scholarly journals Stability of cactus-pear powder during storage

2016 ◽  
Vol 20 (2) ◽  
pp. 169-173
Author(s):  
Plúvia O. Galdino ◽  
Rossana M. F. de Figueirêdo ◽  
Alexandre J. de M. Queiroz ◽  
Pablícia O. Galdino ◽  
Tâmila K. da S. Fernandes
Keyword(s):  
Water Content ◽  
Water Activity ◽  
Reducing Sugars ◽  
Titratable Acidity ◽  
High Water ◽  
Soluble Solids ◽  
High Water Content ◽  
Cactus Pear ◽  
Total Titratable Acidity ◽  
The Stability

ABSTRACT The stability of cactus-pear powder, obtained by the process of spray drying for 40 days, was evaluated under controlled conditions of relative air humidity (83%) and temperature (25 and 40 °C). The whole pulp was characterized with regard to its physico-chemical parameters: pH, total titratable acidity, soluble solids, water content, total solids, ashes, reducing sugars, total sugars, non-reducing sugars, luminosity, redness, yellowness and water activity. The stored samples in powder were evaluated every 10 days for water content, water activity, total titratable acidity and color (luminosity, redness and yellowness). The whole pulp was slightly acidic and perishable, due to the high water content. During storage, the packages did not prevent water absorption, thus increasing water content and, consequently, water activity. Yellowness oscillated along the storage time, but the predominance of the yellow color was not affected.

scholarly journals Production and characterization of mixed pineapple and hibiscus jam

2019 ◽  
Vol 13 ◽  
pp. 155
Author(s):  
Eugênia Telis De Vilela Silva ◽  
Henrique Valentim Moura ◽  
Rossana Maria Feitosa de Figueiredo ◽  
Alexandre Jose De Melo Queiroz ◽  
Inácia Dos Santos Moreira
Keyword(s):  
Ascorbic Acid ◽  
Water Content ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
High Water ◽  
Soluble Solids ◽  
High Water Content ◽  
Total Sugars ◽  
Total Soluble Solids ◽  
Total Anthocyanins

Pineapple is a food rich in vitamins, antioxidants and bromelain, but because it has high water content it becomes a highly perishable fruit. Hibiscus is a plant with flowers rich in phytochemicals that can be used as an ingredient to add value to processed products. The objective of this work was to prepare mixed jams using pineapple with hibiscus extract at different concentrations and to characterize the physicochemical properties of the jams produced. Experimental design was completely randomized with four replicates. The treatments consisted of three concentration levels of hibiscus extract (5, 10 and 15%) in pineapple jelly (50:50). Analyzed physical-chemical characteristics were: water content, water activity, ash, lipids, total sugars, reducing and non-reducing sugars, vitamin C, total titratable acidity, pH and total soluble solids. It was found that increasing concentrations of hibiscus in the formulations significantly influenced resulting jam composition. Increasing hibiscus concentration reduced the total sugars content and increased ascorbic acid content, acidity, total soluble solids and ash, as well as total anthocyanins and flavonoids contents. Among the jams produced, the formulation with 15% hibiscus was distinguished by its high content of ascorbic acid, flavonoids and anthocyanins. The addition of hibiscus to pineapple jelly improves the nutritional and functional value of the resulting jams, so it can be considered a high potential ingredient for this type of product.

scholarly journals Elaboration of Blends of Pitaya Pulps With Acerola

2021 ◽  
Vol 13 (3) ◽  
pp. 53
Author(s):  
Maria S. de Moraes ◽  
Rossana Maria Feitosa de Figueirêdo ◽  
Alexandre J. de M. Queiroz ◽  
Luís P. F. R da Silva ◽  
Mailson G. Gonçalves ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Water Content ◽  
Water Activity ◽  
Economic Value ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Colorimetric Analysis ◽  
Physical Chemical ◽  
Total Titratable Acidity ◽  
Hue Angle

Pitaya and acerola are fruits rich in nutrients and can be used in blends formulation in order to improve the sensory characteristics of both pulps in isolation and complement each other in terms of nutritional aspects. Thus, the aim of this research was to develop different blends of pitaya pulp with acerola and choose the best formulation based on physical-chemical and colorimetric characteristics. Three blends formulations were prepared: F1-90% pitaya and 10% acerola; F2-70% pitaya and 30% acerola; and F3-50% pitaya and 50% acerola. The formulations were evaluated for physical-chemical parameters of water activity, water content, ash, total soluble solids (SST), pH, total titratable acidity (ATT), SST/ATT ratio, ascorbic acid, proteins, lipids, sugars totals, reducers and non-reducers and colorimetric analysis. The obtained data were subjected to variance analysis (ANOVA) and to comparison between means by the Tukey test at 5% probability. The formulation F1 stood out when compared to the others. The parameters pH, soluble solids, ratio SS/ATT, ash, water content, water activity, proteins, sugars, luminosity and hue angle were the ones that gave the formulation F1 the best results. However, it is noteworthy that the formulation F3 presented a greater amount of ascorbic acid and higher values of a, b and chroma in the colorimetric analysis. The use of these fruits allows to obtain an innovative product with excellent nutritional and functional characteristics. The blend is a viable alternative for the use of perishable and seasonal fruits, adding greater economic value to the very promising product to the market.

Fermentation Problem in Spanish North-Coast Honey

1995 ◽  
Vol 58 (5) ◽  
pp. 515-518 ◽  
Author(s):  
SUSANA SANZ ◽  
GLORIA GRADILLAS ◽  
FUENCISLA JIMENO ◽  
CONSUELO PEREZ ◽  
TERESA JUAN
Keyword(s):  
Water Content ◽  
Water Activity ◽  
Microbiological Quality ◽  
Free Water ◽  
High Water ◽  
North Coast ◽  
High Water Content ◽  
Free Water Content ◽  
Cantabrian Coast ◽  
Mold And Yeast

Twenty-one samples from the Cantabrian coast were analyzed to establish their microbiological quality and fermentation tendency. In a food with a very low free-water content like honey, microbiological growth is only possible when there is an increase in water activity. Since most of the samples studied were not extensively granulated, the risk of fermentation is mostly due to high water content. Among our samples, only two had a water content below 17.1% (no risk of fermentation), whereas the high water activity of the rest of the samples indicates the possibility of microbial growth. In fact, four of the samples analyzed showed a moisture content over the Spanish maximum legal limit, which means a high risk of fermentation. The absence of Enterobacteriaceae, coliforms, and Escherichia coli in our samples indicates an appropriate cleanliness during extractions and handling of honey. No Salmonella or Shigella were found. The relationship between water activity and mold and yeast counts found for the honeys analyzed allowed us to divide our samples in two groups: honeys with a high or a low risk of fermentation. Changes observed during storage of the samples confirmed this classification.

scholarly journals Stability of Kiwi Varieties of ‘Hayward’ in Powder During Storage

2020 ◽  
Vol 8 (2) ◽  
pp. 150
Author(s):  
Inacia Dos Santos Moreira ◽  
Jacinete Pereira Lima ◽  
Deise Souza de Castro ◽  
Wilton Pereira da Silva ◽  
Josivanda Palmeira Gomes ◽  
...  
Keyword(s):  
Water Activity ◽  
Bioactive Compounds ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Soluble Solids ◽  
Total Chlorophyll ◽  
Lower Content ◽  
Total Water ◽  
Ph Values ◽  
The Stability

For the preservation of products obtained by dehydration, it is necessary to evaluate their physicochemical characteristics during storage. It was proposed, in the present study, to evaluate the stability of the kiwi cv. ‘Hayward’ powder, obtained at temperatures of 60 and 70 °C during its storage in laminated packages under controlled conditions of temperature (25 ºC) and relative humidity (75%) for 90 days. The parameter’s evaluated were: moisture content, ashes, soluble solids, titratable acidity (% citric acid), pH, water activity at 25 ºC, color for the parameters lightness (L*) and chromaticity (+a* red; -a* green; +b* yellow; and -b* blue), phenolic compounds, flavonoids, total chlorophyll and carotenoids. It was observed that, after the 90 days, for the powder obtained at 70 °C, the soluble solids and pH values were altered by the storage, which did not occur for the powder obtained at 60 °C. For both powders, the content of ash and bioactive compounds were not affected by storage. The parameter of lightness decreased in both powders. The powder obtained at 70 ºC proved to be better, showing lower content of moisture and total water activity, as well as the highest values of bioactive compounds.

scholarly journals Blueberry jam: sensorial analyzes and effect of storage on physical and chemical properties.

2014 ◽  
Vol 5 (1) ◽  
pp. 19
Author(s):  
Daniela Helena Pelegrine Guimarães ◽  
Gisele Leticia Alves ◽  
Amanda Faria Querido
Keyword(s):  
Water Activity ◽  
Reducing Sugars ◽  
Chemical Properties ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Fruit Skin ◽  
Sensorial Attributes ◽  
Solids Content ◽  
Physical And Chemical ◽  
And Chemical Properties

<p>The proposal of the present research includes eight Blueberry jam formulations, from Rabbiteye species (Climax and Powder Blue varieties). For gelling, four formularizations were used: synthetic ATM pectin (F1), pectin obtained from passion fruit skin extraction (F2), synthetic BTM pectin (F3), and synthetic BTM pectin mixed with gums mixture (F4). Product Sensorial tests were performed and sensorial attributes evaluated were flavor, color, texture and appearance. According with sensorial tests and the Anova results, it could be concluded that the two more accepted formularizations were: F2 and F4 (For Climax variety) and F1 e F4 (for Powder Blue variety). Therefore, these formulations were evaluated for pH, total soluble solids, titratable acidity, water activity, total and reducing sugars, total and anthocyanins, from the first day of storage and after 30, 90 and 120 days to analyze the storage effect on jam characteristics. Jam processing reduces anthocyanins content (about 57% for conventional formulations and 35% for light jam); however, the jam may still be considered anthocyanins source, owing to the high content even after processing. After 40 storage days a significant decrease on jam anthocyanin levels was observed, except the products with higher sugar contents. Comparing the anthocyanin levels at time zero and after 120 days of storage, it appears that the decrease in pigment concentration was higher in the climax of fruit variety (approximately 44%). After 30 days of storage, the percentage of acidity, pH, water activity, moisture and soluble solids content remained constant.</p><p>&nbsp;</p><p>DOI: 10.14685/rebrapa.v5i1.150</p>

scholarly journals Field Treatment of Storage Sludge and Stability Analysis of Overlying Municipal Waste Landfilling

2021 ◽  
Vol 11 (24) ◽  
pp. 12102
Author(s):  
Kaixi An ◽  
Duanyang Zhuang ◽  
Weian Lin ◽  
Albert Argilaga ◽  
Yunmin Chen ◽  
...  
Keyword(s):  
Stability Analysis ◽  
Water Content ◽  
Limit Equilibrium ◽  
High Sensitivity ◽  
High Water ◽  
Treatment Method ◽  
Strength Properties ◽  
High Water Content ◽  
Critical Surface ◽  
The Stability

Storage sludge has high water content and low shear strength, which limits the capacity expansion of overlying municipal landfilling. Few studies have addressed the field treatment of large amounts of storage sludge due to the variability of the depth of geotechnical property. This paper proposes a stratified treatment method for storage sludge, based on the in situ characterization of layered sedimentary patterns of the storage sludge acquired from the Qizishan landfill in China. Additionally, the stability of the landfilling above the sludge pond is analyzed using the Morgenstern–Price and limit equilibrium slice method, which considers the layered strength properties of solidified sludge. The treated sludge has a significant decrease in average water content from 1398% to 88% and an increase in average cohesion to 23.52 kPa. The high content of clay particles, low amount of solidification products, and high water content together result in the high sensitivity to the water content of the strength of deep solidified sludge. For a 40-m high waste body, stability analysis suggests a sliding surface across the raw sludge pond, while the critical surface remains outside the treated sludge pond and the safety factor is increased from 0.934 to 1.464. The validated stratified treatment provides valuable references for the treatment of deep sludge.

scholarly journals Strength and Leaching Behavior of Contaminated Mining Sludge at High Water Content Stabilized with Lime Activated GGBS

Materials ◽  
2021 ◽  
Vol 14 (21) ◽  
pp. 6524
Author(s):  
Traore Abdoul Fatah ◽  
Rongjun Zhang ◽  
Xiaosong Huang ◽  
Junjie Zheng ◽  
Yu Miao ◽  
...  
Keyword(s):  
Heavy Metal ◽  
Water Content ◽  
Experimental Tests ◽  
High Water ◽  
Aluminum Silicate ◽  
High Water Content ◽  
Strength Development ◽  
Efficient Technology ◽  
The Stability ◽  
Mining Sludge

Sludge management is one of the major challenges in mining activities. The direct disposal of contaminated mining sludge can bring severe damages to the environment and community. Solidification/stabilization (S/S) is a very efficient technology for the treatment of contaminated mining sludge because it improves the stability of sludge dumping sites and reduces the leachability of contaminants. Very few studies investigate the S/S of mining sludge, especially with high water content. This paper investigated the effectiveness of S/S for the treatment of mining sludge at high water content by using quick lime (CaO) activated ground granulated blast furnace slag (GGBS) in comparison to ordinary Portland cement (OPC). To evaluate the mechanical, leaching, and microstructural behavior of CMS at high water content stabilized by lime-activated GGBS and OPC, a series of laboratory experimental tests were performed. Experimental results indicated that increasing the dosage of binder led to increased strength and decreased leachability of the heavy metal. In contrast, an increase in the water content of the mixture resulted in a decrease in compressive strength and an increase in the leachability of heavy metals. On the other hand, lime-activated GGBS mixes had substantially better performance than OPC mixes in the aspect of strength development of treated mining sludge and showed comparable capability of heavy metal stabilization compared to OPC. The microstructural tests revealed the formation of different hydration products such as calcium silicate hydrate, calcium aluminum silicate hydrate, ettringite, hydrotalcite, and heavy metal complexes in CG and OPC mixes.

scholarly journals Development and stability of candy in soursop mass

2020 ◽  
Vol 42 ◽  
pp. e12
Author(s):  
Armando Carlos Diógenes Júnior ◽  
Stefanie De Freitas Almeida ◽  
Emanuel Neto Alves de Oliveira ◽  
Pedro Victor Crescêncio de Freitas ◽  
Bruno Fonsêca Feitosa ◽  
...  
Keyword(s):  
Water Content ◽  
Storage Temperature ◽  
Oxygen Demand ◽  
Titratable Acidity ◽  
Storage Conditions ◽  
Soluble Solids ◽  
Total Soluble Solids ◽  
Total Solids ◽  
Glucose Syrup ◽  
The Stability

The objective was to develop and characterize candies in soursop mass, replacing sucrose partially with glucose syrup, and to evaluate the stability during 90 days of storage under different temperatures. Two formulations of candies were prepared with sucrose substitution by glucose syrup, as well as a standard sample with sucrose alone. They were heated and concentrated to 71 °Brix for packaging in polyethylene packages. Afterwards, the candies were stored at 10 and 20 °C in a Biochemical Oxygen Demand (BOD) incubator and 28.1 °C (ambient temperature) for 90 days. During storage, the physical-chemical analyzes were performed: water content, total solids, pH, total titratable acidity, total soluble solids, water content and activity. It wasverified that the storage conditions caused reduction of the values of water content and water activity, besides increasing the values of total solids, total soluble solids and Ratio for all samples and storage conditions. The determining factor for the stability and preservation of product characteristics was the storage temperature; Being 10 ° C the ideal temperature for a better preservation of the candies in the standard formulation and 20 ° C for the added formulations of glucose syrup.

scholarly journals Physicochemical characteristics of unripe and ripe banana ‘FHIA 18’ submitted to phosphorus fertilizer over three production cycles

2020 ◽  
Vol 41 (1) ◽  
pp. 33
Author(s):  
Ana Carolina Batista Bolfarini ◽  
Jackson Mirellys Azevêdo Souza ◽  
Fernando Ferrari Putti ◽  
Marcelo de Souza Silva ◽  
Rafael Bibiano Ferreira ◽  
...  
Keyword(s):  
Dry Matter ◽  
Reducing Sugars ◽  
Titratable Acidity ◽  
Maturity Index ◽  
Soluble Solids ◽  
Recommended Dose ◽  
Total Sugars ◽  
Total Titratable Acidity ◽  
Production Cycles ◽  
Unripe Fruits

The banana fruits of ‘FHIA 18’ have sensory properties like the ‘Prata’ ones. However, there is no information regarding to phosphorus (P) requirement of this hybrid and its effects on postharvest quality. This study aims to evaluate the physicochemical properties of ‘FHIA 18’ banana fruits submitted to different phosphorus levels under the edaphoclimatic conditions of the municipality of São Manuel, state of São Paulo, during three successive production cycles. Therefore, different levels of Phosphorus (0 [0%], 20 [50%)], 30 [75%], 40 [100%], 50 [125%] and 60 kg ha-1 year-1 P2O5 [150%]) were applied during three production cycles. A completely randomized design and split plot structure was used, the plots consisted of six phosphorus fertilizers doses and three production cycles (2014, 2015 and 2016) in sub plots. For unripe fruits, we evaluated the contents of dry matter, starch, total sugars, reducing sugars and phosphorus. For ripe fruits, we analyzed firmness, peel colour descriptors, total titratable acidity, total soluble solids, maturity index, total sugars and reducing sugars. Results showed that P fertilizer provided an increase in P content in unripe fruits until the application of 100% of the recommended dose; besides an increase in the reducing sugar contents until the application of 61% over the first production cycle. Results also indicated that applying lower phosphorus doses ( ? 100% of the recommended dose) promoted lower total titratable acidity and higher maturity index (52-53% of recommendation) in ripe fruits. Regardless of P2O5 dose, the contents of dry matter, starch and phosphorus increased in unripe fruits from first to third crop cycle, as well as the firmness, total soluble solids contents, maturity index and sugar content in ripe fruits.

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