Alteration of blue pigment in artificial iris in ocular prosthesis: Effect of paint, drying method and artificial aging

The artificial iris is the structure responsible for the dissimulation and aesthetics of ocular prosthesis. The objective of the present study was to evaluate the color stability of artificial iris of microwaveable polymerized ocular prosthesis, as a function of paint type, drying method and accelerated aging. A total of 40 discs of microwaveable polymerized acrylic resin were fabricated, and divided according to the blue paint type ( n = 5): hydrosoluble acrylic, nitrocellulose automotive, hydrosoluble gouache and oil paints. Paints where dried either at natural or at infrared light bulb method. Each specimen was constituted of one disc in colorless acrylic resin and another colored with a basic sclera pigment. Painting was performed in one surface of one of the discs. The specimens were submitted to an artificial aging chamber under ultraviolet light, during 1008 h. A reflective spectrophotometer was used to evaluate color changes. Data were evaluated by 3-way repeated-measures ANOVA and the Tukey HSD test (alpha = 0.05). All paints suffered color alteration. The oil paint presented the highest color resistance to artificial aging regardless of drying method. (C) 2010 British Contact Lens Association. Published by Elsevier Ltd. All rights reserved.

Effect of grape pre-drying and static pomace contact on physicochemical properties and sensory acceptance of Brazilian (Bordo and Isabel) red wines

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Ascorbic acid degradation kinetics in tomatoes at different drying conditions

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Role of enthalpy and entropy in moisture sorption behavior of pineapple pulp powder produced by different drying methods

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

Kinetics of osmotic dehydration and air-drying of pumpkins (Cucurbita moschata)

Kinetics of osmotic dehydration (OD) and effects of sucrose impregnation on thermal air-drying of pumpkin slices were investigated. A simplified model based on the solution of Fick's Law was used to estimate effective diffusion coefficients during OD and air-drying. In order to take into account shrinkage, average and variable thicknesses were considered. Pumpkin slices were dehydrated in sucrose solutions (40%, 50% and 60%, w/w, 27 degrees C. The effective water diffusion coefficients were higher than the sucrose, and low diffusivity dependence with solution concentration was observed. Samples non-treated and pre-treated in 60% osmotic solutions during one hour were dried in a hot-air-dryer at 50 and 70 degrees C (2 m/s) until equilibrium was achieved. Pre-treatment enhanced mass transfer during air-drying. Great volume reduction was observed in pre and non-treated dried samples. Using variable thickness in the model diminished the relative deviations between predicted and experimental OD and drying data. (C) 2007 Elsevier Ltd. All rights reserved.

Drying rates of Rubi grapes submitted to chemical pretreatments for raisin production

O objetivo deste trabalho foi selecionar o pré-tratamento químico mais apropriado para a secagem de uvas cv. Rubi para a produção de passas. Foram obtidas curvas de secagem convectiva com ar a 50ºC, em um secador de bandejas, para uvas submetidas a pré-tratamentos químicos com diferentes concentrações de carbonato de potássio e azeite de oliva, e diferentes tempos de imersão, de acordo com planejamentos fatoriais. Também foram obtidas curvas de secagem convectiva, para uvas pré-tratadas em suspensões aquosas de lecitina de soja, em várias concentrações de lecitina e diferentes tempos de imersão. O modelo de Page foi ajustado às curvas de secagem experimental, e os tempos de secagem calculados mostraram que o melhor pré-tratamento consistiu na imersão das uvas por 2 minutos, em uma emulsão de 5% de azeite de oliva e 6% de K2CO3, a 50ºC, o que resultou em tempos de secagem próximos aos do pré-tratamento com 2,5% de azeite de oliva, mas com um menor consumo dessa substância. Além disso, a imersão das uvas em uma suspensão aquosa de 2% de lecitina de soja, a 50ºC, por 5 minutos, resultou em um tempo de secagem total apenas levemente superior ao do pré-tratamento mais efetivo.

Effect of drying method on the adsorption isotherms and isosteric heat of passion fruit pulp powder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Comparison between freeze and spray drying to obtain powder Rubrivivax gelatinosus biomass

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

Drying study of siloxane-PPG nanocomposites

This is a study of the structural transformations occurring in hybrid siloxane-polypropyleneglycol (PPG) nanocomposites, with different PPG molecular weight, along the drying process. The starting materials are wet gels obtained by the sol-gel procedure using as precursor the 3-(trietoxysilyl)propylisocyanate (IsoTrEOS) and polypropylenglycol bis(2-amino-propyl-ether) (NH2-PPG-NH2). The shrinkage and mass loss measurements were performed using a temperature-controlled chamber at 50 degreesC. The nanostructural evolution of samples during drying was studied in situ by small angle x-ray scattering (SAXS). The experimental results demonstrate that the drying process is highly dependent on the molecular weight of polymer. After the initial drying stage, the progressive emptying of pores leads to the formation of a irregular drying front in gels prepared from PPG of high molecular weight, like 4000 g/mol. As a consequence, an increase of the SAXS intensity due to the increase of electronic density contrast between siloxane clusters and polymeric matrix is observed. For hybrids containing PPG of low molecular weight, the pore emptying process is fast, leading to a regular drying front, without isolated nanopockets of solvents. SAXS intensity curves exhibit a maximum, which was associated to the existence of spatial correlation of the silica clusters embedded in the polymeric matrix. The spatial correlation is preserved during drying. These results also reveal that the structural transformation during drying is governed by capillary forces and depends on the entanglement of polymer chains.

Influence of different drying methods on tbe rheological properties of raisins

The rheological parameters of raisins were obtained after three different drying methods: convective, osmo-convective and solar drying. Compression tests were applied to rehydrated samples by using a Texture Analyzer TAXT2i. A mathematical trick was used to determine the stress and area was calculated along the deformation. A power law model could adequately fit stress-true strain curves and parameters; K (measure of stiffness) and n (solid behavior index) were obtained as a function of water activity between 0.755 to 0.432. Results showed that these parameters were strongly dependent on water activity for all drying methods. The constant K, which indicates the resistance against deformation, increased with decreasing water activity. on the other hand, increasing water activity resulted in higher solid behavior indexes, showing a large deviation from the Hookean behavior.

Pesticide residues in plums from field treatment to the drying process

The fate of three pesticides (vinclozolin, dimethoate, cyproconazole) in plums, from field treatment to the drying process, was studied. Only vinclozolin showed measurable residue concentrations at harvest, while dimethoate was completely degraded after two weeks and cyproconazole was present at negligible levels just after treatment. During the drying process into prunes, the residues were not reduced during the fruit washing stage, but the drying stage led to complete elimination of vinclozolin residues.

Drying of persimmon: Mathematical model for diffusivity as a simultaneous function of moisture content and shrinkage

Fresh persimmon has a high moisture content (about 85% wet basis) making it highly perishable and requiring adequate drying conditions to obtain an acceptable dehydrated product. Drying kinetics of persimmon cv. Rama Forte was studied in a fixed bed dryer at temperatures ranging from 50 to 80 degreesC and air velocity of 0.8 m/s. Shrinkage during drying was described by a linear correlation with respect to water content. Evaluation of effective diffusivity as a function of moisture content, with undergoing shrinkage during drying was based on Fourier series solution of Fick's diffusion equation. Effective diffusivity values at moisture contents between 0.09 - 4.23 kg water/kg dry matter were found to be in the range of 2.6 x 10(-10) m(2)/s to 5.4 x 10(-10) m(2)/s, and its dependence on air drying temperature was represented by an Arrhenius type equation. Activation energy increased with decreasing water content in persimmons.

Investigation of food grain drying with pulsating air flows

In this article we investigate experimentally the potential of using pulsating flows for drying of food grains. A Rijke type oscillator with an electrical heater was used to dry batches of soybean grains. Drying temperatures were 60 degreesC. We observed a decrease on the drying time for pulsating flows when compared with the conventional non-pulsating regime. This decrease depended on sample initial moisture content and weight, and on final sample moisture content. (C) 2004 Elsevier B.V. Ltd.

Changes of density, thermal conductivity, thermal diffusivity, and specific heat of plums during drying

The thermal properties of plums (Prunus domestica) and prunes were investigated in the moisture content of 14.2-80.4% (wet basis) near room temperature (approximately 28 degrees C). The apparent density of the fruits increased from 1042.9 to 1460.0 kg/m(3), and the bulk density increased from 706.6 to 897.5 kg/m(3) as the plums were dried, following classical empirical models as a function of moisture content. It was found that specific heat, effective thermal diffusivity, and effective thermal conductivity of the prunes increased with the moisture content of the samples, which can be represented by using different empirical models.

Influence of drying conditions on ascorbic acid during convective drying of whole persimmons

Degradation kinetics of food constituents may be related to the matrix molecular mobility by glass transition temperature. Our objective was to test this approach to describe ascorbic acid degradation during drying of persimmons in an automatically controlled tray dryer with temperatures (40 to 70 degrees C) and air velocities (0.8 to 2.0 m/s) varying according a second order central composite design. The Williams-Landel-Ferry model was satisfactorily adjusted to degradation curves for both control strategies adopted-constant air temperature and temperature fixed inside the fruit. Degradation rates were higher at higher drying temperatures, independent of the necessary time to attain the desired moisture content.