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| AL-Dairi, Mai; Pathare, Pankaj B. |
| Quality deterioration in tomato along the supply chain due to postharvest losses has become a continual challenge in Middle East countries. The aim of this study is to determine the changes in tomato quality parameters during storage. Fresh tomatoes were purchased from the Central Market of Fruits and Vegetables and stored at 10oC and 22oC for 12 days to assess color, weight loss, firmness and TSS parameters. Statistical analysis like (R2, X2, SE and RMSE) and ANOVA were performed using SPSS software. Experimental results showed a high significant impact (p < 0.05) in tomato quality parameters such as color, firmness and weight loss stored at 22oC. Storage at 22oC had a rapid alteration of a* and L* parameters to the darker region. A slow increase... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Color; Firmness; Kinetic model; Quality; Tomato. |
| Ano: 2021 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/6423 |
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| Marques,Barbara Celuppi; Jorge,Luiz Mario de Matos; Jorge,Regina Maria Matos. |
| The hydration kinetics of transgenic corn types flint DKB 245PRO, semi-flint DKB 390PRO, and dent DKB 240PRO was studied at temperatures of 30, 40, 50, and 67 °C. The concentrated parameters model was used, and it fits the experimental data well for all three cultivars. The chemical composition of the corn kernels was also evaluated. The corn cultivar influenced the initial rate of absorption and the water equilibrium concentration, and the dent corn absorbed more water than the other cultivars at the four temperatures analyzed. The effect of hydration on the kernel texture was also studied, and it was observed that there was no significant difference in the deformation force required for all three corn types analyzed with longer hydration period. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Diffusion; Kinetic model; Mass transfer; Cereals and grains; Chemical composition; Physical properties; Food properties. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000100013 |
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| Bardin, Antoine; Le Gac, Pierre Yves; Cérantola, Stéphane; Simon, Gaelle; Bindi, Hervé; Fayolle, B.. |
| A hydrolytic kinetic model predicting chains scissions of a polyurethane elastomer (TPU) containing an anti-hydrolysis agent (stabilization via carbodiimide) was developed. This model is based on four components: uncatalysed hydrolysis, acid-catalysed hydrolysis, carboxylic acid dissociation and competitive carbodiimide-based deactivation of acid. Protons were considered as the key catalyst responsible for the hydrolysis. Model parameters were determined by fitting experimental data measured on unstabilized and stabilized TPUs, aged in immersion from 40 to 90 °C. Scission kinetics were predicted for immersion and 50% relative humidity conditions, from 10 to 100 °C. Structure-failure property relationships were also investigated, between molar mass and... |
| Tipo: Text |
Palavras-chave: Thermoplastic elastomer; Hydrolysis; Kinetic model; Structure-property relationships. |
| Ano: 2020 |
URL: https://archimer.ifremer.fr/doc/00588/70044/67978.pdf |
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| Tsuboi, Kazumasa; Ohara, Ami; Matsushita, Koki; Yamada, Daiju; Santiago, Dennis Marvin; Kawakami, Sakura; Koaze, Hiroshi; Yamauchi, Hiroaki. |
| Pullman type white breads with or without Yudane dough at 10 and 20% (w/w, flour base) were made by the no first fermentation method. Yudane dough was prepared by mixing boiling water and flour at a 1:1 ratio. The breads were stored at various temperature conditions and then subjected to analyses of bread hardening (temporal changes in hardness), hardening rate constant of bread (HRC), and simulation of hardening behavior using a hardening model. The results were as follows: The hardening of all breads slowed with the increase in storage temperature. The hardening of breads made with Yudane dough (Yudane breads) was slower than that without Yudane dough (Control) at any storage temperature. The HRC of all breads sharply decreased with the increase in... |
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Palavras-chave: Bread; Temperature; Hardening; Kinetic model; Simulation. |
| Ano: 2017 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/4484 |
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| Vistoso G,Erika Marina; Bolán,Nanthi S; Theng,Benny K. G; Mora,María de la Luz. |
| The kinetics for the sorption of molybdate and phosphate by four Chilean Andisols have been determined. About 55%o of the molybdate and 61% of the phosphate was sorbed in the first 0.5 h, after which sorption slowly increased, reaching 90%o for molybdate and 97% for phosphate after 72 h. At the same time, OH¯ ions were released into the external solution, raising its pH by 0.85 units for molybdate and by 0.65 units in the case of phosphate. These observations indicated that both anions were sorpbed by a ligand exchange mechanims. Among the five kinetic models examined (),Table, 2 the Elovich equation gave the best fit of the experimental data (R² = 0.93 to 0.97, standard error = 0.35 to 0.94). The sorption rate constant (α) for both anions was... |
| Tipo: Journal article |
Palavras-chave: Al- and Fe-oxide; Chilean Andisols; Kinetic model; Molybdate and phosphate. |
| Ano: 2009 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-27912009000100005 |
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