Harvesting temperature

During application, temperatures ranged from 17 to 27°C and from 16 to 28°C for the work clothing and protective clothing trials, respectively. During harvesting, temperature ranges were 19 to 26°C and 15 to 25°C for both exposure scenarios. 

At harvest, the grapes must be transferred with caution into a tank, previously filled up with C02. The gas may come from a carbon dioxide cylinder or from another tank containing fermenting must. After vatting, an exogenous supply of C02 must be provided until berry and yeast fermentation produces this gas in sufficient quantities. Initially, the berries absorb variable amounts of C02, depending on the harvest temperature, for example, 50% of the tank volume at 35 °C. This results in an infusion of outside air, delaying the onset of AM. 

Donaldson M, Wood HA, Kulakosky PC (1999), Glycosylation of a recombinant protein in the Tn5Bl-4 insect cell line influence of ammonia, time of harvest, temperature, and dissolved oxygen, Biotechnol. Bioeng. 63 255-262. 

Maul, R, Harvest maturity and post harvest temperature management can compromise flavor potential of fresh-market tomatoes, in Horticulture Dept., University of Florida, Gainesville, 1999. 

Fig. 10.22. Phenological behavior of Cabernet Sauvignon and Pinot Noir according to climate (a) Perth, Australia (b) Prosser, WA, USA (c) Christchnrch, New Zealand (d) Bordeaux, France (e) Beaune, France, (a)-(c) after Jackson and Lombard (1993). BB, budburst B, bloom V, veraison H, harvest — , temperature curve ———vegetative cycle of Cabernet Sauvignon -, vegetative cycle of Pinot Noir...

Figure B2.1.7 Transient hole-burned speetra obtained at room temperature with a tetrapyrrole-eontaining light-harvesting protein subunit, the a subunit of C-phyeoeyanin. Top fluoreseenee and absorption speetra of the sample superimposed with die speetnuu of the 80 fs pump pulses used in the experiment, whieh were obtained from an amplified CPM dye laser operating at 620 mn. Bottom absorption-diflferenee speetra obtained at a series of probe time delays.

Tietz C, Chekhlov O, Drabenstedt A, Schuster J and Wrachtrup J 1999 Spectroscopy on single light-harvesting complexes at low temperature J. Chem. Phys. B 103 6328-33... 

The Hyperion PCNTs are typically prepared as follows [22[ a metallic catalyst [Fe(N03)3 supported on AI2O3] is dispersed in a ceramic boat which is then placed in an electric furnace. After pre-treatment (flushing with Ar at 5Q0°C) the temperature is raised to 900°C under an H2 fiow, and a vapour consisting of H2 and benzene (9 1 vol %) is introduced into the furnace for 2 h. MWCNTs colleet in the ceramie boat and, after cooling to room temperature under an Ar fiow, the product is harvested. 

Campbell (6) was perhaps the first to investigate the relationship between tenderometer values for raw peas and the texture characteristics of collateral samples after freezing and cooking. A high degree of correlation was observed. The investigations of Nielsen and co-workers (31) indicate the usefulness of the instrument for estimation of maturity in peas intended for freezing preservation. In order to secure consistent and reproducible results, the instrument requires standardization and calibration, and the measurements must be made under standardized conditions of temperature and interval after harvest. 

There several DO probes available. Some well-known branded fermenters, like New Brunswick, Bioflo series and the B. Braun Biotstat B fermenters are equipped with a DO meter. This unit has a 2 litre fermentation vessel equipped with DO meter and pH probe, antifoam sensor and level controllers for harvesting culture. The concentration of DO in the media is a function of temperature. The higher operating temperature would decrease the level of DO. A micro-sparger is used to provide sufficient small air bubbles. The air bubbles are stabilized in the media and the liquid phase is saturated with air. The availability of oxygen is major parameter to be considered in effective microbial cell growth rate. 

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