The objective of this study was to determine the antimicrobial effect of a combination of potassium lactate and sodium diacetate (0, 1.8, 3, and 4.5%; PURASAL P Opti. Form 4, 60% solution) on the survival and growth of Listeria monocytogenes Scott A in pH-adjusted broth (5.5, 6.0, 6.5, and 7.0) stored at 4, 10, 17, 24, 30, and 37 degrees C. Appropriate dilutions of broth were enumerated by spir...

AIM The purpose of this study was to investigate the effect of different temperatures on the efficacy of polymerization during the insertion of composite resin using different light curing units. METHODS AND MATERIALS A total of 45 disc-shaped specimens were fabricated from Z250 composite resin (3M/ESPE, St. Paul, MN, USA) with 15 each prepared at three different temperatures (refrigerated to...

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 induction time, pH) composition on the 1st, 30th, 90th, 120th, 180th, 270th 3...

The paper discusses the possibility of applying trigeneration energy concept (cogeneration + absorption cooling) on diesel-powered refrigerated ships, based systematic analyses variable loads during estimated life ship a predefined navigation route. From methodological point view, mathematical modeling predictable interactions with realistic environment yields corresponding models simultaneousl...

This research is focused on evaluating the dispatch of perishable merchandise through reefers (refrigerated maritime containers) with adherence to Cold Chain Quality Indicators (CCQI) standard, which international standard that should apply logistics actors operate said chain. The general objective project aimed at knowing level have standards in transport, handling and storage cold chain, esta...

The effect of pre-heating fresh strawberries (hot break) and the use refrigerated temperatures prior to pasteurization on stability anthocyanins, vitamin C, color polyphenol oxidase (PPO) activity during storage (42 days at 35 °C) strawberry puree was studied. Hot break resulted in 20% residual PPO caused 10% anthocyanin degradation, whereas C unaffected. After mashing, purees were stored 4 °C ...

the suitability of milk preserved by refrigeration and co2 addition for the manufacture of plain yoghurt using two commercial strains of lactobacillus delbrueckii ssp. bulgaricus and streptoccocus thermophilus and probiotic yoghurt by lactobacillus acidophilus was evaluated. yoghurts (plain and probiotic) manufactured after milk pasteurization, from fresh and refrigerated co2 treated samples (p...