This document contains a series of exercises related to thermal treatment processes. Exercise 1 involves calculating reduction times using rate constants. Exercise 2 adjusts the process temperature and calculates new times. Exercise 3 involves calculating surviving bacteria after pasteurization. Exercise 4 involves calculating times at different temperatures. Exercise 5 calculates the F value for a process at 121.1°C. Exercises 6-9 involve additional calculations related to irradiation, sterilization times, and first order kinetic processes.
UV Mutagenesis Enhanced Biotransformation Efficiency of Rutin to Isoquercitri...iosrjce
In order to obtain high biotransformation efficiency of rutin to isoquercitrin (quercetin-3-Oglucoside),
Bacillus litoralis C44 was treated by UV mutagenesis to screen the thermo- and alkali-tolerant
mutants, for these conditions allow for a very high substrate concentration. The optimal mutagen dose for strain
C44 was irradiation for 50s with a 15W UV lamp from 30 cm away. The mutants were preliminary screened by
quantitative TLC, and 16 mutant strains were faced to second-screening by HPLC. As a result, a genetic stable
mutant strain UV-2-45 was obtained, which got a biotransformation rate of 3.9 times more than the original
strain Bacillus litoralis C44, and its mole yield reached as high as 91% from 3 g/L of rutin in glycine-sodium
hydroxide buffer (pH 9.0) at 45°C for 2 days.
General Principles of Food Preservation:
a. Preservation using High temperature (12D concept), principle of canning
b. Low temperature
c. Drying
d. Food preservatives (organic acids & their salts, Sugar & salt)
e. Ionizing radiations
UV Mutagenesis Enhanced Biotransformation Efficiency of Rutin to Isoquercitri...iosrjce
In order to obtain high biotransformation efficiency of rutin to isoquercitrin (quercetin-3-Oglucoside),
Bacillus litoralis C44 was treated by UV mutagenesis to screen the thermo- and alkali-tolerant
mutants, for these conditions allow for a very high substrate concentration. The optimal mutagen dose for strain
C44 was irradiation for 50s with a 15W UV lamp from 30 cm away. The mutants were preliminary screened by
quantitative TLC, and 16 mutant strains were faced to second-screening by HPLC. As a result, a genetic stable
mutant strain UV-2-45 was obtained, which got a biotransformation rate of 3.9 times more than the original
strain Bacillus litoralis C44, and its mole yield reached as high as 91% from 3 g/L of rutin in glycine-sodium
hydroxide buffer (pH 9.0) at 45°C for 2 days.
General Principles of Food Preservation:
a. Preservation using High temperature (12D concept), principle of canning
b. Low temperature
c. Drying
d. Food preservatives (organic acids & their salts, Sugar & salt)
e. Ionizing radiations
this presentation discuses:
Mechanism of microbial death;
The concepts of D,Z and F values and their relationship;
How D-value, Z-value and F-value be determined;
The difference between clock time and thermal death time/F value;
How minimum Fo value and lethal rate can be determined.
Nonthermal Plasma for handling Chicken meatGedeunud
the slide is extracted from several published journals. the presentation contains some findings related to the application of Nonthermal Plasma on chicken meat, especially breast meat
Abstract— Biofuel production from microalgae biomass appears as a promising long term alternative. Dunaliella tertiolecta is a microalgae with high tolerance to salinity, temperature, and light, making it relatively easy to grow. The aim of this study was to establish a pilot-scale culture to evaluate the biomass yield and bioethanol production. The cell culture of D. tertiolecta was started in 20 ml tubes and escalated to 20 L containers. The biomass yield was 0.153 g L-1 of dry basis (db) and its characterization showed protein (37% db) as major component followed by carbohydrates (35.6), lipids (13% db) and ash (6.5%). The carbohydrate fraction was composed of starch (27.1% db) and fiber (8.5 %) and its neutral sugar characterization yield glucose (91% molar). The main components of the lipid fraction were linolenic and palmitic acids. The biomass was subjected to an acid pre-treatment for the saccharification of complex carbohydrates, and the hydrolyzed biomass was fermented by Saccharomyces cerevisiae. It was possible to produce 0.615 ml g-1 of ethanol. In conclusion, D. tertiolecta has the potential for bioethanol production, making it a promising option for the biofuels future.
this presentation discuses:
Mechanism of microbial death;
The concepts of D,Z and F values and their relationship;
How D-value, Z-value and F-value be determined;
The difference between clock time and thermal death time/F value;
How minimum Fo value and lethal rate can be determined.
Nonthermal Plasma for handling Chicken meatGedeunud
the slide is extracted from several published journals. the presentation contains some findings related to the application of Nonthermal Plasma on chicken meat, especially breast meat
Abstract— Biofuel production from microalgae biomass appears as a promising long term alternative. Dunaliella tertiolecta is a microalgae with high tolerance to salinity, temperature, and light, making it relatively easy to grow. The aim of this study was to establish a pilot-scale culture to evaluate the biomass yield and bioethanol production. The cell culture of D. tertiolecta was started in 20 ml tubes and escalated to 20 L containers. The biomass yield was 0.153 g L-1 of dry basis (db) and its characterization showed protein (37% db) as major component followed by carbohydrates (35.6), lipids (13% db) and ash (6.5%). The carbohydrate fraction was composed of starch (27.1% db) and fiber (8.5 %) and its neutral sugar characterization yield glucose (91% molar). The main components of the lipid fraction were linolenic and palmitic acids. The biomass was subjected to an acid pre-treatment for the saccharification of complex carbohydrates, and the hydrolyzed biomass was fermented by Saccharomyces cerevisiae. It was possible to produce 0.615 ml g-1 of ethanol. In conclusion, D. tertiolecta has the potential for bioethanol production, making it a promising option for the biofuels future.
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Hybrid optimization of pumped hydro system and solar- Engr. Abdul-Azeez.pdffxintegritypublishin
Advancements in technology unveil a myriad of electrical and electronic breakthroughs geared towards efficiently harnessing limited resources to meet human energy demands. The optimization of hybrid solar PV panels and pumped hydro energy supply systems plays a pivotal role in utilizing natural resources effectively. This initiative not only benefits humanity but also fosters environmental sustainability. The study investigated the design optimization of these hybrid systems, focusing on understanding solar radiation patterns, identifying geographical influences on solar radiation, formulating a mathematical model for system optimization, and determining the optimal configuration of PV panels and pumped hydro storage. Through a comparative analysis approach and eight weeks of data collection, the study addressed key research questions related to solar radiation patterns and optimal system design. The findings highlighted regions with heightened solar radiation levels, showcasing substantial potential for power generation and emphasizing the system's efficiency. Optimizing system design significantly boosted power generation, promoted renewable energy utilization, and enhanced energy storage capacity. The study underscored the benefits of optimizing hybrid solar PV panels and pumped hydro energy supply systems for sustainable energy usage. Optimizing the design of solar PV panels and pumped hydro energy supply systems as examined across diverse climatic conditions in a developing country, not only enhances power generation but also improves the integration of renewable energy sources and boosts energy storage capacities, particularly beneficial for less economically prosperous regions. Additionally, the study provides valuable insights for advancing energy research in economically viable areas. Recommendations included conducting site-specific assessments, utilizing advanced modeling tools, implementing regular maintenance protocols, and enhancing communication among system components.
Overview of the fundamental roles in Hydropower generation and the components involved in wider Electrical Engineering.
This paper presents the design and construction of hydroelectric dams from the hydrologist’s survey of the valley before construction, all aspects and involved disciplines, fluid dynamics, structural engineering, generation and mains frequency regulation to the very transmission of power through the network in the United Kingdom.
Author: Robbie Edward Sayers
Collaborators and co editors: Charlie Sims and Connor Healey.
(C) 2024 Robbie E. Sayers
Final project report on grocery store management system..pdfKamal Acharya
In today’s fast-changing business environment, it’s extremely important to be able to respond to client needs in the most effective and timely manner. If your customers wish to see your business online and have instant access to your products or services.
Online Grocery Store is an e-commerce website, which retails various grocery products. This project allows viewing various products available enables registered users to purchase desired products instantly using Paytm, UPI payment processor (Instant Pay) and also can place order by using Cash on Delivery (Pay Later) option. This project provides an easy access to Administrators and Managers to view orders placed using Pay Later and Instant Pay options.
In order to develop an e-commerce website, a number of Technologies must be studied and understood. These include multi-tiered architecture, server and client-side scripting techniques, implementation technologies, programming language (such as PHP, HTML, CSS, JavaScript) and MySQL relational databases. This is a project with the objective to develop a basic website where a consumer is provided with a shopping cart website and also to know about the technologies used to develop such a website.
This document will discuss each of the underlying technologies to create and implement an e- commerce website.
CFD Simulation of By-pass Flow in a HRSG module by R&R Consult.pptxR&R Consult
CFD analysis is incredibly effective at solving mysteries and improving the performance of complex systems!
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Work done in cooperation with James Malloy and David Moelling from Tetra Engineering.
More examples of our work https://www.r-r-consult.dk/en/cases-en/
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1. UNIDAD II: Tratamiento térmico
Tarea 3: Trabajar de manera grupal
Ejercicio 1: Con los datos de la lámina 8 (semana 4) : k:𝑚𝑖𝑛−1
1. 1. ¿Calcular el tiempo de reducción decimal en cada caso?
1.2. ¿En qué caso se necesita mayor tiempo de tratamiento térmico?
1.3. ¿Cuál es la relación de tiempo decimal entre los procesos con k1 y k2?
1.4. Si se necesita acortar el tiempo de tratamiento térmico, ¿es necesario trabajar con
valores de k cada vez más pequeños o más grandes? Analizar y comentar
Ejercicio 2: Si por razones técnicas no es posible realizar el proceso a 110°C (VER lámina
17 ). La decisión es realizarlo a 95°C.
2. 2.1 ¿Cuánto tiempo debería durar el tratamiento térmico si el proceso se realiza a 95°C?
2.2. Determinar el valor de D a 95°C.
2.3. De acuerdo a (5.2), ¿cuál es el tiempo requerido para la pasteurización?
2.4 De acuerdo a (5.2) ¿Cuál es el tiempo requerido para esterilización?
Ejercicio 3: La leche cruda agrupada en la planta de procesamiento tiene una población
bacteriana de 5.6x105
/ mL. Debe procesarse a 75 ° C durante 30 segundos. El valor
promedio de D a 60 ° C para la población mixta es de 10 min. El valor Z es de 9 ° C.
DATOS::
T1: 75°C
T2: 60°C 10min
N0: 5.6x105
ml
D2: 10 min
z: 9 ° C
Utilizamos ecuación 6 para hallar K2
D=
2.3
𝐾
10=
2.3
𝐾
K= 0.23min-1
3. Utilizamos ecuación 24 para hallar K1 y D2
log(
𝑘2
𝑘1
) =-
( 𝑇2−𝑇1 )
𝑧
log(
0.23
𝑘1
) =-
( 60°C−75°C)
9
K1 = 10.68 min
-1
Hallar D
D1 =
2.3
𝑘1
D1 =
2.3
10.68 𝑚𝑖𝑛
D1 = 0.215 min-1
3.1) ¿Cuántos organismos quedarán después de la pasteurización?
Ecuación 4
𝑁 = 𝑁0𝑥 𝑒−𝐾2𝑡
𝑁 = 5.6𝑥105
𝑒−0.23(50)
N= 6 Bacterias/ml
3.2) ¿Qué tiempo se requeriría a 60 ° C para lograr el mismo grado de letalidad?
t=5D
t => 5(10 min)
t= 50min
Para un proceso de pasteurización mínimo de debe aplicar un n = 5; es decir,
cinco reducciones decimales. Por lo tanto, el tiempo de proceso térmico debe
sermínimo: t θ = 5.Dθ.
Ejercicio 4:
Cuánto tiempo tomará si se procesan jugos de frutas a 55, 0, 75 y 85 °C. Datos P0 ° “z” °
Ejercicio 5:
4. Si el tiempo de reducción decimal a 121.1°C es un sustrato de C.Botulinum es 0.24min.
Calcular el valor de F a tal temperatura, aplicando el concepto de esterilización, si la
población inicial es de 2.1x105
esporas.
Para un proceso de esterilización el orden de proceso debe sern = 12; es decir,
doce reducciones decimales. Por lo tanto, el tiempo de proceso térmico debe ser
mínimo: t θ = 12.Dθ.
Datos:
T= 121.1°C
t=0.24 min
N= 12D ESTERELIZACION = 10−12
HALLAR n
Utilizamos ecuación 30
log(
N0
𝑁
) =-
nD
𝐷
log(
10−12
2.1𝑥105 ) =-
n(0.24)
0.24
n= 17.322
Hallarvalor de F
F= 𝑛𝑥𝐷
F= 17.322 x 0.24 min
F=4.15728 min
5. Ejercicio 6: En que consiste la técnica de irradiación de alimentos (1pag máx.).
La irradiación de alimentos (la aplicación de radiación ionizante a los alimentos) es una
tecnología que mejora la seguridad y la vida útil de los alimentos en el anaquel, mediante la
disminución o la eliminación de los microorganismos e insectos.
La irradiación tiene los mismos objetivos que otros métodos de tratamiento de los
alimentos: reducir las pérdidas debidas a la alteración y la descomposición, y combatir los
microbios y otros organismos causantes de enfermedades de transmisión alimentaria
La irradiación de alimentos emplea una forma particular de energía electromagnética, la de
la radiación ionizante. Los rayos X, que son una forma de radiación ionizante, se
descubrieron en 1895.
BROWNWELL, L. E (La expresión «radiación ionizante» se utiliza para calificar a todas
estas radiaciones que provocan en el material irradiado la aparición de partículas
eléctricamente cargadas, denominadas iones.)
JOSEPHSON, E. S. & PETERSON. La irradiación inactiva los organismos que
descomponen los alimentos, en particular las bacterias, los mohos y las levaduras. Es muy
eficaz para prolongar el tiempo de conservación de las frutas frescas y las hortalizas porque
controla los cambios biológicos normales asociados a la maduración, la germinación y, por
último, el envejecimiento. Así, la irradiación retrasa la maduración de los plátanos verdes,
inhibe la germinación de las patatas y las cebollas e impide que verdeen las endibias y las
patatas blancas. La radiación también destruye los organismos causantes de enfermedades,
inclusive los gusanos parásitos y los insectos que deterioran los alimentos almacenados. Al
igual que otras formas de tratamiento de alimentos, la irradiación produce en éstos algunos
cambios químicos útiles. Por ejemplo, ablanda las legumbres (habas y judías), y con ello
acorta el tiempo de cocción. También aumenta el contenido de jugo de las uvas y acelera la
desecación de las ciruelas.
Los estudios realizados desde los años cuarenta demostraron las ventajas de la irradiación
de los alimentos pero también revelaron sus limitaciones y pusieron de manifiesto ciertos
problemas. Por ejemplo, puesto que la irradiación tiende a ablandar algunos alimentos, en
especial las frutas, la dosis que puede usarse es limitada. Además, algunos alimentos
irradiados adquieren un sabor desagradable. HANNAN (1995), Este problema puede
evitarse en el caso de las carnes si se irradian mientras están congeladas. No obstante, aún
no se ha encontrado método alguno para impedir la aparición de un «regusto» en los
productos lácteos irradiados. En algunos alimentos, el problema del sabor puede evitarse
empleando cantidades inferiores de radiación. La pequeña cantidad de radiación necesaria
para destruir la Trichinella spiralis en el cerdo, por ejemplo, no altera el sabor de la carne.
La dosis de radiación recomendada por la Comisión FAO/OMS del Codex Alimentarius
para la irradiación de alimentos no excede de 10 000 grays, cifra que en general se expresa
como 10 kGy. En realidad, se trata de una cantidad muy pequeña de energía, que equivale a
la cantidad de calor necesaria para elevar 2,4 de la temperatura del agua.
6. Referencias
«Manual of Food Irradiation Dosimetry». OlEA, Viena, 1977 (OMS, Serie de
Informes Técnicos N°178).
BROWNWELL, L. E., Radiation uses in industry and science. Washington, DC, US
Atomic Energy Commission, US Government Printing Office, 1961.
ELlAS, P. S. & COHEN, A. J., ed. Recent advances in food irradiation. Amsterdam,
Elsevier, 1983. Food irradialion. Japón, Japanese Research Association for Food
Irradiation, 1982.
HANNAN, R. S., Scientific and technological problems involved in using ionizing
radiation for the preservation of food. Londres, Her Majesty's Stationery Office,
1955 (Department of Scientific and Industrial Research Food Investigation, Special
Report No. 61).
JOSEPHSON, E. S. & PETERSON, M. S., ed. Preservation of food by ionizing
radiation, Vol. l, 11, 111. Boca Ratón, Florida, CRC Press, 1982, 1983. Radiation
preservation of KB food. Washington, DC, US Army Quartermaster Corps, US
Government Printing Office, 1957. URBAIN, W. M. , Food irradiation. Nueva
York, Academic Press, 1986.
Ejercicio 7: Dos tubos con igual número de esporas de una muestra de un enlatado
deteriorado fueron expuestos a una temperatura de 121.1°C. Las poblaciones sobrevivientes
fueron 4500 para 8 minutos y 55 para 15 minutos.
Datos:
T: 121.1°C
N1: 4,500 t1: 8 min
N2:55 t2: 15 min
7.1) ¿Determinar el tiempo de decaimiento decimal?
log(
𝑁2
𝑁1
) =
𝑡1−𝑡2
𝐷
log(
55
4,500
) =
8−15
𝐷
D= 3.66 min
7.2) ¿Qué tiempo tomaría un proceso de pasteurización?
𝑡0 = 5𝑥𝐷 5(3.66)= 18.3 min
7. 7.3) ¿Qué tiempo tomaría un proceso de esterilización?
𝑡0 = 12𝑥𝐷 12(3.66) = 43.92 min
Ejercicio 8: Un proceso químico de primer orden se inicia con una concentración de 2.5M.
Si la constante cinética es k= 6.4x 10−3
𝑠−1
Determinar:
a) la concentración después de 2min.
b) el tiempo que debe transcurrir para que el 95 % del producto reaccione.
c) El tiempo de vida media.
Ejercicio 9: El tiempo de vida media de un proceso de primer orden es de 60min.
• Determinar:
a) la constante cinética
b) el tiempo que debe transcurrir para que el 95 % del producto reacciones.