Ice Layers as an Indicator of Summer Warmth and Atmospheric Blocking in Alaska

Samples were collected from a snow pit and shallow urn core near Kahiltna Pass (2970 m a.s.l.), Denali National Park, Alaska, USA, in May 2008. The record spans autumn 2003 to spring 2008 and reveals clusters of ice layers interpreted as summertime intervals of above-freezing temperatures. High correlation coefficients (0.75-1.00) between annual ice-layer thickness and regional summertime station temperatures for 4 years (n=4) indicate ice-layer thickness is a good proxy for mean and extreme summertime temperatures across Alaska, at least over the short period of record. A Rex-block (aka high-over-low) pattern, a downstream trough over Hudson Bay, Canada, and an upstream trough over eastern Siberia occurred during the three melting events that lasted at least 2 weeks. About half of all shorter melting events were associated with a cut-off low traversing the Gulf of Alaska. We hypothesize that a surface-to-bedrock core extracted from this location would provide a high-quality record of summer temperature and atmospheric blocking variability for the last several hundred years.

Pasteurization of Apple Cider with UV Irradiation

In a period of increasing concern about food safety, food poisoning outbreaks where unpasterurized apple cider or apple juice was found contaminated with Escherichia coli 0157:H7 reinforces the need for using the best technologies in apple cider production. Most apple cider is sold as an unpasteurized raw product. Because of their acidity, it was believed that juice products do not usually contain microorganisms such as E. coli 0157:H7, Salmonella, and Crytosporidium. Yet all of these foodborne pathogens are capable of being transmitted in unpasteurized juices. It is known that these pathogens can survive for several weeks in a variety of acidic juices. Although heat pasteurization is probably the best method to eliminate these pathogens, it is not the most desirable method as it changes sensory properties and also is very costly for small to mid-sized apple cider processors. Pasteurization of apple cider with Ultraviolet Irradiation (UV) is a potential alternative to heat pasteurization. Germicidal W irradiation is effective in inactivating microorganisms without producing undesirable by-products and changing sensory properties. Unpasteurized raw apple cider from a small local processor was purchased for this study. The effects of physical parameters, exposure time and dosage on the W treatment efficacy were examined as well as the effects of the UV light on apple cider quality. W light with principal energy at a wavelength of 254.7 nm, was effective in reducing bacteria (E .coli, ATCC 25922) inoculated apple cider. The W dosage absorbed by the apple cider was mathematically calculated. A radiation dose of 8,777 μW-s/cm2 reduced bacteria an average of 2.20 logs and in multiple passes, the FDA mandated 5-log reduction was achieved. Sensory analysis showed there was no significant difference between the W treated and non-treated cider. Experiments with W treated apple cider indicated a significant (p < 0.01) extension of product shelf life through inhibition of yeast and mold growth. The extension of the researched performed is applicable to other fruit juice processing operations.