scholarly journals Effect of two types of ozone treatments on the quality of apple fruits

2021 ◽  
Vol 25 (2) ◽  
pp. 285-292
Author(s):  
Maciej Balawejder ◽  
Natalia Matłok ◽  
Wioletta Sowa ◽  
Natalia Kończyk ◽  
Tomasz Piechowiak ◽  
...  
Keyword(s):  
Solid Phase ◽  
Control Sample ◽  
Antioxidant Potential ◽  
Main Component ◽  
Water Saturated ◽  
Gallic Acid Equivalent ◽  
Ozonation Process ◽  
Gaseous Form ◽  
Ozonated Water

Abstract The aim of this research was to demonstrate the effect of the ozonation process (exposure to ozone in gaseous form and rinsing in water saturated with ozone) on selected apple parameters. The scope of the study included: conducting the ozonation process under controlled conditions at a concentration of 1 ppm and exposure times of 1, 5 and 10 min (ozone in gaseous form) and 10, 15 and 30 min (ozonated water), respectively; polyphenols research; determining antiradical activity using ABTS radicals; and determining the influence of the applied method on the volatiles that give rise to odor chemicals (fragrance and aroma). In both cases, measurements were taken 24 hours after the ozonation process. Both exposure to ozone in gaseous form and washing in ozonated water did not adversely affect the appearance of the fruit. The rinsing process in ozonated water did not significantly affect the composition of the compounds responsible for the fruit’s odor. The proposed washing conditions affected the biochemical balance of the fruit. Differences in polyphenol content and antioxidant potential were noted. The mean content of polyphenols expressed as gallic acid equivalent in the control sample was determined to be 15.22 mg/100 g. In comparing the content of polyphenols with the control sample, insignificant changes in their content were noted, except for the sample with the longest ozonation. In the case of fruit washed within 30 minutes, a significant increase by 53% in antioxidant potential was noted. α- Farnesene was identified as the main component established by headspace solid-phase microextraction (HS-SPME) procedure. The proposed ozonation conditions made it possible to keep the volatile compounds influencing the sensory properties of apples unchanged.

Monitoring the FSW Processes Using a Multispectral Vision Method

2014 ◽  
Vol 223 ◽  
pp. 255-263 ◽  
Author(s):  
Jordan Mężyk ◽  
Piotr Garbacz
Keyword(s):  
Solid Phase ◽  
Local Heating ◽  
Infrared Camera ◽  
Visual Channel ◽  
Monitoring Method ◽  
Friction Stir ◽  
On Line ◽  
Main Component ◽  
Surface Discontinuities

The FSW method is a modern and still not very common method for joining materials by mixing them after plasticising with a special tool. The rotary motion of the tool and its pressure against the welded surface causes friction and, as an effect, local heating of the material that then causes plasticisation. Then the tool moves linearly along the trajectory of welding, while the stem causes the mixing of materials and tool’s shoulder concentrates and presses the material in the produced weld. An important feature of the process is that the material does not pass to the liquid phase and remain in the solid phase. This method allows the combination of non-welding and difficult to weld materials, including combining different materials (dissimilar). The FSW method is a new method and there are no tools to assess the quality of the process, especially on-line, that is in the making of the weld. Currently, the research methods used include point temperature measurement and measurement of forces on the tool performed during welding, and metallographic methods that are destructive can be used after the weld. This article presents the authors’ method for monitoring the Friction Stir Welding (FSW) processes with use of a multi-spectral vision method. The monitoring method uses the system built of two visual channels that work in different light bands; hence, the name of the method ismulti-spectral.The main component of the system is an infrared camera that is used for the observation of the temperature distribution on the surface of the welded materials. The second visual channel uses the line-scan visual band camera for recording the image of the surface of the weld. Such observation allows the detection of weld defects and non-compliances, which include excessive burrs, discontinuities, uneven edge of the weld, as well as the subsurface faults such as cavities and sub-surface discontinuities. In addition, the temperature of the process is monitored to prevent under-and over-heating, which may result in a weak joint or cracks in the material. The presented method is applied for monitoring the FSW process and presents a worldwide novelty.

ВЛИЯНИЕ ТВЕРДОФАЗНОЙ РЕКРИСТАЛЛИЗАЦИИ С ДВОЙНОЙ ИМПЛАНТАЦИЕЙ НА ПЛОТНОСТЬ СТРУКТУРНЫХ ДЕФЕКТОВ В УЛЬТРАТОНКИХ СЛОЯХ КРЕМНИЯ НА САПФИРЕ

2020 ◽  
Vol 96 (3s) ◽  
pp. 154-159
Author(s):  
Н.Н. Егоров ◽  
С.А. Голубков ◽  
С.Д. Федотов ◽  
В.Н. Стаценко ◽  
А.А. Романов ◽  
...  
Keyword(s):  
Dislocation Density ◽  
Solid Phase ◽  
Modern Method ◽  
Structural Defects ◽  
Structural Quality ◽  
Mos Transistors ◽  
Ultrathin Layers ◽  
Heteroepitaxial Layers ◽  
Xrd And Tem

Высокая плотность структурных дефектов является основной проблемой при изготовлении электроники на гетероструктурах «кремний на сапфире» (КНС). Современный метод получения ультратонких структур КНС с помощью твердофазной эпитаксиальной рекристаллизации позволяет значительно снизить дефектность в гетероэпитаксиальном слое КНС. В данной работе ультратонкие (100 нм) слои КНС были получены путем рекристаллизации и утонения субмикронных (300 нм) слоев кремния на сапфире, обладающих различным структурным качеством. Плотность структурных дефектов в слоях КНС оценивалась с помощью рентгеноструктурного анализа и просвечивающей электронной микроскопии. Кривые качания от дифракционного отражения Si(400), полученные в ω-геометрии, продемонстрировали максимальную ширину на полувысоте пика не более 0,19-0,20° для ультратонких слоев КНС толщиной 100 нм. Формирование структурно совершенного субмикронного слоя КНС 300 нм на этапе газофазной эпитаксии обеспечивает существенное уменьшение плотности дислокаций в ультратонком кремнии на сапфире до значений ~1 • 104 см-1. Тестовые n-канальные МОП-транзисторы на ультратонких структурах КНС характеризовались подвижностью носителей в канале 725 см2 Вс-1. The high density of structural defects is the main problem on the way to the production of electronics on silicon-on-sapphire (SOS) heteroepitaxial wafers. The modern method of obtaining ultrathin SOS wafers is solid-phase epitaxial recrystallization which can significantly reduce the density of defects in the SOS heteroepitaxial layers. In the current work, ultrathin (100 nm) SOS layers were obtained by recrystallization and thinning of submicron (300 nm) SOS layers, which have various structural quality. The density of structural defects in the layers was estimated by using XRD and TEM. Full width at half maximum of rocking curves (ω-geometry) was no more than 0.19-0.20° for 100 nm ultra-thin SOS layers. The structural quality of 300 nm submicron SOS layers, which were obtained by CVD, depends on dislocation density in 100 nm ultrathin layers. The dislocation density in ultrathin SOS layers was reduced by ~1 • 104 cm-1 due to the utilization of the submicron SOS with good crystal quality. Test n-channel MOS transistors based on ultra-thin SOS wafers were characterized by electron mobility in the channel 725 cm2 V-1 s-1.

scholarly journals Evaluation of Changes in Protein Quality of High-Pressure Treated Aqueous Aquafaba

Molecules ◽  
2021 ◽  
Vol 26 (1) ◽  
pp. 234
Author(s):  
Fatemah B. Alsalman ◽  
Hosahalli S. Ramaswamy
Keyword(s):  
High Pressure ◽  
Protein Quality ◽  
Treatment Time ◽  
Control Sample ◽  
Thermal Characteristics ◽  
Protein Digestibility ◽  
Foaming Properties ◽  
Freeze Dried ◽  
Cooking Water

Chickpea cooking water (CCW), known as aquafaba, has potential as a replacement for egg whites due to its emulsion and foaming properties which come from the proteins and starch that leach out from chickpeas into the cooking water. High pressure (HP) processing has the ability to modify the functional characteristics of proteins. It is hypothesized that HP processing could favorably affect the functional properties of CCW proteins by influencing their structure. The objective of this study to evaluate the effect of HP treatment on the associated secondary structure, emulsion properties and thermal characteristics of CCW proteins. A central composite rotatable design is used with pressure level (227–573 MPa) and treatment time (6–24 min) as HP variables, and concentration of freeze dried CCW aquafaba powder (11–29%) as product variable, and compared to untreated CCW powder. HP improves aquafaba emulsion properties compared to control sample. HP reduces protein aggregates by 33.3%, while β-sheets decreases by 4.2–87.6% in which both correlated to increasing protein digestibility. α-helices drops by 50%. It affects the intensity of some HP treated samples, but not the trend of bands in most of them. HP treatment decreases Td and enthalpy because of increasing the degree of denaturation.

scholarly journals Effect of Fertilisation on the Quality of Dried Coriander (Coriandrum sativum L.) and Lovage (Levisticum officinale)

Agriculture ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 386
Author(s):  
Natalia Matłok ◽  
Józef Gorzelany ◽  
Adam Figiel ◽  
Maciej Balawejder
Keyword(s):  
Bioactive Compounds ◽  
Crop Production ◽  
Solid Phase ◽  
Quality Parameters ◽  
Raw Material ◽  
Vacuum Microwave ◽  
Dpph Method ◽  
Total Antioxidant ◽  
Total Antioxidant Potential

The study presents the effects of fertilisation on selected quality parameters of the dried material obtained from plants of lovage and coriander. During the crop production process, the plants were treated with two fertilisers containing substances potentially acting as elicitors. The dried material was obtained in course of a drying process carried out in optimum conditions and based on the CD-VMFD method which combines convective pre-drying (CD) at a low temperature (40 °C) with vacuum-microwave finish drying with the use of 240 W microwaves (VMFD). The quality of the dried material was evaluated through measurement of the total contents of polyphenols, total antioxidant potential (ABTS and DPPH method), and the profile of volatile compounds (headspace-solid phase microextractio-HS-SPME) as well as assessment of the colour. It was found that by applying first fertilisation (with organic components) it is possible to significantly increase the contents of both bioactive compounds and volatile substances responsible for the aroma. It was determined that the higher content of bioactive compounds was related to the composition of the first fertiliser, presumably the extract from common nettle. The study showed that the application of the first fertiliser contributed to enhanced quality parameters of the raw material obtained.

scholarly journals Effect of Ozone Treatment on the Quality of Sea Buckthorn (Hippophae rhamnoides L.)

Plants ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 847
Author(s):  
Anita Zapałowska ◽  
Natalia Matłok ◽  
Miłosz Zardzewiały ◽  
Tomasz Piechowiak ◽  
Maciej Balawejder
Keyword(s):  
Mechanical Properties ◽  
Volatile Compounds ◽  
Sea Buckthorn ◽  
Hippophae Rhamnoides ◽  
Ozone Treatment ◽  
Aerobic Bacteria ◽  
Hippophaë Rhamnoides ◽  
Hippophae Rhamnoïdes L ◽  
Ozonation Process

The aim of this research was to show the effect of the ozonation process on the quality of sea buckthorn (Hippophae rhamnoides L.). The quality of the ozonated berries of sea buckthorn was assessed. Prior to and after the ozone treatment, a number of parameters, including the mechanical properties, moisture content, microbial load, content of bioactive compounds, and composition of volatile compounds, were determined. The influence of the ozonation process on the composition of volatile compounds and mechanical properties was demonstrated. The ozonation had negligible impact on the weight and moisture of the samples immediately following the treatment. Significant differences in water content were recorded after 7 days of storage. It was shown that the highest dose of ozone (concentration and process time) amounting to 100 ppm for 30 min significantly reduced the water loss. The microbiological analyses showed the effect of ozone on the total count of aerobic bacteria, yeast, and mold. The applied process conditions resulted in the reduction of the number of aerobic bacteria colonies by 3 log cfu g−1 compared to the control (non-ozonated) sample, whereas the number of yeast and mold colonies decreased by 1 log cfu g−1 after the application of 100 ppm ozone gas for 30 min. As a consequence, ozone treatment enhanced the plant quality and extended plant’s storage life.

Ozonated water applied in grapevines is a new agronomic practice that affects the chemical quality of wines

2021 ◽  
Author(s):  
M. Mercedes García-Martínez ◽  
Ana Campayo ◽  
Natalia Moratalla-López ◽  
Kortes Serrano de la Hoz ◽  
Gonzalo L. Alonso ◽  
...  
Keyword(s):  
Chemical Quality ◽  
Ozonated Water

Microstructure and Grain Abrasion Properties of Cr3C2-NiCr Coating Prepared by Laser Cladding Method

2012 ◽  
Vol 271-272 ◽  
pp. 3-7
Author(s):  
Long Wei ◽  
Zong De Liu ◽  
Xin Zhi Li ◽  
Ming Ming Yuan ◽  
Cheng Yuan Zhong
Keyword(s):  
Wear Resistance ◽  
Wear Rate ◽  
Laser Cladding ◽  
Micro Hardness ◽  
High Quality ◽  
Wear Resistant ◽  
Hardness Tester ◽  
Technology Analysis ◽  
Main Component

Cr3C2-NiCr has high quality of wear resistant properties and is widely used in abrasive environment. In this paper, Cr3C2-NiCr coating was prepared on 45 steel by laser cladding technology. Analysis and research of the coatings were achieved by SEM and XRD to determine the main component and the different region on coatings. The hardness and the element component were investigated by micro-hardness tester and EDS. Abrasion tests were performed to contrast the wear resistance of two materials. The results indicate that the hardness of the coatings is nearly 3 times as the substrate. The coatings are well combined with the substrate and the phase of Cr3C2 has a large proportion in the coatings. Abrasion tests show that the average of wear rate on substrate is 5.2 times as the coatings.

DEVELOPMENT OF CITRUS BASED BEVERAGE UTILIZING BACOPA MONNIERI

2021 ◽  
pp. 18-19
Author(s):  
Twamoghna De ◽  
Purushottam Kumar ◽  
Jayati Pal
Keyword(s):  
Sensory Evaluation ◽  
Room Temperature ◽  
Control Sample ◽  
Leaf Extracts ◽  
Nutritional Values ◽  
Soda Water ◽  
Three Samples ◽  
Microbial Analysis ◽  
And Storage

The study was done to formulate a drink from an old medicinal herb and retain all the potential benets with a new taste and avor. For this an herbal drink was formulated and its quality ascertained. In the rst part of the study, syrup was prepared from the raw leaves of the herb with addition of acids and avors. Then this syrup was diluted further followed by carbonation with 1:3 ratio of soda water and bottled. Three samples were prepared namely, T1 (same as previous but with 1:3 ratio carbonation and dividing the sample hot lled and cold lled ). In the next part, prepared samples were subjected to sensory evaluation,chemical and microbial analysis when fresh and 0 after regular intervals at room temperature (27±1 °C) and refrigerated temperature (below 7 C). Microbial analysis of the product was done to check the quality of the herbal drink and self-life of the product. The control sample T1 cold lled was the most acceptable due to its unique taste and avor, followed by sample T1( hot lled) . The present study entailed to conclude that preparation of a drink with B. monnieri leaf extracts gives a new taste and avor with high nutritional values. This drink can be stored safe for nearly a month if carbonated and storage at refrigerated 0 temperature (below 5 C).

Simulation of a Solid Phase Cathodic Electro-Fenton Process as an Alternative for Improving the Quality of Treated Water

2021 ◽  
Vol 101 (1) ◽  
pp. 95-100
Author(s):  
Luis Alberto Romero Orellana ◽  
Mercedes Teresita Oropeza-Guzmán ◽  
Paul Antonio Valle-Trujillo ◽  
Yadira Gochi-Ponce
Keyword(s):  
Solid Phase ◽  
Fenton Process ◽  
Treated Water
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