Authors:É. Andrássy, J. Farkas, Zs. Seregély, I. Dalmadi, E. Tuboly, and V. Lebovics
Experiments were performed to study changes caused by irradiation or high hydrostatic pressure pasteurization of liquid egg white by differential scanning calorimetry, spectrofluorimetry, electronic nose measurements and NIR-spectrometry. The non-thermal pasteurization treatments were also assessed in relation to loss of carotenoid content, and lipid- and cholesterol oxidation of liquid egg yolk. Unlike radiation pasteurization, high pressure processing caused protein denaturation in egg white, which manifested in changes of its DSC-thermogram and intrinsic tryptophan fluorescence. Electronic nose testing showed changes of the head-space volatile composition of egg albumen, particularly as a function of radiation treatment. Both treatments caused changes in the NIR-spectrometric “fingerprint” of the liquid egg white. Various chemometric analyses of the results of the latter instrumental methods, particularly statistical techniques developed by the group of one of the co-authors of this article, demonstrated the potential for detection and characterization of the applied non-thermal processing techniques on liquid egg white. Irradiation induced more carotenoid degradation and lipid oxidation in liquid egg yolk than pressure processing.
Authors:Kalman Buzas, Peter Budai, and Adrienne Clement
One and a half year long field sampling was established in order to evaluate the contamination of storm water runoff. The event means (EMC) total petroleum hydrocarbons (TPH) concentration of the runoff was a function of the actual traffic intensity and the rainfall depth. It was concluded that this TPH, of which dominant component is the engine-oil (characteristically C28) does not form an ‘oil-in-water’ type emulsion in the condition of normal motorway-operation, but is interlocked to asphalt, rubber and soot particles of maximum some ten microns size. This condition influences the possibility, way and extent of separation alike. The separation equipments and their sizing applied so far are not suitable to achieve efficient surface water protection. Practical prevention method of accidental type environment pollution was also suggested. On the basis of the international literature evaluation, technical solutions capable to decrease the runoff pollution were summarized. Among these, useful calculation method was developed for designers to determine the sufficient storage capacity (water quality volume) of reservoirs applied for water quality protection. Monitoring technique of runoffs, which are characterized time dependent, variable pollutant concentrations by their nature, was proposed. It was stated that the administrative regulation should aim at the EMC instead of current concentration. Beside TPH information was gained on polycyclic aromatic hydrocarbons (PAHs), suspended solids, heavy metals, pH, and nutrient (N, P) pollution of the runoff, which are valuable for the grounding of further research results.
One of the most complex cases for assessing the nuclear power plant safety is the evaluation of the response of the plant to an earthquake and calculation of the core damage frequency related with this. Plant level fragilities are convolved with the seismic hazard curves to obtain a set of doublets for the plant damage state. The standard methodology of the description of randomness and epistemic uncertainty of the fragility is based on the use of lognormal distribution. In the practice, because of large number and variety of types of components, variety of failure modes, further simplification is needed in spite of simplicity of the mathematic description of the fragility and its uncertainty. Sophisticated modeling and screening methods have to be applied for plant fragility development requiring enormous experience. Several practical assumptions utilized in the seismic PSA showing certain analogy with interval type description of uncertainties. In the paper an attempt is made for outlining some new options for nuclear power plant seismic fragility development based on the interval and p-box concept. The possibility for derivation of conditional probability of failure for cumulative absolute velocity is also highlighted.
Shell eggs have been irradiated with increasing radiation doses in the 0.5-3.0 kGy dose range and various non-microbiological changes, important from the point of view of consumer quality, have been estimated. Dose-dependent changes in the flow behaviour of egg white and brittleness of the yolk membrane in broken eggs, sensorial parameters of the raw and soft-boiled eggs, whippability and foam stability of the egg white were observed. Considering that a minimal dose of 1.5 kGy would be required for radiation inactivation of salmonellae and other, non-pathogenic bacteria, the quality of irradiated eggs upon such gamma radiation dose would not be equal in all parameters to those of the fresh shell eggs, however, changes in sensorial and functional properties at this dose level may be still acceptable, mainly for risk population and some industrial use.
Chakaiya variety of amla was investigated for its phenolic contents, and extracted phenolics from amla powder were evaluated for their antioxidant activity. RSM (response surface methodology) was used to determine the optimum conditions for maximum recovery of total phenolic content (TPC) and 2,6-diphenyl picryl hydrazil free radical (DPPH*) scavenging activity. The gelatine coating on banana slices before frying significantly reduced (approximately 60%) the fat uptake from oil during frying in comparison to control. The reduction of particle size to the nano range was found to be effective to load the antioxidants effectively. Antioxidant extracted from amla reduced the rate of oxidation of oil during frying and so it may be a better alternative of synthetic antioxidant in food products.
Authors:Á. Koncz, L. Mészáros, J. Farkas, K. Pásztor-Huszár, R. Helt, and N. Lechner
Fonberg-Brozek, M., Arabas, J., Kostrzewa, E., Reps, A., Szczawinski, J., Szczepek, J., Windyga, B. & Porowski, S.
(1999): High-pressure treatment of fruit, meat, and cheese products — equipment, methods and results.-in: Oliveira, F.A.R. & Oliveira, J
Authors:S.S. Singh, S. Mishra, R.C. Pradhan, and K. Vivek
, G. , Horváth , M. , Kaszab , T. & Alemany , G.G. ( 2013 ): No major differences found between the effects of microwave-based and conventional heat treatment methods on two different liquid foods . PloS One , 8 , e