Abstract: Venison is well known as a traditional meat type in Europe and it is lower in calories, cholesterol and fat content than common cuts of beef, pork or lamb. The aim of the current research was to determine content of amino acids (LVS ISO 13903:2005) in different types of marinades marinated venison during storage. Beef as a control was analyzed for comparison of obtained results. The meat (2x3x2cm) pieces were marinated in two different types of marinades: red wine and tomato sauce marinade. The prepared meat samples were stored (marinated) at 4±2ºC temperature for 48±1h. Marinated meat was placed in polypropylene trays, hermetically sealed with high barrier polymer film under modified atmosphere (C02 40%+N2 60%) without and with iron based oxygen scavenger sachets (Mitsubishi Gas Chemical Europe Ageless®), all samples were compared with packed marinated products in air ambiance. Results of current research show that changes of amino acids content in marinated venison mainly depend on packaging conditions.
Abstract: Changes in the sensory, chemical and microbiological quality of the Mediterranean hake during post-catch handling and distribution were investigated. 115 fish samples were seasonally received during three stages of the transfer route from the sea to the consumer and two storage methods were recorded, seawater and ice storage. Microbiological evaluation revealed higher status for the ice stored samples regarding heterotrophic bacteria (2.68 log cfu/g and 1.92 log cfu/g at 22oC and 37°C respectively) and psychrotrophic counts (3.20 log cfu/g), with statistically significant differences among storage methods. Sensory evaluation also revealed higher status for the ice stored samples with a mean quality index of 0.17 and a spoilage time estimated at 30 hours, in contrast to seawater storage, which varied from 0.28 to 0.3, and a 14-hour estimated spoilage. Detected pathogens were identified mainly in the seawater stored samples, posing questions on the quality of the product reaching the seafood markets.
Abstract: The objective of the present study was to determine quality parameters changes of red wine marinade marinated venison during storage. Beef as a control was analysed. Protein, fat, moisture and pH content dynamics as well microbiological quality was analyzed. The meat pieces were marinated in red wine marinade at 4±2ºC temperature for 48±1h. Marinated meat was placed in polypropylene trays, hermetically sealed with high barrier polymer film Multibarrier 60 under modified atmosphere (CO2 40%+N2 60%) without and with oxygen absorber sachets, as a control packaging in air ambiance packed marinated venison and beef was used. Meat samples were analyzed after 0, 4, 7, 11 and 14 days of storage. During the storage of meat, protein and moisture content significantly (p
Abstract: Probiotic bacteria especially Lactobacillus spp. and Bifidobacterium exert suppressive effect on Helicobacter pylori. Cinnamon and licorice have been traditionally used for the treatment of gastric ulcer. The objectives of this study were to determine the effects of herbs on yogurt fermentation, the level of probiotic bacteria in yogurt during 28 days storage and the effect of herbal yogurt on the growth of H. pylori in vitro. Cinnamon or licorice was mixed with milk and the mixture was fermented with probiotic bacteria to form herbal-yogurt. Changes of pH and total titratable acids were monitored and the viability of probiotic bacteria was evaluated during and after refrigerated storage. The in vitro inhibition of H. pylori growth was determined using agar diffusion and minimum inhibitory concentration (MIC) method. The presence of herbs did not affect the probiotic population during storage. There were no significant differences in pH and TTA between herbal-yogurts and plain-yogurt during fermentation and storage. Water extract of cinnamon-yogurt showed the highest inhibition effect (13.5mm) on H. pylori growth in comparison with licorice-yogurt (11.2mm). The present findings indicate cinnamon and licorice has bioactive components to decrease the growth of H. pylori.
Abstract: In this paper, we propose use of convolutional codes
for file dispersal. The proposed method is comparable in complexity
to the information Dispersal Algorithm proposed by M.Rabin and for
particular choices of (non-binary) convolutional codes, is almost as
efficient as that algorithm in terms of controlling expansion in the
total storage. Further, our proposed dispersal method allows string
search.
Abstract: The purpose of this paper is to guide the effort in
improving the economic added value of Indonesian fisheries product
through post fishing program, which is cold storage program.
Indonesia's fisheries potential has been acknowledged by the world.
FAO (2009) stated that Indonesia is one of the tenth highest
producers of fishery products in the world. Based on BPS (Statistics
Indonesia data), the national fisheries production in 2011 reached
5.714 million tons, which 93.55% came from marine fisheries and
6.45% from open waters. Indonesian territory consist of 2/3 of
Indonesian waters, has given enormous benefits for Indonesia,
especially fishermen. To improve the economic level of fishermen
requires efforts to develop fisheries business unit. On of the efforts is
by improving the quality of products which are marketed in the
regional and international levels. It is certainly need the support of
the existence of various fishery facilities (infrastructure to
superstructure), one of which is cold storage. Given the many
benefits of cold storage as a means of processing of fishery resources,
Indonesia Maritime Security Coordinating Board (IMSCB) as one of
the maritime institutions for maritime security and safety, has a
program to empower the coastal community through encourages the
development of cold storage in the middle and lower fishery business
unit. The development of cold storage facilities which able to run its
maximum role requires synergistic efforts of various parties.
Abstract: In recent years, there have been attempts to store
natural gas in adsorptive form. This is called adsorptive natural gas,
or ANG. The problem with this technology is the low sorption
capacity. The purpose is to achieve compressed natural gas (CNG)
capacity of 230 V/V. Further research is required to achieve such
target. Several research studies have been performed with this target;
through either the modification or development of new sorbents or
the optimization of the operation sorption process itself. In this work,
storage of methane on molecular sieves 5A and 13X was studied on
dry basis, and on wet basis to certain extent. The temperature and the
pressure dynamics were investigated. The results indicated that
regardless of the charge pressure, the time for the peak temperature
during the methane charge process is always the same. This can be
used as a characteristic of the adsorbent. The total achieved
deliveries using molecular sieves were much lower than that of
activated carbons; 53.0 V/V for the case of 13X molecular sieves and
43 V/V for the case of 5A molecular sieves, both at 2oC and 4 MPa
(580 psi). Investigation of charge pressure dynamic using wet
molecular sieves at 2oC and a mass ratio of 0.5, revealed slowness of
the process and unexpected behavior.
Abstract: Potatoes are a good source of carotenoids, which are lipophilic compounds synthesized in plastids from isoprenoids. The aim of this research was to determine the content of carotenoids in relationship with the colour of organically and conventionally cultivated potato genotypes before and after period of storage. In cooperation with the State Priekuli Plant Breeding Institute (Latvia), six potato genotypes were studied: 'Agrie dzeltenie', 'Prelma', 'Imanta', 'S-03135-10', 'S-99108-8' and 'S-01063-5'. All the genotypes were cultivated under three different conditions: organically and conventionally (two conditions). The content of carotenoids was determined by using spectrophotometer and the colour – L*a*b* system. The results of current research show that after the period of storage, carotenoid amount has increased and in conventionally cultivated potatoes it varies from 228.514 to 552.434 μg 100 g-1 while in organically cultivated potato genotypes – from 45.485 to 662.699 μg 100 g-1 FW. Colour of potato flesh was changing during storage.
Abstract: The article presents test results on the changes
occurring in sewage sludge during the process of its storage. Tests
were conducted on mechanically dehydrated sewage sludge derived
from large municipal sewage treatment plants equipped with
biological sewage treatment systems. In testing presented in the paper
the focus was on the basic fuel properties of sewage sludge: moisture
content, heat of combustion, carbon share. In the first part of the
article the overview of the issues concerning the sewage sludge
management is presented and the genesis of tests is explained.
Further in the paper, selected results of conducted tests are discussed.
Changes in tested parameters were determined in the period of a 10-
month sewage storage.
Abstract: Image compression is one of the most important
applications Digital Image Processing. Advanced medical imaging
requires storage of large quantities of digitized clinical data. Due to
the constrained bandwidth and storage capacity, however, a medical
image must be compressed before transmission and storage. There
are two types of compression methods, lossless and lossy. In Lossless
compression method the original image is retrieved without any
distortion. In lossy compression method, the reconstructed images
contain some distortion. Direct Cosine Transform (DCT) and Fractal
Image Compression (FIC) are types of lossy compression methods.
This work shows that lossy compression methods can be chosen for
medical image compression without significant degradation of the
image quality. In this work DCT and Fractal Compression using
Partitioned Iterated Function Systems (PIFS) are applied on different
modalities of images like CT Scan, Ultrasound, Angiogram, X-ray
and mammogram. Approximately 20 images are considered in each
modality and the average values of compression ratio and Peak
Signal to Noise Ratio (PSNR) are computed and studied. The quality
of the reconstructed image is arrived by the PSNR values. Based on
the results it can be concluded that the DCT has higher PSNR values
and FIC has higher compression ratio. Hence in medical image
compression, DCT can be used wherever picture quality is preferred
and FIC is used wherever compression of images for storage and
transmission is the priority, without loosing picture quality
diagnostically.
Abstract: In this paper, Economic Order Quantity (EOQ) based model for non-instantaneous Weibull distribution deteriorating items with power demand pattern is presented. In this model, the holding cost per unit of the item per unit time is assumed to be an increasing linear function of time spent in storage. Here the retailer is allowed a trade-credit offer by the supplier to buy more items. Also in this model, shortages are allowed and partially backlogged. The backlogging rate is dependent on the waiting time for the next replenishment. This model aids in minimizing the total inventory cost by finding the optimal time interval and finding the optimal order quantity. The optimal solution of the model is illustrated with the help of numerical examples. Finally sensitivity analysis and graphical representations are given to demonstrate the model.
Abstract: The strawberry jam is rich in bioactive compounds. It
is economically and commercially important and widely consumed.
Different strawberries cultivars can be used for its preparation,
however, a careful selection should be performed to guarantee the
preservation of bioactive compounds during jam storage. Two
strawberry cultivars (Camarosa and American 13) were analyzed by
HPLC, three anthocyanins: cyanidin-3-glucoside, pelargonidin-3-
glucoside and pelargonidin-3-rutinoside were quantified. Camarosa
strawberries presented significantly higher concentration of
anthocyanins (p
Abstract: Gliding during night without electric power is an efficient method to enhance endurance performance of solar aircrafts. The properties of maximum gliding endurance path are studied in this paper. The problem is formulated as an optimization problem about maximum endurance can be sustained by certain potential energy storage with dynamic equations and aerodynamic parameter constrains. The optimal gliding path is generated based on gauss pseudo-spectral method. In order to analyse relationship between altitude, velocity of solar UAVs and its endurance performance, the lift coefficient in interval of [0.4, 1.2] and flight envelopes between 0~30km are investigated. Results show that broad range of lift coefficient can improve solar aircrafts- long endurance performance, and it is possible for a solar aircraft to achieve the aim of long endurance during whole night just by potential energy storage.
Abstract: From food consumption surveys has been found that potato consumption comparing to other European countries is one of the highest. Hence acrylamide (AA) intake coming from fried potatoes in population might be high as well. The aim of the research was to determine acrylamide content and estimate intake of acrylamide from roasted potatoes bred and cultivated in Latvia. Five common Latvian potato varieties were selected: Lenora, Brasla, Imanta, Zile, and Madara. A two-year research was conducted during two periods: just after harvesting and after six months of storage. Time and temperature (210 ± 5°C) was recorded during frying. AA was extracted from potatoes by solid phase extraction and AA content was determined by LC-MS/MS. estimated intake of acrylamide ranges from 0.012 to 0.496μgkg-1 BW per day.
Abstract: Dried soy protein hydrolysate powder was added to
the burger in order to enhance the oxidative stability as well as
decreases the microbial spoilage. The soybean bioactive compounds
(soy protein hydrolysate) as antioxidant and antimicrobial were added
at level of 1, 2 and 3 %.Chemical analysis and physical properties
were affected by protein hydrolysate addition. The TBA values were
significantly affected (P < 0.05) by the storage period and the level of
soy protein hydrolysate. All the tested soybean protein hydrolysate
additives showed strong antioxidant properties. Samples of soybean
protein hydrolysate showed the lowest (P < 0.05) TBA values at each
time of storage.
The counts of all determined microbiological indicators were
significantly (P < 0.05) affected by the addition of the soybean
protein hydrolysate. Decreasing trends of different extent were also
observed in samples of the treatments for total viable counts,
Coliform, Staphylococcus aureus, yeast and molds. Storage period
was being significantly (P < 0.05) affected on microbial counts in all
samples Staphylococcus aureus were the most sensitive microbe
followed by Coliform group of the sample containing protein
hydrolysate, while molds and yeast count showed a decreasing trend
but not significant (P < 0.05) until the end of the storage period
compared with control sample. Sensory attributes were also
performed, added protein hydrolysate exhibits beany flavor which
was clear about samples of 3% protein hydrolysate.
Abstract: Experiments were carried out at the Faculty of Food
Technology of Latvia University of Agriculture (LLU). Soft cheese
Kleo produced in Latvia was packed in a biodegradable PLA without
barrierproperties and VC999 BioPack lidding film PLA, coated with
a barrier of pure silicon oxide (SiOx) and in combination with
modified atmosphere (MAP) the influence on the shelf life was
investigated and compared with some conventional (OPP, PE/PA,
PE/OPA and Multibarrier 60) polymer film impact. Modified
atmosphere consisted of carbon dioxide CO2 (E 290) 30% and
nitrogen N2 (E 941) 70%. The analyzable samples were stored at the
temperature of +4.0±0.5 °C up to 32 days- and analyzed before
packaging and in the 0, 5th, 11th, 15th, 18th, 22nd, 25th, 29th and 32nd
day of storage. The shelf life was extended along to 32 days, good
outside appearance and lactic acid aroma was observed.
Abstract: In-place sorting algorithms play an important role in many fields such as very large database systems, data warehouses, data mining, etc. Such algorithms maximize the size of data that can be processed in main memory without input/output operations. In this paper, a novel in-place sorting algorithm is presented. The algorithm comprises two phases; rearranging the input unsorted array in place, resulting segments that are ordered relative to each other but whose elements are yet to be sorted. The first phase requires linear time, while, in the second phase, elements of each segment are sorted inplace in the order of z log (z), where z is the size of the segment, and O(1) auxiliary storage. The algorithm performs, in the worst case, for an array of size n, an O(n log z) element comparisons and O(n log z) element moves. Further, no auxiliary arithmetic operations with indices are required. Besides these theoretical achievements of this algorithm, it is of practical interest, because of its simplicity. Experimental results also show that it outperforms other in-place sorting algorithms. Finally, the analysis of time and space complexity, and required number of moves are presented, along with the auxiliary storage requirements of the proposed algorithm.
Abstract: Glazing is a process used to reduce undesirable drying or dehydration of fish during frozen or cold storage. To evaluate the effect of the time/ temperature binomial of the cryogenic frozen tunnel in the amount of glazing watera Central Composite Rotatable Design was used, with application of the Response Surface Methodology. The results reveal that the time/ temperature obtained for pink cusk-eel in experimental conditions for glazing water are similar to the industrial process, but for red fish and merluza the industrial process needs some adjustments. Control charts were established and implementedto control the amount of glazing water on sardine and merluza. They show that the freezing process was statistically controlled but there were some tendencies that must be analyzed, since the trend of sample mean values approached either of the limits, mainly in merluza. Thus, appropriate actions must be taken, in order to improve the process.
Abstract: Battery storage system is emerging as an essential component of hybrid power system based on renewable energy resources such as solar and wind in order to make these sources dispatchable. Accurate modeling of battery storage system is ssential in order to ensure optimal planning of hybrid power systems incorporating battery storage. Majority of the system planning studies involving battery storage assume battery charging efficiency to be constant. However a strong correlation exists between battery charging efficiency and battery state of charge. In this work a Fuzzy logic based model has been presented for determining battery charging efficiency relative to a particular SOC. In order to demonstrate the efficacy of proposed approach, reliability evaluation studies are carried out for a hypothetical autonomous hybrid power system located in Jaisalmer, Rajasthan, India. The impact of considering battery charging efficiency as a function of state of charge is compared against the assumption of fixed battery charging efficiency for three different configurations comprising of wind-storage, solar-storage and wind-solar-storage.
Abstract: Potato is one of the main components of warm meals in Latvia. Consumption of fried potatoes in Latvia is the highest comparing to Nordic and other Baltic countries. Therefore acrylamide (AA) intake coming from fried potatoes in population might be high as well. The aim of the research was to determine AA content in traditionally cooked potatoes bred and cultivated in Latvia. Five common Latvian potato varieties were selected: Lenora, Brasla, Imanta, Zile and Madara. A two-year research was conducted during two periods: just after harvesting and after six months of storage. The following cooking methods were used: shallow frying (150 ± 5 °C); deep-fat frying (180 ± 5 °C) and roasting (210 ± 5 °C). Time and temperature was recorded during frying. AA was extracted from potatoes by solid phase extraction and AA content was determined by LC-MS/MS. AA content significantly differs (p