Quantification of Listeria spp. contamination on shell and flesh of cooked black tiger prawns (Penaeus monodon)

Aims: To quantify Listeria levels on the shell and flesh of artificially contaminated cooked prawns after peeling, and determine the efficacy of Listeria innocua as a model for L. monocytogenes in this system. Methods and Results: A L. monocytogenes and L. innocua strain were inoculated separately onto cooked black tiger prawns using two protocols ( immersion or swabbing with incubation). Prawns were peeled by two methods ( gloved hand or scalpel and forceps) and numbers of Listeria on shells, flesh and whole prawn controls were determined. Prawns were exposed to crystal violet dye to assess the penetration of liquids. Regardless of preparation method or bacterial strain there were ca 1log(10) CFU more Listeria per shell than per peeled prawn. Dye was able to penetrate to the flesh in all cases. Conclusions: Shell-on prawns may be only slightly safer than shell-off prawns. Listeria innocua is an acceptable model for L. monocytogenes in this system. Significance and Impact of the Study: Reduced risk from L. monocytogenes on prawns can only be assured by adequate hygiene or heating.

Application of standard and refined heat balance integral methods to one-dimensional Stefan problems

The work in this paper concerns the study of conventional and refined heat balance integral methods for a number of phase change problems. These include standard test problems, both with one and two phase changes, which have exact solutions to enable us to test the accuracy of the approximate solutions. We also consider situations where no analytical solution is available and compare these to numerical solutions. It is popular to use a quadratic profile as an approximation of the temperature, but we show that a cubic profile, seldom considered in the literature, is far more accurate in most circumstances. In addition, the refined integral method can give greater improvement still and we develop a variation on this method which turns out to be optimal in some cases. We assess which integral method is better for various problems, showing that it is largely dependent on the specified boundary conditions.

Lämmöntalteenotto kosteasta poistoilmasta prosessiteollisuudessa

Tämän diplomityön päämääränä on tehdä prosessiteollisuuden tarpeisiin Excel-taulukkolaskentaohjelmassa toimiva putkilämmönsiirtimen mitoitusohjelma. Prosessiteollisuudessa lämmönvaihtimien toimintaympäristöt ja olosuhteet vaihtelevat merkittävästi ja niinpä jokaisen vaihtimen suunnittelu ja mitoitus on toteutettava tapauskohtaisesti. Työssä käsitellään rekuperatiivisen ristivirtaputkilämmönvaihtimen yleinen lämpötekninen mitoitus sisältäen putken sisäpinnalle tapahtuvan mahdollisen lauhtumisen. Mitoitettava vaihdinkoostuu pystysuorista putkista, joissa lämmin ja kostea ilma virtaa putkien sisäpuolella ja kylmä kuiva ilma vaippapuolella vaakasuoraan. Vaihdinmateriaalina käytetään ruostumatonta AISI 304 -tai haponkestävää AISI 316 terästä. Kuuman ilman tila vaihtelee tarkasteltavan kohteen mukaan. Paperiteollisuuden kuivausyksiköiltä poistuva ilma on usein lämmintä ja kosteaa, ja infrakuivaimilta poistuva ilma on kuumaa. Mitoitettavalle lämmönvaihtimelle tulevan kuuman ilman lämpötila tapauksesta riippuen voi vaihdella 30°C, maksimissaan +300°C:een saakka, vesisisällön ollessa välillä 0,010...0,200 kg/kg ki tai jopa tämän ylikin. Vaihtimen mitoitus perustuu energiataseyhtälöiden käyttöön. Laskennassa määritetään vaihtimen pintalämpötila sekä mahdollinen kostean ilman lauhtuminen putken sisäpinnalle. Lisäksi teoria käsittää molempien virtausten tilanmuutosten laskennan. Työssä on esitetty esimerkkilaskelma, jossa on laskettu ilma- kostea ilma lämmönsiirrinkonstruktio. Esimerkissä on tarkasteltu vaihtimen hyötysuhdetta, virtausten lämpö- ja kosteuskäyttäytymistä ulkoilman lämpötilan funktiona. Ohjelmasta saadaan tulostettua mitoitettavanvaihtimen dimensiot; putkien lukumäärät syvyys- ja pituussuunnassa sekä kokonaisputkilukumäärä, putkien väliset etäisyydet toisiinsa nähden sekä syvyys, että pituussuunnassa, putkipituus ja putken sisä- ja ulkohalkaisijat. Nämä tiedot suunnittelija itse syöttää ohjelmalle alkuarvoina. Laskettuna tietona ohjelma antaa molempien virtausten poistolämpötilat, kuuman ilman poistuvan absoluuttisen kosteuden, kondenssivesimäärän, vaihtimen tehon ja painehäviöt vaippa- ja putkipuolelle. Lisäksi ohjelma laskee kuuman ilman ominaisentalpiat vaihtimen sisään- ja ulostulossa. Tämä mahdollistaa ilman tilapisteiden piirtämisen Mollier-piirrokseen.

No Major Differences Found between the Effects of Microwave-Based and Conventional Heat Treatment Methods on Two Different Liquid Foods

Extension of shelf life and preservation of products are both very important for the food industry. However, just as with other processes, speed and higher manufacturing performance are also beneficial. Although microwave heating is utilized in a number of industrial processes, there are many unanswered questions about its effects on foods. Here we analyze whether the effects of microwave heating with continuous flow are equivalent to those of traditional heat transfer methods. In our study, the effects of heating of liquid foods by conventional and continuous flow microwave heating were studied. Among other properties, we compared the stability of the liquid foods between the two heat treatments. Our goal was to determine whether the continuous flow microwave heating and the conventional heating methods have the same effects on the liquid foods, and, therefore, whether microwave heat treatment can effectively replace conventional heat treatments. We have compared the colour, separation phenomena of the samples treated by different methods. For milk, we also monitored the total viable cell count, for orange juice, vitamin C contents in addition to the taste of the product by sensory analysis. The majority of the results indicate that the circulating coil microwave method used here is equivalent to the conventional heating method based on thermal conduction and convection. However, some results in the analysis of the milk samples show clear differences between heat transfer methods. According to our results, the colour parameters (lightness, red-green and blue-yellow values) of the microwave treated samples differed not only from the untreated control, but also from the traditional heat treated samples. The differences are visually undetectable, however, they become evident through analytical measurement with spectrophotometer. This finding suggests that besides thermal effects, microwave-based food treatment can alter product properties in other ways as well.

Moisture sorption isotherms and isosteric heat determination in Chilean papaya (Vasconcellea pubescens)

The moisture sorption isotherms of Chilean papaya were determined at 5, 20, and 45 ºC, over a relative humidity range of 10-95%. The GAB, BET, Oswin, Halsey, Henderson, Smith, Caurie and Iglesias-Chirife models were applied to the sorption experimental data. The goodness of fit of the mathematical models was statistically evaluated by means of the determination coefficient, mean relative percentage deviation, sum square error, root-mean-square error, and chi-square values. The GAB, Oswin and Halsey models were found to be the most suitable for the description of the sorption data. The sorption heats calculated using the Clausius-Clapeyron equation were 57.35 and 59.98 kJ·mol-1, for adsorption and desorption isotherms, respectively.

The impact of evaporative cooling on the thermoregulation and sensible heat loss of sows during farrowing

Pigs are more sensitive to high environmental temperatures explained by the inability of sweating and panting properly when compared to other species of farmed livestock. The evaporative cooling system might favor the thermal comfort of animals during exposure to extreme environmental heat and reduce the harmful effects of heat stress. The purpose of this study was to assess the sensible heat loss and thermoregulation parameters from lactating sows during summer submitted to two different acclimatization systems: natural and evaporative cooling. The experiment was carried out in a commercial farm with 72 lactating sows. The ambient variables (temperature, relative humidity and air velocity) and sows physiological parameters (rectal temperature, surface temperature and respiratory rate) were monitored and then the sensible heat loss at 21days lactation was calculated. The results of rectal temperature did not differ between treatments. However, the evaporative cooling led to a significant reduction in surface temperature and respiratory rate and a significant increase in the sow's sensible heat loss. It was concluded that the use of evaporative cooling system was essential to increase sensible heat loss; thus, it should reduce the negative effects of heat on the sows' thermoregulation during summer.

Effect of drying method on the adsorption isotherms and isosteric heat of passion fruit pulp powder

The sorption behavior of dry products is generally affected by the drying method. The sorption isotherms are useful to determine and compare thermodynamic properties of passion fruit pulp powder processed by different drying methods. The objective of this study is to analyze the effects of different drying methods on the sorption properties of passion fruit pulp powder. Passion fruit pulp powder was dehydrated using different dryers: vacuum, spray dryer, vibro-fluidized, and freeze dryer. The moisture equilibrium data of Passion Fruit Pulp (PFP) powders with 55% of maltodextrin (MD) were determined at 20, 30, 40 and 50 ºC. The behavior of the curves was type III, according to Brunauer's classification, and the GAB model was fitted to the experimental equilibrium data. The equilibrium moisture contents of the samples were little affected by temperature variation. The spray dryer provides a dry product with higher adsorption capacity than that of the other methods. The vibro-fluidized bed drying showed higher adsorption capacity than that of vacuum and freeze drying. The vacuum and freeze drying presented the same adsorption capacity. The isosteric heats of sorption were found to decrease with increasing moisture content. Considering the effect of drying methods, the highest isosteric heat of sorption was observed for powders produced by spray drying, whereas powders obtained by vacuum and freeze drying showed the lowest isosteric heats of sorption.

A Bayesian approach to estimate sensible and latent heat over vegetated land surface

Sensible and latent heat fluxes are often calculated from bulk transfer equations combined with the energy balance. For spatial estimates of these fluxes, a combination of remotely sensed and standard meteorological data from weather stations is used. The success of this approach depends on the accuracy of the input data and on the accuracy of two variables in particular: aerodynamic and surface conductance. This paper presents a Bayesian approach to improve estimates of sensible and latent heat fluxes by using a priori estimates of aerodynamic and surface conductance alongside remote measurements of surface temperature. The method is validated for time series of half-hourly measurements in a fully grown maize field, a vineyard and a forest. It is shown that the Bayesian approach yields more accurate estimates of sensible and latent heat flux than traditional methods.

Remote estimation of thermal inertia and soil heat flux for bare soil

A method is presented which allows thermal inertia (the soil heat capacity times the square root of the soil thermal diffusivity, C(h)rootD(h)), to be estimated remotely from micrometeorological observations. The method uses the drop in surface temperature, T-s, between sunset and sunrise, and the average night-time net radiation during that period, for clear, still nights. A Fourier series analysis was applied to analyse the time series of T-s . The Fourier series constants, together with the remote estimate of thermal inertia, were used in an analytical expression to calculate diurnal estimates of the soil heat flux, G. These remote estimates of C(h)rootD(h) and G compared well with values derived from in situ sensors. The remote and in situ estimates of C(h)rootD(h) both correlated well with topsoil moisture content. This method potentially allows area-average estimates of thermal inertia and soil heat flux to be derived from remote sensing, e.g. METEOSAT Second Generation, where the area is determined by the sensor's height and viewing angle. (C) 2003 Elsevier B.V. All rights reserved.

Modeling the variability of single-cell lag times for Listeria innocua populations after sublethal and lethal heat treatments

Optical density measurements were used to estimate the effect of heat treatments on the single-cell lag times of Listeria innocua fitted to a shifted gamma distribution. The single-cell lag time was subdivided into repair time ( the shift of the distribution assumed to be uniform for all cells) and adjustment time (varying randomly from cell to cell). After heat treatments in which all of the cells recovered (sublethal), the repair time and the mean and the variance of the single-cell adjustment time increased with the severity of the treatment. When the heat treatments resulted in a loss of viability (lethal), the repair time of the survivors increased with the decimal reduction of the cell numbers independently of the temperature, while the mean and variance of the single-cell adjustment times remained the same irrespective of the heat treatment. Based on these observations and modeling of the effect of time and temperature of the heat treatment, we propose that the severity of a heat treatment can be characterized by the repair time of the cells whether the heat treatment is lethal or not, an extension of the F value concept for sublethal heat treatments. In addition, the repair time could be interpreted as the extent or degree of injury with a multiple-hit lethality model. Another implication of these results is that the distribution of the time for cells to reach unacceptable numbers in food is not affected by the time-temperature combination resulting in a given decimal reduction.

Combined action of S-carvone and mild heat treatment on Listeria monocytogenes Scott A

The combined action of the plant-derived volatile, S-carvone, and mild heat treatment on the food-borne pathogen, Listeria monocytogenes, was evaluated. The viability of exponential phase cultures grown at 8 °C could be reduced by 1·3 log units after exposure to S-carvone (5 mmol l−1) for 30 min at 45 °C, while individual treatment with S-carvone or exposure to 45 °C for 30 min did not result in a loss in viability. Other plant-derived volatiles, namely carvacrol, cinnamaldehyde, thymol and decanal, were also found to reduce the viability of L. monocytogenes in combination with the same mild heat treatment at concentrations of 1·75 mmol l−1, 2·5 mmol l−1, 1·5 mmol l−1 and 2 mmol l−1, respectively. These findings show that essential oil compounds can play an important role in minimally processed foods, and can be used in the concept of Hurdle Technology to reduce the intensity of heat treatment or other individual hurdles.