SEED DORMANCY BREAKING TREATMENTS FORAFRICAN PURSLANE (Zaleya pentandra)

ABSTRACT Understanding the mechanisms involved in releasing seed dormancy is crucial for effective plant management and renewal of species in the arid zone. Zaleya pentandra is an emerging invasive weed of the arid areas of Pakistan. We investigated the effects of different dormancy breaking treatments on the germination of Z. pentandra seeds. Seeds were treated with hot water (by placing them in boiling water for 5, 15, 30, 60, 90, 120, and 150 min), dry heat (by placing them in a preheated oven at 70 oC for 1, 2, and 4 hours; at 70 oC for 1, 2, 3, and 4 days, and at 200 oC for 5, 10, 15, 30, and 45 min) and stratification (by placing them at 2-5 ºC in a refrigerator for 5, 10, 30, and 60 min; for 3, 6, and 12 hours, and for 1, 2, 4, 8, 15, and 30 days). Seeds also were soaked in thiourea ([(NH2)2CS] (0, 2,500, 5,000, 7,500, and 10,000 mg L-1 for 24 h at 30 oC) and in KNO3 (0, 10,000, 20,000, 30,000, 40,000, 50,000, and 60,000 mg L-1 for 24 h at 30 oC). Additionally, seeds were scarified with HCl (for 3, 6, 9, 12, 15, 18, and 21 h), HNO3 (for 3, 6, 9, 12, 15, 18, and 21 h), and H2SO4 (for 20, 40, 60, 80, 100, and 120 min at 30 oC) and also mechanically scarified with sandpaper. Zaleya pentandra seeds showed typical signs of hard seed coat dormancy. Mechanical scarification and acid treatments promoted seed germination to a varying degree. Seed scarification with HNO3 for 12 to 18 h as well as with HCl for 12 h and 15 h was efficient in breaking dormancy of Z. pentandra seeds, providing germination up to 92.5%. Seed scarification with H2SO4 from 20 to 120 min showed little effect, whereas hot water, dry heat, stratification and various concentrations of thiourea and KNO3 were ineffective in breaking Z. pentandra seed dormancy.

Prosessiautomaatio pinnankorkeusmittauksen koelaitteistoissa

Pinnankorkeuden tunteminen kiehutusvesireaktorin painesäiliössä on erittäin tärkeää sen turvallisuusvaikutusten takia. Pinnankorkeutta mitataan vesipatsaiden korkeutta havaitsevien paine-eromittausten avulla. Säteilyturvakeskuksen YVL-ohjeiden mukaan turvallisuuteen vaikuttavien mittausten täytyy noudattaa moninkertaistus- ja erilaisuusperiaatteita. Yleensä erilaisuusperiaatetta on toteutettu käyttämällä erityyppisiä paine-eromittareita, mutta erilaisella fysikaalisella toimintaperiaatteella oleva mittaus olisi parempi ja toteuttaisi paremmin erilaisuusperiaatetta. Uimurikytkin olisi tällainen fysikaalisesti eri periaatteeseen perustuva pinnankorkeuden mittauslaite. Ydinvoimalaan tarkoitettu teknologia tulee kelpoistaa riippumattoman tahon toimesta ennen käyttöönottoa. Kelpoistamiskokeita varten Lappeenrannan teknillisen yliopiston Ydinturvallisuuden tutkimusyksikköön rakennettiin vuosina 2011–2013 kaksi koelaitteistoa. Näillä koelaitteistoilla tutkittiin uimurikytkimien toimintaa ja ominaisuuksia erilaisissa kiehutusvesireaktorin käyttötilanteissa. Koelaitteistot tarvitsivat toimiakseen automaatiojärjestelmät, jotka suunniteltiin pääosin noudattamalla suunnittelun elinkaarimallia sekä automaatiosuunnittelun sisältökokonaisuuksia. Automaatiojärjestelmien suunnittelu aloitettiin määrittelemällä koejärjestelyjen asettamat vaatimukset, jonka jälkeen tehtiin teknologiavalinnat. Seuraavaksi suunniteltiin automaatiojärjestelmien logiikkaohjelmistot, joiden kuvaukseen tämä työ pääasiassa keskittyy. Logiikkaohjelmistot toteutettiin graafisella National Instruments LabView -ohjelmointikielellä. Logiikkaohjelmistojen tuli hoitaa tiedonkeruuta, käyttöautomaatiota, turvallisuustehtäviä sekä kokeisiin liittyviä erikoistehtäviä. Ohjelmistot saatiin esikokeiden aikana toimimaan halutusti, ja varsinaiset kokeet voitiin suorittaa ilman merkittäviä ongelmia.

Kaksifaasijäähdytysjärjestelmään liittyvien pumppujen vertailu ja kehittäminen sarjatuotannon tarpeisiin

Tehoelektroniikalta vaaditaan nykyään parempaa suorituskykyä entistä pienemmässä tilassa. Tämä luo haasteen riittävälle jäähdytykselle. Eräs ratkaisu on käyttää kaksifaasijäähdytystä, jolla aikaansaadaan tehokas lämmönsiirto komponenttien pinnalta. Lämmönsiirtonesteinä voidaan käyttää kylmäaineita tai muita alhaisessa lämpötilassa kiehuvia nesteitä. Tällaisille nesteille on tyypillistä alhainen höyrynpaine sekä matala viskositeetti. Nämä ominaisuudet tuovat haasteita nesteen pumppaukseen. Tässä työssä tarkastellaan R-134A:ta sekä Novec 7000:ta, perehdytään niiden fysikaalisiin ominaisuuksiin sekä materiaaliyhteensopivuuksiin ja näiden tietojen pohjalta etsitään sopivaa pumpputyyppiä kaksifaasijäähdytysjärjestelmään. Tehoelektroniikan jäähdytysjärjestelmän pumpun on oltava edullinen muuhun järjestelmään nähden. Tyypillinen kiertopumppu nestejäähdytysjärjestelmässä on pieni keskipakopumppu. Alhaisen kiehumispisteen vuoksi kavitointiriski kasvaa ja tämä voi vahingoittaa pumppua. Myös matala viskositeetti tuo haasteita vuotoherkkyyden kasvamisen myötä, joten mekaanisilla aksiaalitiivisteillä varustetut pumput eivät ole pitkäikäisiä. Kylmäainejärjestelmiin tarkoitetut pumput ovat arvokkaita, eikä näin ollen sovellu edullisiin jäähdytysjärjestelmiin. Tässä työssä käydään läpi erilaisia pumpputyyppejä, jotka voisivat soveltua pitkäikäiseen pumppaukseen ilman huoltotöitä. Näiden tietojen perusteella kehitetään edullista ja pitkäikäistä pumppua pieniin kaksifaasijäähdytysjärjestelmiin nesteiden fysikaaliset ominaisuudet huomioon ottaen. Kehitetyn pumpun ominaisuuksia ja kustannuksia vertaillaan kaupallisiin ratkaisuihin ottaen huomioon sarjavalmistus. Itse valmistettuna pienelle sisäryntöiselle hammaspyöräpumpulle jää hintaa alle kymmenesosa markkinoilta löytyviin kylmäaineille soveltuviin pumppuun.

Provitamin a activity of Brazilian carrots: leaves and roots, raw and cooked and their chemical composition

The purpose of this study was to determine through carotenoid analysis, the provitamin A value of two carrots (Daucus carota L.) cultivars (Brasilia and Beta3), leaves and roots, raw and submitted to two ways of cooking: boiling and microwave. Proximate analysis results are also presented for a better characterization of these vegetables (moisture, ash, lipids, proteins, fiber and total carbohydrates). The main carotenoids sources of provitamin A in this vegetable, both in leaves or roots was β-carotene and α-carotene. α-carotene shows half of the provitamin A value of β-carotene. Samples of the Brasilia cultivar presented the better provitamin A value both for leaves and roots. The results for raw samples of the Brasilia cultivar were 464.48 RE/100g for leaves and 606.42 RE/100g for roots. There were no significant losses of provitamin A with the boiling or microwave cooking methods used.

Provitamin a activity of raw and cooked Brazilian leaves

The purpose of this study was to determine, through beta-carotene analysis, the provitamin A value of three vegetables leaves ("serralha", celery and mint), raw and submitted to two ways of cooking: boiling and microwave. Samples of "serralha" presented the better provitamin A value beyond the three leaves analyzed: 1, 373 RE/100g for raw samples. Except for mint, it was observed a significant lost of provitamin A due the two ways of cooking.

Quality of mussels cultivated and commercialized in Ubatuba, SP, Brazil: monitoration Bacillus cereus and Staphylococcus aureus growth after post-harvest processing

Aiming at improving the quality of Perna perna mussels cultivated and commercialized in Ubatuba, SP, Brazil, the growth and elimination of Staphylococcus aureus and Bacillus cereus artificially inoculated in mussels were studied. The inoculation was carried out in "in natura" and pre-cooked mussels for 30 min, and after that the mussels were kept for 10 hours at room temperature (25 ± 1 °C) and under refrigeration (7 ± 1 °C). Six thermal treatments were evaluated: three using steam (5, 10 and 15 minutes) and three in boiling water (5, 10 and 15 minutes), in order to find the best time/temperature binomial to provide pathogenic control. Yield and physical-chemical and sensory characteristics were evaluated. All thermal treatments were efficient to eliminate microorganisms in 2 logarithmic cycles. However, the boiling water treatments presented better results than the steam treatments. The physical-chemical and sensory analyses did not show statistical differences among the thermal treatments studied. The best performances were reached in the shortest times of heat exposure. Overall, the treatments in boiling water presented better results than the steam treatments.

Volatile profile of the headspace fraction of "assa-peixe" (Vernonia sp.) honeys

The volatile compounds were isolated from the headspace fraction of "assa-peixe" honeys by adsorptive column chromatography, eluted with acetone and analysed by GC-FID and GC-MS. Volatile compounds were separated using a polar phase column. Low- and medium-boiling point volatile compounds predominated in the headspace. A large proportion of 3-penten-2-one (80.5 ± 13.9 µg.kg-1) and benzaldehyde (25.9 ± 4.2 µg.kg-1) was found in the headspace fraction, while 2-penten-1-ol, 3-hexenyl butanoate, octadecane and hexanoic acid (<0.01 µg.kg-1) were by far the less abundant volatile compounds. A total of 12 volatile compounds were identified and, among them, 5 compounds were reported as "assa-peixe" honey constituents for the first time. Of the 5 new volatile compounds reported, 3-penten-2-one, dodecane, tridecane and benzaldehyde were definitively identified in the headspace fraction of Brazilian "assa-peixe" honeys.

Elimination of Salmonella enterica serovar Typhimurium in artificially contaminated eggs through correct cooking and frying procedures

Salmonellosis is a serious foodborne disease associated with the presence of bacteria in eggs or foods containing raw eggs. However, the use of appropriate procedures of cooking and frying can eliminate this contamination. There are few studies on the elimination of contamination of Salmonella in hens' eggs through typical frying procedures, especially for Salmonella enterica serovar Typhimurium (or S. typhimurium). The aim of this study was to determine the appropriate conditions for cooking and frying hens' eggs artificially contaminated with S. typhimurium, making them free of bacterial contamination. Hens' eggs were artificially contaminated with S. typhimurium and subjected to various processes of cooking, frying and food preparation. It was observed that the minimum time necessary to eliminate contamination through cooking procedures is 5 minutes after the water starts boiling, and also that, cooking in the microwave oven complete eliminates the bacterial contamination. When the eggs were fried on both sides, keeping the yolk hard, a complete bacterial elimination was observed. Mayonnaise prepared with vinegar presented a decrease in bacterial colonies when compared mayonese prepared with lemon.

A statistical approach to define some tofu processing conditions

The aim of this work was to make tofu from soybean cultivar BRS 267 under different processing conditions in order to evaluate the influence of each treatment on the product quality. A fractional factorial 2(5-1) design was used, in which independent variables (thermal treatment, coagulant concentration, coagulation time, curd cutting, and draining time) were tested at two different levels. The response variables studied were hardness, yield, total solids, and protein content of tofu. Polynomial models were generated for each response. To obtain tofu with desirable characteristics (hardness ~4 N, yield 306 g tofu.100 g-1 soybeans, 12 g proteins.100 g-1 tofu and 22 g solids.100 g-1 tofu), the following processing conditions were selected: heating until boiling plus 10 minutes in water bath, 2% dihydrated CaSO4 w/w, 10 minutes coagulation, curd cutting, and 30 minutes draining time.

Integration of cooking and vacuum cooling of carrots in a same vessel

Cooked vegetables are commonly used in the preparation of ready-to-eat foods. The integration of cooking and cooling of carrots and vacuum cooling in a single vessel is described in this paper. The combination of different methods of cooking and vacuum cooling was investigated. Integrated processes of cooking and vacuum cooling in a same vessel enabled obtaining cooked and cooled carrots at the final temperature of 10 ºC, which is adequate for preparing ready-to-eat foods safely. When cooking and cooling steps were performed with the samples immersed in boiling water, the effective weight loss was approximately 3.6%. When the cooking step was performed with the samples in boiling water or steamed, and the vacuum cooling was applied after draining the boiling water, water loss ranged between 15 and 20%, which caused changes in the product texture. This problem can be solved with rehydration using a small amount of sterile cold water. The instrumental textural properties of carrots samples rehydrated at both vacuum and atmospheric conditions were very similar. Therefore, the integrated process of cooking and vacuum cooling of carrots in a single vessel is a feasible alternative for processing such kind of foods.

Effects of peeling methods on the quality of cubiu fruits

Cubiu (Solanum sessiliflorum Dunal) is an Amazonian Basin native fruit. Its importance comes from its high contents of pectin. Currently, processing technologies are necessary for the substitution of the traditional system (small crops and small-scale processing) for a larger scale system and thus increase the use of biodiversity and promote the implementation of Local Productive Arrangements of agribusiness in the Amazon. This research aims to evaluate the methods of peeling cubiu. Ripe fruits were divided into lots (150 each) and subjected to the following treatments: immersion in 2.5% NaOH boiling solution for 5 minutes, exposure to water vapor, and immersion in water at 96 ºC for 5, 10, 15 and 20 minutes. The peel released during heat treatment and immediately removed under running tap water. In the control treatment, the fruits were manually peeled (unheated) with a stainless steel knife. The treatments were evaluated for completeness and ease of peeling, tissue integrity, texture, and peroxidase activity. The immersion in 2.5% NaOH boiling solution (5 minutes) stood out as the best treatment since it inhibited the enzymatic browning and intensified the natural yellow color of the cubiu fruit and easily and fully peeled the whole fruit more rapidly without damaging its tissues. This treatment was chosen as the most advantageous because it can promote simultaneous peeling and bleaching. Therefore, it is recommended for cubiu industrial processing.

Use of Moringa oleífera Lamarck leaf extract as sugarcane juice clarifier: effects on clarifed juice and sugar

The objective of this study was to evaluate the effect of Moringa oleifera Lam. leaf extract on the sedimentation of impurities in the treatment of sugarcane juice and the effects on sugar quality and on the clarified juice. The experimental design used was a 4x2 factorial arrangement with four replications. The main treatments performed included the extracted original sugarcane juice, the synthetic polyelectrolyte (Flomex 9076), the leaf extract, and a control. The secondary treatments consisted of the sugarcane varieties RB92579 and RB867515. The clarification process used was simple defecation, in which the flocculating agents and the juice, limed and heated, were poured simultaneously into a decanter. The microbiological and chemico-technological characteristics of the extracted and clarified juices were evaluated. The clarified juice was concentrated up to 60° Brix (syrup) and subjected to boiling in a pilot pan using seeds to perform the graining: The sugar was recovered by centrifugation and analyzed for microbiological and chemico-technological characteristics. It was concluded that the use of the Moringa oleifera Lam. leaves extract resulted in a better quality of clarified juice and sugar.

Preliminary studies on nutritive and organoleptic properties in processed fish fillets obtained from Iran

The effects of boiling, frying, and roasting methods on nutrients and properties some of marine fishes were studies. AOAC official methods were used for the analyses of the samples. Frying reduced the protein content of Nemipterus japonicas, while roasting reduced the protein content of Carangoides malabaricus and Saurida undosquamis. Fresh and fried C. malabaricus had 71.2% and 57.05% protein content, respectively, while N. japonicas had 57.39% and 47.51%, respectively. The highest oil content in C.malabaricus was 16.80%, followed by N.japonicus 12.80%; while the lowest oil content in S.undosquamis was 5.88%. N.japonicusis protein content reduced with frying. Some cooking methods used in the processing can have an effect on of fish nutrient composition. The texture of fried and boiled fish fillets significantly differ from that of the roasted fillets (p<0.05).

Assessment of carotenoids in pumpkins after different home cooking conditions

Carotenoids have antioxidant activity, but few are converted by the body into retinol, the active form of vitamin A. Among the 600 carotenoids with pro-vitamin A activity, the most common are α- and β-carotene. These carotenoids are susceptible to degradation (e.g., isomerization and oxidation) during cooking. The aim of this study was to assess the total carotenoid, α- and β-carotene, and 9 and 13-Z- β-carotene isomer contents in C. moschata after different cooking processes. The raw pumpkin samples contained 236.10, 172.20, 39.95, 3.64 and 0.8610 µg.g- 1 of total carotenoids, β-carotene, α-carotene, 13-cis-β-carotene, and 9-Z-β-carotene, respectively. The samples cooked in boiling water contained 258.50, 184.80, 43.97, 6.80, and 0.77 µg.g- 1 of total carotenoids, β-carotene, α-carotene, 13-Z-β-carotene, and 9-Z-β-carotene, respectively. The steamed samples contained 280.77, 202.00, 47.09, 8.23, and 1.247 µg.g- 1 of total carotenoids, β-carotene, α-carotene,13-Z-β-carotene, and 9-Z-β-carotene, respectively. The samples cooked with added sugar contained 259.90, 168.80, 45.68, 8.31, and 2.03 µg.g- 1 of total carotenoid, β-carotene, α-carotene, 13-Z- β-carotene, and 9-Z- β-carotene, respectively. These results are promising considering that E- β-carotene has 100% pro-vitamin A activity. The total carotenoid and carotenoid isomers increased after the cooking methods, most likely as a result of a higher availability induced by the cooking processes.

Coolability of porous core debris beds : Effects of bed geometry and multi-dimensional flooding

This thesis addresses the coolability of porous debris beds in the context of severe accident management of nuclear power reactors. In a hypothetical severe accident at a Nordic-type boiling water reactor, the lower drywell of the containment is flooded, for the purpose of cooling the core melt discharged from the reactor pressure vessel in a water pool. The melt is fragmented and solidified in the pool, ultimately forming a porous debris bed that generates decay heat. The properties of the bed determine the limiting value for the heat flux that can be removed from the debris to the surrounding water without the risk of re-melting. The coolability of porous debris beds has been investigated experimentally by measuring the dryout power in electrically heated test beds that have different geometries. The geometries represent the debris bed shapes that may form in an accident scenario. The focus is especially on heap-like, realistic geometries which facilitate the multi-dimensional infiltration (flooding) of coolant into the bed. Spherical and irregular particles have been used to simulate the debris. The experiments have been modeled using 2D and 3D simulation codes applicable to fluid flow and heat transfer in porous media. Based on the experimental and simulation results, an interpretation of the dryout behavior in complex debris bed geometries is presented, and the validity of the codes and models for dryout predictions is evaluated. According to the experimental and simulation results, the coolability of the debris bed depends on both the flooding mode and the height of the bed. In the experiments, it was found that multi-dimensional flooding increases the dryout heat flux and coolability in a heap-shaped debris bed by 47–58% compared to the dryout heat flux of a classical, top-flooded bed of the same height. However, heap-like beds are higher than flat, top-flooded beds, which results in the formation of larger steam flux at the top of the bed. This counteracts the effect of the multi-dimensional flooding. Based on the measured dryout heat fluxes, the maximum height of a heap-like bed can only be about 1.5 times the height of a top-flooded, cylindrical bed in order to preserve the direct benefit from the multi-dimensional flooding. In addition, studies were conducted to evaluate the hydrodynamically representative effective particle diameter, which is applied in simulation models to describe debris beds that consist of irregular particles with considerable size variation. The results suggest that the effective diameter is small, closest to the mean diameter based on the number or length of particles.