Efficient Separation and Extraction of Vanadium and Chromium in High Chromium Vanadium Slag by Selective Two-Stage Roasting-Leaching

Science.gov (United States)

Wen, Jing; Jiang, Tao; Xu, Yingzhe; Liu, Jiayi; Xue, Xiangxin

2018-04-01

Vanadium and chromium are important rare metals, leading to a focus on high chromium vanadium slag (HCVS) as a potential raw material to extract vanadium and chromium in China. In this work, a novel method based on selective two-stage roasting-leaching was proposed to separate and extract vanadium and chromium efficiently in HCVS. XRD, FT-IR, and SEM were utilized to analyze the phase evolutions and microstructure during the whole process. Calcification roasting, which can calcify vanadium selectively using thermodynamics, was carried out in the first roasting stage to transfer vanadium into acid-soluble vanadate and leave chromium in the leaching residue as (Fe0.6Cr0.4)2O3 after H2SO4 leaching. When HCVS and CaO were mixed in the molar ratio CaO/V2O3 (n(CaO)/n(V2O3)) of 0.5 to 1.25, around 90 pct vanadium and less than 1 pct chromium were extracted in the first leaching liquid, thus achieving the separation of vanadium and chromium. In the second roasting stage, sodium salt, which combines with chromium easily, was added to the first leaching residue to extract chromium and 95.16 pct chromium was extracted under the optimal conditions. The total vanadium and chromium leaching rates were above 95 pct, achieving the efficient separation and extraction of vanadium and chromium. The established method provides a new technique to separate vanadium and chromium during roasting rather than in the liquid form, which is useful for the comprehensive application of HCVS.

Efficient Separation and Extraction of Vanadium and Chromium in High Chromium Vanadium Slag by Selective Two-Stage Roasting-Leaching

Science.gov (United States)

Wen, Jing; Jiang, Tao; Xu, Yingzhe; Liu, Jiayi; Xue, Xiangxin

2018-06-01

Vanadium and chromium are important rare metals, leading to a focus on high chromium vanadium slag (HCVS) as a potential raw material to extract vanadium and chromium in China. In this work, a novel method based on selective two-stage roasting-leaching was proposed to separate and extract vanadium and chromium efficiently in HCVS. XRD, FT-IR, and SEM were utilized to analyze the phase evolutions and microstructure during the whole process. Calcification roasting, which can calcify vanadium selectively using thermodynamics, was carried out in the first roasting stage to transfer vanadium into acid-soluble vanadate and leave chromium in the leaching residue as (Fe0.6Cr0.4)2O3 after H2SO4 leaching. When HCVS and CaO were mixed in the molar ratio CaO/V2O3 (n(CaO)/n(V2O3)) of 0.5 to 1.25, around 90 pct vanadium and less than 1 pct chromium were extracted in the first leaching liquid, thus achieving the separation of vanadium and chromium. In the second roasting stage, sodium salt, which combines with chromium easily, was added to the first leaching residue to extract chromium and 95.16 pct chromium was extracted under the optimal conditions. The total vanadium and chromium leaching rates were above 95 pct, achieving the efficient separation and extraction of vanadium and chromium. The established method provides a new technique to separate vanadium and chromium during roasting rather than in the liquid form, which is useful for the comprehensive application of HCVS.

Characterization of galactomannan derivatives in roasted coffee beverages.

Science.gov (United States)

Nunes, Fernando M; Reis, Ana; Domingues, M Rosário M; Coimbra, Manuel A

2006-05-03

In this work, the galactomannans from roasted coffee infusions were purified by 50% ethanol precipitation, anion exchange chromatography, and phenylboronic acid-immobilized Sepharose chromatography. Specific enzymatic hydrolysis of the beta-(1-->4)-D-mannan backbone allowed us to conclude that the galactomannans of roasted coffee infusions are high molecular weight supports of low molecular weight brown compounds. Also, the molecular weight of the brown compounds linked to the galactomannan increases with the increase of the coffee degree of roast. The reaction pathways of galactomannans during the coffee roasting process were inferred from the detection of specific chemical markers by gas chromatography-electron impact mass spectrometry and/or electrospray ionization tandem mass spectrometry. Maillard reaction, caramelization, isomerization, oxidation, and decarboxylation pathways were identified by detection of Amadori compounds, 1,6-beta-anhydromannose, fructose, glucose, mannonic acid, 2-ketogluconic acid, and arabinonic acid in the reducing end of the obtained oligosaccharides. The implication of the several competitive reaction pathways is discussed and related to the structural changes of the galactomannans present in the roasted coffee infusions.

Physicochemical Changes of Cocoa Beans during Roasting Process

Directory of Open Access Journals (Sweden)

Pedro García-Alamilla

2017-01-01

Full Text Available During cocoa beans roasting, there are physicochemical changes that develop the chocolate quality attributes. Roasting systems have a particular influence on the development of these characteristics, and the effects of operation variables for each system must be evaluated. The objective of this study was to evaluate the effect of roasting time and temperature in a rotatory system on cocoa beans physicochemical parameters of quality as moisture, water activity, pH, total acidity, color (L⁎,a⁎,b⁎, total phenolic content (TPC, and DPPH radical capacity. Cocoa beans were roasted as a function with a central rotatable design with 22 + 5 central points and 4 axial points (-1.414, -1, 0, +1, and +1,414 and a response surface methodology was applied. Temperature and time levels were 110–170°C and 5–65 minutes, respectively. The effect of the variables was nonlinear and modeled with a second-order response polynomial. Roasting time and temperature presented a significative effect (p<0.05 on the response variables except for both TPC and DPPH radical capacity in aqueous extract.

The Influence of Roasting Temperature on the Flotation Properties of Muscovite

Directory of Open Access Journals (Sweden)

Jiayan Tang

2016-06-01

Full Text Available Roasting and flotation are common techniques used in mineral processing, and they have increasingly been combined for the pre-concentration of muscovite from stone coal. The research was mainly to study flotation properties of muscovite after roasting at 200, 400, 600, 800 and 1000 °C, respectively. The changes of chemical and physical properties of muscovite during the roasting process were investigated by thermogravimetric analysis (TGA, Fourier transform infrared spectrum (FTIR, X-ray diffraction (XRD, X-ray photoelectron spectroscopy (XPS, Zeta potential measurements, particle size analysis, and the BET surface area measurements. The results indicated that the dehydroxylation of crystal structure took place at temperatures over 600 °C. A large number of hydroxyl groups were removed from the crystal structure of muscovite at 600–1000 °C. The layer structure, surface element distribution, and electrical properties of muscovite remained after roasting. The flotation recovery of roasted muscovite samples increased with the increase in roasting temperature in the same flotation system, because the specific surface and the adsorption capacity of dodecylamine (DDA were reduced when roasting temperature was over 600 °C. A suitable roasting temperature and dosage of reagents can be provided for the roasting-flotation of muscovite.

Ion beam analysis of ground coffee and roasted coffee beans

International Nuclear Information System (INIS)

Debastiani, R.; Santos, C.E.I. dos; Yoneama, M.L.; Amaral, L.; Dias, J.F.

2014-01-01

The way that coffee is prepared (using roasted ground coffee or roasted coffee beans) may influence the quality of beverage. Therefore, the aim of this work is to use ion beam techniques to perform a full elemental analysis of packed roasted ground coffee and packed roasted coffee beans, as well as green coffee beans. The samples were analyzed by PIXE (particle-induced X-ray emission). Light elements were measured through RBS (Rutherford backscattering spectrometry) experiments. Micro-PIXE experiments were carried out in order to check the elemental distribution in the roasted and green coffee beans. In general, the elements found in ground coffee were Mg, P, S, Cl, K, Ca, Ti, Mn, Fe, Cu, Zn, Rb and Sr. A comparison between ground coffee and grinded roasted beans shows significant differences for several elements. Elemental maps reveal that P and K are correlated and practically homogeneously distributed over the beans

Ion beam analysis of ground coffee and roasted coffee beans

Energy Technology Data Exchange (ETDEWEB)

Debastiani, R., E-mail: rafa_debas@yahoo.com.br; Santos, C.E.I. dos; Yoneama, M.L.; Amaral, L.; Dias, J.F.

2014-01-01

The way that coffee is prepared (using roasted ground coffee or roasted coffee beans) may influence the quality of beverage. Therefore, the aim of this work is to use ion beam techniques to perform a full elemental analysis of packed roasted ground coffee and packed roasted coffee beans, as well as green coffee beans. The samples were analyzed by PIXE (particle-induced X-ray emission). Light elements were measured through RBS (Rutherford backscattering spectrometry) experiments. Micro-PIXE experiments were carried out in order to check the elemental distribution in the roasted and green coffee beans. In general, the elements found in ground coffee were Mg, P, S, Cl, K, Ca, Ti, Mn, Fe, Cu, Zn, Rb and Sr. A comparison between ground coffee and grinded roasted beans shows significant differences for several elements. Elemental maps reveal that P and K are correlated and practically homogeneously distributed over the beans.

Online monitoring of coffee roasting by proton transfer reaction time-of-flight mass spectrometry (PTR-ToF-MS): towards a real-time process control for a consistent roast profile.

Science.gov (United States)

Wieland, Flurin; Gloess, Alexia N; Keller, Marco; Wetzel, Andreas; Schenker, Stefan; Yeretzian, Chahan

2012-03-01

A real-time automated process control tool for coffee roasting is presented to consistently and accurately achieve a targeted roast degree. It is based on the online monitoring of volatile organic compounds (VOC) in the off-gas of a drum roaster by proton transfer reaction time-of-flight mass spectrometry at a high time (1 Hz) and mass resolution (5,500 m/Δm at full width at half-maximum) and high sensitivity (better than parts per billion by volume). Forty-two roasting experiments were performed with the drum roaster being operated either on a low, medium or high hot-air inlet temperature (= energy input) and the coffee (Arabica from Antigua, Guatemala) being roasted to low, medium or dark roast degrees. A principal component analysis (PCA) discriminated, for each one of the three hot-air inlet temperatures, the roast degree with a resolution of better than ±1 Colorette. The 3D space of the three first principal components was defined based on 23 mass spectral profiles of VOCs and their roast degree at the end point of roasting. This provided a very detailed picture of the evolution of the roasting process and allowed establishment of a predictive model that projects the online-monitored VOC profile of the roaster off-gas in real time onto the PCA space defined by the calibration process and, ultimately, to control the coffee roasting process so as to achieve a target roast degree and a consistent roasting.

Scientific Opinion on the substantiation of a health claim related to “native chicory inulin” and maintenance of normal defecation by increasing stool frequency pursuant to Article 13.5 of Regulation (EC) No 1924/2006

DEFF Research Database (Denmark)

Tetens, Inge

2015-01-01

claim related to “native chicory inulin” and maintenance of normal defecation by increasing stool frequency. The food constituent that is a subject of a claim is “native chicory inulin”. The Panel considers that “native chicory inulin”, a non-fractionated mixture of monosaccharides (...%), disaccharides, inulin-type fructans and inulin extracted from chicory, with a mean DP ≥ 9, is sufficiently characterised in relation to the claimed effect. The Panel considers that maintenance of normal defecation by increasing stool frequency (provided that it does not result in diarrhoea) is a beneficial...... physiological effect. Six studies involving 86 subjects consistently showed that consumption of “native chicory inulin” at an amount of at least 12 g/day increases stool frequency. The Panel also notes the plausible mechanisms by which inulin and inulin-type fructans in “native chicory inulin” could exert...

Dried chicory root modifies the activity and expression of porcine hepatic CYP3A but not 2C – Effect of in vitro and in vivo exposure

DEFF Research Database (Denmark)

Rasmussen, Martin Krøyer; Zamaratskaia, Galia; Andersen, Bente

2012-01-01

Hepatic cytochrome P450 expression and activity are dependent on many factors, including dietary ingredients. In the present study, we investigated the in vivo and in vitro effect of chicory root on hepatic CYP3A and 2C in male pigs. Chicory feeding increased the expression of CYP3A29 mRNA but no......Hepatic cytochrome P450 expression and activity are dependent on many factors, including dietary ingredients. In the present study, we investigated the in vivo and in vitro effect of chicory root on hepatic CYP3A and 2C in male pigs. Chicory feeding increased the expression of CYP3A29 m......RNA but not CYP2C33. Correspondingly, CYP3A activity was increased by chicory feeding, while CYP2C activity was not affected. Additionally, the in vitro effect of chicory extract on the CYP3A activity was investigated. It was shown that CYP3A activity in the microsomes from male pigs was inhibited......; this was not reflected on activity. For CYP2C, no difference in mRNA expression was observed, while CYP2C activity was greater in female pigs. Surprisingly, the expression of the constitutive androstane receptor, pregnane X receptor and aryl hydrocarbon receptor did not differ with feed or gender. In conclusion, chicory...

Phenolic profiles in leaves of chicory cultivars (Cichorium intybus L.) as influenced by organic and mineral fertilizers.

Science.gov (United States)

Sinkovič, Lovro; Demšar, Lea; Žnidarčič, Dragan; Vidrih, Rajko; Hribar, Janez; Treutter, Dieter

2015-01-01

Chicory (Cichorium intybus L.) is a typical Mediterranean vegetable, and it shows great morphological diversity, including different leaf colours. Five cultivars commonly produced in Slovenia ('Treviso', 'Verona', 'Anivip', 'Castelfranco', 'Monivip') were grown in pots under controlled conditions in a glasshouse, with organic and/or mineral fertilizers administered to meet nitrogen requirements. HPLC analysis was carried out to study the phenolic compositions of the leaves. A total of 33 phenolic compounds were extracted from these chicory leaves and were quantitatively evaluated in an HPLC-DAD-based metabolomics study. Among the cultivars, the highest TPC was seen for 'Treviso' (300.1 mg/100 g FW), and the lowest, for 'Castelfranco' (124.9 mg/100g FW). Across the different treatments, the highest TPC was in the control samples (254.3 mg/100 g FW), and the lowest for the organic (128.6 mg/100 g FW) and mineral fertilizer (125.5 mg/100 g FW) treatments. The predominant phenolic compounds in all of the samples were hydroxycinnamic acids, including chlorogenic and cichoric acid. Fertilizer administration provides a discriminant classification of the chicory cultivars according to their phenolic compounds. Copyright © 2014 Elsevier Ltd. All rights reserved.

Studies on Callus Induction and Regeneration of Medicinal Plant Chicory (Cichorium intybus L. from Leaf and Petiole Explants

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H. Hadizadeh

2016-07-01

Full Text Available Introduction: Chicory (Cichorium intybus L. belongs to Asteraceae family is commonly known as witloof chicory. The leaves and the roots of this medicinal plant are edible and commonly used as salad. Some varieties are also cultivated as coffee substitute after roasting the roots. All parts of the plant contain these volatile oils, with the majority of the toxic components concentrated in the plant's root. In folk medicine, the plant is used for the treatment of diarrhea, spleen enlargement, fever, and vomiting. Antihepatotoxic activity on damaged rat’s liver sections and anti-bacterial activity of this crop has been recently reported. In vitro regeneration from leaf explants with various hormonal combinations has been reported previously. Moreover, in vitro regeneration of Chicory from cotyledon explants using different combinations of plant growth regulators has been studied. Also, a protocol for the regeneration of plantlets from leaf and petiole explants of witloof chicory has been developed. The aim of the present investigation was optimization of callus induction and shoot regeneration from leaf and petiole tissues of Chicory (Esfahan genotype. Materials and Methods: In this investigation, Esfahan genotype was used for callus induction and direct shoot regeneration. Seeds were first washed with running tap water for 30 min then seeds were surface sterilized by dipping in 70% ethanol for 90 s and rinsed with sterile distilled water, followed by immersing in 5% sodium hypochlorite solution for 25 min and thereafter rinsed for 30 min with sterile distilled water. The basal medium used in this investigation was MS. For shoot regeneration, leaf and petiole explants (5 mm segments were excised from 4-week-old sterile seedlings and cultured on MS medium containing different combinations of NAA / BA and KIN / BA in two separate experiments. Experiments were performed factorial based on completely randomized design. Cultures were incubated at 25�

The effect of enriched chicory inulin on liver enzymes, calcium homeostasis and hematological parameters in patients with type 2 diabetes mellitus: A randomized placebo-controlled trial.

Science.gov (United States)

Farhangi, Mahdieh Abbasalizad; Javid, Ahmad Zare; Dehghan, Parvin

2016-08-01

Type 2 diabetic mellitus (T2DM) as one of the main causes of morbidity and mortality is associated with immune system disturbances and metabolic abnormalities. In the current study we aimed to evaluate the effects of enriched chicory inulin supplementation on liver enzymes, serum calcium and phosphorous concentrations and hematological parameters in patients with T2DM. Forty-six diabetic females patients were randomly allocated into intervention (n=27) and control (n=22) groups. Subjects in the intervention group received a daily dose of 10g of chicory and subjects in control group received a placebo for two months. Anthropometric variables, glucose homeostasis, hematological parameters and metabolic indices including serum alanine aminotransfersae (ALT), aspartate aminotransferase (AST), alkaline phosphatase (ALP), calcium and phosphorous as well as creatinine concentrations, glomerular filtration rate (GFR) and blood pressure were assessed at the beginning and end of the trial. Significant reductions in fasting serum glucose (FSG), Hb A1C, AST and ALP concentrations were observed in chicory-treated group. Systolic and diastolic blood pressures were also reduced in chicory-treated group. Serum calcium significantly increased after chicory supplementation but no change in placebo treated group has been occurred (P=0.014). Supplementation with enriched chicory for two months significantly reduced hematocrit and mean corpuscular volume (MCV) values (Pliver function tests, blood pressure and reduction in hematologic risk factors of diabetes in female patients with T2DM. Further studies in both genders are needed to generalize these findings to total population. Copyright © 2016 Primary Care Diabetes Europe. Published by Elsevier Ltd. All rights reserved.

Volatile profile of cashews (Anacardium occidentale L.) from different geographical origins during roasting.

Science.gov (United States)

Agila, Amal; Barringer, Sheryl Ann

2011-01-01

Volatile compounds were quantified in the headspace of Indian, Vietnamese, and Brazilian cashews, both raw and during roasting by selected ion flow tube-mass spectrometry. The optimum roasting times based on color measurements were also determined. Raw cashews were oil roasted for 3 to 9 min at 143 °C and color and volatiles measured. An excellent correlation, following a pseudo 1st-order reaction, was found between L* value and roasting time; darkness increases as roasting time increases. The optimum roasting time was 6, 8, and 9 min for Vietnamese, Indian, and Brazilian cashews, respectively. Raw cashews had lower concentrations of volatiles than roasted cashews. Most volatiles significantly increased in concentration during roasting of Brazilian, Indian, and Vietnamese cashews. Only a few volatiles significantly decreased during roasting. Ethanol and 1-heptene significantly decreased during roasting in Brazilian cashews and toluene decreased in Vietnamese cashews. Brazilian cashews had significantly higher levels of most volatiles than Indian and Vietnamese cashews. Most volatile levels in Indian and Vietnamese cashews were not significantly different. Of the volatiles, Strecker aldehydes, including methylbutanal, 2-methylpropanal, and acetaldehyde, were at the highest concentration in roasted cashews. The Maillard reaction contributed to the formation of most of the volatiles in cashews from the 3 countries. There was also degradation of sugars to form furan-type compounds and oxidation of lipids to form alkanals such as hexanal. The volatile profile during roasting of cashews can be used to determine the best roasting time for each type of cashew. The rate of color development and the production of volatiles differ for the cashews from the 3 geographical locations. © 2011 Institute of Food Technologists®

Locally processed roasted-maize-based weaning foods fortified with ...

African Journals Online (AJOL)

Locally processed roasted-maize-based weaning foods fortified with legumes: factors ... African Journal of Food, Agriculture, Nutrition and Development ... Tom Brown (roasted-maize porridge) is one of the traditional weaning foods in Ghana.

Hepatoprotective effects of parsley, basil, and chicory aqueous extracts against dexamethasone-induced in experimental rats

Science.gov (United States)

Soliman, Hanan A.; El-Desouky, Mohamed A.; Hozayen, Walaa G.; Ahmed, Rasha R.; Khaliefa, Amal K.

2016-01-01

Aim: The objective of this study is to investigate the hypoglycemic, hypolipidemic, and hepatoprotective effects of the aqueous extract of parsley, basil, and chicory whole plant in normal and dexamethasone (Dex) rats. Materials and Methods: 50 female albino rats were used in this study and divided into 5 groups (for each 10). Group (1) fed basal diet and maintained as negative control group. Group (2) received Dex in a dose of (0.1 mg/kg b. wt.). Groups 3, 4, and 5 were treated with Dex along with three different plant extracts of parsley, basil, and chicory (2 g/kg b. wt.), (400 mg/kg b. wt.), and (100 mg/kg b. wt.), respectively. Results: All these groups were treated given three times per week for 8 consecutive weeks. Dex-induced alterations in the levels of serum glucose, triglyceride, cholesterol, low-density lipoprotein-cholesterol levels and cardiovascular indices and serum alanine aminotransferase, aspartate aminotransferase and lactate dehydrogenase activities, liver thiobarbituric acid (TBARS) levels increased, while high-density lipoprotein-cholesterol, total protein, albumin, and liver glutathione (GSH) levels decreased. On the other hand, plant extracts succeeded to modulate these observed abnormalities resulting from Dex as indicated by the reduction of glucose, cholesterol, TBARS, and the pronounced improvement of the investigated biochemical and antioxidant parameters. Conclusions: It was concluded that probably, due to its antioxidant property, parsley, basil, and chicory extracts have hepatoprotective effects in Dex-induced in rats. PMID:27069727

Separation and Recovery of Iron and Rare Earth from Bayan Obo Tailings by Magnetizing Roasting and (NH4)2SO4 Activation Roasting

OpenAIRE

Yan Zhou; He Yang; Xiang-xin Xue; Shuai Yuan

2017-01-01

A novel approach for recovery of iron and rare earth elements (REEs) from Bayan Obo tailings of Baotou, China, was developed by combining magnetizing roasting, magnetic separation, (NH4)2SO4 activation roasting, and water leaching. Thermodynamic analysis of carbothermal reduction was conducted to determine the temperature of magnetizing roasting, and it agreed well with the experimental results. The maximum recovery of Fe reached 77.8% at 600 °C, and the grade of total Fe in the magnetic conc...

An active dealkalization of red mud with roasting and water leaching

Energy Technology Data Exchange (ETDEWEB)

Zhu, Xiaobo, E-mail: zhuxiaobo0119@126.com [School of Materials Science and Engineering, Henan Polytechnic University, Jiaozuo, Henan 454000 (China); Henan Key Discipline Open Laboratory of Mining Engineering Materials, Henan 454000 (China); Li, Wang; Guan, Xuemao [School of Materials Science and Engineering, Henan Polytechnic University, Jiaozuo, Henan 454000 (China); Henan Key Discipline Open Laboratory of Mining Engineering Materials, Henan 454000 (China)

2015-04-09

Highlights: • The dealkalization of active roasting and water leaching from red mud was put forward. • The main factors on dealkalization during active roasting and water leaching were investigated. • The mechanism of dealkalization from red mud was in-depth studied in the process. - Abstract: The research has focused on the dealkalization of red mud after active roasting and water leaching, which is obtained from bauxite during alumina production. The main factors such as roasting temperature, roasting time, water leaching stage, leaching temperature, leaching reaction time and liquid to solid ratio were investigated. The mechanism of dealkalization was in-depth studied by using ICP–AES, XRD, TG-DSC, SEM–EDS and leaching kinetic. The results show that the dealkalization rate reached 82% under the condition of roasting temperature of 700 °C, roasting time of 30 min, four stage water leaching, liquid to solid ratio of 7 mL/g, leaching temperature of 90 °C and reaction time of 60 min. The diffraction peak of Na{sub 6}CaAl{sub 6}Si{sub 6}(CO{sub 3})O{sub 24}·2H{sub 2}O in red mud was decreased during the active roasting process, whereas the mineral phases of NaOH·H{sub 2}O and Na{sub 2}Ca(CO{sub 3}){sub 2} were appeared. The content of alkali obviously decreased and the grade of other elements increased during the process of active roasting and water leaching, which was in favor of next application process of red mud. The water leaching was controlled by internal diffusion of SCM and the apparent activation energy was 22.63 kJ/mol.

An active dealkalization of red mud with roasting and water leaching

International Nuclear Information System (INIS)

Zhu, Xiaobo; Li, Wang; Guan, Xuemao

2015-01-01

Highlights: • The dealkalization of active roasting and water leaching from red mud was put forward. • The main factors on dealkalization during active roasting and water leaching were investigated. • The mechanism of dealkalization from red mud was in-depth studied in the process. - Abstract: The research has focused on the dealkalization of red mud after active roasting and water leaching, which is obtained from bauxite during alumina production. The main factors such as roasting temperature, roasting time, water leaching stage, leaching temperature, leaching reaction time and liquid to solid ratio were investigated. The mechanism of dealkalization was in-depth studied by using ICP–AES, XRD, TG-DSC, SEM–EDS and leaching kinetic. The results show that the dealkalization rate reached 82% under the condition of roasting temperature of 700 °C, roasting time of 30 min, four stage water leaching, liquid to solid ratio of 7 mL/g, leaching temperature of 90 °C and reaction time of 60 min. The diffraction peak of Na 6 CaAl 6 Si 6 (CO 3 )O 24 ·2H 2 O in red mud was decreased during the active roasting process, whereas the mineral phases of NaOH·H 2 O and Na 2 Ca(CO 3 ) 2 were appeared. The content of alkali obviously decreased and the grade of other elements increased during the process of active roasting and water leaching, which was in favor of next application process of red mud. The water leaching was controlled by internal diffusion of SCM and the apparent activation energy was 22.63 kJ/mol

Effects of Maillard reaction on flavor and safety of Chinese traditional food: roast duck.

Science.gov (United States)

Zhou, Yiming; Xie, Fan; Zhou, Xiaoli; Wang, Yuqiang; Tang, Wen; Xiao, Ying

2016-04-01

Roast duck is one kind of representative roast food whose flavor is mainly produced by the Maillard reaction. However, some potentially toxic compounds are generated in the thermal process and are a potential health risk. The aim of this work was to analyze the effects of the Maillard reaction on flavor and safety of a Chinese traditional food: roast duck. Ducks with different roasting times (0, 10, 20, 30, 40, 50 and 60 min) were analyzed. The 40 and 50 min roast ducks exhibited an acceptable degree of sensory attributes, but the 60 min roast duck showed the most abundant aroma compounds. Antioxidant activities were observed to increase with roasting, and the 60 min roast duck showed the highest antioxidant activities (1,1-diphenylpicryhydrazyl, 39.3 µmol Trolox g(-1) sample). The highest content of acrylamide (0.21 µg g(-1)) and 5-hydroxymethylfurfural (0.089 µg g(-1)) were detected in the 50 and 60 min roast duck extract, respectively. Furthermore, water extract from 60 min roast ducks manifested a higher lactose dehydrogenase release ratio (51.9%) and greatly increased cell apoptosis. The drastic Maillard reaction in duck induced by long roasting time could be advantageous for color, aroma and antioxidant activities in roast ducks, but might be not beneficial to health. © 2015 Society of Chemical Industry.

Changes in key aroma compounds of Criollo cocoa beans during roasting.

Science.gov (United States)

Frauendorfer, Felix; Schieberle, Peter

2008-11-12

Application of a comparative aroma extraction dilution analysis on unroasted and roasted Criollo cocoa beans revealed 42 aroma compounds in the flavor dilution (FD) factor range of 1-4096 for the unroasted and 4-8192 for the roasted cocoa beans. While the same compounds were present in the unroasted and roasted cocoa beans, respectively, these clearly differed in their intensity. For example, 2- and 3-methylbutanoic acid (rancid) and acetic acid (sour) showed the highest FD factors in the unroasted beans, while 3-methylbutanal (malty), 4-hydroxy-2,5-dimethyl-3(2H)-furanone (caramel-like), and 2- and 3-methylbutanoic acid (sweaty) were detected with the highest FD factors in the roasted seeds. Quantitation of 30 odorants by means of stable isotope dilution assays followed by a calculation of odor activity values (ratio of the concentration/odor threshold) revealed concentrations above the odor threshold for 22 compounds in the unroasted and 27 compounds in the roasted cocoa beans, respectively. In particular, a strong increase in the concentrations of the Strecker aldehydes 3-methylbutanal and phenylacetaldehyde as well as 4-hydroxy-2,5-dimethyl-3(2H)-furanone was measured, suggesting that these odorants should contribute most to the changes in the overall aroma after roasting. Various compounds contributing to the aroma of roasted cocoa beans, such as 3-methylbutanoic acid, ethyl 2-methylbutanoate, and 2-phenylethanol, were already present in unroasted, fermented cocoa beans and were not increased during roasting.

Use of near-infrared spectroscopy and feature selection techniques for predicting the caffeine content and roasting color in roasted coffees.

Science.gov (United States)

Pizarro, Consuelo; Esteban-Díez, Isabel; González-Sáiz, José-María; Forina, Michele

2007-09-05

Near-infrared spectroscopy (NIRS), combined with diverse feature selection techniques and multivariate calibration methods, has been used to develop robust and reliable reduced-spectrum regression models based on a few NIR filter sensors for determining two key parameters for the characterization of roasted coffees, which are extremely relevant from a quality assurance standpoint: roasting color and caffeine content. The application of the stepwise orthogonalization of predictors (an "old" technique recently revisited, known by the acronym SELECT) provided notably improved regression models for the two response variables modeled, with root-mean-square errors of the residuals in external prediction (RMSEP) equal to 3.68 and 1.46% for roasting color and caffeine content of roasted coffee samples, respectively. The improvement achieved by the application of the SELECT-OLS method was particularly remarkable when the very low complexities associated with the final models obtained for predicting both roasting color (only 9 selected wavelengths) and caffeine content (17 significant wavelengths) were taken into account. The simple and reliable calibration models proposed in the present study encourage the possibility of implementing them in online and routine applications to predict quality parameters of unknown coffee samples via their NIR spectra, thanks to the use of a NIR instrument equipped with a proper filter system, which would imply a considerable simplification with regard to the recording and interpretation of the spectra, as well as an important economic saving.

Extraction of nickel from Ramu laterite by sulphation roasting-water leaching

Science.gov (United States)

Wang, Weiwei; Du, Shangchao; Liu, Guo; Tang, Jianwen; Lu, Yeda; Lv, Dong

2017-08-01

Recovery of nickel from a PNG nickel laterite with high content of iron by a sulphation roasting-water leaching has been studied. The influences of sulfuric acid/ore ratio, temperature of roasting and water on recovery efficiency were investigated. The effective separation of nickel over the co-existed elements including iron was achieved by the process with mixing, curing, roasting and leaching stages. Near 100% of nickel was leached from the roasted laterite by water at 80°C in an atmospheric air, while co-leaching of about 2% of iron, under the optimal pre-treatment conditions with the ratio of acid: ore around 0.45:1 and the roasting temperature about 650°C. The advantages and disadvantages of sulphation atmospheric leaching are compared with pressure acid leaching with engineering consideration.

Sensory and instrumental texture assessment of roasted pistachio nut/kernel by partial least square (PLS) regression analysis: effect of roasting conditions.

Science.gov (United States)

Mohammadi Moghaddam, Toktam; Razavi, Seyed M A; Taghizadeh, Masoud; Sazgarnia, Ameneh

2016-01-01

Roasting is an important step in the processing of pistachio nuts. The effect of hot air roasting temperature (90, 120 and 150 °C), time (20, 35 and 50 min) and air velocity (0.5, 1.5 and 2.5 m/s) on textural and sensory characteristics of pistachio nuts and kernels were investigated. The results showed that increasing the roasting temperature decreased the fracture force (82-25.54 N), instrumental hardness (82.76-37.59 N), apparent modulus of elasticity (47-21.22 N/s), compressive energy (280.73-101.18 N.s) and increased amount of bitterness (1-2.5) and the hardness score (6-8.40) of pistachio kernels. Higher roasting time improved the flavor of samples. The results of the consumer test showed that the roasted pistachio kernels have good acceptability for flavor (score 5.83-8.40), color (score 7.20-8.40) and hardness (score 6-8.40) acceptance. Moreover, Partial Least Square (PLS) analysis of instrumental and sensory data provided important information for the correlation of objective and subjective properties. The univariate analysis showed that over 93.87 % of the variation in sensory hardness and almost 87 % of the variation in sensory acceptability could be explained by instrumental texture properties.

Roasting and leaching behaviors of vanadium and chromium in calcification roasting-acid leaching of high-chromium vanadium slag

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Wen, Jing; Jiang, Tao; Zhou, Mi; Gao, Hui-yang; Liu, Jia-yi; Xue, Xiang-xin

2018-05-01

Calcification roasting-acid leaching of high-chromium vanadium slag (HCVS) was conducted to elucidate the roasting and leaching behaviors of vanadium and chromium. The effects of the purity of CaO, molar ratio between CaO and V2O5 ( n(CaO)/ n(V2O5)), roasting temperature, holding time, and the heating rate used in the oxidation-calcification processes were investigated. The roasting process and mechanism were analyzed by X-ray diffraction (XRD), scanning electron microscopy (SEM), and thermogravimetry-differential scanning calorimetry (TG-DSC). The results show that most of vanadium reacted with CaO to generate calcium vanadates and transferred into the leaching liquid, whereas almost all of the chromium remained in the leaching residue in the form of (Fe0.6Cr0.4)2O3. Variation trends of the vanadium and chromium leaching ratios were always opposite because of the competitive reactions of oxidation and calcification between vanadium and chromium with CaO. Moreover, CaO was more likely to combine with vanadium, as further confirmed by thermodynamic analysis. When the HCVS with CaO added in an n(CaO)/ n(V2O5) ratio of 0.5 was roasted in an air atmosphere at a heating rate of 10°C/min from room temperature to 950°C and maintained at this temperature for 60 min, the leaching ratios of vanadium and chromium reached 91.14% and 0.49%, respectively; thus, efficient extraction of vanadium from HCVS was achieved and the leaching residue could be used as a new raw material for the extraction of chromium. Furthermore, the oxidation and calcification reactions of the spinel phases occurred at 592 and 630°C for n(CaO)/ n(V2O5) ratios of 0.5 and 5, respectively.

Ingestible roasted barley for contrast-enhanced photoacoustic imaging in animal and human subjects.

Science.gov (United States)

Wang, Depeng; Lee, Dong Hyeun; Huang, Haoyuan; Vu, Tri; Lim, Rachel Su Ann; Nyayapathi, Nikhila; Chitgupi, Upendra; Liu, Maggie; Geng, Jumin; Xia, Jun; Lovell, Jonathan F

2018-08-01

Photoacoustic computed tomography (PACT) is an emerging imaging modality. While many contrast agents have been developed for PACT, these typically cannot immediately be used in humans due to the lengthy regulatory process. We screened two hundred types of ingestible foodstuff samples for photoacoustic contrast with 1064 nm pulse laser excitation, and identified roasted barley as a promising candidate. Twenty brands of roasted barley were further screened to identify the one with the strongest contrast, presumably based on complex chemical modifications incurred during the roasting process. Individual roasted barley particles could be detected through 3.5 cm of chicken-breast tissue and through the whole hand of healthy human volunteers. With PACT, but not ultrasound imaging, a single grain of roasted barley was detected in a field of hundreds of non-roasted particles. Upon oral administration, roasted barley enabled imaging of the gut and peristalsis in mice. Prepared roasted barley tea could be detected through 2.5 cm chicken breast tissue. When barley tea was administered to humans, photoacoustic imaging visualized swallowing dynamics in healthy volunteers. Thus, roasted barley represents an edible foodstuff that should be considered for photoacoustic contrast imaging of swallowing and gut processes, with immediate potential for clinical translation. Copyright © 2018 Elsevier Ltd. All rights reserved.

Influence of storage on volatile profiles in roasted almonds (Prunus dulcis).

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Lee, Jihyun; Xiao, Lu; Zhang, Gong; Ebeler, Susan E; Mitchell, Alyson E

2014-11-19

Hexanal, peroxide value, and lipid hydroperoxides are common indicators of lipid oxidation in food products. However, these markers are not always reliable as levels are dynamic and often can be detected only after significant oxidation has occurred. Changes in the volatile composition of light- and dark-roast almonds were evaluated during storage over 24 weeks at 25 or 35 °C using headspace solid phase microextraction (HS-SPME) gas chromatography-mass spectrometry (GC-MS). Several volatile changes were identified in association with early oxidation events in roasted almonds. Hexenal decreased significantly during the first 6 weeks of storage and did not increase above initial levels until 20-24 weeks of storage depending upon the degree of roast. In contrast, levels of 1-heptanol and 1-octanol increased at 16-20 weeks, depending upon the degree of roast, and no initial losses were observed. Seventeen new compounds, absent in raw and freshly roasted almonds but detectable after 6 weeks of storage, were identified. Of these, 2-octanone, 2-nonanone, 3-octen-2-one, 2-decanone, (E)-2-decenal, 2,4-nonadienal, pentyl oxirane, and especially acetic acid increased significantly (that is, >10 ng/g). The degree of roasting did not correlate with the levels of these compounds. Significant decreases in roasting-related aroma volatiles such as 2-methylbutanal, 3-methylbutanal, furfural, 2-phenylacetaldehyde, 2,3-butanedione, 2-methylpyrazine, and 1-methylthio-2-propanol were observed by 4 weeks of storage independent of the degree of roast or storage conditions.

Effect of pre-roast moisture content and post roast cooling parameters on oil migration during oil roasting of peanuts

Science.gov (United States)

Oil migration affects the quality and shelf-life of food products and consequently has an impact on overall consumer acceptance. Exchange of oil may occur during or after oil roasting of peanuts but little is known about the factors contributing to this exchange. This study examines the effect of p...

Microwave Meat Roasting - A Computer Analysis for Cylindrical Roasts

Science.gov (United States)

1977-07-01

Temperatures for Various Oven Temperature Settings Table A2. Radiosity Values for Various Oven Temperature Settings Table A3. Radiant Energy Received by...the radiosities Jj, were written for the measured surface temperatures for each oven setting. Using the calculated radiosities , radiant heat...transfer to the roast was calculated by multiplying the difference in radiosities by the shape factor. Appendix A shows the details, and the slopes and

Roasting Effects on Formation Mechanisms of Coffee Brew Melanoidins

NARCIS (Netherlands)

Bekedam, E.K.; Loots, M.J.; Schols, H.A.; Boekel, van M.A.J.S.; Smit, G.

2008-01-01

The effect of the roasting degree on coffee brew melanoidin properties and formation mechanisms was studied. Coffee brew fractions differing in molecular weight (Mw) were isolated from green and light-, medium-, and dark-roasted coffee beans. Isolated fractions were characterized for their

An active dealkalization of red mud with roasting and water leaching.

Science.gov (United States)

Zhu, Xiaobo; Li, Wang; Guan, Xuemao

2015-04-09

The research has focused on the dealkalization of red mud after active roasting and water leaching, which is obtained from bauxite during alumina production. The main factors such as roasting temperature, roasting time, water leaching stage, leaching temperature, leaching reaction time and liquid to solid ratio were investigated. The mechanism of dealkalization was in-depth studied by using ICP-AES, XRD, TG-DSC, SEM-EDS and leaching kinetic. The results show that the dealkalization rate reached 82% under the condition of roasting temperature of 700 °C, roasting time of 30 min, four stage water leaching, liquid to solid ratio of 7 mL/g, leaching temperature of 90 °C and reaction time of 60 min. The diffraction peak of Na6CaAl6Si6(CO3)O24 · 2H2O in red mud was decreased during the active roasting process, whereas the mineral phases of NaOH · H2O and Na2Ca(CO3)2 were appeared. The content of alkali obviously decreased and the grade of other elements increased during the process of active roasting and water leaching, which was in favor of next application process of red mud. The water leaching was controlled by internal diffusion of SCM and the apparent activation energy was 22.63 kJ/mol. Copyright © 2014 Elsevier B.V. All rights reserved.

Effects of chicory/perennial ryegrass swards compared with perennial ryegrass swards on the performance and carcass quality of grazing beef steers.

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Christina L Marley

Full Text Available An experiment investigated whether the inclusion of chicory (Cichorium intybus in swards grazed by beef steers altered their performance, carcass characteristics or parasitism when compared to steers grazing perennial ryegrass (Lolium perenne. Triplicate 2-ha plots were established with a chicory/ryegrass mix or ryegrass control. Forty-eight Belgian Blue-cross steers were used in the first grazing season and a core group (n = 36 were retained for finishing in the second grazing season. The experiment comprised of a standardisation and measurement period. During standardisation, steers grazed a ryegrass/white clover pasture as one group. Animals were allocated to treatment on the basis of liveweight, body condition and faecal egg counts (FEC determined 7 days prior to the measurement period. The measurement period ran from 25 May until 28 September 2010 and 12 April until 11 October 2011 in the first and second grazing year. Steers were weighed every 14 days at pasture or 28 days during housing. In the first grazing year, faecal samples were collected for FEC and parasite cultures. At the end of the first grazing year, individual blood samples were taken to determine O. ostertagi antibody and plasma pepsinogen levels. During winter, animals were housed as one group and fed silage. In the second grazing year, steers were slaughtered when deemed to reach fat class 3. Data on steer performance showed no differences in daily live-weight gain which averaged 1.04 kg/day. The conformation, fat grade and killing out proportion of beef steers grazing chicory/ryegrass or ryegrass were not found to differ. No differences in FEC, O. ostertagi antibody or plasma pepsinogen levels of beef steers grazing either chicory/ryegrass or ryegrass were observed. Overall, there were no detrimental effects of including chicory in swards grazed by beef cattle on their performance, carcass characteristics or helminth parasitism, when compared with steers grazing ryegrass.

Efficacy of Combined Sous Vide-Microwave Cooking for Foodborne Pathogen Inactivation in Ready-to-Eat Chicory Stems.

Science.gov (United States)

Renna, Massimiliano; Gonnella, Maria; de Candia, Silvia; Serio, Francesco; Baruzzi, Federico

2017-07-01

There is a variety of different food processing methods, which can be used to prepare ready-to-eat foods. However, the need to preserve the freshness and nutritional qualities leads to the application of mild technologies which may be insufficient to inactivate microbial pathogens. In this work, fresh chicory stems were packed under a vacuum in films, which were transparent to microwaves. These were then exposed to microwaves for different periods of time. The application of sous vide microwave cooking (SV-MW, 900 W, 2450 MHz), controlled naturally occurring mesophilic aerobic bacteria, yeasts and molds for up to 30 d when vacuum-packed vegetables were stored at 4 °C. In addition, the process lethality of the SV-MW 90 s cooking was experimentally validated. This treatment led to 6.07 ± 0.7 and 4.92 ± 0.65 log cfu/g reduction of Escherichia coli and Listeria monocytogenes inoculated over the chicory stems (100 g), respectively. With an initial load of 9 log cfu/g for both pathogens, less than 10 cfu/g of surviving cells were found after 90 s cooking. This shows that short-time microwave cooking can be used to effectively pasteurize vacuum-packed chicory stems, achieving >5 log cfu/g reduction of E. coli and L. monocytogenes. © 2017 Institute of Food Technologists®.

Time-Resolved Gravimetric Method To Assess Degassing of Roasted Coffee.

Science.gov (United States)

Smrke, Samo; Wellinger, Marco; Suzuki, Tomonori; Balsiger, Franz; Opitz, Sebastian E W; Yeretzian, Chahan

2018-05-30

During the roasting of coffee, thermally driven chemical reactions lead to the formation of gases, of which a large fraction is carbon dioxide (CO 2 ). Part of these gases is released during roasting while part is retained inside the porous structure of the roasted beans and is steadily released during storage or more abruptly during grinding and extraction. The release of CO 2 during the various phases from roasting to consumption is linked to many important properties and characteristics of coffee. It is an indicator for freshness, plays an important role in shelf life and in packaging, impacts the extraction process, is involved in crema formation, and may affect the sensory profile in the cup. Indeed, and in view of the multiple roles it plays, CO 2 is a much underappreciated and little examined molecule in coffee. Here, we introduce an accurate, quantitative, and time-resolved method to measure the release kinetics of gases from whole beans and ground coffee using a gravimetric approach. Samples were placed in a container with a fitted capillary to allow gases to escape. The time-resolved release of gases was measured via the weight loss of the container filled with coffee. Long-term stability was achieved using a customized design of a semimicro balance, including periodic and automatic zero value measurements and calibration procedures. The novel gravimetric methodology was applied to a range of coffee samples: (i) whole Arabica beans and (ii) ground Arabica and Robusta, roasted to different roast degrees and at different speeds (roast air temperatures). Modeling the degassing rates allowed structural and mechanistic interpretation of the degassing process.

Leaching of a gold bearing partially roasted sulphide. Laboratory scale studies

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M.F. Almeida

2001-10-01

Full Text Available This research aimed at defining a route for recovering precious metals from a very heterogeneous gold bearing sulphide and arsenide concentrate that was partially roasted and dumped by the 1960s when Santo António mine closed. Gold occurs in this concentrate as free particles in the range of 10-100 mum, most of them still enclosed in the pyrite and arsenopyrite matrix. Its content varies from 20 to 150 g of Au/ton, being higher at the dump upper levels and in the finer concentrate fractions. Preliminary tests demonstrated the refractoriness of this product, since the leaching with conventional cyanide solutions and with other leaching solutions gave very low recoveries. However, high concentrated cyanide solutions recover more than 60% of Au, although with high NaCN and lime consumptions and poor settling characteristics. Iron was shown to be highly dissolved in these solutions. Some prior treatments clearly favoured the cyanidation process, in particular a roasting step. Thus, a large number of roasting experiments was carried out to define the most favourable conditions for recovering gold. However, no clear relationship between roasting conditions and gold dissolution was found due to the heterogeneity of the product and high variance of gold experimental recoveries. These recoveries were calculated considering gold contained in both the leaching residues and leachates, and uncertainties of these results are relatively high. Roasting the product at 450-700 °C for 1 h guarantees a high probability to dissolve at least 74% Au in a highly concentrated NaCN solution stirred for 24 h. The 600-700 °C roasting range is clearly preferable for consuming less cyanide and lime. Pre-washing the roasted product seems not to reduce the cyanide consumption. Regarding the silver recovery, the NaCN and lime consumption are higher while using the products roasted at the lowest tested temperatures. Products roasted at higher temperatures have better settling

Effects of Bio-fertilizers on Physiological Traits and Absorption of Some Nutrients of Chicory (Cichoriumintybus L. in Response to Drought Stress

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N Rezaienia

2018-02-01

Full Text Available Introduction The chicory is an economically important member of the Asteraceae family. Chicory has also been used for medicinal applications, useful to liver and gallbladder, which some of its health benefits is scientifically proved. In recent years, drought has been a serious problem in Iran. Several scientists have shown that a plant under stress will produce secondary metabolites that may influence its medicinal properties. This study aimed to investigate the effects of drought stress and bio-fertilizer application on physiological characteristics and absorption of some nutrients by chicory. Water is one of the most important environmental factors that has a significant influence on the growth and active ingredients of medicinal plants. Water shortage causes serious damage to plant growth and development. In the time of drought and salinity due to the high concentration of salts in the root zone and increase in the osmotic potential of the soil, nutrients absorption will decrease. Therefore, the decrease in soil moisture changes the rate and amount of nutrient absorption by the plant. Organic fertilizers under drought stress by increasing the proline, soluble sugars and absorption of potassium and phosphorus can mitigate drought stress impacts and increase the crop yield. The sharp decline in root growth under the drought stress condition is the main factor reducing the elements absorption capability of the plants. The combined application of Effective Microorganism (EM and organic fertilizers is a suitable method to supply and release essential nutrients. Results of a study showed that EM inoculation with soil has not only improved the quality and quantity of crop but also enhanced the quality of soil. Application of Nano fertilizers as an alternative to conventional fertilizers resulted in slow and controlled release of nutrient in the soil. In addition, nano fertilizers increase the nutrients uptake efficiency and minimize the negative

Sink filling, inulin metabolizing enzymes and carbohydrate status in field grown chicory (Cichorium intybus L.).

NARCIS (Netherlands)

Arkel, van J.; Vergauwen, R.; Sévenier, R.; Hakkert, J.C.; Laere, van A.; Bouwmeester, H.J.; Meer, van der I.M.

2012-01-01

Inulin is a fructose-based polymer that is isolated from chicory (Cichorium intybus L.) taproots. The degree of polymerization (DP) determines its application and hence the value of the crop. The DP is highly dependent on the field conditions and harvest time. Therefore, the present study was

Caffeine Extraction from Raw and Roasted Coffee Beans.

Science.gov (United States)

Chiang, Donyau; Lin, Chih-Yang; Hu, Chen-Ti; Lee, Sanboh

2018-04-01

Coffee is a stimulant, psychoactive, popular daily beverage, and its caffeine affects human physiological health and behavior. These important issues prompted us to study caffeine extraction from both the raw and roasted coffee beans of 3 types at different temperatures. A hemispheric model is developed to simulate the extraction process of the caffeine from the coffee beans of hemisphere is proposed. The experimental data are in good agreement with the predicted model. The effective diffusivities of caffeine in both the raw and roasted beans increase with temperature in all 3 types. An incubation period, decreasing with increasing temperature, is observed in all samples studied. Caffeine extraction in roasted beans is more rapid than that for the raw beans and the time difference is significant at low temperatures. In both the raw and roasted samples, caffeine diffusion in the raw beans and the incubation behavior are thermally activated processes. Single activation energies are obtained for diffusion within the extraction temperature range for all beans tested with the exception of one type of the coffee beans, Mandheling, which exhibits 2 activation energies in raw samples. The surface energies of the epidermis of the raw beans and roasted beans obtained from the contact angle measurements are used to interpret the difference of incubation periods. This study has a potential application to the decaffeinated coffee industry.Caffeine affects human physiological health and behavior so that caffeine extraction from coffee beans of different types at different temperatures is important for product refining and customers. © 2018 Institute of Food Technologists®.

PGI chicory (Cichorium intybus L.) traceability by means of HRMAS-NMR spectroscopy: a preliminary study.

Science.gov (United States)

Ritota, Mena; Casciani, Lorena; Valentini, Massimiliano

2013-05-01

Analytical traceability of PGI and PDO foods (Protected Geographical Indication and Protected Denomination Origin respectively) is one of the most challenging tasks of current applied research. Here we proposed a metabolomic approach based on the combination of (1)H high-resolution magic angle spinning-nuclear magnetic resonance (HRMAS-NMR) spectroscopy with multivariate analysis, i.e. PLS-DA, as a reliable tool for the traceability of Italian PGI chicories (Cichorium intybus L.), i.e. Radicchio Rosso di Treviso and Radicchio Variegato di Castelfranco, also known as red and red-spotted, respectively. The metabolic profile was gained by means of HRMAS-NMR, and multivariate data analysis allowed us to build statistical models capable of providing clear discrimination among the two varieties and classification according to the geographical origin. Based on Variable Importance in Projection values, the molecular markers for classifying the different types of red chicories analysed were found accounting for both the cultivar and the place of origin. © 2012 Society of Chemical Industry.

The effect of microwave roasting on the antioxidant properties of the Bangladeshi groundnut cultivar.

Science.gov (United States)

Ali, Abbas; Islam, Anowarul; Pal, Tarun K

2016-01-01

Groundnut seeds are an important source of bioactive phenolic compounds with noteworthy antioxidant capacity, which may be enhanced by the microwave roasting process. The aim of this work is   to study the changes in antioxidant activity in groundnut seeds during microwave roasting, as a function of roasting time and extract concentration, in order to maximise the phenolic content and antioxidant activity of roasted seeds. The study was conducted to evaluate total phenolic content (TPC), total flavonoid content (TFC), and antioxidative activity of methanolic (GME), ethanolic (GEE), and chloroform (GCE) extracts and methanolic extract of oil (GMO) from groundnut seeds exposed to microwaves. The antioxidant activity was investigated using several assays, namely phosphomolybdenum assay, DPPH radical scavenging activity, H2O2 scavenging activity, hydroxyl radical scavenging activity and reducing power. The microwave roasting process significantly increased the TPC, whilst the TFC decreased with roasting time. Antioxidant activity increased with increased roasting time and extract concentration in all extracts. Antioxidant activity increased significantly at lower concentrations; however, the rate of increment decreased gradually as the concentration of the solvent extract increased. Thus, among all the extracts, methanol extracts at all roasting times and extract concentrations appeared to display the highest effectiveness. The various scavenging activities of the samples are ranked in the following order: GME > GEE > GCE > GMO, in both raw and roasted samples. Both roasting time and extract concentration were found to be critical factors in determining the overall quality of the product. This investigation is important to determine optimum roasting conditions, in order to maximise the anti-oxidative health benefits of the Bangladeshi groundnut cultivar.

Construction of 12 EST libraries and characterization of a 12,226 EST dataset for chicory (Cichorium intybus root, leaves and nodules in the context of carbohydrate metabolism investigation

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Boutry Marc

2009-01-01

Full Text Available Abstract Background The industrial chicory, Cichorium intybus, is a member of the Asteraceae family that accumulates fructan of the inulin type in its root. Inulin is a low calories sweetener, a texture agent and a health promoting ingredient due to its prebiotic properties. Average inulin chain length is a critical parameter that is genotype and temperature dependent. In the context of the study of carbohydrate metabolism and to get insight into the transcriptome of chicory root and to visualize temporal changes of gene expression during the growing season, we obtained and characterized 10 cDNA libraries from chicory roots regularly sampled in field during a growing season. A leaf and a nodule libraries were also obtained for comparison. Results Approximately 1,000 Expressed Sequence Tags (EST were obtained from each of twelve cDNA libraries resulting in a 12,226 EST dataset. Clustering of these ESTs returned 1,922 contigs and 4,869 singlets for a total of 6,791 putative unigenes. All ESTs were compared to public sequence databases and functionally classified. Data were specifically searched for sequences related to carbohydrate metabolism. Season wide evolution of functional classes was evaluated by comparing libraries at the level of functional categories and unigenes distribution. Conclusion This chicory EST dataset provides a season wide outlook of the genes expressed in the root and to a minor extent in leaves and nodules. The dataset contains more than 200 sequences related to carbohydrate metabolism and 3,500 new ESTs when compared to other recently released chicory EST datasets, probably because of the season wide coverage of the root samples. We believe that these sequences will contribute to accelerate research and breeding of the industrial chicory as well as of closely related species.

The influence of irradiation and packaging on the keeping quality of prepacked cut endive, chicory and onions

International Nuclear Information System (INIS)

Langerak, D.Is.

1975-01-01

The experiments with endive and chicory showed that by washing immediatedly after cutting, pink-discolouration decreased. During storage, however, this discolouration increased again. Discolouration was partially prevented by packaging in nonperforated polythene foil of 0.02 mm thereby decreasing the O 2 and increasing the CO 2 content in the bags. A difficulty in using non-perforated bags was that in non-irradiated products, fermentation took place caused by a high microbial count /10 8 g -1 /. In irradiated samples no fermentation occurred probably due to the decreased microbial count. Cut onions had to be packed in perforated polythene bags because strong gas /CO 2 / development took place in non-perforated bags at temperatures above 10 0 C. The initial total viable count of endive, chicory and onions varied from 10 3 to 10 7 g -1 . Irradiation with doses above 50 krad gave a reduction of this count of 3-6 log cycles through which the keeping time was lengthened by about 100% at 10-20 0 C. The Enterobacteriaceae were mainly eliminated by irradiation doses higher than 100 krad. The optimal dose for chicory, onions and endive was found to be 50, 75, and 100 krad, respectively. Higher doses intensified discolouration and influenced unfavourably the flavour. Cooking experiments with cut onions packed in perforated bags showed that the non-irradiated product discoloured quickly into brown after cooking. By irradiation with 75-100 krad this discolouration was prevented. (F.J.)

Extraction of lithium from β-spodumene using chlorination roasting with calcium chloride

Energy Technology Data Exchange (ETDEWEB)

Barbosa, Lucía I., E-mail: lbarbosa@unsl.edu.ar [Instituto de Investigaciones en Tecnología Química (INTEQUI-CONICET), Facultad de Química Bioquímica y Farmacia, Universidad Nacional de San Luis, Chacabuco 17, CP 5700 San Luis (Argentina); González, Jorge A. [Instituto de Investigaciones en Tecnología Química (INTEQUI-CONICET), Facultad de Química Bioquímica y Farmacia, Universidad Nacional de San Luis, Chacabuco 17, CP 5700 San Luis (Argentina); Facultad de Ciencias Exactas y Naturales, Universidad Nacional de Cuyo, Padre Jorge Contreras 1300, Parque General San Martín, CP M5502JMA Mendoza (Argentina); Ruiz, María del Carmen [Instituto de Investigaciones en Tecnología Química (INTEQUI-CONICET), Facultad de Química Bioquímica y Farmacia, Universidad Nacional de San Luis, Chacabuco 17, CP 5700 San Luis (Argentina)

2015-04-10

Highlights: • β-Spodumene was roasted with calcium chloride to extract lithium. • The optimal conditions of the chlorination process are 900 °C and 120 min. • The products of the reaction are lithium chloride, anorthite, and silica. - Abstract: Chlorination roasting was used to extract lithium as lithium chloride from β-spodumene. The roasting was carried out in a fixed bed reactor using calcium chloride as chlorinating agent. The mineral was mixed with CaCl{sub 2} on a molar ratio of 1:2. Reaction temperature and time were investigated. The reactants and roasted materials were characterized by X-ray fluorescence (XRF), X-ray diffraction (XRD) and atomic absorption spectrophotometry (AAS). The mineral starts to react with CaCl{sub 2} at around 700 °C. The optimal conditions of lithium extraction were found to be 900 °C and 120 min of chlorination roasting, under which it is attained a conversion degree of 90.2%. The characterization results indicate that the major phases present in the chlorinating roasting residue are CaAl{sub 2}Si{sub 2}O{sub 8}, SiO{sub 2}, and CaSiO{sub 3}.

Extraction of lithium from β-spodumene using chlorination roasting with calcium chloride

International Nuclear Information System (INIS)

Barbosa, Lucía I.; González, Jorge A.; Ruiz, María del Carmen

2015-01-01

Highlights: • β-Spodumene was roasted with calcium chloride to extract lithium. • The optimal conditions of the chlorination process are 900 °C and 120 min. • The products of the reaction are lithium chloride, anorthite, and silica. - Abstract: Chlorination roasting was used to extract lithium as lithium chloride from β-spodumene. The roasting was carried out in a fixed bed reactor using calcium chloride as chlorinating agent. The mineral was mixed with CaCl 2 on a molar ratio of 1:2. Reaction temperature and time were investigated. The reactants and roasted materials were characterized by X-ray fluorescence (XRF), X-ray diffraction (XRD) and atomic absorption spectrophotometry (AAS). The mineral starts to react with CaCl 2 at around 700 °C. The optimal conditions of lithium extraction were found to be 900 °C and 120 min of chlorination roasting, under which it is attained a conversion degree of 90.2%. The characterization results indicate that the major phases present in the chlorinating roasting residue are CaAl 2 Si 2 O 8 , SiO 2 , and CaSiO 3

Furan in roasted, ground and brewed coffee

Science.gov (United States)

Gruczyńska, Eliza; Kowalska, Dorota; Kozłowska, Mariola; Majewska, Ewa; Tarnowska, Katarzyna

2018-01-01

Coffee is the most popular hot beverage in the world. The annual coffee production in 2010, 2014 and 2016 was 8.1, 9.0 and 9.3 million tons respectively. There are more than 100 coffee species, but only two of them: Arabica (Coffea arabica) and Robusta (Coffea canephora) have gained commercial importance. During roasting of green coffee beans not only desirable compounds are formed, that exert positive influence on the taste and flavour of coffee, but also small quantities of undesirable ones. Furan (C4H4O) is one of the latter. Furan is a volatile compound (boiling temp. of 31.4 oC) formed during thermal processing of food. The toxicity of furan has been well documented and it is classified as “possible human carcinogen” (Group 2B) by the International Agency for Research on Cancer. Various pathways have been reported for furan formation during food processing. It can be formed from carbohydrates, amino acids by their thermal degradation or thermal re-arrangement and by oxidation of ascorbic acid and polyunsaturated acids and carotenoids. High concentrations of furan have been reported in coffee, baked and roasted food and in food subjected to preserving in cans and jars. Furan levels in brewed coffee are typically near or below 120 μg/L, but it can approach thousands μg/kg in roasted whole beans or ground coffee. The highest concentration of furan in roasted coffee reaches the level of 7000 μg/kg. Taking into account that coffee is the most popular hot drink, it becomes the main contributor to furan exposure from dietary sources for adults. In this article the published scientific papers concerned with the presence of furan in roasted non-brewed and brewed coffee have been reviewed. The formation mechanisms and occurrence of furan in coffee and the harmful influence of furan on the consumer health have been discussed.

High-yield production of mannitol by Leuconostoc pseudomesenteroides CTCC G123 from chicory-derived inulin hydrolysate.

Science.gov (United States)

Zhang, Min; Gu, Lei; Cheng, Chao; Zhu, Junru; Wu, Hao; Ma, Jiangfeng; Dong, Weiliang; Kong, Xiangping; Jiang, Min; Ouyang, Pingkai

2017-08-01

Chicory is an agricultural plant with considerable potential as a carbohydrate substrate for low-cost production of biochemicals. In this work, the production of mannitol by Leuconostoc pseudomesenteroides CTCC G123 from chicory-derived inulin hydrolysate was investigated. The bioconversion process initially suffered from the leakage of fructose to the phosphoketolase pathway, resulting in a low mannitol yield. When inulin hydrolysate was supplemented with glucose as a substrate for mannitol production in combination with aeration induction and nicotinic acid induced redox modulation strategies, the mannitol yield greatly improved. Under these conditions, significant improvement in the glucose consumption rate, intracellular NADH levels and mannitol dehydrogenase specific activity were observed, with mannitol production increasing from 64.6 to 88.1 g/L and overall yield increase from 0.69 to 0.94 g/g. This work demonstrated an efficient method for the production of mannitol from inulin hydrolysate with a high overall yield.

ATTEMPT TO REDUCE ACRYLAMIDE CONTENT IN ROASTED CHICORY

Directory of Open Access Journals (Sweden)

Gabriela Zięć

2015-02-01

Full Text Available The region of Upper Nitra has been influenced for several decades by the intensive activity of the industry. The Nitra is a river with the most polluted water ecosystems. It was caused by anthropogenic activities in the past decades. In the upper reaches of the river in the cadastral territory of the village Zemianske Kostoľany is located the thermal power plant. There is the sedimentation reservoir, which caused the ecological disaster in 1965. During this accident there was a bursting of the dam and the downstream sedimentation of sludge spill, which contaminated the entire water catchment area of the Nitra river. As a result of an ecological accident occurred to a long-term contamination of the stream but also the adjacent alluvial areas by heavy metals (Hg, As, Pb and others. In the present work, we have focused on ascertaining the level of contamination the adjacent plot of land and seeds of corn in the cadastral territory of Malé Kršteňany. We ascertained the excess of the limit values in the case of Hg on the south side of the agricultural land in Malé Kršteňany, which borders with the stream of the river. The Cd content has exceeded the limit value at the five sampling places, in the case of lead, content does not exceed the limit value. The average mercury concentration in the grain of maize was 0.095 mg.kg-1, which exceeds the limit value by 90.5%. The average cadmium content in maize grain reached the value of 0.06 mg.kg-1. This value does not exceed the limit value. Average lead accumulation in the grain of maize was 0.54 mg.kg-1, which exceeds 2.7 times the limit value. The results of analyzes indicate an increased level of land contamination by mercury and cadmium, which was reflected in an increased level of contamination by monitored metals of crops.

Honey roasted peanuts and roasted peanuts from Argentina. Sensorial and chemical analyses

Directory of Open Access Journals (Sweden)

Grosso, Nelson R.

2004-12-01

Full Text Available The objective of this work was to characterize the chemical and sensory aspects of Honey Roasted (HRP and Roasted Peanuts (RP. These products were evaluated for sensory analysis: overall acceptance using a consumer test and a descriptive analysis using a trained panel. Percentages of protein, oil, carbohydrate and ash was analyzed in HRP and RP. The contents of carbohydrate, oil and protein in HRP were 28.22%, 45.56% and 21.06%, respectively. RP showed higher percentages of lipids and protein and lower percentages of carbohydrate content than HRP. The total energetic value was lower in HRP. Values of 8 (like very much were chosen by a higher number of consumer panelist for HRP while values of 6 (like slightly were found in a higher proportion for RP. The trained panel described 11 attributes: brown color, roughness, roasted peanutty, oxidized, cardboard, sweet, salty, bitter, sour, hardness and crunchiness. The roasted peanutty intensity in RP was higher than in HRP. The intensities of roughness, sweet and salty in HRP were higher than in RP.El objetivo del trabajo fue caracterizar química y sensorialmente al Maní Tostado con Miel (MTM y Maní Tostado (MT. Estos dos productos fueron evaluados sensorialmente analizando su aceptabilidad por parte de consumidores (test de aceptabilidad y sus atributos sensoriales por el uso de un panel de jueces entrenados (prueba descriptiva. Por otra parte se describió la composición química porcentual: porcentajes de proteínas, aceites, hidratos de carbonos y cenizas. Los contenidos de hidratos de carbonos, aceites y proteínas en MTM fueron de 28,22%, 45.56% y 21,06%. MT presentó mayores porcentajes de lípidos y proteínas y menor contenido de hidratos de carbono que MTM. El valor energético total de MTM es levemente menor que en MT. La aceptabilidad de los productos mostró mayor número de consumidores que le asignaron un valor de 8 ( me gusta mucho dentro de una escala hedónica de 9 puntos a MTM y

Assessing polyphenols content and antioxidant activity in coffee beans according to origin and the degree of roasting

Science.gov (United States)

Dybkowska, Ewa; Sadowska, Anna; Rakowska, Rita; Dębowska, Maria; Świderski, Franciszek; Świąder, Katarzyna

The roasting stage constitutes a key component in the manufacturing process of natural coffee because temperature elicits changes in bioactive compounds such as polyphenols and that Maillard-reaction compounds appear, thus affecting the product’s sensory and antioxidant properties. Actual contents of these compounds may depend on which region the coffee is cultivated as well as the extent to which the beans are roasted To determine polyphenols content and antioxidant activity in the ‘Arabica’ coffee type coming from various world regions of its cultivation and which have undergone industrial roasting. Also to establish which coffee, taking into account the degree of roasting (ie. light, medium and strong), is nutritionally the most beneficial The study material was natural coffee beans (100% Arabica) roasted to various degrees, as aforementioned, that had been cultivated in Brazil, Ethiopia, Columbia and India. Polyphenols were measured in the coffee beans by spectrophotometric means based on the Folin-Ciocalteu reaction, whereas antioxidant activity was measured colourimetrically using ABTS+ cat-ionic radicals Polyphenol content and antioxidant activity were found to depend both on the coffee’s origin and degree of roasting. Longer roasting times resulted in greater polyphenol degradation. The highest polyphenol concentrations were found in lightly roasted coffee, ranging 39.27 to 43.0 mg/g, whereas levels in medium and strongly roasted coffee respectively ranged 34.06 to 38.43 mg/g and 29.21 to 36.89 mg/g. Antioxidant activity however significantly rose with the degree of roasting, where strongly roasted coffee had higher such activity than lightly roasted coffee. This can be explained by the formation of Maillard-reaction compounds during roasting, leading then to the formation of antioxidant melanoidin compounds which, to a large extent, compensate for the decrease in polyphenols during roasting Polyphenols levels and antioxidant activities in the

Fluidized bed roasting of molybdenite-effect of operating variables

International Nuclear Information System (INIS)

Doheim, M.A.; Abdel-Wahab, M.Z.; Rassoul, S.A.

1976-01-01

The results of an investigation on the fluidized bed roasting of molybdenite are reported. Molybdenite mixed with quartz was subjected to an oxidizing roast in a 22 mm diam stainless steel batch fluidized bed reactor. Enriched air (with O 2 ) or diluted air (with N 2 ) was used as the fluidizing and oxidizing gas. In addition to the MoS 2 content of the solids and the O 2 content of the gas, the effect of temperature and flow rate was also examined. For the range of variables investigated, it was found that the temperature influences the rate of the roasting reaction greatly. The gas flow rate affects the conversion favorably up to a certain fluidizing flow rate. An increase in the O 2 content of the gas and the MoS 2 of the solids results in higher conversion levels. The unreacted core kinetic model was applied to the results; and the energy of activation for the reaction was obtained from the Arrhenius plot as 31,100 cal/gmol of MoS 2 . The data obtained should be useful in the design and operation of larger scale roasting reactors

The influence of intercrop plants and the date of their ploughing-in on weed infestation of root chicory (Cichorium intybus L. var. sativum (Bisch. Janch.

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Marzena Błażewicz-Woźniak

2012-12-01

Full Text Available The field experiment was carried out in 2006-2008 in the Felin Experimental Farm (University of Life Sciences in Lublin on podzolic soil developed from dusty medium loam. Root chicory (Cichorium intybus L. var. sativum (Bisch. Janch. cv. Polanowicka was involved in the experiment. The experimental factors were 3 species of intercrop plants: common vetch (Vicia sativa, phacelia (Phacelia tanacetifolia, oat (Avena sativa and 2 dates of ploughing-in: pre-winter and spring. In total, 26 taxons characteristic for vegetable plantations were identified in chicory weed infestation. Monocarpic species dominated, among which Senecio vulgaris, Chenopodium album, Lamium amplexicaule, Galinsoga ciliata, and Capsella bursa-pastoris were predominant. The date of ploughing-in did not significantly affect the status and size of weed infestation of chicory plots. Short-lived species occurred after pre-winter ploughing-in, while perennial - after spring ploughing-in. The application of intercrops significantly reduced chicory weed infestation as compared to the cultivation with no intercrop. The ploughing-in of Avena sativa biomass appeared to be the most efficient. The intercrop plants reduced the occurrence of Senecio vulgaris and Capsella bursa-pastoris which were the most numerous in the treatment without intercrops. Biomass of Vicia sativa favored the growth of Chenopodium album and Lamium amplexicaule. The secondary weed infestation did not depend on agrotechnical factors applied during the experiment.

Effect of edible coating on the aromatic attributes of roasted coffee beans.

Science.gov (United States)

Rattan, Supriya; Parande, A K; Ramalakshmi, K; Nagaraju, V D

2015-09-01

Coffee is known throughout the world for its distinct aroma and flavour which results from a number of volatile compounds present in it. It is very difficult to arrest the aromatic compounds once the roasting process is complete and it becomes even more challenging to store the beans for a longer time with the retained volatiles as these compounds are easily lost during industrialized processing such as the grinding of roasted coffee beans and storage of ground coffee. Thus, an attempt was made to minimise the loss of volatile from roasted coffee beans by coating with Carboxymethyl cellulose (CMC), Hydroxypropylmethyl cellulose (HPMC) and Whey protein concentrate. Coffee volatiles were analysed by Gas chromatography and 14 major compounds were identified and compared in this study. Results showed an increase in the relative area of major volatile compounds in coated roasted coffee beans when compared with unroasted coffee beans for consecutive two months. Moreover, effect of coating on textural properties and non-volatiles were also analysed. The results have indicated that edible coatings preserve the sensory properties of roasted coffee beans for a longer shelf life and cellulose derivatives, as an edible coating, exhibited the best protecting effect on roasted coffee beans.

Quality of gari (roasted cassava mash) in Lagos State, Nigeria ...

African Journals Online (AJOL)

Gari is creamy-white, partially gelatinized roasted free flowing granular flour made from cassava roots. It is a major staple consumed in both urban and rural areas due to its convenience. Quality of Gari (roasted cassava mash) in Lagos, Nigeria was investigated. Gari samples were collected at random from different ...

HS-SPME GC/MS characterization of volatiles in raw and dry-roasted almonds (Prunus dulcis).

Science.gov (United States)

Xiao, Lu; Lee, Jihyun; Zhang, Gong; Ebeler, Susan E; Wickramasinghe, Niramani; Seiber, James; Mitchell, Alyson E

2014-05-15

A robust HS-SPME and GC/MS method was developed for analyzing the composition of volatiles in raw and dry-roasted almonds. Almonds were analyzed directly as ground almonds extracted at room temperature. In total, 58 volatiles were identified in raw and roasted almonds. Straight chain aldehydes and alcohols demonstrated significant but minimal increases, while the levels of branch-chain aldehydes, alcohols, heterocyclic and sulfur containing compounds increased significantly (500-fold) in response to roasting (palmonds) to 315.8±70.0 ng/g (averaged across the roasting treatments evaluated i.e. 28, 33 and 38 min at 138 °C) after roasting. Pyrazines were detected in only the roasted almonds, with the exception of 2,5-dimethylpyrazine, which was also found in raw almonds. The concentration of most alcohols increased in the roasted samples with the exception of 2-methyl-1-propanol, 3-methyl-1-butanol and 2-phenylethyl alcohol, which decreased 68%, 80%, and 86%, respectively. Copyright © 2013 Elsevier Ltd. All rights reserved.

Effectiveness of oxygen barrier oven bags in low temperature cooking on reduction of warmed-over flavor in beef roasts.

Science.gov (United States)

Lepper-Blilie, A N; Berg, E P; Buchanan, D S; Keller, W L; Maddock-Carlin, K R; Berg, P T

2014-03-01

A 3×3×2 factorial was utilized to determine if roast size (small, medium, large), cooking method (open-pan, oven bag, vacuum bag), and heating process (fresh, reheated) prevented warmed-over flavor (WOF) in beef clod roasts. Fresh vacuum bag and reheated open-pan roasts had higher cardboardy flavor scores compared with fresh open-pan roast scores. Reheated roasts in oven and vacuum bags did not differ from fresh roasts for cardboardy flavor. Brothy and fat intensity were increased in reheated roasts in oven and vacuum bags compared with fresh roasts in oven and vacuum bags. Differences in TBARS were found in the interaction of heating process and roast size with the fresh and reheated large, and reheated medium roasts having the lowest values. Based on TBARS data, to prevent WOF in reheated beef roasts, a larger size roast in a cooking bag is the most effective method. Copyright © 2013 Elsevier Ltd. All rights reserved.

The Impact of the Roast Levels of Coffee Extracts on their Potential Anticancer Activities.

Science.gov (United States)

Mojica, Benigno E; Fong, Lisa E; Biju, Denny; Muharram, Alfeah; Davis, Isabel M; Vela, Klarisse O; Rios, Diana; Osorio-Camacena, Elena; Kaur, Baljit; Rojas, Sebastian M; Forester, Sarah C

2018-04-01

Coffee is one of the most widely consumed beverages in the world and contains numerous phytochemicals that are beneficial to consumer health. The phytochemical profile of coffee, however, can be affected by the roast level. In this study, we compared the effect of roasting level on the growth inhibitory activity of HT-29 (colon) and SCC-25 (oral) cancer cell lines. The different roasting stages selected for this study were green, cinnamon/blonde, city/medium, full city/medium-dark, and full city plus/dark. Cancer cells were treated with various concentrations of coffee extracts for 72 hr. Cell viability was quantified using the thiazolyl blue tetrazolium bromide assay. It was found that the lighter roast extracts, Cinnamon in particular, reduced cell growth more than darker roast extracts. The Cinnamon extract had the greatest amount of total phenolic content and antioxidant activity. Relative levels of gallic, caffeic, and chlorogenic acid in the extracts were also compared. The Cinnamon coffee extract had the highest levels of gallic and caffeic acids, which have both been widely-regarded as bioactive phytochemicals. In conclusion, the consumption of lighter roasted coffee, may contribute to the prevention of certain types of cancer such as oral and colon. Chemical compounds in coffee may reduce the risk for certain types of cancers. These compounds may be particularly abundant in lighter roasted coffee. Therefore, lighter roasted coffee could contribute to the prevention of cancer through a healthy diet. © 2018 Institute of Food Technologists®.

The Effect of Organic and Biological Fertilizers Application on Biomass Yield and Poly-phenols Contents of Dwarf Chicory Leaves (Cichorium pumilum Jacq.

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Farima Doaei

2018-02-01

Full Text Available Introduction Dwarf chicory (Cichorium pumilum Jacq. is an annual species from chicory genus in Asteraceae family grows in Western and Southern parts of Iran which is used as a traditional medicinal herb. To date there are a few studies on this species which have been carried out under field conditions. Dwarf Chicory can be used for cancer treatment. In many studies, the presence of phenolic and terpene lactones has been confirmed in chicory tissue. Each type of fertilizer (chemical, organic and biofertilizer has its advantages and disadvantages but due to the problems caused by the use of chemical fertilizers, organic and biological fertilizers can be used as alternatives to chemical fertilizers to increase soil fertility and produce sustainable agriculture. The present study was conducted to evaluate the effects of organic and chemical fertilizers and biological fertilizers on quantitative and qualitative characteristics of dwarf chicory (Cichorium pumilum Jacq. in different cuttings. Materials and Methods The experiment was carried out in a factorial layout based on randomized complete block design with four replications at the Agricultural Research Station of Ferdowsi University of Mashhad (59°28 E and 36°15 N during 2011-2012 growing season. Plots were designed with 4 m long and 2.5 m width, 1 m apart each other. Between blocks, 1 m alley was kept. The experimental treatments were all combination of organic and chemical fertilizers (Urban compost 4 t. ha-1, vermin-compost 4 t. ha-1, urea fertilizer 130 kg. ha-1 and control and biological fertilizer (Biosulfur biofertilizer + pure sulfur 100 kg. ha-1 and control. Seed sowing was performed by hand on the middle of the furrows. Seedlings were thinned at the four-six leaf stage. The irrigation was done after seed sowing two times per week until plant establishment and then with weekly irrigation until maturity stage. Weeds were removed by hand during growing seasons. Harvesting was performed

Nanofiltration for concentration of roasted coffee extract: From bench to pilot

Science.gov (United States)

Dat, Lai Quoc; Quyen, Nguyen Thi Ngoc

2017-09-01

This paper focused on the application of nanofiltration (NF) for concentration of the roasted coffee extract in instant coffee processing. Three kinds of NF membranes were screened for separation capacity of total dry solid (TDS), polyphenols (PPs) and caffeine in roasted coffee extract and NF99 membrane showed the good performance for the NF of the extract. The crossflow NF with NF99 membrane at pilot scale was investigated for technical assessment of concentration of roasted coffee extract. Maximum theoretical concentration was estimated as 6.06. Recovery yields of TDS, PPs and caffeine were higher than 70% at 4.4 of concentration factor. The content of TDS in accumulative permeate was lower than 2.0 g/L. The fouling of NF was also solved by the suitable cleaning procedure with recovery index being 97.7%. Results of research indicate that it is feasible to apply NF for concentration of the roasted coffee extract in instant coffee production.

Research on the effect of alkali roasting of copper dross on leaching rate of indium

Science.gov (United States)

Dafang, Liu; Fan, Xingxiang; Shi, Yifeng; Yang, Kunbin

2017-11-01

The byproduct copper dross produced during refining crude lead was characterized by X-ray diffraction (XRD), scanning electron microscope (SEM) and fluorescence spectrometer (XRF), which showed that copper dross mainly contained lead, copper, zinc, arsenic, antimony, bismuth, sulfur and a small amount of indium and silver etc. The mineralogical phase change of oxidation roasting of copper dross by adding sodium hydroxide was analyzed with the help of XRD and SEM. The effects of water leaching, ratio of sodium hydroxide, roasting time, and roasting temperature on leaching rate of indium were investigated mainly. The experimental results showed that phase of lead metal and sulfides of lead, copper and zinc disappeared after oxidation roasting of copper dross by adding sodium hydroxide, new phase of oxides of lead, copper, zinc and sodium salt of arsenic and antimony appeared. Water leaching could remove arsenic, and acid leaching residue obtained was then leached with acid. The leaching rate of indium was higher 6.98% compared with alkali roasting of copper dross-acid leaching. It showed that removing arsenic by water leaching and acid leaching could increase the leaching rate of indium and be beneficial to reducing subsequent acid consumption of extracting indium by acid leaching. The roasting temperature had a significant effect on the leaching rate of indium, and leaching rate of indium increased with the rise of roasting temperature. When roasting temperature ranged from 450°C to 600°C, leaching rate of indium increased significantly with the rise of roasting temperature. When roasting temperature rose from 450°C to 600°C, leaching rate of indium increased by 60.29%. The amount of sodium hydroxide had an significant effect on the leaching rate of indium, and the leaching of indium increased with the increase of the amount of sodium hydroxide, and the leaching rate of indium was obviously higher than that of copper dross blank roasting and acid leaching.

Phyto-oestrogens in herbage and milk from cows grazing whiteclover, red clover, lucerne or chicory-rich pastures

DEFF Research Database (Denmark)

Andersen, C; Nielsen, T S; Purup, S

2009-01-01

A grazing experiment was carried out to study the concentration of phyto-oestrogens in herbage for cattle and in milk during two periods (May and June). Forty-eight Danish Holstein cows were divided into four groups with four treatment diets; white clover, red clover, lucerne and chicory-rich pas...

Lipid analyses of fumigated vs irradiated raw and roasted almonds

International Nuclear Information System (INIS)

Uthman, R.S.; Toma, R.B.; Garcia, R.; Medora, N.P.; Cunningham, S.

1998-01-01

The purpose of this study was to compare the effects of propylene oxide (PO) and irradiation treatments on the lipid analyses of raw and roasted almonds. Eight kilograms each of raw and roasted almonds were divided into four batches (2 kg each). Three of the batches were subjected to PO treatment or irradiation treatment with a dose of 6, 10·5 kGy. The untreated batch served as control samples, they were taken from all the batches at three consecutive times during storage (day 0, 8 weeks and 16 weeks) and analysed for iodine number, peroxide value and 2-thiobarbituric acid number. Overall, irradiated almonds incurred a higher variation in lipid stability than PO tested almonds while roasted almonds incurred a higher variation than raw almonds

Mechanism of Enhancing Extraction of Vanadium from Stone Coal by Roasting with MgO

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Fang Chen

2017-02-01

Full Text Available In this paper, the extraction of vanadium from stone coal by roasting with MgO and leaching with sulfuric acid has been investigated, and the mechanism analysis of stone coal roasting with MgO was studied. The results indicated that under the conditions that the mass fraction of the particles with grain size of 0–0.074 mm in raw ore was 75%, the roasting temperature was 500 °C, the roasting time was 1 h, MgO addition was 3 wt %, the sulfuric acid concentration was 20 vol %, the liquid-to-solid ratio was 1.5 mL/g, the leaching temperature was 95 °C, and leaching time was 2 h, resulting in a vanadium leaching efficiency of 86.63%, which increased by 7.73% compared with that of blank roasting. The mechanism analysis showed that the degree of calcite decomposition was low and, thus, magnesium vanadate was more easily formed than calcium vanadate below 500 °C. Moreover, magnesium vanadate was easier to dissolve than calcium vanadate during the sulfuric acid leaching process. Thus, the vanadium leaching efficiency was enhanced by using MgO as a roasting additive below 500 °C. Additionally, at high temperature the formation of tremolite would consume calcium oxide produced from the decomposition of calcite, thus, the formation of calcium vanadate was hindered, and V2O5 would react with MgO to form magnesium vanadate. Therefore, the vanadium leaching efficiency of roasting with MgO was higher than that of blank roasting at high temperature.

Compositional and Mechanical Properties of Peanuts Roasted to Equivalent Colors using Different Time/Temperature Combinations

Science.gov (United States)

Peanuts in North America and Europe are primarily consumed after dry roasting. Standard industry practice is to roast peanuts to a specific surface color (Hunter L-value) for a given application; however, equivalent surface colors can be attained using different roast temperature/time combinations,...

Effect of roasting regime on phytochemical properties of Senna occidentalis seeds

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Abiodun A. Olapade

2016-10-01

Full Text Available Senna occidentalis seeds were roasted at varying temperatures of 190, 210 and 230 oC each for 10, 15 and 20 min. Phytochemicals of the roasted seeds were determined using standard methods. The phytochemicals analysed were tannins, saponins, flavonoids, alkaloids, glycosides, oxalate and phenolics. Phytochemicals are compounds hypothesized for much of the disease-protection provided by diets high in fruits, vegetables, legumes, cereals and plant-based beverages. This study has clearly shown that roasting time and temperature have significant effects on the seed parameters analyzed. There was an increase in tannin, alkaloid, saponin and phenolic contents and a decrease in the contents of flavonoids and oxalates.

Effect of Roasting on Fatty Acid Profile of Brown and Yellow ...

African Journals Online (AJOL)

Purpose: To monitor changes in fatty acid profiles of brown and yellow varieties of flaxseeds in the raw and roasted states using gas chromatography .... The ratio of SFAs to USFAs is a useful index to measure edible oil quality. ..... roasting, powdering and storing irradiated soybeans on hydrocarbon detection for identifying ...

Effect of roasting degree on the antioxidant activity of different Arabica coffee quality classes.

Science.gov (United States)

Odžaković, Božana; Džinić, Natalija; Kukrić, Zoran; Grujić, Slavica

2016-01-01

Coffee is one of the most widely consumed beverages in the world, because of its unique sensory properties and physiological properties. Coffee beverages represent a significant source of antioxidants in the consumers' diet and contribute significantly to their daily intake. The aim of this research was to investigate the effect of different roasting degrees on the content of biologically active compounds and antioxidant activity in different quality classes of Arabica coffee. Samples of green Arabica coffee (Rio Minas) of two quality classes from two production batches were used for the research. Roasting was carried out at temperatures of 167, 175 and 171°C. The total phenol content (TPC), total flavonoid content (TFC), flavonol content (FC) and antioxidant activity (DPPH, ABTS) in the coffee extracts was determined. This research shows that TPC was significantly higher (P coffee compared to TPC in roasted coffee, and TPC decreases as the roasting temperature increases. TFC and FC were significantly lower (P coffee than in roasted coffee. Differences in TPC between the 1st and 2nd classes of Arabica coffee were not significant (P > 0.05), while differences in TFC were significant (P coffee from the second production batch and differences in FC were significant (P coffee and for coffee roasted at 175°C. Roasting temperatures have different influences the antioxidant activity (DPPH, ABTS) of coffee and the highest antioxidant activity was determined in coffee roasted at 171°C. An exception was 1st class Arabica coffee roasted at 167°C (ABTS). All samples of 1st class Arabica coffee had higher antioxidant activity (DPPH, ABTS) compared to 2nd class Arabica. This research shows that the bioactive compounds content and antioxidant activity of different quality classes of Arabica coffee are dependent on the degree of roasting. TPC decreases when the roasting temperature increases, while TFC and FC also increase. These results indicate that the antioxidant activity

Optimization of cocoa nib roasting based on sensory properties and colour using response surface methodology

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D.M.H. A.H. Farah

2012-05-01

Full Text Available Roasting of cocoa beans is a critical stage for development of its desirable flavour, aroma and colour. Prior to roasting, cocoa bean may taste astringent, bitter, acidy, musty, unclean, nutty or even chocolate-like, depends on the bean sources and their preparations. After roasting, the bean possesses a typical intense cocoa flavour. The Maillard or non-enzymatic browning reactions is a very important process for the development of cocoa flavor, which occurs primarily during the roasting process and it has generally been agreed that the main flavor components, pyrazines formation is associated within this reaction involving amino acids and reducing sugars. The effect of cocoa nib roasting conditions on sensory properties and colour of cocoa beans were investigated in this study. Roasting conditions in terms of temperature ranged from 110 to 160OC and time ranged from 15 to 40 min were optimized by using Response Surface Methodology based on the cocoa sensory characteristics including chocolate aroma, acidity, astringency, burnt taste and overall acceptability. The analyses used 9- point hedonic scale with twelve trained panelist. The changes in colour due to the roasting condition were also monitored using chromameter. Result of this study showed that sensory quality of cocoa liquor increased with the increase in roasting time and temperature up to 160OC and up to 40 min, respectively. Based on the Response Surface Methodology, the optimised operating condition for the roaster was at temperature of 127OC and time of 25 min. The proposed roasting conditions were able to produce superior quality cocoa beans that will be very useful for cocoa manufactures.Key words : Cocoa, cocoa liquor, flavour, aroma, colour, sensory characteristic, response surface methodology.

Impact of Roasting on Fatty Acids, Tocopherols, Phytosterols, and Phenolic Compounds Present in Plukenetia huayllabambana Seed

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Rosana Chirinos

2016-01-01

Full Text Available The effect of roasting of Plukenetia huayllabambana seeds on the fatty acids, tocopherols, phytosterols, and phenolic compounds was evaluated. Additionally, the oxidative stability of the seed during roasting was evaluated through free fatty acids, peroxide, and p-anisidine values in the seed oil. Roasting conditions corresponded to 100, 120, 140, and 160°C for 10, 20, and 30 min, respectively. Results indicate that roasting temperatures higher than 120°C significantly affect the content of the studied components. The values of acidity, peroxide, and p-anisidine in the sacha inchi oil from roasted seeds increased during roasting. The treatment of 100°C for 10 min successfully maintained the evaluated bioactive compounds in the seed and quality of the oil, while guaranteeing a higher extraction yield. Our results indicate that P. huayllabambana seed should be roasted at temperatures not higher than 100°C for 10 min to obtain snacks with high levels of bioactive compounds and with high oxidative stability.

Heat-induced alterations in cashew allergen solubility and IgE binding

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Christopher P. Mattison

Full Text Available Cashew nuts are an increasingly common cause of food allergy. We compare the soluble protein profile of cashew nuts following heating. SDS-PAGE indicate that heating can alter the solubility of cashew nut proteins. The 11S legumin, Ana o 2, dominates the soluble protein content in ready to eat and mildly heated cashew nuts. However, we found that in dark-roasted cashew nuts, the soluble protein profile shifts and the 2S albumin Ana o 3 composes up to 40% of the soluble protein. Analysis of trypsin-treated extracts by LC/MS/MS indicate changes in the relative number and intensity of peptides. The relative cumulative intensity of the 5 most commonly observed Ana o 1 and 2 peptides are altered by heating, while those of the 5 most commonly observed Ana o 3 peptides remaine relatively constant. ELISA experiments indicate that there is a decrease in rabbit IgG and human serum IgE binding to soluble cashew proteins following heating. Our findings indicate that heating can alter the solubility of cashew allergens, resulting in altered IgE binding. Our results support the use of both Ana o 2 and Ana o 3 as potential cashew allergen diagnostic targets. Keywords: Cashew nut, Food allergy, Immunoglobulin E, Mass-spectrometry, Peptide, Solubility

In vitro and in vivo evaluation of the prebiotic effect of raw and roasted almonds (Prunus amygdalus).

Science.gov (United States)

Liu, Zhibin; Wang, Wei; Huang, Guangwei; Zhang, Wen; Ni, Li

2016-03-30

Almonds contain considerable amounts of potential prebiotic components, and the roasting process may alter these components. The aim of this study was to compare the in vitro fermentation properties and in vivo prebiotic effect of raw and roasted almonds. In vitro, predigested raw and roasted almonds promoted the growth of Lactobacillus acidophilus (La-14) and Bifidobacterium breve (JCM 1192), and no significant differences were found between these two nuts. In a 4-week animal trial, daily intake of raw or roasted almonds promoted the population of Bifidobacterium spp. and Lactobacillus spp. and inhibited the growth of Enterococcus spp. in faeces and caecal contains of rats. Compared with roasted almonds, raw almonds had a greater bifidobacteria promotion effect. Besides, significantly higher β-galactosidase activity and lower β-glucuronidase and azoreductase activities in faeces or caecal contents of rats were observed with raw almonds than with roasted almonds. While, in terms of metabolic effects, the ingestion of roasted almonds resulted in significantly greater intestinal lipase activities. Both raw and roasted almonds exhibit potential prebiotic effects, including regulation of intestinal bacteria and improved metabolic activities. The roasting process may slightly reduce the prebiotic effects of almonds but significantly improve the metabolic effects © 2016 The Authors. Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Fecal microbiome of growing pigs fed a cereal based diet including chicory (Cichorium intybus L.) or ribwort (Plantago lanceolata L.) forage

Energy Technology Data Exchange (ETDEWEB)

Dicksved, Johan; Jansson, Janet K.; Lindberg, Jan Erik

2015-12-01

BACKGROUND: The purpose of this study was to investigate how inclusion of chicory forage or ribwort forage in a cereal-based diet influenced the fecal microbial community (microbiome) in newly weaned (35 days of age) piglets. The piglets were fed a cereal-based diet without (B) and with inclusion (80 and 160 g/kg air-dry forage) of vegetative shoots of chicory (C) and leaves of ribwort (R) forage in a 35-day growth trial. Fecal samples were collected at the start (D0), 17 (D17) and 35 (D35) days after weaning and profiles of the microbial consortia were generated using terminal restriction fragment length polymorphism (T-RFLP). 454-FLX pyrosequencing of 16S rRNA gene amplicons was used to analyze the microbial composition in a subset of the samples already analyzed with T-RFLP. RESULTS: The microbial clustering pattern was primarily dependent on age of the pigs, but diet effects could also be observed. Lactobacilli and enterobacteria were more abundant at D0, whereas the genera Streptococcus, Treponema, Clostridium, Clostridiaceae1 and Coprococcus were present in higher abundances at D35. Pigs fed ribwort had an increased abundance of sequences classified as Treponema and a reduction in lactobacilli. However, the abundance of Prevotellaceae increased with age in on both the chicory and the ribwort diet. Moreover, there were significant correlations between the abundance of Bacteroides and the digested amount of galactose, uronic acids and total non-starch polysaccharides, and between the abundance of Bacteroidales and the digested amount of xylose. CONCLUSION: This study demonstrated that both chicory and ribwort inclusion in the diet of newly weaned pigs influenced the composition of the fecal microbiota and that digestion of specific dietary components was correlated with species composition of the microbiota. Moreover, this study showed that the gut will be exposed to a dramatic shift in the microbial community structure several weeks after weaning.

Antioxidant effect of poleo and oregano essential oil on roasted sunflower seeds.

Science.gov (United States)

Quiroga, Patricia R; Grosso, Nelson R; Nepote, Valeria

2013-12-01

The objective was to evaluate the stability of sensory and chemical parameters in roasted sunflower seeds supplemented with oregano and poleo essential oils; and the consumer acceptability of this product. Four samples were prepared: plain roasted sunflower seeds (Control = RS-C), and sunflower seeds added with oregano (RS-O) or poleo (RS-P) essential oils or BHT (RS-BHT). Consumer acceptance was determined on fresh samples. The overall acceptance averages were 6.13 for RS-C, 5.62 for RS-P, and 5.50 for RS-O (9-point hedonic scale). The addition of BHT showed greater protection against the oxidation process in the roasted sunflower seeds. Oregano essential oil exhibited a greater antioxidant effect during storage than poleo essential oil. Both essential oils (oregano and poleo) provided protection to the product, inhibiting the formation of undesirable flavors (oxidized and cardboard). The antioxidant activity that presents essential oils of oregano and poleo could be used to preserve roasted sunflower seeds. © 2013 Institute of Food Technologists®

Effect of roasting conditions on color and volatile profile including HMF level in sweet almonds (Prunus dulcis).

Science.gov (United States)

Agila, Amal; Barringer, Sheryl

2012-04-01

Microwave, oven, and oil roasting of almonds were used to promote almond flavor and color formation. Raw pasteurized almonds were roasted in a microwave for 1 to 3 min, in an oven at 177 °C for 5, 10, 15, and 20 min; and at 135 and 163 °C for 20 min, and in oil at 135, 163, and 177 °C for 5 min and 177 °C for 10 min. Volatile compounds were quantified in the headspace of ground almonds, both raw and roasted, by selected ion flow tube mass spectrometry. Strong correlations were found between L value, chroma, and 5-(hydroxy methyl)-2- furfural; and were independent of roasting method. Raw almonds had lower concentrations of most volatiles than roasted almonds. Conditions that produced color equivalent to commercial samples were 2 min in the microwave, 5 min at 177 °C in the oven, and 5 min at 135 °C in oil. Microwave heating produced higher levels of most volatiles than oven and oil roasting at commercial color. Sensory evaluation indicated that microwave-roasted almonds had the strongest aroma and were the most preferred. Oil-roasted almonds showed significantly lower levels of volatiles than other methods, likely due to loss of these volatiles into the oil. Alcohols such as benzyl alcohols and strecker aldehydes including benzaldehyde and methional were at higher concentrations than other volatiles in roasted almonds. The oxidation of lipids to form alkanals such as nonanal and degradation of sugars to form furan type compounds was also observed. The Maillard reaction contributed to the formation of more of the total volatiles in almonds than the lipid oxidation reaction. The level of 5-(hydroxy methyl)-2- furfural (HMF), color, volatile profile, and sensory perception can be used to develop the best roasting method, time, and temperature for almonds. The rate of color development and the production of volatiles differ under different roasting conditions. Based on the color, volatile, and sensory assessments of the 3 almonds, the use of microwave technology

Looking into individual coffee beans during the roasting process: direct micro-probe sampling on-line photo-ionisation mass spectrometric analysis of coffee roasting gases.

Science.gov (United States)

Hertz-Schünemann, Romy; Streibel, Thorsten; Ehlert, Sven; Zimmermann, Ralf

2013-09-01

A micro-probe (μ-probe) gas sampling device for on-line analysis of gases evolving in confined, small objects by single-photon ionisation time-of-flight mass spectrometry (SPI-TOFMS) was developed. The technique is applied for the first time in a feasibility study to record the formation of volatile and flavour compounds during the roasting process within (inside) or in the direct vicinity (outside) of individual coffee beans. A real-time on-line analysis of evolving volatile and semi-volatile organic compounds (VOC and SVOC) as they are formed under the mild pyrolytic conditions of the roasting process was performed. The soft-ionisation mass spectra depict a molecular ion signature, which is well corresponding with the existing knowledge of coffee roasting and evolving compounds. Additionally, thereby it is possible to discriminate between Coffea arabica (Arabica) and Coffea canephora (Robusta). The recognized differences in the roasting gas profiles reflect the differences in the precursor composition of the coffee cultivars very well. Furthermore, a well-known set of marker compounds for Arabica and Robusta, namely the lipids kahweol and cafestol (detected in their dehydrated form at m/z 296 and m/z 298, respectively) were observed. If the variation in time of different compounds is observed, distinctly different evolution behaviours were detected. Here, phenol (m/z 94) and caffeine (m/z 194) are exemplary chosen, whereas phenol shows very sharp emission peaks, caffeine do not have this highly transient behaviour. Finally, the changes of the chemical signature as a function of the roasting time, the influence of sampling position (inside, outside) and cultivar (Arabica, Robusta) is investigated by multivariate statistics (PCA). In summary, this pilot study demonstrates the high potential of the measurement technique to enhance the fundamental knowledge of the formation processes of volatile and semi-volatile flavour compounds inside the individual coffee bean.

Irradiation preservation study on Beijing roast duck by low dose

Energy Technology Data Exchange (ETDEWEB)

Weiguo, Wang; Yongbao, Gu; Fengmei, Li [Beijing Normal Univ., BJ (China). Inst. of Low Energy Nuclear Physics; and others

1989-02-01

The irradiation technique combined with freezing has been used to control the microorganism in Beijing Roast Duck. Cobal-60 was chosen as {gamma}-ray source. The absorbed dose was 2 kGy on an average. After irrdiation, the microbe counts have reached the tolerable. Compared with untreated ducks, the irradiated ones showed no remarkable change in nutrition, chemistry, vitamin etc. It has been proved through test that the irradiated frozen Beijing Roast Duck is wholesome.

Irradiation preservation study on Beijing roast duck by low dose

International Nuclear Information System (INIS)

Wang Weiguo; Gu Yongbao; Li Fengmei

1989-01-01

The irradiation technique combined with freezing has been used to control the microorganism in Beijing Roast Duck. Cobal-60 was chosen as γ-ray source. The absorbed dose was 2 kGy on an average. After irrdiation, the microbe counts have reached the tolerable. Compared with untreated ducks, the irradiated ones showed no remarkable change in nutrition, chemistry, vitamin etc. It has been proved through test that the irradiated frozen Beijing Roast Duck is wholesome

Chemical composition, nutritional value and in vitro starch digestibility of roasted chickpeas.

Science.gov (United States)

Simsek, Senay; Herken, Emine Nur; Ovando-Martinez, Maribel

2016-06-01

Chickpea is considered a wholesome and nutritious food due to its nutritional properties and glycemic response. Such properties can be influenced by the thermal treatment used to cook this legume and produce a snack named leblebi. From the consumers' point of view, it is desirable to improve texture and palatability of the chickpea by the processing steps used to make leblebi. However, consumers are increasingly concerned with the nutritional value of snack foods. Nutritional components and digestibility properties of single and double heat-treated chickpea, single and double roasted leblebi and white leblebi were studied. High sodium, starch damage and soluble dietary fiber content were observed in white leblebi; while the other samples showed significantly (P good nutritional quality and low glycemic response. White leblebi had relatively high sodium content and glycemic response. © 2015 Society of Chemical Industry. © 2015 Society of Chemical Industry.

Antioxidant Generation during Coffee Roasting: A Comparison and Interpretation from Three Complementary Assays

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Sebastian E. W. Opitz

2014-11-01

Full Text Available Coffee is a major source of dietary antioxidants; some are present in the green bean, whereas others are generated during roasting. However, there is no single accepted analytical method for their routine determination. This paper describes the adaption of three complementary assays (Folin-Ciocalteu (FC, ABTS and ORAC for the routine assessment of antioxidant capacity of beverages, their validation, and use for determining the antioxidant capacities of extracts from coffee beans at different stages in the roasting process. All assays showed a progressive increase in antioxidant capacity during roasting to a light roast state, consistent with the production of melanoidins having a higher antioxidant effect than the degradation of CGAs. However, the three assays gave different numbers for the total antioxidant capacity of green beans relative to gallic acid (GA, although the range of values was much smaller when chlorogenic acid (CGA was used as reference. Therefore, although all three assays indicated that there was an increase in antioxidant activity during coffee roasting, and the large differences in responses to GA and CGA illustrate their different sensitivities to different types of antioxidant molecule.

A Comparison of Flavor Differences between Pecan Cultivars in Raw and Roasted Forms.

Science.gov (United States)

Magnuson, Shelby M; Kelly, Brendan; Koppel, Kadri; Reid, William

2016-05-01

The objective of this research was to explore sensory differences among 8 different pecan cultivars ("Pawnee," "Witte," "Kanza," "Major," "Lakota," "Giles," "Maramec," "Chetopa") in raw and roasted forms. The cultivars were collected from 2 growing seasons (2013 and 2014) and evaluated separately. Trained panelists evaluated each cultivar from each season in raw and roasted forms, measuring intensities of 20 flavor attributes using descriptive analysis. The intensities of 10 of the 20 flavor attributes were higher for the roasted pecans across all cultivars. These included pecan ID, overall nutty, nutty-woody, nutty-grainlike, nutty-buttery, brown, caramelized, roasted, overall sweet, and sweet. The cultivars exhibited significant differences from one another for 8 attributes: pecan ID, nutty-buttery, caramelized, acrid, woody, oily, astringent, and bitter. Each of the cultivars displayed unique flavor profiles with some demonstrating extremes of certain attributes, for example the high astringency of "Lakota" or the buttery characteristics of "Pawnee." These results may help pecan growers and pecan product manufacturers understand flavor differences between different varieties of pecans, both in raw and roasted states, and the changes that occur during this process. © 2016 Institute of Food Technologists®

Crop characteristics and inulin production in chicory

International Nuclear Information System (INIS)

Meijer, W.J.M.; Mathijssen, E.W.J.M.

1992-01-01

Crop growth, dry matter partitioning, leaf area development, light interception and dry matter : radiation quotient in chicory were studied in field and glasshouse trials. Variations in root and inulin yields were related to sowing time, sowing density and cultivar. Retarded growth of first leaves appeared to be a major factor in limiting productivity. Growth of the first leaves was limited by assimilate supply and by low temperatures. Leaf area expansion exhibited a lag of 350 °Cd from emergence. From that point until crop closure, leaf area index increased exponentially with thermal time. Initially, 60 per cent of the dry matter was partitioned to the leaves; this share gradually decreased to about 10 per cent during later stages. The average dry matter: radiation quotient was 2.6 g MJ -1 for total dry matter and 2.4 g MJ -1 for root dry matter. Cultivars differed in early leaf growth, dry matter partitioning and dry matter: radiation quotient. The crop characteristics are compared with literature data for sugar beet and the prospects for breeding improved genotypes are discussed. (author)

Evaluation of Drought Stress Effect on Growth, Essential Oil Percentage and Essential Oil Yield of Chamomile (Matricaria recutita L. Presov cultivar and Chicory (Cichorium intybus L. local cultivar in the North of Khuzestan

Directory of Open Access Journals (Sweden)

roozbeh farhoudi

2017-10-01

Full Text Available Introduction: Iran’s climate is mostly arid and semi-arid, where water availability is a major problem. Water stress substantially alters plant metabolism, decreasing plant growth and photosynthesis and profoundly affecting ecosystems and agriculture, as well as human societies. Unfortunately, water deficiency is increasingly becoming a serious problem in agriculture in Iran whereas the national average annual precipitation is less than 249 mm. Recently, medicinal and aromatic plants have received much attention in several fields such as agroalimentary, perfumes, pharmaceutical industries and natural cosmetic products. Although, secondary metabolites in the medicinal and aromatic plants impressed conventionally by their genetic makeup; moreover their biosynthesis is strongly influenced by environmental factors. It means biotic and abiotic environmental factors affect growth parameter, essential oil yield and constituents. Abiotic environmental stresses like drought have the most effect on medicinal plants. In arid and semi-arid regions like south of Iran where water availability is a major limitation, using plants with low water consumption is one way to manage available water efficiently. Chamomile (Matricaria recutita L. and chicory (Cichorium intybus are annual plants belonging to Asteraceae family naturally widespread in west, northwest and south of Iran and their consumption has a long history in Iranian folklore medicine. Over 120 components have been identified in these plants essential oil, while, chamazulene, camphor, bisabolol oxides A and B, farnesene and ά- bisabolonoxide are the most important ones. Materials and Methods: This study was conducted in Research Farm of Islamic Azad University, Shoshtar Branch, Iran during 2010-2011 in order to evaluate the effects of water stress levels on growth, photosynthesis and essential oil yield of German chamomile (Matricaria recutita L. and chicory (Cichorium intybus. Two water stress

[Incidence of Campylobacter spp. and Salmonella spp. in raw and roasted chicken in Guadalajara, Mexico].

Science.gov (United States)

Castillo-Ayala, A; Salas-Ubiarco, M G; Márquez-Padilla, M L; Osorio-Hernández, M D

1993-01-01

The presence of Campylobacter spp. and Salmonella was studied in 70 samples of fresh retail chicken pieces and in 40 samples of roast chicken. Total plate count was performed in every sample as well. Most of the samples of fresh chicken yielded total plate counts > 10(8)/piece (thigh), while in roast chicken these counts ranged from 10(3) to 10(5)/piece (leg and thigh). Campylobacter was isolated from 33% of fresh chicken and from no sample of roast chicken. Salmonella was isolated from 69% of fresh chicken and 2.5% of roast chicken. There was no relationship between total plate counts in fresh chicken and isolation of either Campylobacter or Salmonella. Sixty percent of the Salmonella isolates belonged to serotype S. anatum, and about 50% of the isolates of Campylobacter were identified as being C. coli. The only Salmonella-positive sample of roast chicken yielded three serotypes: S. give, S. muenster, and S. manhattan. Presence of Campylobacter and Salmonella in chicken is of concern, due to the risk of spreading from the raw food to other cooked foods. The isolation of pathogens from roast chicken indicates mishandling during processing and/or storage of the product.

MASS TRANSFER KINETICS AND EFFECTIVE DIFFUSIVITIES DURING COCOA ROASTING

Directory of Open Access Journals (Sweden)

Y. M. BAGHDADI

2017-01-01

Full Text Available The current studies investigated the effects of temperature and moisture addition on the mass transfer kinetics of cocoa nibs during roasting. Experiments were carried out by roasting 500 gm of cocoa nibs inside an air ventilated oven at three temperature levels (120°C, 140°C and 160°C under medium air flowrate for one hour. Two types of samples were prepared namely the raw and soaked nib samples. The soaked nib samples were prepared by soaking the raw nibs in 200 ml of water at room temperature for 5 and 10 hours. Mathematical modelling was carried out to model the mass transfer process using semi-empirical models. Modelling showed that both Page and two-term models were able to give close fitting between the experimental and predicted values. Effective diffusivity values were estimated in the order of magnitude of 10-5 m2/s for the mass transfer process. Results obtained from these studies fill the current knowledge gap on the mass transfer kinetics of cocoa roasting.

Acrylamide formation in almonds (Prunus dulcis): influences of roasting time and temperature, precursors, varietal selection, and storage.

Science.gov (United States)

Zhang, Gong; Huang, Guangwei; Xiao, Lu; Seiber, James; Mitchell, Alyson E

2011-08-10

Acrylamide is a probable human carcinogen that is found in many roasted and baked foods. This paper describes two sensitive and reliable LC-(ESI)MS/MS methods for the analysis of (1) acrylamide and (2) common acrylamide precursors (i.e., glucose, fructose, asparagine, and glutamine) in raw and roasted almonds. These methods were used to evaluate the impact of roasting temperatures (between 129 and 182 °C) and times on acrylamide formation. Controlling the roasting temperature at or below 146 °C resulted in acrylamide levels below 200 ppb at all roasting times evaluated. Six varieties of almonds collected in various regions of California over two harvest years and roasted at 138 °C for 22 min had acrylamide levels ranging from 117 ± 5 μg/kg (Sonora) to 221 ± 95 μg/kg (Butte) with an average of 187 ± 71 μg/kg. A weak correlation between asparagine content in raw almonds and acrylamide formation was observed (R(2) = 0.6787). No statistical relationship was found between acrylamide formation and almond variety, orchard region, or harvest year. Stability studies on roasted almonds indicated that acrylamide levels decreased by 12.9-68.5% (average of 50.2%) after 3 days of storage at 60 °C. Short-term elevated temperature storage may be another approach for mitigating acrylamide levels in roasted almonds.

An Evaluation of Various Methods of Roasting Whole Turkeys From the Frozen State

OpenAIRE

Teot, Kim Merida-Klemmedson

1983-01-01

Methods of roasting frozen turkeys were evaluated to determine the optimum final internal temperature (71,77, or 82°C), the best low oven temperature method (foil tent vs roasting bag at 93,107, 121, and 135°c), and the best overall method (foil tent-121 °c, foil tent-163°C, roasting bag-163°c, foil wrap-232°C). The lower the final internal temperature the juicier and more tender the bird however, the 77°c final internal temperature is recommended because at the 71°c internal temperature, the...

Flavor and Acceptance of Roasted California Almonds During Accelerated Storage.

Science.gov (United States)

Franklin, Lillian M; King, Ellena S; Chapman, Dawn; Byrnes, Nadia; Huang, Guangwei; Mitchell, Alyson E

2018-02-07

Monitoring oxidative flavor changes in almonds is possible only if the chemical and sensory profile during roasting and storage is first established. Herein, almonds roasted at two different temperatures (115 and 152 °C) were stored at 39 °C for 0 to 12 months and were analyzed by headspace solid-phase microextraction gas chromatography-mass spectrometry, descriptive analysis, and consumer hedonic analysis. Volatile profiles, descriptive sensory profiles, and consumer hedonic scores were analyzed for predictive relationships. Descriptive attributes involving Roasted and Nutty as well as consumer liking were highest in fresh almonds, while flavors typically associated with oxidative rancidity such as Cardboard, Painty/Solvent, Soapy, and Total Oxidized increased during storage. Compounds most important for predicting rancidity-related attributes were lipid oxidation products, including pentanal, hexanal, heptanal, and octanal. Consumer liking was best predicted by similar compounds to those predicting Clean Nutty flavor, including Maillard reaction products such as 2- and 3-methylbutanal, 2-methylpyrazine, and 2,5-dimethylpyrazine.

Study of composition of espresso coffee prepared from various roast degrees of Coffea arabica L. coffee beans.

Science.gov (United States)

Kučera, Lukáš; Papoušek, Roman; Kurka, Ondřej; Barták, Petr; Bednář, Petr

2016-05-15

Espresso coffee samples prepared at various roasting degrees defined according to its basic conventional classification (light, medium, medium-dark and dark roasted) were analyzed by ultra-performance liquid chromatography/tandem mass spectrometry. Obtained raw data were processed using multivariate statistical analysis (Principal Component Analysis, PCA) to evaluate chemical differences between each roasting degrees (untargeted part of study). All four roasting degrees were resolved in appropriate Score plot. Orthogonal Projections to Latent Structures provided signals of significant markers describing the differences among particular roasting degrees. Detailed interpretation of those signals by targeted LC/MS(2) analysis revealed four groups of compounds. The first two groups involve chlorogenic acids and related lactones. The signals of other two sets of markers were ascribed to some specific atractylosides and particular melanoidins. Ratios of contents of selected representatives of each group to the sum of all identified markers were proposed as definite parameters for determination of roasting degree of Brazilian coffee Arabica. Copyright © 2015 Elsevier Ltd. All rights reserved.

Flavour generation during commercial barley and malt roasting operations: a time course study.

Science.gov (United States)

Yahya, Hafiza; Linforth, Robert S T; Cook, David J

2014-02-15

The roasting of barley and malt products generates colour and flavour, controlled principally by the time course of product temperature and moisture content. Samples were taken throughout the industrial manufacture of three classes of roasted product (roasted barley, crystal malt and black malt) and analysed for moisture content, colour and flavour volatiles. Despite having distinct flavour characteristics, the three products contained many compounds in common. The product concentrations through manufacture of 15 flavour compounds are used to consider the mechanisms (Maillard reaction, caramelisation, pyrolysis) by which they were formed. The use of water sprays resulted in transient increases in formation of certain compounds (e.g., 2-cyclopentene-1,4-dione) and a decrease in others (e.g., pyrrole). The study highlights rapid changes in colour and particularly flavour which occur at the end of roasting and onwards to the cooling floor. This highlights the need for commercial maltsters to ensure consistency of procedures from batch to batch. Copyright © 2013 Elsevier Ltd. All rights reserved.

Kinetics of Roasting Decomposition of the Rare Earth Elements by CaO and Coal

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Shuai Yuan

2017-06-01

Full Text Available The roasting method of magnetic tailing mixed with CaO and coal was used to recycle the rare earth elements (REE in magnetic tailing. The phase transformation and decomposition process were researched during the roasting processes. The results showed that the decomposition processes of REE in magnetic tailing were divided into two steps. The first step from 380 to 431 °C mainly entailed the decomposition of bastnaesite (REFCO3. The second step from 605 to 716 °C mainly included the decomposition of monazite (REPO4. The decomposition products were primarily RE2O3, Ce0.75Nd0.25O1.875, CeO2, Ca5F(PO43, and CaF2. Adding CaO could reduce the decomposition temperature of REFCO3 and REPO4. Meanwhile, the decomposition effect of CaO on bastnaesite and monazite was significant. Besides, the effects of the roasting time, roasting temperature, and CaO addition level on the decomposition rate were studied. The optimum technological conditions were a roasting time of 60 min; roasting temperature of 750 °C; and CaO addition level of 20% (w/w. The maximum decomposition rate of REFCO3 and REPO4 was 99.87%. The roasting time and temperature were the major factors influencing the decomposition rate. The kinetics process of the decomposition of REFCO3 and REPO4 accorded with the interfacial reaction kinetics model. The reaction rate controlling steps were divided into two steps. The first step (at low temperature was controlled by a chemical reaction with an activation energy of 52.67 kJ/mol. The second step (at high temperature was controlled by diffusion with an activation energy of 8.5 kJ/mol.

Influence of de-hulled rapeseed roasting on the physicochemical composition and oxidative state of oil

International Nuclear Information System (INIS)

Rękas, A.; Siger, A.; Wroniak, M.; Ścibisz, I.; Derewiaka, D.; Anders, A.

2017-01-01

The effect of roasting time on the contents of bioactive compounds (tocopherols, phytosterols, phenolic compounds), antioxidant capacity and physicochemical properties of rapeseed oil pressed from de-hulled seeds was investigated. The de-hulled seeds were roasted at a temperature of 165 °C for 20, 40, 60, 80, and 100 min. The results of this study show that a roasting pre-treatment led to a gradual increase in canolol content (from 1.34 to 117.33 mg/100 g), total phytosterols (from 573.51 to 609.86 mg/100 g) and total carotenoids (0.82 to 2.41 mg/100 g), while only slight changes in the contents of tocopherols were noted. With the increase in roasting time a gradual increase in oxidative stability (from 4.27 to 6.85 h), and antioxidant capacity, seen mainly in the hydrophilic fraction of oil (from 0.32 to 2.30 mmol TEAC/l) was found. Although roasting resulted in the formation of primary and secondary oxidation products, the quality parameters of oils were within Codex Alimentarius limits. [es

Determination of advanced glycation endproducts by LC-MS/MS in raw and roasted almonds (Prunus dulcis).

Science.gov (United States)

Zhang, Gong; Huang, Guangwei; Xiao, Lu; Mitchell, Alyson E

2011-11-23

A sensitive and reliable LC-(ESI)MS/MS method was developed and validated for the simultaneous analysis of five common advanced glycation endproducts (AGEs) after enzymatic digestion in raw and roasted almonds. AGEs included carboxymethyl-lysine (CML), carboxyethyl-lysine (CEL), pyralline (Pyr), argpyrimidine (Arg-p), and pentosidine (Pento-s). This method allows accurate quantitation of free and AGE-protein adducts of target AGEs. Results indicate that CML and CEL are found in both raw and roasted almonds. Pyr was identified for the first time in roasted almonds and accounted for 64.4% of free plus bound measured AGEs. Arg-p and Pento-s were below the limit of detection in all almond samples tested. Free AGEs accounted for 1.3-26.8% of free plus bound measured AGEs, indicating that protein-bound forms predominate. The roasting process significantly increased CML, CEL, and Pyr formation, but no significant correlation was observed between these AGEs and roasting temperature.

Genetic resources collections of leafy vegetables (lettuce, spinach, chicory, artichoke, asparagus, lamb’s lettuce, rhubarb and rocket salad): composition and gaps

NARCIS (Netherlands)

Treuren, van R.; Coquin, P.; Lohwasser, U.

2012-01-01

Lettuce, spinach and chicory are generally considered the main leafy vegetables, while a fourth group denoted by ‘minor leafy vegetables’ includes, amongst others, rocket salad, lamb’s lettuce, asparagus, artichoke and rhubarb. Except in the case of lettuce, central crop databases of leafy

Gastric protein hydrolysis of raw and roasted almonds in the growing pig.

Science.gov (United States)

Bornhorst, Gail M; Drechsler, Krista C; Montoya, Carlos A; Rutherfurd, Shane M; Moughan, Paul J; Singh, R Paul

2016-11-15

Gastric protein hydrolysis may influence gastric emptying rate and subsequent protein digestibility in the small intestine. This study examined the gastric hydrolysis of dietary protein from raw and roasted almonds in the growing pig as a model for the adult human. The gastric hydrolysis of almond proteins was quantified by performing tricine-sodium dodecyl sulfate-polyacrylamide gel electrophoresis and subsequent image analysis. There was an interaction between digestion time, stomach region, and almond type for gastric protein hydrolysis (palmonds (compared to roasted almonds), hypothesized to be related to structural changes in almond proteins during roasting. Greater gastric protein hydrolysis was observed in the distal stomach (compared to the proximal stomach), likely related to the lower pH in the distal stomach. Copyright © 2016 Elsevier Ltd. All rights reserved.

Effect of roasting on physicochemical and functional properties of flaxseed flour

Directory of Open Access Journals (Sweden)

Azhar Khan

2016-12-01

Full Text Available An investigation was carried out on the physical, physicochemical, and functional properties of flaxseed. Physical properties viz. seed shape and size, geometric and arithmetic mean diameter, sphericity, aspect ratio, bulk and true density, porosity, angle of repose, and static friction coefficient were determined. Geometric and arithmetic mean diameter were 2.19 and 3.51 mm while average sphericity and aspect ratio were 40.34 and 62.58%. The average true density, bulk density, and porosity were 1.34 g/cm3, .66 g/cm3, and 51.56%. Angle of repose was 19.40° and coefficient of static friction obtained on glass, stainless steel, plywood perpendicular, and plywood parallel was .32, .36, .33, and .33, respectively. Flaxseeds were roasted and compositional and functional properties like water absorption capacity (WAC, oil absorption capacity (OAC, foaming capacity, foaming stability, sedimentation value, and least gelation concentration of roasted and unroasted flaxseed flour were performed. Foaming capacity (9.23% and foaming stability (54.43% were significantly higher for unroasted flaxseed than roasted flaxseed flour (7.82 and 48.60%. Roasted flour was observed to have highest values of WAC, bulk density, WSI, ash, fiber, carbohydrate, and lowest values of moisture, protein, fat, OAC, tap density, porosity, angle of repose, WAI, and sediment value as compared to unroasted flour.

Vertical retorts for distilling, carbonizing, roasting, etc

Energy Technology Data Exchange (ETDEWEB)

Walker, H R.L.; Bates, W R

1917-11-17

In a continuously operated vertical retort for destructive distillation or roasting the combination of an annular internally and externally heated construction with an annular plunger adapted to compress and assist the travel of the charge and to aid in discharging material substantially is described.

ASSESSMENT OF METALS IN ROASTED INDIGENOUS COFFEE ...

African Journals Online (AJOL)

*Corresponding author. E-mail: bscv2006@yahoo.com. This work is licensed under the Creative Commons Attribution 4.0 International License. ASSESSMENT OF METALS IN ROASTED INDIGENOUS COFFEE VARIETIES OF. ETHIOPIA. Abera Gure1,2, Bhagwan Singh Chandravanshi1* and Taddese Wondimu Godeto1, ...

Separation of Rhenium from Lead-Rich Molybdenite Concentrate via Hydrochloric Acid Leaching Followed by Oxidative Roasting

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Guanghui Li

2016-11-01

Full Text Available Lead-rich molybdenite is a typical rhenium-bearing molybdenum resource in China, which has not been efficiently utilized due to its high contents of lead and gangue minerals. In this study, hydrochloric acid was used for preliminarily removing lead and calcite from a lead-rich molybdenite concentrate. Oxidative roasting-ammonia leaching was then carried out for separation of rhenium and extraction of molybdenum. The hydrochloric acid leaching experiments revealed that 93.6% Pb and 97.4% Ca were removed when the leaching was performed at 95 °C for 10 min with HCl concentration of 8 wt. % and liquid-solid ratio of 5 (mL/g. The results of direct oxidative roasting indicated that 89.3% rhenium was volatilized from the raw concentrate after roasting at 600 °C for 120 min in air. In contrast, the rhenium volatilization was enhanced distinctly to 98.0% after the acid-leached concentrate (leaching residue was roasted at 550 °C for 100 min. By the subsequent ammonia leaching, 91.5% molybdenum was leached out from the calcine produced from oxidative roasting of the acid-leached concentrate, while only 79.3% Mo was leached from the calcine produced by roasting molybdenite concentrate without pretreatment.

ASSESSMENT OF METALS IN ROASTED INDIGENOUS COFFEE ...

African Journals Online (AJOL)

1Department of Chemistry, College of Natural Sciences, Addis Ababa University, P.O. Box. 1176, Addis .... cultivation region of Ethiopian coffee by elemental analysis. ... health regulatory limits of the metals in coffee to provide guideline information on the .... Procedures tested for digestion of roasted coffee samples. No.

Development of Noninvasive Classification Methods for Different Roasting Degrees of Coffee Beans Using Hyperspectral Imaging.

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Chu, Bingquan; Yu, Keqiang; Zhao, Yanru; He, Yong

2018-04-19

This study aimed to develop an approach for quickly and noninvasively differentiating the roasting degrees of coffee beans using hyperspectral imaging (HSI). The qualitative properties of seven roasting degrees of coffee beans (unroasted, light, moderately light, light medium, medium, moderately dark, and dark) were assayed, including moisture, crude fat, trigonelline, chlorogenic acid, and caffeine contents. These properties were influenced greatly by the respective roasting degree. Their hyperspectral images (874⁻1734 nm) were collected using a hyperspectral reflectance imaging system. The spectra of the regions of interest were manually extracted from the HSI images. Then, principal components analysis was employed to compress the spectral data and select the optimal wavelengths based on loading weight analysis. Meanwhile, the random frog (RF) methodology and the successive projections algorithm were also adopted to pick effective wavelengths from the spectral data. Finally, least squares support vector machine (LS-SVM) was utilized to establish discriminative models using spectral reflectance and corresponding labeled classes for each degree of roast sample. The results showed that the LS-SVM model, established by the RF selecting method, with eight wavelengths performed very well, achieving an overall classification accuracy of 90.30%. In conclusion, HSI was illustrated as a potential technique for noninvasively classifying the roasting degrees of coffee beans and might have an important application for the development of nondestructive, real-time, and portable sensors to monitor the roasting process of coffee beans.

Development of Noninvasive Classification Methods for Different Roasting Degrees of Coffee Beans Using Hyperspectral Imaging

Science.gov (United States)

Chu, Bingquan; Yu, Keqiang; Zhao, Yanru

2018-01-01

This study aimed to develop an approach for quickly and noninvasively differentiating the roasting degrees of coffee beans using hyperspectral imaging (HSI). The qualitative properties of seven roasting degrees of coffee beans (unroasted, light, moderately light, light medium, medium, moderately dark, and dark) were assayed, including moisture, crude fat, trigonelline, chlorogenic acid, and caffeine contents. These properties were influenced greatly by the respective roasting degree. Their hyperspectral images (874–1734 nm) were collected using a hyperspectral reflectance imaging system. The spectra of the regions of interest were manually extracted from the HSI images. Then, principal components analysis was employed to compress the spectral data and select the optimal wavelengths based on loading weight analysis. Meanwhile, the random frog (RF) methodology and the successive projections algorithm were also adopted to pick effective wavelengths from the spectral data. Finally, least squares support vector machine (LS-SVM) was utilized to establish discriminative models using spectral reflectance and corresponding labeled classes for each degree of roast sample. The results showed that the LS-SVM model, established by the RF selecting method, with eight wavelengths performed very well, achieving an overall classification accuracy of 90.30%. In conclusion, HSI was illustrated as a potential technique for noninvasively classifying the roasting degrees of coffee beans and might have an important application for the development of nondestructive, real-time, and portable sensors to monitor the roasting process of coffee beans. PMID:29671781

Development of Noninvasive Classification Methods for Different Roasting Degrees of Coffee Beans Using Hyperspectral Imaging

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Bingquan Chu

2018-04-01

Full Text Available This study aimed to develop an approach for quickly and noninvasively differentiating the roasting degrees of coffee beans using hyperspectral imaging (HSI. The qualitative properties of seven roasting degrees of coffee beans (unroasted, light, moderately light, light medium, medium, moderately dark, and dark were assayed, including moisture, crude fat, trigonelline, chlorogenic acid, and caffeine contents. These properties were influenced greatly by the respective roasting degree. Their hyperspectral images (874–1734 nm were collected using a hyperspectral reflectance imaging system. The spectra of the regions of interest were manually extracted from the HSI images. Then, principal components analysis was employed to compress the spectral data and select the optimal wavelengths based on loading weight analysis. Meanwhile, the random frog (RF methodology and the successive projections algorithm were also adopted to pick effective wavelengths from the spectral data. Finally, least squares support vector machine (LS-SVM was utilized to establish discriminative models using spectral reflectance and corresponding labeled classes for each degree of roast sample. The results showed that the LS-SVM model, established by the RF selecting method, with eight wavelengths performed very well, achieving an overall classification accuracy of 90.30%. In conclusion, HSI was illustrated as a potential technique for noninvasively classifying the roasting degrees of coffee beans and might have an important application for the development of nondestructive, real-time, and portable sensors to monitor the roasting process of coffee beans.

Mechanism of Na2SO4 Promoting Nickel Extraction from Sulfide Concentrates by Sulfation Roasting-Water Leaching

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Li, Guangshi; Cheng, Hongwei; Chen, Sha; Lu, Xionggang; Xu, Qian; Lu, Changyuan

2018-06-01

As a more environmentally friendly and energy-efficient route, the sulfation roasting-water leaching technique has been developed for highly effective extraction of non-ferrous metals from nickel sulfide concentrate in the presence of a Na2SO4 additive. The effects of several important roasting parameters—the roasting temperature, the addition of Na2SO4, the holding time, and the heating rate in particular—have been investigated. The results suggest that about 90 pct Ni, 92 pct Co, 95 pct Cu, and leached from the calcine roasted under the optimum conditions. Furthermore, the behavior and mechanism of the Na2SO4 additive in the roasting process have been well addressed by detailed characterization of the roasted product and leaching residue using quantitative phase analysis (QPA) and energy dispersive spectroscopy (EDS) mapping. The Na2SO4 additive was observed to play a noticeable role in promoting the sulfation degree of valuable metals by forming liquid phases [Na2Me(SO4)2] at the outermost layer, which can create a suitable dynamic environment for sulfation. Thus, addition of Na2SO4 might be conducive to an alternative metallurgical process involving complex sulfide ores.

Naturally occurring diacetyl and 2,3-pentanedione concentrations associated with roasting and grinding unflavored coffee beans in a commercial setting.

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Gaffney, Shannon H; Abelmann, Anders; Pierce, Jennifer S; Glynn, Meghan E; Henshaw, John L; McCarthy, Lauren A; Lotter, Jason T; Liong, Monty; Finley, Brent L

2015-01-01

Over the last decade, concerns have been raised about potential respiratory health effects associated with occupational exposure to the flavoring additives diacetyl and 2,3-pentanedione. Both of these diketones are also natural components of many foods and beverages, including roasted coffee. To date, there are no published studies characterizing workplace exposures to these diketones during commercial roasting and grinding of unflavored coffee beans. In this study, we measured naturally occurring diacetyl, 2,3-pentanedione, and respirable dust at a facility that roasts and grinds coffee beans with no added flavoring agents. Sampling was conducted over the course of three roasting batches and three grinding batches at varying distances from a commercial roaster and grinder. The three batches consisted of lightly roasted soft beans, lightly roasted hard beans, and dark roasted hard beans. Roasting occurred for 37 to 41 min, and the grinding process took between 8 and 11 min. Diacetyl, 2,3-pentanedione, and respirable dust concentrations measured during roasting ranged from less than the limit of detection (bean/roast combination and sample location, diketone concentrations during grinding were higher than those measured during roasting. During grinding, concentrations decreased with increased distance from the source. Measured concentrations of both diketones were higher during grinding of soft beans than hard beans. The results indicate that airborne concentrations of naturally occurring diacetyl and 2,3-pentanedione associated with unflavored coffee processing: (1) are similar to the concentrations that have been measured in food flavoring facilities; (2) are likely to exceed some recommended short-term occupational exposure limits, but; (3) based on previous analyses of exposure response relationships in animal studies, are far below the concentrations that are expected to cause even minimal responses in the human respiratory tract.

Characterization of endogenous nanoparticles from roasted chicken breasts.

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Song, Xunyu; Cao, Lin; Cong, Shuang; Song, Yukun; Tan, Mingqian

2018-06-22

Emergence of endogenous nanoparticles in thermally processed food has aroused much attention due to their unique properties and potential biological impact. The aim of this study was to investigate the presence of fluorescence nanoparticles in roasted chicken breasts, elemental composition, physico-chemical properties and their molecular interaction with human serum albumin (HSA). Transmission electron microscopy analysis revealed that the foodborne nanoparticles from roasted chicken were nearly spherical with an average particle size of 1.7 ± 0.4 nm. The elemental analysis of X-ray photoelectron spectroscopy showed the composition of nanoparticles as 47.4% C, 25.8% O and 26.1% N. The fluorescence of HSA was quenched by the nanoparticles following a static mode, and the molecular interaction of nanoparticles with HSA was spontaneous (ΔG°＜0), where hydrogen bonding and van der Waals forces played an important role during HSA-nanoparticles complex stabilization through thermodynamic analysis by isothermal titration calorimetry. The principal location of the nanoparticles binding site on HSA was primarily in site I as determined by site-specific marker competition. The conformational of HSA was also changed and ɑ-helical structure decreased in the presence of nanoparticles. Our studies revealed that fluorescent nanoparticles were produced after roasting of chicken breast at 230 °C for 30 min for the first time. The obtained nanoparticles can interact with HSA in a spontaneous manner, thus providing valuable insight into foodborne NPs as well as their effects to human albumin protein.

Roasting pumpkin seeds and changes in the composition and oxidative stability of cold-pressed oils.

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Raczyk, Marianna; Siger, Aleksander; Radziejewska-Kubzdela, Elżbieta; Ratusz, Katarzyna; Rudzińska, Magdalena

2017-01-01

Pumpkin seed oil is valuable oil for its distinctive taste and aroma, as well as supposed health- promoting properties. The aim of this study was to investigate how roasting pumpkin seeds influences the physicochemical properties of cold-pressed oils. The fatty acid composition, content of phytosterols, carotenoids and tocopherols, oxidative stability and colour were determined in oils after cold pressing and storage for 3 months using GC-FID, GCxGC-ToFMS, HPLC, Rancimat and spectrophotometric methods. The results of this study indicate that the seed-roasting and storage process have no effect on the fatty acid composition of pumpkin seed oils, but does affect phytosterols and tocopherols. The carotenoid content decreased after storage. The colour of the roasted oil was darker and changed significantly during storage. Pumpkin oil obtained from roasted seeds shows better physicochemical properties and oxidative stability than oil from unroasted seeds.

Influences of superheated steam roasting on changes in sugar, amino acid and flavour active components of cocoa bean (Theobroma cacao).

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Zzaman, Wahidu; Bhat, Rajeev; Yang, Tajul Aris; Easa, Azhar Mat

2017-10-01

Roasting is one of the important unit operations in the cocoa-based industries in order to develop unique flavour in products. Cocoa beans were subjected to roasting at different temperatures and times using superheated steam. The influence of roasting temperature (150-250°C) and time (10-50 min) on sugars, free amino acids and volatile flavouring compounds were investigated. The concentration of total reducing sugars was reduced by up to 64.61, 77.22 and 82.52% with increased roasting temperature at 150, 200 and 250°C for 50 min, respectively. The hydrophobic amino acids were reduced up to 29.21, 36.41 and 48.87% with increased roasting temperature at 150, 200 and 250°C for 50 min, respectively. A number of pyrazines, esters, aldehydes, alcohols, ketones, carboxyl acids and hydrocarbons were detected in all the samples at different concentration range. Formation of the most flavour active compounds, pyrazines, were the highest concentration (2.96 mg kg -1 ) at 200°C for 10 min. The superheated steam roasting method achieves the optimum roasting condition within a short duration Therefore, the quality of cocoa beans can be improved using superheated steam during the roasting process. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Marination with natural curing ingredients, storage time, and serving temperature effects on the sensory characteristics of forage-finished or commercially-sourced beef roasts.

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McMurtrie, K E; Kerth, C R; Bratcher, C L; Curtis, P A; Smith, B

2012-03-01

Beef inside round roasts (n=144) were cut from rounds obtained from both forage-finished cattle (n=72) and commercially-sourced beef (n=72). Roasts were portioned to weigh 0.45-0.68kg each. Each roast was then randomly assigned one of the following treatments: control, injected-no cure, or injected-cured. Additionally, roasts were assigned a serving temperature (hot or cold) and storage treatments (0d or 28d post cooking). Roasts from forage-fed beef had a more red interior color and higher shear values, and also retained more brine than commercially-sourced beef (P<0.05). Curing roasts improved TBARS values in roasts served hot and significantly reduced sensory warmed-over and grassy flavors (P<0.05). Marinating forage-finished beef roasts significantly improves tenderness and flavor characteristics. Copyright © 2011 Elsevier Ltd. All rights reserved.

A quantitative method for determination of aflatoxin B in roasted corn.

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Shannon, G M; Shotwell, O L

1975-07-01

Roasting aflatoxin-contaminated corn will reduce toxin levels. A quantitative analysis for aflatoxin in roasted corn has been developed by modifying a cleanup technique for green coffee extracts approved as official first action by the AOAC. A chloroform extract is partially purified on a Florisil column, and thin layer chromatographic (TLC) plates are developed with methylene chloride-chloroform-isoamyl alcohol-formic acid (81+15+3+1). Recoveries average 101% and the sensitivity limit is 5 ppb aflatoxin B1. A 2-dimensional TLC procedure can also be used to separate the aflatoxins from background interferences.

Physicochemical properties and antioxidant capacity of raw, roasted and puffed cacao beans.

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Hu, SuJung; Kim, Byung-Yong; Baik, Moo-Yeol

2016-03-01

The antioxidant capacity and attributable bioactive compounds of puffed cacao beans were investigated. Roasting was carried out at 190°C for 15min and puffing was performed at 4-7kgf/cm(2). Cacao beans puffed at 4kgf/cm(2) showed the highest total polyphenols (23.16mgGAE/gsample) and total flavonoids (10.65mgCE/gsample) (pbeans reflected the total polyphenols and flavonoids measured. The quantities of theobromine, catechin, epicatechin, and procyanidin B2 were higher in cacao beans puffed at 4kgf/cm(2) than in roasted cacao beans. Puffed cacao beans received a good sensory score in flavor, but sourness increased as puffing pressure increased. Thus, these results suggest that, in cacao bean processing, puffing could be an alternative to roasting, which provide a rich taste and high antioxidant capacity. Copyright © 2015 Elsevier Ltd. All rights reserved.

Degree of roasting of carob flour affecting the properties of gluten-free cakes and cookies.

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Román, Laura; González, Ana; Espina, Teresa; Gómez, Manuel

2017-06-01

Carob flour is a product rich in fibre obtained from by-products of the locust bean gum extraction processing. The flour is commercialised with different degrees of roasting in order to improve its organoleptic characteristics. In this study, carob flour with three different roasting degrees was used to replace rice flour (15%) in gluten-free cakes and cookies. The influence of this replacement was studied on the psychochemical characteristics and acceptability of the final products. The incorporation of carob flour increased the viscosity of cake batters and increased the solid elastic-like behaviour of the cookie doughs, indicating a stronger interaction among the formula ingredients. The inclusion of carob flour, with a low time of roasting, did not lead to any significant differences in the specific volume and hardness of the cakes, but reduced cake staling and the thickness and width of the cookies. Darker colours were obtained when carob flour was incorporated into the product. The acceptability of cakes was only reduced with the addition of highly roasted carob flour, while in the case of cookies there was a decline in the acceptability of all carob flour cookies, which was mostly perceived with the highest roasting degree, something mainly attributed to the bitter taste of the products.

Effect of roasting conditions on the composition and antioxidant properties of defatted walnut flour.

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Santos, Joana; Alvarez-Ortí, Manuel; Sena-Moreno, Estela; Rabadán, Adrián; Pardo, José E; Beatriz Pp Oliveira, M

2018-03-01

Walnut oil extraction by pressure systems produces a press cake as a by-product, with many of the beneficial walnut properties. The objective of this work was to evaluate the composition and antioxidant properties of walnut flours submitted to different roasting protocols (50, 100 and 150 °C during 30, 60 and 120 min). All walnut flours had about 42% protein and a significant amount of dietary fibre (17%), not being affected by the roasting process. Nonetheless, the fat content increased around 50% in walnuts flours subjected to longer and higher roasting temperatures (150 °C). The lipid fraction showed a good nutritional quality with a high vitamin E content (mainly γ-tocopherol) and fatty acid profile rich in linoleic and linolenic acids. The high phenolic content also provides great antioxidant capacity to the flours. Mild roasting of walnuts did not affect the quality of the flours that could be used as a functional ingredient in the food industry. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

In vitro and in vivo evaluation of the prebiotic effect of raw and roasted almonds (Prunus amygdalus)

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Liu, Zhibin; Wang, Wei; Huang, Guangwei; Zhang, Wen; Ni, Li

2016-01-01

Abstract BACKGROUND Almonds contain considerable amounts of potential prebiotic components, and the roasting process may alter these components. The aim of this study was to compare the in vitro fermentation properties and in vivo prebiotic effect of raw and roasted almonds. RESULTS In vitro, predigested raw and roasted almonds promoted the growth of Lactobacillus acidophilus (La?14) and Bifidobacterium breve (JCM 1192), and no significant differences were found between these two nuts. In a 4...

Roasting conditions for preserving cocoa flavan-3-ol monomers and oligomers: interesting behaviour of Criollo clones.

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De Taeye, Cédric; Bodart, Marie; Caullet, Gilles; Collin, Sonia

2017-09-01

Cocoa bean roasting is important for creating the typical chocolate aroma through Maillard reactions, but it is also a key step deleterious to the polyphenol content and profile. Compared with usual roasting at 150 °C, keeping the beans for 30 min at 120 °C or for 1 h at 90 °C proved much better for preventing strong degradation of native P1, P2 and P3 flavan-3-ols in cocoa (shown for Forastero, Trinitatio and Criollo cultivars). Surprisingly, Cuban, Mexican and Malagasy white-seeded beans behaved atypically when roasted for 30 min at 150 °C, releasing a pool of catechin. Enantiomeric chromatographic separation proved that this pool contained mainly (-)-catechin issued from (-)-epicatechin by epimerisation. As the (-)-epicatechin content remained relatively constant through Criollo bean roasting, flavan-3-ol monomers must have been regenerated from oligomers. This emergence of (-)-catechin in Criollo beans only, reported here for the first time, could be due to increased flavan-3-ol monomer stability in the absence of anthocyanidin-derived products. The degradation rate of flavan-3-ols through roasting is higher in cocoa beans containing anthocyani(di)ns. The liberation of a pool of (-)-catechin when submitted to roasting at 150 °C allows to distinguish white-seeded cultivars. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Nutritional, chemical and antioxidant/pro-oxidant profiles of silverskin, a coffee roasting by-product.

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Costa, Anabela S G; Alves, Rita C; Vinha, Ana F; Costa, Elísio; Costa, Catarina S G; Nunes, M Antónia; Almeida, Agostinho A; Santos-Silva, Alice; Oliveira, M Beatriz P P

2018-11-30

Coffee silverskin (a coffee roasting by-product) contains high amounts of dietary fibre (49% insoluble and 7% soluble) and protein (19%). Potassium (∼5g/100g), magnesium (2g/100g) and calcium (0.6g/100g) are the major macrominerals. The vitamin E profile of silverskin comprises α-tocopherol, β-tocopherol, ɣ-tocopherol, δ-tocopherol, β-tocotrienol, ɣ-tocotrienol, and δ-tocotrienol. The fatty acid profile is mainly saturated (C16:0 and C22:0), but the total amount of fat is low (2.4%). Caffeine (1.25g/100g), chlorogenic acid (246mg/100g), and 5-hydroxymethylfurfural (5.68mg/100g) are also present in silverskin. Total phenolics and flavonoids are partially responsible for the in vitro antioxidant activity. Silverskin extracts protected erythrocytes from oxidative AAPH- and H 2 O 2 -induced hemolysis, but at high concentrations a pro-oxidant effect on erythrocyte morphology was observed. Copyright © 2017 Elsevier Ltd. All rights reserved.

OBTENTION OF RAW FIBER FOR HUMAN CONSUMPTION DERIVED OF ROASTED PEEL CACAO

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Nelson Eduardo Perilla Ortiz

2010-05-01

Full Text Available The objective of this article is to present a possible use of roasted cocoa hulls, which currently represents an industrial surplus in the grain processing industries, and is sold with companies that produce concentrates for animals. On daily processing plants will produce about 4 tons of roasted cocoa peel, this would be a great source to produce fiber for human consumption. The present investigation was consist in obtaining raw fiber from roasted cocoa peel, and through specific laboratory tests to assess their possible use for human consumption, thus able to incorporate this product into the production process. In relation to the environment, minimize the impact of the production process, because it would be taking advantage of a normal by product of production, which elsewhere is a waste that could be coming to the landfill, creating a burden on the soil resource and that despite biodegradable, while decomposition is classified as a contaminant of this medium.

Flavanols, proanthocyanidins and antioxidant activity changes during cocoa (Theobroma cacao L.) roasting as affected by temperature and time of processing.

Science.gov (United States)

Ioannone, F; Di Mattia, C D; De Gregorio, M; Sergi, M; Serafini, M; Sacchetti, G

2015-05-01

The effect of roasting on the content of flavanols and proanthocyanidins and on the antioxidant activity of cocoa beans was investigated. Cocoa beans were roasted at three temperatures (125, 135 and 145 °C), for different times, to reach moisture contents of about 2 g 100 g(-1). Flavanols and proanthocyanidins were determined, and the antioxidant activity was tested by total phenolic index (TPI), ferric reducing antioxidant power (FRAP) and total radical trapping antioxidant parameter (TRAP) methods. The rates of flavanol and total proanthocyanidin loss increased with roasting temperatures. Moisture content of the roasted beans being equal, high temperature-short time processes minimised proanthocyanidins loss. Moisture content being equal, the average roasting temperature (135 °C) determined the highest TPI and FRAP values and the highest temperature (145 °C) determined the lowest TPI values. Moisture content being equal, low temperature-long time roasting processes maximised the chain-breaking activity, as determined by the TRAP method. Copyright © 2014 Elsevier Ltd. All rights reserved.

Effects of Fermentation, Boiling and Roasting on Some ...

African Journals Online (AJOL)

The effects of processing methods such as fermentation, boiling and roasting on some micronutrients and antinutrient composition of jackfruit seed flour were evaluated. The mineral, vitamin and antinutrient composition of raw and processed jackfruit seed flours were determined using standard methods. Iron, calcium and ...

Quantitative evaluation of multiple adulterants in roasted coffee by Diffuse Reflectance Infrared Fourier Transform Spectroscopy (DRIFTS) and chemometrics.

Science.gov (United States)

Reis, Nádia; Franca, Adriana S; Oliveira, Leandro S

2013-10-15

The current study presents an application of Diffuse Reflectance Infrared Fourier Transform Spectroscopy for detection and quantification of fraudulent addition of commonly employed adulterants (spent coffee grounds, coffee husks, roasted corn and roasted barley) to roasted and ground coffee. Roasted coffee samples were intentionally blended with the adulterants (pure and mixed), with total adulteration levels ranging from 1% to 66% w/w. Partial Least Squares Regression (PLS) was used to relate the processed spectra to the mass fraction of adulterants and the model obtained provided reliable predictions of adulterations at levels as low as 1% w/w. A robust methodology was implemented that included the detection of outliers. High correlation coefficients (0.99 for calibration; 0.98 for validation) coupled with low degrees of error (1.23% for calibration; 2.67% for validation) confirmed that DRIFTS can be a valuable analytical tool for detection and quantification of adulteration in ground, roasted coffee. Copyright © 2013 Elsevier B.V. All rights reserved.

Pecan walnut (Carya illinoinensis (Wangenh.) K. Koch) oil quality and phenolic compounds as affected by microwave and conventional roasting.

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Juhaimi, Fahad Al; Özcan, Mehmet Musa; Uslu, Nurhan; Doğu, Süleyman

2017-12-01

In this study, the effects of conventional and microwave roasting on phenolic compounds, free acidity, peroxide value, fatty acid composition and tocopherol content of pecan walnut kernel and oil was investigated. The oil content of pecan kernels was 73.78% for microwave oven roasted at 720 W and 73.56% for conventional oven roasted at 110 °C. The highest free fatty acid content (0.50%) and the lowest peroxide value (2.48 meq O 2 /kg) were observed during microwave roasting at 720 W. The fatty acid profiles and tocopherol contents of pecan kernel oils did not show significant differences compared to raw samples. Roasting process in microwave oven at 720 W caused the reduction of some phenolic compounds, while the content of gallic acid exhibited a significant increase.

A Sustainable and Selective Roasting and Water-Leaching Process to Simultaneously Extract Valuable Metals from Low-Grade Ni-Cu Matte

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Cui, Fuhui; Mu, Wenning; Wang, Shuai; Xin, Haixia; Xu, Qian; Zhai, Yuchun

2018-03-01

Due to stringent environmental requirements and the complex occurrence of valuable metals, traditional pyrometallurgical methods are unsuitable for treating low-grade nickel-copper matte. A clean and sustainable two-stage sulfating roasting and water-leaching process was used to simultaneously extract valuable metals from low-grade nickel-copper matte. Ammonium and sodium sulfate were used as sulfating agents. The first roasting temperature, mass ratio of ammonium sulfate to matte, roasting time, dosage of sodium sulfate, second roasting temperature and leaching temperature were studied. Under optimal conditions, 98.89% of Ni, 97.48% of Cu and 95.82% of Co, but only 1.34% of Fe, were extracted. X-ray diffraction (XRD) and scanning electron microscopy (SEM) were used to reveal the sulfating mechanism during the roasting process.

Recovery and separation of iron from iron ore using innovative fluidized magnetization roasting and magnetic separation

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Yu J.

2018-01-01

Full Text Available In this investigation, a pilot-scale fluidized magnetization roasting reactor was introduced and used to enhance magnetic properties of iron ore. Consequently, the effects of roasting temperature, reducing gas CO flow rate, and fluidizing gas N2 flow rate on the magnetization roasting performance were studied. The results indicated that the hematite was almost completely converted into magnetite by a gas mixture of 4 Nm3/h CO and 1 Nm3/h N2 at roasting temperature of 540°C for about 30 s. Under optimized conditions, a high grade concentrate containing 66.84% iron with iron recovery of 91.16% was achieved. The XRD, VSM, and optical microscopy (OM analyses revealed that most of the hematite, except some coarse grains, was selectively converted to magnetite, and that the magnetic properties were greatly enhanced. Thus, their separation from non-magnetic gangue minerals was facilitated.

Viability analysis of heat recovery solution for industrial process of roasting coffee

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Kljajić Miroslav V.

2016-01-01

Full Text Available Every industrial heat recovery solution is specific engineering challenge but not because predicted energy rationalization or achieved energy savings but potential unavoidable technological deviations and consequences on related processes and for sure, high investment because of delicate design and construction. Often, the energy savings in a particular segment of the industrial process is a main goal. However, in the food industry, especially roasting coffee, additional criteria has to be strictly observed and fulfilled. Such criteria may include prescribed and uniform product quality, compliance with food safety standards, stability of the processes etc., and all in the presence of key process parameters variability, inconsistency of raw material composition and quality, complexity of measurement and analytical methods etc. The paper respects all circumstances and checks viability of proposed recovery solution. The paper analyzes the possibility of using waste heat from the roasting process to ensure shortening of roasting cycle, reduction of fuel consumption and increasing capacity of roasting lines on daily basis. Analysis concludes that effects are valuable and substantial, although the complete solution is on the threshold of economic sustainability with numerous opportunities to improve of both technical and economic indicators. The analysis combines measuring and analytical methods with standard cost-benefit analysis. Conclusions are derived from measurements and calculations of key parameters in the operating conditions and checked by experimental methods. Test results deviate from 10 to 15%, in relation with parameters in main production line.

Evaluation of coffee roasting degree by using electronic nose and artificial neural network for off-line quality control.

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Romani, Santina; Cevoli, Chiara; Fabbri, Angelo; Alessandrini, Laura; Dalla Rosa, Marco

2012-09-01

An electronic nose (EN) based on an array of 10 metal oxide semiconductor sensors was used, jointly with an artificial neural network (ANN), to predict coffee roasting degree. The flavor release evolution and the main physicochemical modifications (weight loss, density, moisture content, and surface color: L*, a*), during the roasting process of coffee, were monitored at different cooking times (0, 6, 8, 10, 14, 19 min). Principal component analysis (PCA) was used to reduce the dimensionality of sensors data set (600 values per sensor). The selected PCs were used as ANN input variables. Two types of ANN methods (multilayer perceptron [MLP] and general regression neural network [GRNN]) were used in order to estimate the EN signals. For both neural networks the input values were represented by scores of sensors data set PCs, while the output values were the quality parameter at different roasting times. Both the ANNs were able to well predict coffee roasting degree, giving good prediction results for both roasting time and coffee quality parameters. In particular, GRNN showed the highest prediction reliability. Actually the evaluation of coffee roasting degree is mainly a manned operation, substantially based on the empirical final color observation. For this reason it requires well-trained operators with a long professional skill. The coupling of e-nose and artificial neural networks (ANNs) may represent an effective possibility to roasting process automation and to set up a more reproducible procedure for final coffee bean quality characterization. © 2012 Institute of Food Technologists®

Comparative Effect of Diets Containing Cooked and Roasted Soybeans on Growth Performances of Growing Finishing Pigs

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F. Meffeja

2003-01-01

Full Text Available heat of soybeans on the performances of grower-finisher pigs. Twenty hybrid male piglets, averaging 15.4 ± 0.8 kg initial body weights were allotted to four experimental diets (five replicates per treatment based on soybean meal, cotton seed cake, cooked or roasted soybeans over a 98-day period. The rations containing the commonly used soybean meal and cotton seed cake were used as control diets. Results showed that the weight gain and feed conversion ratio obtained with diets containing roasted and cooked soybeans were significantly (P 0.05 compared to the soybean meal diet. Comparison of the two methods of heat treatment showed no significant difference on animal performances. Feed costs to produce one kilogram live weight, calculated as mean costs for both growth phases, although not significant between treatments, showed a slightly lower value in roasted soybean diets. These results show that the roasting method can be used with the same advantages as the cooking method.

Roasting of refractory gold and silver concentrate; Tostacion de un concentrado refractario de oro y plata

Energy Technology Data Exchange (ETDEWEB)

Coraonado, J. H.; Encinas, M. A.; Leyva, M. A.; Valenzuela, J. L.; Valenzuela, A.; Munive, G. T.

2012-11-01

In processing of precious metal ores with high pyrite content, refractory concentrates are obtained, which are difficult to process. A refractory gold and silver concentrate was leached with sodium cyanide. Results show low extraction percentages, being 34 % of gold and 40 % of silver. A roasting method to oxidize the concentrate was used, making it more susceptible to cyanidation, hence a more efficient way to extract precious metals. The variables include roasting temperature and roasting and cyanidation time. In addition, the hot calcine was added to the leaching solution at room temperature to analyze the effect on particle size and recovery. The best results, although not entirely satisfactory (50 % of gold and 61 % of silver) were obtained by roasting the concentrate for 4 h at 600 degree centigrade, followed by cyanidation for 20 h. The lime consumption to raise the pH to about 11.3 was increased markedly to 25 kg/m{sup 3}. (Author) 11 refs.

A Comprehensive Study on the Effect of Roasting and Frying on Fatty Acids Profiles and Antioxidant Capacity of Almonds, Pine, Cashew, and Pistachio

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Hadeel Ali Ghazzawi

2017-01-01

Full Text Available The aim is to evaluate the effects of frying and roasting on nuts. Frying and roasting were performed according to the local Jordanian home-made cuisine, and the nuts under experiment were raw almonds, pine, cashew, and pistachio. Nuts samples were roasted at 110°C for 16 minutes and fried at 175°C for 2.5 minutes. The results show that both roasting and frying of nuts did not affect the flavonoids content except for roasted pistachios where significant rise of flavonoids content was detected. Total phenolic content showed no significant differences except for pine nuts in which it increased significantly in both roasting and frying. Oxidative stability, presented by 1,1-diphenyl-2-picryl-hydrazyl (DPPH, was significantly different in all nuts except for pistachio nuts that have shown no differences. Fatty acids profile, presented by saturated fatty acids (SFA, oleic acid (OL, and essential fatty acids (EFA, was affected significantly by roasting and frying, especially for SFA in almonds and pine nuts and α-linoleic acid (ALA contents of pine. In conclusion, the effects of roasting and frying on the aforementioned nuts species were positive for fatty acids profile and antioxidants activity.

Assessment of metals in roasted indigenous coffee varieties of ...

African Journals Online (AJOL)

Assessment of metals in roasted indigenous coffee varieties of Ethiopia. ... Bulletin of the Chemical Society of Ethiopia ... values and drinking two cups of coffee is safe for an adult person and free from the risks of Cd and Pb toxicity.

Chemistry and phase evolution during roasting of toxic thallium-bearing pyrite.

Science.gov (United States)

Lopez-Arce, Paula; Garcia-Guinea, Javier; Garrido, Fernando

2017-08-01

In the frame of a research project on microscopic distribution and speciation of geogenic thallium (Tl) from contaminated mine soils, Tl-bearing pyrite ore samples from Riotinto mining district (Huelva, SW Spain) were experimentally fired to simulate a roasting process. Concentration and volatility behavior of Tl and other toxic heavy metals was determined by quantitative ICP-MS, whereas semi-quantitative mineral phase transitions were identified by in situ thermo X-Ray Diffraction (HT-XRD) and Scanning Electron Microscopy with Energy Dispersive Spectroscopy (SEM-EDS) analyses after each firing temperature. Sample with initial highest amount of quartz (higher Si content), lowest quantity of pyrite and traces of jarosite (lower S content) developed hematite and concentrated Tl (from 10 up to 72 mg kg -1 ) after roasting at 900 °C in an oxidizing atmosphere. However, samples with lower or absent quartz content and higher pyrite amount mainly developed magnetite, accumulating Tl between 400 and 500 °C and releasing Tl from 700 up to 900 °C (from 10-29 mg kg -1 down to 4-1 mg kg -1 ). These results show the varied accumulative, or volatile, behaviors of one of the most toxic elements for life and environment, in which oxidation of Tl-bearing Fe sulfides produce Fe oxides wastes with or without Tl. The initial chemistry and mineralogy of pyrite ores should be taken into account in coal-fired power stations, cement or sulfuric acid production industry involving pyrite roasting processes, and steel, brick or paint industries, which use iron ore from roasted pyrite ash, where large amounts of Tl entail significant environmental pollution. Copyright © 2017 Elsevier Ltd. All rights reserved.

Effects of different types of soy sauce on the formation of heterocyclic amines in roasted chicken.

Science.gov (United States)

Alam Shah, Syifaa; Selamat, Jinap; Haque Akanda, Md Jahurul; Sanny, Maimunah; Khatib, Alfi

2018-05-01

The objective of the study was to determine the effect of different types of soy sauce and marinating time on the formation of heterocyclic amines (HCAs) in roasted chicken. Chicken breast samples were marinated with sweet, salty, light and dark soy sauce at 0, 3, 6 and 12 h (control treatment was the chicken without marinade). The concentrations of free amino acids, sugars and creatinine were determined before roasting while HCA concentrations were determined after roasting. All types of soy sauce significantly increased (p ≤ 0.05) the concentration of HCAs in roasted chicken with increasing marinating time. The highest increment of total concentration of HCAs was found in samples marinated with light soy sauce (887%) followed by dark (375%), salty (193%) and sweet (169%) at 12 h. PhIP (2-amino-1-methyl-6-phenylimidazo(4,5-b)pyridine) showed a substantial reduction in samples only momentarily marinated with sweet, salty and dark soy sauce (0 h). Free amino acids were found to be more strongly correlated with the formation of HCAs than reducing sugars or creatinine.

ROAST: Peer Review as a Learning and Assessment Tool in Graduate Education

Science.gov (United States)

Somerville, R. C.

2003-12-01

Constructivist learning theory and inquiry-based educational practice stress the parallels between learning and research. Although peer review has long been a central feature of the working lives of research scientists, it has rarely found its way into the classroom. Motivated by this thought, an imaginary journal, Reviews of Atmospheric Science Topics (ROAST), has been integrated into a graduate-level course in atmospheric thermodynamics. The instructor acts as editor of ROAST. Students in the class are divided into teams and assigned topics on which to write survey papers and give in-class presentations, using the text, the Internet, the library, and other resources. The assigned topics range over the subject matter of the course. The submitted survey papers are sent by the ROAST editor to other members of the class, acting as anonymous reviewers. Just as in the case of real research journals, the editor asks the authors to respond to criticisms of reviewers and then sends the revised papers back to the reviewers. Each student is thus a researcher and co-author of one paper as well as an anonymous reviewer of several others. ROAST has proven to be not only a useful means of fostering learning, but also a natural and effective assessment tool. The peer review mechanism allows the student authors to address the defects in their papers, and hence in their learning, as pointed out not by an authority figure or an examination but by their own peers. As an important side benefit, the students gain experience with the peer review process itself and come to appreciate its strengths and weaknesses in evaluating scientific papers.

Quantitative Investigation of Roasting-magnetic Separation for Hematite Oolitic-ores: Mechanisms and Industrial Application

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Peng Tiefeng

2017-12-01

Full Text Available Natural high-quality iron can be directly applied to pyro-metallurgy process, however, the availability of these ores has become less and less due to exploitation. This research reports a systematic approach using reduction roasting and magnetic separation for oolitic iron ores from west Hubei Province. Firstly, a mineralogical study was performed and it was shown that the oolitic particles were mainly composed of hematite, with some silicon-quartz inside the oolitic particle. Then, the roasting temperature was examined and shown to have significant influence on both Fe recovery and the Fe content of the concentrate. Also the Fe content gradually increased as the temperature increased from 700 to 850 °C. The most important aspects are the quantitative investigation of change of mineral phases, and reduction area (with ratio during the reduction roasting process. The results showed that Fe2O3 decreased with temperature, and Fe3O4 (magnetite increased considerably from 600 to 800 °C. The reductive reaction was found to occur from the outside in, the original oolitic structure and embedding relationship among the minerals did not change after roasting. Finally, 5% surrounding rock was added to mimic real industrial iron beneficiation. This study could provides useful insight and practical support for the utilization of such iron ores.

Roasting of sulphide using carbothermal reduction

OpenAIRE

Orozco, Ivana Marcela; Bazan, Vanesa Lucia; Diaz, Andrea Alejandra; Lara, Rodolfo Francisco

2016-01-01

The carbothermic reduction process is a direct reduction of sulfides. It allows a roasting in which higher concentrations of metals such as molybdenum are obtained by using both a reducing agent (in this case, carbon C) and a sulfur scavenger, such as CaO so as to prevent air toxic gases pollution such as SO2. In this paper, we analyze sulfur concentrates rich in copper, iron, and molybdenum that are obtained through rougher flotation and differential floats, which give rise to different laws...

Microbiological quality of raw and roasted African palm weevil ...

African Journals Online (AJOL)

Microbiological quality of raw and roasted African palm weevil ( Rhynchophorus phoenicis ) consumed in the south eastern Nigeria. ... Rhynchophorus phoenicis though reported to be highly nutritious in terms of amino acid profile and presence of unsaturated fatty acid can be a source of food poison if not properly handled ...

Impact of Consumption of Chicory Leaf Extract in Adjunct with Non-surgical Periodontal Therapy on Serum Antioxidant and Lipid Status in Patients with Periodontal Disease: Preliminary Study

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Ahmad Zare-Javid

2016-04-01

Full Text Available Background and Objectives: Periodontal disease is a chronic disorder with a high prevalence. There are few studies about the role of diet in prevention and treatment of periodontal disease. The aim of this study was to evaluate the effect of consumption of Chicory leaf extract in adjunct with non-surgical periodontal therapies on serum antioxidant and lipid status. Materials and Methods: This study was a double-blind, randomized controlled clinical trial conducted on 40 patients in Sina Hospital of Ahvaz Jundishapur University of Medical Sciences (Iran in 2014. The intervention (n=20 and control groups (n=20 were allocated using blocked randomization. The intervention group received 2 capsules (2 g of Chicory leaf extract daily for 8 weeks. All subjects underwent non-surgical periodontal therapy during the intervention period. Anthropometric indices, 24-hour diet records, total antioxidant capacity, malate di-aldehyde (MDA, uric acid, total cholesterol, triglyceride (TG and HDL-c was measured before and after intervention. Results: The mean level of total antioxidant capacity (1.89 ± 0.49; 1.20 ± 0.25, respectively; P<0.001 and uric acid (7.15±1.98; 4.48±1.34, respectively; P<0.001 increased in the intervention group compared with the control group post intervention. The mean level of MDA decreased in the intervention group compared with the control group post-intervention (3.01±1.15; 3.97±1.19, respectively; P.d<0.001. Cholesterol difference was not significant pre- and post-intervention between the two groups (P=0.35. The mean level of serum triglyceride (TG was significantly lower in the intervention group compared with the control group post intervention (149.50±97.88; 109.35±58.00, respectively; P.d<0.001. The mean level of HDL-c was also significantly lower in the intervention group compared with the control group post treatment (42.25±8.47; 39.80±8.94, respectively; P.d<0.001. Conclusions: It seems that consumption of Chicory

The influence of roasting and baking on fatty acids composition of consumer oilseeds

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Natalia Mikołajczak

2017-09-01

Full Text Available Introduction and aim: Foods rich in nutrients have a positive effect on the human body. They are beneficial both for the health and the mind of human. Good sources of essential fatty acids and other biologically active compounds are oilseeds. It is important to include them in your daily diet. They can be added to dishes or serve as a snack. Brief description of the state of knowledge: The aim of this study was to evaluate of fatty acid composition in selected consumer oilseeds: sunflower, sesame, flax after application of typical technological processes such as roasting and baking, in different temperature, power and time ranges. In the research materials (before and after modification, the fatty acid composition was determined by gas chromatography. Summary: Based on obtained results, it was found that roasting and baking have an influence on the change in the content and composition of fatty acids. The strength of influence was dependent on the parameters (e.g. type of seed, temperature, time, power, which were used in the research. The roasting in the oven caused changes in the composition of saturated and unsaturated fatty acids, both in flax and sunflower seeds. The roasting in the microwave at 900 W affected on saturated fatty acids composition in flax seeds, similarly sunflower. In the case of sesame seeds, the influence of time on the content of mono- and polyunsaturated fatty acids was noted. The baking process caused significant changes in the fatty acid composition in the seeds from the crust of bread (flax seeds, sunflower seeds.

Comparative study of oven and traditionally roasted suya : an ...

African Journals Online (AJOL)

Comparative study of oven and traditionally roasted suya: an indigenous Nigerian meat. M C Okafor, H U Nwanjo, G O Oze. Abstract. No Abstract. Animal Production Research Avancees Vol. 3 (2) 2007: pp. 131-136. Full Text: EMAIL FULL TEXT EMAIL FULL TEXT · DOWNLOAD FULL TEXT DOWNLOAD FULL TEXT.

Growth performance of broilers fed on sprouted-roasted guar bean (Cyamopsis tetragonoloba) based diets.

Science.gov (United States)

Madzimure, James; Muchapa, Lorraine; Gwiriri, Lovemore; Bakare, Archibold G; Masaka, Lawrence

2017-06-01

In a completely randomized block design with 96 Cobb-500 broilers, a study was conducted to evaluate the potential of dietary inclusion of sprouted then roasted guar bean in broiler diets. The 96 male day-old broiler chicks, blocked by pen into equal weight groups of six chicks replicated four times per treatment, were randomly allocated to treatment diets containing graded levels of sprouted then roasted guar bean meal (GBM) at 0, 50, 100 and 150 g kg -1 inclusion level. The guar bean was sprouted and roasted to reduce guar gum effect. Total feed intake decreased significantly as the guar bean meal content increased in the starter phase (P  0.05) were observed. Diets containing 0 and 50 g kg -1 GBM recorded significantly higher total feed intake compared to the diet containing 150 g kg -1 GBM. Although average weight gain was not significantly different in birds fed 0 and 50 g kg -1 GBM diets, it was significantly higher than in birds fed on 100 and 150 g kg -1 GBM diets. Feed conversion ratio was not significantly different among treatment groups (P > 0.05) but showed a general decreasing trend with increasing guar bean meal inclusion level, the effect being more pronounced during the starter phase. In conclusion, the optimum inclusion level of sprouted then roasted guar bean meal in broiler diets is 50 g kg -1 .

Construction and characterization of two BAC libraries representing a deep-coverage of the genome of chicory (Cichorium intybus L., Asteraceae

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Gonthier Lucy

2010-08-01

Full Text Available Abstract Background The Asteraceae represents an important plant family with respect to the numbers of species present in the wild and used by man. Nonetheless, genomic resources for Asteraceae species are relatively underdeveloped, hampering within species genetic studies as well as comparative genomics studies at the family level. So far, six BAC libraries have been described for the main crops of the family, i.e. lettuce and sunflower. Here we present the characterization of BAC libraries of chicory (Cichorium intybus L. constructed from two genotypes differing in traits related to sexual and vegetative reproduction. Resolving the molecular mechanisms underlying traits controlling the reproductive system of chicory is a key determinant for hybrid development, and more generally will provide new insights into these traits, which are poorly investigated so far at the molecular level in Asteraceae. Findings Two bacterial artificial chromosome (BAC libraries, CinS2S2 and CinS1S4, were constructed from HindIII-digested high molecular weight DNA of the contrasting genotypes C15 and C30.01, respectively. C15 was hermaphrodite, non-embryogenic, and S2S2 for the S-locus implicated in self-incompatibility, whereas C30.01 was male sterile, embryogenic, and S1S4. The CinS2S2 and CinS1S4 libraries contain 89,088 and 81,408 clones. Mean insert sizes of the CinS2S2 and CinS1S4 clones are 90 and 120 kb, respectively, and provide together a coverage of 12.3 haploid genome equivalents. Contamination with mitochondrial and chloroplast DNA sequences was evaluated with four mitochondrial and four chloroplast specific probes, and was estimated to be 0.024% and 1.00% for the CinS2S2 library, and 0.028% and 2.35% for the CinS1S4 library. Using two single copy genes putatively implicated in somatic embryogenesis, screening of both libraries resulted in detection of 12 and 13 positive clones for each gene, in accordance with expected numbers. Conclusions This

Construction and characterization of two BAC libraries representing a deep-coverage of the genome of chicory (Cichorium intybus L., Asteraceae).

Science.gov (United States)

Gonthier, Lucy; Bellec, Arnaud; Blassiau, Christelle; Prat, Elisa; Helmstetter, Nicolas; Rambaud, Caroline; Huss, Brigitte; Hendriks, Theo; Bergès, Hélène; Quillet, Marie-Christine

2010-08-11

The Asteraceae represents an important plant family with respect to the numbers of species present in the wild and used by man. Nonetheless, genomic resources for Asteraceae species are relatively underdeveloped, hampering within species genetic studies as well as comparative genomics studies at the family level. So far, six BAC libraries have been described for the main crops of the family, i.e. lettuce and sunflower. Here we present the characterization of BAC libraries of chicory (Cichorium intybus L.) constructed from two genotypes differing in traits related to sexual and vegetative reproduction. Resolving the molecular mechanisms underlying traits controlling the reproductive system of chicory is a key determinant for hybrid development, and more generally will provide new insights into these traits, which are poorly investigated so far at the molecular level in Asteraceae. Two bacterial artificial chromosome (BAC) libraries, CinS2S2 and CinS1S4, were constructed from HindIII-digested high molecular weight DNA of the contrasting genotypes C15 and C30.01, respectively. C15 was hermaphrodite, non-embryogenic, and S2S2 for the S-locus implicated in self-incompatibility, whereas C30.01 was male sterile, embryogenic, and S1S4. The CinS2S2 and CinS1S4 libraries contain 89,088 and 81,408 clones. Mean insert sizes of the CinS2S2 and CinS1S4 clones are 90 and 120 kb, respectively, and provide together a coverage of 12.3 haploid genome equivalents. Contamination with mitochondrial and chloroplast DNA sequences was evaluated with four mitochondrial and four chloroplast specific probes, and was estimated to be 0.024% and 1.00% for the CinS2S2 library, and 0.028% and 2.35% for the CinS1S4 library. Using two single copy genes putatively implicated in somatic embryogenesis, screening of both libraries resulted in detection of 12 and 13 positive clones for each gene, in accordance with expected numbers. This indicated that both BAC libraries are valuable tools for molecular

Identification of novel aroma-active thiols in pan-roasted white sesame seeds.

Science.gov (United States)

Tamura, Hitoshi; Fujita, Akira; Steinhaus, Martin; Takahisa, Eisuke; Watanabe, Hiroyuki; Schieberle, Peter

2010-06-23

Screening for aroma-active compounds in an aroma distillate obtained from freshly pan-roasted sesame seeds by aroma extract dilution analysis revealed 32 odorants in the FD factor range of 2-2048, 29 of which could be identified. The highest FD factors were found for the coffee-like smelling 2-furfurylthiol, the caramel-like smelling 4-hydroxy-2,5-dimethyl-3(2H)-furanone, the coffee-like smelling 2-thenylthiol (thiophen-2-yl-methylthiol), and the clove-like smelling 2-methoxy-4-vinylphenol. In addition, 9 odor-active thiols with sulfurous, meaty, and/or catty, black-currant-like odors were identified for the first time in roasted sesame seeds. Among them, 2-methyl-1-propene-1-thiol, (Z)-3-methyl-1-butene-1-thiol, (E)-3-methyl-1-butene-1-thiol, (Z)-2-methyl-1-butene-1-thiol, (E)-2-methyl-1-butene-1-thiol, and 4-mercapto-3-hexanone were previously unknown as food constituents. Their structures were confirmed by comparing their mass spectra and retention indices as well as their sensory properties with those of synthesized reference compounds. The relatively unstable 1-alkene-1-thiols represent a new class of food odorants and are suggested as the key contributors to the characteristic, but quickly vanishing, aroma of freshly ground roasted sesame seeds.

Extraction of vanadium from campo Alegre de Lourdes (BA, Brazil) Fe-Ti-V ore by partial reduction/magnetic concentration/salt roasting/hot water leaching

International Nuclear Information System (INIS)

Alcantara, E.M.; Ogasawara, T.; Silva, F.T. da; Fontes, E.F.

1988-01-01

A process under development at COPPE/UFRJ to rocover vanadium from a titaniferous magnetite type ore from Campo Alegre de Lourdes (Bahia, Brazil), throxgh magnetizing roasting/magnetic concentration/ salt roasting/hot water leaching, is described. The results of the experimental work carried cut up to present are in qualitative agrement with those of othar studies on salt roasting/water leaching of titaniferous magnetites. Is is discussed the existing relationship between the maximum percentags of vanadium extraction in the leaching and the salt roasting conditions. (author) [pt

Determining degree of roasting in cocoa beans by artificial neural network (ANN)-based electronic nose system and gas chromatography/mass spectrometry (GC/MS).

Science.gov (United States)

Tan, Juzhong; Kerr, William L

2018-08-01

Roasting is a critical step in chocolate processing, where moisture content is decreased and unique flavors and texture are developed. The determination of the degree of roasting in cocoa beans is important to ensure the quality of chocolate. Determining the degree of roasting relies on human specialists or sophisticated chemical analyses that are inaccessible to small manufacturers and farmers. In this study, an electronic nose system was constructed consisting of an array of gas sensors and used to detect volatiles emanating from cocoa beans roasted for 0, 20, 30 and 40 min. The several signals were used to train a three-layer artificial neural network (ANN). Headspace samples were also analyzed by gas chromatography/mass spectrometry (GC/MS), with 23 select volatiles used to train a separate ANN. Both ANNs were used to predict the degree of roasting of cocoa beans. The electronic nose had a prediction accuracy of 94.4% using signals from sensors TGS 813, 826, 822, 830, 830, 2620, 2602 and 2610. In comparison, the GC/MS predicted the degree of roasting with an accuracy of 95.8%. The electronic nose system is able to predict the extent of roasting, as well as a more sophisticated approach using GC/MS. © 2018 Society of Chemical Industry. © 2018 Society of Chemical Industry.

The Effect of Temperature and Air Velocity on Drying Kinetics of Pistachio Nuts during Roasting by using Hot Air Flow

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A Dini

2017-10-01

Full Text Available Introduction Pistachio nut is one of the most delicious and nutritious nuts in the world and it is being used as a saltedand roasted product or as an ingredient in snacks, ice cream, desserts, etc. The purpose of roasting is to promote flavour and texture changes in nuts that ultimately increase the overall palatability of the product.Roasting involves a number of physico-chemical changes, including heat exchange, chemical reactions and drying. Knowledge of desorption kinetics is essential to predict the behavior of the material during roasting process and to design roaster equipment.The main aim of this research was to evaluate suitable models for predicting moisture ratio, the effect of air temperature and velocity on the drying kinetics of pistachio nuts and obtain the effective diffusivity coefficient and activation energy in the drying process during the roasting of pistachio nuts. Materials and Methods Dried Ahmadaghaei pistachio nuts were supplied from Kashefan Kavir company (Doraj co. in Rafsanjan. Pistachio nuts were soaked in 17% salt solution for 8 minute and roasting was investigated at air temperatures of 120,130, 145, 160 and 170 °C and air velocities of 0.6, 0.88, 1.3, 1.72 and 2 ms-1. Five semi-theoretical and two empirical kinetic models were fitted to drying experimental data using nonlinear regression analysis techniques in the Curve Expert 2.2 computer program. Results and Discussion Tow-way ANOVA indicated that temperature and hot air velocity significantly affected the drying process during roasting of shelled pistachio nuts. The higher roasting temperatures and air velocities resulted in the higher drying rates. During first 10 min of roasting at constant air velocity of 1.3 ms-1, 64.5%, 70.3%, 77.1%, 83.5%, 89.7% of the moisture were removed at roasting air temperatures of 120 °C, 130 °C, 145 °C, 160 °C, 170 °C, respectively. The high regression coefficients (R2>0.996 and low reduced chi-square (χ2, mean relative

A method for genotyping elite breeding stocks of leaf chicory (Cichorium intybus L.) by assaying mapped microsatellite marker loci.

Science.gov (United States)

Ghedina, Andrea; Galla, Giulio; Cadalen, Thierry; Hilbert, Jean-Louis; Caenazzo, Silvano Tiozzo; Barcaccia, Gianni

2015-12-30

Leaf chicory (Cichorium intybus subsp. intybus var. foliosum L.) is a diploid plant species (2n = 18) of the Asteraceae family. The term "chicory" specifies at least two types of cultivated plants: a leafy vegetable, which is highly differentiated with respect to several cultural types, and a root crop, whose current industrial utilization primarily addresses the extraction of inulin or the production of a coffee substitute. The populations grown are generally represented by local varieties (i.e., landraces) with high variation and adaptation to the natural and anthropological environment where they originated, and have been yearly selected and multiplied by farmers. Currently, molecular genetics and biotechnology are widely utilized in marker-assisted breeding programs in this species. In particular, molecular markers are becoming essential tools for developing parental lines with traits of interest and for assessing the specific combining ability of these lines to breed F1 hybrids. The present research deals with the implementation of an efficient method for genotyping elite breeding stocks developed from old landraces of leaf chicory, Radicchio of Chioggia, which are locally dominant in the Veneto region, using 27 microsatellite (SSR) marker loci scattered throughout the linkage groups. Information on the genetic diversity across molecular markers and plant accessions was successfully assessed along with descriptive statistics over all marker loci and inbred lines. Our overall data support an efficient method for assessing a multi-locus genotype of plant individuals and lineages that is useful for the selection of new varieties and the certification of local products derived from Radicchio of Chioggia. This method proved to be useful for assessing the observed degree of homozygosity of the inbred lines as a measure of their genetic stability; plus it allowed an estimate of the specific combining ability (SCA) between maternal and paternal inbred lines on the

Characterization of the Aroma-Active, Phenolic, and Lipid Profiles of the Pistachio (Pistacia vera L.) Nut as Affected by the Single and Double Roasting Process.

Science.gov (United States)

Rodríguez-Bencomo, Juan José; Kelebek, Hasim; Sonmezdag, Ahmet Salih; Rodríguez-Alcalá, Luis Miguel; Fontecha, Javier; Selli, Serkan

2015-09-09

The pistachio (Pistacia vera L.) nut is one of the most widely consumed edible nuts in the world. However, it is the roasting process that makes the pistachio commercially viable and valuable as it serves as the key step to improving the nut's hallmark sensory characteristics including flavor, color, and texture. Consequently, the present study explores the effects of the single-roasting and double-roasting process on the pistachio's chemical composition, specifically aroma-active compounds, polyphenols, and lipids. Results showed the total polyphenol content of increased with the roasting treatment; however, not all phenolic compounds demonstrated this behavior. With regard to the aroma and aroma-active compounds, the results indicated that roasting process results in the development of characteristics and pleasant aroma of pistachio samples due to the Maillard reaction. With regard to lipids, the pistachio roasting treatment reduced the concentration of CN38 diacylglycerides while increasing the amount of elaidic acid.

Acute effects of light and dark roasted coffee on glucose tolerance

DEFF Research Database (Denmark)

Rakvaag, Elin; Dragsted, Lars Ove

2016-01-01

PURPOSE: Epidemiological evidence suggests that coffee consumption is associated with a lower risk of type 2 diabetes. Coffee contains caffeine and several other components that may modulate glucose regulation. The chlorogenic acids (CGA) in coffee have been indicated as constituents that may help...... to normalize the acute glucose response after a carbohydrate challenge. The aim of this study was to investigate whether two coffee beverages that differ in CGA content due to different roasting degrees will differentially affect glucose regulation. METHODS: In a controlled crossover trial, 11 healthy fasted...... volunteers consumed 300 mL of either light (LIR) or dark (DAR) roasted coffee, or water, followed 30 min later by a 75-g oral glucose tolerance test (OGTT). Blood samples were drawn at baseline, 30, 60, and 120 min. Differences in glucose and insulin responses and insulin sensitivity index (ISI) were...

Physical and chemical mechanism underlying ultrasonically enhanced hydrochloric acid leaching of non-oxidative roasting of bastnaesite.

Science.gov (United States)

Zhang, Dongliang; Li, Mei; Gao, Kai; Li, Jianfei; Yan, Yujun; Liu, Xingyu

2017-11-01

In this study, we investigated an alternative to the conventional hydrochloric acid leaching of roasted bastnaesite. The studies suggested that the rare earth oxyfluorides in non-oxidatively roasted bastnaesite can be selectively leached only at elevated temperatures Further, the Ce(IV) in oxidatively roasted bastnaesite does not leach readily at low temperatures, and it is difficult to induce it to form a complex with F - ions in order to increase the leaching efficiency. Moreover, it is inevitably reduced to Ce(III) at elevated temperatures. Thus, the ultrasonically-assisted hydrochloric acid leaching of non-oxidatively roasted bastnaesite was studied in detail, including, the effects of several process factors and the, physical and chemical mechanisms underlying the leaching process. The results show that the leaching rate for the ultrasonically assisted process at 55°C (65% rare earth oxides) is almost the same as that for the conventional leaching process at 85°C. Based on the obtained results, it is concluded that ultrasonic cavitation plays a key role in the proposed process, resulting not only in a high shear stress, which damages the solid surface, but also in the formation of hydroxyl radicals (OH) and hydrogen peroxide (H 2 O 2 ). Standard electrode potential analysis and experimental results indicate that Ce(III) isoxidized by the hydroxyl radicals to Ce(IV), which can be leached with F - ions in the form of a complex, and that the Ce(IV) can subsequently be reduced to Ce(III) by the H 2 O 2. This prevents the Cl - ions in the solution from being oxidized to form chlorine. These results imply that the ultrasonically-assisted process can be used for the leaching of non-oxidatively roasted bastnaesite at low temperatures in the absence of a reductant. Copyright © 2017 Elsevier B.V. All rights reserved.

Reduced sexual compatibility between cultivated and wild chicory and their F1 hybrids

DEFF Research Database (Denmark)

Hauser, T.P.; Bagger Jørgensen, Rikke; Toneatto, F.

2012-01-01

marked, and when seeds were ripe we determined whether cultivar, wild or hybrid plants had pollinated the seeds, using AFLP markers. Cultivar plants fathered much fewer seeds than expected, both on wild and hybrid plants, suggesting that some degree of incompatibility has evolved between cultivar...... (Cichorium intybus L.) has been bred as a crop at least since Roman times. To test if this has led to a loss in reproductive compatibility with wild chicory, we planted cultivar, wild, and F1 hybrid plants into two field plots, and let them pollinate freely. On 2 days, in the beginning and middle...... of the flowering season, we counted the numbers of flowering capitula and open flowers per capitulum, which in combination with counts of viable pollen per flower were used to estimate the expected proportion of seeds fathered by cultivar, wild, and hybrid plants. Open capitula on wild and hybrid plants were...

Modelling the transport phenomena and texture changes of chicken breast meat during the roasting in a convective oven

DEFF Research Database (Denmark)

Rabeler, Felix; Feyissa, Aberham Hailu

2018-01-01

A numerical 3D model of coupled transport phenomena and texture changes during the roasting of chicken breast meat in a convection oven was developed. The model is based on heat and mass transfer coupled with the kinetics of temperature induced texture changes of chicken breast meat. The partial...... experimentally values. The developed model enables the prediction of the texture development inside the chicken meat as function of the process parameters. The model predictions and measured values show the clear effect of changing process settings on the texture profiles during the roasting process. Overall......, the developed model provides deep insights into the local and spatial texture changes of chicken breast meat during the roasting process that cannot be gained by experimentation alone....

A MATHEMATICAL MODEL OF THE ROASTING CHESTNUTS PROCESS BY SUPERHEATED STEAM

Directory of Open Access Journals (Sweden)

A. N. Ostrikov

2013-01-01

Full Text Available The mathematic modeling for chestnuts roasting process by superheated steam is conducted. Diffusion and thermal diffusion coefficients are used for process description. Initial conditions and boundary conditions of the third kind for thermal conductivity and mass transfer equations are set.

Dolochar as a reductant in the reduction roasting of iron ore slimes

Science.gov (United States)

Rath, Swagat S.; Rao, Danda Srinivas

2017-12-01

The present investigation examines the viability of dolochar, a sponge iron industry waste material, as a reductant in the reduction roasting of iron ore slimes, which are another waste generated by iron ore beneficiation plants. Under statistically determined optimum conditions, which include a temperature of 900°C, a reductant-to-feed mass ratio of 0.35, and a reduction time of 30-45 min, the roasted mass, after being subjected to low-intensity magnetic separation, yielded an iron ore concentrate of approximately 64wt% Fe at a mass recovery of approximately 71% from the feed iron ore slime assaying 56.2wt% Fe. X-ray diffraction analyses indicated that the magnetic products contain magnetite and hematite as the major phases, whereas the nonmagnetic fractions contain quartz and hematite.

Changes of sour taste and the composition of carboxylic acids induced in brewed coffee by γ-irradiation on green beans and storage of roast beans

International Nuclear Information System (INIS)

Tomoda, Goro; Matsuyama, Jun; Nagano, Akiko; Namatame, Mitsuko; Morita, Yoshiaki.

1980-01-01

Brazil santos green coffee beans were irradiated with 60 Co-γ rays at doses of 0, 0.05, 0.5 and 1.5 Mrad respectively and changes of the composition of carboxylic acids in roast beans were analyzed by means of GLC together with those of the organoleptic properties of roast beans during storage by use of the cup testing. The total acid content immediately after roasting was about 6,000 mg/100 g (roast beans) and the composition of carboxylic acids was as follows. Chlorogenic acid: hydroxy-carboxylic acids: mono-carboxylic acid: others = 73 : 18 : 7 : 2. Fresh coffee flavour was influenced markedly especially in acid taste by both irradiation of γ-rays on green beans and storage of roast beans, because of the change of above acids composition. On γ-ray irradiation, the change of the acid composition were more clear than that of stored roast beans. Therefore, the quality of γ-irradiated coffee beans seems to be closely associated with the ratio of hydroxy-carboxylic acids mg/ monocarboxylic acids mg, but little with total acid content. (author)

The effect of temperature and addition of reducing agent on sodium stannate preparation from cassiterite by the alkaline roasting process

Science.gov (United States)

Lalasari, Latifa Hanum; Andriyah, Lia; Arini, Tri; Firdiyono, F.

2018-04-01

Sodium stannate is an intermediate compound with the formula Na2SnO3. This compound is easily dissolved in water and has many applications in the electroplating industry, tin alloy production, and catalysts for organic synthesis. In this occasion was investigated the effect of temperature and the addition of reducing agent on making of sodium stannate phase from cassiterite by an alkaline roasting process using sodium carbonate (Na2CO3). Firstly, cassiterite was roasted at 700 °C for 3 hours and continued leaching process using 10% HCl solution at 110 °C for 2 hours. The cassiterite residue than was dried at 110 °C and mixed homogenously with a Na2CO3 decomposer at a mass ratio Na2CO3/cassiterite as 5:3 for the decomposition process. It was done by variation temperatures (300 °C, 700 °C, 800 °C, 870 °C, 900 °C) for 3 hours, variation times (3, 4, 5 hours) at a roasting temperature of 700 °C and addition of reducing agent such as sub-bituminous coal. The result of the experiment shows that cassiterite prepared by roasting and acid leaching process has the chemical composition as follows: 59.98% Sn, 22.58% O, 3.20% Ce, 3.15% La, 2.57% Nd, 1.67% Ti, 1.56% Fe, 1.24% P, 0.62% Ca and others. The Na2SnO3 phase begins to form at a roasting temperature of 870 °C for 3 hours. Although the roasting times was extended from 3 hours to 5 hours at 700 °C, the Na2SnO3 phase also has not yet formed. In other conditions, the addition of coal reducing agent to the roasting process would cause formations of Sn metal besides Na2SnO3 phase at 870 °C. At temperatures lower than 870 °C, the addition of coal only forms Sn metal, whereas the sodium stannate phase is not formed.

Effects of chicory root powder on growth performance and histomorphometry of jejunum in broiler chicks

Directory of Open Access Journals (Sweden)

Homan Izadi

2013-09-01

Full Text Available In the present study, chicory root powder (CRP as growth promoter at 1% and 3% levels was supplemented in broilers’ diet to investigate the growth performance and histo- morphometry of jejunum. One hundred twenty, one-day-old male broilers were used in a completely randomized design (CRD with 3 treatments and 4 replicates (10 chicks per replicate. At the end of each period (0-10, 11-24 and 0-24 days, feed intake (FI, weight gain (WG, and feed conversion ratio (FCR were measured. At the end of experiment (day 24, one bird per replicate was sacrificed for breast weight (BW, drumstick weight (DW, and jejunum length (JL as a percentage of body weight, and histomorphometry of villus. The FI increased by 3% CRP in the 1st period (p < 0.01. The percentage of WG significantly increased at 1% during the 1st period and, in the 2nd and total periods, it increased only at 3% CRP (p < 0.05. The FCR decreased at 1% in the 1st (p < 0.04 and, at 3% in the 2nd (p < 0.01 and total periods (p < 0.05. The percentage of DW increased at 3% CRP (p < 0.05. The treatments increased the percentage of BW (p < 0.059 and, percentage of JL (p < 0.079 as well. The villus width and, crypt depth (CD at 1% and 3% CRP and, villus surface at 3% reduced. The 3% CRP increased the villus length (VL and villi number (p < 0.05 and, VL/CD (p < 0.01 and, villus surface area (p < 0.02. The percentage of leaf-like villi decreased in CRP treatments (p < 0.05. The number of goblet cells increased in CRP treatments (p < 0.01. In conclusion, chicory root powder can improve growth performance in broilers by enhancing food digestion and absorption through modification of jejunum histomorphometry.

The Effect of Grinding and Roasting Conditions on the Selective Leaching of Nd and Dy from NdFeB Magnet Scraps

Directory of Open Access Journals (Sweden)

Ho-Sung Yoon

2015-07-01

Full Text Available The pretreatment processes consisting of grinding followed by roasting were investigated to improve the selective leaching of Nd and Dy from neodymium-iron-boron (NdFeB magnet scraps. The peaks of Nd(OH3 and Fe were observed in XRD results after grinding with NaOH as the amount of water addition increased to 5 cm3. These results indicate that the components of Nd and Fe in NdFeB magnet could be changed successfully into Nd(OH3 and Fe, respectively. In the roasting tests using the ground product, with increasing roasting temperature to 500 °C, the peaks of Nd(OH3 and Fe disappeared while those of Nd2O3 and Fe2O3 were shown. The peaks of NdFeO3 in the sample roasted at 600 °C were observed in the XRD pattern. Consequently, 94.2%, 93.1%, 1.0% of Nd, Dy, Fe were leached at 400 rpm and 90 °C in 1 kmol·m−3 acetic acid solution with 1% pulp density using a sample prepared under the following conditions: 15 in stoichiometric molar ratio of NaOH:Nd, 550 rpm in rotational grinding speed, 5 cm3 in water addition, 30 min in grinding time, 400 °C and 2 h in roasting temperature and time. The results indicate that the selective leaching of Nd and Dy from NdFeB magnet could be achieved successfully by grinding and then roasting treatments.

Evaluation of the effect of roasting process on the energy transition and the crystalline structures of Arabica, Robusta, and Liberica coffee from Jambi Indonesia

Science.gov (United States)

Perdana, B. M.; Manihuruk, R.; Ashyar, R.; Heriyanti; Sutrisno

2018-04-01

The effect of the roasting process has been evaluated to determine of the energy transition and the crystalline structure of three types of coffee, Arabica, Robusta, and Liberica coffee both green and roasted coffee with the roasted temperature at 200°C and 230°C. The crystalline structure of the coffee was evaluated with X-ray powder diffraction (XRD). The result exposes that the three types of green coffee showed that an amorphous structure whereas the roasted coffee denotes a crystal structure of sucrose. The varied temperature in the roasting process leads to changes in the crystal structure shown by the peak shift of 2θ for all types of coffee. The added cations, such as Fe2+, Ca2+, and Mg2+ ions on Liberica coffee induced of changes in the crystal structures, which are assigned by the peak shift, that imply of metal ions of the sucrose complexes happened in the solution, except for the addition of Mg2+ ion.

Modeling and validation of heat and mass transfer in individual coffee beans during the coffee roasting process using computational fluid dynamics (CFD).

Science.gov (United States)

Alonso-Torres, Beatriz; Hernández-Pérez, José Alfredo; Sierra-Espinoza, Fernando; Schenker, Stefan; Yeretzian, Chahan

2013-01-01

Heat and mass transfer in individual coffee beans during roasting were simulated using computational fluid dynamics (CFD). Numerical equations for heat and mass transfer inside the coffee bean were solved using the finite volume technique in the commercial CFD code Fluent; the software was complemented with specific user-defined functions (UDFs). To experimentally validate the numerical model, a single coffee bean was placed in a cylindrical glass tube and roasted by a hot air flow, using the identical geometrical 3D configuration and hot air flow conditions as the ones used for numerical simulations. Temperature and humidity calculations obtained with the model were compared with experimental data. The model predicts the actual process quite accurately and represents a useful approach to monitor the coffee roasting process in real time. It provides valuable information on time-resolved process variables that are otherwise difficult to obtain experimentally, but critical to a better understanding of the coffee roasting process at the individual bean level. This includes variables such as time-resolved 3D profiles of bean temperature and moisture content, and temperature profiles of the roasting air in the vicinity of the coffee bean.

Roasted full-fat kidney bean (Phaseolus vulgaris L.) and soyabeans (Glycine max) meals in broiler chicken diet.

Science.gov (United States)

Poné, D K; Fomunyam, R T

2004-07-01

An 8-week experiment was carried out to evaluate the performance of broiler chickens fed on diets containing either roasted full-fat soyabean meal (RSBM), roasted full-fat kidney bean meal (RKBM), cottonseed cake meal (CSM) or soyabean meal (SBM). A total of 240 unsexed, day-old-chicks were randomly assigned to four treatments so that there were 10 chicks per experimental unit in a randomized complete block design with three blocks and two replicates per block. Cumulative feed intake was depressed (p 0.05) by treatment effects. Feed cost efficiency (CFA Franc (Fcfa) per kilogram live chicken) showed that the SBM-based diet (494 Fcfa) and RKBM-based diet (493 Fcfa) were more expensive (pRoasting soyabeans in place of imported SBM allowed farmers to save about 19% for each CFA franc spent on a kilogram of live bird at 8 weeks of age.

Physiological effects of chicory root preparations with various levels of fructan and polyphenolic fractions in diets for rats.

Science.gov (United States)

Juśkiewicz, Jerzy; Zary-Sikorska, Ewa; Zduńczyk, Zenon; Król, Bogusław; Jurgoński, Adam

2011-02-01

The experiment was aimed at studying the effects of easily fermentable oligosaccharides and phenolic compounds from chicory root meal (CRM) on the fermentative processes in the caecum, the antioxidative status and the lipoprotein profile of rats. Five different diets were fed ad libitum to 40 Wistar rats (eight animals per group, individually housed): a control group (C); group PCM (10% processed CRM, deprived of polyphenolic fraction); group PCMO (8% processed CRM and 1.6% oligofructose); group UCM (10% unprocessed CRM); and group FP (8.3% fructan-polyphenol concentrate from CRM). Diets PCM, PCMO, UCM and FP induced favourable metabolic changes in the caecum, blood lipid profile and the antioxidative status of the body. In the caecum, the experimental diets increased the production of volatile fatty acids (VFA) and acidification of digesta as well as a decrease in the ammonia concentration and bacterial beta-glucuronidase activity. In blood serum, the total cholesterol concentration was reduced and, simultaneously, the proportion of HDL in the total cholesterol concentration was increased. The presence of the polyphenolic fraction in the unprocessed meal (diets UCM and FP) evoked a significant increase in the total antioxidative status in blood serum. Dietary fibre and the polyphenolic fraction present in diet UCM and the FOS-polyphenol concentrate in diet FP did not exhibit an antagonistic activity regarding the physiological parameters analysed, except for in the intensity of caecal fermentation. The results of the experiment point to the benefits of dietary supplementation with chicory preparations containing both prebiotic saccharides and polyphenolic compounds, which enable us to take advantage of the physiological traits of both components.

Analysis of factors affecting volatile compound formation in roasted pumpkin seeds with selected ion flow tube-mass spectrometry (SIFT-MS) and sensory analysis.

Science.gov (United States)

Bowman, T; Barringer, S

2012-01-01

Pumpkin (Cucurbita pepo and maxima) seeds are uniquely flavored and commonly consumed as a healthy roasted snack. The objective was to determine dominant volatiles in raw and roasted pumpkin seeds, and the effect of seed coat, moisture content, fatty acid ratio, total lipids, reducing sugars, and harvest year on volatile formation. Sensory was conducted to evaluate overall liking of seed variety and texture. Seed processing included extraction from the fruit, dehydration, and roasting (150 °C). Oil extraction was done using soxhlet, fatty acid profile using Gas Chromatography Flame Ionization Detector, and reducing sugars using 3,5-dinitrosalicylic acid and UV-spectroscopy. Headspace analysis of seeds was performed by selected ion flow tube-mass spectrometry (SIFT-MS). Volatiles dominating in raw pumpkin seeds were lipid aldehydes, ethyl acetate, 2,3-butandione, and dimethylsulfide. Compounds contributing to roasted aroma include alkylpyrazines and Strecker and lipid aldehydes. Overall, hull-less seeds had higher volatile lipid aldehydes and Strecker aldehydes. Seeds dehydrated to a moisture content of 6.5% before roasting had higher initial and final volatile concentrations than seeds starting at 50% moisture. Higher oil content resulted in higher lipid aldehyde formation during roasting with a moderate correlation between free fatty acid ratio and corresponding lipid aldehyde. Harvest year (2009 compared with 2010) had a significant impact on volatile formation in hull-less seeds, but not as much as variety differences. No significant correlation was found between reducing sugars and volatile formation. Sensory showed that hull-less seeds were liked significantly more than hulled seeds. Elucidation of aromatic flavor development during roasting with SIFT-MS provides information on flavor release and offers better control during processing. Knowledge of volatiles in raw and roasted pumpkin seeds and effects of seed coat, moisture content, seed composition, and

Survey on acrylamide in roasted coffee and barley and in potato crisps sold in Italy by a LC-MS/MS method.

Science.gov (United States)

Bertuzzi, Terenzio; Rastelli, Silvia; Mulazzi, Annalisa; Pietri, Amedeo

2017-12-01

A survey on the occurrence of acrylamide (AA) in roasted coffee, barley, and potato crisps was carried out using an intra-lab validated liquid chromatography (LC)-MS (mass spectrometry)/MS method. Over the years 2015-2016, 66 samples of coffee, 22 of roasted barley, and 22 of potato crisps were collected from retail outlets in Italy. AA was detected in almost all samples. In roasted coffee, the level exceeded 450 µg kg -1 , the limit recommended by the European Commission (EC), in 36.4% of the samples. In roasted barley, mean contamination was slightly lower than in coffee and no sample exceeded the EC limit of 2000 µg kg -1 . The AA contamination in potato crisps was remarkable. A percentage of 36.4 (n = 8) showed a value higher than the EC limit of 1000 µg kg -1 . Considering the average consumption of coffee and potato crisps by Italian people, AA exposure is significant and should be decreased.

Influence of mercury ore roasting sites from 16th and 17th century on the mercury dispersion in surroundings of Idrija

Directory of Open Access Journals (Sweden)

Mateja Gosar

2006-06-01

Full Text Available In the first decade of mercury mining in Idrija the ore was roasted in piles. After that the ore was roasted for 150 years, until 1652, in earthen vessels at various sites in the woods around Idrija. Up to present 21 localities of ancient roasting sites were established.From the roasting areas Frbej‘ene trate, lying on a wide dolomitic terrace on the left side of the road from Idrija to ^ekovnik, 3 soil profiles are discussed. In all three profiles in the upper, organic matter rich soil horizon very high mercury contents (from 3 to 4,000mg/kg were found. In two profiles the contents rapidly decrease with depth, to about 10- times lower values already at 0.5 m. Below that, the mercury contents decrease slowly, to reach at the 1.3 m depth a few mg/kg metal. In the third profile the upper humic layer is followed downward by an additional humic layer containing very abundant pottery fragments. In this layer the maximum mercury contents were determined, 7.474 mg/kg Hg. The underlying loamy soil contains between 1000 and 2000 mg/kg mercury. Pšenk is one of the larger localities of roasting vessels fragments. It is located at Lačna voda brook below Hlev{e, above its confluence with the Padar ravine. The most abundant pottery remains are found in the upper western margin of the area, just below the way to Hleviše. The considered geochemical profile P{enk contains at the top a 45 cm thick humic layer with 4,000 to 5,000 mg/kg mercury. Deeper the contents fall to around 100 mg/kg mercury. The alculations result in an estimated amount of 1.4 t mercury still present at the P{enk locality, and in about 40 t of mercury on all roasting sites described up to present.The determined mercury contents in soils at old roasting sites are very high, and they surpass all hitherto described localities at Idrija and in the surroundings.

[Study on tetrodotoxin detection and toxic puffer fish identification of roasted fish fillet at the retail in Beijing and Qingdao].

Science.gov (United States)

Shen, Qing; Jiang, Tao; Li, Nan; Wang, Jiahui; Han, Chunhui; Zhang, Jing; Xu, Jin; Zhang, Dongfeng; Li, Fengqin

2014-11-01

The roasted fish fillet sample at the retail collected in Beijing and Qingdao were detected for TTX, and the TTX positive samples was analyzed for fish species identification. TTX was tested by EUSA method and the cytochrome c oxidase I (COI) genome of TTX-positive samples was extracted and identified by DNA barcode. Totally, 90 samples were tested by EUSA and 58 (64.4%) samples were positive for TTX with the levels ranging from 0.10 mg/kg to 63.81 mg/kg. Among the TTX positive samples, 24 (41.3%) were identified containing toxic puffer fish and 21 (87.5%) were Lagocephalus lunaris, the highly toxic puffer fish. Some roasted fish fillet samples obtained from the retail in two cities were positive for TTX and contained toxic puffer fish. Based on these results, we suggest that roasted fish fillet producers should prevent toxic puffer fish from mixing in the raw material and the I regulators should strengthen the TTX surveillance and product labeling supervision of roasted fish fillet.

Inactivation of Salmonella on pecan nutmeats by hot air treatment and oil roasting.

Science.gov (United States)

Beuchat, Larry R; Mann, David A

2011-09-01

Studies were done to determine the effectiveness of hot air drying, dry roasting, and oil roasting in killing Salmonella on pecan nutmeats. Pecan halves and pieces were inoculated by immersion in a five-serotype suspension of Salmonella or by surface application of powdered chalk containing the pathogen. Hot air treatment of low-moisture (2.8 to 4.1%) and high-moisture (10.5 to 11.2%) immersion-inoculated nutmeats (initial population, 6.18 to 7.16 log CFU/g) at 120°C for 20 min reduced the number of Salmonella by 1.18 to 1.26 and 1.89 to 2.04 log CFU/g, respectively. However, regardless of the moisture content, hot air treatment of pecan halves containing 0.77 log CFU/g at 120°C for 20 min failed to eliminate Salmonella. Reductions were >7 log CFU/g when dry pieces were dry roasted at 160°C for 15 min. Treatment of halves at 140°C for 20 min, 150°C for 15 min, or 170°C for 10 min reduced Salmonella by 5 log CFU/g. The pathogen was slightly more heat resistant in immersion-inoculated nutmeats than on surface-inoculated nutmeats. Exposure of immersion-inoculated pieces to peanut oil at 127°C for 1.5 min or 132°C for 1.0 min reduced the number of Salmonella by 5 log CFU/g. Treatment of halves at 138°C for 2.0 min reduced Salmonella by 5 log CFU/g; treatment at 132°C for 2.5 to 4.0 min did not always achieve this reduction. Hot air treatment cannot be relied upon to reduce Salmonella by 5 log CFU/g of raw pecan nutmeats without changing sensory qualities. Treatment temperatures and times typically used to oil roast nutmeats appear to be sufficient to reduce Salmonella by 5 log CFU/g.

Identification and in vitro cytotoxicity of ochratoxin A degradation products formed during coffee roasting.

Science.gov (United States)

Cramer, Benedikt; Königs, Maika; Humpf, Hans-Ulrich

2008-07-23

The mycotoxin ochratoxin A is degraded by up to 90% during coffee roasting. In order to investigate this degradation, model heating experiments with ochratoxin A were carried out, and the reaction products were analyzed by HPLC-DAD and HPLC-MS/MS. Two ochratoxin A degradation products were identified, and their structure and absolute configuration were determined. As degradation reactions, the isomerization to 14-(R)-ochratoxin A and the decarboxylation to 14-decarboxy-ochratoxin A were identified. Subsequently, an analytical method for the determination of these compounds in roasted coffee was developed. Quantification was carried out by HPLC-MS/MS and the use of stable isotope dilution analysis. By using this method for the analysis of 15 coffee samples from the German market, it could be shown that, during coffee roasting, the ochratoxin A diastereomer 14-(R)-ochratoxin A was formed in amounts of up to 25.6% relative to ochratoxin A. The decarboxylation product was formed only in traces. For toxicity evaluations, first preliminary cell culture assays were performed with the two new substances. Both degradation products exhibited higher IC50 values and caused apoptotic effects with higher concentrations than ochratoxin A in cultured human kidney epithelial cells. Thus, these cell culture data suggest that the degradation products are less cytotoxic than ochratoxin A.

Comparison of Ultrasound-Assisted and Regular Leaching of Vanadium and Chromium from Roasted High Chromium Vanadium Slag

Science.gov (United States)

Wen, Jing; Jiang, Tao; Gao, Huiyang; Liu, Yajing; Zheng, Xiaole; Xue, Xiangxin

2018-02-01

Ultrasound-assisted leaching (UAL) was used for vanadium and chromium leaching from roasted material obtained by the calcification roasting of high-chromium-vanadium slag. UAL was compared with regular leaching. The effect of the leaching time and temperature, acid concentration, and liquid-solid ratio on the vanadium and chromium leaching behaviors was investigated. The UAL mechanism was determined from particle-size-distribution and microstructure analyses. UAL decreased the reaction time and leaching temperature significantly. Furthermore, 96.67% vanadium and less than 1% chromium were leached at 60°C for 60 min with 20% H2SO4 at a liquid-solid ratio of 8, which was higher than the maximum vanadium leaching rate of 90.89% obtained using regular leaching at 80°C for 120 min. Ultrasonic waves broke and dispersed the solid sample because of ultrasonic cavitation, which increased the contact area of the roasted sample and the leaching medium, the solid-liquid mass transfer, and the vanadium leaching rate.

N transfer in three species grass-clover mixtures with chicory, ribwort plantain or caraway

DEFF Research Database (Denmark)

Dhamala, Nawa Raj; Rasmussen, Jim; Carlsson, Georg

2017-01-01

Background and aimsThere is substantial evidence that legume-derived Nitrogen (N) is transferred to neighboring non-legumes in grassland mixtures. However, there is sparse information about how deep rooted non-legume forage herbs (forbs) influence N transfer in multi-species grasslands. Methodology......Red clover (Trifolium pretense L.) was grown together with perennial ryegrass (Lolium perenne L.) and one of three forb species: chicory (Cichorium intybus L.), ribwort plantain (Plantago lanceolata L.) or caraway (Carum carvi L.) in a field experiment. During the first year after the establishment, red...... clover leaves were labeled with 15N-urea to determine the N transfer from red clover to companion ryegrass and forbs. ResultsOn an annual basis, up to 15 % of red clover N was transferred to the companion ryegrass and forbs, but predominantly to the grass. The forb species did not differ in their ability...

Effect of roasting on the carbohydrate composition of Coffea arabica beans.

NARCIS (Netherlands)

Oosterveld, A.; Voragen, A.G.J.; Schols, H.A.

2003-01-01

Coffee beans (arabica) with different degrees of roast were sequentially extracted with water (90 °C, 1 h), water (170 °C, 30 min), and 0.05 M NaOH (0 °C, 1 h). The amount and composition of polysaccharides, oligosaccharides and monosaccharides in the extracts and residues were analyzed. The results

prevalence of escherichia coli 0157:h7 in fresh and roasted beef

African Journals Online (AJOL)

DR. AMINU

The prevalence of Enterohemorrhagic Escherichia coli 0157:H7 in 300 fresh beef and 150 roasted beef samples from ... likely cause of E. coli O157:H7 infection is undercooked ground beef. ..... coli O157:H7 in a sheep model. Appl. Environ.

Microwave alkaline roasting-water dissolving process for germanium extraction from zinc oxide dust and its analysis by response surface methodology (RSM)

Science.gov (United States)

Wang, Wankun; Wang, Fuchun; Lu, Fanghai

2017-12-01

Microwave alkaline roasting-water dissolving process was proposed to improve the germanium (Ge) extraction from zinc oxide (ZnO) dust. The effects of important parameters were investigated and the process conditions were optimized using response surface methodology (RSM). The Ge extraction is consistent with the linear polynomial model type. Alkali-material ratio, microwave heating temperature and leaching temperature are the significant factors for this process. The optimized conditions are obtained as follows, alkali-material ratio of 0.9 kg/kg, aging time of 1.12 day, microwave heating at 658 K for 10 min, liquid-solid ratio of 4.31 L/kg, leaching temperature at 330 K, leaching time of 47 min with the Ge extraction about 99.38%. It is in consistence with the predictive value of 99.31%. Compared to the existed alkaline roasting process heated by electric furnace in literature, the alkaline roasting temperature and holding time. It shows a good prospect on leaching Ge from ZnO dust with microwave alkaline roasting-water dissolving process.

Geographic determination of the growing origins of Jamaican and international coffee using instrumental neutron activation analysis and other methods

International Nuclear Information System (INIS)

Antoine, J.M.R.; Hoo Fung, L.A.; Grant, Ch.N.

2016-01-01

This study was undertaken to determine whether elemental analysis could distinguish the growing origins of Jamaican versus international coffee and identify intra-island growing regions. Twenty-four samples of roasted and ground coffee and soluble coffee were collected and analysed using instrumental neutron activation analysis and inductively coupled plasma optical emission spectroscopy. Sixteen elements were selected for statistical evaluation. Soluble clustered discretely from roasted and ground samples. The distinction among roasted and ground samples was not as discrete. Geographic growing regions could be determined by statistical analysis; separating the growing sub-regions in Jamaica would require additional analyses. (author)

Homostachydrine (pipecolic acid betaine) as authentication marker of roasted blends of Coffea arabica and Coffea canephora (Robusta) beans.

Science.gov (United States)

Servillo, Luigi; Giovane, Alfonso; Casale, Rosario; Cautela, Domenico; D'Onofrio, Nunzia; Balestrieri, Maria Luisa; Castaldo, Domenico

2016-08-15

The occurrence of pipecolic acid betaine (homostachydrine) and its biosynthetic precursor N-methylpipecolic acid was detected for the first time in green coffee beans of Robusta and Arabica species. The analyses were conducted by HPLC-ESI tandem mass spectrometry and the metabolites identified by product ion spectra and comparison with authentic standards. N-methylpipecolic acid was found at similar levels in green coffee beans of Robusta and Arabica, whereas a noticeable difference of homostachydrine content was observed between the two green coffee bean species. Interestingly, homostachydrine content was found to be unaffected by coffee bean roasting treatment because of a noticeable heat stability, a feature that makes this compound a candidate marker to determine the content of Robusta and Arabica species in roasted coffee blends. To this end, a number of certified pure Arabica and Robusta green beans were analyzed for their homostachydrine content. Results showed that homostachydrine content was 1.5±0.5mg/kg in Arabica beans and 31.0±10.0mg/kg in Robusta beans. Finally, to further support the suitability of homostachydrine as quality marker of roasted blends of Arabica and Robusta coffee beans, commercial samples of roasted ground coffee blends were analyzed and the correspondence between the derived percentages of Arabica and Robusta beans with those declared on packages by manufacturers was verified. Copyright © 2016 Elsevier Ltd. All rights reserved.

Impact of fermentation, drying, roasting and Dutch processing on flavan-3-ol stereochemistry in cacao beans and cocoa ingredients.

Science.gov (United States)

Hurst, W Jeffrey; Krake, Susann H; Bergmeier, Stephen C; Payne, Mark J; Miller, Kenneth B; Stuart, David A

2011-09-14

This paper reports a systematic study of the level of flavan-3-ol monomers during typical processing steps as cacao beans are dried, fermented and roasted and the results of Dutch-processing. Methods have been used that resolve the stereoisomers of epicatechin and catechin. In beans harvested from unripe and ripe cacao pods, we find only (-)-epicatechin and (+)-catechin with (-)-epicatechin being by far the predominant isomer. When beans are fermented there is a large loss of both (-)-epicatechin and (+)-catechin, but also the formation of (-)-catechin. We hypothesize that the heat of fermentation may, in part, be responsible for the formation of this enantiomer. When beans are progressively roasted at conditions described as low, medium and high roast conditions, there is a progressive loss of (-)-epicatechin and (+)-catechin and an increase in (-)-catechin with the higher roast levels. When natural and Dutch-processed cacao powders are analyzed, there is progressive loss of both (-)-epicatechin and (+)-catechin with lesser losses of (-)-catechin. We thus observe that in even lightly Dutch-processed powder, the level of (-)-catechin exceeds the level of (-)-epicatechin. The results indicate that much of the increase in the level of (-)-catechin observed during various processing steps may be the result of heat-related epimerization from (-)-epicatechin. These results are discussed with reference to the reported preferred order of absorption of (-)-epicatechin > (+)-catechin > (-)-catechin. These results are also discussed with respect to the balance that must be struck between the beneficial impact of fermentation and roasting on chocolate flavor and the healthful benefits of chocolate and cocoa powder that result in part from the flavan-3-ol monomers.

Impact of fermentation, drying, roasting and Dutch processing on flavan-3-ol stereochemistry in cacao beans and cocoa ingredients

Science.gov (United States)

2011-01-01

This paper reports a systematic study of the level of flavan-3-ol monomers during typical processing steps as cacao beans are dried, fermented and roasted and the results of Dutch-processing. Methods have been used that resolve the stereoisomers of epicatechin and catechin. In beans harvested from unripe and ripe cacao pods, we find only (-)-epicatechin and (+)-catechin with (-)-epicatechin being by far the predominant isomer. When beans are fermented there is a large loss of both (-)-epicatechin and (+)-catechin, but also the formation of (-)-catechin. We hypothesize that the heat of fermentation may, in part, be responsible for the formation of this enantiomer. When beans are progressively roasted at conditions described as low, medium and high roast conditions, there is a progressive loss of (-)-epicatechin and (+)-catechin and an increase in (-)-catechin with the higher roast levels. When natural and Dutch-processed cacao powders are analyzed, there is progressive loss of both (-)-epicatechin and (+)-catechin with lesser losses of (-)-catechin. We thus observe that in even lightly Dutch-processed powder, the level of (-)-catechin exceeds the level of (-)-epicatechin. The results indicate that much of the increase in the level of (-)-catechin observed during various processing steps may be the result of heat-related epimerization from (-)-epicatechin. These results are discussed with reference to the reported preferred order of absorption of (-)-epicatechin > (+)-catechin > (-)-catechin. These results are also discussed with respect to the balance that must be struck between the beneficial impact of fermentation and roasting on chocolate flavor and the healthful benefits of chocolate and cocoa powder that result in part from the flavan-3-ol monomers. PMID:21917164

Real-time monitoring of a coffee roasting process with near infrared spectroscopy using multivariate statistical analysis: A feasibility study.

Science.gov (United States)

Catelani, Tiago A; Santos, João Rodrigo; Páscoa, Ricardo N M J; Pezza, Leonardo; Pezza, Helena R; Lopes, João A

2018-03-01

This work proposes the use of near infrared (NIR) spectroscopy in diffuse reflectance mode and multivariate statistical process control (MSPC) based on principal component analysis (PCA) for real-time monitoring of the coffee roasting process. The main objective was the development of a MSPC methodology able to early detect disturbances to the roasting process resourcing to real-time acquisition of NIR spectra. A total of fifteen roasting batches were defined according to an experimental design to develop the MSPC models. This methodology was tested on a set of five batches where disturbances of different nature were imposed to simulate real faulty situations. Some of these batches were used to optimize the model while the remaining was used to test the methodology. A modelling strategy based on a time sliding window provided the best results in terms of distinguishing batches with and without disturbances, resourcing to typical MSPC charts: Hotelling's T 2 and squared predicted error statistics. A PCA model encompassing a time window of four minutes with three principal components was able to efficiently detect all disturbances assayed. NIR spectroscopy combined with the MSPC approach proved to be an adequate auxiliary tool for coffee roasters to detect faults in a conventional roasting process in real-time. Copyright © 2017 Elsevier B.V. All rights reserved.

Roasted hazelnuts-allergenic activity evaluated by double-blind, placebo-controlled food challenge

DEFF Research Database (Denmark)

Hansen, K.S.; Ballmer-Weber, B.K.; Luttkopf, D.

2003-01-01

Allergy to hazelnuts is a common example of birch pollen related food allergy. Symptoms upon ingestion are often confined to the mouth and throat, but severe systemic reactions have been described in some patients. The aim of the study was to evaluate the reduction in allergenicity by roasting...

Diacetyl and 2,3-pentanedione in breathing zone and area air during large-scale commercial coffee roasting, blending and grinding processes

Directory of Open Access Journals (Sweden)

Michael J. McCoy

Full Text Available Recently described scientific literature has identified the airborne presence of 2,3-butanedione (diacetyl and 2,3-pentanedione at concentrations approaching or potentially exceeding the current American Conference of Industrial Hygienists’ (ACGIH Threshold Limit Values (TLVs at commercial coffee roasting and production facilities. Newly established National Institutes of Occupational Safety and Health (NIOSH Recommended Exposure Limits for diacetyl and 2,3-pentanedione are even more conservative. Chronic exposure to these alpha-diketones at elevated airborne concentrations has been associated with lung damage, specifically bronchiolitis obliterans, most notably in industrial food processing facilities.Workers at a large commercial coffee roaster were monitored for both eight-hour and task-based, short-term, 15-min sample durations for airborne concentrations of these alpha-diketones during specific work processes, including the coffee bean roasting, blending and grinding processes, during two separate 8-h work periods. Additionally, the authors performed real-time Fourier transform infrared spectroscopy (FTIR analysis of the workers’ breathing zone as well as the area workplace air for the presence of organic compounds to determine the sources, as well as quantitate and identify various organic compounds proximal to the roasting and grinding processes. Real-time FTIR measurements provided both the identification and quantitation of diacetyl and 2,3-pentanedione, as well as other organic compounds generated during coffee bean roasting and grinding operations.Airborne concentrations of diacetyl in the workers’ breathing zone, as eight-hour time-weighted averages were less than the ACGIH TLVs for diacetyl, while concentrations of 2,3-pentanedione were below the limit of detection in all samples. Short-term breathing zone samples revealed airborne concentrations for diacetyl that exceeded the ACGIH short-term exposure limit of 0

Effects of roasting temperature and duration on fatty acid composition, phenolic composition, Maillard reaction degree and antioxidant attribute of almond (Prunus dulcis) kernel.

Science.gov (United States)

Lin, Jau-Tien; Liu, Shih-Chun; Hu, Chao-Chin; Shyu, Yung-Shin; Hsu, Chia-Ying; Yang, Deng-Jye

2016-01-01

Roasting treatment increased levels of unsaturated fatty acids (linoleic, oleic and elaidic acids) as well as saturated fatty acids (palmitic and stearic acids) in almond (Prunus dulcis) kernel oils with temperature (150 or 180 °C) and duration (5, 10 or 20 min). Nonetheless, higher temperature (200 °C) and longer duration (10 or 20 min) roasting might result in breakdown of fatty acids especially for unsaturated fatty acids. Phenolic components (total phenols, flavonoids, condensed tannins and phenolic acids) of almond kernels substantially lost in the initial phase; afterward these components gradually increased with roasting temperature and duration. Similar results also observed for their antioxidant activities (scavenging DPPH and ABTS(+) radicals and ferric reducing power). The changes of phenolic acid and flavonoid compositions were also determined by HPLC. Maillard reaction products (estimated with non-enzymatic browning index) also increased with roasting temperature and duration; they might also contribute to enhancing the antioxidant attributes. Copyright © 2015 Elsevier Ltd. All rights reserved.

Removal of uranium and gross radioactivity from coal bottom ash by CaCl{sub 2} roasting followed by HNO{sub 3} leaching

Energy Technology Data Exchange (ETDEWEB)

Lei, Xuefei; Qi, Guangxia; Sun, Yinglong; Xu, Hui; Wang, Yi, E-mail: yi_wang@tsinghua.edu.cn

2014-07-15

Highlight: • Roasting the ash with CaCl{sub 2} enhanced the removal of uranium and gross radioactivity. • 87.3% of the total uranium was removed via the optimized roast-leach process. • Nearly 90% of gross α and β radioactivity was removed via the roast-leach process. • Molten CaCl{sub 2} promoted the incorporation of Ca and Al into Si-O matrices in ash. • Radionuclides were removed by the acid decomposition of newly formed silicates. - Abstract: A roast-leach method using CaCl{sub 2} and HNO{sub 3} to remove uranium and gross radioactivity in coal bottom ash was investigated. Heat treatment of the ash with 100% CaCl{sub 2} (900 °C, 2 h) significantly enhanced uranium leachability (>95%) compared with direct acid-leaching (22.6–25.5%). The removal efficiency of uranium and gross radioactivity increased steeply with increasing CaCl{sub 2} content, from 10% to 50%, and a HNO{sub 3} leaching time from 5 min to 1 h, but remained nearly constant or decreased slightly with increasing CaCl{sub 2} dosage >50% or acid-leaching time >1 h. The majority of the uranium (87.3%), gross α (92.9%) and gross β (84.9%) were removed under the optimized roast-leach conditions (50% CaCl{sub 2}, 1 M HNO{sub 3} leaching for 1 h). The mineralogical characteristics of roasted clinker indicated that molten CaCl{sub 2} promoted the incorporation of Ca into silica and silicates and resulted in its progressive susceptibility to acid attack. Uranium and other radionuclides, most likely present in the form of silicates or in association with miscellaneous silicates in the highest density fraction (>2.5 g mL{sup −1}), were probably leached out as the result of the acid decomposition of newly formed “gelatinizing silicates”.

Procyanidin A2 and Its Degradation Products in Raw, Fermented, and Roasted Cocoa.

Science.gov (United States)

De Taeye, Cédric; Caullet, Gilles; Eyamo Evina, Victor Jos; Collin, Sonia

2017-03-01

Cocoa is known as an important source of flavan-3-ols, but their fate "from the bean to the bar" is not yet clear. Here, procyanidin A2 found in native cocoa beans (9-13 mg/kg) appeared partially epimerized into A2 E1 through fermentation, whereas a second epimer (A2 E2 ) emerged after roasting. At m/z 575, dehydrodiepicatechin A was revealed to be the major HPLC peak before fermentation, whereas F1, a marker of well-conducted fermentations, becomes the most intense after roasting. RP-HPLC-ESI(-)-HRMS/MS analysis performed on a procyanidin A2 model medium after 12 h at 90 °C revealed many more degradation products than those identified in fermented cocoa, including the last epimer of A2, A2 open structure intermediates (m/z 577), and oxidized A-type dimers (m/z 573).

Performance of Rotary Cutter Type Breaking Machine for Breakingand Deshelling Cocoa Roasted Beans

Directory of Open Access Journals (Sweden)

Sukrisno Widyotomo

2005-12-01

Full Text Available Conversion of cocoa beans to chocolate product is, therefore, one of the promising alternatives to increase the value added of dried cocoa beans. On the other hand, the development of chocolate industry requires an appropriate technology that is not available yet for small or medium scale of business. Breaking and deshelling cocoa roasted beans is one important steps in cocoa processing to ascertain good chocolate quality. The aim of this research is to study performance of rotary cutter type breaking machine for breaking and deshelling cocoa roasted beans. Indonesian Coffee and Cocoa Research Institute has designed and tested a rotary cutter type breaking machine for breaking and deshelling cocoa roasted beans. Breaker unit has rotated by ½ HP power, single phase, 110/220 V and 1440 rpm. Transmission system that use for rotating breaker unit is pulley and single V belt. Centrifugal blower as separator unit between cotyledon and shell has specification 0.5 m 3 /min air flow, 780 Pa, 370 W, and 220 V. Field tests showed that the optimum capacity of the machine was 268 kg/h with 500 rpm speed of rotary cutter, 2,8 m/s separator air flow, and power require was 833 W. Percentage product in outlet 1 and 2 were 94.5% and 5.5%. Particle distribution from outlet 1 was 92% as cotyledon, 8% as shell in cotyledon and on outlet 2 was 97% as shell, 3% as cotyledon in shell. Key words:cocoa, breaking, rotary cutter, quality.

Impact of fermentation, drying, roasting, and Dutch processing on epicatechin and catechin content of cacao beans and cocoa ingredients.

Science.gov (United States)

Payne, Mark J; Hurst, W Jeffrey; Miller, Kenneth B; Rank, Craig; Stuart, David A

2010-10-13

Low molecular weight flavan-3-ols are thought to be responsible, in part, for the cardiovascular benefits associated with cocoa powder and dark chocolate. The levels of epicatechin and catechin were determined in raw and conventionally fermented cacao beans and during conventional processing, which included drying, roasting, and Dutch (alkali) processing. Unripe cacao beans had 29% higher levels of epicatechin and the same level of catechin compared to fully ripe beans. Drying had minimal effect on the epicatechin and catechin levels. Substantial decreases (>80%) in catechin and epicatechin levels were observed in fermented versus unfermented beans. When both Ivory Coast and Papua New Guinea beans were subjected to roasting under controlled conditions, there was a distinct loss of epicatechin when bean temperatures exceeded 70 °C. When cacao beans were roasted to 120 °C, the catechin level in beans increased by 696% in unfermented beans, by 650% in Ivory Coast beans, and by 640% in Papua New Guinea fermented beans compared to the same unroasted beans. These results suggest that roasting in excess of 70 °C generates significant amounts of (-)-catechin, probably due to epimerization of (-)-epicatechin. Compared to natural cocoa powders, Dutch processing caused a loss in both epicatechin (up to 98%) and catechin (up to 80%). The epicatechin/catechin ratio is proposed as a useful and sensitive indicator for the processing history of cacao beans.

Nutritional value of raw soybeans, extruded soybeans, roasted soybeans and tallow as fat sources in early lactating dairy cows.

Science.gov (United States)

Amanlou, H; Maheri-Sis, N; Bassiri, S; Mirza-Aghazadeh, A; Salamatdust, R; Moosavi, A; Karimi, V

2012-01-01

Thirty multiparous Holstein cows (29.8 ± 4.01days in milk; 671.6 ± 31.47 kg of body weight) were used in a completely randomized design to compare nutritional value of four fat sources including tallow, raw soybeans, extruded soybeans and roasted soybeans for 8 weeks. Experimental diets were a control containing 27.4 % alfalfa silage, 22.5% corn silage, and 50.1% concentrate, and four diets with either tallow, raw soybean, extruded soybean, or roasted soybean added to provide 1.93% supplemental fat. Dry matter and NEL intakes were similar among treatments, while cows fed fat diets had significantly (Pfat. Supplemental fat, whether tallow or full fat soybeans increased milk production (1.89-2.45 kg/d; PMilk fat yield and percentage of cows fed fat-supplemented diets were significantly (Pfat-supplemented diets, roasted soybean caused highest milk fat yield and extruded soybean caused lowest milk fat yield. There was no significant effect of supplemental fat on the milk protein and lactose content and yield. Feed efficiency of fat-supplemented diets was significantly (Pfat sources on production response of cows, fat originating from heat-treated soybean help to minimize imported RUP (rumen undegradable protein) sources level as fish meal in comparison with tallow and raw soybean oil. In the Current study, there was no statistical significance among nutritional values of oil from extruded soybeans and roasted soybeans.

Profiling of major fatty acids in different raw and roasted sesame ...

African Journals Online (AJOL)

The aim of this study was to investigate the fatty acids profile of five sesame cultivars including Branching Naz, Darab, Karaj, Dezful and Black sesame and the effect of time and temperature roasting procedure. The seeds oil content varied from 43±0.28 to 47±0.41% with the average content of 44.4±1.87%. Darab and Black ...

Improvement Utilization Efficiency of Sunflower Meal as a Feed for Ruminant Animals

International Nuclear Information System (INIS)

Hassan, S.; AL-Sultan, A.; AL-Shekhly, M.

2001-01-01

This research was conducted to study the effect of blood, formaldehyde, heating or roasting on sunflower meal including chemical composition, particle size, solubility, in vitro digestion coefficient, dry matter and nitrogen degradability and true nitrogen digestion coefficient. Results of chemical composition indicated that treatments caused high significant (P<0.01) differences in comparison with untreated meal particularly in protein. It was shown that treatment with blood or roasting caused an increase in protein percentage about 7.75% and 3.81%; respectively. Treatments casued a highly significant (P<0.01) increase in particle size and reduction in small particle ratio in comparison with untreated meal. Superiority was for blood treatment. Meanwhile, solubility results reflected no significant differences between used solutions . Different treatments tended to reduce solubility compared to untreated meal. Significant reduction (p<0.01) in nitrogen solubility was for treating meal with blood or roasting . Results indicated that treatment tended to reduce (P<0.01) dry and organic mater digestion coefficients in comparison with untreated meal. Dry matter and nitrogen degradability was greatly reduced (P<0.01) compared to untreated meal, especially blood and roasting treatments . True nitrogen digestion coefficient showed high significance (P<0.01) due to treatment . This study indicated that sunflower meal protein could be protected effectively from degradation in rumen by treatment with blood or roasting without any inverse effect on nitrogen digestion and absorbability in ruminant animal abomasum and small intestine. (authors) 32 refs., 6 tabs

Vanadium recovery process

International Nuclear Information System (INIS)

Pyrih, R.Z.; Rickard, R.S.

1978-01-01

A process for recovering vanadium values from carbonaceous type vanadium ores, and vanadium scrap, such as vanadium contaminated spent catalyst, is disclosed which comprises roasting the vanadium containing material in air at a temperature less than about 600 0 C to produce a material substantially devoid of organic matter, subjecting said roasted material to a further oxidizing roast in an oxygen atmosphere at a temperature of at least about 800 0 C for a period sufficient to convert substantially all of the vanadium to the soluble form, leaching the calcine with a suitable dilute mineral acid or water at a pH of neutral to about 2 to recover vanadium values, precipitating vanadium values as iron vanadate from the leach solution with a soluble iron compound at a pH from neutral to about 1, and recovering ferrovanadium from the iron vanadate by a reduction vacuum smelting operation. The conversion of vanadium in the ore to the soluble form by the oxidizing roast is accomplished without the addition of an alkaline salt during calcining

Assessment of the sensitizing potential of processed peanut proteins in Brown Norway rats: roasting does not enhance allergenicity.

Directory of Open Access Journals (Sweden)

Stine Kroghsbo

Full Text Available BACKGROUND: IgE-binding of process-modified foods or proteins is the most common method for examination of how food processing affects allergenicity of food allergens. How processing affects sensitization capacity is generally studied by administration of purified food proteins or food extracts and not allergens present in their natural food matrix. OBJECTIVES: The aim was to investigate if thermal processing increases sensitization potential of whole peanuts via the oral route. In parallel, the effect of heating on sensitization potential of the major peanut allergen Ara h 1 was assessed via the intraperitoneal route. METHODS: Sensitization potential of processed peanut products and Ara h 1 was examined in Brown Norway (BN rats by oral administration of blanched or oil-roasted peanuts or peanut butter or by intraperitoneal immunization of purified native (N-, heated (H- or heat glycated (G-Ara h 1. Levels of specific IgG and IgE were determined by ELISA and IgE functionality was examined by rat basophilic leukemia (RBL cell assay. RESULTS: In rats dosed orally, roasted peanuts induced significant higher levels of specific IgE to NAra h 1 and 2 than blanched peanuts or peanut butter but with the lowest level of RBL degranulation. However, extract from roasted peanuts was found to be a superior elicitor of RBL degranulation. Process-modified Ara h 1 had similar sensitizing capacity as NAra h 1 but specific IgE reacted more readily with process-modified Ara h 1 than with native. CONCLUSIONS: Peanut products induce functional specific IgE when dosed orally to BN rats. Roasted peanuts do not have a higher sensitizing capacity than blanched peanuts. In spite of this, extract from roasted peanuts is a superior elicitor of RBL cell degranulation irrespectively of the peanut product used for sensitization. The results also suggest that new epitopes are formed or disclosed by heating Ara h 1 without glucose.

Diacetyl and 2,3-pentanedione in breathing zone and area air during large-scale commercial coffee roasting, blending and grinding processes.

Science.gov (United States)

McCoy, Michael J; Hoppe Parr, Kimberly A; Anderson, Kim E; Cornish, Jim; Haapala, Matti; Greivell, John

2017-01-01

Recently described scientific literature has identified the airborne presence of 2,3-butanedione (diacetyl) and 2,3-pentanedione at concentrations approaching or potentially exceeding the current American Conference of Industrial Hygienists' (ACGIH) Threshold Limit Values (TLVs) at commercial coffee roasting and production facilities. Newly established National Institutes of Occupational Safety and Health (NIOSH) Recommended Exposure Limits for diacetyl and 2,3-pentanedione are even more conservative. Chronic exposure to these alpha-diketones at elevated airborne concentrations has been associated with lung damage, specifically bronchiolitis obliterans, most notably in industrial food processing facilities. Workers at a large commercial coffee roaster were monitored for both eight-hour and task-based, short-term, 15-min sample durations for airborne concentrations of these alpha-diketones during specific work processes, including the coffee bean roasting, blending and grinding processes, during two separate 8-h work periods. Additionally, the authors performed real-time Fourier transform infrared spectroscopy (FTIR) analysis of the workers' breathing zone as well as the area workplace air for the presence of organic compounds to determine the sources, as well as quantitate and identify various organic compounds proximal to the roasting and grinding processes. Real-time FTIR measurements provided both the identification and quantitation of diacetyl and 2,3-pentanedione, as well as other organic compounds generated during coffee bean roasting and grinding operations. Airborne concentrations of diacetyl in the workers' breathing zone, as eight-hour time-weighted averages were less than the ACGIH TLVs for diacetyl, while concentrations of 2,3-pentanedione were below the limit of detection in all samples. Short-term breathing zone samples revealed airborne concentrations for diacetyl that exceeded the ACGIH short-term exposure limit of 0.02 parts per million (ppm) in

Analysis of plasticiser migration to meat roasted in plastic bags by SPME-GC/MS.

Science.gov (United States)

Moreira, Miriany Avelino; André, Leiliane Coelho; Cardeal, Zenilda de Lourdes

2015-07-01

Plasticisers are compounds used in the polymer industry to increase the flexibility of plastics. Some of these compounds cause endocrine dysfunction in humans and animals by interfering with the production, release, transport, metabolism, binding or elimination of natural hormones in the body and are therefore recognised as endocrine disruptors. This paper describes cold-fibre solid-phase microextraction as a sampling technique to analyse eight plasticisers in spices and roasted chicken meat stored in plastic bags by gas chromatography-mass spectrometry. Limits of detection for this method ranged from 0.01 to 0.18 μg kg(-)(1). Diisobutyl phthalate and dibutyl phthalate were found in the samples of spices and roasted chicken meat. The highest concentrations of plasticisers were found in the spices used to cook the chicken meat. Copyright © 2015 Elsevier Ltd. All rights reserved.

A method for recovery of iron, titanium, and vanadium from vanadium-bearing titanomagnetite

Science.gov (United States)

Zhang, Yi-min; Wang, Li-na; Chen, De-sheng; Wang, Wei-jing; Liu, Ya-hui; Zhao, Hong-xin; Qi, Tao

2018-02-01

An innovative method for recovering valuable elements from vanadium-bearing titanomagnetite is proposed. This method involves two procedures: low-temperature roasting of vanadium-bearing titanomagnetite and water leaching of roasting slag. During the roasting process, the reduction of iron oxides to metallic iron, the sodium oxidation of vanadium oxides to water-soluble sodium vanadate, and the smelting separation of metallic iron and slag were accomplished simultaneously. Optimal roasting conditions for iron/slag separation were achieved with a mixture thickness of 42.5 mm, a roasting temperature of 1200°C, a residence time of 2 h, a molar ratio of C/O of 1.7, and a sodium carbonate addition of 70wt%, as well as with the use of anthracite as a reductant. Under the optimal conditions, 93.67% iron from the raw ore was recovered in the form of iron nugget with 95.44% iron grade. After a water leaching process, 85.61% of the vanadium from the roasting slag was leached, confirming the sodium oxidation of most of the vanadium oxides to water-soluble sodium vanadate during the roasting process. The total recoveries of iron, vanadium, and titanium were 93.67%, 72.68%, and 99.72%, respectively.

Anglesite and silver recovery from jarosite residues through roasting and sulfidization-flotation in zinc hydrometallurgy.

Science.gov (United States)

Han, Haisheng; Sun, Wei; Hu, Yuehua; Jia, Baoliang; Tang, Honghu

2014-08-15

Hazardous jarosite residues contain abundant valuable minerals that are difficult to be recovered by traditional flotation process. This study presents a new route, roasting combined with sulfidization-flotation, for the recovery of anglesite and silver from jarosite residues of zinc hydrometallurgy. Surface appearance and elemental distribution of jarosite residues was examined by scanning electron microscopy and energy dispersive X-ray spectrometry analysis, respectively. Decomposition and transformation mechanisms of jarosite residues were illustrated by differential thermal analysis. Results showed that after roasting combined with flotation, the grade and recovery of lead were 43.89% and 66.86%, respectively, and those of silver were 1.3 kg/t and 81.60%, respectively. At 600-700 °C, jarosite was decomposed to release encapsulated valuable minerals such as anglesite (PbSO4) and silver mineral; silver jarosite decomposed into silver sulfate (Ag2SO4); and zinc ferrite (ZnO · Fe2O3) decomposed into zinc sulfate (ZnSO4) and hematite (Fe2O3). Bared anglesite and silver minerals were modified by sodium sulfide and easily collected by flotation collectors. This study demonstrates that the combination of roasting and sulfidization-flotation provides a promising process for the recovery of zinc, lead, and silver from jarosite residues of zinc hydrometallurgy. Copyright © 2014 Elsevier B.V. All rights reserved.

Responses of milk quality to roasted soybeans, calcium soap and organic mineral supplementation in dairy cattle diets

Directory of Open Access Journals (Sweden)

Adawiah

2006-12-01

Full Text Available Milk quality is affected by feed nutrient either macronutrient or micronutrient. Roasted soayabeans and calcium soap were to increase supply by pas protein and fat to dairy cattle. Thus, organic mineral was to increase bioavailability of feed mineral to animal. The objective of this study was to evaluate roasted soybean, mineral soap and organic mineral supplementation on milk quality of dairy cattle. Twenty lactating Frisian Holstein cows (initial weight 361.4 ± 40.39 kg were assigned into a randomized complete block design with 5 treatments and 4 blocks. The treatments were A: basal diet, B: A + roasted soybean, C: B + calcium soap of corn oil, D: C + calcium soap of corn oil, E: C + calcium soap of fish oil. The experimental diets were offered for 9 and 2 weeks preliminary. The results of the experiment showed that milk protein and lactose were not affected by diets. Milk dry matter of cows fed A, B, and D diets were higher (P<0.05 than those of fed C and E diets. Milk fat of cows fed A, B and D diets were higher (P<0.05 than those of fed C and E diets. Milk density of cows fed B and E diets were higher (p<0.05 than those of fed A, C and D diets. Milk TPC of cows fed B diet were higher (0.05 than those of fed A, C, D, and E diets. It is concluded that milk quality especially milk protein and lactose concentration are not affected by roasted soyabeans, Ca-soap, and organic mineral. Calcium soap of fish oil and organic mineral decrease population of milk bacteria.

Proteomic investigation of protein profile changes and amino acid residue-level modification in cooked lamb longissimus thoracis et lumborum: The effect of roasting.

Science.gov (United States)

Yu, Tzer-Yang; Morton, James D; Clerens, Stefan; Dyer, Jolon M

2016-09-01

Protein modifications of meat cooked by typical dry-heat methods (e.g., roasting) are currently not well understood. The present study utilised a shotgun proteomic approach to examine the molecular-level effect of roasting on thin lamb longissimus thoracis et lumborum patties, in terms of changes to both the protein profile and amino acid residue side-chain modifications. Cooking caused aggregation of actin, myosin heavy chains and sarcoplasmic proteins. Longer roasting time resulted in significantly reduced protein extractability as well as protein truncation involving particularly a number of myofibrillar and sarcoplasmic proteins, e.g., 6-phosphofructokinase, beta-enolase, l-lactate dehydrogenase A chain, alpha-actinin-3, actin and possibly myosin heavy chains. Modifications that have potential influence on nutritional properties, including carboxyethyllysine and a potentially glucose-derived N-terminal Amadori compound, were observed in actin and myoglobin after roasting. This study provided new insights into molecular changes resulting from the dry-heat treatment of meat, such as commonly used in food preparation. Copyright © 2016 Elsevier Ltd. All rights reserved.

Determinação da difusividade efetiva de raiz de chicória Determination of effective diffusivity of chicory root

Directory of Open Access Journals (Sweden)

Rafael A. de Oliveira

2006-04-01

Full Text Available A inulina é um frutooligossacarídeo encontrado em diversos produtos agrícolas, dentre os quais o alho, a banana, a alcachofra de Jerusalém e a raiz de chicória. A inulina é geralmente utilizada em países desenvolvidos, como substituto do açúcar e/ou gordura devido as suas características que a enquadram como alimento funcional e dietético. A raiz de chicória é utilizada como fonte e matéria-prima para a extração comercial de inulina. Os experimentos constituíram-se na secagem das raízes fatiadas em um secador convectivo com fluxo do ar perpendicular, com base em um planejamento fatorial. Pôde-se determinar a difusividade efetiva (variável dependente para cada uma das combinações das variáveis independentes (temperatura e velocidade do ar, sendo as curvas desses resultados ajustadas pela solução da Segunda Lei de Fick e pelo modelo de Page. A difusividade efetiva variou de 3,51 x 10-10 m² s-1 até 10,36 x 10-10 m² s-1. Concluiu-se que, para a região de valores estudada, somente a temperatura do ar é estatisticamente significativa. Obteve-se, assim, modelo matemático de primeira ordem, representando o comportamento da difusividade efetiva em função da temperatura do ar. A melhor condição de secagem obtida foi a que utiliza a maior temperatura de ar de secagem.Inulin is a fructooligosacharide found in diverse agricultural products, amongst them garlic, banana, Jerusalem artichoke and chicory root. Inulin generally is used in developed countries, as a substitute of sugar and/or fat due to its characteristics of fitting as functional and dietary food. Chicory root is usually used as source and raw material for commercial extration of inulin. The experiments consisted on drying sliced chicory roots based on a factorial experimental design in a convective dryer whose alows the air to pass perpendicularly through the tray. Effective diffusivity (dependent variable has been determined for each experimental combination of

Biochemical Characterization of Tunisian Cichorium Intybus L. Roots and Optimization of Ultrasonic Inulin Extraction

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Youkabed Ouederni Zarroug

2016-11-01

Full Text Available In this study Cichorium intybus L. roots were tested for its chemical composition, antioxidant activity, and phenolic profile. Optimization of ultrasonic inulin extraction using response surface methodology (RSM was further investigated. Chicory roots were found to have high value of total carbohydrates (70.43%, soluble fiber (66.93, Neutral detergent fiber (NDF (33.07%, potassium (380 mg/100g, calcium (540 mg/100g and sodium (140 mg/100g. Chicory roots exhibit a high content of flavonoids, polyphenols, and tannins. Antioxidant activity measurement reveals the capacity of Chicory roots to scavenge diphenylpicrylhydrazyl (DPPH radicals. Phenolic acids profile shows the abundance of vanillic acid (19.64% followed by protocatechuic acid (15.67%. The effect of three independent variables namely extraction time, the ratio of water to raw material and temperature on inulin extraction was studied. Optimum deciding responses were Inulin content, Total Soluble Solids (TSS content and Water produced inulin yield. The optimal ultrasonic extraction conditions were: extraction time 87 min, liquid to solid ratio 38 (ml/g and ultrasonic temperature 61 ̊ C. Under these conditions, the inulin content, TSS content and produced inulin yield were 35.92%, 24.72%, and 32.53%, respectively. The produced inulin was characterized by the Fourier infrared transformation (FTIR and observed by means of scanning electron microscopy (SEM.  

Specific inulin-type fructan fibers protect against autoimmune diabetes by modulating gut immunity, barrier function, and microbiota homeostasis

NARCIS (Netherlands)

Chen, Kang; Chen, Hao; Faas, Marijke M; de Haan, Bart J; Li, Jiahong; Xiao, Ping; Zhang, Hao; Diana, Julien; de Vos, Paul; Sun, Jia

Scope: Dietary fibers capable of modifying gut barrier and microbiota homeostasis affect the progression of type 1 diabetes (T1D). Here, we aim to compare modulatory effects of inulin-type fructans (ITFs), natural soluble dietary fibers with different degrees of fermentability from chicory root, on

A FRACTIONATION STUDY OF MINERAL ELEMENTS IN RAW AND COOKED LEAF VEGETABLES CONSUMED IN SOUTHERN BRAZIL

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Luciane Mie KAWASHIMA

2009-07-01

Full Text Available

Five samplings of leaf vegetables widely consumed in Southern Brazil (lettuce, rucola, watercress, kale, chicory, Chinese cabbage, and cabbage were taken during the period of a year in food markets of the city of Campinas, Brazil. A selective extraction of potassium, sodium, calcium, magnesium, iron, manganese, copper, and zinc was conducted on the raw vegetables and four of the vegetables (kale, chicory, Chinese cabbage, and cabbage were also cooked briefly under dry heat for three minutes and submitted to the selective extraction. The extraction separated the minerals into fractions containing mineral elements bound to soluble complexes, bound to ligands solubilized by mild acidic oxidizing conditions, and bound to insoluble ligands under mild acidic oxidizing conditions. The minerals concentrations in each fraction were determined by flame atomic absorption spectrometry. The amount of K, Na, Ca, and Mg extractable at pH 7.0 (soluble fraction from raw vegetables varied between 22 to 75 % of the total content of the mineral present. The soluble fractions of minor elements such as Mn, Zn, and Fe varied from 0 to 100% in the raw vegetables. The brief cooking used besides causing negligible losses of the minerals also increased the solubility of the minerals by 44% to 200%. KEYWORDS: Leaf vegetables; soluble mineral elements in vegetables.

Effects of roasting, blanching, autoclaving, and microwave heating on antigenicity of almond (Prunus dulcis L.) proteins.

Science.gov (United States)

Venkatachalam, M; Teuber, S S; Roux, K H; Sathe, S K

2002-06-05

Whole, unprocessed Nonpareil almonds were subjected to a variety of heat processing methods that included roasting (280, 300, and 320 degrees F for 20 and 30 min each; and 335 and 350 degrees F for 8, 10, and 12 min each), autoclaving (121 degrees C, 15 psi, for 5, 10, 15, 20, 25, and 30 min), blanching (100 degrees C for 1, 2, 3, 4, 5, and 10 min), and microwave heating (1, 2, and 3 min). Proteins were extracted from defatted almond flour in borate saline buffer, and immunoreactivity of the soluble proteins (normalized to 1 mg protein/mL for all samples) was determined using enzyme linked immunosorbent assay (ELISA). Antigenic stability of the almond major protein (amandin) in the heat-processed samples was determined by competitive inhibition ELISA using rabbit polyclonal antibodies raised against amandin. Processed samples were also assessed for heat stability of total antigenic proteins by sandwich ELISA using goat and rabbit polyclonal antibodies raised against unprocessed Nonpareil almond total protein extract. ELISA assays and Western blotting experiments that used both rabbit polyclonal antibodies and human IgE from pooled sera indicated antigenic stability of almond proteins when compared with that of the unprocessed counterpart.

Jerusalem artichoke and chicory inulin in bakery products affect faecal microbiota of healthy volunteers.

Science.gov (United States)

Kleessen, Brigitta; Schwarz, Sandra; Boehm, Anke; Fuhrmann, H; Richter, A; Henle, T; Krueger, Monika

2007-09-01

A study was conducted to test the effects of Jerusalem artichoke inulin (JA) or chicory inulin (CH) in snack bars on composition of faecal microbiota, concentration of faecal SCFA, bowel habit and gastrointestinal symptoms. Forty-five volunteers participated in a double-blind, randomized, placebo-controlled, parallel-group study. At the end of a 7 d run-in period, subjects were randomly assigned to three groups of fifteen subjects each, consuming either snack bars with CH or JA, or snack bars without fructans (placebo); for 7 d (adaptation period), they ingested one snack bar per day (7.7 g fructan/d) and continued for 14 d with two snack bars per day. The composition of the microbiota was monitored weekly. The consumption of CH or JA increased counts of bifidobacteria (+1.2 log10 in 21 d) and reduced Bacteroides/Prevotella in number and the Clostridium histolyticum/C. lituseburense group in frequency at the end of intervention (P bakery products stimulates the growth of bifidobacteria and may contribute to the suppression of potential pathogenic bacteria.

Composition of Chicory Root, Peel, Seed and Leaf Ethanol Extracts and Biological Properties of Their Non-Inulin Fractions

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Joanna Milala

2011-01-01

Full Text Available The chemical composition of the ethanol extracts of chicory root, peel, seed and leaf has been determined, in particular their inulin and phenolic fractions. The root and peel extracts were characterized by large mass fractions of inulin (60.1 and 46.8 g per 100 g of fresh mass, respectively, predominantly with degree of polymerization in the range from 3 to 10, while phenolics, determined as caffeoylquinic acids, made up 0.5 and 1.7 g per 100 g of fresh mass, respectively. The leaf and seed extracts had decidedly lower mass fractions of inulin (1.7 and 3.2 g per 100 g of fresh mass, respectively and higher mass fractions of phenolics (9.6 and 4.22 g per 100 g of fresh mass, respectively recognized as caffeoylquinic acids, chicoric acid and quercetin glucuronide. The biological properties of a non-inulin fraction from each extract were determined on Wistar rats fed with diets rich in fructose and saturated fat, as a model of metabolic changes related to westernization of human eating habits. The diets contained the same amount of inulin (6 % with various phenolic fractions. Some changes were noted in the microbial enzymatic activity of the caecum after feeding for 4 weeks with the diet containing the highest mass fraction of phenolics (0.208 %, derived from the mixture of peel and seed extracts (decreased activity of β-galactosidase and β-glucuronidase, as well as with the diet containing leaf extract (decreased β-glucuronidase activity. All the diets showed no essential influence on the caecal concentration and profile of short-chain fatty acids, except acetate, whose concentration decreased significantly in rats fed with the diet enriched with root extract. The addition of peel and leaf extracts to the fructose diets significantly increased the serum antioxidant capacity of lipophilic substances. The study indicates that parts of chicory and its byproducts might be a source of valuable compounds to improve the physiological activity of

Differences in the Uptake of Ara h 3 from Raw and Roasted Peanut by Monocyte-Derived Dendritic Cells.

Science.gov (United States)

Cabanillas, Beatriz; Maleki, Soheila J; Cheng, Hsiaopo; Novak, Natalija

2018-06-07

Roasting has been implicated in the increase of peanut allergenicity due to the chemical reactions that occur during the process. However, this increase is not fully understood, and little information is available regarding the role of roasted peanut allergens in the initial phase of allergy, where dendritic cells (DCs) play a key role. We sought to analyze differences in the internalization of Ara h 3 from raw and roasted peanut by immature monocyte-derived DCs (MDDCs) and the implication of the mannose receptor in the uptake. Ara h 3 was purified from raw and roasted peanut (Ara h 3-raw and Ara h 3-roas) and labeled with a fluorescent dye. The labeled allergens were added to MDDCs obtained from 7 donors and internalization was analyzed after 10, 30, and 120 min by flow cytometry. In parallel, mannan, which blocks the mannose receptor, was added 30 min before adding the labeled allergens. Results showed that the internalization of Ara h 3-roas by MDDCs was significantly increased at every time point. However, the increase in the internalization of Ara h 3-raw was only significant after 2 h of incubation. Ara h 3-roas had an enhanced capacity to be internalized by MDDCs in comparison with Ara h 3-raw at every time point. Blocking the mannose receptor decreased the internalization of Ara h 3-roas but not Ara h 3-raw. In conclusion, the internalization of Ara h 3-roas by the MDDCs is enhanced when compared to Ara h 3-raw, and the mannose receptor might be implicated in this enhancement. © 2018 S. Karger AG, Basel.

Edible provenances of Jatropha curcas from Quintana Roo state of Mexico and effect of roasting on antinutrient and toxic factors in seeds.

Science.gov (United States)

Makkar, H P; Becker, K; Schmook, B

1998-01-01

Seven seed samples of J. curcas, both in raw and roasted state, sold in some villages in Quintana Roo state, Mexico for human consumption were analyzed for physical characteristics, nutrients and antinutrients. The average seed weight varied from 0.53 to 0.74 g and kernel weight as proportion of raw seed weight was from 61 to 66%. The contents of crude protein, lipid and ash of kernels from raw seeds were 27-30%, 55-62% and 3.7-5.2% respectively. The levels of antinutrients in meal from the raw seeds were: trypsin inhibitor activity (14.6-28.7 mg trypsin inhibited/g), lectin (25.6-52.2 unit; one unit is the reverse of minimum amount of mg meal/ml assay which produced haemagglutination), saponins (1.9-2.3% as diosgenin equivalent) and phytate (8.4-10%). Phorbol esters in kernels from raw seeds were not detected in four samples and in other three samples it ranged from 0.01 to 0.02 mg/g as phorbol-12-myristate 13-acetate equivalent. Roasting of seeds inactivated almost 100% of trypsin inhibitor activity. Although lectin activity reduced on roasting, it was still present in high amounts. Saponins, phytate and phorbol esters were not affected by roasting.

A dark brown roast coffee blend is less effective at stimulating gastric acid secretion in healthy volunteers compared to a medium roast market blend.

Science.gov (United States)

Rubach, Malte; Lang, Roman; Bytof, Gerhard; Stiebitz, Herbert; Lantz, Ingo; Hofmann, Thomas; Somoza, Veronika

2014-06-01

Coffee consumption sometimes is associated with symptoms of stomach discomfort. This work aimed to elucidate whether two coffee beverages, containing similar amounts of caffeine, but differing in their concentrations of (β) N-alkanoyl-5-hydroxytryptamides (C5HTs), chlorogenic acids (CGAs), trigonelline, and N-methylpyridinium (N-MP) have different effects on gastric acid secretion in healthy volunteers. The intragastric pH after administration of bicarbonate with/without 200 mL of a coffee beverage prepared from a market blend or dark roast blend was analyzed in nine healthy volunteers. Coffee beverages were analyzed for their contents of C5HT, N-MP, trigonelline, CGAs, and caffeine using HPLC-DAD and HPLC-MS/MS. Chemical analysis revealed higher concentrations of N-MP for the dark brown blend (87 mg/L) compared to the market blend coffee (29 mg/L), whereas concentrations of C5HT (0.012 versus 0.343 mg/L), CGAs (323 versus 1126 mg/L), and trigonelline (119 versus 343 mg/L) were lower, and caffeine concentrations were similar (607 versus 674 mg/mL). Gastric acid secretion was less effectively stimulated after administration of the dark roast blend coffee compared to the market blend. Future studies are warranted to verify whether a high ratio of N-MP to C5HT and CGAs is beneficial for reducing coffee-associated gastric acid secretion. © 2014 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

Effects of feeding finisher pigs with chicory or lupine feed for one week or two weeks before slaughter with respect to levels of Bifidobacteria and Campylobacter

DEFF Research Database (Denmark)

Jensen, Annette Nygaard; Hansen, L. L.; Baggesen, Dorte Lau

2013-01-01

This study aimed to assess whether inclusion of chicory or lupine (prebiotics) in the diet of pre-slaughter pigs for just 1 or 2 weeks could change the composition of their intestinal microbiota, stimulate the growth of bifidobacteria and help to lower the amount of thermoplilic Campylobacter spp...... values >5% relative to the intensity of total abundance differed between the feed treatments (P prebiotics in the diet of pre-slaughter pigs elicited changes in the composition of the intestinal microbiota...

Extraction of Vanadium from Vanadium Slag Via Non-salt Roasting and Ammonium Oxalate Leaching

Science.gov (United States)

Li, Meng; Du, Hao; Zheng, Shili; Wang, Shaona; Zhang, Yang; Liu, Biao; Dreisinger, David Bruce; Zhang, Yi

2017-10-01

A clean method featuring non-salt roasting followed by (NH4)2C2O4 leaching to recover vanadium from vanadium slag was proposed. The carcinogenic Cr6+ compounds and exhaust gases were avoided, and the water generated from vanadate precipitation may be recycled and reused in this new leaching process. The leaching residues may be easily used by a blast furnace. Moreover, (NH4)2C2O4 solution was used as a leaching medium to avoid expensive and complicated ammonium controlling operations as a result of the stability of (NH4)2C2O4 at a high temperature. The transformation mechanisms of vanadium- and chromium-bearing phases were systematically investigated by x-ray diffraction analysis and scanning electron microscopy with energy-disperse x-ray spectrometry, respectively. In addition, the effects of oxygen concentration, roasting temperature, and holding time on vanadium recovery were investigated. Finally, the effects of leaching variables on the vanadium leaching rate were also examined.

Chemical and Sensory Characterization of Oxidative Changes in Roasted Almonds Undergoing Accelerated Shelf Life.

Science.gov (United States)

Franklin, Lillian M; Chapman, Dawn M; King, Ellena S; Mau, Mallory; Huang, Guangwei; Mitchell, Alyson E

2017-03-29

In almonds, there is no standard method for detecting oxidative changes and little data correlating consumer perception with chemical markers of rancidity. To address this, we measured peroxide values (PV), free fatty acid values (FFAs), conjugated dienes, tocopherols, headspace volatiles, and consumer hedonic response in light roasted (LR) and dark roasted (DR) almonds stored under conditions that promote rancidity development over 12 months. Results demonstrate that, although rancidity develops at different rates in LR and DR almonds, consumer liking was not significantly different between LR and DR almonds. Average hedonic ratings of almonds were found to fall below a designated acceptable score of 5 ("neither like nor dislike") by 6 months of storage. This did not correspond with recommended industry rejection standard of PV almonds stored in low humidity environments. Regression of consumer liking to concentration of rancidity indicators revealed that selected headspace volatiles, including heptanal, octanal, nonanal, 2-octenal, 2-heptanone, 2-pentylfuran, hexanal, and pentanal, had a better correlation with liking than did nonvolatile indicators.

Drivers of Preference and Perception of Freshness in Roasted Peanuts (Arachis spp.) for European Consumers.

Science.gov (United States)

Lykomitros, Dimitrios; Fogliano, Vincenzo; Capuano, Edoardo

2018-04-01

Roasted peanuts are a popular snack in Europe, but their drivers of liking and perceived freshness have not been previously studied with European consumers. Consumer research to date has been focused on U.S. consumers, and only on specific peanut cultivars. In this study, 26 unique samples were produced from peanuts of different types, cultivars, origins, and with different process technologies (including baking, frying, and maceration). The peanut samples were subjected to sensory (expert panel, Spectrum TM ) and instrumental analysis (color, headspace volatiles, sugar profile, large deformation compression tests, and graded by size) and were hedonically rated by consumers in The Netherlands, Spain, and Turkey (n > 200 each). Preference Mapping (PREFMAP) on mean liking models revealed that the drivers of liking are similar across the three countries. Sweet taste, roasted peanut, dark roast, and sweet aromas and the color b * value were related to increased liking, and raw bean aroma and bitter taste with decreased liking. Further partial least square regression (PLSR) modeling of liking and perceived freshness against instrumental attributes showed that the color coordinates in combination with sucrose content and a select few headspace volatiles were strong predictors of both preference and perceived freshness. Finally, additional PLSR models focusing on the headspace volatiles only showed that liking and ''fresh'' attributes were correlated with the presence of several pyrroles in the volatile fraction, and inversely related to ''stale'' and to hexanal and 2-heptanone. This study provides insight into which flavor, taste, and appearance attributes drive liking and disliking of roasted peanuts for European consumers. The drivers are linked back to analytical attributes that can be measured instrumentally, thereby reducing the reliance on costly sensory panels. Particular emphasis is placed on color as a predictor of preference, because of the low cost of the

Flavor of roasted peanuts (Arachis hypogaea) - Part II: Correlation of volatile compounds to sensory characteristics

NARCIS (Netherlands)

Lykomitros, Dimitrios; Fogliano, Vincenzo; Capuano, Edoardo

2016-01-01

Flavor and color of roasted peanuts are important research areas due to their significant influence on consumer preference. The aim of the present study was to explore correlations between sensory attributes of peanuts, volatile headspace compounds and color parameters. Different raw peanuts were

The Effects of Organic, Chemical and Biological Fertilizers on Seed Yield and Yield Components of Dwarf Chicory (Cichorium pumilum Jacq.

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Farima Doaei

2017-08-01

Full Text Available Introduction: In order to response to greater demand for wild medicinal plants consumption, it has been recommended that wild medicinal plants can be brought into cultivation systems. Cichorium pumilum Jacq. is an annual species of Asteraceae family, that has a long history of herbal use and is especially of great value for its tonic effects upon the liver and digestive tract. The root and the leaves of chicory are digestive, hypoglycemic, diuretic, laxative and tonic. Using chemical fertilizers can be easily lost from soils through fixation, leaching or gas emission that can lead to reduced fertilizer efficiency. The applications of organic fertilizers such as compost and vermicompost can be considered as a good management practice to increase cropping system sustainability, reducing soil erosion and improving soil physical, chemical and biological properties. Soil microorganisms have a significant role in regulating the dynamics of organic matter breakdown and the availability of plant nutrients such as nitrogen, phosphate and sulfur. Materials and Methods: For evaluating the effects of organic, mineral and biological fertilizers on seed yield and yield components of dwarf chicory (Cichorium pumilum Jacq., a field experiment was conducted at the Agricultural Research Station, the Ferdowsi University of Mashhad (36016/ N, 59036/ E, elevation 985 m during growing season of 2011-2012. The experimental layout was factorial based on randomized complete block design with four replications. The experimental treatments were all combination of organic and chemical fertilizers (compost 4 t/ha, vermicompost 4 t/ha, urea fertilizer 130 kg/ha and control and biological fertilizer (biosulfur biofertilizer + pure sulfur 100 kg/ ha and control. Before conducting the experiment, soil sample were taken from the depth of 0-30 cm, and physical and chemical characteristics of the soil and also used compost and vermicompost were determined. All fertilizer

Anglesite and silver recovery from jarosite residues through roasting and sulfidization-flotation in zinc hydrometallurgy

International Nuclear Information System (INIS)

Han, Haisheng; Sun, Wei; Hu, Yuehua; Jia, Baoliang; Tang, Honghu

2014-01-01

Highlights: • Jarosite precipitate hindered the recovery of valuable minerals. • Under 600–700 °C, jarosite decomposed and released the encapsulated valuable minerals. • The bared valuable minerals were easily collected by flotation process. • The new process was promising for dealing with jarosite residues. - Abstract: Hazardous jarosite residues contain abundant valuable minerals that are difficult to be recovered by traditional flotation process. This study presents a new route, roasting combined with sulfidization-flotation, for the recovery of anglesite and silver from jarosite residues of zinc hydrometallurgy. Surface appearance and elemental distribution of jarosite residues was examined by scanning electron microscopy and energy dispersive X-ray spectrometry analysis, respectively. Decomposition and transformation mechanisms of jarosite residues were illustrated by differential thermal analysis. Results showed that after roasting combined with flotation, the grade and recovery of lead were 43.89% and 66.86%, respectively, and those of silver were 1.3 kg/t and 81.60%, respectively. At 600–700 °C, jarosite was decomposed to release encapsulated valuable minerals such as anglesite (PbSO 4 ) and silver mineral; silver jarosite decomposed into silver sulfate (Ag 2 SO 4 ); and zinc ferrite (ZnO·Fe 2 O 3 ) decomposed into zinc sulfate (ZnSO 4 ) and hematite (Fe 2 O 3 ). Bared anglesite and silver minerals were modified by sodium sulfide and easily collected by flotation collectors. This study demonstrates that the combination of roasting and sulfidization-flotation provides a promising process for the recovery of zinc, lead, and silver from jarosite residues of zinc hydrometallurgy

Influence of quinoa roasting on sensory and physiochemical properties of allergen-free, gluten-free cakes

Science.gov (United States)

Quinoa is a valuable source of quality protein, carbohydrates, essential fatty acids and micronutrients. The objective of this study was to roast quinoa and characterize it with regard to particle size, proximate, fatty acid, starch digestion, and total phenolics analyses, as well as pasting propert...

Combined effect of cooking (grilling and roasting) and chilling storage (with and without air) on lipid and cholesterol oxidation in chicken breast.

Science.gov (United States)

Conchillo, Ana; Ansorena, Diana; Astiasarán, Iciar

2003-05-01

The oxidation of the lipid fraction and cholesterol in raw and cooked chicken breast samples stored for 0 and 6 days at 4 degrees C under aerobic conditions and in vacuum packaging was studied. The multivariate statistical analysis showed significant effects of both culinary process and storage conditions on the lipid and cholesterol oxidation process, with a significant interaction between the two variables. Aerobic storage increased thiobarbituric acid reactive substances (TBA) from 0.04 to 0.06 ppm for raw samples, from 0.21 to 1.20 ppm for grilled samples, and from 0.24 to 1.62 ppm for roasted samples. During vacuum storage, only roasted samples showed significant increases in TBA. Levels of total cholesterol oxidation products (COP) remained low (2.88 to 4.35 microg/g of lipid) for all raw samples. Cooking increased COP levels to 12.85 and 11.54 microg/ g of lipid for grilled and roasted samples, respectively. Total COP and all individual COP except for cholestanetriol were significantly correlated with TBA and the peroxide index. However, the most extensive effect was attributable to the aerobic storage of cooked samples, which led to COP levels of 92.35 and 88.60 microg/g of lipid in grilled and roasted samples, respectively. Vacuum packaging did not increase COP levels for cooked samples.

Highly efficient production of D-lactic acid from chicory-derived inulin by Lactobacillus bulgaricus.

Science.gov (United States)

Xu, Qianqian; Zang, Ying; Zhou, Jie; Liu, Peng; Li, Xin; Yong, Qiang; Ouyang, Jia

2016-11-01

Inulin is a readily available feedstock for cost-effective production of biochemicals. To date, several studies have explored the production of bioethanol, high-fructose syrup and fructooligosaccharide, but there are no studies regarding the production of D-lactic acid using inulin as a carbon source. In the present study, chicory-derived inulin was used for D-lactic acid biosynthesis by Lactobacillus bulgaricus CGMCC 1.6970. Compared with separate hydrolysis and fermentation processes, simultaneous saccharification and fermentation (SSF) has demonstrated the best performance of D-lactic acid production. Because it prevents fructose inhibition and promotes the complete hydrolysis of inulin, the highest D-lactic acid concentration (123.6 ± 0.9 g/L) with a yield of 97.9 % was obtained from 120 g/L inulin by SSF. Moreover, SSF by L. bulgaricus CGMCC 1.6970 offered another distinct advantage with respect to the higher optical purity of D-lactic acid (>99.9 %) and reduced number of residual sugars. The excellent performance of D-lactic acid production from inulin by SSF represents a high-yield method for D-lactic acid production from non-food grains.

Production of Biodiesel from Roasted Chicken Fat and Methanol: Free Catalyst

OpenAIRE

Jorge Ramírez-Ortiz; Merced Martínez Rosales; Horacio Flores Zúñiga

2014-01-01

Transesterification reactions free of catalyst between roasted chicken fat with methanol were carried out in a batch reactor in order to produce biodiesel to temperatures from 120°C to 140°C. Parameters related to the transesterification reactions, including temperature, time and the molar ratio of chicken fat to methanol also investigated. The maximum yield of the reaction was of 98% under conditions of 140°C, 4 h of reaction time and a molar ratio of chicken fat to meth...

Linking expression of fructan active enzymes, cell wall invertases and sucrose transporters with fructan profiles in growing taproot of chicory (Cichorium intybus: Impact of hormonal and environmental cues

Directory of Open Access Journals (Sweden)

Hongbin Wei

2016-12-01

Full Text Available In chicory taproot, the inulin-type fructans serve as carbohydrate reserve. Inulin metabolism is mediated by fructan active enzymes (FAZYs: sucrose:sucrose 1-fructosyltransferase (1-SST; fructan synthesis, fructan:fructan-1-fructosyltransferase (1-FFT; fructan synthesis and degradation, and fructan 1-exohydrolases (1-FEH1/2a/2b; fructan degradation. In developing taproot, fructan synthesis is affected by source-to-sink sucrose transport and sink unloading. In the present study, expression of FAZYs, sucrose transporter and CWI isoforms, vacuolar invertase and sucrose synthase was determined in leaf blade, petiole and taproot of young chicory plants (taproot diameter: 2cm and compared with taproot fructan profiles for the following scenarios: i N-starvation, ii abscisic acid (ABA treatment, iii ethylene treatment (via 1-aminoyclopropane-1-carboxylic acid [ACC], and iv cold treatment. Both N-starvation and ABA treatment induced an increase in taproot oligofructans. However, while under N-starvation this increase reflected de novo synthesis, under ABA treatment gene expression profiles indicated a role for both de novo synthesis and degradation of long-chain fructans. Conversely, under ACC and cold treatment oligofructans slightly decreased, correlating with reduced expression of 1-SST and 1-FFT and increased expression of FEHs and VI. Distinct SUT and CWI expression profiles were observed, indicating a functional alignment of SUT and CWI expression with taproot fructan metabolism under different source-sink scenarios.

A 197Au and 57Fe Moessbauer study of the roasting of refractory gold ores

International Nuclear Information System (INIS)

Wagner, F.E.; Marion, P.

1989-01-01

The transformation of chemically bound gold into metallic gold during industrial scale roasting of an arsenical gold ore concentrate from the Fairview Mine, Eastern Transvaal, has been studied quantitatively by 197 Au Moessbauer spectroscopy. The iron compounds in the concentrate, mainly FeAsS and FeS 2 , and their transformations during roasting have been studied by 57 Fe Moessbauer spectroscopy. The bound gold is found to convert into the metal in parallel to the decomposition of FeAsS and the increase in cyanide leachability. This shows that the refractory character of the ore is caused by the chemical bonding of the gold rather than by the physical inclusion of small, discrete metallic particles in the matrix of FeAsS or FeS 2 . The ratio of the f-factors of gold bound in the FeAsS component of a refractory ore and of metallic gold was determined to be f(Au:FeAsS)/f(Au)=1.48 ± 0.09. (orig.)

Outbreak of food-poisoning caused by Salmonella virchow in spit-roasted chicken.

Science.gov (United States)

Semple, A B; Turner, G C; Lowry, D M

1968-12-28

Salmonella virchow food-poisoning acquired from eating chicken caused illness in at least 50 people who attended a tennis club function in Liverpool, and in many other people in the Merseyside area. In some cases the illness was severe, with positive blood cultures, and 35 people were admitted to hospital.The source of infection was a retail shop which received deep-frozen chickens already contaminated with S. virchow from a packing-station in Cheshire. These chickens were spit-roasted after inadequate thawing and subsequently handled under unhygienic conditions. The result was a massive build-up of salmonella contamination in the shop and in the chicken portions sold.S. virchow was isolated from over 160 patients and contacts in the Merseyside area during the outbreak and many continued to excrete the organism in the faeces after four months. Antibiotic treatment was not recomended because there was no evidence that it shortened the duration of excretion.A high rate of contamination of chickens from a packing-station by a salmonella type capable of causing serious disease in man is clearly a public health problem which cannot be ignored.The use of rotary spits for roasting chickens requires thorough investigation and appraisal, because as operated at present they evidently constitute a public health hazard.

Physicochemical and sensory profile of rice bran roasted in microwave Perfil físico-químico e sensorial de farelos de arroz torrados em micro-ondas

Directory of Open Access Journals (Sweden)

Marina Costa Garcia

2012-12-01

Full Text Available The purpose of this study was to evaluate the physical, chemical, and sensory changes in bran from three rice cultivars according to microwave roasting time. This study analyzed three rice cultivars, BRS Sertaneja (S, BRS Primavera (P, and IRGA 417 (I determining the color parameters (L*, a*, and b * at 6, 9, 12, 15, and 18 minutes of roasting time. After applying the difference from control test, the rice brans with different characteristics aroma and flavor were selected: S and P roasted for 9 and 15 minutes and IRGA 417 roasted for 9, 12, and 15 minutes. These samples were characterized by Free-Choice Profile descriptive sensory analysis, and their chemical composition was also determined. The longer the roasting process, the higher the roasted flavor intensity and aroma. The IRG 417 cultivar roasted for 12 minutes showed a sweeter flavor and aroma. After roasting, the brans remained rich in protein and lipid and presented higher fiber content and lower reducing sugar and phytic acid content. Microwave roasting for 12 minutes can be a viable option for improving the sensory functional and nutritional characteristics of the rice bran considering its use in food products.Este trabalho objetivou avaliar as mudanças físicas, químicas e sensoriais de farelos de três cultivares de arroz em função do tempo de torra em micro-ondas. Foram estudados 3 cultivares de arroz, BRS Sertaneja (S, BRS Primavera (P e Irga 417 (I, determinando-se os parâmetros de cor (L*, a* e b* aos 6, 9, 12, 15 e 18 minutos de torração. Após aplicação do teste de diferença do controle, selecionaram-se farelos de arroz com características de sabor e aroma distintas: S e P torrados por 9 e 15 minutos e I torrado por 9, 12 e 15 minutos. Essas amostras foram caracterizadas pela análise sensorial descritiva de Perfil Livre e quanto composição química. Quanto mais longa a torração, mais intenso o aroma e sabor de torrado dos farelos, apresentando sabor e aroma

In vitro fermentation characteristics of novel fibers, coconut endosperm fiber and chicory pulp, using canine fecal inoculum.

Science.gov (United States)

de Godoy, M R C; Mitsuhashi, Y; Bauer, L L; Fahey, G C; Buff, P R; Swanson, K S

2015-01-01

The objective of this experiment was to determine the effects of in vitro fermentation of coconut endosperm fiber (CEF), chicory pulp (CHP), and selective blends of these substrates on SCFA production and changes in microbiota using canine fecal inocula. A total of 6 individual substrates, including short-chain fructooligosaccharide (scFOS; a well-established prebiotic source), pectin (PEC; used as a positive control), pelletized cellulose (PC; used as a negative control), beet pulp (BP; considered the gold standard fiber source in pet foods), CEF, and CHP, and 3 CEF:CHP blends (75:25% CEF:CHP [B1], 50:50% CEF:CHP [B2], and 25:75% CEF:CHP [B3]) were tested. Triplicate samples of each substrate were fermented for 0, 8, and 16 h after inoculation. A significant substrate × time interaction (P fiber substrates. Future research should investigate the effects of CEF, CHP, and their blends on gastrointestinal health and fecal quality in dogs.

Drivers of Preference and Perception of Freshness in Roasted Peanuts (Arachis spp.) for European Consumers

NARCIS (Netherlands)

Lykomitros, Dimitrios; Fogliano, Vincenzo; Capuano, Edoardo

2018-01-01

Roasted peanuts are a popular snack in Europe, but their drivers of liking and perceived freshness have not been previously studied with European consumers. Consumer research to date has been focused on U.S. consumers, and only on specific peanut cultivars. In this study, 26 unique samples were

Nutritional value of raw soybeans, extruded soybeans, roasted soybeans and tallow as fat sources in early lactating dairy cows

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A. Moosavi

2012-09-01

Full Text Available Thirty multiparous Holstein cows (29.8 ± 4.01days in milk; 671.6 ± 31.47 kg of body weight were used in a completely randomized design to compare nutritional value of four fat sources including tallow, raw soybeans, extruded soybeans and roasted soybeans for 8 weeks. Experimental diets were a control containing 27.4 % alfalfa silage, 22.5% corn silage, and 50.1% concentrate, and four diets with either tallow, raw soybean, extruded soybean, or roasted soybean added to provide 1.93% supplemental fat. Dry matter and NEL intakes were similar among treatments, while cows fed fat diets had significantly (P<0.05 high NEL intakes when compared to control with no fat. Supplemental fat, whether tallow or full fat soybeans increased milk production (1.89-2.45 kg/d; P<0.01 and FCM production (1.05-2.79; P<0.01. Milk fat yield and percentage of cows fed fat-supplemented diets were significantly (P<0.01 and P<0.05 respectively higher than control. Between fat-supplemented diets, roasted soybean caused highest milk fat yield and extruded soybean caused lowest milk fat yield. There was no significant effect of supplemental fat on the milk protein and lactose content and yield. Feed efficiency of fat-supplemented diets was significantly (P<0.01 higher than control. Body weight, body weight change and BCS (body condition score of cows, as well as energy balance and energy efficiency were similar between treatments. In conclusion, while there was no significant effect of fat sources on production response of cows, fat originating from heat-treated soybean help to minimize imported RUP (rumen undegradable protein sources level as fish meal in comparison with tallow and raw soybean oil. In the Current study, there was no statistical significance among nutritional values of oil from extruded soybeans and roasted soybeans.

Anglesite and silver recovery from jarosite residues through roasting and sulfidization-flotation in zinc hydrometallurgy

Energy Technology Data Exchange (ETDEWEB)

Han, Haisheng; Sun, Wei, E-mail: hanhaishengjingji@126.com; Hu, Yuehua; Jia, Baoliang; Tang, Honghu

2014-08-15

Highlights: • Jarosite precipitate hindered the recovery of valuable minerals. • Under 600–700 °C, jarosite decomposed and released the encapsulated valuable minerals. • The bared valuable minerals were easily collected by flotation process. • The new process was promising for dealing with jarosite residues. - Abstract: Hazardous jarosite residues contain abundant valuable minerals that are difficult to be recovered by traditional flotation process. This study presents a new route, roasting combined with sulfidization-flotation, for the recovery of anglesite and silver from jarosite residues of zinc hydrometallurgy. Surface appearance and elemental distribution of jarosite residues was examined by scanning electron microscopy and energy dispersive X-ray spectrometry analysis, respectively. Decomposition and transformation mechanisms of jarosite residues were illustrated by differential thermal analysis. Results showed that after roasting combined with flotation, the grade and recovery of lead were 43.89% and 66.86%, respectively, and those of silver were 1.3 kg/t and 81.60%, respectively. At 600–700 °C, jarosite was decomposed to release encapsulated valuable minerals such as anglesite (PbSO{sub 4}) and silver mineral; silver jarosite decomposed into silver sulfate (Ag{sub 2}SO{sub 4}); and zinc ferrite (ZnO·Fe{sub 2}O{sub 3}) decomposed into zinc sulfate (ZnSO{sub 4}) and hematite (Fe{sub 2}O{sub 3}). Bared anglesite and silver minerals were modified by sodium sulfide and easily collected by flotation collectors. This study demonstrates that the combination of roasting and sulfidization-flotation provides a promising process for the recovery of zinc, lead, and silver from jarosite residues of zinc hydrometallurgy.

Prevalence of pale, soft, and exudative (PSE) condition in chicken meat used for commercial meat processing and its effect on roasted chicken breast.

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Karunanayaka, Deshani S; Jayasena, Dinesh D; Jo, Cheorun

2016-01-01

Studies on prevalence of pale, soft, exudative (PSE) condition in Sri Lankan poultry industry is minimal. Hence, the objective of present study was to determine the incidence of PSE chicken meat in a commercial meat processing plant and to find out its consequences on meat quality traits of roasted chicken breast. A total of 60 breast fillets were randomly selected, evaluated based on color L* value, and placed into 1 of 2 categories; PSE (L* > 58) or normal meat (L* ≤ 58). A total of 20 breast fillets (10 PSE and 10 normal) were then analyzed for color, pH, and water holding capacity (WHC). After processing those into roasted chicken breast, cooking loss, color, pH, WHC, and texture values were evaluated. A sensory evaluation was conducted using 30 untrained panelists. The incidence of PSE meat was 70 % in the present experiment. PSE fillets were significantly lighter and had lower pH values compared with normal fillets. Correlation between the lightness and pH was negative (P roasted chicken breast (P > 0.05), an approximately 3 % higher cooking loss was observed in PSE group compared to its counterpart (P  0.05). These results indicated that an economical loss can be expected due to the significantly higher cooking loss observed in roasted breast processed from PSE meat.

The development of a novel cooking method (alternate roasting with its own fat) for chicken to improve nutritional value.

Science.gov (United States)

Kim, J H; Park, H G; Kim, J H; Jung, H; Kim, J K; Oh, S S; Shin, D H; Lim, E J; Kim, Y J

2008-05-01

The goal of this study was to develop a novel cooking method for fried meat products, to improve their nutritional value, and to provide superior taste and texture. We used the fat derived from each individual meat source during radiant heat roasting (alternate roasting with its own fat: AROF) without deep-fat frying (DFF), first without any air flow and subsequently with an exposure to air flow. We then compared these roasted chicken samples to breaded fried chicken samples that were deep-fat fried in 3 types of fat: soybean oil (SB), partially hydrogenated soybean oil (PSB), and lard. The final fat contents of both the skin and lean parts of the AROF samples of chicken were less than half of those of the DFF groups. The total trans-fatty acids (TFA) contents were significantly lower in the AROF samples compared to the DFF samples. The cholesterol levels of the samples did not show any significant differences among the tested groups, except for the sample fried in lard, which was significantly higher. Moreover, the sensory evaluation results showed that the crispy texture of the AROF samples was not significantly different from that of the DFF samples (P chicken and other meat products and improve their nutritional value.

Lipids and fatty acids in roasted chickens.

Science.gov (United States)

Souza, S A; Visentainer, J V; Matsushita, M; Souza, N E

1999-09-01

Total lipids from meat portions of breast, thigh, wing, side and back with and without skin from 10 roasted chickens were extracted with chloroform and methanol and gravimetrically determined, and their fatty acids were analysed as methyl esters by gaseous chromatography, using a flame ionization detector and capillary column. The main fatty acids found were: C16:0, C18:1 omega 9, and C18:2 omega 6. The average ratio observed between PUFA/SFA was of 0.98, mainly due to the great concentration of the C18:2 omega 6 fatty acid, with an average of 26.75%. Regarding to the lipids content, the skinless breast showed the lowest content, 0.78 g/100 g, while the back with skin was the one with the highest content, 12.13 g/100 g except for the pure skin, with 26.54 grams of lipids by 100 grams.

Influence of Roasting on the Antioxidant Activity and HMF Formation of a Cocoa Bean Model Systems

NARCIS (Netherlands)

Oliviero, T.; Capuano, E.; Cämmerer, B.; Fogliano, V.

2009-01-01

During the roasting of cocoa beans chemical reactions lead to the formation of Maillard reaction (MR) products and to the degradation of catechin-containing compounds, which are very abundant in these seeds. To study the modifications occurring during thermal treatment of fat and antioxidant rich

Effect of kernel characteristics on color and flavor development during peanut roasting: two years of data

Science.gov (United States)

Experiments with Crop Year (CY) 2014 samples from the Uniform Peanut Performance Trials (UPPT) revealed that color and flavor profile development were related to kernel moisture content (MC) during dry roasting. That work was repeated with CY 2015 UPPT samples with additional replication. Raw MC, ...

Compostos não voláteis em cafés da região sul de minas submetidos a diferentes pontos de torração Non-volatile compounds in coffee from the south of Minas Gerais state region submitted to different roasting degrees

Directory of Open Access Journals (Sweden)

Mirian Pereira Rodarte

2009-10-01

with different sensorial and nutritional properties. The compounds trigonelline, chlorogenic acids and caffeine interfere with the flavor of the coffee. The trigonelline and the chlorogenic acids were studied considering their nutritional aspect as well, since these compounds and"or their degradation products have a beneficial action to our health. These compounds are soluble in hot water therefore they will be present in the beverage depending on their stability through the roasting process. The aim of this work was to asses the concentrations of trigonelline, chlorogenic acids and caffeine in coffees of the species Coffea arabica, classified as soft, hard, and rio which were submitted to three roasting degrees: light, medium, and dark. The most intense roasting process generated a greater degradation of trigonelline and 5-caffeoilquinic (5-CQA while the light roasting caused degradation just of the chlorogenic acid, not interfering with the trigonelline concentrations. Caffeine was not degraded at any roasting degree.

A novel process for recovery of iron, titanium, and vanadium from titanomagnetite concentrates: NaOH molten salt roasting and water leaching processes

International Nuclear Information System (INIS)

Chen, Desheng; Zhao, Longsheng; Liu, Yahui; Qi, Tao; Wang, Jianchong; Wang, Lina

2013-01-01

Highlights: ► The conversion of titanium is 96.6% in the rich titanium–vanadium slag. ► MgTi 2 O 5 and M 3 O 5 (M = Ti, Mg, Fe) were converted to Na 2 TiO 3 and NaMO 2 , respectively. ► Na 2 TiO 3 is converted to undefined structure of H 2 TiO 3 . ► NaMO 2 is converted to α-NaFeO 2 -type structure of HMO 2 . ► 87.3% of sodium, 42.3% of silicon, 43.2% of aluminum, 22.8% of manganese and 96.6% of vanadium were leached out. -- Abstract: A novel process for recovering iron, titanium, and vanadium from titanomagnetite concentrates has been developed. In the present paper, the treatment of rich titanium–vanadium slag by NaOH molten salt roasting and water leaching processes is investigated. In the NaOH molten salt roasting process, the metallic iron is oxidized into ferriferous oxide, MgTi 2 O 5 is converted to NaCl-type structure of Na 2 TiO 3 , and M 3 O 5 (M = Ti, Mg, Fe) is converted to α-NaFeO 2 -type structure of NaMO 2 , respectively. Roasting temperature and NaOH–slag mass ratio played a considerable role in the conversion of titanium in the rich titanium–vanadium slag during the NaOH molten salt roasting process. Roasting at 500 °C for 60 min and a 1:1 NaOH–slag mass ratio produces 96.3% titanium conversion. In the water leaching process, the Na + was exchanged with H + , Na 2 TiO 3 is converted to undefined structure of H 2 TiO 3 , and NaMO 2 is converted to α-NaFeO 2 -type structure of HMO 2 . Under the optimal conditions, 87.3% of the sodium, 42.3% of the silicon, 43.2% of the aluminum, 22.8% of the manganese, and 96.6% of the vanadium are leached out

Observations on procedures for thawing and spit-roasting frozen dressed chickens, and post-cooking care and storage: with particular reference to food-poisoning bacteria

Science.gov (United States)

Roberts, Diane

1972-01-01

A comparison was made of four methods of thawing frozen chickens and an average thaw time for each method was determined. Fully and partially thawed chickens, inoculated with salmonellas, Clostridium welchii and Staphylococcus aureus were cooked in a spit-roasting oven at different temperatures for different lengths of time. The chickens were examined freshly cooked and after storage under various conditions. Spit roasting fully thawed chickens until the outer skin was golden brown was sufficient heat-treatment to kill salmonellas and Staph. aureus but Cl. welchii could survive. Salmonellas could also survive if the chickens were not fully thawed before cooking. Incorrect storage after cooking was shown to encourage the growth of pathogens. The incidence of intestinal pathogens in frozen dressed chickens and environmental hazards in spit-roasting establishments were also studied. Of raw chickens examined 35% contained salmonellas (9 serotypes), 63% contained Cl. welchii and 63% Staph. aureus. PMID:4342001

Application of roasted rice bran in cereal bars Aplicação de farelo de arroz torrado em barras de cereais

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Marina Costa Garcia

2012-12-01

Full Text Available The objective of this study was to evaluate the viability of using microwave-roasted rice bran as an ingredient in high-fiber cereal bars to obtain a product with good acceptability. The influence of the rice flakes, corn flakes, and roasted rice bran levels on the physical and chemical characteristics of the cereal bars was studied. The overall acceptability of three selected formulations was also evaluated. An increase in the roasted rice bran level in the formulation reduced the force of rupture and water activity, resulted in intermediate density, and caused darkening of the bars. The contents of lipid and total dietary fiber were higher in the formulation with the highest rice bran content, which was therefore classified as functional food. The formulation containing 0.34; 0.32; and 0.34 roasted rice bran, rice flakes, and corn flakes, respectively, seemed to be the best outcome. Cereal bars with roasted rice bran levels between 10 and 20% were accepted by consumers.O objetivo do trabalho foi avaliar a viabilidade da utilização do farelo de arroz torrado, em microondas, como ingrediente de barras de cereais ricas em fibras, para obtenção de um produto com boa aceitabilidade. A influência dos teores de flocos de arroz, flocos de milho e farelo de arroz torrado nas características físicas, químicas de barras de cereais foram estudados. A aceitabilidade global de três formulações selecionadas também foi avaliada. O aumento no teor de farelo de arroz torrado nas formulações reduziu a força de ruptura e atividade de água, a densidade foi intermediária e houve escurecimento das barras. O conteúdo de lipídeos e fibra alimentar total foram maiores nas formulações com maior teor de farelo de arroz, portanto, classificada como alimento funcional. A formulação com a proporção de 0,34/0,32/0,34 de farelo de arroz torrado/flocos de arroz/flocos de milho, se apresentou mais próxima do desejável. Barras de cereais formuladas com

Cooking loss, tenderness, and sensory evaluation of chicken meat roasted after wrapping with edible films.

Science.gov (United States)

Küçüközet, Ahmet Oktay; Uslu, Mustafa Kemal

2018-01-01

In this study, edible films were produced from sodium caseinate and a sodium caseinate-starch mixture and with or without oleoresins (cumin and oregano oleoresin mixture). Chicken meat was wrapped in the respective films, stored at 4 ℃ for four days, and roasted at 200 ℃ for 30 min. The cooking loss, color changes, instrumental tenderness (shear force and energy) were measured. In addition, sensory evaluation was performed. All films effectively reduced cooking loss from chicken meat. The sodium caseinate-starch-based films were the most successful in preventing cooking loss. The average shear force and shear energy values of the wrapped samples were about 40% and 30% less than those of control samples, respectively. In sensory evaluation, chicken meat roasted after wrapping with the films was considered more tender and delicious than the control. Particularly, chicken meat wrapped with the films containing oleoresin mixture was assessed as the most delicious among the samples. It was shown that the cooking quality of the chicken meat could be significantly improved by pre-wrapping the meat with edible films.

Endophytic fungi occurring in fennel, lettuce, chicory, and celery--commercial crops in southern Italy.

Science.gov (United States)

D'Amico, Margherita; Frisullo, Salvatore; Cirulli, Matteo

2008-01-01

The occurrence of endophytic fungi in fennel, lettuce, chicory, and celery crops was investigated in southern Italy. A total of 186 symptomless plants was randomly collected and sampled at the stage of commercial ripeness. Fungal species of Acremonium, Alternaria, Fusarium, and Plectosporium were detected in all four crops; Plectosporium tabacinum was the most common in all crop species and surveyed sites. The effect of eight endophytic isolates (five belonging to Plectosporium tabacinum and three to three species of Acremonium) inoculated on lettuce plants grown in gnotobiosis was assessed by recording plant height, root length and dry weight, collar diameter, root necrosis, and leaf yellowing. P. tabacinum and three species of Acremonium, inoculated on gnotobiotically grown lettuce plants, showed pathogenic activity that varied with the fungal isolate. Lettuce plants inoculated with the isolates Ak of Acremonium kiliense, Ac of Acremonium cucurbitacearum, and P35 of P. tabacinum showed an increased root growth, compared to the non-inoculated control. The high frequency of P. tabacinum isolation recorded in lettuce plants collected in Bari and Metaponto, and in fennel plants from Foggia agricultural districts, suggests a relationship not only between a crop species and P. tabacinum, but also between the occurrence of the endophyte and the crop rotation history of the soil.

Replacement of glycaemic carbohydrates by inulin-type fructans from chicory (oligofructose, inulin) reduces the postprandial blood glucose and insulin response to foods: report of two double-blind, randomized, controlled trials.

Science.gov (United States)

Lightowler, Helen; Thondre, Sangeetha; Holz, Anja; Theis, Stephan

2018-04-01

Inulin-type fructans are recognized as prebiotic dietary fibres and classified as non-digestible carbohydrates that do not contribute to glycaemia. The aim of the present studies was to investigate the glycaemic response (GR) and insulinaemic response (IR) to foods in which sucrose was partially replaced by inulin or oligofructose from chicory. In a double-blind, randomized, controlled cross-over design, 40-42 healthy adults consumed a yogurt drink containing oligofructose or fruit jelly containing inulin and the respective full-sugar variants. Capillary blood glucose and insulin were measured in fasted participants and at 15, 30, 45, 60, 90, and 120 min after starting to drink/eat. For each test food, the incremental area under the curve (iAUC) for glucose and insulin was calculated and the GR and IR determined. Consumption of a yogurt drink with oligofructose which was 20% reduced in sugars significantly lowered the glycaemic response compared to the full-sugar reference (iAUC 120min 31.9 and 37.3 mmol/L/min, respectively; p inulin and containing 30% less sugars than the full-sugar variant likewise resulted in a significantly reduced blood glucose response (iAUC 120min 53.7 and 63.7 mmol/L/min, respectively; p inulin-type fructans (p inulin or oligofructose from chicory may be an effective strategy to reduce the postprandial blood glucose response to foods.

Association mapping of SSR markers to sweet, bitter and roasted peanut sensory attributes in cultivated peanut

Science.gov (United States)

Certain roasted peanut quality sensory attributes are very important breeding objectives for peanut manufactory and consumers. Currently the only means of measuring these traits is the use of a trained sensory panel. This is a costly and time-consuming process. It is desirable, from a cost, time an...

Carcass parameters and meat quality in meat-goat kids finished on chicory, birdsfoot trefoil, or red clover pastures.

Science.gov (United States)

Turner, K E; Cassida, K A; Zerby, H N; Brown, M A

2015-07-01

This study was conducted during the 2009 and 2010 grazing seasons to assess carcass parameters and chevon (goat meat) quality when meat-goat kids (n=72) were finished on pastures of red clover (Trifolium pratense L.; RCL), birdsfoot trefoil (Lotus corniculatus L.; BFT), or chicory (Cichorium intybus L.; CHIC). Final live weight (Pgoats were finished on RCL compared to CHIC with BFT being intermediate. Ribeye area, backfat thickness, body wall thickness, internal fat score, and leg score were not different (P>0.10) among treatments when adjusted for the covariate of carcass weight. Finishing meat-goat kids on RCL, BFT, or CHIC impacted concentrations of fatty acids (FAs) 18:1 trans-10, 18:1 cis-11, 18:2, 18:3 polyunsaturated fatty acids (PUFAs), omega-6, omega-3, and PUFA:saturated fatty acid ratio in longissimus lumborum samples. Finishing meat-goat kids on CHIC, RCL, or BFT pastures produced carcass weights acceptable for most ethnic markets in the USA. Published by Elsevier Ltd.

Comparison between the effect of γ-irradiation and roasting on the profile and antioxidant activity of wheat germ lipids

International Nuclear Information System (INIS)

Ramadan, M.F.; El-Said Showky, H.; Abd el Rahman, M.S.

2008-01-01

In order to utilize wheat germ, a nutrient-dense byproduct of the wheat milling industry, in various food products, different treatments are used to investigate and stabilize its influence on lipid characteristics. However, there are no reports on the effect of gamma-irradiation on the lipid profile of wheat germ. In this study, the impact of gamma-irradiation (at radiation doses 1/4, 1/2 and 1 kGy) and roasting at (160 deg C for 20 min) on the lipid constituents of wheat germ was examined. Both thermal and irradiation treatments did not have a significant effect on the total lipid recovery or the fatty acid composition of wheat germ lipids. The fatty acid profile was found to be made up of linoleic followed by oleic and palmitic as the major fatty acids. An increase in the content of free fatty acids characterized the lipid profile of the irradiated wheat germ samples. Antiradical properties of lipids from roasted and irradiated samples were analyzed using the bleaching of the stable 1,1-diphenyl-2- picrylhydrazyl radical (DPPH). Lipids from irradiated samples exhibited relatively stronger radical scavenging potential than lipids from roasted wheat germ. It has been concluded that gamma-irradiation could be applied for wheat germ preservation, where it might be limited to a dose of 1/4 kGy in the processing

Comparison of properties of new sources of partially purified inulin to those of commercially pure chicory inulin.

Science.gov (United States)

Mudannayake, Deshani C; Wimalasiri, Kuruppu M S; Silva, Kahandage F S T; Ajlouni, Said

2015-05-01

Newly developed inulin powders were prepared from roots of Asparagus falcatus (AF) and Taraxacum javanicum (TJ) plants grown in Sri Lanka. Inulin content, analyzed by enzymatic spectrophotometric as well as high-performance liquid chromatographic methods, showed that AF and TJ inulin powders contain 65.5% and 45.4% (dry wt) inulin, respectively, compared with 72% dry wt in the commercially available chicory inulin. Treating the AF and TJ inulin powders using ion exchange techniques significantly (P inulin into fructose and glucose by fructanase, and FT-IR analyses proved that the developed AF and TJ inulins have characteristic molecular composition similar to commercial inulin. TJ inulin contained significantly (P inulin, which contained 1.33 mg GAE/g of total phenolics, 0.43 mg QE/g of total flavonoids, and 406.26 mM TE/g antioxidant capacity. The current study suggests that the newly developed inulin from AF and TJ roots could be used as an alternative commercial source of inulin for the food industry. © 2015 Institute of Food Technologists®

PENYANGRAIAN HANCURAN NIB KAKAO DENGAN ENERJI GELOMBANG MIKRO UNTUK MENGHASILKAN COKELAT BUBUK Microwave roasting of ground cocoa nib to produce cocoa powder

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Supriyanto Supriyanto

2012-05-01

Full Text Available In this experiment, energy from a microwave oven adjusted at 20 % scale out of 900 watt for 5 min was applied to roast ground cocoa nib passing through 20 mesh screen for 5 min to produce cocoa powder. Effect of the technique on the physical and chemical properties of the product was compared to that of the conventional roasting at 140oC for 40 min. The result indicated that cocoa powder which was produced by microwave roasting had lower water content (3.48% compared to 3.88%; lower fat content (23.56% compared to 25.18%. It had smaller particle size and more uniform (10-45 µm compared to 20 – 125 µm, however both of them had the same brown intensity. Flavor intensity, color and acceptability of cocoa powder produced by microwave oven did not show a significant difference (p<0.05, however it had more bitter taste, and comprised more flavor components compared to that of resulted by conventional roasting. Polyphenol content and antioxidant activity of cocoa powder produced by microwave and conventional roasting were not significant difference (p<0.05. ABSTRAK Dalam penelitian ini dilakukan penyangraian hancuran keping biji kakao (nib lolos ayakan 20 mesh, mengguna- kan enerji gelombang mikro (EGM, untuk pengolahan bubuk cokelat. Pengaruh cara penyangraian tersebut dikaji terhadap sifat fisik dan kimia bubuk cokelat yang dihasilkan, dibandingkan dengan penyangraian konvensional. Pe- nyangraian nib kakao menggunakan EGM dilakukan selama 5 menit diatur pada posisi power 20 % dari 900 watt, penyangraian konvensional dilakukan pada suhu 140 oC selama 40 menit. Bubuk cokelat hasil penyangraian meng- gunakan EGM mempunyai kadar air lebih rendah (3,48 % dibanding 3,88 %, kadar lemak lebih rendah (23,56 % dibanding 25,18 %, ukuran partikel hancuran lebih kecil (10 – 45 µm dibanding 20 – 125 µm dan lebih merata, serta intensitas warna cokelat tidak berbeda dibanding bubuk cokelat hasil penyangraian konvensional (p<0,05. Bubuk cokelat dari hasil

Cashew nut roasting: Chemical characterization of particulate matter and genotocixity analysis

International Nuclear Information System (INIS)

Oliveira Galvão, Marcos Felipe de; Melo Cabral, Thiago de; André, Paulo Afonso de; Fátima Andrade, Maria de; Miranda, Regina Maura de; Saldiva, Paulo Hilário Nascimento; Castro Vasconcellos, Pérola de; Batistuzzo de Medeiros, Silvia Regina

2014-01-01

Background: Particulate matter (PM) is potentially harmful to health and related to genotoxic events, an increase in the number of hospitalizations and mortality from respiratory and cardiovascular diseases. The present study conducted the first characterization of elemental composition and polycyclic aromatic hydrocarbon (PAH) analysis of PM, as well as the biomonitoring of genotoxic activity associated to artisanal cashew nut roasting, an important economic and social activity worldwide. Methods: The levels of PM 2.5 and black carbon were also measured by gravimetric analysis and light reflectance. The elemental composition was determined using X-ray fluorescence spectrometry and PAH analysis was carried out by gas chromatography–mass spectrometry. Genotoxic activity was measured by the Tradescantia pallida micronucleus bioassay (Trad-MCN). Other biomarkers of DNA damage, such as nucleoplasmic bridges and nuclear fragments, were also quantified. Results: The mean amount of PM 2.5 accumulated in the filters (January 2124.2 µg/m 3 ; May 1022.2 µg/m 3 ; September 1291.9 µg/m 3 ), black carbon (January 363.6 µg/m 3 ; May 70 µg/m 3 ; September 69.4 µg/m 3 ) and concentrations of Al, Si, P, S, Cl, K, Ca, Ti, Cr, Mn, Fe, Ni, Cu, Zn, Se, Br and Pb were significantly higher than the non-exposed area. Biomass burning tracers K, Cl, and S were the major inorganic compounds found. Benzo[k]fluoranthene, indene[1,2,3-c,d]pyrene, benzo[ghi]perylene, phenanthrene and benzo[b]fluoranthene were the most abundant PAHs. Mean benzo[a]pyrene-equivalent carcinogenic power values showed a significant cancer risk. The Trad-MCN bioassay revealed an increase in micronucleus frequency, 2–7 times higher than the negative control and significantly higher in all the months analyzed, possibly related to the mutagenic PAHs found. Conclusions: This study demonstrated that artisanal cashew nut roasting is a serious occupational problem, with harmful effects on workers' health. Those

Performance of Rotary Cutter Type Breaking Machine for Breakingand Deshelling Cocoa Roasted Beans

OpenAIRE

Sukrisno Widyotomo; Sri Mulato; Edi Suharyanto

2005-01-01

Conversion of cocoa beans to chocolate product is, therefore, one of the promising alternatives to increase the value added of dried cocoa beans. On the other hand, the development of chocolate industry requires an appropriate technology that is not available yet for small or medium scale of business. Breaking and deshelling cocoa roasted beans is one important steps in cocoa processing to ascertain good chocolate quality. The aim of this research is to study performance of rotary cutter type...

Tetrodotoxin detection and species identification of pufferfish in retail roasted fish fillet by DNA barcoding in China.

Science.gov (United States)

Li, Nan; Shen, Qing; Wang, Jiahui; Han, Chunhui; Ji, Rong; Li, Fengqin; Jiang, Tao

2015-01-01

This study identifies the pufferfish species and detects tetrodotoxin (TTX) in roasted fish fillet samples collected in Beijing, Qingdao and Xiamen, China. The cytochrome c oxidase I (COI) gene was used as the target gene for identification of the pufferfish species in the samples. Enzyme-linked immunosorbent assay (ELISA) screened the TTX levels in samples that had been detected as containing pufferfish by DNA barcode. A total of 125 samples were identified by DNA barcodes; 32 (26%) samples contained pufferfish composition and, among them, 26 (81%) were the highly toxic species Lagocephalus lunaris. All 32 samples containing the pufferfish composition were positive for TTX with levels ranging from 100 to 63,800 ng g(-1). Most of the 32 samples contained the highly toxic L. lunaris. Based on the results, we suggest that the monitoring of roasted fish fillet should be strengthened and the processing procedures should be standardised to minimise TTX poisoning caused by pufferfish.

Mudanças funcionais de farinha de arroz torrada com micro-ondas em função do teor de umidade e do tempo de processamento Functional changes of rice flour roasted with microwave as a function of moisture content and processing time

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July-Ana Souza Tavares

2012-06-01

extend its use as an ingredient in different applications in the food industry, the objective was to evaluate the effect of moisture content and roasting time (independent variables, in the microwave, on the functional characteristics of flour from rice variety 'IRGA 417'. We used central composite rotational experimental design. The variation of amylose content (TA between the roasted rice flour was 16-30g (100g-1, and roasting in the shortest times (until 13.3min and humidity above 18.5g (100g-1, we observed the highest TA. An elevation of the water absorption index (WAI increased as the roasting time of rice flours. The highest values of water solubility index (WSI (25% were found for rice flour with humidity above 22g (100g-1. With increased roasting time diminished the peak viscosity, final viscosity and setback of roasted flour. On the contrary was observed for the breakdown of viscosity. It is concluded that roasting in a microwave can expand the applications of rice flour in the food industry according to the functional changes that result.

Effect of decaffeination of green and roasted coffees on the in vivo antioxidant activity and prevention of liver injury in rats

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Adriene R. Lima

2013-05-01

Full Text Available Decaffeination and roasting affects the composition of the chlorogenic acids in coffee, which have antioxidant potential. The aim of this study was to evaluate the effects of coffee decaffeination on the in vivo antioxidant activity and the prevention of liver damage. The Wistar rats received intraperitoneal doses of carbon tetrachloride and daily doses of Arabica coffee brews (whole and decaffeinated, both green and roasted by gavage for fifteen days. The activity of liver marker enzymes aspartate aminotransferase, alanine aminotransferase and serum albumin were measured as well as the quantification of the thiobarbituric acid reactive species and the content of liver total lipids. Aspartate aminotransferase and alanine aminotransferase are good indicators of liver damage: the results showed that all studied coffee brews decreased the activity of aspartate aminotransferase and alanine aminotransferase, and liver levels of thiobarbituric acid reactive species and total lipids. The compounds presents in coffee brews are able to decrease the hepatic lipid peroxidation induced by carbon tetrachloride, making a significant hepatoprotective effect, in accordance with the liver function tests. The coffee brews are hepatoprotective regardless of the decaffeination process and our results suggest a better protection against liver damage for the roasted coffee brews compared with green coffee brews.

Exploratory and discriminative studies of commercial processed Brazilian coffees with different degrees of roasting and decaffeinated

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Juliano Souza Ribeiro

2013-09-01

Full Text Available The fingerprints of the volatile compounds of 21 commercial Brazilian coffee samples submitted to different industrial processing i.e. decaffeinated or different roasting degrees (traditional and dark were studied. The volatiles were collected by headspace solid phase microextraction (HS-SPME and analyzed by GC-FID and GC-MS. The chromatographic data matrices (fingerprints obtained were explored by the principal component analysis (PCA and partial least squares - discriminative analysis (PLS-DA. Initially the chromatographic profiles were aligned by the algorithm correlation optimized warping (COW. The PCA showed the discrimination of the decaffeinated coffees from the others with both the SPME fibres used. This separation probably occurred due to the loss of some volatile precursors during the decaffeination process, such as sucrose. For both the fibres tested, PDMS/DVB and CX / PDMS SPME, the PLS-DA models correctly classified 100% of the samples according to their roasting degree: (medium and dark, the main differences being the concentrations of some of the volatile compounds such as 2-methyl furan, 2-methylbutanal, 2,3-pentanedione, pyrazine, 2-carboxyaldehyde pyrrole, furfural and 2-furanmethanol.

Replacement of raw soybean with roasted soybean increased milk production in Holstein cows

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Gilson Sebastião Dias Júnior

Full Text Available ABSTRACT: The aim of this study was to evaluate the effect of total replacement of raw whole soybean (RAW for roastedwhole soybean (ROS on the production performance of Holstein cows. Two experiments were carried out usinga simple reversal design where RAW has been completely replaced by ROS. In experiment 1, 22 cows (175±60 days in milkwere used, and the dietary inclusion level of RAW or ROS was 3.7% of dry matter (DM. In experiment 2, 16 cows (130±50 days in milkwere used, and thedietary inclusion level of RAW or ROS was 11% of DM. In both experiments, ROS increased milk production by 1.1kgday-1 without changing fat and protein production. Dry matter intake or milk urea nitrogenwere not affected by dietary soy source. In experiment 2, plasma glucose concentration was decreased, and allantoin/creatinine ratio in urine tended to decreasein ROS. Experiment 2 also evaluated the nutrient digestibility and ruminal degradation kinetics of crude protein in two soybean sources. Roasting had no effect on the digestibility of DM, organic matter, and neutral detergent fiber. Roasted whole soybean hadgreater fraction B and lower protein degradation rate than did RAW; this showed that heat treatment was effective in increasing therumen undegradable amino acid flowto the animal, which suggesteda potential mechanism of action for improved performance observed in ROS.

Occurrence of furan in coffee from Spanish market: Contribution of brewing and roasting.

Science.gov (United States)

Altaki, M S; Santos, F J; Galceran, M T

2011-06-15

In this work, we evaluated the occurrence of furan in brews obtained from regular, decaffeinated, and instant coffee and commercial packed capsules. For this purpose, a previously developed automated headspace solid-phase microextraction method coupled to gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used. Initially, the influence of HS-SPME conditions on furan formation was evaluated. In addition, the effect of roasting conditions (temperature and time) used for coffee beans on furan formation was also studied. We found that low temperature and long roasting time (140°C and 20min) decreases the final furan content. Furan concentrations in regular ground coffee brews from an espresso coffee machine were higher (43-146ng/ml) than those obtained from a home drip coffee maker (20 and 78ng/ml), while decaffeinated coffee brews from a home drip coffee maker (14-65ng/ml) showed a furan concentration similar to that obtained from regular coffee. Relatively low concentrations of this compound (12-35ng/ml) were found in instant coffee brews, while commercial packed coffee capsules showed the highest concentrations (117-244ng/ml). Finally, the daily intake of furan through coffee consumption in Barcelona (Spain) (0.03-0.38μg/kg of body weight) was estimated. Copyright © 2010 Elsevier Ltd. All rights reserved.

Assessment of the Sensitizing Potential of Processed Peanut Proteins in Brown Norway Rats: Roasting Does Not Enhance Allergenicity

DEFF Research Database (Denmark)

Kroghsbo, Stine; Rigby, Neil M.; Johnson, Philip L F

2014-01-01

and not allergens present in their natural food matrix. Objectives The aim was to investigate if thermal processing increases sensitization potential of whole peanuts via the oral route. In parallel, the effect of heating on sensitization potential of the major peanut allergen Ara h 1 was assessed via...... the intraperitoneal route. Methods Sensitization potential of processed peanut products and Ara h 1 was examined in Brown Norway (BN) rats by oral administration of blanched or oil-roasted peanuts or peanut butter or by intraperitoneal immunization of purified native (N-), heated (H-) or heat glycated (G-)Ara h 1....... Levels of specific IgG and IgE were determined by ELISA and IgE functionality was examined by rat basophilic leukemia (RBL) cell assay. Results In rats dosed orally, roasted peanuts induced significant higher levels of specific IgE to NAra h 1 and 2 than blanched peanuts or peanut butter...

New understanding on separation of Mn and Fe from ferruginous manganese ores by the magnetic reduction roasting process

Science.gov (United States)

Liu, Bingbing; Zhang, Yuanbo; Wang, Juan; Wang, Jia; Su, Zijian; Li, Guanghui; Jiang, Tao

2018-06-01

Magnetic reduction roasting followed by magnetic separation process is reported as a simple route to realize separation of Mn and Fe from ferruginous manganese ores (Fe-Mn ores). However, the separation and recovery of Mn and Fe oxides are not very effective. This work clarified the underlying reason for the poor separation and also proposed some suggestions for the magnetic reduction process. In this work, the effect of temperature on the magnetic reduction roasting - magnetic separation of Fe-Mn ore was investigated firstly. Then the reduction behaviors of MnO2-Fe2O3 system and MnO2-Fe2O3-10 wt.%SiO2 system under 10 vol.% CO-90 vol.% CO2 at 600-1000 °C were investigated by XRD, XPS, SEM-EDS, VSM, DSC and thermodynamics analyses. Reduction and separation tests showed that higher reduction temperature was beneficial to the recovery of iron while it's not in favor of the recovery of manganese when the temperature was over 800 °C. The formation of composite oxide MnxFe3-xO4 with strong magnetism between the interface of the MnO2 and Fe2O3 particles leaded to the poor separation of iron and manganese. In addition, the formation mechanism of MnxFe3-xO4 from MnO2 and Fe2O3 as well as the interface reaction reduced under 10 vol.% CO was discussed in this study. Finally, some suggestions were recommended for the magnetic reduction roasting for utilizing the Fe-Mn ores effectively.

Composição química e rendimento da carne ovina in natura e assada Chemical composition and yield of in natura and roast sheep meat

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Rafael Silvio Bonilha Pinheiro

2008-12-01

Full Text Available Utilizou-se o músculo Triceps brachii de cordeiros não castrados ½ Ile de France ½ Santa Inês terminados em confinamento para a realização das análises físico-químicas. Foram determinados: a umidade, a proteína, a gordura, as cinzas e os carboidratos da carne, in natura e assada, destes animais, assim como o rendimento desta carne, após o processo de cocção. A carne assada apresentou valores maiores de gordura e proteína (7,49 e 33,67% em comparação com a carne in natura (5,36 e 18,85%, respectivamente. Os percentuais de cinzas e carboidratos não foram influenciados pelos tratamentos estudados, porém para os valores de umidade, a carne in natura obteve valores superiores ao da carne assada, 74,05 e 57,02%, respectivamente. A carne assada teve perdas durante o seu preparo por evaporação, por gotejamento e por cocção de 33,20, 1,36 e 35,20%, respectivamente. Concluiu-se que a carne assada apresenta valor nutricional mais elevado que a carne in natura, para os teores de gordura e proteína, pelo fato da carne in natura apresentar maior valor de umidade em relação à assada, ocasionando assim a concentração de gordura e de proteína na carne assada. O preparo da carne ocasionou perdas por cocção de 35,20%, por gotejamento e evaporação.Tríceps brachii muscle from non-castrated ½ Ile de France ½ Santa Inês lambs terminated in confinement was used for physical and chemical analyses. In natura and roast meat moisture, protein, fat, ashes, carbohydrates, and meat yield were determined after the cooking process. Roast meat presented higher fat and protein values (7,49 and 33,67%, compared to in natura meat (5,36 and 18,85%, respectively. Ashes and carbohydrates percentages were not influenced by the treatments studied; however, in natura meat presented higher moisture values than roast meat (74,05 and 57,02%, respectively. Roast meat presented losses of 33, 20, 1,36, and 35,20% from evaporation, dripping, and cooking

Effect of the cooking method (grilling, roasting, frying and sous-vide) on the oxidation of thiols, tryptophan, alkaline amino acids and protein cross-linking in jerky chicken

OpenAIRE

Silva, Fábio A. P.; Ferreira, Valquíria C. S.; Madruga, Marta S.; Estévez, Mario

2016-01-01

Broiler breast (pectoralis major) meat was submitted to salting with NaCl + NaNO3 followed by a drying process to produce jerky-type chicken. The final product (raw broiler charqui) was desalted and then cooked using grilled, roasted, fried and sous-vide techniques. Sous-vide cooked samples showed lowest results of moisture loss compared to roasted and fried ones. Fatty acid profile suffered minor changes after cooking of broiler charqui. Regarding to protein oxidation, tryptophan fluorescenc...

The effect of partial substitution of roasted soybean seed with graded levels of sweet potato (Ipomoea batatas) leaf meal on growth performances and carcass characteristics of broiler chickens.

Science.gov (United States)

Melesse, Aberra; Alemu, Temesgen; Banerjee, Sandip; Berihun, Kefyalew

2016-06-30

This study was designed to assess the effects of partial substitution of roasted soybean seed with sweet potato (Ipomoea batatas) leaf meal (SPLM) on growth performances and carcass components of broiler chickens. The experiment was a completely randomized design consisting of five dietary treatments replicated four times with ten chicks each. The control diet (treatment 1, T1) contained roasted soybean seed as the major protein source without SPLM and treatment diets containing SPLM at the levels of 30 g/kg (treatment 2, T2), 60 g/kg (treatment 3, T3), 90 g/kg (treatment 4, T4) and 120 g/kg (treatment 5, T5) by partially substituting the roasted soybean seed in the control diet. The results indicated that the body weight gain in chickens reared in T1 was (pchickens reared in T1 was (pchickens fed on T1 was (pChickens fed with T2 diet had numerically higher values of slaughter, dressed carcass and breast than those reared in T4 and T5 diets. It can be concluded that the partial substitution of roasted soybean seed with sweet potato leaf might be economically feasible feeding strategy of broiler chickens in smallholder poultry farm settings.

Developing a carob-based milk beverage using different varieties of carob pods and two roasting treatments and assessing their effect on quality characteristics.

Science.gov (United States)

Srour, Nadine; Daroub, Hamza; Toufeili, Imad; Olabi, Ammar

2016-07-01

This work aimed at formulating a carob-based milk beverage and assessing its chemical and sensory properties. Six varieties of carob pods, each processed into roasted and unroasted powders, were used to develop 12 prototypes of the beverage. Chemical and physico-chemical analyses (moisture, ash, fibre, protein, sugars, total-phenolics, total-antioxidants, water activity and colour) and sensory tests were conducted. The variety of carob pod had a significant effect on all chemical variables in carob powders (P Baladi Ikleem el Kharoob roasted to formulate a carob-based milk beverage is recommended. © 2015 Society of Chemical Industry. © 2015 Society of Chemical Industry.

Determination of roasted pistachio (Pistacia vera L.) key odorants by headspace solid-phase microextraction and gas chromatography-olfactometry.

Science.gov (United States)

Aceña, Laura; Vera, Luciano; Guasch, Josep; Busto, Olga; Mestres, Montserrat

2011-03-23

Key odorants in roasted pistachio nuts have been determined for the first time. Two different pistachio varieties (Fandooghi and Kerman) have been analyzed by means of headspace solid-phase microextraction (HS-SPME) and gas chromatography-olfactometry (GCO). The aroma extract dilution analyses (AEDA) applied have revealed 46 and 41 odor-active regions with a flavor dilution (FD) factor≥64 for the Fandooghi and the Kerman varieties, respectively, and 39 of them were related to precisely identified compounds. These included esters, pyrazines, aldehydes, acids, furans, and phenols. The results show that the Fandooghi variety presents, not only more odor-active regions but also higher FD factors than the Kerman variety that can lead to the conclusion that the first variety has a richer aromatic profile than the second one. The descriptive sensory analysis (DSA) showed that the roasted, chocolate/coffee, and nutty attributes were rated significantly higher in the Fandooghi variety, whereas the green attribute was significantly higher in the Kerman one.

Optimation of Temperature and Duration of Cocoa Beans Roasting in a CylindricalRoaster

OpenAIRE

Jati, Misnwai; Widyotomo, Sukrisno; Sewed, Awad; Sugiyono

2005-01-01

A small scale cylindrical type cocoa roaster has been designed to improve Indonesian mallholder income and commence utilization of cocoa-base products. Capacity of the roaster was at 15 kg dried cocoa beans. Operating condition of the instrument in terms of temperature and duration of roasting for cocoa powder production has been optimized by using Response Surface Methodology in the range of 110–140 C for the former and 20–60 minute for the latter. Variable of the study were temperature prof...

Cashew nut roasting: Chemical characterization of particulate matter and genotocixity analysis

Energy Technology Data Exchange (ETDEWEB)

Oliveira Galvão, Marcos Felipe de [Programa de Pós-Graduação em Bioquímica, Universidade Federal do Rio Grande do Norte, Natal, RN (Brazil); Melo Cabral, Thiago de; André, Paulo Afonso de [Departamento de Patologia, Universidade de São Paulo, São Paulo, SP (Brazil); Fátima Andrade, Maria de; Miranda, Regina Maura de [Departamento de Ciências Atmosféricas, Universidade de São Paulo, São Paulo, SP (Brazil); Saldiva, Paulo Hilário Nascimento [Departamento de Patologia, Universidade de São Paulo, São Paulo, SP (Brazil); Castro Vasconcellos, Pérola de [Instituto de Química, Universidade de São Paulo, São Paulo, SP (Brazil); Batistuzzo de Medeiros, Silvia Regina, E-mail: sbatistu@cb.ufrn.br [Departamento de Biologia Celular e Genética, CB – UFRN, Centro de Biociências, Universidade Federal do Rio Grande do Norte, Campus Universitário, Lagoa Nova, 59072-970, Natal, RN (Brazil)

2014-05-01

Background: Particulate matter (PM) is potentially harmful to health and related to genotoxic events, an increase in the number of hospitalizations and mortality from respiratory and cardiovascular diseases. The present study conducted the first characterization of elemental composition and polycyclic aromatic hydrocarbon (PAH) analysis of PM, as well as the biomonitoring of genotoxic activity associated to artisanal cashew nut roasting, an important economic and social activity worldwide. Methods: The levels of PM{sub 2.5} and black carbon were also measured by gravimetric analysis and light reflectance. The elemental composition was determined using X-ray fluorescence spectrometry and PAH analysis was carried out by gas chromatography–mass spectrometry. Genotoxic activity was measured by the Tradescantia pallida micronucleus bioassay (Trad-MCN). Other biomarkers of DNA damage, such as nucleoplasmic bridges and nuclear fragments, were also quantified. Results: The mean amount of PM{sub 2.5} accumulated in the filters (January 2124.2 µg/m{sup 3}; May 1022.2 µg/m{sup 3}; September 1291.9 µg/m{sup 3}), black carbon (January 363.6 µg/m{sup 3}; May 70 µg/m{sup 3}; September 69.4 µg/m{sup 3}) and concentrations of Al, Si, P, S, Cl, K, Ca, Ti, Cr, Mn, Fe, Ni, Cu, Zn, Se, Br and Pb were significantly higher than the non-exposed area. Biomass burning tracers K, Cl, and S were the major inorganic compounds found. Benzo[k]fluoranthene, indene[1,2,3-c,d]pyrene, benzo[ghi]perylene, phenanthrene and benzo[b]fluoranthene were the most abundant PAHs. Mean benzo[a]pyrene-equivalent carcinogenic power values showed a significant cancer risk. The Trad-MCN bioassay revealed an increase in micronucleus frequency, 2–7 times higher than the negative control and significantly higher in all the months analyzed, possibly related to the mutagenic PAHs found. Conclusions: This study demonstrated that artisanal cashew nut roasting is a serious occupational problem, with harmful

Application of elastic net and infrared spectroscopy in the discrimination between defective and non-defective roasted coffees.

Science.gov (United States)

Craig, Ana Paula; Franca, Adriana S; Oliveira, Leandro S; Irudayaraj, Joseph; Ileleji, Klein

2014-10-01

The quality of the coffee beverage is negatively affected by the presence of defective coffee beans and its evaluation still relies on highly subjective sensory panels. To tackle the problem of subjectivity, sophisticated analytical techniques have been developed and have been shown capable of discriminating defective from non-defective coffees after roasting. However, these techniques are not adequate for routine analysis, for they are laborious (sample preparation) and time consuming, and reliable, simpler and faster techniques need to be developed for such purpose. Thus, it was the aim of this study to evaluate the performance of infrared spectroscopic methods, namely FTIR and NIR, for the discrimination of roasted defective and non-defective coffees, employing a novel statistical approach. The classification models based on Elastic Net exhibited high percentage of correct classification, and the discriminant infrared spectra variables extracted provided a good interpretation of the models. The discrimination of defective and non-defective beans was associated with main chemical descriptors of coffee, such as carbohydrates, proteins/amino acids, lipids, caffeine and chlorogenic acids. Copyright © 2014 Elsevier B.V. All rights reserved.

Plant and Fungal Food Components with Potential Activity on the Development of Microbial Oral Diseases

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Maria Daglia

2011-01-01

Full Text Available This paper reports the content in macronutrients, free sugars, polyphenols, and inorganic ions, known to exert any positive or negative action on microbial oral disease such as caries and gingivitis, of seven food/beverages (red chicory, mushroom, raspberry, green and black tea, cranberry juice, dark beer. Tea leaves resulted the richest material in all the detected ions, anyway tea beverages resulted the richest just in fluoride. The highest content in zinc was in chicory, raspberry and mushroom. Raspberry is the richest food in strontium and boron, beer in selenium, raspberry and mushroom in copper. Beer, cranberry juice and, especially green and black tea are very rich in polyphenols, confirming these beverages as important sources of such healthy substances. The fractionation, carried out on the basis of the molecular mass (MM, of the water soluble components occurring in raspberry, chicory, and mushroom extracts (which in microbiological assays revealed the highest potential action against oral pathogens, showed that both the high and low MM fractions are active, with the low MM fractions displaying the highest potential action for all the fractionated extracts. Our findings show that more compounds that can play a different active role occur in these foods.

SALMONELLA SPECIE AND TOTAL VIABLE BACTERIAL LOAD IN ROASTED CHICKENS SOLD IN JOS-NIGERIA

OpenAIRE

Carol Okoli; Okonji M.C; Ugoh S.C; Okolo S.N; Okoli A.C; Alu A.J

2007-01-01

The study was to investigate for the presence of Salmonella specie and total viable aerobic bacterial load in roasted chickens sold in Jos. The study was carried out on twenty five chicken samples. No salmonella specie was isolated from the samples. However, other bacterial organisms were isolates, viz: 9(36%) of the samples yielded E.coli; 5(20%) yielded Citobacter species; 3(12%) yielded Proteus species and 6(24%) yielded Klebsiella species while 2(8%) showed no growth. An average total via...

Caracterização reológica das diferentes fases de extrato de inulina de raízes de chicória, obtidas por abaixamento de temperatura Rheological characterization for different phases of inulin extract from chicory roots, obtained through temperature reduction

Directory of Open Access Journals (Sweden)

Juliana T. C. Leite

2004-04-01

Full Text Available A inulina é um ingrediente funcional, geralmente empregado na indústria alimentícia como substituto do açúcar ou da gordura. Esse ingrediente pode ser encontrado em diversos produtos vegetais, incluindo as raízes de chicória. Por ser um produto com solubilidade variável com a temperatura, a inulina sofre uma separação de fases ao ser resfriada, originando uma fase precipitada, mais viscosa, e uma fase sobrenadante, de menor viscosidade. O estudo das propriedades reológicas das diferentes fases do extrato de inulina é importante para o projeto de equipamentos, como misturadores e bombas. Neste trabalho, foi estudado o comportamento reológico, para três condições distintas de temperatura (25; 40 e 50 ºC, das fases sobrenadante e precipitada do extrato líquido de inulina, extraído de raízes de chicória por difusão em água quente e resfriado a duas temperaturas distintas (8 e -10 ºC, sofrendo separação de fases. A fase precipitada foi analisada em duas condições: pura e com a adição de agentes microencapsulantes. Todos apresentaram um comportamento linear, semelhante ao dos "Plásticos de Bingham", porém, nem todos se ajustaram a esse modelo.Inulin is a functional food ingredient, generally employed as sugar or fat substitute in food systems. This ingredient can be found in several vegetal products, including chicory roots. As the solubility of inulin is susceptible to temperature changes, the product suffers a fractionalization resulting in two phases when cooled, originating a precipitated phase, more viscose, and a liquid phase, of lesser viscosity. The study of rheological properties of different phases of inulin extract is important for equipment designing, such as mixer and bombs. In this work, rheological behavior at three different temperatures (25; 40 and 50 ºC was determined for liquid and precipitated phases of inulin liquid extract, extracted from chicory roots by hot water diffusion and cooled at two

Removal of chloride from MSWI fly ash.

Science.gov (United States)

Chen, Wei-Sheng; Chang, Fang-Chih; Shen, Yun-Hwei; Tsai, Min-Shing; Ko, Chun-Han

2012-10-30

The high levels of alkali chloride and soluble metal salts present in MSWI fly ash is worth noting for their impact on the environment. In addition, the recycling or reuse of fly ash has become an issue because of limited landfill space. The chloride content in fly ash limits its application as basis for construction materials. Water-soluble chlorides such as potassium chloride (KCl), sodium chloride (NaCl), and calcium chloride hydrate (CaCl(2) · 2H(2)O) in fly ash are easily washed away. However, calcium chloride hydroxide (Ca(OH)Cl) might not be easy to leach away at room temperature. The roasting and washing-flushing processes were applied to remove chloride content in this study. Additionally, air and CO(2) were introduced into the washing process to neutralize the hazardous nature of chlorides. In comparison with the water flushing process, the roasting process is more efficient in reducing the process of solid-liquid separation and drying for the reuse of Cl-removed fly ash particles. In several roasting experiments, the removal of chloride content from fly ash at 1050°C for 3h showed the best results (83% chloride removal efficiency). At a solid to liquid ratio of 1:10 the water-flushing process can almost totally remove water-soluble chloride (97% chloride removal efficiency). Analyses of mineralogical change also prove the efficiency of the fly ash roasting and washing mechanisms for chloride removal. Copyright © 2012 Elsevier B.V. All rights reserved.

Effect of processing and roasting on the antioxidant activity of coffee brews Efeito do processamento e da torração sobre a atividade antioxidante da bebida de café

Directory of Open Access Journals (Sweden)

Stella Maris da Silveira Duarte

2005-06-01

Full Text Available The aim of this work was to evaluate the effect of processing and roasting on the antioxidant activity of coffee brews. Brews prepared with light, medium and dark roasted coffees were analyzed. The pH, total solids content, polyphenols content, reducing substances and chlorogenic acids content were determined. The antioxidant activity of aqueous extracts, the guaicol decolorizing and the capacity to inhibit lipid peroxidation were also analyzed. The antioxidant activity of coffee brews were concentration-dependent. A progressive antioxidant activity and polyphenols content was observed decreasing with roasting. The light roasted coffee showed the highest antioxidant activity and dark roasted coffee showed the lowest antioxidant activity. The results indicate that the ingestion of coffee brews prepared with light and medium roasted coffees might protect cells from oxidative stress damages.O objetivo deste trabalho foi avaliar o efeito do processamento e grau de torração sobre a atividade antioxidante da bebida de café. Foram analisadas bebidas preparadas com café nos graus de torração claro, médio e escuro. Foram determinados o pH, o conteúdo de sólidos totais, o conteúdo de polifenóis, o conteúdo de substâncias redutoras e o conteúdo de ácidos clorogênicos. Além disto, foram analisadas a atividade antioxidante dos extratos aquosos, a descoloração do guaiacol e a capacidade de inibição da formação de peróxidos lipídicos. A atividade antioxidante mostrou ser dependente da concentração da bebida de café. Foi observada redução progressiva da atividade antioxidante e de compostos fenólicos com o grau de torração. O café submetido à torra clara apresentou atividade antioxidante máxima e o café com maior grau de torra apresentou a menor atividade antioxidante. Os resultados indicam que a ingestão de bebidas preparadas com cafés de torras clara e média pode proteger a célula contra os efeitos do estresse

Influences of Different Components on Agglomeration Behavior of MoS2 During Oxidation Roasting Process in Air

Science.gov (United States)

Wang, Lu; Zhang, Guo-Hua; Wang, Jing-Song; Chou, Kuo-Chih

2016-08-01

An agglomeration of the furnace charge always takes place during the oxidation roasting process of molybdenite concentrate (with the main component of MoS2) in multiple hearth furnaces, which greatly affects the production process and furnace service life. In the present work, a preliminary study about the influence of various components on the agglomeration phenomenon of pure MoS2 have been carried out. The results show that reaction temperature, impurity content, and air flow rate have significant effects on the agglomeration extent. Meanwhile, the impurity type added into the pure MoS2 plays a crucial role. It was found that CaO and MgO have a stronger sulfur-fixing effect and that the desulphurization of the roasted product was uncompleted. It was also concluded that the agglomeration is due to the formation of low-melting-point eutectics, including that between MoO3 and impurities and that between MoO3 and Mo4O11. It is suggested that decreasing the impurities contents, especially K, Cu, Pb, and Fe, is an effective method for reducing the extent of agglomeration.

Viscozyme L pretreatment on palm kernels improved the aroma of palm kernel oil after kernel roasting.

Science.gov (United States)

Zhang, Wencan; Leong, Siew Mun; Zhao, Feifei; Zhao, Fangju; Yang, Tiankui; Liu, Shaoquan

2018-05-01

With an interest to enhance the aroma of palm kernel oil (PKO), Viscozyme L, an enzyme complex containing a wide range of carbohydrases, was applied to alter the carbohydrates in palm kernels (PK) to modulate the formation of volatiles upon kernel roasting. After Viscozyme treatment, the content of simple sugars and free amino acids in PK increased by 4.4-fold and 4.5-fold, respectively. After kernel roasting and oil extraction, significantly more 2,5-dimethylfuran, 2-[(methylthio)methyl]-furan, 1-(2-furanyl)-ethanone, 1-(2-furyl)-2-propanone, 5-methyl-2-furancarboxaldehyde and 2-acetyl-5-methylfuran but less 2-furanmethanol and 2-furanmethanol acetate were found in treated PKO; the correlation between their formation and simple sugar profile was estimated by using partial least square regression (PLS1). Obvious differences in pyrroles and Strecker aldehydes were also found between the control and treated PKOs. Principal component analysis (PCA) clearly discriminated the treated PKOs from that of control PKOs on the basis of all volatile compounds. Such changes in volatiles translated into distinct sensory attributes, whereby treated PKO was more caramelic and burnt after aqueous extraction and more nutty, roasty, caramelic and smoky after solvent extraction. Copyright © 2018 Elsevier Ltd. All rights reserved.

Prevalence of pale, soft, and exudative (PSE condition in chicken meat used for commercial meat processing and its effect on roasted chicken breast

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Deshani S. Karunanayaka

2016-07-01

Full Text Available Abstract Background Studies on prevalence of pale, soft, exudative (PSE condition in Sri Lankan poultry industry is minimal. Hence, the objective of present study was to determine the incidence of PSE chicken meat in a commercial meat processing plant and to find out its consequences on meat quality traits of roasted chicken breast. Method A total of 60 breast fillets were randomly selected, evaluated based on color L* value, and placed into 1 of 2 categories; PSE (L* > 58 or normal meat (L* ≤ 58. A total of 20 breast fillets (10 PSE and 10 normal were then analyzed for color, pH, and water holding capacity (WHC. After processing those into roasted chicken breast, cooking loss, color, pH, WHC, and texture values were evaluated. A sensory evaluation was conducted using 30 untrained panelists. Results The incidence of PSE meat was 70 % in the present experiment. PSE fillets were significantly lighter and had lower pH values compared with normal fillets. Correlation between the lightness and pH was negative (P  0.05, an approximately 3 % higher cooking loss was observed in PSE group compared to its counterpart (P  0.05. Conclusions These results indicated that an economical loss can be expected due to the significantly higher cooking loss observed in roasted breast processed from PSE meat.

Frequency of isolation of Campylobacter from roasted chicken samples from Mexico City.

Science.gov (United States)

Quiñones-Ramírez, E I; Vázquez-Salinas, C; Rodas-Suárez, O R; Ramos-Flores, M O; Rodríguez-Montaño, R

2000-01-01

The presence of Campylobacter spp. was investigated in 100 samples of roasted chicken tacos sold in well-established commercial outlets and semisettled street stands in Mexico City. From 600 colonies displaying Campylobacter morphology only 123 isolates were positive. From these isolates, 51 (41%) were identified as C. jejuni, 23 (19%) as C. coli, and 49 (40%) as other species of this genus. All of the 27 positive samples came from one location where handling practices allowed cross-contamination of the cooked product. The results indicate that these ready-to-consume products are contaminated with these bacteria, representing a potential risk for consumers, especially in establishments lacking adequate sanitary measures to prevent cross-contamination.

Mechanical behaviour of Arabica coffee (Coffea arabica) beans under loading compression

Science.gov (United States)

Sigalingging, R.; Herak, D.; Kabutey, A.; Sigalingging, C.

2018-02-01

The uniformity of the product of the grinding process depends on various factors including the brittleness of the roasted coffee bean and it affects the extraction of soluble solids to obtain the coffee brew. Therefore, the reaching of a certain degree of brittleness is very important for the grinding to which coffee beans have to be subjected to before brewing. The aims of this study to show the mechanical behaviour of Arabica coffee beans from Tobasa (Indonesia) with roasted using different roasting time (40, 60 and 80 minutes at temperature 174 °C) under loading compression 225 kN. Universal compression testing machine was used with pressing vessel diameter 60 mm and compression speed 10 mm min-1 with different initial pressing height ranging from 20 to 60 mm. The results showed that significant correlation between roasting time and the brittleness.

Vis-NIR hyperspectral imaging and multivariate analysis for prediction of the moisture content and hardness of Pistachio kernels roasted in different conditions

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T Mohammadi Moghaddam

2015-09-01

Full Text Available Introduction: Pistachio nut is one of the most delicious and nutritious nuts in the world and it is being used as a salted and roasted product or as an ingredient in snacks, ice cream, desserts, etc. (Maghsudi, 2010; Kashaninejad et al. 2006. Roasting is one of the most important food processes which provides useful attributes to the product. One of the objectives of nut roasting is to alter and significantly enhance the flavor, texture, color and appearance of the product (Ozdemir, 2001. In recent years, spectral imaging techniques (i.e. hyperspectral and multispectral imaging have emerged as powerful tools for safequality inspection of various agricultural commodities (Gowen et al., 2007. The objectives of this study were to apply reflectance hyperspectral imaging for non-destructive determination of moisture content and hardness of pistachio kernels roasted in different conditions. Materials and methods: Dried O’hadi pistachio nuts were supplied from a local market in Mashhad. Pistachio nuts were soaked in 5L of 20% salt solution for 20min (Goktas Seyhan, 2003. For roasting process, three temperatures (90, 120 and 150°C, three times (20, 35 and 50 min and three air velocities (0.5, 1.5 and 2.5 m s-1 were applied. The moisture content of pistachio kernels was measured in triplicate using oven drying (3 gr samples at 105 °C for 12 hours. Uniaxial compression test by a 35mm diameter plastic cylinder, was made on the pistachio kernels, which were mounted on a platform. Samples were compressed at a depth of 2mm and speed of 30 mm min-1. A hyperspectral imaging system in the Vis-NIR range (400-1000 nm was employed. The spectral pre-processing techniques: first derivative and second derivative, median filter, Savitzkye-Golay, wavelet, multiplicative scatter correction (MSC and standard normal variate transformation (SNV were used. To make models at PLSR and ANN methods, ParLeS software and Matlab R2009a were used, respectively. The coefficient

The Effectof Underwater Explosion on the Kinetics of Alkaline Leaching of Roasted Tungsten Carbide Scraps for Recycling

OpenAIRE

BAIK, Seung Woo; SHIBAYAMA, Atsushi; MURATA, Kenji; FUJITA, Toyohisa

2004-01-01

Wasted tungsten scraps are important resources for recycling, however, the mechanical recycle process of tungsten has a difficulty for recycling due to its mechanical strength. Underwater explosion fracturing technique was designed for solving this problem. The kinetics for alkaline leaching of roasted tungsten alloy scraps with different size distribution prepared by two ways of crushing technique has been investigated to evaluate the effect of the underwater explosion-crushing. The merit of...

Effect of Superheated Steam Roasting on Radical Scavenging Activity and Phenolic Content of Robusta Coffee Beans

OpenAIRE

Ooi Ee Shan; Wahidu Zzaman; Tajul A. Yang

2015-01-01

Robusta coffee is one of the coffee species grown in Malaysia. However, there is little research conducted on Robusta coffee beans as Arabica coffee is more popular among the consumers. Coffee is a rich source of antioxidants, therefore research on antioxidant properties of Robusta coffee beans is important to explore its market value. Nowadays, most of coffee analysis is on conventional roasted coffee which reduces their antioxidant properties. In this study, Robusta coffee beans (Coffea can...

The effect of bean origin and temperature on grinding roasted coffee

Science.gov (United States)

Uman, Erol; Colonna-Dashwood, Maxwell; Colonna-Dashwood, Lesley; Perger, Matthew; Klatt, Christian; Leighton, Stephen; Miller, Brian; Butler, Keith T.; Melot, Brent C.; Speirs, Rory W.; Hendon, Christopher H.

2016-01-01

Coffee is prepared by the extraction of a complex array of organic molecules from the roasted bean, which has been ground into fine particulates. The extraction depends on temperature, water chemistry and also the accessible surface area of the coffee. Here we investigate whether variations in the production processes of single origin coffee beans affects the particle size distribution upon grinding. We find that the particle size distribution is independent of the bean origin and processing method. Furthermore, we elucidate the influence of bean temperature on particle size distribution, concluding that grinding cold results in a narrower particle size distribution, and reduced mean particle size. We anticipate these results will influence the production of coffee industrially, as well as contribute to how we store and use coffee daily. PMID:27086837

The effect of bean origin and temperature on grinding roasted coffee

Science.gov (United States)

Uman, Erol; Colonna-Dashwood, Maxwell; Colonna-Dashwood, Lesley; Perger, Matthew; Klatt, Christian; Leighton, Stephen; Miller, Brian; Butler, Keith T.; Melot, Brent C.; Speirs, Rory W.; Hendon, Christopher H.

2016-04-01

Coffee is prepared by the extraction of a complex array of organic molecules from the roasted bean, which has been ground into fine particulates. The extraction depends on temperature, water chemistry and also the accessible surface area of the coffee. Here we investigate whether variations in the production processes of single origin coffee beans affects the particle size distribution upon grinding. We find that the particle size distribution is independent of the bean origin and processing method. Furthermore, we elucidate the influence of bean temperature on particle size distribution, concluding that grinding cold results in a narrower particle size distribution, and reduced mean particle size. We anticipate these results will influence the production of coffee industrially, as well as contribute to how we store and use coffee daily.

Development and validation of a method for the analysis of Ochratoxin A in roasted coffee by liquid chromatography/electrospray-mass spectrometry in Tandem (LC/ESI-MS/MS

Directory of Open Access Journals (Sweden)

Raquel D. C. C. Bandeira

2012-01-01

Full Text Available A method using LC/ESI-MS/MS for the quantitative analysis of Ochratoxin A in roasted coffee was described. Linearity was demonstrated (r = 0.9175. The limits of detection and quantification were 1.0 and 3.0 ng g-1, respectively. Trueness, repeatability and intermediate precision values were 89.0-108.8%; 2.4-13.7%; 12.5-17.8%, respectively. To the best of our knowledge, this is the first report in which Ochratoxin A in roasted coffee is analysed by LC/ESI-MS/MS, contributing to the field of mycotoxin analysis, and it will be used for future production of Certified Reference Material.

Up-gradation of MoO{sub 3} and separation of copper, iron, zinc from roasted molybdenum ore by a leaching process

Energy Technology Data Exchange (ETDEWEB)

Jin-Young, Lee; Jyothi Rajesh, Kumar; Ho-Seok, Jeon; Joon-Soo, Kim, E-mail: rajeshkumarphd@rediffmail.com, E-mail: rkumarphd@kigam.re.kr [Extractive Metallurgy Department, Mineral Resources Research Division, Korea Institute of Geoscience and Mineral Resources (KIGAM) (Korea, Republic of)

2013-04-15

The present research paper deals with the oxidation process of molybdenum ore. The main target of the present study is the up-gradation of MoO{sub 3} from roasted molybdenum ore by a leaching process without waste generation. The most important application of hydrometallurgical processing is the leaching process of the ore and it is the primary process to make pure metal from ore. The present investigations optimize the following experimental parameters to improve the concentration of MoO{sub 3} as well as the separation of copper, iron and zinc in roasted molybdenum ore: effect of acid concentration, temperature, pulp density and leaching time were studied systematically. The temperature study was carried out at 550-595 Degree-Sign C for the oxidation process. The XRD result shows that oxidation process of molybdenum ore and SEM pictures were taken for particles before and after the oxidation process at 585 Degree-Sign C for 360 min. (author)

Dielectric Properties and Oxidation Roasting of Molybdenite Concentrate by Using Microwave Energy at 2.45 GHz Frequency

Science.gov (United States)

Yonglin, Jiang; Bingguo, Liu; Peng, Liu; Jinhui, Peng; Libo, Zhang

2017-12-01

Conversion of electromagnetic energy into heat depends largely on the dielectric properties of the material being treated. Therefore, determining the dielectric properties of molybdenite concentrate and its microwave power penetration depth in relation to a temperature increment at the commercial frequency of 2.45 GHz is necessary to design industrial microwave processing units. In this study, the dielectric constants increased as the temperature increased in the entire experimental range. The loss factor presented an opposite trend, except for 298 K to 373 K (25 °C to 100 °C) in which a cavity perturbation resonator was used. The plots of nonlinear surface fitting indicate that the increase in dielectric loss causes a considerable decrease in penetration depth, but the dielectric constants exert a small positive effect. The thermogravimetric analysis (TGA-DSC) of the molybdenite concentrate was carried out to track its thermal decomposition process, aim to a dielectric analysis during the microwave heating. MoO3 was prepared from molybdenite concentrate through oxidation roasting in a microwave heating system and a resistance furnace, respectively. The phase transitions and morphology evolutions during oxidation roasting were characterized through X-ray diffraction and scanning electron microscopy. Results show that microwave thermal technique can produce high-purity molybdenum trioxide.

Effects of microwave roasting on the yield and composition of cold pressed orange seed oils

International Nuclear Information System (INIS)

Aydeniz Güneşer, B.; Yilmaz, E.

2017-01-01

The aim of this study was to valorize orange (Citrus sinensis) seeds, which are generated as waste. This study presents data about raw orange seed, the meal gained after cold pressing, and characterization data of the cold pressed seed oils. Furthermore, the effects of microwave roasting of the seds compared to regular roasting (control) were determined. The oil yield of orange seed cold pressing was around 52.93–62.99%. After cold pressing, 13.57–17.97% oil remained in the meal together with 20.68–25.61% protein. Hence, pressed meals could be valorized for different purposes. Except for turbidity, the color b* value, free acidity, the p-anisidine value and antioxidant capacity, there was no significant difference between the two oil samples for the measured physicochemical properties. Six different fatty acids were quantified and the major fatty acids were linoleic, palmitic and oleic acids. The fatty acid composition of the orange seed oil can be accepted as nutritionally balanced. Among the fifteen sterols quantified, β-sitosterol was dominant (around 77–78%). Likewise, the α-tocopherol content of the samples was not significantly different. The thermal onset and peak temperatures, and enthalpies for crystallization and melting were also reported. This study showed that good quality orange seed oils can be produced by cold pressing, and the oils could be used in food and non-food applications. [es

Impact of PAHs on the development of the arbuscular mycorrhizal fungus, G. Intraradices, on the colonization of chicory and carrot grown in vitro

International Nuclear Information System (INIS)

Verdin, A.; Lounes-Hadj Sahraoui, A.; Fontaine, J.; Grandmougin-Ferjani, A.; Durand, R.

2005-01-01

Polycyclic aromatic hydrocarbons (PAHs) are ubiquitous and persistent pollutants found in many environments as result of the incomplete combustion of organic matter, and some of them are of great environmental concern due to their highly cytotoxic, genotoxic and carcinogenic properties for mammals. PAHs are thermodynamically stable and recalcitrant to microbial degradation, due to their aromatic nature and low aqueous solubility. Ecologically and economically speaking, plants have tremendous potential for bio-remediation of PAH-contaminated soils. The effect of plant roots on the dissipation of organic pollutants has mainly been attributed to an increase in microbial population and selection of specialized microbial communities in the rhizosphere, and also by improving physical and chemical soil conditions. Arbuscular mycorrhizal (AM) fungi living in symbiosis with plant roots play an essential role in plant nutrition and stress tolerance. AM plants are known to be involved in the biodegradation of pollutants such as PAHs. The role of AM fungi concerns two aspects: the improvement of the establishment and development of plants on polluted soil and the enhancement of PAHs degradation levels. AM colonization of different plant species is negatively affected when the plants are grown in contaminated soils. Nevertheless the AM colonization was shown to enhance plant survival and growth. Objectives of this work was to study the impact of PAHs on the development of G. intraradices and on the colonization of chicory (Cichorium intybus L.) and carrot (Daucus carota L.) roots transformed by Agrobacterium rhizogenes. Monoxenous root cultures have obvious advantages over traditional systems. This technique provides unique visualization of extra-radical fungus development and also allows an important production of extra-radical hyphae, spores and colonized roots free of any other microorganisms. These aspects are important to evaluate direct impact of PAHs on AM fungal

Impact of PAHs on the development of the arbuscular mycorrhizal fungus, G. Intraradices, on the colonization of chicory and carrot grown in vitro

Energy Technology Data Exchange (ETDEWEB)

Verdin, A.; Lounes-Hadj Sahraoui, A.; Fontaine, J.; Grandmougin-Ferjani, A.; Durand, R. [Universite du Littoral-Cote d' Opale, Lab. de Mycologie/Phytopathologie/Environnement, 62 - Calais (France)

2005-07-01

Polycyclic aromatic hydrocarbons (PAHs) are ubiquitous and persistent pollutants found in many environments as result of the incomplete combustion of organic matter, and some of them are of great environmental concern due to their highly cytotoxic, genotoxic and carcinogenic properties for mammals. PAHs are thermodynamically stable and recalcitrant to microbial degradation, due to their aromatic nature and low aqueous solubility. Ecologically and economically speaking, plants have tremendous potential for bio-remediation of PAH-contaminated soils. The effect of plant roots on the dissipation of organic pollutants has mainly been attributed to an increase in microbial population and selection of specialized microbial communities in the rhizosphere, and also by improving physical and chemical soil conditions. Arbuscular mycorrhizal (AM) fungi living in symbiosis with plant roots play an essential role in plant nutrition and stress tolerance. AM plants are known to be involved in the biodegradation of pollutants such as PAHs. The role of AM fungi concerns two aspects: the improvement of the establishment and development of plants on polluted soil and the enhancement of PAHs degradation levels. AM colonization of different plant species is negatively affected when the plants are grown in contaminated soils. Nevertheless the AM colonization was shown to enhance plant survival and growth. Objectives of this work was to study the impact of PAHs on the development of G. intraradices and on the colonization of chicory (Cichorium intybus L.) and carrot (Daucus carota L.) roots transformed by Agrobacterium rhizogenes. Monoxenous root cultures have obvious advantages over traditional systems. This technique provides unique visualization of extra-radical fungus development and also allows an important production of extra-radical hyphae, spores and colonized roots free of any other microorganisms. These aspects are important to evaluate direct impact of PAHs on AM fungal

Plutonium solubilities

International Nuclear Information System (INIS)

Puigdomnech, I.; Bruno, J.

1991-02-01

Thermochemical data has been selected for plutonium oxide, hydroxide, carbonate and phosphate equilibria. Equilibrium constants have been evaluated in the temperature range 0 to 300 degrees C at a pressure of 1 bar to T≤100 degrees C and at the steam saturated pressure at higher temperatures. Measured solubilities of plutonium that are reported in the literature for laboratory experiments have been collected. Solubility data on oxides, hydroxides, carbonates and phosphates have been selected. No solubility data were found at temperatures higher than 60 degrees C. The literature solubility data have been compared with plutonium solubilities calculated with the EQ3/6 geochemical modelling programs, using the selected thermodynamic data for plutonium. (authors)

Componentes voláteis do café torrado. Parte I: compostos heterocíclicos Volatile components in roasted coffee. Part I: heterocyclic compounds

Directory of Open Access Journals (Sweden)

Carlos Alberto Bastos De Maria

1999-04-01

Full Text Available A review of heterocyclic compounds in roasted coffee is presented. The contents, precursors and sensorial properties of furans, pyrroles, oxazoles, thiazoles, thiophenes, pyrazines and pyridines are discussed. The impact heterocyclic compounds of coffee aroma are described.

Identification Of Geographical Origin Of Coffee Before And After Roasting By Electronic Noses

Science.gov (United States)

Sberveglieri, V.; Concina, I.; Falasconi, M.; Ongo, E.; Pulvirenti, A.; Fava, P.

2011-09-01

Geographical origin traceability of food is a relevant issue for both producers' business protection and customers' rights safeguard. Differentiation of coffees on the basis of geographical origin is still a challenging issue, though possible by means of chemical techniques [1]. Between the most widely consumed beverage, coffee is a valuable one, with an aroma constituted by hundreds of volatiles [2]. Since the final global volatile composition is also determined by the cultivation climatic conditions, Electronic Noses (ENs) could be interesting candidates for distinguishing the geographical provenience by exploiting differences in chemical volatile profile. The present investigation is directed toward the characterization of green and roasted coffees samples according to their geographical origin.

[Isolation of Campylobacter jejuni ATCC 29428 from inoculated fried pork meat and roasted chicken].

Science.gov (United States)

Castillo-Martínez, M L; Sánchez-Sánchez, S; Rodríguez-Montaño, R; Quiñones-Ramírez, E I; Lugo de la Fuente, G; Vázquez-Salinas, C

1993-01-01

The human gastroenteritis caused by Campylobacter jejuni in some industrialized countries is higher than gastroenteritis produced by Salmonella and Shigella. This has induced the development of techniques to demonstrate the presence of the microorganism in different foods using some culture media combinations. There is not a method to isolate C. jejuni from roasted chicken and fried pork meat, which are popular foods in México. The sensitivity of two culture media combinations was compared: Rama broth (RB)-Rama agar (RA) and Preston broth (PB)-Skirrow agar (SA) to isolate C. jejuni from these foods. The RB-RA combination demonstrated to be the best one to isolate C. jejuni.

Sensory-guided decomposition of roasted cocoa nibs (Theobroma cacao) and structure determination of taste-active polyphenols.

Science.gov (United States)

Stark, Timo; Bareuther, Sabine; Hofmann, Thomas

2005-06-29

Sequential application of solvent extraction, gel permeation chromatography, and RP-HPLC in combination with taste dilution analyses, followed by LC-MS and 1D/2D-NMR experiments and thiolytic degradation, revealed that, besides theobromine and caffeine, the flavan-3-ols epicatechin, catechin, procyanidin B-2, procyanidin B-5, procyanidin C-1, [epicatechin-(4beta-->8)](3)-epicatechin, and [epicatechin-(4beta-->8)](4)-epicatechin were among the key compounds contributing to the bitter taste as well as the astringent mouthfeel imparted upon consumption of roasted cocoa. In addition, a series of quercetin, naringenin, luteolin, and apigenin glycopyranosides as well as a family of not previously identified amino acid amides, namely, (+)-N-[4'-hydroxy-(E)-cinnamoyl]-L-aspartic acid, (+)-N-[3',4'-dihydroxy-(E)-cinnamoyl]-L-aspartic acid, (-)-N-[3',4'-dihydroxy-(E)-cinnamoyl]-L-glutamic acid, (-)-N-[4'-hydroxy-(E)-cinnamoyl]-L-glutamic acid, (-)-N-[4'-hydroxy-(E)-cinnamoyl]-3-hydroxy-L-tyrosine, (+)-N-[4'-hydroxy-3'-methoxy-(E)-cinnamoyl]-L-aspartic acid, and (+)-N-(E)-cinnamoyl-L-aspartic acid, have been identified as key astringent compounds of roasted cocoa. Furthermore, (-)-N-[3',4'-dihydroxy-(E)-cinnamoyl]-3-hydroxy-l-tyrosine (clovamide), (-)-N-[4'-hydroxy-(E)-cinnamoyl]-L-tyrosine (deoxyclovamide), and (-)-N-[3',4'-dihydroxy-(E)-cinnamoyl]-L-tyrosine, reported previously as antioxidants, have been found as contributors of cocoa's astringent taste. By means of the half-tongue test, the taste thresholds of flavan-3-ols and glycosides have been determined.

Environmentally-friendly oxygen-free roasting/wet magnetic separation technology for in situ recycling cobalt, lithium carbonate and graphite from spent LiCoO{sub 2}/graphite lithium batteries

Energy Technology Data Exchange (ETDEWEB)

Li, Jia; Wang, Guangxu; Xu, Zhenming, E-mail: zmxu@sjtu.edu.cn

2016-01-25

Highlights: • The idea of “waste + waste → resources.” was used on this study. • Based on thermodynamic analysis, the possible reaction between LiCoO{sub 2} and graphite was obtained. • The residues of oxygen-free roasting are cobalt, lithium carbonate and graphite. • The recovery rate of Co and Li is 95.72% and 98.93% after wet magnetic separation. • It provides the rationale for environmental-friendly recycling spent LIBs in industrial-scale. - Abstract: The definite aim of the present paper is to present some novel methods that use oxygen-free roasting and wet magnetic separation to in situ recycle of cobalt, Lithium Carbonate and Graphite from mixed electrode materials. The in situ recycling means to change waste into resources by its own components, which is an idea of “waste + waste → resources.” After mechanical scraping the mixed electrode materials enrich powders of LiCoO{sub 2} and graphite. The possible reaction between LiCoO{sub 2} and graphite was obtained by thermodynamic analysis. The feasibility of the reaction at high temperature was studied with the simultaneous thermogravimetry analysis under standard atmospheric pressure. Then the oxygen-free roasting/wet magnetic separation method was used to transfer the low added value mixed electrode materials to high added value products. The results indicated that, through the serious technologies of oxygen-free roasting and wet magnetic separation, mixture materials consist with LiCoO{sub 2} and graphite powders are transferred to the individual products of cobalt, Lithium Carbonate and Graphite. Because there is not any chemical solution added in the process, the cost of treating secondary pollution can be saved. This study provides a theoretical basis for industrial-scale recycling resources from spent LIBs.

Issues concerning the determination of solubility products of sparingly soluble crystalline solids. Solubility of HfO2(cr)

International Nuclear Information System (INIS)

Rai, Dhanpat; Kitamura, Akira; Rosso, Kevin M.; Sasaki, Takayuki; Kobayashi, Taishi

2016-01-01

Solubility studies were conducted with HfO 2 (cr) solid as a function HCl and ionic strength ranging from 2.0 to 0.004 mol kg -1 . These studies involved (1) using two different amounts of the solid phase, (2) acid washing the bulk solid phase, (3) preheating the solid phase to 1400 C, and (4) heating amorphous HfO 2 (am) suspensions to 90 C to ascertain whether the HfO 2 (am) converts to HfO 2 (cr) and to determine the solubility from the oversaturation direction. Based on the results of these treatments it is concluded that the HfO 2 (cr) contains a small fraction of less crystalline, but not amorphous, material [HfO 2 (lcr)] and this, rather than the HfO 2 (cr), is the solubility-controlling phase in the range of experimental variables investigated in this study. The solubility data are interpreted using both the Pitzer and SIT models and they provide log 10 K 0 values of -(59.75±0.35) and -(59.48±0.41), respectively, for the solubility product of HfO 2 (lcr)[HfO 2 (lcr) + 2H 2 O ↔ Hf 4+ + 4OH - ]. The log 10 of the solubility product of HfO 2 (cr) is estimated to be < -63. The observation of a small fraction of less crystalline higher solubility material is consistent with the general picture that mineral surfaces are often structurally and/or compositionally imperfect leading to a higher solubility than the bulk crystalline solid. This study stresses the urgent need, during interpretation of solubility data, of taking precautions to make certain that the observed solubility behavior for sparingly-soluble solids is assigned to the proper solid phase.

3D modelling of coupled mass and heat transfer of a convection-oven roasting process

DEFF Research Database (Denmark)

Feyissa, Aberham Hailu; Adler-Nissen, Jens; Gernaey, Krist

2013-01-01

A 3D mathematical model of coupled heat and mass transfer describing oven roasting of meat has been developed from first principles. The proposed mechanism for the mass transfer of water is modified and based on a critical literature review of the effect of heat on meat. The model equations...... are based on a conservation of mass and energy, coupled through Darcy's equations of porous media - the water flow is mainly pressure-driven. The developed model together with theoretical and experimental assessments were used to explain the heat and water transport and the effect of the change...

Freshness indices of roasted coffee: monitoring the loss of freshness for single serve capsules and roasted whole beans in different packaging.

Science.gov (United States)

Glöss, Alexia N; Schönbächler, Barbara; Rast, Markus; Deuber, Louis; Yeretzian, Chahan

2014-01-01

With the growing demand for high-quality coffee, it is becoming increasingly important to establish quantitative measures of the freshness of coffee, or the loss thereof, over time. Indeed, freshness has become a critical quality criterion in the specialty coffee scene, where the aim is to deliver the most pleasant flavor in the cup, from highest quality beans. A series of intensity ratios of selected volatile organic compounds (VOC) in the headspace of coffee (by gas chromatography-mass spectrometry) were revisited, with the aim to establish robust indicators of freshness of coffee - called freshness indices. Roasted whole beans in four different packaging materials and four commercial capsule systems from the Swiss market were investigated over a period of up to one year of storage time. These measurements revealed three types of insight. First, a clear link between barrier properties of the packaging material and the evolution of selected freshness indices was observed. Packaging materials that contain an aluminum layer offer better protection. Second, processing steps prior to packaging are reflected in the absolute values of freshness indices. Third, differences in the standard deviations of freshness-indices for single serve coffee capsule systems are indicative of differences in the consistency among systems, consistency being an important quality attribute of capsules.

Issues concerning the determination of solubility products of sparingly soluble crystalline solids. Solubility of HfO{sub 2}(cr)

Energy Technology Data Exchange (ETDEWEB)

Rai, Dhanpat [Rai Enviro-Chem, LLC, Yachats, OR (United States); Kitamura, Akira [Japan Atomic Energy Agency, Ibaraki (Japan); Rosso, Kevin M. [Pacific Northwest National Laboratory, Richland, WA (United States); Sasaki, Takayuki; Kobayashi, Taishi [Kyoto Univ. (Japan)

2016-11-01

Solubility studies were conducted with HfO{sub 2}(cr) solid as a function HCl and ionic strength ranging from 2.0 to 0.004 mol kg{sup -1}. These studies involved (1) using two different amounts of the solid phase, (2) acid washing the bulk solid phase, (3) preheating the solid phase to 1400 C, and (4) heating amorphous HfO{sub 2}(am) suspensions to 90 C to ascertain whether the HfO{sub 2}(am) converts to HfO{sub 2}(cr) and to determine the solubility from the oversaturation direction. Based on the results of these treatments it is concluded that the HfO{sub 2}(cr) contains a small fraction of less crystalline, but not amorphous, material [HfO{sub 2}(lcr)] and this, rather than the HfO{sub 2}(cr), is the solubility-controlling phase in the range of experimental variables investigated in this study. The solubility data are interpreted using both the Pitzer and SIT models and they provide log{sub 10} K{sup 0} values of -(59.75±0.35) and -(59.48±0.41), respectively, for the solubility product of HfO{sub 2}(lcr)[HfO{sub 2}(lcr) + 2H{sub 2}O ↔ Hf{sup 4+} + 4OH{sup -}]. The log{sub 10} of the solubility product of HfO{sub 2}(cr) is estimated to be < -63. The observation of a small fraction of less crystalline higher solubility material is consistent with the general picture that mineral surfaces are often structurally and/or compositionally imperfect leading to a higher solubility than the bulk crystalline solid. This study stresses the urgent need, during interpretation of solubility data, of taking precautions to make certain that the observed solubility behavior for sparingly-soluble solids is assigned to the proper solid phase.

Experimental study on effect of roasting, boiling and microwave cooking methods on enrofloxacin antibiotic residues in edible poultry tissues

Directory of Open Access Journals (Sweden)

A Javadi

2011-11-01

Full Text Available The purpose of this study was to determine the effects of different cooking processes such as boiling, roasting and microwaving on enrofloxacin residues in muscle, liver and gizzard tissues of broiler chickens. Each of chicks was fed by routine diet and water with %0.05 of enrofloxacine for consecutive 5 days .Then; three locations including breast muscle, liver and gizzard were sampled aseptically from each carcass. Enrofloxacin residue was analyzed using microbial method by plates seeded with Escherichia coli. After doing different phases of the test on raw samples, the positive raw samples cooked by various cooking procedures and we surveyed cooked samples with similar method again for present of residue. The results were show reduction in concentration of enrofloxacin residue after different cooking processes. The most reduction of the residue in cooked meat and gizzard samples related to boiling process and roasting process for cooked liver samples and the highest detectable amount of residue belonged to microwaving process in all cooked samples. Regarding to the results of this study, we can conclude that cooking processes can’t annihilate total amounts of these drug and it can only decrease their amounts and the most of residue in boiling process excreted from tissue to cooking fluid.

Physicochemical characteristics and sensory acceptability of ready-to-eat sliced frozen roast beef with partial reduction of sodium chloride

Directory of Open Access Journals (Sweden)

Camila Vespúcio BIS

2016-01-01

Full Text Available Abstract Sodium chloride in meat products provides microbiological stability and desirable technological and sensory effects. Therefore, the reduction of this ingredient is a challenge for the meat industry. The objective of this study was to evaluate the physicochemical and sensory characteristics of ready-to-eat sliced frozen roast beef with partial replacement of sodium chloride by a commercial additive mostly composed of potassium chloride. The analyses performed were chemical composition, cooking yield and post defrosting loss, microbiological evaluation and sensory analysis. There was higher moisture content (p < 0.05 in the control treatment (without the presence of the replacement additive and all treatments were not different (p ≥ 0.05 in the cooking yield and in post-defrosting loss. The results of microbiological analysis are according to Brazilian Legislation. The sensory evaluation showed no difference between the control treatment and the T1 treatment (with the reduction of 35% of NaCl, while the T2 treatment (with reduction of 70% of NaCl had the lowest average values in all attributes. The study showed that the reduction of 35% NaCl for commercial additive, mostly composed of potassium chloride, in roast beef is feasible since no changes were observed in sensory and technological characteristics evaluated.

The Classification of Ground Roasted Decaffeinated Coffee Using UV-VIS Spectroscopy and SIMCA Method

Science.gov (United States)

Yulia, M.; Asnaning, A. R.; Suhandy, D.

2018-05-01

In this work, an investigation on the classification between decaffeinated and non- decaffeinated coffee samples using UV-VIS spectroscopy and SIMCA method was investigated. Total 200 samples of ground roasted coffee were used (100 samples for decaffeinated coffee and 100 samples for non-decaffeinated coffee). After extraction and dilution, the spectra of coffee samples solution were acquired using a UV-VIS spectrometer (Genesys™ 10S UV-VIS, Thermo Scientific, USA) in the range of 190-1100 nm. The multivariate analyses of the spectra were performed using principal component analysis (PCA) and soft independent modeling of class analogy (SIMCA). The SIMCA model showed that the classification between decaffeinated and non-decaffeinated coffee samples was detected with 100% sensitivity and specificity.

Effect of consumption of chicory inulin on bowel function in healthy subjects with constipation: a randomized, double-blind, placebo-controlled trial.

Science.gov (United States)

Micka, Antje; Siepelmeyer, Anne; Holz, Anja; Theis, Stephan; Schön, Christiane

2017-02-01

Constipation is among the most common health impairments in Western countries. This study aimed to determine the effect of the chicory-derived fermentable dietary fiber Orafti ® Inulin on stool frequency in healthy subjects with constipation. The study was conducted according to recent guidance documents for investigating bowel function and used a randomized, double-blind, placebo-controlled, cross-over design with a 2-week wash-out phase. Each study period comprised a run-in phase followed by 4 weeks daily intake of 3 × 4g inulin or maltodextrin (placebo). Forty-four healthy volunteers with constipation documented stool frequency and consistency, gastrointestinal characteristics and quality of life. Consumption of Orafti ® Inulin significantly increased stool frequency compared to placebo (median 4.0 [IQR 2.5-4.5] versus 3.0 [IQR 2.5-4.0] stools/week, p = 0.038). This was accompanied by a softening of stools and trend toward higher satisfaction versus placebo (p = 0.059). In conclusion, Orafti ® Inulin was effective in volunteers with chronic constipation and significantly improved bowel function. This trial was registered at clinicaltrials.gov as NCT02548247.

Use of colour parameters for roasted coffee assessment Utilização dos parâmetros de cor para avaliação do café torrado

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Natalina Cavaco Bicho

2012-09-01

Full Text Available Fast and non-destructive indicators were evaluated as tools to measure the technological quality of Arabica and Robusta coffee. Accordingly, considering the roasting intensity in highly valuable commercial samples, volume, mass, apparent density, moisture, total ash, ash insoluble in hydrochloric acid, and ether extract were characterized. The chromatic parameters L*, C*, Hº were measured using illuminants D65 and C. It was found that in roasted coffee beans, the parameters L*, C*, Hº, and coordinate b* had an antagonist interaction due to an increase in the roasting intensity, whereas after milling, only L* and Hº decreased progressively. Considering that the parameters L* and Hº followed similar patterns using both illuminants, D65 and C, it can be concluded that they are appropriate to evaluate coffee colour changes during roasting, enabling a relationship with coffee quality.Avaliaram-se indicadores não destrutivos e de execução rápida, para aferir a qualidade tecnológica de cafés Arábica e Robusta. Neste contexto, considerando a intensidade da torra em amostras com elevado interesse comercial, caracterizaram-se o volume, massa, densidade aparente, umidade, cinzas totais e insolúveis em ácido clorídrico e do extrato etéreo. Foram então analisados os parâmetros cromáticos L*, C*, Hº utilizando os iluminantes D65 e C. Verificou-se que em grãos de café torrado os parâmetros L*, C*, Hº e a coordenada b* mostraram uma interação antagônica face ao acréscimo da intensidade da torra, enquanto, após a moagem, apenas o L* e o Hº decresceram progressivamente. Considerando que a coordenada L* não variou significativamente com a aplicação dos dois iluminantes, concluiu-se que este parâmetro é o mais adequado para estudar a evolução da cor durante a torra, permitindo ainda estabelecer uma correlação com a qualidade.

Contribution of l-theanine to the formation of 2,5-dimethylpyrazine, a key roasted peanutty flavor in Oolong tea during manufacturing processes.

Science.gov (United States)

Guo, Xiangyang; Song, Chuankui; Ho, Chi-Tang; Wan, Xiaochun

2018-10-15

l-Theanine, the most abundant amino acid in tea, is widely believed to be associated with the tea taste, however, its contribution to the formation of tea aroma is still unknown. Volatiles were determined and nitrogen-containing compounds formed during manufacturing processes were quantified. Lower levels of total sugar and l-theanine were detected in the Oolong tea product undergoing full fire processing (FFOT) suggesting that l-theanine probably involved in the volatile formation during manufacturing processes. Methylpyrazine and 2,5-dimethylpyrazine, two newly formed compounds in FFOT, together with other volatiles were successfully detected in a model thermal reaction of d-glucose and l-theanine (GT-MTR) but not detectable in thermal reactions with single d-glucose (G-MTR) or l-theanine (T-MTR). The concentration of 2,5-dimethylpyrazine increased significantly by adding additional l-theanine to 2nd roasted tea. Our study demonstrated that l-theanine, at least partly, contributed to the formation of 2,5-dimethylpyrazine, a key roasted peanutty flavor in Oolong tea. Copyright © 2018. Published by Elsevier Ltd.

Gas solubilities widespread applications

CERN Document Server

Gerrard, William

1980-01-01

Gas Solubilities: Widespread Applications discusses several topics concerning the various applications of gas solubilities. The first chapter of the book reviews Henr's law, while the second chapter covers the effect of temperature on gas solubility. The third chapter discusses the various gases used by Horiuti, and the following chapters evaluate the data on sulfur dioxide, chlorine data, and solubility data for hydrogen sulfide. Chapter 7 concerns itself with solubility of radon, thoron, and actinon. Chapter 8 tackles the solubilities of diborane and the gaseous hydrides of groups IV, V, and

Flavor of roasted peanuts (Arachis hypogaea) - Part I: Effect of raw material and processing technology on flavor, color and fatty acid composition of peanuts

NARCIS (Netherlands)

Lykomitros, Dimitrios; Fogliano, V.; Capuano, E.

2016-01-01

Flavor and color of roasted peanuts have a strong impact on consumer acceptability. They can be influenced by
raw material and processing technology. Raw peanuts of various market types, origins and grades were processed
by different technologies to produce 134 unique samples, which were

Rapid and reliable QuEChERS-based LC-MS/MS method for determination of acrylamide in potato chips and roasted coffee

Science.gov (United States)

Stefanović, S.; Đorđevic, V.; Jelušić, V.

2017-09-01

The aim of this paper is to verify the performance characteristics and fitness for purpose of rapid and simple QuEChERS-based LC-MS/MS method for determination of acrylamide in potato chips and coffee. LC-MS/MS is by far the most suitable analytical technique for acrylamide measurements given its inherent sensitivity and selectivity, as well as capability of analyzing underivatized molecule. Acrylamide in roasted coffee and potato chips wasextracted with water:acetonitrile mixture using NaCl and MgSO4. Cleanup was carried out with MgSO4 and PSA. Obtained results were satisfactory. Recoveries were in the range of 85-112%, interlaboratory reproducibility (Cv) was 5.8-7.6% and linearity (R2) was in the range of 0.995-0.999. LoQ was 35 μg kg-1 for coffee and 20 μg kg-1 for potato chips. Performance characteristic of the method are compliant with criteria for analytical methods validation. Presented method for quantitative determination of acrylamide in roasted coffee and potato chips is fit for purposes of self-control in food industry as well as regulatory controls carried out by the governmental agencies.

Assessment of the microbiological safety of edible roasted nut kernels on retail sale in England, with a focus on Salmonella.

Science.gov (United States)

Little, C L; Jemmott, W; Surman-Lee, S; Hucklesby, L; de Pinnal, E

2009-04-01

There is little published information on the prevalence of Salmonella in edible nut kernels. A study in early 2008 of edible roasted nut kernels on retail sale in England was undertaken to assess the microbiological safety of this product. A total of 727 nut kernel samples of different varieties were examined. Overall, Salmonella and Escherichia coli were detected from 0.2 and 0.4% of edible roasted nut kernels. Of the nut varieties examined, Salmonella Havana was detected from 1 (4.0%) sample of pistachio nuts, indicating a risk to health. The United Kingdom Food Standards Agency was immediately informed, and full investigations were undertaken. Further examination established the contamination to be associated with the pistachio kernels and not the partly opened shells. Salmonella was not detected in other varieties tested (almonds, Brazils, cashews, hazelnuts, macadamia, peanuts, pecans, pine nuts, and walnuts). E. coli was found at low levels (range of 3.6 to 4/g) in walnuts (1.4%), almonds (1.2%), and Brazils (0.5%). The presence of Salmonella is unacceptable in edible nut kernels. Prevention of microbial contamination in these products lies in the application of good agricultural, manufacturing, and storage practices together with a hazard analysis and critical control points system that encompass all stages of production, processing, and distribution.

Anti-Aging and Antioxidant Potential of Paullinia cupana var. sorbilis: Findings in Caenorhabditis elegans Indicate a New Utilization for Roasted Seeds of Guarana.

Science.gov (United States)

Peixoto, Herbenya; Roxo, Mariana; Röhrig, Teresa; Richling, Elke; Wang, Xiaojuan; Wink, Michael

2017-08-15

Background: Roasted seeds of Amazonian guarana ( Paullinia cupana var. sorbilis; Sapindaceae) are popular in South America due to their stimulant activity on the central nervous system (CNS). Rich in purine alkaloids, markedly caffeine, the seeds are extensively used in the Brazilian beverage industry for the preparation of soft drinks and as additives in energy drinks. Methods: To investigate the putative anti-aging and antioxidant activity of guarana, we used the model organism Caenorhabditis elegans . Chemical analyses were performed using high-performance liquid chromatography (HPLC) and electrospray ionization-mass spectrometry (ESI-MS/MS). Results: When tested in the model system Caenorhabditis elegans , the water extract from roasted guarana seeds enhanced resistance against oxidative stress, extended lifespan and attenuated aging markers such as muscle function decline and polyQ40 aggregation. Conclusions: In the current study, we demonstrate that guarana extracts can work as a powerful antioxidant in vivo; moreover, guarana extracts exhibit anti-aging properties. Our results suggest that the biological activities of guarana go beyond the extensively reported CNS stimulation.

Growth and survival of Salmonella Paratyphi A in roasted marinated chicken during refrigerated storage: Effect of temperature abuse and computer simulation for cold chain management

Science.gov (United States)

This research was conducted to evaluate the feasibility of using a one-step dynamic numerical analysis and optimization method to directly construct a tertiary model to describe the growth and survival of Salmonella Paratyphi A (SPA) in a marinated roasted chicken product. Multiple dynamic growth a...

Effects of different roasting conditions on the nutritional value and oxidative stability of high-oleic and yellow-seeded Brassica napus oils

Directory of Open Access Journals (Sweden)

Rękas, A.

2015-09-01

Full Text Available This study was conducted to evaluate the possibility of enhancing the nutritional value and oxidative stability of rapeseed oil obtained from seeds subjected to thermal treatment prior to pressing. The yellowseeded and high-oleic B. napus lines, harvested in Poland, were roasted prior to pressing for 1 h at 100 and 150 °C. This study highlighted how rapeseed breeding lines affect the quality profile of the oils obtained both before and after the roasting process. In principle, the high-oleic B. napus was accompanied by a nearly 2-fold increase in oxidative stability compared to the yellow-seeded B. napus, most likely due to a higher content of oxidation-resistant oleic fatty acids (~74.24% vs. ~60.76% and a decreased concentration of oxidizable PUFAs (~16.32% vs. ~31.09%. Similar to the case of roasting black-seeded rapeseed, the thermal pre-treatment of yellow-seeded and high-oleic B. napus prior to pressing did not alter the composition of their fatty acids. Based on the results obtained in this study, it can be concluded that roasting seeds prior to pressing does not reduce the amount of tocopherols in the oil; moreover, a slight increase in γ-tocopherol content was observed.Este estudio se realizó para evaluar la posibilidad de aumentar el valor nutritivo y la estabilidad oxidativa del aceite de colza obtenido a partir de semillas sometidas a tratamiento térmico antes del prensado. Las líneas de B. napus sembrados amarillos y alto oleico, cosechadas en Polonia, fueron tostadas antes de ser prensadas durante 1 hora a 100 y 150 °C. Este estudio pone de relieve cómo las líneas de colza mejoradas ven afectado el perfil de calidad de los aceites obtenidos antes y después del proceso de tostado. En principio, el alto oleico B. napus aumenta casi 2 veces la estabilidad a la oxidación en comparación con semilla amarilla B. napus, muy probablemente debido a un mayor contenido de ácido graso oleico resistente a la oxidación (~74,24% vs

Fabrication of mesoporus TiO_2 from TiOSO_4 from leached ilmenite

International Nuclear Information System (INIS)

Wahyuningsih S; Ramelan AH; Rinawati L; Munifa RMI; Saputri LNMZ; Hanif QA; Pranata HP; Ismoyo YA

2016-01-01

The fabrication of mesoporous TiO_2 from TiOSO_4 precursor through roasted process, leaching, and homogeneous hydrolysis of ilmenite had been done. Analysis of X-ray Diffraction (XRD) showed the characteristics of ilmenite, hematite and rutile. After roasting the mineral ilmenite with the addition of Na_2S at a temperature of 800°C the XRD characterization showed peaks characteristic for hematite, TiO_2 anatase, TiO_2 rutile, Na_2SO_4, NaFeS_2, and NaFeO_2. Leaching processes of roasted ilmenite which maintained with an addition of strong acid H_2SO_4 6; 7.2; 9; 12, and 18 N were obtained TiOSO_4 filtrate. The results indicated that the more concentration of H_2SO_4 the more solubility of ilmenite, where optimum solubility was achieved when H_2SO_4 concentration was 12 N. The fabrication of mesoporous TiO_2 from TiOSO_4 was conducted with homogeneous hydrolysis method used urea and surfactant template F-127. XRD characterization results indicated the dominant peak of TiO_2 anatase. Crystallite size of 3.2 nm was obtained and the results of Scanning Electron Microscopy (SEM) showed that the presence of urea and surfactant be able to arrange porosity. (author)

Changes in some Physicochemical Properties of Cassia sieberiana ...

African Journals Online (AJOL)

Proximate composition of unroasted sample, pH, total soluble solid, total titratable acidity, acetic acid, weight loss, caffeine content, swelling and colour of both unroasted and roasted samples were determined using standard methods. Proximate composition of unroasted Cassia sieberiana in percentage as determined ...

Effect of the cooking method (grilling, roasting, frying and sous-vide) on the oxidation of thiols, tryptophan, alkaline amino acids and protein cross-linking in jerky chicken.

Science.gov (United States)

Silva, Fábio A P; Ferreira, Valquíria C S; Madruga, Marta S; Estévez, Mario

2016-08-01

Broiler breast ( pectoralis major ) meat was submitted to salting with NaCl + NaNO 3 followed by a drying process to produce jerky-type chicken. The final product (raw broiler charqui) was desalted and then cooked using grilled, roasted, fried and sous-vide techniques. Sous-vide cooked samples showed lowest results of moisture loss compared to roasted and fried ones. Fatty acid profile suffered minor changes after cooking of broiler charqui. Regarding to protein oxidation, tryptophan fluorescence, protein carbonylation and disulphide bonds formation of chicken charqui were affected by cooking temperature while free thiol groups, Schiff base formation and hardness were mostly impacted by the length of cooking. Instrumental color of broiler charqui was affected by the type of cooking, being closely related with Maillard products formation. In conclusion, sous-vide technique seems to be the most advantageous cooking method to obtain high-quality ready-to-eat chicken charqui.

Steam sauna and mother roasting in Lao PDR: practices and chemical constituents of essential oils of plant species used in postpartum recovery

Science.gov (United States)

2011-01-01

Background Fundamental in traditional postpartum recovery in Lao PDR is the use of hotbeds, mother roasting, steam sauna and steam baths. During these treatments medicinal plants play a crucial role, but little has been published about how the treatments are carried out precisely, which species are used, the medicinal properties of these species, and the medicinal efficacy of their chemical constituents. Methods Sixty-five interviews, in 15 rural villages, with women of 4 different ethnic groups were conducted to survey confinement rituals, and postpartum plant use and salience. Essential oils from the main species used were extracted using steam distillation and the main chemical constituents characterized using gas chromatography-mass spectrometry (GC-MS). Results A total of 10 different species were used by three or more of the ethnic groups included in this study. All species were used in steam sauna and bath, but only 3 species were used in hotbed and mother roasting. Essential oils of Amomum villosum, Amomum microcarpum and Blumea balsamifera were found to contain significant amounts of the following terpenes: β-pinene, camphor, bornyl acetate, borneol, linalool, D-limonene, fenchone, terpinen-4-ol and α-terpinene. Conclusions Many of these terpenes have documented antimicrobial and analgesic properties, and some have also synergistic interactions with other terpenes. The mode of application in hotbed and mother roasting differs from the documented mechanisms of action of these terpenes. Plants in these two practices are likely to serve mainly hygienic purposes, by segregating the mother from infection sources such as beds, mats, stools, cloth and towels. Steam sauna medicinal plant use through inhalation of essential oils vapors can possibly have medicinal efficacy, but is unlikely to alleviate the ailments commonly encountered during postpartum convalescence. Steam sauna medicinal plant use through dermal condensation of essential oils, and steam bath

Neptunium (IV) oxalate solubility

International Nuclear Information System (INIS)

Luerkens, D.W.

1983-07-01

The equilibrium solubility of neptunium (IV) oxalate in nitric/oxalic acid solutions was determined at 22 0 C, 45 0 C, and 60 0 C. The concentrations of nitric/oxalic acid solutions represented a wide range of free oxalate ion concentration. A mathematical solubility model was developed which is based on the formation of the known complexes of neptunium (IV) oxalate. the solubility model uses a simplified concentration parameter which is proportional to the free oxalate ion concentration. The solubility model can be used to estimate the equilibrium solubility of neptunium (IV) oxalate over a wide range of oxalic and nitric acid concentrations at each temperature

Uranium solubility and solubility controls in selected Needle's Eye groundwaters

International Nuclear Information System (INIS)

Falck, W.E.; Hooker, P.J.

1991-01-01

The solubility control of uranium in selected groundwater samples from the cliff and sediments at the Needle's Eye natural analogue site is investigated using the speciation code PHREEQE and the CHEMVAL thermodynamic database (release 3). Alkali-earth bearing uranyl carbonate secondary minerals are likely to exert influence on the solubility . Other candidates are UO 2 and arsenates, depending on the prevailing redox conditions. In the absence of literature data, solubility products for important arsenates have been estimated from analogy with other arsenates and phosphates. Phosphates themselves are unlikely to exert control owing to their comparatively high solubilities. The influence of seawater flooding into the sediments is also discussed. The importance of uranyl arsenates in the retardation of uranium in shallow sediments has been demonstrated in theory, but there are some significant gaps in the thermodynamic databases used. (author)

The survey on Bacterial and fungi contamination of herbaceous distillates that distributed in Birjand city

Directory of Open Access Journals (Sweden)

Maryam Khodadadi

2012-05-01

Full Text Available Background and Aim: In order to best use from traditional medicine, world health organization suggested hygiene in making products and traditional healing method. Considering the great importance of different types of drug distillates and different uses of traditional & industrial, the amount of fungal and bacteria pollution in sweat chicory, Tp and forty traditional essences was studied in Birjand shops. Materials and Methods: In this method 30 sample of traditional and industrial sweat chicory, Tp and forty traditional was selected from Birjand city for bacterial (total coli form, fecal coli forms and fungal pollution and was transferred to laboratory and were analyzed according 7725-1 and 997 number standard of Iran. Results: Based on the results, in 1 case of TP and forty traditional essences fungus penicillium and sweat chicory aspergillus and penicillium fungi were isolated. In 80% TP and forty traditional essences & sweat chicory samples microbial pollution were detected and from these samples 20% sweat chicory and TP had coli form pollution & 20% TP and sweat chicory & forty traditional essences had fecal coli form pollution. 80% industrial samples of sweat chicory had microbial pollution and from these 100% had coli form pollution. Conclusion: According to the results, surveillance should be done more in various stages of preparation and distribution of these essences.

Hydrogen solubility measurements of analyzed tall oil fractions and a solubility model

International Nuclear Information System (INIS)

Uusi-Kyyny, Petri; Pakkanen, Minna; Linnekoski, Juha; Alopaeus, Ville

2017-01-01

Highlights: • Hydrogen solubility was measured in four tall oil fractions between 373 and 597 K. • Continuous flow synthetic isothermal and isobaric method was used. • A Henry’s law model was developed for the distilled tall oil fractions. • The complex composition of the samples was analyzed and is presented. - Abstract: Knowledge of hydrogen solubility in tall oil fractions is important for designing hydrotreatment processes of these complex nonedible biobased materials. Unfortunately measurements of hydrogen solubility into these fractions are missing in the literature. This work reports hydrogen solubility measured in four tall oil fractions between 373 and 597 K and at pressures from 5 to 10 MPa. Three of the fractions were distilled tall oil fractions their resin acids contents are respectively 2, 20 and 23 in mass-%. Additionally one fraction was a crude tall oil (CTO) sample containing sterols as the main neutral fraction. Measurements were performed using a continuous flow synthetic isothermal and isobaric method based on the visual observation of the bubble point. Composition of the flow was changed step-wise for the bubble point composition determination. We assume that the tall oil fractions did not react during measurements, based on the composition analysis performed before and after the measurements. Additionally the densities of the fractions were measured at atmospheric pressure from 293.15 to 323.15 K. A Henry’s law model was developed for the distilled tall oil fractions describing the solubility with an absolute average deviation of 2.1%. Inputs of the solubility model are temperature, total pressure and the density of the oil at 323.15 K. The solubility of hydrogen in the CTO sample can be described with the developed model with an absolute average deviation of 3.4%. The solubility of hydrogen increases both with increasing pressure and/or increasing temperature. The more dense fractions of the tall oil exhibit lower hydrogen

Cold-pressed and hot-pressed rapeseed oil: The effects of roasting and seed moisture on the antioxi- dant activity, canolol, and tocopherol level.

Science.gov (United States)

Siger, Aleksander; Józefiak, Marta; Górnaś, Paweł

2017-01-01

The paper looks at the levels of canolol, tocopherols and antioxidant activity in cold-pressed and hot-pressed rapeseed oils produced from seeds of various moisture levels (5%, 7.5%, and 10%). The paper also considers the effects of seed roasting on the levels of these compounds. The material used for the tests was rapeseed cv. Adrianna. The quality of the oils obtained is determined using peroxide and acid values. The levels of canolol and tocopherols are analyzed using HPLC. The DPPH radical-scavenging activity method for oil samples and phenolic extract from oils was used. It has been demonstrated that the oils produced from rapeseeds with a 5% moisture content, and   in particular from cold-pressed oils, were characterized by the lowest peroxide values. Cold-pressed oils produced from rapeseeds with a 5% moisture content were characterized by higher levels of tocopherols and plastochromanol-8. In the case of hot-pressed oils, the highest levels of tocopherols were found in oils pro- duced from seeds with a 7.5% moisture content, and the greatest amount of PC-8 (more than 4 mg/100 g) was found in oils produced from seeds with a 10% moisture content. Hot-pressed oils have been shown to have higher levels of these compounds than cold-pressed oils. Both roasting and hot pressing led to an increase in the amount of canolol in the oils investigated. When analysing the antioxidant activity of the oils and phenolic extracts it was shown that phenolic compounds are responsible for approx. 10% of total antioxidant activity. Various levels of biologically active compounds were shown to be present in the rapeseed oil obtained from raw materials of a varying moisture content. The type of pressing process (cold-pressing or hot-pressing) and whether the seeds have undergone roasting has also been shown to affect the resulting oil and the level of native antioxidants it contains.

Pure Phase Solubility Limits: LANL

International Nuclear Information System (INIS)

C. Stockman

2001-01-01

The natural and engineered system at Yucca Mountain (YM) defines the site-specific conditions under which one must determine to what extent the engineered and the natural geochemical barriers will prevent the release of radioactive material from the repository. Most important mechanisms for retention or enhancement of radionuclide transport include precipitation or co-precipitation of radionuclide-bearing solid phases (solubility limits), complexation in solution, sorption onto surfaces, colloid formation, and diffusion. There may be many scenarios that could affect the near-field environment, creating chemical conditions more aggressive than the conditions presented by the unperturbed system (such as pH changes beyond the range of 6 to 9 or significant changes in the ionic strength of infiltrated waters). For an extended period of time, the near-field water composition may be quite different and more extreme in pH, ionic strength, and CO 2 partial pressure (or carbonate concentration) than waters at some distance from the repository. Reducing conditions, high pH (up to 11), and low carbonate concentration may be present in the near-field after reaction of infiltrating groundwater with engineered barrier systems, such as cementitious materials. In the far-field, conditions are controlled by the rock-mass buffer providing a near-neutral, oxidizing, low-ionic-strength environment that controls radionuclide solubility limits and sorption capacities. There is the need for characterization of variable chemical conditions that affect solubility, speciation, and sorption reactions. Modeling of the groundwater chemistry is required and leads to an understanding of solubility and speciation of the important radionuclides. Because experimental studies cannot be performed under the numerous potential chemical conditions, solubility limitations must rely on geochemical modeling of the radionuclide's chemistry. Fundamental thermodynamic properties, such as solubility products

Pure Phase Solubility Limits: LANL

Energy Technology Data Exchange (ETDEWEB)

C. Stockman

2001-01-26

The natural and engineered system at Yucca Mountain (YM) defines the site-specific conditions under which one must determine to what extent the engineered and the natural geochemical barriers will prevent the release of radioactive material from the repository. Most important mechanisms for retention or enhancement of radionuclide transport include precipitation or co-precipitation of radionuclide-bearing solid phases (solubility limits), complexation in solution, sorption onto surfaces, colloid formation, and diffusion. There may be many scenarios that could affect the near-field environment, creating chemical conditions more aggressive than the conditions presented by the unperturbed system (such as pH changes beyond the range of 6 to 9 or significant changes in the ionic strength of infiltrated waters). For an extended period of time, the near-field water composition may be quite different and more extreme in pH, ionic strength, and CO{sub 2} partial pressure (or carbonate concentration) than waters at some distance from the repository. Reducing conditions, high pH (up to 11), and low carbonate concentration may be present in the near-field after reaction of infiltrating groundwater with engineered barrier systems, such as cementitious materials. In the far-field, conditions are controlled by the rock-mass buffer providing a near-neutral, oxidizing, low-ionic-strength environment that controls radionuclide solubility limits and sorption capacities. There is the need for characterization of variable chemical conditions that affect solubility, speciation, and sorption reactions. Modeling of the groundwater chemistry is required and leads to an understanding of solubility and speciation of the important radionuclides. Because experimental studies cannot be performed under the numerous potential chemical conditions, solubility limitations must rely on geochemical modeling of the radionuclide's chemistry. Fundamental thermodynamic properties, such as solubility

Effect of cyclodextrin complexation on the aqueous solubility and solubility/dose ratio of praziquantel.

Science.gov (United States)

Maragos, Stratos; Archontaki, Helen; Macheras, Panos; Valsami, Georgia

2009-01-01

Praziquantel (PZQ), the primary drug of choice in the treatment of schistosomiasis, is a highly lipophilic drug that possesses high permeability and low aqueous solubility and is, therefore, classified as a Class II drug according to the Biopharmaceutics Classification System (BCS). In this work, beta-cyclodextrin (beta-CD) and hydroxypropyl-beta-cyclodextrin (HP-beta-CD) were used in order to determine whether increasing the aqueous solubility of a drug by complexation with CDs, a BCS-Class II compound like PZQ could behave as BCS-Class I (highly soluble/highly permeable) drug. Phase solubility and the kneading and lyophilization techniques were used for inclusion complex preparation; solubility was determined by UV spectroscopy. The ability of the water soluble polymer polyvinylpyrolidone (PVP) to increase the complexation and solubilization efficiency of beta-CD and HP-beta-CD for PZQ was examined. Results showed significant improvement of PZQ solubility in the presence of both cyclodextrins but no additional effect in the presence of PVP. The solubility/dose ratios values of PZQ-cyclodextrin complexes calculated considering the low (150 mg) and the high dose (600 mg) of PZQ, used in practice, indicate that PZQ complexation with CDs may result in drug dosage forms that would behave as a BCS-Class I depending on the administered dose.

Oral formulation strategies to improve solubility of poorly water-soluble drugs.

Science.gov (United States)

Singh, Abhishek; Worku, Zelalem Ayenew; Van den Mooter, Guy

2011-10-01

In the past two decades, there has been a spiraling increase in the complexity and specificity of drug-receptor targets. It is possible to design drugs for these diverse targets with advances in combinatorial chemistry and high throughput screening. Unfortunately, but not entirely unexpectedly, these advances have been accompanied by an increase in the structural complexity and a decrease in the solubility of the active pharmaceutical ingredient. Therefore, the importance of formulation strategies to improve the solubility of poorly water-soluble drugs is inevitable, thus making it crucial to understand and explore the recent trends. Drug delivery systems (DDS), such as solid dispersions, soluble complexes, self-emulsifying drug delivery systems (SEDDS), nanocrystals and mesoporous inorganic carriers, are discussed briefly in this review, along with examples of marketed products. This article provides the reader with a concise overview of currently relevant formulation strategies and proposes anticipated future trends. Today, the pharmaceutical industry has at its disposal a series of reliable and scalable formulation strategies for poorly soluble drugs. However, due to a lack of understanding of the basic physical chemistry behind these strategies, formulation development is still driven by trial and error.

Comparison of the growth of Listeria monocytogenes in unirradiated and irradiated cook-chill roast beef and gravy at refrigeration temperatures

International Nuclear Information System (INIS)

Grant, I.R.; Nixon, C.R.; Patterson, M.F.

1993-01-01

Specific growth rates of two strains of Listeria monocytogenes in unirradiated and irradiated (2 kGy) roast beef and gravy stored at 5° and 10°C were found to be similar. However, exponential growth of L. monocytogenes after irradiation was preceded by an extended lag period of 6–9 d at 5°C and 3–4 d at 10°C, compared with lag periods of 1–2 d and <0.1 d in unirradiated beef and gravy stored similarly

The solubility-permeability interplay and its implications in formulation design and development for poorly soluble drugs.

Science.gov (United States)

Dahan, Arik; Miller, Jonathan M

2012-06-01

While each of the two key parameters of oral drug absorption, the solubility and the permeability, has been comprehensively studied separately, the relationship and interplay between the two have been largely ignored. For instance, when formulating a low-solubility drug using various solubilization techniques: what are we doing to the apparent permeability when we increase the solubility? Permeability is equal to the drug's diffusion coefficient through the membrane times the membrane/aqueous partition coefficient divided by the membrane thickness. The direct correlation between the intestinal permeability and the membrane/aqueous partitioning, which in turn is dependent on the drug's apparent solubility in the GI milieu, suggests that the solubility and the permeability are closely associated, exhibiting a certain interplay between them, and the current view of treating the one irrespectively of the other may not be sufficient. In this paper, we describe the research that has been done thus far, and present new data, to shed light on this solubility-permeability interplay. It has been shown that decreased apparent permeability accompanies the solubility increase when using different solubilization methods. Overall, the weight of the evidence indicates that the solubility-permeability interplay cannot be ignored when using solubility-enabling formulations; looking solely at the solubility enhancement that the formulation enables may be misleading with regards to predicting the resulting absorption, and hence, the solubility-permeability interplay must be taken into account to strike the optimal solubility-permeability balance, in order to maximize the overall absorption.

The effect of hazelnut roasted skin from different cultivars on the quality attributes, polyphenol content and texture of fresh egg pasta.

Science.gov (United States)

Zeppa, Giuseppe; Belviso, Simona; Bertolino, Marta; Cavallero, Maria Chiara; Dal Bello, Barbara; Ghirardello, Daniela; Giordano, Manuela; Giorgis, Marta; Grosso, Arianna; Rolle, Luca; Gerbi, Vincenzo

2015-06-01

Hazelnut skin is the perisperm of the hazelnut kernel. It is separated from the kernel during the roasting process and is normally discarded. Recent studies have reported that hazelnut skin is a rich source of dietary fibre as well as of natural antioxidants owing to the presence of phenolic compounds. The aim of this study was to assess the use of hazelnut skins obtained from different cultivars for enhancing the nutritional value of fresh egg pasta. Skins obtained from roasted hazelnuts of four different varieties were used at three concentrations as a flour replacement in fresh egg pasta. Hazelnut skin concentration significantly influenced all evaluated physicochemical parameters as well as consumers' appreciation for the pasta, but significant differences were also observed between the four varieties. Although pasta produced with 10 and 15% hazelnut skin displayed the highest content of polyphenolic compounds and antioxidant activity in vitro, pasta containing 5% Tombul hazelnut skin showed maximum consumer preference. The results obtained in the present study highlighted that it is possible to use hazelnut skin in fresh pasta production to obtain a fortified food with high fibre content and antioxidant activity. The characteristics of the resulting pasta were strictly correlated with the hazelnut variety used for skin production and, of course, with the percentage of skin that was added. © 2014 Society of Chemical Industry.

Mechanisms of Vanadium Recovery from Stone Coal by Novel BaCO3/CaO Composite Additive Roasting and Acid Leaching Technology

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Zhenlei Cai

2016-03-01

Full Text Available In this report, the vanadium recovery mechanisms by novel BaCO3/CaO composite additive roasting and acid leaching technology, including the phase transformations and the vanadium leaching kinetics, were studied. The purpose of this manuscript is to realize and improve the vanadium recovery from stone coal using BaCO3/CaO as the composite additive. The results indicated that during the composite additive BaCO3/CaO roasting process, the monoclinic crystalline structure of muscovite (K(Al,V2[Si3AlO10](OH2 was converted into the hexagonal crystalline structure of BaSi4O9 and the tetragonal crystalline structure of Gehlenite (Ca2Al2SiO7, which could, therefore, facilitate the release and extraction of vanadium. Vanadium in leaching residue was probably in the form of vanadate or pyrovanadate of barium and calcium, which were hardly extracted during the sulfuric acid leaching process. The vanadium leaching kinetic analysis indicated that the leaching process was controlled by the diffusion through a product layer. The apparent activation energy could be achieved as 46.51 kJ/mol. The reaction order with respect to the sulfuric acid concentration was 1.1059. The kinetic model of vanadium recovery from stone coal using novel composite additive BaCO3/CaO could be finally established.

Head-To-Head Comparison of Different Solubility-Enabling Formulations of Etoposide and Their Consequent Solubility-Permeability Interplay.

Science.gov (United States)

Beig, Avital; Miller, Jonathan M; Lindley, David; Carr, Robert A; Zocharski, Philip; Agbaria, Riad; Dahan, Arik

2015-09-01

The purpose of this study was to conduct a head-to-head comparison of different solubility-enabling formulations, and their consequent solubility-permeability interplay. The low-solubility anticancer drug etoposide was formulated in several strengths of four solubility-enabling formulations: hydroxypropyl-β-cyclodextrin, the cosolvent polyethylene glycol 400 (PEG-400), the surfactant sodium lauryl sulfate, and an amorphous solid dispersion formulation. The ability of these formulations to increase the solubility of etoposide was investigated, followed by permeability studies using the parallel artificial membrane permeability assay (PAMPA) and examination of the consequent solubility-permeability interplay. All formulations significantly increased etoposide's apparent solubility. The cyclodextrin-, surfactant-, and cosolvent-based formulations resulted in a concomitant decreased permeability that could be modeled directly from the proportional increase in the apparent solubility. On the contrary, etoposide permeability remained constant when using the ASD formulation, irrespective of the increased apparent solubility provided by the formulation. In conclusion, supersaturation resulting from the amorphous form overcomes the solubility-permeability tradeoff associated with other formulation techniques. Accounting for the solubility-permeability interplay may allow to develop better solubility-enabling formulations, thereby maximizing the overall absorption of lipophilic orally administered drugs. © 2015 Wiley Periodicals, Inc. and the American Pharmacists Association.

Indomethacin solubility estimation in 1,4-dioxane + water mixtures by the extended hildebrand solubility approach

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Miller A Ruidiaz

2011-09-01

Full Text Available Extended Hildebrand Solubility Approach (EHSA was successfully applied to evaluate the solubility of Indomethacin in 1,4-dioxane + water mixtures at 298.15 K. An acceptable correlation-performance of EHSA was found by using a regular polynomial model in order four of the W interaction parameter vs. solubility parameter of the mixtures (overall deviation was 8.9%. Although the mean deviation obtained was similar to that obtained directly by means of an empiric regression of the experimental solubility vs. mixtures solubility parameters, the advantages of EHSA are evident because it requires physicochemical properties easily available for drugs.

Inactivation of Salmonella during cocoa roasting and chocolate conching.

Science.gov (United States)

Nascimento, Maristela da Silva do; Brum, Daniela Merlo; Pena, Pamela Oliveira; Berto, Maria Isabel; Efraim, Priscilla

2012-10-15

The high heat resistance of Salmonella in foods with low water activity raises particular issues for food safety, especially chocolate, where outbreak investigations indicate that few colony-forming units are necessary to cause salmonellosis. This study evaluated the efficiency of cocoa roasting and milk chocolate conching in the inactivation of Salmonella 5-strain suspension. Thermal resistance of Salmonella was greater in nibs compared to cocoa beans upon exposure at 110 to 130°C. The D-values in nibs were 1.8, 2.2 and 1.5-fold higher than those calculated for cocoa beans at 110, 120 and 130°C. There was no significant difference (p>0.05) between the matrices only at 140°C. Since in the conching of milk chocolate the inactivation curves showed rapid death in the first 180 min followed by a lower inactivation rate, and two D-values were calculated. For the first time interval (0-180 min) the D-values were 216.87, 102.27 and 50.99 min at 50, 60 and 70°C, respectively. The other D-values were determined from the second time interval (180-1440 min), 1076.76 min at 50°C, 481.94 min at 60°C and 702.23 min at 70°C. The results demonstrated that the type of matrix, the process temperature and the initial count influenced the Salmonella resistance. Copyright © 2012 Elsevier B.V. All rights reserved.

Solubility behavior and biopharmaceutical classification of novel high-solubility ciprofloxacin and norfloxacin pharmaceutical derivatives.

Science.gov (United States)

Breda, Susana A; Jimenez-Kairuz, Alvaro F; Manzo, Ruben H; Olivera, María E

2009-04-17

The hydrochlorides of the 1:3 aluminum:norfloxacin and aluminum:ciprofloxacin complexes were characterized according to the Biopharmaceutics Classification System (BCS) premises in comparison with their parent compounds. The pH-solubility profiles of the complexes were experimentally determined at 25 and 37 degrees C in the range of pH 1-8 and compared to that of uncomplexed norfloxacin and ciprofloxacin. Both complexes are clearly more soluble than the antibiotics themselves, even at the lowest solubility pHs. The increase in solubility was ascribed to the species controlling solubility, which were analyzed in the solid phases at equilibrium at selected pHs. Additionally, permeability was set as low, based on data reported in the scientific literature regarding oral bioavailability, intestinal and cell cultures permeabilities and also considering the influence of stoichiometric amounts of aluminum. The complexes fulfill the BCS criterion to be classified as class 3 compounds (high solubility/low permeability). Instead, the active pharmaceutical ingredients (APIs) currently used in solid dosage forms, norfloxacin and ciprofloxacin hydrochloride, proved to be BCS class 4 (low solubility/low permeability). The solubility improvement turns the complexes as potential biowaiver candidates from the scientific point of view and may be a good way for developing more dose-efficient formulations. An immediate release tablet showing very rapid dissolution was obtained. Its dissolution profile was compared to that of the commercial ciprofloxacin hydrochloride tablets allowing to dissolution of the complete dose at a critical pH such as 6.8.

Influence of de-hulled rapeseed roasting on the physicochemical composition and oxidative state of oil; Influencia del tostado de colza descascarillada sobre la composición fisicoquímica y el estado oxidativo del aceite.

Energy Technology Data Exchange (ETDEWEB)

Rękas, A.; Siger, A.; Wroniak, M.; Ścibisz, I.; Derewiaka, D.; Anders, A.

2017-07-01

The effect of roasting time on the contents of bioactive compounds (tocopherols, phytosterols, phenolic compounds), antioxidant capacity and physicochemical properties of rapeseed oil pressed from de-hulled seeds was investigated. The de-hulled seeds were roasted at a temperature of 165 °C for 20, 40, 60, 80, and 100 min. The results of this study show that a roasting pre-treatment led to a gradual increase in canolol content (from 1.34 to 117.33 mg/100 g), total phytosterols (from 573.51 to 609.86 mg/100 g) and total carotenoids (0.82 to 2.41 mg/100 g), while only slight changes in the contents of tocopherols were noted. With the increase in roasting time a gradual increase in oxidative stability (from 4.27 to 6.85 h), and antioxidant capacity, seen mainly in the hydrophilic fraction of oil (from 0.32 to 2.30 mmol TEAC/l) was found. Although roasting resulted in the formation of primary and secondary oxidation products, the quality parameters of oils were within Codex Alimentarius limits. [Spanish] Se estudió el efecto del tiempo de tostado sobre el contenido de compuestos bioactivos (tocoferoles, fitoesteroles, compuestos fenólicos), capacidad antioxidante y propiedades fisicoquímicas del aceite de prensado de semillas descascarilladas de colza. Las semillas descascarilladas se tostaron a una temperatura de 165 ºC durante 20, 40, 60, 80 y 100 min. Los resultados de este estudio muestran que el pretratamiento con tostado condujo a un aumento gradual del contenido de canolol (de 1,34 a 117,33 mg/100 g), fitosteroles totales (de 573,51 a 609,86 mg/100 g) y carotenoides totales (0,82 a 2,41 mg/ 100 g). Sólo se observaron ligeros cambios en el contenido de tocoferoles. Con el incremento del tiempo de tostado se observó un aumento gradual de la estabilidad oxidativa (de 4,27 a 6,85 h) y se encontró capacidad antioxidante, observada principalmente en la fracción hidrofílica de aceite (de 0,32 a 2,30 mmol TEAC/l). Aunque, el tostado produjo formación de

Comparison between the effect of γ-irradiation and roasting on the profile and antioxidant activity of wheat germ lipids.

Directory of Open Access Journals (Sweden)

Fawzy Ramadan, Mohamed

2008-06-01

Full Text Available In order to utilize wheat germ, a nutrient-dense byproduct of the wheat milling industry, in various food products, different treatments are used to investigate and stabilize its influence on lipid characteristics. However, there are no reports on the effect of γ-irradiation on the lipid profile of wheat germ. In this study, the impact of γ-irradiation (at radiation doses 1/4, 1/2 and 1 kGy and roasting at (160 °C for 20 min on the lipid constituents of wheat germ was examined. Both thermal and irradiation treatments did not have a significant effect on the total lipid recovery or the fatty acid composition of wheat germ lipids. The fatty acid profile was found to be made up of linoleic followed by oleic and palmitic as the major fatty acids. An increase in the content of free fatty acids characterized the lipid profile of the irradiated wheat germ samples. Antiradical properties of lipids from roasted and irradiated samples were analyzed using the bleaching of the stable 1,1-diphenyl-2- picrylhydrazyl radical (DPPH. Lipids from irradiated samples exhibited relatively stronger radical scavenging potential than lipids from roasted wheat germ. It has been concluded that γ- irradiation could be applied for wheat germ preservation, where it might be limited to a dose of 1/4 kGy in the processing.Se estudió el efecto de la γ-irradiación (dosis de irradiación de 1/4, 1/2 y 1 kGy y del horneado (160 °C durante 20 min en los componentes lipídicos del germen de trigo, un subproducto rico en nutrientes de la industria harinera. Ninguno de los tratamientos empleados tuvo un efecto significativo ni en el total de los lípidos recuperados ni en su composición en ácidos grasos. Los ácidos grasos mayoritarios fueron el ácido linoleico, seguido de los ácidos oleico y palmítico. Un aumento del contenido de ácidos grasos libres caracterizó el perfil lipídico de las muestras irradiadas. Las propiedades antiradicalarias de los lípidos de las

Evaluation of Meat and Egg Traits of Beijing-you Chickens Rotationally Grazing on Chicory Pasture in a Chestnut Forest

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L Meng

Full Text Available ABSTRACT Barn and cage-fed chickens have presented several problems, such as high rates of infectious disease and consequent antibiotic abuse, poorer chicken health and welfare, and often poorer meat and egg quality compared with free-range chickens. The poultry agroforestry system is becoming increasingly popular in many poultry farms nowadays. In this study, to evaluate the contribution of poultry agroforestry system to enhance some meat and egg traits of Beijing-you chickens, some indexes of meat and egg qualities, some indexes of slaughter traits, and the feed conversion efficiency were investigated in rotational grazing Beijing-you chickens on chicory (Cichorium intybus L. pasture (CGRG group and only free-ranging chickens on bare land without forage (control group in chestnut forest. Results showed that the live body weight, the dressing weight, the thigh muscle weight, and the breast muscle weight were increased (p<0.05 based on the decrease of 15% feed concentration in the CGRG group relative to the control. Furthermore, compared with the control, the crude ash, the essential amino acid content, and the inosinic acid content were increased (p<0.05, and the crude fat contents were decreased (p<0.05 in the thigh and breast muscles, while the yolk cholesterol and the feed conversion ratio were significantly decreased (p<0.05 in the CGRG group. This study would provide a scientific basis and technological support for the large-scale demonstration and application of rotational grazing chickens on the artificial pasture in forest.

Study on recovering directly the commercial cerium oxide and total of residue rare earths from Dongpao bastnasite concentrate

International Nuclear Information System (INIS)

Nguyen Trong Hung; Nguyen Thanh Chung; Luu Xuan Dinh

2003-01-01

A technology for decomposition roasting and sequential leaching processes of Dong Pao bastnasite concentrate to recover directly commercial cerium oxide and total of residue rare earth elements from the leaching solution of the roasted product have been investigated. The bastnasite concentrate is initially roasted at temperature range of 600 - 650 degC and for time of 4 hrs in order to decompose and convert the hardly soluble carbonate forms of ore into easily soluble oxide. The roasted solid is then leached with sulfuric acid solution of 6N at 60 degC for 4 hrs to convert rare earths in oxide and fluoride form into rare earth sulfate. The recovery yield of rare earths of these stages is more than 95%. The attention has especially been paid on recovering directly the commercial cerium oxide and total of residue rare earth element from the above leaching solution. Complex ions of CeSO 4 2+ , Ce(SO 4 ) 2 , Ce(SO 4 ) 3 2- and Ce(SO 4 ) 4 4- exist in aqueous solution of cerium (IV) sulfate. Based on the property, the method of ion - sieve with DOWEX cation resin column has been applied to estimating separation of the ceric complex anions from Ln(III). The survey showed that most of the ceric complex anions are separated from total of residue rare earths. The latter which are absorbed in the cation column are recovered by elution of HCl of 4N. The recovery yield of cerium can only be reached 20% but the purity of that is very high, can be reached 99.6%. About 5 kg of CeO 2 of high grade and 5 kg of TREO of commercial specification have been produced. (author)

Argon solubility in liquid steel

NARCIS (Netherlands)

Boom, R; Dankert, O; Van Veen, A; Kamperman, AA

2000-01-01

Experiments have been performed to establish the solubility of argon in liquid interstitial-free steel. The solubility appears to be lower than 0.1 at ppb, The results are in line with argon solubilities reported in the literature on liquid iron. Semiempirical theories and calculations based on the

Students’ misconceptions on solubility equilibrium

Science.gov (United States)

Setiowati, H.; Utomo, S. B.; Ashadi

2018-05-01

This study investigated the students’ misconceptions of the solubility equilibrium. The participants of the study consisted of 164 students who were in the science class of second year high school. Instrument used is two-tier diagnostic test consisting of 15 items. Responses were marked and coded into four categories: understanding, misconception, understand little without misconception, and not understanding. Semi-structured interviews were carried out with 45 students according to their written responses which reflected different perspectives, to obtain a more elaborated source of data. Data collected from multiple methods were analyzed qualitatively and quantitatively. Based on the data analysis showed that the students misconceptions in all areas in solubility equilibrium. They had more misconceptions such as in the relation of solubility and solubility product, common-ion effect and pH in solubility, and precipitation concept.

Chemistry and Mechanism of Interaction Between Molybdenite Concentrate and Sodium Chloride When Heated in the Presence of Oxygen

Science.gov (United States)

Aleksandrov, P. V.; Medvedev, A. S.; Imideev, V. A.; Moskovskikh, D. O.

2017-04-01

Roasting of molybdenum concentrates with sodium chloride has high potential and can be an alternative to oxidizing roasting and autoclave leaching; however, the chemistry and mechanism are poorly known. The chemical mechanism of the roasting process between molybdenite concentrate and sodium chloride in the presence of atmospheric oxygen is proposed. It is demonstrated that the process occurs through molybdenite oxidation, up to molybdenum trioxide, with subsequent formation of sodium polymolybdates and molybdenum dioxydichloride from molybdenum trioxide. It is found that the formation of water-soluble sodium polymolybdates from molybdenum trioxide stops over time due to passivation of sodium chloride surface by polymolybdates. It is proved experimentally that preliminary grinding of the mixture in a furnace charge leads to an increase in the polymolybdate fraction of the roasting products, which constitutes approximately 65 pct of molybdenum initially in the roasted mixture against 20 to 22 pct in a nonground mixture (or 75 to 77 pct against 30 to 33 pct of molybdenum in calcine). For the first time, the presence of the Na2S2O7 phase in the calcine was confirmed experimentally. The suggested mechanism gives possible explanations for the sharp increase of MoO2Cl2 formation within the temperature range of 673 K to 723 K (400 °C to 450 °C) that is based on the catalytic reaction of molybdenum dioxydichloride from the Na2S2O7 liquid phase as it runs in a melt.

Technological pretreatment of the synchysite non-oxidized ore

Science.gov (United States)

Munkhtsetseg, B.; Burmaa, G.

2013-06-01

Mongolia has rich deposits of rare, precious, and poly-metallic ores. Nowadays, it is important to research separation of rare earth elements oxides concentrates from the ores, analyze their unique physical chemical characteristics, and purified it. Our investigation on raw materials focuses on rare earth non-oxidized ores. Main mineral in this rock sample is Synchysite (LnCa(CO3)2F. We did technological and thermal pretreatment: direct sulphurization (H2SO4), sulphurization with subsequent roasting (800°C+H2SO4), sulphurization prior to roasting (H2SO4+650°C). Sulphurization method based on dissolution of rare earth mineral into sulfuric acid (93%) according to the reaction. The amount of rare earth element oxides is almost 10 times greater (29.16%) after direct sulphurization process, almost 8 times greater (21.14%) after sulphurization with subsequent roasting, and almost 20 times greater (44.62%) after sulphurization prior to roasting process. After those technological pretreatment raw material's micro elements Thorium and Uranium contents are reduced as follows: H2SO4>800°C+H2SO4>H2SO4+650°C. These results show that cerium group rare earth elements have very good solubility in water at +2°C temperature and decreasing micro elements content uranium and thorium good pretreatment condition is prior to roasting (H2SO4+650°C) of synchysite non-oxidized ore.

Extraction of Iron and Manganese from Pyrolusite Absorption Residue by Ammonium Sulphate Roasting–Leaching Process

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Lin Deng

2018-01-01

Full Text Available The residue from desulfurization and denitrification of exhaust gas treatment process with pyrolusite ore as absorbent is regarded as a potential source of iron and manganese. In this study, an extraction process is proposed for recovery of iron and manganese with ammonium sulphate roasting followed by sulphuric acid leaching. Firstly, the conversion mechanism was analyzed through mineral phase analysis of roasting products at different roasting temperature by means of X-ray diffraction (XRD technology. Then, the parameters of the roasting procedure such as roasting temperature and time, ammonium sulphate dosage, leaching temperature, leaching time, and sulphuric acid concentration are examined. The results implicate that the iron oxide and manganese dioxide in the residue are firstly converted into the water-soluble ( NH 4 3 Fe ( SO 4 3 and ( NH 4 2 Mn 2 ( SO 4 3 at 200–350 °C, and then the more stable NH 4 Fe ( SO 4 2 and MnSO 4 are formed, at temperature higher than 350 °C. Under optimum conditions, 95.2% Fe and 97.0% Mn can be extracted. Reactant diffusion through inert layer of silicon dioxide was considered as the rate-limiting step for iron extraction with an activation energy of 20.56 kJ/mol, while, the recovery process of Mn was controlled by both reactant diffusion and chemical reaction with an activation energy of 29.52 kJ/mol.

Using Real-Time PCR as a tool for monitoring the authenticity of commercial coffees.

Science.gov (United States)

Ferreira, Thiago; Farah, Adriana; Oliveira, Tatiane C; Lima, Ivanilda S; Vitório, Felipe; Oliveira, Edna M M

2016-05-15

Coffee is one of the main food products commercialized in the world. Its considerable market value among food products makes it susceptible to adulteration, especially with cereals. Therefore, the objective of this study was to develop a method based on Real-Time Polymerase Chain Reaction (PCR) for detection of cereals in commercial ground roast and soluble coffees. After comparison with standard curves obtained by serial dilution of DNA extracted from barley, corn and rice, the method was sensitive and specific to quantify down to 0.6 pg, 14 pg and 16 pg of barley, corn and rice DNA, respectively. To verify the applicability of the method, 30 commercial samples obtained in different countries were evaluated and those classified as gourmets or superior did not present the tested cereals DNA. However, barley was detected in various traditional (cheaper) samples from South America. In addition, corn and rice were also detected in different samples. Real-Time PCR showed to be suitable for detection of food adulterants in commercial ground roast and soluble coffees. Copyright © 2015 Elsevier Ltd. All rights reserved.

The Solubility Parameters of Ionic Liquids

Science.gov (United States)

Marciniak, Andrzej

2010-01-01

The Hildebrand’s solubility parameters have been calculated for 18 ionic liquids from the inverse gas chromatography measurements of the activity coefficients at infinite dilution. Retention data were used for the calculation. The solubility parameters are helpful for the prediction of the solubility in the binary solvent mixtures. From the solubility parameters, the standard enthalpies of vaporization of ionic liquids were estimated. PMID:20559495

The Solubility Parameters of Ionic Liquids

Directory of Open Access Journals (Sweden)

Andrzej Marciniak

2010-04-01

Full Text Available The Hildebrand’s solubility parameters have been calculated for 18 ionic liquids from the inverse gas chromatography measurements of the activity coefficients at infinite dilution. Retention data were used for the calculation. The solubility parameters are helpful for the prediction of the solubility in the binary solvent mixtures. From the solubility parameters, the standard enthalpies of vaporization of ionic liquids were estimated.

Solubility of sparingly soluble drug derivatives of anthranilic acid.

Science.gov (United States)

Domańska, Urszula; Pobudkowska, Aneta; Pelczarska, Aleksandra

2011-03-24

This work is a continuation of our systematic study of the solubility of pharmaceuticals (Pharms). All substances here are derivatives of anthranilic acid, and have an anti-inflammatory direction of action (niflumic acid, flufenamic acid, and diclofenac sodium). The basic thermal properties of pure Pharms, i.e., melting and glass-transition temperatures as well as the enthalpy of melting, have been measured with the differential scanning microcalorimetry technique (DSC). Molar volumes have been calculated with the Barton group contribution method. The equilibrium mole fraction solubilities of three pharmaceuticals were measured in a range of temperatures from 285 to 355 K in three important solvents for Pharm investigations: water, ethanol, and 1-octanol using a dynamic method and spectroscopic UV-vis method. The experimental solubility data have been correlated by means of the commonly known G(E) equation: the NRTL, with the assumption that the systems studied here have revealed simple eutectic mixtures. pK(a) precise measurement values have been investigated with the Bates-Schwarzenbach spectrophotometric method. © 2011 American Chemical Society

Prediction of the solubility in lipidic solvent mixture: Investigation of the modeling approach and thermodynamic analysis of solubility.

Science.gov (United States)

Patel, Shruti V; Patel, Sarsvatkumar

2015-09-18

Self-micro emulsifying drug delivery system (SMEDDS) is one of the methods to improve solubility and bioavailability of poorly soluble drug(s). The knowledge of the solubility of pharmaceuticals in pure lipidic solvents and solvent mixtures is crucial for designing the SMEDDS of poorly soluble drug substances. Since, experiments are very time consuming, a model, which allows for solubility predictions in solvent mixtures based on less experimental data is desirable for efficiency. Solvents employed were Labrafil® M1944CS and Labrasol® as lipidic solvents; Capryol-90®, Capryol-PGMC® and Tween®-80 as surfactants; Transcutol® and PEG-400 as co-solvents. Solubilities of both drugs were determined in single solvent systems at temperature (T) range of 283-333K. In present study, we investigated the applicability of the thermodynamic model to understand the solubility behavior of drugs in the lipiodic solvents. By using the Van't Hoff and general solubility theory, the thermodynamic functions like Gibbs free energy, enthalpy and entropy of solution, mixing and solvation for drug in single and mixed solvents were understood. The thermodynamic parameters were understood in the framework of drug-solvent interaction based on their chemical similarity and dissimilarity. Clotrimazole and Fluconazole were used as active ingredients whose solubility was measured in single solvent as a function of temperature and the data obtained were used to derive mathematical models which can predict solubility in multi-component solvent mixtures. Model dependent parameters for each drug were calculated at each temperature. The experimental solubility data of solute in mixed solvent system were measured experimentally and further correlated with the calculates values obtained from exponent model and log-linear model of Yalkowsky. The good correlation was observed between experimental solubility and predicted solubility. Copyright © 2015 Elsevier B.V. All rights reserved.

Solubility of Carbon in Nanocrystalline -Iron

OpenAIRE

Alexander Kirchner; Bernd Kieback

2012-01-01

A thermodynamic model for nanocrystalline interstitial alloys is presented. The equilibrium solid solubility of carbon in -iron is calculated for given grain size. Inside the strained nanograins local variation of the carbon content is predicted. Due to the nonlinear relation between strain and solubility, the averaged solubility in the grain interior increases with decreasing grain size. The majority of the global solubility enhancement is due to grain boundary enrichment however. Therefor...

INVESTIGATION OF HYGROSCOPIC PROPERTIES OF POWDER OF SEMIFINISHED KVASS WORT CONCENTRATE, MALT EXTRACT OF BARLEY AND CHICORY EXTRACT

Directory of Open Access Journals (Sweden)

G. O. Magomedov

2015-01-01

Full Text Available Food industry of Russia urgently needs both updating of the manufacturing units of equipment and the creation of new high-tech and energy-saving technologies. Nowadays powdered food products and semifinished foods gained wide popularity in the market of foods and in manufacturing. Due to the caking and low wettability of fine powdered semi-finished products, there is an urgent need for modifying their properties by instanting. This article is devoted to the study of hygroscopic properties of powdered products and semifinished products: chicory extract, barley malt extract, kvass wort concentrate obtained by spray drying with an average dispersed composition of 10-20 microns, to find optimal conditions for packaging, storage and theoretical justification of the instanting process conditions. The article provides a diagram of experimental device for the study of hygroscopic properties of food powdered semi-finished products by accelerated method with the creation of the fluidized bed and the required temperature and humidity characteristics of fluidizing agent. The principles of operation of the device and methods of the experiment carrying out are given. The results are given in the form of sorption isotherms, by which monomolecular poly-molecular and capillary forms of binding of moisture with the test products and semi-finished products are determined. Theoretical nomogram to determine the binding energy of the moisture with the semi-finished products is given. Mathematical dependences of equilibrium humidities in the studied powdered products and semi-finished products on the air relative humidity in the range of 15 to 85 % at a temperature 22 ˚C were obtained. Optimal humidity properties of the resulting products for their production and subsequent storage and for the instanting processes were determined.

Intrinsic solubility estimation and pH-solubility behavior of cosalane (NSC 658586), an extremely hydrophobic diprotic acid.

Science.gov (United States)

Venkatesh, S; Li, J; Xu, Y; Vishnuvajjala, R; Anderson, B D

1996-10-01

The selection of cosalane (NSC 658586) by the National Cancer Institute for further development as a potential drug candidate for the treatment of AIDS led to the exploration of the solubility behavior of this extremely hydrophobic drug, which has an intrinsic solubility (S0 approaching 1 ng/ml. This study describes attempts to reliably measure the intrinsic solubility of cosalane and examine its pH-solubility behavior. S0 was estimated by 5 different strategies: (a) direct determination in an aqueous suspension: (b) facilitated dissolution; (c) estimation from the octanol/water partition coefficient and octanol solubility (d) application of an empirical equation based on melting point and partition coefficient; and (e) estimation from the hydrocarbon solubility and functional group contributions for transfer from hydrocarbon to water. S0 estimates using these five methods varied over a 5 x 107-fold range Method (a) yielded the highest values, two-orders of magnitude greater than those obtained by method (b) (facilitated dissolution. 1.4 +/- 0.5 ng/ml). Method (c) gave a value 20-fold higher while that from method (d) was in fair agreement with that from facilitated dissolution. Method (e) yielded a value several orders-of-magnitude lower than other methods. A molecular dynamics simulation suggests that folded conformations not accounted for by group contributions may reduce cosalane's effective hydrophobicity. Ionic equilibria calculations for this weak diprotic acid suggested a 100-fold increase in solubility per pH unit increase. The pH-solubility profile of cosalane at 25 degrees C agreed closely with theory. These studies highlight the difficulty in determining solubility of very poorly soluble compounds and the possible advantage of the facilitated dissolution method. The diprotic nature of cosalane enabled a solubility enhancement of > 107-fold by simple pH adjustment.

Effect of low-dose irradiation on growth of and toxin production by Staphylococcus aureus and Bacillus cereus in roast beef and gravy.

Science.gov (United States)

Grant, I R; Nixon, C R; Patterson, M F

1993-03-01

The effect of irradiation (2 kGy) on growth of and toxin production by Staphylococcus aureus and Bacillus cereus in roast beef and gravy during storage at abuse temperatures (15 and 22 degrees C) was assessed by inoculation studies. Irradiation resulted in a 3-4 log10 reduction in numbers of both pathogens. Whenever B. cereus and S. aureus numbers reached 10(6) and 10(7) cfu/g, respectively, during storage their toxins were detectable. As the time taken to attain these levels was longer in irradiated than in unirradiated samples, toxin production by both pathogens was delayed by irradiation. When samples initially containing low levels (10(2)/g) of S. aureus were irradiated no toxin was produced during subsequent storage at 15 or 22 degrees C. Diarrhoeal toxin produced by B. cereus was detected after 2 days at 22 degrees C, but not at 15 degrees C, in samples containing 10(2) cells/g prior to irradiation. When higher numbers (10(6)/g) of either pathogen were present prior to irradiation, toxins were produced by both pathogens at 22 degrees C, but not at 15 degrees C. Microbial competition had an effect on the growth of B. cereus and S. aureus after irradiation when a low initial inoculum was applied. However, when a higher inoculum was used the pathogens outnumbered their competitors and competition effects were less important. It was concluded that low-dose irradiation would improve the microbiological safety of roast beef and gravy.

On the americium oxalate solubility

International Nuclear Information System (INIS)

Zakolupin, S.A.; Korablin, Eh.V.

1977-01-01

The americium oxalate solubility at different nitric (0.0-1 M) and oxalic (0.0-0.4 M) acid concentrations was investigated in the temperature range from 14 to 60 deg C. The dependence of americium oxalate solubility on the oxalic acid concentration was determined. Increasing oxalic acid concentration was found to reduce the americium oxalate solubility. The dependence of americium oxalate solubility on the oxalic acid concentration was noted to be a minimum at low acidity (0.1-0.3 M nitric acid). This is most likely due to Am(C 2 O 4 ) + , Am(C 2 O 4 ) 2 - and Am(C 2 O 4 ) 3 3- complex ion formation which have different unstability constants. On the basis of the data obtained, a preliminary estimate was carried out for the product of americium oxalate solubility in nitric acid medium (10 -29 -10 -31 ) and of the one in water (6.4x10 -20 )

Solubilities of uranium for TILA-99

International Nuclear Information System (INIS)

Ollila, K.; Ahonen, L.

1998-11-01

This report presents the evaluation of the uranium solubilities in the reference waters of TILA-99. The behaviour of uranium has been discussed separately in the near-field and far-field conditions. The bentonite/groundwater interactions have been considered in the compositions of the fresh and saline near-field reference waters. The far-field groundwaters' compositions include fresh, brackish, saline and very saline, almost brine-type compositions. The pH and redox conditions, as the main parameters affecting the solubilities, are considered. A literature study was made in order to obtain information on the recent dissolution and leaching experiments of UO 2 and spent fuel. The latest literature includes studies on UO 2 solubility under anoxic conditions, in which the methods for simulating the reducing conditions of deep groundwater have been improved. Studies on natural uraninite and its alteration products give a valuable insight into the long-term behaviour of spent fuel. Also the solubility equilibria for some relevant poorly known uranium minerals have been determined. The solubilities of the selected solubility-limiting phases were calculated using the geochemical code, EQ3/6. The NEA database for uranium was the basis for the modelling. The recently extended and updated SR '97 database was used for comparison. The solubility products for uranophane were taken from the latest literature. The recommended values for solubilities were given after a comparison between the calculated solubilities, experimental information and measured concentrations in natural groundwaters. The experiments include several UO 2 dissolution studies in synthetic groundwaters with compositions close to the reference groundwaters. (author)

Solubilities of uranium for TILA-99

Energy Technology Data Exchange (ETDEWEB)

Ollila, K. [VTT Chemical Technology, Espoo (Finland); Ahonen, L. [Geological Survey of Finland, Espoo (Finland)

1998-11-01

This report presents the evaluation of the uranium solubilities in the reference waters of TILA-99. The behaviour of uranium has been discussed separately in the near-field and far-field conditions. The bentonite/groundwater interactions have been considered in the compositions of the fresh and saline near-field reference waters. The far-field groundwaters` compositions include fresh, brackish, saline and very saline, almost brine-type compositions. The pH and redox conditions, as the main parameters affecting the solubilities, are considered. A literature study was made in order to obtain information on the recent dissolution and leaching experiments of UO{sub 2} and spent fuel. The latest literature includes studies on UO{sub 2} solubility under anoxic conditions, in which the methods for simulating the reducing conditions of deep groundwater have been improved. Studies on natural uraninite and its alteration products give a valuable insight into the long-term behaviour of spent fuel. Also the solubility equilibria for some relevant poorly known uranium minerals have been determined. The solubilities of the selected solubility-limiting phases were calculated using the geochemical code, EQ3/6. The NEA database for uranium was the basis for the modelling. The recently extended and updated SR `97 database was used for comparison. The solubility products for uranophane were taken from the latest literature. The recommended values for solubilities were given after a comparison between the calculated solubilities, experimental information and measured concentrations in natural groundwaters. The experiments include several UO{sub 2} dissolution studies in synthetic groundwaters with compositions close to the reference groundwaters. (author) 81 refs.

Prevalence of pale, soft, and exudative (PSE) condition in chicken meat used for commercial meat processing and its effect on roasted chicken breast

OpenAIRE

Karunanayaka, Deshani S.; Jayasena, Dinesh D.; Jo, Cheorun

2016-01-01

Abstract Background Studies on prevalence of pale, soft, exudative (PSE) condition in Sri Lankan poultry industry is minimal. Hence, the objective of present study was to determine the incidence of PSE chicken meat in a commercial meat processing plant and to find out its consequences on meat quality traits of roasted chicken breast. Method A total of 60 breast fillets were randomly selected, evaluated based on color L* value, and placed into 1 of 2 categories; PSE (L* > 58) or normal meat (L...

The effects of disordered structure on the solubility and dissolution rates of some hydrophilic, sparingly soluble drugs.

Science.gov (United States)

Mosharraf, M; Sebhatu, T; Nyström, C

1999-01-15

The effects of experimental design on the apparent solubility of two sparingly soluble hydrophilic compounds (barium sulphate and calcium carbonate) were studied in this paper. The apparent solubility appeared to be primarily dependent on the amount of solute added to the solvent in each experiment, increasing with increased amounts. This effect seems to be due to the existence of a peripheral disordered layer. However physico-chemical methods used in the present study were not able to unambiguously verify the existence of any disorder in the solid state structure of the drugs. At higher proportions of solute to solvent, the solubility reached a plateau corresponding to the solubility of the disordered or amorphous molecular form of the material. Milling the powders caused the plateau to be reached at lower proportions of solute to solvent, since this further disordered the surface of the drug particles. It was also found that the apparent solubility of the drugs tested decreased after storage at high relative humidities. A model for describing the effects of a disordered surface layer of varying thickness and continuity on the solubility of a substance is presented. This model may be used as a method for detection of minute amount of disorder, where no other technique is capable of detecting the disordered structure. It is suggested that recrystallisation of the material occurs via slow solid-state transition at the surface of the drug particle; this would slowly reduce the apparent solubility of the substance at the plateau level to the thermodynamically stable value. A biphasic dissolution rate profile was obtained. The solubility of the disordered surface of the particles appeared to be the rate-determining factor during the initial dissolution phase, while the solubility of the crystalline core was the rate-determining factor during the final slower phase.

Determination of radionuclide solubility limits to be used in SR 97. Uncertainties associated to calculated solubilities

Energy Technology Data Exchange (ETDEWEB)

Bruno, J.; Cera, E.; Duro, L.; Jordana, S. [QuantiSci S.L., Barcelona (Spain); Pablo, J. de [DEQ-UPC, Barcelona (Spain); Savage, D. [QuantiSci Ltd., Henley-on-Thames (United Kingdom)

1997-12-01

The thermochemical behaviour of 24 critical radionuclides for the forthcoming SR97 PA exercise is discussed. The available databases are reviewed and updated with new data and an extended database for aqueous and solid species of the radionuclides of interest is proposed. We have calculated solubility limits for the radionuclides of interest under different groundwater compositions. A sensitivity analysis of the calculated solubilities with the composition of the groundwater is presented. Besides selecting the most likely solubility limiting phases, in this work we have used coprecipitation approaches in order to calculate more realistic solubility limits for minor radionuclides, such as Ra, Am and Cm. The comparison between the calculated solubilities and the concentrations measured in relevant natural systems (NA) and in spent fuel leaching experiments helps to assess the validity of the methodology used and to derive source term concentrations for the radionuclides studied. The uncertainties associated to the solubilities of the main radionuclides involved in the spent nuclear fuel have also been discussed in this work. The variability of the groundwater chemistry; redox conditions and temperature of the system have been considered the main factors affecting the solubilities. In this case, a sensitivity analysis has been performed in order to study solubility changes as a function of these parameters. The uncertainties have been calculated by including the values found in a major extent in typical granitic groundwaters. The results obtained from this analysis indicate that there are some radionuclides which are not affected by these parameters, i.e. Ag, Cm, Ho, Nb, Ni, Np, Pu, Se, Sm, Sn, Sr, Tc and U

Novel electrosprayed nanospherules for enhanced aqueous solubility and oral bioavailability of poorly water-soluble fenofibrate.

Science.gov (United States)

Yousaf, Abid Mehmood; Mustapha, Omer; Kim, Dong Wuk; Kim, Dong Shik; Kim, Kyeong Soo; Jin, Sung Giu; Yong, Chul Soon; Youn, Yu Seok; Oh, Yu-Kyoung; Kim, Jong Oh; Choi, Han-Gon

2016-01-01

The purpose of the present research was to develop a novel electrosprayed nanospherule providing the most optimized aqueous solubility and oral bioavailability for poorly water-soluble fenofibrate. Numerous fenofibrate-loaded electrosprayed nanospherules were prepared with polyvinylpyrrolidone (PVP) and Labrafil(®) M 2125 as carriers using the electrospray technique, and the effect of the carriers on drug solubility and solvation was assessed. The solid state characterization of an optimized formulation was conducted by scanning electron microscopy, powder X-ray diffraction, differential scanning calorimetry, and Fourier transform infrared spectroscopic analyses. Oral bioavailability in rats was also evaluated for the formulation of an optimized nanospherule in comparison with free drug and a conventional fenofibrate-loaded solid dispersion. All of the electrosprayed nanospherule formulations had remarkably enhanced aqueous solubility and dissolution compared with free drug. Moreover, Labrafil M 2125, a surfactant, had a positive influence on the solubility and dissolution of the drug in the electrosprayed nanospherule. Increases were observed as the PVP/drug ratio increased to 4:1, but higher ratios gave no significant increases. In particular, an electrosprayed nanospherule composed of fenofibrate, PVP, and Labrafil M 2125 at the weight ratio of 1:4:0.5 resulted in a particle size of water-soluble fenofibrate.

Retrograde curves of solidus and solubility

International Nuclear Information System (INIS)

Vasil'ev, M.V.

1979-01-01

The investigation was concerned with the constitutional diagrams of the eutectic type with ''retrograde solidus'' and ''retrograde solubility curve'' which must be considered as diagrams with degenerate monotectic transformation. The solidus and the solubility curves form a retrograde curve with a common retrograde point representing the solubility maximum. The two branches of the Aetrograde curve can be described with the aid of two similar equations. Presented are corresponding equations for the Cd-Zn system and shown is the possibility of predicting the run of the solubility curve

Interlaboratory validation of small-scale solubility and dissolution measurements of poorly water-soluble drugs

DEFF Research Database (Denmark)

Andersson, Sara B. E.; Alvebratt, Caroline; Bevernage, Jan

2016-01-01

The purpose of this study was to investigate the interlaboratory variability in determination of apparent solubility (Sapp) and intrinsic dissolution rate (IDR) using a miniaturized dissolution instrument. Three poorly water-soluble compounds were selected as reference compounds and measured at m...

Solubility limits of importance to leaching

International Nuclear Information System (INIS)

Ogard, A.; Bentley, G.; Bryant, E.; Duffy, C.; Grisham, J.; Norris, E.; Orth, C.; Thomas, K.

1981-01-01

The solubilities of some radionuclides, especially rare earths and actinides, may be an important and controlling factor in leaching of waste forms. These solubilities should be measured accurately as a function of pH and not as a part of a multicomponent system. Individual solubilities should be measured as a function of temperature to determine if a kinetic effect is being observed in the data. A negative temperature coefficient of solubility for actinides and rare earths in water would have important consequences for nuclear reactor safety and for the management of nuclear wastes

Produção de mudas de almeirão e cultivo no campo, em sistema agroecológico Agroecological seedling production and field cultivation of chicory

Directory of Open Access Journals (Sweden)

Dercio C. Pereira

2012-10-01

Full Text Available Objetivou-se, neste trabalho, avaliar o desenvolvimento das mudas de almeirão em diferentes substratos orgânicos e verificar o comportamento em bandejas, após o transplante no campo e na pós-colheita, constituindo três experimentos. Foram avaliados o uso do substrato comercial e quatro misturas de proporções de composto, areia e pó de basalto. Foram quatro fases de avaliação: aos 13 e 26 dias após a emergência (DAE, aos 74 dias após o transplante e na pós-colheita. Avaliaram-se o comprimento e a massa da matéria seca de raiz e de parte aérea, número de folhas por planta, diâmetro do coleto, área foliar e a conservação pós-colheita. O composto orgânico e as misturas foram superiores ao substrato comercial, na maioria das características avaliadas nos 13 e 26 DAE; entretanto, o substrato comercial superou os demais tratamentos para o comprimento de raiz. Os substratos orgânicos (T2 e T3 podem ser recomendados para a produção de mudas de almeirão com desenvolvimento satisfatório em sistema de cultivo em bandejas e a campo e, de igual forma, em pós-colheita; o uso de composto orgânico como substrato para produção de mudas propiciou o desenvolvimento de mudas mais vigorosas e plantas mais resistentes no campo do que o substrato comercial.This study aimed to evaluate the development of chicory seedlings in different organic substrates and verify its behavior in trays, after transplanting in field and in post-harvest, constituting three experiments. Commercial substrate and four mixtures with different proportions of compost, basalt powder and sand were evaluated. Four stages of assessment were: 13 and 26 days after emergence (DAE, at 74 days post-transplant and post-harvest. The length and dry mass of roots and shoots, number of leaves plant-1, stem diameter, leaf area and post-harvest conservation were evaluated. The organic compost and the mixtures were superior to commercial substrate in most of the characteristics

Assessment of the aroma impact of major odor-active thiols in pan-roasted white sesame seeds by calculation of odor activity values.

Science.gov (United States)

Tamura, Hitoshi; Fujita, Akira; Steinhaus, Martin; Takahisa, Eisuke; Watanabe, Hiroyuki; Schieberle, Peter

2011-09-28

Eleven odor-active thiols, namely, 2-methyl-1-propene-1-thiol, (Z)-3-methyl-1-butene-1-thiol, (E)-3-methyl-1-butene-1-thiol, (Z)-2-methyl-1-butene-1-thiol, (E)-2-methyl-1-butene-1-thiol, 2-methyl-3-furanthiol, 3-mercapto-2-pentanone, 2-mercapto-3-pentanone, 4-mercapto-3-hexanone, 3-mercapto-3-methylbutyl formate, and 2-methyl-3-thiophenethiol, recently identified in an extract prepared from white sesame seeds, were quantitated in sesame using stable isotope dilution analyses. For that purpose, the following deuterium-labeled compounds were synthesized and used as internal standards in the quantitation assays: [2H6]-2-methyl-1-propene-1-thiol, [2H3]-(E)- and [2H3]-(Z)-2-methyl-1-butene-1-thiol, [2H3]-2-methyl-3-furanthiol, [2H2]-3-mercapto-2-pentanone, [2H3]-4-mercapto-3-hexanone, [2H6]-3-mercapto-3-methylbutyl formate, and [2H3]-2-methyl-3-thiophenethiol. On the basis of the results obtained, odor activity values (OAVs) were calculated as ratio of the concentration and odor threshold of the individual compounds in cooking oil. According to their high OAVs, particularly the 3-methyl-1-butene-1-thiols (OAV: 2400) and the 2-methyl-1-butene-1-thiols (OAV: 960) were identified as the most odor-active compounds in pan-roasted white sesame seeds. These compounds were therefore suggested to be mainly responsible for the characteristic but rather unstable sulfury aroma of freshly pan-roasted white sesame seeds.

Uranyl Oxalate Solubility

Energy Technology Data Exchange (ETDEWEB)

Leturcq, G.; Costenoble, S.; Grandjean, S. [CEA Marcoule DEN/DRCP/SCPS/LCA - BP17171 - 30207 Bagnols sur Ceze cedex (France)

2008-07-01

The solubility of uranyl oxalate was determined at ambient temperature by precipitation in oxalic-nitric solutions, using an initial uranyl concentration of 0.1 mol/L. Oxalic concentration varied from 0.075 to 0.3 mol/L while nitric concentration ranged between 0.75 and 3 mol/L. Dissolution tests, using complementary oxalic-nitric media, were carried out for 550 hours in order to study the kinetic to reach thermodynamic equilibrium. Similar solubility values were reached by dissolution and precipitation. Using the results, it was possible to draw the solubility surface versus oxalic and nitric concentrations and to determine both the apparent solubility constant of UO{sub 2}C{sub 2}O{sub 4}, 3H{sub 2}O (Ks) and the apparent formation constant of the first uranyl-oxalate complex UO{sub 2}C{sub 2}O{sub 4} (log {beta}1), for ionic strengths varying between 1 and 3 mol/L. Ks and log {beta}1 values were found to vary from 1.9 10{sup -8} to 9.2 10{sup -9} and from 5.95 to 6.06, respectively, when ionic strength varied from 1 to 3 mol/L. A second model may fit our data obtained at an ionic strength of 3 mol/L suggesting as reported by Moskvin et al. (1959) that no complexes are formed for [H{sup +}] at 3 M. The Ks value would then be 1.3 10{sup -8}. (authors)

Dynamics of plant nutrient uptake as affected by biopore-associated root growth in arable subsoil

DEFF Research Database (Denmark)

Han, Eusun; Kautz, Timo; Huang, Ning

2017-01-01

%) precrops, respectively. On average root diameter and root dry mass of following crops were greater by 11 and 15 % after chicory than tall fescue. At anthesis chicory-barley treatment accumulated 10 % more K in comparison to tall fescue-barley treatment. P uptake of canola was greater (7 %) after tall...... fescue compared with chicory at the stage of fruit development. Conclusions: Our results suggest that the subsoil heterogenization by altered soil biopores hold relevance for plant root growth and overall crop performance. However, the effects depended on biopore size classes, root characteristics...

Solubility behavior of narcotic analgesics in aqueous media: solubilities and dissociation constants of morphine, fentanyl, and sufentanil.

Science.gov (United States)

Roy, S D; Flynn, G L

1989-02-01

The pH dependence of the aqueous solubility of morphine, fentanyl, and sufentanil was investigated at 35 degrees C. Dissociation constants and corresponding pKa' values of the drugs were obtained from measured free-base solubilities (determined at high pH's) and the concentrations of saturated solutions at intermediate pH's. Morphine, fentanyl, and sufentanil exhibited pKa' values of 8.08, 8.99, and 8.51, respectively. Over the pH range of 5 to 12.5 the apparent solubilities are determined by the intrinsic solubility of the free base plus the concentration of ionized drug necessary to satisfy the dissociation equilibrium at a given pH. Consequently, the drug concentrations of saturated aqueous solutions fall off precipitously as the pH is raised and ionization is suppressed. Further, at low pH's the aqueous solubility of morphine increased in a linear fashion with increases in the molar strength of citric acid which was added to acidify the medium, suggesting the formation of a soluble morphine-citrate complex.

Solubility studies of Np(IV)

International Nuclear Information System (INIS)

Zhang Yingjie; Yao Jun; Jiao Haiyang; Ren Lihong; Zhou Duo; Fan Xianhua

2001-01-01

The solubility of Np(IV) in simulated underground water and redistilled water has been measured with the variations of pH(6-12) and storage time (0-100 d) in the presence of reductant (Na 2 S 2 O 4 , metallic Fe). All experiments are performed in a low oxygen concentration glove box containing high purity Ar(99.99%), with an oxygen content of less than 5 x 10 -6 mol/mol. Experimental results show that the variation of pH in solution has little effect on the solubility of Np(IV) in the two kinds of water; the measured solubility of Np(IV) is affected by the composition of solution; with Na 2 S 2 O 4 as a reductant, the solubility of Np(IV) in simulated underground water is (9.23 +- 0.48) x 10 -10 mol/L, and that in redistilled water is (8.31 +- 0.35) x 10 -10 mol/L; with metallic Fe as a reductant, the solubility of Np(IV) in simulated underground water is (1.85 +- 0.56) x 10 -9 mol/L, and that in redistilled water is (1.48 +- 0.66) x 10 -9 mol/L

Solubility of Nd in brine

International Nuclear Information System (INIS)

Khalili, F.I.; Symeopoulos, V.; Chen, J.F.; Choppin, G.R.

1994-01-01

The solubility of Nd(III) has been measured at 23±3 C in a synthetic brine at pcH 6.4, 8.4, 10.4 and 12.4. The brine consisted predominantly of (Na+K)Cl and MgCl 2 with an ionic strength of 7.8 M (9.4 m) a solid compound of Nd(III) at each pcH was assigned from X-ray diffraction patterns. The log values of the experimental solubilities decrease fomr -3 at pcH 6.4 to -5.8 at pcH 8.4; at pcH 10.4 and 12.4 the solubility was below the detection limit of -7.5. The experimental solubility does not follow closely the variation with pcH estimated from modeling of the species in solution in equilibrium with the Nd solid using S.I.T. (orig.)

lon beam analysis of Brazilian coffee

Energy Technology Data Exchange (ETDEWEB)

Debastiani, R.; Santos, C.E.I. dos; Ramos, M.M.; Souza, V.S.; Yoneama, M.L.; Amaral, L.; Dias, J.F. [Universidade Federal do Rio Grande so Sul (UFRGS), Porto Alegre, RS (Brazil). Instituto de Fisica

2013-07-01

Full text: Coffee is one of the most popular and consumed beverages worldwide. Consumers can make the beverage from different types of coffee such as ground coffee, instant coffee or grinding roasted coffee beans. Each type of coffee leads to different characteristics in flavor and scent. The aim of this work is to perform an elemental analysis of ground coffee and roasted coffee beans. To that end, eight popular Brazilian ground coffee brands have been chosen to make a comparative study among brands. One of these brands was selected for a complete study of the beverage preparation process. This same brand offers packages of roasted coffee beans, which allowed the elemental comparison between ground coffee and roasted coffee beans. Roasted coffee beans were ground with a pestle and mortar. The beverage was prepared using a typical coffee pot. The spent and liquid coffees were submitted to a heat treatment and subsequently homogenized and pressed into pellets. The filters used in the coffee pot were analyzed as well. For micro-PIXE studies, coffee beans were cut in different parts for analysis. Samples of ground coffee and roasted coffee beans (grind) were analyzed by PIXE, while light elements like C, O and N were analyzed by RBS (Rutherford Backscattering Spectrometry). The roasted coffee beans were analyzed by micro-PIXE to check the elemental distribution in the beans. The elements found in powder coffee were Mg, AI, Si, P, S, CI, K, Ca, Ti, Mn, Fe, Cu, Zn and Rb. Potassium is the element with higher concentration, while Ti and Zn are trace elements. AI, Si and Ti showed the same concentration for all brands. Potassium and chlorine have high solubility, and about 80% of their concentration is transferred from the powder to the beverage during the infusion. Mg, P, CI, K, Mn, Fe, Zn and Rb showed significant variation between ground coffee and roasted coffee beans. The elemental maps show that potassium and phosphorus are correlated, and iron appears in particular

lon beam analysis of Brazilian coffee

International Nuclear Information System (INIS)

Debastiani, R.; Santos, C.E.I. dos; Ramos, M.M.; Souza, V.S.; Yoneama, M.L.; Amaral, L.; Dias, J.F.

2013-01-01

Full text: Coffee is one of the most popular and consumed beverages worldwide. Consumers can make the beverage from different types of coffee such as ground coffee, instant coffee or grinding roasted coffee beans. Each type of coffee leads to different characteristics in flavor and scent. The aim of this work is to perform an elemental analysis of ground coffee and roasted coffee beans. To that end, eight popular Brazilian ground coffee brands have been chosen to make a comparative study among brands. One of these brands was selected for a complete study of the beverage preparation process. This same brand offers packages of roasted coffee beans, which allowed the elemental comparison between ground coffee and roasted coffee beans. Roasted coffee beans were ground with a pestle and mortar. The beverage was prepared using a typical coffee pot. The spent and liquid coffees were submitted to a heat treatment and subsequently homogenized and pressed into pellets. The filters used in the coffee pot were analyzed as well. For micro-PIXE studies, coffee beans were cut in different parts for analysis. Samples of ground coffee and roasted coffee beans (grind) were analyzed by PIXE, while light elements like C, O and N were analyzed by RBS (Rutherford Backscattering Spectrometry). The roasted coffee beans were analyzed by micro-PIXE to check the elemental distribution in the beans. The elements found in powder coffee were Mg, AI, Si, P, S, CI, K, Ca, Ti, Mn, Fe, Cu, Zn and Rb. Potassium is the element with higher concentration, while Ti and Zn are trace elements. AI, Si and Ti showed the same concentration for all brands. Potassium and chlorine have high solubility, and about 80% of their concentration is transferred from the powder to the beverage during the infusion. Mg, P, CI, K, Mn, Fe, Zn and Rb showed significant variation between ground coffee and roasted coffee beans. The elemental maps show that potassium and phosphorus are correlated, and iron appears in particular

Thermodynamic approach to improving solubility prediction of co-crystals in comparison with individual poorly soluble components

International Nuclear Information System (INIS)

Perlovich, German L.

2014-01-01

Highlights: • Thermodynamic approach for solubility improvement of co-crystal was developed. • The graphical technique for estimation of co-crystal solubility was elaborated. • Hydration enthalpies of some drugs and amino acids were calculated. • Applicability/operability of the approach was exemplified by some drugs and amino acids. - Abstract: A novel thermodynamic approach to compare poorly soluble components (active pharmaceutical ingredient (API)) both in co-crystals and individual compounds was developed. An algorithm of choosing potential co-crystals with improved solubility characteristics on the basis of the known solvation/hydration API and co-former enthalpies is described. The applicability and operability of the algorithm were tested exemplified by some drugs and amino acids

Improvement of soluble coffee aroma using an integrated process of supercritical CO2 extraction with selective removal of the pungent volatiles by adsorption on activates carbon

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S. Lucas

2006-06-01

Full Text Available In this paper a two-step integrated process consisting of CO2 supercritical extraction of volatile coffee compounds (the most valuable from roasted and milled coffee, and a subsequent step of selective removal of pungent volatiles by adsorption on activated carbon is presented. Some experiments were carried out with key compounds from roasted coffee aroma in order to study the adsorption step: ethyl acetate as a desirable compound and furfural as a pungent component. Operational parameters such as adsorption pressure and temperature and CO2 flowrate were optimized. Experiments were conducted at adsorption pressures of 12-17 MPa, adsorption temperatures of 35-50ºC and a solvent flow rate of 3-5 kg/h. In all cases, the solute concentration and the activated particle size were kept constant. Results show that low pressures (12 MPa, low temperatures (35ºC and low CO2 flowrates (3 kg/h are suitable for removing the undesirable pungent and smell components (e.g. furfural and retaining the desirable aroma compounds (e.g. ethyl acetate. The later operation with real roasted coffee has corroborated the previous results obtained with the key compounds.

Solubility database for TILA-99

Energy Technology Data Exchange (ETDEWEB)

Vuorinen, U.; Carlsson, T. [VTT Chemical Technology, Espoo (Finland); Kulmala, S.; Hakanen, M. [Helsinki Univ. (Finland). Lab. of Radiochemistry; Ahonen, L. [Geological Survey of Finland, Espoo (Finland)

1998-11-01

The safety assessment of spent fuel disposal requires solubility values for several elements estimated in Finnish disposal conditions. In Finland four sites (Haestholmen, Kivetty, Olkiluoto and Romuvaara) are investigated for the disposal of spent fuel. Haestholmen and OLkiluoto are onshore sites, while Kivetty and Romuvaara are inland sites. Based on groundwater analysis and classification according to salinity at the planned disposal depth mainly fresh groundwater is encountered at Kivetty and Romuvaara, while brackish and saline water-types are met at Haestholmen and Olkiluoto. Very saline, almost brine-type water ({approx}70 g/l) has been found in the deepest parts of the investigated bedrock at one of the sites (Olkiluoto). The reference waters and conditions were chosen according to the water-types. The considered reference conditions incorporated both the near- and far-field, and both oxidizing and reducing conditions were considered. In the reference conditions, the changes in solubilities were also estimated as caused by possible variations in the pH, carbonate content and redox conditions. Uranium, which is the main component of spent fuel is dealt with in a separate report presenting the solubility of uranium and spent fuel dissolution. In this work the solubilities of all the other elements of concern (Am, Cu, Nb, Np, Pa, Pd, Pu, Ra, Se, Sn, Tc, Zr, Cm, Ni, Sr, Th, C, Cl, Cs, Fe, Ho, I, and Sm) in the safety assessment are considered. Some discussion on the corrosion of the spent fuel canister is also presented. For the estimation of solubilities of the elements in question, literature data was collected that mainly comprised experimentally measured concentrations. The sources used were spent fuel experiments, concentrations measured in solubility measurements, natural concentrations and concentrations from natural analogue sites (especially Palmottu and Hyrkkoelae in Finland) as well as the concentrations measured at the Finnish investigation sites

Solubility database for TILA-99

International Nuclear Information System (INIS)

Vuorinen, U.; Carlsson, T.; Kulmala, S.; Hakanen, M.

1998-11-01

The safety assessment of spent fuel disposal requires solubility values for several elements estimated in Finnish disposal conditions. In Finland four sites (Haestholmen, Kivetty, Olkiluoto and Romuvaara) are investigated for the disposal of spent fuel. Haestholmen and OLkiluoto are onshore sites, while Kivetty and Romuvaara are inland sites. Based on groundwater analysis and classification according to salinity at the planned disposal depth mainly fresh groundwater is encountered at Kivetty and Romuvaara, while brackish and saline water-types are met at Haestholmen and Olkiluoto. Very saline, almost brine-type water (∼70 g/l) has been found in the deepest parts of the investigated bedrock at one of the sites (Olkiluoto). The reference waters and conditions were chosen according to the water-types. The considered reference conditions incorporated both the near- and far-field, and both oxidizing and reducing conditions were considered. In the reference conditions, the changes in solubilities were also estimated as caused by possible variations in the pH, carbonate content and redox conditions. Uranium, which is the main component of spent fuel is dealt with in a separate report presenting the solubility of uranium and spent fuel dissolution. In this work the solubilities of all the other elements of concern (Am, Cu, Nb, Np, Pa, Pd, Pu, Ra, Se, Sn, Tc, Zr, Cm, Ni, Sr, Th, C, Cl, Cs, Fe, Ho, I, and Sm) in the safety assessment are considered. Some discussion on the corrosion of the spent fuel canister is also presented. For the estimation of solubilities of the elements in question, literature data was collected that mainly comprised experimentally measured concentrations. The sources used were spent fuel experiments, concentrations measured in solubility measurements, natural concentrations and concentrations from natural analogue sites (especially Palmottu and Hyrkkoelae in Finland) as well as the concentrations measured at the Finnish investigation sites. The

Overview of milling techniques for improving the solubility of poorly water-soluble drugs

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Zhi Hui Loh

2015-07-01

Full Text Available Milling involves the application of mechanical energy to physically break down coarse particles to finer ones and is regarded as a “top–down” approach in the production of fine particles. Fine drug particulates are especially desired in formulations designed for parenteral, respiratory and transdermal use. Most drugs after crystallization may have to be comminuted and this physical transformation is required to various extents, often to enhance processability or solubility especially for drugs with limited aqueous solubility. The mechanisms by which milling enhances drug dissolution and solubility include alterations in the size, specific surface area and shape of the drug particles as well as milling-induced amorphization and/or structural disordering of the drug crystal (mechanochemical activation. Technology advancements in milling now enable the production of drug micro- and nano-particles on a commercial scale with relative ease. This review will provide a background on milling followed by the introduction of common milling techniques employed for the micronization and nanonization of drugs. Salient information contained in the cited examples are further extracted and summarized for ease of reference by researchers keen on employing these techniques for drug solubility and bioavailability enhancement.

Evaluation of novel micronized encapsulated essential oil-containing phosphate and lactate blends for growth inhibition of Listeria monocytogenes and Salmonella on poultry bologna, pork ham, and roast beef ready-to-eat deli loaves.

Science.gov (United States)

Casco, G; Taylor, T M; Alvarado, C

2015-04-01

Essential oils and their constituents are reported to possess potent antimicrobial activity, but their use in food processing is limited because of low solubility in aqueous systems and volatilization during processing. Two proprietary noncommercial essential oil-containing phosphate blends were evaluated for antimicrobial activity against Salmonella enterica cocktail (SC)-and Listeria monocytogenes (Lm)-inoculated deli meat products made from pork, poultry, or beef. Four treatments were tested on restructured cured pork ham, emulsified chicken bologna, and restructured beef loaf: nonencapsulated essential oil with phosphate version 1 at 0.45% of final batch (EOV145; chicken and pork, or EEOV245 beef), micronized encapsulated essential oil with phosphate version 2 at 0.60% of final batch (EEOV260), a 2.0% potassium lactate (PL) control, and a negative control (CN) with no applied antimicrobial agent. Compared with the CN, none of the antimicrobial agents (EEOV260, EOV145, PL) successfully limited Lm or SC growth to deli loaves, the EEOV260 inhibited growth of SC at days 21 and 28 to the same level of efficacy as PL (0.5 log cycle). In roast beef samples, on day 35, the SC growth was inhibited ca. 0.5 log CFU/g by EEOV260 when compared with the CN. In conclusion the EEOV260 can function to replace PL to limit Salmonella and Lm growth in ready-to-eat deli products. Further testing is needed to ensure consumer acceptability.

Noble gases solubility in water

International Nuclear Information System (INIS)

Crovetto, Rosa; Fernandez Prini, Roberto.

1980-07-01

The available experimental data of solubility of noble gases in water for temperatures smaller than 330 0 C have been critically surveyed. Due to the unique structure of the solvent, the solubility of noble gases in water decreases with temperature passing through a temperature of minimum solubility which is different for each gas, and then increases at higher temperatures. As aresult of the analysis of the experimental data and of the features of the solute-solvent interaction, a generalized equation is proposed which enables thecalculation of Henry's coefficient at different temperatures for all noble gases. (author) [es

Solubility of xenon in amino-acid solutions. II. Nine less-soluble amino acids

Science.gov (United States)

Kennan, Richard P.; Himm, Jeffrey F.; Pollack, Gerald L.

1988-05-01

Ostwald solubility (L) of xenon gas, as the radioisotope 133Xe, has been measured as a function of solute concentration, at 25.0 °C, in aqueous solutions of nine amino acids. The amino-acid concentrations investigated covered much of their solubility ranges in water, viz., asparagine monohydrate (0-0.19 M), cysteine (0-1.16 M), glutamine (0-0.22 M), histidine (0-0.26 M), isoleucine (0-0.19 M), methionine (0-0.22 M), serine (0-0.38 M), threonine (0-1.4 M), and valine (0-0.34 M). We have previously reported solubility results for aqueous solutions of six other, generally more soluble, amino acids (alanine, arginine, glycine, hydroxyproline, lysine, and proline), of sucrose and sodium chloride. In general, L decreases approximately linearly with increasing solute concentration in these solutions. If we postulate that the observed decreases in gas solubility are due to hydration, the results under some assumptions can be used to calculate hydration numbers (H), i.e., the number of H2O molecules associated with each amino-acid solute molecule. The average values of hydration number (H¯) obtained at 25.0 °C are 15.3±1.5 for asparagine, 6.8±0.3 for cysteine, 11.5±1.1 for glutamine, 7.3±0.7 for histidine, 5.9±0.4 for isoleucine, 10.6±0.8 for methionine, 11.2±1.3 for serine, 7.7± 1.0 for threonine, and 6.6±0.6 for valine. We have also measured the temperature dependence of solubility L(T) from 5-40 °C for arginine, glycine, and proline, and obtained hydration numbers H¯(T) in this range. Between 25-40 °C, arginine has an H¯ near zero. This may be evidence for an attractive interaction between xenon and arginine molecules in aqueous solution.

Research of physical and mechanical properties of electric steel, providing for the grate bars of the roasting and sintering machines improved operational stability

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Олександр Давидович Учитель

2016-07-01

Full Text Available The grate bars of the conveyor roasting and sintering machines work in severe, aggressive dust and gaseous medium, under cyclic modes «heating-cooling», as well as under the load of iron ore agglomerates what results in bending stress in the body of the grate bar. Consequently, electric steel grate bar must be resistant to chemical and erosion processes, high cyclically changing temperature and have high mechanical properties. The paper discusses the conditions of the grate bars of conveyor roasting and sintering machines wear, depending on the adopted loading schemes. The materials to be processed can be loaded directly from the hopper (direct download or through the use of a feeder (drum-type feeder, roller, etc.. A simplified method to predict the grate bars surface wear on the strength of a number of assumptions has been developed: normal reaction of the pallet surface to the impact of the batch is assumed constant, equal to the maximum of its value when the pallet is in horizontal position; a layer of the batch moves as a rigid body; surface batch layer sliding velocity as related to the pallet surface is taken medium during the relative motion of the layer and equal to the linear velocity of the pallets; the side faces of the grate bars wear is related to related to the surface wear by linear dependence. The dependence of the wear on the friction forces and the steel wear resistance coefficient has been found out

Determination of soluble protein contents from RVNRL

International Nuclear Information System (INIS)

Wan Manshol Wan Zin; Nurulhuda Othman

1996-01-01

This project was carried out to determine the soluble protein contents on RVNRL film vulcanisates, with respect to the RVNRL storage time, gamma irradiation dose absorbed by the latex and the effect of different leaching time and leaching conditions. These three factors are important in the hope to determine the best possible mean of minimizing the soluble protein contents in products made from RVNRL. Within the nine months storage period employed in the study, the results show that, the longer the storage period the less the soluble protein extracted from the film samples. Gamma irradiation dose absorbed by the samples, between 5.3 kGy to 25.2 kGy seems to influence the soluble protein contents of the RVNRL films vulcanisates. The higher the dose the more was the soluble protein extracted from the film samples. At an absorbed dose of 5.3 kGy and 25.2 kGy, the soluble contents were 0. 198 mg/ml and 0.247 mg/ml respectively. At a fixed leaching temperature, the soluble proteins increases with leaching time and at a fixed leaching time, the soluble proteins increases with leaching temperature. ne highest extractable protein contents was determined at a leaching time of 10 minutes and leaching temperature of 90'C The protein analysis were done by using Modified Lowry Method

Overcoming the solubility limit with solubility-enhancement tags: successful applications in biomolecular NMR studies

International Nuclear Information System (INIS)

Zhou Pei; Wagner, Gerhard

2010-01-01

Although the rapid progress of NMR technology has significantly expanded the range of NMR-trackable systems, preparation of NMR-suitable samples that are highly soluble and stable remains a bottleneck for studies of many biological systems. The application of solubility-enhancement tags (SETs) has been highly effective in overcoming solubility and sample stability issues and has enabled structural studies of important biological systems previously deemed unapproachable by solution NMR techniques. In this review, we provide a brief survey of the development and successful applications of the SET strategy in biomolecular NMR. We also comment on the criteria for choosing optimal SETs, such as for differently charged target proteins, and recent new developments on NMR-invisible SETs.

Solubility of Tc(IV) oxides

International Nuclear Information System (INIS)

Liu, D.J.; Fan, X.H.

2005-01-01

Full text of publication follows: The deep geological disposal of the high level radioactive wastes is expected to be a safer disposal method in most countries. The long-lived fission product 99 Tc is present in large quantities in nuclear wastes and its chemical behavior in aqueous solution is of considerable interest. Under the reducing conditions, expected to exist in a deep geological repository, it is generally predicted that technetium will be present as TcO 2 .nH 2 O. The solubility of Tc(IV) is used as a source term in performance assessment of radioactive waste repository. Technetium oxide was prepared by reduction of a technetate solution with Sn 2+ . The solubility of Tc(IV) oxide has been determined in simulated groundwater and re-distilled water under aerobic and anaerobic conditions. The effects of pH and CO 3 2- concentration of solution on solubility of Tc(IV) oxide were studied. The concentration of total technetium and Tc(IV) species in the solutions were periodically determined by separating the oxidized and reduced technetium species using a solvent extraction procedure and counting the beta activity of the 99 Tc with a liquid scintillation counter. The experimental results show that the rate of oxidation of Tc(IV) in simulated groundwater and re-distilled water is about (1.49∼1.86) x 10 -9 mol/(L.d) under aerobic conditions, but Tc(IV) in simulated groundwater and re-distilled water is not oxidized under anaerobic conditions. Under aerobic or anaerobic conditions the solubility of Tc(IV) oxide in simulated groundwater and re-distilled water is equal on the whole after centrifugation or ultrafiltration. The solubility of Tc(IV) oxide decreases with the increase of pH at pH 10 and is pH independent in the range 2 -8 to 10 -9 mol/L at 2 3 2- concentration. These data could be used to estimate the Tc(IV) solubility for cases where solubility limits transport of technetium in reducing environments of high-level waste repositories. (authors)

Effect of composition of simulated intestinal media on the solubility of poorly soluble compounds investigated by design of experiments

DEFF Research Database (Denmark)

Madsen, Cecilie Maria; Feng, Kung-I; Leithead, Andrew

2018-01-01

The composition of the human intestinal fluids varies both intra- and inter-individually. This will influence the solubility of orally administered drug compounds, and hence, the absorption and efficacy of compounds displaying solubility limited absorption. The purpose of this study was to assess...... studies feasible compared to single SIF solubility studies. Applying this DoE approach will lead to a better understanding of the impact of intestinal fluid composition on the solubility of a given drug compound....

Non-traditional Forages in a Managed Grazing System for Control of Gastrointestinal Parasites in Sheep: Preliminary Work

Science.gov (United States)

This project compared lambs grazing forage chicory (Cichorium intybus L.) with lambs grazing brown mid-rib forage sorghum (Sorghum bicolor (L.) Moench.) x sudangrass (Sorghum sudanense Piper) hybrid (BMR) to determine if anti-parasitic effects of chicory could be demonstrated. Lambs grazed these fo...

pH-metric solubility. 3. Dissolution titration template method for solubility determination.

Science.gov (United States)

Avdeef, A; Berger, C M

2001-12-01

The main objective of this study was to develop an effective potentiometric saturation titration protocol for determining the aqueous intrinsic solubility and the solubility-pH profile of ionizable molecules, with the specific aim of overcoming incomplete dissolution conditions, while attempting to shorten the data collection time. A modern theory of dissolution kinetics (an extension of the Noyes-Whitney approach) was applied to acid-base titration experiments. A thermodynamic method was developed, based on a three-component model, to calculate interfacial, diffusion-layer, and bulk-water reactant concentrations in saturated solutions of ionizable compounds perturbed by additions of acid/base titrant, leading to partial dissolution of the solid material. Ten commercial drugs (cimetidine, diltiazem hydrochloride, enalapril maleate, metoprolol tartrate, nadolol, propoxyphene hydrochloride, quinine hydrochloride, terfenadine, trovafloxacin mesylate, and benzoic acid) were chosen to illustrate the new titration methodology. It was shown that the new method is about 10 times faster in determining equilibrium solubility constants, compared to the traditional saturation shake-flask methods.

Sibutramine characterization and solubility, a theoretical study

Science.gov (United States)

Aceves-Hernández, Juan M.; Nicolás Vázquez, Inés; Hinojosa-Torres, Jaime; Penieres Carrillo, Guillermo; Arroyo Razo, Gabriel; Miranda Ruvalcaba, René

2013-04-01

Solubility data from sibutramine (SBA) in a family of alcohols were obtained at different temperatures. Sibutramine was characterized by using thermal analysis and X-ray diffraction technique. Solubility data were obtained by the saturation method. The van't Hoff equation was used to obtain the theoretical solubility values and the ideal solvent activity coefficient. No polymorphic phenomena were found from the X-ray diffraction analysis, even though this compound is a racemic mixture of (+) and (-) enantiomers. Theoretical calculations showed that the polarisable continuum model was able to reproduce the solubility and stability of sibutramine molecule in gas phase, water and a family of alcohols at B3LYP/6-311++G (d,p) level of theory. Dielectric constant, dipolar moment and solubility in water values as physical parameters were used in those theoretical calculations for explaining that behavior. Experimental and theoretical results were compared and good agreement was obtained. Sibutramine solubility increased from methanol to 1-octanol in theoretical and experimental results.

Composição química e antinutrientes presentes nas amêndoas cruas e torradas de chicha (Sterculia striata A. St. Hill & Naudin Chemical composition and antinutrients of raw and roasted chicha almonds (Sterculia striata A. St. Hill & Naudin

Directory of Open Access Journals (Sweden)

Aline Gomes de Moura e Silva

2011-04-01

Full Text Available OBJETIVO: Analisar os componentes químicos e antinutrientes antes e após torrefação da amêndoa de chichá da espécie Sterculia striata A. St. Hill & Naudin, oriunda de Corrente, Piauí. MÉTODOS: Foram realizadas análises: centesimal, perfil de ácidos graxos, antinutrientes (taninos, inibidor de tripsina, inibidor de amilase, lectina, fitatos, compostos fenólicos e atividade de peroxidase e polifenoloxidase. RESULTADOS: Os resultados da análise centesimal da amêndoa crua e torrada foram: lipídeos de 25,1% e 26,2%, carboidratos de 44,4% e 45,6%, proteína de 20,8% e 22,1%, cinzas de 3,7% e 4,0%, fibra alimentar total de 12,3% e 10,4%, respectivamente. Nas amêndoas cruas e torradas não foram encontradas lectinas, taninos, inibidores de tripsina e alfa-amilase. Verificou-se a ausência de peroxidase e polifenoloxidase e conteúdo de compostos fenólicos de 107,7mg/100g e 108,9mg/100g para amêndoas cruas e torradas, respectivamente. CONCLUSÃO: A torrefação realizada a 205°C por 11 minutos diminuiu o teor de fitatos de 10,6mg/g para 5,5mg/g. Por fim, as amêndoas de chichá, cruas e torradas, apresentam alto teor de proteínas, fibras, ácidos graxos monoinsaturados e saturados.OBJECTIVE: This study analyzed the chemical components and antinutrients present in raw and roasted chichá almonds from the species Sterculia striata A. St. Hill & Naudin harvested in Corrente, Piauí. METHODS: The following were determined: percent composition, fatty acid profile, antinutrients (tannins, trypsin inhibitor, amylase inhibitor, lectin, phytates, phenolic compounds and peroxidase and polyphenol oxidase activities. RESULTS: The percentage composition of the raw and lipid almonds were respectively: 25.1% and 26.2% fats, 44.4% and 45.6% carbohydrates, 20.8% and 22.1% protein, 3.7% and 4.0% ashes, and 12.3% and 10.4% total fiber. Neither raw nor roasted almonds contained lectins, tannins, trypsin inhibitors, alpha-amylase, peroxidase and

Oxygen Availability Influences Expression of Dickeya solani Genes Associated With Virulence in Potato (Solanum tuberosum L. and Chicory (Cichorium intybus L.

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Wioletta Lisicka

2018-03-01

Full Text Available Dickeya solani is a Gram-negative necrotrophic, plant pathogenic bacterium able to cause symptoms in a variety of plant species worldwide. As a facultative anaerobe, D. solani is able to infect hosts under a broad range of oxygen concentrations found in plant environments. However, little is known about oxygen-dependent gene expression in Dickeya spp. that might contribute to its success as a pathogen. Using a Tn5 transposon, harboring a promoterless gusA reporter gene, 146 mutants of D. solani IPO2222 were identified that exhibited oxygen-regulated expression of the gene into which the insertion had occurred. Of these mutants 114 exhibited higher expression under normal oxygen conditions than hypoxic conditions while 32 were more highly expressed under hypoxic conditions. The plant host colonization potential and pathogenicity as well as phenotypes likely to contribute to the ecological fitness of D. solani, including growth rate, carbon and nitrogen source utilization, production of pectinolytic enzymes, proteases, cellulases and siderophores, swimming and swarming motility and the ability to form biofilm were assessed for 37 strains exhibiting the greatest oxygen-dependent change in gene expression. Eight mutants expressed decreased ability to cause disease symptoms when inoculated into potato tubers or chicory leaves and three of these also exhibited delayed colonization of potato plants and exhibited tissue specific differences in gene expression in these various host tissues. The genes interrupted in these eight mutants encoded proteins involved in fundamental bacterial metabolism, virulence, bacteriocin and proline transport, while three encoded hypothetical or unknown proteins. The implications of environmental oxygen concentration on the ability of D. solani to cause disease symptoms in potato are discussed.

Ideal gas solubilities and solubility selectivities in a binary mixture of room-temperature ionic liquids.

Science.gov (United States)

Finotello, Alexia; Bara, Jason E; Narayan, Suguna; Camper, Dean; Noble, Richard D

2008-02-28

This study focuses on the solubility behaviors of CO2, CH4, and N2 gases in binary mixtures of imidazolium-based room-temperature ionic liquids (RTILs) using 1-ethyl-3-methylimidazolium bis(trifluoromethylsulfonyl)imide ([C2mim][Tf2N]) and 1-ethyl-3-methylimidazolium tetrafluoroborate ([C2mim][BF4]) at 40 degrees C and low pressures (approximately 1 atm). The mixtures tested were 0, 25, 50, 75, 90, 95, and 100 mol % [C2mim][BF4] in [C2mim][Tf2N]. Results show that regular solution theory (RST) can be used to describe the gas solubility and selectivity behaviors in RTIL mixtures using an average mixture solubility parameter or an average measured mixture molar volume. Interestingly, the solubility selectivity, defined as the ratio of gas mole fractions in the RTIL mixture, of CO2 with N2 or CH4 in pure [C2mim][BF4] can be enhanced by adding 5 mol % [C2mim][Tf2N].

Roasted sesame hulls improve broiler performance without affecting carcass characteristics

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Kamel Z. Mahmoud

2015-09-01

Full Text Available An experiment was conducted to evaluate the effect of using graded levels of roasted sesame hulls (RSH on growth performance and meat quality characteristics in broiler chickens. A total of 360 day-old Lohmann chicks were randomly allocated into 24 floor pens and raised over 42 days. One of four dietary treatments was assigned to each group of six pens in a completely randomized fashion. The chicks in the control group were fed a corn-soybean based diet (RSH-0, while the chicks in treatments two, three, and four were fed graded levels of RSH at 4% (RSH-4, 8% (RSH-8, and 12% (RSH-12, respectively. Diets were formulated to meet broiler chicks’ requirements according to the National Research Council for both starter and finisher rations. The results showed that RSH inclusion increased (P<0.05 feed intake and final body weight without adversely affecting the feed conversion ratio. Broiler chicks fed RSH-12 had heavier (P<0.05 breast and leg cuts compared to the control-fed group with no change to their chemical composition. Water holding capacity (WHC, cooking loss (CL, and shear force (SF reported similar results in all dietary groups. The chemical composition of both thigh and breast cuts was not affected by the RSH. After one day of thawing, colour coordinates of breast cuts behaved similarly in all dietary groups. The results of this study suggest that the addition of RSH to broiler diets up to 12% improves their growth performance; nevertheless, carcass characteristics and meat quality showed no alterations compared to the control-fed group.

Study to elucidate formation pathways of selected roast-smelling odorants upon extrusion cooking.

Science.gov (United States)

Davidek, Tomas; Festring, Daniel; Dufossé, Thierry; Novotny, Ondrej; Blank, Imre

2013-10-30

The formation pathways of the N-containing roast-smelling compounds 2-acetyl-1-pyrroline, 2-acetyl-1(or 3),4,5,6-tetrahydropyridine, and their structural analogues 2-propionyl-1-pyrroline and 2-propionyl-1(or 3),4,5,6-tetrahydropyridine were studied upon extrusion cooking using the CAMOLA approach. The samples were produced under moderate extrusion conditions (135 °C, 20% moisture, 400 rpm) employing a rice-based model recipe enriched with flavor precursors ([U-(13)C6]-D-glucose, D-glucose, glycine, L-proline, and L-ornithine). The obtained data indicate that the formation of these compounds upon extrusion follows pathways similar to those reported for nonsheared model systems containing D-glucose and L-proline. 2-Acetyl-1-pyrroline is formed (i) by acylation of 1-pyrroline via C2 sugar fragments (major pathway) and (ii) via ring-opening of 1-pyrroline incorporating C3 sugar fragments (minor pathway), whereas 2-propionyl-1-pyrroline incorporates exclusively C3 sugar fragments. 2-Acetyl-1(or 3),4,5,6-tetrahydropyridine and the corresponding propionyl analogue incorporate C3 and C4 sugar fragments, respectively. In addition, it has been shown that the formation of 2-acetyl-1-pyrroline in low-moisture systems depends on the pH value of the reaction mixture.

Solubility of carbohydrates in heavy water.

Science.gov (United States)

Cardoso, Marcus V C; Carvalho, Larissa V C; Sabadini, Edvaldo

2012-05-15

The solubility of several mono-(glucose and xylose), di-(sucrose and maltose), tri-(raffinose) and cyclic (α-cyclodextrin) saccharides in H(2)O and in D(2)O were measured over a range of temperatures. The solution enthalpies for the different carbohydrates in the two solvents were determined using the vant' Hoff equation and the values in D(2)O are presented here for the first time. Our findings indicate that the replacement of H(2)O by D(2)O remarkably decreases the solubilities of the less soluble carbohydrates, such as maltose, raffinose and α-cyclodextrin. On the other hand, the more soluble saccharides, glucose, xylose, and sucrose, are practically insensitive to the H/D replacement in water. Copyright © 2012 Elsevier Ltd. All rights reserved.

Greek “red mud” residue: A study of microwave reductive roasting followed by magnetic separation for a metallic iron recovery process

Energy Technology Data Exchange (ETDEWEB)

Samouhos, Michail, E-mail: msamouhos@metal.ntua.gr [School of Mining and Metallurgical Engineering, Laboratory of Metallurgy, National Technical University of Athens, 9, Iroon Polytechniou Street, 157 80 Zografou, Athens (Greece); Taxiarchou, Maria; Tsakiridis, Petros E. [School of Mining and Metallurgical Engineering, Laboratory of Metallurgy, National Technical University of Athens, 9, Iroon Polytechniou Street, 157 80 Zografou, Athens (Greece); Potiriadis, Konstantinos [Greek Atomic Energy Commission (GAEC), Patriarxou Grigoriou and Neapoleos, P.O. Box 60092, 15310 Agia Paraskevi, Athens (Greece)

2013-06-15

Highlights: • Microwave reduction of a red mud. •Measurement of real and imaginary permittivity of red mud–lignite mixture. •Red mud was subjected to reductive roasting and magnetic separation processes. •The optimum concentrate contains 31.6% iron with a 69.3% metallization degree. •{sup 226}Ra, {sup 228}Ra, {sup 238}U, {sup 228}Th, {sup 232}Th, {sup 40}K were detected in the magnetic concentrate. -- Abstract: The present research work is focused on the development of an alternative microwave reductive roasting process of red mud using lignite (30.15 wt.% C{sub fix}), followed by wet magnetic separation, in order to produce a raw material suitable for sponge or cast iron production. The reduction degree of iron was controlled by both the reductive agent content and the microwave heating time. The reduction followed the Fe{sub 2}O{sub 3} → Fe{sub 3}O{sub 4} → FeO → Fe sequence. The dielectric constants [real (ε′) and imaginary (ε″) permittivities] of red mud–lignite mixture were determined at 2.45 GHz, in the temperature range of 25–1100 °C. The effect of parameters such as temperature, intensity of reducing conditions, intensity of magnetic field and dispersing agent addition rate on the result of both processes was investigated. The phase's transformations in reduction process with microwave heating were determined by X-ray diffraction analysis (XRD) in combination with thermogravimetric/differential thermal analysis (TGA/DTA). The microstructural and morphological characterization of the produced calcines was carried out by scanning electron microscopy (SEM). At the optimum conditions a magnetic concentrate with total iron concentration of 35.15 and 69.3 wt.% metallization degree was obtained.

Water stress drastically reduces root growth and inulin yield in Cichorium intybus (var. sativum) independently of photosynthesis

Science.gov (United States)

Vandoorne, B.; Mathieu, A.-S.; Van den Ende, W.; Vergauwen, R.; Périlleux, C.; Javaux, M.; Lutts, S.

2012-01-01

Root chicory (Cichorium intybus var. sativum) is a cash crop cultivated for inulin production in Western Europe. This plant can be exposed to severe water stress during the last 3 months of its 6-month growing period. The aim of this study was to quantify the effect of a progressive decline in water availability on plant growth, photosynthesis, and sugar metabolism and to determine its impact on inulin production. Water stress drastically decreased fresh and dry root weight, leaf number, total leaf area, and stomatal conductance. Stressed plants, however, increased their water-use efficiency and leaf soluble sugar concentration, decreased the shoot-to-root ratio and lowered their osmotic potential. Despite a decrease in photosynthetic pigments, the photosynthesis light phase remained unaffected under water stress. Water stress increased sucrose phosphate synthase activity in the leaves but not in the roots. Water stress inhibited sucrose:sucrose 1-fructosyltransferase and fructan:fructan 1 fructosyltransferase after 19 weeks of culture and slightly increased fructan 1-exohydrolase activity. The root inulin concentration, expressed on a dry-weight basis, and the mean degree of polymerization of the inulin chain remained unaffected by water stress. Root chicory displayed resistance to water stress, but that resistance was obtained at the expense of growth, which in turn led to a significant decrease in inulin production. PMID:22577185

Novel electrosprayed nanospherules for enhanced aqueous solubility and oral bioavailability of poorly water-soluble fenofibrate

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Yousaf AM

2016-01-01

Full Text Available Abid Mehmood Yousaf,1,2 Omer Mustapha,1 Dong Wuk Kim,1 Dong Shik Kim,1 Kyeong Soo Kim,1 Sung Giu Jin,1 Chul Soon Yong,3 Yu Seok Youn,4 Yu-Kyoung Oh,5 Jong Oh Kim,3 Han-Gon Choi1 1College of Pharmacy and Institute of Pharmaceutical Science and Technology, Hanyang University, Ansan, Gyeonggi, South Korea; 2Faculty of Pharmacy, University of Central Punjab, Johar, Lahore, Pakistan; 3College of Pharmacy, Yeungnam University, Gyongsan, North Gyeongsang, 4School of Pharmacy, Sungkyunkwan University, Suwon, Gyeonggi, 5College of Pharmacy, Seoul National University, Seoul, South Korea Purpose: The purpose of the present research was to develop a novel electrosprayed nanospherule providing the most optimized aqueous solubility and oral bioavailability for poorly water-soluble fenofibrate.Methods: Numerous fenofibrate-loaded electrosprayed nanospherules were prepared with polyvinylpyrrolidone (PVP and Labrafil® M 2125 as carriers using the electrospray technique, and the effect of the carriers on drug solubility and solvation was assessed. The solid state characterization of an optimized formulation was conducted by scanning electron microscopy, powder X-ray diffraction, differential scanning calorimetry, and Fourier transform infrared spectroscopic analyses. Oral bioavailability in rats was also evaluated for the formulation of an optimized nanospherule in comparison with free drug and a conventional fenofibrate-loaded solid dispersion.Results: All of the electrosprayed nanospherule formulations had remarkably enhanced aqueous solubility and dissolution compared with free drug. Moreover, Labrafil M 2125, a surfactant, had a positive influence on the solubility and dissolution of the drug in the electrosprayed nanospherule. Increases were observed as the PVP/drug ratio increased to 4:1, but higher ratios gave no significant increases. In particular, an electrosprayed nanospherule composed of fenofibrate, PVP, and Labrafil M 2125 at the weight ratio of 1

Water-soluble dietary fibers and cardiovascular disease.

Science.gov (United States)

Theuwissen, Elke; Mensink, Ronald P

2008-05-23

One well-established way to reduce the risk of developing cardiovascular disease (CVD) is to lower serum LDL cholesterol levels by reducing saturated fat intake. However, the importance of other dietary approaches, such as increasing the intake of water-soluble dietary fibers is increasingly recognized. Well-controlled intervention studies have now shown that four major water-soluble fiber types-beta-glucan, psyllium, pectin and guar gum-effectively lower serum LDL cholesterol concentrations, without affecting HDL cholesterol or triacylglycerol concentrations. It is estimated that for each additional gram of water-soluble fiber in the diet serum total and LDL cholesterol concentrations decrease by -0.028 mmol/L and -0.029 mmol/L, respectively. Despite large differences in molecular structure, no major differences existed between the different types of water-soluble fiber, suggesting a common underlying mechanism. In this respect, it is most likely that water-soluble fibers lower the (re)absorption of in particular bile acids. As a result hepatic conversion of cholesterol into bile acids increases, which will ultimately lead to increased LDL uptake by the liver. Additionally, epidemiological studies suggest that a diet high in water-soluble fiber is inversely associated with the risk of CVD. These findings underlie current dietary recommendations to increase water-soluble fiber intake.

Chemical composition and nutritive potential of Cichorium intybus L. leaves from Montenegro

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Jančić Dejan

2016-01-01

Full Text Available The leaves of chicory (Cichorium intybus L. plant have been used for centuries in Montenegro and other Mediterranean countries as a vegetable in salads, sauces and other types of appetizers and meals. The wild and cultivated chicory leaves from different location in Montenegro were analysed regarding several nutrients, major and trace element and vitamin composition using standard methods of analysis. The results of the study indicated that chicory leaves were rich in total dietary fiber and mineral content and had low energy value. Also, they were potential sources of useful nutrients such as potassium, calcium, manganese, iron, and vitamin A, with the average content of 391.9, 164.7, 0.55, 2.33 and 0.47 mg / 100 g in fresh leaves, respectively. Wild plants were superior to the cultivated ones regarding carbohydrate, calcium and manganese content. Origin of the chicory leaves significantly influenced most of the analyzed parameters.

Inactivation of Escherichia coli O157:H7 in nonintact beefsteaks of different thicknesses cooked by pan broiling, double pan broiling, or roasting by using five types of cooking appliances.

Science.gov (United States)

Shen, Cangliang; Adler, Jeremy M; Geornaras, Ifigenia; Belk, Keith E; Smith, Gary C; Sofos, John N

2010-03-01

This study compared thermal inactivation of Escherichia coli O157:H7 in nonintact beefsteaks of different thicknesses by different cooking methods and appliances. Coarsely ground beef was inoculated with rifampin-resistant E. coli O157:H7 (eight-strain composite, 6 to 7 log CFU/g) and then mixed with sodium chloride (0.45%) plus sodium tripolyphosphate (0.23%); the total water added was 10%. The meat was stuffed into bags (10-cm diameter), semifrozen (-20 degrees C, 6 h), and cut into 1.5-, 2.5-, and 4.0-cm-thick steaks. Samples were then individually vacuum packaged, frozen (-20 degrees C, 42 h), and tempered (4 degrees C, 2.5 h) before cooking. Partially thawed (-2 +/- 1 degrees C) steaks were pan broiled (Presto electric skillet and Sanyo grill), double pan broiled (George Foreman grill), or roasted (Oster toaster oven and Magic Chef standard kitchen oven) to a geometric center temperature of 65 degrees C. Extent of pathogen inactivation decreased in order of roasting (2.0 to 4.2 log CFU/g) > pan broiling (1.6 to 2.8 log CFU/g) >/= double pan broiling (1.1 to 2.3 log CFU/g). Cooking of 4.0-cm-thick steaks required a longer time (19.8 to 65.0 min; variation was due to different cooking appliances), and caused greater reductions in counts (2.3 to 4.2 log CFU/g) than it did in thinner samples (1.1 to 2.9 log CFU/g). The time to reach the target temperature increased in order of George Foreman grill (3.9 to 19.8 min) electric skillet (16.3 to 55.0 min) kitchen oven (20.0 to 63.0 min); variation was due to steak thickness. Results indicated that increased steak thickness allowed greater inactivation of E. coli O157:H7, as time to reach the target internal temperature increased. Roasting in a kitchen oven was most effective for pathogen inactivation.

Efecto del Tostado Sobre los Metabolitos Secundarios y la Actividad Antioxidante de Clones de Cacao Colombiano / Effect of Roasting on the Secondary Metabolites and Antioxidant Activity of Colombian Cocoa Clones

Directory of Open Access Journals (Sweden)

Sandra Zapata Bustamante

2014-12-01

Full Text Available Resumen. El tostado es una de las operaciones tecnológicas másimportantes en el procesamiento de los granos de cacao; esteproceso conduce a la formación de los productos de la reacciónde Maillard (RM los cuales son cruciales para el desarrollo dela calidad organoléptica de los granos de cacao y sus productosasociados. En el presente estudio se evaluó el efecto del tostadosobre el contenido de metabolitos secundarios y la actividadantioxidante en cinco clones de cacao cultivados en Colombia.En los extractos metanólicos de los diferentes clones de cacao sedeterminó el contenido de fenoles totales, taninos condensados,antocianinas totales, catequina y epicatequina, teobromina ycafeína. Además, se determinó la actividad antioxidante pormedio de la actividad atrapadora del radical ABTS•+, el métodoORAC y la capacidad atrapadora de radicales superóxido. Enconclusión, el efecto del tostado en los clones de cacao no tuvo uncomportamiento uniforme sobre los cambios en los contenidos delos diversos metabolitos secundarios y la actividad antioxidante. /  Abstract. Roasting is one of the most important technologicaloperations in the processing of cocoa beans; this process leads tothe formation of products of the Maillard reaction (RM, which arecrucial for the development of organoleptic quality of cocoa beansand its associated products. The aim of this study was to evaluatethe effect of roasting on the content of secondary metabolites andantioxidant activity in five Colombian cocoa clones, by differentmethodologies. The methanolic extracts of the cocoa beans wereanalyzed for total phenols content, condensed tannins, totalantiocianins, catechin and epicatechin, theobromine and caffeine.The antioxidant activity was determined by ABTS assay, ORACmethod and superoxide radical scavenging method. The effect ofroasting on cocoa clones did not have an unspecified behavior. Inconclusion, the effect of roasting of cacao clones was not uniformon the

Transport of soluble species in backfill and rock

International Nuclear Information System (INIS)

Chambre, P.L.; Lee, W.W.L.; Light, W.B.; Pigford, T.H.

1992-03-01

In this report we study the release and transport of soluble species from spent nuclear fuel. By soluble species we mean a fraction of certain fission product species. Our previously developed methods for calculating release rates of solubility-limited species need to be revised for these soluble species. Here we provide methods of calculating release rates of soluble species directly into rock and into backfill and then into rock. Section 2 gives a brief discussion of the physics of fission products dissolution from U0 2 spent fuel. Section 3 presents the mathematics for calculating release rates of soluble species into backfill and then into rock. The calculation of release rates directly into rock is a special case. Section 4 presents numerical illustrations of the analytic results

Solubility limits on radionuclide dissolution

Energy Technology Data Exchange (ETDEWEB)

Kerrisk, J.F.

1984-12-31

This paper examines the effects of solubility in limiting dissolution rates of a number of important radionuclides from spent fuel and high-level waste. Two simple dissolution models were used for calculations that would be characteristics of a Yucca Mountain repository. A saturation-limited dissolution model, in which the water flowing through the repository is assumed to be saturated with each waste element, is very conservative in that it overestimates dissolution rates. A diffusion-limited dissolution model, in which element-dissolution rates are limited by diffusion of waste elements into water flowing past the waste, is more realistic, but it is subject to some uncertainty at this time. Dissolution rates of some elements (Pu, Am, Sn, Th, Zr, Sm) are always limited by solubility. Dissolution rates of other elements (Cs, Tc, Np, Sr, C, I) are never solubility limited; their release would be limited by dissolution of the bulk waste form. Still other elements (U, Cm, Ni, Ra) show solubility-limited dissolution under some conditions. 9 references, 3 tables.

Hydrogen solubility in austenite of Fe-Ni-Cr alloys

International Nuclear Information System (INIS)

Zhirnova, V.V.; Mogutnov, B.M.; Tomilin, I.A.

1981-01-01

Hydrogen solubility in Fe-Ni-Cr alloys at 600-1000 deg C is determined. Hydrogen solubility in ternary alloys can not be predicted on the basis of the data on its solubility in binary Fe-Ni, Fe-Cr alloys. Chromium and nickel effect on hydrogen solubility in iron is insignificant in comparison with the effect of these elements on carbon or nitrogen solubility [ru

Carcinogenicity assessment of water-soluble nickel compounds.

Science.gov (United States)

Goodman, Julie E; Prueitt, Robyn L; Dodge, David G; Thakali, Sagar

2009-01-01

IARC is reassessing the human carcinogenicity of nickel compounds in 2009. To address the inconsistencies among results from studies of water-soluble nickel compounds, we conducted a weight-of-evidence analysis of the relevant epidemiological, toxicological, and carcinogenic mode-of-action data. We found the epidemiological evidence to be limited, in that some, but not all, data suggest that exposure to soluble nickel compounds leads to increased cancer risk in the presence of certain forms of insoluble nickel. Although there is no evidence that soluble nickel acts as a complete carcinogen in animals, there is limited evidence that suggests it may act as a tumor promoter. The mode-of-action data suggest that soluble nickel compounds will not be able to cause genotoxic effects in vivo because they cannot deliver sufficient nickel ions to nuclear sites of target cells. Although the mode-of-action data suggest several possible non-genotoxic effects of the nickel ion, it is unclear whether soluble nickel compounds can elicit these effects in vivo or whether these effects, if elicited, would result in tumor promotion. The mode-of-action data equally support soluble nickel as a promoter or as not being a causal factor in carcinogenesis at all. The weight of evidence does not indicate that soluble nickel compounds are complete carcinogens, and there is only limited evidence that they could act as tumor promoters.

Solubility study of Tc(IV) oxides

International Nuclear Information System (INIS)

Liu, D.J.; Fan, X.H.

2005-01-01

The deep geological disposal of the high level radioactive wastes is expected to be a safer disposal method in most countries. The long-lived fission product 99 Tc is present in large quantities in nuclear wastes and its chemical behavior in aqueous solution is of considerable interest. Under oxidizing conditions technetium exists as the anionic species TcO 4 - whereas under the reducing conditions, expected to exist in a deep geological repository, it is generally predicted that technetium will be present as TcO 2 ·nH 2 O. Hence, the mobility of Tc(IV) in reducing groundwater may be limited by the solubility of TcO 2 ·nH 2 O under these conditions. Due to this fact it is important to investigate the solubility of TcO 2 ·nH 2 O. The solubility determines the release of radionuclides from waste form and is used as a source term in radionuclide migration analysis in performance assessment of radioactive waste repository. Technetium oxide was prepared by reduction of a technetate solution with Sn 2 + . The solubility of Tc(IV) oxide has been determined in simulated groundwater and redistilled water under aerobic and anaerobic conditions. The effects of pH and CO 3 2- concentration of solution on solubility of Tc(IV) oxide were studied. The concentration of total technetium and Tc(IV) species in the solutions were periodically determined by separating the oxidized and reduced technetium species using a solvent extraction procedure and counting the beta activity of the 99 Tc with a liquid scintillation counter. The experimental results show that the rate of oxidation of Tc(IV) in simulated groundwater and redistilled water is about (1.49-1.86) x 10 -9 mol/(L·d) under aerobic conditions, but Tc(IV) in simulated groundwater and redistilled water is not oxidized under anaerobic conditions. Under aerobic or anaerobic conditions the solubility of Tc(IV) oxide in simulated groundwater and redistilled water is equal on the whole after centrifugation or ultrafiltration. The

Hydroxyhydroquinone, a by-product of coffee bean roasting, increases intracellular Ca2+ concentration in rat thymic lymphocytes.

Science.gov (United States)

Kamae, Risa; Nojima, Shoko; Akiyoshi, Kenji; Setsu, Shoki; Honda, Sari; Masuda, Toshiya; Oyama, Yasuo

2017-04-01

Hydroxyhydroquinone (HHQ) is generated during coffee bean roasting. A cup of coffee contains 0.1-1.7 mg of HHQ. The actions of HHQ on mammalian DNA were examined because HHQ is a metabolite of benzene, which causes leukemia. Currently, information on the cellular actions of HHQ is limited. We examined the effects of sublethal levels of HHQ on the concentration of intracellular Ca 2+ in rat thymic lymphocytes by using a flow cytometric technique with fluorescent probes. HHQ at 10 μM or more significantly elevated intracellular Ca 2+ levels by increasing the membrane permeability of divalent cations, resulting in hyperpolarization via the activation of Ca 2+ -dependent K + channels. HHQ-induced changes in the intracellular Ca 2+ concentration and membrane potential may affect the cell functions of lymphocytes. HHQ-reduced coffee may be preferable in order to avoid the possible adverse effects of HHQ. Copyright © 2017 Elsevier Ltd. All rights reserved.

Solubility of cefoxitin acid in different solvent systems

International Nuclear Information System (INIS)

Yuan, Fuhong; Wang, Yongli; Xiao, Liping; Huang, Qiaoyin; Xu, Jinchao; Jiang, Chen; Hao, Hongxun

2016-01-01

Highlights: • The solubility of cefoxitin acid in different solvent systems was measured. • Three models were used to correlate the solubility data. • The dissolution enthalpy of the dissolution process was calculated. - Abstract: Cefoxitin acid is one kind of important pharmaceutical intermediate. Its solubility is crucial for designing and optimizing the crystallization processes. In this work, the solubility of cefoxitin acid in organic solvents (methanol, acetonitrile, ethanol, isopropanol, n-propanol and ethyl acetate), water and water-methanol mixtures was measured spectrophotometrically using a shake-flask method within the temperature range 278.15–303.15 K. PXRD data and the Karl Fischer method were used to verify the crystal form stability of cefoxitin acid in the solubility measuring process. The melting points, the enthalpy and entropy of fusion were estimated. Results showed that the solubility of cefoxitin acid increases with the increasing temperature in all tested solvents in this work, and the solubility of cefoxitin acid increases with the increasing methanol concentration in water-methanol mixtures. The experimental solubility values were well correlated using the modified Apelblat equation, NRTL model and CNIBS/R-K model. An equation proposed by Williamson was adopted to calculate the molar enthalpy during the dissolution process.

Active intestinal drug absorption and the solubility-permeability interplay.

Science.gov (United States)

Porat, Daniel; Dahan, Arik

2018-02-15

The solubility-permeability interplay deals with the question: what is the concomitant effect on the drug's apparent permeability when increasing the apparent solubility with a solubility-enabling formulation? The solubility and the permeability are closely related, exhibit certain interplay between them, and ongoing research throughout the past decade shows that treating the one irrespectively of the other may be insufficient. The aim of this article is to provide an overview of the current knowledge on the solubility-permeability interplay when using solubility-enabling formulations for oral lipophilic drugs, highlighting active permeability aspects. A solubility-enabling formulation may affect the permeability in opposite directions; the passive permeability may decrease as a result of the apparent solubility increase, according to the solubility-permeability tradeoff, but at the same time, certain components of the formulation may inhibit/saturate efflux transporters (when relevant), resulting in significant apparent permeability increase. In these cases, excipients with both solubilizing and e.g. P-gp inhibitory properties may lead to concomitant increase of both the solubility and the permeability. Intelligent development of such formulation will account for the simultaneous effects of the excipients' nature/concentrations on the two arms composing the overall permeability: the passive and the active arms. Overall, thorough mechanistic understanding of the various factors involved in the solubility-permeability interplay may allow developing better solubility-enabling formulations, thereby exploiting the advantages analyzed in this article, offering oral delivery solution even for BCS class IV drugs. Copyright © 2017 Elsevier B.V. All rights reserved.

Study of solubility of some metal cyclohexane carbonates

International Nuclear Information System (INIS)

Niyazov, A.N.; Amanov, K.B.; Trapeznikova, V.F.; Kul'maksimov, A.; Kolosova, N.

1978-01-01

The solubility of calcium, magnesium, strontium, barium, cabalt, copper and aluminium cyclohexane, carbonates (CHC) in water has been studied at 25 deg C. The salt solubility has been calculated according to the metal ion concentration in saturated solutions. It has been established, that the cobalt and rare earth cyclohexane carbonates are relatively very soluble in water and have solubility products of SP > 1x10 -5 . The solubility of CHC of multivalent metals increases with the decrease of pH values. Each salt has some ''limiting'' pH value of a solution, below which it decomposes completely and can not exist in a solution in the form of solid phase

Hydrothermal solubility of uraninite. Final technical report

International Nuclear Information System (INIS)

Parks, G.A.; Pohl, D.C.

1985-01-01

Experimental measurements of the solubility of UO 2 from 100 to 300 0 C under 500 bars H 2 , in NaCl solutions at pH from 1 to 8 do not agree with solubilities calculated using existing thermodynamic databases. For pH 2 (hyd) has precipitated and is controlling solubility. For pH > 8, solubilities at all temperatures are much lower than predicted, suggesting that the U(OH)/sub delta/ - complex is much weaker than predicted. Extrapolated to 25 0 C, high pH solubility agrees within experimental error with the upper limit suggested by Ryan and Rai (1983). In the pH range 2 to 6, solubilities are up to three orders of magnitude lower than predicted for temperatures exceeding 200 0 C and up to two orders higher than predicted at lower temperatures. pH dependence in this region is negligible suggesting that U(OH) 4 (aq) predominates, thus the stability of this species is higher than presently estimated at low temperatures, but the enthalpy of solution is smaller. A low maximum observed near pH approx. =3 is presently unexplained. 40 refs., 16 figs., 12 tabs

Microbiological and chemical characteristics of gamma irradiated roasted Veal Meat

International Nuclear Information System (INIS)

Aftfy, S.A.; Abdel-Daiem, M.H.

2007-01-01

This investigation aims 10 study the possibility of using gamma irradiation at doses of 1,3 and 5 KGy for microbial decontamination of roasted veal meat (kebab). The samples were purchased from local market and examined for the counts of Staphylococcus aureus, Bacillus cereus, presence of Salmonella spp and the counts of total bacterial, molds and yeasts and Enterobacteriaceae. The results illustrated that all samples were positive for Staphylococcus aureus, Bacillus cereus, while Salmonella spp was detected in only 3 samples. Therefore, these product samples were gamma irradiated at doses of 0,1,3 and 5 kGy, then stored at cold storage (4±1 degree C). The effects of these treatments on the microbiological, chemical and sensory characteristics were studied post treatment and during cold storage. Irradiation at 1 kGy reduced the counts of total bacterial, molds and yeasts, Enterobacteriaceae, Staphylococcus aureus and Bacillus cereus as well as eliminating Salmonella spp. On the other hand, irradiation at 3 and 5 kGy doses completely eliminated the present Enterobacteriaceae, S. aureus, B, cereus and Salmonella spp. Irradiation of samples increased their amounts of thiobarbituric acid reactive substances (TBARS) but it did not affect the sensory characteristics of samples and it had no effects on their total volatile nitrogen (TVN) contents, while storage increased the TBARS and TVN for irradiated and non-irradiated samples. Gamma irradiation treatments had no effects on the sensory characteristics for appearance, odor and taste of all kebab samples and extended their time of sensory preference. However, doses of 1, 3 and 5 kGy reduced the counts of total bacteria and extended of the refrigerated shelf-life of samples to 11, 23 and 29 days, respectively, compared to 5 days for non-irradiated controls

The Potential Health Benefits of Polyphenol-Rich Extracts from Cichorium intybus L. Studied on Caco-2 Cells Model

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Elena Azzini

2016-01-01

Full Text Available Phytochemicals can exert their bioactivity without reaching the systemic circulation; scarcely absorbed antioxidants might reach the large bowel contributing to protection from oxidative damage-induced gastrointestinal diseases. In the present work, we aimed to study the relationship between potential activity of polyphenol-rich extracts from Cichorium intybus L. and changes in morphological characteristics on Caco-2 cells. Phytochemicals content (carotenoids and flavonoids and total antioxidant activity of Red Chicory of Treviso and Variegated Chicory of Castelfranco were evaluated. The bioactivity of polyphenol-rich extracts from chicories was studied in in vitro Caco-2 cell monolayers model. Morphological characteristics changes to test the antioxidant and/or prooxidant effect were verified by histological analysis and observed by Electronic Scansion Microscopy (SEM. On Caco-2 cell model, the polyphenols fractions from chicories have indicated a moderate antioxidant behavior until 17 μM concentration, while 70 μM and 34 μM exert cytotoxic effects for Treviso’s and Castelfranco’s Chicory, respectively, highlighted by TEER decreasing, increased permeability, and alteration of epithelium. Our findings support the beneficial effects of these products in counteracting the oxidative stress and cellular damage, induced in vitro on Caco-2 cell model, through interaction with the mucopolysaccharide complexes in the glycocalyx, maintaining in vivo a healthy and effective intestinal barrier.

Diagnosing solubility limitations – the example of hydrate formation

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Joerg Berghausen

2014-07-01

Full Text Available Solubility is regarded as one of the key challenges in many drug discovery projects. Thus, it’s essential to support the lead finding and optimization efforts by appropriate solubility data. In silico solubility prediction remains challenging and therefore a screening assay is used as a first filter, followed by selected follow-up assays to reveal what causes the low solubility of a specific compound or chemotype. Results from diagnosing the underlying reason for solubility limitation are discussed. As lipophilicity and crystal lattice forces are regarded as main contributors to limiting solubility, changes in solid state are important to be recognized. Solubility limitation by various factors will be presented and the impact of the solid-state is exemplified by compounds that are able to form hydrates.

Serum Soluble Corin is Decreased in Stroke.

Science.gov (United States)

Peng, Hao; Zhu, Fangfang; Shi, Jijun; Han, Xiujie; Zhou, Dan; Liu, Yan; Zhi, Zhongwen; Zhang, Fuding; Shen, Yun; Ma, Juanjuan; Song, Yulin; Hu, Weidong

2015-07-01

Soluble corin was decreased in coronary heart disease. Given the connections between cardiac dysfunction and stroke, circulating corin might be a candidate marker of stroke risk. However, the association between circulating corin and stroke has not yet been studied in humans. Here, we aimed to examine the association in patients wtith stroke and community-based healthy controls. Four hundred eighty-one patients with ischemic stroke, 116 patients with hemorrhagic stroke, and 2498 healthy controls were studied. Serum soluble corin and some conventional risk factors of stroke were examined. Because circulating corin was reported to be varied between men and women, the association between serum soluble corin and stroke was evaluated in men and women, respectively. Patients with ischemic and hemorrhagic stroke had a significantly lower level of serum soluble corin than healthy controls in men and women (all P values, stroke than men in the highest quartile. Women in the lowest quartile of serum soluble corin were also more likely to have ischemic (OR, 3.10; 95% confidence interval, 1.76-5.44) and hemorrhagic (OR, 8.54; 95% confidence interval, 2.35-31.02) stroke than women in the highest quartile. ORs of ischemic and hemorrhagic stroke were significantly increased with the decreasing levels of serum soluble corin in men and women (all P values for trend, stroke compared with healthy controls. Our findings raise the possibility that serum soluble corin may have a pathogenic role in stroke. © 2015 American Heart Association, Inc.

Solubility and degradation of paracetamol in subcritical water

Directory of Open Access Journals (Sweden)

Emire Zuhal

2017-01-01

Full Text Available In this study, solubility and degradation of paracetamol were examined using subcritical water. Effect of temperature and static time was investigated during solubility process in subcritical water at constant pressure (50 bar. Experimental results show that temperature and static time have crucial effect on the degradation and solubility rates. Maximum mole fraction for solubility of paracetamol was obtained at 403 K as (14.68 ± 0.74×103. Approximation model for solubility of paracetamol was proposed. O2 and H2O2 were used in degradation process of paracetamol. Maximum degradation rate was found as 68.66 ± 1.05 and 100 ± 0.00 % using O2 and H2O2, respectively.

Solubility of hydrogen in bio-oil compounds

International Nuclear Information System (INIS)

Qureshi, Muhammad Saad; Touronen, Jouni; Uusi-Kyyny, Petri; Richon, Dominique; Alopaeus, Ville

2016-01-01

Highlights: • Solubility of Hydrogen was measured in bio-oil compounds in the at temperatures from 342 to 473 K and pressures up to 16 MPa. • Phase equilibrium data were acquired using a visualization enabled continuous flow synthetic apparatus. • The measured solubility is modeled with Peng-Robinson EoS. - Abstract: The knowledge of accurate hydrogen solubility values in bio-oil compounds is essential for the design and optimization of hydroprocesses relevant to biofuel industry. This work reports the solubility of hydrogen in three industrially relevant bio-oil compounds (allyl alcohol, furan, and eugenol) at temperatures from 342 to 473 K and pressures up to 16 MPa. Phase equilibrium data were acquired using a continuous flow synthetic method. The method is based on the visual observation of the bubble point using a high resolution camera. The measured solubility is modeled with Peng-Robinson EoS with classical van der Waals one fluid mixing rules.

Metformin as a prevention and treatment for preeclampsia: effects on soluble fms-like tyrosine kinase 1 and soluble endoglin secretion and endothelial dysfunction.

Science.gov (United States)

Brownfoot, Fiona C; Hastie, Roxanne; Hannan, Natalie J; Cannon, Ping; Tuohey, Laura; Parry, Laura J; Senadheera, Sevvandi; Illanes, Sebastian E; Kaitu'u-Lino, Tu'uhevaha J; Tong, Stephen

2016-03-01

Preeclampsia is associated with placental ischemia/hypoxia and secretion of soluble fms-like tyrosine kinase 1 and soluble endoglin into the maternal circulation. This causes widespread endothelial dysfunction that manifests clinically as hypertension and multisystem organ injury. Recently, small molecule inhibitors of hypoxic inducible factor 1α have been found to reduce soluble fms-like tyrosine kinase 1 and soluble endoglin secretion. However, their safety profile in pregnancy is unknown. Metformin is safe in pregnancy and is also reported to inhibit hypoxic inducible factor 1α by reducing mitochondrial electron transport chain activity. The purposes of this study were to determine (1) the effects of metformin on placental soluble fms-like tyrosine kinase 1 and soluble endoglin secretion, (2) to investigate whether the effects of metformin on soluble fms-like tyrosine kinase 1 and soluble endoglin secretion are regulated through the mitochondrial electron transport chain, and (3) to examine its effects on endothelial dysfunction, maternal blood vessel vasodilation, and angiogenesis. We performed functional (in vitro and ex vivo) experiments using primary human tissues to examine the effects of metformin on soluble fms-like tyrosine kinase 1 and soluble endoglin secretion from placenta, endothelial cells, and placental villous explants. We used succinate, mitochondrial complex II substrate, to examine whether the effects of metformin on soluble fms-like tyrosine kinase 1 and soluble endoglin secretion were mediated through the mitochondria. We also isolated mitochondria from preterm preeclamptic placentas and gestationally matched control subjects and measured mitochondrial electron transport chain activity using kinetic spectrophotometric assays. Endothelial cells or whole maternal vessels were incubated with metformin to determine whether it rescued endothelial dysfunction induced by either tumor necrosis factor-α (to endothelial cells) or placenta villous

The solubility of palladium(II) bis-dimethylglyoximate

International Nuclear Information System (INIS)

Maghzian, R.

1978-01-01

The solubility of palladium(II) bis-dimethylglyoximate in different solutions has been determined. Values obtained for the solubility of the palladium complex are tabulated. The solubility is the lowest in water, ammonium acetate and a 25% acetone-water mixture. It is highest in dilute HCl and acetone but precipitation from aqueous acetone should be satisfactory for most purposes if the acetone content of the solvent is roughly less than 50% by volume. The solubility in dilute HCl reflects the concern by previous workers for losses in precipitation from mineral acid. In general, however, the losses are unlikely to be significant unless the quantity of palladium to be precipitated and weighed is small. (T.G.)

Solubility and physical properties of sugars in pressurized water

International Nuclear Information System (INIS)

Saldaña, Marleny D.A.; Alvarez, Víctor H.; Haldar, Anupam

2012-01-01

Highlights: ► Sugar solubility in pressurized water and density at high pressures were measured. ► Glucose solubility was higher than that of lactose as predicted by their σ-profiles. ► Sugar aqueous solubility decreased with an increase in pressure from 15 to 120 bar. ► Aqueous glucose molecular packing shows high sensitivity to pressure. ► The COSMO-SAC model qualitatively predicted the sugar solubility data. - Abstract: In this study, the solubility, density, and refractive index of glucose and lactose in water as a function of temperature were measured. For solubility of sugars in pressurized water, experimental data were obtained at pressures of (15 to 120) bar and temperatures of (373 to 433) K using a dynamic flow high pressure system. Density data for aqueous sugar solutions were obtained at pressures of (1 to 300) bar and temperatures of (298 to 343) K. The refractive index of aqueous sugar solutions was obtained at 293 K and atmospheric pressure. Activity coefficient models, Van Laar and the Conductor-like Screening Model-Segment Activity Coefficient (COSMO-SAC), were used to fit and predict the experimental solubility data, respectively. The results obtained showed that the solubility of both sugars in pressurized water increase with an increase in temperature. However, with the increase of pressure from 15 bar to 120 bar, the solubility of both sugars in pressurized water decreased. The Van Laar model fit the experimental aqueous solubility data with deviations lower than 13 and 53% for glucose and lactose, respectively. The COSMO-SAC model predicted qualitatively the aqueous solubility of these sugars.

Dual Activity of Hydroxypropyl-β-Cyclodextrin and Water-Soluble Carriers on the Solubility of Carvedilol.

Science.gov (United States)

Zoghbi, Abdelmoumin; Geng, Tianjiao; Wang, Bo

2017-11-01

Carvedilol (CAR) is a non-selective α and β blocker categorized as class II drug with low water solubility. Several recent studies have investigated ways to overcome this problem. The aim of the present study was to combine two of these methods: the inclusion complex using hydroxypropyl-β-cyclodextrin (HPβCD) with solid dispersion using two carriers: Poloxamer 188 (PLX) and Polyvinylpyrrolidone K-30 (PVP) to enhance the solubility, bioavailability, and the stability of CAR. Kneading method was used to prepare CAR-HPβCD inclusion complex (KD). The action of different carriers separately and in combination on Carvedilol solubility was investigated in three series. CAR-carrier and KD-carrier solid dispersions were prepared by solvent evaporation method. In vitro dissolution test was conducted in three different media: double-distilled water (DDW), simulative gastric fluid (SGF), and PBS pH 6.8 (PBS). The interactions between CAR, HPβCD, and different carriers were explored by Fourier transform infrared spectroscopy (FTIR), powder X-ray diffractometry (XRD), and differential scanning colorimetry (DSC). The results showed higher solubility of CAR in KD-PVP solid dispersions up to 70, 25, and 22 fold compared to pure CAR in DDW, SGF, and PBS, respectively. DSC and XRD analyses indicated an improved degree of transformation of CAR in KD-PVP solid dispersion from crystalline to amorphous state. This study provides a new successful combination of two polymers with the dual action of HPβCD and PLX/PVP on water solubility and bioavailability of CAR.

Effect of Cyclodextrin Complexation on the Aqueous Solubility and Solubility/Dose Ratio of Praziquantel

OpenAIRE

Maragos, Stratos; Archontaki, Helen; Macheras, Panos; Valsami, Georgia

2009-01-01

Praziquantel (PZQ), the primary drug of choice in the treatment of schistosomiasis, is a highly lipophilic drug that possesses high permeability and low aqueous solubility and is, therefore, classified as a Class II drug according to the Biopharmaceutics Classification System (BCS). In this work, β-cyclodextrin (β-CD) and hydroxypropyl-β-cyclodextrin (HP-β-CD) were used in order to determine whether increasing the aqueous solubility of a drug by complexation with CDs, a BCS-Class II compound ...

Research on solubility characteristics of gaseous methyl iodide

International Nuclear Information System (INIS)

Zhou Yanmin; Sun Zhongning; Gu Haifeng; Wang Junlong

2014-01-01

With the deionized water as the absorbent, the solubility characteristics of the gaseous methyl iodide were studied under different temperature and pressure conditions, using a dynamic measuring method. The results show that within the range of experiment parameters, namely temperature is below 80℃ and pressure is lower than 0.3 MPa, the physical dissolution process of gaseous methyl iodide in water obeys Henry's law. The solubility coefficient under different temperature and pressure conditions was calculated based on the measurement results. Further research indicates that at atmospheric pressure, the solubility coefficient of methyl iodide in water decreases exponentially with the increase of temperature. While the pressure changes from 0.1 MPa to 0.3 MPa with equal interval, the solubility coefficient also increases linearly. The variation of the solubility coefficient with temperature under different pressure conditions all decreases exponentially. An equation is given to calculate the solubility coefficient of methyl iodide under different pressure and temperature conditions. (authors)

Uranium solubility and speciation in ground water

International Nuclear Information System (INIS)

Ollila, K.

1985-04-01

The purpose of this study has been to assess the solubility and possible species of uranium in groundwater at the disposal conditions of spent fuel. The effects of radiolysis and bentonite are considered. The assessment is based on the theoretical calculations found in the literature. The Finnish experimental results are included. The conservative estimate for uranium solubility under the oxidizing conditions caused by alpha radiolysis is based on the oxidation of uranium to the U(VI) state and formation of carbonate complex. For the groundwater with the typical carbonate content of 275 mg/l and the high carbonate content of 485 mg/l due to bentonite, the solubility values of 360 mg u/l and 950 mg U/l, are obtained, respectively. The experimental results predict considerably lower values, 0.5-20 mg U/l. The solubility of uranium under the undisturbed reducing conditions may be calculated based on the hydrolysis, carbonate complexation and redox reactions. The results vary considerably depending on the thermodynamic data used. The wide ranges of the most important groundwater parameters are seen in the solubility values. The experimental results show the same trends. As a conservative value for the solubility in reducing groundwater 50-500 μg U/l is estimated. (author)

Preparation of Lime by Roasting the Limestone Deposits of Strezovci (Republic of Kosovo and Its Use for the Aluminothermic Production of Calcium Metal

Directory of Open Access Journals (Sweden)

Hoda, S.

2013-03-01

Full Text Available The goal of producing and processing limestone ore (mostly CaCO3 is to obtain high-quality refractory materials based on lime (CaO. Lime is the raw material for obtaining calcium metal as a strategic and fundamental component in lead metallurgy (production of refined lead, Pb-Ca alloys in the battery and cable industry, ferroalloys production with the addition of silicon and calcium, production of alloy steel and high-quality steel. This paper explores the preparation of lime by roasting the limestone deposits of Strezovci (Republic of Kosovo and its use for obtaining calcium through the aluminothermic process. Through research and analysis of the chemical composition of certain types of lime, its suitabi- lity for obtaining calcium metal was determined, and by analyzing the samples of the slag, determined was the possibility of its use in the production of fire-resistant cement for which the evaluation is needed. Based on previous research, the following was chosen: optimal composition of the cast, volume of added reducing agents, and conditions of the reduction process performance: temperature-time and initial vacuum. According to the authors’ knowledge, not one Southeast European country has applied this method, and it includes the use of by-products (slag, which can cause environmental pollution. The goal of this research was to prepare lime by roasting limestone of domestic origin in order to obtain calcium metal through the aluminothermic process. The procedure of calcium metal production includes the following operations: decarbonatization of limestone ore (CaCO3 , grinding of the obtained lime (CaO, homogenization of CaO and alumina, agglomeration, and aluminothermic reduction in vacuum furnaces. For the efficiency of the process, the most important technological operations are decarbonatization and reduction, provided the other operations are performed correctly. The estimated total world capacity for production of calcium metal is 25

Dry season aerosol iron solubility in tropical northern Australia

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V. H. L. Winton

2016-10-01

Full Text Available Marine nitrogen fixation is co-limited by the supply of iron (Fe and phosphorus in large regions of the global ocean. The deposition of soluble aerosol Fe can initiate nitrogen fixation and trigger toxic algal blooms in nitrate-poor tropical waters. We present dry season soluble Fe data from the Savannah Fires in the Early Dry Season (SAFIRED campaign in northern Australia that reflects coincident dust and biomass burning sources of soluble aerosol Fe. The mean soluble and total aerosol Fe concentrations were 40 and 500 ng m−3 respectively. Our results show that while biomass burning species may not be a direct source of soluble Fe, biomass burning may substantially enhance the solubility of mineral dust. We observed fractional Fe solubility up to 12 % in mixed aerosols. Thus, Fe in dust may be more soluble in the tropics compared to higher latitudes due to higher concentrations of biomass-burning-derived reactive organic species in the atmosphere. In addition, biomass-burning-derived particles can act as a surface for aerosol Fe to bind during atmospheric transport and subsequently be released to the ocean upon deposition. As the aerosol loading is dominated by biomass burning emissions over the tropical waters in the dry season, additions of biomass-burning-derived soluble Fe could have harmful consequences for initiating nitrogen-fixing toxic algal blooms. Future research is required to quantify biomass-burning-derived particle sources of soluble Fe over tropical waters.

A systematic evaluation of solubility enhancing excipients to enable the generation of permeability data for poorly soluble compounds in Caco-2 model.

Science.gov (United States)

Shah, Devang; Paruchury, Sundeep; Matta, Muralikrishna; Chowan, Gajendra; Subramanian, Murali; Saxena, Ajay; Soars, Matthew G; Herbst, John; Haskell, Roy; Marathe, Punit; Mandlekar, Sandhya

2014-01-01

The study presented here identified and utilized a panel of solubility enhancing excipients to enable the generation of flux data in the Human colon carcinoma (Caco-2) system for compounds with poor solubility. Solubility enhancing excipients Dimethyl acetamide (DMA) 1 % v/v, polyethylene glycol (PEG) 400 1% v/v, povidone 1% w/v, poloxamer 188 2.5% w/v and bovine serum albumin (BSA) 4% w/v did not compromise Caco-2 monolayer integrity as assessed by trans-epithelial resistance measurement (TEER) and Lucifer yellow (LY) permeation. Further, these excipients did not affect P-glycoprotein (P-gp) mediated bidirectional transport of digoxin, permeabilities of high (propranolol) or low permeability (atenolol) compounds, and were found to be inert to Breast cancer resistant protein (BCRP) mediated transport of cladribine. This approach was validated further using poorly soluble tool compounds, atazanavir (poloxamer 188 2.5% w/v) and cyclosporine A (BSA 4% w/v) and also applied to new chemical entity (NCE) BMS-A in BSA 4% w/v, for which Caco-2 data could not be generated using the traditional methodology due to poor solubility (solubility of atazanavir by >8 fold whereas BSA 4% w/v increased the solubility of cyclosporine A and BMS-A by >2-4 fold thereby enabling permeability as well as efflux liability estimation in the Caco-2 model with reasonable recovery values. To conclude, addition of excipients such as poloxamer 188 2.5% w/v and BSA 4% w/v to HBSS leads to a significant improvement in the solubility of the poorly soluble compounds resulting in enhanced recoveries without modulating transporter-mediated efflux, expanding the applicability of Caco-2 assays to poorly soluble compounds.

Nanosuspension Technology for Solubilizing Poorly Soluble Drugs

OpenAIRE

Deoli Mukesh

2012-01-01

Poor water solubility for many drugs and drug candidates remains a major obstacle to their development and clinical application. It is estimated that around 40% of drugs in the pipeline cannot be delivered through the preferred route or in some cases, at all owing to poor water solubility. Conventional formulations to improve solubility suffer from low bioavailability and poor pharmacokinetics, with some carriers rendering systemic toxicities (e.g. Cremophor1 EL). To date, nanoscale systems f...

Inulin: Properties, health benefits and food applications.

Science.gov (United States)

Shoaib, Muhammad; Shehzad, Aamir; Omar, Mukama; Rakha, Allah; Raza, Husnain; Sharif, Hafiz Rizwan; Shakeel, Azam; Ansari, Anum; Niazi, Sobia

2016-08-20

Inulin is a water soluble storage polysaccharide and belongs to a group of non-digestible carbohydrates called fructans. Inulin has attained the GRAS status in USA and is extensively available in about 36,000 species of plants, amongst, chicory roots are considered as the richest source of inulin. Commonly, inulin is used as a prebiotic, fat replacer, sugar replacer, texture modifier and for the development of functional foods in order to improve health due to its beneficial role in gastric health. This review provides a deep insight about its production, physicochemical properties, role in combating various kinds of metabolic and diet related diseases and utilization as a functional ingredient in novel product development. Copyright © 2016 Elsevier Ltd. All rights reserved.

Solubility of pllutonium in alkaline salt solutions

International Nuclear Information System (INIS)

Hobbs, D.T.; Edwards, T.B.

1993-01-01

Plutonium solubility data from several studies have been evaluated. For each data set, a predictive model has been developed where appropriate. In addition, a statistical model and corresponding prediction intervals for plutonium solubility as a quadratic function of the hydroxide concentration have been developed. Because of the wide range of solution compositions, the solubility of plutonium can vary by as much as three orders of magnitude for any given hydroxide concentration and still remain within the prediction interval. Any nuclear safety assessments that depend on the maximum amount of plutonium dissolved in alkaline salt solutions should use concentrations at least as great as the upper prediction limits developed in this study. To increase the confidence in the prediction model, it is recommended that additional solubility tests be conducted at low hydroxide concentrations and with all of the other solution components involved. To validate the model for application to actual waste solutions, it is recommended that the plutonium solubilities in actual waste solutions be determined and compared to the values predicted by the quadratic model

Enhancing the solubility and bioavailability of poorly water-soluble drugs using supercritical antisolvent (SAS) process.

Science.gov (United States)

Abuzar, Sharif Md; Hyun, Sang-Min; Kim, Jun-Hee; Park, Hee Jun; Kim, Min-Soo; Park, Jeong-Sook; Hwang, Sung-Joo

2018-03-01

Poor water solubility and poor bioavailability are problems with many pharmaceuticals. Increasing surface area by micronization is an effective strategy to overcome these problems, but conventional techniques often utilize solvents and harsh processing, which restricts their use. Newer, green technologies, such as supercritical fluid (SCF)-assisted particle formation, can produce solvent-free products under relatively mild conditions, offering many advantages over conventional methods. The antisolvent properties of the SCFs used for microparticle and nanoparticle formation have generated great interest in recent years, because the kinetics of the precipitation process and morphologies of the particles can be accurately controlled. The characteristics of the supercritical antisolvent (SAS) technique make it an ideal tool for enhancing the solubility and bioavailability of poorly water-soluble drugs. This review article focuses on SCFs and their properties, as well as the fundamentals of overcoming poorly water-soluble drug properties by micronization, crystal morphology control, and formation of composite solid dispersion nanoparticles with polymers and/or surfactants. This article also presents an overview of the main aspects of the SAS-assisted particle precipitation process, its mechanism, and parameters, as well as our own experiences, recent advances, and trends in development. Copyright © 2017 Elsevier B.V. All rights reserved.

Combined effect of gamma radiation and heating on the destruction of Listeria monocytogenes and Salmonella typhimurium in cook-chill roast beef and gravy.

Science.gov (United States)

Grant, I R; Patterson, M F

1995-10-01

The effect of heating alone (60, 65 or 70 degrees C), heating after irradiation (0.8 kGy) and heating after irradiation and storage for 14 days at 2-3 degrees C on the destruction of Listeria monocytogenes and Salmonella typhimurium in artifically inoculated minced cook-chill roast beef and gravy was investigated. Inoculated minced roast beef samples (5 g) were heated in Stomacher bags completely immersed in a water bath at each of the test temperatures. Survivors were enumerated and D and z values were determined for each of the pathogens. Observed thermal D values for two strains of L. monocytogenes at 60, 65 and 70 degrees C in the absence of pre-irradiation were 90.0-97.5 s, 34.0-53.0 s and 22.4-28.0 s, respectively, whereas thermal D values after pre-irradiation were 44.0-46.4 s, 15.3-16.8 s and 5.5-7.8 s at 60, 65 and 70 degrees C, respectively. This reduction in D values provides evidence for radiation-induced heat-sensitisation in L. monocytogenes. There was some evidence of heat-sensitisation of S. typhimurium at 60 degrees C, but not at either 65 or 70 degrees C. The z value also decreased as a consequence of pre-irradiation to a dose of 0.8 kGy (11.0-12.7 degrees C). The radiation-induced heat-sensitivity in L. monocytogenes was found to persist for up to 2 weeks storage at 2-3 degrees C prior to heating. As cook-chill products are intended to be reheated prior to consumption the results of the present study suggest that any L. monocytogenes present in a cook-chill product would be more easily killed during reheating if it were to be treated with a low dose of gamma radiation during manufacture.

Impact of Dendrimers on Solubility of Hydrophobic Drug Molecules

Directory of Open Access Journals (Sweden)

Sonam Choudhary

2017-05-01

Full Text Available Adequate aqueous solubility has been one of the desired properties while selecting drug molecules and other bio-actives for product development. Often solubility of a drug determines its pharmaceutical and therapeutic performance. Majority of newly synthesized drug molecules fail or are rejected during the early phases of drug discovery and development due to their limited solubility. Sufficient permeability, aqueous solubility and physicochemical stability of the drug are important for achieving adequate bioavailability and therapeutic outcome. A number of different approaches including co-solvency, micellar solubilization, micronization, pH adjustment, chemical modification, and solid dispersion have been explored toward improving the solubility of various poorly aqueous-soluble drugs. Dendrimers, a new class of polymers, possess great potential for drug solubility improvement, by virtue of their unique properties. These hyper-branched, mono-dispersed molecules have the distinct ability to bind the drug molecules on periphery as well as to encapsulate these molecules within the dendritic structure. There are numerous reported studies which have successfully used dendrimers to enhance the solubilization of poorly soluble drugs. These promising outcomes have encouraged the researchers to design, synthesize, and evaluate various dendritic polymers for their use in drug delivery and product development. This review will discuss the aspects and role of dendrimers in the solubility enhancement of poorly soluble drugs. The review will also highlight the important and relevant properties of dendrimers which contribute toward drug solubilization. Finally, hydrophobic drugs which have been explored for dendrimer assisted solubilization, and the current marketing status of dendrimers will be discussed.

pH-metric solubility. 2: correlation between the acid-base titration and the saturation shake-flask solubility-pH methods.

Science.gov (United States)

Avdeef, A; Berger, C M; Brownell, C

2000-01-01

The objective of this study was to compare the results of a normal saturation shake-flask method to a new potentiometric acid-base titration method for determining the intrinsic solubility and the solubility-pH profiles of ionizable molecules, and to report the solubility constants determined by the latter technique. The solubility-pH profiles of twelve generic drugs (atenolol, diclofenac.Na, famotidine, flurbiprofen, furosemide, hydrochlorothiazide, ibuprofen, ketoprofen, labetolol.HCl, naproxen, phenytoin, and propranolol.HCl), with solubilities spanning over six orders of magnitude, were determined both by the new pH-metric method and by a traditional approach (24 hr shaking of saturated solutions, followed by filtration, then HPLC assaying with UV detection). The 212 separate saturation shake-flask solubility measurements and those derived from 65 potentiometric titrations agreed well. The analysis produced the correlation equation: log(1/S)titration = -0.063(+/- 0.032) + 1.025(+/- 0.011) log(1/S)shake-flask, s = 0.20, r2 = 0.978. The potentiometrically-derived intrinsic solubilities of the drugs were: atenolol 13.5 mg/mL, diclofenac.Na 0.82 microg/mL, famotidine 1.1 mg/ mL, flurbiprofen 10.6 microg/mL, furosemide 5.9 microg/mL, hydrochlorothiazide 0.70 mg/mL, ibuprofen 49 microg/mL, ketoprofen 118 microg/mL, labetolol.HCl 128 microg/mL, naproxen 14 microg/mL, phenytoin 19 microg/mL, and propranolol.HCl 70 microg/mL. The new potentiometric method was shown to be reliable for determining the solubility-pH profiles of uncharged ionizable drug substances. Its speed compared to conventional equilibrium measurements, its sound theoretical basis, its ability to generate the full solubility-pH profile from a single titration, and its dynamic range (currently estimated to be seven orders of magnitude) make the new pH-metric method an attractive addition to traditional approaches used by preformulation and development scientists. It may be useful even to discovery

Water Soluble Polymers for Pharmaceutical Applications

Directory of Open Access Journals (Sweden)

Veeran Gowda Kadajji

2011-11-01

Full Text Available Advances in polymer science have led to the development of novel drug delivery systems. Some polymers are obtained from natural resources and then chemically modified for various applications, while others are chemically synthesized and used. A large number of natural and synthetic polymers are available. In the present paper, only water soluble polymers are described. They have been explained in two categories (1 synthetic and (2 natural. Drug polymer conjugates, block copolymers, hydrogels and other water soluble drug polymer complexes have also been explained. The general properties and applications of different water soluble polymers in the formulation of different dosage forms, novel delivery systems and biomedical applications will be discussed.

Solubility of actinides and surrogates in nuclear glasses

International Nuclear Information System (INIS)

Lopez, Ch.

2003-01-01

The nuclear wastes are currently incorporated in borosilicate glass matrices. The resulting glass must be perfectly homogeneous. The work discussed here is a study of actinide (thorium and plutonium) solubility in borosilicate glass, undertaken to assess the extent of actinide solubility in the glass and to understand the mechanisms controlling actinide solubilization. Glass specimens containing; actinide surrogates were used to prepare and optimize the fabrication of radioactive glass samples. These preliminary studies revealed that actinide Surrogates solubility in the glass was enhanced by controlling the processing temperature, the dissolution kinetic of the surrogate precursors, the glass composition and the oxidizing versus reducing conditions. The actinide solubility was investigated in the borosilicate glass. The evolution of thorium solubility in borosilicate glass was determined for temperatures ranging from 1200 deg C to 1400 deg C.Borosilicate glass specimens containing plutonium were fabricated. The experimental result showed that the plutonium solubility limit ranged from 1 to 2.5 wt% PuO 2 at 1200 deg C. A structural approach based on the determination of the local structure around actinides and their surrogates by EXAFS spectroscopy was used to determine their structural role in the glass and the nature of their bonding with the vitreous network. This approach revealed a correlation between the length of these bonds and the solubility of the actinides and their surrogates. (author)

Solubility limited radionuclide transport through geologic media

International Nuclear Information System (INIS)

Muraoka, Susumu; Iwamoto, Fumio; Pigford, T.H.

1980-11-01

Prior analyses for the migration of radionuclides neglect solubility limits of resolved radionuclide in geologic media. But actually some of the actinides may appear in chemical forms of very low solubility. In the present report we have proposed the migration model with no decay parents in which concentration of radionuclide is limited in concentration of solubility in ground water. In addition, the analytical solutions of the space-time-dependent concentration are presented in the case of step release, band release and exponential release. (author)

Molecular Thermodynamic Modeling of Mixed Solvent Solubility

DEFF Research Database (Denmark)

Ellegaard, Martin Dela; Abildskov, Jens; O’Connell, John P.

2010-01-01