scholarly journals Aqueous and Enzymatic Extraction of Oil and Protein from Almond Cake: A Comparative Study

Processes ◽  
2019 ◽  
Vol 7 (7) ◽  
pp. 472 ◽  
Author(s):  
Thaiza S. P. Souza ◽  
Fernanda F. G. Dias ◽  
Maria G. B. Koblitz ◽  
Juliana M. L. N. de M. Bell
Keyword(s):  
Reaction Time ◽  
Protein Extraction ◽  
Reaction Times ◽  
Extraction Process ◽  
Oil Yield ◽  
Food Applications ◽  
Aqueous Extraction Process ◽  
The Individual ◽  
Mechanical Expression ◽  
Central Composite

The almond cake is a protein- and oil-rich by-product of the mechanical expression of almond oil that has the potential to be used as a source of valuable proteins and lipids for food applications. The objectives of this study were to evaluate the individual and combined effects of solids-to-liquid ratio (SLR), reaction time, and enzyme use on oil and protein extraction yields from almond cake. A central composite rotatable design was employed to maximize the overall extractability and distribution of extracted components among the fractions generated by the aqueous (AEP) and enzyme-assisted aqueous extraction process (EAEP). Simultaneous extraction of oil and protein by the AEP was favored by the use of low SLR (1:12.82) and longer reaction times (2 h), where extraction yields of 48.2% and 70% were achieved, respectively. Increased use of enzyme (0.85%) in the EAEP resulted in higher oil (50%) and protein (75%) extraction yields in a shorter reaction time (1 h), compared with the AEP at the same reaction time (41.6% oil and 70% protein extraction). Overall, extraction conditions that favored oil and protein extraction also favored oil yield in the cream and protein yield in the skim. However, increased oil yield in the skim was observed at conditions where higher oil extraction was achieved. In addition to improving oil and protein extractability, the use of enzyme during the extraction resulted in the production of skim fractions with smaller and more soluble peptides at low pH (5.0), highlighting possible uses of the EAEP skim in food applications involving acidic pH. The implications of the use of enzyme during the extraction regarding the de-emulsification of the EAEP cream warrant further investigation.

scholarly journals Effects of Processing Conditions on the Simultaneous Extraction and Distribution of Oil and Protein from Almond Flour

Processes ◽  
2019 ◽  
Vol 7 (11) ◽  
pp. 844 ◽  
Author(s):  
Neiva M. de Almeida ◽  
Fernanda F. G. Dias ◽  
Maria I. Rodrigues ◽  
Juliana M. L. N. de Moura Bell
Keyword(s):  
Fractional Factorial Design ◽  
Protein Extraction ◽  
Extraction Process ◽  
Fractional Factorial ◽  
Processing Conditions ◽  
Experimental Conditions ◽  
Extraction And Separation ◽  
Effects Of Ph ◽  
Food Applications ◽  
Aqueous Extraction Process

The enzyme-assisted aqueous extraction process (EAEP) is an environmentally friendly strategy that simultaneously extracts oil and protein from several food matrices. The aim of this study was to investigate the effects of pH (6.5–9.5), temperature (45–55 °C), solids-to-liquid ratio (SLR) (1:12–1:8), and amount of enzyme (0.5–1.0%) on the extraction and separation of oil and protein from almond flour using a fractional factorial design. Oil and protein extraction yields from 61 to 75% and 64 to 79% were achieved, respectively. Experimental conditions resulting in higher extractability were subsequently replicated for validation of the observed effects. Oil and protein extraction yields of 75 and 72% were achieved under optimized extraction conditions (pH 9.0, 50 °C, 1:10 SLR, 0.5% (w/w) of enzyme, 60 min). Although the use of enzyme during the extraction did not lead to significant increase in extraction yields, it did impact the extracted protein functionality. The use of enzyme and alkaline pH (9.0) during the extraction resulted in the production of more soluble peptides at low pH (5.0), highlighting possible uses of the EAEP skim protein in food applications involving acidic pH. The implications of the use of enzyme during the extraction regarding the de-emulsification of the EAEP cream warrant further investigation.

scholarly journals Near-Infrared Spectroscopy Combined with Multivariate Calibration to Predict the Yield of Sesame Oil Produced by Traditional Aqueous Extraction Process

2017 ◽  
Vol 2017 ◽  
pp. 1-5
Author(s):  
Yong-Dong Xu ◽  
Yan-Ping Zhou ◽  
Jing Chen
Keyword(s):  
Near Infrared ◽  
Multivariate Calibration ◽  
Nir Spectroscopy ◽  
Extraction Process ◽  
Sesame Oil ◽  
Aqueous Extraction ◽  
Oil Yield ◽  
Support Vector ◽  
Calibration Model ◽  
Aqueous Extraction Process

Sesame oil produced by the traditional aqueous extraction process (TAEP) has been recognized by its pleasant flavor and high nutrition value. This paper developed a rapid and nondestructive method to predict the sesame oil yield by TAEP using near-infrared (NIR) spectroscopy. A collection of 145 sesame seed samples was measured by NIR spectroscopy and the relationship between the TAEP oil yield and the spectra was modeled by least-squares support vector machine (LS-SVM). Smoothing, taking second derivatives (D2), and standard normal variate (SNV) transformation were performed to remove the unwanted variations in the raw spectra. The results indicated that D2-LS-SVM (4000–9000 cm−1) obtained the most accurate calibration model with root mean square error of prediction (RMSEP) of 1.15 (%, w/w). Moreover, the RMSEP was not significantly influenced by different initial values of LS-SVM parameters. The calibration model could be helpful to search for sesame seeds with higher TAEP oil yields.

scholarly journals Human Reaction Times: Linking Individual and Collective Behaviour Through Physics Modeling

Symmetry ◽  
2021 ◽  
Vol 13 (3) ◽  
pp. 451
Author(s):  
Juan Carlos Castro-Palacio ◽  
Pedro Fernández-de-Córdoba ◽  
J. M. Isidro ◽  
Sarira Sahu ◽  
Esperanza Navarro-Pardo
Keyword(s):  
Reaction Time ◽  
Gaussian Function ◽  
Visual Stimuli ◽  
Reaction Times ◽  
Cognitive Disorders ◽  
Reaction Time Data ◽  
Ideal Gas ◽  
Time Data ◽  
Physics Modeling ◽  
The Individual

An individual’s reaction time data to visual stimuli have usually been represented in Experimental Psychology by means of an ex-Gaussian function. In most previous works, researchers have mainly aimed at finding a meaning for the parameters of the ex-Gaussian function which are known to correlate with cognitive disorders. Based on the recent evidence of correlations between the reaction time series to visual stimuli produced by different individuals within a group, we go beyond and propose a Physics-inspired model to represent the reaction time data of a coetaneous group of individuals. In doing so, a Maxwell–Boltzmann-like distribution appeared, the same distribution as for the velocities of the molecules in an Ideal Gas model. We describe step by step the methodology we use to go from the individual reaction times to the distribution of the individuals response within the coetaneous group. In practical terms, by means of this model we also provide a simple entropy-based methodology for the classification of the individuals within the collective they belong to with no need for an external reference which can be applicable in diverse areas of social sciences.

scholarly journals No Myth far and wide:

2018 ◽  
Vol 2 ◽  
Author(s):  
Joachim Hüffmeier ◽  
Stefan Krumm
Keyword(s):  
Reaction Time ◽  
Reaction Times ◽  
Reaction Time Data ◽  
Stopping Rule ◽  
Time Estimate ◽  
Time Data ◽  
Methodological Choices ◽  
Time Correction ◽  
The Individual ◽  
High Chance

Skorski, Extebarria, and Thompson (2016) aim at our article on relay swimmers (Hüffmeier, Krumm, Kanthak, & Hertel, 2012). We have shown that professional freestyle swimmers at relay positions 2 to 4 swam faster in the relay than in the individual competition if they had a high chance to win a relay medal. After applying a reaction-time correction that controls for different starting procedures in relay and individual competitions, Skorski et al. (2016) conclude that swimmers in relays do not swim faster. At first sight, their results appear to show this very pattern. However, we argue that the authors’ findings and conclusion—that our finding is a myth—are not warranted. First, we have also controlled for quicker reaction times in the relay competition. Our correction has been based on the swimmers’ own reaction time data rather than on a constant reaction time estimate and is, thus, more precise than theirs. Second, Skorski et al. treat data from international and national competitions equally although national relay competitions are less attractive for the swimmers than national individual competitions. This difference likely biases their data towards slower relay times. Third, the authors select a small and arbitrary sample without explicit power considerations or a clear stopping rule. Fourth, they unfavorably aggregate their data. We conclude that the reported results are most likely due to the methodological choices by Skorski et al. and do not invalidate our findings.

scholarly journals Stereoscopic Visual Perceptual Learning in Seniors

Geriatrics ◽  
2021 ◽  
Vol 6 (3) ◽  
pp. 94
Author(s):  
Sabine Erbes ◽  
Georg Michelson
Keyword(s):  
Reaction Time ◽  
Cortical Plasticity ◽  
Training Session ◽  
Reaction Times ◽  
Stereoscopic Vision ◽  
Training Methods ◽  
Static Test ◽  
Before And After ◽  
Training Apparatus ◽  
The Individual

Background: We showed that seniors can improve their stereoscopic ability (stereoacuity) and corresponding reaction time with repetitive training and, furthermore, that these improvements through training are still present even after a longer period of time without training. Methods: Eleven seniors (average age: 85.90 years) trained twice a week for six weeks with dynamic stereoscopic perception training using a vision training apparatus (c-Digital Vision Trainer®). Stereoscopic training was performed in 12 training session (n = 3072) of visual tasks. The task was to identify and select one of four figures (stereoscopic stimuli) that was of a different disparity using a controller. The tests included a dynamic training (showing rotating balls) and a static test (showing plates without movement). Before and after training, the stereoacuity and the corresponding reaction times were identified with the static stereotest in order to determine the individual training success. The changes in respect to reaction time of stereoscopic stimuli with decreasing disparity were calculated. Results: After 6 weeks of training, reaction time improved in the median from 936 arcsec to 511 arcsec. Stereoscopic vision improved from 138 arcsec to 69 arcsec, which is an improvement of two levels of difficulty. After 6 months without training, the improvement, achieved by training, remained stable. Conclusions: In older people, visual training leads to a significant, long-lasting improvement in stereoscopic vision and the corresponding reaction time in seniors. This indicates cortical plasticity even in old age.

scholarly journals The interaction between elapsed time and decision accuracy differs between humans and rats

2019 ◽  
Author(s):  
Carly A Shevinsky ◽  
Pamela Reinagel
Keyword(s):  
Decision Making ◽  
Reaction Time ◽  
Visual Motion ◽  
Reaction Times ◽  
Local Analysis ◽  
Decision Strategy ◽  
Motion Discrimination ◽  
Motion Coherence ◽  
The Many ◽  
The Individual

AbstractA stochastic visual motion discrimination task is widely used to study rapid decision-making in humans and animals. Among trials of the same sensory difficulty within a block of fixed decision strategy, humans and monkeys are widely reported to make more errors in the individual trials with longer reaction times. This finding has posed a challenge for the drift-diffusion model of sensory decision-making, which in its basic form predicts that errors and correct responses should have the same reaction time distributions. We previously reported that rats also violate this model prediction, but in the opposite direction: for rats, motion discrimination accuracy was highest in the trials with the longest reaction times. To rule out task differences as the cause of our divergent finding in rats, the present study tested humans and rats using the same task and analyzed their data identically. We confirmed that rats’ accuracy increased with reaction time, whereas humans’ accuracy decreased with reaction time in the same task. These results were further verified using a new temporally-local analysis method, ruling out that the observed trend was an artifact of non-stationarity in the data of either species. The main effect was found whether the signal strength (motion coherence) was varied in randomly interleaved trials or held constant within a block. The magnitude of the effects increased with motion coherence. These results provide new constraints useful for refining and discriminating among the many alternative mathematical theories of decision-making.

scholarly journals Optimization of the operating variables for the extraction of soy oil in a single screw expeller using a central composite design (CCD)

2019 ◽  
Vol 11 (2) ◽  
pp. 210-221
Author(s):  
Mujidat Omolara Aremu ◽  
Aonughe Ighofimoni Usenu ◽  
Abass Olanrewaju Alade ◽  
Dauda Olurotimi Araromi
Keyword(s):  
Central Composite Design ◽  
Trypsin Inhibitor ◽  
Correlation Coefficients ◽  
Steam Pressure ◽  
Extraction Process ◽  
Oil Yield ◽  
Soy Oil ◽  
Operating Variables ◽  
Peroxide Values ◽  
Central Composite

Steam pressure (P) and toasting time (T) were considered under the Central Composite Design (CCD) for the optimization of oil and cake yield, as well as trypsin inhibitor and phosphorus content removal from soybean during the extraction process in the expeller machine. The soy oil was characterized for its acid, iodine, and peroxide values. The obtained optimized experimental condition [Run 11 (2.50 kg/ms2 and 60.00 min)] resulted in 80%, 13 L/100 kg, 0.266 mg/g, and 0.39 mg/g cake yield, oil yield, trypsin inhibitor (TI), and phosphorus concentrations (PC), respectively. The correlation coefficients (R2) of the model equation developed for cake yield, oil yield, TI concentrations, and PC were 0.9922, 0.9545, 0.9747, and 0.6771, respectively. The peroxide, acid, and iodine values of the soy oil extracted were 18 meq O2/kg oil, 1.60 mg KOH/g oil, and 60.40 g/100 g, respectively. The optimisation tools facilitated the efficiency of the expeller in generating better products

scholarly journals Characterization and Demulsification of the Oil-Rich Emulsion from the Aqueous Extraction Process of Almond Flour

Processes ◽  
2020 ◽  
Vol 8 (10) ◽  
pp. 1228
Author(s):  
Fernanda F. G. Dias ◽  
Neiva M. de Almeida ◽  
Thaiza S. P. de Souza ◽  
Ameer Y. Taha ◽  
Juliana M. L. N. de Moura Bell
Keyword(s):  
Oil Recovery ◽  
Protein Extraction ◽  
Extraction Process ◽  
Aqueous Extraction ◽  
Optimum Conditions ◽  
Liquid Ratio ◽  
Small Reduction ◽  
Industrial Utilization ◽  
Aqueous Extraction Process ◽  
Hydrolysis Of

The aqueous extraction process (AEP) allows the concurrent extraction of oil and protein from almond flour without the use of harsh solvents. However, the majority of the oil extracted in the AEP is present in an emulsion that needs to be demulsified for subsequent industrial utilization. The effects of scaling-up the AEP of almond flour from 0.7 to 7 L and the efficiency of enzymatic and chemical approaches to demulsify the cream were evaluated. The AEP was carried out at pH 9.0, solids-to-liquid ratio of 1:10, and constant stirring of 120 rpm at 50 °C. Oil extraction yields of 61.9% and protein extraction yields of 66.6% were achieved. At optimum conditions, enzymatic and chemical demulsification strategies led to a sevenfold increase (from 8 to 66%) in the oil recovery compared with the control. However, enzymatic demulsification resulted in significant changes in the physicochemical properties of the cream protein and faster demulsification (29% reduction in the incubation time and a small reduction in the demulsification temperature from 55 to 50 °C) compared with the chemical approach. Reduced cream stability after enzymatic demulsification could be attributed to the hydrolysis of the amandin α-unit and reduced protein hydrophobicity. Moreover, the fatty acid composition of the AEP oil obtained from both demulsification strategies was similar to the hexane extracted oil.

Experimental Finger Dyspraxia

1952 ◽  
Vol 4 (1) ◽  
pp. 1-10 ◽  
Author(s):  
C. V. Jackson ◽  
O. L. Zangwill
Keyword(s):  
Reaction Time ◽  
Rank Order ◽  
Reaction Times ◽  
Mirror Image ◽  
Visual Control ◽  
Constant Speed ◽  
Direct Vision ◽  
Finger Movements ◽  
The Individual

Subjects were required to perform discrete finger movements in accordance with a pre-arranged sequence of instructions. In all cases, any movement made by any finger was recorded by means of a constant-speed kymograph equipped with levers designed to record separately the movements of the individual fingers. This experiment was carried out under three conditions: (a) with no vision of the hand; (b) with direct vision of the hand; and (c) with the hand presented in mirror-image. It was found that, whereas deprivation of visual control was without effect on the efficiency of finger movements, presentation of the hand in mirror-image gave rise to significant increases in reaction time of three fingers and to an increase in the percentages of prior and substitute movements of other digits. Phenomena akin to depersonalisation were reported in some cases. It was also found that the rank order of mean reaction times of the five digits was approximately constant under all conditions and that the two fingers with the shortest reaction times were preceded by the fewest movements of other digits. These two digits were also the most frequently moved in advance when movements of other digits were requested and it is suggested that they have a certain “signpost function” in guiding identification of the remaining fingers. Some implications of these results for an understanding of “finger agnosia” are briefly indicated in an Appendix.

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