Energy and exergy utilization, and carbon dioxide emission in vegetable oil production

Energy and exergy utilization and carbon dioxide emission during production of soybean, sunflower, and olive oils are assessed. In all cases, agriculture is the most energy and exergy intensive process and emits most of the carbon dioxide, and diesel is the dominant energy and exergy source. The cumulative degree of perfection (CDP) for soybean and olive oil is 0.92 and 0.98, respectively, whereas the CDP for the sunflower oil is 2.36. Decreasing diesel consumption with good agricultural practices and substituting with biodiesel from renewable resources would decrease the cumulative exergy consumption, as a result, CDP of olive and soybean oil rises to 1.6 and sunflower oil to 2.9.Major contribution to the carbon dioxide emission is due to the excessive use of fertilizers. The most energy intensive process is olive oil production. However, since the fertilizer consumption here is limited, total carbon dioxide emission is less than those of the other two processes are. On the other hand, excessive fertilizer consumption during the soybean agriculture results in a rather large CO₂ emission.     

Soil-Steel Interaction of Long-Span Box Culverts—Performance during Backfilling

The paper presents the performance of four long-span deep-corrugated steel box culverts with spans of 8- and 14-m during backfilling, as well as comparisons with finite-element modeling and design codes. Two of the culverts were stiffened at the crown arch. The test results show that the stiffening applied on the culverts is quite effective. The crown rises of the respective stiffened culverts were found to be half those of the not-stiffened culverts. The influence of the structure geometry on the soil-passive earth pressure was confirmed, as well as the sensitivity of box culverts to soil loads with increasing spans. The results showed that the influence of the size and shape of the box culverts on the amount of thrusts must be better implemented in the design method. The finite-element analysis results were conservative when live loading was concerned but the crown displacements and thrust during backfilling were underestimated.     

A new catalyst of AlCu@ZnO for hydrogen evolution reaction

Thin films of undoped ZnO, Al-doped ZnO, Cu-doped ZnO, and AlCu@ZnO deposited on indium tin oxide were performed by the sol-gel spin coating method. The prepared ZnO thin films were investigated for their structural and electrical properties after annealing at 500 °C for 1 h. ZnO thin films were characterized by electrochemical impedance spectroscopy, linear sweep voltammetry, scanning electron microscopy, Fourier transform infrared spectroscopy and Mott Schottky. According to the results obtained from the Nyquist diagrams of the ZnO thin films, the resistance value was found to decrease with binary doping and the resistance value was found to be lowest in AlCu@ZnO doped thin film containing 0.01 M Al and 0.1 M Cu. As ZnO thin films go to cathodic potentials, it is seen that the cathodic current value of ZnO with undoped is the lowest. It has been found that only Al and Cu doping showed less cathodic current than double doping.     

Measurements of Thermal Conductivity Variations with Temperature for the Organic Analog of the Nonmetal–Nonmetal System: Urea–4-Bromo-2-Nitroaniline

Thermal conductivity variations with temperature for solid phases in the Urea (U)–[X] mol pct 4-bromo-2-nitroaniline (BNA) system (X = 0, 2, 45, 89.9, and 100) were measured using the radial heat flow method. From graphs of thermal conductivity variations with temperature, the thermal conductivities of the solid phases at their melting temperature and temperature coefficients for the U–[X] mol pct BNA system (X  =  0, 2, 45, 89.9, and 100) were found to be 0.26, 0.55, 0.46, 0.38, and 0.23 W/Km and 0.007781, 0.005552, 0.002058, 0.002188, and 0.002811 K^?1, respectively. The ratios of thermal conductivity of the liquid phase to thermal conductivity of the solid phase in the U–[X] mol pct BNA system (X  =  0, 2, 45, 89.9, and 100) were also measured to be 0.30, 0.44, 0.46, 0.49, and 0.51, respectively, with a Bridgman-type directional solidification apparatus at their melting temperature.     

Effects of ozone on functional properties of proteins

The present study investigates whether the ozone treatment could be an alternative to improve some functional properties of proteins. Ozone treatment was applied on whey protein isolate and egg white proteins which have been extensively used in food products to improve textural, functional and sensory attributes. Ozone treatment of proteins was performed either in aqueous solutions or as gas ozonation of pure protein powders. Foam formation and foam stability of proteins were enhanced extensively. The solubility of proteins were reduced as influenced from the aqueous and gas ozonation medium. The reduction was more pronounced in egg white proteins. Ozone treatment affected emulsion activity of whey protein isolate negatively and reduced the emulsion stability.     

Stimulation of Cadaverine Production by Foodborne Pathogens in the Presence of Lactobacillus,Lactococcus, and Streptococcus spp.

Abstract: The effect of Lactobacillus plantarum (FI8595), Lactococcus lactis subsp. cremoris MG 1363), Lactococcus lactis subsp. lactis (IL 1403), and Streptococcus thermophilus on cadaverine and other biogenic amine production by foodborne pathogens was investigated lysine decarboxylase broth. Both of lactic acid bacteria and foodborne pathogens used (especially Staphylococcus aureus, E. coli, Lc. lactis subsp. lactis and Lb. plantarum) had an ability to convert aminoacids into biogenic amine. The conversion of lysine into cadaverine was the highest (167.11 mg/L) by Lactobacillus spp. Gram‐positive bacteria generally had a greater ability to produce cadaverine with corresponding value of 46.26, 53.76, and 154.54 mg/L for Enterococcus faecalis, S. aureus, and Listeria monocytogenes, respectively. Significant variations on biogenic amine production were observed in the presence of lactic acid bacteria strains (P < 0.05). The role of lactic acid bacteria on biogenic amine production by foodborne pathogens varied depending on strains and specific amine. Cadaverine accumulation by Enterobactericeae was increased in the presence of lactic acid bacteria strains except for St. thermophilus, which induced 2‐fold lower cadaverine production by S. Paratyphi A. Lc. lactis subsp. lactis and Lc. lactis subsp. cremoris induced 10‐fold higher increases in histamine for E. coli and K. pneumoniae, respectively. Lactic acid bacteria resulted in strong increases in cadaverine production by P. aeruginosa, although remarkable decreases were observed for histamine, spermidine, dopamine, agmatine, and TMA in the presence of lactic acid bacteria in lysine decarboxylase broth . The result of the study showed that amine positive lactic acid bacteria strains in fermented food led to significant amine accumulation by contaminant bacteria and their accumulation in food product may be controlled by the use of proper starters with amine‐negative activity. Practical Application: Foodborne pathogens and certain lactic acid bacteria are particularly active in the production of biogenic amines. Most of the strains of bacteria possess more than 1 amino acid decarboxylase activity under lysine enrichment culture conditions. Lactic acid bacteria strains had a significant role on increase putrescine accumulation by foodborne pathogens. The increased production of biogenic amines in mixed culture is the result of presence of amine positive lactic acid bacteria strains. The addition of a proper selected starter culture with amine‐negative activity is advisable to produce safer fermented food with low contents of biogenic amines.     

Preparation of AlON ceramics via reactive spark plasma sintering

Al₂O₃ and AlN powder mixtures were used to synthesise AlON ceramics using the reactive spark plasma sintering (SPS) method at temperatures between 1400 and 1650 °C for 15-45 min at 40 MPa under N₂ gas flow. AlON phase formation was initiated in the samples sintered above 1430 °C, according to the X-ray analysis. The complete transformation of the initial phases (Al₂O₃ and AlN) into AlON was observed in the samples that were spark plasma sintered at 1650 °C for 30 min at 40 MPa. A high spark plasma sintering temperature together with a low heating rate produced a greater amount of AlON formation at a constant process time. The densification, microstructure and mechanical properties of the produced ceramics were analysed. The highest hardness value was recorded to be 16.7 GPa, and the fracture toughness of the sample with the highest AlON ratio was measured to be 3.95 MPa m^1/2.     

The effect of using an exopolysaccharide‐producing culture on the physicochemical properties of low‐fat and reduced‐fat Kasar cheeses

A mixed starter culture containing exopolysaccharide (EPS)‐producing strains of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus was combined with Lactobacillus helveticus LH301 and used in the manufacture of low‐fat and reduced‐fat Kasar cheeses. For comparison, low‐fat (C10) and reduced‐fat (C20) cheeses were made using EPS‐producing (EPS⁺) starter strain and EPS‐non‐producing (EPS^?) starter strain. The physicochemical properties of the cheeses were assessed in terms of chemical composition, texture, microstructure and microbial content over 90 days. Cheeses made with EPS‐producing culture (EPS10 and EPS20) had lower protein contents than control cheeses with 10% and 20% fat in dry basis (C10 and C20). Scanning electron microscopy images showed that using EPS‐producing culture resulted in a less compact protein matrix and sponge‐like structure in the cheese samples. In general, cheeses made using EPS‐producing culture had lower total viable counts. This could be related to the reduced survivability of EPS‐producing cells in the cheese matrix during ripening due to autolysis ability.     

Investigating the Antioxidant Potential of Turkish Dried Fruits

In this study, bio-active molecules of ten different dried fruits, which are widely consumed in Turkey, were investigated in terms of their flavonoid profile, antioxidant capacities, total phenolic, and total flavonoid contents. According to the results, all dried fruits possess an antioxidant activity at a certain level and have a different flavonoid profile with compounds belonging to the groups of flavonols, flavan-3-ols, anthocyanins, as well as chlorogenic acid. Dried cranberries and black raisins were observed to have the highest levels of total phenolics, flavonoids, and total antioxidant capacity. Especially black raisin samples were featured with their high amounts of catechin and epicatechin.