Production of dry-cured pork loin using water vapour permeable bags

The aim of the present study was to develop an alternative method to the traditional curing process using water vapour permeable bags to obtain a dry-cured pork loin product. The dry-cured pork loins obtained by this mew process showed an adequate hygienic quality and good sensory acceptance. The salting-curing process using water permeable bags requires less manipulation, reduces waste generation and allows greater control during processing. This technique could be an interesting alternative to the traditional processes, improving the hygienic quality of the products and minimizing the environmental impact.Keywords: Dry-cured loin; Salting; Water vapour permeable bags; Physicochemical properties; Sensory.

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Research on the Manufacturing Quality of Co-Cured Hat-Stiffened Composite Structure

Materials ◽

10.3390/ma14112747 ◽

2021 ◽

Vol 14 (11) ◽

pp. 2747

Author(s):

Xiangwen Ju ◽

Jun Xiao ◽

Dongli Wang ◽

Cong Zhao ◽

Xianfeng Wang

Keyword(s):

Composite Structures ◽

Sound Pressure ◽

Integration Method ◽

Complex Geometry ◽

Sound Field ◽

Thickness Measurement ◽

Curing Process ◽

The Finite Element Method ◽

Manufacturing Quality

The stringer-stiffened structure is widely used due to its excellent mechanical properties. Improving the manufacturing quality of stringer-stiffened structure which have complex geometry is important to ensure the bearing capacity of aviation components. Herein, composite hat-stiffened composite structures were manufactured by different filling forms and bladders with various properties, the deformation of silicone rubber bladder in co-curing process was studied by using the finite element method. The thickness measurement at different positions of the hat-stiffened structure was performed to determine the best filling form and bladder property. Moreover, in view of the detection difficulties in R-zone of stringer, numerical simulation was performed to get the sound pressure and impulse response of at the R-zone of stringer by Rayleigh integration method, and an effective equipment which could stably detect the manufacturing quality of R-zone was designed to verify the correctness of sound field simulation and realize the detection of stringer. With the optimum filling form and bladder properties, hat-stiffened composites can be manufactured integrally with improved surface quality and geometric accuracy, based on co-curing process.

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Physicochemical Characterization Cascade of Nanoadjuvant–Antigen Systems for Improving Vaccines

Vaccines ◽

10.3390/vaccines9060544 ◽

2021 ◽

Vol 9 (6) ◽

pp. 544

Author(s):

Giuditta Guerrini ◽

Antonio Vivi ◽

Sabrina Gioria ◽

Jessica Ponti ◽

Davide Magrì ◽

...

Keyword(s):

Immune Response ◽

Protein Structure ◽

Physicochemical Properties ◽

Physicochemical Characterization ◽

Protein Antigen ◽

Efficacy And Safety

Adjuvants have been used for decades to enhance the immune response to vaccines, in particular for the subunit-based adjuvants. Physicochemical properties of the adjuvant-protein antigen complexes, such as size, morphology, protein structure and binding, influence the overall efficacy and safety of the vaccine. Here we show how to perform an accurate physicochemical characterization of the nanoaluminum–ovalbumin complex. Using a combination of existing techniques, we developed a multi-staged characterization strategy based on measurements of increased complexity. This characterization cascade has the advantage of being very flexible and easily adaptable to any adjuvant-protein antigen combinations. It will contribute to control the quality of antigen–adjuvant complexes and immunological outcomes, ultimately leading to improved vaccines.

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The Impact of Post-Manufacture Treatments on the Surface Characteristics Important for Finishing of OSB and Particleboard

Forests ◽

10.3390/f12080975 ◽

2021 ◽

Vol 12 (8) ◽

pp. 975

Author(s):

Antonio Copak ◽

Vlatka Jirouš-Rajković ◽

Nikola Španić ◽

Josip Miklečić

Keyword(s):

Water Vapour ◽

Oriented Strand Board ◽

Construction Material ◽

Surface Characteristics ◽

Surface Treatments ◽

Factors Affecting ◽

Treatment Conditions ◽

Water Vapour Absorption ◽

The Impact

Oriented strand board (OSB) is a commonly used structural wood-based panel for walls and roof siding, but recently the industry has become interested in OSB as a substrate for indoor and outdoor furniture. Particleboard is mainly used in furniture productions and has become popular as a construction material due to its numerous usage possibilities and inexpensive cost. Moisture is one of the most important factors affecting wood-based panel performance and the post-treatment conditions affected their affinity to water. When OSB and particleboard are used as substrates for coatings, their surface characteristics play an important role in determining the quality of the final product. Furthermore, roughness can significantly affect the interfacial phenomena such as adsorption, wetting, and adhesion which may have an impact on the coating performance. In this research particleboard and OSB panels were sanded, re-pressed and IR heated and the influence of surface treatments on hardness, roughness, wetting, water, and water vapour absorption was studied. Results showed that sanding improved the wetting of particleboard and OSB with water. Moreover, studied surface treatments increased water absorption and water penetration depth of OSB panels, and re-pressing had a positive effect on reducing the water vapour absorption of particleboard and OSB panels.

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Comparison of Morphological and Physicochemical Properties of a Floury Rice Variety upon Pre-Harvest Sprouting

Foods ◽

10.3390/foods10040746 ◽

2021 ◽

Vol 10 (4) ◽

pp. 746

Author(s):

Chae-Min Han ◽

Jong-Hee Shin ◽

Jung-Bae Kwon ◽

Jong-Soo Kim ◽

Jong-Gun Won ◽

...

Keyword(s):

Physicochemical Properties ◽

Rice Variety ◽

Wheat Variety ◽

Economic Loss ◽

Rice Grain ◽

Starch Granules ◽

Rice Varieties ◽

Starch Structure ◽

Gelatinization Properties

Pre-harvest sprouting (PHS) severely reduces rice grain yield, significantly affects grain quality, and leads to substantial economic loss. In this study, we aimed to characterize the physicochemical properties and processing quality of the Garumi 2 flour rice variety under PHS conditions and compare them with those of the Seolgaeng, Hangaru, Shingil, and Ilpum rice varieties and the Keumkang wheat variety. Analysis of the molecular structure of starch revealed uniform starch granules, increased proportions of short-chain amylopectin in DP 6–12 (51.0–55.3%), and enhanced crystallinity (30.7–35.7%) in rice varieties for flour compared with the Ilpum cooking rice variety. PHS significantly altered the starch structure and gelatinization properties of Garumi 2. It also caused surface pitting and roughness in Garumi 2 starch granules and decreased their crystallinity. Collectively, the findings of this study provide important novel insights into the effects of PHS on the physicochemical properties of Garumi 2 floury rice for flour.

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Textural characteristics and sensory evaluation of yogurt fortified with pectin extracted from steeped hawthorn wine pomace

International Journal of Food Engineering ◽

10.1515/ijfe-2019-0143 ◽

2020 ◽

Vol 0 (0) ◽

Author(s):

Yang Jiang ◽

Jinhua Du ◽

Liguo Zhang

Keyword(s):

Texture Analysis ◽

Sensory Evaluation ◽

Rupture Strength ◽

Water Holding Capacity ◽

Textural Characteristics ◽

Sensory Acceptance ◽

Water Holding ◽

Rupture Distance ◽

Better Than

AbstractTo comparatively investigate the applications potential of pectin from steeped hawthorn wine pomace (SHP), pectin-enriched yogurt was produced at set/stirred form using apple-sourced commercial pectin (CP) as control. The focus was mainly on the effect of pectins on the texture and stability of yogurt, as well as the analysis of appearance and taste, which were mainly characterized by texture analysis and sensory evaluation. Texture analysis indicated that the performance of SHP was better than that of CP, which could increase the gel rupture strength and rupture distance of set yogurt. SHP could also improve the firmness, denseness and viscosity of stirred yogurt. In other respects, SHP could also significantly increase the water holding capacity and sensory acceptance of both types of yogurt. The utilization of SHP for improving the quality of yogurt demonstrated its great potential in developing the sustainable applications of the by-product from steeped hawthorn wine.

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SIFAT FISIKOKIMIA HAND AND BODY CREAM DENGAN PEMANFAATAN EKSTRAK ETANOL BUNGA GEMITIR (Tagetes erecta L.) DAN BUNGA PACAR AIR MERAH (Impatiens balsamina L.) DARI LIMBAH CANANG

CAKRA KIMIA (Indonesian E-Journal of Applied Chemistry) ◽

10.24843/ck.2017.v05.i01.p01 ◽

2017 ◽

Vol 5 (1) ◽

pp. 1

Author(s):

Dewa Ayu Ika Paramitha ◽

James Sibarani ◽

Ni Made Suaniti

Keyword(s):

Antioxidant Activity ◽

Physicochemical Properties ◽

National Standard ◽

Tagetes Erecta ◽

Basic Formula ◽

Impatiens Balsamina ◽

Ethanol Extracts ◽

Tagetes Erecta L ◽

Microbial Numbers

ABSTRAK: Pada penelitian ini dilakukan pengembangan formula sediaan hand and body cream dengan memanfaatkan sumber antioksidan yang dimiliki oleh dua jenis ekstrak etanol yaitu ekstrak bunga pacar air merah (Impatiens balsamina L.) dan bunga gemitir (Tagetes erecta L.) dengan taraf perlakuan sebesar 1% dari masing-masing ekstrak (FPM dan FG) dan campuran 0,5% ekstrak pacar air merah dan 0,5% ekstrak gemitir (FCPMG). Pengujian terhadap produk dilakukan pada sifat fisikokimia meliputi pH, viskositas, aktivitas antioksidan, angka lempeng total mikroba, dan ukuran partikel. Berdasarkan hasil pengujian produk hand and body cream yang dihasilkan memiliki antioksidan yang cukup tinggi sebagai produk perawatan tubuh dengan penambahan 1% ekstrak etanol pacar air merah, gemitir dan campuran dari kedua ekstrak etanol. Kualitas produk hand and body cream yang dihasilkan baik dan memenuhi standar mutu SNI dari aspek nilai pH, viskositas, dan nilai ALT. Warna yang dihasilkan mulai dari warna kuning kemerahan sampai dengan warna kuning, dan partikel yang dimiliki oleh produk adalah nanopartikel dengan sistem polidispersi. ABSTRACT: Formulations of hand and body creams using ethanol extracts of flowers of red Impatiens balsamina L. And Tagetes erecta L. As antioxidant sources have been developed. One percent of extracts (FPM and FG) and the mixture of 0.5% each extracts (FCPMG) were added to the basic formula. The analysis of physicochemical properties of the products was conducted including pH, viscosity, antioxidant activity, the size of the particles, and total microbial plate numbers. Based on the results, the quality of the hand and body creams meet the national standard of Indonesia (SNI) regarding to pH, viscosity, and the total microbial numbers. The colours of the hand and body creams resulted are reddish yellow to yellow with polydispersion nanoparticles.

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