Effect of high-pressure processing on the shelf life, safety and organoleptic characteristics of lasagne ready meals during storage at refrigeration and abuse temperature

The effect of different pressure levels (500 and 600. MPa for 1. min at ambient temperature) on lasagne ready meal as a means of increasing the safety and shelf life during storage at refrigeration (4. °C) and abuse temperature (8. °C) was investigated. High-pressure processing (500 and 600. MPa for 1. min) was able to significantly reduce the total aerobic and lactic acid bacteria counts and prolong the microbiological shelf life of lasagne at both refrigeration and abuse temperatures. Pressure at 600. MPa was a useful tool to reduce the safety risks associated with Staphylococcus aureus and Listeria monocytogenes. However, abuse storage temperature facilitated the recovery of L. monocytogenes towards the end of storage. Organoleptic evaluation revealed that HPP did not negatively influence the quality attributes of lasagne and prolonged its organoleptic shelf life. HPP treatment can serve as a useful additional step to enhance safety and increase the shelf life of multicomponent ready meals, such as lasagne. Industrial relevance: The ready meals sector of the food industry has been experiencing increasing growth in the past years. This comprehensive study explored the effects of HPP on a very popular multicomponent ready meal i.e., lasagne after treatment and during storage. The results showed that HPP can be successfully applied to lasagne ready meals to decrease the risk from S. aureus and L. monocytogenes and also significantly prolong its shelf life without affecting its organoleptic properties. The utilisation of HPP by the industry can significantly increase safety and also provide the opportunity for this product to reach markets further away.

Impact of long-term storage at ambient temperatures on the total quality and stability of high-pressure processed tomato juice

High-pressure processing (HPP) can produce tomato juice of high quality and safety with a short shelf life under refrigeration temperatures. Long-term higher temperature storage studies are rare and temperature tolerant products are challenging to develop. The effect of high-pressure processing (HPP) on the total quality (colour, microbial counts, phytochemical levels, antioxidant and enzymatic activities) and stability (retention over time) of tomato juice during long-term storage was investigated. Thermal processing (TP) was used as a control treatment, and overall, two different ambient conditions (20 °C and 28 °C) were tested. Immediately after processing, HPP products proved superior to TP ones (enhanced redness, total carotenoids and lycopene, stable total phenols and inactivation of pectin methyl esterase). During initial storage (30 d) most quality attributes of HPP juice remained stable. Prolonged storage, however, led to losses of most quality attributes, although HPP (20 °C) showed lower quality degradation rate constants comparison to TP and HPP (28 °C). Industrial Relevance: There is a demand for ambient stable tomato products, especially in some parts of the world, and current industrial practices (canning, pasteurisation) either compromise in product quality or require refrigeration conditions. High-pressure processing has been investigated as milder technology, with a potential to deliver superior quality. The drawback is that is also requires chill storage. The results of this study show how quality parameters behave in a high-pressured tomato product and pave the way for further development that could optimise this technology. This could be of economic importance for the tomato juice industry to develop new products stable in ambient temperatures and perhaps beneficial for cutting down the refrigeration costs under specific conditions.

Investigating Tools used to Analyse the Impact of a Wave Farm on the surrounding Wave Field

For wave energy to become commercially viable, it is predicted that wave energy converters (WECs) will need to be installed in large wave farms. This will required an extensive environmental impact study. Assessments of impacts of these sites requires prior numerical modelling however the available tools have not been fully validated.
This project investigates the area surrounding an array of five scaled WEC models using experimental techniques. It then assesses the suitability of numerical tools to be validated with this experimental data. Validated numerical tools could then be used to predict parameters relating to the models such as reflection and transmission coefficients.
The physical aspect of this project was conducted in the Portaferry wave basin owned by Queen’s University Belfast. The device studied was a bottom hinged oscillating wave surge converter (OWSC) which penetrates the surface (similar to the Oyster device). The models were tested at 40th scale.

EFFECT OF DIFFERENT STORAGE CONDITIONS ON NUTRITIONAL AND QUALITY PARAMETERS OF 'SWEETHEART' CHERRY.

Abstract The sweet cherry ‘Sweetheart’, although having a short shelf life, is highly appreciated by consumers due to its organoleptic characteristics. Different storage methods were tested to study the maintenance of quality during a period of 27 days: 1) cold (air at 1°C and 95% relative humidity) (CC), 2) cold and polypropylene film bags (1°C and 95% relative humidity) (MA) and 3) cold and controlled atmosphere (1°C, 95% RH, 10% CO2 and 8% O2) (CA). Quality parameters tested included external colour (L*, a*, b*), total soluble solids (TSS), and titratable acidity (TA). To evaluate nutritional quality anthocyanins, total antioxidant activity, and total phenolics were measured. Results allow us to say that phenolic compounds were relatively stable and similar during storage in CC and MA. Cherries stored under CA conditions presented lowest concentrations of phenolic compounds. Phenolic compounds, total anthocyanins and antioxidant activity were inversely correlated with values of colour coordinates. Considering all the evaluations done during this work it is unquestionable that fruits stored in controlled atmosphere conditions had significantly different quality.

Effect of storage on physical-chemical properties and phenolics of sweet cherry from São Julião region.

Effect of storage on physical-chemical properties and phenolics of sweet cherry from São Julião region. A.C. Agulheiro-Santos1, F. Vieira1, D. Gonzalez2, M. Lozano2, V. Palma1, A.E. Rato1 1Universidade de Évora. Instituto de Ciências Agrárias e Ambientais Mediterrânica (ICAAM). 7000 Évora, Portugal. 2Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX). Ctra. San Vicente. Finca Santa Engracia. 06071 Badajoz, Spain. Worldwide the consumption of fruit and vegetables is increasing due to the dietary guidelines recommended by nutritionist. Because of their high content on phenols, vitamins, mineral and antioxidants, berry fruits are consumed not only in fresh forms but also as processed and derivative products such as juices, yogurts, jellies and dried fruits. As a high consumed red fruit, sweet cherry has been the focus on some studies, mainly regarding bioactive compounds content. “Sweetheart” cherries from São Julião region (Alentejo, Portugal) from two different production campaigns were kept in different storage conditions in order to evaluate both the environmental and storage effect on some physical-chemical properties and phenolics. Cold conditions - Cold (1 ºC, 95% RH) and modified atmosphere - MA (1 ºC, 95% RH with micro-perforated bags of Pplus®, Sidlaw Packaging, Bristol, UK) were tested. In order to establish the appropriate storage conditions, individual phenolic acids and physical-chemical properties were analysed during two consecutive years. Results show a general decrease on phenolic compounds content between cherries from both years. It is also observed that MA conditions do not affect significantly both phenolics and physical-chemical parameters when compared with Cold conditions. Additionally, it is observed similar behaviour on Cold and MA sweet cherries regarding its pH, total soluble solids content (TSS), titratable acidity (TA) and colour and individual phenols during storage time. Concluding, these results show, as expected, changes between cultivars which may be correlated with the environmental conditions on different years. Keywords: sweet cherry, postharvest, phenols, physical-chemical, storage conditions.

The effect of alginate-based edible coatings enriched with essential oils constituents on Arbutus unedo L. fresh fruit storage

The effect of coating Arbutus unedo fresh fruit with alginate-based edible coatings enriched with the essential oils compounds (EOC) eugenol (Eug) and citral (Cit) was studied. The minimum inhibitory concentrations (MIC) against the main postharvest pathogens were determined for Eug and Cit giving values of 0.10 and 0.15 (w/v), respectively. Twelve formulations of edible coatings were used: sodium alginate (AL) was tested at 1 and 2% (w/v) with incorporation of Eug and Cit at MIC and double MIC or their combination at MIC. Arbutus berries were dipped in those solutions for 2 min, and then stored at 0.5 degrees C. Control consisted of uncoated fruit. On days 0, 14 and 28, samples were taken to perform physicochemical and biochemical analysis [color CIE (L*, h degrees), firmness, soluble solids content (SSC), weight Loss, trolox equivalent antioxidant capacity (TEAC), microbial growth and taste panels]. Results showed that edible coatings of 1% AL were the best to maintain most quality attributes of the commodity through storage at 0.5 degrees C. The incorporation of Cit and Eug into the alginate edible coatings improved the coatings in most cases, AL 1% + Eug 0.20% and AL 1% + Cit 0.15% + Eug 0.10% being those that better preserved sensory and nutritional attributes and reduced microbial spoilage. Thus, these coatings may be useful for improving postharvest quality and storage life of fresh arbutus fruit. (C) 2014 Elsevier B.V. All rights reserved.

Investigation on the development of bidding strategies for a wind farm owner

In this paper, the development of bidding strategies is investigated for a wind farm owner. The optimization model is characterized by making the analysis of scenarios. The proposed approach allows evaluating alternative production strategies in order to submit bids to the electricity market with the goal of maximizing profits. The problem is formulated as a linear programming problem. An application to a case study is presented

Impact of a price-maker pumped storage hydro unit on the integration of wind energy in power systems

The increasing integration of larger amounts of wind energy into power systems raises important operational issues, such as the balance between power generation and demand. The pumped storage hydro (PSH) units are one possible solution to mitigate this problem, once they can store the excess of energy in the periods of higher generation and lower demand. However, the behaviour of a PSH unit may differ considerably from the expected in terms of wind power integration when it operates in a liberalized electricity market under a price-maker context. In this regard, this paper models and computes the optimal PSH weekly scheduling in a price-taker and price-maker scenarios, either when the PSH unit operates in standalone and integrated in a portfolio of other generation assets. Results show that the price-maker standalone PSH will integrate less wind power in comparison with the price-taker situation. Moreover, when the PSH unit is integrated in a portfolio with a base load power plant, the role of the price elasticity of demand may completely change the operational profile of the PSH unit. (C) 2014 Elsevier Ltd. All rights reserved.

Transferring Results of Behavioral Research to Industry to Improve Animal Welfare on the Farm, Ranch and the Slaughter Plant

The article focuses on three results of the study: "(1)Communicate your results outside the research. Write articles in popular and industry magazines. Speak at producer meetings and develop websites that can be used to transfer research results into practice. (2) Choose places (e.g. farms or plants) that have managers who believe in your research, and be prepared to spend a lot of time with the first place that uses your findings. (3) to fail. (4) Do not allow your technology to get tied up in patent disputes."

Évaluation de la vulnérabilité des fermes productrices de maïs-grain du Québec aux variabilités et changements climatiques : les cas de Montérégie-Ouest et du Lac-Saint-Jean-Est

Réalisées aux échelles internationales et nationales, les études de vulnérabilité aux changements et à la variabilité climatiques sont peu pertinentes dans un processus de prise de décisions à des échelles géographiques plus petites qui représentent les lieux d’implantation des stratégies de réponses envisagées. Les études de vulnérabilité aux changements et à la variabilité climatiques à des échelles géographiques relativement petites dans le secteur agricole sont généralement rares, voire inexistantes au Canada, notamment au Québec. Dans le souci de combler ce vide et de favoriser un processus décisionnel plus éclairé à l’échelle de la ferme, cette étude cherchait principalement à dresser un portrait de l’évolution de la vulnérabilité des fermes productrices de maïs-grain des régions de Montérégie-Ouest et du Lac-St-Jean-Est aux changements et à la variabilité climatiques dans un contexte de multiples sources de pression. Une méthodologie générale constituée d'une évaluation de la vulnérabilité globale à partir d’une combinaison de profils de vulnérabilité aux conditions climatiques et socio-économiques a été adoptée. Pour la période de référence (1985-2005), les profils de vulnérabilité ont été dressés à l’aide d’analyses des coefficients de variation des séries temporelles de rendements et de superficies en maïs-grain. Au moyen de méthodes ethnographiques associées à une technique d’analyse multicritère, le Processus d’analyse hiérarchique (PAH), des scénarios d’indicateurs de capacité adaptative du secteur agricole susmentionné ont été développés pour la période de référence. Ceux-ci ont ensuite servi de point de départ dans l’élaboration des indicateurs de capacité de réponses des producteurs agricoles pour la période future 2010-2039. Pour celle-ci, les deux profils de vulnérabilité sont issus d’une simplification du cadre théorique de « Intergovernmental Panel on Climate Change » (IPCC) relatif aux principales composantes du concept de vulnérabilité. Pour la dimension « sensibilité » du secteur des fermes productrices de maïs-grain des deux régions agricoles aux conditions climatiques, une série de données de rendements a été simulée pour la période future. Ces simulations ont été réalisées à l’aide d’un couplage de cinq scénarios climatiques et du modèle de culture CERES-Maize de « Decision Support System for Agrotechnology Transfer » (DSSAT), version 4.0.2.0. En ce qui concerne l’évaluation de la « capacité adaptative » au cours de la période future, la construction des scénarios d’indicateurs de cette composante a été effectuée selon l’influence potentielle des grandes orientations économiques et environnementales considérées dans l’élaboration des lignes directrices des deux familles d’émissions de gaz à effet de serre (GES) A2 et A1B. L’application de la démarche méthodologique préalablement mentionnée a conduit aux principaux résultats suivants. Au cours de la période de référence, la région agricole du Lac-St-Jean-Est semblait être plus vulnérable aux conditions climatiques que celle de Montérégie-Ouest. En effet, le coefficient de variation des rendements du maïs-grain pour la région du Lac-St-Jean-Est était évalué à 0,35; tandis que celui pour la région de Montérégie-Ouest n’était que de 0,23. Toutefois, par rapport aux conditions socio-économiques, la région de Montérégie-Ouest affichait une vulnérabilité plus élevée que celle du Lac-St-Jean-Est. Les valeurs des coefficients de variation pour les superficies en maïs-grain au cours de la période de référence pour la Montérégie-Ouest et le Lac-St-Jean-Est étaient de 0,66 et 0,48, respectivement. Au cours de la période future 2010-2039, la région du Lac-St-Jean-Est serait, dans l’ensemble, toujours plus vulnérable aux conditions climatiques que celle de Montérégie-Ouest. Les valeurs moyennes des coefficients de variation pour les rendements agricoles anticipés fluctuent entre 0,21 et 0,25 pour la région de Montérégie-Ouest et entre 0,31 et 0,50 pour la région du Lac-St-Jean-Est. Néanmoins, en matière de vulnérabilité future aux conditions socio-économiques, la position relative des deux régions serait fonction du scénario de capacité adaptative considéré. Avec les orientations économiques et environnementales considérées dans l’élaboration des lignes directrices de la famille d’émission de GES A2, les indicateurs de capacité adaptative du secteur à l’étude seraient respectivement de 0,13 et 0,08 pour la Montérégie-Ouest et le Lac-St-Jean-Est. D’autre part, en considérant les lignes directrices de la famille d’émission de GES A1B, la région agricole du Lac-St-Jean-Est aurait une capacité adaptative légèrement supérieure (0,07) à celle de la Montérégie-Ouest (0,06). De façon générale, au cours de la période future, la région du Lac-St-Jean-Est devrait posséder une vulnérabilité globale plus élevée que la région de Montérégie-Ouest. Cette situation s’expliquerait principalement par une plus grande vulnérabilité de la région du Lac-St-Jean-Est aux conditions climatiques. Les résultats de cette étude doivent être appréciés dans le contexte des postulats considérés, de la méthodologie suivie et des spécificités des deux régions agricoles examinées. Essentiellement, avec l’adoption d’une démarche méthodologique simple, cette étude a révélé les caractéristiques « dynamique et relative » du concept de vulnérabilité, l’importance de l’échelle géographique et de la prise en compte d’autres sources de pression et surtout de la considération d’une approche contraire à celle du « agriculteur réfractaire aux changements » dans les travaux d’évaluation de ce concept dans le secteur agricole. Finalement, elle a aussi présenté plusieurs pistes de recherche susceptibles de contribuer à une meilleure évaluation de la vulnérabilité des agriculteurs aux changements climatiques dans un contexte de multiples sources de pression.

STUDIES ON THE QUALITY AND PROCESS CONTROL FACTORS DURING THE PRODUCTION AND STORAGE OF SALTED DRIED FISH PRODUCTS

In this study the quality and process control factors during the production and storage of salted dried fish products. The study reveals that quantity of dry fish production in the state is decreasing and dry fish processing industry should be encouraged by central and state governments. The dry and wet salting may be carried out to a period of 4 to 8 hours respectively and time may depend on temperature, size, and concentration of medium. Demand is an unavoidable factor for sale of fish. The packed dry salted lots kept at room temperature are useful only for 20 days. The refrigerator- stored lots had more storage life and nutritional content are good up to 3 months. The cold storage stored dry salted lot had more storage life than the wet salted lot. The use of preservatives in salting is encouraged to reduce pH. The low temperature preservation maintains the nutritional value and quality for long period. It further encourages the labeling of nutritional value of dry fish as in tinned products.

Effect of the Vulcanization Time and Storage on the Stability and Physical Properties of Sulfur-Prevulcanized Natural Rubber Latex

Prevulcanized natural rubber latex was prepared by the heating of the latex compound at 55°C for different periods of time (2, 4, 6, 8, and 10 h). The changes in the colloidal stability and physical properties were evaluated during the course of prevulcanization. The prevulcanized latex compounds were stored for 300 days, and the properties were monitored at different storage intervals (0, 20, 40, 60, 120, 180, 240, and 300 days). During prevulcanization, the mechanical stability time increased, and the viscosity remained almost constant. The tensile strength increased during storage for a period of 20 days. The degree of crosslinking, modulus, elongation at break, and chloroform number were varied with the time of storage.