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1. Water activity and biomass estimation using digital image processing in solid-state fermentation

Author:
Agarwal, Vidhu; Kumar, Dinesh; Varadwaj, Pritish; Tiwari, Akhilesh
Source:
Bioresource technology 2020 v.308 pp. 123277
ISSN:
0960-8524
Subject:
water activity,   etc   ; biomass; comparative study; condensates; digital images; environmental factors; image analysis; models; solid state fermentation;     Show all 9 Subjects
Abstract:
... Water activity in biotechnological applications plays a vital role. Estimation and precise control of water activity will enhance the product. The objective here is to use digital image processing technique in MATLAB for the quantification of the biomass and water condensate on a horizontal surface. A model has been developed with the data produced experimentally in this study in abiotic condition ...
DOI:
10.1016/j.biortech.2020.123277

2. Predicting phase equilibrium of aqueous sugar solutions and industrial juices using COSMO-SAC

Author:
Paese, Lucas T.; Spengler, Rafaela L.; Soares, Rafael de P.; Staudt, Paula B.
Source:
Journal of food engineering 2020 v.274 pp. 109836
ISSN:
0260-8774
Subject:
water activity,   etc   ; aqueous solutions; crystal structure; enthalpy; freezing; freezing point; juices; melting; prediction; solubility; sugars; temperature;     Show all 12 Subjects
Abstract:
... COSMO-SAC model was used to predict bubble point pressure, bubble point temperature, water activity, freezing point depression and solubility of sugars in aqueous solutions. COSMO-SAC is based on quantum chemistry computations and has a high predictive character, not requiring a specific parameter calibration for each application. For most systems studied, the results obtained were close to experi ...
DOI:
10.1016/j.jfoodeng.2019.109836

3. Moisture sorption characteristics of food powders containing freeze dried avocado, maltodextrin and inulin

Author:
Stępień, Anna; Witczak, Mariusz; Witczak, Teresa
Source:
International journal of biological macromolecules 2020 v.149 pp. 256-261
ISSN:
0141-8130
Subject:
water activity,   etc   ; avocados; chemical composition; freeze drying; fruits; inulin; maltodextrins; models; powders; sorption; sorption isotherms;     Show all 11 Subjects
Abstract:
... Moisture adsorption isotherms of the freeze-dried powders containing avocado, maltodextrin and inulin with different ratio, were determined using gravimetric static method of saturated salt solutions at 25 °C and the range of the water activity from 0.11 to 0.86. The data obtained were evaluated using sorption models: BET (Brunauer-Emmett-Teller), GAB (Guggenheim, Anderson and deBoer), Peleg, Lewi ...
DOI:
10.1016/j.ijbiomac.2020.01.154

4. Effect of the moisture equilibrium process on the expansion behavior of instant controlled pressure drop (DIC) drying of dried apple cubes

Author:
Li, Xiao; Bi, Jinfeng; Jin, Xin; Wu, Xinye; Lyu, Jian; Li, Xuan; Hu, Lina
Source:
Journal of the science of food and agriculture 2020 v.100 no.4 pp. 1635-1642
ISSN:
0022-5142
Subject:
water activity,   etc   ; apples; dried fruit; drying; fruits; porosity; sensory properties; texture; vegetable products;     Show all 9 Subjects
Abstract:
... BACKGROUND: Recently, consumers' demand on high quality dried fruit or vegetable products have increased dramatically. The instant controlled pressure drop (DIC) dried products have attracted consumers' attention due to its unique sensory characteristics. The product quality, especially the appearance quality of the DIC products, is influenced closely by water status and water distribution in the ...
DOI:
10.1002/jsfa.10175

5. Listeria monocytogenes inactivation in deboned dry-cured hams by high pressure processing

Author:
Pérez-Baltar, Aida; Serrano, Alejandro; Montiel, Raquel; Medina, Margarita
Source:
Meat science 2020 v.160 pp. 107960
ISSN:
0309-1740
Subject:
water activity,   etc   ; Listeria monocytogenes; cold storage; cured meats; ham; high pressure treatment; pathogens;     Show all 7 Subjects
Abstract:
... The effect of high pressure processing (HPP) on Listeria monocytogenes inactivation on the surface and in the interior of deboned dry-cured ham was investigated. Whole deboned hams were pressurized at 450 MPa for 10 min or 600 MPa for 5 min and stored for 60 d at 4 and 12 °C. In control non-pressurized dry-cured hams, L. monocytogenes counts decreased on the surface throughout refrigerated storage ...
DOI:
10.1016/j.meatsci.2019.107960

6. Moisture sorption isotherm, isosteric heat and adsorption surface area of whole chia seeds

Author:
Arslan-Tontul, Sultan
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2020 v.119 pp. 108859
ISSN:
0023-6438
Subject:
water activity,   etc   ; Salvia hispanica; adsorption; equations; equilibrium moisture content; heat; seeds; sorption isotherms; surface area; temperature;     Show all 10 Subjects
Abstract:
... This study aimed to evaluate moisture sorption isotherm of whole chia seed. The equilibrium moisture content (EMC) of seeds were detected by saturated salt solutions which have the water activity (aw) range of 0.2–0.9. The isosteric sorption heat was calculated by the Clausius-Clapeyron equation using three different sorption temperatures (15 °C, 25 °C and 35 °C). The adsorption surface area of se ...
DOI:
10.1016/j.lwt.2019.108859

7. Estimation of the kinetic parameters of anthocyanins degradation at different water activities during treatments at high temperature (100–140 °C) using an unsteady-state 3D model

Author:
Jiménez, Nadiarid; Bassama, Joseph; Bohuon, Philippe
Source:
Journal of food engineering 2020 v.279 pp. 109951
ISSN:
0260-8774
Subject:
water activity,   etc   ; activation energy; anthocyanins; blackberries; chemical reactions; fruit juices; heat transfer; heat treatment; regression analysis; temperature;     Show all 10 Subjects
Abstract:
... A 3D model of a reactor was developed, combining heat transfer and chemical reaction, to identify kinetic parameters under non-isothermal conditions for intermediate-moisture foodstuffs. In particular, the model was used to assess the impact of high-temperature heat treatments (100–140 °C) on anthocyanin degradation in blackberry juice. A quartz-sand system was used at 25 °C, with three different ...
DOI:
10.1016/j.jfoodeng.2020.109951

8. Viability of pre-treatment drying methods on mango peel by-products to preserve flavouring active compounds for its revalorisation

Author:
Oliver-Simancas, Rodrigo; Díaz-Maroto, Mª Consuelo; Pérez-Coello, Mª Soledad; Alañón, Mª Elena
Source:
Journal of food engineering 2020 v.279 pp. 109953
ISSN:
0260-8774
Subject:
water activity,   etc   ; active ingredients; aromatic compounds; byproducts; freeze drying; furans; industry; mango peels; monoterpenoids; ovens; sesquiterpenoids; temperature; viability; volatile compounds;     Show all 14 Subjects
Abstract:
... Mango peel is regarded as a natural source of valuable aromatic compounds. However, in order to promote its valorization, stabilization processes must be carried out due to the significant water activity of this by-product. A comprehensive study on the mango peel volatile composition effects of different dehydration methods was carried out: two oven drying treatments at 45 °C during 18 h and at 60 ...
DOI:
10.1016/j.jfoodeng.2020.109953

9. Physicochemical study of the conservation of Moroccan anchovies by convective solar drying

Author:
Hamza, Lamsyehe; Mounir, Kouhila; Younes, Bahammou; Zakaria, Tagnamas; Haytem, Moussaoui; Hind, Mouhanni; Abdelkader, Lamharrar; Ali, Idlimam
Source:
Renewable energy 2020 v.152 pp. 44-54
ISSN:
0960-1481
Subject:
water activity,   etc   ; activation energy; air; air flow; air temperature; anchovies; desorption; diffusivity; gravimetry; markets; models; renewable energy sources; solar drying;     Show all 13 Subjects
Abstract:
... Local fish markets are often saturated during periods of full production. Solar drying offers a suitable alternative to reduce losses of surpluses, and to preserve products for a longer period. In this respect, this work was carried out to study the effect of the air indirect solar convective drying process on the dehydration kinetics of anchovy. Experimental drying kinetics was measured at four a ...
DOI:
10.1016/j.renene.2020.01.039

10. Enterococcus faecium: a promising protective culture to control growth of ochratoxigenic moulds and mycotoxin production in dry-fermented sausages

Author:
Álvarez, Micaela; Rodríguez, Alicia; Peromingo, Belén; Núñez, Félix; Rodríguez, Mar
Source:
Mycotoxin research 2020 v.36 no.2 pp. 137-145
ISSN:
0178-7888
Subject:
water activity,   etc   ; Enterococcus faecium; Penicillium nordicum; Penicillium verrucosum; antifungal properties; fermented sausages; flavor; meat aging; microorganisms; ochratoxin A; odors; temperature;     Show all 12 Subjects
Abstract:
... Moulds positively contribute to the development of typical characteristic flavour and aroma of dry-fermented sausages. However, some mould species, such as Penicillium nordicum and Penicillium verrucosum, may contaminate this product with ochratoxin A (OTA). For this reason, the control of toxigenic moulds is needed. Strategies based on the use of antifungal microorganisms present in the native mi ...
DOI:
10.1007/s12550-019-00376-6

11. Reduction of nitrate and nitrite in Iberian dry cured loins and its effects during drying process

Author:
Higuero, N.; Moreno, I.; Lavado, G.; Vidal-Aragón, M.C.; Cava, R.
Source:
Meat science 2020 v.163 pp. 108062
ISSN:
0309-1740
Subject:
water activity,   etc   ; additives; bacteria; chlorides; color; cured meats; drying; lipid peroxidation; lipids; loins; molds (fungi); nitrates; nitrites; oxidation; pH; yeasts;     Show all 16 Subjects
Abstract:
... Four batches of Iberian dry-cured loins were manufactured with reduced ingoing amounts of both nitrate and nitrite: 150 mg/kg, 75 mg/kg, 37.5 mg/kg and 0 mg/kg. The effect of reducing or removing nitrate and nitrite and time of drying on physicochemical parameters (moisture, pH, water activity, chloride and residual nitrate and nitrite contents), instrumental colour and nitrosylmyoglobin content, ...
DOI:
10.1016/j.meatsci.2020.108062

12. Shiga toxin-producing Escherichia coli survives storage in wheat flour for two years

Author:
Gill, Alexander; McMahon, Tanis; Dussault, Forest; Petronella, Nicholas
Source:
Food microbiology 2020 v.87 pp. 103380
ISSN:
0740-0020
Subject:
water activity,   etc   ; Shiga toxin-producing Escherichia coli; ambient temperature; containers; food pathogens; genome; genotype; multilocus sequence typing; wheat flour; Canada;     Show all 10 Subjects
Abstract:
... Wheat flour has recently been recognised as an exposure vehicle for the foodborne pathogen Shiga toxin-producing Escherichia coli (STEC). Wheat flour milled on two sequential production days in October 2016, and implicated in a Canada wide outbreak of STEC O121:H19, was analysed for the presence of STEC in November 2018. Stored in sealed containers at ambient temperature, the water activity of ind ...
DOI:
10.1016/j.fm.2019.103380

13. Chemical and technological properties of bologna-type sausages with added black quinoa wet-milling coproducts as binder replacer

Author:
Fernández-López, Juana; Lucas-González, Raquel; Viuda-Martos, Manuel; Sayas-Barberá, Estrella; Ballester-Sánchez, Jaime; Haros, Claudia M.; Martínez-Mayoral, Asunción; Pérez-Álvarez, José A.
Source:
Food chemistry 2020 v.310 pp. 125936
ISSN:
0308-8146
Subject:
water activity,   etc   ; color; coproducts; dietary fiber; emulsions; lipid peroxidation; nitrites; nutrient content; pH; sausages; seeds; shelf life; texture; wet milling;     Show all 14 Subjects
Abstract:
... The objective of this study was to evaluate different strategies for adding 3% black quinoa (either as whole seeds or as a fiber-rich fraction of quinoa from its wet-milling process) to bologna-type sausage. This addition was evaluated in terms of its influence on nutritional composition and technological properties (emulsion stability, pH, water activity, color changes, textural properties, resid ...
DOI:
10.1016/j.foodchem.2019.125936

14. Influence of temperature and chemical composition on water sorption isotherms for dry-cured ham

Author:
Leonardo Betiol, Lilian Fachin; Evangelista, Rodrigo Rodrigues; Ribeiro Sanches, Marcio Augusto; Basso, Rodrigo Corrêa; Gullón, Beatriz; Lorenzo, Jose M.; Carla da Silva Barretto, Andrea; Romero, Javier Telis
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2020 v.123 pp. 109112
ISSN:
0023-6438
Subject:
water activity,   etc   ; cured meats; equilibrium moisture content; gravimetry; ham; protein content; sodium chloride; sorption; sorption isotherms; storage temperature;     Show all 10 Subjects
Abstract:
... In this research, the sorption isotherms of seven brands of commercial dry-cured ham with different chemical composition were assessed simulating the conditions of storage at three temperatures. For this purpose, the dry-cured hams were chemically analyzed and their sorption isotherms were determined at 7, 17 and 27 °C through the static gravimetric method. The sorption isotherms corresponded to t ...
DOI:
10.1016/j.lwt.2020.109112

15. Characterizing Hygroscopic Materials via Droplet Evaporation

Author:
Shukla, Pranav; Jagdhari, Tejas; Fugaro, Andrew P.; Boreyko, Jonathan B.
Source:
Langmuir 2020 v.36 no.8 pp. 1871-1877
ISSN:
1520-5827
Subject:
water activity,   etc   ; desiccants; dewpoint; droplets; evaporation rate; food production; hygroscopicity; packaging; sorption; temperature; vapor pressure; water vapor;     Show all 12 Subjects
Abstract:
... Hygroscopic materials are widely used as desiccants for applications including food production, packaging, anti-icing, and gas storage. Current techniques for quantifying the hygroscopicity of materials, such as the use of a tandem differential mobility analyzer or a gravimetric vapor sorption analyzer, require complex and expensive setups. Here, we show that the hygroscopicity of any bulk materia ...
DOI:
10.1021/acs.langmuir.9b02840

16. Development and characterization of cracker fillings with natural antioxidants

Author:
Masutti, María Florencia; Patrignani, Mariela; Conforti, Paula Andrea
Source:
Journal of food measurement & characterization 2020 v.14 no.1 pp. 446-454
ISSN:
2193-4126
Subject:
water activity,   etc   ; 2,2-diphenyl-1-picrylhydrazyl; adhesion; antioxidant activity; antioxidants; basil; crackers; oregano; sensory evaluation; sensory properties;     Show all 10 Subjects
Abstract:
... The addition of herbs to cracker fillings was evaluated. Oregano and basil showed a high content of phenolic compounds and a high antioxidant capacity, so these herbs were used in the fillings. All the products developed presented a desirable low water activity (< 0.75), but the addition of oregano or basil significantly decreased the luminosity of the products and increased their adhesiveness. Ne ...
DOI:
10.1007/s11694-019-00306-1

17. Enzymatic synthesis of structured lipids enriched with conjugated linoleic acid and butyric acid: strategy consideration and parameter optimization

Author:
Zou, Xiaoqiang; Jiang, Xuan; Wen, Ye; Wu, Shibing; Nadege, Kakeza; Ninette, Irabogora; Zhang, Hui; Jin, Qingzhe; Wang, Xingguo
Source:
Bioprocess and biosystems engineering 2020 v.43 no.2 pp. 273-282
ISSN:
1615-7591
Subject:
water activity,   etc   ; butyric acid; carboxylic ester hydrolases; catalysts; conjugated linoleic acid; obesity; oils; structured lipids; temperature; transesterification; tributyrin; weight loss;     Show all 12 Subjects
Abstract:
... Structured lipids (SLs) rich in conjugated linoleic acid (CLA) and butyric acid with functions of low calorie and weight loss were synthesized in this study. By comparison of different synthetic routes, transesterification of CLA ethyl ester (CLAee) and tributyrin under vacuum was determined as the best method. The reaction conditions for SL synthesis were screened and the best conditions were as ...
DOI:
10.1007/s00449-019-02223-5

18. Evaluation of the efficacy of Debaryomyces hansenii as protective culture for controlling Listeria monocytogenes in sliced dry-cured ham

Author:
Alía, Alberto; Córdoba, Juan J.; Rodríguez, Alicia; García, Carmen; Andrade, María J.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2020 v.119 pp. 108886
ISSN:
0023-6438
Subject:
water activity,   etc   ; Debaryomyces hansenii; Listeria monocytogenes; bacteria; cured meats; gene expression regulation; genes; ham; serotypes; virulence; yeasts;     Show all 11 Subjects
Abstract:
... The anti-Listeria monocytogenes activity of 30 Debaryomyces hansenii strains was evaluated to be used as protective cultures in sliced dry-cured ham. Some of the yeast strains exhibited inhibitory potential against the L. monocytogenes strains S2, S4-2, S12-1 and S7-2 belonging to the serotypes 1/2a, 1/2b, 1/2c and 4b, respectively, when they were co-inoculated in a dry-cured ham-based medium at 0 ...
DOI:
10.1016/j.lwt.2019.108886

19. Ultrasound- and microwave-assisted intermittent drying of red beetroot

Author:
Szadzińska, Justyna; Mierzwa, Dominik; Pawłowski, Andrzej; Musielak, Grzegorz; Pashminehazar, Reihaneh; Kharaghani, Abdolreza
Source:
Drying technology 2020 v.38 no.1-2 pp. 93-107
ISSN:
1532-2300
Subject:
water activity,   etc   ; air; air drying; beets; color; energy; microstructure; microwave radiation; microwave treatment; models; natural dyes; product quality; texture; ultrasonics;     Show all 14 Subjects
Abstract:
... A drying technique using a combination of high power airborne ultrasound, microwaves and hot air was applied to investigate the effect of intermittent drying on the process kinetics and several quality indicators of red beetroot. An innovative hybrid dryer was used in drying experiments. Six sets of drying programs were carried out. Ultrasound and microwaves were applied in convective drying conti ...
DOI:
10.1080/07373937.2019.1624565

20. Effect of drying temperatures and storage on chemical and bioactive attributes of dried tomato and sweet pepper

Author:
Kaur, Ramandeep; Kaur, Kamaljit; Ahluwalia, Preeti
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2020 v.117
ISSN:
0023-6438
Subject:
water activity,   etc   ; antioxidant activity; bioactive compounds; color; drying; flavonoids; lycopene; polyphenols; powders; storage time; sweet peppers; temperature; tomatoes;     Show all 13 Subjects
Abstract:
... In this study tomato (Punjab Ratta) and sweet pepper (Indira) were subjected to three different drying temperatures (40, 50 and 60 °C) to examine the effect of drying temperatures and storage period (180 days) on the chemical and bioactive parameters of dried tomatoes (T) and sweet peppers (SP). The drying of T and SP at 60 °C results in better retention of phenolics (738.44 ± 0.10 and 593.78 ± 0. ...
DOI:
10.1016/j.lwt.2019.108604