The effect of pre- and postharvest calcium applications on 'Hayward' kiwifruit storage ability

The benefits of calcium applications pre and postharvest on fruit storage ability have been mentioned in the bibliography. It was objective of this work to study the effect of calcium preharvest application in two different forms and calcium chloride application postharvest on 'Hayward' kiwifruit storage ability. Kiwifruit vines were sprayed with 0.03% CaCl2 or 0.03% CaO at one, three and four months before harvest. The control did not have any treatment. After harvest, half fruits were dipped for 2 min in a solution of 1% CaCl2, left to dry and stored at 0 degrees C. The other half was stored at the same temperature without any treatment. The commercial yield was not affected by treatments. During storage, fruits dipped in 1% CaCl2 softened slower and than fruits not treated. Weight loss was higher in fruits treated with CaO preharvest. SSC showed a significant decrease in fruits sprayed with CaO from 4 to 6 months storage. This work suggests that immersion of kiwifruit in 1% CaCl2 postharvest benefits storage life capacity; preharvest spraying with CaCl2 seems to be better than with CaO. However, we have to try higher calcium concentrations in order to get better results in storage ability but, without causing toxicity on the vines.

The effect of calcium applications on kiwifruit quality preservation during storage

It is well known that calcium increases storage life of many fruits. This study investigated the effect of vine calcium application, as well as postharvest application on storage behaviour of 'Hayward' kiwifruit. Three applications of 0.03% CaCl2 or CaO were made in June, July and September. After harvest half of the fruit from sprayed vines were dipped in a solution of 2% CaCl2; the other fruit were untreated. All fruit were then stored at 0 degrees C and relative humidity of about 90-95%. Results for fruit of the size range 85-105 g are discussed. Kiwifruit dipped in 2% CaCl2 postharvest maintained higher firmness through storage than undipped fruit, but soluble solids content was only slightly lower after storage. This suggests that postharvest dipping of kiwifruit in 2% CaCl2 benefits storage life. The concentrations of 0.03% CaCl2 (Antistip) or 0.03% CaO (Chelal) used in vine applications seem to be too low and higher concentrations should be tried.

Erosive potential of sugar-free hard candies dissolved in water and artificial saliva

Aim: To compare the acidity of sugar-free hard candies dissolved in water and artificial saliva. Methods: Sugar-free Flopi Florestal hard candies (grape, strawberry, cherry, orange, ginger, lemon balm, fennel) were selected and grouped in 2 groups: G-1 (candies dissolved in distilled water) and G-2 (candies dissolved in artificial saliva). Candies were triturated with a porcelain pestle, yielding two samples of 20 g. Samples were dissolved in 120 mL distilled water (G-1) and 120 mL artificial saliva (20 mM NaHCO3, 3 mM NaH2PO4.H2O and 1 mM CaCl2.2H2O) (G-2), obtaining three samples of 30 mL for each of the flavors and groups. pH was measured using potentiometer and combined glass electrode. Titratable acidity was evaluated by adding 100 μL 1M NaOH aliquots until reaching pH 5.5. For statistical analysis, analysis of variance (ANOVA) was used. Means were compared by the Tukey test at 5% significance level (p<0.05) Results: All flavors of G-1 showed pH values below 5.5. Comparison of groups in the same flavor showed a significant increase in pH in flavors of G-2. Comparison of the titratable acidity between G-1 and G-2, showed that fruit flavors were significantly different from each other, with reduced acidity in G-2. Conclusions: All evaluated candies are acid, and dilution in artificial saliva raised their pH and lowered their titratable acidity, reducing their erosive potential.

Desenvolvimento de um sistema misto de pasta à base de geopolímero e cimento portland para correção de perda de circulação

The materials engineering includes processes and products involving several areas of engineering, allowing them to prepare materials that fulfill the needs of various new products. In this case, this work aims to study a system composed of cement paste and geopolymers, which can contribute to solving an engineering problem that directly involves the exploitation of oil wells subject to loss of circulation. To correct it, has been already proposed the use of granular materials, fibers, reducing the drilling fluid or cement paste density and even surface and downhole mixed systems. In this work, we proposed the development of a slurry mixed system, the first was a cement-based slurry and the second a geopolymer-based slurry. The cement-based slurry was formulated with low density and extenders, 12.0 ppg (1.438 g/cm ³), showing great thixotropic characteristics. It was added nano silica at concentrations of 0.5, 1.0 and 1.5 gps (66.88, 133.76 and 200.64 L/m3) and CaCl2 at concentrations of 0.5, 1, 0 and 1.5%. The second system is a geopolymer-based paste formulated from molar ratios of 3.5 (nSiO2/nAl2O3), 0.27 (nK2O/nSiO2), 1.07 (nK2O/nAl2O3) and 13.99 (nH2O/nK2O). Finally, we performed a mixture of these two systems, for their application for correction of circulation lost. To characterize the raw materials, XRD, XRF, FTIR analysis and titration were performed. The both systems were characterized in tests based on API RP10B. Compressive strength tests were conducted after curing for 24 hours, 7 and 28 days at 58 °C on the cement-based system and the geopolymer-based system. From the mixtures have been performed mixability tests and micro structural characterizations (XRD, SEM and TG). The results showed that the nano silica, when combined with CaCl2 modified the rheological properties of the cement slurry and from the concentration of 1.5 gpc (200.64 L / m³) it was possible to obtain stable systems. The system mixture caused a change in the microstructure of the material by favoring the rate of geopolymer formation to hinder the C3S phase hydration, thus, the production of CSH phases and Portlandite were harmed. Through the mixability tests it can be concluded that the system, due to reduced setting time of the mixture, can be applied to plug lost circulation zones when mixed downhole

The effect of pre- and postharvest calcium applications on 'Hayward' kiwifruit storage ability

The benefits of calcium applications pre and postharvest on fruit storage ability have been mentioned in the bibliography. It was objective of this work to study the effect of calcium preharvest application in two different forms and calcium chloride application postharvest on 'Hayward' kiwifruit storage ability. Kiwifruit vines were sprayed with 0.03% CaCl2 or 0.03% CaO at one, three and four months before harvest. The control did not have any treatment. After harvest, half fruits were dipped for 2 min in a solution of 1% CaCl2, left to dry and stored at 0 degrees C. The other half was stored at the same temperature without any treatment. The commercial yield was not affected by treatments. During storage, fruits dipped in 1% CaCl2 softened slower and than fruits not treated. Weight loss was higher in fruits treated with CaO preharvest. SSC showed a significant decrease in fruits sprayed with CaO from 4 to 6 months storage. This work suggests that immersion of kiwifruit in 1% CaCl2 postharvest benefits storage life capacity; preharvest spraying with CaCl2 seems to be better than with CaO. However, we have to try higher calcium concentrations in order to get better results in storage ability but, without causing toxicity on the vines.

The effect of calcium applications on kiwifruit quality preservation during storage

It is well known that calcium increases storage life of many fruits. This study investigated the effect of vine calcium application, as well as postharvest application on storage behaviour of 'Hayward' kiwifruit. Three applications of 0.03% CaCl2 or CaO were made in June, July and September. After harvest half of the fruit from sprayed vines were dipped in a solution of 2% CaCl2; the other fruit were untreated. All fruit were then stored at 0 degrees C and relative humidity of about 90-95%. Results for fruit of the size range 85-105 g are discussed. Kiwifruit dipped in 2% CaCl2 postharvest maintained higher firmness through storage than undipped fruit, but soluble solids content was only slightly lower after storage. This suggests that postharvest dipping of kiwifruit in 2% CaCl2 benefits storage life. The concentrations of 0.03% CaCl2 (Antistip) or 0.03% CaO (Chelal) used in vine applications seem to be too low and higher concentrations should be tried.

Mesoporous mixed Nb2O5-ZrO2 catalysts for dehydration of glucose into 5-hydroxymethylfurfural

Biomass is the world’s most important renewable carbon source, whose major component, carbohydrates, can be valorized by transformation into biofuels and high value-added chemicals. Among the latter, 5-hydroxymethylfurfural (HMF), obtained by C6 carbohydrates dehydration, is a versatile and key intermediate for the production of a large spectrum of biobased chemicals. Different catalytic systems have been evaluated for HMF production, mostly based on heterogeneous catalysis as alternative to the use of conventional mineral acids [1]. Moreover, niobium oxide has shown interesting properties as acid catalyst for dehydration of sugars [2-3]. On the other hand, the high surface area and large pore size of mesoporous solids make them suitable for many catalytic processes. In the present work, the dehydration of glucose to HMF has been evaluated by using different mesoporous mixed Nb2O5-ZrO2 in a biphasic water–Methyl Isobutyl Ketone (MIBK) solvent system to avoid the HMF degradation. Different experimental parameters, such as reaction temperature and time, as well as the addition of CaCl2 have been studied in order to maximize the HMF yield.N2 adsorption-desorption isotherms have corroborated the mesostructured character of catalysts, being all isotherms of Type IV according to the IUPAC classification. BET surface area decreases for catalysts with higher Zr content (Table 1). Likewise, pore volume and average pore diameter values diminish after Zr incorporation. Concerning the acid properties, a clear correlation between Nb and acidity can be observed, in such a way that total acidity, as deduced from NH3-TPD, decreases when the Zr content rises, and consequently the amount of Nb is reduced.These mesoporous Nb-Zr catalysts have been tested in the dehydration of glucose to HMF at 175 ºC under batch operation in aqueous solution, using MIBK as co-solvent. It can be observed that both glucose conversion and HMF yield increase with the Nb content, being maximum (90% and 36%, respectively) after 90 minutes for Nb2O5. This trend changes when CaCl2 is added to the reaction medium, improving the catalytic performance of mixed oxides and ZrO2, but Nb2O5 maintains similar results than without salt addition. This could be justified by the interaction between CaCl2 and Lewis acid sites, since zirconium oxide possesses a higher amount of this acid sites type.

Efeito da adição de cargas minerais leves na resistência mecânica de grautes para cimentação de poços offshore

The preparation of cement slurries for offshore well cementing involves mixing all solid components to be added to the mixing water on the platform. The aim of this work was to study the formulation of pre-prepared dry mixtures, or grouts, for offshore oilwell cementing. The addition of mineral fillers in the strength of lightweight grouts applied for depths down to 400 m under water depths of 500 m was investigated. Lightweight materials and fine aggregates were selected. For the choice of starting materials, a study of the pozzolanic activity of low-cost fillers such as porcelain tile residue, microsilica and diatomaceous earth was carried out by X-ray diffraction and mechanical strength tests. Hardened grouts containing porcelain tile residue and microsilica depicted high strength at early ages. Based on such preliminary investigation, a study of the mechanical strength of grouts with density 1.74 g/cm3 (14.5 lb/gal) cured initially at 27 °C was performed using cement, microsilica, porcelain tile residue and an anti-foaming agent. The results showed that the mixture containing 7% of porcelain tile residue and 7% of microsilica was the one with the highest compressive strength after curing for 24 hours. This composition was chosen to be studied and adapted for offshore conditions based on testes performed at 4 °C. The grout containing cement, 7% of porcelain tile residue, 7% of active silica and admixtures (CaCl2), anti-foaming and dispersant resulted satisfactory rheology and mechanical strength after curing for 24 hours of curing

Study of Tenderization Method of Old Goat Meat

The objective of the study was to investigate the effectiveness of tenderization methods on several characteristics of goat meat.  A total of 6 goats (approximately 3 years of age) were used in the study.  The meat was obtained from the hind leg (m. biceps femoris).  Treatments were arranged in a Completely Randomized Design (CRD) with 6 replicates in each treatment.  The treatments were P0: control, P1: the meat was submerged in pineapple juice extract, P2: the meat was electrically stimulated, and P3: the meat was injected with CaCl2 solution.  The variables measured were tenderness (mm/g/s), pH, water holding capacity (%), cooking losses (%), moisture content (%) and dissolved protein content (μg/ml).  Data obtained were analyzed using Analysis of Variance and Least Significant Difference compare the differences between means.  The result showed that treatments significantly (P<0.01) affected the meat tenderness, pH and water holding capacity but not significantly (P>0.05) affected meat cooking losses, moisture content and dissolved protein.  It can be concluded that injection CaCl2 was more effective in improving the tenderness of old goat meat. . (Animal Production 7(2): 106-110 (2005) Key Words : Tenderization Method, Pineapple Juice Extract, Goat meat, CaCl2, Electrical Stimulation