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Author |
Verbeelen, T.; Fernandez, C.A.; Nguyen, T.H.; Gupta, S.; Aarts, R.; Tabury, K.; Leroy, B.; Wattiez, R.; Vlaeminck, S.E.; Leys, N.; Ganigué, R.; Mastroleo, F. |
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Title |
Whole transcriptome analysis highlights nutrient limitation of nitrogen cycle bacteria in simulated microgravity |
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A1 Journal article |
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Year  |
2024 |
Publication |
NPJ microgravity |
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Volume |
10 |
Issue |
1 |
Pages |
3-19 |
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Keywords |
A1 Journal article; Engineering sciences. Technology; Sustainable Energy, Air and Water Technology (DuEL) |
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Abstract |
Regenerative life support systems (RLSS) will play a vital role in achieving self-sufficiency during long-distance space travel. Urine conversion into a liquid nitrate-based fertilizer is a key process in most RLSS. This study describes the effects of simulated microgravity (SMG) on Comamonas testosteroni, Nitrosomonas europaea, Nitrobacter winogradskyi and a tripartite culture of the three, in the context of nitrogen recovery for the Micro-Ecological Life Support System Alternative (MELiSSA). Rotary cell culture systems (RCCS) and random positioning machines (RPM) were used as SMG analogues. The transcriptional responses of the cultures were elucidated. For CO2-producing C. testosteroni and the tripartite culture, a PermaLifeTM PL-70 cell culture bag mounted on an in-house 3D-printed holder was applied to eliminate air bubble formation during SMG cultivation. Gene expression changes indicated that the fluid dynamics in SMG caused nutrient and O2 limitation. Genes involved in urea hydrolysis and nitrification were minimally affected, while denitrification-related gene expression was increased. The findings highlight potential challenges for nitrogen recovery in space. |
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Wos |
001140007100001 |
Publication Date |
2024-01-10 |
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ISSN |
2373-8065 |
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Additional Links |
UA library record; WoS full record |
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Times cited |
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Open Access |
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no |
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Call Number |
UA @ admin @ c:irua:202285 |
Serial |
9113 |
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Author |
Borah, R.; Gupta, S.; Mishra, L.; Chhabra, R.P. |
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Title |
Heating of liquid foods in cans: Effects of can geometry, orientation, and food rheology |
Type |
A1 Journal article |
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Year |
2020 |
Publication |
Journal Of Food Process Engineering |
Abbreviated Journal |
J Food Process Eng |
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Pages |
e13420-24 |
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Keywords |
A1 Journal article; Pharmacology. Therapy; Sustainable Energy, Air and Water Technology (DuEL) |
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Abstract |
In this work, the effect of geometry and orientation of food cans on the heating characteristics of processed liquid foods and the resulting lethality target values as a function of the processing times have been investigated. For this purpose, the governing differential equations have been solved numerically for elliptical and cylindrical cans of varying aspect ratios in different orientations in order to delineate their effect on the heating rate (especially of the slowest heating zone [SHZ]) and lethality values over wide ranges of rheological features including shear thinning (n < 1), Newtonian (n = 1), and shear thickening (n > 1) behaviors. The flow and heat transfer characteristics were analyzed with the help of velocity vectors, isotherm contours, average Nusselt number, SHZ temperature and heat penetration parameters, and lethality target values. Also, comparisons were made in terms of the sterilization time and heat penetration parameters to identify the preferable geometries and orientations of food cans for effective heating of non-Newtonian foodstuffs. Finally, favorable conditions in terms of the shape and orientation of the can and the rheological properties have been delineated which lead to superior heating characteristics. Practical Applications Processed foodstuffs are produced in various forms ranging from that in solid, liquid, or as heterogeneous mixtures. Often such liquid and heterogeneous suspensions products are viscous non-Newtonian in character and their thermal processing (including pasteurization, sterilization, etc.) tends to be much more challenging than that of their Newtonian counterparts like air and water. This work explores heating of non-Newtonian liquid foodstuffs in cans of various shapes, geometries and in different orientations in the free convection regime. The results show that depending upon the rheological properties of the products, some orientations and/or geometries offer potential advantages in terms of shorter processing times and lethality values. This information can be of great potential in customizing the design of containers for different food products as well as of different rheological properties. |
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Wos |
000526147100001 |
Publication Date |
2020-04-17 |
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Series Volume |
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Edition |
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ISSN |
0145-8876 |
ISBN |
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Additional Links |
UA library record; WoS full record; WoS citing articles |
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Impact Factor |
3 |
Times cited |
2 |
Open Access |
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Notes |
; Science and Engineering Research Board, Department of Science and Technology, Government of India, New Delhi, Grant/Award Number: SB/S2/JCB-06/2014 ; |
Approved |
Most recent IF: 3; 2020 IF: 1.37 |
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Call Number |
UA @ admin @ c:irua:168539 |
Serial |
6532 |
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