Development of a method for the optical in-situ determination of pH value during high-pressure treatment of fluid food

2004 ◽  
Vol 5 (3) ◽  
pp. 285-292 ◽  
Author(s):  
V.M. Stippl ◽  
A. Delgado ◽  
T.M. Becker
Keyword(s):  
High Pressure ◽  
Ph Value ◽  
Pressure Treatment ◽  
High Pressure Treatment

Single Crystal Growth of High-Pressure Phases of Ice and Salt Hydrate Far Below the Original Melting Point by Mixing Alcohol: Crystal Structure Determination of Magnesium Chloride Heptahydrate

2020 ◽  
Author(s):  
Keishiro Yamashita ◽  
Kazuki Komatsu ◽  
Hiroyuki Kagi
Keyword(s):  
Crystal Structure ◽  
High Pressure ◽  
Crystal Growth ◽  
Single Crystal ◽  
Room Temperature ◽  
Growth Technique ◽  
Salt Hydrate ◽  
X Ray

An crystal-growth technique for single crystal x-ray structure analysis of high-pressure forms of hydrogen-bonded crystals is proposed. We used alcohol mixture (methanol: ethanol = 4:1 in volumetric ratio), which is a widely used pressure transmitting medium, inhibiting the nucleation and growth of unwanted crystals. In this paper, two kinds of single crystals which have not been obtained using a conventional experimental technique were obtained using this technique: ice VI at 1.99 GPa and MgCl<sub>2</sub>·7H<sub>2</sub>O at 2.50 GPa at room temperature. Here we first report the crystal structure of MgCl2·7H2O. This technique simultaneously meets the requirement of hydrostaticity for high-pressure experiments and has feasibility for further in-situ measurements.

Comparison of Ricotta cheese made by high pressure treatment with that produced by heat treatment of sweet whey

2002 ◽  
Vol 22 (5) ◽  
pp. 601-615 ◽  
Author(s):  
Souhail Besbes ◽  
Christophe Blecker ◽  
Hamadi Attia ◽  
Carine Massaux ◽  
Claude Deroanne
Keyword(s):  
Heat Treatment ◽  
High Pressure ◽  
Pressure Treatment ◽  
High Pressure Treatment ◽  
Sweet Whey

scholarly journals Effect of food processing on the antioxidant activity of flavones from Polygonatum odoratum (Mill.) Druce

2021 ◽  
Vol 16 (1) ◽  
pp. 92-101
Author(s):  
Guanghui Xia ◽  
Xinhua Li ◽  
Zhen Zhang ◽  
Yuhang Jiang
Keyword(s):  
Antioxidant Activity ◽  
High Pressure ◽  
Food Processing ◽  
Yeast Fermentation ◽  
Pressure Treatment ◽  
Processing Methods ◽  
High Pressure Treatment ◽  
Effect Of Food ◽  
The Stability

Abstract Polygonatum odoratum (Mill.) Druce (POD) is a natural plant widely used for food and medicine, thanks to its rich content of a strong antioxidant agent called homoisoflavones. However, food processing methods could affect the stability of POD flavones, resulting in changes to their antioxidant activity. This study attempts to evaluate the antioxidant activity of POD flavones subject to different processing methods and determines which method could preserve the antioxidant activity of POD flavones. Therefore, flavones were extracted from POD samples, which had been treated separately with one of the four processing methods: extrusion, baking, high-pressure treatment, and yeast fermentation. After that, the antioxidant activity of the flavones was subject to in vivo tests in zebrafish embryos. The results show that yeast fermentation had the least disruption to the antioxidant activity of POD flavones, making it the most suitable food processing method for POD. By contrast, extrusion and high-pressure treatment both slightly weakened the antioxidant activity of the flavones and should be avoided in food processing. The research results provide a reference for the development and utilization of POD and the protection of its biological activity.

scholarly journals Some indicators of water quality of the Tamis river

2011 ◽  
Vol 17 (1) ◽  
pp. 107-115 ◽  
Author(s):  
Nada Babovic ◽  
Dejan Markovic ◽  
Vojkan Dimitrijevic ◽  
Dragan Markovic
Keyword(s):  
Water Quality ◽  
Ph Value ◽  
Ammonium Nitrogen ◽  
Field Analysis ◽  
Total Hardness ◽  
Chemical Parameters ◽  
Physico Chemical

This paper shows the results obtained in field analysis performed at the Tamis River, starting from the settlement Jasa Tomic - border between Serbia and Romania to Pancevo - confluence of Tamis into the Danube. The Tamis is a 359 km long river rising in the southern Carpathian Mountains. It flows through the Banat region and flows into the Danube near Pancevo. During the years the water quality of the river has severely deteriorated and badly affected the environment and the river ecosystem. In situ measurements enabled determination of physico-chemical parameters of water quality of the Tamis River on every 400 m of the watercourse, such as: water temperature, pH value, electrical conductivity, contents of dissolved oxygen and oxygen saturation. The main reason of higher pollution of Tamis is seen in connection to DTD hydro system. Sampling was performed at 7 points with regard to color, turbidity, total hardness, alkalinity, concentration of ammonium nitrogen, nitrite nitrogen, nitrate nitrogen, iron, chlorides and sulphates in samples. The aim of the present work was to evaluate water quality in the Tamis River taking into account significant pollution, which originates from settlements, industry and agriculture, and to suggest appropriate preventive measures to further pollution decreasing of the river's water.

scholarly journals High Pressure Treatment in Foods

Foods ◽  
2014 ◽  
Vol 3 (3) ◽  
pp. 476-490 ◽  
Author(s):  
Edwin Bello ◽  
Gerardo Martínez ◽  
Bernadette Ceberio ◽  
Dolores Rodrigo ◽  
Antonio López
Keyword(s):  
High Pressure ◽  
Pressure Treatment ◽  
High Pressure Treatment
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