Tuesday, March 24, 2009

Woman Sitting On Womans Belly



4. AMBIANCE BY CONTROLLED BY GAS

ENTER THIS LINK AND FIND A PRESENTATION ON CONSERVATION METHODS FOR CONTROLLED GAS ATMOSPHERES
http://www.youtube.com/watch?v = g0w8W3JEKxE
BIBLIOGRAPHIES

Current Technology for Beef Packaging Modified Atmosphere http: / / www.alimentariaonline.com/media/mlc027_carneMAP.pdf
Implementing good manufacturing practices, maturity and controlled-atmosphere packaging on the physico-chemical , Microbiological and Sensory cheese http: / / www.encb.ipn.mx/cibia/TomoI/I-71.pdf
Ozone and its Application in Food Preservation
treatment with ozone in the food industry
Ozone production and food preservation
University of Santander, UDES
Food Microbiology
Student : alexandra Urueña
Teacher: Sandra Contreras

Honeymoon Shower Invitation Poem



3. irradiation




ENTER THIS LINK AND FIND A PRESENTATION ON THE METHODS OF PRESERVATION BY IRRADIATION
http://www.youtube.com/watch?v=Cjakyjgm3Xw


Bibliographies



Use of radiation in food preservation http://www.revistauniversidad.uson.mx/revistas/22-22articulo% 207.pdf irradiation OF


Food With The Word Golden In It





CONSERVATION METHODS



1. by water activity



ENTER THIS LINK AND FIND A PRESENTATION ON THE METHODS OF ACTIVITY FOR WATER CONSERVATION





BIBLIOGRAPHIES


Osmotic dehydration: an alternative for conservation of tropical fruits - http://oswaldoparra.files.wordpress. com/2008/10/12-deshidratacion2.pdf


conventional dehydration VALIDATION FOR THE CONSERVATION OF THE EDIBLE MUSHROOM
- http://200.21.104.25/udecaldas/downloads/RevistaUC26 (1_2) _8.pdf

Dehydrated Foods for export
-


http://www.lapazpro.bo/noticias/noti-110.pdf



Dehydration and healthy oldest form of preserving food - http://www.conasi.eu/content/pdfs/articulos/deshidratar.pdf



Fruit freeze-dried for export alternative http : / / www.rionegro.com.ar/arch200210/s21j15.html



2.With magnetic pulse








ENTER THIS LINK AND FIND A PRESENTATION ON THE METHODS OF PULSE MAGNETIC STORAGE


http://www.youtube.com/watch?v=z824H0YUg1o





BIBLIOGRAPHIES




° ° In Milk
http://www.veterinaria.org/revistas ¨ / redvet/n040407/040706.pdf · High pressure

http://www.navactiva.com/web/es/descargas/pdf/acal/altas_presiones.pdf
¨ ¨ http://www.alimentariaonline .com/media/ma027_anaquel.pdf
• Treatment for high pressures on the conservation and food • Transformation

http://www.edicionsupc.es/ftppublic/pdfmostra/CT00801M.pdf ¨
• Process of foods at high pressure and low temperature

¨ http://www.alcion.es/Download/ArticulosPDF/al/gratis/07articulo.pdf




University of Santander, UDES
Student
Food Microbiology: alexandra Urueña
Teacher: Sandra Contreras

Sunday, March 15, 2009

British Themed Appetizers

The method Brenizer, Expodisc

Brenizer Method, Theory and Practice Introduction



is known that the Depth of Field or DOF for short in English depends on the focal length and aperture used in the following way:
  • The lower the number the less DOF \u200b\u200bF, F2 has less depth of field F4 for the same focal length.
  • higher the smaller the focal length 200mm F4 DOF in the DOF is less than 100mm F4
could measure the amount of "blur" that is based on the focal length and aperture. The following table illustrates the degree of blur is obtained based on the focal length and aperture using a fictitious reference unit may be called "degree of blur" and it has no unit of measure, used only to compare a couple focal + opening another.

The X axis shows the opening of F1 to F22, the Y axis the focal length of 400 to 16mm, the smaller the number the smaller the DOF and the greater the degree of blur obtained.

As we see a 50mm F2 lens (Value in the table = 8) has the same level of blur that a 400mm lens at F11 this is quite remarkable and we learn that if we want to increase the degree of blurring our photo shows:

a) Use longer focal length
b) Use a smaller aperture (not always the lens allows)

If a certain scene can be photographed in a certain focal length is clear that with a longer focal length scene can not be grasped in its entirety but it is necessary to assemble a panoramic photograph that is precisely what makes the method popularized by the fotógrao Brenizer Ryan Brenizer.

Brenizer's method is to reduce the DOF of a picture by assembling a panorama using a focal length greater than would be necessary for the taking.

To understand the method we ask the following exercise / scenario: Let a photo

35mm F2 and 50mm are several photos on F2 matching the same visual field as the 35mm photo. What we see is exactly the same in both photos but the DOF is different.

We will see that the degree of blur is larger pan which makes sense because each "frame" of the panorama has a lower DOF than 50mm F2 and the DOF is less than 35mm F2. So what is the opening of our panoramic? Clearly not as the DOF F2 35mm F2 is different from the DOF in 50mm F2 to see the openness that we have to calculate what the aperture is 35mm equivalent to 50mm F2. What

opening 35mm has the same DOF F2 in 50mm?

can search the table, we see that for 50mm F2 value is 8 and 35mm the value 8 corresponds to F1.4. The answer is then F1.4 therefore our panoramic F2 taken at 50mm and has an opening "virtual" blur F1.4 equivalent to taking a single shot on 35mm F1.4

What happens now if we take the scenic with a 50mm F1.4 lens? the result would be an opening below 1.4 and if we took many pictures emulating a much smaller focal length can reach values \u200b\u200bof openness unthinkable. Welcome to the realm of F0.4 and the like. Blurs

for openings as F0.4, F0.5 and others are possible taking enough photos. First

Brenizer method definition
Brenizer
The method is based on the construction of panoramic shots to reduce the DOF, thus increasing the degree of blur of the photo. Using focal large enough to take photos is possible, in principle, the DOF equivalent to any opening that we want even smaller openings to F1.

What lies beyond F1?

Most photographers are familiar with the F-Stops scale used to measure the openness that is: F1, F1.4, F2, F2.8, F4, F5.6, F8 etc. .. This scale is generated by the powers of the square root of 2.

SQRT2 ^ 1 = 1.4 SQRT2

^ 2 = 2 ^ 3 = 2.8 SQRT2
etc ... We therefore add

how to get exposure units (EVs) to calculate the next or previous open, if we Away from F1 we \u200b\u200bfind the following openings (1 stop difference between them):

F1, F0.7, F0.5, F0.3, F0.25, F0.18 ....

These openings are usually impossible with a lens can be emulated by taking into account views that emulate what is the DOF corresponding to the opening and therefore the amount of blur. Applications

method
Brenizer
The method can be used when the photographer wants to reduce the DOF of a shot, reduce the DOF increases the amount of blur by increasing the visual separation between the foreground subject and background. The images take on a three-dimensional, highlighting the funds lost more prominence to the subject. In portraits, product shots and even in some special situations in nature that can produce results that are aesthetically very pleasing.

is advisable to go through the page and Brenizer articles referenced at the end of the article to see that can be achieved with this technique. Grade

Bokeh Blur vs

We have not mentioned so far the magic word "bokeh" and is a good time to explain why. The "bokeh" refers to the visual quality of the areas out of focus in a photo with a special interest in the blur of bright lights. It is a subjective assessment on the quality of defocused areas and therefore has no direct relationship with the DOF or the degree of blur. While it is true that the more blur is in general a better bokeh "blur amount" is not synonymous with "quality blur" and therefore leave this popular photographic concept aside in this article.

Brenizer method in practice

Implement Brenizer method is quite simple, using a focal length longer than necessary for making the maximum possible aperture (smaller f number), focuses the subject and quickly take as many frames as needed to cover the visual field that we want in the final photo. Then based on these frames is assembled pan.

Special considerations:

- If the scene includes people who are there to ask them as still as possible and remove as soon as possible.
- The use of a very low power flash helps to freeze movement and avoid the subject moved to look at one of the frames we have learned, from people or potential movement of the flash is a fundamental tool.
- Programs for assembling panoramas are particularly inefficient if they need to assembly areas out of focus as far as possible each frame should have something in focus and when it is not possible as we seek a very large FOV may be necessary to the assembly of the pan with some degree of manual work by adding points to assemble control areas of focus.

Example:

35mm F1.1

This photo was taken using a 50mm lens with F1.8 aperture but has a FOV equivalent to a 31mm lens, opening is making virtual F1.1 ie it looks like if we had taken with a 31mm lens at F1.1, we see the sudden change of focus within walking distance focused and three-dimensional flower shooting.

The bottom seems endless but it is actually the view from a balcony that has a degree of blur such that buildings and other things you see are simply reduced to shadows in the background.

Those that are not interested in math can skip the next section of the article.

The method in theory

now explain how to deduce and use a formula to calculate the opening "virtual" pan using the method of Brenizer.

The input parameters we use are:

Fi = initial focal length (the lens that we use to take pictures)
Ff = final focal length (the pan)
Ai = initial opening (the one used when taking pictures)

The question is Af which corresponds to the final opening in the pan.
The final focal or Ff can be calculated easily using the panoramic FOV, all armed with panoramic software report the final FOV FOV based on the possible finding that focal length is the FOV. (For example you can use this online calculator )

'll use anything we know about Teleconverters (TC) for our calculations.
know that when using a teleconverter lose light stops, the number of stops we lose an estimated based on the magnification of the TC of the form:

stops = logsqrt2 (Mag)
logsqrt2
Where is the root of logarithm base 2 and Mag is the magnification.
logsqrt2 (x) equals log (x) / log (sqrt (2))

For example for a TC 1.4 is

logsqrt2 (1.4) = 1 and we know that with a 1.4x TC
logsqrt2 lose 1 stop ( 2) = 2 and we know that with a 2x TC
logsqrt2 lose 2 stops (1.7) = 1.53 ie a 1.7 TC lose 1 stop and a half

Using this we can apply the concept of a CT scan instead of bailing enlarge and instead of losing the gains stops (!).

The magnification can be calculated as the

Fi / Ff
For example if we get in 50mm and 35mm FOV emulate the magnification is: 50/35 = 1.4


logsqrt2 (1.4) = 0.97

This we knew because we know that a TC 1.4 "loses" one stop, if we are in the opposite way instead of losing a stop we won.

words, take on 50mm to 35mm emulating "win" by 0.97 stops of light. We turn now opening
initial EVs.

logsqrt2 Ev = (Ai) Example

If Ai = 1.8 then
logsqrt2 (1.8) = 1.69 to 1.69
EVs
Then we can subtract 0.97 to get the amount of virtual EV as we are winning the light which EV is lower.

logsqrt2 Ev = (Ai) - logsqrt2 (Ff / Fi)
In our case
logsqrt2 Ev = (1.8) - logsqrt2 (50/35) Ev = 0.72


Ev And we can convert to open using the power of root 2

SQRT2 Af = ^ (V)
SQRT2 ^ Af = Af = 1.26 0.72


which brings us to our final formula:

SQRT2 Af = ^ [logsqrt2 (Ai) - logsqrt2 (Fi / Ff)]

Simplifying:

Af = Ai / ( Fi / Ff)

Applying the formula in our example:

Af = 1.8 / (50/35) Af = 1.26


So if we get in with a 50mm F1.8 enough pictures for the panoramic equals a 35mm blur and DOF are those who would see with a 35mm lens F1.26



Acknowledgements We thank Gabor told me many key concepts to write this little article.

Special thanks to Ryan Brenizer person who helped with some basic data for the theoretical part of this article. References



Home Page of Ryan Brenizer
photostream on Flickr by Ryan Brenizer
Brenizer Blog entry explaining the method and with great photos
Brenizer Video Blog explaining how to make panorama fast

Monday, March 2, 2009

I Found A Lump In My Anus



UNIVERSITY OF SANTANDER UDES
MICROBIOLOIGA PROGRMANA OF INDUSTRIAL
FOOD MICROBIOLOGY
STUDENT: ALEXANDRA URUEÑA
TEACHER: SANDRA CONTRERAS







non-thermal preservation methods

History


is possible that one of the main problems facing the human being was the proper storage of food raw material collected. From the earliest times as a primary concern was the need to extend the life of their food sources, who managed through systems connected to the habitat conservation in developing their lives.
During the first period were preserved food with no other basis of a simple selection of sources and stored for a short time. Scheme

historic preservation methods





conservation methods today are intended primarily to prevent deterioration of the quality of processed foods during necessary periods of storage. This quality is assessed in terms of nutrition, sensory and safety or public health.
In practice when a food raw material, more or less perishable, can not be used immediately needs a proper treatment to avoid the risk of physical alterations, chemical or biological weapons.

To prolong the life of stored food and processed products is essential to preserve them somehow.

preserved foods are those having undergone appropriate treatment seeking inactivation of pathogenic microorganisms and degrading action on food. These conditions allow the study of the feasibility for implementation of food preservation techniques and sterilization techniques should be kept in proper sanitary conditions for consumption during a period of time.

Optimizing the good stability of food materials pass through select those methodologies to exercise strict control over the "microbial population" to reduce the initial number of microorganisms and prevent or predict the development. To achieve the reduction of the initial charge just extreme hygiene outset in all manipulations. In contrast to combat the growth of microorganisms there is the alternative to choose between two types of physical and chemical methods.


NO BENEFITS thermal methods


1. Minimal changes in food quality
2. Minimal loss of flavor and nutrients
3. Flavor of "fresh"
4. Reduced energy expenditure
5. New product development



Conservation is based on a series of actions:

"Prevention or delay of bacterial decomposition: Keep food without microorganisms and eliminate existing ones.

" Prevention or delay of self-decomposition food through the destruction or inactivation of the enzymes and prevent or slow the chemical reactions.

"Prevention of deterioration due insects, higher animals, microorganisms and so on.

Overall conservation methods can be divided into two main groups: physical and chemical.



classification methods




In this first part deals with the physical preservation methods.





A. PHYSICAL METHODS





1. radiation treatments

Food irradiation is a physical process which is to expose to the direct action of electromagnetic radiation, electronic or atomic and used to improve the hygienic quality, increase their retention or modify some technological characteristics.

is being used to improve food preservation, for the destruction of microorganisms or to inhibit biochemical transformations (reactions that take place in a food and deteriorate).
is used in foods rich in polyunsaturated fatty acids can lead to peroxides

advantages:

-Food is not under the action of heat and therefore the organoleptic characteristics hardly change.
-allows the treatment of packaged foods.
"The food can be stored with a single manipulation, without specifying the use of chemical additives.
"The energy needs of the process are very low.
-nutritional losses are similar to the current preservation methods.
"The process can be controlled automatically and requires very little labor.

Disadvantages:

"The high cost of installation. "The bad marketing
Product Rating



Radiation UV: using radiation of wavelengths shorter than visible light. Are low frequency and low energy. The chemical reactions induced by this radiation can cause the arrest of metabolic reactions essential for the survival of microorganisms. This will induce changes such as broken links, which comes to preventing transcription and DNA replication.
Transcript: No microbial growth. Replicating DNA
: No playback.
resistance of microorganisms and this radiation is determined by its ability to repair this damage. Radiation of this kind penetrate little in the liquid and almost nothing solid, so he used to kill microorganisms in the air or on the surface. Radiation is used both for food packaging.

Ionizing Radiation: Are high frequency radiation, which means they have a high energy content, a great power of penetration and its action is lethal.

Advantages: It is very lethal. The dose can be adjusted to give pasteurizing or sterilizing treatments, no sensory changes at low levels,
leaves no residue when little heat produced can be used in raw and frozen, instant penetration presents a uniform and profound.

Disadvantages: Are accurate: the control and protection of personnel, and the work area against radioactive sources.


2. High Pressure

consists of applying high pressure on food between 1,000 and 10,000 atm. This treatment affects many biological systems, mainly to as cell membranes, so mind is seriously compromised the survival of contaminating microorganisms. These treatments modified food components of high molecular weight, which is often a degree of protein denaturation or starch gelification. In contrast to the high pressures on food of low molecular weight shows little change as vitamins and compounds responsible for aroma and flavor. Therefore, in many cases the food maintains its nutritional value and does not differ in their sensory characteristics.



advantages: Decontamination, destruction of microorganisms, Maintenance of vitamins, aromas and flavors, new product development, product whole



Disadvantages: Cost and developing method


3. Pulsed Electric

This technique involves the inactivation of microorganimso to implement a large number of electrical pulses of short duration (microseconds) and high field strength. Not provoke increased in temperature does not alter the physicochemical characteristics of the food, nor are there significant variations in the nutritional components, but for now has only been applied to homogeneous viscous foods such as fruit juice, milk, yogurt, allowing the passage of electricity.



advantages: no loss of nutrients or sensory changes, microbial destruction without temperature increase



disadvantages: Fluids and / or small particles and Cost




4. Protective atmospheres

is a packaging system or storage Atmosphere. Is to replace the atmosphere surrounding the product with another, prepared for each type of food. The use of this technique can extend the life of food, since it inhibits the growth of microorganisms and have better control of chemical and enzymatic reactions. The gases used are: O2, N2, CO2. The effectiveness of the use of protective atmospheres is variable depending on the type of food, gas mixture, both quantitatively and qualitatively, as well as packaging material, storage temperature and used packaging equipment.

The nutritional quality of the products treated with this technique is maintained, without any loss of nutrients even vitamins. One disadvantage is that if not controlled certain conditions may appear undesirable odors and flavors. It is used to dry products, liquids, meat, soft drinks, H2O, delicatessens, some fruits and vegetables in modified atmosphere packaging.



The protective atmosphere is classified into 5 types:




packaging or modified atmosphere : Replace the atmosphere surrounding the food at the time of filling the other composed a gas or mixture of several.

controlled atmosphere container for : The food is maintained during throughout the storage period in an atmosphere of fixed composition.

permeability packaging film especially : The atmosphere surrounding the product is changed naturally due to respiration and biochemical changes of the product and the permeability of the container wall.

Vacuum Packaging: The product is packaged with a material impervious to gases and air is evacuated, then sealed the container.

hypobaric storage: Stored under pressure


<> thanks ...




bibliografia