Storage stability of cashew apple juice preserved by hot fill and aseptic processes

Cashew (Anacardium occidentale L.) apples from Pacajus, Ceará State, Brazil, were processed into high pulp content juice. The juice was packed either by hot fill or an aseptic process and evaluated for physical, physical-chemical, and sensorial changes during a 12-month storage period at room temperature. The results indicated that pH, soluble solids, total acidity, total sugar content and color did not change significantly during storage nor were affected by the type of filling. The sensorial analysis showed that juice acceptance remained high throughout the storage period regardless of the filling system. Differences in juice viscosity persisted between both processes.

Estabilidade do suco tropical de acerola (Malpighia emarginata d.c.) adoçado envasado pelos processos hot-fill e asséptico

Este trabalho objetivou avaliar a estabilidade do suco tropical de acerola adoçado, elaborado pelos processos hot fill (garrafas de vidro) e asséptico (embalagens cartonadas), com relação às alterações químicas e físico-químicas (pH, sólidos solúveis totais, acidez total titulável, cor, açúcares redutores, não redutores e totais), sensoriais e microbiológicas, durante 350 dias de armazenamento em condições similares às de comercialização (28 °C ± 2 °C). Ao final do experimento, constatou-se que as amostras de suco de ambos os processos mantiveram uma adequada estabilidade microbiológica. O suco do processo hot fill teve maior aceitação global, enquanto o do processo asséptico manteve, ao final dos 350 dias, a aceitação inicial. As amostras do processo asséptico apresentaram inicialmente melhor sabor em comparação com as do processo hot fill, no entanto, as do processo hot fill mantiveram o sabor estável, enquanto o sabor do suco do processo asséptico teve menor aceitação ao longo do armazenamento. Ainda foram observadas, alterações químicas e físico-químicas nos sucos de ambos os processos. Em geral, o processo hot fill foi o mais eficiente em manter a estabilidade do suco.

Assessing the benefits of domestic hot fill washing appliances

Washing machine and dishwasher appliance use accounts for approximately 10% of electricity demand in EU households. The majority of this demand is due to the operation of electric heating elements inside appliances. This paper investigates the potential benefits that can be realised by adding a hot fill connection to washing appliances, with respect to carbon emissions, demand side management and renewable energy integration. Initial laboratory testing of new hot and cold fill appliances has resulted in modifications to optimise hot fill intake, and a novel numerical model presents a method of characterising appliance electricity use in different configurations. In order to validate model findings and test the use of new hot fill appliances in situ, a pilot study has recorded appliances’ resource consumption at one-minute resolution in fourteen households. The addition of hot fill reduced the total dishwasher and washing machine electricity consumption by 38% and 67% respectively. Depending on how hot water is supplied to appliances it is estimated that hot fill use results in an annual household carbon saving of up to 147 kgCO2. Further to direct electricity reduction, hot fill appliances can offer a method of time shifting demand away from peak periods without inconveniencing occupants’ lifestyles.

Studio di contenitori in PET per riempimento a caldo nitro-hot-fill

Lo scopo di questa attività è approfondire le conoscenze sul processo di riempimento a caldo noto come nitro-hot-fill (NHF) utilizzato per contenitori in PET. Il nostro obiettivo è quello di simulare su scala di laboratorio il processo industriale al fine di ottimizzarne i parametri e aumentare la stabilità dei contenitori anche attraverso l’utilizzo di materie prime con caratteristiche migliorate utilizzando formulazioni adatte ai trattamenti a caldo. Il processo consiste nel riempimento della bottiglia ad una temperatura tra gli 80°/85°C, successivo al quale vi è l’iniezione di azoto al fine di evitare l’implosione durante il raffreddamento fino a temperatura ambiente. Questo settore del mercato è in forte crescita, molte bevande infatti hanno la necessità di un contenitore asettico; il processo di NHF ha il vantaggio di utilizzare il calore del prodotto stesso al fine di rendere la bottiglia sterile. Da qui nascono le criticità legate al processo, occorre prendere diversi accorgimenti al fine di rendere processabile in questo modo una bottiglia, infatti l’aumento di pressione interna dovuto all’iniezione di azoto si accompagna una temperatura vicina alla temperatura di transizione vetrosa. La nostra attività di ricerca ha focalizzato la propria attenzione sul design della bottiglia, sul processo di stiro-soffiaggio, sull’influenza dell’umidità assorbita nel PET, sul materiale utilizzato e su altri parametri di processo al fine di produrre contenitori in grado di resistere al riempimento NHF.

Chemical and physicochemical characteristics changes during passion fruit juice processing

Passion fruit is widely consumed due to its pleasant flavour and aroma acidity, and it is considered very important a source of minerals and vitamins. It is used in many products such as ice-cream, mousses and, especially, juices. However, the processing of passion fruit juice may modify the composition and biodisponibility of the bioactive compounds. Investigations of the effects of processing on nutritional components in tropical juices are scarce. Frequently, only losses of vitamin C are evaluated. The objective of this paper is to investigate how some operations of passion fruit juice processing (formulation/homogeneization/thermal treatment) affect this product's chemical and physicochemical characteristics. The results showed that the chemical and physicochemical characteristics are little affected by the processing although a reduction in vitamin C contents and anthocyanin, large quantities of carotenoids was verified even after the pasteurization stage.

Calucaltion of waste heat from hot rolled steel coils at SSAB and its recovery

Hot rolling process is heat input process. The heat energy in hot rolled steel coils can be utilized. At SSAB Strip Product Borlänge when the hot rolled steel coils came out of the hot rolling mill they are at the temperature range of 500°C to 800°C. Heat energy contained by the one hot rolled steel coil is about 1981Kwh whereas the total heat energy for the year 2008 is 230 GWh/year.The potential of heat is too much but the heat dissipation rate is too slow. Different factors on which heat dissipation rate depends are discussed.Three suggestions are proposed to collect the waste heat from hot rolled steel coils.The 2nd proposal in which water basin is suggested would help not only to collect the waste heat but to decrease in the cooling time.

Effects of hot and cold smoking processes on organoleptic properties, yield and composition of matrinxa fillet

Foi avaliado o efeito do processo de defumação a quente (45-90ºC/5 horas) e a frio (27-45ºC/10 horas) nas propriedades organolépticas, no rendimento e na composição dos filés de matrinxã (Brycon cephalus). Não houve diferença significativa no rendimento de filés defumados e não-defumados. As perdas no processo de defumação foram significativamente maiores para defumação a quente (19,37%) em comparação à defumação a frio (17,08%). O processo de defumação reduziu a umidade (in natura = 72,91%; defumado a quente = 58,51%; e defumado a frio = 59,68%) e aumentou os teores de proteína bruta, lipídios e cinzas. Houve diferença significativa somente nos teores de proteína no defumado a quente (28,07%) e defumado a frio (27,14%). O processo a frio resultou em melhor aparência e cor de filé, enquanto o processo a quente melhorou o sabor, o teor de sal e a aparência geral. O aroma e a textura não diferiram significativamente entre os processos. O processo de defumação a quente melhora as propriedades organolépticas e os níveis de proteína do filé de matrinxã.

Effects of hot and cold smoking processes on organoleptic properties, yield and composition of matrinxa fillet

Foi avaliado o efeito do processo de defumação a quente (45-90ºC/5 horas) e a frio (27-45ºC/10 horas) nas propriedades organolépticas, no rendimento e na composição dos filés de matrinxã (Brycon cephalus). Não houve diferença significativa no rendimento de filés defumados e não-defumados. As perdas no processo de defumação foram significativamente maiores para defumação a quente (19,37%) em comparação à defumação a frio (17,08%). O processo de defumação reduziu a umidade (in natura = 72,91%; defumado a quente = 58,51%; e defumado a frio = 59,68%) e aumentou os teores de proteína bruta, lipídios e cinzas. Houve diferença significativa somente nos teores de proteína no defumado a quente (28,07%) e defumado a frio (27,14%). O processo a frio resultou em melhor aparência e cor de filé, enquanto o processo a quente melhorou o sabor, o teor de sal e a aparência geral. O aroma e a textura não diferiram significativamente entre os processos. O processo de defumação a quente melhora as propriedades organolépticas e os níveis de proteína do filé de matrinxã.

Determination of Asphalt Content and Characteristics of Bituminous Paving Mixtures, MLR-88-11, 1988

Due to the hazardous nature of chemical asphalt extraction agents, nuclear gauges have become an increasingly popular method of determining the asphalt content of a bituminous mix. This report details the results of comparisons made between intended, tank stick, extracted, and nuclear asphalt content determinations. A total of 315 sets of comparisons were made on samples that represented 110 individual mix designs and 99 paving projects. All samples were taken from 1987 construction projects. In addition to the comparisons made, seventeen asphalt cement samples were recovered for determination of penetration and viscosity. Results were compared to similar tests performed on the asphalt assurance samples in an attempt to determine the amount of asphalt hardening that can be expected due to the hot mix process. Conclusions of the report are: 1. Compared to the reflux extraction procedure, nuclear asphalt content gauges determine asphalt content of bituminous mixes with much greater accuracy and comparable precision. 2. As a means for determining asphalt content, the nuclear procedure should be used as an alternate to chemical extractions whenever possible. 3. Based on penetration and viscosity results, softer grade asphalts undergo a greater degree 'of hardening due to hot mix processing than do harder grades, and asphalt viscosity changes caused by the mixing process are subject to much more variability than are changes in penetration. 4. Based on changes in penetration and viscosity, the Thin Film Oven Test provides a reasonable means of estimating how much asphalt hardening can be anticipated due to exposure to the hot mix processing environment.

Penetration Characteristics of Asphalt in a Recycled Mixture, MLR-79-03, 1979

Samples of both recycled and nonrecycled asphaltic concrete were extracted in increments by the Abson Recovery Method and the penetration of the asphalt from each increment determined. The recycled projects were plantsite operations containing various amounts of virgin gravel. Cored samples were taken from the pavements on Kossuth County roads that were constructed as recycled projects in 1975, 1976, and 1977. Cored samples were also taken from a Kossuth County paving project done in 1975, that was not recycled. Comparison mix samples from 1978 construction projects in Marshall and Woodbury Counties of non - recycled projects are included. The test data from the penetrations of the recovered asphalt indicates that mixing of the old and new asphalt occurs very extensively in the hot recycling process. In laboratory controlled conditions it is difficult to coat aggregates with different penetration asphalts and prevent them from mixing.

Wet oxidation of recalcitrant lignin waters: Experimental and kinetic studies

The dissertation is based on four articles dealing with recalcitrant lignin water purification. Lignin, a complicated substance and recalcitrant to most treatment technologies, inhibits seriously pulp and paper industry waste management. Therefore, lignin is studied, using WO as a process method for its degradation. A special attention is paid to the improvement in biodegradability and the reduction of lignin content, since they have special importance for any following biological treatment. In most cases wet oxidation is not used as a complete ' mineralization method but as a pre treatment in order to eliminate toxic components and to reduce the high level of organics produced. The combination of wet oxidation with a biological treatment can be a good option due to its effectiveness and its relatively low technology cost. The literature part gives an overview of Advanced Oxidation Processes (AOPs). A hot oxidation process, wet oxidation (WO), is investigated in detail and is the AOP process used in the research. The background and main principles of wet oxidation, its industrial applications, the combination of wet oxidation with other water treatment technologies, principal reactions in WO, and key aspects of modelling and reaction kinetics are presented. There is also given a wood composition and lignin characterization (chemical composition, structure and origin), lignin containing waters, lignin degradation and reuse possibilities, and purification practices for lignin containing waters. The aim of the research was to investigate the effect of the operating conditions of WO, such as temperature, partial pressure of oxygen, pH and initial concentration of wastewater, on the efficiency, and to enhance the process and estimate optimal conditions for WO of recalcitrant lignin waters. Two different waters are studied (a lignin water model solution and debarking water from paper industry) to give as appropriate conditions as possible. Due to the great importance of re using and minimizing the residues of industries, further research is carried out using residual ash of an Estonian power plant as a catalyst in wet oxidation of lignin-containing water. Developing a kinetic model that includes in the prediction such parameters as TOC gives the opportunity to estimate the amount of emerging inorganic substances (degradation rate of waste) and not only the decrease of COD and BOD. The degradation target compound, lignin is included into the model through its COD value (CODligning). Such a kinetic model can be valuable in developing WO treatment processes for lignin containing waters, or other wastewaters containing one or more target compounds. In the first article, wet oxidation of "pure" lignin water was investigated as a model case with the aim of degrading lignin and enhancing water biodegradability. The experiments were performed at various temperatures (110 -190°C), partial oxygen pressures (0.5 -1.5 MPa) and pH (5, 9 and 12). The experiments showed that increasing the temperature notably improved the processes efficiency. 75% lignin reduction was detected at the lowest temperature tested and lignin removal improved to 100% at 190°C. The effect of temperature on the COD removal rate was lower, but clearly detectable. 53% of organics were oxidized at 190°C. The effect of pH occurred mostly on lignin removal. Increasing the pH enhanced the lignin removal efficiency from 60% to nearly 100%. A good biodegradability ratio (over 0.5) was generally achieved. The aim of the second article was to develop a mathematical model for "pure" lignin wet oxidation using lumped characteristics of water (COD, BOD, TOC) and lignin concentration. The model agreed well with the experimental data (R2 = 0.93 at pH 5 and 12) and concentration changes during wet oxidation followed adequately the experimental results. The model also showed correctly the trend of biodegradability (BOD/COD) changes. In the third article, the purpose of the research was to estimate optimal conditions for wet oxidation (WO) of debarking water from the paper industry. The WO experiments were' performed at various temperatures, partial oxygen pressures and pH. The experiments showed that lignin degradation and organics removal are affected remarkably by temperature and pH. 78-97% lignin reduction was detected at different WO conditions. Initial pH 12 caused faster removal of tannins/lignin content; but initial pH 5 was more effective for removal of total organics, represented by COD and TOC. Most of the decrease in organic substances concentrations occurred in the first 60 minutes. The aim of the fourth article was to compare the behaviour of two reaction kinetic models, based on experiments of wet oxidation of industrial debarking water under different conditions. The simpler model took into account only the changes in COD, BOD and TOC; the advanced model was similar to the model used in the second article. Comparing the results of the models, the second model was found to be more suitable for describing the kinetics of wet oxidation of debarking water. The significance of the reactions involved was compared on the basis of the model: for instance, lignin degraded first to other chemically oxidizable compounds rather than directly to biodegradable products. Catalytic wet oxidation of lignin containing waters is briefly presented at the end of the dissertation. Two completely different catalysts were used: a commercial Pt catalyst and waste power plant ash. CWO showed good performance using 1 g/L of residual ash gave lignin removal of 86% and COD removal of 39% at 150°C (a lower temperature and pressure than with WO). It was noted that the ash catalyst caused a remarkable removal rate for lignin degradation already during the pre heating for `zero' time, 58% of lignin was degraded. In general, wet oxidation is not recommended for use as a complete mineralization method, but as a pre treatment phase to eliminate toxic or difficultly biodegradable components and to reduce the high level of organics. Biological treatment is an appropriate post treatment method since easily biodegradable organic matter remains after the WO process. The combination of wet oxidation with subsequent biological treatment can be an effective option for the treatment of lignin containing waters.

Características de qualidade do suco polposo de cajá (Spondias lutea L.) obtido por extração mecânico-enzimática

Cajás (Spondias lutea L.), oriundas do município de Maranguape (CE - Brasil), em estádio de plena maturação foram processadas em escala-piloto para obtenção de suco integral através do processo de extração mecânico-enzimática. O produto final foi analisado com relação as suas características físico-químicas bem quanto ao perfil sensorial após estocagem de 120 dias à temperatura ambiente (28°C). A polpa foi tratada com 120 ppm de enzimas pectinolíticas (Pectinex Ultra SP-L) por 30 min, à temperatura de 25°C, o pH natural (2,98), seguido o processo mecânico de extração. Foi empregado como processo de preservação do suco integral o método "hot-fill" + aditivos. Segundo o ponto de vista estatístico as características físico-químicas permaneceram inalteradas ao longo de 120 dias, apresentando os seguintes valores médios: pH (2,78), sólidos solúveis (11,19 °Brix), acidez titulável total (1,46 g% de ácido cítrico), açúcares redutores (6,91 g% em glicose), taninos (77,36 mg% de ácido tânico), cor (0,125 em leitura de absorbância a 440 nm), pectina (0,12 g% em pectato de cálcio) e viscosidade (10,8 cps). A análise sensorial classificou o suco polposo como de "boa" e "muito boa", sendo que as maiores médias couberam aos parâmetros aparência, cor e sabor.

Qualidade microbiológica e vida útil de filés defumados de tilápia-do-nilo sob refrigeração ou congelamento

The objective of this work was to evaluate the microbiological quality and shelf life of Nile tilapia fillets subjected to different smoking methods and storing conditions. Two smoking processes (cold or hot) were used in fillets with or without pigmentation. Products were stored under refrigeration or freezing, and monitored continually for 28 days for evaluation of their shelf life. Frozen fillets were monitored for 146 days for analysis of thiobarbituric acid (TBA) only. Hot- and cold-smoking reduced the coliform quantity, respectively, by 99.78% and 97.80%. Product storage under refrigeration allowed a 99.73% coliform reduction, and storage under freezing reduced them by 99.83%. Fecal coliform values were within the allowed limits. TBA values in fillets reached their maximum on the 14th storage day. TBA values were higher in treatments under refrigeration storage than in those under freezing, as well as in cold-smoked fillets in comparison to the hot-smoked ones. Hot-smoked process, followed by refrigeration storage, is the most adequate technique to ensure quality and a larger shelf life for Nile tilapia fillets, regardless of pigmentation process.

Lean six sigma como estratégia para o aumento de eficiência em laminação de alumínio

This study aims to assess the implementation of Lean Six Sigma in the preparation of plates and hot lamination process for a company of aluminum rolled products, to improve the quality, productivity and process efficiency. As a basis for achieving these goals, the DMAIC methodology and various quality tools such as Cause Effect Diagram, Process Flow, SIPOC, Pareto, FMEA and Control Chart were used, trying to propose improvements to processes and increase their efficiency. The results were significant and were the basis for the continuation of a continuous improvement project throughout the factory

Processo de fabricação de tarugos pelo método HotTop de ligas de alumínio da série 6XXX e as não conformidades desse processamento

The goal of this work is to report some problems that occur in the in the production of aluminum billets (series 6XXX) produced by the hot top process in the Alcoa aluminum Inc. The aluminum fabrication process is described from its first stage, since the mining until the reduction, smelting and treatment of the metal. One of the plant’s final product, are billets for clients that produce profiles by extrusion. The product’s final quality highly depends on the whole production process. Therefore it’s necessary to use good practices in the treatment of the metal, follow up its fabrication and control its thermal treatment, in order to meet the required standards to satisfy the clients. The billet’s production method and its variables will be detailed through temperature and casting speed, cone of water flow, cooling rate, duration of thermal treatment, degassing and metal “in line “filtering, in other words when it’s still found in its liquid state. The non-conformities of the process were studied by metallographic analysis, both macrostutural and microstructural that will be described and discussed in this work