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Journal articles on the topic 'Traditional refrigerator'
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1
Petrosov, S. P., M. A. Lemeshko, A. V. Kozhemyachenko, and S. E. Bashnjak. "Methods of calculation of energy losses of the refrigerator when opening its doors." MATEC Web of Conferences 215 (2018): 01018. http://dx.doi.org/10.1051/matecconf/201821501018.
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The problem of energy supply and the problem of energy efficiency of energy consumers are global problems. In the modern world, scientists pay much attention to the tasks of creating new and improving traditional sources of electricity. The tasks of increasing the energy efficiency of electricity consumers remain relevant in the global economy. One of the relatively capacious energy consumers is the Park of refrigerators, household and commercial purposes, which are also being improved in order to increase their energy efficiency. Modernization and improvement of household and commercial refrigerators include the task of designing and using more efficient refrigerators. Energy consumption of compression refrigerators, along with other operational factors, depends on the processes of heat exchange and mass transfer of air from internal chambers to the ambient air. When the doors of the refrigerator chambers are opened, the cooled air in the chambers is replaced with the warmer air of the environment. This process causes the cost of operation of the refrigeration machine and characterizes its energy consumption. In order to minimize this power consumption, knowledge of the process of cool air outflow of their open refrigerator chambers is required. Currently, this process is poorly understood. The article presents an approach to the description of the process of motion of the cooled air from the refrigerator chamber, the main assumptions necessary for the construction of a mathematical model of this process are given, and a method for calculating the heat in the refrigerator chambers associated with the replacement of the cooled air with the ambient air inside the chambers is proposed. The method is based on the laws of gas dynamics, supplemented by some experimental studies. In particular, the well — known Navier-Stokes equation is used as the initial basis. This equation supplemented by the continuity equation of the air flow and other functional dependencies. As a result of mathematical transformations and arguments about the physics of the mass transfer process, finite equations are obtained, which allow describing both the performance of the cooled air flow and the amount of heat introduced into the chambers by external warm air. Mathematical dependences are developed for calculation of parameters of motion of a stream of the cooled air and heat inflows, thus the temperature of ambient air and temperature in chambers of the refrigerator are considered. The results of the research will be useful in the design of new refrigerating machines with reduced energy consumption.
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Olomu, J. M. "Effects of Traditional Methods of Storage on Egg Quality." Nigerian Journal of Animal Production 2, no. 2 (January 15, 2021): 182–87. http://dx.doi.org/10.51791/njap.v2i2.2155.
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THE effectiveness of using maize starch, warm water, cold water, groundnut oil, palm oil and cold storage [refrigerator] in preserving the quality of eggs was studied. Groundnut oil, palm oil and cold storage were equally effective in preserving the quality of eggs while maize starch, cold water and warm water were found ineffective. The effectiveness of palm oil and groundnut oil was further enhanced when the oil-treated eggs were stored in the refrigerator for four weeks. Treatment with groundnut oil for one minute before storage for four weeks was considered the preferred method of preserving the quality of eggs.
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Zhao, Jia Quan, Da Peng Hu, Pei Qi Liu, Feng Xia Liu, and Jin Ji Gao. "Thermodynamic Analysis a Novel Wave Rotor Refrigeration Cycle." Advanced Materials Research 805-806 (September 2013): 537–42. http://dx.doi.org/10.4028/www.scientific.net/amr.805-806.537.
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As a novel generation of thermal separators, the Wave rotor refrigerator (WRR) has replaced the traditional pressure-wave thermal separator. However, the isentropic refrigeration efficiency still needs to be improved compared with expander. A novel WRR system cycle was built and the system performance was thermal analyzed under various parameters, such as expansion efficiency or compression efficiency of wave rotor. The results are used to compare with the traditional WRR system. It is shown that the advantage provided by this novel cycle over the traditional WRR is an expansion process and a compression process is integrated into one unit, with a higher energy transfer efficiency and simple structure. The isentropic refrigeration efficiency of this novel cycle can be more than twice of the traditional WRR under the pressure ratio of 1.1. The experimental works are carrying out.
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Gao, Wei Zeng, Yue Sheng Gu, and Yan Li Zhu. "Design for Refrigerator Assembly." Advanced Materials Research 538-541 (June 2012): 2932–36. http://dx.doi.org/10.4028/www.scientific.net/amr.538-541.2932.
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In refrigerator industry, takt time becomes shorter with the growth of refrigerator production, product configurations become more diverse with the increase of customizing requirements, traditional data acquisition methods and manufacturing resource identification methods cannot meet the need of manufacturing execution system (MES) in job shop scheduling, work in process (WIP) tracking, rapid response of process control and so on. As an automatic identification technology, Radio Frequency Identification (RFID) can be applied to bridge the gap between physical flow of product/part and information flow in enterprise application system due to its characteristics such as automatic identification, long-distance reading, and non-line-of sight. Based on this characteristic, this paper design a real-time MES (RT-MES) for refrigerator production and successfully implements this system based on the actual situation of JAC.
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Duan, Liqiang, and Zhen Wang. "Performance Study of a Novel Integrated Solar Combined Cycle System." Energies 11, no. 12 (December 4, 2018): 3400. http://dx.doi.org/10.3390/en11123400.
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Based on a traditional integrated solar combined cycle system, a novel integrated solar combined cycle (ISCC) system is proposed, which preferentially integrates the solar energy driven lithium bromide absorption refrigeration system that is used to cool the gas turbine inlet air in this paper. Both the Aspen Plus and EBSILON softwares are used to build the models of the overall system. Both the thermodynamic performance and economic performance of the new system are compared with those of the traditional ISCC system without the inlet air cooling process. The new system can regulate the proportions of solar energy integrated in the refrigerator and the heat recovery steam generator (HRSG) based on the daily meteorological data, and the benefits of the solar energy integrated with the absorption refrigeration are greater than with the HRSG. The results of both the typical day performance and annual performance of different systems show that the new system has higher daily and annual system thermal efficiencies (52.90% and 57.00%, respectively), higher daily and annual solar photoelectric efficiencies (31.10% and 22.31%, respectively), and higher daily and annual solar photoelectric exergy efficiencies (33.30% and 23.87%, respectively) than the traditional ISCC system. The solar energy levelized cost of electricity of the new ISCC system is 0.181 $/kW·h, which is 0.061 $/kW·h lower than that of the traditional ISCC system.
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Li, Zhi Hai, Yan Liu, and Yuan Zhong. "Piston Optimization Design of Linear Compressor for Refrigerator." Applied Mechanics and Materials 552 (June 2014): 51–54. http://dx.doi.org/10.4028/www.scientific.net/amm.552.51.
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A linear compressor does not have a crank mechanism to drive the piston and is driven directly by a linear motor, which has a higher electrical efficiency than a traditional rotary induction motor. So it becomes an important research direction of future refrigerator compressor. This paper aims to optimize the structure of piston and cylinder of linear compressor to reduce friction loss and improve compressor’s efficient. From the design analysis and experiment, the structure and material of piston and cylinder are improved. All the support points are on the piston. Material of cast iron is used for piston and cylinder. And phosphate processing is performed on the surface. Experiments verified that the changes can reduce wear and improve the efficiency of the compressor.
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Trifunski, Svetlana, and Dorina Ardelean. "Determination of the antioxidant activity of Ficus carica aqueous extract." Zbornik Matice srpske za prirodne nauke, no. 122 (2012): 25–31. http://dx.doi.org/10.2298/zmspn1222025t.
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The aim of this study was to examine the antioxidant activity of water extracts from fig leaf. Water extracts were prepared according to traditional medicine. The antioxidant activity of the extracts was spectrophotometrically determined. Using the potassium permanganate colorimetric method it was found that the water extract that was maintained at the refrigerator had lower antioxidant activity than extract that was maintained at the room temperature.
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TRZECIAK, M. A., and W. MEISSNER. "Stability of HCT, HGB and RBC values in the Mute Swan (Cygnus olor) blood stored at 4°c and 24°c differs between traditional and multi-parameter automated methods." Journal of the Hellenic Veterinary Medical Society 69, no. 3 (October 10, 2018): 1141. http://dx.doi.org/10.12681/jhvms.18887.
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The objective of this study was to evaluate the influence of time of sample storage, method of analysis, and storage temperature on stability of HCT, HGB, and RBC in avian blood samples. Blood samples from mute swans were stored at 24°C or 4°C. Analyses of HCT, HGB, and RBC were carried out after 5 and 25 hours after collection of blood using both traditional and Cell-Dyn 3700 analyzer methods. Storage temperature had no significant influence on HCT, HGB, and RBC values of mute swan blood. However hematological parameters obtained by the traditional method were significantly lower than the results from the analyzer. Time of storage had a significant influence on values obtained traditionally for HCT, HGB, and RBC, but did not affect results that were obtained by the multi-parameter automated method. These results indicate that the mute swan blood can be stored at both room and refrigerator temperature. However, the analysis should be performed as soon as possible, especially in the case of traditional methods. Reference intervals for this species should always include information about the method used for hemogram determination and time elapsed since the blood collection.
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Longo, Giovanni A., Giulia Righetti, and Claudio Zilio. "Development of an Innovative Raw Milk Dispenser Based on Nanofluid Technology." International Journal of Food Engineering 12, no. 2 (March 1, 2016): 165–72. http://dx.doi.org/10.1515/ijfe-2015-0127.
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Abstract This paper presents the comparative analysis of a traditional raw milk dispenser and an innovative prototype based on nanofluid technology. The traditional raw milk dispenser consists of an off-the-shelf upright air-cooled refrigerator sold on the market, whereas the innovative prototype presents a tank equipped with a serpentine tube jacket operated with Al2O3–ethylene glycol aqueous solution nanofluid. The systems are experimentally analysed in the ambient temperature range of 19–35°C to evaluate the energy performance and the temperature control of the milk tank. The innovative prototype is demonstrated to be superior from the point of view of both energy saving and food safety. In fact, the innovative prototype exhibits a 63–70% energy saving with respect to the traditional one. Furthermore, the prototype distributor is able to reach the “safe” temperature of 4°C in about half of the time required by traditional system and it keeps the milk always in the “safe” temperature range 2–3°C, while the traditional distributor displays locally milk temperature higher than 4°C.
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Ünver, Naciye. "Storage stability and fatty acid composition of Sanliurfa butterfat." Mljekarstvo 71, no. 2 (March 16, 2021): 124–31. http://dx.doi.org/10.15567/mljekarstvo.2021.0205.
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In this research, Sanliurfa butterfat, collected from local small-sized dairy plants located in Karacadağ Region of Sanliurfa, were stored at two different temperatures (4 and 20 °C) for 12 months. The butterfat samples have been analysed to determine some biochemical parameters (free fatty acids, acid value, peroxide value, induction time, and pH) and fatty acid composition on the 1st, 30th, 90th, 120th, 180th, 270th and 360th days of storage. The mean value of free fatty acids, acid value and peroxide value of the butterfat stored in refrigerator conditions (4 °C) were lower, and the induction time was higher than the butterfat stored at room temperature (20 °C) (P<0.05). Furthermore, the acid value, free fatty acids value, C16:1, C17:1, C18:2n6c and MUFA of the butterfat increased significantly during the storage period (P<0.05). The ratio of saturated fatty acid of the butterfat decreased during the storage (P<0.05). According to the results of free fatty acids, traditional Sanliurfa butterfat at room temperature (20 °C) could be stored safely for a maximum of 3 months, while this period could be up to 6 months for the butterfat stored at refrigerated temperature (4 °C).
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Singh, Mahipal, and Xiaoling Ma. "Nucleofection Efficiency of Sheep Primary Fibroblasts Established from Refrigerated Skin." International Journal of Biology 10, no. 4 (July 27, 2018): 12. http://dx.doi.org/10.5539/ijb.v10n4p12.
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Dermal fibroblasts are useful for production of genetically engineered biologically active factors for development of cellular therapies and tissue engineering products for regenerative medicine. However, their transfection efficiencies using traditional non-viral methods are low and vary based on cell-type and species-specific differences. Using nucleofection technology, here we show that the transfection efficiency of primary fibroblasts established after 0-, 35-, and 65-days of postmortem storage of sheep skin tissues in a refrigerator was 59.49 % ± 9.66 %, 59.33 % ± 11.59 %, and 43.48 % ± 8.09 % respectively, as determined by analysis of green fluorescent protein (GFP) expression.
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BRYAN, FRANK L., and CHARLES A. BARTLESON. "Mexican-style Foodservice Operations: Hazard Analyses, Critical Control Points and Monitoring." Journal of Food Protection 48, no. 6 (June 1, 1985): 509–24. http://dx.doi.org/10.4315/0362-028x-48.6.509.
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Hazard analyses critical control point evaluations were made in four restaurants specializing in Mexican-style foods. Time-temperature evaluations were made of beans, meat products, and rice during cooking, cooling, reheating, and hot-holding, and other food preparation procedures were observed during 3 d of operation. A few samples were collected and tested for Clostridium perfringens and aerobic plate counts (APC). Raw beans harbored C. perfringens, but this organism was not isolated from a few samples of garlic powder, cooked beans, cooked chicken meat, cooked chili pork, cooked ground beef, or cooked chimichanga meat. APCs generally were higher as the depth of the refrigerated product increased, in covered pans with refrigerator air circulation blocked by pans above or below and adjacent, or when the product was left unrefrigerated for several hours. Foods cooked in these establishments, with the occasional exception of ground meat, usually reached temperatures that would have killed vegetative forms of foodborne pathogenic bacteria. Foods were usually maintained at satisfactorily high temperatures during hot-holding, except surfaces and regions just below the surface of uncovered foods were frequently below 140°F (60°C). The foods, particularly beans, when put in a traditional manner in pans with lids in refrigerators cooled slowly. Cooling without lids, in freezers, or in pans on top of pans filled with ice led to more rapid cooling. During reheating, products often failed to reach 165°F (74°C). Critical control points in all operations were cooling and reheating. Monitoring of cooling can be done by observing the size and shape of containers, by measuring the depth of product, and by determining whether lids are used during cooling and whether the containers are stored on top of or next to each other. Monitoring of reheating can be done by measuring temperatures at the completion of cooking or during the post-heating temperature rise while products are in steam tables ready for service.
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Dewi, Kurnia Herlina, Yessy Rosalina, and Sutra Firansyah. "STUDY ON QUALITY CHANGES OF LEMEA DURING STORAGE IN VARIOUS TYPES OF TEMPERATURE AND PACKAGING MATERIALS." Jurnal Agroindustri 3, no. 1 (May 29, 2013): 51–60. http://dx.doi.org/10.31186/j.agroind.3.1.51-60.
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Lemea is a traditional food from Rejang tribes that needs improvement in packaging so that the product can compete with other packaged foods. A study to get the proper packaging to maintain lemea’s quality using various types of packaging materials and storage temperatures is necessary to be conducted. The objective of this study is to examine effect of various types of packaging materials and storage temperature on quality changes of lemea. The study designed using CRD with 2 factors and 3 replications. Type of packaging material used in this research is LDPE plastic with a thickness of 0:01 mm, OPP / PP multilayer plastic with a thickness of 0.05 mm and PETE plastic bottles with a thickness of 1:25 mm; storage temperature used is room temperature at 27-32 °C and refrigerator temperature at 12-15 °C. Parameters measured were changes in water content, pH value, the number of colonies of microbes and organoleptic (color, scent, shape and overall acceptance attributes of lemea) on lemea that stored for 28 days with the observation point on day 7, 14, 21 and 28. Various of packaging materials of lemea are LDPE plastic, OPP / PP multilayer plastic, and PETE plastic bottles showed significant effect on moisture content, pH, TPC, and organoleptic in room temperature storage at 27-32 °C but it had no significant effect in the refrigerator temperature storage at 12-15 °C. The difference in storage temperature affects the occurrence of deviation or alteration of lemea quality.
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Edi, Syahmi, and Roro Shofiyah Nur Rahmah. "PENGARUH LAMA PENYIMPANAN DAGING AYAM PADA SUHU RUANG DAN REFRIGERATOR TERHADAP ANGKA LEMPENG TOTAL BAKTERI DAN ADANYA BAKTERI Salmonella sp." JURNAL BIOSAINS 4, no. 1 (March 15, 2018): 23. http://dx.doi.org/10.24114/jbio.v4i1.9452.
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The purpose of this research is to understand the existence of bacteria contamination as an indicator of consumption feasibility in chicken meat. The research used 100 grams of chicken meat sample from on of the traditional market in Medan. Each sample was grown on Nutrient Agar and Salmonella Shigella Agar media. If the colony grows on SSA media that appear convex and clear yellow, it will followed by biochemical tests including Triple Sugar Iron Agar and Simmons Citrate Agar. The results showed that chicken meat storage at room temperature for 9 hours and 12 hours above maximum value of SNI (above 1 x 106), that is 173 x 104 and 354 x 104. The results of analysis of variance samples of chicken meat stored at room temperature showed the value of Fcount (101,356) > Ftable (2,866), storage duration of chicken meat at the room temperature have a significant effect to the total plate bacteria count. The results of analysis of variance samples of chicken meat stored at refrigerator temperature showed the value of Fcount (21,443) > Ftable (2,866), storage duration of chicken meat at the refrigerator temperature have a significant effect to the total plate bacteria count. Based on the results of further tests using BNT test obtained that the storage duration of chicken meat at room temperature for 3 hours have a very significant effect on the total plate bacteria count. The results of further tests using BNT test, that chicken meat storage at room temperature have a very significant effect between treatment for 0 hours and 3 hours of storage to total plate bacteria count. While at refrigerator temperature have a very significant effect between treatment for 9 hours and 12 hours of storage to total bacterial plate number. The results showed that 2 samples from 10 samples tested were positive contaminated by Salmonella sp. This indicates that the quality of chicken meat that has been stored for more than 9 hours at room temperature does not accord suit to the standards based on Indonesian Nasional Standard. Keywords: Chicken Meat, Storage Duration, Total Plate Bacteria Count, Salmonella sp.
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Irwan, Ridwan Rahim, Usman Latif Rusdi, and Mahzuz Umar Syahiq. "Study Of Domestic E-Waste Management in Sungguminasa City, Gowa Regency, South Sulawesi Province, Indonesia." E3S Web of Conferences 73 (2018): 07006. http://dx.doi.org/10.1051/e3sconf/20187307006.
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E-waste is the impact resulting from the massive use of electronic goods in the information technology era. The increasing use of electronic goods resulted in increasing electronic waste. This study aims to calculate the potential of generation and characteristics of e-waste, processing methods and potential economic value of electronic e-waste recycling in Sungguminasa City, Gowa Regency, South Sulawesi Province, Indonesia. The study was conducted in 14 sub-districts in Somba Opu district, the largest population district in Sungguminasa City with population of 157,448 people or about 1.67% of the population of South Sulawesi Province. The research method is conducted by analyzing the data obtained through: survey, observation and interview to the head of household in Somba Opu District, household divided in 3 groups by monthly income level (high, medium and low) and obtained: e-waste characteristics, waste generation potential, processing method and potential economic value of recycled e- waste. The analysis results of 37 types of electronic goods, 3 types of electronic goods with the largest percentage are: televisions, refrigerators, personal computers, namely: 26%, and 17%, 14% or respectively: 150, 98, and 80 units/year. The potential of e-waste generation in Somba Opu District: 801,8 ton/year. The traditional method of e-waste processing is “converted function” by 55% and then “repaired” by 19% and “stored” by 17%, while the least applied e-waste method is “discarded” with a percentage of 9%. The results of the economic potential analysis of e-waste recycling of the 3 largest electronic goods are: refrigerator US$ 32,439, computer US$ 45,994 and television US$ 76,254 (US$ 1,00 = IDR 14,000)
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Kılınç, Berna, and Şükran Çaklı. "Production of dry fermented fish sausages by using different fish species and determination of the microbiological qualities." Ege Journal of Fisheries and Aquatic Sciences 38, no. 3 (September 15, 2021): 329–36. http://dx.doi.org/10.12714/egejfas.38.3.09.
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In this study frozen-thawed rainbow trout (Onchorhynchus mykiss) and seabass (Dicentrarchus labrax) fillets were used for preparing of dry fermented fish sausages. The total mesophilic aerob bacteria (TMAB), total psychrophilic aerob bacteria (TPAB), yeast–mould (YM), lactic acid bacteria (LB), Enterobactericeae (EB), Staphylococcus aureus (SA) changes of these dry fermented sausages were examined in the refrigerated storage at 6-8˚C. At the end of the storage period of 90 days, the results of the TMAB, TPAB, YM, LB, EB and SA counts of dry fermented seabass sausages were determined as 6.25, 7.01, 3.61, 5.31, <1.0 ve <1.0 log cfu/g, while, TMAB, TPAB, YM, LB, EB and SA counts of dry fermented trout sausages were found as 6.57, 7.20, 4.44, 5.14, <1.0 ve <1.0 log cfu/g, respectively. In this study both fermented fish sausages were determined as too much dried and exceeded the microbiological limit of TMAB at the end of the storage period of 90 days in the refrigerator. However, fermented seabass sausage reached the maximum level of YM count on the 10th day of storage, whereas fermented trout sausage reached this level on the 30th day of storage. Therefore, it is suggested that they should be packaged in vacuum packaging because of preventing too much drying and the growth of undesirable moulds. Additionally, the identification of microorganisms in fermented fish sausages would also be advised to determine desirable and undesirable microorganisms. Dry fermented fish sausage would be an alternative product to traditional dry fermented meat sausage in Turkey because of the health benefits of fish.
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Howard, J., D. Hammermeister, and J. McCarthy. "Designing, Building and Operating a Microcalorimeter Eds Outside a Cryogenic Research Facility." Microscopy and Microanalysis 7, S2 (August 2001): 1048–49. http://dx.doi.org/10.1017/s1431927600031317.
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In 1999 Thermo NORAN completed licensing agreements with NIST for the microcalorimeter x-ray spectrometer technology developed by Martinis, Irwin, Hilton and Wollman.Steady progress has been made to commercialize this technology.Briefly, the NIST microcalorimeter consists of a Transition Edge Sensor (TES) which measures the temperature rise in an absorber due to an incident photon. The sensor must be operated at temperatures below 100 milliKelvin, which is provided by an Adiabatic Demagnetization Refrigerator (ADR), coupled with a traditional liquid helium cryostat. Additional enabling technology includes a Superconducting Quantum Interference Device (SQUID) and a SQUID Array for device readout and low temperature signal amplification. All of this technology has been widely used in cryogenic research facilities for many years, but is not readily available for commercial purchase and use.Initial work focused on adapting the NIST design to a modern FESEM. The available ports in an FESEM required scaling the heat shields, and cold extension diameters by 68%.
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Deschênes, Mylène, and Clémentine Sallée. "Accountability in Population Biobanking: Comparative Approaches." Journal of Law, Medicine & Ethics 33, no. 1 (2005): 40–53. http://dx.doi.org/10.1111/j.1748-720x.2005.tb00209.x.
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Biobanking activities for genetic research purposes have recently undergone nothing short of a small revolution. Many biobanks have left their traditional home of a small refrigerator in a laboratory to reach the unprecedented proportion of large, sophisticated storage centers containing DNA samples from whole populations. As we turn our attention to research on complex diseases and show great interest in human genetic variation and genetic epidemiology, we need to base our research not only on the DNA of small family cohorts, but on larger sample collections, coupled with geographic location, genealogical information, and environmental and medical data. Population genetic research projects are underway around the world. Setting up such large-scale population biobanks is a challenge for any researcher. Population genetic research projects raise legal, ethical, and social issues that need to be addressed properly in order to maintain the trust of the population, an absolute requirement for the success of such research endeavour.
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Terebikhin, Nikolay, and Marina Melyutina. "Mythopoetic Aspects of Traditional Pomor Cryosophy and Anthropology of the Cold: Reconstruction and Interpretation." Vestnik of Northern (Arctic) Federal University. Series Humanitarian and Social Sciences, no. 4 (September 21, 2021): 122–33. http://dx.doi.org/10.37482/2687-1505-v123.
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This article deals with the reconstruction of the ritual-mythological origins and interpretation of archaic semantics of a number of concepts, images, metaphors and symbols that constitute the corpus of Pomor cryosophy and anthropology of the cold. The research is based on the semiotic analysis and hermeneutics of traditional texts of Pomor culture and works included in the semantic circle of the Northern text of Russian literature. The concept of cryosophy was developed by the outstanding Russian geocryologist V.P. Melnikov, who viewed it as an “ontology of the cold world”, a system of philosophical and scientific ideas about the fundamental characteristics and principles of the cryosphere in all its forms. The conceptual and methodological framework of anthropology of the cold was articulated in the works of employees of the Laboratory for Comprehensive Geocultural Research on the Arctic (Arctic State Institute of Culture and Arts, Yakutsk). The study of traditional Pomor cryosophy is based on the author’s previous research in the field of geosophy, sacred geography, and semiotics of cultural landscape of the Russian North. It is fully compliant with the subject-problem field of the anthropology of the cold. Metaphysical cold pervades all aspects of the sophic arrangement of the Pomor ethnocentrum, whose sacred geometry is similar to the configuration of “cold” societies. The class of “cold” societies based on the mythological paradigm of eternal return includes the archaic and traditional communities of the Russian Arctic (Sami, Nenets, Komi, Russian Pomors). The ideology of Old Believers was one of the leading mechanisms aimed to “cool” and maintain the homeostasis of the structure of local and ethnic communities in Pomorye. It was reflected in the sacred geometry of monastic and local self-government in the Russian North. The “cold option” of Pomor culture, along with the preserving values of the old faith, included more archaic elements and “cooling” mechanisms going back to the shamanistic ritual-mythological complex. In Pomor society, the function of such a refrigerator, preserving the sacred knowledge of the structure of the universe and maintaining the eternal still of the northern world, was performed by the poet-storyteller. He used word magic to turn the icy silence of the North into the sounding mythopoetic cosmos.
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Oyeyinka, S. A., A. A. Adesoye, J. O. Oladipo, O. A. Akintayo, O. J. Adediran, A. A. Badmos, M. A. Balogun, P. K. Ojo, A. A. Adeloye, and S. S. Diarra. "Physical, chemical and sesnory properties of flakes (Gari) prepared from refrigerated cassava roots." Agrosearch 20, no. 1 (August 19, 2020): 118–32. http://dx.doi.org/10.4314/agrosh.v20i1.11s.
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Cassava is a tropical crop that can be processed into a variety of products including flakes popularly called gari. Gari is a product obtained from cassava root by fermentation, but the root from which the gari is obtained spoils rapidly. Efforts have been made to extend the shelf life of the root through the use of traditional and improved storage techniques, for example storage in boxes, freezing and refrigeration. However, the quality of the products from refrigerated roots, such as gari, has not been reported. In this study, cassava roots were refrigerated for a period of three weeks and the physicochemical properties of gari from the stored roots were determined. With the exception of the carbohydrate content which was very similar (approx. 88%), refrigeration of cassava roots significantly (p < 0.05) affected the physical and chemical properties of the resulting gari. The cyanide content decreased from 2.96 to 1.90 mg/ kg with increase in refrigeration period, while the functional properties including bulk densities and swelling power were only slightly affected. Cassava roots can be refrigerated for a period of two weeks without substantial changes in the eating quality of the resulting gari, if the storage condition is closely monitored. Future studies are required to investigate the physicochemical properties of other valuable products from refrigerated cassava roots to determine their potentials in food and non-food applications.
Keyword: Cassava; Functional; Gari; Refrigeration; Pasting; Sensory
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Junita, Dini, and Maryam Novitasari. "ANALISIS MASA SIMPAN PRODUK SAMBAL TEMPOYAK BERPOTENSI SEBAGAI PRODUK OLEH-OLEH BARU." Jurnal Akademika Baiturrahim Jambi 8, no. 1 (March 23, 2019): 50. http://dx.doi.org/10.36565/jab.v8i1.102.
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Tempoyak is one of traditional food from Jambi Province. The innovation product of tempoyak that commonly consumption in community is Sambal Tempoyak. The processing of tempoyak into sambal is intended to improve the taste, but the shelf life is short. Vacuum packaging is expected to be able to maintain the quality of Sambal Tempoyak. This quantitative experimental research is analyzed descriptively to draw conclusions. Tempoyak used in this research comes from traditional markets in the Jambi city. Sambal tempoyak made with herbs and spices adding. After cooked and cooled, the sambal tempoyak was packed with plastic and vacuumed using a vacuum sealer. The products storage in two temperatures; room temperature and cold temperatures and then, test of levels of microbial contamination using the Total Plate Count test. Test starting from the first day of processing (0 days of storage), 7th day, 14th day, and 21th day. The results showed the number of sambal tempoyak microbes stored at room temperature lower than sambal tempoyak which is stored in the refrigerator temperature and storage age of the product until the 21st day after processing, but Klabsiella Ozaenae contamination occurred in the 14th day sample. Further research, suggested to examine the bacteria that contaminate this product so the prevention about this bacterial can applied by hazard analysis critical control point.
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Cheng, Li, Dong Xu Han, Zhong Wei Li, and Dong Zheng. "Improve the Frequency Quality of Power System Using Decentralized Intelligent Loads." Applied Mechanics and Materials 291-294 (February 2013): 2187–92. http://dx.doi.org/10.4028/www.scientific.net/amm.291-294.2187.
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Frequency is an indicator of the balance between electricity generation and consumption. Maintaining the frequency stability is the first of all for a stable operation of power system. After analyzing the traditional power system’s primary frequency control, secondary frequency control and tertiary frequency control, the electric heater, water heater, refrigerator, air conditioner and other domestic electric appliances are tried to use to improve the frequency quality as the decentralized intelligent loads based on the thought of “demand following supply”. The statistics of the overall power of different domestic electric appliances of several countries are given. It indicates that the domestic electric appliances can be used to improve the frequency quality from the overall power. The operating characteristics and control requirements of different domestic electric appliances are analyzed. Their control strategies are put forward and model of decentralized intelligent loads is constructed. A series of questions of technology, economic and policy that need to be solved while utilizing the decentralized intelligent loads to control the power system frequency are put forward.
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Akimova, Svetlana V., Alexandra N. Vikulina, Vasily I. Demenko, Vadim V. Kirkach, Olga N. Aladina, Victor D. Strelets, and Leonid A. Panichkin. "Non-season production of raspberry of red berry products in conditions of heated winter greenhouses." Vegetable crops of Russia, no. 5 (November 7, 2019): 58–66. http://dx.doi.org/10.18619/2072-9146-2019-5-58-66.
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Relevance. Currently, in many countries of the world, the production of non-season raspberry berry products has become widespread. Recently, interest in this technology has arisen in Russia, which has great prospects for the development of industrial gardening. In our opinion, it is promising to develop elements of technology for the non-seasonal production of red raspberries, propagated by the method of clonal micropropagation with a traditional and remontant type of fruiting in the conditions of winter heated greenhouses.Material and methods. The experiments were carried out in the laboratory of clonal micropropagation of garden plants in the fruit growing laboratory of RGAU-MSHA named after K.A. Timiryazev. The objects of research were varieties of red raspberries with a traditional (variety Volnitsa) and remontant (varieties Orangevoe Chudo and Bryanskoe Divo) type of fruiting. The experimental plants were propagated by the method of clonal micropropagation and grown before distillation in open and protected ground; plants propagated by root offspring served as control. Experimental plants were planted in open ground for growing in mid-May, in mid-October they were transplanted into 10 liter containers and transferred to protected ground conditions. Then put in the refrigerator compartment with a temperature of + 1 ... + 5°C. For distillation, the raspberry repairing plants were exposed in the winter heated greenhouse on January 20, while the shoots of replacing the aboveground system were normalized: without normalization, 3 shoots per plant, complete pruning of the aboveground system. Raspberries with a traditional type of fruiting were exposed in a winter heated greenhouse in three periods on January 20, February 10, March 2. Accounting for the passage of the phenological phases of development and yield was made for 3 months every 5 days.Results. In the conditions of winter heated greenhouses, efficiency has been shown and elements of technology for non-season production of raspberry berries remontant and berries with a traditional type of fruiting, propagated in vitro and grown before open field distillation are developed. It was revealed that it is necessary to normalize the shoots before distillation of raspberry remontant, and the optimal timing for the start of distillation for raspberries with a traditional type of fruiting has been established.
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Dorrer, M. G., and A. E. Alekhina. "Data normalization for training and analysis of the MaskRCNN model using the k-means method for computer vision of smart refrigerator." Informatization and communication 4 (April 2021): 74–80. http://dx.doi.org/10.34219/2078-8320-2021-12-4-74-80.
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This paper proposes using the k-means method for the controlled adjustment of the training sample for semantic image segmentation in the artificial vision of a smart refrigerator. To solve this problem, a new two-stage architecture for computer vision is proposed. In the proposed architecture, various sets of settings for optimizing the contrast of images are used to classify pixels according to their belonging to fragments of the studied image. Extensive experimental evaluation shows that the proposed method has critical advantages over existing work. Firstly, the obtained pixel classes can be directly clustered into semantic groups using k-means. Secondly, the method can be used for additional training of artificial intelligence in solving the semantic segmentation problem. The developers propose an approach to the correct choice of the number k of centroids to obtain good quality clusters, which is difficult to determine at a high k value. To overcome the problem of initializing the k-means method, an incremental k-means clustering method is proposed, which improves the quality of clusters to reduce the sum of squared errors. Comprehensive experiments have been carried out compared to the traditional k-means algorithm and its new versions to evaluate the performance of the proposed method on synthetically generated datasets and some real-world datasets.
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Lukman, Denny, Herwin Pisestyani, Hadri Latif, Etih Sudarnika, and Mirnawati Bachrum. "Postmortem Changes in pH, Color, Drip Loss, and Non-Protein Nitrogen in Beef Liver and Lungs During Storage in Refrigerator." Acta VETERINARIA Indonesiana 8, no. 3 (November 21, 2020): 56–63. http://dx.doi.org/10.29244/avi.8.3.56-63.
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Beef offal are consumed by people in some countries specifically in Asia. Beef liver and lungs are favorite food which are used as meat in traditional food. The objective of this study was to determine the postmortem changes in pH, color, drip loss, and non-protein nitrogen (NPN) content in beef liver and lungs during storage in refrigerator (3-4 ºC) until 5 d (120 h) after slaughter. The beef liver and lungs were collected from the abattoir and transported in cool box (<7 ºC) to the laboratory within 3 hours. The samples size of beef liver and lungs were 20 for each observation time. In the laboratory the beef liver and lungs were measured directly for pH value, color (L*, a*, and b*), drip loss, and NPN content at 4 h postmortem (pm) and afterwards every beef liver sample was sliced into 5 pieces of 100-120 g and stored in chiller of 3-4 ºC. The measurement of pH, color (L*, a*, and b* values), drip loss, and NPN content were conducted at 4 h, 24 h, 48 h, 72 h, 96 h, and 120 h postmortem. Data were analyzed descriptively and by comparing the 95% confidence interval of mean of each observation. The results showed that pH, color, drip loss, and NPN content in beef lungs were higher than the values in beef liver. The pH of beef liver and lungs declines until 96 h pm and 48 h pm, respectively. The L*, a*, and b* values of beef liver and lungs increased in general during storage. Drip loss and NPN in beef liver and lungs tended to increase significantly during storage. From this study the pH value and NPN can be used to determine the freshness of beef liver and lungs.
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LEBEDEV, DMITRIY, and EVGENIY ROZHKOV. "RESEARCH ON THE EFFECTIVENESS OF OZONATION OF CHICKEN EGGS." Elektrotekhnologii i elektrooborudovanie v APK 4, no. 41 (December 2020): 75–82. http://dx.doi.org/10.22314/2658-4859-2020-67-4-75-82.
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The production of chicken eggs in the world, without slowing down, has passed for 1 trillion pieces. In conditions of saturation and oversaturation of many local markets, food eggs are transported to other remote regions or stored in warehouses, store shelves, losing their freshness and nutritional quality. The ozone can be used to disinfect the surface of chicken eggs, which suppresses microorganisms. Based on the disinfection and disinsection properties of ozone, it is proposed to treat chicken eggs with ozonated air after sorting them by opto-electronic method. (Research purpose) The research purpose is in developing a method for surface disinfection and optoelectronic sorting of food and refrigerator chicken eggs, studying the effectiveness of the performed operations in comparison with traditional methods. (Materials and methods) Authors studied the efficiency of the optoelectronic system for sorting and electrozoning chicken eggs on the basis of a laboratory installation in the Kuban State Agrarian University. The reliability of the results is confirmed by a multiply repetition of research and reproducibility of the data, the use of generally accepted methods, instruments, and mathematical processing of experimental data. (Results and discussion) The article presents an experimental study to determine the effectiveness of electrozoning of chicken eggs in comparison with traditional methods. The article describes rational parameters and modes of operation of the optoelectronic installation for monitoring chicken egg shells. (Conclusions) The article presents an analytical description of the ratio of the main parameters of an optoelectronic installation for monitoring chicken egg shells. The article presents a basic electrical diagram for studying the parameters and operating modes of the installation. The greatest efficiency of electrosonation of chicken eggs is achieved when the ozone concentration is of 1000 milligrams per cubic meter and the ozonation time is 30 minutes; up to 99 percent of harmful microorganisms and viruses on the shell are eliminated.
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Hafid, Harapin, and Adnan Syam. "Kualitas Organoleptik Daging Kambing Lokal dengan Lama Pelayuan dan Cara Pemasakan yang Berbeda (Sensoring Quality of Lokal Goat Meat as Influenced by Different Length of Conditioning and Types of Cooking)." Buletin Peternakan 33, no. 3 (February 22, 2012): 178. http://dx.doi.org/10.21059/buletinpeternak.v33i3.114.
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<p>The aim of this research was to study the effect of different length of conditioning time and types of cooking on sensory quality of meat from goats under traditional way of keeping in remote villages. The result of this research would lead to the ability to decide the better conditioning processes post slaughtering to increase meat quality. The research was done following a completely randomized design of 4x2 factorial, each combination of experimental treatment had three replications. The first factor was the length of conditioning (A), which were consisted of without conditioning (A0), three hour conditioning (A1), six hour conditioning (A2), and nine hour conditioning (A3). The second factor was the types of cooking (B) which were cooking by boiling (A1), and cooking by roasting (A2). The<br />result from a panel test indicated that conditioning processes for nine hours had capable of increasing quality of local native goat meat especially on aroma, flavor, juiciness, and final pH, mean while in the case of tenderness it did not<br />show any affect of different length of conditioning and types of cooking. Better quality would be obtained when conditioning was done for nine hours in side refrigerator.</p><p>(Key words: Goat meat conditioning, Type cooking, Sensory quality)<br /><br /></p>
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Silver, E., C. Hailey, S. Labov, N. Madden, D. Landis, F. Goulding, B. Chanan, et al. "Microcalorimeters for X-Ray Spectroscopy." International Astronomical Union Colloquium 102 (1988): 41. http://dx.doi.org/10.1017/s0252921100107365.
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The merits of microcalorimetry below 1°K for high resolution spectroscopy has become widely recognized on theoretical grounds. By combining the high efficiency, broadband spectral sensitivity of traditional photoelectric detectors with the high resolution capabilities characteristic of dispersive spectrometers, the microcalorimeter could potentially revolutionize spectroscopic measurements of astrophysical and laboratory plasmas. In actuality, however, the performance of prototype instruments has fallen short of theoretical predictions and practical detectors are still unavailable for use as laboratory and space-based instruments. These issues are currently being addressed by the new collaborative initiative between LLNL, LBL, U.C.I., U.C.B., and U.C.D.. Microcalorimeters of various types are being developed and tested at temperatures of 1.4, 0.3, and 0.1°K. These include monolithic devices made from NTD Germanium and composite configurations using sapphire substrates with temperature sensors fabricated from NTD Germanium, evaporative films of Germanium-Gold alloy, or material with superconducting transition edges. A new approache to low noise pulse counting electronics has been developed that allows the ultimate speed of the device to be determined solely by the detector thermal response and geometry. Our laboratory studies of the thermal and resistive properties of these and other candidate materials should enable us to characterize the pulse shape and subsequently predict the ultimate performance. We are building a compact adiabatic demagnetization refrigerator for conveniently reaching 0.1°K in the laboratory and for use in future satellite-borne missions. A description of this instrument together with results from our most recent experiments will be presented.
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Amaliyah, Rizqi, Nia Kristiningrum, and Indah Purnama Sary. "Pengembangan Sensor Kimia Berbasis Strip Tes untuk Deteksi Logam Berat Merkuri pada Sampel Produk Jamu." Pustaka Kesehatan 9, no. 1 (January 16, 2021): 25. http://dx.doi.org/10.19184/pk.v9i1.16552.
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The use of plants as a traditional medicine in the modern era is still in high demand. One of the herbs commonly used by Indonesian is analgesic herbal medicine. The safety aspect of herbal medicine should be considered, such as heavy metal contamination. Mercury is the typical heavy metal found in polluting herbal plants. The maximum mercury level allowed in a medicinal preparation has been regulated by BPOM RI, as much as ≤ 0.5 ppm. A high level of mercury contamination causing toxic effects on the body due to protein precipitation, which inhibits enzyme activity and acts as a corrosive material. A technology that allows the detection of mercury is a chemical sensor. The strip test is optimal if the reagent 1-(2-thiazolyl azo)-2-naphthol (TAN) concentration at 1000 ppm and the sample has been confirmed at pH 7. The results of the strip test characterization showed that the response time was in the range of minutes 17 to 24, the use time of the test strips for 28 days if stored in room temperature and 29 days if stored at in refrigerator temperature, linearity with r = 0.998, Vx0 = 3.96%, p-value = 0.00000172, LOD = 0.102 ppm and LOQ = 0.306 ppm, interference value <5%, precision with RSD 6.54%, and accuracy with the value of % recovery 98.007%. T-test analysis showed p= 0.872, meaning no significant difference between the application of TAN-based test strips with the ICP-AES method.
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Pierson, Christina L., Carl E. Sams, Dennis E. Deyton, and Craig S. Charron. "TIME AND TEMPERATURE EFFECTS ON DEGRADATION OF ISOTHIOCYANATES IN BIOFUMIGATION SYSTEMS." HortScience 41, no. 3 (June 2006): 504C—504. http://dx.doi.org/10.21273/hortsci.41.3.504c.
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Biofumigation is an alternative to traditional methods of soil sterilization such as methyl bromide. Biofumigation utilizes volatile, pesticidal compounds in soil incorporated plant material from various Brassica species. Three experiments were conducted to study the degradation of allyl isothiocyanate (AITC) generated from the breakdown of glucosinolates present in Oriental mustard (Brassica juncea L. Czerniak). Mustard seed meal was incorporated into a sandy clay loam soil in all experiments. In the first experiment, samples were hydrated and then held in an incubator at 20 ± 0.2 °C. Samples were taken periodically for 7 days or until AITC was not detectable. For the second experiment, hydrated samples were removed from the incubator after 4 hours and 5 mL of ethyl acetate was added. The samples were then placed in a refrigerator at 4 ± 0.2 °C and samples were taken periodically over 77 days. For the third experiment, samples were taken from a strawberry plot experiment grown in a randomized complete block design. Samples were taken and 5 mL of ethyl acetate was added. Then samples were placed into a cooler until returning to the laboratory. The incubator experiment was repeated and showed that the highest concentration of AITC occurred between 2 and 8 hours after hydration. The storage experiment showed a stable relationship between time and AITC degradation. AITC was still present after 77 days. The strawberry plot experiment showed rapid AITC degradation similar to the incubator experiment. Future research will be done to confirm the effects of temperature and glucosinolate content on the amount of allyl isothiocyanate present.
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Shi, Cong, Jian Liu, Hongbo Liu, and Yingying Chen. "WiFi-Enabled User Authentication through Deep Learning in Daily Activities." ACM Transactions on Internet of Things 2, no. 2 (May 2021): 1–25. http://dx.doi.org/10.1145/3448738.
Full textAbstract:
User authentication is a critical process in both corporate and home environments due to the ever-growing security and privacy concerns. With the advancement of smart cities and home environments, the concept of user authentication is evolved with a broader implication by not only preventing unauthorized users from accessing confidential information but also providing the opportunities for customized services corresponding to a specific user. Traditional approaches of user authentication either require specialized device installation or inconvenient wearable sensor attachment. This article supports the extended concept of user authentication with a device-free approach by leveraging the prevalent WiFi signals made available by IoT devices, such as smart refrigerator, smart TV, and smart thermostat, and so on. The proposed system utilizes the WiFi signals to capture unique human physiological and behavioral characteristics inherited from their daily activities, including both walking and stationary ones. Particularly, we extract representative features from channel state information (CSI) measurements of WiFi signals, and develop a deep-learning-based user authentication scheme to accurately identify each individual user. To mitigate the signal distortion caused by surrounding people’s movements, our deep learning model exploits a CNN-based architecture that constructively combines features from multiple receiving antennas and derives more reliable feature abstractions. Furthermore, a transfer-learning-based mechanism is developed to reduce the training cost for new users and environments. Extensive experiments in various indoor environments are conducted to demonstrate the effectiveness of the proposed authentication system. In particular, our system can achieve over 94% authentication accuracy with 11 subjects through different activities.
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Zhang, Peng, Jinwei Jiang, and Guangtao Lu. "Low Temperature Influence on the Behavior of Viscoelastic Layer of the Pounding Tuned Mass Damper." Materials 12, no. 23 (December 1, 2019): 3986. http://dx.doi.org/10.3390/ma12233986.
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In previous studies, the pounding tuned mass damper (PTMD) has been successfully demonstrated to mitigate the undesired vibration of a variety of structures at room temperature. The advantages of the PTMD over the traditional tuned mass damper (TMD) has been verified through theoretical analysis and experimental investigations. However, the PTMD relies on an impact layer made of viscoelastic material to improve its vibration control performance and robustness against detuning effect. The energy dissipation of the viscoelastic material can be affected by the changes of environmental temperature. Therefore, this paper aims to study the impact damping behavior of the viscoelastic material in the low temperature environment of the sea bed where the PTMD is expected to control vibrations of subsea pipelines. The experimental apparatus fabricated in the previous study to generate and measure the lateral impact was housed inside a refrigerator. The experimental results indicate that the pounding stiffness decreased whereas the energy dissipation increased in the low temperature environment. Moreover, an impact fatigue test was also performed in the low temperature environment and compared with the room temperature case. Experimental results from a previous study show that the viscoelastic material was damaged after 36,000 cycles of impacts in the room temperature and a cyclic hardening–softening process was observed. However, in the low temperature environment, the viscoelastic material was damaged after 50,000 cycles of impacts and the cyclic hardening–softening process was not observed. As the impact cycle grew, the pounding stiffness decreased from 53,000 N/m1.5 to 17,000 N/m1.5 and the energy dissipation increased from 46.12 J/m per cycle to 65.4 J/m per cycle.
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Chakoumakos, Bryan C., Huibo Cao, Feng Ye, Alexandru D. Stoica, Mihai Popovici, Madhan Sundaram, Wenduo Zhou, J. Steve Hicks, Gary W. Lynn, and Richard A. Riedel. "Four-circle single-crystal neutron diffractometer at the High Flux Isotope Reactor." Journal of Applied Crystallography 44, no. 3 (May 6, 2011): 655–58. http://dx.doi.org/10.1107/s0021889811012301.
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A four-circle neutron diffractometer with a new multi-wafer 331 Si monochromator has been installed and commissioned on a thermal beamline at the High Flux Isotope Reactor at Oak Ridge National Laboratory. The instrument is well suited to studies of nuclear and magnetic structures as a function of composition and temperature, resolving symmetry changes (lattice distortions and local structural changes), mapping the evolution of complex magnetic phases, determining hydrogen bonding, analyzing nuclear and spin densities, mapping diffuse scattering, and exploring fiber diffraction. Three incident wavelengths are available, 1.000, 1.536 and 2.540 Å, with intensities of 2.5 × 106, 2.2 × 107and 8.0 × 106 neutrons cm−2 s−1, respectively. Either high-resolution or high-intensity modes are possible by horizontal bending of the monochromator. With increased bending of the monochromator, the incident flux on the sample passes through a maximum, increasing by ×2.0 for 1.000 Å, by ×3.5 for 1.536 Å and by ×3.5 for 2.540 Å, as compared to the flat condition. The flux increases because the lattice strain in the silicon crystals increases. The ω-scan peak width increases with monochromator curvature and this widthversusscattering angle flattens. Given these effects, the monochromator bending can be adjusted to deliver high intensity primarily for crystal structure refinements or high resolution for resolving symmetry changes. In addition to the traditional step-scanning mode, a more efficient continuous-scanning mode was developed, and both these are implemented through aLabView-based control program,i.e.a modified version of theSPICEsoftware package. A 4 K closed-cycle helium refrigerator is permanently mounted on the χ-circle of the goniometer to provide temperature control between 4 and 450 K.
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Sarnat, Harvey B. "Vimentin Immunohistochemistry in Human Fetal Brain: Methods of Standard Incubation versus Thermal Intensification Achieve Different Objectives." Pediatric and Developmental Pathology 1, no. 3 (May 1998): 222–29. http://dx.doi.org/10.1007/s100249900030.
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Vimentin is transiently expressed in many cells of neuroectodermal origin in the fetal central nervous system and may be demonstrated by immunohistochemistry in paraffin sections. Traditional methods incubate antibodies with tissue sections at room temperature, but boiling the incubating solution in a microwave oven enhances antigen retrieval and greatly intensifies immunoreactivity This study compares vimentin immunoreactivity using various dilutions of a commercial monoclonal antibody and various incubation conditions including room temperature, overnight at 4°C, and after heating to boiling either in a microwave oven or on a hot plate. Fifteen fetal brains and spinal cords were examined, ranging in age from 8 to 24 wk gestation. Normal brains of four term or near-term neonates and two with hypoxic/ischemic lesions were also studied. Hot plate and microwave heating were equivalent. No differences in immunoreactivity could be attributed to gestational age per se. Boiling for 10 min in a microwave oven at a dilution of 1:200 is recommended for the enhanced demonstration of fetal histological structures such as radial glial fibers, but it is not recommended for studies of maturational gradients of cellular vimentin that differ at each gestational age, as in fetal ependymal cells or during the conversion of radial glia to mature astrocytes. For semiquantitative developmental studies, vimentin incubation at room temperature or overnight in the refrigerator is recommended at a dilution of 1:25 or 1:50 to avoid misinterpretation of apparent excessive staining after thermal intensification. Recommendations of commercial suppliers focus on the identification of neoplastic cells and must be modified to demonstrate subtle developmental changes in fetal tissues.
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Arif, Saba, Adil Qadeer, Juntakan Taweekun, Zamri Noranai, and Roman Kalvin. "Effect of Refrigeration Assisted Intercooler Turbocharging on Engine’s Horse Power." Journal of Advanced Research in Fluid Mechanics and Thermal Sciences 79, no. 2 (January 15, 2021): 95–111. http://dx.doi.org/10.37934/arfmts.79.2.95111.
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The stringent regulations on fuel saving and emissions reduction in the transportation sector have become game-raisers in the development of present internal combustion engines for road applications, even if under-the-hood space constraints, downsizing and down-weighting prevent from adopting radical changes in the engine layout. In current research, objective is to find a viable and pragmatic solution to reduce the turbo-charged engine intake air temperature by a large value as compared to traditional air-to-air intercoolers to increase Engine Horsepower. In undergoing research, a refrigerated intercooler is designed on the basis of refrigeration cycle, which further decreases the intake air temperature of the engine, resulting in increased horsepower, and improved Formula 1 lap times. Additionally, Formula 1, 2014 (V6 Turbo-Charged) Engine is used. According to the results, horse power of 1209.74HP is obtained by using refrigeration assisted intercooler. However, 1061HP is obtained for air to air intercooler. So, performance gain of 15 to 20% over present intake air cooling system in Formula 1 engine cars is successfully achieved. Additionally, Research will be utilized to decrease lap time in formula 1 racing cars.
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Stankiewicz, Jadwiga, and Beata Wieczorkiewicz. "EVALUATION OF SELECTED PARAMETERS OF MICROBIOLOGICAL QUALITY OF ONE-DAY APPLE JUICES." Annals of the Polish Association of Agricultural and Agribusiness Economists XX, no. 6 (December 10, 2018): 243–48. http://dx.doi.org/10.5604/01.3001.0012.7768.
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The aim of the research was to evaluate selected microbiological features of apple juice available on the Tri-City market. The test material consisted of 30 samples of unpasteurized, one-day apple juices. In the research material coming from various commercial establishments, the total number of mesophilic aerobic bacteria and the number of filamentous fungi and yeast populations was determined. Microbiological tests were carried using the traditional plate method according to the current methodological standards, on the day of purchase and after 24 hours of refrigerated storage of the product. A higher number of mesophilic aerobic bacteria populations were characterized by apple juices produced for retail chains, both on the day of product purchase and after 24 hour storage in refrigeration conditions in relation to private brand juices.
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Briones-Llorente, Raúl, Ricardo Barbosa, Manuela Almeida, Eduardo Atanasio Montero García, and Ángel Rodríguez Saiz. "Ecological Design of New Efficient Energy-Performance Construction Materials with Rigid Polyurethane Foam Waste." Polymers 12, no. 5 (May 3, 2020): 1048. http://dx.doi.org/10.3390/polym12051048.
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An ecological mortar is designed from industrial sub-products, with the objective of utilizing both the slag residues, generated during steel manufacturing processes, and the waste from Polyurethane Foam (PF) panels, generated during refrigerator chamber manufacturing processes. The ecological mortar design involves the dosing of Electric Arc Furnace (EAF) slag, together with finely ground Polyurethane Foam, cement, and additives. An energy efficient prefabricated block is designed with the mortar, for use in construction, and its energy performance is assessed as a material inserted within the envelope of a service sector (hospital) building, either as an exterior skin, or as an enclosing component within the façade interior. The main contribution of this research is the characterization of the thermo-physical and mechanical properties of a new prefabricated panel made with recycled materials. The full characterization of the properties of these new materials is presented and discussed. The new prefabricated panel demonstrates adequate thermo-mechanical characteristics as a substitute for traditional materials, while improving the sustainability of the building. As a secondary objective, the energy behaviour of the new panels when integrated in a real building is presented by means of a case study simulation. The use of computational thermal simulation confirmed that the properties of the prefabricated block influenced the annual thermal demand of the building for heating and cooling. Improvements to the thermal inertia of the building envelope were also confirmed with the inclusion of PF waste, giving the mortar an energy performance that was similar to conventional materials, in such a way that its use in façade construction may be validated, in addition to its environmental benefits, due to it having been manufactured with critical recycled industrial waste such as EAF slag and PF, thereby contributing to both the circular economy and sustainable development.
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Han, Le Nguyen Gia, Le Thi Minh Hanh, Huynh Huu Huy, Phan Thi Ngoc Hoa, Nguyen Khoa Hien, and Duong Tuan Quang. "Research on production of some natural food colorings." Hue University Journal of Science: Natural Science 127, no. 1D (December 5, 2018): 23. http://dx.doi.org/10.26459/hueuni-jns.v127i1d.5042.
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<p class="03Abstract">Steming from the general trend of the world in the use of products from nature, some basic natural food colorings have been produced, including the red from <em>Momordica cochinchinensis</em> fruits, the yellow from <em>Gardenia jasminoides</em> seeds, and the green from <em>Boehmeria nivea</em> (<em>Ramie</em>) leaves. Unlike industrial techniques with usually using non-edible organic solvents, as well as traditional techniques with using hot or cold water extraction, this study used ethanol as a solvent for extraction. The results showed that the use of ethanol without adding water for extraction have obtained the colorings with the highest efficiency. The other conditions were also investigated and selected such as the use of 50 mL of ethanol for 1.0 g of dry materials, the extraction temperature of 70 <sup>o</sup>C, the extraction time of 60 minutes for the red and yellow colorings, of 90 minutes for the green coloring. All studied colorings were stable at high temperatures, which can be heated to 90 <sup>o</sup>C for 60 minutes without any significant changes. When having been stored in refrigerator at 4 °C, the studied colorings were more stable than having been stored at room temperature with the presence of light. They were also more stable when having been stored in ethanol than having been stored in water. After being stored for 6 days in ethanol, the weight of the red, yellow, and green colorings decreased by 2 %, 0.4 %, and 9.6 %, respectively.</p>
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Trindade, Marco Antonio, Nilda Doris Montes Villanueva, Catharine Vendemiatto Antunes, and Maria Teresa de Alvarenga Freire. "Active packaged lamb with oxygen scavenger/carbon dioxide emitter sachet: physical-chemical and microbiological stability during refrigerated storage." Brazilian Journal of Food Technology 16, no. 3 (September 2013): 216–25. http://dx.doi.org/10.1590/s1981-67232013005000027.
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Lamb meat has been commercialized in Brazil almost exclusively as a frozen product due to the longer shelf life provided by freezing when compared to refrigeration. However, as a result of the current trend of increased demand for convenience products, a need has emerged for further studies to facilitate the marketing of refrigerated lamb cuts. The aim of the present study was to evaluate the contribution of active packaging technology in extending the shelf life of lamb loins (Longissimus lumborum) stored under refrigeration (1±1 ° C) when compared to the traditional vacuum packaging. For this purpose, two kinds of sachets were employed: oxygen scavenger sachet and oxygen scavenger/carbon dioxide emitter sachet. Experiments were conducted in three treatments: 1) Vacuum (Control), 2) Vacuum + oxygen scavenger sachet and 3) Vacuum + oxygen scavenger/carbon dioxide emitter sachet. Microbiological (counts of anaerobic psychrotrophs, coliform at 45 ° C, coagulase-positive staphylococci, Salmonella and lactic acid bacteria) and physical-chemical (thiobarbituric acid reactive substances, objective color, pH value, water loss from cooking and shear force) analyses were carried out weekly for a total storage period of 28 days. The experiment was performed three times for all treatments. Results showed that the lamb meat remained stable with respect to the majority of the evaluated physical and chemical indexes and remained within the standards established by Brazilian legislation for pathogenic microorganisms throughout the storage period in all three packaging systems. However, all treatments presented elevated counts of anaerobic psychrotrophic microorganisms and lactic acid bacteria, reaching values above 10(7) CFU/g at 28 days of storage. Thus, under the conditions tested, neither the oxygen scavenger sachet nor the dual function sachet (oxygen scavenger/carbon dioxide emitter) were able to extend the shelf life of refrigerated lamb loin when added to this meat vacuum packaged.
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(Miskiyah), Miskiyah, and Wisnu Broto. "PENGARUH KEMASAN TERHADAP KUALITAS DADIH SUSU SAPI." Buletin Peternakan 35, no. 2 (June 27, 2012): 96. http://dx.doi.org/10.21059/buletinpeternak.v35i2.596.
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<p>Dadih is a traditional dairy product obtained from a fermentation of buffalo milk and usually packed using bamboo. The usage of bamboo for dadih packaging has limitation in transportation and storage life. This study aimed to examine the effect of packaging material to dadih quality produced from cow milk during storage. Experimental design used at this study was Completely Randomized Design with Factorial pattern (7 x 7). The first factor is packaging material that are bamboo; cup plastic pp; flexypack packaging; clay; flexypack packaging (with evacuation from bamboo); clay (with evacuation from bamboo); cup plastic pp (with evacuation from bamboo). The second factor is storage time (0, 4, 8, 12, 16, 20, and 24 days). Result showed that best packaging to cow milk dadih is flexypack and cup plastic pp. Cow milk dadih that was packed in flexypack and cup plastic pp had storage life up to 24 days at cold temperature (refrigerator). From the perspective of economic, cup plastic pp packaging showed most efficient<br />packaging. Characteristic of cow milk dadih packaged in cup plastic pp were total of titratable acid 1,60%; pH 3,88; viscocity 351,43 cPs; total solid 14,75%; water content 85,25%; ash content 0,90%; protein content 2,43%; fat content<br />3,68%; total of lactic acid bacteria (LAB) at 8 x 1011 CFUs/g. Total LAB at dadih packaged in other kinds of packaging were >108 CFUs/ml. Organoleptic test showed that cup plastic pp packaging had excellence in tidiness attribute and<br />consumption amenity. Meanwhile, curd of dadih packaged in bamboo and flexypack had excellent at color and aroma. Clay packaging had excellence in mouthfell and texture. In general, the first priority of dadih choosen by panelist was cow milk dadih packed in clay packaging, bamboo treatment to flexypack packaging, and bamboo treatment to cup plastic pp.</p><p>(Keyword: Dadih, Packaging, Quality)<br /><br /></p>
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Zhu, Jun Po, and Ting Xiang Jin. "Experimental Research on Air-Conditioning with Supplying Hot-Water." Applied Mechanics and Materials 170-173 (May 2012): 2541–45. http://dx.doi.org/10.4028/www.scientific.net/amm.170-173.2541.
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This paper developed the air-conditioning system with supplying hot water. The system can work in three modes: only refrigeration, only supplying hot water and refrigeration with supplying hot water. The experimental results showed that the system is more effective than traditional systems, the maximum coefficient of performance (COP) is about 5.34 at refrigeration mode, the COP is 5.78 at static heating mode of heating, and the COP is 4.5 at refrigeration and water heater mode.
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Yildiz, Turkay. "CFD Characteristics of Refrigerated Trailers and Improvement of Airflow for Preserving Perishable Foods." Logistics 3, no. 2 (March 27, 2019): 11. http://dx.doi.org/10.3390/logistics3020011.
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When preserving perishable goods, maintaining a constant temperature over the cold supply chain is essential. Therefore, refrigerated vehicles are an important part of the cold supply chain system. However, many traditional refrigerated cargo systems are not designed to support the homogeneity of the temperature inside cargo trailers. Indeed, refrigerating equipment is usually placed on one side of transportation systems as this is considered to be more practical. Such a configuration thus leads to significant temperature differences in the two distinct parts of a refrigerated cargo trailer, which might affect the quality, safety, and shelf life of perishable foods. This research aims to improve the temperature distribution of refrigerated trailers. In this study, it is highlighted that in the most commonly used traditional refrigerated trailer models, lower air velocity and higher product temperature are observed at the rear. There is also a partial product chilling risk at the front of the refrigerated trailer. This study investigates and reports significant differences among the three airflow design models of refrigerated cargo systems by applying turbulence flow, heat, and mass transfer models. The analyses of these three models reveal that significant improvement could be achieved by applying the proper arrangements of inlets on the ceiling of the trailer body.
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Yotopranoto, Subagyo, Kusmartisnawati Kusmartisnawati, Kris Cahyo Mulyatno, and Heny Arwati. "The Fluctuation of Aedes Aegypti in Endemic Area of Dengue Hemorrhagic Fever in Surabaya City, Indonesia." Indonesian Journal of Tropical and Infectious Disease 1, no. 2 (May 3, 2010): 60. http://dx.doi.org/10.20473/ijtid.v1i2.2163.
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This research was aimed to describe the density pattern and the fluctuation of Aedes aegypti larval based on the season in dengue haemorrhagic fever (DHF) endemic area in Surabaya city. The population of the research was the house of people together with its breeding sites either inside and outside the house. The 55 houses were randomly chosen in 11 RWs in Nginden Subdistrict. The sample of this research was Aedes aegypti larva obtained from its breeding sites. The sample sizes were all of the larval in the containers existed in the chosen houses. The samples of the larval were taken and carried for identification and documentation of the species. This research was applied in the same houses in January, March, and May 2008 in rainy season. The results indicated that the highest larval index occurred in January with House Index (HI) 76.8%, Container Index (CI) 40.5%, and Breteau Index (BI) 137.5%. There was a decrease in March with HI 63.3%, CI 31.3%, and BI 92.7%. It continued to decrease in May with HI 42.6%, CI 21.1%, and BI 57.4%. All of those larval indices in the three observed months showed a high percentage of larval which was much higher than the safe limit or the critical threshold (5%) as defined by WHO. It implied that people in Nginden Subdistrict were threaten by the infection of DHF. The three indices achieved the peak in January, which was also the peak of the rainy season. It gradually decreased in March and May as the rainy season decreased its intensity of rain. Larval Density Index (LDI) also showed a high value. There were 173 larval/house in January, 187 larval/house in March, and 84.8 larval/house in May. The containers or breeding sites of Aedes were mostly found in January then their existences gradually decreased in March and May. Traditional bath tub was the most productive container inside the house, while drum and bucket were the most productive containers outside the house. Other containers which contributed abundance of larval were refrigerator, flower pot, well, and PDAM meter box.
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YARBAEVA, SHAKHLO N., PADMANABHA R. VELUGOTI, HARSHAVARDHAN THIPPAREDDI, and JULIE A. ALBRECHT. "Evaluation of the Microbial Quality of Tajik Sambusa and Control of Clostridium perfringens Germination and Outgrowth by Buffered Sodium Citrate and Potassium Lactate†." Journal of Food Protection 71, no. 1 (January 1, 2008): 77–82. http://dx.doi.org/10.4315/0362-028x-71.1.77.
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Clostridium perfringens spore destruction, aerobic plate counts (APCs), and counts of Enterobacteriaceae, coliforms, and Escherichia coli during baking of sambusa (a traditional Tajik food) were evaluated. Control of germination and outgrowth of C. perfringens spores in sambusa during cooling at room or refrigerated temperatures was evaluated using organic acid salts (buffered sodium citrate [Ional] and 1 and 2% potassium lactate, wt/wt). Sambusa were prepared with 40 g of either inoculated or noninoculated meat and baked for 45 min at 180°C. For evaluation of destruction of C. perfringens spores during heating and germination and outgrowth of spores during cooling, ground beef was inoculated and mixed with a three-strain cocktail of C. perfringens spores. Aerobic bacteria, Enterobacteriaceae, coliforms, and E. coli were enumerated in noninoculated sambusa before and after baking and after cooling at room or refrigeration temperatures. After baking, APCs and Enterobacteriaceae and coliform counts were reduced by 4.32, 2.55, and 1.96 log CFU/g, respectively. E. coli counts were below detectable levels in ground beef and sambusa samples. Enterobacteriaceae, coliform, and E. coli counts were below detectable levels (<0.04 log CFU/g) in sambusa after cooling by both methods. Total C. perfringens populations increased (4.67 log CFU/g) during cooling at room temperature, but minimal increases (0.31 log CFU/g) were observed during cooling under refrigeration. Incorporation of 2% (wt/wt) buffered sodium citrate controlled C. perfringens spore germination and outgrowth (0.25 log CFU/g), whereas incorporation of up to 2% (wt/wt) potassium lactate did not prevent C. perfringens spore germination and outgrowth. Incorporation of organic acid salts at appropriate concentrations can prevent germination and outgrowth of C. perfringens in improperly cooled sambusa.
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Elden Babekir, Wala Salah, Abubakar Awad Siddig, and Barka Mohammed Kabeir. "The Survival of Bifidobacterium infantis 20088 and Physicochemical Changes During Refrigeration Storage of Selected Fermented Traditional Sudanese Fruit Beverages." Turkish Journal of Agriculture - Food Science and Technology 3, no. 11 (October 23, 2015): 866. http://dx.doi.org/10.24925/turjaf.v3i11.866-868.437.
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This study was carried out to evaluate survival of Bifidobacterium infantis 20088 in fermented beverage formulated from selected traditional Sudanese fruits Gudaim and dom. The viable counts of the strain and physiochemical changes during refrigeration were determined. 10% beverages (w/v) were prepared from dom and gudaim powder. 2.5% (w/w) skim milk was supplemented to each formulation to provide the required nutrient for bacteria growth during the fermentation. After sterilization and cooling, the mixture was inoculated with a 10% culture of B. infants 20088 followed by incubation for 36 h at 37°C. Reconstituted skim milk was used as control. Fermented beverages were held at refrigeration (4°C) for a period of 2 weeks. During the refrigeration storage of the fermented beverages there was significant reduction in Bifidobacterium infantis of all fermented beverages. Nevertheless, the strain was maintained high; fulfill the number required to presence in probiotic foods, which was at least 6 log CFU/ml fermented product. There was no significantly difference in TSS and pH as compared to their initial at the beginning of fermentation except in pH of fermented gudaim. Therefore gudaim and dom are suitable carrier to deliver Bifidobacterium infantis 20088 to consumer.
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Tian, Wei, Yi Zhun Peng, Pan Wang, and Xiao Yu Wang. "Application of BP Neural Network PID Algorithm in Refrigerated Space Temperature Control." Applied Mechanics and Materials 599-601 (August 2014): 827–30. http://dx.doi.org/10.4028/www.scientific.net/amm.599-601.827.
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Taking the temperature control of a refrigerated space as example, this paper designs a controller which is based on traditional PID operation and BP neural network algorithm. It has better steady-state precision and adaptive ability. Firstly, the article introduces the concepts of the refrigerated space, PID and BP algorithm. Then, the temperature control of refrigerated space is simulated in MATLAB. The PID parameters will be adjusted by simulation in BP Neural Network. The PID control parameters could be created real-time online, which makes the controller performance best.
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Alahmer, Ali, Malik Al-Amayreh, Ahmad O. Mostafa, Mohammad Al-Dabbas, and Hegazy Rezk. "Magnetic Refrigeration Design Technologies: State of the Art and General Perspectives." Energies 14, no. 15 (July 31, 2021): 4662. http://dx.doi.org/10.3390/en14154662.
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Magnetic refrigeration is a fascinating superior choice technology as compared with traditional refrigeration that relies on a unique property of particular materials, known as the magnetocaloric effect (MCE). This paper provides a thorough understanding of different magnetic refrigeration technologies using a variety of models to evaluate the coefficient of performance (COP) and specific cooling capacity outputs. Accordingly, magnetic refrigeration models are divided into four categories: rotating, reciprocating, C-shaped magnetic refrigeration, and active magnetic regenerator. The working principles of these models were described, and their outputs were extracted and compared. Furthermore, the influence of the magnetocaloric effect, the magnetization area, and the thermodynamic processes and cycles on the efficiency of magnetic refrigeration was investigated and discussed to achieve a maximum cooling capacity. The classes of magnetocaloric magnetic materials were summarized from previous studies and their potential magnetic characteristics are emphasized. The essential characteristics of magnetic refrigeration systems are highlighted to determine the significant advantages, difficulties, drawbacks, and feasibility analyses of these systems. Moreover, a cost analysis was provided in order to judge the feasibility of these systems for commercial use.
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LAMB, JENNIFER L., JENNIFER M. GOGLEY, M. JASMINE THOMPSON, DANIEL R. SOLIS, and SUMIT SEN. "Effect of Low-Dose Gamma Irradiation on Staphylococcus aureus and Product Packaging in Ready-to-Eat Ham and Cheese Sandwiches." Journal of Food Protection 65, no. 11 (November 1, 2002): 1800–1805. http://dx.doi.org/10.4315/0362-028x-65.11.1800.
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Staphylococcus aureus is a common pathogen that causes foodborne illness. Traditional methods for controlling S. aureus do not address postprocess contamination. Low-dose gamma irradiation is effective in reducing pathogens in a variety of foods and may be effective in reducing S. aureus in ready-to-eat foods. The effects of gamma irradiation on product packaging should also be considered. The objective of this study was to determine the effects of gamma irradiation on product packaging and on S. aureus in ready-to-eat ham and cheese sandwiches. The effects of refrigerated storage on irradiated and nonirradiated sandwiches were also investigated. Ham and cheese sandwiches were inoculated with 106 or 107 CFU of S. aureus per g, frozen, irradiated, and analyzed by a standard plate count method. D10-values, the amount of irradiation needed to elicit a 1-log10 reduction of bacteria, were calculated. In addition, irradiated sandwiches were analyzed after 1, 13, 27, and 39 days of storage at 4°C. The integrity of postirradiated packaging material was analyzed using Fourier transform infrared (FTIR) spectroscopy. Two experiments yielded D10-values of 0.62 and 0.63. During refrigerated storage, sandwiches irradiated with 5.9 kGy showed no S. aureus growth at any time; sandwiches irradiated with 3.85 kGy showed a 6.18-log reduction in S. aureus after 13 days; and nonirradiated sandwiches showed a 0.53-log increase in S. aureus after 39 days. FTIR spectroscopy showed that the label side and the bulge side were composed of polyethylene terephthalate and nylon 6, respectively. No significant change in the packaging due to irradiation was detected. In this study, low-dose gamma irradiation was shown to be an effective method for reducing S. aureus in ready-to-eat ham and cheese sandwiches and proved to be more efficacious than refrigeration alone. Additionally, package integrity was not adversely affected by gamma irradiation.
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DALU, JOB M., and SARA B. FERESU. "Survival of Listeria monocytogenes in Three Zimbabwean Fermented Milk Products." Journal of Food Protection 59, no. 4 (April 1, 1996): 379–83. http://dx.doi.org/10.4315/0362-028x-59.4.379.
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The growth and survival of Listeria monocytogenes was studied in traditionally fermented unpasteurized and pasteurized milk and in an industrially fermented milk marketed in Zimbabwe. Inoculated milk samples were incubated at 20°C for 24 h, and then one set of samples of each type of milk was stored at ambient (20°C) and a duplicate set at refrigeration (5°C) temperatures for a further 96 h. The industrially fermented milk was least favorable to the survival of L. monocytogenes, followed by traditionally fermented unpasteurized milk and traditionally fermented pasteurized milk when these milks were stored at ambient temperature. A different trend was observed when the milks were stored at refrigeration temperature with traditionally fermented unpasteurized milk allowing the least survival of L. monocytogenes followed by industrially fermented milk and traditionally fermented pasteurized milk. More L. monocytogenes survived in all the three fermented milks when they were stored at refrigeration temperature than at ambient temperature.
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Coral, Rodrigo, Carlos A. Flesch, Cesar A. Penz, and Maikon R. Borges. "Development of a Committee of Artificial Neural Networks for the Performance Testing of Compressors for Thermal Machines in Very Reduced Times." Metrology and Measurement Systems 22, no. 1 (March 1, 2015): 79–88. http://dx.doi.org/10.1515/mms-2015-0003.
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Abstract This paper presents a new test method able to infer - in periods of less than 7 seconds - the refrigeration capacity of a compressor used in thermal machines, which represents a time reduction of approximately 99.95% related to the standardized traditional methods. The method was developed aiming at its application on compressor manufacture lines and on 100% of the units produced. Artificial neural networks (ANNs) were used to establish a model able to infer the refrigeration capacity based on the data collected directly on the production line. The proposed method does not make use of refrigeration systems and also does not require using the compressor oil.