An advanced method for eliminating impacts from frequency deviations in power system signal processing

Frequency deviation is a common problem for power system signal processing. Many power system measurements are carried out in a fixed sampling rate assuming the system operates in its nominal frequency (50 or 60 Hz). However, the actual frequency may deviate from the normal value from time to time due to various reasons such as disturbances and subsequent system transients. Measurement of signals based on a fixed sampling rate may introduce errors under such situations. In order to achieve high precision signal measurement appropriate algorithms need to be employed to reduce the impact from frequency deviation in the power system data acquisition process. This paper proposes an advanced algorithm to enhance Fourier transform for power system signal processing. The algorithm is able to effectively correct frequency deviation under fixed sampling rate. Accurate measurement of power system signals is essential for the secure and reliable operation of power systems. The algorithm is readily applicable to such occasions where signal processing is affected by frequency deviation. Both mathematical proof and numerical simulation are given in this paper to illustrate robustness and effectiveness of the proposed algorithm. Crown Copyright (C) 2003 Published by Elsevier Science B.V. All rights reserved.

Characterization of Treponema phagedenis-like spirochetes isolated from papillomatous digital dermatitis lesions in dairy cattle

Four spirochete strains were isolated from papillomatous digital dermatitis (PDD) lesions in Iowa dairy cattle and compared with two previously described spirochete strains isolated from dairy cattle in California. These six strains shared an identical 16S ribosomal DNA sequence that was 98% similar to Treponema phagedenis and 99% similar to the uncultivated PDD spirochete sequence DDLK-4. The whole-cell protein profiles resolved by sodium dodecyl sulfate-polyacrylamide gel electrophoresis of these six strains were similar. However, these strains showed differences in the antigenic diversity of lipopolysaccharide (LPS). Genetic diversity was also detected by pulsed-field gel electrophoresis of genomic DNA digests, revealing differences among five of the six strains. Serum immunoglobulin G antibodies from dairy cattle with active PDD lesions reacted with the LPS of all but one PDD spirochete strain. Likewise, peripheral blood mononuclear cells from cattle with active PDD lesions produced blastogenic responses to one of the two California isolates. Both antibody and lymphocyte blastogenic responses were reduced in convalescent dairy cattle, suggesting the immune response to these spirochetes has short duration. These results demonstrate genetic and antigenic diversity among T. phagedenis-like treponemes and provide further evidence for the involvement of these spirochetes in the pathogenesis of PDD.

Amylases in enzyme detergents and their effects on a simulated long-life dairy dessert

Enzyme detergents used in the food industry contain proteinase as the major enzyme but amylase may be present, either by design or inadvertently. Three commercial enzyme detergents and 3 enzyme preparations used in detergents were assayed for alpha-amylase activity by the Ceralpha method using the Megazyme kits. The amylase activities of the detergents varied from 3.2x 10(-6) to 32x 10(-6) mumoles ml(-1) h(-1) while the enzyme preparations had much higher activities ranging from 0.05 to 8.06 mumoles ml(-1) h(-1). When added aseptically to a simulated dairy dessert (2% starch solution) and stored for 42 days, the enzyme detergents caused an increase in viscosity; enzyme preparations at low concentrations caused an initial increase in viscosity followed by a decrease; and enzyme preparations at high concentrations caused an immediate decrease in viscosity. The increase in viscosity corresponded to formation of a distinct network of starch granules while the decrease in viscosity was characterised by a marked decrease in size of the granules and little or no network of granules. Decreases in viscosity corresponded to increases in reducing sugars but samples which increased in viscosity showed no measurable reducing sugars. The amylase activity in all sources was destroyed by heating at 75degreesC for 15 min at pH 1.8.

Evaluation of encapsulation techniques of probiotics for yoghurt

The health benefits provided by probiotic bacteria have led to their increasing use in fermented and other dairy products. However, their viability in these products is low. Encapsulation has been investigated to protect the bacteria in the product's environment and improve their survival. There are two common encapsulation techniques, namely extrusion and emulsion, to encapsulate the probiotics for their use in the fermented and other dairy products. This review evaluates the merits and limitations of these two techniques, and also discusses the supporting materials and special treatments used in encapsulation processes. (C) 2003 Elsevier Science Ltd. All rights reserved.

Heat-induced changes in UHT milks - Part 1

Raw milk was stored for 0, 2 and 4 days and processed in a UHT pilot plant by either direct or indirect heating. The unstored raw milk was also pasteurised. The thermally induced changes resulting from these treatments were investigated by examining a number of indices of heat damage. Lactulose, furosine, total and free hydroxymethylfurfural (HMF) and acid-soluble beta-lactoglobulin were analysed by high performance liquid chromatography (HPLC) while soluble tryptophan was examined by fluorescence spectroscopy. The directly heated UHT milk showed less heat damage than the indirectly heated milk, while the pasteurised milk displayed the least heat damage. During storage of the UHT milk for 12 weeks at similar to20degreesC, the levels of lactulose remained constant, while the furosine concentration increased. Both the total HMF and undenatured beta-lactoglobulin contents showed a general decrease during storage; however free HMF values initially rose but then decreased after four weeks' storage. As the age of the milk at the time of UHT processing increased, the levels of some of the indicators decreased. It is concluded that lactulose is the most reliable index of heat treatment, as it is virtually unaffected by refrigerated storage of the milk before or ambient storage after UHT processing. Reliance on other indicators may give misleading information on the heat load that UHT milk has received during processing.

Combining nonthermal technologies to control foodborne microorganisms

Novel nonthermal processes, such as high hydrostatic pressure (HHP), pulsed electric fields (PEFs), ionizing radiation and ultrasonication, are able to inactivate microorganisms at ambient or sublethal temperatures. Many of these processes require very high treatment intensities, however, to achieve adequate microbial destruction in low-acid foods. Combining nonthermal processes with conventional preservation methods enhances their antimicrobial effect so that lower process intensities can be used. Combining two or more nonthermal processes can also enhance microbial inactivation and allow the use of lower individual treatment intensities. For conventional preservation treatments, optimal microbial control is achieved through the hurdle concept, with synergistic effects resulting from different components of the microbial cell being targeted simultaneously. The mechanisms of inactivation by nonthermal processes are still unclear; thus, the bases of synergistic combinations remain speculative. This paper reviews literature on the antimicrobial efficiencies of nonthermal processes combined with conventional and novel nonthermal technologies. Where possible, the proposed mechanisms of synergy is mentioned. (C) 2003 Elsevier Science B.V. All rights reserved.

Yogurt from UHT milk: a review

Continuous heat treatment by UHT processing has attracted interest as an alternative to the batch-heating method conventionally used in the production of yogurt. Several studies have been conducted on the manufacture of yogurt from milk heated by UHT processes and have compared it with the conventional method. This paper reviews the characteristics of yogurt made from UHT milk, including its apparent viscosity, gel strength, microstructure, syneresis (water-holding capacity) and flavour, as well as the behaviour of yogurt cultures in the UHT-treated pre-mix.

Production of proteinases by psychrotrophic bacteria in raw milk stored at low temperature

Raw milk samples from two different sources were stored at 2degreesC, 4degreesC and 7degreesC for 10 days and the growth of psychrotrophic bacteria, production of proteinase and proteolysis in the milks were measured during storage. Peptide analyses by the fluorescamine method and RP-HPLC were used in determination of proteolysis and proteinase activity. The average times taken for the psychrotroph counts to reach 10(7) cfu/mL at 2degreesC, 4degreesC and 7degreesC were approximately 9, 7 and 4 days, although there was considerable variation in growth rates in the different milks. There was little correlation between psychrotroph counts and either proteolysis or proteinase activity levels. At 2degreesC, no milk stored showed significant proteolysis by the fluorescamine method after 10 days' storage, but significant proteinase activity could be measured in some of these milks at 8 and 10 days. RP-HPLC analysis was a more sensitive means of detecting peptides than the fluorescamine method.

Avaliação da qualidade do leite e caracterização de laticínios do estado do Espírito Santo

O leite é um alimento de grande importância na alimentação humana e amplamente consumido. Desta forma, justifica-se o estudo de suas características e a avaliação de procedimentos higiênicos durante toda a sua cadeia produtiva, desde a ordenha até o seu processamento. O objetivo do trabalho foi caracterizar laticínios localizados no estado do Espírito Santo, bem como avaliar as características de qualidade do leite cru e do leite pasteurizado de quatro estabelecimentos. O estudo foi dividido em quatro etapas: 1) seleção de dois laticínios com Selo de Inspeção Federal (SIF) e dois laticínios com Selo de Inspeção Estadual (SIE); 2) Elaboração de questionário para coleta de dados; 3) coleta de amostras de leite cru refrigerado e leite pasteurizado nos laticínios selecionados e avaliação da qualidade da matéria-prima e; 4) caracterização dos quatro laticínios e avaliação das condições higiênico-sanitárias dos estabelecimentos (aplicação questionário elaborado e da Lista de Verificação de Boas Práticas de Fabricação - check-list – presente na RDC nº 275 / 2002 da Anvisa).Os resultados obtidos com as análises de composição centesimal, acidez titulável, pH e Contagem de Células Somáticas (CCS) das amostras dos laticínios SIF 1, SIF 2, SIE 1 e SIE 2 indicaram conformidade com o padrão exigido pela Instrução Normativa nº 62/2011 do MAPA. Com relação ao teste do alizarol, todas as amostras analisadas apresentaram coloração parda avermelhada sem coagulação, indicando conformidade com a exigência da legislação. Para o teste de detecção de antibiótico da classe β-lactâmicos, todas as amostras de leite dos quatro laticínios analisadas nas três coletas tiveram ausência pelo método utilizado. Em uma das amostras coletadas da indústria SIF 1 foi verificada a presença da enzima fosfatase alcalina em leite pasteurizado, indicando que o tratamento térmico não foi adequado e que, portanto, poderia haver presença de microrganismos patogênicos na amostra, ou que a enzima se renaturou, apresentando um resultado falso positivo para o teste. Além disso, foi verificado que duas amostras de leite coletadas do laticínio SIE 1 apresentaram ausência da enzima lactoperoxidase,O leite é um alimento de grande importância na alimentação humana e amplamente consumido. Desta forma, justifica-se o estudo de suas características e a avaliação de procedimentos higiênicos durante toda a sua cadeia produtiva, desde a ordenha até o seu processamento. O objetivo do trabalho foi caracterizar laticínios localizados no estado do Espírito Santo, bem como avaliar as características de qualidade do leite cru e do leite pasteurizado de quatro estabelecimentos. O estudo foi dividido em quatro etapas: 1) seleção de dois laticínios com Selo de Inspeção Federal (SIF) e dois laticínios com Selo de Inspeção Estadual (SIE); 2) Elaboração de questionário para coleta de dados; 3) coleta de amostras de leite cru refrigerado e leite pasteurizado nos laticínios selecionados e avaliação da qualidade da matéria-prima e; 4) caracterização dos quatro laticínios e avaliação das condições higiênico-sanitárias dos estabelecimentos (aplicação questionário elaborado e da Lista de Verificação de Boas Práticas de Fabricação - check-list – presente na RDC nº 275 / 2002 da Anvisa).Os resultados obtidos com as análises de composição centesimal, acidez titulável, pH e Contagem de Células Somáticas (CCS) das amostras dos laticínios SIF 1, SIF 2, SIE 1 e SIE 2 indicaram conformidade com o padrão exigido pela Instrução Normativa nº 62/2011 do MAPA. Com relação ao teste do alizarol, todas as amostras analisadas apresentaram coloração parda avermelhada sem coagulação, indicando conformidade com a exigência da legislação. Para o teste de detecção de antibiótico da classe β-lactâmicos, todas as amostras de leite dos quatro laticínios analisadas nas três coletas tiveram ausência pelo método utilizado. Em uma das amostras coletadas da indústria SIF 1 foi verificada a presença da enzima fosfatase alcalina em leite pasteurizado, indicando que o tratamento térmico não foi adequado e que, portanto, poderia haver presença de microrganismos patogênicos na amostra, ou que a enzima se renaturou, apresentando um resultado falso positivo para o teste. Além disso, foi verificado que duas amostras de leite coletadas do laticínio SIE 1 apresentaram ausência da enzima lactoperoxidase,O leite é um alimento de grande importância na alimentação humana e amplamente consumido. Desta forma, justifica-se o estudo de suas características e a avaliação de procedimentos higiênicos durante toda a sua cadeia produtiva, desde a ordenha até o seu processamento. O objetivo do trabalho foi caracterizar laticínios localizados no estado do Espírito Santo, bem como avaliar as características de qualidade do leite cru e do leite pasteurizado de quatro estabelecimentos. O estudo foi dividido em quatro etapas: 1) seleção de dois laticínios com Selo de Inspeção Federal (SIF) e dois laticínios com Selo de Inspeção Estadual (SIE); 2) Elaboração de questionário para coleta de dados; 3) coleta de amostras de leite cru refrigerado e leite pasteurizado nos laticínios selecionados e avaliação da qualidade da matéria-prima e; 4) caracterização dos quatro laticínios e avaliação das condições higiênico-sanitárias dos estabelecimentos (aplicação questionário elaborado e da Lista de Verificação de Boas Práticas de Fabricação - check-list – presente na RDC nº 275 / 2002 da Anvisa).Os resultados obtidos com as análises de composição centesimal, acidez titulável, pH e Contagem de Células Somáticas (CCS) das amostras dos laticínios SIF 1, SIF 2, SIE 1 e SIE 2 indicaram conformidade com o padrão exigido pela Instrução Normativa nº 62/2011 do MAPA. Com relação ao teste do alizarol, todas as amostras analisadas apresentaram coloração parda avermelhada sem coagulação, indicando conformidade com a exigência da legislação. Para o teste de detecção de antibiótico da classe β-lactâmicos, todas as amostras de leite dos quatro laticínios analisadas nas três coletas tiveram ausência pelo método utilizado. Em uma das amostras coletadas da indústria SIF 1 foi verificada a presença da enzima fosfatase alcalina em leite pasteurizado, indicando que o tratamento térmico não foi adequado e que, portanto, poderia haver presença de microrganismos patogênicos na amostra, ou que a enzima se renaturou, apresentando um resultado falso positivo para o teste. Além disso, foi verificado que duas amostras de leite coletadas do laticínio SIE 1 apresentaram ausência da enzima lactoperoxidase,indicando a sua desnaturação devido à superpasteurização do leite. Para as análises microbiológicas de contagem bacteriana total e bactérias psicrotróficas, foi verificado uma contagem acima do estabelecido pela legislação. Além disso, os maiores valores médios de Contagem Bacteriana Total (CBT), contagem de microrganismos psicrotróficos e coliformes totais nas amostras de leite cru refrigerado foram verificados entre os laticínios com SIF, podendo ter como causa o uso de tanques comunitários pelos produtores, tempo de transporte para coleta de leite maior do que a média dos laticínios com SIE, a falta de adoção das Boas Práticas de Ordenha e o maior volume de leite coletado de diferentes produtores. Com relação à CBT e à contagem de coliformes totais em leite pasteurizado, os maiores valores médios foram verificados também nos laticínios SIF 1 e SIF 2. Os laticínios que apresentaram maior porcentagem de adequação aos requisitos das BPF foram os laticínios SIF 1 (87,82 %) e SIF 2 (80,66 %), os quais já possuíam os POP’s (Procedimento Operacional Padronizado), CIP (Controle Integrado de Pragas) e BPF (Boas Práticas de Fabricação) implantados ou em fase final de implantação. A análise dos resultados das análises microbiológicas, da aplicação do check-list e da aplicação do questionário permitiu a conclusão de que as empresas que possuíam SIF, apesar de apresentarem uma maior porcentagem de adequação aos requisitos de boas práticas de fabricação, possuíam uma qualidade da matéria-prima menor do que as indústrias com SIE. A partir dos resultados obtidos, pode-se concluir que o estudo de laticínios no estado do Espírito Santo possibilitou o conhecimento do setor e de seus problemas, contribuindo para o emprego de ações de melhoria e prevenção de futuros problemas.

Processing and characterization of alpha-elastin electrospun membranes

Elastin isolated from fresh bovine ligaments was dissolved in a mixture of 1,1,1,3,3,3-Hexafluoro-2-propanol and water and electrospun into fiber membranes under different processing conditions. Fiber mats of randomly and aligned fibers were obtained with fixed and rotating ground collectors and fibrils were composed by thin ribbons whose width depends on electrospinning conditions; fibrils with 721 nm up to 2.12 m width were achieved. After cross-linking with glutaraldehyde, -elastin can uptake as much as 1700 % of PBS solution and a slight increase on fiber thickness was observed. The glass transition temperature of electrospun fiber mats was found to occur at ~ 80 ºC. Moreover, -Elastin showed to be a perfect elastomeric material, and no mechanical hysteresis was found in cycle mechanical measurements. The elastic modulus obtained for oriented and random fibers mats in a PBS solution was 330 ± 10 kPa and 732 ± 165 kPa, respectively. Finally, the electrospinning and cross-linking process does not inhibit MC-3T3-E1 cell adhesion. Cell culture results showed good cell adhesion and proliferation in the cross-linked elastin fiber mats.

An image processing application for quantification of protein aggregates in Caenorhabditis elegans

Protein aggregation became a widely accepted marker of many polyQ disorders, including Machado-Joseph disease (MJD), and is often used as readout for disease progression and development of therapeutic strategies. The lack of good platforms to rapidly quantify protein aggregates in a wide range of disease animal models prompted us to generate a novel image processing application that automatically identifies and quantifies the aggregates in a standardized and operator-independent manner. We propose here a novel image processing tool to quantify the protein aggregates in a Caenorhabditis elegans (C. elegans) model of MJD. Confocal mi-croscopy images were obtained from animals of different genetic conditions. The image processing application was developed using MeVisLab as a platform to pro-cess, analyse and visualize the images obtained from those animals. All segmenta-tion algorithms were based on intensity pixel levels.The quantification of area or numbers of aggregates per total body area, as well as the number of aggregates per animal were shown to be reliable and reproducible measures of protein aggrega-tion in C. elegans. The results obtained were consistent with the levels of aggrega-tion observed in the images. In conclusion, this novel imaging processing applica-tion allows the non-biased, reliable and high throughput quantification of protein aggregates in a C. elegans model of MJD, which may contribute to a significant improvement on the prognosis of treatment effectiveness for this group of disor-ders

Antibodies against Bovine herpesvirus 1 in dairy herds in the state of Espirito Santo, Brasil

Bovine herpesvirus 1 (BoHV-1) causes major losses in worldwide livestock, affecting the respiratory and reproductive tracts of bovine. In the past decades, the number of cases in Brazil has been gradually increasing. Therefore, it is important to assess the distribution of infection in different regions of the country. In the state of Espírito Santo (ES) the BoHV 1 infection rate in dairy cattle herds is unknown. Thus, the aim of this study was to detect neutralizing antibodies against BoHV-1 in serum samples from 1,161 non-vaccinated cows from 59 dairy cattle herds in 23 municipalities of the Metropolitan, North, Northwest and South macro-regions. The identification of seropositive cows was evaluated by the virus neutralization test. The results showed that of all serum samples evaluated 775 (66.75%) had neutralizing antibodies against BoHV-1. Moreover, all herds were found positive; however, the percentage of positive cows varied among regions; 49.06%, 62.15%, 67.21% and 80.04% for the Metropolitan, South, North and Northwest macro-regions, respectively. In this study, the results clearly indicate the dissemination of the viral agent in dairy cattle in the ES state, requiring the monitoring and control of diseases related to BoHV-1 infection.

A two terminal optical signal and image processing p-i-n/p-i-n image and colour sensor

A two terminal optically addressed image processing device based on two stacked sensing/switching p-i-n a-SiC:H diodes is presented. The charge packets are injected optically into the p-i-n sensing photodiode and confined at the illuminated regions changing locally the electrical field profile across the p-i-n switching diode. A red scanner is used for charge readout. The various design parameters and addressing architecture trade-offs are discussed. The influence on the transfer functions of an a-SiC:H sensing absorber optimized for red transmittance and blue collection or of a floating anode in between is analysed. Results show that the thin a-SiC:H sensing absorber confines the readout to the switching diode and filters the light allowing full colour detection at two appropriated voltages. When the floating anode is used the spectral response broadens, allowing B&W image recognition with improved light-to-dark sensitivity. A physical model supports the image and colour recognition process.