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1
Dzhedzheva, Pepa, Elena Zheleva, Ivan Alexandrov, and Ivan Dimitrov. "Prevention of blood-borne infections among nurses at Dr. Ivan Seliminski hospital, Sliven." Scripta Scientifica Salutis Publicae 2 (November 1, 2016): 122. http://dx.doi.org/10.14748/sssp.v2i0.3514.
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Dzhedzheva, Pepa, Elena Zheleva, Ivan Alexandrov, and Ivan Dimitrov. "Needlestick injuries and post-exposure prophylaxis among nurses at Dr. Ivan Seliminski hospital - Sliven." Scripta Scientifica Salutis Publicae 2 (November 1, 2016): 113. http://dx.doi.org/10.14748/sssp.v2i0.3510.
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Petrov, Kamen. "Need to implement targeted policies for regional development in the administrative districts of Sliven and Shumen, in the context of the regional economy." SHS Web of Conferences 120 (2021): 01004. http://dx.doi.org/10.1051/shsconf/202112001004.
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This exhibition is dedicated to the regional development of two administrative districts in Bulgaria. These are the districts of Shumen, which is located in Northern Bulgaria and the district of Sliven in Southern Bulgaria. The two districts have similar problems and regional problems. As on the basis of geo-economics analysis, assessment of their demographic potential, their infrastructural security is made a characteristic of both areas and their regional potential. Relevant problem areas, opportunities for conducting targeted regional development policies and recommendations for improving regional policies are presented. The comparative analysis of such spatial units gives us the opportunity to subject to regional analysis separate administrative units and to propose measures for their regional development.
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VORST, KEITH L., EWEN C. D. TODD, and ELLIOT T. RYSER. "Transfer of Listeria monocytogenes during Mechanical Slicing of Turkey Breast, Bologna, and Salami." Journal of Food Protection 69, no. 3 (March 1, 2006): 619–26. http://dx.doi.org/10.4315/0362-028x-69.3.619.
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A commercial delicatessen slicer was used as the vector for sequential quantitative transfer of Listeria monocytogenes (i) from an inoculated slicer blade (∼108, 105, or 103 CFU per blade) to 30 slices of uninoculated delicatessen turkey, bologna, and salami, (ii) from inoculated product (∼108 CFU/cm2) to the slicer, and (iii) from inoculated product (108, 105, or 103 CFU/cm2) to 30 slices of uninoculated product via the slicer blade. Cutting force and product composition also were assessed for their impact on L. monocytogenes transfer. Five product contact areas on the slicer, which were identified from residue of product bathed in Glow-Germ, were also sampled using a 1-ply composite tissue technique after inoculated product had been sliced. After being sliced with inoculated blades, each product slice was surface or pour plated on modified Oxford agar and/or enriched in University of Vermont medium. Greater transfer (P < 0.05) occurred from inoculated turkey (108 CFU/cm2) to the five slicer contact areas from an application force of 4.5 kg as compared with 0 kg. On uninoculated product sliced with blades inoculated at 108 CFU per blade, L. monocytogenes populations decreased logarithmically to 102 CFU per slice after 30 slices. Findings for the inoculated slicer blade and product (105 CFU per blade or cm2) were similar; L. monocytogenes concentrations were 102 CFU per slice after 5 slices and enriched samples were generally negative for L. monocytogenes after 27 slices. For uninoculated product sliced with blades inoculated at 103 CFU per blade, the first 5 slices typically produced L. monocytogenes at ∼10 CFU per slice by direct plating, and enrichments were negative for L. monocytogenes after 15 slices. The higher fat and lower moisture content of salami compared with turkey and bologna resulted in a visible fat layer on the blade that likely prolonged L. monocytogenes transfer. As a result of cross-contamination, those delicatessen-sliced meats that allow growth of L. monocytogenes during prolonged refrigerated storage likely pose an increased public health risk for certain consumers.
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Pamukova, D. "Evaluation of technological traits of Bulgarian and imported merino wool batches." Agricultural Science and Technology 11, no. 4 (December 2019): 338–41. http://dx.doi.org/10.15547/ast.2019.04.057.
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Аbstract. The aim of the present study was to perform a comparative evaluation of technological traits of industrial batches of Bulgarian and imported semifine wool. The study was carried out in an industrial setting in cooperation with Kolhida Ltd, Sliven. A total of 18 batches originating from Bulgaria (n=10), Serbia (n=6) and the Netherlands (n=2) among which 4 batches of greasy wool, 7 batches of clean wool and 7 batches of wool sliver were studied. The primary processing of wool batches comprising classification, washing and carding was performed by textile enterprise’s standard technology. After the classification, the relative shares of wool types from the total amount of greasy wool in a batch were determined. The washing yield of classified greasy medium wool was calculated. The following laboratory analyses of clean wool were carried out: fibre diameter (μm), mean weighted length (mm), short fibre percentage (%), fatness (%), mineral matter content (dustiness %), vegetable matter content (%) and moisture (%). For slivers, sliver yield (%), fibre diameter (measured with OFDI), mean weighted length (mm), length В (mm), short fibre percentage (%) and moisture (%) were determined. In Bulgarian and Serbian batches, high-grade wool types predominated with highest share of the merino worsted wool (70.54% and 63.70%; 60.66% and 46.64%, respectively). The highest industrial washing yield was that of Dutch wool – 63.89%. Yields of Serbian and Bulgarian batches were similar (53.73%-56.39% and 53.20%-55.89%, respectively). The highest mean weighted length of fibres was determined for Dutch wool – 74.87 mm. Serbian and Bulgarian batches were comparable with respect to this trait: 63.95-65.71 mm and 62.92-65.88 mm respectively. The vegetable matter in studied wool batches was higher than requirements of the standard – from 1.29% tо 2.24% vs the reference of 1.2%. The highest vegetable matter content was found in the wool from two Bulgarian batches (1.65% and 2.24%), one Serbian (1.82%), and the Dutch batch (1.92%). Sliver yield varied from 81.31% tо 86.91% in studied wool slivers. The highest values of this trait were found out in 3 Bulgarian wool slivers (86.91%; 85.79% and 84.48%) and the Dutch sliver (84.13%).
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Iliev, Iliya, Krisztina Uzuneanu, Veselka Kamburova, and Vassil Voutev. "Study of integral characteristics and efficiency of a heat exchanger of thermosyphon type with finned tubes." Thermal Science 20, suppl. 5 (2016): 1227–35. http://dx.doi.org/10.2298/tsci16s5227i.
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The experimental research aims at the analysis of the thermal performance of a gas-liquid heat exchanger in a pilot plant. Results of the conducted experiment with a finned tubes thermosyphon heat exchanger using natural gas are presented. The installation was mounted at the exit of a flue gas from an existing steam generator ?PK-4? with total power of 2.88 MW in the boiler room of Vini, Sliven, Bulgaria. Different experiments were carried out at different loads of the steam generator in order to determine the efficiency of the heat exchanger. Based on these results the coefficient of heat transfer of flue gas to the finned tubes was determined, based on different modes of operation with crossed and straight pipe bundles. The effectiveness-number of transfer units method was used.
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Ergun, O., M. D. Bajin, M. F. Sargon, and L. Sennaroglu. "Hacettepe cartilage slicer: a novel cartilage slicer and its performance test results." Journal of Laryngology & Otology 131, no. 8 (April 27, 2017): 671–75. http://dx.doi.org/10.1017/s0022215117000846.
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AbstractObjective:This study investigated the performance of a cartilage slicer device referred to as the ‘Hacettepe cartilage slicer’.Methods:Forty-one cartilage pieces were harvested from eight fresh frozen human ears and measured in thickness with a digital micrometer. These pieces were randomly sliced using four different thickness settings and two different types of blades. The thicknesses of the slices and remaining pieces were measured also. Scanning electron microscopy was utilised to determine the surface smoothness of the slices.Results:Thickness results showed a proportional increase with the increasing thickness setting, with a ±0.1 mm margin of error. The measurements showed that over 95 per cent of the slices’ structural integrity was preserved. Although both blades provided satisfactory results, scanning electron microscopy revealed that the slices cut with a single bevel blade had superior surface smoothness.Conclusion:To our knowledge, the current study is the first to evaluate the performance of a cartilage slicer device. Based on the thickness results, the Hacettepe cartilage slicer fulfilled its design goals: to consistently produce slices at the intended thickness with a ±0.1 mm tolerance, and to preserve over 95.3 per cent of cartilage thickness thereby ensuring undamaged, strong cartilage slices.
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Radeva, Galina, Anelia Kenarova, Velina Bachvarova, Katrin Flemming, Ivan Popov, Dimitar Vassilev, and Sonja Selenska-Pobell. "Phylogenetic Diversity of Archaea and the Archaeal Ammonia Monooxygenase Gene in Uranium Mining-Impacted Locations in Bulgaria." Archaea 2014 (2014): 1–10. http://dx.doi.org/10.1155/2014/196140.
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Uranium mining and milling activities adversely affect the microbial populations of impacted sites. The negative effects of uranium on soil bacteria and fungi are well studied, but little is known about the effects of radionuclides and heavy metals on archaea. The composition and diversity of archaeal communities inhabiting the waste pile of the Sliven uranium mine and the soil of the Buhovo uranium mine were investigated using 16S rRNA gene retrieval. A total of 355 archaeal clones were selected, and their 16S rDNA inserts were analysed by restriction fragment length polymorphism (RFLP) discriminating 14 different RFLP types. All evaluated archaeal 16S rRNA gene sequences belong to the 1.1b/Nitrososphaeracluster of Crenarchaeota. The composition of the archaeal community is distinct for each site of interest and dependent on environmental characteristics, including pollution levels. Since the members of 1.1b/Nitrososphaeracluster have been implicated in the nitrogen cycle, the archaeal communities from these sites were probed for the presence of the ammonia monooxygenase gene (amoA). Our data indicate thatamoA gene sequences are distributed in a similar manner as in Crenarchaeota, suggesting that archaeal nitrification processes in uranium mining-impacted locations are under the control of the same key factors controlling archaeal diversity.
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Brzozowska, Zofia. "The Church of Divine Wisdom or of Christ – the Incarnate "Logos"? Dedication of "Hagia Sophia" in Constantinople in the Light of Byzantine Sources from 5th to 14th Century." Studia Ceranea 2 (December 30, 2012): 85–96. http://dx.doi.org/10.18778/2084-140x.02.08.
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The article attempts to answer the question of how the name of the most important Byzantine church of Constantinople, the basilica of Hagia Sophia, built in the mid-4th cent., and then rebuilt during the reign of Justinian the Great was understood and interpreted. The problem has been presented on the basis of the views of Byzantine writers from the 5th to the 14th cent. (Socrates Scholasticus, Procopius of Caesarea, Paul the Silentiary, John Zonaras, George Pachymeres, Patriarch Callistus I). The analysis of the above sources allows an assumption that according to the Byzantines themselves the Constantinopolitan cathedral was dedicated to the Divine Wisdom, commonly identified with Christ, the Incarnate Word. The evidence supporting this thesis has been provided by both iconography (e.g. the mosaic from the turn of the 9th and 10th cent. from the tympanum over the main entrance from the narthex to nave of Hagia Sophia, depicting Christ the Pantocrator) and the liturgical practice of the basilica, which can now be reconstructed on the basis of the temple typicons, preserved until today. The final part of the article names some other churches dedicated to the Divine Wisdom, built in the area of the Byzantine ecumene (Ephesus, Jerusalem, Thessalonica, Nicaea, Edessa, Trebizond, Mistra, Arta, Benevento, Nicosia on Cyprus, Serdica (Sofia), Ohrid, Sliven, Kiev, Novgorod the Great and Polotsk).
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Wang*, Chien. "Quality of Tomato Slices Freshly Cut from Fruit Treated with Methyl Jasmonate." HortScience 39, no. 4 (July 2004): 817C—817. http://dx.doi.org/10.21273/hortsci.39.4.817c.
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The objective of this study was to determine if treatment with methyl jasmonate (MJ), a naturally occurring substance, would extend the shelf life of tomato slices, specifically when slices were cut from fruit previously treated with this natural product. Tomatoes were harvested at breaker stage. The fruit were divided into four lots. The first three lots were treated with MJ right after harvest at the breaker stage. Fruit from the first lot were sliced immediately after MJ treatment. Fruit from the second lot were placed at 20 °C and allowed to ripen to red stage before slicing. Fruit from the third lot were treated the same way as those in the second lot except they received an additional MJ treatment just before slicing. Fruit from the fourth lot were placed at 20 °C and allowed to ripen to red stage before MJ treatment and slicing. Each lot also included an untreated control. MJ treatments were carried out in 200-L airtight containers. MJ was spotted onto filter paper at final vapor concentration of 10-5 M. Fruit were cut with a meat slicer to obtain slices with 5-mm thickness. Slices were placed in 1-L clear plastic trays with lids and stored at 5 °C. Samples were transferred daily from 5 to 20 °C for evaluation. Fresh-cut tomatoes treated with MJ and sliced at breaker stage (lot 1) had less decay, better quality, and longer shelf life than the untreated slices. However, no differences were found between the control slices and treated slices at the red stage regardless the time of MJ treatment and whether or not additional MJ treatments were applied (lots 2, 3 & 4). The results indicate that the effectiveness of MJ in reducing decay and maintaining quality is affected by the stages of ripeness of tomatoes and the types of decay.
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Dudzik, Krzysztof. "The Possibility of Applying Acoustic Emission Method for Monitoring Lathing Process." Journal of KONES 26, no. 2 (June 1, 2019): 21–27. http://dx.doi.org/10.2478/kones-2019-0028.
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Abstract Nowadays acoustic emission (AE) method is used in many fields of science, including in the diagnosis and monitoring of machining processes such as turning, grinding, milling, etc. Monitoring of turning process allows ensuring stable conditions of treatment. Stable conditions of turning process have a great impact on the quality of the surface. This is especially important during finishing treatment. The research was carried out on a universal ZMM-SLIVEN CU500MRD lathe centre-using tool with removable insert SANDVIK Coromant WNMG 080408 – WMX Wiper. Lathing process was performed on the shaft of 74 mm in diameter made of S235 steel. The research was carried out at constant cutting speed v = 230 m/min. Changed parameters were feed f = 0.1; 0.2; 0.4 mm/rev and cutting depth ap = 0.5; 0.75; 1 mm. In the research was used a set of acoustic emission Vallen System. The kit includes: 4 channel signal recorder AMSY 6, two measurement modules ASIP-2/S, preamplifier with a frequency range 20 kHz – 1 MHz and the strengthening of 34dB and AE signal measurement sensor type VS 150M, with a frequency range 100 – 450 kHz. During the study, the acoustic emission (AE) generated during the lathing process were recorded parameters e.g. amplitude, number of events – hits, the effective value of the signal (RMS). The test results indicate, that the higher instability of the process was during turning with parameters: ap = 0.75 mm and f = 0.1 mm/rev. The study can be the basis for the use of acoustic emission method for monitoring lathing process to ensure stable conditions of that process and the same to obtain a high quality surface.
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Venkatesh, Divya, Adam Brouwer, Gabriela Goujgoulova, Richard Ellis, James Seekings, Ian H. Brown, and Nicola S. Lewis. "Regional Transmission and Reassortment of 2.3.4.4b Highly Pathogenic Avian Influenza (HPAI) Viruses in Bulgarian Poultry 2017/18." Viruses 12, no. 6 (June 1, 2020): 605. http://dx.doi.org/10.3390/v12060605.
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Between 2017 and 2018, several farms across Bulgaria reported outbreaks of H5 highly-pathogenic avian influenza (HPAI) viruses. In this study we used genomic and traditional epidemiological analyses to trace the origin and subsequent spread of these outbreaks within Bulgaria. Both methods indicate two separate incursions, one restricted to the northeastern region of Dobrich, and another largely restricted to Central and Eastern Bulgaria including places such as Plovdiv, Sliven and Stara Zagora, as well as one virus from the Western region of Vidin. Both outbreaks likely originate from different European 2.3.4.4b virus ancestors circulating in 2017. The viruses were likely introduced by wild birds or poultry trade links in 2017 and have continued to circulate, but due to lack of contemporaneous sampling and sequences from wild bird viruses in Bulgaria, the precise route and timing of introduction cannot be determined. Analysis of whole genomes indicates a complete lack of reassortment in all segments but the matrix protein gene (MP), which presents as multiple smaller clusters associated with different European 2.3.4.4b viruses. Ancestral reconstruction of host states of the hemagglutinin (HA) gene of viruses involved in the outbreaks suggests that transmission is driven by domestic ducks into galliform poultry. Thus, according to present evidence, we suggest the surveillance of domestic ducks as they are an epidemiologically relevant species for subclinical infection. Monitoring the spread due to movement between farms within regions and links to poultry production systems in European countries can help to predict and prevent future outbreaks. The 2.3.4.4b lineage which caused the largest recorded poultry epidemic in Europe continues to circulate, and the risk of further transmission by wild birds during migration remains.
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HOLLEY, RICHARD A. "Asymmetric Distribution and Growth of Bacteria in Sliced Vacuum-Packaged Ham and Bologna." Journal of Food Protection 60, no. 5 (May 1, 1997): 510–19. http://dx.doi.org/10.4315/0362-028x-60.5.510.
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Commercially sliced vacuum-packaged cooked ham and bologna were found to contain significantly greater numbers of total and lactic acid bacteria (LAB) on package surface slices than on internal slices. This asymmetric distribution persisted in most samples to beyond the manufacturer's “best before” date. Enterobacteriaceae and bacterial spores were detected infrequently. Bacterial spores were found most often on the surface slices of commercially packaged sliced bologna. Where they occurred, aerobic and anaerobic spores were detected in equal numbers. Center slices of bologna were less hospitable sites for spores and LAB than were surface slices in vacuum packages. When freshly cooked ham and bologna were sliced together with uncooked fermented sausage, LAB from the sausage (pediococci and thermo-tolerant homofermentative lactobacilli) contaminated the cooked meats immediately causing an equal distribution of bacteria throughout the slices. Pediococci did not survive in the vacuum-packaged cooked meats more than 2 weeks at 7°C. The pH of co-sliced bologna prematurely dropped. The shelf life of refrigerated co-sliced ham was reduced by 44%, probably because of adventitious lactobacilli from the sausage. Brochothrix thermosphacta was not present in co-sliced or sliced control meats. Homofermentative lactobacilli predominated in co-sliced and control samples packaged in the laboratory, but in commercially packaged sliced cooked ham and bologna heterofermentative LAB species were dominant. Prolonging cooked ham and bologna shelf life is possible if handling of uncooked fermented sausage is kept separate from the slicing and packaging of cooked cured products.
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Peshev, Raiko, and Lilly Christova. "DISTRIBUTION OF BOVINE HERPESVIRUS 1 IN CATTLE POPULATION AND BULLS FROM CENTERS FOR ARTIFICIAL INSEMINATION AND PRIVATE FARMS IN BULGARIA." Archives of Veterinary Medicine 6, no. 1 (September 6, 2013): 3–17. http://dx.doi.org/10.46784/e-avm.v6i1.141.
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The aim of the study is determination of the BHV 1 incidence among the bovine population in Bulgaria by using various ELISA tests for antibody detection and diff erent methods for proving viral antigen. Commercial diagnostic ELISA kits were used for screening as well as for confi rmation of the antibodies. Serological examination encompassed 2973 serum samples from bovine population in Bulgaria (cattle, calves and bulls) originating from 21 country regions. Total 408 cattle and 150 bulls’ samples originating from artifi cial insemination centers (AIC), commune and private farms from 21 country regions were subjected to virology testing. Identifi cation of isolated viruses was performed using conventional and nested PCRs for BHV 1 gB gene detection. Th e percentage of positively reacting cattle sera were signifi cantly (p < 0.001) higher (38.3%) then that of bulls (29.3%) after ELISA testing of 2240 cattle serum samples and 733 bulls’ sera. Seven strains with BHV 1 characteristics were isolated from Dobrich, Lovech – 2 strains, Plovdiv, Targovishte, Pazardjik and Svishtov regions after cultivation 408 samples from cattle and calves (buff y coats, nasal, eyes, vaginal swabs, tissues and organs) on cell cultures. Th ree BHV 1 strains were isolated from Sliven, Shumen and Blagoevgrad regions aft er examining 150 bulls’ samples (nasal, eyes, preputial, semen samples and buff y coats). Confi rmation of virus isolation was accomplished using PCR gB gene based primers (amplified 478 bp) Th e amplicons from 3 bulls isolated strains with the same size and location as the referent Oxford strain were observed. After performance of nested PCR for gB gen, products with size of 385 bp were obtained in all samples as well as in the referent Oxford strain.
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Cha, Byung-Rae, and Jong-Won Kim. "S/W model of Plastic Slice for Semi-federated Slice Control of Future Internet Testbed." Journal of Korea Navigation Institute 16, no. 5 (October 30, 2012): 817–30. http://dx.doi.org/10.12673/jkoni.2012.16.5.817.
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LIN, CHIA-MIN, KAZUE TAKEUCHI, LEI ZHANG, CYNTHIA B. DOHM, JOSEPH D. MEYER, PAUL A. HALL, and MICHAEL P. DOYLE. "Cross-Contamination between Processing Equipment and Deli Meats by Listeria monocytogenes." Journal of Food Protection 69, no. 1 (January 1, 2006): 71–79. http://dx.doi.org/10.4315/0362-028x-69.1.71.
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Contamination of luncheon meats by Listeria monocytogenes has resulted in outbreaks of listeriosis and major product recalls. Listeriae can survive on processing equipment such as meat slicers which serve as a potential contamination source. This study was conducted to determine (i) the dynamics of cross-contamination of L. monocytogenes from a commercial slicer and associated equipment onto sliced meat products, (ii) the influence of sample size on the efficacy of the BAX-PCR and U.S. Department of Agriculture–Food Safety and Inspection Service enrichment culture assays to detect L. monocytogenes on deli meat, and (iii) the fate of L. monocytogenes on sliced deli meats of different types during refrigerated storage. Three types of deli meats, uncured oven-roasted turkey, salami, and bologna containing sodium diacetate and potassium lactate, were tested. A five-strain mixture of L. monocytogenes was inoculated at ca.103 CFU onto the blade of a commercial slicer. Five consecutive meat slices were packed per package, then vacuum sealed, stored at 4°C, and sampled at 1 and 30 days postslicing. Two sample sizes, 25 g and contents of the entire package of meat, were assayed. Total numbers of L. monocytogenes–positive samples, including the two sample sizes and two sampling times, were 80, 9, and 3 for turkey, salami, and bologna, respectively. A higher percentage of turkey meat samples were L. monocytogenes positive when contents of the entire package were assayed than when the 25-g sample was assayed (12.5 and 7.5%, respectively). Lower inoculum populations of ca. 101 or 102 CFU of L. monocytogenes on the slicer blade were used for an additional evaluation of oven-roasted turkey using two additional sampling times of 60 and 90 days postslicing. L. monocytogenes–positive samples were not detected until 60 days postslicing, and more positive samples were detected at 90 days than at 60 days postslicing. When BAX-PCR and enrichment culture assays were compared, 12, 8, and 2 L. monocytogenes–positive samples were detected by both the enrichment culture and BAX-PCR, BAX-PCR only, and enrichment culture only assays, respectively. The number of L. monocytogenes–positive samples and L. monocytogenes counts increased during storage of turkey meat but decreased for salami and bologna. Significantly more turkey samples were L. monocytogenes positive when the contents of the entire package were sampled than when 25 g was sampled. Our results indicate that L. monocytogenes can be transferred from a contaminated slicer onto meats and can survive or grow better on uncured oven-roasted turkey than on salami or bologna with preservatives. Higher L. monocytogenes cell numbers inoculated on the slicer blade resulted in more L. monocytogenes–positive sliced meat samples. In addition, the BAX-PCR assay was better than the enrichment culture assay at detecting L. monocytogenes on turkey meat (P < 0.05).
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Muller, B. G., A. Swaan, D. M. de Bruin, W. van den Bos, A. W. Schreurs, D. J. Faber, E. C. H. Zwartkruis, et al. "Customized Tool for the Validation of Optical Coherence Tomography in Differentiation of Prostate Cancer." Technology in Cancer Research & Treatment 16, no. 1 (July 7, 2016): 57–65. http://dx.doi.org/10.1177/1533034615626614.
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Objective: To design and demonstrate a customized tool to generate histologic sections of the prostate that directly correlate with needle-based optical coherence tomography pullback measurements. Materials and Methods: A customized tool was created to hold the prostatectomy specimens during optical coherence tomography measurements and formalin fixation. Using the tool, the prostate could be sliced into slices of 4 mm thickness through the optical coherence tomography measurement trajectory. In this way, whole-mount pathology slides were produced in exactly the same location as the optical coherence tomography measurements were performed. Full 3-dimensional optical coherence tomography pullbacks were fused with the histopathology slides using the 3-dimensional imaging software AMIRA, and images were compared. Results: A radical prostatectomy was performed in a patient (age: 68 years, prostate-specific antigen: 6.0 ng/mL) with Gleason score 3 + 4 = 7 in 2/5 biopsy cores on the left side (15%) and Gleason score 3 + 4 = 7 in 1/5 biopsy cores on the right side (5%). Histopathology after radical prostatectomy showed an anterior located pT2cNx adenocarcinoma (Gleason score 3 + 4 = 7). Histopathological prostate slides were produced using the customized tool for optical coherence tomography measurements, fixation, and slicing of the prostate specimens. These slides correlated exactly with the optical coherence tomography images. Various structures, for example, Gleason 3 + 4 prostate cancer, stroma, healthy glands, and cystic atrophy with septae, could be identified both on optical coherence tomography and on the histopathological prostate slides. Conclusion: We successfully designed and applied a customized tool to process radical prostatectomy specimens to improve the coregistration of whole mount histology sections to fresh tissue optical coherence tomography pullback measurements. This technique will be crucial in validating the results of optical coherence tomography imaging studies with histology and can easily be applied in other solid tissues as well, for example, lung, kidney, breast, and liver. This will help improve the efficacy of optical coherence tomography in cancer detection and staging in solid organs.
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Wang, Jian Jun, and Xue Jun Wang. "The 3D Modeling Design of Cutting Machine Based on Solidworks." Advanced Materials Research 945-949 (June 2014): 77–80. http://dx.doi.org/10.4028/www.scientific.net/amr.945-949.77.
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According to design requirements of the slicer,3D model was assembled in SolidWorks;Alternating motion of the slicer applies slider-crank mechanism.With the friction wheel cover,friction wheel can be arbitrary thickness within a certain range of sections. Using the SolidWorks software development can shorten design time and save money.
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Luo, Yaguang, and Max E. Patterson. "CONTROL OF ENZYMATIC BROWNING OF APPLE SLICES." HortScience 27, no. 6 (June 1992): 678d—678. http://dx.doi.org/10.21273/hortsci.27.6.678d.
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The control of enzymatic browning of apple slices with papain is presented. Fresh apple slices dipped in a 1% Papain solution for 2 min did not brown for more than 12 hours at room temperature. Papain also gave good browning control of sliced pears. Further study indicated that polyphenoloxidase, a key enzyme involved in browning, was inactivated by this treatment.
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Daud, Luqman Ebow Ibn, and Isaac Nyambe Simate. "Drying Kinetics of Sliced Pineapples in a Solar Conduction Dryer." Energy and Environment Research 7, no. 2 (September 29, 2017): 14. http://dx.doi.org/10.5539/eer.v7n2p14.
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As a means of adding value to pineapple production and minimising post-harvest losses, sliced pineapples were dried using a Solar Conduction Dryer (SCD) and appropriate thin layer drying models to predict drying were developed whilst the performance of the SCD was also investigated. For the period of the experiment, ambient temperature and temperature in the dryer ranged from 24 to 37 °C and 25 to 46 ℃ respectively. The performance of the dryer was compared to open sun drying using pineapple slices of 3-5 mm in thickness where the slices were reduced from an average moisture content of 85.42 % (w.b.) to 12.23 % (w.b.) by the SCD and to 51.51 % (w.b.) by the open sun drying in 8 hours effective drying time. Pineapple slices of thicknesses 3 mm, 5 mm, 7 mm and 10 mm were simultaneously dried in the four drying chambers of the SCD and their drying curves simulated with twelve thin layer drying models. The Middilli model was found as the best fitted thin layer drying model for sliced pineapples. The optimum fraction of drying tray area that should be loaded with pineapples was also investigated by simultaneously loading 7 mm slices of pineapples at 50, 75, and 100 percent of drying tray area. Loading the slices at 50, 75 and 100 percent of drying tray area gave overall thermal efficiencies of 23, 32 and 44 percent, respectively, hence loading pineapple slices at 100 percent drying tray area was recommended as the best.
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Pai, Karnire Sadashiv, Susarla K. Shankar, and Vijayalakshmi Ravindranath. "A simple and inexpensive slicer for preparation of brain slices." Journal of Neuroscience Methods 37, no. 3 (May 1991): 209–14. http://dx.doi.org/10.1016/0165-0270(91)90026-v.
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Geiger, J., J. Bischofberger, I. Vida, U. Fröbe, S. Pfitzinger, H. Weber, K. Haverkampf, and P. Jonas. "Patch-clamp recording in brain slices with improved slicer technology." Pflügers Archiv - European Journal of Physiology 443, no. 3 (January 2002): 491–501. http://dx.doi.org/10.1007/s00424-001-0735-3.
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Howell, Carina Endres, and James Endres Howell. "Sectioning Clay Models Makes Anatomy & Development Tangible." American Biology Teacher 72, no. 5 (May 1, 2010): 313–14. http://dx.doi.org/10.1525/abt.2010.72.5.12.
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Clay models have proved to be useful teaching aids for many topics in biology that depend on three-dimensional reasoning. Students studying embryonic development struggle to mentally reconstruct the three-dimensional structure of embryos and larvae by observing prepared slides of cross-sectional slices. Students who build clay models of embryos and slice them into cross sections, however, have a much easier time interpreting the slices of real embryos and gain a deeper understanding of development in three dimensions.
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Pérez, Sergio, Josep Silva, and Salvador Tamarit. "Automatic Testing of Program Slicers." Scientific Programming 2019 (February 25, 2019): 1–15. http://dx.doi.org/10.1155/2019/4108652.
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Program slicing is a technique to extract the part of a program (the slice) that influences or is influenced by a set of variables at a given point (the slicing criterion). Computing minimal slices is undecidable in the general case, and obtaining the minimal slice of a given program is normally computationally prohibitive even for very small programs. Therefore, no matter what program slicer we use, in general, we cannot be sure that our slices are minimal. This is probably the fundamental reason why no benchmark collection of minimal program slices exists. In this work, we present a method to automatically produce quasi-minimal slices. Using our method, we have produced a suite of quasi-minimal slices for Erlang that we have later manually proved they are minimal. We explain the process of constructing the suite, the methodology and tools that were used, and the results obtained. The suite comes with a collection of Erlang benchmarks together with different slicing criteria and the associated minimal slices.
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Desrizal, Ricky Aldian, Rivanol Chadry, and Hendri Candra Mayana. "PEMBUATAN MESIN PENGIRIS BAWANG." Jurnal Teknik Mesin 12, no. 1 (July 12, 2019): 24–31. http://dx.doi.org/10.30630/jtm.12.1.185.
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The main goal to be achieved is to be able to make an onion slicing machine so that it can answer the problem if the onion slicing is carried out in a larger capacity. The onion slicing machine is made to support the increase in the production of shallot slices, which are ready to be fried for the production of scallion onions in household industries. In a small scale, the work can be done manually with a knife or other simple cutting tool. Problems will arise if large quantities of sliced or cut production are available. In order to facilitate the community in processing shallots and learn about the problems, namely how to produce a shallot slicing machine with uniform slices results using different slope angles on the knife. the working principle of this machine is the Onion which has been peeled dry skin inserted into the funnel then the plate on the back of which has a knife, will rotate because it is driven by an electric motor. As a result of the rotation the onion will be sliced and the slice will fall down, and below it a container will be used as a cross section of the onion which has been finished sliced as a result
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Alrubaiee, M., S. K. Gayen, R. R. Alfano, and J. A. Koutcher. "Spectral and Temporal Near-Infrared Imaging of Ex Vivo Cancerous and Normal Human Breast Tissues." Technology in Cancer Research & Treatment 4, no. 5 (October 2005): 457–69. http://dx.doi.org/10.1177/153303460500400501.
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Cancerous and normal ex vivo human breast tissues were investigated using spectroscopic and time-sliced two-dimensional (2- D) transillumination imaging methods in order to demonstrate the importance and potential of spectral and temporal measurements in breast cancer detection and diagnosis. The experimental arrangement for time-sliced optical imaging used 120 fs, 1 kHz repetition-rate, 800 nm light pulses from a Ti:sapphire laser system for sample illumination, and a 80 ps resolution ultrafast gated intensified camera system for recording 2- D time-sliced images. The spectroscopic imaging arrangement used 1225–1300 nm tunable output of a Cr: forsterite laser for sample illumination, a Fourier space gate to discriminate against multiple-scattered light, and a near-infrared area camera to record 2- D images. Images recorded with earlier temporal slices of transmitted light highlighted tumors, while those recorded with later slices accentuated normal tissues. When light was tuned closer to the 1203 nm absorption resonance of adipose tissues, a marked enhancement in contrast between the images of adipose and fibrous tissues was observed. A similar wavelength-dependent difference between normal and cancerous tissues was observed. These results correlate well with pathology and nuclear magnetic resonance based analyses of the samples.
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Zhang, Jing, Jin Xu, Kai Jia, Yimin Yin, and Zhengming Wang. "Optimal Sliced Latin Hypercube Designs with Slices of Arbitrary Run Sizes." Mathematics 7, no. 9 (September 16, 2019): 854. http://dx.doi.org/10.3390/math7090854.
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Sliced Latin hypercube designs (SLHDs) are widely used in computer experiments with both quantitative and qualitative factors and in batches. Optimal SLHDs achieve better space-filling property on the whole experimental region. However, most existing methods for constructing optimal SLHDs have restriction on the run sizes. In this paper, we propose a new method for constructing SLHDs with arbitrary run sizes, and a new combined space-filling measurement describing the space-filling property for both the whole design and its slices. Furthermore, we develop general algorithms to search for the optimal SLHD with arbitrary run sizes under the proposed measurement. Examples are presented to illustrate that effectiveness of the proposed methods.
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Okogeri, Otu. "Improving the Frying Stability of Peanut oil through blending with Palm kernel Oil." Journal of Food Research 5, no. 1 (December 28, 2015): 82. http://dx.doi.org/10.5539/jfr.v5n1p82.
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The present work explores the possibility of improving the frying stability of peanut oil, by decreasing its level of unsaturation using tropical oil. Blends comprising of 35.92-46.63% oleic acid, 17.74-25.41% linoleic acid, and less than 0.01% linolenic acid were studied. The fatty acid compositions were attained by blending peanut oil (PNO) and palm kernel oil (PKO) at 90:10; 80:20; 70:30; and 60:40 ratios respectively. The blends were used to fry sliced yam and subsequently subjected to chemical analyses while the fried yam slices were subjected to sensory evaluation. Pure peanut oil was also used to fry sliced yam, and served as control. Findings from this study indicate that the blends recorded lower values of total polar compounds (7.90-14.60%) than the control (15.40%); and lower values of FFA (0.90-1.45% vs. 1.09% for the control) with the exception of the 60:40 blend which recorded FFA value of 1.45%. In terms of acceptability of taste, flavour and overall acceptability, yam slices fried in the control oil were generally preferred over those fried in blends; however among the blends, slices fried in 90:10 and 80:20 blends recorded the highest scores for overall acceptability and were preferred by the panelists more than those fried in the 70:30 and 60:40 blends. In terms of acceptability of appearance no significant difference was obtained for slices fried in the different blends. Findings from this work further suggest that peanut oil for frying purpose can be substituted with PNO/PKO blends of up to 80:20 ratio.
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de Farias, Raimundo Pereira, Rosilda Sousa Santos, Ricardo Soares Gomes, Wilton Pereira da Silva, Gustavo Henrique de Almeida Barbalho, Atacy Maciel de Melo Cavalcante, and Antonio Gilson Barbosa de Lima. "Drying of Banana Slices in Cylindrical Shape: Theoretical and Experimental Investigations." Defect and Diffusion Forum 399 (February 2020): 183–89. http://dx.doi.org/10.4028/www.scientific.net/ddf.399.183.
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This work presents a drying study of banana fruit (cylindrical slices) using heat, mass and shrinkage lumped models, and experiments in different drying conditions. Whole bananas were peeled, sliced manually (cylindrical pieces) and dried in an oven at constant drying condition (40 and 70°C). Drying, heating and shrinkage lumped models were proposed and fitted to experimental data. Results revealed which air temperature affects significantly the moisture removal, heating and shrinkage of bananaslices. Furthermore, results revealed which air temperature affects significantly the moisture migration, heating and shrinkage rates of banana slices. The fitted results presented good agreement with experimental data.
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Wilbur, Frederick. "Sliver." Appalachian Review 49, no. 3 (2021): 102–3. http://dx.doi.org/10.1353/aph.2021.0067.
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McClure, William Fred, Hisashi Maeda, Jian Dong, Yongliang Liu, and Yukihiro Ozaki. "Two-Dimensional Correlation of Fourier Transform Near-Infrared and Fourier Transform Raman Spectra I: Mixtures of Sugar and Protein." Applied Spectroscopy 50, no. 4 (April 1996): 467–75. http://dx.doi.org/10.1366/0003702963906177.
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Two-dimensional (2D) correlation of near-infrared (NIR) and Raman spectra was carried out for mixtures of protein (lysozyme) and sugar (sucrose) to investigate the potential of this technique for qualitative NIR spectral interpretation. Cross-correlation by least-squares was employed to assess changes in both sets of spectra which result from changes in the set of sample spectra. Fourier transform (FT) NIR and NIR-excited FT-Raman spectra were measured for each of the samples under the same conditions, and point-for-point 2D cross-correlation was calculated. In this technique, each wavenumber in the NIR region gives rise to a sliced Raman spectrum where each data point is correlated to the NIR wavenumber, while each wavenumber in a Raman spectrum provides a sliced NIR spectrum in which each data point is correlated to the Raman wavenumber. For example, choosing NIR wavenumbers 7272, 6960, 6324, and 4812 cm−1 gives sliced Raman spectra with features attributable to sucrose, while choosing NIR wavenumbers at 8424, 5148, 5052, and 4584 cm−1 provides slices with distinct lysozyme features. Therefore, the technique permits the determination of the most probable origin of NIR signals by connecting NIR spectra, which have rather broad and overlapped bands, to Raman spectra consisting of sharp and clearly separated bands. It is also possible to produce sliced NIR spectra of lysozyme and sucrose by properly selecting wavenumbers in their Raman spectra. The NIR slices explain which wavenumbers in the NIR region are correlated to lysozyme or to sucrose. Thus, 2D correlation spectroscopy helps explain the reasons why certain wavenumbers are selected in a chemometric calibration model.
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BRACKETT, R. E., Y. Y. HAO, and M. P. DOYLE. "Ineffectiveness of Hot Acid Sprays to Decontaminate Escherichia coli O157:H7 on Beef." Journal of Food Protection 57, no. 3 (March 1, 1994): 198–203. http://dx.doi.org/10.4315/0362-028x-57.3.198.
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The efficacy of warm (20°C) and hot (55°C) acetic, citric and lactic acid sprays on survival of Escherichia coli O157:H7 on raw beef was determined. Fresh, raw beef sirloin tips were sliced into ca. 1-cm slices with a sanitized slicer. Discs (5-cm diameter, ca. 25-g) were then taken from internal areas of each slice and inoculated with a 5-strain mixture of E. coli O157:H7 such that final populations on beef samples were 103 or 106 CFU/g. After standing for 15 min, each inoculated disc was sprayed with 1 mi of 0, 0.5, 1.0 and 1.5% of each acid at 20 or 55°C using an atomizer. Acid-treated meat samples were allowed to dry for 15 min and held at 5°C for up to 13 days in sterile plastic pouches. Escherichia coli O157:H7 was acid tolerant, and acids did not differ appreciably in their lack of antimicrobial activity on E. coli O157:H7. For example, reductions in populations differed by <0.3 logl0 CFU/g immediately after treatment and < 0.5 logl0 CFU/g after 13 days incubation, compared to untreated Controls. None of the acid treatments appreciably reduced E. coli O157:H7 on beef samples nor were any of the acid treatments judged effective for practical uses.
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Pinnavaia, Simona, Emilio Senesi, Anne Plotto, Jan A. Narciso, and Elizabeth A. Baldwin. "Flavor and Other Quality Factors of Enzyme-peeled Oranges Treated with Citric Acid." HortScience 42, no. 7 (December 2007): 1644–50. http://dx.doi.org/10.21273/hortsci.42.7.1644.
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Oranges can be satisfactorily processed for fresh slices using a process of enzyme infiltration under vacuum. Scored ‘Valencia’ and ‘Hamlin’ oranges were placed under 90 kPa vacuum in water, 1% citric acid (CA), or 1000 ppm pectinase (Ultrazym) at 30 °C for 2 min followed by 30 min incubation in air. After peeling, fruit were washed, cut, and all but CA-infused slices were dipped in water or 1% CA for 2 min. Drained slices were placed in sealed 454-mL deli containers and stored at 5 °C for up to 21 days. All ‘Valencia’ slices had microbial counts less than 1.0 log cfu·g−1 (cfu = colony-forming units) after 7 days storage, and slices from CA-infused fruit had less than 1.0 log cfu·g−1 after 21 days storage. For ‘Hamlin’, CA dips controlled bacterial growth on slices from water-infused oranges, except at 14 days. Enzyme-infused oranges resulted in slices with lower counts for both cultivars. CA-treated sliced (post enzyme treatment or by infusion) oranges had higher titratable acidity initially (‘Hamlin’) and after 14 days (‘Valencia’). When presented to a taste panel, ‘Valencia’ slices from enzyme-peeled fruit were preferred for texture after 2 days and 8 days in storage. In contrast, slices from fruit infused with water or citric acid were least preferred, were firmer, and had thicker segment membranes. Appearance of enzyme-treated fruit was preferred for ‘Hamlin’ oranges. Enzyme treatments increased levels of aroma volatiles, methanol and methyl butanoate, in ‘Hamlin’ slices, but overall sensory flavor data were unaffected.
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Murthy, M. R. V., and P. de Grandpré. "A longitudinal slicer for obtaining multiple uniform slices from cylindrical polyacrylamide gels." Analytical Biochemistry 152, no. 1 (January 1986): 35–38. http://dx.doi.org/10.1016/0003-2697(86)90114-4.
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Rice, M. E., M. A. Perez-Pinzon, and E. J. Lee. "Ascorbic acid, but not glutathione, is taken up by brain slices and preserves cell morphology." Journal of Neurophysiology 71, no. 4 (April 1, 1994): 1591–96. http://dx.doi.org/10.1152/jn.1994.71.4.1591.
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1. We have determined the ascorbic acid (ascorbate) and glutathione (GSH) content of cortical and hippocampal slices from rat brain after prolonged (6h) incubation and have correlated these levels with the histological quality of the slices. Ascorbate and GSH levels in control and sliced tissue were determined by high performance liquid chromatography (HPLC) with electrochemical detection. Cell morphology of incubated slices was compared with that of intact tissue in cresyl violet stained tissue sections. 2. Roughly 70% of tissue ascorbate and GSH was lost from slices during incubation in vitro. Normal in vivo levels of ascorbate (2-3 mumol g-1 tissue wet weight) could be maintained by including 200-400 microM ascorbate (typical extracellular concentration) in the incubation media. By contrast, the loss of GSH could not be prevented by incubation with GSH. 3. The morphology of cells in hippocampal slices incubated under conditions that maintained ascorbate content and compartmentalization were similar to those of intact tissue. Ascorbate protected pyramidal cells in CA1 and CA3 regions of the hippocampus from the degeneration that was seen in slices incubated in ascorbate-free media. 4. These data suggest that loss of endogenous antioxidants may be a major factor in neuronal loss in vitro and support the notion that ascorbate is an endogenous neuroprotective agent.
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CARR, T. P., and J. A. MARCHELLO. "Microbial Changes of Precooked Beef Slices as Affected by Packaging Procedure." Journal of Food Protection 49, no. 7 (July 1, 1986): 534–36. http://dx.doi.org/10.4315/0362-028x-49.7.534.
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Precooked beef slices from top round roasts were used in replicate trials to determine the effects of packaging treatment upon microbial growth during retail storage. Roasts were dry roasted to an internal temperature of 60°C, cooled for 1 h, then sliced (3 to 4 mm) and packaged in vacuum or an atmosphere containing 15% CO2/40% O2/45% N2. Slices were stored either at 2, 6 or 10°C for up to 21 d. Enumeration of psychrotrophs, mesophiles, thermophiles and molds was determined after 0, 7, 14 and 21 d of storage. At 6 and 10°C storage, psychrotrophic organisms did not increase (P<0.05) on vacuum packaged beef slices during the 21-d storage period, but did increase (P<0.05) on slices stored in the gas mixture. Conversely, at 2°C storage, psychrotrophs increased (P<0.05) in vacuum at day 21 but not under gas atmosphere storage. Mesophiles did not increase significantly at 2 or 6°C storage within either packaging treatment during 21 d of storage. Mold growth did not occur on slices stored at 2°C.
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CARR, T. P., and J. A. MARCHELLO. "Growth of Aerobic Psychrotrophs and Color Changes of Precooked Beef Slices as Affected by Packaging Procedure1." Journal of Food Protection 50, no. 9 (September 1, 1987): 733–36. http://dx.doi.org/10.4315/0362-028x-50.9.733.
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Precooked beef slices from top round roasts were used in replicate trials to determine the effects of packaging treatment upon shelf-life characteristics (microbial growth and color attributes) during retail storage. Roasts were dry-roasted to an internal temperature of 60°C, cooled for 1 h, then sliced (3–4 mm). Slices were packaged in: (a) vacuum; (b) 15% CO2, 40% O2, 45% N2; (c) 15% CO2, 20% O2, 65% N2; or (d) 15% CO2, 10% O2, 75% N2 and held at 4°C for up to 18 d. Enumeration of microorganisms and determination of color attributes were done at 0, 3, 6, 9, 12, 15, and 18 d of storage. Psychrotrophic counts were higher (P<.05) on slices stored 9–18 d in atmospheres containing ambient (20%) oxygen level as compared to the other packaging treatments. Vacuum packaging exhibited a greater lag phase for psychrotrophs. Vacuum packaged slices maintained a superior cooked beef color for 18 d and had greater (P<.05) chroma readings, indicating a greater color intensity.
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Brown, Alistair R., G. Serpell Edwards, and Robert E. Howard. "Fault slicing—A new approach to the interpretation of fault detail." GEOPHYSICS 52, no. 10 (October 1987): 1319–27. http://dx.doi.org/10.1190/1.1442245.
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The manner in which a fault intersects a hydrocarbon reservoir affects production characteristics and thus must be understood in great detail. A 3-D seismic data volume can be sliced interactively to yield seismic sections parallel to a fault plane. These fault slices can then be used in several ways for the study of faults. Tracking of correlative horizons on fault slices provides a map of fault throw and permits study of the throw as a function of vertical traveltime and horizontal position. Because a fault slice remains within one major fault block, the study of growth relationships in that block is facilitated. Splinter faults, which are also significant in development and production, can be studied effectively on fault slices because of the uniform proximity of these sections to the parent fault. We conclude that there is some uniformity in azimuth between splinter faults and their parent.
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Trunek, Andrew J., Philip G. Neudeck, Andrew A. Woodworth, J. Anthony Powell, David J. Spry, Balaji Raghothamachar, and Michael Dudley. "Lateral Growth Expansion of 4H/6H-SiС M-Plane Pseudo Fiber Crystals by Hot Wall CVD Epitaxy." Materials Science Forum 717-720 (May 2012): 33–36. http://dx.doi.org/10.4028/www.scientific.net/msf.717-720.33.
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Lateral expansion of small mixed polytype 4H/6H-SiC and 6H-SiC slivers were realized by hot wall chemical vapor deposition (HWCVD). Small slivers cut from m-oriented (11 ̅00) SiC boule slices containing regions of 4H and 6H-SiC or just single polytype 6H-SiC were exposed to HWCVD conditions using standard silane/propane chemistry for a period of up to eight hours. The slivers exhibited approximately 1500 μm (1.5 mm) of total lateral expansion. Initial analysis by synchrotron white beam x-ray topography (SWBXT) confirms, that the lateral growth was homoepitaxial, matching the polytype of the respective underlying region of the seed sliver.
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Kuriu, Satoru, Tetsuya Kadonosono, Shinae Kizaka-Kondoh, and Tadashi Ishida. "Slicing Spheroids in Microfluidic Devices for Morphological and Immunohistochemical Analysis." Micromachines 11, no. 5 (May 6, 2020): 480. http://dx.doi.org/10.3390/mi11050480.
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Microfluidic devices utilizing spheroids play important roles in in vitro experimental systems to closely simulate morphological and biochemical characteristics of the in vivo tumor microenvironment. For the observation and analysis of the inner structure of spheroids, sectioning is an efficient approach. However, conventional microfluidic devices are difficult for sectioning, and therefore, spheroids inside the microfluidic channels have not been sliced well. We proposed a microfluidic device created from embedding resin for sectioning. Spheroids were cultured, embedded by resin, and sectioned in the microfluidic device. Slices of the sectioned spheroids yielded clear images at the cellular level. According to morphological and immunohistochemical analyses of the slices of the spheroid, specific protein distribution was observed.
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CALCINES, A., R. L. LÓPEZ, and M. COLLADOS. "MuSICa: THE MULTI-SLIT IMAGE SLICER FOR THE EST SPECTROGRAPH." Journal of Astronomical Instrumentation 02, no. 01 (September 2013): 1350009. http://dx.doi.org/10.1142/s2251171713500098.
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Integral field spectroscopy (IFS) is a technique that allows one to obtain the spectra of all the points of a bidimensional field of view simultaneously. It is being applied to the new generation of the largest night-time telescopes but it is also an innovative technique for solar physics. This paper presents the design of a new image slicer, MuSICa (Multi-Slit Image slicer based on collimator-Camera), for the integral field spectrograph of the 4-m aperture European Solar Telescope (EST). MuSICa is a multi-slit image slicer that decomposes an 80 arcsec2 field of view into slices of 50 μm and reorganizes it into eight slits of 0.05 arcsec width × 200 arcsec length. It is a telecentric system with an optical quality at diffraction limit compatible with the two modes of operation of the spectrograph: spectroscopic and spectro-polarimetric. This paper shows the requirements, technical characteristics and layout of MuSICa, as well as other studied design options.
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Fauzi, Ahmad Sulhan, Engga Predianto, and Fatkur Rhohman. "Mesin Pencacah Cengkeh." Rekayasa 10, no. 1 (February 8, 2018): 59. http://dx.doi.org/10.21107/rekayasa.v10i1.3605.
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<p><em>Telah dirancang mesin pencacah cengkeh untuk skala home industry dengan modifikasi model pisau dan sistem perajangan. Perancangan mesin menggunakan variasi model pisau, pisau pertama berbentuk memanjang horisontal dengan dimensi alas pisau 15 mm, tinggi pisau 3 mm, panjang 150 mm. Pisau kedua dengan bentuk zigzag horisontal dengan dimensi alas pisau 20 mm, tinggi 3 mm, panjang 50 mm. Modifikasi bentuk pisau ini diharapkan memberikan perbedaan hasil cacahan yang halus dan teratur. Dalam perancangan mesin pencacah cengkeh ini juga ditentukan daya motor yang akan digunakan yaitu 0,4625 HP pada putaran 1.400 Rpm. Perancangan mesin pencacah cengkeh ini diharapkan bisa menghasilkan mesin yang sederhana dan mudah digunakan dengan kualitas yang baik, untuk kapasitas pencacahan kurang lebih 5 kg/jam. Dengan menggunakan mesin pencacah ini dalam jangka panjang diharapkan bisa membantu meningkatkan pendapatan masyarakat di daerah penghasil cengkeh</em><em>.</em></p><p><em>Kata Kunci: model pisau, sistem perajangan, hasil cacahan.</em></p><p><strong> </strong></p><p><strong>ABSTRACT</strong></p><p><em>It has been designed clove slicer machine for home industry scale with knife modification and slicer system. The machine used a variation of the knife model, the first knife was horizontally elongated with the dimensions of the knife layer 15 mm, 3 mm height, 150 mm length and the knife length 50 mm. The second knife with a horizontal zigzag with the dimensions of the layer knife 20 mm, 3 mm height, 50 mm long. The modification of knife shape is expected to give the good difference and orderly sliced results. In designed of this machine also determined the clove slicer force motor power, it will be used 0.4625 HP at 1,400 Rpm. The design of clove slicer machine is expected to produce a simple and easy to use machine in good quality, for slicering capacity of approximately 5 kg/hour. In the future, using this slicer machine is expected to improve income of the clove-producing societies.</em></p><em>Keywords: knife, slicer system, sliced result.</em>
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Ha, Jae-Won, Sang-Ryeol Ryu, and Dong-Hyun Kang. "Evaluation of Near-Infrared Pasteurization in Controlling Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium, and Listeria monocytogenes in Ready-To-Eat Sliced Ham." Applied and Environmental Microbiology 78, no. 18 (July 6, 2012): 6458–65. http://dx.doi.org/10.1128/aem.00942-12.
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ABSTRACTThis study was conducted to investigate the efficacy of near-infrared (NIR) heating to reduceSalmonella entericaserovar Typhimurium,Escherichia coliO157:H7, andListeria monocytogenesin ready-to-eat (RTE) sliced ham compared to conventional convective heating, and the effect of NIR heating on quality was determined by measuring the color and texture change. A cocktail of three pathogens was inoculated on the exposed or protected surfaces of ham slices, followed by NIR or conventional heating at 1.8 kW. NIR heating for 50 s achieved 4.1-, 4.19-, and 3.38-log reductions in surface-inoculatedS.Typhimurium,E. coliO157:H7, andL. monocytogenes, respectively, whereas convective heating needed 180 s to attain comparable reductions for each pathogen. There were no statistically significant (P> 0.05) differences in reduction between surface- and internally inoculated pathogens at the end of NIR treatment (50 s). However, when treated with conventional convective heating, significant (P< 0.05) differences were observed at the final stages of the treatment (150 and 180 s). Color values and texture parameters of NIR-treated (50-s treatment) ham slices were not significantly (P> 0.05) different from those of nontreated samples. These results suggest that NIR heating can be applied to control internalized pathogens as well as surface-adhering pathogens in RTE sliced meats without affecting product quality.
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NG, WOOI FANG, BRUCE E. LANGLOIS, and WILLIAM G. MOODY. "Fate of Selected Pathogens in Vacuum-Packaged Dry-Cured (Country-Style) Ham Slices Stored at 2 and 25°C†." Journal of Food Protection 60, no. 12 (December 1, 1997): 1541–47. http://dx.doi.org/10.4315/0362-028x-60.12.1541.
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Whole dry-cured (country-style) hams from six manufacturers were sliced and the slices randomly allotted into five treatment groups per manufacturer. One treatment group served as a control and slices in the four other treatment groups were inoculated with approximately 105 CFU/g of ham of either Escherichia coli O157:H7, Listeria monocytogenes, a mixture of three Salmonella spp. (Salmonella typhimurium, Salmonella enteritidis and Salmonella choleraesuis), or Staphylococcus aureus. All ham slices were vacuum-packaged with half of the packages in each treatment group stored at 25°C and half stored at 2°C. Two packages from each manufacturer for each treatment and storage temperature were examined after storage for 0,7, 14,21, and 28 days. S. aureus was detected in 2 of 60 control slices, Salmonella in 2 of 120, L. monocytogenes in 4 of 120, and E. coli O157:H7 was not detected in any of the 120 control ham slices analyzed before or after storage. Aerobic (26 and 35°C) populations of the control vacuum-packaged hams slices increased (P < 0.05) with storage time and the increase in populations was greater (P < 0.05) in vacuum-packaged hams slices at 25 than at 2°C. The extent of the decreases in populations of the inoculated pathogens during storage of vacuum-packaged dry-cured ham slices varied with manufacturer (P < 0.05) and storage temperature (P < 0.05). Decreases in Salmonella spp. and E. coli O157:H7 populations were greater (P < 0.05) in slices stored at 25 than at 2°C, while decreases in L. monocytogenes were similar at both storage temperatures. Staphylococcus aureus enterotoxin was not detected in either S. aureus-inoculated or control ham slices after storage for 28 days. Survival of these pathogens in vacuum-packaged dry-cured ham slices suggests that contaminated hams may pose a safety risk to consumers if consumed without adequate cooking.
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Effendi, Riki, and Muhammad Khumaidi. "Perancangan mesin perajang bawang serbaguna berpenggerak motor listrik dengan kapasitas 55 kg/jam." Jurnal POLIMESIN 16, no. 2 (August 30, 2018): 47. http://dx.doi.org/10.30811/jpl.v16i2.584.
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Abstract This study aims to create a versatile multipurpose machine design to support increasing production of Usaha Masyarakat Kecil Menengah (UMKM), especially in the business of onion slices that are ready to be fried. The design of this machine has several concepts with steps such as: requirement, problem analysis and specification, design of machine concept, technical analysis, modeling up to work drawing, tool making, assembling and testing. This machine uses electric motors with low power and the price is relatively cheap, so this machine is affordable for the community of UMKM. After doing research on slicing machine of onion by using onion slicer got maximum capacity of 55 kg per hour with 400 rpm slicing knife rotation and 1 mm slice thickness. Keywords: Designing, Chopping Machine, Red Onion, Slicer
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Ezzedine El Dandachy, Mohamad, Matthieu Briffaut, Stefano Dal Pont, and Frederic Dufour. "Induced Anisotropic Gas Permeability of Concrete due to Coupled Effect of Drying and Temperature." Key Engineering Materials 711 (September 2016): 871–78. http://dx.doi.org/10.4028/www.scientific.net/kem.711.871.
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An experimental campaign is carried out to study the effect of drying shrinkage and temperature on multi-directional gas permeability of dry concrete. Thermal loadings up to 250°C are applied on concrete samples in cylinder (11×22) and dog-bone forms (total length of 61 cm). Samples are sliced for permeability measurements. Permeabilities in longitudinal and radial directions are addressed. The cylinder samples are first sliced then dried or heated whilst the dog-bone samples are first dried or heated then sliced. The average of initial intrinsic permeability for the slices (5 cm height, 11 cm diameter) obtained from the (11×22) samples is found isotropic and equal to 2.93×10-17 m2. In this case, drying shrinkage is isotropic. Furthermore, it is shown that for the dog-bone samples, drying shrinkage may induce micro-cracks preferentially in a certain direction which induces permeability anisotropy. Finally, the evolution of the normalized intrinsic permeability with respect to initial permeability versus temperature is found isotropic. An exponential fitting of intrinsic permeability versus temperature is found based on experimental measurements.
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Gonzalez-Fandos, Elena, Maria Vazquez de Vazquez de Castro, Alba Martinez-Laorden, and Iratxe Perez-Arnedo. "Behavior of Listeria monocytogenes and Other Microorganisms in Sliced Riojano Chorizo (Spanish Dry-Cured Sausage) during Storage under Modified Atmospheres." Microorganisms 9, no. 7 (June 25, 2021): 1384. http://dx.doi.org/10.3390/microorganisms9071384.
Full textAbstract:
Sliced ready-to-eat meat products packaged under modified atmospheres are often marketed since they cover consumer demands. The slicing process could be a potential risk for consumers since contamination with Listeria monocytogenes could occur during this stage. The current study evaluated the behavior of L. monocytogenes and other microorganisms in commercial sliced Riojano chorizo. This meat product was sliced and inoculated with L. monocytogenes (3.5 log CFU/g) before packaging under different atmospheres (air, vacuum, 100% N2, 20% CO2/80% N2 and 40% CO2/60% N2) and stored at 4 °C for up to 60 days. Samples were taken on days 0, 7, 21, 28 and 60 of storage. L. monocytogenes, mesophiles, Enterobacteriaceae, lactic acid bacteria, Micrococcaceae, molds and yeast counts were evaluated. Additionally, water activity, humidity and pH were determined. L. monocytogenes counts decreased in inoculated sliced chorizo during storage. Packaging conditions and day of storage influenced microbial counts. After 60 days, a significant reduction (p ≤ 0.05) in the initial Listeria contamination levels (3.5. log CFU/g) between 1.1 and 1.46 logarithmic units was achieved in the sausages packaged in modified atmosphere. The highest reductions were observed in slices packaged in 40% CO2/60% N2 after 60 days of storage at 4 °C.
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CEGIELSKA-RADZIEJEWSKA, RENATA, and JAN PIKUL. "Sodium Lactate Addition on the Quality and Shelf Life of Refrigerated Sliced Poultry Sausage Packaged in Air or Nitrogen Atmosphere." Journal of Food Protection 67, no. 3 (March 1, 2004): 601–6. http://dx.doi.org/10.4315/0362-028x-67.3.601.
Full textAbstract:
The aim of this study was to determine the effect of sodium lactate addition on shelf-life extension of sliced poultry sausage packaged both in air and nitrogen atmospheres and stored in refrigerated conditions. Basic chemical composition, pH, and malonaldehyde content were assayed and color measurement using the reflection method was carried out. Microbiological examination consisted of determination of total number of aerobic psychrotrophic bacteria and number of lactic acid bacteria. Sensory evaluation of products was performed. Microbiological and sensory quality of sliced poultry meat sausage was dependent on the addition during production of sodium lactate and the composition of gases (air or nitrogen) used in packaging. Slices of poultry sausage with 1% as well as 2% of sodium lactate maintained their initial quality of evaluated sensory attributes longer, irrespective of the applied gases. Sodium lactate inhibited growth of aerobic psychrotrophic bacteria and lactic acid bacteria during refrigerated storage. Sodium lactate also inhibited the formation of malonaldehyde in sliced poultry sausage during refrigerated storage. The effectiveness of this process depended on the concentration of sodium lactate addition. It was concluded that 1% as well as 2% addition of sodium lactate could extend the shelf life of sliced poultry sausage packaged in air atmosphere and stored at 5 to 7°C by 3 or 4 times, respectively. Sliced poultry sausage treated with 2% sodium lactate packed in nitrogen had the longest (35-day) shelf life. This was a sevenfold increase in the shelf life of sliced poultry sausage compared with the control.
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OLLINGER-SNYDER, PATRICIA A., and M. EILEEN MATTHEWS. "Cook/Chill Foodservice System with a Microwave Oven: Coliforms and Aerobic Counts from Turkey Rolls and Slices1." Journal of Food Protection 51, no. 2 (February 1, 1988): 84–86. http://dx.doi.org/10.4315/0362-028x-51.2.84.
Full textAbstract:
Turkey was sampled for total aerobic plate counts and coliform counts, before and after cooking, after chilled storage and after reheating in a microwave oven. Frozen turkey rolls were thawed for 48 h at 3°C. Rolls were then cooked (105, 135 and 165°C) to an internal temperature of 77°C. Cooked rolls were placed into a refrigerator operating at 1°C and chilled for 24 h. Rolls were removed from the refrigerator, sliced and refrigerated for ≤ 2 1/2 h to simulate holding conditions in a hospital cook/chill foodservice system. Slices were reheated for 30 or 40 s in a microwave oven. For the raw product, total aerobic plate counts and coliform counts ranged from 78,000 – 615,000/g and 1,600 – 38,000/g, respectively. No coliforms were found in turkey rolls following cooking and chilled storage and turkey slices reheated in a microwave oven. Cooking turkey rolls resulted in reduction of two to five orders of magnitude in total aerobic plate counts. For most trials of the experiment, counts were further reduced when turkey slices were reheated in a microwave oven. These low microbial counts may be attributed to cooking turkey rolls to an end point temperature of 77°C and storing chilled at 1°C before reheating the slices in a microwave oven.
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Ozgen, Filiz, and Nevin Celik. "Evaluation of Design Parameters on Drying of Kiwi Fruit." Applied Sciences 9, no. 1 (December 20, 2018): 10. http://dx.doi.org/10.3390/app9010010.
Full textAbstract:
In this study, the drying of kiwi fruit in a convective dryer is examined experimentally. Air velocity, thickness of the slices and drying time are the varied parameters in drying process. In the experimental study, kiwi slices having thickness of 4 and 8 mm are dried in the dryer under the conditions of 45 °C temperature of the drying air, 10% relative humidity and 0.5–1.5 m/s drying air velocity. In addition to the tests, the effects of mentioned drying parameters on drying are analyzed by ANOVA (Analysis of Variance) method to find the contribution rate of each parameter. For this aim, an orthogonal array is arranged by using Taguchi design of experiment method. As the results of experiments and variance analysis, it has been determined that, drying air velocity plays a significant effect on total drying time. The minimum drying time (225 min) is achieved for 1.5 m/s for 4 mm slices, and the maximum drying time (750 min) is achieved for 0.5 m/s for the kiwi sample sliced 8 mm thick. It is also concluded that, working with the convective dryer at different velocities is advantageous in terms of preserving brightness and color quality.