scholarly journals Osmotic dehydration of fish: principal component analysis

2014 ◽  
pp. 45-53
Author(s):  
Biljana Loncar ◽  
Lato Pezo ◽  
Ljubinko Levic ◽  
Vladimir Filipovic ◽  
Milica Nicetin ◽  
...  
Keyword(s):  
Aqueous Solution ◽  
Principal Component Analysis ◽  
Atmospheric Pressure ◽  
Immersion Time ◽  
Osmotic Dehydration ◽  
Principal Component ◽  
Solid Gain ◽  
Beet Molasses ◽  
Osmotic Treatment ◽  
Font Color

Osmotic treatment of the fish Carassius gibelio was studied in two osmotic solutions: ternary aqueous solution - S1, and sugar beet molasses - S2, at three solution temperatures of 10, 20 and 30oC, at atmospheric pressure. The aim was to examine the influence of type and concentration of the used hypertonic agent, temperature and immersion time on the water loss, solid gain, dry mater content, aw and content of minerals (Na, K, Ca and Mg). S2 solution has proven to be the best option according to all output variables. [ Projekat Ministarstva nauke Republike Srbije, br. TR 31055] <br><br><font color="red"><b> This article has been retracted. Link to the retraction <u><a href="http://dx.doi.org/10.2298/APT1647105E">10.2298/APT1647105E</a><u></b></font>

scholarly journals Retraction: Osmotic dehydration of fish: Principal component analysis. APTEFF, 45 (2014) 45-53, DOI: 10.2298/APT1445045L

2016 ◽  
pp. 105-105
Author(s):  
E Editorial
Keyword(s):  
Principal Component Analysis ◽  
Food Processing ◽  
Osmotic Dehydration ◽  
Principal Component ◽  
Component Analysis ◽  
Artifical Neural Network ◽  
Retracted Article ◽  
Osmotic Treatment ◽  
Font Color

On the proposition of the Editorial Board and with the consent of the authors, the paper entitled: OSMOTIC DEHYDRATION OF FISH: PRINCIPAL COMPONENT ANALYSIS, by the authors: Biljana Lj. Loncar (n?e Curcic), Lato L. Pezo, Ljubinko B. Levic, Vladimir S. Filipovic, Milica R. Nicetin, Violeta M. Knezevic and Tatjana A. Kuljanin, published in 2014 (Vol. 45, pp. 45-53, DOI: 10.2298/APT1445045L), is retracted because it is an autoplagiarism of the paper of the authors B. L. Curcic, L. L Pezo, V. S. Filipovic, M.R. Nicetin and V. Knezevic ?OSMOTIC TREATMENT OF FISH IN TWO DIFFERENT SOLUTIONS - ARTIFICAL NEURAL NETWORK MODEL?, which was accepted for publication on May 9th 2014 (DOI: 10.1111/jfpp.12275) and published in 2015 in the Journal of Food Processing and Preservation (Vol. 39, pp. 671-680).<br><br><font color="red"><b> Link to the retracted article <u><a href="http://dx.doi.org/10.2298/APT1445045L">10.2298/APT1445045L</a></b></u>

scholarly journals The possibility of increasing the antioxidant activity of celery root during osmotic treatment

2017 ◽  
Vol 82 (3) ◽  
pp. 253-265
Author(s):  
Milica Nicetin ◽  
Lato Pezo ◽  
Biljana Loncar ◽  
Vladimir Filipovic ◽  
Danijela Suput ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Sugar Beet ◽  
Immersion Time ◽  
Osmotic Dehydration ◽  
Dry Matter Content ◽  
Ternary Solution ◽  
Solid Gain ◽  
Beet Molasses ◽  
Sugar Beet Molasses ◽  
Osmotic Treatment

Osmotic treatment of celery root was studied in two osmotic solutions (sugar beet molasses and a ternary solution of water, sucrose and salt), at three temperatures (20, 35 and 50?C), and three different immersion periods (1, 3 and 5 h), at atmospheric pressure. The aim was to examine the influence of the type of the used hypertonic agent, the temperature and the immersion time on the water loss, solid gain, water activity, dry matter content, antioxidant activity (expressed by DPPH) and colour attributes (described by CIELAB coordinates L*, a* and b*). During the experiments, the antioxidant activity of celery root was increased in sugar beet molasses, while the DPPH value tended to decrease in the ternary solution. The experimental data of osmotic dehydration was used for PCA modelling. The standard scores analysis revealed that the optimum process parameters were gained with an immersion time of 5 h and a temperature of 35?C.

scholarly journals Osmotic dehydration of carrot in sugar beet molasses: Mass transfer kinetics

2010 ◽  
pp. 47-55
Author(s):  
Gordana Koprivica ◽  
Nevena Misljenovic ◽  
Ljubinko Levic ◽  
Lidija Jevric ◽  
Bojana Filipcev
Keyword(s):  
Mass Transfer ◽  
Sugar Beet ◽  
Atmospheric Pressure ◽  
Immersion Time ◽  
Osmotic Dehydration ◽  
Maximal Effect ◽  
Beet Molasses ◽  
Working Temperature ◽  
Sugar Beet Molasses ◽  
Mass Transfer Kinetics

The osmotic dehydration process of carrot in sugar beet molasses solutions (40, 60 and 80%), at three temperatures (45, 55 and 65?C) and atmospheric pressure, was studied. The main aim was to investigate the effects of immersion time, working temperature and molasses concentration on mass transfer kinetics during osmotic dehydration. The most important kinetic parameters were determined after 20, 40, 60, 90, 120, 180, 240 and 300 min of dehydration. Diffusion of water and solute was the most intensive during the first hour of the process and the maximal effect was observed during the first 3 hours of immersion. During the next two hours of dehydration, the process stagnated, which implied that the dehydration time can be limited to 3 hours.

scholarly journals Vacuum-Assisted Osmotic Dehydration of Autumn Olive Berries: Modeling of Mass Transfer Kinetics and Quality Assessment

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2286
Author(s):  
Mohamed Ghellam ◽  
Oscar Zannou ◽  
Charis M. Galanakis ◽  
Turki M. S. Aldawoud ◽  
Salam A. Ibrahim ◽  
...  
Keyword(s):  
Mass Transfer ◽  
Water Loss ◽  
Atmospheric Pressure ◽  
Sucrose Solution ◽  
Osmotic Dehydration ◽  
Vacuum System ◽  
Pressure System ◽  
Solid Gain ◽  
Autumn Olive ◽  
Mass Transfer Kinetics

Autumn olive fruits were osmo-dehydrated in sucrose solution at 70 °C under vacuum and atmospheric pressure. The mass transfer kinetics data were applied to the models of Azuara, Crank, Page, and Peleg. The Peleg model was the best-fitted model to predict the water loss and solid gain of both treatments. The vacuum application decreased the effective diffusivities from 2.19 × 10−10 to 1.55 × 10−10 m2·s−1 for water loss and from 0.72 × 10−10 to 0.62 × 10−10 m2·s−1 for sugar gain. During the osmotic dehydration processes, the water activity decreased and stabilized after 5 h, while the bulk densities increased from 1.04 × 103 to 1.26 × 103 kg/m3. Titratable acidity gradually reduced from 1.14 to 0.31% in the atmospheric pressure system and from 1.14 to 0.51% in the vacuum system. pH increased significantly in both systems. Good retention of lycopene was observed even after 10 h of treatments. For the color parameters, the lightness decreased and stabilized after 30 min. In comparison, the redness and yellowness increased in the first 30 min and gradually decreased towards the initial levels in the fresh fruit.

scholarly journals Optimization of the osmotic dehydration of carrot cubes in sugar beet molasses

2012 ◽  
Vol 16 (1) ◽  
pp. 43-52 ◽  
Author(s):  
Nevena Misljenovic ◽  
Gordana Koprivica ◽  
Lato Pezo ◽  
Ljubinko Levic ◽  
Biljana Curcic ◽  
...  
Keyword(s):  
Sugar Beet ◽  
Treatment Time ◽  
Osmotic Dehydration ◽  
Matter Content ◽  
Fractional Factorial ◽  
Dry Matter Content ◽  
Optimum Conditions ◽  
Solid Gain ◽  
Beet Molasses ◽  
Sugar Beet Molasses

A Response Surface Methodology approach (RSM) was used to determine optimum conditions for the osmotic dehydration of carrot cubes in sugar beet molasses. Treatment times were set to 1, 3 and 5 h, at temperatures of 45, 55 and 65?C and molasses concentrations were 40, 60 and 80% (w/w). The used responses variables were: final dry matter content (DM), water loss (WL), solid gain (Sg), and water activity (aw). A Box and Behnken?s fractional factorial design (2 level-3 parameter) with 15 runs (1 block) was used for design of the experiment. DM, WL, Sg were significantly affected by all process variables (at 90-95% confidence level). The optimum conditions were determined by superimposing the contour plots, with the following response limiting values: DM 50-60%, WL 0.7- 0.8, Sg 0.08-0.09, and aw 0.84-0.86. The optimum conditions generated were: treatment time of 4h, temperature of 60?C, sugar concentration of 66% (w/w).

scholarly journals Chemical Fingerprint Profiles and Pharmacodynamic Investigation for Quality Evaluation of Moxa Smoke by UHPLC in a Rat Model of Superficial Infection

2021 ◽  
Vol 2021 ◽  
pp. 1-10
Author(s):  
Yanling Wang ◽  
Shengbing Wu ◽  
Leijing Chen ◽  
Guo Xu ◽  
Xiaoxiao Wang ◽  
...  
Keyword(s):  
Aqueous Solution ◽  
Principal Component Analysis ◽  
Wound Healing ◽  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
Rat Model ◽  
High Performance ◽  
Principal Component ◽  
Superficial Infection ◽  
Chromatographic Peaks

Introduction. Moxibustion, a traditional Chinese medicine technique, involves the use of moxa smoke from Folium Artemisia argyi to treat various disorders, especially superficial infections. However, there is a higher health risk for people exposed to high levels of moxa smoke for extended durations. Here, we report the first ultra-high-performance liquid chromatography (UHPLC) fingerprint profiles and pharmacodynamic evaluation of moxa smoke, as well as evaluation of its aqueous solution on a rat model of superficial infection. Methods. A novel method for moxa smoke fingerprint profiling was developed using UHPLC under characteristic wavelength. Chromatographic peaks were further analyzed by ultra-high-performance liquid chromatography quadrupole-time-of-flight mass spectrometry (UHPLC-QTOF/MS). 12 sample batches obtained from various Chinese provinces were then analyzed using similarity evaluation, clustering analysis, and principal component analysis. The pharmacodynamics of moxa smoke and moxa aqueous solution were investigated on a rat model of acute skin wound infection. Results. UHPLC fingerprint profiles of 12 batches of moxa smoke were generated at 270 nm wavelength and 21 chromatographic peaks extracted as common peaks. Similarity between the 12 batches ranged from 0.341 to 0.982. Based on cluster analysis, the 12 batches of moxa smoke samples were clustered into five groups. Principal component analysis showed that the cumulative contribution of the three principal components reached 90.17%. Eigenvalues of the first, second, and third principal components were 10.794, 6.504, and 1.638, respectively. The corresponding variance contribution rates were 51.40%, 30.97%, and 7.80%, respectively. Pharmacological analysis found that wound healing was slow in the model group relative to the mupirocin ointment, moxa smoke, and aqueous moxa smoke solution groups. Histological analysis revealed markedly reduced tissue inflammation in rats treated with moxa smoke or its aqueous solution. Conclusions. Moxa smoke and its aqueous solution significantly promote wound healing upon superficial infection. A novel quality control method for moxa smoke was established and evaluated for the first time. As its main effects are unchanged, the transformation of moxa smoke into aqueous moxa smoke improves safety and is a simple and controllable process.

scholarly journals ÍNDICES MICROMETEOROLÓGICOS E INTERNAÇÕES DE CRIANÇAS POR DOENÇAS RESPIRATÓRIAS EM SANTARÉM, OESTE DO PARÁ

2016 ◽  
Vol 38 ◽  
pp. 01
Author(s):  
Ana Carla dos Santos Gomes ◽  
Gabriel Brito Costa ◽  
Roseilson Souza do Vale ◽  
Raoni Aquino Silva de Santana ◽  
Sarah Suely Alves Batalha ◽  
...  
Keyword(s):  
Principal Component Analysis ◽  
Relative Risk ◽  
Atmospheric Pressure ◽  
Generalized Estimating Equations ◽  
Respiratory Diseases ◽  
Transition Period ◽  
Principal Component ◽  
Weather Data ◽  
The West ◽  
Dry Seasons

The aim of this study was to attract associations between hospitalizations for respiratory diseases and micrometeorological index in the Santarém city, located in the West Pará region in the year 2010. It was used numbers of children hospitalizations with 0-4 years old and weather data variables (relative humidity, air temperature, precipitation, atmospheric pressure). Was calculated the Micrometeorological index, through principal component analysis, were each principal component is a linear combination of all the original variables, independent of each other and estimated in proposal to retain the maximum total variation information contained in the data; To detect the association we used generalized estimating equations that are used when you want to fit models for longitudinal data. The results suggest that the greatest number of admissions occurred in June coinciding with the transition period between the rainy and dry seasons. Statistically significant associations were observed, noting that the relative risk of 10% was captured for the increase in hospitalizations due to synergy of meteorological variables. This is expected to assist in the planning of public policies and environmental health.

scholarly journals Application of Peleg model to study mass transfer during osmotic dehydration of apple in sugar beet molasses

2011 ◽  
pp. 91-100 ◽  
Author(s):  
Nevena Misljenovic ◽  
Gordana Koprivica ◽  
Lato Pezo ◽  
Tatjana Kuljanin ◽  
Marija Bodroza-Solarov ◽  
...  
Keyword(s):  
Mass Transfer ◽  
Sugar Beet ◽  
Rate Constant ◽  
Arrhenius Equation ◽  
Osmotic Dehydration ◽  
Solid Gain ◽  
Beet Molasses ◽  
Sugar Beet Molasses ◽  
Peleg Model ◽  
The Relationship

The applicability of Peleg equation was examined for the description of mass transfer during osmotic dehydration (OD) of apple in sugar beet molasses. Mass transfer was investigated in terms of water loss (WL) and solid gain (SG), during OD in 40-80% sugar beet molasses solutions, at 45, 55 and 65?C. High regression coefficients obtained for Peleg constants (R2>0.975) indicate good fit to the experimental data. The Peleg rate constant varied from 0.144 to 0.785 (g/g i.s.w.) and from 2.006 to 4.436 (g/g i.s.w.) for WL and SG, respectively. The Peleg capacity constant varied from 1.142 to 1.553 (h g/g i.s.w.) and from 8.254 to 11.930 (h g/g i.s.w.) for WL and SG, respectively. The equilibrium WL? and SG? were estimated using the Peleg model. In addition, the activation energy (Ea) for WL and SG was determined from the relationship between the Peleg rate constant and Arrhenius equation.

scholarly journals Re-use of Osmotic Solution OF OSMOTIC SOLUTION

2014 ◽  
Vol 8 (1) ◽  
pp. 72-76
Author(s):  
Violeta Knežević ◽  
Vladimir Filipović ◽  
Biljana Lončar ◽  
Milica Nićetin ◽  
Tatjana Kuljanin ◽  
...  
Keyword(s):  
Osmotic Dehydration ◽  
Efficiency Index ◽  
Process Efficiency ◽  
Mass Ratio ◽  
Concentrated Solutions ◽  
Osmotic Concentration ◽  
Solid Gain ◽  
Osmotic Solution ◽  
Minimal Treatment ◽  
Osmotic Treatment

In this paper the re-use of osmotic solution after osmotic treatment has been studied. A large amount of used osmotic solution remaining after the process is one of the major unsolved problems of osmotic treatment process. This problem has both ecological and economic aspects that should be concerned.Pork meat cubes were treated in three different osmotic solutions diluted with distilled water (R1 -sugar beet molasses, R2 – solution of salt and sucrose and R3 - combination of R1 and R2 solutions in a 1:1 mass ratio). Osmotic process has been observed during 5 hours, at temperature of 35oC and atmospheric pressure. Osmotic treatment has been performed simultaneously in concentrated solutions and diluted solutions (dilutions were obtained by mixing the solution and water in the mass ratio of 7:1 and 3:1). Parameters monitored during osmotic treatment were: dry mater content (DMC), water loss (WL), solid gain (SG) and osmotic dehydration efficiency index (DEI).Maximum values of these parameters were obtained in the dehydration with concentrated solutions, while recorded values in diluted solutions were much lower.The results show that the least effect on the osmotic process efficiency, when the osmotic concentration is lowered, has been observed for solution R3. This conclusion indicates that molasses is good osmotic solution with the possibility of re-using in successive processes of osmotic dehydration, with minimal treatment of reconstitution to original values of concentration.

scholarly journals Osmotic dehydration kinetics of oyster mushroom

2017 ◽  
Vol 15 (2) ◽  
Author(s):  
S Yasmin ◽  
MN Islam ◽  
MA Alim ◽  
MS Kamal
Keyword(s):  
Salt Solution ◽  
Immersion Time ◽  
Osmotic Dehydration ◽  
Solution Concentration ◽  
Absolute Temperature ◽  
Solid Content ◽  
Oyster Mushroom ◽  
Solid Gain ◽  
Different Temperatures ◽  
Dehydration Behavior

This research was carried out to study the effect of osmotic dehydration behavior of oyster mushroom. The effect of solution concentration, immersion time and temperature on mass transfer parameters were observed during osmotic dehydration of oyster mushroom at three different temperatures −12, 27 and 45°C.  A number of process parameters on osmotic dehydration such as water loss (WL), solid gain (SG), and normalized solid content (NSC) were investigated. Results showed that increase in salt concentration and immersion time resulted in %WL, %SG and NSC. The highest NSC (4.09 g solids/100g of initial weight of sample) was achieved for product osmosed in 25% salt solution for 6 hr immersion time. The pseudo diffusion coefficient, k was determined by using Fick’s First Law of diffusion equation. Plotting k values against inverse absolute temperature an Arrhenius type relationship was developed from which the calculated activation energy values of 1.8 and 3.64 kcal/gm-mole were obtained for 20% and 15% salt solution respectively.

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