scholarly journals Effect of temperature fluctuation on colour change and softening of postharvest sweet cherry

RSC Advances ◽  
2021 ◽  
Vol 11 (37) ◽  
pp. 22969-22982
Author(s):  
Ying Xin ◽  
Zhenzhen Liu ◽  
Yuanwei Zhang ◽  
Xiaofei Shi ◽  
Fusheng Chen ◽  
...  
Keyword(s):  
Temperature Fluctuation ◽  
Sweet Cherry ◽  
Colour Change ◽  
Effect Of Temperature ◽  
Enzymatic Browning ◽  
Anthocyanin Synthesis ◽  
Pectin Degradation ◽  
Phenolic Metabolism

The inevitable temperature fluctuation induced anthocyanin synthesis, phenolic metabolism, and alkali-soluble pectin degradation, which lead to sweet cherry enzymatic browning and softening.

The Effect of Temperature Fluctuation on the Formation of Billet Surface Defect in the Initial Solidification Area

2010 ◽  
Vol 148-149 ◽  
pp. 163-167
Author(s):  
Xiao Li Jin ◽  
Zuo Sheng Lei ◽  
Kang Deng ◽  
Zhong Ming Ren
Keyword(s):  
Continuous Casting ◽  
Temperature Fluctuation ◽  
Surface Defects ◽  
Casting Process ◽  
Effect Of Temperature ◽  
Billet Surface ◽  
Maximum Value ◽  
Key Factor ◽  
Oscillation Marks ◽  
Initial Solidification

The heat transfer in steel continuous casting process under mold oscillation was calculated, and temperature fluctuation phenomena was found in the initial solidification area, the maximum value was approximate 16 °C. The effect of different continuous casting parameters on temperature fluctuation were analyzed, and the temperature fluctuation was considered to be a key factor to the formation of oscillation marks. The Index of Temperature Fluctuation(ITF) was proposed to predict the effect of temperature fluctuation on the formation of billet surface defects.

Hydrogen sulfide inhibits enzymatic browning of fresh-cut lotus root slices by regulating phenolic metabolism

2015 ◽  
Vol 177 ◽  
pp. 376-381 ◽  
Author(s):  
Ying Sun ◽  
Wei Zhang ◽  
Tao Zeng ◽  
Qixing Nie ◽  
Fengying Zhang ◽  
...  
Keyword(s):  
Hydrogen Sulfide ◽  
Enzymatic Browning ◽  
Phenolic Metabolism ◽  
Lotus Root ◽  
Fresh Cut

scholarly journals Non-enzymatic browning and flavour kinetics of vacuum dried onion slices

2015 ◽  
Vol 29 (1) ◽  
pp. 91-100 ◽  
Author(s):  
Jayeeta Mitra ◽  
Shanker L. Shrivastava ◽  
Pavuluri S. Rao
Keyword(s):  
Moisture Content ◽  
Colour Change ◽  
Enzymatic Browning ◽  
Vacuum Drying ◽  
Rehydration Ratio ◽  
High Quality ◽  
Optical Index ◽  
Hot Air ◽  
Colour Development ◽  
Kinetics Of

Abstract Onion slices were dehydrated under vacuum to produce good quality dried ready-to-use onion slices. Colour development due to non-enzymatic browning and flavour loss in terms of thiosulphinate concentration was determined, along with moisture content and rehydration ratio. Kinetics of non-enzymatic browning and thiosulphinate loss during drying was analysed. Colour change due to non-enzymatic browning was found to be much lower in the case of vacuum dried onion, and improved flavour retention was observed as compared to hot air dried onion slices. The optical index values for non-enzymatic browning varied from 18.41 to 38.68 for untreated onion slices and from 16.73 to 36.51 for treated slices, whereas thiosulphinate concentration in the case of untreated onion slices was within the range of 2.96-3.92 μmol g-1 for dried sample and 3.71-4.43 μmol g-1 for the treated onion slices. Rehydration ratio was also increased, which may be attributed to a better porous structure attained due to vacuum drying. The treatment applied was found very suitable in controlling non-enzymatic browning and flavour loss during drying, besides increasing rehydration ratio. Hence, high quality dried ready- to-use onion slices were prepared.

scholarly journals Valorization of onion extracts as anti-browning agents

2020 ◽  
Vol 3 (1) ◽  
pp. 16
Author(s):  
Anna Lante ◽  
Federica Tinello ◽  
Dasha Mihaylova
Keyword(s):  
Fruits And Vegetables ◽  
Colour Change ◽  
Electrophoretic Analysis ◽  
In Vitro Assays ◽  
Enzymatic Browning ◽  
Inhibitor Type ◽  
Enzyme Source ◽  
New Strategies

The enzymatic browning, whose main responsible is polyphenol oxidase (PPO, EC 1.14.18.1), is involved in the phenolic oxidation and colour alteration of minimally-processed fruits and vegetables. Currently, the research of new strategies to inactivate PPO is moving towards replacing synthetic additives such as organic acids and sulphites with natural inhibitors. The present study is focused on investigating the anti-browning performance of juices and distillates obtained from three onion varieties (white, yellow, and red) and Borettana onion wastes (inner layers). Their inhibitory activity on a commercial mushroom tyrosinase and some plant PPOs has been evaluated by spectrophotometric and electrophoretic analysis. The in vivo trials has been also carried out by monitoring over time at room temperature the colour change on potato slices under accelerated browning conditions. The effectiveness of onion samples in limiting enzymatic browning was affected by not only the enzyme source but also inhibitor type. Although distillates had higher anti-PPO capacity as confirmed by in vitro assays, juices showed better in vivo effectiveness. Hence, onions and their wastes can be valorised as a natural source of anti-browning agents to control PPO activity thus preserving sensory, antioxidant and nutritional properties of agro-food products.

Effect of Temperature Fluctuation and Transport Time on Complete Blood Count Parameters

2019 ◽  
Vol 152 (Supplement_1) ◽  
pp. S112-S112
Author(s):  
Amandeep Kaur ◽  
Hong-Kee Lee ◽  
Denisse Del Giudice ◽  
Irene Singh ◽  
Mohamed Eldibany
Keyword(s):  
Temperature Fluctuation ◽  
Room Temperature ◽  
Optimal Transport ◽  
Complete Blood Count ◽  
White Cell Count ◽  
Blood Parameters ◽  
Effect Of Temperature ◽  
Duration Of Storage ◽  
And Storage

Abstract Introduction Reliable specimen collection and transport are fundamental to obtain high-quality test results in the hematology laboratory. Recognizing the effect of fluctuations in transport and storage conditions, time, and temperatures on the integrity of specimens and quality of results may help define the optimal transport and storage parameters. We designed an IRB-approved quality improvement study to investigate the effects of temperature fluctuation and duration of storage on blood parameters. Methods Ten volunteers donated blood for the study. All samples were deidentified and volunteers were blinded to the results without any review of their charts. Eight EDTA vials were collected from each volunteer and were immediately stored in heating blocks/refrigerators/freezers at selected temperatures including 0°C, 2 to 8°C, 25°C, 30°C, 35°C, 40°C, 45°C and at room temperature (21°C). Blood parameters were then measured using sysmex XN series at 0, 8, 12, 24, and 48 hours and values were analyzed. Results We observed that total white cell count, Hb, MCH, and platelets were stable for 12 hours at 2 to 35°C. RBCs and MPV were stable for 12 hours at 2 to 30°C, whereas blood parameters including Hct, RDW, MCV, and MCHC were stable up until 12 hours at room temperature but not at higher temperatures. All parameters were stable at 2 to 8°C even up to 48 hours. Conclusion It is preferable to perform CBC on blood specimens as soon as they are received. However, our data suggest that most of the blood parameters are stable for at least 12 hours at room temperature. The integrity of specimens and consequently the quality of the results deteriorate above 35°C and when stored longer than 24 hours; 2 to 8°C is the optimal temperature range for specimen transport, especially if delays in analysis are anticipated.

EFFECT OF TEMPERATURE FLUCTUATION ON ADHERENT POTENTIAL OF VEGETABLE RELATED BACTERIA

2009 ◽  
pp. 205-210 ◽  
Author(s):  
D. Hamanaka ◽  
A. Niihara ◽  
K. Morimatsu ◽  
G.G. Atungulu ◽  
F. Tanaka ◽  
...  
Keyword(s):  
Temperature Fluctuation ◽  
Effect Of Temperature

Effect of Temperature Fluctuation on Creep and Failure Probability for Planar Solid Oxide Fuel Cell

2015 ◽  
Vol 12 (5) ◽  
Author(s):  
Wenchun Jiang ◽  
Yun Luo ◽  
Weiya Zhang ◽  
Wanchuck Woo ◽  
S. T. Tu
Keyword(s):  
Fuel Cell ◽  
Solid Oxide Fuel Cell ◽  
Creep Strain ◽  
Failure Probability ◽  
Temperature Fluctuation ◽  
Thermal Stresses ◽  
Solid Oxide ◽  
Effect Of Temperature ◽  
Oxide Fuel ◽  
Creep Failure

The creep and failure probability of a planar solid oxide fuel cell (SOFC) through a duty cycle is calculated by finite element method (FEM) and Weibull method, respectively. Two sealing methods, namely, rigid seal and bonded compliant seal (BCS), are compared. For the rigid seal, failure is predicted in the glass ceramic because of a failure probability of 1 and maximum creep strain. For the BCS design, the foil can absorb part of thermal stresses in the cell by its own elastoplastic deformation, which considerably decreases failure probability and creep strain in the SOFC. The creep strength of BCS method is achieved by sealing foil with excellent creep properties. Temperature fluctuation during the operating stage leads to the increase in thermal stress and failure probability. In particular, temperature change from low-power to high-power state results in a considerable increase in the creep strain, leading to creep failure for the rigid seal. A failure probability of 1 is generated during start-up and shut-down stages. Therefore, temperature fluctuation should be controlled to ensure structural integrity, and lowering the operating temperature can decrease failure probability and creep failure.

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