Yield and rheological properties of exopolysaccharide from a local isolate: Xanthomonas axonopodis pv. vesicatoria

Background: The aim of the present study was to evaluate gum productivity of a local strain, Xanthomonas axonopodis pv. vesicatoria, isolated from pepper plant, and its rheological behavior for the first time compared to the standard strain, Xanthomonas campestris DSM 19000 (NRRL B-1459). The influence of operational conditions (agitation rate and inoculum volume) on gum production and rheological properties of gums from the Xanthomonas strains were investigated. Results: The isolated strain of Xanthomonas showed similar xanthan yield compared to the standard strain. Furthermore, this study clearly confirmed that gum yield depended on bacterial strain, agitation rate, and inoculum size. The most suitable conditions for the gum production in an orbital shaker in terms of agitation rate and inoculum size were 180 rpm and 5%, respectively, resulting in an average production of 10.96 and 11.19 g/L for X. axonopodis pv. vesicatoria and X. campestris DSM 19000, respectively. Regarding the rheological properties, Ostwald-de-Waele and power law models were used to describe flow and oscillatory behavior of the gum solutions, respectively. Consistency of the novel gum solution remarkably was much higher than the commercial xanthan gum solution. Flow and oscillatory behavior and their temperature ramps showed that weak gel-like structure could be obtained with less gum concentrations when the novel gum was used. Conclusion: Therefore, yield and technological properties of the aqueous solutions of the exopolysaccharide synthesized by X. axonopodis pv. vesicatoria were observed to be more suitable for industrial production

Removal of yield-stress fluids from pipework using water

The emptying of product from process plant is a significant multiphase flow problem in food and personal care industries, controlling both product recovery, and cleaning time. Product and operational losses can be significant, especially with viscous products. It is necessary to maximize product recovery while minimizing cleaning time and effluent volume. The removal of a range of products from fully filled pipework using water has been characterized and monitored by weighing pipes at intervals and by inline turbidity probe. Data is presented for a range of products (toothpaste, hand cream, apple sauce, yoghurt, and shower gel) that have been cleaned from two pipe systems. The data can be fitted by a linear relationship between a dimensionless cleaning time, and the ratio of the product yield stress to the surface shear stress. The effect of pipe fittings is to reduce cleaning times, reflecting increased shear/energy dissipation in the pipe. (C) 2018 The Authors AIChE Journal published by Wiley Periodicals, Inc. on behalf of American Institute of Chemical EngineersTurkish Ministry of EducationTurkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK); ZEAL project [TP//ZEE/6/1/21191]; RCUK National Centre for Sustainable Energy Use in Food Chains [EP/K011820/1]IP acknowledges financial support from the Turkish Ministry of Education. This paper reports results from the ZEAL project (grant no. TP//ZEE/6/1/21191). The authors would also like to acknowledge the funding received from the RCUK National Centre for Sustainable Energy Use in Food Chains (grant no. EP/K011820/1)

Investigation of fluid mechanical removal in the cleaning process

The cleaning of pipework from fluids of high viscosity is a significant problem in many food and personal care industries which can cause considerable economic and environmental impact. Three stages are identified in the cleaning of straight pipes; (i) a short core removal stage of product recovery, before water breaks through the filled pipe, (ii) the 1st cleaning stage (film removal stage) when there is a continuous wavy annular film on the wall, and (iii) the 2nd cleaning stage (patch removal stage) in which the material is present as patches on the wall. The product recovery stage is found to influence the overall cleaning process. Conducting product recovery at low temperatures and high flow rates cause the formation of a wavy wall layer which leads to more rapid subsequent removal. A two step CIP protocol is proposed to decrease the environmental impact of cleaning of a viscoelastic material (toothpaste) from pipework. Applying cold water in the 1st cleaning stage and hot water in the 2nd cleaning stage results in 40 % energy saving without affecting the cleaning performance significantly compared to traditional CIP protocols used in plants. Yield stress of deposits is the key effect on the cleaning of deposits. A new dimensionless number is explored. It is physically a ratio of flow energy to the yield stress of a deposit. It has collapsed cleaning time data onto a one curve for different deposits cleaned at different velocities. It can be used to predict cleaning times of deposits or identify the governing cleaning mechanisms in cleaning. It is found that the magnitude of pressure loss in flow can be used to quantify the flow and turbulence effect on cleaning and scale up lab scale data. The results show that although fluid mechanical removal is a complex process, cleaning time of deposits can be predicted by knowing its rheology and fluid mechanical parameters of cleaning fluid

INVESTĠGATĠNG THE POSSĠBĠLĠTY OF USĠNG KENGER GUM WĠTH GUM BASE IN COMMERCĠAL CHEWĠNG GUM PRODUCTĠON

Bu araştırmada Kenger sakızı karışım dizaynı (mixture design) yöntemi kullanarak yumuşatılıp sakızın ticari tüketime uygun hale getirilmesi amaçlanmıştır. Ancak Kenger sakızının ticari sakız mayası kullanılmadan yumuşamayacağı anlaşılmış, Kenger sakızı ve endüstriyel sakız mayası birlikte ısıtılıp karıştırılmıştır. Karışım dizaynı yöntemiyle belirlenen yüzdelik miktarlarda Kenger sakızı ile sakız mayası ısıl işleme tabi tutulup karıştırıldıktan sonra pudra şekeri ve glikoz şurubu belirli oranlarda eklenerek sakız örnekleri elde edilmiştir. Üretilen sakız örneklerinin tekstürel ve duyusal özellikleri belirlenmi? ve ticari sakızla kar?ıla?tırılmı?tır. ?statistiksel optimizasyon sonucunda ticari sakıza en yakın Kengerli sakız örneğinin formülasyonu şu şekilde bulunmuştur; %12 Kenger sakızı, %23 sakız mayası, %58 pudra ?ekeri, %5 glikoz şurubu. Böylece sakıza %12 gibi önemli miktarla Kenger sakızı ilave edilmiş dolayısıyla sentetik sakız mayası oranı %2, şeker oranı %2 ve glukoz şurubu oranı da %8 düşürülerek daha doğal, kalorisi azaltılmış ve daha sağlıklı bir ürün elde edilmiştir. Buna ek olarak doğal yollarla elde edilen işlem görmemiş Kenger sakızının iz element, kuru madde ve kül, ham protein miktarı, fenolik madde miktarı ve antioksidan kapasitesinin miktarları belirlenmiştir

İşyerİ kiskançliği, İşyerİ nezaketsİzlİğİ ve İş tatmİnİ: hemşİreler üzerİne bİr araştirma

The aim of this study is to determine the effect of incivility and envy behaviors in the workplace on the job satisfaction of nurses. For this purpose, data were collected from 288 nurses working in a hospital in Erzurum with convenience sampling method. In line with the research model, correlation and multiple regression analysis were performed by means of scales whose validity and reliability were tested. As a result of the analysis, it was determined that workplace incivility and workplace envy had a negative effect on nurses' job satisfaction level.Bu çalışmanın amacı; işyerinde nezaketsizlik ve kıskançlık davranışlarının hemşirelerin iş tatmini üzerindeki etkisini belirlemektir. Bu doğrultuda, kolayda örnekleme yöntemiyle Erzurum’daki bir hastanede çalışan 288 hemşireden veri toplanmıştır. Araştırma modeli doğrultusunda, geçerliliği ve güvenirliği test edilen ölçekler vasıtasıyla korelasyon ve çoklu regresyon analizi yapılmıştır. Analizler sonucunda, işyeri nezaketsizliğinin ve işyeri kıskançlığının hemşirelerin iş tatmini üzerinde negatif yönlü bir etkiye sahip olduğu belirlenmiştir

The effect of saleps obtained from various Orchidacease species on some physical and sensory properties of ice cream

Abstract The study was aimed to investigate the effect of different salep properties on ice cream quality parameters. Therefore, salep samples obtained from six different Orchidaceae spp. were examined for glucomannan and starch contents. Statistically significant differences were observed between the glucomannan and starch levels, viscosity values (between 23.90 cP and 430.90 cP), and overrun levels (between % 32.62 and % 42.46) of ice cream mixes and melting qualities of ice cream samples according to species of the salep sample (p 40%) containing salep samples, which were obtained from the species (O. mascula ssp. pinetorum, S. vomeracea ssp. vomeracea) have significantly desired effects on the viscosity values and overrun levels and contributes to the sensory qualities of Kahramanmaras type ice cream. Abundant production of good quality salep depends on the cultivation of high-glucomannan species in particular