Fat reduction in the formulation of frankfurter sausages using inulin and pectin

The aim of this study was to evaluate the influence of different concentrations of inulin and pectin as fat substitutes on the chemical composition, texture, and sensory acceptance of frankfurter sausages. Six treatments were evaluated to test fat replacement: control (T0); low fat control (T1); low fat with 15% inulin (T2); low fat with 30% inulin (T3); low fat with 7.5% inulin and 7.5% pectin (T4); and low fat with 15% inulin and 15% pectin (T5). The addition of fibers increased the yield (T3 and T5; 98.96%), and the color parameters were slightly reduced (T3). Moisture (61.14%) and ashes (6.96%) of sausages with inulin and pectin were higher (T5), while shear force, hardness, fracturability, gumminess, and chewiness (T3 and T5) were slightly lower than those of the control. The addition of inulin (T2) increased the sensory acceptance of the sausages (5.75). Fat can be replaced with inulin and pectin in frankfurter sausages to produce healthy and functional products.

Forced-air, vacuum, and hydro precooling of cauliflower (Brassica oleracea L. var. botrytis cv. Freemont): Part II. Determination of quality parameters during storage

Cauliflower heads, which were precooled using four different methods including vacuum, forced-air, and high and low flow hydro precooling, were stored under controlled atmosphere and room conditions. Controlled atmosphere conditions (CA) were as follows: 1°C temperature, 90 ± 5% relative humidity, and 0:21 [(%CO2:%O2) – (0:21) control] atmosphere composition. Room conditions (RC) were: 22±1°C temperature and 55-60% humidity. Various quality parameters of the cauliflower heads were assessed during storage (days 0, 7, 14, 21, 28, and 35) under controlled atmosphere and room conditions (days 0, 5, and 10). During storage, weight loss, deterioration rate, overall sensory quality score, hardness, and colour (L, a, b, C and α) were evaluated. In the present study, the strength and quality parameters of cauliflower under CA and RC conditions were obtained. Vacuum precooling was found to be most suitable method before cauliflower was submitted to cold storage and sent to market. Furthermore, the storage of cauliflower without precooling resulted in a significant decrease in quality parameters.

Effect of the addition of wheat fiber and partial pork back fat on the chemical composition, texture and sensory property of low-fat bologna sausage containing inulin and oat fiber

The objective of this work was to study the effect of adding wheat fiber and partial pork back fat on the quality characteristics of bologna sausage. The compound central rotating design was used with treatments containing fixed levels of inulin (5%) and oat fiber (1%) and variable levels of wheat fiber (0-4%) and pork back fat (0-10%). The pH and protein were similar in all the treatments, the fat was lower than the control treatment and the moisture content was higher than the control treatment (CF) without fibers. The wheat fiber increased the hardness and reduced cohesiveness and scores were given for overall impression. We found that it was possible to prepare low-fat bologna sausage with the addition of 6.58% fiber (5% inulin, 1% oat fiber and 0.58% wheat fiber), whilst retaining good sensory acceptability, thus reducing the pork back fat levels by between 25 and 42.75%.

Optimization of microwave drying conditions of two banana varieties using response surface methodology

AbstractOptimization of microwave drying conditions of Luvhele and Mabonde banana varieties were studied using response surface methodology. The drying was performed using a central composite rotatable design for two variables: microwave power level (100, 200 and 300 W) and drying time (40, 26, and 12 min.) for Luvhele; (100, 200 and 300 W) and (42, 27, and 12 min) for Mabonde. The colour and texture (hardness) data were analyzed using ANOVA and regression analysis. The fitness of the models obtained was good as the lack of fit for each of the models was not significant. The coefficient of determination R2 of the models was relatively high, hence the models obtained for the responses were adequate and acceptable. Drying conditions of 178.76 W, 12 min. drying time were found optimum for product quality at a desirability of 0.91 for Luvhele; while 127.67 W, 12 min. with a desirability of 0.86 was predicted for Mabonde. The result of this study could be used as a standard for microwave processing of Luvhele and Mabondebanana varieties.

Effect of different tumbling marination methods and time on the quality characteristics of prepared pork chops

AbstractThe combined effects of tumbling marination methods (Vacuum continuous tumbling marination, CT; Vacuum intermittent tumbling marination, IT) and effective tumbling time (4, 6, 8 and 10 h) on quality characteristics of prepared boneless pork chops were investigated. The results showed that regardless of tumbling time, CT method significantly increased the pH, product yield, cohesiveness, resilience, sensory tenderness and overall flavor (p<0.05) compared with IT method, and CT method also significantly decreased the pressing loss, cooking loss, shear force value (SFV), hardness and chewiness (p<0.05) compared with IT method. With the effective tumbling time increasing from 4 h to 10 h, the product yield and sensory attributes of prepared pork chops increased at first and then decreased, whereas the pressing loss, cooking loss, SFV, hardness and chewiness decreased at first and then increased. Additionally, an interaction between CT method and effective tumbling time was also observed. These results suggested that CT method of 8 h obtained the best quality characteristics of prepared pork chops, which should be adopted.

Effects of whole-wheat flour and bordeaux grape pomace (Vitis labrusca L.) on the sensory, physicochemical and functional properties of cookies

Abstract Grape pomace, which is derived from the skin and seeds, is the residue from the production of grape juice and wine. It corresponds to up to 20% of the total volume and it contains a high level of dietary fibers and bioactive compounds. In the Brazilian market, there is no product containing grape pomace as a replacement for conventional wheat flour. Thus, this study aimed to assess the effects of whole-wheat flour and organic Bordeaux grape pomace (Vitis labrusca L.) on the sensory, physicochemical and functional properties of cookies using response surface methodology (RSM). The regression models indicated that the addition of whole-wheat and organic grape pomace decreased (p < 0.0001) the water activity and significantly increased the content of fibers, hardness, brittleness, antioxidant activity and total phenolic content of the cookies. The RSM models presented suitable R2 and R2adj values (> 65% of explained data variability), except for brittleness. The sensory evaluation results revealed that no significant differences (p > 0.05) were observed for the cookie samples, implying that the addition of grape pomace and whole-wheat flour did not negatively affect the preference of cookies.

Effect of different proportions of brea gum in the functional characteristics of wheat flour starch: impact on the physical quality of bread

The aim of this work was to study the changes induced by BG in the behaviour of wheat starch, and observe the influence of these variations on the quality of a basic white bread. The effect of four BG addition levels in the wheat flour functional characteristics (WAI, WSI, and pasting properties) and bread quality (physical parameters, crumb grain structure, moisture and hardness) was investigated. The highest levels of BG (1% and 2%) decreased the peak viscosity, and increased the stability and setback of the flour. This was due to a lower gelatinization of the starch granules, caused by a competition for water between the hydrocolloid and starch. These changes influenced the bread quality. The loaves added with 1% and 2% of BG presented smaller alveoli: this resulted in more compact, hard and less airy crumbs. Nevertheless, the moisture of the samples at 1% and 2% of added gum was higher than the control bread. However, the incorporation of BG at 0.5% did not affect the pasting parameters and bread quality, but increased moisture of crumb, so this concentration would be most recommended for baking, since higher humidity could favour the shelf- life of the product.

Assessing the use of frozen pork meat in the manufacture of cooked ham

This study aimed to evaluate the effects of slow (–18 °C) and fast freezing (liquid nitrogen) of pork meat, and the use of exudate released upon thawing, on the physicochemical, color, rheological, microbiological, histological, and sensory characteristics of cooked ham. The meat samples were frozen at –18 °C and thawed after 22 weeks for the production of cooked ham. No significant difference was observed regarding physicochemical, color and microbiological parameters or in sensory acceptance. The hardness and chewiness parameters showed significant differences when compared to the control sample (ham made from chilled meat). Light microscopy of cooked ham samples showed that changes in the tissues were caused by freezing and thawing the meat. The effect of exudate was significant on the sodium content and compression force parameters, but this difference was not perceived in the sensory analysis, confirming that frozen pork meat can be used to produce cooked ham without loss of quality.

Effect of adding flours from marolo fruit (Annona crassiflora Mart) and jerivá fruit (Syagrus romanzoffiana Cham Glassm) on the physicals and sensory characteristics of food bars

Abstract The marolo (Annona crassiflora Mart.) and jerivá (Syagrus romanzoffiana Cham Glassm) fruits grow in the Cerrado biome, and have important sensory and nutritional characteristics. These fruits are eaten fresh or processed and embedded in ice cream, candy, juices, and liquors. However, their use is very limited and is localized exclusively to their native region. The aim of this study was to evaluate the use of these fruits in food consumer products to improve the nutritional patterns of consumers and extend knowledge thereof. To do this, different levels (0%, 5%, 10%, 15%, and 20%) of flour derived from the marolo and jerivá fruits were incorporated into food bars, which were then characterized in terms of their physical of the texture (TPA), porosity, color and sensorial properties. The food bars enriched with marolo and jerivá flours had an intense yellow color and increased hardness relative to the control bars; the porosity of the bars progressively decreased as the amount of flour added increased. The sensorial analysis in the snack bars developed added with the fruits flour no was influence by incorporation this component, showed good averages for the scores evaluated.

Simulation and material calibration of ultra high strength steel (UHSS) S960 welded joint under static tensile test utilizing finite element method (FEM)

The aim of this work was to calibrate the material properties including strength and strain values for different material zones of ultra-high strength steel (UHSS) welded joints under monotonic static loading. The UHSS is heat sensitive and softens by heat due to welding, the affected zone is heat affected zone (HAZ). In this regard, cylindrical specimens were cut out from welded joints of Strenx® 960 MC and Strenx® Tube 960 MH, were examined by tensile test. The hardness values of specimens’ cross section were measured. Using correlations between hardness and strength, initial material properties were obtained. The same size specimen with different zones of material same as real specimen were created and defined in finite element method (FEM) software with commercial brand Abaqus 6.14-1. The loading and boundary conditions were defined considering tensile test values. Using initial material properties made of hardness-strength correlations (true stress-strain values) as Abaqus main input, FEM is utilized to simulate the tensile test process. By comparing FEM Abaqus results with measured results of tensile test, initial material properties will be revised and reused as software input to be fully calibrated in such a way that FEM results and tensile test results deviate minimum. Two type of different S960 were used including 960 MC plates, and structural hollow section 960 MH X-joint. The joint is welded by BöhlerTM X96 filler material. In welded joints, typically the following zones appear: Weld (WEL), Heat affected zone (HAZ) coarse grained (HCG) and fine grained (HFG), annealed zone, and base material (BaM). Results showed that: The HAZ zone is softened due to heat input while welding. For all the specimens, the softened zone’s strength is decreased and makes it a weakest zone where fracture happens while loading. Stress concentration of a notched specimen can represent the properties of notched zone. The load-displacement diagram from FEM modeling matches with the experiments by the calibrated material properties by compromising two correlations of hardness and strength.

Weldability of high strength aluminium alloys

The need for reduced intrinsic weight of structures and vehicles in the transportation industry has made aluminium research of interest. Aluminium has properties that are favourable for structural engineering, including good strength-to-weight ratio, corrosion resistance and machinability. It can be easily recycled saving energy used in smelting as compared to steel. Its alloys can have ultimate tensile strength of up to 750 MPa, which is comparable to steel. Aluminium alloys are generally weldable, however welding of high strength alloys like the 7xxx series pose considerable challenges. This paper presents research on the weldability of high strength aluminium alloys, principally the 7xxx series. The weldability with various weld processes including MIG, TIG, and FSW, is discussed in addition to consideration of joint types, weld defects and recommendations for minimizing or preventing weld defects. Experimental research was carried out on 7025-T6 and AW-7020 alloys. Samples were welded, and weld cross sections utilized in weld metallurgy studies. Mechanical tests were carried out including hardness tests and tensile tests. In addition, testing was done for the presence of Al2O3 on exposed aluminium alloy. It was observed that at constant weld heat input using a pulsed MIG system, the welding speed had little or no effect on the weld hardness. However, the grain size increased as the filler wire feed rate, welding current and welding speed increased. High heat input resulted in lower hardness of the weld profile. Weld preheating was detrimental to AW- 7020 welds; however, artificial aging was beneficial. Acceptable welds were attained with pulsed MIG without the removal of the Al2O3 layer prior to welding. The Al2O3 oxide layer was found to have different compositions in different aluminium alloys. These findings contribute useful additional information to the knowledge base of aluminium welding. The application of the findings of this study in welding will help reduce weld cost and improve high strength aluminium structure productivity by removing the need for pre-weld cleaning. Better understanding of aluminium weld metallurgy equips weld engineers with information for better aluminium weld design.

Suurlujuusterästen hitsausliitoksen muutosvyöhykkeen metallurgiset muutokset

Tässä kandidaatintyössä käsitellään suurlujuusteräksiä ja niiden hitsausta, keskittyen varsinkin hitsauksessa perusaineeseen syntyvään muutosvyöhykkeeseen. Työn alkuosio on suoritettu kirjallisuustutkimuksena ja siinä käydään läpi yleisesti suurlujuusterästen määrittelyä, valmistustapoja, hitsausta ja hitsaukseen liittyviä erityisnäkökohtia. Työn loppuosassa on tutustuttu suurlujuusteräksiä hitsattaessa syntyvään muutosvyöhykkeeseen koehitsien avulla. Suurlujuusteräksille ei ole luotu yleistä standardisoitua määrittelyasteikkoa, mutta teräksiä aletaan usein pitämään suurlujuusteräksinä kun niiden myötöraja ylittään 460–550 MPa. Tällaisia teräksiä voidaan valmistaa pääasiassa joko nuorruttamalla, termomekaanisesti valssaamalla tai suorakarkaisemalla. Valmistustavalla on suuri vaikutus teräksen hitsattavuuteen. Nuorrutetuille teräksille hitsattaessa muodostuvan muutosvyöhykkeen karkearakeisen osion raekoko voi kasvaa huomattavasti varsinkin suurempia lämmöntuonteja käytettäessä ja täten aiheuttaa merkittävääkin kovuuden kasvua, kuten myös tämän kandidaatintyön koehitseissä havaittiin. Termomekaanisesti valmistetuilla teräksillä ei vastaavanlaista kovuuden kasvua yleensä ilmene. Valmistustavasta riippumatta suurlujuusterästen mekaaniset ominaisuudet vaikuttaisivat heikentyvän kyseisellä vyöhykkeellä suurempia lämmöntuonteja käytettäessä. Suurlujuusterästen hitsausliitosten laatua pyritäänkin parantamaan jatkuvasti esimerkiksi kehittämällä materiaaleista paremmin hitsattavia ja hitsausprosesseista paremmin suurlujuusteräksien erityistarpeita huomioivia.

Ultralujan teräksen kaarijuotto

Tässä diplomityössä tutkitaan ultralujan rakenneteräksen kaarijuotolla valmistettujen liitosten väsymiskestävyyttä. Tutkittavat liitokset ovat kuormaa kantamattomia X-liitoksia. Tutkinnassa vertaillaan puhtaasti juottamalla valmistettua liitosta hitsauksen ja juoton kombinaatioliitokseen, jossa pohjapalkona toimivan hitsin rajaviivalle on juotettu lisäpalko. Kaarijuottoa esitellään yleisesti liittämismenetelmänä. Ultralujaa rakenneterästä esitellään yleisesti ja tarkastellaan sen metallurgista käyttäytymistä sekä juotettaessa, että hitsattaessa. Tutkimuksessa tehtiin kaikkiaan 21 väsytystestiä. Väsytystestit muodostuivat kolmesta eri koekappalesarjasta. Ensimmäisen ja toisen sarjan koekappaleet tehtiin juottamalla, eri lisäaineilla. 3. sarjassa pienat hitsattiin, jonka jälkeen hitsin rajaviivalle tehtiin juotto. Kappaleiden geometriat mitattiin ennen testejä, ja osasta kappaleista mitattiin jäännösjännitykset. Kappaleista otettiin hieitä, joista tehtiin kovuusmittaukset ja suoritettiin makro- ja mikrotason tarkastelua liitosprosessin lämmöntuonnin vaikutuksesta. Väsytyskokeiden perusteella kappaleille määritettiin nimelliset ja rakenteelliset väsymisluokat. Tuloksista piirrettiin S-N –käyrät. Liitoksista tehtiin FEA-mallit, joista määritettiin liitoksen rajaviivalle muodostuva jännitys ja 2. sarjan koekappaleiden laskennalliset kestoiät. 1. sarjan juotoksissa oli ongelmana juotoksen tarttuvuus teräksen pintaan. 2. sarjan koetulokset olivat kaikkein parhaita. 3. sarjan kombinaatioliitokset ylsivät kohtalaisiin väsymisluokkiin. 2. sarjan koetulosten perusteella kaarijuotossa on potentiaalia ultralujan rakenneteräksen liittämismenetelmänä. Jatkotutkimuksen tarve on kuitenkin laaja. Tämä työ osoitti, että kaarijuottaminen voi olla vaativa liittämisprosessi, sillä toimiakseen se vaatii varsin tarkat parametrit, ja lisäksi prosessi on melko herkkä olosuhdemuutoksille.

The mechanism of the regulation of energy distribution between photosystems 1 and 2 in the cyanobacterium Synechococcus sp. strain PCC 7002 /

Cyanobacteria are able to regulate the distribution of absorbed light energy between photo systems 1 and 2 in response to light conditions. The mechanism of this regulation (the state transition) was investigated in the marine cyanobacterium Synechococcus sp. strain PCC 7002. Three cell types were used: the wild type, psaL mutant (deletion of a photo system 1 subunit thought to be involved in photo system 1 trimerization) and the apcD mutant (a deletion of a phycobilisome subunit thought to be responsible for energy transfer to photo system 1). Evidence from 77K fluorescence emission spectroscopy, room temperature fluorescence and absorption cross-section measurements were used to determine a model of energy distribution from the phycobilisome and chlorophyll antennas in state 1 and state 2. The data confirm that in state 1 the phycobilisome is primarily attached to PS2. In state 2, a portion of the phycobilisome absorbed light energy is redistributed to photo system 1. This energy is directly transferred to photo system 1 by one of the phycobilisome terminal emitters, the product of the apcD gene, rather than via the photo system 2 chlorophyll antenna by spillover (energy transfer between the photo system 2 and photo system 1 chlorophyll antenna). The data also show that energy absorbed by the photo system 2 chlorophyll antenna is redistributed to photo system 1 in state 2. This could occur in one of two ways; by spillover or in a way analogous to higher plants where a segment of the chlorophyll antenna is dissociated from photo system 2 and becomes part of the photo system 1 antenna. The presence of energy transfer between neighbouring photo system 2 antennae was determined at both the phycobilisome and chlorophyll level, in states 1 and 2. Increases in antenna absorption cross-section with increasing reaction center closure showed that there is energy transfer (connectivity) between photosystem 2 antennas. No significant difference was shown in the amount of connectivity under these four conditions.

The crystal and molecular structure of 18-Crown-6 HgC12 and 18-Crown-6 Cdc12

Hg(18-Crown-6)C12 and Cd(18-Crown-6)C12 are isostructura1, space group Cl~ Z = 2. For the mercury compound, a = 10.444(2) A° , b = 11. 468(1) A° , c = 7.754(1) A° , a = 90.06(1)°, B = 82.20(1)°, Y = 90.07(1)°, Dobs = 1.87, Dca1c = 1.93, V = 920.05 13, R = 4.66%. For the cadmium compound, 000 a = 10.374(1) A, b = 11.419(2) A, c = 7.729(1) A, a = 89.95(1)°, B = 81.86(2)°, Y = 89.99(1)°, Dobs = 1.61, Dcalc = 1.64, V = 906.4613, R = 3.95%. The mercury and cadmium ions exhibit hexagonal bipyramidal coordination, with the metal ion located on a centre of symmetry in the plane of the oxygen atoms. The main differences between the two structures are an increase in the metal-oxygen distance and a reduction in the metalchloride distance when the central ion changes from Cd2+ to Hg2+. These differences may be explained in terms of the differences in hardness or softness of the metal ions and the donor atoms.