Reduction of aerobic and lactic acid bacteria in dairy desludge using an integrated compressed CO2 and ultrasonic process

International audienceAbstractCurrent treatment routes are not suitable to reduce and stabilise bacterial content in some dairy process streams such as separator and bactofuge desludges which currently present a major emission problem faced by dairy producers. In this study, a novel method for the processing of desludge was developed. The new method, elevated pressure sonication (EPS), uses a combination of low frequency ultrasound (20 kHz) and elevated CO2 pressure (50 to 100 bar). Process conditions (pressure, sonicator power, processing time) were optimised for batch and continuous EPS processes to reduce viable numbers of aerobic and lactic acid bacteria in bactofuge desludge by ≥3-log fold. Coagulation of proteins present in the desludge also occurred, causing separation of solid (curd) and liquid (whey) fractions. The proposed process offers a 10-fold reduction in energy compared to high temperature short time (HTST) treatment of milk

Structures Related to the Emplacement of Shallow-Level Intrusions

A systematic view of the vast nomenclature used to describe the structures of shallow-level intrusions is presented here. Structures are organised in four main groups, according to logical breaks in the timing of magma emplacement, independent of the scales of features: (1) Intrusion-related structures, formed as the magma is making space and then develops into its intrusion shape; (2) Magmatic flow-related structures, developed as magma moves with suspended crystals that are free to rotate; (3) Solid-state, flow-related structures that formed in portions of the intrusions affected by continuing flow of nearby magma, therefore considered to have a syn-magmatic, non-tectonic origin; (4) Thermal and fragmental structures, related to creation of space and impact on host materials. This scheme appears as a rational organisation, helpful in describing and interpreting the large variety of structures observed in shallow-level intrusions

Nurses' perceptions of aids and obstacles to the provision of optimal end of life care in ICU

Contains fulltext : 172380.pdf (publisher's version ) (Open Access

Shelf-life extension of watermelon juice preserved by hyperbaric storage at room temperature compared to refrigeration

This work reports Hyperbaric Storage (HS) preservation of raw watermelon juice at variable/uncontrolled room temperature (RT,z21 C) for 7 days at 100 MPa and compared it with refrigeration (RF). At the end of storage, there was an increase in microbial counts (total aerobic mesophiles, psychrophiles, and yeasts and moulds) to above 6 log10 CFU/mL for samples stored at atmospheric pressure (RF and RT), while juice stored under HS/RT showed maximum values of about 2 log10 CFU/mL for total aerobic mesophiles/ psychrophiles and below the detection limit for yeasts and moulds. HS/RT juice showed also physicochemical parameters at levels similar to the initial juice. Thus, HS/RT can not only be used to preserve foods with no refrigeration energetic costs (since it does not require temperature control), but additionally, has also a great potential to extend the shelf-life of food products, compared to RF. This is the first case in the literature showing this additional potential/advantage of HS/RT