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| Registros recuperados: 24 | |
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| Chire-Fajardo,Gabriela Cristina; Valdivia-Arrunategui,Rocío Alicia; Orihuela-Rivera,Carmen Adela; Ureña- Peralta,Milber Oswaldo. |
| Abstract: The quality of the main chocolates marketed in Peru was determined. The physical aspect: color (C *, H *, IB), hardness and particle size, as well as physicochemical: water activity (aw), moisture, fat and ash, correlating with the declaration of ingredients presented in the packaging. We evaluated 30 experimental units of chocolates (imported, domestic, dark chocolate and milk) by experimental methods, randomly acquired from different establishments. The difference between color and hardness by origin was attributed to the dairy component. Dark chocolate had lower values of color components (8.75 ± 0.94 C *, 7.60 ± 4.71 H * and 28.46 ± 0.86 IB) than milk constituents (15.04 ± 2.78 C, 34.59 ± 7.46 H * and 34.55 ± 2.87 IB) and in hardness values... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Ash; Color; Fat; Moisture; Particle size; Texture; Water activity. |
| Ano: 2017 |
URL: http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0120-28122017000200164 |
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| Macías-Ganchozo,Edgar Ruperto; Bello-Moreira,Italo Pedro; Trueba-Macías,Sabrina Liz; Anchundia-Muentes,Xavier Enrique; Anchundia-Muentes,Manuel Eduardo; Bravo-Moreira,Celio Danilo. |
| Abstract The aim of the present research was to know the shelf life of dehydrated tropical fruits based on an indirect type solar dryer, which was designed and developed under the conditions of Calceta, Bolívar canton of Manabí province, Ecuador. Due to the banana fruit physical and chemical characteristics exhibited during the process of dehydration by radiation, satisfactory results were obtained, superior to those obtained in fruits of mamey and pineapple. For example, moisture in banana with 80.22% dropped to 10.35%; in relation to protein ratio, which had achieved an increasing from 1.27% in its fresh state to 2.18% and in fiber contents from 0.88% in its fresh state to 2.41%. The microbiological analyzes determined the shelf life of the estimated... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Absorption; Convective multi-flash drying process (CMDF); Fruit dehydration; Fruit postharvest; Solar energy; Water activity. |
| Ano: 2018 |
URL: http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0120-28122018000100030 |
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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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| Mudalal,S; Petracci,M. |
| ABSTRACT This study aims to evaluate the possibility to formulate low-sodium bicarbonate-marinated turkey breast meat. In total, 60 meat cuts (100 × 50 × 30mm) were divided into four treatments: B1 (0.5% sodium bicarbonate and 0% sodium chloride replacement), B2 (0.5% sodium bicarbonate and 15% sodium chloride replacement), B3 (0.5% sodium bicarbonate and 30% sodium chloride replacement), and B4 (0.5% sodium bicarbonate and 45% sodium chloride replacement). The results showed that sodium replacement up to 45% had no impact on texture (as represented by Allo-Kramer shear values) and water activity. After cooking, Group B1 exhibited the highest L* value (72.1) and the lowest b* (6.6) when compared to other groups. In conclusion, replacing sodium chloride... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Chemical composition; Water activity; Texture; Sensory.. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2019000300316 |
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| Isquierdo,Eder P.; Caldeira,Daniela S. A.; Siqueira,Valdiney C.; Martins,Elton A. S.; Quequeto,Wellytton D.. |
| ABSTRACT This study aimed to obtain and evaluate thermodynamic properties and hygroscopic equilibrium isotherms of urunday seeds as a function of air relative humidity and temperature, as well as identify the best-fitted mathematical models for adsorption phenomenon. A static-gravimetric method was used to obtain hygroscopic equilibrium moisture content. Seeds were placed in airtight containers with different saturated saline solutions for relative humidity control. These were then kept in BOD incubator chambers at 10, 20, 30, and 40 °C. Hygroscopic equilibrium moisture content decreased as temperature increased, for the same water activity. The Sigma-Copace model best-fitted seed adsorption data for equilibrium water activity intervals between 0.1129 and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Water activity; Isokinetic; Sorption isotherms; Myracrodruon urundeuva; Relative humidity. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162020000300374 |
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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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| 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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| Oliveira,Daniel E. C. de; Resende,Osvaldo; Costa,Lílian M.; Silva,Glicélia P.; Sales,Juliana de F.. |
| ABSTRACT ‘Sucupira-branca’ (Pterodon emarginatus Vogel) is a tree from ‘Cerrado’ and stands out mainly for its pharmacological properties; however, there are no technological information about its post-harvest operations. Thus, the aim of this study was to determine the sorption isotherms of ‘sucupira-branca’ fruits for different air conditions and obtain the values of desorption isosteric heat, depending on the equilibrium moisture content of the product. The equilibrium moisture content of ‘sucupira-branca’ fruits was determined by dynamic method for temperatures of 25, 30, 35 and 40 °C and water activities for each temperature between 0.270 and 0.775. The models Chung-Pfost, Copace, Modified Halsey, Oswin Modified and Sigma Copace obtained high... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Equilibrium moisture content; Isotherms; Water activity; Isosteric heat; Copace. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662017000400285 |
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| Cavalcante,Maisa D.; Plácido,Geovana R.; Oliveira,Daniel E. C. de; Freitas,Bheatriz S. M. de; Cagnin,Caroline; Oliveira,Déborah de S.. |
| ABSTRACT Yellow mombin has high nutritional value but is very perishable. Foam mat drying is a method that has been widely used to preserve liquid and semi-solid powdered foods. In this context, the aim of this study was to determine desorption isotherms and isosteric heat of yellow mombin (Spondias mombin L.) foam for different conditions of temperature and water activity. Powdered yellow mombin pulp was obtained by drying in forced-air oven regulated to 60 ° C. The indirect static method was used to determine the isotherms and isosteric heat, whereas water activity (aw) was determined using the Hygropalm-HP23AW-A analyzer. A B.O.D. incubator, set at 10, 20, 30 and 40 °C, was used to control the temperature, and the water activity for each temperature was... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Water activity; Isosteric heat; Hygroscopicity; Mathematical modeling; Spondias mombin L.. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662018000600436 |
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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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| 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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| 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: 24 | |
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