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Chloride Content (chloride + content)
Selected AbstractsSalted and fermented fish processes evaluationINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 11 2009Cecília Riscado Pombo Summary Fish curing by salting and fermentation is the result of the action of certain enzymes over fresh fish. This study aimed to evaluate and compare three technological processing methods (A, B, C). Coliforms, Escherichia coli, Enterococcus spp., coagulase-positive Staphylococcus, Salmonella spp., total volatile base (TVB), pH, water activity (Wa), sodium chloride and biogenic amines were evaluated. A significant difference in histamine production (P < 0.05) was observed. Escherichia spp., Klebsiella spp, Proteus spp., Shigella spp., Citrobacter spp. and Pseudomonas spp. were isolated. Sodium chloride content varied between 15.65 and 18.87% and no significant difference was observed (P > 0.05). Wa and pH showed significant differences (P < 0.05), with values between 0.71 and 0.75, and 5.54 and 5.93. TVB values varied between 15.1 and 62.1 mg N 100 g,1, showing significant differences (P < 0.05) as well. Worrying levels of histamine were found. Processing method A was found to be the most appropriate for the production of this kind of fish. [source] RHEOLOGY OF DOUBLE (W/O/W) EMULSIONS PREPARED WITH SOYBEAN MILK AND FORTIFIED WITH CALCIUMJOURNAL OF TEXTURE STUDIES, Issue 5 2010ANDRÉS L. MÁRQUEZ ABSTRACT The objective of this work was to study the rheological behavior of water-in-oil-in-water (w/o/w) emulsions prepared with soybean milk and sunflower oil, with different calcium solutions as the internal aqueous phase, in order to evaluate them as a vegetable substitute of whipped dairy cream. The obtained systems exhibited a creamy texture, which was attributed to the swelling of w/o droplets because of the osmotic gradient generated by the inclusion of soluble salts in the internal aqueous phase. A secondary factor could be the flocculation of w/o droplets due to the interaction of released calcium with soybean proteins at the interface. Consequently, the increase of calcium chloride content produced emulsions with higher consistency. A pasteurization produced flocculation and coalescence of w/o droplets only at high calcium chloride content. These double emulsions could be a potential alternative to the whipped dairy cream, because of their texture, reduced fat content and calcium contribution. PRACTICAL APPLICATIONS This article deals with the formulation of novel calcium-fortified food emulsions prepared with soybean milk and sunflower oil. Because calcium needs to be isolated from soybean milk components (proteins and phospholipids), we proposed to include calcium salts in the internal aqueous phase of a water-in-oil-in-water (w/o/w) emulsion. The practical applications of this research could include the formulation of low lipid content emulsions and the isolation of a component which is incompatible with the continuous aqueous phase. Particularly, this work leads to the understanding of how the inclusion of calcium salts in the internal aqueous phase of a w/o/w emulsion prepared with soybean milk affects the rheology and microstructure of the system. The results led to the conclusion that these emulsions can work as a whipped dairy cream substitute with vegetal components, low lipid content and important calcium contribution. [source] RHEOLOGY OF WHEAT DOUGHS FOR FRESH PASTA PRODUCTION: INFLUENCE OF SEMOLINA-FLOUR BLENDS AND SALT CONTENTJOURNAL OF TEXTURE STUDIES, Issue 2 2000DONATELLA PERESSINI ABSTRACT Dynamic measurements were made with a controlled stress rheometer to study the viscoelastic properties (G', G', ,) of wheat doughs (45% wb water content) for fresh pasta production prepared with different blends of durum wheat semolina and common wheat flour with different concentrations of sodium chloride. Increasing the semolina and sodium chloride content, increased the strength and the solid-like behaviour of semolina-flour blends. The physical properties of dough were strongly dependent on particle size distribution and salt addition. By manipulating semolina-flour ratio and ionic strength, it was possible to obtain semolina-flour doughs with a rheological behaviour close to that of pure semolina dough. [source] Depassivation of steel reinforcement in case of pitting corrosion: detection techniques for laboratory studiesMATERIALS AND CORROSION/WERKSTOFFE UND KORROSION, Issue 8 2009L. Bertolini Abstract Methods for service life prediction of reinforced concrete structures exposed to chloride-bearing environments require, amongst other parameters, the knowledge of the chloride threshold for pitting corrosion initiation (Clth). Nowadays, although the main factors influencing the chloride threshold are well known, it is often difficult to quantify a value of the chloride threshold, partly because of its intrinsic high variability, and partly because of the different test methods that have been used to measure it. All the experimental tests rely on the detection of steel depassivation and simultaneous measurement of chloride content or steel potential. This paper deals with the methods that can be used to detect steel depassivation in relation with the determination of the chloride threshold. Tests in concrete-pore-simulating solutions as well as tests in concrete will be considered, and advantages and limitations will be discussed. [source] A field study of critical chloride content in reinforced concrete with blended binderMATERIALS AND CORROSION/WERKSTOFFE UND KORROSION, Issue 8 2009L. Tang Abstract This paper presents the results from the investigation of chloride-induced reinforcement corrosion in concrete slabs after over 13 years exposure in the marine environment. In the beginning of 1990s over 40 reinforced concrete slabs with different types of binder and water/binder ratios were exposed in a marine environment at Swedish west coast. In this study a new rapid technique was used for non-destructive measurement of corrosion. Based on the results from the non-destructive measurement, the actual corrosion of steel bars in five concrete slabs was visually examined and the chloride profiles in the penetrating direction as well as at the cover level were measured. The results show that the visible corrosion normally occurred about 10,20 cm under the seawater level, where the oxygen may be sufficiently available for initiating the corrosion. It is also found that chloride may easily penetrate through a poor interface between concrete and mortar spacer and initiate an early corrosion. As a conclusion, although the chloride level 1% by mass of binder may not be the same as the conventionally defined threshold value, it can be taken as the critical level for significant on-going corrosion that is visible by destructive visual examination, despite types of binder. [source] Synthesis of poly(aryl ether sulfone)- graft -polystyrene and poly(aryl ether sulfone)- graft -[polystyrene- block -poly(methyl methacrylate)] through atom transfer radical polymerizationPOLYMER INTERNATIONAL, Issue 8 2002Guyu Xiao Abstract A new graft copolymers poly(aryl ether sulfone)- graft -polystyrene (PSF- g -PS) and poly(aryl ether sulfone)- graft -[polystyrene- block -poly(methyl methacrylate)] (PSF- g -(PS- b -PMMA)) were successfully prepared via atom transfer radical polymerisation (ATRP) catalyzed by FeCl2/isophthalic acid in N,N -dimethyl formamide. The products were characterized by GPC, DSC, IR, TGA and NMR. The characterization data indicated that the graft copolymerization was accomplished via conventional ATRP mechanism. The effect of chloride content of the macroinitiator on the graft copolymerization was investigated. Only one glass transition temperature (Tg) was detected by DSC for the graft copolymer PSF- g -PS and two glass transition temperatures were observed in the DSC curve of PSF- g -(PS- b -PMMA). The presence of PSF in PSF- b -PS or PSF- g -(PS- b -PMMA) was found to improve thermal stabilities. © 2002 Society of Chemical Industry [source] | |||||||||||||