This article analyzes the sterilization process for canned escamoles (Liometopum apiculatum), an edible ant larvae in Mexico. Thermal properties and process times were experimentally determined and simulated for canned pickled and brined escamoles under sterilization conditions. Temperature changes in the cans were monitored and used to calculate thermal conductivity, specific heat, and density, which were affected by temperature and heating medium. Pickled escamoles showed uniform heating, highest quality retention, and shortest process times.
Comparative study between film and coating packaging based onJesus Almaraz Muñoz
This study compared the effectiveness of a shrimp concentrate film and coating at preserving fish sausages during chilled storage. The coating increased the lag phase of total microorganisms and enterobacteria to 15 and 10 days, respectively, while the film drastically inhibited the growth of these microbes. Both helped maintain quality by decreasing pH and volatile bases during storage, with greater effects seen from the film. The coating kept sausage properties similar to controls for 25 days while the film resulted in a lower moisture and pH product resembling pickled sausage that remained stable for at least 42 days.
This document summarizes a study that examined the effect of different packaging materials on the physical, chemical, and sensory properties of cucumbers stored under ambient and refrigeration temperatures. Cucumbers were wrapped in newspaper, grease-free paper, polyethylene bags, or left as a control, and stored at either 18-20°C or 12°C. Results showed that cucumbers wrapped in polyethylene bags and stored at refrigeration temperatures maintained higher weight, length, diameter, acidity, and sensory ratings compared to other packaging materials and temperatures. Newspaper packaging resulted in the lowest quality retention of cucumbers under both temperature conditions. Overall, polyethylene bag packaging under refrigeration best preserved the quality attributes of c
Spore Forming Bacterium from Oil Contaminated Soil as a Source of a Lipase En...IOSRJPBS
Twenty two bacterial isolates were obtained from oil contaminated soil, collected from some oil stations in Jeddah. All the obtained bacterial isolates were screened on Tween-Yeast extract medium for lipase production. Three bacterial isolates HM10, HM15 and HM20 showed the highest growth and lipase production agar medium, thus they were grown in liquid olive oil medium at 120 rpm. Maximum lipase production was obtained by the isolate HM10. The isolate HM10 was characterized and identified through physiological, biochemical tests and culture characteristics in addition to 16S rDNA as Bacillus coagulans. The effects of different factors on the enzyme production were studied. It was found that bacterial growth in medium 4 at initial pH 7.0, containing olive oil and incubation at 37ºC for 2 days at 120 rpm were the most favorable conditions for maximum lipase production by the tested isolate. The bacterial isolate was grown using the best culture conditions and lipase was precipitated using 80% of ammonium sulphate, purified using colum chromatography and characterized. The molecular weight was 62 kDa and the maximum enzyme activity was at 50ºC and pH 7.0. Presence of K + and Ca++ ions enhance enzyme activity.
El botulismo es causado por la toxina botulínica producida por la bacteria Clostridium botulinum. Los síntomas incluyen debilidad muscular, visión borrosa y dificultad para tragar o respirar y aparecen entre 8 y 36 horas después de consumir alimentos contaminados. El diagnóstico se realiza detectando la toxina o la bacteria en muestras del paciente o del alimento sospechoso. El tratamiento consiste en administrar antitoxina botulínica de forma intravenosa.
La toxina botulínica se une a receptores en la membrana presináptica y es internalizada por endocitosis. Dentro de la célula nerviosa, la toxina interfiere con la liberación de acetilcolina, necesaria para la excitación muscular, causando debilidad y parálisis. Los síntomas en adultos incluyen ptosis palpebral, midriasis, dificultad respiratoria y deglución, y debilidad, mientras que en niños se observa estreñimiento, debilidad muscular, llanto débil y d
Nutritional Qualities and Shelf Life Extension of Gamma Irradiated Dried Pleu...Nii Korley Kortei
This document summarizes a study on the effects of gamma irradiation and storage on the nutritional qualities of dried Pleurotus ostreatus mushrooms. Key findings include:
- Protein, fat, fiber, ash and carbohydrate contents were analyzed after 0, 0.5, 1, 1.5 and 2 kGy of gamma irradiation and 12 months of storage. Nutrient levels were minimally affected.
- Protein ranged from 12.51-15.25% initially and 12.48-15.22% after 12 months, falling within ranges reported in other studies.
- Moisture ranged from 14.11-15.80% initially and 14.11-16.11% after 12
This proposal outlines a study to determine the sorption isotherms of star fruit (Averrhoa carambola) and African star apple (Chrysophyllum albidum) at various temperatures between 30°C and 60°C. The objectives are to determine physicochemical properties, measure sorption isotherms, evaluate commonly used sorption models, and develop empirical models. Understanding the sorption behavior could help reduce loss and waste during transportation by informing proper packaging and storage conditions. Materials, methods, and models to be used are described for measuring moisture content, proteins, fats, ash, carbohydrates, and creating water activities to plot the sorption isotherms.
Effects of pre treatments and drying temperatures on drying rate and quality ...Alexander Decker
This document examines the effects of pre-treatments (salting, sugaring, blanching, control) and drying temperatures (40°C, 45°C, 50°C, 55°C) on the drying rate and quality of African catfish. The study found that drying rate increased with increasing temperature for all pre-treatments and decreased over time. Drying rate was significantly affected by temperature but not by pre-treatment method or their interaction. Quality measures like protein, fat and ash decreased with increasing temperature, with blanched samples generally having higher values. The blanching pre-treatment was most effective at higher temperatures while salting worked better at lower temperatures.
Comparative study between film and coating packaging based onJesus Almaraz Muñoz
This study compared the effectiveness of a shrimp concentrate film and coating at preserving fish sausages during chilled storage. The coating increased the lag phase of total microorganisms and enterobacteria to 15 and 10 days, respectively, while the film drastically inhibited the growth of these microbes. Both helped maintain quality by decreasing pH and volatile bases during storage, with greater effects seen from the film. The coating kept sausage properties similar to controls for 25 days while the film resulted in a lower moisture and pH product resembling pickled sausage that remained stable for at least 42 days.
This document summarizes a study that examined the effect of different packaging materials on the physical, chemical, and sensory properties of cucumbers stored under ambient and refrigeration temperatures. Cucumbers were wrapped in newspaper, grease-free paper, polyethylene bags, or left as a control, and stored at either 18-20°C or 12°C. Results showed that cucumbers wrapped in polyethylene bags and stored at refrigeration temperatures maintained higher weight, length, diameter, acidity, and sensory ratings compared to other packaging materials and temperatures. Newspaper packaging resulted in the lowest quality retention of cucumbers under both temperature conditions. Overall, polyethylene bag packaging under refrigeration best preserved the quality attributes of c
Spore Forming Bacterium from Oil Contaminated Soil as a Source of a Lipase En...IOSRJPBS
Twenty two bacterial isolates were obtained from oil contaminated soil, collected from some oil stations in Jeddah. All the obtained bacterial isolates were screened on Tween-Yeast extract medium for lipase production. Three bacterial isolates HM10, HM15 and HM20 showed the highest growth and lipase production agar medium, thus they were grown in liquid olive oil medium at 120 rpm. Maximum lipase production was obtained by the isolate HM10. The isolate HM10 was characterized and identified through physiological, biochemical tests and culture characteristics in addition to 16S rDNA as Bacillus coagulans. The effects of different factors on the enzyme production were studied. It was found that bacterial growth in medium 4 at initial pH 7.0, containing olive oil and incubation at 37ºC for 2 days at 120 rpm were the most favorable conditions for maximum lipase production by the tested isolate. The bacterial isolate was grown using the best culture conditions and lipase was precipitated using 80% of ammonium sulphate, purified using colum chromatography and characterized. The molecular weight was 62 kDa and the maximum enzyme activity was at 50ºC and pH 7.0. Presence of K + and Ca++ ions enhance enzyme activity.
El botulismo es causado por la toxina botulínica producida por la bacteria Clostridium botulinum. Los síntomas incluyen debilidad muscular, visión borrosa y dificultad para tragar o respirar y aparecen entre 8 y 36 horas después de consumir alimentos contaminados. El diagnóstico se realiza detectando la toxina o la bacteria en muestras del paciente o del alimento sospechoso. El tratamiento consiste en administrar antitoxina botulínica de forma intravenosa.
La toxina botulínica se une a receptores en la membrana presináptica y es internalizada por endocitosis. Dentro de la célula nerviosa, la toxina interfiere con la liberación de acetilcolina, necesaria para la excitación muscular, causando debilidad y parálisis. Los síntomas en adultos incluyen ptosis palpebral, midriasis, dificultad respiratoria y deglución, y debilidad, mientras que en niños se observa estreñimiento, debilidad muscular, llanto débil y d
Nutritional Qualities and Shelf Life Extension of Gamma Irradiated Dried Pleu...Nii Korley Kortei
This document summarizes a study on the effects of gamma irradiation and storage on the nutritional qualities of dried Pleurotus ostreatus mushrooms. Key findings include:
- Protein, fat, fiber, ash and carbohydrate contents were analyzed after 0, 0.5, 1, 1.5 and 2 kGy of gamma irradiation and 12 months of storage. Nutrient levels were minimally affected.
- Protein ranged from 12.51-15.25% initially and 12.48-15.22% after 12 months, falling within ranges reported in other studies.
- Moisture ranged from 14.11-15.80% initially and 14.11-16.11% after 12
This proposal outlines a study to determine the sorption isotherms of star fruit (Averrhoa carambola) and African star apple (Chrysophyllum albidum) at various temperatures between 30°C and 60°C. The objectives are to determine physicochemical properties, measure sorption isotherms, evaluate commonly used sorption models, and develop empirical models. Understanding the sorption behavior could help reduce loss and waste during transportation by informing proper packaging and storage conditions. Materials, methods, and models to be used are described for measuring moisture content, proteins, fats, ash, carbohydrates, and creating water activities to plot the sorption isotherms.
Effects of pre treatments and drying temperatures on drying rate and quality ...Alexander Decker
This document examines the effects of pre-treatments (salting, sugaring, blanching, control) and drying temperatures (40°C, 45°C, 50°C, 55°C) on the drying rate and quality of African catfish. The study found that drying rate increased with increasing temperature for all pre-treatments and decreased over time. Drying rate was significantly affected by temperature but not by pre-treatment method or their interaction. Quality measures like protein, fat and ash decreased with increasing temperature, with blanched samples generally having higher values. The blanching pre-treatment was most effective at higher temperatures while salting worked better at lower temperatures.
This document discusses heat treatments used in food processing. It begins by defining heat treatment and describing its objectives. It then explains various heat treatment methods like cooking, blanching, pasteurization, and sterilization. Cooking can be done through immersion, extrusion, or other systems. Blanching aims to clean products, inactivate enzymes, and reduce microbes. Pasteurization and sterilization both involve applying heat to food but to different degrees, with sterilization using higher temperatures to eliminate all microorganisms. The document also covers heat transfer mechanisms and how treatment times depend on factors like food properties and temperature. It analyzes the effects of heat treatments on nutrients and quality.
Thermal characteristics and state diagram of freeze dried broccoli 2017Lucía Cassani
study, state diagram of broccoli was developed considering freezing curve, glass line, maximal-freeze-concentration
conditions, solids-melting and BET-monolayer line. The freezing point, glass transition and solidsmelting
were measured and modeled by Chen’s model, Gordon-Taylor model, and Flory-Huggins model, respectively.
The ultimate maximal-freeze-concentration conditions (Tm′)u (i.e. end temperature of freezing) and
(Tg′′′)u [i.e. end glass transition at (Tm′)u] were found as −30.0 °C and −32.2 °C, respectively, and solids content
(i.e. Xs′) at this point was 0.70 g/g sample. The solids-water interaction (χ) during melting was estimated as 0.69
(dimensionless) from Flory-Huggins model, and BET-monolayer was observed as 0.089 g/g dry-solids at 20 °C.
This document summarizes a study that evaluated mitochondrial DNA (mtDNA) fragmentation as a potential time-temperature integrator for monitoring safety and quality in dry roasted peanuts. MtDNA fragmentation was measured using quantitative PCR (qPCR) and compared to reduction of the Salmonella surrogate Enterococcus faecium and changes in peanut color (Hunter L value) during roasting. While E. faecium reduction curves were highly repeatable, mtDNA fragmentation did not correlate linearly with time at a given temperature. Dissection of individual peanuts also showed differential heating effects depending on peanut part. The researchers determined that mtDNA fragmentation as measured by qPCR was too variable for validation of dry roasted peanut processes but could help evaluate heat penetration through
This study investigated the effects of different overwintering temperatures (2°C, 5°C, and 8°C) on the energy reserves of Pyrrharctia isabella caterpillars. Triglyceride and glycerol levels were measured in caterpillars exposed to each temperature treatment and compared to starting levels. There was no significant difference in triglycerides across the temperature treatments, but triglycerides significantly increased with increasing temperature. Free glycerol concentrations significantly differed across treatments, suggesting unused glycerol may be recycled into other substances like triglycerides at higher temperatures. The results indicate that temperatures between 2°C and 5°C do not significantly impact energy use over winter
This document provides an overview of freeze drying. It discusses that freeze drying involves freezing food, then removing almost all moisture in a vacuum chamber to preserve the food. It also discusses that freeze drying was originally developed to preserve blood plasma during World War II. Finally, it provides details on the freeze drying process, materials used, types of freezing, advantages and disadvantages of freeze drying.
Drying Characteristics and Physical and Nutritional Properties of Shrimp Meat...Nii Korley Kortei
This research article studied the effects of two traditional drying techniques - solar tunnel drying and air-oven drying - on the physical and nutritional properties of shrimp meat. The drying rate was faster for solar drying than air-oven drying. Both methods produced comparable color development in the shrimp, but solar-dried shrimp appeared darker. Chemical analysis found that protein, fat, and ash contents were similar between drying methods, though fat was slightly higher in air-oven dried shrimp. Rehydration behavior was similar but solar dried shrimp absorbed moisture more rapidly. The results demonstrate that different drying approaches can affect shrimp quality differently.
Inactivation of bacillus cereus spores in liquid food by combination treatmen...Alexander Decker
This document summarizes a study that investigated using combination treatments of heat and irradiation to inactivate Bacillus cereus spores in liquid foods like milk and carrot juice. The researchers characterized the heat and radiation resistance of B. cereus spores by determining their D-values (decimal reduction times/doses) and Z-values (temperature increase needed for a 10-fold reduction in D-values) in different media. They found that pre-irradiation at 4 kGy followed by heating reduced D90-values (time to reduce population by 90% at a given temperature) 2.8 to 3.4 times compared to heating alone. The combination treatment was more effective at ensuring safety of foods contaminated with B. cere
Process Optimization, Consumer testing and Shelf-life Determination of Canne...Agriculture Journal IJOEAR
Halang-halang and tagutoare the Filipino names given to the hot and spicy pulutan (finger food) prepared from finely chopped across of young native chickens stewed in coconut milk with chopped chillies and spices. The basic formulation and process of halang-halang need to be assessed especially as canned product for longer shelf life and wider distribution. Thus, this research optimizes the formulation, processing conditions and determines shelf-life and proximate composition of canned halang-halang. Three identified factors were used in the optimization experiment following the Box-Benhken Design (BBD)with 15 treatments. Three levels of coconut milk (0, 20, 40%), sautéing time (0, 3, 6 minutes) and processing time (30, 40 and 50 minutes) were used. Different treatments were subjected to sensory evaluation, optimization and verification test. Response surface regression (RSREG) analysis was used to determine the optimum level of coconut milk, sautéing and processing time combinations. Optimum formulation was achieved at mid-level coconut milk (20%), longer (50 minutes) or shorter (30 minutes) processing time and at any sautéing time. Both coconut milk level and processing time significantly influenced the sensory qualities of the product, while sautéing time showed no significant effect in all response variables. Verification test confirms that optimum formulation is better in acceptability scores compared to treatment outside the optimum region. Both the developed “plain” and “hot” halang-halang formulations have high preference from young and adult consumers. After 15 months of storage, canned halang-halang products were still microbiologically acceptable showing a microbial count much lower than the safe level.
3 2011-comparative study of functional properties of commercial and membrane ...Bảo Dung Phan
Membrane processing of yellow pea protein isolates resulted in 28-68% lower phytic acid levels and generally enhanced functional properties compared to a commercial pea protein isolate. The membrane processed isolates had superior solubility, lower viscosity, better heat-induced gel formation, and lower gelling temperatures than the commercial isolate. Membrane purification using ultrafiltration and diafiltration is an effective way to improve the functional qualities of pea protein for use in foods.
Blanching is a heat treatment of fruits and vegetables that inactivates enzymes and microorganisms. It involves rapidly heating produce to a specified temperature for a short time period, then rapidly cooling it. This helps prevent quality degradation during further processing like freezing, canning, or drying by stopping enzymatic and microbial activity. Blanching also softens tissues, removes gases, and helps with peeling or packaging of produce. However, it can result in some nutrient and texture loss depending on the time-temperature combination used.
This document discusses an experimental investigation on the specific heat of guava fruit as a function of moisture content and temperature. The specific heat was evaluated for guava fruit samples with moisture contents ranging from 40-80% at temperatures from 5-15°C. The results showed that specific heat increased with both increasing moisture content and temperature. Specific heat values ranged from 1.99-4.088 kJ/kg°C depending on moisture content, temperature, and density. The experimental values agreed reasonably well with standard predictive models. Understanding specific heat is important for thermal processing and storage of guava fruit.
4.Influence of stocking density on production and water quality of a photo-he...earambulm3
- The study examined the effect of stocking density on shrimp production in a photo-heterotrophic intensive system using circular lined ponds with minimal water replacement.
- Five stocking densities were tested (100, 300, 500, 700, 900 shrimp/m3) and water quality, growth, and survival were measured over 98 days.
- Results showed water quality was maintained at all densities but higher densities had increased TAN, nitrate, and phosphorus levels. Growth and survival decreased at densities over 300 shrimp/m3. The 500 shrimp/m3 density achieved the highest biomass and production.
This study tested different cryopreservation methods for sperm of two endangered mahseer fish species: Tor khudree and T. putitora. It found that a combination of 9% dimethyl sulfoxide and 11% glycerol cryoprotectants, with a 30 minute equilibration period and freezing at 8 cm above liquid nitrogen for 10 minutes, produced the highest sperm motility and hatching rates after thawing for both species. This protocol provides a standardized method for cryopreserving and storing the genetic material of these threatened fish, aiding conservation efforts.
This document summarizes an experimental investigation on the specific heat of guava fruit as a function of moisture content and temperature. Guava samples were tested with moisture contents ranging from 40-80% at densities of 911 kg/m3 and 1062 kg/m3. The results showed that the specific heat of guava increased with both increasing moisture content and temperature. At higher moisture contents from 60-80%, the experimental results deviated from standard models by 8-14%. Overall, the study provides new data on the thermal properties of guava fruit to help optimize food processing and extend shelf life.
Consumer Acceptability, Storage and Dimensional Stability of the Formulated C...IRJET Journal
This document summarizes a study that evaluated canned and pouched formulations of adlai-glutinous rice and duck meat congee as potential disaster relief foods. Consumer testing found that the canned and pouched versions were not significantly different in terms of sensory attributes and overall acceptability. Accelerated shelf life testing estimated the shelf life of the canned version to be 165 days and the pouched version to be 315 days. Dimensional stability tests found that retort pouches had higher bursting strength and withstood higher drop heights than tin cans. Overall, the study concluded that retort pouches were a better packaging material than tin cans for the formulated congee in terms of shelf stability and consumer acceptability.
EFFECT OF HEAT SHOCK TREATMENT AND ALOE VERA COATING TO CHILLING INJURY SYMTO...Repository Ipb
This summarizes a document about the effect of heat shock treatment and aloe vera coating on chilling injury symptoms in tomatoes. The study found that both heat shock treatment and aloe vera coating were effective at reducing chilling injury symptoms at lower storage temperatures (5C), as seen through reduced ion leakage. Heat shock treatment for 20 minutes was the most effective at reducing ion leakage and delaying the climacteric peak compared to longer heat shock times. Both treatments and lower storage temperatures significantly affected tomato quality parameters like weight loss, solid soluble content, and firmness, but there were no significant differences between the individual treatments.
The document discusses isolating and characterizing novel pectinolytic bacteria that can break down plant biomass at high temperatures for more efficient biofuel production. Samples were collected from terrestrial and aquatic environments and incubated at 55C. Several bacterial strains were isolated, including Bacillus licheniformis and Geobacillus thermoleovorans based on 16S rRNA sequencing. These thermophilic, pectin-degrading bacteria show potential for engineering enzymes for biomass conversion to simple sugars and biofuels at industrial scales.
International Journal of Computational Engineering Research(IJCER) is an intentional online Journal in English monthly publishing journal. This Journal publish original research work that contributes significantly to further the scientific knowledge in engineering and Technology.
Changes In Quality Properties And Packaging Film Characteristics For Short Ti...Editor IJMTER
The aim was to study the changes in quality properties of foam mat dried Chandramukhi variety potato
powder and packaging film characteristics during ambient condition storage in LDPE pouches. The storage
duration was 17 weeks. Quality parameters were characterized by moisture content, co-efficient of reconstitution,
water activity, and total plate count of the potato powder. Packaging film was characterized by water vapor
transmission rate (WVTR) and permeability of the film. During storage a gradual increment in quality properties
except coefficient of reconstitution was observed. The WVTR showed substantial increment for 13 weeks,
followed by decrement and permeability was remaining constant. The relative humidity, temperature during
storage and storage duration has significant effect for changes in moisture content at p<0.05level.><0.05 level.
El documento presenta un proyecto para crear un blog educativo como apoyo a la enseñanza del tema de transferencia de calor y propiedades térmicas de alimentos en una materia universitaria. El blog contaría con recursos multimedia como videos e imágenes y tendría como objetivos mejorar el aprendizaje de los estudiantes, fomentar el autoaprendizaje y motivar el uso de herramientas tecnológicas.
Este documento presenta un estudio sobre el proceso de enlatado de escamoles (Liometopum apiculatum) utilizando dos temperaturas y métodos de esterilización. El objetivo fue caracterizar el proceso y determinar los tiempos de proceso experimental y simulado. Los resultados mostraron que el tiempo de proceso fue menor para los productos en escabeche que en salmuera. Las ecuaciones de Choi y Okos se ajustaron para la salmuera, y la simulación por regresión no lineal para ambos productos. La validación garantiza la est
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This document discusses heat treatments used in food processing. It begins by defining heat treatment and describing its objectives. It then explains various heat treatment methods like cooking, blanching, pasteurization, and sterilization. Cooking can be done through immersion, extrusion, or other systems. Blanching aims to clean products, inactivate enzymes, and reduce microbes. Pasteurization and sterilization both involve applying heat to food but to different degrees, with sterilization using higher temperatures to eliminate all microorganisms. The document also covers heat transfer mechanisms and how treatment times depend on factors like food properties and temperature. It analyzes the effects of heat treatments on nutrients and quality.
Thermal characteristics and state diagram of freeze dried broccoli 2017Lucía Cassani
study, state diagram of broccoli was developed considering freezing curve, glass line, maximal-freeze-concentration
conditions, solids-melting and BET-monolayer line. The freezing point, glass transition and solidsmelting
were measured and modeled by Chen’s model, Gordon-Taylor model, and Flory-Huggins model, respectively.
The ultimate maximal-freeze-concentration conditions (Tm′)u (i.e. end temperature of freezing) and
(Tg′′′)u [i.e. end glass transition at (Tm′)u] were found as −30.0 °C and −32.2 °C, respectively, and solids content
(i.e. Xs′) at this point was 0.70 g/g sample. The solids-water interaction (χ) during melting was estimated as 0.69
(dimensionless) from Flory-Huggins model, and BET-monolayer was observed as 0.089 g/g dry-solids at 20 °C.
This document summarizes a study that evaluated mitochondrial DNA (mtDNA) fragmentation as a potential time-temperature integrator for monitoring safety and quality in dry roasted peanuts. MtDNA fragmentation was measured using quantitative PCR (qPCR) and compared to reduction of the Salmonella surrogate Enterococcus faecium and changes in peanut color (Hunter L value) during roasting. While E. faecium reduction curves were highly repeatable, mtDNA fragmentation did not correlate linearly with time at a given temperature. Dissection of individual peanuts also showed differential heating effects depending on peanut part. The researchers determined that mtDNA fragmentation as measured by qPCR was too variable for validation of dry roasted peanut processes but could help evaluate heat penetration through
This study investigated the effects of different overwintering temperatures (2°C, 5°C, and 8°C) on the energy reserves of Pyrrharctia isabella caterpillars. Triglyceride and glycerol levels were measured in caterpillars exposed to each temperature treatment and compared to starting levels. There was no significant difference in triglycerides across the temperature treatments, but triglycerides significantly increased with increasing temperature. Free glycerol concentrations significantly differed across treatments, suggesting unused glycerol may be recycled into other substances like triglycerides at higher temperatures. The results indicate that temperatures between 2°C and 5°C do not significantly impact energy use over winter
This document provides an overview of freeze drying. It discusses that freeze drying involves freezing food, then removing almost all moisture in a vacuum chamber to preserve the food. It also discusses that freeze drying was originally developed to preserve blood plasma during World War II. Finally, it provides details on the freeze drying process, materials used, types of freezing, advantages and disadvantages of freeze drying.
Drying Characteristics and Physical and Nutritional Properties of Shrimp Meat...Nii Korley Kortei
This research article studied the effects of two traditional drying techniques - solar tunnel drying and air-oven drying - on the physical and nutritional properties of shrimp meat. The drying rate was faster for solar drying than air-oven drying. Both methods produced comparable color development in the shrimp, but solar-dried shrimp appeared darker. Chemical analysis found that protein, fat, and ash contents were similar between drying methods, though fat was slightly higher in air-oven dried shrimp. Rehydration behavior was similar but solar dried shrimp absorbed moisture more rapidly. The results demonstrate that different drying approaches can affect shrimp quality differently.
Inactivation of bacillus cereus spores in liquid food by combination treatmen...Alexander Decker
This document summarizes a study that investigated using combination treatments of heat and irradiation to inactivate Bacillus cereus spores in liquid foods like milk and carrot juice. The researchers characterized the heat and radiation resistance of B. cereus spores by determining their D-values (decimal reduction times/doses) and Z-values (temperature increase needed for a 10-fold reduction in D-values) in different media. They found that pre-irradiation at 4 kGy followed by heating reduced D90-values (time to reduce population by 90% at a given temperature) 2.8 to 3.4 times compared to heating alone. The combination treatment was more effective at ensuring safety of foods contaminated with B. cere
Process Optimization, Consumer testing and Shelf-life Determination of Canne...Agriculture Journal IJOEAR
Halang-halang and tagutoare the Filipino names given to the hot and spicy pulutan (finger food) prepared from finely chopped across of young native chickens stewed in coconut milk with chopped chillies and spices. The basic formulation and process of halang-halang need to be assessed especially as canned product for longer shelf life and wider distribution. Thus, this research optimizes the formulation, processing conditions and determines shelf-life and proximate composition of canned halang-halang. Three identified factors were used in the optimization experiment following the Box-Benhken Design (BBD)with 15 treatments. Three levels of coconut milk (0, 20, 40%), sautéing time (0, 3, 6 minutes) and processing time (30, 40 and 50 minutes) were used. Different treatments were subjected to sensory evaluation, optimization and verification test. Response surface regression (RSREG) analysis was used to determine the optimum level of coconut milk, sautéing and processing time combinations. Optimum formulation was achieved at mid-level coconut milk (20%), longer (50 minutes) or shorter (30 minutes) processing time and at any sautéing time. Both coconut milk level and processing time significantly influenced the sensory qualities of the product, while sautéing time showed no significant effect in all response variables. Verification test confirms that optimum formulation is better in acceptability scores compared to treatment outside the optimum region. Both the developed “plain” and “hot” halang-halang formulations have high preference from young and adult consumers. After 15 months of storage, canned halang-halang products were still microbiologically acceptable showing a microbial count much lower than the safe level.
3 2011-comparative study of functional properties of commercial and membrane ...Bảo Dung Phan
Membrane processing of yellow pea protein isolates resulted in 28-68% lower phytic acid levels and generally enhanced functional properties compared to a commercial pea protein isolate. The membrane processed isolates had superior solubility, lower viscosity, better heat-induced gel formation, and lower gelling temperatures than the commercial isolate. Membrane purification using ultrafiltration and diafiltration is an effective way to improve the functional qualities of pea protein for use in foods.
Blanching is a heat treatment of fruits and vegetables that inactivates enzymes and microorganisms. It involves rapidly heating produce to a specified temperature for a short time period, then rapidly cooling it. This helps prevent quality degradation during further processing like freezing, canning, or drying by stopping enzymatic and microbial activity. Blanching also softens tissues, removes gases, and helps with peeling or packaging of produce. However, it can result in some nutrient and texture loss depending on the time-temperature combination used.
This document discusses an experimental investigation on the specific heat of guava fruit as a function of moisture content and temperature. The specific heat was evaluated for guava fruit samples with moisture contents ranging from 40-80% at temperatures from 5-15°C. The results showed that specific heat increased with both increasing moisture content and temperature. Specific heat values ranged from 1.99-4.088 kJ/kg°C depending on moisture content, temperature, and density. The experimental values agreed reasonably well with standard predictive models. Understanding specific heat is important for thermal processing and storage of guava fruit.
4.Influence of stocking density on production and water quality of a photo-he...earambulm3
- The study examined the effect of stocking density on shrimp production in a photo-heterotrophic intensive system using circular lined ponds with minimal water replacement.
- Five stocking densities were tested (100, 300, 500, 700, 900 shrimp/m3) and water quality, growth, and survival were measured over 98 days.
- Results showed water quality was maintained at all densities but higher densities had increased TAN, nitrate, and phosphorus levels. Growth and survival decreased at densities over 300 shrimp/m3. The 500 shrimp/m3 density achieved the highest biomass and production.
This study tested different cryopreservation methods for sperm of two endangered mahseer fish species: Tor khudree and T. putitora. It found that a combination of 9% dimethyl sulfoxide and 11% glycerol cryoprotectants, with a 30 minute equilibration period and freezing at 8 cm above liquid nitrogen for 10 minutes, produced the highest sperm motility and hatching rates after thawing for both species. This protocol provides a standardized method for cryopreserving and storing the genetic material of these threatened fish, aiding conservation efforts.
This document summarizes an experimental investigation on the specific heat of guava fruit as a function of moisture content and temperature. Guava samples were tested with moisture contents ranging from 40-80% at densities of 911 kg/m3 and 1062 kg/m3. The results showed that the specific heat of guava increased with both increasing moisture content and temperature. At higher moisture contents from 60-80%, the experimental results deviated from standard models by 8-14%. Overall, the study provides new data on the thermal properties of guava fruit to help optimize food processing and extend shelf life.
Consumer Acceptability, Storage and Dimensional Stability of the Formulated C...IRJET Journal
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This Dissertation explores the particular circumstances of Mirzapur, a region located in the
core of India. Mirzapur, with its varied terrains and abundant biodiversity, offers an optimal
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to significant land degradation, adversely affecting the region's land cover.
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centuries, evolving its structure over time and space. In the present era, these changes have
accelerated due to factors such as agriculture and urbanization. Information regarding land use and
cover is essential for various planning and management tasks related to the Earth's surface,
providing crucial environmental data for scientific, resource management, policy purposes, and
diverse human activities.
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Remote Sensing and Geographic Information Systems
9
Changes in vegetation cover refer to variations in the distribution, composition, and overall
structure of plant communities across different temporal and spatial scales. These changes can
occur natural.
Experimental and simulated thermal properties and process time for canned escamoles2014
1. This article was downloaded by: [Mr M.A. Ruiz-Cabrera]
On: 11 August 2014, At: 15:41
Publisher: Taylor & Francis
Informa Ltd Registered in England and Wales Registered Number: 1072954 Registered office: Mortimer
House, 37-41 Mortimer Street, London W1T 3JH, UK
CyTA - Journal of Food
Publication details, including instructions for authors and subscription information:
http://www.tandfonline.com/loi/tcyt20
Experimental and simulated thermal properties and
process time for canned escamoles (Liometopum
apiculatum) under sterilization conditions
Miguel Angel Ruiz-Cabrera
a
, Alicia De Anda-Salazar
a
, Raúl González-García
a
, Miguel
Abud-Archila
b
& Alicia Grajales-Lagunes
a
a
Facultad de Ciencias Químicas, Universidad Autónoma de San Luis Potosí, Av. Dr.
Manuel Nava # 6, Zona Universitaria, C.P. 78210, San Luis Potosí, S.L.P., México
b
División de Estudios de Posgrado e Investigación, Instituto Tecnológico de Tuxtla
Gutiérrez Chiapas, Carretera Panamericana km 1080. C.P. 29050, Tuxtla Gutiérrez,
Chiapas, México
Published online: 24 Jul 2014.
To cite this article: Miguel Angel Ruiz-Cabrera, Alicia De Anda-Salazar, Raúl González-García, Miguel Abud-Archila &
Alicia Grajales-Lagunes (2014): Experimental and simulated thermal properties and process time for canned escamoles
(Liometopum apiculatum) under sterilization conditions, CyTA - Journal of Food, DOI: 10.1080/19476337.2014.936512
To link to this article: http://dx.doi.org/10.1080/19476337.2014.936512
PLEASE SCROLL DOWN FOR ARTICLE
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3. and pates (Garrote, Silva, Roa, & Bertone, 2006; Kızıltas,
Erdogdu, & Palazoglu, 2010; Plazl, Lakner, & Koloini, 2006)
because the high heat destroys microorganisms and inactivates
enzymes to preserve the safety and quality of the food. The heat
transfer during thermal processing of a food has been directly
related to the type of food and sterilization method. Therefore,
heat transfer analysis has been recommended in literature to
improve its design and operation as well as to save energy in
canned products (Desrosier, 2006). For instance, Chen and
Ramasswamy (2007) pointed out that heat transfer modes in a
canned food is conduction for solid foods, natural convection for
low-viscosity liquid foods, convection plus conduction for liquid
foods with solid particles and convection followed by conduc-
tion for liquid foods containing starch or high-viscosity modi-
fiers. However, in the literature, no information is available
regarding the analysis of heat transfer, thermal properties and
determination of required processing time for canned escamoles.
Therefore, the aim of this study was to characterize the steriliza-
tion process through temperature measurements in the cold point
of the can in order to estimate and elucidate the thermal proper-
ties, heat transfer mechanisms and processing time for canned
escamoles. Additionally, the physicochemical, nutritional and
sensorial characteristics were evaluated in the product after ster-
ilization process.
Materials and methods
Sample preparation and sterilization tests
Escamoles were collected at Ejido de Pocitos, at the Municipality
of Charcas San Luis Potosi, México and immediately they were
carefully washed with sodium hypochlorite at 150 ppm and were
frozen at −80°C until its use. Pickled and brined escamoles were
prepared according to the Official Mexican Norm (NOM-002-
SCFI, 1993) as shown in Table 1. Cylindrical cans of 250 mL
volume with a diameter of 66 mm and height of 75 mm were used
in all experiments. The filling of the cans were performed at 80°C
considering a headspace of 10 mm as indicated in Figure 2 and
hermetically sealed using a sealing machine (DIXIE Double
Seamer model 25D-600, Athens, GA, USA). The thermal
exhausting was carried out with saturated steam at 80°C.
Sterilization process was performed using saturated steam and
water immersion at 115°C and 121°C, both in a stationary vertical
autoclave. Saturated steam at pressures of 1.1 and 1.5 kg/cm2
and
boiling water with over-pressure of 2.2 kg/cm2
with compressed
air were used, respectively, as heating mediums. A factorial
experimental design completely randomized with three factors at
two levels each and one replicate for each experimental condition
was used. A total of 16 runs were conducted (Table 2).
Cold point measurement
The cold point temperature inside the cans filled with escamoles
products was determined by placing T-type thermocouples in the
geometric center (at r = 0) at three different heights along the axis
(L/2, 5L/12, L/3) of the cans as shown in Figure 2. The tempera-
ture as a function of sterilization time was recorded with a data
Table 1. Formulation of brined and pickled escamoles.
Tabla 1. Formulación de los escamoles en salmuera y escabeche.
Pickled escamoles Brined escamoles
75 g of escamoles (40.54%) 90 g of escamoles (48.64%)
90 mL of vinegar at 2% of acetic
acid (48.64%)
95 mL water solution with 2% salt
(51.35%)
20 g of pickled
Note: Pickled composition: carrot 45.5%, onion 41.03%, oil 11.68% and spices 1.72%.
Nota: Composición del escabeche: zanahoria 45,5%, cebolla 41,03%, aceite
11,68% y especias 1,72%.
Figure 1. Picture of escamoles ant (Liometopum apiculatum).
Figura 1. Escamoles de hormiga (Liometopum apiculatum).
Headspace
r = 0
L
L/2 5L/12 L/3
r = R
Figure 2. Experimental setup and illustration of the location of thermocouple to measure cold point temperature in the geometric center (r = 0) at three
different heights along the axis of the cans.
Figura 2. Ilustración experimental de la ubicación de los termopares para determinar la temperatura del punto frio en el centro geométrico (r = 0) a tres
diferentes alturas a lo largo del eje de la lata.
2 M.A. Ruiz-Cabrera et al.
Downloadedby[MrM.A.Ruiz-Cabrera]at15:4111August2014
4. acquisition system (CALplex) with an accuracy of ±0.5°C and
read by a personal computer through the data acquisition program.
Calculation and validation of the process time
The process time was calculated using Equation (1)
F0 ¼
Z t
0
10
T tð ÞÀTref
z dt (1)
where F0 is the lethality/sterilization value, T is the cold point
temperature, Tref is the reference temperature (121.1°C) and z
value is a temperature sensitivity indicator, which represents the
temperature range between which the D value (decimal reduction
time) curve passes through one logarithmic cycle z = 10°C for
Clostridium botulinum (Ramaswamy & Marcotte, 2006;
Simpson, Abakarov, Almonacid, & Teixeira, 2008). Equation
(1) was solved by numerical integration of the temperature-
time profile measured during the sterilization process. The cal-
culated processing time was validated taking into account the
Official Mexican Norm (NOM-130-SSA1, 1995). For this, the
cans were incubated for 14 days at 35°C in a Thermolyne Type
41900 incubator. After this incubation time, the samples were
subjected to microbiological examinations in which mesophilic,
thermophilic, aerobic and anaerobic were determined for pro-
ducts with pH values higher than 4.6 while mesophilic, anaero-
bic, aerobic, mushrooms and yeast were determined for products
with pH values lowest than 4.6.
Chemical composition, physicochemical parameters and
sensory evaluation of the final product
Chemical composition of final product was determined by the
method of Association of Official Analytical Chemists (AOAC,
1990). The pH of drained product was determined with a glass
electrode attached to a Thermo-Orion pH-meter (model
410Aplus) and water activity (Aw) with water activity meter
(Aqualab Series 3 TE), both at room temperature. The sensory
evaluation was performed with 52 untrained judges using a 7-
point hedonic scale: 1 = “dislike very much”, in the middle
“neither like nor dislike” and 7 = “like very much”.
Heat transfer simulation
The simulations were performed by computational fluid dynamics
using the software Comsol Multiphysics version 3.5. During heat
transfer simulation, the headspace was not considered due to the
small variability in the effective heat transfer coefficients for head-
space between 5 and 10 mm (Ibrahim, 2007). In addition, it was
also assumed that pickled escamoles and brined escamoles were
completely homogeneous; then an analysis of transient energy
transport by conduction was performed. Two-dimensional geome-
tries in cylindrical coordinates, considering only the radial and
axial directions when the angle θ is equal to zero (Figure 3), were
used. The boundary conditions were considered as convective
energy flow. Thermophysical properties of food such as thermal
conductivity (k), specific heat (Cp), density (ρ) and the heat
transfer convection coefficient (h) were determined as described
in the following and supplied to the software. The governing
equation for heat transfer inside the cans can be written as
@T
@t
¼
k
ρCp
1
r
@
@r
r
@T
@r
þ
@2
T
@Z2
!
(2)
subjected to the following boundary and initial conditions:
T ¼ T0 when t ¼ 0 for all 0 r
R and À L=2 Z L=2
(3)
@T=@r ¼ 0 when r ¼ 0 for all t ! 0
and À L=2 Z L=2
(4)
k@T=@r ¼ h T À T1ð Þ when r ¼ R for all t ! 0
and À L=2 Z L=2
(5)
k@T=@Z ¼ h T À T1ð Þ when Z ¼ Æ L=2
for all t ! 0 and 0 r R
(6)
where R and L are, respectively, the radius and height of the can.
Thermophysical properties determination
In this study, two different procedures were used for estimation of
thermophysical properties. In a first attempt, the resistance of
convective heat transfer was considered negligible fixing a high
value of h = 1 × 1010
W/m2/°C while k, Cp and ρ were assumed
to be a function of temperature and product composition; then, the
Equations (7)–(10) proposed by Choi and Okos (1986) were used:
k ¼
X
kiXi
v
ð Þ (7)
Cp ¼
X
CpiXi
m
ð Þ (8)
ρ ¼ 1=
X
ðXi
m
=ρiÞ (9)
where Cpi, Xi
m
, ρi, ki and Xi
v
are, respectively, the specific heat,
mass fraction, density, thermal conductivity and volume fraction
of constituent i. The latter was defined as follows:
Table 2. Experimental sterilization conditions for canned escamoles.
Tabla 2. Condiciones experimentales del proceso de esterilización para
el enlatado de escamoles.
Experiment
number Run order
Canned
product
Heating
medium
Sterilization
temperature (°C)
1 12 Pickled Steam 115
2 15 Brined Steam 115
3 8 Pickled Immersion 115
4 16 Brined Immersion 115
5 4 Pickled Steam 121
6 5 Brined Steam 121
7 9 Pickled Immersion 121
8 7 Brined Immersion 121
9 11 Pickled Steam 115
10 2 Brined Steam 115
11 6 Pickled Immersion 115
12 1 Brined Immersion 115
13 14 Pickled Steam 121
14 10 Brined Steam 121
15 13 Pickled Immersion 121
16 3 Brined Immersion 121
CyTA – Journal of Food 3
Downloadedby[MrM.A.Ruiz-Cabrera]at15:4111August2014
5. Xi
v
¼ ðXi
m
=ρiÞ=
X
ðXi
m
=ρiÞ (10)
According to the Choi and Okos equations, an ideal mixing was
supposed, thereby, the thermophysical properties used in this
study are a weighted average of the property of each component
in the mixture. In a second attempt, a nonlinear regression (nlr)
procedure with COMSOL 3.5 software was used to adjust the
experimental cold point temperature data where h and k were
identified simultaneously. It is important to notice that Cp and ρ
values calculated with Equations (8) and (9) were also utilized in
this step. On the other hand, the goodness of fit between the
experimental and predicted temperature data was determined
using the sum of squared errors (SSE) according to Equation (11):
SSE ¼
XN
i¼1
Ti
À Ti
simulated
À Á2
(11)
where N is the number of temperature measurements, T and
Tsimulated are, respectively, the experimental temperature and
simulated temperature at the cold point. Selected data were
sent to MATLAB files to draw required plots where process
time was estimated.
Statistical analysis
A linear model with binary interactions (Equation (12)) was used
to analyze the effect of the canned product (A), heating medium
(B) and sterilization temperature (T) on each of the response
variables (k, h, Cp, ρ, Aw, pH and process time):
Y ¼ b0 þ b1A þ b2B þ b3T þ b4A Â B
þ b5A Â T þ b6B Â T þ e
(12)
where b0–b6 are the regression coefficients of the model and e is
the experimental error (Montgomery, 2004). The analysis of
variance (ANOVA) was performed with a confidence interval
of 95% with Modde 7.0 software (Umetrics, Kinnelon, NJ,
USA). For the sensory evaluation, the ANOVA (p 0.05) was
performed using the software MINITAB 15 in which the mini-
mum significant difference was realized by Tukey test.
Results and discussions
Evolution of experimental and simulated temperature
It was noticed that the cold point temperature for sterilized
brined escamoles using water immersion was located at L/2,
whereas for brined escamoles treated with saturated steam, this
was located between L/2 and L/3. However, for sterilized pickled
escamoles using either water immersion or saturated steam, the
cold point was located at L/2. Based on the fact that temperature
evolution was similar for all experiments, as an example,
Figure 4 (a)–(b) and (c)–(d) shows the experimental and simu-
lated cold point temperature evolution when brined and pickled
escamoles were heated with water immersion and saturated
steam at 121°C, respectively. In Figure 4(a)–(b), it is seen that
both simulation procedures, Choi and Okos and nlr, satisfactorily
predicted the variation of the cold point temperature for brined
escamoles. However, the predicted values using the nlr proce-
dure are in better agreement with experimental values than those
predicted using the Choi and Okos equations when pickled
escamoles were used (Figure 4(c)–(d)). An ideal mixture
assumes that volumetric and energetic properties of a mixture
are just the linear combination of those of their pure constituents.
Probably, the discrepancy observed between simulated and
experimental data in pickled escamoles using Choi and Okos
equation may be attributed to deviation from the simple ideal
mixture model. Based on the latter assumption, brined escamoles
can be considered as a thermodynamically ideal mixture under
any conditions that were used in this study. As an example,
simulated temperature contours for the case of brined escamoles
treated with saturated steam at 121°C is given in Figure 5 at
different heating times. From Figure 5, it is evident that the
product adjacent to the walls of the can receive a rapid heating,
while the center where the temperature change was measured
was the slowest heating point in the can. On the other hand, it
may be inferred from Figure 5 that the heat transfer was mainly
by conduction with uniform kernels of temperature zone. It is
also important to indicate that similar trends were perceived in
the experiments performed with pickled escamoles.
Thermophysical properties
The thermophysical properties values estimated by Choi and Okos
and by nlr for each experimental condition are given in Table 3.
According to ANOVA (p 0.05) shown in Table 4, it can be
observed that thermal conductivity (k), specific heat (Cp) and
density (ρ) were influenced by the studied factors. With respect to
heat transfer convection coefficient, significant effect of the sterili-
zation variables was not observed. An increase of h with tempera-
ture, headspace and rotary speed has been reported in the literature
when a rotary retort was used (Garrote et al., 2006). However, in
this study, a stationary autoclave was used for the sterilization
θ
Z
r
0.066 m
0.075 m
Figure 3. Tri-dimensional schematic representation of the vertical can
used in this study.
Figura 3. Representación esquemática tridimensional de la lata en
posición vertical usada en este estudio.
4 M.A. Ruiz-Cabrera et al.
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6. processes. From Table 4, it can be noticed that k and Cp values were
directly proportional to the sterilization temperature, whereas the
opposite effect was found for ρ, which decreased with sterilization
temperature. On the other hand, similar values of thermal conduc-
tivity (k) were estimated using Choi and Okos equation and nlr
procedure in brined escamoles but different k values in pickled
escamoles (p 0.05) (Table 3). As previously discussed, Choi
and Okos equation is more suitable to predict the thermophysical
properties of ideal mixture model such as brined escamoles. In the
literature, some authors have reported values for the thermal proper-
ties of various canned foods (Boz Erdogdu, 2013; Kannan
Gourisankar, 2008), and some of them are similar to those reported
in this study.
Experimental and calculated process time
The process time is an important parameter that must be care-
fully determined for foods requiring a canning and sterilization
process because it depends on the type of food and experimental
conditions. This parameter is widely used to ensure the absence
of pathogens in food, which can cause an effect on the human
health. Therefore, process time must be also validated through
microbiological tests such as that used in this study, which were
negative for all experiments. The experimental and predicted
process time for each experimental condition investigated are
also given in Table 3. According to ANOVA (p = 0.0001,
r2
= 0.998), the process time was affected by the product type
(pickled or brined escamoles), by the temperature and by the
product type × heating medium and product type × temperature
interactions (Table 4). Pickled escamoles required less process
time than brined escamoles regardless of the heating medium
suggesting that there is greater heat transfer in pickled esca-
moles. Processing times estimated by nlr were closer to the
experimental processing times than those estimated by Choi
and Okos due to the lack of fit of the experimental data observed
during the simulation.
Chemical composition and physicochemical properties
of processed escamoles
Fresh escamoles constitute a good source of protein (10.15%
wet basis), carbohydrates (10%) and lipids (6%). Data on the
protein content in processed escamoles showed that this com-
pound was sensitive to heat, and the remaining percentage of
protein varied from 4.2% to 6.0%. It was observed that the
remaining percentage of protein was higher in brined esca-
moles than pickled escamoles. This protein degradation can
be attributed to protein denaturalization during thermal ster-
ilization as well as to hydrolysis of proteins induced by the
pH value. Even taking into account the maximum loss of
protein observed in pickled escamoles, the remaining is high
compared to other Mexican pickles products such as pickled
mushroom whose protein content is around 1.1% (wet basis).
With respect to physicochemical parameters of products,
Table 3 shows the average results of water activity (Aw) and
pH for each experiment. Aw values ranged between 0.98 and
Figure 4. Comparison between experimentally measured and simulated cold point temperatures for sterilization carried out at 121°C. (a) Exp. 6, (b) Exp. 8,
(c) Exp. 5, (d) Exp. 7 from Table 2, nlr = nonlinear regression.
Figura 4. Comparación entre los resultados experimentales y simulados de la temperatura en el punto frio durante la esterilización realizada a 121°C,
(a) Exp 6, (b) Exp 8, (c) Exp 5, (d) Exp 7 de la Tabla 2, nlr = regresión no lineal.
CyTA – Journal of Food 5
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7. 0.99, which were very similar to the water activity
(0.98 ± 0.05) for fresh escamoles, suggesting that the factors
evaluated (product type, heating medium, temperature and
their respective interactions) caused no significant effect
(p = 0.548, r2
= 0.37) on the Aw value. According to
ANOVA, the pH was affected only by the product type
Maximum 122.05°C
Minimum 59.07°C
117
107
97
87
77
67
t = 150 s t = 300 s t = 450 s
t = 900 s t = 1050 s t = 1200 s
t = 1500 s t = 1800 s t = 2100 s
Figure 5. Temperature contours at different heating times for brined escamoles treated with saturated steam at 121°C.
Figura 5. Evolución de la temperatura a diferentes tiempos de calentamiento para escamoles en salmuera tratados con vapor saturado a 121°C.
Table 3. Thermophysical and physicochemical properties and process time for canned escamoles products.
Tabla 3. Propiedades termo-físicas y fisicoquímicas y tiempo de proceso para los productos de escamoles enlatados.
Experiments
hnlr × 10−9
(W/m2/°C) knlr (W/m/°C)
K (W/m/
°C)
(Equation
(7))
Cp (kJ/kg/°C)
(Equation (8))
ρ (kg/m3
)
(Equation
(9)) pH Aw
Experimental
process time
(min)
Choi and
Okos
process
time (min)
Nonlinear
regression
process
time (min)
1 10.078 3.006 0.643 3.77 987.95 4.26 0.992 17.44 40.5 19.0
2 10.019 0.590 0.635 3.77 987.65 6.22 0.988 54.85 45.5 55.3
3 6.501 3.668 0.635 3.76 976.6 4.40 0.975 17.9 53.5 19.1
4 9.628 0.726 0.636 3.74 992.24 6.24 0.987 52.44 53.0 53.5
5 9.679 1.983 0.645 3.76 976.82 4.36 0.984 11.65 27.0 20.4
6 9.638 1.259 0.645 3.79 977.55 6.29 0.983 31.59 38.0 32.0
7 9.969 2.318 0.643 3.77 975.94 4.99 0.987 12.36 40.0 16.4
8 10.849 0.995 0.639 3.74 981.88 6.09 0.985 28.35 39.5 28.5
9 8.654 0.801 0.637 3.76 981.62 4.21 0.983 17.19 44.0 18.6
10 8.743 0.624 0.636 3.77 987.58 6.27 0.982 55.12 49.0 55.0
11 11.765 5.508 0.640 3.76 980.01 4.65 0.979 18.50 43.5 18.3
12 10.219 0.674 0.633 3.74 990.32 6.34 0.985 53.82 54.0 54.2
13 9.623 1.484 0.642 3.76 978.87 4.32 0.986 12.2 30.0 12.5
14 9.726 0.615 0.641 3.79 982.24 6.18 0.988 31.79 32.0 31.5
15 9.539 2.884 0.642 3.77 976.81 4.29 0.998 13.02 33.0 14.0
16 8.706 0.791 0.637 3.73 979.17 6.19 0.982 31.94 36.0 33.4
Notes: hnlr = heat transfer coefficient obtained by nonlinear regression, knlr = thermal conductivity obtained by nonlinear regression, k = thermal conductivity obtained by
Equation (7), Cp = specific heat obtained by Equation (8), ρ = density obtained by Equation (9), Aw = water activity.
Notas: hnlr = coeficiente de transferencia de calor obtenido por regresión no lineal, knlr= conductividad térmica obtenida por regresión no lineal, k = conductividad térmica
obtenida por la Ecuación (7), Cp = calor especifico obtenido por la Ecuación (8), ρ = densidad obtenida por la Ecuación (9), Aw = actividad de agua.
6 M.A. Ruiz-Cabrera et al.
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8. (p = 0.0001, r2
= 0.98) (Table 4). A decrease of pH was
observed in the sterilized products (Table 3) due to the fact
that the pH value of fresh escamoles varies between 6.5 and
6.7, the lowest pH value was 4.21 ± 0.03 (pickled escamoles
heated with steam at 115°C) and the highest value was
6.29 ± 0.06 (brined escamoles heated with water immersion
at 115°C). pH values decreased more drastically in the
pickled escamoles because acetic acid (vinegar) was used in
its formulation. Therefore, pickled escamoles may be classi-
fied as high-acidity products and brined escamoles as low-
acidity products.
Sensory quality in finished product
Figure 6 shows the results of overall quality (taste, color,
texture and appearance) for finished products. The product
with highest score was pickled escamoles heated with steam
at 115°C (A) where the average score was approximately of 6.0,
according to the hedonic scale, it means “like moderately”. This
score can be considered satisfactory because these products are
new and exotic and some judges have never tasted them. The
other escamoles products such as pickled-immersion at 115°C
(B), pickled-immersion at 121°C (C), pickled-steam at 121°C
(D), brined-immersion at 121°C (G) and brined-steam at 121°C
(H) obtained an score of 5.0, which is equivalent to “like
slightly” these products were statistically different (p 0.05)
to product A. The score for brined-steam at 115°C (E) and
brined-immersion at 115°C (F) was of 4.0, which was equiva-
lent to “neither like nor dislike”. These results suggest that the
overall quality of these products was satisfactory because all
samples received a positive score. The final comment from the
judges was that all products had a good taste and a very good
appearance.
Conclusions
Sterilization process can be used to give added value to esca-
moles without damaging its nutritional and sensory characteris-
tics. Conduction was the main heat transfer mechanism during
the sterilization process in pickled and brined escamoles; how-
ever, pickled products required less process time than brine
products. Sterilization process conditions and thermal properties
of canned escamoles determined in this study can be used to
generate new products based on escamoles in different geome-
tries and sizes of the can without the need for further experi-
ments. Good agreement between the experimental and simulated
temperature profiles was observed using either the nlr or Choi
and Okos procedures in brined escamoles. Therefore, Choi and
Okos equation was more suitable to predict the thermophysical
properties of ideal mixture model.
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Figure 6. Overall quality scores for sterilized escamoles products.
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Coefficients p(t) Coefficients p(t) Coefficients p(t) Coefficients p(t) Coefficients p(t)
b0 Constant 1.106 0.0002 982.078 0.0001 3.7612 0.0001 5.33 0.0001 28.76 0.0001
b1 Pickled escamoles 0.965 0.0007 −2.750 0.0022 0.0024 0.2125 −0.895 0.0001 −13.725 0.0001
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Immersion 0.451 0.048 −0.4568 0.500 −0.01 0.00045 0.068 0.169 −0.21.87 0.3798
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b5 Pickled × temperature −0.334 0.120 1.20 0.0982 −0.0012 0.519 0.048 0.319 4.422 0.0001
Brined × temperature 0.334 0.120 −1.20 0.0982 0.0012 0.519 −0.048 0.319 −4.422 0.0001
b6 Steam × temperature 0.243 0.236 −0.2468 0.7133 0.0012 0.519 0.015 0.739 −0.0237 0.9223
Immersion × temperature −0.243 0.236 0.2468 0.7133 −0.0012 0.519 −0.015 0.739 0.0237 0.9223
CyTA – Journal of Food 7
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Nomenclature
Aw water activity
ρ density (kg/m3
)
Cp specific heat (kJ/kg/°C)
F0 Lethality sterilization value (min) at 115°C or 121°C
h heat transfer convective coefficient (W/m2/°C)
k thermal conductivity (W/m/°C)
L height of the can (mm)
R radius of the can (mm)
r radial dimension
nlr nonlinear regression
SSE sum of squared error
T Experimental temperature in cold point (°C)
Tref reference temperature (115°C or 121°C)
Tsimulated simulated temperature (°C)
Xm
mass fraction
Xv
volume fraction
z temperature sensitivity for Clostridium botulinium (°C)
8 M.A. Ruiz-Cabrera et al.
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