scholarly journals Integration of cooking and vacuum cooling of carrots in a same vessel

2012 ◽  
Vol 32 (1) ◽  
pp. 187-195 ◽  
Author(s):  
Luiz Gustavo Gonçalves Rodrigues ◽  
Darlene Cavalheiro ◽  
Franciny Campos Schmidt ◽  
João Borges Laurindo
Keyword(s):  
Cold Water ◽  
Textural Properties ◽  
Boiling Water ◽  
Integrated Process ◽  
Atmospheric Conditions ◽  
Final Temperature ◽  
Single Vessel ◽  
Vacuum Cooling ◽  
Feasible Alternative ◽  
Integrated Processes

Cooked vegetables are commonly used in the preparation of ready-to-eat foods. The integration of cooking and cooling of carrots and vacuum cooling in a single vessel is described in this paper. The combination of different methods of cooking and vacuum cooling was investigated. Integrated processes of cooking and vacuum cooling in a same vessel enabled obtaining cooked and cooled carrots at the final temperature of 10 ºC, which is adequate for preparing ready-to-eat foods safely. When cooking and cooling steps were performed with the samples immersed in boiling water, the effective weight loss was approximately 3.6%. When the cooking step was performed with the samples in boiling water or steamed, and the vacuum cooling was applied after draining the boiling water, water loss ranged between 15 and 20%, which caused changes in the product texture. This problem can be solved with rehydration using a small amount of sterile cold water. The instrumental textural properties of carrots samples rehydrated at both vacuum and atmospheric conditions were very similar. Therefore, the integrated process of cooking and vacuum cooling of carrots in a single vessel is a feasible alternative for processing such kind of foods.

scholarly journals II. Contributions towards the history of thiobenzamide

1870 ◽  
Vol 18 (114-122) ◽  
pp. 499-502
Keyword(s):  
Pure State ◽  
Cold Water ◽  
Hydriodic Acid ◽  
Alcoholic Solution ◽  
Boiling Water ◽  
Iodine Solution ◽  
Free Iodine ◽  
History Of ◽  
Starch Paste ◽  
Sulphuretted Hydrogen

When a stream of sulphuretted hydrogen is passed through a solution of benzonitrile in alcoholic ammonia, the liquid, after the lapse of a few hours, deposits fine yellow needles, which are the thiobenzamide, C 7 H 7 NS = C 7 H 5 S} N H} N H} N, discovered by M. Cahours. It can be obtained in a pure state by recrystallization from boiling water. When a cold saturated alcoholic solution of this body is mixed with an alcoholic solution of iodine, the latter is immediately decolorized with separation of sulphur. If the addition of iodine solution be continued until even after a short boiling free iodine remains, which can readily be detected by starch-paste, the solution filtered from the sulphur, and poured into water, solidifies to a mass of white interlaced needles, which can readily be freed from adhering hydriodic acid by washing with cold water.

Vacuum Cooling of Cooked Mussels (Perna perna)

2006 ◽  
Vol 12 (1) ◽  
pp. 19-25 ◽  
Author(s):  
E. Huber ◽  
L. P. Soares ◽  
B. A. M. Carciofi ◽  
H. Hense ◽  
J. B. Laurindo
Keyword(s):  
Weight Loss ◽  
Cold Water ◽  
Temperature Drop ◽  
Relative Weight ◽  
Cooling Water ◽  
Hot Water ◽  
Process Time ◽  
Promising Alternative ◽  
Industrial Processing ◽  
Vacuum Cooling

Mussels pass through a thermal treatment during industrial processing with hot water or steam and then are pre-cooled before the manual extraction of the meat. This pre-cooling is classically accomplished by the immersion of the cooked mussels in cold water. In this work, vacuum cooling of mussels after the cooking stage was used as a technique to quickly decrease the product temperature and to avoid a possible microbial contamination by the cooling water or by manipulation. In about 3 minutes, mussels were cooled from about 90 °C to 20 °C. The relative weight loss during the vacuum cooling of the whole sample (meat and shell) was about 8% of the initial sample’s weight, for temperatures drop cited above. In this way, there was a 8.7 0.26 °C temperature drop for each 1% of weight loss. For separated meat (without shell), the ratio was 7.5 0.30 ºC per 1% weight loss, which agreed with the literature for vacuum cooling of meats in general. A simple numerical simulation was able to determine weight loss during the vacuum cooling process, providing data that agreed very well with experimental results. The vacuum cooling technique is a promising alternative for processing pre-cooked mussels, because process time is shortened and cross-contamination risk is significantly reduced in the cooling stage. The water loss is not a serious problem when the cooled mussels are canned in brine.

scholarly journals ON THE ORDER OF MAGNITUDE OF SUMS OF NEGATIVE POWERS OF INTEGRATED PROCESSES

2012 ◽  
Vol 29 (3) ◽  
pp. 642-658 ◽  
Author(s):  
Benedikt M. Pötscher
Keyword(s):  
Lower Bounds ◽  
Random Variables ◽  
Upper Bounds ◽  
Upper And Lower Bounds ◽  
Integrated Process ◽  
Order Of Magnitude ◽  
Image Position ◽  
Integrated Processes

Upper and lower bounds on the order of magnitude of $\sum\nolimits_{t = 1}^n {\lefttnq#x007C; {x_t } \righttnq#x007C;^{ - \alpha } } $, where xt is an integrated process, are obtained. Furthermore, upper bounds for the order of magnitude of the related quantity $\sum\nolimits_{t = 1}^n {v_t } \lefttnq#x007C; {x_t } \righttnq#x007C;^{ - \alpha } $, where vt are random variables satisfying certain conditions, are also derived.

PRETREATMENT EFFECTS ON THE SURFACE CHEMISTRY AND MORPHOLOGY OF ALUMINIUM

2006 ◽  
Vol 20 (25n27) ◽  
pp. 3611-3616 ◽  
Author(s):  
B. WITHY ◽  
M. HYLAND ◽  
B. JAMES
Keyword(s):  
Surface Morphology ◽  
Surface Chemistry ◽  
Sulphuric Acid ◽  
Water Immersion ◽  
Active Surface ◽  
The Other ◽  
Boiling Water ◽  
Atmospheric Conditions ◽  
Pretreatment Effects ◽  
Chemical Pretreatments

Chemical pretreatments are often used to improve the adhesion of coatings to aluminium. XPS and AFM were used to study the effect of these pretreatments on the surface chemistry and morphology of Al 5005. Four pretreatments were investigated, an acetone degrease, boiling water immersion, and two sulphuric acid etches, FPL and P2. Degreasing had no affect on surface morphology and simply added to the adventitious carbon on the surface. Boiling water immersion produced a chemically stable pseudo-boehmitic surface that was quite porous. The acid etches produced porous pitted surfaces similar to each other but significantly different to the other surfaces. The surface chemistry of the acid etched surfaces was variable and dependant on atmospheric conditions on removal from etch due to the very active surface that the etch produced.

PROCESSING OFPERNA PERNAMUSSELS USING INTEGRATED PROCESS OF COOKING AND VACUUM COOLING

2012 ◽  
Vol 36 (2) ◽  
pp. 192-201 ◽  
Author(s):  
D. CAVALHEIRO ◽  
F.C. SCHMIDT ◽  
L.G.G. RODRIGUES ◽  
C. SIGA ◽  
F. LEITEMPERGHER ◽  
...  
Keyword(s):  
Integrated Process ◽  
Vacuum Cooling

scholarly journals Integrated cooking and vacuum cooling of chicken breast cuts in a single vessel

2010 ◽  
Vol 100 (2) ◽  
pp. 219-224 ◽  
Author(s):  
F.C. Schmidt ◽  
G.M.F. Aragão ◽  
J.B. Laurindo
Keyword(s):  
Chicken Breast ◽  
Single Vessel ◽  
Vacuum Cooling

Experimental and numerical study on cavitation performances of a turbopump with and without an inducer

2021 ◽  
pp. 095441002110270
Author(s):  
Yanxia Fu ◽  
Jiangfeng Xie ◽  
Yang Shen ◽  
Giovanni Pace ◽  
Dario Valentini ◽  
...  
Keyword(s):  
Numerical Model ◽  
Volume Fraction ◽  
Cold Water ◽  
Numerical Study ◽  
Operating Conditions ◽  
Hot Water ◽  
Atmospheric Conditions ◽  
Internal Flows ◽  
Ansys Cfx ◽  
Constant Rate

The cavitation performances and its internal flows in a centrifugal turbopump with and without a three-bladed axial inducer have been studied both experimentally and numerically. A 3D steady numerical model has been applied to simulate the cavitating flow from the inlet to the outlet ducts of the turbopump with and without an inducer by using ANSYS CFX code. In the present work, to clarify this relationship, we conducted experiments in both cold water ( T = 20°C) and hot water ( T = 80°C) with a focus on the development of vapor volume fraction and head degradation by gradually reducing the inlet pressure from atmospheric conditions to the minimum allowable value at a constant rate of about 3 mbar/s. The measured and predicted cavitation performances of the turbopump with and without an inducer have been compared under different operating conditions and the temperature of the operating fluid.

scholarly journals Farmer Friendly Options for Sterilizing Farm Tools for the Control of Xanthomonas Wilt Disease of Banana

2021 ◽  
Vol 3 ◽  
Author(s):  
Walter Ocimati ◽  
Anthony Fredrick Tazuba ◽  
Guy Blomme
Keyword(s):  
Cold Water ◽  
Central Africa ◽  
Negative Control ◽  
Cultural Control ◽  
Boiling Water ◽  
Transparent Plastic ◽  
Core Element ◽  
Repeated Heating ◽  
Time Periods ◽  
Household Bleach

The adoption of tool sterilization using either 3.5% sodium hypochlorite (household bleach) or fire, a core element of the cultural control packages for Xanthomonas wilt (XW) of banana has been poorly adopted hampering XW control in East and Central Africa. Household bleach is costly and not accessible to the rural poor while repeated heating weakens metal blades of garden tools (machetes, knives, and hoes). Identification of economically viable tool sterilization options is thus crucial for XW management. We explored a range of practices including tool insertion for varying time periods into cold and hot ash, fire and boiling water; tool exposure over varying time periods to the sun while under black or transparent plastic sheets; and washing tools with cold water and laundry soap or detergent. Cleaning with household bleach served as a negative control while uncleaned tools as positive control. Like for household bleach, no Xanthomonas vasicola pv. musacearum (Xvm) the causal agent of XW was recovered from tools washed with cold water and different laundry soaps or detergents. Culturing Xvm in varying detergent and soap concentrations (0.00125–0.035 g/mL), only resulted in growth at lower concentrations of 0.00125 and 0.0025 g/mL. The cleaning effect of soap could thus be due to both an anti-bacterial effect and dislodgment of bacteria from tools. Laundry soaps/detergents are cheaper than household bleach and used for various purposes within and across households, including the resource poor and rural households, hence a cheaper and convenient tool sterilization alternative. Tool insertion into boiling water was effective from the 40th second and thus a viable alternative. Heating tools in fire required up to a minute to clear all bacteria. The currently recommended 20–40 s heating could thus be inadequate. Repeated heating for 1 min may also damage tools. Other practices (washing with cold water only, use of solar radiation, repeatedly and forcefully inserting tools into the soil, tool insertion into hot and cold ash for up to 5 min) only reduced Xvm populations on tools, thus not independently recommended. We recommend expanding the tool sterilization options to include washing with soap/ detergents and tool insertion into boiling water for at least 1 min.

scholarly journals Observations and experiments on pus

1832 ◽  
Vol 1 ◽  
pp. 383-384
Keyword(s):  
Cold Water ◽  
Aqueous Fluid ◽  
Boiling Water ◽  
Uniformly Smooth ◽  
History Of

The author prefaces the account of his experiments and observations on the nature and properties of purulent fluids, by an etymological disquisition concerning the origin of the word Pus, and the various senses which philologists may discover for the word πvos , besides the distinct signification given to it by Hippocrates, of a thick, white, inodorous, uniformly smooth fluid, which is contained in an abscess. From the etymology, Dr. Pearson next proceeds to the history of the several opinions that have been entertained respecting the formation of purulent matters, and of the characters by which different persons have endeavoured to distinguish real pus, from such purulent fluids as ought rather to be considered as modifications of mucus. Since nothing appears to have been added since the date of Mr. Home’s dissertation on pus, which was written in the year 1798 Dr. Pearson’s history concludes with an outline of Mr. Home’s account of the nature of pus. According to him, pus is composed of globules swimming in a transparent aqueous fluid. The globules, on which its opacity depends, are formed subsequently to the secretion of the transparent fluid. They are not soluble in cold water, like those of blood, but are decomposed by boiling water; and the fluid in which they swim is not coagulable by heat, as serum, but is coagulable by sal-ammoniac, which does not coagulate serum. Dr. Pearson’s examination of pus is divided into six sections, of which the first treats of the simple and obvious properties; and he distinguishes four different kinds of pus.

Sea Surface Temperature Retrievals Optimized to the East Sea (Sea of Japan) using NOAA/AVHRR Data

1999 ◽  
Vol 33 (1) ◽  
pp. 23-35 ◽  
Author(s):  
Kyung-Ae Park ◽  
Jong Yul Chung ◽  
Kuh Kim ◽  
Byung-Ho Choi ◽  
Dong Kyu Lee
Keyword(s):  
Sea Of Japan ◽  
Satellite Data ◽  
Cold Water ◽  
Information Service ◽  
Sea Surface ◽  
East Sea ◽  
Atmospheric Conditions ◽  
Noaa Avhrr ◽  
Non Linear ◽  
Mean Square Errors

The accuracy of sea surface temperatures derived by NOAA/NESDIS (National Oceanic and Atmospheric Administration/National Environmental Satellite, Data, and Information Service) equations was tested by comparison with temperatures measured by thirty-four satellite-tracked ARGOS drifters deployed in the East Sea (Sea of Japan) from 1993 to 1997. Using an improved cloud-screening algorithm for the East Sea, we obtained 362 matchup points between the NOAA satellite data (NOAA-ll, NOAA-12, and NOAA-J4) and the drifter buoy temperatures. The split window technique of linear MCSST, non-linear CPSST and NLSST showed relatively small rms (root mean square) errors in the range of O.9°C to 1.2°C compared with the other window methods. However, a predominant trend was found that satellite-derived SSTs are underestimated by as much as −2°C in dry atmospheric conditions during winter, and overestimated in very humid conditions in summer by approximately 2°C. The characteristic trend was removed using a regression method, and the rms errors of newly-derived equations for the split window MCSST and the non-linear SST optimized to the East Sea were improved to within O.3°C ∼ O.9°C. The locally-optimized SSTs may be more important than the SSTs based on the global database, particularly in the inaccessible regions off North Korea and sea ice regions that are important for the critical research issue of cold water formation in the East Sea.

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