Search results for: moulds

Authors: Ilze Beitane, Dace Klava

Abstract:

The effect of flakes from biologically activated hullless barley grain and malt extract on microbiological safety of yoghurt was studied. Pasteurized milk, freeze-dried yoghurt culture YF-L811 (Chr. Hansen, Denmark), flakes from biologically activated hull-less barley grain (Latvia) and malt extract (Ilgezeem, Latvia) were used for experiments. Yoghurt samples with flakes from biologically activated hull-less barley grain and malt extract were analyzed for total plate count of mesophylic aerobic and facultative anaerobic microorganisms, as well yeasts and moulds population during shelflife. Results showed that the changes of pH and titratable acidity affected the concentration of added malt extract. The lowest pH and the highest titratable acidity were determined in samples YFBG5% ME4% and YFBG5% ME6% on the 14th day. The total plate count decreased in all yoghurt samples except sample YFBG5% ME6%, where was determined the increase of microorganisms from 7th till 14th day. The adding of flakes from biologically activated hull-less barley grain in yoghurt samples caused the higher initial content of yeasts and moulds comparing with control. The growth of yeasts and moulds during shelf-life provided the added malt extract in yoghurt samples. Yoghurt enriched with flakes from biologically activated hull-less barley grain and malt extract from a microbiological perspective is safe product.

Keywords: Microbiological assessment, yeasts, moulds, barley grain, malt extract, yoghurt.

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Authors: A.K. Birru, D Benny Karunakar, M. M. Mahapatra

Abstract:

Recycling of aluminum alloys often decrease fluidity, consequently influence the castability of the alloy. In this study, the fluidity of Al-Zn alloys, such as the standard A713 alloy with and without scrap addition has been investigated. The scrap added was comprised of contaminated alloy turning chips. Fluidity measurements were performed with double spiral fluidity test consisting of gravity casting of double spirals in green sand moulds with good reproducibility. The influence of recycled alloy on fluidity has been compared with that of the virgin alloy and the results showed that the fluidity decreased with the increase in recycled alloy at minimum pouring temperatures. Interestingly, an appreciable improvement in the fluidity was observed at maximum pouring temperature, especially for coated spirals.

Keywords: A713 alloy, Fluidity, Hexachloroethane, Pouring temperature, Recycling.

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Authors: A. Kurşun, M. Tunay Çetin, E. Çetin, H. Aykul

Abstract:

In this investigation an elastic stress analysis is carried out a woven steel fiber reinforced thermoplastic cantilever beam loaded uniformly at the upper surface. The composite beam material consists of low density polyethylene as a thermoplastic (LDFE, f.2.12) and woven steel fibers. Granules of the polyethylene are put into the moulds and they are heated up to 160°C by using electrical resistance. Subsequently, the material is held for 5min under 2.5 MPa at this temperature. The temperature is decreased to 30°C under 15 MPa pressure in 3min. Closed form solution is found satisfying both the governing differential equation and boundary conditions. We investigated orientation angle effect on stress distribution of composite cantilever beams. The results show that orientation angle play an important role in determining the responses of a woven steel fiber reinforced thermoplastic cantilever beams and an optimal design of these structures.

Keywords: Cantilever beam, elastic stress analysis, orientation angle, thermoplastic.

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Authors: I. Krasnova, L. Dukalska, D. Seglina, K. Juhnevica, E. Sne, D. Karklina

Abstract:

Experiments were carried out at the Latvia State Institute of Fruit-Growing in 2011. Fresh-cut minimally processed apple and pear mixed salad were packed by passive modified atmosphere (MAP) in PP containers, which were hermetically sealed by breathable conventional BOPP PropafreshTM P2GAF, and Amcor Agrifresh films. Biodegradable NatureFlexTM NVS INNOVIA Films and VC999 BioPack PLA films coated with a barrier of pure silicon oxide (SiOx) were used to compare the fresh-cut produce quality with this packed in conventional packaging films. Samples were cold stored at temperature +4.0±0.5 °C up to 10 days. The quality of salad was evaluated by physicochemical properties – weight losses, moisture, firmness, the effect of packaging modes on the colour, dynamics in headspace atmosphere concentration (CO2 and O2), titratable acidity values, as well as by microbiological contamination (yeasts, moulds and total bacteria count) of salads, analyzing before packaging and after 2, 4, 6, 8, and 10 storage days.

Keywords: Biodegradable packaging, conventional, fresh-cut fruit salad

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