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| Huyghe,Jacques M.. |
| The in vivo mechanics of the annulus fibrosus of the intervertebral disc is one of biaxial rather than uniaxial loading. The material properties of the annulus are intimately linked to the osmolarity in the tissue. This paper presents biaxial relaxation experiments of canine annulus fibrosus tissue under stepwise changes of external salt concentration. The force tracings show that stresses are strongly dependent on time, salt concentration and orientation. The force tracing signature of are sponse to a change instrain, is one of a jumpin stress that relaxes partly as the new strain is maintained. The force tracing signature of a stepwise change in salt concentration is a progressive monotonous change in stress towards a new equilibrium value. Although the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Swelling; Collagen; Osmosis; Donnan; Cartilaginous. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652010000100012 |
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| Gontero,Mauro; Brandelli,Adriano; Zapata Noreña,Caciano. |
| The aim of this work was to produce crystallized fruit from watermelon rind. The following procedure was developed: the outer peel was removed; the material was sliced into 7 mm cubes, blanched for, 0, 5 and 10 minutes, and then treated with 10% sodium chloride solution. This product was treated with solutions of sucrose (30 to 72 °Brix), and dried in a hot air dryer at different temperatures (40, 60 and 80 °C). Products were then analyzed by a sensory panel. The experimental design used was randomized blocks and the results were analyzed by the Tukey's test. The best acceptance of the sensory panel was for the product obtained by 5 minutes blanching followed by drying at 60 °C, whose intensity values for appearance, flavor and gummosis were between 6 and 7. |
| Tipo: Journal article |
Palavras-chave: Osmosis; Watermelon; Dehydration; Agricultural waste. |
| Ano: 2010 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202010000200006 |
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| Jalali,Vahideh Ranemaye Rabbani; Narain,Narendra; Silva,Gabriel Francisco da. |
| Osmotic dehydration is considered to be a suitable preprocessing step to reduce the water content of foods. Such products can be dried further by conventional drying processes to lower their water activity and thus extend their shelf life. In this work, banana (Musa sapientum) fruits were initially treated by osmosis by varying several parameters of the processing conditions which included, besides the cutting format (longitudinal and round slices) of the fruit, temperature (28 and 49 ºC), syrup concentration (50, 60 and 67 ºBrix), treatment time (2, 4, 6, 10, 14, 16 and 18 hours), fruit and syrup ratio (1:1, 1:2, 1:3 and 1:4) and agitation effects. The best quality products were obtained by the use of the 67 ºBrix syrup, for 60 minutes of osmotic... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Processing; Osmosis; Optimization; Mathematical modeling; Drying. |
| Ano: 2008 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612008000200002 |
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