scholarly journals Elaboração e aceitabilidade de macarrão tipo espaguete enriquecido com farinha de erva-sal (Atriplex nummularia L.)

2019 ◽  
Vol 1 (47) ◽  
pp. 104
Author(s):  
Thais Jaciane Araujo Rodrigues ◽  
Agdylannah Felix Vieira ◽  
Aline Chiara Dos Santos Trindade ◽  
Ana Paula Trindade Rocha ◽  
Deyzi Dos Santos Gouveia ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Partial Substitution ◽  
Consumer Acceptability ◽  
Initial Water Content ◽  
Standard Formulation ◽  
Initial Water ◽  
Atriplex Nummularia ◽  
Forced Air ◽  
Air Circulation ◽  
Hygienic Conditions

<p>The objective of this experiment was to dry the leaves of salt grass (Atriplex nummularia) and to make pasta with partial substitution of wheat flour for salt-grass meal. The leaves, with an initial water content of 77%, were submitted to kiln drying with forced air circulation at 60 ° C. Spaghetti-type pasta was prepared in 0, 5, 10 and 15% wheat flour combinations and subjected to microbiological evaluation according to the current legislation, which resulted in satisfactory sanitary and hygienic conditions. The sensorial test was performed with 50 untrained judges, and we observed that the standard formulation, without the addition of the salt-grass meal had the highest scores in all the attributes evaluated while the formulation with 15% of saltgrass meal had the lowest scores. The study showed that percentages of less than 15% salt grass meal have good consumer acceptability. Regarding firmness, there has been an increase in it with the addition of salt-grass meal.</p>

Survival of Listeria monocytogenes in Experimental Chorizos

2005 ◽  
Vol 68 (2) ◽  
pp. 324-330 ◽  
Author(s):  
CARRIE M. HEW ◽  
MAHA N. HAJMEER ◽  
THOMAS B. FARVER ◽  
JAMES M. GLOVER ◽  
DEAN O. CLIVER
Keyword(s):  
Listeria Monocytogenes ◽  
Sampling Period ◽  
Storage Condition ◽  
Storage Conditions ◽  
Scientific Basis ◽  
Initial Water ◽  
Initial Ph ◽  
Forced Air ◽  
Initial Survey ◽  
Air Circulation

Chorizos—Mexican-style raw-meat sausages—are a concern in California because their production in small ethnic food markets is unregulated. Their formulation may cause them to appear cooked to the consumer, who may eat the raw sausage without prior proper cooking. Bacterial pathogens in such products may cause illness or even death. Survivability of Listeria monocytogenes in chorizos was evaluated under different storage conditions selected on the basis of an initial survey of uninspected chorizos in California. Sausages were formulated to five different initial water activity (aw) levels (0.85, 0.90, 0.93, 0.95, 0.97), stored under four conditions (refrigeration, “Ref,” 6 to 8°C under convective air circulation; room temperature, “RT,” 24 to 26°C under convective air circulation; hood, “Hd,” 24 to 26°C under forced air circulation; and incubation, “Inc,” 30 to 31°C under convective air circulation), and sampled after 1, 2, 4, and 7 days. The initial pH was 4.8 and remained near 5.0 from day 1 of the sampling period. An inoculated-pack study using a five-strain cocktail of L. monocytogenes was performed twice for each initial aw. Results indicated that the three lowest initial aw levels (0.85, 0.90, 0.93) and the Hd and Inc storage conditions were more effective (P ≤ 0.05) at reducing L. monocytogenes levels in chorizos than the two highest initial aw levels (0.95 and 0.97) and the Ref storage condition, irrespective of storage time. These results can provide a scientific basis for guidelines given to uninspected chorizo producers in California and reduce the risk of foodborne illness.

Survival of Salmonella and Escherichia coli O157:H7 in Chorizos

2005 ◽  
Vol 68 (10) ◽  
pp. 2039-2046 ◽  
Author(s):  
CARRIE M. HEW ◽  
MAHA N. HAJMEER ◽  
THOMAS B. FARVER ◽  
JAMES M. GLOVER ◽  
DEAN O. CLIVER
Keyword(s):  
Escherichia Coli ◽  
Sampling Period ◽  
Storage Condition ◽  
Storage Conditions ◽  
Scientific Basis ◽  
Escherichia Coli O157 ◽  
Initial Water ◽  
Initial Ph ◽  
Forced Air ◽  
Air Circulation

Mexican-style raw meat sausages (chorizos) are not regulated in California when they are produced in small ethnic food markets. These sausages are sold uncooked, but their formulation imparts a color that may lead the consumer to assume that they are already cooked, and thus the chorizos may sometimes be eaten without proper cooking. If pathogens are present in such cases, illness may result. Survival of Salmonella and Escherichia coli O157:H7 in chorizos was evaluated under different storage conditions selected based on an initial survey of uninspected chorizos in California. Chorizos were formulated with five different initial water activity (aw) values (0.85, 0.90, 0.93, 0.95, and 0.97), stored under four conditions (refrigeration at 6 to 8°C, room temperature at 24 to 26°C, under a hood at 24 to 26°C with forced air circulation, and incubation at 30 to 31°C with convective air circulation), and sampled after 1, 2, 4, and 7 days. The initial pH was 4.8 and remained near 5.0 from day 1 of the sampling period. Two separate studies of packs inoculated with five-strain cocktails of Salmonella and of E. coli O157:H7 were performed twice for each initial aw. The three lowest aw values (0.85, 0.90, and 0.93) and the incubation and hood storage conditions were more effective (P ≤ 0.05) at reducing the target pathogen levels in chorizos than were the two highest aw values (0.95 and 0.97) and the refrigeration storage condition, regardless of storage time. These results provide a scientific basis for guidelines given to producers of uninspected chorizo and should reduce the probability of foodborne illness associated with these products.

scholarly journals Researching the change in the weight of split oak firewood due to different drying methods

2021 ◽  
Vol 1208 (1) ◽  
pp. 012023
Author(s):  
Amina Gačo
Keyword(s):  
Room Temperature ◽  
Average Weight ◽  
Drying Methods ◽  
Initial Water Content ◽  
Initial Weight ◽  
Average Amount ◽  
Initial Amount ◽  
Initial Water ◽  
Original Weight ◽  
Air Circulation

Abstract In this paper, the influences of stacking methods and drying places of split oak firewood in winter conditions (Quercus cerris) have been experimentally and theoretically investigated, due to the great importance of use in heating with such wood. The research was conducted on a sample of 48 pieces of logs with bark made of freshly cut oak. The logs were obtained by mechanized technology with the help of grafting by a hydraulic splitter and a chainsaw. Each log was measured for a research length of 0.30 m, marked with numbers 1-24. On each log, the weight was measured on a scale of 5 kg with an accuracy of 0.5 grams. Drying of logs was performed in two places. The first drying place was in outdoor conditions, sheltered from the snow and ventilated. The second place was indoors, at approximately constant room temperature. The logs were stacked in a crossed way for better air circulation. They were dried between 15/12/2020 and 15/02/2021, a total of 62 days. The average initial weight of logs dried in the facility was 1130.3 g, in the dried state the average weight was 952.87 g, which represented 84.3% of the original weight. The average initial weight of logs dried in outdoor conditions was 1192.125 g, in the dried state 1076.37 g, which represented 90.29% of the original weight. The average initial water content in the logs dried in the facility was 37.9%, in the dried state it was 27.5%. For logs dried in outdoor conditions, the average initial amount of water was 36.6%, in the dried state the average amount of water was 31.2%.

scholarly journals Analysis of radiographic images and germination of Campomanesia pubescens (Mart. ex DC.) O.Berg (Myrtaceae Juss.) seeds under drying

2020 ◽  
Vol 80 (4) ◽  
pp. 777-782
Author(s):  
E. V. E. J. Amaral ◽  
J. F. Sales ◽  
J. Zuchi ◽  
J. M. G. Neves ◽  
J. A. Oliveira
Keyword(s):  
Water Content ◽  
Germination Rate ◽  
Initial Water Content ◽  
Initial Water ◽  
Radiographic Images ◽  
X Ray ◽  
Internal Morphology ◽  
Federal Institute ◽  
Internal Structures ◽  
Forced Air

Abstract The objective of this study was to evaluate the internal morphology of seeds of Campomanesia pubescens (Mart. ex DC.) O. Berg with varying water content through X-ray image analysis, and correlate the images with the germination of these seeds. Fruits were collected in Jataí, Goiás, Brazil, and taken to the Seed Laboratory of the Federal Institute Goiano, Rio Verde Campus, where they were processed and the seeds were extracted. To establish the predetermined water content (43%, 37%, 34%, 31%, and 28% wet basis), seeds with an initial water content of 43% were kept in an oven with forced air circulation at a temperature of 40 °C until they reached the predetermined water content levels. Next, the seeds were placed in acrylic holders with double-sided tape and transported to the Federal University of Lavras (UFLA), where they were exposed to different intensities of radiation. The X-ray test was conducted with 200 seeds per treatment, and images of the internal structures of the seeds were evaluated. The seeds were returned to the Seed Laboratory of the Federal Institute Goiano, Rio Verde Campus, where the germination test was initiated. The experimental design was completely randomized, in a factorial design (5 × 4), in which there were five water content levels and four seed classes, with four replications. The X-ray test was efficient in the identification of filled, malformed, damaged and empty seeds, which germination rate above 50% in the filled seeds. This visualization of the internal morphology of the seed can be useful to select seeds of better quality, improving the percentage of germination of C. pubescens seeds.

QUALITY ASPECTS OF PAN BREAD PREPARED BY PARTIAL SUBSTITUTION OF WHEAT FLOUR WITH DEFATTED RICE BRAN

2019 ◽  
Vol 4 (3) ◽  
pp. 89-99
Author(s):  
A.S. Sallam ◽  
A.H. Khalil ◽  
M.M. Mostafa ◽  
A.A. El Bedawy ◽  
Aml A. Atef
Keyword(s):  
Wheat Flour ◽  
Rice Bran ◽  
Partial Substitution ◽  
Defatted Rice Bran ◽  
Pan Bread ◽  
Quality Aspects

Influence of initial water content and strain rate on remolded yield stress in marine clay

2021 ◽  
pp. 1-8
Author(s):  
Xiaobing Li ◽  
Jianpeng Chen ◽  
Xiuqing Hu ◽  
Hongtao Fu ◽  
Jun Wang ◽  
...  
Keyword(s):  
Strain Rate ◽  
Water Content ◽  
Yield Stress ◽  
Initial Water Content ◽  
Marine Clay ◽  
Initial Water

scholarly journals Air circulation in a gastrointestinal light source box and endoscope in the era of SARS-CoV-2 and airborne transmission of microorganisms

2021 ◽  
Vol 09 (03) ◽  
pp. E482-E486
Author(s):  
Stanislas Chaussade ◽  
Einas Abou Ali ◽  
Rachel Hallit ◽  
Arthur Belle ◽  
Maximilien Barret ◽  
...  
Keyword(s):  
Light Source ◽  
Cooling System ◽  
Air Cooling ◽  
Airborne Transmission ◽  
Plastic Tube ◽  
Care Workers ◽  
Air Cooling System ◽  
Forced Air ◽  
Air Circulation ◽  
Closed Environment

Abstract Background and study aims The role that air circulation through a gastrointestinal endoscopy system plays in airborne transmission of microorganisms has never been investigated. The aim of this study was to explore the potential risk of transmission and potential improvements in the system. Methods We investigated and described air circulation into gastrointestinal endoscopes from Fujifilm, Olympus, and Pentax. Results The light source box contains a lamp, either Xenon or LED. The temperature of the light is high and is regulated by a forced-air cooling system to maintain a stable temperature in the middle of the box. The air used by the forced-air cooling system is sucked from the closed environment of the patient through an aeration port, located close to the light source and evacuated out of the box by one or two ventilators. No filter exists to avoid dispersion of particles outside the processor box. The light source box also contains an insufflation air pump. The air is sucked from the light source box through one or two holes in the air pump and pushed from the air pump into the air pipe of the endoscope through a plastic tube. Because the air pump does not have a dedicated HEPA filter, transmission of microorganisms cannot be excluded. Conclusions Changes are necessary to prevent airborne transmission. Exclusive use of an external CO2 pump and wrapping the endoscope platform with a plastic film will limit scatter of microorganisms. In the era of pandemic virus with airborne transmission, improvements in gastrointestinal ventilation systems are necessary to avoid contamination of patients and health care workers.

scholarly journals Application of the Calorimetric Methods to the Characteristics of Seeds from Olives

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 90
Author(s):  
Andrzej Bryś ◽  
Joanna Bryś ◽  
Marko Obranović ◽  
Dubravka Škevin ◽  
Szymon Głowacki ◽  
...  
Keyword(s):  
Olive Oil ◽  
Water Content ◽  
Cooling System ◽  
Waste Product ◽  
Normal Pressure ◽  
Ash Content ◽  
Initial Water Content ◽  
Scanning Calorimetry ◽  
Initial Water

The olive oil industry represents an important productive sector in the Mediterranean basin countries. Olive stone is an essential by-product generated in the olive oil extraction industries and it represents roughly 10% by weight of the olive fruit. The seeds of pickled olives are also a significant waste product. In the present study, we have investigated the possibility of the use of differential scanning calorimetry for the thermal characterization of seeds from green and black pickled olives from Croatia. The differential scanning calorimeter (DSC) with a normal pressure cell equipped with a cooling system was used to determine the thermal properties of seeds from olives. The following analyses were also performed: the determination of calorific values in a pressure bomb calorimeter, the determination of initial water content, the determination of changes of water content during drying at the temperatures of 30 °C, 50 °C and 80 °C, the determination of a percentage content of seeds mass to the mass of the whole olives, and the determination of ash content. Seeds from olives are characterized by very good parameters as a biomass. The analyzed olive seeds were characterized by low water content, low ash content, and a relatively high caloric value.

scholarly journals RESEARCH ON MODEL FITTING AND STRENGTH CHARACTERISTICS OF CRITICAL STATE FOR EXPANSIVE SOIL

2013 ◽  
Vol 19 (1) ◽  
pp. 9-15 ◽  
Author(s):  
Zhiqing Li ◽  
Chuan Tang ◽  
Ruilin Hu ◽  
Yingxin Zhou
Keyword(s):  
Critical State ◽  
Model Fitting ◽  
Expansive Soil ◽  
Dry Density ◽  
Initial Water Content ◽  
Test Results ◽  
Stress Strain ◽  
Initial Water ◽  
Curve Model ◽  
Shearing Strength

According to Mengzi expansive soil, consolidated drained tests and undrained tests are carried on under saturated and remoulded conditions. The stress-strain characteristics of saturated soil are researched systematically under different confining pressure, initial dry density, initial water content, shearing rate and drainage condition. The inherent unity of diversity of shearing strength for the same samples measured by different experimental methods is indicated according to the normalization of critical state test results. And the failure lines in p ‘- q - ν space of remoulded saturated expansive soil under consolidated drained and undrained conditions are attained. The hyperbolic curve model can fit well the weak hardening stress-strain curves and the exponential curve model can fit the weak softening stress-strain curves. The test results can provide technical parameters and theoretical help for shearing strength variation of slope during rainfall and strength state of soil structure in normal water level.

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