scholarly journals Influência da temperatura de secagem em leito de jorro sob as características físico-químicas do repolho roxo

2016 ◽  
Vol 11 (1) ◽  
pp. 05
Author(s):  
Analha Dyalla Feitosa Lins ◽  
Francilania Batista da Silva ◽  
Jarderlany Sousa Nunes ◽  
Ana Paula Trindade Rocha ◽  
Gilmar Trindade de Araújo
Keyword(s):  
Water Content ◽  
Water Activity ◽  
Physicochemical Characterization ◽  
Physicochemical Characteristics ◽  
High Water Content ◽  
Spouted Bed ◽  
Antioxidant Power ◽  
Influence Of Temperature ◽  
Bed Temperature ◽  
Influence Of Temperature On

<p>O repolho é uma hortaliça folhosa com grande valor nutritivo e poder antioxidante, porém rapidamente deteriora-se pelo elevado teor de água. O processo de desidratação de polpa ou purê de frutas e hortaliças tem sido amplamente empregado, devido a preservação das qualidades nutricionais e por sua vez, a secagem em leito de jorro vem sendo amplamente utilizada por atender principalmente esse requisito. Embora os resultados relativos à qualidade dos pós, indiquem a viabilidade do leito de jorro, faz-se necessários estudar qual a influência da temperatura nas características físico-químicas do pó obtido. Tendo em vista todos os argumentos mostrados, o presente trabalho tem como objetivo estudar a influência da temperatura do leito de jorro nas características físico-químicas do repolho roxo. Primeiramente foi obtido o sumo e a caracterização físico-químico do mesmo, em seguida o mesmo foi desidratado em leito de jorro nas temperaturas de 60, 70 e 80 °C e posteriormente os pós obtidos foram submetidos a avaliação físico-química: atividade de água, teor de água, pH, acidez total titulável, teor de sólidos solúveis (°Brix) e cor. Os valores de atividade de água e acidez diminuíram com o aumento da temperatura ocorrendo o inverso para os outros parâmetros. Sendo verificada uma influência significativa da temperatura sob os parâmetros físico-químicos.</p><p align="center"><strong><em>Influence of drying temperature in spouted bed under the physicochemical characteristics of red cabbage</em></strong><strong><em></em></strong></p><pre><strong>Abstract:</strong> Cabbage is a leafy vegetable with high nutritional value and antioxidant power, but quickly deteriorates because of the high water content. The pulp or mashed fruits and vegetables dehydration process has been widely used due to preservation of nutritional quality, and in turn, the drying in spouted bed has been widely used to cater mainly this requirement. Although the results on the quality of post indicate the feasibility of the spouted bed, it is necessary to study the influence of temperature on the physicochemical characteristics of the resulting powder. In view of all arguments shown, the present work aims to study the influence of the spouted bed temperature on the physicochemical characteristics of the purple cabbage. First was obtained juice and physicochemical characterization of it, then it was dried in spouted bed at temperatures of 60, 70 and 80 ° C and then the powders were subjected to physicochemical evaluation: water activity , water content, pH, titratable acidity, soluble solids (° Brix) and color. The water activity and acidity values decreased with increasing temperature, the opposite occur for the other parameters. It is verified a significant influence of temperature on the physical and chemical parameters.</pre>

Fermentation Problem in Spanish North-Coast Honey

1995 ◽  
Vol 58 (5) ◽  
pp. 515-518 ◽  
Author(s):  
SUSANA SANZ ◽  
GLORIA GRADILLAS ◽  
FUENCISLA JIMENO ◽  
CONSUELO PEREZ ◽  
TERESA JUAN
Keyword(s):  
Water Content ◽  
Water Activity ◽  
Microbiological Quality ◽  
Free Water ◽  
High Water ◽  
North Coast ◽  
High Water Content ◽  
Free Water Content ◽  
Cantabrian Coast ◽  
Mold And Yeast

Twenty-one samples from the Cantabrian coast were analyzed to establish their microbiological quality and fermentation tendency. In a food with a very low free-water content like honey, microbiological growth is only possible when there is an increase in water activity. Since most of the samples studied were not extensively granulated, the risk of fermentation is mostly due to high water content. Among our samples, only two had a water content below 17.1% (no risk of fermentation), whereas the high water activity of the rest of the samples indicates the possibility of microbial growth. In fact, four of the samples analyzed showed a moisture content over the Spanish maximum legal limit, which means a high risk of fermentation. The absence of Enterobacteriaceae, coliforms, and Escherichia coli in our samples indicates an appropriate cleanliness during extractions and handling of honey. No Salmonella or Shigella were found. The relationship between water activity and mold and yeast counts found for the honeys analyzed allowed us to divide our samples in two groups: honeys with a high or a low risk of fermentation. Changes observed during storage of the samples confirmed this classification.

scholarly journals Stability of cactus-pear powder during storage

2016 ◽  
Vol 20 (2) ◽  
pp. 169-173
Author(s):  
Plúvia O. Galdino ◽  
Rossana M. F. de Figueirêdo ◽  
Alexandre J. de M. Queiroz ◽  
Pablícia O. Galdino ◽  
Tâmila K. da S. Fernandes
Keyword(s):  
Water Content ◽  
Water Activity ◽  
Reducing Sugars ◽  
Titratable Acidity ◽  
High Water ◽  
Soluble Solids ◽  
High Water Content ◽  
Cactus Pear ◽  
Total Titratable Acidity ◽  
The Stability

ABSTRACT The stability of cactus-pear powder, obtained by the process of spray drying for 40 days, was evaluated under controlled conditions of relative air humidity (83%) and temperature (25 and 40 °C). The whole pulp was characterized with regard to its physico-chemical parameters: pH, total titratable acidity, soluble solids, water content, total solids, ashes, reducing sugars, total sugars, non-reducing sugars, luminosity, redness, yellowness and water activity. The stored samples in powder were evaluated every 10 days for water content, water activity, total titratable acidity and color (luminosity, redness and yellowness). The whole pulp was slightly acidic and perishable, due to the high water content. During storage, the packages did not prevent water absorption, thus increasing water content and, consequently, water activity. Yellowness oscillated along the storage time, but the predominance of the yellow color was not affected.

Influence of temperature on soil water content measured by ECH2O-TE sensors

2012 ◽  
Vol 26 (3) ◽  
pp. 259-269 ◽  
Author(s):  
M. Kočárek ◽  
R. Kodešová
Keyword(s):  
Soil Temperature ◽  
Water Content ◽  
Soil Water ◽  
Soil Water Content ◽  
Soil Depth ◽  
Regression Equations ◽  
Influence Of Temperature ◽  
Reference Soil ◽  
Guideline Values ◽  
Influence Of Temperature On

Influence of temperature on soil water content measured by ECH2O-TE sensorsThe aim of this study was to investigate the influence of temperature on water content value measured by ECH2O-TE sensors. The influence of temperature on measured soil water content values was clearly demonstrated. Soil water content values measured during the day apparently oscillated with oscillating soil temperatures. Average daily temperature and soil water content were calculated for selected periods. Regression relationships between deviations of soil temperature and soil water content from their daily average values were evaluated. Correlation between the soil water content and temperature deviations increase with the soil depth due to the lower influence of rainfall and evaporation at the soil surface on measured soil water content values in deeper soil layersegsoil water content oscillation was controlled mostly by oscillating temperature. The guideline values of linear regression equations (R2>0.8) were very similar, close to value 0.002 and the intercept values were equal to zero. The equation for recalculation of measured soil water content values at given temperature to reference soil water content for reference soil temperature, was propozed on the basis of this analysis.

scholarly journals Influence of drying on bioactive compounds and antioxidant activity of fruits of guabiju (Myrcianthes pungens)

2021 ◽  
Vol 10 (8) ◽  
pp. e5510817024
Author(s):  
Vanessa Barbieri Bombana ◽  
Carolina Elisa Demaman Oro ◽  
Diane Rigo ◽  
Caroline Chies Polina ◽  
Andressa Franco Denti ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Vitamin C ◽  
Water Activity ◽  
Bioactive Compounds ◽  
Antioxidant Activities ◽  
Dry Extract ◽  
Influence Of Temperature ◽  
Physical Chemical ◽  
Influence Of Temperature On

The objective of this work was to evaluate the influence of temperature on the content of bioactive compounds of fruits of guabiju (Myrcianthes pungens (O. Berg) D. Legrand). The peel, pulp and seed of fresh guabiju were analyzed in relation to physical-chemical composition, metals, color, phenolic compounds, flavonoids, anthocyanins, vitamin C and antioxidant activity. On the dehydrated samples at temperature of 60 °C, where also determined the moisture and water activity. The fractions of the fruit showed high amounts of metals. After drying, moisture of 1.3, 1.0 and 0.9% were observed for peel, pulp and seed and water activity of 0.44 to 0.54. All the samples darkened, with less variation in the dehydrated peel (∆E 9.2). The samples showed high values of bioactive compounds, and in the fresh peel were observed higher levels of phenolic compounds (8459.8 mg EGA/100g dry extract), anthocyanins (152.0 mg/100 dry extract) and vitamin C (222.9 mg/100g) and on the dehydrated seed higher value of flavonoids (7480.7 mg EQ/100g dry extract). There was 86.3% degradation of anthocyanins in the dehydrated peel. The best values of antioxidant activities were obtained for the dehydrated peel (IC50 1.37 mg/mL), seed (IC50 1.49 mg/mL) and in the fresh peel (IC50 1.41 mg/mL).

Influence of temperature on the modulus of elasticity (MOE) of Pinus sylvestris L.

Holzforschung ◽  
2004 ◽  
Vol 58 (2) ◽  
pp. 143-147 ◽  
Author(s):  
P. Dias de Moraes ◽  
Y. Rogaume ◽  
P. Triboulot
Keyword(s):  
Pinus Sylvestris ◽  
Water Content ◽  
Modulus Of Elasticity ◽  
Thermomechanical Analysis ◽  
Small Scale ◽  
Flexural Stiffness ◽  
Timber Structures ◽  
Bending Tests ◽  
Influence Of Temperature ◽  
Influence Of Temperature On

Abstract The influence of temperature on the modulus of elasticity (MOE) and on the flexural stiffness of Pinus sylvestris L. was determined under temperature conditions ranging from 25 to 300°C for samples with a water content of about 6.0%. The experiments were carried out on microsamples, with a thermomechanical analyser, in isothermal conditions and under temperature ramping rates. The behaviour of the curves of the MOE is explained by wood drying and by the behaviour of the wood polymers as a function of temperature. The results obtained by thermomechanical analysis were validated by the results obtained by centre-point bending tests on small scale samples, which therefore allows for its use in modelling the behaviour of timber structures during a fire.

Influence of temperature on biomass pyrolysis in a conical spouted bed reactor

2012 ◽  
Vol 59 ◽  
pp. 23-31 ◽  
Author(s):  
M. Amutio ◽  
G. Lopez ◽  
M. Artetxe ◽  
G. Elordi ◽  
M. Olazar ◽  
...  
Keyword(s):  
Biomass Pyrolysis ◽  
Spouted Bed ◽  
Influence Of Temperature ◽  
Influence Of Temperature On

scholarly journals Evaluation of freshness and physicochemical characteristics of blankets of pirarucu (Arapaima gigas) bred in captivity at different ages in relation to the seasons

2021 ◽  
Author(s):  
Krishna Rodrigues de Rosa ◽  
Alessandra Almeida da Silva ◽  
Wander Miguel de Barros ◽  
Anaqueli Lucia Pedroso ◽  
Maria Fernanda Evelin Ferreira ◽  
...  
Keyword(s):  
Water Activity ◽  
Shear Force ◽  
Physicochemical Characterization ◽  
Physicochemical Characteristics ◽  
Water Retention Capacity ◽  
Retention Capacity ◽  
Mato Grosso ◽  
Different Ages ◽  
In Captivity ◽  
Inspection Service

This study aimed to evaluate the freshness and physicochemical characterization of pirarucu blankets at different ages bred in captivity in excavated tanks in northern Mato Grosso State, Brazil, in different seasons (rain and dry seasons). Four harvests were performed in two different tanks and five specimens obtained in each evaluated period, with animals aged 18 and 24 months, respectively, at the beginning of the experiment. The animals were slaughtered in a local establishment that had an inspection service following humane standards, and the blankets were later sent to analysis. The samples were analyzed for freshness via total volatile nitrogenous bases and physicochemical characteristics (pH in 24 h, water activity, water retention capacity, dripping loss, cooking loss, and shear force). There was a statistical difference for total nitrogenous volatile bases and shear force with higher values in the rainy season (24 month-of-old animals). Additionally, pH and water activity differed statistically at 24 h in the same period, albeit for 18-month-of-old animals. It was possible to conclude that climate variation affected the freshness and physicochemical characteristics of the pirarucu blankets while age did not.

scholarly journals The physicochemical characteristics of gandaria (Bouea macrophylla) leather with sugar concentration treatment

2021 ◽  
Vol 883 (1) ◽  
pp. 012086
Author(s):  
V N Lawalata
Keyword(s):  
Tensile Strength ◽  
Vitamin C ◽  
Water Content ◽  
Water Activity ◽  
Physicochemical Characteristics ◽  
Total Sugar ◽  
Sugar Concentration ◽  
Total Acid ◽  
Added Sugar ◽  
Randomized Design

Abstract Gandaria leather is a kind of fruit leather processed by gandaria fruit in the form of thin sheets with a thickness of 2-3 mm and has a specific consistency and taste according to gandaria fruit. The purpose of this study was to determine the effect of added sugar on the physicochemical characteristics of gandaria leather. This study used a single-factor completely randomized design, with 0%, 5%, 10%, and 15% sugar concentrations. The results showed that the sugar concentration had a very significant effect on the parameters of water content, total sugar, total acid, vitamin C, and water activity (aw), and had a significant effect on the tensile strength of gandaria leather. The physicochemical characteristics of gandaria leather from various sugar concentration treatments are as follows: water content (14.05% -20.13%), total sugar (80.56% - 84.90%), total acid (3.10 - 12.37 mg/100g), vitamin C (59.44 - 78.48 mg/100g), water activity (0.48 - 0.62), and tensile strength (0.20-0.37 N). The resulting gandaria leather qualifies as good fruit leather, and the treatment with a 10% sugar concentration is recommended for gandaria leather which has the potential to be developed and commercialized.

Water content influences the selectivity of CALB-catalyzed kinetic resolution of phenoxymethyl-substituted secondary alcohols

2002 ◽  
Vol 80 (6) ◽  
pp. 577-581 ◽  
Author(s):  
Elisabeth Egholm Jacobsen ◽  
Thorleif Anthonsen
Keyword(s):  
Water Content ◽  
Water Activity ◽  
Kinetic Resolution ◽  
Relative Rate ◽  
High Water ◽  
High Water Content ◽  
Acyl Donor ◽  
Acyl Donors ◽  
Reaction Media ◽  
Derivatives Of

Derivatives of 1-phenoxy-2-alkanols were kinetically resolved by esterification with irreversible and reversible acyl donors using lipase B from Candida antarctica (Novozyme 435) as a catalyst. To optimize the relative rate of reaction (the E-value), esterifications in eight different solvents with different water activities were performed. For 3-bromo-1-phenoxy-2-propanol (1), the E-values in all the solvents were higher when the water activity was increased, while the E-values for 1-phenoxy-2-pentanol (2) and 3-chloro-1-phenoxy-2-propanol (3) decreased by increasing water activity. The water content of the various reaction media with the same water activity was determined. Solvents such as 1,4-dioxane, acetonitrile, and tetrahydrofuran contained much more water than hexane, carbon tetrachloride, cyclohexane, toluene, and benzene. At high-water activity, the high-water content of the former group of solvents resulted in termination of the reaction at low conversion. The reason seemed to be that the acyl donor and possibly also the produced esters were hydrolyzed. This was not the case when the esterification was performed in water-immiscible solvents with the same water activity.Key words: kinetic resolution, E-value, solvents, water activity, water content.

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