scholarly journals Degradation Kinetics of Betacyanins during the Pasteurization and Storage of Cactus Pear (Opuntia dillenii Haw.) Juice Using the Arrhenius, Eyring, and Ball Models

Beverages ◽  
2020 ◽  
Vol 7 (1) ◽  
pp. 2
Author(s):  
Joseph Bassama ◽  
Abdoulaye Tamba ◽  
Moussa Ndong ◽  
Khakhila Dieu Donnée Sarr ◽  
Mady Cissé
Keyword(s):  
Degradation Kinetics ◽  
The Other ◽  
Cactus Pear ◽  
Maximum Loss ◽  
Estimated Parameters ◽  
Treatment Conditions ◽  
Isothermal Kinetic ◽  
And Storage ◽  
Kinetics Of ◽  
Opuntia Dillenii

Betacyanin stability was assessed over temperatures ranging from 60 to 90 °C for cactus pear (Opuntia dillenii Haw.) juice. The juice showed a betacyanin content of 0.76 g/kg. The rate constants for the betacyanin degradation and isothermal kinetic parameters were calculated according to the following three models: Arrhenius, Eyring, and Ball. The fittings of the models were found to be close to one other with SSE values of 0.0964, 0.0964, and 0.0974, respectively. However, because the estimated parameters for the Ball equation happened to be less correlated than the parameters of the other models, this equation was then used for the simulations. The parameters for z and D0 were 42.21 °C and 6.79 × 104 s, respectively. Betacyanins were found to resist typical heat treatment conditions (F70°C values between 100 and 200 min), with a maximum loss of 10% when the temperature was above 80 °C. The time/temperature combinations that could assure both the safety of the product and the preservation of the betacyanins were identified. With Enterococcus faecalis as the reference, when the temperature was 100 °C, the pasteurization time satisfying these two conditions was 0.6 min, whereas it was 180 min when the temperature was 62 °C. The degradation of betacynins during storage was positively correlated with temperature and was accompanied by the appearance of a brown shade.

Lattice Defects Affecting Moisture-Induced Embrittlement of Ni-based L12 Ordered Intermetallics

1996 ◽  
Vol 460 ◽  
Author(s):  
T. Takasugi ◽  
S. Hanada
Keyword(s):  
Heat Treatment ◽  
Tensile Test ◽  
Grain Boundaries ◽  
Tensile Ductility ◽  
Lattice Defects ◽  
The Other ◽  
Treatment Conditions ◽  
Deformation And Heat Treatment ◽  
Test Atmosphere ◽  
Kinetics Of

ABSTRACTMoisture-induced embrittlement of Ll2 alloys (such as Ni3(Si,Ti) and Ni3AI) is observed by tensile test and SEM fractography. A variety of microstructures were prepared by selecting pre-deformation and heat treatment conditions. It is shown that tensile ductility and the associated fractography depend on structure as well as test atmosphere. Well-annealed specimens are susceptible to moisture-induced embrittlement while pre-deformed specimens are resistive to moisture-induced embrittlement. Also, this embrittlement is generally sensitive to the heat treatment scheme preceded by the pre-deformation. Results indicate that the embrittlement occurs when hydrogen is enriched on grain boundaries. On the other hand, the embrittlement can be suppressed when hydrogen is trapped at lattice defects such as dislocations and vacancies. These results are discussed in association with the kinetics of hydrogen in the pre-deformed microstructure.

scholarly journals Thermal degradation kinetics of monomeric anthocyanins, colour changes and storage effect in elderberry juices

2015 ◽  
Vol 5 (1) ◽  
pp. 29-39 ◽  
Author(s):  
Carolina Busso Casati ◽  
Rosa Baeza ◽  
Virginia Sanchez ◽  
Alejandra Catalano ◽  
Paula López ◽  
...  
Keyword(s):  
Thermal Degradation ◽  
Degradation Kinetics ◽  
Thermal Degradation Kinetics ◽  
Storage Effect ◽  
Colour Changes ◽  
And Storage ◽  
Kinetics Of ◽  
Monomeric Anthocyanins

scholarly journals Kinetics of Lycopene Degradation in Sunflower and Grape Seed Oils

2018 ◽  
Vol 34 (5) ◽  
pp. 2229-2235 ◽  
Author(s):  
Antonio Zuorro ◽  
Roberto Lavecchia ◽  
Erenio González ◽  
Viatcheslav Kafarov
Keyword(s):  
Seed Oil ◽  
Storage Temperature ◽  
Degradation Kinetics ◽  
Grape Seed ◽  
Antioxidant Compounds ◽  
First Order Kinetics ◽  
Grape Seed Oil ◽  
The Stability ◽  
And Storage ◽  
Kinetics Of

The stability of lycopene in two vegetable oils, sunflower seed oil (SSO) and grape seed oil (GSO), was investigated by analysing the carotenoid degradation kinetics in the temperature range of 10–40°C. A tomato oleoresin containing 6% (w/w) of lycopene was used to prepare lycopene-enriched oil samples. Analysis of kinetic data showed that lycopene degradation follows first-order kinetics, with an apparent activation energy of 70.7 kJ mol–1 in SSO and 69 kJ mol–1 in GSO. The estimated half-life of lycopene was found to depend on oil type and storage temperature. At 20°C, it varied between 59 and 122 days, while at 4°C it was comprised between 302 and 650 days. At all temperatures, lycopene was more stable in SSO than in GSO, which is likely due to the higher content of antioxidant compounds in SSO.

Analysis of Most Probable Mechanism Functions and Thermal Degradation Kinetics of N-Phenylmaleimide-Styrene-Maleic Copolymers

2007 ◽  
Vol 15 (5) ◽  
pp. 409-414
Author(s):  
Wang Zhai-min ◽  
Pi Pi-hui ◽  
Wen Xiu-fang ◽  
Cheng Jiang ◽  
Yang Zhuo-ru
Keyword(s):  
Thermal Degradation ◽  
Degradation Kinetics ◽  
Kinetic Method ◽  
Probable Mechanism ◽  
Thermal Degradation Kinetics ◽  
Exponential Factor ◽  
Differential Methods ◽  
First Order Chemical Reaction ◽  
Isothermal Kinetic ◽  
Kinetics Of

The thermal degradation kinetics of N-phenylmaleimide-styrene-maleic (NSMA) anhydride copolymers was analysed by a non-isothermal kinetic method. Kinetic parameters were obtained using integral and differential methods, and the most probable mechanism functions and kinetic compensation effects were discussed. The activation energy E for the thermal degradation of NSMA was 211.34kJ/mol according to the Flynn-Wall-Ozawa method and the thermal degradation was a first-order chemical reaction. A recommended rate expression for the thermal degradation reaction of NSMA was [Formula: see text] (where α is the conversion, t is time, R is the gas constant, T is the temperature and A is the pre-exponential factor), and the mathematical expressions of compensation effects for the integral and differential methods were lnA=-1.8037+0.1749E and lnA=-2.1974+0.1741E respectively.

EFEK PENAMBAHAN EKSTRAK AIR JAHE (Zingiber officinale Roscoe) DAN PENYIMPANAN DINGIN TERHADAP MUTU SENSORI IKAN TUNA (Thunnus albacores)

2010 ◽  
Vol 6 (1) ◽  
pp. 36
Author(s):  
Silvana Dinaintang Harikedua
Keyword(s):  
Sensory Quality ◽  
Zingiber Officinale ◽  
The Other ◽  
Ginger Extract ◽  
Other Hand ◽  
Storage Treatment ◽  
Zingiber Officinale Roscoe ◽  
Hedonic Scale ◽  
And Storage

The objective of this study was to investigate the effect of ginger extract addition and refrigerate storage on sensory quality of Tuna through panelist’s perception. Panelists (n=30) evaluated samples for overall appearance and flavor attribute using hedonic scale 1–7. The sample which is more acceptable by panelists on flavor attributes having 3% gingers extract and storage for 3 days. The less acceptable sample on flavor attribute having 0% ginger extract and storage for 9 days. On the other hand, the sample which is more acceptable by panelists on overall appearance having 0% ginger extract without storage treatment. The less acceptable sample on overall appearance having 3% ginger extract and storage for 9 days.

A System Architecture for Data Storage in the Cloud

2015 ◽  
Vol 3 (2) ◽  
Author(s):  
Maryam Hammami ◽  
Hatem Bellaaj
Keyword(s):  
Data Storage ◽  
System Architecture ◽  
Cloud Storage ◽  
The Other ◽  
Important Data ◽  
Work In Progress ◽  
Flexible System ◽  
Other Hand ◽  
Data Manager ◽  
And Storage

The Cloud storage is the most important issue today. This is due to a rapidly changing needs and a huge mass of varied and important data to back up. In this paper, we describe a work in progress and propose a flexible system architecture for data storage in the Cloud. This system is centered on the Data Manager module. This module provides various functions such as the dispersion of data in fragments, encryption and storage of fragments... etc. This architecture proves to be very relevant. It ensures consistency between different components. On the other hand, it ensures the security and availability of data.

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