Search results for "Thermal Treatment"
showing 10 items of 146 documents
Changes in functional properties of vegetables induced by high pressure treatment
2002
Abstract Ultrahigh-pressure (UHP) hydrostatic exposure in excess of 100 MPa is being used to inactivate micro-organisms as well as to induce texture changes to foods without thermal degradation. The UHP process is said not only to preserve flavour and food product taste but also natural properties of biological products. The influence of high pressure on functional properties of a choice of vegetables was evaluated. The treatments were at pressures around 600 MPa and also in combination with elevated temperatures and in comparison with thermal treatment. Carrots, tomatoes and broccoli were investigated (crushed or liquid extracts). The following characteristics were assessed: content of hea…
Interactions between aroma compounds and beta-lactoglobulin in the heat-induced molten globule state
2010
; he present study aims to elucidate the binding of small hydrophobic ligands onto the molten globule state of β-lactoglobulin (BLG). The conversion of the native BLG into a molten globule state was induced by heat treatment at acidic pH. The molten globule state was evidenced by far and near-UV circular dichroism spectra. β-Ionone and guaiacol exhibited a higher binding ability to BLG in the heat-induced molten globule state compared to unheated BLG, as assessed by protein surface hydrophobicity measurements, using 6-propionyl-2-(dimethylamino)naphthalene (PRODAN) fluorescent probe. The binding sites of the two aroma compounds were determined by 2D nuclear magnetic resonance (NMR) spectro…
Extended Validation of Dynamic Irreversible Thermoporation: A Novel Thermal Process for Microbial Inactivation
2015
A novel thermal treatment for microorganism inactivation, characterized by a very rapid temperature increase (up to 30°C/s) and a low final temperature (up to 65°C) maintained for a relatively short holding time, has been recently presented and tested by the authors, showing microbial load reduction greater than 5 log units against several common bacteria and yeasts. With the aim of extending the possible use of the new thermal treatment to a wider microorganisms class, in this work the dynamic irreversible thermoporation (DIT) treatment was further tested on a well-known thermoresistant strain, the Enterococcus hirae: The results of these new experimental tests confirmed the reliability of…
Formation of nanostructures in Eu3+ doped glass-ceramics: an XAS study.
2012
We describe the results of x-ray absorption experiments carried out to deduce structural and chemical information in Eu(3+) doped, transparent, oxyfluoride glass and nanostructured glass-ceramic samples. The spectra were measured at the Pb and Eu-L(III) edges. The Eu environment in the glass samples is observed to be similar to that of EuF(3). Complementary x-ray diffraction experiments show that thermal annealing creates β-PbF(2) type nanocrystals. X-ray absorption indicates that Eu ions act as seeds in the nanocrystal formation. There is evidence of interstitial fluorine atoms around Eu ions as well as Eu dimers. X-ray absorption at the Pb-L(III) edge shows that after the thermal treatmen…
Effect of a physical pre-treatment and drying on carotenoids of goji berries ( Lycium barbarum L.)
2018
In order to evaluate the influence of an abrasive pre-treatment and drying at 50 °C, 60 °C, 70 °C of goji fruits (Lycium barbarum L.), changes in colour and carotenoids were studied. An extraction method was modified and adapted to assay the main carotenoid esters and saponified carotenoids of goji berries, before and after treatments. Goji berries were confirmed as a high source of zeaxanthin, with zeaxanthin-dipalmitate at about 2 g/kg dry weight. The reliability of the analytical method was confirmed by the high quantitative recoveries, about 100%, a higher repeatability than reference methods and a good reproducibility (lower than 5%). After drying, significant but small carotenoid loss…
The impact of high-temperature, short-time thermal treatment on texture and weight loss of green asparagus
1997
The kinetics of the degradation of texture and loss of weight of green asparagus heated to between 100 and 130 °C was studied. The texture of the asparagus was evaluated with two types of cells fitted to a universal texturometer: one cell measured resistance to cutting with a wire and the other was a Kramer cell. The two methods enabled distinction between the different thermal treatments, although the Kramer cell gave information about the behaviour of parts of the spear further away from the tip. The thermally induced degradation of the texture and loss of weight followed first-order kinetics. With respect to the texture, the parameters obtained with the wire cell 2.5, 5 and 7.5 cm from t…
Effects of ultrasound and high pressure on physicochemical properties and HMF formation in Turkish honey types
2018
Abstract In industrial production, thermal processing of honey at 50 °C commonly induces liquefaction, i.e. it reduces the crystal count and viscosity and delays any subsequent crystallization. Unfortunately, thermal treatment can generate toxic 5-hydroxymethylfurfural (HMF), thereby resulting in quality reduction. Considering this, the present work aims at evaluating the influence of (two) processing technologies as alternatives to thermal processing of honey, namely high hydrostatic pressure (HHP; P = 220–330 MPa, T = 50/60 °C, t = 23/106 min), and ultrasound processing (US; at 24 kHz). The quality parameters evaluated for honey included liquefaction time, HMF content, diastase number, co…
Solid-state NMR characterization of the structure and thermal stability of hybrid organic-inorganic compounds based on a HLaNb2O7 Dion-Jacobson layer…
2016
Dion-Jacobson phases, like MLaNb2O7, are an interesting class of ion-exchangeable layered perovskites possessing electronic and photocatalytic properties. Their protonated and organo-modified homologues, in particular, have already been indicated as promising catalysts. However, the structural analysis of these highly tailorable materials is still incomplete, and both the intercalation process and thermal stability of the included organic moieties are far from being completely understood. In this study, we present a thorough solid-state NMR characterization of HLaNb2O7·xH2O intercalated with different amounts of octylamine, or with decylamine. Samples were analyzed as prepared, and after th…
Influence of Thermal Annealing on the Thermodynamic and Mass-Transfer Kinetic Properties of d- and l-Phenylalanine Anilide on Imprinted Polymeric Sta…
1999
An investigation of the material, chromatographic, thermodynamic, and kinetic properties of thermally treated (i.e., annealed) polymeric stationary phases imprinted with l-phenylalanine anilide (l-PA) was carried out. The imprinting procedure of the solid phase used in this study was the same as for the untreated imprinted stationary phase studied previously. However, after polymerization, these new stationary phases were treated at elevated temperatures (50, 120, 140, and 160 °C) for 24 h. The treatment at 120 and 140 °C led to a larger decrease in the retention of l-PA than that of d-PA. The polymer treated at 160 °C could no longer resolve the d,l-PA racemate. The heat treatments were ac…
Isomerization of 9c11t/10t12c CLA in Triacylglycerols
2010
Published version of an article in the journal: Lipids . The original publication is available at Spingerlink. http://dx.doi.org/10.1007/s11745-010-3452-x Isomers of conjugated linoleic acid from 7t9c through 12t14t can be induced by thermal treatment of triacylglycerol samples of 9c11t or 10t12c fatty acids in glass tubes. The formation of conjugated linoleic acids (CLAs) has been observed during thermal induction of the above-mentioned triacylglycerols at 250, 280 and 320A degrees C. The concentrations of isomers formed in the mixture varied depending on the temperature and duration of the heating experiments. The objective of this study was to find a suitable thermal induction temperatur…