Effects of Spray-Drying Conditions on the Physicochemical Properties of Blackberry Powder

The purpose of this work was to study the effects of spray-drying conditions on the physicochemical characteristics of blackberry powder using a central composite rotatable design. Inlet air temperature (140–180°C) and maltodextrin concentration (5–25%) were employed as independent variables. Moisture content, hygroscopicity, anthocyanin retention, color, powder morphology, and particle size were analyzed. A higher inlet air temperature significantly increased the hygroscopicity of the powder, decreased its moisture content, and led to the formation of larger particles with smooth surfaces. Powders produced with higher maltodextrin concentrations were less hygroscopic, slightly lighter and less red, and had a lower moisture content. Anthocyanin retention was mainly affected by drying temperature due to the heat sensitivity of the pigment. The optimal processing conditions were an inlet air temperature of 140–150°C and maltodextrin concentration of 5–7%. Overall, these results indicate that good quality powders can be obtained by spray drying, with potential applications for the food industry.     

Poloidal Magnetic Field Measurements in a Reversed Field Pinch Plasma by a Far‐Infrared Polarimeter

A multichannel far‐infrared (FIR) polarimeter has been installed in RFX, a Reversed Field Pinch (RFP) plasma experiment, to measure the poloidal magnetic field profile. The polarimeter uses a CH₃OH FIR laser operating at λ=118.8 μm. Faraday rotation measurements on five of six parallel diagnostic chords are used in preliminary investigations of poloidal field profiles. The experimental results are generally found in good agreement with the μ&p model predictions. The choice of the profile of μ = μ₀j·B/B² is discussed. For the reconstruction of the magnetic field profiles a numerical filamentary current equilibrium code is described, where polarimetric data are included as constraints. An alternative method based on the best‐fit of a three‐parameter μ profile to the polarimetric data is also reported. Both methods provide reliable reconstructions of the plasma magnetic field and the results indicate the existence in RFX of hollow μ profiles.     

Evaluation of the mechanical properties and diffusion coefficients of osmodehydrated melon cubes

The objective of this work was to evaluate the influence of osmotic agents, their concentration and temperature, on the mass transfer kinetics and mechanical properties of osmodehydrated melon cubes. Samples were immersed in a hypertonic solution of sucrose or maltose up to 8 h under controlled temperature and agitation. Water loss, sugar gain and mechanical properties were analysed throughout the process. Mass transfer kinetics was modelled according to Peleg and Fick equations. Higher water loss, lower sugar uptake and stress at rupture values more similar to fresh fruit were observed in samples treated with maltose solutions. Peleg’s model showed the best adjustment to all the experimental data, however the k₁ and k₂ parameters did not show a clear trend with the solution concentration or temperature increase. The effective diffusivity obtained using Fick’s equation varied from 3.93 × 10^?9 to 6.45 × 10^?9m² s^?1 for water loss and from 7.57 × 10^?10 to 3.14 × 10^?9m² s^?1 for sugar gain.     

Modelling of mass transfer and texture evaluation during osmotic dehydration of melon under vacuum

The influence of vacuum time and solution concentration on mass transfer and mechanical properties of osmodehydrated melon cubes has been studied. Pulsed vacuum osmotic dehydration (PVOD) was carried out at 30 °C for 4 h, using sucrose solutions (40, 50 or 60°Brix) and applying a vacuum pulse (100 mbar for 5, 10 or 15 min). Kinetics of water loss, solid gain and stress at rupture were analysed, as well as effective diffusivities using the hydrodynamic model. The increase in solution concentration favoured water removal, but no significant effect of vacuum time was observed. The use of less concentrated solutions coupled to the action of vacuum pulse resulted in greater solid uptake. Samples subjected to PVOD using 60°Brix sucrose solution presented greater water loss, lower sugar uptake and better maintenance of fresh fruit texture throughout the process. Diffusion coefficients estimated by the hydrodynamic model showed a good fit to the experimental data.     

Calcium lactate effect on the shelf life of osmotically dehydrated guavas

The effect of calcium lactate on osmodehydrated guavas in sucrose and maltose solutions was monitored during storage under passive modified atmosphere for 24 d at 5 °C. Sample texture and color characteristics, microbial spoilage, sensory acceptance, structural changes, and gas composition inside the packages were periodically evaluated. Calcium lactate inhibited microbial growth on guavas, with yeast and mold counts in the order of 10(2) CFU/g throughout storage. The calcium salt reduced respiration rate of guava products, showing O(2) and CO(2) concentrations around 18% and 3% inside the packages. A firming effect on fruit texture, with up to 5 and 2 times higher stress and strain at failure values and tissue structure preservation could also be attributed to calcium lactate use. However, fruits treated with calcium lactate, osmodehydrated in maltose and sucrose solutions, showed sensory acceptance scores below the acceptability limit (4.5) after 13 and 17 d of storage, respectively.     

Photoluminescence and thermoanalytical studies of complexes based on 5-Cl-8-hydroxyquinoline and calix[4]arene ligands

A innovative 5-Cl-8-oxyquinolinepropoxycalix[4]arene ligand (2) have been prepared, exhibiting, at room temperature, blue fluorescent light emission and resulting in shift band to green fluorescent light (fluorescence mode) in the presence of coordinated Eu(III) and Tb(III) ions. Terbium complex presented phosphorescence emission as noted by typical bands at 490 nm, 545 nm and 585 nm. TG/DTG data exhibited typical thermal behavior for these compounds, however DSC curves showed the melting temperature near 300 °C for the samples, demonstrating an unusual thermal stability when quinoline derivatives are attached to calix[4]arene matrix. This fact strongly suggests an effective approach to preparing the photoluminescent compound associating high chemical and thermal stability.     

Incidence of Listeria monocytogenes in cheese manufacturing plants from the northeast region of São Paulo, Brazil

The incidence of Listeria monocytogenes in three cheese manufacturing plants from the northeastern region of S?o Paulo, Brazil, was evaluated from October 2008 to September 2009. L. monocytogenes was found in samples from two plants, at percentages of 13.3% (n = 128) and 9.6% (n = 114). Samples of raw and pasteurized milk, water, and Minas Frescal cheese were negative for L. monocytogenes, although the pathogen was isolated from the surface of Prato cheese and in brine from one of the plants evaluated. L. monocytogenes was also isolated from different sites of the facilities, mainly in non-food contact surfaces such as drains, floors, and platforms. Serotype 4b was the most predominant in the plants studied. The results of this study indicate the need for control strategies to prevent the dispersion of L. monocytogenes in the environment of cheese manufacturing plants.