Spent Coffee Waste As A Potential Media Component For Xylanase Production And Potential Application In Juice Enrichment,
2019
Technological University Dublin
Spent Coffee Waste As A Potential Media Component For Xylanase Production And Potential Application In Juice Enrichment, Rajeev Ravindran, Gwilym Williams, Amit Jaiswal
Articles
In this study, spent coffee waste (SCW) was used as the sole carbon source for xylanase production in solid state fermentation mode using Aspergillus niger. A Box–Behnken design was constructed using three parameters viz. temperature, initial moisture content, and log number of sporestodeterminetheoptimalfermentationcondition. Thebestfermentationconditionsforxylanase productionwerefound to beincubation at30◦Cwith aninitial moisture contentof 70%and usingan inoculum of 6.5×106 spores/g of dry SCW. Furthermore, the design of experiments revealed that maintaining a medium composition of 0.2 g of yeast extract, 0.04 g of K2HPO4, and 0.03 g of MgSO4 increased xylanase production. Under optimised solid-state fermentation conditions an enzyme activity of 6495.6 IU/g …
Antimicrobial Effects Of Microwave-Induced Plasma Torch (Minimip) Treatment On Candida Albicans Biofilms,
2019
Leibniz Institute for Plasma Science and Technolgy, Greifswald, Germany
Antimicrobial Effects Of Microwave-Induced Plasma Torch (Minimip) Treatment On Candida Albicans Biofilms, Oliver Handorf, Uta Schnabel, André Bösel, Thomas Weihe, Sander Bekeschus, Alexander C. Graf, Jörg Ehlbeck
Articles
The susceptibility of Candida albicans biofilms to a non-thermal plasma treatment has been investigated in terms of growth, survival and cell viability by a series of in vitro experiments. For different time periods , the C. albicans strain SC5314 was treated with a microwave-induced plasma torch (MiniMIP). The MiniMIP treatment had a strong effect (reduction factor (RF) = 2.97 after 50 s treatment) at a distance of 3 cm between the nozzle and the superior regions of the biofilms. In addition, a viability reduction of 77% after a 20 s plasma treatment and a metabolism reduction of 90% after a …
Island Invasion: The Silent Crisis In Hawaii,
2019
Claremont Colleges
Island Invasion: The Silent Crisis In Hawaii, Sophia Janssen
Pomona Senior Theses
Keeping out invasive species may, upon first review, seem like a trivial environmental cry from ecologists and deep environmentalists; a belated wish to return to an undeveloped world where nature was pristine. However invasive species create problems that impact all of us and can have far more severe consequences than changing a stunning landscape. These problems are heightened in islands like Hawaii, where the fragile ecosystems have developed over centuries of evolution and adaptation. The introduction of a disease-carrying mosquito can put the people of Hawaii at risk to many vector-born illnesses and create an epidemic, taking human life. The …
Development And Diagnostics Of Novel Non-Thermal Plasmatreatment Systems,
2019
Technological University Dublin
Development And Diagnostics Of Novel Non-Thermal Plasmatreatment Systems, Laurence Scally
Doctoral
Non-thermal plasma (NTP) has been a point of interest in many areas over the last few decades. Much research has been,and continues to beundertaken,to understand the fundamentals of plasma discharges. This is such a broad topic due to the very nature and variable dependencies that set the conditions for plasma discharge to occur. This can come in the form of electrode geometry and spacing, dielectric barrier thickness, humidity of environment, material selection for electrodes and dielectric barriers, the power supply used, and the operating gas(es) used. A lot of these influencing factors can be set and kept constant, but still …
Atmospheric Cold Plasma Interactions With Microbiological Risks In Fresh Food Processing,
2019
Technological University Dublin
Atmospheric Cold Plasma Interactions With Microbiological Risks In Fresh Food Processing, Apurva Patange
Doctoral
Atmospheric cold plasma (ACP) is a novel emerging non-thermal technology that has attracted attention as a decontamination tool in several industrial, food and healthcare sectors. This study investigated the anti-microbial efficacy of ACP against microbiological risks associated with fresh foods. Treatment was performed using in-package ‘dry’ ACP technology and plasma functionalised liquid to decontaminate microorganisms, exploring the responses to real and challenging microbiological risks pertinent to both fresh foods themselves as well as the effluents generated from food processing industry. A range of critical control process parameters were investigated with respect to key pathogenic and spoilage microorganisms commonly implicated in …
Improving Enzymatic Hydrolysis Of Brewer Spent Grain With Nonthermal Plasma,
2019
Technological University Dublin
Improving Enzymatic Hydrolysis Of Brewer Spent Grain With Nonthermal Plasma, Rajeev Ravindran, Chaitanya Sarangapani, Swarna Jaiswal, Peng Lu, Patrick J. Cullen, Paula Bourke, Amit Jaiswal
Articles
In this study, a new pre-treatment method based on novel non-thermal plasma technology was developed to improve the enzymatic hydrolysis of brewer’s spent grain (BSG) and subsequent bioethanol production. A submerged dielectric barrier discharge plasma reactor system was applied for this purpose. Pre-treatments were performed by taking into account variables including; voltages (22 kV, 25 kV and 28 kV), solvent (acid, alkali and water) and time (5, 10, 15 min). The resulting treated biomass was subjected to enzymatic hydrolysis. A 2.14-fold increase in yield of the reducing sugar was achieved post hydrolysis when the biomass was treated in water for …
Effect Of Cold Plasma On The Techno-Functional Properties Of Animal Protein Food Ingredients,
2019
Teagasc Food Research Centre
Effect Of Cold Plasma On The Techno-Functional Properties Of Animal Protein Food Ingredients, Juan M. Pérez-Andrés, Carlos Álvarez, Patrick J. Cullen, Brijesh K. Tiwari
Articles
Proteins, as food ingredients, are employed in the food industry, not only for their high nutritional value, but also because of their techno-functional properties. Modifications of their native structure due to the action of external factors such as pH, temperature or processing by emerging technologies, can lead to changes in their functionality; and consequently, their applicability. The present study investigates the effects of cold atmospheric air plasma on the techno-functional properties of two common food ingredients (haemoglobin and gelatine from pork), and a novel source of functional proteins extracted from a meat co-product (bovine lung protein). Significant effects were found …
Evaluation Of Brewer's Spent Grain Hydrolysate As A Substrate For Production Of Thermostable Α-Amylase By Bacillus Stearothermophilus,
2019
Technological University Dublin
Evaluation Of Brewer's Spent Grain Hydrolysate As A Substrate For Production Of Thermostable Α-Amylase By Bacillus Stearothermophilus, Rajeev Ravindran, Gwilym A. Williams, Amit Jaiswal
Articles
In the present study, BSG was hydrolysed using cellulolytic enzymes and used as a growth medium supplement for cultivation of the thermophilic bacterium, Bacillus stearothermophilus in the production of α-amylase. A central composite design involving five parameters and four levels viz. starch, peptone, KCl, and MgSO4 along with BSG hydrolysate was used to derive the optimal media composition. The fermentation was conducted using shake flasks for 36 h at a temperature of 50 °C and pH 7.0 at 220 rpm. Optimization trials revealed that maximal amylase production (198.09 U/ml) occurred with a medium composition of starch (0.2% w/v), peptone (0.2% …
Plasma-Treated Air And Water—Assessment Of Synergistic Antimicrobial Effects For Sanitation Of Food Processing Surfaces And Environment,
2019
Technological University Dublin
Plasma-Treated Air And Water—Assessment Of Synergistic Antimicrobial Effects For Sanitation Of Food Processing Surfaces And Environment, Uta Schnabel, Oliver Handorf, Kateryna Yarova, Björn Zessin, Susann Zechlin, Diana Sydow, Elke Zellmer, Jörg Stachowiak, Mathias Andrasch, Harald Below, Jörg Ehlbeck
Articles
The synergistic antimicrobial effects of plasma-processed air (PPA) and plasma-treated water (PTW), which are indirectly generated by a microwave-induced non-atmospheric pressure plasma, were investigated with the aid of proliferation assays. For this purpose, microorganisms (Listeriamonocytogenes, Escherichiacoli, Pectobacteriumcarotovorum, sporulatedBacillusatrophaeus) were cultivated as monocultures on specimens with polymeric surface structures. Both the distinct and synergistic antimicrobial potential of PPA and PTW were governed by the plasma-on time (5–50 s) and the treatment time of the specimens with PPA/PTW (1–5 min). In single PTW treatment of the bacteria, an elevation of the reduction factor with increasing treatment time could be observed (e.g., reduction …
Reflection On The Alienation Of Modern Food Packaging Design,
2018
School of Architecture and Art, Central South University, Changsha, Hunan 410083, China
Reflection On The Alienation Of Modern Food Packaging Design, Xu Jiao, Sun Xiangming
Food and Machinery
In the contemporary social, food packaging design is no longer simply used to protect food and facilitate transportation, but also carries the use of brand image and product marketing promotions. However, when the commerciality of food packaging is overstated, food packaging becomes a commercial tool, triggering a series of food packaging design. The problem of alienation is that food packaging originally serves people, which in turn restricts and affects their own development. Through the analysis of alienation phenomenon in food packaging design, this study intends to warn people to predict the possible consequences of design in time and objectively in …
Intelligent Design And Intelligent Manufacturing Of Ceramic Packaging Containers In The Era Of Iot,
2018
China Cultural And Creative Research Center of Central South University of Forestry and Technology, Changsha, Hunan 410004, China
Intelligent Design And Intelligent Manufacturing Of Ceramic Packaging Containers In The Era Of Iot, Zhang Yushan, Wen Weiming
Food and Machinery
Through the analysis of European and American fashion products the intelligentization and the latest achievements in the design and manufacture of the Internet of Things (LOT) intelligently infer and predict the application and future development of the intelligent design and manufacturing of the ceramic packaging container industry. The combination of traditional handicrafts and contemporary technology has transformed the traditional one-way production into the benign cycle of design, production, warehousing, sales, logistics, service artificial intelligence and IoT systems, greatly improving the efficiency and accuracy of operations, and making them personal and Limited customization has become an important development direction in the …
Design Of Intelligent Milk Machine Based On User Behavior Contact,
2018
Shaanxi University of Science and Technology, Xian, Shaanxi 710021, China
Design Of Intelligent Milk Machine Based On User Behavior Contact, Wang Weiwei, Wang Wei, Li Huanni
Food and Machinery
In order to optimize and upgrade the intelligent milk machine, solve the problems encountered during the operation, a intelligent milk machine that improves the user's operating experience was designed by analyzing the users' behavioral contacts. The users’ behavior were observed to identify the touch points of using process and sort the contact priorities. Moreover, intelligent milk machine was designed by analytic hierarchy process. According to the design method, the demand point was transformed into a design opportunity to construct a intelligent milk machine design framework. Based on user behavior, intelligent milk machine was produced for the users to operate it …
Determination Of Benzaldehyde Residues Contents In Honey By Hplc-Ms Using Rhodamine B Hydrazide As The Pre-Column Derivatization Reagent,
2018
College of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China
Determination Of Benzaldehyde Residues Contents In Honey By Hplc-Ms Using Rhodamine B Hydrazide As The Pre-Column Derivatization Reagent, Peng Xue, Han Rui, Chen Liying, Wang Yue, Zhu Guiping, Cao Ruifang, Zhong Tingting, Shen Guanghui, Luo Qingying, Zhang Zhiqing, Li Shanshan
Food and Machinery
A novel HPLC-MS method was established, using a synthesized rhodamine B hydrazide (RBH) as the new pre-colunm derivatization reagent. After extracted with methanol and derivatized with RBH, the samples were determined by high-performance liquid chromatography(HPLC) coupled with mass spectrometry(MS). The results showed that the reagent RBH has a good sensitivity for mass spectrometry detection, and the derivatization reaction of benzaldehyde was efficient and specific. The benzaldehyde showed a good linear relationship in the range of 0.05～6.00 ng/mL, and the correlation coefficient was 0.996 2. The detection limits and quantitation limits of the method were 0.80×10-3 ng/mL and 2.71×10-3 …
The Improved Design And Simulation Study Based On Unpowered Roller Conveyor,
2018
College of Transportation, Shandong University of Science and Technology, Qingdao, Shandong 266590, China
The Improved Design And Simulation Study Based On Unpowered Roller Conveyor, Liu Zhihai, Cui Xinlong, Bai Hailong
Food and Machinery
Because of the humidity in the tofu factory, a pneumatic conveyor was designed to carry food boxes in the humid factory. The cylinder telescoped to provide power for the whole conveyor. In this study, the basic structure and working principle of the conveyor were described, and the velocity relationship between the input and output components was deduced for the need of equipment improvement and control. The working process of the conveyor was simulated by using the fluid dynamics simulation software flow 3D, which verified its practical feasibility and provided a data reference for the later electromechanical control.
Effects Of Aging Time And Cooking Degree On Volatile Flavors Of Beef,
2018
Yangzhou University, Yangzhou, Suzhou 225127, China
Effects Of Aging Time And Cooking Degree On Volatile Flavors Of Beef, Wang Hengpeng, Wu Peng, Chen Shengsu, Tu Mingliang, Gao Ziwu, Xie Jing, Yang Tianyi, Chen Chang, Meng Xiangren
Food and Machinery
In order to study the effects of aging time, cooking degree and their interaction on beef flavor components, the longissimus dorsi of Simmental cattle in the process of aging time (3, 5, 7 d) were selected to make steaks of medium, medium well and well done. Volatile flavor components in different aging times and cooking degree were analyzed by headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS), explored the best aging time and cooking degree which were beneficial to flavor substances formated. Results showed that, a total of 50 volatile compounds were identified in each beef sample. The …
Study On The Packaging Quality Stability Of Paper-Packaging Machines For Chinese Dried Noodles,
2018
Qimingxuan Processing-Control Equipment Co., Ltd., Dengfeng, Henan 452470, China
Study On The Packaging Quality Stability Of Paper-Packaging Machines For Chinese Dried Noodles, Zong Xiangdong, Fu Junhui, Jiao Zuiping, Wang Ruibin, Zhao Bo, Wei Yimin
Food and Machinery
To determine the packaging quality stability of paper-packaging machines (HNQ) for Chinese dried noodles based on the key technology improvement, and to meet demands from noodle industries to packaging stability and efficiency, the production lines of a dried noodles manufacturing industry were sampled for investigation. The packaging effects of two kinds of packaging machines (HNQ and SDH) and four same machines in a line were for each kind were tested and analyzed. The results showed that no significant difference in the instant weight of packaged noodles between the SDH packaging machines was found. The differences of coefficient variation (CV%) among …
Determination And Content Analysis Of Phenolic Compounds In Different Late-Maturing Citrus Of China,
2018
Citrus Reserch Institute, Southwest University, Chongqing 400712, China; Laboratory of Risk Assessment for Citrus Quality and Safety, Ministry of Agriculture, Chongqing 400712, China; Citrus Reserch Institute, Chinese Academy of Agricultural Sciencesy, Chongqing 400712, China; Quality Supervision and Testing Center for Citrus and Seedling, Ministry of Agriculture, Chongqing 400712, China
Determination And Content Analysis Of Phenolic Compounds In Different Late-Maturing Citrus Of China, Zhang Jing, Zhu Lisha, Zhang Yaohai, Zhao Jing, Dong Chao, Jiao Bining
Food and Machinery
In order to provide scientific basis for the utilization of citrus resource and improvement of comprehensive utilization value of fruits, the ultra-performance liquid chromatography (UPLC) was used to determine the main phenolic substances (flavonoied and phenolic acids) in nine Chinese late-maturing citrus. The different phenolic compounds and their contents were analyzed in pulp, juice and peel. The results showed that flavonoids were mainly hesperidin in the parts of the nine citrus varieties, and phenolic acids were mainly ferulic acid, and the content of PMFs in the pericarp was rich. In the juice of nine citrus, the contents of hesperidin and …
Uncertainty Evaluation For The Determination Of 3 Plasticizers In Liquor By Gc-Ms/Ms,
2018
Xinjiang Uygur Autonomous Region Institute for Food and Drug Control, Urumqi, Xinjiang 830004, China
Uncertainty Evaluation For The Determination Of 3 Plasticizers In Liquor By Gc-Ms/Ms, Yan Shunhua, Ye Qing, Han Jinxuan, Dilinuer Shabituofu
Food and Machinery
To evaluate the uncertainty of measurement in the determination of DIBP, DBP and DEHP in Liquor by GC-MS/MS. According to “JJF 1135—2005 Evaluation of Uncertainty in Chemical Analysis Measurement” and “JJF 1059.1—2012 Evaluation and Expression of Uncertainty in Measurement”, a mathematical model was established for uncertainty evaluation. The sources of uncertainty that may be introduced were analyzed and each component of uncertainty was quantified for the calculation of the combined uncertainty, The results showed that the expand uncertainty for DIBP, DBP, DEHP were 0.060, 0.062, 0.17 mg/kg, respectively. The preparation of standard solution, measurement repeatability and curve fitting were found …
Research On The Effect Of Acoustic Mode On Ultrasonic Broken Cavitation Field,
2018
College of Material and Mechanical Engineering, Beijing Technology and Business University, Beijing 100048, China
Research On The Effect Of Acoustic Mode On Ultrasonic Broken Cavitation Field, Feng Lili, Liu Bin, Wu Xue, Xu Xuedong, Li Zilu
Food and Machinery
The immersion ultrasonic crushing device under 20 kHz is investigated in this study. Combined the sound field analysis and the finite element method, we firstly examine the acoustic mode properties of ultrasonic crushing material cavity on different sound field conditions, i.e. the height of liquid level and the position of sound source, and then explore the distribution of ultrasonic cavitation field and the change laws on the average acoustic energy density. Finally, experiments with acoustic measurement methods and image acquisition are made to verify these explorations. Experimental results shows that the distribution of ultrasonic cavitation field is related to the …
Origins And Risk Assessment Of Thiocyanate In Raw Milk From 21 Farming Village Of Hebei Province,
2018
College of Biology Science and Engineering, Hebei University of Economics and Business. Shijiazhuang, Hebei 050061, China
Origins And Risk Assessment Of Thiocyanate In Raw Milk From 21 Farming Village Of Hebei Province, Sheng Qinghai, Tian Tingting, X Uli
Food and Machinery
In order to investigate the content of thiocyanate in raw milk, tracked the content of thiocyanate in 930 milk samples from 21 cattle-raising areas in Hebei Province in the past two years from 2014 to 2015. The results showed that the content of thiocyanate in those 930 milk samples ranged from 1.86 to 11.92 mg/L, and the detection rate was 100%. The results suggested that the thiocyanate in raw milk was all originated from the background, and there was no artificial addition. It was also found that the seasonal distribution of thiocyanate content in raw milk had no significant difference. …
