Influence of high intensity ultrasound with different probe diameter on the degree of homogenization (variance) and physical properties of cow milk

The main goal of this research is to analyze the influence of ultrasonic probe diameters (7 and 10 mm) of high-intensity ultrasound with constant frequency (30 kHz) on the degree of homogenization (variance) of cow milk. Influence of different probe diameters on the physical properties of cow milk was also tested. Changes in temperature, pH and density were measured under the following operational conditions of the ultrasonic device: amplitude, A = 20, 60,100%; and applied cycle, c = 0.6, 0.8, 1, with various treatment duration, t = 2, 6, 10, 15 min. Obtained results are processed in the “Statistica 8” software. Microscopic images of fat globules were edited in Image J software, while size of fat globules was represented with Log-normal distribution. Statistical analysis was conducted and influence of probe diameters on physical properties was expressed over p-value (p < 0.05) and β- standardized coefficient analyses of variance (ANOVA). Applications of different probe diameter have significant influence on all physical properties and variance. With increase of the amplitude and time, significant influence on variance (degree of homogenization) is observed.Keywords: Ultrasound, homogenization, cow milk, physical propertie

Reducing Fat Globules Particle-Size in Goat Milk: Ultrasound and High Hydrostatic Pressures Approach

Innovative and eco-friendly food technologies in practical usage today like Ultrasound (US) and High Hydrostatic Pressures (HHP) are feasible to adequately maintain various food properties while processed, such as texture, sensorial and organoleptic characteristics, and microbiological issues as well. Benchmarked attribute of the mentioned approach lies in the ability of US and HHP to control and withhold both temperature and treatment duration. While temperature could be controlled within room ambient, treatment time is mostly below 30 minutes. US and HHP treatment were performed as separate treatments in order to obtain better homogenization. Goat milk was exposed to ultrasonic propagation up to 100 W of nominal power and high pressures up to 600 MPa. Maximum treatment time was 9 minutes. Ultrasonic homogenization indicates enhanced homogeneity of fat globules while high pressure process parameters have a significant influence on the observed mean particle diameter (fat globules). Improved stability and quality of emulsions (goat milk) was obtained by both applied processes. Statistical analysis indicated the influence of process parameters on fat globule size distribution between 0.3 – 4 μm and variance lower than 0.6

Influence of refrigeration and ageing time on textural characteristics of fresh meat

Research of the textural characteristics of pork, beef and baby beef meat samples was conducted. Hardness and adhesivity of the meat was measured immediately after slaughtering, then after 24, 48 and 72 hours. Half of the samples were kept at room temperature, while the other half were refrigerated at 4 C. The results showed that the hardness and adhesivity suddenly dropped during the first 24 hours (up to 345 N, or 41.7 %). After next 48 hours of storage, the values of measured textural properties showed a slight decrease (only additional 15.6 %). The refrigerated samples retained their textural properties a lot better (31 % decrease in hardness during first 24 h, additional 7.4 % in the next 48 hours) than the non-refrigerated ones. In correlation with consumer and industry experience with the texture of cooked or fried meat, refrigeration is a better choice after 48 hours, while after that period, meat at room temperature, is too soft for further processing

The Working Principle and Use of High Pressures in the Food Industry

Primjena visokog tlaka kao nove netoplinske metode obrade namirnica u prehrambenoj industriji nalazi sve veću primjenu u svim fazama proizvodnje. Ova nova tehnologija doživljava svoj najveći tehnološki napredak tijekom devedesetih godina prošlog stoljeća. Glavna prednost obrade visokim tlakom u odnosu na konvencionalne metode obrade je u kraćem vremenu obrade koja se u većini slučajeva kreće u vremenskom intervalu od nekoliko sekundi do 30 minuta. Obrada čvrste ili tekuće namirnice s ambalažnim materijalom ili bez njega provodi se pri temperaturama koje su u rasponu 5 - 90 °C, pri tlakovima 50 - 1000 MPa. Tlakovi se jednoliko prenose po cijelom obujmu namirnice neovisno o njezinim dimenzijama i obliku. Sve navedene veličine procesa zajednički pridonose očuvanju karakteristika obrađenog proizvoda u smislu minimalnih promjena teksturnih, senzorskih, organoleptičkih i nutritivnih svojstava. Cilj ovoga rada je prikazati princip rada uređaja visokog tlaka i njegov učinak na široki spektar operacija u modernoj prehrambenoj industriji.High pressure in the food industry, as a new non-thermal method, is applied in many phases of food processing. This new non-thermal technology was developed in the 1990s. The main advantages of high-pressure processing are in the short time of processing which is between a few seconds and 30 minutes. Processing of solid or liquid food products with or without packaging happens in the temperature interval 5 – 90 °C, and pressures 50 – 1000 MPa. The driving pressure is distributed uniformly through the whole product independently of its quantity and shape. These processing characteristics combined with improved food microbiological safety, less energy expenditure, low concentration of waste products and longer shelf life make high-pressure processing a very promising novel food technology. Combined with lower cost of treatment (but unfortunately higher initial cost of equipment) compared to traditional processing technologies, it is also economically profitable. The main purpose of such treated food products are in preservation of sensory, nutritive and textural properties. As the temperature increase is very low, there are no significant changes in sensory properties, in contrast to conventional thermal processing (sterilization, pasteurization). However, with the combination of heating or cooling and high pressure, modification of existing and creation of new food products is possible. Today, high pressure is used for the treatment of meat products (inactivation of microorganisms), freezing and defrosting of foodstuffs, production of fruit juices (pasteurization), processing of oysters, modification of milk characteristics (foaming) etc. The main purpose of this work is to present the working principle and application of high pressure in the food industry

New localities of the subendemic species Berberis croatica, Teucrium arduini and Micromeria croatica in the Dinaric Alps

New localities of three subendemic species (Berberis croatica, Teucrium arduini and Micromeria croatica) have been found in the Dinaric Alps. Berberis croatica was found at ten new locations, nine of them in Croatia and one in Bosnia and Herzegovina. Teucrium arduini was found on Mt Učka, Mt Velebit, Mt Biokovo and Mt Sniježnica, at nine new locations while Micromeria croatica was found at four new locations, only on Mt Velebit

Manipulating the Hype: contemporary art's response to media cliches

Manipulating the Hype addresses art’s reaction to the barrage of signs produced by the media. The paper researches contemporary art’s response to clichéd media stereotypes and elucidates artists’ multifaceted perspective on overtly obvious yet widely embraced paradigms marketed by the media. Contemporary art’s strategic reconfiguration of media stereotypes is a valuable introspection upon the superficiality and impracticability of advertising and entertainment industry constructs. By reconsidering the mediated image, art has the ability to inspire reevaluation of cultural values. The thesis additionally attempts to ascertain the reinterpretation of media stereotypes as a common thread linking principal art movements and historically significant artworks from around the world since 1960. How does contemporary art respond to the extensive cultural influence of the media? Is a reaction to mass media a thematic commonality linking contemporary artists in the age of globalization? Manipulating the Hype is a dual outcome investigation comprised of written thesis and studio practice. The written thesis combines experience from a lengthy professional practice with historical and theoretical research. The visual thesis consists of twelve photographic works taken at on the Big Island of Hawaii. The images juxtapose artificial icons of power from popular culture with the natural force of the active lava flow. The process of research discloses how the advertising and entertainment industries capitalize upon innate human desires through the manipulative proliferation of archetypal imagery. Furthermore, the thesis establishes the widespread retort to media clichés as a palpable commonality in studio practices worldwide. The findings in the research make evident that although contemporary art does not have sufficient influence to reform the media, it can heighten public awareness of media tactics

Outcomes from elective colorectal cancer surgery during the SARS-CoV-2 pandemic

This study aimed to describe the change in surgical practice and the impact of SARS-CoV-2 on mortality after surgical resection of colorectal cancer during the initial phases of the SARS-CoV-2 pandemic

Video-Assisted Anal Fistula Treatment for Treatment of Complex Cryptoglandular Anal Fistulas with 2 Years Follow-Up Period: Our Experience

Aim: The aim of this prospective, nonrandomized, observational study was to present our results in operative treatment of complex anal fistulas using video-assisted anal fistula treatment (VAAFT) procedure with a curative intent in 2 years follow-up period. Materials and Methods: Between March 2016 and March 2018, 73 patients underwent the VAAFT procedure. Postoperative follow-up was 2 years, up to March 2020. Only patients with complex cryptoglandular anal fistulas were included. All patients were referred for magnetic resonance imaging of the pelvis. Fecal incontinence severity index score was used to assess any continence disturbance prior operation and postoperatively. Result: Primary healing occurred in 52 cases (71.23%) after first operation. From 21 patients who had recurrence or who had persisting disease, 16 patients accepted reoperation with second VAAFT procedure and additionally 10 patients achieved healing. From a total number of 73 patients who were included in study healing ultimately occurred in 62 cases (84.93%). In the first operation internal opening was identified in 47 cases (64.38%) and was closed with mattress suture, rectal advancement flap or ligation of intersphincteric fistula tract technique depending on its extent and type of fistula. Median primary healing rate was 6 weeks. There were no serious intra- or postoperative complications. None of the patients reported any type of continence disturbance. Discussion: VAAFT has been shown to offer good rates of healing, low morbidities, possibilities of multiple attempts in case of first failure and this series adds to the literature

Efficient use of modelling in new food-product design and development

This study elucidates the key success of using statistical modelling in the design and development of a new product (milk toffee) as potential new functional food product. The standard milk toffee recipe was modified in order to produce new products with less sugar, more inulin, and decreased energy content. From the consumers point of view, a product has to be healthy (acceptable ingredients like low sugar content or inclusion of inulin) and tasty (good sensory properties). This is an opportunity to use chemometric strategies that can highlight information in relation to different ingredients and preferable taste attributes. Multivariate exploratory techniques were used in order to detect relationship between the milk toffee ingredients (sugar, water, condensed milk, glucose syrup, fat, salt, sorbitol, and emulsifier E 471) and sensory attributes of taste and texture (sweetness and hardness) chosen for this research.Results showed that the sweetness is a direct outcome of added sugar, glucose syrup, and condensed milk, and the hardness, as the next important sensory attribute of a milk toffee, is positively correlated with the content of fat, glucose syrup, water, salt, and E 471. Statistical modelling proved to be a useful tool for elucidating the relationship between ingredients and sensory properties of the milk toffee and can be a useful tool in the complex interpretations of changes in product design and development