scholarly journals INVESTIGATION OF FOAMING AND HYDRATION PROPERTIES OF COLLAGEN HYDROLYZATE

2017 ◽  
Vol 5 ◽  
pp. 68-72 ◽  
Author(s):  
Nadya Dzyuba ◽  
Iryna Bilenka ◽  
Anna Palvashova ◽  
Elena Zemlyakova
Keyword(s):  
Ir Spectroscopy ◽  
Food Systems ◽  
Free Water ◽  
Crystal Form ◽  
Raw Material ◽  
Water Molecules ◽  
Hydration Properties ◽  
Spherical Form ◽  
Foaming Agent ◽  
The Mean

Qualitative parameters of foams, received due to glutin were studied. Technological conditions for receiving food foams were optimized. Their microstructure was determined; it was demonstrated that foam bubbles have the spherical form with the size from 50 mcm to 200 mcm (at the shaking temperature 9°С), at increasing the temperature of foam creation to 20 °С, the mean bubble size reaches 1530 mcm. The data, obtained using IR-spectroscopy demonstrated the presence of free groups, able to bind free water molecules. The obtained microphotos of hydrated glutin demonstrated that the crystal form had not been destructed by the alkaline hydrolysis, partially dissolved at hydratation. The obtained data give a possibility to recommend collagen hydrolyzate as an effective foaming agent and stabilizer of food systems at producing beverages of raw material fruits.

scholarly journals Effect of ageing on technological properties of goose meat

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Tomasz Żmijewski ◽  
Janusz Fryderyk Pomianowski ◽  
Katarzyna Tkacz
Keyword(s):  
Water Absorption ◽  
Shear Force ◽  
Ageing Time ◽  
Free Water ◽  
Storage Period ◽  
Raw Material ◽  
Water Volume ◽  
Technological Properties ◽  
Hydration Properties ◽  
Mean Values

AbstractAmong the poultry species, goose meat is relatively hard and cohesive and characterised by the highest chewiness and gumminess. Therefore, it can be assumed that goose meat ageing can improve its quality(1,2).The aim of the study was to determine the effect of ageing time of goose breast muscle on selected technological properties.The study material consisted musclus pectoralis of Polish White Kołuda oat geese, slaughtered at 15–17 weeks of age, weighing 6–7 kg. After slaughter, carcasses were cooled and breast muscles were cut out, vacuum packed and stored at 4°C ± 1°C. Analyses were performed 1, 7, 14, 21 days post mortem on eight breast muscles on each of the days (n = 8).The following parameters were determined: pH, muscle surface and cross-section colour, natural drip, free water, water absorption, thermal drip and shear force. A one-factor variance analysis method with Duncan's test (P ≤ 0.05) was used to evaluate the variation of mean values.It was demonstrated that muscle pH increases with an increase in the cool storage period. This parameter considerably increased from day 14 of ageing. Muscle colour changes were observed only on its surface between day 1 and 21. The ageing period had an effect on the meat hydration properties. Natural drip volume increased with an increase in the storage period and corresponded with the free water volume. A significantly greater volume of natural drip (1.77%) and a lower volume of free water (8.98%) were observed on day 21. Water absorption significantly increased on day 7 of ageing and remained constant until the end of the ageing time. A similar relationship was found while evaluating the shear force. A rapid drop in shear force was observed, which reflected an increase in meat tenderness by almost 5N between day 1 and 7 of the experiment. Based on the results, it can be concluded that the analysed raw material featured the most favourable technological properties on day 7 of ageing and that an extension of the ageing process was unjustified.

Bananas Muli as a product fruit leather through using microwave and oven dryers

2019 ◽  
Vol 1 (2) ◽  
pp. 174-179
Author(s):  
Dessy Agustina Sari ◽  
Nurcahyo Widyodaru Saputro ◽  
Azafilmi Hakiim ◽  
Sukanta
Keyword(s):  
Water Content ◽  
Electromagnetic Waves ◽  
Free Water ◽  
Raw Material ◽  
Medium Size ◽  
Water Molecules ◽  
Drying Process ◽  
Optimum Conditions ◽  
Sample Water ◽  
Positive Effect

Post-harvest processing of bananas Muli local Karawang – Loji area became a research study on a breakthrough the kind of food products. Previously, this fruit only sold to consumers in the roadside, and the rest was thrown away or not utilized. Users prefer to consume directly and fresh. After that, its medium size with a diameter 3 to 4 cm caused this raw material did not display to be a selling outcome such as “sale” or chips. Bananas Muli has never received further food processing compared to other types of bananas (such as bananas Kepok, bananas Raja, bananas Tanduk, bananas Ambon, and others). The term of fruit leather gave the development and novelty for product fruit categories in the form of sheets. Furthermore, the process that occurred was decreasing water content used microwave and oven dryers, then temperature range between 60-80oC with constant sample thickness in three suitable stabilizers. Utilization of oven dryers to produce banana leather products without stabilizers was more likely to choose a temperature of 70oC as the best condition for decreasing water content in the ingredients. Meanwhile, the use of microwaves was able to produce electromagnetic waves and caused collisions between molecules owned by the sample. The results indicated a positive effect. Carrageenan and starch were more capable of binding the water molecules. This way helped the process of reducing water content much faster from the surface (free water) to the area in the sample (water bound to the equilibrium water content). This research resulted in a decrease in water content in the example by 10,5701-12,8639% within 3 hours of the drying process at the optimum conditions

Temperature and concentration dependence of equivalent conductivity in Ca(NO3)2-CaI2-H2O system

1980 ◽  
Vol 45 (6) ◽  
pp. 1639-1645 ◽  
Author(s):  
Jindřich Novák ◽  
Ivo Sláma
Keyword(s):  
Linear Function ◽  
Concentration Dependence ◽  
Mole Fraction ◽  
Constant Temperature ◽  
Salt Concentration ◽  
Free Water ◽  
Water Molecules ◽  
Equivalent Conductivity ◽  
Calcium Salts ◽  
Fraction I

The dependence of the equivalent conductivity on the temperature and composition of the Ca(NO3)2-CaI2-H2O system was studied. The ionic fraction [I-]/([I-] + [NO-3]) was changed from 0.1 to 0.5, the mole fraction of calcium salts (assumed in anhydrous form in the presence of free water molecules) was 0.075-0.200. The equivalent conductivity was found to be a linear function of the ionic fraction at constant temperature and salt concentration.

Intercalation Processes in Cobalt Substituted Nickel Oxyhydroxides

1990 ◽  
Vol 210 ◽  
Author(s):  
Claude Delmas
Keyword(s):  
Ir Spectroscopy ◽  
Mechanical Treatment ◽  
Positive Charge ◽  
Van Der Waals ◽  
The Other ◽  
Hydrolysis Reaction ◽  
Water Molecules ◽  
Layered Oxides ◽  
Experimental Conditions ◽  
Cobalt Ions

AbstractChimie douce reactions (hydrolysis and reduction) from layered oxides : NaNiO2, NaxCoO2 and NaNil-xCoxO2 lead to numerous oxyhydroxides and hydroxides which differ by the composition of the intersheet space.According to the experimental conditions of the hydrolysis reaction, the oxyhydroxides can be unhydrated or intercalated with one or two layers of water molecules. From the most hydrated phases, the other ones can be obtained by chemical, thermal and even mechanical treatment.The reduction of Co-substituted nickel oxyhydroxides leads to hydroxides in which nickel and cobalt ions are respectively divalent and trivalent. In order to compensate the excess of positive charge in the (Ni, Co)O2 sheet, anions (OH-, CO32-, SO42-, NO3-) are inserted in the Van der Waals gap.For the highest anion amounts, well ordered α*-type materials are obtained. Water molecules are simultaneously inserted in the interslab space. Their structure is strongly related to the hydrotalcite one. When the amouit of anions in the intersheet space is not sufficient, interstratified materials are obtained. In this case the (Ni,Co)(OH)2 slabs are separated by a layer of CO32- anions and water molecules (α*-type) or by an empty Van der Waals gap (β(II)-type). The amount of α*-type planes in the structure increases with the cobalt amount. All these materials have been characterized by IR spectroscopy which allows to detect the existence of two types of O-H bonds (free in α*-type plane or hydrogen bonded in ²(II)-type plane).

USE OF THE MICROWAVE ENERGY FOR ALUMINUM WASTE FOAMING

2019 ◽  
Vol 25 (4) ◽  
pp. 43-49
Author(s):  
LUCIAN PAUNESCU ◽  
MARIUS FLORIN DRAGOESCU ◽  
SORIN MIRCEA AXINTE ◽  
ANA CASANDRA SEBE
Keyword(s):  
Thermal Conductivity ◽  
Compressive Strength ◽  
Porous Structure ◽  
Powder Mixture ◽  
Aluminum Foam ◽  
Fine Powder ◽  
Microwave Energy ◽  
Raw Material ◽  
Foaming Agent ◽  
Foaming Process

The paper presents an aluminum foam experimental technique using the microwave energy. The raw material was recycling aluminum waste processed by ecological melting and gas atomizing to obtain the fine powder required in the foaming process. The powder mixture was completed with dolomite as a foaming agent. The products had a fine and homogeneous porous structure (pore size between 0.4-0.9 mm). The density (1.17-1.19 g/cm3), the compressive strength (6.83-7.01 MPa) and the thermal conductivity (5.71-5.84 W/m·K) had values almost similar to the foams made by conventional methods.

scholarly journals Quality assessment of Zeus faber (Peter’s fish) ovaries regularly commercialized for human consumption

2018 ◽  
Vol 7 (1) ◽  
Author(s):  
Filippo Giarratana ◽  
Graziella Ziino ◽  
Valerio D'Andrea ◽  
Antonio Panebianco ◽  
Alessandro Giuffrida
Keyword(s):  
Quality Assessment ◽  
Mean Value ◽  
Raw Material ◽  
Human Consumption ◽  
Salmonella Spp ◽  
The Mean ◽  
Fresh Products ◽  
Vibrio Spp ◽  
Zeus Faber

n the last few years, the consumption of fish eggs has increased rapidly, finding widespread use also in mass catering. This increase has involved also those of the Peter’s fish (Zeus faber). Females of this species, by their reproductive characteristics, have highly developed gonads in different periods of the year, making the raw material easy to find. The aim of the present study was to perform a quality assessment of Zeus faber ovaries regularly commercialized for human consumption. A total number of 34 samples, divided in fresh (11) and frozen (23), were processed for microbiological characterization, parasitological and histological evaluations. Fresh and frozen samples have significant (P<0.01) differences in total bacterial charge, with values of 4.75±0.5 Log CFU/g and 3.65±0.7 Log CFU/g respectively. The mean value of Enterobacteriaceae was 2.58±0.7 Log CFU/g in fresh products, while 52.17% (12) of frozen samples reported loads of <1 Log CFU/g. No Salmonella spp. and Listeria monocytogenes were found. Aeromonas spp. was detected in two frozen sample (with loads of 2.2 and <1 Log CFU/g) and in 5 fresh ovaries with value ranged from 1.70 to 3.48 Log CFU/g. Vibrio spp. was found in 4 (36.36%) and 3 (13.04%) of fresh and frozen samples respectively, with loads always <1 Log CFU/g. All 31 Vibrio strains isolated, were identified as Vibrio alginolyticus, and 61.29% (19) of them was positive for the ToxRS factor and 6.45% (2) for ToxR. The 47.06% (16) of total samples showed infestations by larvae of Anisakis Type 1 in the serous and inside the ovary. In this last case, histologically it was found to be free larvae. This study attested satisfactory hygiene conditions for Zeus faber ovaries currently marked for human consumption. The presence of potentially pathogenic strains of V. alginolyticus and Aeromonas spp., but above all the frequent infestation by Anisakis larvae, represent a potentially hazard for the consumer.

scholarly journals 2-Thioureido-1H-benzimidazol-3-ium chloride monohydrate

2014 ◽  
Vol 70 (5) ◽  
pp. o553-o553
Author(s):  
C. N. Sundaresan ◽  
Dheeraj Kumar Singh ◽  
Jagadeesh Babu Nanubolu
Keyword(s):  
Hydrogen Bonds ◽  
Title Compound ◽  
Three Dimensional ◽  
Ring System ◽  
Water Molecules ◽  
Compound C ◽  
Dimensional Network ◽  
Centroid Distance ◽  
The Mean ◽  
Chloride Monohydrate

In the title compound, C8H9N4S+·Cl−·H2O, the cation is approximately planar, with a dihedral angle of 7.71 (8)° between the mean planes of the benzoimidazole ring system and the thiourea unit. In the crystal, cations, anions and water molecules of crystallization are linked by O—H...Cl, N—H...O, N—H...Cl and N—H...S hydrogen bonds into a three-dimensional network. π–π stacking is observed between the benzene and imidazole rings of neighbouring molecules, the centroid–centroid distance being 3.5774 (11) Å.

scholarly journals 2-((1E)-1-{2-[(2Z)-3,4-Diphenyl-2,3-dihydro-1,3-thiazol-2-ylidene]hydrazin-1-ylidene}ethyl)pyridin-1-ium bromide monohydrate

2014 ◽  
Vol 70 (4) ◽  
pp. o478-o479 ◽  
Author(s):  
Mehmet Akkurt ◽  
Joel T. Mague ◽  
Shaaban K. Mohamed ◽  
Alaa A. Hassan ◽  
Mustafa R. Albayati
Keyword(s):  
Hydrogen Bonds ◽  
Title Compound ◽  
Dihedral Angles ◽  
Water Molecules ◽  
Compound C ◽  
Bromide Ions ◽  
The Mean

In the title compound, C22H19N4S+·Br−·H2O, the dihedral angles between the phenyl groups and the mean plane of the thiazolylidene ring are 34.69 (13) and 64.27 (13)°, respectively, while that between the thiazolylidene and pyridinium rings is 14.73 (13)°. In the crystal, zigzag chains of alternating bromide ions and water molecules associate through O—H...Br interactions run in channels approximately parallel to thebaxis. These chains help form parallel chains of cations through N—H...O, C—H...N and C—H...Br hydrogen bonds.

scholarly journals pH of exudate test in the physiological quality of crambe seeds

2016 ◽  
Vol 46 (6) ◽  
pp. 1014-1018 ◽  
Author(s):  
Charline Zaratin Alves ◽  
Lennis Afraire Rodrigues ◽  
Carlos Henrique Queiroz Rego ◽  
Josué Bispo da Silva
Keyword(s):  
Pearson Correlation ◽  
Raw Material ◽  
Mean Values ◽  
Tukey Test ◽  
Physiological Quality ◽  
The Subject ◽  
The Mean ◽  
C 30

ABSTRACT: Crambe is a rapeseed with high oil content and can be used as a winter cover or as a source of raw material for the production of biodiesel, however espite the growing interest in the culture, research on the subject is still incipient, especially concerning the seed production and analysis technology. The purpose of this study is to evaluate the physiological quality of crambe seeds, 'FMS Brilhante' cultivar, by testing the pH of exudate. Five seed lots were submitted to the determination of water content and the tests of germination and vigor (first count, emergence and tetrazolium). In the conduction of pH exudate test, temperatures (25 and 30oC), and periods of seed imbibition in water (15, 30 and 45 minutes) were tested. The experiment was conducted in a completely randomized manner, with four replicates, and the mean values were compared by the Tukey test at 5% probability; Pearson correlation between the pH of the exudate and initial tests was also made. Testing the pH of exudate is promising for separating lots of crambe seeds and the following combinations of 25°C/30 minutes or 30°C/45 minutes can be used.

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