tehrani, Mostafa Mazaheri; Razavi, Seyed M A; Koocheki, Arash

    2015-03-01

    This study aimed to obtain the optimum formulation for stabilizers in ice cream that could contest with blends presented nowadays. Thus, different mixtures of three stabilizers, i.e. basil seed gum, carboxymethyl cellulose, and guar gum, at two concentrations (0.15 % & 0.35 %) were studied using mixture design methodology. The influence of these mixtures on some properties of ice cream and the regression models for them were also determined. Generally, high ratios of basil seed gum in mixture developed the apparent viscosity of ice cream mixes and decreased the melting rate. Increasing proportion of this stabilizer as well as guar gum in the mixtures at concentration of 0.15 % enhanced the overrun of samples. Based on the optimization criteria, the most excellent combination was 84.43 % basil seed gum and 15.57 % guar gum at concentration of 0.15 %. This research proved the capability of basil seed gum as a novel stabilizer in ice cream stabilization.

  17. Outbreak of Listeria monocytogenes infections linked to a pasteurized ice cream product served to hospitalized patients.

    Science.gov (United States)

    Rietberg, K; Lloyd, J; Melius, B; Wyman, P; Treadwell, R; Olson, G; Kang, M-G; Duchin, J S

    2016-10-01

    Two cases of hospital-acquired listeriosis were linked to a commercially produced, pasteurized ice cream mix. Manufacturers should implement safety measures from the Food Safety Modernization Act to minimize the risk of Listeria contamination. Dietary guidelines for persons at high risk of listeriosis may need revision to recognize the potential risk from pasteurized products.

  18. Summertime, and the Choosin' Ain't Easy: An Ice Cream Counting Problem.

    Science.gov (United States)

    Kreith, Kurt

    1992-01-01

    Utilizes the problem of determining the number of different ice cream cones and cups that can be made from a choice of 31 flavors to investigate the concepts of combinations and permutations. Provides a set of six related problems with their answers. (MDH)

  19. Determination of enterotoxigenic and methicillin resistant Staphylococcus aureus in ice cream.

    Science.gov (United States)

    Gücükoğlu, Ali; Çadirci, Özgür; Terzi, Göknur; Kevenk, T Onur; Alişarli, Mustafa

    2013-05-01

    The aim of this study was to determine the prevalence of enterotoxigenic and methicillin-resistant Staphylococcus aureus in ice creams. After culture-based identification of isolates, the presence of 16S rRNA and nuc was confirmed by mPCR. S. aureus was identified in 18 of 56 fruity (32.1%), 4 of 32 vanilla (12.5%), and 1 of 12 chocolate (8.3%) ice creams. S. aureus was identified as 38 isolates in 23 ice cream samples by culture-based techniques, but only 35 isolates were confirmed by PCR as S. aureus. To determine the enterotoxigenic properties of PCR-confirmed S. aureus isolates, a toxin detection kit was used (SET RPLA®). Of the 12 enterotoxigenic S. aureus isolates, 9 SEB (75%), 1 SED (8.3%), 1 SEB+SED (8.3%), and 1 SEA+SEB+SED (8.3%) expressing isolates were found. The presence of enterotoxin genes (sea, seb, sed) was identified in 13 (37.1%) out of 35 isolates by the mPCR technique. In the ice cream isolates, the sea, seb, and sed genes were detected: 1 sea (7.6%), 9 seb (69.2%), 1 sed (7.6%), 1 seb+sed (7.6%), and 1 sea+seb+sed (7.6%), respectively. The sec gene was not detected in any of these isolates. One of the 35 (2.8%) S. aureus strain was mecA positive.

  20. Does Hot Water Freeze Faster Than Cold? Or Why Mpemba's Ice Cream Is a Discrepant Event

    Science.gov (United States)

    Palmer, Bill

    1993-01-01

    A discrepant event is a happening contrary to our current beliefs. Discrepant events are said to be useful in clarifying concepts. This is one of the interesting features of current theories of constructivism. The story of Mpemba's ice cream is quite well known, but it is the educational aspects of the experiment that are of interest in this…

  1. Acceptability of Musa Balbisiana (Saba Banana Puree in Two Treatments in Making Ice Cream

    Directory of Open Access Journals (Sweden)

    Mario A. De Castro Jr.

    2016-11-01

    Full Text Available Musa Balbisiana or Saba is a variety of banana fruit that is nutritious and readily available in the market the whole year round. This experimental study aimed to determine the acceptability of the ice cream made from Saba banana puree in two treatments (treatment 1- cooked puree and treatment 2- uncooked puree. Data gathered were described and analyzed using a special Analysis of Variance. The sensory characteristics of the ice cream in two treatments were compared with one another based on the 9-point hedonic scale utilized by trained panelist in the education sector in secondary, tertiary and graduate school level that specialized in food related discipline such as Food Technology, Food Service Management, Technology and Livelihood Education- Food Trades and Hotel and Restaurant Management. Results indicated that in treatment 1( cooked puree the taste and texture of the ice cream were liked extremely however its color was rated liked very much, while in treatment 2 (uncooked puree the texture and color were rated liked moderately while its taste was rated liked very much. A comparison of the sensory characteristics between the two treatments revealed that there is a significant difference in terms of taste, texture and color and overall acceptability of the Saba banana ice cream. It is then recommended that in preparing Saba banana puree using treatment 1 (cooking method, the fruit should be subjected in numerous sieving process using a fine mesh siever or sifter to produce good quality puree texture.

  2. The carbon footprint of ice cream and its mitigating options for Unilever in China

    NARCIS (Netherlands)

    Zheng, Wanli

    2010-01-01

    Unilever is planning to expand its ice cream production based on current conditions in China. Produc-tion expansion means increasing demands of raw materials e.g. milk powders, and requirements of energy use for processing, transporting and storing. From

  3. Helicobacter pylori in ice cream and its control using mastic gum essential oil

    Directory of Open Access Journals (Sweden)

    Nagah Mohamed Saad

    2017-06-01

    Conclusion: All isolates recovered from small scale ice cream samples reflexing the hygienic conditions under which samples were produced. Mastic gum essential oil exhibited a powerful anti-H. pylori effect recommending its addition to food matrix for therapeutic purposes or as a functional food. [J Adv Vet Anim Res 2017; 4(2.000: 132-139

  4. Summertime, and the Choosin' Ain't Easy: An Ice Cream Counting Problem.

    Science.gov (United States)

    Kreith, Kurt

    1992-01-01

    Utilizes the problem of determining the number of different ice cream cones and cups that can be made from a choice of 31 flavors to investigate the concepts of combinations and permutations. Provides a set of six related problems with their answers. (MDH)

  5. Development and characterization of ice cream enriched with different formulations flour jabuticaba bark (Myrciaria cauliflora

    Directory of Open Access Journals (Sweden)

    Marina Leopoldina Lamounier

    2015-09-01

    Full Text Available The aim was to perform the physicochemical characterization of the flour from the bark of jabuticaba, as well as developing three ice cream formulations (enriched with 0, 5 and 10% of this flour and evaluate the physicochemical and sensory characteristics. Fruits were pulped, the peels were dehydrated, dried, crushed and sieved to obtain the flour that was analyzed for physicochemical levels. Then, three ice cream formulations were developed (with 0%, 5% and 10% flour from the bark of jabuticaba, considering the physicochemical and sensorial characteristics. The results showed that the flour from the bark of jabuticaba showed high ash and fiber. The ice creams showed differences (p < 0.05 for pH, titratable acidity, moisture and ash due to the incorporation of flour from the bark of jabuticaba. The only attribute that did not differ (p > 0.05 was soluble solid. The overrun was ecreasing with increasing addition of flour. In the sensory evaluation, only attributes that differ (p < 0.05 were flavor, texture and overall appearance of the formulation with 10% flour from the bark of jabuticaba, which represents that incorporation of 5% flour from the bark of jabuticaba did not affect the cceptability of ice creams. It can be concluded that the enrichment of blemish bark flour provides edible ice increase in nutritional value without affecting the sensory characteristics at the level of 5% added.

  6. Formulation and characterization of nanoencapsulated curcumin using sodium caseinate and its incorporation in ice cream.

    Science.gov (United States)

    Kumar, Deep Diyuti; Mann, Bimlesh; Pothuraju, Ramesh; Sharma, Rajan; Bajaj, Rajesh; Minaxi

    2016-01-01

    In the present investigation, the preparation and characterization of a curcumin nanoemulsion with milk protein (sodium caseinate) and its incorporation into ice cream were undertaken. Among the different combinations, the most stable formulation was observed using milk fat (8%), medium chain triglycerides (2%), curcumin (0.24%) and sodium caseinate (6%) with a mean particle size of 333.8 ± 7.18 nm, a zeta potential of -44.1 ± 0.72 mV and an encapsulation efficiency of 96.9 ± 0.28%. The effect of different processing conditions (heating, pH and ionic strength) on the particle size distribution and zeta potential of the nanoemulsion was evaluated. During heat treatment, the particle size of the nanoemulsion was increased from 333.8 ± 7.18 to 351.1 ± 4.04 nm. The nanoemulsion was destabilized at pH 4.6 and the particle size increased above and below pH 5.0. However, there was a slight increase in the particle size with a change in the ionic concentration. The release kinetics data suggested that in simulated gastro-intestinal digestion, the nanoemulsion was stable against pepsin digestion (a 5.25% release of curcumin), while pancreatic action led to a 16.12% release of curcumin from the nanoemulsion. Finally, our formulation was successfully incorporated into ice cream and the sensory attributes were evaluated. No significant difference was observed in the scores of the sensory attributes between the control and ice cream prepared with a curcumin nanoemulsion. Moreover, the encapsulation efficiency of the curcumin incorporated into the ice cream was 93.7%, which indicates that it can withstand the processing conditions. The findings suggest that ice cream is a suitable dairy product for the delivery of lipophilic bioactive components (curcumin) which can be used for therapeutic purposes.

  7. Ice cream safety in the Dubrovnik area in the period 2006-2008

    Directory of Open Access Journals (Sweden)

    Jakov Zadre

    2010-03-01

    Full Text Available From the epidemiological point of view, ice cream is a very risky foodstuff, which is illustrated by the fact that in 2006, 18.6% (520/2796 of samples from the entire Croatian market were microbiologically unsafe and, therefore, not in compliance with food safety standards. With regards to farreaching health-related, as well as economical and promotional consequences of an alimentary infection and intoxication in the peak tourist season, the aim of this paper was to monitor the microbiological safety of ice-cream from 9 ice-cream parlours in the Dubrovnik city area during three calendar years. During 2006, 13.58% (11/70 of samples were found unsafe. The following bacteria were detected in the samples, which is a sign of non-compliance with food safety standards: representatives of family Enterobacteriaceae in 8 samples (9.87%, Staphylococcus aureus in 3 samples (3.7% and aerobic mesophillic bacteria in 3 samples (3.7%. During 2007, 13.86% (14/87 of samples were not in compliance with food safety standards due to the presence of representatives of family Enterobacteriaceae in 13 samples (12.87% and aerobic mesophillic bacteria in 2 samples (1.98%. In 2008, 9.46% (7/67 of samples were not in compliance with food safety standards due to the presence of representatives of family Enterobacteriaceae in 6 samples (8.1%, aerobic mesophillic bacteria in 2 samples (2.7% and Staphylococcus aureus in 1 sample (1.35%. Neither Salmonella spp. nor Listeria monocytogenes were isolated from any sample. The results indicate an improvement of microbiological safety of ice-cream. Moreover, it is necessary to pay more attention to hygiene during the production, storage and handling of ice-cream in order to further reduce the number of negative samples in which the presence of representatives of family Enterobacteriaceae is recorded.

  8. Determination of HCME 3-D parameters using a full ice-cream cone model

    Science.gov (United States)

    Na, Hyeonock; Moon, Yong-Jae; Lee, Harim

    2016-05-01

    It is very essential to determine three dimensional parameters (e.g., radial speed, angular width, source location) of Coronal Mass Ejections (CMEs) for space weather forecast. Several cone models (e.g., an elliptical cone model, an ice-cream cone model, an asymmetric cone model) have been examined to estimate these parameters. In this study, we investigate which cone type is close to a halo CME morphology using 26 CMEs: halo CMEs by one spacecraft (SOHO or STEREO-A or B) and as limb CMEs by the other ones. From cone shape parameters of these CMEs such as their front curvature, we find that near full ice-cream cone type CMEs are much closer to observations than shallow ice-cream cone type CMEs. Thus we develop a new cone model in which a full ice-cream cone consists of many flat cones with different heights and angular widths. This model is carried out by the following steps: (1) construct a cone for given height and angular width, (2) project the cone onto the sky plane, (3) select points comprising the outer boundary, and (4) minimize the difference between the estimated projection speeds with the observed ones. By applying this model to 12 SOHO/LASCO halo CMEs, we find that 3-D parameters from our method are similar to those from other stereoscopic methods (a geometrical triangulation method and a Graduated Cylindrical Shell model) based on multi-spacecraft data. We are developing a general ice-cream cone model whose front shape is a free parameter determined by observations.

  9. Microbial contamination determination of Cream suit,Traditional Ice Cream and Olovia in Yasuj City

    Directory of Open Access Journals (Sweden)

    SS Khoramrooz

    2015-09-01

    Full Text Available Background & aim: Prevalence of diseases caused by consumption of contaminated food has always been a problem all over the world, and every year spent on improving the disease is costly.Cream suit, Ice cream & olowye for ingredient substance and manufacture & preservation conditional have very high possibility for contamination.The aim of this study is Microbial contamination determination of Cream suit, Traditional Ice Cream and Olovia in Yasuj City Methods: This study is randomized cross sectional study was performed on 64 samples.The samples were taken from the ice cream and confectionery shops in Yasuj city and keep on cold box then the samples were transported in sterile conditions, to the department of medical microbiology laboratory in medical university of yasuj and  microbial contamination rate evaluated by national standard method. Collected data analysed with SPSS software for data description,from central dispersion and table frequency and draw chart.  RESULTS: The survey results showed that 40% o traditional ice cream,cream suit were infected by Staph aurous, Escherichia coli and salmonella respectly (6.7,87 and 0,(50,30 and 0.(0,0 and0 present, and no seen any bacteria on olowye. Conclusion: Due to our research contamination rate traditional ice cream,cream suit and olowye were by Staph aurous, Escherichia coli and salmonella were very high . therefore using different ways to control bacterial growth especaly E.coli the mostly transmited by fecal oral including the use of healthly and safe raw material for promoting health awareness of people involved in the food preparation and production is essential.

  10. Development of a fermented ice-cream as influenced by in situ exopolysaccharide production: Rheological, molecular, microstructural and sensory characterization.

    Science.gov (United States)

    Dertli, Enes; Toker, Omer S; Durak, M Zeki; Yilmaz, Mustafa T; Tatlısu, Nevruz Berna; Sagdic, Osman; Cankurt, Hasan

    2016-01-20

    This study aimed to investigate the role of in situ exopolysaccharide (EPS) production by EPS(+)Streptococcus thermophilus strains on physicochemical, rheological, molecular, microstructural and sensory properties of ice cream in order to develop a fermented and consequently functional ice-cream in which no stabilizers would be required in ice-cream production. For this purpose, the effect of EPS producing strains (control, strain 1, strain 2 and mixture) and fermentation conditions (fermentation temperature; 32, 37 and 42 °C and time; 2, 3 and 4h) on pH, S. thermophilus count, EPS amount, consistency coefficient (K), and apparent viscosity (η50) were investigated and optimized using single and multiple response optimization tools of response surface methodology. Optimization analyses indicated that functional ice-cream should be fermented with strain 1 or strain mixture at 40-42 °C for 4h in order to produce the most viscous ice-cream with maximum EPS content. Optimization analysis results also revealed that strain specific conditions appeared to be more effective factor on in situ EPS production amount, K and η50 parameters than did fermentation temperature and time. The rheological analysis of the ice-cream produced by EPS(+) strains revealed its high viscous and pseudoplastic non-Newtonian fluid behavior, which demonstrates potential of S. thermophilus EPS as thickening and gelling agent in dairy industry. FTIR analysis proved that the EPS in ice-cream corresponded to a typical EPS, as revealed by the presence of carboxyl, hydroxyl and amide groups with additional α-glycosidic linkages. SEM studies demonstrated that it had a web-like compact microstructure with pores in ice-cream, revealing its application possibility in dairy products to improve their rheological properties.

  11. Some quality attributes of low fat ice cream substituted with hulless barley flour and barley ß-glucan.

    Science.gov (United States)

    Abdel-Haleem, Amal M H; Awad, R A

    2015-10-01

    The purpose of this paper is to investigate some quality attributes of low fat ice cream (LFIC) substituted with hulless barley flour (HBF) and barley ß-glucan (BBG). The methodology included in this paper is based on adding HBF (1, 2, 3 and 4 %) as a partial substitution of skim milk powder (SMP) and BBG (0.40 %) as a complete substitution of carboxy methyl cellulose (CMC). All mixes and resultant ice cream samples were evaluated for their physicochemical properties as well as the sensory quality attributes.The results indicated that substitution of SMP with HBF significantly increased total solids (TS), fat and crude fiber, while crude protein and ash significantly decreased in ice cream mixes. BBG exhibited the same manner of control. Specific gravity was gradually increased with adding HBFand BBG in the mixes and therefore the overrun percent was significantly changed in the resultant ice cream. Adding HBF in ice cream formula led to significant decrease in acidity with higher freezing point and the product showed higher ability to meltdown. BBG treatment showed the same trend of control. Values of flow time and viscosity significantly increased with increasing HBF in the ice cream mixes, but these values significantly decreased in BBG mix. The time required to freeze ice cream mixes was decreased with increasing the ratio of HBF but, increased in BBG treatment. The substitution of SMP with 1 and 2 % HBF significantly (P ≤ 0.05) enhanced sensory attributes of ice cream samples. While, BBG treatment achieved mild score and acceptability.

  12. The implementation of a Hazard Analysis and Critical Control Point management system in a peanut butter ice cream plant

    OpenAIRE

    2015-01-01

    To ensure the safety of the peanut butter ice cream manufacture, a Hazard Analysis and Critical Control Point (HACCP) plan has been designed and applied to the production process. Potential biological, chemical, and physical hazards in each manufacturing procedure were identified. Critical control points for the peanut butter ice cream were then determined as the pasteurization and freezing process. The establishment of a monitoring system, corrective actions, verification procedures, and doc...

  13. Assessing the effects of different prebiotic dietary oligosaccharides in sheep milk ice cream.

    Science.gov (United States)

    Balthazar, C F; Silva, H L A; Vieira, A H; Neto, R P C; Cappato, L P; Coimbra, P T; Moraes, J; Andrade, M M; Calado, V M A; Granato, D; Freitas, M Q; Tavares, M I B; Raices, R S L; Silva, M C; Cruz, A G

    2017-01-01

    The objective of this study was to assess the effects of different prebiotic dietary oligosaccharides (inulin, fructo-oligosaccharide, galacto-oligossacaride, short-chain fructo-oligosaccharide, resistant starch, corn dietary oligosaccharide and polydextrose) in non-fat sheep milk ice cream processing through physical parameters, water mobility and thermal analysis. Overall, the fat replacement by dietary prebiotic oligosaccharides significantly decreased the melting time, melting temperature and the fraction and relaxation time for fat and bound water (T22) while increased the white intensity and glass transition temperature. The replacement of sheep milk fat by prebiotics in sheep milk ice cream constitutes an interesting option to enhance nutritional aspects and develop a functional food.

  14. Comparison of CME radial velocities from a flux rope model and an ice cream cone model

    Science.gov (United States)

    Kim, T.; Moon, Y.; Na, H.

    2011-12-01

    Coronal Mass Ejections (CMEs) on the Sun are the largest energy release process in the solar system and act as the primary driver of geomagnetic storms and other space weather phenomena on the Earth. So it is very important to infer their directions, velocities and three-dimensional structures. In this study, we choose two different models to infer radial velocities of halo CMEs since 2008 : (1) an ice cream cone model by Xue et al (2005) using SOHO/LASCO data, (2) a flux rope model by Thernisien et al. (2009) using the STEREO/SECCHI data. In addition, we use another flux rope model in which the separation angle of flux rope is zero, which is morphologically similar to the ice cream cone model. The comparison shows that the CME radial velocities from among each model have very good correlations (R>0.9). We will extending this comparison to other partial CMEs observed by STEREO and SOHO.

  15. Factors Affecting the Changes of Ice Crystal Form in Ice Cream

    Science.gov (United States)

    Wang, Xin; Watanabe, Manabu; Suzuki, Toru

    In this study, the shape of ice crystals in ice cream was quantitatively evaluated by introducing fractal analysis. A small droplet of commercial ice cream mix was quickly cooled to about -30°C on the cold stage of microscope. Subsequently, it was heated to -5°C or -10°C and then held for various holding time. Based on the captured images at each holding time, the cross-sectional area and the length of circumference for each ice crystal were measured to calculate fractal dimension using image analysis software. The results showed that the ice crystals were categorized into two groups, e.g. simple-shape and complicated-shape, according to their fractal dimensions. The fractal dimension of ice crystals became lower with increasing holding time and holding temperature. It was also indicated that the growing rate of complicated-shape ice crystals was relatively higher because of aggregation.

  16. 香菇冰淇淋的研制%Manufacture of Dried Mushroom Ice Cream

    Institute of Scientific and Technical Information of China (English)

    王纯彬

    2014-01-01

    在传统冰淇淋的基础上,研制了香菇冰淇淋。既具有降温解署作用,又具有降血压、降血糖的保健功效。对预防癌症,抵抗流行性病毒及艾滋病毒的感染有一定的作用,是高血压和糖尿病患者较适宜的保健食品。%We developed a new kind of dried mushroom ice cream on the basis of traditional ice cream. It had many efficacies such as:keeping cool in hot days;lowering blood pressure and hypoglycemic. It even had effect on preventing cancer and pandemic virus. Thus, it was a suitable health food for hypertensive patients and diabetes patients.

  17. Physicochemical and sensory characteristics of goat and cow milk ice cream made with vegetable fat.

    Directory of Open Access Journals (Sweden)

    Alejandro Chacón-Villalobos

    2015-12-01

    Full Text Available The aim of this study was to determine the effect of the amount of goat and cow milk over the physicochemical and sensory characteristics of ice cream flavored with vegetable fat. In Costa Rica in 2010, three inclusion percentages of milk (100% goat, 100% cow, and a mixture of both 50%: 50% were evaluated, as well as the inclusion of different flavors (strawberry, strawberry with topping, and vanilla on the overrun, texture, melting, color, and acceptance of ice cream with vegetable fat. No parameters depended on the type of milk (p>0.05, while overrun varied between batches (p<0.05. There was a flavor*milk interaction for melting rate, texture, and pH attributable to the addition of topping. There was a significant effect on the colorimetric measurement based on the variables of the CIE system L*, a* and C*, on flavor (p<0.05, and an interaction type of milk*flavor for parameters b* and °h (tint or hue was attributed to topping and colorants. Both vegetable fat and topping increased the content of total solids in the mixture; it was associated to a lower rate of aeration, a low melting time, and a more consistency. A cluster analysis for sensory liking, distinguished between three groups: group 1 (15.25%, which liked all products, group 2 (62.71% that moderately liked them all, and group 3 (22.03% who neither show like nor dislike. Groups 2 and 3 showed greater liking for products with topping. The results of the sensory panel as well as the physicochemical and instrumental characterizations show that the type of milk used to make ice cream is not a determining factor, so it is feasible to produce goat milk ice cream and obtain a quality product with good acceptance.

  18. Delicious ice Creams in Plain Awful. Why does salt thaw ice?

    OpenAIRE

    Bagnoli, Franco

    2016-01-01

    Plain Awful is an imaginary valley on the Andes populated by a highly-imitative, cubical people for which the most criminal offence is to exhibit round objects. The duck family (Scrooge, Donald and nephews) are teaming against Scrooge's worst enemy, Flintheart Glomgold, trying to buy the famous Plain Awful square eggs. Inadvertently, Scrooge violates the taboo, showing his Number One Dime, and is imprisoned in the stone quarries. He can be released only after the presentation of an ice cream ...

  19. Development of a Full Ice-cream Cone Model for Halo Coronal Mass Ejections

    Science.gov (United States)

    Na, Hyeonock; Moon, Y.-J.; Lee, Harim

    2017-04-01

    It is essential to determine three-dimensional parameters (e.g., radial speed, angular width, and source location) of coronal mass ejections (CMEs) for the space weather forecast. In this study, we investigate which cone type represents a halo CME morphology using 29 CMEs (12 Solar and Heliospheric Observatory (SOHO)/Large Angle and Spectrometric Coronagraph (LASCO) halo CMEs and 17 Solar Terrestrial Relations Observatory (STEREO)/Sun-Earth Connection Coronal and Heliospheric Investigation COR2 halo CMEs) from 2010 December to 2011 June. These CMEs are identified as halo CMEs by one spacecraft (SOHO or one of STEREO A and B) and limb ones by the other spacecraft (One of STEREO A and B or SOHO). From cone shape parameters of these CMEs, such as their front curvature, we find that the CME observational structures are much closer to a full ice-cream cone type than a shallow ice-cream cone type. Thus, we develop a full ice-cream cone model based on a new methodology that the full ice-cream cone consists of many flat cones with different heights and angular widths to estimate the three-dimensional parameters of the halo CMEs. This model is constructed by carrying out the following steps: (1) construct a cone for a given height and angular width, (2) project the cone onto the sky plane, (3) select points comprising the outer boundary, and (4) minimize the difference between the estimated projection speeds with the observed ones. By applying this model to 12 SOHO/LASCO halo CMEs, we find that 3D parameters from our method are similar to those from other stereoscopic methods (i.e., a triangulation method and a Graduated Cylindrical Shell model).

  20. Synbiotic yogurt-ice cream produced via incorporation of microencapsulated lactobacillus acidophilus (la-5) and fructooligosaccharide.

    Science.gov (United States)

    Ahmadi, Abbas; Milani, Elnaz; Madadlou, Ashkan; Mortazavi, Seyed Ali; Mokarram, Reza Rezaei; Salarbashi, Davoud

    2014-08-01

    Yogurt-ice cream is a nutritious product with a refreshing taste and durability profoundly longer than that of yogurt. The probiotic Lactobacillus acidophilus (La-5) cells either in free or encapsulated form were incorporated into yog-ice cream and their survivability were studied. Fructooligosaccharide (FOS) as a prebiotic compound at three levels (0, 4 & 8 % w/w) was added to yogurt-ice cream mix and its effects on some chemical properties, overrun and firmness of product were evaluated. The higher the incorporated FOS concentration, the lower were the pH value and higher the total solid content of treatments. FOS incorporation (8 %) significantly increased the overrun of treatments and reduced their firmness. The viable counts of free probiotics decreased from ~9.55 to ~7.3 log cfu/g after 60 days of frozen storage while that of encapsulated cells merely decreased less than 1 log cycle. Encapsulation with alginate microbeads protected the probiotic cells against injuries in the freezing stage as well as, during frozen storage.

  1. Comparison of Asymmetric and Ice-cream Cone Models for Halo Coronal Mass Ejections

    Science.gov (United States)

    Na, H.; Moon, Y.

    2011-12-01

    Halo coronal mass ejections (HCMEs) are major cause of the geomagnetic storms. To minimize the projection effect by coronagraph observation, several cone models have been suggested: an ice-cream cone model, an asymmetric cone model etc. These models allow us to determine the three dimensional parameters of HCMEs such as radial speed, angular width, and the angle between sky plane and central axis of the cone. In this study, we compare these parameters obtained from different models using 48 well-observed HCMEs from 2001 to 2002. And we obtain the root mean square error (RMS error) between measured projection speeds and calculated projection speeds for both cone models. As a result, we find that the radial speeds obtained from the models are well correlated with each other (R = 0.86), and the correlation coefficient of angular width is 0.6. The correlation coefficient of the angle between sky plane and central axis of the cone is 0.31, which is much smaller than expected. The reason may be due to the fact that the source locations of the asymmetric cone model are distributed near the center, while those of the ice-cream cone model are located in a wide range. The average RMS error of the asymmetric cone model (85.6km/s) is slightly smaller than that of the ice-cream cone model (87.8km/s).

  2. MANAGING THE COLD CHAIN: A CASE STUDY AT A SOUTH AFRICAN ICE CREAM COMPANY

    Directory of Open Access Journals (Sweden)

    J. Grobler

    2012-01-01

    Full Text Available

    ENGLISH ABSTRACT: This paper documents the results of a supply chain management (SCM case study conducted at Centurion Ice Cream and Sweets CC, a producer of ice cream in the greater Gauteng area. The current SCM environment was first analyzed before the distribution function was identified as a prime candidate for further analysis. A Monte Carlo simulation was subsequently performed to investigate the effect of different distribution scenarios. The paper concludes with an investigation into information technology (IT as the enabler for improved supply chain performance.

    AFRIKAANSE OPSOMMING: Hierdie artikel dokumenteer die resultate van ‘n voorsieningskanaalgevallestudie uitgevoer by Centurion Ice Cream and Sweets CC, ‘n roomysvervaardiger in die Gauteng-area. Die voorsieningskanaal is eers ontleed voordat die distribusiefunksie geïdentifiseer is as ‘n kandidaat vir verdere analise. ‘n Monte Carlo-simulasie uitgevoer om die effek van verskillende distribusiescenarios te ondersoek. Die artikel sluit af met ‘n ondersoek na inligtingstegnologie as katalisator vir verbeterde voorsieningskanaalprestasie.

  3. Whey protein phospholipid concentrate and delactosed permeate: Applications in caramel, ice cream, and cake.

    Science.gov (United States)

    Levin, M A; Burrington, K J; Hartel, R W

    2016-09-01

    Whey protein phospholipid concentrate (WPPC) and delactosed permeate (DLP) are 2 coproducts of cheese whey processing that are currently underutilized. Past research has shown that WPPC and DLP can be used together as a functional dairy ingredient in foods such as ice cream, soup, and caramel. However, the scope of the research has been limited to a single WPPC supplier. The variability of the composition and functionality of WPPC was previously studied. The objective of this research was to expand on the previous study and examine the potential applications of WPPC and DLP blends in foods. In ice cream, WPPC was added as a natural emulsifier to replace synthetic emulsifiers. The WPPC decreased the amount of partially coalesced fat and increased the drip-through rate. In caramel, DLP and WPPC replaced sweetened condensed skim milk and lecithin. Cold flow increased significantly, and hardness and stickiness decreased. In cake, DLP and WPPC were added as a total replacement of eggs, with no change in yield, color, or texture. Overall, WPPC and DLP can be utilized as functional dairy ingredients at a lower cost in ice cream and cake but not in chewy caramel.

  4. Delicious ice Creams in Plain Awful. Why does salt thaw ice?

    CERN Document Server

    Bagnoli, Franco

    2016-01-01

    Plain Awful is an imaginary valley on the Andes populated by a highly-imitative, cubical people for which the most criminal offence is to exhibit round objects. The duck family (Scrooge, Donald and nephews) are teaming against Scrooge's worst enemy, Flintheart Glomgold, trying to buy the famous Plain Awful square eggs. Inadvertently, Scrooge violates the taboo, showing his Number One Dime, and is imprisoned in the stone quarries. He can be released only after the presentation of an ice cream soda to the President of Plain Awful. Donald and his nephews fly with Flintheart to deliver it, but Scrooge's enemy, of course, betrays the previous agreement after getting the ice cream, forcing the ducks into making an emergence replacement on the spot. Using dried milk, sugar and chocolate from their ration packs, plus some snow and salt for cooling they are able make the ice cream, and after dressing it with the carbonated water from a fire extinguisher they finally manage to produce the desired dessert. This comic ma...

  5. Detection of microbial concentration in ice-cream using the impedance technique.

    Science.gov (United States)

    Grossi, M; Lanzoni, M; Pompei, A; Lazzarini, R; Matteuzzi, D; Riccò, B

    2008-06-15

    The detection of microbial concentration, essential for safe and high quality food products, is traditionally made with the plate count technique, that is reliable, but also slow and not easily realized in the automatic form, as required for direct use in industrial machines. To this purpose, the method based on impedance measurements represents an attractive alternative since it can produce results in about 10h, instead of the 24-48h needed by standard plate counts and can be easily realized in automatic form. In this paper such a method has been experimentally studied in the case of ice-cream products. In particular, all main ice-cream compositions of real interest have been considered and no nutrient media has been used to dilute the samples. A measurement set-up has been realized using benchtop instruments for impedance measurements on samples whose bacteria concentration was independently measured by means of standard plate counts. The obtained results clearly indicate that impedance measurement represents a feasible and reliable technique to detect total microbial concentration in ice-cream, suitable to be implemented as an embedded system for industrial machines.

  6. A novel method for the determination of synthetic colors in ice cream samples.

    Science.gov (United States)

    Tripathi, Meenakshi; Khanna, Subhash K; Das, Mukul

    2004-01-01

    A simple method has been developed for the extraction, separation, and determination of synthetic colors in ice cream samples. The process involves the breakdown of emulsion by neutral detergents (Triton X-100 and Tween 20) followed by extraction with petroleum ether for removal of fat. The aqueous colored solution obtained is treated with 5% acetic acid, and the uptake of color is carried out by a wool-dyeing technique. The color is eluted from the wool with 5% ammonia solution, the solution is evaporated to dryness, and the residue is dissolved in 60% ethanol for paper chromatography using trisodium citrate-ammonia-water (2 + 5 + 95, w/v/v) as the mobile phase. The colored spots from the paper chromatogram are cut and eluted with 60% ethanol, and the absorbance is measured at the respective lambda maximum corresponding to the Rf value of the appropriate standard. The recoveries of 6 colors, including sunset yellow FCF (SSYFCF), tartrazine, carmoisine, ponceau 4R, brilliant blue FCF (BBFCF), and fast green FCF from spiked samples with either detergent were found to be >90%. However, recoveries of erythrosine were 21 and 65% with Triton X-100 and Tween 20, respectively. Indigo carmine could not be recovered at all because of its fugitive property in 5% ammonia solution, which is used to strip the color from the wool. The sensitivity of the method with the use of Tween 20 is 1 ppm (1 microg/g) for the colors in spiked ice cream samples. With this method, we analyzed samples of 20 branded colored ice cream. The results showed the presence of tartrazine (8.4-43.3 ppm), SSYFCF (23.5-117.6 ppm), carmoisine (traces-53.2 ppm), erythrosine (3.5 ppm), and BBFCF (4.1 ppm) in the ice cream samples. Apart from 2 samples of tuttifruity, all of the ice cream samples showed the presence of permitted synthetic colors below the permissible level of 100 ppm established by the Prevention of Food Adulteration Act of India.

  7. A customer value analysis of Taiwan ice cream market: a means-end chain approach across consumption situations.

    Science.gov (United States)

    Chen, Yan-Kwang; Tsai, Pei-Shan; Chiu, Fei-Rung

    2015-01-01

    In the highly competitive market, it is increasingly hard for ice cream stores to develop creative marketing strategies to retain existing customers and attract new ones. This study applies the means-end chain approach to identify the customer value, consequences, and attributes of ice cream and to suggest useful information for ice cream sellers to develop differential marketing strategies across various consumption situations (i.e. on a date, gathering with friends, craving for ice cream). This study conducted one-on-one in-depth interviews with participants. The interview content was subsequently analyzed and coded to produce an implication matrix and a hierarchical value map, which was further used to determine customers' value perceptions. The results indicate the terminal values of the highest strength comprised economy, pleasure, and efficiency. Pleasure was emphasized among consumers who were on a date or gathering with friends, whereas satisfaction was emphasized among consumers who craved ice cream. Based on the results, the study also provides suggestions to the industry and future researchers.

  8. The performance of probiotic fermented sheep milk and ice cream sheep milk in inhibiting enamel mineral loss.

    Science.gov (United States)

    Nadelman, P; Frazão, J V; Vieira, T I; Balthazar, C F; Andrade, M M; Alexandria, A K; Cruz, A G; Fonseca-Gonçalves, A; Maia, L C

    2017-07-01

    The study aimed to evaluate the effects of two different sheep milk-based food matrices - fermented sheep milk and ice cream - with added probiotic bacteria (Lactobacillus casei 431) on dental enamel subjected to an in vitro highly cariogenic challenge. Sixty enamel blocks were selected and randomly allocated into five treatment groups (n=12): conventional fermented sheep milk (CFSM), probiotic fermented sheep milk (PFSM), conventional sheep milk ice cream (CSMIC), probiotic sheep milk ice cream (PSMIC) and control using deionized water. The blocks were subjected to highly cariogenic pH cycling and the products were applied (5min), in a blinded way, once a day to simulate a daily use for 8 consecutive days. A microhardness test was performed before and after the treatment to estimate the percentage of microhardness surface loss (% SML). Scanning electronic microscopy (SEM) was performed to confirm the mineral loss. All groups had lost microhardness after the experiment. However, CFSM and PFSM exhibited the most positive findings when compared to the control in both ice creams. Scanning electron microscopy showed less mineral loss in CFSM and PFSM compared with CSMIC, PSMIC and control after the cariogenic challenge. Overall, fermented milk decreased mineral loss from enamel subjected to a highly cariogenic challenge, regardless of the presence of probiotics in their composition, which had a higher efficacy compared to ice cream. Copyright © 2017 Elsevier Ltd. All rights reserved.

  9. Toxigenic genes, spoilage potential, and antimicrobial resistance of Bacillus cereus group strains from ice cream.

    Science.gov (United States)

    Arslan, Seza; Eyi, Ayla; Küçüksarı, Rümeysa

    2014-02-01

    Bacillus spp. can be recovered from almost every environment. It is also found readily in foods, where it may cause food spoilage and/or food poisoning due to its toxigenic and pathogenic nature, and extracellular enzymes. In this study, 29 Bacillus cereus group strains from ice cream were examined for the presence of following virulence genes hblC, nheA, cytK and ces genes, and tested for a range of the extracellular enzymes, and antimicrobial susceptibility. The strains were found to produce extracellular enzymes: proteolytic and lipolytic activity, gelatin hydrolysis and lecithinase production (100%), DNase production (93.1%) and amylase activity (93.1%). Of 29 strains examined, 24 (82.8%) showed hemolytic activity on blood agar. Beta-lactamase enzyme was only produced by 20.7% of B. cereus group. Among 29 B. cereus group from ice cream, nheA was the most common virulence gene detected in 44.8% of the strains, followed by hblC gene with 17.2%. Four (13.8%) of the 29 strains were positive for both hblC gene and nheA gene. Contrarily, cytK and ces genes were not detected in any of the strains. Antimicrobial susceptibility of ice cream isolates was tested to 14 different antimicrobial agents using the disc diffusion method. We detected resistance to penicillin and ampicillin with the same rate of 89.7%. Thirty-one percent of the strains were multiresistant to three or more antibiotics. This study emphasizes that the presence of natural isolates of Bacillus spp. harboring one or more enterotoxin genes, producing extracellular enzymes which may cause spoilage and acquiring antibiotic resistance might hold crucial importance in the food safety and quality.

  10. Effect of calcium chloride addition on ice cream structure and quality.

    Science.gov (United States)

    Costa, F F; Resende, J V; Abreu, L R; Goff, H D

    2008-06-01

    The influence of calcium fortification by the addition of calcium chloride on quality parameters of ice cream based on physical properties was investigated, as was the effect of kappa-carrageenan at modifying the effects of this calcium fortification. Four ice cream mixes of conventional composition, with added kappa-carrageenan (0 or 0.025%) and added calcium chloride (0 or 4.4 g L(-1) = 40 mM of added Ca(2+)), were prepared. Modulated temperature-differential scanning calorimetry was used to investigate the effect of calcium chloride on the nucleation temperature, enthalpy of melting, and freezing point depression. The protein composition of 15.4% (wt/wt) reconstituted skim milk powder solutions with or without 4.4 g L(-1) added CaCl(2) and in the supernatant after ultracentrifugation was determined. Fat particle size distributions in ice cream were characterized by light scattering. Ice crystal sizes before and after temperature cycling were determined by cold-stage light microscopy. The results demonstrated that the addition of calcium chloride led to a substantial increase in ice crystal sizes and in fat partial coalescence, which were exacerbated by the addition of kappa-carrageenan. These results can be explained by the interaction between Ca(2+) ions and casein micelles, rather than any effects on freezing point depression. The calcium ions led to a more compact micelle, less serum beta-casein, and high fat destabilization, all of which would be expected to reduce macromolecular structure and volume occupancy in the unfrozen phase, which led to increased rates of ice recrystallization.

  11. Comparison of dry medium culture plates for mesophilic aerobic bacteria in milk, ice cream, ham, and codfish fillet products.

    Science.gov (United States)

    Park, Junghyun; Kim, Myunghee

    2013-12-01

    This study was performed to compare the performance of Sanita-Kun dry medium culture plate with those of traditional culture medium and Petrifilm dry medium culture plate for the enumeration of the mesophilic aerobic bacteria in milk, ice cream, ham, and codfish fillet. Mesophilic aerobic bacteria were comparatively evaluated in milk, ice cream, ham, and codfish fillet using Sanita-Kun aerobic count (SAC), Petrifilm aerobic count (PAC), and traditional plate count agar (PCA) media. According to the results, all methods showed high correlations of 0.989~1.000 and no significant differences were observed for enumerating the mesophilic aerobic bacteria in the tested food products. SAC method was easier to perform and count colonies efficiently as compared to the PCA and PAC methods. Therefore, we concluded that the SAC method offers an acceptable alternative to the PCA and PAC methods for counting the mesophilic aerobic bacteria in milk, ice cream, ham, and codfish fillet products.

  12. The implementation of a Hazard Analysis and Critical Control Point management system in a peanut butter ice cream plant

    Directory of Open Access Journals (Sweden)

    Yu-Ting Hung

    2015-09-01

    Full Text Available To ensure the safety of the peanut butter ice cream manufacture, a Hazard Analysis and Critical Control Point (HACCP plan has been designed and applied to the production process. Potential biological, chemical, and physical hazards in each manufacturing procedure were identified. Critical control points for the peanut butter ice cream were then determined as the pasteurization and freezing process. The establishment of a monitoring system, corrective actions, verification procedures, and documentation and record keeping were followed to complete the HACCP program. The results of this study indicate that implementing the HACCP system in food industries can effectively enhance food safety and quality while improving the production management.

  13. Omega-3 fatty acids and oxidative stability of ice cream supplemented with olein fraction of chia (Salvia hispanica L.) oil.

    Science.gov (United States)

    Ullah, Rahman; Nadeem, Muhammad; Imran, Muhammad

    2017-02-07

    Chia (Salvia hispanica L.) has been regarded as good source of polyunsaturated omega-3 fatty acids with cardiac, hepatic, hypotensive, antiallergic and antidiabetic role. Concentration of omega-3 fatty acids in chia oil can be enhanced by fractionation. Olein/low melting fraction of chia oil has higher concentration of omega-3 fatty acids. Therefore, main objective of current investigation was determination of various concentration effect of olein fraction of chia oil on omega-3 fatty acids, oxidative stability and sensory characteristics of ice cream. Ice cream samples were prepared by partially replacing the milk fat with olein fraction of chia oil at 5, 10, 15 and 20% concentrations (T1, T2, T3 and T4), respectively. Ice cream prepared from 100% milk fat was kept as control. Ice cream samples stored at -18 °C for 60 days were analysed at 0, 30 and 60 days of the storage period. Fatty acid profile, total phenolic contents, total flavonoids, free fatty acids, peroxide value, anisidine value and sensory characteristics of ice cream samples was studied. Concentration of α-linolenic acid, eicosapentaenoic acid, docosapentaenoic acid and docosahexaenoic acid in T4 was 13.24, 0.58, 0.42 and 0.31%, respectively. Total phenolic contents of control, T1, T2, T3 and T4 were recorded 0.12, 1.65, 3.17, 5.19 and 7.48 mg GAE/mL, respectively. Total flavonoid content of control, T1, T2, T3 and T4 were found 0.08, 0.64, 1.87, 3.16 and 4.29 mg Quercetin Equivalent/mL. 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity of control, T1, T2, T3 and T4 was noted 5.61, 17.43, 36.84, 51.17 and 74.91%, respectively. After 60 days of storage period, the highest peroxide value of 1.84 (MeqO2/kg) was observed in T4, which was much less than allowable limit of 10 (MeqO2/kg). Flavour score was non-significant after 30 days of storage period. Supplementation of ice cream with olein fraction of chia oil enhanced the concentration of omega-3 fatty acids and improved

  14. The effect of food and ice cream on the adsorption capacity of paracetamol to high surface activated charcoal

    DEFF Research Database (Denmark)

    Høgberg, Lotte Christine Groth; Angelo, Helle Riis; Christophersen, Anne Bolette

    2003-01-01

    The effect of added food mixture (as if food was present in the stomach of an intoxicated patient) or 4 different types of ice cream (added as a flavouring and lubricating agent) on the adsorption of paracetamol (acetaminophen) to 2 formulations of activated charcoal was determined in vitro......, and paracetamol were mixed with either food mixture or ice cream followed by one hr incubation. The maximum adsorption capacity of paracetamol to activated charcoal was calculated using Langmuirs adsorption isotherm. Paracetamol concentration was analyzed using high pressure liquid chromatography. In the presence...... of food, the paracetamol adsorption capacity of the 2 activated charcoals was reduced by max. 19% (Pcream was mixed with the charcoal...

  15. Rheological and thermophysical properties of model compounds for ice-cream with reduced fat and sugar

    Directory of Open Access Journals (Sweden)

    Drago Šubarić

    2010-06-01

    Full Text Available The aim of this research was to investigate the effect of hydrocolloid carrageenan, native tapioca starch and powdered whey on viscosity and thermophysical properties of model ice-cream mixtures with reduced content of sugar and fat. Measurements were performed immediately after mixture preparation and after two months of storage at -18 °C. Results showed that rheological properties of model ice-cream mixtures with reduced content of sugar and fat can be improved by addition of starch and whey, particularly at low temperatures (0 and -5 °C. Improvement of properties at low temperatures is particularly important for before mentioned group of products, as well as the fact that raw materials used in the recipes are cost effective and have high nutritive value. Two-month storage at -18 °C resulted in increase of rheological parameters of all investigated samples. Freeze and thaw temperatures of model mixtures were not changed significantly after two months of storage. On the other hand, enthalpies of freezing and thawing have after storage in the most cases decreased.

  16. 丹贝冰淇淋的研制%Development of tempeh ice cream

    Institute of Scientific and Technical Information of China (English)

    潘道东; 吴菊清; 董明盛; 江汉湖

    2001-01-01

    利用正交试验探讨了丹贝粉、奶粉、人造奶油及瓜儿胶的添加量对丹贝冰淇淋膨胀率及感官质量的影响。结果显示,它们对丹贝冰淇淋的膨胀率和感官质量均有显著性的影响。当丹贝粉、奶粉、人造奶油及瓜儿胶的添加量分别为9.0%、5.0%、5.0%和0.2%时,冰淇淋的膨胀率和感官质量均达到最佳。%In the present study,effects of Tempeh powder,milk powder,butter,and guar gum on swell rate and sensory organ quality of Tempeh ice cream were investigated by orthogonal test method.Results showed that the swell rate and sensory organ quality of Tempeh ice cream were significantly effected by the above factors.The best swell rate and sensory organ quality were obtained when the contents of Tempeh powder,milk powder,butter,and guar gum were 9.0%,5.0%,5.0% and 0.2% respectively.

  17. A hybrid flow shop model for an ice cream production scheduling problem

    Directory of Open Access Journals (Sweden)

    Imma Ribas Vila

    2009-07-01

    Full Text Available Normal 0 21 false false false ES X-NONE X-NONE /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Taula normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-qformat:yes; mso-style-parent:""; mso-padding-alt:0cm 5.4pt 0cm 5.4pt; mso-para-margin:0cm; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman","serif";} In this paper we address the scheduling problem that comes from an ice cream manufacturing company. This production system can be modelled as a three stage nowait hybrid flow shop with batch dependent setup costs. To contribute reducing the gap between theory and practice we have considered the real constraints and the criteria used by planners. The problem considered has been formulated as a mixed integer programming. Further, two competitive heuristic procedures have been developed and one of them will be proposed to schedule in the ice cream factory.

  18. Effect of different sweetener blends and fat types on ice cream properties

    Directory of Open Access Journals (Sweden)

    Elieste da Silva Junior

    2011-03-01

    Full Text Available The development of processed foods requires the understanding of the phenomena that dictate the ingredient interactions normally used in food formulations, as well as the effects of the numerous operations involved in the processing of the final product. In ice creams, sugars are responsible for taste, but they also affect the freezing behavior and viscosity of processed mixes. Components such as fats influence mechanical properties, melting resistance, and palatability of final products. The objective was to study the technological effects of different sugars and fats on the structure of ice cream formulations. Fructose syrup was used as a substitute for glucose syrup in blends with sucrose, and palm fat was employed as an alternative to hydrogenated vegetable fat. The analysis of variance showed significant differences in chemical compositions. Hygroscopicity of fructose syrup increased the solids content in the formulations. Melting rate and overrun were higher in products added with this sugar. Palm fat caused changes in melting ranges of formulations, and higher melting rate was observed in the combination of palm fat and fructose syrup.

  19. Recovery of biogas as a source of renewable energy from ice-cream production residues and wastewater.

    Science.gov (United States)

    Demirel, Burak; Orok, Murat; Hot, Elif; Erkişi, Selin; Albükrek, Metin; Onay, Turgut T

    2013-01-01

    Proper management of waste streams and residues from agro-industry is very important to prevent environmental pollution. In particular, the anaerobic co-digestion process can be used as an important tool for safe disposal and energy recovery from agro-industry waste streams and residues. The primary objective of this laboratory-scale study was to determine whether it was possible to recover energy (biogas) from ice-cream production residues and wastewater, through a mesophilic anaerobic co-digestion process. A high methane yield of 0.338 L CH4/gCOD(removed) could be achieved from anaerobic digestion of ice-cream wastewater alone, with almost 70% of methane in biogas, while anaerobic digestion of ice-cream production residue alone did not seem feasible. When wastewater and ice-cream production residue were anaerobically co-digested at a ratio of 9:1 by weight, the highest methane yield of 0.131 L CH4/gCOD(removed) was observed. Buffering capacity seemed to be imperative in energy recovery from these substrates in the anaerobic digestion process.

  20. Modeling of the effect of freezer conditions on the hardness of ice cream using response surface methodology.

    Science.gov (United States)

    Inoue, K; Ochi, H; Habara, K; Taketsuka, M; Saito, H; Ichihashi, N; Iwatsuki, K

    2009-12-01

    The effect of conventional continuous freezer parameters [mix flow (L/h), overrun (%), drawing temperature ( degrees C), cylinder pressure (kPa), and dasher speed (rpm)] on the hardness of ice cream under varying measured temperatures (-5, -10, and -15 degrees C) was investigated systematically using response surface methodology (central composite face-centered design), and the relationships were expressed as statistical models. The range (maximum and minimum values) of each freezer parameter was set according to the actual capability of the conventional freezer and applicability to the manufacturing process. Hardness was measured using a penetrometer. These models showed that overrun and drawing temperature had significant effects on hardness. The models can be used to optimize freezer conditions to make ice cream of the least possible hardness under the highest overrun (120%) and a drawing temperature of approximately -5.5 degrees C (slightly warmer than the lowest drawing temperature of -6.5 degrees C) within the range of this study. With reference to the structural elements of the ice cream, we suggest that the volume of overrun and ice crystal content, ice crystal size, and fat globule destabilization affect the hardness of ice cream. In addition, the combination of a simple instrumental parameter and response surface methodology allows us to show the relation between freezer conditions and one of the most important properties-hardness-visually and quantitatively on the practical level.

  1. Avaliação sensorial de sorvetes à base de xilitol Sensory evaluation of ice creams prepared with xylitol

    Directory of Open Access Journals (Sweden)

    Maria Cristina Antun Maia

    2008-03-01

    Full Text Available O presente trabalho objetivou relacionar o poder adoçante de solução de xilitol e sacarose, procurando saber se existe diferença de doçura entre sorvetes de nata, morango e chocolate adicionados destes dois adoçantes, em diferentes concentrações, assim como verificar a qualidade sensorial do produto quanto a aparência, cor, aroma, consistência e sabor. Houve diferenças significativas (p The aim of this study was to compare the sweetening power of xylitol and sucrose solutions, verifying differences in sweetness among cream, strawberry and chocolate flavoured ice creams sweetened with these two sweeteners, and also determining the sensory quality of the products with respect to appearance, colour, aroma, consistency and flavour. There were significant differences (p < 0.05 among all the formulations except between the strawberry formulations made with 100% sucrose and 50% xylitol. With respect to quality, the cream flavoured ice creams presented the greatest differences in quality among the three concentrations of sweeteners, since of the five attributes evaluated, significant differences (p < 0.05 were obtained for four of them (appearance, colour, consistency and flavour. The strawberry ice creams were the most uniform with respect to quality, only presenting significant differences (p < 0.05 for consistency. The chocolate ice creams were intermediate, presenting significant differences (p < 0.05 for consistency and flavour.

  2. Enamel erosion caused by the effervescent acid powder in Tiritón ice cream: An in vitro study.

    Directory of Open Access Journals (Sweden)

    Katherine Beltrán

    2014-12-01

    Full Text Available The aim of this study was to visualize the erosive effect on human dental enamel of effervescent acid powder in the Tiritón ice cream (Savory, Nestle, Vevey, Switzerland. The erosive potential of Tiritón ice cream was determined in in vitro conditions by submitting 5 enamel pieces from 3 healthy first molars. The samples were submitted to the mixture of saliva from a girl without cavity incidence and the effervescent powder in the Tiritón ice cream, at 10, 20, 30, 40 and 50 seconds, then the results were measured by scanning electron microscopy (SEM and measurement of pH. All specimens showed pH 3.0. SEM showed increasing degrees of erosion with longer periods of exposure. The Tiritón ice cream generates a much larger acid solution than necessary for the onset of the dissolution of enamel which subsequently causes susceptibility to dental cavities and erosion, higher than reported for other candies. The images obtained by SEM made possible to visualize clearly the erosive effect produced by the effervescent acid powder in periods of exposure of less than a minute.

  3. Assessing the genome level diversity of Listeria monocytogenes from contaminated ice cream and environmental samples linked to a listeriosis outbreak in the United States

    Science.gov (United States)

    Chen, Yi; Luo, Yan; Curry, Phillip; Timme, Ruth; Melka, David; Doyle, Matthew; Parish, Mickey; Hammack, Thomas S.; Allard, Marc W.; Brown, Eric W.; Strain, Errol A.

    2017-01-01

    A listeriosis outbreak in the United States implicated contaminated ice cream produced by one company, which operated 3 facilities. We performed single nucleotide polymorphism (SNP)-based whole genome sequencing (WGS) analysis on Listeria monocytogenes from food, environmental and clinical sources, identifying two clusters and a single branch, belonging to PCR serogroup IIb and genetic lineage I. WGS Cluster I, representing one outbreak strain, contained 82 food and environmental isolates from Facility I and 4 clinical isolates. These isolates differed by up to 29 SNPs, exhibited 9 pulsed-field gel electrophoresis (PFGE) profiles and multilocus sequence typing (MLST) sequence type (ST) 5 of clonal complex 5 (CC5). WGS Cluster II contained 51 food and environmental isolates from Facility II, 4 food isolates from Facility I and 5 clinical isolates. Among them the isolates from Facility II and clinical isolates formed a clade and represented another outbreak strain. Isolates in this clade differed by up to 29 SNPs, exhibited 3 PFGE profiles and ST5. The only isolate collected from Facility III belonged to singleton ST489, which was in a single branch separate from Clusters I and II, and was not associated with the outbreak. WGS analyses clustered together outbreak-associated isolates exhibiting multiple PFGE profiles, while differentiating them from epidemiologically unrelated isolates that exhibited outbreak PFGE profiles. The complete genome of a Cluster I isolate allowed the identification and analyses of putative prophages, revealing that Cluster I isolates differed by the gain or loss of three putative prophages, causing the banding pattern differences among all 3 AscI-PFGE profiles observed in Cluster I isolates. WGS data suggested that certain ice cream varieties and/or production lines might have contamination sources unique to them. The SNP-based analysis was able to distinguish CC5 as a group from non-CC5 isolates and differentiate among CC5 isolates from

  4. Assessing the genome level diversity of Listeria monocytogenes from contaminated ice cream and environmental samples linked to a listeriosis outbreak in the United States.

    Science.gov (United States)

    Chen, Yi; Luo, Yan; Curry, Phillip; Timme, Ruth; Melka, David; Doyle, Matthew; Parish, Mickey; Hammack, Thomas S; Allard, Marc W; Brown, Eric W; Strain, Errol A

    2017-01-01

    A listeriosis outbreak in the United States implicated contaminated ice cream produced by one company, which operated 3 facilities. We performed single nucleotide polymorphism (SNP)-based whole genome sequencing (WGS) analysis on Listeria monocytogenes from food, environmental and clinical sources, identifying two clusters and a single branch, belonging to PCR serogroup IIb and genetic lineage I. WGS Cluster I, representing one outbreak strain, contained 82 food and environmental isolates from Facility I and 4 clinical isolates. These isolates differed by up to 29 SNPs, exhibited 9 pulsed-field gel electrophoresis (PFGE) profiles and multilocus sequence typing (MLST) sequence type (ST) 5 of clonal complex 5 (CC5). WGS Cluster II contained 51 food and environmental isolates from Facility II, 4 food isolates from Facility I and 5 clinical isolates. Among them the isolates from Facility II and clinical isolates formed a clade and represented another outbreak strain. Isolates in this clade differed by up to 29 SNPs, exhibited 3 PFGE profiles and ST5. The only isolate collected from Facility III belonged to singleton ST489, which was in a single branch separate from Clusters I and II, and was not associated with the outbreak. WGS analyses clustered together outbreak-associated isolates exhibiting multiple PFGE profiles, while differentiating them from epidemiologically unrelated isolates that exhibited outbreak PFGE profiles. The complete genome of a Cluster I isolate allowed the identification and analyses of putative prophages, revealing that Cluster I isolates differed by the gain or loss of three putative prophages, causing the banding pattern differences among all 3 AscI-PFGE profiles observed in Cluster I isolates. WGS data suggested that certain ice cream varieties and/or production lines might have contamination sources unique to them. The SNP-based analysis was able to distinguish CC5 as a group from non-CC5 isolates and differentiate among CC5 isolates from

  5. Frozen yogurt and ice cream were less healthy than yogurt, and adding toppings reduced their nutrition value: evidence from 1999-2014 National Health and Nutrition Examination Survey.

    Science.gov (United States)

    An, Ruopeng; Jiang, Ning

    2017-06-01

    It was hypothesized that frozen yogurt and ice cream would be less healthy than yogurt. We examined daily energy and nutrient intake from yogurt, frozen yogurt, and ice cream among US adults. In-person 24-hour dietary recall data (n=6453) came from the 1999-2014 National Health and Nutrition Examination Survey. Regression analyses were performed to examine the differences in energy/nutrient intake from frozen yogurt and ice cream (with/without toppings) in comparison to yogurt. Approximately 5.3%, 0.9%, and 14.3% of US adults consumed yogurt, frozen yogurt, and ice cream on any given day, respectively. Among frozen yogurt and ice cream consumers, 29.7% and 14.8% added toppings to their consumption, respectively. Compared with yogurt, frozen yogurt consumption with and without toppings was associated with increased daily energy intake by 214.6 and 97.9kj, respectively; whereas ice cream consumption with and without toppings was associated with increased daily energy intake by 427.2 and 343.5kj, respectively. Compared with yogurt, frozen yogurt consumption was associated with a decreased intake of most vitamins/minerals under examination, but increased intake of sugar, total/saturated fat, cholesterol, fiber, and iron. Adding toppings to frozen yogurt further increased total and saturated fat intake. Compared with yogurt, ice cream consumption was associated with a decreased intake of multiple micronutrients, but increased intake of sugar, total/saturated fat, cholesterol, fiber, vitamins A and E, and iron. Adding toppings to ice cream further increased sugar intake. In conclusion, frozen yogurt and ice cream were less healthy than yogurt, and adding toppings made them even less desirable. Copyright © 2017 Elsevier Inc. All rights reserved.

  6. Growth and Survival of Some Probiotic Strains in Simulated Ice Cream Conditions

    Science.gov (United States)

    Homayouni, A.; Ehsani, M. R.; Azizi, A.; Razavi, S. H.; Yarmand, M. S.

    A Completely Randomized Design (CRD) experiment was applied in triplicates to evaluate the survival of four probiotic strains in simulated ice cream conditions. The growth and survival rate of these probiotic strains (Lactobacillus acidophilus, Lactobacillus casei, Bifidobacterium bifidum and Bifidobacterium longum) in varying amount of sucrose (10, 15, 20 and 25%), oxygen scavenging components (0.05% L-cysteine and 0.05% L-ascorbate) and temperatures (4 and -20°C) during different periods of time (1, 2 and 3 months) were evaluated in MRS-broth medium. Optical density at 580 nm was used to measure growth. Lactobacilli strains proved to be highly resistant in comparison with Biffidobacteria strains. The viable cell number of Lactobacillus casei in different sucrose concentrations, different oxidoreduction potentials and refrigeration temperature was 1x1010, 2x108 and 5x107 cfu mL-1, respectively. Growth and survival rate of Lactobacillus casei showed to be the highest.

  7. Cold pleasure. Why we like ice drinks, ice-lollies and ice cream.

    Science.gov (United States)

    Eccles, R; Du-Plessis, L; Dommels, Y; Wilkinson, J E

    2013-12-01

    This review discusses how the ingestion of cold foods and drinks may be perceived as pleasant because of the effects of cooling of the mouth. The case is made that man has originated from a tropical environment and that cold stimuli applied to the external skin may initiate thermal discomfort and reflexes such as shivering and vasoconstriction that defend body temperature, whereas cold stimuli applied to the mouth are perceived as pleasant because of pleasure associated with satiation of thirst and a refreshing effect. Cold water is preferred to warm water as a thirst quencher and cold products such as ice cream may also be perceived as pleasant because oral cooling satiates thirst. The case is made that cold stimuli may be perceived differently in the skin and oral mucosa, leading to different effects on temperature regulation, and perception of pleasure or displeasure, depending on the body temperature and the temperature of the external environment.

  8. Experimental design and multicriteria decision making methods for the optimization of ice cream composition

    Directory of Open Access Journals (Sweden)

    Cristian Rojas

    2012-03-01

    Full Text Available The aim of the present work was to optimize the sensorial and technological features of ice cream. The experimental work was performed in two stages: 1 optimization of lactose enzymatic hydrolysis, and 2 optimization of the process and product. For the first stage a complete factorial design was developed, optimized using both response surface and the steepest ascent method. In the second stage a mixture design was performed, combining the process variables. The product with the best sensorial acceptance, high yield and low cost was selected. The acceptance of the product was developed by an untrained taster’s panel. As a main result the sensorial and technological features of the final product were improved, establishing the optimum parameters for its elaboration.

  9. Infectious Dose of Listeria monocytogenes in Outbreak Linked to Ice Cream, United States, 2015.

    Science.gov (United States)

    Pouillot, Régis; Klontz, Karl C; Chen, Yi; Burall, Laurel S; Macarisin, Dumitru; Doyle, Matthew; Bally, Kären M; Strain, Errol; Datta, Atin R; Hammack, Thomas S; Van Doren, Jane M

    2016-12-01

    The relationship between the number of ingested Listeria monocytogenes cells in food and the likelihood of developing listeriosis is not well understood. Data from an outbreak of listeriosis linked to milkshakes made from ice cream produced in 1 factory showed that contaminated products were distributed widely to the public without any reported cases, except for 4 cases of severe illness in persons who were highly susceptible. The ingestion of high doses of L. monocytogenes by these patients infected through milkshakes was unlikely if possible additional contamination associated with the preparation of the milkshake is ruled out. This outbreak illustrated that the vast majority of the population did not become ill after ingesting a low level of L. monocytogenes but raises the question of listeriosis cases in highly susceptible persons after distribution of low-level contaminated products that did not support the growth of this pathogen.

  10. Cryogenic Ice Cream Days at CERN | 21-22 September 2016

    CERN Multimedia

    2016-01-01

    With the LHC being the world’s largest superconducting installation, it’s not surprising that CERN is a world leader in cryogenic safety. On 21 and 22 September, over 100 experts in cryogenic safety will be coming to CERN to take part in CERN’s first Cryogenic Safety Seminar, which aims to stimulate collaboration and further the state of the art in this increasingly important field.   Come and learn more about the vital role played by CERN, and as the summer days start to fade, enjoy a taste of the deliciously light ice cream that results from rapid freezing with liquid nitrogen. *Building 500 lobby, 12:00-14:00 21 and 22 September*

  11. Upper extremity cumulative trauma disorders in the makers of Maraş pounded ice cream

    Directory of Open Access Journals (Sweden)

    Betül Bakan

    2013-01-01

    Full Text Available Objective: Upper Extremity Cumulative Trauma Disorders(UE-CTD are among the major health problems affectingthe workers. The aim of this study was to investigateUE-CTD in the makers of Maras pounded ice cream(MMPICMethods: This study was conducted among 50 volunteerswho work as a MMPIC and 50 control in our downtownarea. During face-to-face conversion, the participantsfilled out a survey inquiring about age, duration ofwork (in years in job, daily working time, occupation withanother job, health history, and medication usage. Thesubjects were questioned regarding the musculoskeletalcomplaints within the last six months and upper bodyphysical examination was performed in all participants.Results: The study group was composed of males.The mean age of study group and control group were31.78±6.58 and 30.74±5.99 years (p=0.411, respectively.The mean duration of work in pounded ice creambusiness and the mean duration of work in control were11.64± 6.26 years and 10.68±5.48 years (p=0.417, respectively.The mean daily working time in the studygroup and in control group were 10.64±1.82 hours and11.12±1.62 hours (p= 0.168, respectively. Musculoskeletalcomplaints of the upper extremity were found in 52%of the study group, and 28% of the control group. Musculoskeletaldisease of upper extremity was found in 28% ofthe study group and in 12% of the control group. Upperextremity musculoskeletal system complaints and illnesswere difference statistically between the two groups (p=0.014; p= 0.046, respectively.Conclusion: UE-CTD was seen in the makers of poundedice cream and its prevalence was similar to the otherlaborers work in the areas needing repetitive arm andhand motion.Key words: Makers of Maras pounded ice cream, cumulativetrauma disorders, upper extremity problems

  12. Mapa de preferência de sorvetes ricos em fibras Preference map of high-fiber ice cream

    Directory of Open Access Journals (Sweden)

    Regiane Lopes de Sales

    2008-12-01

    and the others with FOS had the better acceptance. The sample containing solely FOS was the closest to the traditional product with little difference from the latter in terms of global acceptance. The granola was statistically different from the traditional product. The fiber concentration analyzed was higher than the one provided by the granola supplier. The fiber concentrations in the ice creams varied from 0,9 to 5,45 g.100 g-1. The highest concentration was the one from the FOS. This result shows that FOS is a promising ingredient in the development of fiber-rich products.

  13. VIABILITAS Lactobacillus acidophilus SNP 2 DALAM KAPSUL DAN APLIKASINYA DALAM ES KRIM Viability of Encapsulated Lactobacillus acidophilus SNP 2 in Ice Cream

    OpenAIRE

    Banyuaji, Andhini; Rahayu, Endang S.; Utami, Tyas

    2012-01-01

    Due to the health benefit reasons, probiotics have been incorporated into a range of dairy products, including yogurt, cheese, and ice cream. However, the viability of probiotics can decrease during ice cream processing. The reduction of viable probiotics after consumption may also be due to the stomach acid and the presence of bile salt. This research studied the encapsulation of Lactobacillus acidophilus SNP 2 probiotic bacteria using extrusion and emulsion tech­ niques, and their effect on...

  14. [Isolation of coagulase-positive staphylococci from cheese and ice-cream samples sold in Ankara and some biochemical properties of the isolates].

    Science.gov (United States)

    Baştepe, S; Köşker, O

    1981-01-01

    Coagulase-positive staphylococci were isolated from different kinds of cheese and ice-cream sold in Ankara and some biochemical properties of these isolates were determined. 55 cheese, 52 ice-cream (107 samples) were examined for the presence of coagulase-positive staphylococci. Baird Parker Medium was used and 26 samples constituting of 13 cheese and 13 ice-cream were found to be contaminated with coagulase-positive staphylococci and ratio of the contaminated samples to the total was calculated as 24.3%. Highest count was determined to be 176, 166/g in Izmir Tulum Cheese, whereas none of the other tulum cheese samples yielded this bacteria. In general, coagulase-positive staphylococci of cheese samples were higher than ice-cream samples. Among the ice-cream samples highest coagulase-positive staphylococci count was obtained in nutty ice-cream. From the 26 contaminated samples 164 coagulase-positive staphylococci were isolated. Results indicate that an important number of the coagulase forming isolates were also phosphatase positive, forming pigment and haemolysin, able to utilize mannitol. No relation could be observed between the coagulase formation and ability to produce lysin.

  15. Comparative Study of Probiotic Ice Cream and Probiotic Drink on Salivary Streptococcus mutans Levels in 6-12 Years Age Group Children.

    Science.gov (United States)

    Mahantesha, Taranatha; Reddy, K M Parveen; Kumar, N H Praveen; Nara, Asha; Ashwin, Devasya; Buddiga, Vinutna

    2015-09-01

    Dental caries is one of the most common health problems in the world. Probiotics are one the various preventive methods to reduce dental caries. The aim of this study is to compare the effectiveness of probiotic ice cream and drink on salivary Streptococcus mutans levels in children of 6-12 years age group. A three phase study was carried out in children (n = 50) of 6-12 years age with zero decayed missing filled teeth (dmft)/DMFT. They were randomly divided into two equal groups. Saliva samples were collected before the consumptions of probiotic ice cream and probiotic drink. Colony count obtained was recorded as baseline data. For both groups probiotic ice cream and drink was given randomly for 7 days and a washout period of 90 days were given and then the saliva samples were collected and colony counting was done. Statistical analysis was performed using Student's paired t-test and multiple comparisons by Tukey's honest significant difference test which showed, there is a significant reduction in salivary S. mutans level in both groups after 7 days period. However, after washout period only probiotic ice cream showed reduction whereas drink did not. Also, there was no significant difference between probiotic ice cream and drink. Probiotic organisms definitely have a role in reducing the salivary S. mutans level and ice cream would be a better choice than drink. However, the prolonged use of the agents and their effects on caries is still to be determined.

  16. Extraction and characterization of gelatin from two edible Sudanese insects and its applications in ice cream making.

    Science.gov (United States)

    Mariod, Abdalbasit Adam; Fadul, Hadia

    2015-07-01

    Three methods were used for extraction of gelatin from two insects, melon bug (Coridius viduatus) and sorghum bug (Agonoscelis versicoloratus versicoloratus). Extraction of insect gelatin using hot water gave higher yield reached up to 3.0%, followed by mild acid extraction which gave 1.5% and distilled water extraction which gave only 1.0%, respectively. The obtained gelatins were characterized by FTIR and the spectra of insect's gelatin seem to be similar when compared with commercial gelatin. Amide II bands of gelatins from melon and sorghum bug appeared around at 1542-1537 cm(-1). Slight differences in the amino acid composition of gelatin extracted from the two insects were observed. Ice cream was made by using 0.5% insect's gelatin and compared with that made using 0.5% commercial gelatin as stabilizing agent. The properties of the obtained ice cream produced using insects gelatin were significantly different when compared with that made using commercial gelatin.

  17. Prevalence and Level of Listeria monocytogenes in Ice Cream Linked to a Listeriosis Outbreak in the United States.

    Science.gov (United States)

    Chen, Y I; Burall, Laurel S; Macarisin, Dumitru; Pouillot, Régis; Strain, Errol; DE Jesus, Antonio J; Laasri, Anna; Wang, Hua; Ali, Laila; Tatavarthy, Aparna; Zhang, Guodong; Hu, Lijun; Day, James; Kang, Jihun; Sahu, Surasri; Srinivasan, Devayani; Klontz, Karl; Parish, Mickey; Evans, Peter S; Brown, Eric W; Hammack, Thomas S; Zink, Donald L; Datta, Atin R

    2016-11-01

    A most-probable-number (MPN) method was used to enumerate Listeria monocytogenes in 2,320 commercial ice cream scoops manufactured on a production line that was implicated in a 2015 listeriosis outbreak in the United States. The analyzed samples were collected from seven lots produced in November 2014, December 2014, January 2015, and March 2015. L. monocytogenes was detected in 99% (2,307 of 2,320) of the tested samples (lower limit of detection, 0.03 MPN/g), 92% of which were contaminated at ice cream products linked to a listeriosis outbreak provided a unique data set for further understanding the risk associated with L. monocytogenes contamination for highly susceptible populations.

  18. The Effects of the Use of Different Stabilizer on Some Quality Criteria in Industrial Produced Ice Cream

    Directory of Open Access Journals (Sweden)

    O. Simsek

    2006-01-01

    Full Text Available cream in industrial ice cream production which is increased the consumer demand day by day due to the hygienic process, high quality conscious and understanding on the consumer demand. In this research, a simple vanillin ice cream formulation was chosen. Six different samples were produced according to the industrial process with different stabilizer at the same rate on the condition that the stabilize of the other components. The average total pH, partial melting period, whole melting period and viscosity were found between 6,31 and 6,39, 36,63 and 75,63 minute, 53,47 and 129,93 minute, 104,56 and 883,31 cp respectively. The average total sensory values were found between 2,8 and 3,86 from the above 5 point.

  19. The implementation of a Hazard Analysis and Critical Control Point management system in a peanut butter ice cream plant.

    Science.gov (United States)

    Hung, Yu-Ting; Liu, Chi-Te; Peng, I-Chen; Hsu, Chin; Yu, Roch-Chui; Cheng, Kuan-Chen

    2015-09-01

    To ensure the safety of the peanut butter ice cream manufacture, a Hazard Analysis and Critical Control Point (HACCP) plan has been designed and applied to the production process. Potential biological, chemical, and physical hazards in each manufacturing procedure were identified. Critical control points for the peanut butter ice cream were then determined as the pasteurization and freezing process. The establishment of a monitoring system, corrective actions, verification procedures, and documentation and record keeping were followed to complete the HACCP program. The results of this study indicate that implementing the HACCP system in food industries can effectively enhance food safety and quality while improving the production management. Copyright © 2015. Published by Elsevier B.V.

  20. Modeling of the effect of freezer conditions on the principal constituent parameters of ice cream by using response surface methodology.

    Science.gov (United States)

    Inoue, K; Ochi, H; Taketsuka, M; Saito, H; Sakurai, K; Ichihashi, N; Iwatsuki, K; Kokubo, S

    2008-05-01

    A systematic analysis was carried out by using response surface methodology to create a quantitative model of the synergistic effects of conditions in a continuous freezer [mix flow rate (L/h), overrun (%), cylinder pressure (kPa), drawing temperature ( degrees C), and dasher speed (rpm)] on the principal constituent parameters of ice cream [rate of fat destabilization (%), mean air cell diameter (mum), and mean ice crystal diameter (mum)]. A central composite face-centered design was used for this study. Thirty-one combinations of the 5 above-mentioned freezer conditions were designed (including replicates at the center point), and ice cream samples were manufactured and examined in a continuous freezer under the selected conditions. The responses were the 3 variables given above. A quadratic model was constructed, with the freezer conditions as the independent variables and the ice cream characteristics as the dependent variables. The coefficients of determination (R(2)) were greater than 0.9 for all 3 responses, but Q(2), the index used here for the capability of the model for predicting future observed values of the responses, was negative for both the mean ice crystal diameter and the mean air cell diameter. Therefore, pruned models were constructed by removing terms that had contributed little to the prediction in the original model and by refitting the regression model. It was demonstrated that these pruned models provided good fits to the data in terms of R(2), Q(2), and ANOVA. The effects of freezer conditions were expressed quantitatively in terms of the 3 responses. The drawing temperature ( degrees C) was found to have a greater effect on ice cream characteristics than any of the other factors.

  1. Identification of Imitation Cheese and Imitation Ice Cream Based on Vegetable Fat Using NMR Spectroscopy and Chemometrics

    OpenAIRE

    Monakhova, Yulia B.; Rolf Godelmann; Claudia Andlauer; Thomas Kuballa; Lachenmeier, Dirk W.

    2013-01-01

    Vegetable oils and fats may be used as cheap substitutes for milk fat to manufacture imitation cheese or imitation ice cream. In this study, 400 MHz nuclear magnetic resonance (NMR) spectroscopy of the fat fraction of the products was used in the context of food surveillance to validate the labeling of milk-based products. For sample preparation, the fat was extracted using an automated Weibull-Stoldt methodology. Using principal component analysis (PCA), imitation products can be easily dete...

  2. Identification of Imitation Cheese and Imitation Ice Cream Based on Vegetable Fat Using NMR Spectroscopy and Chemometrics

    Directory of Open Access Journals (Sweden)

    Yulia B. Monakhova

    2013-01-01

    Full Text Available Vegetable oils and fats may be used as cheap substitutes for milk fat to manufacture imitation cheese or imitation ice cream. In this study, 400 MHz nuclear magnetic resonance (NMR spectroscopy of the fat fraction of the products was used in the context of food surveillance to validate the labeling of milk-based products. For sample preparation, the fat was extracted using an automated Weibull-Stoldt methodology. Using principal component analysis (PCA, imitation products can be easily detected. In both cheese and ice cream, a differentiation according to the type of raw material (milk fat and vegetable fat was possible. The loadings plot shows that imitation products were distinguishable by differences in their fatty acid ratios. Furthermore, a differentiation of several types of cheese (Edamer, Gouda, Emmentaler, and Feta was possible. Quantitative data regarding the composition of the investigated products can also be predicted from the same spectra using partial least squares (PLS regression. The models obtained for 13 compounds in cheese (R2 0.75–0.95 and 17 compounds in ice cream (R2 0.83–0.99 (e.g., fatty acids and esters were suitable for a screening analysis. NMR spectroscopy was judged as suitable for the routine analysis of dairy products based on milk or on vegetable fat substitutes.

  3. A 4-D dataset for validation of crystal growth in a complex three-phase material, ice cream

    Science.gov (United States)

    Rockett, P.; Karagadde, S.; Guo, E.; Bent, J.; Hazekamp, J.; Kingsley, M.; Vila-Comamala, J.; Lee, P. D.

    2015-06-01

    Four dimensional (4D, or 3D plus time) X-ray tomographic imaging of phase changes in materials is quickly becoming an accepted tool for quantifying the development of microstructures to both inform and validate models. However, most of the systems studied have been relatively simple binary compositions with only two phases. In this study we present a quantitative dataset of the phase evolution in a complex three-phase material, ice cream. The microstructure of ice cream is an important parameter in terms of sensorial perception, and therefore quantification and modelling of the evolution of the microstructure with time and temperature is key to understanding its fabrication and storage. The microstructure consists of three phases, air cells, ice crystals, and unfrozen matrix. We perform in situ synchrotron X-ray imaging of ice cream samples using in-line phase contrast tomography, housed within a purpose built cold-stage (-40 to +20oC) with finely controlled variation in specimen temperature. The size and distribution of ice crystals and air cells during programmed temperature cycling are determined using 3D quantification. The microstructural evolution of three-phase materials has many other important applications ranging from biological to structural and functional material, hence this dataset can act as a validation case for numerical investigations on faceted and non-faceted crystal growth in a range of materials.

  4. Identification of Imitation Cheese and Imitation Ice Cream Based on Vegetable Fat Using NMR Spectroscopy and Chemometrics.

    Science.gov (United States)

    Monakhova, Yulia B; Godelmann, Rolf; Andlauer, Claudia; Kuballa, Thomas; Lachenmeier, Dirk W

    2013-01-01

    Vegetable oils and fats may be used as cheap substitutes for milk fat to manufacture imitation cheese or imitation ice cream. In this study, 400 MHz nuclear magnetic resonance (NMR) spectroscopy of the fat fraction of the products was used in the context of food surveillance to validate the labeling of milk-based products. For sample preparation, the fat was extracted using an automated Weibull-Stoldt methodology. Using principal component analysis (PCA), imitation products can be easily detected. In both cheese and ice cream, a differentiation according to the type of raw material (milk fat and vegetable fat) was possible. The loadings plot shows that imitation products were distinguishable by differences in their fatty acid ratios. Furthermore, a differentiation of several types of cheese (Edamer, Gouda, Emmentaler, and Feta) was possible. Quantitative data regarding the composition of the investigated products can also be predicted from the same spectra using partial least squares (PLS) regression. The models obtained for 13 compounds in cheese (R (2) 0.75-0.95) and 17 compounds in ice cream (R (2) 0.83-0.99) (e.g., fatty acids and esters) were suitable for a screening analysis. NMR spectroscopy was judged as suitable for the routine analysis of dairy products based on milk or on vegetable fat substitutes.

  5. Identification of Imitation Cheese and Imitation Ice Cream Based on Vegetable Fat Using NMR Spectroscopy and Chemometrics

    Science.gov (United States)

    Monakhova, Yulia B.; Godelmann, Rolf; Andlauer, Claudia; Kuballa, Thomas; Lachenmeier, Dirk W.

    2013-01-01

    Vegetable oils and fats may be used as cheap substitutes for milk fat to manufacture imitation cheese or imitation ice cream. In this study, 400 MHz nuclear magnetic resonance (NMR) spectroscopy of the fat fraction of the products was used in the context of food surveillance to validate the labeling of milk-based products. For sample preparation, the fat was extracted using an automated Weibull-Stoldt methodology. Using principal component analysis (PCA), imitation products can be easily detected. In both cheese and ice cream, a differentiation according to the type of raw material (milk fat and vegetable fat) was possible. The loadings plot shows that imitation products were distinguishable by differences in their fatty acid ratios. Furthermore, a differentiation of several types of cheese (Edamer, Gouda, Emmentaler, and Feta) was possible. Quantitative data regarding the composition of the investigated products can also be predicted from the same spectra using partial least squares (PLS) regression. The models obtained for 13 compounds in cheese (R 2 0.75–0.95) and 17 compounds in ice cream (R 2 0.83–0.99) (e.g., fatty acids and esters) were suitable for a screening analysis. NMR spectroscopy was judged as suitable for the routine analysis of dairy products based on milk or on vegetable fat substitutes. PMID:26904597

  6. Aflatoxin M1 contamination of milk and ice cream in Abeokuta and Odeda local governments of Ogun State, Nigeria.

    Science.gov (United States)

    Atanda, Olusegun; Oguntubo, Adenike; Adejumo, Oloyede; Ikeorah, John; Akpan, Iyang

    2007-07-01

    A survey was undertaken to determine the aflatoxin M(1) contamination of milk and some locally produced dairy products in Abeokuta and Odeda local governments of Ogun State, Nigeria. Samples of human and cow milk, yoghurt, "wara", ice cream and "nono" were collected randomly within the local governments and analysed for aflatoxin M(1) using the two-dimensional TLC. Aflatoxin M(1) contamination in the range of 2.04-4.00 microg l(-1) was noticed only in milk and ice cream. In particular, samples of human milk, cow milk and ice cream recorded high scores of 4.0 microg l(-1), 2.04 microg l(-1) and 2.23 microg l(-1), respectively in Abeokuta local governments and a score of 4.0 microg l(-1) for cow milk in Odeda local government. This indicates a high level contamination in the local governments since the weighted mean concentration of aflatoxin M1 in milk for African diet is 0.002 microg l(-1). Therefore the concentration of AFB1 in feeds which is transformed to AFM1 in milk should be reduced by good manufacturing and good storage practices. Furthermore, there is need for stringent quality control during processing and distribution of these products.

  7. SIMULATION OF PLASTIC ICE-CREAM SPOON FOR PREVENTION OF FAILURE

    OpenAIRE

    2016-01-01

    In Past, Mold Design process was time-consuming as well as hectic. At first, Manual Drawing and then 2D software were used; after which patterns were made. But the results were not convincing most of the times. Thus the design to market time increased immensely and also project cost required was on a higher side. Due to the technological advancements, the process of Mold Design has fastened and also the results are convincing. With the help of 3D software, Parametric Designs can be created, w...

  8. Ice cream headache in students and family history of headache: a cross-sectional epidemiological study.

    Science.gov (United States)

    Zierz, Antonia Maria; Mehl, Theresa; Kraya, Torsten; Wienke, Andreas; Zierz, Stephan

    2016-06-01

    Headache attributed to ingestion of a cold stimulus (ICHD-3 beta 4.5.1) is also known as ice cream headache (ICH). This cross-sectional epidemiological study included 283 students (10-14-year-olds) attending a grammar school in Germany, their parents (n = 401), and 41 teachers. A self-administered questionnaire was used to analyze the prevalence and characteristics of ICH based on the ICHD classification. Additionally, the association between ICH and other headaches was investigated in students and parents. Prevalence of ICH in students was 62 % without gender difference. In adults, only 36 % of females and 22 % of males reported ICH. There was an increased risk for ICH in students when mother (OR 10.7) or father (OR 8.4) had ICH. Other headaches in parents had no influence on the prevalence of ICH in students. However, in the groups of students and parents itself there was a highly significant association between ICH and other headaches (students: OR 2.4, mothers: OR 2.9, fathers: OR 6.8). There was a decreased risk for ICH when parents and students had no headache at all (OR < 0.4). ICH in students clearly shows a familial disposition by both father and mother. There was also an association between ICH and other headaches within the student and adult groups. The absence of headache history seems to be a protective factor for ICH.

  9. Experimental provocation of 'ice-cream headache' by ice cubes and ice water.

    Science.gov (United States)

    Mages, Stephan; Hensel, Ole; Zierz, Antonia Maria; Kraya, Torsten; Zierz, Stephan

    2017-04-01

    Background There are various studies on experimentally provoked 'ice-cream headache' or 'headache attributed to ingestion or inhalation of a cold stimulus' (HICS) using different provocation protocols. The aim of this study was to compare two provocation protocols. Methods Ice cubes pressed to the palate and fast ingestion of ice water were used to provoke HICS and clinical features were compared. Results The ice-water stimulus provoked HICS significantly more often than the ice-cube stimulus (9/77 vs. 39/77). Ice-water-provoked HICS had a significantly shorter latency (median 15 s, range 4-97 s vs. median 68 s, range 27-96 s). There was no difference in pain localisation. Character after ice-cube stimulation was predominantly described as pressing and after ice-water stimulation as stabbing. A second HICS followed in 10/39 (26%) of the headaches provoked by ice water. Lacrimation occurred significantly more often in volunteers with than in those without HICS. Discussion HICS provoked by ice water was more frequent, had a shorter latency, different pain character and higher pain intensity than HICS provoked by ice cubes. The finding of two subsequent HICS attacks in the same volunteers supports the notion that two types of HICS exist. Lacrimation during HICS indicates involvement of the trigeminal-autonomic reflex.

  10. The Effect of Vapor and Nanosil on Microbial Contamination in Ice Cream Making Machines

    Directory of Open Access Journals (Sweden)

    Gholamreza Jahed Khaniki

    2015-04-01

    Full Text Available Introduction: The aim of the study was to compare the effect of vapor and nanosil on microbial contamination of traditional ice cream equipments. Methods: In this study, microbial load of equipments has been measured at first. Then, vapor and nanosil has been contacted with internal surfaces of the equipments for 5, 15 and 30 minutes. After each disinfection action, samples has been taken and cultured in controlled condition. The results have been entered into SPSS software and using two-way annova and Tukey statistical analysis. Finally, the effects of two disinfectants on microbial contamination removal have been compared. Results: In this study, vapor resulted in the highest removal rate of total microbial load including: Coliforms and E.coli at lowest contact time (5 minutes. Also, the results showed that the removal rate of microbial load increase with the increase of contact time with nanosil (2 and 6%. Statistical analysis showed that there are significant differences between removal rate at 5 and 15 minutes (P≤0.01 and at 5 and 30 minutes (P≤0.006. There are no significant difference between 15 and 30 minutes (P≤0.21 with nanosil 2 and 6%. Conclusion: Both disinfectants have have excellent ability to remove total microbial load microbial load, moreover vapor needs lesser time for removal than nanosil (2 and 6%.

  11. Outbreak of verocytotoxin-producing E. coli O145 and O26 infections associated with the consumption of ice cream produced at a farm, Belgium, 2007.

    Science.gov (United States)

    De Schrijver, K; Buvens, G; Possé, B; Van den Branden, D; Oosterlynck, O; De Zutter, L; Eilers, K; Piérard, D; Dierick, K; Van Damme-Lombaerts, R; Lauwers, C; Jacobs, R

    2008-02-14

    In October 2007, an outbreak of verocytotoxin-producing Escherichia coli (VTEC) O145 and E. coli O26 occurred among consumers of ice cream produced and sold in September 2007 at a farm in the province of Antwerp (Belgium). The ice cream was consumed at two birthday parties and also eaten at the farm. Five children, aged between two and 11 years, developed haemolytic uraemic syndrome (HUS), and seven other co-exposed persons contracted severe diarrhoea. In three of the five HUS cases VTEC O145 infections were laboratory confirmed, one in association with VTEC O26. Identical isolates of E. coli O145 and O26 were detected with PCR and PFGE in faecal samples of patients and in ice cream leftovers from one of the birthday parties, in faecal samples taken from calves, and in samples of soiled straw from the farm at which the ice cream was produced. Ice cream was made from pasteurised milk and most likely contaminated by one of food handlers.

  12. Short communication: Effect of whey protein addition and transglutaminase treatment on the physical and sensory properties of reduced-fat ice cream.

    Science.gov (United States)

    Danesh, Erfan; Goudarzi, Mostafa; Jooyandeh, Hossein

    2017-07-01

    The effects of whey protein addition and transglutaminase treatment, alone and in combination, on the physical and sensory properties of reduced-fat ice cream were investigated. Adding whey protein with or without enzyme treatment decreased melting rate, overrun, and hardness of the reduced-fat ice cream; however, the enzyme-treated sample had a higher melting rate and overrun and softer texture. Whey protein-fortified samples showed higher melting resistance, but lower overrun and firmer texture compared with the enzyme-treated sample without added whey protein. Whey protein addition with or without transglutaminase treatment caused an increase in apparent viscosity and a decrease in flow index of the reduced-fat ice cream; nevertheless, the flow behavior of full-fat sample was most similar to the enzyme-treated reduced-fat sample with no added whey protein. Descriptive sensory analyses showed that neither whey protein addition nor transglutaminase treatment significantly influenced the flavor and odor of reduced-fat ice cream, but they both noticeably improved the color and texture of the final product. The results of this study suggest that whey protein addition with transglutaminase treatment improves the physical and sensory properties of reduced-fat ice cream more favorably than does whey protein addition or transglutaminase treatment alone. Copyright © 2017 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  13. Frequent ice cream consumption is associated with reduced striatal response to receipt of an ice cream–based milkshake123

    Science.gov (United States)

    Stice, Eric

    2012-01-01

    Background: Weight gain leads to reduced reward-region responsivity to energy-dense food receipt, and consumption of an energy-dense diet compared with an isocaloric, low-energy-density diet leads to reduced dopamine receptors. Furthermore, phasic dopamine signaling to palatable food receipt decreases after repeated intake of that food, which collectively suggests that frequent intake of an energy-dense food may reduce striatal response to receipt of that food. Objective: We tested the hypothesis that frequent ice cream consumption would be associated with reduced activation in reward-related brain regions (eg, striatum) in response to receipt of an ice cream–based milkshake and examined the influence of adipose tissue and the specificity of this relation. Design: Healthy-weight adolescents (n = 151) underwent fMRI during receipt of a milkshake and during receipt of a tasteless solution. Percentage body fat, reported food intake, and food craving and liking were assessed. Results: Milkshake receipt robustly activated the striatal regions, yet frequent ice cream consumption was associated with a reduced response to milkshake receipt in these reward-related brain regions. Percentage body fat, total energy intake, percentage of energy from fat and sugar, and intake of other energy-dense foods were not related to the neural response to milkshake receipt. Conclusions: Our results provide novel evidence that frequent consumption of ice cream, independent of body fat, is related to a reduction in reward-region responsivity in humans, paralleling the tolerance observed in drug addiction. Data also imply that intake of a particular energy-dense food results in attenuated reward-region responsivity specifically to that food, which suggests that sensory aspects of eating and reward learning may drive the specificity. PMID:22338036

  14. Formulation Optimization of Tremella fuciformis Ice Cream%银耳冰淇淋生产工艺优化

    Institute of Scientific and Technical Information of China (English)

    李文敬; 徐旭; 张艳荣

    2012-01-01

    研究银耳进行软化处理后用于冰淇淋生产的具体工艺。以冰淇淋膨胀率、抗融性及产品感官品质为评价指标,考察银耳、全脂奶粉、明胶、单甘酯用量及银耳软化处理方法对银耳冰淇淋品质的影响,并对其生产工艺进行优化。结果表明:银耳采用高压蒸煮处理35min,银耳绵软、柔嫩,呈溶胶状态;银耳、单甘酯、明胶、全脂奶粉的最佳用量分别为5%、0.4%、0.2%、8%。按此条件生产的银耳冰淇淋组织状态均匀细致,口感柔滑细腻,具有理想的膨胀率及较好的抗融性。%Tremella fuciformis was softened and used to develop Tremella fuciformis ice cream.The effects of Tremella fuciformis with different softening treatments,whole milk powder,gelatin and monoglyceride on the overrun,melting resistance and sensory quality of ice cream were investigated.These parameters were optimized using an orthogonal array design.After 35 min of high pressure cooking,Tremella fuciformis became soft and tender,like a sol.The optimal addition amounts of Tremella fuciformis,monoglyceride,gelatin and whole milk powder were separately 5%,0.4%,0.2% and 8%.The ice cream produced under these conditions exhibited a homogeneous and exquisite texture,a gentle and smooth taste,a desired taste and a good melting resistance.

  15. Exame microbiológico de sorvetes não pasteurizados Microbiological examination of non pasteurized ice cream

    Directory of Open Access Journals (Sweden)

    Deise Pasetto Falcão

    1983-02-01

    Full Text Available Realizou-se exame microbiológico em 24 amostras de sorvetes não pasteurizados, todos preparados de maneira não industrial e à base de leite (creme, nata, chocolate, fabricados por 12 sorveterias diferentes da cidade de Araraquara, SP. Colheram-se duas amostras de cada sorveteria com intervalo de 15 dias entre as colheitas. Realizaram-se as seguintes provas: contagem de bactérias aeróbicas ou facultativas mesófilas e psicrófilas e de Staphylococcus aureus; determinação do Número Mais Provável (NMP de coliformes totais e fecais e da presença de Salmonella. As técnicas utilizadas foram aquelas convencionalmente usadas para tais determinações. Não foi encontrada Salmonella em nenhuma das amostras e de cerca de 16,6% delas isolou-se Staphylococcus aureus. Em proporções variáveis verificou-se a presença de microrgarnismos deteriorantes e daqueles indicadores de poluição de origem fecal.A microbiological examination was made on 24 samples of non pasteurized, non industrial ice cream, all made with milk collected from 12 different ice cream shops in Araraquara, SP, Brazil. For the study, two samples were collected 15 days apart, from each store. The following" tests were made using ice-cream samples: presence or absence of Salmonella; counts of mesophilic and psichrophilic bacteria and Staphylococcus aureus and verification of the Most Probable Number (MPN of enteric organisms (faecal coliforms and other coliforms. The techniques used were the conventional ones used in such calculations. All samples were negative for Salmonella while about 16.6% showed the presence of Staphylococcus aureus. There were deteriorative microorganisms and faecal coliforms present in varying proportions.

  16. Analysis of buccolingual dimensional changes of the extraction socket using the "ice cream cone" flapless grafting technique.

    Science.gov (United States)

    Tan-Chu, Jocelyn H P; Tuminelli, Frank J; Kurtz, Kenneth S; Tarnow, Dennis P

    2014-01-01

    The socket or ridge preservation approach known as the "ice cream cone" technique was used in type 2 sockets in this retrospective analysis of 11 extraction sites. A type 2 extraction socket is defined as having the presence of facial soft tissue with a partial or complete dehiscence of the buccal bone plate. All teeth were extracted atraumatically without flap elevation. A resorbable collagen membrane was contoured into an ice cream cone- shape, placed into the socket defect, and grafted with human freeze-dried bone allograft. Buccolingual dimensional changes were measured manually with a digital caliper sensitive to 0.01 mm on pre- and posttreatment casts using an acrylic template and a three-dimensional (3D) digital scanner, as well as radiographically with pre- and post-cone beam computed tomography (CBCT) scans. All implants were placed 6 months after socket preservation and achieved primary stability with a minimum torque value of 35 Ncm with a mean buccal-lingual dimensional loss of 1.32 mm. The dimensional change of the ridge from pre- to postextraction reflective of the healed grafted site ranged from a loss of 0.46 to 2.25 mm with a mean of 1.28 mm (CBCT), 0.31 to 2.71 mm with a mean of 1.36 mm (digital calipers), and 0.21 to 2.80 mm with a mean of 1.32 mm (3D digital scanner). All 11 implants were immobile and clinically osseointegrated. The so-called ice cream cone technique allows for the reconstruction of a buccal plate dehiscence to enable the placement of an implant; however, the ridge dimension was diminished by 1.32 mm compared with the width of the extraction socket prior to tooth removal.

  17. Modification of fatty acid profile of cow milk by calcium salts of fatty acids and its use in ice cream.

    Science.gov (United States)

    Nadeem, Muhammad; Abdullah, Muhammad; Hussain, Imtiaz; Inayat, Saima

    2015-02-01

    This study was conducted to determine the effect of calcium salts of fatty acids (CSFA) on fatty acid profile of milk of "Sahiwal" cows and suitability of milk with modified fatty acids in the formulation of ice cream. Fatty acid profile of cow milk was modified by feeding CSFA to eighteen randomly stratified "Sahiwal" cows of first and early lactation divided into three groups. CSFA were offered at two different levels i.e. T1 (150 g per cow per day) T2 (300 g per cow per day) both treatments were compared with a control (T0) without any addition of calcium salts of fatty acids. Iso caloric and iso nitrogenous feeds were given to both experimental groups and control. Concentrations of short chain fatty acids in T0, T1 and T2 were 9.85 ± 0.48a, 8.8 ± 0.24b and 7.1 ± 0.37c %, respectively and the concentrations of C18:1 and C18:2 increased (P ice cream did not have any adverse effect on pH, acidity and compositional attributes of ice cream. Viscosity of T1 was 67.94 ± 3.77a as compared to (T0) control 68.75 ± 2.46a (CP). Firmness of experimental samples and control were almost similar (P > 0.05) overall acceptability score of T2 was 7.1 ± 0.28b out of 9 (total score) which was more than 78 ± 2.92 %. It was concluded that CSFA may be successfully incorporated up to T2 level (300 g per cow per day) into the feed of "Sahiwal" cows to produce milk with higher content of unsaturated fatty acids and it may be used in the formulation of ice cream with acceptable sensory characteristics and increased health benefits.

  18. FORMATION OF ORGANIZATIONAL AND ECONOMIC MECHANISM OF ICE CREAM MANUFACTURING ENTERPRISE TAKING INTO ACCOUNT SEASONALITY OF PRODUCT

    OpenAIRE

    2015-01-01

                   The article is devoted to research organization - economic mechanism of enterprises producing ice cream. In a market economy the formation of organizational and economic mechanism of development is one of the urgent issues for managers because it is able to provide management efficiency and competitiveness, and it provides subject to determine  availability and special optimal mechanism of development for every enterprise. The formation of organization - economic development me...

  19. Response surface optimization of low-fat ice cream production by using resistant starch and maltodextrin as a fat replacing agent.

    Science.gov (United States)

    Azari-Anpar, Mojtaba; Khomeiri, Morteza; Ghafouri-Oskuei, Hamed; Aghajani, Narjes

    2017-04-01

    In this research, maltodextrin (0, 1 and 2% w/w) and resistant starch (0, 1 and 2% w/w) were used in the formulation of low-fat ice cream (4% fat) and their effects on the physicochemical and sensory properties were investigated. The optimum levels of maltodextrin and resistant starch were determined by response surface methodology. Increment of maltodextrin and resistant starch increased acidity, viscosity, melting rate, time of dripping and overrun but decreased melting rate of ice cream. Results showed that the incorporation of maltodextrin and resistant starch at 0 and 2% w/w respectively, resulted into ice cream with suitable viscosity, melting rate, first dripping time, overrun and acidity.

  20. The effect of terebinth (Pistacia terebinthus L.) coffee addition on the chemical and physical characteristics, colour values, organic acid profiles, mineral compositions and sensory properties of ice creams.

    Science.gov (United States)

    Yüksel, Arzu Kavaz; Şat, Ihsan Güngör; Yüksel, Mehmet

    2015-12-01

    The aim of this research was to evaluate the effect of terebinth (Pistacia terebinthus L.) coffee addition (0.5, 1 and 2 %) on the chemical and physical properties, colour values, organic acid profiles, mineral contents and sensory characteristics of ice creams. The total solids, fat, titratable acidity, viscosity, first dripping time and complete melting time values, a (*) and b (*) colour properties, citric, lactic, acetic and butyric acid levels and Ca, Cu, Mg, Fe, K, Zn and Na concentrations of ice creams showed an increase with the increment of terebinth coffee amount, while protein, pH, L (*), propionic acid and orotic acid values decreased. However, Al and malic acid were not detected in any of the samples. The overall acceptability scores of the sensory properties showed that the addition of 1 % terebinth coffee to the ice cream was more appreciated by the panellists.

  1. Microbial Quality and Antimicrobial Resistance of Staphylococcus aureus and Escherichia coli Isolated from Traditional Ice Cream in Hamadan City, West of Iran

    Directory of Open Access Journals (Sweden)

    Ghadimi

    2016-10-01

    Full Text Available Background Foodborne diseases are one of the most major public health concerns in the world. Ice cream flavors, especially the traditional ones, have a high potential for the transmission of the pathogenic bacteria. Objectives The aim of the current study is to investigate the microbiological status and antibiotic resistance of Escherichia coli and Staphylococcus aureus isolated from traditional ice cream. Methods A total of 114 traditional ice creams were randomly collected from retail stores in Hamadan, Iran. Samples were investigated for the total bacteria count (TBC and contamination with the coliform, Enterobacteriaceae and Salmonella as well as the prevalence and antibiotic resistance of Staphylococcus aureus and Escherichia coli. Results The count of Enterobacteriaceae (89.47%, mold and yeast (50%, coliform (40.35% and TBC (28.07% of samples was higher than Iran’s standard. Salmonella was not found in all samples. The prevalence of Staphylococcus aureus and Escherichia coli was confirmed in 50% and 37.72% of samples, respectively. Collected Escherichia coli had the highest antibiotic resistance to ampicillin 67.44%, nalidixic acid 39.53% and co-amoxyclav 37.21%. Staphylococcus aureus showed a higher antibiotic resistance to penicillin (82.46% of isolates and oxacillin (38% of isolates. Conclusions The results showed high contamination levels of traditional ice cream with spoilage and pathogenic microorganisms as well as considerable resistance of isolated Staphylococcus aureus and Escherichia coli to common antibiotics. Therefore, good hygienic practice during processing and personal hygiene should be considered to improve the quality of ice cream. In addition, it is necessary that the regulatory authorities carry out more control on the production centers of traditional ice cream.

  2. Application on the HACCP management system in ice-cream production%HACCP管理体系在冰淇淋生产中的应用

    Institute of Scientific and Technical Information of China (English)

    钟铮铮

    2012-01-01

    The application of HACCP(hazard analysis critical control point)quality control system in ice-cream production covers the analysis of production hazard and determination of key control points.In order to provide reference to the later application of HACCP system in ice-cream processing,suggestions were made here.%根据HACCP原理,分析了冰淇淋生产中的安全问题,确定了关键控制点和相应的纠偏措施,以期为HACCP在冷饮企业生产中的应用提供参考和借鉴。

  3. Isolation and survival of Yersinia enterocolitica in ice cream at different pH values, stored at -18°c

    OpenAIRE

    2000-01-01

    The presence of Yersinia enterocolitica was investigated in 203 samples of industrial (123) and non-industrial ice cream (80). Two Y. enterocolitica strains were isolated from non-industrial ice cream, which suggests the possibility of post-manufacturing contamination. One strain was typed as B:1A, O: 3,50,51; lis Xz, while the other one was biotyped as: B:1A but not serologically typed. Survival of Y. enterocolitica was investigated by inoculating nine samples of industrially manufactured ic...

  4. Caracterização reológica de sorvetes Rheological characterization of ice cream

    Directory of Open Access Journals (Sweden)

    Katherine Helena Oliveira

    2008-09-01

    Full Text Available O conhecimento do comportamento reológico é de grande importância no processamento, manuseio, controle de qualidade e desenvolvimento de produtos alimentícios. A literatura relata que a maioria dos alimentos apresenta comportamento não newtoniano, em que a sua viscosidade pode variar com o tempo e com as condições de escoamento. Neste trabalho foi realizada a caracterização reológica de cinco diferentes tipos de sorvetes. As amostras nos sabores creme, creme light, limão, iogurte e soja banana foram fornecidas pela empresa Amoratto Sorvetes Artesanais, localizada na cidade de Florianópolis/SC. Os dados reológicos foram obtidos através de um reômetro com geometria de cilindros concêntricos. Os ensaios foram realizados em três diferentes temperaturas (-2, 0 e 2 °C e os resultados experimentais foram ajustados pelos modelos de Bingham, Casson, Herschel-Bulkley e Lei da Potência. As diferentes amostras apresentaram comportamento não newtoniano nas três temperaturas. Os parâmetros reológicos (K e n foram obtidos através do ajuste dos modelos e o da Lei da Potência mostrou o melhor ajuste aos resultados, com coeficientes de correlação (r iguais a 0,99 para quatro das cinco amostras, nas três diferentes temperaturas.The knowledge of rheological behavior is an important part of processing, handling, quality control and development of food products. Literature shows that most foodstuffs present non-Newtonian behavior, where their viscosity may vary with time, as well as with flow conditions. The rheological characterization of five different kinds of ice cream was carried out in this work. The samples studied were vanilla flavor, light vanilla flavor, lemon, yoghurt and banana soy, supplied by Amoratto Sorvetes Artesanais, located in Florianópolis/SC, Brazil. The rheological data were obtained using a rotational viscosimeter with concentric cylinder geometry. The trials were carried out at three different temperatures (-2, 0

  5. 无糖冰淇淋的研制%Study on the Producing of Sugar-Free Ice Cream

    Institute of Scientific and Technical Information of China (English)

    欧阳淑珍

    2011-01-01

    Introduces the process of sugar-free ice cream by using maltitol,acesulfame potassium,sucralose, aspartame and the other materials. The optimal formula of sweetening agents is obtained through orthogonal test. The optimal formula is: sucralose 0.003%, maltitol 8%, aspartame 0.018%, acesulfame potassium 0.007%. Application of the sweetener made ice cream recipe organization delicate, smooth and taste delicious, sweet pure mild.%以麦芽糖醇、乙酰磺胺酸钾(安赛蜜)、三氯蔗糖(蔗糖素)、天门冬酰苯丙氨酸甲酯(阿斯巴甜)配以其他原料研制无糖冰淇淋.通过正交试验,确定添加上述四种甜味剂制成的无糖冰淇淋的最佳搭配配方为:三氯蔗糖0.003%、麦芽糖醇8%、阿斯巴甜0.018%、安赛蜜0.007%.应用该甜味剂配方制作的无糖冰淇淋组织细腻幼滑,滋味协调,甜味纯正温和.

  6. Synbiotic Amazonian palm berry (açai, Euterpe oleracea Mart.) ice cream improved Lactobacillus rhamnosus GG survival to simulated gastrointestinal stress.

    Science.gov (United States)

    Costa, Mayra Garcia Maia; Ooki, Gabriela Namur; Vieira, Antônio Diogo Silva; Bedani, Raquel; Saad, Susana Marta Isay

    2017-02-22

    The effect of açai pulp ice cream and of its supplementation with inulin (I), whey protein concentrate (WC), and/or whey protein isolate (WI) on the viability and resistance to simulated gastrointestinal stress of the probiotic Lactobacillus (Lb.) rhamnosus GG strain throughout storage at -18 °C for up to 112 days was evaluated and morphological changes during stress were monitored. Lb. rhamnosus GG viability was stable in all formulations for up to 112 days of storage, preserving populations around 9 log CFU g(-1). Compared to the fresh culture, Lb. rhamnosus GG showed higher survival under simulated gastrointestinal conditions when incorporated into açai ice cream, indicating that the presence of the food matrix contributed to the microorganism survival. A reduction of at least 5 log cycles of Lb. rhamnosus GG was observed in all formulations after the gastrointestinal simulation in all storage periods assessed. The addition of I, WC, and/or WI did not show any significant effect on the probiotic survival under simulated gastrointestinal stress (p ice cream. Thus, the açai pulp ice cream was shown to be a suitable matrix for Lb. rhamnosus GG, improving its survival under in vitro simulated gastrointestinal conditions.

  7. Production and evaluation of mineral and nutrient contents, chemical composition, and sensory properties of ice creams fortified with laboratory-prepared peach fibre

    Science.gov (United States)

    Yangılar, Filiz

    2016-01-01

    Background In the coming years, a nutraceutical food may provide both physical and mental benefits that are commonly attributed to the active components of the food. Objective In this study, we determined the nutrient and mineral contents, sensory properties, and physical and chemical characteristics of ice creams manufactured using peach fibre at different concentrations (1 and 2%). Method A total of five experimental groups were formed: two types (from peach peel and pulp) of flour, two fibre concentrations (1 and 2%), and a control group without fibres. Results Flour obtained from peach pulp and peel was found to have a significant (pice cream samples, especially the rates of Ca, K, Mg, and P, which increased in the samples depending on the content of peach fibre. Sensory ratings and acceptability of ice creams decreased significantly with increasing peach peel fibre, whereas ice creams made with C (control) and B1 (ice creams made from 1% peach pulp fibre) was the highest scored by the panellists. Conclusions Peach fibre concentrates might be used as a good source of nutraceutical ingredients. PMID:27814781

  8. 液氮冻结应用于冰淇淋工业化生产%Industrial Application of Liquid Nitrogen Freezing Technology in Production of Ice Cream

    Institute of Scientific and Technical Information of China (English)

    余保宁

    2011-01-01

    论文阐述了传统冰淇淋生产中存在的问题和可用于冰淇淋工业化生产的液氮快速冻结设备.分析了液氮冻结技术及其设备结构,液氮冻结在冰淇淋生产中体现的优越性.通过开发液氮冻结设备和技术,使液氮应用于冰淇淋工业化生产成为现实,从而提高冰淇淋产品质量和生产效率,降低生产过程的能耗及成本,并有助于生态环保.%The paper discussed the problems in traditional manufacture and production of ice cream. Liquid nitrogen freezing technology was then introduced, including the equipments and the advantage of this technology in ice cream production. Developments in the technology and equipments of liquid nitrogen freezing make it possible to use liquid nitrogen in the industrial production of ice cream. It can improve the quality of ice cream products, enhance the productivity, reduce the productive energy consumption and benefit to environmental protection.

  9. Detection of viable Salmonella in ice cream by TaqMan real-time polymerase chain reaction assay combining propidium monoazide

    Directory of Open Access Journals (Sweden)

    Yuexia Wang

    2015-09-01

    Full Text Available Real-time polymerase chain reaction (PCR allows rapid detection of Salmonella in frozen dairy products, but it might cause a false positive detection result because it might amplify DNA from dead target cells as well. In this study, Salmonella-free frozen ice cream was initially inoculated with heat-killed Salmonella Typhimurium cells and stored at −18°C. Bacterial DNA extracted from the sample was amplified using TaqMan probe-based real-time PCR targeting the invA gene. Our results indicated that DNA from the dead cells remained stable in frozen ice cream for at least 20 days, and could produce fluorescence signal for real-time PCR as well. To overcome this limitation, propidium monoazide (PMA was combined with real-time PCR. PMA treatment can effectively prevent PCR amplification from heat-killed Salmonella cells in frozen ice cream. The PMA real-time PCR assay can selectively detect viable Salmonella at as low as 103 CFU/mL. Combining 18 hours of pre-enrichment with the assay allows for the detection of viable Salmonella at 100 CFU/mL and avoiding the false-positive result of dead cells. The PMA real-time PCR assay provides an alternative specifically for detection of viable Salmonella in ice cream. However, when the PMA real-time PCR assay was evaluated in ice cream subjected to frozen storage, it obviously underestimated the contamination situation of viable Salmonella, which might lead to a false negative result. According to this result, the use of enrichment prior to PMA real-time PCR analysis remains as the more appropriate approach.

  10. Detection of viable Salmonella in ice cream by TaqMan real-time polymerase chain reaction assay combining propidium monoazide.

    Science.gov (United States)

    Wang, Yuexia; Yang, Ming; Liu, Shuchun; Chen, Wanyi; Suo, Biao

    2015-09-01

    Real-time polymerase chain reaction (PCR) allows rapid detection of Salmonella in frozen dairy products, but it might cause a false positive detection result because it might amplify DNA from dead target cells as well. In this study, Salmonella-free frozen ice cream was initially inoculated with heat-killed Salmonella Typhimurium cells and stored at -18°C. Bacterial DNA extracted from the sample was amplified using TaqMan probe-based real-time PCR targeting the invA gene. Our results indicated that DNA from the dead cells remained stable in frozen ice cream for at least 20 days, and could produce fluorescence signal for real-time PCR as well. To overcome this limitation, propidium monoazide (PMA) was combined with real-time PCR. PMA treatment can effectively prevent PCR amplification from heat-killed Salmonella cells in frozen ice cream. The PMA real-time PCR assay can selectively detect viable Salmonella at as low as 10(3) CFU/mL. Combining 18 hours of pre-enrichment with the assay allows for the detection of viable Salmonella at 10(0) CFU/mL and avoiding the false-positive result of dead cells. The PMA real-time PCR assay provides an alternative specifically for detection of viable Salmonella in ice cream. However, when the PMA real-time PCR assay was evaluated in ice cream subjected to frozen storage, it obviously underestimated the contamination situation of viable Salmonella, which might lead to a false negative result. According to this result, the use of enrichment prior to PMA real-time PCR analysis remains as the more appropriate approach. Copyright © 2015. Published by Elsevier B.V.

  11. Ice Cream Sandwich 快跑!首批国产Android4.0真机实测

    Institute of Scientific and Technical Information of China (English)

    DenXCC

    2012-01-01

    几个月前我们还在以系统版本是否为Android 3.x来衡量这是不是一台真正的Android平板.由于谷歌在Android 3.x上采用的限制开源策略,只有几家国际品牌商发布了数款措载俗称蜂巢(Honeycomb)的平板.糟糕的应用兼容性事实上并未为蜂巢带来好评,不久后,谷歌就发布了代号Ice Cream Sandwich(冰激凌三明治)的Android 4.0,并将平板与手机都统一到了这一新系统下.

  12. Ice Cream Sandwich快跑!首批国产Android 4.0真机实测

    Institute of Scientific and Technical Information of China (English)

    2012-01-01

    几个月前,我们还在以系统版本是否为Android 3.x来衡量这是不是一台真正的Android平板。由于谷歌在Android 3.x上采用的限制开源策略.只有几家国际品牌商发布了数款搭载俗称蜂巢(Honeycomb)的平板。糟糕的应用兼容性事实上并未为蜂巢带来好评,不久后.谷歌就发布了代号Ice Cream Sandwich(冰激凌三明治)的Android 4.0.并将平板与手机都统一到了这一新系统下。

  13. Reconstruction After Hemipelvectomy With the Ice-Cream Cone Prosthesis: What Are the Short-term Clinical Results?

    Science.gov (United States)

    Barrientos-Ruiz, Irene; Ortiz-Cruz, Eduardo José; Peleteiro-Pensado, Manuel

    2017-03-01

    Reconstruction after internal hemipelvectomy resection likely provides better function than hindquarter amputation. However, many reconstruction methods have been used, complications with these approaches are common, and function often is poor; because of these issues, it seems important to investigate alternative implants and surgical techniques. The purposes of this study were (1) to identify the frequency of surgical site complications and infection associated with the use of the Ice-Cream Cone prosthesis for reconstruction after hemipelvectomy for oncological indications; (2) to evaluate the Musculoskeletal Tumor Society (MSTS) outcomes scores in a small group of patients treated with this implant in the short term; and (3) to quantify the surgical margins and frequency of local recurrence in the short term in this group of patients. Between 2008 and 2013, one center performed a total of 27 internal hemipelvectomies for oncological indications. Of those, 23 (85%) were treated with reconstruction. Our general indications for reconstruction were patients whose pelvic stability was affected by the resection and whose general condition was sufficiently strong to tolerate the reconstructive procedure. Of those patients undergoing reconstruction, 14 (61%) were treated with an Ice-Cream Cone-style implant (Coned(®); Stanmore Worldwide Ltd, Elstree, UK; and Socincer(®) custom-made implant for the pelvis, Gijón, Spain), whereas nine others were treated with other implants or allografts. The indications during this time for using the Ice-Cream Cone implant were pelvic tumors affecting the periacetabular area without iliac wing involvement. Of those 14, 10 were available for followup at a minimum of 2 years (median, 3 years; range, 2-5 years) unless a study endpoint (wound complication, infection, or local recurrence) was observed earlier. Study endpoints were ascertained by chart review performed by one of the authors. Surgical site complications occurred in five

  14. Mangaba (Hancornia speciosa Gomez ice cream prepared with fat replacers and sugar substitutes Sorvete de mangaba (Hancornia speciosa Gomez preparado com substitutos de gordura e açúcar

    Directory of Open Access Journals (Sweden)

    Grazielle Gebrim Santos

    2012-09-01

    Full Text Available The effect of replacing shortening and sugar on the physical and chemical properties of mangaba ice cream and its acceptability were evaluated. Ice cream formulations were tested with the following fat replacers: Selecta Light, Litesse, and Dairy Lo and the following sugar substitutes: Lactitol and Splenda. All formulations were subjected to physical, chemical, and microbiological analyses and evaluated by acceptability tests. In the sensory analysis, it was observed a larger acceptance of the formulations containing Selecta Light (SL and the combination of Litesse, Lactiol, and Splenda (LLS. The largest reduction in total energetic value (50% was observed in the formulation LLS. The use of fat and/or sugar substitutes caused a reduction in the air incorporation (overrun and affected viscosity. The highest melting speed was observed in the formulation with Dairy-Lo, Lactitol, and Splenda. All formulations showed good levels of global acceptability and appearance. The substitution of shortening for fat replacers caused a reduction in air incorporation and changes in ice-cream viscosity. The low-fat mangaba ice-cream elaborated with Selecta Light was the best formulation in terms of viscosity and air incorporation when compared with the control. It also showed a good level of acceptability and low fat content.O efeito da substituição de gordura vegetal hidrogenada e sacarose nas propriedades físicas, químicas e aceitabilidade de sorvete com mangaba foi avaliado. As formulações de sorvete foram testadas com os substitutos de gordura: Selecta Light, Litesse e Dairy-Lo e os substitutos de sacarose: Lactitol e Splenda. As formulações foram submetidas às análises físicas, químicas, microbiológicas e teste de aceitação. Verificou-se no teste sensorial uma maior aceitação das formulações elaboradas com Selecta Light (SL e combinação de Litesse, Lactitol e Splenda (LLS. A maior redução do valor energético (50% foi observada na

  15. Development and Optimization of a Sweet Corn Ice Cream%甜玉米冰淇淋的研制

    Institute of Scientific and Technical Information of China (English)

    王研; 张艳荣

    2011-01-01

    Sweet corn was mainly used as raw material to formulate a novel ice cream. Based on a comprehensive consideration of sensory quality evaluation, swelling rate and melting rate, the optimal formulation was determined using orthogonal array design method as follows: sweet corn juice 60%, white sugar 10%, full fat milk power 8%, dextrin 2%, starch syrup 2%, glycerin monostearate 0.1%, cellulose sodium carboxymethyl (CMC) 0.3% and gelatin 0.2%. The resulting ice cream products showed uniform texture, smooth and exquisite taste, strong corn flavor, desired swelling rate and good freeze-thaw stability.%以甜玉米为主要原料生产甜玉米冰淇淋。通过感官品质评定和膨胀率的测定,采用正交试验法筛选甜玉米冰淇淋最佳配方。结果表明当甜玉米原汁60%、绵白糖10%、全脂奶粉8%、糊精2%、淀粉糖浆2%、单甘酯0.1%、羧甲基纤维素纳(CMC)0.3%、明胶0.2%时,生产的冰淇淋产品组织状态均匀,口感柔滑细腻,具有理想的膨胀率及较好的抗融性,玉米香气浓郁。

  16. Urban Trash Containers Made of Recycled Plastic Lumber

    Directory of Open Access Journals (Sweden)

    Jose Gilberto Ledur

    2013-12-01

    Full Text Available A low-cost and easy-to-handle manufacturing procedure for urban trash containers, made of recycled plastic lumber, was developed focusing on the following aspects: materials selection, materials compounding, plastic sheet manufacturing and mechanical testing, urban trash container design and assembly, and a pilot test. The material, a composite of polyethylene (PE urban waste, ethylene-vinyl acetate copolymer (EVA industrial waste and calcium carbonate, was prepared in a Drais batch mixer. The mixture was hot compression molded as rectangular-shaped sheets of 900 mm length, 600 mm width and 12 mm or 7 mm thickness. These sheets were characterized with regard to mechanical properties, microstructure and UV resistance. An urban trash container prototype was prepared from the plastic sheets and a hundred trash containers were submitted to a pilot test. All the steps, material compounding, plastic sheet processing, and trash container design and manufacturing were optimized in order to give the required physico-mechanical properties, functional characteristics and finish of the urban trash containers.

  17. Soft, fortified ice-cream for head and neck cancer patients: a useful first step in nutritional and swallowing difficulties associated with multi-modal management.

    Science.gov (United States)

    Trinidade, Aaron; Martinelli, Katrina; Andreou, Zenon; Kothari, Prasad

    2012-04-01

    Patients with head and neck cancer have complex swallowing and nutritional concerns. Most patients are malnourished, and treatment modalities within the aerodigestive tract have profound effects on future swallowing and nutrition. The objective of this study is to investigate whether the introduction of fortified soft ice-cream to post-operative head and neck cancer patients would increase compliance with oral-feeding regimes. Using a questionnaire study, an ice-cream machine that produces fortified soft ice-cream was introduced onto our ward, and 30 patients were asked to fill out questionnaires based on their experience in addition to their oral-feeding regime. Results indicate that overall patient satisfaction and compliance with oral-feeding regimes increased: 77% felt that the taste was excellent and also felt that it was easy to eat; 60% felt that it eased the symptoms associated with their symptoms, in particular its cold temperature. We conclude from the results that the inability of patients undergoing multi-modal treatment for upper aerodigestive tract cancer to enjoy normal foods and its effects on their quality of life is underestimated. Providing a food to that is palatable, familiar and acceptable as it is safe and nutritionally sound can increase compliance with oral-feeding regimes. The ice-cream was safe to use in the early post-operative period, especially soothing in patients undergoing upper aerodigestive radiotherapy and high in protein and calorific content. Our practice may have wider benefits, including patients with oral and oropharyngeal infections, the elderly and patients with neurological dysphagia resulting from stroke.

  18. Usefulness of the ice-cream cone pattern in computed tomography for prediction of angiomyolipoma in patients with a small renal mass.

    Science.gov (United States)

    Kim, Kwang Ho; Yun, Bu Hyeon; Jung, Seung Il; Hwang, In Sang; Hwang, Eu Chang; Kang, Taek Won; Kwon, Dong Deuk; Park, Kwangsung; Kim, Jin Woong

    2013-08-01

    A morphologic contour method for assessing an exophytic renal mass as benign versus malignant on the basis of the shape of the interface with the renal parenchyma was recently developed. We investigated the usefulness of this morphologic contour method for predicting angiomyolipoma (AML) in patients who underwent partial nephrectomy for small renal masses (SRMs). From January 2004 to March 2013, among 197 patients who underwent partial nephrectomy for suspicious renal cell carcinoma (RCC), the medical records of 153 patients with tumors (AML or RCC) ≤3 cm in diameter were retrospectively reviewed. Patient characteristics including age, gender, type of surgery, size and location of tumor, pathologic results, and specific findings of the imaging study ("ice-cream cone" shape) were compared between the AML and RCC groups. AML was diagnosed in 18 patients and RCC was diagnosed in 135 patients. Gender (p=0.001), tumor size (p=0.032), and presence of the ice-cream cone shape (p=0.001) showed statistically significant differences between the AML group and the RCC group. In the multivariate logistic regression analysis, female gender (odds ratio [OR], 5.20; 95% confidence interval [CI], 1.45 to 18.57; p=0.011), tumor size (OR, 0.34; 95% CI, 0.12 to 0.92; p=0.034), and presence of the ice-cream cone shape (OR, 18.12; 95% CI, 4.97 to 66.06; p=0.001) were predictors of AML. This study confirmed a high incidence of AML in females. Also, the ice-cream cone shape and small tumor size were significant predictors of AML in SRMs. These finding could be beneficial for counseling patients with SRMs.

  19. Comparative evaluation of direct plating and most probable number for enumeration of low levels of Listeria monocytogenes in naturally contaminated ice cream products.

    Science.gov (United States)

    Chen, Yi; Pouillot, Régis; S Burall, Laurel; Strain, Errol A; Van Doren, Jane M; De Jesus, Antonio J; Laasri, Anna; Wang, Hua; Ali, Laila; Tatavarthy, Aparna; Zhang, Guodong; Hu, Lijun; Day, James; Sheth, Ishani; Kang, Jihun; Sahu, Surasri; Srinivasan, Devayani; Brown, Eric W; Parish, Mickey; Zink, Donald L; Datta, Atin R; Hammack, Thomas S; Macarisin, Dumitru

    2017-01-16

    A precise and accurate method for enumeration of low level of Listeria monocytogenes in foods is critical to a variety of studies. In this study, paired comparison of most probable number (MPN) and direct plating enumeration of L. monocytogenes was conducted on a total of 1730 outbreak-associated ice cream samples that were naturally contaminated with low level of L. monocytogenes. MPN was performed on all 1730 samples. Direct plating was performed on all samples using the RAPID'L.mono (RLM) agar (1600 samples) and agar Listeria Ottaviani and Agosti (ALOA; 130 samples). Probabilistic analysis with Bayesian inference model was used to compare paired direct plating and MPN estimates of L. monocytogenes in ice cream samples because assumptions implicit in ordinary least squares (OLS) linear regression analyses were not met for such a comparison. The probabilistic analysis revealed good agreement between the MPN and direct plating estimates, and this agreement showed that the MPN schemes and direct plating schemes using ALOA or RLM evaluated in the present study were suitable for enumerating low levels of L. monocytogenes in these ice cream samples. The statistical analysis further revealed that OLS linear regression analyses of direct plating and MPN data did introduce bias that incorrectly characterized systematic differences between estimates from the two methods.

  20. How Small Businesses Market Their Products during the Different Phases of the Product Life Cycle: The Case of Swedish Ice Cream Manufacturers

    Directory of Open Access Journals (Sweden)

    Annika Hallberg

    2014-05-01

    Full Text Available The Swedish ice cream market of today is dominated by a few major market leaders, which makes it a challenge for small firms to make themselves visible and survive on a long-term basis. The aim of this article is to investigate and understand how small firms in the ice cream business market their products, based on the marketing mix and the portfolio matrix, during the different phases of the product life cycle. The combination of the two models for strategic planning enables the marketing manager to conduct a more complete analysis of existing products and their place on the market and in the product life cycle. Eight CEOs of small-scale ice cream companies were interviewed. This study found that the marketing activities and strategies of large companies cannot be transferred to and implemented in small-scale businesses. Different marketing theories are developed for big businesses that have many employees and expert knowledge, which small companies do not possess. They also have less resources and knowledge to invest in expensive marketing activities in the marketing mix, and therefore the marketing mix models need to incorporate more of inexpensive marketing.

  1. Growth of GaAs “nano ice cream cones” by dual wavelength pulsed laser ablation

    Science.gov (United States)

    Schamp, C. T.; Jesser, W. A.; Shivaram, B. S.

    2007-05-01

    Harmonic generation crystals inherently offer the possibility of using multiple wavelengths of light in a single laser pulse. In the present experiment, the fundamental (1064 nm) and second harmonic (532 nm) wavelengths from an Nd:YAG laser are focused together on GaAs and GaSb targets for ablation. Incident energy densities up to about 45 J/cm 2 at 10 Hz with substrate temperatures between 25 and 600 °C for durations of about 60 s have been used in an ambient gas pressure of about 10 -6 Torr. The ablated material was collected on electron-transparent amorphous carbon films for TEM analysis. Apart from a high density of isolated nanocrystals, the most common morphology observed consists of a crystalline GaAs cone-like structure in contact with a sphere of liquid Ga, resembling an "ice cream cone", typically 50-100 nm in length. For all of the heterostuctures of this type, the liquid/solid/vacuum triple junction is found to correspond to the widest point on the cone. These heterostructures likely form by preferential evaporation of As from molten GaAs drops ablated from the target. The resulting morphology minimizes the interfacial and surface energies of the liquid Ga and solid GaAs.

  2. Effectiveness of prerequisites and the HACCP plan in the control of microbial contamination in ice cream and cheese companies.

    Science.gov (United States)

    Domenech, Eva; Amorós, José Antonio; Escriche, Isabel

    2013-03-01

    In food safety, implementation of prerequisites and application of Hazard Analysis and Critical Control Points (HACCP) guarantee the control of processes, and microbiological criteria permit validation of their effectiveness. With these aims in mind, this article presents the results obtained by the official control carried out by the Valencian administration in ice cream and cheese companies, located in the Xativa/Ontinyente area (Valencian region, Spain) in the period between 2005 and 2010. The audits of Good Hygienic Practices (GHP) and HACCP show that "Structure & Design" followed by "Hygiene & Cleaning" and "Traceability" were the evaluated items with most nonconformities. Pathogenic microorganisms were not found in any of the final products analyzed. Microorganism indicators of unhygienic conditions were present in 100% of the analyses; however, 87.98% of them had low levels, which did not exceed the microbiological criteria. These results highlight the general good effectiveness of the safety management systems implemented and emphasize that companies and official control must continue working in order to guarantee the consumers' welfare.

  3. ASSESSMENT OF PROBIOTIC POTENTIAL OF LACTOBACILLUS SP. ISOLATED FROM CHEESE AND PREPARATION OF PROBIOTIC ICE-CREAM

    Directory of Open Access Journals (Sweden)

    Patil Liladhar Shivram

    2012-08-01

    Full Text Available Probiotic microorganisms are naturally present in milk and fermented milk products such as different kinds of cheese, yogurt, butter etc. The aim of the present study was isolation and taxonomic determination of lactic acid bacteria (LAB from cheese (wild type. Lactobacillus sp. was isolated from indigenous cheese sample, identified and characterized on the basis of their morphological and biochemical characteristics at genus level. The pure isolated Lactobacillus was assessed for various probiotic properties such as tolerance to acidic pH, bile salt, antibiotic susceptibility, antibacterial activity and hemolytic activity. They showed better tolerance to pH 2 and pH 3 and 2 % bile salt; resistant to antibiotics viz. chloramphenicol, oxacillin and vancomycin. It was found active against test bacteria Escherichia coli and Salmonella typhimurium and found to be non-hemolytic when compared to the positive control strain of Staphylococcus aureus. Probiotic ice-cream was prepared, its safety and keeping quality was determined by significant total bacterial count, coliform count and the presence of yeast and moulds.

  4. Waste-to-energy: Dehalogenation of plastic-containing wastes.

    Science.gov (United States)

    Shen, Yafei; Zhao, Rong; Wang, Junfeng; Chen, Xingming; Ge, Xinlei; Chen, Mindong

    2016-03-01

    The dehalogenation measurements could be carried out with the decomposition of plastic wastes simultaneously or successively. This paper reviewed the progresses in dehalogenation followed by thermochemical conversion of plastic-containing wastes for clean energy production. The pre-treatment method of MCT or HTT can eliminate the halogen in plastic wastes. The additives such as alkali-based metal oxides (e.g., CaO, NaOH), iron powders and minerals (e.g., quartz) can work as reaction mediums and accelerators with the objective of enhancing the mechanochemical reaction. The dehalogenation of waste plastics could be achieved by co-grinding with sustainable additives such as bio-wastes (e.g., rice husk), recyclable minerals (e.g., red mud) via MCT for solid fuels production. Interestingly, the solid fuel properties (e.g., particle size) could be significantly improved by HTT in addition with lignocellulosic biomass. Furthermore, the halogenated compounds in downstream thermal process could be eliminated by using catalysts and adsorbents. Most dehalogenation of plastic wastes primarily focuses on the transformation of organic halogen into inorganic halogen in terms of halogen hydrides or salts. The integrated process of MCT or HTT with the catalytic thermal decomposition is a promising way for clean energy production. The low-cost additives (e.g., red mud) used in the pre-treatment by MCT or HTT lead to a considerable synergistic effects including catalytic effect contributing to the follow-up thermal decomposition.

  5. 21 CFR 310.509 - Parenteral drug products in plastic containers.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 5 2010-04-01 2010-04-01 false Parenteral drug products in plastic containers... Parenteral drug products in plastic containers. (a) Any parenteral drug product packaged in a plastic... parenteral drug product for intravenous use in humans that is packaged in a plastic immediate container on...

  6. Test Plan Development for Plastic Ammunition Containers. Volume 1

    Science.gov (United States)

    1989-03-15

    122 xii TEST PLAN DEVELOPMENT FOR PLASTIC AM4MINITION CONTAINERS - VOLUME I 1.0 INTRODUCTION The purpose of this project...11 LA 00 Li C:0 z CP -0 133 0( LIE r r ’ D2 U)~ E C IP a g 0- L) LaLn 4’ MOIAIV3H-Q3.~f-trCYin, 20o Tabla 6-D Performance Prediction Model 155ram

  7. Migration of plasticizers phthalates, bisphenol A and alkylphenols from plastic containers and evaluation of risk.

    Science.gov (United States)

    Guart, A; Bono-Blay, F; Borrell, A; Lacorte, S

    2011-05-01

    This study investigates the potential migration of plasticisers, plastic components and additives from several plastic water bottles. Compounds studied were phthalates (dimethyl phthalate, di-n-butyl phthalate, benzylbutyl phthalate, bis(2-ethylhexyl) phthalate), bis(2-ethylhexyl) adipate, octylphenol, 4-nonylphenol and bisphenol A. Polycarbonate (PC), high-density polyethylene (HDPE), low-density polyethylene (LDPE), polyethylene terephthalate (PET) and polystyrene (PS) plastics used in the water bottling sector were tested using three kinds of total or specific migration tests: (1) standard method UNE-EN ISO 177; (2) ultrasonic forced extraction; and (3) standard method UNE-EN 13130-1. In addition, bottled waters contained in different plastic materials were analysed to determine the potential migration of target compounds in real conditions. In all cases, samples were solid-phase extracted using Oasis HLB 200 mg cartridges and analysed using GC-MS in scan-acquisition mode. Bisphenol A and 4-nonylphenol were detected in incubated samples, indicating that migration from food plastics can occur at the experimental conditions tested. The total daily intake was calculated according to the levels detected in bottled water and the assessment of the consumers' risk was evaluated taking into consideration toxicological and legislative values.

  8. Characterization of major betalain pigments -gomphrenin, betanin and isobetanin from Basella rubra L. fruit and evaluation of efficacy as a natural colourant in product (ice cream) development.

    Science.gov (United States)

    Kumar, S Sravan; Manoj, P; Shetty, N P; Prakash, Maya; Giridhar, P

    2015-08-01

    Basella rubra L. (Basellaceae) commonly known as Malabar spinach is a leafy vegetable which accumulates pigments in its fruits. To find out the feasibility of utilizing pigment rich extracts of its fruit as natural food colourant, fruits at different stages were analysed for pigment profiling, carbohydrate content, physical dimensions and weight. Total betalains content increased rapidly from early (green) through intermediate (half-done red-violet) to matured stage (red-violet). Maximum pigment content was observed in ripened fruits (143.76 mg/100 g fresh weight). The major betalain pigment characterized was gomphrenin I in ripened fruits (26.06 mg), followed by intermediate fruits (2.15 mg) and least in early fruits (0.23 mg) in 100 g of fresh deseeded fruits. Total carbohydrates content and the chroma values (redness) were also increased during ontogeny of B. rubra fruits. The textural characters of developing fruits showed the smoothness of green fruits with lower rupture force (0.16 N/s) than ripe ones (0.38 N/s). The pigment-rich fruit extract was used as natural colourant in ice-cream, to evaluate its effect on physicochemical properties and acceptability of the product. After six months of storage at -20 °C, 86.63 % colour was retained in ice-cream. The ice-cream had good overall sensorial quality and was liked by consumers indicating that addition of B. rubra fruit extract did not alter the sensory quality of the product. The colour values also indicate that there was no significant decrease of this pigment-rich extracts of fruits for its incorporation in food products.

  9. 大米糖浆在低脂冰淇淋中的应用研究%Processing low fat ice cream with rice syrup

    Institute of Scientific and Technical Information of China (English)

    贝惠玲; 杜淑霞; 徐丽

    2012-01-01

    The processing technology and formula of low fat ice cream was studied in the paper. The optimum processing conditions and formula were determined through mono factor as well as orthogonal experiments. The experiment results showed that the optimum conditions and formula were as follows: substitute 6% rice syrup (solid content) for butter; emulsifying-thickener formula: 0.2% monoglyceride ester, 0.1% guar gum, 0.08% xanthan gum and 0.1% CMC-Na; aging temperature is 0-2℃ with 6-8 h. The low fat ice cream obtained had good delatation and melting-resistance. The sensory evaluation score close to high fat ice cream.%通过单因素及正交试验确定了制作低脂冰淇淋较佳配方及工艺,试验结果表明,以6%大米糖浆(固形物计)替代奶油;添加的乳化增稠剂:单甘酯0.2%、瓜尔豆胶0.1%、黄原胶0.08%、羧甲基纤维素钠0.1%;采用的老化工艺:温度0~2℃,时间6~8h。制得的低脂冰淇淋膨胀率、抗融性好,感官评分接近高脂冰淇淋。

  10. 马铃薯蛋白在冰淇淋生产中的应用%Application of Potato Protein in Ice Cream

    Institute of Scientific and Technical Information of China (English)

    姚佳; 徐旭; 魏春光; 王大为

    2012-01-01

    用马铃薯浓缩蛋白代替部分奶粉及乳化剂,生产新型低脂高蛋白营养冰淇淋。以感官评分、膨胀率、融化率为考核指标,通过单因素试验及正交试验确定马铃薯蛋白冰淇淋的最佳配方。结果表明,最佳配方为奶粉6%、绵白糖8%、羧甲基纤维素钠(CMC-Na)0.2%、淀粉糖浆2%、马铃薯浓缩蛋白50%、单甘酯0.3%、明胶0.2%、麦芽糊精4%,由此制得的冰淇淋组织状态均匀细腻,口感柔滑,风味独特,具有较好的抗融性及理想的膨胀率。%Based on sensory score,overrun and melting rate,the formulation of a new low-fat high-protein ice cream with partial substitution of milk powder by potato protein concentrate was optimized by one-factor-at-a-time and orthogonal array design methods.It was found that the optimal ice cream formula was milk powder 6%,soft sugar 8%,sodium carboxymethylcellulose(CMC-Na) 0.2%,starch syrup 2%,potato protein concentrate 50%,monostearin 0.3%,gelatin 0.2%,and dextrin 4%.The ice cream obtained presented homogenous and exquisite texture,gentle smooth taste,unique flavor,excellent melting resistance and desired overrun.

  11. Evaluation of the ionizing radiation effects in microbiology, physical and chemical and sensory aspects of ice cream; Avaliacao dos efeitos da radiacao ionizante nos aspectos microbiologicos, fisico-quimicos e sensoriais de sorvetes

    Energy Technology Data Exchange (ETDEWEB)

    Rogovschi, Vladimir Dias

    2015-06-01

    The ice cream is defined as an emulsion of fats and proteins or a mixture of water and sugar, other ingredients may be added provided since they do not affect the product. It is considered a food of high nutritional value, providing lipids, carbohydrates, protein, calcium, phosphorus, and other minerals and vitamins (A, B1, B2, B6, C, D, E and K), and it is considered one of the most important products and higher interest to the dairy industry due to great demand by the consumers. The diseases related to food consumption are considered one of the most significant problems. Several outbreaks related to microbiological contamination of ice cream have been reported in recent decades in Asia, Europe and America. It is believed that the ice cream, as a frozen food, presents no risk to the population health. However, it is considered an excellent environment for the growth of microorganisms due to its composition, pH close to neutrality and long storage period. The aim of this study was to evaluate the microbiological, sensory and physicochemical aspects of ice cream. The ice cream samples were irradiated with gamma rays (60Co) with the doses of LOkGy, 2.0kGy, 3.0kGy and 4.0kGy. The samples intended for the inoculation of Staphylococcus aureus (ATCC 6538), Escherichia coli (ATCC 11229) and Salmonella abaetetuba (ATCC 35640) have been irradiated with doses of 1.0, 2.0 and 3.0kGy. It can be concluded that the dose of 3.0kGy was adequate to reduce most of the studied microorganisms to undetected levels. The use of gamma radiation affected the texture and the parameters of the colorimetric analyses of the ice cream. The results of the sensorial analyses showed that the better accepted dose was 3.0kGy. (author)

  12. Enrichment dynamics of Listeria monocytogenes and the associated microbiome from naturally contaminated ice cream linked to a listeriosis outbreak.

    Science.gov (United States)

    Ottesen, Andrea; Ramachandran, Padmini; Reed, Elizabeth; White, James R; Hasan, Nur; Subramanian, Poorani; Ryan, Gina; Jarvis, Karen; Grim, Christopher; Daquiqan, Ninalynn; Hanes, Darcy; Allard, Marc; Colwell, Rita; Brown, Eric; Chen, Yi

    2016-11-16

    Microbiota that co-enrich during efforts to recover pathogens from foodborne outbreaks interfere with efficient detection and recovery. Here, dynamics of co-enriching microbiota during recovery of Listeria monocytogenes from naturally contaminated ice cream samples linked to an outbreak are described for three different initial enrichment formulations used by the Food and Drug Administration (FDA), the International Organization of Standardization (ISO), and the United States Department of Agriculture (USDA). Enrichment cultures were analyzed using DNA extraction and sequencing from samples taken every 4 h throughout 48 h of enrichment. Resphera Insight and CosmosID analysis tools were employed for high-resolution profiling of 16S rRNA amplicons and whole genome shotgun data, respectively. During enrichment, other bacterial taxa were identified, including Anoxybacillus, Geobacillus, Serratia, Pseudomonas, Erwinia, and Streptococcus spp. Surprisingly, incidence of L. monocytogenes was proportionally greater at hour 0 than when tested 4, 8, and 12 h later with all three enrichment schemes. The corresponding increase in Anoxybacillus and Geobacillus spp.indicated these taxa co-enriched in competition with L. monocytogenes during early enrichment hours. L. monocytogenes became dominant after 24 h in all three enrichments. DNA sequences obtained from shotgun metagenomic data of Listeria monocytogenes at 48 h were assembled to produce a consensus draft genome which appeared to have a similar tracking utility to pure culture isolates of L. monocytogenes. All three methods performed equally well for enrichment of Listeria monocytogenes. The observation of potential competitive exclusion of L. mono by Anoxybacillus and Geobacillus in early enrichment hours provided novel information that may be used to further optimize enrichment formulations. Application of Resphera Insight for high-resolution analysis of 16S amplicon sequences accurately identified L. monocytogenes

  13. Recovery and Growth Potential of Listeria monocytogenes in Temperature Abused Milkshakes Prepared from Naturally Contaminated Ice Cream Linked to a Listeriosis Outbreak.

    Science.gov (United States)

    Chen, Yi; Allard, Emma; Wooten, Anna; Hur, Minji; Sheth, Ishani; Laasri, Anna; Hammack, Thomas S; Macarisin, Dumitru

    2016-01-01

    The recovery and growth potential of Listeria monocytogenes was evaluated in three flavors of milkshakes (vanilla, strawberry, and chocolate) that were prepared from naturally contaminated ice cream linked to a listeriosis outbreak in the U.S. in 2015, and were subsequently held at room temperature for 14 h. The average lag phase duration of L. monocytogenes was 9.05 h; the average generation time was 1.67 h; and the average population level increase per sample at 14 h was 1.14 log CFU/g. Milkshake flavors did not significantly affect these parameters. The average lag phase duration of L. monocytogenes in milkshakes with initial contamination levels ≤ 3 CFU/g (9.50 h) was significantly longer (P 3 CFU/g (8.60 h). The results highlight the value of using samples that are contaminated with very low levels of L. monocytogenes for recovery and growth evaluations. The behavior of L. monocytogenes populations in milkshakes prepared from naturally contaminated ice cream linked to the listeriosis outbreak should be taken into account when performing risk based analysis using this outbreak as a case study.

  14. Novel and successful free comments method for sensory characterization of chocolate ice cream: A comparative study between pivot profile and comment analysis.

    Science.gov (United States)

    Fonseca, Fernando G A; Esmerino, Erick A; Filho, Elson R Tavares; Ferraz, Juliana P; da Cruz, Adriano G; Bolini, Helena M A

    2016-05-01

    Rapid sensory profiling methods have gained space in the sensory evaluation field. Techniques using direct analysis of the terms generated by consumers are considered easy to perform, without specific training requirements, thus improving knowledge about consumer perceptions on various products. This study aimed to determine the sensory profile of different commercial samples of chocolate ice cream, labeled as conventional and light or diet, using the "comment analysis" and "pivot profile" methods, based on consumers' perceptions. In the comment analysis task, consumers responded to 2 separate open questions describing the sensory attributes they liked or disliked in each sample. In the pivot profile method, samples were served in pairs (consisting of a coded sample and pivot), and consumers indicated the higher and lower intensity attributes in the target sample compared with the pivot. We observed that both methods were able to characterize the different chocolate ice cream samples using consumer perception, with high correlation results and configurational similarity (regression vector coefficient=0.917) between them. However, it is worth emphasizing that comment analysis is performed intuitively by consumers, whereas the pivot profile method showed high analytical and discriminative power even using consumers, proving to be a promising technique for routine application when classical descriptive methods cannot be used.

  15. Recovery and growth potential of Listeria monocytogenes in temperature abused milkshakes prepared from naturally contaminated ice cream linked to a listeriosis outbreak

    Directory of Open Access Journals (Sweden)

    Yi eChen

    2016-05-01

    Full Text Available The recovery and growth potential of Listeria monocytogenes was evaluated in three flavors of milkshakes (vanilla, strawberry, and chocolate that were prepared from naturally contaminated ice cream linked to a listeriosis outbreak in the U.S. in 2015, and were subsequently held at room temperature for 14 hours. The average lag phase duration of L. monocytogenes was 9.05 h; the average generation time was 1.67 h; and the average level increase per sample at 14 h was 1.15 log CFU/g. Milkshake flavors did not significantly affect these parameters. The average lag phase duration of L. monocytogenes in milkshakes with initial contamination levels ≤ 3 CFU/g (9.50 h was significantly longer (P 3 CFU/g (8.60 h. The results highlight the value of using samples that are contaminated with very low levels of L. monocytogenes for recovery and growth evaluations. The behavior of L. monocytogenes populations in milkshakes prepared from naturally contaminated ice cream linked to the listeriosis outbreak should be taken into account when performing risk based analysis using this outbreak as a case-study.

  16. Application of Purple Sweet Potato Anthocyanins in Ice Cream%紫甘薯花青素在冰淇淋中的应用研究

    Institute of Scientific and Technical Information of China (English)

    金鑫

    2014-01-01

    对紫甘薯花青素在冰淇淋中的应用进行研究。通过正交实验确定了紫甘薯花青素添加量,并对其在冰淇淋中的功能特性进行了评价。结果表明,紫甘薯花青素最佳添加量为20 mg/100 g,其超氧阴离子清除率和羟基自由基清除率分别为66%和87%,显著高于同浓度抗坏血酸,具有优良的抗氧化特性。%Application of purple sweet potato anthocyanins in ice cream was studied. The purple sweet potato anthocyanins content was determized by orthogonal experiment, and the functional features in ice cream was evaluated. The results indicated that purple sweet potato anthocyanins additive amount was 20 mg/100 g , Removing rate of superoxide anion radical was 66%, and elimination ratio of hydroxyl radicals was 87%, which were significantly higher than ascorbic acid, possessing a superior antioxidant property.

  17. Preparation on the low-fat ice cream of pumpkin%南瓜低脂冰淇淋的生产工艺研究

    Institute of Scientific and Technical Information of China (English)

    马川兰; 崔惠玲

    2012-01-01

    Fresh mellow pumpkin was chosen as the raw material of producing low-fat ice cream, while part milk fat was replaced by artificial butter. At the same time, with the sensory quality and expansion rate as evaluation targets, the best formula of the healthy low- fat ice cream was obtained by the orthogonal experiment method: which was the whole milk powder 12%, the pumpkin pulp 20%, CMC 0.15%, xanthan gum 0.10%, artificial butter 3.5%, the white sugar 13%.%选取新鲜成熟南瓜为原料,以人造奶油代替部分乳脂,依据感官质量及膨胀率作为评价指标,通过正交实验获得南瓜保健冰淇淋的最佳配方为:全脂乳粉12%,南瓜浆20%,CMC0.15%,黄原胶0.10%,人造奶油3.5%,白砂糖13%。

  18. PeoplePersonality: Chris Clarke - a physicist who studies ice cream Teaching Anecdotes: Annie Jump Cannon Obituary: György Marx 1927-2002 Starting Out: What Katie did next: part 3 Opinions: What is really important?

    Science.gov (United States)

    2003-03-01

    Featuring relationships, personalities, interactions, environments and reputations involved in physics and education PERSONALITY (156) Chris Clarke - a physicist who studies ice cream TEACHING ANECDOTES (157) Annie Jump Cannon OBITUARY (158) György Marx 1927-2002 Steven Chapman STARTING OUT (159) What Katie did next: part 3 Katie Pennicott OPINIONS (160) What is really important? Kerry Parker

  19. Virulence profiling and quantification of verocytotoxin-producing Escherichia coli O145:H28 and O26:H11 isolated during an ice cream-related hemolytic uremic syndrome outbreak.

    Science.gov (United States)

    Buvens, Glenn; Possé, Björn; De Schrijver, Koen; De Zutter, Lieven; Lauwers, Sabine; Piérard, Denis

    2011-03-01

    In September-October 2007, a mixed-serotype outbreak of verocytotoxin-producing Escherichia coli (VTEC) O145:H28 and O26:H11 occurred in the province of Antwerp, Belgium. Five girls aged between 2 and 11 years developed hemolytic uremic syndrome, and seven other coexposed persons with bloody diarrhea were identified. Laboratory confirmation of O145:H28 infection was obtained for three hemolytic uremic syndrome patients, one of whom was coinfected with O26:H11. The epidemiological and laboratory investigations revealed ice cream as the most likely source of the outbreak. The ice cream was produced at a local dairy farm using pasteurized milk. VTEC of both serotypes with indistinguishable pulsed-field gel electrophoresis patterns were isolated from patients, ice cream, and environmental samples. Quantitative analysis of the ice cream indicated concentrations of 2.4 and 0.03 CFU/g for VTEC O145 and O26, respectively. Virulence typing revealed that the repertoire of virulence genes carried by the O145:H28 outbreak strain was comparable to that of O157 VTEC and more exhaustive as compared to the O26:H11 outbreak strain and nonrelated clinical strains belonging to these serotypes. Taken together, these data suggest that O145:H28 played the most important role in this outbreak.

  20. KARAKTERISTIK ES KRIM HASIL MODIFIKASI DENGAN FORMULASI BUBUR TIMUN SURI (Cucumis melo L. DAN SARI KEDELAI [Characteristics of Modified Ice Cream Formulated with Cucumis melo L. Puree and Soybean Milk

    Directory of Open Access Journals (Sweden)

    Oksilia

    2012-06-01

    Full Text Available The objective of this research was to observe the physical and chemical characteristics of ice cream made with various formulations of Cucumis melo L. puree and soybean milk. The experiment was designed using Factorial Randomized Block Design with two treatments and each combination was replicated three times. The factors investigated were formulations of Cucumis melo L. puree (10, 12.5 and 15 % and soybean milk (40, 50 and 60%. The ice cream’s viscosity, overrun and melting time were determined, where as protein, fat and potassium content were analyzed. The results showed that the interaction of Cucumis melo L. puree and soybean milk formulation had significant effect on viscosity and overrun. Modified ice cream made with 12.5% Cucumis melo L. puree and 40% soybean milk was the best formula for producing modified ice cream. The resulted ice cream had viscosity of 1.03 cP, overrun 53.93% and melting time 23,58 minutes, while the protein, fat and potassium content were 5.18%, 70% and 1083.33 mg/L, respectively.

  1. Application research on preparation of fat-mimetics by extruding corn starch starch with enzyme in ice cream%玉米淀粉基脂肪模拟物在冰淇淋中的应用研究

    Institute of Scientific and Technical Information of China (English)

    郭艳莉; 肖志刚; 王利民; 郑广钊; 严棣

    2012-01-01

    Aiming at the problems of various diseases on humans caused by long-term eating high-fat food, solution plan was put forward combined with the application of fat-mimetics in food. The application of fat-mimetics in ice cream showed that with the increase of fat substitution rate the index such as hardness, flexibility, cohesive-ness, gumminess and chewiness in ice cream sample increased gradually, expansion rate of ice cream decreased gradually, ant melting property in ice cream increased gradually. When fat substitution rate was 0%, G" (viscous modulus) of ice cream was bigger than G' . When fat substitution rate was 25% , 50% and 75%, G" of ice cream sample was bigger than G (elastic modulus) in low frequency area, while was smaller in high frequency area. When fat substitution rate was 100% , G' of ice cream was bigger than G" in frenquency range. There was a significant dependence between viscoelastic and frenquency in ice cream added fat-mimetics. With the increasement of frenquency, viscous and elastic both increased, as well as the development of fat substitution rate. The order of sensory evaluatin index of ice cream by principal component analysis was mouth melt>soapy feeling>-fatty sense>milk powder taste>ropiness sense. The order of five ice cream samples by fuzzymathematics analysis was M1 > M2 > M3> M4> M5.%针对人类长期食用高脂肪类食品而引起的各种疾病的问题,文章结合脂肪模拟物在食品中的应用,提出解决方案.利用加酶挤压的方法制备脂肪模拟物,将玉米淀粉基脂肪模拟物应用到冰淇淋中可知,随着冰淇淋中脂肪替代率的增加,不同冰淇淋样品的硬度、弹性、黏聚性、黏合性、咀嚼性逐渐增加,膨胀率越来越低,冰淇淋的抗融化性逐渐增强,脂肪替代率为0%的全脂冰淇淋的G″(黏性模量)大于G ′(弹性模量),脂肪替代率为25%,50%,75%的冰淇淋样品在低频率区域G″大于G ′,在高频率区域内G″大于G

  2. Commercial nonindustrial production of pastries and ice cream in Naples, Italy: results from the inspection of 34 food businesses during a 2-year surveillance study

    Directory of Open Access Journals (Sweden)

    Lucia Tanucci Nannini

    2010-03-01

    Full Text Available

    Background: Ice cream and cream-based pastries are an excellent media for the growth of pathogenic microorganisms. Foods that are prepared without due respect to the rules of food hygiene can carry microorganisms and/or toxins and could be responsible of toxinfections. The main objective of this study was to obtain an overall picture of the hygiene/sanitation conditions found in businesses that produce hand-made pastries and/or ice cream in Naples, Italy.

    Methods: We inspected 34 businesses to assess the following aspects: hygiene/sanitation conditions of the work area and equipment, implementation of good food hygiene principles, evaluation of HACCP plans, licensing/authorization, quality control and sampling protocols, as well as systems for ensuring food traceability. In 28 of the businesses, samples (environment, foods, workers were collected for microbiological analysis.

    Results: Sanctions were issued for nonconformities in 8 businesses (23.5%, and 25 businesses (73.5% received warnings with orders to correct minor nonconformities (inadequate documentation of compliance with current regulations, incorrect implementation of the quality-control protocol within specified time periods. Microbiological analyses revealed irregularities in 24/28 businesses (85.7%, and 138 of the 280 samples collected displayed contamination levels exceeding the limits adopted for this study (49.3%. In particular, 80% of the surfaces sampled and 23.8% of the hand swabs collected were shown to be contaminated. All food samples collected met the process-hygiene and food-safety standards prescribed by the European Community. Results obtained were statistically significant (p < 0.05.

    Conclusions: Our experience of food safety surveillance system indicates that Neapolitan food business operators involved in the production of hand-made ice cream or pastries do not

  3. The Preparation of Ice Cream Milk Slurry by UHT%超高温杀菌冰淇淋奶浆的研制

    Institute of Scientific and Technical Information of China (English)

    任璐; 于鹏; 刘振民; 姜雪; 蔡涛; 王辉; 肖杨

    2016-01-01

    研究以鲜牛奶、稀奶油和甜味剂为主要原料,采用低温浓缩和超高温杀菌制成冰淇淋奶浆的加工工艺。通过感官评定、正交试验和乳化稳定剂选择试验确定最佳配方,乳脂肪5.5%,乳蛋白4.0%,蔗糖12.8%,果糖3.2%、复配乳化稳定剂0.6%(单,双甘油脂肪酸酯30%、微晶纤维素35%、山梨醇酐单硬脂肪酸酯15%、刺槐豆胶12%、卡拉胶8%)。按照该配方和工艺所生产的冰淇淋奶浆黏度适中,无明显分层现象;且冰淇淋制品奶香味纯正,甜度适中,口感细腻,膨胀率高,硬度中等,抗融性好,无明显冰晶感。%The paper discusses raw milk, cream and sweetener as the main raw material into ice cream milk slurry using low temperature concentration process and ultra high temperature sterilization. According to the sense organ evaluation, the orthogonal design and stability test, the best formula was obtained by using 5.5%milk fat,4.0%milk protein, 12.8%sucrose, 3.2%fructose, 0.6%compound emulsion stabilizer (30%single, double glycerin fatty acid ester, 35%microcrystalline cellulose, 15%sorbitan mono fatty acid ester,12%lo-cust bean gum,8 % carrageenan). According to the formulation and process, Ice cream slurry had moderate viscosity, no obvious stratification, And ice cream had pure milk fragrance, smooth taste, good sweetness, high expansion ratio, medium hardness, good melting resistance, no obvious sense of ice.

  4. Sensorial evaluation of ice-cream elaborated with goat milk/ Avaliação sensorial de sorvetes elaborados com leite de cabra

    Directory of Open Access Journals (Sweden)

    Honório Domingos Benedet

    2006-06-01

    Full Text Available The objective of this work was to evaluate sensory and economically formulations obtained from of goat powder milk, vegetable fat and strawberry aroma. At least of twenty seven formulations listed in an experimental design, were choiced three best formulations, that they also were elaborated in triplicate to the powder goat milk and pasteurized goat milk. Finally it was choiced the best formulation. The final and the best ice-cream had the following formulation: 80 g of vegetable fat, 0.80 L of goat milk (powder – reconstituted or pasteurized milk and 0.12 g of strawberry aroma. These formulations shown Acceptability Index (AI of 87.1 % to ice-cream elaborated with powder milk and 84.3 % to pasteurized milk. Considering just the last and the best AI formulation, it were realized the cost analysis of ice-creams. The price icecream with powder goat milk was equally to R$ 3.15 per liter, while with pasteurized milk was price per liter was equally to 2.68 per liter.O objetivo deste trabalho foi avaliar sensorial e economicamente formulações de sorvetes obtidos a partir do uso de leite de cabra em pó ou pasteurizado, gordura vegetal hidrogenada e aroma de morango. De vinte e sete formulações inicialmente previstas em um delineamento experimental, utilizando leite de cabra em pó, foram escolhidas as três melhores formulações. Estas três formulações foram avaliadas sensorialmente em três repetições utilizando leite de cabra em pó e três repetições utilizando o leite de cabra pasteurizado. Tanto para o leite em pó quanto para o pasteurizado as formulações escolhidas pelos julgadores foram as elaboradas com as seguintes variáveis: 80 g de gordura vegetal hidrogenada, 0,80 litros de leite de cabra (pó – reconstituído ou pasteurizado e 0,12 g de aroma de morango. Estas formulações apresentaram Índice de aceitabilidade de 87,1 % para o sorvete elaborado com leite de cabra em pó e 84,3 % para o leite de cabra pasteurizado

  5. Life Cycle Assessment of Lubricant Oil Plastic Containers in Brazil

    Directory of Open Access Journals (Sweden)

    Maria Clara Oliveira

    2017-04-01

    Full Text Available Brazil, like many emerging countries, has experienced a fast growth in the demand for automobiles in recent decades. This has produced a significant increase in the amount of hazardous waste to be disposed of, including used lubricant oil. Restrictive regulations are being used by many nations to deal with this problem, focusing on treatments, such as recycling, to avoid resource depletion. Specific rules for disposal of used lubricant oil already exist in various countries, including Brazil, but not for its containers. Using the life cycle assessment methodology, this article evaluates different management options for the destination of Lubricant Oil Plastic Containers (LOPCs, comparing recycling and incineration to disposal in an industrial landfill. Results show that reducing the proportion of LOPCs destined to the landfill has positive impacts in lowering the burdens caused in the life cycle of LOPCs. Incineration, which is not a technology used for destination of LOPCs in Brazil, proved to be a promising option when combined with recycling for treatment of this kind of waste. Combining different destinations is also a good option as long as economic, logistics and the environment are taken into consideration. The present paper concludes that emerging countries are able to manage hazardous waste provided that there is adequate legislation and political will along with cooperation from the private sector. This study can be helpful to the decision-making processes concerning hazardous waste, especially for industrial strategies and policy makers.

  6. Interactions between six psychotherapeutic drugs and plastic containers. Influence of plastic material and infusion solutions.

    Science.gov (United States)

    Airaudo, C B; Gayte-Sorbier, A; Bianchi, C; Verdier, M

    1993-06-01

    The interactions of chlorpromazine, clomipramine, maprotiline and viloxazine hydrochlorides, and of clorazepate dipotassium salt and diazepam with polyvinyl chloride (PVC) and Stedim 6 infusion bags were studied. Stedim 6, is anew multilayer film whose inner layer is made of polyethylene. The drugs were in 5% dextrose and 0.9% sodium chloride isotonic solutions and the influence of these was also considered. The remaining concentrations of each drug were determined at regular time intervals in a 24-h period, by a spectrofluorometric method for chlorpromazine hydrochloride and by ultraviolet spectrophotometric methods for the other drugs. No binding was observed for viloxazine and maprotiline hydrochlorides whatever the infusion solution and the plastic container. A slight retention in PVC bags, but not in Stedim 6 ones, was noted for clomipramine hydrochloride and clorazepate dipotassium salt. This was more marked in the sodium chloride solution than in the dextrose one. Diazepam and chlorpromazine hydrochloride were bound both in PVC and Stedim 6 bags, but more in the former and more again in the sodium chloride solution than in the dextrose one. The results were explained in terms of the degree of crystallinity of the plastic material and the degree of lipophilicity of the drugs. Practical consequences are discussed.

  7. Isolation and survival of Yersinia enterocolitica in ice cream at different pH values, stored at -18°c Isolamento e sobrevivência de Yersinia enterocolitica em sorvetes de distintos pH, armazenados a -18°C

    Directory of Open Access Journals (Sweden)

    Norma B. Barbini de Pederiva

    2000-09-01

    Full Text Available The presence of Yersinia enterocolitica was investigated in 203 samples of industrial (123 and non-industrial ice cream (80. Two Y. enterocolitica strains were isolated from non-industrial ice cream, which suggests the possibility of post-manufacturing contamination. One strain was typed as B:1A, O: 3,50,51; lis Xz, while the other one was biotyped as: B:1A but not serologically typed. Survival of Y. enterocolitica was investigated by inoculating nine samples of industrially manufactured ice cream to contain 20 CFU/ml of Y. enterocolitica and stored at -18°C for 480 days. The inoculated samples were classified into three different groups according to their pH (Group 1: pH 4-5; Group 2: pH 5-6 and Group 3: pH 6-7. Viability was determined by a combination of direct plating and enrichment. In Group 1, Y. enterocolitica was not detected after 150 days of storage, while in Groups 2 and 3, this microorganism was isolated until day 480 of storage. These findings suggest that the survival time of Y. enterocolitica in ice cream stored at -18°C is significantly (p Neste estudo pesquisou-se a presença de Yersinia enterocolitica em 203 amostras de sorvetes, sendo 123 de fabricação industrial e 80 de fabricação artesanal. Isolaram-se 2 cepas a partir de sorvetes artesanais, uma das quais foi caracterizada como B:1A, O:3,50, 51; lis Xz e a outra se tipificou como Y. enterocolitica B:1A mas não se tipificou sorologicamente, o que sugere uma contaminação pós processo. Em 9 dos sorvetes de fabricação industrial de distintos pH, estudou-se a sobrevivência desse microrganismo, inoculando-os com 20 UFC/ml de Y. enterocolitica, quando armazenados durante 480 dias a -18°C. Esses sorvetes, segundo seu pH, agruparam-se em: Grupo 1: pH: 4-5, Grupo 2: pH 5-6 e Grupo 3: pH: 6-7. Determinou-se a viabilidade pelas curvas de morte usando semeadura direta e enriquecimento. Nos sorvetes do grupo 1, Y. enterocolitica só foi detectada até o 150° dia de

  8. 马铃薯淀粉在冰淇淋生产中的应用%Application of Potato Starch in Ice Cream

    Institute of Scientific and Technical Information of China (English)

    宋春春; 张薇; 魏春光; 王大为

    2012-01-01

    Potato starch was used as a partial substitute for gelatin and sodium carboxymethyl-cellulose (CMC-Na) to produce ice cream. Its effect on overrun, melting rate and sensory quality was investigated. Using one-factor-at-a-time and orthogonal array design methods, the optimal formulation of ice cream was determined as follows: 4% potato starch, 0.1% CMC-Na, 0.3% monoglyceride and no gelatin. The final product was homogeneous, tasted smooth and delicate and had desired overrun and melting resistance.%用马铃薯淀粉取代明胶和羧甲基纤维素钠(CMC-Na)生产冰淇淋。以冰淇淋的膨胀率、融化率和感官评分为考察指标,研究马铃薯淀粉对冰淇淋品质的影响。通过单因素试验及正交试验确定马铃薯淀粉在冰淇淋生产中最佳用量。结果表明:当马铃薯淀粉添加量4%、CMC—Na添加量0.1%、单甘酯添加量0.3%、不添加明胶时,生产的冰淇淋组织状态均匀一致,口感柔滑细腻,具有理想的膨胀率和适当的抗融性。

  9. Unexpectedly increased anorexigenic postprandial responses of PYY and GLP-1 to fast ice cream consumption in adult patients with Prader-Willi syndrome.

    Science.gov (United States)

    Rigamonti, A E; Bini, S; Grugni, G; Agosti, F; De Col, A; Mallone, M; Cella, S G; Sartorio, A

    2014-10-01

    The effect of eating rate on the release of anorexigenic gut peptides in Prader-Willi syndrome (PWS), a neurogenetic disorder clinically characterized by hyperphagia and excessive obesity, has not been investigated so far. Postprandial PYY and GLP-1 levels to fast (5 min) and slow (30 min) ice cream consumption were measured in PWS adult patients and age-matched patients with simple obesity and normal-weighted subjects. Visual analog scales (VASs) were used to evaluate the subjective feelings of hunger and satiety. Fast ice cream consumption stimulated GLP-1 release in normal subjects, a greater increase being observed with slow feeding. Fast or slow feeding did not change circulating levels of GLP-1 in obese patients, while, unexpectedly, fast feeding (but not slow feeding) stimulated GLP-1 release in PWS patients. Plasma PYY concentrations increased in all groups, irrespective of the eating rate. Slow feeding was more effective in stimulating PYY release in normal subjects, while fast feeding was more effective in PWS patients. Slow feeding evoked a lower hunger and higher satiety compared with fast feeding in normal subjects, this finding being not evident in obese patients. Unexpectedly, fast feeding evoked a lower hunger and higher satiety in PWS patients in comparison with slow feeding. Fast feeding leads to higher concentrations of anorexigenic gut peptides and favours satiety in PWS adult patients, this pattern being not evident in age-matched patients with simple obesity, thus suggesting the existence of a different pathophysiological substrate in these two clinical conditions. © 2013 John Wiley & Sons Ltd.

  10. Corundum Based Composite Block Containing Plastic Phase YB/T 4129-2005

    Institute of Scientific and Technical Information of China (English)

    Yu Lingyan; Chai Junlan

    2009-01-01

    @@ 1 Scope This standard specifies the definition, classifica-tion, technical requirements, test methods, inspection rules, packing, marking, transportation and quality certificate of corundum block containing plastic phase.

  11. Advances of cell injury mechanism by freezing stress during processing of probiotic ice cream%冰淇淋中益生菌冷冻胁迫致菌体损伤机制研究进展

    Institute of Scientific and Technical Information of China (English)

    张健; 郑义; 朱金锦; 刘心怡; 杨贞耐

    2015-01-01

    冰淇淋是优良的益生菌载体,但其加工中的老化、凝冻和硬化等阶段性降温至冷冻的过程,会造成益生菌生理损伤,导致益生菌活力下降,功能性变差。近年,有关冰淇淋中冷冻胁迫致益生菌的损伤,冰淇淋中益生菌活性的保护,以及组学技术推动下的菌株损伤相关代谢研究取得了一定进展,为研究影响冰淇淋中益生菌存活能力、菌体细胞膜特性及代谢酶活性,明确冰淇淋基质中益生菌冷冻胁迫损伤的分子机制,建立冰淇淋加工和贮藏过程中益生菌的保护策略提供了可能,也为未来改善益生菌冰淇淋的功效和品质提供科学依据。%Ice cream is a favorable probiotic carrier. However, the viability and functions of probiotic strains tend to be lowered in ice cream processing, including aging, freezing and hardening. Recently, progress of researches about the probiotics injury, protection and their metabolic changes in ice cream based on omics techniques have been made, which provides the possibility to specify survival ability, membrane properties, and key molecules of metabolic enzyme activities of probiotics in ice cream. These studies also facilitate to uncover the molecular mechanism of cell injury caused by freezing stress during the processing of probiotic ice cream and establish protective strategies for probiotics during processing and storage of ice cream, and provide a scientific basis for the improvement of functionality and quality of such product.

  12. Migration of bisphenol A and nonylphenol from mineral water bottles and disposable plastic containers into water at different temperatures

    National Research Council Canada - National Science Library

    Ali Kazemi; Habibollah Younesi; Nader Bahramifar

    2013-01-01

    Background and Objectives: bisphenol A and nonylphenol are xenoestrogen materials used as a monomer of plastics in widely volume in the production of plastic materials especially mineral water bottles and disposable plastic containers...

  13. From IDs to Ice Cream to "I, Claudius": Security Is in the Cards at Cleveland Hill Union Free School District.

    Science.gov (United States)

    Passmore, Cheryl

    2002-01-01

    Describes the use of plastic identity badges with photographs and barcodes issued to all administrators, teachers, staff members, and students in grades 6-12 at the Cleveland Hill Union Free School District in Cheektowaga, New York. (PKP)

  14. From IDs to Ice Cream to "I, Claudius": Security Is in the Cards at Cleveland Hill Union Free School District.

    Science.gov (United States)

    Passmore, Cheryl

    2002-01-01

    Describes the use of plastic identity badges with photographs and barcodes issued to all administrators, teachers, staff members, and students in grades 6-12 at the Cleveland Hill Union Free School District in Cheektowaga, New York. (PKP)

  15. High glycemic load diet, milk and ice cream consumption are related to acne vulgaris in Malaysian young adults: a case control study

    Directory of Open Access Journals (Sweden)

    Ismail Noor

    2012-08-01

    Full Text Available Abstract Background The role of dietary factors in the pathophysiology of acne vulgaris is highly controversial. Hence, the aim of this study was to determine the association between dietary factors and acne vulgaris among Malaysian young adults. Methods A case–control study was conducted among 44 acne vulgaris patients and 44 controls aged 18 to 30 years from October 2010 to January 2011. Comprehensive acne severity scale (CASS was used to determine acne severity. A questionnaire comprising items enquiring into the respondent’s family history and dietary patterns was distributed. Subjects were asked to record their food intake on two weekdays and one day on a weekend in a three day food diary. Anthropometric measurements including body weight, height and body fat percentage were taken. Acne severity was assessed by a dermatologist. Results Cases had a significantly higher dietary glycemic load (175 ± 35 compared to controls (122 ± 28 (p  0.05. Conclusions Glycemic load diet and frequencies of milk and ice cream intake were positively associated with acne vulgaris.

  16. 薄荷酸奶冰淇淋的研制%Study on the Production of Ice Cream by using Mint Yogurt

    Institute of Scientific and Technical Information of China (English)

    刘畅

    2011-01-01

    为研制具有一定保健功能的冰淇淋制品,以薄荷和酸奶为原料,采用正交试验的方法,探讨薄荷酸奶冰淇淋的最佳工艺配方。试验结果表明:薄荷酸奶的最佳发酵条件是薄荷与牛奶的比例为5:5、加糖量12%、接种量2.5%、发酵4h;酸奶的用量为35%时。冰淇淋的口感较好。%The technology for production of ice eream was investigated by using fermented mint yogurt in the paper. The author developed a unique style of healthy and functional new ice cream product. The best formula was obtained through several groups of experiments. This product has a special quality with particular flavor, an ideal expansivity rate and anti-melting character.

  17. The Development of the Coix Seed Red Bean Ice Cream%薏米红豆冰淇淋的研制

    Institute of Scientific and Technical Information of China (English)

    刘艳霞; 张月

    2015-01-01

    Defatted milk powder,margarine,white granulated sugar as raw materials, matched with coix seed juice and honey in red bean,based on the basic formula,the optimal formula was determined by single factors and orthogonal tests. The results were as follows:when coix seed juice to 20%,sucrose 12%, skimmed milk powder 12%, margarine 3%, emulsification stabilizers 0.6%,system of organization coix seed red bean ice cream smooth exquisite and rich nutrition ,the taste was unique.%以脱脂奶粉、人造奶油、蔗糖为原料,配以薏米浆与蜜红豆,在基础配方一定的基础上,通过单因素试验和正交试验确定最佳配比.试验结果表明,当薏米浆为20%、蔗糖12%,脱脂乳粉12%、人造奶油3%、乳化稳定剂0.6%时,制得的薏米红豆冰淇淋组织细腻滑润、营养丰富、口味独特.

  18. High glycemic load diet, milk and ice cream consumption are related to acne vulgaris in Malaysian young adults: a case control study.

    Science.gov (United States)

    Ismail, Noor Hasnani; Manaf, Zahara Abdul; Azizan, Noor Zalmy

    2012-08-16

    The role of dietary factors in the pathophysiology of acne vulgaris is highly controversial. Hence, the aim of this study was to determine the association between dietary factors and acne vulgaris among Malaysian young adults. A case-control study was conducted among 44 acne vulgaris patients and 44 controls aged 18 to 30 years from October 2010 to January 2011. Comprehensive acne severity scale (CASS) was used to determine acne severity. A questionnaire comprising items enquiring into the respondent's family history and dietary patterns was distributed. Subjects were asked to record their food intake on two weekdays and one day on a weekend in a three day food diary. Anthropometric measurements including body weight, height and body fat percentage were taken. Acne severity was assessed by a dermatologist. Cases had a significantly higher dietary glycemic load (175 ± 35) compared to controls (122 ± 28) (p  0.05). Glycemic load diet and frequencies of milk and ice cream intake were positively associated with acne vulgaris.

  19. Performance of Hot Asphalt Mixtures Containing Plastic Bottles as Additive

    Directory of Open Access Journals (Sweden)

    Jan Hakeem

    2017-01-01

    Full Text Available This study focuses on evaluating the resistance of polymer modified asphalt mixes and the role played by asphalt in the realm of construction is undeniably important. Addition of polymers(PB as additives to asphalt helps to improve the strength and water repellent property of the mix and as well as helps environment in various ways and at the same time, analyzing its lower maintenance activities and service life is most important. The use of inexpensive polymers, in this case, waste polymers has without any doubt proven to be the most convenient way of reducing the cost of construction and at the same time maintaining quality. The main resolve for this research was to establish the effects of the use of plastic bottles on hot asphalt and its mixtures. In order to put this into perspective, varying percentages of asphalt mixtures were calculated and subjected to laboratory tests. The two-factor variance analysis (ANOVA was conducted to determine the significance at various confidence limits. The results indicate that the inclusion of Polyethylene Terephthalate (PET had a particularly substantial effect on the properties of asphalt. Consequently, it can encourage the re-utilization of waste in the manufacturing industry in an ecologically friendly and cost-effective way.

  20. PLASTIC ZONES IN AN INFINITELY LONG TRANSVERSELY ISOTROPIC SOLID CYLINDER CONTAINING A RINGSHAPED CRACK

    Directory of Open Access Journals (Sweden)

    Mesut UYANER

    1999-02-01

    Full Text Available In this study, the problem of a ring shaped-crack contained in an infinitely long solid cylinder of elastic perfectly-plastic material is considered. The problem is formulated for a transversely isotropic material by using integral transform technique under uniform load. Due to the geometry of the configuration, Hankel and Fourier integral transform techniques are chosen and the problem is reduced to a singular integral equation. This integral equation is solved numerically by using Gaussian Quadrature Formulae and the values are evaluated for discrete points. The plastic zone lengths are obtained by using the plastic strip model.

  1. Silver nanoparticle release from commercially available plastic food containers into food simulants

    DEFF Research Database (Denmark)

    Mackevica, Aiga; Olsson, Mikael Emil; Hansen, Steffen Foss

    2016-01-01

    . In the current study, we investigated four brands of commercially available plastic food storage containers and measured the total amount of silver, particle size and number concentration, and the migration rates into three different food simulants (Milli-Q grade water, 10 % ethanol, and 3 % acetic acid) for 10...... days at 40 °C. The experimental setup was made according to the European Commission Directive (EU 10/2011) for articles intended to be in contact with food. The total amount of silver in plastic containers and migration solutions was quantified by ICP-MS analysis, and the size of the migrated particles...

  2. Analysis of phthalate migration to food simulants in plastic containers during microwave operations.

    Science.gov (United States)

    Moreira, Miriany A; André, Leiliane C; Cardeal, Zenilda L

    2013-12-30

    Phthalates used as plasticizers in the manufacture of household containers can potentially be transferred to foods that are stored or heated in these plastic containers. Phthalates are endocrine disruptor compounds (EDC) and are found in very low concentrations in foods, thus, highly sensitive analytical techniques are required for their quantification. This study describes the application of a new method developed for analyzing the migration of dibutylphthalate (DBP) and benzylbutylphthalate (BBP) from plastic food containers into liquid food simulants. This new method employs the technique of solid phase microextraction cooled with liquid nitrogen. The analysis was conducted by gas chromatography/mass spectrometry (GC/MS) using a polyacrylate fiber. Ultrapure water was used as a simulant for liquids foods, and both new and used plastic containers were placed in a domestic microwave oven for different periods of time at different power levels. The limits of detection for DBP and BBP were 0.08 µg/L and 0.31 µg/L, respectively. BBP was not found in the samples that were analyzed. DBP was found in concentrations ranging from containers that were used for a prolonged time, which correlated with increasing heating time.

  3. Analysis of Phthalate Migration to Food Simulants in Plastic Containers during Microwave Operations

    Directory of Open Access Journals (Sweden)

    Miriany A. Moreira

    2013-12-01

    Full Text Available Phthalates used as plasticizers in the manufacture of household containers can potentially be transferred to foods that are stored or heated in these plastic containers. Phthalates are endocrine disruptor compounds (EDC and are found in very low concentrations in foods, thus, highly sensitive analytical techniques are required for their quantification. This study describes the application of a new method developed for analyzing the migration of dibutylphthalate (DBP and benzylbutylphthalate (BBP from plastic food containers into liquid food simulants. This new method employs the technique of solid phase microextraction cooled with liquid nitrogen. The analysis was conducted by gas chromatography/mass spectrometry (GC/MS using a polyacrylate fiber. Ultrapure water was used as a simulant for liquids foods, and both new and used plastic containers were placed in a domestic microwave oven for different periods of time at different power levels. The limits of detection for DBP and BBP were 0.08 µg/L and 0.31 µg/L, respectively. BBP was not found in the samples that were analyzed. DBP was found in concentrations ranging from containers that were used for a prolonged time, which correlated with increasing heating time.

  4. Improved tensile strength of glycerol-plasticized gluten bioplastic containing hydrophobic liquids.

    Science.gov (United States)

    Song, Yihu; Zheng, Qiang

    2008-11-01

    The aim of the present work has been to study the influence of hydrophobic liquids on the morphology and the properties of thermo-molded plastics based on glycerol-plasticized wheat gluten (WG). While the total amount of castor oil and glycerol was remained constant at 30 wt%, castor oil with various proportions with respect to glycerol was incorporated with WG by mixing at room temperature and the resultant mixtures were thermo-molded at 120 degrees C to prepare sheet samples. Moisture absorption, morphology, dynamic mechanical properties, and tensile properties (Young's modulus, tensile strength and elongation at break) of the plastics were evaluated. Experimental results showed that the physical properties of WG plastic were closely related to glycerol to castor oil ratio. Increasing in castor oil content reduces the moisture absorption markedly, which is accompanied with a significant improvement in tensile strength and Young's modulus. These observations were further confirmed in 24 wt% glycerol-plasticized WG plastics containing 6 wt% silicone oil or polydimethylsiloxane (PDMS) liquid rubber.

  5. A Hot Knife Through Ice-Cream: Earthflow Response to Channel Incision (Or Channel Response to Earthflows?), Eel River Canyon, California

    Science.gov (United States)

    Mackey, B. H.; Roering, J. J.; McKean, J. A.

    2007-12-01

    Abundant glacier-like earthflow features are recognized as a primary erosional process in the highly erodable Franciscan Melange of the Eel River Basin, CA. Despite their prominence in this "melting ice-cream" topography, many questions regarding their effects on the long term sediment flux from this rapidly eroding basin remain unresolved. For example, does an earthflow's basal shear zone propagate vertically downwards with vertical river incision? What controls the upslope and lateral extent of individual earthflows? How does the erosive power of a river influence the rate of earthflow movement, or conversely do earthflow toe deposits regulate the rate of river incision? Here we present preliminary findings derived from study of 200km2 of lidar data (1m resolution) covering hillslopes adjacent to 30km of the Eel River. Lidar allows detailed analysis of the interaction between earthflows and the drainage network, and we document how inferred changes in local base level are propagated throughout adjacent hillslopes via earthflow movement. The most active earthflows (determined by field surveying and analysis of aerial photos rectified using lidar- generated digital topography) coincide with locally steep sections of channel, while downstream of the most active flows we frequently observe less-active or dormant earthflows. This observation supports the idea that the locations of the most active earthflows coincide with headward propagating knickpoints in the channel. The rate of earthflow movement appears to slow when an earthflow exhausts the upslope area of easily mobilized sediment. Earthflow toes can protrude directly into the channel, causing the channel to narrow and steepen, and even undercut the opposite bank. Large resistant boulders (>2m diameter) transported by the earthflow accumulate in the streambed and appear to both act as a check on further channel incision and earthflow movement. In contrast, areas adjacent to active earthflows exhibit smooth

  6. Tracing to the source of Staphylococccus aureus isolates from ice cream%金黄色葡萄球菌污染冰淇淋的调查

    Institute of Scientific and Technical Information of China (English)

    张严峻; 徐丹戈; 方叶珍; 龚璞; 朱敏; 包芳珍

    2008-01-01

    0bjective To investigate the contamination of Staphylococccus aureus isolates in icecream by phenotypic typing and molecular typing. Methods The Staphylococccus aureus isolates were separated from ice cream, filler, cutter, salvers and material. The separated isolates were characterized by drug-resistance, staphylococcal enterotoxin (SEA-E), SE (A-E, G-J) genes and pulsed. field gelelectrophoresis (PFGE) types. Result Two Staphylococccus aureus isolates were separated. one from icecream, another from cutter. Their characteristics of drug-resistance, staphylococcal enterotoxin (SEA-E), SE(A-E, G-J) genes and PFGE type were the same. Conclusion The two Staphylococccus aureus isolates were the same clone. The contaminated Staphylococccus aureus isolates could be traced to the contaminated cutters.%目的 通过冰淇淋及其各种原料和生产线样本分离、培养金黄色葡萄球菌,分析分离株的分子分型和表型特征,对金黄色葡萄球菌污染冰淇淋进行调查.方法 采集冰淇淋及其各种原料和生产线投料口、切片机出口、成品托盘等样本,用国标方法分离、培养、鉴定金黄色葡萄球菌,VITEK32生化验证,Mini-Vidas检测分离株肠毒素(多克隆肠毒素SEA-SEE),PCR检测分离株肠毒素基因(肠毒素SEA-SE:J基因),VITEK32测定分离菌株抗生素的耐药性,脉冲凝胶电泳(PFGE)分析菌株间的基因指纹图谱特征.结果 分别从冰淇淋和切片机出口分离到2株金黄色葡萄球菌.它们都含有肠毒素(多克隆肠毒素SEA-SEE),都有SEC、SED、SEG、SEH、SEI和SEJ肠毒素基因,耐药谱相同,脉冲凝胶电泳(PFGE)的指纹图谱相同.结论 污染冰淇淋和切片机出口的金黄色葡萄球菌是同一克隆株,切片机出口的污染导致冰淇淋污染.

  7. High performance liquid chromatography for pigments determination in ice cream%高效液相色谱测定雪糕中色素

    Institute of Scientific and Technical Information of China (English)

    张国华; 孙磊龙; 杨志华

    2013-01-01

    目的 建立雪糕中8种人工合成色素(柠檬黄、日落黄、胭脂红、苋菜红、诱惑红、赤藓红、靛蓝、亮蓝)在可见光区变换波长的高效液相色谱测定方法.方法 样品经正己烷去除油脂,再用乙醇-氨水提取,提取液挥干后用水定容,然后过滤膜后进高效液相色谱(HPLC)分析,波长选择各色素在可见光区最大吸收波长.结果 8种人工合成色素在1.0 mg/L ~ 50 mg,/L范围内线性良好,相关系数(r)都在0.999以上,方法加标回收率为90.8% ~99.1%,相对标准偏差RSD(%)在1.2% ~ 4.0%.结论 该方法步骤简单,操作方便,结果精密度良好,准确度可靠.%Objective To develop high-performance liquid chromatographic method with transform wavelength in the visible region of ice cream to detect the 8 kinds of synthetic pigments (tartrazine,sunset yellow,ponceau 4R,amaranth,allura red,erythrosine,indigotine,brilliant blue).Methods Samples was defatted with hexane,then extracted with ethanol-ammonia water,evaporated to dryness for constant volume,then filtered and analyzed with high performance liquid chromatography (HPLC),the wavelength selection of each pigment was based on the maximum absorption wavelength in the visible region.Results Eight kinds of synthetic pigments exhibited a good linearity in the range of 1.0 mg/L ~ 50 mg/L with correlation coefficient (r) above 0.999,the recovery of the method was from 90.8% to 99.1%,the relative standard deviation RSD (%) was from 1.2% to 4.0%.Conclusion The method is simple,easy to operate,precise,accuracy and reliable.

  8. Evaluating four measures of water quality in clay pots and plastic safe storage containers in Kenya.

    Science.gov (United States)

    Murphy, Jennifer L; Ayers, Tracy L; Knee, Jacqueline; Oremo, Jared; Odhiambo, Aloyce; Faith, Sitnah H; Nyagol, Ronald O; Stauber, Christine E; Lantagne, Daniele S; Quick, Robert E

    2016-11-01

    Household water treatment with chlorine can improve microbiological quality and reduce diarrhea. Chlorination is typically assessed using free chlorine residual (FCR), with a lower acceptable limit of 0.2 mg/L, however, accurate measurement of FCR is challenging with turbid water. To compare potential measures of adherence to treatment and water quality, we chlorinated recently-collected water in rural Kenyan households and measured total chlorine residual (TCR), FCR, oxidation reduction potential (ORP), and E. coli concentration over 72 h in clay and plastic containers. Results showed that 1) ORP served as a useful proxy for chlorination in plastic containers up to 24 h; 2) most stored water samples disinfected by chlorination remained significantly less contaminated than source water for up to 72 h, even in the absence of FCR; 3) TCR may be a useful proxy indicator of microbiologic water quality because it confirms previous chlorination and is associated with a lower risk of E. coli contamination compared to untreated source water; and 4) chlorination is more effective in plastic than clay containers presumably because of lower chlorine demand in plastic. Published by Elsevier Ltd.

  9. Occurrence of Listeria monocytogenes in cheese and ice cream produced in the State of Paraná, Brazil Ocorrência de Listeria monocytogenes em queijos e sorvetes produzidos no Estado do Paraná, Brasil

    Directory of Open Access Journals (Sweden)

    Wanda Moscalewski Abrahão

    2008-06-01

    Full Text Available The occurrence of Listeria monocytogenes in Brazilian ice cream and in some soft and semi-soft cheeses produced and sold in the State of Paraná, Brazil was evaluated. Ninety samples of cheese and sixty samples of ice creams were analyzed following the guidelines outlined by the official institutes, AOAC and FDA. In the ice cream samples no isolation of Listeria spp. was found. The percentage of these ninety samples of cheeses positive for Listeria spp. was 12.20%. Listeria monocytogenes was detected in six (6.70% of the same samples. The presence of Listeria innocua was five (5.50% in the samples analyzed was also observed. According to the results of the work it is possible to presume that there is a potential health risk to the brazilian population, heightened by aging and the increase in immunodepressed. These results indicate the need for the implementation of monitoring of these microorganisms as much by producers as by health inspectors. The results also show that the VIP (visual immunoprecipitation assay is a viable triage method of contaminated samples for the liberation of products for commercialization, as it is quick, reliable and does not require additional equipment other than that normally found in production labs, while presenting reliable results.A ocorrência de Listeria monocytogenes em sorvetes e alguns tipos de queijos macios e semi-macios produzidos e vendidos no Estado do Paraná Brasil foram avaliados. Noventa amostras de queijo e sessenta amostras de sorvete foram analisadas seguindo os protocolos da AOAC e FDA. Nas amostras de sorvete, não ocorreu o isolamento de Listeria spp. Foi detectada Listeria spp em 12,20% de amostras de queijo, das quais 6 (6,70% foram positivas para Listeria monocytogenes. Foi também observada a presença de Listeria innocua em 5 amostras (5,50% das mesmas amostras. Pelos resultados deste trabalho pode-se pressupor que existe um risco potencial à saúde da população brasileira com o

  10. 大豆低聚糖保健功能在羊奶冰淇淋中的应用%Health Function of Soybean Oligosaccharides Its Application in Goat milk Health Ice Cream

    Institute of Scientific and Technical Information of China (English)

    马岩; 单秀峰

    2015-01-01

    以鲜羊奶与大豆低聚糖 (SBOS) 等为主要原料研制低聚糖羊奶保健冰淇淋,以冰淇淋的膨胀率与融化率为指标,并结合对其色泽、质地、组织状态和风味的考察,对老化时间、鲜羊奶用量、大豆低聚糖用量、复合乳化剂用量和复合稳定剂用量等主要因素进行了比较研究.通过单因素试验与正交试验得到最佳工艺条件: 鲜羊奶50%、白砂糖10%、大豆低聚糖10%、复合乳化剂 (单甘脂:蔗糖酯=1:1) 0.4%、复合稳定剂 (CMC:明胶=1:1) 0.35%和老化时间4h,此条件下,最终产品膨胀率95.14%,融化率38.83%,且各项品质良好.%Technical process and prescription for health ice-cream using fresh goat milk and soybean oligosaccharides ( SBOS) as main auxiliary material were explored. By measuring expansion rate and melting rate of ice cream , both quality of product (color, texture, flavor and tissue state) and cost had also been considered, different ageing time, goat milk, SBOS, emulsifiers and stabilizers were compared and studied. Single factor test and orthogonal experiment showed that optimum conditions: fresh goat milk 50%, sugar 10%, SBOS 10%, emulsifiers ( monoglyceride:sucrose ester=1:1) 0.4%, stabilizers ( CMC:gelatin=1:1) 0.35%, ageing time 4h. Under this condition, expansion and melting rate of final product were 95.14%, 38.83%. And quality of SBOS goat milk ice cream product was perfect.

  11. Influence on quality of ice cream by adding glycosylation of whey protein%添加糖基化乳清蛋白对冰淇淋品质的影响

    Institute of Scientific and Technical Information of China (English)

    孙迪; 李春; 刘宁

    2013-01-01

    We made glycosylation complexes of WPI-Pectin and WPI-Sodium alginate by conjugating whey protein isolation to pection and sodium alginate by means of Maillard reaction. And we determined dieir solubility, heat stability and emulsifying properties to study the effect of glycosylation complexes on the quality of ice cream. The results showed mat the glycolysation reaction can improve the solubility, heat stability and emulsifying properties of WPI. The glycosylation complexes had good solubility in acidic, neutral and alkaline conditions. It was indicated that the viscosity of ice cream syrup, overrun and the melting resistance were enhanced with the appropriate addition of glycosylation complexes. It was also confirmed that not only could the addition of glycosylation complexes improve quality of ice cream products, but also had good sensory acceptability.%通过美拉德反应将果胶和褐藻酸钠分别与乳清分离蛋白结合,形成糖基化复合物,对其溶解性、热稳定性和乳化性进行了初步研究,并进一步讨论了糖基化复合物对冰淇淋品质的影响.结果表明,美拉德反应可以较好的改善乳清蛋白的热稳定性和乳化性,并且形成的糖基化复合物在酸性、中性和弱碱性条件下均具有较好的溶解性;在冰淇淋应用方面,适量的添加糖基化复合物,可以增加冰淇淋浆料的黏度、产品的膨胀率和抗融性;实验还证实添加的糖基化复合物在改进产品的品质的同时,也具有较好的感官接受性.

  12. Somatostatin and Somatostatin-Containing Neurons in Shaping Neuronal Activity and Plasticity.

    Science.gov (United States)

    Liguz-Lecznar, Monika; Urban-Ciecko, Joanna; Kossut, Malgorzata

    2016-01-01

    Since its discovery over four decades ago, somatostatin (SOM) receives growing scientific and clinical interest. Being localized in the nervous system in a subset of interneurons somatostatin acts as a neurotransmitter or neuromodulator and its role in the fine-tuning of neuronal activity and involvement in synaptic plasticity and memory formation are widely recognized in the recent literature. Combining transgenic animals with electrophysiological, anatomical and molecular methods allowed to characterize several subpopulations of somatostatin-containing interneurons possessing specific anatomical and physiological features engaged in controlling the output of cortical excitatory neurons. Special characteristic and connectivity of somatostatin-containing neurons set them up as significant players in shaping activity and plasticity of the nervous system. However, somatostatin is not just a marker of particular interneuronal subpopulation. Somatostatin itself acts pre- and postsynaptically, modulating excitability and neuronal responses. In the present review, we combine the knowledge regarding somatostatin and somatostatin-containing interneurons, trying to incorporate it into the current view concerning the role of the somatostatinergic system in cortical plasticity.

  13. 绿豆淀粉抗老化技术及在冰淇淋中的应用%An Enzymatic Method for Inhibiting Retrogradation of Mung Bean Starch and Its Application in Ice Cream

    Institute of Scientific and Technical Information of China (English)

    李新华; 岳小靖

    2012-01-01

    为抑制绿豆淀粉在冰淇淋贮藏期间老化而产生的淀粉味感,以绿豆淀粉为原料,经过α-淀粉酶酶解处理,通过正交试验研究不同酶解条件对绿豆淀粉抗老化性质的影响。结果表明:用α-淀粉酶处理绿豆淀粉,使其适度的水解,保持了绿豆特有的口感风味,且保水力较大,糊化性好,老化度明显低于未经过α-淀粉酶处理的绿豆淀粉。酶解最佳工艺为pH6.5、酶解温度70℃、添加0.0008%的α-淀粉酶、酶解8min。在绿豆冰淇淋制作中添加不同量的酶解绿豆浆、CMC-Na、明胶、单甘酯对绿豆冰淇淋膨化率及融化率和口感有不同的影响,酶解豆浆、CMC-Na、明胶、单甘酯的添加量分别为60%、0.1%、0.1%、0.15%时,绿豆冰淇淋的风味口感明显改善。%The retrogradation of mung bean starch in ice cream during frozen storage leads to an unpleasant starchy taste.In this study,mung bean starch was treated withα-amylase and the effects of various hydrolysis conditions on retrogradation properties of mung bean starch were investigated using orthogonal array design method.After proper treatment with α-amylase,the unique taste of mung bean was still maintained,and mung bean starch showed high water-holding capacity,good gelatinization properties and significantly lower retrogradation degree compared with native mung bean starch.The optimal hydrolysis conditions were pH 6.5,α-amylase dosage 0.0008% and 70 ℃ for a hydrolysis duration of 8 min.Different levels of enzymatic hydrolysate of mung bean starch,CMC-Na,gelatin,glycerin monostearate(GMS) were added together for manufacturing ice cream and these ingredients were found to have different effects on the swelling rate,melting resistance and taste of ice cream.Ice cream with enzymatic hydrolysate of mung bean starch,CMC-Na,gelatin and GMS added at 60%,0.1%,0.1% and 0.15%,respectively showed notably improved taste.

  14. The Effect of the SPI on the Quality Characteristics and Rheological Properties of Ice Cream%大豆分离蛋白对冰淇淋品质及流变学特性的影响

    Institute of Scientific and Technical Information of China (English)

    2013-01-01

    The influence of soy protein isolate (SPI) on the quality characteristics and rheological properties of ice cream was discussed in the present work. SPI were added at levels of 0%-6%, the viscoelastic properties, overrun value, hardness, melting characteristics, and microstructure of ice cream mixture were evaluated. The results showed that viscosity and hardness were increased significantly with the SPI increasing, and overrun and melting rate were increased then decreased with the increasing of SPI. It has little effect on quality index with a ratio of less than 4% of SPI. The size of bubbles were increased with the increase of SPI.%  0%~6%大豆分离蛋白添加到冰淇淋中,通过研究冰淇淋的混料黏度、膨胀率、融化率、硬度,以及流变学特性与微观结构,探讨分析大豆分离蛋白添加量对冰淇淋品质及流变学特性的影响。结果表明:冰淇淋中添加大豆分离蛋白后,其黏度、硬度均随大豆分离蛋白添加量的增加而显著上升;膨胀率及融化率随大豆分离蛋白添加量的增加先上升后下降;在添加量小于4%时,对各项指标影响较小。添加大豆分离蛋白后,冰淇淋中气泡变大。

  15. Study on Effects of Emulsifier and Stabilizer on Quality of Soft Ice Cream%乳化剂和稳定剂对软冰淇淋品质影响研究

    Institute of Scientific and Technical Information of China (English)

    刘梅森; 何唯平

    2007-01-01

    本文对乳化剂和稳定剂对软冰淇淋品质的影响进行了研究.重点考察了软冰淇淋的硬度、抗溶性以及膨化率三个指标,研究结果表明,乳化剂的影响变化具有双重性,1.2%用量是最佳比例;稳定剂对抗溶性的影响具有正相关性,随着稳定剂用量增加,抗溶性提高;但是稳定剂对膨化率的影响呈现双重性,0.8%的用量为最佳比例,用量小于0.8%或者多于0.8%均减低膨化率.%The effects of emulsifier(molecular distilled monoglycefide)and stabilizer(guar gum) on the quality of soft ice cream were studied. The rigidity, melting resistance property and overrun of soft ice cream were also studied as significant indices. The results from the variation of these indices showed that there is a dualistic effect of emulsifier. It was found that 1.2% of emulsifier was the optimum dosage. The influence of stabilizer on melting resistance property is a positive correlation, but there is also a dualisitic effect of stabilizer on overrun. The stabilizer gives the optimum effect on overrun when the optimum dosage of stabilizer is 0.8%, while higher or lower than 0.8% will result in a reduction of the overrun.

  16. Detection of concealed substances in sealed opaque plastic and coloured glass containers using SORS

    Science.gov (United States)

    Bloomfield, Matthew; Loeffen, Paul W.; Matousek, Pavel

    2010-10-01

    The reliable detection of concealed substances in sealed opaque plastic and coloured glass containers, with low falsealarm rate, is a problem in numerous areas of security. For example, in aviation security, there is no reliable methodology for alarm resolution of substances with high chemical specificity unless the substances are in optically transparent containers. We present a recently developed method called Spatially Offset Raman Spectroscopy (SORS) which enables the discrimination of the Raman spectrum of the content substance from the Raman spectrum of the container material with no prior knowledge of either, thereby allowing unambiguous identification of the container contents. The method is effective with coloured plastic containers that are several millimetres thick and which are not see-through to the eye and also for coloured glass bottles. Such cases do not typically yield to conventional backscatter Raman spectroscopy (or have poor false-alarm rates) since the content signal is often overwhelmed by the signal from the container, which may in addition have a strong interfering fluorescence background. SORS measurement can be performed in a few seconds by shining a laser light onto the container and then measuring the Raman signal at the excitation point but also at one or more offset positions. Each measurement has different relative orthogonal contributions from the container and contents Raman spectra, so that, with no prior knowledge, the pure spectra of both the container and contents can be extracted - either by scaled subtraction or via multivariate statistical methods. The content spectrum can then be compared to a reference library of pure materials to give a threat evaluation with a confidence level not compromised by interfering signals originating from the container wall. In this paper, we describe the methods and their optimization, and characterize their performance in practical screening applications. The study shows that there is

  17. Silver nanoparticle release from commercially available plastic food containers into food simulants

    Energy Technology Data Exchange (ETDEWEB)

    Mackevica, Aiga, E-mail: aima@env.dtu.dk; Olsson, Mikael Emil; Hansen, Steffen Foss [Technical University of Denmark, Department of Environmental Engineering (Denmark)

    2016-01-15

    Silver nanoparticles (AgNPs) are currently being used in many different kinds of consumer products in order to take advantage of their antimicrobial properties. However, the potential migration of silver nanoparticles into food and subsequent consumer exposure has hardly been addressed. In the current study, we investigated four brands of commercially available plastic food storage containers and measured the total amount of silver, particle size and number concentration, and the migration rates into three different food simulants (Milli-Q grade water, 10 % ethanol, and 3 % acetic acid) for 10 days at 40 °C. The experimental setup was made according to the European Commission Directive (EU 10/2011) for articles intended to be in contact with food. The total amount of silver in plastic containers and migration solutions was quantified by ICP-MS analysis, and the size of the migrated particles was investigated by single particle ICP-MS and TEM-EDS. The total mass and median size of released particulate Ag were generally highest in 3 % acetic acid for three out of four food container brands. The total content of silver in the containers varied from 13 to 42 µg/g. The highest migration was observed in the 3 % acetic acid food simulant for all four brands of containers, with total silver release up to 3.1 ng/cm{sup 2} after 10 days. In conclusion, the experimental results show that silver has the potential of migrating into food, especially when in contact with more acidic substances.

  18. 脱脂豆粉酶法改性的条件优化及产物在冰淇淋中的应用%Optimization of enzymatic hydrolysis of defatted soybean powder and the application of hydrolysates in ice cream

    Institute of Scientific and Technical Information of China (English)

    钱镭; 那治国; 张娜; 刘婷; 马永强; 石彦国

    2011-01-01

    The aim of this study was to modificate defatted soybean powder by neutral protease with response surface methodology (RSM),and then to use it in ice cream as the milk powder replacers. The overrun,texture and melting rate of the soybean ice cream was determined and the date was compared with traditional ice cream. The results indicated that the optimum enzymatic modification conditions as followings: temperature was 73.86℃,time was 4.37h, enzyme/substrate was 5784.97U/g,substrate concentration was 6.44% and with the condition the optimal replacement was 15%. The overrun and melting rate of the soybean ice cream was good, the texture property of the soybean ice cream was similar to traditional ice cream.%采用中性蛋白酶对脱脂大豆粉进行酶法改性,应用响应面分析法对改性条件进行优化.然后用改性后的豆粉替代配方中部分乳粉生产出新型大豆冰淇淋,井以大豆冰淇淋的膨胀率、质构特性和融化率为指标与普通冰淇淋进行品质比较,确定最适替代量。,结果表明,酶最佳改性条件为:酶解温度为73.86℃、时间为4.37h、酶用量5784.97U/g底物、底物浓度为6.44%。替代率15%时生产出的大豆冰淇淋,与普通冰淇淋相比性质类似,既满足了产品的营养全面性,又降低了投料成本。

  19. Formulación de un helado dietético sabor arándano con características prebióticas Formulation of a diet blueberry ice-cream with prebiotic characteristics

    Directory of Open Access Journals (Sweden)

    MR Barrionuevo

    2011-03-01

    características nutricionales y sensoriales.Introduction:The inulin is a prebiotic which has nutritional and technological properties, and it can be added to products like ice-creams. The aim of this work was to formulate a diet blueberry ice-cream (low in calories, carbohydrates and lipids with prebiotic characteristics, to evaluate it sensorially and analyze its physico-chemical composition. Materials and Methods:The ingredients used were inulin powder, skimmed milk powder; additives; dehydrated egg white and scalded and processed blueberries. The fruits were scalded in 20, 40 and 60 %, in order to define the percentage to be utilized, using the preference test (Newel and Mac Farlane. The ice- cream was mixed, pasteurized (63ºC; 30 minutes, cooled (4°C; 4,5 minutes, matured (4ºC; 2 hours beaten and frozen in an icy machine (-6ºC; 50 minutes. Then it was packed and stored (-16ºC; 12hours. The chosen ice-cream was evaluated sensorially through acceptability. Chemical analysis of humidity, proteins, carbohydrates, total dietary fiber, ashes, calcium, sodium, phosphorus and physic: overrun were carried out. The label was designed in accordance with the CAA (Argentine Food Code. Results:Acceptability was expressed in percentage and determinations in terms of average standard deviation. The favorite fruit concentration was 40%. Acceptability 86%. Attractive and purple color. Sweet- acid taste and aroma, blueberry like. Creamy texture, without ice crystals. Firm consistency, slow melting and spongy body. Humidity 68,13; protein 8,4; carbohydrates 10,51; total dietary fiber 12,51; insoluble 5,82; soluble 6,69; ashes 0,45 g %; calcium 148,56; sodium 133,96 and phosphorus 167,50 mg %; overrun 71% respectively. It was labelled "low- calorie diet food"; "0 % fat"; "without sugar additives" and "high amount of alimentary fiber". Conclusion:The Diet Blueberry Ice-Cream (low in calories, carbohydrates and lipids with inulin has been feasible, presenting good sensorial and

  20. Homogenization-based continuum plasticity-damage model for ductile failure of materials containing heterogeneities

    Science.gov (United States)

    Ghosh, Somnath; Bai, Jie; Paquet, Daniel

    2009-07-01

    This paper develops an accurate and computationally efficient homogenization-based continuum plasticity-damage (HCPD) model for macroscopic analysis of ductile failure in porous ductile materials containing brittle inclusions. Example of these materials are cast alloys such as aluminum and metal matrix composites. The overall framework of the HCPD model follows the structure of the anisotropic Gurson-Tvergaard-Needleman (GTN) type elasto-plasticity model for porous ductile materials. The HCPD model is assumed to be orthotropic in an evolving material principal coordinate system throughout the deformation history. The GTN model parameters are calibrated from homogenization of evolving variables in representative volume elements (RVE) of the microstructure containing inclusions and voids. Micromechanical analyses for this purpose are conducted by the locally enriched Voronoi cell finite element model (LE-VCFEM) [Hu, C., Ghosh, S., 2008. Locally enhanced Voronoi cell finite element model (LE-VCFEM) for simulating evolving fracture in ductile microstructures containing inclusions. Int. J. Numer. Methods Eng. 76(12), 1955-1992]. The model also introduces a novel void nucleation criterion from micromechanical damage evolution due to combined inclusion and matrix cracking. The paper discusses methods for estimating RVE length scales in microstructures with non-uniform dispersions, as well as macroscopic characteristic length scales for non-local constitutive models. Comparison of results from the anisotropic HCPD model with homogenized micromechanics shows excellent agreement. The HCPD model has a huge efficiency advantage over micromechanics models. Hence, it is a very effective tool in predicting macroscopic damage in structures with direct reference to microstructural composition.

  1. Fundamental display properties of flexible devices containing polymer-stabilized ferroelectric liquid crystal between plastic substrates

    Science.gov (United States)

    Fujikake, Hideo; Murashige, Takeshi; Sato, Hiroto; Iino, Yoshiki; Kawakita, Masahiro; Kikuchi, Hiroshi

    2002-09-01

    We describe several fundamental display properties of a flexible ferroelectric liquid crystal device containing polymer fibers between thin plastic substrates. The composite film of liquid crystal and polymer was created from a solution of liquid crystal and monomer materials between the plastic substrates under ultraviolet light irradiation. The dynamic electrooptic response to analog voltage pulses was examined with an incidence of laser beam light, and its light modulation property exhibited good linearity in continuous gray-scale capability. The excellent spatial uniformity of liquid crystal alignment formed between the flexible substrates resulted in high-contrast light modulation, although slight spontaneous bending of liquid crystal alignment in the device plane was recognized. When the laser light beam was obliquely incident on the flexible display device, the measured transmittance revealed that the device has a wide viewing angle of more than 100 deg without contrast reversal. This is considered to be caused by the molecular switching in the device plane and the thin electrooptic layer in the display device.

  2. The Applications and Establishment of Soleris System in Ice Cream Coliform Bacteria Detection%Soleris检测技术在冰淇淋中大肠菌群检测的应用研究

    Institute of Scientific and Technical Information of China (English)

    孟庆红; 吕新; 贾培培; 郭慧媛

    2014-01-01

    The detection of coliforms acounts in ice cream by traditional GB4789.3-2010 method is not only cumbersome and time-consuming, but also unable to meet the modern needs of awful testing work in large food companies. In this study, we introduced the Soleris real-time photoelectric microbial detection technology into the rapid detection of coliforms. Based on the GB Plate method, a standard curve of Soleris method for coliforms detection was prepared and veriifed, standard curve of the coliforms detection of ice cream was:Log CFU=9.5175-0.854×DT (R2=0.9717). All Soleris test results were in agreement with the reference plating procedures within the range of ±0.5. RSD value of repetitive veriifcation test were within the range of 0.443%, 0.501%. Compared to traditional method, the release time of ifnished products was shortened for 13 to 62 hours. In brief, with short time and high sensitivity compared to traditional method, the Soleris method greatly improves the efifciency of coliform detection and becomes a promising method for microbe detection in ice-cream products.%冰淇淋中大肠菌群的传统检测方法繁琐且费时费力,不能适应现代化大型食品企业检测工作的需求。本研究将Soleris实时光电微生物检测技术引入到大肠菌群的快速检测中,得到了冰淇淋中大肠菌群检测标准曲线LogCFU=9.5175-0.854×DT(R2=0.9717);并用国标平板法对标准曲线进行了验证,结果表明Soleris法测得的结果与平板计数结果偏差在±0.5范围以内,具有较好的一致性,重复性验证结果RSD值在0.443%~0.501%之间。而与平板计数法相比,Soleris法具有快速的优点,可使冰淇淋产品放行时间缩短13~62h。本研究建立的大肠菌群Soleris检测法具有检测时间短、灵敏度高的优势,为冰淇淋产品的微生物检测提供了一种新的方法。

  3. ENSAYO Y FUNCIONALIDAD DE UN SUSTITUYENTE DE SÓLIDOS NO GRASOS LÁCTEOS EN UNA MEZCLA PARA HELADO ESSAY AND FUNCTIONALITY OF A NON FAT MILK SOLIDS SUBSTITUTE IN AN ICE CREAM MIX

    Directory of Open Access Journals (Sweden)

    Francy Nataly López Barón

    2010-12-01

    Full Text Available Este estudio tuvo como objeto ensayar y evaluar la influencia de dos formulaciones de sólidos no grasos lácteos (F1 y F2, sobre las características fisicoquímicas de mezclas de helado. Mediante criterios bromatológicos (contenido de proteína se seleccionó la formulación F1, ya que una prueba sensorial que se aplicó simultáneamente, no aportó diferencias entre ambas formulaciones. Posteriormente se usaron tres niveles de la mezcla escogida, sustituyendo 20% (T2, el 40% (T3 y el 60% (T4, de los sólidos no grasos lácteos de la formulación, a los cuales se les realizaron pruebas de calidad física, química y sensorial, comparándolos contra una mezcla testigo sin sustitución (T1. El valor de viscosidad de los tratamientos, varió en un intervalo 398,7 cP a 1108,6 cP a una temperatura de 4 °C, siendo este aumento directamente proporcional al porcentaje de sustitución. Los valores de acidez titulable de la mezcla oscilaron entre 0,17% a 0,12% con un valor más alto (P This study was designed to test and evaluate the influence of two non fat milk solids formulations F1 and F2 on the physicochemical characteristics of ice cream mixes. By bromatological analysis (protein content, formulation F1 was selected, since a sensory test that was applied simultaneously, did not provide differences between the two formulations. Later, three levels of the chosen mixture were used, replacing 20% (T2, 40% (T3 and 60% (T4 of the non fat milk solids in the formulation, to which physical, chemical and sensorial quality tests were conducted and were compared against a control mixture without replacement (T1. The viscosity value of the treatments differ between 398.7 cP to 1108.6 cP at 4 °C, being this increase directly proportional to the percentage of substitution. The ice cream values for acidity were in a range of 0.17% to 0.12% with a highest value (P <0.05 for T1. Treatment T3 presented the following results: pH 6.84; P 542.2 mg/kg; Ca 717.2 mg

  4. Avaliação sensorial de sorvete formulado com produto de soro ácido de leite bovino Ice-cream sensory evaluation formulated with product of acid bovine milk serum

    Directory of Open Access Journals (Sweden)

    Karla Silva

    2006-03-01

    Full Text Available O soro de leite bovino é um subproduto da fabricação do queijo ou da caseína, existente na forma ácida ou doce. Constituído basicamente de água, proteínas, lactose e minerais, quando concentrado, implica na obtenção de vários ingredientes protéicos de alta funcionalidade e valor nutricional. Entretanto, a concentração do soro tem sido realizada apenas ao soro doce, sendo o soro ácido, devido às suas características, geralmente tratado como resíduo. Neste contexto, este artigo apresenta os resultados obtidos com a introdução de produto de soro ácido de leite na formulação de sorvete, em sistema modelo, verificando a percepção dos provadores para diferentes percentuais de substituição do leite desnatado. As amostras de sorvete foram preparadas com composição de mistura: 2,5% de gordura látea, 18,3% de sacarose, 2,3% de gema de ovo em pó e 0,3% de estabilizante-emulsificante e essência de baunilha. O sorvete padrão (P foi formulado com 10,09% de leite desnatado em pó. Quatro outras misturas foram preparadas com o produto de soro ácido em pó (SAP, substituindo o leite desnatado, em níveis 100, 80, 60 e 30%. A avaliação do efeito provocado no sorvete, devido à substituição do leite desnatado por SAP, foi efetuada por ensaio sensorial direcionado à percepção do gosto doce. Não houve diferença estatisticamente significativa (pWhey, by-product of cheese or casein production, is classified in sweet or acid whey. Composed by water, proteins, lactose and minerals, when concentrated it produces proteins ingredients with high functionality and nutritional value. However, whey protein manufacturing has been applied only to sweet whey. Acid whey has been generally dumped down as dairy waste. This paper shows results obtained from acid whey product addition in ice cream formulation, in model system, ascertaining by sensory evaluation the panelists acceptance for five different milk substitutions levels. Ice cream

  5. Silver nanoparticle release from commercially available plastic food containers into food simulants

    DEFF Research Database (Denmark)

    Mackevica, Aiga; Olsson, Mikael Emil; Hansen, Steffen Foss

    2016-01-01

    Silver nanoparticles (AgNPs) are currently being used in many different kinds of consumer products in order to take advantage of their antimicrobial properties. However, the potential migration of silver nanoparticles into food and subsequent consumer exposure has hardly been addressed. In the cu......Silver nanoparticles (AgNPs) are currently being used in many different kinds of consumer products in order to take advantage of their antimicrobial properties. However, the potential migration of silver nanoparticles into food and subsequent consumer exposure has hardly been addressed....... In the current study, we investigated four brands of commercially available plastic food storage containers and measured the total amount of silver, particle size and number concentration, and the migration rates into three different food simulants (Milli-Q grade water, 10 % ethanol, and 3 % acetic acid) for 10...

  6. Strain gradient crystal plasticity analysis of a single crystal containing a cylindrical void

    DEFF Research Database (Denmark)

    Borg, Ulrik; Kysar, J.W.

    2007-01-01

    The effects of void size and hardening in a hexagonal close-packed single crystal containing a cylindrical void loaded by a far-field equibiaxial tensile stress under plane strain conditions are studied. The crystal has three in-plane slip systems oriented at the angle 60 degrees with respect...... to one another. Finite element simulations are performed using a strain gradient crystal plasticity formulation with an intrinsic length scale parameter in a non-local strain gradient constitutive framework. For a vanishing length scale parameter the non-local formulation reduces to a local crystal...... to three times higher for smaller void sizes than for larger void sizes in the non-local material....

  7. Cultivo hidropônico de tomate cereja utilizando-se efluente tratado de uma indústria de sorvete Hydroponic production of cherry tomatoes using treated effluent of ice cream industry

    Directory of Open Access Journals (Sweden)

    Samuel M. M. Malheiros

    2012-10-01

    Full Text Available O objetivo deste trabalho foi avaliar o uso de doses de efluente oriundo de indústria de sorvete, na cultura do tomate cereja em relação ao consumo hídrico e no desenvolvimento vegetativo em sistema hidropônico. O delineamento experimental foi o inteiramente casualizado, com seis tratamentos e quatro repetições. Os tratamentos foram compostos pelo uso de doses de efluente (0, 25, 50, 75 e 100% com complementação de nutrientes e com o uso de 100% de efluente sem complementação nutriente. O aumento das doses de efluente na solução nutritiva proporcionou redução linear no consumo hídrico. O efluente com 25% proporcionou a melhor produtividade. A adição de até 50% de efluente de sorvete à solução nutritiva permitiu o cultivo de tomate cereja sem redução na produtividade, com melhor eficiência do uso da água na produção de matéria seca da parte aérea, produção de frutos e máxima substituição de minerais solúveis na solução nutritiva.The objective of this study was to evaluate the effect of ice cream raw effluent doses on consumption and vegetative development of cherry tomato under hydroponic system. The experiment was conducted in completely randomized design with six treatments and four replications. Treatments consisted of 5 different levels of effluent (0, 25, 50, 75 and 100% complemented with the amount of nutrient recommended for growing tomatoes and 100% of effluent without nutrient complementation. Increasing doses of effluent provided linear reduction in water consumption.Addition of effluent in proportion of 25% provided best production results. Addition up to 50% ice cream effluent to nutrient solution allowed growth of cherry tomato without yield reduction providing better efficiency of water use in terms of dry weight of shoots and fruit production as well as maximum substitution of soluble mineral fertilizers in nutrient solution.

  8. Leaching of the plasticizer di(2-ethylhexyl)phthalate (DEHP) from plastic containers and the question of human exposure.

    Science.gov (United States)

    Erythropel, Hanno C; Maric, Milan; Nicell, Jim A; Leask, Richard L; Yargeau, Viviane

    2014-12-01

    Di(2-ethylhexyl)phthalate (DEHP) is a widely used plasticizer to render poly(vinyl chloride) (PVC) soft and malleable. Plasticized PVC is used in hospital equipment, food wrapping, and numerous other commercial and industrial products. Unfortunately, plasticizers can migrate within the material and leach out of it over time, ending up in the environment and, frequently, the human body. DEHP has come under increased scrutiny as its breakdown products are believed to be endocrine disruptors and more toxic than DEHP itself. DEHP and its breakdown products have been identified as ubiquitous environmental contaminants, and daily human exposure is estimated to be in the microgram per kilogram level. The objective of this review is to summarize and comment on published sources of DEHP exposure and to give an overview of its environmental fate. Exposure through bottled water was examined specifically, as this concern is raised frequently, yet only little exposure to DEHP occurs through bottled water, and DEHP exposure is unlikely to stem from the packaging material itself. Packaged food was also examined and showed higher levels of DEHP contamination compared to bottled water. Exposure to DEHP also occurs in hospital environments, where DEHP leaches directly into liquids that passed through PVC/DEHP tubing and equipment. The latter exposure is at considerably higher levels compared to food and bottled water, specifically putting patients with chronic illnesses at risk. Overall, levels of DEHP in food and bottled water were below current tolerable daily intake (TDI) values. However, our understanding of the risks of DEHP exposure is still evolving. Given the prevalence of DEHP in our atmosphere and environment, and the uncertainty revolving around it, the precautionary principle would suggest its phaseout and replacement. Increased efforts to develop viable replacement compounds, which necessarily includes rigorous leaching, toxicity, and impact assessment studies, are

  9. Nonlinear analysis of pre-stressed concrete containment vessel (PCCV) using the damage plasticity model

    Energy Technology Data Exchange (ETDEWEB)

    Shokoohfar, Ahmad; Rahai, Alireza, E-mail: rahai@aut.ac.ir

    2016-03-15

    Highlights: • This paper describes nonlinear analyses of a 1:4 scale model of a (PCCV). • Coupled temp-disp. analysis and concrete damage plasticity are considered. • Temperature has limited effects on correct failure mode estimation. • Higher pre-stressing forces have limited effects on ultimate radial displacements. • Anchorage details of liner plates leads to prediction of correct failure mode. - Abstract: This paper describes the nonlinear analyses of a 1:4 scale model of a pre-stressed concrete containment vessel (PCCV). The analyses are performed under pressure and high temperature effects with considering anchorage details of liner plate. The temperature-time history of the model test is considered as an input boundary condition in the coupled temp-displacement analysis. The constitutive model developed by Chang and Mander (1994) is adopted in the model as the basis for the concrete stress–strain relation. To trace the crack pattern of the PCCV concrete faces, the concrete damage plasticity model is applied. This study includes the results of the thermal and mechanical behaviors of the PCCV subject to temperature loading and internal pressure at the same time. The test results are compared with the analysis results. The analysis results show that the temperature has little impact on the ultimate pressure capacity of the PCCV. To simulate the exact failure mode of the PCCV, the anchorage details of the liner plates around openings should be maintained in the analytical models. Also the failure mode of the PCCV structure hasn’t influenced by hoop tendons pre-stressing force variations.

  10. Detection of hazardous liquids concealed in glass, plastic, and aluminum containers

    Science.gov (United States)

    Ramirez, Michael L.; Ortiz, William; Ruiz, Orlando; Pacheco-Londoño, Leonardo; Hernández-Rivera, Samuel P.

    2007-04-01

    The use of liquid explosives by terrorists has raised the attention to the use of hazardous liquids as threats to people, buildings and transportation systems. Hazardous liquids such as explosive mixtures, flammables or even chemical warfare agents (CWA) can be concealed in common containers and pass security checks undetected. This work presents three non invasive, non destructive detection approaches that can be used to characterize the content of common liquid containers and detect if the liquid is the intended or a concealed hazardous liquid. Fiber optic coupled Raman spectroscopy and Stand off Raman spectroscopy were used to inspect the content of glass and plastic bottles and thermal conductivity was used to asses the liquid inside aluminum cans. Raman spectroscopy experiments were performed at 532 nm, 488 nm and 785 nm excitation wavelengths. The hazardous liquids under consideration included CWA simulant DMMP, hydrogen peroxide, acetone, cyclohexane, ethanol and nitric acid. These techniques have potential use as a detector for hazardous liquids at a check point or to inspect suspicious bottles from a distance.

  11. Study on Low Fat No Sugar and Adding Prebiotics Ice Cream%添加复合益生元的低脂无糖冰淇淋的研究

    Institute of Scientific and Technical Information of China (English)

    杨军飞

    2011-01-01

    采用甜蜜素、阿斯巴甜、低聚果糖代替蔗糖,采用聚葡萄糖代替部分脂肪,制成低脂无糖冰淇淋,达到预防心血管等疾病的特殊生理功效。通过单因素试验对不同影响因素进行了考察,运用正交试验找出最佳应用配方,结果表明,最佳配方如下:甜蜜素0.03%,阿斯巴甜0.012%,聚葡萄糖2%,低聚果糖0.21%。%Low fat no sugar ice cream was prepared by replacing fat with polydextrose and replacing sucrose with molasses, aspartame and fructo oligosaccharide. We studied the different influencing factors during the process through single factor tests, then the orthogonal experiments were used to find the most suitable formula. The results indicated the optimal formula were: molasses 0.03%, aspartame 0.012%, fructo oligosaccharide 2% and polydextrose 0.21%.

  12. Preparation of Yog-Ice Cream with Active Lactobacillus and Wheat Seedling Juice%活性乳酸菌小麦苗汁酸奶冰淇淋的研制

    Institute of Scientific and Technical Information of China (English)

    焦宇知

    2011-01-01

    The technology for production of yog-ice cream with active Lactobacillus and wheat seedling juice was investigated.Results show that expansivity and rate of melting of products could achieve 90.42%~91.25% and 2.99%~3.08% respectively and amount of Lactobacillus alive could be in high level by using mixed fermentation with Bifidobacterium,Lac.bulgaricus and Str.thermophilus and using mixed stabilizer including flaxseed gum as well as 8%~10% of wheat seedling juice.%研究了活性乳酸菌小麦苗汁酸奶冰淇淋的生产工艺。结果表明,选用嗜菌、保菌和双歧杆菌混和发酵,加入8%~10%的麦苗汁,选用包括亚麻仔胶在内的复合稳定剂能使得成品风味口感俱佳,膨胀率达90.42%~91.25%,融化率为2.99%~3.08%,活菌数在3个月中保持较高水平。

  13. Greenhouse gas emissions from the treatment of household plastic containers and packaging: replacement with biomass-based materials.

    Science.gov (United States)

    Yano, Junya; Hirai, Yasuhiro; Sakai, Shin-ichi; Tsubota, Jun

    2014-04-01

    The purpose of this study was to quantify the life-cycle greenhouse gas (GHG) emissions reduction that could be achieved by replacement of fossil-derived materials with biodegradable, biomass-based materials for household plastic containers and packaging, considering a variety of their treatment options. The biomass-based materials were 100% polylactide or a combination of polybutylene succinate adipate and polylactide. A scenario analysis was conducted considering alternative recycling methods. Five scenarios were considered: two for existing fossil-derived materials (the current approach in Japan) and the three for biomass-based materials. Production and waste disposal of 1 m(3) of plastic containers and packaging from households was defined as the functional unit. The results showed that replacement of fossil-derived materials with biomass-based materials could reduce life-cycle GHG emissions by 14-20%. Source separation and recycling should be promoted. When the separate collection ratio reached 100%, replacement with biomass-based materials could potentially reduce GHG emissions by 31.9%. Food containers are a priority for replacement, because they alone could reduce GHG emissions by 10%. A recycling system for biomass-based plastics must be carefully designed, considering aspects such as the transition period from fossil-derived plastics to biomass-based plastics.

  14. The effect of biobased plastic resins containing chichen feather fibers on the growth and flowering of Begonia boliviensis

    Science.gov (United States)

    This study was conducted to evaluate growth and flowering of Begoniaboliviensis A. DC. 'Bonfire' when grown in medium mixed with pellets made from biobased plastic resins containing chicken feather fibers. We also analyzed macro- and macro-elements in soil and leaf tissues during different develope...

  15. 高效液相色谱法同时测定冰淇淋中的10种合成色素%Simultaneous Determination of Ten Synthetic Colours in Ice-cream by High Performance Liquid Chromatography

    Institute of Scientific and Technical Information of China (English)

    霍艳敏; 王骏; 张卉; 祝建华; 刘艳明; 王艳丽; 宿书芳

    2011-01-01

    A high performance liquid chromatographic method was developed for the simultaneous determination of 10 synthetic colours such as indigotin, new red, brilliant blue, tatrazine, sunset yellow, amaranth, ponceau 4R, carmoisine, allura red and erythrosine in ice-cream. The optimal extraction conditions and HPLC chromatographic conditions were confirmed by investigating the extracting solvent, mobile phase type and maximum absorption wavelength. The sample was extracted with methanol water solution, and the extract diluted with water was separated on a Symmetry C18 (25 cm ×4. 6 mm × 5 μm)column using methanol - 20 mmol/L ammonium acetate as mobile phase by gradient elution. The target compounds were confirmed by diode-array detection and quantified by the external standard method. Under the optimal conditions, the calibration curves of 10 synthetic colours showed good linearities in the range of 0. 5 - 10. 0 mg/L, with their correlative coefficients more than 0. 997. The mean recoveries at 3 spiked levels of 2, 10, 50 mg/kg ranged from 76% to 108% with RSDs of 0. 56% - 2. 8%. The detection limits were in the range of 0. 2 - 1.0 mg/kg. The method was simple, rapid, sensitive and accurate, and was suitable for the determination of 10 synthetic colours in ice-cream.%建立了一种同时测定冰淇淋中靛蓝、新红、亮蓝、柠檬黄、日落黄、苋菜红、胭脂红、偶氮玉红、诱惑红、赤藓红10种合成色素的高效液相色谱分析方法.对提取试剂、流动相条件、最大吸收波长进行了研究,确定了最佳提取方法及色谱条件.待测样品经甲醇-水提取,加水稀释后上机分析,采用Symmetry C18柱(25 cm×4.6 mm×5μm),以甲醇-20 mmol/L醋酸铵为流动相,在最佳梯度洗脱条件下对10种合成色素进行分离,二极管阵列检测器检测,外标法定量.结果表明,各组分在0.5~10.0 mg/L范围内呈良好线性,相关系数(r)均大于0.997,在2、10、50 mg/kg3个加标水

  16. Adhesion of an Amylolytic Arthrobacter sp. to Starch-Containing Plastic Films

    OpenAIRE

    1990-01-01

    Cells of the amylolytic bacterium KB-1 (thought to be an Arthrobacter sp.) adhered (∼70%) to the surface of plastic films composed of starch-poly (methylacrylate) graft copolymer (starch-PMA), but did not adhere (

  17. Physico-chemical Characteristics of Matri-Skim Milk Blend Ice Cream%山黧豆--脱脂乳混合冰淇淋的物理化学特性

    Institute of Scientific and Technical Information of China (English)

    Salim-ur-Rehman; Sarfraz Hussain; Atif Randhawa; Muhammad Saeed-ud-Din

    2004-01-01

    Matri(Lathyrus sativus) milk blend was prepared by blending matri flour with skim milk powder and diluted with water at the ratio of 1:10. In four blends, the matri flour and Skim milk powder ratios were T1=12.5:87.5, T2=25:75, T3=37.5:62.5 and T4=50:50. Each 100g of solids (matri flour + skim milk powder) were used for 1000 mi blend. The blend was homogenized,pasteurized and used for ice cream preparation. Overrun, protein, Lactose, pH decreased while acidity increased during storage.Sensory characteristics showed that treatment T3 was ranked best among them.%山黧豆(Lathyrus sativus种植山黧豆属)和乳混合物是由山黧豆粉与脱脂乳粉混合,按1:10加入水稀释而成.在四个配方组中,山黧豆粉与脱脂乳粉比例分别是:T1=12.5:87.5,T2=25:75,T3=37.5:62.5和T4=50:50.每100g固体(山黧豆粉+脱脂乳粉)混合成1000ml混合物.混合物经均质、消毒,用作冰淇淋原料.在保存期间,当酸度增加时,膨胀率、蛋白质含量、乳糖含量和pH值会下降.在4个配方组中,感观品质最好的是T3组.

  18. Greenhouse gas emissions from the treatment of household plastic containers and packaging: replacement with biomass-based materials.

    OpenAIRE

    Yano, Junya; Hirai, Yasuhiro; Sakai, Shin-ichi; Tsubota, Jun

    2014-01-01

    The purpose of this study was to quantify the life-cycle greenhouse gas (GHG) emissions reduction that could be achieved by replacement of fossil-derived materials with biodegradable, biomass-based materials for household plastic containers and packaging, considering a variety of their treatment options. The biomass-based materials were 100% polylactide or a combination of polybutylene succinate adipate and polylactide. A scenario analysis was conducted considering alternative recycling metho...

  19. Road pavers' occupational exposure to asphalt containing waste plastic and tall oil pitch.

    Science.gov (United States)

    Väänänen, Virpi; Elovaara, Eivor; Nykyri, Erkki; Santonen, Tiina; Heikkilä, Pirjo

    2006-01-01

    Waste plastic (WP) and tall oil pitch (T), which are organic recycled industrial by-products, have been used as a binder with bitumen in stone mastic asphalt (SMA) and asphalt concrete (AC). We compared the exposure over one workday in 16 road pavers participating in a survey at four paving sites, using mixes of conventional asphalt (SMA, AC) or mixes containing waste material (SMA-WPT, AC-WPT). The concentrations of 11 aldehydes in air were 515 and 902 microg m(-3) at the SMA-WPT and AC-WPT worksites, being 3 and 13 times greater than at the corresponding worksites laying conventional asphalt. Resin acids (2-42 microg m(-3)), which are known sensitizers, were detected only during laying of AC-WPT. The emission levels (microg m(-3)) of total particulates (300-500), bitumen fumes (60-160), bitumen vapour (80-1120), naphthalene (0.59-1.2), phenanthrene (0.21-0.32), pyrene (<0.015-0.20), benzo(a)pyrene (<0.01) and the sum of 16 PAHs (polycyclic aromatic hydrocarbons, 1.28-2.00) were similar for conventional and WPT asphalts. The dermal deposition of 16 PAHs on exposure pads (on workers' wrist) was low in all pavers (0.7-3.5 ng cm(-2)). Eight OH-PAH biomarkers of naphthalene, phenanthrene and pyrene exposures were quantified in pre- and post-shift urine specimens. The post-shift concentrations (mean +/- SD, micromol mol(-1) creatinine) of 1- plus 2-naphthol; 1-,2-,3-,4- plus 9-phenanthrol; and 1-hydroxypyrene were, respectively, for asphalt workers: 18.1+/- 8.0, 2.41 +/- 0.71 and 0.66+/- 0.58 (smokers); 6.0+/- 2.3, 1.70+/- 0.72 and 0.27+/- 0.15 (non-smokers); WPT asphalt workers: 22.0+/- 9.2, 2.82+/- 1.11 and 0.76+/- 0.18 (smokers); 6.8+/- 2.6, 2.35+/- 0.69 and 0.46+/- 0.13 (non-smokers). The work-related uptake of PAHs was low in all pavers, although it was significantly greater in smokers than in non-smokers. The WPT asphalt workers complained of eye irritation and sore throat more than the pavers who had a much lower exposure to aldehydes and resin acids.

  20. Properties of flat-pressed wood plastic composites containing fire retardants

    Science.gov (United States)

    Nadir Ayrilmis; Jan. T. Benthien; Heiko Thoemen; Robert H. White

    2011-01-01

    This study investigated physical, mechanical, and fire properties of the flat-pressed wood plastic composites (WPCs) incorporated with various fire retardants (FRs) [5 or 15% by weight (wt)] at 50 wt % of the wood flour (WF). The WPC panels were made from dry-blended WF, polypropylene (PP) with maleic anhydride grafted PP (2 wt %), and FR powder formulations using a...

  1. Issues Related to Implementation of the EU Requirements on Plastic Crates and Pallets Containing Heavy Metals in Lithuania

    Directory of Open Access Journals (Sweden)

    Alis Lebedys

    2015-10-01

    Full Text Available The paper presents an analysis of problems which had to be dealt with by Lithuanian institutions while implementing environmental requirements laid down in Article 11 of European Parliament and Council Directive 94/62/EC on Packaging and Packaging Waste as well as in Decision 2009/292/EC of the European Commission establishing the conditions for derogation of plastic crates and plastic pallets related to heavy metal concentration limits set by Directive 94/62/EC. While the Directive puts ban on the usage of packaging with the aggregate concentration of 4 heavy metals (lead, cadmium, mercury and hexavalent chromium exceeding 100 ppm, Decision 2009/292/EC, instead, allows their usage if terms of derogation specified in the Decision are met. The implementation of the Decision means that each crate and/or pallet item circulating in the market with the concentration of the 4 heavy metals above the set level has to be identified, accounted, traced while in service, must at the end of service be delivered into a controlled recycling system and finally recycled in a way specified by the Decision. Therefore, the establishment of such a country-wide system presents a challenging task for the country as EU legislation sets no common requirements for its structure and leaves it to the country’s discretion. This paper systematises and summarises some principles and practices of managing the usage of plastic crates and plastic pallets containing the amount of heavy metals higher than 100 ppm (as set by Directive 94/62/EC in the EU Member States. The paper analyses possibilities and offers several scenarios for implementation of Directive 94/62/EC with respect to plastic crates and pallets with high concentration of heavy metals in Lithuania. Both the Directive and the Decision are based on using the data available from bookkeeping conducted by owners of crates and pallets and the EU environmental accounting/control system used in the country. The offered

  2. Migration of nanoparticles from plastic packaging materials containing carbon black into foodstuffs.

    Science.gov (United States)

    Bott, Johannes; Störmer, Angela; Franz, Roland

    2014-01-01

    Carbon black was investigated to assess and quantify the possibility that nanoparticles might migrate out of plastic materials used in the food packaging industry. Two types of carbon black were incorporated in low-density polyethylene (LDPE) and polystyrene (PS) at 2.5% and 5.0% loading (w/w), and then subjected to migration studies. The samples were exposed to different food simulants according to European Union Plastics Regulation 10/2011, simulating long-term storage with aqueous and fatty foodstuffs. Asymmetric flow field-flow fractionation (AF4) coupled to a multi-angle laser light-scattering (MALLS) detector was used to separate, characterise and quantify the potential release of nanoparticles. The AF4 method was successful in differentiating carbon black from other matrix components, such as extracted polymer chains, in the migration solution. At a detection limit of 12 µg kg⁻¹, carbon black did not migrate from the packaging material into food simulants. The experimental findings are in agreement with theoretical considerations based on migration modelling. From both the experimental findings and theoretical considerations, it can be concluded that carbon black does not migrate into food once it is incorporated into a plastics food contact material.

  3. Genótipos melhorados de mamão (Carica papaya L.: avaliação tecnológica dos frutos na forma de sorvete Improved genotypes of papaya (Carica papaya L.: technological evaluation as ice-cream

    Directory of Open Access Journals (Sweden)

    Ligia R.R. Santana

    2003-12-01

    Full Text Available O presente trabalho teve como objetivo a avaliação tecnológica na forma de sorvete, de frutos de cinco genótipos selecionados de mamão (CMF012, CMF020, CMF023, CMF031, CMF047, provenientes do Banco Ativo de Germoplasma da Embrapa Mandioca e Fruticultura, Cruz das Almas, Bahia. Estes genótipos foram identificados em estudos anteriores por apresentarem cor atraente, sabor agradável e valores elevados de sólidos solúveis (ºBrix. As amostras de sorvete foram submetidas à avaliação sensorial para os atributos aparência, cor, aroma, sabor e textura, através de testes afetivos, utilizando-se escala hedônica estruturada de nove pontos. Realizou-se determinações de pH, acidez total titulável, sólidos solúveis (ºBrix, "ratio", ácido ascórbico, sólidos totais, cinzas, proteínas, lipídeos, açúcares totais, redutores e não-redutores. Os resultados das avaliações sensoriais e físico-químicas foram analisados através de ANOVA e teste de Tukey. Os sorvetes demonstraram elevada aceitação, obtendo médias correspondentes ao conceito "gostei moderadamente" para todos os atributos avaliados. Os genótipos CMF020 e CMF031 destacaram-se alcançando média correspondente ao termo da escala hedônica "gostei muito" para o atributo sabor. Os provadores não indicaram prevalência entre os produtos quanto à aparência, cor e textura; portanto, os genótipos pouco atraentes como fruto de mesa, poderão ser aproveitados na indústria para elaboração de sorvete. Além disso, podem ser considerados como uma sobremesa valiosa e nutritiva, pois apresentaram níveis satisfatórios de carboidratos e razoáveis de vitamina C e proteínas. O estudo demonstrou que o sorvete de mamão é uma excelente alternativa para o aproveitamento da fruta.The objective of the present work was to evaluate as an alternative of consumption the ice-cream of five selective papaya genotypes (CMF012, CMF020, CMF023, CMF031, CMF047 obtained from the Active

  4. Stability Study of Sunscreens with Free and Encapsulated UV Filters Contained in Plastic Packaging

    Directory of Open Access Journals (Sweden)

    Benedetta Briasco

    2017-05-01

    Full Text Available Sunscreens play a fundamental role in skin cancer prevention and in protection against photo-aging. UV filters are often photo-unstable, especially in relation to their vehicles and, being lipophilic substances, they are able to interact with plastic packaging. Finally, UV filter stability can be significantly affected by the routine use of the product at high temperatures. This work aims to study the stability of sunscreen formulations in polyethylene packaging. Butyl methoxydibenzoylmethane and octocrylene, both in a free form and as encapsulated filters were chosen as UV filters. Stability evaluations were performed both in the packaging and on the formulations. Moreover, a further two non-destructive techniques, near-infrared (NIR spectroscopy and a multiple light scattering technique, were also used to evaluate the stability of the formulation. Results demonstrated clearly that all of the pack underwent significant changes in its elastic/plastic behavior and in external color after solar irradiation. From the evaluation of the extractable profile of untreated and treated packaging material an absorption of 2-phenoxyethanol and octocrylene were shown. In conclusion, the results highlighted clearly that a reduction of the UV filter in the formulation packed in high-density polyethylene/low-density polyethylene (HDPE/LDPE material can occur over time, reducing the protective effect of the product when applied to the skin.

  5. Stability Study of Sunscreens with Free and Encapsulated UV Filters Contained in Plastic Packaging.

    Science.gov (United States)

    Briasco, Benedetta; Capra, Priscilla; Mannucci, Barbara; Perugini, Paola

    2017-05-31

    Sunscreens play a fundamental role in skin cancer prevention and in protection against photo-aging. UV filters are often photo-unstable, especially in relation to their vehicles and, being lipophilic substances, they are able to interact with plastic packaging. Finally, UV filter stability can be significantly affected by the routine use of the product at high temperatures. This work aims to study the stability of sunscreen formulations in polyethylene packaging. Butyl methoxydibenzoylmethane and octocrylene, both in a free form and as encapsulated filters were chosen as UV filters. Stability evaluations were performed both in the packaging and on the formulations. Moreover, a further two non-destructive techniques, near-infrared (NIR) spectroscopy and a multiple light scattering technique, were also used to evaluate the stability of the formulation. Results demonstrated clearly that all of the pack underwent significant changes in its elastic/plastic behavior and in external color after solar irradiation. From the evaluation of the extractable profile of untreated and treated packaging material an absorption of 2-phenoxyethanol and octocrylene were shown. In conclusion, the results highlighted clearly that a reduction of the UV filter in the formulation packed in high-density polyethylene/low-density polyethylene (HDPE/LDPE) material can occur over time, reducing the protective effect of the product when applied to the skin.

  6. Standard practice for acoustic emission examination of pressurized containers made of fiberglass reinforced plastic with balsa wood cores

    CERN Document Server

    American Society for Testing and Materials. Philadelphia

    2007-01-01

    1.1 This practice covers guidelines for acoustic emission (AE) examinations of pressurized containers made of fiberglass reinforced plastic (FRP) with balsa cores. Containers of this type are commonly used on tank trailers for the transport of hazardous chemicals. 1.2 This practice is limited to cylindrical shape containers, 0.5 m [20 in.] to 3 m [120 in.] in diameter, of sandwich construction with balsa wood core and over 30 % glass (by weight) FRP skins. Reinforcing material may be mat, roving, cloth, unidirectional layers, or a combination thereof. There is no restriction with regard to fabrication technique or method of design. 1.3 This practice is limited to containers that are designed for less than 0.520 MPa [75.4 psi] (gage) above static pressure head due to contents. 1.4 This practice does not specify a time interval between examinations for re-qualification of a pressure container. 1.5 This practice is used to determine if a container is suitable for service or if follow-up NDT is needed before that...

  7. Alternative method for assessing coking coal plasticity

    Energy Technology Data Exchange (ETDEWEB)

    Dzuy Nguyen; Susan Woodhouse; Merrick Mahoney [University of Adelaide (Australia). BHP Billiton Newcastle Technology Centre

    2008-07-15

    Traditional plasticity measurements for coal have a number of limitations associated with the reproducibility of the tests and their use in predicting coking behaviour. This report reviews alternative rheological methods for characterising the plastic behaviour of coking coals. It reviews the application of more fundamental rheological measurements to the coal system as well as reviewing applications of rheology to other physical systems. These systems may act as potential models for the application of fundamental rheological measurements to cokemaking. The systems considered were polymer melts, coal ash melts, lava, bread making and ice cream. These systems were chosen because they exhibit some physically equivalent processes to the processes occurring during cokemaking, eg, the generation of bubbles within a softened system that then resolidifies. A number of recommendations were made; the steady and oscillatory shear squeeze flow techniques be further investigated to determine if the measured rheology characteristics are related to transformations within the coke oven and the characteristics of resultant coke; modification of Gieseler plastometers for more fundamental rheology measurements not be attempted.

  8. I scream ice cream - screaming females

    OpenAIRE

    2012-01-01

    Contém: 1. O descolar do plano do design - a colagem plana no cubismo sintético. 2. A obra cartazística de Barbara Kruger. O movimento da tipografia iluminada na language art. 4. Os paineis electrónicos de Jenny Holzer

  9. Ice-Creams and Wedge Graphs

    CERN Document Server

    Ackerman, Eyal; Pinchasi, Rom

    2011-01-01

    We show that for every compact convex set $S$ in the plane and every $0 < \\alpha < \\pi$, there exist a point $O$ and two supporting lines to $S$ passing through $O$ and touching $S$ at two \\emph{single points} $X$ and $Y$, respectively, such that $|OX|=|OY|$ and the angle between the two lines has measure $\\alpha$. As a consequence, we provide a simplified proof to the following result by Carmi, Katz, Lotker, and Ros\\'en \\cite{CKLR10}. Given a set of $\\frac{\\pi}{3}$-directional antennas (that is, antennas each of which can communicate along a wedge of angle $\\frac{\\pi}{3}$), one can always assign a direction to each antenna such that the resulting communication graph is connected, where two antennas can communicate if and only if each lies in the wedge assigned to the other. In fact we obtain a much stronger and optimal result (see Theorem \\ref{theorem:main}) saying in particular that one can chose the directions of the antennas so that the communication graph has diameter $\\le 4$.

  10. Food safety involving ingestion of foods and beverages prepared with phthalate-plasticizer-containing clouding agents.

    Science.gov (United States)

    Yen, Tzung-Hai; Lin-Tan, Dan-Tzu; Lin, Ja-Liang

    2011-11-01

    In May 2011, the illegal use of the phthalate plasticizer di(2-ethylhexyl) phthalate in clouding agents for use in foods and beverages was reported in Taiwan. This food scandal has caused shock and panic among the majority of Taiwanese people and has attracted international attention. Phthalate exposure is assessed by ambient monitoring or human biomonitoring. Ambient monitoring relies on measuring chemicals in environmental media, foodstuff and consumer products. Human biomonitoring determines body burden by measuring the chemicals, their metabolites or specific reaction products in human specimens. In mammalian development, the fetus is set to develop into a female. Because the female phenotype is the default, impairment of testosterone production or action before the late phase may lead to feminizing characteristics. Phthalates disrupt the development of androgen-dependent structures by inhibiting fetal testicular testosterone biosynthesis. The spectrum of effects obtained following perinatal exposure of male rats to phthalates has remarkable similarities with the human testicular dysgenesis syndrome. Epidemiological studies have suggested associations between phthalate exposure and shorter gestational age, shorter anogenital distance, shorter penis, incomplete testicular descent, sex hormone alteration, precocious puberty, pubertal gynecomastia, premature thelarche, rhinitis, eczema, asthma, low birth weight, attention deficit hyperactivity disorder, low intelligence quotient, thyroid hormone alteration, and hypospadias in infants and children. Furthermore, many studies have suggested associations between phthalate exposure and increased sperm DNA damage, decreased proportion of sperm with normal morphology, decreased sperm concentration, decreased sperm morphology, sex hormone alteration, decreased pulmonary function, endometriosis, uterine leiomyomas, breast cancer, obesity, hyperprolactinemia, and thyroid hormone alteration in adults. Finally, the number of

  11. Physical and chemical properties of biobased plastic resins containing chicken feather fibers

    Science.gov (United States)

    This study was conducted to (a) characterize bioplastic pellets containing feather fibers (pellets) by low temperature-scanning electron microscopy and X-Ray diffraction analysis, (b) evaluate growth and flowering of Begonia boliviensis A. DC. ‘Bonfire’ when grown in medium amended with pellets, and...

  12. Reduced migration from flexible poly(vinyl chloride) of a plasticizer containing beta-cyclodextrin derivative.

    Science.gov (United States)

    Yu, Ong Yong; Chung, Jae Woo; Kwak, Seung-Yeop

    2008-10-01

    The migration of endocrine-disrupting di-(2-ethylhexyl) phthalate (DEHP) poses a serious threat to public health and the environment. In this study, we successfully prepared a plasticizerwith reduced DEHP migration by directly incorporating 2,3,6-per-O-benzoyl-beta-cyclodextrin (Bz-beta-CD) into DEHP. Bz-beta-CD was prepared by esterification between the hydroxyl groups of beta-CD and benzoyl chloride. The presence of this cyclodextrin is expected to facilitate formation of stable complexes through pi-pi association with DEHP molecules. The flexible PVC was prepared with a gelation-fusion process that uses the prepared migration-resistant plasticizer, and its properties (flexibility, thermal stability, and clarity) were evaluated by carrying out DSC and tensile testing, TGA, and haze testing, respectively. No significant changes in the physical properties of the flexible PVC were observed when Bz-beta-CD was added. DEHP migration tests were carried out for the flexible PVC according to the ISO 3826:1993(E) test method, and the quantity of migrated DEHP was then determined with UV-vis spectroscopy. It was found that the addition of Bz-beta-CD decreases the levels of DEHP migration from the flexible PVC samples by almost 40%. We investigated the molecular interaction between Bz-beta-CD and DEHP using molecular mechanics simulations, and we conclude that this reduction in DEHP migration is due to the formation of stabilized pi-pi attractive association and inclusion complexes of Bz-beta-CD and DEHP in flexible PVC.

  13. Effect of different plasticizers on the properties of bio-based thermoplastic elastomer containing poly(lactic acid and natural rubber

    Directory of Open Access Journals (Sweden)

    V. Tanrattanakul

    2014-06-01

    Full Text Available Bio-based thermoplastic elastomers (TPE containing natural rubber and poly(lactic acid were prepared by melt blending in an internal mixer. The blend ratio was 60% of natural rubber and 40% of poly(lactic acid. Dynamic vulcanization of natural rubber was performed with the sulfur system. The 2 mm – thick sheet samples were prepared by compression molding. The objective of this study was to investigate the effect of plasticization of PLA on the mechanical and physical properties of the derived TPE. Four plasticizers were selected: tributyl acetyl citrate (TBAC, tributyl citrate (TBC, glycerol triacetate (GTA, and triethyl-2-acetyl citrate (TEAC. The investigated properties were the tensile properties, tear strength, thermal ageing and ozone resistance, hardness, resilience, tension set and compression set. All plasticizers increased the strain at break. TBAC and TBC increased the stress at break. All plasticizers decreased the tear strength, hardness and resilience, and slightly changed the tension and compression set. TBAC seemed to be the best plasticizer for the TPE. The presence of 4 pph (parts per hundred resin of plasticizer provided the highest strength and tensile toughness and the strain at break increased with the increasing plasticizer content. The plasticizers decreased the Tg and Tcc of the PLA and did not affect the degree of crystallinity of PLA in the TPE.

  14. Phthalates and bisphenols migration in Mexican food cans and plastic food containers.

    Science.gov (United States)

    González-Castro, M I; Olea-Serrano, M F; Rivas-Velasco, A M; Medina-Rivero, E; Ordoñez-Acevedo, Leandro G; De León-Rodríguez, A

    2011-06-01

    The presence of endocrine disruptors bisphenol-A, bisphenol-A-dimethacrylate, bisphenol-A-diglycidyl-ether, phthalic-acid, dibutyl-phthalate, diethyl-phthalate and dioctyl-phthalate was determined in vegetable cans, baby bottles and microwaveable containers from the Mexican market. Gas-Chromatography-Mass-Spectrometry was used for the identification and High-Performance-Liquid-Chromatography with UV/Visible light and fluorescence detectors was used for the quantification. Endocrine disruptors were found in all samples. PA and DOP were the substances most commonly found, and maximum concentrations were 9.549 and 0.664 μg/kg, respectively from a jalapeno peppers can. Bisphenol A, phthalic-acid, bisphenol-A-dimethacrylate, bisphenol-A-diglycidyl-ether, dioctyl-phtalate and dibutyl-phthalate were found in baby bottles and microwaveable containers.

  15. Chitosan/poly (vinyl alcohol) films containing ZnO nanoparticles and plasticizers

    Energy Technology Data Exchange (ETDEWEB)

    Vicentini, Denice S. [Mechanical Engineering Department, Federal University of Santa Catarina, University Campus, 88040-900 Florianopolis, Santa Catarina (Brazil); Smania, Arthur [Microbiology and Parasitology Department, Federal University of Santa Catarina, University Campus, 88040-900 Florianopolis, Santa Catarina (Brazil); Laranjeira, Mauro C.M., E-mail: mauro@qmc.ufsc.br [Mechanical Engineering Department, Federal University of Santa Catarina, University Campus, 88040-900 Florianopolis, Santa Catarina (Brazil); Chemistry Department, QUITECH, Federal University of Santa Catarina, University Campus, 88040-900 Florianopolis, Santa Catarina (Brazil)

    2010-05-10

    In this study ZnO nanoparticles were prepared by the Pechini method from a polyester by reacting citric acid with ethylene glycol in which the metal ions are dissolved, and incorporated into blend films of chitosan (CS) and poly (vinyl alcohol) (PVA) with different concentrations of polyoxyethylene sorbitan monooleate, Tween 80 (T80). These films were characterized by infrared spectroscopy (FTIR), X-ray diffraction (XRD), thermogravimetric analysis (TGA), scanning electron microscopy (SEM), swelling degree, degradation of films in Hank's solution and the mechanical properties. Besides these characterizations, the antibacterial activity of the films was tested, and the films containing ZnO nanoparticles showed antibacterial activity toward the bacterial species Staphylococcus aureus. The observed antibacterial activity in the composite films prepared in this work suggests that they may be used as hydrophilic wound and burn dressings.

  16. Silver speciation and characterization of nanoparticles released from plastic food containers by single particle ICPMS.

    Science.gov (United States)

    Ramos, K; Gómez-Gómez, M M; Cámara, C; Ramos, L

    2016-05-01

    Silver migration from a commercial baby feeding bottle and a food box containing AgNPs, as confirmed by SEM-EDX analysis, was evaluated using food simulant solutions [i.e., water, 3% (v/v) acetic acid, and 10% and 90% (v/v) ethanol]. Silver release was investigated at temperatures in the 20-70°C range using contact times of up to 10 days. Migration of silver from the food box was in all cases 2 to 3 orders of magnitude higher than that observed for the baby bottle, although the total silver content in the original box material was half of that found in the baby bottle. As expected, for both food containers, silver migration depended on both the nature of the tested solution and the applied conditions. The highest release was observed for 3% acetic acid at 70°C for 2h, corresponding to 62ngdm(2) and 1887ngdm(-2) of silver for the baby bottle and the food box, respectively. Single particle-inductively coupled plasma mass spectrometry (SP-ICPMS) was used to characterise and quantify AgNPs in the food simulants extracts. Sample preparation was optimized to preserve AgNPs integrity. The experimental parameters affecting AgNPs detection, sizing and quantification by SP-ICPMS were also optimised. Analyses of water and acidic extracts revealed the presence of both dissolved silver and AgNPs. Small AgNPs (in the 18-30nm range) and particle number concentrations within the 4-1510 10(6)L(-1) range were detected, corresponding to only 0.1-8.6% of the total silver released from these materials. The only exception was AgNPs migrated into water at 40°C and 70°C from the food box, which accounted for as much as 34% and 69% of the total silver content, respectively.

  17. 卵磷脂复合乳化剂对软冰淇淋抗融品质的影响%Effect of Compound Lecithin Containing Emulsifiers on the Anti-melting Property of Soft Serve Ice Cream

    Institute of Scientific and Technical Information of China (English)

    刘梅森; 何唯平

    2006-01-01

    为了研究卵磷脂/蔗糖酯S1170、卵磷脂/蔗糖酯S13、卵磷脂/亲水性单苷酯P这3种复合乳化剂(质量比均为1∶1)在软冰淇淋中的作用,对它们对浆料粘度、软冰淇淋硬度、膨胀率、抗融性、浆料热稳定性等指标的影响进行了研究.结果表明,3种组合均可以提高冰淇淋的抗融性,卵磷脂和蔗糖酯S13组合最好,卵磷脂与蔗糖酯S1170组合次之.

  18. Caution on the storage of waters and aqueous solutions in plastic containers for hydrogen and oxygen stable isotope analysis.

    Science.gov (United States)

    Spangenberg, Jorge E

    2012-11-30

    The choice of containers for storage of aqueous samples between their collection, transport and water hydrogen ((2)H) and oxygen ((18)O) stable isotope analysis is a topic of concern for a wide range of fields in environmental, geological, biomedical, food, and forensic sciences. The transport and separation of water molecules during water vapor or liquid uptake by sorption or solution and the diffusive transport of water molecules through organic polymer material by permeation or pervaporation may entail an isotopic fractionation. An experiment was conducted to evaluate the extent of such fractionation. Sixteen bottle-like containers of eleven different organic polymers, including low and high density polyethylene (LDPE and HDPE), polypropylene (PP), polycarbonate (PC), polyethylene terephthalate (PET), and perfluoroalkoxy-Teflon (PFA), of different wall thickness and size were completely filled with the same mineral water and stored for 659 days under the same conditions of temperature and humidity. Particular care was exercised to keep the bottles tightly closed and prevent loss of water vapor through the seals. Changes of up to +5‰ for δ(2)H values and +2.0‰ for δ(18)O values were measured for water after more than 1 year of storage within a plastic container, with the magnitude of change depending mainly on the type of organic polymer, wall thickness, and container size. The most important variations were measured for the PET and PC bottles. Waters stored in glass bottles with Polyseal™ cone-lined PP screw caps and thick-walled HDPE or PFA containers with linerless screw caps having an integrally molded inner sealing ring preserved their original δ(2)H and δ(18)O values. The carbon, hydrogen, and oxygen stable isotope compositions of the organic polymeric materials were also determined. The results of this study clearly show that for precise and accurate measurements of the water stable isotope composition in aqueous solutions, rigorous sampling and

  19. Effect of Hydroxyl Number of Hydroxyl-Containing Plasticizers on Their Plasticization for Starch Sizing Agents%羟基增塑剂的羟基数目对淀粉浆料增塑作用的影响

    Institute of Scientific and Technical Information of China (English)

    李伟; 祝志峰

    2012-01-01

    In order to reveal the influence of number of hydroxyls in molecules of hydroxyl-containing plasticizers on the plasticization for starch sizing agents, plasticization of the plasticizers was investigated through contrast test. The plasticization was evaluated in terms of extension and tensile strength of starch film. And end - use ability of the plasticizers was accessed through film performances, adhesion-to-fibers, and paste behaviors (viscosity and its stability). The plasticizers evaluated included n-amyl alcohol, n-butyl alcohol, 1, 2-propylene glycol, glycol, glycerol, 1, 1, 1-trimethylolpropane, pentaerythritol, xylitol, and sorbic alcohol. Experimental results demonstrated that all the plasticizers exhibited plasticization for starch sizing agents, and could reduce the shortcomings such as film rigidity and brittleness of starch. The plasticizers enhanced the plasticization of starch with increasing the number of hydroxyls up to 3, reaching maximal effect, and beyond this number it reduced again. Glycerol and 1,1,1-trimethylolpropane showed the most marked plasticization for plasticizing starch sizing agents among the plasticizers considered. For this reason, these two plasticizers were recommended in uses for reducing shedding of size and lint in sizing and weaving operations so as to improve weaving efficiency.%以淀粉浆膜的断裂伸长为评价标准,通过对比试验评价羟基增塑剂对淀粉浆料的增塑作用,从分子结构上认识羟基增塑剂的羟基数目对淀粉浆料增塑作用的影响,并通过浆液特性及黏附性能评估羟基增塑剂正戊醇、正丁醇、1,2-丙二醇、乙二醇、甘油、1,1,1-三羟甲基丙烷、季戊四醇、木糖醇及山梨醇的使用效果.研究结果表明:羟基增塑剂对淀粉浆料都具有增塑作用,能够改善淀粉浆膜脆而硬的缺陷.随着增塑剂羟基数目的增加,淀粉浆膜的断裂伸长率逐渐增大;在羟基数目为3时,增塑作用达到最大;但

  20. Preparation and properties of thermoplastic poly(caprolactone) composites containing high amount of esterified starch without plasticizer.

    Science.gov (United States)

    Sun, Yujie; Hu, Qiongen; Qian, Jiangtao; Li, Ting; Ma, Piming; Shi, Dongjian; Dong, Weifu; Chen, Mingqing

    2016-03-30

    Based on stearyl chloride and native starch, esterified starch were prepared and the chemical structure was characterized by (1)H NMR and FTIR. It was found that stearyl chloride was an efficient agent to fabricate esterified starch with high degree of substitution (DS). During the melt blending of esterified starch (80 wt%) and poly(caprolactone) (PCL, 20 wt%), it was shown the torque of PCL/esterified starch was much lower than that of PCL/native starch without any plasticizer, and further decreased with increasing DS. Compared with PCL/native starch, the tensile properties of PCL/esterified starch composites were significantly enhanced. The tensile strength and elongation at break were increased from 2.7 MPa to 56% for PCL/native starch composites to 9.1 MPa and 626% for PCL/esterified starch ones with DS of 1.50, respectively. SEM observation revealed the esterified starch particles in matrix became smaller and more uniform. In addition, the water resistance and hydrophobic character of PCL/esterified starch composites were improved. PCL composites containing 80 wt% esterified starch with favorable mechanical properties would have great potential applications in broad areas.

  1. Determinação simultânea de açúcares e polióis por cromatografia líquida de alta eficiência (CLAE-IR em sorvetes de baixas calorias ("diet"/ "light" Simultaneous determination of sugars and polyols in low calorie ice creams (diet/light by high performance liquid chromatography (HPLC

    Directory of Open Access Journals (Sweden)

    Janice I. Druzian

    2005-06-01

    Full Text Available Um método simples e rápido para a preparação da amostra e quantificação simultânea de açúcares e polióis em sorvetes "diet"/"light" por CLAE-IR foi investigado. Os açúcares frutose, glicose, lactose, maltose, sacarose, juntamente com glicerol e sorbitol foram separados. Diferentes variáveis foram testadas na preparação da amostra e nas condições cromatográficas para a separação dos componentes. A melhor condição para a separação dos analitos da matriz foi obtida através de duas extrações consecutivas com água : etanol (1:8 v/v, seguida de 1:4 v/v. Para a separação cromatográfica em uma coluna CLC-NH2 , a fase móvel foi composta de acetonitrila: água (77,5:22,5 v/v na vazão de 1mL/min, a 30 ºC. O tempo de corrida foi menor do que 20 min. Amostras de sorvetes "diet"/"light" de 3 diferentes marcas, com sabores de morango, chocolate, flocos e baunilha, recolhidas em Campinas-SP, apresentaram valores de açúcares totais entre 9-15%. Somente os sorvetes com sabor morango apresentaram frutose (0,1-0,5%, e somente aqueles sorvetes com sabor de flocos mostraram a presença de sacarose em maiores quantidades. Os maiores valores de açúcares foram encontrados para lactose, independente da marca ou sabor testados (3,5-10%. As quantidades de sorbitol variaram de 3-4%. A mesma análise foi realizada com sorvete normal (controle que apresentou valor de açúcares totais de aproximadamente 29%, sendo que destes 16,8%, foi sacarose. Não foram detectados polióis. Na amostra de sorvete controle foi realizado teste de recuperação de sorbitol (99,3%. Os valores encontrados foram comparados com os valores permitidos pela legislação.A simple fast method for sample preparation and the simultaneous quantification of sugars and polyols in diet/light ice creams, using HPLC-RI, was investigated. The sugars fructose, glucose, lactose, maltose and sucrose, together with glycerol and sorbitol, were separated. Different variables were

  2. 高效液相色谱法同时检测酸性乳饮料及冰淇淋中安赛蜜、苯甲酸、山梨酸和糖精钠含量%Determination of acesulfame, benzoic acid, sorbic and sodium saccharin in acidic milk drink and ice cream by high performance liquid chromatography

    Institute of Scientific and Technical Information of China (English)

    袁凤琴; 王佳; 牛爱华; 苏美玲; 梁轶; 常建军; 宋晓东

    2014-01-01

    目的:建立酸性乳饮料及冰淇淋中安赛蜜、苯甲酸、山梨酸、糖精钠含量的高效液相色谱分析方法。方法样品去除蛋白后,用甲醇提取,提取液用高压液相色谱仪进行检测。结果安赛蜜、苯甲酸、山梨酸、糖精钠在0~100μg/kg 范围内,浓度与峰面积有良好的线性关系,相关系数大于0.999,检出限分别为2.87、0.96、0.97和2.69 mg/kg;样品的加标平均回收率分别为95.59%~104.52%、93.21%~108.05%、97.75%~107.98%和97.48%~103.67%,相对标准偏差均小于10%。结论本方法适用于酸性乳饮料及冰淇淋中安赛蜜、苯甲酸、山梨酸、糖精钠含量同时测定的需要。%Objective To establish a high performance liquid chromatography (HPLC) method for deter-mination of the content of acesulfame, benzoic acid, sorbic acid, and sodium saccharin in acidic milk and ice cream. Methods The samples were extracted with methanol after precipitating the protein, and their contents were measured by HPLC. Results There was a good linear relationship between the concentration and peak area of acesulfame, benzoic acid, sorbic acid, and saccharin sodium in the range of 0~100μg/kg , the correla-tion coefficient is greater than 0.999. The detection limit were 2.87, 0.96, 0.97, and 2.69 mg/kg, and the reco-veries were 95.59%~104.52%, 93.21%~108.05%, 97.75%~107.98%, and 97.48~103.67%, respectively, with the relative standard deviation less than 10%. Conclusion This method is suitable for the requirement of de-termination of the content of acesulfame, benzoic acid, sorbic acid and saccharin sodium in acidic milk drinks and ice cream.

  3. 白砂糖、复合稳定剂对发酵型益生菌冰淇淋产品品质的影响%The Effect of Sugar and Composite Emulsifying Stabilizer on Products Quality of Fermented Probiotic Ice Cream

    Institute of Scientific and Technical Information of China (English)

    乌恩其木格; 秦倩; 葛克山; 冷小京

    2014-01-01

    The experiments researched the effect of fermented probiotics ice cream ingredients (such as sugar and composite emulsifying stabilizer) on the products sensory properties (smooth, mouth melting, sweet, fermented flavor, the ratio of sour and sweet, coop up and hardness) and physical properties (overrun, melting resistance and viscosity) of products. The viability of starter (Streptococcus thermophilus and Lactobacillus bulgaricus) and probiotics (bifidobacterium BB12 and Lactobacillus acidophilus La14) were detected during the 90 days cold storage. Results showed that the best additive amount of sugar was 13%, and the best additive amount of composite emulsifying stabilizer was 0.3%~0.45% in fermented probiotics ice cream. The additive amount optimization of sugar and composite emulsifying stabilizer provided a theoretical and technical support for enterprises in the future producing such products.%本研究以发酵型益生菌冰淇淋感官指标(细腻度、口融性、发酵味、酸甜比、勺取性与硬度),物理指标(膨胀率、抗融性与黏度)以及发酵剂与益生菌存活率作为指标,对发酵型冰淇淋主要配料中的白砂糖、复合乳化稳定剂的添加量进行了单因素试验,对两种配料的最优添加量进行了优化。结果表明,发酵型益生菌冰淇淋的配料中白砂糖的最优添加量为13%,复合乳化稳定剂的最优添加量为0.3%~0.45%。白砂糖、复合乳化稳定剂的添加量经过了优化,为企业今后生产该类产品提供了一定的理论、技术支持。

  4. Recycling of Plastic

    DEFF Research Database (Denmark)

    Christensen, Thomas Højlund; Fruergaard, Thilde

    2011-01-01

    Plastic is produced from fossil oil. Plastic is used for many different products. Some plastic products like, for example, wrapping foil, bags and disposable containers for food and beverage have very short lifetimes and thus constitute a major fraction of most waste. Other plastic products like......, good strength and long durability. Recycling of plastic waste from production is well-established, while recycling of postconsumer plastic waste still is in its infancy. This chapter describes briefly how plastic is produced and how waste plastic is recycled in the industry. Quality requirements...

  5. Capability of 19-L polycarbonate plastic water cooler containers for efficient solar water disinfection (SODIS): Field case studies in India, Bahrain and Spain

    OpenAIRE

    Mathur, Chandana

    2015-01-01

    The small treated volume (typically ~2 L) associated with polyethylene terephthalate (PET) bottles that are most frequently used in solar water disinfection (SODIS), is a major obstacle to uptake of this water treatment technology in resource-poor environments. In order to address this problem we have conducted a series of experiments in Spain, Bahrain and India, to assess the efficacy of large volume (19 L) transparent plastic (polycarbonate) water cooler/dispenser containers (WDCs)...

  6. Capability of 19-litre polycarbonate plastic water cooler containers for efficient solar water disinfection (SODIS): field case studies in India, Bahrain and Spain.

    OpenAIRE

    Keogh, Michael B; Castro-Alférez, M; Polo-López, M I; Calderero, I Fernández; Al-Eryani, Y A; Joseph-Titus, C; Sawant, B; R Dhodapkar; Mathur, C; McGuigan, Kevin G; Fernández-Ibáñez, P.

    2015-01-01

    The small treated volume (typically ~2 litres) associated with polyethylene terephthalate (PET) bottles that are most frequently used in solar water disinfection (SODIS), is a major obstacle to uptake of this water treatment technology in the developing world. In order to address this problem we have conducted a series of experiments in Spain, Bahrain and India, to assess the efficacy of large volume (19 litres) transparent plastic (polycarbonate) water cooler/dispenser containers (WDCs) as S...

  7. Elasto-Plastic 3D Finite Element Contact Analysis of a Hole Containing a Circular Insert in a Fatigue Test Coupon

    Science.gov (United States)

    2015-08-01

    Aeronautical Research Laboratory, Defence Science and Technology Organisation , Department of Defence, Australia, January 1988. 5. D Duprat, D Campassens...Containing a Circular Insert in a Fatigue Test Coupon Witold Waldman AUSTRALIA DEFENCE ORGANISATION No. of Copies Task Sponsor OIC-ASI-DGTA...UNCLASSIFIED DEFENCE SCIENCE AND TECHNOLOGY GROUP DOCUMENT CONTROL DATA 1. DLM/CAVEAT (OF DOCUMENT) 2. TITLE Elasto–Plastic 3D Finite Element

  8. Screening study on hemolysis suppression effect of an alternative plasticizer for the development of a novel blood container made of polyvinyl chloride.

    Science.gov (United States)

    Haishima, Yuji; Kawakami, Tsuyoshi; Hasegawa, Chie; Tanoue, Akito; Yuba, Toshiyasu; Isama, Kazuo; Matsuoka, Atsuko; Niimi, Shingo

    2014-05-01

    The aim of this study is to identify a plasticizer that is effective in the suppression of the autohemolysis of the stored blood and can be used to replace di(2-ethylhexyl) phthalate (DEHP) in blood containers. The results of hemolysis test using mannitol-adenine-phosphate/red cell concentrates (MAP/RCC) spiked with plasticizers included phthalate, phthalate-like, trimeliate, citrate, and adipate derivatives revealed that di-isononyl-cyclohexane-1,2-dicarboxylate (Hexamoll(®) DINCH), di(2-ethylhexyl)-1,2,3,6-tetrahydro-phthalate (DOTP), and diisodecyl phthalate (DIDP) exhibited a hemolysis suppression effect almost equal to that of DEHP, but not other plasticizers. This finding suggested that the presence of 2 carboxy-ester groups at the ortho position on a 6-membered ring of carbon atoms may be required to exhibit such an effect. The hemolytic ratios of MAP/RCC-soaked polyvinyl chloride (PVC) sheets containing DEHP or different amounts of DINCH or DOTP were reduced to 10.9%, 9.2-12.4%, and 5.2-7.8%, respectively (MAP/RCC alone, 28.2%) after 10 weeks of incubation. The amount of plasticizer eluted from the PVC sheet was 53.1, 26.1-36.5, and 78.4-150 µg/mL for DEHP, DINCH, and DOTP, respectively. PVC sheets spiked with DIDP did not suppress the hemolysis induced by MAP/RCC because of low leachability (4.8-6.0 µg/mL). These results suggested that a specific structure of the plasticizer and the concentrations of least more than ∼10 µg/mL were required to suppress hemolysis due to MAP/RCC.

  9. Literature review of the lifetime of DOE materials: Aging of plastic bonded explosives and the explosives and polymers contained therein

    Energy Technology Data Exchange (ETDEWEB)

    Burgess, C.E.; Woodyard, J.D. [West Texas A and M Univ., Canyon, TX (United States); Rainwater, K.A. [Texas Tech Univ., Lubbock, TX (United States); Lightfoot, J.M. [Pantex Plant, Amarillo, TX (United States); Richardson, B.R. [Engineered Carbons, Inc., Borger, TX (United States)

    1998-09-01

    There are concerns about the lifetime of the nation`s stockpile of high explosives (HEs) and their components. The DOE`s Core Surveillance and Enhanced Surveillance programs specifically target degradation of HE, binders, and plastic-bonded explosives (PBXs) for determination of component lifetimes and handling procedures. The principal goal of this project is to identify the decomposition mechanisms of HEs, plasticizers, and plastic polymer binders resulting from exposure to ionizing radiation, heat, and humidity. The primary HEs of concern are 1,3,5-triamino-2,4,6-trinitrobenzene (TATB) and 1,3,5,7-tetranitro-1,3,5,7-tetraazocyclooctane (HMX). Hexahydro-1,3,5-triazine (RDX) is closely related to these two compounds and is also included in the literature review. Both Kel-F 800 and Estane are polymers of interest. A stabilizer, Irganox 1010, and an energetic plasticizer that is a blend of acetaldehyde 2,2-dinitropropyl acetal, are also of interest, but the focus of this report will be on the explosives and polymers. This presents a literature review that provides background on the synthesis, degradation, and techniques to analyze TATB, HMX, RDX, Kel-F 800, Estane, and the PBXs of these compounds. As there are many factors that can influence degradation of materials, the degradation discussion will be divided into sections based on each factor and how it might affect the degradation mechanism. The factors reviewed that influence the degradation of these materials are exposure to heat, UV- and {gamma}-irradiation, and the chemistry of these compounds. The report presents a recently compiled accounting of the available literature. 80 refs., 7 figs.

  10. Thermal behavior of vehicle plastic blends contained acrylonitrile-butadiene-styrene (ABS) in pyrolysis using TG-FTIR.

    Science.gov (United States)

    Liu, Guicai; Liao, Yanfen; Ma, Xiaoqian

    2017-03-01

    As important plastic blends in End-of-Life vehicles (ELV), pyrolysis profiles of ABS/PVC, ABS/PA6 and ABS/PC were investigated using thermogravimetric-Fourier transform infrared spectrometer (TG-FTIR). Also, CaCO3 was added as plastic filler to discuss its effects on the pyrolysis of these plastics. The results showed that the interaction between ABS and PVC made PVC pyrolysis earlier and HCl emission slightly accelerated. The mixing of ABS and PA6 made their decomposition temperature closer, and ketones in PA6 pyrolysis products were reduced. The presence of ABS made PC pyrolysis earlier, and phenyl compounds in PC pyrolysis products could be transferred into alcohol or H2O. The interaction between ABS and other polymers in pyrolysis could be attributed to the intermolecular radical transfer, and free radicals from the polymer firstly decomposed led to a fast initiation the decomposition of the other polymer. As plastic filler, CaCO3 promoted the thermal decomposition of PA6 and PC, and had no obvious effects on ABS and PVC pyrolysis process. Also, CaCO3 made the pyrolysis products from PA6 and PC further decomposed into small-molecule compounds like CO2. The kinetics analysis showed that isoconversional method like Starink method was more suitable for these polymer blends. Starink method showed the average activation energy of ABS50/PVC50, ABS50/PA50 and ABS50/PC50 was 186.63kJ/mol, 239.61kJ/mol and 248.95kJ/mol, respectively, and the interaction among them could be reflected by the activation energy variation.

  11. Uncertainties Scientific AND Probability Theory IN Judicial Decision: The Case OF Bisphenol A - BPA IN Containers Plastic

    OpenAIRE

    Kohler, Graziela de Oliveira

    2016-01-01

    This paper aims at observing the theory of probability as decisional support to cases involving scientific uncertainties, from the pragmatic-systemic matrix. The toxicity of chemicals in packaging plastic in contact with food is an object of study in various area of knowledge, and the chemical compound Bisphenol A (BPA) appointed as harmful to human health. The packages have an important socio-economic function, but failure to comply with minimum limits on production and consumer information ...

  12. ORGANOLEPTIC QUALITY OF FRUIT SORBETS CONTAINING YACON (SMALLANTHUS SONCHIFOLIUS Poepp. and Endl.

    Directory of Open Access Journals (Sweden)

    Kinga Topolska

    2015-02-01

    Full Text Available Due to the growing consumer interest in functional food, sorbets containing yacon root powder as a source of many valuable compounds, especially fructans, may be a desirable alternative to traditional ice cream desserts. The aim of this work was to evaluate organoleptic quality (taste, color, aroma as well as consistency and structure of fruit sorbets containing Smallanthus sonchifolius (Poepp. and Endl. root powder in dependence on kind of fruit (orange, cherry, strawberry, and its share in sorbet’s recipe, using a 9-point hedonic scale (1 point =„I do not like it at all“, 9 = „I like it very much“. The results showed that organoleptic quality was depended on the kind and the share of fruit used to the sorbet production. Strawberry sorbets gained over 80% of maximal scores. One can conclude that yacon root powder can be used as the ingredient of fruit sorbet, with increased consumer liking.

  13. Gamma irradiation of food contact plastics: identification of tin-containing intermediates in the degradation of organotin-stabilised PVC by gamma irradiation

    Energy Technology Data Exchange (ETDEWEB)

    Allen, D.W.; Brooks, J.S.; Unwin, J.; McGuiness, J.D.

    1985-08-05

    A brief account is given of the use of radiation as a process for food preservation. In particular, the effect of radiation on food packaging plastic materials is considered. Results are presented for the effect of various doses of gamma radiation on PVC containing organotin stabilisers, showing the presence of varying amounts of intermediates and a steady increase in the amount of tin (IV) chloride. Thermal degradation produced only a trace of tin (IV) chloride, in contrast. The significance of the results is discussed.

  14. Effect of different plasticizers on the properties of bio-based thermoplastic elastomer containing poly(lactic acid) and natural rubber

    OpenAIRE

    V. Tanrattanakul; P. Bunkaew

    2014-01-01

    Bio-based thermoplastic elastomers (TPE) containing natural rubber and poly(lactic acid) were prepared by melt blending in an internal mixer. The blend ratio was 60% of natural rubber and 40% of poly(lactic acid). Dynamic vulcanization of natural rubber was performed with the sulfur system. The 2 mm – thick sheet samples were prepared by compression molding. The objective of this study was to investigate the effect of plasticization of PLA on the mechanical and physical properties of the deri...

  15. Testing of containers made of glass-fiber reinforced plastic with the aid of acoustic emission analysis

    Science.gov (United States)

    Wolitz, K.; Brockmann, W.; Fischer, T.

    1979-01-01

    Acoustic emission analysis as a quasi-nondestructive test method makes it possible to differentiate clearly, in judging the total behavior of fiber-reinforced plastic composites, between critical failure modes (in the case of unidirectional composites fiber fractures) and non-critical failure modes (delamination processes or matrix fractures). A particular advantage is that, for varying pressure demands on the composites, the emitted acoustic pulses can be analyzed with regard to their amplitude distribution. In addition, definite indications as to how the damages occurred can be obtained from the time curves of the emitted acoustic pulses as well as from the particular frequency spectrum. Distinct analogies can be drawn between the various analytical methods with respect to whether the failure modes can be classified as critical or non-critical.

  16. Plastic value chains

    DEFF Research Database (Denmark)

    Baxter, John; Wahlstrom, Margareta; Zu Castell-Rüdenhausen, Malin

    2014-01-01

    Optimizing plastic value chains is regarded as an important measure in order to increase recycling of plastics in an efficient way. This can also lead to improved awareness of the hazardous substances contained in plastic waste, and how to avoid that these substances are recycled. As an example...

  17. Recycling of Plastic

    DEFF Research Database (Denmark)

    Christensen, Thomas Højlund; Fruergaard, Thilde

    2011-01-01

    Plastic is produced from fossil oil. Plastic is used for many different products. Some plastic products like, for example, wrapping foil, bags and disposable containers for food and beverage have very short lifetimes and thus constitute a major fraction of most waste. Other plastic products like......, for example, gutters, window frames, car parts and transportation boxes have long lifetimes and thus appear as waste only many years after they have been introduced on the market. Plastic is constantly being used for new products because of its attractive material properties: relatively cheap, easy to form......, good strength and long durability. Recycling of plastic waste from production is well-established, while recycling of postconsumer plastic waste still is in its infancy. This chapter describes briefly how plastic is produced and how waste plastic is recycled in the industry. Quality requirements...

  18. Effect of plasticizer and fumed silica on ionic conductivity behaviour of proton conducting polymer electrolytes containing HPF6

    Indian Academy of Sciences (India)

    Jitender Paul Sharma; S S Sekhon

    2013-08-01

    The effect of addition of propylene carbonate (PC) and nano-sized fumed silica on the ionic conductivity behaviour of proton conducting polymer electrolytes containing different concentrations of hexafluorophosphoric acid (HPF6) in polyethylene oxide (PEO) has been studied. The addition of PC results in an increase in ionic conductivity, whereas the addition of nano-sized fumed silica improves mechanical strength of electrolytes along with a small increase in ionic conductivity. It was observed that the simultaneous addition of PC and fumed silica results in electrolytes with optimum value of ionic conductivity and other properties.

  19. Plastic Surgery

    Science.gov (United States)

    ... Surgery? A Week of Healthy Breakfasts Shyness Plastic Surgery KidsHealth > For Teens > Plastic Surgery Print A A ... forehead lightened with a laser? What Is Plastic Surgery? Just because the name includes the word "plastic" ...

  20. Stability, compatibility and plasticizer extraction of quinine injection added to infusion solutions and stored in polyvinyl chloride (PVC) containers.

    Science.gov (United States)

    Faouzi, M A; Khalfi, F; Dine, T; Luyckx, M; Brunet, C; Gressier, B; Goudaliez, F; Cazin, M; Kablan, J; Belabed, A; Cazin, J C

    1999-12-01

    The stability of quinine was determined in various diluents and in polyvinyl chloride (PVC) containers. The release of diethyhexyl phthalate (DEHP) from PVC bags into intravenous infusions of quinine was also measured. We used an injection of two doses of quinine; quiniforme at 500 mg and quinimax at 400 mg in either 250- or 500-ml PVC infusion bags containing 5% dextrose, to give initial nominal concentrations of 2 or 1 mg ml(-1) quiniforme and 1.6 or 0.8 mg ml(-1) quinimax, the mean concentrations commonly used in clinical practice. Samples were assayed by stability-indicating high-performance liquid chromatography (HPLC) and the clarity was determined visually. Experiments were conducted to determine whether the stability and compatibility of quinine would be compromised, and whether DEHP would be leached from PVC bags and PVC administration sets during storage and simulated infusion. There was no substantial loss of quiniforme and quinimax over 1- or 2-h simulated infusion irrespective of the diluent, and storage during 8 h at 22 degrees C, 48 or 72 h at 4 degrees C and 96 h at 45 degrees C. Leaching of DEHP was also detected during simulated infusion delivery using PVC bags and PVC administration sets. The quantity was less than 2 microg ml(-1). During storage at 4 degrees C and room temperature the leaching of DEHP was low, but when the temperature was 45 degrees C the quantity was high, 21 microg ml(-1). To minimise patient exposure to DEHP, quinine solutions with all drugs should be infused immediately or stored for a maximum of 48 h at 4 degrees C.

  1. Plastic value chains

    DEFF Research Database (Denmark)

    Baxter, John; Wahlstrom, Margareta; Zu Castell-Rüdenhausen, Malin

    2014-01-01

    Optimizing plastic value chains is regarded as an important measure in order to increase recycling of plastics in an efficient way. This can also lead to improved awareness of the hazardous substances contained in plastic waste, and how to avoid that these substances are recycled. As an example......, plastics from WEEE is chosen as a Nordic case study. The project aims to propose a number of improvements for this value chain together with representatives from Nordic stakeholders. Based on the experiences made, a guide for other plastic value chains shall be developed....

  2. Plastic condoms.

    Science.gov (United States)

    1968-01-01

    Only simple equipment, simple technology and low initial capital investment are needed in their manufacture. The condoms can be made by people who were previously unskilled or only semi-skilled workers. Plastic condoms differ from those made of latex rubber in that the nature of the plastic film allows unlimited shelf-life. Also, the plastic has a higher degree of lubricity than latex rubber; if there is a demand for extra lubrication in a particular market, this can be provided. Because the plastic is inert, these condoms need not be packaged in hermetically sealed containers. All these attributes make it possible to put these condoms on the distributors' shelves in developing countries competitively with rubber condoms. The shape of the plastic condom is based on that of the lamb caecum, which has long been used as luxury-type condom. The plastic condom is made from plastic film (ethylene ethyl acrilate) of 0.001 inch (0.0254 mm.) thickness. In addition, a rubber ring is provided and sealed into the base of the condom for retention during coitus. The advantage of the plastic condom design and the equipment on which it is made is that production can be carried out either in labour-intensive economy or with varying degrees of mechanization and automation. The uniform, finished condom if made using previously untrained workers. Training of workers can be done in a matter of hours on the two machines which are needed to produce and test the condoms. The plastic film is provided on a double wound roll, and condom blanks are prepared by means of a heat-sealing die on the stamping machine. The rubber rings are united to the condom blanks on an assembly machine, which consists of a mandrel and heat-sealing equipment to seal the rubber ring to the base of the condom. Built into the assembly machine is a simple air-testing apparatus that can detect the smallest pinhole flaw in a condom. The manufacturing process is completed by unravelling the condom from the assembly

  3. Comparison of methods for quantitating Salmonella enterica Typhimurium and Heidelberg strain attachment to reusable plastic shipping container coupons and preliminary assessment of sanitizer efficacy.

    Science.gov (United States)

    Shi, Zhaohao; Baker, Christopher A; Lee, Sang In; Park, Si Hong; Kim, Sun Ae; Ricke, Steven C

    2016-09-01

    Salmonella serovars, one of the leading contributors to foodborne illness and are especially problematic for foods that are not cooked before consumption, such as fresh produce. The shipping containers that are used to transport and store fresh produce may play a role in cross contamination and subsequent illnesses. However, methods for quantitatively attached cells are somewhat variable. The overall goal of this study was to compare conventional plating with molecular methods for quantitating attached representative strains for Salmonella Typhimurium and Heidelberg on reusable plastic containers (RPC) coupons, respectively. We attached Salmonella enterica serovar Typhimurium ATCC 14028 and serovar Heidelberg SL486 (parent and an antibiotic resistant marker strain) to plastic coupons (2.54 cm(2)) derived from previously used shipping containers by growing for 72 h in tryptic soy broth. The impact of the concentration of sanitizer on log reductions between unsanitized and sanitized coupons was evaluated by exposing attached S. Typhimurium cells to 200 ppm and 200,000 ppm sodium hypochlorite (NaClO). Differences in sanitizer effectiveness between serovars were also evaluated with attached S. Typhimurium compared to attached S. Heidelberg populations after being exposed to 200 ppm peracetic acid (PAA). Treatment with NaClO caused an average of 2.73 ± 0.23 log CFU of S. Typhimurium per coupon removed with treatment at 200 ppm while 3.36 ± 0.54 log CFU were removed at 200,000 ppm. Treatment with PAA caused an average of 2.62 ± 0.15 log CFU removed for S. Typhimurium and 1.41 ± 0.17 log CFU for S. Heidelberg (parent) and 1.61 ± 0.08 log CFU (marker). Lastly, scanning electron microscopy (SEM) was used to visualize cell attachment and coupon surface topography. SEM images showed that remaining attached cell populations were visible even after sanitizer application. Conventional plating and qPCR yielded similar levels of enumerated bacterial populations

  4. Ice Cream Seminars for Graduate Students: Imparting Chemical Information Literacy

    Science.gov (United States)

    Garritano, Jeremy R.

    2007-01-01

    This article provides information on a chemical information literacy program designed primarily for new graduate students. The full implementation of this program is discussed, including defining its purpose, topics covered, content presented, methods of marketing, and evaluation. The result is a series of voluntary seminars given biweekly…

  5. Ice Cream Sandwich原生支持触控笔

    Institute of Scientific and Technical Information of China (English)

    2011-01-01

    Android4.05单原生支持触控笔,而且还支持压力感应和分辨输入媒介,如手指、触控笔甚至橡皮擦!其实Android装置跟触控笔早就有携手合作的例子了,如HTC Flyer和Samsung Galaxy Note就是很大程度上为了触控笔而设,不过它们所用的Android版本本身就不会原生支持的。

  6. I Like Chocolate Ice Cream: A Lesson in Thinking Civics

    Science.gov (United States)

    Waterson, Robert A.

    2012-01-01

    In curricula that encourages philosophy as having an integral role in educational programs, students get the opportunity to wonder and speculate, in a natural state surrounded by questions. A. K. Salmon notes that when thinking becomes a part of a young child's routine, the child becomes more open and responsive to situations that require thinking…

  7. Bundled-Up Babies & Dangerous Ice Cream: Correlation Puzzlers

    Science.gov (United States)

    Offenholley, Kathleen H.

    2013-01-01

    The Borough of Manhattan Community College (BMCC) in New York City is fourth among all community colleges in awarding degrees to minority students and in awarding degrees to African Americans. The BMCC student body is approximately 37 percent Hispanic, 33 percent black, 15 percent white, and 15 percent Asian. In addition, a significant proportion…

  8. I Like Chocolate Ice Cream: A Lesson in Thinking Civics

    Science.gov (United States)

    Waterson, Robert A.

    2012-01-01

    In curricula that encourages philosophy as having an integral role in educational programs, students get the opportunity to wonder and speculate, in a natural state surrounded by questions. A. K. Salmon notes that when thinking becomes a part of a young child's routine, the child becomes more open and responsive to situations that require thinking…

  9. Ice Cream Seminars for Graduate Students: Imparting Chemical Information Literacy

    Science.gov (United States)

    Garritano, Jeremy R.

    2007-01-01

    This article provides information on a chemical information literacy program designed primarily for new graduate students. The full implementation of this program is discussed, including defining its purpose, topics covered, content presented, methods of marketing, and evaluation. The result is a series of voluntary seminars given biweekly…

  10. Bundled-Up Babies & Dangerous Ice Cream: Correlation Puzzlers

    Science.gov (United States)

    Offenholley, Kathleen H.

    2013-01-01

    The Borough of Manhattan Community College (BMCC) in New York City is fourth among all community colleges in awarding degrees to minority students and in awarding degrees to African Americans. The BMCC student body is approximately 37 percent Hispanic, 33 percent black, 15 percent white, and 15 percent Asian. In addition, a significant proportion…

  11. "Tastes Like ICE CREAM!": Writing Portraits in New Journalese.

    Science.gov (United States)

    Bloom, Lynn Z.

    The purpose of a semester course for journalism and creative writing students at Washington University was to help students, through reading and writing portraits in "new journalese," become capable critics of new journalistic writing. Students first were introduced to the techniques of new journalism in Tom Wolfe's book on new journalism and in…

  12. Engineered Plastics Containing Recycled Rubber

    Institute of Scientific and Technical Information of China (English)

    Dong Yang Wu

    2000-01-01

    @@ 1. Introduction In Australia 10.5 million rubber tyres are discarded annually, representing 120,000 tonnes of wasted rubber resource. Growing local and global concern about the impact of this waste on the environment requires action for the management and recycling of this highly valuable resource through the development of recycling technologies and innovative recycled/recyclable products.

  13. A Plastic Menagerie

    Science.gov (United States)

    Hadley, Mary Jane

    2010-01-01

    Bobble heads had become quite popular, depicting all sorts of sports figures, animals, and even presidents. In this article, the author describes how her fourth graders made bobble head sculptures out of empty plastic drink bottles. (Contains 1 online resource.)

  14. Plasticity theory

    CERN Document Server

    Lubliner, Jacob

    2008-01-01

    The aim of Plasticity Theory is to provide a comprehensive introduction to the contemporary state of knowledge in basic plasticity theory and to its applications. It treats several areas not commonly found between the covers of a single book: the physics of plasticity, constitutive theory, dynamic plasticity, large-deformation plasticity, and numerical methods, in addition to a representative survey of problems treated by classical methods, such as elastic-plastic problems, plane plastic flow, and limit analysis; the problem discussed come from areas of interest to mechanical, structural, and

  15. α2 Subunit-Containing GABAA Receptor Subtypes Are Upregulated and Contribute to Alcohol-Induced Functional Plasticity in the Rat Hippocampus.

    Science.gov (United States)

    Lindemeyer, A Kerstin; Shen, Yi; Yazdani, Ferin; Shao, Xuesi M; Spigelman, Igor; Davies, Daryl L; Olsen, Richard W; Liang, Jing

    2017-08-01

    Alcohol (EtOH) intoxication causes changes in the rodent brain γ-aminobutyric acid receptor (GABAAR) subunit composition and function, playing a crucial role in EtOH withdrawal symptoms and dependence. Building evidence indicates that withdrawal from acute EtOH and chronic intermittent EtOH (CIE) results in decreased EtOH-enhanced GABAAR δ subunit-containing extrasynaptic and EtOH-insensitive α1βγ2 subtype synaptic GABAARs but increased synaptic α4βγ2 subtype, and increased EtOH sensitivity of GABAAR miniature postsynaptic currents (mIPSCs) correlated with EtOH dependence. Here we demonstrate that after acute EtOH intoxication and CIE, upregulation of hippocampal α4βγ2 subtypes, as well as increased cell-surface levels of GABAAR α2 and γ1 subunits, along with increased α2β1γ1 GABAAR pentamers in hippocampal slices using cell-surface cross-linking, followed by Western blot and coimmunoprecipitation. One-dose and two-dose acute EtOH treatments produced temporal plastic changes in EtOH-induced anxiolysis or withdrawal anxiety, and the presence or absence of EtOH-sensitive synaptic currents correlated with cell surface peptide levels of both α4 and γ1(new α2) subunits. CIE increased the abundance of novel mIPSC patterns differing in activation/deactivation kinetics, charge transfer, and sensitivity to EtOH. The different mIPSC patterns in CIE could be correlated with upregulated highly EtOH-sensitive α2βγ subtypes and EtOH-sensitive α4βγ2 subtypes. Naïve α4 subunit knockout mice express EtOH-sensitive mIPSCs in hippocampal slices, correlating with upregulated GABAAR α2 (and not α4) subunits. Consistent with α2, β1, and γ1 subunits genetically linked to alcoholism in humans, our findings indicate that these new α2-containing synaptic GABAARs could mediate the maintained anxiolytic response to EtOH in dependent individuals, rat or human, contributing to elevated EtOH consumption. Copyright © 2017 by The American Society for Pharmacology

  16. Plastic, Fantastic? What We Make. Science and Technology Education in Philippine Society.

    Science.gov (United States)

    Philippines Univ., Quezon City. Inst. for Science and Mathematics Education Development.

    This module provides information about plastics, focusing on the uses of plastic bags in particular. Topic areas considered include: (1) making plastic bags; (2) transparency of plastic bags; (3) plastic bags and food odors; (4) food containers (before and since plastics); and (5) disposing of plastic bags and other plastic products. The text is…

  17. Plastic Jellyfish.

    Science.gov (United States)

    Moseley, Christine

    2000-01-01

    Presents an environmental science activity designed to enhance students' awareness of the hazards of plastic waste for wildlife in aquatic environments. Discusses how students can take steps to reduce the effects of plastic waste. (WRM)

  18. Estimated daily intake of plasticizers in 1-week duplicate diet samples following regulation of DEHP-containing PVC gloves in Japan.

    Science.gov (United States)

    Tsumura, Y; Ishimitsu, S; Saito, I; Sakai, H; Tsuchida, Y; Tonogai, Y

    2003-04-01

    Duplicate hospital diet samples obtained over 1 week in 2001 were analysed to estimate the daily intake of plasticizers and the results were compared with those obtained in 1999. The plasticizers quantified in this study were: dibutyl phthalate, butylbenzyl phthalate (BBP), di(2-ethylhexyl) phthalate (DEHP), diisononyl phthalate (DINP), di(2-ethylhexyl) adipate (DEHA), diisononyl adipate (DINA) and O-acetyl tributyl citrate (ATBC). Dipropyl, dipentyl, dihexyl and dicyclohexyl phthalate were also analysed but not detected. The analytical procedure for this follow-up study was essentially the same as in the previous one. Detection limits were 0.1-15.6 ng g(-1) for each plasticizer. One-week duplicate diet samples provided by three hospitals in three remote prefectures of Japan were analysed as individual meals. DEHP was detected at 6-675 ng g(-1) in 62 of 63 meals, significantly lower levels compared with those detected in 1999. Levels of DEHA and DINP also decreased. The mean intake of plasticizers estimated from all samples was 160 microg DEHP day(-1), 12.5 microg DEHA day(-1), 4.7 microg DINP day(-1) and 3.4 microg BBP day(-1). Levels of DINA were relatively high in meals from one hospital: in those meals, the average daily intake was 1338 microg day(-1). Those of ATBC were also higher in meals from another hospital: the average daily intake was 1228 microg day(-1). The sources of DINA and ATBC can be cling-film or sausage packaging.

  19. INFLUENCE RESEARCH OF COLD PLASTIC DEFORMATION ON DIFFUSION SATURATION PROCESS BY CARBON AND BORON OF THE LOW-CARBON AND BORON-CONTAINING ALLOYS

    Directory of Open Access Journals (Sweden)

    N. Yu. Filonenko

    2010-06-01

    Full Text Available This work is devoted to the study of influence of cold prestrain with degree of deformation within the range 0…40 % on diffusion saturation with boron and carbon for low-carbon and boron steels. It is determined that the plastic prestrain with degree of deformation 20 % at temperature 750 °С for the low-carbon steel promote increasing of boron-cementation layer thickness by 25 % and microhardness of perlite layer by 20 %.

  20. Investigation and Analysis of Production in a Given Area of PVC Material in Plastic Food Containers by PAEs Plasticizer Pollution%某地区生产的非PVC材质食品用塑料容器受PAEs增塑剂污染情况的调查和分析

    Institute of Scientific and Technical Information of China (English)

    王晓东; 杜锡勇; 孙卫良; 詹剑良

    2015-01-01

    目的:初步调查浙江省某地区生产的非PVC材质食品用塑料容器受PAEs类增塑剂污染情况。方法:通过深入研究相关文献、国家标准和欧盟法规后,结合研究中PAEs类增塑剂含量及其特定食品模拟物迁移量检出情况,对其污染范围、程度及其安全性进行探索性调查。结果:在20批次的抽检容器中, PAEs类增塑剂DEHP、DBP和DIBP检出率分别为100.0%、35.0%和40.0%,检出量在0.10~57.70 mg/kg;在橄榄油模拟迁移试验中,5个样品中有DEHP检出,其迁移率最高可达15.4%。结论:PAEs类增塑剂在该地区食品用塑料容器的分布较广;通过特定食品模拟物迁移试验发现,在盛装高温油性食品时,PAEs类增塑剂会加速向食品中迁移,迁移量会超过相关标准限量,存在质量风险。%Objective: By sampling and texting, PAEs plasticizer contamination in a region of Zhejiang plastic Non-PVC food containers produced was studied. Methods: Through in-depth study of the relevant literature, standards and EU regulations, and binding of the data of plastic food packaging containers PAEs plasticizer content and specific detection of food simulant migration situation, this paper surveyed the scope of its pollution and the the secrity level exploratory. Results: In 20 batches of plastic food packaging containers, DEHP, DBP and DIBP detection rates were 100.0%、35.0%和40.0%, and PAEs detectable amount of 0.10 ~ 57.70 mg/kg; In the olive oil migration simulation tests, DEHP were detected in each sample, the maximum migration rate could reach to 15.4%. Conclusion: PAEs plasticizer in plastic food container in the region is widespread; Found by specific migration in food simulants: Especially at high temperature containing oily food, PAEs plasticizer will accelerate the migration from contain to food, migration may exceed the standard limit, and there is a quality risk.

  1. Heterogeneous nano-Fe/Ca/CaO catalytic ozonation for selective surface hydrophilization of plastics containing brominated and chlorinated flame retardants (B/CFRs): separation from automobile shredder residue by froth flotation.

    Science.gov (United States)

    Mallampati, Srinivasa Reddy; Lee, Byoung Ho; Mitoma, Yoshiharu; Simion, Cristian

    2016-12-09

    One method of weakening the inherently hydrophobic surface of plastics relevant to flotation separation is heterogeneous nano-Fe/Ca/CaO catalytic ozonation. Nano-Fe/Ca/CaO-catalyzed ozonation for 15 min efficiently decreases the surface hydrophobicity of brominated and chlorinated flame retardant (B/CFR)-containing plastics (such as acrylonitrile-butadienestyrene (ABS), high-impact polystyrene (HIPS), and polyvinyl chloride (PVC)) in automobile shredder residue (ASR) to such an extent that their flotation ability is entirely depressed. Such a hydrophilization treatment also stimulates the ABS, HIPS, and PVC surface roughness, wetting of the surface, and the thermodynamic equilibrium conditions at the surface and ultimately changes surface polarity. SEM-EDS, AFM, and XPS analyses of the PVC and ABS surfaces demonstrated a marked decrease in [Cl/Br] and a significant increase in the number of hydrophilic groups, such as C-O, C=O, and (C=O)-O. Under froth flotation conditions at 50 rpm, about 99.5 % of ABS and 99.5 % of HIPS in ASR samples settled out, resulting in a purity of 98 and 98.5 % for ABS and HIPS in ASR samples, respectively. Furthermore, at 150 rpm, we also obtained 100 % PVC separation in the settled fraction, with 98 % purity in ASR. Total recovery of non-B/CFR-containing plastics reached nearly 100 % in the floating fraction. The amount of nano-Fe/Ca/CaO reagent employed during ozonation is very small, and additional removal of surface contaminants from the recycled ASR plastic surfaces by ozonation makes the developed process simpler, greener, and more effective.

  2. Plastics. A Handbook for Workplace Educators.

    Science.gov (United States)

    Curry, Donna; Smith, Mikki

    This handbook was designed to help adult literacy education teachers to understand the plastics industry, develop a curriculum, and teach basic skills classes in a plastics company. The book contains four main sections. The first section, on the basics of plastics, contains a brief history of the industry, an elementary description of the…

  3. Neural Cell Adhesion Molecule-Associated Polysialic Acid Regulates Synaptic Plasticity and Learning by Restraining the Signaling through GluN2B-Containing NMDA Receptors

    Science.gov (United States)

    Kochlamazashvili, Gaga; Senkov, Oleg; Grebenyuk, Sergei; Robinson, Catrina; Xiao, Mei-Fang; Stummeyer, Katharina; Gerardy-Schahn, Rita; Engel, Andreas K.; Feig, Larry; Semyanov, Alexey; Suppiramaniam, Vishnu; Schachner, Melitta; Dityatev, Alexander

    2017-01-01

    The neural cell adhesion molecule (NCAM) is the predominant carrier of α2,8 polysialic acid (PSA) in the mammalian brain. Abnormalities in PSA and NCAM expression are associated with schizophrenia in humans and cause deficits in hippocampal synaptic plasticity and contextual fear conditioning in mice. Here, we show that PSA inhibits opening of recombinant NMDA receptors composed of GluN1/2B (NR1/NR2B) or GluN1/2A/2B (NR1/NR2A/NR2B) but not of GluN1/2A (NR1/NR2A) subunits. Deficits in NCAM/PSA increase GluN2B-mediated transmission and Ca2+ transients in the CA1 region of the hippocampus. In line with elevation of GluN2B-mediated transmission, defects in long-term potentiation in the CA1 region and contextual fear memory in NCAM/PSA-deficient mice are abrogated by application of a GluN2B-selective antagonist. Furthermore, treatment with the glutamate scavenger glutamic-pyruvic transaminase, ablation of Ras-GRF1 (a mediator of GluN2B signaling to p38 MAPK), or direct inhibition of hyperactive p38 MAPK can restore impaired synaptic plasticity in brain slices lacking PSA/NCAM. Thus, PSA carried by NCAM regulates plasticity and learning by inhibition of the GluN2B-Ras-GRF1-p38 MAPK signaling pathway. These findings implicate carbohydrates carried by adhesion molecules in modulating NMDA receptor signaling in the brain and demonstrate reversibility of cognitive deficits associated with ablation of a schizophrenia-related adhesion molecule. PMID:20237287

  4. Collapsing Containers.

    Science.gov (United States)

    Brown, Justina L.; Battino, Rubin

    1994-01-01

    Describes variations on atmospheric pressure demonstrations and some systematic studies. Demonstrations use steam, generated either externally or internally to the container, to sweep out residual air. Preferred vessels collapsed slowly. Demonstrations use plastic milk jugs set in layers of aluminum foil, pop bottles immersed in 4-L beakers…

  5. A QSPR for the plasticization efficiency of polyvinylchloride plasticizers.

    Science.gov (United States)

    Chandola, Mridula; Marathe, Sujata

    2008-01-01

    A simple quantitative structure property relationship (QSPR) for correlating the plasticization efficiency of 25 polyvinylchloride (PVC) plasticizers was obtained using molecular modeling. The plasticizers studied were-aromatic esters (phthalate, terephthalate, benzoate, trimellitate), aliphatic esters (adipate, sebacate, azelate), citrates and a phosphate. The low temperature flex point, Tf, of plasticized polyvinylchloride resins was considered as an indicator of plasticization efficiency. Initially, we attempted to predict plasticization efficiency of PVC plasticizers from physical and structural descriptors derived from the plasticizer molecule alone. However, the correlation of these descriptors with Tf was not very good with R=0.78 and r2=0.613. This implied that the selected descriptors were unable to predict all the interactions between PVC and plasticizer. Hence, to account for these interactions, a model containing two polyvinylchloride (PVC) chain segments along with a plasticizer molecule in a simulation box was constructed, using molecular mechanics. A good QSPR equation correlating physical and structural descriptors derived from the model to Tf of the plasticized resins was obtained with R=0.954 and r2=0.909.

  6. Wheat Gluten-Laminated Paperboard with Improved Moisture Barrier Properties: A New Concept Using a Plasticizer (Glycerol Containing a Hydrophobic Component (Oleic Acid

    Directory of Open Access Journals (Sweden)

    Sung-Woo Cho

    2012-01-01

    Full Text Available This paper presents a novel approach to reduce the water vapor transmission rate (WVTR and water absorbance of wheat gluten/paperboard laminates by introducing a hydrophobic component (oleic acid (OA into the hydrophilic plasticizer (glycerol. Whereas the paperboard showed immeasurably high WVTR, the laminate with gluten/glycerol yielded finite values. More importantly, by incorporating 75 wt.% OA into the plasticizer, the WVTR and water absorbance were reduced by, respectively, a factor of three and 1.5–2. Of particular interest was that the mechanical properties were not changing dramatically between 0 and 50 wt.% OA. The results showed clear benefits of combining a gluten film with paperboard. Whereas the paperboard provided toughness, the WG layer contributed with improved moisture barrier properties. In addition, WVTR indicated that the paperboard reduced the swelling of the outer gluten/glycerol layer in moist conditions; a free standing gluten/glycerol film would yield infinite, rather than finite, WVTR values.

  7. Comparação entre os métodos rápidos SimplateR TPC- CI e PetrifilmR AC e os métodos convencionais de contagem em placas para a enumeração de aeróbios mesófilos em sorvetes Comparasion of SimplateR test and Petrifilm with plate count agar method for detection and enumeration of bacteria in ice cream

    Directory of Open Access Journals (Sweden)

    Anderson de Souza Sant'ana

    2002-01-01

    Full Text Available A contagem de aeróbios mesófilos ou contagem padrão em placas em um produto alimentício reflete a qualidade da matéria-prima, bem como as condições de processamento, manuseio e estocagem. O método de contagem em placas tradicionais requer 48h de incubação para a posterior leitura dos resultados. Comparou-se dois métodos que parecem ser uma boa alternativa para a contagem padrão em placas: SimplateR TPC-CI e PetrifilmR AC. Também avaliou-se a capacidade inibitória do 2, 3, 5 cloreto de trifeniltetrazólio quando adicionado ao Agar Plate Count. Este corante é incolor na forma oxidada e vermelho quando reduzido pelos microrganismos, devido à formação de formazano. O coe-ficiente de correlação obtido, através de estudos conduzidos com 60 amostras de sorvetes, entre 0,866-0,979 indicou uma equivalente sensibilidade dos métodos testados. Somente a contagem padrão em placas com TTC diferiu signicativamente da contagem padrão em placas.The mesophilic aerobic plate count or standard plate count (SPC of fresh food product reflects conditions of raw product quality, processing, handling and storage. Current standard methods require a 48h incubation period to obtain the results. Two rapid alterantive methods: SimplateTM TPC-CI and PetrifilmTM Aerobic Count (AC Plate were compared to standard methods. Also, we evaluated the inhibitory effect of 2, 3, 5 triphenyltetrazolium chloride (TTC when added to Plate Count Agar. This dye is colorless in the oxidized form and red when reduced by microorganisms, due to the formation of formazan. Sixty ice cream samples were used in this study to obtain correlation coefficients, which ranged from 0.866-0.979, indicating equivalent sensitivities to existing methods. Only plate count with TTC differed significantly from the standard plate count.

  8. Plastics Technology.

    Science.gov (United States)

    Barker, Tommy G.

    This curriculum guide is designed to assist junior high schools industrial arts teachers in planning new courses and revising existing courses in plastics technology. Addressed in the individual units of the guide are the following topics: introduction to production technology; history and development of plastics; safety; youth leadership,…

  9. 含氧塑料薄膜在清洁能源电池中的应用%APPLICATION OF FLUORINE CONTAINING PLASTIC FILM IN CLEAN ENERGY BATTERY

    Institute of Scientific and Technical Information of China (English)

    苑会林

    2011-01-01

    Fluoride plastic film in clean energy battery applications was briefly reviewed. The application and production method of PVDF membrane used in lithium battery, perfluorinated sulfonic acid ion-exchange membrane used in fuel cells and wind power storage vanadium batteries were introduced respectively. The status of author's latest research results in related fields was also introduced.%简述了含氟塑料薄膜在清洁能源电池中的应用.分别论述了用于锂电池的PVDF隔离膜,以及用于燃料电池、风力发电蓄能电池钒电池的全氟磺酸离子膜的应用与制作方法.介绍了笔者在相关领域的最新研究成果.

  10. Determination of Sensitivity of Plastic Explosive Containing Insensitve Explosives%含钝感炸药的塑性炸药配方感度研究

    Institute of Scientific and Technical Information of China (English)

    Andrzej Orzechowski; Andrzej Maranda; Dorota Powala; Jacek Borkowski

    2004-01-01

    In order to obtain low sensitive high explosive formulation. Plastic explosive based on hexogen and octogen were investigated. 3-nitro-1 ,2,4-triazol-5-one (NTO) was used as an additive. The experimental results show this additive decrease the impact and friction sensitivity without worsening another parameters.%采用低感、钝感炸药NTO、NGU作为添加剂,获得了以RDX、HMX为基的低感高能炸药配方,研究了NTO、NUG对其撞击和摩擦感度的影响.实验表明NTO可降低撞击和摩擦感度,并对其他性能产生不大影响.这说明低感或钝感炸药的加入是降低塑性炸药感度的有效方法.

  11. Plastic food packaging and health

    Directory of Open Access Journals (Sweden)

    Raika Durusoy

    2011-02-01

    Full Text Available Plastics have a wide usage in our daily lives. One of their uses is for food packaging and food containers. The aim of this review is to introduce different types of chemicals that can leach from food packaging plastics into foods and cause human exposure and to mention their effects on health. The types of plastics were reviewed under the 13 headings in Turkish Codex Alimentarius and plastics recycling symbols were provided to enable the recognition of the type of plastic when applicable. Chemicals used during the production and that can cause health risks are investigated under the heading of the relevant type of plastic. The most important chemicals from plastic food packaging that can cause toxicity are styrene, 1,3-butadiene, melamine, formaldehyde, acrylamide, di-2-ethylhexyl phthalate, di-2-ethylhexyl adipate, vinyl chloride and bisphenol A. These chemicals have endocrine disrupting, carcinogenic and/or development disrupting effects. These chemicals may leach into foods depending on the chemical properties of the plastic or food, temperature during packaging, processing and storage, exposure to UV and duration of storage. Contact with fatty/oily or acidic foods, heating of the food inside the container, or drinking hot drinks from plastic cups, use of old and scratched plastics and some detergents increase the risk of leaching. The use of plastic containers and packaging for food and beveradges should be avoided whenever possible and when necessary, less harmful types of plastic should be preferred. [TAF Prev Med Bull 2011; 10(1.000: 87-96

  12. Plastic bronchitis

    National Research Council Canada - National Science Library

    Singhi, Anil Kumar; Vinoth, Bharathi; Kuruvilla, Sarah; Sivakumar, Kothandam

    2015-01-01

    Plastic bronchitis, a rare but serious clinical condition, commonly seen after Fontan surgeries in children, may be a manifestation of suboptimal adaptation to the cavopulmonary circulation with unfavorable hemodynamics...

  13. Plastic Fishes

    CERN Multimedia

    Trettnak, Wolfgang

    2015-01-01

    In terms of weight, the plastic pollution in the world’s oceans is estimated to be around 300,000 tonnes. This plastic comes from both land-based and ocean-based sources. A lecture at CERN by chemist Wolfgang Trettnak addressed this issue and highlighted the role of art in raising people’s awareness. The slideshow below gives you a taste of the artworks by Wolfgang Trettnak and Margarita Cimadevila.

  14. Plastic Bridge

    Institute of Scientific and Technical Information of China (English)

    履之

    1994-01-01

    Already ubiquitous in homes and cars, plastic is now appearing inbridges. An academic-industrial consortium based at the University ofCalifornia in San Diego is launching a three-year research program aimed atdeveloping the world’s first plastic highway bridge, a 450-foot span madeentirely from glass-,carbon,and polymer-fiber-reinforced composite mate-rials, the stuff of military aircraft. It will cross Interstate 5 to connect thetwo sides of the school’s campus.

  15. GREEN PLASTIC: A NEW PLASTIC FOR PACKAGING

    OpenAIRE

    Mr. Pankaj Kumar*, Sonia

    2016-01-01

    This paper gives a brief idea about a new type of plastic called as bio-plastic or green plastic. Plastic is used as a packaging material for various products, but this plastic is made up of non renewable raw materials. There are various disadvantages of using conventional plastic like littering, CO2 production, non-degradable in nature etc. To overcome these problems a new type of plastic is discovered called bio-plastic or green plastic. Bio-plastic is made from renewable resources and also...

  16. The zebrafish tailbud contains two independent populations of midline progenitor cells that maintain long-term germ layer plasticity and differentiate in response to local signaling cues.

    Science.gov (United States)

    Row, Richard H; Tsotras, Steve R; Goto, Hana; Martin, Benjamin L

    2016-01-15

    Vertebrate body axis formation depends on a population of bipotential neuromesodermal cells along the posterior wall of the tailbud that make a germ layer decision after gastrulation to form spinal cord and mesoderm. Despite exhibiting germ layer plasticity, these cells never give rise to midline tissues of the notochord, floor plate and dorsal endoderm, raising the question of whether midline tissues also arise from basal posterior progenitors after gastrulation. We show in zebrafish that local posterior signals specify germ layer fate in two basal tailbud midline progenitor populations. Wnt signaling induces notochord within a population of notochord/floor plate bipotential cells through negative transcriptional regulation of sox2. Notch signaling, required for hypochord induction during gastrulation, continues to act in the tailbud to specify hypochord from a notochord/hypochord bipotential cell population. Our results lend strong support to a continuous allocation model of midline tissue formation in zebrafish, and provide an embryological basis for zebrafish and mouse bifurcated notochord phenotypes as well as the rare human congenital split notochord syndrome. We demonstrate developmental equivalency between the tailbud progenitor cell populations. Midline progenitors can be transfated from notochord to somite fate after gastrulation by ectopic expression of msgn1, a master regulator of paraxial mesoderm fate, or if transplanted into the bipotential progenitors that normally give rise to somites. Our results indicate that the entire non-epidermal posterior body is derived from discrete, basal tailbud cell populations. These cells remain receptive to extracellular cues after gastrulation and continue to make basic germ layer decisions. © 2016. Published by The Company of Biologists Ltd.

  17. Analysis and suggestions on the management of throwaway plastic food containers in Shanghai%上海市一次性塑料饭盒的管理现状分析及建议

    Institute of Scientific and Technical Information of China (English)

    王晓红; 傅丽萍; 毛倩倩

    2011-01-01

    梳理了上海市在一次性塑料饭盒管理工作中回收处置系统难以正常运转的主要问题,提出了建立全国一盘棋的格局,将其他塑料废弃物纳入回收处置的管理范畴,并建立对废塑料回收处置的奖励或补贴政策,从而继续控制视觉污染,促进生活垃圾减量化和资源化。%This paper discussed about the main problems throwaway plastic food containers in Shanghai, and proposed country which put other plastic wastes into recycling and disposa policy be implemented on the recycling and disposal system reduction and recycling. in the recycling and disposal system operation of the taking a comprehensive administration for the whole system, It was also suggested the reward and subsidy so as to control visual pollution and promote waste reduction and recycling.

  18. Numerical Control Technology in Plastic Packaging Container Mould Processing Applications%数控技术在塑料包装容器模具加工中的应用

    Institute of Scientific and Technical Information of China (English)

    陈立

    2012-01-01

    本文简述了在塑料包装容器生产中所用模具的常见加工方法,介绍了高速加工、多轴加工等数控技术特点,阐述了充分利用数控加工技术的优越性,进而提高模具的加工效率和质量,缩短制造周期.%This paper briefly in plastic packaging containers used in the production of the common mould processing method,this paper presents a high speed processing,the multiaxial processing characteristics of numerical control technology,this paper expounds the full use of the advantages of nc machining technology,and improve the mould processing efficiency and quality,shorten the manufacturing cycle.

  19. Recycling of plastic waste: Presence of phthalates in plastics from households and industry

    DEFF Research Database (Denmark)

    Pivnenko, Kostyantyn; Eriksen, Marie Kampmann; Martín-Fernández, J. A.

    2016-01-01

    Plastics recycling has the potential to substitute virgin plastics partially as a source of raw materials in plastic product manufacturing. Plastic as a material may contain a variety of chemicals, some potentially hazardous. Phthalates, for instance, are a group of chemicals produced in large...... recognised, the influence of plastic recycling on phthalate content has been hypothesised but not well documented. In the present work we analysed selected phthalates (DMP, DEP, DPP, DiBP, DBP, BBzP, DEHP, DCHP and DnOP) in samples of waste plastics as well as recycled and virgin plastics. DBP, DiBP and DEHP...... product manufacturing (labelling, gluing, etc.) and were not removed following recycling of household waste plastics. Furthermore, DEHP was identified as a potential indicator for phthalate contamination of plastics. Close monitoring of plastics intended for phthalates-sensitive applications...

  20. Plastic Bronchitis.

    Science.gov (United States)

    Rubin, Bruce K

    2016-09-01

    Plastic bronchitis is an uncommon and probably underrecognized disorder, diagnosed by the expectoration or bronchoscopic removal of firm, cohesive, branching casts. It should not be confused with purulent mucous plugging of the airway as seen in patients with cystic fibrosis or bronchiectasis. Few medications have been shown to be effective and some are now recognized as potentially harmful. Current research directions in plastic bronchitis research include understanding the genetics of lymphatic development and maldevelopment, determining how abnormal lymphatic malformations contribute to cast formation, and developing new treatments. Copyright © 2016 Elsevier Inc. All rights reserved.

  1. A revised dosimetric characterization of the model S700 electronic brachytherapy source containing an anode-centering plastic insert and other components not included in the 2006 model

    Energy Technology Data Exchange (ETDEWEB)

    Hiatt, Jessica R. [Department of Radiation Oncology, Rhode Island Hospital, The Warren Alpert Medical School of Brown University, Providence, Rhode Island 02903 (United States); Davis, Stephen D. [Department of Medical Physics, McGill University Health Centre, Montreal, Quebec H3G 1A4 (Canada); Rivard, Mark J., E-mail: mark.j.rivard@gmail.com [Department of Radiation Oncology, Tufts University School of Medicine, Boston, Massachusetts 02111 (United States)

    2015-06-15

    Purpose: The model S700 Axxent electronic brachytherapy source by Xoft, Inc., was characterized by Rivard et al. in 2006. Since then, the source design was modified to include a new insert at the source tip. Current study objectives were to establish an accurate source model for simulation purposes, dosimetrically characterize the new source and obtain its TG-43 brachytherapy dosimetry parameters, and determine dose differences between the original simulation model and the current model S700 source design. Methods: Design information from measurements of dissected model S700 sources and from vendor-supplied CAD drawings was used to aid establishment of an updated Monte Carlo source model, which included the complex-shaped plastic source-centering insert intended to promote water flow for cooling the source anode. These data were used to create a model for subsequent radiation transport simulations in a water phantom. Compared to the 2006 simulation geometry, the influence of volume averaging close to the source was substantially reduced. A track-length estimator was used to evaluate collision kerma as a function of radial distance and polar angle for determination of TG-43 dosimetry parameters. Results for the 50 kV source were determined every 0.1 cm from 0.3 to 15 cm and every 1° from 0° to 180°. Photon spectra in water with 0.1 keV resolution were also obtained from 0.5 to 15 cm and polar angles from 0° to 165°. Simulations were run for 10{sup 10} histories, resulting in statistical uncertainties on the transverse plane of 0.04% at r = 1 cm and 0.06% at r = 5 cm. Results: The dose-rate distribution ratio for the model S700 source as compared to the 2006 model exceeded unity by more than 5% for roughly one quarter of the solid angle surrounding the source, i.e., θ ≥ 120°. The radial dose function diminished in a similar manner as for an {sup 125}I seed, with values of 1.434, 0.636, 0.283, and 0.0975 at 0.5, 2, 5, and 10 cm, respectively. The radial dose

  2. Mixed plastics recycling technology

    CERN Document Server

    Hegberg, Bruce

    1995-01-01

    Presents an overview of mixed plastics recycling technology. In addition, it characterizes mixed plastics wastes and describes collection methods, costs, and markets for reprocessed plastics products.

  3. Plastic fish

    CERN Multimedia

    Antonella Del Rosso

    2015-01-01

    In terms of weight, the plastic pollution in the world’s oceans is estimated to be around 300,000 tonnes. This plastic comes from both land-based and ocean-based sources. A lecture at CERN by chemist Wolfgang Trettnak addressed this issue and highlighted the role of art in raising people’s awareness.   Artwork by Wolfgang Trettnak. Packaging materials, consumer goods (shoes, kids’ toys, etc.), leftovers from fishing and aquaculture activities… our oceans and beaches are full of plastic litter. Most of the debris from beaches is plastic bottles. “PET bottles have high durability and stability,” explains Wolfgang Trettnak, a chemist by education and artist from Austria, who gave a lecture on this topic organised by the Staff Association at CERN on 26 May. “PET degrades very slowly and the estimated lifetime of a bottle is 450 years.” In addition to the beach litter accumulated from human use, rivers bring several ki...

  4. Plastic zonnecellen

    NARCIS (Netherlands)

    Roggen, Marjolein

    1998-01-01

    De zonnecel van de toekomst is in de maak. Onderzoekers van uiteenlopend pluimage werken eendrachtig aan een plastic zonnecel. De basis is technisch gelegd met een optimale, door invallend licht veroorzaakte, vorming van ladingdragers binnen een composiet van polymeren en buckyballs. Nu is het zaak

  5. Size effects in crystal plasticity

    DEFF Research Database (Denmark)

    Borg, Ulrik

    2007-01-01

    Numerical analyses of plasticity size effects have been carried out for different problems using a developed strain gradient crystal plasticiy theory. The theory employs higher order stresses as work conjugates to slip gradients and uses higher order boundary conditions. Problems on localization...... of plastic flow in a single crystal, grain boundary effects in a bicrystal, and grain size effects in a polycrystal are studied. Single crystals containing micro-scale voids have also been analyzed at different loading conditions with focus on the stress and deformation fields around the voids, on void...... growth and interaction between neighboring voids, and on a comparison between the developed strain gradient crystal plasticity theory and a discrete dislocation plasticity theory. Furthermore, voids and rigid inclusions in isotropic materials have been studied using a strain gradient plasticity theory...

  6. 49 CFR 178.706 - Standards for rigid plastic IBCs.

    Science.gov (United States)

    2010-10-01

    ... 49 Transportation 2 2010-10-01 2010-10-01 false Standards for rigid plastic IBCs. 178.706 Section... PACKAGINGS IBC Performance-Oriented Standards § 178.706 Standards for rigid plastic IBCs. (a) The provisions in this section apply to rigid plastic IBCs intended to contain solids or liquids. Rigid plastic...

  7. 塑料表面载银微凝胶层层组装膜的制备及抗菌活性%Layer-by-layer Assembled Microgel Films Containing Silver Nanoparticles as Antimicrobial Coatings on Plastics

    Institute of Scientific and Technical Information of China (English)

    刘峰; 王旭; 叶开其; 裘令瑛; 沈家骢

    2011-01-01

    以载银聚烯丙基胺盐酸盐-葡聚糖微凝胶与聚苯乙烯磺酸钠为构筑基元,利用层层组装技术制备了一种可直接沉积在疏水的塑料基底表面的载银抗菌微凝胶膜.研究结果表明,该载银抗菌微凝胶膜具有很好的抗菌能力,并且其抗菌活性可以通过控制载银微凝胶膜的组装层数进行调控.这种沉积在塑料表面的载银抗菌微凝胶膜具有良好的稳定性和基底黏附力,能够保障其长效抗菌性.%Antimicrobial coatings on hydrophobic plastic surfaces were directly fabricated by layer-by-layer deposition of cross-linked poly( allylamine hydrochloride) and dextran microgels containing silver nanoparticles ( Ag@ PAH-D) with poly ( sodium 4-styrenesulfonate) (PSS). The as-prepared Ag@ PAH-D/PSS microgel films are effective in prohibiting the growth of Escherichia coli. The antimicrobial activity of the coatings can be easily controlled by tailoring the number of coating deposition cycles. The antimicrobial coatings of Ag@ PAH-D/PSS microgel films are stable and have satisfactory adhesion to the underlying plastic substrates,which guarantee the long-term application of the coatings.

  8. Plastic Surgery Statistics

    Science.gov (United States)

    ... PSN PSEN GRAFT Contact Us News Plastic Surgery Statistics Plastic surgery procedural statistics from the American Society of Plastic Surgeons. Statistics by Year Print 2016 Plastic Surgery Statistics 2015 ...

  9. Plastic bronchitis

    Directory of Open Access Journals (Sweden)

    Anil Kumar Singhi

    2015-01-01

    Full Text Available Plastic bronchitis, a rare but serious clinical condition, commonly seen after Fontan surgeries in children, may be a manifestation of suboptimal adaptation to the cavopulmonary circulation with unfavorable hemodynamics. They are ominous with poor prognosis. Sometimes, infection or airway reactivity may provoke cast bronchitis as a two-step insult on a vulnerable vascular bed. In such instances, aggressive management leads to longer survival. This report of cast bronchitis discusses its current understanding.

  10. Use of recycled plastics in concrete: A critical review.

    Science.gov (United States)

    Gu, Lei; Ozbakkaloglu, Togay

    2016-05-01

    Plastics have become an essential part of our modern lifestyle, and the global plastic production has increased immensely during the past 50years. This has contributed greatly to the production of plastic-related waste. Reuse of waste and recycled plastic materials in concrete mix as an environmental friendly construction material has drawn attention of researchers in recent times, and a large number of studies reporting the behavior of concrete containing waste and recycled plastic materials have been published. This paper summarizes the current published literature until 2015, discussing the material properties and recycling methods of plastic and the influence of plastic materials on the properties of concrete. To provide a comprehensive review, a total of 84 studies were considered, and they were classified into sub categories based on whether they dealt with concrete containing plastic aggregates or plastic fibers. Furthermore, the morphology of concrete containing plastic materials is described in this paper to explain the influence of plastic aggregates and plastic fibers on the properties of concrete. The properties of concretes containing virgin plastic materials were also reviewed to establish their similarities and differences with concrete containing recycled plastics.

  11. Recycling of plastic waste: Presence of phthalates in plastics from households and industry.

    Science.gov (United States)

    Pivnenko, K; Eriksen, M K; Martín-Fernández, J A; Eriksson, E; Astrup, T F

    2016-08-01

    Plastics recycling has the potential to substitute virgin plastics partially as a source of raw materials in plastic product manufacturing. Plastic as a material may contain a variety of chemicals, some potentially hazardous. Phthalates, for instance, are a group of chemicals produced in large volumes and are commonly used as plasticisers in plastics manufacturing. Potential impacts on human health require restricted use in selected applications and a need for the closer monitoring of potential sources of human exposure. Although the presence of phthalates in a variety of plastics has been recognised, the influence of plastic recycling on phthalate content has been hypothesised but not well documented. In the present work we analysed selected phthalates (DMP, DEP, DPP, DiBP, DBP, BBzP, DEHP, DCHP and DnOP) in samples of waste plastics as well as recycled and virgin plastics. DBP, DiBP and DEHP had the highest frequency of detection in the samples analysed, with 360μg/g, 460μg/g and 2700μg/g as the maximum measured concentrations, respectively. Among other, statistical analysis of the analytical results suggested that phthalates were potentially added in the later stages of plastic product manufacturing (labelling, gluing, etc.) and were not removed following recycling of household waste plastics. Furthermore, DEHP was identified as a potential indicator for phthalate contamination of plastics. Close monitoring of plastics intended for phthalates-sensitive applications is recommended if recycled plastics are to be used as raw material in production.

  12. Polishing compound for plastic surfaces

    Science.gov (United States)

    Stowell, Michael S.

    1995-01-01

    A polishing compound for plastic surfaces. The compound contains by weight approximately 4 to 17 parts at least one petroleum distillate lubricant, 1 to 6 parts mineral spirits, 2.5 to 15 parts abrasive particles, and 2.5 to 10 parts water. The abrasive is tripoli or a similar material that contains fine particles silica. Preferably, most of the abrasive particles are less than approximately 10 microns, more preferably less than approximately 5 microns in size. The compound is used on PLEXIGLAS.TM., LEXAN.TM., LUCITE.TM., polyvinyl chloride (PVC) and similar plastic materials whenever a smooth, clear polished surface is desired.

  13. Polishing compound for plastic surfaces

    Energy Technology Data Exchange (ETDEWEB)

    Stowell, M.S.

    1993-01-01

    A polishing compound for plastic surfaces is disclosed. The compound contains by weight approximately 4 to 17 parts at least one petroleum distillate lubricant, 1 to 6 parts mineral spirits, 2.5 to 15 parts abrasive particles, and 2.5 to 10 parts water. The abrasive is tripoli or a similar material that contains colloidal silica. Preferably, most of the abrasive particles are less than approximately 10 microns, more preferably less than approximately 5 microns in size. The compound is used on PLEXIGLAS{sup TM}, LEXAN{sup TM}, LUCITE{sup TM}, polyvinyl chloride (PVC) and similar plastic materials whenever a smooth, clear polished surface is desired.

  14. Experiences with anaerobic treatment of fat-containing food waste liquids: two full scale studies with a novel anaerobic flotation reactor.

    Science.gov (United States)

    Frijters, C T M J; Jorna, T; Hesselink, G; Kruit, J; van Schaick, D; van der Arend, R

    2014-01-01

    Fat-containing food waste can be effectively treated in a new type of reactor, the so-called BIOPAQ-Anaerobic Flotation Reactor or BIOPAQ(®) anaerobic flotation reactor (AFR). In the reactor a flotation unit is integrated to retain the sludge. In this study results from two plants with a 430 and 511 m(3)-AFR, respectively, are presented. In one reactor, which is fed with water originating from different food liquid streams, over 99% of fat and oils were removed. Over 90% of the chemical oxygen demand (COD) was removed. When the last solids were removed from the effluent with a tilted plate settler, 98% COD removal was attained. The effluent concentrations of extractable hydrolysed and non-hydrolysed fats were less than 40 mg/l. Apparently the variations in the liquid streams deriving from the tank cleaning activities did not disturb the system. Only extremely high concentrations of fats could disturb the system, but the inhibition was reversible. In the reactor treating water from an ice-cream factory, which contained fats up to approximately 50% of influent COD, a COD removal efficiency of 90% was achieved. At volumetric loading rates varying from 1 to 8 kg COD/m(3)/d, biogas was produced at an average specific gas production of 0.69 m(3)/kg COD-removed.

  15. Determination of dibutyl phthalate in plastic bucket containing bulk liquor%盛装散装白酒的塑料桶中邻苯二甲酸二丁酯的测定

    Institute of Scientific and Technical Information of China (English)

    陈雅; 李明元

    2012-01-01

    According to the survey that rural market to hold bulk liquor extensively use of plastic bucket. Hexane was used to extraction solvent,extract dibutyl phthalate(DBP) from the plastic buckets containing bulk liquor by ultrasound-assisted extraction as well as dibutyl phthalate quantification was performed by high performance liquid chromatography(HPLC). Extraction time,material/liquid ratio and extraction temperature were investigated with single-factor test. Response surface methodology based on Box-Behnken experimental desigen was used for process optimization. The optimal extraction conditions determined were extraction time of 52min, material/liquid ratio of 1:40,extraction temperature of 49℃. Under these conditions,the extraction volume of DBP was up to 32.21mg/kg,which was consistent with the prediction value. In the scope of 0.5~50.0mg/L, dibutyl phthalate had good linear relationship(R2=0.9998),lowest detectable limit was 0.017mg/L. The relative standard deviation of standard experimental precision was 0.40%,the recovery of dibutyl phthalate was 99.68% and the relative standard deviation was 0.85% ,the result showed that this extract method was accurate and reliable. This provided the basic data for food safety and the risk assessment of plasticizer.%摘要:据调查,农村市场广泛使用塑料桶盛装散装白酒。以正己烷作为提取溶剂.采用超声波辅助提取盛装散装白酒的塑料桶中邻苯二甲酸二丁酯(DBP),高效液相(HPLC)测定其含量。以提取时间、料液比、提取温度进行单因素实验,采用响应曲面Box—Behnken设计分析方法对其最佳提取条件进行优化。结果表明.邻苯二甲酸二丁酯最佳的提取条件为:提取时间为52min、料液比为1:40、提取温度为49℃,在此条件下,DBP提取量为32.21mg/kg.与理论预测值基本吻合。在0.5~50.0mg/L范围内邻苯二甲酸二丁酯具有良好的线性关系(R2=0.9998

  16. Preparation and Application of a P-containing Polyglycerol Ester Fire-retardant Plasticizer%含磷型聚合甘油脂肪酸酯阻燃增塑剂的制备与应用

    Institute of Scientific and Technical Information of China (English)

    冯国东; 胡云; 周永红; 刘朋; 马艳

    2016-01-01

    In order to improve the flame retardancy of oil plasticizer and develop high value-added products using crude glycerin from by-product of diesel oil as starting materials, a novel P-containing soybean-oil-based fire-retardant plasticizer ( DOPO-EAPFAE) was synthesized using crude glycerin,oleic acid and 9,10-dihydro-9-oxa-10-phosphaphenanthrene-10-oxide ( DOPO) as raw material through polymerization,esterification,epoxidation and ring opening reaction. The structure was verified by Fourier transform infrared ( FT-IR) spectrometry and nuclear magnetic resonance spectroscopy. Thermo-gravimetric behavior and flame retardant properties were evaluated by thermal gravimetric analysis,oxygen index test and vertical burning test. When the amount 60% of phthalic acid dioctyl ester ( DOP) was replaced by DOPO-EAPFAE in PVC blends,PVC blends still has good mechanical properties. The limiting oxygen index ( LOI) of the blends increased from 21. 3 to 28. 7,and flame retardant level reached V0 grade. This indicated that the product can effectively improve the flame retardancy of PVC blends. The plasticity and flammability of DOPO-EAPFAE was better than tris(chlorisopropyl) phosphate(TCPP). Comparing to small molecular flame retardant tris(1-chloro-2-propyl) phosphate( TCPP) ,flame retardant of DOPO-EAPFAE was not only superior to TCPP,but also exhibited better thermal stability.%为了提高油脂增塑剂的阻燃性,开发以生物柴油副产粗甘油为直接原料的高附加值产品,以粗甘油、油酸和9,10-二氢-9-氧杂-10-磷杂菲-10-氧化物(DOPO)为主原料,经聚合、酯化、环氧化和开环反应,合成含磷型大分子阻燃增塑剂DOPO-环氧乙酰化聚合甘油脂肪酸酯( DOPO-EAPFAE),并通过红外谱图( FT-IR)和核磁共振(1H NMR)确认了其结构。研究了DOPO-EAPFAE用量对聚氯乙烯(PVC)体系力学性能的影响;通过对PVC样条的热重分析( TG)、极限氧指数( LOI)测定和垂直燃烧测试等,分析了PVC制品的

  17. Overcoming maladaptive plasticity through plastic compensation

    Directory of Open Access Journals (Sweden)

    Matthew R.J. MORRIS, Sean M. ROGERS

    2013-08-01

    Full Text Available Most species evolve within fluctuating environments, and have developed adaptations to meet the challenges posed by environmental heterogeneity. One such adaptation is phenotypic plasticity, or the ability of a single genotype to produce multiple environmentally-induced phenotypes. Yet, not all plasticity is adaptive. Despite the renewed interest in adaptive phenotypic plasticity and its consequences for evolution, much less is known about maladaptive plasticity. However, maladaptive plasticity is likely an important driver of phenotypic similarity among populations living in different environments. This paper traces four strategies for overcoming maladaptive plasticity that result in phenotypic similarity, two of which involve genetic changes (standing genetic variation, genetic compensation and two of which do not (standing epigenetic variation, plastic compensation. Plastic compensation is defined as adaptive plasticity overcoming maladaptive plasticity. In particular, plastic compensation may increase the likelihood of genetic compensation by facilitating population persistence. We provide key terms to disentangle these aspects of phenotypic plasticity and introduce examples to reinforce the potential importance of plastic compensation for understanding evolutionary change [Current Zoology 59 (4: 526–536, 2013].

  18. Overcoming maladaptive plasticity through plastic compensation

    Institute of Scientific and Technical Information of China (English)

    Matthew R.J.MORRIS; Sean M.ROGERS

    2013-01-01

    Most species evolve within fluctuating environments,and have developed adaptations to meet the challenges posed by environmental heterogeneity.One such adaptation is phenotypic plasticity,or the ability of a single genotype to produce multiple environmentally-induced phenotypes.Yet,not all plasticity is adaptive.Despite the renewed interest in adaptive phenotypic plasticity and its consequences for evolution,much less is known about maladaptive plasticity.However,maladaptive plasticity is likely an important driver of phenotypic similarity among populations living in different environments.This paper traces four strategies for overcoming maladaptive plasticity that result in phenotypic similarity,two of which involve genetic changes (standing genetic variation,genetic compensation) and two of which do not (standing epigenetic variation,plastic compensation).Plastic compensation is defined as adaptive plasticity overcoming maladaptive plasticity.In particular,plastic compensation may increase the likelihood of genetic compensation by facilitating population persistence.We provide key terms to disentangle these aspects of phenotypic plasticity and introduce examples to reinforce the potential importance of plastic compensation for understanding evolutionary change.

  19. Microelectronics plastic molded packaging

    Energy Technology Data Exchange (ETDEWEB)

    Johnson, D.R. [Ktech Corp., Albuquerque, NM (United States); Palmer, D.W.; Peterson, D.W. [Sandia National Lab., Albuquerque, NM (United States)] [and others

    1997-02-01

    The use of commercial off-the-shelf (COTS) microelectronics for nuclear weapon applications will soon be reality rather than hearsay. The use of COTS for new technologies for uniquely military applications is being driven by the so-called Perry Initiative that requires the U.S. Department of Defense (DoD) to accept and utilize commercial standards for procurement of military systems. Based on this philosophy, coupled with several practical considerations, new weapons systems as well as future upgrades will contain plastic encapsulated microelectronics. However, a conservative Department of Energy (DOE) approach requires lifetime predictive models. Thus, the focus of the current project is on accelerated testing to advance current aging models as well as on the development of the methodology to be used during WR qualification of plastic encapsulated microelectronics. An additional focal point involves achieving awareness of commercial capabilities, materials, and processes. One of the major outcomes of the project has been the definition of proper techniques for handling and evaluation of modern surface mount parts which might be used in future systems. This program is also raising the familiarity level of plastic within the weapons complex, allowing subsystem design rules accommodating COTS to evolve. A two year program plan is presented along with test results and commercial interactions during this first year.

  20. GluN2B-containing NMDA receptors contribute to the beneficial effects of hydrogen sulfide on cognitive and synaptic plasticity deficits in APP/PS1 transgenic mice.

    Science.gov (United States)

    Yang, Yuan-Jian; Zhao, Ying; Yu, Bin; Xu, Guo-Gang; Wang, Wei; Zhan, Jin-Qiong; Tang, Zhen-Yu; Wang, Ting; Wei, Bo

    2016-10-29

    Alzheimer's disease (AD) is the most common type of clinical dementia. Previous studies have demonstrated that hydrogen sulfide (H2S) is implicated with the pathology of AD, and exogenous H2S attenuates spatial memory impairments in AD animal models. However, the molecular mechanism by which H2S improves cognition in AD has not been fully explored. Here, we report that chronic administration of sodium hydrosulfide (NaHS, a H2S donor) elevated hippocampal H2S levels and enhanced hippocampus-dependent contextual fear memory and novel object recognition in amyloid precursor protein (APP)/presenilin-1 (PS1) transgenic mice. In parallel with these behavioral results, treating transgenic mice with NaHS reversed impaired hippocampal long-term potentiation (LTP), which is deemed as the neurobiological basis of learning and memory. At the molecular level, we found that treatment with NaHS did not affect the expression of the GluN1 and GluN2A subunits of NMDA receptor (NMDAR), but did prevent the downregulation of GluN2B subunit and restored its synaptic abundance, response and downstream signaling in the hippocampus in transgenic mice. Moreover, applying Ro 25-6981, a specific GluN2B antagonist, abolished the beneficial effects of NaHS on cognitive performance and hippocampal LTP in transgenic mice. Collectively, our results indicate that H2S can reverse cognitive and synaptic plasticity deficits in AD model mice by restoring surface GluN2B expression and the function of GluN2B-containing NMDARs.

  1. Gas Property Demonstrations Using Plastic Water Bottles

    Science.gov (United States)

    Campbell, Dean J.; Bannon, Stephen J.; Gunter, Molly M.

    2011-01-01

    Plastic water bottles are convenient containers for demonstrations of gas properties illustrating Boyle's law, Charles's law, and Avogadro's law. The contents of iron-based disposable hand warmer packets can be used to remove oxygen gas from the air within an unfilled plastic water bottle.

  2. The world made by Noble prize : chemistry volume I

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    2007-06-15

    This book contains two parts about items by chemistry. The first part introduces Alfred Bernhard Nodel, Pioneers without Nobel Prize, Garbage Bag, Non-sticky Frying Pan, Nylon Stockings, Plastic Electricity, Synthetic Dyestuff, Gin and Tonic, Soccer Ball, Fertilizer, DDT, Dentifrice, Kimchi, Makgeolli, Ice cream, Anodyne and Firefly. The second part lists PET-MRI, Color photo, Holography, Art diamond Incandescent lamp and Neon Sign, Imitation work, Alchemy, Nuclear Power plant, Synthetic Oil and Sugar, Freon gas, Water Car, Estate agency Mars, and winners of Nobel prize in physics.

  3. Plastic debris in great skua (Stercorarius skua) pellets corresponds to seabird prey species.

    Science.gov (United States)

    Hammer, S; Nager, R G; Johnson, P C D; Furness, R W; Provencher, J F

    2016-02-15

    Plastic is a common item in marine environments. Studies assessing seabird ingestion of plastics have focused on species that ingest plastics mistaken for prey items. Few studies have examined a scavenger and predatory species that are likely to ingest plastics indirectly through their prey items, such as the great skua (Stercorarius skua). We examined 1034 regurgitated pellets from a great skua colony in the Faroe Islands for plastics and found approximately 6% contained plastics. Pellets containing remains of Northern fulmars (Fulmarus glacialis) had the highest prevalence of plastic. Our findings support previous work showing that Northern fulmars have higher loads of plastics than other sympatric species. This study demonstrates that marine plastic debris is transferred from surface feeding seabird species to predatory great skuas. Examination of plastic ingestion in species that do not ingest plastics directly can provide insights into how plastic particles transfer vertically within the food web.

  4. Degradation of oxo-biodegradable plastic by Pleurotus ostreatus.

    Directory of Open Access Journals (Sweden)

    José Maria Rodrigues da Luz

    Full Text Available Growing concerns regarding the impact of the accumulation of plastic waste over several decades on the environmental have led to the development of biodegradable plastic. These plastics can be degraded by microorganisms and absorbed by the environment and are therefore gaining public support as a possible alternative to petroleum-derived plastics. Among the developed biodegradable plastics, oxo-biodegradable polymers have been used to produce plastic bags. Exposure of this waste plastic to ultraviolet light (UV or heat can lead to breakage of the polymer chains in the plastic, and the resulting compounds are easily degraded by microorganisms. However, few studies have characterized the microbial degradation of oxo-biodegradable plastics. In this study, we tested the capability of Pleurotus ostreatus to degrade oxo-biodegradable (D2W plastic without prior physical treatment, such as exposure to UV or thermal heating. After 45 d of incubation in substrate-containing plastic bags, the oxo-biodegradable plastic, which is commonly used in supermarkets, developed cracks and small holes in the plastic surface as a result of the formation of hydroxyl groups and carbon-oxygen bonds. These alterations may be due to laccase activity. Furthermore, we observed the degradation of the dye found in these bags as well as mushroom formation. Thus, P. ostreatus degrades oxo-biodegradable plastics and produces mushrooms using this plastic as substrate.

  5. Degradation of oxo-biodegradable plastic by Pleurotus ostreatus.

    Science.gov (United States)

    da Luz, José Maria Rodrigues; Paes, Sirlaine Albino; Nunes, Mateus Dias; da Silva, Marliane de Cássia Soares; Kasuya, Maria Catarina Megumi

    2013-01-01

    Growing concerns regarding the impact of the accumulation of plastic waste over several decades on the environmental have led to the development of biodegradable plastic. These plastics can be degraded by microorganisms and absorbed by the environment and are therefore gaining public support as a possible alternative to petroleum-derived plastics. Among the developed biodegradable plastics, oxo-biodegradable polymers have been used to produce plastic bags. Exposure of this waste plastic to ultraviolet light (UV) or heat can lead to breakage of the polymer chains in the plastic, and the resulting compounds are easily degraded by microorganisms. However, few studies have characterized the microbial degradation of oxo-biodegradable plastics. In this study, we tested the capability of Pleurotus ostreatus to degrade oxo-biodegradable (D2W) plastic without prior physical treatment, such as exposure to UV or thermal heating. After 45 d of incubation in substrate-containing plastic bags, the oxo-biodegradable plastic, which is commonly used in supermarkets, developed cracks and small holes in the plastic surface as a result of the formation of hydroxyl groups and carbon-oxygen bonds. These alterations may be due to laccase activity. Furthermore, we observed the degradation of the dye found in these bags as well as mushroom formation. Thus, P. ostreatus degrades oxo-biodegradable plastics and produces mushrooms using this plastic as substrate.

  6. Degradation of Oxo-Biodegradable Plastic by Pleurotus ostreatus

    Science.gov (United States)

    da Luz, José Maria Rodrigues; Paes, Sirlaine Albino; Nunes, Mateus Dias; da Silva, Marliane de Cássia Soares; Kasuya, Maria Catarina Megumi

    2013-01-01

    Growing concerns regarding the impact of the accumulation of plastic waste over several decades on the environmental have led to the development of biodegradable plastic. These plastics can be degraded by microorganisms and absorbed by the environment and are therefore gaining public support as a possible alternative to petroleum-derived plastics. Among the developed biodegradable plastics, oxo-biodegradable polymers have been used to produce plastic bags. Exposure of this waste plastic to ultraviolet light (UV) or heat can lead to breakage of the polymer chains in the plastic, and the resulting compounds are easily degraded by microorganisms. However, few studies have characterized the microbial degradation of oxo-biodegradable plastics. In this study, we tested the capability of Pleurotus ostreatus to degrade oxo-biodegradable (D2W) plastic without prior physical treatment, such as exposure to UV or thermal heating. After 45 d of incubation in substrate-containing plastic bags, the oxo-biodegradable plastic, which is commonly used in supermarkets, developed cracks and small holes in the plastic surface as a result of the formation of hydroxyl groups and carbon-oxygen bonds. These alterations may be due to laccase activity. Furthermore, we observed the degradation of the dye found in these bags as well as mushroom formation. Thus, P. ostreatus degrades oxo-biodegradable plastics and produces mushrooms using this plastic as substrate. PMID:23967057

  7. UTILIZATION OF WASTE PLASTIC BOTTLES IN ASPHALT MIXTURE

    Directory of Open Access Journals (Sweden)

    TAHER BAGHAEE MOGHADDAM

    2013-06-01

    Full Text Available Nowadays, large amounts of waste materials are being produced in the world. One of the waste materials is plastic bottle. Generating disposable plastic bottles is becoming a major problem in many countries. Using waste plastic as a secondary material in construction projects would be a solution to overcome the crisis of producing large amount of waste plastics in one hand and improving the structure’s characteristics such as resistance against cracking on the other hand. This study aimed to investigate the effects of adding plastic bottles in road pavement. Marshall properties as well as specific gravity of asphalt mixture containing different percentages of plastic bottles were evaluated. Besides, Optimum Asphalt Content (OAC was calculated for each percentages of plastic bottles used in the mix. The stiffness and fatigue characteristics of mixture were assessed at OAC value. Results showed that the stability and flow values of asphalt mixture increased by adding waste crushed plastic bottle into the asphalt mixture. Further, it was shown that the bulk specific gravity and stiffness of mixtures increased by adding lower amount of plastic bottles; however, adding higher amounts of plastic resulted in lower specific gravity and mix stiffness. In addition, it was concluded that the mixtures containing waste plastic bottles have lower OAC values compared to the conventional mixture, and this may reduce the amount of asphalt binder can be used in road construction projects. Besides, the mixtures containing waste plastic showed significantly greater fatigue resistance than the conventional mixture.

  8. 77 FR 54930 - Carlyle Plastics and Resins, Formerly Known as Fortis Plastics, A Subsidiary of Plastics...

    Science.gov (United States)

    2012-09-06

    ... Employment and Training Administration Carlyle Plastics and Resins, Formerly Known as Fortis Plastics, A... plastic parts. New information shows that Fortis Plastics is now called Carlyle Plastics and Resins. In... of Carlyle Plastics and Resins, formerly known as Fortis Plastics, a subsidiary of...

  9. Plastics for corrosion inhibition

    CERN Document Server

    Goldade, Victor A; Makarevich, Anna V; Kestelman, Vladimir N

    2005-01-01

    The development of polymer composites containing inhibitors of metal corrosion is an important endeavour in modern materials science and technology. Corrosion inhibitors can be located in a polymer matrix in the solid, liquid or gaseous phase. This book details the thermodynamic principles for selecting these components, their compatibility and their effectiveness. The various mechanisms of metal protection – barrier, inhibiting and electromechanical – are considered, as are the conflicting requirements placed on the structure of the combined material. Two main classes of inhibited materials (structural and films/coatings) are described in detail. Examples are given of structural plastics used in friction units subjected to mechano-chemical wear and of polymer films/coatings for protecting metal objects against corrosion.

  10. "As Good as Chocolate" and "Better than Ice Cream": How Toddler, and Older, Breastfeeders Experience Breastfeeding

    Science.gov (United States)

    Gribble, Karleen D.

    2009-01-01

    The breastfeeding experiences of 114 Australian children who were currently breastfeeding were explored via maternal observation and direct questioning of the children. Mothers commonly stated that their child breastfed for comfort and this opinion was validated by observations of when the children breastfed, which was often in the transition to…

  11. An Entrepreneurial Strand in the Business Law Course: The Ice Cream Project

    Science.gov (United States)

    Robson, Regina M.

    2009-01-01

    America is a nation of entrepreneurs. Whether engaged in a start-up operation, managing a family business, or as part of an entrepreneurial venture within a larger entity, American entrepreneurs have provided the vision and energy that have powered the U.S. economy for the last century. Educating entrepreneurs presents special challenges,…

  12. How many universes are necessary for an ice cream to melt?

    Science.gov (United States)

    Cirkovic, Milan M.

    We investigate a quantitative consequence of the Acausal-Anthropic approach to solving the long-standing puzzle of the thermodynamical arrow of time. Notably, the size of the required multiverse is estimated on the basis of the classical Boltzmann connection between entropy and probability, as well as the thermodynamic properties of black holes.

  13. Hielo salado y helado casero - Salt ice and homemade ice-cream

    OpenAIRE

    Franco, Bagnoli; Rosa, M. Herrera

    2016-01-01

    A popular comic is used to introduce this experiment. This sympathetic way reflection on a physical fact well known to practical level and fairly used, but whose physical fundamentals are not always understood: introducing salt in ice is reduced the temperature of the mixture, and the ice melts.

  14. "As Good as Chocolate" and "Better than Ice Cream": How Toddler, and Older, Breastfeeders Experience Breastfeeding

    Science.gov (United States)

    Gribble, Karleen D.

    2009-01-01

    The breastfeeding experiences of 114 Australian children who were currently breastfeeding were explored via maternal observation and direct questioning of the children. Mothers commonly stated that their child breastfed for comfort and this opinion was validated by observations of when the children breastfed, which was often in the transition to…

  15. Pickles and Ice Cream! Food Cravings in Pregnancy: Hypotheses, Preliminary Evidence, and Directions for Future Research

    Directory of Open Access Journals (Sweden)

    Natalia C. Orloff

    2014-09-01

    Full Text Available Women in the United States experience an increase in food cravings at two specific times during their life, 1 perimenstrually and 2 prenatally. The prevalence of excess gestational weight gain (GWG is a growing concern due to its association with adverse health outcomes in both mothers and children. To the extent that prenatal food cravings may be a determinant of energy intake in pregnancy, a better understanding of craving etiology could be crucial in addressing the issue of excessive GWG. This paper reviews the available literature to corroborate and/or dispute some of the most commonly accepted hypotheses regarding the causes of food cravings during pregnancy, including a role of 1 hormonal changes, 2 nutritional deficits, 3 pharmacologically active ingredients in the desired foods, and 4 cultural and psychosocial factors. An existing model of perimenstrual chocolate craving etiology serves to structure the discussion of these hypotheses. The main hypotheses discussed receive little support, with the notable exception of a postulated role of cultural and psychosocial factors. The presence of cravings during pregnancy is a common phenomenon across different cultures, but the types of foods desired and the adverse impact of cravings on health may be culture-specific. Various psychosocial factors appear to correlate with excess GWG, including the presence of restrained eating. Findings strongly suggest that more research be conducted in this area. We propose that future investigations fall into one of the four following categories: 1 validation of food craving and eating-related measures specifically in pregnant populations, 2 use of ecological momentary assessment to obtain real time data on cravings during pregnancy, 3 implementation of longitudinal studies to address causality between eating disorder symptoms, food cravings, and gestational weight gain, and 4 development of interventions to ensure proper prenatal nutrition and prevent excess GWG.

  16. Effect of biopolymers on structure and ice recrystallization in dynamically frozen ice cream model systems.

    Science.gov (United States)

    Regand, A; Goff, H D

    2002-11-01

    Ice crystal growth and microstructure of sugarsolutions prepared with stabilizers (carboxymethyl cellulose [CMC], xanthan gum, locust bean gum [LBG], and gelatin) with or without milk solids-nonfat (MSNF) after freezing in a scraped surface heat exchanger and temperature cycling (5 cycles from -6 degrees C to -20 degrees C) were studied. Ice crystal growth was calculated from brightfield microscopic images acquired from samples before and after cycling. Freeze-substitution and low-temperature embedding (LR-Gold resin) were sample preparation techniques utilized for structure analyses by light microscopy and transmission electron microscopy. Differential staining for carbohydrates and proteins allowed the identification of stabilizer gel-like structures in LBG, gelatin, and gelatin/MSNF solutions. In the absence of milk proteins, xanthan and LBG were the most effective at retarding recrystallization, while in their presence, only xanthan had an effect. Cryo-gelation of the LBG was observed but is not the only mechanism of stabilizer action. Thermodynamic incompatibility between biopolymers was observed to promote localized high concentrations of milk proteins located at the ice crystal interface, probably exerting a water-holding action that significantly enhanced the stabilizer effect. Qualitatively, solution heterogeneity (phase separation) was directly proportional to ice crystal growth inhibition. It is suggested that water-holding by stabilizer and proteins, and in some cases steric hindrance induced by a stabilizer gel-like network, caused a reduction in the kinetics of the ice recrystallization phenomena and promoted mechanisms of melt-regrow instead of melt-diffuse-grow recrystallization, thus resulting in the preservation of the ice crystal size and in a small span of the ice crystal size distribution.

  17. Pickles and ice cream! Food cravings in pregnancy: hypotheses, preliminary evidence, and directions for future research.

    Science.gov (United States)

    Orloff, Natalia C; Hormes, Julia M

    2014-01-01

    Women in the United States experience an increase in food cravings at two specific times during their life, (1) perimenstrually and (2) prenatally. The prevalence of excess gestational weight gain (GWG) is a growing concern due to its association with adverse health outcomes in both mothers and children. To the extent that prenatal food cravings may be a determinant of energy intake in pregnancy, a better understanding of craving etiology could be crucial in addressing the issue of excessive GWG. This paper reviews the available literature to corroborate and/or dispute some of the most commonly accepted hypotheses regarding the causes of food cravings during pregnancy, including a role of (1) hormonal changes, (2) nutritional deficits, (3) pharmacologically active ingredients in the desired foods, and (4) cultural and psychosocial factors. An existing model of perimenstrual chocolate craving etiology serves to structure the discussion of these hypotheses. The main hypotheses discussed receive little support, with the notable exception of a postulated role of cultural and psychosocial factors. The presence of cravings during pregnancy is a common phenomenon across different cultures, but the types of foods desired and the adverse impact of cravings on health may be culture-specific. Various psychosocial factors appear to correlate with excess GWG, including the presence of restrained eating. Findings strongly suggest that more research be conducted in this area. We propose that future investigations fall into one of the four following categories: (1) validation of food craving and eating-related measures specifically in pregnant populations, (2) use of ecological momentary assessment to obtain real time data on cravings during pregnancy, (3) implementation of longitudinal studies to address causality between eating disorder symptoms, food cravings, and GWG, and (4) development of interventions to ensure proper prenatal nutrition and prevent excess GWG.

  18. THE STUDY OF BACTERIAL CONTAMINATION OF MILK MIXES, MILK AND FRUIT AND BERRY ICE CREAM

    Directory of Open Access Journals (Sweden)

    Polishchuk G. E.

    2013-12-01

    Full Text Available Microbiological features of milk mixes and ice were studied during the principal process stages, which enabled to detect the highest risk points for bacterial contamination. Compared to known information, the impact was established of vegetable raw chemical composition and preliminary treatment on the presence and activity of certain groups of germs in higher water content mixes and ice. The microbiological features of higher water content milk mixes and ice were studied. The study purported to survey the bacterial contamination of milk mixes and ice of various chemical composition throughout the whole production cycle. Microbiological features were studied of typical composition milk mixes and ice stabilized with wheat flour and modern stabilization system. Comparative evaluation of microbiological features was conducted for new types of milk ices with apple puree and wheat germs. We analyzed the stage of development, stability, and die-off for various groups of germs at certain process stages. The initial raw materials as well as equipment, especially during freezing, were detected to be the worst sources of bacterial contamination. The necessity was proved to ensure thermal processing of cereals prior to adding them to the mix, before it is sent for pasteurization and freezing. The results of our study can be used to develop operational procedures for production of new types of ice, with due consideration for all specific conditions for prior treatment of vegetable raw and for sanitary state of facilities for production, sales, and consumption of finished product.

  19. An Entrepreneurial Strand in the Business Law Course: The Ice Cream Project

    Science.gov (United States)

    Robson, Regina M.

    2009-01-01

    America is a nation of entrepreneurs. Whether engaged in a start-up operation, managing a family business, or as part of an entrepreneurial venture within a larger entity, American entrepreneurs have provided the vision and energy that have powered the U.S. economy for the last century. Educating entrepreneurs presents special challenges,…

  20. How many universes are necessary for an ice cream to melt?

    Directory of Open Access Journals (Sweden)

    Ćirković Milan M.

    2003-01-01

    Full Text Available We investigate a quantitative consequence of the Acausal-Anthropic approach to solving the long-standing puzzle of the thermo dynamical arrow of time. Notably, the size of the required multiverse is estimated on the basis of the classical Boltzmann connection between entropy and probability, as well as the thermodynamic properties of black holes.

  1. 冰淇淋生产的新配料%New Ingredients in Ice Cream Manufacture

    Institute of Scientific and Technical Information of China (English)

    屠用利

    2006-01-01

    冰淇淋是深受广大群众喜爱的冷冻甜食品,近年以来出于人们对健康、预防疾病等的关怀,以及食品新配料的不断涌现,出现了众多新配方的冰淇淋,使产品品种更见丰富多彩.

  2. Manufacture of Actinidia chinensis ice cream%猕猴桃冰淇淋的制作

    Institute of Scientific and Technical Information of China (English)

    胡志军; 庞振; 李宏梁

    2002-01-01

    本文介绍一种新型冰淇淋-猕猴桃冰淇淋的制作工艺,实验结果表明:以猕猴桃汁含量为10%的配方B制作出的猕猴桃冰淇淋,口味适中,奶香与猕猴桃香味配合较好.

  3. 酸奶冰淇淋的研制%Study and manufacture of yoghurt ice cream

    Institute of Scientific and Technical Information of China (English)

    申晓琳; 张雪; 曲多; 张娟红

    2005-01-01

    研制以鲜奶为主要原料,先将其中一部分加入乳酸菌进行发酵,然后再和其它配料混合,按照常规冰淇淋加工工艺进行加工,研制出风味独特、酸甜适中,集酸奶和冰淇淋优点于一身,达到冰淇淋各项指标要求的酸奶冰淇淋.实验对酸奶添加量、添加剂的使用量、均质压力等工艺参数进行研究.

  4. 冰淇淋:风味的区别%Ice Cream:Difference of the Flavor

    Institute of Scientific and Technical Information of China (English)

    Francisco; Redruello

    2005-01-01

    根据欧睿信息咨询(Euromonitor International)的最新调研结果,西欧2004年的冰淇淋销售额为203亿美元,相比前一年下降了0.4%。导致销售额增长停滞的几个主要因素有:需求的成熟、饮食习惯问题的顾虑以及来自杂货店渠道的自有品牌的竞争。

  5. Ice cream illusions - Bowls, spoons, and self-served portion sizes

    NARCIS (Netherlands)

    Wansink, Brian; van Ittersum, Koert; Painter, James E.

    2006-01-01

    Background: Because people eat most of what they serve themselves, any contextual cues that lead them to over-serve should lead them to over-eat. In building on the size-contrast illusion, this research examines whether the size of a bowl or serving spoon unknowingly biases how much a person serves

  6. Plasticity of pressure-sensitive materials

    CERN Document Server

    Ochsner, Andreas

    2014-01-01

    Classical plasticity theory of metals is independent of the hydrostatic pressure. However, if the metal contains voids or pores or if the structure is composed of cells, this classical assumption is no more valid and the influence of the hydrostatic pressure must be incorporated in the constitutive description. Looking at the microlevel, metal plasticity is connected with the uniform planes of atoms organized with long-range order. Planes may slip past each other along their close-packed directions. The result is a permanent change of shape within the crystal and plastic deformation. The presence of dislocations increases the likelihood of planes slipping. Nowadays, the theory of pressure sensitive plasticity is successfully applied to many other important classes of materials (polymers, concrete, bones etc.) even if the phenomena on the micro-level are different to classical plasticity of metals. The theoretical background of this phenomenological approach based on observations on the macro-level is describe...

  7. Our plastic age

    National Research Council Canada - National Science Library

    Richard C. Thompson; Shanna H. Swan; Charles J. Moore; Frederick S. vom Saal

    2009-01-01

    Within the last few decades, plastics have revolutionized our daily lives. Globally we use in excess of 260 million tonnes of plastic per annum, accounting for approximately 8 per cent of world oil production...

  8. Weinig plastic in vissenmaag

    NARCIS (Netherlands)

    Foekema, E.M.

    2012-01-01

    Waar de magen van sommige zeevogels vol plastic zitten, lijken vissen in de Noordzee nauwelijks last te hebben van kunststofafval. Onderzoekers die plastic resten zochten in vissenmagen vonden ze in elk geval nauwelijks.

  9. Ear Plastic Surgery

    Science.gov (United States)

    ... ENTCareers Marketplace Find an ENT Doctor Near You Ear Plastic Surgery Ear Plastic Surgery Patient Health Information ... they may improve appearance and self-confidence. Can Ear Deformities Be Corrected? Formation of the ear during ...

  10. Biodegradability of Plastics

    OpenAIRE

    Yutaka Tokiwa; Calabia, Buenaventurada P.; Charles U. Ugwu; Seiichi Aiba

    2009-01-01

    Plastic is a broad name given to different polymers with high molecular weight, which can be degraded by various processes. However, considering their abundance in the environment and their specificity in attacking plastics, biodegradation of plastics by microorganisms and enzymes seems to be the most effective process. When plastics are used as substrates for microorganisms, evaluation of their biodegradability should not only be based on their chemical structure, but also on their physical ...

  11. Crack nucleation using combined crystal plasticity modelling, high-resolution digital image correlation and high-resolution electron backscatter diffraction in a superalloy containing non-metallic inclusions under fatigue.

    Science.gov (United States)

    Zhang, Tiantian; Jiang, Jun; Britton, Ben; Shollock, Barbara; Dunne, Fionn

    2016-05-01

    A crystal plasticity finite-element model, which explicitly and directly represents the complex microstructures of a non-metallic agglomerate inclusion within polycrystal nickel alloy, has been developed to study the mechanistic basis of fatigue crack nucleation. The methodology is to use the crystal plasticity model in conjunction with direct measurement at the microscale using high (angular) resolution-electron backscatter diffraction (HR-EBSD) and high (spatial) resolution-digital image correlation (HR-DIC) strain measurement techniques. Experimentally, this sample has been subjected to heat treatment leading to the establishment of residual (elastic) strains local to the agglomerate and subsequently loaded under conditions of low cyclic fatigue. The full thermal and mechanical loading history was reproduced within the model. HR-EBSD and HR-DIC elastic and total strain measurements demonstrate qualitative and quantitative agreement with crystal plasticity results. Crack nucleation by interfacial decohesion at the nickel matrix/agglomerate inclusion boundaries is observed experimentally, and systematic modelling studies enable the mechanistic basis of the nucleation to be established. A number of fatigue crack nucleation indicators are also assessed against the experimental results. Decohesion was found to be driven by interface tensile normal stress alone, and the interfacial strength was determined to be in the range of 1270-1480 MPa.

  12. 21 CFR 73.100 - Cochineal extract; carmine.

    Science.gov (United States)

    2010-04-01

    ... food products intended for human use, including butter, cheese, and ice cream, that contain cochineal... generally in amounts consistent with good manufacturing practice, except that they may not be used to...

  13. Chemical Recycle of Plastics

    Directory of Open Access Journals (Sweden)

    Sara Fatima

    2014-11-01

    Full Text Available Various chemical processes currently prevalent in the chemical industry for plastics recycling have been discussed. Possible future scenarios in chemical recycling have also been discussed. Also analyzed are the effects on the environment, the risks, costs and benefits of PVC recycling. Also listed are the various types of plastics and which plastics are safe to use and which not after rcycle

  14. Recycling of plastic waste: Screening for brominated flame retardants (BFRs)

    DEFF Research Database (Denmark)

    Pivnenko, Kostyantyn; Granby, Kit; Eriksson, Eva

    2017-01-01

    on the other hand, has resulted in dispersion and accumulation of selected BFRs in the environment and receiving biota. A wide range of plastic products may contain BFRs. This affects the quality of waste plastics as secondary resource: material recycling may potentially reintroduce the BFRs into new plastic......,4,6-TBP)), hexabromocyclododecane stereoisomers (α-, β-, and γ-HBCD), as well as selected polybrominated diphenyl ethers (PBDEs) in samples of household waste plastics, virgin and recycled plastics. A considerable number of samples contained BFRs, with highest concentrations associated with acrylonitrile...... flame retardants (PBDEs and HBCD) identified in the plastic samples illustrates that circular material flows may be contaminated for extended periods. The screening clearly showed a need for improved documentation and monitoring of the presence of BFRs in plastic waste routed to recycling....

  15. Compact assembly generates plastic foam, inflates flotation bag

    Science.gov (United States)

    1965-01-01

    Device for generating plastic foam consists of an elastomeric bag and two containers with liquid resin and a liquid catalyst. When the walls of the containers are ruptured the liquids come into contact producing foam which inflates the elastomeric bag.

  16. Biodegradability of plastics.

    Science.gov (United States)

    Tokiwa, Yutaka; Calabia, Buenaventurada P; Ugwu, Charles U; Aiba, Seiichi

    2009-08-26

    Plastic is a broad name given to different polymers with high molecular weight, which can be degraded by various processes. However, considering their abundance in the environment and their specificity in attacking plastics, biodegradation of plastics by microorganisms and enzymes seems to be the most effective process. When plastics are used as substrates for microorganisms, evaluation of their biodegradability should not only be based on their chemical structure, but also on their physical properties (melting point, glass transition temperature, crystallinity, storage modulus etc.). In this review, microbial and enzymatic biodegradation of plastics and some factors that affect their biodegradability are discussed.

  17. Biodegradability of Plastics

    Directory of Open Access Journals (Sweden)

    Yutaka Tokiwa

    2009-08-01

    Full Text Available Plastic is a broad name given to different polymers with high molecular weight, which can be degraded by various processes. However, considering their abundance in the environment and their specificity in attacking plastics, biodegradation of plastics by microorganisms and enzymes seems to be the most effective process. When plastics are used as substrates for microorganisms, evaluation of their biodegradability should not only be based on their chemical structure, but also on their physical properties (melting point, glass transition temperature, crystallinity, storage modulus etc.. In this review, microbial and enzymatic biodegradation of plastics and some factors that affect their biodegradability are discussed.

  18. Journal of CHINA PLASTICS

    Institute of Scientific and Technical Information of China (English)

    2012-01-01

    Journal of CHINA PLASTICS was authorized and approved by The State Committee of Science and Technology of China and The Bureau of News Press of China, and published by The China Plastics Processing Industry Association,Beijing Technology and Business University and The Institute of Plastics Processing and Application of Light Industry, distributed worldwide. Since its birth in 1987, CHINA PLASTICS has become a leading magazine in plastics industry in China, a national Chinese core journal and journal of Chinese scientific and technological article statistics. It is covered by CA.

  19. Challenges in plastics recycling

    DEFF Research Database (Denmark)

    Pivnenko, Kostyantyn; Jakobsen, L. G.; Eriksen, Marie Kampmann

    2015-01-01

    Recycling of waste plastics still remains a challenging area in the waste management sector. The current and potential goals proposed on EU or regional levels are difficult to achieve, and even to partially fullfil them the improvements in collection and sorting should be considerable. A study...... was undertaken to investigate the factors affecting quality in plastics recycling. The preliminary results showed factors primarily influencing quality of plastics recycling to be polymer cross contamination, presence of additives, non-polymer impurities, and polymer degradation. Deprivation of plastics quality......, with respect to recycling, has been shown to happen throughout the plastics value chain, but steps where improvements may happen have been preliminary identified. Example of Cr in plastic samples analysed showed potential spreading and accumulation of chemicals ending up in the waste plastics. In order...

  20. Glassy metallic plastics

    Institute of Scientific and Technical Information of China (English)

    2010-01-01

    This paper reports a class of bulk metallic glass including Ce-, LaCe-, CaLi-, Yb-, and Sr-based metallic glasses, which are regarded as glassy metallic plastics because they combine some unique properties of both plastics and metallic alloys. These glassy metallic plastics have very low glass transition temperature (Tg~25oC to 150oC) and low Young’s modulus (~20 GPa to 35 GPa). Similar to glassy plastics, these metallic plastics show excellent plastic-like deformability on macro-, micro- and even nano-scale in their supercooled liquid range and can be processed, such as elongated, compressed, bent, and imprinted at low temperatures, in hot water for instance. Under ambient conditions, they display such metallic properties as high thermal and electric conductivities and excellent mechanical properties and other unique properties. The metallic plastics have potential applications and are also a model system for studying issues in glass physics.

  1. Plastic Pollution from Ships

    OpenAIRE

    Čulin, Jelena; Bielić, Toni

    2016-01-01

    The environmental impact of shipping on marine environment includes discharge of garbage. Plastic litter is of particular concern due to abundance, resistance to degradation and detrimental effect on marine biota. According to recently published studies, a further research is required to assess human health risk. Monitoring data indicate that despite banning plastic disposal at sea, shipping is still a source of plastic pollution. Some of the measures to combat the problem are discussed.

  2. Handbook of Plastic Welding

    DEFF Research Database (Denmark)

    Islam, Aminul

    The purpose of this document is to summarize the information about the laser welding of plastic. Laser welding is a matured process nevertheless laser welding of micro dimensional plastic parts is still a big challenge. This report collects the latest information about the laser welding of plasti...... as a knowledge handbook for laser welding of plastic components. This document should provide the information for all aspects of plastic laser welding and help the design engineers to take all critical issues into consideration from the very beginning of the design phase....

  3. Plastics and health risks.

    Science.gov (United States)

    Halden, Rolf U

    2010-01-01

    By 2010, the worldwide annual production of plastics will surpass 300 million tons. Plastics are indispensable materials in modern society, and many products manufactured from plastics are a boon to public health (e.g., disposable syringes, intravenous bags). However, plastics also pose health risks. Of principal concern are endocrine-disrupting properties, as triggered for example by bisphenol A and di-(2-ethylhexyl) phthalate (DEHP). Opinions on the safety of plastics vary widely, and despite more than five decades of research, scientific consensus on product safety is still elusive. This literature review summarizes information from more than 120 peer-reviewed publications on health effects of plastics and plasticizers in lab animals and humans. It examines problematic exposures of susceptible populations and also briefly summarizes adverse environmental impacts from plastic pollution. Ongoing efforts to steer human society toward resource conservation and sustainable consumption are discussed, including the concept of the 5 Rs--i.e., reduce, reuse, recycle, rethink, restrain--for minimizing pre- and postnatal exposures to potentially harmful components of plastics.

  4. Synaptic Plasticity and Nociception

    Institute of Scientific and Technical Information of China (English)

    ChenJianguo

    2004-01-01

    Synaptic plasticity is one of the fields that progresses rapidly and has a lot of success in neuroscience. The two major types of synaptie plasticity: long-term potentiation ( LTP and long-term depression (LTD are thought to be the cellular mochanisms of learning and memory. Recently, accumulating evidence suggests that, besides serving as a cellular model for learning and memory, the synaptic plasticity involves in other physiological or pathophysiological processes, such as the perception of pain and the regulation of cardiovascular system. This minireview will focus on the relationship between synaptic plasticity and nociception.

  5. Transparent plastic scintillators for neutron detection based on lithium salicylate

    Energy Technology Data Exchange (ETDEWEB)

    Mabe, Andrew N.; Glenn, Andrew M.; Carman, M. Leslie; Zaitseva, Natalia P.; Payne, Stephen A.

    2016-01-01

    Transparent plastic scintillators with pulse shape discrimination containing 6Li salicylate have been synthesized by bulk polymerization with a maximum 6Li loading of 0.40 wt%. Photoluminescence and scintillation responses to gamma-rays and neutrons are reported herein. Plastics containing 6Li salicylate exhibit higher light yields and permit a higher loading of 6Li as compared to previously reported plastics based on lithium 3-phenylsalicylate. However, pulse shape discrimination performance is reduced in lithium salicylate plastics due to the requirement of adding more nonaromatic monomers to the polymer matrix as compared to those based on lithium 3-phenylsalicylate. Reduction in light yield and pulse shape discrimination performance in lithium-loaded plastics as compared to pulse shape discrimination plastics without lithium is interpreted in terms of energy transfer interference by the aromatic lithium salts.

  6. The molecular interfacial structure and plasticizer migration behavior of "green" plasticized poly(vinyl chloride).

    Science.gov (United States)

    Zhang, Xiaoxian; Li, Yaoxin; Hankett, Jeanne M; Chen, Zhan

    2015-02-14

    Tributyl acetyl citrate (TBAC), a widely-used "green" plasticizer, has been extensively applied in products for daily use. In this paper, a variety of analytical tools including sum frequency generation vibrational spectroscopy (SFG), coherent anti-Stokes Raman spectroscopy (CARS), contact angle goniometry (CA), and Fourier transform infrared spectroscopy (FTIR) were applied together to investigate the molecular structures of TBAC plasticized poly(vinyl chloride) (PVC) and the migration behavior of TBAC from PVC-TBAC mixtures into water. We comprehensively examine the effects of oxygen and argon plasma treatments on the surface structures of PVC-TBAC thin films containing various bulk percentages of plasticizers and the leaching behavior of TBAC into water. It was found that TBAC is a relatively stable PVC plasticizer compared to traditional non-covalent plasticizers but is also surface active. Oxygen plasma treatment increased the hydrophilicity of TBAC-PVC surfaces, but did not enhance TBAC leaching. However, argon plasma treatment greatly enhanced the leaching of TBAC molecules from PVC plastics to water. Based on our observations, we believe that oxygen plasma treatment could be applied to TBAC plasticized PVC products to enhance surface hydrophilicity for improving the biocompatibility and antibacterial properties of PVC products. The structural information obtained in this study will ultimately facilitate a molecular level understanding of plasticized polymers, aiding in the design of PVC materials with improved properties.

  7. Halos of Plastic

    Institute of Scientific and Technical Information of China (English)

    Maya Reid

    2012-01-01

    The halos that span South Africa's coastline are anything but angelic. Fanning out around four major urban centers-Cape Town, Port Elizabeth, East London and Durban-they are made up of innumerable bits and pieces of plastic. As a form of pollution, their shelflife is unfathomable. Plastic is essentially chemically inactive. It's designed to never break down.

  8. Biodegradation of plastics.

    Science.gov (United States)

    Shimao, M

    2001-06-01

    Widespread studies on the biodegradation of plastics have been carried out in order to overcome the environmental problems associated with synthetic plastic waste. Recent work has included studies of the distribution of synthetic polymer-degrading microorganisms in the environment, the isolation of new microorganisms for biodegradation, the discovery of new degradation enzymes, and the cloning of genes for synthetic polymer-degrading enzymes.

  9. Sex differences in NMDA GluN1 plasticity in rostral ventrolateral medulla neurons containing corticotropin-releasing factor type 1 receptor following slow-pressor angiotensin II hypertension.

    Science.gov (United States)

    Van Kempen, T A; Dodos, M; Woods, C; Marques-Lopes, J; Justice, N J; Iadecola, C; Pickel, V M; Glass, M J; Milner, T A

    2015-10-29

    There are profound, yet incompletely understood, sex differences in the neurogenic regulation of blood pressure. Both corticotropin signaling and glutamate receptor plasticity, which differ between males and females, are known to play important roles in the neural regulation of blood pressure. However, the relationship between hypertension and glutamate plasticity in corticotropin-releasing factor (CRF)-receptive neurons in brain cardiovascular regulatory areas, including the rostral ventrolateral medulla (RVLM) and paraventricular nucleus of the hypothalamus (PVN), is not understood. In the present study, we used dual-label immuno-electron microscopy to analyze sex differences in slow-pressor angiotensin II (AngII) hypertension with respect to the subcellular distribution of the obligatory NMDA glutamate receptor subunit 1 (GluN1) subunit of the N-methyl-D-aspartate receptor (NMDAR) in the RVLM and PVN. Studies were conducted in mice expressing the enhanced green fluorescence protein (EGFP) under the control of the CRF type 1 receptor (CRF1) promoter (i.e., CRF1-EGFP reporter mice). By light microscopy, GluN1-immunoreactivity (ir) was found in CRF1-EGFP neurons of the RVLM and PVN. Moreover, in both regions tyrosine hydroxylase (TH) was found in CRF1-EGFP neurons. In response to AngII, male mice showed an elevation in blood pressure that was associated with an increase in the proportion of GluN1 on presumably functional areas of the plasma membrane (PM) in CRF1-EGFP dendritic profiles in the RVLM. In female mice, AngII was neither associated with an increase in blood pressure nor an increase in PM GluN1 in the RVLM. Unlike the RVLM, AngII-mediated hypertension had no effect on GluN1 localization in CRF1-EGFP dendrites in the PVN of either male or female mice. These studies provide an anatomical mechanism for sex-differences in the convergent modulation of RVLM catecholaminergic neurons by CRF and glutamate. Moreover, these results suggest that sexual dimorphism in

  10. DESIGNERS’ KNOWLEDGE IN PLASTICS

    DEFF Research Database (Denmark)

    Eriksen, Kaare

    2013-01-01

    The Industrial designers’ knowledge in plastics materials and manufacturing principles of polymer products is very important for the innovative strength of the industry, according to a group of Danish plastics manufacturers, design students and practicing industrial designers. These three groups...... answered the first Danish national survey, PD13[1], investigating the importance of industrial designers’ knowledge in plastics and the collaboration between designers and the polymer industry. The plastics industry and the industrial designers collaborate well, but both groups frequently experience...... that the designers’ lack of knowledge concerning polymer materials and manufacturing methods can be problematic or annoying, and design students from most Danish design universities express the need for more contact with the industry and more competencies and tools to handle even simple topics when designing plastic...

  11. Consciousness and neural plasticity

    DEFF Research Database (Denmark)

    In contemporary consciousness studies the phenomenon of neural plasticity has received little attention despite the fact that neural plasticity is of still increased interest in neuroscience. We will, however, argue that neural plasticity could be of great importance to consciousness studies....... If consciousness is related to neural processes it seems, at least prima facie, that the ability of the neural structures to change should be reflected in a theory of this relationship "Neural plasticity" refers to the fact that the brain can change due to its own activity. The brain is not static but rather...... the relation between consciousness and brain functions. If consciousness is connected to specific brain structures (as a function or in identity) what happens to consciousness when those specific underlying structures change? It is therefore possible that the understanding and theories of neural plasticity can...

  12. Plastic materials currently used in Mongolia

    Institute of Scientific and Technical Information of China (English)

    Ruvjir Shagdarsuren; Nachin Baasanjav; Sosor Baatarjav

    2007-01-01

    The first skin-flap procedures were performed in Mongolia by a team of Chinese doctors ( Chenod, Chen)who treated children with burn injuries in the 1950s. The field of plastic surgery was further developed through assistance from the former Soviet Union and is now widely practiced by a number of surgeons around the country.In recent years, the fast evolving field of plastic surgery in Mongolia has created a need for clear and consistent system for the classification of various plastic materials. A team of Mongolian surgeons at the National Hospital for Traumatology, Orthopedics, Rehabilitation and Teaching Research have completed a research programme aimed at adopting a leading classification system that can facilitate effective communication between plastic surgeons. This requires the chosen system to be in line with modern trends in plastic surgery and the established international norms.As a result of extensive research and analysis, they have developed a customized version of Vasiliev's classification that focuses on formulating general principles of the description of plastic materials based on their functional characteristics. The main reason for this selection is its similarity with existing Mongolian standards as well as its principles that contain important implications for surgery.

  13. Plastic design of continuous composite slabs

    NARCIS (Netherlands)

    Stark, J.W.B.; Brekelmans, J.W.P.M.

    1996-01-01

    Most current regulations for continuous composite slabs contain rules that limit the application of plastic analysis in the design process. In this paper, results of numerical studies for positive and negative bending and experimental results for negative bending are presented. From these

  14. [Opening medicine containers].

    Science.gov (United States)

    Glerup, E; Dengsø, H

    1990-07-09

    In connection with self-administration of medicine for patients with rheumatoid arthritis, patients with weak hands and elderly patients in general, the design of many medicine containers makes them awkward to handle for the patients. In this investigation 12 different medicine containers were tested. The 12 containers represent the antirheumatic medicine containers available on the market in Denmark in 1988. Sixty patients participated in the investigation. Thirty had rheumatoid arthritis and 30 had normal hand function. The age range was 40-85 years The patients had the choice between five possible answers concerning each container. In all patients, grip strength was measured. The patients with rheumatoid arthritis were classified in four functional classes, and pulpa-vola distance end thumb--5th MCP point distance were measured. The opening mechanisms of 29% of the antirheumatic medicine containers are unacceptable; these are plastic containers with a "push-off" top and suppository packs. 46%--(containers with screw cap or pressure dispensing) are considered acceptable. For 25% (tablet and capsule blister packs) the patients' estimate varied. It is important that medicine containers can be opened by the patients without difficulty, so that they do not present a hindrance to a correct intake of medicine or result in an unnecessary admission to hospital. The results of this investigation show that it is of continuous importance to encourage the production of medicine containers that comply with the requirements of the patients.

  15. Informative document waste plastics

    NARCIS (Netherlands)

    Nagelhout D; Sein AA; Duvoort GL

    1989-01-01

    This "Informative document waste plastics" forms part of a series of "informative documents waste materials". These documents are conducted by RIVM on the indstruction of the Directorate General for the Environment, Waste Materials Directorate, in behalf of the program of

  16. Cortical plasticity and rehabilitation.

    Science.gov (United States)

    Moucha, Raluca; Kilgard, Michael P

    2006-01-01

    The brain is constantly adapting to environmental and endogenous changes (including injury) that occur at every stage of life. The mechanisms that regulate neural plasticity have been refined over millions of years. Motivation and sensory experience directly shape the rewiring that makes learning and neurological recovery possible. Guiding neural reorganization in a manner that facilitates recovery of function is a primary goal of neurological rehabilitation. As the rules that govern neural plasticity become better understood, it will be possible to manipulate the sensory and motor experience of patients to induce specific forms of plasticity. This review summarizes our current knowledge regarding factors that regulate cortical plasticity, illustrates specific forms of reorganization induced by control of each factor, and suggests how to exploit these factors for clinical benefit.

  17. Mechanical plasticity of cells

    Science.gov (United States)

    Bonakdar, Navid; Gerum, Richard; Kuhn, Michael; Spörrer, Marina; Lippert, Anna; Schneider, Werner; Aifantis, Katerina E.; Fabry, Ben

    2016-10-01

    Under mechanical loading, most living cells show a viscoelastic deformation that follows a power law in time. After removal of the mechanical load, the cell shape recovers only incompletely to its original undeformed configuration. Here, we show that incomplete shape recovery is due to an additive plastic deformation that displays the same power-law dynamics as the fully reversible viscoelastic deformation response. Moreover, the plastic deformation is a constant fraction of the total cell deformation and originates from bond ruptures within the cytoskeleton. A simple extension of the prevailing viscoelastic power-law response theory with a plastic element correctly predicts the cell behaviour under cyclic loading. Our findings show that plastic energy dissipation during cell deformation is tightly linked to elastic cytoskeletal stresses, which suggests the existence of an adaptive mechanism that protects the cell against mechanical damage.

  18. Targeting tumour Cell Plasticity

    Institute of Scientific and Technical Information of China (English)

    Elizabeth D. WILLIAMS

    2009-01-01

    @@ Her research is focused on understanding the mechanisms of tumour progression and metastasis, particularly in uro-logical carcinomas (bladder and prostate). Tumour cell plasticity, including epithelial-mesenchymal transition, is a cen-tral theme in Dr Williams' work.

  19. Exploring "Extreme" Physics with an Inexpensive Plastic Toy Popper

    Science.gov (United States)

    Lapp, David R.

    2008-01-01

    This article describes an activity that can be performed with an inexpensive plastic toy popper. The activity builds skill at analysing motion and results in the calculation of a surprisingly extreme acceleration. (Contains 1 figure.)

  20. Laser cutting plastic materials

    Energy Technology Data Exchange (ETDEWEB)

    Van Cleave, R.A.

    1980-08-01

    A 1000-watt CO/sub 2/ laser has been demonstrated as a reliable production machine tool for cutting of plastics, high strength reinforced composites, and other nonmetals. More than 40 different plastics have been laser cut, and the results are tabulated. Applications for laser cutting described include fiberglass-reinforced laminates, Kevlar/epoxy composites, fiberglass-reinforced phenolics, nylon/epoxy laminates, ceramics, and disposable tooling made from acrylic.