Letteratura scientifica selezionata sul tema "Hydrostatic pressure"

This work proposes the term “hydroosmotic pressure” to define hydrostatic pressure emerging from an osmotic process during solvent diffusion through membranes. The usage of this term potentially clears the ambiguity of the term “osmotic pressure,” referring to the concentration of dissolved solids in a solution regardless of the existence of hydrostatic pressure. Hydroosmotic pressure is the difference between hydrostatic pressures on either side of the membrane; thus, the term “hydroosmotic pressure” allows for the most correct definition of many processes associated with osmotic phenomena.

Studies were performed in normal and DOCA-treated rats to determine renal hydrostatic pressures within superficial peritubular capillaries, the vasa recta, and renal interstitium during mineralocorticoid escape to test the hypothesis that mineralocorticoid escape is associated with elevated renal interstitial hydrostatic pressure. Fractional sodium excretion was greater in the DOCA-treated rats (3.20 +/- 0.51%) compared with control rats (1.23 +/- 0.12%) with no difference in glomerular filtration rate and renal blood flow between the two groups. Superficial peritubular capillary hydrostatic pressure (13.4 +/- 0.6 vs. 8.3 +/- 0.3 mmHg), vasa recta hydrostatic pressure (13.8 +/- 0.5 vs. 9.0 +/- 0.4 mmHg), renal interstitial hydrostatic pressure (9.8 +/- 0.4 vs. 4.5 +/- 0.4 mmHg), and arterial pressure (145 +/- 6 vs. 120 +/- 7 mmHg) were greater in the DOCA-treated compared with the control rats. These studies establish that mineralocorticoid escape is characterized by high renal interstitial hydrostatic pressure.

Hydrostatic pressures in the renal vasculature of hagfish have been studied. Estimates of the blood colloid osmotic pressure (COP) have been made. In blood vessels supplying the renal corpuscles, the average hydrostatic pressure is about 1 kPa. The average hydrostatic pressure falls to a value of 0.04 kPa within the postcardinal vein efferent to the renal corpuscle. Within the glomerular capillaries the hydrostatic pressure averages 0.21 kPa. Since the blood COP averages about 1.4 kPa, it is clear that glomerular filtration in the hagfish is not underlain by the hydrostatic pressure of the arterial pulse. In some blood vessels efferent to the renal corpuscles, hydrostatic pressure may be as high as in the afferent supply. Evidence is presented that the glomerular capillaries are shunted by this high pressure vascular pathway.

Proces obrade visokim hidrostatskim tlakom, kao netoplinski proces, se koristi za inaktivaciju mikroorganizama uz minimalnu preinaku same namirnice. Postiže se jednaki standard sigurnosti hrane kao kod toplinske pasterizacije te se zadovoljavaju zahtjevi potrošača za svježim i minimalno procesiranim proizvodima uz kraće vrijeme obrade za razliku od konvencionalnih tehnika. U novijim istraživanjima, visoki tlak se smatra zaslužnim za promjene u strukturi stanice i biopolimera u stanicama obrađivanih namirnica što rezultira boljem vezivanju vode, procesima želiranja te nastanku novih tekstura i proizvoda. Ovaj rad prezentira upotrebu visokog hidrostatskog tlaka kod procesiranja crvenog mesa i mesnih prerađevina, voća i povrća te utjecaj na mikroorganizme u namirnici. Uz pasterizaciju, proces se koristi i za ekstrakciju bioaktivnih tvari iz sirovina, uz značajno bolje prinose i kvalitetu u usporedbi s konvencionalnim metodama ekstrakcije.

To clarify the role of the endolymphatic sac (ES) in the regulation of endolymphatic pressure, the effects of isoproterenol, a β-adrenergic receptor agonist, and acetazolamide, a potent carbonic anhydrase inhibitor, both of which decrease ES direct current potential on cochlear hydrostatic pressure, were examined in guinea pigs. When isoproterenol was applied intravenously, hydrostatic pressures of cochlear endolymph and perilymph were significantly increased with no change in endocochlear potential or the hydrostatic pressure of cerebrospinal fluid. Acetazolamide produced no marked change in the hydrostatic pressure of cochlear endolymph. In ears with an obstructed ES, the action of isoproterenol on the hydrostatic pressure of cochlear endolymph and perilymph was suppressed. These results suggest that the ES may regulate the hydrostatic pressure of the endolymphatic system via the action of the agents such as catecholamines on the ES.

ABSTRACT Four strains of euryhaline bacteria belonging to the genus Halomonas were tested for their response to a range of temperatures (2, 13, and 30°C), hydrostatic pressures (0.1, 7.5, 15, 25, 35, 45, and 55 MPa), and salinities (4, 11, and 17% total salts). The isolates were psychrotolerant, halophilic to moderately halophilic, and piezotolerant, growing fastest at 30°C, 0.1 MPa, and 4% total salts. Little or no growth occurred at the highest hydrostatic pressures tested, an effect that was more pronounced with decreasing temperatures. Growth curves suggested that the Halomonas strains tested would grow well in cool to warm hydrothermal-vent and associated subseafloor habitats, but poorly or not at all under cold deep-sea conditions. The intermediate salinity tested enhanced growth under certain high-hydrostatic-pressure and low-temperature conditions, highlighting a synergistic effect on growth for these combined stresses. Phospholipid profiles obtained at 30°C indicated that hydrostatic pressure exerted the dominant control on the degree of lipid saturation, although elevated salinity slightly mitigated the increased degree of lipid unsaturation caused by increased hydrostatic pressure. Profiles of cytosolic and membrane proteins of Halomonas axialensis and H. hydrothermalis performed at 30°C under various salinities and hydrostatic pressure conditions indicated several hydrostatic pressure and salinity effects, including proteins whose expression was induced by either an elevated salinity or hydrostatic pressure, but not by a combination of the two. The interplay between salinity and hydrostatic pressure on microbial growth and physiology suggests that adaptations to hydrostatic pressure and possibly other stresses may partially explain the euryhaline phenotype of members of the genus Halomonas living in deep-sea environments.

High hydrostatic pressure disruption of casein micelle isolates was studied by analytical ultracentrifugation and transmission electron microscopy. Casein micelles were isolated from skim milk and subjected to combinations of thermal treatment (85°C, 20 min) and high hydrostatic pressure (up to 676 MPa) with and without whey protein added. High hydrostatic pressure promoted extensive disruption of the casein micelles in the 250 to 310 MPa pressure range. At pressures greater than 310 MPa no further disruption was observed. The addition of whey protein to casein micelle isolates protected the micelles from high hydrostatic pressure induced disruption only when the mix was thermally processed before pressure treatment. The more whey protein was added (up to 5 g/l) the more the protection against high hydrostatic pressure induced micelle disruption was observed in thermally treated samples subjected to 310 MPa.

Two experiments have been conducted in this research to determine the effects of hydrostatic pressure on Iraqi rams and calves’ meats. (One experiment for each kind of meat), Four treatments were designed for each experiment: control with no hydrostatic pressure, T1 with 100 bar exposed pressure, T2 with 200 bar and T3 with 300 bar. The pressures were generated and handled via a device designed and manufactured for this goal. The studied properties were water holding capacity WHC, thaw loss, fragmentation index FI, myofibril fragmentation index MFI, protein solubility and shear force. All these properties are strongly related to meat tenderness. All studied properties were affected significantly by applying hydrostatic pressure on meat samples to rams and calves’ meat samples. Therefore, exposing the meat to hydrostatic pressure enhances its tenderness-related properties. Keywords: hydrostatic pressure; tenderness; Protein solubility.

The effect of hydrostatic pressure and cation type on chloride ion transport in marine underwater concrete cannot be ignored. The study of the chloride ion transport behavior of concrete under the effect of hydrostatic pressure and cation type coupling can provide a basis for durability design and the protection of marine concrete. In this work, the chloride ion transport behavior of marine concrete in four common chloride salt solutions under different hydrostatic pressures is studied by a hydrostatic pressure test device developed by the authors. The results show that hydrostatic pressure and its action time significantly influence the chloride ion transport behavior in marine concrete; the higher the hydrostatic pressure of concrete, the faster the chloride ion transport rate. The longer the time, the more chloride ions accumulated in the same position, and the farther the chloride ion transport distance. Cation type has a certain influence on the transport process of chloride ions. Under the same test conditions, the chloride ion transport rate in a divalent cation solution is about 5% higher than that in a monovalent cation solution. The results also show that the chloride ion binding capacity under hydrostatic pressure is only 10~20% of that under natural diffusion. Using the test results, a predictive model of a chloride ion apparent transport coefficient based on the hydrostatic pressure and hydrostatic pressure action time corrected by a cation type influence coefficient is established.

This paper presents first results of non­cohesive soil direct shear tests with hydrostatic pressure. To reach this aim, it was chosen the Baltic Sea Klaipėda sand, due to granulometry composition and particles shape. According to this, investigated Baltic Sea sand can be called Lithuanian standard sand for scientific testing. Analysis of results revealed, that when it is increased hydrostatic pressure, the shearing strength is also increasing. Comparing air­ dry sand results with fully saturated sand and affected with 100 kPa of hydrostatic pressure, the angle of internal friction increased for 21,24%. Meanwhile, the cohesion was not changing so dramatically according to hydrostatic pressure change. Obtained results allows to proceed this research work more detailed with different loading types, testing procedures and hydrostatic pressures.

AC susceptibility is an important characterisation technique measuring the time dependent magnetisation and dynamics of a magnetic system. It is capable of yielding information on thermodynamic phase transitions, relaxation processes and losses in a variety of interesting magnetic and superconducting materials. In particular it is a powerful probe of the mixed state of superconductivity providing insight into the ux dynamics at play and determination of a number of physical properties such as the critical temperature Tc, field Hc and characteristic length scales. Application of pressure can tune materials through multiple phases and interesting phenomena. The thesis describes the design of a calibratable susceptometer in a piston cylinder pressure cell, achieving AC susceptibility measurements of the same accuracy as a SQUID magnetometer but under pressure. This is used to make measurements on an electrostatically doped capacitance device, a single chain magnet and a heavy fermion superconductor. These studies are summarised below. Electric double layer (EDL) devices provide a means of continuous tuning through a materials phase diagram by applying an electric field, including inducing superconductivity. Application of pressure in tandem with electrostatic doping could improve the efficiency of these devices and provide a second tuning parameter. An EDL capacitor was constructed and measured with the above susceptometer aiming to shift the Tc of a doped high temperature superconducting cuprate La1:9Sr0:1CuO4. The Tc shifts proved irreproducible already at ambient conditions. Indeed during the course of this research further experimental evidence emerged in the literature indicating EDL devices may very well work due to electrochemical doping rather than electrostatic, possibly accounting for the lack of repeatability. Work therefore focused on mapping the ionic liquid DEME-TFSI's glass-liquid phase diagram over the 1 GPa pressure range, rather than extending the study of the EDLC device to high pressure. Single chain magnets (SCM) are an interesting class of material consisting of a one-dimensional molecular magnet chain manifesting magnetic hysteresis and slow relaxation best characterised by AC susceptibility. The susceptometer was used to study the SCM [Co(NCS)2(pyridine)2]n to investigate the effect of pressure on its characteristic magnetic relaxation time and energy barrier. A secondary signal appears at ~0.44 GPa which is attributed to the development of an additional structural phase that has been independently observed in X-ray crystallographic measurements. The heavy fermion superconductor U6Fe has the highest Tc ~4 K of all the U-based compounds and large critical fields of ~10-12.5 T, depending on direction, which increase on initial application of pressure. It exhibits a coexisting charge density wave (CDW) below 10 K making it a promising candidate for the modulated superconductivity of the theorised Fulde-Ferrel-Larkin-Ovchinnikov (FFLO) state. A feature at 110 K is also evident in Mossbauer, resistivity and specific heat measurements, the origin of which has not yet been clearly identified. Evidence for the FFLO state was sought by mapping the upper critical field Hc2 along with the peak effect through AC susceptibility measurements up to pressures of 1 GPa. The data is accounted for by an evolution of collective pinning and superconducting parameters, with no clear evidence for an FFLO state although an enhancement of the reduced field is observed.

El consum habitual de fruita (com el kiwi) en la dieta té un efecte molt beneficiós per a la salut. No només és una excel·lent font de vitamines, fibra i minerals, sinó que a més posseeix compostos fitoquímics que contribueixen a la salut. D'altra banda, cada dia més els consumidors demanen d'aliments de preparació ràpida, amb una alta qualitat nutritiva, sensorial i el mínim d'additius per a la seva conservació. RESUM La primera impressió que els consumidors reben de les fruites és l'aparença o aspecte extern, sent la més important per a la seva acceptació i decisió de compra. La forma i mida és un dels aspectes més fàcilment discernibles, tot i que generalment no és un caràcter de qualitat decisiu. Només en cas de malformacions o defectes morfològics podria ser-ho. Durant i després de la collita del kiwi, un cert percentatge de la collita no pot ser destinat a la seva distribució ja que no arriba als estàndards de comercialització. D'altra banda, hi ha un sector de població que necessita de facilitats a l'hora d'incentivar el consum de fruites, i en concret de kiwis, com són els nens, els ancians i certs sectors per las quals, per motius de treball o pràctics, és un inconvenient el rentar, pelar i tallar certes fruites fora de casa. En base a aquest plantejament, a la present Tesi ens hem proposat estudiar l'aplicació d'una tecnologia no tèrmica, com són les Altes Pressions Hidrostàtiques (HHP) per a l'obtenció d'un puré de kiwi segur, saludable (amb les seves propietats nutritives) i desitjable (sense perdre propietats organolèptiques). En la primera fase d'aquesta Tesi es van determinar les condicions de pressió, temperatura i temps del tractament HHP per reduir la seva càrrega microbiana endògena i estudiar l'evolució dels supervivents. A més es van inocular diferents indicadors de patògens, obtenint letalitats i capacitat de recuperació dels supervivents. A més a més, es van monitoritzar paràmetres que poguessin influir en la supervivència o creixement dels microorganismes, com pH, sòlids solubles, temperatures. En una segona fase, es van estudiar els paràmetres de qualitat fisicoquímica (color instrumental, degradació de les clorofil·les, reologia), nutritius (Vitamina C) i sensorials (panell de tastadors), en aquelles condicions que prèviament havien demostrat una seguretat microbiològica inicialment i al llarg del seu emmagatzematge. A mena de resum, destaquem els següents resultats obtinguts, respecte a la inactivació d'aerobis mesòfils (AM) totals es van observar reduccions de 2 i 3 Log a 300 MPa / 0.1 min i resta de condicions, respectivament. Els supervivents en els AM van ser esporulats (SP), ja que van coincidir amb els recomptes de supervivents. Però en cap cas hi va haver proliferació durant el seu emmagatzematge a 30 dies. Els microorganismes patògens inoculats (S. aureus i E. coli), van resultar ser molt més sensibles, ja que a partir de 500 MPa a qualsevol temps i temperatura assajades, no es observar supervivents, amb reduccions de 5 i 7 Log, respectivament. Les menors diferències de color entre les mostres pressuritzades enfront del control (ΔE) van ser les tractades a 10 °C, 5 minuts i 300 < 700 < 500 MPa. A més a més, el contingut de clorofil·les a i b, amb els tractaments de HHP assajats es va mantenir de l'ordre del 50-70% per a clorofil·la a i 60-80% per a clorofil·la b. Amb el tractament tèrmic de pasteurització aplicat només va quedat al 0 i 10% de clorofil·la a i b, respectivament. Per contra, la formació de feofitines (a i b) en les mostres tractades per HHP gairebé no va variar respecte al control, mentre que les mostres pasteuritzades van doblar el seu contingut. Es va poder observar que el contingut total de Vitamina C en les mostres tractades per HHP, tot just es va reduir respecte al seu control, durant el seu emmagatzematge. Només al dia 60, la diferència respecte al seu control va oscil·lar entre un 50-70% menor. A nivell d'anàlisi sensorial, els panelistes van distingir clarament les mostres tractades tèrmicament de les pressuritzades i control. Cal destacar que dels tractaments assajats, les mostres de 300 i 500 MPa a 15 min, van ser les que els panelistes van col·locar més pròximes al control Amb els resultats obtinguts en el present treball es demostra que els tractaments per HHP, són una alternativa per augmentar la vida útil del puré de kiwi, mantenint la seguretat microbiològica i unes característiques reològiques, organolèptiques i nutritives satisfactòries per als consumidors, com a mínim fins al dia 30 de conservació en refrigeració.
El consumo habitual de fruta (como el kiwi) en la dieta tiene un efecto muy beneficioso para la salud. No sólo es una excelente fuente de vitaminas, fibra y minerales, sino que además posee compuestos fitoquímicos que contribuyen a la salud. Por otro lado, los consumidores demandan cada día más de alimentos de preparación rápida, con una alta calidad nutritiva, sensorial y el mínimo de aditivos para su conservación. RESUMEN La primera impresión que los consumidores reciben de las frutas es la apariencia o aspecto externo, siendo la más importante para su aceptación y decisión de compra. La forma y tamaño son unos de los aspectos más fácilmente discernibles, aunque generalmente no es un carácter de calidad decisivo. Solo en caso de malformaciones o defectos morfológicos podría serlo. Durante y después de la cosecha del kiwi, un cierto porcentaje de la recolección no puede ser destinado a su distribución ya que no alcanza los estándares de comercialización. Por otro lado, existe un sector de población que precisa de facilidades a la hora de incentivar el consumo de frutas, y en concreto de kiwis, como son los niños, los ancianos y ciertos sectores para los cuales, por motivos de trabajo o prácticos, resulta un inconveniente el lavar, pelar y cortar ciertas frutas fuera de casa. En base a este planteamiento, en la presente Tesis nos hemos propuesto estudiar la aplicación de una tecnología no térmica, como son las Altas Presiones Hidrostáticas (HHP) para la obtención de un puré de kiwi seguro, saludable (con sus propiedades nutritivas) y apetecible (sin perder propiedades organolépticas). En la primera fase de esta Tesis se determinaron las condiciones de presión, temperatura y tiempos del tratamiento HHP para reducir su carga microbiana endógena y estudiar la evolución de los supervivientes. Además se inocularon diferentes indicadores de patógenos, obteniéndose sus letalidades y capacidad de recuperación de los supervivientes. A su vez, se monitorizaron parámetros que pudieran influenciar en la supervivencia o crecimiento de los microorganismos, como pH, sólidos solubles, temperaturas. En una segunda fase, se estudiaron los parámetros de calidad fisicoquímica (color instrumental, degradación de las clorofilas, reología), nutricional (vitamina C) y sensoriales (panel de catadores), en aquellas condiciones que previamente habían demostrado una seguridad microbiológica inicialmente y a lo largo de su almacenamiento. A modo de resumen, destacamos los siguientes resultados obtenidos, respecto a la inactivación de aerobios mesófilos (AM) totales se observaron reducciones de 2 y 3 Log a 300 MPa/0.1 min y resto de condiciones, respectivamente. Los supervivientes en los AM fueron esporulados (SP), ya que coinciden con los recuentos de supervivientes. Pero en ningún caso hubo proliferación durante su almacenamiento a 30 días. Los microorganismos patógenos inoculados (S. aureus y E. coli), resultaron ser mucho más sensibles, ya que a partir de 500 MPa a cualquier tiempo y temperatura ensayadas, no se observaros supervivientes, con reducciones de 5 y 7 Log, respectivamente. Las menores diferencias de color entre las muestras presurizadas frente al control (ΔE) fueron las tratadas a 10 °C, 5 min y 300 < 700 < 500 MPa. A su vez, el contenido de clorofilas a y b, con los tratamientos de HHP ensayados se mantuvo del orden del 50-70% para clorofila a y del 60-80% para clorofila b. Con el tratamiento térmico de pasteurización aplicado solamente quedó 0 y 10% de clorofila a y b, respectivamente. Por el contrario, la formación de feofitinas (a y b) en las muestras tratadas por HHP apenas varió respecto al control, mientras que las muestras pasteurizadas doblaron su contenido. Se pudo observar que el contenido total de Vitamina C en las muestras tratadas por HHP, apenas se redujo respecto a su control, durante su almacenamiento. Sólo al día 60, la diferencia con respecto a su control osciló entre un 50-70% menor. A nivel de análisis sensorial, los panelistas distinguieron claramente las muestras tratadas térmicamente de las presurizadas y control. Cabe resaltar que de los tratamientos ensayados, las muestras de 300 y 500 MPa a 15 min, fueron las que los panelistas colocaron más cercanas al control. Con los resultados obtenidos en el presente trabajo se demuestra que los tratamientos por HHP, son una alternativa para aumentar la vida útil del puré de kiwi, manteniendo la seguridad microbiológica y unas características reológicas, organolépticas y nutricionales satisfactorias para los consumidores, como mínimo hasta el día 30 de conservación en refrigeración.
Regular consumption of fruit (including kiwi) in the diet has a beneficial effect on health. It is not only an excellent source of vitamins, fiber and minerals, it also has phytochemicals that contribute to health. On the other hand, more and more consumers demand for fast food with high nutritional quality, sensory and minimum of additives for conservation. ABSTRACT The first impression consumers have from fruit it is the appearance or external aspect, being the most important for acceptance and purchase decision. The shape and size are among the most easily discernible aspects, but generally it is not a decisive quality character. Only if morphological abnormalities or defects could be a cause of reject. During and after kiwi harvest, a certain percentage of the harvest cannot be intended for distribution on not reaching marketing standards. On the other hand, there is a sector of the population that requires encourage for fruits consumption, specifically kiwis, such as children, the elderly and certain sectors whom for work or practical reasons, is a drawback to wash, peel and cut some fruits. Based on this approach, in this Thesis we intend to study the application of a non-thermal technology, such as high hydrostatic pressure (HHP), to obtain a kiwi puree safe, healthy (with its nutritional properties) and desirable (without losing organoleptic properties). In the first phase of this thesis the conditions of pressure, temperature and time of HHP treatment to reduce their endogenous microbial load and to study the evolution of the survivors were determined. Also, different indicators of pathogens were inoculated, obtaining their lethality rates and the resilience of the survivors. In turn, parameters that might influence the survival or growth of microorganisms such as pH, soluble solids, and temperature were monitored. In a second stage, physicochemical quality parameters (instrumental color, degradation of chlorophylls, rheology), nutritional (vitamin C) and sensory (taste panel), in the conditions that had previously shown a microbiological safety at the beginning and during storage, were studied. To summarize, we highlight the following results with respect to inactivation of aerobic mesophilic (AM) Total reductions Log 2 and 3 were observed at 300 MPa / 0.1 min and other conditions, respectively. The survivors were sporulated AM (SP), as they match survivors counts. In no case there was growth during storage at 30 days. For inoculated pathogenic microorganisms (S. aureus and E. coli), proved to be much more sensitive as from 500 MPa at any time and temperature tested, no survivors watch yourself, with reductions of 5 and 7 Log, respectively The lesser differences in color between pressurized samples versus control (ΔE) were treated at 10 °C, 5 min and 300 <700 <500 MPa. In turn, the content of pigment molecules with HHP treatments tested (300, 500 and 600 MPa and 0.1, 5 and 15 min) was maintained in the range 50-70% for chlorophyll a and 60-80% for chlorophyll b. With the pasteurization heat treatment remained just 0 and 10% for chlorophyll a and b, respectively. Conversely pheohytins formation in samples treated by HHP, hardly changed relative to the control, pasteurized samples doubled its contents. It was observed that the total content of Vitamin C in the samples treated by HHP, the gap narrowed just about control during storage, only at day 60 compared to control ranged between 50-70% lower. A level sensory testing, panelists clearly distinguished the samples heat treated and the pressurized control. It should be noted that the treatments tested, samples of 300 and 500 MPa for 15 min, were placed the closest to the control by panelists. With the results of this study demonstrated that treatment by HHP, are an alternative to increase the life of mashed kiwi, maintaining the microbiological safety and rheological, organoleptic and favorable to consumers nutritional characteristics, at least until the 30th day of storage.

Mestrado em Biotecnologia - Biotecnologia Alimentar
Este trabalho teve como objetivo o estudo da aplicação da tecnologia de Alta Pressão ao processo de produção do iogurte. Para isso, a fermentação foi realizada sob diferentes condições de pressão, utilizando iogurte natural como inóculo. A monitorização deste processo foi realizada recorrendo à análise de diversos parâmetros físico-químicos (acidez titulável, pH, concentração de açúcares redutores e outros mais específicos, como concentração de D-glucose, ácidos L- e D-láctico, acetaldeído e etanol). Também foi realizada uma análise microbiológica a Streptococcus thermophilus e Lactobacillus bulgaricus (bactérias fermentativas do inóculo utilizado) de modo a inferir a sua viabilidade durante as fermentações testadas. Pela análise físico-química, conclui-se que o aumento da pressão influencia negativamente a velocidade fermentativa, sendo que sob 100 MPa o processo fermentativo é completamente inibido. Foi também realizada uma análise cinética, onde foi verificado que a acidez titulável era o parâmetro menos afetado pelo aumento da pressão. Adicionalmente, foram realizadas fermentações à pressão atmosférica com pré-tratamentos variáveis de pressão (50 MPa ou 100 MPa durante 90 ou 180 minutos). Em todos os pré-tratamentos testados não houve fermentação, mas depois, a fermentação começa à pressão atmosférica, sendo que a sua velocidade depende das condições do pré-tratamento utilizado (pressão/tempo). No pré-tratamento de 100 MPa durante 90 minutos houve um aumento considerável da velocidade fermentativa, sendo mais rápida que a fermentação sem pré-tratamento, enquanto que com um pré-tratamento mais longo, a velocidade fermentativa diminui. Pela análise da concentração de D-glucose, verifica-se que quando não há fermentação, há uma maior concentração de D-glucose no meio, o que pode ser explicado pela hidrólise da lactose presente no leite. A concentração dos dois isómeros de ácido láctico está de acordo com os resultados obtidos para a acidez titulável (aumenta com o tempo de fermentação), e adicionalmente verifica-se que no iogurte, o isómero L- está em maior quantidade do que o isómero D-. O acetaldeído está presente numa baixa concentração no iogurte e a sua produção também é inibida com o aumento da pressão, tal como acontece com outros produtos da fermentação. Quanto ao etanol, não foi possível quantificar pelo método utilizado. Com a análise microbiológica realizada verificou-se que o aumento da pressão inibe o crescimento das bactérias fermentativas. Para além disso, verificou-se que S. thermophilus é mais resistente à pressão do que L. bulgaricus e está presente em maiores quantidades no iogurte.
The purpose of this work was the study of high pressure technology application on set yogurt’s production process. For that, the fermentation process was performed under different pressure conditions, using set yogurt as inoculum. In order to monitor product formation and substrate consumption over the fermentation time, analyses were performed for several physicochemical parameters (titratable acidity, pH variation, reducing sugars concentration and parameters more specific as D-glucose, L- and D-lactic acids, acetaldehyde and ethanol concentrations). A microbiological analysis to Streptococcus thermophilus and Lactobacillus bulgaricus (starter cultures of set yogurt) was also performed in order to evaluate its viability during fermentation under the pressure conditions tested. By analyzing general physicochemical parameters, it was possible to conclude that increasing fermentation pressure influences negatively the fermentation rate and with pressures around 100 MPa, the fermentative process was totally inhibited. Through a kinetic analysis, it was verified that titratable acidity was the parameter lesser affected by increasing fermentation pressure. In addition, fermentation at atmospheric pressure with variable pressure pre-treatments (50 or 100 MPa for 90 or 180 minutes) was performed. In all pre-treatments tested in this work, there was no fermentation during pre-treatment, but at atmospheric pressure the fermentation occurs and its rate depends of pre-treatment conditions (pressure and time). With a pre-treatment of 100 MPa for 90 minutes there has a significant increase of fermentative rate, became faster than fermentation without pre-treatment, but when the pre-treatment time increases, the fermentation rate also increases. With D-glucose concentration analysis, it was verified that when fermentation stops, D-glucose concentration increases, which can be explained by milk’s lactose hydrolysis. Lactic acid isomers concentration are in accordance to titratable acidity results obtained (increasing over fermentation time) and it was verified that L-lactic acid is present in higher amount than D- isomer. Acetaldehyde was present in small amounts in yogurt and its production was inhibited with the increasing pressure, as the others fermentation products analyzed. In what regards to ethanol production, it was not possible to quantify by the analytical method applied. The microbiological analysis indicated that increasing pressure inhibits starters’ growth. S. thermophilus was more resistant to pressure than L. bulgaricus and the former one was present in a higher amount in yogurt.

Mestrado em Ecologia Aplicada
Recentemente têm sido identificados alguns perigos relativamente ao ambiente no mar profundo, como atividades de mineração marinha, e que exigem uma melhor compreensão sobre as características únicas destes ecossistemas. A alta pressão hidrostática (HHP) é uma das condições abióticas mais importantes para a vida neste ambiente; no entanto os seus efeitos nos processos e estruturas dos organismos são pouco compreendidos. Enquanto a realização de testes com organismos do fundo do mar é muito desafiadora e cara, avaliar os efeitos da HHP utilizando espécies de águas rasas parece ser a melhor abordagem. O camarão Palaemon varians é uma espécie com estreita relação filogenética com algumas espécies-chave do mar profundo. No presente estudo, P. varians foi exposto a uma gama de diferentes HHP (10, 20, 30 e 40 MPa) e a duas temperaturas diferentes (4 ºC e 20 ºC), e diversos marcadores bioquímicos (as actividades de AChE, GST e CAT e os níveis de LPO) foram medidos a fim de avaliar a utilização desta espécie como modelo para estudos a desenvolver em laboratório. Todos os animais expostos a HHP acima de 20 MPa morreram durante a exposição. Embora nenhuma interação nos marcadores bioquímicos medidos tenha sido encontrada entre HHP e temperatura, os animais expostos a 20 MPa e 4 ° C também morreram durante a exposição. Os níveis de LPO e a atividade da GST aumentaram a temperaturas baixas, e por isso a utilização desta espécie a essas temperaturas requer uma investigação mais aprofundada. Devido à ausência de resposta de todos os biomarcadores medidos, esta espécie parece ser adequado para ensaios laboratoriais com pressões de 10 MPa. A pressões de 20 MPa, foram observadas algumas alteração nos níveis de LPO e AChE após 8 horas de recuperação da exposição sendo por isso necessário aprofundar o estudo destes efeitos. Além disso, a mortalidade registada a temperaturas baixas faz com que o uso desta espécie em tais pressões seja limitada. Na segunda parte deste trabalho, a fim de avaliar o efeito da pressão sobre a sensibilidade desta espécie para a exposição a cádmio, P. varians foi exposto a várias concentrações de cádmio durante 96 h, juntamente com diferentes regimes de pressão: pressão atmosférica; simultaneamente, durante 8 horas, com uma pressão de 20 MPa; e pré-expostos a 20 MPa durante 8 h. Os valores de LC50 calculados foram semelhantes para os diferentes regimes de pressão, o que indica que a esta pressão não são observados efeitos sobre a toxicidade do cádmio para P. varians. Embora esta seja uma avaliação importante dos efeitos tóxicos do cádmio a pressões elevadas, são necessários estudos adicionais sobre outras espécies e outros produtos químicos que também são propensos a aparecer no fundo do mar.
The recent rising threats to the deep-sea, as deep-sea mining, require a better understanding about the unique characteristics of these ecosystems. High hydrostatic pressure (HHP) is one of the most important abiotic conditions to life in this environment; however its effects on processes and structures of the organisms are very poorly understood. While experimentation with organisms from the deep-sea is very challenging and expensive, assessing the effects of HHP using shallow-water species seem to be best approach. The caridean shrimp Palaemon varians is a species with close phylogenetic relation with some key species in the deep-sea. In the present study, P. varians was exposed to a range of different HHP (10, 20, 30 and 40 MPa) and to two different temperatures (4 ºC and 20 ºC), and biochemical markers (AChE, GST, CAT activities and LPO level) were measured in order to evaluate the use of this species as a model for future laboratory research. All animals died during exposure at HHP above 20 MPa. While no interaction between HHP and temperature on biochemical markers were found, animals at 20 MPa and 4 ºC also died during the exposure. LPO levels and GST activity increased at low temperatures, and the use of this species at such temperatures requires further investigation. Due to the absence of response of all biomarkers measured, this species seems to be suitable for laboratory assays with pressures of 10 MPa. At 20 MPa, some small alteration in LPO and AChE levels after 8 hours post exposure may require further investigation. Also, the mortality registered at low temperatures makes the use of this species at such pressures limited. In order to evaluate the effect of pressure on the sensitivity of this species to cadmium, P. varians were exposed to several concentration of cadmium during 96h, along with different pressure regimes: at atmospheric pressure; simultaneously, for 8h, with a pressure of 20 MPa; and pre-exposed to 20 MPa for 8 h. Only slightly differences were found between the calculated LC50 for the different pressure regimes, indicating that at this pressure no effects on the toxicity of cadmium to P. varians are observed. Although this is an important input regarding hazard assessment at higher pressures, additional studies are needed regarding other species and other chemicals that are also prone to appear in the deep sea.

AbstractPart II covers the book’s core: applied, one dimensional hydraulics which starts with hydrostatics in Chapter 7. At the beginning hydrostatic pressure, pressure force and buoyancy are described. Next, the very helpful pressure diagrams are introduced before the hydrostatic paradox is discussed. Subsequently, the pressure on arbitrarily inclined flat objects is considered in the framework of the resulting forces and moments of force. Moving liquids and the consideration of compressed air volumes at constant temperatures (Boyle-Mariotte law) complete the chapter.

Abstract An important step in a pipeline-construction project is confirming that the piping and facilities are adequate for the expected operating pressures. This confirmation is done via a static strength test using a test fluid. All fluids have mass and internal energy. Fluids under pressure have significantly elevated internal energy. All fluids are compressible to some greater or lesser extent, and the fluid added to raise the pressure of the fluid in the bulk volume adds significant energy. The raw mass of a fluid must be considered when evaluating terrain elements and support elements (i.e., pipe stands and pipe racks). The selection process for a test fluid should always endeavor to minimize the total risk of the entire process. There is guidance in the primary pipeline design/construction codes (e.g., ASME B31 series) for many of the important considerations for managing the risk associated with the tests required to perform this confirmation of fitness for purpose. This code-guidance has historically not shown a clear preference for the selection of one particular test-medium over another. Some jurisdictions have written regulations that step away from ASME guidance and do show a clear preference for hydrostatic testing over pneumatic testing. This preference manifests itself in several ways, but the primary representation is the requirement in statutes and regulations that a pneumatic test have an “exclusion zone” around the test to reduce the risk of injury during the test. These documents tend to not have an exclusion-zone requirement for hydrostatic tests. This paper is undertakes to demonstrate the relative risks of liquid vs. gaseous test media and presents a background of why pneumatic tests have been singled out by regulators as higher risk and shows why this regulatory preference can result in actually increasing risk rather than decreasing it.

Tests are being conducted to examine and identify the cause and effect of pressure reversal that sometimes occur during hydrostatic pressure testing of pipelines. The concern being that hydrostatic testing may in some instances reduce rather than establish the integrity of a pipeline.

The objective of this study was to determine whether or not gas pipelines have a significant degree of exposure to failure from seam defects that could become enlarged by pressure-cycle-induced fatigue. If there is a potential problem in this respect, then knowing the conditions and times over which defect growth becomes significant, a pipeline operator can prevent failures by carrying out timely pipeline integrity assessments. In this study, times to failure were computed for worst-case hypothetical seam defects that would have barely survived a hydrostatic test to 100 percent of SMYS and subsequently subjected to the pressure-cycle histories of typical gas pipelines. The predicted times to failure ranged from 170 years to more than 400 years, indicating that in most circumstances, gas pipelines are not at significant risk of failure from the pressure-cycle-induced growth of seam defects that may exist after a hydrostatic test because the times to failure for this mode of crack growth are much longer than the expected useful life of a typical gas pipeline. Therefore, there is no need, in general, to conduct periodic integrity assessments of gas pipelines from the standpoint of pressure-cycle-induced fatigue in seams.