Increasing consumer awareness regarding the health benefits of different nutrients in food has led to the requirement of assessing the effect of food processing approaches on the quality attributes. The present work f...Increasing consumer awareness regarding the health benefits of different nutrients in food has led to the requirement of assessing the effect of food processing approaches on the quality attributes. The present work focuses on understanding the effects of ultrasound (US) processing, mild heat pasteurization (65°C for 15 min), thermal pasteurization (80°C for 15 min) and their combination on physicochemical, microbiological properties and nutritional quality of pineapple juice through 60 days of storage at room temperature. Ultrasound treatment showed significantly lower browning degree. Ultrasound followed by ultrasound combined with mild heat pasteurization (UMP) treatments was effective in retaining the total phenolic content of pineapple juice as compared to the thermal treatment or the untreated juice sample at room temperature during 60 days of storage. Thermal pasteurization (TP) followed by ultrasound combined with mild heat pasteurization (UMP) and ultrasound (US) treatment, in increasing order, was found to be effective in delaying microbial growth in pineapple juice. This study demonstrates that ultrasound combined with mild heat pasteurization treatments could be able to effectively inactivate the microorganisms and pectin methylesterase in pineapple juice whilst preserving relatively high amount of phenols.展开更多
Heat exchanger is an important equipment used in process industries for cooling and heating purposes. Its design configuration which involves the flow of cold and hot fluids within the exchanger subjects it to corrosi...Heat exchanger is an important equipment used in process industries for cooling and heating purposes. Its design configuration which involves the flow of cold and hot fluids within the exchanger subjects it to corrosion attack. The article utilized the principle of mass and energy conservation in the development of weight and temperature models to study the effect of corrosion on mild steel coupon inside the exchanger containing water and Mono ethanol amine (MEA). The models developed were resolved analytically using Laplace Transform and simulated using Excel as simulation tool and data obtained from experiment in the laboratory to obtain profiles of weight loss and temperature as a function of time. The weight loss and performance of mild steel under various corrosive conditions were examined which indicates the effect of corrosion on the mild steel heat exchanger in water and MEA media. The result shows that water is more corrosive than MEA at higher temperatures and at lower temperatures of 35°C and 1 atm, MEA has inhibitive properties than water as indicated by the weight loss result with time. The comparative analysis between the results obtained from the model simulation and experimental results shows that the result obtained from the model is more reliable and demonstrated better performance characteristics as it clearly shows mild steel heat exchanger experiences more corrosive effect in water medium than MEA at higher temperatures. And at lower temperatures, MEA becomes more inhibitive and less corrosive than water. The model simulation results correlate with various literatures and hence, it is valid for future referencing.展开更多
The predictability of hardness of the heat affected zone (HAZ) in aluminum weldments cooled in palm oil, based on hardness of similarly cooled mild steel and cast iron weldments has been ascertained. The general mode...The predictability of hardness of the heat affected zone (HAZ) in aluminum weldments cooled in palm oil, based on hardness of similarly cooled mild steel and cast iron weldments has been ascertained. The general model: α = 1.2769? indicates that HAZ hardness of aluminium weldment is dependant on the ratio of product to sum of HAZ hardness of mild steel and cast iron weldments cooled in palm oil under the same conditions. The maximum deviations of the model-predicted HAZ hardness values α, μ and β from the corresponding experimental values αexp, μexp and βexp were less than 0.04% indicating the reliability and validity of the model.展开更多
以某一电站燃煤锅炉为例,对50%综合氧浓度煤粉MILD(Moderate and Low Oxygen Diluted)燃烧锅炉的锅炉效率、烟气辐射特性、炉膛辐射换热计算方法、受热面变化等进行了探索和分析。结果表明:相比空气燃烧方式,50%综合氧浓度煤粉MILD燃烧...以某一电站燃煤锅炉为例,对50%综合氧浓度煤粉MILD(Moderate and Low Oxygen Diluted)燃烧锅炉的锅炉效率、烟气辐射特性、炉膛辐射换热计算方法、受热面变化等进行了探索和分析。结果表明:相比空气燃烧方式,50%综合氧浓度煤粉MILD燃烧方式下的烟气量减小58.6%,锅炉效率提高4.8%,炉膛内烟气发射率提高23%,低温过热器面积和低温再热器面积分别降低82.9%和85%,其他受热面面积都有一定幅度的下降,锅炉总受热面减小58.8%。展开更多
Models have been derived for assessment and computational analysis of the hardness of the heat affected zone (HAZ) in aluminum weldment. The general model;γ = 1.2714[(αβ/α + β)] was found to predict the HAZ hardn...Models have been derived for assessment and computational analysis of the hardness of the heat affected zone (HAZ) in aluminum weldment. The general model;γ = 1.2714[(αβ/α + β)] was found to predict the HAZ hardness of aluminum weldment cooled in water as a function of the HAZ hardness of both mild steel and cast iron welded and cooled under the same conditions. The maximum deviations of the model-predicted HAZ hardness values γ, α and β from the corresponding experimental values γexp, αexp and βexp were less than 0.02% respectively.展开更多
Heat shock proteins (HSPs) serve to correct proteins’ conformation, send the damaged proteins for degradation (quality control function). Heat shock factors (HSFs) are their transcription factors. The protein complex...Heat shock proteins (HSPs) serve to correct proteins’ conformation, send the damaged proteins for degradation (quality control function). Heat shock factors (HSFs) are their transcription factors. The protein complexes mTOR1 and 2 (with the same core mTOR), the phosphoinositide-dependent protein kinase-1 (PDK1), the seine/threonine-specific protein kinase (Akt), HSF1, plus their associated proteins form a network participating in protein synthesis, bio-energy generation, signaling for apoptosis with the help of HSPs. A cancer cell synthesizes proteins at fast rate and needs more HSPs to work on quality control. Shutting down this network would lead to cell death. Thus inhibitors of mTOR (mTORI) and inhibitors of HSPs (HSPI) could drive cancer cell to apoptosis—a “passive approach”. On the other hand, HSPs form complexes with polypeptides characteristic of the cancer cells;on excretion from the cell, they becomes antigens for the immunity cells, eventually leading to maturation of the cytotoxic T cells, forming the basic principle of preparing cancer-specific, person-specific vaccine. Recent finding shows that HSP70 can penetrate cancer cell and expel its analog to extracellular region, giving the hope to prepare a non-person-specific vaccine covering a variety of cancers. Activation of anti-cancer immunity is the “active approach”. On the other hand, mild hyperthermia, with increase of intracellular HSPs, has been found to activate the immunity response, and demonstrate anti-cancer effects. There are certain “mysteries” behind the mechanisms of the active and passive approaches. We analyze the mechanisms involved and provide explanations to some mysteries. We also suggest future research to improve our understanding of these two approaches, in which HSPs play many roles.展开更多
文摘Increasing consumer awareness regarding the health benefits of different nutrients in food has led to the requirement of assessing the effect of food processing approaches on the quality attributes. The present work focuses on understanding the effects of ultrasound (US) processing, mild heat pasteurization (65°C for 15 min), thermal pasteurization (80°C for 15 min) and their combination on physicochemical, microbiological properties and nutritional quality of pineapple juice through 60 days of storage at room temperature. Ultrasound treatment showed significantly lower browning degree. Ultrasound followed by ultrasound combined with mild heat pasteurization (UMP) treatments was effective in retaining the total phenolic content of pineapple juice as compared to the thermal treatment or the untreated juice sample at room temperature during 60 days of storage. Thermal pasteurization (TP) followed by ultrasound combined with mild heat pasteurization (UMP) and ultrasound (US) treatment, in increasing order, was found to be effective in delaying microbial growth in pineapple juice. This study demonstrates that ultrasound combined with mild heat pasteurization treatments could be able to effectively inactivate the microorganisms and pectin methylesterase in pineapple juice whilst preserving relatively high amount of phenols.
文摘Heat exchanger is an important equipment used in process industries for cooling and heating purposes. Its design configuration which involves the flow of cold and hot fluids within the exchanger subjects it to corrosion attack. The article utilized the principle of mass and energy conservation in the development of weight and temperature models to study the effect of corrosion on mild steel coupon inside the exchanger containing water and Mono ethanol amine (MEA). The models developed were resolved analytically using Laplace Transform and simulated using Excel as simulation tool and data obtained from experiment in the laboratory to obtain profiles of weight loss and temperature as a function of time. The weight loss and performance of mild steel under various corrosive conditions were examined which indicates the effect of corrosion on the mild steel heat exchanger in water and MEA media. The result shows that water is more corrosive than MEA at higher temperatures and at lower temperatures of 35°C and 1 atm, MEA has inhibitive properties than water as indicated by the weight loss result with time. The comparative analysis between the results obtained from the model simulation and experimental results shows that the result obtained from the model is more reliable and demonstrated better performance characteristics as it clearly shows mild steel heat exchanger experiences more corrosive effect in water medium than MEA at higher temperatures. And at lower temperatures, MEA becomes more inhibitive and less corrosive than water. The model simulation results correlate with various literatures and hence, it is valid for future referencing.
文摘The predictability of hardness of the heat affected zone (HAZ) in aluminum weldments cooled in palm oil, based on hardness of similarly cooled mild steel and cast iron weldments has been ascertained. The general model: α = 1.2769? indicates that HAZ hardness of aluminium weldment is dependant on the ratio of product to sum of HAZ hardness of mild steel and cast iron weldments cooled in palm oil under the same conditions. The maximum deviations of the model-predicted HAZ hardness values α, μ and β from the corresponding experimental values αexp, μexp and βexp were less than 0.04% indicating the reliability and validity of the model.
文摘以某一电站燃煤锅炉为例,对50%综合氧浓度煤粉MILD(Moderate and Low Oxygen Diluted)燃烧锅炉的锅炉效率、烟气辐射特性、炉膛辐射换热计算方法、受热面变化等进行了探索和分析。结果表明:相比空气燃烧方式,50%综合氧浓度煤粉MILD燃烧方式下的烟气量减小58.6%,锅炉效率提高4.8%,炉膛内烟气发射率提高23%,低温过热器面积和低温再热器面积分别降低82.9%和85%,其他受热面面积都有一定幅度的下降,锅炉总受热面减小58.8%。
文摘Models have been derived for assessment and computational analysis of the hardness of the heat affected zone (HAZ) in aluminum weldment. The general model;γ = 1.2714[(αβ/α + β)] was found to predict the HAZ hardness of aluminum weldment cooled in water as a function of the HAZ hardness of both mild steel and cast iron welded and cooled under the same conditions. The maximum deviations of the model-predicted HAZ hardness values γ, α and β from the corresponding experimental values γexp, αexp and βexp were less than 0.02% respectively.
文摘Heat shock proteins (HSPs) serve to correct proteins’ conformation, send the damaged proteins for degradation (quality control function). Heat shock factors (HSFs) are their transcription factors. The protein complexes mTOR1 and 2 (with the same core mTOR), the phosphoinositide-dependent protein kinase-1 (PDK1), the seine/threonine-specific protein kinase (Akt), HSF1, plus their associated proteins form a network participating in protein synthesis, bio-energy generation, signaling for apoptosis with the help of HSPs. A cancer cell synthesizes proteins at fast rate and needs more HSPs to work on quality control. Shutting down this network would lead to cell death. Thus inhibitors of mTOR (mTORI) and inhibitors of HSPs (HSPI) could drive cancer cell to apoptosis—a “passive approach”. On the other hand, HSPs form complexes with polypeptides characteristic of the cancer cells;on excretion from the cell, they becomes antigens for the immunity cells, eventually leading to maturation of the cytotoxic T cells, forming the basic principle of preparing cancer-specific, person-specific vaccine. Recent finding shows that HSP70 can penetrate cancer cell and expel its analog to extracellular region, giving the hope to prepare a non-person-specific vaccine covering a variety of cancers. Activation of anti-cancer immunity is the “active approach”. On the other hand, mild hyperthermia, with increase of intracellular HSPs, has been found to activate the immunity response, and demonstrate anti-cancer effects. There are certain “mysteries” behind the mechanisms of the active and passive approaches. We analyze the mechanisms involved and provide explanations to some mysteries. We also suggest future research to improve our understanding of these two approaches, in which HSPs play many roles.
