Search results for "Thermal"
showing 10 items of 3576 documents
Seagrass ecosystem response to long-term high CO2 in a Mediterranean volcanic vent
2014
We examined the long-term effect of naturally acidified water on a Cymodocea nodosa meadow growing at a shallow volcanic CO2 vent in Vulcano Island (Italy). Seagrass and adjacent unvegetated habitats growing at a low pH station (pH = 7.65 ± 0.02) were compared with corresponding habitats at a control station (pH = 8.01 ± 0.01). Density and biomass showed a clear decreasing trend at the low pH station and the below- to above-ground biomass ratio was more than 10 times lower compared to the control. C content and δ13C of leaves and epiphytes were significantly lower at the low pH station. Photosynthetic activity of C. nodosa was stimulated by low pH as seen by the significant increase in Chla…
Novel Thermal Technologies and Fermentation
2016
Fermentation is one of the oldest methods practiced by human beings for the transformation of some food products in order to extend shelf-life and provide novel organoleptic properties. Moreover, during fermentation a high amount of valuable compounds with important commercial benefits are produced. Therefore, there is a need to develop energy efficient and environmental-friendly sustainable processes in order to improve fermentation-related processes. Traditionally, conventional thermal treatments have been used in food fermentation; however, the organoleptic properties of the treated products can be altered. As a result, alternative approaches have been sought by food industries in order …
Iron operates as an important factor promoting year-round diazotrophic cyanobacteria blooms in eutrophic reservoirs in the tropics
2021
Abstract We hypothesize that iron availability plays an important role in driving phytoplankton structure and dynamics in tropical reservoir. This role has often been neglected in routine monitoring of water quality since the main focus has been addressed on macronutrients such phosphorus and nitrogen. To elucidate the potential regulation exerted by iron availability on phytoplankton, a limnological investigation was carried out in two neighboring eutrophic reservoirs in tropical China. Traditional physical and chemical variables were measured along with total and dissolved iron concentrations to explore how they could influence phytoplankton structure. Statistical analyses showed that dis…
Ocean Acidification and the Loss of Phenolic Substances in Marine Plants
2012
Rising atmospheric CO(2) often triggers the production of plant phenolics, including many that serve as herbivore deterrents, digestion reducers, antimicrobials, or ultraviolet sunscreens. Such responses are predicted by popular models of plant defense, especially resource availability models which link carbon availability to phenolic biosynthesis. CO(2) availability is also increasing in the oceans, where anthropogenic emissions cause ocean acidification, decreasing seawater pH and shifting the carbonate system towards further CO(2) enrichment. Such conditions tend to increase seagrass productivity but may also increase rates of grazing on these marine plants. Here we show that high CO(2) …
FLUCTUATING TEMPERATURE LEADS TO EVOLUTION OF THERMAL GENERALISM AND PREADAPTATION TO NOVEL ENVIRONMENTS
2013
Environmental fluctuations can select for generalism, which is also hypothesized to increase organisms' ability to invade novel environments. Here, we show that across a range of temperatures, opportunistic bacterial pathogen Serratia marcescens that evolved in fluctuating temperature (daily variation between 24°C and 38°C, mean 31°C) outperforms the strains that evolved in constant temperature (31°C). The growth advantage was also evident in novel environments in the presence of parasitic viruses and predatory protozoans, but less clear in the presence of stressful chemicals. Adaptation to fluctuating temperature also led to reduced virulence in Drosophila melanogaster host, which suggests…
Landmarks in the historical development of twenty first century food processing technologies.
2017
International audience; Over a course of centuries, various food processing technologies have been explored and implemented to provide safe, fresher-tasting and nutritive food products. Among these technologies, application of emerging food processes (e.g., cold plasma, pressurized fluids, pulsed electric fields, ohmic heating, radiofrequency electric fields, ultrasonics and megasonics, high hydrostatic pressure, high pressure homogenization, hyperbaric storage, and negative pressure cavitation extraction) have attracted much attention in the past decades. This is because, compared to their conventional counterparts, novel food processes allow a significant reduction in the overall processi…
Combination of the OSA process with thermal treatment at moderate temperature for excess sludge minimization
2019
Abstract This study investigated the chance to couple the conventional Oxic Settling Anaerobic (OSA) process with a thermic treatment at moderate temperature (35 °C). The maximum excess sludge reduction rate (80%) was achieved when the plant was operated under 3 h of hydraulic retention time (HRT). Compared with the conventional OSA system, the thermic treatment enabled a further improvement in excess sludge minimization of 35%. The observed yield coefficient decreased from 0.25 gTSS gCOD−1 to 0.10 gTSS gCOD−1 when the temperature in the anaerobic reactor was increased to 35 °C, despite the lower HRT (3 h vs 6 h). Moreover, the thermic treatment enabled the decrease of filamentous bacteria,…
The Impact of the Changing Climate on the Thermal Characteristics of Lakes
2009
Meteorological forcing at the air-water interface is the main determinant of the heat balance of most lakes (Edinger et al., 1968; Sweers, 1976). Year-to-year changes in the weather therefore have a major effect on the thermal characteristics of lakes. However, lakes that differ with respect to their morphometry respond differently to these changes (Gorham, 1964), with deeper lakes integrating the effects of meteorological forcing over longer periods of time. Other important factors that can influence the thermal characteristics of lakes include hydraulic residence time, optical properties and landscape setting (e.g. Salonen et al., 1984; Fee et al., 1996; Livingstone et al., 1999). These f…
High-pressure processing of meat and meat products
2016
International audience; High pressure (HP) was first introduced at the end of the nineteenth century in the field of materials chemistry. The first application of high pressure in the food industry was proposed by Hite in 1899 to pasteurize milk and fruit products. The high hydrostatic pressure (HHP) treatment is considered as a nonthermal process, alternative to heat treatments, as it enables inactivation of pathogenic and spoilage microorganisms in foods. This technology is based on two principles that determine the behavior of foods under pressure. The first is an important principle that underlies the effects on reaction equilibria is known as the principle of Le Chatelier, and the seco…
Heat requirements for loquat fruit development may be assessed with a Beta model approach
2018
In Mediterranean areas, loquat trees (Eriobotrya japonica Lindl.) typically bloom in fall and fruits develop during the winter period, reaching their ripening in spring. So far, little interest has been driven towards models capable of estimating heat requirements for the accomplishment of fruit development in the winter period. In this work, we verified whether in Mediterranean areas the heat accumulation (GDH) needed for loquat fruit growth, may be precisely described using a Beta model, a flexible mathematical function which, in the past, has been successfully used in peach. BBCH phenological stages of ‘Algerie’ trees were recorded in two experimental sites: Palermo, Italy (38°04’N, 13°2…