Effects of freezing and frozen storage on the physicochemical and sensory characteristics of four types of goat's cheese

Summary Physicochemical and organoleptic properties were studied in two batches of four different types of goat's milk cheese: fresh, washed curd, soft with surface flora, and Majorero, frozen for four months prior to ripening and/or chilled storage. Frozen storage did not produce significant changes in the rheological or sensory characteristics of the cheeses, except in the case of fresh cheese, the textural characteristics of which were adversely affected. The level of proteolysis, estimated from the amino-acid nitrogen, was higher in the pre-frozen washed curd, soft with surface flora, and Majorero cheeses. The level of lipolysis was comparable, except in the soft cheese with surface flora, which presented higher levels of free fatty acids when stored frozen before ripening.

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Einfluß des Gefrierens und der Gefrierlagerung auf die physikalisch-chemischen und organoleptischen Eigenschaften von vier Ziegenkäsen

Zusammenfassung Aus Ziegenmilch wurden jeweils zwei Chargen von vier spanischen Käsesorten hergestellt: Frischkäse, gewaschene Käsemasse, Weichkäse mit Oberflächenflora und Majorero -Käse. Von jeder Charge wurde die Hälfte gefroren gelagert und erst nach vier Monaten auf die übliche Weise gereift und/oder gekühlt aufbewahrt. Die physikalisch-chemischen und organoleptischen Eigenschaften wurden danach untersucht. Im Vergleich mit Käsen, die nicht gefroren gewesen waren, ergaben sich keine wesentlichen Unterschiede in den rheologischen und sensorischen Eigenschaften, mit Ausnahme bei den Frischkäsen, bei dem sich die Textur durch die Aufbewahrung in gefrorenem Zustand verschlechtert hatte. Der Gehalt an freien Aminosäuren, ein Maß für die Proteolyse, war höher in der gewaschenen Käsemasse, in dem Weichkäse mit Oberflächenflora und in dem Majorero-Käse, die vier Monate gefroren gewesen waren. Durch die Gefrierlagerung hatte sich der Fettabbau nicht verändert, mit Ausnahme bei dem Käse mit Oberflächenflora, bei dem der Gehalt an freien Fettsäuren erhöht war im Vergleich mit dem Käse, der nicht vier Monate gefriergelagert worden war.

     

Secondary Metabolic Profile as a Tool for Distinction and Characterization of Cultivars of Black Pepper (Piper nigrum L.) Cultivated in Pará State,Brazil

This study evaluated the chemical compositions of the leaves and fruits of eight black pepper cultivars cultivated in Pará State (Amazon, Brazil). Hydrodistillation and gas chromatography–mass spectrometry were employed to extract and analyze the volatile compounds, respectively. Sesquiterpene hydrocarbons were predominant (58.5–90.9%) in the cultivars “Cingapura”, “Equador”, “Guajarina”, “Iaçará”, and “Kottanadan”, and “Bragantina”, “Clonada”, and “Uthirankota” displayed oxygenated sesquiterpenoids (50.6–75.0%). The multivariate statistical analysis applied using volatile composition grouped the samples into four groups: γ-Elemene, curzerene, and δ-elemene (“Equador”/“Guajarina”, I); δ-elemene (“Iaçará”/“Kottanadan”/“Cingapura”, II); elemol (“Clonada”/“Uthirankota”, III) and α-muurolol, bicyclogermacrene, and cubebol (“Bragantina”, IV). The major compounds in all fruit samples were monoterpene hydrocarbons such as α-pinene, β-pinene, and limonene. Among the cultivar leaves, phenolics content (44.75–140.53 mg GAE·g⁻¹ FW), the enzymatic activity of phenylalanine-ammonia lyase (20.19–57.22 µU·mL⁻¹), and carotenoids (0.21–2.31 µg·mL⁻¹) displayed significant variations. Due to black pepper’s susceptibility to Fusarium infection, a molecular docking analysis was carried out on Fusarium protein targets using each cultivar’s volatile components. F. oxysporum endoglucanase was identified as the preferential protein target of the compounds. These results can be used to identify chemical markers related to the susceptibility degree of black pepper cultivars to plant diseases prevalent in Pará State.     

Cure kinetics and shrinkage model for epoxy-amine systems

Manufacture of most of epoxy resins implies that cure needs to be carried out under pressure. Due to the significance of knowing the influence of the pressure factor in cure kinetics, cure shrinkage of a stoichiometric epoxy-amine system was measured using a pressure-volume-temperature (PVT) analyzer. Recording the specific volume change in the range of temperature from 100 to 180 °C and a pressure of 200 bar we could model the cure kinetics. The Runge-Kutta method was applied to obtain the kinetic constants of the cure reaction. In addition, using the differential scanning calorimeter (DSC) for measurements of 1 bar and the PVT analyzer for pressures of 200, 400, and 600 bar, we also model the kinetic constants as a function of pressure. The results obtained show that the effect of the temperature on the kinetic constants is higher than the effect of pressure. Therefore, both PVT and DSC are complementary techniques to describe the full range of cure kinetic process of epoxy mixtures.     

Design and analysis of single-factor experiments: Analysis of variance of the effect of rice husk ash and commercial fillers in NR compounds

Summary White rice husk ash (WRHA) and black rice husk ash (BRHA) were incorporated into natural rubber (NR) using a laboratory-sized two-roll mill. A conventional vulcanization system was used for curing and physical tests of the NR vulcanized involved determining of tensile and tear resistances. For comparison purposes, precipitated silica (Zeosil-175) and carbon black (N774) were used too. Using the analysis of variance of single-factor experiments, it can be concluded that: BRHA is non-reinforcing filler and its use is limited to 20 phr; WRHA is semi-reinforcing filler and the variation of filler loading (0 up to 50 phr) causes the maximum variation upon tensile strength of NR compounds; and, that although carbon black and silica are reinforcing fillers, a real reinforcement is reached up to 20 phr for tensile strength.     

CALIBRATION OF THE METHOD TO MEASURE BUBBLE PROPERTIES IN 2D FLUIDIZED BEDS

The purpose of the present work is to demonstrate the reliability of a digital image processing technique. A CCD (Charge Coupled Device) is used to perform an investigation on the bubble properties of a 2D gas-solid fluidized bed, and the aim of this study is to establish a criterion in order to reject all images that could not be interpreted as bubbles. This may lead to an alteration of the information obtained. The two-dimensional fluidized bed is 20 cm wide and at least 20 cm high, and the field of view of the camera is 12.54 cm wide and 12.99 cm high. In this way, bubbles could be totally or partially placed into this field of view so that a partial image of a bubble could be analyzed as a whole bubble. With this calibration, a geometric decision criterion for the rejection of nonbubble images was developed.     

Variability for oil and fatty acid composition in castorbean varieties

Thirty-six castorbean varieties were surveyed for oil and fatty acid composition, in order to determine variability of these seed compounds. A large variability of seed oil percentage was observed, ranging from 39.6 to 59.5%. Concerning the fatty acids, little variability was observed for ricinoleic acid, which was the most abundant in the oil, ranging from 83.65 to 90.00%. The other fatty acids appeared in small concentrations and showed a small range: 0.87 to 2.35, 0.68 to 1.84, 2.96 to 5.64, 3.19 to 5.98, and 0.34 to 0.91%, for palmitic, stearic, oleic, linoleic, and linolenic acid, respectively. Non-significant correlations were observed between fatty acids and seed oil percentage. However, significant correlations were observed among fatty acid concentrations: positive and negative ones. These significant correlations could be associated with the biosynthetic pathways of the fatty acids, which are not fully elucidated. They suggest, however, that selection for a particular fatty acid will tend to increase those positively correlated, and decrease those negative ones. Selection and plant breeding techniques could then be applied to modify the oil content of the castorbean seeds, considering the variability observed. For the fatty acid composition, however, the variability was not large enough to make substantial changes in their concentrations by selection procedures. More varieties should be surveyed to find out if such variability is available.     

Fatty acid esters with short‐chain alcohols in two‐phase olive pomace oils

Two‐phase decanter olive pomace (TPOP) is the by‐product of a centrifugation system, used to produce olive oil, that separates olive oil and moist pomace. The water content in these olive pomaces is about 70%, while it was 45‐50% in the olive pomace stemming from three‐phase systems (oil, water, and pomace) and 30% in the old press system. The aim of this work is focused on quantification and changes undergone during olive pomace storage in ponds of esters of fatty acids with short‐chain linear alcohols, which can be considered as a refining loss. The results indicate that oil deterioration increases very rapidly, in particular when oil is extracted from the TPOP surface. Special attention should be paid to the storage of TPOP, establishing a maximum of 2 months in all cases.     

Effect of elemental sulfur in the crosslinking reaction of poly(vinyl chloride) with tetramethyl thiuram disulfide

The effect of elemental sulfur (S₈) and tetramethyl thiuram disulfide (TMTD) on the chemical crosslinking of PVC is studied. The tensile strength, elongation at break, and gel content of crosslinked and uncrosslinked PVC molded samples, cured at different times in hot air, are evaluated. It was found that crosslinking PVC with TMTD improves its mechanical properties, and adding S₈ produces a slight improvement. Also, the S₈ presence accelerated the PVC/TMTD crosslinking reaction when the crosslinking reaction was carried out under shear forces, but not when the curing was done in hot air, where the S₈ retards the process.