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FRANCESCO DE SIO ALFREDO PALMIERI LUIGI SERVILLO ALFONSO GIOVANE DOMENICO CASTALDO 《Journal of Food Biochemistry》2001,25(2):105-115
The behavior of pectin methylesterase (EC 3.1.1.11) activity as a function of temperature was investigated in Sanguinello orange juice. The thermal inactivation of this enzyme was evaluated in the range of 75–95C and was found to be nonlinear. Due to very low activity content, after the thermal treatment at temperatures above 80C, the active enzyme was concentrated by affinity chromatography. The logarithmic values of decimal reduction times, plotted against temperature, showed a nonlinear pattern featuring a sudden change in slope at temperatures exceeding 85C. The z value determined in the range 85–95C was much higher than that calculated in the range 75–85 C. The decimal reduction times were used to estimate the times of treatment for the enzyme inactivation during a HTST process. 相似文献
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M. S. PEREIRA J. A. C. AMBR
SIO J. P. DIAS 《International journal for numerical methods in engineering》1997,40(4):655-687
Different formulations based on multibody dynamics are shown to be suitable for the development of a methodology for the impact simulation and crashworthiness design of railway vehicles. The proposed design methodology comprises different computer-aided tools of increasing complexity and accuracy which can be used with greater advantage and efficiency in the different design stages of railway stock. In general, the crashworthiness design methods and associated multibody dynamic tools which are presented in this paper require information to be obtained from numerical or experimental crush tests of specific structural components, subassemblies and critical energy absorption devices normally located in car extremities. This hybrid feature lends to the present design process various efficiency gains as a result of a better understanding of the crash and different collapse mechanisms and ease of use. To access the merits of the present methodologies some new designs are discussed and the application of the proposed numerical tools is illustrated for different structural configurations of car extremities. A formulation for the sensitivity analysis and optimization of planar constrained mechanical systems is also presented. An example of crashworthiness design of an end underframe model of a railway car is solved to demonstrate the use of the methodology. © 1997 by John Wiley & Sons, Ltd. 相似文献
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MARIA ISABEL BERTO ANA CAROLINA A. GRATÃTO ALFREDO A. VITALI VIVALDO SILVEIRA JR 《Journal of texture studies》2003,34(4):391-400
The rheological behavior of an aqueous solution composed of 65% sucrose and 0.1% CMC was experimentally determined from -10C to 50C using a rotational viscometer equipped with coaxial cylinders. The model solution behaved as pseudoplastic fluid, represented by the power-law model. Flow behavior and consistency indices determined at -10.1, 0.5, 9.8, 19.0, 30.1 and 50. OC, showed values between 0.79 to 0.86 and 0.15 to 10.22 Pa. sn , respectively. The effect of temperature on the rheological parameters was represented by Arrhenius-type relationships, with R2 ≥ 0.97. They were compared to the rheological behavior of a concentrated orange juice with 65° Brix and 7% pulp content. The comparison of separate rheograms for both fluids showed that the model solution can be used to represent concentrated orange juice. 相似文献
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A power law model describes adequately the rheological behaviour of Babaco purees and concentrates while a Herschel-Bulkley model describes concentrates only. A single equation ηa =α x cβ x exp (Ea /RT), combining the effects of temperature and concentration on apparent viscosity (ηa100 ), was used to describe rheological behaviour. 相似文献
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EMANUELE MARCONI EMILIA CARNOVALE ALFREDO DI NOLA ELVINO BROSIO 《International Journal of Food Science & Technology》1993,28(1):25-33
Water uptake in seeds of ten wild and cultivated Vigna spp. accessions was investigated by NMR Spectroscopy. Water absorbed by the intact seeds was measured at intervals by changes in unabsorbed water using analysis of transverse magnetization decay of water protons. Widely different hydration kinetics of first and higher orders were found amongst the samples. the time required to reach saturation hydration capacity ranged from 3 to 16 h; total amount of absorbed water varied from 1.06 to 1.39g H2 O g−1 sample and kinetic constant from 8.2 to 20.4 10−3 min−1 .
Accessions with a rough seed coat showed a fast water uptake within the first hour while some accessions smooth seed coat need an activation period of 1–5h.
No significant relationships were found between kinetic constant, absorbed water and protein content or some morphological characteristics (100 seed mass, length/width, width/thickness).
Wild species did not absorb water for days, an attribute related to biological survival, but after dehulling they absorbed water at similar rates to the cultivated cowpeas.
NMR can be a suitable technique to investigate some technological characteristics of legumes related to domestic and industrial processing (cooking, canning). It has potential to give data on the various forms of free and bound water, although this was not fully derived in the present work. 相似文献
Accessions with a rough seed coat showed a fast water uptake within the first hour while some accessions smooth seed coat need an activation period of 1–5h.
No significant relationships were found between kinetic constant, absorbed water and protein content or some morphological characteristics (100 seed mass, length/width, width/thickness).
Wild species did not absorb water for days, an attribute related to biological survival, but after dehulling they absorbed water at similar rates to the cultivated cowpeas.
NMR can be a suitable technique to investigate some technological characteristics of legumes related to domestic and industrial processing (cooking, canning). It has potential to give data on the various forms of free and bound water, although this was not fully derived in the present work. 相似文献
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JOSÉ ALFREDO GOMES ARÉAS 《Journal of food science》1986,51(5):1311-1313
Lung protein isolates previously defatted by solvents of increasing polarity were extruded. Water monolayer values of these isolates, calculated from water vapor isotherms, showed a maximum when solvents of intermediate polarity were used. Shear resistance of the extruded products presented a similar behavior, with maximum values attained when the same solvents were employed to defat the isolates prior to extrusion. Phospholipid percentage in lipid fraction of the solvent extracts showed that minimum phospholipids were removed from the isolates when these solvents were used. The results suggested that the presence of phospholipid in the isolates after defatting could be important in improving the extrusion of these systems. Hydrophobic and electrostatic interactions between the macromolecules involved seemed therefore, to be relevant for the final texture obtained by extrusion. 相似文献
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P. BOTTIGLIERI F. DE SIO G. FASANARO G. MOJOLI M. IMPEMBO D. CASTALDO 《Journal of food quality》1991,14(6):497-512
Ketchup flow properties were investigated with a concentric cylinder viscometer in the temperature range from 30°C to 80°C. A partial characterization of the product viscoelastic behavior at 30°C was also made by “Strain test” and “Frequency test.” The Harper and El Sahrigi equation (ηa= acβ eEa/RT), as well as the equation that links the apparent viscosity of ketchups to the serum viscosity and to the pulp content (ηa=ηserum+A(%P)B), do not describe adequately the ketchup flow behavior that we found to be highly affected by the production technology and by the raw materials used. 相似文献
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Starch levels as well as the phosphorylases and acid phosphatase activity during ripening of the banana fruit was investigated. The concentrations and sequence of appearance of sucrose, glucose and fructose were determined by use of specific enzymatic reactions. During the climacteric period, the phosphatase activity increased while phosphorylase activity, which initially increased before starch transformation began, thereafter decreased in a complex pattern. The starch was transformed into sucrose with later formation of glucose and fructose. Four bands of phosphorylase multiple forms, detected electrophoretically, did not change during ripening. One of them was able to synthesize a branched starch-using amylose as a primer and glucose 1 -phosphate as the substrate. Banana slices were infiltrated with water or solutions of cycloheximide or actinomycin D. Inhibition of phosphatase-induced activity was recorded only in the cycloheximide group. No change in phosphorylase activity was detected in any of these infiltrated groups. Sucrose production from starch was partially inhibited both by actinomycin D and cycloheximide. The aformentioned results were interpreted as indicating the previous presence of phosphorylase in the preclimacteric phase without new synthesis during ripening. The increase of activity of phosphatase was probably due to ribosomal synthesis rather than to nucleic acid synthesis. 相似文献
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J. GASPARINO FILHO ALFREDO A. VITALI FLAVIO C. P. VIEGAS M. A. RAO 《Journal of food process engineering》1984,7(2):77-89
The consumption of electricity and thermal energy for frozen concentrated orange juice (FCOJ) and citrus pulp pellets (CPP) was determined in a plant. Thermal energy accounted for 90% of the total energy consumption in the plant and its consumption for CPP exceeded that for FCOJ. The kilocalories of thermal energy per kg of water evaporated (KKWE) in the evaporators increased as the feed rate of single strength juice was decreased. At the design evaporation capacity, the steam efficiency of two tubular evaporators and two plate evaporators was found to be 0.85N and 0.82N, respectively; N being the number of effects of the evaporator. Fouling of the waste heat evaporator was a major reason for the high energy consumption in the CPP unit. 相似文献