Potential use of microwave treatment on fresh-cut carrots: physical, chemical and microbiological aspects

2015 ◽  
Vol 96 (6) ◽  
pp. 2063-2072 ◽  
Author(s):  
Ginés Benito Martínez-Hernández ◽  
Maria Luisa Amodio ◽  
Giancarlo Colelli
Keyword(s):  
Microwave Treatment ◽  
Physical Chemical ◽  
Fresh Cut ◽  
Potential Use ◽  
Microbiological Aspects

scholarly journals ANTIOXIDANT ENZYME ACTIVITY AND FRESH-CUT ARRACACHA QUALITY

2015 ◽  
Vol 39 (3) ◽  
pp. 276-282
Author(s):  
Hêmina Carla Vilela ◽  
Patrícia de Fátima Pereira Goulart ◽  
Kamila Rezende Dázio de Souza ◽  
Ana Carolina Vilas Boas ◽  
Jane Silva Roda ◽  
...  
Keyword(s):  
Enzyme Activity ◽  
Antioxidant Enzymes ◽  
Nutritional Value ◽  
Storage Period ◽  
Antioxidant Enzyme Activity ◽  
Useful Life ◽  
Fresh Cut ◽  
Processing Techniques ◽  
And Storage ◽  
Microbiological Aspects

The arracacha is an alternative of fresh-cut product; however it can be easily degraded after the processing techniques. The objective of this work was to evaluate the useful life of fresh-cut arracacha submitted to two types of cuts and storage, as well as to evaluate the activity of antioxidant enzymes. The roots were selected, sanitized and submitted to two cut types: cubed and grated. Then they were evaluated at 3 times: 0, 3 and 7 days. The cutting in cubes provided higher quality and lower SOD, CAT and APX activity. However, the grated product presented higher PG activity and lower PPO activity. The microbiological safety and the nutritional value were maintained in both cuts during the whole storage period. The useful life, regarding the physicochemical, nutritional and microbiological aspects, can be established at 7 days under refrigeration for fresh-cut arracacha.

Microwave Treatment of Hazardous Wastes: Physical Chemical Mechanisms

1992 ◽  
Vol 269 ◽  
Author(s):  
Leonard Dauerman ◽  
Gabriele Windgasse ◽  
Naihong Zhu ◽  
Yaoll He
Keyword(s):  
Field Testing ◽  
Microwave Treatment ◽  
Toxic Heavy Metals ◽  
Waste Streams ◽  
Major Drawback ◽  
Power Cost ◽  
Chemical Mechanisms ◽  
Physical Chemical ◽  
Site Field ◽  
Power Costs

ABSTRACTThe objective Is to develop processes to treat hazardous waste streams using microwave treatment. First, physical chemical mechanisms have been posited for a variety, of such waste streams including: soils contaminated with organics, and toxic heavy metals; “spent” GAC; organics in the gas phase. Second, feasibility tests are being carried out to determine if on-site field testing is warranted. In the case of microwave-induced steam distillation of volatile and semivolatile organics, pilot plant stuides indicate that the incident power cost is not prohibitive: that fear of prohibitive power costs has been thought to be the major drawback for micrwave treatment to become a competitive technology in this market.

Refrigerated storage of fresh-cut marolo (Annona crassiflora mart.)

2020 ◽  
Vol 10 (2) ◽  
pp. 44-54
Author(s):  
Flávia Della Lucia ◽  
Eric Batista Ferreira ◽  
Sandra Maria Oliveira Morais Veiga ◽  
Luciana Azevedo ◽  
Marcela Aparecida Miranda Moreira ◽  
...  
Keyword(s):  
Storage Time ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Physical Chemical ◽  
Significant Difference ◽  
Thermotolerant Coliforms ◽  
Fresh Cut ◽  
Annona Crassiflora ◽  
Storage Temperatures

Marolo is a fruit typical of the Brazilian Savanna that is highly appreciated for its exotic flavour, nutritional value and sensory attributes. This study aimed to assess the quality of fresh-cut marolo by checking for possible changes in physical, chemical, microbiological and sensorial characteristics during cold storage (12 days at 0°C, 5°C and 10°C). Firmness varied based on storage time; the fruit softened on the 8th day and then increased in hardness until the end of the study. The lowest storage temperatures reduced the darkening rate of this product. No variations in the levels of soluble solids (12.7 to 14.6°B) or total phenolics (741.06 to 1295.21 mg. GAE.100g-1) were observed. Fruits stored at 10 °C showed an increase in titratable acidity after the 5th day and an increase in pH on the 10th and 12th days. Increases in the soluble pectin (156 to 265.73 mg.100g-1) and total pectins (>1.000 mg.100g-1) were noted. No significant difference was observed in the count of the total and thermotolerant coliforms, and the growth of filamentous fungi and yeasts decreased after storage at 0°C and 5°C after the 5th day. Storage at 5 °C for 5 days was found to be the most efficient set of conditions for maintaining the physical, chemical, microbiological and sensory characteristics of marolo.

scholarly journals KUALITAS PETIS HASIL INDUSTRI RUMAH TANGGA DI DESA SOCAH KECAMATAN SOCAH BANGKALAN MADURA TAHUN 2016

2017 ◽  
Vol 15 (1) ◽  
Author(s):  
Dema Indah Sulistyorini ◽  
Sukiran Al Jauhari ◽  
Siti Surasri
Keyword(s):  
Microbiological Quality ◽  
Research Data ◽  
Final Conclusion ◽  
Domestic Industry ◽  
Fresh Fish ◽  
Descriptive Research ◽  
Physical Chemical ◽  
Two Samples ◽  
Microbiological Aspects

ABSTRACTPetis is a pasta-like food made of fresh fish/shrimp. Petis is usually produced by IRT innon sanitary way. These conditions allow the pollution/contamination of the petis production, eitherby microorganisms, physical objects, or chemicals. This study aims to determine the quality ofpetis production in Socah, Bangkalan, Madura.This research is a descriptive research. Data were collectetd by observations andlaboratory tests. There were 3 petis industries in Socah, where we took samples.The results showed that the quality of petis in physical aspects were not qualified, thechemical aspects were good, and microbiological aspects of two samples were not eligible. Sanitaryconditions of the production-sites were less than 53.4%, but the domestic industry‟s score were68%.The final conclusion is that petis production in Socah Madura is ineligible, on physical andmicrobiological aspect. Only in chemical aspect they were eligible. It is recomended to the peopleto be careful in buying any petis from Socah, test the smell and texture before used for dressing infood.Keywords : Petis, Physical, Chemical and Microbiological Quality.

scholarly journals Physical-chemical characteristics and potential use of a novel alginate/zein hydrogel as the sorption phase for polar organic compounds

2017 ◽  
Vol 174 ◽  
pp. 507-516 ◽  
Author(s):  
Natara D.B. Castilhos ◽  
Naiara M.F.M. Sampaio ◽  
Bruno C. da Silva ◽  
Izabel C. Riegel-Vidotti ◽  
Marco T. Grassi ◽  
...  
Keyword(s):  
Organic Compounds ◽  
Chemical Characteristics ◽  
Polar Organic Compounds ◽  
Physical Chemical ◽  
Potential Use

scholarly journals Study of the Adsorption of Glibenclamide/Metformine in Hydrogels Using PM6 Model

2018 ◽  
Author(s):  
Norma-Aurea Rangel-Vázquez ◽  
Nancy Delgadillo-Armendariz ◽  
Jonathan Kalla
Keyword(s):  
Adsorption Process ◽  
Zero Order ◽  
Patient Comfort ◽  
Transdermal Administration ◽  
Oral Medications ◽  
Physical Chemical ◽  
Order Release ◽  
Zero Order Release ◽  
Potential Use

In the present work the physical-chemical and energetic properties of the molecules of hydrogels about chitosan crosslinking with genipin were studied in the adsorption process of Metformine and Glibenclamide. The analysis was done by means of PM6 model in order to obtain the necessary data base to establish their potential use as transdermal controlled release systems. Currently, the drugs (metformine and glibenclamide) are administered orally, however, there are already several oral medications that have been presented as transdermal administration systems (SAT), with great advantages, such as patient comfort and zero order release. Drugs before mentioned, are especially important in chronic diseases such as type 2 diabetes.

scholarly journals Biogenic Metal Nanoparticles: A New Approach to Detect Life on Mars?

Life ◽  
2020 ◽  
Vol 10 (3) ◽  
pp. 28 ◽  
Author(s):  
Marta Filipa Simões ◽  
Cristiane Angélica Ottoni ◽  
André Antunes
Keyword(s):  
Metal Nanoparticles ◽  
Current Knowledge ◽  
Synthesis Process ◽  
Biogenic Synthesis ◽  
New Approach ◽  
Advantages And Disadvantages ◽  
Physical Chemical ◽  
Future Space ◽  
Life On Mars ◽  
Potential Use

Metal nanoparticles (MNPs) have been extensively studied. They can be produced via different methods (physical, chemical, or biogenic), but biogenic synthesis has become more relevant, mainly for being referred by many as eco-friendly and more advantageous than others. Biogenic MNPs have been largely used in a wide variety of applications, from industry, to agriculture, to health sectors, among others. Even though they are increasingly researched and used, there is still space for exploring further applications and increasing their functionality and our understanding of their synthesis process. Here, we provide an overview of MNPs and biogenic MNPs, and we analyze the potential application of their formation process to astrobiology and the detection of life on Mars and other worlds. According to current knowledge, we suggest that they can be used as potential biosignatures in extra-terrestrial samples. We present the advantages and disadvantages of this approach, suggest further research, and propose its potential use for the search for life in future space exploration.

scholarly journals Volatile profile and physical, chemical, and biochemical changes in fresh cut watermelon during storage

2012 ◽  
Vol 32 (1) ◽  
pp. 173-178 ◽  
Author(s):  
Andréa Luiza Ramos Pereira Xisto ◽  
Eduardo Valério de Barros Vilas Boas ◽  
Elisângela Elena Nunes ◽  
Brígida Monteiro Vilas Boas Federal ◽  
Mário César Guerreiro
Keyword(s):  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Volatile Profile ◽  
Minimal Processing ◽  
Physical Chemical ◽  
Close Relationship ◽  
Structural Breakdown ◽  
Fresh Cut ◽  
Polygalacturonase Activity

Existing data about the aroma of fresh-cut watermelon and the metabolic changes that occur with minimal processing are scarce. Given the close relationship that exists between aroma, texture, and quality characteristics, it is necessary to investigate the changes in the volatile profile and texture of watermelon, a fruit extensively sold in supermarket chains throughout Brazil. The objective of this work was to analyze the volatile profile using solid phase microextraction (SPME) as well as texture changes in fresh-cut watermelon stored at 5 °C for ten days. Chromatography associated with sensory analysis (sniffing) led us to conclude that 9-carbon (C9) alcohols and aldehydes are the major responsible for the flavor and aroma of minimally processed watermelon stored at 5 ± 1 °C/90 ± 5% RH for ten days, and also that the aroma diminishes in intensity with storage, but it does not affect the final quality of the product. It was noted that the amount of drained liquid, soluble pectin, and weight loss increased during storage concurrently with a reduction in firmness and a structural breakdown of the cells. Pectin methyl esterase activity remained constant and polygalacturonase activity was not detected.

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