Roentgen Ray SocietyThe clinical course and outcome of hydrocephalus diagnosed in utero is not well understood.To approach this problem 40 cases were reviewed of intrauterine fetal hydrocephalus diagnosed with sonography, and follow-up information was obtained regarding them. Sonograms were evaluated for cerebral dimensions, bipanetal diameter, brain mantle size, ventricular ratio, amount of amniotic fluid, and associated abnormalities. Neonatal brain sonograms and computed tomographic (CT) scans were reviewed also. Clinical charts were reviewed for maternal age and parity, referral source, family history, fetal age at diagnosis and delivery, mode of delivery,
Each year, thousands of tons of citrus concentrate are stored and transported throughout the world at 62" Brix. Increasing this concentration to 72" Brix can result in substantial savings. Fresh orange juice, treated mechanically or with pectic enzymes to reduce its viscosity, was concentrated to 72" Brix in a commercial processing plant, then samples were stored in barrels in a tank farm at -7 or at 4°C. At monthly intervals, samples were blended to make 41.8' Brix Frozen Concentrated Orange Juice. The enzyme-treated samples had lower viscosity than those mechanically treated. Vitamin C retention levels were > 94% after 6 months storage at 4°C. Taste evaluations rated the product 'very good' and furfural levels were well below that which indicates off flavors. Browning tended to increase with storage time and temperature.
Experiments were undertaken to determine.if homogenization would reduce viscosity of bulk orange concentrate during commercial production and if a structure built-up during storage. Homogenizers, installed within two Taste evaporators at separate citrus processing plants, were cycled "on" for homogenized samples and "off' for controls. In four replicates, homogenization significantly reduced viscosity 19% average. Samples were stored 6 months under tank farm conditions. Structure increased in 5 of 8 samples, but homogenized samples remained significantly lower in viscosity. This confirmed earlier pilot plant results under commercial operations.
Controlling viscosity is critical to efficient evaporation and pumping of citrus concentrates. Viscosity was reduced by a commercial homogenizer installed between the third and fourth stage of a pilot plant TASTE evaporator. Juice was concentrated to 65"Brix with and without homogenization. The results showed a 13% decrease in viscosity due to homogenization. Mean non-homogenized values were 279 mPa.s (s.d. = 7.5) on the 65"Brix control and 242 mPa.s (s.d. = 10) on the homogenized concentrate, both measured at 3.50 set', which was calculated to be the shear rate for these samples within the third stage of this evaporator. This decrease in viscosity also reduced the energy consumption about 3 to 4% or produced a higher (2 to 3) "Brix concentrate. Homogenization did not significantly affect the juice color, acid, pulp or vitamin C.
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