Home About us Contact
|
Home About us Contact | ||
|
|
||
Temperature
Kinds of Temperature Terms modified by Temperature Selected AbstractsTHERMAL GAMES: PUTTING TEMPERATURE BACK ON THE EVOLUTIONARY AGENDAEVOLUTION, Issue 4 2010Richard John Walters First page of article [source] EFFECTS OF TEMPERATURE ON CERTAIN POPULATION PARAMETERS OF LIRIOMYZA SATIVAE BLAN-CHARD (DIPTERA: AGROMYZIDAE)INSECT SCIENCE, Issue 2 2000ZHANG Run-jie Abstract, Effects of temperature on population parameters and the intrinsic rate of natural increase of the leafminer, Liriomyza sativae Blanchard, were studied at constant temperatures, 15, 20, 25, 30 and 3593 80% RH and a photoperiod of 12:12 (L:D) in the laboratory with Phaseolus vulgaris as the host plant. Developmental time of the immature stage decreased from 38 d at 15C to lld at 3593 Regression equations relating temperature (t) to development rates (y) for egg, larval and pupal stages, were y = 1.7862t - 13.841, y = 1.162t - 4.946 and y= 0.634t - 5.146, respectively. Longevity of female adult decreased from 20 d at 15°C to 9 d with temperature up to 35C The most favorable temperature range for reproduction was 20°C - 30oC in which the fecundity ranged from 158 to 282 eggs per female. The lowest total mortality was 9% at 25oC and the highest was 49% at 35 93 High intrinsic rate of natural increase (rm) was 0.27 and high net reproductive rate (R0) was 116.8 at temperature range between 25 t and 30 t indicating that this range was optimal for population growth and that population density might increase 117 times per generation under this temperature condition. Mean generation time (T) and time for population to double (t) decreased as temperature increased, showing a negative linear trend with temperature. The relationship between finite rate of increase (A) and temperature, however, was a positive linear regression. [source] EFFECT OF TEMPERATURE ON SWALLOWING REFLEX IN ELDERLY PATIENTS WITH ASPIRATION PNEUMONIAJOURNAL OF AMERICAN GERIATRICS SOCIETY, Issue 12 2004Aya Watando MD No abstract is available for this article. [source] EFFECT OF STORAGE TEMPERATURE ON HISTAMINE FORMATION IN SARDINA PILCHARDUS AND ENGRAULIS ENCRASICOLUS AFTER CATCHJOURNAL OF FOOD BIOCHEMISTRY, Issue 5 2007PIERINA VISCIANO ABSTRACT Histamine formation in Sardina pilchardus and Engraulis encrasicolus as a function of storage temperature was studied. Fish were caught off the Adriatic Coast and were carried immediately to the laboratory. A portion of dorsal muscle from each fish was soon analyzed, while two other portions were examined after storage at two different temperatures (25 and 4C) for 24 and 72 h, respectively. The analyses were carried out by high-performance liquid chromatography (HPLC)-UV and confirmed by HPLC-diode array detector. Histamine concentrations were always higher than the European Community admissible levels in samples stored at 25C. In fish stored at 4C, histamine was detected only in E. encrasicolus. PRACTICAL APPLICATIONS Time experiments were conducted to quantify the histamine formation in scombroid species at two different temperatures. The first assay (24 h, 25C) could reproduce the modality of sale adopted by fishermen or retailers in summer on the one hand, and the maintenance at ambient temperature of semipreserved sardines or anchovies during salting and ripening on the other hand. The second experiment (72 h, 4C) was based on the domestic cold preservation of fish before the consumption, which sometimes occurs some days after purchasing. Even if ice storage is recommended, time/temperature abuse conditions often occur in the fish merchandising chain. The results of this research showed that high histamine concentrations could be found in the analyzed species not only at an abused temperature, but also at a common storage temperature of fish at home. [source] EFFECT OF FROZEN TEMPERATURE AND STORAGE TIME ON CALPAINS, CATHEPSINS (B, B + L, H AND D) AND THEIR ENDOGENOUS INHIBITORS IN GOAT MUSCLESJOURNAL OF FOOD BIOCHEMISTRY, Issue 2 2006N.S. NAGARAJ ABSTRACT The effects of frozen storage on the biochemical properties of myofibrils, muscle proteinases (cathepsins and calpains) and their endogenous inhibitors were investigated. Longissimus dorsi, biceps femoris, semimembranosus and semitendinosus muscles from goat were frozen (,15C) and studied up to 120 days. The results showed that the percentage change in sarcomere length was 8.4,13.1. The calpain activity was determined after separation on a diethylaminoethyl,Sephacel column (Sigma, St. Louis, MO). Significantly greater percentage of calpain II activity was recovered when compared to calpain I. There was a 15,25% loss in calpastatin inhibitory activity, and the cystatin level fell by 11,16% after 80 days. Cathepsin B, B + L, H and D were very stable when compared to calpains. The calcium concentration may also be the factor for calpain activation. The sodium dodecyl sulfate,polyacrylamide gel electrophoresis result showed the appearance of 55 kDa components. It was concluded that calpains, not cathepsins, play an important role in the proteolysis of myofibrillar proteins at the freezing temperature. [source] FLOW PROPERTIES AND TUBE FRICTION FACTOR OF MILK CREAM: INFLUENCE OF TEMPERATURE AND FAT CONTENTJOURNAL OF FOOD PROCESS ENGINEERING, Issue 5 2010RODRIGO DIAZ FLAUZINO ABSTRACT The rheological behavior of milk cream was studied for different fat contents (0.10 to 0.31) and for a wide temperature range (2 and 87C) using a rotational rheometer. Newtonian behavior was observed, except for fat content between 0.20 and 0.31 and temperature between 2 and 33C, where viscoplastic behavior was remarkable. The rheological parameters (Newtonian viscosity, plastic viscosity and yield stress) and density were well correlated to temperature and fat content. Tube friction factor during flow of cream was experimentally obtained at various flow rates, temperatures and tube diameters (86 , Re , 2.3 × 104, 38 , ReB , 8.8 × 103, 1.1 × 103 , He , 6.7 × 103). The proposed correlations for density and rheological parameters were applied for the prediction of friction factor for laminar and turbulent flow of cream using well-known equations for Newtonian and viscoplastic flow. The good agreement between experimental and predicted values confirms the reliability of the proposed correlations for describing the flow behavior of cream. PRACTICAL APPLICATIONS This paper presents correlations for the calculation of density and rheological parameters (Newtonian viscosity, Bingham plastic viscosity and yield stress) of milk cream as functions of temperature (2,87C) and fat content (0.10,0.31). Because of the large temperature range, the proposed correlations are useful for process design and optimization in dairy processing. An example of practical application is presented in the text, where the correlations were applied for the prediction of friction factor for laminar and turbulent tube flow of cream using well-known equations for Newtonian and viscoplastic flow, which are summarized in the text. The comparison with experimental data obtained at various flow rates, temperatures and tube diameters showed a good agreement, which confirms the reliability of the proposed correlations. [source] ACTIVITY DISTRIBUTION OF DIGESTIVE PROTEASES FROM NEMIPTERUS VIRGATUS AND THEIR RESPONSES TO pH VALUE AND TEMPERATUREJOURNAL OF FOOD PROCESS ENGINEERING, Issue 1 2008HONG TAO ABSTRACT In the present study, three groups (I,III) of Nemipterus virgatus, with average body weights of 154.36, 250.72 and 329.09 g, respectively, were used to investigate the changes in the activity and distribution of digestive proteases in different organs and sections of the digestive tract. Another group of N. virgatus (average body weight of 188.41 g) was used to analyze the changes in the activity of digestive proteases in response to various pH values and temperatures. The activity of digestive proteases in all analyzed organs increased with the increase of body weight at the range of 154.36,329.09 g. The activities of digestive proteases in the different sections of the digestive tract were compared, and a similar change was found among groups I,III. The activities of digestive proteases from various organs were in a descending order: pylorus ceca > stomach > foregut > midgut > hindgut > hepatopancreas. Through observing the zymograms of substrate,sodium dodecil sulphate-polyacrylamide gel electrophoresis, many kinds of digestive proteases could be found in different organs and the varieties were changed with the change of body weight. Two peaks in the diagram between protease activity and pH value were found at pH 3.0 and 10.0, respectively. The activity under alkaline condition was 60% higher than that under acidic condition. The optimal temperature for protease activity was 50C, while the protease activity at 10C was only 30% of that at 50C. PRACTICAL APPLICATIONS Nemipterus virgatus is one of the most important commercial fishes in the East China Sea and South China Sea. The digestive tract of N. virgatus is rich in digestive proteases and they can be employed as important biotechnological tools. The activities of digestive proteases from various organs and the effects of pH value and temperature on them were investigated in this study. The effect of body weight of N. virgatus was also evaluated. All these information would be helpful to extensively utilize this resource for the fish process industry. [source] A MODEL FOR TEMPERATURE AND MOISTURE DISTRIBUTION DURING CONTINUOUS MICROWAVE DRYING,JOURNAL OF FOOD PROCESS ENGINEERING, Issue 1 2005D. BOLDOR ABSTRACT A heat and mass transfer model of continuous drying of farmer stock (in-shell, uncured) peanuts (Arachis hypogaea L.) in a planar microwave applicator was developed and investigated. Transport phenomena equations previously developed for batch-type microwave drying were successfully adapted to account for the spatial variation of the electric field inside the applicator. The theoretical equations developed, together with experimental methods, were used to determine the effect of microwave power level and dielectric properties on the temperature profiles and reduction in peanuts' moisture content (mc). The temperature profiles from the solution of these equations matched the experimental ones determined using fiber optic temperature probes inserted into drying peanut pods. An exact theoretical determination of mc reduction during microwave drying was not possible due to the dependence of dielectric properties on mc. The surface temperature distribution of the peanut bed measured using infrared pyrometry was well correlated with internal temperature profiles. [source] GRINDING SPRAY-DRIED MILK POWDER NEAR the GLASS TRANSITION TEMPERATUREJOURNAL OF FOOD PROCESS ENGINEERING, Issue 2 2003GREGORY R. ZIEGLER ABSTRACT The fine grinding of chocolate is typically accomplished on five-roll mills. Chocolate manufacturers consider milk powder, a component of milk chocolate, difficult to grind. Spray-dried milk powders comprise a glassy lactose matrix in which fat globules, air vacuoles and protein are entrapped. the glassy-rubbery transition in commercial milk powders usually lies between 60,70C, depending on the moisture content. A mixture of 60% wt/wt commercial whole milk powder, Tg, 60C, and 40% wt/wt cocoa butter was ground in a three-roll refiner at temperatures of 40, 50, 60, 70 and 75C. Below Tg the particles exhibited brittle fracture, while above Tg plastic deformation was evident and particles became highly asymmetric. the amount of fat liberated from the lactose matrix, so-called free fat, particle density, and mean particle size increased with grinding temperature. However, the Casson yield value and plastic viscosity of finished "white chocolate" coatings, manufactured to a constant free fat content, increased with grinding temperature, suggesting an influence of particle shape on flow behavior. [source] DIFFUSION OF BEET DYE DURING ELECTRICAL AND CONVENTIONAL HEATING AT STEADY-STATE TEMPERATURE,JOURNAL OF FOOD PROCESS ENGINEERING, Issue 5 2001MARYBETH LIMA ABSTRACT Ohmic heating has been shown to alter mass transfer properties of fruit and vegetable tissue. Diffusion of beet dye from beetroot tissue into a fluid was studied during conventional and ohmic heating as a function of steady-state temperature. The volume of beet dye diffusing into solution during ohmic heating was enhanced with respect to conventional heating at 42C and 58C, but not at 72C. This can be explained by examining the differences in electrical conductivity of beet tissue at these temperatures during conventional and ohmic heating. At 42 and 58C, the electrical conductivity of beet tissue heated ohmically is higher than the electrical conductivity of beet tissue heated conventionally. At 72C, the electrical conductivities of beet tissue during conventional and ohmic heating are equal. The extent of diffusion in the ohmic case is also positively correlated with applied voltage. These results suggest that food processes involving mass transfer can be enhanced by choosing conditions in which the electrical conductivity of a sample under ohmic conditions is maximized. [source] INFLUENCE OF TEMPERATURE AND RELATIVE HUMIDITY ON THE PHYSICAL STATES OF COTTON CANDYJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 4 2004THEODORE P. LABUZA ABSTRACT Cotton candy is made by melting crystalline sucrose above 210C in a bowl which shoots molten liquid sucrose into the air where it rapidly cools and dries into an amorphous glassy solid state. As such, it is highly hygroscopic, picking up moisture as %RH increases and becoming rubbery. The glass transition line (Tg vs. %RH) divides the two states. When rubbery, cotton candy should collapse forming crystalline sucrose becoming unsaleable. Cotton candy was stored at 25C and at %RH from ,0% to 75%. Moisture gain/loss, visual observations, and powder X-ray diffraction using a Seimens 5005-powder X-ray diffractometer were used to evaluate collapse and crystallization. At ,0% and 11% RH (below Tg), cotton candy maintained a stable structure for at least 12 months. At 33% RH (just at Tg), it collapsed and crystallized within 3 days while at 45, 54 and 75% RH, collapse and crystallization occurred in less than 1 day. [source] LIPID OXIDATION OF FISH LIVER OIL AS AFFECTED BY LIGHT, ANTIOXIDANTS AND TEMPERATUREJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 1 2004WEIGUO SANG Crude and refined Mackerel liver oil with or without antioxidants were stored in artificial light or in darkness to assess the effects of photo-oxidative stress on the stability of oils and the antioxidant activity of butylated hydroxy-anisole (BHA) and tert-butylhydroquinone (TBHQ) on those oils. Changes in peroxide value (PV) and thiobarbituric acid value (TBA) were monitored over 18 days at 5C and 40C. The results showed that visible light exposure played the most critical role in the acceleration of fish liver oil oxidation. The addition of antioxidants showed a significant effect in retarding oxidation with TBHQ more effective than BHA. The oxidation rate of the oils decreased in the following order: control with light > control + BHA with light > control without light > control + TBHQ with light > control + BHA without light > control + TBHQ without light. Higher PV and TBA values were observed in refined oils versus crude oils. Increasing storage temperature accelerated the oxidation of only refined oils in light. [source] INFLUENCE OF PLATE TEMPERATURE AND MODE OF REHYDRATION ON TEXTURAL PARAMETERS OF PRECOOKED FREEZE-DRIED BEEFJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 3 2003ANA MARIA IRENE BARTOLOMEU AYROSA The effects of various plate temperatures and rehydration procedures in texture of precooked freeze-dried beef, were evaluated. Frozen precooked commercial beef was freeze-dried at 20, 40, 60 and 80C during 24 h. The rehydration procedure involved two main variables: distilled water at room-temperature and at 80C, for 30 min. The texture profile analysis was performed with a TA-XT2 Texture Analyzer (SMS) for freeze-dried rehydrated samples and compared to frozen precooked beef. The results showed that with a same drying period, the 60C plate temperature and rehydrated in distilled water at room-temperature resulted in a better product texture, in regards to texture parameters hardness and chewiness. [source] EXTRUSION COOKING OF BLENDS OF SOY FLOUR AND SWEET POTATO FLOUR ON SPECIFIC MECHANICAL ENERGY (SME), EXTRUDATE TEMPERATURE AND TORQUEJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 4 2001M. O. IWE Defatted soy flour and sweet potato flour containing 18% moisture were mixed in a pilot mixer, and extruded in an Almex-Bettenfeld single-screw extruder operated at varying rotational speed and die diameter. A central composite, rotatable nearly orthogonal design, which required 23 experiments for three factors (feed composition (fc), screw speed (ss) and die diameter (dd)) was developed and used for the generation of response surfaces. Effects of the extrusion variables on specific mechanical energy (SME), extrudate temperature (ET), and torque (T) were evaluated using response surface analysis. Results showed that product temperature increased with increases in die diameter, screw speed and feed composition. However, the effect of die diameter was greater than those of screw speed and feed composition. Decrease in die diameter with increase in sweet potato content increased torque. Screw speed exhibited a linear effect on torque. [source] JOURNAL of FOOD PROCESSING and PRESERVATION SEP 2000 Vol-24.4. DEVELOPMENT of A PROCESS FOR DETECTING NONTHERMAL EFFECTS of MICROWAVE ENERGY ON MICROORGANISMS AT LOW TEMPERATURE,JOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 4 2000MICHAEL KOZEMPEL We developed an experimental process capable of isolating thermal and nonthermal effects of microwave energy relative to the destruction of microorganisms at low temperature. the concept combines instantaneous energy input to the food system by microwaves with rapid removal of thermal energy. the process used a double tube heat exchanger inside a continuous microwave dryer. the outer tube was transparent to microwaves, whereas the inner tube was stainless steel and was used for cooling the system. the microwave energy, 5,6 kW power, was absorbed by the process fluid in the annulus. the cooling water flowing in the inner tube removed the thermal energy from the process fluid to control temperature at or below 45C. the process was at turbulent flow to assure a uniform temperature and dwell time. There were no detected nonthermal effects from microwave energy for yeast, Pediococcus sp., Escherichia coli, Listeria innocua, or Enterobacter aerogenes in various test fluids, such as water, liquid egg, beer, apple juice, apple cider, and tomato juice. [source] EFFECT OF STORAGE TEMPERATURE AND TIME ON QUALITY IN MINIMALLY PROCESSED LITCHI FRUIT (LITCHI CHINENSIS SONN.)JOURNAL OF FOOD QUALITY, Issue 3 2010ELIA NORA AQUINO BOLAÑOS ABSTRACT Rind browning is the most serious marketing problem for litchi (Litchi chinensis Sonn.) fruit, although it has no effect on the quality of the edible aril portion. Physicochemical, biochemical and subjective quality evaluations were done in minimally processed (peeled and vacuum-packed) litchi cv. Racimo Rojo fruit stored 18 days at 2, 5 or 10C. Little change was observed in total soluble solids, titratable acidity and pH, independent of storage temperature. Polyphenol oxidase (PPO) activity decreased, total phenolic compound content remained unchanged and peroxidase (POD) activity increased during storage. Correlation was low (<0.63) between color parameters (L*, a*and b*) and PPO and POD activities, and phenolic compounds. The minimally processed fruit stored at 2C exhibited characteristics similar to fresh fruit, whereas those stored at 5 and 10C emitted disagreeable odors that lowered their subjective quality. PRACTICAL APPLICATIONS The insignificant physicochemical changes observed here suggest that when stored at 2C, litchi fruit can be offered as a minimally processed product with characteristics similar to fresh fruit. Unlike most other minimally processed fruit products and other litchi varieties, pulp browning was not a significant problem in litchi cv. Racimo Rojo after peeling, providing it a potential commercial advantage. [source] EFFECT OF STORAGE TEMPERATURE ON MEAT QUALITY OF MUSCLE WITH DIFFERENT FIBER TYPE COMPOSITION FROM KOREAN NATIVE CATTLE (HANWOO)JOURNAL OF FOOD QUALITY, Issue 3 2009S.J. HUR ABSTRACT Three kinds of Hanwoo (Korean native cattle) muscles (Loin, strip loin and inside round) were obtained from a local farm and then divided into two storage temperatures (0 and 5C), respectively. In meat color, redness (a*) was significantly higher in 5C storage samples compared with 0C storage samples in all muscle samples after 7 days of storage. Loin had significantly lower purge loss than other muscle samples, whereas inside round was significantly higher in purge loss. Strip loin showed lower shear force values compared with those of other muscle samples. 5C storage samples had significantly higher thiobarbituric acid reactive substances value than 0C storage samples in all muscle samples. In sensory evaluation, overall acceptability was significantly higher at 14 or 21 days of storage in all muscle samples, and 5C storage samples showed higher overall acceptability compared with 0C storage samples. PRACTICAL APPLICATIONS This result will obtain information to help understand the meat quality in Hanwoo for the foreign scientists. The results of the present study showed that meat qualities of Hanwoo were much higher in 5C storage sample compared with 0C samples in all muscle samples until 35 days of storage, and loin sample showed higher sensory score than strip loin and inside round samples. [source] RHEOLOGICAL PROPERTIES OF SET YOGURT AS INFLUENCED BY INCUBATION TEMPERATURE AND HOMOGENIZATIONJOURNAL OF FOOD QUALITY, Issue 5 2002R.R. SHAKER The effect of incubation temperature and homogenization on the rheological nature of yogurt curd during gelation was investigated in this study. Our results indicated that the optimum incubation temperature for acid development was 45C. The minimum viscosity was observed at 40C while the maximum viscosity was at 48C. Our results also indicated that incubation temperature affected yogurt viscosity during the gelation process while homogenization had no significant effect. Increasing the incubation temperature decreased the flow behavior index and increased the consistency coefficient; homogenization increased the flow behavior index and decreased the consistency coefficient as described by a power law model. [source] BEHAVIOR OF AVIRULENT YERSINIA PESTIS IN LIQUID WHOLE EGG AS AFFECTED BY STORAGE TEMPERATURE, ANTIMICROBIALS AND THERMAL PASTEURIZATIONJOURNAL OF FOOD SAFETY, Issue 3 2010JOSHUA B. GURTLER ABSTRACT Yersinia spp. are psychrotrophic bacteria capable of growth at temperatures as low as ,2C, known to contaminate shell eggs and liquid eggs in the U.S.A. and South America. A study was performed to determine the thermal sensitivity of avirulent Yersinia pestis in liquid whole egg (LWE), evaluate the growth pattern of the bacterium in LWE at temperatures of 4,22C and assess the ability of 10 antimicrobial compounds to inhibit the growth of attenuated Y. pestis in LWE. The estimated decimal reduction values of avirulent Y. pestis in LWE at 54C (D54) were 1.39,1.58 min, and D60 values were 13.8 and 11.4 s by the addition of 0 and 965 IU of nisin (MP Biomedicals, LLC, Solon, OH), respectively. Low molecular weight chitosan (0.5%) and an activated lactoperoxidase system (2.18 U/mL) were ineffective at inhibiting growth of Y. pestis, while 500 IU/mL of nisin inhibited populations by up to 1 log cfu/mL at 4, 10 and 15C when compared with the control. Allyl isothiocyanate, diacetyl, diethyl dicarbonate, ethylenediaminetetraacetic acid, methylparaben, monolaurin and benzoyl peroxide inhibited the growth of attenuated Y. pestis when added at high levels. PRACTICAL APPLICATIONS The genus Yersinia does not currently pose a problem in pasteurized liquid egg products, although it has been isolated from eggs in the U.S.A. and Argentina. Yersiniae, which are psychrotrophic bacteria, can grow at temperatures as low as ,2C; therefore, incidental or intentional contamination of liquid whole egg (LWE) with Yersinia spp. could result in multiplication to high populations, even when stored under refrigeration (ca. 4C). We have shown that avirulent Yersinia pestis is able to multiply to populations of >2, 5 and 8 log cfu/mL in LWE at 4C within 6, 14 and 26 days, respectively. This study provides information that will be helpful in determining thermal and nonthermal means of controlling yersiniae in LWE products. [source] EFFECT OF STORAGE TEMPERATURE ON THE GROWTH OF LISTERIA MONOCYTOGENES ON QUESO BLANCO SLICES,JOURNAL OF FOOD SAFETY, Issue 3 2006GAYLEN A. UHLICH ABSTRACT A five-strain cocktail of Listeria monocytogenes (104 cfu/mL) was inoculated onto individual vacuum-packaged slices (ca. 50 g each) of a commercial, Hispanic-style cheese, that being Queso Blanco. Growth was determined at appropriate intervals during storage at 5, 10, 15, 20 and 25C. In general, as the incubation temperature increased, a shorter lag phase duration (LPD) and a faster growth rate (GR) were observed. The LPD values at 5, 10, 15, 20 and 25C were 65.3, 19.9, 2.1, 8.4 and 11.4 h, respectively. The GR values were 0.011, 0.036, 0.061, 0.090 and 0.099 log cfu/h at 5, 10, 15, 20 and 25C, respectively. There were no statistical differences in LPD at 10, 15, 20 and 25C. However, the LPD during growth at 5C was statistically (P , 0.05) longer than at all other temperatures. The GR values at 20 and 25C were not significantly different from each other, whereas the GR values at 5, 10 and 15C were significantly different from each other as well as from the GR at 20 and 25C (P , 0.05). The maximum population density (MPD) showed relatively little variation over the range of storage temperatures tested, with an average of 8.38 log cfu/g (SD = 0.33). The results of this study indicate that not even the lowest trial temperature of 5C prevented growth over time of the inoculated L. monocytogenes on this sliced product, and that proper storage and handling procedures are required to prevent the bacterium from contaminating the product and/or to control its growth. [source] EFFECT OF MARINADE AND DRYING TEMPERATURE ON INACTIVATION OF ESCHERICHIA COLI O157:H7 ON INOCULATED HOME DRIED BEEF JERKYJOURNAL OF FOOD SAFETY, Issue 3 2002SUSAN N. ALBRIGHT ABSTRACT Beef slices were inoculated (5.7,7.5 log CFU/cm2) with a 4-strain composite of E. coli O157:H7, stored (4C, 24 h), marinated (4C, 24 h), dried for 10 h at 62.5C or 68.3C, and stored for 90 days at 21C. Unmarinated beef slices dried for 10 h at 62.5C were used to determine the relative contribution of the marinate versus temperature treatment in the 62.5C trials. Samples were analyzed (bacterial enumeration with selective and nonselective agar media, pH, and aw) following inoculation, marinating, at 4, 6, 8 and 10 h of drying, and after 30, 60 and 90 days of storage. Marination resulted in slight changes in bacterial populations (,0.3 to + 0.6 log CFU/cm2), but did not enhance bacterial reduction during drying. For all treatments, most bacterial reductions occurred in the first 4 h of drying, with little reduction thereafter. After 10 h of drying, bacterial reductions were 3.2,3.4 log CFU/cm2 for unmarinated beef slices dried at 62.5C. Reductions of 2.2 and 3.0,4.6 log CFU/cm2 were achieved in marinated jerky slices dried at 62.5C and 68.3C, respectively. No treatment resulted in the recommended 5-log reduction at the end of 10 h drying. However, bacteria did become undetectable by direct plating (<10 CFU/cm2) following 30 days of storage in all treatments except the unmarinated beef slices plated on tryptic soy agar (TSA). Additional work is needed to develop procedures for adequate destruction of E. coli O157:H7 during drying of beef jerky. [source] INFLUENCE OF STARVATION, TEMPERATURE, AND pH ON CULTURABILITY OF ESCHERICHIA COLI O157:H7JOURNAL OF FOOD SAFETY, Issue 3 2000LIQIANG ZHAO ABSTRACT In farm and food processing environments Escherichia coli O157:H7 can survive for days to months. In this study, we investigated the influence of starvation, pH (pH 4 or 7), temperature (4, 10 and 22C), and exposure to chlorine (50, 100, 150, 200 ppm) on culturability of E. coli O157:H7. The culturable cell population in PBS decreased to an undetectable level at 4C and 10C, but not at 22C during the experimental period. Cells suspended in PBS adjusted to pH 4 lost culturability more rapidly than at pH 7. Culturable cells were not detectable after exposure to chlorine, however, viable cell populations in the range of 1 , 2 log remained stable for 5 days. During loss of culturability two distinct morphological cell populations emerged; typical rod shaped and coccoid shaped cells. In this study, independent of exposure to chlorine, conditions of low temperature and low pH had the greatest influence on entry of E. coli O157:H7 into a VNC state. [source] OIL POLYMERISATION AND FLUID EXPULSION FROM LOW TEMPERATURE, LOW MATURITY, OVERPRESSURED SEDIMENTSJOURNAL OF PETROLEUM GEOLOGY, Issue 3 2008D. D. J. Antia A mechanism for hydrocarbon expulsion from low temperature (T = <20 , 150° C), low maturity (Ro=<0.6), overpressured sediments (clays, shales and enclosed sands) with active hydrocarbon concentration and/or generation is outlined. Low temperature polymerisation of light hydrocarbons (e.g. biogenic methane) is considered to be a potential source for some oils found in association with hydrates (resulting from fluidisation discharges from overpressured zones), and some oils found in shales displaying suppression of vitrinite reflectance. It is observed that low temperature polymerisation will increase the potential pressure load retained within an overpressured zone and increase the overall volume of gas/fluids discharged on pressure release. Field observations, including measured recharge volumes and the fluid discharge volumes through a chimney from an overpressured zone, have been used to produce a triple porosity, poroelastic fluidisation expulsion model which links the discharge volume to pressure loading. The model predicts that expulsion from an active pressure mound will be cyclic and episodic. Published geochemical results from seismic chimneys in the Lower Congo Basin have been reinterpreted using the model to demonstrate that expulsion through a chimney is episodic, and to identify overpressured zones where the dominant fluid is oil and others where the overpressured zone contains both oil and gas. It is suggested that some of the oil in these overpressured zones, currently interpreted as thermogenic, may be derived from the polymerisation of biogenic gas. [source] SHORT-TERM AND LONG-TERM EFFECTS OF TEMPERATURE ON PHOTOSYNTHESIS IN THE DIATOM THALASSIOSIRA PSEUDONANA UNDER UVR EXPOSURES,JOURNAL OF PHYCOLOGY, Issue 3 2007Cristina Sobrino Temperature is expected to modify the effects of ultraviolet radiation (UVR) on photosynthesis by affecting the rate of repair. We studied the effect of short-term (1 h) and long-term (days) acclimation to temperature on UVR photoinhibition in the diatom Thalassiosira pseudonana Hasle et Heimdal. Photosynthesis was measured during 1 h exposures to varying irradiances of PAR and UVR + PAR at 15, 20, and 25°C, the latter corresponding to the upper temperature limit for optimal growth in T. pseudonana. The exposures allowed the estimation of photosynthesis,irradiance (P,E) curves and biological weighting functions (BWFs) for photoinhibition. For the growth conditions used, temperature did not affect photosynthesis under PAR. However, photoinhibition by UVR was highly affected by temperature. For cultures preacclimated to 20°C, the extent of UVR photoinhibition increased with decreasing temperature, from 63% inhibition of PAR-only photosynthesis at 25°C to 71% at 20°C and 85% at 15°C. These effects were slightly modified after several days of acclimation: UVR photoinhibition increased from 63% to 75% at 25°C and decreased from 85% to 80% at 15°C. Time courses of photochemical efficiency (,PSII) under UVR + PAR were also fitted to a model of UVR photoinhibition, allowing the estimation of the rates of damage (k) and repair (r). The r/k values obtained for each temperature treatment verified the responses observed with the BWF (R2 = 0.94). The results demonstrated the relevance of temperature in determining primary productivity under UVR exposures. However, the results suggested that temperature and UVR interact mainly over short (hours) rather than long (days) timescales. [source] INORGANIC CARBON REPLETION DISRUPTS PHOTOSYNTHETIC ACCLIMATION TO LOW TEMPERATURE IN THE CYANOBACTERIUM SYNECHOCOCCUS ELONGATUS,JOURNAL OF PHYCOLOGY, Issue 2 2005Robert A. Burns Acclimation of cyanobacteria to ambient fluctuations in inorganic carbon (Ci) and temperature requires reorganization of the major protein complexes involved in photosynthesis. We grew cultures of the picoplanktonic cyanobacterium Synechococcus elongatus Naegeli across most of its range of tolerable temperatures from 23 to 35°C at both low (<0.1 mM) and high Ci (approximately 4 mM). Over that range of temperatures, the chl-based doubling time did not differ between low and high Ci grown cells but did increase with decreasing temperature. Cells grown at 23°C high Ci showed an elongated morphology, which was not present in 23°C low Ci cells nor at 35°C high and low Ci. Furthermore, 23°C high Ci cells showed premature senescence and death compared with all other treatments. Phycocyanin per cell was greater in high Ci grown cells at all temperatures but showed a characteristic decrease with decreasing temperature. Functional PSII determination showed that 23°C high Ci cells had 1.5 × 105 PSII·cell,1 compared with only 6.9 × 104 PSII·cell,1 for 23°C low Ci. The 35°C high and low Ci cells had 7.7 × 104 and 6.4 × 104 PSII·cell,1, respectively. These data were supported by immunoblot determinations of PsbA content·cell,1. As a result of their high PSII·cell,1, 23°C high Ci cells generated more reductant from PSII than could be accommodated by downstream assimilative metabolism, resulting in early senescence and death of 23°C high Ci cells, probably as a result of the generation of reactive byproducts of electron transport. [source] CYST,THECA RELATIONSHIP, LIFE CYCLE, AND EFFECTS OF TEMPERATURE AND SALINITY ON THE CYST MORPHOLOGY OF GONYAULAX BALTICA SP.JOURNAL OF PHYCOLOGY, Issue 4 2002NOV. (DINOPHYCEAE) FROM THE BALTIC SEA AREA A new species of Gonyaulax, here named Gonyaulax baltica sp. nov., has been isolated from sediment samples from the southeastern Baltic. Culture strains were established from individually isolated cysts, and cyst formation was induced in a nitrogen-depleted medium. Although G. baltica cysts are similar to some forms attributed to Spiniferites bulloideus and the motile stage of G. baltica has affinities with G. spinifera, the combination of features of cyst and motile stage of G. baltica is unique. The culture strains were able to grow at salinity levels from 5 to 55 psu and formed cysts from 10 to 50 psu. Cultures at each salinity level were grown at 12, 16, and 20° C. Temperature- and salinity-controlled morphological variability was found in the resting cysts. Central body size varied with temperature and salinity, and process length varied with salinity. Cysts that formed at extreme salinity levels displayed lower average process length than cysts formed at intermediate salinity levels, and central body length and width were lowest at higher temperature and lower salinity. Models for the relationship between central body size and temperature/salinity and process length and salinity have been developed and may be used to determine relative paleosalinity and paleotemperature levels. Our results on salinity-dependent process length confirm earlier reports on short-spined cysts of this species found in low salinity environments, and the model makes it possible to attempt to quantify past salinity levels. [source] EFFECT OF TEMPERATURE AND DESICCATION ON THE PHOTOSYNTHETIC PERFORMANCE OF PORPHYRA PERFORATAJOURNAL OF PHYCOLOGY, Issue 2000A. Cabello-Pasini Porphyra perforata is a common seaweed inhabiting the upper intertidal zone, and as a consequence it experiences great fluctuations in tissue temperature and desiccation. The objective of this work was to evaluate the effect of ambient temperature and the tissue desiccation status on the photosynthetic performance of P. perforata. Photosynthetic performance was evaluated polarographically after the temperature or desiccation treatments. Maximum photosynthesis (Pmax) occurred between 25 and 30° C and decreased at higher and lower temperatures, however, no significant differences were observed in the initial slope of photosynthesis (,) from 10 to 30° C. This suggests that the photosynthetic efficiency of this species does not decrease as a result of fluctuating temperatures during tidal emergence/submergence. Pmax and , were relatively constant in tissue of P. perforata with 5 to 100% relative water content. This also suggests that natural desiccation rates during low tides do not decrease photosynthetic rates in this species. Variations in the synthesis of specific proteins as a result of fluctuations in temperature and relative water content in the tissue of P. perforata are being studied. [source] TEMPERATURE INDUCED PHOTOINHIBITION IN OUTDOOR CULTURES OF MONODUS SUBTERRANEUSJOURNAL OF PHYCOLOGY, Issue 2000A. Vonshak Outdoor algal cultures are continuously exposed to changes in environmental conditions, particularly irradiance and temperature. While the changes in light intensity take place in a range of one to two hours, the increase in temperature is a slower process and takes about four to five hours. This de-synchronization between the two important environmental factors governing photosynthesis and growth of algae results in a unique stress condition where photoinhibition can be induced at relatively low light intensity. Outdoors the early morning culture temperature was found to be about 12 to 14° C, and reaches 25 to 28° C at mid-day. In an experiment, such a natural temperature regime was compared to another one in which the morning temperature of the culture was increased to 20° C by using a heating system. A fast decline in the maximal photochemical efficiency of PSII (Fv/Fm) was observed starting as soon as sunrise. The decline was faster in the non-heated culture and was to a lower value. The diurnal changes in the electron transfer rate (ETR) and in the non-photochemical quenching (NPQ) of the cultures, indicated that the early morning exposure of cells to sub-optimal temperature results in a fast inactivation of PSII activity which was reflected in an inhibition of the photosynthetic activity even when the two cultures finally reached the same temperature at mid-day. Thus, under the same light and temperature mid-day conditions the ETR was higher and the NPQ was significantly lower in the heated culture. Significant changes in productivity of the cultures also were observed. [source] INFLUENCE OF STORAGE TEMPERATURE ON COOLING INTENSITY OF TOPICAL EMULSIONS CONTAINING ENCAPSULATED MENTHOLJOURNAL OF SENSORY STUDIES, Issue 1 2008VIVIAN ZAGUE ABSTRACT The cooling intensity of topical emulsions added with encapsulated or free menthol was evaluated by a screened and trained panel recruited based on the American Society for Testing and Materials method. A sensory panel composed of 10 trained judges performed the evaluation of samples stored at 22 ± 2C for 24 h and, after 28 days of storage, at 37.0 ± 0.5C. The obtained data were analyzed by analysis of variance and Tukey's test. The results showed an increase of cooling intensity as a function of encapsulated menthol concentration. The opposite was observed in samples added with free menthol, which may have caused sensory fatigue. Storage at 37 ± 0.5C for 28 days had no impact on the cooling intensity of emulsions containing encapsulated menthol, demonstrating high stability and suggesting its application in cooling skin care products. In contrast, emulsions added with free menthol showed a drastic decrease of cooling intensity at 37 ± 0.5C. PRATICAL APPLICATIONS This article deals with sensory assessment of the cooling intensity of topical emulsions added with encapsulated menthol under accelerated storage conditions. In all, the work is a major contribution to (1) investigating the feasibility of sensory analysis for evaluating the sensory properties of topical products during storage; (2) verifying the cooling intensity of topical emulsions containing encapsulated menthol; and (3) evaluating the effect of encapsulation of menthol on its stability during accelerated storage conditions. [source] RHEOLOGICAL PROPERTIES OF MOZZARELLA CHEESE DETERMINED BY CREEP/RECOVERY TESTS: EFFECT OF SAMPLING DIRECTION, TEST TEMPERATURE AND RIPENING TIMEJOURNAL OF TEXTURE STUDIES, Issue 3 2009MARÍA LAURA OLIVARES ABSTRACT The viscoelastic properties of mozzarella cheese using a creep/recovery test considering different sampling directions (parallel and perpendicular to protein fiber orientation), test temperatures (20, 30 and 40C) and ripening times (1, 8, 15, 29 and 36 days) were studied. Creep data were interpreted by a Burger model of four parameters. A semiempirical approach was proposed to obtain the contribution of each main compliance to the total deformation of the system. Creep tests at different temperatures allowed gaining a better understanding of changes that occur in the cheese matrix during heating and ripening. Sampling direction did not affect any of the parameters studied. Finally, it was clearly observed that cheese matrix behaves as a quite different physicochemical system depending on temperature. Therefore, it is recommended to carry out the rheological tests at different temperatures to evaluate appropriately the viscoelastic properties of mozzarella cheese. PRACTICAL APPLICATIONS Mozzarella cheese must have certain characteristics to be used on pizzas and on other prepared foods that use the cheese in melted state. The protein chains in the mozzarella curds coalesce into large strands that are oriented in the direction of stretching. For this reason, mozzarella cheese has an anisotropic structure. Therefore, it is relevant to determine the effect of protein fiber orientation on the rheological properties. Valuable information may be obtained through the creep/recovery test of mozzarella cheese samples to study its rheological properties and to explain molecular mechanisms that occur during ripening or melting processes considering sampling direction. [source] | |||||||||||||||||||||||||||||||||||||||||||||||||