Dried milk. Assessment of heat treatment intensity. Method using high-performance liquid chromatography

2015 ◽  
Keyword(s):  
Heat Treatment ◽  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
High Performance ◽  
Treatment Intensity

The Effects of Heat Treatment on the Chemical Alterations of Oak Wood

2016 ◽  
Vol 688 ◽  
pp. 44-49 ◽  
Author(s):  
Iveta Čabalová ◽  
František Kačík ◽  
Tereza Tribulová
Keyword(s):  
Mechanical Properties ◽  
Heat Treatment ◽  
High Performance Liquid Chromatography ◽  
Renewable Energy ◽  
Liquid Chromatography ◽  
Thermal Treatment ◽  
High Performance ◽  
Treated Wood ◽  
National Renewable Energy Laboratory ◽  
Oak Wood

Samples prepared from oak (Quercusrobur L.) wood were exposed to heat treatment at temperatures of 160, 180, 200 and 220 oC for 3, 6, 9 and 12 hours. In both untreated and thermally treated wood there were determined extractives and lignin by National Renewable Energy Laboratory (NREL) procedures, cellulose by Seifert's method, holocellulose according to Wise, hemicelluloses as difference between holocellulose and cellulose. Monosaccharides were determined by high performance liquid chromatography (NREL).The results show that hemicelluloses are less stable at thermal treatment than cellulose. The amounts of lignin and extractives rose by increasing both temperature and time of the treatment while the amounts of hemicelluloses decreased. Thermal treatment also resulted in significant decreases of the yields of non-glucosic saccharides. Degradation of carbohydrates can cause the deterioration of mechanical properties of wood.

Canning Process that Diminishes Paralytic Shellfish Poison in Naturally Contaminated Mussels (Mytilus galloprovincialis)

1999 ◽  
Vol 62 (5) ◽  
pp. 515-519 ◽  
Author(s):  
J. M. VIEITES ◽  
L. M. BOTANA ◽  
M. R. VIEYTES ◽  
F. J. LEIRA
Keyword(s):  
Heat Treatment ◽  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
High Performance ◽  
Mytilus Galloprovincialis ◽  
Paralytic Shellfish Poison ◽  
Toxicity Reduction ◽  
Paralytic Shellfish ◽  
Cooking Water ◽  
Canning Industry

Changes in toxin profile and total toxicity levels of paralytic shellfish poison (PSP)-containing mussels were monitored during the standard canning process of pickled mussels and mussels in brine using mouse bioassays and high-performance liquid chromatography. Detoxification percentages for canned mussel meat exceeded 50% of initial toxicity. Total toxicity reduction did not fully correspond to toxin destruction, which was due to the loss of PSP to cooking water and packing media of the canned product. Significant differences in detoxification percentages were due to changes in toxin profile during heat treatment in packing media. Toxin conversion phenomena should be determined to validate detoxification procedures in the canning industry.

Determination of 5-Hydroxymethylfurfural and Furfural in Soft Beverages by HPLC

2012 ◽  
Vol 550-553 ◽  
pp. 1959-1966 ◽  
Author(s):  
Yu Yu Zhang ◽  
Yi Song ◽  
Xiao Song Hu ◽  
Xiao Jun Liao ◽  
Yuan Ying Ni ◽  
...  
Keyword(s):  
Heat Treatment ◽  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
High Performance ◽  
Fruit Juice ◽  
Carbonated Beverages ◽  
Beverage Samples

5-hydroxymethylfurfural (HMF) and furfural (F) could be formed in soft beverages of rich sugar during process, and often used as an index of heat treatment. HMF was also considered as potentially carcinogenic to humans. High performance liquid chromatography was used to determine HMF and F contents of 26 soft beverage samples. The HMF contents were in a range 0.17-8.26 mg/L for 11 carbonated beverages, 0.37-22.23 mg/L for 8 fruit juice beverages and 0.05-1.63 mg/L for 7 tea beverages. The F contents were in a range 0.87-6.78 mg/L for 8 fruit juice beverages, but lower than 0.39 mg/L and 0.37 mg/L for 11 carbonated and 7 tea beverages, respectively. The highest contents of HMF and F were 22.23 mg/L and 6.78 mg/L. The contents of HMF and F in the group of tea beverage were the lowest among three groups of beverage samples.

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