scholarly journals Modelling Contaminant Formation during Thermal Processing of Sea Buckthorn Purée

Molecules ◽  
2019 ◽  
Vol 24 (8) ◽  
pp. 1571 ◽  
Author(s):  
Oana Emilia Constantin ◽  
Kristina Kukurová ◽  
Ľubomír Daško ◽  
Nicoleta Stănciuc ◽  
Zuzana Ciesarová ◽  
...  
Keyword(s):  
Thermal Treatment ◽  
Exposure Time ◽  
Thermal Processing ◽  
Sea Buckthorn ◽  
Temperature Range ◽  
Lower Quantity ◽  
The Impact ◽  
Found Model ◽  
Temperature Time ◽  
Thermally Treated

Background: The impact of thermal treatment on acrylamide (ACR) and hydroxymethylfurfural (HMF) formation was investigated for thermally treated sea buckthorn purée. Methods: An optimized procedure for minimizing ACR and HMF formation in thermally treated sea buckthorn purée was described. The precursors of ACR and HMF and their impact in heating of sea buckthorn purée to obtain jam-like products were also evaluated. Results: The contaminant content formed in samples was analyzed on thirteen running variants using a temperature range of 59.3–200.7 °C, and for heating durations between 5.9 and 34.1 min. The calculated equations of contaminant formation in sea buckthorn purée have established that the minimum content is formed at the lowest exposure time, between 10 and 20 min, for both ACR and HMF. The lowest ACR content was attained at 5.9-min exposure time and 130 °C temperature (0.3 µg/kg). For HMF the results revealed a lower quantity at 59.3 °C for 20-min exposure time (1.4 mg/kg). Conclusions: the found model is useful for the prediction of the best temperature/time conditions of the thermal treatment to obtain the lowest contaminates levels in the final product.

scholarly journals Increasing The Efficiency Of Thermal Processing Under The Influence Of Magnetic Fields

2020 ◽  
Vol 02 (11) ◽  
pp. 428-434
Author(s):  
Umidjon Kasimov ◽  
◽  
Zulfiyaxon Mamataliyeva ◽  
Keyword(s):  
Thermal Treatment ◽  
Magnetic Fields ◽  
Impact Toughness ◽  
Thermal Processing ◽  
Impact Resistance ◽  
Vertical Direction ◽  
Technological Parameters ◽  
The Impact

In this article it is proposed to increase the impact resistance of alloyed stamped steels during magneto thermal treatment without changing the hardness. Determination of the optimal technological parameters for magneto thermal treatment of steels 5ХНМ, ЗХЗМЗФ, 4Х5МФС, 4Х5В2ФС. It is recommended to increase the impact toughness when processing steel 4X5В2ФС with a cyclic magnet in the vertical direction of the samples during magneto thermal treatment.

Adsorption of organics on thermally treated solids obtained from colloidal silica

1987 ◽  
Vol 52 (3) ◽  
pp. 572-581 ◽  
Author(s):  
Miroslav M. Kopečni ◽  
Slobodan K. Milonjic ◽  
Wladyslaw Rudzinski ◽  
Jacek Jagiello
Keyword(s):  
Gas Chromatography ◽  
Thermodynamic Parameters ◽  
Adsorption Isotherms ◽  
Colloidal Silica ◽  
Adsorption Properties ◽  
Thermal Pretreatment ◽  
Lateral Interactions ◽  
Adsorbed Molecules ◽  
Temperature Range ◽  
Thermally Treated

Adsorption isotherms of three adsorbates on the solid beads obtained from colloidal silica were determined by means of gas chromatography at low surface coverages, when lateral interactions between the adsorbed molecules are negligible. The influence of thermal pretreatment on the adsorption properties of the solids was investigated in the temperature range from 343 to 423 K, while the solids were heated between 523 K and 1 223 K. The thermodynamic parameters of adsorption have been determined and used to discuss the adsorbate-adsorbent interactions.

scholarly journals A multilevel investigation supported by multivariate analysis for tomato product formulation

2021 ◽  
Author(s):  
Fatma Boukid ◽  
Elena Curti ◽  
Agoura Diantom ◽  
Eleonora Carini ◽  
Elena Vittadini
Keyword(s):  
Thermal Treatment ◽  
Color Change ◽  
Water Molecules ◽  
Thermal Treatments ◽  
Industrial Processing ◽  
H Nmr ◽  
Mobile Populations ◽  
Product Formulation ◽  
Tomato Product ◽  
The Impact

AbstractIndustrial processing of tomato includes its cutting and mincing, thermal treatments, and the addition of ingredients, which might induce changes in physicochemical properties of the final products. In this frame, the impact of texturing/thickening [xanthan gum (X) or potato fiber (F)] on the macroscopic, mesoscopic and molecular properties of tomato double concentrate (TDC) was investigated to determine if F can efficiently substitute X, in association with small solutes (sugar and salt) and thermal treatment (cold and hot). At a macroscopic level, multivariate statistics (MANOVA) underlined that color change (ΔE) was increased by X and F addition contrary to heating and the addition of salt and sugar. MANOVA revealed that texture was greatly enhanced through the use of F over X. 1H NMR molecular mobility changes were more controlled by texturing agents (F and X) than thermal treatment and small solutes. Particularly F increased the more rigid population indicating stronger interaction with water molecules resulting in shear-thinning flow. However, adding X contributed into the increase of the dynamic and mobile populations. Therefore, F can be a valid “clean label” substitute of X in modulating tomato products properties.

scholarly journals Combined Effects of Calcium Addition and Thermal Processing on the Texture and In Vitro Digestibility of Starch and Protein of Black Beans (Phaseolus vulgaris)

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1368
Author(s):  
Marbie Alpos ◽  
Sze Ying Leong ◽  
Indrawati Oey
Keyword(s):  
Thermal Processing ◽  
Profile Analysis ◽  
Protein Digestibility ◽  
In Vitro Digestibility ◽  
Texture Profile ◽  
Black Beans ◽  
Calcium Addition ◽  
The Impact ◽  
Cacl2 Solution

Legumes are typically soaked overnight to reduce antinutrients and then cooked prior to consumption. However, thermal processing can cause over-softening of legumes. This study aimed to determine the effect of calcium addition (0, 100, 300, and 500 ppm in the form of calcium chloride, CaCl2), starting from the overnight soaking step, in reducing the loss of firmness of black beans during thermal processing for up to 2 h. The impact of calcium addition on the in vitro starch and protein digestibility of cooked beans was also assessed. Two strategies of calcium addition were employed in this study: (Strategy 1/S1) beans were soaked and then cooked in the same CaCl2 solution, or (Strategy 2/S2) cooked in a freshly prepared CaCl2 solution after the calcium-containing soaking medium was discarded. Despite the texture degradation of black beans brought about by increasing the cooking time, texture profile analysis (TPA) revealed that their hardness, cohesiveness, springiness, chewiness, and resilience improved significantly (p < 0.05) with increasing calcium concentration. Interestingly, beans cooked for 2 h with 300 ppm CaCl2 shared similar hardness with beans cooked for 1 h without calcium addition. Starch and protein digestibility of calcium-treated beans generally improved with prolonged cooking. However, calcium-treated beans cooked for 1 h under S2 achieved a reduced texture loss and a lower starch digestibility than those beans treated in S1. A lower starch digestion could be desired as this reflects a slow rise in blood glucose levels. Findings from this result also showed that treating black beans with high level of CaCl2 (i.e., 500 ppm) was not necessary, otherwise this would limit protein digestibility of cooked black beans.

Predicting Sulfidic and Naphthenic Acid Corrosion

CORROSION ◽  
2009 ◽  
Vol 65 (12) ◽  
pp. 831-844 ◽  
Author(s):  
J. Hau
Keyword(s):  
Shear Stress ◽  
Exposure Time ◽  
Acid Corrosion ◽  
Naphthenic Acid ◽  
Naphthenic Acids ◽  
Sulfur Compounds ◽  
Velocity Shear ◽  
Threshold Behavior ◽  
Temperature Range ◽  
Si Content

Abstract This paper reviews the factors that are hindering the development of models to predict corrosion due to sulfur compounds, naphthenic acids, or both, acting simultaneously on steels within the temperature range typically from 230°C to 400°C. These factors are identified as data scattering that do not distribute normally, variables or factors that do not exert their influence in a gradual manner but as a threshold behavior, and the interactions between the factors of sulfidic and naphthenic acid corrosion; exposure time, temperature, and velocity (shear stress); and the chromium and molybdenum content of the steels (Si content is not discussed). Not dealing with the interactions is probably the largest obstacle, followed by data scattering.

Proteomics analysis to investigate the impact of diversified thermal processing on meat tenderness in Hengshan goat meat

Meat Science ◽  
2021 ◽  
pp. 108655
Author(s):  
Wei Jia ◽  
Rong Zhang ◽  
Li Liu ◽  
Zhenbao Zhu ◽  
Haizhen Mo ◽  
...  
Keyword(s):  
Thermal Processing ◽  
Meat Tenderness ◽  
Proteomics Analysis ◽  
Goat Meat ◽  
The Impact

Study of the Bioactive Behavior of Thermally Treated Modified 58S Bioactive Glass

2008 ◽  
Vol 396-398 ◽  
pp. 131-134 ◽  
Author(s):  
Ourania Menti Goudouri ◽  
Xanthippi Chatzistavrou ◽  
Eleana Kontonasaki ◽  
Nikolaos Kantiranis ◽  
Lambrini Papadopoulou ◽  
...  
Keyword(s):  
Thermal Treatment ◽  
Bioactive Glass ◽  
Sol Gel ◽  
Bioactive Glasses ◽  
X Ray ◽  
Characteristic Temperatures ◽  
Calcium Silicates ◽  
Crystal Phases ◽  
Thermally Treated

Thermal treatment of bioactive glasses can affect their microstructure and thus their bioactivity. The aim of this study was the characterization of the thermally treated sol-gel-derived bioactive glass 58S at characteristic temperatures and the dependence of its bioactive behavior on the specific thermal treatment. The thermal behavior of the bioactive glass was studied by thermal analysis (TG/DTA). Fourier Transform Infrared Spectroscopy (FTIR) and X-ray Diffractometry (XRD) were used for the characterization of the bioactive glass. The bioactive behavior in Simulated Body Fluid (SBF) was examined by Scanning Electron Microscopy (SEM-EDS) and FTIR. The major crystal phases after thermal treatment were Calcium Silicates, Wollastonite and Pseudowollastonite, while all thermally treated samples developed apatite after 48 hours in SBF. A slight enhancement of bioactivity was observed for the samples heated at the temperature range 910-970oC.

Determination of the viscosity of levitated droplets at atmospheric temperatures in an electrodynamic trap

2021 ◽  
Author(s):  
Stephanie Jones ◽  
Mohit Singh ◽  
Denis Duft ◽  
Alexei Kiselev ◽  
Thomas Leisner
Keyword(s):  
Amorphous Solid ◽  
Organic Aerosol ◽  
Photochemical Reactions ◽  
Temperature Range ◽  
Ability To Act ◽  
Levitated Droplets ◽  
Semi Solid ◽  
Future Work ◽  
The Impact

&lt;p&gt;The impact of atmospheric aerosol on the climate remains poorly understood. Organic aerosol makes up a significant fraction of total aerosol and is prevalent throughout the atmosphere. It can exist as a liquid, semi-solid or amorphous solid. The viscosity of organic aerosol will have an impact on transformations that organic aerosol will undergo during its lifetime such as evaporation and growth, heterogeneous and photochemical reactions as well as the ability to act as an ice nucleating particle.&amp;#160; Therefore, it is of key importance to be able to determine aerosol viscosity over a range of atmospherically relevant conditions in order to better understand the impact of organic aerosol on the climate.&lt;/p&gt; &lt;p&gt;Here we report proof of concept viscosity measurements of water droplets levitated in an electrodynamic balance over a range of temperatures. Charged droplets are levitated in a temperature and relative humidity-controlled environment allowing properties over a temperature range of 300 to 220 K to be studied. As the droplets evaporate they reach a point where Coulomb instabilities are induced resulting in droplet oscillations. The relaxation of these oscillations can then be probed to determine the droplet viscosity. Future work will involve determination of the viscosity of different types of organic aerosol over a broad temperature range.&lt;/p&gt;

scholarly journals Problems of Analyzing Microstructure Images in Assessing the Impact of Technological Parameters of Combined Strain Wave Hardening on the Quality of the Surface Layer

2019 ◽  
Author(s):  
Андрей Киричек ◽  
Andrey Kirichek ◽  
Дмитрий Соловьев ◽  
Dmitriy Solovyev ◽  
Александр Хандожко ◽  
...  
Keyword(s):  
Surface Layer ◽  
Thermal Treatment ◽  
Strain Wave ◽  
Technological Parameters ◽  
Steel Microstructure ◽  
Main Indicator ◽  
Metallographic Images ◽  
Surface Layer Quality ◽  
The Impact

The problems of analyzing metallographic images and the method of their solution using modern software for the analysis of metallographic images are described. There is given an analysis of microstructure images as the main indicator of the surface layer quality by the example of studying the research results of strain wave hardening combinations and chemical-thermal treatment, in particular the influence of previous strain wave hardening and subsequent thermal and chemical- thermal treatment on the alloy steel microstructure or previous thermal and chemical- thermal treatment and subsequent strain wave hardening. On the basis of the analysis the effectiveness of strain wave hardening and chemical and thermal treatment is established.

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