Upstream structural management measures for an urban area flooding in Turkey

In recent years, flooding has become an increasing concern across many parts of the world of both the general public and their governments. The climate change inducing more intense rainfall events occurring in short period of time lead flooding in rural and urban areas. In this study the flood modelling in an urbanized area, namely Samsun-Terme in Blacksea region of Turkey is performed. MIKE21 with flexible grid is used in 2-dimensional shallow water flow modelling. 1 x 1000(-1) scaled maps with the buildings for the urbanized area and 1 x 5000(-1) scaled maps for the rural parts are used to obtain DTM needed in the flood modelling. The bathymetry of the river is obtained from additional surveys. The main river passing through the urbanized area has a capacity of 500 m(3) s(-1) according to the design discharge obtained by simple ungauged discharge estimation depending on catchment area only. The upstream structural base precautions against flooding are modelled. The effect of four main upstream catchments on the flooding in the downstream urban area are modelled as different scenarios. It is observed that if the flow from the upstream catchments can be retarded through a detention pond constructed in one of the upstream catchments, estimated Q(100) flood can be conveyed by the river without overtopping from the river channel. The operation of the upstream detention ponds and the scenarios to convey Q(500) without causing flooding are also presented. Structural management measures to address changes in flood characteristics in water management planning are discussed

Studies on an inhibitor produced by lactic acid bacteria of wines on the control of malolactic fermentation

Malolactic fermentation is the microbiological process in wines, where lactic acid bacteria (LAB) govern the process of converting L-malic acid into L-lactic acid. During this process a high microbial load of LAB may lead to an unwanted spoilage phenomena by formation of excessive amounts of undesirable flavor compounds. This study is mainly focused on the isolation of LAB from the native flora of the wine, which has an inhibitory potential against malolactic activity of LAB inherent in wines. An isolate of Leuconostoc mesenteroides subsp. cremoris was found to produce an inhibitory compound against the LAB of wines. This compound was found to be a bacteriocin-like inhibitory substance (BLIS), which has a molecular weight of 32,000 Da, and it was shown that this BLIS was effective in the control of malolactic fermentation

Effects of high hydrostatic pressure on shelf life of lager beer

Filtered bright lager beer samples were either treated with high hydrostatic pressure (HHP, 350 MPa for 3 and 5 min at 20 C) or conventional heat pasteurization (60 C for 15 min). A storage period of 56 days showed that HHP and heat pasteurization had similar results in terms of pH and color (p<0.05). However HHP-treated samples had lower bitterness and protein sensitivity and higher chill haze values than the heat pasteurized samples at the end of the storage period. The microbiological stability of HHP-treated beers was the same as that of heat-treated beers, and the development of both lactic and acetic acid bacteria was inhibited for 56 days of storage. Although more studies should be carried out to investigate the effects of HHP treatment on different types of lagers and ales, our results revealed that HHP could be successfully used to increase the shelf life of beer even at temperatures well below those required for heat pasteurization

Use of Pulse Electric Field (PEF) for reduction of viable cell counts in food systems

Pulsed Electric Field (PEF) processing is a non-thermal technique offering the advantages of low processing temperatures, low energy utilization and minimum losses of flavours, nutrients and a fresh-like taste, while inactivating spoilage and pathogenic bacteria. The low processing temperatures used in this non-thermal technology allow the process to be energy-efficient, which leads to lower costs and fewer environmental impacts

Effect of high hydrostatic pressure on quality parameters of lager beer

Unpasteurized lager beer samples from a commercial brewery were treated either by high hydrostatic pressure (HHP; 200, 250, 300, 3SOMPa for 3 and 5min at 20 degrees C) or by conventional heat pasteurization (60 degrees C for 15 min). The main attributes of the beer, such as ethanol content, extract and pH, were not affected by either treatment; however HHP and heat pasteurization affected colour, chill haze, protein sensitivity and bitterness. Change in bitterness was higher in conventional heat pasteurization, but pressures up to 300 MPa had no significant affect on bitterness. Although more studies should be carried out to investigate the effects of HHP treatment on different types of lagers and ales, our results revealed that HHP could be successfully used to process beer, even at temperatures well below those required for heat pasteurization, without affecting some of the quality attributes. (c) 2005 Society of Chemical Industr

Mathematical modeling of survival and weight loss of Baker's yeast during drying

Drying and death rates of Baker's yeast were studied in a computer-controlled laboratory scale tunnel drier with varying air velocity between 2.0-3.0 ms-1 and temperatures within the range of 40-60 degrees C. Two falling rate periods were observed during the drying process. A single first-order expression described the death rate of the microorganisms during both drying phases. Arrhenius-type expressions described the effects of the temperature on the first falling rate period drying and death rate constants. Compensation relations were also found between the parameters of these Arrhenius expressions. A single linear relation was observed between the first falling rate period drying constant and the death rate constant at 2.5 with 3.0 m s(-1) for air velocity. A similar relation was also observed with the data obtained at 2.0 m s(-1) of air velocity. It was concluded that the death rate of yeast was lower with a slower air velocity