Effect of high hydrostatic pressure processing on rheological and textural properties of probiotic low-fat yogurt fermented by different starter cultures

The effect of milk processing on rheological and textural properties of probiotic low-fat yogurt (fermented by two different starter cultures) was studied. Skim milk fortified with skim milk powder was subjected to three treatments: (1) thermal treatment at 85C for 30 min; (2) high hydrostatic pressure (HHP) at 676 MPa for 5 min; and (3) combined treatments of HHP (676 MPa for 5 min) and heat (85C for 30 min). The processed milk was fermented using two different starter cultures containing Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus acidophilus and Bifidobacterium longum at inoculation rates of 0.1 and 0.2%. Rheological parameters were determined and a texture profile analysis was carried out. Yogurts presented different rheological behaviors according to the treatment used, which could be attributed to structural phenomena. The combined HHP and heat treatment of milks resulted in yogurt gels with higher consistency index values than gels obtained from thermally treated milk. The type of starter culture and inoculation rate, providing different fermentation pathways, also affected the consistency index and textural properties significantly. The combined HHP and heat treatment of milks before fermentation, and an inoculation rate of 0.1% (for both cultures), led to desirable rheological and textural properties in yogurt, which presented a creamy and thick consistency that does not require the addition of stabilizers.

High hydrostatic pressure processing on microstructure of probiotic low-fat yogurt

The effect of milk processing on the microstructure of probiotic low-fat yogurt was studied. Skim milk fortified with skim milk powder was subjected to three treatments prior to innoculation: thermal treatment at 85 degrees C for 30 min, high hydrostatic pressure at 676 MPa for 5 min, and combined treatments of high hydrostatic pressure (HHP) and heat. The processed milk was then fermented by using two different starter cultures containing Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus acidophilus, and Bifidobacterium longum. The microstructure of heat-treated milk yogurt had fewer interconnected chains of irregularly shaped casein micelles, forming a network that enclosed the void spaces. on the other hand, microstructure of HHP yogurt had more interconnected clusters of densely aggregated protein of reduced particle size, with an appearance more spherical in shape, exhibiting a smoother more regular surface and presenting more uniform size distribution. The combined HHP and heat milk treatments led to compact yogurt gels with increasingly larger casein micelle clusters interspaced by void spaces, and exhibited a high degree of cross-linking. The rounded micelles tended to fuse and form small irregular aggregates in association with clumps of dense amorphous material, which resulted in improved gel texture and viscosity. (C) 2007 Elsevier Ltd. All rights reserved.

Optimisation of High Hydrostatic Pressure Processing of Pêra Rio Orange Juice

The influence of high hydrostatic pressure (HHP) on Pêra Rio orange juice was investigated using response surface methodology. A central composite design was used to evaluate the effects of three processing conditions (independent variables), namely pressure (100-600 MPa), temperature (30-60 °C) and time (30-360 s), on the native microflora and pectin methylesterase (PME) activity of orange juice. Analysis of variance showed that second-order polynomial models fitted well with the experimental data for PME residual activity (R2 = 0.9586, p < 0.001) and aerobic microorganism count (R2 = 0.9879, p < 0.001). The optimum HHP processing conditions to produce orange juice with PME residual activity of less than 20 % and low microorganism count (<2 log cycles CFU/mL) were 550 to 600 MPa, 55 to 60 °C and 330 to 360 s. © 2013 Springer Science+Business Media New York.

Effect of high hydrostatic pressure on ascorbic acid, phenolic compounds and antioxidant activity of pera rio orange juice

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

Adhesive performance of dentin bonding agents applied in vivo and in vitro. Effect of intrapulpal pressure and dentin depth

The purpose of this study was to evaluate the influence of intrapulpal pressure and dentin depth on bond strengths of an etch-and-rinse and a self-etching bonding agent to dentin in vitro and in vivo. Twenty-four pairs of premolars were randomly divided into four groups (n = 6) according to the dentin bonding agent, Single Bond and Clearfil SE Bond, and intrapulpal pressure, null or positive. Each tooth of the pair was further designated to be treated in vivo or in vitro. The intrapulpal pressure was controlled in vivo by the delivery of local anesthetics containing or not a vasoconstrictor, while in vitro, it was achieved by keeping the teeth under hydrostatic pressure. Class I cavities were prepared and the dentin bonding agents were applied followed by incremental resin restoration. For the teeth treated in vitro, the same restorative procedures were performed after a 6 month-storage period. Beams with I mm 2 cross-sectional area were prepared and, microtensile tested. Clearfil SE Bond was not influenced by any of the variables of the study, while bond strengths produced in vitro were significatly higher for Single Bond. Overall, lower bond strengths were produced in deep dentin, which reached statistical significance when Single Bond was applied under physiological or simulated intrapulpal pressure. In conclusion, in vitro bonding may overestimate the immediate adhesive performance of more technique-sensitive dentin bonding systems. The impact of intrapulpal pressure on bond strength seems to be more adhesive dependent than dentin morphological characteristics related to depth. (C) 2007 Wiley Periodicals, Inc.

Pressure-induced phase transitions in Zr-rich PbZr1-xTixO3 ceramics

A Raman study of structural changes in the Zr-rich PbZr1-x TixO3 (PZT) system under hydrostatic pressures up to 5.0 GPa is presented. We observe that externally applied pressure induces several phase transitions in PZT ceramics among phases with orthorhombic (Ao), rhombohedral low-temperature (RLT), and rhombohedral high-temperature (RHT) symmetries (all found in PZT at ambient pressure and room temperature). Each of the compositions investigated (0.02 ≤ x ≤ 0.14) exhibits a high-pressure phase with orthorhombic (OI′) symmetry. We further report a detailed study of the pressure dependence of Raman frequencies to elucidate the phase transitions and to provide a set of pressure coefficients for the high-pressure phases.

High-resolution thermal expansion measurements under helium-gas pressure

We report on the realization of a capacitive dilatometer, designed for high-resolution measurements of length changes of a material for temperatures 1.4K ≤ T ≤ 300K and hydrostatic pressure P ≤ 250MPa. Helium ( 4He) is used as a pressure-transmitting medium, ensuring hydrostatic-pressure conditions. Special emphasis has been given to guarantee, to a good approximation, constant-pressure conditions during temperature sweeps. The performance of the dilatometer is demonstrated by measurements of the coefficient of thermal expansion at pressures P ≃ 0.1MPa (ambient pressure) and 104MPa on a single crystal of azurite, Cu 3(CO 3) 2(OH) 2, a quasi-one-dimensional spin S = 1/2 Heisenberg antiferromagnet. The results indicate a strong effect of pressure on the magnetic interactions in this system. © 2012 American Institute of Physics.

Correlação da atividade de lactato desidrogenase e concentração de lactato com a classificação de efusões em cães

As efusões são problemas clínicos frequentes e que ocorrem em consequência de uma enfermidade que culmine com diminuição da pressão coloidosmótica intravascular, elevação da pressão hidrostática local, aumento da permeabilidade vascular e/ou comprometimento da drenagem realizada pelos vasos linfáticos. Dessa maneira, a avaliação laboratorial desse fluido torna-se relevante para que, em conjunto com os sinais clínicos apresentados pelo paciente, possa ser firmado um possível diagnóstico e instituída ação terapêutica adequada. Assim sendo, a classificação de uma efusão em transudato ou exsudato torna-se um dos pontos críticos para a elucidação do diagnóstico e condução do caso clínico. em Medicina Veterinária, o método tradicional de classificação de uma efusão é baseado na contagem celular e na concentração de proteínas do fluido. Contudo, diversos estudos evidenciam que tais parâmetros não são suficientes para a correta classificação de todas as efusões. Assim, o presente estudo foi conduzido com o objetivo de verificar a correlação de outros parâmetros bioquímicos com a diferenciação das efusões transudativas e exsudativas e, para tal, foram avaliadas as atividades de lacatato desidrogenase (LDH) das efusões, a relação de sua atividade fluido/soro, concentração de lactato das efusões, o gradiente de concentração de lactato do soro para o fluido e a concentração de proteínas das efusões. Os resultados obtidos permitiram observar que a atividade de LDH, a relação LDH efusão/soro, a concentração de lactato e o gradiente de concentração de lactato soro/efusão apresentam diferença estatisticamente significativa (P<0,05), bem como alta correlação com a classificação de uma efusão exsudativa.

Effect of milk treatment on acidification, physicochemical characteristics, and probiotic cell counts in low fat yogurt

The effect of milk treatment (heat, high hydrostatic pressure - HHP, or combined heat and HHP) on acidification, physicochemical characteristics, and probiotic cell counts in low fat yogurt was studied. All samples were analyzed for fermentation time, pH, titratable acidity, total solids, water-holding capacity, syneresis, Hunter L*, a*, and b* values, Streptococcus thermophilus, Lactobacillus delbrueckii ssp bulgaricus, L. acidophilus, and Bifidobacterium longum. The application of HHP combined with thermal treatment resulted in yogurt gels with attractive physicochemical characteristics and high water-holding capacity. In addition to this, the milk treatment did not affect the probiotic bacteria growth. The balance of strains in the starter culture and level of inoculation influenced the yogurt fermentation and properties. The use of combined heat and HHP to treat milk before yogurt fermentation could be an alternative process for obtaining high quality, additive-free healthy products.

Reactores aeróbios de lecho fluidizado trifásico con circulación interna: Caracterización hidrodinámica y del soporte

Aerobic internal-loop reactors use active biomass attached in a supporting media (biofilm) with the advantage of retaining a big biomass concentration in a small physical space, removing carbonaceous matter and nitrogen in only one reactor. Liquid circulation occurs due to hydrostatic pressure difference produced by air injection in the riser. In biphasic conditions liquid circulation velocities, gas holdup and oxygen transfer coefficient in four different reactor configurations were studied. For the three-phase conditions, the same parameters in just one of those configurations were evaluated. Also, there were three granular supporting media characterized. On the other hand, the relationship between internal and external tube areas and supporting media concentrations influence the liquid velocity, gas holdup and oxygen mass transfer values and some important supporting media characteristics were observed and compared.

Coeficiente de operación de un sistema formado por un refrigerador doméstico acoplado a un acumulador de agua caliente para la recuperación de energía

An experimental apparatus containing a domestic refrigerator coupled to a vertical hot water storage tank was used for energy recovery. The original condenser of the refrigerator was maintained, but modified with a concentric tubes heat exchanger with countercurrent water and refrigerating gas flows. The coefficient of performance for the heat pump is calculated by the ratio of energy in the heat storage and the electric power consumed by the domestic refrigerator compressor. The results show that the increasing of hydrostatic pressure in the storage tank increases the water flow rate and the coefficient of performance. The proposed device also reduces the heat dissipation to the surroundings. This is more important in small confinements found in low-cost houses.

Impacto da tecnologia de alta pressão hidrostática sobre a qualidade do suco de laranja

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

Levantamento de coeficientes de desempenho de armazenador térmico associado a refrigerador doméstico modificado

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Análise estrutural de um ferramentador pelo método dos elementos finitos

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)