Academic literature on the topic 'Physicochemical process'
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Journal articles on the topic "Physicochemical process"
Ramos, J. G., A. R. Vasconcellos, and Roberto Luzzi. "Physicochemical aspects of an industrial process." International Journal of Quantum Chemistry 65, no. 3 (1997): 277–85. http://dx.doi.org/10.1002/(sici)1097-461x(1997)65:3<277::aid-qua8>3.0.co;2-t.
Full textZheng, Mingfeng, Junsheng Fu, Xin Liu, Ruolin Hou, Yiping Huang, Kaiqiang Xu, Xiaoping Wu, and Wenxiong Lin. "Physicochemical properties and the extraction process of natural melanin from Auricularia polytricha." SDRP Journal of Food Science & Technology 4, no. 1 (2019): 1–12. http://dx.doi.org/10.25177/jfst.4.1.2.
Full textde OCA-FLORES, ERIC M., OCTAVIO A. CASTELÁN-ORTEGA, JULIETA G. ESTRADA-FLORES, and ANGÉLICA ESPINOZA-ORTEGA. "Oaxaca cheese: Manufacture process and physicochemical characteristics." International Journal of Dairy Technology 62, no. 4 (November 2009): 535–40. http://dx.doi.org/10.1111/j.1471-0307.2009.00533.x.
Full textBudiarti, Gita Indah, Lukhi Mulia Shitophyta, Ndaru Okvitarini, Vinna Fajarwaty, and Ayu Damayanti. "Modification blanching process of potato flour using hydrogen rich water." Reaktor 20, no. 4 (December 31, 2020): 161–65. http://dx.doi.org/10.14710/reaktor.20.4.161-165.
Full textSemeniuc, Cristina Anamaria, Ancuţa Mihaela Rotar, Carmen Pop, Ramona Suharoschi, and Sorin Apostu. "The Manufacturing Process and Quality Control of a Holland Type Cheese." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 70, no. 2 (November 13, 2013): 147. http://dx.doi.org/10.15835/buasvmcn-fst:9463.
Full textSun, Jian, Xiangrong You, Ping Wei, Yayuan Zhang, Guoming Liu, Mingjuan Li, Kui Zhou, and Ying Wang. "Optimal process of supercritical carbon dioxide extracting Bama hempseed oil and its physicochemical property." SDRP Journal of Food Science & Technology 4, no. 8 (2019): 912–23. http://dx.doi.org/10.25177/jfst.4.8.ra.578.
Full textIIZUKA, Shunsuke, Yoshinori MOCHIZUKI, Yuri TASHIRO, Hiroo OGAWA, Haruo MIZUNO, and Naomichi Iso. "Physicochemical Properties of Pork Meat during Salting Process." NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI 43, no. 5 (1996): 488–92. http://dx.doi.org/10.3136/nskkk.43.488.
Full textPickles, C. A., J. M. Toguri, and R. A. Bergman. "A Physicochemical Study of the Black Cyanide Process." Canadian Metallurgical Quarterly 41, no. 3 (September 2002): 299–308. http://dx.doi.org/10.1179/cmq.2002.41.3.299.
Full textCarillo, Petronia, Domenico Cacace, Maria de Rosa, Ermanno De Martino, Concettina Cozzolino, Francesco Nacca, Rosaria D’Antonio, and Amodio Fuggi. "Process optimisation and physicochemical characterisation of potato powder." International Journal of Food Science & Technology 44, no. 1 (January 2009): 145–51. http://dx.doi.org/10.1111/j.1365-2621.2007.01696.x.
Full textPaillat, T., J. M. Cabaleiro, H. Romat, and G. Touchard. "Flow electrification process: the physicochemical corroding model revisited." IEEE Transactions on Dielectrics and Electrical Insulation 16, no. 2 (April 2009): 359–63. http://dx.doi.org/10.1109/tdei.2009.4815164.
Full textDissertations / Theses on the topic "Physicochemical process"
Adavalli, Sharat Chandra. "Extrusion and physicochemical properties of soy-whey protein meat analog." Diss., Columbia, Mo. : University of Missouri-Columbia, 2007. http://hdl.handle.net/10355/6272.
Full textThe entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf file. Title from title screen of research.pdf file (viewed on January 16, 2008) Includes bibliographical references.
Belghiti, Alaoui Abderrahim. "Nature des polysaccharides issus du process d'extraction du saccharose à partir de la betterave." Vandoeuvre-les-Nancy, INPL, 1993. http://docnum.univ-lorraine.fr/public/INPL_T_1993_BELGHITI_ALAOUI_A.pdf.
Full textBarazani, Bruno. "Investigações sobre a sinterização de sílica vítrea por plasma pulsado." Universidade de São Paulo, 2011. http://www.teses.usp.br/teses/disponiveis/3/3152/tde-04112011-143427/.
Full textThe production of vitreous silica by the spark plasma sintering (SPS) process, starting from raw materials of different structures (crystalline and amorphous) and granulometry were investigated. Analysis of X-ray diffraction, optical transmittance, optical and scanning electron microscopy, and density measurements were performed on the sintered compacts. Transparent vitreous silica was fabricated from quartz powder at final temperatures ranging from 1450 and 1600°C while silica nanopowder and silica powder formed transparent compacts at temperatures around 1200°C. Heating rates between 40 and 150° C/min. were used in processes with durations smaller than 40 minutes. Higher heating rates demanded higher final temperatures to complete the fusion process and caused, indirectly, the formation of micro-bubbles agglomerations in the samples produced from the nanopowder. A radial gradient of temperature (decreasing from the center to the border) was observed at the compacts fabricated with the crystalline powders favoring the closure of the open porosity. The presence or the absence of non-fused material and bubbles in the samples was analyzed by X-ray diffraction, optical microscopy and density measurements. The transmittance analysis indicated an almost zero quantity of OH groups in the compacts sintered from crystalline powders and about 20 ppm in the solids fabricated from the sol-gel raw material. Nanopowder samples of silica titania (~6 wt % of titania) were processed with final temperatures of 1200°C and 1400°C presenting blue and black coloration, respectively, and an increase of the titania clusters for the highest temperature. The sintering at temperatures near 1200°C with a holding time of just 4 minutes caused the complete anatase-rutile conversion in titania.
Ben, Nasr Anis. "Performances des procédés physico-chimiques et membranaires pour l'élimination des ions fluorure dans les eaux de forage : application aux eaux tunisiennes." Phd thesis, Université Claude Bernard - Lyon I, 2013. http://tel.archives-ouvertes.fr/tel-01045117.
Full textMachado, Vanessa Goulart. "Obtenção de tomate em pó por atomização = influencia das variaveis de processo na qualidade do produto." [s.n.], 2010. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256469.
Full textDissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: Este trabalho teve como objetivo a obtenção de tomate em pó através do processo de secagem por atomização da polpa de tomate. Os experimentos foram conduzidos utilizando um atomizador de bancada e maltodextrina 10DE foi empregada como agente carreador. Foi utilizado um delineamento central composto rotacional (DCCR) para estudar a influência das seguintes variáveis independentes: temperatura do ar de secagem (153 a 187 °C), vazão de alimentação (0,57 a 0,83 l/h) e concentração de maltodextrina (3,3 a 11,7%). As variáveis de resposta foram o rendimento de produto e as seguintes características do tomate em pó: diâmetro médio de partícula, conteúdo de umidade, atividade de água, densidade do leito, higroscopicidade, solubilidade, tempo de instantaneização, retenção de carotenóides e retenção de ácido ascórbico. Os pós de tomate também foram caracterizados quanto à distribuição de tamanho de partículas e cor. Todas as variáveis mostraram influência significativa sobre as características do produto em pó, sendo que a concentração de maltodextrina foi a variável com efeito significativo sobre a maioria das respostas (rendimento, diâmetro médio de partícula, umidade, densidade do leito, higroscopicidade, tempo de instantaneização, retenção de carotenóides e retenção de ácido ascórbico), além de sua interação com a temperatura do ar de secagem. A análise das superfícies de resposta indicou que a produção de um pó com menor conteúdo de umidade, higroscopicidade, tempo de instantaneização e maior retenção de carotenóides pode ser conseguida utilizando-se temperatura do ar de secagem de 160 °C, vazão de alimentação de 0,62 l/h e concentração de maltodextrina de 10%, considerando a polpa de tomate com 5% de sólidos totais. Para as demais respostas (rendimento, diâmetro médio de partícula, atividade de água, densidade aparente, solubilidade e retenção de ácido ascórbico), os modelos obtidos não foram estatisticamente significativos, dentro da faixa de valores utilizada para cada variável independente do planejamento experimental. O tomate em pó obtido por atomização apresentou grande potencial de utilização, devido às suas propriedades como solubilidade e alta retenção de ácido ascórbico, além do baixo conteúdo de umidade e atividade de água, que facilitam seu armazenamento e transporte
Abstract: The objective of this work was to obtain tomato powder by spray drying of tomato pulp. The process was carried out using a laboratory spray dryer and maltodextrin 10DE was used as carrier agent. A central composite rotatable design (CCRD) was used to estimate the influence of the following independent variables: inlet air temperature (153 to 187 °C), feed flow rate (0.57 to 0.83 l/h) and maltodextrin concentration (3.3 to 11.7%) on the product yield and on the powder properties of the powder. The evaluated characteristics in tomato powder were: mean diameter, moisture content, water activity, bulk density, hygroscopicity, solubility, wetting time, carotenoids retention and ascorbic acid retention. Tomato powder was also characterized for particle size distribution and color. All variables had significant influence on the characteristics of the tomato powder and the maltodextrin concentration was the variable with significant effect on most of the responses (product yield, mean diameter, moisture content, bulk density, hygroscopicity, wetting time, carotenoids retention and ascorbic acid retention), besides its interaction with the inlet air temperature, at a 90% confidence interval. The response surface analysis indicated that obtaining a product with lower moisture content, lower hygroscopicity, lower wetting time and higher carotenoids retention can be achieved by using the inlet air temperature of 160 °C, feed flow rate of 0.62 l/h and maltodextrin concentration of 10%, considering the tomato pulp with 5% total solids. For the responses: process yield, mean diameter, water activity, bulk density, solubility and ascorbic acid retention, the models obtained were not statistically significant, within the levels used for each independent variable in experimental design. Tomato powder, obtained by spray drying, showed a great potential to several applications, due to its properties such as solubility and high ascorbic acid retention, besides the low moisture content and water activity that facilitate its storage and transport
Mestrado
Mestre em Engenharia de Alimentos
Tonon, Renata Valeriano. "Secagem por atomização do suco de açai : influencia das variaveis de processo, qualidade e estabilidade do produto." [s.n.], 2009. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255160.
Full textTese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: O presente trabalho teve como objetivo a obtenção do suco de açaí em pó pelo processo de spray drying. Inicialmente, avaliou-se a influência das condições de processo sobre a umidade, higroscopicidade, a retenção de antocianinas e o rendimento do processo, através de um delineamento composto central rotacional 23 completo. A partir das condições selecionadas nessa primeira etapa (temperatura de secagem de 140ºC, vazão mássica de 15g/min e 6% de agente carreador), foram produzidas partículas utilizando quatro diferentes tipos de agentes carreadores: maltodextrina 10DE, maltodextrina 20DE, goma arábica e fécula de mandioca. Essas partículas foram então submetidas a uma caracterização físico-química, sendo analisadas em relação às seguintes propriedades: umidade, atividade de água, densidade, porosidade, solubilidade, molhabilidade, distribuição do tamanho de partículas, morfologia, cor, polifenóis totais, antocianinas e atividade antioxidante. As amostras produzidas com maltodextrina 20DE e com goma arábica apresentaram maiores valores de umidade e atividade de água, e menor tamanho de partículas., enquanto as produzidas com fécula de mandioca apresentaram menor solubilidade e porosidade e maior densidade aparente e molhabilidade, maior diâmetro médio e maior perda de polifenóis e antocianinas durante o processo de secagem. Em seguida, avaliou-se a estabilidade destas partículas, quando expostas a diferentes umidades relativas, através da construção de isotermas de sorção e da determinação da temperatura de transição vítrea. As amostras produzidas com fécula de mandioca foram apresentaram menor higroscopicidade, seguidas pelas produzidas com maltodextrina 10DE. A temperatura de transição vítrea diminuiu com o aumento do teor de umidade das amostras, confirmando o efeito plasticizante da água sobre esta propriedade. Por fim, realizou-se um estudo da estabilidade das antocianinas e da atividade antioxidante nos pós estocados em diferentes condições de temperatura e umidade relativa. O aumento nessas duas condições resultou em uma maior degradação das antocianinas. A atividade antioxidante das amostras também diminuiu com o aumento da umidade relativa, mas aumentou com o aumento da temperatura de estocagem. As partículas produzidas com maltodextrina 10DE foram as que apresentaram maiores tempos de meia-vida, seguidas pelas produzidas com goma arábica
Abstract: The objective of this work was to obtain a powdered açaí juice by spray drying. The influence of process conditions on the moisture content, hygroscopicity, anthocyanin retention and process yield was evaluated using a 23 experimental design. From the conditions selected in this first section, (inlet air temperature of 140ºC, feed flow rate of 15 g/min and 6% of carrier agent), particles were produced with four types of carrier agents: maltodextrin 10DE, maltodextrin 20DE, gum Arabic and tapioca starch. These particles were then characterized with respect to moisture content, water activity, density, porosity, solubility, wettability, particles size distribution, morphology, color, total polyphenolics, anthocyanin content and antioxidant activity. The samples produced with maltodextrin 20DE and with gum Arabic exhibited the highest moisture content and water activity, and the lowest particles size. The particles produced with tapioca starch were the less soluble, less porous and with the lowest bulk density and wettability, highest mean diameter and highest poliphenolic and anthocyanin loss, during the spray drying process. Particles stability, when exposed to different relative humidities, was evaluated through the construction of sorption isotherms and determination of the glass transition temperature. The samples produced with tapioca starch were the less hygroscopic, followed by those produced with maltodextrin 10DE. Glass transition temperature decreased with increasing moisture content, confirming the plasticizant effect of water on this property. Finally, a study about anthocyanin stability and antioxidant activity of powders stored at different temperatures and relative humidities was carried out. The increase of both these conditions resulted in higher anthocyanin degradation. The antioxidant activity also decreased with increasing relative humidity, but increased with increasing temperature. The particles produced with maltodextrina 10DE showed the highest half-life followed by those produced with gum Arabic
Doutorado
Doutor em Engenharia de Alimentos
Rodríguez, Díaz Julio César. "Secagem de hidrolisado protéico de pele de cação por atomização = otimização do processo de hidrólise e avaliação das características físico-químicas do pó." [s.n.], 2011. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255154.
Full textDissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: O presente trabalho teve como objetivo a obtenção de hidrolisado protéico de pele de cação em pó pelos processos de hidrólise enzimática e secagem por atomização. Na primeira etapa, foi estudado o processo de hidrólise utilizando a enzima comercial ProtamexTM, visando a otimização do processo para a recuperação de peptídeos de baixo peso molecular. A influência da temperatura, do pH e da relação Enzima/Substrato sobre o grau de hidrólise, recuperação de proteína e cinética enzimática foram avaliadas. As condições ótimas de processo foram fixadas em: 51 °C, 4,0% p/p de enzima e pH 7,1. Nessas condições, o hidrolisado obtido foi caracterizado em termos de composição química, composição de aminoácidos e distribuição de tamanho de peptídeo. O grau de hidrólise atingiu 19,3%, recuperou-se 90,3% do total da proteína presente na matéria-prima e o peso molecular foi inferior a 6,5 kDa. Na segunda etapa do projeto, foi avaliada a influência das variáveis do processo de secagem por atomização sobre as propriedades físico-químicas e antioxidantes do hidrolisado protéico de pele de cação em pó, usando maltodextrina (DE=10) como agente carreador. A temperatura do ar e a concentração de agente carreador foram variadas. As respostas analisadas foram a umidade final, a atividade de água, a densidade aparente, a higroscopicidade, o tamanho de partícula e a capacidade antioxidante, determinada pelos métodos de redução do íon férrico (FRAP) e captura do radical catiônico ABTS+0 (TEAC). Os resultados mostraram que a adição de maltodextrina contribuiu significativamente para obtenção de partículas com menor umidade e higroscopicidade e maiores tamanhos de partícula e densidade aparente. Além disso, quanto maior foi a concentração de maltodextrina adicionada, maiores foram os valores de capacidade antioxidante, provavelmente devido à formação de compostos de Maillard durante a secagem
Abstract: The objetive of the present work was to obtain a shark skin protein hydrolysate powder by enzymatic hydrolysis and spray drying. In the first part of this work was studied the enzymatic hydrolysis process by using the commercial enzyme ProtamexTM, aiming the process optimization for recovery of low molecular weight peptides. The influence of temperature, pH and Enzyme/Substrate ratio on the degree of hydrolysis, protein recovery and enzymatic kinetics was evaluated. Optimal conditions were established at: 51°C, 4.0% p/p of enzyme and pH of 7.1. At these conditions, protein hydrolysate was characterized with respect to chemical composition, amino acid composition and peptide size distribution. Degree of hydrolysis achieved 19.3%, 90.3% of total protein was recovered and peptide size was lower than 6,5 kDa. In the second part of the project, the influence of spray drying variables process on physicochemical and antioxidant properties of shark skin protein hydrolysate powders, using maltodextrin (DE=10) as a carrier agent, was evaluated. Air temperature and maltodextrin concentration were varied. The responses analyzed were the final moisture content, water activity, bulk density, hygroscopicity, particle size distribution and antioxidant capacity determined by ferric reduction antioxidant power (FRAP) and ABTS+0 radical cation capture (TEAC) assays. Results showed that maltodextrin addition significantly contributed to obtaining particles with less moisture content, lower hygroscopicity and higher particle size and bulk density. Besides, antioxidant capacity was increased as increasing of maltodextrin concentration, probably due to the formation of Maillard compounds during drying process
Mestrado
Mestre em Engenharia de Alimentos
Birgel, Daniela Becker. "Processo de secagem da glândula mamária de bovinos da raça holandesa: avaliação física da involução da mama e das características físico-químicas, celulares e microbiológicas da secreção láctea durante o período seco." Universidade de São Paulo, 2006. http://www.teses.usp.br/teses/disponiveis/10/10136/tde-31052007-175557/.
Full textIn order to evaluate the involution of the mammary gland of Holstein cows, we examined 44 udders at the end of lactation, during the dry period (last milking, and days 1, 3, 5, 7, 10, 15, 30 and 45 of the dry period), as well as the return to lactation. The mammary glands were thoroughly examined by inspection and palpation before the collection of samples. The lacteal secretion was also inspected. After discarding the first jets of the lacteal secretion, the samples for the microbiological analysis were aseptically collected, followed by the samples for the evaluation of the physicochemical and cellular characteristics - pH, electrical conductivity, chlorides, lactose, fat, protein, total solids, chloride/lactose ratio, California Mastitis Test (CMT) and somatic cell count. The involution process was accompanied by alterations in the consistency of the udder. On the return to lactation, the frequency of udders that were classified as Type III (firm) was higher than that observed before the beginning and on the 45th day of the dry period. The involution process also favored the recovery of the teats, but it did not have any effect over severe prolapses of the teat orifices, leading us to the conclusion that severe prolapses are irreversible, even after long periods without milking. On the initial phase of the dry period, the sudden retention of milk caused a distension, of the udder and of the teats, that gradually decreased along the first week. After the 10th day of the dry period, there was an increase in the number of udders and teats that were no longer distended, indicating that the involution process had ended. Along the process of involution of the mammary gland, we observed that the milk was replaced by a white or cream colored secretion; from the 7th day, a viscous and yellowish secretion was also observed; at the end of the process, on the 45th day, we observed that 40.9% of the udders were producing a pre-colostrum secretion that looked like honey or whey. During the dry period, after the 3rd day of the cessation of lactation, the cows had alterations consistent with those observed in mastitis during lactation or milk retentions. There was a sudden increase in pH, in electrical conductivity, in chlorides, in the chloride/lactose ratio, in protein and in the somatic cell count, as well as a sudden decrease in the lactose content. We observed the following values for the physicochemical and cellular characteristics of the lacteal secretion of healthy cows between the 3rd and the 45th day of the dry period: pH - between 7.08 and 7.34; Electrical Conductivity - between 7.50 and 8.35 mS/cm; Chloride - between 242.20 and 287.66 mg/dl; Lactose - between 1.20 and 2.45 g/dl; Chloride/Lactose Ratio - between 12.99 and 26.40; Fat - between 2.27 and 7.97 g/dl; Protein - between 6.00 and 9.47 g/dl; Total Solids - between 10.73 and 16.35 g/dl; Somatic Cell Count - between 1,930,450 and 6,486,900 cells/ml. From the 5th day of the dry period, none of the samples had negative reactions to the CMT; and between the 7th and the 45th day, all samples had a distinct positive or a strong positive reaction to the CMT. The influence of mastitis during the involution of the udder over the physicochemical and cellular characteristics of the lacteal secretion was partial and restricted to certain moments of the dry period. The differences between the values of these characteristics in udders with or without mastitis, was very small, so these analyses can not be used to diagnose mastitis. There was no statistical difference between the frequency of bacteria isolated from the last milking and from the 45th day of the dry period. The percentage of bacteria isolated from the udders was lower on the return to lactation than during the involution of the mammary gland.
Oliveira, Aurelice Barbosa de. "CaracterizaÃÃo fÃsico-quÃmica, quÃmica e bioquÃmica do suco tropical de manga (Mangifera indica L.) nÃo adoÃado obtido pelo processo hot fill." Universidade Federal do CearÃ, 2006. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=1526.
Full textO presente trabalho teve como objetivo avaliar os parÃmetros fÃsico-quÃmicos e quÃmicos e a atividade da polifenoloxidase (PPO) e peroxidase (POD) nas etapas de processamento e durante a vida de prateleira do suco tropical de manga nÃo adoÃado envasado pelo processo hot fill. Foram retiradas amostras apÃs as etapas de despolpa, homogeneizaÃÃo e pasteurizaÃÃo e do produto logo apÃs o processamento e aos 55, 110 e 165 dias de armazenamento (28ÂC Â 2ÂC). A acidez total titulÃvel, pH, sÃlidos solÃveis totais (ÂBrix), aÃÃcares redutores e totais, Ãcido ascÃrbico, carotenÃides, antocianinas e cor (L*, a* e b*) foram analisados. Os resultados apresentaram que o pH, a acidez total titulÃvel, o conteÃdo de aÃÃcar total e carotenÃides nÃo apresentaram significÃncia estatÃstica ao nÃvel de 5% durante o perÃodo de armazenagem. Foi observada uma maior atividade da PPO durante as etapas de processamento estudadas bem como na vida de prateleira do produto, de um modo geral mantendo-se oscilante. A POD apresentou atividade crescente nas etapas de processamento e em seguida mantendo-se constante durante o armazenamento. Conclui-se que os parÃmetros fÃsico-quÃmicos e quÃmicos para esse produto encontram-se dentro dos limites estabelecidos pela LegislaÃÃo Brasileira e o tratamento tÃrmico nÃo se apresentou eficiente para a inativaÃÃo dessas enzimas, devido possivelmente a presenÃa de isoformas com diferentes graus de termoestabilidade e/ou renaturaÃÃo de isotipos.
O presente trabalho teve como objetivo avaliar os parÃmetros fÃsico-quÃmicos e quÃmicos e a atividade da polifenoloxidase (PPO) e peroxidase (POD) nas etapas de processamento e durante a vida de prateleira do suco tropical de manga nÃo adoÃado envasado pelo processo hot fill. Foram retiradas amostras apÃs as etapas de despolpa, homogeneizaÃÃo e pasteurizaÃÃo e do produto logo apÃs o processamento e aos 55, 110 e 165 dias de armazenamento (28ÂC Â 2ÂC). A acidez total titulÃvel, pH, sÃlidos solÃveis totais (ÂBrix), aÃÃcares redutores e totais, Ãcido ascÃrbico, carotenÃides, antocianinas e cor (L*, a* e b*) foram analisados. Os resultados apresentaram que o pH, a acidez total titulÃvel, o conteÃdo de aÃÃcar total e carotenÃides nÃo apresentaram significÃncia estatÃstica ao nÃvel de 5% durante o perÃodo de armazenagem. Foi observada uma maior atividade da PPO durante as etapas de processamento estudadas bem como na vida de prateleira do produto, de um modo geral mantendo-se oscilante. A POD apresentou atividade crescente nas etapas de processamento e em seguida mantendo-se constante durante o armazenamento. Conclui-se que os parÃmetros fÃsico-quÃmicos e quÃmicos para esse produto encontram-se dentro dos limites estabelecidos pela LegislaÃÃo Brasileira e o tratamento tÃrmico nÃo se apresentou eficiente para a inativaÃÃo dessas enzimas, devido possivelmente a presenÃa de isoformas com diferentes graus de termoestabilidade e/ou renaturaÃÃo de isotipos.
The present work aimed to evaluate the physicochemical and chemical parameters and polyphenoloxidase (PPO) and peroxidase (POD) activity on the processing stages and shelf life of the tropical non sweetened mango juice preserved by hot fill method. The samples were removed afterwards the pulp discharged, homogenation, pasteurization and the product in the end of the processing and after 55, 110 and 165 days of storage (28ÂC Â 2ÂC). Total titratable acidity, pH, total soluble solids (ÂBrix), reducing and total sugar, ascorbic acid, carotenoids, anthocyanins and colour (L*, a* e b*) were analysed. The results showed that pH, total titratable acidity, total sugar content and carotenoids not have a statistical significance at a level of 5% along the storage time. It was observed a higher PPO activity during the studied processing stages and in the shelf life of the product, keeping oscillating in a general manner. The POD showed an increasing activity during the processing stages and keeping stable along the storage. In conclusion the physicochemical and chemical parameters for this product were within the limits established by the Brazilian legislation and the thermal treatment was not efficient to inactivate these enzymes probably due to the possible presence of isoforms with different thermo stability grades and/or isotypes renaturation.
The present work aimed to evaluate the physicochemical and chemical parameters and polyphenoloxidase (PPO) and peroxidase (POD) activity on the processing stages and shelf life of the tropical non sweetened mango juice preserved by hot fill method. The samples were removed afterwards the pulp discharged, homogenation, pasteurization and the product in the end of the processing and after 55, 110 and 165 days of storage (28ÂC Â 2ÂC). Total titratable acidity, pH, total soluble solids (ÂBrix), reducing and total sugar, ascorbic acid, carotenoids, anthocyanins and colour (L*, a* e b*) were analysed. The results showed that pH, total titratable acidity, total sugar content and carotenoids not have a statistical significance at a level of 5% along the storage time. It was observed a higher PPO activity during the studied processing stages and in the shelf life of the product, keeping oscillating in a general manner. The POD showed an increasing activity during the processing stages and keeping stable along the storage. In conclusion the physicochemical and chemical parameters for this product were within the limits established by the Brazilian legislation and the thermal treatment was not efficient to inactivate these enzymes probably due to the possible presence of isoforms with different thermo stability grades and/or isotypes renaturation.
Oliveira, Aurelice Barbosa de. "Caracterização físico-química, química e bioquímica do suco tropical de manga (Mangifera indica L.) não adoçado obtido pelo processo hot fill." reponame:Repositório Institucional da UFC, 2006. http://www.repositorio.ufc.br/handle/riufc/17265.
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The present work aimed to evaluate the physicochemical and chemical parameters and polyphenoloxidase (PPO) and peroxidase (POD) activity on the processing stages and shelf life of the tropical non sweetened mango juice preserved by hot fill method. The samples were removed afterwards the pulp discharged, homogenation, pasteurization and the product in the end of the processing and after 55, 110 and 165 days of storage (28ºC ± 2ºC). Total titratable acidity, pH, total soluble solids (ºBrix), reducing and total sugar, ascorbic acid, carotenoids, anthocyanins and colour (L*, a* e b*) were analysed. The results showed that pH, total titratable acidity, total sugar content and carotenoids not have a statistical significance at a level of 5% along the storage time. It was observed a higher PPO activity during the studied processing stages and in the shelf life of the product, keeping oscillating in a general manner. The POD showed an increasing activity during the processing stages and keeping stable along the storage. In conclusion the physicochemical and chemical parameters for this product were within the limits established by the Brazilian legislation and the thermal treatment was not efficient to inactivate these enzymes probably due to the possible presence of isoforms with different thermo stability grades and/or isotypes renaturation.
O presente trabalho teve como objetivo avaliar os parâmetros físico-químicos e químicos e a atividade da polifenoloxidase (PPO) e peroxidase (POD) nas etapas de processamento e durante a vida de prateleira do suco tropical de manga não adoçado envasado pelo processo hot fill. Foram retiradas amostras após as etapas de despolpa, homogeneização e pasteurização e do produto logo após o processamento e aos 55, 110 e 165 dias de armazenamento (28ºC ± 2ºC). A acidez total titulável, pH, sólidos solúveis totais (ºBrix), açúcares redutores e totais, ácido ascórbico, carotenóides, antocianinas e cor (L*, a* e b*) foram analisados. Os resultados apresentaram que o pH, a acidez total titulável, o conteúdo de açúcar total e carotenóides não apresentaram significância estatística ao nível de 5% durante o período de armazenagem. Foi observada uma maior atividade da PPO durante as etapas de processamento estudadas bem como na vida de prateleira do produto, de um modo geral mantendo-se oscilante. A POD apresentou atividade crescente nas etapas de processamento e em seguida mantendo-se constante durante o armazenamento. Conclui-se que os parâmetros físico-químicos e químicos para esse produto encontram-se dentro dos limites estabelecidos pela Legislação Brasileira e o tratamento térmico não se apresentou eficiente para a inativação dessas enzimas, devido possivelmente a presença de isoformas com diferentes graus de termoestabilidade e/ou renaturação de isotipos.
Books on the topic "Physicochemical process"
Atherton, John H. Process development: Physicochemical concepts. Oxford: Oxford University Press, 1999.
Find full textGerlach, Gerald, and Karl-Friedrich Arndt. Hydrogel sensors and actuators. Heidelberg: Springer, 2009.
Find full textAtherton, John H., and Keith J. Carpenter. Process Development: Physicochemical Concepts (Oxford Chemistry Primers, 79). Oxford University Press, USA, 2000.
Find full textBiomedical and Pharmaceutical Sciences with Patient Care Correlations. Jones & Bartlett Learning, LLC, 2014.
Find full textMcGuiness, C. L., R. K. Smith, M. E. Anderson, P. S. Weiss, and D. L. Allara. Nanolithography using molecular films and processing. Edited by A. V. Narlikar and Y. Y. Fu. Oxford University Press, 2017. http://dx.doi.org/10.1093/oxfordhb/9780199533060.013.23.
Full textBook chapters on the topic "Physicochemical process"
Huaiwei, Zhang, Shi Xiaoyan, Sun Fei, Li Xinlin, and Hong Xin. "Physicochemical Properties of Slags Generated during the Copper Converting Process." In Characterization of Minerals, Metals, and Materials 2013, 371–78. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2013. http://dx.doi.org/10.1002/9781118659045.ch43.
Full textBoumendil, Ilham, Asmae Baggar, Fatima Zohra Yassif, Taoufiq Fechtali, and Amal Safi. "Physicochemical Parameters of Moroccan Fish Salted Waste Desalting of Natural Process." In Advances in Intelligent Systems and Computing, 514–19. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-36671-1_46.
Full textTHIEL, STEPHEN W., DOUGLAS R. LLOYD, and J. M. DICKSON. "Physicochemical Interpretation of the Behavior of a Pressure-Driven Membrane Separation Process." In ACS Symposium Series, 125–39. Washington, D.C.: American Chemical Society, 1985. http://dx.doi.org/10.1021/bk-1985-0281.ch010.
Full textAlex, T. C., Rakesh Kumar, S. K. Roy, and S. P. Mehrotra. "Mechanical Activation of Al-Oxyhydroxide Minerals — Physicochemical Changes, Reactivity and Relevance to Bayer Process." In Light Metals 2012, 15–19. Cham: Springer International Publishing, 2012. http://dx.doi.org/10.1007/978-3-319-48179-1_3.
Full textAlex, T. C., Rakesh Kumar, S. K. Roy, and S. P. Mehrotra. "Mechanical Activation of Al-Oxyhydroxide Minerals - Physicochemical Changes, Reactivity and Relevance to Bayer Process." In Light Metals 2012, 15–19. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2012. http://dx.doi.org/10.1002/9781118359259.ch3.
Full textDeluise, Frank, Lawrence K. Wang, Shoou-Yuh Chang, and Yung-Tse Hung. "Screening and Comminution." In Physicochemical Treatment Processes, 1–19. Totowa, NJ: Humana Press, 2005. http://dx.doi.org/10.1385/1-59259-820-x:001.
Full textGoel, Ramesh K., Joseph R. V. Flora, and J. Paul Chen. "Flow Equalization and Neutralization." In Physicochemical Treatment Processes, 21–45. Totowa, NJ: Humana Press, 2005. http://dx.doi.org/10.1385/1-59259-820-x:021.
Full textChen, J. Paul, Frederick B. Higgins, Shoou-Yuh Chang, and Yung-Tse Hung. "Mixing." In Physicochemical Treatment Processes, 47–101. Totowa, NJ: Humana Press, 2005. http://dx.doi.org/10.1385/1-59259-820-x:047.
Full textShammas, Nazih K. "Coagulation and Flocculation." In Physicochemical Treatment Processes, 103–39. Totowa, NJ: Humana Press, 2005. http://dx.doi.org/10.1385/1-59259-820-x:103.
Full textWang, Lawrence K., David A. Vaccari, Yan Li, and Nazih K. Shammas. "Chemical Precipitation." In Physicochemical Treatment Processes, 141–97. Totowa, NJ: Humana Press, 2005. http://dx.doi.org/10.1385/1-59259-820-x:141.
Full textConference papers on the topic "Physicochemical process"
Paillat, T., J. M. Cabaleiro, H. Romat, and G. Touchard. "Flow electrification process: The physicochemical corroding model revisited." In 2008 IEEE International Conference on Dielectric Liquids (ICDL 2008). IEEE, 2008. http://dx.doi.org/10.1109/icdl.2008.4622492.
Full textChen, Shengbing, Yaohui Zhou, Huashan Yuan, and Feng Wang. "Physicochemical Process for Treatment of Hydrogen Peroxide Wastewater." In 2012 2nd International Conference on Remote Sensing, Environment and Transportation Engineering (RSETE). IEEE, 2012. http://dx.doi.org/10.1109/rsete.2012.6260654.
Full textWardhani, Dyah Hesti, Irsyadia Nindya Wardana, Charis Achmad Tajuddin, and Muhammad Aniq Abdillah. "Antioxidant and physicochemical properties of acid degraded glucomannan." In PROCEEDINGS OF 2ND INTERNATIONAL CONFERENCE ON CHEMICAL PROCESS AND PRODUCT ENGINEERING (ICCPPE) 2019. AIP Publishing, 2020. http://dx.doi.org/10.1063/1.5140937.
Full textSetyawati, Amri, Nadha Yuliningtyas, Aulia Asyura Zamar, and Muhammad Shaleh Zamzamie. "Physicochemical character of nanoencapsulated Kencur (Kaempferia galanga L.) dreg extracts." In 2ND INTERNATIONAL CONFERENCE ON CHEMISTRY, CHEMICAL PROCESS AND ENGINEERING (IC3PE). Author(s), 2018. http://dx.doi.org/10.1063/1.5065049.
Full textTao, Lv, and Huang Lei. "Military equipment reuses camping bathing wastewater by the physicochemical-ultrafiltration process." In 2011 International Conference on Consumer Electronics, Communications and Networks (CECNet). IEEE, 2011. http://dx.doi.org/10.1109/cecnet.2011.5768804.
Full textSandoval Torres, S., L. Reyes López, L. Méndez Lagunas, J. Rodríguez Ramírez, and G. Barriada Bernal. "Physicochemical characterization of mesquite flours." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7707.
Full textDay, G., R. Scripsick, and M. Hoover. "380. Collection of Process-Generated Beryllium (BE) Aerosol Materials for Physicochemical Characterization." In AIHce 2001. AIHA, 2001. http://dx.doi.org/10.3320/1.2765919.
Full textFuentes, Ana, S. Verdú, C. Fuentes, R. Grau, and J. M. Barat. "Reducing sodium content in dry-cured pork loin. A novel process using water vapour permeable bags." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7627.
Full textZheng, Meng, Shan-Yu Zhao, Xin-Xin Zhang, Ping-Hua Zhu, Hai-Xun Xu, and Ya-Li Liu. "SYNTHESIS AND PHYSICOCHEMICAL PROPERTIES OF SiO2 CRYOGELSVIA FACILE SOL-GEL AND FREEZE-DRYING PROCESS." In 2015 International Conference on Material Engineering and Mechanical Engineering (MEME2015). WORLD SCIENTIFIC, 2016. http://dx.doi.org/10.1142/9789814759687_0159.
Full textAstuti, Yayuk, Hartina Ningsih, Arneli, and Adi Darmawan. "Influence of NH4OH concentration in synthesis of bismuth oxide to physicochemical properties and photocatalytic activity in methyl orange degradation." In 2ND INTERNATIONAL CONFERENCE ON CHEMISTRY, CHEMICAL PROCESS AND ENGINEERING (IC3PE). Author(s), 2018. http://dx.doi.org/10.1063/1.5064962.
Full textReports on the topic "Physicochemical process"
McGrail, B. P., B. K. McNamara, G. J. Lumetta, S. V. Mattigod, and S. L. Wallen. Physicochemical Processes Controlling the Source-Term from Tank Residuals. Office of Scientific and Technical Information (OSTI), June 2002. http://dx.doi.org/10.2172/834781.
Full textPackman, Aaron I. The Role of Physicochemical Processes in Sediment Transport by Turbidity Currents. Fort Belvoir, VA: Defense Technical Information Center, September 2001. http://dx.doi.org/10.21236/ada625904.
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