Residues of Some Pesticides in Fresh and Dried Apricots

The persistence of three pesticides (fenitrothion, dimethoate, and ziram) in apricots in field conditions and their fate during the drying process were studied. After the treatments, the pesticides showed fast decay rates with pseudo-first-order kinetics and half-lives ranging from 6.9 to 9.9 days. The drying process showed a different effect on residue concentrations in dried apricots: omethoate (metabolite of dimethoate) and ziram residues had almost doubled, while fenitrothion disappeared and dimethoate remained constant.

Effect of wounds applied to the bases of herbaceous cuttings on the rooting of four Japanese apricot clones (Prunus mume Sieb. et Zucc.) in an intermittent mist system

The Japanese apricot (Prunus mume Sieb. et Zucc.) is a fruit tree of the Rosaceae family which produces very acid and bitter fruits, highly appreciated by Orientals. In Brazil, this species has been studied as a rootstock for peach and nectarine trees, its main advantage being the reduction in plant vigour, which can favour the production of compact trees and orchard cultural treatments. This study was conducted in the Vegetable Production Department of FCAV/UNESP, Jaboticabal Campus, São Paulo State, Brazil, and the objective was to examine the effect of wounding the herbaceous cutting bases on the rooting of four Japanese apricot clones. The clones were obtained from plants under cultivation in the Instituto Agronomico de Campinas, Brazil, and were identified as Clones 02, 05, 10 and 15. The stock plants, obtained through herbaceous cuttings, were maintained under lath house conditions (50% of natural light). Cuttings 12 cm long with 3 to 5 leaves were collected from these clones and prepared. The experiment was carried out in a completely randomised design with 4 repetitions of 20 cuttings per replication, in a factorial 4 x 2 design, the clone factor having 4 levels (Clones 02, 05, 10 and 15) and the wounding factor at 2 levels of incisions into the cutting base (with and without). All the cuttings were treated with 2000 mg.L-1 of IBA for five seconds. Differences between the clones were observed concerning the rooting percentage, dead cuttings, number and length of roots. The incision (wound) at the base of the herbaceous cuttings of the Japanese apricot increased the number of roots and improved the distribution of these in the damaged tissue but the results were not considered sufficiently beneficial to make the treatment worthwhile.

Dried yeast (Saccharomyces cerevisae) as a protein source for horses

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Evaluation of the spouted bed dried leaf extract of Bauhinia forficata for the treatment of experimental diabetes in rats

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Thermal behavior and stability of biodegradable spray-dried microparticles containing triamcinolone

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Effects of adding a spray-dried polyclonal antibody preparation on ruminal fermentation patterns and digestibility of cows fed high concentrate diets

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

INFLUENCE of ENCAPSULATING MATERIALS on WATER SORPTION ISOTHERMS of VACUUM-DRIED PERSIMMON PULP POWDER

Water sorption isotherms for vacuum-dried persimmon pulp (PP) powder were determined in the temperature range of 20-50C, and the effects of maltodextrin (MD) or gum arabic (GA) addition on the water sorption behavior of the dried powders were analyzed. Several models were evaluated to fit the experimental data and the Guggenheim-Anderson-de Boer model was selected as the most adequate to describe the observed behavior. Addition of encapsulants affected the isotherms: at the same water activity, PP powder with added GA (PP + GA) or MD (PP + MD) presented lower equilibrium water content than pure PP and were less affected by temperature variations. Samples of PP + MD presented lower equilibrium moisture content than those of PP + GA. The isosteric heats of sorption of pulp powders with encapsulants were higher (less negative) than those of PP, suggesting that there are more active polar sites in PP than in pulp powder containing encapsulants.PRACTICAL APPLICATIONSThe choice of persimmon to carry out this work was due to the large persimmon production available in Brazil; moreover, persimmon pulp is rich in vitamin C, vitamin A and iron, as well as in phenolic compounds. Drying of fruit pulps with high sugar content presents technical difficulties because the hygroscopicity and thermoplasticity of the resulting powders when exposed to high temperature and relative humidity. For this reason, addition of high-molar-mass biopolymers, such as maltodextrin or gum arabic, is a strategy to aid drying and to improve storage stability. Knowledge of water sorption isotherms and net isosteric heats of sorption is important to various food processing operations, including drying, storage and packaging. They are useful in calculating time and energy consumptions during drying, modeling moisture changes during storage and predicting shelf life of food products.

Water adsorption isotherms and isosteric sorption heat of spray-dried and freeze-dried dehydrated passion fruit pulp with additives and skimmed milk

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Phase diagram for freeze-dried persimmon

Phase transitions of freeze-dried persimmon in a large range of moisture content were determined by differential scanning calorimetry (DSC). In order to study this transitions at low and intermediate moisture content domains, samples were conditioned by adsorption at various water activities (a(w) = 0.11-0.90) at 25 degreesC. For the high moisture content region, samples were obtained by water addition. At a(w) less than or equal to 0.75 two glass transitions were visible, with T(g) decreasing with increasing water activity due to water plasticizing effect. The first T(g) is due to the matrix formed by sugars and water, the second one, less visible and less plasticized by water, is probably due to macromolecules of the fruit pulp. At a(w) between 0.80 and 0.90 a devitrification peak appeared after T(g) and before T(m). At this moisture content range, the Gordon-Taylor model represented satisfactorily the matrix glass transition curve. At the higher moisture content range (a(w) > 0.90), the more visible phenomenon was the ice melting. T(g) appeared less visible because the enthalpy change involved in glass transition is practically negligible in comparison with the latent heat of melting. In the high moisture content domain T(g) remained practically constant around T(g)' (-56.6 degreesC). (C) 2001 Elsevier B.V. B.V. All rights reserved.

Glass transitions and state diagram for freeze-dried pineapple

Glass transition temperature of freeze-dried pineapple conditioned by adsorption at various water activities at 25 degreesC was determined by differential scanning calorimetry (DSC). High moisture content samples corresponding to water activities higher than 0.9, obtained by liquid water addition, were also analysed. The DSC traces showed a well-visible shift in baseline at the glass transition temperature (T(g)). Besides, no ice formation was observed until water activity was equal to 0.75. For water activities lower than 0.88, the glass transition curve showed that T(g) decreased with increasing moisture content and the experimental data could be well-correlated by the Gordon-Taylor equation. For higher water activities, this curve exhibited a discontinuity, with suddenly increasing glass transition temperatures approaching a constant value that corresponds to the T(g) of the maximally freeze-concentrated amorphous matrix. The unfreezable water content was determined through melting enthalpy dependence on the sample moisture content.

Rehydration and shrinkage behaviour of dried pineapple

The shrinking behavior, apparent densities and rehydration indexes of fresh and osmotically pre-treated pineapple slices during air-drying were obtained. The air drying velocity varied from 1.5 to 2.5 m/s and the air temperature from 40 to 70 degreesC. By means of automatic control, it was possible to obtain drying curves under conditions of constant product temperature. Volumetric shrinkage of fresh samples was temperature independent for drying at high air velocities but, at lower velocities, increased with decreasing drying temperature. Osmotically pre-treating the material resulted in reduced shrinkage, as well as drying with product temperature controlled, due to lower drying times needed that led to shorter high temperature exposition. Moisture dependence of apparent density was highly non-linear and could be fitted by an empirical model. Fresh sample rehydration indexes were higher than osmosed ones and increased with increasing temperature, except for pre-treated samples dried at 70 degreesC, probably due to superficial sugar caramelization, which reduced surface water permeability.

Glass transitions for freeze-dried and air-dried tomato

Glass transition temperatures of freeze-dried tomato conditioned at various water activities at 25 C were determined by differential scanning calorimetry (DSC). Air-dried tomato with and without osmotic pre-treatment in sucrose/NaCl solutions was also analyzed. Thermograms corresponding to the low water activity domain (0.11 less than or equal to a(w) less than or equal to 0.75) revealed the existence of two glass transitions, which were attributed to separated phases formed by sugars and water and other natural macromolecules present in the vegetable. Both transitions were plasticized by water and experimental data could be well correlated by the Gordon-Taylor equation in the low-temperature domain, and by the Kwei model in the high-temperature domain. For higher water activities, the low-temperature glass transition curve exhibited a discontinuity, with suddenly increased glass transition temperatures approaching a constant value that corresponds to the T-g of the maximally freeze-concentrated amorphous matrix. The unfreezable water content was determined through the melting enthalpy dependence on the moisture content. (C) 2002 Elsevier B.V. Ltd. All rights reserved.