When Anacystis nidulans, strain TX 20 was grown at 39 C, then rapidly chilled to 0 C, a pigment with a carotenoid-like spectrum was bleached. This effect was not seen when cells which had been grown at 25 C were chilled. The effect seen in 39 C-grown cells was not reversible except under extreme conditions such as heating to near boiling for several minutes. Bleaching could be prevented by prio...

Cotton seedlings were subjected to a 96 hour chilling treatment (5 degrees or 10 degrees ) after periods of germination at 31 degrees ranging from 0 to 48 hours. Inhibition of subsequent growth at a favorable temperature by chilling was dependent on level of low temperature and stage of seedling development when chilled. Two periods of chilling hypersensitivity were observed during germination:...

The purpose of this study was to evaluate the chill chain in school catering by monitoring time-temperature profiles. Chilled ready-to-eat foods have been chosen as subject of this study because of their high risk due to their production, storage and distribution steps, separated in time, followed by consumption without any further thermal treatment. In order to integrate the effects of storage...

Improved-lipid pork patties were manufactured following two different reformulation strategies: fat reduction by replacement of pork backfat with konjac gel (KG), and fat reduction/lipid improvement by replacement of pork backfat with an improved oil combination (olive, linseed and fish oils) bulking system based on konjac gel (O-KG). Technological, microbiological and sensory properties were a...

Quality characteristics of spent hen Pectoralis major muscles and effect of NaCl and sodium tripolyphosphate (STPP) on quality changes of raw and cooked spent hen muscles during chilled storage were investigated. Meat from spent hen had nutritional values the same as commercial broiler meat. Treated raw samples with 1.0% NaCl and 10% STPP showed lower drip loss during storage time (P<0.05), and...

The effect of rapid air chilling of carcasses, compared to conventional air chilling, and effect of earlier deboning, after rapid air chilling, on colour of pork M semimembranosus was investigated. During and at the end of chilling, compared to conventional chill treatment, carcasses that were rapid chilled had significantly (P < 0.001) lower internal temperature in the deep leg. Rapid chilled ...

Properties of Ca2+- or Ba2+-dependent transfection and transformation in Escherichia coli were examined, using phi X174 replicative-form (RF) DNA and plasmid DNA. For the transfection and transformation, a heat pulse step was dispensable and the yield of transfectants was, in most E. coli strains, rather reduced by the heat treatment. The heat pulse step was also detrimental for the transformat...

Refrigerated display cases are now commonplace in food stores in order to display products in an attractive manner to the customer. An increasing variety of chilled and frozen foods has also added to the demand for more chilled display area but despite this, most modifications to the way supennarket refrigeration systems are designed has come on the high pressure side with little or no regard f...

This paper presents the online optimal control strategies of the central chilling system in a super high-rise building in Hong Kong. The work presented aims at developing a package of optimal control strategies and evaluating their energy saving potentials and finally implementing these strategies in the building to enhance its energy efficiency. Based on testing the effects of interactions wit...

The paper aims to investigate different measures of passive cooling that are compatible with existing buildings in order to reduce the energy consumption and peak demand associated with the cooling. Both the existing conditions and envisaged thermal comfort preference of the occupants of the building determine which retrofitting technology is most suitable in a particular case. Measures focusin...