Ultrasound-assisted Dehydration Process Applied to Red Globe Grapes for Producing Low Calorie Raisins

In this paper the application of ultrasound was investigated as a method for improving mass transfer during the first stage of a process of osmosis combined with dehydration drying to obtain grapes reduced in high calorie sugars. Fresh grapes (Vitis vinífera L.) Red Globe variety were subjected to immersion in distilled water at room temperature with assistance ultrasound (40 kHz) using a weight ratio fruit: solvent of 1: 4, during regularly spaced intervals in the range 0-30 minutes; comparatively a control treatment without application of ultrasound (0 kHz) was conducted. Subsequently, the grapes were stabilized by drying at 70°C. The analysis of variance showed significant influence of treatment on the soluble solids content and gain at all times. The greatest sugars reductions were achieved when ultrasound was used. Process monitoring was conducted by assessing the change in the sugar content of grapes by refractometry (°Brix), and confirming the results by HPLC. The best treatment that significantly reduced (p <0.05) the content of the major sugars in fresh fruit (30% fructose and 27% glucose) turned out to be 25 minutes immersion assisted by ultrasound.Fil: Laborde, Mariana Belén. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Departamento de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Barreto, Gastón Pablo. Universidad Nacional del Centro de la Provincia de Buenos Aires. Centro de Investigaciones en Física e Ingeniería del Centro de la Provincia de Buenos Aires. - Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil. Centro de Investigaciones en Física e Ingeniería del Centro de la Provincia de Buenos Aires. - Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigaciones en Física e Ingeniería del Centro de la Provincia de Buenos Aires; ArgentinaFil: Pagano, Ana Maria. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Departamento de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentin

Technical-Economic Study of the Esterification Process of Used Vegetable Oils (UVOs) using Heat Exchange Networks (HENs)

The objective in this study was to conduct a technical-economic study of theesterification process of used vegetable oils (UVOs) for the production of biodiesel from the pointof view of energy savings achieved by implementing heat exchange networks (HENs). Usedvegetable oils (UVOs) can be employed as an input in the production of biodiesel by catalytictransesterification. But, previously it is necessary to reduce its level of free fat acids (FFA) by theacid-catalyzed esterification process in order to prevent undesirable saponification reaction. Tocarrying out an optimal design of the technology required in the process, simulation tools have animportant role for process engineering and optimization of resources. Computer programs such asAspen Plus and Aspen Energy Analyzer provide an environment to perform process modelingand network design optimal heat exchange. In this paper, from the Aspen Plus simulation of theprocess of catalytic esterification in acid medium of UVOs, the technical-economic evaluationprocess was conducted with and without network of heat exchange in order to analyze the differentinvestment options. The comparison of the two projects (with and without the implementation ofHENs) was performed by determining the net present value (NPV). On the scale set for the project,the total cost of the equipment of heat exchange for the esterification process designed with HENswas US$ 4,782.50 higher than the corresponding to the process without HENs application.However, it should be noted that the cost of services decreased by 30% annually, and on the otherhand, comparing the process, it was observed that the NPV of the HENs process was 29.5% higher,which leads to the conclusion that the project which includes heat exchange networks is technicallyand economically feasible.Fil: Laborde, María Fernanda. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Grupo Tecnologías de Semillas; ArgentinaFil: Serna Gonzalez, Medardo. Universidad Michoacana de San Nicolás de Hidalgo; MéxicoFil: Pagano, Ana Maria. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Grupo Tecnologías de Semillas; ArgentinaFil: Gely, María Cristina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Grupo Tecnologías de Semillas; Argentin

El Jardín Botánico Mediterráneo de la ETSI Agrónomos: Caracterización de la flora herbácea en relación a la flora arbóreo-arbustiva.

En este trabajo se ha caracterizado la flora herbácea del Jardín Botánico Mediterráneo situado en los Campos de Prácticas de la ETSI Agrónomos de Madrid. Se ha realizado tanto para el Jardín en su conjunto como para cada una de las formaciones vegetales representadas y de forma comparativa entre ellas. Considerando el Jardín en su conjunto o determinada comunidad vegetal, los resultados muestran un predominio de tres-cuatro familias botánicas. Predominan los biotipos terofítico y hemicriptofítico, la indiferencia edáfica y la clase fitosociológica Ruderali-Secalietea. Se ha podido corroborar que la flora herbácea del Jardín es principalmente de carácter arvense-ruderal, nitrófila e invasora

La conservación arqueológica

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La conservación arqueológica

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Obtenção de ameixas de baixa caloria com desidratação osmótica por meio de um processo duplo de substituição de açúcares

This research project developed dehydrated D’Agen plums, a low-calorie health food with differential quality, through a dual osmotic process (D3S) replacing the natural sugars from the fruit with the Stevia non-caloric sweetener supplemented by drying. For these purposes, a factorial experimental design based on pretreatment time in Stage i (10, 20, and 30 min), ultrasound frequency in Stages i and ii (0.40 kHz), treatment time in Stage ii (10, 20, and 30 min), and concentration of Stevia sweetener solution (20 and 25% w/w) was used. The entire process was monitored by assessing the progress of soluble solids content (SS), moisture (M), and sample weight (W), as well as the soluble solids loss (SG), water loss (WL), and weight reduction (WR) variable, at each stage. Then, the results were analyzed through an Analysis of Variance and Response Surface Methodology. The optimum dual process, which removed the largest amount of caloric sugars and incorporated the most Stevia, a natural zero calorie sweetener, (10.67%) into plums consisted of a 22.8-min ultrasound-assisted pretreatment, followed by immersion in 20% w/w Stevia solution for 22 min with ultrasound application. However, for multiple SG and WL optimization, the operating conditions were a 23% w/w osmotic solution for 24.6 min.Se llevó a cabo el desarrollo de un alimento saludable reducido en calorías y de calidad diferencial: ciruelas D’Agen deshidratadas. Esto mediante un proceso osmótico dual (D3S) de sustitución de los azúcares naturales de la fruta por edulcorante no calórico Stevia complementado por secado. Se utilizó un diseño experimental factorial bajo la consideración del tiempo de pretratamiento en Etapa i (10, 20, 30 minutos), frecuencia de ultrasonido en Etapas i y ii (0,40 kHz), tiempo de tratamiento en Etapa ii (10, 20, 30 minutos), y concentración de solución de edulcorante Stevia (20, 25% p/p). El monitoreo del proceso se realizó al evaluar la evolución del contenido de sólidos solubles (SS), humedad (M) y peso de las muestras (W), así como las variables pérdida de sólidos solubles (SG), pérdida de agua (WL), y reducción de peso (WR), en cada etapa. Los resultados se analizaron mediante Anova (análisis de la varianza) y RSM (metodología de superficie de respuesta). El proceso dual óptimo que removió la mayor cantidad de azúcares calóricos e incorporó más edulcorante natural Stevia cero calorías (10,67%) a las ciruelas consistió en un pretratamiento de 22,8 minutos asistido por ultrasonido, seguido de inmersión en solución de Stevia del 20% p/p durante 22 minutos con aplicación de ultrasonido, mientras que para la optimización múltiple de SG y WL las condiciones operativas fueron solución al osmótica 23% p/p durante 24,6 minutos.Este projeto de pesquisa desenvolveu ameixas D'Agen desidratadas, um alimento saudável com baixo teor calórico e qualidade diferenciada, por meio de um processo osmótico duplo (D3S) de substituição dos açúcares naturais da fruta pelo adoçante não calórico Stevia, suplementado por secagem. Para isso, utilizou-se um projeto experimental fatorial baseado no tempo de pré-trata- mento na Etapa i (10, 20, e 30 minutos), frequência de ultrassom nas Etapas i e ii (0,40 kHz), tempo de tratamento na Etapa ii (10, 20, e 30 minutos) e concentração da solução adoçante de Stevia (20 e 25% p/p). O processo foi monitorado pela avaliação do teor de sólidos solúveis (ss), da umidade (u) e do peso da amostra (p), além da perda de sólidos solúveis (sg), da perda de água (wl) e da redu- ção do peso (wr), em todas as etapas. Os resultados foram analisados por meio de uma análise de variância e da metodologia de superfície de resposta. O processo duplo ideal, que retirou a maior quantidade de açúcares calóricos e incorporou a maior quantidade do adoçante natural Stevia com zero calorias (10,67%) nas ameixas, foi composto por um pretratamento de 22,8 minutos auxiliado por ultrassom, seguido de imersão em solução de Stevia 20% p/p durante 22 minutos com aplicação de ultrassom. Entretanto, para a otimização múltipla de sg e wl, as condições de operação ideais foram com uma solução na concentração de 23% p/p por 24,6 minutos

Determinación de la concentración óptima de edulcorante stevia en mermeladas de uva bajas calorías a través del punto de corte sensorial obtenido de las estadísticas de análisis de supervivencia

El presente trabajo estudia la concentración ideal de edulcorante natural Stevia en mermeladas desarrolladas a base de uvas reducidas en sus carbohidratos naturales, mediante una Prueba de Ubicación Central, a partir de un panel de 123 consumidores de la ciudad de Olavarría (Argentina), en un rango de edades de 15-65 años.Cada uno de los consumidores recibió 6 muestras de mermelada con diferentes concentraciones de edulcorante Stevia. Para cada muestra, los consumidores debieron responder de acuerdo a su grado de aceptabilidad si: "Es menos dulce de lo que a mí me gusta, Es dulce como a mí me gusta o Es más dulce de lo que a mí me gusta. La concentración óptima resultó de 3.74% (p/p), lo que significa que 5.61 g del edulcorante Stevia equivalen a 100 g de azúcar común, para tal fin se empleó la técnica de Punto de Corte aplicando la Metodología Estadística de Supervivencia.The present study studies the ideal concentration of natural sweetener Stevia in jams developed from grapes reduced in their natural carbohydrates, through a Central Location Test, from a panel of 123 consumers from the city of Olavarria (Argentina), in an age range of 15-65 years. Each of the consumers received 6 samples of jam with different concentrations of Stevia sweetener. For each sample, consumers had to answer according to their degree of acceptability if: "It is less sweet than I like it", "It is sweet as I like it" or "It is sweeter than I like it". The optimal concentration was 3.74% (w / w), which means that 5.61 g of the Stevia sweetener is equivalent to 100 g of common sugar, for which purpose the Cut Point technique was applied applying the Statistical Survival Methodology.Fil: Laborde, Mariana Belén. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Departamento de Ingeniería Química. Núcleo de Investigación y Desarrollo de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil. Investigaciones Arqueológicas y Paleontológicas del Cuaternario Pampeano. Universidad Nacional del Centro de la Provincia de Buenos Aires. Investigaciones Arqueológicas y Paleontológicas del Cuaternario Pampeano; ArgentinaFil: Portela, Gisele. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Departamento de Ingeniería Química. Núcleo de Investigación y Desarrollo de Tecnología de Alimentos; ArgentinaFil: Pagano, Ana Maria. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Departamento de Ingeniería Química. Núcleo de Investigación y Desarrollo de Tecnología de Alimentos; Argentin

Material tipo de Collembola (Hexapoda) depositado en la Colección Entomológica del Museo de La Plata, Buenos Aires, Argentina

Springtails are entognathous hexapodous (0.2–10 mm) that inhabit in both, aquatic and terrestrial environments. Eighty one type species of Collembola housed at La Plata Museum (Entomology Division) in Argentina were examined and listed. The species are included in forty four genera and sixteen families. Most of the Type specimens belong to Argentinian locations and were described by Eduardo Rapoport, Judith Najt and Dora Cutini de Izarra. Information about type specimens, collection data, descriptions references, other records in Argentina and valid names were provided. Their general known biogeographical distribution and their belonging to ecoregions were included to show the importance of the collection as reference material in Argentina.Los colémbolos son hexápodos entognatos (0,2– 10 mm) que habitan en ambientes acuáticos y terrestres. Fueron examinados y listados los tipos de 81 especies depositadas en el Museo de La Plata (División Entomología), Argentina. Ellas están distribuidas en cuarenta y seis géneros y dieciséis familias. La mayoría de los ejemplares tipo, pertenecen a localidades argentinas y fueron descritas por Eduardo Rapoport, Judith Najt y Dora Cutini de Izarra. Se brinda información acerca de los ejemplares tipo, datos de recolección, referencias bibliográficas, citas en otras localidades de Argentina y su nombre válido. La distribución biogeográfica y presencia en ecoregiones argentinas de las especies, fue detallada para mostrar la importancia de la colección como material de referencia en el país.Facultad de Ciencias Naturales y Muse

Nuevo registro de distribución del puerco espín del norte Erethizon dorsatum en Chihuahua, México

We document the occurrence of a North American porcupine Erethizon dorsatum in the Sierra Juárez, municipality of Juárez, Chihuahua, Mexico, some 100 km east of the nearest record, this represents the seventh record for the state

Performance of fuzzy multi-criteria decision analysis of emergency system in COVID-19 pandemic. An extensive narrative review

The actual coronavirus disease 2019 (COVID-19) pandemic has led to the limit of emergency systems worldwide, leading to the collapse of health systems, police, first responders, as well as other areas. Various ways of dealing with this world crisis have been proposed from many aspects, with fuzzy multi-criteria decision analysis being a method that can be applied to a wide range of emergency systems and professional groups, aiming to confront several associated issues and challenges. The purpose of this critical review was to discuss the basic principles, present current applications during the first pandemic wave, and propose future implications of this methodology. For this purpose, both primary sources, such as scientific articles, and secondary ones, such as bibliographic indexes, web pages, and databases, were used. The main search engines were PubMed, SciELO, and Google Scholar. The method was a systematic literature review of the available literature regarding the performance of the fuzzy multi-criteria decision analysis of emergency systems in the COVID-19 pandemic. The results of this study highlight the importance of the fuzzy multi-criteria decision analysis method as a beneficial tool for healthcare workers and first responders' emergency professionals to face this pandemic as well as to manage the created uncertainty and its related risks