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| Registros recuperados: 28 | |
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| KUMAR, VISHAL. |
| The production of high-quality Osmo freeze-dried strawberry slices was studied by response surface methodology. The osmotic treatment and experiment were conducted according to Box-Bohnken Design. The low and high levels of the process variables were 40% (w/w) and 60% (w/w) for sucrose concentration of osmotic solution; 2 and 4 mm for slice thickness and - 10 and -30 0C for operating temperatures in freeze dryer. Responses studied comprised final moisture content (M), colour Index (L), water activity (aw), rehydration ratio (RR) and overall acceptability (Oa). It was found that effects of all the process variables were significant on all responses. Optimum conditions (desirability = 0.692) obtained by numerical optimization were 51% sucrose concentration;... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Osmotic; Freeze; Rehydration; Hardness; Colour; Water activity. |
| Ano: 2020 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/5587 |
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| Ade, Ayokanmi Remi; Ajav, E A; Raji, Abdulganiy O; Adetayo, Seun Ayodele; Arowora, Kayode Adebisi. |
| Moisture profoundly influences product attributes such as quality and safety. The knowledge of moisture sorption isotherm is essential to determine products stability, and needed for design of storage, packaging and drying systems for extension of shelf lives. This study is to develop sorption isotherms of Prosopis africana.The moisture sorption isotherms of the seed were determined at temperatures of 20ºC, 25ºC and 30ºC, over a relative humidity range of 11%-100% using the static gravimetric technique. A linear regression programme was used to fit five isotherm models; GAB, Oswin, Halsey, Henderson, and Chung Pfost to the experimental data and compared using the root mean standard error, regression coefficient, standard error of estimate, and randomness... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Agrricultural Engineering Prospis africana; Equilibrium moisture content; Water activity; Adsorption; And desorption. |
| Ano: 2016 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/3727 |
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| Zhou,Kang; Gui,Meng; Li,Pinglan; Xing,Shaohua; Cui,Tingting; Peng,Zhaohui. |
| Vibrio harveyi is considered as a causative agent of the systemic disease, vibriosis, which occurs in many biological fields. The effects of temperatures (12.9-27.1 ºC) and water activity (NaCl% 0.6%-3.4%) on V. harveyi were investigated. The behavior and growth characteristics of V. harveyi was studied and modeled. Growth curves were fitted by using Gompertz and Baranyi models, and the Baranyi model showed a better fittness. Then, the maximum growth rates (µmax) and lag phase durations (LPD, λ) obtained from both Gompertz and Baranyi model were modeled as a combination function of temperature and water activity using the response surface and Arrhenius-Davey models for secondary model. The value of r², MSE, bias and accuracy factor suggest Baranyi model... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Vibrio harveyi; Modelling; Temperature; Water activity. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822012000400018 |
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| Zimmermann,M; Miorelli,S; Massaguer,P.R; Aragão,G.M.F. |
| The study of thermal resistant mould, including Byssochlamys nivea, is of extreme importance since it has been associated with fruit and fruit products. The aim of this work is to analyze the influence of water activity (a w) and ascospore age (I) on the growth of Byssochlamys nivea in pineapple juice. Mold growth was carried out under different conditions of water activity (a w) (0.99, 0.96, 0.95, 0.93, 0.90) and ascospore age (I) (30, 51, 60, 69, 90 days). Growth parameters as length of adaptation phase (λ), maximum specific growth rate (µmax) and maximum diameter reached by the colony (λ) were obtained through the fit of the Modified Gompertz model to experimental data (measuring radial colony diameter). Statistica 6.0 was used for statistical analyses... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Byssochlamys nivea; Mould growth; Pineapple juice; Water activity; Ascospore age. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822011000100025 |
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| Palacios-Cabrera,Héctor; Taniwaki,Marta Hiromi; Hashimoto,Jorge Minoru; Menezes,Hilary Castle de. |
| The objective of this paper was to determine the influence of three culture media with different water activities, times of incubation and temperatures on the growth of A. ochraceus, A. carbonarius and A. niger. Spores of A. ochraceus, A. carbonarius and A. niger were inoculated onto three culture media: Czapeck Yeast extract Agar (CYA), Dichloran 18% Glycerol Agar (DG18) and Malt Yeast extract 40% Glucose Agar (MY40G). The plates were incubated at five different temperatures (8, 25, 30, 35 and 41ºC). The growth of fungi was evaluated every 24h, measuring the colony diameter (mm). None of the species grew at 8ºC in any culture media. For A. carbonarius, 30ºC was the best temperature for growth while for A. niger temperatures above 30ºC were better in all... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Aspergillus ochraceus; Aspergillus carbonarius; Aspergillus niger; Growth measurement; Water activity; Temperature. |
| Ano: 2005 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822005000100005 |
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| Zeymer,Juliana Soares; Corrêa,Paulo Cesar; Oliveira,Gabriel Henrique Horta de; Araujo,Marcos Eduardo Viana de; Magalhães,Diana Soares. |
| ABSTRACT Studies about the thermodynamic properties of ryegrass seeds are necessary to improve post-harvest processes, relating the factors that affect product quality with the interaction between water and its chemical components. Given the importance of recognizing and understanding the intrinsic behavior of water in ryegrass seeds and providing data for the improvement of industrial drying equipment, this work aimed to calculate and evaluate the thermodynamic properties of moisture desorption of ryegrass seeds as a function of the equilibrium moisture content. Ryegrass seeds with initial moisture content of 10.4 (% d.b.) was used. The equilibrium moisture content of seeds was determined by static-gravimetric method at different temperatures (10, 20, 30,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Gibbs free energy; Entropy; Enthalpy; Water activity; Chung Pfost.. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542020000100202 |
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| Pacheco,Ariane Mendonça; Martins,Maristela. |
| The impact of automatic and manual shelling methods during manual/visual sorting of different batches of Brazil nuts from the 2010 and 2011 harvests was evaluated in order to investigate aflatoxin prevention.The samples were tested as follows: in-shell, shell, shelled, and pieces in order to evaluate the moisture content (mc), water activity (Aw), and total aflatoxin (LOD = 0.3 µg/kg and LOQ 0.85 µg/kg) at the Brazil nut processing plant. The results of aflatoxins obtained for the manually shelled nut samples ranged from 3.0 to 60.3 µg/g and from 2.0 to 31.0 µg/g for the automatically shelled samples. All samples showed levels of mc below the limit of 15%; on the other hand, shelled samples from both harvests showed levels of Aw above the limit. There were... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Bertholletia; Water activity; Moisture. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000200023 |
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| Pedro,Maria Angélica Marques; Telis-Romero,Javier; Telis,Vânia Regina Nicoletti. |
| The sorption behavior of dry products is generally affected by the drying method. The sorption isotherms are useful to determine and compare thermodynamic properties of passion fruit pulp powder processed by different drying methods. The objective of this study is to analyze the effects of different drying methods on the sorption properties of passion fruit pulp powder. Passion fruit pulp powder was dehydrated using different dryers: vacuum, spray dryer, vibro-fluidized, and freeze dryer. The moisture equilibrium data of Passion Fruit Pulp (PFP) powders with 55% of maltodextrin (MD) were determined at 20, 30, 40 and 50 ºC. The behavior of the curves was type III, according to Brunauer's classification, and the GAB model was fitted to the experimental... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Water activity; Maltodextrin; Freeze drying; Spray drying; Vaccum drying; Vibrofluidized bed. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000400024 |
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| Ferreira,Valquíria Cardoso da Silva; Martins,Terezinha Domiciano Dantas; Batista,Eleonore de Souza; Santos,Esmeralda Paranhos dos; Silva,Fábio Anderson Pereira da; Araújo,Íris Braz da Silva; Nascimento,Márcia Cristina Oliveira do. |
| The objective of this study was to evaluate the physicochemical and microbiological parameters of pork meat submitted to dry salting. Sodium chloride (NaCl) was added at levels of 0%, 2.5%, 5%, 7.5% or 10% by the meat weight. Dry salting technique was used, which consists of rubbing the sodium chloride manually, followed by a rest period. The data were submitted to analysis of variance using a completely randomized experimental design. The means were compared by Duncan test at 5%. The salting process reduced (P < 0.05) humidity and water activity, and it increased (P < 0.05) ash, chloride, palmitic acid, and water holding capacity levels compared to those of the control. Luminosity (L*) was lower (P < 0.05) in the control, and a* color was more... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Water activity; Salting; Meat quality. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000200025 |
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| Dávila Lezama, María del Rosario. |
| Existe poca información referente a conservas como tal, contrariamente la información relativa a mermeladas y jaleas es abundante. Por lo anterior, el marco teórico que compone esta tesis, se basa en información relativa a mermeladas. Las mermeladas tradicionalmente se caracterizan por ser alimentos de alta densidad energética, con propiedades sensoriales muy atractivas para los consumidores por su sabor, aroma, color y su estabilidad durante el almacenamiento. En el presente trabajo, los parámetros que nos permitieron evaluar una conserva fueron °Brix, pH, actividad de agua (aw) y viscosidad. Al analizar los parámetros de los tratamientos realizados podemos considerar que los tratamientos T3 y T4 de carambolo 60% - piña 40% cumplen con las características... |
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Palavras-chave: Mermeladas; Grados Brix; Actividad de agua; PH; Pectina; Jam; Sugar concentration; Water activity; Pectin; Maestría Tecnológica; Agroindustria. |
| Ano: 2010 |
URL: http://hdl.handle.net/10521/325 |
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| Villena,Gretty K; Gutiérrez-Correa,Marcel. |
| Lignocellulolytic enzyme production by Aspergillus niger was compared both in submerged fermentation (SF) and biofilm fermentation (BF) at varying water activities. Maximal filter paper activity, endoglucanase and xylanase activities were much higher in BF (2.96, 4.7 and 4.61 IU ml-1, respectively) than in SF cultures (1.71, 1.31 and 2.3 IU ml-1, respectively) but biomass yields were lower in BF than in SF (0.338 g g-1 and 0.431 g g-1, respectively). In the presence of 20% ethylene glycol (a w = 0.942) the enzyme activities decreased in both systems but BF still had higher levels (1.0, 1.0 and 2.6 IU ml-1, respectively) than SF cultures (0.6, 0.7 and 1.5 IU ml-1, respectively). An increase in xylanase specific activity of more than 2 fold (from 4.2 to 10.2... |
| Tipo: Journal article |
Palavras-chave: Biofilm; Cellulase; Ethylene glycol; Water activity; Xylanase. |
| Ano: 2007 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582007000100012 |
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| Registros recuperados: 28 | |
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