scholarly journals Development of a Unique Organic Acid Solution for Removing Composite Field Scales

ACS Omega ◽  
2021 ◽  
Author(s):  
Hany Gamal ◽  
Salaheldin Elkatatny ◽  
Saad Al-Afnan ◽  
Mohamed Bahgat
Keyword(s):  
Acid Solution ◽  
Organic Acid ◽  
Composite Field

scholarly journals Studies on the Corrosion of Stainless Steels in Organic Acid Solution (5)

1968 ◽  
Vol 17 (4) ◽  
pp. 163-165
Author(s):  
Kazutaka Sakiyama ◽  
Shigetarô Hayashi
Keyword(s):  
Acid Solution ◽  
Organic Acid ◽  
Stainless Steels

Studies on the Corrosion of Stainless Steels in Organic Acid Solution (3)

1966 ◽  
Vol 15 (3) ◽  
pp. 112-116
Author(s):  
Kazutaka Sakiyama ◽  
Shigetarô Hayashi
Keyword(s):  
Acid Solution ◽  
Organic Acid ◽  
Stainless Steels

Paper Chromatographic Detection of Major Organic Acids in Fruit Juices

1969 ◽  
Vol 52 (3) ◽  
pp. 646-649 ◽  
Author(s):  
J Fitelson
Keyword(s):  
Citric Acid ◽  
Acid Solution ◽  
Organic Acids ◽  
Organic Acid ◽  
Chromatographic Method ◽  
Fruit Juices ◽  
Standard Acid ◽  
Two Samples ◽  
Cherry Juice ◽  
Chromatographic Detection

Abstract The official AOAC paper chromatographic method for organic acids in vanilla extract has been modified slightly for fruit juices. Fruit juices are characterized by simple major organic acid patterns, so that addition of a foreign acid or cheaper fruit juices can frequently be detected by significant changes in the major organic acid pattern. A standard acid solution, developed simultaneously, provides a rough measure of the acid spot intensities. Eight collaborators participated in the examination of the two samples submitted. Two authentic juices were also provided for comparison purposes. All collaborators correctly found the unknown cherry juice to be adulterated with citric acid. Seven of the eight collaborators also reported correctly that the unknown blackberry juice was adulterated, although the acid pattern of this juice is more complicated and the addition of citric acid is more difficult to detect. The method is recommended for adoption as official first action.

scholarly journals ESR Spectra of Cupric Ion Frozen in Aqueous Organic Acid Solution

1966 ◽  
Vol 87 (10) ◽  
pp. 1036-1038,A58
Author(s):  
Morio SETAKA ◽  
Takao KWAN
Keyword(s):  
Acid Solution ◽  
Organic Acid ◽  
Esr Spectra ◽  
Cupric Ion

Inactivation of Salmonella during Drying and Storage of Roma Tomatoes Exposed to Predrying Treatments Including Peeling, Blanching, and Dipping in Organic Acid Solutions

2004 ◽  
Vol 67 (7) ◽  
pp. 1344-1352 ◽  
Author(s):  
YOHAN YOON ◽  
JARRET D. STOPFORTH ◽  
PATRICIA A. KENDALL ◽  
JOHN N. SOFOS
Keyword(s):  
Acid Solution ◽  
Organic Acid ◽  
Acid Solutions ◽  
Pathogen Inactivation ◽  
Drying Process ◽  
Bacterial Populations ◽  
Process Use ◽  
Bacterial Enumeration ◽  
And Storage ◽  
G Prior

The objective of this study was to evaluate the influence of predrying treatments, i.e., peeling, blanching prior to inoculation, and dipping in organic acid solutions, on inactivation of Salmonella during drying (60°C for 14 h) and aerobic storage (25°C for 28 days) of inoculated (five-strain composite, 7.1 to 7.4 log CFU/g) Roma tomato halves. Four predrying treatments groups were established. One group received no treatment (C). In the other three groups, unpeeled-unblanched, unpeeled-blanched (steam blanched at 88°C for 3 min), peeled-unblanched, and peeled-blanched tomato halves were immersed for 10 min in water (W), ascorbic acid solution (AA; 3.40%, pH 2.48), or citric acid solution (CA; 0.21%, pH 2.51). Appropriate dilutions of homogenized tomato samples were spread plated on tryptic soy agar with 0.1% pyruvate and XLT4 agar for bacterial enumeration during drying and storage. Ten minutes of immersion in W, AA, or CA reduced bacterial populations by 0.7 to 1.6 log CFU/g. After 14 h of dehydration, total log reductions in the populations of bacteria were 3.2 to 4.5 (C), 3.7 to 4.9 (W), >5.6 to >6.1 (AA), and 4.5 to 5.5 (CA) log CFU/g, depending on type of agar used and condition of tomato samples. During drying and storage, the order of pathogen inactivation for predrying dipping treatments was AA > CA > W > C, with AA and CA rendering bacterial populations below detectable levels (<1.3 log CFU/g) prior to storage and between 7 and 14 days of storage, respectively. The results also indicated that peeling and blanching of tomatoes prior to inoculation may not necessarily affect destruction of Salmonella during the drying process. Use of predrying acid dipping treatments of tomatoes, especially in AA, may improve destruction of Salmonella during the dehydration process.

scholarly journals Studies on the Corrosion of Stainless Steels in Organic Acid Solution (2)

1965 ◽  
Vol 14 (6) ◽  
pp. 256-260
Author(s):  
Kazutaka Sakiyama ◽  
Shigetarô Hayashi
Keyword(s):  
Acid Solution ◽  
Organic Acid ◽  
Stainless Steels

Inactivation of Salmonella on Tomato Stem Scars by Edible Chitosan and Organic Acid Coatings†

2012 ◽  
Vol 75 (8) ◽  
pp. 1368-1372 ◽  
Author(s):  
T. JIN ◽  
J. B. GURTLER
Keyword(s):  
Acid Solution ◽  
Organic Acid ◽  
Storage Period ◽  
Allyl Isothiocyanate ◽  
Antimicrobial Efficacy ◽  
Antimicrobial Coatings ◽  
Chitosan Coating ◽  
Salmonella Serovars ◽  
Antimicrobial Intervention

This study was conducted to investigate the efficacy of antimicrobial coatings for inactivation of Salmonella on the surface of tomato stem scars. Scars were inoculated with a four-strain cocktail of Salmonella (serovars Montevideo, Newport, Saintpaul, and Typhimurium) and coated with acid-chitosan solutions. The chitosan coating with three acids (3A plus chitosan), the chitosan coating with one acid, and the three-acid solution without chitosan reduced the populations of Salmonella by 6.0, 3.6, and 5.3 log CFU per stem scar, respectively. Addition of allyl isothiocyanate (10 μl/ml) to the 3A plus chitosan coating did not significantly increase (P > 0.05) the antimicrobial efficacy. Although the populations of Salmonella in the controls (ca. 7.5 log CFU per stem scar) did not change significantly throughout the 14-day storage period at 10°C, Salmonella cells were reduced to undetectable levels (<0.7 log CFU per stem scar) in the samples treated with 3A plus chitosan coating after two days of storage, and no growth was observed for the remaining storage period. Results from this study demonstrate that coatings of acid plus chitosan provide an alternative antimicrobial intervention for decontamination of tomatoes.

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