Gıdalarda Sous Vide Uygulama Teknolojisi

Sous vide, French means ‘‘under vacuum’’ the method; comprises pasteurizing foods in a vacuum package in a water bath at fully controllable temperatures (≤100°C). Sous vide is also an enclosure method. The product is consumed immediately after cooking or quickly re-heating between 0-3°C and can be stored for 3-5 weeks until consumption. With Sous vide technology, it is provided to prepare the product at the desired temperature and at the desired time without damaging the textures and quality features, without excessive drying of the outer surface. Meat, fish, chicken and vegetables can be cooked with this method. Meat and meat products prepared with sous vide technology are more delicious, juicy and crunchy and lose their nutrients at minimum level. Sous vide technology offers many advantages such as prolonging storage time, sensory quality and maintaining microbiological quality. Sous vide technology is reliable in many respects since the vegetative forms of bacteria in the food are inactivated by providing anaerobic environment with vacuum packaging and controlled temperature application.

The enclosure method for inverse obstacle scattering over a finite time interval: VI. Using shell-type initial data

A simple idea of finding a domain that encloses an unknown discontinuity embedded in a body is introduced by considering an inverse boundary value problem for the heat equation. The idea gives a design of a special heat flux on the surface of the body such that from the corresponding temperature field on the surface one can extract the smallest radius of the sphere centered at an arbitrary given point in the whole space and enclosing unknown inclusions. Unlike before, the designed flux is free from a large parameter. An application of the idea to a coupled system of the elastic wave and heat equations are also given.

The enclosure method for the heat equation using time-reversal invariance for a wave equation

The heat equation does not have time-reversal invariance. However, using a solution of an associated wave equation which has time-reversal invariance, one can establish an explicit extraction formula of the minimum sphere that is centered at an arbitrary given point and encloses an unknown cavity inside a heat conductive body. The data employed in the formula consist of a special heat flux depending on a large parameter prescribed on the surface of the body over an arbitrary fixed finite time interval and the corresponding temperature field. The heat flux never blows up as the parameter tends to infinity. This is different from a previous formula for the heat equation which also yields the minimum sphere. In this sense, the prescribed heat flux is moderate.

Prescribing a heat flux coming from a wave equation

What happens when one prescribes a heat flux which is proportional to the Neumann data of a solution of the wave equation in the whole space on the surface of a heat conductive body? It is shown that there is a difference in the asymptotic behavior of the indicator function in the most recent version of the time domain enclosure method, which aims at extracting information about an unknown cavity embedded in the body.

Rehabilitating benefits and its sustainability of a degraded semi-arid Rangeland in Yabello Southern Ethiopia

Rehabilitating the degraded rangeland in Ethiopia is very crucial issue for improving the livelihood of pastoralist life style and the environmental sustainability of the country. In Yabello rangeland area the local communities used enclosure method in order to rehabilitate the degraded rangeland area and try to address their livelihood problems. In general the current study tried to assess the benefits obtained from the rehabilitated rangeland area from the three study site chosen through purposively techniques based on the information gathered from different aspect. Semi- structured interview, Focal group discussion was held with key informants and different stakeholders at each kebele level have been conducted to gather information from the total of 150 respondents (50 from each kebele) and analyzed both in qualitative and quantitative approaches. The result showed that the rehabilitated rangeland area mainly used to get both numerical and non-numerical benefits like livestock fattening, grazing purpose, wood cutting and charcoal production and among this livestock fatting is the major source of income across the whole study site and Dida Tuyura (A1) is the most productive site among the rest. From this we recommend that there is a need to enhance market linkages for restored rangeland products that would then drive the adoption of rangeland restoration initiatives and those helps for sustainable utilization of the rehabilitated.