Thermal dependencies of fruit puree density

Density is among the key properties of liquid food media, affecting homogenisation and dispersion. The work aimed to study the temperature effect on fruit puree density, determine temperature constants and grade purees by density. The study included apple, pear and cherry plum purees. Pycnometric densities were measured at 20, 30, 40 and 50ºC temperatures. Different media were shown to vary in the density reduction rate at increasing measurement temperatures. The correlation coefficient was strongly dependent on the reference (baseline) density and extremely — on temperature coefficient. Correlation dynamics modelling of elevating temperature revealed the slope vs. temperature coefficient pairwise correlation to monotonously increase starting from very high baseline values of >0.999. The relative slope vs. baseline density pairwise correlation coefficient decreased monotonously from 0.9032. It was additionally found that the media density grading is temperature-dependent. Thus, the descending series was pear–apple–cherry plum at 0–+24.68ºC, pear–cherry plum–apple at +24.68–+84.34ºC, cherry plum–pear–apple at +84.34–+174.31ºC and cherry plum–apple–pear at ≥+174.31ºC. For three study media, the number of temperature ranges inducing puree density gradients was 4. This approach to study thermal impact on the density of food fluids is generally acknowledged and can be successfully applied in the areas, where physical density and its comparative assessment are substantive.

Savoring Polishness: History and Tradition in Contemporary Polish Food Media

This article examines the future-oriented use of the culinary past in Poland’s food discourse through a qualitative analysis of popular food media (printed magazines and TV). We analyze how interpretations of food and culinary practices from the past are connected to contemporary debates. We contend that media representations of the culinary past co-create projects of Polish modernization in which diverse voices vie for hegemony by embracing different forms of engagement with the West and by imagining the future shape of the community. We distinguish between a pragmatic and a foodie type of culinary capital and focus on how they differently and at times paradoxically frame cultural memory and tradition. We observe the dynamics of collective memory and oblivion, and assess how interpretations of specific periods in Poland’s past are negotiated in the present through representations of material culture and practices revolving around food, generating not only contrasting evaluations of the past but also diverging economies of the future. Finally, we explore tradition as a set of present-day values, attitudes, and practices that are connected with the past, but respond to current concerns and visions of the future.

Dependence of surface tension of fruit puree on temperature exposure

When developing food products with new properties using innovative technologies, it is important to obtain data on the physicochemical, thermal-physical and structural-mechanical properties of the processed food media. So, one of the key components in the selection of the mode of collapsing ultrasonic cavitation is the surface tension of vegetable purees. The paper presents research data (2020) on the effect of temperature on the surface tension coefficient of fruit puree of different viscosity. The objects of research are cherry plum, pear and apple puree, combined in a row by viscosity. The surface tension coefficient was determined by the stalagmometric method, for which the puree was preliminarily centrifuged. The measurements were carried out at temperatures of 25 and 35 °С. It was found that, under equal conditions of centrifugation of puree, the proportion of supernatant in pear puree is noticeably higher – 77.37 % to the weight of puree in comparison with cherry plum puree (67.20 %) and apple puree (52.75 %). This fact can be explained by the presence of stony cells in the former which form an incompressible sediment, which allows a greater separation of the dispersed phase (sediment) and the dispersion medium (supernatant). It was found that the coefficient of surface tension of fruit purees, despite the slight difference, decreases with increasing temperature. Analysis of the steepness of the slope of the curve characterizing the effect of temperature on the surface tension coefficient showed that temperature stabilization during technological processing is more required for pear puree.

Erosion potential of ultrasonic food processing

Introduction. Cavitation is the most significant factor that affects liquid food products during ultrasound treatment. Ultrasonic treatment intensifies diffusion, dissolution, and chemical interactions. However, no physical model has yet been developed to unambiguously define the interaction between ultrasonic cavities and structural particles of liquid food media. Physical models used to describe ultrasonic interactions in liquid food media are diverse and, sometimes, contradictory. The research objective was to study ultrasonic devices in order to improve their operating modes and increase reliability. Study objects and methods. The present research featured ultrasonic field generated in water by the cylindrical emitter, the intensity of flexural ultrasonic waves and their damping rate at various distances from the emitter. Results and discussion. The paper offers a review of available publications on the theory of acoustic cavitation in various media. The experimental studies featured the distribution of cavities in the ultrasound field of rod vibrating systems in water. The research revealed the erosion capacity of ultrasonic waves generated by the cylindrical emitter. The article also contains a theoretical analysis of the cavitation damage to aluminum foil in water and the erosive effect of cavitation on highly rigid materials of ultrasonic vibration systems. The obtained results were illustrated by semi-graphical dependences. Conclusion. The present research made it possible to assess the energy capabilities of cavities generated by ultrasonic field at different distances from the ultrasonic emitter. The size of the contact spot and the penetration depth can serve as a criterion for the erosion of the surface of the ultrasonic emitter.

Ameliorative influence of vildagliptin on genetic model of neurodegenerative diseases in Drosophila melanogaster

Background:Neurodegenerative disorders (ND) are characterized by progressive loss of selectively vulnerable populations of neurons, which contrasts with select static neuronal loss. Self-association of amyloid-beta(Aβ)orα-synucleinpeptidesintofibrilsand/orplaquelikeaggregatescauses neurotoxicity. Hence, identification of specific compounds that either inhibit the formation of Aβ or α-syn-fibrils makes an appealing therapeutic strategy in the development of drugs. In the present study, we investigated the protective effect of vildagliptin (VDG) (oral hypoglycemic agent) on genetic models of ND in Drosophila melanogaster. Methods: The disease causing human Aβ42 peptide or α-syn was expressed pan-neuronally (elav-GAL4) or dopamine neurons (DDC-GAL4) using the UAS-GAL4 system. Flies were either grown in food media with or without vildagliptin (1, 5, or 10μM). This was followed by fecundity, larva motility and negative geotaxis assay (climbing) as a measure of neurodegeneration. Results:Elav-Gal4<Aβ flies showed significant decrease in larva contraction and motility indicative of neurodegeneration. However, flies grown on vildaglitptin (VDG) showed dose-dependent and significant increase in larva motility in comparison with flies grown on food media only. Interestingly, the treatments did not affect fecundity when compared with normal food control. Moreover, flies grown on VDG showed no significant change in lifespan. DDC-GAL4<α-syn flies showed significant decrease in larva motility and climbing activity which was ameliorated by supplementation of flies food media with VDG suggestive of neuroprotective activity. Conclusion: Findings from this study showed that vildagliptin is a potential neuroprotective agent in genetic or familial forms of neurodegeneration.

Transgenes of genetically modified animals detected non-invasively via environmental DNA

We demonstrate that simple, non-invasive environmental DNA (eDNA) methods can detect transgenes of genetically modified (GM) animals from terrestrial and aquatic sources in invertebrate and vertebrate systems. We detected transgenic fragments between 82–234 bp through targeted PCR amplification of environmental DNA extracted from food media of GM fruit flies (Drosophila melanogaster), feces, urine, and saliva of GM laboratory mice (Mus musculus), and aquarium water of GM tetra fish (Gymnocorymbus ternetzi). With rapidly growing accessibility of genome-editing technologies such as CRISPR, the prevalence and diversity of GM animals will increase dramatically. GM animals have already been released into the wild with more releases planned in the future. eDNA methods have the potential to address the critical need for sensitive, accurate, and cost-effective detection and monitoring of GM animals and their transgenes in nature.

Comparative Gravimetric Studies on Carbon Steel Corrosion in Selected Fruit Juices and Acidic Chloride Media (HCl) at Different pH

Food contamination due to metal corrosion and the consequent leakage of metals into foods is a problem. Understanding the mechanism(s) of metal corrosion in food media is vital to evaluating, mitigating, and predicting contamination levels. Fruit juices have been employed as model corrosive media to study the corrosion behaviour of metallic material in food media. Carbon steel corrosion in fresh juices of tomato, orange, pineapple, and lemon, as well as dilute hydrochloric acid solutions at varied pH, was studied using scanning electron microscopy, gravimetric and spectrophotometric techniques, and comparisons made between the corrosivity of these juices and mineral acids of comparable pH. The corrosion of carbon steel in fruit juices and HCl solutions manifests as a combination of uniform and pitting corrosion. Gravimetric data acquired after one hour of immersion at ambient temperature (22 °C) indicated corrosion rates of 0.86 mm yr−1 in tomato juice (pH ≈ 4.24), 1.81 mm yr−1 in pineapple juice (pH ≈ 3.94), 1.52 mm yr−1 in orange juice (pH ≈ 3.58), and 2.89 mm yr−1 in lemon juice (pH ≈ 2.22), compared to 2.19 mm yr−1 in 10−2 M HCl (pH ≈ 2.04), 0.38 mm yr−1 in 10−3 M HCl (pH ≈ 2.95), 0.17 mm yr−1 in 10−4 M HCl (pH ≈ 3.95), and 0.04 mm yr−1 in 10−5 M HCl (pH ≈ 4.98). The correlation of gravimetrically acquired corrosion data with post-exposure spectrophotometric analysis of fruit juices enabled de-convolution of iron contamination rates from carbon steel corrosion rates in fruit juices. Elemental iron contamination after 50 h of exposure to steel samples was much less than the values predicted from corrosion data (≈40%, 4.02%, 8.37%, and 9.55% for tomato, pineapple, orange, and lemon juices, respectively, relative to expected values from corrosion (weight loss) data). Tomato juice (pH ≈ 4.24) was the least corrosive to carbon steel compared to orange juice (pH ≈ 3.58) and pineapple juice (pH ≈ 3.94). The results confirm that though the fruit juices are acidic, they are generally much less corrosive to carbon steel compared to hydrochloric acid solutions of comparable pH. Differences in the corrosion behaviour of carbon steel in the juices and in the different mineral acid solutions are attributed to differences in the compositions and pH of the test media, the nature of the corrosion products formed, and their dissolution kinetics in the respective media. The observation of corrosion products (iron oxide/hydroxide) in some of the fruit juices (tomato, pineapple, and lemon juices) in the form of apparently hollow microspheres indicates the feasibility of using fruit juices and related wastes as “green solutions” for the room-temperature and hydrothermal synthesis of metal oxide/hydroxide particles.

Karakteristik Sifat Mekanik Wadah Makanan dari Limbah Daun Pisang Kering

The objective of this research is to determine the physical quality of food media, consisting of small plate, large plate and small bowl. The method used of this research is testing the water absorption and resistance of the food media’s temperature. The process of making a food media using a stainless steel mold which is heated using a food thermometer with 100 and a load of 10 kg as a pressure, then it is printed for 5 minutes with 4 times taking the data for each food media. There are two testing of food media, the first test is water absorption with 29.5 for 125 miles into a small plate, 200 miles into a small bowl and 250 miles into a large plate for 60 minutes, the average value of the water absorption test for the Non-woven food media consists of three forms food medias have 0.00 as the same result, meanwhile woven media such as small plate has 65.00 , large plate has 44.83 and small bowl has 66.68 . Second test is resistance of the food medias based on temperature parameters. The temperatures used were 40, 60, 80 for non-woven food media consists of three forms food media which had few change after drying, while for woven food media consists three forms of food media had the same results, that is seepage (leaking) in the food media.