The capture efficiency and feeding behaviour of the cold-water coral (CWC) Lophelia pertusa (Linnaeus, 1758) were investigated considering: (1) different food types, (2) different food sizes and (3) different current speeds and temperatures. This study used two different multifactorial experimental approaches: (1) Corals were subjected to three different flow speeds (2, 5 and 10 cm s− 1) in 5 l volume tanks, and three different food types (alive zooplankton, alive algae, and dry particulate organic carbon) were offered to the corals under each current regime, analysing the capture rates of the corals under these different flow velocities. (2) In a flume, the feeding behaviour of the coral polyps was studied under different current speed regimes (1, 7, 15 and 27 cm s− 1) and a temperature change over a range of 8–12 °C. The obtained results confirm that low flow speeds (below 7 cm s− 1) appear optimal for a successful prey capture, and temperature did not have an effect on polyp expansion behaviour for L. pertusa. In conclusion, flow speeds clearly impact food capture efficiency in L. pertusa, with zooplankton predominantly captured prey at low flow velocities (2 cm s− 1) and phytoplankton captured at higher flow velocities of 5 cm s− 1. This split in capture efficiency may allow corals to exploit different food sources under different tidal and flow conditions | SI

7 pages, 6 figures, 1 table | The capture efficiency and feeding behaviour of the cold-water coral (CWC) Lophelia pertusa (Linnaeus, 1758) were investigated considering: (1) different food types, (2) different food sizes and (3) different current speeds and temperatures. This study used two different multifactorial experimental approaches: (1) Corals were subjected to three different flow speeds (2, 5 and 10 cm s− 1) in 5 l volume tanks, and three different food types (alive zooplankton, alive algae, and dry particulate organic carbon) were offered to the corals under each current regime, analysing the capture rates of the corals under these different flow velocities. (2) In a flume, the feeding behaviour of the coral polyps was studied under different current speed regimes (1, 7, 15 and 27 cm s− 1) and a temperature change over a range of 8–12 °C. The obtained results confirm that low flow speeds (below 7 cm s− 1) appear optimal for a successful prey capture, and temperature did not have an effect on polyp expansion behaviour for L. pertusa. In conclusion, flow speeds clearly impact food capture efficiency in L. pertusa, with zooplankton predominantly captured prey at low flow velocities (2 cm s− 1) and phytoplankton captured at higher flow velocities of 5 cm s− 1. This split in capture efficiency may allow corals to exploit different food sources under different tidal and flow conditions | This work has been supported by the European Commission through two ASSEMBLE projects (grant agreement no. 227799) conducted in 2010 and 2011 at SAMS, as well as by the UK Ocean Acidification Research Programme's Benthic Consortium project (awards NE/H01747X/1 and NE/H017305/1) funded by NERC | Peer Reviewed

The capture efficiency and feeding behaviour of the cold-water coral (CWC) Lophelia pertusa (Linnaeus, 1758) were investigated considering: (1) different food types, (2) different food sizes and (3) different current speeds and temperatures. This study used two different multifactorial experimental approaches: (1) Corals were subjected to three different flow speeds (2, 5 and 10cms−1) in 5l volume tanks, and three different food types (alive zooplankton, alive algae, and dry particulate organic carbon) were offered to the corals under each current regime, analysing the capture rates of the corals under these different flow velocities. (2) In a flume, the feeding behaviour of the coral polyps was studied under different current speed regimes (1, 7, 15 and 27cms−1) and a temperature change over a range of 8–12°C. The obtained results confirm that low flow speeds (below 7cms−1) appear optimal for a successful prey capture, and temperature did not have an effect on polyp expansion behaviour for L. pertusa. In conclusion, flow speeds clearly impact food capture efficiency in L. pertusa, with zooplankton predominantly captured prey at low flow velocities (2cms−1) and phytoplankton captured at higher flow velocities of 5cms−1. This split in capture efficiency may allow corals to exploit different food sources under different tidal and flow conditions.

Resumen El objetivo de este trabajo es estimar el volumen de agua utilizada por las industrias alimenticias de Mendoza, atendiendo a diferentes escenarios de eficiencia en la utilización del recurso hídrico. Complementariamente se estudia la potencialidad del aprovechamiento para riego de los efluentes generados por tales industrias. La metodología de trabajo se sustenta en información recolectada de entrevistas realizadas a informantes calificados de diversos organismos de Mendoza, como también a personal idóneo de diversos establecimientos industriales alimenticios, seleccionados mediante una muestra dirigida. Para la construcción de escenarios se recurre a diversas fuentes de información secundaria, tanto locales como internacionales. Se estima que las industrias alimenticias de Mendoza utilizan un volumen de 19,65 hm3 de agua por año; un manejo eficiente del recurso hídrico permitiría reducir el consumo en un 64%, es decir, a 7,11 hm3. Actualmente, el 70% del agua total consumida corresponde a las industrias elaboradoras de conservas de frutas y hortalizas, el 16% a bodegas, el 8% a embotelladoras de agua mineral y el 6% restante abarca los consumos de las industrias olivícola, cervecera y de gaseosas. Asimismo, se calcula que las industrias alimenticias de Mendoza generan un volumen de efluente de 16,27 hm3 anuales. Debido a la estacionalidad de estos efluentes, a las altas concentraciones de sodio y elevada conductividad eléctrica de alguno de ellos, el aprovechamiento de estas aguas para riego es posible, pero debe estar diseñado como un sistema de tratamiento en tierra, teniendo en cuenta estas variables y sus impactos en el ambiente. | Abstract This paper estimates the volume of water used by the Mendoza food processing industry considering different water efficiency scenarios. The potential for using food processing industry effluents for irrigation is also assessed. The methodology relies upon information collected from interviews with qualified informants from different organizations and food-processing plants in Mendoza selected from a targeted sample. Scenarios were developed using local and international secondary information sources. The results show that food-processing plants in Mendoza use 19.65 hm3 of water per year; efficient water management practices would make it possible to reduce water use by 64%, i.e., to 7.11 hm3. At present, 70% of the water is used by the fruit and vegetable processing industry, 16% by wineries, 8% by mineral water bottling plants, and the remaining 6% by olive oil, beer and soft drink plants. The volume of effluents from the food processing plants in Mendoza has been estimated at 16.27 hm3 per year. Despite the seasonal variations of these effluents, and the high sodium concentration and electrical conductivity of some of them, it is possible to use them for irrigation purposes. However, because of these variables and their environmental impact, land treatment is required. | Resumo O objetivo deste trabalho é estimar o volume de água utilizado pela indústria de alimentos de Mendoza, de acordo com diferentes cenários de uso eficiente dos recursos hídricos. Além disso, é estudada a potencialidade da utilização para irrigação dos efluentes gerados por tais indústrias. A metodologia é baseada na informação recolhida a partir de entrevistas com informantes qualificados de diferentes entidades de Mendoza, bem como com pessoal idôneo de vários estabelecimentos industriais de alimentos, selecionados por meio de uma amostragem direcionada. Para a construção de cenários são utilizadas várias fontes secundárias, tanto locais como internacionais. Estima-se que as indústrias de alimentos de Mendoza utilizam um volume de água de 19,65 hm3 por ano; uma gestão eficiente dos recursos hídricos permitiria reduzir o consumo em 64%, ou seja, 7,11 hm3. Atualmente, 70% da água consumida correspondem às indústrias de processamento de frutas e hortaliças em conserva, 16% a adegas, 8% para engarrafamento de água mineral e o 6% restante abrange o consumo dos produtores de azeite, azeitonas em conserva, indústrias cervejeiras e de refrigerantes. Também se estima que as indústrias de alimentos de Mendoza geram um volume de efluentes de 16,27 hm3 anuais. Devido à sazonalidade destes efluentes, às altas concentrações de sódio e à alta condutividade eléctrica de alguns deles, o aproveitamento destas águas para irrigação é possível, mas tem de passar por um sistema de tratamento em terra, considerando estas variáveis e seus impactos sobre o meio ambiente.

Hands can be a vector for transmitting pathogenic microorganisms to foodstuffs and drinks, and to the mouths of susceptible hosts. Hand washing is the primary barrier to prevent transmission of enteric pathogens via cross-contamination from infected persons. Conventional hand washing involves the use of water, soap, and friction to remove dirt and microorganisms. The availability of hand sanitizing products for use when water and soap are unavailable has increased in recent years. The aim of this systematic review was to collate scientific information on the efficacy of hand sanitizers compared with washing hands with soap and water for the removal of foodborne pathogens from the hands of food handlers. An extensive literature search was carried out using three electronic databases: Web of Science, Scopus, and PubMed. Twenty-eight scientific publications were ultimately included in the review. Analysis of this literature revealed various limitations in the scientific information owing to the absence of a standardized protocol for evaluating the efficacy of hand products and variation in experimental conditions. However, despite conflicting results, scientific evidence seems to support the historical skepticism about the use of waterless hand sanitizers in food preparation settings. Water and soap appear to be more effective than waterless products for removal of soil and microorganisms from hands. Alcohol-based products achieve rapid and effective inactivation of various bacteria, but their efficacy is generally lower against nonenveloped viruses. The presence of food debris significantly affects the microbial inactivation rate of hand sanitizers.

The main aim of this study was to develop a method to simulate the transfer conditions (energy and water) of spray-drying. Typical curves were registered with the water activity meter on water, dairy and food concentrates (Fig 1.) [1]. These curves showed that the relative humidity (RH) from the pressure sensor as a function of time can be represented by a sigmoid equation. Two phases can be identified on the curves obtained for pure water and milk concentrates: Initially, at the beginning of desorption, there was a constant RH (ie rate of drying) phase. This constant phase corresponds to free water evaporation. The second phase was the falling rate period, which was very short for pure water and much longer for milk concentrates, whatever the total solid content. We assumed that this corresponded to the evaporation of bound water, which involves extra energy (EE) in order to overcome binding (indirectly the bound strength of water). The area under the curve of each part thus represents the amounts of free and bound water desorbed, respectively. EE is calculated as a function of the drying kinetics according to the desorption curves (Fig 1.). When the drying kinetic of a concentrate is similar to the drying kinetic of pure water, no EE is required. If the drying kinetic is two slower, energy requirement is two higher than for pure water. The difference with the latent heat of evaporation required for pure water determines EE. The calculation method to determine EE was computerized to obtain new software (SD2P®, Spray Drying Parameter Simulation & Determination). From the desorption curve, the software SD2P® (Spray Drying Parameters Simulation & Determination) is a way, among others, to predict the value of these parameters when they are not known [2, 3]. The combined results provide more precise determination of spray-drying parameters (including inlet/outlet air temperature, mass/powder flow rate, powder temperature, etc.), powder state during spray-drying (stickiness) and the cost of spray-drying with respect to weather conditions (Fig 2). Several cases will be presented to show the interest of this strategy in order to anticipate the spray-drying parameters and the powder behavior.

En este trabajo de fin de grado se calculan los estados termodinámicos del ciclo de un grupo de vapor de la Central Térmica de Caletillas. Se analizan varias disposiciones del tren de precalentadores de agua de alimentación de la planta de vapor y se plantean distintos criterios para calcular las presiones de extracción de los precalentadores regenerativos del agua de alimentación.

Food reformulation, either to reduce nutrient content or to enhance satiety, can negatively impact upon sensory characteristics and hedonic appeal, whilst altering satiety expectations. Within numerous food systems, perception of certain sensory attributes, known as satiety-relevant sensory cues, have been shown to play a role in food intake behaviour. Emulsions are a common food structure; their very nature encourages reformulation through structural design approaches. Manipulation of emulsion design has been shown to change perceptions of certain sensory attributes and hedonic appeal, but the role of emulsions in food intake behaviour is less clear. With previous research yet to identify emulsion designs which promote attributes that act as satiety-relevant sensory cues within emulsion based foods, this paper investigates the effect of oil droplet size (d4,3: 0.2–50μm) and flavour type (Vanilla, Cream and No flavour) on sensory perception, hedonics and expected food intake behaviour. By identifying these attributes, this approach will allow the use of emulsion design approaches to promote the sensory characteristics that act as satiety-relevant sensory cues and/or are related to hedonic appeal. Male participants (n=24) assessed the emulsions. Oil droplet size resulted in significant differences (P<0.05) in ratings of Vanilla and Cream flavour intensity, Thickness, Smoothness, Creamy Mouthfeel, Creaminess, Liking, Expected Filling and Expected Hunger in 1h’s time. Flavour type resulted in significant differences (P<0.05) in ratings of Vanilla and Cream flavour intensity, Sweetness and Liking. The most substantial finding was that by decreasing oil droplet size, Creaminess perception significantly increased. This significantly increases hedonic appeal, in addition to increasing ratings of Expected Filling and decreased Expected Hunger in 1h’s time, independently of energy content. If this finding is related to actual eating behaviour, a key target attribute will have been identified which can be manipulated through an emulsions droplet size, allowing the design of hedonically appropriate satiating foods.

A method has been proposed for the simultaneous identification and determination of 111 pesticides from various classes in food by high-performance liquid chromatography–high-resolution time-offlight mass spectrometry combined with simple and fast sample preparation. Possibility of the identification and determination of pesticides in drinking, natural, and ground waters without sample preparation has been demonstrated. A scheme of the identification and determination of the detected analytes using the standard addition method has been suggested. The limit of detection is 0.05 (0.1) µg/(L)kg. The relative standard deviation of the results of analysis does not exceed 0.1. The time of identification is 30–40 min and time of determination is 1–2 h.

A new simple and sensitive preconcentration, separation and environmentally friendly method based on carrier element free coprecipitation (CEFC) was developed using 4-(2-hydroxybenzylideneamino)-1,2-dihydro-2,3-dimethyl-1-phenylpyrazol-5-one (APSAL) as a new organic co-precipitant to precipitate Cr³⁺, Cu²⁺, Fe³⁺, Pb²⁺ and Zn²⁺ ions from water and food samples. The levels of the studied elements were detected by flame atomic absorption spectrometry (FAAS). The impact of several analytical parameters, such as pH, sample volume and coprecipitant amount as well as centrifugation rate and time was investigated to recover the examined metal ions. The influence of matrix ions was also tested, and no interferences were observed. The recovery values of the analyte ions were calculated and found to be in the range of 95–101%. The detection limits, corresponding to three times the standard deviation of the blank (N=10), were found to be in the range of 0.2–1.2μgL⁻¹. The relative standard deviation (RSD) was calculated to evaluate the precision of the proposed method and was found to be ≤5.0%. The calculated preconcentration factor was 100. The proposed method was successfully applied to separate and preconcentrate trace amounts of ions in several water and food samples. To confirm the accuracy and validate the proposed method, certified reference materials were analyzed with satisfactory results.