The Experts below are selected from a list of 624 Experts worldwide ranked by ideXlab platform
Linda J Harris - One of the best experts on this subject based on the ideXlab platform.
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migration of salmonella enteritidis phage type 30 through Almond hulls and Shells
Journal of Food Protection, 2008Co-Authors: Michelle D Danyluk, Maria T Brandl, Linda J HarrisAbstract:The ability of Salmonella to migrate from an external aqueous environment through the Almond hull and shell, and to colonize the kernel, was evaluated in two ways. First, the outer surface of shell halves from five varieties of Almonds that differed in shell hardness were placed in contact with a suspension of Salmonella enterica serovar Enteritidis phage type 30 for 24hat24°C. Salmonella Enteritidis was isolated from the inside of these Almond Shells in 46 and 100% of the samples, by direct swabbing of the inner surface of the shell and by enrichment from the swab, respectively. These findings suggested that hardness of the shell is not a significant factor in the migration of the pathogen through that tissue. In addition, both motile and nonmotile strains of S. enterica serovar Typhimurium migrated through the Almond Shells to the same extent under the conditions of this assay, indicating that bacterial migration through the wet shell may be a passive process. Second, whole Almonds (intact hull, shell, ...
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migration of salmonella enteritidis phage type 30 through Almond hulls and Shells
Journal of Food Protection, 2008Co-Authors: Michelle D Danyluk, Maria T Brandl, Linda J HarrisAbstract:The ability of Salmonella to migrate from an external aqueous environment through the Almond hull and shell, and to colonize the kernel, was evaluated in two ways. First, the outer surface of shell halves from five varieties of Almonds that differed in shell hardness were placed in contact with a suspension of Salmonella enterica serovar Enteritidis phage type 30 for 24 h at 24 degrees C. Salmonella Enteritidis was isolated from the inside of these Almond Shells in 46 and 100% of the samples, by direct swabbing of the inner surface of the shell and by enrichment from the swab, respectively. These findings suggested that hardness of the shell is not a significant factor in the migration of the pathogen through that tissue. In addition, both motile and nonmotile strains of S. enterica serovar Typhimurium migrated through the Almond Shells to the same extent under the conditions of this assay, indicating that bacterial migration through the wet shell may be a passive process. Second, whole Almonds (intact hull, shell, and kernel) were soaked for 24 to 72 h at 24 degrees C in a suspension of Salmonella Enteritidis phage type 30 labeled with the green fluorescent protein. Green fluorescent protein-labeled Salmonella cells were observed on the outer and inner surfaces of both the Almond hull and shell, and on the kernel, by confocal laser scanning microscopy. Our data provide direct evidence that wet conditions allow for Salmonella migration through the hull and shell and onto the Almond kernel, thus providing a means by which Almond kernels may become contaminated in the field.
Michelle D Danyluk - One of the best experts on this subject based on the ideXlab platform.
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migration of salmonella enteritidis phage type 30 through Almond hulls and Shells
Journal of Food Protection, 2008Co-Authors: Michelle D Danyluk, Maria T Brandl, Linda J HarrisAbstract:The ability of Salmonella to migrate from an external aqueous environment through the Almond hull and shell, and to colonize the kernel, was evaluated in two ways. First, the outer surface of shell halves from five varieties of Almonds that differed in shell hardness were placed in contact with a suspension of Salmonella enterica serovar Enteritidis phage type 30 for 24hat24°C. Salmonella Enteritidis was isolated from the inside of these Almond Shells in 46 and 100% of the samples, by direct swabbing of the inner surface of the shell and by enrichment from the swab, respectively. These findings suggested that hardness of the shell is not a significant factor in the migration of the pathogen through that tissue. In addition, both motile and nonmotile strains of S. enterica serovar Typhimurium migrated through the Almond Shells to the same extent under the conditions of this assay, indicating that bacterial migration through the wet shell may be a passive process. Second, whole Almonds (intact hull, shell, ...
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migration of salmonella enteritidis phage type 30 through Almond hulls and Shells
Journal of Food Protection, 2008Co-Authors: Michelle D Danyluk, Maria T Brandl, Linda J HarrisAbstract:The ability of Salmonella to migrate from an external aqueous environment through the Almond hull and shell, and to colonize the kernel, was evaluated in two ways. First, the outer surface of shell halves from five varieties of Almonds that differed in shell hardness were placed in contact with a suspension of Salmonella enterica serovar Enteritidis phage type 30 for 24 h at 24 degrees C. Salmonella Enteritidis was isolated from the inside of these Almond Shells in 46 and 100% of the samples, by direct swabbing of the inner surface of the shell and by enrichment from the swab, respectively. These findings suggested that hardness of the shell is not a significant factor in the migration of the pathogen through that tissue. In addition, both motile and nonmotile strains of S. enterica serovar Typhimurium migrated through the Almond Shells to the same extent under the conditions of this assay, indicating that bacterial migration through the wet shell may be a passive process. Second, whole Almonds (intact hull, shell, and kernel) were soaked for 24 to 72 h at 24 degrees C in a suspension of Salmonella Enteritidis phage type 30 labeled with the green fluorescent protein. Green fluorescent protein-labeled Salmonella cells were observed on the outer and inner surfaces of both the Almond hull and shell, and on the kernel, by confocal laser scanning microscopy. Our data provide direct evidence that wet conditions allow for Salmonella migration through the hull and shell and onto the Almond kernel, thus providing a means by which Almond kernels may become contaminated in the field.
Pilar Olivarescarrillo - One of the best experts on this subject based on the ideXlab platform.
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organosolv extraction of lignin from hydrolyzed Almond Shells and application of the δ value theory
Bioresource Technology, 2010Co-Authors: Joaquin Quesadamedina, Francisco Javier Lopezcremades, Pilar OlivarescarrilloAbstract:The solubility of lignin from hydrolyzed Almond (Prunus amygdalus) Shells in different acetone, ethanol and dioxane–water mixtures and conditions (extraction time and temperature) was studied. The concept of the solubility parameter (δ-value) was applied to explain the effect of organic solvent concentration on lignin solubility. The organic solvent–water mixture that led to the highest lignin extraction was composed of a 75% vol. of organic solvent for all the solvent series investigated (acetone, ethanol and dioxane). Moreover, the best lignin extraction conditions were a temperature of 210 °C and an extraction time of 40 min for the acetone and ethanol series, and 25 min for the dioxane series. The δ-value of the hydrolyzed Almond shell lignin [14.60 (cal/cm3)1/2] and that of the organic solvent–water mixtures was calculated. The experimental delignification capacity of the aqueous organic solvents clearly reflected the proximity of their δ-value to that of lignin. The hydrogen-bonding capacity of the solvent–water mixtures was also taken into account.
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organosolv extraction of lignin from hydrolyzed Almond Shells and application of the δ value theory
Bioresource Technology, 2010Co-Authors: Joaquin Quesadamedina, Francisco Javier Lopezcremades, Pilar OlivarescarrilloAbstract:The solubility of lignin from hydrolyzed Almond (Prunus amygdalus) Shells in different acetone, ethanol and dioxane-water mixtures and conditions (extraction time and temperature) was studied. The concept of the solubility parameter (delta-value) was applied to explain the effect of organic solvent concentration on lignin solubility. The organic solvent-water mixture that led to the highest lignin extraction was composed of a 75% vol. of organic solvent for all the solvent series investigated (acetone, ethanol and dioxane). Moreover, the best lignin extraction conditions were a temperature of 210 degrees C and an extraction time of 40 min for the acetone and ethanol series, and 25 min for the dioxane series. The delta-value of the hydrolyzed Almond shell lignin [14.60 (cal/cm(3))(1/2)] and that of the organic solvent-water mixtures was calculated. The experimental delignification capacity of the aqueous organic solvents clearly reflected the proximity of their delta-value to that of lignin. The hydrogen-bonding capacity of the solvent-water mixtures was also taken into account.
Andrew J Mcaloon - One of the best experts on this subject based on the ideXlab platform.
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steam or carbon dioxide activated carbons from Almond Shells physical chemical and adsorptive properties and estimated cost of production
Bioresource Technology, 2000Co-Authors: Christopher A Toles, Wayne E Marshall, Lynda H Wartelle, Andrew J McaloonAbstract:A series of steam- or carbon dioxide (CO2)-activated, granular activated carbons (GACs) were made from Almond Shells using six different activation or activation/oxidation conditions for each series. Unoxidized/oxidized pairs of GACs were compared among treatments and to two commercial GACs in order to determine the relative value of the carbons. Comparative terms included yield, surface area, attrition, surface charge, copper ion (Cu2+) uptake, adsorption of a mixture of six polar and non-polar organic compounds and an estimated cost of carbon production. Of the six conditions investigated for steam activation, two treatments consisting of a 1 h pyrolysis at either 700°C or 800°C, followed by a 2 h activation at 800°C with the introduction of water at a rate of 7.0 ml/min were the best overall performing unoxidized/oxidized pairs in terms of copper ion or organics adsorption, respectively. Of the six conditions investigated for carbon dioxide activation, a treatment consisting of a 1 h pyrolysis at 700°C, followed by a 2 h activation at 800°C using a 75% CO2/25% N2 gas mixture was the best overall performing unoxidized/oxidized pair. Our estimated costs of production indicate that steam-activated, unoxidized and oxidized carbons appear to be the most economical GACs to manufacture and also the most economical for removal of copper ions and organic compounds.
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acid activated carbons from Almond Shells physical chemical and adsorptive properties and estimated cost of production
Bioresource Technology, 2000Co-Authors: Christopher A Toles, Wayne E Marshall, Mitchell M Johns, Lynda H Wartelle, Andrew J McaloonAbstract:Abstract A series of phosphoric-acid activated carbons were made from Almond Shells using six different activation or activation/oxidation methods. The carbons were compared to each other and to two commercial carbons in an effort to ascertain the relative value of the carbons in terms of yield, surface area, attrition, surface functional groups, organic uptake, metal uptake, as well as estimated cost of production. Of the six methods investigated, the method that produced the best overall performing Almond shell carbon and least expensive carbon in terms of production cost was the “Air-Activation” method. This method involved the simultaneous activation and oxidation of Almond Shells under an air atmosphere.
Antonio Marcilla - One of the best experts on this subject based on the ideXlab platform.
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thermal decomposition of the different particles size fractions of Almond Shells and olive stones thermal behaviour changes due to the milling processes
Thermochimica Acta, 2013Co-Authors: Antonio Marcilla, Angela N Garcia, M V Pastor, Milagros Leon, A J Sanchez, D M GomezAbstract:Abstract The aim of this study is to investigate the effect of particle size on the non-isothermal pyrolysis of Almond Shells (AS) and olive stones (OS) and to show possible differences in the composition of the different fractions obtained after milling and sieving. The results obtained from the study of different particle size of AS and OS samples show significant differences in the solid residue obtained and in the shape and overlapping degree of the peaks, especially with the smaller particle size. These differences can be due to different factors: (a) the amount of inorganic matter, which increases as particle size decreases, (b) heat and mass transfer processes, (c) different sample composition as a consequence of the milling process which may provoke changes in the structure and the segregation of the components (in addition to the ashes) increasingly changes the composition of the sample as the particle size decreases.
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pyrolysis kinetics of Almond Shells and olive stones considering their organic fractions
Journal of Analytical and Applied Pyrolysis, 1997Co-Authors: Jose A Caballero, Juan A Conesa, Rafael Font, Antonio MarcillaAbstract:Abstract The kinetics of thermal decomposition of two lignocellulosic materials (olive stones and Almond Shells) were studied using dynamic TG at heating rates between 2 and 25 K min−1 at atmospheric pressure. Different kinetic models were tested, that consider that the thermal decomposition of lignocellulosic materials can be grouped in two or three overall processes (each one being the result of a great number of reactions) corresponding to the hemicellulose, cellulose and lignin decompositions. The best results were obtained with a model that considers that the biomass decomposes via three independent reactions. There is a qualitative agreement between the decomposition of hemicellulose, cellulose and lignin with the peaks observed in the TG-DTG diagram, but the simple addition of the kinetics of isolated compounds cannot satisfactorily reproduce the kinetic behaviour of any raw material, and consequently some interactions must exist between the fractions considered.