scholarly journals Influence of Ultrasound and the Conditions of Convective Drying with Dehumidified Air on the Course of the Process and Selected Properties of Apple Tissue

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1840
Author(s):  
Aleksandra Matys ◽  
Artur Wiktor ◽  
Magdalena Dadan ◽  
Dorota Witrowa-Rajchert
Keyword(s):  
High Temperature ◽  
Convective Drying ◽  
Total Phenolic ◽  
Drying Time ◽  
Negative Effect ◽  
Apple Tissue ◽  
Dehumidified Air Drying ◽  
The Impact ◽  
Ultrasound Pretreatment

The conditions of convective drying induce a negative effect on the quality of the dried products, and thus, innovative solutions, such as the utilization of ultrasound and dehumidified air are gaining importance. Therefore, the aim of this study was to evaluate the impact of ultrasound pretreatment and variable air temperature on the kinetics of convective drying with dehumidified air and the quality of dried apples. Apples were dried with dehumidified and non-dehumidified air at 55, 70 and 85 °C. Preliminary ultrasound treatment was conducted by immersion for 60 min. The effect of both ultrasound and dehumidified air utilization was more prominent in the terms of drying time reduction, when lower drying temperatures were used. Drying of apples with dehumidified air, preceded by ultrasound pretreatment, resulted in a greater rehydration capacity of the products, and limited the browning process. Dehumidified air increased the lightness of the dried products, while sonication darkened them. The use of ultrasound before drying coupled with a drying with dehumidified medium at a temperature of 70 °C reduced the exposure of the product to a high temperature and oxygen. Products treated before dehumidified air drying with ultrasounds were characterized by high total phenolic content and the greatest antioxidant activity. This was because such technological treatment reduced exposure of the product to a high temperature and oxygen.

The Impact of the Pre-Treatment in Ethanol Solution on the Drying Kinetics and Selected Properties of Convective Dried Apples

2019 ◽  
Vol 16 (1-2) ◽  
Author(s):  
Joanna Zubernik ◽  
Magdalena Dadan ◽  
Joanna Cichowska ◽  
Dorota Witrowa-Rajchert
Keyword(s):  
Ethanol Solution ◽  
Drying Kinetics ◽  
Convective Drying ◽  
Total Phenolic ◽  
Prolonged Storage ◽  
Drying Time ◽  
Pre Treatment ◽  
The One ◽  
The Impact

AbstractThe aim of this study was to investigate the effects of pre-treatment in ethanol solution carried out in variable time with and without ultrasound (US) assistance on convective drying kinetics, total phenolic content (TPC) and hygroscopicity of an apple. The drying time after immersion in ethanol solution was shorter up to 13.4 (without US) and 18.3 % (with US) in comparison to intact slices. The most appropriate model that described kinetics of drying was the one proposed by Sledz et al. Drying of the untreated apple resulted in a decrease of the TPC by 18 %, compared with raw apples and the pre-treatment led to further losses. The tissue after ethanol pre-treatment was less hygroscopic, which proves the possibility to maintain a characteristic texture of the dried apple with prolonged storage stability. The best quality of dried apples was obtained after 1 min of ethanolic pre-treatment with US.

scholarly journals Drying characteristics and quality evaluation in convective drying of Cissus quadrangularis Linn.

2018 ◽  
Vol 192 ◽  
pp. 03041
Author(s):  
Setthawat Thanimkarn ◽  
Ekkapong Cheevitsopon ◽  
Jiraporn Sripinyowanich Jongyingcharoen
Keyword(s):  
Quality Evaluation ◽  
Moisture Diffusivity ◽  
Convective Drying ◽  
Total Phenolic ◽  
Drying Time ◽  
Drying Characteristics ◽  
Drying Temperature ◽  
Cissus Quadrangularis ◽  
Lower Bulk Density

This study aimed to investigate the effect of drying temperature (40, 60, 80, and 100°C) on drying characteristics of Cissus quadrangularis Linn. (CQ) undergoing convective drying. Physical properties and phytochemicals of the dried CQ were also evaluated. CQ with the thickness of 5 mm was dried from about 10 to 0.1 g water/g dry matter. The results showed that increasing drying temperature increased drying rate (DR) and effective moisture diffusivity (Deff) and consequently decreased drying time. The drying time, maximum DR, and Deff were in the ranges of 85-1920 min, 0.0059-0.0248 g water/g dry matter·min, and 0.7302-9.1281×10-9 m2/s, respectively. Lower drying temperature could preserve quality of the dried CQ. Decreasing drying temperature resulted in greener and lower bulk density and shrinkage. The greatest total phenolic content (TPC) and quercetin content were obtained by drying the CQ at 60°C.

The Impact of Competitive Quasi-Market on Service Delivery in Benue State University, Makurdi Nigeria

GIS Business ◽  
2019 ◽  
Vol 14 (4) ◽  
pp. 85-98
Author(s):  
Idoko Peter
Keyword(s):  
Service Delivery ◽  
A Priori ◽  
Least Square ◽  
Secondary Source ◽  
State University ◽  
Ordinary Least Square ◽  
Negative Effect ◽  
The Impact ◽  
The Relationship

This research the impact of competitive quasi market on service delivery in Benue State University, Makurdi Nigeria. Both primary and secondary source of data and information were used for the study and questionnaire was used to extract information from the purposively selected respondents. The population for this study is one hundred and seventy three (173) administrative staff of Benue State University selected at random. The statistical tools employed was the classical ordinary least square (OLS) and the probability value of the estimates was used to tests hypotheses of the study. The result of the study indicates that a positive relationship exist between Competitive quasi marketing in Benue State University, Makurdi Nigeria (CQM) and Transparency in the service delivery (TRSP) and the relationship is statistically significant (p<0.05). Competitive quasi marketing (CQM) has a negative effect on Observe Competence in Benue State University, Makurdi Nigeria (OBCP) and the relationship is not statistically significant (p>0.05). Competitive quasi marketing (CQM) has a positive effect on Innovation in Benue State University, Makurdi Nigeria (INVO) and the relationship is statistically significant (p<0.05) and in line with a priori expectation. This means that a unit increases in Competitive quasi marketing (CQM) will result to a corresponding increase in innovation in Benue State University, Makurdi Nigeria (INVO) by a margin of 22.5%. It was concluded that government monopoly in the provision of certain types of services has greatly affected the quality of service experience in the institution. It was recommended among others that the stakeholders in the market has to be transparent so that the system will be productive to serve the society effectively

scholarly journals The Quality of Red Bell Pepper Subjected to Freeze-Drying Preceded by Traditional and Novel Pretreatment

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 226
Author(s):  
Katarzyna Rybak ◽  
Artur Wiktor ◽  
Dorota Witrowa-Rajchert ◽  
Oleksii Parniakov ◽  
Małgorzata Nowacka
Keyword(s):  
Freeze Drying ◽  
Bell Pepper ◽  
Total Phenolic ◽  
Thermal Methods ◽  
Drying Time ◽  
Freeze Dried ◽  
Dehydration Processes ◽  
Vacuum Freezing ◽  
Better Than

It has been demonstrated previously in the literature that utilization of PEF or a combination of a pulsed electric field (PEF) and ultrasounds (US) can facilitate dehydration processes and improve the quality of dried products even better than the application of thermal methods such as blanching. The aim of the study was to evaluate the quality of red bell pepper subjected to freeze-drying preceded by blanching or PEF or US treatment applied in a single and combined mode. Furthermore, the freeze-drying was preceded by shock freezing or vacuum freezing performed inside the freeze-dryer as a result of pressure drop during the first stage of freeze-drying. All of the analyzed technological variants enhanced the drying kinetics when compared to the intact material. Freeze-dried bell pepper subjected to non-thermal pretreatment exhibited higher vitamin C, total phenolic and carotenoids content than blanched material despite the fact that blanching reduced drying time the most compared to all other analyzed methods.

Pathfinder Algorithm Modification for CPLD and FPGA Routing Stage

2021 ◽  
Vol 26 (5) ◽  
pp. 399-409
Author(s):  
M.A. Zapletina ◽  
◽  
S.V. Gavrilov ◽  
◽  
Keyword(s):  
Computer Aided Design ◽  
Digital Circuits ◽  
Routing Algorithm ◽  
Design Flow ◽  
Negative Effect ◽  
Industrial Projects ◽  
Placement And Routing ◽  
Aided Design ◽  
The Impact

One of the main advantages of FPGA and CPLD is the high development speed; therefore, the importance of effective computer-aided design tools for modern microcircuits of these classes cannot be overestimated. Placement and routing are the most time-consuming stages of FPGA/CPLD design flow. The quality of results of these stages is crucial to the final perfor-mance of custom digital circuits implemented on FPGA/CPLD. The paper discusses an approach to accelerating the routing stage within the layout synthesis flow for FPGA/CPLD by introducing a few algorithmic improvements to a routing procedure. The basic routing algorithm under study is a modified Pathfinder for a mixed routing resource graph. Pathfinder is a well-known negotiation-based routing algorithm that works on the principle of iteratively eliminating congestions of chip routing resources. For experiments, the sets of test digital circuits ISCAS'85, ISCAS'89, LGSynth'89 and several custom industrial projects were used. The impact of the proposed algorithmic improvements was analyzed using four FPGA/CPLD architectures. It has been established that due to the improvements of the algorithm proposed in the paper, the average reduction in routing time was from 1.3 to 2.6 times, depending on the FPGA/CPLD architecture, with no significant negative effect on the timing characteristics of the designed circuits.

scholarly journals Tourist Viewshed Externalities and Wind Energy Production

2017 ◽  
Vol 46 (2) ◽  
pp. 224-241 ◽  
Author(s):  
Jacob R. Fooks ◽  
Kent D. Messer ◽  
Joshua M. Duke ◽  
Janet B. Johnson ◽  
Tongzhe Li ◽  
...  
Keyword(s):  
Wind Energy ◽  
Wind Turbine ◽  
Wind Turbines ◽  
Energy Production ◽  
Hotel Room ◽  
Negative Effect ◽  
The Impact ◽  
Large Wind

This study uses an experiment where ferry passengers are sold hotel room “views” to evaluate the impact of wind turbines views on tourists’ vacation experience. Participants purchase a chance for a weekend hotel stay. Information about the hotel rooms was limited to the quality of the hotel and its distance from a large wind turbine, as well as whether or not a particular room would have a view of the turbine. While there was generally a negative effect of turbine views, this did not hold across all participants, and did not seem to be effected by distance or hotel quality.

scholarly journals The influence of ethanol on the convective drying and on the nutritional quality of dekopon slices

2018 ◽  
Author(s):  
Ronaldo Elias de Mello-Júnior ◽  
Nathane Silva Resende ◽  
Jefferson Luiz Gomes Corrêa ◽  
Leila Aparecida Salles Pio ◽  
Elisângela Elena Nunes Carvalho
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Vitamin C ◽  
Nutritional Quality ◽  
Quality Parameters ◽  
Nutritional Composition ◽  
Convective Drying ◽  
Total Phenolic ◽  
Drying Time ◽  
Citrus Reticulate

Dekopon or Hallabong (Citrus reticulate “Shiranui”) is a hybrid fruit that belongs to the citrus fruits. The scientific and commercial interests in dekopon is due to its nutritional composition. The objective of the study was to verify the influence of ethanol as a pretreatment in reducing drying time as well as maintaining nutritional quality (vitamin C, total phenolic compounds, and antioxidant activity) of dekopon slices. The drying with ethanol at 70 °C promoted the greatest reduction in drying time, but the processed pretreated samples at 50 °C presented the highest level of nutritional quality parameters. Keywords: drying time; vitamin C; phenolic compounds; antioxidant activity 

Influence of the perceived benefit of a social network-based sales promotion on the perceived quality of a heritage complex

2022 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Esmeralda Crespo-Almendros ◽  
M. Belén Prados-Peña ◽  
Lucia Porcu ◽  
Juan Miguel Alcántara-Pilar
Keyword(s):  
Social Network ◽  
Perceived Quality ◽  
Sales Promotion ◽  
Sales Promotions ◽  
Content Type ◽  
Heritage Sites ◽  
Negative Effect ◽  
Quasi Experimental ◽  
The Impact

Purpose This study seeks to analyze the influence of the consumer's perceived benefits deriving from two different promotional incentives offered via social media on the perceived quality of the heritage complex.Design/methodology/approach A quasi-experimental study was carried out among online users, implementing two different promotional stimuli. Facebook was selected as the social network through which the promotional incentives were offered in the experiment. The sample was obtained via a panel of Internet users provided by Sondea Internet SL.Findings The results showed that the benefits perceived by the tourists will depend on the sales promotion type offered. On the one hand, free VIP pass was found to be mostly related to hedonic benefits that positively affect perceived quality. On the other hand, 2 × 1 offer would be perceived as a utilitarian benefit and is likely to exert a fairly negative effect on perceived quality.Practical implications Tourism managers and practitioners are encouraged to analyze the characteristics of certain types of sales promotions, as each promotional incentive bears different values and associated benefits. The findings of this study suggest managers and practitioners to implement non-monetary promotions to enhance brand equity and perceived quality. Thus, it is paramount for the managers of cultural institutions and heritage sites to trust in sales promotions which can be very helpful if they are designed carefully.Originality/value This study pioneers the analysis of the impact of the benefits associated with different typologies of sales promotions on social networks on the perceived quality of a heritage site.

An Analysis of the Effect of selected Factors on microsurgical Performance

2021 ◽  
Author(s):  
Andrzej Zyluk ◽  
Konrad Czernikiewicz ◽  
Joanna Antoniak ◽  
Urszula Abramczyk
Keyword(s):  
Physical Exercise ◽  
Medical Studies ◽  
Latex Glove ◽  
Physical Exercises ◽  
Surgical Expertise ◽  
Negative Effect ◽  
The Times ◽  
The Impact ◽  
Positive Effect

Abstract Background Microsurgery is a specific surgical expertise that involves operating on very small structures, and requires the assistance of a magnifying device: a microscope or loupes. Several factors have been identified that could affect the quality of microsurgical performance in training or surgical procedures. Objective The objective of this study was to assess the impact of the selected factors – caffeine, alcohol and physical exercise – on a microsurgical task prior its performance. Methods Ten students from the 5th and 6th years of medical studies who had completed the advanced microsurgical course performed a “6-stitches test” on a latex glove spanned over a cup prior to and after consumption of caffeine, alcohol and performing physical exercises. The times taken to complete the task at baseline and post-exposure were recorded. Results The results of the study show a statistically significant positive effect of caffeine and a statistically significant negative effect of physical exercise on microsurgical performance when performed shortly before the task. Small dose of alcohol taken before the task showed had little effect on performance.

METAPHYLAXIS OF APPLICATION OF VETERINARY PREPARATIONS «MULTIOMYCIN 1%» AND «YUBERIN ORAL»

2021 ◽  
pp. 41-47
Author(s):  
E. V. Romanova
Keyword(s):  
Microbial Contamination ◽  
Veterinary Drug ◽  
Production Test ◽  
Combined Use ◽  
Negative Effect ◽  
The Impact ◽  
Daily Gain ◽  
Positive Effect ◽  
Experimental Group

We studied the effect of the antimicrobial drug «Multiomycin 1 %» on the hematological and biochemical pa-rameters of blood, the activity of digestive enzymes (amylase, alkaline phosphatase, protease), the structure of the mi-crobiocenosis of the small and large intestines, and the quality of the products. Based on the results of preclinical stud-ies, a production test was carried out in conjunction with the veterinary drug «Yuberin oral», as well as an assessment of the impact on the productivity of poultry was given. «Multiomycin 1 %» did not adversely affect the chickens. The drug had a positive effect on the activity of the digestive processes, increased their activity. Contributed to a decrease in the total microbial contamination in the contents of the small and large intestines and an increase in the content of bifidobacteria and lactobacilli. Combined use with yuberin contributed to an increase in safety, an increase in the aver-age daily gain, as well as a decrease in the incidence of gastroenteritis. The weight gain at the end of the experiment in the chickens of the experimental group was 3,74 % higher than in the control. The use of the veterinary drug «Multiomycin 1 %» did not have a negative effect on the quality of the products.

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