Developing a household vacuum cooking equipment, testing its performance on strawberry jam production and its comparison with atmospheric cooking

In this research, the performance of a kitchen appliance cooking equipment prototype, which can operate either under vacuum or at atmospheric pressure, is aimed to be developed and tested on strawberry jam production. Vacuum cooking applications were carried out at two different conditions as 17.5 and 25 minutes at 75 °C. Strawberry jam was also cooked at atmospheric pressure for 5, 10, 15 and 20 min. The effect of cooking conditions under vacuum and atmospheric pressure was determined by the following analysis; brix, color (L*, a*, b*) values, chroma (C*), hue (h°), pH value, titratable acidity, reducing and total sugar content (%), hydroxymethylfurfural content (HMF) and sensorial analysis. When the strawberry jam that is produced at atmospheric pressure is compared to the ones that are produced under vacuum, atmospheric cooked jam got higher Brix and was more viscous depending on the applied elevated temperature. HMF content of jam produced at atmospheric pressure was also found to be excessively high compared to the jam produced under vacuum. As it has been foreseen in the beginning of the study, vacuum cooking has been effective in reducing the HMF content of the strawberry jam due to the low temperature application. Sensorial quality of the vacuum-processed strawberry jam was superior in terms of color, appearance, consistency, taste and overall acceptance comparing to the atmosphere processed jams. This data could be utilized to contribute to the development of a household vacuum cooking equipment and the opportunity to produce with less harmful ingredients in home environment. © 2016, Eesti Pollumajandusulikool. All rights reserved

The antimicrobial and tissue healing efficacy of the atmospheric pressure cold plasma on grade III infected pressure ulcer: randomized controlled in vivo experiment

uyanikgil, Yigit/0000-0002-4016-0522; Sari, Dilek/0000-0002-1859-2855WOS:000606770000001PubMed: 33354899Aim To evaluate the antimicrobial efficacy and wound healing effect of atmospheric pressure cold plasma (APCP) on an infected pressure ulcer (IPUs) model that was created on rats. Methods A total of 18 rats was divided into APCP, silver sulfadiazine (AgS) and control groups to have six rats in each group. A third-grade pressure ulcer model was developed on the back of each of the rats, and pressure ulcers were infected by inoculation of multidrug resistance (MDR) Pseudomonas aeruginosa. A portable dielectric barrier discharge device was used to generate cold air plasma. APCP, AgS and saline treatments were carried out once a day for 14 days. The effectiveness of the treatment was evaluated on days 5, 10 and 15. Surface area, depth, pressure ulcer healing scale (PUSH) and microbiological examination were used for evaluation. Results The results of this study showed that APCP was superior over AgS application and irrigation with saline by means of the reduction in surface area and depth of ulcers. Furthermore, PUSH score in plasma group was lower than other groups and histopathological examination showed a higher epithelization in APCP group. The average reductions of MDR P. aeruginosa for APCP, AgS and control groups were determined as 5.64 +/- 1.87, 1.91 +/- 0.90 and 1.22 +/- 0.88 log10 CFU per gram tissue, respectively. Conclusion Atmospheric pressure cold plasma healed IPUs better than AgS. Significance and Impact of the Study Portable cold plasma devices could be a potential novel treatment modality for the patients who have IPUs.zmir Katip Celebi University [GAP-SABF-0001]We would like to thank zmir Katip Celebi University Scientific Research Projects Coordinator (2018-General Research Project; GAP-SABF-0001) for supporting the research budget. We would like to thank Yamac TEKINTAS for providing the bacterial strain