Glycine betaine-mediated protection of peas (Pisum sativum L.) during blanching and frozen storage

We used glycine betaine (5–20% w/v) for blanching green peas (100°C, 60 s), and their subsequent freezing and storage (–20°C, 90 days). Blanching after the addition of glycine betaine at ≥10% (w/v) followed by a 90 day storage period which resulted in the most desirable outcome: higher vitamin C levels, a superior green color, enhanced organoleptic quality and texture, and improved retention of peroxidase and lipoxygenase activity relative to control peas (no glycine betaine added). Microscopic characterizations of control and treated peas revealed that glycine betaine acts as a cryoprotectant which maintains cellular integrity. Glycine betaine (10% w/v) could be used commercially for production of frozen peas with better quality attributes.

The Rossiter-McLaughlin effect reloaded: Probing the 3D spin-orbit geometry, differential stellar rotation, and the spatially-resolved stellar spectrum of star-planet systems

When a planet transits its host star, it blocks regions of the stellar surface from view; this causes a distortion of the spectral lines and a change in the line-of-sight (LOS) velocities, known as the Rossiter-McLaughlin (RM) effect. Since the LOS velocities depend, in part, on the stellar rotation, the RM waveform is sensitive to the star-planet alignment (which provides information on the system’s dynamical history). We present a new RM modelling technique that directly measures the spatially-resolved stellar spectrum behind the planet. This is done by scaling the continuum flux of the (HARPS) spectra by the transit light curve, and then subtracting the infrom the out-of-transit spectra to isolate the starlight behind the planet. This technique does not assume any shape for the intrinsic local profiles. In it, we also allow for differential stellar rotation and centre-to-limb variations in the convective blueshift. We apply this technique to HD 189733 and compare to 3D magnetohydrodynamic (MHD) simulations. We reject rigid body rotation with high confidence (>99% probability), which allows us to determine the occulted stellar latitudes and measure the stellar inclination. In turn, we determine both the sky-projected (λ ≈ −0.4 ± 0.2◦) and true 3D obliquity (ψ ≈ 7+12 −4 ◦ ). We also find good agreement with the MHD simulations, with no significant centre-to-limb variations detectable in the local profiles. Hence, this technique provides a new powerful tool that can probe stellar photospheres, differential rotation, determine 3D obliquities, and remove sky-projection biases in planet migration theories. This technique can be implemented with existing instrumentation, but will become even more powerful with the next generation of high-precision radial velocity spectrographs.

Frozen Niagara Falls

The image is described in German. It appears to be Niagara Falls frozen in winter with many tourists and onlookers at the base.

Influence of Processing Variables on Protein Quality and Frozen Storage Stability of Two Commercially Important Species of Squid (Loligo duvaucelii and Doryteuthis sibogae )

Cephalopods are utilized as an important food item in various countries because of its delicacy as raw consumed food. Mainly sepia and loligo are consumed raw by Japanese and Russians. The freshness of the products is very important when the product is consumed raw. The major species that dominate our squid catch are Loligo duvaucelii and Doryteuthis sibogae. There is a noticeable difference in the quality of both the species. The needle squid (Doryteuthis sibogae ) contributes about 35% of the total squid landing. Due to the fast deterioration , a major portion of the needle squid, which is caught during the first few hauls, is thrown back to sea. The catch in the last hauls only are taken to the landing centers. At present the needle squid is processed as blanched rings and the desired quality is not obtained if it is processed as whole, whole cleaned or as tubes. In this study an attempt is made to investigate the biochemical characteristics in both the species of squid in relation to their quality and, the process control measures to be adopted. The effect of various treatments on their quality and the changes in proteolytic and lysosomal enzymes under various processing conditions are also studied in detail.Thus this study can provide the seafood industry with relevant suggestions and solutions for effective utilization of both the species of squid with emphasis on needle squid.

Spin-orbit effects in GaAs quantum wells: Interplay between Rashba, Dresselhaus, and Zeeman interactions

The interplay between Rashba, Dresselhaus, and Zeeman interactions in a quantum well submitted to an external magnetic field is studied by means of an accurate analytical solution of the Hamiltonian, including electron-electron interactions in a sum-rule approach. This solution allows us to discuss the influence of the spin-orbit coupling on some relevant quantities that have been measured in inelastic light scattering and electron-spin resonance experiments on quantum wells. In particular, we have evaluated the spin-orbit contribution to the spin splitting of the Landau levels and to the splitting of charge- and spin-density excitations. We also discuss how the spin-orbit effects change if the applied magnetic field is tilted with respect to the direction perpendicular to the quantum well.

Exchange-correlation effects on quantum wires with spin-orbit interactions under the influence of in-plane magnetic fields.

Within the noncollinear local spin-density approximation, we have studied the ground state structure of a parabolically confined quantum wire submitted to an in-plane magnetic field, including both Rashba and Dresselhaus spin-orbit interactions. We have explored a wide range of linear electronic densities in the weak (strong) coupling regimes that appear when the ratio of spin-orbit to confining energy is small (large). These results are used to obtain the conductance of the wire. In the strong coupling limit, the interplay between the applied magnetic field¿irrespective of the in-plane direction, the exchange-correlation energy, and the spin-orbit energy-produces anomalous plateaus in the conductance vs linear density plots that are otherwise absent, or washes out plateaus that appear when the exchange-correlation energy is not taken into account.

Spin-orbit effects in GaAs quantum wells: Interplay between Rashba, Dresselhaus, and Zeeman interactions

The interplay between Rashba, Dresselhaus, and Zeeman interactions in a quantum well submitted to an external magnetic field is studied by means of an accurate analytical solution of the Hamiltonian, including electron-electron interactions in a sum-rule approach. This solution allows us to discuss the influence of the spin-orbit coupling on some relevant quantities that have been measured in inelastic light scattering and electron-spin resonance experiments on quantum wells. In particular, we have evaluated the spin-orbit contribution to the spin splitting of the Landau levels and to the splitting of charge- and spin-density excitations. We also discuss how the spin-orbit effects change if the applied magnetic field is tilted with respect to the direction perpendicular to the quantum well.

Quantitative and Qualitative Studies on the Bacteriology of frozen Fishes and Prawns

The thesis is mainly concerned with the study of the bacteriology of freezing of mackerel(Rastrelliger kanaggrta)and prawn (Metgpggaeus ddbsoni) The thesis in four sections describes the salient features of the observations and inferences on the bacteriology of freezing of fishes and prawns. This includes the evaluation of methodology for the optimum recovery of bacteria, bacteriology of the newly caught fish and prawn, the effect of freezing temperatures on the survival of selected species of isolates from fish and prawn and the bacteriology of freezing, frozen storage and thawing of prawn/fish emphasizing the effect contributed by each.

Effect Of Raw Material Quality On The Shelf Life Of Frozen Stored Fish And Fishery Products

Frozen storage characteristics and shelflife vary considerably among species as well as within the species (Powrie, 1973; Fennema. 1973). This can be attributed to the variation in the composition of fish among various species. In certain species like sardines and mackerel. wide seasonal variation in chemical composition occur within the species. These variations affect the quality and shelflife. The nutritional level of water. spawning, method of catching, struggling etc. are found to have profound influence on the condition of the fresh fish. Soon after death the deteriorative changes in fish start due to autolysis and bacterial growth. The rate of these changes depends mainly on temperature. The handling methods have great influence on bacterial contamination. Thus the type oi'handling. temperature control. period of chill storage. processing methods. type of freezing, condition of frozen storage and period of storage affect the quality and shelflife Of the fisho In the present study extensive investigations were carried out on various factors affecting the quality of fish as well as their effect on the physical. chemical and sensory qualities of fish during frozen storage and the shelflife

Bacteriological quality of individually quick-frozen (IQF) raw and cooked readyto- eat shrimp produced from farm raised black tiger shrimp (Penaeus monodon

One thousand, two hundred and sixty four samples of individually quick-frozen (IQF) peeled and deveined raw and 914 samples of cooked ready to eat shrimp samples produced from farm raised black tiger (Penaeus monodon) obtained from a seafood unit working under HACCP concept were analysed for total aerobic plate count (APC), coliform count, Escherichia coli, coagulase positive Staphylococci and Salmonella. The overall bacteriological quality of the product was found to be good. Of the frozen raw shrimp, 96% of samples showed APC below 105 while 99% of the frozen cooked ready-to-eat samples showed APC less than 104. The APC ranged from 1·0´102 to 4·2´106 cfu/gm in frozen raw shrimp and from 1·0´102 to 6·4´104 cfu/gm in the frozen cooked shrimp. Prevalences of coliforms in raw shrimp and cooked shrimp samples were 14·4% and 2·9% respectively. The coliform count in raw products ranged from 1·0´101 to 2·5´103 cfu/gm and in the cooked products, from 1·0 ´101 to 1·8´102 cfu/gm. Although all the cooked shrimp samples were free of coagulase positive staphylococci, E. coli and Salmonella, 1·0, 2·0 and 0·1% of the frozen raw shrimp samples tested positive for coagulase positive Staphylococci, E. coli and Salmonella respectively. The Salmonella strain was identified as Salmonella typhimurium. The results of the present study highlight the importance of implementation of HACCP system in the seafood industry to ensure consistent quality of frozen seafood

Processing And Frozen Storage Characteristics Of Ray Fillets

Rays, belonging to the class Elasmobranchii, constitute a major fishery in many states in India like Tamil Nadu, Gujarat, Andhra Pradesh, Kerala and Maharashtra. The estimated landings are 21,700 tonnes per annum. Even though the meat of rays is nutritious and free from bones and spines, there is little demand for fresh meat due to the presence of a high urea content. The landings are mainly used for salt curing which fetches only very low prices for the producers. Urea nitrogen constituted the major component (50.8%) of the non-protein nitrogen of the meat. An attempt has been made to standat-dize the processing steps to reduce the urea levels in the meat before freezing by using different simple techniques like dipping the fillets in stagnant chilled water, dipping in chilled running water and dipping in stirred chilled running water. It was found that meat dipped in stirred running water for two hours reduced the urea level of the meat by 62%. The yield of the lateral fin fillets and caudal fin fillets vary with the size of the ray. The drip loss during frozen storage is found to be more in the case of samples frozen stored after the treatment for urea removal by the method of stirring in running water. The samples treated in stagnant chilled water had the lowest drip loss. The total nitrogen was higher in samples treated in stagnant chilled water and lowest in the samples treated in stirred running water. The overall acceptability was high in the case of samples treated with stirred running water and frozen stored

Modelling of Mercury’s surface composition and remote detection from the orbit with the BepiColombo Mercury Planetary Orbiter

It can be assumed that the composition of Mercury’s thin gas envelope (exosphere) is related to the composition of the planets crustal materials. If this relationship is true, then inferences regarding the bulk chemistry of the planet might be made from a thorough exospheric study. The most vexing of all unsolved problems is the uncertainty in the source of each component. Historically, it has been believed that H and He come primarily from the solar wind, while Na and K originate from volatilized materials partitioned between Mercury’s crust and meteoritic impactors. The processes that eject atoms and molecules into the exosphere of Mercury are generally considered to be thermal vaporization, photonstimulated desorption (PSD), impact vaporization, and ion sputtering. Each of these processes has its own temporal and spatial dependence. The exosphere is strongly influenced by Mercury’s highly elliptical orbit and rapid orbital speed. As a consequence the surface undergoes large fluctuations in temperature and experiences differences of insolation with longitude. We will discuss these processes but focus more on the expected surface composition and solar wind particle sputtering which releases material like Ca and other elements from the surface minerals and discuss the relevance of composition modelling