scholarly journals DELUSTRING MECHANISMS OF CELLULOSE DIACETATE FILM DURING HEAT-TREATMENT WITH HOT WATER

1978 ◽  
Vol 34 (2) ◽  
pp. T53-T63
Author(s):  
Kenji Kamide ◽  
Sei-ichi Manabe
Keyword(s):  
Heat Treatment ◽  
Hot Water ◽  
Cellulose Diacetate

scholarly journals Susceptibility of Some Sugarcane Varieties to the Heat Treatment Used in the Control of Chlorotic Streak

1969 ◽  
Vol 40 (1) ◽  
pp. 67-69
Author(s):  
José Adsuar
Keyword(s):  
Heat Treatment ◽  
Puerto Rico ◽  
Water Treatment ◽  
Virus Disease ◽  
Germination Percentage ◽  
Hot Water ◽  
Hot Water Treatment ◽  
Agricultural Experiment Station ◽  
Sugarcane Varieties ◽  
Agricultural Experiment

Chlorotic streak, a virus disease of sugarcane, is known to occur in Puerto Rico and to cause a reduction in germination, tillering, and yield of sugarcane per acre. Immersion of the infected cane in hot water at 52° C. for 20 minutes inactivated the virus and increased the yield of cane and sugar. It is also known that the hot-water treatment may adversely affect the germination of the different varieties. Thirteen of the best sugarcane varieties as recommended by this Agricultural Experiment Station were tested for susceptibility to the hot-water treatment. The treatment adversely affected the germination percentage of M. 336, B. 41227, and Co. 281. It stimulated the germination of varieties H. 328560, P.R. 1000, B. 37161, B. 40105, B. 37172, B. 371933, P.R. 907, and P.R. 902. It had no significant effect on the germination of P.R. 905 and P.R. 980.

Long-Term Study of Osteoconductivity of Bioactive Porous Titanium Metals: Effect of Sodium Removal by Dilute HCl Treatment

2008 ◽  
Vol 396-398 ◽  
pp. 353-356 ◽  
Author(s):  
Kojiro Tanaka ◽  
Mitsuru Takemoto ◽  
Shunsuke Fujibayashi ◽  
Keiichi Kawanabe ◽  
Tomiharu Matsushita ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Bone Ingrowth ◽  
Titanium Implant ◽  
Sodium Titanate ◽  
Porous Titanium ◽  
Hot Water ◽  
Sodium Removal ◽  
Long Term Study ◽  
Free Treatment

In a previous study, we have reported that sodium removal by dilute hydrochloric acid (HCl) converted the sodium titanate layer on the surface of an alkali-treated porous titanium into titania with a specific structure that has better bioactivity than sodium titanate. We have shown that a porous titanium with this treatment have good osteoinductivity in soft tissue of canines. In the present study, we investigated the effect of this treatment on the osteoconductive abilities of porous bioactive titanium implant in the long term. Three types of surface treatments were applied: (a) no treatment , (b) alkali, hot water, and heat treatment ( conventional treatment: W-AH treatment), and (c) alkali, dilute HCl, hot water, and heat treatment (Na-free treatment: HCl-AH treatment). We then examined the osteoconductivity of the materials implanted in the femoral condyles of Japanese white rabbits at 6, 12, 26, and 52 weeks. The results showed that the bone ingrowth in HCl-AH porous bioactive titanium was significantly higher than in W-AH porous bioactive titanium at 52 weeks. Therefore, sodium removal has a positive effect on the osteoconductivity of the porous bioactive titanium implant in the long term.

scholarly journals Effect of heat treatment on the preservation of Chaenomeles speciosa (Sweet) Nakai

2020 ◽  
Vol 165 ◽  
pp. 01012
Author(s):  
Rong Huang ◽  
Luping Zhao ◽  
Xiaoli Wang ◽  
Zhaosheng Wang ◽  
You Li ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Weight Loss ◽  
Shelf Life ◽  
Hot Water ◽  
Preservation Technology ◽  
Physiological Properties ◽  
Hot Water Dipping

Heat treatment was used to extend the shelf life of postharvest Chaenomeles speciosa (Sweet) Nakai (C. speciosa), its effects on the quality and physiological properties of C. speciosa were studied. The results showed that heat treatment reduced the weight loss, inhibited the decline of titratable acids (TA), maintained a higher activity of peroxidase (POD) and catalase (CAT), compared to untreated C. speciosa. Treatment in hot water dipping at 50℃ for 2-4 min maintained the better quality of postharvest C. speciosa stored at 0℃ for 120 days, which indicated that heat treatment is an effective preservation technology to prolong the shelf life of C. speciosa.

scholarly journals PHYTOTOXIC RESPONSE OF LEMONS TO HOT WATER

HortScience ◽  
1992 ◽  
Vol 27 (6) ◽  
pp. 598g-599
Author(s):  
L.G. Houck ◽  
J.F. Jenner
Keyword(s):  
Heat Treatment ◽  
Water Immersion ◽  
Citrus Fruit ◽  
Hot Water ◽  
Control Surface ◽  
Heat Injury ◽  
Late Season ◽  
Yellow Color ◽  
Treatment Order ◽  
Hot Water Immersion

Hot water immersion of citrus fruit is a potential postharvest quarantine treatment for insect disinfestation. Little is known about fruit injury in the temp. ranges/exposure times required to control surface insects. We immersed lemons in water at 25, 50, 52.5 or 55C for 5, 7.5 or 10 min. Fruits were held overnight at 20, 25 or 30C before hot water immersion. Fruits were stored at 10C for 4 wk after treatment. We compared (1) fresh-picked late-season (July-Aug.) coastal “silver” maturity lemons with (2) fresh-picked ripe but green-colored early/mid-season (Oct.) desert lemons and (3) similar desert lemons commercially degreened 7 days with ethylene to attain desirable yellow color prior to heat treatment. Heat injury symptoms were small-large light-dark brown necrotic lesions or discoloration which developed on peel surface within 2-3 wk after treatment. Order of sensitivity to heat was: most sensitive = coastal silver (≥ 90% of fruit injured at 55C/10 min) > degreened desert > green (≥ 34% of fruit injured at 55C/10 min) desert lemons. Up to 50C/5 min could be used on coastal and 52.5C/5 min on desert lemons without appreciable injury. There were no differences between fruit cured overnight at 20, 25 or 30C before heat treatments.

Determination of Thermal Lethality of Listeria monocytogenes in Fully Cooked Chicken Breast Fillets and Strips during Postcook In-Package Pasteurization

2003 ◽  
Vol 66 (4) ◽  
pp. 578-583 ◽  
Author(s):  
R. Y. MURPHY ◽  
L. K. DUNCAN ◽  
K. H. DRISCOLL ◽  
B. L. BEARD ◽  
M. B. BERRANG ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Listeria Monocytogenes ◽  
Pilot Scale ◽  
Hot Water ◽  
Chicken Breast ◽  
Poultry Products ◽  
Significant Difference ◽  
Fully Cooked ◽  
Cooked Meat

Fully cooked chicken breast fillets and strips were surface inoculated with a cocktail of Listeria monocytogenes culture. The inoculation level was 107 to 108 CFU/g meat. The inoculated products were vacuum packaged and pasteurized at 90°C with a pilot-scale steam or hot water cooker. After heat treatment, the survivors of L. monocytogenes were enumerated. No significant difference was found on survivors of L. monocytogenes between steam- and hot water–treated products. To achieve a 7-log10 (CFU/g) reduction, approximately 5, 25, and 35 min were needed for single-packaged fillets, 227-g package strips, and 454-g strips, respectively. The results from this study were subsequently verified by a computer model that could predict the thermal lethality of pathogens in fully cooked meat and poultry products during postcook in-package pasteurization.

THE EFFECT OF TEMPERATURE UPON THE PRE-ADULT LARVAE OF THE BULB NEMATODE ANGUILLULINA DIPSACI (KÜHN, 1858) GERV. AND v. BEN., 1859, IN RELATION TO TIME AND MOISTURE

1934 ◽  
Vol 10 (6) ◽  
pp. 793-797 ◽  
Author(s):  
R. J. Hastings ◽  
W. Newton
Keyword(s):  
Heat Treatment ◽  
Life History ◽  
Water Treatment ◽  
Hot Water ◽  
Effect Of Temperature ◽  
Hot Water Treatment ◽  
Major Development ◽  
Moist Environment ◽  
History Of ◽  
The Masses

In a moist environment, a minimum exposure of 120 min. at 110–113°F. is required to destroy pre-adult larvae of the bulb nematode Anguillulina dipsaci (Kühn, 1858) Gerv. and v. Ben., 1859, but progressively shorter exposures are required as the temperature is raised. At 116.5–118.5°F. the lethal exposure is 60 min. and at 118.5–120°F. an exposure of 30 min. is required.In a dry environment exposures of 150 min. to temperatures as high as 140°F. are not lethal to pre-adults and the heat treatment does not affect their ability to induce the characteristic symptoms of infestation in barley seedlings.The pre-adults are more resistant to heat than any other stage in the life history of the nematode.The data suggest that the ineffectiveness of the standard hot water treatment when applied late in the season is due to the fact that the major development of pre-adults takes place after the bulbs are lifted, and also because the masses of dormant pre-adults are often well isolated from the moisture of the bath by the bulb scales and corky basal plates, and are more resistant to heat in a dry, compared with a moist, state. It is recommended that the hot water treatment be employed not later than four weeks after lifting when the lifting is done as soon as the foliage dies down.A pre-soak is suggested as a possible means of increasing the effectiveness of the standard hot water treatment.

scholarly journals Prediction model for phenology of grapevine cultivars with hot water treatment

2017 ◽  
Vol 52 (10) ◽  
pp. 887-895 ◽  
Author(s):  
Sabrina Lerin ◽  
Daniel Santos Grohs ◽  
Marcus André Kurtz Almança ◽  
Marcos Botton ◽  
Paulo Mello-Farias ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Mathematical Model ◽  
Water Treatment ◽  
Prediction Model ◽  
Hot Water ◽  
Cabernet Sauvignon ◽  
Hot Water Treatment ◽  
Temperature Range ◽  
Time Periods

Abstract: The objective of this work was to prepare a prediction model for the phenology of grapevine cultivars (Bordô, Cabernet Sauvignon, Moscato Embrapa, Paulsen 1103, SO4, and IAC 572) using hot water treatment. The heat treatment with hot water consisted of combinations of three temperatures (50, 53, and 55°C) and three time periods (30, 45, and 60 min), with or without previous hydration for 30 min. After the treatments, the cuttings were planted in the field and their phenological development was evaluated during two months. The six studied cultivars presented different responses to the effects of the factors temperature and time, but did not differ significantly regarding hydration. It was possible to develop a mathematical model for the use of hot water treatment in grapevine cuttings, based on phenological development ( y phenology = 48.268 − 0.811 x 1 − 0.058 x 2) and validated by the variables sprouting and root emission. From the developed model, it is recommended that the hot water treatment be applied in the temperature range between 48 and 51°C for cuttings of all cultivars.

Evaluation of the Hardness of Pumpkin Pulp Depending on the Implemented Heat Treatment

2020 ◽  
Vol 16 (3) ◽  
Author(s):  
Panasiewicz Marian ◽  
Mazur Jacek ◽  
Sobczak Paweł ◽  
Zawiślak Kazimierz ◽  
Łysiak Grzegorz
Keyword(s):  
Heat Treatment ◽  
Hot Water ◽  
Extended Time ◽  
Water Steam ◽  
Research Results ◽  
Removal Process ◽  
Mechanical Removal ◽  
Skin Removal

AbstractThe work is a compilation of the research results concerning the evaluation of the hardness of pumpkin pulp depending on the implemented methods of heat treatment, i. e. scalding pumpkin in hot water and acting on it with water steam. Extended time of pumpkin heat treatment, both in hot water and combi steamer with steam during 6 min resulted in the reduction of the pulp hardness at 46 % after steaming and 88 % after boiling and softening of the skin, which eased its mechanical removal (cleavage) from the pumpkin fruit. The study was targeted to search for the methods allowing the facilitation and mechanisation of skin removal process in the course of acquiring pumpkin pulp for food purposes.

Treatment of vegetable seeds with hot water for disease control

2021 ◽  
pp. 21-25
Author(s):  
А.В. Янченко ◽  
А.Ю. Федосов ◽  
А.М. Меньших ◽  
И. Азопков М ◽  
В.С. Голубович
Keyword(s):  
Heat Treatment ◽  
Open Access ◽  
Mosaic Virus ◽  
High Efficiency ◽  
Web Of Science ◽  
Hot Water ◽  
Google Scholar ◽  
Tomato Mosaic Virus ◽  
Vegetable Crops ◽  
Online Library

Гидротермическая обработка семян представляет собой жизнеспособную альтернативу химической обработке для уничтожения патогенов. Задача гидротермической обработки – установить наилучшее сочетание времени и температуры, которое сокращает выживаемость патогенов при минимальном разрушающем воздействии на семена. Основное предположение, оправдывающее гидротермическую обработку к снижению влияния или полному уничтожению патогенов, заключается в том, что патоген-мишень более чувствителен к высокотемпературному стрессу, чем семена. Целевые патогены микроорганизмов – в основном грибы, вирусы и бактерии, находящиеся на поверхности и внутри семян. Цель исследования – провести обзор термотерапии горячей водой для освобождения семян овощных культур от фитопатогенов. В статье проанализирована доступная информация о влиянии гидротермической обработки семян на рост, заболеваемость и урожайность овощных культур. В обзор включены статьи из различных баз данных, таких как Google Scholar, PubMed, Science Direct, SciFinder, Web of Science, РИНЦ и др., использованы онлайн-источники (Research Gate, Национальный центр биотехнологической информации (NCBI), Springer Nature Open Access, Wiley Online Library и др.). Обобщена протестированная гидротермическая обработка для освобождения семян овощных культур от фитопатогенов. Удовлетворительный контроль получен в отношении нескольких бактериальных болезней на овощных культурах, в основном вызываемых родами Clavibacter, Xanthomonas и Pseudomonas. Однако гидротермическую обработку труднее использовать на крупных семенах бобовых культур, таких как горох, фасоль или соя, потому что часто всхожесть значительно снижается еще до того, как бактерии будут полностью уничтожены. Обработка горячей водой эффективна против грибных патогенов Alternaria, Phoma, Septoria, Stemphylium, Verticillium, Cladosporium, передаваемых через семена. Показана высокая эффективность обработки семян овощных культур горячей водой против вируса табачной мозаики, вируса огуречной мозаики, вируса мозаики томата, двойного стрика томата, вируса мозаики салата и вируса мягкой крапчатости перца. Гидротермическую обработку семян необходимо выполнять в строгом соответствии с регламентом по времени и температуре, ее лучше всего проводить с помощью термостатируемых водяных бань. Hot water seed thermotherapy is a viable alternative to chemical control of pathogens. The challenge for thermotherapy is to find the best combination of time and temperature that maximizes the reduction in pathogen survival while minimizing damage to the seeds. The main assumption justifying a thermotherapeutic approach to pathogen control is that the target pathogen is more sensitive to high temperature stress than seeds. Target pathogens are mainly fungi, viruses and bacteria. The aim of the study is to review the hot water thermotherapy for the release of vegetable seeds from phytopathogens. This article analyzes the available information on the effect of heat treatment of seeds on the growth, morbidity and productivity of vegetable crops. The review includes articles from various databases, such as Google Scholar, PubMed, Science Direct, SciFinder, Web of Science, RSCI, etc., and uses online sources (Research Gate, National Center for Biotechnology Information (NCBI), Springer Nature Open Access, Wiley Online Library, etc.). The tested thermotherapy for the release of vegetable seeds from phytopathogens is generalized. Satisfactory control was obtained for several bacterial diseases in vegetable crops, mainly caused by the genera Clavibacter, Xanthomonas and Pseudomonas. However, thermotherapy is more difficult to use on large legume seeds such as peas, beans or soybeans, because a significant reduction in germination is often achieved before the bacteria are completely destroyed. Hot water thermotherapy is effective against fungal pathogens Alternaria, Phoma, Septoria, Stemphylium, Verticillium, Cladosporium, transmitted through seeds. The high efficiency of treatment of vegetable seeds with hot water against tobacco mosaic virus, cucumber mosaic virus, tomato mosaic virus, tomato double streak, lettuce mosaic virus and pepper mottling virus is shown to be highly effective. Heat treatment of seeds should be carried out in strict accordance with the time and temperature regulations, and it is best carried out using thermostatically controlled water baths.

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