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Hot Water (hot + water)

Distribution by Scientific Domains
Chemistry36%
Engineering18%
Life Sciences13%
Medical Sciences11%
Polymers and Materials Science9%
Humanities and Social Sciences4%
3 Other Domains9%
Distribution within Chemistry
General & Introductory Food Science & Technology61%
Chemical Engineering25%

Kinds of Hot Water

  • liquid hot water
    		•

    Terms modified by Hot Water

  • hot water extract
    		•
  • hot water extraction
    		•
  • hot water treatment
    		•

    Selected Abstracts

    Thermal Inactivation of Salmonella on Cantaloupes Using Hot Water

    JOURNAL OF FOOD SCIENCE, Issue 2 2006
    Ethan B. Solomon
    ABSTRACT The inactivation of Salmonella on cantaloupes using hot water was investigated. Whole melons, inoculated with a cocktail of Salmonella isolates, were subjected to thermal treatments of various lengths in water at 65 °C, 75 °C, and 85 °C. Treatment with water at 85 °C for 60 and 90 s resulted in reductions of up to 4.7 log colony forming units (CFU) per square centimeter of rind. However, the rind of melons treated at 85 °C for 90 s were noticeably softer than the rind of melons treated for 60 s. Thermal penetration profiles were measured and computer simulations were conducted to verify the effect of hot water treatment conditions on the internal temperatures of cantaloupe melons. Experimental and simulation data indicated that the internal temperature of melons treated with hot water did not increase rapidly compared with the rind temperature. Regardless of the process temperature used, the temperature of the edible flesh, 10 mm from the surface of the rind, remained at least 40 °C cooler than the surface temperature of cantaloupe melons. These results demonstrate the utility of hot water for the inactivation of Salmonella on cantaloupes and provide a framework to producers of fresh-cut melon for the potential use of hot water as an intervention treatment. [source]

    An operational algorithm for residential cogeneration systems based on the monitored daily-basis energy demand

    ELECTRICAL ENGINEERING IN JAPAN, Issue 2 2010
    Yuka Yamagishi
    Abstract Residential cogeneration systems with PEFC are promising as distributed power system resources with the ability to improve energy system efficiency. However, it is important to develop an efficient algorithm for operation because the energy demand at each house differs greatly from day to day. In this paper, we propose an operational algorithm and evaluate it from the viewpoint of energy conservation and economic effectiveness based on the energy demand characteristics. In the algorithm, the hot water and electricity demand on the next day are estimated based on the average of past data. The results of simulations using actually monitored energy demand data indicate that (1) the greater the electrical demand of a household, the more effective this algorithm becomes with respect to energy conservation; (2) the greater the hot water demand of a household, the more effective this algorithm becomes with respect to economic effectiveness. © 2009 Wiley Periodicals, Inc. Electr Eng Jpn, 170(2): 37,45, 2010; Published online in Wiley InterScience (www.interscience.wiley. com). DOI 10.1002/eej.20892 [source]

    A Screening test for the prediction of Dravet syndrome before one year of age

    EPILEPSIA, Issue 4 2008
    Junri Hattori
    Summary Purpose: Our aim was to develop a screening test to predict Dravet syndrome before the first birthday based on the clinical characteristics of infants and the SCN1A mutation analysis. Methods: Ninety-six patients who experienced febrile seizures before the age of one were enrolled. The patients were divided into two groups,the Dravet syndrome group (n = 46) and the non-Dravet syndrome group (n = 50). We compared the clinical characteristics before one year of age of the two groups. We analyzed all coding exons of the SCN1A gene by the direct sequencing method. Scores from 0 to 3 were assigned to each risk factor based on the odds ratio and p-value. Results: An age of onset of febrile seizure , 7 months, a total number of seizures , 5, and prolonged seizures lasting more than 10 min. were regarded as significant risk factors for Dravet syndrome. Other factors highly predictive of this syndrome were hemiconvulsions, partial seizures, myoclonic seizures, and hot water,induced seizures. A total clinical score of six or above was the cutoff value indicating a high risk of Dravet syndrome. SCN1A missense and truncated mutations were detected significantly more often in the Dravet syndrome group than in the non-Dravet syndrome group. Discussion: This simple screening test was designed to be used by general pediatricians. It could help to predict Dravet syndrome before one year of age. If the sum of the clinical risk score is , 6, then the performance of an SCN1A mutation analysis is recommended. [source]

    Chemical modification of pyroclastic rock by hot water: an experimental investigation of mass transport at the fluid,solid interface

    GEOFLUIDS (ELECTRONIC), Issue 1 2009
    J. HARA
    Abstract Hydrothermal water,(pyroclastic) rock interactions were examined using flow-through experiments to deduce the effect of mass transport phenomena on the reaction process. A series of experiments were conducted over the temperature range 75,250°C, with a constant temperature for each experiment, and at saturated vapour pressure, to estimate the apparent rate constants as a function of temperature. Based on the chemistry of analysed solutions, the water,rock interaction in the experiments was controlled by diffusion from the reaction surface and by the existence of a surface layer at the rock,fluid interface, which regulated the chemical reaction rate. The reaction progress depended to a high degree on flow velocity and temperature conditions, with element abundances in the fluid significantly affected by these factors. Mass transport coefficients for diffusion from the rock surface to the bulk solution have been estimated. Ca is selectively depleted under lower temperature conditions (T < 150°C), whereas Na is greatly depleted under higher temperature conditions (T > 150°C), and K reaction rates are increased when flow velocity increases. Using these conditions, specific alkali and alkali earth cations were selectively leached from mineral surfaces. The ,surface layer' comprised a 0.5,1.8 mm boundary film on the solution side (the thickness of this layer has no dependence on chemical character) and a reaction layer. The reaction layer was composed of a Si, Al-rich cation-leached layer, whose thickness was dependent on temperature, flow velocity and reaction length. The reaction layer varied in thickness from about 10,4 to 10,7 mm under high temperature/low fluid velocity and low temperature/high fluid velocity conditions, respectively. [source]

    Original article: Glass transition temperature of hard chairside reline materials after post-polymerisation treatments

    GERODONTOLOGY, Issue 3 2010
    Vanessa M. Urban
    doi:10.1111/j.1741-2358.2009.00312.x Glass transition temperature of hard chairside reline materials after post-polymerisation treatments Objective:, This study evaluated the effect of post-polymerisation treatments on the glass transition temperature (Tg) of five hard chairside reline materials (Duraliner II-D, Kooliner-K, New Truliner-N, Ufi Gel hard-U and Tokuso Rebase Fast-T). Materials and methods:, Specimens (10 × 10 × 1 mm) were made following the manufacturers' instructions and divided into three groups (n = 5). Control group specimens were left untreated. Specimens from the microwave group were irradiated with pre-determined power/time combinations, and specimens from the water-bath group were immersed in hot water at 55°C for 10 min. Glass transition (°C) was performed by differential scanning calorimetry. Data were analysed using anova, followed by post hoc Tukey's test (, = 0.05). Results:, Both post-polymerisation treatments promoted a significant (p < 0.05) increase in the Tg of reline material K. Materials K, D and N showed the lowest Tg (p < 0.05). No significant difference between T and U specimens was observed. Conclusion:, Post-polymerisation treatments improved the glass transition of material Kooliner, with the effect being more pronounced for microwave irradiation. [source]

    Relining of prosthesis with auto-polymerizing hard denture reline resins: effect of post-polymerization treatment on flexural strength

    GERODONTOLOGY, Issue 3 2009
    Jessica Mie Ferreira Koyama Takahashi
    Background:, It has been suggested that microwave irradiation and prosthesis immersion in hot water after its polymerization may improve mechanical and viscoelastic properties of acrylic resins. Purpose:, This study was proposed to verify the influence of microwave post-polymerization (PP) treatment over the flexural strength of thermo-polymerizing acrylic resin specimens (QC-20) relined or not with two different composition hard chairside auto-polymerizing reliners [Kooliner (K) and New Truliner (NT)]. Materials and Methods:, For this study, 50 specimens of 64 × 10 × 3.3 mm were polymerized and distributed into five groups. G1 (control) specimens without relining and PP; G2 specimens relined with K, without PP; G3 specimens relined with NT, without PP; G4 specimens relined with K, with PP (microwave irradiation with 650 W for 5 min); G5 specimens relined with NT, with PP. Tests were performed on a universal testing machine Instron 4411 with compression speed of 5 mm/min. Results:, Specimens of K without PP did not show statistically different results (p < 0.05) when compared with control. However, when submitted to PP these specimens showed a significant increase in flexural strength. Specimens of NT showed the lowest flexural strength of all groups, with or without PP when compared with control and K groups. Conclusion:, Microwave PP (650 W for 5 min) proved to be an effective method of improving the flexural strength of K relined prosthesis. However, it did not seem to affect NT specimens. [source]

    Will northern fish populations be in hot water because of climate change?

    GLOBAL CHANGE BIOLOGY, Issue 10 2007
    SAPNA SHARMA
    Abstract Predicted increases in water temperature in response to climate change will have large implications for aquatic ecosystems, such as altering thermal habitat and potential range expansion of fish species. Warmwater fish species, such as smallmouth bass, Micropterus dolomieu, may have access to additional favourable thermal habitat under increased surface-water temperatures, thereby shifting the northern limit of the distribution of the species further north in Canada and potentially negatively impacting native fish communities. We assembled a database of summer surface-water temperatures for over 13 000 lakes across Canada. The database consists of lakes with a variety of physical, chemical and biological properties. We used general linear models to develop a nation-wide maximum lake surface-water temperature model. The model was extended to predict surface-water temperatures suitable to smallmouth bass and under climate-change scenarios. Air temperature, latitude, longitude and sampling time were good predictors of present-day maximum surface-water temperature. We predicted lake surface-water temperatures for July 2100 using three climate-change scenarios. Water temperatures were predicted to increase by as much as 18 °C by 2100, with the greatest increase in northern Canada. Lakes with maximum surface-water temperatures suitable for smallmouth bass populations were spatially identified. Under several climate-change scenarios, we were able to identify lakes that will contain suitable thermal habitat and, therefore, are vulnerable to invasion by smallmouth bass in 2100. This included lakes in the Arctic that were predicted to have suitable thermal habitat by 2100. [source]

    Production and sensory characteristics of flavoured soymilk samples

    INTERNATIONAL JOURNAL OF CONSUMER STUDIES, Issue 3 2003
    Christina Antwiwaa Nti
    Abstract The sensory quality characteristics of four flavoured soymilk samples including vanilla, banana, coffee and chocolate were evaluated at varying concentrations of the flavour. This was done to establish the most acceptable flavour and desired concentration for commercial production of soymilk and also to facilitate increased consumption of soymilk for improved nutrition. Hot extraction of the milk from blanched soybeans was achieved by blending in hot water and sieving through muslin cloth. Different concentration levels of the flavours being assessed, namely chocolate, coffee, vanilla and banana, were added. Consumer preference for the various samples was assessed using a nine-point hedonic scale. Addition of flavours was found to improve the sensory characteristics and consumer preference of soymilk. Colour, taste, aroma, mouthfeel and hence overall acceptability of the soymilk samples were improved significantly by the addition of vanilla, banana, coffee and chocolate flavours. The maximum concentrations of the individual flavours for optimal sensory impact were established. Based on the results, the following flavour concentrations are recommended per 100 ml of soymilk: 0.03% vanilla, 0.01% banana, 1.5% coffee and 4% chocolate. [source]

    Thermodynamic optimization of a solar system for cogeneration of water heating and absorption cooling

    INTERNATIONAL JOURNAL OF ENERGY RESEARCH, Issue 13 2008
    R. Hovsapian
    Abstract This paper presents a contribution to understanding the behavior of solar-powered air conditioning and refrigeration systems with a view to determining the manner in which refrigeration rate, mass flows, heat transfer areas, and internal architecture are related. A cogeneration system consisting of a solar concentrator, a cavity-type receiver, a gas burner, and a thermal storage reservoir is devised to simultaneously produce heat (hot water) and cooling (absorption refrigerator system). A simplified mathematical model, which combines fundamental and empirical correlations, and principles of classical thermodynamics, mass and heat transfer, is developed. The proposed model is then utilized to simulate numerically the system transient and steady-state response under different operating and design conditions. A system global optimization for maximum performance (or minimum exergy destruction) in the search for minimum pull-down and pull-up times, and maximum system second law efficiency is performed with low computational time. Appropriate dimensionless groups are identified and the results are presented in normalized charts for general application. The numerical results show that the three-way maximized system second law efficiency, ,II,max,max,max, occurs when three system characteristic mass flow rates are optimally selected in general terms as dimensionless heat capacity rates, i.e. (,ss, ,wxwx, ,Hs)opt=(0.335, 0.28, 0.2). The minimum pull-down and pull-up times, and maximum second law efficiencies found with respect to the optimized operating parameters are sharp and, therefore, important to be considered in actual design. As a result, the model is expected to be a useful tool for simulation, design, and optimization of solar energy systems in the context of distributed power generation. Copyright © 2008 John Wiley & Sons, Ltd. [source]

    Improved design of mantle tanks for small low flow SDHW systems

    INTERNATIONAL JOURNAL OF ENERGY RESEARCH, Issue 12 2006
    Simon Furbo
    Abstract Side-by-side tests of two small low flow solar domestic hot water (SDHW) systems based on mantle tanks have been carried out under the same test conditions in a laboratory test facility. The systems are identical with exception of the mantle tanks. One of the mantle tanks has the mantle inlet port located at the top of the mantle and the other mantle tank has the mantle inlet port moved 0.175 m down from the top of the mantle. The thermal performance is almost the same for the two systems in the measuring period of 252 days. The solar fractions were 0.66 and 0.68 for the two systems. The tests showed also that the system with the low mantle inlet perform better than the system with the high mantle inlet in periods with low solar fractions, that is in less sunny periods. Further, calculations with a simulation model for low flow SDHW systems based on mantle tanks showed that mantle tanks currently marketed can be greatly improved by relatively simple design changes: increasing the height/diameter ratio, reducing the mantle height and increasing the insulation thickness on the sides of the tank. Copyright © 2006 John Wiley & Sons, Ltd. [source]

    Effect of water inlet velocity on thermal stratification in a mantled hot water storage tank

    INTERNATIONAL JOURNAL OF ENERGY RESEARCH, Issue 3 2006
    N. Altuntop
    Abstract Thermal stratification in a mantled hot water storage tank is analysed numerically for different water inlet velocities. The aim is to obtain higher thermal stratification and supply hot water for usage as long as possible. Twelve different water inlet velocities to the hot water storage tank are considered. The numerical method is validated by comparing its results against experimental and numerical results from the literature. It turned out that the results obtained from the numerical analysis have shown very good agreements with the results from previous works. As a result, the water temperature in the tank increases with the increase of the water inlet velocities to the mantle but this increment is not proportional. After a period of operation of 7.2 h, which corresponds to the average sunshine duration in Turkey, temperature increments of 6.5 and 35 K have been estimated for the hot water inlet velocities of 0.01 and 0.3 m s,1, respectively, at a radial distance of 0.1 m and a height of 1 m inside the storage tank. Copyright © 2005 John Wiley & Sons, Ltd. [source]

    A new type of EFHAT power generation system with effective utilization of latent heat

    INTERNATIONAL JOURNAL OF ENERGY RESEARCH, Issue 13 2005
    Hongguang Jin
    Abstract On the basis of synergetic integration of an externally fired humid air turbine (EFHAT) cycle and effective recovery of latent heat from the exhaust gas of gas turbine, we have proposed a new type of EFHAT power generation system with effective utilization of latent heat, different from traditional EFHAT system. Due to use of clean humid air as working substance, latent heat can be recovered and utilized to generate hot water for the humidifier. This will enhance the humidification ability, giving rise to performance improvement of the system. As a result, at the turbine inlet temperature of 1123 K, the thermal efficiency of this new system may be expected to be as high as 47,48%. Additionally, we obtained the analytical expressions of system performance, and disclosed the relative relationship of system efficiency between the new EFHAT system and the pure externally fired power system. Copyright © 2005 John Wiley & Sons, Ltd. [source]

    Fuzzy controlled central heating system

    INTERNATIONAL JOURNAL OF ENERGY RESEARCH, Issue 15 2002
    Faruk Mendi
    Abstract In this paper a comparison study was carried out in order to understand how two different systems, classical and fuzzy logic control of central heating affect the economy and comfort of private homes or offices. Also a literature review was done to help decide which one of these systems is more effective. The objective of the fuzzy controller heating system is to estimate the actual heat requirement of the house. It uses a total of five inputs, four of which are derived from energy consumption curve, using conventional digital filtering techniques; the fifth is the average outdoor temperature, whereas, the classical control system burns diesel type fuel in its furnace to heat the water supply (boiler). From the boiler, the hot water is distributed by a pipe system to the individual radiators in the house. Thereby, it is shown that the fuzzy controlled heating system is more effective, also it maximizes the economy and the comfort of the consumer. Copyright © 2002 John Wiley & Sons, Ltd. [source]

    Analysis of skin images using texture descriptor by a combined statistical and structural approach

    INTERNATIONAL JOURNAL OF IMAGING SYSTEMS AND TECHNOLOGY, Issue 6 2007
    C. Umarani
    Abstract In this article, an attempt has been made to analyze various skin (textured) images. They are caused because of hot water, chemical, electrical, thermal, cigarette, etc. These images are analyzed using our texture representation scheme. Our approach uses a set of 92 texture primitives. They are tested for the presence of texture by a statistical design of experiments based approach [Ganesan and Bhattacharyya, Pattern Recogn 28 (1995), 99,105]. These texture primitives are concluded as the local descriptor and their distribution over the entire image is the global representation called texture primitive spectrum. The set of texture primitives and the texture primitive spectrums are successful for a number of Bench mark images (Brodatz, Texture,A photographic album for artists and designers, Reinbold, New York, 1968; Vistex, Available at http://www.white.media.mit.edu\vismod\imgery\Vision Texture, MIT Media Lab, 1995). Using the texture primitive spectrum, several texture images have been categorized as micro, macro, fine, and coarse and a trend is obtained. Similarly, a set of skin images affected by severe burn with many causes are analyzed. The severity has been quantified and concluded based on simple and weighted mean computed for the texture primitive spectrums. The extent of burn and hence the curing duration can be approximated from the results. The outcome of our experimentation with ground truth and the opinion from the experts are closely matching. © 2008 Wiley Periodicals, Inc. Int J Imaging Syst Technol, 17, 359,366, 2007 [source]

    Heat resistance of Cronobacter species (Enterobacter sakazakii) in milk and special feeding formula

    JOURNAL OF APPLIED MICROBIOLOGY, Issue 3 2009
    T.M. Osaili
    Abstract Aim:, To determine D - and z -values of Cronobacter species (Enterobacter sakazakii) in different reconstituted milk and special feeding formula and the effect of reconstitution of powdered milk and special feeding formula with hot water on the survival of the micro-organism. Methods and Results:, Five Cronobacter species (four C. sakazakii isolates and C. muytjensii) were heated in reconstituted milk or feeding formula pre-equilibrated at 52,58°C for various times or mixed with powdered milk or feeding formula prior to reconstitution with water at 60,100°C. The D -values of Cronobacter at 52,58°C were significantly higher in whole milk (22·10,0·68 min) than in low fat (15·87,0·62 min) or skim milk (15·30,0·51 min) and significantly higher in lactose-free formula (19·57,0·66 min) than in soy protein formula (17·22,0·63 min). The z -values of Cronobacter in reconstituted milk or feeding formula ranged from 4·01°C to 4·39°C. Water heated to ,70°C and added to powdered milk and formula resulted in a > 4 log10 reduction of Cronobacter. Conclusions:, The heat resistance of Cronobacter should not allow the survival of the pathogen during normal pasteurization treatment. The use of hot water (,70°C) during reconstitution appears to be an effective means to reduce the risk of Cronobacter in these products. Significance and Impact of the Study:, This study supports existing data available to regulatory agencies and milk producers that recommended heat treatments are sufficient to substantially reduce risk from Cronobacter which may be present in these products. [source]

    Cross-contamination in the kitchen: effect of hygiene measures

    JOURNAL OF APPLIED MICROBIOLOGY, Issue 2 2008
    A.E.I. De Jong
    Abstract Aims:, To determine the effect of hygiene measures on cross-contamination of Campylobacter jejuni at home and to select a safe tracer organism for C. jejuni. Methods and Results: Comparative tests were conducted with nonpathogenic Escherichia coli and Lactobacillus casei and L. casei was chosen as the safe tracer organism. Salads containing chicken breast fillet contaminated with a known number of C. jejuni and L. casei were prepared according to different cross-contamination scenarios and contamination levels of salads were determined. Cross-contamination could be strongly reduced when cleaning cutting board and cutlery with hot water (68°C), but generally was not prevented using consumer-style cleaning methods for hands and cutting board. Conclusions:, Dish-washing does not sufficiently prevent cross-contamination, thus different cutting boards for raw meat and other ingredients should be used and meat,hand contact should be avoided or hands should be thoroughly cleaned with soap. Lactobacillus casei can be used as a safe tracer organism for C. jejuni in consumer observational studies. Significance and Impact of the Study:, Cross-contamination plays an important role in the transmission of food-borne illness, especially for C. jejuni. This study delivers suitable data to quantitatively assess the risk of campylobacteriosis caused by cross-contamination and it shows the effect of different preventive hygiene measures. [source]

    Fermentation of enzymatic hydrolysates from olive stones by Pachysolen tannophilus

    JOURNAL OF CHEMICAL TECHNOLOGY & BIOTECHNOLOGY, Issue 3 2009
    Manuel Cuevas
    Abstract BACKGROUND: Olive stones were pretreated with liquid hot water (LHW or autohydrolysis) at maximum temperatures between 175 and 225 °C (severity factors, logR0, between 2.73 and 4.39) to be subjected (both liquid and solid components) afterwards to enzymatic hydrolysis with cellulases from Trichoderma viride. Ethanol fermentation of hydrolysates was performed with the non-traditional yeast Pachysolen tannophilus ATCC 32691. RESULTS: After the enzymatic step, yields of hemicellulose solubilization reached 100%, while the cellulose was only partially hydrolysed (23%, logR0 = 4.39). The maximum yields in total reducing sugars and acetic acid, at the upper end of the severity range, was close to 0.25 and 0.04 g g,1 dry stone, respectively. During the fermentation stage, the increase in R0 reduced the maximum specific growth rate, biomass productivity, and overall biomass yield. The overall yields of ethanol and xylitol ranged, respectively, from 0.18 to 0.25 g g,1 and from 0.01 to 0.13 g g,1. CONCLUSIONS: The results demonstrate the possibility of producing ethanol from olive stones, making use of the cellulose and hemicellulose fraction of the waste. It was confirmed that the overall yield in xylitol strongly depended on severity factor, while the overall yield in ethanol remained practically constant for all the pretreatment conditions tested. Copyright © 2008 Society of Chemical Industry [source]

    Sorption of tannic acid on zirconium pillared clay

    JOURNAL OF CHEMICAL TECHNOLOGY & BIOTECHNOLOGY, Issue 1 2002
    P Vinod
    Abstract Zirconium pillared clay (PILC) was prepared using montmorillonite as the base clay. Adsorption of tannic acid (tannin) was studied by a batch equilibrium technique, as a function of adsorbate concentration, temperature, pH, agitation speed, particle size of the adsorbent and ionic strength. The process of uptake is governed by diffusion controlled first-order reversible rate kinetics. The higher uptake for the pH range 4.0,6.0 was attributed to external hydrogen bonding between phenolic-OH groups of tannin molecules and the hydrogen bonding sites on the clay. The removal of tannin by adsorption was found to be >99.0% depending on the initial concentration in the pH range of 4.0,6.0. The process involves both film and pore diffusion to different extents. The effects of solute concentration, temperature, agitation speed and particle size on the diffusion rate were investigated. Tannin uptake was found to increase with ionic strength due to the compression of diffuse double layers. The applicability of Langmuir and Freundlich isotherm models has been tested. The maximum adsorption capacity of PILC was found to be 45.8,µmol,g,1 of clay and the affinity constant is 2.9,×,10,2,dm3,µmol,1 at 30,°C. Thermodynamic parameters such as ,G,°,,H,° and ,S,° were calculated to predict the nature of adsorption. The isosteric enthalpies of adsorption were also determined and found to decrease with increasing surface coverage. Regeneration with hot water (60,°C) has been investigated for several cycles with a view to recovering the adsorbed tannin and also restoring the sorbent to its original state. Copyright © 2001 Society of Chemical Industry [source]

    REDUCTIONS OF ESCHERICHIA COLI, COLIFORMS, AEROBIC PLATE COUNTS AND CAMPYLOBACTER JEJUNI BY A SMALL-SCALE, HIGH-PRESSURE SYSTEM DEVISED TO CLEAN A MINIATURIZED POULTRY GIBLETS TRANSPORT SYSTEM

    JOURNAL OF FOOD SAFETY, Issue 4 2009
    OMAR A. OYARZABAL
    ABSTRACT The efficacy of using direct high-pressure hot water (60C, 140F) and a quaternary ammonium compound to clean the inside of stainless steel pipe used to transport chicken giblets was evaluated. The giblets were collected from a commercial processing plant and were inoculated with Campylobacter jejuni. The cleaning system was effective in reducing the numbers of inoculated C. jejuni and naturally occurring mesotrophic bacteria (aerobic plate counts) on the inside surface of the stainless steel pipe used to transport the giblets. However, the decreases in naturally occurring Escherichia coli and coliforms were not significant. These results suggest that additional improvements are needed to better disinfect the piping system used to transport giblets to reduce the potential for cross-contamination with C. jejuni and E. coli. The devised cleaning system could be optimized to reduce the use of chemical agents, the cleaning time and the cost of cleaning pipes in poultry processing facilities. PRACTICAL APPLICATIONS These experiments suggest that the traditional use of hot water and quaternary ammonium compounds to clean the inside of the piping system used to transport chicken giblets may not be sufficient to reduce the contamination with Campylobacter jejuni and mesotrophic bacteria (aerobic plate count). Poultry processors should be aware of the limitations of cleaning closed piping systems and develop and test high-pressure systems to thoroughly clean the pipes used to transport giblets after processing to avoid potential sources of cross-contamination with C. jejuni and mesotrophic bacteria. [source]

    Process Optimization and Consumer Acceptability of Salted Ground Beef Patties Cooked and Held Hot in Flavored Marinade

    JOURNAL OF FOOD SCIENCE, Issue 7 2010
    Subash Shrestha
    Abstract:, Food safety is paramount for cooking hamburger. The center must reach 71 °C (or 68 °C for 15 s) to assure destruction of,E. coli,O157:H7 and other food pathogens. This is difficult to achieve during grilling or frying of thick burgers without overcooking the surface. Thus, the feasibility of partially or completely cooking frozen patties in liquid (93 °C water) together with hot holding in liquid was investigated. Initial studies demonstrated that compared to frying, liquid cooking decreased (P,< 0.05) patty diameter (98 compared with 93 mm) and increased (P,< 0.05) thickness (18.1 compared with 15.6 mm). Liquid cooked patties had greater weight loss (P,< 0.05) immediately after cooking (29 compared with 21%), but reabsorbed moisture and were not different from fried patties after 1 h hot water holding (61 °C). Protein and fat content were not affected by cooking method. However, liquid cooked patties were rated lower (P,< 0.05) than fried patties for appearance (5.7 compared with 7.5) and flavor (5.9 compared with 7.5). An 8-member focus group then evaluated methods to improve both appearance and flavor. Salted, grill-marked patties were preferred, and caramel coloring was needed in the marinade to obtain acceptable flavor and color during liquid cooking or hot holding. Patties with 0.75% salt that were grill-marked and then finish-cooked in hot marinade (0.75% salt, 0.3% caramel color) were rated acceptable (P,< 0.05) by consumers for up to 4 h hot holding in marinade, with mean hedonic panel ratings > 7.0 (like moderately) for appearance, juiciness, flavor, and texture. Practical Application: Grill-marked and marinade-cooked ground beef patties reached a safe internal cooking temperature without overcooking the surface. Burgers cooked using this method maintained high consumer acceptability right after cooking and for up to 4 h of hot holding. Consumers and foodservice operations could use this method without specialized equipment, and instead use inexpensive and common equipment such as a soup pot or a restaurant steam table. Use of marinades (salt/caramel color or others) in this cooking and holding method provides a nearly endless culinary flavoring opportunity. [source]

    Antioxidant Properties of Edible Basidiomycete,Phellinus igniarius,in Submerged Cultures

    JOURNAL OF FOOD SCIENCE, Issue 1 2010
    Ming Yeou Lung
    ABSTRACT:, Dried mycelia and mycelia-free broths produced by submerged cultures of,Phellinus igniarius,under optimal culture conditions were extracted using methanol and hot water and investigated for antioxidant properties. Methanolic extracts from dried mycelia (MEM) and mycelia-free broth (MEB) showed significant antioxidant properties for all EC50 values less than 10 mg/mL except for MEB in scavenging effects on DPPH radicals. Hot water extracts from dried mycelia (HWEM) were evidenced by their low EC50 values (<10 mg/mL) to be effective in reducing power, chelating effect on ferrous ions, and scavenging effect on superoxide anions. ,-tocopherol was mainly found in MEM and ,-tocopherol in MEB. Ascorbic acid and total flavonoids were abundant in methanolic extracts (MEM + MEB), whereas total phenols were rich in HWEM. An excellent correlation between contents of total phenols and EC50 values was accomplished for antioxidant activity (R2= 0.996) and chelating ferrous ions ability (R2= 0.922). Practical Application: In our paper, the products by submerged culture of,Phellinus igniarius,exhibited powerful antioxidant properties. Results told that extracts from fermenting products by,P. igniarius,might be good sources for antioxidant-related functional foods and pharmaceutical industries. [source]

    Influence of Extrusion-Cooking Parameters on Some Quality Aspects of Precooked Pasta-Like Products

    JOURNAL OF FOOD SCIENCE, Issue 5 2009
    A. Wójtowicz
    ABSTRACT:, The present article aims to evaluate some quality parameters and texture characteristics of precooked wheat pasta-like products. Using the methods for pasta and instant noodles the tested parameters were water absorption, starch gelatinization degree, cooking losses, and hardness. The texture profile was characterized using Zwick apparatus by cutting test with the head speed of 10 mm/min and expressed as hardness and firmness of hydrated products. SEM pictures were used to illustrate the internal structure of dry and cooked pasta-like products. Dough moisture content and process conditions influenced all tested quality parameters of the pasta-like products processed on a modified single screw extrusion-cooker TS-45 with L: D,=,16: 1. Good organoleptical quality (notes higher than 4 in a 5-point scale) and firm texture were observed for common wheat flour pasta processed at 30% m.c. Hardness and firmness of hydrated products lowered with a longer hydration time in hot water. The firmest texture and low stickiness was observed for products with a highest starch gelatinization degree. [source]

    Effect of Hot Water Surface Pasteurization of Whole Fruit on Shelf Life and Quality of Fresh-Cut Cantaloupe

    JOURNAL OF FOOD SCIENCE, Issue 3 2008
    X. Fan
    ABSTRACT:, Cantaloupes are associated with recent outbreaks of foodborne illnesses and recalls. Therefore, new approaches are needed for sanitization of whole and cut fruit. In the present study, whole cantaloupes were submerged into water in the following 3 conditions: 10 °C water for 20 min (control), 20 ppm chlorine at 10 °C for 20 min, and 76 °C water for 3 min. Populations of microflora were measured on the rinds of the whole cantaloupes. Quality and microbial populations of fresh-cut cantaloupes prepared from whole fruit were analyzed after 1, 6, 8, 10, 13, 16, and 20 d of storage at 4 °C. The hot water significantly reduced both total plate count (TPC) and yeast and mold count on rind of whole fruits while chlorine or cold water wash did not result in a significant reduction of microbial population. Fresh-cut pieces prepared from hot water-treated cantaloupes had lower TPC than the other 2 treatments in the later storage periods (days 13 to 20) in 2 of 3 trials. The hot water treatment of whole fruits was inconsistent in reducing yeast and mold count of fresh-cut pieces. Soluble solids content, ascorbic acid content, fluid loss, and aroma and appearance scores were not consistently affected by either hot water or chlorine treatment. Our results suggested that hot water pasteurization of whole cantaloupes frequently resulted in lower TPCs of fresh-cut fruit during storage and did not negatively affect quality of fresh-cut cantaloupes. [source]

    Detergent and Sanitizer Stresses Decrease the Thermal Resistance of Enterobacter sakazakii in Infant Milk Formula

    JOURNAL OF FOOD SCIENCE, Issue 3 2008
    T.M. Osaili
    ABSTRACT:, This study determined the effect of acid, alkaline, chlorine, and ethanol stresses on the thermal inactivation of Enterobacter sakazakii in infant milk formula. Unstressed or stressed cells were mixed with reconstituted powdered infant milk formula (PIMF) at temperatures between 52 and 58 °C for various time periods or mixed with PIMF prior to reconstitution with hot water between 50 and 100 °C. D - and z -values were determined using liner regression analysis. In general, detergent and sanitizer stresses decreased the thermal resistance of E. sakazakii in infant milk formula. The results of this study may be of use to regulatory agencies, manufacturers, and infant caregivers to design heating processes to eliminate E. sakazakii. [source]

    Thermal Inactivation of Salmonella on Cantaloupes Using Hot Water

    JOURNAL OF FOOD SCIENCE, Issue 2 2006
    Ethan B. Solomon
    ABSTRACT The inactivation of Salmonella on cantaloupes using hot water was investigated. Whole melons, inoculated with a cocktail of Salmonella isolates, were subjected to thermal treatments of various lengths in water at 65 °C, 75 °C, and 85 °C. Treatment with water at 85 °C for 60 and 90 s resulted in reductions of up to 4.7 log colony forming units (CFU) per square centimeter of rind. However, the rind of melons treated at 85 °C for 90 s were noticeably softer than the rind of melons treated for 60 s. Thermal penetration profiles were measured and computer simulations were conducted to verify the effect of hot water treatment conditions on the internal temperatures of cantaloupe melons. Experimental and simulation data indicated that the internal temperature of melons treated with hot water did not increase rapidly compared with the rind temperature. Regardless of the process temperature used, the temperature of the edible flesh, 10 mm from the surface of the rind, remained at least 40 °C cooler than the surface temperature of cantaloupe melons. These results demonstrate the utility of hot water for the inactivation of Salmonella on cantaloupes and provide a framework to producers of fresh-cut melon for the potential use of hot water as an intervention treatment. [source]

    A Novel Process for the Recovery of Polyphenols from Grape (Vitis vinifera L.) Pomace

    JOURNAL OF FOOD SCIENCE, Issue 2 2005
    Dietmar Kammerer
    ABSTRACT: A novel process for enzyme-assisted extraction of polyphenols from winery by-products was established on a pilot-plant scale. Optimization of enzymatic hydrolysis of grape skins, that is, selection of pectinolytic and cellulolytic enzymes, enzyme-substrate ratio, and time-temperature regime of enzymatic treatment, was conducted on a laboratory scale. Enzyme activities were monitored by viscosity measurement of resuspended grape pomace and by quantification of oligomeric pectin and cellulose degradation products released from cell wall material. Optimal conditions were obtained with 5000 ppm (based on dry matter) of a pectinolytic and 2500 ppm of a cellulolytic enzyme preparation, respectively, at 50°C, which were also applied in pilot-plant scale experiments. Concomitant determination of individual polyphenolics demonstrated a significantly improved yield for most compounds when compared with experiments without enzyme addition. Recovery rates were comparable to those obtained when grape pomace was extracted using sulfite. Pre-extraction of the pomace with hot water followed by treatment with cell wall degrading enzymes even increased yields of phenolic compounds. Only some quercetin glycosides and malvidin coumaroylglucoside were partly hydrolyzed due to enzyme side activities. This new process may provide a valuable alternative to the application of sulfite, which is considered crucial in food processing. [source]

    Complete dissolution and hydrolysis of wood in hot water

    AICHE JOURNAL, Issue 10 2008
    Zhen Fang
    Abstract When willow and water were heated rapidly (7,16°C/s) to high temperatures and high pressures, most of willow (90 vol %) dissolved in water at 341°C in 2.5 s without complete dissolution. Adding 0.8 wt % Na2CO3, complete dissolution of willow (concentration up to 35 vol %) was observed at 329,367°C and water densities of 322,787 kg/m3 (14,106 MPa) in 1.5 s. By cooling the solublized willow immediately, micron particles were obtained via precipitation. If heated further to 400°C, willow was completely hydrolyzed to sugars/sugar oligomers in 14.6 s at homogeneous conditions. A flow reactor was proposed to completely solubilize willow for the production of micron particles, sugars, bio-fuels and chemicals continuously. © 2008 American Institute of Chemical Engineers AIChE J, 2008 [source]

    The anti-inflammatory modulatory role of Solidago chilensis Meyen in the murine model of the air pouch

    JOURNAL OF PHARMACY AND PHARMACOLOGY: AN INTERNATI ONAL JOURNAL OF PHARMACEUTICAL SCIENCE, Issue 4 2008
    Rafael Liz
    The aim of this study was to investigate the anti-inflammatory efficacy of an aqueous extract (AE), and its butanolic (BuOH) and aqueous residual (AR) fractions, derived from the rhizome of Solidago chilensis in inflammation caused by carrageenan in mice. Solidago chilensis Meyen rhizome was extracted using hot water at 90°C under infusion. The extract was filtered and lyophilized. Part of the aqueous extract was fractionated with n-BuOH, resulting in butanolic (BuOH) and aqueous residual (AR) fractions. Adult Swiss mice were used in the in-vivo experiments. We evaluated the effect of rhizome aqueous extract of Solidago chilensis and these two derived fractions on the inflammation induced by carrageenan in the mouse model of the air pouch. The aqueous extract and its derived fractions significantly inhibited leucocytes, neutrophils, exudation, myeloperoxidase and adenosine deaminase activity, as well as nitric oxide, interleukin-1 beta (IL-1,), neutrophil chemokine (KC) and tumour necrosis factor-alpha (TNF-,) levels (P < 0.05). Indometacin and dexamethasone inhibited all the studied inflammatory parameters (P < 0.01) with the exceptions that indometacin did not inhibit TNF-, levels and dexamethasone did not inhibit KC levels (P > 0.05). These results indicate that Solidago chilensis has a significant anti-inflammatory action on acute inflammatory responses and that its inhibitory activity may be due not only to the inhibition of pro-inflammatory mediators, but also to the inhibition of leucocyte infiltration. [source]

    Low Water Swelling and High Proton Conducting Sulfonated Poly(arylene ether) with Pendant Sulfoalkyl Groups for Proton Exchange Membranes

    MACROMOLECULAR RAPID COMMUNICATIONS, Issue 24 2007
    Jinhui Pang
    Abstract Novel side-chain-type sulfonated poly(arylene ether) with pendant sulfoalkyl group copolymers (PSA-SPAE-6F) have been synthesized by direct copolymerization from a new sulfonated monomer, sodium 3-(4-(2,6-difluorobenzoyl)phenyl)propane-1-sulfonate. The sulfonate content could be easily controlled by adjusting the sulfonated and the unsulfonated monomer feed ratio. The obtained copolymers all show good thermal and mechanical properties. It should be noted that the most highly sulfonated copolymer, PSA-SPAE-6F90 with an ion exchange capacity of 1.30 mequiv,·,g,1, shows a proton conductivity of 0.11 S,·,cm,1 and a water swelling ratio of only 12.9% at 100,°C, which indicates its high proton conductivity and excellent dimensional stability in hot water. [source]

    Novel Biomembrane-Mimicking Polymer Surface with Environmental Responsiveness

    MACROMOLECULAR RAPID COMMUNICATIONS, Issue 17 2005
    Hong Tan
    Abstract Summary: In this article, we designed and synthesized novel segmented poly(carbonate urethane)s containing both hydrophobic fluorinated alkyl group and hydrophilic phosphatidylcholine polar head groups on the side chain. The contact angle measurement, XPS, together with ATR-IR investigation indicated a reversible overturn of the phosphatidylcholine groups with the movement of the hydrophobic fluorinated alkyl groups when the samples were treated in dry air or water. The change in environment from air to water induced a reorganization of the surface in order to minimize the interfacial free energy, resulting in a macroscopic change of surface wettability. The good environmental responsiveness of such biomembrane-mimicking films may find successful applications as biomaterials. Environmentally responsive surface using FPCPCU50 as an example; FPCPCU50 coated on aligned carbon nanotube film and dried in vacuum at 50,°C for 7 h and sample c treated in hot water at 80,°C for 1 h. [source]