Freezing is a preservation technique that prevents significant nutrient loss and slows down chemical and metabolic reactions by lowering the temperature of fruits, typically to -20°C. While it retains quality better than canning or dehydration, freezing does not sterilize and ice crystal formation can damage cell structure. Factors like freezing method/rate, storage temperature and conditions impact quality retention. Advantages include maintaining nutrients, allowing convenience meals, and using less energy than canning. Disadvantages include texture changes from ice crystals and decomposition if temperatures fluctuate during storage. Common fruits that can be frozen include apples, strawberries, and watermelon, typically using syrup or sugar packing methods.
Freezing helps to Inhibit the growth of microorganisms hence help in preservation of foods. So, freezing is a very easy and effective method for the preservation of fruits and vegetables and to retain them for longer duration.
Freezing helps to Inhibit the growth of microorganisms hence help in preservation of foods. So, freezing is a very easy and effective method for the preservation of fruits and vegetables and to retain them for longer duration.
Freezing is one of the oldest and most commonly used means of food preservation. SS Engineers Freezing food technology preserves it from the time it is prepared to the time it is eaten
"Fruit processing involves various techniques aimed at transforming fresh fruits into different products while preserving their taste, nutritional value, and extending shelf life.
Jaggery is a traditional unrefined sugar product made from sugarcane juice or palm sap. The resulting jaggery is a natural sweetener, retaining more of the molasses and minerals compared to refined sugar.
Read the complete article Inside Tech-knowledge: our Weekly Insight into Innovations Shaping the Food & Beverage Industry!
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Food preservation includes food processing practices which prevent the growth of microorganisms, such as yeasts (although some methods work by introducing benign bacteria or fungi to the food), and slow the oxidation of fats that cause rancidity. Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation. By preserving food, food waste can be reduced, which is an important way to decrease production costs and increase the efficiency of food systems, improve food security and nutrition and contribute towards environmental sustainability.For instance, it can reduce the environmental impact of food production.
Many processes designed to preserve food involve more than one food preservation method. Preserving fruit by turning it into jam, for example, involves boiling (to reduce the fruit's moisture content and to kill bacteria, etc.), sugaring (to prevent their re-growth) and sealing within an airtight jar (to prevent recontamination).
Different food preservation methods have different impacts on the quality of the food and food systems. Some traditional methods of preserving food have been shown to have a lower energy input and carbon footprint compared to modern methods.
Dehydration
food dehydration
preservation effect
controlling factors for dehydration
factors affecting dehydration
driers commonly used are
dehydration and nutritive value
disadvantage
drying and microbes
An Introductory review for use of Eigenvalues in Quantum Mechanics
An operator acting on a function, changes functions into another function. Occasionally
there are instances where, the received function is directly proportional to the function used.
퐴(휓) ∝ 휓
In this type of a situation, a constant, 푎 can be defined, as the Eigenvalue of the function. The
operator, 퐴 is hence known as an Eigen operator.
퐴(휓) = 푎휓
The 푎 eigenvalues represents the possible measured values of the 퐴 operator.
Classically, 푎 would be allowed to vary continuously, but in quantum mechanics, 푎 typically
has only a sub-set of allowed values. Both time-dependent and time-independent Schrödinger
equations are the `best-known instances of an eigenvalue equations in quantum mechanics, with
its eigenvalues corresponding to the allowed energy levels of the quantum system. (“3.3: The
Schrödinger Equation is an Eigenvalue Problem - Chemistry LibreTexts,” n.d.)
Some Eigen operators used in quantum mechanics and what their eigen constants represent are
given below.
(“Operators in Quantum Mechanics,” n.d.)The left side of the above table denotes the physical meaning of Eigen value obtained when
relevant operator on the right side is applied on the wave equation giving the position of the a
quantum particle. A famous example denoting the Energy of a particle when Hamiltonian
operator is applied on the wave function, is given below.
(“The Hamiltonian Operator | My Blog,” n.d.
A presentation done by Undergraduates in Chemical and Process Department in University of Moratuwa on engineering aspects of Sodium Hydroxide Production.
Introduction:
RNA interference (RNAi) or Post-Transcriptional Gene Silencing (PTGS) is an important biological process for modulating eukaryotic gene expression.
It is highly conserved process of posttranscriptional gene silencing by which double stranded RNA (dsRNA) causes sequence-specific degradation of mRNA sequences.
dsRNA-induced gene silencing (RNAi) is reported in a wide range of eukaryotes ranging from worms, insects, mammals and plants.
This process mediates resistance to both endogenous parasitic and exogenous pathogenic nucleic acids, and regulates the expression of protein-coding genes.
What are small ncRNAs?
micro RNA (miRNA)
short interfering RNA (siRNA)
Properties of small non-coding RNA:
Involved in silencing mRNA transcripts.
Called “small” because they are usually only about 21-24 nucleotides long.
Synthesized by first cutting up longer precursor sequences (like the 61nt one that Lee discovered).
Silence an mRNA by base pairing with some sequence on the mRNA.
Discovery of siRNA?
The first small RNA:
In 1993 Rosalind Lee (Victor Ambros lab) was studying a non- coding gene in C. elegans, lin-4, that was involved in silencing of another gene, lin-14, at the appropriate time in the
development of the worm C. elegans.
Two small transcripts of lin-4 (22nt and 61nt) were found to be complementary to a sequence in the 3' UTR of lin-14.
Because lin-4 encoded no protein, she deduced that it must be these transcripts that are causing the silencing by RNA-RNA interactions.
Types of RNAi ( non coding RNA)
MiRNA
Length (23-25 nt)
Trans acting
Binds with target MRNA in mismatch
Translation inhibition
Si RNA
Length 21 nt.
Cis acting
Bind with target Mrna in perfect complementary sequence
Piwi-RNA
Length ; 25 to 36 nt.
Expressed in Germ Cells
Regulates trnasposomes activity
MECHANISM OF RNAI:
First the double-stranded RNA teams up with a protein complex named Dicer, which cuts the long RNA into short pieces.
Then another protein complex called RISC (RNA-induced silencing complex) discards one of the two RNA strands.
The RISC-docked, single-stranded RNA then pairs with the homologous mRNA and destroys it.
THE RISC COMPLEX:
RISC is large(>500kD) RNA multi- protein Binding complex which triggers MRNA degradation in response to MRNA
Unwinding of double stranded Si RNA by ATP independent Helicase
Active component of RISC is Ago proteins( ENDONUCLEASE) which cleave target MRNA.
DICER: endonuclease (RNase Family III)
Argonaute: Central Component of the RNA-Induced Silencing Complex (RISC)
One strand of the dsRNA produced by Dicer is retained in the RISC complex in association with Argonaute
ARGONAUTE PROTEIN :
1.PAZ(PIWI/Argonaute/ Zwille)- Recognition of target MRNA
2.PIWI (p-element induced wimpy Testis)- breaks Phosphodiester bond of mRNA.)RNAse H activity.
MiRNA:
The Double-stranded RNAs are naturally produced in eukaryotic cells during development, and they have a key role in regulating gene expression .
Cancer cell metabolism: special Reference to Lactate PathwayAADYARAJPANDEY1
Normal Cell Metabolism:
Cellular respiration describes the series of steps that cells use to break down sugar and other chemicals to get the energy we need to function.
Energy is stored in the bonds of glucose and when glucose is broken down, much of that energy is released.
Cell utilize energy in the form of ATP.
The first step of respiration is called glycolysis. In a series of steps, glycolysis breaks glucose into two smaller molecules - a chemical called pyruvate. A small amount of ATP is formed during this process.
Most healthy cells continue the breakdown in a second process, called the Kreb's cycle. The Kreb's cycle allows cells to “burn” the pyruvates made in glycolysis to get more ATP.
The last step in the breakdown of glucose is called oxidative phosphorylation (Ox-Phos).
It takes place in specialized cell structures called mitochondria. This process produces a large amount of ATP. Importantly, cells need oxygen to complete oxidative phosphorylation.
If a cell completes only glycolysis, only 2 molecules of ATP are made per glucose. However, if the cell completes the entire respiration process (glycolysis - Kreb's - oxidative phosphorylation), about 36 molecules of ATP are created, giving it much more energy to use.
IN CANCER CELL:
Unlike healthy cells that "burn" the entire molecule of sugar to capture a large amount of energy as ATP, cancer cells are wasteful.
Cancer cells only partially break down sugar molecules. They overuse the first step of respiration, glycolysis. They frequently do not complete the second step, oxidative phosphorylation.
This results in only 2 molecules of ATP per each glucose molecule instead of the 36 or so ATPs healthy cells gain. As a result, cancer cells need to use a lot more sugar molecules to get enough energy to survive.
Unlike healthy cells that "burn" the entire molecule of sugar to capture a large amount of energy as ATP, cancer cells are wasteful.
Cancer cells only partially break down sugar molecules. They overuse the first step of respiration, glycolysis. They frequently do not complete the second step, oxidative phosphorylation.
This results in only 2 molecules of ATP per each glucose molecule instead of the 36 or so ATPs healthy cells gain. As a result, cancer cells need to use a lot more sugar molecules to get enough energy to survive.
introduction to WARBERG PHENOMENA:
WARBURG EFFECT Usually, cancer cells are highly glycolytic (glucose addiction) and take up more glucose than do normal cells from outside.
Otto Heinrich Warburg (; 8 October 1883 – 1 August 1970) In 1931 was awarded the Nobel Prize in Physiology for his "discovery of the nature and mode of action of the respiratory enzyme.
WARNBURG EFFECT : cancer cells under aerobic (well-oxygenated) conditions to metabolize glucose to lactate (aerobic glycolysis) is known as the Warburg effect. Warburg made the observation that tumor slices consume glucose and secrete lactate at a higher rate than normal tissues.
(May 29th, 2024) Advancements in Intravital Microscopy- Insights for Preclini...Scintica Instrumentation
Intravital microscopy (IVM) is a powerful tool utilized to study cellular behavior over time and space in vivo. Much of our understanding of cell biology has been accomplished using various in vitro and ex vivo methods; however, these studies do not necessarily reflect the natural dynamics of biological processes. Unlike traditional cell culture or fixed tissue imaging, IVM allows for the ultra-fast high-resolution imaging of cellular processes over time and space and were studied in its natural environment. Real-time visualization of biological processes in the context of an intact organism helps maintain physiological relevance and provide insights into the progression of disease, response to treatments or developmental processes.
In this webinar we give an overview of advanced applications of the IVM system in preclinical research. IVIM technology is a provider of all-in-one intravital microscopy systems and solutions optimized for in vivo imaging of live animal models at sub-micron resolution. The system’s unique features and user-friendly software enables researchers to probe fast dynamic biological processes such as immune cell tracking, cell-cell interaction as well as vascularization and tumor metastasis with exceptional detail. This webinar will also give an overview of IVM being utilized in drug development, offering a view into the intricate interaction between drugs/nanoparticles and tissues in vivo and allows for the evaluation of therapeutic intervention in a variety of tissues and organs. This interdisciplinary collaboration continues to drive the advancements of novel therapeutic strategies.
The increased availability of biomedical data, particularly in the public domain, offers the opportunity to better understand human health and to develop effective therapeutics for a wide range of unmet medical needs. However, data scientists remain stymied by the fact that data remain hard to find and to productively reuse because data and their metadata i) are wholly inaccessible, ii) are in non-standard or incompatible representations, iii) do not conform to community standards, and iv) have unclear or highly restricted terms and conditions that preclude legitimate reuse. These limitations require a rethink on data can be made machine and AI-ready - the key motivation behind the FAIR Guiding Principles. Concurrently, while recent efforts have explored the use of deep learning to fuse disparate data into predictive models for a wide range of biomedical applications, these models often fail even when the correct answer is already known, and fail to explain individual predictions in terms that data scientists can appreciate. These limitations suggest that new methods to produce practical artificial intelligence are still needed.
In this talk, I will discuss our work in (1) building an integrative knowledge infrastructure to prepare FAIR and "AI-ready" data and services along with (2) neurosymbolic AI methods to improve the quality of predictions and to generate plausible explanations. Attention is given to standards, platforms, and methods to wrangle knowledge into simple, but effective semantic and latent representations, and to make these available into standards-compliant and discoverable interfaces that can be used in model building, validation, and explanation. Our work, and those of others in the field, creates a baseline for building trustworthy and easy to deploy AI models in biomedicine.
Bio
Dr. Michel Dumontier is the Distinguished Professor of Data Science at Maastricht University, founder and executive director of the Institute of Data Science, and co-founder of the FAIR (Findable, Accessible, Interoperable and Reusable) data principles. His research explores socio-technological approaches for responsible discovery science, which includes collaborative multi-modal knowledge graphs, privacy-preserving distributed data mining, and AI methods for drug discovery and personalized medicine. His work is supported through the Dutch National Research Agenda, the Netherlands Organisation for Scientific Research, Horizon Europe, the European Open Science Cloud, the US National Institutes of Health, and a Marie-Curie Innovative Training Network. He is the editor-in-chief for the journal Data Science and is internationally recognized for his contributions in bioinformatics, biomedical informatics, and semantic technologies including ontologies and linked data.
2. ● Why freeze Fruits?
❖ Freezing is considered superior to canning
or dehydration, because it prevents the loss
of most nutrients during the process.
3. Operating Conditions
● It is not a type of sterilization.
● The process involves lowering the fruit temperature generally to -
20C
1) Microorganisms can’t grow at this temperature.
2) Slow down the chemical changes such as enzymatic reactions.
3)Cellular metabolic reactions are delayed.
5. Quality Retention In Frozen Fruits
There are few factors that affect the retention of quality in frozen fruits.
● The quality of fruits used.
● The treatment given prior to frozen
● The freezing method and freezing rate
● The storage temperature and temperature fluctuation.
● The storage conditions.
6. ADVANTAGES
● Freezing is a relatively quicker process compared with other
preservation techniques and thus is commercially viable and
feasible.
● It further allows you to preserve the food longer. Certain
complementary methods such as blanching allows you to
stop enzyme activity and help maintain the nutrients in food.
● Freezing allows you to convert fruit into certain convenience
meals, which lasts relatively a longer time saving time and
energy.
● Freezing further is proven to be a better preservation
technique than canning and emits less heat and requires less
energy than what canning requires as well.
● Freezing preserves vitamins of the fruit as well as helps us
preserve the colour as well
7. DISADVANTAGES
● The formation of ice crystals can break down the skin on
fruits and vegetables, changing the texture
● Fresh food needs to be eaten right away even if
refrigerated most fresh foods will not last longer than a
week. Enzymes cause nutrient and color loss in fruits and
vegetable
● After fruits and vegetables are picked, they continue to
breathe, a process also known as respiration. This process
breaks down carbohydrates, proteins, and fats thereby
reducing food value, flavor and nutrients. Though keeping
it cold helps, the process does not stop
● Fluctuations in temperature can cause items to
decompose faster. You don’t want temperatures that go or
too high temperatures. Frozen produce will rot as fast as
overheated produce once the temperatures go above
freezing.
8. Fruits that can be frozen
1. Apples
a. Shelf Life :- 12 months
b. Method of packing
i. Slices
ii. Apple Sause
c. Packings used
i. Syrup Pack
ii. Sugar Pack
9. 2. Strawberries
a. Shelf Life :- 12 months
b. Method of packing
i. Whole berries
ii. Slices
iii. Crushed
c. Packings used
i. Syrup Pack
ii. Sugar Pack
10. 3. Watermelon
a. Shelf Life :- 12 months
b. Method of packing
i. Slices
ii. Cubes
iii. Balls
c. Packings used
i. Syrup Pack
ii. Unsweetened Pack
11. Applications
Pharmaceutical and biotechnology
● Shelf life of products
● Easily stored, shipped
● To produce tablets or wafers
Food and agriculturally based industries
● freeze-dried ice cream
● Remains in good condition
● Food Preservation
