Addition of yogurt to wort for the production of spirits: Evaluation of the spirit aroma over a two-year period

Triggered by the development of lactic acid bacteria (LAB) during the production of Scotch whisky, this study examined the influence of yeast and LAB inoculation on whisky flavor. Four new spirits were produced using the same process. LAB were added as a form of a Greek yogurt's live culture. In each category (barley and rye), one sample was fermented with Greek yogurt while the other was fermented without it. The spirits were matured and analyzed at five different points. Results from gas chromatography-mass spectrometry (GC-MS) analysis showed basic volatile compounds, along with some important extra compounds with yogurt culture. The most obvious differences were observed in the concentration of butanoic acid, a characteristic acid in spirits undergoing lactic acid fermentation: to identify esters such as ethyl butanoate, ethyl isobutanoate, isoamyl butanoate, and 2-phenylethyl butanoate, they are not typical compounds in whisky.     

Functional stability of goats' milk yoghurt supplemented with Pistacia atlantica resin extracts and Saccharomyces boulardii

The present study describes the development of a functional goats' milk yoghurt, using Pistacia atlantica resin extracts and Saccharomyces boulardii, in an attempt to combine the beneficial effects of the milk, extract and probiotic microorganisms. Results demonstrated that Pistacia extracts promoted the survival of lactic acid bacteria and NMR spectra additionally revealed that the functional fatty acids can be retained during the shelf life of yoghurts, alongside with the other bioactive compounds. The organoleptic assessment revealed that there were no significant differences in flavour, body, texture and appearance between the different yoghurts.     

La1−xSrxMyFe1−yO3−δ perovskites as oxygen-carrier materials for chemical-looping reforming

The use of perovskites with the general formula La_1−xSr_xM_yFe_1−yO₃ (M = Ni, Co, Cr, Cu) as oxygen carriers for syngas generation from methane by Chemical Looping Reforming is investigated in the present work. The experimental study concerns the oxidation of a fuel, using the oxygen from a solid oxygen carrier, instead of oxygen from air. Subsequent oxidation of the reduced solid is performed either with gaseous oxygen or with water. In the latter case additional hydrogen is produced, which is very pure and therefore appropriate to be used in fuel cell applications. The performance of the candidate materials is ranked by taking into account the hydrogen and carbon monoxide yields during the fuel oxidation step as well as the amount of oxygen per mole solid (δ) that can be delivered reversibly to the fuel. The effect of the materials composition and of NiO addition is examined. The best performance was obtained with the La_0.7Sr_0.3Cr_0.1Fe_0.9O₃ sample mixed with 5% NiO. The H₂ yield was up to 90%.     

Physicochemical properties of a dressing-type o/w emulsion as influenced by orange pulp fiber incorporation

A low-in-oil dressing-type o/w emulsion incorporating a rich-in-fiber orange pulp commercial product, either in crude form or following comminution, was prepared and the rheological properties and physicochemical stability of the emulsion were studied. Interactions between the adsorbed at the droplet surfaces yolk proteins and the pulp surface constituents, possibly electrostatic in nature, resulted in extensive droplet aggregation. This was reflected in the dramatic increase of emulsion rheological parameter values, derived by applying the power or the Casson equation to shear stress-rate of shear data. Pulp incorporation resulted in an improvement of emulsion stability against creaming while the stability against droplet coalescence was only marginally affected. In addition, the rheological parameter values of the fortified with pulp emulsion exhibited an appreciable increase with storage, especially in the case of emulsions incorporating the crude pulp. These findings are combined with oil droplet or pulp particle size and ζ-potential data to probe the emulsion structure and explain its behavior during aging.     

Effect of preheating on potato texture

Preheating potatoes at 50 to 80°C has a firming effect on the cooked potato tissue. This effect is particularly pronounced at a preheating temperature of 60 to 70°C followed by cooling. Several theories have been presented in the literature to explain this firming effect: retrogradation of starch, leaching of amylose, stabilization of the middle lamellae and cell walls by the activation of the pectin methylesterase (PME) enzyme, and by the release of calcium from gelatinized starch and the formation of calcium bridges between pectin molecules. Most probably, none of these theories alone can explain the phenomenon and more than one mechanism seems to be involved. Some of these mechanisms seem to be interdependent. As an example, calcium could be considered as a link all the way through release after starch gelatinization to cross‐linking pectin substances in the cell wall and the middle lamellae, which has been demethylated by the PME enzyme. More research and “clear cut” experiments are needed in order to elucidate the role of each mechanism, especially which of them is the main contributor to the process of firming. Most probably, the calcium‐pectin‐PME mechanism plays a secondary role, that is, it only retards the collapse of the tissue structure that would otherwise occur during the final heating without preheating, and it is not the main factor of firmness.     

Predicting the average size of blasted rocks in aggregate quarries using artificial neural networks

The prediction of the average size of fragments in blasted rock piles produced after blasting in aggregate quarries is essential for decresing the cost of crushing and secondary breaking. There are several conventional and advanced processes to estimate the size of blasted rocks. Among these, the empirical prediction of the expected fragmentation in most cases is carried out by Kuznetsov’s equation (Sov Min Sci 9:144–148, 1973), modified by Lilly (1986) and Cunningham (1987). The present research focuses on the effect of the engineering geological factors and blasting process on the blasted fragments using a more powerful, advanced computational tool, an artificial neural network. In particular, the blast database consists of the blastability index of limestone on the pit face, the quantities of the explosives and of the blasted rock pile, assessing the interaction of these parameters on the blasted rocks. The data were collected from two aggregate quarries, Drymos and Tagarades, near Thessaloniki, in the Central Macedonia region of Greece. This approach indicates significant performance stability, providing the fragmentation size with high accuracy.