Efecto de un tratamiento previo por altas presiones hidrostáticas sobre la alteración lipídica de jurel chileno (Trachurus murphyi) refrigerado

Lipid damage evolution was analyzed in chilled Chilean jack mackerel (Trachurus murphyi) previously treated with high hydrostatic pressure (HHP) technology. Different pressure levels and pressure holding times were tested. In addition, fish corresponding to pre- and post-rigor mortis (RM) stages were comparatively studied. Previous HHP treatment led to a marked lipid hydrolysis inhibition in chilled fish. Increasing the pressure level and pressure holding time led to a lower free fatty acid content, with the effect of pressure being more relevant. According to the analysis of different types of lipid oxidation indexes, no effect of the previous HHP treatment on the lipid oxidation development could be determined in chilled jack mackerel. Concerning the effect of the RM stage of raw fish, a higher primary and secondary lipid oxidation development was observed in fish corresponding to the post-RM condition throughout the chilled storage; although a definite effect on lipid hydrolysis could not be found.Se estudió la evolución de la alteración lipídica en jurel chileno (Trachurus murphyi) refrigerado previamente tratado a altas presiones hidrostáticas (HHP). Se aplicaron distintos valores de presión y tiempo de presurización; asimismo, se analizó de forma comparativa la respuesta al proceso del pescado inicial en estados pre- y post-rigor mortis (RM). El tratamiento previo por HHP produjo inhibición de la hidrólisis lipídica en pescado refrigerado, siendo más intenso el efecto de la presión que el del tiempo de presurización. De acuerdo con el análisis de distintos índices de oxidación, no se concluyó un efecto determinante sobre la oxidación lipídica por parte del tratamiento previo de HHP. En relación al efecto del estado de RM del pescado inicial, se observó una oxidación primaria y secundaria mayor en jurel correspondiente a la condición post-RM durante la conservación en refrigeración; sin embargo, no se detectó un efecto claro sobre la hidrólisis lipídica

Improving the rheometry of rubberized bitumen: experimental and computation fluid dynamics studies

Multi-phase materials are common in several fields of engineering and rheological measurements are intensively adopted for their development and quality control. Unfortunately, due to the complexity of these materials, accurate measurements can be challenging. This is the case of bitumen-rubber blends used in civil engineering as binders for several applications such as asphalt concrete for road pavements but recently also for roofing membranes. These materials can be considered as heterogeneous blends of fluid and particles with different densities. Due to this nature the two components tends to separate and this phenomenon can be enhanced with inappropriate design and mixing. This is the reason behind the need of efficient dispersion and distribution during their manufacturing and it also explains while realtime viscosity measurements could provide misleading results. To overcome this problem, in a previous research effort, a Dual Helical Impeller (DHI) for a Brookfield viscometer was specifically designed, calibrated and manufactured. The DHI showed to provide a more stable trend of measurements and these were identified as being ‘‘more realistic” when compared with those obtained with standard concentric cylinder testing geometries, over a wide range of viscosities. However, a fundamental understanding of the reasons behind this improvement is lacking and this paper aims at filling these gaps. Hence, in this study a tailored experimental programme resembling the bitumen-rubber system together with a bespoke Computational Fluid Dynamics (CFD) model are used to provide insights into DHI applicability to perform viscosity measurements with multiphase fluids as well as to validate its empirical calibration procedure. A qualitative comparison between the laboratory results and CFD simulations proved encouraging and this was enhanced with quantitative estimations of the mixing efficiency of both systems. The results proved that CFD model is capable of simulating these systems and the obtained simulations gave insights into the flow fields created by the DHI. It is now clear that DHI uses its inner screw to create a vertical dragging of particles within a fluid of lower density, while the outer screw transports the suspended particles down. This induced flow helps keeping the test sample less heterogeneous and this in turns allows recording more stable viscosity measurements

Pressurization of some starches compared to heating: Calorimetric, thermo-optical and X-ray examination

Starch suspensions (30%), from pea and corn samples, with amylose (AML) contents ranging from 28% to 75%, were pressurized between 150 and 650 MPa for 30 min at room temperature. Differential scanning calorimetry (DSC), assisted by thermo-optical polarized microscopy (TPM) and X-ray diffractometry (XRD), was used to demonstrate the difference between pressure-gelatinization and heat gelatinization. The higher amylose content made the starch more resistant to pressure-induced gelatinization. Normal corn (28% AML) and pea starches (35% AML) partially gelatinized at 400 MPa and up, however pressurization produced low-quality gels with granular structure. Conversely, high amylose corn starches (55% and 70% AML) did not gelatinize at all (even at 650 MPa), although the starch suspensions underwent slight increases in viscosity. Retrogradation occurred either concurrently or immediately after pressurization as opposed to long-term thermal retrogradation. XRD revealed that a second scan produced vitrification and possible resistant starch formation in gelatinized/gelled starches. © 2008 Elsevier Ltd. All rights reserved.Partial funding from CICYT (Project MAT2004-00496) is acknowledgedPeer Reviewe

Pressurization of some starches compared to heating: Calorimetric, thermo-optical and X-ray examination

Starch suspensions (30%), from pea and corn samples, with amylose (AML) contents ranging from 28% to 75%, were pressurized between 150 and 650 MPa for 30 min at room temperature. Differential scanning calorimetry (DSC), assisted by thermo-optical polarized microscopy (TPM) and X-ray diffractometry (XRD), was used to demonstrate the difference between pressure-gelatinization and heat gelatinization. The higher amylose content made the starch more resistant to pressure-induced gelatinization. Normal corn (28% AML) and pea starches (35% AML) partially gelatinized at 400 MPa and up, however pressurization produced low-quality gels with granular structure. Conversely, high amylose corn starches (55% and 70% AML) did not gelatinize at all (even at 650 MPa), although the starch suspensions underwent slight increases in viscosity. Retrogradation occurred either concurrently or immediately after pressurization as opposed to long-term thermal retrogradation. XRD revealed that a second scan produced vitrification and possible resistant starch formation in gelatinized/gelled starches. © 2008 Elsevier Ltd. All rights reserved.Partial funding from CICYT (Project MAT2004-00496) is acknowledgedPeer Reviewe

Influence of high hydrostatic pressure on quality parametersand structural properties of aloe vera gel(Aloe barbadensis Miller)

The aim of this work was to study the effect of high hydrostatic pressure (HHP) on colour, dietary fibre, vitamin C content, polysaccharides content, physicochemical and structural properties of aloe vera gel at three pressure levels (300, 400 and 500 MPa for 3 min) after 35 days of storage at 4±1 °C. The results showed that HHP exerted a clear influence on most of the quality parameters studied. Moisture, protein and fat contents did not show changes with an increasing pressure. Ash, crude fibre and carbohydrates content increased with increasing pressure. Vitamin C content did not show significant differences after 35 days of storage. The variation of colour in the samples increased at 500 MPa. Total dietary fibre, water holding capacity and firmness increased with pressure. 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Rheological, Textural and Flavour Properties of Yellow Mustard Sauce as Affected by Modified Starch, Xanthan and Guar Gum

Influence of a modified starch-gum thickening system on the rheological, textural and flavour properties of yellow mustard sauce was studied. The rheological measurements indicated that the sauces exhibited a weak gel-like, strong shear thinning behaviour. Dynamic viscoelasticity measurements showed that the sauces with modified starch (MS) and xanthan gum (XG) presented superior viscoelastic properties to those with MS and guar gum (GG) samples. All tested sauces showed non-Newtonian, pseudoplastic and thixotropic fluids characteristics. Parameters such as hardness, springiness, cohesiveness, gumminess and spreadability were used to evaluate the textural properties, and the results indicated that MS/XG was more influential than MS/GG on the textural properties. Sensory analysis suggested that 0.4 % MS/0.3 % XG, 0.4 % MS/0.4 % XG and 0.4 % MS/0.4 % GG were superior thickeners for the yellow mustard sauces. The flavours of these three sample groups with the highest sensory scores and a sample with only MS were analysed by an electronic nose, which showed that the electronic nose was able to distinguish their differences