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Dehydration Time (dehydration + time)
Selected AbstractsOPTIMIZATION OF VACUUM PULSE OSMOTIC DEHYDRATION OF CANTALOUPE USING RESPONSE SURFACE METHODOLOGYJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 1 2005WILMER J. FERMIN ABSTRACT The optimum levels of vacuum pressure, concentration of osmotic solution and dehydration time for vacuum pulse osmotic dehydration of cantaloupe were determined by response surface methodology (RSM). The response surface equations ( P < 0.05 and lack of fit > 0.1) explain the 97.6, 88.0 and 97.1% of the variability in weight loss, water loss and °Brix increase, respectively, at 95% confidence level. The canonical analysis for each response indicated that the stationary point is a saddle point for weight loss and °Brix increase, and a point of maximum response for water loss. The region that best satisfied all the constraints (low values in weight loss and °Brix increase, and high value in water loss) is located within the intervals from 49.5 °Brix to 52.5 °Brix for concentration and from 75 min to 84 min for dehydration time at a vacuum pulse of 740 mbar. [source] Comparative Study of Quality Changes Occurring on Dehydration and Rehydration of Cooked Chickpeas (Cicer Arietinum L.) Subjected to Combined Microwave,Convective and Convective Hot Air DehydrationJOURNAL OF FOOD SCIENCE, Issue 6 2006A.A. Gowen ABSTRACT:, Convective hot air dehydration (100 °C) of cooked chickpeas was compared with the combination of microwave,convective hot air dehydration, in terms of microstructure, density, color, texture, dehydration, and rehydration. In the combined drying experiments, 2 levels of microwave power (100 W and 200 W) were investigated, combined continuously with convective air drying at 100 °C. Compared with convective hot air drying, combination drying led to a considerable reduction in dehydration time. Combination drying also improved the porosity of the finished dehydrated product, leading to faster rehydration kinetics. Cryogenic scanning electron microscopy micrographs showed that chickpeas subjected to combined drying experienced less shrinkage than those dried by convective hot air. Combination drying at the higher (200 W) level produced a darker (P < 0.05) rehydrated product with significantly lower relative rehydrated moisture content (P < 0.05) when compared with the lower (100 W) level of combination drying. [source] Hydroxylation and Dehydroxylation Behavior of Silica Glass Fracture SurfacesJOURNAL OF THE AMERICAN CERAMIC SOCIETY, Issue 6 2002Andrew S. D'Souza The hydroxylation and dehydroxylation behavior of amorphous silica fracture surfaces was studied using temperature-programmed static SIMS. The results show that vacuum heat treatments result in more extensive condensation of silanol groups on the silica glass fracture surface as compared to fumed silica (Cabosil). This is attributed to differences in the distribution of silanol groups on the two silica surfaces. The rehydration kinetics of the dehydroxylated silica fracture surfaces showed two distinct reaction rates,an initial rapid increase in the silanol concentration, followed by a slower rehydration for longer dosing times. The slower rehydration reaction was shown to follow first-order reaction kinetics with the reaction rate constant, suggesting hydrolysis of strained siloxane bonds on three-membered silicate ring structures. The much faster initial rehydration is attributed to the hydrolysis of extremely strained siloxane bonds in two-membered, edge-shared tetrahedral rings. The effect of the dehydration time and temperature (i.e., thermal history of the surface) on the rehydration kinetics is also discussed. [source] Volume recovery, surface properties and membrane integrity of Lactobacillus delbrueckii subsp. bulgaricus dehydrated in the presence of trehalose or sucroseJOURNAL OF APPLIED MICROBIOLOGY, Issue 6 2007E.E. Tymczyszyn Abstract Aims:, Although the practical importance of adding sugars before drying is well known, the mechanism of protection of bacteria by sugars is not clear. The response of the dehydrated micro-organisms to rehydration is analysed in terms of structural and functional changes, and correlated with their potentiality to grow in rich media. These aspects are related with the membrane integrity and the metabolic state of the rehydrated bacteria, measured by means of surface properties and permeability. To attain this objective, Lactobacillus delbrueckii subsp. bulgaricus was dehydrated in the presence and in the absence of sucrose and trehalose. The bacterial response upon rehydration was investigated by determining: (i) the lag time of the bacterial growing in rich media, (ii) the restoration of the surface properties and the cellular volume and (iii) the membrane integrity. Methods and Results:,Lactobacillus delbrueckii subsp. bulgaricus was grown in MRS at 37°C overnight [De Man et al. (1960)J Appl Bacteriol 23, 130] and then dehydrated for 10, 20 and 30 min at 70°C in a vacuum centrifuge. The lag time of micro-organisms was determined by optical density changes after rehydration. The surface properties were determined by measuring the zeta potential of the bacteria suspended in aqueous solution. The cellular volume recovery was measured, after stabilization in saline solution, by light scattering and by the haematocrit method [Alemohammad and Knowles (1974)J Gen Microbiol 82, 125]. Finally, the membrane integrity has been determined by using specific fluorescent probes [SYTO 9 and propidium iodide, (PI)] that bind differentially depending on the integrity of the bacterial membrane. The lag time of Lact. delbrueckii subsp bulgaricus, dehydrated by heat in the presence of sucrose or trehalose and after that rehydrated, was significantly shortened, when compared with that obtained for bacteria dried in the absence of sugars. In these conditions, trehalose and sucrose maintained the zeta potential and the cell volume close to the control (nondried) cells. However, the membrane integrity, measured with fluorescent probes, was maintained only when cells were dehydrated for 10 min in the presence of sugars. For larger times of dehydration, the membrane integrity was not preserved, even in the presence of sugars. Conclusions:, When the micro-organisms are dehydrated in the absence of protectants, the membrane damage occurs with a decrease in the absolute value of the zeta potential and a decrease in the cellular volume recovered after rehydration. In contrast, when the zeta potential and the cellular volume are restored after rehydration to that corresponding to nondried cells, the micro-organisms are able to recover and grow with a reduced lag time. This can only be achieved when the dehydration is carried out in the presence of sugars. At short dehydration times, the response is associated with the preservation of the membrane integrity. However, for longer times of dehydration the zeta potential and volume recovery occurs in the presence of sugars in spite of a severe damage at membrane level. In this condition, cells are also recovered. In conclusion, to predict the ability of growing after dehydration, other bacterial structural parameters besides membrane integrity, such as zeta potential and cellular volume, should be taken into account. Significance and Impact of the Study:, The correlation of the lag time with the surface and permeability properties is of practical importance because the correlation of these two parameters with cell viability, allow to determine the potential bacterial capacity to grow in a rich medium after the preservation procedure, without necessity of performing a kinetic curve of growth, which is certainly time-consuming. [source] | ||||||||||