ENERGY COMSUMPTION IN STEAM BLANCHERS1

The energy consumption of several steam blanchers was monitored to identify design characteristics which are most energy conserving. Hydrostatically sealing the units to prevent escape of steam was shown to be significant in reducing energy usage. Results are compared with estimates of energy efficiency found in the literature and are shown to be in agreement.     

N-Nitrosothiazolidine and its 4-Carboxylic Acid in Frankfurters Containing Alaska Pollock

In marine fish of the gadoid family trimethylamine oxide can decompose to formaldehyde. It can then react with cysteine and cysteamine, that may in turn react with nitrite, if present, to form N-nitrosothia-zolidine-4-carboxylic acid (NTHZC) and N-nitrosothiazolidine (NTHZ). The NTHZC and NTHZ content of Alaska pollock surimi-meat frankfurters were similar to or lower than those found in an all-meat control, even at 50% substitution. No correlation was found between age of the fish protein prior to processing into surimi meat frankfurters and any measured variables.     

SEROLOGIC IDENTIFICATION OF SPECIES OF ORIGIN OF SAUSAGE MEATS

SUMMARY: A partially purified immunoglobulin G (lgG) solution prepared from the serum of species to be tested was heated to the specifications for sausages. The resulting supernatant fluid was decanted and the precipitate washed with saline and used to immunize rabbits. The supernatant fluid was used to sensitize tanned sheep red blood cells. The immune serum was rendered monospecific by absorptions with heterologous, heated lgG precipitates. A sample of monospecific immune serum was absorbed with a washed homogenate of sausage. Aliquots of the monospecific immune serum, both untreated and sausage absorbed, were tested with cells sensitized with the homologous heated lgG supematant fluid. A significant reduction of titer by sausage absorption indicated that the sausages contained the meat homologous to the immune serum.     

ALKALI-PROCESSED SWEETPOTATO FRENCH FRIES1

A combination of alkali (sodium phosphate or calcium chloride) infiltration and blanching and their order of application were studied for their effect on the sensory and physico-chemical (moisture, fat, sugars, and shear force) quality of sweetpotato French fries (SPFF) made from sweetpotatoes (SP) stored for 3 months or 1 year. Sensory quality (taste, texture, and overall acceptability) were evaluated using a nine-point hedonic scale. Treatment of SP strips with sodium phosphate solutions prior to blanching caused an increase in firmness as compared with untreated strips. For SPFF produced from SP stored 3 months, sensory quality of treated SPFF was indistinguishable from untreated SPFF. However, for SP processed at 1 year of storage, the sensory texture of treated samples was more acceptable than the sensory texture of untreated samples. Shear force data indicated that the firmest samples did not have the most acceptable sensory texture, indicating that there is an optimal level of shear force that gives the “right” amount of resistance to chewing to result in a more acceptable product. This process can be used in the manufacture SPFF from SP stored up to 1 year.     

CADMIUM IN TISSUES OF SWINE FED BARLEY GROWN ON MUNICIPAL SLUDGE-AMENDED SOIL

Barley was grown on soil which had been amended five years earlier with a municipal sewage sludge from Syracuse, New York. The harvested grain was fed to growing male swine for 73 days and, following slaughter, animal tissues were analyzed for cadmium. The concentration of cadmium in kidney and liver were greater (p < 0.01) in the sludge treatment group than in the controls. Average daily feed intake and weight gain was greater ( p < 0.01) for the animals in the sludge treatment group but the feed/gain was not different ( p > 0.05) between the two treatment groups.     

EFFECT OF FRYING AND OTHER COOKING CONDITIONS ON NITROSOPYRROLIDINE FORMATION IN BACON

Nitrosopyrrolidine (NO-Pyr) formation in bacon is primarily dependent on frying temperature and not time. Cooking methods affect the amount of NO-Pyr formed: pan frying produces the highest level of NO-Pyr with variable concentrations formed on baking, broiling and cooking in a "baconer." Microwave oven treatment produced the lowest amount of NO-Pyr. A model system study of the decarboxylation of nitrosoproline shows this precursor, which may be present in bacon, is maximally converted to NO-Pyr at 185°C near the recommended temperature for frying.     

A survey of the physicochemical and microbiological quality of ultra‐heat‐treated whole milk in Brazil during their shelf life

The objective was to evaluate the quality of important brands of ultra‐heat‐treated (UHT) milk marketed in the northern of Parana State, Brazil, during the shelf life of the product. Five brands were analysed at 30, 60, 90 and 120 days after UHT milk production. The physicochemical quality of the milk was assessed in terms of fat content, titratable acidity, density, freezing point depression, total solids, solids‐not‐fat, proteolysis and alcohol stability. Microbiological quality was assessed by the enumeration of aerobic mesophilic micro‐organisms. None of the brands complied with all the physicochemical standards. Two brands met all applicable microbiological requirements. Gelation was observed from 90 days of storage onwards in all brands.     

A Model for Wear and Friction in Cylinder Liners and Piston Rings

Abstract

A one-dimensional elstohydrodynamic mixed lubrication wear and friction model is developed. The model can predict the effects of surface roughness, asperity contact, temperature-pressure-viscosity on wear, lubrication, and friction of the piston rings and cylinder liner. Wear is predicted based on the surface asperity contact pressure. The cylinder bore wear and the ring pack friction during an engine break-in are simulated and compared with the experimental results. The influence of cylinder wall temperature and surface roughness on friction and wear is investigated. The ring pack friction due to oil viscous shearing and asperity contact is found to reach its minimum at a certain oil temperature.     

WT-1 mRNA expression is modulated by nitric oxide availability and Hsp70 interaction after neonatal unilateral ureteral

Wilms tumor gene 1 (wt-1), a key regulator of mesenchymal-epithelial transformation, is downregulated during congenital obstructive nephropathy, leading to apoptosis. There is a functional interaction between WT-1 and inducible nitric oxide synthase (iNOS). In this regard, we reported that after neonatal unilateral ureteral obstruction, rosuvastatin prevents apoptosis through an increase in nitric oxide bioavailability, which in turn is linked to higher Hsp70 expression. Hence, the goal of this study was to determine whether a nitric oxide/Hsp70 interaction is involved in changes in WT-1 mRNA expression after ureteral obstruction. Neonatal rats submitted to experimental ureteral obstruction were treated with either vehicle or rosuvastatin for 14 days. Decreased nitric oxide and iNOS/Hsp70 expression associated with WT-1 low expression was shown in obstructed kidneys. Apoptosis was induced and it was associated with an increased Bax/BcL2 ratio. Conversely, iNOS/Hsp70 upregulation and an increased WT-1 mRNA expression, without an apoptotic response, were observed in the cortex of obstructed kidneys of rosuvastatin-treated rats. Nitric oxide also modulated Hsp70 and WT-1 mRNA expression in MDCK cells. Finally, in vivo experiments with nitric oxide modulators support our hypothesis that WT-1 mRNA expression is associated with nitric oxide level. Results suggest that rosuvastatin may modulate WT-1 mRNA expression through renal nitric oxide bioavailability, preventing neonatal obstruction-induced apoptosis associated with Hsp70 interaction.