Influence of calcium-binding salts on heat stability and fouling of whey protein isolate dispersions

peer-reviewedThe effect of the calcium-binding salts (CBS), trisodium citrate (TSC), tripotassium citrate (TPC) and disodium hydrogen phosphate (DSHP) at concentrations of 1–45 mm on the heat stability and fouling of whey protein isolate (WPI) dispersions (3%, w/v, protein) was investigated. The WPI dispersions were assessed for heat stability in an oil bath at 95 °C for 30 min, viscosity changes during simulated high-temperature short-time (HTST) and fouling behaviour using a lab-scale fouling rig. Adding CBS at levels of 5–30 mm for TSC and TPC and 25–35 mm for DSHP improved thermal stability of WPI dispersions by decreasing the ionic calcium (Ca2+) concentration; however, lower or higher concentrations destabilised the systems on heating. Adding CBS improved heat transfer during thermal processing, and resulted in lower viscosity and fouling. This study demonstrates that adding CBS is an effective means of increasing WPI protein stability during HTST thermal processing

Composition, morphology and pasting properties of Orchis anatolica tuber gum

Orchis anatolica (O. anatolica) tuber is commonly used in the production of Salep gum or O. anatolica tuber gum (OaG) for use as a thickener, flavouring agent, gelling agent, film former and emulsifier in the food industry. The aim of this study was to investigate the chemical composition, physical, morphological and pasting properties of OaG. Physical and morphological analyses, and pasting properties of OaG were analysed using static light scattering, scanning electron microscopy, light microscopy and rotational rheometry, respectively. Volume-weighted mean particle diameter (D [4,3]) value of OaG was 180 ± 1.25 μm. OaG was composed mainly of starch (41.6%), dietary fiber (32.3%) and glucomannan (18.5%). The powder of OaG had irregular shaped particles with smooth surfaces and round edges. After pasting treatment, the initial and final viscosity values of the OaG dispersions at a concentration of 0.5% OaG were 33.7 ± 0.24 and 34.3 ± 0.45 mPa.s, whereas, the corresponding values at a concentration of 2.5% OaG were 1193 ± 92.0 and 1437 ± 83.3 mPa.s, respectively. The glucomannan and dietary fiber components and their possible interactions with starch, in OaG appear to have influenced the peak temperature and viscosity on pasting, due to limitation of the leaching of amylose and amylopectin from starch granules. Therefore, O. anatolica tuber gum, a complex biopolymer, can provide interesting and unique functionality to the food industry in the development of novel food structures

Building an end user focused THz based ultra high bandwidth wireless access network: The TERAPOD approach

The TERAPOD project aims to investigate and demonstrate the feasibility of ultra high bandwidth wireless access networks operating in the Terahertz (THz) band. The proposed TERAPOD THz communication system will be developed, driven by end user usage scenario requirements and will be demonstrated within a first adopter operational setting of a Data Centre. In this article, we define the full communications stack approach that will be taken in TERAPOD, highlighting the specific challenges and aimed innovations that are targeted

A comparison of pilot-scale supersonic direct steam injection to conventional steam infusion and tubular heating systems for the heat treatment of protein-enriched skim milk-based beverages

peer-reviewedDirect supersonic steam injection, direct steam infusion, and indirect tubular heating were each applied to protein-enriched skim milk-based beverages with 4, 6 and 8% (w/w) total protein, and the effect of final heat temperature on the physical properties of these beverages was investigated. Supersonic steam injection resulted in significantly lower levels of denaturation of β-lactoglobulin (34.5%), compared to both infusion (76.3%) and tubular (97.1%) heating technologies. Viscosity, particle size and accelerated physical stability of formulations did not differ significantly between the heating technologies, while noticeable colour differences due to heat treatment (mainly attributed to increasing b* value) were observed, particularly for tubular heating. Overall, the extent of protein denaturation in high-protein dairy products was significantly influenced by the particular heating technology applied. The application of supersonic steam injection technology, with rapid heating and high shear characteristics, may enable differenciated product characteristics for ready-to-drink ambient-delivery high-protein dairy beverages. Industrial relevance: The design and application of novel direct supersonic steam injection technology was comprehensively studied and found to provide significant benefits over direct steam infusion and indirect tubular heating technologies for skim milk-based protein beverages. This type of injection heating system resulted in heat-treated formulations with lower levels of denatured whey proteins, compared to tubular and infusion heating, offering an alternative opportunity to the industry in terms of producing shelf-stable dairy protein beverages

Influence of emulsifier type on the spray-drying properties of model infant formula emulsions

The objective of this study was to compare the drying performance and physicochemical properties of model infant formula (IF) emulsions containing 43, 96 and 192 g L−1 protein, oil and maltodextrin (MD), respectively, prepared using different emulsifier systems. Emulsions were stabilised using either whey protein isolate (WPI), whey protein hydrolysate (WPH; DH 8%), WPH + CITREM (9 g L−1), WPH + lecithin (5 g L−1) or WPH conjugated with maltodextrin (DE 12) (WPH-MD). Homogenised emulsions had 32% solids content and oil globules with mean volume diameter WPH + LEC > WPH > WPH- MD > WPI, WPI > WPH > WPH- MD > WPH + LEC > WPH + CIT and WPH- MD > WPI > WPH > WPH + LEC > WPH + CIT, respectively. Additionally, differences in wettability, surface topography and oil globule distribution within the powder matrix and in reconstituted powders were linked to the emulsifier system used. Inclusion of the WPH-MD conjugate in the formulation of IF powder significantly improved drying behaviour and physicochemical properties of the resultant powder, as evidenced by lowest powder build-up during drying and greatest emulsion quality on reconstitution, compared to the other model formula systems

Analysis of Johne’s disease ELISA status and associated performance parameters in Irish dairy cows

peer-reviewedBackground Infection with Mycobacterium avium subspecies paratuberculosis (MAP) has been associated with reductions in milk production in dairy cows and sub optimal fertility. The aim of this study was to highlight the production losses associated with testing MAP ELISA positive in Irish dairy cows. Secondary objectives included investigation of risk factors associated with testing MAP ELISA positive. A survey of management practices on study farms was also conducted, with examination of associations between management practices and herd MAP status. Blood samples were collected from 4188 breeding animals on 22 farms. Samples were ELISA tested using the ID Screen Paratuberculosis Indirect Screening Test. Production parameters examined included milk yield, milk fat, milk protein, somatic cell count, and calving interval. The association between MAP ELISA status and production data was investigated using multi-level mixed models. Logistic regression was used to identify risk factors for testing JD blood ELISA positive at individual cow level and to identify associations between farm management practices and herd MAP status. Results Data were available for 3528 cows. The apparent prevalence recorded was 7.4 %. Mixed model analysis revealed no statistically significant association between testing MAP ELISA positive and dairy cow production parameters. Risk factors associated with testing positive included larger sized herds being over twice more likely to test positive than smaller herds (OR 2.4 P = <0.001). Friesians were less likely to test positive relative to other breeds. A number of study farmers were engaged in management practices that have previously been identified as high risk for MAP transmission e.g., 73.1 % pooled colostrum and 84.6 % of study farmers used the calving area to house sick animals throughout the year. No significant associations however, were identified between farm management practices and herd MAP status. Conclusion No production losses were identified; however an apparent prevalence of 7.4 % was recorded. With the abolition of EU milk quotas herd size in Ireland is expanding, as herds included in this study were larger than the national average, results may be indicative of future JD levels if no JD control programmes are implemented to minimise transmission

Silver nanoparticles and their orthopaedic applications

Implant-associated infection is a major source of morbidity in orthopaedic surgery. There has been extensive research into the development of materials that prevent biofilm formation, and hence, reduce the risk of infection. Silver nanoparticle technology is receiving much interest in the field of orthopaedics for its antimicrobial properties, and the results of studies to date are encouraging. Antimicrobial effects have been seen when silver nanoparticles are used in trauma implants, tumour prostheses, bone cement, and also when combined with hydroxyapatite coatings. Although there are promising results with in vitro and in vivo studies, the number of clinical studies remains small. Future studies will be required to explore further the possible side effects associated with silver nanoparticles, to ensure their use in an effective and biocompatible manner. Here we present a review of the current literature relating to the production of nanosilver for medical use, and its orthopaedic applications

UK Skills and Productivity in an International Context

A nation's prosperity depends largely on its ability to raise the level of its productivity. The education level of its workforce, and how effectively the skills are used in the production processes, are considered important factors in this process. In this report we investigate the extent to which skills have contributed to recent productivity performance in the UK. We do this within a cross-country framework, where we compare the UK's productivity trajectories with those of other close competitors. We quantify the role played by different types of certified skills, both academic and vocational, taking account of the influence of other factors, such as capital investment and technological change. Furthermore, we assess the influence of intangible investments, usually excluded from published data and traditional growth studies. We use a wide range of data sources, and employ growth accounting and panel data econometric techniques. The study begins with a comprehensive review of the literature on the role of human capital in productivity and growth, from both a theoretical and empirical point of view (section 1). We then provide a description of aggregate productivity and employment trends in section 2. Section 3 contains detailed results of the growth accounting decomposition and Section 4 summarises the econometric analysis. Sections 5 and 6 outline the key findings and conclusions emerging from this analysis. The main research questions addressed in this report are: • What have been the main sources of growth in the UK and other major economies since the recession? How have these differed relative to the previous periods? • What is the link between skills and productivity/growth? How have skills contributed to growth over recent years? • What is the contribution of different types of skills to growth? Where does the UK fare better and worse compared to international competitors? • What is the role of training and other intangible assets in explaining productivity and growth outcomes? Do they interact differently with different types of skilled workers