Turbulence kinetic energy equation for dilute suspensions

A multiphase turbulence closure model is presented which employs one transport equation, namely the turbulence kinetic energy equation. The proposed form of this equation is different from the earlier formulations in some aspects. The power spectrum of the carrier fluid is divided into two regions, which interact in different ways and at different rates with the suspended particles as a function of the particle-eddy size ratio and density ratio. The length scale is described algebraically. A mass/time averaging procedure for the momentum and kinetic energy equations is adopted. The resulting turbulence correlations are modeled under less retrictive assumptions comparative to previous work. The closures for the momentum and kinetic energy equations are given. Comparisons of the predictions with experimental results on liquid-solid jet and gas-solid pipe flow show satisfactory agreement

Efecto de antioxidantes naturales en la estabilidad de carne de ostra durante su almacenamiento

Meat from the ostrich is becoming increasingly popular throughout the world. The aim of the current study was to evaluate the effects of different antioxidants such as ascorbic acid (AA), α-tocopherol (Toc) and rosemary herb (Ros) on the stability of ostrich meat during storage. The chemical composition of ostrich meat showed low fat content (1.5 %) combined with high protein content (22.4 %). The combination of AA + Ros, Toc + Ros and AA + Toc was more effective in reducing the thiobarbituric acid (TBA) and peroxide values. The antioxidant showed insignificant effects on acidity as oleic acid. The addition of the efficient role of AA, Toc and Ros showed an improvement in the color stability of ostrich steaks and the combined treatment was more effective in color stability. In conclusion, the addition of AA, Toc and Ros had a positive effect on aroma quality, rancidity and discoloration of refrigerated ostrich meat.La carne de ostra es cada vez más popular en todo el mundo. El objetivo de este estudio fue evaluar el efecto de diferentes antioxidantes tales como el ácido ascóbico (AA), el α-tocoferol (Toc) y hierbas de romero (ROS) en la estabilidad de la carne de ostra durante el almacenamiento. La composición química de la carne de ostra mostro un contenido bajo en grasa (1.5%) en combinación con un alto contenido de proteínas (22.4%). Las combinaciones de AA + Ros, Toc + Ros y AA + Toc fueron las más efectiva en la reducción de los valores de ácido tiobarbitúrico (TBA) y de peróxidos. Los antioxidantes muestran un insignificante efecto en la acidez como ácido oleico. La adicción de AA, Toc y Ros mostro una mejora de la estabilidad del color de los filetes de ostra, es más, el tratamiento combinado fue más efectivo en la estabilidad del color. En conclusión, la adicción de AA, Toc y Ros tuvo un efecto positivo en el aroma, rancidez y decoloración de la carne refrigerada de ostra

A Limited Sero-Surveillance of Foot and Mouth Disease in Sheep in Egypt

The present work was carried out to evaluate the current status of Foot and Mouth Disease (FMD) in sheep in Egypt. Blood-sera of sheep (N.= 100) located in different areas of 5 Governorates; Menofia, Giza, Fayoum, Beni-Sueif and Menia, were collected and serologically tested during 2010. Fifty samples of saliva and oesopharyngeal fluid were collected and examined virologically. Serum neutralization test and enzyme linked immunosorbant assay (ELISA) indicated that 16 % of the tested sera were positive to FMD-antibodies against type O1 and A. PrioCHECK blocking ELISA was achieved and indicated that 100% of detected FMD antibodies were due to infection. Trials of virus isolation in baby mice and calf kidney cell culture indicated that both types of FMD virus (O1 & A) are existed and persisted in Egyptian sheep. It could be recommended that great importance should be practiced of sheep vaccination with the local bivalent FMD vaccine to restrict the spread of infection and to control FMD

Propiedades químicas, microbiológicas y evaluacion sensorial de pasta de hígado de pollo y pato (foie gras)

Liver paste or foie gras, which is a French term meaning “fatty liver”, was produced traditionally from goose and duck. Chickens are also used in the making of foie gras. The present study deals with the properties and quality of raw chicken and duck liver in comparison with manufactured liver paste (foie gras). Raw chicken liver contained 24.60% protein, 6.00% fat, 1.40 % ash, and 66.80% moisture. The average mineral values were 83.65, 50.75, 5.29, 1.15, 0.154, 0.683, 0.317 and 0.066 μg/g of Fe, Zn, Cu, Mn, Cd, Pb, Ni, and Cr, respectively. The processing of liver paste (Foie gras) changed the composition of raw liver due to a loss in moisture, a release of fat and the addition of butter as a fat source. Chicken liver paste contained 27.8% moisture, 10.1% protein, 58.2% fat, and 0.8% ash. Mineral contents were 68.90, 40.50, 1.60, 1.1, 0.08, 0.22, 0.04 and 0.04 μg/g of Fe, Zn, Cu, Mn, Cd, Pb, Ni, and Cr, respectively. The chemical, microbiological and sensory evaluation of liver paste (foie gras) manufactured from raw liver and preserved by the addition of 1000 ppm of both benzoic acid (BA) or sorbic acid (SA) and a mixture of 500 ppm of both BA plus SA with or without pasteurization at 85 °C were studied during the storage period for 9 days at 4 °C. Presumably, the mixing of liver paste (Foie gras) from chicken liver with 500 ppm of both BA plus SA and pasteurizing the product at 85 °C could be recommended for lowering thiobarbituric acid (TBA), total volatile nitrogen (TVN), peroxide value (PV), free fatty acid (FFA), ammonia, saponification value and hence for inhibiting lipid oxidation and preventing rancidity to an extent up to nine days of refrigerated storage (4 °C). This level is also recommended as a preservative agent to inhibit the bacterial deterioration of chicken liver paste (Foie gras). A sensory evaluation showed that liver paste from chicken was very acceptable from the standpoint of taste, odor, appearance, color and texture. In comparison to liver paste from duck, the results proved that no significant differences were observed between the liver paste from chicken and duck liver paste.La pasta de hígado o foie gras es un término francés, que significa “hígado graso” y es tradicionalmente producido de oca y pato. El pollo también es usado en la manufactura de foie gras. El presente trabajo estudia las propiedades y calidad de hígado crudo de pollo y pato en comparación con la manufactura de pasta de hígado (foie gras). El higado de pollo crudo contienen 24.60% de proteina, 6% de grasa, 1.40% de ceniza y 66.80% de humedad. Los valores promedios de minerales fueron 83.65, 50.75, 5.29, 1.15, 0.154, 0.683, 0.317 y 0.066 μg/g para Fe, Zn, Cu, Mn, Cd, Pb, Ni y Cr, respectivamente. El procesado de la pasta de hígado (foie gras) cambio la composición del hígado crudo, debido a una pérdida de humedad, a una libreación de grasa, y a la adicción de mantequilla como fuente de grasa. La pasta de hígado de pollo contiene 27.8% de humedad, 10.1% de proteina, 58.2% de grasa y 0.8% de ceniza. El contenido mineral fue 68.90, 40.50, 1.60, 1.1, 0.08, 0.22, 0.04 and 0.04 μg/g de Fe, Zn, Cu, Mn, Cd, Pb, Ni y Cr, respectivamente. La evaluación química, microbiológica y sensorial de la pasta de hígado (foi gras) manufacturada de hígado crudo, y preservada con 500 ppm de ácido benzoico (BA) o ácido sórbico (SA) y una mezcla de 500 pm de ambos (BA + SA) con o sin pasterización a 85 °C, fue estudiada durante un periodo de almacenamiento de 9 días a 4 °C. Presumiblemente, la mezcla de pasta de hígado (foi gras) de pollo con 500 ppm de BA + SA y pasterizado el producto a 85 °C puede ser recomndada debido a sus bajos valores de ácido tiobarbitúrico (TBA), de nitrógeno volatil total (TVN), de valor de peróxidos (PV), de ácidos grasos libres (FFA) y del valor de saponificación; y por tanto por inhibir la oxidación lipídica y prevenir la racidez en un periodo de nueve dias almacenados a 4 °C. Este valor es tambien recomendado como agente conservante para inhibir del derioro bacteriano de la pasta de hígado de pollo (foi gras). La evaluación sensorial mostró que la pasta de hígado de pollo fue mucho más aceptable desde un punto de vista de sabor, olor, apariencia, color y textura. En comparación con la pasta de hígado de pato, los resultados prueban que no se observan diferencias significativas entre la pasta de hígado de pollo y la pasta de hígado de pato

Evaluación química, microbiológica y sensorial de mayonesa preparada con huevos de avestruz

Ostrich eggs were evaluated for their chemical composition and mineral contents. Also, chemical, microbiological and sensory evaluation of the mayonnaise made from ostrich eggs in comparison to that made from chicken eggs were studied. Data indicated that ostrich eggs are a good source of protein (47.09 %), total lipids (45.10 %), carbohydrates (4.03 %), calcium (206.5 mg/100g), phosphorus (683.8 mg/100g), potassium (460 mg/100g), sodium (408.7 mg/100g) and zinc (5.2 mg/100g). The chemical evaluation of unpasteurized and pasteurized mayonnaise indicated that mayonnaise made from ostrich eggs was more resistant to chemical spoilage due to auto-oxidation than that made from chicken eggs. In ostrich egg mayonnaise, stored unpasteurized was associated with significantly (P < 0.05) greater titratable acidity (T.A). Conversely, T.A did not alter in stored pasteurized samples. However, in chicken egg mayonnaise T.A was not affected in pasteurized or unpasteurized samples. The acid value (AV) and thiobarbituric acid (TBA) number of unpasteurized and pasteurized mayonnaise made from ostrich or chicken eggs were significantly (P < 0.01) increased as storage period increased. These increases in AV and TBA values were significantly (P < 0.05) decreased in pasteurized mayonnaise in comparison to the unpasteurized one made from either ostrich or chicken eggs. Microbiological evaluation proved that ostrich egg mayonnaise was stable and resistant to microbial spoilage during storage which was due to a decrease in pH values. Sensory evaluation scores of taste, flavor, color, appearance and overall acceptability were significantly (P < 0.05) higher for ostrich egg mayonnaise than for chicken egg mayonnaise.En este trabajo se ha evaluado la composición química y el contenido mineral de los huevos de avestruz. Asimismo se ha realizado la evaluación química, microbiológica y sensorial de la mayonesa preparada con huevos de avestruz en comparación con la preparada con huevos de gallina. Los resultados han mostrado que los huevos de avestruz son una buena fuente de proteínas (47,09 %), lípidos totales (45,10 %), carbohidratos (4,03 %), calcio (206,5 mg/100g), fósforo (683,8 mg/100g), potasio (460 mg/100g), sodio (408,7 mg/100g) y zinc (5,2 mg/100g). La evaluación química de la mayonesa pasteurizada y no pasteurizada indicó que la mayonesa preparada con huevos de avestruz era más resistente al deterioro químico debido a autoxidación que la preparada con huevos de gallina. La mayonesa de huevos de avestruz almacenada sin pasteurizar fue asociada con una acidez valorable significativamente mayor (P < 0,05). Por el contrario, la acidez valorable no se alteró en las muestras pasteurizadas. Sin embargo, en la mayonesa de huevos de gallina la acidez valorable no varió ni en las muestras pasteurizadas ni en las no pasteurizadas. El grado de acidez y el valor del ácido tiobarbitúrico de las mayonesas de huevos de avestruz y de huevos de gallina pasteurizadas y no pasteurizadas aumentaron significativamente (P < 0,01) con el periodo de almacenamiento, estos aumentos fueron significativamente (P < 0,05) menores en mayonesa pasteurizada en comparación con la no pasteurizada tanto en el caso de huevos de avestruz como de gallina. La evaluación microbiológica mostró que la mayonesa de huevos de avestruz era estable y resistente al deterioro microbiano durante el almacenamiento debido a una disminución en los valores de pH. Las puntuaciones obtenidas en la evaluación sensorial para el sabor, flavor, color, apariencia y aceptabilidad global fueron significativa-mente (P < 0,05) más altas para la mayonesa de huevos de avestruz que para la de huevos de gallina

Physico-chemical properties of tempeh produced from chickpea seeds

Abstract: Chickpea seeds are rich source of protein (24.63 %), fat (5.62 %), carbohydrates (64.60 %), ash (3.30 %) and fiber (1.85 %). The ant-nutritional factors of raw chickpeas were 7.98, 4.64, 10.96 and 269.38 mg /g dry matter, phytic acid, tannins, trypsin and total phenols, respectively. These seeds are a good source of K (771.77), Ca (156.13), Na (107.34), Mg (152.58), Cu (0.98), Fe (6.85) and Zn (3.83 mg /100 mg). Tempeh was produced from chickpea flour after soaking, blanching (whole seeds), blanching (dehulled) and inoculated with a suspension of Rizophus oligospours. The product was evaluated for nutritional quality. Protein in tempeh (28.85 %) was higher than that recorded in raw seeds. However, fat (2.84), ash (2.10) and fiber (1.68 %) were affected due to soaking, blanching and fermentation. Carbohydrates content (64.53 %) was not affected due to the previous treatments. Antinutritional factors of tempeh were reduced by 71.18, 73.22, 89.78 and 67.84 % with phytic acid, tannins, trypsin and phenols, respectively compared with this content in raw chickpeas. Protein solubility, water solubility index and water absorption index. In-vitro protein digestibility, in tempeh was higher compared with raw chickpeas. Determination of color showed that ∆E (color difference) of tempeh was high (18.79). Also, essential amino acids reached to their high values in tempeh.. [Ferial. M. Abu-Salem and Esmat A. Abou-Arab. Physico-chemical properties of tempeh produced from chickpea seeds

Efecto antioxidante y antimicrobiano de algunos extractos de plantas naturales añadidos a pastel de cordero durante el almacenamiento

Natural plants are considered an important target to investigate in order to provide a new source of natural antioxidants and/or antimicrobial agents. The optimum concentrations of some natural plant (jojoba, jatropha, ginseng and ginger) extracts were determined and added to lamb patties. Some chemical and microbial characteristics of the prepared patties during storage for 9 days at 4°C were evaluated. Both the addition of these extracts and storage time had a significant effect on the patties throughout the storage period. The effectiveness of the tested natural extracts can be listed in the following order of decreasing Thiobarbituric acid reactive substance (TBARS) values: ginseng > jatropha > jojoba > ginger. Aerobic plate count, mould and yeast counts decreased significantly with addition of the extracts during the storage period. Also, the addition of the extracts was significantly effective in reducing histamine, tyramine and putrescine formation during the storage period. Compared to control patties, the addition of these natural extracts was effective as antioxidant and antimicrobial agents for improving the properties of lamb patties.Las plantas naturales están consideradas como un importante producto donde buscar y encontrar nuevas fuentes de antioxidantes naturales y/o agentes antimicrobianos. La concentración óptima de algunos extractos de plantas naturales (jojoba, jatropha, ginseng y jengibre) fueron determinado y añadidas a pasteles de cordero. Algunas características químicas y microbiológicas de los pasteles preparados y almacenados durante 9 días a 4°C fueron evaluados. Tanto la adición de estos extractos como el tiempo de almacenamiento tuvieron un efecto significativo en los pasteles en el periodo de almacenamiento. La efectividad de los extractos naturales ensayados puede ser enumerada en el siguiente orden decreciente de valores de substancias reactivas con el ácido tiobarbitúrico (TBARS): ginseng > jatropha > jojoba > jengibre. El recuento de microorganismos decreció significativamente con la adición de los extractos durante el periodo de almacenamiento. Comparado con los pasteles control, la adición de estos extractos naturales fue efectiva como agente antioxidante y antimicrobiano en la mejora de las propiedades de los pasteles de cordero

Identification of an osteoclastogenic CD4+ T cell population producing IL-17 and TNFα

Poster presentationInternational audienc