scholarly journals Effects of sulfur dioxide on wine made with sulfitic maceration

2019 ◽  
Vol 12 ◽  
pp. 02003
Author(s):  
G.V. Jardim ◽  
L. Zigiotto ◽  
W. Machado ◽  
Â.R. Marcon
Keyword(s):  
Fourier Transform ◽  
Infrared Spectroscopy ◽  
Statistical Analysis ◽  
Sulfur Dioxide ◽  
Physicochemical Characteristics ◽  
Chemical Characteristics ◽  
Color Intensity ◽  
Physico Chemical ◽  
Significant Difference ◽  
Intensity Of Treatment

Sulfitic maceration is part of a technique used in large companies to store must through the superdosing of sulfur dioxide added after the destemming of the grapes. The objective of this study was to analyze the physico-chemical characteristics of the wines elaborated by sulfitic maceration. The study was conducted at the Federal University of Pampa (UNIPAMPA), Campus Dom Pedrito, RS, Brazil. Three vinifications (identified by treatments 1, 2 and 3) were performed with 3 replicates each. The grapes used were the cultivar Alicante Bouschet. Treatment 1 underwent the same procedures as treatment 2, except for the dosage of 1400 mg.L−1 of added sulfur dioxide. The grapes were destemmed, crushed and macerated for 2 days and before fermentation started, the must was heated to remove SO2. In the treatment 3 a traditional maceration was carried out for 5 days. The physicochemical characteristics of the wines were analyzed by Fourier Transform Infrared Spectroscopy (FTIR) and the results were analyzed by statistical analysis of comparison of averages. The color intensity of treatment 2 showed no significant difference in relation to the treatment 3, demonstrating that with 2 days of sulphitic maceration, occurs a color extraction similar to a traditional 5-day maceration.

scholarly journals Pengaruh Lama Waktu Pengukusan Suhu Suwari Terhadap Karakteristik Kamaboko Ikan Euthynnus affinis, Cantor 1849

2021 ◽  
Vol 10 (3) ◽  
pp. 403-412
Author(s):  
Krisman Umbu Henggu ◽  
Petrus Takanjanji ◽  
Efran Yohanes ◽  
Noven Tinggi Nalu ◽  
Astuti Bomba Amah ◽  
...  
Keyword(s):  
Statistical Analysis ◽  
Water Content ◽  
Temperature Treatment ◽  
Chemical Characteristics ◽  
Organoleptic Quality ◽  
Physico Chemical ◽  
Significant Difference ◽  
Wet Weight ◽  
Euthynnus Affinis

Kelimpahan ikan tongkol di Kabupaten Sumba Timur tersebut, tidak berkorelasi positif terhadap pemanfaatannya. Oleh karena itu, perlu dilakukan pengolahan lebih lanjut untuk meningkatkan pemanfaatan ikan tongkol. Salah satu produk yang dapat dihasilkan dari ikan tongkol ialah kamaboko. Faktor yang paling penting dalam produk kamaboko ialah kualitas kimia serta korelasinya terhadap kualitas organoleptik dan fisik (uji gigit). Penelitian ini difokuskan pada pengaruh perbedaan lama waktu pengukusan kamaboko pada suhu suwari (20 menit dan 30 menit) terhadap karakteristik fisika-kimia dan tingkat penerimaan produk kamaboko dari ikan tongkol. Data yang diperoleh lalu dianalisis statistik menggunakan uji beda (t-independent). Hasil penelitian menunjukkan perlakuan suhu pengukusan kamaboko 20 menit dan 30 menit memiliki kadar air berkisar 77,04-78,99%, protein 10,49-10,79% (berat basah), lemak kasar 2,91-2,12% (berat basah) dan pH berkisar 7. Hasil analisis statistik menunjukkan lama pengukusan hanya memberikan dampak signifikan (P<0,05) terhadap kadar air kamaboko. Sedangkan kualitas organoleptik menunjukkan, semakin lama waktu pengukusan pada suhu suwari, semakin tinggi tingkat kesukaan panelis terhadap warna yang mencapai skor 7 atau skala “suka”, tekstur yang mencapai skor 7-8 (suka hingga sangat suka), memiliki skor 6-7 (agak suka hingga suka) dan rasa kamaboko memiliki skor 7-8. Demikian pula pada tingkat kekenyalan (springiness) kamaboko, semakin lama waktu pengukusan tingkat kekenyalan semakin tinggi. Hasil analisis statistik tingkat kekenyalan kamaboko yang dihasilkan dengan perlakuan lama pengukusan suhu suwari tidak terdapat perbedaan nyata (P>0,05)  The abundance of tuna in East Sumba Regency is not positively correlated with its utilization. Therefore, further processing is needed to increase the utilization of tuna. One of the products that can be produced from tuna is kamaboko. This study focused on the effect of differences in kamaboko steaming time at suwari temperature on the physico-chemical characteristics and the level of acceptance of kamaboko products from Euthynnus affini. The data obtained were then analyzed statistically using a different test (t-independent). The results showed that the kamaboko steaming temperature treatment of 20 minutes and 30 minutes had moisture ranging from 77.04-78.99%, protein 10.49-10.79% (wet weight), crude fat 2.91-2.12% (wet weight) and pH around 7. The results of statistical analysis showed that the steaming time only had a significant impact (P<0.05) on the water content of kamaboko. Meanwhile, the organoleptic quality showed that the longer the steaming time at the Suwari temperature, the higher the panelist's preference for colors that reached a score of 7 or the "like" scale, textures that reached a score of 7-8 (“like” to “very like”), the appearance of a score of 6-7 (“somewhat like” to “like”) and the taste of kamaboko has a score of 7-8. Similarly, at the level of springiness of kamaboko, the longer the steaming time the higher the elasticity level. The results of statistical analysis of the elasticity level of kamaboko produced by the long treatment of steaming the temperature of Suwari there was no significant difference (P>0.05).   

scholarly journals Evaluation of hydrogel use in the development of Rapanea ferruginea with water restriction by vibrational Fourier Transform Infrared Spectroscopy (FTIR-UATR)

2021 ◽  
Vol 16 (5) ◽  
pp. 1-16
Author(s):  
Douglas Cubas Pereira ◽  
Breno Pupin ◽  
Kumiko Koibuchi Sakane
Keyword(s):  
Fourier Transform ◽  
Infrared Spectroscopy ◽  
Fourier Transform Infrared Spectroscopy ◽  
Fourier Transform Infrared ◽  
Control Group ◽  
Water Restriction ◽  
Whitney Test ◽  
Mann Whitney Test ◽  
Water Band ◽  
Significant Difference

This study evaluated the use of hydrogel on the development of Rapanea ferruginea under water restriction through Vibrational Fourier Transform Infrared Spectroscopy (FTIR-UATR). Seedlings of approximately 30 cm height were transferred in pots with 3 L of soil. The group of seedlings was separated into 5 different triplicate treatments according to the amount of hydrogel, as follows: H1 (25%), H2 (20%), H3 (15%), H4 (10%) and S (control without hydrogel). The applied hydrogel was mixed homogeneously with the soil. All treatments were irrigated with 40 mL of water. FTIR spectra were obtained from fresh leaves collected during 13 months of monitoring. The correlation of the hydroxyl (water) band with the main biomolecules between treatments with the control was evaluated using the Mann-Whitney test (p<0.05). The biomolecule bands were subjected to principal component analysis (PCA) and hierarchical clustering analysis (HCA). The results indicate a significant correlation of the water band with the lipid, hemicellulose, cell wall and starch components in the species. The use of hydrogel resulted in a significant difference in the water absorption band in relation to the control group through the Mann-Whitney test and in biomolecules as the HCA and PCA analysis suggested. The best development was observed in groups H4 (10%), H2 (20%) and H3 (15%). The use of hydrogel positively influences the biomolecular development of the Rapanea ferruginea and monitoring is viable by FTIR. Keywords: FTIR infrared spectroscopy, plant water management, superabsorbent polymer.

scholarly journals Sensoryal and Physico-chemical Analysis of Curd Used for Cheese Production

2012 ◽  
Vol 69 (2) ◽  
Author(s):  
Mirela JIMBOREAN ◽  
Dorin Å¢IBULCÄ‚ ◽  
Adriana PÄ‚UCEAN
Keyword(s):  
Statistical Analysis ◽  
Chemical Analysis ◽  
Water Content ◽  
Dry Matter ◽  
Chemical Characteristics ◽  
Physico Chemical ◽  
Taste And Smell ◽  
Cheese Production

The present work aim was to assess the sensorial characteristics (colour, taste and smell) and also the physico-chemical characteristics (acidity, fat, dry matter and water content) of ripened curd. A total of 100 samples of curd were analyzed. The curd samples were collected seasonally, 25 samples each season. The obtained data were subjected to statistical analysis.

Rapid Differentiation and Identification of Shigella sonnei and Escherichia coli O157: H7 by Fourier Transform Infrared Spectroscopy and Multivariate Statistical Analysis

2014 ◽  
Vol 926-930 ◽  
pp. 1116-1119 ◽  
Author(s):  
Li Jun Yang ◽  
Jing Wang ◽  
Zhao Jie Li ◽  
Xiao Hua Song ◽  
Yu Min Liu ◽  
...  
Keyword(s):  
Fourier Transform ◽  
Infrared Spectroscopy ◽  
Statistical Analysis ◽  
Fourier Transform Infrared Spectroscopy ◽  
Multivariate Statistical Analysis ◽  
Principal Component ◽  
Fourier Transform Infrared ◽  
Shigella Sonnei ◽  
Multivariate Statistical ◽  
Simple Method

Fourier transform infrared spectroscopy (FTIR) combined with multivariate statistical analysis was applied to differentiate and identify Shigella sonnei and Escherichiacoli O157: H7. FTIR absorption spectra from 4000-600 cm-1 were collected from sampling 10 μL of bacterial suspention. The spectra between 1800 and 900 cm-1 highlighted the most distinctive variations and were the most useful for characterizing the selected microorganisms. Spectra of the two bacteria were noticeably segregated with distinct clustering by principal component analysis (PCA). Further more, another cluster model of hierarchical cluster analysis (HCA) was established and could also gave a good separation between the two bacteria. These results demonstrate that FTIR technology has considerable potential as a rapid, accurate and simple method for differentiating and identifying bacteria.

scholarly journals Physico-Chemical Characteristics of Shungite Rock of Kazakhstan

2013 ◽  
Vol 15 (3) ◽  
pp. 241 ◽  
Author(s):  
S.A. Efremov ◽  
S.V. Nechipurenko ◽  
M.K. Kazankapova ◽  
B. Washington ◽  
Kh.S. Tassibekov ◽  
...  
Keyword(s):  
Electron Microscopy ◽  
Scanning Electron Microscopy ◽  
Physicochemical Characteristics ◽  
Chemical Characteristics ◽  
X Ray ◽  
Elementary Analysis ◽  
Physico Chemical ◽  
Developed Surface ◽  
Scanning Electron ◽  
Shungite Carbon

Physico-chemical characteristics of shugite rocks of Kazakhstan (Bakyrchik deposit) were studied using the methods of elementary analysis, IR-spectroscopy, scanning electron microscopy, Raman spectroscopy and X-ray phase analysis. The content of carbon in shungite rock was determined to be from 3% to 19%. The flotation technology for shungite rocks of Kazakhstan was developed, the content of carbon in the concentrate reaching 40.0%. When studying the elemental composition, the mineral part of shungite rocks was stated to be presented, mainly, by silicon, aluminium, calcium, magnesium, potassium, sodium, iron and titanium oxides. IR-spectroscopic investigations showed that in the concentrate, apart from polycyclic hydrocarbons containing methylene groups, there appeared carboxyl groups. The results of scanning electron microscopy (SEM) showed that flotation and thermal activation of shungite rocks on carbon allow obtaining a more developed surface structure and porosity. The structure of shungite carbon was shown by the method of Raman scattering to be close to that of glassy carbon. The results of X-ray diffraction analysis (XRD) of natural shungite rocks showed that the samples under study contained a carbonaceous substance and a number of mineral components: quartz, illite, bassanite, burgerite, muscovite. It is shown that shungite carbon of “Bakyrchik” deposit is identical to shungite of Zazhogino deposit in Russia. The stated physicochemical characteristics allow to determine the directions of the use of carbon concentrate for solution of ecological and technological problems.

scholarly journals Effect of Greywater Characteristics on its Chemical Coagulation

2020 ◽  
Vol 4 (2) ◽  
pp. 1-6
Author(s):  
Vinitha Sharon
Keyword(s):  
Total Coliform ◽  
Cod Removal ◽  
Chemical Characteristics ◽  
Chemical Coagulation ◽  
Physico Chemical ◽  
Significant Difference ◽  
Initial Ph ◽  
Polyaluminium Chloride

The effect of physico-chemical characteristics of greywater on its chemical coagulation was assessed employing real greywater with varying characteristics using both alum and polyaluminium chloride (PACl) as coagulants. Optimum PACl dosages required were significantly less compared to alum for similar initial turbidity levels. Also, PACl produced less turbid treated greywater. As the initial pH increased, the optimum coagulant dose also increased for both alum and PACl. At similar optimum dosages, PACl gave higher COD removal compared to alum. Total coliform removal showed no significant difference with removals of 98.3% and 98.9%, respectively for alum and PACl.

scholarly journals Karakteristik Sensori dan Fisiko-Kimia Beras Analog Sorghum dengan Penambahan Rempah Campuran (Sensory and Physicochemical Characteristics of Sorghum Rice Analogue by Mixed Spices Addition)

2017 ◽  
Vol 36 (4) ◽  
pp. 394
Author(s):  
Maya Indra Rasyid ◽  
Nancy Dewi Yuliana ◽  
Slamet Budijanto
Keyword(s):  
Dietary Fiber ◽  
Sensory Evaluation ◽  
Physicochemical Characteristics ◽  
Chemical Characteristics ◽  
Screw Extruder ◽  
Evaluation Result ◽  
Physico Chemical ◽  
Twin Screw ◽  
Extrusion Technology ◽  
Selection Of

The purpose of this study was to obtain the formula of sorghum rice analogue by mixed spices addition with acceptable sensory and physico-chemical characteristics.  The selection of sorghum rice analogue formula was tested by using hedonic test with 70 untrained panelists. The addition of mixed spices powder was as follows: 30 % onion, 20 % garlic, 10 % bay leaves, 20 % ginger and 20 % lemongrass. Those mixed spices powder were added to the sorghum rice analogue at percentage of 0.25 %, 0,5 %, 1 %, 2 %, 3 % and 0 % (control)  from total dough weight. The sorghum rice analogue was made using extrusion technology (a twin screw extruder). The overall sensory evaluation result showed that the addition of spice mixed had significant effect (p ≤ 0.05) on the characteristics of sorghum rice analogue. The panelists accepted the sorghum rice analogue with 1% mixed spice. The preferred formulation was the addition of 1% mixed spice which contain of  9.56 % moisture, 0.72 % ash, 0.53 % fat, 6.22 % protein, 92.53 % carbohydrate, 26.48 % amyloseand 6,67 % dietary fiber. Sorghum rice analogue enriched by spices is a potential as a rich fiber source.ABSTRAKTujuan penelitian adalah mendapatkan formula beras analog berbahan dasar sorgum dengan penambahan rempah campuran yang dapat diterima secara sensori. Pemilihan formula dilakukan dengan uji hedonik menggunakan 70 orang panelis tidak terlatih. Rempah yang ditambahkan berupa bubuk rempah campuran yang terdiri atas bawang merah 30%, bawang putih 20 %, daun salam 10 %, jahe 20 % dan sereh 20 %. Penambahan bubuk rempah campuran untuk pembuatan beras analog sorghum berturut-turut 0,25 %, 0,5 %, 1 %, 2 %, 3 % dan kontrol (tanpa rempah) dari total berat adonan diluar air. Beras analog sorghum dibuat dengan teknologi ekstrusi menggunakan ekstruder ulir ganda. Hasil uji sensori secara keseluruhan menunjukkan bahwa penambahan rempah campuran berpengaruh nyata (p <0,05) terhadap nasi beras analog yang dihasilkan. Panelis menyukai formula beras analog sorghum dengan penambahan 1 % rempah campuran. Beras analog sorghum dengan penambahan 1% rempah campuran memiliki kadar air 9,56 %, abu 0,72 %, lemak 0,53 %, protein 6,22 %, karbohidrat 92,53 %, amilosa 26,48 % dan serat pangan 6,67 %. Beras analog sorgum yang diperkaya dengan rempah campuran memiliki potensi sebagai pangan kaya serat.

scholarly journals Selected Water Physico-Chemical Characteristics of Iloilo Batiano River, Philippines: A Baseline Study

2021 ◽  
Vol 12 (9) ◽  
pp. 261-266
Author(s):  
Bartimeues Nathan Wiederhold ◽  
◽  
Tom Lichtenberg ◽  
Roderick R. Germo ◽  
Brian Gil S. Sarinas
Keyword(s):  
Aquatic Organisms ◽  
Calcium Content ◽  
The Philippines ◽  
Initial Assessment ◽  
Chemical Characteristics ◽  
Ph Values ◽  
Physico Chemical ◽  
High Calcium ◽  
Significant Difference ◽  
The Republic

Protecting our natural resources is one of the important thrusts of every organization. In this study, the waters of Iloilo Batiano River, Philippines is explored. This study was conducted because there is a dearth of information on the water physico-chemical characteristics of the river. Since this is an initial assessment, this study will serve as a baseline data and the results will serve as a basis for future reference for conservation measures of the river. The present study aimed to determine the selected water physico-chemical characteristics of the river such as the electrical conductivity (EC), temperature, pH, and calcium content; assess if these parameters exceed the limit set by the DENR Administrative Order No. 20F16-08 of the Republic of the Philippines and other available literatures; and to determine if there was no significant difference in the water physico-chemical characteristics among the six sampling stations. Results revealed that EC and calcium content of the river exceed their limits except for temperature and pH levels. Furthermore, EC and temperature were statistically different among the six sampling stations except for pH values. This study concludes that the river is saline due to the mixing of saltwater and surface water as the river is near to the sea and has high calcium content that can threaten the life of freshwater aquatic organisms.

Sign in / Sign up

Export Citation Format

Share Document