Methane oxidation over zeolite catalysts prepared from geothermal fluids

Colloidal silica extracted from geothermal fluid was used as a reagent to produce zeolite Y with high purity. The characteristics of this sample were compared to a sample prepared with a conventional silica sol, namely Ludox. The two samples were treated with ammonium chloride and calcined to partially convert the samples into an H-form. The Na-FAU and H-FAU zeolites were then loaded with Pd and tested as catalysts in the combustion of methane. X-ray diffraction confirmed the characteristic FAU-type framework in all samples. Experiments showed that after addition of Pd, these zeolites were active catalysts in the complete combustion of methane, where the most active catalysts were those prepared from Na-FAU. These findings support the use of low Si/Al FAU-type frameworks in model studies of engine exhaust emissions abatement. The study further shows that the silica sol extracted from geothermal fluids can be successfully utilised for zeolites synthesis

Sensory and physico-chemical characteristics of a new assortment of cheese obtained in the milk and milk products micro production workshop within I.U.L.S.

As more and more people place a high value on their health and well-being, taking into consideration all of the variables that contribute to it, the food business sector has been forced to enhance its goods, as the food diet plays an extremely significant part. By examining the chemical makeup of the food they consume, today's customers are paying more attention to product ethics. Additionally, sectoral considerations play a major part in the procurement of food, with the food being purchased only after doing a much more thorough study.Cheeses play a significant part in the diets of consumers, since they are a commodity that is extensively consumed both internationally and in our own country. For many years, producers have defined cheese quality as cheese that is made consistently and inexpensively. Consumers had fewer options in the past, and as a result of this limited experience, their palates were less discriminating. Today's cheese markets are global, and cheesemakers compete openly for customers, providing them with a growing variety of options. Cheese consumers are more affluent, and many have sampled or consumed a variety of cheeses regularly, making them more discriminating. These customers are now defining the cheese quality standard, which is ultimately established by eating quality. In our country, over time, many different types of cheese have appeared, but telemeau stands out among them due to a variety of characteristics, and because it is considered a traditional product. Even while the vast majority of telemea variants now available on the market are produced using a standard technology (SR 1981/2008), the primary goal of this study was to create a new assortment of cheese, which was called "A type of Telemea cheese". To emphasize the qualitative parameters, sensory analyzes were performed (appearance, consistency, color, odor, and taste), and physicochemical determinations were also performed (water content %, dry matter %, fat relative to dry matter %, protein substances %, sodium chloride % and acidity °T), values that were compared with those specific to Telemea made of fresh cow's milk (quality I)

Food fraud prevention as an active tool in meat industry: a case study of poultry slaughterhouse

Worldwide latest food fraud incidents have emphasized the need to reinforce food fraud prevention across the global supply chain, which again is essential not just to protect public health, but also to regain weakened consumer trust in foods, in an economic context where entrepreneurs and regulators acknowledge that confidence is the cornerstone of efficient and productive economies. Unfortunately, current food safety and quality management systems were not initially intended to prevent fraud. Prevention of food fraud involves a particular approach: it must take into account vulnerability assessments and formulate a food fraud mitigation plan, that needs to be continuously updated, being correlated with national and international context on this subject and the fact that food fraud typically appears when the opportunity and the motivation of food crime are strong and the probability of being detected as well as the penalties are minimal. The central objective of this paper was to develop a functional analysis tool starting with a pre-existing "NSF Fraud Security Model" version, designed to support the large reputable food retailers and authorities in the prediction of potential for fraudulent activity in a variety of products. This case study, focused on three key strategic elements: the prediction, prevention and management of the food fraud mitigation plan in accordance with Guidelines for Implementation of the GFSI recognized schemes. The outcome of this project is a functioning prototype, a concept built over the past 2 years via collaborative sessions with project team members and tested for input from industry and regulatory representatives. This analysis provides a framework for evaluating the role of science and technology in identification, mitigation, and then prevention

Manganese(I)-Catalyzed H-P Bond Activation via Metal-Ligand Cooperation

Here we report that chiral Mn(I) complexes are capable of H-P bond activation. This activation mode enables a general method for the hydrophosphination of internal and terminal α,β-unsaturated nitriles. Metal-ligand cooperation, a strategy previously not considered for catalytic H-P bond activation, is at the base of the mechanistic action of the Mn(I)-based catalyst. Our computational studies support a stepwise mechanism for the hydrophosphination and provide insight into the origin of the enantioselectivity

Incorporation of spirulina powder into processed milk to obtain semihard cheese with the aim of increased nutritional value and sensory characteristics

Vital amino acids, essential fatty acids, carotenoids, and vitamins are all abundant in spirulina. The purpose of the study was to assess the effects of adding spirulina to processed cheese as a source of nutrients and color. To carry out this study, the milk was processed to obtain semi-paste cheese, making three batches as follows: the control batch (Lc) cheese without the addition of spirulina, the experimental batch 1 (Lexp-1) where the addition of 0.25% spirulina and experimental group 2 (Lexp-2) where 0.50% spirulina was added. For products enriched with Spirulina, we mention the fact that it was added to the milk after its pasteurization. Determinations were made on the finished product to establish the main physicochemical parameters after the cheese was kept for 30 days during maturation under specific conditions. The results obtained indicate increases in the protein level, therefore from 19.47% obtained in Lc to 19.87% in Lexp-1 and 20.27% in Lexp-2. Differences can also be noted in terms of total mineral content (ash), the value obtained for Lexp-2 being 3.32% higher than that obtained for Lc. Therefore, the results of this study highlight the fact that we can increase the nutritional value of a product, managing to come to consumers with a less conventional product

The importance of traceability in the beer brewing process within the brewing microproduction workshop

Transparency in identifying the origin of food is a necessity. After a number of recalls and incidents related to food insecurity around the world, consumer awareness of food security issues has increased. In this scenario, food traceability appears as an important tool. The importance of the present paper derives from the approach to a highly current research area, namely the guarantee of food safety, food quality and the continuous concern of alcoholic beverage producers to obtain safe and healthy products. The main objectives and activities consist of: (1) making an exhaustive documentation of the national and international legislation (especially that of the EU) related to the topic addressed; (2) establishing the manufacturing recipe, the raw and auxiliary materials and the optimal technological parameters for beer manufacturing, the development of manufacturing technological norms for the companies in the field (internal quality standards); (3) planning and tracking the production process; (4) physico-chemical characterization of the raw and auxiliary materials that enter the manufacturing process of the analyzed products. This analysis can be useful for the creation and development of new guidelines to improve the production process of beer, aiming at a higher degree of satisfaction of breweries and increasing the degree of safety of foods in the brewery chain