Diffusional analysis and textural properties of coated strawberries during osmotic dehydration treatment

2020 ◽  
pp. 1-19
Author(s):  
J Gamboa-Santos ◽  
M.F. Vasco ◽  
L Campañone
Keyword(s):  
Diffusion Coefficients ◽  
Osmotic Dehydration ◽  
Textural Properties ◽  
Total Solid ◽  
One Dimensional ◽  
Solid Diffusion ◽  
Textural Quality ◽  
Dimensional Shrinkage ◽  
Textural Parameters ◽  
Kinetics Of

BACKGROUND: The use of polysaccharide based edible coatings as a barrier against the solute entry of high caloric constituents, such as sucrose, is a suitable strategy to develop pro-healthy osmo-dehydrated products. OBJECTIVE: This work aims to study the effect of a calcium alginate film over the drying kinetics of strawberries during an osmotic dehydration (OD) treatment at 60°Brix, 4 h, 40°C (sucrose). Also, textural parameters were evaluated. METHODS: It was determined the changes in some selected physical properties, such as: moisture, total solid contents, one-dimensional shrinkage and texture, at 30 min steps during OD treatment. Besides, water and solid diffusion coefficients ( D e W and D e TS , respectively) were calculated by using the analytical solution of Fick’s equation. RESULTS: Diffusion coefficients for water and solids showed significant differences due to coating presence as an evidence of the barrier effect. Coated strawberry samples presented several changes after 2 h of OD treatment at the assayed conditions for most of the parameters evaluated. CONCLUSIONS: Alginate coating at the tested conditions acts as a barrier to sucrose influx and to water outflux until 2 and 3 h of OD treatment, respectively. Besides, a good textural quality for osmotically-dehydrated strawberries was obtained.

Bromine-Methanol Etching of Cadmium Telluride in a Rotating Disk Reactor

1990 ◽  
Vol 204 ◽  
Author(s):  
Michael B. Gentzler ◽  
Edmond I. Ko ◽  
Paul J. Sides ◽  
Paul T. Bowman
Keyword(s):  
Diffusion Coefficients ◽  
Rotation Rate ◽  
Transport Model ◽  
Effective Diffusion ◽  
Rotating Disk ◽  
One Dimensional ◽  
Effective Diffusion Coefficients ◽  
Rotating Disk Reactor ◽  
Bromine Concentration ◽  
Kinetics Of

ABSTRACTThe kinetics of the bromine-methanol etching of CdTe were studied in a rotating disk reactor as a function of temperature, bromine concentration, substrate orientation, and rotation rate. The results indicated that the etching process is mass transfer controlled from -20°C to 40°C and to a maximum rotation rate of 1200 RPM. A one-dimensional transport model was used to obtain effective diffusion coefficients for bromine in methanol. The diffusion coefficient of the etchant in methanol is given by 3.7×10-8 (T/η) cm2/s over the range of 2.5°C to 23°C.

Influence of κ-Carrageenan, Modified Starch and Inulin Addition on Rheological and Sensory Properties of Non-fat and Non-added Sugar Dairy Dessert

2020 ◽  
Vol 16 (4) ◽  
pp. 462-469
Author(s):  
Zhaleh Sheidaei ◽  
Bahareh Sarmadi ◽  
Seyede M. Hosseini ◽  
Fardin Javanmardi ◽  
Kianoush Khosravi-Darani ◽  
...  
Keyword(s):  
Storage Modulus ◽  
Loss Modulus ◽  
Viscoelastic Behavior ◽  
Textural Properties ◽  
Complex Viscosity ◽  
Sensory Properties ◽  
Modified Starch ◽  
Consumer Health ◽  
Added Sugar ◽  
Textural Parameters

<P>Background: The high amounts of fat, sugar and calorie existing in dairy desserts can lead to increase the risk of health problems. Therefore, the development of functional and dietary forms of these products can help the consumer health. </P><P> Objective: This study aims to investigate the effects of &#954;-carrageenan, modified starch and inulin addition on rheological and sensory properties of non-fat and non-added sugar dairy dessert. </P><P> Methods: In order to determine the viscoelastic behavior of samples, oscillatory test was carried out and the values of storage modulus (G′), loss modulus (G″), loss angle tangent (tan &#948;) and complex viscosity (&#951;*) were measured. TPA test was used for analysis of the desserts’ texture and textural parameters of samples containing different concentrations of carrageenan, starch and inulin were calculated. </P><P> Results: All treatments showed a viscoelastic gel structure with the storage modulus higher than the loss modulus values. Increasing amounts of &#954;-carrageenan and modified starch caused an increase in G′ and G″ as well as &#951;* and a decrease in tan &#948;. Also, firmness and cohesiveness were enhanced. The trained panelists gave the highest score to the treatment with 0.1% &#954;-carrageenan, 2.5% starch and 5.5% inulin (sucralose as constant = 0.25%) and this sample was the best treatment with desirable attributes for the production of non-fat and non-added sugar dairy dessert. </P><P> Conclusion: It can be concluded that the concentration of &#954;-carrageenan and starch strongly influenced the rheological and textural properties of dairy desserts, whereas the inulin content had little effect on these attributes.</P>

Nonlinear dynamics of pulsating detonation wave with two-stage chemical kinetics in the shock-attached frame

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Yaroslava E. Poroshyna ◽  
Aleksander I. Lopato ◽  
Pavel S. Utkin
Keyword(s):  
Wave Propagation ◽  
Detonation Wave ◽  
Model Comparison ◽  
Approximation Order ◽  
Transition Regime ◽  
Stage Model ◽  
Two Stage ◽  
One Dimensional ◽  
Kinetics Of ◽  
Detonation Wave Propagation

Abstract The paper contributes to the clarification of the mechanism of one-dimensional pulsating detonation wave propagation for the transition regime with two-scale pulsations. For this purpose, a novel numerical algorithm has been developed for the numerical investigation of the gaseous pulsating detonation wave using the two-stage model of kinetics of chemical reactions in the shock-attached frame. The influence of grid resolution, approximation order and the type of rear boundary conditions on the solution has been studied for four main regimes of detonation wave propagation for this model. Comparison of dynamics of pulsations with results of other authors has been carried out.

scholarly journals Kinetics of the Boride Layers Obtained on AISI 1018 Steel by Considering the Amount of Matter Involved

Coatings ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 259 ◽  
Author(s):  
Pablo A. Ruiz-Trabolsi ◽  
Julio Cesar Velázquez ◽  
Carlos Orozco-Álvarez ◽  
Rafael Carrera-Espinoza ◽  
Jorge A. Yescas-Hernández ◽  
...  
Keyword(s):  
Sample Size ◽  
Growth Kinetics ◽  
Duration Of Treatment ◽  
Solid Diffusion ◽  
Treatment Conditions ◽  
Wear And Corrosion ◽  
Different Diameters ◽  
Boriding Process ◽  
Kinetics Of ◽  
Cylindrical Samples

Boride layers are typically used to combat the wear and corrosion of metals. For this reason, to improve our knowledge of the boriding process, this research studied the effect of the size of the treated material on the kinetics of the growth of the boride layers obtained during a solid diffusion process. The purpose was to elucidate how the layers’ growth kinetics could be affected by the size of the samples since, as the amount of matter increases, the amount of energy necessary to make the process occur also increases. Furthermore, the level of activation energy seems to change as a function of the sample size, although it is considered an intrinsic parameter of each material. Six cylindrical samples with different diameters were exposed to the boriding process for three different exposure times (1.5, 3, and 5 h). The treatment temperatures used were 900, 950, and 1000 °C for each size and duration of treatment. The results show that the layer thickness increased not only as a function of the treatment conditions but also as a function of the sample diameter. The influence of the sample size on the growth kinetics of the boride layers is clear, because the growth rate increased even though the treatment conditions (time and temperature) remained constant.

scholarly journals Sugar and no sugar added fruit microalgae-enriched jams: a study about their physicochemical, rheological, and textural properties

2021 ◽  
Author(s):  
Zaida Natalia Uribe-Wandurraga ◽  
María Bravo-Villar ◽  
Marta Igual ◽  
Carmen Savall ◽  
Purificación García-Segovia ◽  
...  
Keyword(s):  
Food System ◽  
Textural Properties ◽  
Arthrospira Platensis ◽  
Microalgae Biomass ◽  
Textural Parameters ◽  
Weak Gel ◽  
Biomass Extract ◽  
And Control ◽  
Colour Coordinates ◽  
Control Samples

AbstractJams are preparations of fruits whose main preserving agent is sugar. Due to this, health concerns of consumers have resulted in a sugar reduction, and its replacement using alternative sweeteners and introducing new ingredients enhancing nutritional properties. In this study, four types of fruits jams (plum, strawberry, apple, and peach), with or without sugar, were prepared using two microalgae biomass, Arthrospira platensis (Spirulina) and Chlorella vulgaris, and Dunaliella salina extract as ingredients at different mix levels of concentrations, 0.10%–0.10%–0.05% respectively, for plum; 0.04%–0.00%–0.01 respectively, for strawberry; 0.06%–0.04%–0.00% respectively, for apple and 0.00%–0.01%–0.04% respectively, for peach. Physicochemical, rheological, and textural parameters were evaluated. Substitution of sugar/fructose syrup in the jam’s preparation caused changes in pH values, solid soluble content, and rheological and textural properties compared to sugar jams. Using sugar or sweeteners as isomalt, stevia and sucralose and microalgae biomass or extract showed significant changes in colour coordinates, however, these differences were not perceptible by the human eye. Jams containing microalgae biomass-extract showed higher G', G'', G*, and η* values than their corresponding control samples. All the jams presented weak-gel characteristics, distinguishing fruit jams. However, the results of weak-gel model analysis suggest that the influence of the different ingredients in the food system depends not only on their concentration but also on the interactions in the gel structure. Strawberry and apple jams showed no significant differences between microalgae biomass-extract samples and control samples, for both sugar and no sugar added jams being the best-obtained samples.

scholarly journals Multifaceted phase ordering kinetics of an antiferromagnetic spin-1 condensate

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Joanna Pietraszewicz ◽  
Aleksandra Seweryn ◽  
Emilia Witkowska
Keyword(s):  
Scaling Laws ◽  
Study Phase ◽  
One Dimensional ◽  
Phase Domain ◽  
Ordering Kinetics ◽  
Domain Coarsening ◽  
Long Time ◽  
Phase Ordering ◽  
Kinetics Of ◽  
Antiferromagnetic Spin

AbstractWe study phase domain coarsening in the long time limit after a quench of magnetic field in a quasi one-dimensional spin-1 antiferromagnetic condensate. We observe that the growth of correlation length obeys scaling laws predicted by the two different models of phase ordering kinetics, namely the binary mixture and vector field. We derive regimes of clear realization for both of them. We demonstrate appearance of atypical scaling laws, which emerge in intermediate regions.

INHOMOGENEOUS LARGE DEFORMATION KINETICS OF POLYMERIC GELS

2013 ◽  
Vol 05 (01) ◽  
pp. 1350001 ◽  
Author(s):  
WILLIAM TOH ◽  
ZISHUN LIU ◽  
TENG YONG NG ◽  
WEI HONG
Keyword(s):  
Large Deformation ◽  
Soft Matter ◽  
Inner Core ◽  
Kinetic Studies ◽  
Fe Model ◽  
One Dimensional ◽  
Simplified Approach ◽  
Deformation Kinetics ◽  
Polymeric Gels ◽  
Kinetics Of

This work examines the dynamics of nonlinear large deformation of polymeric gels, and the kinetics of gel deformation is carried out through the coupling of existing hyperelastic theory for gels with kinetic laws for diffusion of small molecules. As finite element (FE) models for the transient swelling process is not available in commercial FE software, we develop a customized FE model/methodology which can be used to simulate the transient swelling process of hydrogels. The method is based on the similarity between diffusion and heat transfer laws by determining the equivalent thermal properties for gel kinetics. Several numerical examples are investigated to explore the capabilities of the present FE model, namely: a cube to study free swelling; one-dimensional constrained swelling; a rectangular block fixed to a rigid substrate to study swelling under external constraints; and a thin annulus fixed at the inner core to study buckling phenomena. The simulation results for the constrained block and one-dimensional constrained swelling are compared with available experimental data, and these comparisons show a good degree of similarity. In addition to this work providing a valuable tool to researchers for the study of gel kinetic deformation in the various applications of soft matter, we also hope to inspire works to adopt this simplified approach, in particular to kinetic studies of diffusion-driven mechanisms.

Evaluation of the Shrinkage Effect on the Modeling Kinetics of Osmotic Dehydration of Sweet Potato (Ipomoea batatas (L.))

2016 ◽  
Vol 41 (3) ◽  
pp. e12881 ◽  
Author(s):  
João Renato de Jesus Junqueira ◽  
Jefferson L. G. Corréa ◽  
Kamilla Soares de Mendonça
Keyword(s):  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Osmotic Dehydration ◽  
Shrinkage Effect ◽  
Kinetics Of
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