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Processing Operations (processing + operations)
Kinds of Processing Operations Selected AbstractsA Windows-based interface for teaching image processingCOMPUTER APPLICATIONS IN ENGINEERING EDUCATION, Issue 2 2010Melvin Ayala Abstract The use of image processing in research represents a challenge to the scientific community interested in its various applications but is not familiar with this area of expertise. In academia as well as in industry, fundamental concepts such as image transformations, filtering, noise removal, morphology, convolution/deconvolution among others require extra efforts to be understood. Additionally, algorithms for image reading and visualization in computers are not always easy to develop by inexperienced researchers. This type of environment has lead to an adverse situation where most students and researchers develop their own image processing code for operations which are already standards in image processing, a redundant process which only exacerbates the situation. The research proposed in this article, with the aim to resolve this dilemma, is to propose a user-friendly computer interface that has a dual objective which is to free students and researchers from the learning time needed for understanding/applying diverse imaging techniques but to also provide them with the option to enhance or reprogram such algorithms with direct access to the software code. The interface was thus developed with the intention to assist in understanding and performing common image processing operations through simple commands that can be performed mostly by mouse clicks. The visualization of pseudo code after each command execution makes the interface attractive, while saving time and facilitating to users the learning of such practical concepts. © 2009 Wiley Periodicals, Inc. Comput Appl Eng Educ 18: 213,224, 2010; Published online in Wiley InterScience (www.interscience.wiley.com); DOI 10.1002/cae.20171 [source] Surface wavelets: a multiresolution signal processing tool for 3D computational modellingINTERNATIONAL JOURNAL FOR NUMERICAL METHODS IN ENGINEERING, Issue 3 2001Kevin Amaratunga Abstract In this paper, we provide an introduction to wavelet representations for complex surfaces (surface wavelets), with the goal of demonstrating their potential for 3D scientific and engineering computing applications. Surface wavelets were originally developed for representing geometric objects in a multiresolution format in computer graphics. These wavelets share all of the major advantages of conventional wavelets, in that they provide an analysis tool for studying data, functions and operators at different scales. However, unlike conventional wavelets, which are restricted to uniform grids, surface wavelets have the power to perform signal processing operations on complex meshes, such as those encountered in finite element modelling. This motivates the study of surface wavelets as an efficient representation for the modelling and simulation of physical processes. We show how surface wavelets can be applied to partial differential equations, stated either in integral form or in differential form. We analyse and implement the wavelet approach for a model 3D potential problem using a surface wavelet basis with linear interpolating properties. We show both theoretically and experimentally that an O(h) convergence rate, hn being the mesh size, can be obtained by retaining only O((logN) 7/2N) entries in the discrete operator matrix, where N is the number of unknowns. The principles described here may also be extended to volumetric discretizations. Copyright © 2001 John Wiley & Sons, Ltd. [source] Operational cost savings in dairy plant water usage,INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 2 2006P J WILLIAMS Public awareness and concern over food safety, together with intensified regulatory control over the impact of food processing operations on the environment, present new challenges to the industry. This paper outlines a systematic approach to water management that addresses both cost-reduction strategies and environmental performance improvement, which can enhance industry image while maintaining product and brand integrity. Many companies already operate a well-defined environmental management system (EMS), and some have already sought accreditation to ISO 14001. However, the implementation of, among others, the Integrated Pollution Prevention and Control (IPPC) Directive, the Water Directive and the Climate Change Levy (CCL) are raising new and important questions. [source] Some properties of polyphenol oxidase from lilyINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 1 2008Ying Yang Summary A study of crude polyphenol oxidase (PPO) from lily bulbs was carried out to provide information useful for guiding food processing operations. Optimum pH for the enzyme activity in the presence of catechol, were 4.0 and 7.0 at room temperature(approximately 20 °C) and the enzyme was stable in the pH range from 5.0 to 6.5 at 4 °C for 10 h. Its optimum temperature was 40 °C and the heat inactivation of the enzyme followed first-order kinetics. Lily PPO possessed a diphenolase activity toward catechol, catechin and gallic acid; catechin was the best substrate for the enzyme considering the Vmax/Km ratio. The most effective enzyme inhibitor was sodium sulphite, although ascorbic acid, l -cysteine and thiourea were also effective inhibitors at high concentration. But NaCl and citric acid were poor inhibitors of the enzyme. Data generated by this study might help to better prevent lily bulbs browning. [source] Emulsion-Based Delivery Systems for Lipophilic Bioactive ComponentsJOURNAL OF FOOD SCIENCE, Issue 8 2007D.J. McClements ABSTRACT:, There is a pressing need for edible delivery systems to encapsulate, protect, and release bioactive lipids within the food, medical, and pharmaceutical industries. The fact that these delivery systems must be edible puts constraints on the type of ingredients and processing operations that can be used to create them. Emulsion technology is particularly suited for the design and fabrication of delivery systems for encapsulating bioactive lipids. This review provides a brief overview of the major bioactive lipids that need to be delivered within the food industry (for example, ,-3 fatty acids, carotenoids, and phytosterols), highlighting the main challenges to their current incorporation into foods. We then provide an overview of a number of emulsion-based technologies that could be used as edible delivery systems by the food and other industries, including conventional emulsions, multiple emulsions, multilayer emulsions, solid lipid particles, and filled hydrogel particles. Each of these delivery systems could be produced from food-grade (GRAS) ingredients (for example, lipids, proteins, polysaccharides, surfactants, and minerals) using simple processing operations (for example, mixing, homogenizing, and thermal processing). For each type of delivery system, we describe its structure, preparation, advantages, limitations, and potential applications. This knowledge can be used to facilitate the selection of the most appropriate emulsion-based delivery system for specific applications. [source] Triboelectrification of Spray-dried Lactose Prepared from Different Feedstock ConcentrationsJOURNAL OF PHARMACY AND PHARMACOLOGY: AN INTERNATI ONAL JOURNAL OF PHARMACEUTICAL SCIENCE, Issue 1 2000ORLA E. CASSIDY Powder systems may acquire electrostatic charge during various pharmaceutical processing operations and may give rise to difficulties in handling and powder flow, mainly due to adhesion/cohesion effects. We have investigated the electrostatic charging of spray-dried lactose prepared from different feedstock concentrations using a laboratory spray-dryer. Triboelectrification of the spray-dried lactose samples was effected through contact with the stainless steel surface of either a mixing vessel or a cyclone separator. Results from both techniques showed differences in charge accumulation and particle-steel adhesion between the spray-dried lactose samples. As the feedstock concentration used to produce the spray-dried lactose was increased in the range 10,50% w/v, the mean charge on the lactose decreased from ,20.8 to ,1.3 nC g,1 and ,54.9 to ,4.1 nC g,1 for the mixing vessel and cyclone separator, respectively, with a corresponding decrease in adhesion. In addition, as the feedstock concentration was increased from 10 to 50% w/v, decreases were obtained in surface area values (1.06 to 0.56 m2 g,1), pore diameter (198.7 to 83.5 ,m) and pore volume (1.09 to 0.75 cm3 g,1), and together with differences in crystal form correlated with the charge and adhesion results. The results suggested that the feedstock concentration could have a considerable influence on the charging and adhesional properties of spray-dried lactose. This may have relevance during pharmaceutical processing and manufacturing operations. [source] Effect of cut-type on quality of minimally processed papayaJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 12 2008A Carla SJ Argañosa Abstract BACKGROUND: This research was undertaken to study the effects of different cut-types (cube, parallelepiped, cylinder and sphere) on the quality and shelf-life of papaya cv. Sunrise Solo. Physicochemical analyses were carried out during 10 days of storage at 4 °C to determine colour, firmness, pH, titratable acidity, total soluble solids, weight loss and vitamin C content. Microbiological analysis and sensory evaluation were also performed. RESULTS: Papaya spheres (1.55 cm radius) presented the most favourable physicochemical and microbiological properties (smaller changes in colour parameters L*, a*, b*, chroma and hue angle, firmer texture, lower increase in pH, higher titratable acidity, almost constant total soluble solids, reduced weight loss, high vitamin C content and lower microbial loads) and sensory characteristics on day 10, while papaya cubes (1.4 cm side) proved to be the least acceptable. CONCLUSION: The results of physicochemical, microbiological and sensory analyses performed on different cut-types of papaya indicated acceptable fresh-cut produce during 10 days of storage at 4 °C. The potential shelf-life at 4 °C is therefore 10 days, provided that no contamination occurs in the postharvest period and during minimal processing operations. Copyright © 2008 Society of Chemical Industry [source] Food Defense in an Aquaculture SettingJOURNAL OF THE WORLD AQUACULTURE SOCIETY, Issue 2 2010Barbara Rasco Developing an overall food protection program for aquaculture and its related food processing operations includes biosecurity and good aquaculture practices for husbandry operations, and good manufacturing practices, food safety (sanitation standard operating procedures, and hazard analysis critical control point) programs for processing. Because of recent intentional contamination incidents of food and feed, developing and implementing a food defense as part of an overall food safety and quality management system have become more critical. Recent developments in food defense, suitable preventive measures, mitigation strategies, and model implementation plans for an aquaculture operation are presented here. [source] Morphology Modification of Polyethylene/Clay Nanocomposite Samples under Convergent FlowMACROMOLECULAR MATERIALS & ENGINEERING, Issue 9 2009Francesco Paolo La Mantia Abstract The morphology of PE/CL nanocomposite samples subjected to convergent flows is studied. Elongational flow , the typical flow involved in spinning and film-blowing processing operations , significantly increases with the reduction of the capillary diameter. The values of the convergent extensional stress (calculated by Cogswell's formula) for the PE/CL systems, for all the adopted capillary geometries, are greater than the calculated values for pure polyethylene. The applied convergent flow, at the entrance of the capillary, is able to change the clay morphology and consequently the final material properties on the PE/CL system with limited affinity between the matrix and organo-modified clay particles. [source] Occupational allergy and asthma among salt water fish processing workersAMERICAN JOURNAL OF INDUSTRIAL MEDICINE, Issue 12 2008Mohamed F. Jeebhay MBChB Abstract Background Fish processing is a common economic activity in Southern Africa. The aim of this study was to determine the prevalence and host determinants of allergic symptoms, allergic sensitization, bronchial hyper-responsiveness and asthma among workers processing saltwater fish. Methods A cross-sectional study was conducted on 594 currently employed workers in two processing plants involved in pilchard canning and fishmeal processing. A modified European Community Respiratory Health Survey (ECRHS) questionnaire was used. Skin prick tests (SPT) used extracts of common airborne allergens, fresh fish (pilchard, anchovy, maasbanker, mackerel, red eye) and fishmeal. Spirometry and methacholine challenge tests (MCTs; tidal breathing method) used ATS guidelines. Results Work-related ocular-nasal symptoms (26%) were more common than asthma symptoms (16%). The prevalence of atopy was 36%, while 7% were sensitized to fish species and 26% had NSBH (PC20,,,8 mg/ml or ,12% increase in FEV1 post-bronchodilator). The prevalence of probable occupational asthma was 1.8% and fish allergic rhino-conjunctivitis 2.6%. Women were more likely to report work-related asthma symptoms (OR,=,1.94) and have NSBH (OR,=,3.09), while men were more likely to be sensitized to fish (OR,=,2.06) and have airway obstruction (OR,=,4.17). Atopy (OR,=,3.16) and current smoking (OR,=,2.37), but not habitual seafood consumption were associated with sensitization to fish. Conclusions Based on comparison with previous published studies, the prevalence of occupational asthma to salt water fish is lower than due to shellfish. The gendered distribution of work and exposures in fish processing operations together with atopy and cigarette smoking are important determinants of occupational allergy and asthma. Am. J. Ind. Med. 51:899,910, 2008. © 2008 Wiley-Liss, Inc. [source] The effect of surface energy of boron nitride on polymer processabilityPOLYMER ENGINEERING & SCIENCE, Issue 8 2004Nimish Rathod Flow instabilities manifest themselves as distortions on the extrudate surface (melt fracture). They are usually observed at high production rates in many polymer processing operations. Certain fluoropolymers/fluoroelastomers have long been used as processing aids for surface melt fracture elimination. Recent developments have shown that a small amount of boron nitride (BN) powder may successfully eliminate surface melt fracture and also delay the onset of gross melt fracture to higher rates. It has also been reported that a combination of BN and fluoropolymer/fluoroelastomer enhances the effectiveness of the polymer processing even further. The main objective of the present work was to measure the surface properties of a number BN powders, mainly surface energy, in order to gain a better understanding of its performance as a processing aid. Based on this study, it can be concluded that surface energy plays an important role in deciding the possible interactions between the processing aid, polymer melt and the extruding surface. It is observed that the lubricious nature of BN along with an optimum balance of its polar (non-dispersive) and non-polar (dispersive) components of surface energy renders BN a successful processing aid in eliminating both sharkskin and gross melt fracture phenomena. Polym. Eng. Sci. 44:1543,1550, 2004. © 2004 Society of Plastics Engineers. [source] Binary coalescence of air bubbles in viscous liquids in presence of non-ionic surfactantTHE CANADIAN JOURNAL OF CHEMICAL ENGINEERING, Issue 4 2008K. Giribabu Abstract Coalescence of air bubbles is important in gas,liquid reactors and food processing operations. Bubbles can be stabilized by using non-ionic surfactants. Binary coalescence of air bubbles in ethylene glycol and aqueous glycerol solutions were studied in this work in presence of Span 80. A novel set-up was developed to study long coalescence times. Coalescence time was observed to follow broad stochastic distributions in all systems. The distributions were fitted with a stochastic model developed earlier. The surface tension of ethylene glycol and glycerol solutions was measured at various concentrations of Span 80. These data were fitted using a surface equation of state derived from the Langmuir isotherm. The effect of surfactant concentration on coalescence time was explained in terms of the surface excess of the surfactant and the repulsive force generated at the air,liquid interface. The results from this work illustrate the stochastic nature of bubble coalescence in viscous liquids. This work also demonstrates how non-ionic surfactants can stabilize bubbles in such liquids. La coalescence des bulles d'air est importante dans les réacteurs gaz-liquide et les opérations de l'industrie alimentaire. Les bulles peuvent être stabilisées en utilisant des surfactants non ioniques. La coalescence binaire de bulles d'air dans des solutions aqueuses d'éthylène glycol et de glycérol a été étudiée dans ce travail en présence de Span 80. Un nouveau montage a été mis au point pour caractériser les temps de coalescence longs. Le temps de coalescence a été observé afin de suivre les distributions de modèle stochastique dans tous les systèmes. Les distributions ont été calées à un modèle stochastique mis au point antérieurement. La tension de surface des solutions d'éthylène glycol et de glycérol a été mesurée à différentes concentrations de Span 80. Ces données ont été calées à l'aide d'une équation d'état de surface calculée à partir de l'isotherme de Langmuir. L'effet de la concentration de surfactant sur le temps de coalescence est expliqué par l'excès de surface du surfactant et la force répulsive créée à l'interface air-liquide. Les résultats de ce travail illustrent la nature stochastique de la coalescence des bulles dans les liquides visqueux. Ce travail démontre également comment les surfactants non ioniques peuvent stabiliser les bulles dans de tels liquides. [source] Response of a concentrated monoclonal antibody formulation to high shearBIOTECHNOLOGY & BIOENGINEERING, Issue 5 2009Jared S. Bee Abstract There is concern that shear could cause protein unfolding or aggregation during commercial biopharmaceutical production. In this work we exposed two concentrated immunoglobulin-G1 (IgG1) monoclonal antibody (mAb, at >100 mg/mL) formulations to shear rates between 20,000 and 250,000 s,1 for between 5 min and 30 ms using a parallel-plate and capillary rheometer, respectively. The maximum shear and force exposures were far in excess of those expected during normal processing operations (20,000 s,1 and 0.06 pN, respectively). We used multiple characterization techniques to determine if there was any detectable aggregation. We found that shear alone did not cause aggregation, but that prolonged exposure to shear in the stainless steel parallel-plate rheometer caused a very minor reversible aggregation (<0.3%). Additionally, shear did not alter aggregate populations in formulations containing 17% preformed heat-induced aggregates of a mAb. We calculate that the forces applied to a protein by production shear exposures (<0.06 pN) are small when compared with the 140 pN force expected at the air,water interface or the 20,150 pN forces required to mechanically unfold proteins described in the atomic force microscope (AFM) literature. Therefore, we suggest that in many cases, air-bubble entrainment, adsorption to solid surfaces (with possible shear synergy), contamination by particulates, or pump cavitation stresses could be much more important causes of aggregation than shear exposure during production. Biotechnol. Bioeng. 2009;103: 936,943. © 2009 Wiley Periodicals, Inc. [source] Anwendungen der Magnetresonanz zur Untersuchung von Wasser-, Temperatur- und Porenverteilung bei lebensmittelverfahrenstechnischen ProzessenCHEMIE-INGENIEUR-TECHNIK (CIT), Issue 4 2004M. Regier Dr.-Ing. Abstract Es werden verschiedene Methoden der kernmagnetischen Resonanz (NMR) und ihrer Anwendung zur Bestimmung von Wasser-, Temperaturverteilungen und Selbstdiffusionskoeffizienten im Verlauf von Prozessen im Bereich der Lebensmittelverfahrenstechnik vorgestellt. Ausgehend von den physikalischen Grundlagen der Magnetresonanz werden verschiedene Anwendungen gezeigt, die das Potenzial besitzen, zum tieferen Verständnis der verfahrenstechnischen Prozesse beizutragen: Beispielhaft wird die Bestimmung von Wasserverteilungen bei der Rehydratation von getrockneten Proben, die Ermittlung von Temperaturverteilungen bei der Mikrowellenerwärmung und von beobachtungszeitabhängigen Selbstdiffusionskoeffizienten bei der Mikrowellen-Vakuumtrocknung gezeigt. Letztere können dazu genutzt werden, um weitere Aussagen über die innere Gewebestruktur wie Tortuosität und Porenradien zu erlangen. Applications of Magnetic Resonance for Investigating Water-, Temperature- and Poredistributions in Food Process Engineering Various methods of nuclear magnetic resonance (NMR) and their application for determinig water- and temperature distributions as well as self diffusion coefficients during food processing operations are presented. Starting from the physical basics of the magnetic resonance, various NMR applications are shown, which may contribute to a more comprehensive understanding of the food processes: Presented examples are the determination of water distributions during the rehydration of dried samples, of temperature distributions during a microwave heating process and of self diffusion coefficients during microwave vacuum drying. These observation time dependent self diffusion coefficients may be used to receive further information about the internal tissue structure, like tortuosity and pore radii. [source] Infrared Heating in Food Processing: An OverviewCOMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, Issue 1 2008Kathiravan Krishnamurthy ABSTRACT:, Infrared (IR) heating provides significant advantages over conventional heating, including reduced heating time, uniform heating, reduced quality losses, absence of solute migration in food material, versatile, simple, and compact equipment, and significant energy saving. Infrared heating can be applied to various food processing operations, namely, drying, baking, roasting, blanching, pasteurization, and sterilization. Combinations of IR heating with microwave heating and other common conductive and convective modes of heating have been gaining momentum because of increased energy throughput. This article reviews aspects of IR heating and presents a theoretical basis for IR heat processing of food materials and the interaction of IR radiation with food components. The effect of IR on food quality attributes is discussed in the context of samples and process parameters. Applications of IR heating in food processing operations and future research potential are also reviewed. [source] Status of Microbial Modeling in Food Process ModelsCOMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, Issue 1 2008Bradley P. Marks ABSTRACT:, Food process models are typically aimed at improving process design or operation by optimizing some physical or chemical outcome, such as maximizing processing yield, minimizing energy usage, or maximizing nutrient retention. However, in seeking to achieve these objectives, one of the critical constraints is usually microbiological. For example, growth of pathogens or spoilage organisms must be held below a certain level, or pathogen reduction for a kill step must achieve a certain target. Therefore, mathematical models for microbial populations subjected to food processing operations are essential elements of the broader field of food process modeling. However, the complexity of the underlying biological phenomena presents special challenges in formulating, validating, and applying microbial models to real-world applications. In that context, the narrow purpose of this article is to (1) outline the general terminology and constructs of microbial models, (2) evaluate the state of knowledge/state of the art in application of these models, and (3) offer observations about current limitations and future opportunities in the area of predictive microbiology for food process modeling. [source] | |||||||||||||||||||||||||||||||