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Product Storage (product + storage)
Selected AbstractsCombined effect of mild heat and acetic acid treatment for inactivating Escherichia coli O157:H7, Listeria monocytogenes and Salmonella typhimurium in an asparagus pureeJOURNAL OF APPLIED MICROBIOLOGY, Issue 5 2006J.-H. Shin Abstract Aims:, This study was conducted to validate combined heat and acid treatments for inactivating Escherichia coli O157:H7, Listeria monocytogenes and Salmonella typhimurium in an acidified brine containing, or pickled, asparagus model food. Methods and Results:, A mixture of three strains of E. coli O157:H7, L. monocytogenes and S. typhimurium were inoculated onto pickled asparagus samples. Combinations of various concentrations of acetic acid [0%, 0·25%, 0·5%, 0·75%, 1%, 1·5% and 2% (v/v)] and various temperatures (40°C, 50°C, 60°C and 75°C) were investigated. Following treatment, asparagus samples were stored at room temperature and enumerated at 0, 0·5, 1, 2 and 3 days. Heat and acetic acid treatments were synergistic. The inhibitory effects of these combined treatments on the tested foodborne pathogens were also effective during storage. Loss of green colour in the pickled asparagus significantly increased with increasing concentrations of acetic acid. Conclusions:, Using a combination of mild heat and acetic acid treatments can successfully control E. coli O157:H7, L. monocytogenes and S. typhimurium in pickled asparagus, combinations of heat and acid are synergistic and effective treatments can be selected to reduce adverse effect on colour which occur during product storage. Significance and Impact of the Study:, Mild heating plus acetic acid treatment are synergistic, so combined treatments can be developed, which would lower the temperature and amount of acetic acid required for minimally processed vegetables while maintaining pathogen control. [source] RHEOLOGICAL PROPERTIES OF CRYSTALLIZED HONEY PREPARED BY A NEW TYPE OF NUCLEIJOURNAL OF FOOD PROCESS ENGINEERING, Issue 4 2009YUE-WEN CHEN ABSTRACT Good spreadability is a highly desirable quality for crystallized honey used in product applications. In this study, we processed Taiwanese liquid litchi honey into crystallized honey by adding a new nuclei material, namely 0.1% (w/w) glucose powder, instead of the traditional 5,10% (w/w) natural nuclei. Rheological properties of the resulting product were determined during heating and cooling utilizing small amplitude oscillatory shear to assess spreadability. As the product was heated, it exhibited decreased consistency and improved fluidity (evidenced by decreasing storage modulus [G,] and loss modulus [G,] values) and three distinct regions within the G,curve ("softening,""crystalline plateau" and "melting"). As the product was cooled from 55 to 0C, moduli were lower than those obtained during heating, and the product did not exhibit the three G,curve regions across the temperature range. Therefore, we observed incomplete reversible crystallization and rheological properties during temperature migration. Flow properties of crystallized honey in the 0,25C temperature range could be successfully predicted using the Herschel,Bulkley model (R2 > 0.97). However, the product approached Newtonian flow behavior as temperatures neared the upper end of this range. Higher viscosity and lower yield stress were observed at temperatures below 15C. The crystallized honey developed for this study exhibited shear-thinning properties desirable in honey products intended to be spread. PRACTICAL APPLICATIONS Crystallized honey is traditionally prepared by introducing 5,10% natural nuclei into liquid honey. Our lab developed a new method that replaces the natural nuclei with glucose powder, which, at 0.1% (w/w), produces a good quality creamed honey that, in commercial production, offers the potential for significant production cost advantages. As crystallized honey is used in commercial/consumer applications as a spread, its dynamic rheology is of both academic and industrial interest. In this study, we discuss the physical properties of the crystallized honey developed using glucose powder to help better identify the factors and variables involved in honey spreadability and thus facilitate the development of better honey products with more desirable spreadability profiles. This study also provides a rheological properties and spreadability database for crystallized honey that reflects the range of temperature changes that can be expected to occur during normal product storage and use. [source] Recipe determination and scheduling of gasoline blending operationsAICHE JOURNAL, Issue 2 2010Jie Li Abstract Gasoline is a major contributor to the profit of a refinery. Scheduling gasoline-blending operations is a critical and complex routine task involving tank allocation, component mixing, blending, product storage, and order delivery. Optimized schedules can maximize profit by avoiding ship demurrage, improving order delivery, minimizing quality give-aways, avoiding costly transitions and slop generation, and reducing inventory costs. However, the blending recipe and scheduling decisions make this problem a nonconvex mixed-integer nonlinear program (MINLP). In this article, we develop a slot-based MILP formulation for an integrated treatment of recipe, specifications, blending, and storage and incorporate many real-life features such as multipurpose product tanks, parallel nonidentical blenders, minimum run lengths, changeovers, piecewise constant profiles for blend component qualities and feed rates, etc. To ensure constant blending rates during a run, we develop a novel and efficient procedure that solves successive MILPs instead of a nonconvex MINLP. We use 14 examples with varying sizes and features to illustrate the superiority and effectiveness of our formulation and solution approach. The results show that our solution approach is superior to commercial solvers (BARON and DICOPT). © 2009 American Institute of Chemical Engineers AIChE J, 2010 [source] Applications of mass spectrometry for the structural characterization of recombinant protein pharmaceuticalsMASS SPECTROMETRY REVIEWS, Issue 3 2007Catherine A. Srebalus Barnes Abstract Therapeutic proteins produced using recombinant DNA technologies are generally complex, heterogeneous, and subject to a variety of enzymatic or chemical modifications during expression, purification, and long-term storage. The use of mass spectrometry (MS) for the evaluation of recombinant protein sequence and structure provides detailed information regarding amino acid modifications and sequence alterations that have the potential to affect the safety and activity of therapeutic protein products. General MS approaches for the characterization of recombinant therapeutic protein products will be reviewed with particular attention given to the standard MS tools available in most biotechnology laboratories. A number of recent examples will be used to illustrate the utility of MS strategies for evaluation of recombinant protein heterogeneity resulting from post-translational modifications (PTMs), sequence variations generated from proteolysis or transcriptional/translational errors, and degradation products which are formed during processing or final product storage. Specific attention will be given to the MS characterization of monoclonal antibodies as a model system for large, glycosylated, recombinant proteins. Detailed examples highlighting the use of MS for the analysis of monoclonal antibody glycosylation, deamidation, and disulfide mapping will be used to illustrate the application of these techniques to a wide variety of heterogeneous therapeutic protein products. The potential use of MS to support the selection of cell line/clone selection and formulation development for therapeutic antibody products will also be discussed. © 2007 Wiley Periodicals, Inc., Mass Spec Rev [source] | ||||||||||