scholarly journals Qualidade físico-química e toxicológica de farinha obtida do eixo central de jaca

2016 ◽  
Vol 11 (4) ◽  
pp. 91
Author(s):  
Hyago Costa Sousa ◽  
Nathan José Pereira da Silva ◽  
Emmanuel Moreira Pereira ◽  
Carlos Roberto Marinho da Silva Filho ◽  
Agda Letícia Barbosa de Macêdo
Keyword(s):  
Physicochemical Characterization ◽  
Artemia Salina ◽  
Viable Alternative ◽  
Central Axis ◽  
Different Temperatures

A produção de farinha do eixo central de jaca se apresenta como uma alternativa viável para o aproveitamento dessa parte do fruto e sua utilização na indústria. O projeto foi desenvolvido no Centro de Ciências Humanas, Sociais e Agrárias, Bananeiras-PB pertencente a Universidade Federal da Paraíba. Os frutos foram adquiridos no pomar do CCHSA. As farinhas foram obtidas a partir da secagem do eixo central em quatro diferentes temperaturas 50, 60, 70 e 80 °C. Foi determinada a potencialidade toxicológica frente Artemia Salina do eixo central e de suas respectivas farinhas bem como sua caracterização físico-química. O eixo central de jaca não apresentou toxicidade assim como as farinhas obtidas a 50, 60 e 70 °C. A farinha do eixo central obtida a temperatura de 50 °C apresentou os melhores resultados nas análises físico-químicas.Physicochemical and toxicological quality of flour obtained from the central axis of jackfruitAbstract The production of flour from the central axis of jackfruit is presented as a viable alternative to the use of this part of the fruit and its use in industry. The project was developed in the Humanities Center, Social and Agricultural, Bananeiras-PB belonging to the Federal University of Paraíba. The fruits were purchased in CCHSA orchard. The flour were obtained by drying the central axis at four different temperatures 50, 60, 70 and 80 ° C. It was determined the toxicological potential front Artemia Salina central axis and their respective flours and their physicochemical characterization. The central axis of jackfruit showed no toxicity as well as the flour obtained at 50, 60 and 70 ° C. The flour the central axis obtained at 50 ° C showed the best results in physicochemical analyzes.

scholarly journals Physicochemical Characterization Cascade of Nanoadjuvant–Antigen Systems for Improving Vaccines

Vaccines ◽  
2021 ◽  
Vol 9 (6) ◽  
pp. 544
Author(s):  
Giuditta Guerrini ◽  
Antonio Vivi ◽  
Sabrina Gioria ◽  
Jessica Ponti ◽  
Davide Magrì ◽  
...  
Keyword(s):  
Immune Response ◽  
Protein Structure ◽  
Physicochemical Properties ◽  
Physicochemical Characterization ◽  
Protein Antigen ◽  
Efficacy And Safety

Adjuvants have been used for decades to enhance the immune response to vaccines, in particular for the subunit-based adjuvants. Physicochemical properties of the adjuvant-protein antigen complexes, such as size, morphology, protein structure and binding, influence the overall efficacy and safety of the vaccine. Here we show how to perform an accurate physicochemical characterization of the nanoaluminum–ovalbumin complex. Using a combination of existing techniques, we developed a multi-staged characterization strategy based on measurements of increased complexity. This characterization cascade has the advantage of being very flexible and easily adaptable to any adjuvant-protein antigen combinations. It will contribute to control the quality of antigen–adjuvant complexes and immunological outcomes, ultimately leading to improved vaccines.

Proteinase and phospholipase activities and development at different temperatures of yeasts isolated from bovine milk

2011 ◽  
Vol 78 (4) ◽  
pp. 385-390 ◽  
Author(s):  
Priscilla A Melville ◽  
Nilson R Benites ◽  
Monica Ruz-Peres ◽  
Eugenio Yokoya
Keyword(s):  
Dairy Products ◽  
Room Temperature ◽  
Bovine Milk ◽  
Raw Milk ◽  
Pathogenic Potential ◽  
Proteinase Production ◽  
Different Temperatures ◽  
Quality Of Milk ◽  
Means Of Transmission

The presence of yeasts in milk may cause physical and chemical changes limiting the durability and compromising the quality of the product. Moreover, milk and dairy products contaminated by yeasts may be a potential means of transmission of these microorganisms to man and animals causing several kinds of infections. This study aimed to determine whether different species of yeasts isolated from bovine raw milk had the ability to develop at 37°C and/or under refrigeration temperature. Proteinase and phospholipase activities resulting from these yeasts were also monitored at different temperatures. Five genera of yeasts (Aureobasidium sp., Candida spp., Geotrichum spp., Trichosporon spp. and Rhodotorula spp.) isolated from bovine raw milk samples were evaluated. All strains showed one or a combination of characteristics: growth at 37°C (99·09% of the strains), psychrotrophic behaviour (50·9%), proteinase production (16·81% of the strains at 37°C and 4·09% under refrigeration) and phospholipase production (36·36% of the isolates at 37°C and 10·9% under refrigeration), and all these factors may compromise the quality of the product. Proteinase production was similar for strains incubated at 37°C (16·81% of the isolates) and room temperature (17·27%) but there was less amount of phospholipase-producing strains at room temperature (15·45% of the isolates were positive) when compared with incubation at 37°C (36·36%). Enzymes production at 37°C by yeasts isolated from milk confirmed their pathogenic potential. The refrigeration temperature was found to be most efficient to inhibit enzymes production and consequently ensure better quality of milk. The viability of yeasts and the activity of their enzymes at different temperatures are worrying because this can compromise the quality of dairy products at all stages of production and/or storage, and represent a risk to the consumer.

A Comparative Study of Soldering Temperatures and Materials on the Reliability of Photovoltaic Modules

2012 ◽  
Vol 562-564 ◽  
pp. 188-191
Author(s):  
Keh Moh Lin ◽  
Yang Hsien Lee ◽  
Wen Yeong Huang ◽  
Po Chun Hsu ◽  
Chin Yang Huang ◽  
...  
Keyword(s):  
Comparative Study ◽  
Lead Free ◽  
Automatic Process ◽  
Lead Free Solder ◽  
Snagcu Solder ◽  
Photovoltaic Modules ◽  
Soldering Process ◽  
Different Temperatures ◽  
Free Solder

To find out the important factors which decisively affect the soldering quality of photovoltaic modules, solar cells were soldered under different conditions (different temperatures, PbSn vs. SnAgCu solder, manual vs. semi-automatic). Experimental results show that the soldering quality of PbSn under 350°C in the semi-automatic soldering process was quite stable while the soldering quality of lead-free solder was generally unacceptable in the manual or semi-automatic process under different temperatures. This result indicates that the soldering process with lead-free solder still needs to be further improved. It was also found that most cracks were formed on the interface between the solder and the silver paste and then expanded outwards.

scholarly journals Effect of Humidity-Controlled Dehydration on Microbial Growth and Quality Characteristics of Fresh Wet Noodles

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 844
Author(s):  
Jun-Jie Xing ◽  
Dong-Hui Jiang ◽  
Zhen Yang ◽  
Xiao-Na Guo ◽  
Ke-Xue Zhu
Keyword(s):  
Shelf Life ◽  
Microbial Growth ◽  
Treatment Time ◽  
Positive Influence ◽  
Quality Characteristics ◽  
Plate Count ◽  
Cooking Properties ◽  
Total Plate Count ◽  
Different Temperatures

Humidity-controlled dehydration (HCD) was innovatively applied in this paper to control the growth of microorganisms in fresh wet noodles (FWN). Effects of HCD treatment with different temperatures (40, 60 or 80 °C), relative humidity (RH, 50%, 70% or 90%) and treatment time (5–32 min) on the total plate count (TPC), the shelf-life, and qualities of FWN were investigated. The results showed that HCD reduced the initial microbial load on the fresh noodles and extended the shelf-life up to 14–15 days under refrigeration temperature (10 °C). A 1.39 log10 CFU/g reduction for the initial TPC was achieved after HCD treatment at the temperature of 60 °C and RH of 90%. HCD with higher RH had a more positive influence on quality improvement. The L* values, the apparent stickiness, and the cooking properties of the noodle body were improved by HCD while good sensory and texture quality of noodles were still maintained after the dehydration process.

scholarly journals ELECTRICAL CONDUCTIVITY AND QUALITY OF DIFFERENT UMBEL ORDER CARROT SEEDS

2020 ◽  
Vol 9 (04) ◽  
pp. 75-81
Author(s):  
Luana de Souza Marinke ◽  
Hugo César Rodrigues Moreira Catão ◽  
Gabrielly Fernanda Francisco ◽  
Ítala Menegon Castilho ◽  
Letícia Rodrigues de Oliveira ◽  
...  
Keyword(s):  
Electrical Conductivity ◽  
Germination Rate ◽  
Statistical Design ◽  
Germination Test ◽  
Aerial Portion ◽  
Initial Characterization ◽  
Different Temperatures ◽  
Physiological Quality ◽  
Final Score

Carrot seeds exhibit irregular vigor due to the wide blooming period of the crop. Results from germination tests are insufficient to evaluate the physiological potential. Thus, vigor tests are used in combination with germination tests. The objective of this work was to evaluate the quality of carrot seeds from different umbel order and the electrical conductivity under different temperatures and imbibing periods. Carrot seeds from cultivar Brasilia were used to perform the experiments. Content of water, the first and the final score of the germination test, index of germination rate, and length of roots and of the aerial portion were determined in the initial characterization. The electrical conductivity test was completed with replicates containing 50 seeds, in 25 mL deionized water at 20, 25 and 30oC. Evaluations were performed with 2, 4, 6, 8, 12 and 24 hours of imbibing period. The experiment was accomplished under a completely random statistical design. The quality of carrot seeds varied according to the umbel order. Seeds of secondary umbels showed better physiological quality. The electrical conductivity test is efficient to evaluate the vigor of carrot seeds with 8 hours of imbibing period at 25°C.

scholarly journals The cyclone separator application on physicochemical characterization of coconut shell-liquid smoke grade C

2020 ◽  
Vol 3 (2) ◽  
pp. 68-74
Author(s):  
Angky Wahyu Putranto ◽  
Firda Puspaningarum ◽  
Sukardi Sukardi
Keyword(s):  
Total Yield ◽  
Physicochemical Characterization ◽  
Common Method ◽  
Coconut Shell ◽  
Physical Parameters ◽  
Cyclone Separator ◽  
Liquid Smoke ◽  
Direct Condensation

The further processing of coconut shell pyrolysis into liquid smoke has been developed in recent years. However, the common technology by directly condensing the smoke has many impurity compounds which decreases the yield of liquid smoke produced. Hence, in this study the cyclone separator was applied to increase the quality of physicochemical content in coconut shell-liquid smoke (CS-LS) grade C. The physical parameters analyzed were yield, pH, density and color. The chemical parameters was analyzed by GC-MS. The result showed that CS-LS processing with cyclone separator was able to increase the total yield into 3.33%, with better color, pH and density compared to the CS-LS produced using common method (direct condensation). The application of cyclone separator was also able to increase the phenolic compounds (97%), alcoholic compounds (92%), cycloalkene compounds (91%) and also decreased the benzoic acid, carbonyl and ester up to 100% compared with common method for CS-LS grade C production.

scholarly journals Assessment Mixing and Compaction Temperatures for Modified HMA Using Superpave High Shear Viscosity Methods

2018 ◽  
Vol 21 (4) ◽  
pp. 516-522 ◽  
Author(s):  
Alaa Hussein Abed ◽  
Ali Hwaidi Nasser
Keyword(s):  
Shear Viscosity ◽  
Asphalt Mixture ◽  
High Shear ◽  
Compaction Temperature ◽  
Modified Asphalt ◽  
Performance Grade ◽  
Modified Binders ◽  
Different Temperatures ◽  
Marshall Stability

The objective of this study is determining the mixing and compaction temperature of the modified asphalt mixture. Results of binder tests showed that the addition of 3% SBS  to control asphalt (PG 64-16) would achieve the desired performance level (PG 76-16) a performance grade that fits our climate with traffic loads. When using 5% SBS the performance grade of binder increased three grades (PG 82-16) and when increasing SBS content to 8% the performance grade increased four grades (PG 88-16). At shear rate of 500 (s-1), the modified asphalt viscosity can be obtained at different temperatures and the viscosity temperature curve can be achieved. As a result, the mixing and compaction temperature of modified asphalt can be determined to reach 0.17 ± 0.02 Pa.s and 0.28 ± 0.03 Pa.s for mixing and compaction, respectively. It is noted that SBS modified reached a viscosity of 3 Pa.s when 8 % additive. Additive contents above these values may not be suitable for good workability and pump ability according to Superpave specifications. While addition of 5% SBS with control asphalt, more than 3.7times at 135°C Increase the viscosity. Marshall Stability test indicated that the strength for the SBS specimens increases as compared to the conventional specimens. An increase of about 39%, 74%, 102%, was observed with 3%SBS 5%SBS 8%SBS modified binders, respectively. The Marshall test results for 8%SBS binders required compaction temperatures above 175°C need to keep up quality of HMA item while limiting natural effect amid development, these proposals are unsatisfactory Modified mixtures the 5% SBS modification was determined to be the maximum useful content. The Superpave method to estimate mixing and compaction temperatures show are not practical for use with modified binders. Also,  it is observed that good agreement values between the average Marshall compaction temperature and the High Shear Viscosity Method (HSRV) and   lower than Superpave methods Where the decline ranges from 15 ºC to 17 ºC.

scholarly journals Quality and shelf life of packaged fresh sliced mushrooms stored at two different temperatures

2008 ◽  
Vol 15 (4) ◽  
pp. 414 ◽  
Author(s):  
E. GONZÁLEZ-FANDOS ◽  
A. SIMON JIMENES ◽  
V. TOBAR PARDO
Keyword(s):  
Carbon Dioxide ◽  
Shelf Life ◽  
Agaricus Bisporus ◽  
Microbiological Quality ◽  
Air Atmosphere ◽  
Pvc Film ◽  
Different Temperatures ◽  
Aerobic And Anaerobic ◽  
Quality And Shelf Life

The sensory and microbiological quality of sliced mushrooms (Agaricus bisporus L.) packaged in films of perforated and non-perforated PVC and stored at 3 and 9ºC, was studied. The carbon dioxide and oxygen content inside the packages, colour, weight loss, sensory attributes, mesophiles, Pseudomonas, Enterobacteriaceae, aerobic and anaerobic spore formers were determined. The atmosphere generated with the perforated PVC film was similar to that of air atmosphere at 3 or 9ºC. T.he non-perforated PVC film generated inside the packages CO2 : O2 concentrations of 3.4% : 8.1% at 3ºC and CO2 : O2 concentrations of 4.5% : 0.15% at 9ºC. Browning of mushrooms was lower at 3 than at 9ºC. The quality of sliced mushrooms packaged in perforated PVC and stored at 3ºC was adequate after 9 days. However, at 9ºC, the slice deformation and brown blotches incidence were severe after 9 days. The atmosphere generated with non-perforated PVC inhibited aerobic microorganism growth compared to mushrooms packaged in perforated PVC. At 3ºC, the shelf life of mushrooms packaged in non perforated PVC was around 13 days. However, the extremely low O2 atmospheres generated at 9ºC was accompanied by off-odours and growth of anaerobic spore formers, although the appearance of sliced mushrooms was acceptable.;

scholarly journals Influence of different method and different storage life on moisture and senzorial evaluation of durable salamis

2008 ◽  
Vol 56 (4) ◽  
pp. 183-196
Author(s):  
Hana Šulcerová ◽  
Jiří Štencl ◽  
A. Šulcová
Keyword(s):  
Storage Time ◽  
Storage Temperature ◽  
Heat Treated ◽  
Different Temperatures ◽  
The Difference ◽  
Total Difference ◽  
Cut Surface ◽  
Sausage Casing ◽  
General Appearance

Heat-treated salamis “Vysočina“ were produced with standard way in a meat factory; their diameter was 55 mm. Samples were stored under laboratory conditions at different temperatures: 5, 10, 15, 20, and 25 °C and sensory analysed every week during one month storage. The dry matter (d.m.) was measured, too. Descriptors of general appearance, sausage casing, texture, cut surface, dry edge, smell, taste, and salty were monitored. Biggest changes were in descriptors general appearance and sausage casing (P < 0.001) and also in dry edge (P < 0.010) during the month period. Germs of moulds were found only at 5 and 10 °C. Rapid increase of d.m. in samples was noticeable in the first week of the storage time. It was 3 % d.m. at 5 °C and 11 % d.m. at 25 °C. Increase of d.m. of salamis continues slowly in the next three weeks period; the total difference was about 10 % d.m. in the temperature range measured. Decrease of d.m. at 5 °C was noticed in the last week of the measurement. The difference was 3.5 % d.m. This change means that the equilibrium moisture content of the samples of salamis has been reached at the temperature 5 °C. The best sensorial quality of salamis “Vysočina” was in the storage temperature ranged from 15 to 20 °C.

scholarly journals Quality of fresh-cut avocado (Persea americana Mill.) stored under different temperatures

2009 ◽  
Vol 33 (4) ◽  
pp. 1095-1102 ◽  
Author(s):  
Ana Carla Marques Pinheiro ◽  
Eduardo Valério de Barros Vilas Boas ◽  
Lucas Carvalho e Silva ◽  
Alessandra de Paiva Alves ◽  
Marcelo La Selva ◽  
...  
Keyword(s):  
Persea Americana ◽  
Sodium Hypochlorite Solution ◽  
Rigid Plastic ◽  
Randomized Design ◽  
Pvc Film ◽  
Different Temperatures ◽  
Fresh Cut ◽  
Hedonic Scale ◽  
Storage Temperatures

The goal of this work was to evaluate the effect of different storage temperatures on the quality maintenance of fresh-cut 'Fortuna' avocado (Persea americana Mill.). The fruit was selected, washed and sanitized with sodium hypochlorite solution (190 ppm total residual chlorinee) for 15 minutes. After that, the tip was cut and the fruit was also cut in halves, peeled and the pit removed, manually. Then the halves were immersed in 0.5% calcium chlorite + 0.5% cysteine solution for 2 minutes, to avoid darkening and packed in rigid plastic covered with 20 micrometer thick plastic wrap (PVC film) with a permeability to O2, CO2 and water vapor of 15,000, 80,000 and 390 cm³/m²/day, respectively. The product was stored under 3 different temperatures 0, 5, 10ºC and evaluated at 5 different storege periods of 0, 2, 3, 5 and 6 days, in a randomized design in a 3x5 factorial. The storage of fresh-cut avocado at 5ºC is the best alternative because it determines better maintenance of quality of the avocado. These presented lower darkening of pulp, better scores for appearance and acceptability, lower softening and polyphenoloxidase activity, in comparison to those stored at 0 and 10ºC. The fresh-cut avocados stored at 5ºC presented a shelf life of 5 days, based, mainly on, appearance, score 7.3, sited between the concepts "like moderately" and "like very much" on a hedonic scale of 9 points and 86% of acceptability, at the end of 5 days of storage.

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