No abstract

No abstract

Abstract:In recent years, the demand and consumption of minimally processed food and additive-free commodities which present few changes at sensory quality have increased. In this regard, natural antioxidants and antibacterial agents obtained from plants were preferred. Also the coating film obtained from natural polysaccharides, lipids and protein to protect the quality of food products was successful. This tendency has also led to research on developing new biodegradable packaging materials from natural polymers in order to achieve a partial alternative to plastic packaging. These applications act as oxygen and water barriers, thereby slowing oxidation reactions and retaining moisture, thus enhancing quality and extending product shelf life. In this paper, the use of natural preservatives and natural/edible film coating applications in seafood products preservation were reviewed.

No abstract

Clean and efficient engine research and development work needs reliable models where autoignition for automotive reference fuels are described well. These models have to include chemistry containing numbers of reactions. The predictive capability depends more on the quality of reactions describing the chemical phenomena in the mechanism than on the number of the reactions. In this work three chemical mechanisms containing 1034, 74 and 63 species for primary reference fuels (PRFs) are compared with respect to the prediction of autoignition at conditions relevant for HCCI Engines and knock in SI Engines. After validation to experimental data for iso-octane, n-heptane and mixtures of the two fuels obtained from shock tube experiments over the temperature range 700 < T < 1200K at pressures 15-60 bars, a single zone engine model is used to simulate the point of autoignition and compared against experimental results obtained from an HCCI engine in KTH labs in Stockholm. The work shows the performance of the chemical mechanisms in prediction of autoignition delay time in HCCI engines.