From Ag₂Sb₂O₆ to Cd₂Sb₂O₇: Investigations on an anion-deficient to ideal pyrochlore solid solution

A complete solid solution between the anion-deficient pyrochlore Ag₂Sb₂O₆ and the ideal pyrochlore Cd₂Sb₂O₇ has been synthesized through the standard solid state ceramic method. Each composition has been characterized by various different techniques, including powder X-ray diffraction, optical spectroscopy, electron paramagnetic resonance and ¹²¹Sb Mössbauer spectroscopy. Computational methods based on density functional theory complement this investigation. Photocatalytic activity has been studied, and transport properties have been measured on pellets densified by spark plasma sintering. The analysis of the data collected from these various techniques enables a comprehensive characterization of the complete solid solution and revealed an anomalous behavior in the Cd-rich end of the solid solution, which has been proposed to arise from a possible radical O⁻ species in small concentrations.Keywords: Cd₂Sb₂O₇, Thermogravimetric analysis, Ag₂Sb₂O₆, ¹²¹Sb Mössbauer spectroscopy, Optical properties, Pyrochlor

Crystal growth of NdNiO3 perovskite under high oxygen pressure

Well-shaped single crystals of NdNiO3 perovskite have been grown for the first time under high oxygen pressure conditions, in a belt-type press at 4 GPa..

Pulsed pressure treatment for inactivation of Escherichia coli and Listeria innocua in whole milk

E. coli and L. innocua in whole milk were subjected to continuous pressure treatments (300, 350, 400, 450, 500, 550 and 600 MPa) at ambient temperature for 5, 10, 15 and 20 min. These treatments underlined that at moderate pressure values (300, 350 and 400 MPa), increasing the pressurization time from 5 to 20 min did not improve cell death to a great extent. Therefore, pulsed pressure treatments (at 300, 350 and 400 MPa) for 5 min (2.5 min × 2 pulses, 1 min × 5 pulses and 0.5 min × 10 pulses), 10 min (5 min × 2 pulses, 2 min × 5 pulses and 1 min × 10 pulses), 15 min (5 min × 3 pulses, 3 min × 5 pulses and 1.5 min × 10 pulses) and 20 min (10 min × 2 pulses, 5 min × 4 pulses, 4 min × 5 pulses and 2 min × 10 pulses) were applied. As already observed in continuous pressure experiments, in pulsed pressure treatments the inactivation level is improved with increasing pressure level and in addition with the number of applied pulses; however, the effect of pulse number is not additive. Results obtained in this study indicated that pulsed pressure treatments could be used to pasteurize the whole milk at lower pressure values than the continuous pressure treatments. Nevertheless, an optimization appears definetely necessary between the number of pulses and pressure levels to reach the desirable number of log-reduction of microorganisms

Inactivation of staphylococcus aureus and Salmonella enteritidis in TSB and caviar samples by Higt pressure processing.

Atti 3rd International Conference on High Pressure Bioscience and Biotechnology, Rio de Janeiro, Brasil 200

Inactivation of Staphylococcus aureus and Salmonella enteriditis in tryptic soy broth and caviar samples by high pressure processing

We studied the action of high pressure processing on the inactivation of two foodborne pathogens, Staphylococcus aureus ATCC 6538 and Salmonella enteritidis ATCC 13076, suspended in a culture medium and inoculated into caviar samples. The baroresistance of the two pathogens in a tryptic soy broth suspension at a concentration of 108-109 colony-forming units/ml was tested for continuous and cycled pressurization in the 150- to 550-MPa range and for 15-min treatments at room temperature. The increase of cycle number permitted the reduction of the pressure level able to totally inactivate both microorganisms in the tryptic soy broth suspension, whereas the effect of different procedure times on complete inactivation of the microorganisms inoculated into caviar was similar

Stabilization of caviar by high pressure.

International Congress, Technological Innovation and Enhancement of Marginal Products, Faculty of Agricultural Science, Foggia 2005

Inactivation of Staphylococcus aureus and Salmonella enteriditis in tryptic soy broth and caviar samples by high pressure processing

We studied the action of high pressure processing on the inactivation of two foodborne pathogens, Staphylococcus aureus ATCC 6538 and Salmonella enteritidis ATCC 13076, suspended in a culture medium and inoculated into caviar samples. The baroresistance of the two pathogens in a tryptic soy broth suspension at a concentration of 108-109 colony-forming units/ml was tested for continuous and cycled pressurization in the 150- to 550-MPa range and for 15-min treatments at room temperature. The increase of cycle number permitted the reduction of the pressure level able to totally inactivate both microorganisms in the tryptic soy broth suspension, whereas the effect of different procedure times on complete inactivation of the microorganisms inoculated into caviar was similar