Role of distributed heating on enhancement of thermal mixing for liquid food processing with heat flow visualization method

2013 ◽  
Vol 18 ◽  
pp. 155-168 ◽  
Author(s):  
Ram Satish Kaluri ◽  
Tanmay Basak
Keyword(s):  
Heat Flow ◽  
Flow Visualization ◽  
Food Processing ◽  
Visualization Method ◽  
Liquid Food ◽  
Thermal Mixing ◽  
Distributed Heating

scholarly journals Antimicrobials and Food-Related Stresses as Selective Factors for Antibiotic Resistance along the Farm to Fork Continuum

Antibiotics ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 671
Author(s):  
Federica Giacometti ◽  
Hesamaddin Shirzad-Aski ◽  
Susana Ferreira
Keyword(s):  
Antibiotic Resistance ◽  
Food Safety ◽  
Antimicrobial Resistance ◽  
Food Processing ◽  
Resistance Mechanisms ◽  
Human Environment ◽  
Real Risk ◽  
Cross Adaptation ◽  
Novel Approaches

Antimicrobial resistance (AMR) is a global problem and there has been growing concern associated with its widespread along the animal–human–environment interface. The farm-to-fork continuum was highlighted as a possible reservoir of AMR, and a hotspot for the emergence and spread of AMR. However, the extent of the role of non-antibiotic antimicrobials and other food-related stresses as selective factors is still in need of clarification. This review addresses the use of non-antibiotic stressors, such as antimicrobials, food-processing treatments, or even novel approaches to ensure food safety, as potential drivers for resistance to clinically relevant antibiotics. The co-selection and cross-adaptation events are covered, which may induce a decreased susceptibility of foodborne bacteria to antibiotics. Although the available studies address the complexity involved in these phenomena, further studies are needed to help better understand the real risk of using food-chain-related stressors, and possibly to allow the establishment of early warnings of potential resistance mechanisms.

scholarly journals Allergens from Edible Insects: Cross-reactivity and Effects of Processing

2021 ◽  
Vol 21 (5) ◽  
Author(s):  
Laura De Marchi ◽  
Andrea Wangorsch ◽  
Gianni Zoccatelli
Keyword(s):  
Food Processing ◽  
Cross Reactivity ◽  
Allergic Reactions ◽  
Edible Insects ◽  
Insect Allergy ◽  
Crucial Information ◽  
Inhalant Allergens ◽  
Minor Allergens

Abstract Purpose of Review The recent introduction of edible insects in Western countries has raised concerns about their safety in terms of allergenic reactions. The characterization of insect allergens, the sensitization and cross-reactivity mechanisms, and the effects of food processing represent crucial information for risk assessment. Recent Findings Allergic reactions to different insects and cross-reactivity with crustacean and inhalant allergens have been described, with the identification of new IgE-binding proteins besides well-known pan-allergens. Depending on the route of sensitization, different potential allergens seem to be involved. Food processing may affect the solubility and the immunoreactivity of insect allergens, with results depending on species and type of proteins. Chemical/enzymatic hydrolysis, in some cases, abolishes immunoreactivity. Summary More studies based on subjects with a confirmed insect allergy are necessary to identify major and minor allergens and the role of the route of sensitization. The effects of processing need to be further investigated to assess the risk associated with the ingestion of insect-containing food products.

An extended use of the hydrogen bubble flow visualization method

AIAA Journal ◽  
1965 ◽  
Vol 3 (6) ◽  
pp. 1203-1203 ◽  
Author(s):  
WILLIAM O. CRIMINALE ◽  
R. W. NOWELL
Keyword(s):  
Flow Visualization ◽  
Bubble Flow ◽  
Visualization Method ◽  
Hydrogen Bubble

Modelling the Air-Cooled Gas Turbine: Part 1 — General Thermodynamics

2001 ◽  
Author(s):  
J. B. Young ◽  
R. C. Wilcock
Keyword(s):  
Gas Turbine ◽  
Performance Prediction ◽  
Real Gas ◽  
Thermal Mixing ◽  
Ideal Gases ◽  
Formal Framework ◽  
Considerable Simplification ◽  
Cycle Efficiency ◽  
General Thermodynamics

This paper is Part I of a study concerned with developing a formal framework for modelling air-cooled gas turbine cycles and deals with basic thermodynamic issues. Such cycles involve gas mixtures with varying composition which must be modelled realistically. A possible approach is to define just two components, air and gas, the latter being the products of stoichiometric combustion of the fuel with air. If these components can be represented as ideal gases, the entropy increase due to compositional mixing, although a true exergy loss, can be ignored for the purpose of performance prediction. This provides considerable simplification. Consideration of three idealised simple cycles shows that the introduction of cooling with an associated thermal mixing loss does not necessarily result in a loss of cycle efficiency. This is no longer true when real gas properties and turbomachinery losses are included. The analysis clarifies the role of the cooling losses and shows the importance of assessing performance in the context of the complete cycle. There is a strong case for representing the cooling losses in terms of irreversible entropy production as this provides a formalised framework, clarifies the modelling difficulties and aids physical interpretation. Results are presented which show the effects on performance of varying cooling flowrates and cooling losses. A comparison between simple and reheat cycles highlights the rôle of the thermal mixing loss. Detailed modelling of the heat transfer and cooling losses is discussed in Part II of this paper.

scholarly journals Extending Value in Legacy Production Systems: Insights from the Liquid Food Processing

2021 ◽  
pp. 778-788
Author(s):  
Brendan P. Sullivan ◽  
Monica Rossi ◽  
David Ward ◽  
Carlo Leardi
Keyword(s):  
Food Processing ◽  
Production Systems ◽  
Liquid Food
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