Assessment of several hydrodynamic properties of sugar beet (Beta vulgaris L.).

It is necessary to know the hydrodynamic properties of agricultural products in order to analyze the behavior of materials when transporting and grading. In this study, the samples were divided into three groups based on their mass. Based on the results, the mean length, mass, volume, density, average projected area, and shape coefficient were 21.5 cm, 408 g, 386 cm3, 1.05 g/cm3, 620.16 cm2, and 11.68 in samples with m < 500 g, 24.1 cm, 681.8 g, 627.95 cm3, 1.08 g/cm3, 876.29 cm2, and 11.95 in samples with 500 < m <1,000 g and 28.4 cm, 1,389.36 g, 1,240.5 cm3, 1.12 g/cm3, 1,402.73, and 12.15 in samples with m > 1,000 g. Moreover, the terminal velocity, falling time, buoyancy, and drag force were 0.12 m/s, 14.26 s, 3.79 N, and 0.2 N in the samples with m < 500 g, 0.16 m/s, 10.92 s, 6.30 N, and 0.29 N in the samples with 500 < m <1,000 g and 0.22 m/s, 7.94 s, 12.03 N, and 1.49 N in the samples with m > 1,000 g. It is noteworthy that the water-sugar beet density difference and the mass had the greatest effect on terminal velocity and falling time whereas shape coefficient did not significantly influence these properties.

Combined effect of Trachyspermum ammi essential oil and propolis ethanolic extract on some foodborne pathogenic bacteria.

Natural compounds including essential oils (EOs) are used to inhibit the pathogenic bacterial growth in foods. The objective of this study was to investigate the combined effect of Trachyspermum ammi EO and propolis ethanolic extract (PEE) on some food pathogenic bacteria. In this study, the effect of T. ammi EO and PEE at different concentrations, individually and in combination, on Escherichia coli, Salmonella typhimurium, Listeria monocytogenes, Bacillus cereus, and Staphylococcus aureus were investigated using minimum inhibitory concentration and fractional inhibitory concentration (FIC) indices. Moreover, the effect of sub-inhibitory concentrations of EO and extract on E. coli and S. aureus growth curve was determined. The results revealed the synergistic effect of T. ammi EO and PEE on S. aureus, B. cereus, E. coli, S. typhimurium, and L. monocytogenes. The effects of EO and extract sub-inhibitory concentrations on bacterial growth curve resulted in an increased lag phase of the culture and decelerated bacterial growth, especially S. aureus. The results showed that T. ammi EO and PEE, especially when combined, are effective in bacterial growth inhibition and their potential use in food systems is recommended.