Improved model of an electric calciner for carbon materials

Teknova have 2D steady-state models of the calciner but wish, in the long term, to have a 3D model that can also cover unsteady conditions, and can can model the loss of axisymmetry that someties occurs. Teknova also wish to understand the processes happening around the tip of the upper electrode, in particular the formation of a lip on it and the the shape of the empty region below it. The Study Group proposed potential models for the degree of graphitization, and for the granular flow. Also the Study Group considered the upper electrode in detail. The proposed model for the lip formation is by sublimation of carbon from the hottest parts of the furnace with redeposition in the region around the electrode, which may stick particles onto the electrode surface. In this model the region below the electrode would be a void, roughly a vertex-down conical cavity. The electric field near the lower rim of the electrode will then have a singularity and so the most intense heating of the charge will be around the rim. We conjecture that the reason why the lower electrode lasts so much longer than the upper is that it is not adjacent to a cavity like this, and therefore does not have a singularity in the field.

Characterization and Technological Features of Autochthonous Coagulase-Negative Staphylococci as Potential Starters for Portuguese Dry Fermented Sausages

The manufacture of dry fermented sausages is an important part of the meat industry in Southern Europeancountries. These products are usually produced in small shops from a mixture of pork, fat, salt, and condiments andare stuffed into natural casings. Meat sausages are slowly cured through spontaneous fermentation by autochthonousmicrobiota present in the raw materials or introduced during manufacturing. The aim of this work was to evaluate thetechnological and safety features of coagulase-negative staphylococci (CNS) isolated from Portuguese dry fermented meatsausages in order to select autochthonous starters. Isolates (n = 104) obtained from 2 small manufacturers were identifiedas Staphylococcus xylosus, Staphylococcus equorum, Staphylococcus saprophyticus,andStaphylococcus carnosus. Genomically diverseisolates (n = 82) were selected for further analysis to determine the ability to produce enzymes (for example, nitrate-reductases, proteases, lipases) and antibiotic susceptibility. Autochthonous CNS producing a wide range of enzymes andshowing low antibioresistance were selected as potential starters for future use in the production of dry fermented meatsausages.