Storage stability of low-fat beef frankfurters formulated with carrageenan or carrageenan with pectin

Storage stability of low-fat frankfurters (<3.0 fat content) formulated with carrageenan (0.3, 0.5, and 0.7%) or carrageenan with a pectin gel (PG) (20%) was examined during 49-day refrigerated storage. Low fat frankfurters had higher bacterial growth than high-fat control (HFC) over the refrigerated storage due to higher water activity resulting from extra water addition. While there was no change in the pH of low-fat frankfurters initially due to carrageenan or PG incorporation, the most noticeable pH decline was observed in PG-added frankfurters followed by only carrageenan added ones over the storage period. HFC had the highest (P<0.05) TBA value and the lowest redness index (a(?)/b(?)) all the time as compared with carrageenan or carrageenan and PG added low-fat frankfurters. Low-fat frankfurters formulated with either carrageenan or carrageenan with PG had acceptable sensory scores.     

Formation of chlorination by-products in waters with low SUVA--correlations with SUVA and differential UV spectroscopy

The formation of THMs and HAAs after chlorination of bulk water fractions of low-SUVA (specific UV absorbance) surface waters was investigated, and the applicability of SUVA and differential UV spectroscopy for monitoring THMs and HAAs in such waters was evaluated. Samples from two reservoirs were fractionated employing XAD-8, XAD-4, MIEX resin and granular activated carbon adsorption. A total of 83 bulk water NOM fractions (i.e., the remaining solutions after contact with the adsorbent or resin at various doses) were obtained and chlorinated. The majority of NOM in both waters was found to have average molecular weights <2000 Da and SUVA values <2L/mg Cm, indicating that NOM in the tested waters contained dominantly lower molecular weight fractions and low aromaticity. SUVA did not correlate well with the formation and speciation of THMs and HAAs, suggesting that SUVA does not capture the reactive sites on NOM moieties responsible for DBP formation in low-SUVA waters. Similarly, no correlations were found among THMs/HAAs formations and differential UV spectroscopy, indicating the formation of DBPs independent of destruction in UV-absorbing sites. In all fractions, concentrations of THMs were higher than those of HAAs. Chlorinated DBP species were dominant over brominated ones due to low bromide concentrations. The results overall suggested that low- or non-UV-absorbing NOM moieties play important roles in the formation of DBPs in waters with low SUVA, low DOC and low bromide levels.     

Pack-boriding of Fe–Mn binary alloys: Characterization and kinetics of the boride layers

In this work, the boronizing of Fe–Mn binary alloys at 0.42, 0.76 and 0.94 wt.% Mn was carried out in a solid medium using the powder pack method. In this method, commercial Ekabor-II boron source and activator (ferro-silicon) were thoroughly mixed to form the boriding medium. The samples were boronized in an electrical resistance furnace for exposure times of 2, 4, 6 and 8 h at 1173 K under atmospheric pressure and a series of boronized samples in the temperature range 1073–1373 K for 3 h. After the furnace process, boronized samples were removed from the furnace and cooled in air. Afterwards, the boride layers generated by the pack-boronizing process were characterized by optical microscopy, scanning electron microscopy, XRD analysis, Vickers microhardness and tensile testing. The generated boride layers, showing a saw-tooth morphology, had a surface microhardness in the range 1400–1270 HV0.1. It was shown that the values of yield stresses and ultimate tensile stresses were increased as the Mn content increases in the boronized Fe–Mn binary alloys. In contrast, the values of elongations determined from the stress–strain curves were decreased. Furthermore, it was found that the calculated mean value of the activation energy of boron diffusion was close to 119 J/mol.     

Thermal and exergy analysis of solar air collectors with passive augmentation techniques

One of the main disadvantages of solar air collectors in practical applications is their relatively low efficiency. In this experimental investigation, the shape and arrangement of absorber surfaces of the collectors were reorganised to provide better heat transfer surfaces suitable for the passive heat transfer augmentation techniques. The performance of such solar air collectors with staggered absorber sheets and attached fins on absorber surface were tested. The exergy relations are delivered for different solar air collectors. It is seen that the largest irreversibility is occurring at the conventional solar collector in which collector efficiency is smallest.     

Study on the behavior of the trace metal and macro minerals in Mytilus galloprovincialis as a bioindicator species: the case of Marmara Sea, Turkey

Sea food is a major source of animal protein. Marine foods are very rich sources of mineral components. The total content of minerals in the raw flesh of marine fish and invertebrates is in the range of 0.6–1.5% wet weight. The contents of Na, K, Ca, Mg and P are up to 1 mg/100 g, whereas those of Fe, Zn, I are less than 1 mg/100 g. Mussels (Mytilus galloprovincialis) were investigated for macro and trace element composition throughout the year. Ranges of moisture, ash, protein and fat contents were 79.76–87.46 g/100 g, 1.06–2.06 g/100 g, 7.28–12.65 g/100 g and 0.33–3.49 g/100 g, respectively. While the highest protein and fat values were found in the summer (July–August), the highest moisture and ash contents were found in the winter (December–January). The contents of highest Na, K, Ca were found in the summer. Cadmium, lead and copper were found to be below the legislative limits throughout year. High levels of mercury were found in January and October. It should be discussed whether mussel may provide an alternative source of mineral for healthy nutrition.     

Control of a 3-phase 4-leg active power filter under non-ideal mains voltage condition

In this paper, instantaneous reactive power theory (IRP), also known as p–q theory based a new control algorithm is proposed for 3-phase 4-wire and 4-leg shunt active power filter (APF) to suppress harmonic currents, compensate reactive power and neutral line current and balance the load currents under unbalanced non-linear load and non-ideal mains voltage conditions. The APF is composed from 4-leg voltage source inverter (VSI) with a common DC-link capacitor and hysteresis–band PWM current controller. In order to show validity of the proposed control algorithm, compared conventional p–q and p–q–r theory, four different cases such as ideal and unbalanced and balanced-distorted and unbalanced-distorted mains voltage conditions are considered and then simulated. All simulations are performed by using Matlab-Simulink Power System Blockset. The performance of the 4-leg APF with the proposed control algorithm is found considerably effective and adequate to compensate harmonics, reactive power and neutral current and balance load currents under all non-ideal mains voltage scenarios.     

Effect of combined application of plant extract and vacuum packaged treatment on the quality of hot smoked rainbow trout

The effect of plant extract (bay leaf, rosemary, black cumin seed and lemon oil) treatment on the shelf life of vacuum-packaged fish was studied. Hot smoked rainbow trout was treated with 1 % plant extracts, and their shelf lives were compared with those of control (only vacuum packaged) samples. Samples were stored at 2 °C and sensory evaluation as well as chemical and microbiological analyses were conducted weekly. The control group was spoiled after four weeks of storage. In contrast the addition of plant extracts decreased microbiological activity. The results obtained from this study showed that the shelf life of hot smoked trout stored in cold storage (+2 °C), as determined by overall acceptability of all data, was 6 weeks for rosemary, black cumin seed, and lemon oil treatment plus vacuum packaged fish and 7 weeks for bay leaf oil treatment plus vacuum packaged smoked fish.